KR900002024B1 - Process for making sugar cakes - Google Patents
Process for making sugar cakes Download PDFInfo
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- KR900002024B1 KR900002024B1 KR1019870010822A KR870010822A KR900002024B1 KR 900002024 B1 KR900002024 B1 KR 900002024B1 KR 1019870010822 A KR1019870010822 A KR 1019870010822A KR 870010822 A KR870010822 A KR 870010822A KR 900002024 B1 KR900002024 B1 KR 900002024B1
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- South Korea
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- dough
- sugar
- powder
- drying
- mixing
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Description
본 발명은 케이크 및 장식과자를 꽃 또는 여러종류의 동물이나 식물의 형상이 되게 압출성형한 설탕과자의 제조방법에 관한 것이다.The present invention relates to a method for producing a cake and decorative sweets extruded into a flower or various kinds of animals or plants.
본 발명은 분당을 주원료로 하되 기포가 다량으로 함유되게 반죽을 얻은후에 이 반죽을 압출 주머니에 넣어 동·식물 또는 선택된 형상으로 압출성형하여 3%이하의 수분이 함유되게 건조하는 전분이 전혀 함유되지 않는 압출성형 설탕과자를 제조하는 방법에 관한 것이다.In the present invention, the main raw material is Bundang, but after the dough is obtained to contain a large amount of bubbles, the dough is put into an extrusion bag and extruded into animals, plants or a selected shape to contain no starch which is dried to contain 3% or less moisture. The present invention relates to a method for preparing an extruded sugar confectionery.
종래의 케이크 또는 장식과자는 찹쌀이나 밀가루를 주원료로 한 반죽을 로울러로 얇게 밀어서 절편을 얻은 것으로 선택된 형상의 꽃을 만드는 방법이 있으며 압출 주머니에 넣어서 케이크 위에 압출성형하는 것은 주원료가 크림으로 되어 형상이 세밀하지 못한 결점도 있을뿐만 아니라 형성된 임의의 모양과 맛이 장기간 보존할 수 없는 결정적 결점이 있었다. 그러나 본 발명에서는 분당(결정 포도당 포함)을 주원료로 사용하여 조직이 부드럽고 물엿등을 사용치 않아 흡습성이 극히 적고 입속에서 잘녹으며 반죽 조제할때 기포를 다량 함유할 수 있는 것이다.Conventional cakes or decorative sweets are obtained by cutting thin dough with glutinous rice or flour with rollers to obtain slices. The extruded bags are extruded on a cake by putting them in an extrusion bag. Not only were there subtle flaws, but there was also a critical flaw that any shape and taste formed could not be preserved for a long time. However, in the present invention, by using the Bundang (including crystalline glucose) as the main raw material, the tissue is soft and does not use starch syrup, so it has extremely low hygroscopicity, melts well in the mouth, and may contain a large amount of bubbles when preparing dough.
그리고 계란 흰자 또는 계란 흰자 분말이나 대두 단백질과 산미료(구연산,젖산,산성쥬스 등 모든 산미료 포함)의 상호작용으로 일정시간후 굳어지게 되고 전분이 함유되지 않아 전분이 함유되어 있을때와는 달리 식감을 저해하지 않게 할뿐만 아니라 형상이 부스러지거나 파손되는 것을 최대한 감소시키며 또한 압출이 용이하여 성형 작업이 양호할 뿐만 아니라 조직을 매끄럽게 하기 위하여 지점도를 갖는 식물성검(아라비아검, 구아검과 식물성검류)을 함유한 것이다.In addition, egg whites or egg white powder or soy protein and acidulants (including all acidulants such as citric acid, lactic acid, and acidic juices) are hardened after a certain period of time and do not contain starch. Not only does it reduce the crushing or breakage of the shape as much as possible, it is also easy to extrude, and the molding work is not only good, but also contains vegetable gums (Arabic gum, guar gum and vegetable gum) having a branching point to smooth the tissue. It is.
그리고 다량의 기포를 혼입시켜 조직이 부드럽고 가벼우며 입에서 잘녹아 식감이 우수하고 종래에 비하여 가볍고 건조가 용이하여 색소 및 향료의 첨가가 자유롭고 건조실에서 수분 함량이 3%이하가 되도록 건조하면 보존성이 우수하여 상하지 않으며 파손에 대한 저항성이 강하고 맛이 우수하여 형상이 정교한 장미꽃 및 동식물등의 형상을 갖는 압출성형 설탕과자 제조방법에 관한 것으로 실시예에 의하여 설명하면 다음과 같다.And by mixing a large amount of bubbles, the tissue is soft and light, it melts well in the mouth, and the texture is excellent.It is light and easy to dry compared to the conventional one.It is free to add pigments and fragrances. It does not deteriorate and has a strong resistance to breakage and excellent taste, and thus relates to an extruded sugar confectionery manufacturing method having a shape of a precise rose flower or plant and the like.
[실시예 1]Example 1
[제1공정(원료 배합)][First Step (Raw Material Blending)]
분당-80%∼90%-80% to 90% per minute
에그알부민파우다-1%∼4%Egg albumin powder-1%-4%
아라비아검-0.05%∼0.3%Arabian gum -0.05%-0.3%
위의 원료를 균일하게 혼합한다.Mix the above raw materials evenly.
[제2공정(분쇄)]Second Process (Pulverization)
소명반-0.05%∼0.2%Small group -0.05%-0.2%
식염-0.05%Saline-0.05%
구연산-0.05%이하Citric acid-0.05% or less
바닐린-0.2%∼0.4%을 미세하게 분쇄하여 가하고 균일하게 혼합하여 반죽용 분말을 얻는다.Vanillin-0.2% to 0.4% is finely pulverized and mixed uniformly to obtain a powder for dough.
[제3공정(기포 형성)][3rd step (bubble formation)]
제1공정과 제2공정에 의하여 얻어진 반죽용 분말에 5-15%의 물을 가하면서 믹서에서 휘퍼로 교반하여 기포를 형성, 기포가 다량 함유되게 한 것에 색소를 첨가하여 반죽 제조를 완성한다.5-15% of water is added to the dough powder obtained in the first and second steps while stirring with a whip in a mixer to form bubbles, and a large amount of bubbles is added to the dough to complete dough production.
[제4공정(압출 성형)]4th process (extrusion molding)
제3공정에서 얻은 반죽을 압출 주머니에 넣고 임의의 꽃 성형 기구위에 압출 주머니를 손으로 압출시켜 장미꽃을 성형하고 건조실에서 24시간 건조하여 정교하고 미려한 장미꽃 설탕과자를 얻었다. 건조시에 수분 함량 1%이하가 되도록하면 성형물이 단단해져 파손되는 것이 최대한 방지되며 건조시에도 변형이 없고 맛도 종래의 것보다 매우 향상 되었다.The dough obtained in the third step was put in an extrusion bag, and the extrusion bag was extruded by hand on an arbitrary flower molding apparatus to form a rose, and dried in a drying room for 24 hours to obtain a fine and beautiful rose sugar cake. When the moisture content is less than 1% during drying, the molding is hardened to prevent damage as much as possible. There is no deformation even during drying and the taste is much improved than the conventional one.
[실시예 2]Example 2
위의 공정에서 얻어진 반죽을 압출주머니에 넣은 후에 유산지위에 동물의 몸체를 압출하여 성형하여 약간 건조시킨 후에 손·발등 기타 부분을 성형 시켜 건조실에서 수분 함량 1%이하가 되도록 24∼48시간 건조하여 가볍고 예쁜 동물 형상의 설탕과자를 얻는 것이다.After the dough obtained in the above process is put into the extrusion bag, the animal body is extruded and molded in the place of lactic acid and dried slightly. Then, the hands and the other parts are molded and dried in a drying room for 24 to 48 hours so that the moisture content is 1% or less. It is to get sugar cakes in the shape of pretty animals.
이와 같은 본 발명은 다량의 기포가 있어 조직이 가볍고 매끄러우며 전분이 함유되어 있지 않아 식용감이 증진되는 부수러지거나 파손되는 일이 없어 보존성도 종래에 비하여 우수한 본 발명은 매우 위생적이고 경제적이 있는 것이다.Such a present invention has a large amount of bubbles, the tissue is light and smooth and does not contain starch, so that the edible feeling is not broken or broken, and the preservation is excellent compared to the conventional invention is very hygienic and economical .
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019870010822A KR900002024B1 (en) | 1987-09-29 | 1987-09-29 | Process for making sugar cakes |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019870010822A KR900002024B1 (en) | 1987-09-29 | 1987-09-29 | Process for making sugar cakes |
Publications (2)
Publication Number | Publication Date |
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KR890004620A KR890004620A (en) | 1989-05-09 |
KR900002024B1 true KR900002024B1 (en) | 1990-03-31 |
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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KR1019870010822A KR900002024B1 (en) | 1987-09-29 | 1987-09-29 | Process for making sugar cakes |
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KR (1) | KR900002024B1 (en) |
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1987
- 1987-09-29 KR KR1019870010822A patent/KR900002024B1/en not_active IP Right Cessation
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KR890004620A (en) | 1989-05-09 |
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