KR20230018882A - Mango marshmallow cookie making methods - Google Patents

Abstract

A mango marshmallow cookie preparation method according to one embodiment of the present invention comprises the steps of: dividing cookie dough into a predetermined size; making the divided cookie dough into a circular shape to form a groove with predetermined depth in a central portion of the cookie dough; inserting a mango slice into the groove; putting marshmallow on top of the mango slice; placing the cookie dough with the mango slice and the marshmallow put on top into an oven to perform primary heating; performing secondary heating at a lower temperature than that of the primary heating; and cooling the cookie dough at a lower temperature than that of the secondary heating. Accordingly, the unique color and sweetness of mango are expressed to provide consumers with a pleasing taste and visual elements.

Description

Mango marshmallow cookie making methods {Mango marshmallow cookie making methods}

The present invention relates to a method for manufacturing mango marshmallow cookies, and more particularly, to a method for manufacturing cookies by combining mango slices and marshmallows to provide both the sweetness of fruit and the chewy texture of marshmallows.

Bread as a staple food is increasingly being substituted due to the westernization of today's dietary culture, the improvement of living standards due to the increase in income level, the growth of the food service industry, the simplification of dietary life, and the spread of dessert culture. As a result, the demand for confectionery and bakery products is steadily increasing, and consumers are not satisfied with the consumption of confectionery and bakery products for taste for simple dietary life, but prefer various functional products for health purposes. In addition, due to this interest in health, the ingredients used in confectionery and bakery products also go beyond the existing simple ingredients, prevent aging by adding new materials to ingredients, enhance physiological activity by adding extracts for physiological activity, and diet. It is produced as an organic product or by adding various health functional products such as lowering calories and cholesterol by adding fiber. In particular, among confectionery products, cookies have a high sweetness and excellent taste, and are used as a main snack by modern people. Among cookie ingredients, sugar is a component that greatly affects the sensory and physical manufacturing aptitude of cookies, but its high manufacturing content causes various adult diseases such as obesity and diabetes due to high calories. is increasing Accordingly, methods of manufacturing cookies by combining fruits that can satisfy health and taste at the same time are proposed when manufacturing cookies, and at the same time providing a fresh taste of fruit, the visual effect and texture of cookies also play a large role in consumer demand. are doing

의 센 불에 10 내지 30 분 동안 가열하는 단계; (나) 버터, 마가린, 치즈, 크림 및 그 혼합물로 이루어진 군에서 선택된 유제품 55 내지 88 중량%, 및 열매 또는 이 열매의 잼 12 내지 45 중량%를 혼합하여 토핑을 제조하는 단계; (다) 빵을 200 내지 250

의 오븐에서 1 내지 5 분 동안 굽는 단계; (라) 상기 단계 (다)의 빵 100 중량부 당 상기 단계 (가)의 소스 20 내지 35 중량부를 상기 빵에 함침시키는 단 계; 및 (마) 상기 단계 (라)의 빵 100 중량부 당 상기 단계 (나)의 토핑 10 내지 80 중량부를 상기 빵의 윗면 또는 측 면에 구비하는 단계를 포함하는 것을 특징으로 한다.Korean Patent Registration No. 10-0816807 discloses (a-1) mixing by adding 120 to 190 parts by weight of honey and 31 to 47 parts by weight of sugar to 100 parts by weight of water; (A-2) The mixture of step (A-1) is 95 to 110

heating for 10 to 30 minutes over high heat; (B) preparing a topping by mixing 55 to 88% by weight of a dairy product selected from the group consisting of butter, margarine, cheese, cream and mixtures thereof, and 12 to 45% by weight of fruit or jam; (c) 200 to 250 bread

Bake in the oven for 1 to 5 minutes; (D) impregnating the bread with 20 to 35 parts by weight of the sauce of step (a) per 100 parts by weight of bread of step (c); and (e) providing 10 to 80 parts by weight of the topping of step (b) per 100 parts by weight of bread of step (d) on the top or side of the bread.

Korean Patent Publication No. 10-2018-0091631 discloses 1. When making cream for biscuits, [fruit] juice, [fruit] concentrate, [fruit] dry powder, dried or processed [fruit] methods, or two or more methods can also be put in Be sure to include at least one.) 2. During the biscuit cream manufacturing process, add [fruit] synthetic flavoring agents or [fruit] natural flavoring agents to make biscuit cream with a refreshing taste. 3. Additional ingredients can be added. The point is that it is a biscuit cream made by adding one or more of the methods of No. 1 or one or more of the methods of No. 2 or more. It is characterized in that the created cream can be put in the biscuit or placed on the biscuit.

1. Korea Patent No. 10-0816807 (2008.03.19) 2. Korean Patent Publication No. 10-2018-0091631 (2018.08.16)

One embodiment of the present invention relates to a method for manufacturing mango marshmallow cookies, wherein mango slices are combined on top of cookie dough and then cookies are prepared to express the sweetness of mango and the unique color of mango, thereby providing taste and visual elements to consumers. to provide at the same time.

One embodiment of the present invention relates to a method for manufacturing mango marshmallow cookies, by placing marshmallows on top of mango slices, to provide a visual element through the appearance of flowing marshmallows and a chewy texture of marshmallows at the same time.

A method for manufacturing mango marshmallow cookies according to an embodiment of the present invention includes the steps of dividing cookie dough into a predetermined size, forming a groove with a predetermined depth in the center of the cookie dough after forming the divided cookie dough into a circle, and Steps of inserting mango slices into the grooves, placing marshmallows on top of the mango slices, putting the cookie dough on which the mango slices and marshmallows are placed in an oven and firstly heating the dough, It is characterized in that it comprises the step of secondary heating to a temperature lower than the time of the second heating, and the step of cooling the cookie dough at a temperature lower than the temperature during the secondary heating.

The cookie dough is composed of any one selected from the butter, brown sugar, white sugar, salt, flour, milk, eggs, water, mango powder, mango puree, mango concentrate, baking powder, baking soda, starch syrup, or a combination thereof. do.

The first heating is performed at a temperature of 190 to 210 ° C for 1 minute to 5 minutes, and the second heating is performed at a temperature of 170 to 190 ° C for 5 minutes to 10 minutes.

After the step of raising the marshmallow, the method may further include shaping the cookie dough so that an edge of the marshmallow is wrapped with the cookie dough.

The step of cooling the cookie dough is characterized in that it is carried out for 20 to 30 minutes at room temperature of 20 to 30 ℃.

The mango slice is characterized in that any one selected from dried mango, fresh mango, frozen mango, and combinations thereof is used, and several layers of mango slices are arranged to overlap.

A step of adding a cross-linking agent between the mango slices and the marshmallows, wherein the cross-linking agent is selected from water, starch syrup, oligosaccharide, grain syrup, sugar water, and combinations thereof.

The marshmallow is placed lower than the top of the cookie dough, and the thickness of the mango slice and the marshmallow is adjustable within a range of 1/2 to 2/3 times the thickness of the cookie dough.

The disclosed technology may have the following effects. However, it does not mean that a specific embodiment must include all of the following effects or only the following effects, so it should not be understood that the scope of rights of the disclosed technology is limited thereby.

In the method for manufacturing mango marshmallow cookies according to an embodiment of the present invention, mango slices are combined on top of cookie dough and then cookies are prepared to express the sweetness of mango and the unique color of mango, thereby providing taste and visual elements to consumers at the same time. effect can be obtained.

In the method for manufacturing mango marshmallow cookies according to an embodiment of the present invention, by placing marshmallows on top of mango slices, a visual element through the appearance of flowing marshmallows and a chewy texture of marshmallows are provided at the same time, thereby satisfying consumers' purchase desire. A stimulating effect can be obtained.

1 is a flowchart illustrating a method for manufacturing mango marshmallow cookies according to an embodiment of the present invention.
Figure 2 is a flow chart specifically showing the heating step of the mango marshmallow cookie manufacturing method according to an embodiment of the present invention.
3 is a view showing a method for manufacturing mango marshmallow cookies according to an embodiment of the present invention.
4 and 5 are photographs showing finished cookies made through the mango marshmallow cookie manufacturing method according to an embodiment of the present invention.

Since the description of the present invention is only an embodiment for structural or functional description, the scope of the present invention should not be construed as being limited by the embodiments described in the text. That is, since the embodiment can be changed in various ways and can have various forms, it should be understood that the scope of the present invention includes equivalents capable of realizing the technical idea. In addition, since the object or effect presented in the present invention does not mean that a specific embodiment should include all of them or only such effects, the scope of the present invention should not be construed as being limited thereto.

Meanwhile, the meaning of terms described in this application should be understood as follows.

Terms such as "first" and "second" are used to distinguish one component from another, and the scope of rights should not be limited by these terms. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element.

It should be understood that when an element is referred to as being “connected” to another element, it may be directly connected to the other element, but other elements may exist in the middle. On the other hand, when an element is referred to as being "directly connected" to another element, it should be understood that no intervening elements exist. Meanwhile, other expressions describing the relationship between components, such as “between” and “immediately between” or “adjacent to” and “directly adjacent to” should be interpreted similarly.

Expressions in the singular number should be understood to include plural expressions unless the context clearly dictates otherwise, and terms such as “comprise” or “having” refer to an embodied feature, number, step, operation, component, part, or these. It should be understood that it is intended to indicate that a combination exists, and does not preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

In each step, the identification code (eg, a, b, c, etc.) is used for convenience of explanation, and the identification code does not describe the order of each step, and each step clearly follows a specific order in context. Unless otherwise specified, it may occur in a different order than specified. That is, each step may occur in the same order as specified, may be performed substantially simultaneously, or may be performed in the reverse order.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs, unless defined otherwise. Terms defined in commonly used dictionaries should be interpreted as consistent with meanings in the context of the related art, and cannot be interpreted as having ideal or excessively formal meanings unless explicitly defined in the present application.

1 is a flowchart illustrating a method for manufacturing mango marshmallow cookies according to an embodiment of the present invention.

Referring to Figure 1, a mango marshmallow cookie manufacturing method is described as follows.

First, a step of making cookie dough is performed (step S100). Cookie dough may be composed of butter, brown sugar, white sugar, salt, flour, milk, eggs, water, baking powder, baking soda, or a combination thereof. At this time, brown sugar, white sugar, or a combination thereof may be used as sugar, and it is preferable to use gravity flour for flour. In addition, mango powder, mango concentrate, mango puree, etc. may be added to the cookie dough to add a cookie flavor. Cookie dough is 30-40% wheat flour, 15-25% butter, 8-13% starch syrup, 6-10% eggs, 5-9% brown sugar, 5-9% white sugar, 4-6% mango powder, 4-6% mango concentrate. , 0.5 ~ 1.5% salt, 0.5 ~ 1.5% baking powder, 0.5 ~ 1.5% baking soda, more specifically, 35% flour, 20% butter, 10% starch syrup, 8% eggs, 7% brown sugar It can be combined with 7% white sugar, 5% mango powder, 5% mango concentrate, 1% salt, 1% baking powder, and 1% baking soda. However, this configuration is for explanation purposes only, and the composition and weight ratio of the cookie dough may be changed depending on circumstances.

Subsequently, a step of dividing the prepared cookie dough into predetermined sizes is performed (step S110). The cookie dough is divided into predetermined sizes to correspond to the size of the final cookie to be formed. For example, cookie dough may be divided into weights of 40 to 50 g. At this time, a process of aging the cookie dough by sealing the lump cookie dough before dividing the cookie dough may be further performed. The process of ripening the cookie dough may be carried out at room temperature, and if the temperature of room temperature is high, it may be stored in a refrigerator.

Next, a step of forming a groove in the central portion of the divided cookie dough is performed (step S120). After rounding the divided cookie dough to form a circle, press the middle part to form a depressed groove. At this time, it is preferable that the grooves formed in the cookie dough proceed so that the cookie dough having a certain thickness is left on the bottom.

Then, a step of putting the mango slices into the grooves of the cookie dough is performed (step S130). The mango slice may use any one selected from among dried mangoes, fresh mangoes, frozen mangoes, and combinations thereof. In addition, it is preferable to arrange the mango slices so that several layers overlap, and the degree of overlap can be changed depending on the shape and size of the mango slices. Then, water, starch syrup, oligosaccharide, grain syrup, sugar water, and any combination thereof, which serves as a crosslinking agent, may be applied to the top of the mango slice.

Then, a step of placing marshmallows on top of the mango slices is performed (step S140). Next, a step (S150) of forming the cookie dough is performed so that the edge of the marshmallow is wrapped with the cookie dough. At this time, by forming the cookie dough so that a part of the marshmallow is covered, a gap between the groove in the cookie dough and the marshmallow is not visible.

Next, a step of heating the cookie dough including mango slices and marshmallows in a preheated oven for a predetermined time is performed (step S160). Here, the oven is preferably preheated to a temperature of 190 to 200 ° C, and the step of heating the cookie dough is preferably heated to a temperature of 170 to 200 ° C. Hereafter, the step of heating the cookie dough will be described in more detail with reference to FIG. 2 .

Figure 2 is a flow chart specifically showing the heating step of the mango marshmallow cookie manufacturing method according to an embodiment of the present invention.

Referring to FIG. 2, the heating step in manufacturing mango marshmallow cookies will be described in detail as follows.

First, a step of first heating the cookie dough with mango slices and marshmallows in an oven is performed (step S200). At this time, the primary heating may proceed for 1 minute to 5 minutes at a temperature of 190 to 210 ℃.

Subsequently, a second heating step at a lower temperature than the first heating proceeds (step S210). The secondary heating may be performed at a temperature of 170 to 190° C. for 5 to 10 minutes.

Next, a step of cooling the cookie dough at a lower temperature during the secondary heating is performed (step S220). The step of cooling the cookie dough may be performed at room temperature of 20 to 30° C. for 20 to 30 minutes.

3 is a view showing a cross section of a cookie made by the method for manufacturing mango marshmallow cookies according to an embodiment of the present invention.

First, referring to FIG. 3A , a round cookie dough 300 is formed by making lump cookie dough, dividing it into predetermined sizes, and then rounding the divided cookie dough. Then, the central portion of the cookie dough 300 is pressed to form a groove 310 having a predetermined depth. Here, the depth h2 of the groove 310 formed in the central portion of the cookie dough 300 can be adjusted within a range of 1/2 to 2/3 of the overall height h1 of the cookie dough.

Referring to FIG. 3B , mango slices 320 are put into grooves 310 of cookie dough 300 . The mango slice 320 may use any one selected from among dried mangoes, fresh mangoes, frozen mangoes, and combinations thereof. The mango slice 320 is placed on the bottom of the groove 310 in the cookie dough 300 so as to form a thinly spread shape. At this time, it is preferable to arrange several layers of mango slices 320 to partially overlap, and the degree of overlap may be changed depending on the shape and size of mango slices 320.

Referring to Figure 3c, a crosslinking agent is applied on top of the mango slices 320. The crosslinking agent is applied evenly on top of the mango slices. The process of applying the crosslinking agent can be carried out in the form of a spray or applied directly to the surface of the mango slices with a brush. The crosslinking agent may use any one selected from among water, starch syrup, oligosaccharide, grain syrup, sugar water, and combinations thereof, and serves to adhere between the marshmallow and mango slices to be placed subsequently, and at the same time increase the sweetness of the mango slices. do

Referring to FIG. 3D, a marshmallow 330 is placed on top of the mango slice 320. The marshmallow 330 is preferably positioned lower than the top of the cookie dough 300 . At this time, the thickness t1 of the mango slice 320 and the thickness t2 of the marshmallow 330 may be formed in a ratio of 1:1 to 1.5, and the thickness of the mango slice 320 and the marshmallow 330 The sum of is adjustable within a range of 1/2 to 2/3 times the thickness of the cookie dough 300.

Referring to FIG. 3E , the cookie dough 300 is molded so that the edge of the marshmallow 330 is wrapped with the cookie dough 300 . If the edge of the marshmallow 330 is exposed, since the marshmallow may melt and flow out of the cookie dough in the subsequent heating of the cookie dough, it is preferable to cover the edge of the marshmallow with the cookie dough to prevent this. do. At this time, as shown in FIG. 3E, only a part of the edge of the marshmallow may be covered with the cookie dough, or more cookie dough may be covered so that only a part of the central part of the marshmallow is exposed.

3A to 3E are drawings for easily explaining a manufacturing process of mango marshmallow cookies, and the shapes are not necessarily limited thereto.

4 and 5 are photographs showing finished cookies made through the mango marshmallow cookie manufacturing method according to an embodiment of the present invention.

4 and 5 are photographs showing mango marshmallow cookies formed in the order of FIG.

4 and 5, the form in which the marshmallow is placed in the center of the cookie as shown in FIG. 4 can stimulate the eyes of consumers, and the mango slice and marshmallow are stacked on the cross section of the cookie as shown in FIG. It can provide the sweetness and chewy texture of marshmallow at the same time. Mango is rich in vitamin A, so it has a cell regeneration effect and has the effect of increasing immunity. In addition, it has the effect of relieving indigestion and lowering cholesterol. In this way, it is possible to simultaneously consume nutrient-rich mango through the cookie, thereby obtaining an effect of helping consumers improve their health.

Although the above has been described with reference to preferred embodiments of the present invention, those skilled in the art will variously modify and change the present invention within the scope not departing from the spirit and scope of the present invention described in the claims below. You will understand that it can be done.

300: cookie dough
310: home
320: Mango slice
330 : Marshmallow

Claims (8)

Dividing the cookie dough into predetermined sizes;
forming a groove with a predetermined depth in the center of the cookie dough after forming the divided cookie dough into a circular shape;
inserting a mango slice into the groove;
Placing marshmallows on top of the mango slices;
Putting the cookie dough on which the mango slices and marshmallows are placed in an oven and heating the first step;
Secondary heating at a lower temperature than the first heating; and
Cooling the cookie dough at a temperature lower than that of the secondary heating
Mango marshmallow cookie manufacturing method comprising a.
The method of claim 1, wherein the cookie dough
Butter, brown sugar, white sugar, salt, flour, milk, egg, water, mango powder, mango puree, mango concentrate, baking powder, baking soda, starch syrup, or a combination thereof Mango marshmallow cookie manufacturing characterized by consisting of any one selected method.
According to claim 1,
The first heating is performed at a temperature of 190 to 210 ° C. for 1 minute to 5 minutes, and the second heating is performed at a temperature of 170 to 190 ° C. for 5 minutes to 10 minutes. method.
According to claim 1,
After the step of raising the marshmallow,
The method of manufacturing mango marshmallow cookies further comprising the step of forming the cookie dough so that the edge of the marshmallow is wrapped with the cookie dough.
The method of claim 1, wherein the step of cooling the cookie dough
Mango marshmallow cookie manufacturing method, characterized in that carried out for 20 to 30 minutes at room temperature of 20 to 30 ℃.
According to claim 1,
The mango slices are mango marshmallow cookie manufacturing method, characterized in that using any one selected from dried mango, fresh mango, frozen mango, and combinations thereof, and arranging multiple layers of mango slices to overlap.
According to claim 1,
Adding a crosslinking agent between the mango slice and the marshmallow,
The crosslinking agent is a mango marshmallow cookie manufacturing method, characterized in that using any one selected from water, starch syrup, oligosaccharide, grain syrup, sugar water, and combinations thereof.
According to claim 1,
The marshmallow is placed lower than the top of the cookie dough, and the thickness of the mango slice and the marshmallow is adjustable within a range of 1/2 to 2/3 times the thickness of the cookie dough. How to make cookies.

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