KR101811569B1 - Sponge cakes decorated with macaroon cookies and method thererof - Google Patents

Abstract

The present invention relates to sponge cakes decorated with macaroon cookies and to a manufacturing method thereof, wherein the manufacturing method comprises the following steps: (a) feeding a first macaroons cookie into a bread frame; (b) filling a sponge cake dough into the bread frame, baking the sponge cake dough in an oven at the temperature of 120 to 180C for 30 to 40 minutes and naturally cooling the sponge cake dough to the temperature of 35 to 45C; (c) filling a yogurt custard cream through an upper surface of the naturally-cooled bread; and (d) placing a second macaroon cookie on which an edible adhesive is applied on a lower surface to an upper surface of the bread, thereby providing a unique appearance of sponge cake which reminds of sunrise. There is an effect of providing a unique texture and flavor by offering a delicious macaroon cookie and sour sweet yogurt custard cream together.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to macaroni bread,

The present invention relates to a maca tella bread which is provided in Castella so that the lower surface of the macaroon cookie is exposed and in which the yogurt custard cream is filled in the castella, and a method for producing the same.

Korean Registered Patent No. 1535095 (registered on Feb. 7, 2015, entitled "Castella Cream soblo triple-layered bread"), the upper layer is castella; The middle layer is custard cream; And the lower layer was made of a sobero cream. The sobo was prepared by mixing 2300 ~ 2400 parts by weight of butter in a melted and thickened state, 950 ~ 1050 parts by weight of peanut butter and 280 ~ 300 parts by weight of starch syrup to prepare a first mixture , 4000 to 4200 parts by weight of sugar was added to the primary mixture, and the secondary mixture was allowed to stand in a vertical mixer. Then, 988 to 1092 parts by weight of eggs were mixed in a secondary mixture to prepare a tertiary mixture , And 8000 to 8150 parts by weight of a strong body powder or a strong body powder is mixed in a tertiary mixture with a spatula followed by kneading by hand. The castera is composed of 4108 to 4212 parts by weight of cold eggs, 4 to 6 ° C, 1600 to 1650 parts by weight, A mixture of 1960 to 2000 parts by weight of salt, 13 to 17 parts by weight of salt, 38 to 42 parts by weight of baking powder, 125 to 135 parts by weight of starch syrup, 45 to 55 parts by weight of honey and 78 to 82 parts by weight of a food emulsifier were added to a vertical mixer, Blended The dough is swollen in a blender and the dough is raised around the whip of the blender to lower the speed to operate the dough. The dough is stabilized by adding 290 to 310 parts by weight of lukewarm milk, 770 to 830 parts by weight of cooking oil The custard cream was prepared by blending 2,0000 to 2,400 parts by weight of custard powder with 10,600 parts by weight of cold milk having a temperature of 4 to 6 DEG C in a vertical mixer at a high speed, 200 to 280 parts by weight of a yolk are added to the mixture to lower the speed to prepare a mixture. 100 to 110 parts by weight of water and 5 to 8 parts by weight of salt are mixed in the mixture and left in a refrigerator to homogenize. When the custard cream and the doughy castera are ready, put the margarine or butter on the muffin frame and put the dough into the bowl, Gives pour TB dough, sponge and dough baked soboro in the preheated oven for making bread, wherein the sides of the baked bread discloses a cream sponge soboro Third bread, characterized in that through the hole into a custard cream.

This conventional technique has a complex flavor that is soft, sweet, crispy and sour, which is composed of soft castera as the upper layer, sweet custard cream as the middle layer and crispy and sour cream as the lower layer. When the upper layer is a castella, , The texture is soft, and when the bread is mixed, the upper layer of custard cream and the middle layer of custard cream are mixed with the lower layer of sobo, and there is a distinctive and unique texture. By heating the above- But it is unclear whether the custard cream will form a middle layer, or whether it will be filled in the upper layer of castella, and there is no standard of "weight part", so that a person with ordinary skill in the field to which this invention belongs The present invention can be easily carried out by the There were not enough disadvantages described.

It is an object of the present invention, which is created to solve the above problems, to provide a macaroon cookie on at least one side of a castella filled with sweet yogurt custard cream, reminiscent of a sunrise and a macaroon cookie and a sweet and sour cream The present invention provides a method for manufacturing macaquerola bread which can provide a starch cream.

It is an object of the present invention to provide a process for the production of castera; And a first macaroon cookie received so that the lower surface is exposed to the lower surface of the castellas.

Preferably, it further comprises the injected yogurt custard cream of the castella of the present invention.

Preferably, it further comprises a second macaroons cookie provided on the upper surface of the castella of the present invention.

More preferably, it further comprises a first edible adhesive applied to the top surface of the first macaroons cookie of the present invention.

More preferably, it further comprises a second edible adhesive interposed between the upper surface of the castellas of the present invention and the lower surface of the second macaroons cookie.

More preferably, the first and second edible adhesives of the present invention are butter sand creams.

More preferably, the present invention is characterized by further comprising an edible pigment printing section formed on the upper surface of the second macaroons cookie of the present invention.

More preferably, it further comprises an indexing portion formed on the upper surface of the second macaroons cookie of the present invention.

Still another object of the present invention is (a) a method of making a macaroon cookie, (b) filling the bastille with a Castella dough, baking it in an oven at 120 to 180 ° C for 30 to 40 minutes, and then naturally cooling it to 35 to 45 ° C; (c) filling the yogurt custard cream with the top side of the naturally-cooled bread; and (d) placing a second macaroon cookie on the lower surface of the bread, wherein the second edible adhesive is applied to the lower surface of the bread.

Preferably, the Castella dough of the present invention comprises the steps of: (1) filling a food container with 1 to 5 parts by weight of a juice with respect to 100 parts by weight of an egg, followed by stirring to make a primary mixture; (2) adding 40 to 60 parts by weight of sugar, 0.1 to 1 part by weight of salt, 1 to 7 parts by weight of starch syrup, 1 to 4 parts by weight of honey and 2 to 5 parts by weight of an emulsifier to the above- Whipping until the mixture is raised to a height of 70 to 80% to make a secondary mixture; (3) adding 40 to 70 parts by weight of wheat flour and 1 to 2 parts by weight of baking powder to the second mixture and stirring for 10 to 60 seconds to prepare a third mixture; (4) adding 5 to 15 parts by weight of milk, 15 to 30 parts by weight of cooking oil and 3 to 7 parts by weight of melted butter to the tertiary mixture, and stirring the mixture to make a dough having a specific gravity of 0.45 to 0.55.

Preferably, the yogurt custard cream of the present invention is prepared by mixing 25 to 40 parts by weight of curd powder and 10 to 15 parts by weight of yogurt powder with respect to 100 parts by weight of refrigerated milk at 4 to 6 캜 for 1 to 4 minutes Stirring the mixture, filling the container in a sealed container, homogenizing the mixture at 4 to 6 DEG C for 50 to 100 minutes, and then stirring the mixture for 2 to 3 minutes.

Preferably, the step (e) further comprises the step of forming an index portion on the upper surface of the second macaroons cookie of the present invention by using a food color pigment printing portion or a food pharynge using edible pigment.

Preferably, on the upper surface of the second macaroon cookie of step (d) of the present invention, an edible pigment printing portion is formed using a food pigment or an index portion is formed using a food indigo.

Preferably, the first macaroons cookie of step (a) of the present invention is characterized in that a first edible adhesive is applied to the upper surface.

The present invention has the following effects.

First, the present invention provides a unique appearance of Castella that reminds of sunrise.

Second, the present invention improves unique texture and flavor by providing macaroon cookies that are spicy on at least one side of Castella.

Third, the present invention provides an effect of improving the flavor by providing a soft starch macaroon cookie and a sour sweet yogurt custard cream together.

Fourthly, the present invention provides a macaroon cookie as a cover which forms an opening on the upper surface of the castella to fill the yogurt custard cream and to close the opening, thereby providing a unique appearance, texture and flavor.

Fifth, the present invention provides a second macaroon cookie covered with yogurt custard cream by forming an opening on the upper surface of Castella and coated with a creamy butter sand cream made of conger eel on the lower surface, thereby providing a unique appearance, texture and flavor to provide.

Sixth, the present invention is characterized in that a character or a letter characterizing the sun on the upper surface of the second macaroon cookie can be produced in a beautiful shape and unique bread by using a food-exclusive printer or a food utensil.

Seventh, according to the present invention, when a second macaroon cookie is not provided, a character or a letter representing the person on the upper side of Castella can be produced by using a food-exclusive printer or a food dispenser to produce a unique shape and unique bread have.

1 is a perspective view showing a makatella bread according to an embodiment of the present invention.
2 is a cross-sectional view of Fig.
3 is a perspective view showing a makatella bread according to another embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

1 and 2, a makatella bread 100 according to the present invention includes a castellar 10, a first macaroons cookie 20, a second macaroons cookie 30, a yogurt custard cream 40, The first food adhesive 70, the second food adhesive 50 and the edible pigment printing unit 60. [

Castella (10) is a kind of soft-baked bread baked in the oven by putting sugar, eggs, and rinse in flour. The Castella 10 of the present embodiment is made of the recipe dough described below.

The first macaroons cookies 20 are received so that the lower surface is exposed to the lower surface of the castellas 10. Here, the lower surface of the first macaroons cookie 20 exposed to the lower surface of the castellas 10 is for expressing the sunrise.

1 and 2, the lower surface of the first macaroons cookie 20 exposed to the lower surface of the castellas 10 may be at least one of which is crushed into any shape.

The first macaroon cookie 20 is a high-grade cookie made of almonds, coconut, flour, egg whites and sugar.

The first adhesive 70 is formed on the upper surface of the first macaroons cookie 20. Here, the first edible adhesive 70 may be variously modified, but butter-sand cream is most preferable.

The first edible adhesive 70 of the present embodiment cuts moisture flowing into the upper surface of the first macaroon cookie 20 from the Castella dough having a lot of moisture during the production of the bread to maintain the original texture of the first macaroon cookie 20 Provided.

The yoghurt custard cream 40 is injected through one side of the castellas 10 and is filled in the castellas 10. The yogurt custard cream 40 of the present embodiment is injected through the upper surface of the castella 10 but may also be injected through the side surface.

Here, yogurt custard cream (40) is made by the recipe described below as a sour cream.

The second macaroons cookies 30 are provided on the upper surface of the castellas 10.

Here, the second macaroons cookie 30 functions to block the injection port if the yogurt custard cream 40 is injected through the upper surface of the castella 10.

The second macaroons cookies 30 are the same as the first macaroons cookies 20.

The edible pigment printing unit 60 is formed in an arbitrary shape or letter on the upper surface of the second macaroons cookie 30. Here, the edible pigment printing section 60 is printed using an edible printer.

The second edible adhesive (50) is interposed on the upper surface of the castellas (10) and the lower surface of the second macaroons cookies (30). Here, the second edible adhesive 50 may be variously modified, but butter-sand cream is most preferred.

Here, when the second macaroons cookies 30 are not provided, characters and letters that personify the sun on the upper surface of the castellas 10 can be used for a food-only printer or a food utensil to produce beautiful shapes and unique breads It will be understood in advance that the present invention can be modified in various ways.

The present embodiment also includes a first macaroons cookie 20, a first edible adhesive 70 applied to the upper surface of the first macaroons cookie 20, a yogurt custard cream 40 filled in the castella 10, A second macaroon cookie 30 placed on the upper surface of the castellas 10 and a second edible adhesive 50 interposed between the upper surface of the castellas 10 and the second macaroons cookies 30, So that the macaroon cookies 20 and 30 can be suitably sourced and cooked with a good texture of the cookies and the first and second edible adhesives 70 and 50 with a high degree of flavor and a soft and moist texture of the castellas 10 and a yogurt custard cream 40) is added to the sweetness and flavor of the product.

Referring to FIG. 3, the macaquerola bread 101 according to another embodiment of the present invention includes an index portion 61 (FIG. 3) having an arbitrary shape or letters formed on the upper surface of the second macaroons cookie 30, 1 and 2, the detailed description or illustration thereof will be omitted, and the same components are not separately numbered.

Makatela  Bread making

(a) Put a first macaroon cookie on the bread tray.

Here, it is preferable to use a mold release agent, a Teflon sheet, or an acidic material on the top surface of the bread frame to easily separate the makatella bread to be produced later from the bread frame.

And the first adhesive may be applied to the upper surface of the first macaroons cookie.

(b) Fill the pan with castella dough, and then cook in an oven at 120 to 180 ° C for 30 to 40 minutes, and then naturally cool to 35 to 45 ° C.

Here, the Castella dough is filled up to 65-75% of the breadtop height.

When using a release agent, Teflon sheet, or an oilseed rape, the bread baked in the oven is quickly removed from the breadtop, and the release agent, Teflon sheet,

(c) Charge the yogurt custard cream through the top side of the naturally cooled bread.

Here, the yogurt custard cream is filled in an amount of 5 to 20 parts by weight based on 100 parts by weight of the bread.

(d) placing a second macaroon cookie applied on the lower surface of the edible adhesive onto the top surface of the bread to complete the maca tella bread.

Then, the upper surface of the second macaroon cookie can be printed with a food printer or manually by edible pigment to form an edible pigment printing portion, or the index portion can be developed using a food indigo.

The edible pigment printing unit or index unit may be further processed after step (d) or may be formed on the upper surface of the second macaroon cookie in advance.

yogurt Custard  Make cream

25 to 40 parts by weight of custard powder and 10 to 15 parts by weight of yogurt powder are mixed with 100 parts by weight of refrigerated milk at 4 to 6 캜 for 4 to 5 minutes and then stirred in a sealed container at 4 to 6 캜 For 50 to 100 minutes, followed by secondary stirring for 2 to 3 minutes.

Here, yogurt powder is provided to reduce the sensation of the sensuous custard cream. It should be noted that the flavor of the custard cream may be reduced if the recipe range is exceeded.

Castella dough making

(1) 1 to 5 parts by weight of juice is filled in a food container with respect to 100 parts by weight of egg, followed by stirring to make a primary mixture. Here, the juice serves as a natural sweetener to Castella and is provided to soften the Castella.

(2) 40 to 60 parts by weight of sugar, 0.1 to 1 part by weight of salt, 1 to 7 parts by weight of starch syrup, 1 to 4 parts by weight of honey and 2 to 5 parts by weight of an emulsifier are added to the first mixture, To a height of ~ 80% to make a second mixture.
Here, the emulsifier is at least one of a glycerin fatty acid ester, a sucrose fatty acid ester, a consumptive fatty acid ester, a propylene glycol fatty acid ester, a soybean phospholipid or a calcium stearyl lactate.

(3) 40 to 70 parts by weight of wheat flour and 1 to 2 parts by weight of baking powder are added to the second mixture, followed by stirring for 10 to 60 seconds to prepare a third mixture.

(4) 5 to 15 parts by weight of milk, 15 to 30 parts by weight of cooking oil and 3 to 7 parts by weight of melted butter are added to the tertiary mixture, followed by stirring to prepare a dough having a specific gravity of 0.45 to 0.55. Here, the specific gravity is measured by using a specific gravity cup. If the specific gravity is more than 0.55, the castella is wholly brittle and hard, and the texture is not good. When the specific gravity is less than 0.45, the taste is not good.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

10: Castella 20, 30: macaroon cookies
40: Yogurt Custard Cream
50, 70: Edible adhesive
60: Edible pigment printing section
100: Makatella bread

Claims (14)

Castella and;
And a first macaroon cookie accommodated such that a lower surface thereof is exposed to the lower surface of the castella,
Further comprising an injected yogurt custard cream of Castella,
Further comprising a second macaroon cookie provided on an upper surface of the castella,
Further comprising a first edible adhesive applied to a top surface of the first macaroons cookie,
Further comprising a second edible adhesive interposed between a top surface of the castella and a bottom surface of the second macaroons cookie,
Wherein the first and second edible adhesives are butter-sand creams,
Further comprising an edible pigment printing section or indexing section formed on the upper surface of the second macaroons cookie.
delete delete delete delete delete delete delete (a) feeding a first macaroons cookie into a bread crumbs;
(b) filling the bastille with a Castella dough, baking it in an oven at 120 to 180 ° C for 30 to 40 minutes, and then naturally cooling it to 35 to 45 ° C;
(c) filling the yogurt custard cream with the top side of the naturally-cooled bread;
(d) placing a second macaroon cookie applied on the lower surface of the edible adhesive onto the top surface of the bread,
The Castella dough,
(1) filling a food container with 1 to 5 parts by weight of a juice with respect to 100 parts by weight of an egg, followed by stirring to make a primary mixture;
(2) adding 40 to 60 parts by weight of sugar, 0.1 to 1 part by weight of salt, 1 to 7 parts by weight of starch syrup, 1 to 4 parts by weight of honey and 2 to 5 parts by weight of an emulsifier to the above- Whipping until the mixture is raised to a height of 70 to 80% to make a secondary mixture;
(3) adding 40 to 70 parts by weight of wheat flour and 1 to 2 parts by weight of baking powder to the second mixture and stirring for 10 to 60 seconds to prepare a third mixture;
(4) 5 to 15 parts by weight of milk, 15 to 30 parts by weight of cooking oil and 3 to 7 parts by weight of melted butter are added to the tertiary mixture, followed by stirring to prepare a dough having a specific gravity of 0.45 to 0.55,
The yogurt custard cream,
25 to 40 parts by weight of custard powder and 10 to 15 parts by weight of yogurt powder are mixed with 100 parts by weight of refrigerated milk at 4 to 6 캜 for 4 to 5 minutes and then stirred in a sealed container at 4 to 6 캜 For 50 to 100 minutes, followed by secondary stirring for 2 to 3 minutes,
(E) forming an index portion on the upper surface of the second macaroon cookie using a food pigment using a food pigment printing portion or a food pharynx,
Wherein the second macaroon cookie of the step (d) is provided with an edible pigment printing portion on the upper surface thereof or an index portion formed by using the food indigo,
Wherein the first macaroon cookie of step (a) is applied on the top surface with a first edible adhesive. delete delete delete delete delete

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