KR20210046970A - Manufacturing method of Pie-Manju - Google Patents

Abstract

The present invention relates to a producing method of pie-Manju (traditional Japanese confection), which combines the characteristics of Manju and pie. The present invention is produced by using pie dough in which rice flour, an emulsifier, and fermented milk are added as components together with wheat flour when producing pie-Manju. According to the present invention, provided is the pie-Manju, wherein the palatability is improved by diversifying nutrients and providing a texture which does not become soggy and is easy to digest, an emulsifier is added to provide a soft texture without being hard, and the soft texture can be maintained after being refrigerated for a long time at a low temperature.

Description

Manufacturing method of Pie-Manju}

The present invention relates to a method of manufacturing pai manju in which the outer skin of manju containing sediment is characterized by pie dough.

In general, manju is a type of Japanese sweets, which is a traditional Japanese sweet, and refers to the transformation of dumplings into Japanese sweets. Manju is a confectionery made by steaming or roasting red bean paste in dough such as flour.

However, most of the manju is made with flour, sugar, starch syrup, and an appropriate amount of water to make a dough for the skin. Since it is common to manufacture by heating (baking) for a period of time, there has been a problem in that the taste and texture are deteriorated, and the outer skin becomes uneven. In addition, there is a problem in that the purchasing power is inferior because the outer skin surrounding the bean jam is heated and baked as it is, so that the preservation and moisturizing properties are not good, and the color is not clear to arouse the appetite.

As described above, the conventional technology has a problem in that it is difficult to eat because it is hardened over time due to poor moisturizing and preserving properties due to the relationship of manufacturing the outer skin of manchu by mixing an appropriate amount of water and wheat flour.

In addition, if you eat a lot of manju, the texture becomes hard and it is difficult to digest.

Pies are a type of baked confectionery, including both baked goods with various fruits, nuts, and meat fillings on a plate-shaped saucer made of short crust, and crispy confectionery that forms a layered structure (for example, puff pastry, etc.). do.

Pie dough for pies is a mixture of flour and fats and fats such as butter. While the dough is baking, fats and fats melt and spread, forming a crispy texture and texture (layer).

Recently, pie manju in the form of a combination of pie and manju has been developed, but the situation is limited to those manufactured in the form of manju by mixing margarine or butter with pie dough.

Accordingly, the development of paimanju, which exhibits more diverse functions and textures, is required.

Korean Patent Registration No. 1804544 (Paimanju and its manufacturing method)

An object of the present invention is to provide a pie manju that has a more diverse function and texture, while matching each characteristic of manju and pie in response to the above demand.

In order to solve the above problems, the present invention provides 20 to 50 parts by weight of rice flour, 130 to 200 parts by weight of butter, 0.005 to 0.1 parts by weight of vitamin C, 0.5 to 5 parts by weight of glycerin fatty acid ester or glycerin fatty acid organic acid ester, based on 100 parts by weight of flour. Parts, preparing a pie dough comprising 10 to 20 parts by weight of sugar, 10 to 40 parts by weight of eggs, 2 to 5 parts by weight of salt, and 70 to 150 parts by weight of fermented milk; Preparing sediment; Adding the sediment to the pie manjupi, which has been flattened into a round shape, and molding the pie manjupi to wrap the sediment to obtain a molded product; Coating an almond cream on the outer surface of the molding; And baking the coated molding.

According to the present invention, rice flour is added to the pie dough to diversify nutrients and to provide a texture that is easy to digest and does not become soft, so palatability is improved, and an emulsifier is added to provide a non-hard and soft texture. Even if it is stored in the refrigerator for a long time, it provides pie manju that retains its soft texture.

1 is a photograph of a pie manju manufactured by a manufacturing method according to an embodiment of the present invention.

The present invention relates to a method of manufacturing pai manju in which an outer shell made of pie dough is molded by enclosing the sediment material inside, and coated with almond cream on the surface of the molded outer shell and baked.

The pie dough is 20 to 50 parts by weight of rice flour, 130 to 200 parts by weight of butter, 0.005 to 0.1 parts by weight of vitamin C, 0.5 to 5 parts by weight of glycerin fatty acid ester or glycerin fatty acid organic acid ester, and 10 to 20 parts by weight of sugar based on 100 parts by weight of flour. It may include parts by weight, 10 to 40 parts by weight of eggs, 2 to 5 parts by weight of salt, and 70 to 150 parts by weight of fermented milk.

Flour, the main ingredient of pie dough, is rich in gluten and is advantageous for dough, so it is widely used for making various noodles or snacks and bread.

However, as the palatability is diversified and advanced according to the improvement of the dietary life of consumers, the use of rice flour excellent in nutrition is increasing.

The rice flour of the present invention may facilitate uniform dispersion in the pie dough by using the rice pulverized to a size of 180 to 220 mesh using a mill or the like.

At this time, if the size is less than 180 mesh, the hardness of the pie dough increases due to the coarse particles, and the swelling decreases during the manufacture of pie manju. If the size exceeds 220 mesh, the particles are too fine to feel the crispy texture of the rice flour and finely pulverize it. This is not desirable because it increases the cost.

As the rice flour, rice flour subjected to moisture absorption suppression treatment may be used.

The moisture-absorbing-treated rice flour may be prepared by pulverizing rice with polyglycerol fatty acid ester, silicon dioxide, and tertiary calcium phosphate having an average esterification rate of 70% or more.

At this time, when the average esterification rate of the polyglycerol fatty acid ester is less than 70%, it is difficult to exhibit the effect of suppressing moisture absorption of rice flour and enhancing the smell of rice flour.

In the polyglycerol fatty acid ester, the average polymerization degree of polyglycerin is 8 to 10, and the fatty acid may be a saturated fatty acid having 16 to 22 carbon atoms.

The polyglycerol fatty acid ester may be used in an amount of 2 to 5 parts by weight based on 100 parts by weight of rice flour.

When the polyglycerin fatty acid ester and rice are mixed and pulverized, the viscosity increases depending on the temperature and humidity of the polyglycerol fatty acid ester, so that the pulverized powder in the pulverizer is clogged in the filter mesh.

In order to solve this problem, silicon dioxide and tertiary calcium phosphate may be used in addition to polyglycerol fatty acid esters when pulverizing rice.

Silicon dioxide and tertiary calcium phosphate can be used as food anti-caking agents.

Silicon dioxide and tertiary calcium phosphate may be used in an amount of 1 to 3 parts by weight based on 100 parts by weight of rice flour.

The pulverization is prepared by mixing a predetermined amount of polyglycerin fatty acid ester, silicon dioxide, and tertiary calcium phosphate in rice flour and pulverizing the stirred mixture into 180 to 220 mesh in a conventional pulverizer.

The moisture-resistance-treated rice flour produced in this way does not lose the unique good aroma of the rice flour and suppresses the deterioration of the quality. Therefore, it exhibits a unique taste and aroma unlike the existing flour in pai manju, improving palatability, and the manufacturing process of pai manju. By suppressing the moisture in the sediment from being absorbed into the outer shell, the manufactured paimanju sediment maintains its own vivid taste, and it becomes possible to maintain the crispy state for a long time without the outer skin of the paimanju being crumbly or sticky.

In the present invention, it is possible to add a transglucosidase enzyme that converts maltose into isomalto-oligosaccharide together with rice flour, and 0.1 to 0.5 weight of transglucosidase based on 100 parts by weight of rice flour mixed in the dough You can add more parts.

Isomalto-oligosaccharide is a type of prebiotics that increases the number of normal gut microbiota. It has sweetness and activates fermentation of lactic acid bacteria in the intestine, proliferation of bifidobacteria, intestinal function, prevention of tooth decay, prevention of aging. And it provides beneficial effects to the human body by having functions such as diet.

However, since rice flour is hard, it has low adhesiveness and poor resilience, as well as hard and coarse characteristics, so there is a problem in that pie manju containing rice flour becomes hard and the surface becomes cracked as time elapses after manufacture.

To solve this problem, in the present invention, vitamin C and glycerin fatty acid ester or glycerin fatty acid organic acid ester as an emulsifier are used as a pie dough composition.

Vitamin C facilitates the kneading process of pie dough and improves the stretchability (elongation) of dough. If the amount used in the pie dough is less than 0.005 parts by weight, it is difficult to achieve this effect, and if it exceeds 0.1 parts by weight, it is rather stretchable. Your sex gets worse.

The emulsifier facilitates the kneading operation, increases the volume due to expansion after baking, improves the softness of the outer skin, and suppresses the occurrence of aging.

When the emulsifier exceeds 5 parts by weight, odor is generated and the flavor is deteriorated and the chewing sensation is deteriorated. When it is less than 0.5 parts by weight, it is difficult to suppress the occurrence of aging of the outer skin.

As the glycerin fatty acid ester, a saturated acid having 12 to 26 carbon atoms of the bound fatty acid may be used. In addition, as for the glycerin fatty acid organic acid ester, what is composed of acetic acid, citric acid, lactic acid, succinic acid and diacetyl tartaric acid can be used as the organic acid to be bound.

By using vitamin C and an emulsifier together, the dough workability and stretchability of the dough are improved, and after baking, it provides a soft texture, and even if stored in a refrigerator at low temperatures, aging can be suppressed and the softness can be maintained.

Meanwhile, fermented milk may be used as water used for pie dough.

This fermented milk is fermented by inoculating lactic acid bacteria into a solution obtained by dissolving and dispersing skim milk powder in water so that the content of the skim milk powder is 5 to 20% by weight, and having a pH of 4 to 5 may be used.

At this time, if the pH exceeds 5, the formation of flour gluten may be reduced, and if the pH is less than 4, the acidic taste becomes strong, resulting in poor flavor and poor dough making workability.

In addition, when fermented milk is not used and stored in a refrigerated temperature range, it is difficult to suppress the occurrence of aging of the outer skin, and the chewing texture may deteriorate.

When making the pie dough, first cut the cold butter into small pieces, then place it on flour and moisture-repressed rice flour, and cut the butter finely using a scraper, and mix evenly while making the butter covered with flour and rice flour. Make it. After that, sugar, salt, egg, vitamin C, emulsifier and fermented milk are added thereto and kneaded to make a pie dough. The dough that has been uniformly mixed can be paused for 1 hour at low temperature.

On the other hand, the ingredients in the pai manju can be used generally used sediment material, but red bean sediment with good palatability can be used.

Thereafter, the dough is pushed to a thickness of about 0.5 cm and spread out, and then the filling operation in which the sediment is added can be carried out to form a pie manju using a conventional method.

On the other hand, almond cream includes 80 to 120 parts by weight of sugar, 80 to 120 parts by weight of eggs, 80 to 120 parts by weight of almond powder, 1 to 3 parts by weight of vanilla, and 30 to 70 parts by weight of soft flour based on 100 parts by weight of butter. Can be done.

The almond cream is first softened with butter and then mixed with sugar, then eggs (whole eggs) are added, and the butter and eggs are stirred vigorously so as not to separate. After that, it is possible to prepare a homogenized almond cream by mixing with vanilla flavor, almond powder, and soft flour.

This almond cream has a glossy outer surface on the outer skin of the paimanju and acts as a protective film to protect the outer skin.

At this time, in the soft flour of the composition of the almond cream, the soft flour: α-hwa flour may be mixed in a weight ratio of 100: 20 to 60.

As a result, the viscosity of the almond cream increases, forming a uniform and strong coating film on the outer surface of the paimanju.

At this time, if the ratio of the α-blow flour is low, the coating of the almond cream becomes sticky and the coating may flow down, and if the proportion of the α-blow flour is high, the coating film may break when baking at high temperature and a uniform coating layer may not be formed.

If such a strong and uniform coating film is not formed, the outer shell of the paimanju tends to be fragile and the inner material may be ejected, resulting in poor shape retention.

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

However, the following examples are for illustrative purposes only, 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. It will be apparent to those of ordinary skill in the art to which the present invention pertains.

<Production Example 1>

5 parts by weight of a polyglycerol fatty acid ester having an average degree of polymerization of 10 and an average degree of substitution of stearic acid fatty acids of 10 (average esterification rate 83%) with respect to 100 parts by weight of rice flour coarsely pulverized to a size of 6 to 10 mesh, 1 part by weight of fine silicon dioxide and 1 part by weight of tertiary calcium phosphate are mixed and the agitated mixture is introduced into a high-speed rotary grinder with a rotation speed of 2800 rpm or higher at a flow rate of 2 kg/min, and finely pulverized to a particle diameter of 180 to 220 mesh. Thus, rice flour subjected to moisture absorption suppression treatment was obtained.

At this time, no clogging of the filter mesh occurred during the pulverization process.

<Example 1>

As a pie dough material, 20 parts by weight of rice flour with a size of 200 mesh per 100 parts by weight of wheat flour (50% by weight of strong flour and 50% by weight of soft flour), 150 parts by weight of butter, 0.01 parts by weight of vitamin C, 3 parts by weight of glycerin fatty acid ester, sugar 10 parts by weight, 20 parts by weight of eggs, 3 parts by weight of salt, and 80 parts by weight of fermented milk were prepared.

At this time, the fermented milk had a pH of 4.8 by lactic acid fermentation of an aqueous skim milk solution containing 15% by weight of the skim milk powder.

In the pie kneading operation, the butter in the cold state was cut into small pieces, then placed on the flour and rice flour, and mixed evenly using a scraper. Thereafter, the egg, vitamin C, glycerin fatty acid ester, fermented milk, sugar, and salt were sequentially added and kneaded to make a pie dough.

The pie dough was rested for 1 hour in a refrigerator and divided by 30g.

The divided pie dough was 0.5cm thick, and 30g of red bean sediment was put in a rounded flat pie manjupi, and the red bean paste was molded into a round shape wrapped around the pie manjupi to obtain a molded product.

On the other hand, with respect to 100 parts by weight of butter, 100 parts by weight of sugar, 100 parts by weight of eggs, 100 parts by weight of almond powder, 2 parts by weight of vanilla flavor and 50 parts by weight of soft flour were added and mixed to prepare a homogenized almond cream.

After slightly making a cross shape with a knife above the outer surface of the molding, the almond cream was applied to the outer surface and baked at 180° C. for 20 minutes to prepare a pie manju.

<Example 2>

In Example 1, except that the rice flour was used as the rice flour of Preparation Example 1, pie manju was prepared in the same manner as in Example 1.

<Example 3>

In Example 2, a pie manju was prepared in the same manner as in Example 1, except that 35 parts by weight of soft wheat flour and 15 parts by weight of α-hwa soft flour were used instead of the soft flour of the almond cream.

<Comparative Example 1>

Pie manju was prepared in the same manner as in Example 1, except that rice flour, vitamin C, and glycerin fatty acid ester were not used in the pie dough in Example 1, and purified water was used instead of fermented milk.

<Comparative Example 2>

Pie manju was prepared in the same manner as in Example 1, except that purified water was used instead of fermented milk in the pie dough in Example 1 above.

The dough workability (kneading time) and extensibility were evaluated for the pie doughs of the Examples and Comparative Examples, and the softness and sensory evaluation were performed on the pies of the Examples and Comparative Examples, and the results are shown in Table 1 below.

Kneading time measures the time until all the dough composition is mixed and homogeneous using a kneader.

Extensibility is measured in mm from the start point to the end of the lodge.

For softness, a sample of 20x20x30mm was made by baking only with pie dough, and after storing it at 5°C for 48 hours, the sample was subjected to a physical property measuring instrument (rheometer, Sun Scientific Co., Japan). Measure the hardness (g/㎠) under the conditions of 25 probe, size Φ 25, compression rate 50%, table speed 60mm/min, adapter diameter 15mm, load cell 2kg.

Sensory evaluation is a relative comparison of the palatability (taste, aroma, chewy texture, etc.) after baking the pie manju of Comparative Example 1 after baking for 48 hours at 5°C (if excellent, ○ or ◎ , If bad, △ or X).

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Dough properties Dough time 3 minutes 30 seconds 3 minutes 10 seconds 4 minutes 10 seconds 3 minutes 50 seconds Extensibility (mm) 21.15 20.78 18.27 19.56 Sheath characteristics Hardness (g/㎠) 196 183 272 253 Pie Manju
Sensory evaluation Skin palatability ○ ○ X △ Sediment palatability ○ ○ X △

According to Example 2 of the present invention, compared to Comparative Example 1, when kneading is performed, it is confirmed that the kneading workability is improved and the elongation is improved, so according to the present invention, a pie manju with improved quality is prepared.

Further, it was confirmed that the pie manju of Example 2 had a low hardness even at a low temperature (since it was soft), and thus provided a soft texture that did not become hard continuously even when stored refrigerated at a low temperature. At the same time, it was evaluated that even if stored at low temperature, the crunchy texture of the outer shell was maintained and the vivid taste of the sediment was maintained.

On the other hand, according to Example 3, it was confirmed that the coating layer was uniformly and strongly adhered to the outer surface of the Phimanju. From this, it is possible to suppress the occurrence of cracking while the outer skin of the paimanju forms a layer, so that the external surface of the paimanju is not damaged after baking, and its shape is maintained for a long period of time without being broken.

Claims (4)

For 100 parts by weight of flour, rice flour 20 to 50 parts by weight, butter 130 to 200 parts by weight, vitamin C 0.005 to 0.1 parts by weight, glycerin fatty acid ester or glycerin fatty acid organic acid ester 0.5 to 5 parts by weight, sugar 10 to 20 parts by weight, egg Preparing a pie dough comprising 10 to 40 parts by weight, 2 to 5 parts by weight of salt, and 70 to 150 parts by weight of fermented milk;
Preparing sediment;
Adding the sediment to the pie manjupi, which has been flattened into a round shape, and molding the pie manjupi to wrap the sediment to obtain a molded product;
Coating an almond cream on the outer surface of the molding; And
Baking the coated molded product; pie manju manufacturing method including. The method of claim 1,
The rice flour is a method for producing paimanju, characterized in that the rice flour is prepared by pulverizing rice with an average esterification rate of 70% or more with polyglycerin fatty acid ester, silicon dioxide, and tertiary calcium phosphate. The method of claim 1,
The fermented milk is fermented by inoculating lactic acid bacteria into a dispersion of skim milk powder by dissolving it in water so that the content of the skim milk powder is 5 to 20% by weight, and has a pH of 4 to 5. The method of claim 1,
The almond cream comprises 80 to 120 parts by weight of sugar, 80 to 120 parts by weight of eggs, 80 to 120 parts by weight of almond powder, 1 to 3 parts by weight of vanilla, and 30 to 70 parts by weight of soft flour based on 100 parts by weight of butter. The manufacturing method of pie manju, characterized in that.

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