KR101578457B1 - A Method for Manufacturing Baked Cheese Biscuit - Google Patents

Abstract

More particularly, the present invention relates to a method for producing baked cheese cookies having a high cheese content to produce a deep cheese flavor by combining cheese and dextrin in starch.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for manufacturing baked cheese,

The present invention relates to a process for preparing baked confectionery containing cheese, and more particularly to a process for producing baked cheesecake having high cheese content with a deep cheese flavor by combining cheese and dextrin in starch.

Generally, it is common to use flour and sugar in the manufacturing process of confectionery, and various flavors of confectionery are manufactured by adding additives having various flavors according to the customer's preference.

Among them, cheese is widely used as a raw material for confectionery. Cheese sweets are generally prepared in the form of cheese inserted between doughs, and various kinds of sweets containing cheese are being produced in the dough itself.

Conventionally, there is a manufacturing method of obtaining a dough having a cheese content of 5 wt% to 60 wt% based on the weight of the dough. In this case, the dough is manufactured by a method of extruding and molding a dough, Unlike the molding method of Rotary Molding, it is necessary to use facilities different from those of conventional cookies.

The preparation of such cheese sweets is generally made using sugars such as wheat flour, cheese and sugar.

As an invention relating to the production of some functional foods, Korean Patent Publication No. 2009-0041388 discloses a process for the production of a functional food comprising a base foodstuff, at least one fiber source and at least one monosaccharide or sugar alcohol selected from fructose or sorbitol BACKGROUND OF THE INVENTION [0002] As a fiber-fortified foodstuff, a technique capable of producing cheese, crackers and the like as a basic foodstuff has been proposed. However, these techniques are far from general baked confectionery products and are difficult to apply to general baked confectionery products.

As described above, most of the conventional products use wheat flour even if the product has a high cheese content. Even when the wheat flour is not used, the flour is replaced with the main ingredient, carbohydrate such as potato powder, The manufacturing process of the process goes through a similar process.

However, when the flour is used as the main raw material in the production process of the baked confectionery having the cheese taste, the taste of the cheese is remarkably decreased, and when the potato powder is used, the potato taste is strongly controlled not only by the cheese flavor, It was difficult to manufacture baked cheesecake because it can not be regarded as a flavored cheese cake.

In addition, when the rice flour is used as the main raw material, since the rice flour is less resistant to the dough, the fat content of the cheese having high fat content after the kneading has a limiting factor in forming the shape of the cookie.

Conventionally, most of the products were prepared by combining cream and sugar with a combination of sugar and fat, but when the sugar was added, the flavor of the cheese was significantly lowered as the sweetness was increased, making it difficult to make deep-flavored cheese cookies.

In addition, in the process of manufacturing such confectionery, the confectionery raw materials produced for automation and mass production move on the conveyor, and thus the periphery of the raw paper is broken, resulting in many inconveniences and limitations in the manufacture of the product.

Korean Patent Publication No. 2009-0041388

As a result of long efforts to solve the problems of the prior art, the present inventors have found that when the baked confectionery is prepared using cheese and dextrin in the starch without the addition of wheat flour in the process of preparing the cheese confection, It is possible to produce cheese sweets, thereby completing the present invention.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for producing baked cheese cookies having a deep flavor such as raw cheese having a high content of cheese powder.

In order to solve the above-mentioned problems, the present invention provides a method for producing a starch, comprising the steps of: preparing a raw material containing starch as a main ingredient and containing cheese, edible oil and dextrin; Mixing and kneading the raw material; Preparing a confectionery product for molding the kneaded raw material into a confectionery shape using a rotary mold; And baking the cookie mold in an oven.

As described above, according to the present invention, by using starch and dextrin without using flour and sugar, the production method is improved by a method different from a general biscuit manufacturing process using wheat flour and sugar, Of baked goods can be manufactured.

In addition, by manufacturing the sweets using the conventional rotary mold, high-priced cheese sweets having a cheese content of 10% or more can be economically produced without investing in other facilities.

In addition to expressing the unique flavor of cheese, it also provides a gluten-free cake that does not use flour and can cause atopy, rhinitis and allergy, so it does not harm ordinary consumers' health and is very useful in the well-being health food industry. Do.

Hereinafter, the present invention will be described in detail as an embodiment.

The present invention relates to a process for preparing baked cookies using cheese and dextrin in starch without the addition of wheat flour in the course of making cheese pastry, thereby producing baked cheese pastries having a high cheese content and a deep cheese flavor.

In the present invention, starch may be used instead of flour which inhibits flavor of cheese flavor, and rice flour which has the least effect on flavor may be added in place of flour. In order to solve the problem that the fat content of the cheese having high fat content and the fat content of the dough are eluted because the rice flour is not preferable because the rice flour is hard to stand on the dough if the rice flour is used instead of the flour, If necessary, an additional amount of rice flour can be used.

Conventional products are made by combining cream and sugar with a mixture of sugar and fat. However, when the sugar is used, the flavor of the cheese is lowered. Therefore, in the present invention, dextrin, which is low in sweetness, Thereby making it possible to produce flavored cheese cookies. By mixing the raw materials in the optimum composition and ratio, it is possible to produce baked confectioneries having a deep flavor of cheese flavor such as raw cheese having a high moisture content by using cheese, preferably cheese powder having a moisture content of about 5%.

Accordingly, the present invention relates to a method for preparing baked confectionery which is prepared by using cheese powder to prepare baked confectionery having the original flavor of cheese, blending raw ingredients of baked confectionery with starch and dextrin as main ingredients without using flour and sugar, This method features a high baked confectionery manufacturing method.

The present invention relates to starch as a main material, and to this, a raw material component including cheese, dextrin and edible oil is prepared.

The starting materials used in the present invention such as starch, cheese, dextrin, and edible oil can be generally used as raw materials, and the processes such as the order of introduction of raw materials can be performed by a general process.

However, according to the present invention, in order to produce a product having a higher flavor, it is possible to produce a more superior quality cake when the component to be used is more specifically used.

According to a preferred embodiment of the present invention, the starch used in the raw material composition step may be one or a mixture of two or more selected from tapioca, potato, corn starch, etc. The starch may be a general starch, Preferably, one or a mixture of two or more selected from modified starches such as oxidized starch, acetyl adipate, starch phosphate and hydroxypropyl starch may be used.

Among these starches, it is more preferable to use tapioca, corn starch, common starch and modified starch at the same time in consideration of ease of processing and texture of the product. As a preferred example, starch may be used in combination with 1 to 10 parts by weight of corn starch per 100 parts by weight of modified starch.

Since the cheese used in the present invention can use the cheese powder used in the manufacture of conventional confectionery, the type of cheesecake used in the case of cheesecake having the same flavor as raw cheese is not particularly limited, For example, various cheese powders of one or a mixture of two or more selected from camembert cheese, cheddar cheese, godad cheese and gorgonzola cheese can be used. According to the present invention, not only cheese of powder type but also high quality raw cheese can be used as cheese, but it is preferable in view of the process to use powdered cheese because raw cheese having high moisture at the production site is difficult to manage and store .

These cheese powders are preferably used in an amount of 5 to 50% by weight, more preferably 10 to 30% by weight, based on the whole ingredients of the cookie composition. When the content of cheese is too small, the flavor of cheese is lowered. If the content of cheese is too large, it is difficult to form and it is difficult to commercialize.

The edible oil used when using the above cheese powder is best to prevent the elution of the grease during molding by using a shortening with a high melting point. In the first step, the cheese powder and the edible oil are mixed and the cheese powder is coated with edible oil It is preferable to improve the cheese flavor. The edible oil preferably has a melting point in the range of 30 to 40 ° C, more preferably 35 to 40 ° C. As the type of edible oil, for example, palm oil, butter, shortening and the like can be used.

The dextrin used in place of sugar in the present invention may be dextrin having a dextrose equivalent (DE) of from 0 to 20. In the present invention, it is preferable to use dextrin alone as a saccharide to produce high quality confectionery Do.

However, according to the present invention, it is preferable to use dextrin having a glucose content of 1 to 10 and dextrin having a glucose content of 11 to 20 at the same time in order to manufacture a higher quality confectionery. The reason for this is that when dextrin is used with a low glucose content, it tends to have a hard texture that cracks the cake, and the remaining feeling in the mouth increases. In addition, when dextrin having a relatively high glucose content is used, it is crisp and melts in the mouth. However, since the dough has no force, it is difficult to form and even if the molding is performed, the cake made from the conveyor after the rotary molding may be broken.

Therefore, according to a preferred embodiment of the present invention, the use of dextrin having a glucose content (DE) of 1-10 and a dextrin having a glucose content of 11 to 20 at a weight ratio of 5: 5 to 7: 3, It is best when considering the taste and texture of the product.

Instead of the dextrin in the present invention, sugar alcohols may be used to prepare cheese sweets. As the sugar alcohol, one or a mixture of two or more selected from xylitol, maltitol, sorbitol, erythritol, isomalt, lactitol and mannitol can be used. However, when the sugar alcohol is used, there is no influence on the color of the sweets, but it affects the dough and is difficult to be molded, the sweetness tends to rise and the flavor of the cheese is lowered, and there is a problem that the cheese taste of the sweets is deteriorated . Therefore, according to the present invention, it is preferable to use only dextrin rather than sugars such as sugar, glucose, fructose, and sugar alcohols in consideration of texture, taste, ease of molding, and ease of processing of the final confectionery product.

According to the most preferred embodiment of the present invention, the present invention uses two kinds of starches having different properties in preparation of baked confectionery using cheese powder having a moisture content of about 5% and two kinds of dextrin having different glucose content (DE) As a result, it is possible to produce flavor like raw cheese as a high-quality confectionary, and it can be a favorable composition for mass production using conventional rotary molding technique.

According to the present invention, an example of a preferable raw material composition may be a composition comprising 50-200 parts by weight of starch, 20-150 parts by weight of cheese, 20-150 parts by weight of edible oil, and 20-100 parts by weight of dextrin.

According to the present invention, 1 to 30 parts by weight of salt may be further added to the above composition.

According to the present invention, the composition may further comprise 1-30 parts by weight of yeast extract.

In a preferred embodiment of the present invention, the more preferred composition is 35-50% by weight of starch, 15-25% by weight of cheese powder, 15-25% by weight of edible oil and 5-15% by weight of texturin.

According to the present invention, in addition to the above composition, rice flour can be used in an amount of 2-8 wt%

In the step of mixing and kneading the raw materials prepared as described above, they are put into an ordinary blender, mixed and kneaded.

The raw material thus kneaded is subjected to a step of producing a confectionery product to be molded into a confectionery shape using a rotary mold.

A typical manufacturing method of a confectionery to be molded with a rotary molding is to prepare a confectionery by mixing the confectionery and sugar to make a cream, and then adding flour at the end to form gluten to facilitate rotary molding. Therefore, in general rotary molding, the first step is to mix the sugar with the fat to make a cream, but in the present invention, dextrin is used as a raw material instead of sugar instead of sugar to improve the flavor of cheese. When the sugar is used, the flavor of the cheese is significantly lowered by the sweetness of the sugar, and the color of the cookies is darkened by the Meadard reaction. Therefore, dextrin is used in the present invention. Therefore, in the present invention, rotary molding can be used in a similar manner to the conventional method. However, when rotary molding is used, texturin is used instead of sugar as a raw material for manufacturing. Therefore, edible oil and shortening are not applied to a mixture of edible oil and dextrin, It is preferable that the cheese powder is coated with edible oil.

After the confectionery is produced in a confectionery form using the rotary molding, the confectionery product is baked in an oven. This firing process is a normal process for producing cookies in a baked state.

The present invention has the disadvantage that when the wheat flour used in a general biscuit manufacturing process is used, since the content of cheese is high, the dough is not strong enough to be molded like a general biscuit and the flavor of cheese is significantly reduced even if a small amount of wheat flour is used. In the case of using the powder, the problems such as the above-mentioned problems are weakened and the flavor is weakened and the taste of the potato is tasted to improve the problems that are problematic to say that the cheese is sweet. Instead of wheat flour, starch is used in consideration of the properties of the dough and the texture of the final product And if necessary, a little mixing of rice flour can be used to produce baked cheese cookies of a new composition.

The present invention includes baked cheese cookies prepared as described above.

The baked cheesecake according to the present invention is characterized by being a raw material containing starch, cheese, edible oil and dextrin, and baked cookies molded in a rotary mold.

The baked cheese confection according to the present invention may be composed of the above-mentioned preferable raw ingredients.

The baked cheesecake according to the present invention may further comprise rice flour or yeast extract or both, in addition to the raw materials described above.

The baked cheesecake according to the present invention may be manufactured to have a thickness of 2.0 to 5.0 mm.

The baked cheesecake according to the present invention thus produced has a flavor similar to that of raw cheese having a high moisture content and unlike a typical biscuit, it does not use wheat flour and sugar, so that a flavor unique to cheese can be felt.

Hereinafter, the present invention will be described concretely with reference to examples, but the present invention is not limited by the following examples.

Examples 1 to 2 and Comparative Examples 1 to 6

Starch, cheese powder, edible oil, and dextrin were mixed in a blender with the contents (weight%) shown in Table 1 below, and the dough was molded into a rotary mold of a confectionery mold. Baked and baked cheese cake. The thickness of the cookies was 3.5 mm.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Cheese powder 20 20 20 20 20 20 20 20 Edible oil 20 20 20 20 20 20 20 20 Starch 50 45 40 45 45 40 50 50 dextrin 10 10 10 10 10 10 5 5 flour 0 0 10 5 0 0 0 0  Potato powder 0 0 0 0 5 0 0 0 Rice flour 0 5 0 0 0 10 0 0 Jungbang 0 0 0 0 0 0 5 0 Maltitol 0 0 0 0 0 0 0 5 system 100 100 100 100 100 100 100 100

As shown in Table 1, when the starch was used as in Example 1 and 10% of the starch was replaced with rice flour as in Example 2, the taste of the pastry was rich and the physical properties of the pastry were suitable for molding, If the ratio of rice flour is high as in Example 4, the physical properties of the dough are not suitable and the molding is not good and the texture of the product is not good.

Also, as in Comparative Examples 1 and 2, when the wheat flour was mixed as part of the starch and when the potato flour was used in combination, the flavor of the cheese became weak and it was not enough to say that the flavor of the cheese cake was characteristic of this product.

In addition, in the case of using the whitening sugar (Comparative Example 5) and the case of using the maltitol (Comparative Example 6), the sweet taste and the cheese flavor were remarkably decreased. Especially, when the whitening sugar was used, There was also difficulty in the process.

Examples 3 to 5 and Comparative Examples 7 to 8

The ingredients were used in the same manner as in Example 1, except that the raw ingredients were used (weight%) as shown in Table 2 below to prepare baked cheesecake.

division Example 3 Example 4 Example 5 Comparative Example 7 Comparative Example 8 Cheese powder 20 20 20 20 20 Edible oil 20 20 20 20 20 Starch 50 50 50 50 50 Dextrin (low) ^{1 )} 5 6 7 4 8 Dextrin (high) ^{2 )} 5 4 3 6 2 1) Dextrin (low): DE value 0 to 10 (use 5)
2) Dextrin (high): DE value of 11-20 (use 15)

As shown in Table 2, in the case of Examples 3 to 5 in which cheese powder, edible oil and starch were used but the combination of two kinds of dextrin having low DE value and high dextrin was controlled in the same manner as in Example 1, When 50 to 70 parts by weight of dextrin (low) and 30 to 50 parts by weight of dextrin (high) were used per 100 parts, the physical properties of the dough were very suitable for molding.

On the other hand, as in Comparative Example 7, when the ratio of dextrin having a high DE value is high, it is possible to dissolve the dough into the mold at the time of making the product shape due to lack of strength in the dough, Even when the dough made of the molded article of the pastry was broken, some of the dough was broken when the conveyor was moved to the oven.

Also, as in Comparative Example 8, when the ratio of dextrin having a low DE value is high, it is easy to form the product and does not cause cracking of the dough, but the texture of the final product is not good.

Examples 6 to 11

The ingredients were used in the same manner as in Example 1, except that the raw ingredients were used (weight%) as shown in Table 2 below to prepare baked cheesecake.

division Example 6 Example 7 Example 9 Example 10 Example 11 Cheese powder 20 20 20 20 20 Edible oil 20 20 20 20 20 dextrin 10 10 10 10 10 Corn starch 5 0 50 0 0 Modified starch ① ¹⁾ 45 50 0 0 0 Modified starch ② ²⁾ 0 0 0 50 0 Modified starch ③ ³⁾ 0 0 0 0 50 1) Modified starch [1]: Acetyladipic acid is added to starch
2) Modified starch ②: Acetyl phosphate pre-min
3) Modified starch ③: Acetic acid starch

As shown in the above Table 3, using cheese powder, edible oil, and dextrin as starch in the same manner as in Example 1, various modified starches were used. As a result, in Examples 6 to 7, It was possible to enter the oven without damaging the raw paper.

However, in the case of Examples 9 to 11, there was no problem in the manufacture of the product, and all the other points such as flavor were satisfactory, but the dough was less formable and less resistant to breakage and the texture was slightly lower than those of Examples 6 to 7 .

As described above, according to the present invention, it is possible to improve the manufacturing method by using a method different from a general biscuit manufacturing process using flour and sugar using starch and dextrin, and to provide a high-quality It is very useful for making baked cheesecakes.

In addition, it can be applied to the manufacturing process of baked cheese tasks without investing in other facilities since it is manufactured using conventional rotary mold.

It is also useful for the well-being health food industry because it can be manufactured as a gluten-free cake that does not use flour and can cause atopy, rhinitis and allergy.

Claims (15)

Wherein the dextrin comprises dextrin having a glucose content (DE) of from 1 to 10 and dextrin having a glucose content of from 11 to 20 at a weight ratio of from 5: 5 to 7: 3, wherein the dextrin is selected from the group consisting of starch, starch, cheese, edible oil and dextrin. Preparing a raw material by using the raw material;
Mixing and kneading the raw material;
Preparing a confectionery product for molding the kneaded raw material into a confectionery shape using a rotary mold; And
The step of baking the confectionery in an oven
≪ RTI ID = 0.0 > 1, < / RTI >
[3] The method of claim 1, wherein the starch is at least one selected from the group consisting of tapioca, potato, corn starch and the like, or a mixture of two or more selected from oxidized starch, acetyl adipate, starch phosphate or hydroxypropyl starch Is used.
The method according to claim 1, wherein the starch is used in combination with 1 to 10 parts by weight of corn starch to 100 parts by weight of the modified starch.
The method according to claim 1, wherein the cheese is one or a mixture of two or more selected from camembert cheese, cheddar cheese, gouda cheese, and gorgonzola cheese.
The method according to claim 1, wherein the edible oil has a melting point in the range of 30 to 40 ° C.
delete The method according to claim 1, comprising 50-200 parts by weight of starch, 20-150 parts by weight of cheese, 20-150 parts by weight of edible oil, and 20-100 parts by weight of dextrin.
The method according to claim 1, comprising 35-50 wt% starch, 15-25 wt% cheese, 15-25 wt% edible oil, and 5-15 wt% dextrin.
The method according to claim 1, further comprising 2-8% by weight of the rice flour in the entire feedstock.
The method of claim 1, further comprising 1-30 parts by weight of salt.
The method according to claim 1, further comprising 1-30 parts by weight of yeast extract.
A baked cheesecake made from a raw material comprising starch, cheese, edible oil and dextrin, and baked in a rotary mold and made according to claim 1.
The baked cheesecake according to claim 12, characterized in that it comprises 50-200 parts by weight of starch, 20-150 parts by weight of cheese, 20-150 parts by weight of edible oil and 20-100 parts by weight of dextrin.
The baked cheesecake according to claim 12, characterized in that it additionally comprises rice flour or yeast extract or both.
The baked cheesecake according to claim 12, characterized in that its thickness is 2.0-5.0 mm.