KR20200108966A - Chocopie using natural fermentation sour cream and manufacturing method thereof - Google Patents

Abstract

The present invention is to provide a choco pie which adds the taste and aroma of lemon and the efficacy of lemon by fermenting and using dough containing lemon liquid sour cream, and is good for flavor and health through natural fermentation. Furthermore, according to the present invention, there is an advantage of helping digestion of consumers by generating enzymes which decompose protein content in wheat flour during a natural fermentation process.

Description

Chocopie using natural fermentation sour cream and manufacturing method thereof {Chocopie using natural fermentation sour cream and manufacturing method thereof}

The present invention relates to a method of manufacturing a choco pie, and more particularly, to a choco pie using fermented and aged biscuits and a method of manufacturing the same.

Lemons grow well in cool, unchanged climates. Lemons are widely grown in Italy, Spain, California, and Australia. Lemon contains a lot of vitamin C and citric acid, so it has a strong sour taste, and is known to be effective in relieving fatigue, skin care, and preventing colds.

Lemon is used as a raw material for beverages, perfumes and lemonade by squeezing lemon oil from the skin, and fruit juice is used as a raw material for beverages and vinegar cosmetics. It can also be used as a raw material for making jelly by adding sugar to juice and boiling it, or mixing pulp to make marmalade. Furthermore, it can be used as a raw material for lemon tea marinated in sugar by thinly sliced fruit.

Choco Pie refers to a snack made by bonding two circular biscuits with marshmello and then coating chocolate on the outside. Choco Pie is a soft biscuit, but it is not a bread or cake, but a hard biscuit. After making it, the moisture of the marshmallow is transferred to the biscuit and has a moist and soft texture.

However, in the case of the conventional choco pie, there is a problem that it does not contain nutrients in a balanced manner and has a high sugar content, which makes consumers easily tired. In order to solve this problem, a method of including tangerines, walnuts, three vegetables, and centennials in the dough was studied, but useful ingredients are easily destroyed at high temperatures, and most of the scents are volatilized or denatured during baking, so that the added effect cannot be sufficiently obtained. have.

In addition, in the case of conventional choco pie, since the biscuit is baked immediately after kneading, there is a problem that the biscuit is somewhat hard, and it is somewhat difficult for children or the elderly who lack digestive enzymes to digest it.

The present invention provides a savory chocolate pie with a softer texture and a manufacturing method for manufacturing the same by preparing a natural fermented sour cream using lemon, kneading using the prepared sour cream, and then fermenting it to produce a biscuit. It has its purpose.

The present invention provides a method of manufacturing a choco pie to solve the above problem. The method of manufacturing a choco pie comprises the steps of mixing 200 to 250 parts by weight of lemon and 50 to 120 parts by weight of honey to 600 parts by weight of water and storing at a temperature of 22 to 25 degrees for 5 to 7 days; Making a liquid substance by hanging the mixed water in a stalk; Mixing 120 to 180 parts by weight of fresh cream and 120 to 180 parts by weight of milk to 150 parts by weight of the liquid, and then fermenting and aging for 40 to 50 hours at a temperature of 3 to 5 degrees to make sour cream; 360 parts by weight of flour, 80 to 120 parts by weight of cocoa, 3 to 4 parts by weight of baking powder, 3 to 4 parts by weight of salt, 3 to 4 parts by weight of soda, 180 to 220 parts by weight of milk, 320 to 380 parts by weight of sugar, the sour 420 to 470 parts by weight of cream, 20 to 40 parts by weight of eggs, 160 to 220 parts by weight of grapeseed oil are mixed and kneaded, followed by fermentation and aging for 22 to 26 hours at a temperature of 3 to 5 degrees; Preparing a biscuit by baking the dough for 9 to 10 minutes at a temperature of 150 to 170 degrees Celsius; Putting marshmallow on the biscuit, placing the biscuit again thereon, and bonding the two biscuits with the marshmallow interposed therebetween.

The marshmallow, soaking gelatin in water at a temperature of 2 to 5 degrees for 2 to 3 hours; 100 parts by weight of water mixing 350 to 400 parts by weight of sugar and heating to a temperature of 110 to 117 degrees to prepare blue; Mixing 150 to 170 parts by weight of egg white to 500 parts by weight of the heating green; And adding 20 to 40 parts by weight of the soaked gelatin to 600 parts by weight of the mixture of the egg white and the blue.

After the step of mixing 500-550 parts by weight of the heating green to 170 parts by weight of egg whites, mixing 70-80 parts by weight of at least one of mango puree, strawberry puree and cassi puree to the mixture of the egg whites and the greens It may contain more.

It may further include squeezing the chocolate melted on one side of the chocolate pie in a zigzag direction.

According to the present invention, there is an advantage in that the product has a flavor and is not too sweet to get tired easily. Furthermore, it is effective for fatigue recovery, skin care and cold prevention by maintaining the useful ingredients of the added lemon.

1 is a manufacturing process of a chocopa according to an embodiment of the present invention.
2 is a manufacturing process of sour cream according to an embodiment of the present invention.
3 is a manufacturing process of a biscuit according to an embodiment of the present invention.
4 is a manufacturing process of marshmallow according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments to be posted below, but may be implemented in a variety of different forms, and only these embodiments make the posting of the present invention complete, and common knowledge in the technical field to which the present invention pertains. It is provided to completely inform the scope of the invention to the possessor, and the invention is only defined by the scope of the claims. The same reference numerals refer to the same components throughout the specification.

Unless otherwise defined, all terms (including technical and scientific terms) used in the present specification may be used as meanings that can be commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in a commonly used dictionary are not interpreted ideally or excessively unless explicitly defined specifically. The terms used in the present specification are for describing exemplary embodiments and are not intended to limit the present invention. In this specification, the singular form also includes the plural form unless specifically stated in the phrase.

In addition, the terms "comprise" and/or "comprise" as used herein specify the presence of the mentioned shapes, numbers, steps, members, elements and or groups thereof, and are not mentioned. It is not intended to exclude the presence or addition of other shapes, numbers, actions, members, elements, and/or groups.

In addition, a structure or shape disposed adjacent to another shape may have a portion disposed below or overlapping with the adjacent shape.

Relative terms such as below, above, upper, lower, horizontal or vertical in this specification are as shown in the figures, It may be used to describe the relationship one component, layer, or region has to another component, layer, or region. These terms encompass not only the orientation indicated in the figures, but also other orientations of the device.

In the choco pie according to the present invention, fermented and aged sour cream is added to the dough by mixing lemon juice, molded into a predetermined size and shape, and baked to prepare a biscuit, and a marshmallow is inserted between the two prepared biscuits. It is characterized in that it is manufactured in a process.

Lemon is the fruit of the lemon tree, has a strong sour taste, and is a food ingredient that coexists with sweet and bitter tastes. Lemon juice has a lot of citric acid and is acidic, has a strong sour taste, and has a pH of 2 to 3. Fruit juice, skin, and flesh are all often used in glass. In particular, it is often used to capture the fishy smell or sweetness and revive the taste. Lemons and limes are often used for sourness and vitamin supplementation. Lemons are rich in antioxidants, vitamins and minerals. Lemon has a diuretic effect to discharge waste products, and antioxidants are effective in cardiovascular disease by purifying arteries. Lemon can also help lower blood pressure. Lemon is known to be helpful in dieting by regulating body pH levels, being effective in stomach-related diseases, and burning fat and releasing toxins. It is an object of the present invention to provide a choco pie that is good in taste and is beneficial to health by providing a biscuit using such a lemon.

Referring to FIG. 1, a process of manufacturing a choco pie according to an embodiment of the present invention is shown.

The choco pie according to an embodiment of the present invention is prepared through the production of sour cream, biscuits with sour cream, marshmallow production, and chocolate pie production.

Operation S100 is a sour cream manufacturing step. Sour cream is fermented from fresh cream and is no different from fresh cream, but lactic acid bacteria generated during fermentation add acidity. It is also called fermented cream. Sour cream has the same flavor as fresh cream, but unlike cream cheese, it is made by fermenting with lactic acid bacteria, so it adds a unique sour taste to yogurt. Sour cream is also used as a substitute for cream cheese. It is often used as a seasoning and is also added to bread and biscuits.

The biscuit according to the present invention is characterized in that it is prepared by adding sour cream to the dough. By adding sour cream to the batter, the biscuit can be sweet as well as sour.

Referring to Figure 2, the sour cream manufacturing process is shown. In order to manufacture sour cream, first, the ingredients are mixed in operation S200. Ingredients include 200 to 250 parts by weight of lemon and 50 to 120 parts by weight of honey in 600 parts by weight of lukewarm water of 20 to 30 degrees. Add lemon and honey to lukewarm water. For lemon, use 1 lemon divided into 6-8 equal parts. Lemons are provided for the purpose of adding the benefits of lemons to liquids as well as to give them a scent. As another example, you can grind lemons in a blender. You can also use lime instead of lemon as needed. Lemon juice is added to the sour cream, which makes it rich in vitamins and serves to hold the sweet taste. Furthermore, the use of naturally fermented sour cream adds a soft taste to the biscuit.

The mixture in which the ingredients are mixed is stored for 5 to 7 days in operation S201 and aged. The mixture is stored in an airtight container. At this time, aging is performed at room temperature of 20 to 25 degrees (℃). When the aging conditions are satisfied, small air bubbles appear on the surface of the material. The formation of air bubbles on the surface of the material also means that the best fermentation is taking place. If the aging temperature is higher than 25 degrees (℃), the aroma of the liquid is too strong, and if the aging temperature is lower than 20 degrees (℃), the fermentation time is too long, resulting in a decrease in productivity. After the fermentation aging is completed, a step of stirring the ingredients evenly may be added. At this time, if necessary, additional ingredients such as sugar or honey may be added.

Naturally fermented lemon juice is produced through the above process. The natural fermented lemon liquid species produced through the above process emits a pale lemon scent. Furthermore, the benefits of lemon are added to the natural fermented liquid, which has good effects on health and skin care.

The mixture matured in operation S202 is filtered to prepare a liquid substance. The filtered liquid can be stored and used at room temperature or in a refrigerator. The liquid substance can be stored for 6 days.

Sour cream is prepared by mixing 150 parts by weight of the liquid substance filtered in operation S203, 120 to 180 parts by weight of fresh cream, and 120 to 180 parts by weight of milk. The prepared sour cream is fermented and aged for about 2 days (40-50 hours) at a temperature of 3 to 5 degrees Celsius (℃) in operation S204. The temperature and duration of the sour cream fermentation are important. If the fermentation melting point is not correct, the fermentation does not proceed properly or there is a problem of excessive fermentation. Likewise, if the fermentation period is too short, it becomes less mature, and if the fermentation period is too long, it becomes too mature and rotted.

Operation S101 is a biscuit manufacturing step. A number of biscuits are prepared after additional fermentation by mixing sour cream with the dough each time the molded product is baked in an oven. Choco pie is completed by placing marshmallow between two biscuits. 3, a biscuit manufacturing process is shown.

First, materials are mixed in operation S300. Ingredients are 360 parts by weight of flour, 80 to 120 parts by weight of cocoa, 3 to 4 parts by weight of baking powder, 3 to 4 parts by weight of salt, 3 to 4 parts by weight of soda, 180 to 220 parts by weight of milk, 320 to 380 parts by weight of sugar, It includes 420 to 470 parts by weight of pre-prepared sour cream, 20 to 40 parts by weight of eggs, 160 to 220 parts by weight of grapeseed oil. Flour can be mixed with strong flour and soft flour in a ratio of 1:0.9 to 1.2. Baking powder is used as an expanding agent. Yeast may be added instead of baking powder as an expanding agent. In addition, it can also be used as natural yeast by adding some of the previously made fermented dough. If necessary, margarine, butter, etc. may be additionally mixed with the dough. As the emulsifier, soy lecithin, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, and the like may be used. The process of mixing the ingredients can be done at room temperature for 1 to 2 minutes at low speed, then 6 to 8 minutes at high speed, and finally 4 to 5 minutes at medium speed. Gluten is formed during mixing.

Then, the materials mixed in operation S301 are kneaded.

Thereafter, the dough is fermented in operation S302. Fermentation is carried out for 22 to 26 hours at a low temperature of 3 to 5 degrees (℃). By fermenting the dough using natural fermented species to make biscuits, unlike conventional biscuits, an enzyme that breaks down protein lactose is generated, so that digestion is better. Furthermore, by sufficiently fermenting in a state where the fermentation melting point is correct, hard or sour taste is not felt.

After fermentation is completed, it is molded into a desired shape in operation S303. The molding is generally formed in a disk shape, but may be formed into various shapes having a flat shape.

Finally, the dough molded in operation S304 is baked in an oven. Bake for 9-10 minutes at about 150-170 degrees Celsius (℃).

Operation S102 is a marshmallow manufacturing step. Marshmallow was initially made by mixing egg whites with sugar extracted from the root of the herb plant marshmallow (Althaea officinalis), but now it refers to sweets made of candy that use gelatin, egg hinja, sugar, and spices. It can be eaten by itself, used as a decoration for cooking, coated with chocolate or sticked to a stick and grilled.

Referring to FIG. 4, a manufacturing process for manufacturing a marshmallow is shown.

First, gelatin is prepared in operation S400. More specifically, the process of preparing gelatin is made by soaking gelatin in water at a temperature of 2 to 5 degrees Celsius for 2 to 3 hours.

Then, blue is manufactured in operation S401. Blue is mixed with 100 parts by weight of water and 350 to 400 parts by weight of sugar and heated to a temperature of 110 to 117 degrees Celsius (℃) to catch blue. You can also use a water bath to heat the blue.

Thereafter, 150 to 170 parts by weight of egg whites are added to 500 parts by weight of the green being produced in operation S402. Foam the whites and add them to the boiling blue.

Finally, in operation S403, 20 to 40 parts by weight of gelatin soaked in 600 parts by weight of blue are added.

Marshmallow can also be prepared by mixing the input ingredients at high speed with a whipper or whipping machine.

As an additional example, about 70 to 80 parts by weight of mango puree, strawberry puree, casi puree, etc. may be added to 700 parts by weight of green.

Operation S404 is a choco pie manufacturing step. Choco pie is performed by inserting a marshmallow between two baked biscuits. Put the marshmallow on the biscuit and then put the biscuit again so that the marshmallow is positioned between the two biscuits, and pressurize to make the two biscuits adhere by the marshmallow.

You can also apply at least one of marshmallow cream, mango cream, strawberry cream, and ganache cream to one side of the chocolate pie.

You can also apply melted chocolate on the other side of the chocolate pie. At this time, various decorations, such as a zigzag shape, can be performed.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Experimental Examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and can be substituted and equivalent to other examples within the scope not departing from the technical spirit of the present invention. In the technical field to which the present invention belongs It will be obvious to those of ordinary skill.

<Example 1>

250g of chopped lemon was put in 600g of lukewarm water, and 100g of honey was put in a glass bottle, stored for 6 days, and then filtered to use the liquid. 150g of fresh cream and 150g of milk were mixed with 150g of liquid, foamed, and fermented for 2 days in a 5 degree refrigerator.

Milk 200g, sugar 360g, salt 4g, sour cream 450g, 2 egg yolks, 2 eggs, grapeseed oil 200g were mixed, 180g strong flour, 180g soft flour, 100g cocoa, 4g baking powder, and 4g soda were mixed and kneaded together.

The dough was fermented and aged for 24 hours at 5 degrees (℃) temperature. The dough was squeezed round and flat, and then baked at 160 degrees Celsius for 10 minutes.

20g of gelatin was soaked in to make marshmallow. Blue was prepared at 117 degrees by putting 400 g of sugar in 100 g of water. 170g of egg whites were bubbled and added to the greens. Soaked gelatin was added to the blue.

A marshmallow cream was squeezed between the baked biscuits, covered with other biscuits, sanded, melted the chocolate, and decorated with zigzag on one side to make a chocolate pie.

<Example 2>

In Example 1, a choco pie was prepared in the same manner as in Example 1, except that the dough was prepared without adding lemon juice to the sour cream.

<Example 3>

In Example 1, a choco pie was prepared in the same manner as in Example 1, except that the dough was prepared without adding sour cream.

<Example 4>

In Example 1, a choco pie was prepared in the same manner as in Example 1, except that the sour cream was fermented for 12 hours and then added to the dough.

<Test Example 1: Sensory test>

For 50 men and women between their 20s and 70s, the taste, aroma, and overall acceptability of the choco pies prepared by the method of Example 1, Example 2, Example 3, and Example 4 were measured by a 5-point Likert scale method. The average values are shown in Table 1 below.

Sensory test result Example 1 Example 2 Example 3 Example 4 flavor 4.3 3.3 2.8 2.3 incense 4.1 3.1 2.8 2.4 Overall preference 4.3 3.2 2.3 2.2 5: very good, 4: good, 3: moderate, 2: bad, 1: very bad

As shown in Table 1, in the evaluation of the taste, the choco pie of Example 1, which was kneaded using naturally fermented sour cream added with lemon juice, was the most excellent. The evaluators felt that the taste of Example 2 in which the lemon juice was not added to the sour cream was slightly inferior to that of Example 1. In addition, Example 4, which fermented less than that without sour cream, was evaluated as having the least taste. This indicates that if the fermentation degree of sour cream is insufficient, it is less than that without sour cream at all, and it means that the fermentation temperature and duration can have a great influence on the taste of the chocolate pie. According to the test results, it was found that the taste of chocolate pie was improved by adding naturally fermented sour cream to the dough. There was an opinion that the sweet taste did not remain long due to the addition of lemon juice, so it was not bitten. Furthermore, by using sour cream by natural fermentation, the health of consumers was considered by using enzymes that help digestion.

In fragrance, Example 1 received the best evaluation. There was an opinion that when lemon juice was added, fermented and used as sour cream, it had a refreshing scent.

In the overall acceptability, Example 1, using sour cream fermented by adding lemon juice, received the highest evaluation. It was found that the addition of lemon and fermentation of sour cream increased the taste, aroma, and overall favorability.

<Example 5>

Choco pie was prepared in the same manner as in Example 1, except that the dough was fermented and aged for 12 hours in Example 1.

<Example 6>

In Example 1, a choco pie was prepared in the same manner as in Example 1, except that the dough was fermented and aged for 36 hours.

<Example 7>

A choco pie was prepared in the same manner as in Example 1, except that the dough was not fermented in Example 1.

<Test Example 2: Sensory test>

The taste, texture, and overall acceptability of the choco pies prepared by the methods of Examples 1, 5, 6 and 7 were measured by a 5-point Likert scale method targeting 50 men and women between their 20s and 70s. The average values are shown in Table 2 below.

Sensory test result Example 1 Example 5 Example 6 Example 7 flavor 4.6 2.4 2.5 2.6 Texture 4.2 2.2 2.7 2.9 Overall preference 4.4 2.5 2.6 3.1 5: very good, 4: good, 3: moderate, 2: bad, 1: very bad

As shown in Table 2, in the evaluation of taste, the choco pie of Example 1, in which the dough was fermented for 24 hours, was the most excellent. Accordingly, it was found that the taste of the choco pie was further improved when the biscuit dough was fermented and aged for an appropriate time to prepare a biscuit. When fermented for less than 24 hours, there were many opinions that it was hard, and when fermented for more than 24 hours, there were opinions that it tasted sour.

In the evaluation of the texture, the choco pie of Example 1, in which the dough was fermented for 24 hours, was the best measured. Example 1 in which the fermented dough was used to feel the texture as if eating soft bread was evaluated relatively good.

In the overall acceptability, 1 was the best evaluation in the practice using biscuits prepared by fermenting the dough for 24 hours.

Claims (5)

Mixing 200 to 250 parts by weight of lemon and 50 to 120 parts by weight of honey to 600 parts by weight of water and storing at a temperature of 22 to 25 degrees for 5 to 7 days;
Making a liquid substance by hanging the mixed water in a stalk;
Mixing 120 to 180 parts by weight of fresh cream and 120 to 180 parts by weight of milk to 150 parts by weight of the liquid, and then fermenting and aging for 40 to 50 hours at a temperature of 3 to 5 degrees to make sour cream;
360 parts by weight of flour, 80 to 120 parts by weight of cocoa, 3 to 4 parts by weight of baking powder, 3 to 4 parts by weight of salt, 3 to 4 parts by weight of soda, 180 to 220 parts by weight of milk, 320 to 380 parts by weight of sugar, the sour 420 to 470 parts by weight of cream, 20 to 40 parts by weight of eggs, 160 to 220 parts by weight of grapeseed oil are mixed and kneaded, followed by fermentation and aging for 22 to 26 hours at a temperature of 3 to 5 degrees;
Preparing a biscuit by baking the dough for 9 to 10 minutes at a temperature of 150 to 170 degrees Celsius;
Putting marshmallow on the biscuit, placing the biscuit again on the biscuit, and bonding two biscuits with the marshmallow therebetween. The method of claim 1,
The marshmallow,
Soaking gelatin in water at a temperature of 2 to 5 degrees for 2 to 3 hours;
100 parts by weight of water mixing 350 to 400 parts by weight of sugar and heating to a temperature of 110 to 117 degrees to prepare blue;
Mixing 150 to 170 parts by weight of egg white to 500 parts by weight of the heating green; And
Method for producing a choco pie, characterized in that produced by adding 20 to 40 parts by weight of the soaked gelatin to 600 parts by weight of the mixture of the egg white and the blue. The method of claim 2,
After the step of mixing 500-550 parts by weight of the heating green to 170 parts by weight of egg whites, mixing 70-80 parts by weight of at least one of mango puree, strawberry puree and cassi puree to the mixture of the egg whites and the greens The method of manufacturing a choco pie further comprising. The method of claim 1,
The method of manufacturing a chocolate pie further comprising the step of squeezing the chocolate melted on one side of the chocolate pie in a zigzag direction. Choco pie prepared by the method of any one of claims 1 to 4.

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