KR101589894B1 - Processing for making baked snack containing cheese and sweet potato - Google Patents

Abstract

The present invention relates to a method for manufacturing a new baked snack, which contains cheese and sweet potato as filling to express a new regional feature, by the taste of cheese and sweet potato, while not adding food additives. To achieve the same, the present invention relates to the method which comprises the following: a preparation step of raw materials for dough for preparing 70 to 90 parts by weight of raw egg, 15 to 25 parts by weight of yolk, 50 to 55 parts by weight of butter, 70 to 90 parts by weight of sugar, 18 to 22 parts by weight of almond powder, 0.2 to 0.3 parts by weight of salt, 0.2 to 0.3 parts by weight of vanilla flavor, 30 to 35 parts by weight of raw rice wine, 30 to 35 parts by weight of albumen, 35 to 45 parts by weight of sugar for albumen for 100 parts by weight of weak flour; a dough material mixing step for mixing the raw materials and producing dough of the raw materials; another preparation step of raw materials for filling for preparing 30 to 35 parts by weight of butter, 180 to 220 parts by weight of boiled sweet potato, and 35 to 45 parts by weight of powdered sugar for 100 parts by weight of cheese; a filling material mixing step for mixing the raw materials for the filling to obtain the filling paste; a forming step for producing forming dough by dividing the dough and locating the filling paste inside; and a baking step for producing the snack by inserting the forming dough into a mold and baking the same at 160 to 250°C for 8 to 13 minutes.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a process for making baked snacks containing cheese and sweet potato,

The present invention relates to a method for preparing baked confectionery containing cheese and sweet potato, and more particularly to a method for producing baked confectionery containing cheese and sweet potato which provides flavor of cheese and sweet potato.

Cookies are one of the typical foods for snacks, regardless of sex, both young and old, in various shapes and forms, especially those companies that have built mass production systems manufacture and sell large quantities.

In the case of large-sized products, products having uniform flavor such as chocolate, sweet potato, potato, and onion are sold and marketed because they provide uniform quality and can be manufactured at relatively low cost.

For example, Patent No. 519491 discloses a method of baking and solidifying a dissolved chocolate material containing a certain amount of bubbles and water in a chocolate material to maintain the shape before baking and the original flavor of the chocolate, Discloses a method for producing chocolate confectionery which has a soft mouth solubility and can be eaten without touching the hands even if hand held.

In addition, in Japanese Patent No. 1221986, when a raw paper produced by controlling the content of lipid and saccharide is formed so as to have a uniform thickness so as to have both a good confectionability and a good texture, The center of the solid shape is placed on the concave depression, and then the shaped dough having the composition equivalent to the above composition is placed on the center of the solid shape as the top dough, It is possible to manufacture a baked and baked clay coated with a solid center produced by pressing the top and bottom raw paper by a drag plate frame and then baking it, A method for manufacturing baked confectionery is disclosed.

In addition, Japanese Patent Registration No. 806675 discloses a method in which a nutrient cut in a flake is topped on a cooked cake, and then a sugar solution with controlled concentration is sprayed to coat the sugar solution on the top surface of the cooked nut, Which is capable of suppressing the generation of acid patches and improving the crunchiness and sweetness of the confectionery, is disclosed.

As in the above patents, sweets are being developed in a way that provides a unique flavor that can not be enjoyed before using a variety of ingredients.

Meanwhile, non-large-sized products are manufactured at a relatively high price, and are developed and sold with ingredients including regional characteristics.

Recently, sweet potatoes and cheese ingredients are in the spotlight, and the above ingredients are typically sold to pizza and the like, but products for sweets containing two ingredients at the same time are not currently sold.

The present invention has been developed in response to the above-mentioned need, and it is an object of the present invention to provide a novel type of confectionery cheese and a baked confectionery containing sweet potato, which are healthy snacks not containing food additives in addition to the flavor of cheese and sweet potato, The present invention is directed to providing a method for providing a service to a user.

In order to attain the above object, the present invention provides a method for producing baked confectionery containing cheeses and sweet potatoes, which comprises mixing 70 to 90 parts by weight of egg rolls, 15 to 25 parts by weight egg yolk, 50 to 55 parts by weight butter, 70 to 90 parts by weight of sugar, 18 to 22 parts by weight of almond powder, 0.2 to 0.3 parts by weight of salt, 0.2 to 0.3 parts by weight of vanilla, 30 to 35 parts by weight of rice wine, 30 to 35 parts by weight of egg white, Preparing an outer material for preparing 45 parts by weight; An outer material mixing step of mixing the outer material to produce a outer material dough; 30 to 35 parts by weight of butter, 180 to 220 parts by weight of boiled sweet potato, and 35 to 45 parts by weight per minute are prepared for 100 parts by weight of cheese; A component material mixing step of mixing the ingredient materials to produce an ingredient material dough; A molding step of dividing the outer material dough and then locating the inner material therein to produce a molded dough; And a sintering step of putting the molded dough into a mold and sintering for 8 to 13 minutes at a mold temperature of 160 to 250 ° C to produce a cake.

Preferably, the forming dough in the forming step is characterized by having a material proportion of 40 to 50 parts by weight based on 100 parts by weight of the outer material dough.

More preferably, the mold has a pattern formed therein, and a pattern of the mold is formed on the surface of the cookie after the firing step is completed.

According to the present invention, the cookies prepared according to the process for preparing baked confectionery containing cheeses and sweet potatoes can be utilized as healthy foods without food additives and have a unique flavor including cheese and sweet potato , And on the surface of the cookies, a sculptural material having a regional characteristic is formed as a sculptural form, so that the advertisement characteristic of the corresponding region can be exhibited.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a process for preparing baked confectionery containing cheese and sweet potato according to the present invention,
2 is a photograph of a cake made by the method of Fig.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The method for preparing baked confectionery containing cheese and sweet potato according to the present invention is characterized in that it is for producing a confectionery composed of a chewing gum and a sweet potato germ and a casing material surrounding the chewing gum.

As shown in FIG. 1, the present invention having the above-described features is characterized in that it comprises the steps of preparing a front material (S1), a front material mixing step (S2), a material material preparation step (S3), a material mixture step (S4) S5) and a firing step (S6).

Each step will be described in detail below.

The outer material preparation step (S1)

First, the outer material preparing step S1 is a step of preparing outer material located outside of the confectionery, and it comprises 70 to 90 parts by weight of egg yolk, 15 to 25 parts by weight of egg yolk, 50 to 55 parts by weight of butter, 70 to 90 parts by weight of sugar, 18 to 22 parts by weight of almond powder, 0.2 to 0.3 parts by weight of salt, 0.2 to 0.3 parts by weight of vanilla, 30 to 35 parts by weight of rice wine, 30 to 35 parts by weight of egg white, By weight.

Among the above-mentioned materials, in the case of makgeolli, water is substituted for it, and it has an effect of providing a unique flavor according to the characteristic of the makgeolli, and as mentioned above, 30 to 35 parts by weight is suitable.

Egg yolks, egg yolk and white cranberries are supplied for elasticity and nutrition in the kneading stage and provide adequate flavor and nutrition in the above range.

Butter also provides the surface gloss of the product along with the elasticity of the dough, which provides the appropriate effect in the above range and also provides a butter-specific flavor.

The rest of the sugar, almond powder, vanilla flavor is for the flavor of the cookie itself and the above range is also appropriate.

The outer material mixing step (S2)

The outer material mixing step (S2) is a step of preparing outer material dough by mixing the prepared materials through the outer material preparing step (S1).

In the outer material mixing step (S2), egg white mixture is prepared by mixing egg white and egg white sugar.

Then mix the sugar with the butter removed. Thereafter, the egg yolk and egg yolk are mixed to prepare a mixture.

Then, 1/2 of the egg white mixture is added to the mixture, and the mixture of the egg powder, the almond powder, the salt and the vanilla flavor is mixed and then the remaining egg white mixture is added and mixed again.

After that, makkolli is put in and finally the outer material dough is manufactured.

The above procedure can be implemented by a procedure for efficient mixing of all the materials, or by mixing all the materials and mixing them at the same time. At this time, however, the egg white mixture is preferably mixed with the egg white sugar separately.

Step S3 (S3)

Step S3 of preparation of ingredients is a step of preparing a dough for chewing ingredients, preparing 30 to 35 parts by weight of butter, 180 to 220 parts by weight of boiled sweet potato and 35 to 45 parts by weight per minute with respect to 100 parts by weight of cheese .

The cheeses and sweet potatoes are constituted for flavor of confectionery, and sweet potatoes are blended to about twice as much as cheese, and the flavor of cheese and sweet potato is combined in this range to provide a unique flavor.

And the butter provides the elasticity of the dough itself and the gloss of the cookie surface.

Lastly, Bundang provides a flavor of ingredients, and in addition to the sweetness of the sweet potato itself, it provides an appropriate sweet taste to enhance the flavor of the whole ingredients, and the above range is also appropriate.

Of course, sweet potatoes are sweet potatoes, and it is desirable to prepare them in a mashed state after removing the husks.

Step S3 (S3)

The ingredient material mixing step (S3) is a step of mixing the ingredient materials prepared through the ingredient material preparing step (S2).

In the ingredient mixing step (S3), the cheese is firstly loosened, the remaining ingredients are put in and mixed to complete the ingredients batter.

Particularly, since the powder is in the form of a powder of white sugar, it is characterized in that it is properly mixed with other materials in the mixing step.

In the forming step S5,

The shaping step S5 is a step of mixing the outer material dough prepared in the above steps with the inner material dough to produce a molded dough having a specific size.

At this time, since the formed dough is subjected to a sintering step (S6), it becomes a confection and its size is not limited.

First, after kneading the outer material dough, insert the inner material dough and cover the outer material dough to complete the entire molding.

In this case, it is preferable that the outer material is wrapped around the inner material, and the inner material is preferably composed of 40 to 50 parts by weight with respect to 100 parts by weight of the outer material.

When the content of the ingredient is less than 40 parts by weight, the flavor of cheese and sweet potato is weak. When the ingredient is more than 50 parts by weight, sweetness is disadvantageous because flavor of cheese and sweet potato is too strong.

In the firing step (S6)

The sintering step S6 is a step of sintering the molded dough produced through the molding step S5, and the final dough is produced after sintering.

The molding dough is put into a prepared mold and baking is carried out. At this time, the temperature of the mold is preferably 160 to 250 ° C, and the baking time at the temperature is preferably 8 to 13 minutes.

At this time, when the molding, which is representative of each region, is formed on the one surface of the mold in the shape of a relief, the relief is formed on one surface of the confection. It is the representative form of the region, and it can be called Youngdo Bridge in Busan.

Example

33g egg white, 33g egg white sugar, 20g egg yolk, 20g egg yolk, 53g butter, 80g sugar, 20g almond powder, 0.27g salt, vanilla flavor, 0.27g, 40g of cheese, 100g of chewing ingredients, 33g of butter, 200g of boiled sweet potato and 40g of sugar (powder of sugar) were prepared.

First, the material ingredients were mixed to produce the dough ingredients.

Then, I mixed egg white and sugar sufficiently to prepare an egg white mixture, mix the sugar with the butter released, and then mix egg yolk with egg yolk.

Then, 1/2 of the egg white mixture is added to the mixture, and the mixture of the egg powder, the almond powder, the salt and the vanilla flavor is mixed and the remaining egg white mixture is added and mixed. Finally, the rice wine is added to the kneaded mixture .

48 parts by weight of inner material dough was added to 100 parts by weight of the outer material dough to prepare a molded dough in which the outer material dough wraps the inner material dough.

Thereafter, the molding dough was put into a mold having a Young's foot shape inside and fired at 230 캜 for 10 minutes to complete the final dough.

Evaluation example

As shown in FIG. 2, the outer shape of the cookies manufactured through the examples was confirmed to have a relief formed by shaping the Young's legs on the surface.

In addition, the sweets manufactured through the examples were evaluated for flavor, texture and shape from nine evaluation teams. Each item was evaluated on the basis of majority rule. As a result of the overall evaluation, the shape was evaluated positively by forming a relief on the surface, and the texture was evaluated to be lighter than the normal confection. Finally, it was found that the flavor was a combination of cheese and sweet potatoes, as well as a high degree of almond favors, resulting in a unique overall flavor.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, And all of the various forms of embodiments that can be practiced without departing from the technical spirit.

S1: preparing the outer material S2: mixing the outer material
S3: Ingredient preparation step S4: Ingredient mixing step
S5: Forming step S6: Forging step

Claims (3)

A method for manufacturing a baked confectionery comprising cheese and sweet potato,
70 to 90 parts by weight of egg yolk, 15 to 25 parts by weight of yolk, 50 to 55 parts by weight of butter, 70 to 90 parts by weight of sugar, 18 to 22 parts by weight of almond powder, 0.2 to 0.3 part by weight of salt, 0.2 to 0.3 parts by weight fragrance; 30 to 35 parts by weight of rice wine; 30 to 35 parts by weight of egg white; and 35 to 45 parts by weight of egg white sugar;
An outer material mixing step of mixing the outer material to produce a outer material dough;
30 to 35 parts by weight of butter, 180 to 220 parts by weight of boiled sweet potato, and 35 to 45 parts by weight per minute are prepared for 100 parts by weight of cheese;
A component material mixing step of mixing the ingredient materials to produce an ingredient material dough;
A molding step of dividing the outer material dough and then locating the inner material therein to produce a molded dough; And
Molding the dough into a mold and firing the dough under a mold temperature of 160 to 250 DEG C for 8 to 13 minutes to prepare a cookie,
In the forming step, the forming dough is composed of 40 to 50 parts by weight of the component material per 100 parts by weight of the outer material dough,
Wherein a pattern is formed inside the mold and a pattern of the mold is formed on the surface of the cake after the completion of the firing step.

delete delete

Images