KR20240031850A - Macaron with soybean flour and manufacturing method of the same - Google Patents

Abstract

The present invention relates to macarons containing soy flour and a method for manufacturing the same, and more specifically, to a macaron containing soy powder with a new recipe that can meet the various tastes or needs of consumers and a method for manufacturing the same. More specifically, the present invention manufactures macarons using soybean powder, which has a soft texture and high nutrient content, making macaroons containing soybean powder a new recipe that can meet the tastes and needs of modern people who are interested in health, and the manufacture thereof. It's about method.
The method for producing macarons containing soybean powder according to the present invention includes the steps of preparing macaron ingredients consisting of soybean powder, eggs, sugar, milk and butter and then weighing them to a certain weight (S1); Mixing and stirring the milk and sugar, then adding egg yolk to prepare anglaise (S2); Mixing the soybean powder with the butter and whipping it, then adding the anglaise and whipping it to prepare sanding cream (S3); Step of manufacturing a pair of macaron coque (S4); Manufacturing macarons by sanding the sanding cream on the pair of macaron coques (S5); And a step (S6) of maturing the macaron.

Description

Macaron containing soybean flour and manufacturing method thereof {MACARON WITH SOYBEAN FLOUR AND MANUFACTURING METHOD OF THE SAME}

The present invention relates to macarons containing soy flour and a method for manufacturing the same, and more specifically, to a macaron containing soy powder with a new recipe that can meet the various tastes or needs of consumers and a method for manufacturing the same.

More specifically, the present invention manufactures macarons using soybean powder, which has a soft texture and high nutrient content, making macaroons containing soybean powder a new recipe that can meet the tastes and needs of modern people who are interested in health, and the manufacture thereof. It's about method.

Recently, as living standards have improved, consumers' food preferences have become more diverse and sophisticated, and there is a growing tendency to prefer processed foods that are easy to cook and have a high taste preference.

In addition, as the industrial society develops, there is a shift toward Westernization of dietary habits and a tendency to pursue convenient eating habits. Adults living in society are leading busy daily lives, and breakfast, which starts the day, is replaced with bread, cookies, and snacks as a substitute for rice. Consumption of rice cakes and other products is increasing significantly.

In addition, conventional breads, cookies, etc. as described above are processed foods based on flour and sugar, and have the problem of not being able to supply various nutrients in a balanced manner due to limitations in raw materials. In accordance with this trend, research has recently been conducted on bread, confectionery, etc. to contain various functional substances that can improve usability by breaking away from conventional manufacturing methods.

In general, a macaron is a type of confectionery made by adding sugar, almonds, coconut, vanilla, etc. to egg whites, foaming them, forming them into a certain shape, and then baking them in the oven. Along with dacquoise, they are representative meringue (foam) confectionery. It is smooth and soft on the inside and crispy on the outside. The recipe for macarons used in Venice, Italy, dates back to the 13th century. At that time, small almond cookies were called macerone, meaning ‘good dough (delicate dough).’ In 1533, when Catherine of the Medici family of Italy, who loved macarons, married King Henry II of France, the macaron recipe was introduced to France and gradually spread throughout Europe. Because macarons are made using meringue, they are much softer than ordinary confectionery and can be eaten by anyone, regardless of gender or age, and because they are sweet in taste, they are often sold for entertaining or as gifts.

There are three major ways to make macarons: French meringue, Italian meringue, and Swiss meringue. French meringue is made by whipping egg whites with sugar and baking them like a cake. It is mainly used to make products. Italian meringue is made by whipping egg whites and pouring boiled sugar syrup. It is hard, shiny, and sterilized, so it is used to make butter cream such as nougat, marshmallow, etc., which are eaten raw. Swiss meringue Meringue is made by whipping egg whites in a double boiler. It is less hard than Italian meringue and is easier to shape, so it is mainly used for decoration or making meringue cookies.

However, French meringue and Italian meringue are mainly used rather than Swiss meringue. French meringue is simple to make and has an excellent macaron texture, but the foam strength is weak, making it difficult for beginners to make, and Italian meringue has hard foam, so it is difficult for beginners to make. Although it is easy to make, the process of making the syrup is cumbersome and the texture of the macaron is poor.

The first macaron was a round, flat, and plain cookie-shaped dessert, but as the 20th century approached, two macarons made by smearing cream and sticking them together were widely called macarons. The reason there is cream between two macarons is because of the cream. Because it has a softer taste, it is more popular than regular macarons, so many macarons of this type are being made.

Macarons are one of the most popular desserts because they can be made in a variety of colors and flavors using a variety of ingredients and have a wide range of applications. However, they are not easy to make due to the difficult recipe.

In particular, macarons are made with meringue, so they are much softer and sweeter than ordinary confectionery, but there is a problem in that a lot of sugar is used to create a sweet taste. For example, macarons use a large amount of sugar to give them a sweet taste, with the amount of sugar used being two to three times that of almonds.

In addition, as mentioned above, macarons have a wide range of applications and are manufactured using a variety of ingredients, but because they use processed colorings or powders to express taste, texture, and color, they are perceived as a burdensome food for consumers who are reluctant to use them. It is becoming.

Meanwhile, soybeans are rich in protein and fatty acids compared to other soybeans, so vegetarians use soybeans to consume protein as a meat substitute. In particular, soybeans are a food ingredient that has recently been in the spotlight as a super food because it is effective in preventing adult diseases and reducing weight.

The origin of soybeans is Korea and Manchuria, China, and there are records of them being cultivated since the early Three Kingdoms period (early 1st century BC). However, it is now widely cultivated in the United States, Brazil, and Argentina, and more than half of the world's soybean medicine is produced in the United States. In Korea, it is cultivated in Chungnam, Gangwon, and Gyeongbuk.

Soybeans, which served as the most important protein source in our people's diet, are an important source of vegetable protein and fat, which are lacking in rice. They are the raw material for traditional foods such as soy sauce and soybean paste that we consume every day, and are the source of essential foods such as tofu and bean sprouts. As such, soybeans are highly connected to our food culture, and their utilization rate is also steadily increasing.

Soybeans are ground finely into soybean powder and used as a seasoning. Soybean powder can be added at the end of soup dishes such as soybean paste soup or kimchi stew to double the savory flavor. After washing vegetables such as chives or cabbage, when the moisture remains, coat them with soybean powder, steam them, and season them to make a savory vegetable side dish. You can make it.

As a variety of prior art related to macarons, Republic of Korea Patent No. 10-2288252 (registration date August 4, 2021) includes the first step of preparing hemp seed powder; A second step of preparing meringue by mixing egg whites and sugar; A third step of mixing hemp seed powder and powdered sugar into meringue and heating to produce coque; and a fourth step of preparing a garniture containing vegetable additives, wherein a certain amount of garniture is applied to one surface of one side of a pair of coques, and the coque of the other side is covered with the exposed surface of the garniture to form a macaroon. A technology related to a manufacturing method of low-sugar macaroons characterized by completing is disclosed, and in Republic of Korea Patent No. 10-2235822 (registration date March 30, 2021), almond powder and peanut powder are mixed and mixed. Making a powder, obtaining a mixture of 90 to 95 parts by weight of the sugar powder with 100 parts by weight of the mixed powder, adding 18 to 22 parts by weight of egg white to 100 parts by weight of the mixture to obtain almond paste, and 100 parts by weight of sugar. 28 to 32 parts by weight of water are mixed and heated to a temperature of 110 to 120 degrees to make syrup, and the egg whites are whipped in a mixer at 1 speed for 25 to 35 seconds to create foam, and then 100 parts by weight of the egg whites are mixed with sugar. Add 23 to 27 parts by weight and whip for 100 to 120 seconds at 3 speeds to make a meringue by pouring 100 parts by weight of the syrup into 40 to 45 parts by weight of the ingredients and adding 100 parts by weight of the almond paste to 22 parts by weight of the meringue. A step of obtaining a stirred product by stirring, a step of making macaron dough by repeating the macaronage 45 to 55 times to remove bubbles and expelling air, and putting the macaron dough in a piping bag and squeezing it to a certain size, 30 times. A step of drying for ~40 minutes to make a molding, baking the molding at a temperature of 140 to 160 degrees for 13 to 17 minutes to make a molding, and cooling the baked molding for 50 to 70 minutes to complete the molding. A technology for manufacturing macaroons containing peanut powder is disclosed.

In addition, in Republic of Korea Patent No. 10-2256073 (registration date May 18, 2021), (A) mixing nut powder and powder of one or more seaweeds selected from the group consisting of seaweed, seaweed, seaweed, seaweed, and kelp. Preparing a mixture in which the surface of the seaweed powder is coated with a component containing fat derived from nut powder; (B) preparing coke dough by mixing the mixture prepared in step (A) with the meringue prepared by whipping egg whites and sugar; (C) forming and drying the coke dough using a piping bag; (D) baking the dried coke dough to produce coke; and (E) completing the macaron by filling and sanding the filling between the pair of coques prepared in step (D). A technology for manufacturing a seaweed macaron is disclosed, and is registered in the Republic of Korea. In Patent No. 10-2126013 (registration date: June 17, 2020), ingredients including scorched rice powder, egg white, curcumin extract, stevia fermentation extract, and rice powder were prepared and then weighed to a certain weight, and the prepared egg white was Stir and whip, add the measured stevia fermentation extract, curcumin extract, and camellia oil to the whipped egg albumen, stir, and add scorched rice powder and rice flour to the egg albumen to which the stevia fermentation extract, curcumin extract, and camellia oil have been added. A method for producing rice flour macaroons, characterized in that the dough is prepared by adding and stirring, the dough is molded to a certain size, dried, and the dried dough is heated to produce a macaron molding, and the process thereby A technology related to manufactured rice flour macaroons is disclosed.

Republic of Korea Patent No. 10-2288252 (registration date: August 4, 2021) Republic of Korea Patent No. 10-2288252 (registration date: August 4, 2021) Republic of Korea Patent No. 10-2256073 (registration date May 18, 2021) Republic of Korea Patent No. 10-2126013 (registration date: June 17, 2020)

The present invention was made to solve the problems of the prior art as described above, and the purpose of the invention is to provide a macaron containing soybean powder with a new recipe that can meet the various tastes and needs of consumers and a method of manufacturing the same. Do it as

More specifically, the present invention manufactures macarons using soybean powder, which has a soft texture and high nutrient content, making macaroons containing soybean powder a new recipe that can meet the tastes and needs of modern people who are interested in health, and the manufacture thereof. The purpose of the invention is to provide a method.

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

In order to achieve the above and the object, the method of manufacturing macarons containing soybean powder according to the present invention is to prepare macaron ingredients consisting of soybean powder, eggs, sugar, milk and butter and then weigh them to a certain weight. Step (S1); Mixing and stirring the milk and sugar, then adding egg yolk to prepare anglaise (S2); Mixing the soybean powder with the butter and whipping it, then adding the anglaise and whipping it to prepare sanding cream (S3); Step of manufacturing a pair of macaron coque (S4); Manufacturing macarons by sanding the sanding cream on the pair of macaron coques (S5); And a step (S6) of maturing the macaron.

In addition, the method for producing macaroons containing soybean powder according to the present invention includes, in step S1, 4 to 6 parts by weight of the soybean powder, 5 to 7 parts by weight of egg yolk, 4 to 5 parts by weight of sugar, and 4 to 5 parts by weight of milk. It is characterized by measuring 8 to 10 parts by weight of butter.

In addition, the method for producing macaroons containing soybean powder according to the present invention includes the step S2 of adding sugar to the milk, stirring it, and heating it to 40 ± 0.5° C. (21); Adding the egg yolk, filtering it through a sieve, stirring, and heating to 85 ± 0.5°C to prepare anglaise (S22); And cooling the anglaise to 25 ± 0.5°C (S23).

In addition, the method for producing macaroons containing soybean powder according to the present invention includes the step S4 of preparing a meringue by mixing the egg white and sugar (S41); Preparing macaron dough by mixing almond powder with the meringue (S42); And a step (S43) of baking the macaron dough and manufacturing a pair of macaron coques.

In addition, in the method of manufacturing macarons containing soybean powder according to the present invention, in step S5, the sanding cream is applied to the inner surface of one of the pair of macaron pods and then applied to the other of the pair of macaron pods. It is characterized in that the macaron is manufactured by covering one macaron coque.

In addition, the method for producing macarons containing soy flour according to the present invention is characterized in that, in step S6, the macarons are refrigerated and aged at 3 to 5 ° C. for 12 to 24 hours.

On the other hand, the macaron containing soy flour according to the present invention is characterized in that it is manufactured by the method for manufacturing macarons containing soy powder according to the present invention.

According to the macaroon containing soybean powder and its manufacturing method according to the present invention having the above configuration, it is possible to provide a macaron containing soybean powder with a new recipe and a manufacturing method thereof that can meet the various tastes or needs of consumers. there is.

More specifically, according to the macaron containing soybean powder and its manufacturing method according to the present invention, macaroons are manufactured using soybean powder, so the texture is soft and the nutritional content is high, satisfying the tastes and needs of modern people who are interested in health. We can provide macaroons containing soybean powder with a new recipe and a manufacturing method thereof.

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

1 is a manufacturing process diagram schematically showing a method of manufacturing macaroons containing soybean powder according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the contents described below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete and so that the technical idea of the present invention can be sufficiently conveyed to those skilled in the art. Like symbols represent like elements throughout this specification.

Figure 1 is a manufacturing process diagram schematically showing the manufacturing method of macaroons containing soybean powder according to the present invention.

The method for producing macarons containing soybean powder according to the present invention includes the steps of preparing macaron ingredients consisting of soybean powder, eggs, sugar, milk and butter and then weighing them to a certain weight (S1); Mixing and stirring the milk and sugar, then adding egg yolk to prepare anglaise (S2); Mixing the soybean powder with the butter and whipping it, then adding the anglaise and whipping it to prepare sanding cream (S3); Step of manufacturing a pair of macaron coque (S4); Manufacturing macarons by sanding the sanding cream on the pair of macaron coques (S5); and a step of maturing the macaron (S6).

Hereinafter, the method for producing macarons containing soybean powder according to the present invention will be described step by step in more detail with reference to FIG. 1.

1. Material preparation and weighing step (S1);

This step is to prepare macaron ingredients consisting of soybean powder, eggs, sugar, milk, and butter and then measure them to a certain weight.

More specifically, prepare soybean powder, eggs, sugar, milk and butter, 4 to 6 parts by weight of soybean powder, 15 to 30 parts by weight of eggs, 4 to 5 parts by weight of sugar, 4 to 5 parts by weight of milk, and 8 to 10 parts by weight of butter. It can be configured by measuring the weight.

The soybean powder can be used as soybean powder ground to a certain particle size. For example, the method of producing the soybean powder is to wash the soybeans with water, soak them in water at room temperature for 10 to 15 hours, and then place them on a sieve. This can be done by removing moisture for 1 to 2 hours, spreading it thinly and drying it in a well-ventilated place, or using a low-temperature dryer at a temperature below room temperature. Afterwards, the dried soybeans can be pulverized in a mill and soybean powder can be produced using a sieve of 50 to 150 mesh.

To measure the materials, a commonly used scale may be used, for example, an electronic indicating scale, etc., and the type is not particularly limited.

In addition, the eggs may be prepared by separating and preparing 10 to 20 parts by weight of egg white and 5 to 10 parts by weight of egg yolk.

2. Anglaise manufacturing step (S2);

This step is to prepare anglaise by mixing and stirring the milk and sugar and then adding egg yolk.

More specifically, adding sugar to the milk, stirring it and heating it to 40 ± 0.5°C (21); Adding the egg yolk, filtering it through a sieve, stirring it in a stirrer, and heating to 85 ± 0.5°C to prepare anglaise (S22); and a step (S23) of cooling the anglaise by storing it at room temperature or refrigerated to 25 ± 0.5°C.

In the present invention, the sugar is unrefined sugar and may be one or more selected from the group consisting of muscovado, turbinado, cane sugar, and casonade.

The unrefined sugar is sugar that has not gone through molasses separation and refining processes or is relatively less rough, and retains much of the original flavor of sugarcane juice, so it has a deep and rich sweetness. In other words, not only is it better for your health, but it also tastes better.

In the present invention, by using unrefined sugar from which all of the molasses has not been removed as it has not gone through the molasses separation and refining process, macarons containing the dietary fiber abundant in molasses can be obtained. The unrefined sugar can be replaced with the sugar in a 1:1 ratio.

3. Sanding cream manufacturing step (S3);

This step is to prepare sanding cream by mixing the soy powder with the butter and whipping it, then adding the anglaise and whipping it.

More specifically, the butter may be placed in a spa mixer together with the soybean powder and whipped first, and then the anglaise may be added and whipped secondly.

In the present invention, the spa mixer is made of stainless steel, and is a device that can mix the contents by fixing a ball containing the contents below and installing a whipper, beater, and hook.

In the present invention, the method of whipping to create foam can be configured with a known method, device, or machine, and the method, device, or machine is not particularly limited.

4. Macaron coque manufacturing step (S4);

This step is to manufacture a pair of macaron coques.

More specifically, preparing a meringue by mixing the egg white and sugar (S41); Preparing macaron dough by mixing almond powder with the meringue (S42); and baking the macaron dough to produce a pair of macaron coques (S43).

Put the macaron dough in a piping bag, form it into a circular shape with an average diameter of 4.7 to 5.5 cm, dry it at room temperature for 10 to 20 minutes, bake it at 130°C for 20 minutes, and cool it to room temperature to make macaron coques, as long as they are similar in size. It can consist of preparing a pair of macaron coques.

In the present invention, the above method is an example, and the macaron cocoa can be made using a known method and recipe, and the method and recipe are not particularly limited.

5. Macaroon manufacturing step (S5);

This step is to manufacture macarons by sanding the sanding cream on the pair of macaron coques.

More specifically, the sanding cream prepared in step S3 is applied to the inner surface of one of the pair of macaron pods prepared in step S4, and then the macaron pod of the other pair of the pair is covered to make a macaron. It can be configured by manufacturing.

6. Macaron ripening step (S6);

This step is a step of maturing the macaroons.

More specifically, the macarons prepared in step S5 may be aged by refrigerating them at 3 to 5°C for 12 to 24 hours.

Through the ripening process, the fat contained in the almond powder spreads evenly throughout the macaron, and the moisture from the sanding cream seeps into the macaron coque, creating a soft and chewy texture.

As another embodiment of the present invention, a sugar substitute may be used to replace the sugar.

The sugar substitute is a natural sweetener that can replace sugar, and in the present invention, it may be composed of any one selected from the group consisting of stevia, honey, and xylitol.

Stevia is a representative natural sweetener and a sugar substitute that is already widely used. It is extracted from the leaves and stems of a plant called stevia, which is native to South America. Although it is 200 to 300 times sweeter than sugar, it has the advantage of not being absorbed into the body and being excreted through urine, etc., so it does not affect blood sugar levels.

The honey is a substitute for sugar with a long history. In the past, sugar was classified as a luxury good and was expensive and difficult to obtain, so most people used honey or grain syrup to sweeten food. Honey, which is the sweetener that has been with mankind for the longest time, is composed of more than 80% sugar, is quickly absorbed into the body, and is rich in various minerals and organic acids, making it very beneficial to health.

Honey is rich in minerals and vitamins, so it is good for relieving fatigue. It also contains a lot of antioxidants, which helps prevent aging. In addition, honey is a sweetener that is completely harmless to human physiological functions, and in addition, honey is rich in potassium and magnesium, so it has various health benefits, such as helping with insomnia.

The xylitol is a natural sweetener extracted from birch trees and was developed as a substitute for sugar during World War II. It is characterized by a cold, sweet taste when consumed, and does not contain fructose, so it does not affect blood sugar or insulin levels. Xylitol also helps with dental health. Xylitol weakens cavity-causing bacteria that occur by fermenting sugar to produce acid and eliminates the cause of cavity by blocking the sugar fermentation process.

In addition, as another embodiment of the present invention, the sugar substitute is a natural sweetener that can replace sugar, including at least one selected from the group consisting of stevia, honey, and xylitol, Monk fruit powder, or hydrangea tea leaf powder. It can be composed of a mixture of any one or more of them.

With respect to 100 parts by weight of any one selected from the group consisting of stevia, honey, and xylitol, 10 to 15 parts by weight of at least one of Monk fruit powder or Hydrangea tea leaf powder is further mixed, wherein the Monk fruit powder and Hydrangea tea leaf powder are mixed. When configured by further mixing together, each component can be mixed in equal parts by weight.

Luohan family is a herbaceous perennial plant of the gourd family and grows natively in China and Thailand. The fruits and leaves of the Luohan family are used as medicine in oriental medicine. They mainly grow in highland areas, prefer cool, foggy climates and sunlight, and live in well-drained, humus-rich soils, making them difficult to cultivate artificially due to the strict cultivation conditions. It has been used as a valuable medicine since ancient times.

The fruit of Luohan fruit is called Luohan fruit in Oriental medicine. It is sweet in taste, cool in nature, non-poisonous, and has the effect of clearing the lungs and enlarging the intestines, so it is mainly used to treat respiratory diseases such as whooping cough, phlegm, and seawater.

The chemical composition of Monk fruit consists of low molecular sugars, amino acids, vitamins, magnesium, phosphorus, iron, and fatty acids. The main ingredient is calabash triterpene glucoside, and mogroside, which has a sugar content of about 250 times more than sucrose, is known to be the main ingredient.

Luohan fruit has a sugar content about 300 to 400 times higher than sugar. Unlike sugar, the sweetness of Luohan fruit is not due to saccharides, but is due to triterpene glycoside, so it is used as an alternative sweetener, especially for obesity, high blood pressure, and diabetes. It is also used as an alternative sweetener for disease patients.

In the present invention, the Luohan fruit powder is obtained by powdering the pulp of the Luohan fruit, and the powdering method of the Luohan fruit may be performed by a known method, device or machine, and the method, device or machine is not particularly limited. That is not the case.

Meanwhile, Hydrangea tea is a 30-year-old deciduous tree of the Saxifragaceae family, of which 16 genera and 36 species are distributed in Korea, and is generally known as gamro tea. Hydrangea, the raw material for hydrangea tea, was originally highly regarded for its ornamental value and was mainly used as a decorative flower, but recently, its leaves, stems, and roots are used as herbal medicine, and attention is being paid to its medicinal efficacy.

Domestic hydrangea tea (Hydrangea macrophylla) is less toxic than Chinese leaf tea (Hydrangea aspera DON), and has a refreshing sweetness without the bitter and unpleasant sweetness of Japanese ama tea (Hydrangea macrophylla SERINGE var thunbergii Makino), providing excellent sensory properties. It is known to have characteristics. In particular, because Korea's hydrangea tea is grown in highlands over 700m above sea level, it has a unique non-sugar sweet taste and mint flavor.

Hydrangea tea is reported to contain phyllodulcin, isophyllodulcin, and thunberginol A, B, C, E, F, etc. The main components of the sweetness of hydrangea tea are phyllodulcine and isophylodulcine, which are known to have a sweetness 400 to 800 times that of sugar. However, since they exist in the form of 8-β-glucoside, a glycoside, in the raw leaves themselves, they are known to have no sweet taste, but are known to have a sweet taste due to decomposition through enzyme action through processes such as drying and grinding.

Because phyllodulcine is a non-sugar ingredient, it is a sugar substitute that allows people who need to limit sugar intake, such as those with obesity or diabetes, to enjoy sweetness while maintaining their health.

In the present invention, the hydrangea tea leaf powder is obtained by powdering the above-mentioned hydrangea tea leaves, and the method of powdering the hydrangea tea leaves can be configured by a known method, device, or machine, and the method, device, or machine is not particularly limited.

More specifically, the present invention will be described in more detail below through examples. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

(1) Prepare and measure the ingredients.

- Prepare soybean powder, eggs, sugar, milk and butter.

- Measure out 4-6 parts by weight of soybean powder, 15-30 parts by weight of eggs, 4-5 parts by weight of sugar, 4-5 parts by weight of milk, and 8-10 parts by weight of butter. Here, the soybean powder has a particle size of 50 to 150 mesh.

(2) Produce anglaise.

- Add sugar to the milk, stir and heat to 40±0.5℃.

- After adding the egg yolk, filter it through a sieve, stir in a stirrer, and heat to 85 ± 0.5°C to prepare anglaise.

- Cool the anglaise by storing it at room temperature or refrigerated to 25 ± 0.5°C.

(3) Prepare sanding cream.

- Put the butter together with the soybean powder in a spa mixer and whip it first, then add the anglaise and whip it a second time.

(4) Manufacture macaron coque.

- Prepare meringue by mixing the egg white and sugar.

- Prepare macaron dough by mixing almond powder with the meringue.

- Put the macaron dough in a piping bag, form it into a circular shape with an average diameter of 4.7 to 5.5 cm, dry it at room temperature for 10 to 20 minutes, bake it at 130°C for 20 minutes, and cool it to room temperature to make macaron coques of similar size. Prepare a pair of macaron coques.

(5) Manufacture macaroons.

- Apply the sanding cream prepared in (3) to the inner surface of one of the pair of macaron pods prepared in (4) and then cover the macaron pod of the other of the pair of macaron pods to prepare a macaron.

(6) Ripen the macarons.

- The macaron prepared in (5) is refrigerated and aged at 3 to 5°C for 12 to 24 hours to complete the macaron according to the present invention.

In [Example 1], the same method as [Example 1] was performed, except that muscovado, an unrefined sugar, was used as sugar.

In [Example 1], the same method as [Example 1] was performed, except that stevia was used as a sugar substitute.

In [Example 1], the same method as [Example 1] was carried out, except that sugar was used as a sugar substitute by mixing 100 parts by weight of stevia with 5 parts by weight of Monk fruit powder and 5 parts by weight of hydrangea tea leaf powder. did.

[Comparative Example 1]

Commercially available macarons were prepared and used as [Comparative Example 1].

[Test example: sensory evaluation]

As samples, sensory evaluation was conducted on macarons containing soybean powder according to the present invention of [Example 1] to [Example 4] and macarons of [Comparative Example 1] sold commercially. For the sensory evaluation, a total of 100 adults (50 men and women) were selected as a consumer panel, and a 9-point scoring method was used for taste (flavor), aroma, chewiness (texture), and overall preference (9: very good, 7: good, 5: average). , 3: bad, 1: very bad), and the results are shown in [Table 1].

Here, 20 g of all samples used for sensory evaluation were put in the mouth, chewed for 20 seconds, stimulated the oral epidermis evenly, and then spit out. After completing the evaluation of one sample, the mouth was washed with water, and after 10 minutes, the next sample was evaluated. .

division taste (flavor) incense Chewy (texture) overall preference Example 1 7.0 7.0 7.5 7.3 Example 2 7.0 6.9 7.4 7.2 Example 3 7.4 7.4 7.5 7.4 Example 4 7.3 7.3 7.5 7.3 Comparative Example 1 5.0 4.9 5.0 5.0

As confirmed in [Table 1] above, macaroons containing soybean powder according to the present invention have all of the taste (flavor), aroma, chewiness (texture) and overall preference for [Example 1] to [Example 4]. It was confirmed that it was evaluated much higher than [Comparative Example 1] in terms of aspect. In particular, it can be seen that it was evaluated more highly in terms of chewiness (texture).

In addition, in the case of [Example 3] in which stevia was used as a sugar substitute, and in the case of [Example 4] in which stevia was further mixed with Monarch fruit powder and hydrangea tea leaf powder, the taste (flavor), It was confirmed that it was more preferred in terms of scent.

Therefore, the macaron containing soybean powder according to the present invention can be expected to meet the tastes and needs of modern people who are interested in health by producing macarons using soybean powder, which has a soft texture and high nutrient content.

The present invention described above is merely illustrative, and those skilled in the art will appreciate that various modifications and other equivalent embodiments are possible therefrom. Therefore, it will be understood that the present invention is not limited to the forms mentioned in the detailed description above. Therefore, the true scope of technical protection of the present invention should be determined by the technical spirit of the attached patent claims. In addition, the present invention should be understood to include all modifications, equivalents and substitutes within the spirit and scope of the present invention as defined by the appended claims.

Claims (7)

In the method of manufacturing macarons,
Step (S1) of preparing macaron ingredients consisting of soybean powder, eggs, sugar, milk and butter and then weighing them to a certain weight;
Mixing and stirring the milk and sugar, then adding egg yolk to prepare anglaise (S2);
Mixing the soybean powder with the butter and whipping it, then adding the anglaise and whipping it to prepare sanding cream (S3);
Step of manufacturing a pair of macaron coque (S4);
Manufacturing macarons by sanding the sanding cream on the pair of macaron coques (S5); and
A method of producing a macaron containing soy flour, comprising a step (S6) of maturing the macaron.
According to paragraph 1,
In step S1,
Manufacture of macaroons containing soybean powder, characterized in that 4-6 parts by weight of soybean powder, 15-30 parts by weight of eggs, 4-5 parts by weight of sugar, 4-5 parts by weight of milk, and 8-10 parts by weight of butter are measured. method.
According to paragraph 1,
In step S2,
Adding sugar to the milk, stirring and heating to 40 ± 0.5°C (21);
Adding the egg yolk, filtering it through a sieve, stirring, and heating to 85 ± 0.5°C to prepare anglaise (S22); and
A method of manufacturing a macaron containing soy flour, comprising the step of cooling the anglaise to 25 ± 0.5°C (S23).
According to paragraph 1,
In step S4,
Preparing a meringue by mixing the egg white and sugar (S41);
Preparing macaron dough by mixing almond powder with the meringue (S42); and
A method of manufacturing a macaron containing soy flour, comprising: baking the macaron dough to produce a pair of macaron coques (S43).
According to paragraph 1,
In step S5,
A macaron containing soy powder, characterized in that the macaron is manufactured by applying the sanding cream to the inner surface of one of the pair of macaron pods and then covering the macaron pod of the other of the pair of macaron pods. Manufacturing method.
According to paragraph 1,
In step S6,
A method for producing macarons containing soybean powder, characterized in that the macarons are refrigerated and aged at 3-5°C for 12-24 hours.
In macaroons,
A macaroon containing soybean powder, characterized in that it is manufactured by the method for manufacturing a macaron containing soybean powder according to any one of claims 1 to 6.