KR20200140038A - Method for manufacturing egg cookie - Google Patents

Abstract

The present invention relates to a method for manufacturing egg cookies, comprising the steps of: putting, in a blender, 30 to 50 wt% of soft flour, 20 to 30 wt% of sugar, 10 to 15 wt% of whole egg liquid, 10 to 15 wt% of shortening, 5 to 10 wt% of corn starch, 3 to 5 wt% of margarine, 1 to 3 wt% of vegetable cream, 0.1 to 2 wt% of refined salt, to 1 wt% of glycerin fatty acid ester, 0.1 to 1 wt% of ammonium bicarbonate, 0.1 to 1 wt% of fresh cream powder plus, 0.1 to 1 wt% of sodium bicarbonate, 0.01 to 0.1 wt% of milk flavor, 0.01 to 0.1 wt% of butter flavor, 0.01 to 0.1 wt% of vanillin, and 0.001 to 0.01 wt% of vitamin B2, and kneading a mixture to obtain dough; fermenting the dough in a fermentation room; molding the fermented dough into a predetermined size; and putting the molded dough into an oven and baking the same. The purpose of the present invention is to provide egg cookies which are useful for health and has a good texture without deteriorating sensory preference of consumers for taste and smell, and to provide a method for manufacturing the egg cookies.

Description

Egg confectionery and its manufacturing method {METHOD FOR MANUFACTURING EGG COOKIE}

The present invention relates to an egg confectionery and a manufacturing method thereof, and more particularly, to an egg confectionery containing vitamin B2 and a method of manufacturing the same.

In general, sweets are snacks other than formal meals and refer to favorite foods with a sweet taste. Cookies are made by mixing flour with sugar, milk, and baking or frying in oil. Cookies include pastry cakes, pies, donuts, and pastry, as well as dry pastry biscuits, chocolate, candy, gum, and crackers inflated with yeast.

On the other hand, in accordance with the complex and rapidly changing world, life patterns are also being simplified, and in particular, in the situation where the eating habit of skipping breakfast is common, voices of concern that may harm health and motivation due to an imbalance in nutrition supply are increasing. Western sweets use chemical additives to increase shelf life or to ship products that enhance flavor, which is contrary to the propensity to consume well-being.It is safe to supplement the nutrition of low calorie sufficiently, and is a snack or food that can be worn without getting tired. There is an urgent need for development.

An object of the present invention for solving the above problems is to provide an egg confectionery having a good texture and useful for health without deteriorating the taste and smell of the consumer, and a method of manufacturing the same.

The egg confectionery manufacturing method of the present invention for achieving the above object is 30 to 50% by weight of soft wheat flour, 20 to 30% by weight of sugar, 10 to 15% by weight of whole egg solution, 10 to 15% by weight of shortening, 5 to 15% by weight of corn starch. 10% by weight, 3 to 5% by weight of margarine, 1 to 3% by weight of vegetable cream, 0.1 to 2% by weight of refined salt, 0.1 to 1% by weight of glycerin fatty acid ester, 0.1 to 1% by weight of ammonium hydrogen carbonate, 0.1 to 1% by weight of fresh cream powder plus 1% by weight, 0.1-1% by weight of sodium hydrogen carbonate, 0.01-0.1% by weight of milk flavor, 0.01-0.1% by weight of butter, 0.01-0.1% by weight vanillin, and 0.001-0.01% by weight of vitamin B2 are added to a blender and kneaded. Obtaining a dough; Fermenting the dough in a fermentation chamber; Molding the fermented dough into a predetermined size; And baking the molded dough in an oven.

The dough may be kneaded for 20 to 30 minutes while maintaining 38°C.

As described above, according to the present invention, taste and smell do not degrade the sensory preference of consumers, are useful for health, and have a very good texture.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily implement the present invention. However, the present invention may be implemented in various forms and is not limited to the embodiments described herein.

Then, an embodiment of the method for manufacturing egg confectionery according to the present invention will be described in detail.

Egg confectionery manufacturing method according to the present invention first, 30 to 50% by weight of soft wheat flour, 20 to 30% by weight of sugar, 10 to 15% by weight of whole egg solution, 10 to 15% by weight of shortening, 5 to 10% by weight of corn starch, margarine 3 to 5 wt%, vegetable cream 1 to 3 wt%, refined salt 0.1 to 2 wt%, glycerin fatty acid ester 0.1 to 1 wt%, ammonium hydrogen carbonate 0.1 to 1 wt%, fresh cream powder plus 0.1 to 1 wt%, carbonic acid 0.1 to 1% by weight of sodium hydrogen, 0.01 to 0.1% by weight of milk flavor, 0.01 to 0.1% by weight of butter, 0.01 to 0.1% by weight of vanillin, and 0.001 to 0.01% by weight of vitamin B2 are put in a blender and kneaded to obtain a dough. At this time, it goes without saying that the viscosity of the dough can be adjusted by appropriately adding more water if necessary. Here, in order to improve the viscosity or formability of the dough during kneading, the dough is kneaded for 20 to 30 minutes while maintaining the temperature of 38°C.

Then, the dough is put into a fermentation chamber and fermented for 1 to 2 hours while maintaining a humidity of 90% at 25 to 30°C.

Next, the fermented dough is made into a certain thickness through a laminator process and then molded into a predetermined size for easy eating.

Next, the molded dough is put in an oven and baked. At this time, the baking may be performed at 200 to 300° C. for 5 to 10 minutes to prepare confectionery.

Although the embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention defined in the following claims are also provided. It belongs to the scope of rights.

Claims (3)

Soft wheat flour 30 to 50% by weight, sugar 20 to 30% by weight, whole egg solution 10 to 15% by weight, shortening 10 to 15% by weight, corn starch 5 to 10% by weight, margarine 3 to 5% by weight, vegetable cream 1 to 3 Wt%, refined salt 0.1~2 wt%, glycerin fatty acid ester 0.1~1 wt%, ammonium hydrogen carbonate 0.1~1 wt%, fresh cream powder plus 0.1~1 wt%, sodium hydrogen carbonate 0.1~1 wt%, milk flavor 0.01 Putting ~0.1% by weight, 0.01 ~ 0.1% by weight butter, 0.01 ~ 0.1% by weight vanillin, and 0.001 ~ 0.01% by weight of vitamin B2 in a blender and kneading to obtain a dough;
Fermenting the dough in a fermentation chamber;
Molding the fermented dough into a predetermined size; And
Putting the molded dough in an oven and baking; egg confectionery manufacturing method comprising a. The method of claim 1,
The method of manufacturing egg confectionery, characterized in that the dough is kneaded for 20 to 30 minutes while maintaining 38°C. Egg confectionery manufactured by the method of claim 1 or 2.