KR101785402B1

KR101785402B1 - Method for manufacturing macaroon including low sugar

Info

Publication number: KR101785402B1
Application number: KR1020150068901A
Authority: KR
Inventors: 정현이
Original assignee: 주식회사 가미엔; 정현이
Priority date: 2015-05-18
Filing date: 2015-05-18
Publication date: 2017-10-13
Also published as: KR20160135509A

Abstract

The present invention relates to a method for producing a macaroon having a low sugar content, comprising the steps of: whipping 80 to 85 parts by weight of white egg whites; mixing 60 to 65 parts by weight of sugar with the whipped egg white to obtain a meringue; Preparing a dough paste by mixing 100 parts by weight of the almond powder and 135-140 parts by weight per minute; forming the dough paste into a predetermined shape, drying it at room temperature, baking it in an oven preheated to a predetermined temperature for a predetermined time, Preparing a macaroon cocoque; cutting the sugar substitute into a predetermined size and drying; and pulverizing the dried sugar substitute to prepare a sugar substitute powder; mixing 65 to 70 parts by weight of egg yolk and 110 to 115 parts by weight And 75 parts by weight of sucrose were mixed, and the mixture was whipped in a hot water ball, mixed with sugar and purified water, and then boiled and mixed with syrup Preparing a sanding cream by mixing 30 to 40 parts by weight of the sugar substitute powder with the sanding cream, preparing a mortar sanding cream by mixing the sanding cream with the 30 to 40 parts by weight of the sugar substitute powder, After applying a certain amount of sugar, the other side of the macaroon is covered with cocoa to complete the macaroon. By using the material which can suppress the amount of sugar contained in the production of macaroon, It is possible to produce a macaroon which is sweet and soft but healthy.

Description

METHOD FOR MANUFACTURING MACARON INCLUDING LOW SUGAR BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

The present invention relates to a macaroon manufacturing method and a macaroon, and more particularly, to a macaroon manufacturing method which can maintain a sweet taste while reducing the amount of sugar used for macaroon production, and a macaroon macaroon .

In general, macaroon is one of the representative meringue (bubble) cookies together with takuazu. It is smooth and soft inside and crispy outside.

Macaron refers to small pastry made of egg whites, almonds and sugar. It is made with meringue as a material, so it is very soft compared to normal confectionary. It can be eaten freely by all ages, It is one of the popular and popular dessert confectionery that is selling a lot.

Macaron is simple in materials but difficult to make because of the difficulty of cooking. Almonds, and whites before the spread of sugar in the country of the Mediterranean, which is the main destination of almonds. However, there have been proposed various methods of using various materials to produce various colors and flavors. For example, nuts , Hazelnut, coconut, etc.) by adding sugar, whites, sometimes cocoa, chocolate, etc., and to add flavor, vanilla, cinnamon powder, nutmeg and lemon peel are added.

As described above, since the macaroon is manufactured using the meringue as a material, it is very soft compared to the ordinary confectionery, and the taste is sweet, but there is a problem that a lot of sugar is used to give a sweet taste. For example, macaroon uses a large amount of sugar to sweeten the macaroon, such as using up to three times the amount of sugar used.

Korean Patent Laid-Open No. 10-2014-0138014 (Method for manufacturing dark chocolate macaroons and macaroons using the same)

It is an object of the present invention to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a macaroon which is capable of suppressing the amount of sugar contained in the production of macaroon, Which is sweet, soft and healthy, and to provide a macerated minerals produced by the method.

In order to accomplish the above object, the present invention provides a method for producing macaroon having a low sugar content, comprising the steps of: whipping 80 to 85 parts by weight of white egg whites; mixing 60 to 65 parts by weight of sugar with the whipped milk whites; Mixing the meringue with 100 parts by weight of almond powder and 135 to 140 parts by weight per minute to prepare a dough paste; forming the dough paste into a predetermined shape, drying it at room temperature, Preparing a pair of macaroon cocoons by grinding for a predetermined time; cutting the sugar substitute to a predetermined size and drying it, and then pulverizing the dried sugar substitute to prepare a sugar substitute powder; mixing 65 to 70 parts by weight of an egg yolk And 110 to 115 parts by weight of egg white were mixed with 75 parts by weight of sugar, and the mixture was whipped in a hot water ball, mixed with sugar and purified water, Preparing a sanding cream by mixing 30 to 40 parts by weight of the sugar substitute powder in the sanding cream; mixing the mortar sanding cream with the pair of macaroon cocoons And then covering the macaroon cork of the other side with a predetermined amount to complete the macaroons.

The sanding cream is further characterized by mixing 3 to 5 parts by weight of the salt of the sun-salt.

Here, preparing the sugar substitute powder is characterized in that the sugar substitute is dried at 45 to 60 ° C for 36 hours.

Here, the sugar substitute may be at least one selected from the group consisting of onion, persimmon, mandarin orange, pear, fig, plum, carrot.

Here, the preparation of the macaroon cocoa may be performed by drying at room temperature for 40 minutes to 90 minutes and then baking in an oven preheated at 130 to 150 ° C for 10 minutes to 15 minutes.

The preparation of the meringue is characterized in that the egg whites are whipped at a viscosity of 30% and then the sugar is divided into a plurality of times to prepare a meringue having a viscosity of 85 to 90%.

On the other hand, the macaroon according to the present invention is characterized in that it is produced by any one of the above-mentioned methods.

According to the method for producing macaroon having a low molecular weight of the present invention having the above-mentioned structure, the macaroon-specific sweet taste can be obtained by using a material capable of reducing the amount of sugar contained in the production of macaroon, It is possible to produce a macaroon which is sweet and soft but healthy.

In addition, conventional macaroon can be used as a diet food for consumers who are reluctant to use a large amount of sugar or are on a diet.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart for explaining a method for producing a macaroon having a low molecular weight according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, with reference to the accompanying drawings, a method for producing a macaroon having a low mortality according to the present invention and a macroreticular macaroon according to the present invention will be described in detail as examples.

In the method for producing macaron with low sugar content according to the present invention, a meringue is first prepared using egg white (S1-1). Here, the meringue is prepared by whipping 80 to 85 parts by weight of egg whites relative to 100 parts by weight of almond powder to be described later, and then mixing 60 to 65 parts by weight of sugar with the whipped mallow white sugar in plural times.

At this time, it is preferable that the meringue is prepared by whipping the egg whites to a viscosity of 30% and then mixing the sugar three times to prepare a meringue having a viscosity of 85 to 90%.

Then, the meringue is mixed with almond powder and minute sugar to prepare a macaroon cocoa paste paste (S1-2).

Here, the kneading paste of the macaroon cocoque is prepared by mixing 100 parts by weight of almond powder and 135 to 140 parts by weight of powdered sugar in the meringue. The above-mentioned almond powder and the above-mentioned powder are mixed in one place and mixed, and then a plurality of almond powders and fine powders are separated by a fine sieve.

Then, the dough paste is dried and baked to prepare macaroon cocoons (S1-3).

Here, "Cock" means in French, "shell, envelope, outer membrane", which forms the body of the macaroon, and the side surface is formed with concave and convex parts called pied or frill, The dough is formed while being swollen. In general, a pair of cocoons is used in macaroons, and the pair of cocoons are arranged to face each other. Then, a facing material such as butter cream or ganache is applied to the facing surface, and then the pair of cocoons are placed facing each other.

The dough paste is formed into a circular shape having a constant diameter by squeezing into a predetermined shape, for example, a circular shape using a syringe bag and drying at room temperature. Then prepare a pair of macaroon cocoons in the preheated oven for a period of time beforehand. At this time, the step of preparing the Macaroon cocoa is performed by placing a circular pod on a bottom plate, placing a circular pod on a bottom plate, forming a circle with a circle having a diameter of, for example, 3 cm at regular intervals, And dried at room temperature for 40 to 90 minutes. Then, the macaroon cocoa is prepared by baking in an oven preheated at 130 to 150 ° C for 10 minutes to 15 minutes.

Meanwhile, the method for producing a macaroon having a low sugar content according to the present invention is characterized in that a sugar substitute is used at the time of manufacturing a sanding rim used as a filling material filled in the macaroon cocoons to maximally suppress the amount of sugar used in the production of macaroon Sugar can be substituted for sugar.

To this end, the method for preparing macaron in a mortar according to the present invention uses a sugar substitute to prepare a mortar cream for mortar. In order to prepare the mortar cream, the sugar substitute powder is first prepared (S2-1).

Here, the sugar substitute is cut to a predetermined size and dried, followed by pulverizing the dried sugar substitute to prepare a sugar substitute powder.

The sugar substitute is a material which is mixed with a sanding cream to be described later and can exhibit a sweet taste together with the sanding cream. In the present invention, the sugar substitute is an onion, , Tangerine, pear, fig, plum, carrot, and the like.

Taking the case where the sugar substitute is an onion as an example, onion dissolves unnecessary fat and cholesterol in the blood, and is effective in preventing arteriosclerosis and hyperlipidemia. It prevents the formation of thrombus blocking the blood vessel, , Acts to dilute blood. In addition, the onion has a low fat content, and many vegetables are good for diet, and it has a high content of calcium and iron, so it plays a role in enhancing the effect of the tonic.

The onion with this effect is first peeled off and cut into 1cm thick as it is in a circular shape. The sun onion is put into a food drier and dried at 45 to 60 ° C for 36 hours. Then, the dried onion is put into a cutter and finely ground into powder.

On the other hand, a sanding cream to be filled between the macaroons is manufactured (S2-2).

The sanding cream was prepared by mixing 65 to 70 parts by weight of egg yolk, 110 to 115 parts by weight of egg yolk with 75 parts by weight of sugar, whipping on a hot water ball, mixing syrup with purified water, .

At this time, it is preferable to further add 3 to 5 parts by weight of the sun-salt powder to the sanding cream. Unlike tablet salt, sun salt is rich in minerals, and magnesium or calcium contained in sun salt plays a role of discharging sodium chloride out of the body. Due to the addition of the salt, it is possible to catch the taste of macaroon, It is possible to provide advantageous macaroons.

Then, the sugar substitute material is mixed with the sanding cream to prepare a mortar sanding cream (S2-3). At this time, it is preferable to mix 30 to 40 parts by weight of the sugar substitute powder.

Then, a certain amount of the mortar sanding cream is applied to one side of the pair of macaroons, and then the macaroons are covered with the other side of the macaroons to complete the macaroons (S3).

Hereinafter, a method for producing macaroon having a low molecular weight according to the present invention will be described in more detail with reference to specific examples using onion as a substitute for sugar.

1. Manufacture of Macaroon Cocoa

Weigh 65 g of almond powder, 90 g per minute, 55 g of egg whites and 40 g of sugar. Mix almond powder and powdered sugar in one place, sieve twice, whisk egg whites to 30%, and add sugar to 3 times to complete 90% meringue .

Mix the finished meringue with almond powder and granules and sieve the mixture and knead.

Then, a piece of silicone paper is laid on a steel plate for business use, a 1 cm circular pod is placed in a syringe bag, and a circle having a diameter of 3 cm is woven at regular intervals on an iron plate, followed by drying at room temperature for 40 minutes to 1 hour and 30 minutes.

The dried macaroon dough is then baked for 12 minutes in a preheated oven at 150 degrees.

2. Manufacture of onion sanding cream

Peel off the onion skin, cut into 1cm thick as it is round. Then, the sun onion is put in the food drier, dried at 55 degrees Celsius for 36 hours, and the dried onion is put into a cutter to finely grind powder.

Weigh 44g of egg yolk, 74g of egg, 100g of sugar, 36g of purified water, 200g of butter, 2g of sodium salt, put half of sugar in egg yolk and put on half of the hot water ball and add half of sugar to purified water. To the whipped egg yolk and pour slowly to add a soft, rich cream.

Mix the egg cream with the sun-dried salt and mix with butter at room temperature to prepare a sanding cream.

20 g of the finished onion powder is mixed with the above sanding cream to prepare an onion sanding cream.

3. Manufacture of onion macaron

The onion sanding cream finished in the macaroon process is put into a bag of a certain amount of milk, and an appropriate amount of the finished swarf is put on the other side of the bag, and then the other side is covered with the onion macaroon. This results in an excellent onion macaroon for excellent and smooth texture, elimination of cholesterol, improvement of blood circulation, prevention of obesity, prevention of hypertension, and detoxification of soy sauce.

By the above-described constitution, by using a material capable of giving a sweet taste in place of sugar while suppressing the amount of sugar contained in the production of macaroon to the utmost, it is possible to maintain the sweet taste unique to macaroon, Can be produced.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. It will be apparent to those of ordinary skill in the art.

Claims

80 to 85 parts by weight of egg whites are whipped, and 60 to 65 parts by weight of sugar is added to the whipped milk whites in plural times to prepare meringue,
Mixing the meringue with 100 parts by weight of almond powder and 135 to 140 parts by weight per minute to prepare a dough paste;
Preparing a dough paste having a predetermined shape, drying the dough paste at a room temperature, and baking it in an oven preheated at a predetermined temperature for a predetermined time to prepare a pair of macaroons cocoons;
A sugar substitute composed of at least one selected from the group consisting of onion, persimmon, mandarin orange, pear, fig, plum and carrot was cut to a predetermined size and dried at 45 to 60 ° C for 36 hours. The dried sugar substitute was pulverized, Preparing a replacement powder,
65 to 70 parts by weight of egg yolk and 110 to 115 parts by weight of egg whites were mixed with 75 parts by weight of sugar, whipped on a hot water ball, mixed with sugar and purified water, and boiled to prepare a sanding cream, Mixing 3 to 5 parts by weight of the salt of the salt of the sun-salt;
Mixing the sanding cream with the sugar substitute powder in an amount of 30 to 40 parts by weight to prepare a mortar sanding cream,
Applying a certain amount of the mortar cream to the one side of the pair of macaroons, and then covering the macaroon cocoons on the other side to complete the macaroons.

delete

The method according to claim 1,
Wherein the step of preparing macaroon cocoa is performed by drying at room temperature for 40 to 90 minutes and then baking in an oven preheated at 130 to 150 ° C for 10 minutes to 15 minutes.

The method according to claim 1,
The preparation of the meringue comprises: whipping the egg whites to a viscosity of 30%; and then mixing the sugar in plural times to prepare a meringue having a viscosity of 85 to 90%.

8. A macerated short-length macaroon, which is produced by the method of any one of claims 1, 5 and 6.