KR102207681B1 - Method for preparing of castella and castella prepared thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing castella with reduced calorie and castella manufactured thereby. According to the present invention, the method comprises the following steps: (A) mixing flour, baking powder, baking soda, and a stabilizer to manufacture a powder mixture; (B) mixing whole egg liquid, a sweetener, an emulsifier, and refined salt to manufacture a liquid mixture; (C) whipping the liquid mixture and adding apple sauce to the whipped liquid mixture to whip the mixture; (D) adding the powder mixture manufactured in the step (A) to the mixture to which the apple sauce is added; and (E) baking the mixture prepared in step the step (D) to manufacture castella. Accordingly, the apple sauce is used without using fats and oils such as cooking oil, thereby manufacturing castella with excellent quality and reduced calorie.

Description

Method for producing castella with reduced calorie and castella prepared thereby {Method for preparing of castella and castella prepared thereby}

The present invention relates to a method for producing silver castella having excellent quality and reduced calories by using apple sauce instead of oil and fat without using oils and fats such as cooking oil, and castella produced accordingly.

As the economy grows through the industrialization period, people's interest in health has increased and the development of foods related to well-being is on the rise. Recently, the safety problem of chemical synthetic additives has emerged, leading to the avoidance of chemical synthetic substances. This is remarkable, and interest in natural substance additives is increasing.

As such natural substance additives, herbal medicinal herbs, seaweed, or plants have been used for a long time in the private sector and have proven their safety, and various functional substances such as antibacterial, antioxidant, anticancer, and antihyperlipidemia are contained. Food development is actively taking place.

On the other hand, the consumption of bread as a staple food substitute is increasing due to the recent simpler dietary life and westernization, and accordingly, the bakery industry has grown and developed. Bread is a dish made by adding salt, sugar, oil, baking powder, or yeast to grain flour, then inflating it to bake or steam, and is a staple food of Western people. Flour is often used as an ingredient, but flour such as barley, rye, corn, buckwheat, and rice are also used.

Among them, castella is a type of Western confectionery that is baked by mixing flour and sugar in a foamed egg. It has a soft yet weak elasticity, making it a bakery enjoyed by all ages. Castella's etymology is the Portuguese reading of Castilla, an old province of Spain, and the snacks made there are called Castella. The raw materials of castella are eggs, sugar, flour, salt, starch syrup, honey, etc. It is a kind of confectionery that can have various flavors depending on the composition, content, and baking method of the castella. The general method of making castella is to mix egg yolk with sugar, starch syrup, and honey to obtain a mixture, and separately foam the egg white and mix it with the mixture containing the egg yolk, then add flour and lightly stir in an oven pan. It can be baked and prepared.

These castellas are rapidly popularized and advanced in recent years, but only when imported flour, a large amount of sugar, a large amount of oil, and other additives are contained, the basic form of the skeleton, swelling, and flavor is expressed in taste and marketability. High gluten in flour and baking powder and soda, which are chemical expanders, are not digestible and are not beneficial to health. Sugar is easily decomposed in the body and the blood glucose concentration is easily increased, so if not used as an energy source immediately, it is converted into fat. There is an accumulation problem.

Accordingly, there is a demand for castella having excellent volume and sensory properties while lowering calories by reducing the use of fat and sugar.

Korean Patent Registration No. 2024235 Korean Patent Registration No. 1937386

It is an object of the present invention to provide a method of manufacturing castella with excellent quality and reduced calories by using apple sauce instead of oil and fat, without using oils and fats such as edible oil.

In addition, another object of the present invention is to provide a castella manufactured according to the above.

The method of producing a castella with reduced calories according to the present invention for achieving the above object comprises: (A) preparing a powder mixture by mixing flour, baking powder, baking soda, and a stabilizer; (B) preparing a liquid mixture by mixing a whole egg solution, a sweetener, an emulsifier and a purified salt; (C) whipping the liquid mixture and then adding apple sauce to whip; (D) adding the powder mixture prepared in step (A) to the mixture to which the apple sauce has been added; And (E) sintering the mixture prepared in step (D) to produce castella.

After the step (E), (F) preparing a cream by mixing soft tofu, fresh cream, sweetener and refined salt, and then applying or filling the castella may further include.

In the step (A), 3 to 30 parts by weight of baking powder, 1 to 15 parts by weight of baking soda, and 1 to 15 parts by weight of a stabilizer may be mixed with respect to 100 parts by weight of flour.

In the step (B), the whole egg solution, sweetener, emulsifier, and refined salt may be mixed in an amount of 200 to 400 parts by weight, 100 to 200 parts by weight, 10 to 60 parts by weight, and 1 to 15 parts by weight, respectively, based on 100 parts by weight of flour.

In the step (C), the apple sauce may be mixed in an amount of 100 to 300 parts by weight based on 100 parts by weight of flour.

The apple sauce may be cooled by heating the apple after pulverizing it.

The apple sauce may be obtained by mixing apple crushed product, lemon juice, and cinnamon powder in a weight ratio of 1:0.1-0.8:0.1-0.8, heated, and then cooled.

The apple sauce of the present invention may have a viscosity of 1.40 to 1.50 mPa·s, an average particle diameter of 0.01 to 0.1 mm, and a moisture content of 75 to 95% by weight.

In the step (F), 500 to 1500 parts by weight of fresh cream, 10 to 30 parts by weight of sweetener, and 1 to 10 parts by weight of refined salt are mixed with respect to 100 parts by weight of soft tofu to prepare a cream.

In addition, the castella of the present invention for achieving the other object described above can be manufactured according to the above manufacturing method.

The castella of the present invention does not use oils such as edible oil or butter, but uses apple sauce instead of oils and fats, thereby providing castella having low calories and excellent quality, such as texture and organoleptic properties.

In addition, the castella of the present invention uses a small amount of sugar and sweeteners (sweeteners other than sugar) together, so it is possible to lower calories while increasing sensory properties.

1 is a photograph of a castella manufactured according to an embodiment of the present invention.
2 is a photograph of a castella manufactured according to another embodiment of the present invention.

The present invention relates to a method of manufacturing castella with excellent quality and reduced calories by using apple sauce instead of oil and fat without using oils and fats such as cooking oil, and castella produced accordingly.

Since the calorie of the cake of the present invention is 140 to 145 kcal per 100 g, the calorie is 50 to 70% compared to the conventional cake (304 kcal per 100 g of S company, 360 kcal per 100 g of P company, 321 kcal per 100 g of T company). Decreased. It is recognized that calories in nutritional components have a difference of at least 25% for three or more similar foods with a high market share to reduce calories, and the cake of the present invention has 50 to 70% reduction in calories.

Hereinafter, the present invention will be described in detail.

The method for producing castella with reduced calories according to the present invention comprises the steps of: (A) preparing a powder mixture by mixing flour, baking powder, baking soda, and a stabilizer; (B) preparing a liquid mixture by mixing a whole egg solution, a sweetener, an emulsifier and a purified salt; (C) whipping the liquid mixture and then adding apple sauce to whip; (D) adding the powder mixture prepared in step (A) to the mixture to which the apple sauce has been added; And (E) sintering the mixture prepared in step (D) to produce castella.

In addition, the present invention may include the step of (F) preparing a cream by mixing soft tofu, fresh cream, sweetener and refined salt, and applying or filling the castella.

First, in step (A), a powder mixture is prepared by mixing flour, baking powder, baking soda, and a stabilizer.

The powder mixture is the basic ingredients necessary for baking, 3 to 30 parts by weight, preferably 5 to 15 parts by weight of baking powder based on 100 parts by weight of soft flour; 1 to 15 parts by weight of baking soda, preferably 1 to 10 parts by weight; And 1 to 15 parts by weight, preferably 1 to 10 parts by weight of a stabilizer.

The powder mixture is filtered through a filter network of 100 to 300 mesh, preferably 150 to 250 mesh.If the particle diameter of the powder mixture is less than the lower limit, the texture may be rough and not swelling, and if it exceeds the upper limit, time The more it flows, the lower the volume.

The stabilizer is not particularly limited, but preferably includes at least one selected from the group consisting of tartaric acid, citric acid and malic acid.

In addition, in step (A), powders such as green tea powder, chocolate powder, matcha tea powder, coffee powder, cinnamon powder, red beet powder, and sprout barley powder may be added to prepare castella having a desired taste.

Next, in step (B), a liquid mixture is prepared by mixing the whole egg solution, sweetener, emulsifier, and purified salt.

The liquid mixture is also the basic ingredients required for baking, including 200 to 400 parts by weight of whole egg solution, preferably 250 to 300 parts by weight, based on 100 parts by weight of soft flour; 100 to 200 parts by weight of sweetener, preferably 140 to 180 parts by weight; 10 to 60 parts by weight of emulsifier, preferably 10 to 50 parts by weight; And 1 to 15 parts by weight, preferably 1 to 10 parts by weight of a purified salt.

The sweetener may include two or more selected from the group consisting of sugar, allulose, trehalose, stevia, enzyme-treated stevia, sucralose, and nahan fruit extract. Specifically, the sweetener of the present invention always contains sugar, and sugar and other sweeteners are mixed in a weight ratio of 1: 1.5-4, preferably 1: 2-3. By mixing in the same ratio as described above, the amount of sugar is reduced compared to the conventional method for producing castella, and the shape of the castella can be strengthened and the functionality can be improved.

When the contents of the whole egg solution, sweetener, emulsifier and refined salt are out of the above ranges, castella having reduced functionality may be prepared.

Next, in the step (C), the liquid mixture is whipped for 10 to 30 minutes, and then apple sauce is added to further whip for 5 to 15 minutes.

In the present invention, by adding apple sauce instead of fat, it is possible to improve the volume and texture of castella even without using fats and fats, and thus castella with reduced calories can be provided.

In addition, the apple sauce of the present invention is obtained by heating the pulverized apple pulverized apple at 80 to 110 °C for 5 to 30 minutes and then cooling at room temperature (23 to 27 °C). If the apple is pulverized after heating, the volume, softness, and organoleptic properties of Castella may be reduced.

Preferably, the apple sauce of the present invention is to add lemon juice and cinnamon powder to the pulverized apple, specifically the pulverized apple, lemon juice, and cinnamon powder in a weight ratio of 1: 0.1-0.8: 0.1-0.8, preferably 1 It was mixed at a weight ratio of: 0.3-0.5: 0.2-0.4, heated at 80 to 110° C. for 5 to 30 minutes, and then cooled at room temperature (23 to 27° C.). When the content of lemon juice and cinnamon powder based on the apple is less than the lower limit, the sensory properties and texture may be deteriorated, and when the content exceeds the upper limit, the sensory property may decrease.

In particular, the apple sauce of the present invention has a viscosity of 1.40 to 1.50 mPa·s, preferably 1.45 to 1.50 mPa·s; The average particle diameter is 0.01 to 0.1 mm, preferably 0.05 to 0.1 mm; The moisture content is 75 to 95% by weight, preferably 80 to 90% by weight. If the viscosity and moisture content of apple sauce is less than the lower limit, castella may not swell when used instead of fat and oil, and if it exceeds the upper limit, it is difficult to manufacture castella, and the volume may immediately decrease even if it is produced.

In addition, when the average particle diameter of the apple sauce is less than the lower limit, the volume may be lowered immediately after the castella is manufactured, and if it exceeds the upper limit, the texture may deteriorate and the castella may not swell.

Such apple sauce is used in 100 to 300 parts by weight, preferably 150 to 250 parts by weight, based on 100 parts by weight of flour. If the content of the apple sauce is less than the lower limit, castella may not be produced, and if the content of the apple sauce exceeds the upper limit, texture and volume may be deteriorated.

Next, in step (D), while whipping the mixture to which the apple sauce has been added, the powder mixture prepared in step (A) is added and whipped to prepare a mixture having a specific gravity of 0.4 to 0.5.

If the powder mixture prepared in step (A) is added without whipping the mixture to which the apple sauce is added, castella having excellent volume is not produced. Therefore, in the state of whipping the mixture to which the apple sauce is added, in step (A) It is preferred to add the prepared powder mixture.

If the specific gravity is out of the above range, it is preferable to satisfy the specific gravity of the above range because it is not possible to manufacture castella having excellent texture and volume.

Next, in step (E), the mixture prepared in step (D) is calcined at 160 to 190° C. for 20 to 30 minutes to produce castella.

Castella of the present invention may be provided with a cream applied or filled to the castella, the cream is prepared by mixing soft tofu, fresh cream, sweetener and refined salt (step (F)).

The cream is prepared by mixing 500 to 1500 parts by weight of fresh cream, 10 to 30 parts by weight of sweetener, and 1 to 10 parts by weight of refined salt based on 100 parts by weight of soft tofu.

The soft tofu makes the cream soft and hard.

In addition, the sweetener may include two or more selected from the group consisting of sugar, allulose, trehalose, stevia, enzyme-treated stevia, sucralose, and nahan fruit extract. Specifically, the sweetener of the present invention always contains sugar, and sugar and other sweeteners are mixed in a weight ratio of 1: 1-3, preferably in a weight ratio of 1: 2-3. Functionality can be improved by mixing in the same ratio as described above.

Castella alone or used with cream, such as castella prepared above, castella coated with cream, castella filled with cream, etc., are rapidly frozen and distributed.

Hereinafter, a preferred embodiment is presented to aid the understanding of the present invention, but the following examples are only illustrative of the present invention, and it is obvious to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, It is natural that such modifications and modifications fall within the appended claims.

Preparation Example 1. Apple Sauce

After removing the peel and the center of the apple, the pulverized apple pulverized product was heated at 90° C. for 20 minutes and then cooled to prepare apple sauce.

The viscosity of the apple sauce is 1.43 mPa·s, the average particle diameter is 0.07 mm, the moisture content is 84.9% by weight, the sugar content is 13 brix, and the salinity is 0.3%.

Preparation Example 2. Apple Sauce

After removing the peel and the center of the apple, the crushed apple crushed product, lemon juice, and cinnamon powder were mixed at a weight ratio of 1:0.5:0.3, heated at 100°C for 20 minutes, and pulverized to prepare apple sauce.

The viscosity of the apple sauce is 1.47 mPa·s, the average particle diameter is 0.07 mm, the moisture content is 85.6% by weight, the sugar content is 13 brix, and the salinity is 0.3%.

Manufacturing Example 3. Appeal source_use of oil

Apple sauce was prepared by heating apples at 100° C. for 20 minutes and adding 7 parts by weight of fat and fat mixed with butter and shortening in a weight ratio of 1:1 to 100 parts by weight of the pulverized apple powder and 4 parts by weight of sugar.

Preparation Example 4. Cream

Cream was prepared by mixing 500 parts by weight of fresh cream, 4 parts by weight of sugar, 10 parts by weight of allulose, 0.5 parts by weight of trehalose, 0.1 part by weight of stevia, and 1 part by weight of refined salt based on 100 parts by weight of soft tofu.

Example 1. Green Tea Castella

100 parts by weight of soft flour flour, 5 parts by weight of baking powder, 1 part by weight of baking soda, 1 part by weight of tartaric acid, and 10 parts by weight of green tea powder were mixed and filtered through a 150 mesh filter to prepare a powder mixture.

In addition, the apple prepared in Preparation Example 1 is mixed with 250 parts by weight of whole egg solution, 40 parts by weight of sugar, 100 parts by weight of allulose, 5 parts by weight of trehalose, 1 part by weight of stevia, 10 parts by weight of emulsifier and 1 part by weight of refined salt. 150 parts by weight of the sauce was added and the filtered powder mixture was added little by little at 1 minute intervals while continuing whipping, so that the specific gravity of the final mixture was 0.4. The final mixture was calcined at 170° C. for 20 minutes and then filled with the cream of Preparation Example 4 to prepare castella (FIG. 1).

Example 2. Green Tea Castella

It was carried out in the same manner as in Example 1, but using the apple sauce prepared in Preparation Example 2 instead of the apple sauce prepared in Preparation Example 1 to prepare Castella.

Example 3. Choco Castella

It was carried out in the same manner as in Example 1, but castella was prepared using cocoa powder instead of green tea powder (FIG. 2).

Comparative Example 1. Apple source omitted

It was carried out in the same manner as in Example 1, but castella was prepared without using apple sauce.

Comparative Example 2. Using grapeseed oil instead of apple sauce

In the same manner as in Example 1, 30 parts by weight of grapeseed oil was used instead of 150 parts by weight of apple sauce; Castella was prepared using 40 parts by weight of sugar, 100 parts by weight of allulose, 5 parts by weight of trehalose, and 146 parts by weight of sugar instead of 1 part by weight of stevia.

Comparative Example 3. Apple Source

It was carried out in the same manner as in Example 1, except that the apple sauce prepared in Preparation Example 3 was used instead of the apple sauce prepared in Preparation Example 1 to prepare Castella.

<Test Example>

As a control, Castella sold at a mart was used.

Test Example 1. Measurement of nutrient components

The nutritional components of Castella prepared according to Examples and Comparative Examples were measured.

division Control Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 calorie
(kcal/100g) 360 159 171 167 148 302 298 Saturated fat
(g/100g) 15 0.94 1.06 2.37 0.93 14.04 10.61 salt
(mg/100g) 198 311.38 323.51 326.46 304.16 130.56 313.45 sugars
(g/100g) 60 8.15 9.69 9.75 7.02 19.44 8.14 protein
(g/100g) 6 6.41 6.52 6.41 6.30 3.10 5.18 carbohydrate
(g/100g) 54 41.99 43.12 39.74 38.77 50.55 47.11 trans fat
(g/100g) 0.5 0 0 0.01 0 0.50 0.19 cholesterol
(mg/100g) 245 130.31 133.62 128.87 130.00 245.2 197.53

As shown in Table 1 above, it was confirmed that the castella prepared according to Examples 1 to 3 of the present invention had significantly lower calories compared to Comparative Examples 1 and 3, and the sugar content was also lower than that of Comparative Example 2 using only sugar among sweeteners. Confirmed.

Test Example 2. Measurement of texture

Texture analyzer (CT3, Brookfield, England) was used to measure a circular sample with a diameter of 4 cm and a height of 4 cm under the condition of TA10Cylinder (12.7 mm D, 35 mm L). Springiness) and chewiness were measured repeatedly 3 times, and the average values are shown in Table 2 below.

division Control Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Hardness 194.63±2.88 191.41±3.51 197.11±2.62 192.08±4.09 85.16±3.61 190.67±3.51 181.45±5.18 Cohesiveness 1.14±0.12 1.12±0.10 1.13±0.11 1.18±0.18 1.05±0.07 1.15±0.09 1.11±0.08 Elasticity 22.39±0.42 22.84±0.91 23.00±0.84 23.15±1.04 17.45±0.85 22.45±1.54 19.45±1.10 Chewiness 354.69±15.71 361.40±11.48 370.51±9.51 382.57±15.68 164.15±10.41 363.11±9.75 219.47±5.55

As shown in Table 2 above, it was confirmed that the castella prepared according to Examples 1 to 3 of the present invention showed a similar texture to the control and Comparative Example 2 using fats and oils as in the prior art, and a comparative example without using apple sauce It was confirmed that 1 and Comparative Example 2 using fats and oils when preparing apple sauce was not excellent in hardness, cohesiveness, elasticity and chewiness.

Test Example 3. Sensory test

Eighteen inspection personnel (20-25 years old, female) explained the purpose of the experiment and the evaluation items, and after training, they were asked to perform sensory evaluation. Sensory evaluation was performed 3 days after storage in the refrigerator to determine the quality change during the storage period.

-Flavor, feel, texture, appearance and overall preference: 1 point = very bad, 9 points = very good

division Control Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 zest 6.51 6.68 7.15 6.46 5.47 6.89 5.20 Feel 5.15 7.81 8.00 7.93 7.75 5.95 6.38 Texture 6.18 6.34 6.92 6.00 4.42 6.11 5.91 Exterior 6.43 6.35 7.03 6.44 3.58 6.33 5.85 Comprehensive acceptance 6.51 6.69 7.00 6.31 4.94 6.18 5.42

As shown in Table 3 above, it was confirmed that the castella prepared according to Examples 1 to 3 of the present invention was similar in flavor, texture, appearance, and overall preference to the control, while feeling low.

In addition, the castella of Examples 1 to 3 was superior to the castella of Comparative Examples 1 and 3 in terms of flavor, feel, texture, appearance, and overall preference. In particular, the castella of Comparative Example 1 had a voluminous feel after storage for 3 days. It was confirmed that there was little of this.

Claims (10)

(A) preparing a powder mixture by mixing flour, baking powder, baking soda, and a stabilizer;
(B) preparing a liquid mixture by mixing a whole egg solution, a sweetener, an emulsifier, and a purified salt;
(C) whipping the liquid mixture and then adding apple sauce to whip;
(D) preparing a mixture having a specific gravity of 0.4 to 0.5 by adding and whipping the powder mixture prepared in step (A) to the mixture to which the apple sauce is added; And
(E) sintering the mixture prepared in step (D) to prepare castella; includes,
Without using fats and oils, the apple sauce is a mixture of apple crushed product, lemon juice and cinnamon powder in a weight ratio of 1: 0.1-0.8: 0.1-0.8
The method for producing castella, characterized in that the apple sauce is mixed in an amount of 100 to 300 parts by weight based on 100 parts by weight of flour. The production of castella according to claim 1, further comprising the step of (F) preparing a cream by mixing soft tofu, fresh cream, sweetener and refined salt after step (E), and then applying or filling the castella. Way. The method of claim 1, wherein in step (A), 3 to 30 parts by weight of baking powder, 1 to 15 parts by weight of baking soda, and 1 to 15 parts by weight of a stabilizer are mixed with respect to 100 parts by weight of flour. . The method of claim 1, wherein the whole egg solution, sweetener, emulsifier, and refined salt in step (B) are 200 to 400 parts by weight, 100 to 200 parts by weight, 10 to 60 parts by weight, and 1 to 15 parts by weight, respectively, based on 100 parts by weight of flour. Castella production method, characterized in that mixed with parts. delete The method of claim 1, wherein the apple sauce is cooled by heating the apple after pulverizing the apple. delete The method of claim 1, wherein the apple sauce has a viscosity of 1.40 to 1.50 mPa·s, an average particle diameter of 0.01 to 0.1 mm, and a water content of 75 to 95% by weight. The method of claim 2, wherein in the step (F), 500 to 1500 parts by weight of fresh cream, 10 to 30 parts by weight of sweetener, and 1 to 10 parts by weight of refined salt are mixed to prepare a cream based on 100 parts by weight of soft tofu. Manufacturing method. Castella manufactured according to the manufacturing method of any one of claims 1 to 4, 6, 8 and 9.

Images