KR101345141B1 - Method for manufacturing macaron having aroma-taste of rose and macaron using the same - Google Patents

Abstract

The present invention relates to a manufacturing method of rose-flavored macaron, comprising: a step of preparing a pair of coques having at least one round surface and at least one plane surface; a step of preparing a cream phased filling material containing a rose-flavored ingredient; and step of coating at least one side of the surface on the round surface or plane surface by the pair of coques with the filling material. [Reference numerals] (S1100) Preparing cork;(S1110) Mixing powder and kneading;(S1120) Preparing meringue;(S1130) Preparing cork dough (mixing);(S1140) Cork formation;(S1150) Drying and baking;(S1200) Preparing filling materials;(S1300) Filling and completing

Description

Method of preparing macaroons with rose flavor and macaroons using the same {METHOD FOR MANUFACTURING MACARON HAVING AROMA-TASTE OF ROSE AND MACARON USING THE SAME}

TECHNICAL FIELD The present invention relates to a confectionery baking technique, and more particularly, to dessert confectionery produced using nuts and meringues.

Macaroon is one of the representative meringue (bubble) cookies with Daquaz, the inside is smooth and soft, and the outside is crispy. 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, Catherine of Italy's Medici, who liked Macaroon, married French King Henri II, and the macaroon formula was transmitted to France. In the 17th century, nuns of the Carmelites abbey in Nancy, department of the Department of Moselle des Pernes in the Rhône-Alpes region of France created macarons by their unique secrets, It became known to the outside world as the nuns made it for them to give them shelter. So it is called "Seer macaron" in the meaning of "Sister's macaroon", but now there is a macaroon specialty store in Nancy, following the secrets of the sisters.

Macaroons are simple to make, but the ingredients are difficult to make. However, it is one of the dessert sweets that have gained a lot of popularity because it can be used in various colors and flavors and has a wide range of applications.

Roses have been loved by many as representative flowers, so they are called queens of flowers. Wild species are distributed in the cold, subtropical, temperate and subtropical regions of the Northern Hemisphere, and more than 100 species are known. Today, the rose refers to the natural hybrids and improved species of these wild species. Roses are flowers that have been cultivated for ornamental and fragrance because of their beautiful form and fragrance. They are horticultural species (Rosa hybrida Hort.) So far, 25,000 species have been developed, but 6 to 7000 species exist. More than 200 new varieties are being developed each year. Roses were cultivated in Western Asia during the Greek / Roman era, with varieties of wild species in Europe and their natural hybridization. From then on, the roses were cultivated mainly in southern Europe during the Renaissance. Since ancient times, roses have been used not only for ornamental use, but also for food and beauty, and the effects thereof are largely, such as nerve stabilization, toxin removal, endocrine promotion, digestion promotion, and organism structure control. In addition, it lowers blood pressure and cholesterol levels, has an effect on heart failure, coronary heart disease, and hypertension, and is known to have strong antibacterial activity against dysentery bacilli. As food, it contains 17 times more vitamin C than lemon, 20 times more vitamin A than tomato, and 8 times more estrogen than pomegranate. It is also reported that it contains antioxidants and anticancer substances and can help to improve immunity and relieve hangovers.

An object of the present invention is manufactured by excluding the flour and nuts and eggs as the main ingredients, not only people who can not eat flour, but also a manufacturing method of macaroons having a rose flavor that can be enjoyed casually by both young and old, and macaroons using the same To provide.

According to one or more exemplary embodiments, a method of preparing a macaroon having a rose flavor may include preparing a pair of coques having at least one curved surface and at least one plane; Preparing a creamy filling material comprising a rose flavor component; And applying and cooling the filling material on at least one side of the curved surface or the plane of the cork so as to be interposed by the pair of corks.

Preparing the coke, powder dough preparation step of mixing 100 parts by weight of nut powder, 90 to 120 parts by weight of the first sugar, 0.1 to 1 parts by weight of red food coloring and 30 to 50 parts by weight of egg white; A syrup prepared by placing 20-40 parts by weight of water and 90-120 parts by weight of the second saccharide in a first heating vessel and heating to 115-125 ° C., and 30-50 parts by weight of an additional egg white in a foamer vessel at a speed of 135-180 rpm Meringue preparation step of mixing with egg white whip prepared by whipping for 5 to 10 minutes; When the temperature of the meringue is cooled to 30 to 35 ℃ coke dough preparation step of mixing and stirring the powder dough divided into 2 to 5 times; Putting the coke dough into a shape forming container and pressing the coke dough onto an iron plate for forming a coke shape; And after drying the molded coke dough at room temperature for 20 to 30 minutes, may comprise baking for 10 to 15 minutes in an oven at 150 to 180 ℃ temperature.

The first sugar and the second sugar may be sugars such as honey, sugar, fructose, glucose, syrup, lactose, sorbitol, maltitol, lactitol, isomalt or xylitol.

The red food coloring is a natural coloring, gooseberry coloring, duberry coloring, raspberry coloring, red raspberry coloring, red currant coloring, lowgunberry coloring, mulberry coloring, blackberry coloring, black currant coloring, huckleberry coloring, blueberry coloring. And berry pigments such as salmon berry pigment, strawberry berry pigment, elderberry pigment, uguiscar colour pigment, walnut berry pigment, cowberry pigment, cranberry pigment or timbreberry pigment.

The egg white and the additional egg white may be eggs of the same kind.

The preparing of the filling material may further include aging for 12 to 24 hours at 2 to 10 ° C., and the rose flavor component is rose syrup, rose oil, rose concentrate, rose extract, rose powder, and rose essence Or flavor materials such as artificial flavors.

Rose flavored macaroons according to another embodiment of the present invention is a pair of coques (coques) having at least one curved surface and at least one plane, and at least one surface of the curved surface or plane of the pair of coke And a peeling material applied to, interposed by the pair of cokes, and comprising a floral flavor component.

Macaroons having a rose flavor according to an embodiment of the present invention is manufactured by exclusion of flour and nuts and eggs as a main ingredient, a dessert confectionery that can be enjoyed casually by both men and women as well as those who can not eat flour.

In addition, the macaroons having a rose flavor according to an embodiment of the present invention is added to the rose flavor, such as sedative effect, relieves stress, promotes dopamine secretion, hormonal balance, emotion control and condition control, in particular the mental of women It can also help relieve physical stress.

1 is a process flow diagram showing a method of manufacturing a macaroon having a rose flavor according to an embodiment of the present invention.
Figure 2 is a photograph after completion of the macaroons having a rose flavor according to an embodiment of the present invention.

Hereinafter, a method of preparing a macaron having a rose flavor and a macaroon having a rose flavor using the same according to an embodiment of the present invention will be described in detail. The following description, however, is merely illustrative for illustrating the technical idea of the present invention and does not limit the technical spirit of the claims.

1 is a process flow diagram showing a method of manufacturing a macaroon having a rose flavor according to an embodiment of the present invention.

Referring to Figure 1, the method of manufacturing a macaroon having a rose flavor according to an embodiment of the present invention, powder dough preparation step (S1110), meringue preparation step (S1120), coke dough preparation step of mixing the meringue and powder dough ( S1130), the coke shape forming step (S1140), and the coke preparation step (S1100) comprising a drying and baking step (S1150), the step of preparing a creamy filling material (S1200), and the peeling on at least one surface on the coke The step of applying and cooling the material (S1300) is included. At this time, the coke, "shell, outer shell, outer membrane" in French, means the part that forms the body of macaroons. One side of the coke is flat and the opposite side is curved, and the side is formed with an uneven portion called a pied or frill. The pie or prill is formed when the dough of the coke is formed by swelling when it is baked in the oven, which means that the dough of the coke is properly constituted. In general, a pair of corks is used for macaroons, and flat surfaces or curved surfaces of the pair of corks are arranged to face each other, and the facing surfaces are filled with a filling material such as butter cream or ganache. That is, the peeling material is applied to one surface or both surfaces of the facing surface, and then the pair of corks are adhered to each other. The cork can be colored and flavored with various additives or coloring matters.

In the powder dough preparation step (S1110), 100 parts by weight of the nut powder, 90 to 120 parts by weight of the first sugar, 0.1 to 1 parts by weight of red food coloring, and 30 to 50 parts by weight of egg whites are measured. As the nuts, almonds, peanuts, walnuts, hazelnuts, cashews, etc. may be used. Almond powders are generally used when macarons are produced, but other powders of nuts may be partially mixed. The almond powder is finer in particle size and less in oil content, so that the shape of macaroon is smooth after completion. After weighing, the almond powder is preferably filtered through a fine sieve. The above-mentioned almond powder may be a commercially available one or may be used by grinding almonds. The first sugar may be honey, sugar, fructose, glucose, syrup, lactose, sorbitol, maltitol, lactitol, isomalt or xylitol and the like, and may be selected and used according to convenience of ingestion, ingestion target, and the like. When sugar is used, white sugar, yellow sugar, brown sugar and the like can be used. However, it is preferable to use a powdered powder, ie, sugar powder, by pulverizing the granulator of sugar. In preparing the almond powder, a small amount of sugar powder may be contained in the case of using the ground almonds. Therefore, the almond powder may be added in a controlled amount. As the red food coloring, natural coloring may be used, and it is preferable to use a berry pigment having a good color even after baking in an oven. Gooseberry pigment, gooseberry pigment, raspberry pigment, raspberry pigment, red raspberry pigment, red currant pigment, low berry berry pigment, mulberry pigment, blackberry pigment, blackcurrant pigment, huckleberry pigment, blueberry pigment, salmon berry pigment, Strawberry pigments, elderberry pigments, uguiscar pigments, cowberry pigments, cowberry pigments, cranberry pigments or timberberry pigments can be used. The egg white is separated from egg yolk in eggs of birds such as eggs, ducks, ostrich eggs and the like. The egg white is a food containing 89% moisture, 10% protein, 0.9% carbohydrate and 0.7% ash. The weighed nut powder, the first sugar, the red food coloring and egg white are placed in a container and stirred well to be thoroughly mixed.

In the meringue preparation step (S1120), first, 20 to 40 parts by weight of water and 90 to 120 parts by weight of the second sugar are measured. There are several types of meringues: cold meringue, hot meringue, Italian meringue, and Swiss meringue. An embodiment of the present invention uses an Italian meringue, but is not limited thereto. The Italian meringue is a bubbled egg whipped with a small amount of sugar syrup that is boiled in white egg whites and some of the egg whites are thermally coagulated and the bubbles are very hard. It is mainly used for decoration of cake because it has excellent stability of product or foam which does not heat heat such as cream or mousse. Water used in the syrup may be purified water, water, or the like, and is not limited to the kind. Like the first sugar, the second sugar may be honey, sugar, fructose, glucose, syrup, lactose, sorbitol, maltitol, lactitol, isomalt or xylitol, and the like. Can be used. In the case of the first saccharide, fine saccharides are used, but the second saccharide may be a coarse saccharide. The water and the second sugar are added to a heating vessel and heated to 115 to 125 ° C. Weigh 30-50 parts by weight of additional egg whites. In this case, the additional egg white may use the same type of egg white as the egg white. There are a few things to keep in mind when making meringues. Fresh eggs are recommended because they may not bubble if you use old eggs. If you have egg yolks mixed in a little egg yolk or oil or fat in the container, Be careful because it is not created. It is preferable that the additional egg white is separated from egg yolk and then stored in a refrigerator for 3 days or longer. At this time, the separated egg white is wrapped in a container, wrapped in a wrap, and a hole is formed in the wrap to allow air to pass therethrough. The reason for refrigeration for at least three days after the separation of the additional egg white is to reduce the elasticity of the egg white. If the elasticity of the additional egg white is reduced, more air bubbles can be formed and air bubbles can be formed sooner. It is also preferable that the egg white kept in the refrigerator is left at room temperature for 1 hour or more before use. This is to maintain the temperature of the dough and impart texture flexibility. The additional egg whites are placed in a whisk container and whipped at a speed of 135-180 rpm for 5-10 minutes to form an egg white whip. It is preferable to calculate and carry out the preparation time of the syrup so that the syrup can be directly injected at an appropriate temperature when the egg white whip is formed. Then, when the bubbles of the egg white whip is sufficiently formed to be 1.6 to 1.7 times the volume of the original volume and the foam of the meringue is set up, the whipping speed is increased to a speed of 190 to 200 rpm. Thereafter, the syrup, which reached a temperature of 115 to 125 ° C., was slowly added to the egg white whip and stirred to form a meringue. At this time, the heated syrup serves to sterilize the egg white.

In the coke dough preparation step (S1130), when the temperature of the meringue is cooled to a temperature of 30 to 35 ℃, divided into 2 to 5 times the powder dough prepared to mix. At this time, the coke dough is prepared by mixing at high speed until the dough is glossy.

In the cork forming step S1140, the cork dough is placed in a shape-forming container and pressed on an iron plate for oven to form a shape of a cork. The shape-forming container may be a squeeze bag used in conventional confectionery and baking. The syringe bag is made of a material such as vinyl, nylon, silicone, and paper, and is conical to insert the contents therein and to form a shape by pressing. A shape frame capable of forming various sizes and shapes can be inserted and used at the pointed end of the syringe bag. Macaroons with rose flavor according to an embodiment of the present invention is not limited to the shape of the coke. The shape of a typical Macaroon cork is circular, and one side is flat and the other side has a gentle curved surface as described above. The cork kneaded in the shape-forming container is pressed one by one on the iron plate for oven to form the shape of the cork. At this time, a sheet of paper, Teflon, silver foil or a silicone material may be laid on the iron plate for oven to easily remove the baked coke dough. Further, a desired shape may be previously drawn on the rug so that the shape or size of the cork dough may be constant, and then the shape of the cork can be formed. The size and shape of the coke is not limited, but when formed in a circular shape is preferably 3 to 5cm in diameter.

The cork dough pressed on the iron plate for oven can be decorated with cacao powder, colored sugar, nuts, and the like. In the method for preparing a macaroon having a rose flavor according to an embodiment of the present invention, colored sugar is used. Since the coke dough prepared in one embodiment of the present invention is pink or pink color, pink or pink sugar is prepared to be in harmony with it. The pink or pink sugar is mixed with white sugar, red food coloring and water in the ratio of 100: 1: 2 to 50: 1: 1. The red food coloring may be a natural berry-like pigment as in the red food coloring used when preparing the coke dough, it may be used the same kind of pigment. The prepared pink or pink sugar is sprinkled onto the compressed coke dough.

In the drying and baking step S1150, the pressed cork dough is dried for 20 to 60 minutes in a dark place where no illumination or sunlight is applied. The drying time may vary depending on the humidity of the drying place, and when the surface of the cork dough is touched, it is preferable to dry the dough to such an extent that the dough is not smudged. The dried cork dough is baked in an oven at 150 to 170 DEG C for 10 to 15 minutes. After baking, leave it at room temperature and cool it. At this time, it is desirable to cool the surface of the baked coke in a well-ventilated area so as not to be wetted.

In preparing the filling material (S1200), 30 to 60 parts by weight of egg yolk, 20 to 50 parts by weight of water, 60 to 80 parts by weight of the third sugar and 120 to 150 parts by weight of butter are measured. The yolk may be used after separating the egg white used in the coke preparation step, may be prepared separately from this, but is not limited to a kind. The yolk is put into a bubbler container and whisked for 5 to 10 minutes at a speed of 135 to 180 rpm. While the egg yolk is whipped, the third sugar and the water are added to a heating vessel and heated to prepare a filling material syrup. The third sugar may be honey, sugar, fructose, glucose, starch syrup, lactose, sorbitol, maltitol, lactitol, isomalt or xylitol and the like as the first or second sugar, and the first sugar or the second sugar The same kinds of sugars as can be used. When the temperature of the syrup for the filling material reaches 115 to 125 ° C., the heating is stopped and the speed of the bubbler is increased to 190 to 200 rpm, and then slowly charged into the bubbler container and stirred. When the temperature of the yolk whip into which the syrup is added is cooled to 30 to 35 ° C., the butter left at room temperature is divided into two to five times. It is more preferable to leave it until the temperature of the said butter itself becomes normal temperature. In general, the time it takes for the butter, which has been refrigerated, to reach room temperature is about 40 to 60 minutes per 100g, but the time of leaving may vary depending on winter or summer. In addition, it is preferable to adjust the waiting time according to the type of butter to prepare. As the butter, salted butter, unsalted butter, salted fermented butter, salted fermented butter, salted butter or unsalted butter may be used. In consideration of the amount of salt or the flavor of the cream, it is preferable to use unsalted butter. The reason why the butter is divided and mixed in this way is to prevent egg yolk and butter from being separated and to form a rich creamy texture. When the butter is added, it is preferable that the stirrer is kept in rotation to sufficiently mix the contents.

Thereafter, when the butter is sufficiently mixed and the yolk whip-syrup composition is creamed, rose flavor is added. The rose flavor component may be a flavor material such as rose syrup, rose oil, rose concentrate, rose extract, rose powder, rose essence or artificial flavor, and may be used by mixing two or more flavor materials. In one embodiment of the present invention, after the macaroons are completed, it will be used to mix the rose syrup and the rose concentrate so that the flavor of the rose sufficiently. 30 to 50 parts by weight of the rose syrup and 2 to 10 parts by weight of the rose concentrate are added and mixed sufficiently. If necessary, the filling material may be aged at 2 to 10 ° C. for 12 to 24 hours.

Filling material application and completion step (S1300), the filling material is applied on one surface of the coke cooled at room temperature. The method of applying the filling material may use a milking bag as in the case of forming the shape of the coke dough, and may be directly applied using a spoon or spatula, but the milking bag may be used in terms of ease of operation and efficiency. It is preferable to use. However, an appropriate tool can be selected according to the type and texture (or viscosity) of the filling material. The peeling material is applied to at least one surface of the coke, it can be completed in a form in which the filling material is interposed by a pair of coke. In a general form, the filling material is applied to the flat surface of the coke and disposed so as to face the flat surfaces of the pair of cokes. In other words, the corrugated curved surface faces outward. However, the present invention is not limited thereto, and the filling material may be applied to the curved surface, or the filling material may be applied using a single coke, or the filling material may be applied to the entire surface of the coke without using a pair of cokes. After applying the filling material, it is completed by cooling and aging at 2 to 10 ° C. for 24 to 36 hours.

Figure 2 is a photograph after completion of the macaroons having a rose flavor according to an embodiment of the present invention.

Referring to FIG. 2, a macaroon having a rose flavor according to another embodiment of the present invention includes a pair of coques portions having at least one curved surface and at least one plane, and a curved surface of the pair of cokes. Or a filling material applied on at least one side of the plane, interposed by the pair of cokes, and comprising a floral flavor component.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example

Manufacturing example  1: pink macaroon Cork's  Produce

300 g of commercially available almond powder and 300 g of sugar powder were respectively weighed and filtered through a fine sieve, and then 1 g of raspberry food coloring was added and mixed well. 110 g of egg whites separated from eggs were added thereto and mixed.

75 g of water and 300 g of white sugar were added to a heating vessel, and the syrup was prepared by heating. An additional 110 g of egg white was added to the foamer to form foam for 7 minutes at a speed of 150 rpm. The prepared syrup was 118 ℃ to turn off the fire and raise the speed of the foamer to 190rpm, the syrup was slowly added to the foamer. When the temperature was cooled to 32 ℃, divided into two times the powder dough was prepared by stirring sufficiently until a glossiness to prepare a coke dough.

An oven plate was laid on an iron plate for oven, and the cork dough was put into a bag to form a shape having a diameter of about 3 cm. Pink sugar mixed with 50 g of white sugar, 0.5 g of raspberry pigment, and 1 g of water was sprinkled with an appropriate amount. The cork dough was dried for 20 minutes in a cool, sun-free place. Pressing the surface of the dried coke dough by hand to confirm that the dough does not appear, and baked in an oven preheated to 160 ℃. The baked coke was removed from the oven and allowed to cool at room temperature.

Manufacturing example  2: rose  Flavoring Peeling material  Produce

120 g of only egg yolk separated from the egg was added to a whisk container to form a bubble at 150 rpm. 85g of water and 190g of white sugar were added to a heating vessel and heated to prepare a syrup. When the temperature of the syrup reached 118 ° C., the speed of the foamer was raised to 190 rpm, and the syrup was slowly added to the foamer container. When the temperature was cooled to 32 ℃, 400 g of salt-free butter, which was left at room temperature for 50 minutes, was added in three portions. When the butter was completely mixed, 110 g of rose syrup and 15 g of rose concentrate were added and mixed.

While the present invention has been described in connection with certain exemplary embodiments, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims.

Therefore, it should be understood that the above-described embodiments are provided so that those skilled in the art can fully understand the scope of the present invention. Therefore, it should be understood that the embodiments are to be considered in all respects as illustrative and not restrictive, The invention is only defined by the scope of the claims.

Claims (8)

Powder dough preparation step of mixing 100 parts by weight of the nut powder, 90 to 120 parts by weight of the first sugar, 0.1 to 1 parts by weight of red food coloring and 30 to 50 parts by weight of egg white;
A syrup prepared by placing 20-40 parts by weight of water and 90-120 parts by weight of the second saccharide in a first heating vessel and heating to 115-125 ° C., and 30-50 parts by weight of an additional egg white in a foamer vessel at a speed of 135-180 rpm Meringue preparation step of mixing with egg white whip prepared by whipping for 5 to 10 minutes;
When the temperature of the meringue drops to 30 to 35 ℃ coke dough preparation step of mixing and stirring the powder dough divided into 2 to 5 times;
Placing the cork dough in a shape-forming container and pressing the cork dough on an iron plate for oven to form a cork shape; And
And drying the molded coke dough at room temperature for 20 to 30 minutes, and baking in an oven at 150 to 180 ° C. for 10 to 15 minutes, including at least one soft surface and at least one plane. Preparing coques;
Preparing a creamy filling material comprising a rose flavor component; And
Coating the filling material on at least one surface of the cork in a smooth surface or a plane so as to be interposed between the pair of corks;
Method of producing a macaroon having a rose flavor comprising a. delete The method of claim 1,
The first sugar and the second sugar is a rose flavor, characterized in that at least one sugar selected from the group consisting of honey, sugar, fructose, glucose, syrup, lactose, sorbitol, maltitol, lactitol, isomalt and xylitol Method of manufacturing macaroons having.
The method of claim 1,
The red food color is a natural color,
Gooseberry Pigment, Duberry Pigment, Raspberry Pigment, Red Raspberry Pigment, Red Currant Pigment, Lowry Berry Pigment, Mulberry Pigment, Blackberry Pigment, Blackcurrant Pigment, Huckleberry Pigment, Blueberry Pigment, Salmon Berry Pigment, Strawberry Pigment A method of producing a macaroon having a rose flavor, characterized in that it is at least one berry pigment consisting of elderberry pigment, uguisuka colour pigment, walnut berry pigment, cowberry pigment, cranberry pigment, and timberberry pigment.
The method of claim 1,
The egg white and the further egg white is a method of producing a macaron with a rose flavor, characterized in that the same kind of egg white.
The method of claim 1,
The preparing of the peeling material may further include the step of aging for 12 to 24 hours at 2 to 10 ° C.
The method of claim 1,
The rose flavor components are rose syrup, rose oil, rose concentrate, rose extract, rose powder, rose essence and at least one flavor material selected from the group consisting of artificial flavors, the method of producing a macaroon having a rose flavor, characterized in that .
100 parts by weight of the nuts powder, 90 to 120 parts by weight of the first sugar, 0.1 to 1 parts by weight of red food coloring and 30 to 50 parts by weight of egg whites, powder dough for coke, and 20 to 40 parts by weight of water and the second A syrup prepared by placing 90 to 120 parts by weight of sugar in a first heating vessel and heating to 115 to 125 ° C., and egg white whip prepared by adding 30 to 50 parts by weight of egg white to a foamer vessel and whipping for 5 to 10 minutes at a speed of 135 to 180 rpm. A pair of cokes having at least one curvature and at least one plane prepared by mixing the meringue for coke to be mixed with the coke; And
A peeling material applied on at least one surface of the curved surface or the flat surface of the pair of cokes, interposed by the pair of cokes, and including a rose flavor component;
Macaroons having a rose flavor comprising a.

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