KR20200007285A - Tiramisu and its manufacturing method - Google Patents

Abstract

The present invention relates to tiramisu which has improved functionality while maintaining the texture unique to tiramisu, and a manufacturing method thereof. In a manufacturing process of tiramisu, Coix lacryma-jobi powder and Rubus coreanus syrup are further added, which have an effect of preventing fat accumulation in the body by inhibiting the action of lipolytic enzymes, thereby improving the functionality of tiramisu, which is a high-fat food made from fresh cream cheese and the like.

Description

Tiramisu and its manufacturing method

The present invention relates to tiramisu water and a method for producing the same, and more particularly, to tiramisu water and a method for producing the same.

In general, tiramisu is a dessert that uses cream cheese, fresh cream, coffee, and cocoa powder as its main ingredients. It is a cheesecake originated from Italy. The exact pronunciation of "tiramisu" is "tiramisu", but due to the influence of English Also known as tiramisu or tiramisu, tiramisu cake was first introduced to Korea in the early 90's, when tiramisu was popular in Japan during the bubble economy period of the 1980s, and then tiramisu was introduced to Korea. It became widespread by the expansion of.

Since the tiramisu is made of cream cheese, fresh cream, etc., it is a high calorie and high fat food, so if you enjoy it, it may cause risk of obesity, high blood pressure, arteriosclerosis, coronary artery disease, etc. Functionality should be considered.

In the prior art with respect to the tiramisu manufacturing technology step (1) extracting the coffee powder in Patent Document 1 to produce an espresso coffee; (2) preparing coffee syrup by adding water and sugar to the espresso coffee, and then immersing the savoy Ardi cookies therein; (3) mixing the whipped cream and the sugar to prepare a whipped cream; (4) mixing the egg yolk, cream cheese, mascarpone cheese and sugar to prepare a custard cream; (5) mixing the whipped cream of step (3) and the custard cream of step (4); (6) spreading the savoyadi cookie of step (2) to the bottom of the container; (7) placing the mixed cream of step (5) on the savoyadi cookie; And (8) discloses a method for manufacturing a tiramisu cake comprising the step of sprinkling cocoa powder on the cream, Patent Document 2, ① roasting high-grade single-origin beans, ② in the sealed refrigerated showcase of the present invention Extracting Dutch coffee with a cold brew method for 10-12 hours at an extraction rate of about 150ml per hour at a temperature of 1-5 ℃, ③ mixing Dutch coffee and syrup to produce a Dutch coffee syrup, ④ leno A step of putting the az sheet in a cutting or container according to a predetermined size and weight, adding the Dutch coffee syrup prepared in step ⑤ ③ in a weight ratio of 1: 1 to the lenoaz sheet cut in step ④, ⑥ manufactured at a predetermined ratio Applying the prepared tiramisu cream onto the sheet prepared in step ⑤, ⑦ applying enough balona cocoa powder so that the tiramisu cream is not visible on the surface However tiramisu discloses a manufacturing method using a cold brew, including the prior art are not disclose at all about considering the functionality of the fat contained in the tiramisu.

In addition, the production technology of tiramisu, which has not been introduced to Korea for a long time since tiramisu has been introduced in Korea, is still inconvenient from traditional tiramisu manufacturing methods, such as using low-fat tiramisu replacing cream cheese or green tea replacing coffee. The method is known, but it is less than the original texture of Tiramus.

Applicant of the present invention to prepare the tiramisu water improved functionality to solve the above problems and completed the present invention.

KR 10-2015-0129150 A KR 10-2018-0012392 A

The problem to be solved by the present invention relates to providing a tiramisu and a method for producing the same, and more specifically, in consideration of the fact that tiramisu is a high-fat food made of cream cheese, fresh cream, etc. It is an object of the present invention to provide tiramisu and improved manufacturing method thereof.

Method for producing tiramisu as a means of solving the problem according to the invention a). Gravity powder 20 to 30 parts by weight, eggplant 200 to 230 parts by weight, 50 to 80 parts by weight per egg white, 18 to 25 parts by weight cooking oil, 8 to 12 parts by weight emulsifying foaming agent (SP), baking powder 0.8 1 to 1 part by weight and 0.5 to 0.8 parts by weight of a refined salt, after panning uniformly mixed dough, and baked in the oven to prepare a tiramisu pie for the first step, b). 25 to 30 parts by weight of cream cheese, 50 to 80 parts by weight, 10 to 15 parts by weight of bokbunja syrup, 3 to 6 parts by weight of egg yolk, 3 to 5 parts by weight of gelatin, 1.5 to 2.5 parts of powdered milk based on 100 parts by weight of processed vegetable cream Weight part, coffee extract 1.5 to 2.5 parts by weight and rum 1.2 to 2 parts by weight, 50 to 60 parts by weight of water is mixed uniformly to prepare a tiramisu cream by mixing the second step and c), the first step After the tiramisu pie of the process is cut and placed in a mold, the tiramisu cream of the second step is filled, cut and frozen, and then the tiramisu water is evenly sprayed on the surface of the tiramisu cream. It comprises a third step of manufacturing a step.

According to another aspect of the present invention, the method for preparing tiramisu is characterized by blending yulmu powder with wheat flour in the first step, yulmu is known as a low calorie food, and the components contained in yulmu are the functions of lipolytic enzymes. Since it has the effect of preventing fat accumulation in the body by suppressing the effect of the high-fat food tiramisu, which is made of cream cheese, fresh cream and the like, has the effect of supplementing the disadvantages.

It is preferable that the said yulmu is tasteless and does not impair the flavor of tiramisu water, but participates in 20-30 weight part of yulmu powders with respect to 100 weight part of flour, since it does not impair the texture of tiramisu.

In another aspect of the present invention, the method for preparing tiramisu is characterized by using a combination of bokbunja syrup in the second step, and bokbunja also has the effect of preventing the accumulation of fat in the body by inhibiting the action of lipase Along with Yulmu, it has the effect of supplementing the shortcomings of tiramisu, a high-fat food made from cream cheese and fresh cream.

And another means for solving the problem according to the present invention is made of tiramisu water improved functionality, characterized in that produced according to the method for producing tiramisu.

Tiramisu prepared according to the production method of the present invention inhibits the action of lipolytic enzymes and prevents the accumulation of fat in the body, but does not inhibit the flavor and texture of tiramisu while also forming yulmu, bokbunja, etc. In addition, since it shows the effect of supplementing the disadvantages of tiramisu, a high-fat food, there is an advantage of providing a functional tiramisu that can resolve the concerns of consumers about obesity, arteriosclerosis, etc. due to high fat intake.

Hereinafter, the present invention will be described in more detail with reference to the following detailed description, examples (manufacture examples) and test examples, but the present invention is not limited by the following description.

Referring to the tiramisu water production method according to the present invention in more detail, the first step process according to the present invention is a process for preparing a tiramisu pie, 20 to 30 parts by weight of grated powder based on 100 parts by weight of flour flour, egg 200 ~ 230 parts by weight, 50 to 80 parts by weight per white, cooking oil 18 to 25 parts by weight, emulsifying foaming agent (SP) 8 to 12 parts by weight, baking powder (BP) 0.8 ~ 1 parts by weight and refined salt 0.5 ~ 0.8 parts by weight After panning the mixed dough to make a pan (baking), to prepare a tiramisu pie for baking.

The yulmu powder prepared in the first step process has the effect of preventing the accumulation of fat in the body by inhibiting the action of lipolytic enzymes, and thus has the effect of supplementing the shortcomings of tiramisu, a high-fat food made from cream cheese and fresh cream. In addition, the above-mentioned yulmu powder is preferably added in an amount of 20 to 30 parts by weight based on 100 parts by weight of gravity flour, and when it exceeds 30 parts by weight, it may inhibit the texture of tiramisu.

In the first step, panning is a process of filling the dough into a mold prepared for molding into a cake shape, and filling the dough so that the dough does not touch the wall surface of the mold. Then put in an oven and bake for 20 to 30 minutes at 180 ~ 200 ℃, the oven is preferably preheated to about 185 ℃ to bake for about 25 minutes.

The second step process according to the invention is a process for producing a tiramisu cream, 25 to 30 parts by weight of cream cheese, 50 to 80 parts by weight per white cream, 10 to 15 parts by weight bokbunja syrup per 100 parts by weight of processed vegetable cream , Egg yolk 3-6 parts, gelatin 3-5 parts, powdered milk 1.5-2.5 parts, coffee extract 1.5-2.5 parts and rum 1.2-2 parts by weight, 50-60 parts by weight of water mixed evenly mixed To prepare a tiramisu cream.

The processed vegetable creams prepared in the second step process are frozen and commercially available products under the trade name Ever-Whip, D-sorbitol, palm oil, palm kernel hardened oil and soybean hardened oil. The vegetable cream processed by combining an emulsifier, milk (sodium casein), salt, sugar, etc. can be easily obtained by those skilled in the present invention.

In addition, the bokbunja syrup prepared in the second step process has the effect of inhibiting the action of lipolytic enzymes to prevent fat accumulation in the body, and thus, the effect of supplementing the shortcomings of tiramisu, a high-fat food made from cream cheese and fresh cream, etc. have.

In addition, cream cheese is not particularly limited to cheese containing a lot of milk fat (33% or more), but cream cheese is preferably used in combination with mascarpone cheese 40-50% by weight, the coffee extract is espresso coffee Desirable. Other general coffee extracts and coffee concentrates are not particularly limited.

The third step process according to the present invention is a process for finally preparing the tirimimi water, the tiramisu receiving pie of the first step is constantly cut and placed in the mold, and then the tiramisu cream of the second step After filling, cutting and freezing, the tiramisu water is uniformly sprayed with chocolate powder on the surface of the tiramisu cream so that the tiramisu cream is invisible, and the tiramisu water is circulated under fresh cream, so the tiramisu water is distributed under frozen storage.

Before filling the tiramisu cream in the third step process by spraying the coffee extract on the surface of the tiramisu pie placed in the mold can make the coffee flavor stronger.

<Example>

a). 1st step process (tiramisu pie)

In the kneading dough, 100 parts by weight of wheat flour, 20 parts by weight of powdered radish powder, 200 parts by weight of whole egg, 60 parts by weight per white spirit, 20 parts by weight of cooking oil, 10 parts by weight of emulsifying foaming agent (SP), 0.8 parts by weight of baking powder and 0.6 parts by weight of refined salt And mix uniformly to obtain a dough.

Filling the dough in a mold prepared in advance, baked for 25 minutes in an oven preheated to 185 ℃ to prepare a tiramisu pie.

b). 2nd step process (tiramisu cream)

 30 parts by weight of cream cheese, 70 parts by weight, 10 parts by weight of bokbunja syrup, 5 parts by weight of egg yolk, 4 parts by weight of gelatin, 2 parts by weight of powdered milk, per 100 parts by weight of Ever whip (commercially processed and processed vegetable cream) A coffee extract weight part and 1.5 parts by weight of rum are blended, 55 parts by weight of water are added, and then uniformly mixed to prepare a tiramisu cream.

c). 3rd step process (tiramisu cream)

 After the tiramisu pie of the first step is cut and placed in a frame prepared in advance, the tiramisu cream of the second step is filled at a ratio of 60 parts by weight to 100 parts by weight of the tiramisu pie, and then frozen. Then cut it.

After spraying the chocolate powder uniformly so that the cream is not visible to the surface of the cut tiramisu water, the tiramisu water according to the present invention is prepared, packaged and frozen.

<Test Example>

For the sensory evaluation of the coffee flavor, soft texture, sweetness and overall preference for the frozen-stored tiramisu of the present invention prepared in the <Example> was evaluated for each 10 adult men and women and the results are as follows [Table 1] {the evaluation method was carried out from 10 (very good) to 1 (very bad) and represented by the average score}.

division Coffee flavor soft
Texture sweetness Overall
Symbol Synthesis male 8.5 9 8.8 8.8 8.8 female 9 9 8.9 8.8 8.9

As shown in Table 1, the coffee flavor, soft texture, sweetness, and overall preference of the tiramisu water of the present invention are evaluated to a good degree, and in particular, the tiramisu water of the present invention is evaluated as a result of excellent evaluation of the soft texture. It can be expected that the flavor, palatability, etc. are inferior to tiramisu, so the present invention is expected to be provided as a functional food supplementing the shortcomings of tiramisu, a high-calorie and high-fat food, without inhibiting the flavor or texture of tiramisu. can do.

Claims (5)

a). 20 to 30 parts by weight of radish powder, 200 to 230 parts by weight of egg, 50 to 80 parts by weight, white oil, 18 to 25 parts by weight of cooking oil, 8 to 12 parts by weight of emulsifying foaming agent, 0.8 to 1 weight of powder A first step of preparing a tiramisu pie by baking in an oven by mixing 0.5 to 0.8 parts by weight of the tablets and 0.5 to 0.8 parts by weight of the tablet salt
b). 25 to 30 parts by weight of cream cheese, 50 to 80 parts by weight, 10 to 15 parts by weight of bokbunja syrup, 3 to 6 parts by weight of egg yolk, 3 to 5 parts by weight of gelatin, 1.5 to 2.5 parts of powdered milk based on 100 parts by weight of processed vegetable cream A second step of preparing a tiramisu cream by blending by weight, blending 1.5 to 2.5 parts by weight of coffee extract and 1.2 to 2 parts by weight of rum, and mixing 50 to 60 parts by weight of water and uniformly
c), after the tiramisu pie of the first step is cut and placed in a mold, the tiramisu cream of the second step is filled, cut and frozen, and then a predetermined amount of chocolate is provided on the surface of the tiramisu cream. And a third step of preparing tiramisu by spraying the powder uniformly. The method for preparing tiramisu according to claim 1, wherein the first step comprises baking the dough for 20 to 30 minutes at 180 to 200 ° C. The method for producing tiramisu according to claim 2, wherein the processed vegetable cream of the second step is a commercial Ever-Whip. The method of claim 3, wherein the cream cheese is a cream cheese containing 40-50% by weight of mascarpone cheese, coffee extract is a method of producing tiramisu, characterized in that the espresso or coffee concentrate. Tiramisu water produced by the manufacturing method according to any one of claims 1 to 4.