KR101939055B1 - Baumkuchen comprising pine nut and method for preparing the same - Google Patents

Abstract

TECHNICAL FIELD The present invention relates to a baumkuchen containing pine nut and a preparation method thereof, and more particularly to a baumuchen containing a nutshell, a pine nut oil, a pine nut extract and the like, and a production method thereof.

Description

TECHNICAL FIELD The present invention relates to a Baumkuchen containing an effective ingredient of pine nut and a method for producing the same,

TECHNICAL FIELD The present invention relates to a baumkuchen containing pine nut and a preparation method thereof, and more particularly to a baumuchen containing a nutshell, a pine nut oil, a pine nut extract and the like, and a production method thereof.

Baumkuchen is a traditional German cake. It is a cake that has been baked in a top shape, like an old tree. Baum started to make in Germany in the meaning of a tree and Kuchen was a confectionary, and it was mixed with eggs, butter, sugar, flour, spices, etc. and kneaded and thinly sliced, It is made up of several layers like a tree ring. The taste is similar to a castella or pound cake, usually served with fresh cream, etc., to add flavor to rum, whiskey, or other liqueur.

Baumkuchen is a cake originating in Germany, but it has been developed and developed independently in Japan, and is now an indispensable presence for luxury gift sets in Japan. In particular, Baumkuchen, made with the image of trees growing year after year, matches Japanese culture and now Baumkuchen itself is being reborn as a cake symbolizing Japanese culture.

In Korea, there is a culture of enjoying dessert among young women in their 20s and 30s, and the dessert market is emerging as well as existing bakery companies, department stores and hotels. Various desserts such as pudding, cupcakes, macaroons, miniature cakes and short cakes are on the market, including Baumkuchen. With the launch of various Baumkuchen products, studies have been actively conducted to enhance the nutritional content of the product as well as to provide excellent aesthetics, texture and flavor to enhance the product's competitiveness.

Pinus koraiensis Siebold et Zuccarini is an evergreen tree belonging to the Pinus koraiensis, distributed throughout Korea and distributed in Manchuria, Heilongjiang River basin, and Japan (except Hokkaido). Leaves are similar to pine leaves, but they are greener and thicker. The height is 10 to 30 meters and the bark is gray-brown. The leaves are pine needles, and the flower is bloomed in May. The fruit is long ovate, 12 to 15 cm long, 6 to 8 cm in diameter, ripe in September of next year, One pine nuts are fruitful and about 100 pine nuts are produced in one fruit. The seed is a distorted triangle or ovate with dark brown color and has a seed length of 1.2 to 1.8 cm in length and 1.2 cm in diameter. It is widely known as a good calorie food with a calorie content of about 670 calories from 100 g of pine nuts when it is lacking in energy or taste. Since ancient times, pine nut has been used not only for Korean native foods such as confectionery, potatoes, and various kinds of dishes, but also for medicines such as tonic, diabetes, paralysis, analgesia, asthma and pulmonary tuberculosis.

The general composition of pine nut contains 70% fat, 15% protein, 5% carbohydrate and 3% ash, and it contains a lot of fat. So far, most of the component studies on pine nut are also about lipid as the main component.

The most important component of pine nuts is fat, which acts as a nourishing tonic. The fat contained in pine nut is composed of oleic acid, linoleic acid and linoleic acid unsaturated fatty acids. These unsaturated fatty acids are known to make skin beautiful, lower blood pressure, and strengthen stamina. In particular, unlike animal fat, it reduces the amount of cholesterol in the blood, so it has the effect of preventing arteriosclerosis as well as various adult diseases.

In addition, Pisum sativum is a secondary metabolite of plant, which secretes substances such as rosin. In general, this substance contains various physiologically active ingredients such as α-ounion, β-pinene, campane, terpenoid and flavonoids such as ercetin and kaempferol . In addition, the protein content is 3.1%, but the fat content is 13.1% and the energy content is 6,104 kcal / kg, which is being studied as a functional ingredient.

It is an object of the present invention to provide Baumkuchen which contains Baumkuchen containing nuts, pine nut oil and Parsley Extract, and which contains nutrients and flavor of pine nut while maintaining excellent texture.

In order to solve the above problems,

(A) preparing a mixture having a specific gravity of 0.6 to 0.9 by mixing wheat flour, sugar, egg yolk, egg yolk, purified water, butter, baking powder, emulsifier and vanilla extract; (b) (C) adding the kneaded product to a surface of a support rod, and rotating the support rod to produce a kneaded product having a viscosity of 30 to 90 cps, And (d) repeating the step (c) to laminate the kneaded product in the circumferential direction of the support bar to produce a multi-layered Baumkuchen.

The mixture may provide a method of making Baumkuchen further comprising rice flour.

The kneaded product may provide a method of manufacturing Baumkuchen, which comprises a ratio of nuts, pine nut, and parsley extract at a weight ratio of 1: 1 to 2: 1 to 3.

The thickness of one layer of the multi-layered Baumkuchen may be the same as the thickness of one layer of the multi-layered Baumkuchen which is 1 mm to 3 mm.

The thickness of one layer of the multi-layered Baumkuchen can provide a method of manufacturing Baumkuchen having a thickness of 4 mm to 5 mm of one layer of the multi-layered Baumkuchen.

The heating may be carried out at a temperature of 180 to 400 ° C.

In addition, the present invention can provide Baumkuchen prepared according to the above-mentioned method.

The present invention can provide Baumkuchen which has improved flavor of pine nuts by including nuts, pine nut oil, and parsley extract.

In addition, the present invention can provide Baumkuchen having a high nutritional content by including nuts, pine nut oil, and pine nut extract.

In addition, the present invention can provide a Baumkuchen having a soft and moist texture by containing yolk and pine nut oil.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other features and advantages of the present invention will become more apparent by describing in detail exemplary embodiments thereof with reference to the attached drawings in which: These embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art to which the invention pertains. Only. Like reference numerals refer to like elements throughout the specification.

Hereinafter, the present invention will be described in detail.

An embodiment of the present invention comprises the steps of (a) mixing a flour, sugar, egg yolk, purified water, Preparing a kneaded product having a viscosity of 30 to 90 cps by adding at least one selected from the group consisting of nuts, pine nut oil, parsley extract, and combinations thereof, and (c) sticking the kneaded product to the surface of the support rod, (D) repeating the step (c) so as to form a multi-layered Baumkuchen by laminating the kneaded product in the circumferential direction of the support rod, thereby providing a method of manufacturing Baumkuchen .

Here, Baumkuchen refers to cookies baked by forming a thinly woven cloth into the same core shape by repeating the process of baking a cloth made by adding eggs or butter to the periphery of a support bar, and repeating the process of baking.

According to the present invention, Baumuchuhn having excellent texture, nutrition, flavor and the like can be produced by adding specific additives to the kneaded product for Baumkuchen in a predetermined ratio.

The step (a) may be a step of mixing raw materials for preparing baumuchuen, and may be mixed with flour, sugar, egg yolk, egg yolk, purified water, butter, baking powder, emulsifier and vanilla extract.

At this time, the specific gravity of the mixture may be 0.6 to 0.9.

Specifically, it may further include at least one selected from the group consisting of starch derived from rice, maize, potato, tapioca, sorghum and the like, and processed starch, which may include wheat flour and the other grain flour.

It is preferred that wheat flour be contained at 80 wt% or more as the included grain powder. The wheat flour may be, for example, a strong powder, a gravity powder, a pulverizing powder or the like. In order to realize softness or the like as a cake, a flour powder having a small protein content is most preferable.

In particular, the mixture may further include rice flour. Basically, rice flour is further added to the flour base, thereby improving the elasticity of the batter and enhancing the flavor harmony with the nourishing additives.

Examples of the saccharide contained in the mixture include, but are not limited to, sugar, isomerized sugar, oligosaccharide, glucose, trehalose, fructose, maltose, reduced maltose and starch syrup. Further, it is most preferable to use sugar and oligosaccharide together.

The sugar may be included in 100 to 150 parts by weight, preferably 120 to 130 parts by weight, based on 100 parts by weight of the flour. When the sugar is contained in an amount of less than 100 parts by weight based on 100 parts by weight of the flour, there is a fear that the sweetness is insufficient and the flavor becomes flat. When the sugar is more than 150 parts by weight, a thick taste or a moisturizing effect of the sugar becomes strong.

The oligosaccharide may be contained in an amount of 15 to 25 parts by weight based on 100 parts by weight of the flour.

In addition, the Baumkuchen-making blend may contain egg shells in an amount of 255 to 420 parts by weight, preferably 255 to 400 parts by weight, more preferably 300 to 350 parts by weight, based on 100 parts by weight of the flour.

When the total content of the whiskers is less than 255 parts by weight based on 100 parts by weight of the flour, a large amount of the cloth is applied to the Baumkuchen fabric which is being fired due to a high sheen viscosity. In such a case, There is a fear that the texture may deteriorate due to lack of volume.

Therefore, by including the whole egg in the above-mentioned range, an appropriate thickness of each layer included in Baumkuchen can be realized and an excellent texture can be realized.

The mixture may further contain egg yolk, which can produce a richer taste, and is preferably contained in an amount of 30 to 70 parts by weight based on 100 parts by weight of the flour.

Particularly, egg yolk is added in addition to egg yolk, so that it is easy to mix with grain powder, so that no lump is generated, and the specific gravity of the kneaded product is controlled to 0.6 to 0.9.

Accordingly, the present invention can form a uniform and light bread layer by making Baumkuchen as a kneaded product containing egg yolk within the above range.

Purified water is added in an amount to appropriately control the density and viscosity of the dough while mixing various raw materials.

The mixture may contain butter, which can be used by dissolving in a bath at about 60 캜. Most preferably, the butter is contained in an amount of 50 to 75 parts by weight based on 100 parts by weight of the flour.

The mixture includes an emulsifier, which may be included in an amount of 1 part by weight to 3 parts by weight based on 100 parts by weight of the flour. The emulsifier can increase foam strength, foam stability, emulsion stability, moisturizing power, and anti-aging effect of the batter.

Vanilla extract is obtained by treating vanilla beans with alcohols such as rum or vodka, and is added to remove the smell of milk and to give a good fragrance.

The mixture may further comprise liquid shortening, which is used to suitably implement the shortening properties of the product to impart crispness and the creaming properties to adhere air well.

Specifically, the raw materials contained in such a mixture are preferably subjected to a specific pretreatment. The baking powder and the baking powder are evenly mixed and sieved in a sieve of about 25 to 35 mesh, in order to prevent the aggregation of powder due to the even mixing of air. Eggs, liquid shortening, and oligosaccharides can be maintained at a temperature of 23 to 27 ° C to control the uniform mixing of the raw materials and the final product temperature. The butter is kept at a temperature of 15 to 20 DEG C so as to uniformly contain air during whipping. In addition, the Baumkuchen kneaded product is kept at room temperature 18 to 23 ° C during the preparation of the kneaded product so that the deviation from the final kneading temperature is reduced.

The step (b) is a step of imparting flavor and nutrition of pine nuts to Baumkuchen prepared according to the present invention by mixing the pine-related raw materials with the mixture.

At this time, a kneaded product having a viscosity of 30 to 90 cps can be prepared by adding at least one selected from the group consisting of nuts, pine nut oil, extract of pine nut, and a combination thereof.

The pine nut is extracted from pine nut oil and the remaining pine nut is used as pine nut, and can be used as a fine powder by freeze-drying or drying at room temperature. By including nuts in an amount of 8 to 12 parts by weight based on 100 parts by weight of wheat flour, the nuts contained in the nuts can be supplemented to Baumkuchen and the flavor of pine nut can be added. In addition, the viscosity of the kneaded product can be increased and a more resilient texture can be realized.

Pine nut oil is used as a fat retainer of the present invention. Particularly, since pine nut oil is used as a fat contained in kneaded water, not only the texture is saved but also antioxidant and antibacterial effect can be imparted to the batter. Baumkuchen can provide an immune enhancing effect upon ingestion.

The nuts oil may be used in an amount of 0.03 to 0.2 part by weight based on 100 parts by weight of the flour. When the amount of the crude oil is less than 0.03 parts by weight, the texture becomes hard and the hardening speed after the production becomes high. When the amount of the oil is more than 0.2 parts by weight, the oil becomes too much and the unique light texture of Baumkuchen itself is deteriorated.

Accordingly, by producing the kneaded product by including the nuts in the above-mentioned range, it is possible to provide Baumkuchen which satisfies excellent texture and high nutrition at the same time.

The extract of Picea zodiacus is an extract containing the beneficial ingredients contained in the Picea zodiacus by hot water extraction or supercritical extraction and can be included in the Baumkuchen production dough.

In particular, the supercritical udder extract is obtained by extracting pine nuts and remaining udon leaves under supercritical conditions, and the extract can be extracted using supercritical carbon dioxide.

It is known that the extract of zucchini has the effect of decomposing the fat in the body when consumed. When Baumkuchen containing zucchini extract is consumed as a dessert, the accumulation of fat due to the cake can be further mitigated.

By adding the extract of Picea magna with 0.02 to 0.1 part by weight of 100 parts by weight of wheat flour, it is possible to appropriately realize the inherent flavor and anti-obesity effect of Picea magna.

The step (c) is a step of producing a Baumkuchen shape with the kneaded product, the kneaded product is adhered to the surface of the support rod, and the surface of the kneaded product is heated while rotating the support rod.

In this case, the heating can be performed at a temperature of 180 to 400 ° C, and the moisturizing feeling and shape retention of Baumkuchen can be maintained by baking at a temperature within the above range

Specifically, paper can be wound around a rotatable support rod for easy separation after manufacture of Baumkuchen. The above-mentioned kneaded product can be adhered to paper fixed on a support rod, and the surface of the kneaded product adhered to the support rod can be heated and fired while rotating the support rod.

The step (d) is a step of laminating the slice layers of Baumkuchen, and the multi-layer Baumkuchen can be produced by laminating the kneaded products in the circumferential direction of the support rod.

In this case, the thickness of one layer of the laminated Baumkuchen may be 1 mm to 3 mm, and the difference in distance from the center to the innermost layer at the distance from the center of the Baumkuchen cross section to the outermost layer may be 3 to 5 cm , And when the specific gravity of the kneaded product is adjusted to about 0.6 to 0.7, the thickness is easily realized.

Further, the thickness of one layer of the laminated Baumkuchen may be 4 mm to 5 mm, and the difference in distance from the center to the innermost layer at the distance from the center of the Baumkuchen cross section to the outermost layer may be 4 to 5.5 cm , And when the specific gravity of the kneaded product is adjusted to about 0.8 to 0.9, the thickness is easily realized.

The kneaded product according to the present invention has a viscosity of 30 to 90 cps at 30 DEG C and is heated to a temperature of 300 to 400 DEG C to be laminated to produce Baumuchuhn having a thickness in the above range.

Upon completion of the manufacture of the tree ring-shaped Baumkuchen through the support rod and heating, it can be cooled, sprayed with orange alcohol and sealed with vinyl. This provides a more smooth texture and flavor.

The sealed Baumkuchen can be aged at a temperature of 15 to 20 占 폚 for 3 to 4 days to enhance Baumkuchenman's light texture, nuts flavor and the like, and improve the harmony among other ingredients.

Further, another embodiment of the present invention can provide Baumkuchen prepared according to the method described above.

Hereinafter, specific embodiments of the present invention will be described. However, the embodiments described below are only intended to illustrate or explain the present invention, and thus the present invention should not be limited thereto.

Example

Butter, sugar and egg whites, and whipped using a whip. The remaining one third of the whole egg was added to the mixture, and the remaining egg yolk, egg yolk, liquid shortening, oligosaccharide, emulsifier, and vanilla extract were added to the mixture to prepare a mixture.

Wheat flour and baking powder were added and the mixture was kept at 40 mesh. Then, the mixture was added to the mixture to prepare a kneaded product. The kneaded product had a specific gravity of about 0.7, a viscosity of 70 cps, and a kneading temperature of 28 ° C.

Here, nuts, pine nut oil, and rice husk extract were added and re-kneaded.

Finally, the kneaded product contained 100 parts by weight of sugar, 100 parts by weight of sugar, 17 parts by weight of oligosaccharide, 300 parts by weight of egg yolk, 30 parts by weight of egg yolk, 60 parts by weight of butter, and 2 parts by weight of emulsifier.

The kneaded product containing the pine nut was adhered to the support bar, and the kneaded product was heated by rotating and heating. The kneaded product was baked while the kneaded product was continuously rotated to complete Baumkuchen.

One. Sensuality  Experiment

Sensory evaluation such as taste and overall acceptability was measured for Baumkuchen prepared in the examples, and the results are shown in Table 1 below.

The above sensory evaluation was done by 20 points (10 men and 10 women) who had more than 3 years experience in food related field and measured by 5 point scale method.

One 2 3 4 5 Response rate (%) 1 person (5%) 2 people (10%) 5 people (25%) 10 people (50%) 2 people (10%)

As shown in Table 1, the Baumkuchen according to the present invention has a response rate of 3 points or more of 85% or more, which shows good taste and good taste.

2. Texture  evaluation

For the Baumkuchen prepared in the Examples, a texture evaluation such as softness and moistness of Baumkuchen was requested, and the results are shown in Table 2 below.

The above-mentioned evaluation was made by 20 points (10 persons in each of men and women) who had more than 3 years experience in the food-related field and measured by the 5 point scale method (the closer to 5 points, the more moist and tender).

One 2 3 4 5 Response rate (%) 1 person (5%) 3 people (15%) 3 people (15%) 6 (30%) 7 people (35%)

As shown in Table 2, Baumkuchen according to the present invention has a response rate of 3 points or more of 80% or more and has a very soft and moist texture.

Claims (7)

(a) preparing a mixture having a specific gravity of 0.6 to 0.9 by mixing flour, sugar, egg yolk, purified water, butter, baking powder, emulsifier and vanilla extract;
(b) preparing a kneaded product having a viscosity of 30 to 90 cps by adding nuts, nuts oil and extract of pine nut to the mixture;
(c) adhering the kneaded product to the surface of the support rod and heating the surface of the kneaded product while rotating the support rod; And
(d) repeating the step (c) to laminate the kneaded product in the circumferential direction of the support bar to produce a multi-layered Baumkuchen,
The extract of Pyranthrene sp. Is a supercritical Pyranthrene extract extracted using supercritical carbon dioxide,
0.02 to 0.1 parts by weight of the extracted extract of Pyranthorn extract is added to 100 parts by weight of the flour,
The nippon oil is added in an amount of 0.03 to 0.2 part by weight based on 100 parts by weight of the flour,
Wherein the kneaded product comprises nuts, pine nuts and extract of Picea juncea at a weight ratio of 1: 1 to 2: 1 to 3,
Production method of Baumkuchen containing pine nut.
The method according to claim 1,
Wherein the mixture further comprises rice flour,
Production method of Baumkuchen containing pine nut.
delete The method according to claim 1,
The thickness of one layer of the multi-layered Baumkuchen is 1 mm to 3 mm,
Production method of Baumkuchen containing pine nut.
The method according to claim 1,
The thickness of one layer of the multi-layered Baumkuchen is 4 mm to 5 mm,
Production method of Baumkuchen containing pine nut.
The method according to claim 1,
Wherein the heating is carried out at a temperature of 180 to < RTI ID = 0.0 > 400 C,
Production method of Baumkuchen containing pine nut.
A pine-containing Baumkuchen prepared according to any one of claims 1, 2 and 4 to 6.