KR100392133B1 - Method of cake preperation by adding soybean paste and leek - Google Patents

Method of cake preperation by adding soybean paste and leek Download PDF

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KR100392133B1
KR100392133B1 KR10-2000-0068798A KR20000068798A KR100392133B1 KR 100392133 B1 KR100392133 B1 KR 100392133B1 KR 20000068798 A KR20000068798 A KR 20000068798A KR 100392133 B1 KR100392133 B1 KR 100392133B1
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leek
cake
value
miso
food
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KR10-2000-0068798A
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Korean (ko)
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KR20020034809A (en
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김일두
김이곤
임영래
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김일두
김이곤
임영래
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/368—Fermentation by-products, e.g. grapes, hops
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products

Abstract

본 발명은 케익에 전통식품이면서 기능성을 가진 된장과 이 된장의 식품학적 부족한 부분을 채워주는 한편 vitamin군이 높고 독특한 향미가 있어 소화를 돕는 작용이 있는 부추를 각 첨가하여 더욱 맛과 식품학적 가치와 그 된장과 부추의 이용가치를 더욱 높일 수 있는 새로운 퓨전식품을 제공할 수 있는 있는 것이다.The present invention fills the traditional food and functional miso and the food lacking part of this miso, while the vitamin group has a high flavor and unique flavor, each of which adds the leek to help digestion taste and food value and The miso and leek will be able to provide new fusion foods that can further increase the value of use.

즉 통상 된장이나 부추의 경우 국, 찌개, 김치, 부침등 그 사용 범위가 한정되어 있어서 현대인에게 큰 호응을 얻지 못하였다.That is, in the case of soybean paste or leek, the range of its use such as soup, stew, kimchi, and ups and downs was limited, which did not get great response from modern people.

따라서 본 발명은 케익제조에 된장과 부추를 첨가하여 제조하므로 소비자층의 기호도와 식품학적 가치를 증진시켜 고부가가치를 창출할 수 있도록 하는 것이다.Therefore, the present invention is prepared by adding soybean paste and leek to the cake manufacturing to improve the taste and food value of the consumer base to create a high value added.

Description

된장과 부추를 첨가한 케익 제조 방법{Method of cake preperation by adding soybean paste and leek}Method of making cake with miso and leek {Method of cake preperation by adding soybean paste and leek}

본 발명은 된장과 부추를 첨가한 케익 제조 방법에 관한 것으로 더욱 상세히는 케익에 전통식품이면서 기능성을 가진 된장과 이 된장의 식품학적 부족한 부분을 채워주는 한편 vitamin군이 높고 독특한 향미가 있어 소화를 돕는 작용이 있는 부추를 각 첨가하여 더욱 맛과 식품학적 가치와 그 된장과 부추의 이용가치를 더욱 높일 수 있는 새로운 퓨전식품의 케익 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a cake with added doenjang and leek, and more particularly, to satisfy the digestive problems of the traditional food and functional doenjang and this doenjang to the cake while having a high vitamin group and unique flavor to help digestion It relates to a new fusion food cake manufacturing method that can add more flavor and food value and the use value of miso and leek by adding each leek that has an effect.

종래의 된장이나 부추의 경우 국, 찌개, 김치, 부침 등의 식품에 주 또는 부재료로 사용되고 있는 실정임에 따라서 그 사용 범위가 한정되어 있다.In the case of conventional miso or leek, the use range is limited according to the fact that it is used as a main or subsidiary material in foods such as soup, stew, kimchi, and simmered chives.

또 시중에서 쉽게 구매할 수 있는 케익은 그 맛과 영양 및 그 식품학적 가치로 볼 때 현대인의 식생활과 기호도에 한계를 넘지 못하였다.In addition, the cakes that can be easily purchased on the market are beyond the limits of the diet and taste of modern people in terms of their taste, nutrition and food value.

따라서 본 발명은 우수한 전통 식품인 된장과 영양가치가 높은 부추를 케익제조시 첨가한 새로운 식품으로 지금까지 보고 된 바가 없었다.Therefore, the present invention has not been reported so far as a new food added in the manufacture of cakes with excellent traditional foods miso and high-value leek.

이에 본 발명에서는 우리나라 전통식품이면서 기능성을 가진 된장과 영양성분이 우수한 부추를 케익 제조시 첨가하므로써 식품학적 가치가 높은 새로운 퓨전식품과 전통맛을 선호하는 방향으로 변화되는 추세에 있는 현대인들의 기호도를 만족케 할 수 있는 새로운 식품인 케익을 제공함은 물론 전통식품인 된장과 부추의 이용가치를 높여 고부가 가치 창출을 도모할 수 있도록 하는 것에 주안점을 두고 그 기술적 과제로서 완성한 것이다.Therefore, the present invention satisfies the tastes of modern people in the trend of changing the direction of preferring new fusion foods and traditional flavors with high food value by adding a Korean traditional food, functional miso and leek with excellent nutritional ingredients in the cake manufacturing. In addition to providing a new food that can be made cake, it is a technical task that focuses on increasing the use value of traditional foods, soybean paste and leek, to create high added value.

도 1은 본 발명의 세부적인 제조 공정도1 is a detailed manufacturing process diagram of the present invention

도 2는 본 발명의 전체적인 제조 공정도로2 is an overall manufacturing process diagram of the present invention

도 1은 본 발명의 세부적인 제조 공정도이고, 도 2는 본 발명의 전체적인 제조 공정도로서, 이를 통하여 본 발명을 상세히 설명하면 다음과 같다.1 is a detailed manufacturing process chart of the present invention, Figure 2 is an overall manufacturing process chart of the present invention, when the present invention will be described in detail as follows.

[실시예]EXAMPLE

1. 재료 및 방법1. Materials and Methods

① 재료① material

설탕(300∼400g), 물엿(50∼60g), 계란(500∼600g), 중력분(200∼250g), 아몬드 분말(90∼100g), 된장(50∼60g), 부추(50∼60g) 및 버터(250∼300g)을 시중에서 구입하였다. 된장의 경우 100% 국내산으로 만든 제품을 사용하였다.Sugar (300-400 g), Starch syrup (50-60 g), Egg (500-600 g), Gravity (200-250 g), Almond powder (90-100 g), Doenjang (50-60 g), Leek (50-60 g) Butter (250-300 g) was commercially available. In the case of doenjang, 100% domestic products were used.

② 된장·부추 첨가 케익 제조② Cake made with miso and leek

설탕(300∼400g), 물엿(50∼60g), 계란(500∼600g)을 5분간 mixing 후 여기에 60 mesh 체(sieve)를 통과시킨 중력분(200∼250g) 또는 분말 상태를 넣은 후 가볍게 혼합한다.After mixing sugar (300-400g), starch syrup (50-60g), egg (500-600g) for 5 minutes, add gravitational powder (200-250g) or powder, which passed 60 mesh sieve, and mix lightly. do.

이런 혼합물에 된장(40∼70g)과 부추(40∼70g)을 섞은 후 여기에 녹인 버터(250∼300g)를 넣고 1시간동안 냉장 상태에 두었다가 위의 반죽을 짤 주머니에 넣고 원하는 모양의 틀에 알맞게 짠다.Doenjang (40-70g) and leek (40-70g) are mixed in this mixture, and melted butter (250-300g) is put in the refrigerator for 1 hour, and the dough is put in a squeeze bag. Squeeze it properly.

이것을 150(최소온도)∼180℃(최대온도)에서 20분 동안 열을 가한 후 제품을 제조하는 방법이다. 이하 본 발명은 실시예와 더불어 보다 구체적으로 설명하기로 한다.This is a method of manufacturing a product after heating for 20 minutes at 150 (minimum temperature) to 180 ℃ (maximum temperature). Hereinafter, the present invention will be described in more detail with examples.

③ pH의 측정③ Measurement of pH

AACC 방법에 따라 껍질을 제거한 빵의 속살 15g을 250mL 비이커에 100mL 증류수와 함께 넣어 균일하게 혼합한 후 25℃에서 30분간 방치한 후 pH미터(Metrohn 632, Switzerland)로 측정하였다.According to the AACC method, 15g of the skin of the peeled bread was placed in a 250mL beaker with 100mL distilled water, mixed uniformly, and left at 25 ° C for 30 minutes, and measured by a pH meter (Metrohn 632, Switzerland).

④ 부피의 측정④ Measurement of volume

케익의 부피는 종자 치환법으로 측정하였다.The volume of the cake was measured by seed replacement method.

케익의 부피(cm3/g)는 케익의 부피를 케익의 무게로 나누어서 표시하였다.The volume of cake (cm 3 / g) was expressed by dividing the volume of the cake by the weight of the cake.

⑤ 색도의 측정⑤ Measurement of chromaticity

케익의 표면과 내부 색깔은 색변화 측정기(CR-200, Minolta, Japan)를 사용하여 L, a, b값을 측정하였다.The surface and inner color of the cake were measured by L, a and b values using a color change meter (CR-200, Minolta, Japan).

⑥ 경도의 측정⑥ Measurement of hardness

경도의 측정은 경도계(TA-XT2, Stable Micro system, Haslemere, TextureAnalyzer, England)를 사용하여 측정하였고, 그 평균값을 사용하였다.Hardness was measured using a hardness tester (TA-XT2, Stable Micro system, Haslemere, TextureAnalyzer, England) and the average value was used.

시료를 20×25×20mm(L×W×H)로 절단하여 직경이 15mm인 원형 플런저를 이용하여 측정하였으며 측정조건도 최대하중 : 1kg, 테이블 속도: 60mm/min, 챠트 속도 : 60mm/min이며 압착률 : 50%로 하였다. 시료를 20℃에서 10일동안 저장하면서 경도를 측정하였다.The sample was cut into 20 × 25 × 20mm (L × W × H) and measured using a circular plunger with a diameter of 15mm. The measurement conditions were also the maximum load: 1kg, table speed: 60mm / min, chart speed: 60mm / min. Crimping rate: It was 50%. The hardness was measured while the sample was stored at 20 ° C. for 10 days.

⑦ 관능검사⑦ Sensory test

훈련된 관능요원 10명이 케익의 색, cell의 균일성, 단맛, 전체적인 기호도를 다시료 비교법에 의한 5점 채점법으로 행했으며, 색, cell의 균일성을 먼저 평가하고 단맛, 전체적인 기호도를 평가하도록 하였다. 평가는 매우 좋다 5점, 좋다 4점, 보통이다 3점, 나쁘다 2점, 매우 나쁘다 1점으로 하였다.Ten trained sensory personnel performed the five-point scoring method of color, cell uniformity, sweetness, and overall acceptability of cakes. The uniformity of color and cell was evaluated first, and then sweetness and overall acceptability were evaluated. . Evaluation was very good 5 points, good 4 points, normal 3 points, bad 2 points, very bad 1 point.

⑧ 통계 처리⑧ Statistics Processing

모든 data는 3회 반복 실험 평균치로 표시하였으며, 평균치 간의 유의성은 SAS package를 이용하여 Duncon's multiple range test에 의하여 검정하였다.All data were expressed as the average of three replicates, and the significance between the averages was tested by Duncon's multiple range test using the SAS package.

2. 결과 및 요약2. Results and Summary

1) 1전체 재료의 합에 대한 g수1) Number of g per sum of all materials

2) 값은 3회 실험 평균값2) Value is the average of 3 experiments

<결과><Result>

① pH 경우 된장과 부추 첨가량 40:70, 50:70, 60:70, 70:70에 있어서는 대조구보다 0.3정도 낮았고, 나머지는 비슷하였으며 부추량이 증가할수록 pH가 낮아졌다.① In case of pH, doenjang and leek added 40:70, 50:70, 60:70, and 70:70 were 0.3 times lower than the control, and the rest were similar and the pH decreased as the amount of leek increased.

② 부피 경우 된장과 부추 첨가구는 전체적으로 대조구보다 높은 값을 나타내었다.② In case of volume, doenjang and leek adder showed higher value than the control.

1) 1전체 재료의 합에 대한 g수1) Number of g per sum of all materials

2) 값은 3회 실험 평균값2) Value is the average of 3 experiments

<결과><Result>

① cell의 균일성은 된장과 부추 첨가량 50:70, 60:70, 70:40, 70:50, 70:60, 70:70 경우 대조구와 비슷하였으나 나머지 처리 경우 대조구보다 높은 값을 나타냈다.① Cell uniformity was similar to that of control in 50:70, 60:70, 70:40, 70:50, 70:60, and 70:70 with the addition of doenjang and leek.

② 단맛 경우 된장과 부추 첨가량 50:60, 60:60 경우는 대조구와 비슷한 값을 보였으나 나머지 처리구는 모든 대조구보다 낮은 값을 나타냈다.② In case of sweetness, the amount of doenjang and leek added 50:60 and 60:60 were similar to those of the control, but the other treatments showed lower values than the control.

③ 전체적 기호도는 된장과 부추 첨가량 50:70, 60:70, 70:50, 70:60과 70:70 경우는 대조구 보다 약간 낮은 값을 나타냈으나 나머지 처리구에서는 대조구 보다 높은 값을 나타내었다.③ The overall acceptability was slightly lower than that of control in 50:70, 60:70, 70:50, 70:60, and 70:70 of doenjang and leek.

1) 1전체 재료의 합에 대한 g수1) Number of g per sum of all materials

2) 값은 3회 실험 평균값2) Value is the average of 3 experiments

3) L : (lightness), a(색상 ; hue), b(색도 ; chroma)3) L: (lightness), a (hue; hue), b (hue; chroma)

<결과><Result>

① L값 경우 된장과 부추 첨가구는 대조구 보다 약간 낮은 값을 나타냈다.① In case of L value, soybean paste and leek were slightly lower than control.

② a값은 된장과 부추 첨가구는 대조구 보다 약간 높은 값을 나타냈으며 b값 경우 대조구 보다 비슷하거나 약간 낮은 값을 나타냈다.② The a value of the soybean paste and leek was slightly higher than the control, and the value of b was similar or slightly lower than that of the control.

이상에서 상세히 설명한 바와 같은 본 발명의 된장 및 부추를 첨가한 케익 제조방법은 우수한 전통식품과 식품학적 가치가 높은 부추를 적절하게 케익 제조시 이용하므로써 기능성과 높은 영양 및 새로운 퓨전 식품(fusion food)이 될 수 있는 케익을 제공한과 더불어 전통식품인 된장, 부추의 사용범위를 높여 그 부가가치를 향상시켜 대외적 경쟁력을 증대시킬 수 있는 등 그 기대되는 효과가 예상외로 다대할 수 있는 우수한 발명이다.As described in detail above, the method of preparing a cake added with soybean paste and leek of the present invention is made by using a good traditional food and a high food value leek properly for the manufacture of the cake. In addition to providing a cake that can be used to increase the range of use of the traditional foods doenjang, leek to increase its value added to increase the external competitiveness is an excellent invention that can be unexpectedly great.

Claims (2)

케익 제조시 첨가될 수 있는 각종 케익 첨가물에 있어서,In various cake additives that can be added during cake preparation, 된장과 부추를 첨가하여 제조함을 특징으로 하는 된장과 부추를 첨가한 케익 제조 방법.A method of making cake with added miso and leek, characterized by the addition of miso and leek. 제 1항에 있어서,The method of claim 1, 상기 첨가되는 된장과 부추를 각 전체 첨가물에 대하여 1 ~ 5%를 첨가하여 제조함을 특징으로 하는 된장과 부추를 첨가한 케익 제조 방법.Miso and leek added to the soybean paste and leek added to each of the total additives, characterized in that the manufacturing method of the cake with added miso and leek.
KR10-2000-0068798A 2000-10-30 2000-10-30 Method of cake preperation by adding soybean paste and leek KR100392133B1 (en)

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