KR101471292B1 - Cheesecake capable of heating up and eating and method for preparing the same - Google Patents

Abstract

The present invention can be marketed by sealing packaging and freezing, and by heating the microwave oven for a suitable time, for example, for about 30 seconds to defrost the purchased product, the melted cheese is covered with the upper layer, And a method for manufacturing the same.

Description

[0002] Cheesecake capable of heating up and eating and method for preparing the same,

The present invention relates to a warm cheesecake and a process for its preparation. More specifically, the product can be sealed and packaged and frozen. The product is heated for a predetermined time, for example, about 30 seconds in a microwave oven in order to defrost the purchased product. The present invention relates to a cheesecake to be enjoyed and a manufacturing method thereof.

In general, cakes are made of flour, eggs, butter, milk, sugar, and cream, which are made by making thin and flat flat rice cake, Western bread, which is classified into types, and can be classified into fresh cream cake and mousse cake, The cake is a type of applying fresh cream to the bread, and the mousse cake is a type in which the kneaded product is rapidly frozen, and the cheesecake, which is generally circulated in the market, is in the form of a cake baked in a certain frame after kneading.

Among these cakes, cheesecake is more moist and tender than regular bread cakes, so it is known as a tasteful cake with a higher toxic price than other cakes, and the recipe is, for example, a dough step, a pan- And finalizing the product. First, in the kneading stage, cream cheese is loosened while boiling milk. When the milk is boiled, the starch, powder, sugar (1) is added to the milk and uniformly loosened. Next, add egg yolk and make a soft cream. Cool it in cold water, cool it, and mix the whipped cream with about 65% evenly. Put egg whites in another bowl and make 80 ~ 90% meringue by adding sugar (2) when it becomes about 50% bubble. Add meringue 1/3 in cream cheese dough and mix to avoid lumps. Add the remaining meringue 2/3 and mix it evenly.

The following is a step of loading the fan. Place the fan with a fan on the flat plate. Place a circular sponge about 1.0 to 1.5 cm high on the bottom of the round pan. Next, add the dough to about 90 to 100% of the fan height and flatten the top. Then add water to about 2/3 of the height of the flat plate.

The following is the baking step, baking at 150 ℃ for 150 ~ 150 ℃ for 60 ~ 100 minutes. Then, press the center of the hand to confirm the baked state and complete the baking step.

As a product finishing step, after baking the product, put the apricot 쨈 on the top and sides, and then decorate it with sliced almonds to complete the cheesecake.

In the case of cheesecake, which is manufactured in this way and circulated in the industry, cheese is generally contained in the dough (cheese is contained as an auxiliary material rather than the main ingredient), which largely deviates from the essence of the taste of cheese. That is, the use of cheese as an auxiliary material leads to a relatively poor inherent taste of cheese and solidification (integrated) into a baked state, which makes it difficult for the inherent characteristic of cheese to be thermally denatured, .

Also, in most industries, non-aged cream cheese is used that is not aged with the main ingredients of cheesecake, but strong in flavor and flavor. In some cases, it is difficult to feel the cheese flavor by using only cheese sliced in cheese cake There is also.

Among the cakes sold on the market, there is chocolate cake as a warming cake. This cake is a cake that melts the dough and the dough inside when heated in a microwave oven by inserting solid chocolate between the chocolate dough and the chocolate dough. In other words, it is a cake that uses the property that the inner chocolate easily dissolves in the heat rather than the chocolate dough, but since the inner chocolate is melted, it can be seen that the chocolate is melted inside.

The present invention is a cake that can be eaten warm as a chocolate cake, but the principle thereof is prepared differently. In order to feel the appearance and taste of the cheese as it is, cheese material is not produced in a state of being mixed in the cake, And in the form of a "real cheese cake using cheese" in which cheese is separately placed thereon.

Another object of the present invention is to provide a chewing gourmet cheese product which can be used as a main ingredient in the production of cheesecake using unmodified cheese, And a method for manufacturing the cheese cake.

Another object of the present invention is to prepare a cheesecake different from the existing cheesecake using the thermochromic property of the cake.

It is a further object of the present invention to provide a chewable cheese which can be conveniently eaten by heating in a microwave oven or the like when the cheese is sealed and packaged so as to be commercially available and distributed, The object of the present invention is to provide a cake and a manufacturing method thereof.

According to one embodiment of the present invention, the cheesecake is characterized in that the cheesecake is constituted by a cylindrical two-stage separation type of the upper god cheese layer and the lower castella layer.

According to one embodiment of the present invention, the cheesecake is further characterized in that a white chocolate layer is additionally positioned for intermediate bonding between the upper god cheese layer and the lower castella layer.

According to one embodiment of the present invention, the cheesecake is characterized in that the upper godata cheese layer is solidified so that it can be melted by heat when the secondary heat is applied through the first glaze change.

According to one embodiment of the present invention, the cheesecake is characterized in that the upper godata cheese layer is adapted to change the cheese solidified by the second gutta melt to cover the castella layer at the lower end.

According to one embodiment of the present invention, the cheesecake is characterized in that it can be directly thawed in a sealed package by rapid cooling.

According to another embodiment of the present invention, there is provided a method of manufacturing a chewing cheesecake comprising: a first step of stamping a mold template; A second step of flatly pouring the godata cheese into the mold of the first step; A third step of performing firing on the product of the second step; A fourth step of cooling after firing in the third step; A fifth step of weaving a white chocolate melted in the product of the fourth step and placing a roll sheet prepared by a usual method on the chocolates before the chocolate is hardened; A sixth step of re-baking the product of the fifth step; And a seventh step of rapidly freezing the product baked in the sixth step and performing a sealing packaging.

According to an embodiment of the present invention, in the first step, the circular mold has a diameter of 9 cm.

According to one embodiment of the present invention, in the second step, the godata cheese is characterized by applying 41.7% by weight based on the total weight of the cheesecake.

According to an embodiment of the present invention, in the third step, the firing is performed for 3 minutes in a convection oven at 190 ° C.

According to an embodiment of the present invention, in the fifth step, the white chocolate is characterized by distributing 5% by weight based on the total weight of the cheesecake in an oblique direction.

According to one embodiment of the present invention, the baking step of the six steps is performed in an oven at 190 ° C. for 20 seconds.

According to an embodiment of the present invention, in the seventh step, the rapid freezing is performed by inverting the product, which has been baked in the sixth step, so that the cheese is directed to the underside.

According to one embodiment of the present invention, the rapid freezing in the above method is performed for one hour at a temperature of minus 30 ° C or less.

According to one embodiment of the present invention, the method further comprises cooling in a freezer at a temperature of minus 18 ° C or less after the sealed package.

The chewing cheese cake according to the present invention has a content of cheese of at least 40% at a composition ratio, and thus has the effect of exerting the taste of the original cheese.

In addition, the warm cheese cheeses according to the present invention are characterized in that they can be easily changed in shape due to secondary thermoregulation through heat processing and rapid cooling during cheese solidification.

In addition, the cheesecake according to the present invention is designed as an upper and lower separation type cake, so that when the second heat is changed, cheese is melted and the shape of the cake can be changed into a completely different type of cake by covering the castella.

In addition, the cheesecake according to the present invention is changed into a cake which is completely different from the form of the primary final product during the secondary heat change, and the solidified cheese cake is melted due to heat, It has the characteristic to be changed.

In addition, the cheesecake of the present invention can be manufactured by encapsulating the cheese cake in a small size so that it can be marketed and circulated, and when the consumer tastes the product, the sealed cheese product is put into a microwave oven as it is and heated, The cheese is melted a little and flows down, so that the soft taste of the cheese and the taste of the cake can be enjoyed at the same time.

FIG. 1 is a photograph of a state in which a gouda cheese is flatly panned in a circular frame as one step of a manufacturing process of a warm cheesecake according to an embodiment of the present invention.
FIG. 2 is a photograph of a state in which a gouda cheese is melted after being fired in an oven, as a step in the process of manufacturing a warm cheesecake according to an embodiment of the present invention.
FIG. 3 is a photograph of a state in which white chocolate is distributed in an oblique manner on the surface of a gourd cheese which has a little warmth and is a stage of a manufacturing process of a warm cheese cake, which is one embodiment of the present invention.
FIG. 4 is a photograph of a roll sheet placed on a gourd cheese with white chocolate of FIG. 3 as one step in the process of manufacturing a warm cheesecake according to an embodiment of the present invention.
FIG. 5 is a photograph of a cheesecake product separated from the mold of FIG. 4 as one step in the process of manufacturing a warm cheesecake according to an embodiment of the present invention.
FIG. 6 is a photograph showing a state in which the finished cakes of FIG. 5 are placed on a plate after the cheese portion is turned upside down and then put on a plate.
FIG. 7 is a photograph of a warm cheesecake finished product, which is an embodiment of the present invention, after being heated in a microwave oven for 30 seconds.

The recipe of the warm cheese cake according to one embodiment of the present invention is as follows. Prior to the preparation of the cheesecake, the roll sheet is prepared in the following manner.

The term "whipping " used in the present invention refers to a bubbling operation.

The term "meringue " used in the present invention refers to mixing egg whites with foams, and when white and thick, the meringue is completed.

The term "cetin " used in the present invention means that the powder is sieved through a sieve, and a process for homogeneous mixing of the raw materials and dispersion of the lumpy crust by filtering the powder of flour, starch and mosaic parmesan cheese through a sieve It says.

As used herein, the term "panning" refers to filling a dough into a bread pan or arranging it on a plate.

First, 14.7% by weight of yellow crane, 9.7% by weight of sugar A, and 3.0% by weight of honey were whipped with hot water as the basis of the weight (panning amount) of the entire raw material (first step). 29.3% by weight of egg whites and 12.4% by weight of sugar B were whipped to make 80% meringue (second step). About one-third of the meringue prepared in the second step is added to the soup prepared in the first step and mixed (step 3). In the third step, 13.6% by weight of phosphorus, 4.5% by weight of starch and 3.9% by weight of mosaic parmesan cheese are added based on the entire raw material weight, and mixed (Step 4).

Then, the remaining meringues are mixed in the fourth step (step 5), and 5.9 wt% of melted butter dissolved at about 45, for example, 3.0 wt% of milk heated to a temperature of about 50 째 C is added (Step 6). Next, a steel sheet of 40 cm x 60 cm is panned. For example, a rolled sheet is manufactured by supporting a sheet of an iron sheet in an oven preheated at an upper temperature of 185 ° C. and a lower temperature of 150 ° C. for 13 to 15 minutes (Step 7). At this time, it is preferable to bake the sheet so that the color of the roll sheet on the side contacting the oven bottom surface is light cream color so that the sheet does not show color and the moisture is not decreased.

According to one embodiment of the present invention, the cheesecake is manufactured in the following recipe, and in the single roll sheet thus prepared, a plurality of cakes, for example, about 16 ea, can generally be produced, 1ea. ≪ / RTI > That is, the roll sheet prepared above is not limited to the following size, but preferably a circular mold having a diameter of about 9 cm is formed (first step). As shown in FIG. 1, 41.7% by weight of godata cheese was flattened on the basis of the total weight of cheese cake (second step). The godata cheese used in the present invention specifically comprises the following components.

Constituent content(%) Pasteur milk 98.955 Sodium chloride 1.00 Calcium chloride 0.02 Rennet 0.01 Cheese culture 0.01 Sodium nitrate 0.004 Enzymatic Enzymes 0.001

Next, although it is not intended to limit the godad cheese with the molds to these conditions, for example, firing is carried out in a convection oven at about 190 캜 for about 3 minutes (semi-liquid state, step 3) After leaving the oven, cool down until there is some warmth (step 4). At this time, it is necessary to prevent the cheese from flowing to the side.

Next, as illustrated in FIG. 3, the white chocolate melted on the grated cheese of the fourth step is distributed in a diagonal line of about 5.0 wt%, and before the chocolate is hardened, (About 53.3% by weight of the total weight of the cheesecake) is placed as shown in FIG. 4 and gently tapped to adhere to the roll sheet (Step 5). At this time, it is desirable to work quickly when there is lukewarmness of godata cheese.

Next, the circular mold to which the roll sheet is adhered is baked in an oven at about 190 DEG C for about 20 seconds (see step 6, FIG. 5), and it is preferable that the cheese cake product is separated from the mold Do. Although not shown in the drawing, the cheese is then turned over so that the cheese is directed to the underside, followed by cooling for about 1 hour under rapid freezing below 30 ° C, followed by sealing packaging (step 7). After the sealed package, the cooled product is frozen in a freezer at a temperature of about -18 ° C or less (the solidified state of the godata cheese is phase-changed), and then the accepted products are shipped as finished products (Step 8).

After the consumer makes the purchase, the sealed package is dismantled and placed on a plate (see Fig. 6), and can be tasted after thawing and heating for about 30 seconds in a microwave oven. On the other hand, The cheese cake can be thawed and heated in the microwave oven as it is without disassembling the sealed package. FIG. 7 shows photographs taken after heating the microwave oven for about 30 seconds (phase change of godadilla cheese in a temporary liquid state), showing that the godad cheese on the surface melts and encapsulates the entire cake.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Example

The ingredients for making the roll sheet constituting the lower castella in the cheesecake were prepared as shown in Table 2 below.

Configuration Name of material Formulation (g) Top cheese Gode cheese 50 Intermediate joint white chocolate 6 Bottom castella Yellow lantern
Sugar A
honey
White
Sugar B
weak flour
Starch
milk
Mosaic Parmesan cheese
butter 272
180
55
544
230
252
84
55
72
110

Yellow squirrel, sugar A, and honey were whipped with hot water, and whites and sugar B were whipped to make 80% meringue. Approximately one third of the meringue was put in the above-mentioned hot water bath and mixed. Here, the crushed powders, starch, and mosaic parmesan cheese were each added and further mixed. Then, the remaining meringues were mixed, melted butter and warm milk were added and mixed again. Next, the steel sheet was panned on a 40 cm x 60 cm steel plate, and the steel sheet was supported in an oven at an upper temperature of 185 ° C and a lower temperature of 150 ° C for 15 minutes to produce a roll sheet constituting the lower castella.

Then, a circular mold having a diameter of about 9 cm was put on the mold, and then the above-mentioned mold was flattened with the godata cheese constituting the upper cheese as shown in Table 2, and fired in a 190 ° C convection oven for 3 minutes. After leaving the oven, it was cooled until a little warm, white chocolate was distributed over it, and a roll sheet having a diameter of 8 cm was placed on the center of the chocolate before the chocolate hardened. It was then baked in an oven at about 190 ° C for 20 seconds, completely cooled and then separated in a mold. Subsequently, the cheese was turned over to the bottom and cooled for 1 hour by rapid freezing at a temperature of minus 30 < 0 > C and then sealed.

In addition, after the sealed package, the product was cooled in a freezer at a temperature of about -18 ° C or lower, and then shipped to the acceptable product passed.

Comparative Example

Table 3 shows the materials for manufacturing the existing cheesecake on the market.

Configuration Name of material Usage (g) Days (1) weak flour
Starch
Cream cheese
milk
Egg yolk
whipping cream
Egg whites
Sugar (1)
Sugar (2) 130
10
180
600
216
250
444
100
140

Milk was boiled and cream cheese was loosened. When the milk was boiled, the starch, powder, and sugar (1) were added to the milk and uniformly loosened. Next, I put the egg yolk and made a soft cream. It was chilled in cold water, cooled, and mixed evenly with a whipped cream of about 65%. When the egg whites were put in another bowl and about 50% of the bubbles were made, sugar (2) was added to make 80 ~ 90% meringues. Add 3 1/3 of meringue to cream cheese dough and mix to prevent lumps. 2/3 of remaining meringue is added and homogenized.

Next, a circular fan with a high fan paper was placed on a flat iron plate, and a circular sponge having a height of 1.0 to 1.5 cm was placed on the bottom of the circular fan. Next, the dough was put into the pan so that it was about 90 to 100% of the height of the pan, and the top surface was leveled, and water was added to about 2/3 of the flat plate height.

Next, it was baked at 150 ℃ for 150 ~ 150 ℃ for 60 ~ 100 minutes with a hot water bath. After checking the baked state by pressing the center by hand, the baked product was cooled to complete the cheese cake.

Examples of the cheese cake prepared according to the embodiment of the present invention and the conventional comparative example are compared with each other in terms of the main ingredients, the production method, the tasting method and the design.

In comparison with the main ingredients, the embodiment of the present invention is different from the cheesecake of the comparative example in that the cheese is used as the main ingredient in the form of three layers (in the case of containing white chocolate layer) The content can be increased more than two times to about 41% as compared with the level of 10 ~ 20%, so that the inherent taste of cheese can be sufficiently felt.

In comparison with the production method, the comparative example does not have a separate thermal denaturation process using cheese, but in the case of the embodiment, since there is a method of solidifying the cheese into a circular form through the heat denaturation process of cheese, It can be distinguished in that the cheese is produced by the change so that it can be melted by heat when the second heat is applied in the future.

In terms of the tasting method, the cheesecake of the comparative example is tasted as it is at room temperature, but the cheesecake produced by the embodiment of the present invention is consumed after applying heat to the microwave oven for 30 seconds, The solidified cheese melts into a form that covers the lower castellas, increasing both the visual and taste effects.

In comparison with the design aspect, the cheesecake of the comparative example is composed of one stage (one stage), but the cheesecake produced in the embodiment of the present invention has a substantially cylindrical two-step separation, cheese and cheese such as the upper cheese and the lower castella Since the cake can be separated, it is designed to cover the castella by melting the upper cheese by the secondary heat, and it is a form that can taste with the cake while feeling the original taste of the cheese as it is.

Claims (12)

delete delete delete delete delete A method of making a cheesecake,
A first step of stamping a template;
A second step of flatly pouring the godata cheese into the mold of the first step;
A third step of performing firing on the product of the second step;
A fourth step of cooling after firing in the third step;
A fifth step of kneading white chocolate melted in the product of the fourth step and joining a roll sheet prepared by a conventional method before the chocolate is hardened;
A sixth step of re-baking the product of the fifth step; And
And a seventh step of rapidly freezing the product baked in the sixth step and performing a sealing wrapping process. The method of manufacturing a warm-up cheesecake according to any one of claims 1 to 5, wherein the cheese cake is a cylindrical two-step separated type of upper and lower castella layers. 7. The method of claim 6, wherein in the first step, the mold has a diameter of 9 cm. 7. The method of claim 6, wherein in the second step, the godadilla is applied at 41.7 wt% based on the total weight of the cheesecake. 7. The method of claim 6, wherein in the third step, the firing is performed in a convection oven at 190 占 폚 for 3 minutes. 7. The method of claim 6, wherein in the fifth step, the white chocolate is distributed in an oblique line at 5% by weight based on the total weight of the cheesecake. [7] The method of claim 6, wherein the baking in step 6 is performed in an oven at 190 deg. C for 20 seconds. [7] The method of claim 6, wherein in the seventh step, the rapid freezing is performed by inverting the product, which has been baked in the sixth step, so that cheese is directed to the underside.

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