KR101922671B1 - Baking mini ball type snack and method for manufacturing this same - Google Patents
Baking mini ball type snack and method for manufacturing this same Download PDFInfo
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- KR101922671B1 KR101922671B1 KR1020160178474A KR20160178474A KR101922671B1 KR 101922671 B1 KR101922671 B1 KR 101922671B1 KR 1020160178474 A KR1020160178474 A KR 1020160178474A KR 20160178474 A KR20160178474 A KR 20160178474A KR 101922671 B1 KR101922671 B1 KR 101922671B1
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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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
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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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
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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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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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
- A21D13/31—Filled, to be filled or stuffed products filled 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
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
본 발명은 구운 미니 볼 및 이의 제조 방법에 관한 것으로, 배터와 크림의 재료적 조화를 통해 식감이 우수하면서도 영양분을 제공하고 작은 크기에 의해 성인은 물론 어린이와 유아도 편하게 섭취하는 것을 목적으로 한다.
본 발명에 의한 구운 미니 볼은, 중력분 100중량부에 대하여, 계란 55~65중량부, 설탕 36~45중량부, 가공전지분 2~5중량부, 정제염 0.5~1.5중량부, 바닐라향 0.02~0.05중량부, 솔비톨 18~25중량부, 옥수수 전분 80~95중량부, 유화제 0.5~1.0중량부, 마가린 15~10중량부, 생찹쌀가루 42~48중량부, 타피오카전분 42~48중량부, 청주 0.3~0.6중량부, 귀리가루 4~6중량부로 이루어진 배터와; 정제수 100중량부에 대하여 함수결정 포도당 20~25중량부, 백설탕 20~25중량부, 마가린 10~14중량부, 타피오카 전분 6~9중량부, 계란 58~70중량부, 우유 13~19중량부, 실한천 0.6~0,9중량부, 정제염 0.6~0.9중량부, 잔탄검 0.6~0.9중량부로 이루어진 크림으로 이루어진다.
본 발명에 의한 구운 미니볼의 제조 방법은, 정제수에 중력분 100중량부에 대하여, 계란 55~65중량부, 설탕 36~45중량부, 가공전지분 2~5중량부, 정제염 0.5~1.5중량부, 바닐라향 0.02~0.05중량부, 솔비톨 18~25중량부, 옥수수 전분 80~95중량부, 유화제 0.5~1.0중량부, 마가린 15~10중량부, 생찹쌀가루 42~48중량부, 타피오카전분 42~48중량부, 청주 0.3~0.6중량부, 귀리가루 4~6중량부를 혼합하여 배터를 제조하는 제1단계와; 정제수 100중량부에 대하여 함수결정 포도당 20~25중량부, 백설탕 20~25중량부, 마가린 10~14중량부, 타피오카 전분 6~9중량부, 계란 58~70중량부, 우유 13~19중량부, 실한천 0.6~0,9중량부, 정제염 0.6~0.9중량부, 잔탄검 0.6~0.9중량부를 혼합하여 크림을 제조하는 제2단계와; 상기 제1단계에서 제조된 배터를 미니볼 성형틀에 넣는 제3단계와; 상기 제3단계를 통해 미니볼 성형틀에 채워진 배터 가운데에 크림을 충진하는 제4단계와; 상기 제4단계 이후 미니볼 성형틀을 가열하는 제5단계를 포함한다.The present invention relates to a baked mini-ball and a method of manufacturing the same, and aims to provide nutrients with excellent texture and texture through the harmonious combination of batter and cream, and to comfortably infuse children and infants as well as adults with a small size.
The baked mini ball according to the present invention is characterized in that it comprises 55 to 65 parts by weight of egg, 36 to 45 parts by weight of sugar, 2 to 5 parts by weight of processed cell, 0.5 to 1.5 parts by weight of purified salt, 0.05 to 5 parts by weight of sorbitol, 80 to 95 parts by weight of corn starch, 0.5 to 1.0 part by weight of emulsifier, 15 to 10 parts by weight of margarine, 42 to 48 parts by weight of raw glutinous rice powder, 42 to 48 parts by weight of tapioca starch, 0.3 to 0.6 parts by weight of sake, and 4 to 6 parts by weight of oat flour; 20 to 25 parts by weight of hydrous crystalline sugar, 20 to 25 parts by weight of white sugar, 10 to 14 parts by weight of margarine, 6 to 9 parts by weight of tapioca starch, 58 to 70 parts by weight of egg, 13 to 19 parts by weight of milk, 0.6 to 0.9 parts by weight of agar, 0.6 to 0.9 parts by weight of purified salt, and 0.6 to 0.9 part by weight of xanthan gum.
The method of manufacturing a baked mini ball according to the present invention is characterized in that 55 to 65 parts by weight of eggs, 36 to 45 parts by weight of sugar, 2 to 5 parts by weight of processed cells, 0.5 to 1.5 parts by weight of purified water, 0.02 to 0.05 part by weight of vanilla, 18 to 25 parts by weight of sorbitol, 80 to 95 parts by weight of corn starch, 0.5 to 1.0 part by weight of emulsifier, 15 to 10 parts by weight of margarine, 42 to 48 parts by weight of raw glutinous rice powder, To 48 parts by weight, from 0.3 to 0.6 parts by weight of sake, and from 4 to 6 parts by weight of oat flour to prepare a batter; 20 to 25 parts by weight of hydrous crystalline sugar, 20 to 25 parts by weight of white sugar, 10 to 14 parts by weight of margarine, 6 to 9 parts by weight of tapioca starch, 58 to 70 parts by weight of egg, 13 to 19 parts by weight of milk, 0.6 to 0.9 part by weight of agar, 0.6 to 0.9 part by weight of purified salt and 0.6 to 0.9 part by weight of xanthan gum to prepare a cream; A third step of inserting the batter manufactured in the first step into a mini ball forming mold; A fourth step of filling the cream filled in the mini-ball forming mold through the third step; And a fifth step of heating the mini ball forming mold after the fourth step.
Description
본 발명은 미니볼에 관한 것으로, 더욱 상세하게는 배터와 크림의 재료적 조화를 통해 식감이 우수하면서도 영양분을 제공하고 작은 크기에 의해 성인은 물론 어린이와 유아도 편하게 섭취할 수 있는 구운 미니볼 및 이 제조 방법에 관한 것이다.
The present invention relates to a mini-ball, and more particularly, to a mini-ball, which can be easily consumed by adults and children as well as children by providing a nutrient and a small size, And a manufacturing method thereof.
최근에는 건강 및 환경에 대한 인식 제고로 인해 안전한 먹거리에 대한 수요가 커지고 있으며, 이를 통해 믿을 수 있는 유통채널 및 브랜드를 선호하며, 같은 냉동식품이라도 검증된 식품을 구매하는 소비 성향이 증가하고 있다.In recent years, there has been a growing demand for safe food due to the awareness of health and environment, which favor reliable distribution channels and brands, and the consumption tendency to purchase verified foods such as frozen foods is increasing.
식품의 맛과 영양에 대한 기술 개발을 넘어, 현재 환경 상황과 소비 트렌드에 맞는 친환경 식품 개발이 발달하고 있으며, 친환경 식재료 사용과 친환경 공정을 기본으로 하고, 최근에는 이에 기능성을 첨가하여 소비자의 건강을 증진시킬 수 있는 기능성 개발도 가속화 되고 있다.Beyond the development of technology for the taste and nutrition of food, development of eco-friendly food that meets current environmental conditions and consumption trends is developing. Based on the use of eco-friendly ingredients and eco-friendly process, The development of functionalities that can be promoted is also accelerating.
또한 나트륨 과다섭취에 대한 대응하여 식품의 짠 맛은 유지하면서 소금 사용량은 20% 감소시키는 나트륨 저감화 기술 등 고부가가치 식품 기술이 개발 되고 있다.In addition, in response to excessive sodium intake, high value-added food technology such as sodium reduction technology, which reduces salt consumption by 20% while maintaining the salty taste of food, is being developed.
간편식의 소비는 지속 증가하고 있으며,'싱글'가정의 증가와 가공식품인'간편식'시장이 크게 증가한 것으로 집계되었으며, 특히 냉동 냉장 식품이 소가족 구조에서 약 20% 증가세를 보이는 것으로 확인되었다.Consumption of simple foods has been on the rise, with the increase in 'single' households and the 'simple food' market, which is a processed food, and especially frozen and chilled foods have increased by about 20% in the small family structure.
특히, 근래 들어 성장기 어린이들의 운동부족과 식습관으로 인한 비만이 심각해지고 있으며, 그리고 스마트폰, 컴퓨터, 텔레비전 등과 접하는 시간이 많아지면서 급속한 시력 저하가 문제화됨에 따라 이에 맞는 식품의 개발이 요구되고 있다.Especially, recently, obesity due to lack of exercise and eating habits of children in growing age is becoming serious, and as the time to contact with smartphone, computer, and television increases, rapid deterioration of vision becomes a problem.
특허문헌(등록특허 제10-1245302호)은 쌀가루 200중량부, 버터 20-150중량부, 달걀 70-200중량부, 당류 20-120 중량부, 베이킹 파우더 0.1-5중량부 및 곡물발효주 5-50중량부를 포함하는 글루텐 무첨가 쌀구움과자 제조용 조성물로서, 밀가루구움과자에 비하여 관능효과가 우수할 뿐 아니라, 설탕 등 당료물질과 지방의 첨가량을 줄일 수가 있으므로 식품영양학적인 면에서도 웰빙건강대용 다이어트 케이크로 효과를 발휘한다 하지만 부드러움과 고소함 등의 맛이 약할 뿐아니라 단조로운 식감에 의해 선호도가 떨어진다.
Patent Document No. 10-1245302 discloses that 200 parts by weight of rice flour, 20-150 parts by weight of butter, 70-200 parts by weight of eggs, 20-120 parts by weight of saccharides, 0.1-5 parts by weight of baking powder, The present invention relates to a composition for preparing gluten-free rice gum cookies, which comprises 50 parts by weight of a glutinous rice gum, which is excellent in sensory effect as compared with wheat gum baked confectionery, and can reduce the amount of sugar and other sugar materials and fat, But it is not only soft and tasty but also has a poor taste due to its monotonous texture.
본 발명은 전술한 바와 같은 문제점을 해결하기 위한 것으로, 배터와 크림의 재료적 조화를 통해 식감이 우수하면서도 영양분을 제공하고 작은 크기에 의해 성인은 물론 어린이와 유아도 편하게 섭취할 수 있는 구운 미니볼 및 이 제조 방법을 제공하려는데 그 목적이 있다.
The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a baked mini-ball which can provide nutrients with excellent texture and good texture by mixing ingredients of batter and cream, And a manufacturing method thereof.
본 발명에 의한 구운 미니볼은, 중력분 100중량부에 대하여, 계란 55~65중량부, 설탕 36~45중량부, 가공전지분 2~5중량부, 정제염 0.5~1.5중량부, 바닐라향 0.02~0.05중량부, 솔비톨 18~25중량부, 옥수수 전분 80~95중량부, 유화제 0.5~1.0중량부, 마가린 15~10중량부, 생찹쌀가루 42~48중량부, 타피오카전분 42~48중량부, 청주 0.3~0.6중량부, 귀리가루 4~6중량부로 이루어진 배터와; 정제수 100중량부에 대하여 함수결정 포도당 20~25중량부, 백설탕 20~25중량부, 마가린 10~14중량부, 타피오카 전분 6~9중량부, 계란 58~70중량부, 우유 13~19중량부, 실한천 0.6~0,9중량부, 정제염 0.6~0.9중량부, 잔탄검 0.6~0.9중량부로 이루어진 크림을 포함하는 것을 특징으로 한다.The baked mini ball according to the present invention is characterized in that it comprises 55 to 65 parts by weight of egg, 36 to 45 parts by weight of sugar, 2 to 5 parts by weight of processed cell, 0.5 to 1.5 parts by weight of purified salt, 0.05 to 5 parts by weight of sorbitol, 80 to 95 parts by weight of corn starch, 0.5 to 1.0 part by weight of emulsifier, 15 to 10 parts by weight of margarine, 42 to 48 parts by weight of raw glutinous rice powder, 42 to 48 parts by weight of tapioca starch, 0.3 to 0.6 parts by weight of sake, and 4 to 6 parts by weight of oat flour; 20 to 25 parts by weight of hydrous crystalline sugar, 20 to 25 parts by weight of white sugar, 10 to 14 parts by weight of margarine, 6 to 9 parts by weight of tapioca starch, 58 to 70 parts by weight of egg, 13 to 19 parts by weight of milk, 0.6 to 0.9 parts by weight of agar, 0.6 to 0.9 parts by weight of purified salt, and 0.6 to 0.9 part by weight of xanthan gum.
본 발명에 의한 구운 미니볼의 제조 방법은, 정제수에 중력분 100중량부에 대하여, 계란 55~65중량부, 설탕 36~45중량부, 가공전지분 2~5중량부, 정제염 0.5~1.5중량부, 바닐라향 0.02~0.05중량부, 솔비톨 18~25중량부, 옥수수 전분 80~95중량부, 유화제 0.5~1.0중량부, 마가린 15~10중량부, 생찹쌀가루 42~48중량부, 타피오카전분 42~48중량부, 청주 0.3~0.6중량부, 귀리가루 4~6중량부를 혼합하여 배터를 제조하는 제1단계와; 정제수 100중량부에 대하여 함수결정 포도당 20~25중량부, 백설탕 20~25중량부, 마가린 10~14중량부, 타피오카 전분 6~9중량부, 계란 58~70중량부, 우유 13~19중량부, 실한천 0.6~0,9중량부, 정제염 0.6~0.9중량부, 잔탄검 0.6~0.9중량부를 혼합하여 크림을 제조하는 제2단계와; 상기 제1단계에서 제조된 배터를 미니볼 성형틀에 넣는 제3단계와; 상기 제3단계를 통해 미니볼 성형틀에 채워진 배터 가운데에 크림을 충진하는 제4단계와; 상기 제4단계 이후 미니볼 성형틀을 가열하는 제5단계를 포함하는 것을 특징으로 한다.
The method of manufacturing a baked mini ball according to the present invention is characterized in that 55 to 65 parts by weight of eggs, 36 to 45 parts by weight of sugar, 2 to 5 parts by weight of processed cells, 0.5 to 1.5 parts by weight of purified water, 0.02 to 0.05 part by weight of vanilla, 18 to 25 parts by weight of sorbitol, 80 to 95 parts by weight of corn starch, 0.5 to 1.0 part by weight of emulsifier, 15 to 10 parts by weight of margarine, 42 to 48 parts by weight of raw glutinous rice powder, To 48 parts by weight, from 0.3 to 0.6 parts by weight of sake, and from 4 to 6 parts by weight of oat flour to prepare a batter; 20 to 25 parts by weight of hydrous crystalline sugar, 20 to 25 parts by weight of white sugar, 10 to 14 parts by weight of margarine, 6 to 9 parts by weight of tapioca starch, 58 to 70 parts by weight of egg, 13 to 19 parts by weight of milk, 0.6 to 0.9 parts by weight of agar, 0.6 to 0.9 part by weight of purified salt, and 0.6 to 0.9 part by weight of xanthan gum to prepare a cream; A third step of inserting the batter manufactured in the first step into a mini ball forming mold; A fourth step of filling the cream filled in the mini-ball forming mold through the third step; And a fifth step of heating the mini-ball forming mold after the fourth step.
본 발명에 의한 구운 미니볼 및 이 제조 방법에 의하면, 밀가루와 함께 찹쌀의 선택을 통해 밀가루의 양을 줄이고 귀리가 갖고 있는 유효성분을 통해 성장기 어린이는 물론 성인의 건강증진효과를 기대할 수 있으며, 배터와 크림의 재료적 조화를 통해 기존 케이크 류에서 맛볼 수 없는 맛과 식감을 주어 성인은 물론 어린이와 유아가 편하게 섭취할 수 있는 이점이 있다.
According to the baked mini-ball and the manufacturing method of the present invention, the amount of flour is reduced through the selection of glutinous rice together with wheat flour, and the effective ingredient of oats can be expected to enhance the health of adults as well as the growing child, And cream, it gives the taste and texture that can not be tasted in conventional cakes, so that it is advantageous for adults and children and infants to eat comfortably.
하기에서 본 발명을 설명함에 있어, 관련된 공지 기능 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명은 생략할 것이다. 그리고 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서 이는 사용자, 운용자의 의도 또는 관례 등에 따라 달라질 수 있다. 그러므로 그 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. The following terms are defined in consideration of the functions of the present invention, and these may be changed according to the intention of the user, the operator, or the like. Therefore, the definition should be based on the contents throughout this specification.
본 발명에 의한 구운 미니볼은, 배터(batter)와 크림(슈크림)을 재료로 한다. The baked mini-ball according to the present invention is made of batter and cream (cream).
배터는 중력분, 계란, 설탕, 가공전지분, 정제염, 바닐라향, 솔비톨, 옥수수전분, 유화제, 마가린, 생찹쌀가루, 타피오카전분, 청주, 귀리가루를 재료로 하고, 크림은 정제수, 함수결정포도당, 설탕(바람직하게 백설탕), 마가린, 타피오카전분, 계란, 우유, 한천(바람직하게 실한천), 정제염, 잔탄검을 재료로 한다.The batter is made of grape powder, egg, sugar, processed cell powder, purified salt, vanilla flavor, sorbitol, corn starch, emulsifier, margarine, raw glutinous rice flour, tapioca starch, sake, oat flour, It is made of sugar (preferably white sugar), margarine, tapioca starch, egg, milk, agar (preferably agar), refined salt, and xanthan gum.
상기 재료들은 제빵, 제과분야에서 널리 사용되는 재료로서 시중에서 구매 가능한 제품이 사용되므로 구체적인 설명을 생략하며, 중력분은 배터의 베이스재료로서 밀 100%가 바람직하고, 계란은 담백함과 고소함을 주기 위한 것으로 흰자와 노란자가 함께 사용되며, 설탕과 정제염 및 솔비톨은 맛의 가미를 위하여 사용되고, 가공전지분[예를 들어, 물엿, 유청분말, 식물성 유지, 유당, Prepared EdibleFat(유지방, 식물성 유지(부분 경화유)], 카제인 나트륨, 유화제(대두), 비타민 B2, 제2인산칼륨 등으로 이루어지며, 시중에서 판매되고 있는 모든 제품이 사용 가능하다], 농후제로서 전분류(옥수수 전분, 타피오카 전분)가 사용된 것이며, 재료들의 혼합을 위한 유화제가 사용된다. Since the above materials are widely used in bakery and confectionery fields, a commercially available product is used and a detailed description thereof will be omitted. The gravity powder is preferably 100% wheat as a base material of the batter, Sugar, refined salt, and sorbitol are used for flavor enhancing and are used in processed cell contents such as starch syrup, whey powder, vegetable oil, lactose, Prepared EdibleFat (fat, vegetable oil (partially hydrogenated oil) ], Sodium caseinate, emulsifier (soybean), vitamin B2, potassium phosphate and the like, all products sold on the market can be used], and the whole class (corn starch, tapioca starch) And an emulsifier for mixing the materials is used.
배터와 크림에서 사용된 재료 중에서 분말 재료는 100메쉬 ~ 200메쉬 입도이다.Of the materials used in batter and cream, the powder material is 100 mesh to 200 mesh size.
본 발명은 귀리가루를 사용하는 점에서 특징이 있다.The present invention is characterized by the use of oat flour.
귀리는 단백질 및 지방의 일반적인 영양가치 이외에 우수한 식이섬유 및 베타그루칸이라는 물질이 많아 콜레스테롤 수치를 낮춤으로서 심장병 및 당뇨병 환자들에게 좋은 것으로 알려져 있으며, 베타그루칸은 혈중 콜레스테롤 수치를 현저히 낮추는 기능이 있어 당뇨병 환자나 고혈압 환자에게 특히 좋은 작물이다. 본 발명은 다른 재료와의 조화와 식감을 위하여 귀리가루로 사용되며, 입도는 100 ~ 200메쉬입도이다Oats are known to be good for people with heart disease and diabetes by lowering their cholesterol levels because of the abundance of dietary fiber and beta glucan in addition to the general nutritional value of proteins and fats. Beta glucan has a function to lower blood cholesterol levels significantly It is a particularly good crop for people with diabetes or hypertension. The present invention is used as oat flour for the harmony and texture with other materials and has a particle size of 100 to 200 mesh
크림의 함수결정 포도당은 설탕보다 상쾌하고 부드러운 맛을 주어 백설탕의 양을 줄일 수 있는 특징이 있고, 물(35℃ ~ 40℃)에 불린 한천(실한천이 바람직함)은 크림에 완전히 녹아 형태가 없어지고 크림이 열에 강하여 쉽게 타지 않게 도와 주며, 잔탄검은 천연의 증점제로 사용되고, 나머지 재료들은 제빵, 제과에서 널리 사용되는 것이므로 구체적인 설명을 생략한다.Cream's Functional Crystals Glucose is characterized by its ability to reduce the amount of white sugar by giving it a refreshing, milder taste than sugar, and an agar (preferably a thread agar) called water (35 ° C to 40 ° C) It helps to prevent the cream from being easily burned because it is strong against heat, and Zanthanum black is used as natural thickener, and the remaining materials are widely used in baking and confectionery, so a detailed explanation is omitted.
배터는 중력분 100중량부에 대하여, 계란 55~65중량부, 설탕 36~45중량부, 가공전지분 2~5중량부, 정제염 0.5~1.5중량부, 바닐라향 0.02~0.05중량부, 솔비톨 18~25중량부, 옥수수 전분 80~95중량부, 유화제 0.5~1.0중량부, 마가린 15~10중량부, 생찹쌀가루 42~48중량부, 타피오카전분 42~48중량부, 청주 0.3~0.6중량부, 귀리가루 4~6중량부로 이루어지고, 이들 재료의 혼합비율은 맛과 향 및 영양분 조화를 위한 최적의 혼합비율이다.The batter contains 55 to 65 parts by weight of egg, 36 to 45 parts by weight of sugar, 2 to 5 parts by weight of processed cell, 0.5 to 1.5 parts by weight of purified salt, 0.02 to 0.05 part by weight of vanilla, 25 to 40 parts by weight of raw glutinous rice powder, 42 to 48 parts by weight of tapioca starch, 0.3 to 0.6 part by weight of sake, And 4 to 6 parts by weight of oat flour. The mixing ratio of these materials is an optimum mixing ratio for harmony of taste, aroma and nutrients.
배터의 제조시 정제수가 사용되며, 정제수는 배터 100중량부에 대하여 15~25중량부, 바람직하게 20중량부이다.Purified water is used in the production of the batter, and the purified water is 15 to 25 parts by weight, preferably 20 parts by weight, per 100 parts by weight of the batter.
크림은 정제수 100중량부에 대하여 함수결정 포도당 20~25중량부, 백설탕 20~25중량부, 마가린 10~14중량부, 타피오카 전분 6~9중량부, 계란 58~70중량부, 우유 13~19중량부, 실한천 0.6~0,9중량부, 정제염 0.6~0.9중량부, 잔탄검 0.6~0.9중량부로 이루어지고, 이들 재료의 혼합비율은 맛과 향 및 영양분 조화, 그리고, 배터와의 조화를 위한 최적의 혼합비율이다.
Cream contains 20 to 25 parts by weight of hydrous crystalline glucose, 20 to 25 parts by weight of white sugar, 10 to 14 parts by weight of margarine, 6 to 9 parts by weight of tapioca starch, 58 to 70 parts by weight of egg, 13 to 19 parts by weight of milk, 0.6 to 0.9 parts by weight of agar agar, 0.6 to 0.9 parts by weight of purified salt, and 0.6 to 0.9 part by weight of xanthan gum. The mixing ratio of these materials is in the range of 0.1 to 5 parts by weight, Is the optimum mixing ratio.
본 발명에 의한 구운 미니볼의 제조 방법은 다음과 같다.A method of manufacturing a baked mini ball according to the present invention is as follows.
1. 배터와 크림 재료 준비.1. Prepare batter and cream material.
배터의 재료로서, 중력분 100중량부에 대하여, 계란 55~65중량부, 설탕 36~45중량부, 가공전지분 2~5중량부, 정제염 0.5~1.5중량부, 바닐라향 0.02~0.05중량부, 솔비톨 18~25중량부, 옥수수 전분 80~95중량부, 유화제 0.5~1.0중량부, 마가린 15~10중량부, 생찹쌀가루 42~48중량부, 타피오카전분 42~48중량부, 청주 0.3~0.6중량부, 귀리가루 4~6중량부의 비율로 재료를 준비한다. 아울러, 정제수(배터 100중량부에 대하여 15~25중량부)를 준비한다.The batter is composed of 55 to 65 parts by weight of egg, 36 to 45 parts by weight of sugar, 2 to 5 parts by weight of processed cell, 0.5 to 1.5 parts by weight of purified salt, 0.02 to 0.05 part by weight of vanilla, 18 to 25 parts by weight of sorbitol, 80 to 95 parts by weight of corn starch, 0.5 to 1.0 part by weight of emulsifier, 15 to 10 parts by weight of margarine, 42 to 48 parts by weight of raw glutinous rice powder, 42 to 48 parts by weight of tapioca starch, And 4 to 6 parts by weight of oat flour. In addition, purified water (15 to 25 parts by weight based on 100 parts by weight of the batter) is prepared.
크림의 재료로서 정제수 100중량부에 대하여 함수결정 포도당 20~25중량부, 백설탕 20~25중량부, 마가린 10~14중량부, 타피오카 전분 6~9중량부, 계란 58~70중량부, 우유 13~19중량부, 실한천 0.6~0,9중량부, 정제염 0.6~0.9중량부, 잔탄검 0.6~0.9중량부의 비율로 재료를 준비한다.20 to 25 parts by weight of hydrous crystalline glucose, 20 to 25 parts by weight of white sugar, 10 to 14 parts by weight of margarine, 6 to 9 parts by weight of tapioca starch, 58 to 70 parts by weight of egg, 13 To 19 parts by weight, 0.6 to 0.9 parts by weight of agar, 0.6 to 0.9 parts by weight of purified salt, and 0.6 to 0.9 part by weight of xanthan gum.
2. 배터와 크림 제조.2. Manufacture of batter and cream.
가. 배터 제조.end. Manufacture of Batteries.
용기에 정제수와 계란을 넣고 거품을 만든다. 여기에 설탕과 소금을 넣고 녹인다. 이후 솔비톨과 바닐라향을 혼합하고, 가공전지분, 생찹쌀가루, 청주 및 분말상 재료를 혼합하며, 중력분과 귀리가루 및 마지막으로 마가린을 혼합한다.Put the purified water and eggs in a container and make a bubble. Add sugar and salt and melt it here. Then mix the sorbitol and vanilla flavor, mix the processed cell powder, raw glutinous rice flour, sake and powdered ingredients, mix the gravitational powder with oat flour and finally margarine.
나. 크림 제조.I. Cream manufacture.
용기에 정제수와 우유를 넣고 마가린을 넣어 녹인다. 여기에 계란을 넣고 혼합한다. 함수결정 포도당, 잔탄검, 타피오카 전분, 물에 불린 한천, 정제염 등 나머지 모든 재료를 넣고 가열(끓는점에서 6~12분, 육안으로 보면서 끓는 것을 확인하면서 가열할 수 있음)한 후 냉각(5℃ 이하 냉장고에서 2시간 ~ 4시간 냉각)한다. Put the purified water and milk in a container and melt with margarine. Add eggs and mix them. Functional crystal Glucose, xanthan gum, tapioca starch, Put all the other ingredients such as agar, tablets, etc. in water and heat them (it is possible to heat while confirming the boiling while seeing with the naked eye for 6 to 12 minutes at the boiling point) and then cool down (refrigerate at 5 ° C or less for 2 hours to 4 hours) .
3. 구운 미니볼 제조.3. Manufacture of baked mini-balls.
배터 재료를 미니볼 성형틀에 충진한다. 배터 재료를 충진하기 전에 미니볼 성형틀(앞뒤 2개)을 예열한다.Fill the batter material into a mini ball mold. Pre-heat the mini-ball molding frame (two front and rear) before filling the batter material.
성형틀의 예열 온도는 바람직하게 150℃이하(130℃~150℃)이며, 배터와 크림을 충진한 후 가열시간은 3분 ~ 4분(바람직하게 3분 25초), 제품의 중심온도는 80℃이다. 즉 예열된 미니볼 성형틀 안에 배터 재료를 충전하는 것이다. The preheating temperature of the mold is preferably 150 DEG C or lower (130 DEG C to 150 DEG C), the heating time is 3 minutes to 4 minutes (preferably 3 minutes and 25 seconds) after charging the batter and the cream, / RTI > That is, the battery material is filled in the preheated mini-ball mold.
미니볼 성형틀의 배터 가운데에 크림을 충진한다. Fill the center of the batter in the mini ball mold with cream.
크림의 양은 배터 100중량부에 대하여 크림 30~55중량부이다.The amount of cream is 30 to 55 parts by weight of cream with respect to 100 parts by weight of batter.
앞뒤 2개의 미니볼 성형틀을 덮은 후 가열하며, 가열조건은 3분 ~ 4분이다.Two mini ball molding molds are covered and then heated. The heating conditions are 3 minutes to 4 minutes.
배터 100중량부에 대하여 크림 30~55중량부의 범에 안에서 구운 미니볼 1개의 최적 중량은 0.015g 이다. The optimal weight of one mini ball baked in a range of 30 to 55 parts by weight of cream with respect to 100 parts by weight of batter is 0.015 g.
미니볼 완제품은 바람직하게 길이 5㎝ 세로 3.5㎝ 지름 3㎝원형의 형태이다The finished mini ball article is preferably in the form of a 5 cm long 3.5 cm diameter 3 cm circular
이렇게 제조된 구운 미니볼은 냉각을 거친 후 급속 동결 - 포장 등의 공정을 거쳐 보관 및 출고된다. 소비자는 해동을 거친 후 본 발명의 구운 미니 볼을 섭취한다.
The baked mini-ball is cooled and then stored and shipped through rapid freeze-packing process. The consumer consumes the baked mini-ball of the present invention after thawing.
<실시예><Examples>
1. 재료.1. Materials.
가. 배터(단위 : g)end. Batteries (Unit: g)
중력분 2.22, 계란, 1.37, 설탕 0.9, 가공전지분 0.1, 정제염 0.02, 바닐라향 0.001, 솔비톨 0.5, 옥수수 전분 2.0, 유화제 0.017, 마가린 0.4, 생찹쌀가루 1.0, 타피오카 전분 1.0, 청주 0.01, 귀리가루 0.1, 총 중량 9.64. 정제수는 배터 100중량부에 대하여 20중량부.1.22, egg, 1.37, sugar 0.9, processed cell powder 0.1, purified salt 0.02, vanilla flavor 0.001, sorbitol 0.5, corn starch 2.0, emulsifier 0.017, margarine 0.4, raw glutinous rice flour 1.0, tapioca starch 1.0, , Total weight 9.64. Purified water is 20 parts by weight per 100 parts by weight of the batter.
나. 크림(단위 : g)I. Cream (unit: g)
함수결정 포도당 0.3, 백설탕 0.3, 마가린 0.15, 타피오카 전분 0.1, 계란 0.8, 우유 0.2, 실한천 0.01, 정제염 0.01, 잔탄검 0.01, 정제수 1.3, 총 중량 3.18.Functional Crystal Glucose 0.3, White Sugar 0.3, Margarine 0.15, Tapioca Starch 0.1, Egg 0.8, Milk 0.2, Actual Agar 0.01, Purified Salt 0.01, Zanthan gum 0.01, Purified Water 1.3, Total Weight 3.18.
2. 제조.2. Manufacturing.
전술한 재료를 이용하여 본 발명에 의한 구운 미니볼을 제조하였다. 제조 공정시 온도와 시간 등의 조건은 전술한 제조공정에서 기재한 범위 내로 하였다.A baked mini ball according to the present invention was prepared using the above-mentioned materials. The conditions such as temperature and time in the manufacturing process were within the range described in the above-mentioned manufacturing process.
3. 관능검사.3. Sensory test.
본 실시예와 비교를 위하여 시중에서 판매되고 있는 구운 과자를 비교예로 하였다. 관능검사 대상으로 10대에서부터 30대, 각각 남녀 10명씩을 대상으로 하여 실시예와 비교예의 전체기호도, 맛, 향, 식감을 측정항목으로 관능검사를 실시하였다. 5점 척도법에 의한 값을 평균하였다. For comparison with this embodiment, baked confectionery sold on the market is taken as a comparative example. Sensory evaluation was performed on the taste, flavor, and texture of each of the samples of the present invention and the comparative samples as a sensory test. The values obtained by the 5 point scaling method were averaged.
본 실시예의 구운 미니볼은 시각적으로 식감을 돋게 하는 것으로 나타났으며, 또한, 배터와 크림의 조화로운 맛과 함께 부드러움, 고소함 등 비교예보다 우수한 식감을 주는 것으로 확인되었다.
The baked mini-ball of this example was shown to visually enhance the texture, and it was confirmed that it gave a better texture than the comparative examples such as softness and high-quality combined with the harmonious taste of batter and cream.
본 발명은 다양하게 변형될 수 있고 여러 가지 형태를 취할 수 있으며 상기 발명의 상세한 설명에서는 그에 따른 특별한 실시 예에 대해서만 기술하였다. 하지만 본 발명은 상세한 설명에서 언급되는 특별한 형태로 한정되는 것이 아닌 것으로 이해되어야 하며, 오히려 첨부된 청구범위에 의해 정의되는 본 발명의 정신과 범위 내에 있는 모든 변형물과 균등물 및 대체물을 포함하는 것으로 이해되어야 한다.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. It is to be understood, however, that the invention is not to be limited to the specific forms thereof, which are to be considered as being limited to the specific embodiments, but on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims. .
Claims (5)
상기 배터 100중량부에 대하여 정제수 15~25중량부와;
정제수 100중량부에 대하여 함수결정 포도당 20~25중량부, 백설탕 20~25중량부, 마가린 10~14중량부, 타피오카 전분 6~9중량부, 계란 58~70중량부, 우유 13~19중량부, 35℃ ~ 40℃의 물에 불린 실한천 0.6~0,9중량부, 정제염 0.6~0.9중량부, 잔탄검 0.6~0.9중량부로 이루어지며 상기 배터 100중량부에 대하여 30~55중량부가 사용되는 크림을 포함하는 것을 특징으로 하는 구운 미니볼.A mixture of 55 to 65 parts by weight of egg, 36 to 45 parts by weight of sugar, 2 to 5 parts by weight of processed cells, 0.5 to 1.5 parts by weight of purified salt, 0.02 to 0.05 part by weight of vanilla, 18 to 25 parts by weight of sorbitol A starch powder, a starch powder, a starch powder, a starch powder, a starch powder, a starch powder, a starch powder, a starch powder, A batter consisting of 4 to 6 parts by weight of 200 mesh oat flour;
15 to 25 parts by weight of purified water relative to 100 parts by weight of the batter;
20 to 25 parts by weight of hydrous crystalline sugar, 20 to 25 parts by weight of white sugar, 10 to 14 parts by weight of margarine, 6 to 9 parts by weight of tapioca starch, 58 to 70 parts by weight of egg, 13 to 19 parts by weight of milk, 0.6 to 0.9 parts by weight of agar agar in water at 35 to 40 ° C, 0.6 to 0.9 parts by weight of purified salt and 0.6 to 0.9 part by weight of xanthan gum and 30 to 55 parts by weight of 100 parts by weight of the batter are used A baked mini-ball featuring cream.
정제수 100중량부에 대하여 함수결정 포도당 20~25중량부, 백설탕 20~25중량부, 마가린 10~14중량부, 타피오카 전분 6~9중량부, 계란 58~70중량부, 우유 13~19중량부, 35℃ ~ 40℃의 물에 불린 한천 0.6~0,9중량부, 정제염 0.6~0.9중량부, 잔탄검 0.6~0.9중량부를 혼합하여 크림을 제조하는 제2단계와;
미니볼 성형틀을 130℃~150℃로 예열한 후 상기 제1단계에서 제조된 배터를 상기 미니볼 성형틀에 넣는 제3단계와;
상기 제3단계를 통해 미니볼 성형틀에 채워진 배터 가운데에 크림을 충진하되, 상기 배터 100중량부에 대하여 30~55중량부의 크림을 충진하는 제4단계와;
상기 제4단계 이후 미니볼 성형틀을 가열하는 제5단계를 포함하는 것을 특징으로 하는 구운 미니볼 제조 방법.The purified water contains 55 to 65 parts by weight of egg, 36 to 45 parts by weight of sugar, 2 to 5 parts by weight of processed cell, 0.5 to 1.5 parts by weight of purified salt, 0.02 to 0.05 part by weight of vanilla, 0.02 to 0.05 part by weight of sorbitol, 25 to 40 parts by weight of raw glutinous rice powder, 42 to 48 parts by weight of tapioca starch, 0.3 to 0.6 part by weight of sake, Mixing 4 to 6 parts by weight of oat flour having a particle size of 100 to 200 mesh together with purified water to prepare a batter;
20 to 25 parts by weight of hydrous crystalline sugar, 20 to 25 parts by weight of white sugar, 10 to 14 parts by weight of margarine, 6 to 9 parts by weight of tapioca starch, 58 to 70 parts by weight of egg, 13 to 19 parts by weight of milk, 0.6 to 0.9 parts by weight of agar called water at 35 to 40 DEG C, 0.6 to 0.9 part by weight of purified salt and 0.6 to 0.9 part by weight of xanthan gum to prepare a cream;
A third step of preheating the mini ball forming die at 130 ° C to 150 ° C and placing the batter produced in the first step into the mini ball forming die;
A fourth step of filling the cream filled in the mini-ball forming mold with 30 to 55 parts by weight of cream to 100 parts by weight of the batter through the third step;
And a fifth step of heating the mini-ball forming mold after the fourth step.
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