KR102095994B1 - Manufacturing method for pound cake - Google Patents

Abstract

The present invention relates to a method of manufacturing pound cake, capable of obtaining a soft texture. The method of manufacturing the pound cake includes: performing aging by immersing nuts in wine; separating the aged nuts from the aged wine; preparing wine syrup including the aged wine; preparing a wine syrup mixture by heating the wine syrup, adding granulated sugar to the wine syrup, and stirring the wine syrup; preparing an egg yolk mixture by putting egg yolk, adding the wine syrup mixture and the granulated sugar to the egg yolk, and stirring the egg yolk; preparing a butter mixture by putting butter, adding salt to the butter, and double-boiling the butter; preparing a meringue; preparing a dough composition by mixing the butter mixture, the wine syrup mixture, and the egg yolk mixture, stirring the mixtures, putting the meringue to the mixtures, and stirring the mixtures; primarily kneading the dough composition after adding soft flour and baking powder to the dough composition; secondarily kneading the primarily-kneaded dough composition after mixing the primarily-kneaded dough composition with the meringue; forming a cake body by applying the aged nuts to the secondarily-kneaded dough composition; and preparing the pound cake by baking the formed cake body in an oven.

Description

{Manufacturing method for pound cake}

The present invention relates to a cake manufacturing method, and more particularly, to a method for manufacturing a pound cake containing aged nuts.

Cake (Cake) is a generic term for Western sweets baked by mixing and mixing ingredients such as sugar, eggs, flour, butter, milk, cream, fresh cream, liquor, lemon, chocolate, coffee, fruit, spices, and yeast. .

In general, a cake refers to bread made from flour, eggs, butter, milk, and sugar as a main ingredient, and then topped with cream and fruits, but without cream or fruit, such as pastries or cheese cakes or hot cakes. And there are many types, such as cold and hardened.

Among these various types of cakes, there are pound cakes that are named after baking by mixing 1 pound (453 g) of flour, eggs, sugar, and butter, which are typical cake ingredients, from England.

On the other hand, the conventional pound cake made of flour, eggs, sugar and butter in a traditional 1: 1: 1: 1 blend ratio has poor elasticity due to the characteristic stiff texture with little elasticity, so that the skipping is not smooth when eating. There was a problem. Therefore, in order to eat the pound cake prepared in the conventional method, there is a disadvantage that it must be eaten with a drink such as milk or tea.

In addition, because the content of wheat flour is higher than that of ordinary cakes, people with weak digestibility have problems with not being able to properly digest pound cakes, as well as providing a cause of obesity or various adult diseases, which is harmful to health and wheat is digested There is a problem that quickly progresses and feels hungry easily.

Korean Registered Patent Publication No. 10-1542782 (announced on August 7, 2015) Korean Registered Patent Publication No. 10-1934254 (announced on March 25, 2019)

The problem of the present invention, devised to solve the above-mentioned problem, relates to a method of manufacturing a pound cake that includes a nut matured in wine to provide elasticity to the cake and to obtain a soft texture during eating.

In addition, the incidental problem of the present invention relates to a method of manufacturing a pound cake capable of improving the palatability by increasing the moisture content of the cake by adding the wine aged with nuts, thereby increasing the palatability.

The present invention, devised to achieve the above object, is a method of manufacturing a pound cake, immersing nuts in wine to aging the nuts and wine for about 3 months or more, and aging out the nuts immersed in the wine to mature the wine Separating the aged nut and the aged wine aged together with the nut, preparing a wine syrup containing the aged wine, placing the wine syrup in a heating vessel, heating the wine syrup, and then heating the wine syrup in the heating vessel After adding about 3 to 7 parts by weight per granule based on 100 parts by weight, stirring to prepare a wine syrup mixture, put the egg yolk in the first container, and then 100 parts by weight of the egg yolk in the first container As a guide, about 5 to 10 parts by weight of the wine syrup mixture and about 3 to 7 parts by weight per granule are added, followed by stirring the egg yolk mixture Step of manufacturing, after putting the butter in the second container, after adding about 0.05 to 0.1 parts by weight of salt based on 100 parts by weight of the whole butter to the second container, and then bathing the second container at about 30 ℃ to 50 ℃ Preparing a butter mixture by dissolving the butter and salt, whipping egg whites in a third container, and then about 3 to 5 parts by weight per granule based on 100 parts by weight of the egg whites in the third container Whipping whilst preparing a meringue, mixing the butter mixture with the wine syrup mixture and the egg yolk mixture, then stirring in a stirrer, adding the meringue to the stirrer and stirring to prepare a dough composition, After adding the powder and baking powder to the dough composition, first kneading in a kneader, kneading the meringue in the first kneaded dough composition After the second step of kneading in the kneader, forming the cake molded body having an arbitrary shape by applying the aged nut to the second kneaded dough composition and baking the molded cake molded body in an oven to prepare a pound cake Includes steps.

The production of the wine syrup, about 40 to 50 parts by weight of water, about 20 to 30 parts by weight per granule, about 5 to 10 parts by weight of starch syrup and about 15 to 20 parts by weight of brandy based on 100 parts by weight of the aged wine After mixing, it is characterized by being prepared by simmering for about 20 to 30 minutes.

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After the step of forming the cake molded body, the fermentation step of fermenting the cake molded body at about 25 ° C to 35 ° C for about 40 to 60 minutes and aging the fermented cake molded body at a temperature lower than the fermentation temperature for about 20 to 30 minutes It characterized in that it further comprises a maturation step.

In the step of preparing the pound cake, the cake molded body is pre-baked at about 150 ° C to 180 ° C for about 10 to 15 minutes, the wine syrup is applied to the pre-baked cake molded body, and the cake molded body is dried in a dryer. And a step of baking the dried cake molded body at a temperature lower than the initial temperature for about 20 to 30 minutes.

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The present invention provides elasticity to the pound cake by including the aged nuts in the wine, and also increases the moisture content of the pound cake by adding the wine aged with the nuts, so as to obtain a soft texture when eating the pound cake, and ripening in the pound cake It has the effect of increasing the preference of consumers by providing excellent flavors unique to the wine.

The following drawings attached in this specification are intended to illustrate preferred embodiments of the present invention, and serve to further understand the technical idea of the present invention together with the detailed description of the present invention, so the present invention is limited only to those described in those drawings. And should not be interpreted.
1 is a flow chart showing a method of manufacturing a pound cake according to an embodiment of the present invention,
Figure 2 is a flow chart showing a pound cake manufacturing method according to another embodiment of the present invention,
Figure 3 is a flow chart showing the baking step of the molded cake in the pound cake manufacturing method according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the method for preparing a pound cake according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart showing a method of manufacturing a pound cake according to an embodiment of the present invention. Referring to Figure 1, the pound cake manufacturing method according to a preferred embodiment of the present invention, first, to prepare nuts and wine.

At this time, it is preferable that the nut is any one of almond, cashew nut, pecan, hazelnut, pistachio, sunflower seeds, walnut, peanut, currant and chestnut.

These nuts are immersed in wine and aged for about 3 months or more (step S10). Here, the wine is preferably white wine. When aging nuts in red wine, there is a problem in that a bitter taste is generated due to the tannin component peculiar to red wine, and the color of the pound cake is excessively black due to the red color of red wine, thereby deteriorating the visual sense.

In addition, when the nuts are immersed in wine and aged for less than about 3 months, the savory taste of the nuts does not sufficiently pour into the wine, and the aging time of the wine is short, so that the peculiar fragrance of the aged wine cannot be sufficiently produced. There is this. In other words, if the aging period is short, the raw materials are not well mixed with each other, and the mixed taste and aroma are not provided, but the unique taste and aroma of each raw material may be delivered to the consumer.

Then, the nuts immersed in the wine are removed to separate the aged wine and aged wine aged together with the aged wine (step S20).

Then, a wine syrup containing aged wine is prepared (step S30).

Here, the method for producing wine syrup, about 40 to 50 parts by weight of water, about 20 to 30 parts by weight per granule, about 5 to 10 parts by weight of starch syrup and about 15 to 20 parts by weight of brandy, based on 100 parts by weight of aged wine After mixing the parts, it is prepared by boiling for about 20 to 30 minutes.

Granulated sugar is a sugar that has been improved in purity by refining ordinary sugar, and has a sweeter strength than sugar and is soluble in cold water. The higher the purity, the lighter the taste, so it has the advantage of less affecting other ingredients.

Here, when the granulated sugar is contained in less than about 20 parts by weight, it is difficult to produce a sufficient sweetness of the wine syrup, and when it is included in excess of about 30 parts by weight, the sweetness of the wine syrup is too strong to highlight the taste of other ingredients.

And, starch syrup increases the viscosity of the wine syrup, and serves to block the evaporation of moisture contained in the wine syrup.

In addition, brandy is a type of alcoholic beverage in which fruit wine is distilled, and brandy is added to a wine syrup mixture in the process of preparing a dough composition to be described later, whereby the peculiar smell of eggs can be removed.

That is, if the brandy is contained in less than about 15 parts by weight, the peculiar smell of the egg cannot be sufficiently removed, and if it is included in excess of about 20 parts by weight, the alcohol flavor of the brandy in the final manufactured cake may be delivered to the consumer.

Then, put the wine syrup into a heating vessel, heat the wine syrup, and then add about 3 to 7 parts by weight per granule based on 100 parts by weight of the wine syrup into the heating container, followed by stirring to prepare a wine syrup mixture (step S40).

Then, put the egg yolk in the first container. Egg yolk is a material that delivers the stickiness and savory taste of the dough, and after adding about 5 to 10 parts by weight of the wine syrup mixture and about 3 to 7 parts by weight per granule based on 100 parts by weight of the egg yolk in the first container, followed by stirring To prepare an egg yolk mixture (step S50).

Then, after putting the butter in the second container, after adding about 0.05 to 0.1 parts by weight of salt based on 100 parts by weight of the butter in the second container, the second container was bathed at about 30 ° C to 50 ° C to butter and salt Dissolve to prepare a butter mixture (step S60).

Here, butter is a material that enhances the flavor of the cake, and when the hot water temperature for heating the second container is less than about 30 ° C, it takes a lot of time to melt the butter, and the butter is hardened easily, making it difficult to mix the raw materials, about 50 If the temperature exceeds ° C, the butter mixture may be excessively heated, resulting in loss of the inherent taste of butter due to latent heat of butter.

In addition, salt is a material for encouraging the taste, and when the salt is mixed with less than about 0.05 parts by weight, it is difficult to enhance the taste because the taste of the salt does not stand out, and when the salt is mixed with more than about 0.1 parts by weight, the salty taste occurs I have a concern.

Then, add egg white to the third container and whip it to foam sufficiently. Then, while slowly adding the granulated sugar to the third container in which the egg white is whipped slowly, whipping again to prepare a meringue (step S70).

Here, meringue is a material for delivering a soft taste, and it is preferable that about 3 to 5 parts by weight per granule is included based on 100 parts by weight of the egg white.

Then, the butter mixture, the wine syrup mixture and the egg yolk mixture are mixed, then stirred in a stirrer, the meringue is added to the stirrer and stirred to prepare a dough composition (step S80).

At this time, when kneading, it is preferable to put a butter mixture, a wine syrup mixture, and an egg yolk mixture into a kneader and perform kneading for about 10 minutes.

Here, it is preferable that the wine syrup mixture is contained in less than about 15 parts by weight based on 100 parts by weight of the entire dough composition. That is, when the wine syrup mixture is mixed in excess of about 15 parts by weight, the moisture content of the dough composition becomes too large, and it becomes difficult to mold a cake molded article having an arbitrary shape to be described later because the dough is softened.

Then, after adding the powder and baking powder to the dough composition, knead it first in a kneader (step S90).

Here, the powdered flour is a flour with low gluten and low content, and has a low protein content and a low specific gravity. At this time, when the thinner powder is mixed with less than about 15 parts by weight based on 100 parts by weight of the entire dough composition, it is difficult to prepare a cake molded body due to insufficient stickiness of the dough due to the properties of the thinner powder.

Then, the meringue is mixed with the first kneaded dough composition, and then kneaded second in the kneader (step S100).

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Next, the second kneaded dough composition is buried with aged nuts to form a cake molded article having an arbitrary shape (step S110).

If it expands, make the dough composition in a roll form like gimbap. Then, the aging nut is evenly applied to the outer surface of the rolled rolled dough composition, and then formed into an arbitrary shape to form a cake molded body. At this time, an arbitrary shape may be a shape of a pretzel, a ring, or the like.

At this time, the aged nut may be in the form of a particle size of about 0.1 to 1cm sprayed. In other words, if the grain size of the aged nut is less than about 0.1 cm, the grain size is small, so it is difficult to give a chewy texture to the consumer. If it exceeds about 1 cm, the grain size is large and it can easily escape from the dough composition and may be difficult to eat due to inconvenient chewing. have.

On the other hand, aged nuts can provide a chewy texture, while at the same time giving a feeling of satiety, nuts, and a visual aesthetic, thereby encouraging consumers to eat.

Here, it is preferable that the aged nuts are contained in less than about 20 parts by weight based on 100 parts by weight of the dough composition. That is, if the aged nut is included in excess of about 20 parts by weight, the unique taste of the nut may be excessively highlighted in the cake.

On the other hand, as shown in FIG. 2, the cake molded body is fermented at about 25 ° C to 35 ° C for about 40 to 60 minutes (step S112), and then the fermented cake molded body has a temperature lower than the fermentation temperature (approximately 10 ° C to the fermentation temperature). It may be configured to further comprise the step of aging at a low temperature of 20 ° C) for about 20 to 30 minutes (step S114).

At this time, if the fermentation time and aging time of the cake molded body are too long, a problem may occur in which corruption progresses after the aging step.

Finally, the molded cake molded body is baked in an oven to prepare a pound cake (step S120).

3, the cake molded body is baked at about 150 ° C. to 180 ° C. for about 10 to 15 minutes (step S121), wine syrup is applied to the cake body, and the cake molded body is dried in a dryer. It is dried (step S122).

Here, since the quality of the cake may vary depending on the baking temperature of the cake molded body, the baking temperature of the cake molded body is important, and after baking for a certain period of time after first baking, lowering the temperature and further baking the cake molded body at the same temperature for a long time, the cake Hardening or burning problems may occur.

And, by applying a wine syrup with a brush on the outer surface of the baked cake molded body, it is possible to prevent the increase in purchasing desire due to the sweetness and luster of the wine syrup, and to prevent the nuts buried in the cake molded body from leaving the cake molded body.

Then, the cake molded body dried in the dryer is further baked at a temperature lower than the initial temperature for about 20 to 30 minutes (step S123) to finally complete the production of the pound cake.

At this time, when the cake molded body is baked at a temperature lower than that of the first stage (about 10 ° C to 20 ° C lower than the initial temperature), if it is baked for less than about 20 minutes, the cake molded body may not be sufficiently inflated, thereby losing flavor. When baking for more than about 30 minutes, the burning of the cake molded body may occur.

Hereinafter, a specific embodiment of the method for manufacturing a pound cake according to the present invention will be described.

[Example 1]

After mixing the egg yolk mixture, the butter mixture, the wine syrup mixture and the meringue, including the aged wine aged with nuts, and stirred for 10 minutes to prepare 10 kg of the dough composition. After adding the powder and baking powder to the dough composition, knead it first for 10 minutes in a kneading machine, and knead it second while adding meringue to the dough composition. A cake molded body was molded by burying 1.5 kg of aged nuts aged in wine in a second kneaded dough composition, and then baked in an oven at a temperature of 170 ° C. for 30 minutes to prepare a pound cake.

[Example 2]

Pound cake was prepared in the same manner as in Example 1, while mixing the meringues little by little in the second kneaded dough composition of Example 1.

[Comparative Example 1]

The aging of the nut of Example 1 was omitted from the wine, and a pound cake was prepared in the same manner as in Example 1.

Hereinafter, to determine the taste and texture of the pound cake prepared in Example 1, Example 2 and Comparative Example 1, a panel of 30 randomly selected panelists was asked to try the pound cake, and a nine-point rating method (close to 9 points) The more 'very good' it was, the closer it was to 1 point, it was analyzed as 'very bad'), and the results are summarized in Table 1 below.

Example 1 Example 2 Comparative Example 1 flavor 8.0 8.7 7.1 Texture 7.8 9.0 7.0

As can be seen from Table 1, in the case of Example 2 in which meringues were mixed, it was found that the taste and texture were improved compared to Example 1.

In the above, the present invention has been described based on the preferred embodiment, but the technical idea of the present invention is not limited to this, and it is possible to carry out modifications or changes within the scope of the claims. Those skilled in the art to which the present invention pertains It will be apparent to those, and such modifications or changes will fall within the scope of the appended claims.

S10: First stage S20: Second stage
S30: Step 3 S40: Step 4
S50: Step 5 S60: Step 6
S70: Step 7 S80: Step 8
S90: Step 9 S100: Step 10
S110: Step 11 S120: Step 12

Claims (7)

a) a first step (S10) of immersing the nuts in wine to mature the nuts and wine for 3 months or more;
b) a second step (S20) of separating the immersed nuts in the wine and separating the aged nuts aged in the wine and the aged wine aged together with the nuts;
c) a third step of producing a wine syrup containing the aged wine (S30);
d) Put the wine syrup into a heating vessel, heat the wine syrup, and then add 3 to 7 parts by weight per granule based on 100 parts by weight of the wine syrup into the heating container, followed by stirring to prepare a wine syrup mixture. Step S40;
e) After adding the egg yolk to the first container, 5 to 10 parts by weight of the wine syrup mixture and 3 to 7 parts by weight per granule based on 100 parts by weight of the egg yolk are added to the first container, followed by stirring the egg A fifth step of preparing a yolk mixture (S50);
f) After putting butter in a second container, 0.05 to 0.1 parts by weight of salt is added to the second container based on 100 parts by weight of the butter, and then the second container is bathed at 30 ° C to 50 ° C to melt the butter and salt. A sixth step of preparing a butter mixture by dissolving (S60);
g) a seventh step (S70) of whipping by injecting egg white into a third container and then whipping while adding 3 to 5 parts by weight per granule based on 100 parts by weight of the egg white into the third container (S70) ;
h) mixing the butter mixture, the wine syrup mixture and the egg yolk mixture, followed by stirring in a stirrer, adding the meringue to the stirrer, followed by stirring to prepare a dough composition (S80);
i) a ninth step of first kneading in a kneader after adding the powder and baking powder to the dough composition (S90);
j) a tenth step (S100) of mixing the meringue with the first kneaded dough composition and kneading a second time in the kneader;
k) an eleventh step (S110) of forming the cake molded body having an arbitrary shape by applying the aged nut to the second kneaded dough composition; And
l) a twelfth step of preparing the pound cake by baking the molded cake molded body in an oven (S120);
Pound cake manufacturing method comprising a. According to claim 1,
Wine syrup production in the third step,
40 to 50 parts by weight of water, 20 to 30 parts by weight per granule, 5 to 10 parts by weight of starch syrup and 15 to 20 parts by weight of brandy, and boiled for 20 to 30 minutes based on 100 parts by weight of the aged wine Method of manufacturing a pound cake, characterized in that it is manufactured. delete According to claim 1, After the eleventh step,
A fermentation step (S112) of fermenting the cake molded body at 25 ° C to 35 ° C for 40 to 60 minutes; And
Aging step (S114) for maturing the fermented cake molded body at a temperature lower than the fermentation temperature for 20 to 30 minutes;
Pound cake manufacturing method characterized in that it further comprises. The method of claim 1, wherein the twelfth step,
Baking the cake molded body at 150 ° C to 180 ° C for 10 to 15 minutes (S121);
Applying the wine syrup to the initially baked cake molded body, and drying the cake molded body in a dryer (S122); And
Baking the dried cake molded body at a temperature lower than the initial temperature for 20 to 30 minutes (S123);
Pound cake manufacturing method comprising a. delete delete

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