KR100364249B1 - Job's tears cake - Google Patents

Abstract

The present invention relates to a yulmu cake using yulmu, and more particularly to a yulmu cake made of yulmu in order to increase the intake of yulmu, which is a health food.

The present invention is a cake consisting of eggs, sugar, starch syrup, salt, baking powder, butter and wheat flour, the weight percentage ratio of the flour to 10 to 50%, preferably 30% Yulbun powder, sucrose fatty acid ester, glycerin, Fatty acid ester, sorbitan fatty acid ester, proylene glycol, characterized in that it comprises an emulsifier consisting of at least two mixtures selected from fructose.

Description

Yulmu cake using yulmu {Job's tears cake}

The present invention relates to a yulmu cake using yulmu, and more particularly to a yulmu cake made of yulmu for increasing the intake of yulmu, which is a health food.

Yulmu is higher protein and higher lipid than other major grains. In particular, the calcium content is high, and the lipid contains a lot of α-tocopherol and δ-tocopherol. From this, it can be seen that eating a large amount of yulmu can reduce elevated plasma cholesterol levels due to animal fat intake. Therefore, when ingesting animal fat, ingestion of yulmu has the same effect as ingesting vegetable fat is useful for the prevention and treatment of cardiovascular diseases.

In addition, Yulmu is rich in amine acid, such as leucine, glutamic acid, valine tyroic acid, and proline, which is effective in nourishing tonic and is known to be good for diuresis and beauty. It is also effective for swelling and swelling due to its branching effect, and it has an analgesic sedative effect on neuralgia and joint rheumatism caused by muscle spasms and detoxification and drainage.

However, there are no diversified edible methods of yulmu compared with these useful medicinal agents. For example, it is only known how to eat yulmu in Chinese medicine, to stir-fry tea, to stir-fry with roasted flour, or to mix noodles with rice flour or mix with flour to make noodles.

However, the amount of yulmu that can be ingested by such a conventional method is not only very small, but also because it is directly cooked and eaten at home.

The present invention has been made to solve such a problem, and an object of the present invention is to provide a yulmu cake, which allows to easily consume a large amount of yulmu at a time.

An object of the present invention is to provide a yulmu cake that can be mass-produced and easy to store and carry.

The present invention also provides a yulmu cake that can be easily edible even by children and the elderly by utilizing the unique taste of yulmu while having a texture similar to conventional flour cakes.

1 is a manufacturing process of the yulmu cake according to the present invention,

2 is a manufacturing process of the yulmu cookie according to the present invention.

In order to achieve the above object, the present invention, in the cake consisting of eggs, sugar, starch syrup, salt, baking powder, butter and flour, the weight percent ratio of the flour is 10 to 50%, preferably 30% It is characterized in that it comprises an emulsifier consisting of at least two or more mixtures selected from the branch, sucrose fatty acid ester, glycerin, fatty acid ester, sorbitan fatty acid ester, proylene glycol, fructose.

The present invention is also characterized in that, in a cookie consisting of eggs, shortening, butter, brown sugar, starch syrup, baking powder, and flour, the weight percentage of the flour comprises 10 to 70%, preferably 50% do.

Hereinafter, the yulmu cake and yulmu cookie according to the present invention will be described in detail.

As is known, the yeast powder has a chewy texture, i.e. a rough texture, and lacks ingredients such as gluten or gliadin, which is poor in adhesion to flour. Therefore, it is very difficult to make cakes or cookies by just breaking the ball. Accordingly, the present inventors experimented with the weight percentage ratio of the rate fraction to flour, and found the ratio of the rate fraction which is the most preferable.

Table 1 shows the results of experiments on the texture of yulmu cake with respect to the weight percentage ratio of yulmu powder. As shown in the table, the springiness decreased with the higher rate of powder, and the hardness increased with increasing the rate of powder. And gumminess was significantly lower as the rate fraction increased. Therefore, in consideration of the texture of consumers familiar with the conventional flour cake, the weight percentage ratio of the rate fraction to flour was found to be in the range of 10-50% and more preferably 30%.

<Table 1>

Weight percentage of flour based on flour Elasticity crustiness Adhesive patience 100% of flour 0.89 76.3 0.78 86.8 Illegal powder 10% 0.85 81.3 0.79 85.8 20% of powder 0.85 83.0 0.79 76.3 30% of rate fraction 0.84 84.2 0.78 64.8 Illegal powder 40% 0.83 84.4 0.79 65.9 Rate powder 50% 0.81 89.9 0.78 70.2

1 is a process chart showing a manufacturing process of the yulmu cake according to the present invention. First, eggs, sugar, starch syrup and salt are put in a bowl and heated by heating to 43 ° C. And an emulsifier, that is, sucrose fatty acid esters, glycerin, fatty acid esters, sorbitan fatty acid esters, propylene glycol, fructose and the like containing emulsifiers are added and mixed. The stirring speed is fast for the first 3 minutes, medium speed for the next 6 minutes, and slow for the remaining 2 minutes, so that the bubbles rise well. For example, if you're using a Kitchen Aid Mixer (model K5SS, USA), you'll get speed 10 for the first three minutes, speed 6 for the next six minutes, and speed 2 for the remaining two minutes.

Thereafter, the flour is mixed with the flour in a proportion of 10 to 50% by weight, preferably 30% by weight, based on the flour. The mixing speed is very slow (speed 1) and stir for about 20 seconds. Finally, add the melted butter in the bath and mix again. At this time, stir for about 40 seconds at a very slow speed (speed 1).

The finished dough is baked in an electronic oven at 150-170 ° C. for 20 seconds to prepare a yulmu cake. As described above, the yeast powder is less elastic and sticky and harder than wheat flour, so it does not increase in volume. Therefore, it is necessary to use a suitable emulsifier.

Table 2 shows the results of experimenting with the physical properties of the yulmu cake relative to the weight percentage ratio of yulmu powder. As shown in the table, specific gravity and viscosity increase as the amount of fraction is increased, but the volume becomes smaller as the amount of fraction is included. Therefore, it is preferable that the weight percentage of the rate fraction with respect to the flour in the state using the emulsifier is maintained at 30% or less.

<Table 2>

Weight percentage of flour based on flour importance Viscosity volume Uniformity 100% of flour 0.38 2.90 16.0 0.10 Illegal powder 10% 0.41 3.10 15.73 0.07 20% of powder 0.41 3.20 15.80 0.10 30% of rate fraction 0.40 3.20 15.97 0.10 Illegal powder 40% 0.43 3.50 15.33 0.00 Rate powder 50% 0.46 3.97 15.13 0.00

Next, Table 3 shows the results of experiments on the sensory properties of yulmu cake with respect to the weight percentage of yulmu powder. As shown in the table, the elasticity, moistness and flavor were excellent when the ratio of the rate fraction to wheat flour was 30%.

<Table 3>

Weight percentage of flour based on flour Elasticity crustiness Moist zest 100% of flour 8.87 6.13 10.54 8.59 10% of powder 10.70 9.67 7.64 7.80 20% of powder 8.57 6.58 10.27 8.83 30% of rate fraction 8.81 6.52 13.09 10.51 Illegal powder 40% 11.31 9.94 7.30 6.11 Rate powder 50% 10.02 8.16 8.22 7.49

On the other hand, Figure 2 shows a process for manufacturing the yulmu cookie using yulmu as another embodiment of the present invention. First, stir the softened shortening, butter, brown sugar and starch syrup in a bowl. Stir at a speed of 2 for the first 30 seconds and 10 speeds for the next 4 minutes. Then, add the egg 1/2 to the mixture and mix again for 3 minutes at a speed of 10 speed, then put the remaining eggs 1/2 and stir rapidly at the same speed for 3 minutes.

Add flour, rice flour and baking powder to the mixture with eggs and stir for 1 minute and 30 seconds at speed 2. At this time, the weight percentage ratio of the rate fraction to the wheat flour is 10 to 70%, preferably 50%.

The dough is kept in refrigerated state for at least 30 minutes to mature. Thereafter, the dough is divided into appropriate amounts to form a cookie. Then, the molded cookie is baked in an electronic oven at 150-170 ° C. for 20-30 minutes to prepare a yulmu cookie.

As described above, the yulmu cake according to the present invention has an effect of ingesting a large amount of yulmu at a time because the content of the yulmu in the flour exceeds 30%.

In addition, the yulmu cake according to the present invention has the effect that can be easily ingested yulmu anytime and anywhere because mass production is possible and easy to carry and store.

In particular, ingesting the yulmu cake according to the present invention as a dessert of meat food has the effect of reducing the elevated plasma cholesterol level due to animal fat intake.

Claims (2)

In the cake consisting of eggs, sugar, starch syrup, salt, baking powder, butter and flour, Yulmu powder having a weight percent ratio of 10 to 50% of the flour, and an emulsifier comprising at least two mixtures selected from sucrose fatty acid ester, glycerin, fatty acid ester, sorbitan fatty acid ester, proylene glycol, and fructose syrup. Yulmu cake characterized by. delete