KR102655401B1 - Method of making scones containing green onions and nougat - Google Patents

Abstract

The present invention relates to a method of manufacturing scones containing green onions and nougat, and more specifically, by providing scones at one end and the other end of the nougat, so that the sweetness of the nougat and the scone containing green onions are harmonized, and the palatability is maximized. This is about how to make nougat scones.

Description

{Method of making scones containing green onions and nougat}

The present invention relates to a method of manufacturing scones containing green onions and nougat, and more specifically, by providing scones at one end and the other end of the nougat, so that the sweetness of the nougat and the scone containing green onions are harmonized, and the palatability is maximized. This is about how to make nougat scones.

A scone is a flour cookie baked on an iron plate or in the oven until lightly puffed without any filling, and is usually eaten with tea. Scones can be large, savory, made with soda bread dough or baked like pancakes, but currently in British homes, the impression is strong that they are small, slightly sweet and very simple snacks served with tea. The name scone itself comes from the Scottish language, and the tradition of making scones still remains strong in Scotland. The most common scone recipe today calls for white flour, baking powder, butter, eggs, and milk. However, since the above manufacturing method uses simple dough, it has the disadvantage of being monotonous in taste.

Internet post, https://blog.naver.com/cckcr/222295129490(2021.04.02.) Internet post, https://blog.naver.com/p9712/220861554855 (2016.11.14.) Internet post, https://blog.naver.com/w3bd77/221300454760(2018.06.17.)

Therefore, the present invention is intended to solve the problems arising in the prior art in consideration of the above-mentioned circumstances, and the main problem to be solved is to provide a method of manufacturing green onion and nougat scones with maximized palatability by combining green onions and nougat. Do this.

In addition, the problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the description below.

According to one embodiment of the present invention to achieve the above object, preparing dough by mixing rice flour, baking powder, sugar, salt, basic cheese and butter; Adding and mixing fresh cream and yogurt to the dough; Adding and mixing green onions; flattening; Refrigerated aging step; cutting step; Applying yolks and adding additional cheese; Baking scones with the dough; And adding nougat to the scone; it may be to provide a method of producing a dapanuga scone, including a.

Additionally, in the present invention, the nougat includes the steps of mixing egg whites and sugar to prepare a base; Adding and mixing heated honey to the base; And it may be prepared including; adding and mixing a mixture containing water, sugar, and starch syrup, heated to 150°C to 170°C, and gelled, to the base.

Green onion scones manufactured by the present invention can have the effect of maximizing flavor and texture by harmonizing the sweetness of nougat and scones containing green onions.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

Figure 1 shows a flow chart of the manufacturing method of green onion gas cone according to the present invention.
Figure 2 is a flowchart showing the manufacturing method of nougat sanded on the green onion gas cone according to the present invention.

Hereinafter, the present invention will be described in detail in order to achieve the above objectives. Prior to this, the terms or words used in this specification and patent claims should not be construed as limited to their usual or dictionary meanings, and the inventor must appropriately use the concept of the term to explain his or her invention in the best way. It must be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined clearly. Accordingly, the configuration described in the embodiments described in this specification is only one of the most preferred embodiments of the present invention and does not represent the entire technical idea of the present invention, so at the time of filing this application, various equivalents and It should be understood that variations may exist.

According to one embodiment of the present invention, preparing dough by mixing rice flour, baking powder, sugar, salt, basic cheese, and butter; Adding and mixing fresh cream and yogurt to the dough; Adding and mixing green onions; flattening the dough; Refrigerating and maturing the dough; Cutting the dough; Applying yolk to the surface of the cut dough and adding additional cheese; Baking scones by placing the dough in an oven; And adding nougat to the scone; it is possible to provide a manufacturing method of a dapanuga scone, including a.

In the present invention, the temperature at which the dough is baked may be heated to 150°C to 170°C for 10 to 20 minutes. If the baking temperature is less than 150°C, moisture may evaporate and the outer surface may become hard and color may not appear. On the other hand, if the baking temperature exceeds 170°C, additional cheese on the surface of the dough may burn.

In the present invention, the nougat includes the steps of mixing egg whites and sugar to prepare a base; Adding and mixing heated honey to the base; and administering and mixing the heated and gelled mixture to the base.

In the present invention, the gelled mixture may include water, sugar, and starch syrup, and may be heated to 150°C to 170°C. If the temperature of the gelled mixture is less than 150°C, the viscosity may be low. On the other hand, if the temperature of the gelled mixture exceeds 170°C, the property may become hard.

In the present invention, the remaining omitted descriptions can be interpreted similarly to the description of Daepanugascon described above.

Hereinafter, the present invention will be described in further detail through examples of the present invention, but it is obvious that the present invention is not limited by the following examples.

Manufacturing Example 1

Referring to Figure 1, green onion gas cones were manufactured as follows.

(1) Dough manufacturing

To prepare the scone dough, the ingredients were measured and prepared in the same amount as the formula in Table 1 below.

item Weight (unit: g) Weight ratio (based on soft rice powder) Powerful rice powder 200 100 baking powder 6 3 sugar 40 20 salt 2 One butter 65 32.5 whipping cream 80 40 yogurt 40 20 Grana Padano Cheese Powder 40 20 green onion 50 25

The butter was prepared by dicing it in a cold state. Next, flour, baking powder, sugar, salt, Grana Padano cheese powder, and butter were added and the dough was mixed with a beater until it took the form of fine sand. When the mixed dough was in the form of fine sand, fresh cream and yogurt were added and mixed, then green onions were added and mixed thoroughly. The mixed dough was rolled out to a thickness of 1 cm and aged in the refrigerator for more than 1 hour.

(2) Who manufactures

Referring to Figure 2, nougat was prepared as follows. The first content was prepared by adding egg white and sugar and mixing 100% using a whisk. Next, honey was placed in a pot and heated until it reached 130°C, then poured into the contents previously mixed with a whisk and mixed to prepare secondary contents. Next, water, sugar, and starch syrup were placed in a pot and heated to 160°C to prepare a gelled mixture, and then poured into the secondary contents and mixed to prepare the tertiary contents. Next, fresh cream was heated and added to the third content to prepare the fourth content. Next, after removing the moisture from the gelatin soaked in cold water, it was dissolved and added to the fourth content and mixed smoothly. After mixing to some extent, it was moved to Vita to lower the temperature and control the amount of air introduced during mixing.

(3) Daepanoogascon manufacturing

The previously aged dough was cut into squares of 3cm*3cm, egg yolk was applied, and Parmesan cheese powder was sprinkled on top. Next, after baking in an oven at 160°C for 14 minutes, 5g of nougat was sanded on top of each cooled scone, and the scones were attached to the top of the nougat again to complete the green leaf nougat scone.

Comparative Example 1

To manufacture the green onion gas cones of Comparative Example 1, the green onion gas cones manufacturing method of Preparation Example 1 was followed, but the dough was used in which the soft rice flour included in the dough was replaced with soft flour.

Comparative Example 2

To prepare the green onion gas cone of Comparative Example 2, the method for manufacturing green onion gas cones in Preparation Example 1 was followed, but the dough was used except for the Grana Padano cheese powder included in the dough.

Comparative Example 3

To prepare the dessert of Comparative Example 3, the green onion gas cone manufacturing method of Preparation Example 1 was followed, but the dough excluding the green onions included in the dough was used.

Comparative Example 4

To prepare the green onion gas cones of Comparative Example 4, the green onion gas cones manufacturing method of Preparation Example 1 was followed, but the dough was baked in an oven at 140°C to prepare the scones.

Comparative Example 5

To prepare the green onion gas cones of Comparative Example 5, the green onion gas cones manufacturing method of Preparation Example 1 was followed, but the dough was baked in an oven at 180°C to prepare the scones.

Comparative Example 6

In order to produce the green onion gas cone of Comparative Example 6, the green onion gas cone manufacturing method of Preparation Example 1 was followed, but the scone was manufactured by adjusting the amount of the nougat provided between the scones to 2g.

Comparative Example 7

In order to manufacture the green onion gas cone of Comparative Example 7, the green onion gas cone manufacturing method of Preparation Example 1 was followed, but the scone was manufactured by adjusting the amount of the nougat provided between the scones to 8g.

Evaluation example 1

In order to evaluate the preference of bread according to the composition of the scone dough, a sensory test was conducted. The breads according to Preparation Example 1 and Comparative Examples 1 to 3 were each manufactured, and five randomly recruited adult panelists conducted a sensory evaluation on taste and aroma on a 5-point scale out of 5, and the results are presented in the table below. It is shown in 2.

preference panel 1 panel 2 panel 3 panel 4 panel 5 average Manufacturing Example 1 5 4 5 3 5 4.4 Comparative Example 1 2 One 3 One 3 2.0 Comparative Example 2 One 2 One 2 One 1.4 Comparative Example 3 2 One 2 2 3 2.0

As shown in Table 2, in the case of green onion gas cones made with dough containing soft rice flour as in Preparation Example 1, preference was shown to be higher than in Comparative Example 1 using soft flour, and as in Preparation Example 1, Grana Padano cheese In the case of scones made with dough containing powder, preference was shown to be higher compared to Comparative Example 2 made with dough without powder, and in the case of scones made with dough containing green onions as in Production Example 1, it was The preference was higher compared to Comparative Example 3, which was made with dough that did not contain the dough, and it was found that the preference of the green onion gas scone was higher when it had the composition of the dough that is the material for the scone of the present invention compared to the case where it did not.

Evaluation example 2

In order to evaluate the preference of green onion gas cones according to the dough baking temperature, a sensory test was conducted. Daepanugas cones were prepared according to Preparation Example 1 and Comparative Examples 4 to 5, respectively, and five randomly recruited adult panels conducted a sensory evaluation on a 5-point scale out of 5 for taste and aroma, and the results were reported. It is shown in Table 3 below.

preference panel 1 panel 2 panel 3 panel 4 panel 5 average Manufacturing Example 1 4 5 5 4 5 4.6 Comparative Example 4 2 2 One One 3 1.8 Comparative Example 5 2 One 3 2 One 1.8

As shown in Table 3 above, when green onion gas scones were manufactured from scones baked in an oven at 160°C as in Production Example 1, preference was shown to be higher compared to Comparative Examples 4 to 5, which were prepared by kneading the dough according to the method of the present invention. It was found that the preference for green onion gas cones was higher when grilled compared to when it was not grilled.

Evaluation example 3

A sensory test was conducted to evaluate the preference of green onion scones according to the amount of nougat added between scones. Daepanugas cones were prepared according to Preparation Example 1 and Comparative Examples 6 to 7, and five randomly recruited panelists conducted a sensory evaluation on a 5-point scale out of 5 for taste and aroma, and the results were as follows. It is shown in Table 4.

preference panel 1 panel 2 panel 3 panel 4 panel 5 average Manufacturing Example 1 4 5 5 4 5 4.6 Comparative Example 6 3 2 One 2 4 2.4 Comparative Example 7 One 3 2 2 4 2.4

As shown in Table 4 above, in the case of green onion nougat scones in which the nougat content was adjusted to 5g as in Preparation Example 1, the preference was higher than that of Comparative Example 6, which did not, and in particular, the preference was also high compared to Comparative Example 7 in which the nougat content was increased. As a result, it was found that when the green onion gas cone was manufactured according to the capacity of the present invention, the preference was higher compared to the case where it was not manufactured.

The description of the present invention described above is for illustrative purposes, and those skilled in the art will understand that the present invention can be easily modified into other specific forms without changing the technical idea or essential features of the present invention. will be. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive. For example, each component described as single may be implemented in a distributed manner, and similarly, components described as distributed may also be implemented in a combined form.

The scope of the present invention is indicated by the claims, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts should be construed as being included in the scope of the present invention.

Claims (2)

nougat containing egg whites, sugar, starch syrup, fresh cream and butter; and
Includes a scone provided on one side of the nougat and made with dough containing rice flour, baking powder, sugar, salt, basic cheese, butter, fresh cream, yogurt and green onions,
Based on 100 parts by weight of the rice flour, the baking powder is 1 to 5 parts by weight, the sugar is 10 to 30 parts by weight, the salt is 0.5 to 2 parts by weight, the basic cheese is 10 to 30 parts by weight, and the butter is 15 to 30 parts by weight. 45 parts by weight, the whipped cream is 30 to 60 parts by weight, the yogurt is 10 to 30 parts by weight, and the green onions are 15 to 50 parts by weight,
The basic cheese is one or more selected from Grana Padano cheese and Parmesan cheese,
The nougat is 5g, the temperature for baking the dough is heated to 150 ℃ to 160 ℃ for 10 to 20 minutes, and the rice powder is soft rice flour, in the method of manufacturing green onion gas cones, rice flour, baking powder, and sugar , preparing the dough by mixing salt, base cheese and butter; Adding and mixing fresh cream and yogurt to the dough; Adding and mixing green onions; flattening; Refrigerated aging step; cutting step; Applying yolks and adding additional cheese; Baking scones with the dough; And adding nougat to the scone; manufacturing method of dapanugasu scone comprising a.
According to paragraph 1,
The above Luke said,
Preparing a base by mixing egg whites and sugar;
Adding and mixing heated honey to the base; and
A method for producing Dapanugas cone, which is manufactured including the step of administering and mixing a mixture containing water, sugar and starch syrup, heated to 150°C to 170°C and gelled, to the base.