KR20160024509A - A method for preparing bite-sized pie without oil-frying - Google Patents

Abstract

The present invention relates to a method for producing a pie. More specifically, disclosed is a method for producing a pie having food and nutritional characteristics by using highly active calcium powder which is a natural ingredient as a minor ingredient. The method of the present invention can also solve a problem associated with hygiene by making the pie in the bite size.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a pie-sized pie without oil-frying,

The present invention relates to a pie manufacturing method, and more particularly, to a method for manufacturing a pie-sized pie having a high-activity calcium effect beneficial to the human body.

Generally, the term "flour" refers to a confectionery which is made by mixing flour and butter and adding and baking additives such as fruits. Therefore, it is called apple pie, walnut pie, pizza pie or the like depending on the kind of the additive.

Also, Korean Patent No. 101135303 discloses a method for producing pies using doenjang and cheonggukjang, and Korean Patent No. 101326890 discloses a method for producing pie using eel have.

In general, the conventional pie is generally prepared by baking wheat flour, water, yeast or the like as a main ingredient or by kneading the various ingredients in the main ingredients such as wheat flour together to adjust taste, flavor, color, nutrients, Most of them are chemically produced artificial raw materials.

However, as the economical conditions are improved, products with natural raw materials obtained from natural sources, rather than chemically produced artificial raw materials, are preferred as health-oriented atmosphere spreads. Therefore, it is urgently required to develop a raw material which is beneficial to the human body, but since the development of the raw material is not expected, the quality of the pie is enhanced by baking the pie with chemically manufactured raw materials based on flour, water and yeast It is not differentiated.

Also, since the conventional pie is large in size, when the pie is eaten, the pie crumbs fall around and it is not good for hygiene, and more pie crumbs are generated especially for children.

It is an object of the present invention to provide a method for manufacturing pie which solves the problem of the conventional pie by solving the problem of hygiene by using high active calcium as a raw material so as to have nutritional and nutritional characteristics do.

In order to achieve the above object, the pie-sized pie according to the present invention comprises 20 to 30 parts by weight of sugar, 10 to 20 parts by weight of shortening, 5 to 10 parts by weight of dextrin, 5 to 10 parts by weight of mixed milk powder, 1 to 5 parts by weight of an expanding agent, 1 to 5 parts by weight of salt, 1 to 5 parts by weight of a flavor, 30 to 50 parts by weight of an egg yolk liquid, 2 to 3 parts by weight of an essential oil, 10 to 20 parts by weight of butter, To 20 parts by weight;

Stirring the granular liquid prepared in the baking mixer bowl, the seeds and the highly active calcium powder, and mixing them;

Mixing the prepared flour liquid with the prepared flour, sugar, shortening, dextrin, mixed milk powder, swelling agent, salt, and flavoring agent at a predetermined temperature;

Mixing the dough mixture with butter and a sauce;

Baking the mixed dough in a preheated cake oven after a predetermined period of time;

Rapidly freezing the frozen bite-size pie; And

And packaging the cryopreserved pie.

The pie prepared according to the present invention is more palatable because it does not fry in oil and does not fry, and can taste like a cake, and is highly beneficial to health because of its high activity calcium.

In addition, the pie according to the present invention does not contain oil and can be provided as a healthful snack street which can be easily ingested in both boys and girls, including children, without concern for adult diseases.

Moreover, since it is made into a bite size, it is very hygienic because no debris is generated.

Hereinafter, embodiments of the present invention will be described in detail.

The high-activity calcium powder to be used according to the present invention is prepared by calcining the high-activity calcium powder in a furnace at 1,200 to 1,800 ° C to remove carbon dioxide gas from the calcium carbonate of the shell and then pulverizing the impurities such as iron oxide to produce calcium oxide having high purity, The obtained calcium oxide is electrolyzed at a voltage of 20,000 to 100,000 volts in an electric furnace.

The high-activity calcium powder obtained as described above has no toxicity to the human body and has an effect of prolonging the freshness and shelf life of the product.

20 to 30 parts by weight of sugar, 10 to 20 parts by weight of shortening, 5 to 10 parts by weight of dextrin, 5 to 10 parts by weight of mixed powder, 1 to 5 parts by weight of swelling agent, 1 to 5 parts by weight of salt, 30 to 50 parts by weight of the granule, 2 to 3 parts by weight of the granule, 5 to 20 parts by weight of the butter, and 10 to 20 parts by weight of the highly active calcium powder are prepared.

Add the above granular liquid prepared in the baking mixer bowl and the regular and highly active calcium powder, and stir at high speed to mix.

The prepared flour, sugar, shortening, dextrin, mixed milk powder, swelling agent, salt, and flavoring agent are added to the mixture of the egg products, and the mixture is kneaded at a temperature of 22 to 24 ° C. The stirring at this time is preferably performed at a low speed of 1 minute and an intermediate speed of 3 minutes.

The butter and the sauce melted in the mixed dough are put and mixed. The stirring at this time is preferably carried out at medium speed for 3 minutes.

The source of the pizza may be selected from the group consisting of ham, tomato, cheese, onion, tomato paste, bell pepper, olive oil, sugar, garlic, soybean oil, Salt, powder, basil and bay rib powder.

The dough mixed with the above-mentioned sauce and the like is left at room temperature for about 10 minutes, and then the dough is preheated in a shaping oven and baked.

At this time, the setting temperature of the molding heater is maintained at 450 to 640 ° C.

The rotational speed of the molding machine keeps about 28 RPM.

The baking time is about 5 minutes. It is preferable that the mixed dough is baked directly and the central temperature is maintained at 70 ° C or higher.

The prepared bite-size pie is rapidly frozen at 35 ° C or lower for about 40 minutes and stored frozen at -18 ° C or below.

The frozen pie is packaged and supplied.

Example

25 parts by weight of sugar, 10 parts by weight of shortening, 5 parts by weight of dextrin, 5 parts by weight of mixed milk powder, 2 parts by weight of swelling agent, 2 parts by weight of salt, 2 parts by weight of flavor, 2 parts by weight, butter 5 parts by weight, and high-activity calcium powder 10 parts by weight.

The prepared granular liquid and the regular and highly active calcium powder are put into a baking mixer bowl and mixed by stirring.

The prepared flour, sugar, shortening, dextrin, mixed milk powder, swelling agent, salt, and flavoring agent are added to the mixture of the egg products, and the mixture is kneaded at a temperature of 22 to 24 ° C.

The butter and the sauce melted in the mixed dough are put and mixed.

In this case, the source used is a general pizza source.

The dough mixed with the above-mentioned sauce and the like is left at room temperature for about 10 minutes, and then the dough is preheated in a shaping oven and baked.

At this time, the setting temperature of the molding heater is maintained at about 500 ° C.

The rotational speed of the molding machine keeps about 28 RPM.

The baking time is about 5 minutes, and the mixed dough is baked directly, and then the central temperature is maintained at 70 ° C or more.

The prepared bite-size pie is rapidly frozen at 35 ° C or lower for about 40 minutes and stored frozen at -18 ° C or below.

The frozen pie is packaged and supplied.

Claims (4)

In a pie-size pie manufacturing method that does not fry,
20 to 30 parts by weight of sugar, 10 to 20 parts by weight of shortening, 5 to 10 parts by weight of dextrin, 5 to 10 parts by weight of mixed powder, 1 to 5 parts by weight of swelling agent, 1 to 5 parts by weight of salt, Preparing 5 to 20 parts by weight of butter and 10 to 20 parts by weight of highly active calcium powder;
Mixing the granular liquid prepared in the baking mixer bowl with the regular and highly active calcium powder, stirring and mixing,
Adding the above prepared flour, sugar, shortening, dextrin, mixed milk powder, swelling agent, salt, and flavoring agent to the mixture of egg products and kneading at a temperature of 22 to 24 ° C,
Adding the butter and the sauce melted in the mixed dough,
Placing the dough mixed with the sauce or the like at room temperature for about 10 minutes,
Rapidly freezing the pelletized pie at a temperature of 35 ° C or lower for about 40 minutes, and cryopreserving at a temperature of minus 18 ° C or below;
And pouring the frozen pie in a packaged manner to produce a pie-sized pie.
The method according to claim 1,
The method of claim 1, wherein the source is a pizza-sized pie-sized pie.
The method according to claim 1,
Wherein the setting temperature of the shaping furnace is maintained at 450 to 640 DEG C and the rotating speed is maintained at about 28 RPM.
The method according to claim 1,
Wherein the baking time is about 5 minutes, and the temperature at which the baked dough is directly baked is such that the central portion is 70 DEG C or higher.