KR101718435B1 - Manufacturing method of tarte having orostachys japonicus and tarte manufactured by the same method - Google Patents
Manufacturing method of tarte having orostachys japonicus and tarte manufactured by the same method Download PDFInfo
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- KR101718435B1 KR101718435B1 KR1020160166483A KR20160166483A KR101718435B1 KR 101718435 B1 KR101718435 B1 KR 101718435B1 KR 1020160166483 A KR1020160166483 A KR 1020160166483A KR 20160166483 A KR20160166483 A KR 20160166483A KR 101718435 B1 KR101718435 B1 KR 101718435B1
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
Description
More particularly, the present invention relates to a method for producing a tart containing a wax, and more particularly, to a method for producing a wax having a unique flavor and a variety of food ingredients such as almond powder and eggs, The present invention relates to a method of manufacturing a tart containing at least one flavor which can simultaneously feel the flavor delivered from the tartar and a tart made therefrom.
Tarts are made by mixing dough made from wheat flour and butter on a tart pie (baking dish) to make a part squeeze (tart sheet), filling the baked part squeeze with cream paste and baking it again, , Cream, or other confectionery, and means a French pie characterized by the appearance of decorative materials such as fruits, vegetables, cream or other confectionery.
Flour is mainly used for the part shikre, because the glialine of glutamine and the glutelin of glutelin form gluten during cake making, which is caused by swelling of the protein contained in the wheat. Because of this swelling phenomenon, baked goods using flour have a soft texture.
On the other hand, Wassong is the dried outpost of Orostachys Japonicus A. Berger. It grows on old tiled roofs and rocks in the mountains and shows sour taste. It is known that it has a fever and detoxifying effect, and it has the effect of stopping the bleeding, eliminating the swelling and calming the swelling.
In addition, WASONG has a strong anti-cancer component, which destroys various cancer cells and increases the immune antibody of human DNA to prevent cancer cell metastasis, and is effective in prevention of cancer and prevention of recurrence after cancer surgery, prevention of various malignant tumors, prevention of metastasis Is also known to have an effect.
These worts are added to enzymes, beverages and foods, but they are difficult to ingest themselves to improve the effectiveness of the worts, and they have difficulty in cancer patients and elderly people with weak digestive power, and they do not fit well with consumers' preferences.
A variety of methods for producing tarts are known in the country. For example, in Patent Publication No. 2015-0066408, there is disclosed a method of increasing the flavor of tarts by filling a cream containing blueberry, purple sweet potato, , Patent Publication No. 2015-0096098 discloses a method of preparing tarts by adding rice flour instead of wheat flour to reduce the rice stock amount and adding no gluten.
In addition, there has been proposed a manufacturing method of tarts containing various components, but most of them are made of tarts added with fruits, cereals and the like in addition to the cream. It is not.
The present invention has been devised to solve the above problems. Specifically, the present invention is to provide a flavor and a flavor imparted to various ingredients such as almond powder and egg, The present invention relates to a method for producing a tart containing salmon, and to provide a tart made therefrom.
It is another object of the present invention to provide a method of manufacturing a tart containing supersaturated beverage which can minimize the adverse effects of the snack to complement the cool nature of the beverages.
The present invention relates to a method of manufacturing a tart containing watsong and a tart made therefrom.
One aspect of the present invention is
A) filling the stone filler with Stone Shoe repeatedly 2 to 5 times;
B) Charging almond cream inside the part shekle and firing;
C) a step of coating the surface of the fired parkshikure with a fresh cream, followed by adhering the stone shoe to the parkshikle; And
D) adhering the ornament to one or more surfaces of the park shikure, fresh cream, and stone shoe;
The present invention relates to a method for producing a tart containing a wort.
In the present invention,
a) mixing 0.1 to 5 parts by weight of agar with respect to 100 parts by weight of water and firstly heating the mixture;
b) mixing and heating the agar in step a) with 5 to 10 parts by weight of a solid of the feed and the extract of the feed;
c) 50 to 150 parts by weight of one or more selected from the group consisting of kidney beans, red beans, zucchini, peas, sweet potatoes and chestnuts, and 30 to 70 parts by weight of sugar; And
d) cooling said tertiary heated composition to 60 to 80 占 폚;
. ≪ / RTI >
Further, in the present invention,
Mixing 50 to 100 parts by weight of sugar powder, 30 to 60 parts by weight of egg, and 5 to 20 parts by weight of an extract of Wako Pure Extract with 100 parts by weight of butter to prepare a mixture;
Mixing the mixture with 100 to 300 parts by weight of the powder to prepare a dough;
Aging the dough at 20 to 30 DEG C for 10 to 60 minutes; And
Calcining the aged dough at 150 to 200 DEG C for 5 to 20 minutes;
. ≪ / RTI >
The almond cream may include one or more selected from almond powder, butter, sugar, egg, and salmon extract, and the salmon cream may contain fresh cream, sugar or a mixture thereof in the salted salmon .
In the present invention, the above-
Washing the feed to remove foreign matter, and then removing the stem to obtain a leaf;
Pulverizing the leaves of the feed to produce a feed and pulverized liquid; And
Separating the wort-pulverized liquid by filtration into a wort solid and a wort extract;
. ≪ / RTI >
In addition,
Mixing 0.1 to 5 parts by weight of yeast with 100 parts by weight of the above extract, and fermenting the mixture at 20 to 30 ° C for 1 to 10 days to prepare a wort extract-extracting fermentation broth;
May be further prepared.
Another aspect of the present invention relates to a tart containing a wort prepared by the process.
The tarts prepared according to the present invention can be easily consumed by adding the flavor and sweetness to various parts such as almond powder and eggs, Anyone can easily and easily eat good health without any discomfort.
In addition, the above-mentioned tarts further include various herbal medicine extracts in addition to the warm water, thereby supplementing the cool nature of the wort and effectively ingesting the active ingredients contained in various herbal extracts.
Hereinafter, a method for producing a tart containing a wort according to the present invention and a tart made therefrom will be described in more detail through specific examples or examples. It should be understood, however, that the invention is not limited thereto and that various changes and modifications may be made without departing from the spirit and scope of the invention.
Unless otherwise defined, all technical and scientific terms have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
Also, the singular forms as used in the specification and the appended claims are intended to include the plural forms as well, unless the context clearly indicates otherwise.
In the present invention, the term tart is a kind of pie. It refers to a food prepared by spreading a dough made of wheat flour thinly spread on a plate, and then putting or putting cream, fruit, nuts, etc. thereon.
The method for producing tarts according to the present invention comprises
A) filling the stone filler with Stone Shoe repeatedly 2 to 5 times;
B) Charging almond cream inside the part shekle and firing;
C) a step of coating the surface of the fired parkshikure with a fresh cream, followed by adhering the stone shoe to the parkshikle; And
D) adhering the ornament to one or more surfaces of the park shikure, fresh cream, and stone shoe;
. ≪ / RTI >
First, the tarts according to the present invention include a part shaker, a stone shoe, and a cream cream, and may be formed by further combining ornaments as needed. The stone shoe may be in the form of a filler filled in the inside.
First of all, a method of preparing a salted-in-water extract and a salted-in solid added to the part shake, the waxy filler, the almond cream, and the cream,
Washing the feed to remove foreign matter, and then removing the stem to obtain a leaf;
Pulverizing the leaves of the feed to produce a feed and pulverized liquid; And
Separating the wort-pulverized liquid by filtration into a wort solid and a wort extract;
. ≪ / RTI >
In the present invention, the above-mentioned Wassong is also referred to as tigers and roots, and it is said to have a "flavor" and a cool nature, which acts on the liver and the menopausal glands to lower the fever and poison, stop the bleeding, Has been proved to have a strong anti-cancer effect, and is known as a plant having excellent effects such as improvement of blood circulation, improvement of liver function, improvement of digestive function, diet effect, skin beauty and atopy improvement.
In the present invention, the feed is washed several times in running water to completely remove foreign matter, and then leaves are removed from the stem to obtain only leaves.
Next, the leaves of the above-mentioned feed are crushed to prepare a feed-pulverized liquid. At this time, the pulverization is preferably performed using a pulverizer, and the pulverization is not limited, but pulverization is preferably performed in a range of 0.1 to 1 mm.
The pulverized pulverized powder can be separated by filtration into a dried solid and an extract. However, before the solid-liquid separation of the waste pulverized product, it is preferable that the pulverized waste is aged at 5 to 20 ° C for 20 to 30 hours to float the solid of the waste to the upper layer of the stock solution. This is because the wasted solids may be mixed with the mucilaginous mixture and thus difficult to be filtered.
Filtration of the waste ground product can be carried out by various methods. For example, the waste solid component suspended in the upper layer is first removed through a sieve and the remaining waste water is passed through a filter paper or cotton cloth to remove residual solid matter desirable.
In addition, in order to suppress side effects according to the cool nature of the present invention, 0.1 to 5 parts by weight of yeast is mixed with 100 parts by weight of the above extract prepared by the above method, And fermenting the fermented broth for 10 days to produce a fermented broth of Wassong extract.
As described above, the wax has excellent effects such as improvement of blood circulation, improvement of liver function, improvement of digestive function, diet effect, skin beauty and atopy, but it is contraindicated to pregnant women and has a cold nature, People with diarrhea often have a bad physical condition, and there are side effects, such as increasing the liver water level when ingested with other new drugs.
In order to suppress the side effect of the above-mentioned wort, the worttart extract according to the present invention may be added in the form of a fermentation broth of the wort extract to ferment the wort extract. In addition to the effect of reducing the side effects of the feed as described above, there is also an effect that the flavor and flavor are further improved due to changes in the ingredients of the feed.
In the present invention, the yeast is not limited to any kind as long as it is commonly used for fermentation in the art. More preferably, yeasts such as Saccharomycotina, Taphrinomycotina, Basidiomycota, It is good to use.
In the present invention, the fermentation broth of the soybean curd extract is prepared by mixing 0.1 to 5 parts by weight of yeast with 100 parts by weight of the soybean curd extract, mixing the yeast with the soybean curd extract, stirring the soybean curd extract at 20 to 30 ° C for 1 to 10 days good. In this case, the fermentation temperature is particularly important. If the fermentation temperature is lower than 20 ° C, the growth of the yeast is not smooth. If the temperature is higher than 30 ° C, the growth of the yeast may be inhibited.
In addition, the method of manufacturing a salted tart according to the present invention may further include one or two or more herbal extracts selected from licorice, contrast, backbone, bamboo, and yam.
The licorice (Glycyrrhiza uralensis) is a root of perennial herb belonging to the leguminous plant, whose quality is plain, warm and tasty. The licorice is used for a variety of purposes in the oriental medicine because it makes the action of the other medicine smooth, and it can change the cool and strong nature of the weply.
The above contrast is the fruit of the jujube (Zizyphus jujuba Mill. Inermis Bge.) Which is characterized as plain, warm and tasty, has the effect of removing poison, neutralizes the intense nature of the other herbs, Diarrhea, abdominal pain and has excellent efficacy.
The Dolichos lablab is a fruit of the perennial vine grass belonging to the bean curd, which is called the eagle and the magpie, and the nature is warm and tasty. The above whiteheads are spicy and soft because they have a weak spicule and stomach, and are useful when they are sick and have diarrhea.
Wolfiporia extensa is a mushroom-bearing mushroom belonging to the mushroom family, and the nature is plain, warm and tasty. It is a medicinal product that is effective when it is used mainly when the function of the spleen is strengthened and the metabolism is not smooth.
The above-mentioned yam (Dioscorea japonica) is a perennial herbaceous herb, which is also called a mountain medicine. It is warm and tasty, and it is one of the representative type of foods that supplement the body's tastes and essences and help digestive organs function. Especially when the function of the digestive system is weak or diarrhea occurs.
All of the herbal extracts are intended to supplement the cold nature of the salmon, and the quality of the herbal extracts is balanced or warm to neutralize the cold nature of the salmon. In some cases, diarrhea may occur during ingestion depending on a person, and the herb extracts may alleviate this property. In addition, all of the above herbal extracts are not strong in flavor and flavor, and have a sweet taste. Thus, it is possible to supplement the bitter and bitter taste of the nutrition and improve the flavor without harming the taste of the tart.
The herb extract may be prepared by a method commonly used in the art, and examples thereof include pulverization, filtration, concentration after boiling, drying and pulverization, and the present invention is not limited thereto.
The herb extract may be added together with the feed during the preparation of the tart, and preferably 50 to 100 parts by weight per 100 parts by weight of the extract. At this time, if there are two or more kinds of herbal extracts, it is preferable that the total added amount satisfies the above range because the flavor of the tart is not deteriorated.
In the present invention, the first step of preparing the tart is to fill the stone shoe with the wax filler by repeating 1 to 3 steps, and then complete the stone shoe to be put on the park shikure.
In the present invention, the stone shoe can be manufactured by a method commonly known in the art, such as confectionery filled with cream or sediment in the inside of the shoe dough, and more particularly,
Mixing 10 to 30 parts by weight of butter and 1 to 3 parts by weight of salt with respect to 100 parts by weight of milk, and then heating the mixture;
Mixing 10 to 40 parts by weight of the pulverulent powder in the mixture and then aging the mixture;
Mixing 30 to 70 parts by weight of the egg after stopping the heating of the mixture; And
Panning and decorating the fan;
. ≪ / RTI >
The first step in the production of stone shoe is a step of preparing a mixture by mixing ingredients such as milk, butter and salt, which are easy to be mixed. The ingredients are mixed according to the composition ratio, and the mixture is heated and stirred to produce a mixture have. In this case, heating temperature and time are not limited to the present invention, but heating can be carried out at 90 to 110 ° C for 1 to 10 minutes.
The prepared mixture is mixed with the flour and is smoothed. The pulverized powder is added in an amount of 10 to 40 parts by weight based on 100 parts by weight of milk, and the mixture is heated to a medium temperature (30 to 70 ° C), and the mixture is agitated while stirring the mixture.
The mixture is mixed and evenly mixed with eggs. At this time, the amount of the egg is preferably 30 to 70 parts by weight based on 100 parts by weight of the milk, and stirring is continued until the mixture becomes sticky.
Mix the mixture to the egg pan and pan. At this time, nuts such as walnuts, almonds and the powder of the nuts can be coated on the surface of the panned mixture as necessary. The firing conditions are not limited to the present invention, but it is preferable that firing is performed in an oven preheated at 150 to 200 캜 for 15 to 30 minutes.
The panned mixture swells as the firing progresses, forming an empty space in the mixture. Therefore, it is possible to complete the stone shoe by filling the wired filler in the fired space.
In the present invention,
a) mixing 0.1 to 5 parts by weight of agar with respect to 100 parts by weight of water and firstly heating the mixture;
b) mixing and heating the agar in step a) with 5 to 10 parts by weight of a solid of the feed and the extract of the feed;
c) 50 to 150 parts by weight of one or more selected from the group consisting of kidney beans, red beans, zucchini, peas, sweet potatoes and chestnuts, and 30 to 70 parts by weight of sugar; And
d) cooling said tertiary heated composition to 60 to 80 占 폚;
. ≪ / RTI >
In step (a) of the present invention, the agar is heated. The agar may be first immersed in water, washed, and then agar mixed with water and boiled.
Agar is a substance that is obtained by filtration and solidification of an extract of red algae belonging to the genus Lepidoptera. Agar is used as a medium for cell culture in addition to edible purposes. Its main component is cellulose (carbohydrate). It also contains many minerals such as calcium, sodium, potassium, and magnesium and has a coagulant and viscoelasticity. And the like, and in the present invention, it is used for the purpose of imparting viscosity by solidifying the feed filler.
The agar is soaked in water for 12 to 36 hours and then washed, cleaned and mixed again with water. In this case, it is preferable that the mixing ratio is 0.1 to 5 parts by weight of agar to 100 parts by weight of water, and the agar is completely dissolved by boiling at 90 to 110 DEG C for 10 to 60 minutes to impart viscosity to the filler.
Next, the above solid agar and swine extract are further added to the agar and mixed. At this time, it is preferable that the added amount of the solid of the transporter and the extract of the transporter is 5 to 10 parts by weight. When the added amount of the soybean curd solid and the soybean curd extract is less than the above range, the effect of the soybean curd addition can not be sufficiently exhibited and the composition of the soybean curd may not be mixed well. The texture of the stone shoe can be lowered.
It is preferable to mix agar and cooked wheat with stirring at a temperature of 100 to 100 ° C for 1 to 20 minutes, more preferably at 103 to 105 ° C for 3 to 10 minutes. The nutritional components of the pretreatment in the above range are not destroyed and the sour taste and the bitter taste are reduced so that the ingredients of the raw milk can be easily and conveniently consumed.
As described above, the mixture of agar and soy sauce is mixed and heated, and then the mixture is further heated to a third temperature by adding sediment and sugar. The sediment may be one or more selected from the group consisting of kidney beans, red beans, zucchini, peas, sweet potatoes and chestnuts, as long as it is commonly used in the art.
The sugar is generally used in the art, and the type of sugar is not limited in the present invention, but it is preferable to use sugar white. The reason for this is that it is easy to manufacture the feed filler due to small particles and can be easily used for manufacturing foods and beverages with a clean aftertaste.
The third heating step can be carried out by adding sediment and sugar to a mixture of agar and soy sauce and heating. At this time, the added amount of sediment and sugar is 50 to 150 parts by weight and 30 to 70 parts by weight based on 100 parts by weight of water. The flavor of the original flavor can be utilized in the above addition range, and the sweet taste and the low flavor are harmonized.
The above-mentioned third heating step is not limited, but it is preferable to heat the mixture at a temperature of 100 to 100 ° C for 1 to 20 minutes, more preferably at a temperature of 103 to 105 ° C for 3 to 10 It is good to boil for minutes. The nutritional components of the pretreatment in the above range are not destroyed and the sour taste and the bitter taste are reduced so that the ingredients of the raw milk can be easily and conveniently consumed.
The heated composition is cooled to 60 to 80 캜, and then charged into a stone shoe. This is to inject the wax filler in a liquid state stably into the stone shoe.
The stone shoe is swollen as the firing progresses through heating and forms an empty space inside. Therefore, there is a drawback that it is vulnerable to heat and impact. In addition, since the above-mentioned WTP filler contains agar, it is solidified at a low temperature, and when it is solidified, it becomes very difficult to inject the wastepiller into the stone shoe.
Therefore, it is important to adjust the injection conditions such as the temperature of the feed filler so as not to damage the stone shoe while the feed filler is being injected, while minimizing the temperature so that the feed filler is not solidified.
If the temperature of the composition for forming the continuous filler is lower than 60 ° C, the composition solidifies and is difficult to be filled into the stone shoe. If the temperature exceeds 80 ° C, the stone shoe may be destroyed due to high temperature.
In the step A), after the stone shoe is first fixed, a hole is drilled to fill a part of the wire filler. Then, after putting the wire filler in a conical bag, it is charged little by little into the stone shoe through the hole. At this time, the filling amount of the feed filler is not limited to the present invention, and the filling filler can be completed at one time to complete the stone shoe. However, since the stone shoe is easily broken, the filling is repeated 2 to 5 times, more preferably 3 to 4 times So that it is preferable to charge it little by little while preventing the stone shoe from breaking, and it can be charged evenly inside.
Also, it is preferable to adjust the ambient temperature to 15 to 20 占 폚 when charging the solder filler to the stone shoe, since it is possible to prevent breakage of the stone shoe in the middle of filling the solder filler.
Next, as in the step B), the almond cream may be filled in the part sheath and baked.
The part sucre is a French term for sugar added dough, which corresponds to the base of the tart. Usually, tarts are prepared by forming the above part shakes into a bowl shape and then filling the inside with cream, fruit, nuts, etc., and in the present invention, they are filled with almond cream.
First, the almond cream is prepared by including one or two or more additives selected from almond powder, butter, sugar, egg, and Wassong extract. In detail, the production method will be described in detail. First, After mixing, mix sugar and stir well. This is achieved by mixing the butter and sugar first so that the eggs are easily melted in the butter and the moisture contained in the eggs is coated on the butter, which can further enhance the flavor of the almond cream.
However, when the eggs are mixed with the butter at once, the fat of the butter and the moisture of the eggs do not mix well, so layer separation may occur. Therefore, it is preferable to divide the eggs several times.
Next, the wastepaper extract and the almond powder are added to the mixed composition and agitated to prepare an almond cream. At this time, the composition ratio of the almond cream may include 50-150 parts by weight of butter, 50-150 parts by weight of sugar, 50-150 parts by weight of egg, and 5-20 parts by weight of wort extract, based on 100 parts by weight of almond powder. In the above range, the composition can harmonize the flavor of the sweet almond powder with the flavor unique to Wonseong, and can express a unique flavor.
Next, a method of manufacturing a part shekle will be described.
Mixing 50 to 100 parts by weight of sugar powder, 30 to 60 parts by weight of egg, and 5 to 20 parts by weight of an extract of Wako Pure Extract with 100 parts by weight of butter to prepare a mixture;
Mixing the mixture with 100 to 300 parts by weight of the powder to prepare a dough;
Aging the dough at 20 to 30 DEG C for 10 to 60 minutes; And
Calcining the aged dough at 150 to 200 DEG C for 5 to 20 minutes;
. ≪ / RTI >
In the present invention, as a first step of the method for preparing part shikrein, a mixture is prepared by mixing 50 to 100 parts by weight of sugar powder, 30 to 60 parts by weight of sugar, and 5 to 20 parts by weight of Wakoshi extract with respect to 100 parts by weight of butter .
In the same way as the above-mentioned almond cream, it is preferable that the part shekle be first liquefied with butter, then mixed with sugar powder, and the egg is loosened and mixed therein several times. This is because the moisture of the egg is coated on the butter to prevent the contact between the flour and the moisture, and it is possible to suppress the formation of gluten as much as possible and to provide a crispy texture.
Next, the partchelle mixture is further added with the Wassong extract and mixed again, and the mixture is further stirred and sufficiently stirred. Stirring is preferably carried out until the viscosity of the mixture disappears and solidifies to the point where it solidifies.
If the mixture is sufficiently mixed, it is preferably divided into lumps as required and aged at 20 to 30 DEG C for 10 to 60 minutes. By proceeding the aging as described above, the gluten produced during the kneading can be sufficiently rested (paused), the crisp texture can be maintained when the elasticity is reduced, and the swelling phenomenon can be prevented.
It is recommended that the aged dough is lightly poured, then molded into a tart mold and baked. At this time, it is preferable to make a little hole before molding to prevent the dough from being swollen by heating.
The firing conditions of the dough are preferably heated at 150 to 200 ° C for 5 to 20 minutes, more preferably at 175 to 185 ° C for 10 to 15 minutes. This is because the part shikre is not completely cooked and is only partially cooked, so it can be heated again with the almond cream that will be filled in the future to completely cook the almond cream and part shikure at the same time.
When the partchikrein is prepared as described above, the produced almond cream is filled in the part sheath, and then heated again at 150 to 200 DEG C for 10 to 40 minutes, more preferably at 175 to 185 DEG C for 20 to 30 minutes good. At this time, the charged amount of the almond cream is not limited to the present invention, and it is preferable that the part shaker and the almond cream can be cooked at the same time in the firing range, and the part shekle can be prevented from being broken by the excessive heating.
When the almond cream is filled in the parkshirre and fired, a cream cream is coated on the surface of the parkshiker fired as in the step C), and then the stone shoe is bonded to the surface.
The cream cream has the effect of sticking the pak shakesh and the stone shoe. At the same time, the cream cream itself has a soft and palatable taste and can further enhance the flavor of the tart.
The cream can be prepared by mixing fresh cream, sugar, and salted solid. More specifically, the cream can be prepared by mixing fresh cream and sugar, stirring the mixture continuously to produce bubbles, adding the fresh solid to the mixture, .
The fresh cream contained in the cream can include both animal and vegetable ones, and they may be used singly or in combination. Also, the sugar can be a general whitening sugar.
The cream of the present invention may comprise 5 to 20 parts by weight of sugar and 1 to 5 parts by weight of sugar on the basis of 100 parts by weight of the cream. In the above composition range, unique flavor unique to warships and soft and fine taste of fresh cream are combined, and a high texture can be provided.
The prepared cream is not limited in the total amount of the tart composition, so it can be suitably coated on the surface of the park shaker and the stone shoe can be adhered to the park shaker. The stone shoe may be appropriately adhered according to the size of the park shikure, and the stone shoe may be adhered in two or more stages.
After the stone shoe is adhered to the surface of the park shikure, the step of adhering the ornament to one or two or more surfaces of the park shikure, fresh cream, and stone shoe can be completed as in the step D) .
The ornamental material is not limited to any kind as long as it is commonly used in the art, and examples include fruit, nuts, cacao powder, coffee bean powder, chocolate, cookies, sugar powder and the like.
The present invention includes a tartrate containing a wort prepared by the above-described production method. The tarts produced according to the present invention have a unique flavor unique to warships and are mixed with flavors and sweetness conveyed from various foodstuffs such as almond powder and eggs.
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following examples and comparative examples are merely examples for explaining the present invention in detail, and the present invention is not limited by the following examples and comparative examples.
Test methods of the test pieces prepared through the following examples and comparative examples are as follows.
(Sensory test)
Fifty adults with an age range of 25 to 35 years were selected as sensory test workers, and sensory evaluation was carried out after pre - sensory sensation. The evaluation items were the appearance (color and shape), the taste (sweetness, sweet taste), the smell (odor), the texture (softness, crispness) and overall preference . The mean value was rounded to two decimal places.
(Example 1)
The worttarts were prepared by the following method, and the sensory evaluation results of the prepared worttart were shown in Table 1 below.
① Waste solid and extract
First, the collected wastes were washed with flowing water, and only leaves were obtained. Next, after the pulverization, the cottonseed wrapper was used to separate the soybean curd solid and the soybean curd extract.
② Won Packer and Stone Shoe
First, the agar was immersed in water for 12 hours, then the water was removed and an agar was obtained. Next, agar and water were added to the container and heated at 100 DEG C for 30 minutes to prepare a liquid phase. Then, while heating was continued, a further solid was added, and the mixture was further heated at 104 ° C for 30 minutes.
Next, the green bean dipper and the sugar were further added to the agar mixture, and the mixture was heated at 104 ° C for 5 minutes for 3 minutes, and then cooled to 70 ° C to prepare a swelling filler. At this time, the above-mentioned WTP was composed of 2 parts by weight of agar, 100 parts by weight of water, 8 parts by weight of a solid of salted and salted leaves, 60 parts by weight of sugar and 120 parts by weight of a green bean dipper.
The stone shoe was mixed with milk, butter, and salt, heated at 100 ° C for 5 minutes, and further added with a strong shear force and agitated for aging. When the mixture of powders was sufficiently mixed, eggs were further added and mixed. The mixture was panned in a pan and baked at 180 ° C for 20 minutes. The composition ratio of the stone shoe was 20 parts by weight of butter, 2 parts by weight of salt, 25 parts by weight of powder and 50 parts by weight of eggs, relative to 100 parts by weight of milk.
Stone shoe was completed by pouring 5 times repeated 70 pcs.
③ Almond cream and Part Chicre
The almond cream was prepared by first mixing butter, sugar and egg, then adding Wassong extract and almond powder and stirring. The composition ratio was 100 parts by weight of almond powder, 100 parts by weight of butter, 100 parts by weight of sugar, 100 parts by weight of egg and 10 parts by weight of wort extract.
Part Shikre was prepared by first mixing butter, sugar and egg, then mixing the wakoshi extract and stirring it uniformly. Next, the mixture was stirred until stirring was difficult, and then the skin was stirred.
The dough-finished Partcycre composition was matured at 25 ° C for 30 minutes, then spread on a tart frame and baked in an oven set at 180 ° C for 13 minutes.
The baked Part Cycle composition was filled in the almond cream and baked in an oven set at 180 ° C for 25 minutes.
④ Wasson tart
100 parts by weight of fresh cream (animal) and 10 parts by weight of sugar were mixed and uniformly stirred to form bubbles. Then, 3 parts by weight of the extract of Wassong was further added, and the mixture was homogeneously stirred again.
Next, the above-mentioned cream was applied to the surface of the part shekle with a round cream, and then six stone shoe pieces were stacked on the first stage, and then three more pieces were stacked in the second stage.
(Example 2)
In Example 1, the extract of Wakoshi added to Part Shikure, Almond Cream and Won-Piller was fermented. Specifically, 2 parts by weight of yeast (Saccharomyces cerevisiae) was mixed with 100 parts by weight of the wort extract, and the mixture was fermented at 24 DEG C for 5 days to prepare a wort extract-extracting fermentation broth. Tarts were prepared in the same manner as described above except that the fermentation broth of the fresh persimmon extract was replaced with the fresh persimmon extract. The results of sensory evaluation of the prepared tarts are shown in Table 1 below.
(Example 3)
In the above Example 1, the extracts of Wakoshi and Wako-Siken added to Part Shikrei, Almond Cream, Wako Cream and Won-Piller, At this time, the added amount was 70 parts by weight based on 100 parts by weight of a mixture of a fresh water extract, a fresh water extract, a fresh water extract and a fresh water extract added to each of the part shekle, almond cream, Tarts were prepared by the same method except for that, and the results of sensory evaluation of the prepared tarts are shown in Table 1 below.
(Example 4)
Tarts were prepared in the same manner as in Example 3, except that 150 parts by weight of the herbal extract was added. The results of the sensory evaluation of the prepared tarts are shown in Table 1 below.
(Comparative Example 1)
The tarts were prepared in the same manner as in Example 1, except that the ingredients were not added during the preparation of the part shrink, the almond cream, the wax cream and the wax filler. The results of the sensory evaluation of the prepared tarts are shown in Table 1 below.
(Comparative Example 2)
Tarts were prepared in the same manner as in Example 1, except that the temperature of the feed filler was changed to 85 ° C during the production of the stone shoe. The results of sensory evaluation of the prepared tarts are shown in Table 1 below.
(Comparative Example 3)
Tarts were prepared in the same manner as in Example 1, except that the feed filler was injected at one time without dividing the feed filler into five portions. The results of the sensory evaluation of the prepared tarts are shown in Table 1 below.
[Table 1]
As shown in Table 1, the wafers made according to the Examples obtained higher scores than the comparative examples in which appearance, taste, smell, texture, and overall preference were not added. In particular, Example 2, in which the wings extract was fermented and added as a fermentation liquid, showed higher sensory test results than Example 1 in which the ordinary wings extract was added.
In addition, the highest sensory test result was obtained in Example 3 in which a part shikure, an almond cream, a wason cream, However, as in Example 4, when the addition amount is increased over a certain level, the flavor of the tart is disrupted and the sensory test result is lowered.
Also, in the case of Comparative Example 3 in which the temperature of the carrier filler was higher than that of the Example in Comparative Example 2 and the case in which the warm filler was injected in five times without dividing the warm filler into five portions during the production of the stone shoe, Showed poor sensory results in texture.
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.
Claims (8)
B) Charging almond cream inside the part shekle and firing;
C) coating the baked cream on the surface of the baked part shekle, and then sticking the baked cream to the baked cake; And
D) adhering the ornament to one or more surfaces of the part shekle, fresh cream, and stone shoe;
≪ / RTI >
The above-
a) mixing 0.1 to 5 parts by weight of agar with respect to 100 parts by weight of water and firstly heating the mixture;
b) mixing and heating the agar in step a) with 5 to 10 parts by weight of a solid of the feed and the extract of the feed;
c) 50 to 150 parts by weight of one or more selected from the group consisting of kidney beans, red beans, zucchini, peas, sweet potatoes and chestnuts, and 30 to 70 parts by weight of sugar; And
d) cooling said tertiary heated composition to 60 to 80 占 폚;
≪ RTI ID = 0.0 > 1. ≪ / RTI >
In the part shekle,
Mixing 50 to 100 parts by weight of sugar powder, 30 to 60 parts by weight of egg, and 5 to 20 parts by weight of an extract of Wako Pure Extract with 100 parts by weight of butter to prepare a mixture;
Mixing the mixture with 100 to 300 parts by weight of the powder to prepare a dough;
Aging the dough at 20 to 30 DEG C for 10 to 60 minutes; And
Calcining the aged dough at 150 to 200 DEG C for 5 to 20 minutes;
≪ RTI ID = 0.0 > 1. ≪ / RTI >
Wherein the almond cream comprises one or more selected from almond powder selected from butter, sugar, eggs and salted extract.
Wherein the cream comprises a cream, a sugar or a mixture thereof in a solid ash.
The above-mentioned solid,
Washing the feed to remove foreign matter, and then removing the stem to obtain a leaf;
Pulverizing the leaves of the feed to produce a feed and pulverized liquid; And
Separating the wort-pulverized liquid by filtration into a wort solid and a wort extract;
≪ RTI ID = 0.0 > 1. ≪ / RTI >
The above-
Mixing 0.1 to 5 parts by weight of yeast with 100 parts by weight of the above extract, and fermenting the mixture at 20 to 30 ° C for 1 to 10 days to prepare a wort extract-extracting fermentation broth;
≪ / RTI > further comprising a < RTI ID = 0.0 >< / RTI >
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| KR101881261B1 (en) * | 2017-11-20 | 2018-07-23 | 김인범 | Manufacturing method of chestnut pie |
| KR20190030002A (en) | 2017-09-13 | 2019-03-21 | 농업회사법인 베리베리코리아 주식회사 | Blueberry tart and the preparing process thereof |
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| JP5089393B2 (en) * | 2004-10-11 | 2012-12-05 | バリー カレバウト アーゲー | Use of cocoa butter in cooking |
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