KR20170011921A - Manufacturing method of Macaron comprising grain - Google Patents
Manufacturing method of Macaron comprising grain Download PDFInfo
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- KR20170011921A KR20170011921A KR1020150105406A KR20150105406A KR20170011921A KR 20170011921 A KR20170011921 A KR 20170011921A KR 1020150105406 A KR1020150105406 A KR 1020150105406A KR 20150105406 A KR20150105406 A KR 20150105406A KR 20170011921 A KR20170011921 A KR 20170011921A
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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
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a method for producing macaron containing cereals, and more particularly, to a method for producing macaron containing cereals in an amount of 1 to 50 parts by weight of cereals and 40 to 80 parts by weight of egg white in a mixture of 80 to 160 parts by weight per 100 parts by weight of nuts powder And kneading to obtain a kneaded product;
Adding 70 to 120 parts by weight of Meringue to 100 parts by weight of the kneaded product and stirring for 1 to 5 minutes to obtain a stirred product;
Placing the above-mentioned agitated product in a syringe bag, molding and drying the bag; And
And baking the molded product at 130 ° C to 160 ° C for 10 to 15 minutes,
Preparing a filling base;
Adding 1 to 50 parts by weight of grain to 100 parts by weight of the filling base and stirring to prepare peeling containing grains; And
Applying the filling on one side of the macaroon and applying a filling containing grains between two or more macaroons by attaching macaron on the applied peeling. The present invention relates to macarons containing cereal grains prepared by the method.
Description
The present invention relates to a method for producing macaron containing cereals, and more particularly, to a method for producing cereal grains by adding grains to dessert confectionery produced using nuts and meringues, thereby improving graininess and flavor The present invention relates to a method for producing macaroon having excellent nutrients.
Macaron is one of the representative meringue (bubble) cookies with Dacquoise, which refers to small pastry made by baking in an oven after shaping into a certain shape with egg whites, almonds and sugar. In the thirteenth century it was reported that the macaron was used in Venice, and at that time the small almond cake was called Macerone, meaning "fine dough". It also contains vanilla, cinnamon powder, nutmeg, and lemon peel to make the fragrance, and the inside is crispy and crispy on the outside.
Macarons require very delicate cooking because the taste and shape of the meringue varies depending on the concentration of the meringue, the ambient humidity, and the temperature of the oven.
Macaron has recently come into contact with two macaroons, usually creamed and stitched together, and is very popular with women, usually in their teens and twenties.
However, the macarons sold on the market have a low preference for men aged over 30, and the problem of using food additives such as coloring matter and fragrance which are controversial to produce macaron in various flavors and beautiful colors have.
This is in contrast to the well-living consumption tendency, and there is an urgent need to develop nutritious macaroon that can be eaten safely.
Grain is an abundance of nutrients unique to each grain, such as white rice, black rice, brown rice, barley, black sesame, sesame, sorghum, red bean, buckwheat, oats, mung bean, black bean, soybean, rye, In recent years, various functionalities have been revealed through research.
Black sesame, a typical example of grains, is one of the grains that have been shown as long-lived food for a long time because the protein content is 20% higher than meat and the calcium content is twice as high as milk.
In addition, black sesame tocopherol ingredient is not only contain antioxidant effect, but also increase the memory, concentration, anemia, prevention of osteoporosis is known as a food that brings positive changes throughout our body.
However, since such grains can be consumed through processing such as cooking or steaming, it is difficult for busy modern humans to ingest. In widespread Westernized eating habits, there are many infants and adults who are reluctant to eat due to the color or form or taste of grains There is a growing concern that concerns over health and motivation may be hampered by the disparity in nutritional supply.
As described above, the present invention provides a method for producing macaron containing nutrient-rich cereals and a macaroon prepared by the method, thereby providing superior taste and nutrients to the conventional macaroon, I would like to offer macaroons.
The object of the present invention is to provide a method of manufacturing macaroon which enables both men and women to enjoy both the taste and nutrition of cereals using nutrient-rich grains, will be.
The present invention relates to a method for preparing a kneaded product, which comprises kneading 40 to 80 parts by weight of egg white into a mixture of 1 to 50 parts by weight of cereal grain and 80 to 160 parts by weight of fine grain based on 100 parts by weight of nuts powder,
Adding 70 to 120 parts by weight of Meringue to 100 parts by weight of the kneaded product and stirring for 1 to 5 minutes to obtain a stirred product;
Placing the above-mentioned agitated product in a syringe bag, molding and drying the bag; And
And baking the molded product at 130 ° C to 160 ° C for 10 to 15 minutes,
Preparing a filling base;
Adding 1 to 50 parts by weight of grain to 100 parts by weight of the filling base and stirring to prepare peeling containing grains; And
Applying peeling on one side of the macaroon and applying macaron on the applied peeling to apply peeling containing the grains between two or more macarons. can do.
The present invention can provide a macaroon containing cereals produced by the above-mentioned method.
Since the macaroon produced by the present invention is produced from cereal material without using flour, it is possible to provide a macaroon suitable for people who have a sense of refusal to flour.
In addition, the macaroon produced by the present invention can promote the consumption of grains, thereby contributing to an economic benefit to grain-related farmers and the community.
In addition, the macaroon produced according to the present invention improves flavor and flavor unique to grains by applying various grains according to user's or consumer's preferences, and thus provides an effect that both men and women can enjoy without any burden.
In addition, the macaroon prepared according to the present invention is rich in nutrients of cereal grains, so that infants or adults who are normally afraid of ingesting cereal grains can easily ingest the nutrients of grains.
In addition, the macaroon produced according to the present invention can provide macaroons of various colors using grains without using pigments, and can provide products superior in terms of visuality while meeting the needs of consumers seeking health.
In addition, the macaroons produced by the present invention can provide macaroons of various flavors by using grains without using fragrance, and can provide products superior in terms of taste even in response to demands of consumers seeking health.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for producing macarons containing cereals of the present invention. FIG.
FIG. 2 is a photograph showing the state of macarons containing cereals produced by the process of FIG. 1; FIG.
The present invention shows a method for producing macaron containing grains.
The present invention relates to a method for preparing a kneaded product, which comprises kneading 40 to 80 parts by weight of egg white into a mixture of 1 to 50 parts by weight of cereal grain and 80 to 160 parts by weight of fine grain based on 100 parts by weight of nuts powder,
Adding 70 to 120 parts by weight of Meringue to 100 parts by weight of the kneaded product and stirring for 1 to 5 minutes to obtain a stirred product;
Placing the above-mentioned agitated product in a syringe bag, molding and drying the bag; And baking the shaped body at 130 ° C to 160 ° C for 10 to 15 minutes,
Preparing a filling base;
Adding 1 to 50 parts by weight of grain to 100 parts by weight of the filling base and stirring to prepare peeling containing grains; And
Applying peeling on one side of the macaroon and applying macaron on the applied peeling to apply peeling containing the grain between two or more macaroons .
The filling base may be selected from one or more of cream, ganache , and jam used in conventional confectionery and bakery fields. The details of the detailed description will be omitted because a person skilled in the art can select and use it in the present invention.
The above grains may be in the form of whole grain or powder, such as brown rice, white rice, black rice , glutinous rice, buckwheat, barley, oats, corn, , Rye, and yulmu may be used.
Almonds, peanuts, walnuts, hazelnuts, cashews and the like can be used as the nuts powder. Almond powders are generally used for making macarons, but some nuts powder can be mixed.
In the above, the nuts powder is finer and finer, and the shape of macaroon is smooth after finishing.
There are various kinds of meringues in the above, such as cold meringue, hot meringue, Italian meringue, Swiss meringue and the like. An embodiment of the present invention uses an Italian meringue, but is not limited thereto.
30 to 60 parts by weight of the egg white and 10 to 30 parts by weight of the granulated egg yolk were added into a whisk container and heated to a temperature of 115 to 125 DEG C per 100 parts by weight of the meringue, A mixture of whipped egg whites prepared by whipping for 3 to 10 minutes at a speed of ~ 180 rpm can be used.
In the above description, sugars such as white sugar, yellow sugar, and fructose may be used.
The above particulate sugar is a powdery sugar having a particle size on the order of wheat flour. Generally, powdered sugar is used, but granulated sugar can be used by pulverizing.
Since the surface tension of the fine particulate material becomes very large, the fine particulate material may include 0 to 10% by weight of the sweet potato starch, potato starch or corn starch.
In the above, egg white is egg yolk separated from egg yolk such as eggs, duck, and ostrich eggs, and contains 89% moisture, 10% protein, 0.9% carbohydrate, and 0.7% ash.
The water used in the syrup may be purified water, water, or the like, and is not limited to the kind.
When the meringue is added to the kneaded product and stirred to obtain a stirred product, one or two or more food additives selected from a natural coloring matter, an edible coloring matter, a natural flavoring and an artificial flavoring are further added for flavor and color development after macaroon is completed But the color and flavor of the grain itself is inherent, so that it is not necessary to add harmful food additives to the human body.
The shaping of the agitated product is not limited to the shape, and it can be shaped to have a circular shape with a thickness of 0.5 to 1 cm and a cross-sectional diameter of 2 to 8 cm, one side being flat and the other side being gently curved.
After the molding of the agitated product, drying can be carried out for 20 to 60 minutes such that finger marks are not generated when the fingers are touched at room temperature in which direct sunlight is not applied.
In the method for producing macaron containing cereals according to the present invention, in order to increase the flavor and nutrition of cereal-containing macarons, ), And a macaroon is attached to the applied peeling, so that a macaroon containing grains in which peeling containing grains is applied between macarons containing at least one grain can be produced.
Hereinafter, the present invention will be described in detail with reference to examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.
≪ Example 1 >
To 100 parts by weight of the almond powder, 40 parts by weight of egg white was added to a mixture of 20 parts by weight of black sesame and 100 parts by weight of powdered sugar, and kneaded to obtain a kneaded product.
50 parts by weight of water was added to 50 parts by weight of sugar and 50 parts by weight of water was heated to 120 DEG C and 50 parts by weight of additional egg whites and 20 parts by weight of sugar were added to a whisk container and whipped at 150 rpm for 5 minutes. To obtain meringue.
To 100 parts by weight of the kneaded product, 70 parts by weight of the above-mentioned meringue was added and stirred for 5 minutes to obtain a stirred product.
The above-mentioned agitated product was put into a syringe bag and molded into a circular shape having a thickness of 0.7 cm and a cross-sectional diameter of 3 cm, followed by natural drying for 30 minutes to obtain a molded product.
The above molded product was baked at 145 DEG C for 15 minutes to prepare macaron containing grains.
≪ Example 2 >
10 parts by weight of black sesame powder was added to 100 parts by weight of butter cream used as a filling base and stirred to prepare a filling containing cereals.
Applying the filling to one side of the macaroon to a thickness of 3 mm and applying macaron on the applied peeling to apply peeling containing the grains between the two macaroons to produce a macaroon containing the grains .
≪ Example 3 >
Fresh cream was applied to the macaroon prepared in Example 1 at a thickness of 3 mm, and the macaroon prepared in Example 1 was put on the fresh cream to prepare a macaroon containing cereals with fresh cream between the macarons containing two grains .
≪ Example 3-1 >
The same procedure as in Example 3 was conducted except that 10 parts by weight of black sesame powder was added to 100 parts by weight of fresh cream used as a filling base instead of fresh cream in Example 3 and stirring was performed to use cereal-containing filling. A macaroon containing cereals was prepared, which was characterized in that peeling with grains was applied between macarons containing two grains.
<Example 4>
To 100 parts by weight of almond powder, 40 parts by weight of egg white egg white was added to a mixture of 25 parts by weight of black bean powder and 95 parts by weight of powdered sugar, and kneaded to obtain a kneaded product.
50 parts by weight of water was added to 50 parts by weight of sugar and 50 parts by weight of water was heated to 120 DEG C and 50 parts by weight of additional egg whites and 20 parts by weight of sugar were added to a whisk container and whipped at 150 rpm for 5 minutes. To obtain meringue.
To 100 parts by weight of the kneaded product, 75 parts by weight of the above-mentioned meringue was added and stirred for 5 minutes to obtain a stirred product.
The above-mentioned agitated product was put into a syringe bag and molded into a circular shape having a thickness of 0.7 cm and a cross-sectional diameter of 3 cm, followed by natural drying for 30 minutes to obtain a molded product.
The above molded product was baked at 145 DEG C for 15 minutes to prepare macaron containing grains.
≪ Example 5 >
Peanut butter cream was applied to the macaroon prepared in Example 4 at a thickness of 3 mm and the macaroon prepared in Example 4 was put on the peanut butter cream and the macaron containing the peanut butter cream with the peanut butter cream was sandwiched between the two macaroons .
≪ Example 6 >
A butter cream was applied to the macaroon containing the black sesame seeds prepared in Example 1 in a thickness of 3 mm and then the macaron containing the black bean grains prepared in Example 4 was put on the butter cream to be put between two different macaroons A macaroon containing cereal with butter cream was prepared.
≪ Example 7 >
To 100 parts by weight of almond powder, 40 parts by weight of egg white egg yolk was added to a mixture of 20 parts by weight of red bean powder and 95 parts by weight of powdered sugar, and kneaded to obtain a kneaded product.
50 parts by weight of water was added to 50 parts by weight of sugar and 50 parts by weight of water was heated to 120 DEG C and 50 parts by weight of additional egg whites and 20 parts by weight of sugar were added to a whisk container and whipped at 150 rpm for 5 minutes. To obtain meringue.
To 100 parts by weight of the kneaded product, 75 parts by weight of the above-mentioned meringue was added and stirred for 5 minutes to obtain a stirred product.
The above-mentioned agitated product was put into a syringe bag, molded into a circular shape having a thickness of 0.7 cm and a cross-sectional diameter of 8 cm, followed by natural drying for 30 minutes to obtain a molded product.
The above molded product was baked at 150 ° C for 15 minutes to prepare macaron containing grains.
≪ Example 8 >
The vanilla ice cream was applied to the macaroon prepared in Example 7 to a thickness of 20 mm, and the macaroon prepared in Example 7 was put on the vanilla ice cream to prepare a macaroon containing the vanilla ice cream in between the two macaroons.
Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. It will be understood that the present invention can be changed.
Claims (6)
Adding 70 to 120 parts by weight of Meringue to 100 parts by weight of the kneaded product and stirring for 1 to 5 minutes to obtain a stirred product;
Placing the above-mentioned agitated product in a syringe bag, molding and drying the bag; And
And baking the molded product at 130 ° C to 160 ° C for 10 to 15 minutes,
Preparing a filling base;
Adding 1 to 50 parts by weight of grain to 100 parts by weight of the filling base and stirring to prepare peeling containing grains; And
Applying the peeling on one side of the macaroon, and applying a peeling containing grains between two or more macaroons by affixing the macaron on the applied peeling.
The above grains may be in the form of whole grain or powder, such as brown rice, white rice, black rice , glutinous rice, buckwheat, barley, oats, corn, , Rye, and yulmu is used as a raw material of the cereal.
In order to enhance the flavor and nutrition of the macaroon containing the cereal, a grain containing filling is applied on one side of the macaroon containing the cereal produced by the above-mentioned method, and a macaroon is attached on the applied peeling to form one Wherein the grain-containing macaron is coated with peeling containing grains. ≪ RTI ID = 0.0 > 18. < / RTI >
Wherein the fine particulate comprises 0 to 10% by weight of sweet potato starch, potato starch or corn starch based on the weight of the particulate.
Characterized by further comprising adding one or more food additives selected from natural pigments, food colors, natural flavors and artificial flavors to the mixture when the meringue is put into the kneaded product and stirred to obtain a stirred product Method of manufacturing macaroon.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150105406A KR20170011921A (en) | 2015-07-25 | 2015-07-25 | Manufacturing method of Macaron comprising grain |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150105406A KR20170011921A (en) | 2015-07-25 | 2015-07-25 | Manufacturing method of Macaron comprising grain |
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| KR20170011921A true KR20170011921A (en) | 2017-02-02 |
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| KR1020150105406A KR20170011921A (en) | 2015-07-25 | 2015-07-25 | Manufacturing method of Macaron comprising grain |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200070887A (en) * | 2018-12-10 | 2020-06-18 | 경기도 | Method of preparing macaron using soybean powder |
| KR102235822B1 (en) * | 2020-03-04 | 2021-04-02 | 박영미 | Macaroon manufacture method including peanuts powder |
| KR20210095329A (en) * | 2020-01-23 | 2021-08-02 | 전남도립대학교산학협력단 | Method for manufacturing bamboo macaron using bamboo leaves |
-
2015
- 2015-07-25 KR KR1020150105406A patent/KR20170011921A/en active Search and Examination
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200070887A (en) * | 2018-12-10 | 2020-06-18 | 경기도 | Method of preparing macaron using soybean powder |
| KR20210095329A (en) * | 2020-01-23 | 2021-08-02 | 전남도립대학교산학협력단 | Method for manufacturing bamboo macaron using bamboo leaves |
| KR102235822B1 (en) * | 2020-03-04 | 2021-04-02 | 박영미 | Macaroon manufacture method including peanuts powder |
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