KR20200076872A - Method of preparing dacquoise and dacquoise prepared using the same - Google Patents

Abstract

Disclosed is a method of manufacturing takuzuz including wormwood powder or yuzuchung and takuzaz manufactured by the above manufacturing method.
Dakuaz prepared according to the method of manufacturing dakuaz may have various flavors and tastes. Specifically, the daquoise may have a flavor of matcha and mugwort flavor by including matcha powder and mugwort powder. In addition, it can have a citron taste by including citron blue, and can also have a chocolate flavor by including ganache. Therefore, there is an effect that can selectively have a variety of tastes to suit the taste of the consumer.

Description

Manufacturing method of Dakuaz and Dakuaz manufactured by the above manufacturing method {METHOD OF PREPARING DACQUOISE AND DACQUOISE PREPARED USING THE SAME}

The present invention relates to a method of manufacturing takuzaz containing wormwood powder or citron chung and takuzaz manufactured by the above manufacturing method.

Dacquoise, along with macarons, is one of the typical meringue (foam) sweets in Provence, France. It is a traditional confectionery of the small town'Dachs' in the French-Land region, and is a representative French snack. It is said that Dakuaz has been loved for a long time as a sheet of round cake that has sand cream filled with soft cream for a long time.

Dakuaz is a dessert with almonds and nuts that has a rounded shape. It is filled with soft, rich whipped cream or butter cream in the middle, stacked in several layers, and chilled to eat. It is crispy on the outside and soft on the inside, so it has a light and fluffy softness in the mouth.

In addition, Dakuaz is a cookie baked with bubbles of meringue like macaroons, so it has a crispy outer surface and a soft, moist inside. As a baked sweet,'Dakuaz' increases the amount of meringue and reduces the amount of almond powder to make it more moisturized than baked with a cake sheet, while using almond powder that is thoroughly dried in the oven to make the surface crispy. To emphasize the quickness of quick-drying, the more crispy the outer surface of Dakuaz, the better. Before baking Dakuaz, make sure to sift Bundang because the sugar forms a film and prevents the moisture in the soft boil from burning up, so that the delicate texture will survive.

Although the ingredients are simple, Dakuaz is difficult to make because the recipe is difficult. However, a variety of colors and flavors can be used using a variety of ingredients, and the range of applications is wide, and it has recently gained popularity.

Accordingly, the present inventors completed the present invention by researching to produce various flavors of the above-mentioned takaz, and finding that takaz can have various flavors when making takaz using matcha powder, mugwort powder, or citron green tea. Was done.

In this regard, Republic of Korea Patent Publication No. 10-2017-0011921 discloses a method for producing macaroons containing grain.

The present invention has been devised to solve the above-mentioned problems, and an embodiment of the present invention provides a method of manufacturing Dakuaz.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those skilled in the art from the following description. There will be.

As a technical means for achieving the above-described technical problem, one aspect of the present invention,

Preparing a powder for meringue and dough; Mixing the meringue and dough powder to prepare a dough and penning the dough into a mold; Cooling the outside of the oven after baking the penned dough in an oven; And applying an glaze butter cream to the upper surface of the cooled dough, wherein the glaze butter cream includes mugwort powder or citron blueberry.

The meringue may be prepared by foaming while adding the flour and sugar to the egg white while simmering.

The dough powder may include sugar powder and nut powder.

The content of the flour compared to 100 parts by weight of the egg white is 10 parts by weight to 20 parts by weight, the content of sugar is 20 parts by weight to 40 parts by weight, the content of sugar powder is 40 parts by weight to 60 parts by weight and the content of nut powder is 50 It may be from 70 parts by weight to 70 parts by weight.

The manufacturing method of the daquoise comprises the steps of penning the dough into a mold; After that, the step of sprinkling a mixture of sugar powder and matcha powder in the penned dough; may be to further include.

The content of the matcha powder may be 1 part by weight to 10 parts by weight relative to 100 parts by weight of the egg white.

The preparation of the dough may be characterized in that a mixture of the meringue and dough powder is prepared by mixing from bottom to top using a spatula.

The glaze butter cream may further include a material selected from the group consisting of milk, sugar, yolk, butter, and combinations thereof.

The manufacturing method of the daquase is a step of applying the glaze butter cream; Since the,

Applying a ganache containing fresh cream, dark quarterure, butter and wormwood powder to the upper surface of the cooled dough;

It may be to include more.

According to an embodiment of the present invention, the dauza prepared according to the method of manufacturing the dauza may have various flavors and tastes. Specifically, the daquoise may have a flavor of matcha and mugwort flavor by including matcha powder and mugwort powder. In addition, it can have a citron taste by including citron blue, and can also have a chocolate flavor by including ganache. Therefore, there is an effect that can selectively have a variety of tastes to suit the taste of the consumer.

It should be understood that the effects of the present invention are not limited to the above-described effects, and include all effects that can be deduced from the configuration of the invention described in the detailed description or claims of the present invention.

FIG. 1 is a photograph showing Dakuaz including matcha powder and mugwort powder according to an embodiment of the present invention.
FIG. 2 is a photograph showing Dakuaz including Yujacheong according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail. However, the present invention may be implemented in various different forms, and the present invention is not limited by the examples described herein, and the present invention is only defined by the claims below.

In addition, the terms used in the present invention are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. 'Inclusion' of a component in the specification of the present invention means that other components may be further included instead of excluding other components, unless otherwise specified.

The first aspect of the present application,

Preparing a powder for meringue and dough; Mixing the meringue and dough powder to prepare a dough and penning the dough into a mold; Cooling the outside of the oven after baking the penned dough in an oven; And applying an glaze butter cream to the upper surface of the cooled dough, wherein the glaze butter cream includes mugwort powder or citron blueberry.

Hereinafter, a method of manufacturing the dauza according to the first aspect of the present application will be described in detail step by step.

First, in one embodiment of the present application, the manufacturing method of the daquase includes preparing a powder for meringue and dough.

In one embodiment of the present application, the meringue may be prepared by foaming while adding the flour and sugar to the egg white while bathing. Specifically, the meringue may be prepared by performing a foaming process by boiling at 45° C. to 55° C., and the egg white is stirred at a rate of 135 rpm to 180 rpm to 60 wt% of the egg white. Foaming 80 wt%; And foaming 80 wt% to 95 wt% of the egg white by continuously stirring while dividing and introducing flour and sugar into the foamed egg white three times. When using the meringue prepared as described above, the inside may have a unique texture that is moist and soft even after the prepared dauzazu is baked in the oven. However, when the meringue is manufactured under the conditions outside the above range, the bubbles of meringue may not be sufficiently expressed or the squash produced by the foaming due to excessive agitation may exhibit a hard and tough texture.

In one embodiment of the present application, the flour may be preferably a gravitational powder or a powerful powder, and may form an appropriate amount of pores inside the daquoise due to the flour to exhibit excellent texture. On the other hand, in the production of the meringue, the content of the flour may be 10 parts by weight to 20 parts by weight, preferably 10 parts by weight to 15 parts by weight, and the content of the sugar is 20 parts by weight to 40 parts by weight with respect to 100 parts by weight of egg whites It may be parts by weight, preferably 25 parts by weight to 35 parts by weight. When the content of the flour is less than 10 parts by weight relative to 100 parts by weight of the egg white, pores may be formed inside the manufactured daquoise to indicate a rough texture, and when it exceeds 20 parts by weight, the content of wheat is high, so that the content of the flour is higher. Browning may occur as the Az is baked in the oven. In addition, when the content of the sugar is less than 20 parts by weight, sweetness may be difficult to be sufficiently expressed, and when it is more than 40 parts by weight, the sugar content is high, and then, in the subsequent step, the dauzaz is baked in the oven, browning, and the color may be deteriorated.

In one embodiment of the present application, the dough powder may include sugar powder and nut powder. The nut powder may include a powder of a material selected from the group consisting of almond, peanut, walnut, hazelnut, cashew nut, and combinations thereof, and preferably, the nut powder may be almond powder. The almond powder may be a commercially available product or may be used by grinding whole almonds, or may be used by partially mixing powders of different nuts.

Next, in one embodiment of the present application, the manufacturing method of the daquoise comprises mixing the meringue and dough powder to prepare a dough, and penning the dough into a mold.

In one embodiment of the present application, the composition of the dough mixed with the meringue and dough powder is 10 parts by weight to 20 parts by weight compared to 100 parts by weight of the egg white, and 20 parts by weight to 40 parts by weight of sugar Part, the content of sugar powder may be 40 parts by weight to 60 parts by weight and the content of nut powder may be 50 parts by weight to 70 parts by weight. At this time, the content of the flour and sugar is as described in the meringue manufacturing part, the content of the sugar powder may preferably be 45 parts by weight to 55 parts by weight compared to 100 parts by weight of egg white, and the content of the nut powder is preferably It may be 55 parts by weight to 65 parts by weight. If the content of the sugar powder is less than 40 parts by weight, it may be difficult to sufficiently express the sweetness, and if it is more than 60 parts by weight, the content of the sugar powder is high. . In addition, when the content of the nut powder is less than 50 parts by weight, the content of nuts is small, so the unique taste of nuts cannot be preserved, and if it exceeds 70 parts by weight, the tacos produced by the foaming of meringues is hard and has a tough texture. Can.

In one embodiment of the present application, mixing of the meringue and kneading powder may be mixing the sieve kneading powder into the meringue three times, and preparing the kneaded product may include the meringue and kneading powder. The mixture may be prepared by mixing from bottom to top using a spatula. At this time, when the preparation of the dough is mixed like a cut using a spatula, the foam of meringue may settle down, and the foam of the meringue may be maintained only by mixing upward from the bottom using a spatula as described above.

In one embodiment of the present application, the step of penning the dough into a mold may be, in particular, after putting the dough in a squeeze bag, laying a sheet of paper or Teflon on an iron plate for an oven, and penning the mold. In this case, the dough that is penned to the mold may be scraped with a scraper to flatten the top surface.

In one embodiment of the present application, the penning may be to mold the dough into 0.9 cm to 1.3 cm thickness in a mold, preferably to be 1 cm to 1.2 cm thick.

In one embodiment of the present application, the method of manufacturing the dauza comprises the steps of penning the dough into a mold; After that, the step of sprinkling a mixture of sugar powder and matcha powder in the penned dough; may be to further include. Specifically, the mold may be separated while holding both sides of the oven iron plate and gently shaken, and a mixture of sugar powder and matcha powder may be sprinkled on the dough.

In one embodiment of the present application, the content of matcha powder from 100 parts by weight of the egg white may be 1 part by weight to 10 parts by weight, and preferably 1 part by weight to 5 parts by weight. Dakuaz, prepared by sprinkling the matcha powder on the dough, may have a flavor of matcha.

Next, in one embodiment of the present application, the method of manufacturing the dauza includes baking the baked dough in the oven and then cooling it outside the oven.

In one embodiment of the present application, baking the dough in the oven may be performed for 10 minutes to 20 minutes at a temperature of 150°C to 200°C, preferably 13 minutes to a temperature of 160°C to 180°C It may be performed for 17 minutes.

In one embodiment of the present application, cooling the dough baked in the oven outside the oven may be performed at a temperature of 10°C to 30°C, and may be preferably performed at a temperature of 20°C to 30°C. When the temperature is out of the above-mentioned range, the surface of Dakuaz is difficult to dry crisply and texture may be deteriorated.

Next, in one embodiment of the present application, the method of manufacturing the dauza comprises applying an anglazed buttercream to an upper surface of the cooled dough.

In one embodiment of the present application, the angel glazed butter cream may include a material selected from the group consisting of milk, sugar, yolk, butter, and combinations thereof.

In one embodiment of the present application, the angel glaze butter cream may further include mugwort powder or citron blue. That is, when the englazed butter cream contains mugwort powder, the prepared daquoise may have a scented mugwort flavor, and if it contains yujacheong, it may have a citron flavor. Therefore, various flavors can be realized according to the taste of the consumer.

In one embodiment of the present application, the composition of the enameled butter cream is 30 parts by weight to 50 parts by weight of the sugar compared to 100 parts by weight of the milk, and 40 parts by weight to 60 parts by weight of the yolk, the butter The content of 130 parts by weight to 150 parts by weight, the content of the mugwort powder may be 5 parts by weight to 10 parts by weight and the content of citron cheongche may be 50 parts by weight to 70 parts by weight. The anglaise butter cream may have the above-described composition, so that the daquase containing this may realize an optimal taste.

In one embodiment of the present application, the method of manufacturing the glaze butter cream comprises: whipping a dough mixed with yolk and sugar; Adding sugar to the milk to heat the sugar to melt, followed by mixing by adding mugwort powder or chopped citron green pepper; Mixing the milk by adding the whipped dough; Cooling the mixture after heating and stirring; And whipping after mixing the butter with the cooled mixture.

In one embodiment of the present application, when mixing the yolk and sugar, about half of the prepared sugar may be mixed, and the other half of the sugar may be added to milk. In addition, when mixing by adding mugwort powder or chopped citron rust to milk, it may be necessary to loosen so as not to cause lumps, and adding whipped dough to milk may be gradually adding and mixing. Meanwhile, the heating of the mixture may be heating to a temperature of 75°C to 85°C, in which case the yolk may have to be stirred continuously to prevent ripening and lump formation.

In one embodiment of the present application, the method of manufacturing the daquase is a step of applying the anglaise butter cream; Thereafter, the step of applying the ganache containing fresh cream, dark quarkure, butter and wormwood powder to the upper surface of the cooled dough may be further included.

In one embodiment of the present application, the daquoise may have a chocolate flavor by including ganache. On the other hand, the step of applying the ganache may be applied when the anglaise butter cream contains wormwood powder. That is, since the ganache contains wormwood powder, the scent of wormwood of Dakuaz, which is produced by synergistic effect with wormwood powder contained in the englazed buttercream, may be stronger.

In one embodiment of the present application, the composition of the ganache is 30 parts by weight to 50 parts by weight, and the content of the butter is 10 parts by weight to 15 parts by weight and the mugwort powder The content of may be 4 parts by weight to 8 parts by weight. When the ganache has the above-mentioned composition, it may be that the dauzaz containing it can realize the optimum taste.

In one embodiment of the present application, the method of manufacturing the ganache comprises heating the fresh cream; Step to melt by melting the dark quarterure; Adding and mixing the fresh cream to the melted dark quarkture; And adding and mixing wormwood powder to the mixture.

In one embodiment of the present application, the prepared daquoise may be an englazed buttercream and/or ganache applied only to a portion of the cooled dough, preferably between the two cooled doughs. The glaze butter cream and/or ganache may be applied.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art to which the present invention pertains can easily practice. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein.

Example 1. Preparation of takoise containing mugwort and matcha powder

1. Manufacturing of Dakuaz

To prepare Dakuaz, 170 g of egg white was first whipped, and then 50 g of sugar and 23 g of force were added to foam to 90 wt% of egg white. Next, 100 g of almond powder sieved on the meringue and 84 g of sugar powder were added in three portions, and the meringue was quickly mixed from bottom to top using a spatula. Thereafter, the mixture was put in a squeeze bag, and the mixture was filled with a paper sheet or a Teflon sheet prepared in an oven pan, and the mixture was filled with a scraper, and then the top surface was flattened by scraping with a scraper. Hold both sides of the oven pan with both hands and gently shake to separate the mold, and sprinkle the mixture with the appropriate amount of sugar powder and matcha powder 7 g. Then, it was baked in an oven preheated to 170° C. for 14 to 15 minutes, cooled, and then coated with an anglazed buttercream and ganache on one surface, and covered with a stomach to prepare Dakuaz. FIG. 1 shows a photograph of Dakuaz prepared in Example 1.

2. Manufacture of an butter glaze

The enameled butter cream of 1. was prepared as follows. First, 25 g of yolk and 10 g of sugar were placed in a pot and whipped using a whisk. Then, after adding 10 g of sugar to 50 g of milk, warm it to melt sugar, and add 4 g of mugwort powder to loosen it well to avoid lumps. Then, the milk with the mugwort powder was slowly added to the yolk dough and stirred evenly. This was continuously stirred on low heat, the temperature was raised to 82°C, and then transferred to another bowl for cooling. Finally, 6 g of butter placed at room temperature for more than 1 hour was gently loosened with a spatula, and the butter was added to the cooled yolk dough, and then whipped to avoid lumps.

3. Production of ganache

Heated 20 g of fresh cream in a pan. In addition, 50 g of dark quarterure was melted by boiling. The fresh cream was added to the melted dark quarter by bit and mixed. Then, 3 g of wormwood powder was added to prepare ganache.

Example 2. Preparation of Dakuaz comprising Citron

Example 1 of Example 1 1. Do not sprinkle matcha powder in the manufacture of dauzazu, 2. In the manufacture of an angled butter cream, instead of mugwort powder, 30 g of yuzu-chean was added, except that ganache was not applied. Dakuaz was prepared in the same manner as 1. FIG. 2 shows a photograph of Dakuaz prepared in Example 2.

Comparative example. Manufacturing of Dakuaz

Example 1 of the above Example 1 except that do not sprinkle matcha powder in the production of daquoise, 2. Mugwort powder was not added in the manufacture of an angled butter cream, and ganache was applied to Example 1 and Dakuaz was prepared in the same manner.

Experimental example. Sensory evaluation

Using the Dakuaz prepared in Examples 1 and 2 as the experimental group, and the Dakuaz prepared in the Comparative Example as a control group, the functionalities of appearance, taste, texture, and preference for the experimental group and the control group were measured, and the results are shown in Table 1 below. Shown.

The sensory evaluation is based on a 5-point scale (5 points: very good, 4 points: good, 3 points average, 2 points) for 30 panelists (15 men and 15 women) who have more than 1 year of experience in the food-related field. : Bad, 1 point: very bad).

[Table 1]

In Table 1, the functionalities of appearance, taste, texture, and preference for Examples and Comparative Examples are rounded off at the second decimal place after dividing the total score of the panel by the number of panels, and the higher the value, the better the functionality. .

As shown in Table 1 above, it was confirmed that the tazuazes prepared in Examples 1 and 2 of the present invention received higher scores in terms of taste and preference than the tazuazes prepared in the comparative example.

It was judged that this is because the dauza of Example 1 includes matcha powder, wormwood powder, and ganache, and the dauza of Example 2 contains citron green tea, so that each of the dauza has a different taste.

Claims (9)

Preparing a powder for meringue and dough;
Mixing the meringue and dough powder to prepare a dough and penning the dough into a mold;
Cooling the outside of the oven after baking the penned dough in an oven; And
Applying an angel glazed butter cream to the upper surface of the cooled dough;
Including,
The method of manufacturing a dauza butter containing the mugwort powder or yuzu chung anglaise butter cream.
According to claim 1,
The meringue is prepared by foaming while adding the flour and sugar to the egg white while bathing.
According to claim 2,
The dough powder is a method of manufacturing a powder that contains sugar powder and nut powder.
According to claim 3,
The content of the flour compared to 100 parts by weight of the egg white is 10 parts by weight to 20 parts by weight, the content of sugar is 20 parts by weight to 40 parts by weight, the content of sugar powder is 40 parts by weight to 60 parts by weight and the content of nut powder is 50 A method for producing Dakuaz that is from 70 to 70 parts by weight.
According to claim 1,
The manufacturing method of the daquoise comprises the steps of penning the dough into a mold; Since the,
Sprinkling a mixture of sugar powder and matcha powder in the penned dough;
The method of manufacturing a dauzua that further comprises.
The method of claim 5,
The content of the matcha powder compared to 100 parts by weight of the egg white is 1 part by weight to 10 parts by weight of the production method of Dakuaz.
According to claim 1,
The method of manufacturing the dough is characterized in that the mixture of meringue and dough powder is prepared by mixing from bottom to top using a spatula.
According to claim 1,
The method of manufacturing a dauza wherein the glaze butter cream further comprises a material selected from the group consisting of milk, sugar, yolk, butter and combinations thereof.
According to claim 1,
The manufacturing method of the daquase is a step of applying the glaze butter cream; Since the,
Applying a ganache containing fresh cream, dark quarkure, butter and wormwood powder to the upper surface of the cooled dough;
The method of manufacturing a dauzua that further comprises.

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