KR102082973B1 - Manufacturing method for macaron and macaron manufactured by the same - Google Patents

Abstract

The present invention relates to a method for preparing a macaron and a macaron prepared thereby. The method of the present invention comprises: a main ingredient preparing and weighing step (S100) of preparing main ingredients including egg white, sugar powder, almond powder, a colorant, a stevia-fermented extract, and weighting the same in a predetermined weight; an egg white whipping step (S200) of stirring and whipping the egg white; an almond powder and sugar powder adding step (S300) of adding and whipping the weighted almond powder and sugar powder to the whipped egg white; a stevia-fermented extract and colorant adding step (S400) of adding and stirring the weighted stevia-fermented extract and colorant to the egg white whipped by adding the almond powder and the sugar powder to prepare a dough; a molding step (S500) of inputting the dough in a molding frame of a predetermined shape to mold the same; a drying and aging step (S600) of drying and aging the dough input into the molding frame (S600); a heating and cooling step (S700) of heating and cooling the dried aged dough to prepare a macaron molded product; and a cream sanding and aging step (S800) of applying cream to one side surface of the cooled macaron molded product, and attaching another macaron molded product to complete and age a macaron. The macaron of the present invention is prepared by using almond powder and various additives to have soft texture and high content of nutritions, and can satisfy the preference of modern people who are highly interested in health.

Description

Method of manufacturing macaroons and macaroons produced by the same {manufacturing METHOD FOR MACARON AND MACARON MANUFACTURED BY THE SAME}

The present invention relates to a method for manufacturing macaroons and macaroons produced by the same, and more particularly by preparing macaroons using almond powder and various additives, the texture of the modern people is high in nutrient content and high in health concerns It relates to a process for producing macaroons that can be satisfied and to macaroons produced thereby.

Macaron is a kind of confectionary made by adding sugar, almonds, coconut, vanilla, etc. to egg whites, foaming it, forming it into a shape, and baking it in an oven. In one, the inside is smooth, the outside is crunchy.

Macaroons come in many varieties, depending on their shape, flavor and firmness. There are macaroons made with whole egg, egg yolks and yolks instead of egg whites, and macaroons made with other nuts such as hazelnuts, peanuts, hazelnuts and coconuts instead of almonds.

In the countries of the Mediterranean, honey has been used instead of sugar since the spread of sugar, and a method of adding cocoa chocolate to sugar and whites has been developed. It also adds vanilla, cinnamon powder, nutmeg, and lemon peel to flavor.

Recently, a cream made between two macaroons is also widely called a macaron, and the cream between the two macaroons has a softer taste because of the cream, which is more popular than the regular macaroons. It is made a lot.

Sugar and almond powder are the basic ingredients of macaroons, and whites play a structural role by thermal coagulation of protein. Despite the simple materials, the method of making is very demanding and is likely to fail. Macaroons require delicate cooking because they vary in taste, shape, and texture depending on the size of the almond paste in the almond paste, the density of the dough, the ambient humidity, the oven temperature, the baking time, and the pigments added to produce the color.

However, the dough of macaroons is usually baked at a relatively low temperature (130 ℃) as it is fired. In this process, the process of sterilization to the inside of macaroons is insufficient, and even after firing, its water activity is higher than that of other confectionery products. The ganache is also easy to discolor with fresh cream. The general shelf life of macaroons is very short (3-4 days).

In addition, the macaroons sold on the market are low in preference to men and women over 30 years of age, and the use of controversial food additives such as pigments and flavors to produce macarons in various flavors and beautiful colors. There is.

This is contrary to the well-living consumption tendency, and there is an urgent need for the development of nutritious macaroons that can be safely eaten.

Domestic Patent No. 10-1672913 (registered October 31, 2016) Domestic Registration No. 10-1328649 (November 06, 2013 registration) Korean Patent Publication No. 10-2019-0023979 (Published March 08, 2019)

The present invention provides a method of preparing macaroons that can satisfy the taste of modern people with a soft texture, high nutrient content and high health care by preparing macaroons using almond powder and various additives, and macaroons produced by the same. .

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

Method for preparing a macaroon according to the present invention is to prepare a main material consisting of egg whites, sugar powder, almond powder, pigments and stevia fermentation extract, and then preparing a main material for weighing to a certain weight (S100); An egg white whipping step of stirring the egg whites by whipping (S200); Adding the weighed almond powder and sugar powder to the whipped egg egg white and then whipping almond powder and sugar powder adding step (S300); Stevia fermented extract and pigment addition step of adding the metered stevia fermented extract and pigment to the whipped egg egg white is added to the almond powder and sugar powder and stirred to prepare a dough (S400); A molding step of molding the dough into a mold of a predetermined shape (S500); Dry aging step (S600) for drying the dough put into the mold to mature; A heating and cooling step of preparing macaron moldings by heating and drying the dried matured dough (S700); And a cream sanding and maturing step (S800) of applying the cream to one side of the cooled macaron molding and then attaching the other macaron molding to complete and mature the macaroons.

In the main material preparation and weighing step (S100), the main ingredients are egg yolk 10 to 20 parts by weight, sugar powder 2 to 4 parts by weight, almond powder 5 to 10 parts by weight, pigments 1 to 3 parts by weight and stevia fermented extract 3 to 6 It may be prepared in a weight ratio of parts by weight.

In the egg white whipping step (S200), the egg egg white may be whipped by stirring the egg egg white at a speed of 300 to 500 rpm for 5 to 20 minutes using a hand mixer.

In the almond powder and sugar powder adding step (S300), the measured almond powder and the sugar powder may be added, followed by stirring for 5 to 10 minutes at a speed of 300 to 500 rpm using a blender.

In the stevia fermentation extract and the pigment addition step (S400), the almond powder and sugar powder are added to the whipped egg egg white, and the metered stevia fermentation extract and the pigment are added, using a blender at a speed of 200 to 300 rpm, 1 It may proceed by stirring for 3 minutes.

In the dry ripening step (S600) it can be dried aged for 10 to 30 minutes at a temperature of 15 to 20 ℃ the dough put in the mold.

In the heating and cooling step (S700), the dried mature dough may be heated and baked at a temperature of 140 to 160 ° C. for 10 to 20 minutes, and cooled to a temperature of 15 to 25 ° C. to prepare a macaron molding.

In addition, the present invention includes macaroons produced by the above production method.

Specific details of other embodiments are included in the detailed description.

According to the present invention, a method of preparing macaroons using almond powder and various additives may produce macaroons that can satisfy the taste of modern people with a smooth texture, high nutrient content, and high health concerns.

It will be fully understood that embodiments of the inventive concept may provide various effects not specifically mentioned.

1 is a flowchart illustrating a method of manufacturing macaroons according to the present invention.
2 is a photograph showing macaroons prepared according to the present invention.

Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the invention to those skilled in the art.

The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

Hereinafter, with reference to the accompanying drawings will be described in detail with reference to a preferred embodiment of the manufacturing method of macaroons according to the present invention.

1 is a flowchart illustrating a method of manufacturing a macaroon according to the present invention, Figure 2 is a photograph showing a macaroons manufactured according to the present invention.

1 and 2, the method of manufacturing macaroons according to the present invention, the main material preparation and weighing step (S100), egg white whipping step (S200), almond powder, sugar powder addition step (S300), stevia fermented extract and pigment Addition step (S400), forming step (S500), dry aging step (S600), heating and cooling step (S700), and cream sanding and aging step (S800).

1. Main material preparation and weighing step (S100)

The main material preparation and weighing step (S100) is a step of preparing a main material for manufacturing macaroons and then weighing to a certain weight.

The main ingredients used in the main material preparation and weighing step (S100) may be prepared egg egg white, sugar powder, almond powder, pigment and stevia fermented extract, the main ingredients are egg egg white 10 to 20 parts by weight, sugar powder 2 to 4 It can be prepared in a weight ratio of 5 parts by weight, 5 to 10 parts by weight of almond powder, 1 to 3 parts by weight of pigment and 3 to 6 parts by weight of stevia fermented extract.

The egg whites may be prepared by removing egg yolk, which is the yolk of eggs, and separating egg white, which is white.

The pigment is used to impart various colors to the macaroons, and as the pigment, various kinds of pigments known in the art may be used.

The stevia fermented extract may be used to give a sweet taste to macaroons, the stevia fermented extract may be used stevia fermented extract prepared by the following manufacturing method.

First, stevia may be prepared and then washed.

The stevia may be prepared with stevia leaves or stems, and the stevia (Stevia rebaudiana Bertoni) is a dicotyledon plant Campanula Asteraceae perennial perennial herbaceous perennial herbaceous perennial herbaceous perennial herbaceous perennial herbaceous perennial herbaceous perennial plant It is used in herbal teas, beverages, herbal preparations, natural sweeteners, diabetes, diet, and health supplements.

The stevia leaves have stevioside and rebaudioside monocomponent, which are about 200-300 times higher in sugar and no bitter taste, and lower in calories to one-90th of sugar. It is widely used as a natural sweetener for soy sauce and red pepper paste. Recently, the intake of artificial sweeteners cause carcinogenesis and excessive calories cause various adult diseases, which is a natural sugar substance stevia has attracted attention.

Next, the washed stevia may be steamed with steam.

The steaming in this step may be carried out by heating the washed stevia with steam for 10 to 20 minutes at a temperature of 110 to 120 ℃ and a pressure of 3 to 5kgf / cm ² .

The steamed stevia may then be dried.

In this step, the stevia may be dried for 30 to 60 hours at a temperature of 18 to 22 ° C. and a humidity of 60 to 70% in order to prevent the chlorophyll of the stevia from breaking down and volatilization of useful components during sunlight drying. Can be.

Subsequently, the dried stevia may be heated and quenched and then cooled, and the quenching may be performed in a 1 to 5 minute period at a temperature of 70 to 80 ° C. after the dried stevia is added to a heating vessel, and the 1 The second cooled stevia may be secondly quenched at a temperature of 130 to 140 ° C. for 10 to 50 seconds, and the second quenched stevia may be cooled at a temperature of 30 to 40 ° C. for 1 to 5 hours.

Next, the cooled stevia may be inoculated by spraying mineral and lactic acid bacteria culture solution.

The step may be inoculated by spraying at a weight ratio of 1 to 2 parts by weight of minerals and 1 to 5 parts by weight of lactic acid bacteria culture medium with respect to 100 parts by weight of the cooled stevia, wherein the mineral and lactic acid culture medium is contained within the above lower limit. In this case, there may occur a problem that sufficient fermentation is not made in a later process, and when included in excess of the above upper limit range, a problem of deteriorating the properties of stevia due to excessive fermentation may occur.

In the step, the mineral refers to a mineral that is absorbed by the stevia during the process of fermentation of the stevia, etc. in a later process, which is a relatively small amount of nutritional substance necessary for growth, maintenance, and reproduction of the human body, and includes calcium, phosphorus, potassium, magnesium, and manganese. Any one or more selected from the group consisting of iodine, selenium, molybdenum and cobalt may be used.

In addition, the lactic acid bacteria in the step may use a lactic acid strain isolated from fermented food kimchi, specifically, the lactic acid strain, Lactobacillus curvatus ( Lactobacillus curvatus ) , Weissella viridescens ( Weissella viridescens ) , Lactobacillus plantarum and Any one or more known lactic acid strains selected from the group consisting of Leuconostoc lactis can be used.

For example, in the above step, in order to prepare a lactic acid bacteria culture solution from kimchi, the pH of the medium is adjusted to 2.8-3.2 using 1.2N HCl, and then the lactic acid strain is isolated from kimchi, and the isolated lactic acid strain is MRS broth (Oxoid). , England) incubated for 20 to 25 hours at 37 ~ 39 ℃ and then diluted to 1 × 1.0 ⁸ ~ 5 × 1.0 ⁸ CFU / mL, then centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes (supernatant) only, the supernatant was filtered with a 0.45 μm syringe filter, and then mixed and diluted in a weight ratio of 1,000 to 2,000 parts by weight of sterilized distilled water with respect to 100 parts by weight of the filtered supernatant. Cultures can be prepared.

Next, stevia inoculated with the mineral and lactic acid bacteria culture solution may be fermented.

In this step, stevia inoculated with the mineral and lactic acid bacteria cultures may be fermented for 3 to 7 days after maintaining a temperature of 40 to 42 ° C. and a humidity of 63 to 65%, and the fermentation of the stevia is the lower limit described above. If it is carried out below the range may cause a problem that the stevia is not sufficiently fermented, if it is carried out above the above upper limit may cause a problem that the physical properties of the stevia is fermented.

Subsequently, the fermented stevia may be extracted to prepare a stevia fermented extract.

In this step, for example, the fermented stevia is mixed with a solvent to prepare a mixture, and then put into an ultrasonic extractor to apply ultrasonic waves to the mixture, and solids contained in the mixture are known as sieves. Stevia fermentation extract may be prepared by removing using a strainer, etc. As the solvent, any one or more solvents selected from water or alcohols having 1 to 4 carbon atoms (C1 to C4) may be used.

In this step, the ultrasonic waves applied to the mixture at a temperature of 18 to 20 ° C. and a pressure of 0.5 to 1.0 kgf / cm ² are output of 150 to 300 watts for 150 to 200 minutes at a vibration frequency of 70 to 90 KHz. Stevia fermented extract can be prepared by extracting with.

2. Egg white whipping step (S200)

The egg white whipping step (S200) is a step of whipping by stirring the egg whites (bubble) (Whipping).

The egg white whipping step (S200) may be performed using a foamer or a blender. For example, in the egg white whipping step (S200), the egg whites at a speed of 300 to 500 rpm using a hand mixer, 5 to 20 The egg egg white can be whipped by stirring for minutes.

3. Almond powder, sugar powder addition step (S300)

The almond powder and sugar powder adding step (S300) is a step of whipping after adding the weighed almond powder and sugar powder to the whipped egg egg white.

In the almond powder and sugar powder adding step (S300), the measured almond powder and the sugar powder may be added, followed by stirring for 5 to 10 minutes at a speed of 300 to 500 rpm using a blender.

4. Stevia fermentation extract and pigment addition step (S400)

The stevia fermentation extract and the pigment addition step (S400) is a step of preparing a dough by adding and stirring the measured stevia fermentation extract and pigment to the egg egg white whipped egg powder and sugar powder is added.

In the stevia fermentation extract and the pigment addition step (S400), the almond powder and sugar powder are added to the whipped egg egg white, and the measured stevia fermentation extract and the pigment are added, using a blender at a speed of 200 to 300 rpm, 1 It may proceed by stirring for 3 minutes.

5. Molding step (S500)

The molding step (S500) is a step of molding by putting the dough into a mold of a predetermined shape.

For example, in the forming step (S500), the dough can be put in a known molding die, for example, it can be molded into a circular shape having a thickness of 0.5 to 2cm, a straight line 3 to 5cm.

6. Dry ripening step (S600)

The dry aging step (S600) is a step of drying and maturing the dough put into the molding die.

In the dry aging step (S600), the dough put into the mold may be dried aged for 10 to 30 minutes at a temperature of 15 to 20 ℃, if the dry aging is carried out below the lower limit of the mold A problem may occur that the dough added in is not sufficiently dry aged, and when the dough is carried out in the above upper limit, the dough may age.

7. Heating and Cooling Steps (S700)

The heating and cooling step (S700) is a step of preparing a macaroon molding by heating the dry aged dough and then cooling.

In the heating and cooling step (S700) may be baked by baking the dry aged dough at a temperature of 140 to 160 ℃ for 10 to 20 minutes, by cooling at a temperature of 15 to 25 ℃ macaroons molded.

8. Cream sanding and ripening step (S800)

The cream sanding and aging step (S800) is to apply the cream on one side of the cooled macaron molding, paste the other macaron molding to complete the macaron, and stored for 5 to 10 hours at a temperature of 20 to 25 ℃ for aging Step.

In the cream sanding and aging step (S800), the cream prepared by the following manufacturing method may be used.

First, the cheese is crushed finely pulverized and stored at a constant temperature may be aged.

In the step, after the cheese is ground with a grinder, the physical properties of the cheese can be softened by storing the aged cheese at a temperature of 12 to 14 ℃ to mature.

The cheese may be a cheese prepared by the following manufacturing method.

First, frozen mozzarella curd can be prepared.

In general, mozzarella cheese is a cheese originated in Italy and is classified as fresh cheese without ripening. Mozzarella cheese is made by stretching curds made from the source, and is very elastic and stretchy.

Mozzarella curd (curd) made from the source is an intermediate product formed during the manufacturing process of the cheese, when coagulase is added to the crude oil fermented with lactic acid bacteria, the crude oil forms a network structure by Ca-paracaseinate (Ca-paracaseinate) Go through the reaction.

The material solidified through the coagulation reaction as described above is called curd, and the liquid separated from the curd is called whey. In the present invention, mozzarella curd may be used.

Next, the frozen mozzarella curd is thawed and then cut into primary portions. In the step, the frozen mozzarella curd may be thawed by storing the frozen mozzarella curd at a temperature of 2 to 5 ° C.

Next, the first divided mozzarella curd may be heated in steam and then secondly divided. In the step, by heating the first divided mozzarella curd with steam and then subdivided again, the mozzarella curd may be softened so that the dough may be easily prepared, and the steam heating may be easily performed. The steamed mozzarella curd may be processed by applying steam at 130 to 140 ° C. and passing it through a steam terminal, followed by heating and subdividing.

Subsequently, after mixing the additives to the dough formed by kneading the second subdivided mozzarella curd in a tumbler, it is possible to prepare a mixed dough.

In the step, by mixing the additives to the dough formed by kneading the second divided mozzarella curd in a tumbler, and then kneading to prepare a mixed dough, the dough and the additive is uniformly mixed to prepare a dough It is possible to improve the elasticity and cohesiveness of the mixed dough, and to enhance the texture of the cheese produced, wherein the step is made by kneading the second divided mozzarella curd in a tumbler to 100 parts by weight of the dough After mixing the mixture at a weight ratio of 5 to 10 parts by weight to prepare a mixed dough, by pressing for 20 to 40 minutes at a pressure of 4 to 6 kgf / cm ² at a temperature of 3 to 7 ℃ per 10 kg of the mixed dough Can proceed.

The eochochocho extract is prepared by extracting eochochocho, Houttuynia cordata thunb is an outpost of weak wheat, a plant of the Saururaceae family, and inhabits Southeast Asia, especially Japan, Korea, and the like. The Eoseongcho is called tenants because it has ten medicinal effects, and the stem is like a sweet potato leaf, and the fishy fishy smells bad when the raw leaf is touched. Eoseongcho can be used for medicinal and edible foods. It is classified as a plant or plant that can be used as a minor ingredient for classifying food ingredients in food industry. Is used as a cosmetic and health functional food to help detoxification and beauty.

The Echochocho extract can be used Echochocho extract prepared by the following manufacturing method.

First, in order to prepare the eoseongcho extract, it may be washed after preparing eoseongcho.

Next, the washed fish vinegar can be ground to a certain particle size.

In this step, the edible vinegar may be sufficiently extracted by pulverizing the edible vinegar to a certain particle size. In this step, the edible vinegar may be pulverized so that the particle size is in the range of 500 to 2500 μm. In this step, when the particle size of the fish paste is pulverized to less than 500㎛ takes a long grinding time, and also the particles are too small may cause agglomeration between the particles in the subsequent process, if the particle size exceeds 2500㎛ Difficulties in extracting useful ingredients from fish oil may be a problem.

Subsequently, the ground fish extract may be extracted by applying ultrasonic waves in an atmosphere of low temperature and reduced pressure to prepare the extracted fish extract.

In the step, after mixing the pulverized fish vinegar with a solvent to prepare a mixed solution, it can be added to the ultrasonic extractor to produce an eoseongcho extract mixture by applying ultrasonic waves to the mixed solution, the solvent is 100 parts by weight It is mixed at a weight ratio of 1000 to 2000 parts by weight, and as the solvent, any one or more solvents selected from water or alcohols having 1 to 4 carbon atoms (C1 to C4) may be used.

In addition, the step is the ultrasonic wave applied to the mixed liquid at a temperature of 20 to 25 ℃ and a pressure of 0.1 to 0.5kgf / cm ² the output of 100 to 200 watts for 30 to 60 minutes at a vibration frequency of 30 to 50KHz Can be extracted using

Subsequently, after removing solids such as pulverized edible vinegar from the eochocho extract mixture, it may be prepared by aging for 1 to 3 hours at a temperature of 10 to 20 ℃.

In the step, the removal of solids such as crushed fish vinegar in the eochocho extract mixture can be performed by separating and removing the solids using a known sieve, such as a sieve (sieve).

Next, the mixed dough may be pressed and injection molded to produce a cheese molded body. In the step, it is possible to produce a cheese molded article having excellent organization by injection molding the mixture dough through a molding nozzle.

Subsequently, the injection molded cheese molded body may be smoked using hickory wood to produce cheese in which the hickory wood flavor is absorbed. In this step, it is possible to use the sawdust of the hickory tree in order to evenly absorb the scent of the hickory tree in the injection-molded mixed cheese, the smoking can be performed using a smoking chamber (smoking chamber).

For example, hickory sawdust and injection-molded mixed cheese are put in a pre-heated smoker, the hickory sawdust is incompletely burned, and left for 5 to 15 minutes to produce hickory sorbed cheese. have.

Next, the cheese and fresh cream mixture may be mixed.

In the step, the cheese and fresh cream mixture is mixed in a weight ratio of 40 to 60 parts by weight of cheese and 20 to 40 parts by weight of fresh cream mixture, and the fresh cream mixture is mixed with fresh cream, milk, egg yolk, yogurt powder, fresh yeast and butter A mixture may be prepared, wherein the fresh cream mixture may include 50 to 100 parts by weight of fresh cream, 20 to 40 parts by weight of milk, 30 to 50 parts by weight of egg yolk, 10 to 20 parts by weight of yogurt powder, 1 to 10 parts by weight of fresh yeast, and butter 20 To 40 parts by weight may be included.

In the step, after mixing milk and egg yolk, the mixture is heated for 1 to 3 minutes with a microwave of 500 to 700 W, and then mixed with fresh cream, yogurt powder, fresh yeast and butter to the heated milk and egg yolk, and then stirred at 500 to 700 rpm. Fresh cream, milk, egg yolk, yogurt powder, fresh yeast and butter may be uniformly mixed with fresh cream mixture by refrigeration and aging for 30 to 60 minutes at a temperature of 8 to 12 ° C.

Next, a cream molded body may be prepared by punching by applying pressure to the cheese and fresh cream mixture to enhance the elasticity and cohesion of the mixed cheese and fresh cream mixture.

The step may be carried out by pressing the cheese and fresh cream mixture by hand (punching) or by punching using a known kneader or the like, and as described above, the cheese and fresh cream mixture may be included in the cheese and fresh cream mixture. It can remove air or air bubbles that can.

Subsequently, the cream may be prepared by aging the cream molded body.

In the step, the cream molded body can be proceeded by refrigerated for 30 to 60 minutes in a refrigeration apparatus at a temperature of 3 to 5 ℃, it is possible to stabilize the physical properties of the cream prepared by cold storage the cream molded product prepared as described above And further improve the elasticity and cohesiveness of the cream.

Hereinafter, with reference to the accompanying drawings it will be described in more detail for the preferred embodiment and comparative example for the manufacturing method of macaroons according to the present invention.

<Example 1>

First, the egg egg white 15 parts by weight, sugar powder 3 parts by weight, almond powder 7 parts by weight, 2 parts by weight of pigment and 5 parts by weight of stevia fermented extract was prepared in a weight ratio, the egg egg white at a speed of 400rpm using a hand mixer The egg whites were whipped by stirring for 15 minutes.

Next, the weighed almond powder and sugar powder were added to the whipped egg egg white and then stirred at a speed of 400 rpm using a blender for 7 minutes.

Next, the almond powder and the sugar powder were added to the whipped egg egg white to add the metered stevia fermentation extract and the pigment, and then a dough was prepared by stirring at a speed of 250 rpm using a mixer for 2 minutes.

Subsequently, a predetermined amount of the dough was added to a mold, and then dried and aged at a temperature of 17 to 18 ° C. for 20 minutes, and the dried and aged dough was heated and baked at a temperature of 150 to 155 ° C. for 15 minutes, and 20 Macaron moldings were prepared by cooling at a temperature of from 22 [deg.] C.

Next, after applying the cream on one side of the cooled macaron molding, the other macaron molding was pasted to complete the macaron and stored at a temperature of 22 to 23 ℃ for 7 hours to mature.

<Example 2>

Macaroons were prepared in the same manner as in Example 1. In Example 2, 20 parts by weight of egg whites, 2 parts by weight of sugar powder, 10 parts by weight of almond powder, 1 part by weight of pigment and 3 parts by weight of stevia fermented extract were prepared. Using this, macaroons were prepared.

<Example 3>

Macaroons were prepared in the same manner as in Example 1. In Example 3, 10 parts by weight of egg whites, 4 parts by weight of sugar powder, 5 parts by weight of almond powder, 3 parts by weight of pigment, and 6 parts by weight of stevia fermented extract were prepared. Using this, macaroons were prepared.

<Comparative Example 1>

Macaroons were prepared in the same manner as in Example 1. In Comparative Example 1, macaroons were prepared by applying only fresh cream without applying cream between the macaroons.

<Comparative Example 2>

Macaroons were prepared in the same manner as in Example 1. In Comparative Example 2, macaroons were prepared using sugar without using a stevia fermented extract.

<Sensory evaluation>

As described above, the sensory evaluation was performed on the taste, flavor, texture, and preference of the macaroons prepared according to Examples 1, 2 and 3 and the macaroons prepared according to Comparative Examples 1 and 2. [Table 2] Shown in The sensory test was conducted on 50 food-related experts and 50 general consumers, and the scoring and evaluation criteria were evaluated using a 9-point scoring method.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division flavor Organization zest Texture Overall preference Example 1 8.4 8.5 8.6 8.5 8.5 Example 2 8.3 8.5 8.5 8.4 8.4 Example 3 8.4 8.3 8.4 8.5 8.4 Comparative Example 1 7.2 7.4 7.3 7.3 7.3 Comparative Example 2 7.8 8.0 7.9 8.1 8.0

As shown in Table 2 above, the results of comparing the taste, texture, flavor, texture and overall preference of the macaroons prepared in Examples 1, 2 and 3 and the macaroons prepared in Comparative Examples 1 and 2 , Macaroons prepared in Examples 1, 2 and 3 was found to be superior to the overall taste, texture, flavor, texture and overall preference compared to the macaroons prepared in Comparative Examples 1 and 2.

This is, the macaroons produced according to the embodiments is a balanced combination of various ingredients to produce macaroons, it is determined that the taste, flavor, etc. of the macaroons further enhanced by the cream to meet the consumer's preference.

As mentioned above, although an exemplary embodiment of the present invention has been described with reference to the accompanying drawings, those skilled in the art to which the present invention pertains may realize the present invention in another specific form without changing its technical spirit or essential features. It will be appreciated that it may be practiced. Therefore, it should be understood that one embodiment described above is illustrative in all respects and not restrictive.

Claims (5)

After preparing the main ingredients consisting of egg whites, sugar powder, almond powder, pigment and stevia fermentation extract, preparing and weighing a main material (S100) for weighing to a certain weight;
An egg white whipping step of stirring the egg whites by whipping (S200);
Adding the weighed almond powder and sugar powder to the whipped egg egg white and then whipping almond powder and sugar powder adding step (S300);
Stevia fermented extract and pigment addition step of adding the metered stevia fermented extract and pigment to the whipped egg egg white is added to the almond powder and sugar powder and stirred to prepare a dough (S400);
A molding step of molding the dough into a mold of a predetermined shape (S500);
Dry aging step (S600) for drying the dough put into the mold to mature;
A heating and cooling step of preparing macaron moldings by heating and drying the dried matured dough (S700); And
After applying the cream on one side of the cooled macaron molding and paste the other macaroons molding to complete and mature the macaroons, including cream sanding and aging step (S800),
In the main material preparation and weighing step (S100), the main ingredients are egg yolk 10 to 20 parts by weight, sugar powder 2 to 4 parts by weight, almond powder 5 to 10 parts by weight, pigments 1 to 3 parts by weight and stevia fermented extract 3 to 6 Prepared in parts by weight,
In the egg white whipping step (S200) whipping the egg whites by stirring the egg whites at a speed of 300 to 500rpm for 5 to 20 minutes using a hand mixer,
In the almond powder and sugar powder adding step (S300), the measured almond powder and the sugar powder are added and then stirred by using a blender at a speed of 300 to 500 rpm for 5 to 10 minutes,
In the stevia fermentation extract and the pigment addition step (S400), the almond powder and sugar powder are added to the whipped egg egg white, and the measured stevia fermentation extract and the pigment are added, using a blender at a speed of 200 to 300 rpm, 1 Proceed by stirring for 3 minutes,
In the dry aging step (S600), the dough is put into the molding die dry aged for 10 to 30 minutes at a temperature of 15 to 20 ℃,
In the heating and cooling step (S700), the dried mature dough is heated by baking for 10 to 20 minutes at a temperature of 140 to 160 ℃, and cooled to a temperature of 15 to 25 ℃ to prepare a macaroon molding,
In the cream sanding and aging step (S800), the macaroons are aged by storing for 5 to 10 hours at a temperature of 20 to 25 ℃,
In the main material preparation and metering step (S100), the stevia fermentation extract is prepared, washed with stevia, and steamed the washed stevia with steam, the steaming the stevia 110 to 120 ℃ temperature and 3 to 5kgf by heating with steam for 10-20 minutes at a pressure of / cm ² , drying the steamed stevia at a temperature of 18-22 ° C. and a humidity of 60-70% for 30-60 hours, and drying the dried stevia After the heating, the steaming is performed, but the first sterilization of the dried stevia in a heating vessel for 1 to 5 minutes at a temperature of 70 to 80 ℃, the first cooled stevia at a temperature of 130 to 140 ℃ Second cooling for 10 to 50 seconds, and cooling the secondary cooled stevia at a temperature of 30 to 40 ° C. for 1 to 5 hours, wherein the cooled stevi Inoculate by spraying at a weight ratio of 1 to 2 parts by weight of minerals and 1 to 5 parts by weight of lactic acid bacteria culture medium with respect to 100 parts by weight of calcium, phosphorus, potassium, magnesium, manganese, iodine, selenium, molybdenum and cobalt. One or more selected from the group is used, the lactic acid bacteria culture medium is adjusted to pH 2.8 ~ 3.2 using 1.2N HCl, and then the lactic acid strain is isolated from kimchi, the isolated lactic acid strain MRS broth (Oxoid, England After incubating for 20 to 25 hours at 37 ~ 39 ℃ using 1) dilution to 1 × 1.0 ⁸ ~ 5 × 1.0 ⁸ CFU / mL, and then centrifuged for 10-15 minutes at 10,000 to 15,000 rpm supernatant (supernatant) ) And the supernatant was filtered with a 0.45 μm syringe filter, and then mixed in a weight ratio of 1,000 to 2,000 parts by weight of sterilized distilled water to 100 parts by weight of the filtered supernatant. Lactobacillus prepared by dilution, isolated from the kimchi Lactobacillus curvatus ( Lactobacillus curvatus ) , Weissella viridescens , Lactobacillus plantarum ( Lactobacillus plantarum ) and At least one selected from the group consisting of Leuconostoc lactis is used, and after the stevia inoculated with the mineral and lactic acid bacteria culture medium is maintained at a temperature of 40 to 42 ° C. and a humidity of 63 to 65%, The mixture was fermented for 3 to 7 days, and the fermented stevia was mixed with a solvent to prepare a mixture, which was then introduced into an ultrasonic extractor and subjected to ultrasonic waves at the temperature of 18 to 20 ° C. and a pressure of 0.5 to 1.0 kgf / cm ² . It is prepared through the process of removing the solids contained in the mixture, wherein the solvent is any one or more solvents selected from water or alcohol having 1 to 4 carbon atoms (C1 to C4) is used, the ultrasonic wave applied to the mixture Uses an output of 150 to 300 watts for 150 to 200 minutes at a vibration frequency of 70 to 90 KHz,
In the cream sanding and aging step (S800), the cream, after crushing the cheese, aged to store the crushed cheese at a temperature of 12 to 14 ℃, and mixed the cheese and fresh cream mixture, the cheese and fresh cream The mixture is mixed in a weight ratio of 40 to 60 parts by weight of cheese and 20 to 40 parts by weight of fresh cream mixture, the fresh cream mixture is 50 to 100 parts by weight of fresh cream, 20 to 40 parts by weight of milk, 30 to 50 parts by weight of yolk powder, yogurt powder 10 To 20 parts by weight, 1 to 10 parts by weight of fresh yeast and 20 to 40 parts by weight of butter is prepared by mixing, after mixing the milk and egg yolk is heated for 1 to 3 minutes with a microwave of 500 to 700W, Fresh cream, yogurt powder, fresh yeast and butter are mixed with heated milk and egg yolk and stirred at 500 to 700 rpm and refrigerated for 30 to 60 minutes at a temperature of 8 to 12 ° C. By aging, a fresh cream mixture of fresh cream, milk, yolk, yogurt powder, fresh yeast and butter is prepared, and the mixed cheese and fresh cream mixture is punched to prepare a cream molded body, and the cream molded body is heated at a temperature of 3 to 5 ° C. It is prepared through the process of aging by refrigeration for 30 to 60 minutes,
The cheese is prepared by frozen mozzarella curd, the frozen mozzarella curd stored at a temperature of 2 to 5 ℃ thawed and then cut into small portions, the first portion of mozzarella curd steam at 130 to 140 ℃ temperature After heating to a second portion, and after mixing the second portion of mozzarella curd kneaded with a weight ratio of 5 to 10 parts by weight of Eochocho extract based on 100 parts by weight of the dough, 3 to per 10 kg of the mixed dough Pressurized for 20 to 40 minutes at a pressure of 4 to 6kgf / cm ² at a temperature of 7 ℃ to prepare a mixed dough, by pressing and mixing the dough mixture to produce a cheese molded body, the injection molded Manufactured through a process of smoking the cheese molding,
The eochochocho extract is prepared, washed after preparing eochochogo, and pulverized the washed eochochogo so as to have a particle diameter in the range of 500 to 2500㎛, mixed with the pulverized eochochochoche to prepare a mixed solution, and then put in an ultrasonic extractor By preparing an ultrasonic wave to the mixed solution to prepare a eochocho extract mixture, the solvent is mixed in a weight ratio of 1000 to 2000 parts by weight based on 100 parts by weight of the pulverized fish vinegar, the solvent is water or 1 to 4 carbon atoms (C1 to C) Any one or more solvents selected from alcohols of C4) are used, and the ultrasonic waves applied to the mixed liquid at a temperature of 20 to 25 ° C. and a pressure of 0.1 to 0.5 kgf / cm ² are applied for 30 to 60 minutes at a vibration frequency of 30 to 50 KHz. Extraction is performed using an output of 100 to 200 watts, and the solids are removed from the eochochoma extract mixture and then at a temperature of 10 to 20 ° C. 1 to process for producing a 3 hour macaroon, characterized in that is manufactured through the process of fermentation for.
delete delete delete Macaroons prepared by the method of claim 1.

Images