KR20200052577A - The method of making a pie using the raw flesh of a coconut - Google Patents

Abstract

The present invention is to make a pie using raw flesh of coconut. More specifically, the present invention relates to the pie manufactured by adding raw flesh of coconut and a manufacturing method thereof, wherein, in order to make a coconut pie, the method firstly makes a pie dough by mixing weak flour, strong flour, salt, butter, and cold water, and then makes cream of the pie by using butter, salt, eggs, coconut cream, coconut raw flesh, coconut milk, and coconut powder, followed by putting the manufactured pie dough to a pie mold and baking the same at an appropriate temperature by adding coconut cream. The present invention provides an effect of feeling softness and rich flavor of coconut raw flesh.

Description

The method of making a pie using the raw flesh of a coconut}

The present invention by adding a coconut cream made by adding the raw flesh of the coconut and then baked to prepare a pie,

It relates to a method of manufacturing a coconut growth pie so as to maintain the unique soft texture of coconut flesh and to feel the savory taste.

Pie (PIE) is a typical dessert baked in the oven with the contents of the dough made by adding oil, salt and water to the flour.

 Materials are used in various ways. Pies using meat and seafood are often made in deep bowls and used as main dishes or entrees. Fruits are used as desserts (desserts).

Today, many people enjoy the soft pie crust peeling off on their own. But for hundreds of years, the key was how hard pie skin, or pastry, can be made. In fact, crust not only serves as a container for the contents of the pie, but also as a tool to pick it up by hand and take it to the mouth.

Ancient Egyptians used pastries as a tool to pick and eat a mixture of nuts, oysters, and fruits. But it wasn't Egypt, it was ancient Greece. The Romans who conquered ancient Greece tried to put many ingredients into the pastry. Among the attempted ingredients were eel, mussels, pigeon meat, and young goat meat. According to the records of ancient Roman politician Cato, the basic form of the cheesecake was also made in the head of the “creative Romans”.

The creative Romans conquered many countries and built many roads, so Pai was spread to several places at about the same time. Medieval pies were also known as 'coffins', meaning vessels. The use of pork oil, lard or butter, instead of vegetable oil, has made the pastries stronger and more durable. Several methods have been used to create the shape of a pie, ranging from deep-sided traps and open-topped traps to wide, flat “tartlets”.

When a full cookbook was published, the chefs were more concerned with the ingredients and recipes they used. This is because each family can use their own recipes to make pies and eat them before evaluating themselves. Without a list of Cornish pasties, shepherd's pies, and steak-and-kidneys, pies that have never been left out in the UK can be found in 13 British colonies in eastern North America. It quickly became fashionable.

This idiom, which is used today to mean 'to cut corners', probably stems from the colonial custom of using a circular frame instead of a corner frame when making pies. At that time, a circular frame was used because a pie with no special contents could be distributed to more people. As the new United States grew, pioneers propagated the pie to the west, and they developed other ingredients that could be put in the pie, for example, using a variety of pickles.

 These pies are now spread all over the world, and the number of them is infinitely large and loved by the public.

 Coconut is a light green tropical fruit with a lot of juice to drink. The jelly-like pulp inside the fruit has a sweet and savory taste, or it is eaten as it is or salted. When it is cooked, it becomes brown and the flesh becomes hard. The outermost is a delicate and thin fiber layer, and the inner one is a dense fiber layer with a thickness of 2 to 5 cm. It grows widely in tropical and subtropical regions and grows in large scale on farms in Southeast Asia, including Thailand. It is harvested about 4 times a year, with 50-60 fruits per tree.

Undercooked juice contains some phosphorus and iron, and jelly-based flesh contains 1-6% fat and a large amount of phosphorus. The ripe one contains 26% fat, 4g protein, 100mg phosphorus and 2.5mg iron. Coconut fat is vegetable and 90% saturated fatty acid.

It is good to make a clicking sound when shaken. It is usually eaten raw or made with juice. Copra, which is hardened and dried by cutting hardened flesh, is good for confectionery ingredients or sake snacks, and cocoa cream is used for ice cream and dessert dishes. Oil is used as a source of cooking ingredients and cooking oil, and used to make soaps and cosmetics. The fiber layer surrounding the fruit is used to make carpets, industrial ropes, car seats, etc., and the hard shell becomes a material for household goods and crafts.

 Domestic products for coconut pies are available, but most of them are made using coconut long cut coconut pulp.

 Pies using coconut long without using the raw flesh of the coconut are manufactured by adding a lot of coconut milk and coconut cream, which has a problem in that the flavor of the coconut is lowered and the unique texture is hardened.

An object of the present invention is to provide a method for producing a coconut pie containing raw flesh of coconut as invented to solve the above problems.

The pie manufacturing method using the raw coconut meat according to the present invention for solving the above problems is a pie dough manufacturing step (S1O): making a dough using forceful powder, strong powder, salt, butter, and cold water and then refrigerating at 4 ~ 10 ℃ Let it mature for 30 minutes.

 Coconut pulp cream manufacturing step (S20): After making coconut cream using butter, sugar, egg, coconut milk, coconut powder, coconut pulp and condensed milk, aged for 15 minutes at 4 ~ 10 degrees.

  When (S10) and (S20) are found to be clean-up, (S10), that is, make the mold of the pie with a thickness of 3mm and put (S20) coconut cream in it, cover the pie with the altar and cover it Pie baking step (S30): bake at 190 ° C for about 50 minutes

 The method of manufacturing a pie using the raw coconut meat according to the present invention makes it possible to feel the softness and rich flavor of the raw coconut meat by compensating for the problem that the texture is hard and does not have a unique flavor when using coconut long using the raw coconut meat. Gives an effect.

1 is a block diagram of a pie manufacturing method using raw coconut meat according to the present invention
Figure 2 is an overall view of a coconut raw pie according to the present invention.
3 is a cross-sectional view of a coconut raw pie according to the present invention.

Lae will be described in more detail through the accompanying drawings a method of manufacturing a coconut pie using raw coconut meat according to the present invention.

 The present invention relates to a method for manufacturing a coconut pie using raw coconut meat, and FIG. 1 is a block diagram of a method for manufacturing a coconut pie using raw coconut meat according to the present invention.

 The method of manufacturing a pie using raw coconut meat according to the present invention is a pie dough production step (S10): making a dough using forceful powder, strong powder, salt, butter, and cold water, and then aging in the refrigerator at 4-10 ° C for 30 minutes. .

Coconut raw flesh cream manufacturing step (S20): After making coconut cream using butter, sugar, egg, coconut milk, coconut raw flesh, and coconut powder condensed milk, mature it for 15 minutes at 4 ~ 10 ℃.

When (S10) and (S20) are found to be clean-up, (S10), that is, make the mold of the pie with a thickness of 3mm, put the coconut raw cream (S20) in it, and then cut the pie lid. After covering and baking the pie (S30): Bake for about 50 minutes at 190 ° C.

Hereinafter, each component will be described in detail.

When making one 18cm pie, sift together 160 g of powerful powder, 160 g of powerful powder, and 4 g of salt.

Cut 255 g of cold butter taken out of the refrigerator into a dice of about 1 cm, put it in a sieve flour, coat it with flour, and add 160 g of cold water to form a square.

Repeat 3 folds 6 times using a straw. At this time, each time the dough is folded in three sections, rest for about 30 minutes in a refrigerator at 4 ~ 10 ℃. When the pie dough is finished, the altar is cut to fit the 3mm thick mold.

The frozen coconut meat is put in ice water and thawed while maintaining texture and freshness.

Gently loosen 36 g of butter at room temperature and mix with 48 g of sugar. After adding 36g of eggs, mix them, add 60g of coconut cream, 150 ~ 200g of coconut raw meat, 100g of coconut powder, coconut milk, 150g, and 100g of condensed milk.

It is aged for 15 to 20 minutes in a refrigerating chamber at 4 ° C to 10 ° C.

Already pasted for 30 minutes, paste the dough into the mold and fill the finished cream.

Apply the material on the edges, cover the lid and apply the egg material to the surface.

After giving a steam hole, bake it at 190 ℃ for about 50 minutes.

As described above, the present invention uses coconut flesh for coconut pie, and unlike the pie using coconut long, the unique texture and flavor of coconut growth can be felt.

Hereinafter, an example of a method of manufacturing a pie using coconut growth according to the present invention will be described.

When making one 18cm pie, sift together 160 g of powerful powder, 160 g of powerful powder, and 4 g of salt.

Cut 255 g of cold butter taken out of the refrigerator into a dice of about 1 cm, put it in a sieve flour, coat it with flour, and add 160 g of cold water to form a square.

Repeat 3 folds 6 times using a straw. At this time, each time the dough is folded in three sections, rest for about 30 minutes in a refrigerator at 4 ~ 10 ℃. When the pie dough is finished, the altar is cut to fit the mold made with a thickness of 3 mm.

The frozen coconut meat is put in ice water and thawed while maintaining texture and freshness.

Gently loosen 36 g of butter at room temperature and mix with 48 g of sugar. Add 36g of eggs, mix, add 60g of coconut cream and 150 ~ 200g of coconut raw flesh, 100g of coconut powder, coconut milk, 150g, and 100g of condensed milk.

It is aged for 15 to 20 minutes in a refrigerating chamber at 4 ° C to 10 ° C.

Already pasted for 30 minutes, paste the dough into the mold and fill the finished cream.

Apply the material on the edges, cover the lid and apply the egg material to the surface.

After giving a steam hole, bake it at 190 ℃ for about 50 minutes.

When making one 18cm pie, sift together 160 g of powerful powder, 160 g of powerful powder, and 4 g of salt.

Cut 255 g of cold butter taken out of the refrigerator into a dice of about 1 cm, put it in a sieve flour, coat it with flour, and add 160 g of cold water to form a square.

Repeat 3 folds 6 times using a straw. At this time, each time the dough is folded in three sections, rest for about 30 minutes in a refrigerator at 4 ~ 10 ℃. When the pie dough is finished, the altar is cut to fit the 3mm thick mold.

The frozen coconut meat is put in ice water and thawed while maintaining texture and freshness.

Gently loosen 36 g of butter at room temperature and mix with 48 g of sugar. After adding 36g of eggs, mix them and add 60g of coconut cream and 100 ~ 150g of coconut raw flesh, 100g of coconut powder, coconut milk, 150g, and 100g of condensed milk.

It is aged for 15 to 20 minutes in a refrigerating chamber at 4 ° C to 10 ° C.

Already pasted for 30 minutes, paste the dough into the mold and fill the finished cream.

Apply the material on the edges, cover the lid and apply the egg material to the surface.

After giving a steam hole, bake it at 190 ℃ for about 50 minutes.

<Comparative Example 1>

When making one 18cm pie, sift together 160 g of powerful powder, 160 g of powerful powder, and 4 g of salt.

Cut 255 g of cold butter taken out of the refrigerator into a dice of about 1 cm, put it in a sieve flour, coat it with flour, and add 160 g of cold water to form a square.

Repeat 3 folds 6 times using a straw. At this time, each time the dough is folded in three sections, rest for about 30 minutes in a refrigerator at 4 ~ 10 ℃. When the pie dough is finished, the altar is cut to fit the 3mm thick mold.

Gently loosen 36 g of butter at room temperature and mix with 48 g of sugar. Add 36g of eggs, mix, add 60g of coconut cream and 150 ~ 200g of coconut long, 100g of coconut powder, coconut milk, 150g, and 100g of condensed milk.

Let it aged for 15-20 minutes in a refrigerating chamber at 4 ~ 10 ℃.

Already pasted for 30 minutes, paste the dough into the mold and fill the finished cream.

Apply the material on the edges, cover the lid and apply the egg material to the surface.

After giving a steam hole, bake it at 190 ℃ for about 50 minutes.

<Comparative Example 2>

 When making one 18cm pie, sift together 160 g of powerful powder, 160 g of powerful powder, and 4 g of salt.

Cut 255 g of cold butter taken out of the refrigerator into a dice of about 1 cm, put it in a sieve flour, coat it with flour, and add 160 g of cold water to form a square.

Repeat 3 folds 6 times using a straw. At this time, each time the dough is folded in three sections, rest for about 30 minutes in a refrigerator at 4 ~ 10 ℃. When the pie dough is finished, the altar is cut to fit the 3mm thick mold.

Gently loosen 36 g of butter at room temperature and mix with 48 g of sugar. After adding 36g of eggs, mix them and add 60g of coconut cream and 100 ~ 150g of coconut long, 100g of coconut powder, coconut milk, 150g, and 100g of condensed milk. It is aged for 15 to 20 minutes in a refrigerating chamber at 4 ° C to 10 ° C.

Already pasted for 30 minutes, paste the dough into the mold and fill the finished cream.

Apply the material on the edges, cover the lid and apply the egg material to the surface.

After giving a steam hole, bake it at 190 ℃ for about 50 minutes.

<Test Example: Sensory test>

After tasting the porridge prepared in Examples and Comparative Examples for 20 men and women between the 20s and 60s, color, taste, and flavor were evaluated and evaluated on a 5-point scale. The point was set as a very poor condition.

Sensory test results are shown in Table 1 below.

Table 1

As shown in Table 1 above, Example 1 using 150 g to 200 g of raw coconut meat was the highest in all parts such as texture, flavor, and taste, and on the contrary, Comparative Example 2 using coconut long 100 to 150 g was the lowest overall. Was evaluated.

By comparing Examples 1 and 2, when 150g ~ 200g of coconut raw meat was added, it was evaluated that the soft texture of the raw meat was chewed in the pie and the rich flavor and savory taste were evaluated.

On the other hand, the comparative example using coconut long and the example of adding raw coconut meat shows that the pie using coconut long cannot feel the texture and flavor peculiar to coconut as a problem.

Finally, the example was evaluated higher than the comparative example, it was possible to confirm the commerciality of the coconut raw meat pie according to the present invention.

Claims (3)

Step of making dough by mixing 160 g of powerful powder and 160 g of strong powder with 4 g of salt, 255 g of butter and 160 g of cold water, and then aging in a refrigerator at 4 to 10 degrees for 30 minutes: Pie dough step (S10)

Coconut growth cream production step (S20): butter 36g, sugar 48g, egg 36g, coconut cream 60g, coconut powder 100g, coconut milk 150g coconut raw flesh 150g ~ 200g, condensed milk 100g, and then make coconut cream 4 ~ 10 Step of aging for 15-20 minutes at ℃: Coconut growth cream manufacturing step (S20).

When (S10) and (S20) are found to be clean-up, (S10), that is, make the mold of the pie with a thickness of 3mm and put (S20) coconut cream in it, cover the pie with the altar and cover it Baking step at 190 ° C. for about 50 minutes: a pie manufacturing method comprising the step of baking a pie (S30).

The method according to claim 1
Coconut growth cream manufacturing step (S20) is a coconut growth pie manufacturing method characterized by making coconut growth by adding 150 g to 200 g of coconut growth to the mixed material.
The method according to claim 1
The step of baking the pie (S30) is a method of manufacturing a coconut growing pie, wherein the coconut growth cream is poured into the battle and then baked at 190 ° C for about 50 minutes.

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