KR20220121140A - Inner material for sandwich, preparing method the same and sandwich including inner material - Google Patents

Abstract

Disclosed are a sandwich with a soft and moist texture and a sweet taste, fillings included in the sandwich, and a method for preparing the same. The sandwich includes fillings which are covered with bread on one side and the other side. The fillings include cream meringue containing cream cheese sauce and mixed meringue and an egg yolk configured to cover an outer surface of the cream meringue, and also a thickness ratio of the fillings to a thickness of the bread is 1:0.8 to 1:1. In addition, a method for preparing the fillings according to the present invention comprises the steps of: preparing cream cheese sauce; preparing cream meringue; and wrapping an outer surface of the cream meringue with egg yolk. Moreover, a method for preparing the cream meringue comprises a process of preparing mixed meringue by mixing the cream cheese sauce and the meringue. Accordingly, flavor can be added to the sandwich through the fillings.

Description

Inner material for sandwich, preparing method the same and sandwich including inner material

The present invention relates to a sandwich material, a method for manufacturing the same, and a sandwich including the filling material.

In general, many people in modern times use bread or sandwiches that can be easily and quickly eaten as a meal substitute due to the influence of a busy life pattern.

Among them, sandwiches are not only eaten with bread, but are eaten together with ingredients such as vegetables and meat, so they are perfect for a meal in terms of taste and nutrition. are selling

These sandwiches are sold on the market through many companies, but companies are researching and developing more kinds of ingredients to satisfy the diverse tastes of customers and sell a variety of distinctive sandwiches.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a sandwich containing a soft and moist texture and sweet taste, a method for manufacturing the same, and a sandwich including the filling material.

Ingredients according to an embodiment of the present invention for solving the above problems include: a cream meringue prepared by stirring a cream cheese sauce and a mixed meringue; and an egg yolk configured to wrap an outer surface of the cream meringue; Including, the mixing ratio of the cream cheese sauce and the mixed meringue is 1: 2 to 1: 2.5.

The mixed meringue may include egg white and potato starch, and the mixing ratio of the egg white and the potato starch may be 10: 1 to 10: 1.25.

The cream cheese sauce may include cooking cream and cream cheese, and the mixing ratio of the cooking cream and the cream cheese may be 1: 4 to 1: 5.

In addition, the manufacturing method of the ingredients according to an embodiment of the present invention, comprising the steps of preparing a cream cheese sauce; preparing a cream meringue; and wrapping the outer surface of the cream meringue with egg yolk. The preparing of the cream meringue includes preparing a mixed meringue by mixing the cream cheese sauce and the meringue.

The preparing of the cream meringue may include stirring the egg white at a first speed, and stirring the egg white and potato starch stirred at the first speed at a second speed different from the first speed. have.

The first speed may be set faster than the second speed.

In the process of preparing the mixed meringue by mixing the cream cheese sauce and the meringue, 1/3 of the cream cheese sauce and the mixed meringue are added and stirred.

The cream meringue may be characterized in that the egg yolk is placed on the upper surface of the egg yolk in a state where the egg yolk is 70% to 80% cooked.

In addition, the sandwich according to an embodiment of the present invention is characterized in that it comprises a filling material manufactured by any one of claims 1 to 8.

According to the present invention, since the ingredients are prepared so that the soft texture of egg yolk and the sweet and moist texture of cream meringue are in harmony, flavor can be added to the sandwich.

1 is a view showing the filling material.
2 is a view showing a sandwich including the filling material.
3 is a view showing a method of manufacturing an ingredient material according to an embodiment of the present invention.
4 is a flowchart illustrating the steps of preparing a cream cheese sauce.
5 to 7 are views showing the steps of preparing the cream cheese sauce.
8 is a flowchart illustrating the steps of preparing a mixed meringue.
9 to 12 are views illustrating a process of manufacturing a mixed meringue.
13 is a flowchart illustrating the steps of preparing a cream meringue.
14 to 16 are views illustrating a process for preparing a cream meringue.
17 is a view showing the prepared cream meringue.
18 is a diagram illustrating a process of wrapping the outer surface of a cream meringue with an egg yolk.

The embodiments described herein may be variously modified. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, the specific embodiments disclosed in the accompanying drawings are only provided to facilitate understanding of the various embodiments. Therefore, the technical spirit is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and scope of the invention.

Terms including an ordinal number, such as first, second, etc., may be used to describe various elements, but these elements are not limited by the above-described terms. The above terminology is used only for the purpose of distinguishing one component from another component.

In the present specification, terms such as "comprises" or "have" are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist, but one or more other features It is to be understood that this does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof.

In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be abbreviated or omitted.

Figure 1 is a view showing the filling material, Figure 2 is a view showing a sandwich including the filling material.

1 and 2 , a sandwich according to an embodiment of the present invention may include bread and ingredients.

One side and the other side of the filling material are covered by the bread, and the thickness of the filling material to the thickness of the bread preferably has a ratio of 1:0.8 to 1:1.

If the ratio of the thickness of the filling material to the thickness of the bread is less than 1: 0.8, the thickness of the filling material becomes thinner and thus a sufficient texture cannot be obtained. Since the ingredients have a size that cannot harmonize the aesthetics or taste with other ingredients, if more than a 1:1 ratio of ingredients is added between the breads, a problem in the commercial value of the sandwich may occur.

For example, as shown in FIG. 1 , the ingredients may be included in a ham and cheese sandwich, may be included in a vegetable garden sandwich, may be included in a maple bacon sandwich, and may be included in a potato sandwich. In this embodiment, the ingredients are described as being included in the sandwiches, but the present invention is not limited thereto, and may be included in various foods such as hamburgers.

Hereinafter, a method of manufacturing the sandwich material will be described in detail.

3 is a view showing a method of manufacturing an ingredient material according to an embodiment of the present invention.

Referring to FIG. 3 , in the method of manufacturing an ingredient material according to an embodiment of the present invention, a step of preparing a cream cheese sauce (S100), a step of preparing a mixed meringue (S200), a cream cheese sauce and a mixed meringue are stirred It includes a step of preparing a cream meringue (S300) and a step of preparing an ingredient material by wrapping the outer surface of the cream meringue with an egg yolk (S400).

Since the ingredients prepared by this method add the soft texture of egg yolks and the sweet and moist texture of cream meringues, flavor can be added to the sandwich including the ingredients.

Hereinafter, each step for producing the filling material will be described in detail.

(Step of preparing cream cheese sauce)

4 is a flowchart illustrating a step of preparing a cream cheese sauce, and FIGS. 5 to 7 are views illustrating a process of preparing a cream cheese sauce.

4 to 7, in the step of preparing the cream cheese sauce (S100), the process of weighing the cream cheese sauce raw materials and putting them in a heat-resistant container (S110), putting the cream cheese sauce raw materials contained in the heat-resistant container in a microwave oven It may include the process of heating (S120) and the process of mixing the heated cream cheese sauce raw materials with a hand blender (S130).

The raw materials used to prepare the cream cheese sauce are 20 to 28 parts by weight of cooking cream, 1.2 to 2 parts by weight of the first salt, 2 to 2.8 parts by weight of the second salt, 48 to 48 parts by weight of white sugar relative to 100 parts by weight of cream cheese. 60 parts by weight and 2.4 to 3.2 parts by weight of seasoning.

Cream cheese is a soft, unripe cheese made from cream or milk with cream. It has a soft and smooth taste because it has not been aged.

Processed salt containing 98.89% re-salt, 1.0% calcium silicate, 0.1% glucose and 0.01% potassium iodide may be used as the first salt, and re-salt of 100% sea salt may be used as the second salt, but is not limited thereto.

It is preferable that the mixing ratio of the cooking cream and cream cheese among the raw materials of the cream cheese sauce is set to 1: 4 to 1: 5. If the mixing ratio of cooking cream and cream cheese is less than 1: 4, the cream cheese sauce becomes stiff and the mixing time with the egg white to be described below may be delayed, and the mixing ratio of cooking cream and cream cheese is 1: 5 When the concentration of the prepared cream cheese sauce is diluted and mixed with the mixed meringue to be described below, there may be a problem that the mixed meringue may easily collapse.

(Step to prepare mixed meringue)

8 is a flowchart illustrating the steps of preparing the mixed meringue, and FIGS. 9 to 12 are diagrams illustrating the process of manufacturing the mixed meringue.

Referring to FIG. 8 , the step of preparing the mixed meringue ( S200 ) includes placing a cream cheese sauce in a first mixing bowl and placing an egg white in a second mixing bowl ( S210 ), and kneading the egg white through a kneader. Preparing a meringue by stirring at a first speed (S220), adding potato starch to a second mixing bowl and stirring at a second speed through a kneader (S230), stirring the stirred meringue and potato starch at a first speed to prepare a mixed meringue (S240).

Referring to FIG. 9 , in the step of putting cream cheese sauce in a first mixing bowl and placing egg whites in a second mixing bowl (S210), the cream cheese sauce is weighed and put in the first mixing bowl, and the egg white is measured. It may include the process of putting it in the second mixing bowl.

A mixing bowl used in this process is a bowl used to mix food, and has a shape that gradually increases in width in a vertical direction from the ground.

The raw material used to prepare the cream meringue may include 200 to 250 parts by weight of egg white and 20 to 25 parts by weight of potato starch based on 100 parts by weight of the cream cheese sauce.

Referring to FIG. 10 , in the step of preparing the meringue by stirring egg whites at a first speed through a kneader ( S220 ), the whipper is coupled to the kneader and the second mixing bowl is positioned so that the whipper is positioned inside the second mixing bowl. It may include the process of fixing the kneader.

The meringue prepared through the above steps is a mixture made by adding sugar to egg whites and stirring until it becomes hard. It is used as a swelling agent in soufflé or sponge cake, or to give a light texture to mousse or Bavarian cream. used for the purpose As for the meringue used in this embodiment, only egg whites are stirred and used.

The first speed provided by the kneader is preferably set to be faster than the second speed. This is because, when the first speed is equal to or slower than the second speed, sufficient bubbles are not generated when the egg white is stirred, so that the meringue cannot be formed.

Referring to FIG. 11 , the step ( S230 ) of adding potato starch to the second mixing bowl and stirring at a second speed through the kneader may include the process of measuring and putting potato starch in the second mixing bowl fixed to the kneader.

The mixing ratio of the meringue and potato starch used in this step is preferably set to 10: 1 to 10: 1.25. If the mixing ratio of the meringue and potato starch is less than 10: 1, the size of the meringue may be reduced because the foam of the meringue prepared by the potato starch cannot be prevented from being turned off. Conversely, when the mixing ratio of the meringue and potato starch is greater than 10:1.25, the prepared meringue becomes too hard, and the moist texture of the meringue may disappear, and thus there is a risk of lowering the marketability.

Referring to FIG. 12 , in the step of preparing a mixed meringue by stirring the stirred meringue and potato starch at a first speed (S240), the whipper is lifted to check whether the meringue and potato starch are stirred and mixed evenly. This may include checking that the meringue retains its pointed shape.

(Step to prepare cream meringue)

13 is a flowchart illustrating the steps of preparing a cream meringue, FIGS. 14 to 16 are views illustrating a process of preparing a cream meringue, and FIG. 17 is a view showing the prepared cream meringue.

Referring to FIG. 13 , the step of preparing the cream meringue ( S300 ) includes the step of mixing the cream cheese sauce and the mixed meringue by stirring ( S310 ), the step of putting the mixed cream meringue into an oven and baking it ( S320 ), and through the oven. It may include cooling the baked cream meringue through a refrigerator (S330).

Referring to FIG. 14 , the step of mixing the cream cheese sauce and the mixed meringue by stirring ( S310 ) includes the process of putting the mixed meringue contained in the second mixing bowl into the first mixing bowl and mixing using a cooking tool such as a rubber spatula. can do.

In this step, the mixing ratio of the cream cheese sauce and the mixed meringue is preferably set to 1: 2 to 1: 2.5. If the mixing ratio of the mixed meringue and cream cheese sauce is less than 1: 2, even if the cream cheese sauce and the mixed meringue are mixed, the amount of cream cheese sauce is smaller than that of the mixed meringue, so the sweet taste of the cream cheese sauce is weakened. There is a possibility that the product quality may be deteriorated. Conversely, if the mixing ratio of the cream cheese sauce and the mixed meringue is greater than 1: 2.5, the cream cheese sauce may break the bubbles of the mixed meringue and the meringue may collapse.

When adding the mixed meringue to the first mixing bowl to mix the cream cheese sauce and the mixed meringue, it is preferable to add 1/3 of the mixed meringue first and stir. This is because if all of the mixed meringue is put into the first mixing bowl at once when mixing the cream cheese sauce and the mixed meringue, the cream cheese sauce and the mixed meringue have different concentrations, so they are not mixed well, and the bubbles of the mixed meringue may go out.

Referring to FIG. 15 , in the step of baking the cream meringue by putting it in the oven ( S320 ), place parchment paper on a rectangular pan, put the prepared cream meringue on the parchment paper, and then use a cooking tool such as a rubber spatula to prepare the surface of the cream meringue. After trimming it so that it becomes flat, it may include a process of putting the top of the pan in a wrap and putting it into the oven.

The process of covering the upper part of the pan with the wrap may include a process of making a hole in the upper part of the wrap using scissors or a knife. If you do not make a hole in the upper part of the wrap, the wrap may inflate excessively while the pan is put into the oven and baked, or the wrap that bursts because it cannot withstand the internal pressure will stick to the cream meringue and change the taste of the cream meringue. or its shape may be damaged.

Referring to FIG. 16 , cooling the cream meringue baked through the refrigerator ( S330 ) may include removing the wrap covering the top of the pan and then covering the top of the pan with the wrap again. If the wrap is put into the refrigerator in a peeled state, the cold air from the refrigerator may dry out the outer surface of the cream meringue in the pan, thereby reducing the texture.

In addition, when the cream meringue baked in the oven is cooled in the refrigerator, it is preferable to set the time input to the refrigerator to about 28 to 30 minutes.

If you put the cream meringue in the refrigerator and set the cooling time to less than 28 minutes, the meringue that is not cooled sufficiently may break. Conversely, if the time to cool the cream meringue by putting it in the refrigerator is set to 30 minutes or more, the cream meringue becomes hard and the texture deteriorates, so there is a risk of lowering the marketability.

When the process of FIGS. 14 to 16 is completed, the cream meringue may be completed as shown in FIG. 17 . Cream meringue can add the sweet taste of cream cheese sauce and the fluffy texture of mixed meringue to sandwiches.

(Step to prepare the ingredients by wrapping the outside of the cream meringue with egg yolk)

18 is a diagram illustrating a process of wrapping the outer surface of a cream meringue with an egg yolk.

Referring to FIG. 18 , the step of preparing the ingredients by wrapping the outer surface of the cream meringue with egg yolk (S400), cooking the egg yolk through the griddle, placing the cream meringue cooled through the refrigerator on the top of the egg yolk, rolling the cream meringue so as to cover the outer surface of the cream meringue.

The filling material may be completed through the above process, and the completed filling material may have a width of 6.9 cm to 7.0 cm, and a vertical width of 2.4 cm to 2.5 cm.

A griddle used in the above process is a cooking appliance used to bake or support food, and has a thick thickness, no border, and a flat shape.

In addition, a spatula is a flat spatula-shaped device, and is mainly used to mix dough or to take out cosmetics little by little.

In the process of cooking the egg yolk in the griddle, it is preferable to cook the egg yolk by 70% to 80%. If the egg yolk is less than 70% cooked, the egg yolk is not sufficiently cooked and the egg yolk may come into contact with the cream meringue in a viscous state, and the egg yolk may be pressed by the cream meringue and the thickness of the egg yolk may become thinner. This is because if the yolk is cooked to 80% or more, the moist texture that can be transmitted through the egg yolk may disappear as the egg yolk is hardened by the heat transferred through the griddle.

Hereinafter, through Examples and Comparative Examples, it will be described in detail with respect to the manufacturing method of the ingredient material of the present invention. These examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention by these examples.

(Example)

Example 1

(1) Preparation of cream cheese sauce

(a) Put 250g of cream cheese, 50g of cooking cream, 3g of first salt, 5g of second salt, 120g of white sugar and 6g of seasoning in a heat-resistant container, cover the top of the heat-resistant container with a lid to seal the inside of the heat-resistant container, and then microwave It was melted by heating for 2 to 4 minutes.

(b) Remove the lid from the heat-resistant container containing the cream cheese sauce ingredients that have been heated in a microwave for 2 to 4 minutes and then melted, and then use a hand blender to mix and mix the cream cheese sauce ingredients for 2 to 4 minutes. Cream cheese sauce was prepared by mixing. In the above process, 250 g of cream cheese was used and 50 g of cooking cream was used so that the mixing ratio of cooking cream and cream cheese was set to 1: 5.

(2) Preparation of cream meringue

(a) After preparing the first mixing bowl and the second mixing bowl, 500 g of the prepared cream cheese sauce is weighed into the first mixing bowl, and 800 g of non-sterilized egg white liquid is placed in the second mixing bowl. After setting the first speed and stirring for 2 to 5 minutes, 800 g of non-sterilized egg white solution contained in the second mixing bowl was prepared as a meringue in the form of foam.

(b) When the meringue was prepared, 80 g of potato starch was weighed into a second mixing bowl, and the kneader was set to the second speed and stirred for 1 minute to mix the meringue and potato starch. In Example 1, the mixing ratio of egg white and potato starch was set to 10: 1.

(c) If the meringue and potato starch were mixed, the meringue was mixed with the potato starch in the second mixing bowl by setting the kneader to the second speed and stirring for about 1 minute to prepare a mixed meringue.

(d) Cream meringue was prepared by putting the mixed meringue in the first mixing bowl containing the cream cheese sauce and mixing using a spatula. In the above process, the mixing ratio of cream cheese sauce and mixed meringue was set to 1:2.

(e) After covering a rectangular pan with parchment paper, put the prepared cream meringue in the pan, flatten the surface of the cream meringue using a spatula, cover the top of the pan with a wrap so that the inside of the pan is sealed, and then use scissors After making a hole in a part of the wrap, place the pan inside the oven and bake the cream meringue at approximately 100°C for 12 minutes.

(f) After 12 minutes, take the pan containing the cream meringue from the oven, remove the wrap covering the top of the pan, cover the top of the pan with new wrap, put it in the refrigerator to cool the cream meringue baked for about 30 minutes , After 30 minutes, take the cream meringue out of the pan and turn over the cream meringue to remove the parchment paper adhering to the cream meringue.

(3) Wrap the outside of the cream meringue with egg yolk

(a) Cut the cream meringue prepared through the above processes to a width of 6.5 cm and a length of 7 cm.

(b) After cutting the cream meringue, prepare the griddle, heat the griddle to 150 degrees, and pour 10g of egg yolk on the griddle. Spread the egg yolks poured on the griddle thinly using a spatula.

(c) When the egg yellows spread thinly using a spudger are about 80% cooked, put the cream meringue on top of the egg yolks.

(d) When the cream meringue is placed on top of the egg yolk, the cream meringue is rolled using a spatula, and the egg yolk is wrapped around the cream meringue to complete the ingredients.

(Comparative example)

Comparative Example 1

It was prepared in the same manner as in Example 1, except that the mixing ratio of the cream cheese sauce and the mixed meringue in Example 1 was set to 1:2.5.

Comparative Example 2

It was prepared in the same manner as in Example 1, except that the mixing ratio of the cream cheese sauce and the mixed meringue in Example 1 was set to 1:1.

Comparative Example 3

It was prepared in the same manner as in Example 1, except that in Example 1, the mixing ratio of the cream cheese sauce and the mixed meringue was set to 1:3.

(Experimental example)

Experimental Example 1: Sensory Evaluation 1

As shown in Examples 1 to 3, sensory evaluation 1 was performed to compare the taste and texture of ingredients according to the mixing ratio of cream cheese sauce and mixed meringue.

The sensory evaluation was evaluated by a 10-point scale method by a panel of 20 experts, and the results are shown in Table 1 below.

(If sensory is bad, it is close to 1 point, and if it is excellent, it is close to 10).

Classification (mixing ratio) taste texture sensory evaluation Example 1 (1:2) 9 9 9 Comparative Example 1 (1:2.5) 9 8 8.5 Comparative Example 2 (1:1) 7 7 7 Comparative Example 3 (1:3) 4 4 4

As shown in the results of Table 1, it can be seen that Example 1 received the highest evaluation score in taste and texture, and Comparative Example 1 with a mixing ratio of 1:2.5 scored 1 point lower in texture than Example 1. It can be seen that received Through this, when the mixing ratio of the cream cheese sauce and the mixed meringue is 1: 2 to 1: 2.5, it can be seen that the taste and texture of the ingredients are good.

Comparative Example 3, in which the ratio of the mixed meringue was more than 2.5 times the ratio of the cream cheese sauce, received a score that did not exceed half of the evaluation score in the taste part and the texture part, which means that the ratio of the mixed meringue was twice the ratio of the cream cheese sauce. If it exceeds, it may mean that the amount of cream cheese sauce is not enough compared to the amount of mixed meringue, so the taste of cream cheese sauce is less felt.

Through sensory evaluation 1, it can be seen that if the ratio of the mixed meringue is more than twice that of the cream cheese sauce or the ratio of the cream cheese sauce and the mixed meringue is the same, it may receive a poor evaluation in terms of taste and texture. .

(Example)

Example 2

Ingredients were prepared in the same manner as in Example 1, except that the mixing ratio of cooking cream and cream cheese was set to 1: 4.

(Comparative example)

Comparative Example 4

Example 2 was prepared in the same manner as in Example 1, except that the mixing ratio of the cooking cream and cream cheese was set to 1:5.

Comparative Example 5

Example 2 was prepared in the same manner as in Example 1, except that the mixing ratio of the cooking cream and cream cheese was set to 1: 2.

Comparative Example 6

Example 2 was prepared in the same manner as in Example 1, except that the mixing ratio of the cooking cream and cream cheese was set to 1: 7.

(Experimental example)

Experimental Example 2: Sensory Evaluation 2

As shown in Example 2 and Comparative Examples 4 to 6, sensory evaluation 2 was performed to compare the taste and texture of ingredients according to the mixing ratio of cooking cream and cream cheese.

The sensory evaluation was evaluated by a 10-point scale method by a panel of 20 experts, and the results are shown in Table 2 below.

(If sensory is bad, it is close to 1 point, and if it is excellent, it is close to 10).

Classification (mixture ratio) taste texture sensory evaluation Example 2 (1:4) 9 9 9 Comparative Example 4 (1:5) 9 8 8.5 Comparative Example 5 (1:2) 6 5 5.5 Comparative Example 6 (1:7) 4 4 4

As shown in the results of Table 2, it can be seen that Example 2, in which the mixing ratio of cooking cream and cream cheese is 1:4, received the highest evaluation score in taste and texture, and Comparative Example 4 with a high ratio of cream cheese by 1 It can be seen that the food received a score of 1 point lower in texture. Through this, it can be seen that if the ratio of cream cheese is out of 4 to 5, a good evaluation score is not obtained.

Through sensory evaluation 2, it can be seen that cooking cream and cream cheese must have an appropriate mixing ratio to receive high evaluation in taste and texture.

(Example)

Example 3

A filling material was prepared in the same manner as in Example 1.

(Comparative example)

Comparative Example 7

Example 3 was prepared in the same manner as in Example 1, except that the mixing ratio of egg white and potato starch was set to 10:4.

Comparative Example 8

Example 3 was prepared in the same manner as in Example 1, except that the mixing ratio of egg white and potato starch was set to 10:0.5.

Comparative Example 9

Example 3 was prepared in the same manner as in Example 1, except that the mixing ratio of egg white and potato starch was set to 7: 0.5.

(Experimental example)

Experimental Example 3: Sensory Evaluation 3

As shown in Example 3 and Comparative Examples 7 to 12, sensory evaluation 3 was performed to compare the appearance and texture of the ingredients according to the mixing ratio of egg white and potato starch.

The sensory evaluation was evaluated by a 10-point scale method by a panel of 20 experts, and the results are shown in Table 3 below.

(If sensory is bad, it is close to 1 point, and if it is excellent, it is close to 10).

Classification (mixing ratio) Exterior texture sensory evaluation Example 3 (10:1) 9 9 9 Comparative Example 7 (10:1.25) 9 8 8.5 Comparative Example 8 (10:4) 8 5 7 Comparative Example 9 (10:0.5) 4 7 5.5

As shown in Table 3, it can be seen that Example 3, in which the mixing ratio of egg white and potato starch was 10: 1, received the highest evaluation score in terms of appearance and texture, and Comparative Example 7, in which the ratio of potato starch was 1.25, was performed. It can be seen that Example 3 received an evaluation score that was 1 point lower in texture than in Example 3. Through this, it can be seen that when the ratio of potato starch is out of 1 to 1.25, a good evaluation score is not obtained.

In Comparative Example 8, wherein the ratio of potato starch was higher than 1 to 1.25, there was no significant difference in the appearance part, but it was found that a large difference occurred in the texture part, and Comparative Example 9 in which the ratio of potato starch was lower than 1 to 1.25 was found to be different from Example 3 or Comparative Example 7 in the appearance part.

This may mean that when the ratio of potato starch to the ratio of egg whites is relatively high based on Example 1 or Comparative Example 7, the texture of the filling material is deteriorated, and the ratio of potato starch to the ratio of egg whites is relatively low. This may mean that the appearance of the ground material may be affected and the commercial properties of the material may be lowered.

Although the embodiments of the present invention have been described in more detail with reference to the accompanying drawings, the present invention is not necessarily limited to these embodiments, and various modifications may be made within the scope without departing from the technical spirit of the present invention. . Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to illustrate, and the scope of the technical spirit of the present invention is not limited by these embodiments. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The protection scope of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

S100. Steps to prepare cream cheese sauce
S200. Steps to make cream meringue
S300. Wrap the outside of the cream meringue with egg yolk

Claims (9)

Cream meringue prepared by stirring cream cheese sauce and mixed meringue; and
an egg yolk configured to wrap an outer surface of the cream meringue; including,
The mixing ratio of the cream cheese sauce and the mixed meringue is 1: 2 to 1: 2.5. According to claim 1,
The cream cheese sauce,
Includes cooking cream and cream cheese,
The mixing ratio of the cooking cream and the cream cheese is 1: 4 to 1: 5. According to claim 1,
The mixed meringue,
Contains egg whites and potato starch;
The mixing ratio of the egg white and the potato starch is 10: 1 to 10: 1.25. preparing a cream cheese sauce;
preparing a mixed meringue;
preparing a cream meringue; and
wrapping the outer surface of the cream meringue with egg yolk; including,
The step of preparing the cream meringue,
A method for producing ingredients, comprising the step of stirring the cream cheese sauce and the mixed meringue 5. The method of claim 4,
The step of preparing the cream meringue,
Stir the egg whites at a first speed,
Method for producing a filling material comprising the step of stirring the egg white and potato starch stirred at the first speed at a second speed different from the first speed 6. The method of claim 5,
The first speed is set faster than the second speed, the manufacturing method of the filling material 5. The method of claim 4,
The process of stirring the cream cheese sauce and the mixed meringue,
Method for producing a filling material, characterized in that the cream cheese sauce and 1/3 of the mixed meringue are stirred 5. The method of claim 4,
The cream meringue,
Method for producing a filling material, characterized in that the egg yolk is placed on the upper surface of the egg yolk in a state where the egg yolk is 70% to 80% ripe A sandwich comprising the filling material manufactured by the manufacturing method according to any one of claims 1 to 8

Images