KR101354180B1 - Manufacturing of butter cake by using carrageenan - Google Patents

Abstract

The present invention relates to a method for producing a change in the shape of butter cake with enhanced cohesive aspect of the garginan, to produce a butter cake of a new design that has not been attempted in the past by maintaining a stable form against external influences during the production of the product using the same Is about

Description

Manufacturing method of butter cake using carrageenan {Manufacturing of butter cake by using carrageenan}

The present invention relates to a butter cream comprising a carrageenan and a method for manufacturing a butter cake using a butter cream to maintain a stable form, the cohesive side is enhanced by the period of time to produce a butter cake of various forms It is about.

In general, the butter cake is a three- or four-tiered cake sheet, and the butter cream is coated to the outside after sanding and decorates various butter creams and decorations to have a monotonous round, square, or heart shape safety. Buttercream is a cake decorating ingredient made from solid fats, such as butter, margarine, and shortening, creamed with sugar. Use high quality butter and use powdered sugar, egg yolk, or rum. In the general manufacturing method, the sugar is poured into water, heated to dissolve the sugar, concentrated to 105 ° C, and cooled. At this time, corn syrup is mixed to prevent the formation of sugar crystals. Mix the solid fat with a mixer, foam into a creamy state, and continue stirring while slowly pouring the cooled sugar syrup. Finally, add spices and liquor to make a smooth cream. Glycerin fatty acid ester or sugar fatty acid ester may be used as an emulsifier to prevent the separation of moisture from the cream. Icing creams can be lightly colored in pink, green or yellow, or they can be flavored with flavors by adding coffee, chocolate, milk, nuts, fruits and fruit juices. Butter cream is applied between pieces of cake and above and next to the cake, and may be decorated with flowers, leaves, or letters.

Recently, a lot of changes have been made in the form of food consumption culture, and consumers are demanding more diverse flavors and shapes of products, and in particular, they are focused on the form of products to celebrate a specific day. In addition, animal- or character-shaped cakes for children are also favored by consumers. However, since butter cakes are vulnerable to external impact, it is difficult to manufacture cakes in various forms other than basic cake shapes such as round or square. As an alternative, it is urgent to develop a raw material that can have support to diversify the shape of the cake.

Republic of Korea Patent Publication No. 10-2006-0022620 relates to a propolis-containing cake composition consisting of a syrup, buttercream and cake sheet comprising a propolis, but this is to add a propolis component to a general butter cake of the butter cake It does not describe form retention.

Republic of Korea Publication No. 10-1999-0046130 describes a cake molding mold of the character or animal shape, but the butter cream cake can be easily broken by the external impact even if it is made in an irregular and three-dimensional form by the molding mold There is a problem.

The present invention has been made in view of the above points, by producing a butter cream containing the garraganan and by using this to produce a butter cake to improve the thickening and coagulation power butter cake to maintain the form in the external impact It is an object to provide a method.

The above object of the present invention is to produce a butter cream using a mixture of butter or margarine enough to produce a butter cream and sugar syrup, and then sandwiched and coated with butter cream in a three- to four-stage cake sheet cross section Was achieved by cutting and standing vertically and coating the chocolate solution to make buttercakes of various shapes and designs. The butter cake prepared by using the butter cream of the present invention is a phenomenon in which the cake sheet is not supported by its original shape due to the temperature and gravity of the chocolate solution when the chocolate solution is coated on the cut cake sheet, and the sliced sheet is slanted down or sliced. It has a thickening effect and coagulation power by using Garragannan and Locust bean gum, so it can withstand external shocks.

According to the present invention, a butter cake is prepared by using butter cream including garrageanan, so that the shape of the cake is not deformed by external impact or temperature due to the improved thickening effect and coagulation force, thereby making various types of butter cakes desired by consumers. It is an excellent invention that can be provided.

1 is a process chart showing a butter cake manufacturing method of the present invention.

Generally, it is washed with the seaweed of the family of stonefish as a raw material and immersed in the alkaline solution in the presence of a covering ion, and it removes most of the insoluble residue from the mature solution and pressurizes this gel by cooling gelation. After removing most of the water by dehydration, it is dried and pulverized and used as a food additive. The molecule is composed of sulfated galactan with sulfate group, and when hydrolyzed, the D-galactose, 3.6-anhydrous-D-galactose sulfate Can be obtained. In κ-carrageenan and ι-carrageenan, it has gelation ability because it has 3.6-anhydro D-galactose, and λ-carrageenan does not gel because of 3.6-anhydro D-galactose and has only thickening effect. In addition, the combination of locust bean gum and κ-carrageenan has a synergistic effect on the coagulation power, and it is conceived that it can serve as a solid support for butter cake sheet in the characteristic of the thickening effect.

Therefore, the method for producing butter cream according to the present invention is mixed with purified water, white sugar, boiled egg, locust bean gum, heated to 100-115 ° C., cooled, and then rum is added to prepare a syrup of 55-65 Brix and 18-20 ° C. A method of manufacturing a method in which a butter cream is prepared through sufficient mixing by adding syrup to butter (compound) or margarine at a product temperature and sanded and coated on a cake sheet at a temperature of 22 ° C. or lower to maintain a shape even when coating a chocolate solution. will be. The manufacturing process of the butter cream of the present invention is as follows.

Butter Cream Processing Process

* Syrup manufacturing process: mix white sugar, carrageenan, locust bean gum with purified water, stir, heat to 100 ~ 115 ℃, cool to 25 ~ 33 ℃, and add rum. (Brix: 55 ~ 65)

Butter cream manufacturing process: Add the cooled syrup to 18-20 ° C. butter (compound) or margarine and mix until desired viscosity.

Hereinafter, the configuration and effect of the present invention will be described in more detail through the following examples and comparative examples. However, these Examples and Comparative Examples are only for better understanding of the present invention, and the scope of the present invention is not limited to these Examples in any sense.

[Comparative Example 1]

The solution of 100 g mixed in a ratio of 33% by weight per purified water and 67% purified water was heated to 100-115 ° C. with stirring, cooled to 25-33 ° C., and mixed with 3 g of rum. The syrup was added to the butter at 18-20 ° C., mixed until the desired viscosity was mixed, sanded in a sliced cake sheet, and then cut in half to store at 20-22 ° C.

[Example 1]

Obtain 10g from purified water 100g separately, put it in 5g of boiled water and soak for 20 minutes, add 100g per white to suspension mixed well with the rest of purified water, stir to 100 ~ 115 ℃ and heat it, cool to 25 ~ 33 ℃, and heat 3g of rum To prepare a syrup. Butter cream was prepared by adding the syrup prepared in the above step to 500 g of butter at 18 to 20 ° C. and mixing until desired viscosity. This butter cream was sanded in a sliced cake sheet in advance to cut in half to prepare a butter cake and stored at 20 ~ 22 ℃.

[Example 2]

After obtaining 10g from purified water 100g separately, add 5g of garraginan and 3g of locust bean gum, and soak for 20 minutes, add 100g per white to the suspension mixed well with the rest of purified water, stir at 100 ~ 115 ℃ and heat it, and then heat 25 ~ 33 ℃. The mixture was cooled to and mixed with 3 g of rum to prepare a syrup. Butter cream was prepared by adding the syrup prepared in the above step to 500 g of butter at 18 to 20 ° C. and mixing until desired viscosity. This butter cream was sanded in a sliced cake sheet in advance to cut in half to prepare a butter cake and stored at 20 ~ 22 ℃.

Experimental Example  1. Butter Cake  Shape retention comparison

The butter cakes prepared by using the butter creams of Comparative Examples 1 and 1 and 2 were coated with a 32 ° C. chocolate solution, and then the difference in shape retention of the butter cakes was compared. The results are shown in Table 1.

Comparison of Shape Retention by Semicircular Butter Cake Manufacturing Process 1 time Episode 2 3rd time 4 times 5 times 6 times 7 times 8 times 9 times 10 times Comparative Example 1 X X X 0 0 X X X 0 X 30% Example 1 X 0 X 0 0 X 0 X 0 X 60% Example 2 0 X 0 0 0 0 X 0 0 0 80%

Form retention measurement (tilt): O (within 90 ° ± 2), X (90 ° ± 3 or more)

Experimental Example  2. Tissue Property Comparison Experiment of Butter Cream

The physical properties of two butter creams (Examples 1 and 2) and comparative examples prepared by the method disclosed in the present invention were measured by a texture analxzer (Sun, Reo, 200D, Japan). The average of five repeated measurements was obtained. The results are shown in Table 2.

The TPA setup conditions are as follows:

Put 50g each sample in a 100ml beaker.

      Plunger: φ5mm cylinder

      Post-Test Speed: 5.0mm / sec

      Applied Force: 3g

      Return Distance: 50mm

      Trigger Force: 2g

Metrics Comparative Example 1 Example 1 Example 2 Hardness (g / mm) 2.3 4.2 5.3 Adhesiveness (g / mm) 1.9 3.6 5.0 Springness 0.721 0.964 1.195

As shown in the above table, it can be seen that the products using the garrageenan gum and locust bean gum as thickeners and coagulants are stronger in hardness, adhesion, and elasticity than buttercream (Comparative Example 1) using only white sugar.

Claims (5)

Preparing a syrup by adding to the purified water, adding and stirring the garrageanan and locust bean gum and sugar, stirring and heating to 100 ~ 115 ℃ and cooled to 25 ~ 33 ℃; And Butter cream manufacturing method comprising the step of mixing by adding the cooled syrup to butter or margarine at 18 ~ 20 ℃.
The method of claim 1, wherein the syrup manufacturing step is 100 parts by weight of purified water, 100 parts by weight of sugar, 5 parts by weight of tartar, 3 parts by weight of locust bean gum and 3 parts by weight of rum.
Butter cream prepared by the method of claim 1.
Preparing a syrup by adding to the purified water, adding and stirring the garrageanan and locust bean gum and sugar, stirring and heating to 100 ~ 115 ℃ and cooled to 25 ~ 33 ℃;
Preparing a butter cream by mixing by adding the cooled syrup to butter or margarine at 18 to 20 ° C .; And sanding the butter cream on three to five cake sheets sliced under an external environmental condition of 22 ° C. or less.
Butter cake prepared by the method of claim 4.

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