KR102321163B1 - Manufacturing method non-fried cheese balls - Google Patents

Abstract

The present invention relates to a method for producing a non-fried cheese ball. The method comprises: a dough preparation step (S10) of preparing dough which will constitute the outer skin of the cheese ball; a resting step (S20) of resting the dough; a molding step (S30) of putting the rested dough into a filling machine and forming a molded body filled with a filling material; a topping step (S40) of putting a topping material on the surface of the molded body; a first coating step (S50) of applying a first coating solution to the surface of the molded body with the topping material; a cooling step (S60) of cooling the molded body coated with the first coating solution by putting the same in a freezer; a second coating step (S70) of applying a second coating solution to the surface of the cooled molded body; a freezing step (S80) of rapidly freezing and storing the molded body to which the second coating solution is applied; and a packaging step (S90) of packaging the frozen stored molded body. According to the present invention, after coating the cheese ball molded body with the topping material, the same is firstly coated with olive oil and then secondary coated with soybean oil before being stored frozen. Therefore, even if cooked using an air fryer, the cheese ball has the flavor of cheese, savory taste, and crispy texture like being fried in oil, and at the same time has an effect of easy mass production, storage, and distribution.

Description

Non-fried cheese balls manufacturing method {Manufacturing method non-fried cheese balls}

The present invention relates to a method for manufacturing a non-fried cheese ball, and more particularly, by coating a cheese ball molded body with a topping, first coating it with olive oil, and second coating soybean oil and storing it frozen, even if it is cooked using an air fryer. It relates to a non-fried cheese ball manufacturing method that has a flavor, a nutty taste, and a crispy texture such as fried in oil, and at the same time facilitates mass production, storage and distribution.

Due to industrialization and urbanization, dietary culture is gradually becoming westernized, and consumption of pizza and hamburgers is increasing, and as the consumption of cheese as a nutritional snack for infants and children increases, cheese consumption continues to increase, and various foods using cheese are also developed. Among them, cheese balls are gaining popularity in recent years.

Cheese ball is a confectionery made by kneading cheese and mixing it with corn starch and frying it.

There are two common methods of making cheese balls: baking in an oven and frying in oil.

Among them, the method of baking in the oven is to put cheese powder, almond powder, baking powder, sugar, butter, salt, and yeast into strong flour and soft flour and knead it, then add milk and egg and knead it again, knead the dough to ferment it, It is molded to a predetermined size, baked in an oven, and then stored frozen.

The cheese balls made by baking as described above have a shortcoming that it is difficult to have a soft texture while maintaining a crispy texture for a long time.

On the other hand, in the method of frying in oil, cut mozzarella cheese to a predetermined size, roll it in flour, egg, and breadcrumbs, then dip it in egg and breadcrumbs and rest it in the freezer, then fry it in oil and store it frozen.

Cheese balls made by frying as described above have a soft and crisp texture right after they are fried, but as time goes by, the oil absorbed in the cheese ball skin is oxidized and deforms the outer skin tissue, which not only changes the appearance but also becomes soggy and chewy. The taste becomes greasy, and the taste, flavor, and texture are significantly reduced, and long-term storage and distribution are difficult due to the rancidity of the oil absorbed in the frying process.

Nevertheless, since the productivity of cheese balls made by frying in oil is superior, in the case of cheese balls mass-produced in factories, they were mainly manufactured through the manufacturing method of frying in oil.

However, as interest in health and diet increases in recent years, consumers' reluctance to fried foods is gradually increasing.

In addition, because of the perception that fried foods are not good for health compared to their taste, health experts recommend avoiding fried foods. As it is known as the main culprit for diseases, indigestion, arteriosclerosis, and heart disease, as well as various cancers, consumers' rejection of fried cheese balls is growing.

In addition, when cooking in a frozen state, the conventional cheese balls are frequently damaged, such as cracking in appearance, and as a result, the cheese inside leaks and the taste, shape, and texture are deteriorated.

Laid-Open Patent Publication No. 10-2015-0098069

In order to solve the above-mentioned disadvantages of the prior art, the present invention provides a non-fry that can be cooked quickly and conveniently using an air fryer by coating a cheese ball molded body with a topping, first coating it with olive oil, and then storing it in a refrigerator with a second coating of soybean oil. An object of the present invention is to provide a method for manufacturing cheese balls.

In order to achieve the above object, the non-fried cheese ball manufacturing method of the present invention is,

A dough preparation step (S10) of preparing a dough that will constitute the outer skin of the cheese ball;

a resting step (S20) of resting the dough;

A molding step (S30) of putting the resting dough into a filling machine and molding the filling material into a filled molded body (S30);

A topping step (S40) of topping the topping on the surface of the molded body;

A first coating step (S50) of applying a first coating solution to the surface of the topping molded body;

a cooling step (S60) of putting the molded body coated with the first coating solution into a freezer to cool it;

a second coating step (S70) of applying a second coating solution to the surface of the cooled molded body;

a freezing step of rapidly freezing and storing the molded body to which the second coating solution is applied (S80);

A packaging step (S90) of packaging the frozen stored molded body; includes

In one embodiment, the dough preparation step (S10),

Fine Soft T 800 parts by weight, soft flour 200 parts by weight, Fine Soft 202 150 parts by weight, Fine Soft C 50 parts by weight, sugar 250 parts by weight, salt 25 parts by weight, baking powder 40 parts by weight, vanilla powder 5 parts by weight, shortening It is characterized in that the dough is prepared by mixing 250 parts by weight, 50 parts by weight of cooking oil, 200 parts by weight of eggs, and 700 parts by weight of water.

In one embodiment, the resting step (S20),

It is characterized in that the dough prepared in the dough preparation step (S10) is rapidly frozen and rested at -2 to -20°C for 30 to 60 minutes.

In one embodiment, the filling is characterized in that the cheese.

In one embodiment, the cheese is characterized by mixing natural cheese and cream cheese in a ratio of 1:1 to 1:3.

In one embodiment, the filling is characterized in that the cheese and at least one or more auxiliary materials are mixed.

In one embodiment, the auxiliary material is characterized in that any one of chocolate chips, mustard, cheongyang pepper, red bean, fish cake, beef, japchae, croquettes are used.

In one embodiment, the topping is characterized in that at least one or more selected from the group consisting of soboro, bread crumbs, grains, legumes, seeds, and nuts.

In one embodiment, the size of the topping particles is characterized in that to form 0.5 to 3 mm.

In one embodiment, the first coating liquid is characterized in that using edible oil.

In one embodiment, the first coating liquid is characterized in that the olive oil.

In one embodiment, the first coating step (S50) is characterized in that the ambient temperature is 10 to 20 ℃ when the first coating solution is applied to the surface of the molded body topped with the topping.

In one embodiment, the cooling step (S60) is characterized in that the first coating solution is frozen by rapidly cooling it at -2 to -20°C for 5 to 30 minutes.

In one embodiment, the second coating liquid is characterized in that using edible oil.

In one embodiment, the second coating solution is characterized in that soybean oil.

In one embodiment, in the second coating step (S70), when the second coating solution is applied to the surface of the cooled molded body, the ambient temperature is 20° C. or less, and the time required is less than 1 minute.

In one embodiment, the freezing step (S80) is characterized in that the rapid freezing storage at -10 to -30 ℃.

According to the present invention, the cheese ball molded body is coated with a topping, then coated with olive oil, and then coated with soybean oil and stored frozen. It has the effect of being able to cook quickly and easily while preserving the savory taste of the toppings and the crispy texture of the toppings as if they were fried directly in oil.

In addition, by being able to cook using the air fryer, external damage is suppressed during the cooking process, and the shape and taste of the cheese ball can be stably maintained by preventing the cheese from leaking while maintaining the shape of the cheese ball stably. It works.

In addition, since the coating solution is coated on the molded body and then rapidly frozen, stored and packaged, the productivity is high, which is advantageous for mass production, and there is an effect of easy storage and distribution.

1 is a block diagram showing a manufacturing process according to an embodiment of the non-fried cheese ball manufacturing method of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art to which the present invention pertains can easily implement them.

Since the description of the present invention is merely an embodiment for structural or functional description, the scope of the present invention should not be construed as being limited by the embodiment described in the text.

That is, since the embodiment may have various changes and may have various forms, it should be understood that the scope of the present invention includes equivalents capable of realizing the technical idea.

In addition, since the object or effect presented in the present invention does not mean that a specific embodiment should include all of them or only such effects, it should not be understood that the scope of the present invention is limited thereby.

All terms used in the description of the present invention have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs, unless otherwise defined.

Terms defined in general used in the dictionary should be interpreted as being consistent with the meaning in the context of the related art, and cannot be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present invention.

In addition, terms such as "first" and "second" will only refer to distinguishing elements that are different from each other, and are not limited by the order of manufacture, and the scope of rights should not be limited by these terms.

1 is a block diagram showing a manufacturing process according to an embodiment of the non-fried cheese ball manufacturing method of the present invention.

It will be described with reference to FIG. 1 .

The non-fried cheese ball manufacturing method of the present invention includes a dough preparation step (S10), a rest step (S20), a forming step (S30), a topping step (S40), a first coating step (S50), a cooling step (S60), It includes a second coating step (S70), a freezing step (S80), and a packaging step (S90).

Hereinafter, each step will be described in more detail as follows.

a) dough preparation step (S10)

The dough preparation step (S10) is a step of preparing the dough that will constitute the outer shell of the cheese ball. Fine Soft T, Soft Flour, Fine Soft 202, Fine Soft C, Sugar, Salt, Baking Powder, Vanilla Powder, Shortening, Mix cooking oil, egg and water.

As an example, the dough is Fine Soft T 800 parts by weight, soft flour 200 parts by weight, Fine Soft 202 150 parts by weight, Fine Soft C 50 parts by weight, sugar 250 parts by weight, salt 25 parts by weight, baking powder 40 parts by weight , It is preferable to mix 5 parts by weight of vanilla powder, 250 parts by weight of shortening, 50 parts by weight of cooking oil, 200 parts by weight of eggs, and 700 parts by weight of water.

The Fine Soft T, Fine Soft 202, and Fine Soft C are well-known as baking additives used for confectionery and baking, and detailed descriptions thereof will be omitted.

In addition, it is preferable to use a conventional baking mixer for mixing the dough, and it is preferable to mix soft flour and powder materials such as Fine Soft T, Fine Soft 202, and Fine Soft C while being fine to prevent agglomeration. .

That is, the dough is first mixed by putting shortening and sugar in a blender, but the blender may be heated to a temperature of 20 to 60° C. for smooth dissolution of shortening and sugar.

When the shortening and sugar mixing is complete, add eggs, salt, baking powder, vanilla powder, and cooking oil and mix to complete the creaming.

When creaming is completed, the dough is completed by adding soft flour, Fine Soft T, Fine Soft 202, Fine Soft C, and water and stirring.

Various coloring additives used for baking, such as aronia powder, squid ink powder, Heungguk rice powder, green tea powder, etc., can be selectively added to the dough in order to make the outer skin of the finished cheese ball have various colors. make it clear in advance

b) resting step (S20)

The resting step (S20) is a step of resting the dough to expand the dough, and the dough is put into a freezer and rapidly frozen at -5 to -20°C for 30 to 60 minutes.

By rapidly freezing and resting the dough, excessive formation of gluten is suppressed, and the hardness and concentration of the dough are appropriate, so that subsequent molding is facilitated.

c) forming step (S30)

The forming step (S30) is a step of forming a ball-shaped molded body after thawing the resting dough, and rapidly putting the rested dough into a filling machine to form a molded body filled with the filling material.

At this time, the thawing of the dough, which has been quickly stopped, is rapidly thawed using warm air in the shortest possible time to prevent aging of the dough.

The filling uses cheese.

At this time, the cheese is preferably mixed with natural cheese and cream cheese in a ratio of 1:1 to 1:3.

Cheese is rich in vitamin A, vitamin B1, B2, niacin, calcium, etc. and is easily digestible, so it is beneficial not only to the general public, but also to children and the elderly in the growing phase.

Cheese is generally used in the art and is not limited to the type thereof, but in consideration of the characteristics of cheese balls prepared by frying, it is preferable to use heat-resistant cheese.

In addition, it is revealed in advance that natural cheese can be used by mixing two or more cheeses in a predetermined ratio.

The filling may be further mixed with cheese and at least one or more sub-ingredients.

The auxiliary material can be used by mixing various types of auxiliary material input to the inside of the dough in confectionery such as chocolate chips, mustard, Cheongyang pepper, red bean paste, fish cake, beef, japchae, croquette, etc. with cheese, and depending on the type of auxiliary material, cheese It should be noted in advance that the mixing ratio of the cheese and the auxiliary material is not limited, since the mixing ratio of the mixture is different.

Therefore, it is possible to manufacture cheese balls with various flavors, aromas and textures by harmonizing the unique rich flavor of cheese and the taste of various auxiliary materials.

d) topping step (S40)

The topping step (S40) is to topping the topping on the surface of the molded body.

It is preferable to use at least one selected from the group consisting of soboro, bread crumbs, grains, legumes, seeds, and nuts as the topping.

The Soboro is a kind of general topping that is sprinkled on the surface of confectionery or breads in the confectionery and bakery field. Oil, sugar, flour, and egg are mixed in an appropriate ratio to make granules and used whenever necessary, but the material of Soboro is as described above. It should be noted in advance that the material is not limited.

As the breadcrumbs, it is preferable to use a mixture of yellow breadcrumbs and white breadcrumbs in a ratio of 1:1, respectively, but the present invention is not limited thereto.

In addition, the topping is preferably filtered through a sieve so that the size of the topping particles is maintained at 0.5 to 3 mm.

If the size of the topping particles is smaller than 0.5 mm, the crispy texture after cooking is reduced. If the size of the topping particles is larger than 3 mm, the topping is not evenly attached to the surface of the molded body, and voids are generated between the toppings. As the surface of the dough is exposed, the second coating solution may be absorbed into the dough of the molded body in the second coating step (S70).

In addition, when topping the surface of the molded body with a topping, after topping the surface of the molded body with a topping so that the topping material does not easily separate and separate from the surface of the molded body, a pressure of 0.01 ~ 0.2 kg / ㎠ is applied from the outside. it is preferable

Therefore, as the topping material is attached to the surface of the molded body with a predetermined pressure while appropriately adjusting the particle size of the topping material, the topping material is evenly topping on the surface of the molded body, so that the coating of the coating solution is made more smoothly by the topping material and the cheese balls are air When cooked in a fryer, a more crispy texture is provided by the toppings.

e) first coating step (S50)

In the first coating step (S50), a first coating solution is applied to the surface of the molded body topped with a topping water in the topping step.

At this time, as the application method, any one method of immersing the molded body in the first coating liquid, spraying the first coating liquid using a sprayer, or applying the first coating liquid using a tool such as a brush may be selectively applied.

The first coating solution applied to the surface of the molded body topped with the topping material is absorbed by the topping material, and a first coating solution layer is formed on the surface of the topping material.

It is preferable to use at least one selected from the group of edible edible oils as the first coating solution.

In one example, the edible oil may be any one of olive oil, canola oil, grape seed oil, sunflower seed oil, safflower seed oil, brown rice oil, soybean oil, soybean oil, corn oil, sesame oil, perilla oil, and coconut oil.

On the other hand, olive oil is known to contain a large amount of components particularly beneficial to health among edible oils. Polyphenols contained in olives are representative antioxidant components and have the function of removing free radicals that cause DNA damage and aging.

In addition, it has the function of preventing platelet aggregation, dilating blood vessels, and preventing inflammation in the body.

However, the polyphenol component is a component that disappears when the oil is refined, so it can be consumed when eating olive fruit or extra virgin oil obtained by pressing the olive fruit as it is.

In addition, about 77% of the fat contained in olives is oleic acid. Oleic acid is a monounsaturated fatty acid that is not destroyed even when heat is applied.

In addition, oleic acid is known to have the effect of lowering LDL cholesterol, called bad cholesterol, and increasing HDL cholesterol, and preventing cardiovascular diseases such as arteriosclerosis.

Linoleic acid contained in olives is an essential fatty acid that cannot be synthesized in the body and must be consumed through food.

Tocophenol, a phenolic compound contained in olives, is a fat-soluble vitamin that is known to prevent or improve various diseases by protecting cells with strong antioxidant action against free radicals and improving blood circulation.

In addition, olives are rich in vitamin A, which is important for strengthening the skin wall, and plays an important role in skin and hair health.

Olive oil is largely divided into virgin and pure. Virgin olive oil is pure high-quality oil obtained by picking and pressing olive fruits without chemical or artificial manipulation.

Pure olive oil is a mixture of virgin olive oil and refined olive oil.

In addition, olive oil is classified into extra virgin, fine virgin, pure, semi-fine virgin, and pomace (refined) grades according to acidity and production process. am.

The acidity of extra virgin is less than 0.8%, the acidity of fine virgin is less than 1.5%, and the acidity of semi-fine virgin is less than 3%.

On the other hand, extra virgin has a smoke point of 160°C and a freezing point of around 8°C.

On the other hand, although it is the same edible oil, canola oil, soybean oil, corn oil, etc. have a freezing point of -18°C, so rapid cooling and freezing are not smooth, and energy costs are increased accordingly.

Therefore, it is preferable to use olive oil, especially, extra virgin olive oil, which has the highest content of nutrients beneficial to health, as the first coating solution.

In addition, it is preferable to maintain the ambient (workplace) temperature at the time of applying the first coating solution to the surface of the molded body topped with the topping material at 10 to 20 ℃.

If the ambient temperature is lower than 10°C when applying the first coating solution, when the olive oil is applied as the first coating solution, the fluidity of the first coating solution decreases and uniform application becomes difficult. When applying as the first coating solution, the fluidity of the first coating solution increases and the first coating solution flows down quickly, making it difficult to form the first coating solution layer on the surface of the topping.

f) cooling step (S60),

In the cooling step (S60), the molded body coated with the first coating solution is put into a freezer to cool it.

At this time, the cooling temperature is -2 to -20 ℃, and the cooling time is rapidly cooled for 5 to 30 minutes.

Therefore, in the first coating step (S50), the first coating liquid layer formed in the process of applying the first coating liquid to the surface of the molded body topped with the topping is rapidly cooled and frozen, so that the first coating liquid layer is solid without flowing down from the surface of the topping. and maintain a stable attachment state.

In addition, when the second coating liquid is applied in the second coating step ( S70 ), the frozen first coating liquid layer serves as a protective barrier to prevent the second coating liquid from being absorbed into the topping material and the dough of the molded body.

g) second coating step (S70)

In the second coating step (S70), in the cooling step (S60), a second coating solution is applied to the surface of the cooled molded body.

At this time, as the application method, one of the methods of immersing the cooled molded body in the second coating liquid, spraying the second coating liquid using a spray, or applying the second coating liquid using a tool such as a brush can be selectively applied.

However, when applying the second coating solution to the cooled molded body, it is preferable to apply it as quickly as possible while maintaining the ambient temperature low so that the frozen first coating solution layer does not melt.

As an example, the ambient temperature is maintained at 20° C. or less, and the time required for the second coating solution is preferably within 1 minute, but is not limited thereto.

The second coating liquid applied to the surface of the cooled compact surrounds the entire compact to form a second coating liquid layer.

It is preferable to use at least one selected from the group of practical edible oils as the second coating solution.

In one example, the edible oil may be any one of olive oil, canola oil, grape seed oil, sunflower seed oil, safflower seed oil, brown rice oil, soybean oil, soybean oil, corn oil, sesame oil, perilla oil, and coconut oil.

On the other hand, soybean oil is made by heating, pulverizing, and pressing after separating soybean husks. It has a smoke point of 220~230℃ and a freezing point of -18℃. It has a low price feature.

In one embodiment, the second coating solution may be used by mixing olive oil and soybean oil.

That is, by mixing 200 parts by weight of olive oil and 200 parts by weight of soybean oil, and then aging the mixture at 2 to 4° C. for 60 to 120 minutes, the amount of soybean oil can be further reduced.

In another embodiment, the second coating solution may further include starch syrup.

That is, 200 parts by weight of olive oil, 200 parts by weight of soybean oil, and 40 parts by weight of starch syrup are mixed, and then aged at 2 to 4° C. for 10 to 12 hours to increase the sweetness of the cheese ball.

h) freezing step (S80)

In the freezing step (S80), the second coated molded body is immediately put into the freezer and stored in a rapid freezing at -10 to -30 °C.

On the other hand, when soybean oil having a freezing point of -18°C is used as the second coating solution used in the second coating step (S70), the temperature of the freezer is set as low as possible in order to freeze-dry it as quickly as possible while minimizing the dripping of soybean oil. It is desirable to be able to keep

Therefore, the second coating solution layer formed by the second coating solution applied to the surface of the molded body is frozen through metal freezing, so that the second coating solution layer can maintain a strong and stable attachment state without flowing down from the surface of the molded body, so that long-term storage is possible In addition, distribution is facilitated.

i) Packing step (S90)

In the packaging step (S90), the molded article stored frozen for 10 to 12 hours or more in the freezing step (S80) is packaged in a packaging container to suppress the growth of bacteria and at the same time enable hygienic and safe storage and distribution of the frozen molded article.

The cheese balls manufactured by the non-fried cheese ball manufacturing method of the present invention configured as described above use olive oil beneficial to health in order to minimize the use of oil, which has an increased feeling of rejection due to interest in health and diet, but the smoke point When only low olive oil is used, a first coating layer is formed on the surface of the molded body using olive oil in order to prevent problems such as smoke or soot taste generated during high-temperature cooking, and a second coating layer is formed using soybean oil with a high smoke point on the outside. As a result, even when cooked at 180 to 200° C. for 4 to 8 minutes using an air fryer, there is an effect of providing a crispy texture like fried in oil without problems such as smoke or soot taste, and excellent taste and excellent flavor at the same time.

A sensory test was performed on cheese balls prepared by the method for manufacturing non-fried cheese balls of the present invention configured as described above and cooked in an air fryer and various types of cheese balls sold in the market.

(Example)

a) Fine Soft T 800 parts by weight, soft flour 200 parts by weight, Fine Soft 202 150 parts by weight, Fine Soft C 50 parts by weight, sugar 250 parts by weight, salt 25 parts by weight, baking powder 40 parts by weight, vanilla powder 5 parts by weight , 250 parts by weight of shortening, 50 parts by weight of cooking oil, 200 parts by weight of eggs, and 700 parts by weight of water were mixed to prepare a dough.

b) The prepared dough was rapidly frozen at -2 to -20°C for 30 to 60 minutes.

c) The rest of the dough was put into a filling machine and molded into a ball-shaped molded body filled with the filling material.

d) Breadcrumbs were topping on the surface of the ball-shaped molded body.

e) By spraying and applying olive oil to the surface of the molded body topped with bread crumbs, a first coating liquid layer was formed.

f) The molded body on which the first coating liquid layer was formed was immediately put into a freezer at -2 to -20°C and rapidly cooled for 5 to 30 minutes.

g) The cooled compact was immersed in soybean oil for 5 seconds to form a second coating solution layer.

h) The molded body on which the second coating liquid layer was formed was immediately frozen and stored at -10 to -30°C for 10 to 12 hours.

i) The frozen cheese balls were put into the air fryer and cooked at 180°C for 4 minutes, then turned over and cooked again at 180°C for 4 minutes.

(Comparative Examples 1 to 3)

After purchasing various types of frozen cheese balls sold in the market, they were put in an air fryer, cooked at 180°C for 4 minutes, then turned over and cooked again at 180°C for 4 minutes.

<Comparison of size before and after cooking>

Example Comparative Example 1 Comparative Example 2 Comparative Example 3 before cooking

4.5cm 4 cm 4 cm 3.5cm after cooking

6cm 5cm 5cm 4 cm

<Sensory Test Agent>

A total of 40 sensory test personnel were selected in consideration of age and gender: 10 men and women in their teens, 10 men and women in their 20s, 10 men and women in their 30s, and 10 men and women in their 40s.

<Symbolism Test 1>

After making the selected sensory test personnel familiar with the purpose and experimental method, and eating the cheese balls of Examples and Comparative Examples 1 to 3 after 5 minutes of cooking, the difference in quality and preference were evaluated out of 5 points. After scoring was performed based on

crispy taste smell texture preference Example 4.7 4.8 4.6 4.8 4.8 Comparative Example 1 4.2 4.1 4.2 4.1 4.1 Comparative Example 2 3.8 3.8 3.7 3.8 3.7 Comparative Example 3 3.7 3.5 3.9 3.5 3.6

As shown in Table 2, the cheese balls of Examples obtained higher sensory scores in crispness, taste, smell, texture, and overall preference compared to the cheese balls of Comparative Examples 1 to 3.

<Symbolism test 2>

After familiarizing the selected sensory test personnel with the purpose and experimental method, and eating each of the cheese balls of Examples and Comparative Examples 1 to 3 in which 12 hours had elapsed after cooking, the difference in quality and preference were scored by 5 points. After scoring based on a perfect score, the summed scores were averaged and the preference test 2 was performed.

crispy taste smell texture preference Example 4.4 4.7 4.2 4.2 4.4 Comparative Example 1 4.1 4.0 4.0 4.0 4.0 Comparative Example 2 3.5 3.6 3.5 3.5 3.5 Comparative Example 3 3.4 3.2 3.4 3.2 3.3

As shown in Table 3, even after 24 hours have elapsed, the cheese balls of Examples obtained higher sensory scores in crispness, taste, smell, texture, and overall preference compared to the cheese balls of Comparative Examples 1 to 3.

<Comprehensive evaluation>

shape after cooking Example

It keeps its round shape well.
After cooking, the size increased significantly.
It is brown in color and gives a taste of ripeness.
The contents are clean as there is no part of the cheese spilling out.
It has a more crispy texture by being oiled. Comparative Example 1

They are generally round in shape.
Slightly enlarged after cooking.
It is light brown in color and gives a moderately ripe taste.
The contents are clean as there is no part of the cheese spilling out.
It has a slightly crunchy texture. Comparative Example 2

It has a somewhat round shape.
Slightly enlarged after cooking.
It is light brown in color and gives a moderately ripe taste.
Cracks were seen everywhere, and cheese was leaking out.
It has a strong taste of moist pastry. Comparative Example 3

The round shape is not uniform.
There is no significant change in size after cooking.
The cracks are severe, and a lot of cheese leaks, making it difficult to eat.
It's like eating a damp cookie.

Above, the embodiment of the present invention is not implemented only through the above-described apparatus and/or operation method, but through a program for realizing a function corresponding to the configuration of the embodiment of the present invention, a recording medium in which the program is recorded, etc. It may be implemented, and such an implementation can be easily implemented by an expert in the technical field to which the present invention pertains from the description of the embodiment described above.

In addition, although the embodiment of the present invention has been described in detail, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention as defined in the following claims are also provided. is within the scope of the right.

S10: dough manufacturing step
S20: idle phase
S30: forming step
S40: topping step
S50: first coating step
S60: cooling stage
S70: second coating step
S80: Freezing stage
S90: Packaging stage

Claims (5)

A dough preparation step (S10) of preparing a dough that will constitute the outer skin of the cheese ball;
a resting step (S20) of resting the dough;
A molding step (S30) of putting the resting dough into a filling machine and molding the filling material into a filled molded body (S30);
A topping step (S40) of topping the topping on the surface of the molded body;
A first coating step (S50) of applying a first coating solution to the surface of the topping molded body;
a cooling step (S60) of putting the molded body coated with the first coating solution into a freezer to cool it;
a second coating step (S70) of applying a second coating solution to the surface of the cooled molded body;
a freezing step of rapidly freezing and storing the molded body to which the second coating solution is applied (S80);
A packaging step (S90) of packaging the frozen stored molded body; including,
The first coating step (S50),
When the first coating solution is applied to the surface of the molded body topped with the topping material, the ambient temperature is 10 to 20° C., the first coating solution is olive oil,
The cooling step (S60),
When the second coating solution is applied in the second coating step (S70) by rapidly cooling at -2 to -20°C for 5 to 30 minutes, the second coating solution acts as a protective film to prevent absorption into the topping material and the dough of the molded body. to form a first coating liquid layer in which the first coating liquid is frozen,
The second coating step (S70),
A method for producing non-fried cheese balls, characterized in that soybean oil is applied as a second coating solution to the surface of the first coating solution frozen in the cooling step.
According to claim 1, wherein the dough preparation step (S10),
Fine Soft T 800 parts by weight, soft flour 200 parts by weight, Fine Soft 202 150 parts by weight, Fine Soft C 50 parts by weight, sugar 250 parts by weight, salt 25 parts by weight, baking powder 40 parts by weight, vanilla powder 5 parts by weight, shortening 250 parts by weight, 50 parts by weight of cooking oil, 200 parts by weight of eggs, and 700 parts by weight of water to prepare a dough by mixing non-fried cheese balls manufacturing method.
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