KR20160115373A - Method of producing gabae manju with coffee - Google Patents
Method of producing gabae manju with coffee Download PDFInfo
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- KR20160115373A KR20160115373A KR1020150042929A KR20150042929A KR20160115373A KR 20160115373 A KR20160115373 A KR 20160115373A KR 1020150042929 A KR1020150042929 A KR 1020150042929A KR 20150042929 A KR20150042929 A KR 20150042929A KR 20160115373 A KR20160115373 A KR 20160115373A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
More particularly, the present invention relates to a method for producing Manchuria coffee, and more particularly, a coffee powder is contained in Manchuria, a coffee extract is contained in 'Cow', and egg yolk and coffee extract The present invention relates to a method for producing Manchurian coffee, which is finally produced by applying a mixed mixture.
Manju is a kind of Japanese confectionary, which is a kind of Japanese confectionary, which means that dumplings are transformed into Japanese confectionery. It is a cake made by baking beef jam into flour, rice and other dough. Manju is a local feeling bread filled with sweet sediment. It can be made into various flavor products by using a variety of sediments such as sweet potatoes, chestnuts, red beans, and eastern beans.
On the other hand, coffee is a favorite food for a long time. The coffee tree belongs to the Rubiaceae family, first cultivated in Ethiopia in the 5th century. By the 15th century, it began to spread to Islam and other countries. Now two of the world's three people drink coffee and drink about 2.5 billion cups of coffee a day, making it one of the most consumed beverages in the world. It became one. In 2013, coffee production in the world was reported to be about 650,000 tons, about 63% higher than five years ago. Consumption by country was highest in Sweden, Denmark, Norway and Finland. In Korea, consumption In comparison with other countries.
Coffee came into our country around 1890, when it was called 'Gaby', 'Gaby', 'Gaffy' and so on. These coffee are still popular in Korea, and currently there are about 20 franchise headquarters in Korea. In recent years, there has been an increase in the consumption of various espresso-based coffee products due to the entry of foreign espresso specialty stores into the domestic market and the participation of espresso specialty stores in domestic large companies. According to the 2005 National Health and Nutrition Survey, the coffee / coffee mixer ranked 24th in the major provincial sources, 14th in the main source of carbohydrates, and 24th in the main sources of energy consumption, with 54.5% of men and 52.2% I drink coffee more than once. In addition, 63.4% of 50-64 year olds are drinking one cup of coffee a day, and one quarter of people aged 30-49 are drinking more than three cups of coffee a day.
On the other hand, when the coffee is peeled off from the seeds in the red fruit, there is a pulp, in which two seeds are wrapped in the envelope and the envelope. This seed is washed, dried, and purified to produce coffee beans.
The coffee beans undergo rapid changes in their chemical composition as they go through the distribution process, creating a coffee-specific flavor. Generally, when the distribution process is completed, 14 to 20% of the weight is reduced, the volume is expanded by about 200 to 300%, and carbon dioxide equivalent to about 300 to 400% of the volume is emitted. Some of the coffee ingredients show various effects and have a good effect of improving cognitive ability and memory. The more coffee you drink, the better your reaction time, memory, reasoning, performance, cognitive abilities, tiredness and new information.
Nowadays, it is known that various chemical components of coffee have various effects. Professor Rob Vandem of the Harvard School of Public Health in the United States announced that drinking three cups of fresh coffee beans roasted with Arabica beans reduces the risk of diabetes. In addition, as interest in functional foods has increased, many studies on antibacterial, anticancer and antioxidant properties of coffee beans have been reported.
As such, coffee has a large consumption market and has a positive effect on the human body. Recently, as processing technology has developed and attention has been focused on food development, coffee is being consumed not only as a drink but as a food Movement is becoming active.
However, there has been no manufacturing technology of manju using coffee.
The present invention aims to develop and provide a method for producing coffee manju, which is improved in flavor and taste by adding coffee aroma and flavor to male and female ancestors by imparting coffee to Manchuria.
In order to accomplish the above object, the present invention provides a method for manufacturing coffee beans, which is produced by wrapping Manchuria containing coffee extract with Manchu briquette containing coffee powder, shaping it into a coffee bean by inserting a sheath, and baking it in an oven (A) mixing and melting sugar, egg, and starch syrup; And a step (B) of adding and mixing wheat flour, soda, baking powder and coffee powder after the step of dissolving in step (A) to prepare a dough, and stopping the dough, (A) mixing bean jam and coffee extract; After the mixing of step (a), the teeth are prepared from the process comprising step (b); after shaping into the coffee bean form and before baking, the mixture of egg yolk and coffee extract is mixed with the coffee bean form To the surface of the molding of the coffee beans.
Hereinafter, the production method of the present invention will be described in detail.
≪ Preparation of manchus blobs >
<Step (A): Mixing and melting sugar, egg and starch syrup>
In this step, 160 to 200 parts by weight of eggs and 40 to 50 parts by weight of starch syrup are mixed with 150 parts by weight of sugar, preferably at 40 to 46 ° C for 1 to 10 minutes It is good to melt by bathing.
≪ Step (B): adding and stopping the material >
In this step, dough is prepared by mixing wheat flour, soda, baking powder and coffee powder into the mixture of sugar, egg and starch syrup prepared in the step (A) , Dough is prepared by mixing 200 to 400 parts by weight of wheat flour, 5 to 10 parts by weight of soda, 5 to 15 parts by weight of baking powder and 5 to 15 parts by weight of coffee powder, and the kneaded mixture is kneaded for 20 to 30 minutes at 10 to 30 ° C It is good to stop.
On the other hand, the dough viscosity can be controlled by adding wheat flour to the dough after the stoppage, and the dough can be used by adjusting the amount as needed.
≪ Preparation of Manchuria Cattle >
≪ Step (A): Step of mixing bean jam and coffee extract >
This step is a step of blending bean jam and coffee extract. At this time, bean jam and coffee extract are preferably mixed at a weight ratio of 8: 1 to 3. When the above range is satisfied, the taste of Manchuria coffee can be maximized.
On the other hand, the beads can be any beads which are commonly used in the art. For example, beans can be boiled to remove water and then be burnt into sugar and be made of beaten beads.
<Step (B): Stage is a step>
In this step, after step (a), the bean jam and the coffee extract are mixed so that the bean jam and the coffee extract are uniformly mixed. The prepared dough can be used by adjusting its amount as needed.
On the other hand, in the method for producing Manchuria of the present invention, in the mixture of egg yolk and coffee extract, egg yolk and coffee extract are preferably mixed with 1 to 5 parts by weight of coffee extract to 20 parts by weight of egg yolk good.
On the other hand, in the method for manufacturing the coffee mug of the present invention, it is preferable that the oven is preferably baked at a temperature of 150 to 210 DEG C for 10 to 30 minutes. When the above range is satisfied, it is possible to maximize the aesthetic appearance and coffee aroma of coffee majus.
On the other hand, the coffee extract of the present invention may be any coffee extract commonly used in the art, but preferably has a solid content of 50 to 80% (w / v). Further, the above-mentioned coffee extract is more preferable to use one containing a telephone sugar.
INDUSTRIAL APPLICABILITY The process for producing Manchurian coffee according to the present invention provides a Manchuria which can provide flavor and aroma of coffee with a high degree of preference for both male and female and a higher quality.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph of Manchuria coffee prepared according to the method of manufacturing Manchuria containing coffee of the present invention.
Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.
[Example 1: Preparation of Manchuria containing Manchuria, Beef and Coffee on the surface]
150 g of sugar, 180 g of egg, and 45 g of starch syrup were mixed and dissolved in a hot water bath at 43 ° C for 5 minutes. Then, 300 g of flour, 7.5 g of soda, 10 g of baking powder and 10 g of coffee powder were added to prepare a batter. The dough was then dormant for 25 minutes at 20 ° C and the mannitol was divided into 12 g portions.
On the other hand, 12 g of bean jam and 3 g of coffee extract (solid content 70%) were mixed to prepare a sweet potato starch. Thereafter, the Manchurian blood was wrapped around the Manchurian shrub, and a sheath of blood was put in the form of a coffee bean.
Thereafter, a mixture of 20 g egg yolk and 2 g coffee extract (70% solids content) was applied to the surface of the mold in the form of a coffee bean and baked in an oven for 20 minutes at 180 ° C to prepare coffee manju ( 1).
[Comparative Example 1: Preparation of Manchuria containing Manchuria and Bovine Coffee]
150 g of sugar, 180 g of egg, and 45 g of starch syrup were mixed and dissolved in a hot water bath at 43 ° C for 5 minutes. Then, 300 g of flour, 7.5 g of soda, 10 g of baking powder and 10 g of coffee powder were added to prepare a batter. The dough was then dormant for 25 minutes at 20 ° C and the mannitol was divided into 12 g portions.
On the other hand, 12 g of bean jam and 3 g of coffee extract (solid content 70%) were mixed to prepare a sweet potato starch. Thereafter, the Manchurian blood was wrapped around the Manchurian shrub, and a sheath of blood was put in the form of a coffee bean.
Thereafter, 20 g of egg yolk was applied to the surface of the molded product in the above-mentioned coffee bean form and baked in an oven for 20 minutes at 180 ° C to prepare coffee mullions
[Comparative Example 2: Preparation of manchuria containing coffee in Manju and surface]
150 g of sugar, 180 g of egg, and 45 g of starch syrup were mixed and dissolved in a hot water bath at 43 ° C for 5 minutes. Then, 300 g of flour, 7.5 g of soda and 10 g of baking powder were added to prepare a batter. The dough was then dormant for 25 minutes at 20 ° C and the mannitol was divided into 12 g portions.
On the other hand, 12 g of bean jam and 3 g of coffee extract (solid content 70%) were mixed to prepare a sweet potato starch. Thereafter, the Manchurian blood was wrapped around the Manchurian shrub, and a sheath of blood was put in the form of a coffee bean.
Then a mixture of 20 g egg yolk and 2 g coffee extract (70% solids content) was applied to the surface of the mold in the coffee bean form and baked in the oven for 20 minutes at 180 ° C to produce coffee manju .
[Comparative Example 3: Preparation of manchuria containing Manchuria and surface coffee]
150 g of sugar, 180 g of egg, and 45 g of starch syrup were mixed and dissolved in a hot water bath at 43 ° C for 5 minutes. Then, 300 g of flour, 7.5 g of soda, 10 g of baking powder and 10 g of coffee powder were added to prepare a batter. The dough was then dormant for 25 minutes at 20 ° C and the mannitol was divided into 12 g portions.
On the other hand, manju was prepared to be 15 g of bean jam. Thereafter, the Manchurian blood was wrapped around the Manchurian shrub, and a sheath of blood was put in the form of a coffee bean.
Then a mixture of 20 g egg yolk and 2 g coffee extract (70% solids content) was applied to the surface of the mold in the coffee bean form and baked in the oven for 20 minutes at 180 ° C to produce coffee manju .
[Comparative Example 4: Preparation of Manchuria containing Manchiphea coffee]
150 g of sugar, 180 g of egg, and 45 g of starch syrup were mixed and dissolved in a hot water bath at 43 ° C for 5 minutes. Then, 300 g of flour, 7.5 g of soda, 10 g of baking powder and 10 g of coffee powder were added to prepare a batter. The dough was then dormant for 25 minutes at 20 ° C and the mannitol was divided into 12 g portions.
On the other hand, manju was prepared to be 15 g of bean jam. Thereafter, the Manchurian blood was wrapped around the Manchurian shrub, and a sheath of blood was put in the form of a coffee bean.
Then, 20 g of egg yolk was applied to the surface of the molded product in the form of coffee beans and baked in an oven at 180 캜 for 20 minutes to prepare coffee mullions.
[Comparative Example 5: Preparation of Manchuria containing coffee in Manchuria]
150 g of sugar, 180 g of egg, and 45 g of starch syrup were mixed and dissolved in a hot water bath at 43 ° C for 5 minutes. Then, 300 g of flour, 7.5 g of soda and 10 g of baking powder were added to prepare a batter. The dough was then dormant for 25 minutes at 20 ° C and the mannitol was divided into 12 g portions.
On the other hand, 12 g of bean jam and 3 g of coffee extract (solid content 70%) were mixed to prepare a sweet potato starch. Thereafter, the Manchurian blood was wrapped around the Manchurian shrub, and a sheath of blood was put in the form of a coffee bean.
20 g of egg yolk were then mixed and applied to the surface of the moldings in the form of coffee beans and baked in an oven for 20 minutes at 180 ° C to prepare coffee mugs.
[Comparative Example 6: Preparation of Manchuria containing coffee on Manchuria surface]
150 g of sugar, 180 g of egg, and 45 g of starch syrup were mixed and dissolved in a hot water bath at 43 ° C for 5 minutes. Then, 300 g of flour, 7.5 g of soda and 10 g of baking powder were added to prepare a batter. The dough was then dormant for 25 minutes at 20 ° C and the mannitol was divided into 12 g portions.
On the other hand, manju was prepared to be 15 g of bean jam. Thereafter, the Manchurian blood was wrapped around the Manchurian shrub, and a sheath of blood was put in the form of a coffee bean.
Then a mixture of 20 g egg yolk and 2 g coffee extract (70% solids content) was applied to the surface of the mold in the coffee bean form and baked in the oven for 20 minutes at 180 ° C to produce coffee manju .
[Experimental Example 1: Sensory Evaluation]
In this Experimental Example, 20 adults were subjected to sensory evaluation on the appearance, taste, flavor, texture and overall acceptability of Example 1 and Comparative Examples 1 to 6.
The results of the sensory evaluation are given according to the criteria (5 - very good, 4 - good, 3 - average, 2 - bad, 1 - very bad) for appearance, taste, And the values are shown in Table 1 below.
Item
Likelihood
Claims (3)
The Manchu blood,
(A) mixing and dissolving sugar, eggs and starch syrup; And
(B) preparing a dough by adding and mixing wheat flour, soda, baking powder and coffee powder after the melting step of step (A)
The above-
(A) mixing bean jam and coffee extract; And
After the mixing of step (a), the tooth is prepared from a process comprising step (b)
Characterized in that a mixture of the egg yolk and the coffee extract is applied to the surface of the coffee bean form before shaping into the coffee bean form and then baking.
The Manchu blood,
160 to 200 parts by weight of eggs and 40 to 50 parts by weight of starch are mixed with 150 parts by weight of sugar, and the mixture is stirred at 40 to 46 DEG C for 1 to 10 minutes with stirring. 200 to 400 parts by weight of flour, 5 to 10 parts by weight of soda, 5 to 15 parts by weight of a baking powder and 5 to 15 parts by weight of a coffee powder are further mixed and allowed to stand at 10 to 30 DEG C for 20 to 30 minutes,
The above-
Bean jam and coffee extract are mixed at a weight ratio of 8: 1 ~ 3,
The mixture of egg yolk and coffee extract,
Characterized in that 1 to 5 parts by weight of coffee extract is mixed with 20 parts by weight of egg yolk.
Preferably,
And baking it at 150 to 210 DEG C for 10 to 30 minutes in an oven.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020150042929A KR20160115373A (en) | 2015-03-27 | 2015-03-27 | Method of producing gabae manju with coffee |
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| KR1020150042929A KR20160115373A (en) | 2015-03-27 | 2015-03-27 | Method of producing gabae manju with coffee |
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| KR20160115373A true KR20160115373A (en) | 2016-10-06 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101898704B1 (en) | 2018-02-09 | 2018-09-14 | 주식회사 비엔씨제과 | Cheese fondue Manju and manufacturing method thereof |
| KR20190114247A (en) * | 2018-03-29 | 2019-10-10 | 고도윤 | Coffee manju and the method for manufacturing of the same |
| KR20200065587A (en) * | 2018-11-30 | 2020-06-09 | 최지훈 | Manufacturing method of rice coffee bean bread |
| KR20220009684A (en) * | 2020-07-16 | 2022-01-25 | 최석훈 | Coffee Bean Shape Bread, and Method for Manufacturing the Same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100543293B1 (en) | 2003-04-24 | 2006-01-20 | 주식회사청우식품 | Method for manufacturing crust paste material of manju and manju manufacturing method using therof |
| KR101384792B1 (en) | 2012-10-18 | 2014-04-21 | 괴산군 | Method for producing manju with waxy corn and a waxy corn manju produced by the same method |
-
2015
- 2015-03-27 KR KR1020150042929A patent/KR20160115373A/en not_active Application Discontinuation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100543293B1 (en) | 2003-04-24 | 2006-01-20 | 주식회사청우식품 | Method for manufacturing crust paste material of manju and manju manufacturing method using therof |
| KR101384792B1 (en) | 2012-10-18 | 2014-04-21 | 괴산군 | Method for producing manju with waxy corn and a waxy corn manju produced by the same method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101898704B1 (en) | 2018-02-09 | 2018-09-14 | 주식회사 비엔씨제과 | Cheese fondue Manju and manufacturing method thereof |
| KR20190114247A (en) * | 2018-03-29 | 2019-10-10 | 고도윤 | Coffee manju and the method for manufacturing of the same |
| KR20200065587A (en) * | 2018-11-30 | 2020-06-09 | 최지훈 | Manufacturing method of rice coffee bean bread |
| KR20220009684A (en) * | 2020-07-16 | 2022-01-25 | 최석훈 | Coffee Bean Shape Bread, and Method for Manufacturing the Same |
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