KR101328649B1 - Manufacturing method of macaron comprising purple rice - Google Patents

Abstract

The present invention relates to a manufacturing method of macaron containing purple rice, more specifically the manufacturing method of the macaron containing the purple rice which comprises the following steps: mixing 50-100 parts by weight of almond powder and 50-200 parts by weight of powdered sugar with 100 parts by weight of purple rice powder, and adding 50-80 parts by weight of egg white into the mixture before kneading to obtain dough; adding 50-150 parts by weight of meringue into 100 parts by weight of the dough, and stirring the mixture for 1-10 minutes in a speed of 10-100 rpm to obtain a stirred mixture; inserting the stirred mixture into a pastry bag with a nozzle for molding and drying; and firstly baking the molded mixtures in the upper fire at 120-130 and the lower fire at 125-135 for 5-15 minutes, and relocating the molded mixture into the opposite direction before secondly baking for 5-15 minutes. [Reference numerals] (AA) Mixture including super purple rice powder;(BB) Stirring after adding meringue;(CC) Stirring;(DD) Molding and drying;(EE) Firstly cooking and secondly cooking;(FF) Macaron containing super purple rice

Description

Manufacturing method of Macaron containing purple rice

The present invention relates to a method for producing macaron containing purple rice (purple rice), more specifically 50 to 100 parts by weight of almond powder, powdered sugar (minute) 50 to 80 parts by weight of egg whites in a mixture of 50 to 200 parts by weight to knead to obtain a dough; 50 to 150 parts by weight of meringue (Meringue) is added to 100 parts by weight of the kneaded mixture and stirred at 10 to 100 rpm for 1 to 10 minutes to obtain a stirred product; Putting the stirred material into a sachet and shaping and drying; And baking the molded product at the upper fire 120 to 130 ° C. and the lower fire at 125 to 135 ° C. for 5 to 15 minutes, and then baking the molded material for 2 to 2 minutes by reversing the position of the molded product. It relates to a method for producing a macaron containing a superjami and a macaron containing a super-jami prepared by the same method.

Macaron is a type of cookie made by adding sugar, almonds, coconut, and vanilla to egg whites, foaming them, and then forming them into shapes.

It is one of the representative meringue (bubble) confectionery with Dakuaz, inside is smooth, smooth and crunchy outside. In the thirteenth century it was reported that the macaron was used in Venice, and at that time the small almond cake was called Macerone, meaning "fine dough". In 1533, when Catrin of Italian Medici, who loved macaroons, married Henry II of France, the macaron formula was spread to France and gradually spread throughout Europe.

Macaroons are made from meringues, so they are much softer than ordinary confectionery and can be eaten casually by young and old. They are also popular for entertaining and souvenirs.

Recently, a cream made between two macaroons is also widely referred to as macarons, and the cream between the two macaroons has a softer taste because of the cream, which is more popular than ordinary macaroons. It is made a lot.

Macaroons are also common confectionery, and are made from wheat flour, which contains almond powder and the like.

Purple rice is a purple-colored rice. According to the inventor of the present invention, Ryu Suno et al., Cyanidin-3-glucoside, which is a functional ingredient contained in superjami obtained from superjami rice and allelic rice. (cyanidin-3-glucoside, C3G) revealed that anti-aging and cancer prevention functions through oxidative inhibition were revealed in vivo (National R & D Excellence and 100 Selection, Ministry of Education, Science and Technology, Science and Technology Foundation, December 2010 , pp. 102-103).

Superjami is also naturally purple, rich in minerals and known to contain anthocyanin pigments ("purple rice" search results on the Internet portal Naver).

Accordingly, the present invention is to provide a macaroons prepared by the method and the method of manufacturing macaroons containing a superjami excellent functionality as mentioned above to provide a macaroons excellent functionality compared to the conventional macaroons.

Meanwhile, softening butter in Korea Patent Publication No. 10-2011-0046868 as a related art related to the present invention; Creaming; dough; Sealing; tissue; Molding; roast; And in the manufacturing method of the cookie consisting of cooling, there is a method of producing a cookie using the situation mushroom cultured rice, characterized in that by adding the powder of the situation mushroom cultured rice to the kneading step.

Also disclosed in Korean Patent Laid-Open No. 10-2010-0089631 is a yulmu base dough for preparing yulmu cookie consisting of butter, sugar, wheat flour, salt, egg yolk, lemon peel, cocoa powder, almond slices and yulmu, and yulmu cookies prepared thereby. .

However, the prior art is an invention that is different from the technical features of the present invention and the configuration of the invention.

An object of the present invention is to provide a method for producing a macaron containing superjami.

Another object of the present invention is to provide a macaroon containing the super-jami prepared by the method for producing a macaroon containing the super-ja.

The present invention comprises the steps of obtaining 50 to 80 parts by weight of egg whites in a mixture of 50 to 100 parts by weight of almond powder and 50 to 200 parts by weight of powdered sugar per minute based on 100 parts by weight of superjami powder; 50 to 150 parts by weight of meringue (Meringue) is added to 100 parts by weight of the kneaded mixture and stirred at 10 to 100 rpm for 1 to 10 minutes to obtain a stirred product; Putting the stirred material into a sachet and shaping and drying; And baking the molded product at the upper fire 120 to 130 ° C. and the lower fire at 125 to 135 ° C. for 5 to 15 minutes, and then baking the molded material for 2 to 2 minutes by reversing the position of the molded product. To provide a method for producing a macaron containing superjami.

The present invention can provide a macaron containing superjami prepared by the above-mentioned method.

The macaroons prepared by the present invention can be provided with a superjami without using flour, so that can provide a suitable macaroons for those who have a feeling of rejection of flour, and can promote the consumption of superjami related to superjami Can contribute to economic benefits for growers and communities.

1 is a process chart for manufacturing macaroons containing superjami of the present invention.

The present invention shows a method for producing macaroon containing superjami.

The present invention comprises the steps of obtaining 50 to 80 parts by weight of egg whites in a mixture of 50 to 100 parts by weight of almond powder and 50 to 200 parts by weight of powdered sugar per minute based on 100 parts by weight of superjami powder;

50 to 150 parts by weight of meringue (Meringue) is added to 100 parts by weight of the kneaded mixture and stirred at 10 to 100 rpm for 1 to 10 minutes to obtain a stirred product;

Putting the stirred material into a sachet and shaping and drying; And

After the first baking for 5 to 15 minutes at the upper fire 120 to 130 ℃ and the lower fire 125 to 135 ℃ the reverse position of the molding, characterized in that it comprises a second baking for 5 to 15 minutes The manufacturing method of the macaron containing superjami is shown (refer FIG. 1).

In the above, the superjami powder may be used by milling the superjami to have a particle size of 100 to 300 mesh (mesh), preferably 200 mesh.

In the above, the superjami powder may be used by grinding the superjami after washing with water to remove water from the surface and 100 to 300 mesh (mesh), preferably 200 mesh.

The superjami powder is immersed in super purified water in purified water at room temperature (20 ~ 25 ℃) for 4 to 5 hours and then dried at 40 ~ 50 ℃ for 30 to 60 minutes to remove the water on the surface of the super gills 100 ~ 300 Mesh, preferably pulverized to 200 mesh may be used.

In the above, the superjami powder is obtained by the superjami rice obtained from the superjami rice containing cyanidin-3-glucoside (C3G) component by the rheumano, the inventor of the present invention after It may be used to grind to a particle size of 100 to 300 mesh (mesh), preferably 200 mesh.

The superjami powder is obtained after the superjami obtained from superjami rice containing 2655 to 2943 mg of cyanidin-3-glucoside (C3G) component with respect to 26.4 g of superjami rice from the present inventors Ryushuno. It is possible to use pulverized so that it becomes -300 mesh, preferably 200 mesh.

Almond powder in the above may be used to crush the almond so that the particle size is 100 to 130 mesh (mesh), preferably 200 mesh.

The powdered sugar (pulverized sugar) in the above may be used having a particle size of 100 to 300 mesh (mesh), preferably 200 mesh.

Meringue in the above can be used by adding 50 to 100 parts by weight of egg white to 100 parts by weight of sugar and stirred for 1 to 10 minutes at 10 to 100rpm.

Forming the agitated in the above can be carried out so as to form a macaron in the production of conventional macaroons.

In the above-mentioned shaping of the agitated material, the agitated material may be put into a sachet and may be molded into a circular shape having a thickness of 0.5 to 1 cm and a diameter of 2 to 5 cm in cross section.

In the forming of the agitated water, the agitated water may be put into a sachet and may be molded into a circular shape having a thickness of 0.5 to 1 cm and a circular diameter of 2 to 5 cm, respectively.

In the above-mentioned forming of the agitated water, the agitated water is put into the sachet and the shape can be formed into a triangular shape with a thickness of 0.5 to 1 cm, a cross section of a star shape, and a thickness of 0.5 to 1 cm and a length of 2 to 5 cm on each side. have.

Drying after the molding of the stirring may be carried out at room temperature (20-25 ° C) for 10 to 60 minutes.

The drying after the forming of the stirring may be carried out for 10 to 60 minutes in the absence of sunlight, for example, at room temperature (20 to 25 ℃) in the building.

The drying after the molding of the stirring may be carried out to the extent that no finger marks occur when a finger is placed on the surface of the molding after drying.

In the manufacturing method of the macaron containing the superjami of the present invention, a supercaramel containing macaron prepared by the above-mentioned method is coated with a cream and the supercaramel containing macaron is attached to the superco Macaroons containing superjami in a cream-coated form can be prepared between cinnamon-containing macaroons.

In the above cream can be used in the conventional confectionery, bakery cream, such a cream can be used by those skilled in the art appropriately selected in the present invention will be omitted for the details of this cream.

In preparing the macaron containing the superjami of the present invention may further comprise the step of further adding a functional ingredient to improve the functionality of the macaroons.

Functional ingredients for improving the functionality of macaroons in the preparation of the macaroon containing the super-japan of the present invention includes adding a functional ingredient in addition to the meringue in addition to the meringue when the mixture is added to the kneaded water and stirred to obtain a stirring Can be.

The functional ingredient in the preparation of the macaron containing the superjami of the present invention, when adding the meringue to the dough and stirring to obtain a stirred product, in addition to the functional ingredient in addition to the meringue, the functional ingredient with respect to 100 parts by weight of the dough It may further comprise the step of further adding 1 to 10 parts by weight.

The functional ingredient may be a squid ink powder.

As the functional ingredient, Rosa laevigata Michaux. Powder may be used.

The functional ingredient may be a bark tree trunk bark powder.

The functional ingredient may be noni powder.

As said functional component, a vinegar powder can be used.

As said functional component, sesame leaf powder can be used.

Green tea powder may be used as the functional ingredient.

The functional ingredient may be cocoa powder.

The functional ingredient may be a strawberry powder.

The functional ingredient may be used blueberry powder.

The functional ingredient may be a banana powder.

The functional ingredient may be a melon powder.

The functional ingredient is squid ink powder, Rosa laevigata Michaux. Powder, bark tree trunk bark powder, noni powder, vinegar powder, sesame leaf powder, green tea powder, cocoa powder, strawberry powder, Two or more kinds selected from blueberry powder, banana powder, and melon powder may be mixed mixed ingredients used in the same weight ratio.

The functional component may be a powder having a particle size of 100 to 300 mesh, preferably 200 mesh.

The method for producing a macaron containing the superjami of the present invention was carried out under various conditions. In order to achieve the object of the present invention, it is preferable to provide a method for preparing the macaroon containing the superjami under the above-mentioned conditions. .

It includes a macaron containing the super-jami prepared by the above-mentioned method of producing a macaroon containing the super-jami of the present invention.

The macaroon containing the superjami of the present invention is a macaron containing two superjami by applying the cream to the macaron containing the superjami prepared by the above-mentioned method and attaching the macaron containing the superjami to the coated cream And macaroons containing superjami in a cream coated form therebetween.

In the above cream can be used in the conventional confectionery, bakery cream, such a cream can be used by those skilled in the art appropriately selected in the present invention will be omitted for the details of this cream.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

      60 parts by weight of egg white was added to a mixture of 100 parts by weight of almond powder and 185 parts by weight of powdered sugar, and kneaded to obtain a dough.

100 parts by weight of meringue (Meringue) was added to 100 parts by weight of the dough, and stirred at 50 rpm for 7 minutes to obtain a stirred product.

The stirring was put in a sachet and molded into a circular shape having a thickness of 0.7 cm and a cross section of 3 cm in diameter, and then naturally dried at 25 ° C. for 30 minutes to obtain a molded product.

The dry molded product was first baked for 8 minutes at the upper flame 130 ° C and the lower flame 135 ° C, and then, the reverse position of the molded product was secondarily baked at the upper fire 130 ° C and the lower flame 135 ° C for 8 minutes to contain superjaw. Prepared macaroons.

In the above superjami powder, superjami obtained from superjami rice containing cyanidin-3-glucoside (C3G) component from the present invention, rheusano, was immersed in purified water at 20 ℃ for 4.5 hours and 45 minutes at 45 ℃ It was dried during the removal of water on the surface of the superjami was used to grind to a particle size of 200 mesh (mesh).

Almond powder used in the above was pulverized to remove the water after water washing and then the particle size to 200 mesh (mesh).

Bundang was used as the particle size of 200 mesh (mesh).

Meringue was used by mixing 50.5 parts by weight of egg white with respect to 100 parts by weight of sugar and then stirred at 30 rpm for 10 minutes.

<Example 2>

The macaron prepared in Example 1 was coated with fresh cream to a thickness of 3mm, and then the macaron prepared in Example 1 was pasted on the fresh cream to prepare a macaron with fresh cream.

&Lt; Comparative Example 1 &

Macaroons were prepared in the same manner as in Example 1, except that wheat flour having the same particle size was used instead of the superjami powder.

Comparative Example 2

Fresh cream was applied to the macaron prepared in Comparative Example 1 to a thickness of 3mm and then the macaron prepared in Comparative Example 1 was pasted on the fresh cream to prepare a macaron with fresh cream.

&Lt; Test Example 1 >

Functionality such as taste, color, preference for the experimental group control using the macaroons containing each superjami prepared in Examples 1 and 2 as the experimental group, each of the macaroons prepared in Comparative Examples 1 and 2 as the control group Was measured and shown in Table 1 and Table 2 below.

The sensory test is a five-point scale method (25 points: very good, 3 points normal, 1 point: very poor) for 25 panelists (10 males and 15 females) with over 3 years of experience in food-related fields. Measured by.

Sensory Test of Experimental and Control Groups Item flavor color Likelihood Example 1 4.1 4.2 4.1 Comparative Example 1 3.8 3.7 3.8

* In Table 1, the sensory properties such as taste, color, and preference for the experimental group of Example 1 and the control group of Comparative Example 1 were divided by the number of panels divided by the number of panels and rounded to the second decimal place. It means excellent.

Sensory Test of Experimental and Control Groups Item flavor color Likelihood Example 2 4.1 4.2 4.2 Comparative Example 2 4.0 3.8 3.9

* In Table 2, the sensory properties such as taste, color, and preference of the experimental group of Example 2 and the control group of Comparative Example 2 were divided by the number of panels divided by the number of panels and rounded to the second decimal place. It means excellent.

Macaroons containing each superjami prepared in Examples 1 and 2 of the present invention, as shown in the results of Table 1, 2, and the like when compared with each conventional macaroons prepared in Comparative Examples 1, 2, etc. It was found that the sensory performance is excellent.

&Lt; Example 3-1 >

      60 parts by weight of egg white was added to a mixture of 100 parts by weight of almond powder and 185 parts by weight of powdered sugar, and kneaded to obtain a dough.

100 parts by weight of meringue (Meringue) and 5 parts by weight of squid ink powder were added to 100 parts by weight of the dough, and stirred at 50 rpm for 7 minutes to obtain a stirred product.

The stirring was put in a sachet and molded into a circular shape having a thickness of 0.7 cm and a cross section of 3 cm in diameter, and then naturally dried at 25 ° C. for 30 minutes to obtain a molded product.

The dry molded product was first baked for 8 minutes at the upper flame 130 ° C and the lower flame 135 ° C, and then, the reverse position of the molded product was secondarily baked at the upper fire 130 ° C and the lower flame 135 ° C for 8 minutes to contain superjaw. Prepared macaroons.

The superjami powder is obtained from the superjami rice obtained from the superjami rice containing 2800 wh 100 mg of cyanidin-3-glucoside (C3G) component from the Ryusuno, the inventor of the present invention with respect to 26.4g of superjami rice, the superjami It was immersed in purified water at 20 ℃ for 4.5 hours and dried for 45 minutes at 45 ℃ to remove the water on the surface of the superjami was used to grind to a particle size of 200 mesh (mesh).

Almond powder used in the above was pulverized to remove the water after water washing and then the particle size to 200 mesh (mesh).

Bundang was used as the particle size of 200 mesh (mesh).

Meringue was used by mixing 50.5 parts by weight of egg white with respect to 100 parts by weight of sugar and then stirred at 30 rpm for 10 minutes.

In the above squid ink powder was used to squid ink powder powdered so that the particle size to 100 mesh (mesh) after lyophilization at -30 ℃ for 24 hours.

&Lt; Example 3-2 >

Fresh cream was applied to the macaroons prepared in Example 3-1 to a thickness of 3mm and then the macaroons prepared in Example 3-1 were pasted on the fresh cream to prepare macarons with fresh cream.

&Lt; Example 4-1 >

A macaroon containing superjami was prepared in the same manner as in Example 3-1, except that golden gingko powder was used instead of squid ink powder.

In the above method, the golden cherry powder was steamed for 6 hours at 90 ° C. and then dried naturally at 25 ° C. for 3 hours after washing with water, and then powdered to have a mesh size of 100 mesh.

&Lt; Example 4-2 >

Fresh cream was applied to the macaroons prepared in Example 4-1 to a thickness of 3mm and then the macaroons prepared in Example 4-1 were pasted on the fresh cream to prepare macarons with fresh cream.

&Lt; Example 5-1 >

A macaroon containing superjami was prepared in the same manner as in Example 3-1, except that the bark tree trunk bark powder was used instead of the squid ink powder.

The bark tree trunk bark powder is steamed at 90 ° C. for 6 hours, dried naturally at 25 ° C. for 3 hours, and then powdered to have a particle size of 100 mesh after washing with water. One was used.

&Lt; Example 5-2 >

Fresh cream was applied to the macaroons prepared in Example 5-1 to a thickness of 3mm and then the macaroons prepared in Example 5-1 were pasted on the fresh cream to prepare macarons with fresh cream between the two macaroons.

&Lt; Example 6-1 >

A macaroon containing superjami was prepared in the same manner as in Example 3-1 except for using noni powder instead of squid ink powder.

In the noni powder was used to remove the surface of the water after washing the noni steamed for 6 hours at 90 ℃ and 3 hours of natural drying at 25 ℃ and then powdered to a particle size of 100 mesh (mesh).

&Lt; Example 6-2 >

Fresh cream was applied to the macaroons prepared in Example 6-1 to a thickness of 3mm, and then the macaroons prepared in Example 6-1 were pasted onto the fresh cream to prepare macarons with fresh cream.

&Lt; Example 7-1 >

A macaroon containing superjami was prepared in the same manner as in Example 3-1, except for using squid ink powder instead of squid ink powder.

In the above-mentioned powdered powder, steamed water was removed from the surface after washing with steam for 6 hours at 90 ℃ and naturally dried for 3 hours at 25 ℃ was used to powder to a particle size of 100 mesh (mesh).

&Lt; Example 7-2 >

Fresh cream was applied to the macaroons prepared in Example 7-1 to a thickness of 3mm, and then the macaroons prepared in Example 7-1 were pasted on the fresh cream to prepare macarons with fresh cream.

<Example 8-1>

Macaroons containing superjami were prepared in the same manner as in Example 3-1, except that sesame leaf powder was used instead of squid ink powder.

The sesame leaf powder used in the above was steamed for 6 hours at 90 ℃ and then naturally dried at 25 ℃ for 3 hours to remove the water on the surface after washing the powder to a particle size of 100 mesh (mesh).

&Lt; Example 8-2 >

Fresh cream was applied to the macaroons prepared in Example 8-1 to a thickness of 3mm and then the macaroons prepared in Example 8-1 were pasted on the fresh cream to prepare macarons with fresh cream.

&Lt; Example 9-1 >

Macaroons containing superjami were prepared in the same manner as in Example 3-1, except that green tea powder was used instead of squid ink powder.

The green tea powder was steamed for 6 hours at 90 ℃ after the water was removed from the surface after washing with water and dried for 3 hours at 25 ℃ and then used to powder to a particle size of 100 mesh (mesh).

&Lt; Example 9-2 >

Fresh cream was applied to the macaroons prepared in Example 9-1 to a thickness of 3mm, and then the macaroons prepared in Example 9-1 were pasted onto the fresh cream to prepare macarons with fresh cream.

<Example 10-1>

Macaroons containing superjami were prepared in the same manner as in Example 3-1, except that cocoa powder was used instead of squid ink powder.

Cocoa powder was used as the particle size of 100 mesh (mesh).

<Example 10-2>

Fresh cream was applied to the macaroons prepared in Example 10-1 to a thickness of 3mm, and then the macaroons prepared in Example 10-1 were pasted on the fresh cream to prepare macarons with fresh cream.

&Lt; Example 11-1 >

A macaroon containing superjami was prepared in the same manner as in Example 3, except that strawberry powder was used instead of squid ink powder.

The strawberry powder is a powder so that the particle size is 100 mesh (mesh) after rinsing the strawberry crushed to a mixer (mixer) to remove the surface of the water after washing with a mixer (24) for 24 hours at -30 ℃ It was used.

&Lt; Example 11-2 >

Fresh cream was applied to the macaroons prepared in Example 11-1 to a thickness of 3mm and then the macaroons prepared in Example 11-1 were pasted onto the fresh cream to prepare macarons with fresh cream.

&Lt; Example 12-1 >

Macaroons containing superjami were prepared in the same manner as in Example 3-1, except that blueberry powder was used instead of squid ink powder.

The blueberry powder is obtained by pulverizing the blueberry from the surface after washing the water with a mixer (mixer) to obtain a pulverized product and the freeze-dried blueberry pulverized for 24 hours at -30 ℃ particle size 100 mesh (mesh) What was powdered was used.

<Example 12-2>

Fresh cream was applied to the macaroons prepared in Example 12-1 to a thickness of 3mm, and then the macarons prepared in Example 12-1 were pasted on the fresh cream to prepare macarons with fresh cream.

<Example 13-1>

A macaroon containing superjami was prepared in the same manner as in Example 3-1, except that banana powder was used instead of squid ink powder.

In the banana powder, the peeled banana is ground in a mixer to obtain a pulverized product, and the banana pulverized powder is used to be pulverized to a particle size of 100 mesh after freeze-drying at −30 ° C. for 24 hours. It was.

<Example 13-2>

Fresh cream was applied to the macaroons prepared in Example 13-1 to a thickness of 3mm, and then the macaroons prepared in Example 13-1 were pasted onto the fresh cream to prepare macarons with fresh cream.

<Example 14-1>

A macaroon containing superjami was prepared in the same manner as in Example 3-1 except for using melon powder instead of squid ink powder.

In the above melon powder is obtained by grinding the melon with a peeled off in a mixer (mixer) to obtain a pulverized powder and the melon pulverized powder to a particle size of 100 mesh (mesh) after freeze-drying at -30 ℃ for 24 hours It was.

<Example 14-2>

Fresh cream was applied to the macaroons prepared in Example 14-1 to a thickness of 3mm, and then the macaroons prepared in Example 14-1 were pasted on the fresh cream to prepare macarons with fresh cream.

<Example 15-1>

A macaroon containing superjami was prepared in the same manner as in Example 3-1, except for using a mixed powder in which a golden gingko powder and a tree bark trunk powder were mixed in a weight ratio of 1: 1 instead of squid ink powder. .

As the golden primrose powder in the above was used in Example 4-1, the tree bark bark powder obtained in Example 5-1 was used.

<Example 15-2>

Fresh cream was applied to the macaroons prepared in Example 15-1 to a thickness of 3mm, and then the macarons prepared in Example 15-1 were pasted onto the fresh cream to prepare macarons with fresh cream.

<Example 16-1>

A macaroon containing superjami was prepared in the same manner as in Example 3-1 except for using a mixed powder of sesame leaf powder and melon powder in a weight ratio of 1: 1 instead of squid ink powder.

Sesame leaf powder used in the above was used in Example 8-1, melon powder obtained in Example 14-1 was used.

<Example 16-2>

Fresh cream was applied to the macaroons prepared in Example 16-1 to a thickness of 3mm, and then the macaroons prepared in Example 16-1 were pasted on the fresh cream to prepare macarons with fresh cream.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.

The macaroons prepared by the present invention can be provided with a superjami without using flour, so that can provide a suitable macaroons for those who have a feeling of rejection of flour, and can promote the consumption of superjami related to superjami There is industrial applicability as it can contribute to the improvement of economic benefits for farmers and communities and the development of rice-related industries.

Claims (6)

50 to 80 parts by weight of almond powder and 50 to 200 parts by weight of powdered sugar (powdered sugar) per 100 parts by weight of superjami powder are prepared by kneading egg white to 50 to 80 parts by weight;
50 to 150 parts by weight of meringue (Meringue) is added to 100 parts by weight of the kneaded mixture and stirred at 10 to 100 rpm for 1 to 10 minutes to obtain a stirred product;
Putting the stirred material into a sachet and shaping and drying; And
After the first baking for 5 to 15 minutes at the upper fire 120 to 130 ℃ and the lower fire 125 to 135 ℃ the reverse position of the molding, characterized in that it comprises a second baking for 5 to 15 minutes Manufacturing method of macaroons containing super squid. The method of claim 1,
Superjami powder is the superjami after washing with water to remove water on the surface and pulverized to 90 ~ 120 mesh (mesh) or superjami immersed in purified water at room temperature for 4-5 hours and then 30 at 40 ~ 50 ℃ Drying for ~ 60 minutes to remove the water on the surface of the super-mija machiron production method characterized in that it is pulverized to 100 to 300 mesh (mesh). The method of claim 1,
Meringue is a method of producing a super-jama containing macaroons, characterized in that made by adding 50-100 parts by weight of egg white to 100 parts by weight of sugar and stirred for 1 to 10 minutes at 10 to 100rpm. The method of claim 1,
Agitated water is put into the sachet and the shape of a circle is 0.5 ~ 1cm thick, 2 ~ 5cm in diameter of the cross section, 0.5 ~ 1cm in thickness, rectangular shape of 2 ~ 5cm in the horizontal and vertical size, 0.5 ~ 1cm in thickness, and the cross section is star Macaroons containing super-jaw, characterized in that it is molded into any one selected from the shape of a star and the shape of a triangle 0.5-1cm in thickness and 2-5cm in length of one side, and then dried at room temperature for 10-60 minutes. Manufacturing method. The method of claim 1,
When adding the meringue to the dough and stirring to obtain a stirred product, additional functional ingredients in addition to the meringue are added. At this time, 100 parts by weight of the dough, squid ink powder, golden primrose powder, tree bark stem powder, noni powder, and vinegar Superjaw characterized by further adding 1 to 10 parts by weight of any one or more functional ingredients selected from powder, sesame leaf powder, green tea powder, cocoa powder, strawberry powder, blueberry powder, banana powder and melon powder Method of manufacturing macaroons containing. Claim 1 to 5 of the macaroon containing superjami prepared by the method of any one selected from.

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