KR101542782B1 - Functional beet pound cake and its manufacturing method - Google Patents

Abstract

The present invention relates to a composition of beet pound cakes and a manufacturing method thereof to provide beet pound cakes with improved nutritional value by using beets in a process of baking, ensuring softness in an internal and external texture thereof; preventing stickiness; and maintaining preferable color by adjusting the quantity of beets and ingredients while ensuring excellent taste. In addition, it is possible to mass-produce the cakes by maintaining the mixing ratio of the ingredients consistently other than beets by adding beets in powder form without varying the ratio in the process of baking.

Description

[0001] Functional beet pound cake and its manufacturing method [0002]

More particularly, the present invention relates to a bit pound cake composition and a method for producing the same, and more particularly, to a process for producing a bit pound cake composition by adding a bit to a pound cake to obtain a bit functionality, To a standardized bit pound cake and a method for producing the same.

Beta vulgaris L. is a root vegetable belonging to Chenopodiaceae which is edible and a good source of antioxidant functional substances such as betalains, polyphenols, vitamins and iron. , The beetroot coloring matter substance is composed of betacyanine, which is a red purple pigment, and betaxanthin, which is a yellow pigment.

Conventional bits have a unique flavor such as compost and are not well appetite when ingested. They are difficult to ingest, and they are added to fruits or other substances as natural pigments or used for confectionery. Examples thereof include Korean Patent Publication No. 10-0783095 Patent Document No. 10-2011-0019618 is presented.

On the other hand, anthocyanin pigments and betanin ingredients, which are mostly contained in beets, neutralize free radicals, excel in cancer prevention, help the blood circulation, and have the effect of preventing thrombosis and vascular diseases. It also contains a substance that alleviates cholesterol synthesis, so it protects hepatocytes from fatty liver or the like generated from cholesterol and is effective in preventing liver cancer. In particular, Betanin is known to delay aging and to help with stress resistance. In addition to these, beet has obesity, diabetes, hematopoietic, anti-inflammatory and inflammatory effects, and there are many folic acid, iron and calcium necessary for pregnant women. Even ingestion is effective in preventing anemia.

Accordingly, the present inventor has developed a technique that can be applied to a pound cake which has not been applied to a beverage having superior functionality until now, thereby enabling mass production.

It is an object of the present invention to provide a pound cake which is used in the manufacturing process of a pound cake and which has a unique appearance and texture such as a soft chewing taste and a sticky taste, The present invention also provides a functional bit pound cake in which nutrients are enhanced by controlling the addition amount of ingredients and bits and functionalities of beets, and a method for producing the same.

It is another object of the present invention to enable mass production by adding bits to the pound cake in the form of powder so that other components other than the bits during the pound cake manufacturing process are kept constant without changing the compounding ratio.

In order to accomplish the above object, the present invention is a soft bit pound cake composition comprising 10 to 20 parts by weight of bitumen based on 100 parts by weight of wheat flour, which is a soft type pound cake prepared without using water and shortening.

In addition to the bitumen powder, 145 to 155 parts by weight of sugar, 175 to 195 parts by weight of egg, 80 to 90 parts by weight of fat, 240 to 250 parts by weight of crumb, 3 to 4 parts by weight of baking powder, 85 parts by weight.

In addition, 30 to 40 parts by weight of nuts may be optionally added based on 100 parts by weight of the flour.

In another aspect of the present invention, there is provided a method for producing a powdery mixture, comprising the steps of: preparing a mixed powder by mixing wheat flour, bit powder, and baking powder in a weight ratio; A high-speed creaming step, a third step in which the eggs are added in three to four divided portions, and the mixture is mixed in a high-speed mixer, and the mixed powder, the crumb and the milk produced in the first step are mixed with the mixture in the second step, Wherein the crumb is added in an amount of 240 to 250 parts by weight based on 100 parts by weight of wheat flour and the milk is mixed with 75 to 85 parts by weight based on 100 parts by weight of flour; And a fourth step of panning, forming and baking the dough completed in the third step.

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According to the present invention configured as above, the beet is added to the pound cake manufacturing process to impart the functionality of the beet to the pound cake, that is, by supplementing vitamin C and iron nutrients, which are insufficient in wheat flour, The antioxidative effect of the bit is given to the pound cake, and the cholesterol problem caused by the trans fat is not caused.

In addition, it is possible to control the amount of eggs and butter added while adding a bit to maintain the texture of the pound cake so as not to become soft and sticky, and to improve the color feeling, thereby making it possible to produce a pound cake of excellent quality, , It is not necessary to adjust the components other than the bits during the manufacturing process, thereby enabling mass production of the bit pound cake.

1 is a view showing a manufacturing method of the present invention
2 is a view showing a pound cake of the present invention

Pound cake is a butter cake made by mixing flour, egg, butter and sugar in a ratio of 1: 1: 1: 1 to a round or square box. , Plain cakes and fruit cakes. These pound cakes are divided into a hard type with a somewhat hard feel and a soft type with a soft and moist feel depending on the texture. For softness of the bread, Shortening or the like is used.

However, margarine or shortening is a saturated fat, which changes the natural cholesterol in the body to produce oxidized cholesterol, which is a cause of diabetes, hypertension, heart disease, and the like, and causes diseases.

Accordingly, the present invention provides a method for preventing cholesterol accumulation caused by saturated fat by preventing the occurrence of diseases caused by saturated fats and by using bits that interfere with cholesterol synthesis by adding beets so as to give a smooth and moist aesthetic without using margarine or shortening, And a pound cake containing a bit having a function of preventing the back.

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

1. Materials

Prepare materials as shown in Table 1.

Material name ratio(%) Weight (g) weak flour 100 610 Bit powder 10 20 30 40 61 to 244 Sugar 145 to 155 884.5 to 945.5 egg 175-195 1067.5 to 1189.5 butter 80 to 90 488 to 549 Crum 240 to 250 1464 to 1525 Baking powder 3 to 4 18.3 to 24.4 milk 75 to 85 457.5 to 518.5 Walnut 30 to 40 183 to 244

In the present invention, a soft texture is imparted to the bit pound cake by increasing the content of eggs. In addition, crumb can be added to produce a pound cake with a soft and moist feel, wherein the crumb may be added in an amount exceeding the range shown in Table 1 above.

2. Manufacturing Method

The remaining materials other than the bit powder shown in Table 1 were used in the same manner, and the bit powder was manufactured in a total of five examples according to the ratio shown. Example 5 (containing bit powder at 20%), Example 3 (containing bit powder at 30%), Comparative Example (bit powder 0%), Example 1 Example 4 (containing 40% bit powder).

As shown in Fig. 1, the manufacturing method is the same as the comparative example and the first to fourth embodiments, including the following four steps.

<Step 1> Flour, bit powder and baking powder are sieved to produce a mixed powder. At this time, wheat flour can be used by selecting any one of high strength, gravity strength and shear strength, but it is preferable to use flour.

&Lt; Second Step > After putting the fat in the container and loosening it into the medium, add the sugar to cream the fat at high speed, and then add the eggs three or four times and mix them in the medium. At this time, the butter is selected and used.

<Step 3> The mixed powder, the crumb and the nuts produced in the first step are mixed into the oil mixed with the egg to produce a dough, and then the dough is completed by mixing the milk at a low or medium speed. At this time, nuts include all nuts including almonds, peanuts, and walnuts, and walnuts were used in the present invention.

<Step 4> The finished dough is panned, molded and baked. At this time, the finished dough is filled with 60 to 80% of the pound pan volume placed on the sanitary paper, and the air bubbles on the top surface of the dough are removed.

The dough that has been panned and formed is put on the first flat plate and the first baking is carried out for 150 minutes at 150 ~ 250 ℃ and at 100 ~ 200 ℃ for 15 minutes. If the top side of the dough is brown, cover the top of the dough with a second flat plate and carry out a secondary baking at 100 ~ 200 ℃ for 150 minutes and 150 ~ 250 ℃ for 15 minutes. When the second baking is completed, the upper baking is performed at a temperature of 100 to 200 ° C and a lower baking temperature of 100 to 200 ° C for 3 to 20 minutes, and the total time of the first to third baking is set to about 50 minutes to 1 hour.

The reason for manufacturing the pound cake according to the first to third baking processes in the present invention is that the pound cake dough has a high specific gravity, that is, the dough is heavily weighted, so that the dough is not baked for a long time, Temperature control is required.

For example, when baking for a long time at a temperature of 200 ° C and 150 ° C at the top of the dough, only the outer surface of the final dough may ripen and the inside may be less ripe. Therefore, the color of the surface is first raised through the primary baking, and then the secondary baking not only fills the inside of the dough, but also covers the upper part of the primary baked dough so that the upper surface is not too thick or burned.

On the other hand, when the baking time is prolonged and the outer shell is thick, the texture is not good. Therefore, a pound pan other than the pound pan used above may be added to improve the texture by using the double pound pan.

The pound cake prepared as described above is as shown in Fig. 2, and 40%, 30%, 20%, 10% and 0% of bits are added from the left side.

3. Results

Hereinafter, Examples 1 to 4 and Comparative Examples are compared.

1. Texture Characteristic Analysis

A probe (No. 25, 15 mm) was used as an adapter and a test speed of 60 mm (25 mm) was used with a Rheometer (Compac-100 II, Sun Scientific Co., Tokyo, Japan) the sample size (width * length * height) was 40 * 40 * 50 mm, and the elasticity, cohesion, chewiness, cracking, adhesion , Hardness, and strength were measured.

division Resilience Coherence Chewing voice Crackiness Attachment Hardness burglar Comparative Example 110 ± 18 99 ± 20 624 ± 67 67918 ± 4328 -8 ± 11 694 ± 185 367 ± 65 Example 1 99 ± 32 104 ± 22 645 ± 99 66294 ± 8199 -6 ± 9 668 ± 138 361 ± 86 Example 2 100 ± 6 123 ± 19 720 ± 125 72698 ± 15526 -6 ± 9 629 ± 50 352 ± 32 Example 3 99 ± 5 127 ± 14 811 ± 159 78516 ± 13544 -8 ± 13 628 ± 35 360 ± 42 Example 4 115 ± 17 104 ± 13 661 ± 118 74232 ± 5012 -18 ± 16 663 ± 48 358 ± 30

As shown in the above Table 2, the tendency that the pound cake was resilient and hardness and strength were lowered in Examples 1 to 3 as compared with the Comparative Example can be confirmed by adding the bit. In order to produce a pound cake having a smooth texture, it is found that it is preferable to add the beet content at 20 +/- 10%.

In addition, the adhesiveness was found to be better than that of the bit addition group (Examples 1 to 3) as compared with the comparative example as the sticking property to the mouth when chewed was lower.

In addition, the cohesiveness and chewing sound cracking resistance are higher or similar in Examples 1 to 3 as compared with Comparative Examples, and it can be seen that the cohesiveness and chewiness sound cracking are sufficiently chewed.

In the case of Example 4, on the whole, the tendency similar to that of the comparative example and the stickiness are larger, so that a feeling of sticking to the chew improves and the texture is worse.

2. Chromaticity measurement

The L, a, b, and ΔE values were measured using a colorimeter. L = 97.79, a = 0.38, and b = 2.05 were used as the standard white plate values.

division L (brightness) a (redness) b (yellow degree) Comparative Example 1 64.53 + - 0.62 0.34 + 0.34 22.95 ± 0.96 Example 1 50.30 1.51 7.93 + - 0.63 37.87 + - 0.74 Example 2 41.58 + - 2.72 15.54 + - 0.70 33.46 + - 1.74 Example 3 36.25 + 1.66 18.76 ± 0.97 29.81 ± 2.03 Example 4 32.73 ± 1.51 19.50 ± 0.60 27.58 ± 1.60

As shown in Table 3, as the content of the beet increased, the color of the pound cake became darker and the degree of redness increased, and the yellowness tended to be lowered when the content of the beet exceeds 30% Accordingly, the addition amount of the bit powder to the pound cake is selected between 10 and 30%.

3. Sensory Evaluation

Food and Nutrition Cooking Department The subjects were 30 students who attended cooking, cooking, and cooking 7 points scale (very good 7, moderate 4, very bad 1).

division Exterior
(Porosity, organization, appearance) color
(inside) incense flavor Texture Overall
Likelihood Comparative Example 1 5.2 ± 1.3 5.0 ± 1.1 5.3 ± 1.3 5.4 ± 1.2 5.3 ± 1.1 5.2 ± 1.3 Example 1 5.6 ± 0.9 5.6 ± 1.0 5.4 ± 1.0 5.4 ± 1.1 5.4 ± 1.1 5.7 ± 1.1 Example 2 5.5 ± 0.9 5.2 ± 1.4 5.5 ± 1.0 5.3 ± 1.4 5.4 ± 1.2 5.8 ± 1.0 Example 3 5.0 ± 1.0 5.1 ± 1.1 5.4 ± 1.0 4.6 ± 1.0 5.0 ± 1.1 4.8 ± 0.9 Example 4 4.4 ± 1.4 4.1 ± 1.5 4.7 ± 1.0 3.9 ± 1.2 4.1 ± 1.3 3.9 ± 1.5

As shown in Table 4 above, Examples 2 and 3 were rated highly in all items except taste in comparison with the Comparative Example. In case of taste, the score difference between when the bit was not inserted and when the bit was 10 to 20% was very small.

Claims (5)

delete delete delete 10 to 20 parts by weight of bit powder and 3 to 4 parts by weight of baking powder per 100 parts by weight of flour and flour are sieved to produce a mixed powder;
And 145 to 155 parts by weight of sugar based on 100 parts by weight of wheat flour were added to the mixture to make the oil in a vessel. The resulting oil was mixed with 175 to 195 parts by weight of eggs in an amount of 3 to 4 parts by weight based on 100 parts by weight of wheat flour A second step of adding and mixing a circuit;
The crumb is added in an amount of 240 to 250 parts by weight based on 100 parts by weight of wheat flour, and the milk is mixed with wheat flour at a ratio of 75 to 100 parts by weight based on 100 parts by weight of wheat flour, 85 parts by weight;
The dough completed in the third step is panned, formed and roasted. The baking is carried out by baking for 150 minutes at 150 to 250 ° C and 100 to 200 ° C for 15 minutes. After that, The upper part is covered and the second baking is carried out at a temperature of 100-200 ° C. and a lower temperature of 150-250 ° C. for 15 minutes. When the second baking is completed, the temperature is lowered to 100-200 ° C. and lower temperature 100-200 ° C. for 20-30 minutes And a fourth step of performing car baking, wherein the total time of the first to third baking is from 50 minutes to 1 hour.

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