KR102075253B1 - New cream puff using custard cream mix and its preparation method - Google Patents

Abstract

The present invention is prepared by mixing the appropriate ingredients in the pre-prepared processed foods Schumix, Ever whip, custard cream mix, and prepares the cream, Shoe mix, Ever whip, custard prepared in advance as a raw material of the cream By choosing a cream mix, a wider range of selection of suitable materials is added, and the process of heating the first material of the shoe dough and filling cream shoe is excluded in the manufacturing process of New Shoe Cream, which is advantageous for storage and storage. There is an advantage.

Description

New cream puff using custard cream mix and its preparation method

The present invention relates to a nutmeg cream and a method for manufacturing the same, and more particularly, to a nutmeg cream prepared using a shoe mix and custard cream mix suitable for producing a cream and an improved method for producing the same.

Traditional cream puff is cream filled with a thin film that forms the outer skin, so it is filled with cream.

In the manufacturing process of the traditional cream puffs Schwansuk is a long time to manufacture, custard cream also has a problem that takes a long time because it is produced by boiling water or milk and starch for a long time.

In addition, as consumers' preferences for food are diversified and advanced as the standard of living improves recently, they tend to prefer processed foods that are easy to cook and have high taste for taste. Traditional creams to be provided are also being researched to satisfy the needs of consumers.

In the prior art related to the production of the cream puff, for example, Patent document 1 in the water and the raw material mixture to mix the salt and salt in water heated to 100 ℃ and mixed with flour mixed with strong and powerful components in the heated mixture to cool to a predetermined temperature A process in which the whole egg mixture is cooled and then mixed with the whole egg and baking powder; A ripening step of ripening the pie raw material mixture mixed with water, strong powder, whole egg, salt, etc. in water; A margarine mixing process of mixing a predetermined margarine into the matured mixture; Hoang process of wrapping the pie dough produced by the margarine mixing process to the shoe dough produced by the egg mixing process; Disclosed is a method for producing a pie shoe, characterized in that it comprises a freezing process for freezing the product after the Hoang process, and Patent Document 2, 46 to 55% by weight of water, 30 to 35% by weight of flour, 0.05 to 0.1 soda Wheat dough mixed with weight%, salt 0.2-0.3%, margarine 12-15%, white sugar 1.0-2.0%, glucose 0.3-0.5%, corn flour 0.3-0.7%, soy flour 0.3-0.7% and; Water 65 ~ 70%, Sugar Powder 10 ~ 12%, Whole Milk Powder 5 ~ 7%, Corn Starch 13 ~ 17%, Vitamin B2 0.005 ~ 0.01%, Custard 0.03 ~ 0.1%, Butt 0.04 It discloses a puff cream bread characterized by consisting of a puff cream mixed with ~ 0.15% by weight, 0.3 to 0.5% by weight of vanillin, Patent Document 3, (A) amylopectin content of 100 parts by mass of the starch raw material contained in the super puff 70 to 92 parts by weight of starch (% or more and 100% by weight or less) and 8 to 20 parts by weight of (B) α-ized starch are contained under conditions of A + B ≤ 100 parts by weight, and 80% by weight or more of the amylopectin content of the above-mentioned (A) 100 A cream is filled with a superp, characterized in that a starch raw material of 8 mass parts or more and 92 mass parts or less is blended with 100 parts by weight of starch raw material as starch raw material for producing supers. Starts the cream puffs.

The prior arts, but the cream puffs and cream puffs replacing the carp bread, carp bread and chrysanthemum bread improved the texture of a very thin film (shoe shell) constituting the outer shell, but the material is added in the manufacturing process of the cream puffs, such as sugar paste Since the process of boiling phosphorus milk and starch is adopted for a long time, it still takes time to prepare the cream, and the flavor is also inconvenient to general cream.

KR 10-0404130 B KR 10-0855863 B KR 10-1732333 B

The problem to be solved by the present invention is to provide a new cream and a manufacturing method using a custard cream mix, and more specifically, to simplify the manufacturing process using a custard and custard cream mix suitable for producing a cream, while having a traditional flavor It is an object of the present invention to provide a nutmeg cream and a manufacturing method thereof.

Method for producing New Shoe Cream using custard cream mix as a means of solving the problem for achieving the object according to the present invention a). 1 st step of obtaining the first blend by mixing 8 to 12 parts by weight of starch and 0.4 to 0.6 parts by weight of baking powder (BP) with respect to 100 parts by weight of the Schmix, b) and cooking oil 2 C) a second step of mixing 3 parts by weight with 200 to 220 parts by weight of water at 60 ° C, stirring and kneading for 8 to 12 minutes to obtain a shoe dough. A third step of preparing the shoe base by dividing the shoe dough in the second step in a constant manner and then baking in an oven at 180 to 190 ° C., d). A fourth step of obtaining a homogeneous vegetable fresh cream by stirring 100 parts by weight of the processed vegetable cream, e). 5 to 8 parts by weight of the processed custard cream mix 5 to 8 parts by weight of the mixture and mixing to obtain a homogeneous custard cream, f). G) a sixth step of preparing a fresh cream for filling by mixing 25 to 33 parts by weight of the custard cream of the fifth step with respect to 100 parts by weight of the vegetable fresh cream of the fourth step. And a seventh step of manufacturing the new shoe cream by injecting the filling fresh cream of the sixth step into the shoe base of the third step.

The method for producing New Shoe Cream using custard cream mix according to the present invention is to select the processed foods prepared in advance, processed processed foods (Sumix (product name), custard cream mix (product name) and vegetable cream (brand name; Ever whip) and here It is convenient to make New Shoe Cream manufacturing process by combining appropriate ingredients, and it is possible to omit the heating process of Sake Dough and Filling Cream in the cooking process, simplifying the overall manufacturing process of Shoe Cream and producing New Shoe Cream with traditional flavor It is done.

The composition and the ratio of the whole dough according to the present invention is 8 to 12 parts by weight of starch, 0.4 to 0.6 parts by weight of baking powder, 20 to 30 parts by weight of cooking oil and 200 parts by weight of 100 parts by weight of the shmix (product name). ˜220 parts by weight, the composition and proportion of the whole filling fresh cream is 6 to 8 parts by weight of processed custard cream mix (product name) and 100 to 20 parts by weight of processed vegetable cream (trade name; Everwhip). It is 25 parts by weight.

In the manufacturing method of the present invention, a suitable ingredient is selected by selecting Schmicch (product name), processed custard cream mix (product name), and processed vegetable cream Ever whip (trade name), which are prepared and marketed by the ingredients of the cream cream in advance. In addition, the New Shoe Cream according to the present invention is advantageous in storage and storage by eliminating the heating process of the primary materials of the shoe dough and the filling cream shoe, which is advantageous for the distribution of the Shoe Cream in the franchise business. Indicates.

And another object of the present invention is to provide a New Shoe Cream prepared according to the method of manufacturing a New Shoe Cream using the custard cream mix.

The manufacturing method of New Sour Cream according to the present invention selects the commercially available Shoe Mix, Custard Cream Mix and Vegetable Cream (Everwhip) and combines the appropriate ingredients to simplify the overall manufacturing process of Sour Cream while having a new flavor. It is characterized by producing a shoe cream.

In addition, the heating process of the first material of the shoe dough and filling cream shoe is excluded in the manufacturing process of the New Shoe Cream according to the present invention, which is advantageous for storage and storage, thereby showing a great advantage in distribution of the Shoe Cream in the franchise business.

Hereinafter, the present invention will be described in more detail with reference to the following detailed description, examples (manufacture examples) and test examples, but the present invention is not limited by the following description.

Referring to the manufacturing method of New Shoe Cream using the custard cream mix of the present invention in more detail,

In the first step of obtaining a primary blend according to the present invention, a predetermined amount of starch and baking powder is added to a commercially available shoe mix (product name). The total composition of the present invention is 8 to 12 parts by weight of starch based on 100 parts by weight of the chemix. , 0.4 to 0.6 parts by weight of baking powder, 20 to 30 parts by weight of cooking oil is mixed.

The shumix selected in the first step process is a pre-processed food blended flour, vegetable oil, whole starch, wheat starch, milk protein, baking powder, salt and the like is processed to suit the production of cream puffs and is widely marketed Selecting the mix has the feature of eliminating the separate cooking process such as heating.

In the present invention, when selecting only the commercially available shmix, it is impossible to obtain the flavor of the traditional shoe cream. In the present invention, the starch and baking powder are additionally added as a suitable ingredient to the shmix and the cooking oil is further blended in the second step. .

In addition, in the first step, it is possible to add almond powder, vanilla sugar, etc. in addition to starch, baking powder, and the blending amount is preferably 2 to 3 parts by weight based on 100 parts by weight of the shmix, and the almond powder is made of the cream of the cream. (Shoo Base Shell) gives more flavor and a crunchy texture, while Vanilla Sugar has a sweeter, more distinctive odor.

In the mixing process of the second step, first, 2-3 parts by weight of cooking oil and 200 to 230 parts by weight of water at about 60 ° C. are added to the first blend of the first step, in which the shmix, starch and baking powder are well mixed. The dough kneader is kneaded for 8 to 12 minutes in the order of four speeds of medium speed, high speed, and medium speed to relative speed of the kneader, and more preferably, 10 minutes for kneading to prepare the shoe dough.

The water to be added to the cooking oil is preferably kneaded with the dough so that it blends well while preventing the separation of the cooking oil and water by adding hot water heated to about 60 ° C. in advance, and the rotation speed of the kneader is relatively medium speed and high speed. In order to prevent the kneading, cooking oil and water from being separated and kneaded by rotating in the order of four speeds of medium speed and high speed. It is preferable that the dough is completed is left to mature at room temperature for about 1 hour.

The third step process according to the present invention is a process for manufacturing a shoe base (shoe shell), and put the cheju dough prepared in the second step process in a depot, and then divide it regularly and put in an oven at 180 ~ 200 ℃ It is preferable to bake a shoe base (shoe shell) in a hollow (hollow) state by baking for 25 to 30 minutes, to bake for 15 minutes in a preheated state at 200 ° C, and to bake for 12 to 15 minutes at 185 ° C.

In order to improve the action of swelling in the hollow state while cracking the surface of the shoe base (shoe shell) during the baking process, the uniformly divided dough of dough is lightly sprayed with water on the surface of the dough of dough. It is preferable to spray.

The fourth step of obtaining a homogeneous vegetable fresh cream according to the present invention is made of a homogeneous fresh cream by sufficiently stirring the processed vegetable cream, Ever whip, and then a custard obtained by mixing water with the custard cream mix of the fifth step. Blend the cream.

Ever whip, the processed vegetable cream of the fourth step, D-sorbitol, palm oil (palm hardened oil), soybean hardened oil. It is a vegetable cream processed by combining emulsifier, milk (sodium casein), salt, sugar, etc., and it is widely sold in the frozen state (trade name: Ever-Whip).

In the present invention, the ever whip (Ever-Whip) is selected to omit the separate cooking process of the vegetable fresh cream, and the thawing of the vegetable cream Ever-Whip (Ever-Whip) by thawing and stirring properly into a homogeneous fresh cream Then, custard cream was added thereto to improve the flavor of the cream.

Processed custard cream mix (product name) of the fifth step process according to the invention sugar, starch, lactose (milk) coconut oil, hardened coconut oil, skim milk (milk), glucose serum, milk protein, glycerin fatty acid ester, It is widely marketed as a processed food formulated with salt, vitamin B2 and vanilla essence.

The present invention is characterized in that it is possible to omit the separate cooking process of the custard cream by selecting the processed custard cream mix, the custard in a homogeneous fresh cream prepared from the Ever-Whip material The cream was blended to improve the flavor of the cream.

The custard cream manufacturing process of the fifth step is 5 to 8 parts by weight of custard cream mix in a ratio of 20 to 25 parts by weight of water, stirred for 2 to 3 minutes at medium speed and left for about 15 minutes and then again at medium speed Stir for 2-3 minutes to prepare custard cream.

In order to produce various flavors of fresh cream in addition to the custard cream mix during the manufacturing process of the custard cream, it is possible to further comprise one ingredient selected from sweet potato cream, banana cream, fruit syrup, the fruit syrup is grape syrup and Strawberry syrup is preferred, and the components of one of the syrups prepared from apples, pears, blueberries and the like can be blended.

The gourd cream and banana cream is preferably in a ratio of 1: 0.2 to 0.3 by weight based on the custard cream mix, fruit syrup such as grape syrup and strawberry syrup is preferably added in small amounts to feel the fruit flavor, It is preferable to mix | blend with a weight ratio of 1: 0.05 based on custard cream mix.

Peel and crush the cooked sweet potato and then mixed with fresh cream and sugar and stirred to prepare a homogeneous cream state, banana cream is crushed fresh bananas and remove the solid content in a homogeneous paste state Should be added.

In the sixth step of the present invention, 100 parts by weight of vegetable fresh cream in the fourth step and 25 to 33 parts by weight of custard cream in the fifth step are combined and mixed to prepare a filling fresh cream, and the seventh step is The fresh cream for filling in step 6 is injected into the shoe base (shoe shell) of the third step process to produce the new shoe cream according to the present invention. Since the filling fresh cream is injected into the inside of the hollow (hollow) shoe base (shoe shell), a person skilled in the art can easily carry out a detailed description thereof.

In addition, the New Shoe Cream prepared in the seventh step is preferably packaged and then distributed under frozen storage conditions.

Hereinafter, the present invention will be described in detail through examples (manufacturing examples) and test examples, but the present invention is not limited by the following description.

<Example>

One). First and second stage processes (preparation of primary blends and shoe doughs)

 To the kneading kneader, 18 g of starch 18 g starch 2 g baking powder (BP) was added and stirred to be uniformly mixed, and 5 g of cooking oil and 38 g of warm water at 60 ° C. were added thereto.

Shu kneading is obtained by kneading the kneading kneader at a time ratio of medium speed 1, high speed 1, medium speed 1, and high speed for 10 minutes from a kneader to a container and left at room temperature for 1 hour for aging. do.

2). 3rd step process (manufacturing of shoe base)

 The above prepared dough is sufficiently put into the depositor, and then divided into about 4 cm in diameter on the prepared iron plate (cookie pan). Divided dough is swelling during the baking process (expansion), so in consideration of this divide when dividing the dough while maintaining the interval of about 5 ~ 6㎝ when dividing.

The divided dough may improve the phenomenon that the surface is cracked and expanded when baking by slightly spraying water on the surface.

The divided dough is put in an oven preheated to 200 ℃ in advance and baked for 15 minutes while baking for 15 minutes at 185 ℃ oven temperature and then cooled sufficiently to room temperature to prepare a shoe base (shoe shell).

 3). 4th to 6th process (production of fresh cream for filling)

  First, 30 g of Everwhip (trade name, commercially processed vegetable cream) is added to a mixer with a stirrer, stirred sufficiently, and discharged from the mixer to obtain a homogeneous vegetable fresh cream.

Next, add 2 g of a custard cream mix (commercially available product) and 6.5 g of purified water (water) into a mixer equipped with a stirrer, knead for 3 minutes at medium speed, then leave for 15 minutes, and then knead again at medium speed for 3 minutes. When the custard cream is prepared, 30 g of the vegetable fresh cream prepared above is added thereto, stirred to be uniform, and the filling fresh cream obtained from the mixer is discharged and stored. In the custard cream manufacturing process, it is possible to prepare a mixture of sweet potato mark rim or banana cream in order to obtain various flavors.

4). 7th step process (manufacturing of Nyushu Cream)

 Put the fresh cream for filling into the cream charger and inject the fresh cream into the inner circumference of the shoe base (shoe bark) prepared above using the cream charger to prepare the New Shoe Cream of the present invention and packaging the prepared New Shoe Cream Keep frozen.

<Test Example>

In order to evaluate the New Shoe cream of the present invention prepared in the above example, each of the 10 male and 20 adult male and female subjects were subjected to the sensory test with the following items and the results are shown in [Table 1]. Was averaged from very good 10 to very bad 1.

division Exterior color  Shoe shell texture  flavor zest Overall
Symbol Synthesis 10 male 9 9 8 9 9 8 8.7 female 9 9 8 8 8 8 8.3 20's male 9 9 9 9 9 9 9 female 8 9 9 9 9 8 8.7

As shown in Table 1, the appearance, color, texture, texture, flavor, and overall preference of the New Shoe Cream of the present invention are evaluated to a good degree, and thus, it is expected that the New Shoe Cream exhibits the flavor of the traditional Shoe Cream even though it is simply manufactured. As a result, it can be expected to satisfy the taste of the consumer.

In addition, the present invention is to expand the selection of suitable ingredients in the process of preparing a shoe cream and filling cream shoe in the manufacturing process of New Shoe Cream by selecting Shoe Mix, Ever Whip, Custard Cream Mix, which are pre-prepared processed foods as a raw material for making Shoe Cream. Since the heating process of the primary materials is excluded, it is advantageous for storage and storage, which has a great advantage in the distribution of shoe cream in the franchise business.

Claims (8)

In the manufacturing method of New Shoe Cream,
The New Shoe Cream
a). A first step of obtaining a primary blend of 8 to 12 parts by weight of starch, 0.4 to 0.6 parts by weight of baking powder, and 2 to 3 parts by weight of almond powder and vanilla shoe, based on 100 parts by weight of the Schmix (product name),
b), the second step step of mixing the mixture of 2-3 parts by weight of cooking oil and 200-220 parts by weight of water at 60 ℃, stirring and kneading for 8 to 12 minutes to obtain the first dough mixture of the first step, and the above Schwan dough obtained in step 2 is left to stand at room temperature for 1 hour,
c). After dividing the shoe dough in the second step uniformly and spraying water on the surface of the shoe dough, baked for 15 minutes in a preheated state at 200 ℃ and baked for 12 to 15 minutes at 185 ℃ to produce a hollow shoe base 3-step process,
d). D-sorbitol, palm oil, soybean cured oil. A fourth step of obtaining homogeneous vegetable fresh cream by stirring Everev (trade name), a vegetable cream blended with emulsifier, milk, salt and sugar,
e). Custard cream mix (product name) formulated with sugar, starch, lactose, coconut oil, hardened coconut oil, skim milk powder, glucose serum, milk protein, glycerin fatty acid ester, salt, vitamin B2, and vanilla essence Blending 20 to 25 parts by weight and mixing, stirring for 2 to 3 minutes, and then left to stand for 15 minutes, and then again for 2 to 3 minutes to obtain a homogeneous custard cream, and
In order to provide various flavors of fresh cream in the custard cream manufacturing process, one of the ingredients is selected from sweet syrup, banana cream, or fruit syrup in grape syrup and strawberry syrup, wherein the creamy cream and banana cream are custard cream mix 1: 0.2 to 0.3 weight ratio as a standard,
f). A sixth step of preparing a filling fresh cream by blending and mixing 25 to 33 parts by weight of the custard cream of the fifth step with respect to 100 parts by weight of the vegetable fresh cream of the fourth step;
g). And a seventh step of preparing fresh shoe cream by injecting the filling fresh cream of the sixth step into the shoe base of the third step.
delete delete delete delete delete The method of claim 1,
The fifth step process is further characterized in that the compound is further formulated in a weight ratio of 1: 0.05 selected from grape syrup, strawberry syrup, bash syrup, apple syrup and blueberry syrup on the basis of the processed custard cream mix Manufacturing method of New Shoe Cream using Stade Cream Mix. It is produced by the manufacturing method of any one of Claims 1-7, The nuis cream using custard cream mixes characterized by the above-mentioned.