KR102115659B1 - Method of handmade blueberry pie - Google Patents

Abstract

The present invention relates to a method for manufacturing a homemade blueberry pie, and more specifically, after measuring the dough material, mixing the dough to prepare a pie dough; A dough dividing step of dividing the pie dough into a predetermined amount; A primary oven step of baking the divided pie dough in an oven; A sheet manufacturing step of manufacturing the pie sheet by cooling the baked pie dough; A cream coating step of applying a blueberry cream to the upper center of the pie sheet; A semi-finished product manufacturing step of manufacturing a semi-finished product by covering a pie sheet to which the blueberry cream is not applied to the pie sheet to which the blueberry cream is applied; It relates to a method of manufacturing a homemade blueberry pie that is manufactured in a configuration including a pie manufacturing step of manufacturing a blueberry pie by coating chocolate on the surface of the semi-finished product and a packaging step of packaging the blueberry pie.

Description

Method of handmade blueberry pie

The present invention relates to a method of manufacturing a homemade blueberry pie, and more particularly, to a method of manufacturing a homemade blueberry pie, including blueberry flavor and blueberry cream, with increased taste, flavor and preference.

Choco Pie is a Korean confectionary with chocolate on the outside after injecting contents that can bond the pie sheet between two pie sheets, such as marshmallows.

Recently, the consumer's response to the homemade chocolate pie prepared based on the above-mentioned chocolate pie is excellent, and interest in various homemade chocolate pies is increasing.

In this regard, Korean Patent Registration No. 10-0736013 discloses Nurungji Choco Snack, Nurungji Choco Pie, and a method for manufacturing the same.

However, most homemade chocolate pies are made by using a large amount of chocolate as well as coating chocolate on the surface of the pie sheet, so the chocolate taste is excessive and it is difficult to consume many at once. There is a problem that is reduced.

The present invention was devised to solve the above problems, and has an object to provide a method for manufacturing a homemade blueberry pie, including blueberry flavor and blueberry cream, with increased taste, flavor and preference.

In order to solve the above problems, the method of manufacturing a homemade blueberry pie of the present invention comprises measuring a dough material and mixing it to prepare a dough for dough; A dough dividing step of dividing the pie dough into a predetermined amount; A primary oven step of baking the divided pie dough in an oven; A sheet manufacturing step of manufacturing the pie sheet by cooling the baked pie dough; A cream coating step of applying a blueberry cream to the upper center of the pie sheet; A semi-finished product manufacturing step of manufacturing a semi-finished product by covering a pie sheet to which the blueberry cream is not applied to the pie sheet to which the blueberry cream is applied; It may be characterized in that it comprises a pie manufacturing step of manufacturing a blueberry pie by coating chocolate on the surface of the semi-finished product and a packaging step of packaging the blueberry pie.

In addition, the dough material of the dough manufacturing step, may be characterized in that it comprises margarine, shortening, sugar, egg turning, wheat flour, ammonium carbonate, tapioca, purified water, blueberry flavor, food coloring.

In addition, the dough production step, a first kneading step of preparing a first mixture by mixing margarine, shortening and sugar; A second kneading step of preparing a second mixture by mixing the first egg with the first mixture; A third kneading step in which a third mixture is prepared by mixing flour, ammonium carbonate and tapioca in the second mixture, and a fourth kneading step in which purified water, blueberry flavor and food coloring are mixed in the third mixture to prepare a pie dough. It may be characterized by including.

In addition, the blueberry cream of the cream application step may be characterized in that it is prepared by mixing margarine, bundang, rum, and blueberry piping.

In addition, after the first oven step, after injecting the glutinous rice dough into the inside of the baked pie dough, it may be characterized in that it further comprises a second oven step of baking for 10-15 minutes in an oven at 140 ~ 160 ℃.

In addition, the glutinous rice dough may include glutinous rice flour, konjac flour, puree and purified water, and the puree may include at least one of raspberry puree, acai berry puree, calamansi puree, and lemon puree. .

In addition, the homemade blueberry pie of the present invention may be characterized by being produced by the above manufacturing method.

According to the method of manufacturing a homemade blueberry pie according to the present invention configured as described above, it has an effect of increasing taste, flavor and preference.

In addition, when ingested, it is possible to prevent the surrounding environment from becoming dirty or hygiene problems due to the fall of pie powder.

1 is a flow chart showing a method of manufacturing a homemade blueberry pie according to a first embodiment of the present invention.
Figure 2 is a flow chart showing the dough manufacturing step of the homemade blueberry manufacturing method according to the first embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to a specific embodiment, and various conversions may be applied and various embodiments may be provided. In addition, it should be understood that the contents described below include all transformations, equivalents, and substitutes included in the spirit and scope of the present invention.

In the following description, terms such as first and second are terms used to describe various components, and are not limited in meaning to themselves, and are used only to distinguish one component from other components.

The same reference numerals used throughout this specification denote the same components.

The singular expression used in the present invention includes the plural expression unless the context clearly indicates otherwise. In addition, terms such as “include”, “have” or “have” described below are intended to indicate that there are features, numbers, steps, operations, components, parts, or combinations thereof described in the specification. It should be interpreted and understood to not preclude the existence or addition possibility of one or more other features, numbers, steps, actions, components, parts or combinations thereof.

Hereinafter, the configuration and effects of the present invention will be described in more detail through specific examples and comparative examples to help understanding of the present invention. However, the following examples are only for understanding the present invention more clearly, and are not limited to the examples of the present invention.

First, FIG. 1 is a flow chart showing a method of manufacturing a homemade blueberry pie according to a first embodiment of the present invention, and FIG. 2 shows a dough manufacturing step of the method of manufacturing a homemade blueberry according to the first embodiment of the present invention It is a flowchart.

As shown in FIG. 1, the method of manufacturing a homemade blueberry pie according to the first embodiment of the present invention includes a dough manufacturing step (S100), a dough dividing step (S200), a primary oven step (S300), and a sheet manufacturing step ( S400), a cream applying step (S500), a semi-finished product manufacturing step (S600), a pie manufacturing step (S700) and a packaging step (S800).

First, the dough production step (S100) is a step of measuring the dough material in a certain amount, and then mixing the dough material according to a predetermined mixing order to prepare a pie dough, wherein the dough material is margarine, shortening, sugar, egg turning, Flour, ammonium carbonate, tapioca, purified water, blueberry flavor, and food coloring.

In addition, as shown in Figure 2, the dough manufacturing step (S100) includes a first kneading step (S110), a second kneading step (S120), a third kneading step (S130) and a fourth kneading step (S140). can do.

The first kneading step (S110) is a step of preparing a first mixture by mixing margarine, shortening and sugar, with 9 to 11 parts by weight of margarine, 9 to 11 parts by weight of shortening, and 14 to sugar with respect to the total weight of the pie dough. It includes 16 parts by weight, preferably 10 parts by weight of margarine, 10 parts by weight of shortening and 15 parts by weight of sugar.

At this time, if the margarine is less than 9 parts by weight, there may be a problem that the cream and flavor of the pie dough is reduced, and when the margarine exceeds 11 parts by weight, the flavor of margarine becomes darker and the taste of the pie is felt overall, so the consumer preference May decrease.

In addition, if the shortening is less than 9 parts by weight, a problem may occur that the pie dough is completely damp and the texture is reduced. When the shortening exceeds 11 parts by weight, a lot of pie powder is generated when ingested, and the surroundings are not only messy. Hygiene problems can occur.

In addition, if the sugar is less than 14 parts by weight, the flavor of margarine and shortening becomes darker, and the taste of the pie is felt overall, which may cause a problem that consumer preference decreases. When the sugar exceeds 16 parts by weight, the sweetness increases and becomes blue The problem that the berry pie's blueberry flavor is reduced may occur.

The second kneading step (S120) is a step of preparing a second mixture by mixing the egg turning solution with the first mixture, including 14 to 16 parts by weight of the egg turning solution relative to the total weight of the pie dough, and preferably the egg turning solution 15 It may include parts by weight.

In addition, it is preferable to divide the egg turning solution into the first mixture 5 to 6 times, and accordingly, it is possible to prevent the first mixture and the egg turning solution from being separated.

At this time, when the egg turning solution is less than 14 parts by weight, a problem that the pie dough is completely stiffened may occur, and when the egg turning solution exceeds 16 parts by weight, a problem that the pie dough becomes thin may occur.

The third kneading step (S130) is a step of preparing a third mixture by mixing flour, ammonium carbonate and tapioca in the second mixture, 17-19 parts by weight of flour, 0.1-0.2 ammonium carbonate relative to the total weight of the pie dough It includes 2 parts by weight and 3 to 3 parts by weight of tapioca, preferably 18 parts by weight of wheat flour, 0.15 parts by weight of ammonium carbonate, and 2.5 parts by weight of tapioca.

At this time, when the flour is less than 17 parts by weight, the texture of the pie dough may occur, and when the flour exceeds 19 parts by weight, the flavor of the pie becomes stronger and the taste of the pie becomes more solid, so the preference of consumers decreases. This can happen.

In addition, when the ammonium carbonate is less than 0.1 parts by weight, when pie is produced, the degree of swelling of the pie dough is not only reduced, but also a problem that a hard texture appears, and when the ammonium carbonate exceeds 0.2 parts by weight, the pie dough is The problem is that the surface of the pie dough is cracked due to excessive swelling.

In addition, when the tapioca is less than 2 parts by weight, a problem that the pie dough becomes thin may occur, and when the tapioca exceeds 3 parts by weight, the pie dough is excessively swollen and the surface of the pie dough may crack.

At this time, when tapioca is added, the use of flour and cream can be reduced, so that people with diabetes, high blood pressure, high cholesterol, and digestive disorders can easily consume homemade blueberry pie.

The fourth kneading step (S140) is a step of preparing a pie dough by mixing purified water, blueberry flavor and food coloring in a third mixture, 4-6 weight parts of purified water, blueberry flavor 0.1 based on the total weight of the pie dough It contains ~ 0.3 parts by weight and edible colorant 0.3 to 0.5 parts by weight, preferably 5 parts by weight of purified water, 0.2 parts by weight of blueberry flavor and 0.4 parts by weight of food color.

In addition, it is preferable that the purified water is slowly mixed into the third mixture, and accordingly, the volume of the third mixture can be prevented from being reduced.

At this time, if the purified water is less than 4 parts by weight, the pie dough may not only become a whole, but also a problem that the color becomes dark, and if the purified water exceeds 6 parts by weight, a problem that the pie dough is diluted may occur.

Next, the dough dividing step (S200) is a step of dividing the pie dough prepared by the dough manufacturing step (S100) into a predetermined amount, and can be divided into a plurality of pieces of 34 to 36 g in the depositer.

Next, the first oven step (S300) is a step of baking a plurality of pie dough divided by the dough dividing step (S200) in an oven, and the plurality of divided pie dough is ovend at 150 to 160 ° C. for 16 to 20 minutes. It can be baked for a while, preferably in an oven at 158 ° C. for a portion of the baked pie dough for 18 minutes.

At this time, when baking the pie dough at a temperature of less than 150 ° C, there may be a problem that the pie dough is not completely cooked, and when baking the pie dough at a temperature exceeding 160 ° C, the color becomes dark as well as the smell of the burnt in the pie dough. Nanda can cause problems.

In addition, when baking the pie dough for a time of less than 16 minutes, there may be a problem that there is a concern that the product is deteriorated due to a large amount of moisture in the pie dough, and when baking the pie dough for a time exceeding 18 minutes, loss of moisture may occur. Since the soft texture is lowered, there may be a problem that the texture is hard.

In addition, the first oven step (S300) is preferably carried out immediately after the dough dividing step (S200), and accordingly, it has an effect capable of uniformly maintaining the texture and shape of the pie dough.

Next, the sheet manufacturing step (S400) is a step of manufacturing a pie sheet by cooling the baked pie dough, and the baked pie dough can be cooled for 32 to 38 minutes in a cooling chamber of 17 to 19 ° C, and more specifically, 18 The pie dough baked for 35 minutes can be cooled in a cooling chamber at ℃.

At this time, if the pie dough is cooled at a temperature of less than 17 ° C, moisture in the pie dough is lost, and the texture of the pie sheet becomes hard, and when applying cream on the pie sheet, there may be a problem that the pie sheet and the cream are separated. .

In addition, when the pie dough is cooled at a temperature of 19 ° C. or higher, when the pie dough is not sufficiently cooled, when the cream is applied on the pie sheet, the cream is not only deteriorated, but the cream melts and flows out of the pie sheet.

Next, the cream application step (S500) is a step of applying the blueberry cream to the upper center of the pie sheet, and the blueberry cream can be prepared by mixing margarine, bundang, rum, and blueberry piping.

At this time, the blueberry cream includes 28 to 32 parts by weight per 100 parts by weight of margarine, 0.5 to 1.5 parts by weight of rum, and 55 to 65 parts by weight of blueberry piping, preferably 30 parts per minute by weight of margarine Parts by weight, 1 part by weight of rum, and 60 parts by weight of blueberry pie peeling.

In more detail, 100 parts by weight of margarine is added to the blender, the blender is operated to mix the margarine until it is in the form of pomade, and the amount per minute is divided into 5 to 6 times to be added to the pomade form of margarine.

At this time, if the minute sugar is added at once without dividing 5 to 6 times, the minute sugar may not only be scooped out of the blender, but also a problem that a lump may occur.

Then, by adding rum and blueberry piping, blueberry cream with excellent aroma and flavor can be prepared.

In addition, the cream application step (S500) may be performed at 19 ~ 21 ℃, preferably at 20 ℃.

At this time, when the blueberry cream is manufactured and applied at a temperature of less than 19 ° C, the blueberry cream may not be mixed smoothly, which may cause a problem that the taste of the cream is not uniform, and the blueberry cream at a temperature exceeding 21 ° C. When manufacturing and applying, it may cause a problem that the blueberry cream is melted or deteriorated.

Next, the semi-finished product manufacturing step (S600) is a step of manufacturing a semi-finished product by covering the pie sheet to which the blueberry cream is not applied to the pie sheet to which the blueberry cream is applied by the cream application step (S500). Proceeds, preferably at 20 ° C.

At this time, when manufacturing and applying the blueberry cream at a temperature of less than 19 ° C, a problem may occur that the quality of the semi-finished product is deteriorated because the pie sheet and the blueberry cream are not easily adhered, and the temperature exceeds 21 ° C. In the case of manufacturing and applying the blueberry cream, a problem that the blueberry cream is melted or deteriorated may occur.

Next, the pie manufacturing step (S700) is a step of manufacturing a blueberry pie by coating chocolate on the surface of the semi-finished product, and dipping the semi-finished product in a white chocolate solution to produce a blueberry pie coated with white chocolate on the surface.

According to this, it is possible to improve the quality of the product by increasing the bonding strength of the two pie sheets bonded by the blueberry cream, and may have the effect of reducing the risk of damage by preserving the shape of the product.

Next, the packaging step (S800) is a step of packaging the blueberry pie produced by the pie manufacturing step (S700), and more specifically, the blueberry pie is vacuum-packed using a packaging machine or manually packaged in a wrapping paper. Can be.

Next, the method of manufacturing a homemade blueberry pie according to the second embodiment of the present invention may further include a second oven step after the first oven step (S300) of the first embodiment.

At this time, since other manufacturing methods are the same as the homemade blueberry pie manufacturing method according to the first embodiment, a description thereof will be omitted.

The second oven step is a step of cooling the pie dough baked by the first oven step (S300) at room temperature for 30 minutes to 1 hour, injecting glutinous rice dough therein, and then baking in the oven, preferably the primary oven The pie dough baked in step S300 may be cooled at room temperature for 45 minutes.

At this time, when cooling for less than 30 minutes, the heat of the pie dough does not completely escape, so the overall shape is not fixed, and thus a risk of damage may occur. When cooling for more than 1 hour, the overall shape is fixed, so it is inefficient. The problem may occur.

Thereafter, the pie dough in which the glutinous rice dough is injected may be baked in an oven at 140 to 160 ° C. for 10 to 15 minutes, and preferably, the pie dough in which the glutinous rice dough is injected may be baked in an oven at a temperature of 150 ° C. for 12 minutes.

At this time, when baking a pie dough in which glutinous rice dough is injected at a temperature of less than 140 ° C, a problem that the glutinous rice dough is not completely cooked may occur, and when baking a pie sheet in which glutinous rice dough is injected at a temperature exceeding 160 ° C, pie A problem may occur that the surface of the sheet is lost and the surface is cracked.

In addition, glutinous rice dough can be prepared by mixing glutinous rice flour, konjac flour, concentrate and purified water.

At this time, the glutinous rice dough contains 4 to 5 parts by weight of konjac powder, 2 to 4 parts by weight puree, and 7 to 9 parts by weight of purified water with respect to 100 parts by weight of glutinous rice flour, preferably 4 parts by weight of konjac powder with respect to 100 parts by weight of glutinous rice flour Parts, 3 parts by weight of puree, and 8 parts by weight of purified water.

More specifically, the puree and purified water are divided into 2-3 times in glutinous rice flour, mixed, and after adding konjac powder, heating and stirring at a temperature of 40-60 ° C. to prepare glutinous rice dough, preferably 50 Heating and stirring at a temperature of ℃ to prepare a sticky rice dough.

At this time, when the konjac powder is less than 3 parts by weight, there may be a problem that the chewy texture peculiar to konjac decreases, and when the konjac powder exceeds 5 parts by weight, side effects due to excessive consumption of konjac (digestion, bloating, etc.) The risk of

In addition, when the puree is less than 2 parts by weight, a problem in which the fragrance of the puree is reduced may occur, and when the puree exceeds 4 parts by weight, the fragrance of the puree is strengthened and the unique blueberry flavor of the blueberry pie is lowered, thereby reducing the preference of consumers. The problem may occur.

In addition, if the purified water is less than 7 parts by weight, there may be a problem that the concentration of the glutinous rice dough becomes difficult to easily inject into the pie sheet, and when the purified water exceeds 9 parts by weight, the glutinous rice dough is not only diluted but also glutinous rice Even after the dough is cooked, there may be a problem that the product may be deteriorated because water remains.

In addition, when the heating and stirring temperature is less than 40 ° C, there may be a problem that stickiness does not occur in the glutinous rice dough, that is, the kneading of the glutinous rice flour may not be smooth, and when the heating and stirring temperature exceeds 60 ° C, konjac powder As the viscosity increases, not only lumps are formed, but the concentration of glutinous rice dough becomes thick, which may cause problems that it is impossible to easily inject it into the pie sheet.

Therefore, according to the second oven step, since the pie sheet is chaebol in the oven, the outer surface of the pie sheet is more crisp, and the glutinous rice dough is cooked in the oven to form a pie sheet inside.

At this time, the glutinous rice dough is baked in the form inserted into the pores inside the pie sheet, and thus the internal pores are filled, so that when ingested, the pie powder falls off and the surrounding environment can be prevented from becoming messy or hygiene problems.

Further, the puree may include one or more of raspberry puree, acai berry puree, calamansi puree, and lemon puree.

Unlike purely used flavors and syrups, puree is made of fruit as a base, so it can not only maintain the unique characteristics and aroma of fruits even when mixed with other ingredients, but also can add rich texture due to the addition of flesh.

Raspberry contains polyphenols and anthocyanins, thereby improving eye health and antioxidant effects, as well as citric acid, which has an excellent effect on inhibiting melanin production and skin recovery.

Acai berry can contain antioxidants and skin aging, including polyphenols, anthocyanins, vitamins A, C, E, K, minerals, amino acids and essential fatty acids. In addition, acai berry contains omega-3 fatty acids, and has excellent effects in promoting skin health and increasing protein levels.

Calamansi contains a large amount of vitamin C, which has an excellent effect on relieving fatigue, skin beauty, and strengthening immunity, as well as lowering cholesterol levels in the blood, including pectin, which has an excellent effect on cardiovascular fat.

Lemon contains a large amount of vitamin C, which not only has an excellent effect on skin beauty and strengthening immunity, but also has an excellent effect on fatigue recovery, including citric acid.

At this time, when the raspberry puree and acai berry puree are added, the raspberry and acai berry are blueberry flavors and blueberry cream-like berry, so they can be eaten without refusal in harmony with the whole.

In addition, when adding calamansi puree and lemon puree, the sweet taste of sugar and chocolate added to the blueberry pie of the present invention catches the refreshing scent of calamansi and lemon, so intakers who do not like sweetness also have the blue of the present invention Berry pie can be consumed without refusal.

Hereinafter, examples have been presented to help understanding of the present invention, but the following examples are only illustrative of the present invention and the scope of the present invention is not limited to the following examples.

[Example 1]

Mix 10 parts by weight of margarine, 10 parts by weight of shortening and 15 parts by weight of sugar, mix 15 parts by weight of egg turning solution 6 times, mix 18 parts by weight of flour, 0.15 parts by weight of ammonium carbonate and 2.5 parts by weight of tapioca, and 5 parts by weight of purified water , Blueberry flavor 0.2 parts by weight of food coloring 0.4 parts by weight to prepare a pie dough.

The prepared pie dough was divided into a plurality of 35 g each in a depositer. The baked pie dough was baked in an oven at 158 ° C. for 18 minutes, and then the baked pie dough was cooled in a cooling room at 18 ° C. for 35 minutes to prepare a pie sheet.

After adding 100 parts by weight of margarine to the blender at 20 ° C, operate the blender to mix the margarine until it becomes a pomade form, add 30 parts by weight per minute to 5-6 times, add to the pomade form margarine, 1 part by weight of rum, and Blueberry cream was prepared by mixing 60 parts by weight of blueberry piping.

After applying the prepared blueberry cream to the upper center of the pie sheet, blueberry cream was prepared by covering the pie sheet to which the blueberry cream was not applied and coating chocolate on the surface. Blueberry pie was packaged using a packaging machine.

[Example 2]

Mix 10 parts by weight of margarine, 10 parts by weight of shortening and 15 parts by weight of sugar, mix 15 parts by weight of egg turning solution 6 times, mix 18 parts by weight of flour, 0.15 parts by weight of ammonium carbonate and 2.5 parts by weight of tapioca, and 5 parts by weight of purified water , Blueberry flavor 0.2 parts by weight of food coloring 0.4 parts by weight to prepare a pie dough. The prepared pie dough was divided into a plurality of 35 g each in a depositer. The sliced pie dough was baked in an oven at 158 ° C. for 18 minutes, then cooled at room temperature for 45 minutes.

After mixing 3 parts by weight of raspberry puree and 8 parts by weight of purified water at 100 parts by weight of glutinous rice flour at 50 ° C, 4 parts by weight of konjac powder was added to prepare glutinous rice dough. The glutinous rice dough was injected into the pie dough cooled at room temperature, baked in an oven at a temperature of 150 ° C. for 12 minutes, and then the baked pie dough was cooled in a cooling room at 18 ° C. for 35 minutes to prepare a pie sheet.

After adding 100 parts by weight of margarine to the blender at 20 ° C, operate the blender to mix the margarine until it becomes a pomade form, add 30 parts by weight per minute to 5-6 times, add to the pomade form margarine, 1 part by weight of rum, and Blueberry cream was prepared by mixing 60 parts by weight of blueberry piping.

After applying the prepared blueberry cream to the upper center of the pie sheet, blueberry cream was prepared by covering the pie sheet to which the blueberry cream was not applied and coating chocolate on the surface. Blueberry pie was packaged using a packaging machine.

[Comparative Example 1]

Jeonju homemade choco pie sold on the market was purchased and prepared.

[ Experimental Example  1] Sensory test 1

Examples 1, 2 and Comparative Example 1 were prepared to measure taste, texture, flavor, and palatability according to Examples, and sensory tests were performed.

The panel selected 20 adult males and 20 adult females and evaluated them according to the 5-point scale (1: very bad, 2: bad, 3: moderate, 4: good, 5: very good) for taste, flavor, and preference. The results are as follows [Table 1].

Example 1 Example 2 Comparative Example 1 flavor 4.4 4.3 4.0 Texture 4.3 4.4 4.1 zest 4.3 4.5 3.9 Preference 4.4 4.3 4.0

As a result of the [Table 1], it can be seen that the taste, texture, flavor and preference of Examples 1 and 2 are superior to Comparative Example 1, and it was confirmed that the presence or absence of glutinous rice dough affects the texture and flavor. .

The homemade blueberry pie manufacturing method according to the present invention can not only have high taste, flavor, and preference, but also, when ingested, the pie powder may fall, preventing the surrounding environment from becoming dirty or hygiene problems.

In the above, the preferred embodiments of the present invention have been described in detail, but the present invention is not limited to the above embodiments, and various methods are provided by those skilled in the art within the scope of the technical spirit of the present invention. Deformation is possible.

Claims (7)

In the manufacturing method of homemade blueberry pie,
After measuring the dough material, mixing the dough to prepare a dough dough manufacturing step;
A dough dividing step of dividing the pie dough into a predetermined amount;
A primary oven step of baking the divided pie dough in an oven at 150 to 160 ° C. for 16 to 20 minutes;
A second oven step in which glutinous rice dough is injected into the baked pie dough and then baked in an oven at 140 to 160 ° C. for 10 to 15 minutes;
A sheet manufacturing step of manufacturing the pie sheet by cooling the baked pie dough;
A cream coating step of applying a blueberry cream to the upper center of the pie sheet;
A semi-finished product manufacturing step of manufacturing a semi-finished product by covering a pie sheet to which the blueberry cream is not applied to the pie sheet to which the blueberry cream is applied;
Pie manufacturing step of manufacturing a blueberry pie by coating chocolate on the surface of the semi-finished product and
Including the packaging step of packaging the blueberry pie,
The dough material of the dough manufacturing step,
Contains margarine, shortening, sugar, egg turnover, wheat flour, ammonium carbonate, tapioca, purified water, blueberry flavor, food coloring,
The dough manufacturing step,
With respect to the total weight of the pie dough,
A first kneading step of preparing a first mixture by mixing 9 to 11 parts by weight of margarine, 9 to 11 parts by weight of shortening and 14 to 16 parts by weight of sugar;
A second kneading step of preparing a second mixture by dividing and mixing 14 to 16 parts by weight of the egg turning solution 5 to 6 times in the first mixture;
A third kneading step of mixing the second mixture with 17 to 19 parts by weight of flour, 0.15 parts by weight of ammonium carbonate and 2.5 parts by weight of tapioca to prepare a third mixture, and
4th to 6 parts by weight of purified water, 0.2 parts by weight of blueberry flavor and 0.4 parts by weight of food coloring to the third mixture, a fourth kneading step for preparing a pie dough,
The sheet manufacturing step,
Cool the baked pie dough in a cooling room at 17 ~ 19 ℃ for 32 ~ 38 minutes,
The blueberry cream in the cream application step,
It is prepared by mixing margarine, bundang, rum, and blueberry pie peeling.
It is prepared by mixing 28 to 32 parts by weight per minute with margarine, 0.5 to 1.5 parts by weight of rum, and 55 to 65 parts by weight of blueberry piping,
The glutinous rice dough,
Contains glutinous rice flour, konjac flour, puree and purified water,
Prepared by heating and stirring 4 to 5 parts by weight of konjac powder, 2 to 4 parts by weight of puree and 7 to 9 parts by weight of purified water with respect to 100 parts by weight of glutinous rice flour,
The puree,
Raspberry puree, acai berry puree, calamansi puree and lemon puree;
The cream application step and the semi-finished product manufacturing step,
Homemade blueberry pie manufacturing method characterized by proceeding at a temperature of 19 ~ 21 ℃






delete delete delete delete delete Homemade blueberry pie, characterized in that produced by the method of claim 1

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