KR101951245B1 - General Tea Chocolate Cookie Manufacturing Method - Google Patents

Abstract

The present invention relates to a method for making chocolate cookies containing admiral tea, and specifically, to a method for making chocolate cookies containing admiral tea, in which an upper layer, an intermediate layer and a lower layer are formed differently from each other and the admiral tea powder is contained in each layer. According to the present invention, the upper layer, the intermediate layer and the lower layer are produced by different manufacturing methods, and thus a user can taste various flavors by providing three layers of chocolate cookies with different tastes and textures. In addition, the admiral tea powder is contained in the chocolate cookies, so that nutritional ingredients of the admiral tea can be consumed.

Description

General tea chocolate candy manufacturing method {omitted}

More particularly, the present invention relates to a method for manufacturing a general tea candy with an upper layer, an intermediate layer (12), and a lower layer formed differently from each other and containing a common tea powder for each layer .

When he was stationed in Gimhae in Gimhae, King Chongryong of Gyeongsang Province visited Gimhae to pick up the soldiers, and he called his name "General" to see the taste of the mountain carp in which he grew up. As the mother tree of the general car, there is a mountain tea tree of the native habitat (Gimhae city Tongsang-dong, Sangdong-myeon), and it is called 'the general car'.

As a result, the efficacy of the generic tea reduces the blood sugar, glycated hemoglobin, triglyceride, and cholesterol. The hypertension and diuretic effect smoothly removes the waste materials from the body, and acts as a detoxifying agent. It has excellent efficacy for improvement and edema. In addition, general tea is tea leaf of big lobsters. It is big and thick compared with other tea leaves. It contains high content of inorganic substances such as amino acids, vitamins and minerals including catechin which is a main component of tea. Also, it is very popular with consumers because of its distinctive tea flavor, such as a refreshing aroma such as a briar flavor, and sweet sweetness that is felt in the mouth after drinking. However, there is little disclosure on how to make foods using such generic tea, and no method has been disclosed for preparing chocolate confectionery containing general tea powder with increased nutritional, functional and sensory preferences.

Korean Patent Publication No. 10-2016-0147312 (December 23, 2016) Korean Patent No. 10-1766306 (2017.08.02)

It is an object of the present invention to provide a method for producing chocolate confectionery using general carnauba powder excellent in nutritional and sensory properties.

In addition, the three-layered chocolate candy structure is composed of layers having different textures so that various flavors can be felt.

In order to solve the above-mentioned problems, the present invention provides a method for preparing a meringue by mixing a sugar into an egg white several times in the middle of whipping an egg whites, and preparing a meringue by mixing the prepared almond powder, (S1) of preparing an upper layer by making a paste and drying it for a predetermined time to form an upper layer; An intermediate layer preparation step (S2) in which white chocolate is mixed in a mixture of fresh cream and tremolin and white chocolate is melted, and then an ordinary tea powder and a horse tea powder are mixed to prepare an intermediate layer; A portion of the meringue prepared by whipping the egg whites is mixed in a melted milk butter and mixed with the ground powder, the almond powder, the common tea powder, the horse tea powder, and the rest of the prepared meringue to prepare a lower layer dough, A lower layer manufacturing step (S3) of baking the lower layer dough for a predetermined time to produce a lower layer; The intermediate layer prepared in the middle layer preparation step (S2) is placed on the lower layer prepared in the lower layer production step (S3), and the upper layer completed in the upper layer production step (S1) A layer forming step (S4) of forming a layer; The chocolate chocolate liquid which is melted in the state where the upper layer, the middle layer and the lower layer are formed in the three-layered state through the layer formation step (S4) and dried for a predetermined time to complete the general chocolate candy (S1-1) of preparing an egg white, a sugar, a flour, an almond powder, a minute sugar, and an ordinary tea powder to prepare an upper layer; The whipped egg whites prepared in the upper layer material preparation step (S1-1) are all whipped, and the sugar prepared by the upper layer material preparing step (S1-1) is mixed with the whipped egg whites a plurality of times to prepare the upper layer A meringue preparation step (S1-2); The dough paste preparation step S1-1 for preparing the dough paste by mixing the prepared almond powder, minute, and thick powders through the upper layer material preparation step (S1-1) into the meringue prepared through the upper meringue preparation step (S1-2) 3); A drying and baking step (S1-4) of forming the dough paste produced through the dough paste manufacturing step (S1-3) into a predetermined shape and drying it at a room temperature and then baking it in a preheated oven at a predetermined temperature for a predetermined time to prepare an upper layer (S2-1) of preparing an intermediate layer material for preparing fresh cream, white chocolate, trimoline, common tea powder and horse tea powder; A heating step (S2-2) of heating a first mixture prepared by mixing the whipped cream and the trimoline prepared through the intermediate layer material preparation step (S2-1) for a predetermined time; An emulsifying step (S2-3) of adding a white chocolate to the first mixture heated in the heating step (S2-2) so as to melt the white chocolate to prepare a second mixture; And a first mixing step (S2-4) of storing the intermediate layer prepared by mixing the general mixture powder and the horse powder with the second mixture for a predetermined period of time, and the lower layer preparation step (S3) comprises mixing the milk butter, A lower layer material preparation step (S3-1) for preparing sugar powder, ground powder, almond powder, genera tea powder, horse powder, and egg whites; The milk butter prepared at the lower layer material preparing step (S3-1) is melted at room temperature, and the milk butter prepared by mixing the prepared sugar powder prepared through the lower layer material preparation step (S3-1) with the melted milk butter to prepare a milk butter mixture Step S3-2; A lower layer meringling step (S3-3) of manufacturing a meringue by whipping the egg whites prepared through the lower layer material preparation step (S3-1); A third mixing step of mixing the third portion of the meringue prepared through the lower layer meringling step (S3-3) and the milk butter mixture prepared through the milk butter processing step (S3-2) into a second mixing step (S3-4); After the mixture of the powders, almond powder, general tea powder and horse tea powder prepared through the lower layer material preparation step (S3-1) is mixed with the intermediate mixture prepared through the second mixing step (S3-4), the lower layer meringling step (S3-5) for preparing a lower layer dough by mixing two-thirds of the meringue prepared through the step (S3-3); A lower layer baking step (S3-6) of filling the lower layer dough produced through the lower layer dough producing step (S3-5) into a mold and baking the oven at a temperature of 150 degrees for 9 to 10 minutes to produce a lower layer; A method of manufacturing a general tea candy,

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The upper layer material preparation step (S1-1) of the upper layer preparation step (S1) comprises 20 to 30% by weight of egg white, 5 to 15% by weight of sugar, 0.5 to 5% by weight of powder, 20 to 31 Wherein the intermediate layer preparation step (S2-1) of the intermediate layer preparation step (S2-1) comprises 20 to 30 wt% of whipped cream, 27 to 45 wt% of water, 0.1 to 3 wt% of general car powder, , 60 to 75% by weight of white chocolate, 1 to 6% by weight of trimoline, 1 to 5% by weight of general car powder and 0.5 to 4% by weight of powder of horse tea are prepared. In the material preparation step S3-1, 20 to 35% by weight of milk butter, 18 to 30% by weight of sugar powder, 10 to 25% by weight of powder, 1 to 7% by weight of almond powder, 0.5 to 3% 0.1 to 1% by weight of powder, and 17 to 30% by weight of egg white are prepared.

According to the present invention, the upper layer, the middle layer, and the lower layer can be manufactured through different manufacturing methods to provide a triple-layered chocolate candy having different taste and texture to taste various flavors. Also, the general tea powder is included in the chocolate candy, so that the nutrition ingredient of the general tea can be consumed.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart of the overall manufacturing process of the present invention.
2 is a flow chart of a method for manufacturing an upper layer of the present invention.
3 is a flow chart of the method for manufacturing the intermediate layer of the present invention.
4 is a flow chart of the method for manufacturing the lower layer of the present invention.
Fig. 5 is a cross-sectional view of the general-purpose tea chocolate candy of the present invention.

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

The present invention relates to a method for manufacturing a general tea candy, which comprises preparing a chocolate candy by preparing a general candy powder having high nutritional content and excellent taste, wherein each of the three-layered layers is formed with different texture and taste, To provide a sense of generic tea chocolate candy (10).

FIG. 1 is a general flowchart of a method for manufacturing a generic tea candy according to the present invention, and a method for manufacturing a generic tea candy according to each step will be described with reference to the flowchart.

The general tea candy manufacturing method includes an upper layer manufacturing step S1, an intermediate layer manufacturing step S2, a lower layer manufacturing step S3, a layer forming step S4, and a general tea candy cooker completion step S5.

The manufacturing process for each step will be described in detail as follows.

<S1: Upper layer manufacturing step >

In the upper layer production step (S1), the ingredients of egg white, almond powder, sugar, flour and powder are weighed, and almond powder and minute sugar are mixed to prepare a sieve so that there is no lump. Then, sugar is divided into plural times in the middle of whipping the egg white, And the mixture is mixed with whites to produce a meringue, and the meringue prepared through the mering stage is mixed with almond powder, whey powder and minute powder to prepare a dough paste, followed by drying for a predetermined time, The upper layer material preparing step S1-1, the meringue preparing step S1-2, the dough paste producing step S1-3, and the drying and baking step S1-4.

Each step will be described with reference to FIG.

S1-1: Upper layer material preparation step

The upper layer material preparing step S1-1 is a step of preparing a material necessary for manufacturing the upper layer 11, which comprises 20-30% by weight of egg white, 5-15% by weight of sugar, 0.5-5% by weight of powder, 20 to 31 weight%, 27 to 45 weight% per minute, and general car powder 0.1 to 3 weight%.

Preferably, it comprises 24.1% by weight of egg white, 11.2% by weight of sugar, 2.4% by weight of pulverized powder, 26.5% by weight of almond powder, 35.6% by weight of minute powder and 0.2% by weight of common tea powder.

Also, the powders, almond powder, and minute powder prepared in the upper layer material preparation step (S1-1) are prepared so as not to be clogged with silver powder.

S1-2: Upper layer meringue preparation step

In the upper meringer manufacturing step S1-2, all the egg whites prepared through the upper layer material preparing step S1-1 are whipped, and sugar prepared by the upper layer material preparing step S1-1 is added to the whipped egg whites Followed by dividing and mixing a plurality of times to prepare meringue.

In the upper meringer preparation step (S1-2), the whipping process is preferably performed by mixing 11.2% by weight of sugar in plural times in the middle of whipping the 24.1% by weight of egg white, and when the whipping process is performed at 70 to 75% The color of the general car is displayed by inserting the prepared general car powder through the upper layer material preparation step (S1-1). It is preferable to add 0.2 wt% of the general tea powder so that the upper layer 11 maintains an appropriate sweet taste and bitter taste.

S1-3: Dough Paste  Manufacturing stage

The dough paste preparing step S1-3 is a step of mixing the prepared almond powder, minute powder and powder mixture through the upper layer material preparation step (S1-1) into the meringue prepared through the upper layer meringling step (S1-2) .

That is, in the dough paste manufacturing step (S1-3), 26.5 wt% of almond powder, 35.6 wt% of almond powder, 2.4 wt% of powder is mixed with the meringue prepared through the upper layer meringling step (S1-2) do.

S1-4: drying and Burning step

In the drying and baking step S1-4, the dough paste produced through the dough paste manufacturing step (S1-3) is formed into a predetermined shape, dried at room temperature, baked for a predetermined time in a preheated oven at a predetermined temperature, 11).

In the drying and baking step (S1-4), the dough paste is placed in a syringe bag to form a dough paste in a predetermined shape, and the dough paste is squeezed at regular intervals on a bottom plate with a silicone paper, For 1 hour.

Thereafter, the dried dough paste is baked in the oven for a certain period of time. In the oven preheated at 140 to 145 degrees, it is preferable to bake for 6 to 7 minutes. In the oven at 120 to 125 degrees, it is preferable to bake for 10 to 12 minutes. If it is more than 7 minutes at 140 ~ 145 degrees or more than 12 minutes at 120 ~ 125 degrees, the texture becomes rough and moisture is evaporated and it becomes hard.

&Lt; S2: intermediate layer production step >

In the middle layer preparation step (S2), fresh cream, white chocolate, trimoline, common tea powder and horse tea powder are weighed and mixed with fresh cream and tremolin. After boiling, white chocolate is mixed and melted. (S2-1), a heating step (S2-2), an emulsification step (S2-3), and a mixing step (S2-4). The intermediate layer (12) The step proceeds.

Each step will be described in detail with reference to FIG.

S2-1: Preparation of intermediate layer material

The middle layer material preparation step S2-1 may include 20 to 30 wt% of fresh cream, 60 to 75 wt% of white chocolate, 1 to 6 wt% of trimoline, 1 to 5 wt% of general tea powder, and 0.5 to 4 wt% Prepare.

Preferably, the intermediate layer 12 is prepared by preparing 24.04% by weight of fresh cream, 67.31% by weight of white chocolate, 3.85% by weight of trimoline, 2.88% by weight of common tea powder, and 1.92% by weight of horse tea powder.

At this time, it is preferable to prepare the general tea powder and the horse tea powder by passing once to the sieve so as to avoid lumps.

S2-2: Heating step

The heating step S2-2 is a step of heating the first mixture prepared by mixing the whipped cream prepared with the intermediate layer material preparation step S2-1 and the trimolin for a predetermined time.

Specifically, in the heating step (S2-2), 24.04% by weight of fresh cream and 3.85% by weight of trimoline are mixed and heated to be heated.

S2-3: Emulsification step

In the emulsification step S2-3, the white chocolate is added to the first mixture heated in the heating step S2-2 to mix the white chocolate so that the white chocolate melts.

In the emulsifying step (S2-3), it is preferable to add white chocolate (67.31% by weight) to the first mixture in a heated state so that white chocolate melts. It is also preferable that the white chocolate is pre-boiled in order to melt the white chocolate quickly when the white chocolate is mixed with the first mixture.

S2-4: first mixing step

The first mixing step (S2-4) is a step of mixing the general mixture powder and the horse powder to the second mixture, and then storing the prepared intermediate layer (12) in the refrigerator for a predetermined period of time.

In the first mixing step (S2-4), it is preferable to mix 2.88% by weight of the common tea powder and 1.92% by weight of the powder of the horse tea with the second mixture.

S3: Lower layer manufacturing step >

In the lower layer preparation step (S3), milk butter, sugar powder, ground powder, almond powder, common tea powder, horse tea powder and egg whites are weighed, the milk butter is melted at a predetermined temperature, mixed with sugar powder, After the meringue was prepared, a predetermined amount of the prepared meringue was added to the melted milk butter, and the mixture was mixed, and the mixture of the ground powder, the almond powder, the common tea powder and the horse tea powder was mixed and the remaining meringue was added to prepare a lower layer dough. Specifically, the lower layer material preparation step S3-1, the milk butter processing step S3-2, the lower layer meringue manufacturing step S3-3, the second mixing step S3-4, The lower layer dough producing step (S3-5), and the lower layer baking step (S3-6).

Each step will be described in detail with reference to FIG.

S3-1: Underlayer material preparation step

The lower layer material preparation step S3-1 may include preparing 20 to 35 wt% of milk butter, 18 to 30 wt% of sugar powder, 10 to 25 wt% of powder, 1 to 7 wt% of almond powder, 0.5 to 3 wt% 0.1 to 1% by weight of powder of horse tea, and 17 to 30% by weight of egg white.

Preferably, 28.57% by weight of milk butter, 23.81% by weight of sugar powder, 17.86% by weight of powder, 3.97% by weight of almond powder, 1.59% by weight of common tea powder, 0.4% by weight of horse tea powder and 23.8% by weight of egg white are prepared.

At this time, it is preferable to prepare the sugar powder, the ground powder, the almond powder, the general tea powder, and the powder of the horse tea by sieving to remove the lumps.

In addition, the above-mentioned pulverization power is preferably Atrease flour, and the lower layer 13 can be produced moist and smoothly with higher particles than the normal pulverization power.

S3-2: Milk butter processing step

In the milk butter processing step (S3-2), the milk butter prepared through the lower layer material preparation step (S3-1) is melted at room temperature, and the sugar powder prepared through the lower layer material preparation step (S3-1) is mixed with the melted milk butter Milk butter mixture.

The milk butter processing step (S3-2) preferably mixes 28.57% by weight of milk butter and 9.52% by weight of sugar powder.

S3-3: Lower layer meringue preparation step

The lower layer meringue preparing step S3-3 is a step of whipping the prepared egg whites through the lower layer material preparing step S3-1 to produce a meringue.

When the whipping process of the meringen reaches 50%, the lower layer meringue preparation step (S3-3) is performed by whipping a predetermined amount of sugar powder into the meringue, preferably by whipping the 23.8% %, The mixture is mixed with 14.29% by weight of sugar powder to finish the whipping process.

S3-4: second mixing step

The second mixing step (S3-4) comprises mixing a third portion of the meringue prepared through the lower layer meringling step (S3-3) and the milk butter mixture prepared through the milk butter processing step (S3-2) To prepare an intermediate mixture.

S3-5: The lower layer dough manufacturing step

The lower layer dough producing step (S3-5) is a step of preparing the lower layer dough (S3-5) by adding to the intermediate mixture prepared through the second mixing step (S3-4) powders, almond powder, , And then mixing the two thirds of the meringue prepared through the lower layer meringling step (S3-3) to prepare a lower layer dough.

The lower layer dough producing step S3-5 is performed by mixing 17.86% by weight of the ground powder, 3.97% by weight of the almond powder, 1.59% by weight of the common car powder, 0.4% by weight of the powder of the horse tea, It is preferable to mix them.

S3-6: Lower layer baking step

In the lower layer baking step (S3-6), the lower layer dough produced through the lower layer dough producing step (S3-5) is filled in a mold, and the lower layer (13) is manufactured by baking the oven at 150 degrees for 9 to 10 minutes . If it is baked for more than 10 minutes, it is exposed to high temperature for a long time, and the texture becomes rough, which is not preferable.

&Lt; S4: Layer forming step >

In the layer forming step S4, the intermediate layer 12 manufactured through the intermediate layer manufacturing step S2 is placed on the lower layer 13 manufactured through the lower layer manufacturing step S3, and then the upper layer manufacturing step S1) to form a three-layered structure.

<S5: General tea chocolate candy completion stage >

In the step S5 of completing the general tea candy, the molten chocolate liquid is coated on the outer surface in the state where the three-layered layer is formed in the layer forming step S4 and is dried for a predetermined time to manufacture the general tea candy.

[ Example  One]

&Lt; Upper layer production step (S1) >

S1-1: 600 g of egg white, 286 g of sugar, 60 g of powder, 670 g of almond powder, 900 g of milk per minute, and 5 g of common tea powder are prepared. Prepare the prepared powder, almond powder, and powdered powder by sieving. At this time, prepare 430g of almond powder and 240g of almond powder which are relatively thick.

S1-2: The sugar prepared through the step S1-1 is divided and mixed a plurality of times in the middle of whipping the prepared egg whites through the step S1-1. When the whipping process is completed by 70%, the general tea powder prepared in the step S1-1 is put in and the whipping process is continuously performed to manufacture the meringue.

S1-3: 670 g of the almond powder prepared in the step S1-1, 900 g per minute, and 60 g of the powder are mixed with the meringue prepared in the step S1-2 to prepare a dough paste. At this time, the almond powder is mixed with 430 g of the thick almond powder and 240 g of the thin almond powder.

S1-4: The dough paste prepared in step S1-3 is formed into a circle having a diameter of 5 cm and dried at room temperature for 40 minutes. After that, in the oven which has been preheated 140 to 145 degrees, the baking operation is performed for 7 minutes.

&Lt; Intermediate layer production step (S2) >

S2-1: 250 g of fresh cream, 700 g of white chocolate, 40 g of trimoline, 30 g of common tea powder and 20 g of horse tea powder are prepared. At this time, general tea powder and horse tea powder are prepared by passing once to the body so as to avoid lumps.

S2-2: The first mixture obtained by mixing the fresh cream and the trimoline prepared in step S2-1 is heated until it is melted to some extent.

S2-3: The second mixture is prepared by mixing white chocolate into the first mixture heated in step S2-2 to melt white chocolate.

S2-4: The second mixture prepared in step S2-3 is mixed with the general car powder and the horse powder, and the prepared intermediate layer 12 is stored in the refrigerator for a predetermined time.

&Lt; Lower layer production step (S3) >

S3-1: 360 g of milk butter, 120 g of sugar powder, 225 g of powder, 50 g of almond powder, 20 g of common tea powder, 5 g of horse tea powder and 300 g of egg white are prepared. At this time, K-atraz is used as a powerful powder, and sugar powder, K-athrize, almond powder, genera tea powder and horse tea powder are prepared by sieving to remove lumps.

S3-2: The milk butter prepared at step S3-1 is melted at room temperature, and the prepared milk butter is mixed with the melted milk butter prepared at step S3-1 to prepare a milk butter mixture.

S3-3: The egg whites prepared in the step S3-1 are whipped. When the whipping process is 50%, the sugar powder prepared in the step S3-1 is added and mixed together to complete the whipping process.

S3-4: An intermediate mixture is prepared by mixing one third of the meringue prepared in step S3-3 and the milk butter mixture prepared in step S3-2.

S3-5: After mixing the K-atrice, almond powder, common car powder and horse tea powder prepared in step S3-1 with the intermediate mixture prepared in step S3-4, the mixture of the meringue prepared in step S3-3 Two-thirds of the mixture is mixed to produce a lower layer dough.

S3-6: The lower layer dough prepared in step S3-5 is filled in a mold, and the lower layer 13 is prepared by baking the oven at 150 degrees for 10 minutes.

&Lt; Layer Forming Step (S4) >

The intermediate layer 12 manufactured through the intermediate layer manufacturing step S2 is placed on the lower layer 13 manufactured through the lower layer manufacturing step S3 and the upper layer 11) to form a three-tiered layer.

<S5: General tea chocolate candy completion stage>

In the layer forming step S4, the melted chocolate liquid is coated on the outer surface in the state where the three-tiered layer is formed, and is dried for a predetermined time to produce the general tea candy.

FIG. 5 is a photograph showing a cross section of the general-purpose chocolate candy 10 according to the present invention. As shown in FIG. 5, the upper layer 11, the middle layer 12 and the lower layer 13 can be identified.

[ Comparative Example  One]

In the present example, the upper layer, the intermediate layer, and the lower layer were respectively manufactured by excluding the general car powder, and the remaining manufacturing method was the same as that of the first embodiment.

[ Comparative Example  2]

In the present embodiment, the intermediate layer and the lower layer were respectively manufactured by including general car powder only in the upper layer except for the general car powder, and the remaining manufacturing method was the same as that of the first embodiment.

[ Comparative Example  3]

In this example, the upper layer and the lower layer were respectively manufactured by adding general tea powder to the middle layer except for the common tea powder, and the remaining manufacturing method was the same as that of Example 1 above.

[ Comparative Example  4]

In this example, the upper layer and the intermediate layer were respectively manufactured by adding general tea powder to the lower layer except for the common tea powder, and the remaining manufacturing method was the same as that of Example 1 above.

[ Example  2: sensory test]

In this example, 20 adults were tested for taste, texture, and overall acceptability of the chocolate candy prepared in Example 1 and Comparative Examples 1 to 4.

A sensory test was conducted by selecting 20 men and women between 20 and 70 who were experienced in sensory evaluation. The sensory test was performed by using a 10 point scale method (the closer to 1, the lower the overall preference degree, High). The results are shown in Table 1 below.

Item Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 flavor 9.4 8.0 8.7 8.6 8.3 Color 9.4 8.3 8.6 8.4 8.4 Overall likelihood 9.5 8.2 8.7 8.6 8.4

As a result of the test, as shown in Table 1, the generic tea chocolate candy of the present invention showed the highest score in all evaluation items. Fig. 5 is a cross-sectional view of the general-purpose choco-confectionery manufactured according to Example 1, and it can be confirmed that the overall color of the general car is conspicuous.

In Comparative Example 1 in which no generic car was included at all, only the sweetness was felt as a whole, and the taste and flavor were lowered. In the case of Comparative Examples 2, 3, and 4 in which the generic tea was included in only one of the upper layer, the middle layer, and the lower layer, the generic car contained only a small amount and the sweetness was felt to be stronger than the taste of the generic tea I did not feel the taste of.

Although the present invention has been described with reference to the preferred embodiments thereof with reference to the accompanying drawings, it will be apparent to those skilled in the art that many other obvious modifications can be made therein without departing from the scope of the invention. Accordingly, the scope of the present invention should be interpreted by the appended claims to cover many such variations.

10 General Tea Candy Chocolate
11 upper layer
12 middle layer
13 lower layer

Claims (3)

The meringue is prepared by mixing sugar in the middle of whipping the egg whites a plurality of times and mixing it with the egg whites. The meringue is prepared by mixing the prepared almond powder, whey powder, and powdered wheat to prepare a dough paste, and drying the mixture for a predetermined time to prepare an upper layer An upper layer manufacturing step (S1);
An intermediate layer preparation step (S2) in which white chocolate is mixed in a mixture of fresh cream and tremolin and white chocolate is melted, and then an ordinary tea powder and a horse tea powder are mixed to prepare an intermediate layer;
A portion of the meringue prepared by whipping the egg whites is mixed in a melted milk butter and mixed with the ground powder, the almond powder, the common tea powder, the horse tea powder, and the rest of the prepared meringue to prepare a lower layer dough, A lower layer manufacturing step (S3) of baking the lower layer dough for a predetermined time to produce a lower layer;
The intermediate layer prepared in the middle layer preparation step (S2) is placed on the lower layer prepared in the lower layer production step (S3), and the upper layer completed in the upper layer production step (S1) A layer forming step (S4) of forming a layer;
The chocolate chocolate liquid which is melted in the state where the upper layer, the middle layer and the lower layer are formed in the three-layered state through the layer formation step (S4) and dried for a predetermined time to complete the general chocolate candy ), &Lt; / RTI &gt;
The upper layer manufacturing step (S1)
An upper layer material preparing step (S1-1) of preparing an egg white, sugar, flour, almond powder, minute sugar, and general tea powder to prepare an upper layer;
The whipped egg whites prepared in the upper layer material preparation step (S1-1) are all whipped, and the sugar prepared by the upper layer material preparing step (S1-1) is mixed with the whipped egg whites a plurality of times to prepare the upper layer A meringue preparation step (S1-2);
The dough paste preparation step S1-1 for preparing the dough paste by mixing the prepared almond powder, minute, and thick powders through the upper layer material preparation step (S1-1) into the meringue prepared through the upper meringue preparation step (S1-2) 3);
A drying and baking step (S1-4) of forming the dough paste produced through the dough paste manufacturing step (S1-3) into a predetermined shape and drying it at a room temperature and then baking it in a preheated oven at a predetermined temperature for a predetermined time to prepare an upper layer ), &Lt; / RTI &gt;

The intermediate layer manufacturing step (S2)
An intermediate layer material preparing step (S2-1) of preparing fresh cream, white chocolate, trimoline, genera tea powder and horse tea powder;
A heating step (S2-2) of heating a first mixture prepared by mixing the whipped cream and the trimoline prepared through the intermediate layer material preparation step (S2-1) for a predetermined time;
An emulsifying step (S2-3) of adding a white chocolate to the first mixture heated in the heating step (S2-2) so as to melt the white chocolate to prepare a second mixture;
A first mixing step (S2-4) of mixing the general mixture powder and the horse powder with the second mixture and then storing the prepared intermediate layer in a refrigerator for a predetermined time,

The lower layer manufacturing step (S3)
(S3-1) preparing a lower layer material for preparing milk butter, sugar powder, flour, almond powder, genera tea powder, horse tea powder, and egg whites;
The milk butter prepared at the lower layer material preparing step (S3-1) is melted at room temperature, and the milk butter prepared by mixing the prepared sugar powder prepared through the lower layer material preparation step (S3-1) with the melted milk butter to prepare a milk butter mixture Step S3-2;
A lower layer meringling step (S3-3) of manufacturing a meringue by whipping the egg whites prepared through the lower layer material preparation step (S3-1);
A third mixing step of mixing the third portion of the meringue prepared through the lower layer meringling step (S3-3) and the milk butter mixture prepared through the milk butter processing step (S3-2) into a second mixing step (S3-4);
After the mixture of the powders, almond powder, general tea powder and horse tea powder prepared through the lower layer material preparation step (S3-1) is mixed with the intermediate mixture prepared through the second mixing step (S3-4), the lower layer meringling step (S3-5) for preparing a lower layer dough by mixing two-thirds of the meringue prepared through the step (S3-3);
A lower layer baking step (S3-6) of filling the lower layer dough produced through the lower layer dough producing step (S3-5) into a mold and baking the oven at a temperature of 150 degrees for 9 to 10 minutes to produce a lower layer; A method for manufacturing a generic tea chocolate confectionery.
The method according to claim 1,
The upper layer material preparation step (S1-1) of the upper layer production step (S1)
It is characterized by preparing 20-30% by weight of egg white, 5-15% by weight of sugar, 0.5-5% by weight of pulverulent powder, 20-31% by weight of almond powder, 27-45% by weight of powder and 0.1-3% Lt; / RTI &

The intermediate layer material preparation step S2-1 of the intermediate layer production step S2
Wherein the tea powder is prepared in an amount of 20 to 30% by weight, 60 to 75% by weight of white chocolate, 1 to 6% by weight of trimoline, 1 to 5% by weight of common tea powder, and 0.5 to 4%

The lower layer material preparation step (S3-1) of the lower layer production step (S3)
A mixture of 20 to 35 wt% of milk butter, 18 to 30 wt% of sugar powder, 10 to 25 wt% of powder, 1 to 7 wt% of almond powder, 0.5 to 3 wt% of general car powder, 0.1 to 1 wt% of powder of horse tea, 17 to 30% by weight based on the total weight of the preparation.
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