KR20180044531A - The method of Purple Sweet Potato Pie Chocolate - Google Patents

Abstract

The present invention relates to a method for producing purple sweet potato chocolate pie, which is excellent in preference such as soft, moist and sweet flavor, and furthermore, which is excellent in moldability such as generating no bread crumbs. The bread is prepared by shaping a kneaded mixture of steamed purple sweet potato mixed with wheat flour into a predetermined shape and then baking the mixture.

Description

Purple Sweet Potato Pie Chocolate < RTI ID = 0.0 >

The present invention relates to a method for producing a purple sweet potato choco pie which is excellent in moldability such as soft, moist and sweet taste, and which does not generate bread crumbs.

In general, choco pie is a product made by applying chocolate after sanding marshmallow to cookies.

However, in recent years, interest in health has increased and consumers' preferences have been diversified, so confectionery products are required to have a healthful product containing a balanced nutritional ingredient.

On the other hand, purple sweet potato began to cultivate in Korea by cultivating varieties called Yamakawa purple, which was native to Kyushu, Japan. It has a deep purple color as well as a skin layer, and contains a large amount of anthocyanin soluble in water.

Anthocyanins in purple sweet potatoes are known to be stable to heat and light as compared to anthocyanins present in other foods. Water-soluble anthocyanins are known to have various effects such as antioxidation, cholesterol lowering, improved vision, prevention of heart disease, and anticancer.

In addition, sweet potatoes have a lower free sugar content than other varieties of sweet potatoes. They are rich in starch, carbohydrates and proteins as well as vitamins, minerals, minerals and dietary fiber.

As the effectiveness of such a purple sweet potato has been known, attempts have been made in Patent Documents 1 and 2 in which purple sweet potatoes are used in breads, cookies, and the like so that the color is clear and the useful pharmacological components of purple sweet potatoes can be consumed.

However, in Patent Documents 1 and 2, since the purple sweet potato is used in the form of a powder, the cookie is hardened, the texture is not smooth, the cookie is easily broken, and the formability is poor.

Registration No. 10-1415549 Published Japanese Patent Application No. 10-2013-0071051

In order to solve such a problem, the present invention uses the mixed purple sweet potatoes and the purplish sweet potato sweet potatoes mixed with bread to increase the moisture content of the batter to soften and moisturize the texture of the bread and to impart a sweet taste to the bread, The present invention also provides a method for producing a purple sweet potato choco pie which is excellent in the formability of bread such as no production of sweet potato.

In order to accomplish the above object, the present invention provides a method of manufacturing a chocolate pie by coating cream on the outer surface of the bread after putting cream in the bread, wherein the bread is prepared by mixing a purple sweet potato And then shaping the kneaded product into a predetermined shape and baking the kneaded product. The present invention also provides a method for producing the purple sweet potato chocolate pie.

Here, it is preferable that purple sweet potato green be mixed with the kneaded product.

Preferably, the kneaded product is prepared by mixing 45 to 55 parts by weight of the cooked purple sweet potato and 5 to 15 parts by weight of the purplish sweet potato cream with respect to 100 parts by weight of the flour.

The kneaded product is preferably aged at 25 to 30 ° C. for 40 to 48 hours.

Further, it is preferable that stevia is further mixed in the kneaded product.

It is preferable that 45 to 55 parts by weight of stevia is mixed with 100 parts by weight of the flour.

In addition, the kneaded product is prepared by mixing 50 to 60 parts by weight of water, 45 to 55 parts by weight of margarine, 30 to 40 parts by weight of shortening, 110 to 120 parts by weight of eggs, 45 to 55 parts by weight of trehalose, 6 to 8 parts by weight, 6 to 8 parts by weight of peanuts, 3 to 6 parts by weight of corn starch and 1 to 2 parts by weight of ammonium hydrogen carbonate.

In addition, the cream is preferably composed of margarine, cooked purple sweet potato, purple sweet potato blue, sugar powder and rum.

The cream is prepared by mixing 55 to 65 parts by weight of the boiled purple sweet potato, 10 to 15 parts by weight of the purplish sweet potato blue, 35 to 45 parts by weight of the sugar powder and 3 to 9 parts by weight of the mixed powder with 100 parts by weight of the margarine .

The present invention relates to a sweet potato starch composition which is capable of ingesting the pharmacological component of a purple sweet potato through a choco pie, has excellent taste, such as soft, moist and sweet flavor and furthermore, has excellent moldability such as no bread crumbs, It has the effect of obtaining sweet potato choco pie.

Hereinafter, a method for producing purple sweet potato choco pie of the present invention will be described in detail.

A method for manufacturing a chocolate pie by coating cream on the outer surface of the bread after the cream is put between the breads, characterized in that the bread of the present invention is obtained by molding a batter into which a purple sweet potato mixed with wheat flour is mixed, And then baked.

In the present invention, it is preferable to boil the purple sweet potatoes in order to increase the water content of the batter to soften and moisturize the bread, and to improve the moldability of the bread such as no bread crumbs.

Here, purple sweet potatoes are ripened to the inside, and purple sweet potatoes are soaked with water to make them purple sweet potatoes having a high moisture content, so that the purple sweet potatoes are washed and immersed in water for 65 to 75 minutes It is desirable to steam.

Then, the boiled sweet potatoes are boiled for 5 to 10 minutes, so that the moisture content of the purplish sweet potatoes can be further increased.

As described above, since the water content of the purple sweet potato is increased while the purple sweet potato is boiled, and the moisture content of the batter is increased by mixing the above-mentioned cooked purple sweet potato with the increased moisture content into the batter, the bread is soft and moist Can be obtained as well as an advantage of being able to obtain a chocolate pie which is excellent in moldability and which causes less bread crumbs.

At this time, in order to prevent the deterioration of the texture of the bread, it is preferable to mix the sweet potatoes with the skin and the fibers of the purple sweet potatoes after peeling off the purple sweet potatoes after completing the boiling of the purple sweet potatoes.

Further, it is preferable to mix purple sweet potato blue with the above kneaded product.

Sweet potatoes are rich in vitamins, minerals, minerals, and dietary fiber as well as starch, carbohydrates, and proteins along with anthocyanins. On the other hand, free sugars are one third lower than other varieties of sweet potatoes.

To overcome such a problem, the sweet purple sweet potato is made into blue and mixed with the kneaded water, so that sweet taste can be supplemented to the bread.

Further, by mixing purple sweet potato blue with the above-mentioned kneaded product, the moisture content of the kneaded product can be further increased, so that the texture of the bread is made more smooth and moisturized, the crumb of the bread is not generated further, .

The purple sweet potato blue can be obtained by putting the sweetened purple sweet potato and honey in a weight ratio of 1: 5 in a sealed container, storing it for 5 days, and sieving it, but the present invention is not limited thereto.

Preferably, the kneaded product is prepared by mixing 45 to 55 parts by weight of the cooked purple sweet potato and 5 to 15 parts by weight of the purplish sweet potato cream with respect to 100 parts by weight of the flour.

More specifically, when the cooked sweet potatoes are mixed in an amount of less than 45 parts by weight, the water content of the kneaded product is insufficient, and the kneaded state is not good, and the color of the bread can not be improved.

When the cooked sweet potatoes are mixed in an amount of more than 55 parts by weight, the kneaded product becomes too dense and it is difficult to form the kneaded product into a predetermined shape.

If the purplish sweet potato sash is mixed with less than 5 parts by weight of the sweet potato sash, it is impossible to replenish the lack of moisture in the batter, so that the dough is not good and the bread can not have a clear purple color. In addition, there is a problem that sweet taste can not be supplemented to bread.

When the purple sweet potato sash is mixed in an amount of more than 15 parts by weight, the kneaded product becomes too dense to form the kneaded product in a predetermined shape, and the taste of the bread becomes too sweet.

Next, the kneaded product is aged at 25 to 30 ° C. for 40 to 48 hours to allow the kneaded product to naturally ferment so that the bread becomes softer and more moist, and the flavor of the bread can be increased.

Next, in order to further sweeten the taste of the bread, it is preferable that stevia is further added to the kneaded product after aging.

At this time, it is most preferable that the stevia is mixed with 45 to 55 parts by weight with respect to 100 parts by weight of the wheat flour, so that the sweet taste can be supplemented without too little taste of the bread.

It is preferable that water, margarine, shortening, egg, trehalose, black sesame, peanut butter, corn starch and ammonium hydrogen carbonate are further mixed in the kneaded product so as to improve the taste of the bread and make the bread better Do.

The kneaded product is prepared by mixing 50 to 60 parts by weight of the water, 45 to 55 parts by weight of the margarine, 30 to 40 parts by weight of the shortening, 110 to 120 parts by weight of the egg, 45 to 55 parts by weight of the trehalose, 6 to 8 parts by weight of the black sesame seeds, 6 to 8 parts by weight of the peanut part, 3 to 6 parts by weight of the corn starch and 1 to 2 parts by weight of the ammonium hydrogen carbonate.

More specifically, when the water is mixed in an amount of less than 50 parts by weight, it is impossible to replenish the lack of water in the kneaded product, resulting in poor mixing of the ingredients. It is difficult to form the kneaded product into a predetermined shape because the kneaded product becomes too dense when mixed.

When the margarine is mixed in an amount less than 45 parts by weight, the kneaded product becomes hard and the kneaded product becomes hard. When the margarine is mixed in an amount of more than 55 parts by weight, the kneaded product becomes too dense due to moisture of the margarine There is a problem that the dough condition is poor.

When the shortening is mixed in an amount of less than 30 parts by weight, the kneaded product becomes hard and the kneaded state becomes poor. When the shortening is mixed in an amount of more than 40 parts by weight, the kneaded product becomes too dense due to moisture of the shortening. There is a problem that the condition is not good.

When the egg is mixed with less than 110 parts by weight, there is a problem that the flavor can not be supplemented to the bread. When the egg is mixed with more than 120 parts by weight, air bubbles are formed in the bread, There is a problem.

When the trehalose is mixed at less than 45 parts by weight, there is a problem that sweet taste can not be supplemented to the bread. When the trehalose is mixed at more than 55 parts by weight, the bread becomes too thick and the taste is reduced.

When the black sesame seeds and the peanut snack are mixed in an amount of less than 6 parts by weight, there is a problem that the sweet taste can not be supplemented to the bread. If the black sesame seeds and the peanut snack are mixed in more than 8 parts by weight, There is a problem that the preference degree is lowered.

If the corn starch is mixed in an amount of less than 3 parts by weight, the kneaded product may be broken and the kneaded state may be poor. If the corn starch is mixed in an amount of more than 6 parts by weight, the kneaded product may become too dense, .

When the ammonium hydrogen carbonate is mixed in an amount of less than 1 part by weight, the kneaded product does not sufficiently swell and the baked bread is poorly formed. When the ammonium bicarbonate is mixed in an amount of more than 2 parts by weight, It is difficult to form the kneaded product into a predetermined shape.

Next, the kneaded product is shaped into a predetermined shape and baked at a temperature of 160 to 170 ° C for 30 to 40 minutes to obtain the bread.

The cream put in between the breads thus prepared may be composed of margarine, cooked purple sweet potato, purple sweet potato blue, sugar powder, and rum.

More specifically, the cream contains 55 to 65 parts by weight of the cooked purple sweet potato, 10 to 15 parts by weight of the purplish sweet potato blue, 35 to 45 parts by weight of the sugar powder, and 3 to 9 weight It is preferable that they are mixed together.

It is preferable that the margarine is mixed to impart a soft texture to the cream and improve the molding condition of the cream.

The cooked purple sweet potato is preferably mixed with the bread so that the cream can take the pharmacological component of the purple sweet potato in the cream, and the color of the cream becomes purple.

When the cooked sweet potatoes are mixed in an amount of less than 55 parts by weight, there is a problem that the cream color is not clear. When the cooked sweet potatoes are mixed in an amount of more than 65 parts by weight, There is a problem that the condition is not good.

It is preferable that the purple sweet potato blue is mixed so that the color of the cream becomes clearer purple color and sweetness is imparted to the cream.

If the purple color is less than 10 parts by weight, the purple color of the cream can not be clarified and the cream can not have a sweet taste. When the purple sweet potato blue is mixed in an amount of more than 15 parts by weight, There is a problem that the molding condition of the cream is poor due to the moisture of the sweet potato blue, and the taste of the cream is too sweet, and the preference degree is lowered.

Preferably, the sugar powder is mixed to supplement the cream with a sweet taste.

When the sugar powder is mixed in an amount less than 35 parts by weight, there is a problem that the cream can not be supplemented with sweetness. When the sugar powder is mixed in an amount of more than 45 parts by weight, the taste of the cream becomes too sweet, .

It is preferred that the rum is mixed with a preservative effect in order to prevent the cream from easily deteriorating and to impart a sweet aroma.

If the mixture is mixed with less than 3 parts by weight of the rum, the cream can not be easily deteriorated. If the rum is mixed more than 9 parts by weight, the cream becomes too strong.

Next, a predetermined amount of the cream is put between the breads, the chocolate is coated on the outer surface of the bread, and the cake is dried to obtain the purple sweet potato chocolate pie of the present invention.

At this time, the melted chocolate can be coated on the outer edge of the bread.

By the chocolate coating process, it is possible to prevent the bread from coming into contact with the outside air, so that the storage stability of the bread can be improved, and the preference of the bread can be further improved due to the chocolate.

Hereinafter, the method for producing purple sweet potato choco pie of the present invention will be described in detail with reference to examples, but the scope of rights of the present invention is not limited to the following examples.

[Examples 1 to 3]

The purple sweet potatoes and the purple sweet potato sweet potatoes which were mixed in flour were mixed at the composition ratios shown in the following Table 1 to obtain kneaded products.

At this time, the cooked purple sweet potatoes were washed for 65 minutes and then steamed for 5 minutes. Then, the purple sweet potato peel was peeled off. The purple sweet potato was washed with the above-described purple sweet potatoes and honey : 5, and stored in an airtight container. After 5 days, the mixture was sieved.

The kneaded product was aged at 25 캜 for 45 hours.

Water, margarine, shortening, eggs, trehalose, stevia, black sesame seeds, peanut crumbs, corn starch and ammonium hydrogen carbonate were further mixed into the kneaded product at the composition ratios shown in Table 1 below.

Then, the kneaded product was shaped into a predetermined shape and then baked at 160 DEG C for 30 minutes to obtain the breads of Examples 1 to 3.

[Comparative Examples 1 to 4]

The bread prepared in the same manner as in Example 2 except that the cooked purple sweet potato was not mixed was defined as Comparative Example 1,

The bread prepared in the same manner as in Example 2 except that purple sweet potato blue was not mixed was defined as Comparative Example 2,

The bread prepared in the same manner as in Example 2 except that the cooked purple sweet potato and purple sweet potato blue were not mixed was defined as Comparative Example 3,

The bread prepared in the same manner as in Example 2 except that stevia was not mixed was determined as Comparative Example 4.

The composition ratios of Comparative Examples 1 to 4 are shown in Table 1 below.

(Parts by weight) Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 flour 100 100 100 100 100 100 100 Boiled
Purple sweet potato 45 50 55 - 50 - 50 Purple sweet potato
blue 5 10 15 10 - - 10 water 50 55 60 55 55 55 55 margarine 45 50 55 50 50 50 50 shortening 30 33 40 33 33 33 33 egg 100 110 120 110 110 110 110 Trehalose 45 50 55 50 50 50 50 Stevia 45 50 55 50 50 50 - Black sesame 6 7 8 7 7 7 7 Peanut squash 6 7 8 7 7 7 7 Corn starch 3 5 6 5 5 5 5 Hydrogen carbonate
ammonium One One One One One One One

[Sensory Evaluation]

The breads of Examples 1 to 3 and Comparative Examples 1 to 4 were subjected to a sensory evaluation on the texture, color, taste and overall acceptability. The results are shown in Table 2 below.

The sensory evaluation was performed on 20 adult men and 20 adult women. The sensory scores, color, taste, and overall acceptability were assessed using a 9-point scoring method (9-excellent, 7-good, 5-moderate, - very bad).

Texture color flavor Overall likelihood Example 1 9.0 9.1 9.3 9.1 Example 2 9.6 9.3 9.7 9.5 Example 3 8.9 9.0 8.9 8.9 Comparative Example 1 7.9 7.5 7.6 7.6 Comparative Example 2 7.3 7.2 7.4 7.3 Comparative Example 3 6.1 6.4 6.6 6.3 Comparative Example 4 9.5 9.3 6.1 8.3

As shown in Table 2, it was confirmed that the overall preference of the above Examples 1 to 3 was 8.9 or more, which was higher than the preference of the Comparative Examples 1 to 4.

More specifically, in Examples 1 to 3, the texture of the bread was smooth and moist, the color of the bread was purple and the appetite was enhanced, and the sweet taste was appreciated, so that the sensory evaluation of the texture, color and taste was highly evaluated.

In particular, it was confirmed that the overall preference of the texture, color and taste of Example 2 was the highest evaluated at 9.5.

On the other hand, in Comparative Example 1 in which the sweetened purple sweet potatoes were not mixed and in Comparative Example 2 in which the purple sweet potato sweet potatoes were not mixed, the bread was not smooth and brittle, the texture was poor, the purple color was not clear, and the sweet taste was felt It was confirmed that the overall preference score was as low as 7 points.

In Comparative Example 3, in which all of the boiled sweet potatoes and purple sweet potato sweet potatoes were not mixed together, it was confirmed that the overall preference degree was the lowest of 6 points.

In Comparative Example 4 in which Stevia was not mixed, the texture and color were evaluated in a manner similar to that of Example 2, but the sweet taste was not felt, and it was confirmed that the taste was evaluated to be the lowest of 6.1.

[Examples 4 to 6]

The purple sweet potatoes, purple sweet potato blue, sugar powder, and rum which were matured in margarine were uniformly mixed at the composition ratios shown in Table 3 below, and stirred until pomade state was obtained to obtain the creams of Examples 4 to 6.

At this time, the sugar powder and rum were purchased and used.

[Comparative Examples 5 and 6]

The cream obtained in the same manner as in Example 5 was determined as Comparative Example 5, except that the cooked sweet potatoes were not mixed,

The cream obtained in the same manner as in Example 5 was prepared in Comparative Example 6, except that the purple sweet potato blue was not mixed.

The composition ratios of Comparative Examples 5 and 6 are shown in Table 3 below.

(Parts by weight) Example 4 Example 5 Example 6 Comparative Example 5 Comparative Example 6 margarine 100 100 100 100 100 Cooked purple sweet potato 55 60 65 - 60 Purple sweet potato blue 10 12 15 12 - Sugar powder 35 40 45 40 40 rum 3 6 9 6 6

[Experimental Examples 1 to 5] Production of purple sweet potato choco pie

The cream of Examples 4 to 6 and Comparative Examples 5 and 6 was added to each of the breads of Example 2 having the best overall acceptability in the evaluation of the bread, and then the melted chocolate was coated on the edges of the bread Next, each purple sweet potato choco pie obtained by drying was determined in Experimental Examples 1 to 5.

[Sensory Evaluation]

The purple sweet potato choco pie of Experimental Examples 1 to 5 was subjected to sensory evaluation for texture, color, taste and overall acceptability. The results are shown in Table 4 below.

The sensory evaluation was performed on 20 adult men and 20 adult women. The sensory scores, color, taste, and overall acceptability were assessed using a 9-point scoring method (9-excellent, 7-good, 5-moderate, - very bad).

Texture color flavor Overall likelihood Experimental Example 1 9.1 9.5 9.4 9.3 Experimental Example 2 9.6 9.6 9.8 9.6 Experimental Example 3 9.0 9.5 9.5 9.3 Experimental Example 4 8.3 7.6 8.2 8.0 Experimental Example 5 7.9 7.1 8.4 7.8

As shown in Table 4, the overall acceptability of Experimental Examples 1 to 3 was evaluated to be as high as 9.3 or more, and in particular, the degree of acceptability of Experimental Example 2 containing the cream of Example 5 was the highest I could confirm.

On the other hand, in Experimental Examples 4 and 5, the condition of the cream was not smooth because the mixed purple sweet potato or purplish sweet potato blue was not mixed, the purple color was not clear and the sweet taste could not be felt, It was confirmed that the evaluation was lower than those of Examples 1 to 3.

[Comparative Example 7]

The purplish sweet potato choco pie was prepared in the same manner as in Experimental Example 2, except that the purple sweet potato powder was used instead of the cooked purple sweet potato.

At this time, the purple sweet potato powder was washed, and the purple sweet potatoes were boiled for 70 minutes, hot-air dried at 45 ° C, and pulverized to have a particle size of 0.5 mm.

[Evaluation of ease of sampling]

The easiness of tasting was evaluated with respect to the chocolate pie of Experimental Example 2 and Comparative Example 7 in which the overall acceptability was the most excellent in the sensory evaluation.

At this time, the ease of evaluation was evaluated by 20 adult men and 20 adult men based on the degree of occurrence of food texture and debris at the time of tasting. In the case of good, '○', ' And when it was not good, it was evaluated as 'X'. The results are shown in Table 5 below.

Experimental Example 2 Comparative Example 7 Texture ○ × Creation of debris × ○

As shown in Table 5, since the moldability of the texture and the bread was excellent, the evaluation example 2 was considered to be a good evaluation in the evaluation of ease of tasting.

More specifically, since the chocolate pie of Experimental Example 2 was mixed with the purple sweet potatoes and purple sweet potato sweeteners so that the moisture content of the batter was increased, the texture of the bread was soft and moist, and bread crumb was hardly produced .

On the other hand, the choco pie of Comparative Example 7 is considered to have a difficulty in the appearance of the bread because the sweet potato powder of the purple color deprives the moisture of the batter, resulting in a lot of bread crumbs.

Claims (9)

A method for producing choco pie by adding a cream between breads and coating the outer surface of the bread with chocolate,
Wherein the bread is formed by shaping a kneaded mixture of a purple sweet potato mixed with wheat flour and shaping the kneaded mixture into a predetermined shape, and baking the baked product.
The method according to claim 1,
Wherein the purple sweet potato green is mixed with the kneaded product.
3. The method of claim 2,
Wherein the kneaded product is prepared by mixing 45 to 55 parts by weight of the cooked purple sweet potato and 5 to 15 parts by weight of the purplish sweet potato blue to 100 parts by weight of the flour.
The method of claim 3,
Wherein the kneaded product is aged at 25 to 30 DEG C for 40 to 48 hours.
5. The method of claim 4,
Wherein the stevia is further mixed with the kneaded product.
6. The method of claim 5,
Wherein the stevia is mixed in an amount of 45 to 55 parts by weight with respect to 100 parts by weight of the wheat flour.
The method according to claim 6,
The kneaded product is prepared by mixing 50 to 60 parts by weight of water, 45 to 55 parts by weight of margarine, 30 to 40 parts by weight of shortening, 110 to 120 parts by weight of eggs, 45 to 55 parts by weight of trehalose, 8 to 8 parts by weight of peanuts, 6 to 8 parts by weight of peanuts, 3 to 6 parts by weight of corn starch and 1 to 2 parts by weight of ammonium hydrogencarbonate.
The method according to claim 1,
Wherein the cream is composed of margarine, cooked purple sweet potato, purple sweet potato blue, sugar powder and rum.
9. The method of claim 8,
The cream is prepared by mixing 55 to 65 parts by weight of the sweetened purple sweet potato, 10 to 15 parts by weight of the purplish sweet potato blue, 35 to 45 parts by weight of the sugar powder, and 3 to 9 parts by weight of the sweet potato with respect to 100 parts by weight of the margarine ≪ / RTI > wherein the sweet potato choco pie is a sweet potato.