KR101273833B1 - Method for sponge cake added with banana powder - Google Patents

Abstract

The present invention relates to a method for producing a sponge cake with added banana powder, and more particularly, the present invention comprises the steps of kneading by adding a banana powder after mixing eggs, sugar, salt, flour and baking powder It relates to a method for producing a sponge cake added banana powder comprising the step of baking the dough in a preheated oven. According to the present invention, the sponge cake according to the present invention provides an optimum amount of added banana powder, while maintaining its inherent soft and moist physical properties. Banana has a variety of physiological activities that can be used as a health functional food.

Description

Method for producing sponge cake with added banana powder {Method for sponge cake added with banana powder}

The present invention relates to a method for producing a sponge cake with added banana powder, and more particularly, to a method for producing a sponge cake having excellent sensuality and quality by adding a banana powder having useful physiological activity during the manufacturing process of the sponge cake. will be.

One of the most important food crop in the world is Banana (Musa sapientum ) is a perennial perennial plant of the genus Pachoaceae , and its origin is estimated to be many places such as Southeast Asia, South America, and Africa (Agricultural Research Institute, RDA, 2007). To grow. Fruits are like intestines, without seeds, 6 ~ 35cm long, 2.5 ~ 5cm in diameter, slightly bent, and the color of the fruit is pale yellow to reddish brown. Bananas should have a minimum temperature of 15 ° C or above even in warm, humid climates and winters (Bang JH. 2002). There are more than 300 varieties of bananas, the fruits of which are thick, but easy to peel, the flesh is soft and rich in sugar and glucose (Cho YS, Jeong JH, Ryu CH. 1996, Yoon HJ. 2003).

Banana is the highest calorie and sugar-rich alkaline food, 87Kcal per 100g, 50-60% of edible part, 75% moisture of general ingredient, 1.1g of protein, 0.1g of fat, 22.6g of sugar, 0.3g of fiber, 0.9 of ash g, calcium 4 mg, phosphorus 22 mg, iron 0.3 mg, vitamin A 27 IU, vitamin B₁0.04 mg, vitamin B2 0.04 mg, niacin 0.6 mg, vitamin C 0 mg and vitamin E 30 mg. Most carbohydrates of immature fruit are starch, but when they are mature, the starch is glycosylated, and most of it is converted into fructose, glucose or sugar. Malic acid contains about 0.2% and has little sour taste. The yellow of flesh is carotene and xanthophylls. Banana's unique fragrance is esters such as ethyl acetate and isoamyl acetate and alcohols, and because of its low fat and sodium, patients who need to be careful about sodium, such as heart disease, kidney disease and cirrhosis, can eat with confidence. Carbohydrates contained in bananas are also good foods for people with gastrointestinal disorders, diarrhea or stomach and sewage symptoms (Yu TJ, 1991).

The only disadvantage of bananas as fruits is that they are quickly ripened if they are purchased and stored, and if they are impacted or pressed after harvesting, they accelerate deterioration due to the browning of the skin and the discoloration of the meat, and the impact and pressure marks as the skin becomes completely yellow. As a result, the black side progresses, leading to a significant drop in commodity value. And under the low temperature of less than 10 ℃ high risk of causing low-temperature disorders. On the other hand, at high temperatures, maturation is accelerated, leading to softening of the meat and significantly worsening the texture (Fruit Freshness Manual 2007).

Currently, bananas are used for raw food, cooking, juice, ice cream, dried bananas, and drinks. They are also used to make alcohol such as whiskey and fruit wine (Pyun JM, 1987). However, most are used as raw fruit, and less than 1% is used for processing. Processed products are chips, dry snacks, and used as baby foods, dairy products, beverages in the form of purees, powders, flakes, and flours (Hui YH. 1992).

On the other hand, sponge cake is a soft and moist cake made using flour, eggs, sugar, baking powder, etc., and since the oil is in a liquid state at a relatively low temperature, it hardly becomes hard or dries as opposed to butter cake. . These sponge cakes have a high sugar content and have excellent shelf life, and generally contain less saturated fat than buttercake, which is more beneficial to health. Research into the manufacturing technology of sponge cake is also gradually increasing.

The research on the quality improvement effect by substituting substitutive materials through these studies includes margarine (Oh SC et al. 2002), sweet pumpkin powder (Woo IA et al. 2006), edible mushroom (Jeong HJ and Shim KH 2004), oligosaccharides (Ju JE et al. 2007). ), Paprika (Jeong CH et al. 2007), Mae Saeng (Lee JH et al. 2007), Sweet pumpkin puree (Park ID 2008), Steamed garlic (Sin JH et al. 2007), Rosemary (Kang BS and Moon SW. 2009), Ginseng powder (Yoon) SB et al. 2007), leaf mushrooms (Lee JS et al. 2007), there is a study on the quality characteristics of sponge cake replacing the various powders.

However, no attempt has been made to analyze the quality characteristics of the sponge cake prepared by adding banana powder as a main component, and to find the optimum blending ratio of the banana powder added to prepare a sponge cake having a high quality flavor.

The present inventors have provided a method for producing a high-quality sponge cake with improved nutritional value and flavor by adding a banana powder containing various nutrients, and completed the present invention by studying the optimum addition ratio of banana powder.

It is therefore an object of the present invention to provide a sponge cake batter with added banana powder having excellent physical properties, and to provide a method for preparing a sponge cake with added banana powder using the same.

In order to achieve the object of the present invention as described above, the present invention,

Preparing a dough by mixing eggs, sugar, and salt, and then mixing flour, baking powder, and banana powder; And

It provides a method for producing a sponge cake is added to the banana powder comprising the step of baking the dough in a preheated oven.

In one embodiment of the present invention, the egg, sugar, salt, flour and baking powder in the step of preparing the dough, eggs 365 ~ 385 parts by weight, sugar 290 ~ 310 parts by weight, salt 1.5 ~ 3.5 parts by weight, flour 200 250 parts by weight and 0.25 to 2.25 parts by weight of baking powder may be added.

In one embodiment of the present invention, the banana powder may be added in an amount of 5 to 10 parts by weight based on the weight of the flour. In one embodiment of the present invention, the baking step is 175 ~ 185 ℃, the lower fire Heating at this temperature of 155-165 degreeC may be performed for 20 to 30 minutes.

The sponge cake manufacturing method according to the present invention provides an optimum blending ratio of banana powder, the banana cake prepared according to the present invention is added to the sponge cake has a variety of nutritional ingredients, while maintaining the soft and moist physical properties of the sponge cake Due to the functionality and the unique aroma and taste of the banana powder, there is an effect that can provide a sponge cake excellent in sensuality and quality.

1 is a schematic view showing a method of manufacturing a banana powder-containing sponge cake according to an embodiment of the present invention.
Figure 2 is a graph showing the change in delta backsttering flux (%) with time of the sponge cake batter not added to the banana powder.
Figure 3 is a graph showing the change in the delta back scattering flux (%) with the passage of time of the sponge cake batter 5 parts by weight of banana powder based on the weight of flour.
Figure 4 is a graph showing the change in delta backscattering flux (%) with the passage of time of the sponge cake batter 10 parts by weight based on the weight of the wheat flour.
Figure 5 is a graph showing the change in delta back scattering flux (%) with the passage of time of the sponge cake batter added 15 parts by weight of banana powder based on the weight of flour.
Figure 6 is a graph showing the change in the delta back scattering flux (%) over time of the sponge cake batter with the banana powder added 20 parts by weight based on the weight of the flour.
7 is a graph showing the delta backscattering flux (%) as an average value over time.

The present invention is characterized by providing a method for producing a sponge cake with added banana powder having improved sensuality and quality by using various nutrients in the preparation of a sponge cake using abundant bananas.

Vitamin a carbohydrate-rich, well-digested fruits of dietary fiber rich it gave a feeling of fullness fat is almost no sodium is a well-known tropical fruit banana with very little diet foods are essential vitamin B _6, immunity enhancement and antioxidant to form white blood cells It contains A and beta-carotene, etc., has the effect of anti-aging and immune enhancement. In addition, it is known to help increase immunity by increasing the phagocytic cells of blood and lymphocytes involved in antigen-antibody reactions (Del Monte Banana Company).

Therefore, in the present invention, a sponge cake was prepared using such a banana. The method for preparing a sponge cake according to the present invention includes mixing eggs, sugar, and salt, and then mixing flour, baking powder and banana powder to prepare a dough. And it provides a method for producing a sponge cake added banana powder comprising the step of baking the dough in a preheated oven.

If the method for producing a sponge cake according to the present invention will be described in more detail step by step, the method for producing a sponge cake added with a banana powder according to the present invention is a conventional sponge cake using a banana powder dried on the raw material of the cake It can be prepared according to the manufacturing method, in particular, each component for the manufacture of the cake can be prepared according to the public method, which is a whole egg without mixing the egg, egg white and yolk of egg, Tell how to bubble.

First, eggs, sugar, and salt may be mixed to prepare a sponge cake batter, which may be mixed using a mixer. Then, a mixture of flour, baking powder and banana powder, which has been previously sieved through a sieve, is added to the mixture and kneaded.

Here, the egg, sugar, salt and baking powder based on the total 250 parts by weight of the flour and banana powder are eggs 365 ~ 385 parts by weight, sugar 290 ~ 310 parts by weight, salt 1.5 ~ 3.5 parts by weight and baking powder 0.25 ~ 2.25 parts by weight Can be added.

In addition, the banana powder may be added in a ratio of 11.9 to 22.7 parts by weight based on the total 250 parts by weight of the flour and the banana powder. At this time, when the content of each of the components are added to significantly out of the range described above, the dough is too soft or too hard to be used as a dough for the production of sponge cake. Therefore, it is preferable to add each component within the range described above.

When the ingredients are mixed through the above steps to complete the dough, the sponge cake is added to the banana powder according to the present invention by putting the finished dough into a mold and baking in a preheated oven.

After the dough is put into the mold and baked in an oven, the heating conditions may be heated for 20-30 minutes at a temperature of 175 to 185 ° C and a lower light of 155 to 165 ° C. At this time, when performing the baking process outside the temperature and heating time range, the prepared cake may be deteriorated in taste and quality.

On the other hand, the present inventors to add a banana powder in 5, 10, 15, 20 parts by weight based on the weight of flour in one embodiment of the present invention to prepare a sponge cake, to find the optimum blending ratio of banana powder Related tests were performed. In other words, the viscosity and specific gravity of the cake batter, dough stability and texture of the sponge cake in the sponge cake prepared by varying the amount of added banana powder, the sensory test (see Examples 2 to 3).

As a result, the sponge cake dough specific gravity was 0.4 in the control group and the 5% test group, and significantly increased up to 20% test group, and the cake dough viscosity was higher in the test group to which the banana powder was added than the control group. The stability of sponge cake batter measured using Turbiscan was higher than that of banana powder, which was 5 ~ 15%. Similar stability was observed, especially when added at 10% showed the best stability.

Therefore, it can be seen that the method of adding the banana powder to the dough during the preparation of the sponge cake as in the present invention improves the stability of the dough for the cake preparation, and also provides the specific gravity and viscosity of the dough to a suitable level for the cake preparation. .

In addition, the present inventors measured the texture of the sponge cake produced by the method of the present invention in one embodiment of the present invention. As a result, the hardness and fragturability increased significantly as the amount of banana powder increased, and the adhesion and chewiness did not show significant differences between the control and experimental groups. Therefore, it can be seen that the addition of the banana powder does not lower the texture of the sponge cake.

In addition, in an embodiment of the present invention, the sensory evaluation of the sponge cake according to the amount of banana powder was carried out to analyze the characteristics of the sponge cake to which the banana powder was added and the consumer's preference analysis (see Example 3). As a result, the banana flavor and roughness increased significantly as the amount added, but the sweetness did not show a significant difference between the experimental groups. Egg flavor decreased significantly as banana powder replacement amount increased, and odor increased significantly. In addition, in the color, softness, flavor, and overall preference of the sponge cake, the experimental group added with 10% banana powder showed the highest preference.

The inventors of the present invention have studied the optimum amount of added banana powder in the manufacturing process of the sponge cake with the addition of the banana powder. The banana powder is caked by analyzing the characteristics of the dough and sponge cake, and the characteristics of the previously investigated dough. It was found that the preparation is preferably added in a ratio of 11.9 to 22.7 parts by weight based on 250 parts by weight of the total flour and banana powder, and more preferably in a ratio of 22.7 parts by weight.

In other words, it can be seen that the most suitable method for preparing a sponge cake with 5 to 10 parts by weight of banana powder to provide an easy to eat sponge cake considering the nutritional aspects of the present invention.

Therefore, the sponge cake prepared by the present inventors can add the banana powder to the sponge cake batter to supplement the rich vitamins and dietary fiber, which are contained in the banana, to increase the nutritional value of the cake, while also being easy to eat for the general public. To provide.

Hereinafter, the present invention will be described in detail with reference to embodiments and drawings. However, these examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples.

< Example >

The materials used to prepare the sponge cake by adding the banana powder used those described below.

Experimental material

Experiment by purchasing banana powder (baekjangsaeng (2008), Philippines), flour (snow white, strong powder), sugar (snow white), salt (flower salt, Sam Pyo), baking powder (Ke food), egg (Pulmuone Lotte-mart) Used as a material. The general components of the banana powder used in the following examples were crude ash 1.54%, crude protein 18.6%, crude fat 3.85%, crude carbohydrate 71.73%.

Statistical processing

All the experimental results including the sensory test performed in the following examples were carried out ANOVA using the SPSS program (SPSS 12.0 for windows, SPSS Inc.), and the significance between the average values of each measurement was Ducan with p <0.05. (Duncan's multirange test method). The experimental values are expressed as mean ± standard deviation, and the mean with the same superscript in each column of the experimental data is significantly different (p <0.05).

< Example  1>

Added banana powder according to the present invention Sponge  Manufacturing of cakes

Sponge cake manufacturing method according to the invention was prepared by the method of Figure 1, the mixing ratio is as shown in Table 1 below.

Ingredient formulation of the composition of the banana powder-containing sponge cake of the present invention (unit: g) Material (g) Control group Example 1 Example 2 Example 3 Example 4 flour 250 238.1 227.3 217.4 208.3 Banana Powder 0 11.9 22.7 32.6 41.7 egg 375 375 375 375 375 Sugar 300 300 300 300 300 Salt 2.5 2.5 2.5 2.5 2.5 Baking powder 1.25 1.25 1.25 1.25 1.25

The formulation of the sponge cake used by the present inventors in this experiment is a force of 250 g. Egg 375g, sugar 300g, salt 2.5g, baking powder 1.25g, the banana powder was based on the weight of the force 5 (Example 1), 10 (Example 2), 15 (Example 3), 20 (Example 4) ) Parts by weight. The preparation of the sponge cake is as follows. First, 375g of egg, 300g of sugar, and 2.5g of salt are added to a mixing bowl, and mixed for 1 minute and 30 seconds in the first stage of the Hobart mixer (N50 (ML104642), HOBART, USA). Mix for 30 minutes. Thereafter, 1.25 g of a baking powder sifted with flour and a banana powder were mixed. At this time, as shown in Table 1 flour and banana powder was mixed in a total of five combinations. The mixed dough was mixed 20 times with a spatula and placed in a cake mold for 350 minutes in an oven (Deck Oven, Shinshin Machinery Co., Korea) preheated to the upper flame 180 ℃, 160 ℃ lower fire. The baked sponge cake was used for the following experiments after cooling for 30 minutes at room temperature.

< Example  2>

Banana powder containing according to the present invention Sponge  Examination of physical properties of cake batter

<2-1> Analysis of moisture content and specific gravity of dough

Viscosity of the sponge cake batter according to the present invention by using a rotary viscometer (Visco star plus, FUNGILAB, Spain) in a 250ml beaker, 100g of the dough after the spindle (spindle) L4, 60.0rpm, torque 99.0%, 23 The temperature was measured under the condition of ℃, and the value when 1 minute after the spindle (spindle) rotation was measured. In addition, the specific gravity was calculated according to the following formula by weighing the egg dough after the addition of flour during the cake manufacturing process according to AACC method (10) method (10-15 (3)). The viscosity of the sponge cake prepared by adding the Audi powder is shown in Table 2, and the specific gravity is shown in Table 3 below.

As a result, the specific gravity was 0.41 in the control group and the 5% addition group, and there was no significant difference. In addition, the viscosity of the control group showed the lowest value of 12007.67 cP, and the control group and the control group showed a significant difference (p <0.05). That is, as the banana powder was added, the viscosity and specific gravity of the cake batter were significantly increased.

<2-2> Dough Stability Analysis of Dough

The dough stability of the sponge cake was measured by somewhat modifying Kim & Sin's (2009) method. Immediately after the dough was prepared, the sample was placed in a turbiscan measurement cell (50 mm) up to 40 mm high, followed by 1 minute at 23 ° C. for 15 minutes using a Turbiscan expert lab. Formulation, Toulouse, France. Dough stability was measured at intervals. A dispersion stability analyzer (turbiscan) exhibits three profiles: creaming, sedimentation, and coalescence. Creaming is caused by the movement of particles above the sample, The upper concentration increases and the lower concentration decreases. Sedimentation causes heavy particles in the sample to move downwards, reducing the concentration of the upper layer and increasing the concentration of the lower layer.

In other words, the creaming and sedimentation are the movements of the dispersed phase, so that the local concentration of the upper and lower samples can be observed, and the stability profile can be observed. Coalescence is a measure of the dispersion stability profile, which is caused by the aggregation of particles in a sample resulting in a change in particle size. Coalescence is a phenomenon that occurs throughout the sample height, so that the transmission and flux (%) of backscattered light may exhibit a profile that increases or decreases with respect to the sample overall height.

In addition, when the particle size of the dispersed phase is smaller than the wavelength of light (880 nm) used as the light source, the scattering efficiency is lowered, and as the particle size increases due to flocculation or agglomeration, the entire sample is increased. The backscattering flux (%) increases with respect to height, which is called rayleigh diffusion. In the Rayleigh diffusion region, the backscattering flux (%) increases as the size of the particle increases and reaches its maximum at the point where the wavelength and particle size are the same. The backscattering flux (%) is reduced. Using this principle, the stability of the dough was investigated in the sponge cake added with the banana powder prepared in the present invention and the control sponge cake without the added banana powder.

As a result, as shown in Figures 2 to 6 it was possible to determine the degree of stability dispersion between each experimental group through the change of the delta backscattering flux (%) with time of the banana powder substitute sponge cake dough. In addition, Figure 7 shows the backscattering flux (%) of the banana powder substitute sponge cake batter over time as the mean value kinetics, it was clearly confirmed the difference in dispersion stability between the experimental groups.

As a result of the analysis of dough stability, the control group and the 20% added group had the lowest dough stability, and the 10% added group had the highest stability. The 5% and 15% added groups showed higher stability than the control group and showed similar degrees. Therefore, when the sponge cake was prepared by adding banana powder, the dough stability was higher than that of the control group, and the optimum addition level was predicted to be 10% as a result of the experiment.

< Example  3>

Banana powder containing according to the present invention Sponge  Examining the Quality Characteristics of the Cake

<3-1> Banana powder containing according to the present invention Sponge  Observation of texture of cake

The texture of the sponge cake was measured by cutting the sample into a certain size and then using a texture analyzer (Stable Micro Systems, Model TA-XT2i, England) to measure the hardness, fragturability, adhesivness, Springiness, chewiness, resilience were measured. The analysis conditions are as shown in Table 4, the measurement results of the texture of the sponge cake prepared by varying the addition amount of banana powder according to the present invention are shown in Table 5 below.

Texture measurement conditions of the sponge cake containing banana powder according to the present invention mode force in compression option TPA Sample size 30 W (mm) × 30 L (mm) × 30 H (mm) Ex test speed 5.0 mm / s Test speed 2.0 mm / s After testing speed 5.0 mm / s Street 30% Trigger type Auto-20 g Data collection rate 400 pps Probe 100mm compression plate

As a result of the texture analysis of the sponge cakes prepared by varying the amount of banana powder added, the hardness of the sponge cake showed similar values between the control group and the 10% added group, and showed similar values between the 5%, 15% and 20% added groups. It was. The breaking property increased significantly with the addition amount, and the adhesion and chewiness did not show a significant difference between the control group and the addition group (p <0.05). Elasticity was similar to the control group and the 10% addition group, but significantly decreased in the 15% and 20% addition groups. The stability was increased to 1.51 in the control group in the 5% group, but significantly decreased as the amount of banana powder increased by 10% or more.

<3-2> Banana powder containing according to the present invention Sponge  Sensory test of cake

The consumer test of sponge cakes prepared with banana powder was carried out by 86 students of the Department of Food and Nutrition, Sunchon National University. The quality characteristic strength at this time is very severe: banana flavor, coarseness, sweetness, egg-flavor, and inadequate flavor: 9 points, none: It is represented by a dot. I also like color, flavor, softness and overall acceptability very strongly: 9 points, good or hate: 5 points, very bad: 1 It is represented by a dot. Preparation and presentation of samples were provided in a white plastic dish with a serving volume of 20 g. The panel recorded the age and sex, and each sample provided a water cup, a spitting cup, and water received from a water purifier between the samples. Consumer preference of the sponge cake prepared by adding banana powder is shown in Table 6.

As a result of the analysis, color, flavor, softness and palatability were evaluated in Example 1 with 5% added banana powder, and the color tended to decrease significantly as the amount of added banana powder increased. Showed. Flavor decreased as the amount of banana powder increased, but all showed higher than normal (p <0.05). The softness showed a significant difference among the experimental groups, with the highest percentage of the banana powder added to 5%. Overall preference was higher than normal in the 5% and 10% added groups of banana powder.

In addition, the characteristic strength of the sponge cake which added the banana powder is shown in Table 7. As a result of the analysis, it was found that the banana flavor and roughness increased significantly as the amount of banana powder increased, and the banana flavor showed a slightly higher value in the addition group of 15% or more (p <0.05). The sweetness did not show any significant difference between the experimental groups, and the egg flavor showed a significant difference between the experimental groups, showing a low value as the amount added increased (p <0.05). It is thought that banana suppressed egg flavor, and odor increased significantly as the amount of banana powder added increased.

In summation of the above preference and characteristic strength test results, it was found that adding 5-10% of the banana powder was the most suitable blending ratio when preparing the sponge cake with the added banana powder.

So far I looked at the center of the preferred embodiment for the present invention. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (4)

As a method for producing a sponge cake,
Preparing a dough by mixing eggs, sugar, and salt, and then mixing flour, baking powder, and banana powder; And
Baking the dough in a preheated oven,
Based on the total 250 parts by weight of the flour and banana powder, eggs are added in 365 ~ 385 parts by weight, sugar 290 ~ 310 parts by weight, salt 1.5 ~ 3.5 parts by weight and baking powder 0.25 ~ 2.25 parts by weight,
Banana powder is added to 11.9 ~ 22.7 parts by weight based on 250 parts by weight of the sum of the flour and banana powder method of producing a sponge cake with added banana powder. delete delete The method of claim 1,
The baking step is a method of manufacturing a sponge cake with added banana powder, characterized in that for 20 to 30 minutes heating at a temperature of 175 ~ 185 ℃, 155 ~ 165 ℃ upper fire.

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