KR102134373B1 - Manufacturing method for roly poly type cake and roly poly type cake manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing a cake, and a cake produced thereby. The manufacturing method of a small cake according to the present invention includes the steps of preparing a whole egg mixture, melting and liquefying the mixture of chocolate and margarine, preparing a first mixture, and preparing a second mixture. According to the present invention, it is possible to improve consumer preference.

Description

Manufacturing method of crock cakes and crock cakes produced by the same{MANUFACTURING METHOD FOR ROLY POLY TYPE CAKE AND ROLY POLY TYPE CAKE MANUFACTURED BY THE SAME}

The present invention relates to a method for manufacturing a pancake and a pancake prepared thereby, more specifically, by holding the center of gravity with chocolate and preparing the cake in the shape of a pot, it is possible to enhance the aesthetics of the cake and enhance consumer preference It relates to a method of manufacturing a cake which can be made and can be enjoyed regardless of age group due to its soft touch and flavor, and the cake which has been prepared thereby.

In recent years, as the so-called well-being trend of pursuing quality of life while maintaining a healthy lifestyle and improving living standards has spread, consumers tend to purchase foods more health-oriented and naturally friendly than products containing chemicals harmful to the human body. They prefer products, and in combination, consumers are getting confectionery baking with the same taste and flavor everywhere.

In the case of the above confectionery bakery, it can be largely classified into bread and confectionery. At this time, bread uses main ingredients such as yeast, salt, and water, and other ingredients such as egg, sugar, oil, and milk. After making the dough, it is baked by fermentation, and the confectionery is baked by mixing eggs, sugar, oil, and chemical expanders with flour or grain flour.

On the other hand, in the case of a cake, it is generally classified as bread, but it is inflated using a foamed egg. In the case of such a cake, a myriad of pores are formed inside and it is called a sponge cake because it has a voluminous feel, and has a soft touch and flavor. Because of this, they are ingested regardless of age.

In general, the cake is appropriately selected and mixed with ingredients such as sugar, egg, flour (or starch), butter (or margarine, vegetable oil), milk, cream, fresh cream, liquor, lemon, chocolate, coffee, fruit, and spices. This is a generic term for baked western confectionery. In general, it refers to bread made with flour, eggs, butter, milk, sugar, etc., and topped with cream and fruits, but cream or cream like pastry or cheese cake or hot cake. There are many varieties, such as those without fruits and those that have been chilled and hardened.

The manufacture of these cakes is somewhat different depending on the type, but usually the sugar and oil are mixed together, then the eggs are released, and the flour, salt and baking powder mixture is mixed with liquid ingredients such as milk or water. Other solid materials are added before and after pouring the liquid. One-ball method, which is a faster method, is to put all ingredients except the inflator in one bowl, mix them with a powerful blender, add the inflator and continue mixing. A slight modification to this method is to place some eggs and milk separately and mix them. The muffin method is a method of mixing the mixed liquid ingredients with the mixed dry ingredients, and although it is quick and easy, the texture of the cake is rough and the quality is poor. The chiffon cake is made by modifying the muffin method. Stir the separated egg whites and mix with other mixed ingredients. Crunchy cakes are kneaded in this way and baked in flat layer pans and loaf pans, or in small cups and baked in an oven at 150-210°C.

The important thing in these cakes is the texture, which depends on whether the texture is alive, soft, elastic, melts in your mouth and moist.

However, if you mix a lot of eggs and fats to soften and melt in your mouth, there are problems such as loss of elasticity or decrease in moisture to give elasticity, worsening of mouth melting.

Domestic registered patent No. 10-1698527 (registered on January 16, 2017) Domestic registered patent No. 10-1257853 (registered on April 18, 2013) Domestic registered patent No. 10-1399635 (registered on May 20, 2014)

The present invention is to prepare the cake in the shape of a crust by grabbing the center of gravity with chocolate, which can enhance the aesthetics of the cake, enhance the preference of consumers, and the crust of the crust that can be enjoyed regardless of age due to its soft touch and flavor It is to provide a cake of the manufacturing method and the crock produced thereby.

In addition, the present invention is to provide a mysterious taste of chocolate and cake without aging for a long time, and to provide a method of manufacturing a cake with a crock that can maintain the taste of the cake even when stored for a long time, and a cake with the crust produced by the cake.

The various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method of preparing a pancake according to the present invention prepares and mixes egg, sugar and salt, heats it in a hot water at a temperature of 45 to 50° C., and then stirs the mixture of egg, sugar and salt to melt the sugar and salt. , Prepares the egg mixture, prepares chocolate and margarine, mixes, and heats a hot water at a temperature of 45 to 50°C to melt and liquefy the mixture of the chocolate and margarine, and the mixture of the liquefied chocolate and margarine to the egg mixture After the addition, the mixture is stirred to prepare a first mixture, rice flour, flour, cocoa powder, baking powder, and spices are added to the first mixture, followed by mixing to prepare a second mixture. The first dough is prepared by aging at a temperature of 7° C. for 3 to 7 hours, and the rice snow fermented product is prepared using the rice snow, sprout barley, Sanyacho extract and fermentation bacteria, and the rice snow fermented product, flour, salt, milk powder , Yogurt powder, raw yeast, water, egg yolk, butter and cheese powder are prepared and then weighed and mixed at a constant weight ratio to prepare a second mixture, the second mixture is stirred, and the stirred second mixture A second molded product is prepared by aging, and the first dough and the second dough are mixed to prepare a cake dough, and the cake dough is heated in a circular pan, molded, and cooled to cool the first molded product. And preparing a second molded product, preparing the chocolate, then melting the chocolate by heating it in a solid bath, putting the melted chocolate in a circular mold and cooling to harden the melted chocolate, and placing the second molded product on the hardened chocolate Then, the melted chocolate is used to attach the cured chocolate and the second molding, and after placing the first molding on top of the second molding, the melted chocolate is used to attach the first molding and the second molding to form a crust. To prepare the cake.

After preparing the egg, sugar and salt and mixing, heating the hot water at a temperature of 45 to 50° C., and then stirring the mixture of egg, sugar and salt to melt the sugar and salt, thereby preparing the egg mixture. Eggs, sugar and salt are mixed in a weight ratio of 21 to 32 parts by weight of eggs, 18 to 30 parts by weight of sugar and 0.1 to 6 parts by weight of salt, and prepared after mixing the chocolate and margarine, and then bathed at a temperature of 45 to 50°C. In the step of liquefying the mixture of chocolate and margarine by heating, the chocolate and margarine are mixed in a weight ratio of 5 to 15 parts by weight of chocolate and 12 to 22 parts by weight of margarine, and rice flour, flour, cocoa powder, In the step of preparing a second mixture by adding a baking powder and a fragrance, the second mixture is 5 to 15 parts by weight of the rice flour, 3 to 8 parts by weight of flour, 2 to 5 parts by weight of cocoa powder to the first mixture , 0.2 to 1 part by weight of baking powder and 0.1 to 0.4 parts by weight of fragrance can be mixed and prepared.

In the step of preparing the rice noon fermentation product using the rice noon, sprout barley, wild herb extract and fermentation bacteria, the rice noon fermentation product has a weight ratio of 40 to 60 parts by weight of rice, 5 to 10 parts by weight of sprout barley and 10 to 20 parts by weight of sanya herb extract It is prepared by mixing with fermentation bacteria after mixing with, and storing for 3 to 5 days at a temperature of 40 to 45° C., fermented rice flour, flour, salt, milk powder, yogurt powder, raw yeast, water, yolk, butter and cheese After preparing the ingredients made of powder, the second mixture is 30-60 parts by weight of fermented rice, 1500-2500 parts by weight of flour (dough for flour), salt 5 To 10 parts by weight, milk powder 30 to 50 parts by weight, yogurt powder 50 to 100 parts by weight, raw yeast 10 to 30 parts by weight, water 300 to 500 parts by weight, egg yolk 300 to 400 parts by weight, butter 100 to 300 parts by weight and cheese The powder is prepared by mixing at a weight ratio of 150 to 250 parts by weight, and the stirring of the second mixture in the step of stirring the second mixture is 1 to 10 minutes at a temperature of 30 to 35°C at a rate of 65 to 75 revolutions/minute. While stirring.

In the step of preparing the second dough by aging the stirred second mixture, aging of the second mixture is performed at a temperature of 5 to 10° C. for 3 to 7 hours, and the first dough and the second dough In the step of preparing a cake dough by mixing, the cake dough may be prepared by mixing in a weight ratio of 80 to 120 parts by weight of the first dough and 40 to 60 parts by weight of the second dough.

In addition, the present invention includes a pot cake prepared by the above-described manufacturing method.

Specific details of other embodiments are included in the detailed description.

According to the present invention, the method for preparing the crusted cake is made by holding the center of gravity with chocolate and preparing the cake in a cobbled shape, thereby enhancing the aesthetics of the cake, enhancing the preference of consumers, and regardless of age due to soft touch and flavor. You can make a cake that can be enjoyed easily.

In addition, the pot cake according to the present invention does not age for a long time and provides a subtle taste of chocolate and cake, and can also maintain the taste of the cake even after long-term storage.

It will be fully understood that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a photograph showing an example of a circular pan used in the process of manufacturing a cake with crust according to the present invention.
2 is a view schematically showing the configuration of the crock cake manufactured according to the present invention.

Advantages and features of the present invention, and methods for achieving them will be clarified with reference to embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed contents are thorough and complete and that the spirit of the present invention is sufficiently conveyed to those skilled in the art.

The terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person skilled in the art to which the present invention pertains. Terms such as those defined in a commonly used dictionary should be interpreted as having meanings consistent with meanings in the context of related technologies, and should not be interpreted as ideal or excessively formal meanings unless explicitly defined in the present application. Does not.

Hereinafter, with reference to the accompanying drawings will be described in detail with respect to the manufacturing method of the crust cake according to the present invention.

1 is a photograph showing an example of a circular pan used in the process for manufacturing a cake according to the present invention, and FIG. 2 is a view schematically showing the configuration of a cake made according to the present invention.

1 and 2, in order to prepare a pancake according to the present invention, first, prepare and mix eggs, sugar and salt, heat the hot water at a temperature of 45 to 50° C., then heat the eggs, sugar and salt By stirring the mixture of to dissolve the sugar and salt, it is possible to prepare an egg mixture.

In the above step, the egg, sugar and salt may be mixed in a weight ratio of 21 to 32 parts by weight of egg, 18 to 30 parts by weight of sugar and 0.1 to 6 parts by weight of salt.

Next, after preparing the chocolate and margarine and mixing, it can be liquefied by melting the mixture of the chocolate and margarine by heating in a hot water at a temperature of 45 to 50 ℃.

In the above step, the chocolate and margarine may be mixed in a weight ratio of 5 to 15 parts by weight of chocolate and 12 to 22 parts by weight of margarine.

Next, a mixture of the liquefied chocolate and margarine is added to the egg mixture, followed by stirring to prepare a first mixture.

Subsequently, a second mixture may be prepared by adding rice flour, wheat flour, cocoa powder, baking powder, and spices to the first mixture, and various types of perfumes known in the art may be used as the perfume. , For example, vanilla flavoring may be used as the flavoring.

In addition, in the present invention, the second mixture is 5 to 15 parts by weight of the rice flour, 3 to 8 parts by weight of flour, 2 to 5 parts by weight of cocoa powder, 0.2 to 1 part by weight of baking powder, and 0.1 to 0.4 parts of the fragrance to the first mixture. It can be prepared by mixing in a weight ratio of parts by weight.

Next, the first mixture can be prepared by stirring the second mixture at a temperature of 3 to 7° C. for 3 to 7 hours.

Next, fermented rice can be prepared by using the rice noon, sprout barley, sanyacho extract and fermentation bacteria, wherein the fermented rice noon, 40-60 parts by weight of rice noon, and 5 to 6 parts by weight of sprout barley 10 parts by weight and 10 to 20 parts by weight of Sanyacho extract, and then mixed with the fermentation bacteria, and can be prepared by storing at a temperature of 40 to 45° C. for 3 to 5 days.

The rice eyes are 4.44% water, 19.31% crude protein, 21.98% crude fat, 40.79% sugar, 5.84% crude fiber, 7.44% vitamin E (tocopherol) 51.90 mg%, vitamin B1 8.19 mg%, vitamin B2 0.28 mg%, vitamin B6 1.00 mg%, 2.48 mg of panthenic acid, 12.00 mg% of nitric acid, and 26.50 μg% of folic acid.

The sprout barley refers to barley with sprouts, and when the barley sprout has a length of 20 cm, its nutrient is the largest, and the sprout of barley promotes the growth of new cells, helping to treat skin diseases and ulcers. However, it is not yet known what the effect is. Sprout barley contains a lot of nutrients such as natural antioxidants, beta-carotene, bioenzymes, calcium, iron, and chlorophyll, among which living chlorophyll regenerates DNA cells, helps reduce blood sugar, improves skin health, and treats arthritis It is said to give.

The wild grass extract is washed with vinegar to remove fine dust after crushing the hwangchil tree, hawthorn and acacia trees, and mixing 2000 to 3000 parts by weight of water based on 100 parts by weight of the hwangchil tree, hawthorn and acacia trees By immersing for 20 to 30 hours, we can prepare water, and the hwangchil, hawthorn and acacia trees can be mixed in a weight ratio of 1:1:1. Next, after mixing the impregnated hwangchil tree, hawthorn and acacia trees with wild plants, the extract can be prepared by heating at high pressure. After mixing 30 to 40 parts by weight of Sanyacho consisting of hyssop and primrose, the pressure inside the extraction vessel at a temperature of 130 to 140°C is in the range of 2.0 to 3.0kgf/cm ² , and heating the Sanyacho extract by heating for 5 to 10 hours. Can be produced.

The fermentation bacteria are capable of promoting the fermentation of rice eyes, for example, the fermentation bacteria include Lactobacillus acidophilus , Lactobacillus plantarum , Lactobacillus casei And Streptococcus thermophilus . Any one or more selected from the group consisting of Streptococcus thermophilus may be used.

Subsequently, the second mixture may be prepared by preparing the ingredients consisting of the fermented rice, flour, salt, powdered milk, yogurt powder, raw yeast, water, egg yolk, butter, and cheese powder, and weighing and mixing at a constant weight ratio.

The second mixture is 30 to 60 parts by weight of fermented rice flour, 1500 to 2500 parts by weight of flour (strong flour for dough), 5 to 10 parts by weight of salt, 30 to 50 parts by weight of milk powder, 50 to 100 parts by weight of yogurt powder, raw yeast 10 to 30 parts by weight, water 300 to 500 parts by weight, yolk 300 to 400 parts by weight, butter 100 to 300 parts by weight and cheese powder 150 to 250 parts by weight can be prepared by mixing.

The fermented rice bran may be used to promote fermentation of dough prepared as a second mixture, and may include 30 to 60 parts by weight in the second mixture, which is sufficient when the fermented rice bran is contained in less than 30 parts by weight. A problem that fermentation does not occur may occur, and when it is included in excess of 60 parts by weight, a problem may occur in which the dough is aged due to excessive fermentation.

The flour (strong flour for kneading) may use organic flour (strong flour for kneading), and may be used in an amount of 1500 to 2500 parts by weight, when the flour (strong kneading powder for kneading) is less than 1500 parts by weight, the viscosity of the dough It may cause a problem that is too low, and if it is included in excess of 2500 parts by weight, the dough may become too high, resulting in poor workability.

The salt provides the salty taste of the dough, and at the same time, the taste and aroma of other ingredients are exerted, and the gluten of the flour can be enhanced and the fermentation rate can be controlled.

The milk powder is prepared by spray drying condensed milk into a powder, and it is possible to increase the volume of the cake prepared according to the present invention and improve the pores and texture of the cake.

The yogurt powder may be used for a smooth yeast activity when fermentation or aging is subsequently performed using a second mixture.

The raw yeast may impart flavor by adjusting and maturing the second mixture. In addition, the raw yeast decomposes sugar in the second mixture to produce carbon dioxide and ethyl alcohol. At this time, the produced carbon dioxide gas is blocked by the gluten film formed in the dough and does not leak to the outside. The present invention can produce a soft and elastic cake by the action of the raw yeast as described above, and helps to expand the cake and develop a fragrance so that the shape of the cake can be optimally maintained.

The yolk is the yolk of the egg, and the yolk improves the texture of the cake and the color changes smoothly, and the fat component contained in the yolk can soften the texture of the cake and impart fragrance.

The butter is made by stirring the cream separated from the milk, and is an emulsified animal fat that maintains a solid state at a refrigeration temperature, and is rich in essential vitamins and minerals.

The cheese powder may be a cheese powder prepared by the following manufacturing method.

To prepare the cheese powder according to the present invention, first, a frozen mozzarella curd can be prepared.

Generally, mozzarella cheese is a cheese originating in Italy and is classified as fresh cheese because it is not aged. Mozzarella cheese is made by stretching a curd made from a source, and it has elasticity and excellent stretching properties.

Mozzarella curd made from the above-mentioned raw material is an intermediate product formed during the process of manufacturing cheese, and when a coenzyme is added to crude oil fermented with lactic acid bacteria, the crude oil is coagulated to form a reticular structure by Ca-paracaseinate. React.

The substance solidified through the coagulation reaction as described above is called curd, and the liquid separated from the curd is called whey, and the present invention can manufacture string cheese using mozzarella curd.

Next, the frozen mozzarella curd can be thawed and then cut and first subdivided. In the step, the frozen mozzarella curd may be thawed by storing the frozen mozzarella curd at a temperature of 3 to 6°C.

Next, the first fractionated mozzarella curd may be heated with steam and subjected to a second subdivision.

In the above step, by heating the primary mozzarella curd with steam first and then subjecting it again to a second time, the physical properties of the mozzarella curd can be softened so that dough can be easily prepared. Steam may be added to the mozzarella curd at 110 to 120° C., heated through a steam terminal, and then sintered.

Subsequently, after mixing the additive into the kneaded product formed by kneading the second subdivided mozzarella curd in a tumbler, a kneaded dough can be prepared.

In the above step, by mixing the second moss of the mozzarella curd in the tumbler and mixing the additive to the kneaded product formed by kneading to prepare a mixed kneaded product, to prepare a kneaded product in which the kneaded material and the additive are uniformly mixed It is possible to improve the elasticity and cohesiveness of the kneaded dough, wherein the step of mixing the secondary fractionated mozzarella curd in a tumbler in an amount of 5 to 10 parts by weight of additives relative to 100 parts by weight of the dough After preparing the mixed kneaded material, the mixed kneaded material may be pressed at a temperature of 4 to 6° C. with a pressure of 3 to 5 kgf/cm ² for 30 to 60 minutes to strike.

In addition, turmeric extract powder may be used as an additive in the above step, wherein the turmeric is dried root of Curcuma longa L., a perennial succulent herb belonging to the family Turmeric, It has been known that Seongmi has the efficacy of bleeding, and Tongyeongjitong because it is reported and on.

In the above step, turmeric extract powder may be used turmeric extract powder prepared by the following manufacturing method.

First, in order to prepare a turmeric extract powder, turmeric may be prepared, washed with water, and dried. The drying of the turmeric evaporates rapidly when the moisture contained in the turmeric evaporates during drying of sunlight, and disappears. It can be performed in a well-ventilated shaded place to prevent it. For example, drying of the turmeric may be dried at a temperature of 20 to 22° C. for 10 to 20 hours.

Next, the dried turmeric may be shredded into units of a certain size.

The shredding of the turmeric may be performed in order to extract the active ingredient from the turmeric within a short period of time. Preferably, the turmeric may be chopped to a length of 1 to 3 cm.

Subsequently, the cut turmeric can be steamed by heating it and steaming it.

Steaming of the shredded turmeric can be steamed by heating the shredded turmeric with steam at a constant temperature, and steaming of the shredded turmeric is heated for 20 to 40 minutes with steam at 100 to 110°C. Can be done by

In the present invention, when the steaming is performed at a temperature of less than 100°C or less than 20 minutes, a problem that it is difficult to uniformly vaporize the surface and the outside of the turmeric may occur, and the temperature of greater than 110°C or 40 minutes When it is carried out in excess, the temperature of the surface and the inside of turmeric is uniformly preheated, so that no further increase in effect may appear.

Next, the steamed turmeric can be dried.

The drying of the steamed turmeric is to remove the moisture remaining in the turmeric by drying the steamed turmeric. In the present invention, by drying the steamed turmeric to remove moisture, turmeric extract powder can be effectively obtained in a later process. have.

Drying of the steamed turmeric may be performed at a temperature of 55 to 65°C for 100 to 300 minutes. When drying of the steamed turmeric is performed at a temperature of less than 55°C or less than 100 minutes, the steamed turmeric is dried in the steamed turmeric. A problem that it is difficult to sufficiently remove residual moisture may occur, and when the temperature exceeds 65°C or exceeds 300 minutes, further residual moisture may not be removed or a property of turmeric may change.

Next, the dried turmeric can be fermented after the steaming.

Fermentation of the dried turmeric after the steaming may be performed by spraying the culture composition, minerals and archaea culture solution on the dried turmeric after the steaming, and then fermenting it.

The fermentation of dried turmeric after steaming is performed by adding a medium composition, mineral, and archaea culture capable of promoting fermentation to the dried turmeric after steaming, and maintaining the temperature at 45 to 55°C, and then fermenting for 3 to 6 days. It may be, it can be sprayed at a weight ratio of 20 to 40 parts by weight of the medium composition, 5 to 10 parts by weight of minerals and 1 to 5 parts by weight of archaea culture medium with respect to 100 parts by weight of turmeric.

In the fermentation of dried turmeric after steaming, the medium composition is composed of peptone, sodium citrate, potassium phosphate dibasic and distilled water, and the peptone, sodium citrate, potassium diphosphate (Potassium phosphate dibasic) and distilled water may be made of 5 to 10 parts by weight of peptone, 0.1 to 0.3 parts by weight of sodium citrate, 0.1 to 0.3 parts by weight of potassium diphosphate, and 50 to 70 parts by weight of distilled water, respectively.

In the medium composition used in fermentation of dried turmeric after steaming, the peptone is a nitrogen source that supplies proteins, and supplies proteins necessary for the growth of microorganisms. The sodium citrate and potassium phosphate dibasic ) Can supply nutrients with minerals that maintain a state optimized for the growth of microorganisms by adjusting the pH of the medium.

Minerals used in fermentation of dried turmeric after steaming are minerals that are absorbed by the turmeric during fermentation of turmeric and are relatively small amounts of nutrients necessary for growth, maintenance and reproduction of the human body. Calcium, phosphorus, potassium, magnesium, Any one or more selected from the group consisting of manganese, iodine, selenium, molybdenum, and cobalt may be used.

The culture of the archaebacteria is produced by mixing archaebacteria and water, and the archaebacteria are mixed with brown sugar in 10-15% by weight of godubap, placed on a prepared medium with an environment-friendly rice husk, covered with a cloth, and at a temperature of 22 to 24° C. for 2 days a day. It is cultured for 1 week while spraying water to the raw growth to generate archaea, and it is inoculated again into a medium in which rice bran and brown sugar are mixed at a weight ratio of 50:50, and incubated at 30°C for 1 week to be used as the archaea used in the present invention. Can.

In the present invention, the Bacillus subtilis, Bacillus subtilis, Bacillus subtilis, Bacillus subtilis, Bacillus megaterium, Bacillus licheniformis, and Bacillus fuleniformis Any one or more selected from the group consisting of (Bacillus pumilus) may be used.

Subsequently, the fermented turmeric may be extracted to prepare a turmeric extract.

Extraction of the fermented turmeric (a) fermented turmeric 1500 ~ 2000g 70% (v / v) 10 ~ 15ℓ of ethanol aqueous solution at 85 to 90 ℃ for 3-4 hours after the first extraction, 70% (v / v) completing the secondary extraction for 2 to 3 hours at 85 to 90°C with 4 to 6 liters of ethanol aqueous solution, and preparing an extract until 1000 to 1500 ml in a vacuum rotary evaporator; And (b) diluting the extract to 2 to 3 times by adding ethanol to the extract, and centrifuging at 14,000 to 15,000 rpm for 20 to 30 minutes to completely remove polymer fiber and solids, and then collecting the collected supernatant by 1.5 to 2.0 times the weight. Turmeric extract may be prepared by extracting twice with acetic acid.

Subsequently, a turmeric extract powder may be prepared using the turmeric extract.

In the above step, the turmeric extract may be performed using a known powdering process. For example, the powdering process of the turmeric extract may be a known powdering process such as a freeze drying method or a spray drying method. .

In the present invention, the process of pulverizing the turmeric extract is a well-known technology, and thus detailed descriptions thereof will be omitted for convenience of description and clarity of the technical spirit of the present invention.

Next, a cheese powder may be prepared by pressing and molding the mixed dough to prepare a cheese and then pulverizing and pulverizing the cheese.

In the above step, the cheese may be prepared by injection molding the mixed dough through a molding nozzle, and the composition for preparing the mixed dough and producing a powder by pulverizing the cheese is a well-known technique. And for clarity of the present invention, detailed descriptions thereof will be omitted.

Next, the materials constituting the second mixture may be stirred so as to be uniformly mixed.

Stirring of the second mixture can be carried out by stirring at a temperature of 30 to 35° C. for 1 to 10 minutes at a rate of 65 to 75 revolutions/minute, wherein stirring of the second mixture proceeds below the lower limit described above In the case, a problem that it is difficult to uniformly stir the materials contained in the second mixture may occur, and when the mixture exceeds the above-described upper limit, a problem that the dough prepared from the second mixture ages may occur.

Subsequently, the stirred second mixture may be aged to prepare a second dough.

The aging can recombine the gluten and ingredients of the wheat flour (strong flour for dough) by refrigerating the stirred second mixture, so that the second dough prepared by such recombination can have elasticity. The aging of the stirred second mixture may be performed at a temperature of 5 to 10°C for 3 to 7 hours.

In the present invention, when the aging of the stirred second mixture is performed below the above-described lower limit, particles of the second mixture may recombine to cause a problem that it is difficult to obtain elasticity of the desired second dough, and the upper limit is If it is carried out in excess, the surface of the second mixture may be aged, resulting in a problem that the elastic force is lowered.

Next, by mixing the first kneaded product and the second kneaded product, a flavor of the cake can be prepared with a soft touch and the flavor is improved. The cake kneaded product comprises 80 to 120 parts by weight of the first kneaded product and a product 2 The dough may be prepared by mixing in a weight ratio of 40 to 60 parts by weight.

Next, the first molded product and the second molded product may be manufactured by heating the molded cake in a circular pan, forming a mold, and cooling the cake.

In the above step, the first molded product and the second molded product may be prepared by using the circular pan as shown in FIG. 1 to form the cake dough, wherein the first molded product and the second molded product are formed to have the same or different sizes, The crust can be made up of the upper and lower parts of the shape.

In the present invention, the configuration of the first molded article and the second molded article for manufacturing an ottogi shape by using the circular fan is a well-known technique, and a detailed description thereof is provided for convenience of description and clarity of the technical idea of the present invention. It will be omitted.

Subsequently, after preparing the chocolate, the chocolate is melted by heating in a hot water, and the melted chocolate is put into a circular mold and cooled to harden the melted chocolate.

Next, after placing the second molding on the hardened chocolate, the melted chocolate is used to attach the hardened chocolate and the second molding, and after placing the first molding on top of the second molding, the melted chocolate is used. By attaching the first molded article and the second molded article, it is possible to manufacture a cake with an oval shape.

Hereinafter, with reference to the accompanying drawings will be described in more detail with reference to the embodiment of the manufacturing method of the crock cake according to the present invention.

<Example>

First, 28 parts by weight of egg, 24 parts by weight of sugar and 3 parts by weight of salt were mixed, and then the sugar and salt were dissolved to prepare an egg mixture.

Next, 10 parts by weight of chocolate and 18 parts by weight of margarine were prepared, mixed, and heated in a hot water at a temperature of 47 to 48°C to melt and liquefy the mixture of chocolate and margarine.

Next, a mixture of the liquefied chocolate and margarine was added to the egg mixture, followed by stirring to prepare a first mixture, 10 parts by weight of rice flour, 5 parts by weight of flour, 4 parts by weight of cocoa powder, The first dough was prepared by mixing 0.8 parts by weight of baking powder and 0.3 parts by weight of vanilla flavoring and aging at a temperature of 5 to 6°C for 5 hours.

Subsequently, 50 parts by weight of rice eyes, 7 parts by weight of barley sprouts, and 15 parts by weight of sanyacho extract were mixed, followed by mixing fermentation bacteria and storing them at a temperature of 43 to 44°C for 4 days to prepare fermented rice eyes, and 50 parts by weight of fermentation product, 2000 parts by weight of flour (strong flour for dough), 7 parts by weight of salt, 40 parts by weight of milk powder, 75 parts by weight of yogurt powder, 20 parts by weight of raw yeast, 400 parts by weight of water, 350 parts by weight of egg yolk, 200 butter A second mixture was prepared by mixing in parts by weight and 200 parts by weight of cheese powder.

Next, the second mixture was stirred at a temperature of 32 to 33°C at a rate of 65 to 75 revolutions/minute for 5 minutes, and the stirred second mixture was aged at a temperature of 7 to 8°C for 5 hours to obtain a second Dough was prepared.

Next, a cake dough was prepared by mixing 100 parts by weight of the first dough and 50 parts by weight of the second dough, and the first molded product was cooled by heating the molded dough in a circular pan, followed by cooling. And a second molding.

Subsequently, the cake was formed in the shape of a crust using the first molding and the second molding.

<Comparative Example 1>

After preparing a commercially available chiffon cake (manufactured by L), it was used as a cake according to Comparative Example 1.

<Comparative Example 2>

The cake was prepared in a similar manner to the example. In Comparative Example 2, the cake was prepared using only the second dough without preparing the first dough.

<Comparative Example 3>

The cake was prepared in a similar manner to the example. In Comparative Example 3, a cake was prepared using only the first dough without preparing the second dough.

<Sensory evaluation>

Sensory evaluation was performed on the taste, aroma, texture, and overall preference of the cake prepared according to Examples and Comparative Examples as described above, and the results are shown in [Table 2] below. The sensory test was conducted on 50 food-related experts and general consumers, and the scoring and evaluation criteria used the nine-point scoring method, and are shown in [Table 1] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division flavor incense Organization Overall preference Example 8.6 8.4 8.5 8.6 Comparative Example 1 7.9 8.0 8.0 8.0 Comparative Example 2 7.4 7.5 7.5 7.5 Comparative Example 3 7.2 7.3 7.7 7.4

Referring to [Table 2], it was found that the cakes prepared according to Examples were superior in taste, aroma, texture, and overall preference to those prepared according to Comparative Examples.

This is because the cake prepared according to the embodiment uses the first dough material and the second dough material to prepare a cake in the shape of a crust, thereby enhancing the aesthetic sense and doubling the consumer's preference due to excellent taste, aroma and texture. Is judged.

<Aging measurement>

The aging of the cake is easy to determine the degree of aging by measuring the texture (hardness). After the cake prepared by the above method is cut into squares (horizontal/vertical/length 2 cm each), it is repeatedly pressed three times by a conventional method using a texture analyzer (TA-XT2, Stable Micro System Ltd, Haslemere, UK). The average value was measured.

The cake was exposed indoors to induce aging and a hardness measurement experiment was conducted over time for 0 hours, 24 hours, and 48 hours. The hardness of the cake was measured for the hardness of the sample after 0, 24, and 48 hours for each storage period, and the changes are shown in [Table 3].

Time/Hardness Example Comparative Example 1 Comparative Example 2 Comparative Example 3 0 hr 1270 1526 1275 1260 24 hrs 1286 1605 1318 1298 48 hrs 1315 1809 1391 1388

Referring to [Table 3], it was confirmed that the cake prepared according to the example did not significantly change the hardness of the cake even when the time passed. For this reason, it was confirmed that the cakes prepared according to the Examples did not proceed rapidly with aging.

The preferred embodiments of the present invention have been described above with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains may use the present invention in other specific forms without changing its technical spirit or essential features. It will be understood that it can be practiced. Therefore, it should be understood that the embodiment described above is illustrative in all respects and not limiting.

Claims (5)

After preparing the egg, sugar and salt, and mixing, heating the hot water at a temperature of 45 to 50° C., and then stirring the mixture of egg, sugar and salt to melt the sugar and salt to prepare a egg mixture,
After preparing the chocolate and margarine and mixing, the mixture of the chocolate and margarine is melted and liquefied by heating in a hot water at a temperature of 45 to 50°C.
A mixture of the liquefied chocolate and margarine is added to the egg mixture, followed by stirring to prepare a first mixture,
To the first mixture, rice flour, flour, cocoa powder, baking powder and spices are added and mixed to prepare a second mixture,
After stirring the second mixture, the mixture was aged at a temperature of 3 to 7° C. for 3 to 7 hours to prepare a first dough.
Producing fermented rice bran using rice bran, sprout barley, wild grass extract and fermentation bacteria,
After preparing the ingredients comprising the fermented rice flour, flour, salt, powdered milk, yogurt powder, raw yeast, water, yolk, butter and cheese powder, weighing and mixing at a constant weight ratio to prepare a second mixture,
The second mixture is stirred,
The stirred second mixture was aged to prepare a second dough,
The first kneaded product and the second kneaded product are mixed to prepare a cake kneaded product,
A first molded product and a second molded product are prepared by heating the molded cake in a circular pan, forming the cake, and cooling the mixture.
After preparing the chocolate, the chocolate is melted by heating in a solid bath, and the melted chocolate is put in a circular mold and cooled to solidify the melted chocolate,
After placing the second molding on the hardened chocolate, attach the hardened chocolate and the second molding using melted chocolate, place the first molding on top of the second molding and then use the melted chocolate to A method of manufacturing a crust cake, characterized in that the crust of the crust is manufactured by attaching a molded product and a second molded product. ◈ Claim 2 was abandoned when payment of the registration fee was set.◈ According to claim 1,
After preparing the egg, sugar and salt and mixing, heating the hot water at a temperature of 45 to 50° C., and then stirring the mixture of egg, sugar and salt to melt the sugar and salt, thereby preparing the egg mixture. Egg eggs, sugar and salt are mixed in a weight ratio of 21 to 32 parts by weight of egg, 18 to 30 parts by weight of sugar and 0.1 to 6 parts by weight of salt,
The chocolate and margarine are prepared and mixed, and the chocolate and margarine are 5 to 15 parts by weight of chocolate and 12 to 22 parts by weight of margarine in the step of liquefying by dissolving the mixture of chocolate and margarine by heating a hot water at a temperature of 45 to 50°C. Mixed by weight ratio,
In the step of preparing a second mixture by adding rice flour, wheat flour, cocoa powder, baking powder, and spices to the first mixture, the second mixture comprises 5 to 15 parts by weight of the rice flour in the first mixture, flour 3 To 8 parts by weight, 2 to 5 parts by weight of cocoa powder, 0.2 to 1 part by weight of baking powder and 0.1 to 0.4 parts by weight of flavoring method, characterized in that it is prepared by mixing in a weight ratio. delete delete Claim 1 or claim 2 characterized in that the cake is made by any one of the manufacturing method of the crust.

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