KR20250081032A - Preparing Method of Handmade Chocolate Pie Using Chestnut From Gongju - Google Patents

Abstract

The present invention relates to a method for manufacturing a homemade Choco Pie using princess chestnuts. The method can provide a homemade Choco Pie using princess chestnuts, which has a healthy taste that is not too sweet, while doubling the flavor and excellently improving the texture through the combination of soft whipped cream and strawberry jam.

Description

{Preparing Method of Handmade Chocolate Pie Using Chestnut From Gongju}

The present invention relates to a method for manufacturing a homemade Choco Pie using princess chestnuts, and more specifically, to a method for manufacturing a homemade Choco Pie using princess chestnuts, which has a healthy taste that is not too sweet, while doubling the flavor and excellently improving the texture through the harmony of soft whipped cream and strawberry jam.

Chestnuts, which are consumed as staple foods or snacks in daily life, are mostly starch except for water, and are an excellent source of carbohydrates. They have been used as a major food resource along with grains such as rice and barley. In addition, as a source of natural beta-carotene, various minerals, vitamins, and dietary fiber, their nutritional value and functionality have been confirmed, and they are used as ingredients in convenience foods, favorite foods, and health supplements.

In particular, chestnuts are high in carbohydrates and vitamin C and low in moisture, so they are high in calories, neutralize carcinogens, are rich in plant fiber, and help prevent adult diseases. They also contain a lot of potassium, so they have the effect of lowering blood pressure and reducing stress.

As the nutritional value and functionality of princess chestnuts become known through various studies and experiments, the demand for princess chestnuts is increasing, and various processed products using princess chestnuts and their manufacturing methods as well as various cooking methods are being developed.

Meanwhile, Choco Pie has established itself as a long-selling product (Steady Seller) both domestically and internationally, but the chocolate sweetness is too strong and the texture is dry, so the development of a new product was required.

In this regard, Korean Patent No. 10-2517264 discloses a method for manufacturing a Choco Pie, which comprises the steps of: a) drying and grinding nurungji and then roasting nurungji to obtain nurungji grinded material; b) immersing the nurungji grinded material and undried apple pieces in porridge and then maturing them to obtain a porridge maturation mixture; c) mixing flour, cocoa powder, and powdered sugar in water and then mixing them with melted chocolate to obtain a mixture; d) kneading the porridge maturation mixture of step b) and the mixture of step c) to obtain a dough; e) forming the dough into a predetermined shape and then baking it to manufacture a chocolate snack; and f) arranging marshmallows or cream between the two chocolate snacks.

In addition, Korean Patent Registration No. 10-1936575 discloses a method for manufacturing a Choco Pie by putting cream between bread and then coating the outer surface of the bread with chocolate, wherein the bread is manufactured by shaping a dough made by mixing steamed purple sweet potatoes and purple sweet potato syrup with wheat flour into a certain shape and then baking it, and the dough is characterized in that 45 to 55 parts by weight of the steamed purple sweet potatoes and 5 to 15 parts by weight of the purple sweet potato syrup are mixed with 100 parts by weight of the wheat flour, and then maturing at 25 to 30°C for 40 to 48 hours.

However, the present invention does not disclose a method for manufacturing a homemade Choco Pie using princess chestnuts, which uses princess chestnuts to produce a healthy taste that is not too sweet, while doubling the flavor and excellently improving the texture through the harmony of soft whipped cream and strawberry jam, by including a) a step of manufacturing a chocolate coq, b) a step of preparing a filling including princess chestnut paste, strawberry jam, whipped cream, and candied princess chestnuts, c) a step of placing the filling of step b) on the chocolate coq obtained in step a), d) a step of sandwiching another chocolate coq over the filling of step c), and e) a step of coating half of the molded product obtained in step d) with coating chocolate and then drying.

Patent Document 1: Korean Patent No. 10-2517264 Patent Document 2: Korean Patent No. 10-1936575

The present invention is intended to solve such conventional problems, and aims to provide a method for manufacturing a homemade Choco Pie using princess chestnuts, which has a healthy taste that is not too sweet, while doubling the flavor and greatly improving the texture through the combination of soft whipped cream and strawberry jam.

The above object is achieved by a method for manufacturing a homemade Choco Pie using princess chestnuts, comprising the steps of: a) manufacturing a chocolate coq, b) preparing a filling including princess chestnut paste, strawberry jam, whipped cream, and candied princess chestnuts, c) placing the filling of step b) on the chocolate coq obtained in step a), d) covering and sandwiching the filling of step c) with another chocolate coq, and e) coating half of the molded product obtained in step d) with coating chocolate and then drying it.

In addition, it is preferable that the step a) above includes a step of adding salt and sugar to eggs and whipping them, a step of additionally adding almond powder, cocoa powder, baking powder, and cake flour and whipping them, a step of adding margarine and preparing dough, a step of molding the prepared dough, and a step of baking the molded article at 170 to 180°C for 15 minutes.

In addition, in the step b), it is preferable that the princess chestnut filling, strawberry jam, whipped cream, and candied princess chestnuts are used in a weight ratio of 1: 0.1~0.2: 0.1~0.3: 0.1~0.3.

In addition, it is preferable that the step c) includes a step of placing a princess chestnut filling in a donut shape on top of a chocolate cocoa, a step of putting strawberry jam into the donut-shaped princess chestnut filling, a step of placing whipped cream around the donut-shaped princess chestnut filling, and a step of placing candied princess chestnuts on top of the strawberry jam.

The homemade Choco Pie using the princess chestnut of the present invention has a healthy taste that is not too sweet, while the combination of soft whipped cream and strawberry jam enhances the flavor and provides an excellent effect of improving the texture.

Figure 1a is a photograph showing the process of manufacturing chocolate cocoa.
Figure 1b is a photo showing the process of placing filling on top of a chocolate cocoa.
Figure 1c is a photograph showing the process of covering another chocolate cocoon on top of the filling, half-coating it with coating chocolate, and then drying it.
Figure 1d is a photo showing the process of packaging Choco Pies.

Hereinafter, a method for manufacturing a homemade Choco Pie using princess chestnuts according to the present invention will be described in detail. The present invention can be modified in various ways and can have various forms, and preferred embodiments are described in detail below. However, the following description is not intended to limit the present invention to a specific form. A person having ordinary skill in the art to which the present invention pertains can understand that the present invention includes all modifications, equivalents, and substitutes included in the principles and technical ideas of solving the problems of the present invention.

In a specific example of the present invention, the method for manufacturing a homemade Choco Pie using the princess chestnuts comprises the steps of a) manufacturing a chocolate coco, b) preparing a filling including princess chestnut paste, strawberry jam, whipped cream, and candied princess chestnuts, c) placing the filling of step b) on the chocolate coco obtained in step a), d) covering and sandwiching the filling of step c) with another chocolate coco, and e) half-coating the molding obtained in step d) with coating chocolate and then drying it.

In the present invention, the step a) is a process for manufacturing a chocolate cocoa, including a step of adding salt and sugar to eggs and whipping them, a step of additionally adding almond powder, cocoa powder, baking powder, and cake flour and whipping them, a step of adding margarine and preparing a dough, a step of molding the prepared dough, and a step of baking the molded article at 170 to 180°C for 15 minutes.

More specifically, add salt and sugar to eggs at room temperature and lightly whip them first, then add the sugar and whip the contents a second time using a mixer or the like.

Next, add almond powder, cocoa powder, baking powder, and flour and whip. At this time,

It is preferable to mix and use the above almond powder, cocoa powder, baking powder, and cake flour in a weight ratio of 0.1 to 0.2: 0.1 to 0.2: 0.01 to 0.03: 1 to increase the flavor of the homemade Choco Pie of the present invention and further improve the texture.

Next, add margarine to make a dough, and complete the dough by rubbing it into the container with a spatula and gathering it again.

In addition, the dough is put into a piping bag, for example, and molded by extruding the dough onto a pan. Then, chocolate coco is made by baking it at 170 to 180°C for 15 minutes.

In the present invention, the step b) is a process of preparing a filling including princess chestnut paste, strawberry jam, whipped cream, and candied princess chestnuts.

More specifically, the princess chestnut paste can be manufactured by a method including the steps of washing princess chestnuts with water according to a conventional method, adding sugar to the washed princess chestnuts, stirring and heating the mixture with added sugar, and crushing the heated princess chestnuts.

Preferably, the texture of the homemade Choco Pie of the present invention can be further improved by including a step of soaking the princess chestnuts in water at 70 to 80 degrees for 25 to 35 minutes after the step of washing the princess chestnuts with water and before the step of grinding them.

In addition, the above pickled chestnuts can be manufactured by a method including the steps of washing chestnuts with water according to a conventional method, mixing the washed chestnuts with sugar, and stirring and heating them.

At this time, in the present invention, it is preferable to use the princess chestnut filling, strawberry jam, whipped cream, and candied princess chestnuts in a weight ratio of 1:0.1~0.2:0.1~0.3:0.1~0.3 to increase the flavor and further improve the texture.

In the present invention, step c) is a process of placing the filling of step b) on top of the chocolate cocoa obtained in step a).

More specifically, it is preferable that the step c) above includes the steps of placing princess chestnut filling in a donut shape on top of a chocolate cocoa, putting strawberry jam inside the donut-shaped princess chestnut filling, placing whipped cream around the donut-shaped princess chestnut filling, and placing candied princess chestnuts on top of the strawberry jam.

In the present invention, the effect of doubling the flavor and improving the texture is provided by including a step of placing princess chestnut filling in a donut shape on top of a chocolate cocoa and a step of putting strawberry jam into the donut-shaped princess chestnut filling.

In addition, by including a step of placing whipped cream around a donut-shaped chestnut filling in the present invention, the moisture of the chestnut filling is maintained, thereby improving the texture, and the moisture of the chestnut filling is prevented from being transferred to the chocolate cocoa, thereby worsening the overall texture.

In addition, by including a step of placing candied chestnuts on top of strawberry jam in the present invention, the rich flavor can be doubled and the texture can be further improved.

In the present invention, step d) is a process of covering and sandwiching another chocolate cocoa on the filling of step c), and step e) is a process of half-coating the obtained molded product with coating chocolate and then drying it.

Homemade Choco Pies using princess chestnuts manufactured through this process provide improved appearance, taste, texture, and overall preference.

Hereinafter, the present invention will be described more specifically through examples; however, the following examples are for the purpose of explanation and are not intended to limit the present invention.

Example 1

Add about 5g of salt and 360g of sugar to about 400g of room temperature eggs and whip them with a hand mixer. Then, add about 80g of almond powder, about 60g of cocoa powder, about 8g of baking powder, and about 440g of cake flour and whip them.

Next, margarine was added to make dough, and the dough was completed by rubbing it into the container with a spatula and gathering it again. Then, the dough was put into a pastry bag, and the dough was extruded onto a pan to shape it. Then, chocolate coquette was made by baking it at 170-180℃ for 15 minutes.

Next, a filling including about 240 g of princess chestnut filling, about 48 g of strawberry jam, about 72 g of whipped cream, and about 64 g of candied princess chestnuts was prepared, and the princess chestnut filling was placed in a donut shape on a chocolate coq. Next, the strawberry jam was put into the donut-shaped princess chestnut filling, and the whipped cream was placed around the donut-shaped princess chestnut filling. Next, the candied princess chestnuts were placed on top of the strawberry jam, and another chocolate coq was covered and sandwiched, and the obtained molded product was half-coated using coating chocolate, and then dried to obtain a product.

Comparative Example 1

A commercially available Choco Pie was purchased and used as Comparative Example 1.

Test Example 1

A sensory evaluation was conducted on the Choco Pies of Example 1 and Comparative Example 1. The sensory evaluation was conducted by selecting 20 adult men and women as a panel and evaluating the taste, texture, and overall preference using a 9-point scoring system (9: very good, 7: good, 5: average, 3: bad, 1: very bad). The results are shown in Table 1.

Table 1

As confirmed in Table 1 above, Example 1 was evaluated as higher than Comparative Example 1 in terms of taste, texture, and overall preference. In particular, it was confirmed that the evaluations for taste and texture were significantly higher.

Above, although the present invention has been described in detail using preferred embodiments, the scope of the present invention is not limited to specific embodiments, and should be interpreted by the appended claims. In addition, those who have acquired common knowledge in this technical field should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (5)

a) Steps for making chocolate cocoa;
b) Step of preparing filling including princess chestnut paste, strawberry jam, whipped cream and candied princess chestnuts;
c) a step of placing the filling of step b) on the chocolate cocoa obtained in step a);
d) a step of sandwiching another chocolate cocoa powder over the filling of step c);
e) A method for manufacturing a homemade chocolate pie using chestnuts, comprising the step of coating half of the molded product obtained in step d) with coating chocolate and then drying it. In the first paragraph,
Step a) above,
Step 1: Whip eggs with salt and sugar.
Add almond powder, cocoa powder, baking powder, and flour and whip.
Step of making dough by adding margarine;
A step of shaping the dough manufactured above,
A method for manufacturing a homemade Choco Pie using chestnuts, characterized by including a step of baking the molded product at 170 to 180°C for 15 minutes. In the first paragraph,
Step b) above,
A method for making a homemade Choco Pie using princess chestnuts, characterized in that princess chestnut filling, strawberry jam, whipped cream, and candied princess chestnuts are used in a weight ratio of 1: 0.1~0.2: 0.1~0.3: 0.1~0.3. In the first paragraph,
Step c) above,
Step 1: Place the princess chestnut filling in the shape of a donut on top of the chocolate cookie.
Step 1: Put strawberry jam into the donut-shaped princess chestnut filling.
Step 1: Place whipped cream around the donut-shaped princess chestnut filling.
A method for making a homemade Choco Pie using chestnuts, characterized by including a step of placing pickled chestnuts on top of the strawberry jam. A homemade Choco Pie using princess chestnuts, characterized by being manufactured by the method of any one of claims 1 to 4.