KR20240000781A - The Method for producing meringue using purple sweet potato and broccoli - Google Patents

Abstract

The present invention relates to a method for producing meringue using purple sweet potato and broccoli, wherein the production method comprises: a frozen dough production process of adding, to a mixing bowl, strong rice flour, bread flour, fine soap T, sugar 5.07, powdered milk, salt, fresh yeast, egg, water and malt to be mixed, adding butter to the mixed dough for mixing to make the dough to be coated with a butter's fat content, adding pre-treated sweet potatoes and mixing the potatoes at a dough temperature of 25℃ to be fermented for 30 minutes, dividing the mixture into 250 g portions, performing kneading for round, panning on an iron plate after resting for 10 to 25 minutes, additionally fermenting the mixture in a fermentation room with the temperature of 30℃ and the humidity of 75 to 80% for 50 minutes; a broccoli cream filling manufacturing process of mixing milk butter, butter cream, sugar and condensed milk, and then adding a broccoli powder thereto to be mixed and dividing filling prepared thereby; a topping meringue filling production process of mixing and whipping egg whites and sugar, and then mixing and aging lemon juice, dried purple sweet potatoes, a broccoli powder and soft flour; and a molding process of adding the broccoli cream filling to the frozen dough and wrapping and panning the frozen dough for the broccoli cream filling to be covered, firing the dough at a temperature of 175℃ for 10 minutes, lowering the temperature followed by firing for additional 17 minutes at a temperature of 170℃, coating the surface of the prepared meringue with a meringue filling to additionally apply a sugar powder.

Description

{The Method for producing meringue using purple sweet potato and broccoli}

The present invention relates to a meringue manufacturing method using purple sweet potatoes and broccoli, and more specifically, to a meringue manufacturing method using purple sweet potatoes and broccoli formed through dough manufacturing, broccoli cream filling manufacturing, topping meringue filling manufacturing, and molding processes. will be.

In addition, the present invention provides a cream filling and a topping filling using purple sweet potato and broccoli powder, so that the sweet taste of the purple sweet potato balances the bitter taste of the broccoli, highlights the taste and flavor of the sweet potato, improves the chewy texture, and improves the chewy texture of the purple sweet potato and broccoli. Eggplant is about a meringue manufacturing method using purple sweet potatoes and broccoli, which are beneficial to health by adding various nutrients and functionality.

In modern times, due to the busy social life, more and more people are skipping breakfast or not eating on time, harming their health. In order to complete a meal, instant foods such as hamburgers, sandwiches, bread, or corn frosting are used for simple breakfasts. Foods are increasing.

However, hamburgers and sandwiches have the advantage of not being limited by time and space, but these fast foods have the problem of being unsuitable as a meal for growing children or modern people who are overweight or obese due to high calories and high trans fat content. .

In addition, as the desire for well-being has recently grown due to various childhood diseases such as atopic disease and various adult diseases caused by environmental factors, the consumption of well-being foods is gradually increasing compared to the consumption of instant foods.

Unlike baking, where bread is made by fermenting yeast, sugar and eggs are used in confectionery to create volume and structure, so sugar is an essential main ingredient, accounting for 40 to 50% of the ingredient content of confectionery. The current market situation is known through many studies on the dangers of sugar, so the use of brown sugar with less chemical purification is increasing, but there is no safer substitute.

Meanwhile, in confectionery, adding sugar to egg whites to create foam is called meringue. Various auxiliary ingredients are added to the meringue made this way and mixed to make meringue snacks. Macarons, dacquoise, etc. can be said to be high-end desserts using meringue. In other words, for confectionery, meringue must be made, and the starting point of all confectionery can be said to be the production of meringue.

In making meringue, the creation and maintenance of foam is very important. In general, cold meringue is made by whipping egg whites at a room temperature of 18 to 24℃, adding sugar while raising the foam, and adding acids such as tartar cream, citric acid, and lemon juice as an aerating agent. I'm doing it. However, meringue with added acid is prone to moisture and can easily deteriorate. In meringues that need to be preserved for several days, a base such as ammonium bicarbonate is sometimes added as an aerating agent instead of acid. In addition, sugar can also inhibit egg whites from forming bubbles, so when making meringue, sugar is sometimes added little by little rather than all the sugar from the beginning.

Like this, meringue snacks are made by foaming egg whites and sugar. The ingredients are simple, but the cooking method is difficult, so it is not easy to make. Additionally, the expiration date is very short (about 3 days) and the price is high, so these snacks are perceived by consumers as high-end snacks manufactured and sold in small quantities at dessert shops.

Therefore, the present applicant would like to propose meringue using purple sweet potatoes and broccoli to provide a new product considering flavor, texture, and preference, and to develop a snack food that can be easily consumed by people of all ages.

1. Meringue composition, meringue manufacturing method, and meringue confectionery (Patent Publication No. 10-2019-0093914) 2. Meringue composition and method of manufacturing meringue confectionery using the same (Patent Publication No. 10-2017-0073046) 3. Method for manufacturing meringue using rice germ and barley sprouts (Patent Registration No. 10-2162688)

The present invention was devised to solve the above problems, and its purpose is to provide a cream filling and a topping filling using purple sweet potato and broccoli powder, so that the sweet taste of the purple sweet potato balances the bitter taste of the broccoli, thereby enhancing the taste of the sweet potato. The purpose is to provide a meringue manufacturing method using purple sweet potatoes and broccoli that is beneficial to health by highlighting the flavor, improving the chewy texture, and adding the various nutrients and functionality of purple sweet potatoes and broccoli.

However, the objects of the present invention are not limited to the objects mentioned above, and other objects not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, the meringue manufacturing method using purple sweet potatoes and broccoli according to the embodiment of the present invention includes strong rice flour, strong flour, fine soap T, sugar 5.07, powdered milk, salt, fresh yeast, eggs, water and malt. Put it in a mixing bowl and mix, then add butter to the mixed dough and mix so that the dough is coated with the fat content of the butter. After adding and mixing the pre-treated sweet potato at a dough temperature of 25℃, ferment for 30 minutes and add 250g each. A dough manufacturing process that involves dividing and rounding, resting for 10 to 25 minutes, panning on an iron plate, and further fermenting for 50 minutes in a fermentation room at a temperature of 30°C and a humidity of 75 to 80%; A broccoli cream filling manufacturing process in which milk butter, butter cream, sugar and condensed milk are mixed, then broccoli powder is added and mixed, and the filling is divided into 50g portions; A topping meringue filling manufacturing process in which egg whites and sugar are mixed and whipped, then lemon juice, dried purple sweet potatoes, broccoli powder and cake flour are mixed and aged; And after adding the broccoli cream filling to the dough, wrapping and panning the dough to cover the dough so that the broccoli cream filling is not visible, baking it in a convention oven at 175°C for 10 minutes, lowering the temperature, and baking it for an additional 17 minutes at 170°C. A molding process provided by applying topping meringue filling to the surface of the meringue and then additionally applying sugar powder.

In addition, the dough manufacturing process of the meringue manufacturing method using purple sweet potatoes and broccoli according to the embodiment of the present invention is 27.04% by weight of strong rice flour, 13.51% by weight of strong flour, 6.76% by weight of Pine Soft T, 5.07% by weight of sugar, and 0.68% by weight of powdered milk. %, salt 1.01% by weight, fresh yeast 1.52% by weight, eggs 5.88% by weight, water 24.33% by weight, malt extract 0.68% by weight, butter 3.38% by weight, pre-treated sweet potato 10.14% by weight, and the broccoli cream filling manufacturing process is made with milk. It consists of 32.14% by weight of butter, 32.14% by weight of butter cream, 12.84% by weight of sugar, 2.02% by weight of condensed milk, and 2.86% by weight of broccoli powder, and the topping meringue filling manufacturing process is 43.73% by weight of egg white, 32.07% by weight of sugar, and 0.15% of lemon juice. By weight, it is composed of 10.93% by weight of dried purple sweet potatoes, 2.19% by weight of broccoli powder, and 10.93% by weight of cake flour, and the forming process is 72.67% by weight of dough, 14.54% by weight of broccoli cream filling, 11.63% by weight of topping meringue filling, and 1.16% of sugar powder. It is characterized in that it is composed of weight percent.

In addition, the pre-treated sweet potatoes in the meringue manufacturing method using purple sweet potatoes and broccoli according to an embodiment of the present invention are mixed with 20.68% by weight of water, 10.34% by weight of sugar, and 0.07% by weight of salt, boiled, and then added with 68.91% by weight of diced sweet potatoes. It is characterized by boiling it for 10 minutes, soaking it for about an hour, removing the moisture in a strainer, storing it in the refrigerator, and using a standardized amount.

The meringue manufacturing method using purple sweet potatoes and broccoli according to the present invention includes a cream filling and a topping filling using purple sweet potatoes and broccoli powder, so that the sweet taste of the purple sweet potatoes suppresses the bitter taste of the broccoli, highlighting the taste and flavor of the sweet potatoes. It improves the chewy texture and adds the various nutrients and functionality of purple sweet potatoes and broccoli to provide meringue that is beneficial to your health.

In addition, the present invention provides a new type of meringue by adding a broccoli cream filling to the dough, filling the baked meringue with a topping filling using an improved standardized material, and adding sugar powder, and providing a new type of meringue, and purple color, which is a meringue material. By using sweet potatoes, it is possible to improve the appearance and texture of meringue and maximize the nutritional content and efficiency of purple sweet potatoes and broccoli, providing a snack that is not only beneficial to health but also has improved palatability such as flavor, texture, and taste.

Figure 1 is a flow chart showing a meringue manufacturing method using purple sweet potatoes and broccoli according to the present invention.
Figure 2 is a flow chart showing the dough manufacturing process for manufacturing meringue using purple sweet potatoes and broccoli according to Figure 1.
Figure 3 is a flow chart showing a forming process for manufacturing meringue using purple sweet potatoes and broccoli according to Figure 1.
Figure 4 is a photograph showing the state of dough prepared by mixing improved materials during the dough manufacturing process of Figure 2
Figure 5 is a photo showing a state in which broccoli cream filling was placed in the raw dough provided in Figure 4 and panned.
Figure 6 is a photograph showing the state of the meringue prepared by firing the dough and broccoli cream filling provided in Figure 5
Figure 7 is a photograph showing a state in which a topping meringue filling is applied to the meringue fired in Figure 6.
Figure 8 is a photograph showing the state of meringue prepared according to the present invention

Hereinafter, preferred embodiments of the present invention will be described in detail based on the attached drawings.

The present invention provides a new type of meringue by adding a broccoli cream filling to the dough, filling the baked meringue with an improved standardized material, and adding sugar powder, thereby providing a new type of meringue and using purple sweet potatoes, which are the ingredients of the meringue. By using it, the sweet taste of purple sweet potatoes balances the bitter taste of broccoli, highlighting the taste and flavor of sweet potatoes, improving the chewy texture, and providing a meringue that is beneficial to health by adding the various nutrients and functionality of purple sweet potatoes and broccoli. .

Accordingly, looking at the characteristics of the materials used in the present invention, first, sweet potato is a representative yellow-orange crop belonging to the Solanaceae Convolvulaceae family and has the form of a very large tuber root in the ground. These roots contain a lot of starch, and the orange-colored variety contains carotene. This is abundant. In other words, sweet potatoes contain 68.5% moisture, 1.8% crude protein, 0.6% crude fat, 1.3% crude fiber, 1.1% ash, 26.4% carbohydrates, and small amounts of vitamins A, B, and C. However, during storage, the moisture decreases and starch Through the action of this enzyme, it is saccharified and the sugar content is maximized.

Meanwhile, purple sweet potatoes contain a lot of fiber, which helps digestion and promotes bowel movements. It has excellent anti-cancer properties, suppresses and prevents cancer cells, and improves liver diseases such as arteriosclerosis, acute hepatitis, and cirrhosis. This is excellent. In addition, it contains vitamins and moisture, so it has excellent anti-aging effects, especially wrinkle improvement and whitening effects.

Purple sweet potatoes contain about 1/3 of free sugars compared to regular sweet potatoes, so their sweetness is low, but they are rich in fiber, protein, minerals, and vitamins. In particular, they contain a large amount of anthocyanin pigments that act as antioxidants. They are 30 to 60 times stronger than cranberries and grapes. In addition to being a natural functional pigment that is 5 to 7 times higher than that of anthocyanins, it has excellent value as a functional food ingredient, and anthocyanins also have the effect of protecting eyesight and reducing cholesterol.

In other words, purple sweet potatoes have an antioxidant effect that removes free radicals that cause cell aging, have an anti-cancer effect that inhibits the action of carcinogens, remove bad cholesterol from the body, prevent and treat cardiovascular diseases, and improve liver function. It is effective in preventing and treating fatty liver cirrhosis and alcoholic liver disease, improves blood circulation, is effective in dieting, relieving constipation, and improving vision, and prevents adult diseases by reducing insulin secretion.

Also, broccoli A type of cabbage belonging to the cruciferous family. Also called green cauliflower, the green flower buds that grow at the ends of stems and branches are edible. It is one of the green-yellow vegetables rich in vitamin A, vitamin E, and beta-carotene.

Broccoli is rich in soluble fiber, which helps remove cholesterol from the body. This helps the fiber bind with bile acid in the digestive tract, facilitates excretion of cholesterol out of the body, and contains a large amount of omega-3 fatty acids, which are well-known as anti-inflammatory agents, preventing joint destruction. It contains sulforaphane, a chemical that blocks enzymes that can cause inflammation, preventing arthritis and reducing cholesterol.

Broccoli contains antioxidants that can help the body in a variety of ways. It contains flavonoids that efficiently recycle vitamin C, and is rich in the carotenoids lutein, zeaxanthin, beta-carotene, and other powerful antioxidants, as well as vitamin C, copper, and zinc. Because it is a powerful nutrient of minerals and antioxidants such as It has a protective effect.

In addition, malt is made from sprouted barley and is called malt or malt. It is used as a starch raw material and is useful in beer fermentation. When used in baguettes, bagels, etc., the flavor of the bread increases and its volume improves. When malt, which has a great nutty taste, is added to baking, it not only improves the taste but also has the effect of removing the smell of flour.

Malt is made by drying the germinated barley grains by applying moisture, temperature, and oxygen to the barley, making it into powder, and then soaking it in salt water. It contains sugars such as starch, vitamins, and has strong amylase, making it a nutritional supplement. Components of digestive agents (diastase, etc.) are extracted. Amylase breaks down starch and changes it into dextrin and maltose.

The malt contains maltose and various enzymes, which provide nutrients to the yeast to help the yeast ferment and improve the flavor and color of the bread.

The meringue manufacturing method using purple sweet potatoes and broccoli according to the present invention is largely comprised of a dough manufacturing process, a broccoli cream filling manufacturing process, a topping meringue filling manufacturing process, and a molding process, as shown in the attached Figure 1.

1. Dough manufacturing process

First, the dough manufacturing process includes a base composition for manufacturing meringue using purple sweet potatoes and broccoli according to the present invention, and as shown in Figure 2, the material preparation step, material mixing step, fermentation step, division, and secondary steps are performed. It consists of a fermentation step.

(1) Material preparation stage

Strong rice flour 27.04% by weight, strong flour 13.51% by weight, Pine Soft T 6.76% by weight, sugar 5.07% by weight, powdered milk 0.68% by weight, salt 1.01% by weight, fresh yeast 1.52% by weight, egg 5.88% by weight, water 24.33% by weight, Prepare 0.68% by weight of malt extract, 3.38% by weight of butter, and 10.14% by weight of pretreated sweet potatoes.

The above fine soft is basically wheat and corn. It is a modified starch made based on 'hydroxypropyl starch', which is made by chemically processing 'starch' obtained from tapioca, etc., and is classified into Finesoft 202, Finesoft T, and Finesoft C depending on the hydroxypropyl starch content. The hydroxypropyl starch content is 88%, sugar powder 12%, and skim milk powder 0%. Finesoft 202 has the highest modified starch content, and Finesoft T and Hydroxypropyl have the highest hydroxypropyl starch content of 86%. One with a starch content of 83% is classified as Finesoft C, and the present invention uses Finesoft T, which can be easily applied by those skilled in the art.

Therefore, Finesoft is used to create a 'chewy texture' and 'to prevent it from hardening even after cooling.'

In addition, among the dough materials of the present invention, malt extract is used using malt powder prepared through a normal extract production procedure.

(2) Material mixing step

First, 27.04% by weight of strong rice flour, 13.51% by weight of bread flour, 6.76% by weight of Pine Soat T, 5.07% by weight of sugar, 0.68% by weight of powdered milk, 1.01% by weight of salt, 1.52% by weight of fresh yeast, 5.88% by weight of eggs, 24.33% by weight of water. % and 0.68% by weight of malt extract are placed in a mixing bowl and mixed for 3 minutes per stage. Then, 3.38% by weight of butter is added to the mixed dough and mixed, which has the effect of coating the dough with the oil content of the butter.

Afterwards, the dough temperature is 25°C, 10.14% by weight of pre-treated sweet potatoes are added and mixed in two stages for 10 minutes, and the pre-treated sweet potatoes are diced and mixed into the dough to finish the dough.

Meanwhile, the pre-treated sweet potato contains 68.91% by weight of sweet potato, 20.68% by weight of water, 10.34% by weight of sugar, and 0.07% by weight of salt. After boiling by mixing water, sugar, and salt, diced sweet potatoes are added and boiled for about 10 minutes. After soaking for about an hour, drain the water, store in the refrigerator, and use a standardized amount.

(3) Fermentation step

The mixed dough is fermented for 30 minutes in a fermentation room at a temperature of 25°C and humidity of 75 to 80%, as shown in Figure 4a.

(4) Division stage

The fermented dough is divided into 250g portions using an automatic divider, rounded, rested for 10 to 25 minutes, and then molded to obtain raw dough.

(5) Second fermentation step

The dough is finished by panning the divided and rounded dough on an iron plate and further fermenting it for 50 minutes in a fermentation room at a temperature of 30°C and a humidity of 75 to 80%.

2. Broccoli cream filling manufacturing process

The broccoli cream filling manufacturing process includes a material preparation step, a material mixing step, and a dividing step in which the dough is used as a topping filler for manufacturing the meringue according to the present invention, and is applied as a topping to the surface of the dough, which is a base composition.

(1) Material preparation stage

Prepare the ingredients by measuring 32.14% by weight of milk butter, 32.14% by weight of butter cream, 12.84% by weight of sugar, 2.02% by weight of condensed milk, and 2.86% by weight of broccoli powder.

(2) Material mixing step

First, 32.14% by weight of milk butter, 32.14% by weight of butter cream, 12.84% by weight of sugar, and 2.02% by weight of condensed milk are mixed, then 2.86% by weight of broccoli powder is added and mixed.

(3) Division stage

The filling mixed with the broccoli powder is divided into 50g portions, stored in the refrigerator, and used as a broccoli cream filling.

3. Topping meringue filling manufacturing process

The topping meringue filling is filled on the top of the meringue provided by baking dough containing dough and broccoli cream filling for the production of meringue according to the present invention, and is composed through a material preparation step and a mixing step.

(1) Material preparation stage

Prepare the ingredients by measuring 43.73% by weight of egg white, 32.07% by weight of sugar, 0.15% by weight of lemon juice, 10.93% by weight of purple sweet potato (dried), 2.19% by weight of broccoli powder, and 10.93% by weight of cake flour.

(2) Mixing step

First, 43.73% by weight of egg white and 32.07% by weight of sugar were mixed and whipped, then 0.15% by weight of lemon juice, 10.93% by weight of purple sweet potato (dried), 2.19% by weight of broccoli powder, and 10.93% by weight of cake flour were mixed to form the topping meringue filling. Equipped with

The topping meringue filling enhances the taste and flavor of the sweet potato through purple sweet potato and broccoli powder, improves the chewy texture, and the sweet taste of the purple sweet potato reduces the bitter taste of broccoli, highlighting the taste and flavor of the sweet potato.

In addition, broccoli compensates for the lack of iron and calcium in sweet potatoes, providing equal nutrition.

4. Molding process

This molding process is for manufacturing meringue using purple sweet potatoes and broccoli according to the present invention, and includes a material preparation step, a molding step, a firing step, and a post-processing step, as shown in Figure 3 attached.

(1) Material preparation stage

Prepare by weighing 72.67% by weight of dough, 14.54% by weight of broccoli cream filling, 11.63% by weight of topping meringue filling, and 1.16% by weight of sugar powder.

(2) Molding stage

After adding 14.54% by weight of the broccoli cream filling to 72.67% by weight of the dough prepared by secondary fermentation as shown in Figure 5a, the dough was wrapped to cover the dough so that the broccoli cream filling was not visible as shown in Figure 5b, and then panned as shown in Figure 5c. Thus, a molded product is provided.

(3) Firing step

If the molded product prepared by the above procedure is fired in a convention oven at 175°C for 10 minutes, the temperature is lowered and fired for an additional 17 minutes at 170°C, the first meringue is prepared as shown in FIG. 6.

(4) Post-process steps

The meringue prepared through the above firing step After applying 11.63% by weight of the topping meringue filling on the top as shown in Figure 7, and then additionally applying 1.16% by weight of sugar powder, a meringue is produced as shown in Figure 8 attached.

Example

The same sugar powder as the mixing ratio according to the dough production, broccoli cream filling, and topping meringue production was added, and the mixing ratio of the molding process was configured as shown in Table 1 based on each improved combination, and meringue was manufactured under the same conditions. (Unit) weight%)

Composition comparison table division Example 1 Example 2 Example 3 Example 4 Example 5 Raw material 74.24 73.12 72.67 71.12 70.09 Broccoli Cream Filling 12.97 14.09 14.54 16.09 17.12 topping meringue filling 11.63 11.63 11.63 11.63 11.63 Sugar powder 1.16 1.16 1.16 1.16 1.16

Measure out the dough, broccoli cream filling, and topping meringue filling shown in the above example, add the broccoli cream filling to the dough, knead it, bake it in a convention oven at 175°C for 10 minutes, lower the temperature, and add 17 minutes at 170°C. After firing, the improved topping meringue filling was applied to the top of the meringue, and sugar powder was sprinkled to complete each meringue.

Sensory test

In order to compare the quality of each meringue prepared in Examples 1 to 5, 20 sensory testers (10 men and women in their 20s and 30s each in their 20s and 30s) with more than 3 years of sensory test experience in the food-related field were evaluated using a 5-point scale. The appearance, taste, texture, and overall preference of the bread were investigated and measured, and the results are shown in Table 2 below.

Sensory comparison table item Example 1 Example 2 Example 3 Example 4 Example 5 Exterior 4.2 4.4 4.4 4.4 4.3 taste 4.1 4.3 4.7 4.5 4.2 Texture 4.2 4.5 4.6 4.3 4.1 preference 4.0 4.4 4.8 4.1 3.9

The sensory test results for each item in Table 2 above are calculated by adding up all the scores of the sensory testers, dividing by the number of sensory testers, and rounding off to two decimal places. The higher the number, the better the sensory quality. As shown in the results in Table 2, the meringue of Example 3 prepared with the composition of 72.67% by weight of dough, 14.54% by weight of broccoli cream filling, 11.63% by weight of topping meringue filling, and 1.16% by weight of sugar powder according to the present invention was superior in sensory terms. It was evaluated as excellent.

The present invention is not limited to the embodiments described above, and various modifications and changes may be made by those skilled in the art, which are included in the spirit and scope of the present invention defined in the appended claims.

Claims (3)

Put strong rice flour, bread flour, fine soap T, sugar 5.07, powdered milk, salt, fresh yeast, egg, water and malt in a mixing bowl and mix. Then, add butter to the mixed dough and mix to make the dough with butter's fat content. After coating, add pre-treated sweet potato and mix at a dough temperature of 25℃, ferment for 30 minutes, divide into 250g portions, round, rest for 10 to 25 minutes, pan on an iron plate, temperature 30℃, humidity 75~ Dough manufacturing process, which involves additional fermentation in an 80% fermentation room for 50 minutes;
A broccoli cream filling manufacturing process in which milk butter, butter cream, sugar and condensed milk are mixed, then broccoli powder is added and mixed, and the filling is divided into 50g portions;
A topping meringue filling manufacturing process in which egg whites and sugar are mixed and whipped, then lemon juice, dried purple sweet potatoes, broccoli powder and cake flour are mixed and aged; and
Meringue prepared by adding the broccoli cream filling to the dough, wrapping and panning it to cover the dough so that the broccoli cream filling is not visible, baking it in a convention oven at 175℃ for 10 minutes, lowering the temperature, and baking it for an additional 17 minutes at 170℃. A meringue manufacturing method using purple sweet potatoes and broccoli, characterized in that it includes a molding process provided by applying topping meringue filling to the surface and then additionally applying sugar powder.
According to claim 1,
The dough manufacturing process is
Strong rice flour 27.04% by weight, strong flour 13.51% by weight, Pine Soft T 6.76% by weight, sugar 5.07% by weight, powdered milk 0.68% by weight, salt 1.01% by weight, fresh yeast 1.52% by weight, egg 5.88% by weight, water 24.33% by weight, It consists of 0.68% by weight of malt, 3.38% by weight of butter, and 10.14% by weight of pre-treated sweet potatoes,
The broccoli cream filling manufacturing process is
It consists of 32.14% by weight of milk butter, 32.14% by weight of butter cream, 12.84% by weight of sugar, 2.02% by weight of condensed milk, and 2.86% by weight of broccoli powder,
The topping meringue filling manufacturing process is
It consists of 43.73% by weight egg white, 32.07% by weight sugar, 0.15% by weight lemon juice, 10.93% by weight dried purple sweet potato, 2.19% by weight broccoli powder, and 10.93% by weight cake flour,
The molding process is
A meringue manufacturing method using purple sweet potatoes and broccoli, characterized in that it consists of 72.67% by weight of dough, 14.54% by weight of broccoli cream filling, 11.63% by weight of topping meringue filling, and 1.16% by weight of sugar powder.
According to claim 2,
The pre-treated sweet potatoes in the dough manufacturing process are
Boil 20.68% by weight of water, 10.34% by weight of sugar, and 0.07% by weight of salt, add 68.91% by weight of diced sweet potatoes, boil for 10 minutes, soak for about 1 hour, drain in a strainer, refrigerate, and form a standardized product. A meringue manufacturing method using purple sweet potatoes and broccoli, characterized by using sheep.