KR102607092B1 - Cookie Manufacturing Method Containing Earl Grey Tea Leaves Powder and Cookies Produced By - Google Patents

Abstract

The present invention relates to a method for manufacturing cookies containing Earl Gray tea leaf powder and cookies manufactured thereby, comprising the steps of manufacturing Earl Gray tea leaf powder with a particle size of less than 84㎛; Material preparation step; creaming step; Ribbon forming step; Final dough manufacturing steps; Dividing the dough into small portions and resting it; Step of printing into a mold; Including the step of baking the dough
The Earl Gray tea leaf powder manufacturing step includes i) coarsely grinding black tea leaves fermented to more than 95% with a grinder to produce coarse black tea powder; ii) putting coarse black tea powder in an extruder and compressing the black tea powder by mixing, heating and shearing the coarse black tea powder; iii) ultra-finely pulverizing the black tea leaves that have gone through step ii) above using a grinder, and filtering out black tea tea leaf powder with a particle size of less than 84㎛ using a 180 mesh; and iv) drying the filtered black tea leaf powder in a dryer, spraying bergamot essential oil on the dried black tea leaf powder, and flavoring the tea leaf powder with bergamot essential oil to produce Earl Gray tea leaf powder. It relates to a method of manufacturing cookies containing tea leaf powder and cookies manufactured thereby.

Description

Cookie manufacturing method containing Earl Gray tea leaves powder and cookies produced thereby {Cookie Manufacturing Method Containing Earl Gray Tea Leaves Powder and Cookies Produced By}

The present invention relates to a method of manufacturing cookies containing Earl Gray tea leaf powder and cookies manufactured thereby. More specifically, by manufacturing cookies with dough mixed with Earl Gray tea leaf powder, the original flavor of the cookies can be retained when eating them. It relates to a method for manufacturing cookies containing Earl Gray tea leaf powder while maintaining the rich aroma and delicate taste of Earl Gray tea, and cookies manufactured thereby.

Cookies are a type of dried snack and are called cookies in the US and biscuit in the UK. Cookies are a favorite food consumed as a snack. Similar to bread, cookies are made with flour as the main ingredient and are crunchy and have a stronger sweet or sour taste.

Nowadays, as the desire for work-life balance has increased, people can enjoy the taste of cookies with coffee or espresso at work or at home, and there is a high demand for cookies that give a refreshing feeling to the body when consumed. To meet these demands, many cookie specialty stores are popping up around here that manufacture and sell cookies made with new recipes by adding ingredients.

Meanwhile, as prior art related to the present invention, "Lotus Root Cookies and Method for Manufacturing the Same" of Domestic Patent No. 10-1591646 (announcement date February 12, 2016) refers to a method for manufacturing lotus root cookies using lotus roots, including cake flour, Ingredients preparation step of preparing ingredients such as white sugar, eggs, butter, edibles, roasted dried lotus root powder, lotus root powder, pumpkin, and whole milk powder; An egg foam forming step of foaming the egg with egg white and egg yolk together with a whisk; A dough manufacturing step of mixing the eggs with cake flour, white sugar, butter, edibles, roasted dried lotus root powder, lotus root powder, pumpkin, and whole milk powder to prepare dough; A cookie shape forming step of removing the dough into a cushion shape and forming it into a cookie shape; A maturation step of maturing the dough formed into a cookie shape in a refrigerator; A lotus root cookie manufacturing method comprising a baking step of baking the aged dough in an oven. A lotus root cookie made using lotus root grown in an environmentally friendly manner without adding artificial additives and a method for manufacturing the same are disclosed.

In addition, Domestic Patent No. 10-1558212 (announcement date: October 8, 2015) “Method for manufacturing cookies using Powdered prickly pear powder and cookies manufactured using the above method” refers to 40 to 50 weight of cake flour based on 100 parts by weight of cookies. parts, 4.7-5.5 parts by weight of prickly pear powder, 2.5-3.5 parts by weight of bokbunja juice, 14-18 parts by weight of butter, 15-19 parts by weight of sugar, 0.4-0.6 parts by weight of salt, 2-3 parts by weight of starch syrup, 4.4-5.4 parts by weight of eggs. A method of manufacturing cookies added with Prickly Pear powder, characterized in that it is manufactured by baking dough mixed with 4.4 to 5.4 parts by weight of egg yolk. A method of manufacturing cookies with Prickly Pear powder added with improved palatability such as flavor, texture, and taste. is disclosed.

However, since the technical features of the prior art and the present invention are different from each other, the present invention and the prior art are different inventions in their composition.

Meanwhile, black tea is one of the most influential teas in the East. Black tea contains carotene, vitamins, calcium, phosphorus, magnesium, potassium, It is rich in caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients.

In terms of health care functions, black tea has effects such as fatigue recovery, body fluid promotion and heat removal, diuresis, detoxification, bone strengthening, anti-aging, gastrointestinal protection, anticancer, and blood vessel relaxation. And the flavonoids contained in black tea remove oxygen radicals, have an anti-acid effect, and reduce the occurrence of myocardial infarction.

There are several types of black tea, such as earl gray, keemun, assam, darjeeling, and uva, depending on the production area and manufacturing process, and each has its own unique characteristics such as taste and aroma. have

In addition, during the fermentation process of black tea, the chemical reaction of polyphenol significantly changes the chemical composition of fresh leaves, producing theaflavin, thearubigin and other components, and its flavor. Aroma increases significantly compared to fresh leaves, forming the unique color, aroma, and taste of black tea.

KR 10-1591646 B1 KR 10-2146637 B1 KR 10-1270018 B1 KR 10-1558212 B1

The purpose of the present invention is to mix black tea leaf powder with bergamot essential oil, that is, Earl Gray tea leaf powder, as an ingredient in the mixing of dough for cookie production, and to provide the fragrant and deep flavor of Earl Gray tea, uniform texture, and active ingredient content of black tea. A method for manufacturing cookies containing this high Earl Gray tea leaf powder and Earl Gray cookies manufactured therefrom are provided.

A method for manufacturing cookies containing Earl Gray tea leaf powder to achieve the above purpose includes the steps of (a) producing Earl Gray tea leaf powder with a particle size of less than 84㎛; (b) Putting butter at a weight ratio of 63.7 based on 100 weight of all-purpose flour and white sugar at a weight ratio of 36.1 based on 100 weight of all-purpose flour in a bowl and stirring with a flat beater to make creaming of the butter and the white sugar; (c) placing whole eggs at a weight ratio of 11.1 based on 100 weight of all-purpose flour and white sugar at a weight ratio of 36.1 based on 100 weight of all-purpose flour in a container and whipping them with a wire whisk to create a mixture of the whole eggs and the white sugar; (d) In the bowl, the creaming of step (b), the mixture of step (c), baking powder at a weight ratio of 1.4 based on 100 weight of all-purpose flour, baking soda at a weight ratio of 1.4 based on 100 weight of all-purpose flour, and all-purpose flour at a weight ratio of 100, Adding almond powder at a weight ratio of 27.6 based on the weight of 100 all-purpose flour and the Earl Gray tea leaf powder at a weight ratio of 16.6 based on the weight of 100 all-purpose flour and mixing with the flat beater to make the final dough; (e) dividing the final dough into portions and resting them in a refrigerator maintained at 0° C. for 60 minutes to infuse the flavor of Earl Gray tea leaves into the portioned final dough; (f) stamping the final dough divided in step (e) into a cookie shape using a mold; (g) baking the final cookie-shaped dough of step (f) in an oven set at 180°C on top and 150°C on bottom.

In the present invention, the time for leaving the divided dough at room temperature from the end time of step (e) to the start time of step (g) is preferably 5 to 10 minutes.

In the present invention, step (a) provides a method for producing Earl Gray tea leaf powder with a particle size of less than 84㎛, comprising the following steps:

i) making coarse black tea powder by coarsely grinding black tea leaves fermented to more than 95% with a grinder;

ii) putting coarse black tea powder in an extruder and compressing the black tea powder by mixing, heating, and shearing the coarse black tea powder;

iii) ultra-finely pulverizing the black tea powder that has gone through step ii) above using a grinder, and filtering out black tea leaf powder with a particle size of less than 84㎛ using a 180 mesh; and

iv) Drying the caught black tea leaf powder in a dryer and then spraying bergamot essential oil on the dried black tea leaf powder to fragrant the tea leaf powder with bergamot essential oil to produce Earl Gray tea leaf powder with a unique scent.

In the present invention, cookies containing Earl Gray tea leaf powder include 9 to 30 parts by weight of whole eggs, 70 to 80 parts by weight of white sugar, 1 to 2 parts by weight of baking powder, and 1 to 2 parts by weight of baking soda, based on 100 parts by weight of all-purpose flour. parts, 60 to 70 parts by weight of butter, 25 to 30 parts by weight of almond powder, and 14 to 19 parts by weight of Earl Gray tea leaf powder.

According to the present invention, it is a cookie containing Earl Gray tea leaf powder with a mixing ratio of 2 eggs, 566g of white sugar, 785g of all-purpose flour, 11g of baking powder, 11g of baking soda, 500g of butter, 217g of almond powder, and 130g of Earl Gray powder.

Cookies containing Earl Gray tea leaf powder according to the present invention have a soft and deep taste and a uniform texture, with the rich scent of Earl Gray tea added, so eating the cookies provides a psychological feeling of safety as if drinking Earl Gray tea, and a peeling refreshment (feeling refreshment). It is a functional cookie that provides a deep sense of refresh and healing, and at the same time provides the pharmacological and nutritional effects of Earl Gray tea, which has the advantage of greatly improving consumer preference.

Figure 1 is a manufacturing flow chart showing a method of manufacturing cookies containing Earl Gray tea leaf powder according to an embodiment of the present invention.
Figure 2 is a photograph showing a cookie containing Earl Gray tea leaf powder prepared according to an embodiment of the present invention.

Since the present invention can be modified in various ways and have various embodiments, specific embodiments will be illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all transformations, equivalents, and substitutes included in the spirit and technical scope of the present invention. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted.

The present invention relates to Earl Gray cookies in which the taste and aroma of Earl Gray tea leaf powder exposed on the surface and the taste of soft butter cookies are well combined.

The Earl Gray cookie according to the present invention is Earl Gray tea leaf powder exposed on the surface of the cookie in the mouth. When the consumer eats the cookie, an attractive citrus fruit flavor spreads into the mouth, and the rich aroma and delicate taste are well combined as if drinking Earl Gray tea. It's a cookie.

The Earl Gray cookie according to the present invention is a cookie that allows consumers to taste the fragrant and deep flavor of Earl Gray tea just by eating the Earl Gray cookie, which is Earl Gray tea leaf powder exposed on the surface of the cookie in the mouth.

The method for manufacturing cookies containing Earl Gray tea leaf powder of the present invention includes the steps of preparing Earl Gray tea leaf powder; Material preparation step; creaming step; Ribbon forming step; Final dough manufacturing steps; Dividing the dough into small portions and resting it; Step of printing into a mold; It may include the step of baking the dough.

The cookie manufacturing method containing the Earl Gray tea leaf powder is

(a) preparing Earl Gray powder by ultrafinely pulverizing black tea leaves and flavoring them with bergamot essential oil; (b) a material preparation step of preparing all-purpose flour, butter, white sugar, baking powder, baking soda, eggs, almond powder, and the Earl Gray powder of step (a); (c) creaming the butter and white sugar of step (b); (d) whipping the eggs and white sugar of step (b) to form a ribbon in the whipped dough; (e) mixing the dough of step (c) and the dough of step (d) with the flour, earl gray powder, almond powder, baking powder, and baking soda of step (b) to prepare the final dough. ; (f) dividing the dough from step (e) into portions and resting in the refrigerator for 1 hour; (g) stamping the dough from step (f) into a cookie mold; (h) It may include baking the dough formed in step (g) in an oven set at 180°C on top and 150°C on bottom.

In addition, the Earl Gray powder includes the following steps: i) coarsely grinding black tea leaves fermented at least 95% with a grinder to produce coarse black tea powder; ii) putting coarse black tea powder in an extruder and compressing the black tea powder by mixing, heating, and shearing the coarse black tea powder; iii) ultra-finely pulverizing the black tea leaves that have gone through step ii) above using a grinder, and filtering out black tea tea leaf powder with a particle size of less than 84㎛ using a 180 mesh; and iv) drying the filtered black tea leaf powder in a dryer, spraying bergamot essential oil on the dried black tea leaf powder, and fragrant the tea leaf powder with bergamot essential oil to produce Earl Gray tea leaf powder with a unique scent. It includes.

Before explaining the method of manufacturing cookies containing Earl Gray tea leaf powder according to the present invention, each material will first be described.

1) Butter

It is the food containing the most saturated fatty acids and is manufactured from milk fat. The moisture content is around 16% and it has a water-in-oil composition in which water is dispersed in the oil. Looking at the composition ratio, milk fat is 80% to 85%, moisture is 14% to 17%, salt is 1% to 3%, and casein, protein, lactose, and minerals total 1%. It is composed of butyric acid, which has the lowest number of carbons among saturated fatty acids, and has a relatively low melting point and low plasticity range.

2) Sugar

Sugar is a disaccharide made up of glucose (α-D-glucopyranose) and fructose (β-D-fructofuranose) combined in a 1→2 glycosidic bond. This kind of sugar is made from sugar cane or sugar beets, has a sweet taste and is easily soluble in water. The stems of sugarcane or the roots of sugar beets are finely chopped and crushed using a machine to extract the juice. Raw sugar is made by putting this juice in a pot and boiling it to crystallize it. When this raw sugar is dissolved in water to remove impurities, and then boiled again to make crystals, it becomes white sugar. It is an essential basic ingredient in confectionery and bread, and mainly provides sweetness.

3) Eggs (whole egg)

If you look at the composition ratio of an egg, it is 10% shell, 60% white, and 30% yolk.

Looking at the ratio of solid content and moisture by part, it is 25% and 75% for whole eggs, 12% and 88% for egg whites, and 50% and 50% for yolks.

4) Flour

Wheat flour is a grain powder made by grinding wheat grains. Looking at the ingredients of flour, it is 70% to 73% starch, 12% to 14% moisture, 9% to 13% protein, and 0.36% to 0.45% ash. And, depending on the protein content, wheat flour is classified into product types such as strong flour, medium flour, soft flour, and durum flour, with respective protein contents of 11.5% to 13.0%, 9.1% to 10.0%, 7% to 9%, and 11.0% to 12.5%. am.

Hereinafter, the present invention will be described step by step with reference to FIG. 1.

The method for manufacturing cookies containing Earl Gray tea leaf powder according to the present invention will be described in more detail step by step as follows.

(a) Step of producing Earl Gray tea leaf powder with a particle size of less than 84㎛

First, i) making coarse black tea powder by coarsely grinding black tea leaves (Uva black tea) that have been fermented to more than 95% with a grinder,

ⅱ) Putting the coarse black tea powder in an extruder and compressing the black tea powder by mixing, heating, and shearing the coarse black tea powder,

In step ii), the cell walls of the black tea leaves are ruptured and the tissue becomes thinner, thereby increasing the dissolution of the active ingredients of the black tea leaves.

iii) ultra-finely pulverizing the black tea leaves that have gone through step ii) above with a grinder, and filtering out black tea tea leaf powder with a particle size of less than 84㎛ using a 180 mesh;

iv) Drying the caught black tea leaf powder in a dryer and then spraying bergamot essential oil on the dried black tea leaf powder to flavor the tea leaf powder with bergamot essential oil to produce Earl Gray tea leaf powder with a unique scent. Includes.

(b) Material preparation step

Prepare all-purpose flour, butter, white sugar, baking powder, baking soda, eggs, almond flour, and Earl Gray tea leaf powder prepared in step (a) above.

Here, all-purpose flour, white sugar, baking powder, baking soda, almond powder, and Earl Gray tea leaf powder are each prepared using a 180 mesh to filter out powders with a particle size of less than 84㎛.

(c) creaming step,

First, put the butter in a bowl for a stand mixer, and lock the flat beater, used as a mixer, on the pin of the motor shaft of the stand mixer. . Next, the rotation speed of the flat beater, which is a mixer, is set to low speed and the butter is stirred for 10 to 20 seconds. Next, set the rotation speed of the flat beater, which is a mixer, to medium speed, and pour the white sugar little by little into the bowl and stir with the flat beater. Then, stop the stand mixer for a moment and use a spatula to scrape off any dough that sticks to the bottom and sides of the bowl and turn it over. Next, turn on the stand mixer and stir with the flat beater at medium speed. The total time required for creaming in a stand mixer is approximately 2 minutes. Creaming (creaming butter and sugar) is the process of adding air to butter, that is, creating small air pockets. Creaming is the process of forming air by connecting butter, sugar, and air. Cream with sugar well dissolved in whipped butter holds a lot of air and holds its shape strongly. When you touch the dough with your fingers, you can feel very small sugar particles. At this time, the creamed dough has a light yellow color and has doubled in volume compared to the original.

(d) ribbon forming step;

First, place the whole egg in the dough bowl for the stand mixer and lock the wire whip used as a whipper by attaching it to the pin of the shaft of the stand mixer. Next, set the rotation speed of the wire whisk, which is a whipper, to low speed to whip the eggs (whole eggs). When egg foam begins to form, pour white sugar into the dough bowl and whip using the wire foamer at medium and high speeds. Then, if the rotation speed of the wire bubble wrap is increased to about 10 degrees, the dough, which is a mixture of whole eggs and white sugar, is lifted and the dough falls down to form a ribbon, so that the ribbon shape (ribbon form) is maintained in the dough. At this time, the dough is off-white and its volume has expanded to three times its original volume. As a tip for forming ribbons well, when whipping at medium speed, once the white sugar poured into the batter bowl is diluted to some extent, double boil the eggs over slightly boiling water until the eggs become warm. After whipping at 43℃ ~ 48℃, when the temperature becomes warm, whip again in the normal way, that is, at high rotation speed.

(e) final dough manufacturing step;

When the manufacturing of dough 1 formed through the creaming step and dough 2 formed through the ribbon forming step is completed, half of dough 1 and half of dough 2 are placed in a bowl for a stand mixer, and then baking powder and baking soda are added to a bowl for a stand mixer. Place in a bowl and whisk with a mixer. Additionally, place half of dough 1 and half of dough 2 in a bowl and stir. Next, instead of putting all-purpose flour, Earl Gray tea leaf powder, and almond powder into the bowl all at once, pour them in small amounts alternately several times and stir with a mixer. Through the process of adding and mixing all-purpose flour, Earl Gray tea leaf powder, and almond powder several times, the final dough for manufacturing cookies containing Earl Gray tea leaf powder according to the present invention is completed.

Here, the ingredients include 9 to 30 parts by weight of whole eggs, 70 to 80 parts by weight of white sugar, 1 to 2 parts by weight of baking powder, 1 to 2 parts by weight of baking soda, 60 to 70 parts by weight of butter, and almond powder for 100 parts by weight of all-purpose flour. It may be added in an amount of 25 to 30 parts by weight, and 14 to 19 parts by weight of Earl Gray tea leaf powder.

At this time, if the content of each of the ingredients is added beyond the range described above, the dough may be too soft or too hard to be used as a dough for making cookies.

In particular, the Earl Gray tea leaf powder is added in an amount of 14 to 19 parts by weight based on 100 parts by weight of the flour. If it is contained in less than 14 parts by weight, it is difficult for the consumer to feel the flavor of Earl Gray in the mouth when eating the cookie, and if it is contained in less than 14 parts by weight, it is difficult for the consumer to feel the flavor of Earl Gray in the mouth when eating the cookie. If more is included, the bitter taste of the black tea may be felt, which may inhibit the sweet buttery taste of the cookies. Preferably, the Earl Gray tea leaf powder may be added in an amount of 16 to 18 parts by weight based on 100 parts by weight of the flour. Additionally, it is most preferable to proceed with the kneading at 23°C to 27°C.

(f) subdividing the final dough and resting it in the refrigerator;

Divide the dough in step (e) into 30g to 40g pieces. Next, rest (place) the divided dough in a refrigerator maintained at 0°C for at least 60 minutes.

When the divided dough is wrapped in plastic wrap and placed in the refrigerator, the butter (fat) in the dough is filled, and as a result, it expands more slowly while maintaining the texture.

When the dough is cooled, the sugar and Earl Gray tea leaf powder in the dough absorb moisture from the flour and the dough becomes hydrated, making the dough less wet and the flavor more intense.

(g) stamping the divided dough into a mold;

Next, the divided dough is placed in a pre-prepared mold, applied pressure to flatten it, and stamped out into a character-shaped mold to form a cookie.

(h) baking in an oven;

Next, cookies containing Earl Gray tea leaf powder according to the present invention are manufactured by baking the dough stamped into a cookie shape in a preheated oven. When baking the dough stamped into the cookie form in an oven, heating conditions include heating for 10 to 18 minutes in an oven set at 180°C on top and 150°C on bottom.

After completing step (f), the divided dough rested for 60 minutes in a refrigerator maintained at 0°C is kept at room temperature and then goes through the next step (g) of stamping the dough into a mold and then transferred to a preheated oven for baking. Here, the time for leaving the divided dough at room temperature should not exceed 10 minutes, if possible. If it is more than 10 minutes, the dough (kneading water) will be somewhat warm. Dough in this state defeats the purpose of resting the dough in the refrigerator in step (f) and the results obtained from the dough.

Preferably, the appropriate time to leave the dough resting in the refrigerator at room temperature before transferring it to the oven and baking is 5 to 10 minutes. To be precise, the appropriate interval from the end time of step (f) to the start time of step (h) is 5 to 10 minutes.

If the interval time exceeds 10 minutes, immediately place the divided dough in a wrap or sealable plastic bag and immediately place it in the refrigerator. This maintains the purpose and result of resting the dough in the refrigerator in step (f) above.

Meanwhile, the amount of each ingredient used in the production of the Earl Gray cookie is, based on 100 parts by weight of all-purpose flour used in the cookie, 100 parts by weight of all-purpose flour, 9 to 30 parts by weight of whole eggs, 70 to 80 parts by weight of white sugar, and 1 to 100 parts of baking powder. 2 parts by weight, 1 to 2 parts by weight of baking soda, 60 to 70 parts by weight of butter, 25 to 30 parts by weight of almond powder, and 14 to 19 parts by weight of Earl Gray tea leaf powder are preferable, and the above mixing ratio must be used to maintain the cookie texture, This is because the aroma and taste are improved.

That is, the Earl Gray cookie according to the present invention includes all-purpose flour, whole eggs, white sugar, baking powder, baking soda, butter, almond powder, and Earl Gray tea leaf powder, and the amount of each ingredient used is 100 weight of all-purpose flour used in the cookie. Based on parts, 100 parts by weight of all-purpose flour, 9 to 30 parts by weight of whole eggs, 70 to 80 parts by weight of white sugar, 1 to 2 parts by weight of baking powder, 1 to 2 parts by weight of baking soda, 60 to 70 parts by weight of butter, 25 parts by weight of almond powder It contains ~ 30 parts by weight and 14 ~ 19 parts by weight of Earl Gray tea leaf powder, and the Earl Gray tea leaf powder is first obtained by coarsely grinding black tea leaves fermented at least 95% with a grinder to obtain coarse black tea powder, and then coarse black tea powder. A step of rupturing the cell walls of the tea leaves by compressing them through mixing, heating and shearing processes; A step of ultra-fine pulverizing the black tea leaves with a grinder and filtering them into black tea leaf powder with a particle size of less than 84㎛; Drying the filtered black tea leaf powder in a dryer and then adding bergamot to it. It is manufactured by spraying essential oil onto black tea leaf powder and flavoring the tea leaf powder with bergamot essential oil to produce Earl Gray tea leaf powder.

Earl Gray cookies prepared as described above contain ultra-finely ground Earl Gray tea leaf powder, providing the pharmacological and nutritional effects of black tea with increased active ingredients of black tea leaves. In addition, the scented bergamot essential oil has the advantage of greatly improving consumer preference as a functional cookie with an attractive citrus fruit scent that spreads into the mouth and a fragrant and deep flavor that makes you feel like you are drinking Earl Gray tea.

Hereinafter, the present invention will be described in more detail through examples. However, these examples show some experimental methods and compositions to illustratively illustrate the present invention, and the scope of the present invention is not limited to these examples.

[Example]

Example 1

Earl Gray Cookie Manufacturing

785g of all-purpose flour (Q1), 2 eggs, 566g of white sugar (Q1), 11g of baking powder (Genico Korea), 11g of baking soda (Comida), 500g of butter (Algood), 217g of almond powder (Pallgreen), Earl Gray 130g of powder was prepared.

First, take out the butter from the refrigerator and leave it at room temperature for about an hour, divide it into square pieces, put the butter in small pieces in a stand mixer bowl, and beat the butter for 14 seconds with the flat beater at low speed. Next, while increasing the speed of the flat beater to medium speed, 283 g of white sugar was poured into a bowl and whipped with a flat beater to knead cream butter and sugar with well-dissolved butter and sugar.

Two eggs that were taken out of the refrigerator and left at room temperature for about an hour were beaten into another bowl of dough, and the 87g whole egg beaten in the bowl was whipped into a foam using a stand mixer at low speed using a wire whisk. Next, while increasing the speed of the wire whisk, 283 g of white sugar was poured into a bowl and the whole eggs and sugar were stirred together with the wire whisk to knead the mixture of whole eggs and sugar.

Put the cream butter and sugar and the mixture of whole egg and sugar in a bowl, then add 11g of baking powder and 11g of baking soda to the bowl and mix with a mixer, then add 785g of all-purpose flour, 217g of almond powder, and ice cream. 130g of gray powder was added to complete the final dough.

Next, the final dough was divided into 35g portions, rested in the refrigerator for 60 minutes, and the molded dough was baked in an oven preheated to 180°C on the top and 150°C on the bottom for 12 minutes to prepare Earl Gray cookies.

Comparative Example 1

A cake was prepared in the same manner as Example 1, except that 87g of Earl Gray powder was added when making Earl Gray cookies.

Comparative Example 2

A cake was prepared in the same manner as Example 1, except that 102 g of Earl Gray powder was added when making Earl Gray cookies.

Comparative Example 3

A cake was prepared in the same manner as Example 1, except that 157 g of Earl Gray powder was added when making Earl Gray cookies.

Comparative Example 4

A cake was prepared in the same manner as Example 1, except that 173 g of Earl Gray powder was added when making Earl Gray cookies.

Experimental example: Sensory test

A sensory test was conducted on the cookies of Example 1 and Comparative Examples 1 to 4.

15 randomly selected men and women each were asked to sample the cookies of Example 1 and Comparative Examples 1 to 4, and tests were conducted on the appearance, texture, taste, and aroma of the round cookies, and the average was calculated. It is shown in Table 1.

As can be seen in Table 1, it was confirmed that the cookie of Example 1 of the present invention received an overall excellent evaluation in all items.

Looking at the appearance test, the cookies of Comparative Examples 1 to 4 were no different from the cookies of Example 1. It was confirmed that Earl Gray tea leaf powder smaller than 84㎛ did not affect the appearance of the cookies.

In terms of taste and aroma, in the cookie of Comparative Example 1 using 87g of Earl Gray tea leaf powder, the taste and aroma of Earl Gray could hardly be felt, and in the cookie of Comparative Example 2 using 102g of Earl Gray tea leaf powder, the taste and aroma of Earl Gray were bland. It felt bitter, and in Comparative Example 3 using 157g of Earl Gray tea leaf powder and Comparative Example 4 using 173g of Earl Gray tea leaf powder, a bitter taste was felt due to excessive addition of Earl Gray tea leaf powder.

In other words, the Earl Gray cookie of the present invention was able to satisfy the taste buds of consumers by adding an appropriate amount of Earl Gray tea leaf powder so that they could feel a subtle taste and aroma rather than a bitter taste.

In addition, by discovering the optimal combination for adding Earl Gray tea leaf powder, cookies with a combination of Earl Gray taste, aroma, and appearance were manufactured.

From the above description, those skilled in the art to which the present invention pertains will be able to understand that the present invention can be implemented in other specific forms without changing its technical idea or essential features. In this regard, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of the present invention should be construed as including the meaning and scope of the patent claims described below rather than the detailed description above, and all changes or modified forms derived from the equivalent concept thereof are included in the scope of the present invention.

Claims (5)

(a) preparing Earl Gray tea leaf powder with a particle size of less than 84㎛;
The Earl Gray tea leaf powder in step (a) is
i) making coarse black tea powder by coarsely grinding black tea leaves fermented to more than 95% with a grinder;
ii) putting the coarse black tea powder from step i) into an extruder and compressing the black tea powder by mixing, heating, and shearing the coarse black tea powder;
iii) ultra-finely pulverizing the black tea powder of step ii) using a grinder, and filtering out black tea leaf powder with a particle size of less than 84㎛ using a 180 mesh; and
iv) Drying the black tea leaf powder in step iii) above in a dryer and then spraying bergamot essential oil on the dried black tea leaf powder to flavor the tea leaf powder with bergamot essential oil to produce Earl Gray tea leaf powder. ,
(b) Putting butter at a weight ratio of 63.7 based on 100 weight of all-purpose flour and white sugar at a weight ratio of 36.1 based on 100 weight of all-purpose flour in a bowl and stirring with a flat beater to make creaming of the butter and the white sugar;
(c) placing whole eggs at a weight ratio of 11.1 based on 100 weight of all-purpose flour and white sugar at a weight ratio of 36.1 based on 100 weight of all-purpose flour in a container and whipping them with a wire whisk to create a mixture of the whole eggs and the white sugar;
(d) In the bowl, the creaming of step (b), the mixture of step (c), baking powder at a weight ratio of 1.4 based on 100 weight of all-purpose flour, baking soda at a weight ratio of 1.4 based on 100 weight of all-purpose flour, and all-purpose flour at a weight ratio of 100, Adding almond powder at a weight ratio of 27.6 based on the weight of 100 all-purpose flour and Earl Gray tea leaf powder with a particle size of less than 84 ㎛ from step (a) at a weight ratio of 16.6 based on the weight of 100 all-purpose flour and mixing with the flat beater to make the final dough;
(e) dividing the final dough of step (d) into portions and resting them in a refrigerator maintained at 0°C for 60 minutes to infuse the flavor of Earl Gray tea leaves into the portioned final dough;
(f) stamping the final dough divided in step (e) into a cookie shape using a mold;
(g) A cookie manufacturing method containing earl gray tea leaf powder, comprising the step of baking the final dough in the cookie form of step (f) in an oven set at 180°C for upper heat and 150°C for lower heat. delete According to clause 1,
A cookie manufacturing method containing earl gray tea leaf powder, characterized in that the time for leaving the divided final dough at room temperature after the end of step (e) and before the start of step (g) is limited to 5 to 10 minutes. According to clause 1,
The final dough in step (d) above includes whole eggs at a weight ratio of 9 to 30 based on 100 weight of all-purpose flour, white sugar at a 70-80 weight ratio based on 100 weight of all-purpose flour, baking powder at a 1-2 weight ratio per 100 weight of all-purpose flour, and 100 weight of all-purpose flour. Baking soda at a weight ratio of 1 to 2, butter at a weight ratio of 60 to 70 compared to 100 weight of all-purpose flour, wheat flour at a weight ratio of 100, almond powder at a weight ratio of 25-30 compared to 100 weight of all-purpose flour, and 14-19 weight ratio compared to 100 weight of all-purpose flour. A method for manufacturing cookies containing Earl Gray tea leaf powder, characterized in that it contains Earl Gray tea leaf powder with a particle size of less than 84㎛ in step (a) of. delete