KR20240094287A - Fig pie and making process thereof - Google Patents

Abstract

The present invention relates to a fig pie and a method for manufacturing the same. By filling a pie with a filling made of figs and a filling made of cream cheese in an appropriate ratio and baking it to produce a pie, the sugar content is reduced and the taste, aroma and flavor due to the figs are reduced. It relates to a fig pie that has the advantages of improving flavor, providing a soft texture, being rich in high-quality fiber and protein, and improving storage properties, and a method for manufacturing the same.

Description

Fig pie and its manufacturing method {FIG PIE AND MAKING PROCESS THEREOF}

The present invention relates to a fig pie and a method for manufacturing the same. By filling a pie with a filling made of figs and a filling made of cream cheese in an appropriate ratio and baking it to produce a pie, the sugar content is reduced and the taste, aroma and flavor due to the figs are reduced. It relates to a fig pie that has the advantages of improving flavor, providing a soft texture, being rich in high-quality fiber and protein, and improving storage properties, and a method for manufacturing the same.

Pie is a broad concept that refers to the French word tart or tourt. It is a food that is baked with cream, fruit, vegetables, and meat between layers of dough sheets, and in the West, it is used as an appetizer, main dish, or dessert. It is a food that is used in various ways. You can make a variety of pies depending on what filling, called filling, is put between the dough sheets.

Fig (Ficus carica L.) is a subtropical semi-arboreal deciduous tree that belongs to the Moraceae family and has more than 600 species. Its place of origin is said to be the Mediterranean coast and the Carina region of Asia Minor, and it is known as the first fruit used by humans throughout its long history. Figs got the name fig because the flowers are hidden in the calyx and are not visible from the outside. In fact, the part that is considered a fruit is a conversion of the flower itself, and the real fruit is the seed part.

Today, the world's major producing areas are California in the United States and countries around the Mediterranean such as Italy, Turkey, Spain, and Portugal, where it is cultivated in areas with relatively high rainfall and good drainage. It was introduced to Korea from China around 1920 and began to be cultivated in earnest in the 1960s, mainly in Jeju Island and the southern region. 9 In Europe and the United States, the smirna type fig variety is the main variety and is widely used as dried fruit. However, the main varieties produced in Korea are the common type fig, Horaish and Masui Dauphine, which are mainly cultivated for raw food as fall fruits harvested from around September to October.

In the private sector, fig latex has been used for foot problems, ulcers, and hemorrhoids. It is known to be effective in promoting digestion, relieving constipation, and treating poison from poison or fish, and in Oriental medicine, it is used as a dried fruit as a treatment for clearing and detoxifying heat. In general, figs are known to contain a large amount of carbohydrates, minerals, vitamins, and fiber, and are especially high in calcium compared to other fruits, and to contain ficin, a proteolytic enzyme. Currently, most of the consumption of figs is used as fresh fruit, and although it is also processed into jam or canned food, it is not widely used, and most of the figs used as dried fruit are imported. This is because figs are a high-yield fruit tree that can be cultivated with little use of pesticides and are easy to propagate because they have few pests and diseases, but because they have little storability, if they are not processed immediately after harvest, their value decreases and they can be consumed as fresh fruits, divided into other fruits. This is due to the problem that it is not easy to utilize or process because it is small compared to other figs (Antibacterial and antioxidant activities of domestic figs. Wonkwang University Graduate School. Jeong Mi-ran. Master's thesis. 2001)

Meanwhile, Korean Patent No. 10-1469174 discloses a roasted sweet potato pie made by roasting raw sweet potatoes and stuffing the inside to maintain the taste and aroma of the roasted sweet potatoes, and a method for manufacturing the same. In addition, in Korean Patent No. 10-2147229, onion jam can be spread on bread and consumed immediately, and in addition, no change in physical properties or quality occurs during the process of putting it in dough and baking it in the oven, and while reducing the content of sugar and pectin, Disclosed is onion jam with excellent heat resistance, storage stability, and flavor, a manufacturing method thereof, and an onion pie containing the same. In addition, Korean Patent Publication No. 10-2016-0050459 discloses a jelly-type product that can maintain the natural flavor, have a chewy texture, and lower the sugar content when making a fruit pie rich in nutrients beneficial to the human body. A method for manufacturing an eco-friendly sweet persimmon pie with a chewy texture is being disclosed.

Although there are known technologies for various pie manufacturing methods as described above, there has been no disclosure of technology for pie manufacturing using figs, as in the present invention. Due to the nature of figs, they have poor storage properties and the use of figs can increase usability. As the need for research on possibilities is urgently required, the present invention seeks to use these figs to manufacture pies that can improve nutrition and sensory preference.

Korean Patent No. 10-1469174 (2014.11.28.) Korean Patent No. 10-2147229 (2020.08.18.) Korean Patent Publication No. 10-2016-0050459 (May 11, 2016)

The present invention was created to solve the problems described above and provide the necessary technology,

The present invention relates to a fig pie and a method for manufacturing the same. By filling a pie with a filling made of figs and a filling made of cream cheese in an appropriate ratio and baking it to produce a pie, the sugar content is reduced and the taste, aroma and flavor due to the figs are reduced. The purpose is to provide a fig pie and a manufacturing method thereof that have the advantages of improving flavor, having a soft texture, being rich in high-quality fiber and protein, and improving storability.

As an embodiment of the present invention to achieve the above object,

One embodiment of the present invention includes a dough manufacturing step of mixing all-purpose flour, sugar, salt, unsalted butter, water, and egg yolk and kneading the dough to produce pie dough; A dough maturing step of flattening the pie dough prepared in the dough manufacturing step by pushing it with a rolling pin and then maturing it in a refrigerator at 0 to 10° C. for 1 to 2 hours; A first forming step of spreading the pie dough matured in the dough maturation step thinly and molding it to fit a mold; A resting step of resting the pie dough formed in the first forming step in a freezer at -20 to 0°C for 7 to 15 minutes; A first baking step of producing a pie by baking the pie dough rested in the resting step at a temperature of 180 to 220° C. for 10 to 15 minutes; A second baking step of filling the pie baked in the first baking step with cream cheese filling and baking it at 170 to 200°C for 10 to 20 minutes to prepare a draft pie; A cooling step of cooling the draft pie prepared in the secondary baking step; A secondary forming step of filling the crusted pie cooled in the cooling step with fig filling, rolling the pie dough remaining after forming in the first forming step thinly, covering the pie to form an upper surface of the pie, and then applying egg water to the surface; And a third baking step of baking the draft pie formed in the second molding step at 170 to 200° C. for 10 to 20 minutes to produce a finished product. It provides a method for manufacturing a fig pie comprising a.

In the present invention, in the dough manufacturing step, 1 to 2 parts by weight of sugar, 0.3 to 0.7 parts by weight of salt, 30 to 50 parts by weight of unsalted butter, 9 to 12 parts by weight of water, and 2 to 2 parts by weight of egg yolk per 100 parts by weight of flour. It is characterized in that pie dough is produced by mixing 5 parts by weight and kneading it.

In the present invention, the cream cheese filling is prepared by mixing 13 to 18 parts by weight of eggs, 18 to 23 parts by weight of sugar, and 2 to 4 parts by weight of vanilla extract with 100 parts by weight of cream cheese cut into pieces of 0.3 to 0.7 cm. It is characterized in that it is manufactured.

In the present invention, the fig peeling is prepared by mixing 13 to 18 parts by weight of sugar and 8 to 10 parts by weight of lemon juice with 100 parts by weight of figs cut into 1 to 3 cm pieces, heating for 3 to 5 minutes, and then cooling. It is characterized by

In the present invention, in the secondary forming step, 100 to 200 parts by weight of fig filling is filled with 100 parts by weight of the cream cheese filling.

At this time, after the secondary forming step, a stamping step of stamping a fig-shaped stamp on the upper surface of the pie may be further included.

Another embodiment of the present invention provides a fig pie, characterized in that it is produced by the above method.

The fig pie manufactured according to an embodiment of the present invention is manufactured by filling a pie with a filling made of figs and a filling made of cream cheese in an appropriate ratio and baking it, thereby reducing the sugar content and providing flavor and aroma due to the figs. It has the advantage of improving flavor, providing a soft texture, being rich in high-quality fiber and protein, and improving storage.

Figure 1 is a flow chart showing the manufacturing method of fig pie by process step.
Figure 2 is a photograph of the fig pie manufacturing process.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art. Accordingly, the embodiments of the present invention may be modified into various other forms, and the scope of the present invention is not limited to the embodiments described below.

Throughout the specification of the present invention, when a part “includes” a certain element, this means that it may further include other elements rather than excluding other elements, unless specifically stated to the contrary.

The terms "about", "substantially", etc. used throughout the specification of the present invention are used to mean at or close to that value when manufacturing and material tolerances inherent in the stated meaning are presented, and the present invention Precise or absolute figures are used to aid understanding and to prevent unscrupulous infringers from taking unfair advantage of the disclosure. The term “step of” or “step of” used throughout the specification does not mean “step for.”

The present invention relates to a fig pie and a method for manufacturing the same. The method for manufacturing a pie using figs according to the present invention includes a dough manufacturing step (S ₁₀₀ ), a dough maturing step (S ₂₀₀ ), a primary forming step (S ₃₀₀ ), Resting step (S ₄₀₀ ), 1st baking step (S ₅₀₀ ), 2nd baking step (S ₆₀₀ ), cooling step (S ₇₀₀ ), 2nd forming step (S ₈₀₀ ), and 3rd baking step (S ₉₀₀ ). It can be included.

Hereinafter, a method for manufacturing a fig pie according to an embodiment of the present invention will be described in detail. Fig pie (hereinafter also referred to as ‘fig pie’ or ‘pie’) according to an embodiment of the present invention can be more clearly understood by the manufacturing method described later.

Figure 1 is a flow chart showing the manufacturing method of fig pie by process step.

First, the dough manufacturing step can be performed (S ₁₀₀ ).

The dough manufacturing step (S ₁₀₀ ) can be performed by mixing all-purpose flour, sugar, salt, unsalted butter, water, and egg yolk and kneading the dough to produce pie dough.

According to one embodiment of the present invention, 1 to 2 parts by weight of sugar, 0.3 to 0.7 parts by weight of salt, 30 to 50 parts by weight of unsalted butter, 9 to 12 parts by weight of water, and 2 to 5 parts by weight of egg yolk for 100 parts by weight of all-purpose flour. It may be characterized in that the pie dough is produced by mixing the parts and then kneading them.

The purpose of the present invention is to soften the kneaded pie dough and improve the texture by performing the dough manufacturing step (S ₁₀₀ ). In particular, if the mixing ingredients are added below the limited range, the dough will not come together well and will break, and hard dough may be produced when baked. Conversely, if the mixing ingredients are added beyond the limited range, the dough may break and not come together well. If added, a problem may arise where the pie becomes too salty or sweet, or the pie may be soft due to excessive moisture content and may melt when filled with filling.

Therefore, in the dough manufacturing step, 1 to 2 parts by weight of sugar, 0.3 to 0.7 parts by weight of salt, 30 to 50 parts by weight of unsalted butter, 9 to 12 parts by weight of water, and 2 to 5 parts by weight of egg yolk are mixed with 100 parts by weight of flour. It is most desirable to produce pie dough by kneading it.

Next, the raw material ripening step can be performed (S ₂₀₀ ).

The dough maturing step (S ₂₀₀ ) can be performed in which the pie dough produced in the dough manufacturing step is flattened by pushing it with a rolling pin and then aged in a refrigerator at 0 to 10° C. for 1 to 2 hours.

In the present invention, the purpose of the present invention is to mix the ingredients uniformly by maturing the dough, expand the dough through formation of gluten, produce softer pie dough, and ultimately improve the texture and flavor of the pie. If the maturation time is set to less than 1 hour or the ripening temperature is lower than 0℃, the pie dough may not be sufficiently matured or the pie dough may freeze, making molding difficult. If the maturation time is exceeded 2 hours or the pie dough is aged at a temperature below 0℃, it may become difficult to mold. If the temperature is exceeded by 10℃, excessive aging may cause excessive formation of gluten in the flour, resulting in soft dough, which may cause problems such as the pie not being shaped properly or the surface becoming uneven and cracked.

Therefore, in the dough maturation step, it is most preferable to flatten the pie dough prepared in the dough manufacturing step by pushing it with a rolling pin and then maturing it in a refrigerator at 0 to 10°C for 1 to 2 hours.

Next, the first forming step can be performed (S ₃₀₀ ).

In the dough maturation step, a first forming step (S ₃₀₀ ) can be performed in which the aged pie dough is spread thinly and molded to fit the mold.

In the present invention, the pie dough is spread thinly and molded to fit the mold to prevent the filling from overflowing or being biased to one side during the filling of the cream cheese filling and fig filling in the subsequent process steps.

Next, a rest step can be performed (S ₄₀₀ ).

A resting step ( _S400 ) may be performed in which the pie dough formed in the first forming step is rested in a freezer at -20 to 0°C for 7 to 15 minutes.

The purpose of the present invention is to suppress excessive gluten formation by resting the pie dough and to further improve the crispy texture when baked by properly dissipating moisture. If the pie dough is rested at a temperature below -20℃ or for more than 15 minutes, the pie dough may freeze and the surface may crack if baked at a high temperature. If the pie dough is rested at a temperature exceeding 0℃ or for less than 7 minutes, the pie dough may crack. As gluten formation continues, the dough becomes soft and the moisture content is high, which may cause problems such as reduced crispy texture when baked.

Therefore, in the resting step, it is most desirable to rest the pie dough formed in the first molding step in a freezer at -20 to 0°C for 7 to 15 minutes.

Next, you can perform the first baking step (S ₅₀₀ ).

The first baking step (S ₅₀₀ ) of producing the pie can be performed by baking the pie dough rested in the resting step at a temperature of 180 to 220° C. for 10 to 15 minutes.

In the present invention, by first baking the pie dough in an oven, if the cream cheese filling and fig filling, which are the subsequent process steps, are filled and baked in the pie, it may take a long time to cook the inside of the pie or it may not bake evenly, so this is prevented. The purpose is to do preliminary baking for the purpose.

Next, you can perform the second baking step (S ₆₀₀ ).

A second baking step (S ₆₀₀ ) can be performed by filling the pie baked in the first baking step with cream cheese filling and baking it at 170 to 200°C for 10 to 20 minutes to prepare a draft pie.

At this time, the cream cheese filling is prepared by mixing 13 to 18 parts by weight of eggs, 18 to 23 parts by weight of sugar, and 2 to 4 parts by weight of vanilla extract with 100 parts by weight of cream cheese cut into pieces of 0.3 to 0.7 cm. It can be characterized as:

By filling the pie baked in the first baking step with cream cheese filling and baking it at a slightly lower temperature than the first baking step, the purpose is to cook the pie a little more, make the cream cheese filling adhere to the pie, and form color and flavor. there is. Additionally, by mixing eggs, sugar, and vanilla extract with cream cheese, the taste, aroma, and flavor of cream cheese can be further improved and the texture of the manufactured pie can also be softened.

Next, the cooling step can be performed (S ₇₀₀ ).

A cooling step (S ₇₀₀ ) of cooling the draft pie prepared in the secondary baking step may be performed.

By cooling the draft pie prepared in the second baking step, the purpose is to remove moisture that may come from the pie and cream cheese filling and harden the shape to prevent it from mixing with the fig filling.

Next, the second forming step can be performed (S ₈₀₀ ).

In the cooling step, the cooled draft pie is filled with fig filling, the remaining pie dough after molding in the first molding step is rolled out thinly and covered on top of the pie to form the upper surface of the pie, and egg water is applied to the surface (second molding step) S ₈₀₀ ) can be performed.

At this time, the fig peeling is characterized in that it is prepared by mixing 13 to 18 parts by weight of sugar and 8 to 10 parts by weight of lemon juice with 100 parts by weight of figs cut into 1 to 3 cm pieces, heating for 3 to 5 minutes, and then cooling. You can.

Additionally, the fig filling may be characterized by filling 100 to 200 parts by weight of the fig filling with respect to 100 parts by weight of the cream cheese filling.

By filling with fig filling, the taste, aroma, and flavor of the pie can be further increased due to the figs. When combined with the cream cheese filling, the pie has a softer texture, and the natural sweetness of the figs can be achieved even though the sugar content is reduced. .

At this time, after the second forming step, a stamping step of stamping a fig-shaped stamp on the upper surface of the pie may be further included. By stamping a fig-shaped stamp on the top of the pie, you can more clearly express that the pie was made using figs.

Next, you can perform the third baking step (S ₉₀₀ ).

The pie molded in the second molding step can be baked at 170 to 200°C for 10 to 20 minutes to perform a third baking step (S ₉₀₀ ) to produce a finished product.

In the second forming step, a draft pie filled with fig filling is baked to manufacture the finished product, thereby removing moisture that may come out of the fig filling and baking the pie so that it has an appropriate color to make the exterior look appetizing. am.

Hereinafter, a fig pie of an example was prepared according to an embodiment of the present invention, a fig pie of a comparative example was prepared differently from an embodiment of the present invention, and then a sensory test was performed on the fig pie of the example and comparative example. . The fig pie according to one embodiment of the present invention can be more clearly understood through the sensory test described later.

I. Sensory test

Fig pies of Examples 1 to 5 were prepared according to an embodiment of the present invention, and were prepared according to an embodiment of the present invention, but the filling amounts of cream cheese filling and fig filling were added differently from the conditions limited in the present invention. Fig pies of Comparative Examples 1 to 15 were prepared.

The fig pies of Examples 1 to 5 and the fig pies of Comparative Examples 1 to 15 were prepared by the following method.

[Manufacturing method for sensory testing]

1. Dough manufacturing step : Mix 1.25 parts by weight of sugar, 0.5 parts by weight of salt, 45 parts by weight of unsalted butter, 10 parts by weight of water, and 3 parts by weight of egg yolk with 100 parts by weight of all-purpose flour and knead to produce pie dough.

2. Dough maturing step : The pie dough prepared in the dough manufacturing step is flattened by pushing it with a rolling pin and then aged in a refrigerator at 4°C for 1 hour.

3. First forming step : The pie dough matured in the dough maturation step is spread thinly and molded to fit the mold.

4. Resting step: The pie dough formed in the first forming step is rested in a freezer at -10°C for 10 minutes.

5. First baking step: The pie dough rested in the resting step is baked in an oven at 200°C for 13 minutes to produce the pie.

6. Second baking step: Fill the pie baked in the first baking step with cream cheese filling and bake in an oven at 175°C for 15 minutes to prepare a draft pie. At this time, the cream cheese filling is prepared by mixing 15 parts by weight of eggs, 20 parts by weight of sugar, and 3 parts by weight of vanilla extract with 100 parts by weight of cream cheese cut into pieces of 0.3 to 0.7 cm.

7. Cooling step: Cool the draft pie prepared in the second baking step.

8. Second forming step: Fill the draft pie cooled in the cooling step with fig filling, roll out the remaining pie dough thinly after forming in the first forming step, cover it on the pie paper to form the upper surface of the pie, and then pour egg water on the surface. Apply. At this time, the fig peeling is prepared by mixing 15 parts by weight of sugar and 9 parts by weight of lemon juice with 100 parts by weight of figs cut into 1 to 3 cm pieces, heating for 4 minutes, and then cooling. Additionally, a fig-shaped stamp can be stamped on the top of the pie.

The filling amount of fig filling is shown in Table 1 below.

　 Cream cheese filling (part by weight) Fig peeling (part by weight) Example 1 100 100 Example 2 100 130 Example 3 100 150 Example 4 100 180 Example 5 100 200 Comparative Example 1 100 0 Comparative example 2 100 30 Comparative Example 3 100 50 Comparative Example 4 100 80 Comparative Example 5 100 230 Comparative Example 6 100 250 Comparative example 7 100 280 Comparative example 8 100 300 Comparative Example 9 0 100 Comparative Example 10 0 150 Comparative Example 11 0 200 Comparative Example 12 80 150 Comparative Example 13 50 150 Comparative Example 14 150 150 Comparative Example 15 200 150

9. Third baking step: The pie formed in the second forming step is baked in an oven at 175°C for 15 minutes.

As shown in the above manufacturing method, the fig pies of Examples 1 to 5 were manufactured according to an embodiment of the present invention, and were manufactured so that the filling amount of fig filling added in the secondary forming step was suitable for the amount limited in the present invention. did.

On the other hand, the fig pies of Comparative Examples 1 to 4 were manufactured without adding the fig filling added in the second forming step or adding less than the limited amount of filling, and the fig pies of Comparative Examples 5 to 8 were manufactured in the second forming step. It was prepared so that the filling amount of fig peeling added was excessive than the amount limited in the present invention. In addition, the fig pies of Comparative Examples 9 to 13 were manufactured without adding or adding a small amount of cream cheese filling, which is the standard for the amount of fig filling added in the second forming step. In addition, the fig pies of Comparative Examples 14 and 15 were manufactured so that an excessive amount of cream cheese filling, which serves as the standard for the amount of fig filling added in the second forming step, was added.

[Results of sensory test]

Sensory tests were conducted on the fig pies of Examples 1 to 5 and the fig pies of Comparative Examples 1 to 15.

For the sensory test, 20 adult male and female panel members aged 20 to 60 were randomly selected, and the panel members were asked to taste the fig pies of Examples 1 to 5 and the fig pies of Comparative Examples 1 to 15, and the taste, aroma, and color were evaluated. , preference such as flavor and texture was evaluated using a 10-point evaluation method. The results of the average sensory test results for 20 panel members are shown in Table 2 below.

　 taste incense color zest Texture Comprehensive preference diagram Example 1 9.2 9.1 9.2 9.2 9.2 9.2 Example 2 9.2 9.2 9.1 9.2 9.1 9.2 Example 3 9.3 9.2 9.3 9.3 9.3 9.3 Example 4 9.2 9.1 9.2 9.2 9.1 9.2 Example 5 9.1 9.0 9.0 9.2 9.1 9.1 Comparative Example 1 6.5 6.9 7.4 6.4 6.5 6.7 Comparative example 2 6.5 7.0 7.3 6.6 6.6 6.8 Comparative Example 3 7.4 7.5 7.9 7.7 7.5 7.6 Comparative Example 4 7.8 7.9 8.0 7.7 7.8 7.8 Comparative Example 5 7.6 7.4 7.7 7.5 7.1 7.5 Comparative Example 6 7.5 7.4 7.3 7.5 7.2 7.4 Comparative example 7 7.1 7.0 7.0 7.2 6.8 7.0 Comparative example 8 6.7 6.9 6.8 6.7 6.5 6.7 Comparative Example 9 6.2 6.5 6.9 6.3 6.2 6.4 Comparative Example 10 6.3 6.6 6.6 6.7 6.5 6.5 Comparative Example 11 6.1 7.1 6.8 6.9 6.6 6.7 Comparative Example 12 8.0 7.9 8.0 8.1 8.2 8.0 Comparative Example 13 7.8 7.8 7.9 7.8 8.0 7.9 Comparative Example 14 7.6 7.5 7.5 7.6 7.7 7.6 Comparative Example 15 7.3 7.4 7.3 7.4 7.3 7.3

* Sensory test values (10: very good, 0: very bad)

Table 2 shows the fig pies of Examples 1 to 5 prepared according to an embodiment of the present invention and the filling amounts of cream cheese filling and fig filling of Comparative Examples 1 to 15 prepared by adding different filling amounts from the conditions limited in the present invention. Showing the results of a sensory test for fig pies, the fig pies of Examples 1 to 5 prepared according to an embodiment of the present invention were found to have excellent overall acceptability.

As shown in Table 2, the fig pies of Examples 1 to 5 prepared according to an embodiment of the present invention were prepared by adding 100 to 200 parts by weight of fig filling to 100 parts by weight of cream cheese filling in the second forming step. By filling, the cream cheese filling and fig filling improve the moderate sweetness, protein, savory taste, and flavor, thereby improving the taste, aroma, flavor, and texture, and have the advantage of including various nutrients from figs in the pie. , it was found to be excellent in overall preference such as aroma, flavor, and texture.

On the other hand, the fig pies of Comparative Examples 1 to 4 were manufactured in which the fig pie according to an embodiment of the present invention was manufactured, but the fig filling filled in the secondary forming step was not added or the filling amount was added less than the limited amount. As only the cream cheese filling is filled or the cream cheese filling is filled in a relatively large amount, the sweetness is weak and the somewhat greasy taste is strong, and due to the soft texture, consumer preference for taste, aroma, flavor, and texture is relatively lower than the fig pie in the example. It was evaluated as

In addition, the fig pies of Comparative Examples 5 to 8, which manufactured fig pies according to an embodiment of the present invention, but did not add the fig filling filled in the second forming step or added the filling amount in excess of the limited amount, were fig pies. As a large amount of filling is added, the sweetness becomes stronger, and the relatively small amount of cream cheese filling makes the protein and savory taste weaker, and as the fig filling becomes thicker due to moisture evaporation when baked, the pie texture becomes somewhat hard. It was evaluated that consumer preference for taste, aroma, flavor, and texture was relatively lower than that of the fig pie in the example.

In addition, the fig pies of Comparative Examples 9 to 11, which were prepared by manufacturing a fig pie according to an embodiment of the present invention but filling only the fig filling without adding the cream cheese filling, had a strong sweet taste as they were filled with only the fig filling; Due to the thick texture, the pie felt hard, so it was evaluated that consumer preference for taste, aroma, flavor, and texture was relatively lower than the fig pie in the example.

In addition, the fig pies of Comparative Examples 12 and 13, which were prepared by manufacturing a fig pie according to an embodiment of the present invention and filling it with less cream cheese filling, had a soft texture and a savory taste and flavor as the cream cheese filling was less. It was evaluated as being somewhat weak and lacking in consumer preference for taste, aroma, flavor, and texture compared to the fig pie of the example.

In addition, the fig pies of Comparative Examples 14 and 15, which manufactured a fig pie according to an embodiment of the present invention by excessively filling the cream cheese filling, had a weak sweetness and a somewhat greasy taste due to the excessive filling of the cream cheese filling. Due to its strong and chewy texture, it was evaluated that consumer preference for taste, aroma, flavor, and texture was relatively lower than that of the fig pie in the example.

In conclusion, through the results of the sensory test, the fig pie manufactured according to one embodiment of the present invention is filled with cream cheese filling and fig filling, thereby producing a sweet and proteinous taste through the harmony of these fillings. It was confirmed that the savory taste is appropriately harmonized, the flavor and texture are improved, and the taste, aroma, flavor and texture are improved by including various nutrients of figs.

Above, the present invention has been described in detail with reference to examples, but the present invention is not limited to the above examples, and may be modified into various forms, and can be modified into various forms by those skilled in the art within the technical spirit of the present invention. It is clear that many variations are possible depending on the ruler. In addition, various forms of substitution, modification, and change may be made by those skilled in the art without departing from the technical spirit of the present invention as set forth in the claims, and this also falls within the scope of the present invention. something to do.

Claims (8)

A dough manufacturing step of mixing all-purpose flour, sugar, salt, unsalted butter, water, and egg yolk and kneading the dough to produce pie dough;
A dough maturing step of flattening the pie dough prepared in the dough manufacturing step by pushing it with a rolling pin and then maturing it in a refrigerator at 0 to 10° C. for 1 to 2 hours;
A first forming step of spreading the pie dough matured in the dough maturation step thinly and molding it to fit a mold;
A resting step of resting the pie dough formed in the first forming step in a freezer at -20 to 0°C for 7 to 15 minutes;
A first baking step of producing a pie by baking the pie dough rested in the resting step at a temperature of 180 to 220° C. for 10 to 15 minutes;
A second baking step of filling the pie baked in the first baking step with cream cheese filling and baking it at 170 to 200°C for 10 to 20 minutes to prepare a draft pie;
A cooling step of cooling the draft pie baked in the secondary baking step;
A secondary forming step of filling the crusted pie cooled in the cooling step with fig filling, rolling the pie dough remaining after forming in the first forming step thinly, covering the pie to form an upper surface of the pie, and then applying egg water to the surface; and
A 3rd baking step of baking the draft pie formed in the 2nd molding step at 170 to 200° C. for 10 to 20 minutes to produce a finished product. A method for producing a fig pie comprising a. In claim 1,
In the dough manufacturing step,
For 100 parts by weight of all-purpose flour, mix 1 to 2 parts by weight of sugar, 0.3 to 0.7 parts by weight of salt, 30 to 50 parts by weight of unsalted butter, 9 to 12 parts by weight of water, and 2 to 5 parts by weight of egg yolk, then knead to make pie dough. A method of manufacturing a fig pie, characterized in that the manufacturing method. In claim 1,
The cream cheese filling is,
Manufacture of a fig pie, characterized in that it is manufactured by mixing 13 to 18 parts by weight of eggs, 18 to 23 parts by weight of sugar, and 2 to 4 parts by weight of vanilla extract with 100 parts by weight of cream cheese cut into pieces of 0.3 to 0.7 cm. method. In claim 1,
The fig peeling is,
A method for producing a fig pie, characterized in that it is prepared by mixing 13 to 18 parts by weight of sugar and 8 to 10 parts by weight of lemon juice with 100 parts by weight of figs cut into 1 to 3 cm pieces, heating for 3 to 5 minutes, and then cooling. In claim 1,
In the second forming step,
A method for producing a fig pie, characterized in that filling 100 to 200 parts by weight of fig filling with respect to 100 parts by weight of the cream cheese filling. The method of any one of claims 1 to 5,
A method for manufacturing a fig pie, characterized in that after the secondary forming step, a stamping step of stamping a fig shape on the upper surface of the pie is further included. A fig pie manufactured by the method of any one of claims 1 to 5. A fig pie manufactured by the method of claim 6.