KR20210056198A - Manufacturing method of a tart - Google Patents

Manufacturing method of a tart Download PDF

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KR20210056198A
KR20210056198A KR1020200011251A KR20200011251A KR20210056198A KR 20210056198 A KR20210056198 A KR 20210056198A KR 1020200011251 A KR1020200011251 A KR 1020200011251A KR 20200011251 A KR20200011251 A KR 20200011251A KR 20210056198 A KR20210056198 A KR 20210056198A
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weight
parts
tart
base material
dough
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Korean (ko)
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이창민
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이창민
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/47—Decorated or decorative products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Abstract

The present invention relates to a method of making a tart that has excellent taste and texture and prevents mixing and deterioration of ingredients due to osmotic pressure during storage. The method comprises: a kneading step of mixing 50-80 parts by weight of sugar, 40-60 parts by weight of butter, 20-35 parts by weight of margarine, 5-15 parts by weight of eggs, and 40-60 parts by weight of water with respect to 100 parts by weight of all-purpose flour; a resting step of putting the dough prepared in the kneading step at 0°C for 30 minutes; a subdividing step of subdividing the dough by kneading the dough after the resting step; a tart sheet completion step of baking the subdivided dough in an oven preheated to 180℃ for 15 to 30 minutes to complete a tart sheet; a base material application step of applying a base material on the finished tart sheet; and an additional material addition step of placing an additional material containing fruits or vegetables on top of the base material, wherein the base material comprises fish skin, balsamic, sugar, grain syrup, and water.

Description

타르트의 제조방법{Manufacturing method of a tart}Manufacturing method of a tart {Manufacturing method of a tart}

본 발명은 타르트의 제조방법에 관한 것으로, 더욱 상세하게는, 파이 틀에 과일 등을 만든 재료를 채워 만드는 타르트의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a tart, and more particularly, to a method of manufacturing a tart made by filling a pie mold with a material made of fruit or the like.

일반적으로 타르트는 밀가루와 버터를 섞어서 만든 반죽을 구운 후 그 상부에 과일이나 초콜릿과 같은 것을 얹어 만든 파이를 지칭한다.In general, tart refers to a pie made by baking a dough made by mixing flour and butter, and then putting something like fruit or chocolate on top of it.

이와 같은 타르트의 일례로는 대한민국 등록특허공보 등록번호 제10-2025887호(2019.9.26.공고)가 있다.An example of such a tart is Korean Patent Publication No. 10-2025887 (announcement on September 26, 2019).

그러나 이와 같은 종래기술은 보관시 수분이 많은 과일 등이 하부의 파이 틀에 흡수되어 식감을 저해하는 등의 문제점이 있다.However, such a conventional technology has a problem in that, during storage, a fruit having a lot of moisture is absorbed into the lower pie mold and thus the texture is impaired.

대한민국 등록특허공보 등록번호 제10-2025887호(2019.9.26.공고)Republic of Korea Patent Publication Registration No. 10-2025887 (announcement on September 26, 2019)

상기한 바와 같은 문제점을 해결하기 위해 발명된 것으로서, 본 발명은 맛과 식감이 우수하며 보관 중 삼투압에 의해 재료의 혼합 및 변질이 발생되지 않도록 하는 타르트의 제조방법을 제공하고자 하는 데 그 목적이 있다.As invented to solve the above-described problems, the present invention is to provide a method of manufacturing a tart that has excellent taste and texture and does not cause mixing and deterioration of materials due to osmotic pressure during storage. .

상기한 바와 같은 과제를 해결하기 위한 수단으로서, 본 밟명인 타르트의 제조방법은,As a means for solving the problems as described above, the method for producing a tart that is stepped on,

중력분 100 중량부에 대하여 설탕 50~ 80 중량부, 버터 40~60 중량부, 마가린 20~35 중량부, 달걀 5~15 중량부, 물 40~60 중량부를 혼합하여 반죽하는 반죽 단계,A kneading step of mixing and kneading 50 to 80 parts by weight of sugar, 40 to 60 parts by weight of butter, 20 to 35 parts by weight of margarine, 5 to 15 parts by weight of eggs, and 40 to 60 parts by weight of water based on 100 parts by weight of the gravitational flour,

상기 반죽 단계에서 제조된 반죽을 0℃에서 30분간 두는 휴지 단계,Resting step of placing the dough prepared in the kneading step at 0° C. for 30 minutes,

상기 휴지 단계 후 반죽을 밀어서 소분하는 소분 단계,A subdividing step of pushing the dough into subdivision after the resting step,

소분된 반죽을 180℃로 예열한 오븐에서 15~30분간 구워 타르트 시트를 완성하는 타르트 시트 완성 단계,Tart sheet completion step, in which the subdivided dough is baked in an oven preheated to 180°C for 15 to 30 minutes to complete a tart sheet,

완성된 타르트 시트 위에 베이스재를 도포하는 베이스재 도포 단계,Base material application step of applying the base material on the finished tart sheet,

상기 베이스재의 상부에 과일이나 야채를 포함하는 추가재를 올리는 추가재 부가 단계를 포함하여 이루어지며,It is made including the step of adding an additional material to put an additional material including fruits or vegetables on the upper portion of the base material,

상기 베이스재는 생선피, 발사믹, 설탕, 조청, 물을 포함하여 이루어지는 것을 특징으로 한다.The base material is characterized in that it comprises a fish skin, balsamic, sugar, jocheong, water.

또한, 상기 베이스재의 제조는,In addition, the production of the base material,

생선피와 물을 넣고 15분간 끓이는 베이스재 제조 제1단계,The first step of making the base material by adding fish blood and water and boiling it for 15 minutes,

설탕과 조청을 넣고 설탕이 완전히 녹을 때까지 끓이는 베이스재 제조 제2단계 및Add sugar and jocheong and boil until the sugar is completely dissolved in the second step of manufacturing the base material and

설탕이 녹으면 발사믹을 넣고 교반시키는 베이스재 제조 제3단계로 이루어지는 것을 특징으로 한다.When the sugar is dissolved, it is characterized in that it consists of a third step of producing a base material in which balsamic is added and stirred.

또한, 생선피, 물, 설탕, 조청, 발사믹의 혼합 중량비는 10:130:20:10:40 인 것을 특징으로 한다.In addition, the mixing weight ratio of fish skin, water, sugar, jocheong, and balsamic is characterized in that 10:130:20:10:40.

또한, 상기 생선피의 제조방법은,In addition, the method for producing the fish blood,

세척된 생선피를 70~90℃에서 2~7시간 동안 열수추출하는 생선피 제조 제1단계,The first step of manufacturing fish skin, which extracts the washed fish blood at 70-90℃ for 2-7 hours with hot water,

생선피 제조 제1단계를 거친 재료에 알콜을 첨가하는 생선피 제조 제2단계 및The second step of producing fish skin, in which alcohol is added to the ingredients that have gone through the first step of producing fish skin, and

생선피 제조 제2단계를 거친 재료를 건조하여 최종 생선피를 얻는 생선피 제조 제3단계로 이루어지는 것을 특징으로 한다.It is characterized in that it consists of a third step of producing fish skin to obtain a final fish skin by drying the material that has gone through the second step of producing fish skin.

또한, 상기 생선피 제조 제3단계 이후에는In addition, after the third step of preparing the fish skin,

상기 생선피 제조 제3단계에서 제조된 생선피에 물을 넣고 80~90℃에서 40분간 가열 후 자몽즙과 유근피 추출액을 첨가하는 생선피 제조 제4단계를 더 포함하여 이루어지는 것을 특징으로 한다.It characterized in that it further comprises a fourth step of producing fish blood, adding water to the fish blood prepared in the third step of preparing the fish skin, heating it at 80 to 90°C for 40 minutes, and then adding grapefruit juice and Yugeun blood extract.

또한, 상기 추가재 위에 코팅재를 추가하는 코팅재 추가 단계를 더 포함하여 이루어지며,In addition, it is made by further comprising a coating material addition step of adding a coating material on the additional material,

상기 코팅재의 제조는,Preparation of the coating material,

한천을 물에 넣고 100℃로 20분간 가열 후 자몽즙을 추가하여 다시 10분간 가열하여 제조하는 것을 특징으로 한다.It is characterized in that it is prepared by placing agar in water and heating at 100°C for 20 minutes, adding grapefruit juice, and heating for 10 minutes.

또한, 상기 유근피 추출액의 제조는,In addition, the preparation of the Yugeun blood extract,

물 100 중량부에 유근피 1~2 중량부를 넣고 1~1.5시간 끓이는 유근피 제조 제1단계,The 1st step of manufacturing yugeun skin by putting 1~2 parts by weight of yugeun skin in 100 parts by weight of water and boiling it for 1~1.5 hours

물의 80~90%를 제거하고 1~1.2시간 유지하는 유근피 제조 제2단계 및The second step of manufacturing yugeun skin that removes 80-90% of the water and keeps it for 1 to 1.2 hours, and

체에 걸러 고형물을 제거하는 유근피 제3단계를 포함하여 이루어지는 것을 특징으로 한다.It characterized in that it comprises a third step of removing the solids by filtering through a sieve.

상기한 바와 같은 과제해결수단을 통해, 본 발명인 타르트의 제조방법은 맛과 식감이 우수하며 보관 중 삼투압에 의해 재료의 혼합 및 변질이 발생되지 않도록 하는 등의 효과가 있다.Through the above-described problem solving means, the method for producing a tart according to the present invention has excellent taste and texture, and has effects such as preventing mixing and deterioration of materials due to osmotic pressure during storage.

도 1은 본 발명에 따른 타르트의 제조방법을 도시한 블록도이다.1 is a block diagram showing a method of manufacturing a tart according to the present invention.

본 발명에 따른 타르트의 제조방법의 바람직한 실시예를 구체적으로 설명한다.A preferred embodiment of the method for producing a tart according to the present invention will be described in detail.

도 1은 본 발명에 따른 타르트의 제조방법을 도시한 블록도이다. 1 is a block diagram showing a method of manufacturing a tart according to the present invention.

도 1에 도시된 바와 같이, 본 발명에 따른 타르트의 제조방법은 중력분 100 중량부에 대하여 설탕 50~80 중량부, 버터 40~60 중량부, 마가린 20~35 중량부, 달걀 5~15 중량부, 물 40~60 중량부를 혼합하여 반죽하는 반죽 단계와, 상기 반죽 단계에서 제조된 반죽을 0℃에서 30분간 두는 휴지 단계와, 상기 휴지 단계 후 반죽을 밀어서 소분하는 소분 단계와, 소분된 반죽을 180℃로 예열한 오븐에서 15~30분간 구워 타르트 시트를 완성하는 타르트 시트 완성 단계와, 완성된 타르트 시트 위에 베이스재를 도포하는 베이스재 도포하는 베이스재 도포 단계와, 상기 베이스재의 상부에 과일이나 야채를 포함하는 추가재를 올리는 추가재 부가 단계를 포함하여 이루어지는 것을 특징으로 한다.As shown in Figure 1, the method for producing a tart according to the present invention is 50 to 80 parts by weight of sugar, 40 to 60 parts by weight of butter, 20 to 35 parts by weight of margarine, 5 to 15 parts by weight of eggs based on 100 parts by weight of the gravitational flour. , A kneading step of mixing and kneading 40-60 parts by weight of water, a resting step of placing the dough prepared in the kneading step at 0°C for 30 minutes, a subdividing step of pushing the dough after the resting step, and subdividing the dough A tart sheet completion step of completing a tart sheet by baking it in an oven preheated to 180°C for 15 to 30 minutes, a base material application step of applying a base material on the finished tart sheet, and fruit or fruit on the top of the base material. It characterized in that it comprises a step of adding an additional material to raise the additional material containing vegetables.

여기서, 상기 베이스재는 생선피(生鮮皮), 발사믹(Balsamico), 설탕, 조청, 물을 포함하여 이루어진다.Here, the base material is made of fish skin (生鮮皮), balsamic (Balsamico), sugar, jocheong, and water.

이와 같은 베이스재가 상기 과일이나 야채를 포함하는 추가재의 이취감을 방지하며, 추가재의 포함된 수분이 타르트 시트에 침투함으로 인해 발생되는 식감 및 맛의 저하와 부패를 방지하게 된다. Such a base material prevents the off-flavor of the additional material including fruits or vegetables, and prevents deterioration of texture and taste and spoilage caused by the moisture contained in the additional material penetrating into the tart sheet.

이러한 상기 베이스재의 제조는 생선피와 물을 넣고 15분간 끓이는 베이스재 제조 제1단계와, 설탕과 조청을 넣고 설탕이 완전히 녹을 때까지 끓이는 베이스재 제조 제2단계와, 설탕이 녹으면 발사믹을 넣고 교반시키는 베이스재 제조 제3단계로 이루어진다.In the preparation of the base material, the first step of preparing the base material by adding fish skin and water and boiling for 15 minutes, the second step of preparing the base material by boiling sugar and jocheong until the sugar is completely dissolved, and adding balsamic when the sugar is dissolved. It consists of a third step of producing the base material to be stirred.

여기서, 생선피, 물, 설탕, 조청, 발사믹의 혼합 중량비는 10:130:20:10:40 이다.Here, the mixed weight ratio of fish skin, water, sugar, jocheong, and balsamic is 10:130:20:10:40.

그리고 상기 생선피의 제조방법은 세척된 생선피를 70~90℃에서 2~7시간 동안 열수추출하는 생선피 제조 제1단계와, 생선피 제조 제1단계를 거친 재료에 알콜을 첨가하는 생선피 제조 제2단계와, 생선피 제조 제2단계를 거친 재료를 건조하여 최종 생선피를 얻는 생선피 제조 제3단계로 이루어진다.And the manufacturing method of the fish blood is a first step of producing fish skin by extracting the washed fish blood with hot water at 70 to 90°C for 2 to 7 hours, and the production of fish skin by adding alcohol to the ingredients that have gone through the first step of producing fish skin. It consists of a second step and a third step of producing fish skin to obtain a final fish skin by drying the material that has gone through the second step for producing fish skin.

이와 같은 과정을 통해 생선피는 겔화됨과 동시에 발사믹, 설탕 등의 성분에 의해 잡냄새 등이 제거되게 된다.Through this process, the fish blood is gelled and at the same time, odors are removed by ingredients such as balsamic and sugar.

아울러 상기 생선피 제조 제3단계 이후에는 상기 생선피 제조 제3단계에서 제조된 생선피에 물을 넣고 80~90℃에서 40분간 가열 후 자몽즙과 유근피 추출액을 첨가하는 제4단계를 더 포함하여 이루어지게 되는데, 이를 통해 과일이나 야채의 향을 증대시키고 부패를 방지하여 장시간 보관을 가능하게 하며 겔화를 촉진하며 경화 및 건조를 방지하여 지속성을 향상시키며 아울러 성형성을 좋게 하도록 한다.In addition, after the third step of producing the fish skin, a fourth step of adding water to the fish blood prepared in the third step of producing the fish skin, heating it at 80 to 90° C. for 40 minutes, and then adding grapefruit juice and the extract of Yugeun blood are further included. Through this, it increases the scent of fruits and vegetables, prevents spoilage, enables long-term storage, promotes gelation, prevents hardening and drying, improves persistence, and improves moldability.

상기 유근피 추출액의 제조는 물 100 중량부에 유근피 1~2 중량부를 넣고 1~1.5시간 끓이는 유근피 제조 제1단계와, 물의 80~90%를 제거하고 1~1.2시간 유지하는 유근피 제조 제2단계와, 체에 걸러 고형물을 제거하는 유근피 제3단계를 포함하여 이루어진다. 이와 같은 과정을 통해 무색의 점액 상태의 유근피 추출물을 통해 건강에 유익하면서 수분 차단 특성을 양호한 베이스재를 형성하게 된다.The preparation of the Yugeun blood extract includes the first step of preparing Yugeun skin by putting 1 to 2 parts by weight of Yugeun blood into 100 parts by weight of water and boiling for 1 to 1.5 hours; , It is made including the third step of the yugeun skin to remove the solids through a sieve. Through this process, a base material having good moisture barrier properties while being beneficial to health is formed through the extract of Yugeun blood in a colorless mucus state.

또한, 본 발명에서는 상기 추가재 위에 코팅재를 추가하는 코팅재 추가 단계를 더 포함하여 이루어지며, 상기 코팅재의 제조는 한천을 물에 넣고 100℃로 20분간 가열 후 자몽즙을 추가하여 다시 10분간 가열하여 제조하게 된다.In addition, in the present invention, a coating material addition step of adding a coating material on the additional material is further included, and the preparation of the coating material is made by putting agar in water and heating at 100° C. for 20 minutes, then adding grapefruit juice and heating again for 10 minutes. Will be manufactured.

이를 통해, 과일이나 야채 등의 이탈, 탈수, 부패, 변질, 변색을 방지하며, 상기한 방법을 통해 얇은 코팅층을 구성할 수 있으며, 식감의 증대를 도모할 수 있다.Through this, it is possible to prevent separation, dehydration, spoilage, deterioration, and discoloration of fruits or vegetables, and a thin coating layer may be formed through the above-described method, and texture may be increased.

이하, 본 발명에 따른 크루아상의 제조방법을 통해 제조된 크루아상의 관능검사를 실시한 결과에 대해 설명한다. 훈련을 통해 선발된 관능요원 20명을 대상으로 5점 평점법(5점:매우 좋음, 4점:좋음, 3점:보통, 2점:나쁨, 1점:매우 나쁨)을 통해 맛, 식감, 색감, 외관을 평가항목으로 하여 시험을 하였으며, 본 발명에 따라 정확히 제조된 타르트(타르트1: 베이스재[자몽즙 사용 제외]만 사용, 타르트2: 베이스재[자몽즙 사용 제외]와 코팅재[자몽즙 사용 제외] 사용, 타르트3: 베이스재[자몽즙 사용]와 코팅재[자몽즙 사용] 사용)과 베이스재와 코팅재 모두 미사용인 타르트4를 비교하였다[베이킹 후 2일 경과 후 비교]. Hereinafter, the results of the sensory test of the croissant prepared through the method for producing the croissant according to the present invention will be described. Taste, texture, and taste through a 5-point rating method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) for 20 sensory personnel selected through training. The test was conducted using color and appearance as evaluation items, and the tart prepared exactly according to the present invention (tart 1: using only the base material [excluding the use of grapefruit juice), tart 2: base material [excluding the use of grapefruit juice] and the coating material [grapefruit Excluding juice] used, tart 3: base material [grapefruit juice used] and coating material [grapefruit juice used] used) and both the base material and the coating material unused tart 4 were compared [compared after 2 days after baking].

타르트1Tart 1 타르트2Tart 2 타르트3Tart 3 타르트4Tart 4 맛flavor 3.73.7 4.24.2 4.554.55 2.852.85 식감Texture 3.53.5 4.254.25 4.654.65 2.752.75 색감Color 3.43.4 3.93.9 4.74.7 3.83.8 외관Exterior 3.43.4 4.054.05 4.74.7 3.63.6

본 발명에 따른 타르트의 제조방법을 통해 제조된 타르트의 관능검사를 실시한 결과, 본 발명에 의한 타르트가 여러 면에서 우수한 평점을 받았다. As a result of performing a sensory test of the tart prepared through the method for producing a tart according to the present invention, the tart according to the present invention received excellent ratings in several respects.

상기한 바와 같은 구성을 통해, 본 발명인 타르트의 제조방법은 맛과 식감이 우수하며 보관 중 삼투압에 의해 재료의 혼합 및 변질이 발생되지 않도록 하는 등의 이점을 가진다.Through the configuration as described above, the method of manufacturing a tart according to the present invention has advantages such as excellent taste and texture, and prevents mixing and deterioration of materials due to osmotic pressure during storage.

Claims (1)

중력분 100 중량부에 대하여 설탕 50~ 80 중량부, 버터 40~60 중량부, 마가린 20~35 중량부, 달걀 5~15 중량부, 물 40~60 중량부를 혼합하여 반죽하는 반죽 단계,
상기 반죽 단계에서 제조된 반죽을 0℃에서 30분간 두는 휴지 단계,
상기 휴지 단계 후 반죽을 밀어서 소분하는 소분 단계,
소분된 반죽을 180℃로 예열한 오븐에서 15~30분간 구워 타르트 시트를 완성하는 타르트 시트 완성 단계,
완성된 타르트 시트 위에 수분 차단을 위한 베이스재를 도포하는 베이스재 도포 단계,
상기 베이스재의 상부에 과일이나 야채를 포함하는 추가재를 올리는 추가재 부가 단계를 포함하여 이루어지는 것을 특징으로 하는
타르트의 제조방법
A kneading step of mixing and kneading 50 to 80 parts by weight of sugar, 40 to 60 parts by weight of butter, 20 to 35 parts by weight of margarine, 5 to 15 parts by weight of eggs, and 40 to 60 parts by weight of water based on 100 parts by weight of the gravitational flour,
Resting step of placing the dough prepared in the kneading step at 0° C. for 30 minutes,
A subdividing step of pushing the dough into subdivision after the resting step,
Tart sheet completion step, in which the subdivided dough is baked in an oven preheated to 180°C for 15 to 30 minutes to complete the tart sheet,
Base material application step of applying a base material to block moisture on the finished tart sheet,
Characterized in that it comprises the step of adding an additional material to put an additional material including fruits or vegetables on the top of the base material.
How to make a tart
KR1020200011251A 2019-11-08 2020-01-30 Manufacturing method of a tart KR20210056198A (en)

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KR102025887B1 (en) 2017-09-13 2019-09-26 농업회사법인 베리베리코리아 주식회사 Blueberry tart and the preparing process thereof

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KR102025887B1 (en) 2017-09-13 2019-09-26 농업회사법인 베리베리코리아 주식회사 Blueberry tart and the preparing process thereof

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