KR101985333B1 - Method for Manufacturing Chocolate Pie Containing Coffee - Google Patents

Abstract

The present invention relates to a method for producing a coffee choco pie in which coffee is added to the choco pie manufacturing process to add coffee flavor to the choco pie.
The coffee chocolate choco pie prepared by the method of the present invention contains coffee in a chocolate-coated biscuit, so that the sweetness of the chocolate and the bitter taste of the coffee are harmonized, and the chocolate and coffee flavors are harmonized to enrich the flavor of the chocolate pie. This coffee supplements the effects of choco pie overeating problems.

Description

Method for Manufacturing Chocolate Pie Containing Coffee

The present invention relates to a method for producing a coffee choco pie in which coffee is added to the choco pie manufacturing process to add coffee flavor to the choco pie.

In general, choco pie is a snack made by adhering two round biscuits with marshmallow and coating chocolate on the outside, and is widely known as a snack for all ages.

However, biscuits, marshmallows, and chocolate, which are the main ingredients of choco pies, have a high sugar content and do not contain nutritional ingredients in a balanced manner, which does not meet the taste of modern people seeking well-being. Efforts have been made to meet the needs of the United States.

Mainly, a method of adding functional ingredients containing useful ingredients to biscuit dough used for manufacturing choco pies has been attempted to impart functionality to choco pies. For example, Korean Patent Publication No. 0987059 has citrus fruits (citrus fruits and tangerines). Shell powder), walnut in Korean Patent Publication No. 1737204, three (leaf or root) powder in Korean Patent Publication No. 2017-0028643, and 100% Cactus Cactus extract in Korean Patent Application Publication No. 2016-0147313 In addition, these additive materials were intended to enhance the nutritional and functional preferences of choco pies.

However, citrus, walnut, three, and zinnia added to the dough are included in the biscuit material and baked at high temperature, so useful ingredients contained in them are easily destroyed at high temperatures, and especially fragrance ingredients are mostly volatilized or denatured during baking, making them useful for choco pies. The addition effect of the ingredients cannot be sufficiently obtained, and the aroma and taste of these additives can hardly be felt by the strong aroma and taste of the coated chocolate on the surface, so that a sensory benefit can hardly be expected.

In order to solve this drawback, Korean Patent Publication No. 1585314 discloses a blueberry concentrate in a water-in-oil (W / O) emulsion and prepares a cream, followed by the blueberry cream, blueberry jam, and blueberry half. A method for preparing blueberry choco pies, containing dried products and coating chocolate on the edges of cookies, has been proposed.

The invention does not heat the blueberry has the advantage of preventing the loss of useful components and flavor of the blueberry, but the blueberry concentrate is encapsulated by a lipophilic material, so the rich flavor of the blueberry is not emitted, the blue Berry choco pies can improve nutritional functionality by adding useful ingredients of blueberries to choco pies, but sensory functionality is not expected to be improved since no additional effects of flavor can be obtained.

The present invention is to solve the above problems, it is to provide a method for producing a coffee chocopie that can improve the sensory functionality as well as nutritional functionality by adding coffee during the preparation of the chocolate pie.

In order to solve the above problems, the present invention is 100 to 100 parts by weight of sugar, 80 to 120 parts by weight of sugar, 75 to 95 parts by weight of margarine, 10 to 30 parts by weight of egg, 1 to 5 parts by weight of expanding agent, 1 to 5 parts by weight of emulsifier and Kneading 5 to 15 parts by weight of coffee powder with water; Preparing the biscuits by molding the dough and baking in an oven for 10-20 minutes at 180-200 ° C. and 150-180 ° C. in a lower fire; Preparing a hot water extract by adding 30-50 parts by weight of green tea leaves to 100 parts by weight of water and boiling for 1 to 3 hours; Preparing a coating solution by mixing 1 to 3 parts by weight of a thickener to 10 parts by weight of the hot water extract; 80 to 120 parts by weight of sugar, 75 to 95 parts by weight of margarine, 10 to 30 parts by weight of eggs, 1 to 5 parts by weight of expanding agent and 1 to 5 parts by weight of emulsifier were kneaded together with water. Pouring on top of biscuits; Preparing a biscuit having a double structure by putting the dough into biscuits and then baking again at an upper fire of 180 to 200 ° C. and a lower fire of 150 to 180 ° C. for 10 to 20 minutes; Applying the coating solution to a biscuit having a dual structure before the biscuit having a dual structure is cooled; Preparing marshmallow by mixing 40-50 parts by weight of egg whites and 1-10 parts by weight of gelatin; Put the marshmallow on the lower surface of the double structure biscuit coated with the coating liquid and put the biscuit of the double structure so that the lower surface of the biscuit biscuit coated with the coating liquid is in contact with the marshmallow. Leaving two bi-structure biscuits together; And applying chocolate to the surface of two bi-structure biscuits adhered to the marshmallows. A method of manufacturing coffee chocopies, comprising: applying chocolate to the surface of biscuits; do.

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The coffee chocolate choco pie prepared by the method of the present invention contains coffee in a chocolate-coated biscuit, so that the sweetness of the chocolate and the bitter taste of the coffee are harmonized, and the chocolate and coffee flavors are harmonized to enrich the flavor of the chocolate pie. This coffee supplements the effects of choco pie overeating problems.

In addition, the biscuits may be manufactured in a double structure or a coating film may be formed on the surface of the biscuits so that the chocolate and coffee aromas can be enjoyed respectively, and the appearance of the choco pie can be suppressed during handling.

In the method for preparing coffee choco pie of the present invention, a coffee powder is added to a dough and then baked into a predetermined size and shape, and then baked to prepare a biscuit. After the marshmallow is inserted between the two biscuits, the chocolate is placed on the entire surface. The process consists of coating.

Coffee is a symbolic food made from beans made by roasting the seeds of the coffee tree. When the coffee tree is ripe, the fruit becomes reddish and gives a greenish green bean. The coffee is dried and roasted before being used.

The taste varies from bitterness, sourness, sweetness and astringent taste.Bitter taste is caffeine, astringent taste is tannin, sweetness is sugar, sour taste is fatty acid, and fatty acid is saturated fatty acid, palmitic acid and stearic acid, unsaturated fatty acid olecin and essential fatty acid. Linoleic acid, in addition to moisture, crude protein, crude fiber, ash and volatile organic acids that smell.

Coffee acts as a stimulant on the nervous system to stimulate mental activity and perception to make thinking clearer and physically to tense muscles to increase labor and help diuretic to promote gastrointestinal activity and sleep. It has also been reported to be effective in arousing chasing effect, improving learning ability, dieting, improving exercise ability, preventing hangover and relieving arteriosclerosis.

In particular, magnesium in coffee helps to suppress diabetes, and chlorogenic acid is a polyphenolic compound that inhibits lipid peroxide production, inhibits cholesterol biosynthesis, antioxidant activity, and anticancer activity. Exert.

In the present invention, the addition of coffee having the same effect as the preparation of the chocolate pie blends the sweetness of the chocolate and the bitterness of the coffee while the chocolate and coffee aroma is harmonized to enrich the flavor of the chocolate pie, and overeating the chocolate and body weight and blood Although there is a disadvantage of increasing cholesterol, caffeine contained in coffee increases the metabolism with diuretic action, promotes calorie consumption, and chlorogenic acid inhibits cholesterol biosynthesis, thereby reducing the problems caused by overeating of choco pies.

First, coffee powder 5 to 15 parts by weight mixed with 80 to 120 parts by weight of sugar, 75 to 95 parts by weight of margarine, 10 to 30 parts by weight of eggs, 1 to 5 parts by weight of expanding agent and 1 to 5 parts by weight of emulsifier. After kneading, add water.

The flour is suitable for the preparation of biscuits, and the swelling agent may be a conventional baking powder used for making confectionery, and butter may be used instead of margarine, and an emulsifier may be used for soybean lecithin and sucrose fatty acid. Esters, glycerin fatty acid esters, sorbitan fatty acid esters and the like.

Next, the dough is molded on a heating plate such as a flat iron plate and baked, and may be aged for 1 to 3 hours at room temperature and 10 to 20 hours at refrigeration conditions to soften or give elasticity to the biscuit. It may be formed into a general shape, but may be molded into a variety of shapes having a flat shape, the molded product is put in an oven and baked for 10 to 20 minutes at 180 ~ 200 ℃, 150 ~ 180 ℃ upper water to prepare a biscuit.

Next, prepare marshmallows to be inserted between the biscuits, marshmallows, 40 to 50 parts by weight of egg whites and 1 to 10 parts by weight of gelatin, soaked in water, in a water bath at 50 to 70 ° C in high-speed mixing with whistle or whipping. To prepare.

Put the marshmallow on the biscuit and put the biscuit on it again so that the marshmallow is positioned between the two biscuits and pressurize it so that the two biscuits are bonded by the marshmallows, so that the chocolate is coated on the surface by immersing it in the liquid chocolate. Prepare coffee choco pies.

The coffee chocolate choco pies prepared as described above have the effect of enhancing the flavor compared to the conventional chocolate choco pie with the aroma of chocolate and coffee scent, but the entire chocolate choco pie is coated with chocolate. Before ingesting the chocolate flavor and while ingesting the coffee aroma is offset with the chocolate flavor there is a drawback that does not sufficiently express the coffee aroma.

In particular, biscuits used in choco pies have a soft porous structure, so that liquid chocolate penetrates into the biscuits, so that the chocolate is mixed with the chocolate and coffee aromas. There is this.

In order to prevent this, it is necessary to prevent the chocolate on the surface and the coffee of the biscuits from being mixed with each other. For this purpose, it is preferable to prepare a biscuit having a double structure by pouring a dough containing no coffee powder on the baked biscuits and then baking again.

Roasted biscuits with coffee ingredients, i.e., non-coffee dough, or upper biscuit dough, are poured into the lower biscuits, coating the lower biscuits as they flow down the surface of the lower biscuits, Since the upper and side surfaces of the lower biscuits are placed, the upper biscuit dough is applied and the lower surface of the lower biscuits is exposed to the outside.

At this time, by placing a marshmallow on the surface where the lower biscuit is exposed to the outside, that is, the lower surface of the upper biscuit is not applied, the biscuit is placed on the lower surface of the lower biscuit again to be in contact with the marshmallow, thereby manufacturing coffee choco pie in the same manner as described above. do.

The dough applied to the upper part of the biscuit is the same as the remaining ingredient ratio except for the coffee powder in the dough composition of the lower biscuit, and in this case, since the ratio of the lower biscuit in the whole biscuit becomes relatively low, In order to keep constant, it is preferable to increase the addition amount of the coffee powder in the initial lower biscuit manufacture within the range defined above.

The temperature and time for re-baking are also the same as in manufacturing the lower biscuits, but since the lower part of the lower biscuits is baked in an overlap, it is preferable to reduce the initial and re-baking temperature and time within the above range.

The biscuit of the double structure manufactured as described above is applied as the upper biscuit dough flows down the surface of the lower biscuit, so that the upper biscuits are formed thinner than the lower biscuits, and the upper biscuits and the lower biscuits are baked under the same conditions. This will bake more.

Therefore, the biscuit of the double structure has a lower lower biscuit and the upper biscuit is relatively hard, so even if the biscuit is immersed in liquid chocolate, the chocolate is blocked by the hard upper biscuit and does not penetrate into the lower biscuit, and the lower biscuit is exposed to the outside. Silver marshmallows are in contact with each other, so chocolate and coffee do not mix, so you can enjoy both chocolate and coffee aroma when you eat coffee choco pies.

In addition, when chewing coffee choco pies, you can first feel the hard texture of the upper biscuits, and then you can feel the soft texture of the lower biscuits and the chewy texture of the marshmallows again. You can enjoy the hard biscuit shaped to form the exoskeleton of the coffee choco pie, so there is an effect to reduce the breakage of coffee choco pie during handling.

As another solution to prevent the mixing of chocolate and biscuit coffee on the surface, it is preferable to apply a coating solution containing a green tea leaf hot water extract solution to the biscuit and then adhere it with marshmallows. Filtration to obtain the green tea leaf hot water extract from which the solids are removed and then prepared by mixing a thickener.

The hot water extraction may be carried out by boiling 30 ~ 50 parts by weight of green tea leaves in 100 parts by weight of water for 1 to 3 hours, and the coating solution may be prepared by mixing the hot water extract with a thickener in a 10: 1 to 3 weight ratio.

After baking the biscuits and before cooling to room temperature, the coating liquid is applied to allow the moisture of the coating liquid to evaporate and remove by the temperature of the biscuit itself so that a coating film is formed on the surface of the biscuit. Since the coffee aroma volatilized from the inside of the coating film is prevented, the coffee aroma is prevented from being lost and the chocolate is prevented from penetrating into the biscuit to prevent the chocolate aroma from mixing with the coffee aroma.

In addition, chocolate and coffee contain a lot of caffeine, so excessive intake of coffee chocopies can cause side effects such as neurological hypersensitivity, muscle spasms, and insomnia caused by caffeine, and bone density decreases, causing osteoporosis. Because it contains a large amount of catechin, a kind of polyphenol, and catechin easily binds with caffeine to form a precipitate, it inhibits the absorption of caffeine in the body. Also, catechin has a high antioxidant effect and cholesterol in the digestive system. Efficacy in inhibiting the absorption of the protein also provides an effect of suppressing the increase in blood cholesterol by chocolate overeating.

In addition, theanine contained in green tea leaves inhibits the activity of caffeine, converts caffeine into insoluble, and precipitates. Theanine also has the effect of inhibiting caffeine-induced sleep inhibition.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples, and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. It will be apparent to those skilled in the art to which the present invention pertains.

<Example 1>

400 g of flour, 400 g of sugar, 340 g of margarine, 73 g of eggs, 10 g of baking powder, 10 g of emulsifier (SP, HQ Food, Korea), 35 g of instant coffee mix (Maxim, Dongsuh Food, Korea) 400 g of water was poured, and then the mixture was prepared by mixing for 1 minute at 1 step (low speed) and 5 minutes at 3 steps (high speed) at room temperature of 24 ° C.

The dough was put in a sachet and squeezed into a flat iron plate in a circular form by 30 g, and then put into an oven to bake for 15 minutes at 185 ° C and 175 ° C on a lower fire.

Next, 500 g of sugar, 225 g of egg white, and 20 g of gelatin called water were added to a water bath in a high-speed mixing at a temperature of 60 ° C. to prepare marshmallows.

The marshmallows were put in another sachet and squeezed 20 g in the center of the biscuits, and then the biscuits were put on the marshmallows again and lightly pressed. These were immersed in liquid chocolate and then dried and dried to prepare coffee choco pies.

<Example 2>

In the dough of Example 1, an additional dough except for the instant coffee mix and the instant coffee mix content was increased to 50 g.

20 g each of the instant coffee mix content was increased, and then baked for 10 minutes at 180 ° C. and 170 ° C. of the upper fire to prepare a biscuit. Biscuits having a double structure were prepared by baking at 165 ° C. for 5 minutes.

Invert the biscuits of the double structure up and down, that is, the bottom (bottom side) is facing up when baking in the oven, and then squeezes 20 g of the marshmallow of Example 1 in the center of the biscuits, and again the bottom surface of the biscuits is double The biscuit was put on and then lightly pressed to contact with and then dipped in liquid chocolate, then taken out and dried to prepare a coffee choco pie.

<Example 3>

4 kg of green tea leaves were added to 10 l of drinking water, and the mixture was boiled for 2 hours, filtered through a nonwoven fabric to remove solids, and 1 kg of hydroxypropylmethylcellulose was mixed thereto to prepare a coating solution.

A coffee chocopie was prepared in the same manner as in Example 1, except that the coating solution was sprayed on the biscuit immediately after baking in Example 1 and naturally cooled.

Comparative Example

In Example 1, except that the biscuit was prepared without mixing the instant coffee mix in the dough, was prepared in the same manner as in Example 1 Choco Pie.

Test Example 1 Breakage Test

The chocopies prepared in Examples 1 to 3 and Comparative Examples were put in boxes of 10 groups for each group, shaken for 1 minute, and then evaluated for breakage by counting the number of portions of the choco pies lost (only chocolate on the surface was broken or The results are shown in Table 1 below.

Failure test result Example 1 Example 2 Example 3 Comparative example Breakage Count 5 3 2 5

Referring to Table 1, Example 1 and Comparative Example were five, whereas Example 2 and Example 3 were broken two, but in Example 2 manufactured with a biscuit having a double structure, the outer biscuit layer was It is harder than the internal biscuit layer to have a higher holding force to withstand the external impact, and in Example 3, the coating liquid containing viscous hydroxypropylmethylcellulose is dried by the temperature of the biscuit to form a coating film on the surface of the biscuit. The coating film is elastic and is judged as a result of preventing the internal biscuit breakage from the external impact.

Therefore, if biscuits used for choco pies are formed in a double structure and outer biscuits are formed harder than the inner biscuits or a coating film is formed on the surface of the biscuits, the choco pies can be prevented from being broken during distribution. Merchandise is expected to increase.

Test Example 2 Sensory Test

Taste, aroma, chewing texture, and overall preference of the prepared choco pies were measured by five-point scale, and the average values of the five selected males and females, ranging from five to ten men and women, were shown in Table 2 below.

Sensory test result Example 1 Example 2 Example 3 Comparative example flavor 4.0 4.1 3.8 3.7 incense 3.7 4.0 4.2 3.5 Chewing texture 3.6 4.1 3.8 3.6 Overall preference 3.8 4.1 4.0 3.6 5: very good, 4: good, 3: medium, 2: bad, 1: very bad

As shown in Table 2, in the evaluation of the taste, the coffee choco pie of Example 2 prepared with a biscuit having a dual structure was the best and the chocolate choco pie of the comparative example without coffee was the lowest, and thus, in addition to the sweetness of the chocolate Adding the bitter taste of the coffee and forming the biscuits into a hard, soft double structure can improve the taste.

In the aroma, the examples in which coffee was added received better evaluations than the comparative examples in which coffee was not added. In Example 1, the addition of coffee was not sufficiently exerted due to the mixing of the chocolate and coffee flavors, whereas in Examples 2 and 3, Many commentators said that they could feel aroma and coffee aroma respectively.

In chewing texture, Example 2, which can feel stiffness (upper biscuit)> softness (lower biscuit)> chewyness (marshmallow) in sequence, is the best and slightly chewy feeling (coating film)> softness (biscuit)> chewyness (marshmallow) Feeling Example 3 was excellent next, and Example 1 and Comparative Example, which felt softness (biscuit)> chewyness (marshmallow), did not receive a relatively good evaluation.

Overall, the examples in which the coffee was added received better evaluation than the comparative examples in which the coffee was not added, and it can be seen that it is more advantageous in the sensory evaluation that the chocolate and the coffee are not mixed with each other.

Example according to the present invention in the overall preference is higher than the comparative example was able to confirm the commerciality of the coffee choco pie produced by the method of the present invention.

Claims (7)

80 to 120 parts by weight of sugar, 75 to 95 parts by weight of margarine, 10 to 30 parts by weight of eggs, 1 to 5 parts by weight of expanding agent, 1 to 5 parts by weight of emulsifier, and 5 to 15 parts by weight of coffee powder together with water Kneading;
Preparing the biscuits by molding the dough and baking in an oven for 10-20 minutes at 180-200 ° C. and 150-180 ° C. in a lower fire;
Preparing a hot water extract by adding 30-50 parts by weight of green tea leaves to 100 parts by weight of water and boiling for 1 to 3 hours;
Preparing a coating solution by mixing 1 to 3 parts by weight of a thickener to 10 parts by weight of the hot water extract;
80 to 120 parts by weight of sugar, 75 to 95 parts by weight of margarine, 10 to 30 parts by weight of eggs, 1 to 5 parts by weight of expanding agent and 1 to 5 parts by weight of emulsifier were kneaded together with water. Pouring on top of biscuits;
Preparing a biscuit having a double structure by putting the dough into biscuits and then baking again at an upper fire of 180 to 200 ° C. and a lower fire of 150 to 180 ° C. for 10 to 20 minutes;
Applying the coating solution to a biscuit having a dual structure before the biscuit having a dual structure is cooled;
Preparing marshmallow by mixing 40-50 parts by weight of egg whites and 1-10 parts by weight of gelatin;
Put the marshmallow on the lower surface of the double structure biscuit coated with the coating liquid and put the biscuit of the double structure so that the lower surface of the biscuit biscuit coated with the coating liquid is in contact with the marshmallow. Leaving two bi-structure biscuits together; And
Coating chocolate on the surface of the two bi-structure biscuit adhered to the marshmallow. delete delete delete delete delete delete