KR101645076B1 - Rice Chiffon Cake prepared with Spinach powder and method for preparing the same - Google Patents

Abstract

The present invention relates to a rice chiffon cake to which a spinach powder is added and a method for producing the rice chiffon cake. More particularly, the present invention relates to a method for producing a rice chiffon cake having excellent physical properties and sensuality by adding a spinach powder at a specific composition ratio, . The rice chiffon cake according to the present invention is prepared by adding spinach powder having various activities such as antioxidation, anti-cancer, immunity enhancement and arteriosclerosis prevention. The rice chiffon cake prepared according to the present invention is a soft and moist It can be used as a health functional food due to various physiological activities of spinach as well as having superior sensuality and quality because it has a unique color of spinach powder while maintaining its physical characteristics.

Description

[0001] The present invention relates to a rice chiffon cake to which a spinach powder is added and a method for producing the same.

The present invention relates to a rice chiffon cake to which a spinach powder is added and a method for producing the rice chiffon cake. More particularly, the present invention relates to a method for producing a rice chiffon cake having excellent physical properties and sensuality by adding a spinach powder at a specific composition ratio, .

At this time, as the living standards of individuals have improved due to the rapid economic growth and the average life span has been extended due to the advancement of medical technology, the westernized food culture and lack of exercise has become a major cause of cancer, circulatory diseases, hypertension, It is also increasing the number of adult diseases.

Spinach is a perennial crop belonging to the southern coast of South Sea region. It is originated in Central Asia. The cultivation area is widely distributed in the northern temperate region. It has a characteristic of strong cold resistance and cool climate. Spinach is known to be involved in the prevention of cancer by the abundance of folic acid, which is known as vitamin A, B1, B2, vitamin C, fibrous iodine and other nutrients essential for DNA synthesis. It is also known as a substance that enhances immune and antitumor activity due to the antioxidant action of beta carotene, a precursor of vitamin A. In recent years, it has been reported that spinach contains not only vitamins and fibrin, but also lutein, which shows antioxidant, anti-cancer and immunostimulating activity, and thus spinach is highly regarded as an agricultural product having high utility value as a functional food material. Furthermore, the green pigment of spinach is more neutral and acidic than other natural pigments, has high safety against light, and has a particularly high antioxidant activity.

Recent studies on spinach have been carried out to investigate nutrient changes by spinach cooking and storage, such as changes in riboflavin content of spinach, chlorophyll content of spinach during storage, and changes in nutrients during storage. In addition, , And optimization of spinach muffins have not yet been studied as processed foods.

Meanwhile, chiffon cake is a soft and moist cake made with vegetable oil, rice flour, egg, sugar, baking powder and the like. Contrary to butter cakes, chiffon cakes are hard or hard to dry because oil is present in liquid form even at relatively low temperatures. The quality, volume and specific gravity of the finished cake are greatly influenced by the physicochemical properties of the cake dough (Chang JO, Ryu HJ 1998. J. East Asian Soc. Diet. Life 8: 51-56.). In addition, the moistness and chewiness of the cake are influenced by the size of the added powder particles, the water binding force, and the fat binding force. In the production of the chiffon cake, the meringue stirs the egg with the foam- As the agitation progresses in a state where the fluidity is not constant but the elasticity is maintained, the fine state is maintained. At this time, the stability of meringue affects dough stability, puffing and texture of the product, and the safety of the dough affects the final quality, depending on the amount of additives.

These chiffon cakes are consumed rapidly due to the recent westernized diet culture, and research on manufacturing technology of functional chiffon cakes for health conscious consumers is also increasing. Recently, chiffon cakes containing various functional ingredients have been developed and marketed. For example, chiffon cakes prepared by using isomaltooligosaccharide or erythritol instead of sugar, GABA tea (tea) Chiffon cake, and chiffon cake made of rice flour. However, there is no example of manufacturing a chiffon cake using spinach.

Thus, in spite of various functionalities of the spinach as described above, there has been no attempt to add spinach to the manufacture of the cake, so that the dough containing the spinach powder and the chiffon cake prepared therefrom have physical and sensory characteristics The present inventors have completed the present invention.

Korean Patent Publication No. 10-2013-0074444 Korean Patent Publication No. 10-2013-0033617

Accordingly, an object of the present invention is to provide a method for producing a rice chiffon cake using a spinach powder as a functional food.

Another object of the present invention is to provide a rice chiffon cake to which a spinach powder prepared by the above method is added.

To achieve the above object, the present invention provides a method for preparing a spinach powder, comprising the steps of: (a) kneading a mixture of egg yolk, sugar, salt, edible oil, rice flour and baking powder, (b) mixing egg white and adding sugar to produce a meringue; (c) mixing the meringue in the dough of step (a); And (d) baking in a preheated oven after putting the dough completed in step (c) into a mold, to which a spinach powder is added.

In one embodiment of the present invention, the egg yolk, sugar, salt, edible oil, rice flour and baking powder in the step (a) may contain 90 to 110 parts by weight of egg yolk, 120 to 120 parts by weight of sugar 1 to 3 parts by weight of salt, 70 to 90 parts by weight of cooking oil, 180 to 200 parts by weight of rice flour, and 3 to 7 parts by weight of baking powder.

In one embodiment of the present invention, the spinach powder may be added at a ratio of 10 to 50% of the weight of the rice flour.

In an embodiment of the present invention, the dough of (a) may be prepared by mixing sugar and salt into egg yolk and mixing with a foaming machine; Adding edible oil and mixing; Mixing and mixing rice flour and baking powder; And a step of kneading a solution in which a mixture of spinach powder, milk, and water is added, and the like.

In one embodiment of the present invention, egg white and sugar in step (b) may be added in an amount of 190-210 parts by weight of egg white and 120-140 parts by weight of sugar relative to the total weight of the dough.

In one example of the present invention, the baking in the step (d) may be carried out at a temperature of 185 to 195 ° C in the upper part and at a temperature of 165 to 175 ° C in the lower part for 20 to 40 minutes.

Also, the present invention provides a rice chiffon cake to which a spinach powder prepared by the above method is added.

The rice chiffon cake according to the present invention is prepared by adding spinach powder having various activities such as antioxidation, anti-cancer, immunity enhancement and arteriosclerosis prevention. The rice chiffon cake prepared according to the present invention is a soft and moist It can be used as a health functional food due to various physiological activities of spinach as well as having superior sensuality and quality because it has a unique color of spinach powder while maintaining its physical characteristics.

1 is a photograph showing the color change of the inner surface of the rice chiffon cake according to the addition amount of the spinach powder.

The present invention provides a method for producing a rice chiffon cake having excellent functionality, physical properties, and sensibility by using a rice chiffon cake using a spinach having various physiological activities.

As described above, spinach is known to be involved in the prevention of cancer by abundant folic acid, which is known as vitamin A, B1, B2, vitamin C, fibrous iodine, and other nutrients essential for DNA synthesis. In particular, it is also known that folate in spinach prevents homocysteine in the blood to prevent arteriosclerosis. It is also known as a substance that enhances immune and antitumor activity due to the antioxidant action of beta carotene, a precursor of vitamin A. In recent years, it has been reported that spinach contains not only vitamins and fibrin, but also lutein, which shows antioxidant, anti-cancer and immunostimulating activity, and thus spinach is highly regarded as an agricultural product having high utility value as a functional food material.

In the present invention, a rice chiffon cake is prepared using the spinach, and the method of manufacturing the chiffon cake according to the present invention comprises: (a) mixing the yolk, sugar, salt, cooking oil, rice flour and baking powder; Adding a mixed solution of water and water to the mixture; (b) mixing egg white and adding sugar to produce a meringue; (c) mixing the meringue in the dough of step (a); And (d) baking in a preheated oven after putting the dough completed in step (c) into a mold.

The method of manufacturing the rice chiffon cake according to the present invention will now be described in more detail as follows.

Step 1: Yolk , Sugar, salt, edible oil, rice flour and baking powder, and then adding a spinach powder solution and kneading

First, the method for producing a rice chiffon cake to which a spinach powder according to the present invention is added can be produced according to a conventional method for producing a chiffon cake using a spinach powder as a raw material for a cake. In particular, The dipping method is a kneading method in which egg yolk and whitening are separated and foamed.

Firstly, egg yolk, sugar, salt, edible oil, rice flour and baking powder can be mixed to prepare the dough. In the mixing of the ingredients, sugar and salt are added to egg yolk and mixed with a foaming machine. Then, To which a rice flour and baking powder are added to prepare a mixture.

Thereafter, a spinach powder solution in which a mixture of spinach powder, milk and water is added to the mixture is kneaded.

The egg yolk, sugar, salt, cooking oil, rice flour and baking powder may be used in an amount of 90 to 110 parts by weight, egg yolk 120 to 140 parts by weight, egg yolk 1 to 3 parts by weight based on the total weight of the dough, May be added in an amount of 70 to 90 parts by weight, the rice flour may be added in an amount of 180 to 210 parts by weight, and the baking powder may be added in an amount of 3 to 7 parts by weight.

The spinach powder may be added at a ratio of 10 to 50% of the weight of the rice flour.

At this time, when the content of each component is added beyond the range described above, the dough is too thin or too hard to be used as a dough for manufacturing a chiffon cake. Therefore, it is preferable to add the respective components within the range described above.

Step 2: Meringue  Steps to manufacture

When the dough is completed by mixing the ingredients through the first step, the egg white is mixed with the dough, and then sugar is added to prepare a meringue.

The term " meringue " refers to a mixture of egg whites and sugar mixed into bubbles. Generally, meringues are formed by mixing air with egg whites having foam-forming ability. In the beginning, the size of bubbles is not constant but fluidity As the stirring progresses, the elasticity is maintained and the fine state is maintained. The stability of the meringue also affects the stability of the dough, the swelling of the product, and the texture.

Therefore, in order to produce a stable meringue, the egg white may be added in an amount of 190 to 210 parts by weight based on the total weight of the dough, and the sugar may be added in an amount of 120 to 140 parts by weight.

In addition, for the production of the meringue, mixing of the egg white and the description can be performed manually or through a mixing device. In an embodiment of the present invention, the egg white is mixed using a mixing device, To produce meringues.

Step 3: Manufacturing the finished dough

After the preparation of the meringue is completed in the second step, the dough produced in the first step, that is, the yolk, the sugar, the salt, the cooking oil, the rice flour and the baking powder are mixed and then a solution in which the spinach powder, milk and water are mixed The meringue prepared in the second step is added to the dough prepared by adding the spinach powder to the dough, and the mixture is mixed to complete the dough for producing the rice chiffon cake to which the spinach powder according to the present invention is added.

Step 4: Baking Step

In the third step, the meringue of the second step is added to the dough of the first step to complete the dough, and then the finished dough is put into a mold and baked in a preheated oven to produce a rice chiffon Cakes are made.

When the finished dough is put into a mold and baked in an oven, the heating condition can be heated to 185 to 195 ° C in the upper part and to 165 to 175 ° C in the lower part for 20 to 40 minutes.

At this time, when the baking process is performed outside the range of the temperature and the heating time, the taste and quality of the prepared cake may be deteriorated.

On the other hand, the inventors of the present invention found that in the case of the rice chiffon cake added with the spinach powder prepared according to the present invention, the moisture content and the specific gravity of the rice chiffon cake were changed due to the addition of the spinach powder, That is, the moisture content and specific gravity of rice chiffon cake prepared by adding spinach powder and spinach powder to each content were analyzed. As a result, The experimental group was found to be almost similar (see Table 5).

Therefore, it was found that the addition of spinach powder did not deteriorate the storage and texture of the moisture content, which is the main factor determining the storage and texture of the cake.

In addition, it was also found from the specific gravity analysis result that the method according to the present invention has a semi-weighted specific gravity of the condition that the bubble formation is good and the product volume becomes large (see Table 3).

Therefore, it has been found that the method of adding the spinach powder according to the present invention to the production of the rice chiffon cake improves the stability of the dough for producing the cake, and the specific gravity and moisture content of the dough can be suitably applied to the manufacture of the cake .

In addition, the taste, flavor, softness, and overall acceptability of the rice chiffon cake prepared by adding the spinach powder were not significantly different from those of the control group (see Table 9), and the spinach powder The sensory preference according to the addition of.

Further, the inventors of the present invention investigated the optimum amount of spinach powder added with the best sensuality and quality in the process of producing the rice chiffon cake by adding the spinach powder. By analyzing the characteristics of the dough, the characteristics of the chiffon cake, Is preferably added in an amount of 10 to 20%, more preferably 20%, based on the weight of the rice flour used in the production of the cake.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for further illustrating the present invention, and the scope of the present invention is not limited to these examples.

< Example >

Experimental material

Eggs, eggs (milk, sterilized, Seoul milk), eggs, eggs, eggs, eggs, etc.), spinach powder (joint business law of Shinan Sekisui Cooperative), rice flour Were purchased and used as experimental materials.

Statistical processing

ANOVA was performed using the SPSS program (SPSS 12.0 for Windows, SPSS Inc., Chicago, IL, USA). The significance of each measurement was significant at Duncan's multi-range test Method.

< Example  1>

The rice containing the spinach powder according to the present invention Chiffon  Manufacturing of cakes

The mixing ratio of the chiffon cake to which the spinach powder of the present invention was added was as shown in Table 1, and the addition amount of the spinach powder and water was added at a ratio of 10, 20, 30, 50% based on 200 g (weight) The mixture was mixed 30 times with egg yolk, sugar, and salt, mixed with oil for 30 times, mixed with rice flour and baking powder, mixed with milk and water, and kneaded with spinach powder. The meringue was prepared by mixing the egg white in a Hobart mixer (N50 (ML-104642), Hobart, USA) for 2 minutes at speed 2, adding sugar and mixing for 7 minutes, To complete the dough of the chiffon cake. After the mixing, 330g of the cake dough was placed in a second chiffon (diameter 18 cm, height 7 cm, height 9.5 cm), and the oven (Deck Oven, Shinshin Machinery Co., Korea) preheated at 190 ° C. and 170 ° C. I baked it for 27 minutes. The baked chiffon cake was cooled for 2 hours at room temperature and used for the experiment.

Composition of the rice chiffon cake containing the spinach powder of the present invention (unit: g) Constituent material (g) Rice flour 200g standard Spinach powder + water (% by weight) 0 10 20 30 50 Powder
(flour) Rice flour 200 180 160 140 100 Spinach powder 0 18.26 36.52 54.78 91.3 Baking powder 5 5 5 5 5 emulsion
(emulsion) Yolk 100 100 100 100 100 Sugar 110 110 110 110 110 Soybean oil 80 80 80 80 80 milk 60 60 60 60 60 water 0 1.74 3.48 5.22 8.7 Salt 2 2 2 2 2 Form
(foam) Egg white 200 200 200 200 200 Sugar 110 110 110 110 110

1) Rice flour moisture content = 13.36%

2) Water content of spinach powder = 5.12%

< Example  2>

The rice containing the spinach powder according to the present invention Chiffon  dough( Doughs ) And cake Bread ) Physical property inspection

<2-1> Dough and cake pH Measurement of

The pH of the dough and cake was measured with a pH meter (pH-200L, request, Seoul, Korea) using 10 g of sample.

The pH of the rice chiffon cake to which the spinach powder is added is shown in Table 2 below. The pH of the dough was the highest at 7.04 in the control group and significantly increased with the addition of spinach powder (p <0.05). The pH of the cake was the same as the pH of the dough.

The pH of the rice chiffon cake dough and cake containing the spinach powder according to the present invention Rice flour 200g standard Spinach powder + water (% by weight) 0 10 20 30 50 Dough pH 7.04 + 0.38 ^a 6.91 ± 0.16 ^ab 6.76 ± 0.11 ^bc 6.67 + 0.04 ^c 6.70 + - 0.13 ^c Cake pH 7.47 0.05 ^a 7.18 ± 0.08 ^b 6.85 ± 0.03 ^c 6.68 ± 0.07 ^d 6.54 + 0.13 ^e

Values are mean ± standard deviation (n = 9).

Means with the same superscripts were significantly different (p <0.05).

<2-2> Rice Chiffon  Dough, viscosity and specific gravity

The viscosity was measured by spindle: L4, rpm: 20.0, 20 ℃ after immersing 35 g in 50 mL beaker using a viscometer (Visco star plus, FUNGILAB, Barcelona, Spain) 1 min was measured. The specific gravity was calculated by the following formula after weighing the cake dough after putting the rice flour into the dough.

The specific gravity and viscosity of the rice chiffon cake to which the spinach powder is added are shown in Table 3 below. The specific gravity of the dough was the lowest at 52.60 g / mL in the control group and 59.05 g / mL in the 10% added group, 59.64 g / mL in the 20% added group, 58.93 g / mL in the 30% added group and 67.41 g / (P <0.05), respectively. Viscosity was also significantly increased with the addition of spinach powder (p <0.05).

The viscosity and specific gravity of the rice chiffon cake dough containing the spinach powder according to the present invention Rice flour 200g standard Spinach powder + water (% by weight) 0 10 20 30 50 Specific Gravity ¹⁾ (g / mL) 52.60 ± 1.38 ^c 59.05 0.30 ^b 59.64 ± 1.28 ^b 58.93 + 1.61 ^b 67.41 ± 1.75 ^a Viscosity ²⁾ (cP) 14704.67 ±
652.11 ^e 15628.56 ±
687.50 ^d 17551.11 ±
1134.95 ^c 20922.44 ±
833.08 ^b 31078.00 ±
845.30 ^a

¹⁾ Values are mean ± standard deviation (n = 3).

²⁾ Values are mean ± standard deviation (n = 9).

<2-3> Measure height

The height of the cake was represented by the average value measured four times at four points of the cake.

The height of the rice chiffon cake added with spinach powder is shown in Table 4 below. The highest value was 5.57 cm in the control group and significantly decreased as the addition of spinach powder was increased (p <0.05).

The height of the rice chiffon cake containing the spinach powder according to the present invention Rice flour 200g standard Spinach powder + water (% by weight) 0 10 20 30 50 Height (cm) 5.57 ± 0.27 ^a 5.15 + 0.07 ^b 4.95 + 0.18 ^c 4.65 ± 0.19 ^d 3.75 ± 0.18 ^e

Values are mean ± standard deviation (n = 12).

Means with the same superscripts were significantly different (p <0.05).

<2-4> Moisture Content and Water Activity

The moisture content of the cake was measured by repeating the measurement three times in a moisture meter (DE / MT-300, Slamed lng, Greifensee, Switzerland) taking 2g of the center of the cake.

The height of the rice chiffon cake to which the spinach powder was added is shown in Table 5 below. The moisture content of the cake was the highest (31.40%) in the control group and significantly decreased with the addition of the spinach powder (p <0.05). Water activity did not show any significant difference (p <0.05) between the 10% and 20% additions to the control, and the lowest 50% addition was 0.862.

The moisture content and water activity of the rice chiffon cake containing the spinach powder according to the present invention Rice flour 200g standard Spinach powder + water (% by weight) 0 10 20 30 50 Water content (%) 31.40 ± 0.35 ^a 30.77 ± 0.33 ^b 30.64 ± 0.15 ^b 30.50 ± 0.26 ^bc 30.18 + - 0.72 ^c Water activity 0.876 + 0.017 ^a 0.876 ± 0.005 ^a 0.874 ± 0.001 ^a 0.868 ± 0.006 ^ab 0.862 ± 0.011 ^b

Values are mean ± standard deviation (n = 9).

Means with the same superscripts were significantly different (p <0.05).

<2-5> Chromaticity

The curst and crumb sides of the cake were measured using a Chroma Meter (CR-200b, Minolta, Osaka, Japan) with L (lightness), a (redness / b (yellow degree) value. The standard plate used was L = 96.88, a = -0.16, b = -0.29, and each sample was measured three times and then expressed as the mean value.

The color of the rice chiffon cake to which the spinach powder was added is shown in Table 6 below. The lightness (L) was significantly higher in the control and 10% added groups, and was significantly lower as the addition of spinach powder increased (p <0.05). Redness (a) and yellowness (b) were also significantly decreased with increasing amount of spinach powder (p <0.05). The lightness (L) and yellowness (b) in the cakes were the highest at 63.12 and 23.28, respectively, in the control group and significantly decreased with the addition of the spinach powder (p <0.05). The greenness (a) was significantly increased with the addition of spinach powder (p <0.05).

The color of the rice chiffon cake containing the spinach powder according to the present invention, Rice flour 200g standard Spinach powder + water (% by weight) 0 10 20 30 50 skin
(crust) L 43.22 + 0.71 ^a 43.24 ± 0.65 ^a 36.49 + 1.25 ^b 34.54 ± 1.24 ^c 30.93 + - 0.87 ^d a 7.80 ± 0.75 ^a 5.37 + 0.16 ^b 5.35 ± 0.48 ^b 3.70 ± 0.24 ^c 2.92 ± 0.14 ^d b 18.06 ± 3.11 ^a 13.74 ± 0.55 ^b 13.30 ± 2.33 ^b 13.84 ± 0.45 ^b 9.68 ± 0.52 ^c debris
crumb L 63.12 ± 0.57 ^a 44.25 + - 0.45 ^b 37.14 + - 1.38 ^c 33.11 + - 0.45 ^d 30.92 ± 0.56 ^e a -4.16 ± 0.43 ^e -6.19 ± 0.27 ^d -3.29 + - 0.42 ^c -1.68 ± 0.21 ^b -0.08 ± 0.17 ^a b 23.28 ± 0.51 ^a 20.28 ± 0.26 ^b 15.69 ± 1.11 ^c 12.52 ± 0.21 ^d 8.12 ± 0.16 ^e

Values are mean ± standard deviation (n = 9).

Means with the same superscripts were significantly different (p <0.05).

<2-6> Observation of inner surface

The internal surface of the cake was photographed with a digital camera (Powershot G-10, Canon, Tokyo, Japan), keeping the internal height of the bread in the black background at the same distance from the camera and the distance from the camera.

As a result, as shown in FIG. 1, the internal color of the rice chiffon cake to which the spinach powder was added was changed to dark green and dark green as the addition amount of the spinach was increased.

<2-6> texture

The texture of the cake was determined by cooling the finished cake for 2 hours, cutting it to 3 × 3 × 3 cm, attaching a 75 mm compression plate to the texture analyzer (Model TA-XT2i, Stable Micro Systems, Godalming, England) The hardness, springiness, cohesiveness, gumminess, chewiness, and resilience of the test pieces were measured from the force-time curves when the test pieces were immersed in the test pieces. Table 7 shows.

As a result, the texture of the rice chiffon cake to which the spinach powder is added is shown in Table 8 below. Hardness was lowest in control group (18.63 g) and significantly increased with increasing amount of spinach powder (p <0.05). Springiness and cohesiveness were significantly lower with increasing amount of spinach powder (p <0.05). Gumminess, chewiness and resilience were significantly increased with the addition of spinach powder (p <0.05).

Operating conditions of the texture analyzer Mode Force in compression Option TPA Sample size 30 mm 30 mm 30 mm Pre-test speed 5.0 mm / s Test speed 5.5 mm / s Post-test speed 5.0 mm / s Distance 30% Trigger type Auto-1g Data acquisition rate 400 pps Probe P75 / 75mm compression platen

Textural characteristics of rice chiffon cake containing spinach powder according to the present invention Rice flour 200g standard Spinach powder + water (% by weight) 0 10 20 30 50 Stiffness (g) 18.63 ± 1.16 ^e 28.68 ± 4.18 ^d 37.52 ± 2.08 ^c 43.68 ± 6.20 ^b 65.97 ± 5.80 ^a Shout 1.03 0.09 ^a 1.01 0.02 ^a 1.03 + 0.11 ^a 0.99 ± 0.03 ^ab 0.93 + - 0.03 ^b Coherence 0.85 + 0.02 ^a 0.83 0.02 ^a 0.80 ± 0.01 ^b 0.79 + 0.02 ^b 0.76 + - 0.03 ^c Gum 15.84 ± 1.19 ^e 23.90 ± 3.06 ^d 29.91 ± 1.57 ^c 34.54 + 4.59 ^b 50.02 + 4.97 ^a Chewiness 16.35 ± 2.04 ^d 24.23 ± 3.24 ^c 30.87 ± 3.00 ^b 34.16 + - 4.61 ^b 46.49 + - 4.48 ^a Stability 0.45 0.02 ^c 0.44 + 0.02 ^b 0.40 0.01 ^b 0.39 + 0.02 ^a 0.36 + 0.03 ^a

Values are mean ± standard deviation (n = 9).

Means with the same superscripts in the row are significantly different (p <0.05)

< Example  3>

The rice containing the spinach powder according to the present invention Chiffon  Sensory evaluation of cakes

The sensory evaluation was carried out by 40 students at Sunchon University. At this time, the intensity of the quality characteristic was expressed as 1 point: grass flavor, green tea taste, bitterness, astringency: 9 points, none at all. I also like the color, flavor, softness and overall acceptability of the product very much (strongly): 9 points, not good or not: 5 points, very disliked (weak ): 1 point, and 15 g of the sample was provided in a white plastic dish. The consumers who participated in the sensory test were recorded with their age and gender, and each sample was provided with a water cup, a cup spitting the sample and water.

As a result, the consumer preference of rice chiffon cake added with spinach powder is shown in Table 9 below. The color of the control group was the highest at 6.85 and the addition group showed the range of 4.33 ~ 6.53, which was significantly lower with the addition of the spinach powder (p <0.05). The flavor, softness and overall acceptability of the control group were the highest and the acceptance of the addition of 30% of the spinach powder was higher than that of the control group.

Consumer inspection of rice chiffon cake containing spinach powder according to the present invention Rice flour 200g standard Spinach powder + water (% by weight) 0 10 20 30 50 color 6.85 ± 1.25 ^a 6.53 ± 1.20 ^b 6.08 ± 1.14 ^b 5.48 ± 1.26 ^c 4.33 ± 1.65 ^d Flavor 6.73 ± 1.32 ^a 6.30 ± 1.18 ^ab 5.85 ± 1.33 ^b 5.10 ± 1.30 ^c 4.25 ± 1.45 ^d Softness 6.95 ± 1.24 ^a 6.55 ± 1.08 ^ab 6.08 ± 1.37 ^bc 5.78 + - 1.23 ^c 5.05 ± 1.74 ^d Overall likelihood 6.95 ± 1.28 ^a 6.38 ± 1.15 ^b 6.10 ± 1.17 ^b 5.15 ± 1.14 ^c 4.15 ± 1.48 ^d

Values are mean ± standard deviation (n = 40).

Means with the same superscripts in the row are significantly different (p <0.05)

The characteristic strength of the rice chiffon cake to which the spinach powder is added is shown in Table 10 below. The green tea taste, astringency and bitterness of the grass flavor were the lowest in the control group (1.30). The green tea taste, bitterness and bitterness were significantly increased with the addition of the spinach powder (p <0.05). Therefore, the addition of 20% of spinach powder to spinach rice chiffon cake was determined to be optimal.

The characteristic strength of the rice chiffon cake containing the spinach powder according to the present invention Rice flour 200g standard Spinach powder + water (% by weight) 0 10 20 30 50 Fuller 1.30 ± 0.76 ^e 3.13 ± 1.56 ^d 4.08 ± 1.70 ^c 5.10 ± 1.52 ^b 6.30 ± 1.65 ^a Green tea flavor 1.25 ± 0.67 ^d 3.48 ± 2.00 ^c 4.18 ± 1.71 ^c 5.15 ± 1.63 ^b 6.05 ± 1.99 ^a A bitter taste 1.63 ± 0.95 ^d 2.75 ± 1.63 ^c 3.50 ± 1.91 ^bc 4.03 ± 1.95 ^b 5.10 ± 2.42 ^a bitter 1.33 ± 0.69 ^d 2.43 ± 1.55 ^c 3.08 ± 1.67 ^c 3.90 ± 1.84 ^b 5.13 ± 1.8 ^a 1

Values are mean ± standard deviation (n = 40).

Means with the same superscripts in the row are significantly different (p <0.05)

Considering the physical characteristics and consumer preference of rice chiffon cake added with spinach powder, 20% added group of spinach powder was determined as the optimum blending ratio.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (7)

100 parts by weight of egg yolk, 110 parts by weight of sugar, 2 parts by weight of salt, 80 parts by weight of edible oil, 160 parts by weight of rice flour and 5 parts by weight of baking powder were mixed and then 36.52 parts by weight of spinach powder, 60 parts by weight of milk, Kneading the resulting solution;
(b) mixing 200 parts by weight of egg white and adding 110 parts by weight of sugar to prepare a meringue;
(c) mixing the meringue in the dough of step (a); And
(d) baking in a preheated oven after putting the dough completed in the step (c) into a mold, the method comprising the steps of:
The rice chiffon cake to which the spinach powder was added had a chromaticity value of 36.00 ± 1.25, a redness (a value) of 5.35 ± 0.48, and a yellowness (Yellowness, b value) value is 13.30 +/- 2.33,
The rice chiffon cake to which the spinach powder was added had a solidity of 37.52 ± 2.08, an elasticity of 1.03 ± 0.11, a cohesiveness of 0.80 ± 0.01, a gumminess of 29.91 ± 1.57, a chewiness of 30.87 ± 3.00 and a restorability of 0.40 ± 0.01 Wherein the spinach powder is added to the spinach cake. delete delete The method according to claim 1,
Mixing dough of (a) with egg yolk by adding sugar and salt; Adding edible oil and mixing; Mixing and mixing rice flour and baking powder; And a step of kneading a solution containing a mixture of spinach powder, milk and water, and then kneading the spinach powder and the spinach powder. delete The method according to claim 1,
Wherein the baking step in step (d) comprises heating the rice in a temperature range of 185 to 195 ° C. and a lower temperature of 165 to 175 ° C. for 20 to 40 minutes. A rice chiffon cake to which a spinach powder prepared by the method of any one of claims 1, 4 and 6 is added.

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