KR20210030630A - Method for Manufacturing Coffee Pie Containing Coffee Oil - Google Patents

Abstract

The present invention relates to a method for manufacturing a coffee oil-containing coffee pie, in which coffee flavor is added to the pie by adding a coffee oil component during a chocolate pie manufacturing process. The coffee pie manufactured by the method of the present invention enriches the flavor of the coffee pie because a chocolate-coated biscuit contains an oil component so that the flavor of chocolate and coffee harmonizes. The present invention also can suppress damage to the appearance of the coffee pie by external impact during handling by forming a coating film on the surface of the biscuit.

Description

Method for manufacturing coffee pie containing coffee oil {Method for Manufacturing Coffee Pie Containing Coffee Oil}

The present invention relates to a method for manufacturing a coffee pie containing coffee oil in which coffee oil is added to the pie by adding a coffee oil component during the chocolate pie manufacturing process.

In general, choco pie refers to a confectionery made by bonding two circular biscuits with marshmallow and then coating chocolate on the outer surface.If chocolate is coated on a crispy biscuit, the moisture of the marshmallow spreads evenly across the biscuit, resulting in the texture of the biscuit. This softness gives it a similar texture to bread, and is widely known as a snack enjoyed by both men and women of all ages.

However, biscuits, marshmallows, and chocolate, which are the main ingredients of chocolate pie, have a disadvantage that they do not meet the preferences of modern people seeking well-being because they have high sugar content and cannot contain nutrients in a balanced manner. Efforts are being made to meet the demands.

Mainly, attempts are being made to impart functionality to the choco pie by adding ingredients containing useful ingredients to the biscuit dough used in the manufacture of chocolate pie.For example, ingredients containing useful ingredients in the biscuit dough used to make chocolate pie A method to impart functionality to the choco pie is being attempted, for example, tangerine (Korean Patent Publication No.0987059), walnut (Korean Patent Publication No.1737204), and three kinds of powder (Korean Patent Publication No. Publication No. 2017-0028643) and Baeknyeoncho cactus essence (Korean Patent Publication No. 2016-0147313) were added to improve the nutritional and functional preference of Choco Pie by these additive ingredients.

However, citrus, walnuts, three vegetables, and chinensis added to the dough are included in the biscuit material and are baked at high temperatures, so the useful ingredients contained in them are easily destroyed at high temperatures, and most of the fragrant ingredients are volatilized or denatured during baking, making them useful for choco pies. The effect of addition of the ingredients cannot be sufficiently obtained, and the aroma and taste of these additives can hardly be felt due to the strong aroma and taste of the chocolate coated on the outer surface, so a sensory benefit can hardly be expected.

In order to solve these shortcomings, it has been proposed to improve the sensory properties and nutritional functionality by adding coffee during the manufacture of chocolate pie to give the flavor and efficacy of coffee to the chocolate pie. Add coffee powder to the dough and bake it to make a biscuit, pour the dough on top of the biscuit and bake it again, apply hot water extract of green tea to the surface, and insert a marshmallow between the two prepared biscuits. Chocolate is coated on the surface to make a coffee chocolate pie.

The coffee choco pie provides the effect of enriching the flavor of the chocolate pie by combining the sweet taste of chocolate and the bitter taste of coffee. However, the taste and aroma of coffee are covered by the strong taste and aroma of chocolate and are mixed together. There is a downside to not enjoying the flavor.

Accordingly, in Korean Patent Publication No. 1985334, a biscuit is prepared by adding coffee extract or whipped cream containing coffee oil to flour dough, baking it, and coating the biscuit with a coating solution obtained by mixing a colorant and a thickener. A marshmallow is inserted between the two applied biscuits, chocolate is applied to the edge of the biscuit surface, and a cutout is formed on the surface to prepare a coffee-containing chocolate pie.

While the coffee-containing chocolate pie is partially separated from coffee and chocolate, you can enjoy both coffee aroma and chocolate aroma, and the sweetness of chocolate and the bitter taste of coffee are harmonized to provide the effect of enjoying the flavors of coffee and chocolate. , Coffee extract or coffee oil has a disadvantage that the flavor of coffee among chocolate pies is weak because the loss of aroma is large during the baking process.

The present invention is to solve the above problem, and to provide a coffee pie manufacturing method in which coffee flavor is sufficiently exhibited in the pie while preparing coffee pie by adding coffee to the chocolate pie manufacturing process.

In order to solve the above problem, the present invention is to mix 100 to 150 parts by weight of water with 100 parts by weight of coffee leaf, leave to stand at 80 to 90°C for 50 to 100 minutes, and then dry, so that the moisture content of the coffee meal is 3 to 5% by weight. Making it possible; Milking the dried coffee leaf to obtain an oil, and then supplying steam to the oil at 180 to 220° C. and a vacuum of 5 to 10 torr to obtain coffee oil; 80 to 120 parts by weight of sugar in 100 parts by weight of butter. Preparing whipped cream by mixing and whipping 100 to 150 parts by weight of eggs and 10 to 30 parts by weight of the coffee oil; Kneading 5 to 10 parts by weight of cocoa powder and 10 to 30 parts by weight of the whipped cream with water to 100 parts by weight of flour; Molding the dough and then baking it to prepare a biscuit; Placing marshmallows on the biscuits, placing the biscuits on the biscuits again, and pressing the biscuits to bond the two biscuits with the marshmallows therebetween; And applying chocolate on the surfaces of the two biscuits bonded by the marshmallows.

At this time, the marshmallow is preferably prepared by whipping 100 parts by weight of sugar, 40 to 50 parts by weight of egg whites, and 1 to 10 parts by weight of gelatin soaked in water in a water bath at 50 to 70°C.

In addition, the biscuit is coated with a coating solution in which 5 to 15 parts by weight of a thickener is mixed with 100 parts by weight of a coloring material of fruits and vegetables, grains, seaweed or fish and shellfish having a color, and the chocolate is applied to the edges of the two biscuits bonded with marshmallows. It is desirable to be applied.

The coffee pie produced by the method of the present invention enriches the flavor of the coffee pie because the biscuit coated with chocolate contains oil and the aroma of chocolate and coffee are harmoniously harmonized, and a coating film is formed on the surface of the biscuit to prevent external impacts during handling. As a result, it is possible to suppress the appearance of the coffee pie from being damaged.

In the coffee pie manufacturing method of the present invention, coffee oil is added to the dough, molded into a predetermined size and shape, and baked to prepare a biscuit, and then a marshmallow is inserted between the two prepared biscuits, and chocolate is coated on the surface. It consists of a process.

Coffee is a favorite food made from beans made by roasting the seeds of the coffee tree, and when the coffee tree is ripened red, the flesh opens and the greenish green beans come out, which is dried, roasted, and powdered.

The taste is varied in bitter, sour, sweet, astringent, etc., but the bitter taste is caffeine, the astringent taste is tannin, the sweet taste comes from carbohydrates, and the sour taste comes from fatty acids. It is linoleic acid, and it contains moisture, crude protein, crude fiber, ash and volatile organic acids that give off fragrance.

As a stimulant, coffee acts on the nervous system and activates mental activity and perception to further clarify thinking, and physically tightens the muscles to increase labor, aids diuresis and promotes gastrointestinal activity and sleeps. It is reported to be effective in chasing arousal effect, improving learning ability, dieting, enhancing exercise ability, preventing and relieving hangover, and inhibiting arteriosclerosis.

In particular, the magnesium component in coffee helps suppress diabetes, and the chlorogenic acid component is a polyphenol compound. It has the effect of inhibiting the production of lipid peroxide in the body, inhibiting cholesterol biosynthesis, anti-oxidation and anti-cancer effects. Exert.

In the present invention, by milking oil from coffee having the above effects and adding it to the coffee pie, the sweet taste of chocolate and the bitter taste of coffee are harmonized, and the flavor of chocolate and coffee are harmonized to enrich the flavor of the coffee pie. There is a disadvantage of increasing body weight and blood cholesterol, but caffeine contained in coffee promotes calorie consumption by increasing metabolism along with diuretic action, and chlorogenic acid inhibits cholesterol biosynthesis, thereby alleviating problems caused by overeating of coffee pie. I can.

First, prepare coffee oil.

Coffee oil can be added by purchasing commercially available coffee oil, but it can be obtained by directly milking the remaining coffee ground after extracting coffee. It is present as ~18% (dry base), and 11-20% (dry base) in roasted coffee beans, and coffee oil is washed out in the extraction process, but most of it remains inside the coffee leaf, so coffee oil is extracted from the coffee leaf. It is economical to use.

First, 100 to 150 parts by weight of water is mixed with 100 parts by weight of coffee leaf, and the remaining caffeine contained in the coffee leaf is removed by mixing 100 to 150 parts by weight of water and then standing at 80 to 90 ℃ for 50 to 100 minutes. It should be 3 to 5% by weight.

The dried coffee leaf is milked to obtain an oil, and then the oil is supplied with steam in a vacuum environment of 180 to 220° C. and 5 to 10 torr to remove off-flavor components remaining in the oil to obtain coffee oil.

Next, 100 parts by weight of butter and 80 to 120 parts by weight of sugar. 100 to 150 parts by weight of eggs and 10 to 30 parts by weight of the coffee oil are mixed to prepare whipped cream, and 5 to 10 parts by weight of cocoa powder are sieved to 100 parts by weight of flour and mixed with each other. Mix 10-30 parts by weight, add water and knead.

The flour is preferably a soft flour suitable for making biscuits, and the cocoa powder is a raw material for chocolate, rich in dietary fiber, and rich in antioxidants such as cacaopolyphenol catechin and epicatechin, and the caffeine component of coffee withstands stress. By lowering the body's threshold value, it can cause depression, anxiety, high blood pressure, and heart disease, but the cocoa powder contains phenylethylamine, which improves mental anxiety, depression and lowers stress. Likewise, it is possible to prevent side effects caused by the coffee component contained in the coffee pie.

Next, the dough is molded on a heating plate, such as a flat iron plate, and then baked.If necessary, the dough may be softened or resilient to the biscuit by resting for 20 to 50 minutes in a refrigerated condition. It may be molded into various shapes having a general or flat shape, and the molded product is placed in an oven and baked at 170 to 190° C. for 10 to 20 minutes to prepare a biscuit.

Next, prepare the marshmallow to be inserted between the biscuits, and add 40 to 50 parts by weight of egg white and 1 to 10 parts by weight of gelatin soaked in water to 100 parts by weight of sugar, and mix them with a whipper or whisk at high speed. Can be prepared.

Put the marshmallow on the biscuit, put the biscuit on it again to place the marshmallow between the two biscuits and pressurize so that the two biscuits are adhered by the marshmallow, which is immersed in the liquid chocolate so that the chocolate is coated on the surface. .

The coffee pie prepared as described above has the effect of enhancing flavor compared to the conventional chocolate pie, which has only chocolate scent because the chocolate scent and coffee scent are harmonized, and the coffee component is included in the biscuit, and the chocolate is applied to the outside of the biscuit and separated from each other. When you eat a coffee pie, you can enjoy the flavors of coffee and chocolate respectively.

However, since the entire surface of the coffee pie is coated with chocolate, only chocolate scent before consumption, and coffee aroma can be felt while ingesting, but coffee aroma and chocolate aroma are expressed at the same time, so there is a disadvantage that the coffee aroma cannot be sufficiently felt.

In particular, the biscuit used for coffee pie has a soft porous structure, so liquid chocolate penetrates into the inside of the biscuit when immersed in chocolate, so chocolate and coffee aroma are mixed. There is this.

In order to compensate for this, it is desirable to partially immerse the biscuit with marshmallow inserted into the liquid chocolate so that chocolate is applied only to the edge of the coffee pie without applying chocolate to the entire surface of the coffee pie, and this process is carried out along the edge of the coffee pie. By repeating, the biscuit in the center of the coffee pie is exposed and chocolate is applied only to the edges.

For example, a biscuit with a marshmallow inserted biscuit is rotated while partially immersed in liquid chocolate so that a circular biscuit exposed part is formed in the center of the coffee pie, or the edge of the biscuit is virtually divided into 3 to 5 parts. It is possible to form a triangular, square or pentagonal biscuit exposed portion in the center of the coffee pie by repeatedly putting the edges of the divided portions into the chocolate and taking them out.

As described above, when the biscuit exposed portion is formed in the center of the coffee pie, both the coffee scent emitted through the exposed portion and the chocolate scent applied to the edge of the coffee pie can be enjoyed.

In addition, since the coffee pie is consumed from the edge where chocolate is applied first, you can enjoy the taste of chocolate first and then secondly enjoy the taste of coffee contained in the biscuit, so you can enjoy the taste of chocolate and coffee, respectively. In addition, by changing the type of chocolate (dark chocolate, milk chocolate, white chocolate, etc.) to have various colors, it is possible to visually create various appearances.

As another measure to prevent the taste and aroma of chocolate and coffee from mixing, it is preferable to apply a colored coating solution to the biscuits and then bond it with marshmallows, and the coating solution may be used as a coloring material for colored fruits and vegetables, grains, seaweeds, or fish and shellfish.材) can be prepared by mixing a thickener, and it is preferable to mix the colorant and the thickener in a weight ratio of 100:5 to 15.

At this time, after baking the biscuit, before cooling to room temperature, the coating solution is applied so that the moisture of the coating solution is evaporated and removed by the temperature of the biscuit itself so that a coating film is formed on the surface of the biscuit. As a result, coffee aroma volatilized from the biscuit is confined to the inside of the coating film, thus preventing loss of coffee aroma and preventing chocolate from penetrating into the biscuit, thereby preventing mixing of chocolate and coffee.

The color material may have red, yellow, green, black, white, purple color, and may be a pulverized product obtained by pulverizing fruit vegetables, grains, seaweeds, hot water extract, or squid ink. As a red material, apples, strawberries, tomatoes , Watermelon, cherry, pomegranate, red beans, plums, red pepper, schisandra, jujube, etc. These contain lycopene and anthocyanin, which have anticancer properties, to release risk factors out of the body before carcinogens are formed. Provides an effect.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

However, the following examples are for illustrative purposes only, and the present invention is not limited by the following examples, and can be substituted and equivalent to other examples within the scope not departing from the technical spirit of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains.

<Example 1>

After the coffee was extracted, 1.2 kg of drinking water was added to the remaining 1 kg of coffee leaf, allowed to stand at 85° C. for 80 minutes, and then naturally dried to a moisture content of 4% by weight.

The dried coffee leaf was milked to obtain an oil, and then the oil was placed in a vacuum container at 200° C. and 7 torr, and water vapor was supplied for 20 minutes to obtain coffee oil to remove off-flavor components remaining in the oil.

100 g of butter was put in a heating container, heated to melt, and then 100 g of sugar, 120 g of eggs, and 20 g of the coffee oil were added and whipped to prepare whipped cream.

After 1 kg of flour and 70 g of cocoa powder were sifted and mixed evenly, 200 g of whipped cream and 1.5 kg of drinking water were mixed and kneaded, put in a refrigerator, and aged for 30 minutes.

The aging product was put in a milk bag fitted with a circular tip pod, squeezed into a circular shape of 45 g each on a flat iron plate, molded, put in an oven, and baked at 180° C. for 15 minutes to prepare a biscuit.

Next, 500 g of sugar, 225 g of egg white, and 25 g of gelatin soaked in water were put in a water bath and mixed at a high speed with a whip at a temperature of 60°C to prepare a marshmallow. After squeezing and putting the biscuit on top of the marshmallow, lightly pressed.

The two biscuits bonded with the marshmallow were immersed in the dark chocolate melted by boiling water, then removed and dried to prepare a coffee pie containing coffee oil.

<Example 2>

300 g of old pumpkin flesh was crushed, 200 ml of drinking water was added thereto, and boiled for 10 minutes, and 30 g of agar was mixed while the pumpkin solution was hot to prepare a coating solution in which agar was dissolved in the pumpkin solution.

A coffee pie containing coffee oil was prepared in the same manner as in Example 1, except that the amber liquid coating solution was sprayed on the biscuit immediately after baking in Example 1 to cool it naturally.

<Comparative Example>

In Example 1, a chocolate pie was prepared in the same manner as in Example 1, except that coffee oil was not mixed and whipped cream was prepared only with butter, sugar, and eggs when preparing the whipped cream.

<Test Example 1> Measurement of water content and water binding ability

The biscuits were separated from the coffee (choco) pies prepared in Examples 1 and 2 and Comparative Examples to measure the moisture content and water binding ability, and the moisture content was measured with an infrared moisture meter (Moisture determination balance FD-240-2, KETT ELECTRIC). LABORATORY, Japan).

Water binding capacity was measured according to the method of Sathe et al. Medcalf, etc., 20 ml of distilled water was added to 2 g of biscuits, stirred for 1 hour with a magnetic stirrer, centrifuged at 8000 rpm for 20 minutes to remove the supernatant and then precipitated. The weight of the sample was measured, calculated according to the following calculation formula, and the results are shown in Table 1 below.

* Water binding capacity (%) = (weight of precipitated sample-weight of the first biscuit) / weight of the first biscuit × 100

Moisture content and moisture binding ability measurement result Moisture content (%) Water binding capacity (%) Example 1 7.48 10.55 Example 2 5.78 12.61 Comparative example 7.40 8.23

The degree of crunchiness of the biscuit can be predicted through the moisture content, and the moisture binding ability indicates the affinity between the material and moisture. The combined water is absorbed by the material or is adsorbed on the surface of the material. You can gauge your cohesion.

As a result of Table 1, in Example, the moisture content and the water-binding ability were inversely proportional. In Example 2, the amber coating solution was applied on the surface of the biscuit compared to Example 1, so that the moisture of the chocolate was not absorbed by the biscuit. It is estimated that this is low and the water binding capacity is high.

In the case of the comparative example not containing coffee oil, both the water content and water binding ability were measured to be lower than that of Example 1 containing coffee oil, so it can be seen that the coffee oil component increases the water content and water binding ability of the biscuit.

As described above, the coffee pie of the example containing the coffee component has a higher water binding ability than the chocolate pie of the comparative example that does not contain the coffee component, so the chocolate coated on the surface of the biscuit does not easily fall off the biscuit during handling of the coffee pie. If you coat the biscuits, it is expected that you can enjoy the crunchy texture of the biscuits.

<Test Example 2> Chocolate binding test

The pies prepared in Examples and Comparative Examples were put in a box for each group and shaken for 1 minute, and then the area where the chocolate was lost was calculated as a percentage of the value divided by the area to which the chocolate was first applied.

Chocolate binding test result Loss rate (%) Example 1 10.7 Example 2 8.4 Comparative example 13.4

Looking at Table 2, the loss rate of Example 2 is the lowest and the comparative example is the highest.In the case of Example 2, it is determined that the breakage of the chocolate is reduced by increasing the binding force with the chocolate due to the coating liquid applied to the surface of the biscuit. As shown in Test Example 1, the water-binding ability of the biscuit containing no coffee component was low, and thus it was judged to be the cause of the low bonding strength with chocolate.

Therefore, it can be seen that when the coffee oil component is included in the biscuit dough as in the example, damage during handling of the coffee pie can be reduced, and damage to the coffee pie can be further reduced by applying a coating liquid to the surface of the biscuit.

Claims (3)

Mixing 100 to 150 parts by weight of water with 100 parts by weight of coffee foil, allowing the mixture to stand at 80 to 90° C. for 50 to 100 minutes, and then drying so that the moisture content of the coffee leaves is 3 to 5% by weight;
Milking the dried coffee leaf to obtain an oil, and then supplying steam to the oil at 180 to 220° C. and a vacuum of 5 to 10 torr to obtain coffee oil;
80 to 120 parts by weight of sugar in 100 parts by weight of butter. Preparing whipped cream by mixing and whipping 100 to 150 parts by weight of eggs and 10 to 30 parts by weight of the coffee oil;
Kneading 5 to 10 parts by weight of cocoa powder and 10 to 30 parts by weight of the whipped cream with water to 100 parts by weight of flour;
Molding the dough and then baking it to prepare a biscuit;
Placing marshmallows on the biscuits, placing the biscuits again on the biscuits, and pressing the biscuits to bond the two biscuits with the marshmallows therebetween; And
A method of manufacturing a coffee pie containing coffee oil comprising: applying chocolate to the surfaces of the two biscuits bonded by the marshmallow. The method according to claim 1,
The marshmallow is prepared by placing 100 parts by weight of sugar, 40 to 50 parts by weight of egg white, and 1 to 10 parts by weight of gelatin soaked in water in a water bath at 50 to 70°C and whipping it. Way. The method according to claim 1,
The biscuit is coated with a coating solution in which 5 to 15 parts by weight of a thickener is mixed with 100 parts by weight of a coloring material of fruits and vegetables, grains, seaweed or fish and shellfish having a color, and the chocolate is applied so that chocolate is applied to the edges of the two biscuits bonded with marshmallows. Method for producing a coffee pie containing coffee oil, characterized in that.