KR100711696B1 - Method for steamed foam cakes and materials thereof - Google Patents

Abstract

The present invention relates to a method for producing a foamed steamed cake, and to a composition thereof, and more particularly, to a method for producing a tasty and excellent appearance foamed steamed cake by manufacturing under conditions in which physical and sensory characteristics are optimized by reaction surface analysis. To a composition.

The present invention relates to a conventional method for producing a steamed steamed cake, comprising: a ball bath step of putting eggs, sugar, and salt into a bowl and bathing in water; A whipping step of whipping the material heated in the hot water step; A kneading step of kneading the whipped material together with a sifted flour, baking powder, water and rum; Put the dough kneaded in the kneading step is characterized in that consisting of a steaming step steamed into a steamer.

According to the method for manufacturing a foamed steamed cake according to the present invention, there is an effect of manufacturing a foamed steamed cake having optimal physical and sensory characteristics.

Foam, Steamed, Cake, Response Surface Method, Public Method, Step Method, Separate Method, Meringue Method

Description

Foamed steamed cake manufacturing method and its composition {METHOD FOR STEAMED FOAM CAKES AND MATERIALS THEREOF}

1 is a table showing the optimum physical characteristics conditions by the reaction surface analysis method of the foamed steamed cake prepared by the manufacturing method of Example 1 of the present invention.

Figure 2 is a table showing the optimum reaction conditions by the reaction surface analysis method of the foamed steamed cake prepared by the manufacturing method of Example 1 of the present invention.

3 is a contour map for selecting an optimal condition of the manufacturing method of Example 1 of the present invention.

Figure 4 is a table showing the optimum physical characteristics conditions by the reaction surface analysis method of foamed steamed cake prepared by the manufacturing method of Example 2 of the present invention.

Figure 5 is a table showing the optimum reaction conditions by the reaction surface analysis method of foamed steamed cake prepared by the preparation method of Example 2 of the present invention.

6 is a contour map for selecting an optimal condition of the manufacturing method of Example 2 of the present invention.

Figure 7 is a table showing the optimum physical characteristics conditions by the reaction surface analysis method of foamed steamed cake prepared by the manufacturing method of Example 3 of the present invention.

8 is a table showing the optimum reaction conditions by the reaction surface analysis method of the foamed steamed cake prepared by the manufacturing method of Example 3 of the present invention.

9 is a contour map for selecting an optimal condition of the manufacturing method of Example 3 of the present invention.

10 is a table showing the optimum physical properties of the foamed steamed cake prepared by the method of Example 4 of the present invention by the reaction surface analysis method.

11 is a table showing the optimum reaction conditions by the reaction surface analysis method of the foamed steamed cake prepared by the manufacturing method of Example 4 of the present invention.

12 is a contour map for selecting an optimal condition of the manufacturing method of Example 4 of the present invention.

The present invention relates to a method for producing a foamed steamed cake, and to a composition thereof, and more particularly, to a method for producing a tasty and excellent appearance foamed steamed cake by manufacturing under conditions in which physical and sensory characteristics are optimized by reaction surface analysis. To a composition.

Steaming has been the most common form of cooking since prehistoric times, and steamed rice cakes have a long history. It is difficult to know exactly when rice cakes were made from the history of rice cakes, but it can be called the Bronze Age or the Early Iron Age, which appeared when Shiru appeared. Due to the discovery of galls, stones, and shiru, it is presumed that there were shiru-teok (rice cakes) steamed in shiru by grinding various grains into stones or stones. In prehistoric life, steamed and cooked in Shiru, steamed is one of the oldest traditional recipes, and still uses a lot of steamed cooking method.

In the West, wheat flour was baked to make bread. In China, wheat was introduced after steaming steamed buns or steamed buns in addition to toasted bread, and the path of wheat to Korea was not clear. According to the prehistoric survey report, many grains were excavated, among which wheat was the most, and it was estimated to be about 3,000 years ago, indicating that Korean wheat has been used for a long time, and steam steamed bread has a long history. Can be.

Cakes are whipped eggs or butter, whipped into foam, mixed with flour, and baked. In the West, oven-developed recipes have been developed. In our country, the use of ovens has increased a lot recently, but we are still using more steaming recipes that are readily available.

Recently, in the baking and baking industry, there is a growing interest in using a cooking method of steaming a cake without baking it in an oven. Accordingly, various methods for producing a foamed steamed cake have been provided.

Representatively, a method for producing a foamed steamed cake is divided into a public method, a single step method, a separate method, and a meringue method according to the method of foaming.

The public method (sponge method) is the most commonly used method of mixing the egg whites and yolks of the egg together with a method of adding sugar and foaming, there are hot and cold dough. The hot dough is a mixture of eggs and sugar warmed to 37 ~ 43 ℃ in a hot water and then raise the foam and then mix the flour and finally mix the fat and oil, the cold dough is added to the sugar as it is without boiling the eggs and foam Put on, then add flour and mix lightly.

The single stage method is also called an emulsifier method and is a method of raising bubbles by mixing all materials such as a dry material and a liquid material at one time by adding an emulsifier.

The separated egg sponge method is a method of dividing the egg whites and the yolks of the egg and putting sugar in each of them separately and then foaming separately, the meringues are mixed in the yolk bubbles.

The meringue method is a method of separating the egg whites and yolks as a separate method, and adding sugar to the egg whites.

However, there is a problem in that the failure rate in producing a foamed steamed cake is not high because there is no optimal composition ratio and a manufacturing method for material blending among the four methods, and foamed steamed cakes of good quality are not produced.

In order to solve the above problems, the present invention provides an optimum material ratio and a manufacturing method when producing a foamed steamed cake by each method of public method, single step method, separate method and meringue method, The purpose is to provide a composition.

In order to achieve the above object, the present invention is a conventional method for producing a foamed steamed cake, the egg bath step of putting the eggs, sugar, salt in the bowl and bathed in water; A whipping step of whipping the material heated in the hot water step; A kneading step of kneading the whipped material together with a sifted flour, baking powder, water and rum; Put the dough kneaded in the kneading step into a steamer and consists of a steaming step of steaming,

The material used in the production method is characterized in that per 500g of flour, eggs 800g, sugar 600g, salt 10g, baking powder 10g, water 50g, rum 50g.

Hereinafter, the present invention will be described in detail with reference to specific experimental examples and examples.

Example 1) Public Method

The present invention is a bath-bath step of putting eggs, sugar, salt into the bowl so that the temperature of the water is 60 ℃, stir well until the temperature of the material is 40 ℃; A whipping step of whipping the material heated in the hot water step; A kneading step of kneading the whipped material together with a sifted flour, baking powder, water and rum; Put the dough kneaded in the kneading step in the steamer consists of a steaming step of steaming,

The material used in the production method is characterized in that per 500g of flour, eggs 800g, sugar 600g, salt 10g, baking powder 10g, water 50g, rum (35% alcohol) 50g.

In the step of boiling water, put 800g of eggs in the bowl and completely loosen it, and then add salt to make the temperature of water 60 ° C and stir well until the temperature of the material reaches 40 ° C.

The amount of flour used in the manufacturing method is 490 ~ 514g, the whipping time of the whipping step is 15 to 18 minutes, the dough step is the best when kneading while mixing 140 ~ 160 times with a wooden spatula Quality foam steamed cakes are formed.

Example 2) Step

Another embodiment of the present invention includes an emulsifier mixing step of mixing the flour, the baking powder sifted through the water bath step of the public method, and put an emulsifier to mix; Egg, sugar, salt, water and liquor are added to the bowl and replaced by a mixing step of mixing, and a whipping step of mixing and mixing each of the ingredients mixed in the emulsifier mixing step and the mixing step, wherein the amount of the emulsifier is 500 g of flour. It is characterized by using 20g.

The flour of the emulsifier mixing step is to use a flour sifted 20 sieve.

Among the materials used in the manufacturing method, the amount of flour is 480-490 g, the amount of emulsifier is 19-24 g, and the whipping time of the whipping step is 11-13 minutes. Is formed.

Example 3 Alternative Method

Another embodiment of the present invention is to remove the hot water step of the public method, to replace the egg yolk and egg white separation step, the whipping step is separated into egg yolk whipping step and egg white whipping step, the yolk whipping The step is whipping sugar, salt, water and rum in egg yolk, the whipping step is egg white whipping sugar, egg yolk and egg white is characterized in that the amount of 250g and 550g per 500g of flour, respectively.

The amount of flour used in the manufacturing method is 490 ~ 494g, the whipping time of the whipping step is 7 to 8 minutes, the dough step is best when kneading while mixing 144 ~ 152 times with a wooden spatula Quality foam steamed cakes are formed.

Example 4 Meringue Method

Another embodiment of the present invention is to remove the boiling water step of the public method, to replace the egg yolk and egg white separating step, the whipping step is separated and replaced with egg white whipping step and whipping step, the egg white whipping In the step of whipping sugar and egg white, whisk, in the foaming step to stir the egg yolk, whipped with sugar, salt, water and rum, the amount of egg yolk and egg white is 250g and 550g per 500g of flour, respectively It is done.

The amount of flour used in the manufacturing method is 498 ~ 500g, the whipping time of the whipping step is 7 ~ 9 minutes, in the kneading step is the best when kneading while mixing 146 ~ 160 times with a wooden spatula Quality foam steamed cakes are formed.

In Examples 1 to 4, the composition ratio and manufacturing method of each of the above examples were obtained by using a center composite design to find an optimum condition by the response surface analysis method and to execute the response surface analysis method. Was derived.

The detailed information used in the above experiments is recorded in the paper `` Optimization of Manufacturing Conditions by Mixing Method of Foamed Steamed Cake by Response Surface Methodology '' (Kwak Sung-ho, Dankook University Graduate School) published by the applicant. It is provided on.

Hereinafter, the process of selecting the optimization condition by the reaction surface analysis method that will select the production method selected in each embodiment of the present invention will be described.

Whipping time (X1) 12 to 18 minutes, the amount of flour (X2) 460 to 540 g and the number of times of mixing flour to select each optimization condition of the manufacturing method of the foamed steamed cake made using the public method of Example 1 X3) When 110 ~ 190 times were set as an independent variable and coded as -2, -1, 0, 1, 2, 16 experimental points were set based on axial point, center point, and repeating test point. Values and real values are shown. In addition, a quadratic model was created using the code and variables, and the regression equation was verified by the significant difference with the coefficient of determination. As response variables, the volume, color, texture and sensory characteristics of the steamed steamed cake were examined.

As a result of experimenting with the above method, when selecting the optimization condition, the expected level of each response variable was shown in Figures 1 and 2, where the optimization condition was 19.83 minutes and 513.33 g when the mixing time and the amount of flour were mixed. , 158.81, chromaticity (L value) was 18.40 minutes, 498.69g, 163.79 hardness 19.19 minutes, 469.94g, 163.79 times, hardness 19.19 minutes, 469.94g, 1706.08 times, appearance was 18.04 minutes, 505.20 g, 161.52 times, softness was 16.36 minutes, 498.10g, 185.56 times moist, 19.37 minutes, 497.41g, 156.89 times, 15.28 minutes, 505.30g, 181.85 times for overall preference.

The range that satisfies all of these contour maps is selected as the optimum condition, and the intersection of the lines is selected as the optimum condition for each independent variable. 15 ~ 18 minutes, the amount of flour 490 ~ 514g, the number of mixing 140 ~ 160 times respectively.

Whipping time (X1) 4 to 20 minutes, the amount of flour (X2) 460 to 540 g and the amount of emulsifier to select each optimization condition of the manufacturing method of the foamed steamed cake made using the step method of Example 2 ( X3) When 16 ~ 24g was set as an independent variable and coded as -2, -1, 0, 1, 2, 16 experimental points were set based on the axial point, center point, and repeating test point. And real values. In addition, a quadratic model was created using the code and variables, and the regression equation was verified by the significant difference with the coefficient of determination. As response variables, the volume, color, texture and sensory characteristics of the steamed steamed cake were examined.

As a result of experimenting with the above method, when selecting the optimization condition, the expected level of each response variable was shown in Figs. 4 and 5, where the optimization condition was 8.92 minutes, 463.25 for the whipping time, the amount of flour and the amount of emulsifier g, 20.36g, hardness was 8.76 minutes, 478.44g, 22.95g, among the sensory characteristics, smell was 11.08 minutes, 500.98g, 20.65g, taste 12.54 minutes, 499.42g, 18.83g, softness 6.71 minutes, 497.52g , 21.78g, moisture level was 9.27 minutes, 493.34g, 23.70g, 12.47 minutes, 496.30g, 19.33g for the overall preference.

The range that satisfies all of these contour maps is selected as the optimal condition, and the intersection of the resulting lines is selected as the optimal condition for each independent variable. 11-13 minutes, 480-490g of flour, 19-24g of emulsifier, respectively.

Whipping time (X1) 4-12 minutes, the amount of flour (X2) 460-540 g and the number of times of mixing flour to select each optimization condition of the manufacturing method of the foamed steamed cake made by using the separate method of Example 3 X3) When 110 ~ 190 times were set as an independent variable and coded as -2, -1, 0, 1, 2, 16 experimental points were set based on axial point, center point, and repeating test point. Values and real values are shown. In addition, a quadratic model was created using the code and variables, and the regression equation was verified by the significant difference with the coefficient of determination. As response variables, the volume, color, texture and sensory characteristics of the steamed steamed cake were examined.

 As a result of experimenting with the above method, when selecting the optimization condition, the expected level of each response variable is shown as shown in Figs. 7 and 8, wherein the optimization condition is 8.28 minutes and 504.98 when the mixing time and the amount of flour are the volume. g, 139.44 times, color (L value) were 8.00 minutes, 500.00 g, 150.00 times, and hardness was 6.91 minutes, 498.25 g, 145.30 times. Among the sensory characteristics, the appearance was 6.72 minutes, 496.62 g, 170.03 times, odor 7.28 minutes, 497.26 g, 159.20 times, taste 7.40 minutes, 496.98 g, 145.70 times, softness of 9.44 minutes, 463.62 g, 158.22 times, and overall preference. 6.53 minutes, 501.77 g, 143.85 times.

The range that satisfies all of these contour maps is selected as the optimal condition, and the intersection of the lines is selected as the optimal condition for each independent variable. The whipping time is shown in the shaded portion of FIG. 9. 7-8 minutes. The amount of flour was 490 ~ 494g and the number of mixing was 144 ~ 152 times.

Whipping time (X1) 4-12 minutes, the amount of flour (X2) 460-540 g and the number of times of mixing flour to select each optimization condition of the method for manufacturing a foamed steamed cake made using the meringue method of Example 4 X3) When 110 ~ 190 times were set as an independent variable and coded as -2, -1, 0, 1, 2, 16 experimental points were set based on axial point, center point, and repeating test point. Values and real values are shown. In addition, a quadratic model was created using the code and variables, and the regression equation was verified by the significant difference with the coefficient of determination. As response variables, the volume, color, texture and sensory characteristics of the steamed steamed cake were examined.

 As a result of the experiment by the above method, when selecting the optimization condition, the expected level of each response variable is shown in Figs. 10 and 11, wherein the optimization condition is 8.27 minutes, 502.00 for the whipping time, the volume and the number of times of mixing flour g, 142.99 times, hardness was 6.68 minutes, 491.29 g, 152.37 times. Among the sensory characteristics, the appearance was 7.56 minutes, 488.88 g, 150.91 times, color 7.44 minutes, 495.03 g, 147.24 times, smell 8.54 minutes, 498.31 g, 144.38 times, taste 8.29 minutes, 488.99 g, 153.78 times, and softness 7.83 minutes, 496.76g, 142.87 times, 8.24 minutes, 492.39g, 150.69 times for the overall preference.

The range that satisfies all of these contour maps is selected as the optimum condition, and the intersection of the lines is selected as the optimum condition for each independent variable. 7 ~ 9 minutes, the amount of flour 498 ~ 500g, the mixing number of times was 146 ~ 160 times.

The foamed steamed cake prepared by the optimized conditions of the manufacturing method of each foamed steamed cake may be a product having good physical and sensory characteristics as the experimental results.

As described above, the foamed steamed cake production method according to the present invention has the effect of producing a foamed steamed cake having the best physical and sensory properties.

Claims (6)

delete delete delete delete delete Putting a material consisting of 800g of eggs per 500g of flour, 600g of sugar, and 10g of salt, so that the water temperature is 60 ° C, and stir the material well until the temperature is 40 ° C; A whipping step of whipping the material heated in the hot water step for 15 to 18 minutes; A dough step of kneading the whipped material with sieved flour 490-514g, 10g baking powder, 50g water and 50g rum; Method for producing a foam-type steamed cake, characterized in that consisting of a steaming step of putting the dough kneaded in the kneading step in a steamer.

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