KR101514356B1 - Castella Using Pine Enzyme and Preparing Methods Thereof - Google Patents
Castella Using Pine Enzyme and Preparing Methods Thereof Download PDFInfo
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- KR101514356B1 KR101514356B1 KR1020140152606A KR20140152606A KR101514356B1 KR 101514356 B1 KR101514356 B1 KR 101514356B1 KR 1020140152606 A KR1020140152606 A KR 1020140152606A KR 20140152606 A KR20140152606 A KR 20140152606A KR 101514356 B1 KR101514356 B1 KR 101514356B1
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
Abstract
Description
본 발명은 카스테라에 관한 것으로서, 보다 상세하게는 불포화성 지방산을 많이 함유하고 있어서 콜레스테롤을 없애고, 동맥경화를 예방하며, 말초 혈관을 확장시켜 혈액순환을 촉진하고, 호르몬의 분비를 높이는 소나무순 등으로 제조한 소나무 발효액을 이용한 카스테라 및 이의 제조방법에 관한 것이다.
More particularly, the present invention relates to a method for preventing or treating cholesterol, preventing arteriosclerosis, promoting circulation of blood by expanding peripheral blood vessels, increasing the secretion of hormones, and the like, And a process for producing the same.
산업화시기를 거쳐 경제가 성장함에 따라 국민들의 건강에 대한 관심이 증대되고 있으며, 이에 따라 웰빙과 관련된 식품의 개발이 증가하고 있는 추세이다. As the economy grows through the industrialization period, people's interest in health is increasing, and the development of food related to well-being is increasing.
한편, 최근 들어 화학합성 첨가제의 안전성 문제가 대두됨에 따라 화학 합성 물질에 대한 기피현상이 두드러져 천연물질 첨가제에 대해 관심이 증대되고 있다.On the other hand, as the safety problem of chemical synthesis additive has appeared in recent years, the avoidance of chemical synthetic substance is remarkable, and interest in natural substance additive is increasing.
이와 같은 천연물질 첨가제로서 한약재나 해조류 또는 식물 등은 민간에서 오랫동안 사용해 안전성이 입증되었으며, 항균, 항산화, 항암, 항고지혈증 등 다양한 기능성 물질이 함유되어 있어 이에 대한 관심이 증가하고 있다. As such additives for natural substances, herbal medicines, seaweeds or plants have been proven to be safe for a long time in the private sector, and their interest is increasing because they contain various functional substances such as antibacterial, antioxidant, anti-cancer, and anti-hyperlipemia.
또한, 식품산업에서는 천연 물질 첨가제로서 이를 이용한 고품질의 식품 개발이 활발히 이루어지고 있다.In addition, in the food industry, development of high quality food using such a natural substance additive has been actively carried out.
한편, 최근 우리의 식생활이 간편해지고 서구화로 인해 주식대용으로서 빵의 소비가 증가하고 있고, 이에 따라 제과제빵의 산업이 성장, 발달하게 되었다.On the other hand, recently, our eating habits have become easier and consumption of bread has increased as a substitute for stocks due to westernization, and the industry of confectionary baking has grown and developed.
예전의 빵류는 기본재료인 밀가루, 달걀, 설탕만으로 만들어졌지만, 최근에는 사람들의 기호성이 다양해지고 자연 건강식에 대한 요구가 증가함에 따라 고품질, 고기능성 제빵의 개발이 활발히 이루어지고 있고, 이에 따라 녹차가루, 뽕잎, 마 등 천연 재료가 첨가된 빵이 유통되고 있다.Previous breads have been made of flour, eggs and sugar, which are basic materials, but recently, as people's palatability has diversified and the demand for natural health food has increased, high-quality, high-functional baking has been actively developed, , Mulberry leaf, and hemp bread with natural ingredients are distributed.
이중에서 카스테라는 스폰지 케이크의 일종으로 밀가루, 달걀, 설탕이 주재료이며 다른 스폰지 케이크와 달리 물엿이 사용되는 것이 특징이며 부드러우면서도 약한 탄력성을 가지고 있어 모든 연령층에서 즐기는 제빵류이다.Among these, sponge cake is a kind of sponge cake. Flour, egg and sugar are the main ingredients. Unlike other sponge cakes, starch syrup is used. It is soft and weak elasticity and is a bakery for all ages.
그러나 카스테라와 같은 제빵류는 높은 수분 함량으로 인하여 곰팡이와 같은 미생물에 의해 쉽게 부패되며 저장기간이 짧은 단점을 지니고 있어, 제빵의 품질을 향상시키기 위해 합성 보존제를 사용하지 않으면서도, 다양한 기능을 부가할 수 있는 천연물을 첨가한 제품의 개발이 필요하다.However, baked goods such as castella are easily corroded by microorganisms such as fungi due to high moisture content and have a short storage period. Therefore, various additives can be added without using a synthetic preservative to improve the quality of baking It is necessary to develop a product with added natural substances.
이러한 일례로서, 대한민국 특허공개 제10-2012-0044562호에는 홍삼이 포함된 카스테라가 개시되어 있다.
As an example of this, Korean Patent Laid-Open Publication No. 10-2012-0044562 discloses a castella containing red ginseng.
본 발명은 상기와 같은 문제점을 해결하기 위해 도출된 것으로서, 불포화성 지방산을 많이 함유하고 있어서 콜레스테롤을 없애고, 동맥경화를 예방하며, 말초 혈관을 확장시켜 혈액순환을 촉진하고, 호르몬의 분비를 높이는 소나무순으로 소나무 발효액을 제조한 뒤 이를 카스테라에 적용하여 기능성을 부여한 카스테라 및 이의 제조방법을 제공한다.
Disclosure of the Invention The present invention has been made to overcome the above-mentioned problems, and it is an object of the present invention to provide a pine tree which contains a large amount of unsaturated fatty acids and eliminates cholesterol, prevents arteriosclerosis, promotes blood circulation by expanding peripheral blood vessels, The present invention also provides a method for producing a castella and a method for producing the same.
본 발명은
계란 100중량부를 기준으로,
노른자 35 내지 45중량부; 소나무발효액 20 내지 30중량부; 설탕 80 내지 100중량부; 꿀 1 내지 4중량부; 소금 0.4 내지 1중량부; 쌀가루 60 내지 70중량부; 우유 15 내지 25중량부; 버터 15 내지 25중량부; 및 대추 12 내지 20중량부를 포함하되,
상기 소나무발효액은 소나무 100중량부를 기준으로, 꿀 20중량부 및 소주 100중량부를 혼합 한 후 5 내지 12개월 동안 숙성한 것을 더 포함하고, The present invention
Based on 100 parts by weight of eggs,
35 to 45 parts by weight of a yolk; 20 to 30 parts by weight of a pine fermentation broth; 80 to 100 parts by weight of sugar; 1 to 4 parts by weight of honey; 0.4 to 1 part by weight of salt; 60 to 70 parts by weight of rice flour; 15 to 25 parts by weight of milk; 15 to 25 parts by weight of butter; And 12 to 20 parts by weight of jujube,
Wherein the pine fermentation broth further comprises aging for 5 to 12 months after mixing 20 parts by weight of honey and 100 parts by weight of shochu based on 100 parts by weight of pine tree,
상기 소나무는 소나무순, 솔잎, 솔마디 또는 이들의 혼합물인 것을 더 포함하는 카스테라를 제공한다.Wherein the pine tree further comprises pine tree, pine needles, solids, or mixtures thereof.
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또한, 본 발명은
I) 계란과 계란 100중량부를 기준으로, 노른자 35 내지 45중량부; 설탕 80 내지 100중량부; 꿀 1 내지 4중량부; 및 소금 0.4 내지 1중량부로 이루어진 혼합물을 40 내지 45℃의 온도로 중탕 가열하는 중탕가열단계;
II) 상기 중탕가열단계가 종료된 혼합물을 순차적으로 20,000 내지 35,000rpm으로 3 내지 8분, 10,000 내지 20,000rpm으로 10 내지 20분, 1,000 내지 10,000rpm으로 1 내지 3분 동안 교반시켜 믹싱하는 믹싱단계;
III) 계란 100중량부를 기준으로, 우유 15 내지 25중량부 및 버터 15 내지 25중량부를 혼합한 후 55 내지 65℃의 온도로 가열하는 혼합물 가열단계;
IV) 상기 단계 II)의 믹싱단계가 종료된 혼합물에 계란 100중량부를 기준으로, 쌀가루 60 내지 70중량부를 혼합하여 썩은 뒤 단계 III)의 가열단계가 종료된 혼합물을 더 부가하여 썩는 혼합단계;
V) 상기 단계 IV)의 혼합단계가 종료된 혼합물에 계란 100중량부를 기준으로, 소나무발효액 20 내지 30중량부 및 대추 12 내지 20중량부를 혼합하여 반죽하는 반죽단계;
VI) 상기 반죽단계를 거친 반죽을 종이가 깔린 틀에 넣는 반죽설치단계;
VII) 상기 단계 VI)의 반죽설치단계가 종료된 틀을 오븐에서 200 내지 220℃로 가열한 뒤 반죽의 상부가 구워지면, 틀의 뚜껑을 닫고, 상부의 온도를 155 내지 165℃로 고정하고, 하부의 온도를 145 내지 155℃로 고정한 상태에서 70 내지 90분 동안 굽는 굽는단계;
VIII) 상기 굽는단계가 종료된 후 오븐에서 틀을 꺼내어 종이를 제거한 뒤 상부 표면을 식용유로 도포하는 식용류 도포단계; 및In addition,
I) 35 to 45 parts by weight, based on 100 parts by weight of eggs and eggs, of yolk; 80 to 100 parts by weight of sugar; 1 to 4 parts by weight of honey; And 0.4 to 1 part by weight of salt to a temperature of 40 to 45 캜;
II) Mixing the mixture in which the hot water heating step has been completed in succession by stirring at 20,000 to 35,000 rpm for 3 to 8 minutes, 10,000 to 20,000 rpm for 10 to 20 minutes and 1,000 to 10,000 rpm for 1 to 3 minutes;
III) mixing 15 to 25 parts by weight of milk and 15 to 25 parts by weight of butter, based on 100 parts by weight of eggs, and heating to a temperature of 55 to 65 DEG C;
IV) Mixing the mixture in which the mixing step of the step II) has been completed with 60 to 70 parts by weight of the rice flour based on 100 parts by weight of the egg, and further adding the mixture after the heating step of step III) has been completed;
V) a kneading step of mixing 20 to 30 parts by weight of a pine needle fermentation broth and 12 to 20 parts by weight of a jujube, based on 100 parts by weight of egg, into a mixture in which the mixing step of step IV) has been completed;
VI) a kneading step of putting the kneaded dough into a paper-laid frame;
VII) The mold in which the kneading step of step VI) has been completed is heated in an oven to 200 to 220 DEG C, and then the top of the dough is baked, the lid of the mold is closed, the temperature of the upper part is fixed at 155 to 165 DEG C, Baking for 70 to 90 minutes while the lower temperature is fixed at 145 to 155 占 폚;
VIII) After the baking step is completed, the mold is removed from the oven to remove the paper, and then the top surface is coated with cooking oil; And
IX) 상기 식용류 도포단계가 종료된 후 20 내지 28시간 동안 숙성시키는 숙성단계를 포함하는 카스테라 제조방법을 제공한다.
IX) aging for aging for 20 to 28 hours after the end of the edible application step.
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본 발명은 불포화성 지방산을 많이 함유하고 있어서 콜레스테롤을 없애고, 동맥경화를 예방하며, 말초 혈관을 확장시켜 혈액순환을 촉진하고, 호르몬의 분비를 높이는 소나무순으로 소나무 발효액을 제조한 뒤 이를 카스테라에 적용하여 기능성을 부여한 카스테라 및 이의 제조방법을 제공한다.
The present invention relates to a method for producing pine tree fermented with pine tree which has high content of unsaturated fatty acid and eliminates cholesterol, prevents arteriosclerosis, expands peripheral blood circulation, promotes blood circulation and increases secretion of hormone, And a method for producing the same.
이하, 본 발명을 구체적으로 설명한다.Hereinafter, the present invention will be described in detail.
한 가지 관점에서, 본 발명은 계란 100중량부를 기준으로, 노른자 35 내지 45중량부; 소나무발효액 20 내지 30중량부; 설탕 80 내지 100중량부; 꿀 1 내지 4중량부; 소금 0.4 내지 1중량부; 쌀가루 60 내지 70중량부; 우유 15 내지 25중량부; 버터 15 내지 25중량부; 및 대추 12 내지 20중량부를 포함하는 카스테라를 제공한다.In one aspect, the present invention provides a composition comprising 35 to 45 parts by weight of a yolk, based on 100 parts by weight of eggs; 20 to 30 parts by weight of a pine fermentation broth; 80 to 100 parts by weight of sugar; 1 to 4 parts by weight of honey; 0.4 to 1 part by weight of salt; 60 to 70 parts by weight of rice flour; 15 to 25 parts by weight of milk; 15 to 25 parts by weight of butter; And 12 to 20 parts by weight of jujube.
다른 관점에서, 본 발명은 I) 계란과 계란 100중량부를 기준으로, 노른자 35 내지 45중량부; 설탕 80 내지 100중량부; 꿀 1 내지 4중량부; 및 소금 0.4 내지 1중량부로 이루어진 혼합물을 40 내지 45℃의 온도로 중탕 가열하는 중탕가열단계; II) 상기 중탕가열단계가 종료된 혼합물을 순차적으로 20,000 내지 35,000rpm으로 3 내지 8분, 10,000 내지 20,000rpm으로 10 내지 20분, 1,000 내지 10,000rpm으로 1 내지 3분 동안 교반시켜 믹싱하는 믹싱단계; III) 계란 100중량부를 기준으로, 우유 15 내지 25중량부 및 버터 15 내지 25중량부를 혼합한 후 55 내지 65℃의 온도로 가열하는 혼합물 가열단계; IV) 상기 단계 II)의 믹싱단계가 종료된 혼합물에 계란 100중량부를 기준으로, 쌀가루 60 내지 70중량부를 혼합하여 썩은 뒤 단계 III)의 가열단계가 종료된 혼합물을 더 부가하여 썩는 혼합단계; V) 상기 단계 IV)의 혼합단계가 종료된 혼합물에 계란 100중량부를 기준으로, 소나무발효액 20 내지 30중량부 및 대추 12 내지 20중량부를 혼합하여 반죽하는 반죽단계; VI) 상기 반죽단계를 거친 반죽을 종이가 깔린 틀에 넣는 반죽설치단계; VII) 상기 단계 VI)의 반죽설치단계가 종료된 틀을 오븐에서 200 내지 220℃로 가열한 뒤 반죽의 상부가 구워지면, 틀의 뚜껑을 닫고, 상부의 온도를 155 내지 165℃로 고정하고, 하부의 온도를 145 내지 155℃로 고정한 상태에서 70 내지 90분 동안 굽는 굽는단계; VIII) 상기 굽는단계가 종료된 후 오븐에서 틀을 꺼내어 종이를 제거한 뒤 상부 표면을 식용유로 도포하는 식용류 도포단계; IX) 상기 식용류 도포단계가 종료된 후 20 내지 28시간 동안 숙성시키는 숙성단계를 포함하는 카스테라 제조방법을 제공한다.
In another aspect, the present invention relates to a composition comprising I) 35 to 45 parts by weight of a yolk, based on 100 parts by weight of eggs and eggs; 80 to 100 parts by weight of sugar; 1 to 4 parts by weight of honey; And 0.4 to 1 part by weight of salt to a temperature of 40 to 45 캜; II) Mixing the mixture in which the hot water heating step has been completed in succession by stirring at 20,000 to 35,000 rpm for 3 to 8 minutes, 10,000 to 20,000 rpm for 10 to 20 minutes and 1,000 to 10,000 rpm for 1 to 3 minutes; III) mixing 15 to 25 parts by weight of milk and 15 to 25 parts by weight of butter, based on 100 parts by weight of eggs, and heating to a temperature of 55 to 65 DEG C; IV) Mixing the mixture in which the mixing step of the step II) has been completed with 60 to 70 parts by weight of the rice flour based on 100 parts by weight of the egg, and further adding the mixture after the heating step of step III) has been completed; V) a kneading step of mixing 20 to 30 parts by weight of a pine needle fermentation broth and 12 to 20 parts by weight of a jujube, based on 100 parts by weight of egg, into a mixture in which the mixing step of step IV) has been completed; VI) a kneading step of putting the kneaded dough into a paper-laid frame; VII) The mold in which the kneading step of step VI) has been completed is heated in an oven to 200 to 220 DEG C, and then the top of the dough is baked, the lid of the mold is closed, the temperature of the upper part is fixed at 155 to 165 DEG C, Baking for 70 to 90 minutes while the lower temperature is fixed at 145 to 155 占 폚; VIII) After the baking step is completed, the mold is removed from the oven to remove the paper, and then the top surface is coated with cooking oil; IX) aging for aging for 20 to 28 hours after the end of the edible application step.
본 발명에 따른 카스테라는 소나무발효액을 포함시켜 기능성을 제공하기 위한 것으로서, 이러한 목적을 갖는 당업계의 통상적인 카스테라라면 특별히 한정되지 않지만, 바람직하게는 소나무순을 꿀과 소주로 숙성시켜 제조한 발효액을 이용하여 콜레스테롤을 없애고, 동맥경화를 예방하며, 말초 혈관을 확장시켜 혈액순환을 촉진하고, 호르몬의 분비를 증진시키는 소나무발효액을 포함한다.The castella according to the present invention is for providing functionalities by including a pine fermentation broth. It is not particularly limited as long as it is an ordinary castella in the art having such a purpose. Preferably, the fermentation broth produced by aging pine tree with honey and soju To prevent cholesterol, prevent arteriosclerosis, promote peripheral circulation to promote blood circulation, and promote hormone secretion.
전술한 기능성을 포함하는 본 발명에 따른 카스테라는 계란 100중량부를 기준으로, 노른자 35 내지 45중량부; 소나무발효액 20 내지 30중량부; 설탕 80 내지 100중량부; 꿀 1 내지 4중량부; 소금 0.4 내지 1중량부; 쌀가루 60 내지 70중량부; 우유 15 내지 25중량부; 버터 15 내지 25중량부; 및 대추 12 내지 20중량부를 포함한다.The castera according to the present invention comprising the above-mentioned functionality comprises, based on 100 parts by weight of eggs, 35 to 45 parts by weight of a yolk; 20 to 30 parts by weight of a pine fermentation broth; 80 to 100 parts by weight of sugar; 1 to 4 parts by weight of honey; 0.4 to 1 part by weight of salt; 60 to 70 parts by weight of rice flour; 15 to 25 parts by weight of milk; 15 to 25 parts by weight of butter; And 12 to 20 parts by weight of jujube.
여기서, 상기 소나무발효액은 동맥경화를 예방하며, 말초 혈관을 확장시켜 혈액순환을 촉진하고, 호르몬의 분비를 증진시키는 소나무발효액이라면 어떠한 것을 사용하여도 무방하며, 상기 열거한 기능 외에 추가적인 다른 기능을 할 수 있는 소나무발효액이라도 특별히 제한되는 것은 아니다.Herein, the pine fermentation liquid may be any pine fermentation liquid which prevents arteriosclerosis, promotes blood circulation by expanding peripheral blood vessels, and promotes the secretion of hormones. In addition to the above-mentioned functions, The pine nutrient solution is not particularly limited.
바람직한 소나무발효액은 소나무 100중량부를 기준으로, 꿀 10 내지 30중량부, 바람직하게는 약 20중량부 및 소주 80 내지 120중량부, 바람직하게는 100중량부를 혼합한 후 적어도 5개월 이상, 바람직하게는 6개월 이상, 보다 바람직하게는 6 내지 12개월 동안 숙성한 것을 포함한다.Preferably, the pine fermentation broth is prepared by mixing 10 to 30 parts by weight, preferably about 20 parts by weight of honey and 80 to 120 parts by weight, preferably 100 parts by weight of honey, based on 100 parts by weight of pine, 6 months, more preferably 6 to 12 months.
이때, 상기 소나무는 소나무순, 솔잎, 솔마디 또는 이들의 혼합물을 포함하는 것이 좋지만, 바람직하게는 소나무순을 사용하는 것이 좋고, 특히 바람직하게는 봄에 연한 소나무순 부분을 채취하여 사용하는 것이 좋다.At this time, it is preferable that the pine trees include pine trees, pine needles, solids, or a mixture thereof. Preferably, pine trees are used, and more preferably, .
특정 양태로서, 본 발명에 따른 카스테라는 계란 100중량부를 기준으로 항산화, 항균, 항암, 항혈액응고, 돌연변이 억제 활성 같은 다양한 생리활성을 갖는 곰피추출물 0.1 내지 5중량부를 더 포함할 수 있다.In a specific embodiment, the castella according to the present invention may further comprise 0.1 to 5 parts by weight of a ginseng extract having various physiological activities such as antioxidation, antibacterial, anticancer, anti-coagulant, and mutation inhibitory activity based on 100 parts by weight of eggs.
이때, 상기 곰피추출물은 곰피 분말 중량대비 10배의 증류수를 가하고, 실온에서 약 24시간동안 교반하여 추출해낸 것을 사용하는 것이 바람직하다.At this time, it is preferable that the mugwort extract is prepared by adding distilled water 10 times as much as the weight of the mugwort powder and stirring it at room temperature for about 24 hours.
다른 특정 양태로서, 본 발명에 따른 카스테라는 계란 100중량부를 기준으로 항염증, 혈당강하, 항산화, 항균성능을 갖는 상백피추출물 0.1 내지 3중량부를 더 포함할 수 있다.In another specific embodiment, the castella according to the present invention may further comprise 0.1 to 3 parts by weight of an extract of Cryptomeria maxima with an anti-inflammatory, hypoglycemic, antioxidative and antibacterial activity based on 100 parts by weight of eggs.
이때, 상기 상백피추출물은 당업계에서 통상적으로 사용되는 상백피추출물이라면 특별히 한정되는 것은 아니지만, 추천하기로는 상백피 분말 중량대비 10배의 발효 주정을 가한 후 실온에서 약 24시간동안 교반하여 추출해낸 상백피주정추출물을 사용하는 것이 좋다.In this case, the WPC extract is not particularly limited as long as it is commonly used in the art, but it is recommended that a fermented wort is added 10 times as much as the weight of the WPC, and the mixture is then stirred at room temperature for about 24 hours, .
또 다른 특정 양태로서, 본 발명에 따른 카스테라는 계란 100중량부를 기준으로 항염증, 항암, 항산화, 항균, 동맥 경화 억제와 같은 다양한 생리활성을 갖는 강황 0.1 내지 3중량부를 더 포함할 수 있다.In another specific embodiment, the castella according to the present invention may further comprise 0.1 to 3 parts by weight of sulfuric acid having various physiological activities such as anti-inflammation, anti-cancer, antioxidant, antibacterial and arteriosclerosis inhibition based on 100 parts by weight of egg.
이때, 상기 강황은 당업계에서 통상적으로 사용되는 강황이라면 특별히 한정되는 것은 아니지만, 추천하기로는 강황 분말 중량대비 10배의 발효 주정을 가한 후 실온에서 약 24시간동안 교반하여 추출해낸 강황주정추출물을 사용하는 것이 좋다.
At this time, the turmeric is not particularly limited as long as it is a turmeric commonly used in the art, but it is recommended to use a fermented turmeric 10 times as much as the weight of the turmeric powder and then stirring the mixture for about 24 hours at room temperature It is good to do.
이와 같은 구성을 갖는 본 발명에 따른 카스테라, 특정적으로 소나무 발효액을 이용한 카스테라의 제조방법을 설명하면 다음과 같다.Hereinafter, a method of producing a castella according to the present invention having the above-described structure, and a castella using a pine fermentation broth, will be described in detail.
본 발명에 따른 카스테라의 제조방법은 I) 계란과 계란 100중량부를 기준으로, 노른자 35 내지 45중량부; 설탕 80 내지 100중량부; 꿀 1 내지 4중량부; 및 소금 0.4 내지 1중량부로 이루어진 혼합물을 40 내지 45℃, 바람직하게는 약 43℃의 온도로 중탕 가열하는 중탕가열단계;The method for producing castella according to the present invention comprises: I) 35 to 45 parts by weight of a yolk, based on 100 parts by weight of eggs and eggs; 80 to 100 parts by weight of sugar; 1 to 4 parts by weight of honey; And 0.4 to 1 part by weight of salt to a temperature of 40 to 45 캜, preferably about 43 캜;
II) 상기 중탕가열단계가 종료된 혼합물을 순차적으로 고속, 예를 들면 20,000 내지 35,000rpm의 고속으로 3 내지 8분, 바람직하게는 약 5분, 중속, 예를 들면10,000 내지 20,000rpm의 중속으로 10 내지 20분, 바람직하게는 약 15분, 저속, 예를 들면 1,000 내지 10,000rpm의 저속으로 1 내지 3분, 바람직하게는 약 2분 동안 교반시켜 믹싱하는 믹싱단계;II) The mixture in which the above-mentioned heating step has been completed is successively heated at a high speed such as 20,000 to 35,000 rpm at a high speed for 3 to 8 minutes, preferably about 5 minutes, at a medium speed such as 10,000 to 20,000 rpm, To 20 minutes, preferably about 15 minutes, at a low speed, for example, at a low speed of 1,000 to 10,000 rpm for 1 to 3 minutes, preferably about 2 minutes, and mixing;
III) 계란 100중량부를 기준으로, 우유 15 내지 25중량부 및 버터 15 내지 25중량부를 혼합한 후 55 내지 65℃, 바람직하게는 약 60℃의 온도로 가열하는 혼합물 가열단계;III) mixing 15 to 25 parts by weight of milk and 15 to 25 parts by weight of butter, based on 100 parts by weight of eggs, and heating to a temperature of 55 to 65 DEG C, preferably about 60 DEG C;
IV) 상기 단계 II)의 믹싱단계가 종료된 혼합물에 계란 100중량부를 기준으로, 쌀가루 60 내지 70중량부를 혼합하여 썩은 뒤 단계 III)의 가열단계가 종료된 혼합물을 더 부가하여 썩는 혼합단계;IV) Mixing the mixture in which the mixing step of the step II) has been completed with 60 to 70 parts by weight of the rice flour based on 100 parts by weight of the egg, and further adding the mixture after the heating step of step III) has been completed;
V) 상기 단계 IV)의 혼합단계가 종료된 혼합물에 계란 100중량부를 기준으로, 소나무발효액 20 내지 30중량부 및 대추 12 내지 20중량부를 혼합하여 반죽하는 반죽단계;V) a kneading step of mixing 20 to 30 parts by weight of a pine needle fermentation broth and 12 to 20 parts by weight of a jujube, based on 100 parts by weight of egg, into a mixture in which the mixing step of step IV) has been completed;
VI) 상기 반죽단계를 거친 반죽을 종이가 깔린 틀에 넣는 반죽설치단계;VI) a kneading step of putting the kneaded dough into a paper-laid frame;
VII) 상기 단계 VI)의 반죽설치단계가 종료된 틀을 오븐에서 200 내지 220℃, 바람직하게는 210℃로 가열한 뒤 반죽의 상부가 구워지면, 틀의 뚜껑을 닫고, 상부의 온도를 155 내지 165℃, 바람직하게는 160℃로 고정하고, 하부의 온도를 145 내지 155℃, 바람직하게는 150℃로 고정한 상태에서 70 내지 90분, 바람직하게는 약 80분 동안 굽는 굽는단계;VII) The mold in which the kneading step of step VI) has been completed is heated in an oven at 200 to 220 캜, preferably 210 캜. When the top of the dough is baked, the lid of the mold is closed, Baking for a time period of from 70 to 90 minutes, preferably about 80 minutes while the lower temperature is fixed at 145 to 155 占 폚, preferably at 150 占 폚, at a temperature of 165 占 폚, preferably 160 占 폚;
VIII) 상기 굽는단계가 종료된 후 오븐에서 틀을 꺼내어 종이를 제거한 뒤 상부 표면을 식용유로 도포하는 식용류 도포단계;VIII) After the baking step is completed, the mold is removed from the oven to remove the paper, and then the top surface is coated with cooking oil;
IX) 상기 식용류 도포단계가 종료된 후 20 내지 28시간, 바람직하게는 약 24시간 동안 숙성시키는 숙성단계를 포함한다.IX) aging for aging for 20 to 28 hours, preferably about 24 hours after the edible application step is completed.
여기서, 상기 소나무 발효액은 소나무 100중량부를 기준으로, 꿀 10 내지 30중량부, 바람직하게는 약 20중량부 및 소주 80 내지 120중량부, 바람직하게는 100중량부를 혼합 한 후 적어도 5개월 이상, 바람직하게는 6개월 이상, 보다 바람직하게는 6 내지 12개월 동안 숙성한 것을 사용하는 것이 좋다.Here, the pine fermentation broth is preferably at least 5 months or more after mixing 10 to 30 parts by weight, preferably about 20 parts by weight of honey and 80 to 120 parts by weight, preferably 100 parts by weight of honey, based on 100 parts by weight of pine tree , Preferably aged for at least 6 months, and more preferably for 6 to 12 months.
또한, 상기 소나무는 솔잎, 소나무순 등을 사용할 수 있지만, 바람직하게는 봄에 채취한 연한 소나무순을 사용하는 것이 좋다.The pine trees may be pine needles, pine trees, or the like, but it is preferable to use pine trees which are collected in spring.
특히, 상기 소나무순은 불포화성 지방산을 많이 함유하고 있어서 콜레스테롤을 없애고, 동맥경화를 예방하며, 말초 혈관을 확장시켜 혈액순환을 촉진하고, 호르몬의 분비를 증진시키는 효과가 탁월하여 가장 바람직하다.
In particular, the pine seed oil contains a large amount of unsaturated fatty acid, which is most preferable because it has excellent effect of eliminating cholesterol, preventing arteriosclerosis, promoting blood circulation by expanding peripheral blood vessels, and promoting hormone secretion.
이하에서 실시예를 통하여 본 발명을 구체적으로 설명하기로 한다. 그러나 하기의 실시예는 오로지 본 발명을 구체적으로 설명하기 위한 것으로 이들 실시예에 의해 본 발명의 범위를 한정하는 것은 아니다.
Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.
[실시예 1][Example 1]
먼저, 계란 100g, 노른자 39g, 설탕 88g, 꿀 2.5g, 및 소금 0.6g로 이루어진 혼합물을 약 43℃의 온도로 중탕 가열하였다.First, a mixture consisting of 100 g of egg, 39 g of yolk, 88 g of sugar, 2.5 g of honey, and 0.6 g of salt was heated to a temperature of about 43 캜.
그 다음, 상기 중탕가열한 혼합물을 25,000rpm으로 약 5분, 15,000rpm으로 약 15분, 5,000rpm으로 약 2분 동안 믹싱하였다.The hot-boiled mixture was then mixed at 25,000 rpm for about 5 minutes, 15,000 rpm for about 15 minutes, 5,000 rpm for about 2 minutes.
그 다음, 우유 22g 및 버터 22g을 혼합한 후 약 60℃의 온도로 가열하였다.Then, 22 g of milk and 22 g of butter were mixed and heated to a temperature of about 60 캜.
그 다음, 믹싱된 혼합물에 쌀가루 67g을 혼합하여 썩은 뒤 가열한 우유 및 버터 혼합물을 더 부가하여 섞었다.Then, 67 g of rice flour was mixed with the mixed mixture, and the mixture was further mixed with a mixture of heated milk and butter.
그 다음, 상기 썩은 혼합물에 소나무발효액 약 25g 및 대추 약 16g을 혼합하여 반죽하였다.Then, about 25 g of the pine fermentation broth and about 16 g of the jujube were mixed and kneaded into the rotten mixture.
그 다음, 반죽을 종이가 깔린 길이 45cm, 폭 29cm, 높이 7cm의 틀에 넣어 반죽을 분할하였다.Then, the dough was put into a frame having a length of 45 cm, a width of 29 cm, and a height of 7 cm in which the paper was laid, and the dough was divided.
그 다음, 상기 틀을 오븐에서 약 210℃로 가열한 뒤 반죽의 상부가 구워진 후 상기 틀의 뚜껑을 닫고, 상부의 온도를 약 160℃로 고정하고, 하부의 온도를 약 150℃로 고정한 상태에서 약 80분 동안 구웠다.Then, the mold was heated to about 210 캜 in an oven, and then the top of the dough was baked. Then, the lid of the mold was closed, the temperature of the upper portion was fixed at about 160 캜, and the temperature of the lower portion was fixed at about 150 캜 I baked for about 80 minutes.
그 다음, 오븐에서 틀을 꺼내어 종이를 제거한 뒤 붓을 이용하여 상부 표면에 식용유를 바른 후 약 24시간 동안 숙성시켜 카스테라를 제조하였다.
Then, the frame was taken out of the oven, the paper was removed, and a cooking oil was applied to the upper surface using a brush, followed by aging for about 24 hours to prepare a castella.
[실시예 2][Example 2]
실시예 1과 동일한 방법으로 실시하되, 반죽을 하기 전에 혼합물에 곰피추출물 1g을 더 혼합시켜 실시하였다.
The same procedure as in Example 1 was carried out except that 1 g of the mugwort extract was further mixed in the mixture before kneading.
[실시예 3][Example 3]
실시예 1과 동일한 방법으로 실시하되, 반죽을 하기 전에 혼합물에 상백피추출물 0.5g을 더 혼합시켜 실시하였다.The same procedure as in Example 1 was carried out except that 0.5 g of the extract of Momomiborea was added to the mixture before kneading.
[실시예 4][Example 4]
실시예 1과 동일한 방법으로 실시하되, 반죽을 하기 전에 혼합물에 강황 1g을 더 혼합시켜 실시하였다.
The same procedure as in Example 1 was carried out except that 1 g of turmeric was further mixed in the mixture before kneading.
이상에서 설명한 바와 같이, 본 발명이 속하는 기술 분야의 당업자는 본 발명이 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예는 모두 예시적인 것이며 한정적인 것이 아닌 것으로서 이해해야만 한다. 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위의 의미 및 범위 그리고 그 등가개념으로부터 도출되는 모두 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.
As described above, those skilled in the art will understand that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the embodiments described above are all illustrative and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention without departing from the scope of the present invention.
Claims (4)
노른자 35 내지 45중량부; 소나무발효액 20 내지 30중량부; 설탕 80 내지 100중량부; 꿀 1 내지 4중량부; 소금 0.4 내지 1중량부; 쌀가루 60 내지 70중량부; 우유 15 내지 25중량부; 버터 15 내지 25중량부; 및 대추 12 내지 20중량부를 포함하되,
상기 소나무발효액은 소나무 100중량부를 기준으로, 꿀 20중량부 및 소주 100중량부를 혼합 한 후 5 내지 12개월 동안 숙성한 것을 더 포함하고,
상기 소나무는 소나무순, 솔잎, 솔마디 또는 이들의 혼합물인 것을 더 포함하는 카스테라.
Based on 100 parts by weight of eggs,
35 to 45 parts by weight of a yolk; 20 to 30 parts by weight of a pine fermentation broth; 80 to 100 parts by weight of sugar; 1 to 4 parts by weight of honey; 0.4 to 1 part by weight of salt; 60 to 70 parts by weight of rice flour; 15 to 25 parts by weight of milk; 15 to 25 parts by weight of butter; And 12 to 20 parts by weight of jujube,
Wherein the pine fermentation broth further comprises aging for 5 to 12 months after mixing 20 parts by weight of honey and 100 parts by weight of shochu based on 100 parts by weight of pine tree,
Wherein the pine tree is in the order of pine, pine needles, solids or mixtures thereof.
II) 상기 중탕가열단계가 종료된 혼합물을 순차적으로 20,000 내지 35,000rpm으로 3 내지 8분, 10,000 내지 20,000rpm으로 10 내지 20분, 1,000 내지 10,000rpm으로 1 내지 3분 동안 교반시켜 믹싱하는 믹싱단계;
III) 계란 100중량부를 기준으로, 우유 15 내지 25중량부 및 버터 15 내지 25중량부를 혼합한 후 55 내지 65℃의 온도로 가열하는 혼합물 가열단계;
IV) 상기 단계 II)의 믹싱단계가 종료된 혼합물에 계란 100중량부를 기준으로, 쌀가루 60 내지 70중량부를 혼합하여 썩은 뒤 단계 III)의 가열단계가 종료된 혼합물을 더 부가하여 썩는 혼합단계;
V) 상기 단계 IV)의 혼합단계가 종료된 혼합물에 계란 100중량부를 기준으로, 소나무발효액 20 내지 30중량부 및 대추 12 내지 20중량부를 혼합하여 반죽하는 반죽단계;
VI) 상기 반죽단계를 거친 반죽을 종이가 깔린 틀에 넣는 반죽설치단계;
VII) 상기 단계 VI)의 반죽설치단계가 종료된 틀을 오븐에서 200 내지 220℃로 가열한 뒤 반죽의 상부가 구워지면, 틀의 뚜껑을 닫고, 상부의 온도를 155 내지 165℃로 고정하고, 하부의 온도를 145 내지 155℃로 고정한 상태에서 70 내지 90분 동안 굽는 굽는단계;
VIII) 상기 굽는단계가 종료된 후 오븐에서 틀을 꺼내어 종이를 제거한 뒤 상부 표면을 식용유로 도포하는 식용류 도포단계; 및
IX) 상기 식용류 도포단계가 종료된 후 20 내지 28시간 동안 숙성시키는 숙성단계를 포함하는 카스테라 제조방법.
I) 35 to 45 parts by weight, based on 100 parts by weight of eggs and eggs, of yolk; 80 to 100 parts by weight of sugar; 1 to 4 parts by weight of honey; And 0.4 to 1 part by weight of salt to a temperature of 40 to 45 캜;
II) Mixing the mixture in which the hot water heating step has been completed in succession by stirring at 20,000 to 35,000 rpm for 3 to 8 minutes, 10,000 to 20,000 rpm for 10 to 20 minutes and 1,000 to 10,000 rpm for 1 to 3 minutes;
III) mixing 15 to 25 parts by weight of milk and 15 to 25 parts by weight of butter, based on 100 parts by weight of eggs, and heating to a temperature of 55 to 65 DEG C;
IV) Mixing the mixture in which the mixing step of the step II) has been completed with 60 to 70 parts by weight of the rice flour based on 100 parts by weight of the egg, and further adding the mixture after the heating step of step III) has been completed;
V) a kneading step of mixing 20 to 30 parts by weight of a pine needle fermentation broth and 12 to 20 parts by weight of a jujube, based on 100 parts by weight of egg, into a mixture in which the mixing step of step IV) has been completed;
VI) a kneading step of putting the kneaded dough into a paper-laid frame;
VII) The mold in which the kneading step of step VI) has been completed is heated in an oven to 200 to 220 DEG C, and then the top of the dough is baked, the lid of the mold is closed, the temperature of the upper part is fixed at 155 to 165 DEG C, Baking for 70 to 90 minutes while the lower temperature is fixed at 145 to 155 占 폚;
VIII) After the baking step is completed, the mold is removed from the oven to remove the paper, and then the top surface is coated with cooking oil; And
IX) aging for aging for 20 to 28 hours after the end of the edible application step.
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| KR101765815B1 (en) * | 2015-06-11 | 2017-08-30 | 농업회사법인주식회사밀속사랑 | Hot dog for health using rice and the preparation method therof |
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| KR20000033290A (en) * | 1998-11-23 | 2000-06-15 | 김탁 | Preparation method of of hoelen bread |
| KR20080012081A (en) * | 2006-08-02 | 2008-02-11 | 정순경 | Method for preparing bread by adding fermented pine-leaves extracts |
| KR20110002339A (en) * | 2009-07-01 | 2011-01-07 | 경남정보대학산학협력단 | A method for preparing castella with ecklonia cava, morus alba l and curcuma longa and castella having long stability and good taste |
| KR20120116375A (en) * | 2012-09-07 | 2012-10-22 | 최한얼 | Method for manufacturing castella |
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| KR20000033290A (en) * | 1998-11-23 | 2000-06-15 | 김탁 | Preparation method of of hoelen bread |
| KR20080012081A (en) * | 2006-08-02 | 2008-02-11 | 정순경 | Method for preparing bread by adding fermented pine-leaves extracts |
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