KR101499399B1 - Method of manufacturing of roll cake by using sunsik - Google Patents

Abstract

The present invention relates to a method for producing a roll cake using healthy ingredient powder. More specifically, a roll cake having a minimized gluten component which is not beneficial to the human body can be produced, wherein the roll cake includes components beneficial to the human body. A consumer who likes roll cakes can safely consume the same and improve his/her health through the same.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

The present invention relates to a process for producing a roll cake, and more particularly, to a process for manufacturing a roll cake, which minimizes the content of gluten causing a digestive disorder of the human body, thereby enabling the digestive organ to be protected even after eating the bread, The present invention relates to a method for manufacturing a roll cake using an electric wire.

In recent years, as the so-called well-being trend has been spreading with the improvement of living standards and the pursuit of quality of life while maintaining a healthy life, consumers tend to purchase foods more than products containing chemicals harmful to human health, In addition, confectionery baking with the same taste and flavor everywhere is attracting attention to consumers.

In the case of the above-mentioned confectionery baking, the bread can be classified into bread and confectionery. In this case, the bread is a mixture of main ingredients such as yeast, salt, water and the like such as eggs, sugar, And baked it by fermenting it. The cake is baked by mixing the flour or grain powder with egg, sugar, oil, chemical swelling agent and so on.

On the other hand, in the case of a cake, it is classified as bread in general, but it is preferable to classify it as a confectionery which is inflated by using a foamed egg. In such a cake, innumerable pores are formed, It is said that it is called "cake" and it is a favorite food regardless of ages due to soft touch and flavor.

 In order to manufacture such a sponge cake, it is common to mix sugar, egg, wheat flour, butter, milk, spices and the like in an oven and it has been proposed in Patent Application No. 10-2001-0024789, To produce a roll cake.

However, the above-mentioned conventional rolled cake uses wheat flour as its main raw material. The roll cake containing such flour as a main raw material contains a large amount of gluten component in its roll cake. Such gluten is continuously , It can cause the digestive organs such as abdominal pain, constipation, colon cancer, diarrhea, and skin diseases such as acne, eczema, dermatitis, inflammation, rash and itching or immune diseases such as chronic fatigue, headache and anemia There was a serious problem that occurred.

Therefore, the population that is enjoying rollcake and avoiding the consumption of bread for the promotion of health is increasing rapidly.

Korean Patent Application No. 10-2001-0024789.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a process for producing a roll cake, Accordingly, it is an object of the present invention to provide a method of manufacturing a roll cake using an electric wire, which enables a person who likes a roll cake to safely ingest, and is able to consume the roll cake while promoting health.

As a specific means for achieving the above object, there is provided a method of manufacturing a roll cake,

A sponge cake preparation step of preparing a sponge cake dough by mixing egg yolk, egg yolk, salt, liquid butter, egg yolk, milk, sugar, and egg white to obtain a sponge cake;

A cream preparation step of mixing a milk, vanilla bean, egg yolk, egg yolk, sugar, egg yolk, butter, rum and almond praline to obtain a roll cake; And

And a roll cake forming step of shaping the cream produced on the sponge cake by rounding the cream using a circular paddle.

As described above, the method of manufacturing a roll cake using the present invention is capable of producing a roll cake using an active ingredient having no gluten component that causes digestive disorders, skin diseases, and immune diseases upon ingestion, In addition to being able to eat safely, you can get the effect of health promotion while eating rollcake.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method of manufacturing a roll cake using the present invention; FIG.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may appropriately define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for manufacturing a roll cake using the present invention; FIG.

As shown in FIG. 1, the method of manufacturing a roll cake using the wire of the present invention may be performed by a sponge cake manufacturing step (S100), a cream manufacturing step (S200), and a roll cake forming step (S300).

Here, the sponge cake manufacturing step S100 may include preparing and baking a sponge cake dough using egg yolk, egg yolk, salt, liquid butter, wire, milk, sugar, and egg white as raw materials to prepare a sponge cake .

That is, in order to obtain the sponge cake as described above, the first mixing step S110, the wire type addition step S120, the meringling step S130, the dough finishing step S140, the panning step S150, , And a burning and dormant step (S160).

Here, the first mixing step (S110)

First, 12.1 wt% of egg yolk, 16.4 wt% of egg yolk and 0.2 wt% of salt were mixed with 100 wt% of sponge cake dough in a conventional stencil, , The egg mixture in the form of a thick egg can be obtained.

The line-type addition step (S120)

In order to prepare a roll cake, a starch is added in place of the flour containing gluten. First, 13 wt% of the wire type is added to the egg mixture with respect to 100 wt% of the sponge cake dough, and the mixture is uniformly mixed with a foaming machine.

Then, 9.6% by weight of liquid butter and 13% by weight of milk are added to the mixture containing the wire, and the mixture is uniformly mixed using a whisk to obtain a wire-like mixture.

Here,

27 weight% of rice, 15 weight% of rice, 26.5 weight% of barley, 1 weight% of glutinous rice, 1 weight% of black soybean, 0.5 weight% of yulmu, 1 weight% of sorghum, 1% by weight of corn, 1% by weight of corn, 20% by weight of white beans, 5% by weight of germinated brown rice, and 1% by weight of weak beans.

The meringling preparation step (S130)

As a step for producing a meringue for imparting the elasticity of the sponge cake, 11.6% by weight of sugar is added to 24.1% by weight of egg white, 100% by weight of sponge cake dough, and the mixture is whipped at 570 rpm for 7 minutes through a whipper.

In the kneading completion step (S140)

The meringue thus obtained is added to the above-mentioned linear mixture, followed by mixing and mixing to obtain a sponge cake dough. At this time, when the meringue is added, the meringue is divided into three portions It is preferable to mix them.

That is, when the meringue is added and mixed three times, sufficient mixing with the linear mixture can not be performed when the whole amount of the meringue is added and the mixing is performed at the first time. So that even mixing can be performed without deviation.

In the panning step S150,

The resulting sponge cake dough is then shaped into a shape suitable for a forming key. To this end, a roll paper is laid on a conventional oven iron plate, and then the finished sponge cake dough is evenly spread.

In the baking and resting step S160, the sponge cake dough panned as described above is placed in an oven preheated to a temperature of 200 ° C and a lower temperature of 160 ° C and baked for 13 minutes to obtain a sponge cake. After that, And then cooled.

In the cream preparation step (S200), a roll cake can be obtained by mixing milk, vanilla bean, egg yolk, egg yolk, sugar, wire, butter, rum and almond praline.

That is, the vanilla bean mixing step (S210), the linear mixing step (S220), the heating and cooling step (S230), and the mixing step (S240) are performed in order to obtain the rolled cake as described above.

Here, the vanilla bean mixing step (S210)

First, 41.5% by weight of milk and 0.2% by weight of vanilla bean were mixed with 100% by weight of cream in a pan, and the mixture was boiled to 99 ° C to obtain a vanilla bean mixture of boiled milk and vanilla bean .

The line-type mixing step (S220)

First, 3.8% by weight of egg yolk, 3.3% by weight of yolk, 12.5% by weight of sugar and 3.5% by weight of egg yolk are mixed with 100% by weight of cream, and the mixture is uniformly dispersed using a whisk.

Thereafter, the vanilla bean mixture boiled at 99 ° C obtained in the vanilla bean mixing step (S210) is added, and the mixture is evenly mixed to obtain a wire-like mixture.

Here,

27 weight% of rice, 15 weight% of rice, 26.5 weight% of barley, 1 weight% of glutinous rice, 1 weight% of black soybean, 0.5 weight% of yulmu, 1 weight% of sorghum, 1% by weight of corn, 1% by weight of corn, 20% by weight of white beans, 5% by weight of germinated brown rice, and 1% by weight of weak beans.

The heating and cooling step (S230)

The linear mixture obtained in the above-mentioned line-type mixing step (S220) is boiled for 90 seconds using a gas burner and boiled to obtain a cream having a viscosity in the form of a normal cream. Thereafter, Cool it down.

In the mixing step S240,

Mixing is carried out by mixing 27.6% by weight of butter, 1.4% by weight of rum and 6.2% by weight of almond praline with respect to 100% by weight of the cream, in the cooled linear mixture obtained in the heating and cooling step (S230) And then mixed at a medium speed of 570 rpm for 4 minutes.

Thus, the roll cake cream can be obtained by the above-described series of steps.

The roll cake forming step (S300)

The sponge cake obtained in the step (S100) is filled with a cream to form a roll cake. The sponge cake is pre-baked and then cooled. The sponge cake is then turned over to remove the roll paper. The roll cake is spread evenly, Using a round bar, rolls can be completed by rolling in a roll like a conventional roll cake.

As described above, the production of the roll cake using the wire type is completed through a series of processes. Thus, the rolled cake thus manufactured can promote health by using the wire type in place of the flour.

That is,

Brown rice has excellent antioxidant properties, excellent anticancer effect, osteoporosis prevention and relieving menopausal symptoms, and it is very effective in detoxifying heavy metals, treating constipation and controlling blood sugar.

Rice is very effective in strengthening the stomach, abundance of carbohydrate nutrients, relaxing the body, promoting the production of the body's essence and warming the body.

Barley lowers cholesterol levels, is effective in improving diabetes, and is particularly effective in skin care and anti-aging.

Glutinous rice is very good for gastrointestinal protection, and it is effective for the treatment of gastrointestinal diseases caused by poor circulation, so it is good for diarrhea treatment. Especially, it is very effective for the treatment of gastrointestinal diseases as well as prevention of constipation.

Black beans are effective in maintaining blood pressure, helping normal menstruation, clean blood vessels, and are highly effective in treating inflammation and preventing hair loss.

Yulmu is very effective in dieting because it discharges unnecessary water to the body, activates diuretic action, eliminates swelling and gives a feeling of fullness compared with low calorie, and is very effective in preventing hyperlipemia, arteriosclerosis and hypertension.

It is very effective for anemia because it helps blood production, promotes protein production, and is good for skin beauty. It is very effective for prevention of vascular diseases such as adult diseases and atherosclerosis.

Black rice, also known as black rice, is very rich in nutrients and is highly effective in strengthening cardiovascular disease, osteoporosis prevention and vision, prevention of constipation and anti-cancer effect, supplementation of folic acid and liver function, prevention of diet and anemia, brain development and stomach function enhancement .

Corn is rich in fiber, so it helps prevent constipation, helps digestion, improves physical strength and kidney disease, and is also effective for edible insomnia and asthenia.

White beans are rich in dietary fiber and are very effective for obese people, especially for those who are overweight because they help lower blood cholesterol levels.

It is very effective for prevention of colon cancer. It is good for dieting by giving a feeling of fullness more than twice as much as rice and good for skin beauty by preventing aging. Especially, it is very effective for preventing cancer and strengthening immunity. to be.

It is widely used for promotion of blood circulation, prevention and treatment of diseases, and is very effective for obesity, diabetes, hyperlipemia, growth of children, kidney disease, and postpartum.

Therefore, the roll cakes using the present invention can produce rolled cakes containing ingredients that are beneficial to the human body while making it possible to manufacture rolled cakes with minimized gluten content, and can easily eat rolled cakes and health promotion without worrying about digestive disorders . ≪ / RTI >

S100: sponge cake manufacturing step S110: first mixing step
S120: Line type addition step S130: Meringling step
S140: dough completion step S150: panning step
S160: Burning and resting steps
S200: Cream making step S210: Vanilla bean mixing step
S220: Linear mixing step S230: heating and cooling step
S240: Mixing step
S300: roll cake molding step

Claims (4)

In a roll cake manufacturing method,
(S100) a sponge cake preparation step (S100) of preparing a sponge cake dough by mixing egg yolk, egg yolk, salt, liquid butter, wax, milk, sugar and egg white to obtain a sponge cake;
A step (S200) of preparing cream by mixing milk, vanilla bean, egg yolk, egg yolk, sugar, egg yolk, butter, rum and almond praline to obtain a roll cake cream; And
And a step (S300) of forming a roll cake by rounding the cream prepared in the sponge cake by using a circular paddle.
The method according to claim 1,
The sponge cake manufacturing step (S100)
A first mixing step (S110) of mixing starch balls with 12.1 wt% of egg yolk, 16.4 wt% of egg yolk and 0.2 wt% of salt with respect to 100 wt% of sponge cake dough, and loosening the mixture with a whisk to obtain an egg mixture;
Adding 13% by weight of the wire type to 100% by weight of the sponge cake dough, adding 9.6% by weight of liquid butter and 13% by weight of milk into a primary mixer, (S120);
A meringling step (S130) of adding 11.6% by weight of sugar to 24.1% by weight of egg white with respect to 100% by weight of the sponge cake dough and whipping the mixture at 570 rpm for 7 minutes through a whipper to produce a meringue;
Mixing the meringue into the linear mixture, mixing the meringue three times, dividing the meringue three times, and mixing the mixture three times to obtain a sponge cake dough (S140);
A panning step (S150) of spreading a finished sponge cake dough after laying a roll paper on an oven steel plate; And
(S160) baking the panned dough in an oven preheated to a temperature of 200 ° C and a lower temperature of 160 ° C for 13 minutes and cooling the dough to a natural temperature at room temperature to obtain a sponge cake. Method of manufacturing used rollcake.
The method according to claim 1,
The cream preparation step (S200)
A vanilla bean mixing step (S210) in which 41.5% by weight of milk and 0.2% by weight of vanilla bean are mixed with 100% by weight of the cream in a pan, followed by boiling to 99 ° C to obtain a vanilla bean mixture;
3.8% by weight of egg yolk, 3.3% by weight of egg yolk, 12.5% by weight of sugar and 3.5% by weight of egg yolk were mixed with 100% by weight of the cream, and the mixture was boiled to 99 ° C, A line-type mixing step (S220) of obtaining a subject-type mixture;
A heating and cooling step (S230) of heating the boiling mixture obtained in the above-mentioned line-type mixing step with a gas burner for 90 seconds with boiling and then cooling the mixture to room temperature to 40 ° C; And
Mixing of the cooled linear mixture with 27.6% by weight of butter, 1.4% by weight of rum and 6.2% by weight of almond praline by mixing in a mixing machine at 570 rpm for 4 minutes, A method for manufacturing a roll cake using an electric wire.
4. The method according to any one of claims 1 to 3,
For example,
27 weight% of rice, 15 weight% of rice, 26.5 weight% of barley, 1 weight% of glutinous rice, 1 weight% of black soybean, 0.5 weight% of yulmu, 1 weight% of sorghum, 1 wt.% Of corn, 1 wt.% Of corn, 20 wt.% Of white beans, 5 wt.% Of germinated brown rice, and 1 wt.% Of bean sprouts are mixed and pulverized to form a powder form.

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