KR20250086289A - Manufacturing method of blueberry dacquoise and blueberry dacquoise produced therefrom - Google Patents

Abstract

The present invention provides a method for producing blueberry dacquoise and blueberry dacquoise produced thereby.

Description

MANUFACTURING METHOD OF BLUEBERRY DACQUOISE AND BLUEBERRY DACQUOISE PRODUCED THEREFROM

The present invention relates to a method for producing blueberry dacquoise that is good to eat immediately after freezing and maintains its texture, and to blueberry dacquoise produced thereby, using Italian butter cream produced by mixing butter foam formed from pomade-type butter and Italian meringue using egg white.

Dacquoise is one of the representative meringue (foam) confectionery of Provence, France, along with macarons. It is a traditional confectionery of Dax, a small town in the Landes region of France, and is a representative snack of France. Dacquoise has long been loved as a round cake sheet with a lot of soft cream sandwiched in the middle, and it is said that it was reborn as an oval-shaped confectionery that can be held in one hand in Japan, which is called the paradise of baked goods.

The basic ingredient of dacquoise is almonds, and because of these almonds, dacquoise has a nutty flavor and is basically a round dessert. It is filled with soft and rich whipped cream or butter cream in the center, stacked in several layers, and eaten cold. Sometimes fruit is added instead of cream. It has a crispy outside and soft inside, and has a light and fluffy texture in the mouth.

Dacquoise is a baked good with simple ingredients but a difficult recipe along with macarons, so it requires delicate cooking. Among the basic ingredients, sugar and almond powder add flavor, and egg white plays a role in providing structure through the heat coagulation of protein. At this time, the texture can vary greatly depending on the particle size of the almond powder, the consistency of the dough, the surrounding moisture, the temperature of the oven, and the baking time. Furthermore, the texture can also vary when made using rice powder.

In particular, there is a need to specify the conditions for the manufacturing method of Italian buttercream to be positioned between the dacquoise sheets to ensure a crispy outside and soft inside texture and uniform taste.

Domestic registration patent No. 10-2153373

The problem to be solved by the present invention is to provide a manufacturing method that can improve the overall texture of dacquoise by maintaining the crispy texture of the outer surface of dacquoise and enhancing the moist texture of Italian cream, and to provide dacquoise that can maintain a fluffy texture even when frozen and has an improved flavor due to the addition of blueberries.

In order to solve the above problems, the present invention provides a method for manufacturing blueberry dacquoise, comprising the steps of: preparing Italian buttercream; preparing first and second dacquoise sheets; applying the Italian buttercream onto the first dacquoise sheet; and attaching the second dacquoise sheet onto the applied Italian buttercream, wherein the step of preparing the Italian buttercream further comprises the steps of: whipping pomade butter to form a butter foam; emulsifying the butter foam by mixing Italian meringue; and forming Italian buttercream by mixing crushed blueberries into the emulsified butter foam and the Italian meringue. In addition, a blueberry dacquoise obtained by the above blueberry dacquoise manufacturing method is provided.

According to the method for manufacturing blueberry dacquoise according to the present invention, the crispy texture of the dacquoise sheet and the moist and soft texture of Italian buttercream can be improved, and the above texture can be maintained even when the dacquoise is frozen and then thawed. In addition, since the Italian buttercream is manufactured by first manufacturing butter foam from pomade-type butter and then mixing Italian meringue into the butter foam and emulsifying it, a sufficient air layer is formed in the butter foam, so that the overall shape and texture of the dacquoise can be maintained consistently.

Figure 1 is a schematic diagram of a method for manufacturing blueberry dacquoise according to one embodiment of the present invention.
Figure 2 is a blueberry dacquoise according to one embodiment of the present invention.

Hereinafter, various embodiments of the present invention will be described with reference to the attached drawings. It should be understood that the present invention is not limited to specific embodiments, but includes various modifications, equivalents, and/or alternatives of the embodiments of the present invention. In connection with the description of the drawings, similar reference numerals may be used for similar components.

In this document, the expressions "have", "can have", "include", or "may include" indicate the presence of a feature (e.g., a numerical value, function, operation, or component such as a part), but do not exclude the presence of additional features.

In this document, the expressions "A or B", "at least one of A and/or B", or "one or more of A or/and B" can include all possible combinations of the items listed together. For example, "A or B", "at least one of A and B", or "at least one of A or B" can all refer to cases where (1) at least one A is included, (2) at least one B is included, or (3) both at least one A and at least one B are included.

The expression "configured to" as used herein can be used interchangeably with, for example, "Suitable for", "Having the capacity to", "Designed to", "Adapted to", "Made to", or "Capable of". The term "configured to" does not necessarily mean "specifically designed to".

The terms used in this document are only used to describe specific embodiments and may not be intended to limit the scope of other embodiments. The singular expression may include the plural expression unless the context clearly indicates otherwise. The terms used herein, including technical or scientific terms, may have the same meaning as commonly understood by a person of ordinary skill in the art described in this document. Among the terms used in this document, terms defined in general dictionaries may be interpreted as having the same or similar meaning in the context of the related technology, and shall not be interpreted in an ideal or excessively formal meaning unless explicitly defined in this document. In some cases, even if a term is defined in this document, it cannot be interpreted to exclude the embodiments of this document.

The embodiments disclosed in this document are presented for the purpose of explanation and understanding of the disclosed technical contents, and do not limit the scope of the present invention. Therefore, the scope of this document should be interpreted to include all modifications or various other embodiments based on the technical idea of the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail. Prior to this, the terms or words used in this specification and claims should not be interpreted as limited to their usual or dictionary meanings, and should be interpreted as meanings and concepts that conform to the technical idea of the present invention based on the principle that the inventor can appropriately define the concept of the term in order to explain his or her own invention in the best way.

Therefore, the configurations of the embodiments described in this specification are only some of the most preferred embodiments of the present invention and do not represent all of the technical ideas of the present invention, and it should be understood that there may be various equivalents and modified examples that can replace them at the time of filing this application.

Throughout the specification, whenever a part is said to "include" a component, this does not mean that it excludes other components, but rather that it may include other components, unless otherwise stated.

Hereinafter, the present invention will be described in detail.

According to one embodiment of the present invention, a method for manufacturing blueberry dacquoise includes the steps of: preparing Italian buttercream; preparing first and second dacquoise sheets; applying the Italian buttercream onto the first dacquoise sheet; and attaching the second dacquoise sheet onto the applied Italian buttercream. The step of preparing the Italian buttercream may further include the steps of: whipping pomade butter to form a butter foam; emulsifying the butter foam by mixing Italian meringue; and mixing crushed blueberries into the emulsified butter foam and the Italian meringue to form an Italian buttercream. Each step will be described in detail below.

The step of preparing the above Italian buttercream is to create a buttercream that will be placed between the dacquoise sheets to have a crispy outside and soft inside, with a light and fluffy texture in the mouth.

Buttercream generally refers to a cream made by adding butter, egg yolk, milk, sugar, etc. Buttercream, also called butter icing or butter frosting, is mainly used to fill, coat, or decorate cakes. In the present invention, the Italian buttercream refers to a buttercream filled in the middle of a dacquoise sheet. The Italian buttercream may include at least one selected from the group consisting of butter, egg yolk, egg white, milk, salt, sugar, and purified water. Preferably, the Italian buttercream may include at least one selected from the group consisting of butter, egg white, sugar, salt, and purified water. Dacquoise is a baked goods characterized by generously sandwiching soft Italian buttercream in the middle of a sheet, and the Italian buttercream has a significant effect on the texture of the dacquoise.

The step of preparing the above Italian butter cream may further include a step of whipping pomade butter to form a butter foam; a step of emulsifying the butter foam by mixing Italian meringue; and a step of mixing crushed blueberries into the emulsified butter foam and Italian meringue to form an Italian butter cream.

The step of whipping the pomade butter to form a butter foam is to physically and quickly stir the pomade-state butter using a whisk or fork to form a foam. Pomade butter is a dairy product made by vigorously whipping cream, a fat component of milk, to coagulate it, and then washing and coagulating it, and has an average fat content of 80% or more. When physically whipping using a whisk, the fat component helps stabilize the cell structure of the air caused by the whipping, and the higher the fat content, the easier it is to form a foam. Therefore, the butter foam formed by whipping the pomade butter with a whisk stabilizes the air cell structure, and using this butter foam, it is possible to manufacture Italian butter cream with a soft and moist texture.

The step of mixing Italian meringue into the above butter foam and emulsifying it is to slowly disperse Italian meringue made using egg white, sugar, salt, and purified water into the butter foam so that the butter foam and Italian meringue are evenly mixed without separation. Since butter cream to be sanded between dacquoise sheets was generally used by first making Italian meringue and then placing butter foam on the Italian meringue, there was a problem that the butter foam and Italian meringue could easily separate and form layers. In the present invention, butter foam is first formed to stabilize the air shell structure so that Italian meringue can evenly penetrate the shell structure, thereby preventing layer separation and evenly mixing, thereby maintaining the taste and aroma of Italian butter cream.

The step of forming Italian buttercream by mixing crushed blueberries into the above-mentioned emulsified butter foam and Italian meringue is to improve the flavor of the Italian buttercream by mixing blueberries and blueberry jam into the mixed butter foam and Italian meringue.

The above crushed blueberries can be used by crushing frozen blueberries and sugared blueberries with a hand blender for the first time, adding blueberry jam to the frozen blueberries and sugared blueberries that have been crushed for the first time, and crushing them for the second time with a hand blender. Lemon juice and Bardett's Rum can be measured and added to the secondarily crushed blueberry pulverization. The blueberries and blueberry jam that have undergone the first and second crushing processes have very small particle sizes, so they are easy to mix with butter foam and Italian meringue, do not have a foreign substance sensation, and do not affect the moist texture of the dacquoise. The above crushed blueberries can contain 1 to 10 parts by weight of the sugared blueberries based on the frozen blueberries, and can contain 1 to 5 parts by weight of the blueberry jam. Additionally, the crushed blueberries may contain 0.1 to 1 part by weight of the lemon juice and 0.1 to 0.5 parts by weight of the badetrum based on the frozen blueberries.

The step of whipping the pomade butter to form a butter foam may further include the step of first whipping 1,600 to 1,700 g of the pomade butter with a frother; and the step of maintaining the first-whipped pomade butter at a temperature of 20°C, adding 50 to 60 g of condensed milk, and secondarily whipping the pomade butter with a frother to form a foam.

The step of first whipping 1,600 to 1,700 g of the above pomade butter with a frother is to whip pure butter that does not contain any other additives to form a stable foam. Preferably, 1,622 g of the above pomade butter can be measured and used.

The step of maintaining the above-mentioned first whipped pomade butter at a temperature of 20℃, adding 50 to 60 g of condensed milk, and whipping it a second time with a frother to form a foam is performed by adding condensed milk by measuring it after the butter foam is formed through the first whipping step, thereby adding a rich and sweet taste, and whipping it a second time to form a soft texture of Italian butter cream. Preferably, the condensed milk can be measured and used in an amount of 58 g.

The step of mixing Italian meringue into the above butter foam and emulsifying it may further include the steps of mixing sugar, salt, and purified water and heating it to a temperature of 110 to 120°C to prepare sugar syrup; the step of whipping egg whites with a frother to form egg white foam; the step of pouring sugar syrup into the egg white foam and mixing it; and the step of cooling the egg white foam and sugar syrup mixture to a temperature of 30 to 40°C to prepare Italian meringue.

The step of mixing the sugar, salt, and purified water and heating it to a temperature of 110 to 120°C to prepare sugar syrup is to completely dissolve the sugar in the purified water and maintain the glass transition state of the sugar. When sugar, salt, and purified water are mixed and heated, the sugar and salt molecules are dispersed in the water in an irregular state, and when this state is quickly cooled, it becomes a glass-like state, and the cooling temperature at this time is called the glass transition temperature. That is, when syrup containing sugar is rapidly cooled, a transparent glass transition occurs, whereas when syrup containing sugar is slowly cooled, recrystallization occurs and a white lump is formed. By sufficiently heating sugar, salt, and purified water to a temperature of 100°C or higher to prepare a syrup in which the sugar and salt are completely dissolved, a glass transition can be performed, thereby adding gloss to Italian buttercream and increasing the stability of Italian meringue. Preferably, the heating temperature may be 118°C.

Preferably, the syrup can be prepared by mixing 405 g of sugar, 11 g of salt, and 74 g of purified water in a pot and heating to 118°C.

The step of whipping the egg white with a frother to form an egg white foam is to put the egg white in a stainless steel bowl and quickly whip it with a frother to form a foam. Preferably, the egg white may be weighed at 133 g and whipped with a frother to form an egg white foam. The egg white may be an egg white on which ice has formed. The temperature of the egg white on which ice has formed may be 0 to 3°C. If the egg white is used below the above temperature range to form an egg white foam, an Italian meringue having low formability may be produced and the formability of the meringue may be reduced, and if the egg white foam is formed above the above temperature range, the time required to produce the Italian meringue may be increased.

The step of pouring sugar syrup into the egg white foam and mixing it is to place the egg white in a stainless steel bowl and whip it with a whisk so that when the egg white foam begins to form, the sugar syrup flows along the wall of the stainless steel bowl where the egg white foam has formed to gently mix it with the egg white foam.

The step of cooling the above egg white foam and sugar syrup mixture to a temperature of 30 to 40°C to prepare Italian meringue is to remove the heat of the mixture and maintain a constant shape of the Italian meringue.

The step of preparing the first and second dacquoise sheets may further include the steps of preparing a sheet meringue; mixing a sheet powder obtained by mixing glutinous rice powder, powdered sugar, and almond powder into the sheet meringue to prepare a sheet mixture; putting the sheet mixture into a piping bag and panning it into a bread pan; and placing the bread pan in which the sheet mixture has been panned into a preheated oven and baking it for 13 to 15 minutes to form a dacquoise sheet.

The steps of preparing the first and second dacquoise sheets are for producing sheets for the crispy texture of dacquoise.

The step for preparing the above sheet meringue is to mix sugar, salt, and egg whites in a mixer to make sheet dough.

The step of making a sheet mixture by mixing sheet powder mixed with glutinous rice powder, powdered sugar, and almond powder into the above sheet meringue is to reproduce the crispy texture of dacquoise and maintain a consistent thickness of the sheet while baking in the oven.

The step of putting the above sheet mixture into a piping bag and piping it into the mold of a bread pan is to bake it in the oven while maintaining a certain shape of the dacquoise sheet.

In the step of forming a dacquoise sheet by placing the bread pan in which the above sheet mixture is panned in a preheated oven and baking for 13 to 15 minutes, if the baking is performed for less than the above time range, the crispy texture of the dacquoise sheet may be reduced, and if the baking is performed for more than the above time range, the surface of the dacquoise becomes crispy and dries out, making it impossible to maintain a fluffy texture.

In the step of preparing the above sheet meringue, the weight ratio of the sugar and the egg white may be 1:1.5 to 3. Preferably, the weight ratio may be 1:2. If the weight ratio of the egg white is less than the above numerical range, the fluffy texture of the sheet cannot be maintained, and if it exceeds the above numerical range, the baking time of the sheet in the oven may be increased, and the storage of the dacquoise may be difficult.

The step of preparing the above sheet meringue may further include a step of first mixing 400 g of sugar and 1,000 g of egg white using a mixer; and a step of additionally mixing 100 g of sugar and 3 g of purple coloring into the first-mixed sugar and egg white mixture and second-mixing the mixture using a mixer.

The first step of mixing the above 400g of sugar and 1000g of egg white in a mixer is to sufficiently mix the sugar into the egg white to prevent crystallization of the sugar and form a soft texture of the sheet.

The step of additionally mixing 100 g of sugar and 3 g of purple pigment into the sugar and egg white mixture mixed in the first stage and mixing it in a mixer for the second time is to adjust the sweetness and color of the sheet by adding sugar and purple pigment to the sugar and egg white mixture and mixing it in a mixer.

Hereinafter, the present invention will be described in more detail through examples. These examples are only intended to explain the present invention more specifically, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention.

Examples and Comparative Examples

Example 1

1,622 g of pomade butter was first whipped with a frother, and then 58 g of condensed milk was added while maintaining the temperature at 20℃ and whipped a second time with a frother to form butter foam (S1).

405 g of sugar, 11 g of salt, and 74 g of purified water were mixed and placed in a pot, and heated to 118°C to prepare sugar syrup. Egg whites having formed ice at 0 to 3°C were whipped with a frother to form egg white foam. 133 g of the egg white foam was poured with sugar syrup and mixed, and cooled to 30 to 40°C to prepare Italian meringue (S2).

117 g of frozen blueberries and 563 g of sweetened blueberries were crushed once, 360 g of blueberry jam was added and crushed a second time, and 94 g of lemon juice and 33 g of badets rum were mixed to prepare a blueberry powder (S3).

The Italian meringue manufactured in step S2 was divided into three parts, one part of the Italian meringue was added to the butter foam manufactured in step S1, the butter foam was emulsified, and the blueberry powder manufactured in step S3 was added and mixed to manufacture an Italian butter cream (S4).

400 g of sugar and 1,000 g of egg white were mixed in a mixer for the first time, and 100 g of sugar and 3 g of purple pigment were additionally mixed in the sugar and egg white mixture for the second time using a mixer to prepare a sheet meringue (S5).

Sheet powder was prepared by mixing 400 g of glutinous rice powder, 1,000 g of flour, and 1,600 g of almond powder, and then dividing into four parts (S6).

A sheet mixture was prepared by adding 1 portion of sheet powder to the above sheet meringue and mixing it in a mixer (S7).

The above sheet mixture was put into an 18-inch piping bag fitted with a 20-inch tip, mixed with a spatula until no flour was visible, and then placed in a 4X6 loaf pan lined with parchment paper and panned with a 24-hole mold (S8).

Dacquoise sheets were manufactured by baking in an oven preheated to 185°C for the upper plate and 167°C for the lower plate for 13 minutes and 30 seconds (S9).

Italian buttercream was applied to the above dacquoise sheet, and a new dacquoise sheet was placed on top of the applied Italian buttercream to produce a blueberry dacquoise (S10).

Example 2

Blueberry dacquoise was manufactured in the same manner as in Example 1, except that in the above step S2, 405 g of sugar, 11 g of salt, and 74 g of purified water were mixed in a pot and heated only to 100°C to manufacture sugar syrup.

Example 3

Blueberry dacquoise was manufactured in the same manner as in Example 1, except that in the above step S2, 405 g of sugar, 11 g of salt, and 74 g of purified water were mixed in a pot and heated to 120°C to manufacture sugar syrup.

Example 4

Sheet meringue and blueberry dacquoise were prepared in the same manner as in Example 1, except that 500 g of egg white was mixed in step S5 of Example 1.

Example 5

Sheet meringue and blueberry dacquoise were prepared in the same manner as in Example 1, except that 600 g of egg white was mixed in step S5 of the above Example 1.

Example 6

Sheet meringue and blueberry dacquoise were prepared in the same manner as in Example 1, except that 800 g of egg white was mixed in step S5 of Example 1.

Example 7

Sheet meringue and blueberry dacquoise were prepared in the same manner as in Example 1, except that 1,200 g of egg white was mixed in step S5 of Example 1.

Example 8

Sheet meringue and blueberry dacquoise were prepared in the same manner as in Example 1, except that 1,500 g of egg white was mixed in step S5 of the above Example 1.

Example 9

Blueberry dacquoise was manufactured in the same manner as in Example 1, except that baking was performed in an oven for 12 minutes in step S9.

Example 10

Blueberry dacquoise was prepared in the same manner as in Example 1, except that baking was performed in an oven for 15 minutes in step S9.

Example 11

Blueberry dacquoise was manufactured in the same manner as in Example 1, except that baking was performed in an oven for 20 minutes in step S9.

Comparative Example 1

Blueberry dacquoise was manufactured in the same manner as in Example 1, except that egg yolk was used instead of egg white in the above step S2.

Comparative Example 2

Blueberry dacquoise was manufactured in the same manner as in Example 1, except that the butter foam manufactured in step S1 of Example 1 and the blueberry pulverization manufactured in step S3 of Example 1 were placed on the Italian meringue manufactured in step S2 of Example 1 and mixed thereon.

Comparative Example 3

Blueberry dacquoise was manufactured in the same manner as in Example 1, except that room temperature egg white was dissolved in step S2.

Experimental example

Experimental Example 1: Moisture Content Measurement

The moisture content of the blueberry dacquoise sheets of Examples 1 to 11 and Comparative Examples 1 to 3 was measured by taking 1 g of the central portion of the blueberry dacquoise sheet and using an infrared moisture analyzer (Infrared Moisture Analyzer, Fd-660, Kett Electric Laboratory, Tokyo, Japan), and the results are shown in Table 1.

item Moisture content (%) Example 1 17.5 Example 2 16.9 Example 3 17.0 Example 4 13.5 Example 5 13.7 Example 6 19.5 Example 7 20.7 Example 8 21.5 Example 9 22.5 Example 10 12.5 Example 11 10.5 Comparative Example 1 15.4 Comparative Example 2 13.2 Comparative Example 3 12.7

Experimental Example 2: Measurement of volume, weight, and spreadability

The volume, weight, and spreadability of blueberry dacquoise were measured based on one blueberry dacquoise. The volume was obtained by the seed displacement method (AACC.2000), and the weight was measured by an electronic balance (KB-500, Kyungin, Seoul, Korea). The spread factor was obtained as the ratio of the diameter to the thickness by the AACC method (10-50D). The thickness and diameter including the center of the blueberry dacquoise were measured by a Digimatic caliper (CD-15CPX, Mitutoyo Corporation, Miyazaki, Japan), and then the diameter was divided by the thickness. The measurement results are shown in Table 2.

item Volume (mL) Weight (g) Spreadability Example 1 25.6 10.55 5.54 Example 2 24.5 11.54 5.89 Example 3 23.5 10.43 5.21 Example 4 20.9 6.54 4.32 Example 5 20.5 6.31 4.33 Example 6 22.6 7.90 4.67 Example 7 35.4 13.6 10.9 Example 8 38.0 15.0 9.7 Example 9 15.6 7.8 10.8 Example 10 14.7 7.6 2.5 Example 11 13.7 7.5 2.8 Comparative Example 1 24.7 9.7 3.7 Comparative Example 2 23.6 8.5 3.7 Comparative Example 3 23.0 8.9 2.0

Experimental Example 3: pH Measurement

20 g of blueberry dacquoise was ground into fine powder in a mixer, 5 g of the powder was mixed well with 45 mL of distilled water, and the mixture was reacted for 30 minutes in a 40℃ sonicator (Powersonic420, Hwashin Tech, Busan, Korea), and centrifuged at 4℃ and 3,000 rpm (Centrifuge, combi 514R, Hanil. Hwaseong, Korea). The supernatant obtained was used as the sample solution. The pH of the prepared sample solution was measured with a pH meter (20 Benchtop, Orion Research, Beverly, MA, USA) (AOAC, 1990). The results are shown in Table 3.

item pH Example 1 7.5 Example 2 6.9 Example 3 7.0 Example 4 6.5 Example 5 6.4 Example 6 6.7 Example 7 8.5 Example 8 8.7 Example 9 7.3 Example 10 7.2 Example 11 7.2 Comparative Example 1 8.6 Comparative Example 2 7.8 Comparative Example 3 8.5

Experimental Example 4: Sensory Evaluation

The texture of blueberry dacquoise was tested by sensory evaluation. The sensory characteristics of blueberry dacquoise were expressed as color intensity, smoothness, rich taste/aroma, sweetness/aroma, moistness, chewiness, crispiness, and overall acceptability using a 7-point scale (1 point - very weak, 7 points - very strong). The sensory evaluation was conducted on a total of 40 people, 10 men and 10 women in their 20s and 30s, and the average values of the scores for each item are shown in Table 4.

item Color darkening Sweetness/Flavor Moisture level How sticky it is Overall Acceptability Example 1 6.54 5.55 6.67 6.78 6.57 Example 2 5.46 4.34 5.43 4.43 5.66 Example 3 5.43 5.89 5.23 3.45 4.89 Example 4 4.90 5.34 4.33 3.23 4.67 Example 5 4.32 3.32 4.45 3.45 4.69 Example 6 4.56 3.56 4.67 4.42 4.90 Example 7 4.78 4.12 5.01 4.56 3.90 Example 8 4.79 4.23 5.23 3.21 4.05 Example 9 4.89 4.56 3.20 3.02 2.00 Example 10 3.4 4.57 2.90 4.29 2.35 Example 11 2.55 4.77 1.05 4.56 2.15 Comparative Example 1 4.32 3.40 4.21 2.45 2.01 Comparative Example 2 3.79 3.65 4.56 2.21 2.34 Comparative Example 3 3.57 3.67 3.67 1.56 2.56

Claims (5)

Steps to prepare Italian buttercream;
Step for preparing the first and second dacquoise sheets;
A step of applying the Italian butter cream on the first dacquoise sheet; and
Including the step of attaching a second sheet of dacquoise on the above-described Italian butter cream,
The steps to prepare the above Italian buttercream are:
A step of whipping pomade butter to form butter foam;
A step of emulsifying by mixing Italian meringue into the above butter foam; and
Step of forming Italian butter cream by mixing crushed blueberries with the above emulsified butter foam and Italian meringue
A method for producing blueberry dacquoise, comprising:
In claim 1,
The step of whipping the above pomade butter to form butter foam is
Step 1: First whipping 1,600 to 1,700 g of the pomade butter using a frother; and
A step of maintaining the above-mentioned first whipped pomade butter at a temperature of 20℃, adding 50 to 60 g of condensed milk, and secondarily whipping it with a frother to form a foam.
A method for producing blueberry d'artois, comprising further comprising:
In claim 1,
The step of emulsifying the above butter foam by mixing Italian meringue into it is
A step of preparing sugar syrup by mixing sugar, salt, and purified water and heating the mixture to a temperature of 110 to 120°C;
A step of whipping egg whites with a whisk to form egg white foam;
A step of mixing sugar syrup into the egg white foam; and
A step for making Italian meringue by cooling the egg white foam and sugar syrup mixture to a temperature of 30 to 40°C.
A method for producing blueberry dacquoise, comprising:
In claim 1,
The steps for preparing the first and second dacquoise sheets are as follows:
Steps to prepare sheet meringue;
A step of preparing a sheet mixture by mixing sheet powder mixed with glutinous rice powder, powdered sugar and almond powder into the above sheet meringue;
Step of putting the above sheet mixture into a pastry bag and lining it into a bread pan; and
Step 1: Place the bread pan with the above sheet mixture in a preheated oven and bake for 13 to 15 minutes to form a dacquoise sheet.
A method for producing blueberry dacquoise, comprising:
In claim 4,
The steps for preparing the above sheet meringue are
Step 1: Mix 400g of sugar and 1000g of egg white in a mixer; and
Step 2: Add 100g of sugar and 3g of purple pigment to the first mixed sugar and egg white mixture and mix again using a mixer.
A method for producing blueberry dacquoise, comprising: