KR102155636B1 - Method of manufacturing cake of sweet jelly of beans and cake of sweet jelly of beans manufactured by using the same - Google Patents

Abstract

The present invention relates to a method of manufacturing a cake of sweet jelly of red beans and a cake of sweet jelly of red beans manufactured by using the same, the method comprising: a step of preparing a first composition including 100 parts by weight of white sediment, 30-70 parts by weight of water, 0.5-5 parts by weight of agar, 30-70 parts by weight of surgar, and 1-70 parts by weight of a first food additive; a step of preparing a cake body by arranging the first composition in a mold, and coagulating and molding the same; a step of preparing a second composition including 100 parts by weight of starch syrup, 60-90 parts by weight of water, 1-5 parts by weight of agar, 20-40 parts by weight of sugar, and 1-200 parts by weight of a second food additive; and a step of forming a first coating film on a surface of the cake body by coating the second composition on the surface of the cake body at a temperature of 55-80°C. The present invention relatively simplifies the method of manufacturing a cake of sweet jelly of red beans.

Description

Manufacturing method of yokan cake and yokan cake produced thereby TECHNICAL FIELD [METHOD OF MANUFACTURING CAKE OF SWEET JELLY OF BEANS AND CAKE OF SWEET JELLY OF BEANS MANUFACTURED BY USING THE SAME}

The present invention relates to a technology in the confectionery field, and specifically, to a technology for manufacturing a functional cake using yokan.

In general, yokan (羊羹) is a food made by boiling red beans, sifting through a sieve, mixing sugar, flour, brown powder, etc. into a mold and steaming. Types of Yanggaeng include Yeonyanggang, Suyanggang, and Jeungyanggang, and depending on the ingredients, there are red beans, chestnuts, green beans, peas, and sweet potato. Yokan made with some ingredients can be identified with the naked eye. Red bean yokan is dark red, sweet potato yokan is yellow, and pea yokan is green.

Conventional techniques related to yokan are mainly limited to manufacturing high-functional yokan by adding various functional additives during the production of yokan. Korean Patent Registration No. 10-2084655 discloses yokan including camellia flower extract and a method of manufacturing the same. As such, the attempts to expand the traditional yokan technique are mostly additive extension techniques in which an additive is added to the yokan composition before solidification of the yokan.

For the development of the food field, it is time to try to develop new foods using yokan for the scalability of yokan products, which are stagnant.

The present invention is an invention for reconsidering the expandability of the yokan as described above, and an object of the present invention is to provide a method of manufacturing a yokan cake for structuring the yokan into a cake.

In addition, an object of the present invention is to provide a yokan cake prepared by the above manufacturing method and having structural factors capable of controlling taste so as to implement various textures and tastes.

A method for manufacturing a yokan cake according to an embodiment of the present invention includes 100 parts by weight of white bean paste; 30 to 70 parts by weight of water; 0.5 to 5 parts by weight of agar; Preparing a first composition comprising 30 to 70 parts by weight of sugar and 1 to 70 parts by weight of a first food additive; Placing the first composition in a mold and coagulation molding to prepare a cake body; 100 parts by weight of starch syrup; 60 to 90 parts by weight of water; 1 to 5 parts by weight of agar; Preparing a second composition comprising 20 to 40 parts by weight of sugar and 1 to 200 parts by weight of a second food additive; And forming a first coating film on the surface of the cake body by applying the second composition to an upper portion of the cake body at a temperature of 55 to 80°C.

The first food additive includes a pulverized fruit and a fruit puree at the same time, and the second food additive includes only fruit puree. Meanwhile, the first food additive and the second food additive may include chocolate and condensed milk. Furthermore, the first food additive may include dry plant powder.

Before forming the first coating layer, at least one hole may be formed on the surface of the cake body.

The third composition may penetrate into the hole, the third composition is 100 parts by weight of starch syrup; 60 to 90 parts by weight of water; 1 to 5 parts by weight of agar; It may contain 20 to 40 parts by weight of sugar and 1 to 200 parts by weight of a third food additive, and the third composition is applied to the top of the first coating film at a temperature of 55 to 80° C. to a second surface of the first coating film. A coating film can be formed.

In addition, before forming the second coating layer, at least one hole may be additionally formed in the cake body by passing through the first coating layer.

The yokan cake according to an embodiment of the present invention is manufactured by the method described above, and includes a cake body including at least one hole on both surfaces; A multi-coating film formed on the surface of the cake body; And an extended coating film formed by penetrating into the hole.

The yokan cake according to the present invention is not limited to realizing yokan to have a predetermined cake shape, but by introducing a coating film and a multi-layer structure, basically maintaining the unique taste and texture of the yokan, but complementary to the taste of yokan Flavors can be implemented in multiple angles.

On the other hand, the coating film of the yokan cake can form a surface coating by a simple dropping method without requiring a separate tool or effort to process the surface like a conventional cream cake, so that the process of making yokan cake It can be relatively simplified.

In addition, it is determined that the yokan cake of the present invention can be mass-produced in the future, and will establish itself as a new product in the food industry and contribute to the expansion of the market in the traditional yokan manufacturing industry.

1 is a flow chart for conceptually explaining a method of manufacturing a yokan cake according to an embodiment of the present invention.
2 is a cross-sectional view conceptually showing a yokan cake manufactured by the manufacturing method of FIG. 1.
3 is a flow chart conceptually explaining a method of manufacturing a yokan cake according to another embodiment of the present invention.
4 is a cross-sectional view conceptually showing a yokan cake manufactured by the manufacturing method of FIG. 3.
5 is a flowchart conceptually illustrating a method of manufacturing a yokan cake according to another embodiment of the present invention.
6 is a cross-sectional view conceptually showing the yokan cake manufactured by the manufacturing method of FIG. 5.

Hereinafter, a method of manufacturing a yokan cake according to an embodiment of the present invention and a yokan cake prepared thereby will be described in detail with reference to the accompanying drawings. However, the following descriptions are exemplary descriptions for clarifying and explaining the technical idea of the present invention, and the technical idea of the present invention is not limited by the following descriptions. Various embodiments other than the following description are possible, and the technical idea of the present invention can only be interpreted and limited by the following claims.

In addition, the thickness of the coating film in the drawings referred to for the following description is conceptually expressed for description, and the technical idea of the present invention is not limited by the scale of the drawings.

1 is a flow chart for conceptually explaining a method of manufacturing a yokan cake according to an embodiment of the present invention. 2 is a cross-sectional view conceptually showing a yokan cake according to an embodiment of the present invention.

Referring to FIGS. 1 and 2, the yokan cake 100 according to the present embodiment includes a cake body 110 and a coating film 120. First, in order to manufacture the cake body 110, a first composition preparation step (S110) of preparing a first composition constituting the cake body 110 is performed.

The first composition includes 100 parts by weight of white sediment; 30 to 70 parts by weight of water; 0.5 to 5 parts by weight of agar; It contains 30 to 70 parts by weight of sugar and 1 to 80 parts by weight of the first food additive. Red bean paste may be used instead of the white bean paste, but the yolk cake 100 of the present invention is a cake capable of inducing a change in taste by the coating film 120, and for this purpose, it is preferable to use white bean paste.

To prepare the first composition (S110), the agar solution may be prepared by first soaking agar in water for about 10 to 20 minutes and then heating (boiling) for a short time (2 to 3 minutes). When the agar solution is prepared, sugar is added to the agar solution, heated, and the heating time is adjusted to adjust the viscosity and concentration of the overall composition. The heating performed after the sugar is added is preferably performed until 30% to 40% by weight of the total moisture to be heated is evaporated, which is advantageous for maintaining the elasticity of the cake body 110. When the concentration and viscosity by sugar are adjusted as described above, white sediment is added and the solution is heated for about 10 minutes. When white sediment is added, the first food additive is added and the heating state is maintained for a short time. Thus, the first composition may be prepared (S110).

As an example of the first food additive, the following four types are illustrated.

-Fruit-based additives

As the first food additive, 30 to 70 parts by weight of crushed strawberry and 1 to 10 parts by weight of raspberry puree may be used based on 100 parts by weight of white sediment. As described above, when a specific fruit pulverized product is used, in the case of fruit puree, it is preferable to use a fruit puree having different characteristics from the pulverized product to promote diversity of taste. It can act as a factor.

-Chocolate based additive

As the first additive, a chocolate solution prepared after heating by mixing chocolate and condensed milk may be used, and the chocolate solution is preferably used in an amount of 30 to 70 parts by weight based on 100 parts by weight of the white sediment.

-Dry plant powder

In the case of dry plant powder such as green tea powder, it may be used in an amount of 1 to 5 parts by weight based on 100 parts by weight of white sediment. In the case of dry plant powder, it can be used in combination with other liquid additives such as fruit puree and chocolate solution.

-Nuts

As the first additive, nuts such as almonds may be included in various sizes in consideration of texture.

When the first composition is prepared as described above (S110), the cake body molding step (S120) is performed. The first composition is injected into a mold having a predetermined shape in a heated state without a separate cooling process, and then undergoes a solidification and molding process. After the first composition is injected into a mold, it is first cooled at room temperature for 10 to 20 minutes, and then cooled at a refrigeration temperature of 0°C to 10°C for 1 to 2 hours, thereby completing the cake body 110 . The cooling time under the refrigerating temperature may be precisely considered in consideration of the components of the first composition, but considering the elasticity and texture of the cake body 100.

When the cake body 100 is completed, a second composition preparation step (S130) of preparing a second composition as a material for forming the coating film 120 is performed. The yokan cake 100 of the present invention includes a coating film 120 made of a second composition in order to supplement the consistent taste of yokan while maintaining the nutrients and texture of the cake body consisting of yokan as a main component and to provide a fresh and refreshing flavor. . That is, the present invention is a technical means capable of diversifying the overall flavor and texture of the cake 100 by separately employing the coating film 120 even though the shape stability is ensured only with the yokan cake body 110 and can be completed as one food. Includes.

The second composition includes 100 parts by weight of starch syrup; 60 to 90 parts by weight of water; 1 to 5 parts by weight of agar; It includes 20 to 40 parts by weight of sugar and 1 to 200 parts by weight of the second food additive. That is, basically, the coating film 120 made of the second composition is the starch syrup-based coating film 120, and the second composition can introduce a new taste of the yokan cake 100 depending on the design of the second food additive. Furthermore, it is a composition that functions as a factor capable of diversifying taste.

To prepare the second composition (S130), the agar solution may be prepared by first soaking agar in water for about 10 to 20 minutes and then heating (boiling) for a short time (2 to 3 minutes). When the agar solution is prepared, sugar and starch syrup are added to the agar solution, heated, and the heating time is adjusted to adjust the viscosity and concentration of the overall composition. The viscosity should be adjusted to such an extent that the second composition can be stably applied in a natural dropping manner from the top of the cake body 110, for example, the second composition does not have a discontinuous phase when the second composition is supplied. It is desirable that the minimum viscosity that can flow continuously is maintained. When the concentration and viscosity by sugar and starch syrup are adjusted as described above, the second food additive is added and the heating state is maintained for a short time. Thus, a second composition may be prepared (S130).

As the second food additive, the yokan ingredient is excluded, and the overall taste of the cake body 110 is considered, but an additive forming a complementary taste may be used. As the second food additive, a fruit puree, a chocolate condensed milk mixture, or the like may be used.

An important point is that in the case of the present invention, the taste of the yokan cake 100 can be diversified, such as enhancing the taste of the cake main body 110 or implementing a complementary taste through the introduction of the coating film 120. It is also possible to consider mixing various ingredients for enhancing or supplementing such taste in the yokan cake body 110, but in this case, the uniqueness of yokan may be degraded, and further, the shape stability of the cake body 110 may be reduced. I can.

When the second composition is prepared, a coating film forming step (S140) for forming a coating film 120 on the surface of the cake body 110 is performed. The second composition is slightly cooled and applied in a drop manner to the center of the upper surface of the cake body 110 while maintaining a temperature of 55 to 80°C. The method of application is a natural fall method by gravity and does not require a separate additional process. However, the second composition may fall while moving along the rim of the upper surface in addition to the central portion of the upper surface of the cake body 110.

Since the coating film forming step (S140) is performed in a heating state of 55°C to 80°C, the compatibility with the yokan component of the cake body 110 is maximized, and the stability of the coating film 120 is excellently maintained after solidification. I can. On the other hand, although not shown, when the second composition is applied, by fixing a pointed needle-shaped structure such as a toothpick on the side of the cake body 110 to the surface, a stable coating film 120 by controlling the flow rate of the second composition The formation of can be planned.

In the above manner, the yokan cake 100 according to an embodiment of the present invention may be manufactured.

3 is a flow chart conceptually explaining a method of manufacturing a yokan cake according to another embodiment of the present invention. 4 is a cross-sectional view conceptually showing a yokan cake manufactured by the manufacturing method of FIG. 3.

3 and 4, the manufacturing method (S200) of the yokan cake according to the present embodiment includes a first composition preparation step (S210), a cake body molding step (S220), a hole forming step (S230), and a second composition. It includes a preparation step (S240) and a coating film forming step (S250). For the first composition preparation step (S210), the cake body forming step (S220), the first composition preparation step (S240) and the coating film forming step (S250), there are parts that overlap with those described in FIGS. Excluding explanations, only parts that require additional explanations are selectively described.

When the cake body molding (S220) is completed, at least one hole 222 is formed on the upper surface of the yokan cake body 210. In this embodiment, it has been described that the hole 222 is formed on the upper surface of the cake body 210, but the shape of the hole 222 is not greatly limited, and when the second composition is applied by a drop method, the Any hole is possible as long as the route through which the second composition can penetrate into the cake body 210.

Meanwhile, the depth or distribution area of the hole 222 may be variously designed in terms of taste and characteristics of the yokan constituting the cake body 210 and complementary to the second composition.

Referring again to FIG. 4, the second composition is applied to the cake body 210 to form a coating film 220 on the surface, and an extended coating film 222 penetrated into the inside. Meanwhile, in the expansion coating layer 222, the size, area, and direction of the hole may be variously considered in consideration of cutting of the cake.

The extended coating layer 222 may function as a structural factor that may change the taste and texture of the dominant yokan, and may enhance the shape stability of the coating layer 220 on the surface. On the other hand, the expansion coating film 222 may technically be implemented through the use of a mold capable of forming a hole, but in this case, the inner surface of the hole 222 is made smooth, so that the penetration with the second composition Due to the low miscibility, a separated texture may be expressed, and the overall texture may be deteriorated. Therefore, the hole 222 must be an additionally perforated hole 222 after the cake body 210 is completed.

5 is a flowchart conceptually illustrating a method of manufacturing a yokan cake according to another embodiment of the present invention. 6 is a cross-sectional view conceptually showing the yokan cake manufactured by the manufacturing method of FIG. 5.

5 and 6, the manufacturing method (S300) of the yokan cake according to the present embodiment includes a first composition preparation step (S310), a cake body molding step (S320), a first hole forming step (S330), and 2 Including a composition preparation step (S340) and a coating film forming step (S350), and this includes a description that overlaps with the manufacturing method of the yokan cake of FIG. 2 described above, so that duplicate description is excluded and additional description is required. Selectively explain only the parts.

Meanwhile, referring to FIG. 5, when the first coating film 320 and the first extended coating film 322 are formed, a third composition preparation step of preparing a third composition to form a second coating film (S380) ( S360) is performed.

The third composition comprises 100 parts by weight of starch syrup; 60 to 90 parts by weight of water; 1 to 5 parts by weight of agar; It includes 20 to 40 parts by weight of sugar and 1 to 200 parts by weight of a third food additive. The third composition is a composition for forming the coating film 330 like the second composition, and is a composition excluding white sediment. Like the second food additive, a fruit puree or chocolate condensed milk mixture may be used as the third food additive. However, the third food additive may be a complementary additive or a food additive for enhancing taste compared to the second food additive.

Before forming the second coating layer 330, first, a second hole is formed in the cake body 310 by passing through the first coating layer 320. Like the second composition described above, the third composition may be applied to the first coating layer 320 by a natural dropping method, thereby forming the second coating layer 330. Unlike the second composition, the third composition is applied in a state maintained at 60° C. or less from room temperature and then coagulated. It is preferable that the third composition or the compositions for forming an additional coating layer be coated at a lower temperature than the coating temperature of the second composition in order to prevent damage to the lower coating layer 322. Meanwhile, the second coating layer 330 includes a second extended coating layer 332 penetrating into the second hole 332. In the present embodiment, it has been described that the second coating layer 330 also includes the expansion coating layer 335, but differently, the second coating layer 330 may be a flat coating layer not including the expansion coating layer 332.

Claims (8)

100 parts by weight of white sediment; 30 to 70 parts by weight of water; 0.5 to 5 parts by weight of agar; Preparing a first composition comprising 30 to 70 parts by weight of sugar and 1 to 70 parts by weight of a first food additive;
Placing the first composition in a mold and coagulation molding to prepare a cake body;
100 parts by weight of starch syrup; 60 to 90 parts by weight of water; 1 to 5 parts by weight of agar; Preparing a second composition comprising 20 to 40 parts by weight of sugar and 1 to 200 parts by weight of a second food additive;
Forming a plurality of through-type holes in the surface of the cake body;
Applying the second composition to the upper portion of the cake body at a temperature of 55 to 80° C. to penetrate the second composition into the cake body through the plurality of holes and at the same time to form a first coating film on the surface of the cake body. Comprising steps,
Method of making yokan cake.
The method of claim 1,
The first food additive comprises a pulverized fruit and a fruit puree at the same time, and the second food additive comprises only fruit puree.
The method of claim 1,
The first food additive and the second food additive comprises chocolate and condensed milk.
The method of claim 1,
The first food additive is a method for producing a yokan cake, characterized in that it contains dry plant powder.
The method of claim 1,
In the step of forming the first coating film,
Method of manufacturing a yokan cake, characterized in that it further comprises the step of fixing the pointed needle-like structure to the surface of the side of the cake body.
The method of claim 5,
100 parts by weight of starch syrup; 60 to 90 parts by weight of water; 1 to 5 parts by weight of agar; Preparing a third composition comprising 20 to 40 parts by weight of sugar and 1 to 200 parts by weight of a third food additive; And
The method of manufacturing a yokan cake, further comprising the step of forming a second coating film on the surface of the first coating film by applying the third composition to an upper portion of the first coating film at a temperature of 55 to 80°C.
The method of claim 6,
Before forming the second coating film,
And forming at least one through hole in the cake body by penetrating the first coating layer.
It is prepared by the method of claim 7,
The cake body including the yokan and including at least one through-hole on the surface;
A multi-coating film formed on the surface of the cake body; And
Yanggaeng cake comprising an expansion coating film formed by penetrating into the through hole.

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