KR20230173775A - Method of Preparation for Cookie with Porous Surface - Google Patents

Abstract

The present invention prepares a paste-like cookie dough, sprinkles solid sugar on a mold and distributes it on the bottom of the mold, charges the cookie dough into the mold with the solid sugar distributed, and places the mold in an oven. In the step of charging and heat-treating, a) the solid sugar is first heat-treated for a first time during which the cookie dough is baked from a paste state to a solid state while maintaining its initial form, and b) the cookie dough is in a solid state. While maintaining the state, a secondary heat treatment is performed for a second time during which the solid sugar melts into a liquid state. When the solid sugar is completely melted, the heat treatment is stopped and the cookie is removed from the mold, and the solid sugar is converted into a paste from the cookie dough. A method for manufacturing cookies having a porous surface is provided, wherein the cookies begin to melt later than the time at which they begin to be baked from the solid state.

Description

Method of manufacturing cookies with a porous surface {Method of Preparation for Cookie with Porous Surface}

The present invention relates to a cookie manufacturing method, and in particular, proposes a new method of manufacturing cookies with a porous basalt surface shape formed on the surface of the cookie.

As the importance of the tourism industry gradually expands, the development of tourism products that can show regional characteristics is being carried out in various ways, and the development of Jeju Island's tourism products using the region's representative Mt. Hallasan, tangerines, hareubang, and female divers is actively progressing. It is becoming.

Meanwhile, basalt is a representative rock widely distributed on Jeju Island. In the process of erupting high-temperature magma containing a large amount of iron and magnesium due to volcanic activity, the internal gas escapes into the atmosphere and numerous pores are created on the surface of the rock. It is a hardened volcanic rock and is characterized by its black color, porous shape, and rough surface texture.

Tourism products utilizing Jeju Island's basalt have been released, including soap made of basalt and bread imitating the shape of basalt. In order to embody the shape or material of basalt on a specific product, the black color, porous shape, and rough surface texture must be expressed realistically. For example, silicone can be injected into the actual basalt surface and solidified to use a silicone mold with the basalt shape projected on it. there is. However, silicone molds are suitable for molding products such as soap, but have limitations when applied to foods that require heat treatment, such as bread or cookies.

In particular, cookie products are baked by rolling out the dough with a rolling pin, stamping out individual cookies with a mold, placing them on a pan, and maintaining a high temperature in the oven for a certain period of time to bake them. Due to the nature of the manufacturing process, it has been impossible to achieve a porous shape until now. On the other hand, if the pan itself on which the cookie is placed is used as a mold and the mold surface is pre-molded in the shape of basalt, all cookies are manufactured in the same shape, making it difficult to replicate the various shapes and forms of basalt in each individual product.

In manufacturing basalt-shaped bread through Registered Patent No. 10-1977544, the inventor of the present application used popping candies in which some of the ingredients are vaporized and gas is ejected to create a porous shape and rough surface texture in the bread. A method of manufacturing bread has been proposed by including it in the dough and using a deep hemispherical mold. Meanwhile, in Japanese Patent Publication No. JP2014023441, in order to manufacture voluminous bakery foods with an inner layer made of uniform bubbles, dry ice, a sublimable solid, is added when mixing dough raw materials to manufacture bread with dough containing air bubbles. A method was proposed.

Popping candy or dry ice used in the prior art all contain carbon dioxide, a gas, and are included in bread dough and easily vaporize even at room temperature. Therefore, the shape of the bread manufacturing mold must be deepened in the vertical direction so that carbon dioxide stays in the bread dough for a long time and the porous form is maintained, and a relatively bulky product must be manufactured to achieve the basalt shape to some extent.

On the other hand, cookies have a very low moisture content, so it is difficult to include a vaporizing means in the dough, and even if such a dough is prepared, the basalt shape cannot be formed because all gas is released from the dough early during the baking process in the oven. Especially considering the appearance of cookies, which are thin, flat disks, it is difficult to imagine using a deep mold (to keep more of the gas content in the dough). In addition, if popping candy is included in the cookie dough, the flavor of the cookie will deteriorate due to the additives (coloring, chocolate, etc.) contained in the popping candy, making it impossible to manufacture cookies with the desired flavor.

In the end, a new attempt is needed to embody the surface shape of the cookie in the porous shape of basalt. In addition, rather than using a mold to mold cookie dough into the same shape, a new method is needed to implement different basalt porous surface shapes for each individual cookie. In particular, a method that does not change or inhibit the taste and aroma of cookie dough ingredients is required in the process of realizing the rough, porous shape of the basalt surface. In addition, when using a mold that forms a cookie shape, complex mold manufacturing is required to manufacture the mold itself into a basalt surface shape, and as a result, it is necessary to prevent a significant increase in manufacturing costs.

The present invention was created under the above-mentioned technical background, and the purpose of the present invention is to provide a new cookie manufacturing method having a porous surface similar to the surface shape of basalt.

Another object of the present invention is to provide a new method of forming different porous surfaces when manufacturing multiple cookies.

Another object of the present invention is to provide a new method suitable for cookie manufacturing without using the gas release method used in the existing porous bread manufacturing method.

In addition, another object of the present invention is to provide a cookie manufacturing method in which the basalt porous surface shape is realized without impairing the taste and aroma of the cookie ingredients.

Other purposes and technical features of the present invention will be presented in more detail in the detailed description below.

In order to achieve the above object, the present invention prepares a paste-like cookie dough, sprinkles solid sugar on a mold and distributes it on the bottom of the mold, and charges the cookie dough into the mold with the solid sugar distributed. In the step of inserting the forming mold into an oven and heat-treating it, a) the solid sugar is first heat-treated for a first time during which the cookie dough is baked from a paste state to a solid state while maintaining its initial shape, and b) The cookie dough is secondarily heat-treated while maintaining its solid form for a second time during which the solid sugar melts into a liquid state. When the solid sugar is completely melted, the heat treatment is stopped, the cookie is removed from the mold, and the solid sugar is melted into a liquid state. Provides a cookie manufacturing method having a porous surface, wherein the cookie dough begins to melt later than the time at which the cookie dough begins to be baked from a paste state to a solid state.

In the present invention, the melting point of the solid sugar is preferably in the range of 150°C to 190°C, and the size of the solid sugar put into the mold is preferably 0.5mm to 5mm.

In addition, in the present invention, the first temperature at which the cookie dough is baked and solidification begins and the second temperature at which the solid sugar melts have a difference of 10°C to 30°C, and the second temperature is higher than the first temperature. , t1, the time at which the cookie dough begins to solidify, and t2, the time at which the solid sugar begins to melt, have a difference of 1 to 3 minutes, and t2 is later than t1.

In the cookie manufacturing method of the present invention, the primary heat treatment and secondary heat treatment, which are performed by placing the mold in an oven, can be performed in a preheated oven at a temperature range of 150°C to 200°C for 5 to 10 minutes, After the solid sugar is completely liquefied, the cookie can be removed from the mold, a color developing material can be coated on the cookie, and subsequent heat treatment can be further performed.

Additionally, in the present invention, it is preferable to use a mold that has a bottom and sides, an open top, and a flat bottom.

According to the present invention, when manufacturing several cookies, the surface porous shape can be formed differently, and cookies that realistically implement the porous shape and rough surface texture of basalt can be provided.

In addition, according to the present invention, by using a gas-generating material in the dough to implement a porous shape, it is possible to solve the problem of increased raw material purchase costs and changes in the taste and aroma of cookie dough components in the process of implementing the porous shape.

In particular, the present invention does not require manufacturing a complicated mold to implement the pore structure of the basalt surface into the cookie, and can prevent an increase in manufacturing costs by easily forming a porous structure on the surface of the cookie dough through liquefaction of solids during the manufacturing process. there is.

Cookies manufactured according to the present invention can contribute to the development of the local tourism industry and improve the emotional satisfaction of travelers due to the unique appearance of the basalt pattern.

1 is a flow chart showing the cookie manufacturing method of the present invention
Figures 2a to 2f are process charts schematically showing the cookie manufacturing method.
Figure 3 is a photo of the forming mold used to manufacture cookies
Figure 4 is a graph showing the cookie heat treatment process and the melting process of solid sugar
5A and 5B are photographs of cookies with actually manufactured porous surfaces.

The present invention is a method of manufacturing cookies with a porous surface, and provides a new method of forming a porous shape similar to the surface of basalt on the surface of the cookie.

The present invention is not a method of molding all cookie dough into the same shape using a mold with an uneven structure, but rather implements a different basalt porous surface form for each individual cookie, and considering the characteristics of the cookie dough, cookie shape, manufacturing process, etc. Means other than generating substances were adopted.

Specifically, the main feature of the present invention is that it uses solid sugar as a porous surface forming material that maintains a solid state up to a certain temperature and changes to a liquid state later than the time the cookie dough begins to bake. That is, the manufacturing method of the present invention manufactures cookies with a porous surface by using the time difference between the pasty cookie dough solidifying as it is baked to form a skeleton and the solid sugar liquefying. In addition, unlike in the prior art, where a gas-generating material was premixed with the bread dough and heat treated to form a porous shape, another characteristic is that the cookie dough and the material for forming a porous surface are not mixed.

For this purpose, in the present invention, cookie dough is separately prepared, a porous surface-forming material is applied to the bottom of the mold, then the cookie dough is added and heat treatment is performed with the porous surface-forming material inserted into the bottom of the dough. If the cookie dough and the porous surface-forming material are premixed and then heat-treated, the porous surface-forming material remains inside the cookie, and it becomes difficult to form a porous shape on the surface of the fully baked cookie after the heat treatment is completed.

In the prior art, popping candy used to manufacture porous bread was cooled by injecting carbon dioxide into the liquid to which sugar was dissolved and additives such as coloring and cacao powder were added. When popping candy is used to manufacture cookies, sufficient heat is generated. Before it is applied, that is, before the cookie dough is cooked and solidified, the popping candy bursts and gas is ejected and easily escapes from the cookie dough, so it is not suitable for forming the porous surface of cookies, which have a smaller volume and higher density than bread.

In addition, the purchase price of popping candy greatly increases the cost of cookie manufacturing, and additives deteriorate the taste of cookies. On the other hand, solid sugar, which is a porous surface forming material used in the present invention, can be purchased at about 1/3 the price of popping candy and does not impair the flavor because it can assist in the role of sugar such as sugar contained in cookies.

1 is a flowchart showing an overview of a method for manufacturing cookies with a porous surface according to the present invention. Cookie manufacturing first begins with preparation of raw materials (step S110). Cookie raw materials can be used as common ingredients, and there is no need to limit them to specific raw materials or limit the mixing ratio. Cookie raw materials are prepared as a paste-like cookie dough by mixing each raw material before putting it into the mold.

Next, prepare a mold, and first randomly sprinkle a predetermined amount of solid sugar into the mold and freely distribute it on the bottom of the mold (step S120). The cookie dough is added to the forming mold while the solid sugar is distributed (step S130).

The mold containing the cookie dough and solid sugar is placed in a heating device such as an oven and heat treated. The heating device used to manufacture cookies can be any ordinary closed oven for confectionery, but if necessary, it is also possible to use a furnace with a partially open entrance or an open light wave oven. The heat treatment in which cookies are baked is carried out in two stages based on the phase change of the contents. First, the solid sugar undergoes primary heat treatment for the first hour during which the cookie dough is baked from a paste state to a solid state while maintaining its initial form (step S140), and then the cookie dough continues to be baked while maintaining its solid form. Secondary heat treatment is performed for a second time during which the solid sugar melts into liquid form (step S150). In the present invention, since the solid sugar begins to melt later than the time when the cookie dough begins to bake from paste to solid, it is acceptable for the first heat treatment and the second heat treatment to be performed continuously in the same oven, but each step can be performed as necessary. When it is necessary to separate and control the heat treatment, it is possible to temporarily separate the heat treatment at a time interval or move the oven.

When the solid sugar is completely melted, the heat treatment is stopped and the cookie is separated from the forming mold (step S160). A heat treatment process may be added subsequently, taking into account the taste, aroma, color, texture, etc. of the cookie to be ultimately obtained, which will be described later.

The method for manufacturing cookies with a porous surface of the present invention will be described in more detail with reference to the process diagram schematically shown in FIGS. 2A to 2F.

Figure 2a shows a cross-sectional schematic diagram of an example of the mold 100 used to manufacture cookies in the present invention. The mold shape has an input space 110 provided by the bottom surface 112 and the inner surface 111, and the top is open. The bottom surface is formed as a flat or smooth curved surface, and the planar shape of the input space is circular. , or may be formed in a polygonal shape such as a triangle, square, or hexagon. It is better if the bottom of the forming mold is surface coated to prevent solid sugar from changing to liquid and sticking during the long-term heat treatment process. When using a mold that forms a cookie shape, complex mold manufacturing is required to manufacture the mold itself into a basalt surface shape, and as a result, the manufacturing cost increases significantly. In the present invention, as shown by way of example in the photograph of FIG. 3, It is a simple mold that can be easily purchased on the market and has the advantage of low manufacturing or purchase costs.

Solid sugar 210 is first introduced and placed in the prepared molding space as shown in FIG. 2b. When adding solid sugar to the bottom of the mold, the vertical stacking height is not a big problem, but it is advantageous to form a porous surface of the final cookie by ensuring that the sugar is not concentrated on one side in terms of horizontal distribution. Preferably, a plurality of solid sugar particles are distributed horizontally and spaced apart from each other based on the solid sugar unit layer (one layer of sugar particles) on the bottom surface of the mold. The amount of solid sugar added does not need to be particularly limited, and the solid sugar particles may be sprinkled and arranged in a disorderly manner so as not to completely cover the bottom of the mold, for example, occupying 3 to 10% of the bottom surface area.

In the present invention, the solid sugar can be used as sugar, isomalto, Deco Sugar (Hagel Sugar), unrefined raw sugar, etc., and solidified by concentrating high fructose corn syrup or tremoline, Deco Snow or sugar powder to compress the particle size. You can also use something that has been greatly solidified. In order to form a porous basalt surface in the cookie, the appropriate size of the solid sugar is 0.5 mm to 5 mm, preferably 1 mm to 3 mm. In addition, as described above, in order to comply with the time difference in forming the skeleton of the cookie dough, the melting point of the solid sugar is preferably in the range of 150°C to 190°C. For example, the melting point of sugar is 185°C and that of isomalto is 150°C.

After adding solid sugar, cookie dough 200 is prepared and placed into a mold (FIG. 2c). Dough ingredients may include general cookie ingredients such as flour, sugar, butter, eggs, sugar powder, almond powder, and other grain flours, and no additional water is added. When cookie dough is charged into the forming mold with solid sugar distributed on the bottom of the mold and slight pressure is applied, the pre-distributed solid sugar particles are stuck on the bottom of the inserted cookie dough, and a certain portion of the bottom of the dough is formed. It is filled with solid sugar (Figure 2d).

With the mold filled with solid sugar and cookie dough, the mold is placed in an oven and heat treated. As heat treatment progresses, the cookie dough first begins to cook (see 200a) and solidifies from the surface of the dough (FIG. 2f). Afterwards, as the heat treatment progresses further, as schematically shown in Figure 2f, the solid sugar changes to a liquid state and comes out of the originally occupied portion of the cookie dough, creating an empty space that will provide the surface pores 202, and the cookie dough becomes fully ripe (see 200b).

In this way, in the process of using the time difference in forming the skeleton of the cookie dough and liquefying the solid sugar, the first temperature at which the cookie dough is baked and solidification begins and the second temperature at which the solid sugar melts are, for example, 10°C to 30°C. It is preferable that there is a difference, and the second temperature is higher than the first temperature. In addition, it is preferable that there is a difference of 1 to 3 minutes between t1, the time at which the cookie dough begins to solidify, and t2, the time at which the solid sugar begins to melt, with t2 being later than t1.

Figure 4 is a schematic graph showing the relationship between temperature change and time to help understand the cookie heat treatment process and the solid sugar melting process, where L1 and L2 are the energy or dough applied to the cookie dough and solid sugar, respectively. This line shows the temperature change inside the sugar.

As the initial heat treatment progresses, heat energy is applied to the cookie dough, and after the time t1 when the inside of the dough reaches a certain temperature (T1), the outer surface begins to cook and solidification progresses. As the cookie dough changes from paste to solid, it hardens to fit the mold shape, and during this process, the sugar remains in a solid state.

As the cookie dough is baked, heat energy continues to be applied to the sugar, and after the time t2 when the surface of the sugar reaches the temperature (T2) corresponding to the melting point of the sugar, the solid sugar undergoes a phase change and changes from solid to liquid.

When the sugar is changed to a liquid state, the cookie dough already maintains the same solid state (skeletal form) as the inner shape of the mold, so only the liquid sugar escapes the space initially occupied by the solid sugar and is replaced by the solid sugar in the cookie dough. is left as an empty space. Cookie dough may partially shrink during heat treatment, and the space occupied by the solid sugar may change to be somewhat different from the initial form of the solid sugar. In other words, a more natural porous surface is created.

The heat treatment can be stopped when the liquefaction of the solid sugar reaches time t3, and if it is necessary to bake the cookies more to add texture and flavor, the heat treatment can be extended until time t4. It may vary slightly depending on the amount and ingredients of the cookie dough and the type of oven, but for example, in an oven that heat-processes cookies after preheating to 200°C, t1 can be reached about 3 to 6 minutes after the initial heat treatment, and t2 is It can be reached in about 5 to 8 minutes.

The cookie dough solidification step (primary heat treatment) and the solid sugar liquefaction step (second heat treatment) are performed by inserting the mold into the oven and heating the preheated oven at a temperature range of 150°C to 200°C for 5 to 10 minutes. After the solid sugar is completely liquefied, the heat treatment is stopped and the cookies are removed from the mold. Afterwards, raw materials for flavor or color change, such as color development materials, can be coated on the cookie and then additional heat treatment can be performed.

Example

As cookie ingredients, 40% egg white, 28% almond powder, 17% sugar powder, 11% sugar, 3% buckwheat flour, and 1% squid ink were prepared by weight. Isomalto was prepared as solid sugar. Cookie dough was prepared in a paste form by mixing egg whites, almond powder, sugar powder, sugar, and buckwheat flour. The dough was immediately subjected to a heat treatment step without undergoing a separate aging process.

First, a small amount of solid sugar was put into the mold of Figure 3 and arranged in a disorderly manner on the bottom of the mold. Then, the cookie dough was put into the mold so that the solid sugar was stuck on the bottom of the dough. The forming mold was placed in a preheated oven and heat treated at a temperature of 200°C for 7 minutes. As 2 minutes passed, the color of the cookie dough changed little by little and solidification began on the surface of the dough, and after 5 minutes, the isomalto liquefied. When the cookie was taken out of the mold after completing the heat treatment, it was confirmed that liquid sugar remained on the bottom of the mold, and some liquid sugar was absorbed into the surface of the pores on the bottom of the cookie.

The baked cookies were taken out of the oven, removed from the mold, and the previously prepared squid ink was coated on the surface of the cookies. After the cookies were placed in the pan, subsequent heat treatment was performed in an oven at a temperature of 180°C for 7 minutes. Photographs of the prepared cookies with porous surfaces are shown in Figures 5a and 5b.

You can see that pore-shaped holes are formed in several places on the surface of the cookie. As the cookie dough was heat-treated in the oven, the space initially occupied by the solid sugar was partially shrunk and the solid sugar liquefied, leaving an empty space. By coating it with squid ink, a cookie color was created close to the color of basalt, and the size and shape of the pores were very similar to the rough pores on the surface of actual basalt. In particular, in the process of arranging solid sugar in a forming mold and liquefying it, changes occurred in the space occupied on the bottom of the cookie, resulting in the formation of different pore shapes for each cookie, that is, non-identical porous surfaces.

The manufactured cookies have a unique appearance with a basalt pattern, and the flavor and texture can be changed by varying the raw materials used. Not only can they be provided as a tourist product representing Jeju Island, but they can also be used in areas with a lot of basalt, such as foreign volcanic islands. It is expected that it can be used as a specialized product.

Although the present invention has been illustratively described above through preferred embodiments, the present invention is not limited to these specific embodiments and can be used in various forms within the scope of the technical idea presented in the present invention, specifically the scope of the patent claims. It may be modified, changed, or improved.

100: forming mold 110: input space
111: Mold inner surface 112: Mold bottom surface
200: Cookie dough 202: Surface pores
210: Solid sugar

Claims (5)

Prepare the paste-like cookie dough,
Sprinkle solid sugar into the forming mold and distribute it on the bottom of the mold.
Injecting the cookie dough into the forming mold in a state in which solid sugar is distributed,
A step of placing the forming mold in an oven and heat treating it,
a) The solid sugar is first heat treated for a first time during which the cookie dough is baked from a paste state to a solid state while maintaining its initial form,
b) secondary heat treatment for a second time during which the solid sugar melts into a liquid state while the cookie dough maintains its solid form,
When the solid sugar is completely melted, the heat treatment is stopped and the cookie is removed from the mold.
The solid sugar is characterized in that it begins to melt later than the time when the cookie dough begins to be baked from a paste state to a solid state.
Cookie manufacturing method with a porous surface.
According to paragraph 1,
A cookie manufacturing method having a porous surface, characterized in that the melting point of the solid sugar is in the range of 150°C to 190°C, and the size of the solid sugar put into the forming mold is 0.5mm to 5mm.
According to paragraph 1,
The first temperature at which the cookie dough is baked and solidification begins and the second temperature at which the solid sugar melts have a difference of 10°C to 30°C, and the second temperature is higher than the first temperature, and the solidification of the cookie dough begins. A cookie manufacturing method with a porous surface, wherein there is a difference of 1 to 3 minutes between t1, the time at which solid sugar begins to melt, and t2 is later than t1.
According to paragraph 1,
The first heat treatment and the second heat treatment, which are performed after placing the forming mold in the oven, are carried out in a preheated oven at a temperature range of 150°C to 200°C for 5 to 10 minutes. After the solid sugar is completely liquefied, the cookie is removed from the mold. A cookie manufacturing method with a porous surface, characterized in that the cookie is taken out, a color developing material is coated on the cookie, and subsequent heat treatment is further performed.
According to paragraph 1,
A cookie manufacturing method having a porous surface, wherein the forming mold has a bottom and a side, an open top, and a flat bottom.