KR101984429B1 - Choux stick and method for manufacturing of the same - Google Patents

Abstract

The present invention relates to a churros stick and a preparing method thereof. The preparing method of the present invention comprises: a mixing step (S10) of preparing a dough by weighing margarine, cooking oil, refined saline, purified water, flour, whole egg fluid, and a synthetic expansion agent, and mixing the same by a mixer; a dividing step (S20) of dividing the dough; a heating step (S30) of heating the divided dough in an oven of 173 to 177°C for 30 to 31 minutes to prepare a churros stick; a cooking step (S40) of cooling the churros stick at 1 to 35°C for 30 to 50 minutes; and a molding step (S50) of injecting 33 to 37 g of cream into the churros stick. According to the present invention, the churros stick which can be easily taken by everyone by injecting chocolate and yogurt creams into the churros stick of a soft texture can be provided.

Description

[0001] The present invention relates to a method for manufacturing a foil,

The present invention relates to a sucrose and a method for producing the same, and more particularly, to a sucrose which can be easily ingested by both men and women by injecting chocolate and yogurt cream into a smooth sticky texture, and a method for producing the same.

Bread refers to a product made by mixing wheat flour with water and fermenting it, then baking it in the oven. Here, flour, salt, water, yeast, dairy products are added to form dough, and nuts and dried fruits are added. Flour, which is the main ingredient of these breads, has been widely used for producing various noodles or confectionery because it is rich in gluten and is advantageous for dough. Consumption of bread is rapidly increased due to the change of eating habits according to the busy daily life and westernization of modern people have.

However, as consumers' dietary habits have improved in palatability and quality, consumer demand for flavor as well as nutritional and palatability has been increasing. Therefore, by adding food ingredients containing human body oil ingredients to bread, Attempts have also been made to increase visual appeal by decorating bread in various ways.

For example, conventional soybean breads are mainly composed of flour and bean paste, which are major ingredients, and they occupy a considerable position as a favorite food today. However, the existing bread has a side that is not suitable for eating because the smell of red bean is not removed, and because the bread is oiled and baked, the taste is so strong that men and women, especially those who dislike the taste, are inadequate to eat .

In the prior art for a puffed bread in which a consumer can feel a new taste compared to a traditional puff bread by replacing it with a puffy bean paste instead of bean jam, a puff having a main ingredient of sugar powder, powdered milk and corn starch is used. Is beneficial from a nutritional point of view, but the price is expensive and not only economical but also has a problem of taste. Therefore, the present inventors have completed the present invention in order to develop a bread which can be easily ingested with a soft texture without feeling it.

It is an object of the present invention to provide a sucrose which can be easily ingested by both sexes by injecting chocolate and yogurt cream into a smooth sticky texture, and a method for producing the same.

According to one aspect of the present invention, embodiments of the present invention include a mixing step (S10) of mixing a margarine, edible oil, purified salt, purified water, flour, egg product, and synthetic swelling agent with a mixer to prepare a dough; Dividing the dough (S20); According to one aspect of the present invention, the embodiments of the present invention are a method for producing a dough by mixing a margarine, edible oil, refined salt, purified water, flour, granule, synthetic swelling agent, Step S10; Dividing the dough (S20); A heating step (S30) of heating the divided dough in an oven at 173 DEG C to 177 DEG C for 30 minutes to 31 minutes to produce a shoe stick; A cooling step (S40) of cooling the sucrose at 1 DEG C to 35 DEG C for 30 minutes to 50 minutes; And a molding step (S50) of injecting 33 to 37 g of cream into the shist.

The dough in the mixing step may contain 2.25% by weight to 2.75% by weight of margarine, 2.34% by weight to 2.86% by weight of edible oil, 0.09% by weight to 0.11% by weight of refined salt, 9.37% to 11.34% by weight of purified water, 6.57% to 8.03% by weight of wheat flour, 9.36% by weight to 11.44% by weight of the egg white, and 0.09% by weight to 0.11% by weight of synthetic swelling agent.

In the mixing step, the dough is blended at a low speed for 1 minute to 2 minutes using a vertical mixer, and the granular liquid is then divided into three times, It can be blended for 2 minutes.

The cream in the molding step may be any one selected from chocolate cream or yogurt cream.

The chocolate cream comprises 28.89% by weight to 35.31% by weight of milk, 8.64% to 10.56% by weight of other processed products, 8.64% to 10.56% by weight vegetable cream, 13.14% by weight to 16.06% by weight of quasi-chocolate, and 0.72% % ≪ / RTI > by weight.

The yoghurt cream contains 16.74 to 20.46% by weight of vegetable cream, 13.05 to 15.95% by weight of other processed products, 26.19 to 32.01% by weight of milk, 1.53 to 1.87% by weight of yogurt paste, 1.53 to 1.87% % ≪ / RTI > and yogurt fractions from 0.81% to 0.99% by weight.

An inner wrapping step (S60) of wrapping the shoe stick through the forming step; A metal detection step (S70) of passing the packed schists through a metal detector; An outer wrapping step (S80) of outer wrapping the shoe stick through the metal detection step; And a cryopreservation step (S90) of cryopreserving the outer wrapped steril at -18 占 폚 or lower.

As described above, according to the present invention, there is provided a shoe stick which can be easily hand-worn by injecting separately formulated chocolate and yogurt cream so as not to melt in a shoe having a soft and crispy texture, and to provide a shoe stick and its manufacturing method can do.

1 is a flowchart illustrating a method of manufacturing a schist according to an embodiment of the present invention.
2 is a schematic view of equipment used in the blending step according to an embodiment of the present invention.
3 is a schematic diagram of a split stage facility according to an embodiment of the present invention.
4 is a schematic diagram of a heating stage arrangement according to an embodiment of the present invention.
5 is a schematic view of a molding step arrangement according to an embodiment of the present invention.
6 is a photograph of an outer packed shoe stick according to an embodiment of the present invention.

The details of other embodiments are included in the detailed description and drawings.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described below, but may be embodied in various forms. In the following description, it is assumed that a part is connected to another part, But also includes a case in which other media are connected to each other in the middle. In the drawings, parts not relating to the present invention are omitted for clarity of description, and like parts are denoted by the same reference numerals throughout the specification.

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

The present invention relates to a sucrose and a method for producing the same, and more particularly, to a sucrose which can be easily ingested by both sexes by injecting chocolate and yogurt cream into a smooth, textured sucrose, and a process for producing the same.

1, a description will be given of a schist and a method of manufacturing the same according to an embodiment of the present invention. 1 is a flowchart illustrating a method of manufacturing a schist according to an embodiment of the present invention.

Referring to FIG. 1, a schuster and a method for manufacturing the same according to an embodiment of the present invention are manufactured by mixing margarine, edible oil, purified salt, purified water, flour, granule, synthetic swelling agent, Step S10; Dividing the dough (S20); A heating step (S30) of heating the divided dough in an oven at 173 DEG C to 177 DEG C for 30 minutes to 31 minutes to produce a shoe stick; A cooling step (S40) of cooling the sucrose at 1 DEG C to 35 DEG C for 30 minutes to 50 minutes; And a forming step (S50) of injecting 33 g to 37 g of cream into the shist.

The mixing step (S10) is a step of weighing and mixing the materials used in the manufacture of shoe sticks and blending the materials. 2 is a schematic view of equipment used in the blending step according to an embodiment of the present invention. The material to be added to the method for manufacturing a shistock according to the present invention may be selected from margarine, edible oil, purified salt, purified water, flour, egg white, and synthetic swelling agent. Among the above materials, it is preferable to use bread margarine. Wherein the dough comprises 2.25% by weight to 2.75% by weight of margarine, 2.34% by weight to 2.86% by weight of edible oil, 0.09% by weight to 0.11% by weight of purified salt, 100% by weight of purified water, 9.27 to 11.33 wt.% Of wheat flour, 6.57 to 8.03 wt.% Of wheat flour, 9.36 to 11.44 wt.% Of egg white and 0.09 to 0.11 wt.% Of synthetic swelling agent, .

The wheat flour used in the present invention is a strong flour. Wheat flour is divided into high-strength, middle-strength and low-strength depending on the content of gluten. In the present invention, high-strength and gravity are mixed. High-strength flour is a high-quality wheat flour containing a high content of proteins and especially gluten. It contains 11% to 13% of protein and 40% of gluten. It is a flour used mainly for making bread when it is kneaded with water.

If the weight of the flour is less than 6.57% by weight, the dough may not be loosened and the shape of the bread may be disturbed. If the weight of the flour exceeds 8.03% by weight, the digestive disorder may occur due to the gluten component contained in the flour And there is a disadvantage in that the breadth is thick and the texture of the bread is not good and the degree of preference is lowered.

The mixture of the materials is prepared by mixing margarine, edible oil, refined salt, water and wheat flour at a low speed for 1 minute to 2 minutes using a vertical mixer, adding the turmeric liquid three times and mixing at high speed for 1 minute to 2 minutes . If you add 3 volumes of total liquid, the other ingredients will not be separated and the whole liquid will mix well.

The dough that has undergone the mixing step is subjected to a dividing step (S20) in which it is divided into appropriate sizes. 3 is a schematic diagram of a split stage facility according to an embodiment of the present invention. In the dividing step (S20), the division of the dough is preferably divided into 40g to 50g using an automatic divider.

Next, the divided dough is heated in an oven at 173 DEG C to 177 DEG C for 30 minutes to 31 minutes to perform a heating step (S30) for producing a shist. 4 is a schematic diagram of a heating stage arrangement according to an embodiment of the present invention. The heating step (S30) is preferably a rotary oven, but is not limited thereto and may be selectively used including a heating method commonly used in the art. In addition, it is preferable that the center temperature of the Schuster heated in the oven is 85 DEG C or higher in the heating step.

Next, a cooling step (S40) is performed in which the Schist stick having been subjected to the heating step (S60) is cooled at 1 DEG C to 35 DEG C for 30 minutes to 50 minutes. It is preferable that the cooling step (S40) is performed by using a cooling fan, but the cooling method is not limited thereto, and the cooling method commonly used in the art may be further included.

And a molding step (S50) of injecting 33g to 37g of cream into the sterilizer after the cooling step (S40) is performed. 5 is a schematic view of a molding step arrangement according to an embodiment of the present invention. It is preferable that the cream in the molding step S50 is injected with one of chocolate cream or yogurt cream and work in a separate creaming room. Wherein the chocolate cream comprises 28.89% by weight to 35.31% by weight of milk, 8.64% to 10.56% by weight of other processed products, 8.64% to 10.56% by weight of vegetable cream, 13.14% by weight to 16.06% by weight of quasi-chocolate, 0.72% 0.88% by weight.

The yoghurt cream may contain 16.74 to 20.46% by weight of vegetable cream, 13.05 to 15.95% by weight of other processed products, 26.19 to 32.01% by weight of milk, 1.53 to 1.87% by weight of yogurt paste, 1.53% To 1.87% by weight and yogurt fractions of 0.81% to 0.99% by weight. The sucrose into which the chocolate cream or yogurt cream is injected is preferably 25 cm in length, 3 cm in height and 60 g in weight. In addition to chocolate cream, yogurt cream, cheese cream, peanut cream, cranberry cream, including a variety of other creams can be injected.

The inner wrapping step S60 is a step of wrapping the shoe stick through the forming step. Preferably, the inner wrapping step is wrapped using an automatic wrapping machine, and wrapping is carried out after confirming that the weight of the shrost is 60 g.

The shoe stick having passed through the wrapping step S60 carries out a metal detection step (S70) for passing it through the metal detector. The metal detector used in the metal detection step S70 may be selectively used a metal detector commonly used in the art. Next, an outer wrapping step (S80) for outer wrapping the shoe stick through the metal detection step is performed. The outer packaging of the shist is carried out in a separate outer packaging room. 6 is a photograph of an outer packed shoe stick according to an embodiment of the present invention. The frosting step S90 is performed in which the frosted frozen warehouse at 18 DEG C or lower is frozen and stored.

It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. The scope of the present invention is defined by the appended claims rather than the foregoing detailed description, and all changes or modifications derived from the meaning and scope of the claims and the equivalents thereof are included in the scope of the present invention Should be interpreted.

Claims (8)

A mixing step (S10) of mixing a margarine, edible oil, refined salt, purified water, flour, egg yolk liquid and synthetic swelling agent, followed by mixing with a mixer to produce a dough;
Dividing the dough (S20);
A heating step (S30) of heating the divided dough in an oven at 173 DEG C to 177 DEG C for 30 minutes to 31 minutes to produce a shoe stick;
A cooling step (S40) of cooling the sucrose at 1 DEG C to 35 DEG C for 30 minutes to 50 minutes; And
(S50) of injecting 33g to 37g of cream into the shistie,
The dough in the mixing step may contain 2.25% by weight to 2.75% by weight of margarine, 2.34% by weight to 2.86% by weight of edible oil, 0.09% by weight to 0.11% by weight of refined salt, Wherein the synthetic swelling agent comprises from 9.27% by weight to 11.33% by weight of purified water, from 6.57% by weight to 8.03% by weight of wheat flour, from 9.36% by weight to 11.44% by weight of the granular liquid, and from 0.09% by weight to 0.11% by weight of synthetic swelling agent. delete delete The method of claim 1,
Wherein the cream in the molding step is any one selected from the group consisting of chocolate cream and yogurt cream. 5. The method of claim 4,
The chocolate cream comprises 28.89% by weight to 35.31% by weight milk, 8.64% to 10.56% by weight of other processed products, 8.64% to 10.56% by weight vegetable cream, 13.14% by weight to 16.06% by weight quasi-chocolate, and 0.72% ≪ / RTI > by weight. 5. The method of claim 4,
The yoghurt cream contains 16.74 to 20.46% by weight vegetable cream, 13.05 to 15.95% by weight of other processed products, 26.19 to 32.01% by weight of milk, 1.53 to 1.87% by weight of yogurt paste, 1.53 to 1.87% By weight and yogurt fractions of from 0.81% to 0.99% by weight. The method according to claim 1,
An inner wrapping step (S60) of wrapping the shoe stick through the forming step;
A metal detection step (S70) of passing the packed schists through a metal detector;
An outer wrapping step (S80) of outer wrapping the shoe stick through the metal detection step; And
(S90) for cryopreserving the outer wrapped sucrose at -18 占 폚 or lower. 7. A sistic manufactured by the method of any one of claims 1 to 7.

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