KR20190048243A - A biscuit having dual-texture and a manufacturing method thereof - Google Patents

Abstract

The present invention relates to a biscuit having a completely different texture of a core portion and a shell portion and a manufacturing method thereof. More specifically, the present invention relates to a biscuit manufactured by using an encrusting machine after manufacturing a composition for forming each part so as to make the core portion crispy or have a smooth texture, and minimizes effects of aging or storage so that the shell portion can be kept smooth; and a manufacturing method thereof.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a biscuit having a double texture,

The present invention relates to a biscuit having a double texture and a method for producing the biscuit.

As a method of manufacturing the baked confection that separates the contents and the envelope enclosing the contents, there is a method of using an encrusting machine to flow a raw material to be a shell on the external raw material feeding portion, , And then a center solid material (contents) is fed to the center, and then the upper portion is clamped with a shutter to cut the top portion. Korean Patent Registration No. 10-1221986 relates to a method of putting the envelope raw materials into the upper and lower molds and pressing them on the solid center.

Korean Patent No. 10-0404130 proposes a method of making confectionery through a process of frying a pie china in making pie cake.

Also, according to Korean Patent No. 10-1448016, a frozen pizza making method using a pork ham is made by kneading wheat flour, water and other ingredients to prepare a kneaded product and mixing the sauce and the topping material to prepare a topping mixture. There is also a way to make various forms such as elongated forms.

In this situation, studies on various food production methods and compositions including confectionery have been made by utilizing Poonggi. However, until now, the technology has been limited to the method of making various products utilizing Poonggi, It is not enough to improve the physical properties of itself.

Korean Patent No. 10-1221986 Korean Patent No. 10-0404130 Korean Patent No. 10-1448016

Generally, the biscuits made by using Poonggi are belonged to the cookies, and a variety of products manufactured by making the dough of the core and the envelope surrounding the core are different.

In this way, Poanggye has the advantage of using two kinds of dough, and is making baked cookies with only one texture such as a soft texture or a crispy texture without using it.

Thus, the present inventor has made an attempt to produce a biscuit having a distinctive texture of the core portion and the shell portion, that is, having a double texture, by using the Poong Gi.

Accordingly, it is an object of the present invention to provide a biscuit having a soft texture on the shell part during aging or storage, and a biscuit having a crispy, smooth and crispy texture in the core part and a method for producing the biscuit.

The object of the present invention is not limited to the above-mentioned object. The objects of the present invention will become more apparent from the following description, which will be realized by means of the appended claims and their combinations.

For reference, the present invention is described below with regard to biscuits having a double texture and a method for producing the biscuits. However, the present invention can be applied to various kinds of foods other than a cookie as long as it comprises a core portion and a shell portion. Therefore, the present invention is not limited to confectionery, and it is said that the scope of the scope of the present invention extends to any food if it can be applied.

The biscuit having a double texture according to the present invention comprises a core portion and a shell portion surrounding the core portion, wherein the shell portion comprises 40 to 60 wt% of wheat flour, 15 to 35 wt% of saccharides, 5 to 10 wt% Wherein the core portion comprises 30 to 50% by weight of wheat flour, 20 to 40% by weight of saccharides, 0.1 to 1% by weight of a starch, 0.1 to 1% by weight of an emulsifier, 0.1 to 1% %, 20 to 30% by weight of retention, 1 to 5% by weight of egg white, and 0.3 to 3% by weight of starch.

The saccharide of the first composition comprises 0.1 to 1% by weight of trehalose, and the emulsifier of the first composition may include 0.01 to 0.5% by weight of sucrose fatty acid ester.

The sucrose fatty acid ester may be selected from the group consisting of a monoester, a diester, a sucrose mixture, and combinations thereof.

The wheat flour of the second composition may be obtained by aging at 80 to 90 ° C for 1 to 2 hours.

The second composition may further comprise 0.1 to 1% by weight of a sediment which is selected from the group consisting of caustic soda, red sediment and combinations thereof.

The biscuit may have a water content of 6.5 to 9.5% by weight.

The method of manufacturing a biscuit having a double texture according to the present invention comprises the steps of: preparing a biscuit having a double texture according to the present invention, which comprises 40 to 60 wt% of flour, 15 to 35 wt% of saccharides, 5 to 10 wt% The method comprising the steps of: preparing a first composition by mixing 0.1 to 1% by weight of a surfactant and 0.1 to 1% by weight of an acidity regulator; 30 to 50% by weight of wheat flour, 20 to 40% Preparing a second composition by mixing the starch and starch in an amount of 0.3 to 3% by weight, forming a core part with the second composition, and forming a shell part surrounding the core part with the first composition to obtain a shaped product having a predetermined shape , Pressing the molded body, and firing the molded body.

The first composition may be prepared by a high-speed mixing step of mixing the raw material at 80 to 90 rpm for 5 to 10 minutes and a low-speed mixing step of mixing at 20 to 40 rpm for 1 to 4 minutes.

The second composition may be prepared by a high-speed mixing step of mixing the raw material at 80 to 90 rpm for 5 to 10 minutes and a low-speed mixing step of mixing at 20 to 40 rpm for 1 to 4 minutes.

The shaped body may be produced using a porcelain machine.

And firing the shaped body at 160 to 220 ° C for 6 to 12 minutes.

The firing may be performed by a first firing process in which the preform is fired at 100 to 130 ° C for 2 to 4 minutes, a second firing process is performed at 150 to 200 ° C for 2 to 4 minutes and a second firing process is performed at 160 to 180 ° C for 2 to 4 minutes 3 may be performed in the order of firing.

The firing is performed using an oven including a first zone where 100 to 130 ° C is maintained, a second zone where 150 to 200 ° C is maintained and a third zone where 160 to 180 ° C is maintained, Followed by calcining in the zone for 2 to 4 minutes, in the second zone for 2 to 4 minutes, and in the third zone for 2 to 4 minutes.

The biscuit of double texture in accordance with the present invention has trehalose and sucrose fatty acid ester, so that the moisture and the separation and transfer of the fat are prevented and hardening does not occur during aging and storage, so that the biscuit has a soft texture. In addition, the core part has a crisp, smooth and crispy texture unlike the texture of the shell part.

The effects of the present invention are not limited to the effects mentioned above. It should be understood that the effects of the present invention include all reasonably possible effects in the following description.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a cross-sectional view of a biscuit having a double texture according to the present invention. Fig.
2 shows a method of manufacturing a biscuit having a double texture according to the present invention.
3 is a photograph of a biscuit according to an embodiment.
4 is a photograph of a biscuit according to a comparative example.
Fig. 5 shows the results of measuring the hardness of the biscuits of the examples and comparative examples according to the experimental examples.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other objects, features, and advantages of the present invention will become more readily apparent from the following description of preferred embodiments with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art.

Like reference numerals are used for like elements in describing each drawing. In the accompanying drawings, the dimensions of the structures are shown enlarged from the actual for the sake of clarity of the present invention. The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component. The singular expressions include plural expressions unless the context clearly dictates otherwise.

In this specification, the terms "comprises" or "having" and the like refer to the presence of stated features, integers, steps, operations, elements, components, or combinations thereof, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof. Also, where a portion such as a layer, film, region, plate, or the like is referred to as being "on" another portion, this includes not only the case where it is "directly on" another portion, but also the case where there is another portion in between. On the contrary, when a part such as a layer, film, region, plate or the like is referred to as being "under" another part, it includes not only the case where it is "directly underneath" another part but also another part in the middle.

Unless otherwise specified, all numbers, values, and / or representations that express the amounts of components, reaction conditions, polymer compositions, and combinations used herein are intended to include those numbers It should be understood that in all cases the term " about " is to be construed as an approximation reflecting the various uncertainties of the measurement. Also, where a numerical range is disclosed in this specification, such a range is contiguous and includes all values from the minimum value of this range to the maximum value including the maximum value, unless otherwise indicated. Further, when such a range refers to an integer, all integers including the minimum value to the maximum value including the maximum value are included unless otherwise indicated.

In the present specification, when a range is described for a variable, it will be understood that the variable includes all values within the stated range including the end points described in the range. For example, a range of " 5 to 10 " may include any subrange, such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc., as well as values of 5, 6, 7, 8, 9, And will also be understood to include any value between integers that are reasonable within the scope of the stated ranges such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and so on. Also, for example, a range of " 10% to 30% " may range from 10% to 15%, 12% to 12%, as well as all integers including values of 10%, 11%, 12%, 13% And any arbitrary integer within the range of ranges described, such as 10.5%, 15.5%, 25.5%, and the like, including any subranges such as 18%, 20%

Fig. 1 shows a cross-section of a biscuit 10 having a dual texture according to the present invention. The biscuit 10 includes a core portion 11 and a shell portion 12 surrounding the core portion.

The shell part 12 is composed of 40 to 60% by weight of flour, 15 to 35% by weight of saccharides, 5 to 10% by weight of fat, 1 to 5% by weight of starch, 0.5 to 1% by weight of starch, 0.1 to 1% by weight of emulsifier, And 0.1 to 1% by weight of a control agent.

The core part 11 comprises a second composition comprising 30 to 50% by weight of wheat flour, 20 to 40% by weight of saccharides, 20 to 30% by weight of fat, 1 to 5% by weight of egg white and 0.3 to 3% by weight of starch Or may be made of.

The present invention is characterized in that the core portion (11) and the shell portion (12) have different mouthfeel. More specifically, the shell part 12 has a soft texture and, in contrast, the core part 11 has a crispy texture or a soft texture. For this purpose, the present invention uses specific components or controls the contents of the first composition and / or the second composition, and will be described in detail below.

For reference, the first composition and the second composition may include components having the same names as each other, such as wheat flour, saccharide, oil, etc. Hereinafter, components of the first composition will be described first, and then components of the second composition Whether or not each component belongs to a composition can be easily determined according to the context of the composition.

The first composition constitutes the shell part (12). Wherein the first composition comprises 40 to 60% by weight of wheat flour, 15 to 35% by weight of sugars, 5 to 10% by weight of fat, 1 to 5% by weight of starch, 0.5 to 1% by weight of starch, 0.1 to 1% 0.1 to 1% by weight.

It is to be stated in advance that the content of each component of the first composition described below is based on 100 wt% of the first composition.

The wheat flour is a basic raw material for cookies, and wheat flour of any kind such as high-strength flour, wheat flour, gravity flour can be used, and the content thereof can be 40 to 60% by weight.

The saccharides may be selected from the group consisting of saccharides such as monosaccharides and disaccharides as well as sugars, starch syrups, sugar alcohols and combinations thereof, and the content thereof is preferably 15 to 35 % ≪ / RTI >

The present invention is characterized in that trehalose is used as the saccharide in order to prevent the shell part (12) from hardening during hardening, storage or circulation of the biscuit (10). Specifically, the content of the saccharide is 15 to 35% by weight, and the content of the trehalose is 0.1 to 1% by weight (based on 100% by weight of the first composition).

The trehalose is a disaccharide which prevents aging of starch and inhibits hardening and loosening of rice cake, sediment, cake and noodles. It can prevent denaturation of proteins during freezing, refrigeration and drying, and protects the simultaneous cold and cold tissues to maintain the original flavor and aroma of frozen products. Sweetness is only about half of sugar and it has little influence on product. The present invention is characterized in that the shell part (12) is formed of a first composition containing an appropriate amount of the trehalose so that the trehalose can prevent the separation and disappearance of the moisture and the wrapping of the fat so that the texture is smooth and the texture It is possible to obtain unchanged biscuits.

As used herein, the term "saccharide" means not only a compound corresponding to the aforementioned saccharide but also a processed product of a saccharide. The processed product of the saccharide means, for example, invert sugar.

The fat may be selected from the group consisting of vegetable oils such as palm oil and rapeseed oil, animal fat such as butter, and combinations thereof, and its content may be 5 to 10% by weight .

The granular liquid is a constitution for aerating, and its content may be 1 to 5% by weight.

The starch is a composition for suppressing spreadability and moisture release upon baking of dough, and its content may be 0.5 to 1% by weight.

The emulsifier may be selected from the group consisting of lecithin, glycerin fatty acid esters, sucrose fatty acid esters, and combinations thereof, and the content thereof may be 0.1 to 1% by weight.

The present invention is characterized in that a sucrose fatty acid ester is used as the emulsifying agent for the same reason as the trehalose described above. Specifically, the content of the emulsifier is 0.1 to 1% by weight, and the content of the sucrose fatty acid ester is 0.01 to 0.5% by weight (based on 100% by weight of the first composition).

The sucrose fatty acid ester is used in the case of flour using wheat flour, which enters the baking medium and forms a complex with the starch on its surface. This complex plays a role of preventing recrystallization of starch during storage, and when an appropriate amount is used, it can perform the same or similar action as the trehalose described above, thereby increasing its effect. The sucrose fatty acid esters may also help to form gluten matrix, reduce the friction of glutenin-gliadin to give an extension to the dough, and maximize machine tolerance and mixing characteristics.

The sucrose fatty acid ester may be selected from the group consisting of a mixture of a monoester, a diester, a sucrose, and combinations thereof.

The pH adjusting agent may be selected from the group consisting of sodium hydrogencarbonate, ammonium hydrogencarbonate, and a combination thereof in order to improve the spreadability of the product by discharging carbon dioxide together with the water discharged during the hydrolysis of the starch, May be 0.1 to 1% by weight.

The second composition constitutes the core part (11). The second composition comprises 30 to 50% by weight of wheat flour, 20 to 40% by weight of saccharides, 20 to 30% by weight of fat, 1 to 5% by weight of egg white, and 0.3 to 3% by weight of starch.

It is to be stated in advance that the content of each component of the second composition described below is based on 100 wt% of the second composition.

The flour is added as a basic raw material of the cookie. If the flour is used without the general wheat flour, the texture of the core portion 11 becomes crisp. Specifically, wheat flour which is gelled at 80 to 90 ° C for 1 to 2 hours can be used.

Further, in place of the above-mentioned luxury flour, a cake obtained by grinding cooked biscuits or the like, which is once baked, may be used.

The content of the flour may be 30 to 50% by weight.

The saccharides may be selected from the group consisting of saccharides such as monosaccharides and disaccharides as well as sugars, starch syrups, sugar alcohols and combinations thereof, and the content thereof may be 20 to 40% by weight have.

The fat may be selected from the group consisting of vegetable oils such as palm oil and rapeseed oil, animal fat such as butter, and combinations thereof, and the content thereof may be 10 to 30% by weight .

If the content of the saccharide and the fat is increased, the texture of the core portion 11 becomes soft and like as a kind of jelly. Specifically, the saccharide may be used in an amount of 20 to 40% by weight, more preferably 30 to 40% by weight, and the fat may be used in an amount of 20 to 30% by weight so that the core portion 11 has a smooth and good texture.

According to the present invention, the texture of the core part 11 is crisp by using the flour or the crushed product of the baked confectionery gelled with the wheat flour, or ii) the content of the saccharide and the fat is increased, You can make it smoother and cheerful. As a result, the core portion 11 is manufactured and held with a soft texture of the shell portion 12, so that the core portion and the shell portion have a distinctive texture, thereby providing a biscuit having a double texture.

The granular liquid has an emulsifying function, and its content may be 1 to 5% by weight.

The starch has a constitution which inhibits spreadability and moisture release upon baking of the dough, and its content may be 0.3 to 3% by weight.

The second composition may further include a sediment selected from the group consisting of caustic soda, red sediment, and a combination thereof, in order to prevent the core portion 11 from being hardened or changed in texture during storage. The content of the sediment may be 0.1 to 1% by weight.

The biscuit 10 includes the core portion 11 and the shell portion 12 as described above, and the moisture content thereof may be 6.5 to 9.5 wt%. Therefore, the biscuit 10 has a moisture content of a general soft cookie, and the core part and the shell part are different in texture, for example, soft and crisp.

FIG. 2 is a schematic view illustrating a method of manufacturing a biscuit having a double texture according to the present invention, wherein the biscuit comprises 40 to 60% by weight of wheat flour, 15 to 35% by weight of saccharides, 5 to 10% (S1) preparing a first composition by mixing 1 to 5% by weight of a starch, 0.5 to 1% by weight of starch, 0.1 to 1% by weight of an emulsifier and 0.1 to 1% Preparing a second composition (S2) by mixing 20 to 40% by weight, 20 to 30% by weight of fat, 1 to 5% by weight of egg white and 0.3 to 3% by weight of starch to form a core part with the second composition (S3) of forming a molded body having a predetermined shape by forming a shell portion surrounding the core portion with the first composition, pressing the molded body (S4), and firing the molded body (S5).

The components of the first composition and the second composition are described above, and a description thereof will be omitted.

The step (S1) of preparing the first composition comprises a high-speed mixing step of mixing the respective components of the first composition described above at 80 to 90 rpm for 5 to 10 minutes and a low-speed mixing (mixing) at 20 to 40 rpm for 1 to 4 minutes Step < / RTI >

The step (S2) of preparing the second composition includes a high-speed mixing step of mixing each component of the second composition described above at 80 to 90 rpm for 5 to 10 minutes and a low-speed mixing step of mixing at 20 to 40 rpm for 1 to 4 minutes Step < / RTI >

In the present invention, the first composition and / or the second composition are prepared in two stages as described above, in order to form the two compositions using the Poiangu.

The step (S3) of obtaining the molded article having the predetermined shape can be carried out by any method as long as the core part and the shell part can be formed, but a Poonger machine can be preferably used.

The term "foaming machine" as used herein means a forming machine capable of forming a core part and a shell part simultaneously or sequentially, including a feeder forming a core part and a feeder forming a shell part. Specifically, the feeder, Means a series of manufacturing apparatuses having the same configuration as a forming unit and including a cutting apparatus having a function as a shutter.

The shape of the molded body is not particularly limited, but may be a sphere, a plate, a cylinder, an elongated multi-sphere, or the like, and preferably a sphere.

Next, the shaped body is pressed to form a flat shape (S4), and the pressed body is baked under specific conditions and order to obtain a biscuit (S5).

The firing (S5) of the molded body may be performed by heat-treating the molded body at 160 to 220 ° C for 6 to 12 minutes. Specifically, the molded body is fired at 100 to 130 ° C for 2 to 4 minutes. , A second firing at 150 to 200 ° C for 2 to 4 minutes, and a third firing at 160 to 180 ° C for 2 to 4 minutes, more specifically, at 100 to 130 ° C A first zone, a second zone in which 150-200 ° C is maintained, and a third zone in which 160-180 ° C is maintained, wherein the shaped body is fired in the first zone for 2 to 4 minutes , Firing in the second zone for 2 to 4 minutes, and firing in the third zone for 2 to 4 minutes.

In the present invention, firing the formed body in the above-described steps is performed in order to obtain a suitable luxury.

The final product can be obtained by cooling and / or packing the biscuit obtained by firing the molded body (S6).

Hereinafter, the present invention will be described more specifically by way of specific examples. The following examples are provided to aid understanding of the present invention, and the scope of the present invention is not limited thereto.

Example

(S1) The first composition was prepared as follows. 57% by weight of flour, 30% by weight of saccharides, 8% by weight of shortening of retention, 3.5% by weight of egg white, 0.6% by weight of starch, 0.5% by weight of emulsifier and 0.1% by weight of sodium bicarbonate as an acidity regulator were used. In particular, the saccharides were composed of 29% by weight of sugar and 1% by weight of trehalose, and the emulsifier was composed of 0.2% by weight of glycerin fatty acid ester and 0.3% by weight of sucrose fatty acid ester.

The mixture was rapidly mixed at 80 rpm for 6 minutes and then mixed at 30 rpm for 2 minutes to prepare a first composition.

(S2) The second composition was prepared as follows. 31.5% by weight of flour as a sugar, 21% by weight of a shortening as a preservative, 3.5% by weight of a starch, 1% by weight of starch and 0.5% by weight of caustic soda. Especially, the flour was heat treated with wheat flour to obtain a luxurious flour.

The mixture was rapidly mixed at 80 rpm for 6 minutes and then mixed at 30 rpm for 2 minutes to prepare a second composition.

(S3) A shell part was formed from the first composition and a core part was formed from the second composition by using a porcelain machine to obtain a spherical shaped body.

(S4) The formed body was pressed to obtain a flat molded body.

(S5) The pressed body was fired in an oven to produce a biscuit. The oven was divided into a first zone where 100 to 130 deg. C was maintained, a second zone where 150 to 200 deg. C was maintained and a second zone in which 160 to 180 deg. Three zones were used, and the shaped bodies were sequentially fired in each zone for about 12 minutes.

The biscuit thus produced had a water content of about 8% by weight.

FIG. 3 is a photograph of the biscuit according to the embodiment, wherein FIG. 3 a shows the biscuit taken from above, and FIG. 3 b shows a cross section taken from the biscuit.

Comparative Example

In comparison with the above example, except for the trehalose and the sucrose fatty acid ester in the first composition (component of the shell part), except for the use of a general pulverulent powder instead of the flour obtained by removing the caustic soda from the second composition (component of the core part) Biscuits were prepared using the same materials and methods as in Examples.

FIG. 4 is a photograph of the biscuit according to the comparative example, wherein FIG. 4A shows the biscuit taken from above, and FIG. 4B shows a cross section of the biscuit.

Thread 1

The hardness of the biscuits according to the Examples and Comparative Examples was measured. Specifically, the biscuits were stored in an environment maintained at about 18 캜 for 3 months, and the hardness was measured using a texture analyzer.

The results are shown in Fig. Referring to this, the biscuit of the comparative example has a maximum hardness of 260 g / force, whereas the biscuit of the embodiment has a maximum hardness of 190 g / force. As a result, it can be seen that when the biscuit according to the embodiment is stored for a long time, the degree of curing is remarkably small.

Experimental Example 2

Sensory evaluation of the biscuits according to the examples and comparative examples was carried out. Specifically, 67 consumers were evaluated for their preference for the difference in texture between core and shell. The criteria and evaluation method are shown in Table 1 below.

[Sensory evaluation criteria] Item 1. What is the difference between the outer shell and inner skin texture? - Evaluation of degree of difference in texture Sample 1
(Comparative Example) ①
Extremely
weakness ②
③
weakness ④
⑤
usually ⑥
⑦
Strong ⑧
⑨
Extremely
Strong Sample 2
(Example) ①
Extremely
weakness ②
③
weakness ④
⑤
usually ⑥
⑦
Strong ⑧
⑨
Extremely
Strong Item 2. What is the overall score? - Composite likelihood evaluation Sample 1
(Comparative Example) ①
Extremely
Poor ②
③
Poor ④ ⑤
usually ⑥
⑦
good ⑧
⑨
Extremely
good Sample 2
(Example) ①
Extremely
Poor ②
③
Poor ④
⑤
usually ⑥
⑦
good ⑧
⑧
Extremely
good Item 3. What are your favorite samples? - Preference evaluation Synthesis
preference Describe the most preferred sample of Samples 1 and 2

The results are shown in Table 2 below.

[Sensory Evaluation Results] Survey item Preference ^* Comprehensive preference map Difference in texture Sample 1
(Comparative Example) 16 people 5.49 5.66 Sample 2
(Example) 48 people 6.91 7.88 analysis
(95% confidence level) Sample 2> Sample 1 Sample 2> Sample 1 Sample 2> Sample 1

* 3 of the ratings are not preferred

Referring to Table 2, it can be seen that the double texture of the biscuit according to the embodiment is better suited to the consumer's taste because it largely recognizes the difference in texture of the sensory examples.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood. It is therefore to be understood that the above-described embodiments are illustrative and non-restrictive in every respect.

10: Biscuits
11: core part
12:

Claims (16)

A core portion; And a shell portion surrounding the core portion,
Wherein the shell part is made of at least one material selected from the group consisting of wheat flour at 40 to 60 wt%, sugars at 15 to 35 wt%, fat at 5 to 10 wt%, egg white at 1 to 5 wt%, starch at 0.5 to 1 wt%, emulsifier at 0.1 to 1 wt% 1% < / RTI > by weight of a first composition,
Wherein the core portion comprises a second composition comprising a second composition comprising 30 to 50 wt% of flour, 20 to 40 wt% of saccharides, 20 to 30 wt% of fat, 1 to 5 wt% of starch, and 0.3 to 3 wt% Having biscuits. The method according to claim 1,
The saccharide of the first composition comprises 0.1 to 1% by weight of trehalose,
Wherein the emulsifier of the first composition comprises 0.01 to 0.5% by weight of sucrose fatty acid ester. 3. The method of claim 2,
Wherein the sucrose fatty acid ester is selected from the group consisting of a monoester, a diester, a sucrose mixture, and combinations thereof. The method according to claim 1,
Wherein the flour of the second composition is gelatinized at 80 to 90 DEG C for 1 to 2 hours. The method according to claim 1,
Wherein the second composition further comprises 0.1 to 1% by weight of a sediment which is selected from the group consisting of cauliflower, red pepper, and combinations thereof. The method according to claim 1,
Wherein the biscuit has a moisture content of 6.5 to 9.5 wt%. A starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, To prepare a first composition;
Preparing a second composition by mixing 30 to 50% by weight of wheat flour, 20 to 40% by weight of saccharides, 20 to 30% by weight of fat, 1 to 5% by weight of egg white, and 0.3 to 3% by weight of starch;
Forming a core portion with the second composition and forming a shell portion surrounding the core portion with the first composition to obtain a molded body having a predetermined shape;
Pressing the molded body; And
And baking the formed body. 8. The method of claim 7,
The saccharide of the first composition comprises 0.1 to 1% by weight of trehalose,
Wherein the emulsifier of the first composition comprises 0.01 to 0.5% by weight of sucrose fatty acid ester. 9. The method of claim 8,
Wherein the sucrose fatty acid ester is selected from the group consisting of a monoester, a diester, a sucrose mixture, and combinations thereof. 8. The method of claim 7,
Wherein the flour of the second composition is gelatinized at 80 to 90 DEG C for 1 to 2 hours. 8. The method of claim 7,
Wherein the second composition further comprises 0.1 to 1% by weight of a sediment which is selected from the group consisting of caustic soda, red pepper and combinations thereof. 8. The method of claim 7,
The first composition is a high-speed mixing step of mixing the raw material at 80 to 90 rpm for 5 to 10 minutes; And 20-40 rpm for 1 minute to 4 minutes,
The second composition is a high-speed mixing step of mixing the raw material at 80 to 90 rpm for 5 to 10 minutes; And mixing at 20 to 40 rpm for 1 minute to 4 minutes. 8. The method of claim 7,
Wherein the molded body is manufactured using a foaming machine. 8. The method of claim 7,
Wherein the shaped body is baked at 160 to 220 DEG C for 6 to 12 minutes. 8. The method of claim 7,
The firing may include: a first firing step of firing the formed body at 100 to 130 ° C for 2 to 4 minutes; A second baking at 150 to 200 DEG C for 2 to 4 minutes; And a third firing in which the firing is carried out at 160 to 180 DEG C for 2 to 4 minutes. 8. The method of claim 7,
The firing may include a first zone in which the temperature is maintained at 100 to 130 ° C; A second zone where 150 to 200 占 폚 is maintained; Lt; RTI ID = 0.0 > 180 C < / RTI > is maintained,
Wherein the molding is performed by firing the molded body in the first zone for 2 to 4 minutes, firing in the second zone for 2 to 4 minutes, and firing in the third zone for 2 to 4 minutes. .

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