KR102154985B1 - Method for manufacturing alligator pie and alligator pie manufactured the same - Google Patents

Abstract

The present invention relates to a manufacturing method of an alligator pie and an alligator pie manufactured thereby, the manufacturing method comprising the following steps: (A) preparing a first mix by mixing strong flour, medium flour, milk powder, a dough stabilization aid, and salt; (B) preparing a second mix by mixing water, ice, sugar, yeast, eggs, and nutmeg; (C) mixing and kneading the first mix and the second mix; (D) dividing the dough and refrigerate-aging the same for 10 to 14 hours at a temperature condition of 4-6°C; (E) applying inner butter on the surface of the refrigerate-aged dough, triple-folding the same for 3 times, and freezing the same in a freezer for 6 to 10 hours; (F) defrosting the frozen dough at room temperature, dividing the same into 440-460 g, filling the dough with filling ingredients, and then triple-rolling the dough once to mold the same; (G) placing pecans on the molded dough and baking the same in an oven for 20 to 30 minutes at a temperature condition of 210-230°C; and (H) taking out the baked pie from the oven, applying brown sugar glaze on the surface of the baked pie to increase crunchiness, and then applying hazelnut praline thereon again to add a savory flavor and taste. According to the present invention, it is possible to prepare an alligator pie that has a crunchy and moist texture and a savory and sweet taste that can be usefully used as a nutritional snack or meal substitute for infants and young children.

Description

Manufacturing method of alligator pie and alligator pie manufactured by the method {METHOD FOR MANUFACTURING ALLIGATOR PIE AND ALLIGATOR PIE MANUFACTURED THE SAME}

The present invention relates to a method of manufacturing an alligator pie and an alligator pie prepared thereby, and more particularly, an alligator that has a crispy, moist texture and a savory and sweet taste, and can be used as a nutritious snack or meal substitute for infants and young children. The present invention relates to a method of manufacturing an alligator pie that enables pie to be manufactured, and increases the unique texture and taste of the pie, and an alligator pie manufactured thereby.

In general, a pie is a type of confectionery having a flat plate shape that is baked by placing ingredients on a crust or putting ingredients in the crust.

Such pies are made of various ingredients such as fruit, vegetables, cheese, cream, chocolate, custard cream, nuts, eggs, raisins, and cinnamon as ingredients, and pies prepared in this way are mainly eaten for dessert or snacks. It is also eaten for meals.

Meanwhile, with the improvement of living standards and the development of food culture, consumers' preferences for food are diversified as well as high-end, and the tendency to prefer processed foods with high taste preferences is increasing. As a result, interest in advantageous pies is increasing.

Accordingly, the bakery industry is also striving to develop new products to satisfy the needs of consumers, and as a result, pies with various ingredients are being released. Strawberry pie, apple pie, rice pie, blueberry pie, walnut pie , Ginseng pie, and eel pie.

However, the alligator pie according to the present invention proposed below has a manufacturing technology that cannot be easily followed, and in the prior patent documents, it is impossible to find any disclosed contents on the alligator pie and its manufacturing technology, but only personal blogs such as the Internet. It can be found that imitate by catching up in, but with such a simple catching up, there is considerable difficulty in realizing the unique texture and taste of alligator pie.

These alligator pies are derived from resemblance to the shell of a crocodile, and generally have a crispy, moist texture and a savory and sweet taste, and by this, it has recently emerged and is known as a nutritious snack or meal replacement for infants and young children. .

Korean Patent Publication No. 10-1326101 Republic of Korea Patent Publication No. 10-2015-0027499 Korean Patent Application Publication No. 10-2020-0014569 Korean Patent Application Publication No. 10-2020-0026238

The present invention solves the above-described problems of the prior art and was devised in consideration of this, and it is possible to manufacture an alligator pie that has a crunchy and moist texture and a savory and sweet taste that can be used as a nutritional snack or meal substitute for infants and young children It is an object of the present invention to provide a method of manufacturing an alligator pie and an alligator pie manufactured thereby.

The present invention eliminates the smell of wheat flour to realize and increase the unique texture and taste of the alligator pie, as well as to increase the crispy and moist texture and savory flavor, etc. to improve the taste and flavor of the alligator It is an object of the present invention to provide a pie manufacturing method and an alligator pie manufactured thereby.

The manufacturing method of an alligator pie according to the present invention for achieving the above object comprises the steps of: (A) preparing a first mix by mixing strong flour, gravitational flour, milk powder, dough stability aid, and salt; (B) preparing a second mix by mixing water, ice, sugar, yeast, eggs, and nutmeg; (C) mixing and kneading the first mix and the second mix; (D) dividing the dough and refrigerating aging for 10 to 14 hours at a temperature condition of 4°C to 6°C; (E) applying inner butter on the surface of the refrigerated aged dough, folding 3 times and 3 times, and freezing it in a freezer for 6 to 10 hours; (F) defrosting the frozen dough at room temperature, dividing it into 440g to 460g, filling the ingredients, and then pushing the dough once into three sections; (G) placing pecans in the molded dough and baking them in an oven for 20 to 30 minutes at a temperature condition of 210°C to 230°C; (H) after taking out the pie baked from the oven, applying a brown sugar glaze on the surface of the baked pie to increase its crunchiness, and then applying hazelnut praline thereon again to add a savory taste and aroma to finish it; characterized by comprising: do.

Here, the first mix has a composition of 60 to 70 parts by weight of gravity powder, 5 to 25 parts by weight of powdered milk, 5 to 10 parts by weight of dough stabilizing aid, and 20 to 40 parts by weight of salt based on 100 parts by weight of strong powder. can do.

Here, the second mix is 100 to 150 parts by weight of ice, 50 to 60 parts by weight of sugar, 50 to 80 parts by weight of yeast, 20 to 40 parts by weight of eggs, 80 to 120 parts by weight of nutmeg, based on 100 parts by weight of water. You can have a mixed composition.

Here, in the step (C), it is preferable to knead to have a completeness of 65% to 75%.

Here, the filling material in the step (F) is based on 100 parts by weight of margarine, 20 to 30 parts by weight of sugar, 20 to 30 parts by weight of brown sugar, 3 to 5 parts by weight of strong powder, 3 to 5 parts by weight of gravity powder, crushed pecan 10 It can have a mixed configuration of to 15 parts by weight.

Here, the step of (A) the strong flour and the gravitational flour used in the first mix, (a) putting each of the strong flour and the gravitational flour into a sealable container, adding cinnamon sticks and ginger together to bury them; (b) Each container in which cinnamon sticks and ginger are added to the strong flour or the gravitational flour are aged at a low temperature for 6 to 10 hours at a temperature of 3°C to 7°C, or each container is placed in an oven and at 200°C to 300°C. Heating for 1 hour to 2 hours to bake strong flour or gravity flour; (c) after removing the ingredients from each container, separating the cinnamon sticks and ginger added to the strong flour or the gravity flour; (d) The step of making fine flour by sifting the strong flour or gravity flour obtained by separating cinnamon sticks and ginger; it can be prepared to remove the smell of flour and improve preservative power by preservative effect.

Here, the salt used in the first mix in the step (A) is (a) cut and sliced any one or more of vegetables of kolabi, yacon, and paprika having a sweet taste, and then baked in an oven or a frying pan. Increasing sweetness; (b) including one or both of green tea leaves or mushrooms, adding kelp or bonito together with the grilled vegetables in water and heating to boil; (c) separating the ingredients to prepare boiled water; (d) frying the sea salt in a frying pan, and frying the sea salt while sprinkling the water prepared in step (c); (e) placing the roasted sea salt obtained in step (d) into a steaming container, and disposing natural aromatic materials on the lower and upper surfaces of the sea salt, respectively; (f) placing the steaming container of step (e) in a heating container in which water is stored, and then heating the sea salt to steam the sea salt to give the natural aroma to the sea salt, and the natural fragrance material is chrysanthemum, You can use one type selected from lotus, jasmine, rosemary, marigold, peppermint, tree head, and windproof greens.

Here, the water used in the second mix in the (B) step is: (a) frying any one selected from barley, dongle, pork potato, wolfberry, and lotus leaf in a frying pan; (b) adding any one of the roasted ingredients and steamed peanut sprouts in a heating container with water, and then heating to boil it; so that the taste and smell of flour can be removed. You can handle it.

Here, in step (C) of mixing and kneading the first mix and the second mix, it provides a sweet taste, supplements nutrients, provides softness to the dough, and eliminates the smell of flour by the use of strong and gravitational ingredients. The banana is added so that it may be added, but the banana may be put into a blender and added to the ground.

In addition, the alligator pie according to the present invention for achieving the above object is characterized in that it is manufactured by the manufacturing method of the alligator pie having the above-described technical configuration.

According to the present invention, it is possible to manufacture an alligator pie that can be used as a nutritious snack or meal substitute for infants and young children with a crispy, moist texture and a savory yet sweet taste.

According to the present invention, it is possible to not only realize and increase the unique texture and taste of the alligator pie by removing the smell of flour, but also to increase the crispy and moist texture and savory flavor, thereby improving the taste and flavor. Can manufacture and supply alligator pie.

1 is a process flow chart showing a method of manufacturing an alligator pie according to an embodiment of the present invention.

A preferred embodiment of the present invention will be described with reference to the accompanying drawings, and it will be possible to better understand the objects and configurations of the present invention, and features thereof, through such detailed description.

The manufacturing method of the alligator pie according to the embodiment of the present invention, as shown in Figure 1, the first mix manufacturing step (S10), the second mix manufacturing step (S20), kneading step (S30), refrigerated aging step (S40) , A freezing step (S50), a forming step (S60), a baking step (S70), and a finishing step (S80).

The first mix manufacturing step (S10) is a step of preparing a first mix by mixing strong flour, gravitational flour, powdered milk, dough stabilizing aid, and salt.

The first mix is provided in a mixed composition comprising 60 to 70 parts by weight of gravity powder, 5 to 25 parts by weight of powdered milk, 5 to 10 parts by weight of dough stabilizing aid, and 20 to 40 parts by weight of salt based on 100 parts by weight of strong powder. desirable.

The first mix provided with the above-described mixing composition may be mixed with the second mix to facilitate mixing with the second mix when kneading, and maximize the crispy yet moist texture of the finally prepared alligator pie.

The strong flour and the gravitational flour used in the first mix may be processed and used so as to improve the preservation power due to the preservative effect while removing the smell of flour through processing, respectively.

To this end, for each of the strong flour and the gravitational flour used in the first mix, (a) putting each of the strong flour and the gravitational flour into a sealable container, but burying the cinnamon stick and ginger together; (b) Each container in which cinnamon sticks and ginger are added to the strong flour or the gravitational flour are aged at a low temperature for 6 to 10 hours at a temperature of 3°C to 7°C, or each container is placed in an oven and at 200°C to 300°C. Heating for 1 hour to 2 hours to bake strong flour or gravity flour; (c) removing the ingredients from each container and separating the cinnamon sticks and the ginger added to the strong flour or the gravity flour; (d) sifting each of the strong flour or gravity flour obtained by separating cinnamon sticks and ginger into fine flour; can be processed.

East food may be used for the dough safety preparation, and S-500 may be a representative example.

The dough stabilization aid acts to stably inflate the dough well in the baking step (S70), to improve the quickness of the pie to be prepared, and to maintain freshness for a long time.

The salt used in the first mix adds the umami and flavor of the alligator pie manufactured through processing, adds sweetness, and can alleviate or eliminate the smell of flour that may occur due to the use of strong and gravitational flours. It can be treated so that it can be used, and the bitter taste of salt itself can be removed and the sweet taste can be increased.

To this end, the salt used in the first mix is (a) cut and sliced at least one of vegetables of kolabi, yacon, and paprika having a sweet taste, and then baked in an oven or a frying pan to increase sweetness. Wow; (b) adding the umami and flavor by adding the ingredients of the grilled vegetables, green tea leaves, or mushrooms, or both, kelp or bonito in water, and boil them by heating; (c) separating ingredients from the boiled water and preparing boiled water; (d) frying the sea salt in a frying pan, and frying the sea salt while sprinkling the brewed water prepared in step (c) to add a umami taste while catching the bitter taste of the sea salt; (e) placing the roasted sea salt obtained in step (d) into a steaming container, and disposing natural aromatic materials on the lower and upper surfaces of the sea salt, respectively; (f) placing the steaming container of the step (e) in a heating container in which water is stored, and then heating the sea salt to steam the sea salt to give the sea salt the fragrance of natural aromatic materials.

In this case, the step of frying in a frying pan may be further performed on the resultant product after step (f).

Here, as the natural scent material, one selected from chrysanthemum, lotus, jasmine, rosemary, marigold, peppermint, tree head, and windbreak herbs may be used.

The second mix manufacturing step (S20) is a step of preparing a second mix by mixing water, ice, sugar, yeast, eggs, and nutmeg.

The second mix comprises 100 to 150 parts by weight of ice, 50 to 60 parts by weight of sugar, 50 to 80 parts by weight of yeast, 20 to 40 parts by weight of eggs, 80 to 120 parts by weight of nutmeg, based on 100 parts by weight of water. It is preferable to have a composition.

The second mix provided with the above-described mixing composition is used for making dough together with the first mix, as described above, and is mixed with the first mix and the alligator pie finally produced is crispy and moist. You can maximize it.

Here, the water and ice are used to adjust the temperature of the dough to achieve the optimum taste and to have the completeness of the dough, and function to prevent sudden fermentation of the dough, and the alligator manufactured through it It works to optimize the taste of the pie.

The water used for the second mix may be treated to remove the smell of flour while adding savory taste and savory taste to the dough through processing.

To this end, the water used in the second mix includes the steps of: (a) frying any one selected from barley, roundlet, pork potato, wolfberry, and lotus leaf in a frying pan; (b) adding any one of the roasted ingredients listed above and the steamed peanut sprouts together with water in a heating container, followed by heating and boiling.

Here, it is possible to increase the taste by frying any one selected from the barley, roundlet, pork potato, wolfberry, and lotus leaf in a frying pan, and the peanut sprouts are steamed twice or more at earth temperature to increase the aroma. I can.

Here, the peanut sprout can increase the soybean saponin by repeating the low-temperature steaming process two or more times to increase the soybean saponin, and the anti-inflammatory and antioxidant effects can help to improve immunity.

The kneading step (S30) is a step of mixing and kneading the first mix and the second mix prepared as described above.

In the kneading step (S30), a mixing device for kneading may be used or a person may directly work to knead it, and it is preferable to adjust the dough completion degree to about 65% to 75% based on 100%.

Incidentally, the dough perfection of about 65% to 75% means a state that reaches the level of 65% to 75% when the dough perfection commonly used in the manufacture of pies is 100%, and the dough perfection is relatively 100% It can be said that it is treated to be less kneaded by 25% to 35% of the standard.

Here, considering the completeness of the dough in the kneading step (S30) is to impart a crispy texture to the finally produced alligator pie, and to improve the problem that the pie becomes moist and loses the crispy texture. .

On the other hand, in the kneading step (S30), a banana may be added to supplement nutrients while providing a sweet taste, to provide softness to the dough, and to eliminate the smell of flour caused by the use of strong and gravitational flours.

At this time, the banana is put into a blender for easy mixing with the ingredients used in the first and second mixes, and sometimes the banana is baked and then ground to increase the sweetness. You can also put it in.

Here, the banana may be added 50 to 100 parts by weight based on 100 parts by weight of water used in the second mix.

The banana contains useful components for the body such as protein, beta-carotene, vitamin A, vitamin B, vitamin B6, vitamin C, vitamin E, dietary fiber, folic acid, iron, potassium, calcium, phosphorus, and magnesium. Can be supplemented.

In particular, bananas promote digestive functions such as promoting bowel movement and eliminating constipation, neutralizing stomach acid and helping to relieve inflammation, and protect against attacks from certain bacteria that cause digestive problems. Water-soluble dietary fiber and pectin ingredients make you feel full, stabilize heart rate, and help prevent arteriosclerosis by controlling bad cholesterol levels, help to maintain blood pressure normally, and give skin elasticity and shine to prevent skin aging. It prevents, and helps to prevent aging and anemia.

The refrigeration aging step (S40) is a step of dividing the dough and refrigerating aging for 10 to 14 hours at a temperature condition of 4°C to 6°C.

The refrigerated aging step (S40) is a step in which the dough is aged and moisture is evenly absorbed into the dough to maintain its moisture.

The freezing step (S50) is a step of applying inner butter to the surface of the refrigerated and aged dough, folding 3 times 3 times, and freezing for 6 to 10 hours in a freezer.

The freezing step (S50) is performed to ensure the stability of the dough, and the inner butter applied to the surface of the dough serves to add flavor to the alligator pie to be produced.

Here, 3 folds of 3 folds means that when the width of the dough is divided into 3 equal parts, it is folded from the left and right to the center, and this 3 folds of folds is repeated 3 times.

In this way, the process of folding the dough is a process to maintain a crispy yet moist texture by forming a layered layer in the finally produced alligator pie.

The molding step (S60) is a step of defrosting the frozen dough at room temperature, dividing it into 440g to 460g, filling the filling material, and then pushing the dough once by three.

The molding step (S60) is to provide a size and quantity that is good to eat and is easy to eat by dividing it into 440g to 460g, and the filling material is used for maximizing the sweet taste and adding aroma of the alligator pie to be produced. .

To this end, margarine, sugar, brown sugar, strong flour, gravitational flour, ground pecan, etc. may be used as the ingredient material.

Incidentally, the stuffing material includes 20 to 30 parts by weight of sugar, 20 to 30 parts by weight of brown sugar, 3 to 5 parts by weight of strong flour, 3 to 5 parts by weight of gravity flour, 10 to 15 parts by weight of crushed pecan based on 100 parts by weight of margarine It is preferable to have a mixed composition.

Here, the filling material is preferably filled in the dough in a composition corresponding to 40 parts by weight to 50 parts by weight, based on 100 parts by weight of the dough.

Here, the process of pushing the three sections once means folding three times and then pushing out once.

The baking step (S70) is a step of putting pecans on the outer surface of the molded dough, putting them in an oven and baking them for 20 to 30 minutes at a temperature of 210°C to 230°C.

Here, the pecans are sweeter, more savory and softer than walnuts, and thus can provide a chewy texture.

The finishing step (S80) is a step of taking out the alligator pie baked in the oven, taking out the pie baked in the oven on the surface of the alligator pie, applying brown sugar glaze on the surface of the baked pie, and then applying hazelnut praline on it again to finish. .

Here, the black salting glaze may increase the crispness of the alligator pie to be manufactured, and the hazelnut praline may provide a savory flavor and taste to the alligator pie.

On the other hand, hereinafter, a sensory test was performed on the alligator pie manufactured by the method for manufacturing an alligator pie according to the present invention comprising the steps described above.

(Example 1)

The first mix was prepared by mixing 3300 g of strong flour, 2200 g of gravity flour, 280 g of powdered milk, 25 g of S-500 and 90 g of salt as a dough stabilizing aid.

At this time, general flour was used for the strong flour and the gravity flour, and the general sea salt was used for the salt.

A second mix was prepared by mixing 1200 g of water, 1300 g of ice, 680 g of sugar, 450 g of yeast, 450 g of eggs, and 960 g of nutmeg in a blender.

Mix and knead the 1st and 2nd mix prepared in this way, and knead to 70% of the dough, then divide and refrigerate for 12 hours at 5℃, and then apply the inner butter on the surface of the refrigerated and aged dough. After performing three folds, it was frozen for 8 hours in a freezer.

After thawing the frozen dough at room temperature, it was individually divided in units of 450 g, and the ingredients were filled in the individually divided dough, and then molded by pushing 3 times once.

At this time, the ingredients were mixed with 15000g of margarine, 4500g of sugar, 4500g of brown sugar, 650g of strong flour, 650g of gravity flour, and 1800g of crushed pecans.

Pecans were put in the molded dough, put in an oven, and baked for 25 minutes at a temperature of 220°C, and then brown sugar glaze and hazelnut praline were sequentially applied to the surface to complete.

(Example 2)

It was carried out in the same manner as in Example 1, but in the first mix, each of the strong powder and the gravity powder was processed as follows.

Cinnamon sticks and ginger are put in a sealable container with strong powder or gravity powder, put the buried container in a fire oven, and heated at 220℃ for 1 hour to bake strong powder or gravity powder, then separate the cinnamon stick and ginger and sift through a fine powder. Made with flour.

(Example 3)

It was carried out in the same manner as in Example 1, but in the first mix, a salt processed as follows was used.

After cutting the kolabi into pieces, bake it in an oven, put the grilled kolabi, green tea leaves, and kelp together in water, heat it to boil, separate the ingredients, and prepare the brewed water. Stir fry.

The roasted sea salt was put in a steaming container, but in a state in which natural aromatic materials were placed on the lower, upper, and intermediate layers of the sea salt, the steaming container was placed in a heating container in which water was stored, and then heated to steam the sea salt. Chrysanthemum was used as a natural fragrance material.

For the above Examples 1 to 3, a sensory test was conducted on whether there was a crunchy and moist texture, a sweet taste, a savory taste, and the smell of flour, and a 5-point scoring method (very good 5 points, 4 points for good, 3 points for normal, 2 points for bad, 1 point for very bad), and the average values are shown in Table 1 below.

division Texture mellowness Sue The smell of flour Example 1 4.5 4.4 4.6 4.5 Example 2 4.6 4.5 4.6 4.8 Example 3 4.8 4.8 4.7 4.9

As can be seen from Table 1 above, in the alligator pie prepared by the manufacturing method according to the present invention, excellent evaluation was made on items such as crispy and moist texture, sweet taste, savory taste, and whether or not the smell of flour. Showing that you are receiving.

The above-described embodiment is merely a description of a preferred embodiment of the present invention, and is not limited thereto, and various modifications and variations or modifications by a person skilled in the art within the spirit and scope of the present invention It will be said that substitution of the steps can be made, and this will be said to fall within the scope of the technical rights of the present invention.

S10: first mix manufacturing step
S20: second mix manufacturing step
S30: Kneading step
S40: refrigeration aging step
S50: freezing stage
S60: forming step
S70: Burn stage
S80: finishing stage

Claims (10)

(A) preparing a first mix by mixing strong flour, gravitational flour, powdered milk, dough stability preparation, and salt;
(B) preparing a second mix by mixing water, ice, sugar, yeast, eggs, and nutmeg;
(C) mixing and kneading the first mix and the second mix;
(D) dividing the dough and refrigerating aging for 10 to 14 hours at a temperature condition of 4°C to 6°C;
(E) applying inner butter on the surface of the refrigerated aged dough, folding 3 times and 3 times, and freezing it in a freezer for 6 to 10 hours;
(F) defrosting the frozen dough at room temperature, dividing it into 440g to 460g, filling the ingredients, and then pushing the dough once into three sections;
(G) placing pecans in the molded dough and baking them in an oven for 20 to 30 minutes at a temperature condition of 210°C to 230°C;
(H) taking out the pie baked from the oven, applying brown sugar glaze on the surface of the baked pie to increase the crunchiness, and then applying hazelnut praline thereon to add a savory aroma and taste to the finished pie; Including,
The strong flour and the gravitational flour used in the first mix in step (A) above,
(a) putting each of the strong powder and the gravitational powder into a sealable container, adding cinnamon sticks and ginger together and burying them;
(b) Each container in which cinnamon sticks and ginger are added to the strong flour or the gravitational flour are aged at a low temperature for 6 to 10 hours at a temperature of 3°C to 7°C, or each container is placed in an oven and at a temperature of 200°C to 300°C. Heating for 1 to 2 hours to bake strong flour or gravity flour;
(c) after removing the ingredients from each container, separating the cinnamon sticks and ginger added to the strong flour or the gravity flour;
(d) sifting the strong flour or gravity flour obtained by separating cinnamon sticks and ginger into fine flour; Method of manufacturing an alligator pie, characterized in that the preservation power by the preservative effect can be improved while removing the smell of flour. The method of claim 1,
The first mix,
A method for producing an alligator pie, characterized in that it is mixed with 60 to 70 parts by weight of gravity powder, 5 to 25 parts by weight of powdered milk, 5 to 10 parts by weight of dough stability aid, and 20 to 40 parts by weight of salt based on 100 parts by weight of strong flour. The method of claim 1,
The second mix,
Based on 100 parts by weight of water, 100 to 150 parts by weight of ice, 50 to 60 parts by weight of sugar, 50 to 80 parts by weight of yeast, 20 to 40 parts by weight of eggs, 80 to 120 parts by weight of nutmeg are mixed. Manufacturing method. delete The method of claim 1,
The filling material in the step (F) is based on 100 parts by weight of margarine, 20 to 30 parts by weight of sugar, 20 to 30 parts by weight of brown sugar, 3 to 5 parts by weight of strong flour, 3 to 5 parts by weight of gravity flour, 10 to 15 parts by weight of crushed pecans Method for producing an alligator pie, characterized in that mixed with the part. delete The method of claim 1,
The salt used in the first mix in step (A) is,
(a) cutting one or more of vegetables of kolabi, yacon, and paprika having a sweet taste, cutting them into pieces, and then baking them in an oven or a frying pan to increase the sweetness;
(b) adding the ingredients of the grilled vegetables, green tea leaves or mushrooms, or both, kelp or bonito in water, and boiling them by heating;
(c) separating the ingredients to prepare boiled water;
(d) frying the sea salt in a frying pan, and frying the sea salt while sprinkling the water prepared in step (c);
(e) placing the roasted sea salt obtained in step (d) into a steaming container, and disposing natural aromatic materials on the lower and upper surfaces of the sea salt, respectively;
(f) disposing the steaming container of step (e) in a heating container in which water is stored, and then heating the sea salt to steam the sea salt to give the natural aroma to the sea salt; Manufactured with
The natural aroma material is a method for producing an alligator pie, characterized in that one selected from chrysanthemum, lotus, jasmine, rosemary, marigold, peppermint, tree head, and windbreak herbs are used. The method of claim 1,
The water used in the second mix in step (B) is,
(a) frying any one selected from barley, roundlet, pork potato, wolfberry, and lotus leaf in a frying pan;
(b) adding any one of the roasted ingredients listed above and the steamed peanut sprouts together with water in a heating container, followed by heating and boiling; A method of manufacturing an alligator pie, characterized in that it can be manufactured to add savory taste and savory taste and remove the smell of flour. The method of claim 1,
In step (C) of mixing and kneading the first mix and the second mix,
Bananas are added to replenish nutrients while providing a sweet taste, to provide softness to the dough, and to eliminate the smell of flour caused by the use of strong and gravity flour.
The method of manufacturing an alligator pie, characterized in that the banana is added in a blender and ground. An alligator pie, characterized in that it is manufactured by the method of manufacturing an alligator pie according to any one of claims 1 to 3, 5, and 7 to 9.

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