KR102717082B1 - Manufacturing method of marshmallow chocolate waffle - Google Patents

Abstract

The present invention relates to a method for manufacturing a marshmallow chocolate waffle, and more specifically, the method comprises a marshmallow manufacturing step of mixing corn syrup, refined sugar, a sugar mixture, gelatin, trehalose, glucose, purified water, pectin, modified starch, and vanilla flavoring, a chocolate manufacturing step of mixing dark chocolate, white chocolate, cocoa butter, and cocoa mass, a marshmallow coating step of applying marshmallow manufactured through the marshmallow manufacturing step to the surface of a waffle, a chocolate coating step of coating chocolate manufactured through the chocolate manufacturing step on the surface of a waffle coated with marshmallow through the marshmallow coating step, and a peanut topping step of applying peanuts to the waffle coated with chocolate through the chocolate coating step.
The marshmallow chocolate waffles manufactured through the above process are not only rich in nutrients, but are also easily digested and exhibit excellent taste, aroma, texture and preservability.

Description

{MANUFACTURING METHOD OF MARSHMALLOW CHOCOLATE WAFFLE}

The present invention relates to a method for manufacturing a marshmallow chocolate waffle, and more specifically, to a method for manufacturing a marshmallow chocolate waffle which is not only rich in nutrients but also easily digestible and exhibits excellent taste, aroma, texture and preservability.

A waffle is a type of Western confectionery made by pouring a batter made by mixing flour, milk, and eggs between two honeycomb-patterned iron plates called waffle irons in the shape of a square, rectangle, circle, or heart, and then baking it. It has a crispy yet soft texture and rich flavor, and is popular as a dessert as well as a meal replacement.

There are two types of waffles, Belgian waffles and American waffles, depending on the ingredients in the batter. Belgian waffles are traditionally made with yeast and are chewy and sweet, while American waffles are made with baking powder instead of yeast and are crispy. Waffles can be eaten on their own, but they can also be topped with fresh fruit, syrup, or whipped cream, depending on your taste, and they are gradually becoming more sophisticated.

However, since waffles are made mainly from wheat flour, they contain gluten, which is an insoluble protein and is the main cause of digestive problems, allergies, and obesity in the body.

In addition, flour is made up of molecules that are not easily digested, so it stays in the stomach for a long time, which increases the likelihood that excessive stomach acid will be secreted and carbohydrates will be stored as subcutaneous fat.

On the other hand, rice does not contain any gluten, so it is easier to digest than wheat flour and breaks down faster, so it is less likely to cause digestive problems or accumulate in the body.

Korean Patent Registration No. 10-1383093 (2014.04.02) Korean Patent Registration No. 10-1384495 (2014.04.04)

The purpose of the present invention is to provide a method for producing a marshmallow chocolate waffle which is not only rich in nutrients but also exhibits excellent taste, aroma, texture and preservability.

Another object of the present invention is to provide a method for manufacturing marshmallow chocolate waffles, which suppress indigestion, allergies, obesity, etc., by using waffles made of rice.

Another object of the present invention is to provide a method for producing a marshmallow chocolate waffle which contains a hypoglycemic additive to improve blood sugar levels in a eater.

The object of the present invention is achieved by providing a method for manufacturing a marshmallow chocolate waffle, characterized by comprising a marshmallow manufacturing step of mixing corn syrup, refined sugar, a sugar mixture, gelatin, trehalose, glucose, purified water, pectin, modified starch, and vanilla flavoring, a chocolate manufacturing step of mixing dark chocolate, white chocolate, cocoa butter, and cocoa mass, a marshmallow coating step of applying the marshmallow manufactured through the marshmallow manufacturing step to the surface of a waffle, a chocolate coating step of coating the chocolate manufactured through the chocolate manufacturing step on the surface of the waffle coated with marshmallow through the marshmallow coating step, and a peanut topping step of applying peanuts to the waffle coated with chocolate through the chocolate coating step.

According to a preferred feature of the present invention, the marshmallow manufacturing step is performed by mixing 100 parts by weight of corn syrup, 90 to 100 parts by weight of refined sugar, 20 to 30 parts by weight of a sugar mixture, 8 to 12 parts by weight of gelatin, 25 to 35 parts by weight of trehalose, 8 to 12 parts by weight of glucose, 65 to 75 parts by weight of purified water, 0.4 to 0.6 parts by weight of pectin, 1.5 to 2.5 parts by weight of modified starch, and 2 to 3 parts by weight of vanilla flavoring.

According to a more preferred feature of the present invention, the chocolate manufacturing step is performed by mixing 100 parts by weight of dark chocolate, 10 to 12 parts by weight of white chocolate, 5 to 6 parts by weight of cocoa butter, and 1 to 1.2 parts by weight of cocoa mass.

According to a further preferred feature of the present invention, the waffle is manufactured by heating rice flour batter at a temperature of 180 to 200°C for 2 to 3 minutes, and the rice flour batter is composed of 100 parts by weight of rice flour, 55 to 70 parts by weight of sugar, 25 to 35 parts by weight of purified water, 40 to 60 parts by weight of eggs, 30 to 50 parts by weight of butter, and 0.3 to 0.5 parts by weight of an emulsifier.

3 to 5 parts by weight of a hypoglycemic additive are further mixed into 100 parts by weight of the above rice flour dough, and the hypoglycemic additive is composed of at least one selected from the group consisting of a Yeoju extract, a Cheongjeonryu extract, a Snapdragon extract, and a Banana Leaf extract.

According to a further preferred feature of the present invention, the rice flour dough is composed of 100 parts by weight of rice flour, 55 to 70 parts by weight of sugar, 25 to 35 parts by weight of purified water, 40 to 60 parts by weight of eggs, 30 to 50 parts by weight of butter, and 0.3 to 0.5 parts by weight of an emulsifier.

According to a further preferred feature of the present invention, the marshmallow coating step is performed by coating 90 to 95 parts by weight of the marshmallow manufactured through the marshmallow manufacturing step onto the surface of 100 parts by weight of the waffle.

According to a further preferred feature of the present invention, the chocolate coating step is performed by coating 40 to 60 parts by weight of chocolate manufactured through the chocolate manufacturing step on the surface of 100 parts by weight of a waffle to which marshmallow has been applied through the marshmallow coating step.

According to a further preferred feature of the present invention, in the peanut topping step, nuts comprising at least one selected from the group consisting of almonds, walnuts, sunflower seeds, pistachios, cashew nuts, macadamias, and chestnuts are further applied.

The method for manufacturing a marshmallow chocolate waffle according to the present invention exhibits an excellent effect of providing a marshmallow chocolate waffle that is not only rich in nutrients but also exhibits excellent taste, aroma, texture, and preservability.

Additionally, waffles made from rice are used to provide marshmallow chocolate waffles that have an excellent effect in suppressing indigestion, allergies, and obesity.

Additionally, it has an excellent effect of providing marshmallow chocolate waffles that contain hypoglycemic additives to improve the blood sugar level of the eater.

Figure 1 is a flow chart showing a method for manufacturing a marshmallow chocolate waffle according to the present invention.
FIG. 2 is a photograph showing the appearance of a marshmallow chocolate waffle manufactured through Example 1 of the present invention.

Hereinafter, preferred embodiments of the present invention and the properties of each component will be described in detail. However, this is intended to be a detailed description to enable a person having ordinary skill in the art to which the present invention pertains to easily carry out the invention, and does not mean that the technical idea and scope of the present invention are limited thereby.

The method for manufacturing a marshmallow chocolate waffle according to the present invention comprises a marshmallow manufacturing step (S101) of mixing corn syrup, refined sugar, a sugar mixture, gelatin, trehalose, glucose, purified water, pectin, modified starch, and vanilla flavoring, a chocolate manufacturing step (S101-1) of mixing dark chocolate, white chocolate, cocoa butter, and cocoa mass, a marshmallow coating step (S103) of applying the marshmallow manufactured through the marshmallow manufacturing step (S101) to the surface of a waffle, a chocolate coating step (S105) of coating the chocolate manufactured through the chocolate manufacturing step (S101-1) on the surface of the waffle on which the marshmallow has been applied through the marshmallow coating step (S103), and a peanut topping step (S107) of applying peanuts to the waffle on which the chocolate has been coated through the chocolate coating step (S105).

The above marshmallow manufacturing step (S101) is a step of manufacturing marshmallow by mixing starch syrup, refined sugar, sugar mixture, gelatin, trehalose, glucose, purified water, pectin, modified starch, and vanilla flavoring, and is made by mixing 100 parts by weight of starch syrup, 90 to 100 parts by weight of refined sugar, 20 to 30 parts by weight of sugar mixture, 8 to 12 parts by weight of gelatin, 25 to 35 parts by weight of trehalose, 8 to 12 parts by weight of glucose, 65 to 75 parts by weight of purified water, 0.4 to 0.6 parts by weight of pectin, 1.5 to 2.5 parts by weight of modified starch, and 2 to 3 parts by weight of vanilla flavoring.

More specifically, a gelatin solution is prepared by mixing a gelatin solution, purified water, and modified starch, and then melting them in a double boiler (60°C±5°C), mixing refined sugar, trehalose, glucose, pectin, and vanilla flavoring to prepare a mixture, mixing corn syrup, a sugar mixture (99.9 wt% polyglycitol syrup and 0.1 wt% isomaltooligosaccharide), refined sugar, and purified water in a cooker, putting the mixture at a temperature of 60°C, heating it at a temperature of 95 to 105°C, and concentrating it to 86 to 88 Brix, cooling the concentrated mixture to a temperature of 70 to 80°C, and then mixing the gelatin solution to prepare a marshmallow exhibiting 76 to 78 Brix.

The above chocolate manufacturing step (S101-1) is a step for manufacturing chocolate by mixing dark chocolate, white chocolate, cocoa butter, and cocoa mass, and is performed by mixing 100 parts by weight of dark chocolate, 10 to 12 parts by weight of white chocolate, 5 to 6 parts by weight of cocoa butter, and 1 to 1.2 parts by weight of cocoa mass. More specifically, the step comprises placing dark chocolate, white chocolate, cocoa butter, and cocoa mass into a melting tank and heating them at a temperature of 55 to 65°C for 19 to 29 hours.

The chocolate manufactured through the above process exhibits excellent taste and aroma, further enhancing the preference of waffles.

The marshmallow coating step (S103) is a step of coating the marshmallow manufactured through the marshmallow manufacturing step (S101) onto the surface of the waffle, and is performed by coating 90 to 95 parts by weight of the marshmallow manufactured through the marshmallow manufacturing step (S101) onto the surface of 100 parts by weight of the waffle. It is preferable that the waffle be manufactured to have a weight of 7 to 8 g per unit.

In the above marshmallow coating step (S103), if the amount of marshmallow applied is less than 90 parts by weight, the taste and preference of the chocolate waffle may deteriorate, and if the amount of marshmallow applied exceeds 95 parts by weight, the sweetness of the chocolate waffle may increase excessively, deteriorating the taste and preference.

At this time, the waffle is manufactured by heating rice flour dough at a temperature of 180 to 200°C for 2 to 3 minutes, and the rice flour dough is composed of 100 parts by weight of rice flour, 55 to 70 parts by weight of sugar, 25 to 35 parts by weight of purified water, 40 to 60 parts by weight of eggs, 30 to 50 parts by weight of butter, and 0.3 to 0.5 parts by weight of an emulsifier. More specifically, the waffle is manufactured by mixing rice flour, sugar, purified water, eggs, butter, and an emulsifier to manufacture dough, putting the dough into a waffle maker preheated to 190°C, baking it over direct heat for 2 minutes, and then naturally cooling it at room temperature.

At this time, the emulsifier is not particularly limited and any ingredient that can be used in waffle batter can be used, but it is preferable that it be composed of methocell MX.

The rice flour used in the above rice flour dough has a protein value of 74, which is excellent among grains, but it is an incomplete protein because it lacks essential amino acids such as lysine and threonine. Accordingly, in the present invention, eggs, which are complete proteins and have a protein value of 100, are added to overcome the limitation of reduced viscoelasticity due to the addition of rice flour, and the minerals contained in the eggs and fat-soluble vitamins such as vitamins A, D, E, and K are added to create an excellent food.

In addition, the rice flour dough made of the above ingredients does not contain gluten, so it can reduce gastrointestinal disorders such as indigestion, and since the texture and flavor are improved, it can be provided as a nutritious snack, especially for children and adolescents who mainly eat waffles. In addition, it can provide a meal replacement food that is convenient like instant food but nutritionally much better to busy modern people who depend on instant food.

In addition, 3 to 5 parts by weight of a hypoglycemic additive may be further mixed into 100 parts by weight of the rice flour dough, and the hypoglycemic additive may be composed of at least one selected from the group consisting of a jujube extract, a green tea extract, a snapdragon extract, and a banaba extract. When the hypoglycemic additive composed of at least one selected from the group consisting of a jujube extract, a green tea extract, a snapdragon extract, and a banaba extract is contained as described above, a marshmallow chocolate waffle capable of improving blood sugar levels of a eater can be provided.

At this time, the above-mentioned Jujube extract is manufactured by adding 100 parts by weight of Jujube fruit and seed powder to ethanol having a mass concentration of 95%, extracting it three times in total for 5 to 7 days, and then drying it under reduced pressure at room temperature.

The yam is a vine of the Cucurbitaceae family, and its scientific name is Momordica Charantia. The yam contains 120 milligrams of vitamin C per 100 grams, which is more than strawberries (80 milligrams), lemons (90 milligrams), and cabbages (40 milligrams). The vitamin C contained in the yam is hardly destroyed even when the fruit is heated.

In addition, jujube contains beta-carotene, which is converted into vitamin A in the body, and minerals such as potassium and iron, but among the ingredients of jujube, the most important ones are vegetable insulin (P-Insulin), which helps burn glucose and prevents glucose from being resynthesized in the body, and charantin, a fat-soluble ingredient that activates the function of the pancreas that secretes insulin. Vegetable insulin has a similar effect to insulin in the body and is a type of peptide that is found in large quantities in fruits and seeds. In addition, jujube has a great effect in improving insulin resistance, which refers to a state in which insulin is sufficiently secreted but its effect is weak, so that sugar in the blood does not enter the cells well.

In addition, jujubes are rich in antioxidants such as beta-carotene, so they can be expected to have a preventive effect on diabetic complications such as retinopathy and nephropathy (vascular diseases such as myocardial infarction and stroke).

In addition, the Pterocarya paliurus extract is prepared by adding 100 parts by weight of dried Pterocarya leaves to 1000 to 2000 parts by weight of purified water and heating at a temperature of 90 to 100°C for 30 to 120 minutes.

The Qingdianliu is a deciduous tree that can be found in limited mountainous areas of the Yangtze River basin in China. In the Xiushui (修水) region of China's Jiangxi Province, it has been called the "divine tree" for over a thousand years. Tea made from its leaves has been used not only as a beverage, but also for various symptoms such as relieving fatigue, abdominal pain, diarrhea, hemostasis, and itching. However, it has recently been discovered that the Qingdianliu exhibits blood sugar lowering properties.

In addition, the above-mentioned snapdragon ( Antirrhinum majus L ) extract is manufactured by adding 1,500 to 2,500 parts by weight of 70% ethanol to 100 parts by weight of snapdragon flowers, grinding the result with a grinder (T25 Digital Ultra-Turrax Immersion Blender, 13326309, IKA, Staufen, Germany), extracting the result at room temperature for 24 hours, filtering the extract with a vacuum filtration device, and removing the extraction solvent and concentrating the resultant using a rotary vacuum evaporator (N-4000S, Eyela, Koishikawa, Japan).

Snapdragon is a perennial plant in the Scrophulariaceae family, native to Africa and Southern Europe, and is named for its flower shape that resembles a goldfish's mouth. In addition, snapdragon flowers are registered as food ingredients managed by the Ministry of Food and Drug Safety, so they are edible, and are known to have anti-inflammatory, antioxidant, anti-inflammatory, and analgesic effects in the private sector, and are effective in reducing blood glucose levels and improving glucose tolerance or insulin resistance.

In addition, the extract from the side of the Banaba ( Lagerstroemmia speciosa Pers ) is prepared by placing 100 parts by weight of selected Banaba leaves into an extraction tank, adding 800 to 1,000 parts by weight of purified water, extracting the mixture with hot water at a temperature of 80 to 90°C for 8 to 10 hours, placing the extract in a storage tank, filtering it with a micro filter, and then transferring the filtrate to a concentration tank and concentrating it under reduced pressure at 55°C to 50 Brix.

Banaba leaves are the leaves of Banaba, a perennial evergreen tree that grows natively in tropical and subtropical regions. Its main components include corosolic acid, zinc, iron, calcium, and magnesium. The content of the active ingredient corosolic acid varies depending on the leaf, but on average it is 0.1 to 0.35%. Recent studies have revealed that the corosolic acid, like insulin, has the function of rapidly absorbing glucose into cells, that is, activating the glucose transporter, thereby lowering blood sugar levels and suppressing a re-increase in blood sugar levels without affecting normal blood sugar levels.

If the content of the hypoglycemic additive comprising the above components is less than 3 parts by weight, the hypoglycemic effect of the waffle manufactured through the present invention is minimal, and if the content of the hypoglycemic additive exceeds 5 parts by weight, the hypoglycemic effect is not significantly improved, but the taste and preference of the waffle are lowered, which is not preferable.

The above chocolate coating step (S105) is a step of coating the surface of a waffle to which marshmallow has been applied through the marshmallow coating step (S103) with chocolate manufactured through the chocolate manufacturing step (S101-1), and is performed by coating 40 to 60 parts by weight of chocolate manufactured through the chocolate manufacturing step (S101-1) on the surface of 100 parts by weight of a waffle to which marshmallow has been applied through the marshmallow coating step (S103). When chocolate is coated as described above, the taste and flavor of the waffle are further improved.

In the above chocolate coating step (S105), if the chocolate coating amount is less than 40 parts by weight, the above effect is minimal, and if the chocolate coating amount exceeds 60 parts by weight, the sweetness of the waffle may increase excessively, thereby lowering the preference.

The above peanut topping step (S107) is a step of applying peanuts to the waffle coated with chocolate through the chocolate coating step (S105), and is comprised of a process of applying 10 to 20 parts by weight of peanuts to 100 parts by weight of the waffle coated with chocolate through the chocolate coating step (S105).

When peanuts are applied through the peanut topping step (S107) performed through the above process, not only is the texture of the marshmallow chocolate waffle improved, but a waffle that promotes the health of the eater due to the nutrients contained in the peanuts can be provided. However, if the amount of the peanuts applied is less than 10 parts by weight, the above effect is minimal, and if the amount of the peanuts applied exceeds 20 parts by weight, the above effect is not significantly improved, and the preference of the waffle may decrease.

At this time, in the peanut topping step (S107), in addition to peanuts, nuts composed of one or more selected from the group consisting of almonds, walnuts, sunflower seeds, pistachios, cashew nuts, macadamias, and chestnuts may be further applied. At this time, it is preferable that the nuts are applied in an amount of 20 to 30 parts by weight based on 100 parts by weight of the peanuts. When nuts composed of the above ingredients are further contained, a marshmallow chocolate waffle containing various nutrients in addition to the nutrients contained in the peanuts and exhibiting an excellent texture can be provided.

Hereinafter, a method for manufacturing a marshmallow chocolate waffle according to the present invention and the properties of a marshmallow chocolate waffle manufactured by the method will be described with examples.

<Manufacturing Example 1> Manufacturing of waffles

100 parts by weight of rice flour, 62.5 parts by weight of sugar, 30 parts by weight of purified water, 50 parts by weight of eggs, 40 parts by weight of butter, and 0.4 parts by weight of an emulsifier (Methocel MX) were mixed to prepare a dough, and the dough was placed in a waffle maker preheated to 190°C, baked over direct heat for 2 minutes, and then cooled to room temperature to prepare a waffle.

<Manufacturing Example 2> Marshmallow Manufacturing

0.26 parts by weight of gelatin solution, 1 part by weight of purified water, and 0.06 parts by weight of modified starch were mixed, and then melted in a double boiler (60°C) to prepare a gelatin solution, and 1 part by weight of refined sugar, 0.85 part by weight of trehalose, 0.3 part by weight of glucose, 0.015 part by weight of pectin, and 0.001 part by weight of vanilla flavoring were mixed to prepare a mixture, and 2.8 parts by weight of starch syrup, 0.7 part by weight of a sugar mixture (99.9 wt% of polyglycitol syrup and 0.1 wt% of isomaltooligosaccharide), 1.7 part by weight of refined sugar, and 1 part by weight of purified water were mixed in a cooker, and heated from 60°C to 95 to 105°C to concentrate to 87 Brix, and the concentrated mixture was cooled to 70 to 80°C, and then the gelatin solution was mixed to produce a mixture exhibiting 77 Brix. Make marshmallows.

<Manufacturing Example 3> Manufacturing of chocolate

100 parts by weight of dark chocolate {Carabella Dark, manufacturer: Master Martini, importer: Jisung B&C Co., Ltd.}, 11.1 parts by weight of white chocolate {Carabella White, manufacturer: Master Martini, importer: Jisung B&C Co., Ltd.}, 5.6 parts by weight of cocoa butter, and 1.1 parts by weight of cocoa mass were placed in a melting tank and heated at 60°C for 24 hours to manufacture chocolate.

<Example 1>

93.3 parts by weight of marshmallow manufactured by Manufacturing Example 2 was filled into 100 parts by weight of waffle manufactured by Manufacturing Example 1, 50 parts by weight of chocolate manufactured by Manufacturing Example 3 was applied to 100 parts by weight of waffle filled with marshmallow, and 14 parts by weight of peanut powder was applied to 100 parts by weight of waffle coated with chocolate to manufacture marshmallow chocolate waffles.

<Example 2>

Proceed in the same manner as in Example 1, but 90 parts by weight of the marshmallow manufactured through Manufacturing Example 2 was filled, and 40 parts by weight of the chocolate manufactured through Manufacturing Example 3 was applied to 100 parts by weight of the waffle filled with the marshmallow, thereby manufacturing a marshmallow chocolate waffle.

<Example 3>

Proceed in the same manner as in Example 1, but 95 parts by weight of the marshmallow manufactured through Manufacturing Example 2 was filled, and 60 parts by weight of the chocolate manufactured through Manufacturing Example 3 was applied to 100 parts by weight of the waffle filled with the marshmallow, thereby manufacturing a marshmallow chocolate waffle.

<Comparative Example 1>

Proceed in the same manner as in Example 1, but fill 50 parts by weight of the marshmallow manufactured through Manufacturing Example 2, and apply 20 parts by weight of the chocolate manufactured through Manufacturing Example 3 to 100 parts by weight of the waffle filled with the marshmallow, thereby manufacturing a marshmallow chocolate waffle.

<Comparative Example 2>

Proceed in the same manner as in Example 1, but fill 120 parts by weight of the marshmallows manufactured through Manufacturing Example 2, and apply 100 parts by weight of the chocolate manufactured through Manufacturing Example 3 to 100 parts by weight of the waffle filled with the marshmallows to manufacture a marshmallow chocolate waffle.

<Comparative Example 3>

The same procedure as in Example 1 was followed to manufacture marshmallow chocolate waffles using waffles made with wheat flour as the main ingredient.

The taste, aroma, texture and overall preference of the marshmallow chocolate waffles manufactured through the above Examples 1 to 3 and Comparative Examples 1 to 3 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall preference of the waffle were surveyed on 50 test subjects using a 5-point scale and then expressed as an average value.

5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1 above, it can be seen that the marshmallow chocolate waffles manufactured through Examples 1 to 3 of the present invention have excellent taste, aroma, texture, and overall preference.

On the other hand, the waffle manufactured through Comparative Example 1 had poor taste and flavor, and the waffle manufactured through Comparative Example 2 had poor taste, texture, and overall preference.

In addition, the digestibility of the waffles manufactured through Examples 1 to 3 and Comparative Examples 1 to 3 was measured and shown in Table 2 below.

{However, the digestibility of the waffle was investigated by having 50 subjects consume the waffle (40 g) manufactured through waffle example 1 at 2-hour intervals, and the degree of stomach comfort 30 minutes after consumption was surveyed using a 5-point scale, and then the average value was expressed.

5 points: very comfortable, 4 points: comfortable, 3 points: average, 2 points: slightly uncomfortable, 1 point: very uncomfortable}

<Table 2>

As shown in Table 2 above, the marshmallow chocolate waffles manufactured through Examples 1 to 3 of the present invention exhibited excellent digestibility, but Comparative Example 2 had low digestibility due to the large amount of marshmallow and chocolate used, and in particular, Comparative Example 3, in which a waffle made mainly of wheat flour was used, showed significantly low digestibility.

Therefore, the method for manufacturing a marshmallow chocolate waffle according to the present invention provides a marshmallow chocolate waffle that is not only rich in nutrients but also exhibits excellent taste, aroma, texture, and preservability.

We also offer marshmallow chocolate waffles made with rice, which help prevent digestive problems, allergies, and obesity.

We also offer marshmallow chocolate waffles that contain hypoglycemic additives to help improve blood sugar levels in diners.

S101; Marshmallow manufacturing step S101-1; Chocolate manufacturing step
S103 ; Marshmallow coating stage
S105; Chocolate coating stage
S107 ; Peanut topping stage

Claims (8)

A marshmallow manufacturing step of mixing corn syrup, refined sugar, sugar mixture, gelatin, trehalose, glucose, purified water, pectin, modified starch, and vanilla flavoring;
Chocolate manufacturing step of mixing dark chocolate, white chocolate, cocoa butter, and cocoa mass;
A marshmallow coating step of coating the marshmallow manufactured through the above marshmallow manufacturing step on the surface of the waffle;
A chocolate coating step for coating chocolate manufactured through the chocolate manufacturing step on the surface of a waffle to which marshmallow has been applied through the marshmallow coating step; and
It consists of a peanut topping step of applying peanuts to a waffle coated with chocolate through the above chocolate coating step;
The above waffles are made by heating rice flour dough at a temperature of 180 to 200°C for 2 to 3 minutes.
The above rice flour dough is composed of 100 parts by weight of rice flour, 55 to 70 parts by weight of sugar, 25 to 35 parts by weight of purified water, 40 to 60 parts by weight of eggs, 30 to 50 parts by weight of butter, and 0.3 to 0.5 parts by weight of an emulsifier.
3 to 5 parts by weight of a hypoglycemic additive are further mixed into 100 parts by weight of the above rice flour dough.
A method for manufacturing a marshmallow chocolate waffle, characterized in that the above-mentioned hypoglycemic additive comprises at least one selected from the group consisting of a green tea extract and a goldfish extract.
In claim 1,
A method for manufacturing a marshmallow chocolate waffle, characterized in that the above marshmallow manufacturing step is performed by mixing 100 parts by weight of corn syrup, 90 to 100 parts by weight of refined sugar, 20 to 30 parts by weight of a sugar mixture, 8 to 12 parts by weight of gelatin, 25 to 35 parts by weight of trehalose, 8 to 12 parts by weight of glucose, 65 to 75 parts by weight of purified water, 0.4 to 0.6 parts by weight of pectin, 1.5 to 2.5 parts by weight of modified starch, and 2 to 3 parts by weight of vanilla flavoring.
In claim 1,
A method for manufacturing a marshmallow chocolate waffle, characterized in that the above chocolate manufacturing step is performed by mixing 100 parts by weight of dark chocolate, 10 to 12 parts by weight of white chocolate, 5 to 6 parts by weight of cocoa butter, and 1 to 1.2 parts by weight of cocoa mass.
delete delete In claim 1,
A method for manufacturing a marshmallow chocolate waffle, characterized in that the marshmallow coating step is performed by coating 90 to 95 parts by weight of the marshmallow manufactured through the marshmallow manufacturing step onto the surface of 100 parts by weight of the waffle.
In claim 1,
A method for manufacturing a marshmallow chocolate waffle, characterized in that the chocolate coating step is performed by coating 40 to 60 parts by weight of chocolate manufactured through the chocolate manufacturing step on the surface of 100 parts by weight of a waffle to which marshmallow has been coated through the marshmallow coating step.
In claim 1,
A method for manufacturing a marshmallow chocolate waffle, characterized in that in the peanut topping step, nuts comprising one or more selected from the group consisting of almonds, walnuts, sunflower seeds, pistachios, cashew nuts, macadamias, and chestnuts are further applied.