KR20220159191A - Manufacturing method of marshmallow chocolate pie - Google Patents

Abstract

The present invention relates to a preparation method of marshmallow chocolate pie and, more specifically, to a preparation method of marshmallow chocolate pie, which comprises: a dough substance mixing step of mixing medium flour, margarine, confectioner sugar, shortening, oligosaccharides, cream puff, purified water, whole milk powder, baking powder, cheese powder and refined salt; a marshmallow preparation step of mixing starch syrup, refined sugar, sugar mixture, gelatin, trehalose, glucose, purified water, pectin, modified starch, and vanilla flavoring; a filling step of preparing a dough for pie with the mixture prepared in the dough substance mixing step and then filling the dough with the marshmallow prepared in the marshmallow preparation step; a chocolate coating step of coating the dough filled with the filling in the filling step with a chocolate mixture; and a baking step of heating the pie coated with the chocolate in the chocolate coating step. The marshmallow chocolate pie prepared according to the present invention contains plenty of nutrients and has excellent taste, flavor, texture, and preservation.

Description

Manufacturing method of marshmallow chocolate pie {MANUFACTURING METHOD OF MARSHMALLOW CHOCOLATE PIE}

The present invention relates to a method for manufacturing a marshmallow chocolate pie, and more particularly, to a method for manufacturing a marshmallow chocolate pie that is rich in nutrients and exhibits excellent taste, aroma, texture and preservation.

Pie originated in England and is a type of confectionery that takes the form of a wide dish that is baked by placing ingredients on dough or putting ingredients inside the dough. The ingredients are fruits, vegetables, cheese, cream, chocolate, custard cream, nuts, eggs, raisins, Various ingredients can be selected, such as cinnamon, and are widely eaten for desserts, snacks, and meals.

Recently, as consumers' preference for food has diversified and improved due to the improvement in living standards, and the preference for processed foods with high taste preference has increased, studies have been conducted to manufacture pies with unique tastes and nutritional advantages. It is continuing.

Since various ingredients are selected as ingredients for the pie, various types of pies such as chocolate pie, strawberry pie using strawberry jam, and apple pie using apple jam are widely marketed. A walnut snack containing soybean flour and black sesame is disclosed, characterized in that a filling containing black sesame and walnut is filled inside, and an outer shell obtained from a dough containing trimil ethanol fermentation by-product (TEFB) surrounds the filling. .

In addition, 77 to 90% by weight of phytoncide extract of leaves whose concentration is adjusted by mixing red bean sediment with leaf extract and drinking water, 7 to 15% by weight of citron juice, and 3 to 8% by weight of butter solution are mixed with walnuts in the dough mixture A prior art is disclosed for a method of manufacturing walnut confectionery by mixing 550 to 700 g of premix eggs for confectionery, filling the dough for the outer shell of walnut confectionery, and then baking.

However, since conventional pies have a high sugar content and increase blood sugar levels too much, consumers with diabetes or high blood pressure have a problem in that they are reluctant to eat.

Korean Patent Publication No. 10-2006-0092171 (2006.08.22) Korean Patent Registration No. 10-1681965 (2016.11.28)

An object of the present invention is to provide a method for producing a marshmallow chocolate pie that is rich in nutrients and exhibits excellent taste, aroma, texture and preservation.

Another object of the present invention is to provide a method for manufacturing a marshmallow chocolate pie that can improve the rise in blood sugar of eaters by containing an additive for lowering blood sugar.

An object of the present invention is to mix flour, margarine, confectioner sugar, shortening, oligosaccharide, puff cream, purified water, whole milk powder, baking powder, cheese powder and refined salt, starch syrup, white sugar, sugar mixture, gelatin, trehalose, Marshmallow manufacturing step of mixing glucose, purified water, pectin, modified starch and vanilla flavoring, after preparing dough for pie with the mixture prepared through the dough raw material mixing step, the marshmallow produced through the marshmallow manufacturing step in the dough Marshmallow chocolate pie, characterized in that it consists of a filling step of filling, a chocolate coating step of applying a chocolate mixture to the dough filled with the filling through the filling step, and a baking step of heating the pie coated with chocolate through the chocolate applying step It is achieved by providing a manufacturing method of.

According to a preferred feature of the present invention, the step of mixing the dough ingredients includes 100 parts by weight of flour, 35 to 45 parts by weight of margarine, 25 to 35 parts by weight of confectioner sugar, 20 to 25 parts by weight of shortening, 10 to 15 parts by weight of oligosaccharide, cream puffs 0.5 to 1.5 parts by weight, 1.5 to 2.5 parts by weight of purified water, 1 to 2 parts by weight of whole milk powder, 0.5 to 1.5 parts by weight of baking powder, 0.5 to 1 parts by weight of cheese powder, and 0.1 to 1 parts by weight of refined salt.

According to a more preferred feature of the present invention, in the dough raw material mixing step, 3 to 5 parts by weight of an additive for lowering blood sugar is further contained relative to 100 parts by weight of the gravity flour, and the additive for lowering blood sugar is bitter gourd extract, blue current extract, snapdragon extract and It shall consist of one or more selected from the group consisting of extracts of banaba.

According to a more preferred feature of the present invention, in the marshmallow manufacturing step, 100 parts by weight of starch syrup, 90 to 100 parts by weight of white sugar, 20 to 30 parts by weight of sugar mixture, 8 to 12 parts by weight of gelatin, 25 to 35 parts by weight of trehalose, 8 parts by weight of glucose to 12 parts by weight, 65 to 75 parts by weight of purified water, 0.4 to 0.6 parts by weight of pectin, 1.5 to 2.5 parts by weight of modified starch, and 2 to 3 parts by weight of vanilla flavoring.

According to a more preferred feature of the present invention, the filling step is performed by filling 25 to 30 parts by weight of the marshmallows prepared through the marshmallow manufacturing step in 100 parts by weight of the dough.

According to a more preferred feature of the present invention, the chocolate application step is made by applying 30 to 35 parts by weight of the chocolate mixture to 100 parts by weight of the dough filled with the filling through the filling step.

According to a more preferred feature of the present invention, the chocolate mixture is white chocolate 100 parts by weight, palm shortening 7 to 8 parts by weight, Hallabong powder 0.5 to 0.7 parts by weight, Hallabong flavor 0.1 to 0.3 parts by weight, carotene 0.05 to 0.15 parts by weight , 4 to 6 parts by weight of cocoa butter and 0.5 to 1.5 parts by weight of sodium citrate.

According to a more preferred feature of the present invention, the baking step is to be made by heating the dough coated with the chocolate mixture through the chocolate coating step at a temperature of 128 to 132 ° C. for 18 to 22 minutes.

The method for producing a marshmallow chocolate pie according to the present invention exhibits an excellent effect of providing a marshmallow chocolate pie that is rich in nutrients and exhibits excellent taste, aroma, texture and preservation.

In addition, it shows an excellent effect of providing a marshmallow chocolate pie that can improve the rise in blood sugar of eaters by containing an additive for lowering blood sugar.

1 is a flow chart showing a method for manufacturing a marshmallow chocolate pie according to the present invention.
2 is a photograph showing a marshmallow chocolate pie prepared in Example 1 of the present invention.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is to be explained in detail so that a person having ordinary knowledge in the art to which the present invention belongs can easily practice the invention, This is not meant to limit the technical spirit and scope of the present invention.

The method for manufacturing a marshmallow chocolate pie according to the present invention is a dough ingredient mixing step (S101) of mixing gravity flour, margarine, confectioner sugar, shortening, oligosaccharide, puff cream, purified water, whole milk powder, baking powder, cheese powder and refined salt, starch syrup, A marshmallow manufacturing step (S101-1) of mixing white sugar, a sugar mixture, gelatin, trehalose, glucose, purified water, pectin, modified starch, and vanilla flavoring, and a mixture prepared through the dough raw material mixing step (S101) to make pie dough After manufacturing, a filling step (S103) of filling the dough with the marshmallows manufactured through the marshmallow manufacturing step (S101-1), and chocolate applying the chocolate mixture to the dough filled with the filling through the filling step (S103). It consists of an application step (S105) and a baking step (S107) of heating the pie coated with chocolate through the chocolate application step (S105).

The dough raw material mixing step (S101) is a step of mixing gravity flour, margarine, confectioner sugar, shortening, oligosaccharide, puff cream, purified water, whole milk powder, baking powder, cheese powder and refined salt, 100 parts by weight of gravity flour, 35 to 45 parts of margarine parts by weight, conditioner sugar 25 to 35 parts by weight, shortening 20 to 25 parts by weight, oligosaccharide 10 to 15 parts by weight, cream puff 0.5 to 1.5 parts by weight, purified water 1.5 to 2.5 parts by weight, whole milk powder 1 to 2 parts by weight, baking powder It is preferably made by mixing 0.5 to 1.5 parts by weight, 0.5 to 1 part by weight of cheese powder, and 0.1 to 1 part by weight of refined salt. More specifically, margarine, shortening and confectioner sugar are put into a mixing device equipped with a stirrer and After stirring for 2 minutes at a speed of 100 rpm, stirring for 2 minutes at a speed of 500 to 1000 rpm, adding oligosaccharide, puff cream, purified water, and purified salt, stirring for 2 minutes at a speed of 50 to 100 rpm, and then stirring at a speed of 500 to 1000 rpm for 2 minutes Stirring at a speed of 1000 rpm for 2 minutes, adding whole milk powder, cheese powder, baking powder and gravity flour, stirring for 2 minutes at a speed of 50 to 100 rpm, and then stirring for 2 minutes at a speed of 500 to 1000 rpm .

At this time, in the dough raw material mixing step (S101), 3 to 5 parts by weight of an additive for lowering blood sugar relative to 100 parts by weight of the gravity flour may be further contained, and the additive for lowering blood sugar is bitter gourd extract, blue current extract, snapdragon extract and next to Banaba It is preferably composed of one or more selected from the group consisting of extracts.

As described above, when the hypoglycemic additive consisting of at least one selected from the group consisting of bitter gourd extract, blue current extract, snapdragon extract and banaba sideum extract is contained, a marshmallow chocolate pie capable of improving the rise in blood sugar of eaters can be provided. .

At this time, the bitter gourd extract is prepared by adding 100 parts by weight of the powder of bitter gourd fruit and seeds to ethanol having a mass concentration of 95%, extracting three times for 5 to 7 days, and drying under reduced pressure at room temperature.

Bitter gourd is a vine of the gourd family, and its official scientific name is Momordica Charantia. Yeoju contains 120 milligrams of vitamin C per 100 grams, but it contains more than 80 milligrams of strawberries, 90 milligrams of lemons, and 40 milligrams of cabbage. Vitamin C contained in bitter gourd is hardly destroyed even when the fruit is heated.

Bitter gourd also contains beta-carotene, which is converted into vitamin A in the body, and minerals such as potassium and iron. However, among the ingredients of bitter gourd, a particularly important component is vegetable insulin (P -Insulin) and Charantin, a fat-soluble component that activates the function of the pancreas that secretes insulin. In the case of plant insulin, which has an action similar to insulin in the body, it is a kind of peptide and is contained in many fruits and seeds. In addition, bitter gourd has a great effect on improving insulin resistance. Insulin resistance refers to a state in which insulin is sufficiently secreted but its action is weak, so that sugar in the blood does not enter the cells well.

In addition, Bitter gourd contains a lot of antioxidants such as beta-carotene, so it can be expected to have a preventive effect on retinopathy or nephropathy (vascular diseases such as myocardial infarction and stroke), which are complications of diabetes.

In addition, the blue current ( Pterocarya paliurus ) extract is prepared by adding 100 parts by weight of blue current dried leaves to 1000 to 2000 parts by weight of purified water and heating at a temperature of 90 to 100 ° C. for 30 to 120 minutes.

Cheongjeonjeon is a deciduous tree that could be seen in limited mountainous areas in the Yangtze River basin in China. It has been used for various symptoms such as , abdominal pain, diarrhea, hemostasis, and itching, but recently it has been found that blue current exhibits a hypoglycemic function.

In addition, the snapdragon ( Antirrhinum majus L ) extract is added to 1500 to 2500 parts by weight of 70% ethanol with a mass concentration of 100 parts by weight of snapdragon flower, and grinded with a grinder (T25 Digital Ultra-Turrax Immersion Blender, 13326309, IKA, Staufen, Germany) After grinding, after extraction at room temperature for 24 hours, the extract is filtered with a vacuum filtration device, and then the extraction solvent is removed and concentrated using a rotary vacuum concentrator (N-4000S, Eyela, Koishikawa, Japan).

Snapdragon is a perennial plant belonging to the Scrophulariaceae family and is native to Africa and southern Europe. In addition, snapdragon flowers are registered as food ingredients managed by the Ministry of Food and Drug Safety and are edible, and are known to have anti-inflammatory, antioxidant, anti-inflammatory, and analgesic effects in the private sector, and are known to reduce blood glucose concentration. It is effective and shows the effect of improving glucose tolerance or insulin resistance.

In addition, the extract next to Banaba ( Lagerstroemmia speciosa Pers ) is prepared by adding 100 parts by weight of the selected banaba leaves to an extraction tank and adding 800 to 1000 parts by weight of purified water, followed by hot water extraction at a temperature of 80 to 90 ° C. for 8 to 10 hours, the extract into a storage tank, filtered through a micro filter, and then transferred to a concentration tank to concentrate the filtrate under reduced pressure at 55° C. to 50Brix.

The side of banaba is the leaf of banaba, a perennial evergreen tree native to the tropics and subtropics. Its main ingredients include corosolic acid, zinc, iron, calcium, magnesium, etc. Among the active ingredients, corosolic acid is Although there is a difference in each case, it contains about 0.1 to 0.35% on average. In a recent study, the colossoric acid functions to rapidly absorb glucose into cells, that is, to activate the glucose transporter, in the same way as insulin, thereby lowering blood sugar. It has been found that it has a lowering action and an action of suppressing the re-rising of blood sugar level without affecting normoglycemia.

If the content of the hypoglycemic additive composed of the above ingredients is less than 3 parts by weight, the hypoglycemic effect of the pie prepared through the present invention is insignificant, and if the content of the hypoglycemic additive exceeds 5 parts by weight, the hypoglycemic effect is It is not preferable because it deteriorates the taste and palatability of the pie without greatly improving it.

The marshmallow manufacturing step (S101-1) is a step of preparing a marshmallow by mixing starch syrup, white sugar, sugar mixture, gelatin, trehalose, glucose, purified water, pectin, modified starch, and vanilla flavoring, starch syrup 100 parts by weight, white sugar 90 to 100 parts by weight, sugar mixture 20 to 30 parts by weight, gelatin 8 to 12 parts by weight, trehalose 25 to 35 parts by weight, glucose 8 to 12 parts by weight, purified water 65 to 75 parts by weight, pectin 0.4 to 0.6 parts by weight, modified starch 1.5 to 2.5 parts by weight and 2 to 3 parts by weight of vanilla flavoring.

More specifically, after mixing the gelatin solution, purified water, and modified starch, melt it in a water bath (60 ℃ ± 5 ℃) to prepare a gelatin solution, and mix white sugar, trehalose, glucose, pectin, and vanilla flavoring to prepare a mixture, in a cooker Starch syrup, sugar mixture (polyglycitol syrup 99.9% by weight and isomaltooligosaccharide 0.1% by weight), white sugar, and purified water were mixed, and the mixture was added at a temperature of 60 ° C and heated at a temperature of 95 to 105 ° C to 86 to 88 After concentrating to Brix and cooling the concentrated mixture to a temperature of 70 to 80° C., the gelatin solution is mixed to prepare a marshmallow having a Brix of 76 to 78.

The filling step (S103) is a step of preparing a dough for pie with the mixture prepared through the dough ingredient mixing step (S101), and then filling the dough with the marshmallows produced through the marshmallow manufacturing step (S101-1). 25 to 30 parts by weight of the marshmallow prepared in the marshmallow manufacturing step (S101-1) is filled in 100 parts by weight of the dough prepared in the dough raw material mixing step (S101). At this time, the dough is It is preferred to indicate a weight of 25 to 26 g per piece.

In the filling step (S103), if the content of marshmallows is less than 25 parts by weight, the taste and preference of the pie may deteriorate, and if the content of marshmallows exceeds 30 parts by weight, the sweetness of the pie increases excessively, resulting in a decrease in taste and preference. It can be.

The chocolate application step (S105) is a step of applying the chocolate mixture to the dough filled with the filling through the filling step (S103), the chocolate mixture 30 parts by weight of 100 parts by weight of the dough filled with the filling through the filling step (S103) It is made by applying to 35 parts by weight, and when the chocolate mixture is applied as described above, the taste and aroma of the pie are further improved.

At this time, the chocolate mixture includes 100 parts by weight of white chocolate, 7 to 8 parts by weight of palm shortening, 0.5 to 0.7 parts by weight of Hallabong powder, 0.1 to 0.3 parts by weight of Hallabong flavoring, 0.05 to 0.15 parts by weight of carotene, and 4 to 6 parts by weight of cocoa butter. And 0.5 to 1.5 parts by weight of sodium citrate. More specifically, after mixing white chocolate, palm shortening, Hallabong powder, Hallabong flavoring, carotene, cocoa butter and sodium citrate, and putting it into a melting tank, it is heated to a temperature of 55 to 65 ° C. It is preferably prepared by heating for 19 to 29 hours.

If the coating amount of the chocolate mixture prepared through the above process is less than 30 parts by weight, the above effect is insignificant, and if the coating amount of the chocolate mixture exceeds 35 parts by weight, the sweetness of the pie increases excessively and the degree of preference may decrease.

The baking step (S107) is a step of heating the pie coated with chocolate through the chocolate application step (S105), and the pie coated with chocolate through the chocolate application step is put into a baking oven and the temperature is 128 to 132 ° C. It consists of a process of heating for 18 to 22 minutes.

If the temperature of the baking oven is less than 128 ° C or the heating time is less than 18 minutes, the dough is unbaked, and if the temperature of the baking oven exceeds 132 ° C or the heating time exceeds 22 minutes, over-baking occurs As the pie progresses, the taste may deteriorate as the pie is carbonized.

After passing through the baking step (S107), the manufacture of the marshmallow chocolate pie according to the present invention is completed, and the manufactured pie is preferably cooled naturally at room temperature and then sealed and packaged and stored.

Hereinafter, the manufacturing method of the marshmallow chocolate pie according to the present invention and the physical properties of the marshmallow chocolate pie manufactured by the manufacturing method will be described with examples.

<Preparation Example 1> Dough manufacturing step for pie

41.5 parts by weight of margarine, 23.1 parts by weight of shortening, and 30.8 parts by weight of confectioner sugar were put into a mixer equipped with a stirrer, stirred at 80 rpm for 2 minutes, and further stirred at 800 rpm for 2 minutes, followed by 12.3 parts by weight of oligosaccharide. 0.95 parts by weight of puff cream, 2.12 parts by weight of purified water and 0.56 parts by weight of refined salt were added, stirred at 80 rpm for 2 minutes, then stirred at 800 rpm for 2 minutes, and additionally 1.54 parts by weight of whole milk powder and 0.77 parts by weight of cheese powder , 0.92 parts by weight of baking powder and 100 parts by weight of gravity flour were added, stirred at a speed of 80 rpm for 2 minutes, and then stirred at a speed of 800 rpm for 2 minutes to prepare a dough for pie.

<Production Example 2> Production of Marshmallow

After mixing 0.26 parts by weight of gelatin solution, 1 part by weight of purified water, and 0.06 part by weight of modified starch, melted in water bath (60 ° C) to prepare a gelatin solution, 1 part by weight of white sugar, 0.85 parts by weight of trehalose, 0.3 parts by weight of glucose, 0.015 parts by weight of pectin A mixture was prepared by mixing 0.001 part by weight of vanilla flavoring, 2.8 parts by weight of starch syrup, 0.7 parts by weight of sugar mixture (99.9% by weight of polyglycitol syrup and 0.1% by weight of isomaltooligosaccharide) in a cooker, 1.7 parts by weight of white sugar, 1 purified water After mixing parts by weight and concentrating to 87 Brix by heating from a temperature of 60 ° C to 95 to 105 ° C, and cooling the concentrated mixture to a temperature of 70 to 80 ° C, the gelatin solution is mixed to form a marshmallow showing 77 Brix. to manufacture

<Preparation Example 3> Preparation of chocolate mixture

100 parts by weight of white chocolate, 7.5 parts by weight of palm shortening, 0.614 parts by weight of Hallabong (mandarin orange) powder (Seomboyu partner), 0.23 part by weight of Hallabong (mandarin orange) flavoring (ES food raw material), 0.11 part by weight of carotene, 5 parts by weight of cocoa butter And 1 part by weight of sodium citrate was put into a melting tank and heated at a temperature of 60 ° C. for 24 hours to prepare a chocolate mixture.

<Example 1>

28 parts by weight of marshmallows prepared in Preparation Example 2 were filled in 100 parts by weight of the dough prepared in Preparation Example 1, and 32 parts by weight of the chocolate mixture prepared in Preparation Example 3 was added to 100 parts by weight of the marshmallow-filled dough. After applying the portion, putting it into a baking oven, baking by heating at a temperature of 130 ° C. for 20 minutes, and cooling to room temperature to prepare a marshmallow chocolate pie.

<Example 2>

Proceed in the same manner as in Example 1, but fill 25 parts by weight of the marshmallows prepared in Preparation Example 2, and apply 30 parts by weight of the chocolate mixture prepared in Preparation Example 3 to 100 parts by weight of the marshmallow-filled dough to make marshmallows. A chocolate pie was made.

<Example 3>

Proceed in the same manner as in Example 1, but fill 30 parts by weight of the marshmallows prepared in Preparation Example 2, and apply 35 parts by weight of the chocolate mixture prepared in Preparation Example 3 to 100 parts by weight of the dough filled with marshmallows. A chocolate pie was made.

<Comparative Example 1>

Proceed in the same manner as in Example 1, except that 10 parts by weight of the marshmallow prepared in Preparation Example 2 was filled, and 15 parts by weight of the chocolate mixture prepared in Preparation Example 3 was applied to 100 parts by weight of the marshmallow-filled dough to form a marshmallow. A chocolate pie was made.

<Comparative Example 2>

Proceed in the same manner as in Example 1, but fill 50 parts by weight of the marshmallows prepared in Preparation Example 2, and apply 55 parts by weight of the chocolate mixture prepared in Preparation Example 3 to 100 parts by weight of the dough filled with marshmallows. A chocolate pie was made.

The taste, aroma, texture and overall acceptability of the marshmallow chocolate pies prepared in Examples 1 to 3 and Comparative Examples 1 to 2 were measured and are shown in Table 1 below.

{However, the taste, aroma, texture and overall acceptability of the pie were surveyed on a 5-point scale with 50 test subjects, and then expressed as the average value.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the pies prepared through Examples 1 to 3 of the present invention have excellent taste, aroma, texture and overall preference.

On the other hand, it can be seen that the pie prepared through Comparative Example 1 had insufficient taste and aroma, and the pie prepared through Comparative Example 2 had low texture.

Therefore, the method for producing a marshmallow chocolate pie according to the present invention provides a marshmallow chocolate pie that is rich in nutrients and exhibits excellent taste, aroma, texture and preservation.

In addition, a marshmallow chocolate pie that contains an additive for lowering blood sugar and can improve the rise in blood sugar of eaters is provided.

S101; Dough raw material mixing step S101-1; Marshmallow Manufacturing Steps
S103; charging stage
S105; Chocolate coating step
S107; baking step

Claims (8)

Dough ingredient mixing step of mixing gravity flour, margarine, confectioner sugar, shortening, oligosaccharide, cream puff, purified water, whole milk powder, baking powder, cheese powder and refined salt;
Marshmallow manufacturing step of mixing starch syrup, white sugar, sugar mixture, gelatin, trehalose, glucose, purified water, pectin, modified starch and vanilla flavoring;
A filling step of preparing a dough for a pie with the mixture prepared through the dough ingredient mixing step, and then filling the dough with the marshmallows produced through the marshmallow manufacturing step;
A chocolate coating step of applying a chocolate mixture to the dough filled with the filling through the filling step; and
A method for producing a marshmallow chocolate pie, characterized in that consisting of a baking step of heating the pie coated with chocolate through the chocolate application step.
The method of claim 1,
In the dough ingredient mixing step, 100 parts by weight of flour, 35 to 45 parts by weight of margarine, 25 to 35 parts by weight of confectioner sugar, 20 to 25 parts by weight of shortening, 10 to 15 parts by weight of oligosaccharide, 0.5 to 1.5 parts by weight of puff cream, 1.5 parts by weight of purified water to 2.5 parts by weight, 1 to 2 parts by weight of whole milk powder, 0.5 to 1.5 parts by weight of baking powder, 0.5 to 1 part by weight of cheese powder, and 0.1 to 1 part by weight of refined salt.
The method of claim 2,
In the dough raw material mixing step, 3 to 5 parts by weight of an additive for lowering blood sugar is further contained relative to 100 parts by weight of the gravity flour,
The method for producing a marshmallow chocolate pie, characterized in that the additive for lowering blood sugar is composed of at least one selected from the group consisting of bitter gourd extract, blue current extract, snapdragon extract and banaba extract.
The method of claim 1,
The marshmallow manufacturing step is 100 parts by weight of starch syrup, 90 to 100 parts by weight of white sugar, 20 to 30 parts by weight of sugar mixture, 8 to 12 parts by weight of gelatin, 25 to 35 parts by weight of trehalose, 8 to 12 parts by weight of glucose, 65 to 75 parts by weight of purified water A method for producing a marshmallow chocolate pie, characterized by mixing 0.4 to 0.6 parts by weight of pectin, 1.5 to 2.5 parts by weight of modified starch, and 2 to 3 parts by weight of vanilla flavoring.
The method of claim 1,
The filling step is a method for producing a marshmallow chocolate pie, characterized in that the filling of 25 to 30 parts by weight of the marshmallows prepared through the marshmallow manufacturing step in 100 parts by weight of the dough.
The method of claim 1,
The chocolate coating step is a method for producing a marshmallow chocolate pie, characterized in that 30 to 35 parts by weight of the chocolate mixture is applied to 100 parts by weight of the dough filled with the filling through the filling step.
According to claim 1 or 6,
The chocolate mixture contains 100 parts by weight of white chocolate, 7 to 8 parts by weight of palm shortening, 0.5 to 0.7 parts by weight of Hallabong powder, 0.1 to 0.3 parts by weight of Hallabong flavoring, 0.05 to 0.15 parts by weight of carotene, 4 to 6 parts by weight of cocoa butter and citric acid. Method for producing a marshmallow chocolate pie, characterized in that consisting of 0.5 to 1.5 parts by weight of sodium.
The method of claim 1,
The baking step is a method for producing a marshmallow chocolate pie, characterized in that by heating the dough coated with the chocolate mixture through the chocolate application step at a temperature of 128 to 132 ° C. for 18 to 22 minutes.

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