KR102046859B1 - Manufacturing method of Cookie cheese cake - Google Patents

Abstract

The present invention relates to a method of manufacturing a cookie cheese cake or a cookie cheese cake manufactured thereby, wherein the cookie cheese cake according to an aspect may exhibit various textures according to materials of the first sheet layer, the cream cheese layer, and the second sheet layer, The cup-shaped roasting is provided for one person and has the advantage of being easy to eat while holding in one hand.

Description

Manufacturing method of Cookie cheese cake

One aspect relates to a method of making a cookie cheese cake.

In today's world, the use of bread in stocks is increasing due to the improvement of living standards, the growth of the food service industry, the simplification of the diet, and the spread of the dessert culture. Accordingly, as the demand for confectionery and bakery is steadily increasing, and consumers' tastes are being advanced and diversified, health-oriented products are being developed. In particular, the cake of the bakery is a variety of forms such as sponge cake, chocolate cake, fruit cake and roll cake, cupcake, etc., is a food that does not fall into the place to celebrate a special day. In addition, it has a soft texture and is popular among children of all ages as well as children and young women, and is preferred as a snack, dessert or meal replacement.

Recently, as the number of single-person households has increased, 'single-person products' have expanded throughout the food industry, and now low-dose, small-package components are being launched one after another so that desserts can be eaten alone. Like this, single-use products not only increased the convenience of consumption in accordance with changing consumption patterns, but also lowered the burden on consumers due to the reasonable price.

The present inventors completed the present invention by manufacturing a cookie cheese cake according to the consumption pattern as described above.

One aspect is to prepare a first sheet layer by mixing 30 to 60 parts by weight of the solid butter with respect to 100 parts by weight of whole wheat cookies; Preparing a second sheet layer by creaming the solid butter, mixing 70 to 130 parts by weight of sugar and 35 to 100 parts by weight of eggs with respect to 100 parts by weight of the creamed solid butter. ; Preparing a cream cheese layer by creaming the cream cheese and mixing 100 to 350 parts by weight of sugar and 100 to 300 parts by weight of eggs with respect to 100 parts by weight of the creamed cream cheese; And applying a cream cheese layer to an upper end of the first sheet layer, and adding a second sheet layer to an upper end of the cream cheese layer to prepare a cookie cheese cake. It provides a method for producing a cookie cheese cake comprising a.

Another aspect is to provide a cookie cheese cake prepared according to the above production method.

Another aspect includes a first sheet layer in which 30 to 60 parts by weight of solid butter is mixed with respect to 100 parts by weight of whole wheat cookies; A cream cheese layer applied to an upper end of the first sheet layer; And a cookie cheese cake having a second sheet layer added to an upper portion of the cream cheese layer.

One aspect is to prepare a first sheet layer by mixing 30 to 60 parts by weight of the solid butter with respect to 100 parts by weight of whole wheat cookies; Preparing a second sheet layer by creaming the solid butter, mixing 70 to 130 parts by weight of sugar and 35 to 100 parts by weight of eggs with respect to 100 parts by weight of the creamed solid butter ; Preparing a cream cheese layer by creaming the cream cheese and mixing 100 to 350 parts by weight of sugar and 100 to 300 parts by weight of eggs with respect to 100 parts by weight of the creamed cream cheese; And applying a cream cheese layer to an upper end of the first sheet layer, and adding a second sheet layer to an upper end of the cream cheese layer to prepare a cookie cheese cake. It provides a method of manufacturing a cookie cheese cake comprising a.

The "first sheet layer" in the present specification is prepared by mixing crushed whole wheat cookies and butter, and constitutes the bottom layer of the cookie cheese cake, and provides a crunchy texture. It is also called the cookie bottom layer.

In the present specification, the "second sheet layer" is a mixture of sugar, egg, and force powder in a creamed solid butter, which is kneaded, and a lid layer covering a cream cheese layer of a cookie cheese cake according to a manufacturing method of one aspect. It provides a crunchy texture of cookies. It is also called the cookie cap layer.

The “cream cheese layer” in the present specification is a layer included between the first sheet layer and the second sheet layer, and provides a soft, dull or chewy texture of the cream cheese, and is included between the sheet layers to have a shape. There is an advantage not to be disturbed.

In one embodiment, a method of preparing a cookie cheese cake includes preparing a first sheet layer by mixing 30 to 60 parts by weight of a solid butter based on 100 parts by weight of whole wheat cookies. Specifically, the content of the solid butter relative to 100 parts by weight of the whole wheat cookie may be 30 to 60 parts by weight, 30 to 50 parts by weight, or 40 to 50 parts by weight. At this time, when the content of the solid butter is less than the above range, since the whole wheat cookie is not sufficiently mixed with the solid butter, there is a problem that the form of the finished cake first sheet layer is not maintained, if the above range is exceeded, burn in the oven When the fat in the solid butter is released, there is a problem that the finished cake first sheet layer is easily damped.

The method of manufacturing a cookie cheese cake according to one embodiment creams the solid butter, mixes 70 to 130 parts by weight of sugar and 35 to 100 parts by weight of egg with respect to 100 parts by weight of the creamed solid butter, Mixing to prepare a second sheet layer. Specifically, the content of sugar based on 100 parts by weight of the creamed solid butter may be 70 to 130 parts by weight, 80 to 120 parts by weight, 80 to 100 parts by weight, or 70 to 90 parts by weight. At this time, when the content of the sugar is less than the above range, when baking the prepared cookie cheese cake in the oven there is a problem that the water in the second sheet layer is discharged to the outside, so that the second sheet layer is crumbly, exceeds the above range, There is a problem that the flavor of the cream cheese is not felt by the sweetness of the sugar. In addition, the content of the egg with respect to 100 parts by weight of the creamed solid butter may be 35 to 100 parts by weight, 40 to 90 parts by weight, 40 to 80 parts by weight, or 50 to 70 parts by weight. At this time, when the content of the egg is less than the above range, there is a problem that the powder material such as the force component is not sufficiently mixed, if the above range, the dough is diluted, it is difficult to maintain the shape of the second sheet layer, the production When the baked cookie cheese cake is baked in the oven, the shape is changed into a flat shape, there is a problem that the value of the product falls. In addition, the second sheet layer may include 10 to 30 parts by weight of chocolate chips based on 100 parts by weight of the force component. Specifically, the second sheet layer may include 10 to 30 parts by weight, 10 to 25 parts by weight, or 15 to 25 parts by weight of chocolate chips based on 100 parts by weight of the force component. The chocolate chip is to provide a flavor of the second sheet layer, and may replace the flavor according to the reduction of the content of butter with the chocolate chip, and the second sheet layer may have a sweet taste due to the chocolate chip. At this time, when the content of the chocolate chip is less than the above range, there is a problem that the taste of the chocolate chip is not felt, and when it exceeds the above range, the dough of the second sheet layer and the chocolate chip do not harmonize, and the dough is well There is a problem that it does not stick together.

The method of manufacturing a cookie cheese cake according to one embodiment creams the cream cheese, and mixes 100 to 350 parts by weight of sugar and 100 to 300 parts by weight of eggs with respect to 100 parts by weight of the creamed cream cheese to form a cream cheese layer. Preparing. Specifically, the content of sugar with respect to 100 parts by weight of the creamed cream cheese may be 100 to 350 parts by weight, 100 to 300 parts by weight, or 150 to 250 parts by weight. At this time, when the content of the sugar is less than the above range, when baking the prepared cake in the oven, the moisture in the cream cheese is released to the outside, the cream cheese layer has a problem that, if it exceeds the above range, the amount of water in the cream cheese Increasingly spread cream cheese has a problem that the form of the cream cheese layer is not maintained. The content of the egg relative to 100 parts by weight of the creamed cream cheese may be 100 to 300 parts by weight, 100 to 250 parts by weight, or 150 to 200 parts by weight. At this time, when the content of the egg is less than the above range, there is a problem that the cream cheese, sugar and flavoring agent is not sufficiently mixed, if the above range, the cream cheese is diluted, the cream cheese layer of the finished cookie cheese cake is flat As it is, there is a problem that the value of the product falls.

In addition, the cream cheese layer may be further mixed with the flavoring agent 30 to 400 parts by weight based on 100 parts by weight of cream cheese. The flavoring agent may be, for example, matcha powder or oreo cookie. Flavorants are intended to provide a variety of flavors of the cream cheese layer, and may provide cookie cheese cakes of various flavors according to consumer preference. At this time, if the content of the flavoring agent is less than the above range, there is a problem that can not provide a variety of flavors because the flavor unique to the additional material is not felt, if exceeding the above range, the flavor unique to the additional material is stronger to reduce the consumer preference There is a problem. In particular, when the additional material is an Oreo cookie, there is a problem that the finished cookie cheese cake does not have a full texture and the flavor of cream cheese is not felt. In addition, when the additional material is matcha powder, the bitter taste of matcha powder is excessively felt, there is a problem that the flavor of the cream cheese is not felt.

In one embodiment, a method of manufacturing a cookie cheese cake includes applying a cream cheese layer to an upper end of the first sheet layer, and adding a second sheet layer to an upper end of the cream cheese layer to prepare a cookie cheese cake. Specifically, the cream cheese layer may be applied to 300 to 800 parts by weight, based on 100 parts by weight of the first sheet layer, 300 to 800 parts by weight, 300 to 700 parts by weight, 300 to 700 parts by weight, or 400 to 600 parts by weight. It may be part by weight. At this time, when the content of the cream cheese layer applied to the upper end of the first sheet layer is less than the above range, there is a problem that the flavor of the cream cheese is not sufficiently felt, if the above range, the cream cheese layer is thickened, the production After baking the baked cookie cheese cake in the oven, there is a problem that the shape of the cake is not preserved. In addition, the second sheet layer may be added to the upper portion of the cream cheese layer, 50 to 80 parts by weight, 50 to 80 parts by weight, 50 to 70 parts by weight, or 55 to 70 parts by weight based on 100 parts by weight of the cream cheese layer It may be wealth. At this time, when the content of the second sheet layer added to the upper portion of the cream cheese layer is less than the above range, since the second sheet layer does not sufficiently cover the cream cheese layer, after baking the prepared cookie cheese cake in the oven, the shape of the cake There is a problem that is not preserved, and if it exceeds the above range, there is a problem that the flavor of the cream cheese is not sufficiently felt.

In addition, the method of manufacturing a cookie cheese cake of one embodiment may further include the step of baking the prepared cookie cheese cake at 170 to 220 ℃ for 15 to 40 minutes. Specifically, the baking temperature and time of the prepared cookie cheese cake may be performed for 15 to 40 minutes at 170 to 220 ℃, 15 to 30 minutes at 180 to 210 ℃, or 20 at 180 to 190 ℃ To 30 minutes. At this time, when the baking temperature is less than the above range, there is a problem that the second sheet layer is not fully ripe, or the moisture inside the second sheet layer dough is hard to be released to the outside, thereby increasing the water content in the second sheet layer. If it exceeds the above range, there is a problem that the dough of the second sheet layer is excessively ripe and the second sheet layer is hard. In addition, when the baking time is less than the above range, there is a problem that the second sheet layer is not sufficiently swollen. When the baking time exceeds the above range, the color of the second sheet layer becomes dark and the texture becomes hard. There is a problem that the preference is reduced.

In addition, the method of manufacturing a cookie cheese cake of one embodiment may further comprise the step of refrigerated the cookie cheese cake prepared for 30 to 180 minutes at 0 to 10 ℃. Specifically, the cold storage of the prepared cookie cheese cake may be performed for 30 to 180 minutes at 0 to 10 ℃, 30 to 150 minutes at 1 to 8 ℃, or 60 to 120 minutes at 2 to 5 ℃. . At this time, when the refrigerated storage temperature is less than the above range, there is a problem that the second sheet layer is wet due to the inflow of external moisture, and if it exceeds the above range, the cream cheese layer is not sufficiently hardened, soft and nodule of the cookie cheese cake There is a problem that one texture is reduced. In addition, when the cold storage time is less than the above range, the surface of the second sheet layer is not smooth enough, since the cream cheese layer is melted, the shape of the finished cake is changed, there is a problem that the value of the product is reduced, the range If it exceeds, the external moisture is introduced, there is a problem that the second sheet layer is damp. In addition, the method of manufacturing a cookie cheese cake of one embodiment may further include the step of freezing the prepared cookie cheese cake for 30 to 180 minutes at -10 to -30 ℃. Specifically, the frozen storage of the prepared cookie cheese cake may be carried out for 30 to 180 minutes at -10 to -30 ℃, 30 to 150 minutes at -10 to -20 ℃, or at -15 to -20 ℃ 60 to 120 minutes. At this time, if the freezing storage temperature is less than the above range, there is a risk that the product is deteriorated, such as oil-water separation phenomenon, reduced sugar content of the second sheet layer, if the above range, the second sheet layer is not sufficiently crispy have. In addition, when the freezing storage time is less than the above range, the finished cookie cheese cake is not sufficiently hardened, there is a problem that it is difficult to maintain the shape when separating from the muffin mold, if the above range, the second sheet layer becomes more hard Bar, there is a problem that the consumer preference is reduced due to the decline in quality.

Another aspect provides a cookie cheese cake prepared according to the above method. Details of the cookie cheese cake are as described above. As described above, the cookie cheese cake of one embodiment may provide various flavors according to the flavoring agent contained in the cream cheese layer, and lower the sugar content and increase the content of the flavoring agent, thereby improving the natural taste of the ingredients. I can provide a cake. In addition, when the finished cake is refrigerated, the moisture of the cream cheese layer penetrates into the inside of the cake to improve the texture, and when frozen, the texture of the cream cheese layer is improved, resulting in an ice cream-like texture. It may be provided in various ways depending on the degree of preference.

Another aspect includes a first sheet layer in which 30 to 60 parts by weight of solid butter is mixed with respect to 100 parts by weight of whole wheat cookies; A cream cheese layer applied to an upper end of the first sheet layer; And a cookie cheese cake in which a second sheet layer is added to an upper end of the cream cheese layer. Details of the cookie cheese cake are as described above. As described above, the cookie cheese cake of one embodiment may exhibit a variety of textures by combining the crispness of the first sheet layer and the second sheet layer and the soft, dull or chewy texture of the cream cheese layer, and the saltiness of the first sheet layer. The flavor, the strong cheese flavor of the cream cheese layer, and the sweet taste of the second sheet layer combine to provide a variety of flavors. In addition, since the cream cheese layer does not contain flour, it does not feel low-calorie compared to the general cheesecake, and the cheese flavor can feel the taste of the cake darker. In addition, the bar is available for one person, and can be enjoyed as a meal or dessert.

Cookie cheese cake according to one aspect of the manufacturing method to reduce the content of butter and sugar to reduce the calories, by adding matcha powder or oreo cookies, etc. in the cream cheese layer, it is possible to provide a cake of various flavors. In addition, the finished cookie cheese cake combines the crispness of whole wheat cookies, the softness and drunkenness of cream cheese, and the sweetness of cookies, which can represent various textures. Can reduce the greasy taste that can be felt in cheesecakes. In addition, the bar is provided for one person by baking in a cup-shaped mold, and there is an advantage that it can be enjoyed as a meal or a dessert.

1 is a schematic diagram showing a manufacturing process of a cookie cheese cake.
2 is a photograph showing a process of preparing a cookie cheese cake by placing a cream cheese layer on a first sheet layer and adding a second sheet layer to the cream cheese layer.
3 is a photograph showing a cross section of a cookie cheese cake.

Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are merely provided to more easily understand the present invention, and the contents of the present invention are not limited by the following examples.

[Preparation Example]

Preparation Example 1 Whole Wheat Cookie Bottom Layer

1000 g of whole wheat cookies are crushed using a mortar and batter, and then mixed to mix evenly with 475 g of butter to prepare a bottom layer of whole wheat cookies.

Preparation Example 2 Cookie Lid Layer

Cream 375g of 100% milk butter (Anchcutter, New Zealand) left at room temperature in a mixer. Mix the creamed butter with 375g of sugar evenly. Afterwards, mix 315g of eggs in two or three times and mix well with butter and sugar. 1000g of forceful powder (CJ forceful powder, made in the USA) is sifted once or twice with a sieve, and then kneaded with a cream spatula with the creamed butter, sugar and egg mixture. After that, 145g each of the chunk chocolate chip small and large are mixed to prepare a cookie lid layer.

EXAMPLE

Example 1 Plain Cookie Cheese Cake Preparation

1,200 g cream cheese (Philadelphia cream cheese, made in the United States) into the mixer and cream. Mix creamed cream cheese with 290g of sugar evenly. Afterwards, 240 g of egg is divided into two or three times and mixed with cream cheese and sugar to prepare a cream cheese layer.

15-20 g of the whole wheat cookie bottom layer of Preparation Example 1 is placed in a muffin mold with a lactic acid paper and laid flat using a spatula. 90g of the cream cheese layer is placed on the bottom layer, and 60g of the cookie lid layer of Preparation Example 2 is flatly molded on the cream cheese layer. Then, baked in a 200 ℃ oven for 20-30 minutes to prepare a single-plane plain cookie cheesecake.

Example 2 Matcha Cookie Cheese Cake Preparation

Put 1200g cream cheese in the mixer and cream. Mix creamed cream cheese with 290g of sugar evenly. After that, add 240g of eggs in two or three times, mix well with cream cheese and sugar, add 58g of green tea powder and mix to prepare a cream cheese layer.

 Thereafter, a matcha cookie cheese cake was prepared in the same manner as in Example 1.

Example 3 Preparation of Oreo Cookie Cheese Cake

A cream cheese layer was prepared in the same manner as in Example 2, except that 350 g of oreo cookie coated with cream was used to prepare an oreo cookie cheese cake.

[Comparative Example]

Comparative Example 1. Solid Butter Equivalent / Sugar Equivalent

Mix 375g of sugar with 1000g of force and beat it once or twice in a sieve. Then, put 375g of 100% milk butter diced in the powdered material and mix as chopped using a spatula. At this time, mix evenly so that the size of the solid butter is gradually reduced. Afterwards, make a groove in the flour, add 315 g of eggs, mix, and knead the dough into a lump. After that, 145g each of the chunk chocolate chip small and large are mixed to prepare a cookie lid layer.

Put 1200g cream cheese in the mixer and cream. Mix creamed cream cheese with 290g of sugar evenly. Afterwards, 240 g of egg is divided into two or three times and mixed with cream cheese and sugar to prepare a cream cheese layer.

15-20 g of the whole wheat cookie bottom layer of Preparation Example 1 is placed in a muffin mold with a lactic acid paper and laid flat using a spatula. The cream cheese layer 90g is raised on the bottom layer, and the cookie lid layer 60g is flatly molded on the cream cheese layer. Then, baked for 20 to 30 minutes in an oven at 200 ℃ to prepare a plain cookie cheese cake for one person.

Comparative Example 2. Adding Solid Butter Equivalent / Sugar Content

A cookie cheese cake was prepared in the same manner as in Comparative Example 1, except that 500 g of sugar was used.

Comparative Example 3. Solid Butter Increase / Sugar Sugar Volume

A cookie cheese cake was prepared in the same manner as in Comparative Example 1, except that 500 g of 100% milk butter was used.

Comparative Example 4. Increased solid butter / sugar content

A cookie cheese cake was prepared in the same manner as in Comparative Example 1, except that 500 g of 100% milk butter and 500 g of sugar were used.

Experimental Example

Experimental Example 1. Sensory evaluation of the cookie cheese cake prepared in Example 1 and Comparative Examples 1-4

In order to investigate the palatability of the cookie cheese cake prepared in Example 1 and Comparative Examples 1 to 4, the cookie cheese cake prepared using a creamed solid butter (Example 1) and the solid butter were prepared. The sensory test was performed using the cookie cheese cake (Comparative Examples 1-4). The sensory test was conducted by selecting a panel for 30 people in their 60s and 60s to select the purpose of the experiment, and served with cookie tea cakes and coffee or tea (5: very moist and dull, 1: very patient and chewy). , Taste, flavor, shape, and overall acceptability (5: very good, 1: very bad) were evaluated on a 5-point scale. The total score of the panel was divided by the number of panels and rounded to the second decimal place. The results of the sensory test are shown in Table 1 below.

Texture flavor zest shape Overall preference Example 1 3.5 4.4 4.2 4.0 4.5 Comparative Example 1 3.0 3.7 4.1 4.1 4.2 Comparative Example 2 2.7 4.1 4.0 4.0 4.3 Comparative Example 3 3.5 4.0 4.3 4.2 4.1 Comparative Example 4 2.9 4.2 4.2 4.3 4.4

As shown in Table 2, the evaluation of the texture, flavor, shape of Example 1 and Comparative Examples 1 to 4 was confirmed to be similar regardless of whether the cream of the solid butter. However, it was confirmed that the strength of the sweetness was excellent compared to Comparative Examples 1 to 4 kneading using the solid butter, after kneading the solid butter, kneading the solid butter. In particular, it was confirmed that the taste of the cookie cheese cake prepared in Example 1 was superior to that of Comparative Example 4 in which the content of solid butter and sugar was increased. In other words, the cookie cheese cake prepared according to the method of the present invention reduces calorie content by reducing the content of butter and sugar, but retains the flavor of the cake while maintaining the flavor of the cake. can do.

Experimental Example 2. Sensory evaluation according to the storage method of the cookie cheese cake prepared in Example 1

In order to investigate the degree of preference according to the storage method of the cookie cheese cake prepared in Example 1, the cookie cheese cake after the manufacture and the cookie cheese cake aged for 30 minutes to 2 hours at refrigeration 3 ℃ or frozen -18 after the preparation Sensory evaluation was carried out using. Sensory test was carried out in the same manner as in Experiment 1, the results are shown in Table 2 below.

Texture flavor zest shape Overall preference Example 1 3.5 4.4 4.2 4.0 4.5 Refrigerated ripening 30 minutes 3.6 4.1 4.0 4.1 3.5 1 hour refrigeration 4.1 4.3 3.9 3.9 4.3 2 hours refrigeration 4.3 4.2 4.0 4.1 3.7 Frozen aging 30 minutes 3.3 4.4 4.2 4.2 4.0 Frozen aging 1 hour 2.9 4.0 4.1 4.0 4.5 2 hours frozen aging 2.7 4.5 4.0 4.2 4.0

As shown in Table 2, the evaluation of the taste, flavor, shape was confirmed to be similar regardless of whether refrigerated or frozen storage. However, the refrigerated cookie cheese cake has a quirky texture compared to Example 1 or the frozen stored cookie cheese cake, and the frozen stored cookie cheese cake compared to Example 1 and the refrigerated cookie cheese cake, It was confirmed that the same texture. In particular, as the refrigeration or freezing ripening time is longer, it was confirmed that the texture of the texture or the texture is increased. In addition, overall preference tends to have a large variation, which is considered to be a result of the preference of the texture. That is, the cookie cheese cake manufactured according to the manufacturing method of the present invention shows various textures according to the aging method, and can be provided in various ways according to consumer's preference.

The foregoing description of the present invention is intended for illustration, and it will be understood by those skilled in the art that the present invention may be easily modified in other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive.

Claims (4)

Preparing a cookie bottom layer by mixing 30 to 60 parts by weight of solid butter based on 100 parts by weight of crushed whole wheat cookies;
The solid butter is creamed, 80 to 120 parts by weight of sugar and 40 to 80 parts by weight of eggs are mixed with 100 parts by weight of the creamed solid butter, and then, a force component is mixed to prepare cookies to form a cookie lid layer. Preparing;
Preparing a cream cheese layer by creaming cream cheese and mixing 100 to 350 parts by weight of sugar and 100 to 300 parts by weight of eggs with respect to 100 parts by weight of the creamed cream cheese;
400 to 600 parts by weight of the cream cheese layer is applied to 100 parts by weight of the cookie bottom layer on the upper portion of the cookie bottom layer, and 50 to 80 parts by weight of the cookie lid layer is added to 100 parts by weight of the cream cheese layer on the upper portion of the cream cheese layer. Preparing a cookie cheese cake;
Baking the prepared cookie cheese cake at 170 to 220 ° C. for 15 to 40 minutes; And
Refrigeration of the prepared cookie cheese cake at 0 to 10 ℃ for 30 to 180 minutes or cookie cheese comprising the step of freezing the prepared cookie cheese cake at -10 to -30 ℃ for 30 to 180 minutes Method of making a cake. The method of claim 1, wherein the cream cheese layer further comprises mixing 30 to 400 parts by weight of a flavoring agent with respect to 100 parts by weight of cream cheese. The method of claim 2, wherein the flavoring agent is matcha powder or oreo cookie. Cookie cheese cake prepared according to the method of any one of claims 1 to 3.

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