KR20170002910A - Method for Preparing Macaron Cookie and the Cookie Obtained Thereby - Google Patents
Method for Preparing Macaron Cookie and the Cookie Obtained Thereby Download PDFInfo
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- KR20170002910A KR20170002910A KR1020150092847A KR20150092847A KR20170002910A KR 20170002910 A KR20170002910 A KR 20170002910A KR 1020150092847 A KR1020150092847 A KR 1020150092847A KR 20150092847 A KR20150092847 A KR 20150092847A KR 20170002910 A KR20170002910 A KR 20170002910A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
Abstract
The present invention discloses a method for producing a macaroon cookie of triple structure and a macaroon cookie obtained by the method. The macaroon cookie of the present invention has a triple structure and has a high moisture content and low water activity, so that it has excellent storability, and has a good texture and favorable taste.
Description
The present invention relates to a method for producing a macaroon cookie of triple structure and a macaroon cookie obtained by the method.
Macaron is made with almonds, sugar, and white eggs. It is smooth and soft inside and crispy outside. In the thirteenth century it was reported that the macaron was used in Venice, and at that time the small almond cake was called Macerone, meaning "fine dough". In 1533, Macaron was married to King Henri II of France, where Catherine of Italy's Medici, who liked macaroons, was brought to France. The macaroon in its present form, sandwich-shaped with chocolate, fruit, jam or cream between two macaroon cookies, has been manufactured in France since the late 18th century and spread widely throughout Europe and is actively consumed to date .
There are various kinds of macaroons according to shape, flavor, hardness and so on. There are macarons that use macarons or egg yolks instead of egg whites, and macarons that use other nuts such as hazelnuts, peanuts, hazelnuts and coconut instead of almonds. In countries in the Mediterranean, sugar has been made using honey instead of sugar before it has been spread, and a method of adding cocoa chocolate to sugar and whites has been developed. It also adds vanilla, cinnamon powder, nutmeg, and lemon peel to scent.
Sugar and almond powder are the main ingredients of macaroon, and whiteness is the function of thermostability of protein. Despite simple materials, the way to make it is very tricky and is likely to fail. Macaron requires delicate cooking because it changes the flavor, shape and texture of the almond powder depending on the size of the almond powder, the density of the dough, the ambient humidity, the temperature of the oven, the baking time as well as the pigment added for coloring. This macaroon dough is usually fired at relatively low temperatures (130 ° C), and during this process, the sterilization process to the inside of the macaroon is insufficient and water activity is higher than that of other confectionery products after sintering. Shake is also easy to add because of the fresh cream, Macaroon's typical shelf life is very short, about 3 to 4 days refrigerated.
Disclosed is a method for producing a macaroon cookie which is extruded and molded in triplicate to improve moisture retention due to a high water content as a whole, moisturizing the texture and lowering water activity.
An object of the present invention is to provide a method for producing a macaroon cookie having a triple structure which is excellent in storage stability, high in moisture content and low in water activity, and excellent in texture and favorability.
Another object of the present invention is to provide a macaroon cookie of triple structure obtained by the above method.
As shown in the following Examples and Experimental Examples, the inventors of the present invention produced a topical dough by mixing vegetable oil (soybean oil), starch syrup, citrus concentrated liquid, and the like, and further processed butter, black lily, citrus fruit, citrus concentrated liquid, , And then these doughs are triple-extruded together with a white cream having high heat resistance (referred to as a fat component obtained in the outer layer when centrifuged in milk) constituting the inner layer, thereby obtaining a triple structure macaroon cookie As compared with the macaroon cookies of double structure manufactured by using the topical and white cream pastes, the moisture content was high while the water activity was relatively low, so that the storability was increased and the macaroon cookies having excellent texture and favorability such as hardness were obtained I could confirm the load. The inventors of the present invention found that the triple-structured macaroon cookie has a higher moisture content and relatively lower water activity than the macaroon cookware of the double structure. In the course of baking in the oven, the moisture of the middle layer contained in the citrus concentrate or the like migrates to the outer layer, It is believed that the water is uniformly dispersed in the outer layer during the process of movement.
In view of the foregoing, the method for producing a triple-structured macaroon cookie of the present invention comprises the steps of: (a) preparing a top cream constituting the outer layer and a white cream constituting the intermediate layer and the inner layer constituting the middle layer; (b) (C) baking the molded product in an oven, and preferably the step (i) comprises: (i) mixing the vegetable oil, starch syrup, black sugar, emulsifier, Wherein the intermediate dough is obtained by mixing and kneading a sweet potato oil, a sweet potato oil, an edible natural coloring agent, an edible natural fruit and vegetable concentrate, a white egg, an almond powder, a grain or paper derived powder, and a baking powder, Mix and knead the citrus fruits, emulsifiers, whole eggs, edible natural fruits and vegetables, edible natural fruit and vegetables concentrate, natural colorants, natural flavors and almond powder .
In the method of the present invention, the vegetable oil that can be used is selected from the group consisting of soybean oil, sesame oil, perilla oil, rape oil, castor oil, cottonseed oil, grape seed oil, olive oil, corn oil, coconut oil, linseed oil, Soybean oil, rapeseed oil, rapeseed oil, rapeseed oil, castor oil, rapeseed oil, rapeseed oil, germ oil, walnut oil, pine oil, apricot seed oil, cottonseed oil, And the like. The vegetable oil may be used in an amount of 6 to 10% by weight based on 100% by weight of the crust.
Further, in the method of the present invention, the natural coloring matter is selected from the group consisting of coarse-yellow colorant, Crayfish Color, Persimmon Color, Kaoliang Color, , Kusagi Color, Sandalwood Red, etc. Any of the pigments listed in the Food Additives Code can be selected and used in consideration of color and flavor. These dyes may be used in addition to the outer and / or intermediate dough, which may be used in an amount of 0.2% to 0.5% by weight based on 100% by weight of the outer or inner dough.
In the method of the present invention, the edible natural fruit and vegetable concentrate obtained by juice of natural fruit and vegetables is selected from cucumber, pumpkin, melon, watermelon, tomato, strawberry, eggplant, Chinese cabbage, spinach, lettuce, cabbage, celery, kale, asparagus, Onion, ginger, apple, pear, citrus, persimmon, peach, peach, plum, plum, apricot, cherry, bank, jujube, Blueberry, berry, berry, berry, bokbunja, and the like, preferably citrus fruits, blueberries, and pineapple. Strawberry, bokbunja, and Baeknyoncho. The natural fruit and vegetable concentrate may be used in an amount of 2 to 5% by weight based on 100% by weight of the surface or intermediate dough.
In the method of the present invention, the edible natural fruit and vegetable powders are obtained by drying and crushing the fruit and vegetables, and any of those obtained by drying and finishing the exemplified fruit and vegetables can be used. These fruit and vegetable powders may be used in the range of 2 wt% to 8 wt% based on 100 wt% of the intermediate dough.
In the method of the present invention, the powder derived from grains or paper is used for imparting a binding force due to viscosity, and it is preferable that the powder used in the following examples, starch powder, glutinous rice flour, rice flour, wheat flour, Corn flour, oat flour, coarse flour, millet flour, blood flour, buckwheat flour, yulmu flour, corn flour, potato flour, sweet potato flour, and mixtures thereof. Grain or paper-derived flour can be used in the range of 20 to 30% by weight based on 100% by weight of the crust.
In addition, in the method of the present invention, the emulsifier is known in the art as an ingredient that can be used in foods as an additive for making two or more membranes into a stable emulsion (emulsion) form in food, Glycerin fatty acid esters used in the present invention may be used. The emulsifier may be used in an amount of 1.5 to 3% by weight based on 100% by weight of the outer surface to which the vegetable oil is added, considering its purpose of addition.
Also in the process of the present invention, an Audi concentrate may be further used in the intermediate dough. As shown in the following Examples and Experimental Examples, the addition of an Audi concentrate shows a high water content and low water activity, and the sensory evaluation on storage stability also shows that macaroon cookies Storage stability can be extended. In addition, in the sensory evaluation of the degree of preference, the hardness of the outer surface is lowered, thereby improving the soft characteristics of the macaroon cookie. When an agate concentrate is added, the intermediate dough may be added in an amount of 3 to 5% by weight based on 100% by weight.
In the method of the present invention, the natural fragrance is a substance which is obtained by a process such as extraction and distillation of an edible natural product, and is used for imparting or enhancing a fragrance, and refers to a refined oil, an extract and the like. Can be added. Preferably, citrus (citric acid) essential oil is used. The natural dyes may be included in an amount of 0.3 to 0.7% by weight based on 100% by weight of the intermediate dough.
In the method of the present invention, the other ingredients may be added in an appropriate amount referring to the addition amount of the following examples depending on the purpose of addition, in case of the topical ingredients, the starch syrup is 10 to 15 wt% based on 100 wt% The white egg may be added in an amount of 5 to 7% by weight, the almond powder may be added in an amount of 20 to 30% by weight, the baking powder may be added in an amount of 1 to 3% by weight, In case of the intermediate dough ingredients, the butter may be added in an amount of 15 to 25% by weight based on 100% by weight of the intermediate dough, 15 to 25% by weight of the whiteness, 15 to 25% by weight of the egg white, and 20 to 35% by weight of the almond powder . In the above, the almond powder may be used by replacing with soybean flour, corn flour, peanut flour, sorghum flour, or a mixture thereof.
Further, in the method of the present invention, the compression-molding baking step may be carried out by leaving in an oven at a temperature of 120 ° C to 150 ° C for 10 minutes to 20 minutes.
In another aspect, the present invention relates to a triple-structure macaroon cookie obtained by the above-described manufacturing method.
The macaroon cookies of the present invention are extruded and formed into a surface layer composed of an intermediate layer composed of a white layer of cream, a fruit and vegetable powder and a concentrate mixed with almond powder, a powder of vegetable oil and grain, and a fruit and vegetable concentrate, It can be understood as a macaroon cookie having a high water content, a relatively low water activity, an excellent storage stability, and a high degree of preference such as hardness.
As described above, according to the present invention, it is possible to provide a method for producing a macaroon cookie of a triple structure. The triple-structured macaroon cookie of the present invention has high moisture content and low water activity, and thus has excellent storability and excellent texture and favorability.
Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.
< Example > Triple macaroon Manufacture of cookies
Example 1 Production of Macaroon Cookies of Triple Structure Example 1
The tops were made from the ingredients and the contents (% by weight) of the following [Table 1], and the intermediate dough was produced by the ingredients and contents in the following Table 2. The extruder was operated so as to extrude 14 g of the outer surface, 5 g of the middle porridge and 5 g of the white cream paste per one macaroon by putting the outer surface, intermediate paste and white cream paste thus produced in a triple extruder (KN-500, RHEON Followed by extrusion and molding. The extruded molded product was baked in an oven at a temperature of 145 캜 for 16 minutes to prepare a macaron of triple structure.
One
3
In Table 1, soybean oil was used as the vegetable oil, glycerin fatty acid ester was used as the emulsifier, and citron juice was used as the citrus juice concentrate. The other ingredients were purchased from the market. Specifically, the syrups were made by CJ Corporation, the whitening products by Samyang Products, the sweetened condensed milk by Seoul Milk Products, the Gardenia Yellow by the Doubly Industrial Products, and the Almond Powder by Chunho Food Products , And Powdery and Baking Powder were Samyang Wheat Max.
4
In the above Table 2, the butter was used in Seoul milk product, and the citrus powder was dried in powder of Wanju citrus (pulp and peel), Lac Color was used in Namyang Trading Co., Ltd., and essential oil ) Was the oil obtained from Wanju citrus fruits, and the powder of Odi was obtained by drying and grinding. Other ingredients are as described in connection with [Table 1].
Example 2 Preparation of a Macaroon Cookie of Triple Structure Example 2
The ingredients and content of the intermediate dough of the following Table 3, in which the triple structure macaroon cookies were prepared by the same ingredients, content and manufacturing method as those of Example 1, were further used. In the intermediate dough of Table 3 below, a triple structure macaroon cookie was prepared using 23 wt% of almond powder and 4 wt% of an audi concentrate instead of 27 wt% of almond powder. Here, the concentrate of the audi is obtained by juicing the audi.
4
Example 3 Production of Macaroon Cookies of Triple Structure Example 3
A macaroon cookie of the triple structure was prepared by the same ingredients, content and manufacturing method as those of Example 1 except that 2.2% by weight of blueberry concentrate was used instead of 2.2% by weight of citrus concentrated liquid as shown in Table 4 below , And a triple structure macaroon cookie was prepared using 6.5% by weight of bribery powder and 3.3% by weight of blueberry concentrate instead of 6.5% by weight of citrus powder of intermediate dough and 3.3% by weight of citrus concentrated as shown in Table 5 below .
One
3
4
In the above, the blueberry concentrate was obtained by juicing blueberries, and the blueberry powder was obtained by drying and grinding blueberries.
Example 4 Production of Macaroon Cookies of Triple Structure Example 4
A triple structure macaroon cookie was prepared in the same manner as in Example 3 except that 23% by weight of almond powder and 4% by weight of Odie concentrate 4 were used instead of 27% by weight of almond powder as shown in Table 6 below. % ≪ / RTI > was used to prepare a macaroon cookie of triple structure.
4
< Comparative Example > Dual-structured macaroon Cookie Manufacturing example
≪ Comparative Example 1 & gt ; Preparation of double-structured macaroon cookies Example 1
The ingredients and the content of the ingredients in Table 4 and the white cream paste were put in an extruder and extruded and molded by adjusting the operation of the extruder to extrude 14 g of the outer surface and 5 g of the white cream paste per one macaroon. The extruded molded product was baked in an oven at a temperature of 145 캜 for 16 minutes to prepare a macaroon having a double structure.
≪ Comparative Example 2 & gt ; Preparation of double-structured macaroon cookies Example 2
The ingredients and the content of the ingredients in Table 1 and the white cream paste were put in an extruder and extruded and molded by adjusting the operation of the extruder so as to extrude 14 g of the outer surface and 5 g of the white cream paste per macaroon. The extruded molded product was baked in an oven at a temperature of 145 캜 for 16 minutes to prepare a macaroon having a double structure.
< Experimental Example > Evaluation of physical properties (water content and water activity), storage sensory evaluation and Sensory evaluation of preference
Experimental Example 1 Evaluation of physical properties (water content and water activity)
Moisture content was evaluated on samples of the outer layer. Specifically, a sample of the outer layer was taken and pulverized for 10 seconds with a blender (SMX-4000DY, Shinil Industries, Korea), and 2 g of the sample was measured using a moisture analyzer (ML-50, AND (Japan)). The results are shown in Table 7 below through three repeated experiments.
Moisture activity was also measured on the outer surface of the sample. Specifically, the ground sample was immersed in a water activity measuring container (EZ-100ST, FREUND, Japan) and the water activity was measured by inserting the container into a water activity meter. The results are shown in the following Table 8 through repeated experiments three times.
<Experimental Example 2> Sensory evaluation on storage stability
Three samples were taken for each of the examples and comparative examples and subjected to a temperature of 30 ° C and a humidity of 50%
The number of days in which the fungus begins to appear on the outer surface of the sample was evaluated by naked eye for 12 hours to evaluate the storage stability. The results are shown in [Table 9] below as the average number of days for three samples.
<Experimental Example 3> Sensory Evaluation on Preferences
20 sensory evaluators were asked to take the same questionnaire according to the following 5 point scale method
Were subjected to sensory evaluation.
5 points: Very good (hardness is very low)
4 points: Excellent (hardness is low)
3 points: normal (hardness is normal)
2 points: Bad (hardness is high)
1 point: very bad (hardness is very high)
A total of twelve samples were presented per person and two samples for each of the examples and the comparative examples.
The results are shown in Table 10 below as average values.
Claims (5)
(b) triple extruding and shaping the outer surface, the intermediate dough and the white cream, and (c) baking the molded product in an oven.
The topical form is prepared by mixing and kneading the vegetable oil, starch syrup, white sugar, emulsifier, sweetened condensed milk, edible natural color, edible natural fruit and vegetable concentrate, white egg, almond powder, grains or paper derived powder, ≪ / RTI >
Characterized in that the intermediate dough is obtained by mixing and kneading butter, white sugar, emulsifier, whole egg, edible natural fruit and vegetable powders, edible natural fruit and vegetable concentrate, natural color, natural flavor and almond powder, A method of manufacturing a cookie.
The vegetable oil may be selected from the group consisting of soybean oil, sesame oil, perilla oil, rapeseed oil, castor oil, peanut oil, cottonseed oil, grape seed oil, olive oil, corn oil, coconut oil, linseed oil, rapeseed oil, sunflower oil, palm oil, Selected from the group consisting of palm oil, camellia oil, canola oil, rape oil, safflower oil, castor oil, germ oil, walnut seed oil, pine oil, apricot seed oil, cottonseed oil,
The natural coloring matter is selected from the group consisting of gardenia yellow color, rock color, cochineal color, crayfish color, persimmon color, high color pigment, nori wood color and sandalwood color,
The fruits and vegetables are cucumber, pumpkin, melon, watermelon, tomato, strawberry, eggplant, cabbage, spinach, lettuce, cabbage, celery, kale, asparagus, bamboo shoots, ciliaceae, parsley, radish, carrot, lotus root, burdock, Peach onion ginger apples pears citrus persimmon peaches peach plum plum apricot cherries bank jujube grapes berries figs chestnuts walnut pecan macadamias banana pineapple papaya , Avocado, mango, kiwi, mesyl, blueberry, bokbunja,
The above-mentioned grains or paper-derived powders can be obtained by mixing powders, starch powder, glutinous rice flour, rice flour, flour, barley flour, rye flour, oat flour, coarse flour, millet flour, blood flour, buckwheat flour, , Sweet potato flour, and mixtures thereof,
The vegetable oil is contained in an amount of 6 to 10% by weight based on 100% by weight of the crust,
Wherein the natural dye is contained in an amount of 0.2 wt% to 1.0 wt% based on 100 wt% of the outer surface or the intermediate dough,
The natural fruit and vegetable concentrate comprises from 2% to 5% by weight, based on 100% by weight of the top or intermediate dough,
The natural fruit and vegetables powder is contained in an amount of 2 to 8 wt% based on 100 wt% of the intermediate dough,
The above-mentioned grains or paper-derived powders are contained in an amount ranging from 20 to 30% by weight based on 100% by weight of the crust,
The emulsifier is contained in an amount of 1.5 to 3% by weight based on 100% by weight of the crust,
Wherein the natural flavor is contained in an amount of 0.3 to 0.7 wt% based on 100 wt% of the intermediate dough.
Wherein the intermediate dough comprises 3 to 5% by weight of an audi concentrate based on 100% by weight of the intermediate dough.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102124781B1 (en) * | 2019-04-09 | 2020-06-22 | 김삼범 | Manufacturing method macaron using barley shoot and macaron using barley shoot manufactured by the same |
| KR102126013B1 (en) * | 2019-04-09 | 2020-06-26 | 김삼범 | Manufacturing method macaron using rice flour and macaron using rice flour manufactured by the same |
| KR102288252B1 (en) * | 2020-12-03 | 2021-08-10 | 농업회사법인 (주) 홍담 | High-nutritive low-sugar macarons and their manufacturing methods |
| KR20220022619A (en) | 2020-08-19 | 2022-02-28 | 강하라 | Method for making designed macaron coque and macaron using the same |
| KR20220133811A (en) | 2021-03-25 | 2022-10-05 | 호도가야 가가쿠 고교 가부시키가이샤 | Novel Quinoid Type Bithiophene Compound and Near-infrared-absorbing Dye |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102489106B1 (en) | 2019-12-31 | 2023-01-17 | (주)초코텍 | Manufacturing method of Macaron and Macaron manufactured by the method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007306850A (en) | 2006-05-18 | 2007-11-29 | Masdac Co Ltd | Western-style dorayaki |
| JP2014057551A (en) * | 2012-09-19 | 2014-04-03 | Adeka Corp | Choux dough and composite confectionery dough |
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2015
- 2015-06-30 KR KR1020150092847A patent/KR101766845B1/en active IP Right Grant
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102124781B1 (en) * | 2019-04-09 | 2020-06-22 | 김삼범 | Manufacturing method macaron using barley shoot and macaron using barley shoot manufactured by the same |
| KR102126013B1 (en) * | 2019-04-09 | 2020-06-26 | 김삼범 | Manufacturing method macaron using rice flour and macaron using rice flour manufactured by the same |
| KR20220022619A (en) | 2020-08-19 | 2022-02-28 | 강하라 | Method for making designed macaron coque and macaron using the same |
| KR102288252B1 (en) * | 2020-12-03 | 2021-08-10 | 농업회사법인 (주) 홍담 | High-nutritive low-sugar macarons and their manufacturing methods |
| KR20220133811A (en) | 2021-03-25 | 2022-10-05 | 호도가야 가가쿠 고교 가부시키가이샤 | Novel Quinoid Type Bithiophene Compound and Near-infrared-absorbing Dye |
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| KR101766845B1 (en) | 2017-08-23 |
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