KR20230010086A - cheese kwabaigi and manufacturing method used tapioca - Google Patents

cheese kwabaigi and manufacturing method used tapioca Download PDF

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KR20230010086A
KR20230010086A KR1020210089551A KR20210089551A KR20230010086A KR 20230010086 A KR20230010086 A KR 20230010086A KR 1020210089551 A KR1020210089551 A KR 1020210089551A KR 20210089551 A KR20210089551 A KR 20210089551A KR 20230010086 A KR20230010086 A KR 20230010086A
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cheese
dough
twist
tapioca starch
salt
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KR1020210089551A
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Korean (ko)
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장영열
홍신화
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주식회사 케이푸드
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/04—Colour
    • A23V2200/044—Colouring
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5118—Starch

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Dairy Products (AREA)

Abstract

The present invention relates to a cheese twist using tapioca starch having chewy texture and savory taste and a manufacturing method thereof, and more specifically, to a cheese twist using tapioca starch and a manufacturing method thereof, wherein powder containing tapioca starch and flour, shortening, and eggs are kneaded to give a chewy texture, and cheese can be added to give a savory taste.

Description

타피오카전분을 이용한 치즈꽈배기 및 그 제조 방법{cheese kwabaigi and manufacturing method used tapioca}Cheese twist using tapioca starch and its manufacturing method {cheese kwabaigi and manufacturing method used tapioca}

본 발명은 치즈꽈배기에 관한 것으로 상세하게는 쫄깃한 식감과 고소한 맛을 갖는 타피오카전분을 이용한 치즈꽈배기 및 그 제조 방법에 관한 것이다.The present invention relates to a cheese twist, and more particularly, to a cheese twist using tapioca starch having a chewy texture and savory taste and a method for manufacturing the same.

특히 본 발명은 타피오카전분과 소맥분을 포함하는 가루와 쇼트닝과 계란을 반죽하여 쫄깃한 식감을 내고, 소로 치즈를 넣어 고소한 맛을 낼 수 있는 타피오카전분을 이용한 치즈꽈배기 및 그 제조 방법에 관한 것이다.In particular, the present invention relates to a cheese twist using tapioca starch, which can give a chewy texture by kneading flour containing tapioca starch and wheat flour, shortening, and eggs, and a savory taste by adding cheese to it, and a method for manufacturing the same.

꽈배기는 밀가루나 쌀가루 따위를 반죽하여 엿가락처럼 가늘고 길게 늘여 두 가닥으로 꽈서 기름에 튀겨 낸 과자이다.Pretzel is a snack made by kneading flour or rice flour, stretching it thin and long like a tong, twisting it into two strands, and frying it in oil.

이러한 꽈배기는 오래된 민간의 기호식품으로 반죽을 손으로 두드리고 펴는 방법을 반복하여 쫄깃한 식감의 갖게 반죽한 후 꼬아 성형하고 기름에 튀기어 설탕 등을 겉에 묻혀 만들어진다.This pretzel is an old private favorite food, which is made by repeating the method of pounding and spreading the dough by hand to have a chewy texture, then twisting and molding, frying in oil, and coating with sugar.

이러한 꽈배기는 다양한 식감과 맛을 내기 위해 다양한 기술이 개발되고 있으며, 그 예로 특허문헌 1 내지 3이 있다.Various techniques have been developed for such pretzels to produce various textures and tastes, examples of which are Patent Documents 1 to 3.

특허문헌 1은 (a) 소맥분 100 중량부를 기준으로, 설탕 15 ~ 25 중량부, 소금 1 ~ 3 중량부, 발효제 0.3 ~ 2 중량부, 소맥분 개량제 1~ 3 중량부, 베이킹파우더 0.2 ~ 0.8 중량부, 달걀 12 ~ 20 중량부, 식용유 8 ~ 13 중량부 및 물 35 ~ 44 중량부를 포함하는 반죽물을 반죽하는 단계와; (b) 상기 반죽물을 150 ~ 300 g의 크기로 분절하는 단계와; (c) 상기 분절된 반죽물을 25 ~ 60 ℃에서 발효시켜 발효물을 제조하는 단계와; (d) 상기 발효물을 꽈배기 형상으로 성형하는 단계와; (e) 상기 성형된 발효물을 170 ~ 190 ℃의 온도에서 기름으로 튀기는 단계를 포함하는 꽈배기의 제조 방법이고,Patent Document 1 (a) based on 100 parts by weight of wheat flour, 15 to 25 parts by weight of sugar, 1 to 3 parts by weight of salt, 0.3 to 2 parts by weight of leavening agent, 1 to 3 parts by weight of wheat flour improver, 0.2 to 0.8 parts by weight of baking powder , kneading a dough containing 12 to 20 parts by weight of eggs, 8 to 13 parts by weight of cooking oil, and 35 to 44 parts by weight of water; (b) dividing the dough into pieces of 150 to 300 g; (c) preparing a fermented product by fermenting the segmented dough at 25 to 60 ° C; (d) molding the fermented product into a pretzel shape; (e) a method for producing a pretzel comprising the step of frying the molded fermented product in oil at a temperature of 170 to 190 ° C.,

특허문헌 2는 물에 불린 후, 분쇄한 흑미와 밀가루, 복분자액, 올리브유, 분유, 설탕, 소금, 이스트를 혼합하여 반죽하는 단계와, 상기 반죽물을 25℃에서 발효시켜 숙성하는 단계와, 상기 발효가 완료된 반죽물을 성형하여 180℃의 기름에 튀기는 단계를 포함하는 흑미와 복분자가 첨가된 꽈배기의 제조방법이며,Patent Document 2 includes the steps of mixing and kneading pulverized black rice, wheat flour, bokbunja liquid, olive oil, powdered milk, sugar, salt, and yeast after soaking in water, fermenting and aging the dough at 25 ° C, It is a method for producing a pretzel with black rice and raspberry added comprising the step of shaping the fermented dough and frying it in oil at 180 ° C,

특허문헌 3은 밀가루 500 중량부, 설탕 70 중량부, 드라이이스트 4 중량부, 제빵개량제 2 중량부, 뉴수가 1.5 중량부, 물 240중량부, 계란 1개, 마가린 5 중량부를 혼합하여 반죽물을 1차 반죽하는 제1공정(S1); 제1공정에 의해 1차반죽된 반죽물과 소금 4 중량부, 쇼트닝 40 중량부를 혼합하여 7~8분 동안 반죽하는 제2공정(S2); 제2공정 후 반죽물을 상온 20℃ ~ 25℃의 온도로 30분 ~ 60분 숙성하는 제3공정(S3); 앙금을 사각형상으로 절단하여 앙금을 준비하는 제4공정(S4); 쇼트닝 500 중량부, 설탕 500 중량부, 밀가루 1000 중량부를 혼합하여 코팅가루를 준비하는 제5공정(S5); 제3공정에 의해 숙성된 반죽물을 사각형상으로 절단하고 절단된 반죽물을 펼쳐주는 제6공정(S6); 펼쳐진 반죽물의 일측 상면에 제4공정에 의해 준비된 앙금을 올려놓은 후 앙금이 올려진 반죽물을 말아 앙금을 포설하되 앙금이 올려진 반죽물의 일측부터 말아 앙금을 포설하는 제7공정(S7); 제7공정에 의해 앙금이 포설된 반죽물을 전후방향으로 반복적으로 밀어 1차 롤링하는 제8공정(S8); 제5공정에 의해 준비된 코팅가루를 1차 롤링된 반죽물의 표면에 묻혀주는 제9공정(S9); 코팅가루가 묻혀진 반죽물을 전후방향으로 반복적으로 밀어 봉형으로 롤링한 후 양측을 잡은 상태에서 꼬아준 다음 식용유에 튀기는 제10공정(S10)으로 이루어지며, 상기 제4공정에서의 앙금은, 고구마앙금, 팥앙금, 완두앙금, 호박앙금 중 어느 하나로 이루어지는 앙금을 갖는 꽈배기제조방법이다. Patent Document 3 is a mixture of 500 parts by weight of flour, 70 parts by weight of sugar, 4 parts by weight of dry yeast, 2 parts by weight of baking improver, 1.5 parts by weight of string water, 240 parts by weight of water, 1 egg, and 5 parts by weight of margarine to make a dough. A first step (S1) of primary kneading; A second step (S2) of mixing the dough first kneaded by the first step with 4 parts by weight of salt and 40 parts by weight of shortening and kneading for 7 to 8 minutes; A third step (S3) of maturing the dough at room temperature of 20 ° C to 25 ° C for 30 to 60 minutes after the second step; A fourth step (S4) of preparing sediment by cutting the sediment into a square shape; A fifth step (S5) of preparing coating powder by mixing 500 parts by weight of shortening, 500 parts by weight of sugar, and 1000 parts by weight of wheat flour; A sixth step (S6) of cutting the dough aged in the third step into square shapes and spreading the cut dough; A seventh step (S7) of placing the sediment prepared in the fourth step on the upper surface of one side of the spread dough, then rolling the dough with the sediment and laying the sediment, but rolling it from one side of the dough with the sediment; An eighth step (S8) of first rolling the kneaded product on which sediment is laid by the seventh step by repeatedly pushing it in the front and rear directions; A ninth step (S9) of coating the surface of the first rolled dough with the coating powder prepared by the fifth step; It consists of a 10th process (S10) of repeatedly pushing the dough coated with coating powder in the front and back directions, rolling it into a rod shape, twisting it while holding both sides, and then frying it in cooking oil. The sediment in the 4th process is sweet potato sediment , Red bean sediment, pea sediment, and pumpkin sediment.

이와 같이 다양한 꽈배기 제조 기술이 개발되어 있으나 종래의 꽈배기는 만드는 사람의 특별한 기술이나 사용 재료에 따라 쫄깃하거나 부드러운 식감으로 더 해져서 만들어지는 천편일률적인 제품에 지나지 않았다.As such, various twist manufacturing technologies have been developed, but the conventional twist was nothing more than a uniform product made by adding a chewy or soft texture according to the maker's special skills or materials used.

대한민국 공개특허 제10-2005-0110419호Republic of Korea Patent Publication No. 10-2005-0110419 대한민국 공개특허 제10-2008-0087544호Republic of Korea Patent Publication No. 10-2008-0087544 대한민국 공개특허 제10-2017-0054727호Republic of Korea Patent Publication No. 10-2017-0054727

본 발명은 상기와 같은 종래기술의 문제점을 해결하기 위해 개발된 것으로, The present invention was developed to solve the problems of the prior art as described above,

쫄깃한 식감과 고소한 맛을 갖는 타피오카전분을 이용한 치즈꽈배기 및 그 제조 방법을 제공하는 것을 목적으로 한다.An object of the present invention is to provide a cheese twist using tapioca starch having chewy texture and savory taste and a method for manufacturing the same.

특히 본 발명은 타피오카전분과 소맥분 쇼트닝과 계란을 반죽하여 쫄깃한 식감을 내고, 소로 치즈를 넣어 고소한 맛을 낼 수 있는 타피오카전분을 이용한 치즈꽈배기 및 그 제조 방법을 제공하는 것을 목적으로 한다.In particular, an object of the present invention is to provide a cheese twist using tapioca starch and a method for manufacturing the same, which can give a chewy texture by kneading tapioca starch, wheat flour shortening, and eggs, and add cheese to give a savory taste.

상기와 같은 목적을 해결하기 위한 본 발명에 따른 타피오카전분을 이용한 치즈꽈배기는 반죽을 형성 및 기름에 튀겨 만들어지는 꽈배기에 있어서, 상기 반죽은 쇼트닝, 타피오카전분, 소맥분, 전란액, 정제당, 소금, 정제수를 중량비율로 5~15 : 25~80 : 20~20 : 5~15 : 2~10 : 소금 : 0.1~1 : 10~35로 혼합되고, 꽈배기 전체중량의 5~30의 치즈를 소로 넣어 만들어진 것을 특징으로 한다. The cheese twist using tapioca starch according to the present invention to solve the above object is a twist made by forming dough and frying in oil, the dough is shortening, tapioca starch, wheat flour, whole egg solution, refined sugar, salt, purified water in a weight ratio of 5-15: 25-80: 20-20: 5-15: 2-10: salt: 0.1-1: 10-35, and made by adding 5 to 30 cheese of the total weight of the pretzel as a filling. characterized by

다른 일 양상에 따른 꽈배기는 반죽을 형성 및 기름에 튀겨 만들어지는 꽈배기에 있어서, 상기 반죽은 쇼트닝, 타피오카전분, 찰옥수수전, 전란액, 정제당, 소금, 정제수를 중량비율로 5~15 : 25~80 : 20~20 : 5~15 : 2~10 : 소금 : 0.1~1 : 10~35로 혼합되고, 꽈배기 전체중량의 5~30의 치즈를 소로 넣어 만들어진 것을 특징으로 한다.The twist according to another aspect is a twist made by forming dough and frying in oil, wherein the dough is shortening, tapioca starch, waxy corn starch, whole egg solution, refined sugar, salt, and purified water in a weight ratio of 5 to 15: 25 to 80: 20~20: 5~15: 2~10: Salt: 0.1~1: 10~35, characterized in that it is made by stuffing 5~30 cheese of the total weight of the twist.

또 다른 일 양상에 따른 꽈배기는 반죽을 형성 및 기름에 튀겨 만들어지는 꽈배기에 있어서, 상기 반죽은 쇼트닝, 타피오카전분, 옥수수분말, 전란액, 정제당, 소금, 정제수를 중량비율로 5~15 : 25~80 : 20~20 : 5~15 : 2~10 : 소금 : 0.1~1 : 10~35로 혼합되고, 꽈배기 전체중량의 5~30의 치즈를 소로 넣어 만들어진 것을 특징으로 하는 한다.In another aspect, the pretzel is a pretzel made by forming dough and frying in oil, wherein the dough is shortening, tapioca starch, corn powder, whole egg solution, refined sugar, salt, and purified water in a weight ratio of 5 to 15: 25 to 80: 20 to 20: 5 to 15: 2 to 10: salt: 0.1 to 1: 10 to 35, characterized in that it is made by stuffing 5 to 30 cheese of the total weight of the twist.

상기 치즈는 분말 또는 쉬레드가 사용될 수 있다.The cheese may be powdered or shredded.

타피오카전분을 이용한 치즈꽈배기 제조 방법은 치즈꽈배기의 제조방법에 있어서, (A) 10℃~30℃에서 쇼트닝, 유화제를 혼합하여 유화하되, 쇼트닝과 유화제를 중량비율로 5~15 : 0.3~0.6의 비율로 혼합하여 유화시키는 유화단계; (B) 유화물에 타피오카전분, 소맥분이나 찰옥수수전분 또는 옥수수분말, 전란액, 정제당, 정제염, 정제수를 중량비율로 25~80 : 5~20 : 5~15 : 2~10 : 0.1~1 : 10~35로 혼합한 후 10~40분간 배합하여 반죽하는 반죽단계; (C) 배합된 반죽을 5℃ ~ 20℃의 냉장저장고에서 20분~2시간 숙성하는 단계; (D) 숙성된 반죽의 중앙에 꽈배기 전체 중량의 5~30의 치즈를 넣어 성형하는 성형단계;를 포함하여 이루어지는 것을 특징으로 한다.In the cheese twist manufacturing method using tapioca starch, (A) emulsifying by mixing shortening and emulsifier at 10 ℃ ~ 30 ℃, the weight ratio of shortening and emulsifier is 5 ~ 15: 0.3 ~ 0.6 An emulsification step of emulsifying by mixing in a ratio; (B) Tapioca starch, wheat flour, waxy corn starch or corn powder, whole egg liquid, refined sugar, refined salt, and purified water are added to the emulsion in a weight ratio of 25-80 : 5-20 : 5-15 : 2-10 : 0.1-1 : 10 A kneading step of kneading by mixing for 10 to 40 minutes after mixing at ~35; (C) aging the blended dough in a refrigerator at 5 ° C to 20 ° C for 20 minutes to 2 hours; (D) a molding step of molding by putting 5 to 30 cheeses of the total weight of the twist in the center of the aged dough; characterized by comprising a.

본 발명에 따른 타피오카전분을 이용한 치즈꽈배기 및 그 제조 방법은 타피오카전분을 재료로 사용함에 따라 쫄깃한 식감을 갖는 꽈배기를 제공할 수 있는 효과가 있다.The cheese twist using tapioca starch and the manufacturing method according to the present invention has the effect of providing a twist with a chewy texture as tapioca starch is used as a material.

또한 본 발명은소로 치즈를 사용함에 따라 치즈의 고소한 맛을 내는 꽈배기를 제공할 수 있는 효과가 있다. In addition, the present invention has the effect of providing a pretzel with a savory taste of cheese by using cheese as a stuffing.

도 1은 본 발명에 따른 타피오카전분을 이용한 치즈꽈배기 제조 과정도1 is a diagram of a cheese twist manufacturing process using tapioca starch according to the present invention

본 발명은 다양한 변경을 가하여 실시할 수 있는 바, 특정 실시예들을 도면에 예시하고, 상세한 설명을 통해 설명하고자 한다. 그러나 이는 본 발명을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변경, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다.Since the present invention can be practiced by applying various changes, specific embodiments are illustrated in the drawings and will be described through detailed description. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all modifications, equivalents, or substitutes included in the spirit and technical scope of the present invention.

각 도면을 설명하면서 유사한 참조부호를 유사한 구성요소에 대해 사용하였다. 본 발명을 설명함에 있어서 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.Like reference numerals have been used for like elements throughout the description of each figure. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted.

본 발명은 식감이 쫄깃하고 맛이 고소한 꽈배기를 제공할 수 있다. The present invention can provide a twist with a chewy texture and a savory taste.

본 발명에 따른 타피오카전분을 이용한 치즈꽈배기는 통상의 꽈배기와 같이 반죽을 형성한 후, 기름에 튀겨 만들어지는 꽈배기이다. The cheese twist using tapioca starch according to the present invention is a twist made by frying in oil after forming a dough like a normal twist.

본 발명의 특징은 전분을 타피오타전분을 이용하여 만들어진 반죽으로 이루어진 것으로, 상기 반죽은 쇼트닝, 타피오카전분, 소맥분, 전란액, 정제당, 소금, 정제수를 중량비율로 5~15 : 25~80 : 20~20 : 5~15 : 2~10 : 소금 : 0.1~1 : 10~35로 혼합된다. A feature of the present invention is that the dough is made of starch using tapiota starch, and the dough is made of shortening, tapioca starch, wheat flour, whole egg liquid, refined sugar, salt, and purified water in a weight ratio of 5 to 15: 25 to 80: 20 ~20: 5~15: 2~10: Salt: 0.1~1: Mixed at 10~35.

상기 쇼트닝은 제과나 제빵 등의 식품가공용 원료로 사용되는 반고체상태의 가소성(可塑性) 유지제품으로, 반죽에 자유롭게 섞을 수 있고, 버터 크림과 같이 부드러워서 쉽게 다룰 수 있는 것을 사용할 수 있으며, 공기를 잘 부착시키도록 하는 크림성을 사용하는 것이 바람직하다. The shortening is a semi-solid plasticity product used as a raw material for food processing such as confectionery or bakery products, which can be freely mixed in dough, can be used as soft as butter cream and can be easily handled, and adheres well to air. It is preferable to use a creaminess that allows you to

상기 타피오카전분은 카사바(Cassava)의 뿌리에서 얻어지는 전분으로, 카사바의 뿌리를 수세, 박피하여 마쇄, 사별하여 얻어진 전분유를 정제하고 천일 또는 온풍으로 건조하여 얻을 수 있다. 이 타피오카전분은 아밀로오스(amylose)의 비율이 적고 호화하기 쉽고 또한 노화하기 어려운 전분으로 이 성질이 있어 쫄깃한 식감을 줄수 있다.The tapioca starch is starch obtained from the roots of cassava, and can be obtained by washing and peeling the roots of cassava with water, grinding and bereaving, purifying whole milk powder, and drying in the sun or warm air. This tapioca starch is a starch that has a small percentage of amylose, is easy to gelatinize, and is difficult to age, and can give chewy texture.

상기 소맥분은 밀을 분쇄한 것으로, 이를 대체하여 찰옥수수전분이나 옥수수분말을 사용할 수 있다.The wheat flour is pulverized wheat, and waxy corn starch or corn powder can be used instead of it.

상기 전란액은 액체 상태의 저온 살균한 흰자나 노른자의 혼합물로 란(卵)류의 하나를 깨뜨려 힌자와 노른자를 혼합하여 사용할 수 있다.The whole egg liquid is a mixture of pasteurized egg whites or yolks in a liquid state, and may be used by breaking one of the eggs and mixing the egg whites and yolks.

상기 정제당은 사탕수수의 즙에서 당밀분을 분리한 설탕을 사용할 수 있으며, 설탕 이외에 다양한 당류 중 어느 하나를 선택하여 사용할 수 있다. The refined sugar may be sugar obtained by separating molasses from sugarcane juice, and any one of various sugars may be selected and used in addition to sugar.

상기 소금은 통상의 소금으로 바람직하게는 천일 연을 사용하는 것이다.The salt is a conventional salt, preferably using a thousand days.

상기와 같은 조성으로 반죽된 꽈배기 반죽은 성형기나 수작업을 통해 꼬아 꽈배기 형태로 성형한다. The pretzel dough kneaded with the above composition is twisted through a molding machine or manually and molded into a pretzel shape.

성형 전에는 내부에 소를 넣어 풍미를 높일 수 있다. Before molding, stuffing can be put inside to enhance the flavor.

꽈배기에 넣어지는 소는 상기한 바와 같이 치즈가 바람직하고, 치즈의 양은 꽈배기 전체중량의 5~30%인 것이 바람직하다.As described above, the cow put into the twist is preferably cheese, and the amount of cheese is preferably 5 to 30% of the total weight of the twist.

치즈의 양이 지나치게 많으면 성형이 제대로 이루어질 수 없을 뿐만 아니라 상대적으로 반죽의 두께가 얇아져 튀김 과정에서 치즈가 새어나와 모양이 예쁘지 않을 뿐만 아니라 치즈의 맛이 지나치게 강하여 꽈배기 고유의 맛을 잃게 될 수 있다. If the amount of cheese is too large, molding cannot be performed properly, and the thickness of the dough is relatively thin, so that the cheese leaks out during the frying process, and the shape is not pretty, and the taste of the cheese is too strong, so the original taste of the twist may be lost.

상기 치즈는 다양한 형태의 것을 사용할 수 있으나, 바람직하게는 분말 또는 쉬레드인 것이 바람직하다. The cheese may be of various types, but is preferably powder or shred.

이는 치즈가 지나치게 두꺼울 경우 치즈가 충분히 녹지 않는 문제가 있기 때문이다. This is because there is a problem that the cheese does not melt sufficiently if the cheese is too thick.

또한 상기 꽈배기의 반죽에는 전체중량의 0.5 ~ 3%의 채색재료가 더 추가되되, 채색재료는 비트추출물, 녹차분말, 보리순분말, 클로렐라분말, 몰로키아분말, 백년초추출물 중 어느 하나가 될 수 있다. In addition, 0.5 to 3% of the coloring material of the total weight is further added to the dough of the pretzel, but the coloring material may be any one of beet extract, green tea powder, barley sprout powder, chlorella powder, molokia powder, and cactus extract.

이들은 꽈배기의 표면에 색상을 입히는 것은 물론 고유의 맛을 추가하기 위한 것이다.These are not only to color the surface of the pretzel, but also to add its own flavor.

또한 상기 치즈를 대신하거나 치지에 더하여 적정량의 고구마앙금, 단팥앙금, 호박앙금, 유자앙금 등을 소로 넣을 수 있다.In addition, an appropriate amount of sweet potato sediment, sweet red bean sediment, pumpkin sediment, citron sediment, etc. may be added to the filling instead of the cheese or in addition to chiji.

또한, 상기 꽈배기의 소에는 꿀이나 핫소스 등의 조미 재료를 더 넣을 수 있으며, 이들 조미재료는 캡슐에 포장하여 넣음에 따라 취식자가 이를 선택하여 같이 먹거나 버릴 수 있게 할 수 있다. In addition, seasoning materials such as honey or hot sauce can be further added to the stuffing of the pretzel, and as these seasoning materials are packaged in capsules, the eater can select them and eat or discard them together.

캡슐은 전분을 경화하여 만들어 먹어도 부작용이 없게 하는 것이 바람직하다.It is preferable to make capsules by hardening starch so that there are no side effects even when eaten.

상기와 같은 치즈꽈배기의 제조방법은 도 1에 도시한 바와 같이, (A) 10℃~30℃에서 쇼트닝, 유화제를 혼합하여 유화하되, 쇼트닝과 유화제를 중량비율로 5~15 : 0.3~0.6의 비율로 혼합하여 유화시키는 유화단계; (B) 유화물에 타피오카전분, 소맥분이나 찰옥수수전분 또는 옥수수분말, 전란액, 정제당, 정제염, 정제수를 중량비율로 25~80 : 5~20 : 5~15 : 2~10 : 0.1~1 : 10~35로 혼합한 후 10~40분간 배합하여 반죽하는 반죽단계; (C) 배합된 반죽을 5℃ ~ 20℃의 냉장저장고에서 20분~2시간 숙성하는 단계; (D) 숙성된 반죽의 중앙에 꽈배기 전체 중량의 5~30의 치즈를 넣어하여 성형하는 성형단계;를 포함하여 이루어진다.As shown in FIG. 1, the manufacturing method of the cheese twist as described above is (A) emulsified by mixing shortening and emulsifier at 10 ° C to 30 ° C, but the weight ratio of shortening and emulsifier is 5 to 15: 0.3 to 0.6 An emulsification step of emulsifying by mixing in a ratio; (B) Tapioca starch, wheat flour, waxy corn starch or corn powder, whole egg liquid, refined sugar, refined salt, and purified water are added to the emulsion in a weight ratio of 25-80 : 5-20 : 5-15 : 2-10 : 0.1-1 : 10 A kneading step of kneading by mixing for 10 to 40 minutes after mixing at ~35; (C) aging the blended dough in a refrigerator at 5 ° C to 20 ° C for 20 minutes to 2 hours; (D) a molding step of molding by putting 5 to 30 cheeses of the total weight of the twist in the center of the aged dough;

물론, 상기와 같은 과정에 의해 성형된 꽈배기는 통상의 튀김 방법으로 튀겨냄에 의해 완성된 꽈배기가 만들어진다.Of course, the pretzel formed by the above process is fried in a normal frying method to make a finished pretzel.

또한 상기 반죽단계를 수행하기 전에 반죽의 재료에는 전체중량의 0.5 ~ 3%의 채색재료를 더 추가할 수 있다.In addition, before performing the kneading step, 0.5 to 3% of the total weight of the coloring material may be further added to the ingredients of the dough.

채색재료는 비트추출물, 녹차분말, 보리순분말, 클로렐라분말, 몰로키아분말, 백년초추출물 중 어느 하나가 될 수 있다.The coloring material may be any one of beet extract, green tea powder, barley sprout powder, chlorella powder, molokia powder, and prickly pear extract.

Claims (6)

반죽을 형성 및 기름에 튀겨 만들어지는 꽈배기에 있어서,
상기 반죽은 쇼트닝, 타피오카전분, 소맥분, 전란액, 정제당, 소금, 정제수를 중량비율로 5~15 : 25~80 : 20~20 : 5~15 : 2~10 : 소금 : 0.1~1 : 10~35로 혼합되고,
꽈배기 전체중량의 5~30의 치즈를 소로 넣어 만들어진 것을 특징으로 하는 타피오카전분을 이용한 치즈꽈배기.In the pretzel made by forming and frying the dough in oil,
The dough is shortening, tapioca starch, wheat flour, whole egg liquid, refined sugar, salt, and purified water in a weight ratio of 5 to 15: 25 to 80: 20 to 20: 5 to 15: 2 to 10: salt: 0.1 to 1: 10 to mixed with 35,
Cheese twist using tapioca starch, characterized in that it is made by stuffing 5 to 30 cheese of the total weight of the twist. 반죽을 형성 및 기름에 튀겨 만들어지는 꽈배기에 있어서,
상기 반죽은 쇼트닝, 타피오카전분, 찰옥수수전분, 전란액, 정제당, 소금, 정제수를 중량비율로 5~15 : 25~80 : 20~20 : 5~15 : 2~10 : 소금 : 0.1~1 : 10~35로 혼합되고,
꽈배기 전체중량의 5~30의 치즈를 소로 넣어 만들어진 것을 특징으로 하는 타피오카전분을 이용한 치즈꽈배기.In the pretzel made by forming and frying the dough in oil,
The dough is shortening, tapioca starch, waxy corn starch, whole egg liquid, refined sugar, salt, and purified water in a weight ratio of 5 to 15: 25 to 80: 20 to 20: 5 to 15: 2 to 10: salt: 0.1 to 1: mixed with 10 to 35,
Cheese twist using tapioca starch, characterized in that it is made by stuffing 5 to 30 cheese of the total weight of the twist. 반죽을 형성 및 기름에 튀겨 만들어지는 꽈배기에 있어서,
상기 반죽은 쇼트닝, 타피오카전분, 옥수수분말, 전란액, 정제당, 소금, 정제수를 중량비율로 5~15 : 25~80 : 20~20 : 5~15 : 2~10 : 소금 : 0.1~1 : 10~35로 혼합되고,
꽈배기 전체중량의 5~30의 치즈를 소로 넣어 만들어진 것을 특징으로 하는 타피오카전분을 이용한 치즈꽈배기.In the pretzel made by forming and frying the dough in oil,
The dough is shortening, tapioca starch, corn powder, whole egg liquid, refined sugar, salt, and purified water in a weight ratio of 5 to 15: 25 to 80: 20 to 20: 5 to 15: 2 to 10: salt: 0.1 to 1: 10 mixed with ~35,
Cheese twist using tapioca starch, characterized in that it is made by stuffing 5 to 30 cheese of the total weight of the twist. 제1항내지 제3항 중 어느 한항에 있어서,
상기 치즈는 분말 또는 쉬레드인 것을 특징으로 하는 타피오카전분을 이용한 치즈꽈배기.According to any one of claims 1 to 3,
Cheese pretzel using tapioca starch, characterized in that the cheese is powder or shred. 제4항에 있어서,
상기 꽈배기 반죽에는 전체중량의 0.5~3%의 채색재료가 추가되되, 채색재료는 비트추출물, 녹차분말, 보리순분말, 클로렐라분말, 몰로키아분말, 백년초추출물 중 적어도 어느 하나인 것을 특징으로 하는 타피오카전분을 이용한 치즈꽈배기.According to claim 4,
0.5 to 3% of the coloring material is added to the pretzel dough, and the coloring material is at least one of beet extract, green tea powder, barley sprout powder, chlorella powder, molokia powder, and centennium extract Tapioca starch, characterized in that Cheese pretzel using . 제1항 내지 제5항 중 어느 한항의 치즈꽈배기의 제조방법에 있어서,
(A) 10℃~30℃에서 쇼트닝, 유화제를 혼합하여 유화하되, 쇼트닝과 유화제를 중량비율로 5~15 : 0.3~0.6의 비율로 혼합하여 유화시키는 유화단계;
(B) 유화물에 타피오카전분, 소맥분이나 찰옥수수전분 또는 옥수수분말, 전란액, 정제당, 정제염, 정제수를 중량비율로 25~80 : 5~20 : 5~15 : 2~10 : 0.1~1 : 10~35로 혼합한 후 10~40분간 배합하여 반죽하는 반죽단계;
(C) 배합된 반죽을 5℃ ~ 20℃의 냉장저장고에서 20분~2시간 숙성하는 숙성단계;
(D) 숙성된 반죽의 중앙에 꽈배기 전체 중량의 5~30의 치즈를 넣어 성형하는 성형단계;를 포함하여 이루어지는 것을 특징으로 하는 치즈꽈배기의 제조방법.In the method for manufacturing the cheese twist according to any one of claims 1 to 5,
(A) emulsification step of mixing and emulsifying shortening and emulsifier at 10 ° C. to 30 ° C., mixing and emulsifying shortening and emulsifier at a weight ratio of 5 to 15: 0.3 to 0.6;
(B) Tapioca starch, wheat flour, waxy corn starch or corn powder, whole egg liquid, refined sugar, refined salt, and purified water are added to the emulsion in a weight ratio of 25-80 : 5-20 : 5-15 : 2-10 : 0.1-1 : 10 A kneading step of kneading by mixing for 10 to 40 minutes after mixing at ~35;
(C) aging step of aging the blended dough in a refrigerator at 5 ° C to 20 ° C for 20 minutes to 2 hours;
(D) a molding step of molding by putting 5 to 30 cheeses of the total weight of the twist in the center of the aged dough.
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050110419A (en) 2004-05-19 2005-11-23 허동걸 Kneading composition for kwabaigi and method of manufacturing kwabaigi using the kneading composition
KR20080087544A (en) 2007-03-27 2008-10-01 정덕조 Manufacturing method of kwabaigi using blackrice and rubus coreanus miquel
KR20170054727A (en) 2015-11-10 2017-05-18 태호 안 twist cake with sediment and manufacturing method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050110419A (en) 2004-05-19 2005-11-23 허동걸 Kneading composition for kwabaigi and method of manufacturing kwabaigi using the kneading composition
KR20080087544A (en) 2007-03-27 2008-10-01 정덕조 Manufacturing method of kwabaigi using blackrice and rubus coreanus miquel
KR20170054727A (en) 2015-11-10 2017-05-18 태호 안 twist cake with sediment and manufacturing method thereof

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