KR20240059174A - Rice wine dacquoise and its manufacturing method - Google Patents

Abstract

The present invention includes the steps of mixing sugar powder, almond powder, and soft rice flour to prepare a first mixture; Mixing the first mixture with meringue prepared by whipping egg whites and sugar to prepare shell dough; Panning the shell dough; Sprinkling sugar powder on the outer surface of the shell dough panned in the panning step and baking it to produce a shell; and completing the dacquoise by sanding the filling between the pair of shells produced in the shell manufacturing step. .
According to the present invention, the butter cream and sauce using makgeolli provide a unique flavor while allowing alcohol to volatilize, allowing people of all ages to consume it, and the use of powdered rice powder instead of flour has the effect of providing a chewy texture.

Description

Rice wine dacquoise and its manufacturing method}

The present invention relates to rice wine dacquoise and a method of manufacturing the same. More specifically, the butter cream and sauce using makgeolli give a unique flavor while the alcohol volatilizes, making it possible for people of all ages to consume, and using powdered rice instead of flour. This is about the manufacturing method of fusion Korean food and rice wine dacquoise with a chewy texture.

In general, Dacquoise, along with macarons, is one of the representative meringue (foam) confectionery of Provence, France. It is originally a traditional confectionery from 'Dax', a small town in the Landes region of France, and is a representative French snack. Dacquoise has been loved for a long time as a round cake sheet that is eaten with a generous amount of soft cream sandwiched in the middle. It is said that in Japan, which is called the paradise of baked confectionery, it was reborn as an oval-shaped baked confectionery large enough to be held in one hand.

Dacquoise is a dessert with a nutty flavor and a round shape containing almonds. The center is filled with soft and rich whipped cream or butter cream, stacked in several layers, and eaten chilled. Fruits are sometimes added instead of cream, and the outside is covered with soft and rich whipped cream or butter cream. It is crunchy and soft on the inside, giving it a light and fluffy texture in your mouth.

In addition, dacquoise is a confectionery baked with meringue bubbles like a macaron, so it is crispy on the outside and soft and moist on the inside. As a baked confectionery, 'Dacquoise' uses more meringue and less almond powder than when baking with a cake sheet to maintain a moist texture, while using almond powder thoroughly dried in the oven to make the outside crispy.

As a prior art related to such dacquoise, Korean Patent Publication No. 10-2016-0059616 discloses “Colored dacquoise and its manufacturing method,” which includes the first step of preparing meringue and kneading powder; Step 2: mixing the meringue, kneading powder, and syrup-type coloring to prepare dough, and panning the dough into a mold; And a third step of manufacturing dacquoise by sprinkling powdered sugar on the upper surface of the panned dough, baking it in an oven preheated to 170 to 180°C for 10 to 15 minutes, and then cooling it outside the oven.

However, this prior art lacks consideration for providing excellent flavor and texture, so improvement is needed.

In order to solve the problems of the prior art as described above, the butter cream and sauce using makgeolli give it a unique flavor while the alcohol volatilizes, making it possible for people of all ages to consume, and the use of powdered rice powder instead of flour provides a chewy texture. The purpose is to do this.

Other objects of the present invention may be easily understood through the description of the examples below.

In order to achieve the above-described object, according to one aspect of the present invention, preparing a first mixture by mixing sugar powder, almond powder, and soft rice flour; Mixing the first mixture with meringue prepared by whipping egg whites and sugar to prepare shell dough; Panning the shell dough; Sprinkling sugar powder on the outer surface of the shell dough panned in the panning step and baking it to produce a shell; And a step of completing the dacquoise by sanding the filling between a pair of shells manufactured in the step of manufacturing the shell.

The shell dough may be composed of 55 to 60 weight ratio of sugar powder, 55 to 60 weight ratio of almond powder, 10 to 15 weight ratio of soft rice powder, 70 to 80 weight ratio of egg white, and 25 to 30 weight ratio of sugar.

The filling can be completed by squeezing makgeolli anglaise butter cream onto the bottom of the shell, squeezing makgeolli sauce into the center of the bottom of the shell, and then adding stir-fried brown rice.

The makgeolli anglaise butter cream includes measuring 0.35 to 0.45 parts by weight of egg yolk, 0.3 to 0.4 parts by weight of sugar, and 0.3 to 0.4 parts by weight of makgeolli for 100 parts by weight of butter; Beating the measured egg yolk and mixing it with the measured sugar; Putting the measured makgeolli into a container and heating it; Adding 0.5 to 5 parts by weight of seaweed powder to the measured butter and creaming it to produce seaweed butter cream; Pouring and mixing the heated makgeolli into a second mixture of the egg yolk and the sugar; Stirring a third mixture of the second mixture and the makgeolli while heating it over low heat; Spreading the third mixture stirred over low heat into a container and cooling it in a refrigerator or on ice; And it may include preparing makgeolli anglaise butter cream by adding the seaweed butter cream to 100 parts by weight of the cooled third mixture and creaming it.

The makgeolli puree is prepared by mixing 0.2 to 0.3 parts by weight of sugar, 0.3 to 0.4 parts by weight of fresh cream, and 0.1 to 0.2 parts by weight of corn starch with 100 parts by weight of makgeolli to prepare a fourth mixture; heating the fourth mixture; and cooling the heated fourth mixture.

The makgeolli ganache includes measuring 0.2 parts by weight of corn starch, 0.3 parts by weight of butter, and 1 to 1.5 parts by weight of dark chocolate per 100 parts by weight of makgeolli; Heating a fifth mixture of the measured makgeolli and the measured corn starch; Adding the measured butter to the fifth mixture, melting it with residual heat, and mixing to prepare a sixth mixture; It may include adding the measured dark chocolate to the sixth mixture, melting it with residual heat, and mixing.

According to another aspect of the present invention, rice jelly dacquoise produced by the method for producing rice jelly dacquoise according to one aspect of the present invention is provided.

According to the rice wine dacquoise and its manufacturing method according to the present invention, the butter cream and sauce using makgeolli provide a unique flavor while the alcohol volatilizes, making it possible for people of all ages to consume, and the use of powdered rice powder instead of flour makes it chewy. It has the effect of providing texture.

Figure 1 is a flow chart illustrating a method of manufacturing rice wine dacquoise according to an embodiment of the present invention.
Figures 2 to 5 are images for explaining the manufacturing method of rice wine dacquoise according to an embodiment of the present invention.

Since the present invention can be subject to various changes and can have various embodiments, specific embodiments will be illustrated in the drawings and described in detail. However, this is not intended to limit the present invention to specific embodiments, but should be understood to include all changes, equivalents, and substitutes included in the technical idea and scope of the present invention, and may be modified into various other forms. The scope of the present invention is not limited to the following examples.

Hereinafter, embodiments according to the present invention will be described in detail with reference to the attached drawings, and identical or corresponding components will be assigned the same reference numerals regardless of the reference numerals, and redundant description thereof will be omitted.

Figure 1 is a flow chart illustrating a method of manufacturing rice wine dacquoise according to an embodiment of the present invention.

Referring to Figure 1, in the method of producing rice wine dacquoise according to an embodiment of the present invention, first, sugar powder, almond powder, and soft rice powder are mixed to prepare a first mixture (S11).

After completing the preparation of the first mixture, shell dough is prepared by mixing the first mixture with the meringue prepared by whipping egg whites and sugar (S12).

The shell dough is composed of sugar powder, almond powder, soft rice powder, egg white, and sugar. In this example, to improve the texture, sugar powder is used at a weight ratio of 55 to 60, almond powder is used at a weight ratio of 55 to 60, soft rice powder is used at a weight ratio of 10 to 15, It may consist of 70 to 80 egg whites by weight and 25 to 30 sugar by weight.

Unlike existing shells made with wheat flour that are crispy and fluffy, the soft rice powder is chewy and has a texture similar to rice cake or traditional Korean snacks. In this way, it can be seen that attempts to reduce the content of flour were made in pursuit of nutritional value, and the current prospects for the rice flour industry are high, which can be reflected. In addition, in this example, the soft rice powder is mixed at a weight ratio of 10 to 15. If the content of the soft rice powder is less than this, the chewy texture resulting from the addition of rice powder is too slight, and if the content of the soft rice powder exceeds this amount, the chewy texture is too slight. It ruins the unique fluffy texture of azu and reduces the flavor.

After completing the shell dough, pan the shell dough (S13). To pan the shell dough, the shell dough is piped using a piping bag.

Referring to Figure 2, when panning is completed, sugar powder is sprinkled on the outside of the panned shell dough in the panning step and baked to produce a shell (S14). Here, the sugar powder is sprinkled on the outside of the shell dough in two batches. Here, the amount of powder corresponding to one spraying may be the amount customarily used in the confectionery industry.

After completing the manufacturing of the shell, the dacquoise is completed by sanding the filling between the pair of shells manufactured in the shell manufacturing step (S14) (S15).

Referring to Figure 3, the filling is completed by squeezing makgeolli anglaise butter cream evenly on the bottom of the shell, squeezing makgeolli sauce into the center of the bottom of the shell, and then adding a handful of stir-fried brown rice. In order to preserve the unique taste of rice wine dacquoise, the filling contains makgeolli, and to prevent alcohol content remaining in the filling, all fillings undergo a heating process. Meanwhile, milk can be used when making anglaise butter cream, but if both makgeolli and milk are added, the taste and aroma of makgeolli are significantly reduced, so butter cream is made by measuring based on 0.3 to 0.4 weight ratio of makgeolli to 100 weight ratio of butter. manufacture. The reason makgeolli has this weight ratio is because when added below the lower weight ratio, the flavor of makgeolli is weak, and when added above the upper weight ratio, the moisture content increases excessively, making the butter cream soggy and separation may occur. In addition, to enhance the unique crunchy taste of dacquoise, stir-fried brown rice topping is added on top of the anglaise buttercream to preserve the crunchy texture and give consumers the fun of eating it.

Referring to Figure 4, for makgeolli anglaise butter cream, 0.35 to 0.45 parts by weight of egg yolk, 0.3 to 0.4 parts by weight of sugar, and 0.3 to 0.4 parts by weight of makgeolli are measured per 100 parts by weight of butter. After measuring, beat the egg yolk and mix it with the sugar. After completing this mixing, put the measured makgeolli into a container and heat it. Heating the measured makgeolli can be done until the edges of the makgeolli begin to boil slightly. When the makgeolli is heated, 0.5 to 5 parts by weight of seaweed powder is added to the measured butter and creamed to produce seaweed butter cream. Then, pour the heated makgeolli into the second mixture of egg yolk and sugar and mix. After completing the mixing, the third mixture of the second mixture and makgeolli is heated and stirred over low heat. Heat the third mixture and stir until it has a thin soup texture. After completing the heating of the third mixture, spread the third mixture stirred over low heat into a container and cool it in the refrigerator or on ice. Here, a container with a wide mouth is appropriate. Additionally, low heat can refer to the low heat temperature customarily used in the confectionery industry. After rapid cooling of the third mixture using a refrigerator or ice is completed, the seaweed butter cream is added to 100 parts by weight of the cooled third mixture and creamed to prepare makgeolli anglaise butter cream.

Makgeolli puree is prepared by mixing 0.2 to 0.3 parts by weight of sugar, 0.3 to 0.4 parts by weight of fresh cream, and 0.1 to 0.2 parts by weight of corn starch with 100 parts by weight of makgeolli to prepare a fourth mixture, and then heating the fourth mixture. Heating of the fourth mixture may occur until it thickens. Makgeolli puree is produced by cooling the heated fourth mixture without heat.

Makgeolli ganache is made by measuring 0.2 parts by weight of corn starch, 0.3 parts by weight of butter, and 1 to 1.5 parts by weight of dark chocolate per 100 parts by weight of makgeolli, and then heating the fifth mixture of the measured makgeolli and the measured corn starch. The mixture is heated until it thickens. Then, add the measured butter to the fifth mixture, melt it with residual heat, and mix to prepare the sixth mixture. Makgeolli ganache is produced by adding measured dark chocolate to the sixth mixture, melting it with residual heat, and mixing.

Referring to FIG. 5, the rice wine dacquoise according to an embodiment of the present invention is manufactured by the method for producing rice wine dacquoise according to an embodiment of the present invention as described above, so redundant description will be omitted. do.

According to the rice wine dacquoise and its manufacturing method according to the present invention, the most important thing is to manufacture a filling containing makgeolli and to manufacture a gluten-free shell using rice flour instead of wheat flour.

Due to this, the butter cream and sauce using makgeolli provide a unique flavor while allowing the alcohol to volatilize, making it possible for people of all ages to consume, and the use of powdered rice powder instead of wheat flour to provide a chewy texture, including anglaise butter cream. Makgeolli is added to create a spicy makgeolli flavor that can neutralize the greasiness and dull taste. During the manufacturing process, the alcohol evaporates, leaving only the makgeolli scent, so not only can children eat it, but it also has the pungent flavor of makgeolli. The flavors of and anglaise butter cream harmonize well.

In addition, according to the present invention, by disclosing a dessert using rice powder, Western-style desserts using wheat flour can be replaced with rice powder in the future, thereby spreading the new taste more widely to consumers.

Although the present invention has been described with reference to the accompanying drawings, it goes without saying that various modifications and variations can be made without departing from the technical spirit of the present invention. Therefore, the scope of the present invention should not be limited to the described embodiments, but should be determined by the claims described below as well as equivalents to these claims.

Claims (7)

Preparing a first mixture by mixing sugar powder, almond powder, and soft rice flour;
Mixing the first mixture with meringue prepared by whipping egg whites and sugar to prepare shell dough;
Panning the shell dough;
Sprinkling sugar powder on the outer surface of the shell dough panned in the panning step and baking it to produce a shell; and
Completing the dacquoise by sanding the filling between a pair of shells manufactured in the shell manufacturing step;
Method for producing rice wine dacquoise, including. In claim 1,
The shell dough is,
A method for producing rice jelly dacquoise, consisting of 55 to 60 weight ratio of the sugar powder, 55 to 60 weight ratio of the almond powder, 10 to 15 weight ratio of the soft rice powder, 70 to 80 weight ratio of the egg white, and 25 to 30 weight ratio of sugar. In claim 1,
The peeling is,
A method of producing rice wine dacquoise, in which makgeolli anglaise butter cream is squeezed onto the bottom of the shell, makgeolli sauce is squeezed into the center of the bottom of the shell, and then stir-fried brown rice is added to complete the process. In claim 3,
The makgeolli anglaise butter cream is,
Measuring 0.35 to 0.45 parts by weight of egg yolk, 0.3 to 0.4 parts by weight of sugar, and 0.3 to 0.4 parts by weight of makgeolli for 100 parts by weight of butter;
Beating the measured egg yolk and mixing it with the measured sugar;
Putting the measured makgeolli into a container and heating it;
Adding 0.5 to 5 parts by weight of seaweed powder to the measured butter and creaming it to produce seaweed butter cream;
Pouring and mixing the heated makgeolli into a second mixture of the egg yolk and the sugar;
Stirring a third mixture of the second mixture and the makgeolli while heating it over low heat;
Spreading the third mixture stirred over low heat into a container and cooling it in a refrigerator or on ice; and
Preparing makgeolli anglaise butter cream by adding the seaweed butter cream to 100 parts by weight of the cooled third mixture and creaming it;
Method for producing rice wine dacquoise, including. In claim 3,
The makgeolli puree is,
Preparing a fourth mixture by measuring and mixing 0.2 to 0.3 parts by weight of sugar, 0.3 to 0.4 parts by weight of fresh cream, and 0.1 to 0.2 parts by weight of corn starch with 100 parts by weight of makgeolli;
heating the fourth mixture; and
Cooling the heated fourth mixture;
Method for producing rice wine dacquoise, including. In claim 3,
The makgeolli ganache is,
Measuring 0.2 parts by weight of corn starch, 0.3 parts by weight of butter, and 1 to 1.5 parts by weight of dark chocolate per 100 parts by weight of makgeolli;
Heating a fifth mixture of the measured makgeolli and the measured corn starch;
Adding the measured butter to the fifth mixture, melting it with residual heat, and mixing to prepare a sixth mixture;
Adding the measured dark chocolate to the sixth mixture, melting it with residual heat, and mixing;
Method for producing rice wine dacquoise, including. Rice wine dacquoise manufactured by the method for producing rice wine dacquoise according to any one of claims 1 to 6.