KR102363876B1 - Cake Containing Collagen and the Manufacturing Method thereof - Google Patents

Cake Containing Collagen and the Manufacturing Method thereof Download PDF

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KR102363876B1
KR102363876B1 KR1020210107681A KR20210107681A KR102363876B1 KR 102363876 B1 KR102363876 B1 KR 102363876B1 KR 1020210107681 A KR1020210107681 A KR 1020210107681A KR 20210107681 A KR20210107681 A KR 20210107681A KR 102363876 B1 KR102363876 B1 KR 102363876B1
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weight
parts
rose
cake
collagen
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빈윤희
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빈윤희
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/542—Animal Protein
    • A23V2250/5422—Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/70—Vitamins
    • A23V2250/708—Vitamin C

Abstract

The present invention relates to cake containing collagen and a manufacturing method thereof. The cake includes: a cake sheet manufactured by mixing boiled rose petals containing vitamin C with rice flour, almond flour, baking powder, water, brown rice oil, raw sugar, trehalose, and salt; and cheese cream made by mixing Hibiscus manihot petals containing collagen with soy milk, coconut cream, agar, raw sugar, and lemon juice, and thus, the cake is constituted by applying the cheese cream to the cake sheet. The present invention provides the cake containing collagen which has better absorption of collagen than ingesting collagen alone, by enabling a complex diet of vegetable collagen and vitamin C.

Description

콜라겐이 함유된 케이크 및 이의 제조방법{Cake Containing Collagen and the Manufacturing Method thereof}Cake Containing Collagen and its Manufacturing Method {Cake Containing Collagen and the Manufacturing Method thereof}

본 발명은 건강에 유용한 콜라겐이 함유된 케이크 및 이의 제조방법에 관한 것으로, 자세하게는 비타민C가 함유된 장미꽃잎을 조리 및 첨가하여 콜라겐의 흡수력을 높일 수 있는 콜라겐이 함유된 케이크를 제조하는 방법 및 그 방법으로 제조된 콜라겐이 함유된 케이크에 관한 것이다. The present invention relates to a cake containing collagen useful for health and a method for manufacturing the same, and more particularly, to a method for preparing a cake containing collagen that can increase collagen absorption by cooking and adding vitamin C-containing rose petals; It relates to a cake containing collagen produced by the method.

최근 건강 기능성 식품뿐만 아니라 동물 및 환경에 관심도가 늘고 건강에 도움이 되는 비건 식품의 선호도가 높아지면서, 빵, 과자, 케이크 등의 디저트류도 종래의 제조방식에서 벗어나 건강 기능성 및 식물성 성분이 함유되도록 제조되고 있다.Recently, as interest in not only health functional food but also animals and the environment increases and the preference for vegan food helpful for health increases, desserts such as bread, sweets, and cakes are also separated from conventional manufacturing methods to contain health functional and plant ingredients. is being manufactured.

콜라겐은 몸속에 가장 많이 들어있는 섬유상 단백질로, 피부의 진피층과 결합조직의 주성분이며 또한 뼈를 구성하고 있는 단백질 중 90%정도를 차지한다. 근육과 피부의 대부분이 콜라겐이고, 뼈와 뼈 사이를 연결해 주는 연골조직의 50%도 바로 콜라겐이다.Collagen is the most abundant fibrous protein in the body. It is the main component of the dermal layer and connective tissue of the skin, and accounts for about 90% of the protein that composes bones. Most of the muscles and skin are collagen, and 50% of the cartilage tissue that connects the bones is also collagen.

콜라겐이 부족하면 피부탄력 혈관탄력이 떨어지고 퇴행성관절염이나 각종 만성질환을 유발할 수 있으며 머리카락이 가늘어지고 탈모의 요인이 된다. Insufficient collagen can lead to decreased skin elasticity and vascular elasticity, can cause degenerative arthritis and various chronic diseases, and cause hair thinning and hair loss.

콜라겐은 20대가 지나면서 점차 감소하기 시작하여 40대에 들어가면 그 절반수준으로 감소하는데 특히 여성들은 폐경 후 5년 사이에 30%가 감소된다. 이는 여성호르몬인 에스트로겐 분비가 떨어져 콜라겐의 합성을 돕지 못하기 때문이다.Collagen begins to decrease gradually after the age of 20, and decreases to half that level when in the 40s, and especially in women, it decreases by 30% within 5 years after menopause. This is because the secretion of estrogen, the female hormone, is low and cannot help collagen synthesis.

최근 노령인구의 급증으로 노화지연에 대한 연구가 활발히 이루어지고 있다. 이런 시대적인 붐을 타고 콜라겐의 효능 및 효과가 대두되면서 콜라겐을 찾는 사람들이 많아지고 있는 추세이다.Recently, with the rapid increase of the elderly population, research on aging delay is being actively conducted. Riding the boom of this era, as the efficacy and effect of collagen are emerging, more and more people are looking for collagen.

그러나 현재 유통되고 있는 콜라겐의 대부분이 소(牛)로부터 원료를 얻어 제조된 동물성 콜라겐으로서 구제역 및 광우병 등으로 인한 불안감을 안고 있다. 또한, 어류에서 추출된 마린 콜라겐도 최근 해양오염이 심화되며 초미세플라스틱이 물고기의 몸속에서 발견되는 사례가 빈번하게 보고되고 있어 갈수록 불안감이 커지고 있다. 즉, 콜라겐의 수요는 늘어나지만 섭취에 대한 안전성은 우려되는 실정이다.However, most of the collagen currently in circulation is animal collagen manufactured by obtaining raw materials from cattle, and there is anxiety due to foot-and-mouth disease and mad cow disease. In addition, as marine collagen extracted from fish has recently been intensifying marine pollution, cases in which microplastics are found in fish bodies are frequently reported, increasing anxiety. That is, although the demand for collagen increases, the safety of ingestion is a concern.

다행히, 금화규는 수용성의 식물성 콜라겐이 다량 함유되어 있는 것으로 알려져 있어, 상기 동물성 및 마린 콜라겐의 취약한 점을 해소할 뿐만 아니라 식물성(비동물성) 식품 애호가에게 선호되는 식재료가 될 수 있을 것이다. 하지만 금화규는 맛과 향이 좋지 않아 섭취 시 거부감을 가지게 되어 일상생활에 즐겨 섭취하기에는 어려움이 있다. Fortunately, Geumhwa Beef is known to contain a large amount of water-soluble vegetable collagen, so it will not only solve the weakness of animal and marine collagen, but also become a preferred ingredient for plant (non-animal) food lovers. However, it is difficult to enjoy in daily life as Geumhwagyu has a reluctance to consume due to its poor taste and fragrance.

한편, 장미는 각종 비타민, 유기산, 탄닌 등 다양한 성분을 함유하여 강장효과, 혈압조절효과 등을 나타내는 것으로 비타민C가 레몬의 17배, 비타민 A는 토마토의 20배, 에스트로겐이 석류의 8배, 폴리페놀, 플라보노이드가 녹차, 홍차보다 7배로 건강에 좋은 성분을 풍부하게 함유하고 있는 것으로 알려져 있다. On the other hand, rose contains various vitamins, organic acids, tannins, etc. to show tonic and blood pressure control effects. Vitamin C is 17 times that of lemon, vitamin A is 20 times that of tomato, estrogen is 8 times that of pomegranate, and poly It is known that phenol and flavonoids contain 7 times more healthy ingredients than green tea and black tea.

특히 장미가 함유하고 있는 비타민C 성분은 콜라겐의 흡수를 돕는 것으로 알려져 있다.In particular, the vitamin C component contained in roses is known to help the absorption of collagen.

[선행기술특허][Prior art patent]

대한민국특허등록번호 제10-1874571호(2018년 06월 28일 등록)(발명의 명칭: 마린 콜라겐을 이용한 빵 및 과자의 제조방법)Republic of Korea Patent Registration No. 10-1874571 (registered on June 28, 2018) (Title of the invention: Bread and confectionery manufacturing method using marine collagen)

본 발명의 목적은 체내 콜라겐의 생성을 촉진하는 식물성 콜라겐이 함유된 금화규꽃잎을 사용하되, 콜라겐의 흡수력을 돕는 비타민C가 함유된 장미꽃잎을 조리 및 첨가함으로써, 콜라겐과 비타민C의 복합식이가 가능하게 하는 콜라겐이 함유된 케이크를 제조하는 방법을 제공하는 것이다. It is an object of the present invention to use Geumhwagyu petals containing vegetable collagen that promotes the production of collagen in the body, but by cooking and adding rose petals containing vitamin C that helps collagen absorption, a complex diet of collagen and vitamin C is It is to provide a method for preparing a cake containing collagen that makes it possible.

본 발명의 다른 목적은 상기 방법으로 제조된 콜라겐이 함유된 케이크를 제공하는 것이다.Another object of the present invention is to provide a cake containing collagen prepared by the above method.

상기한 바와 같은 목적을 달성하기 위한 본 발명의 바람직한 실시예에 따르면, 콜라겐이 함유된 케이크는According to a preferred embodiment of the present invention for achieving the above object, the collagen-containing cake is

케이크에 있어서,in the cake,

비타민C가 함유된 장미꽃잎조림을 쌀가루, 아몬드가루, 베이킹파우더, 물, 현미유, 원당, 트레할로스 및 소금과 혼합하여 제조되는 케이크시트;A cake sheet prepared by mixing boiled rose petals containing vitamin C with rice flour, almond flour, baking powder, water, brown rice oil, raw sugar, trehalose and salt;

콜라겐이 함유된 금화규꽃잎을 두유, 코코넛크림, 한천, 원당 및 레몬즙과 혼합하여 제조되는 치즈크림;Cheese cream prepared by mixing Geumhwagyu petals containing collagen with soymilk, coconut cream, agar, raw sugar and lemon juice;

상기 케이크시트에 상기 치즈크림이 도포되어 구성된 것을 특징으로 한다.It is characterized in that the cheese cream is applied to the cake sheet.

또한, 상기 장미꽃잎조림은 장미꽃잎 10중량부에 대하여,In addition, the rose petal stew is based on 10 parts by weight of rose petals,

원당 60 내지 80중량부, 레몬즙 60 내지 80중량부를 혼합 및 가열하여 조려지게 하되, 총 중량부가 50 내지 70중량부가 되면 가열을 중단하여 제조되는 것을 특징으로 한다. 60 to 80 parts by weight of raw sugar and 60 to 80 parts by weight of lemon juice are mixed and heated to cook, but when the total weight reaches 50 to 70 parts by weight, heating is stopped to prepare.

또한, 상기 치즈크림은 콜라겐이 함유된 금화규꽃잎 5중량부에 대하여,In addition, the cheese cream is based on 5 parts by weight of Keumhwagyu petals containing collagen,

두유 130 내지 170중량부, 코코넛크림 130 내지 170중량부, 한천 2 내지 6중량부, 원당 42 내지 62중량부, 레몬즙 10 내지 16중량부를 혼합하여 치즈가 형성되어 구성되도록 제조되는 것을 특징으로 한다.It is characterized in that it is prepared by mixing 130 to 170 parts by weight of soy milk, 130 to 170 parts by weight of coconut cream, 2 to 6 parts by weight of agar, 42 to 62 parts by weight of raw sugar, and 10 to 16 parts by weight of lemon juice to form cheese. .

또한, 상기 치즈크림이 도포된 상기 케이크시트에,In addition, on the cake sheet coated with the cheese cream,

장미우린물, 한천, 원당 및 레몬즙을 혼합하여 제조되는 장미양갱이 추가로 도포되어 구성된 것을 특징으로 한다.It is characterized in that rose yanggaeng prepared by mixing rose water, agar, raw sugar and lemon juice is additionally applied and composed.

또한, 상기 장미우린물은 장미꽃잎 8중량부에 대하여,In addition, the rose water is based on 8 parts by weight of rose petals,

물 130 내지 170중량부를 혼합하여 5~10분간 가열한 후, 10~14시간을 냉침하여 제조되는 것을 특징으로 한다.It is characterized in that it is prepared by mixing 130 to 170 parts by weight of water and heating for 5 to 10 minutes, followed by cooling for 10 to 14 hours.

본 발명에 따른 콜라겐이 함유된 케이크의 제조 방법은The method for producing a cake containing collagen according to the present invention is

(a) 비타민C가 함유된 장미꽃잎조림을 준비하는 단계; (a) preparing a stew of rose petals containing vitamin C;

(b) 체친 쌀가루, 아몬드가루, 베이킹파우더에 상기 장미꽃잎조림과 물, 현미유, 원당, 트레할로스, 소금을 혼합하여 반죽하는 단계;(b) kneading the sifted rice flour, almond flour, and baking powder by mixing the stewed rose petals with water, brown rice oil, raw sugar, trehalose, and salt;

(c) 상기 반죽을 구워 케이크시트를 제조하는 단계;(c) baking the dough to prepare a cake sheet;

(d) 상기 케이크시트를 상온에서 냉각하는 단계; (d) cooling the cake sheet at room temperature;

(e) 콜라겐이 함유된 치즈크림을 제조하는 단계; 및(e) preparing a cheese cream containing collagen; and

(f) 상기 케이크시트에 상기 치즈크림을 도포하는 단계;를 포함한다.(f) applying the cheese cream to the cake sheet; includes.

또한, 상기 장미꽃잎조림 준비 단계인 (a) 단계는,In addition, the rose petal preparation step (a) step,

장미꽃잎 10중량부에 대하여, 원당 60 내지 80중량부, 레몬즙 60 내지 80중량부를 혼합한 후 가열하여 조린 것을 특징으로 한다.Based on 10 parts by weight of rose petals, 60 to 80 parts by weight of raw sugar and 60 to 80 parts by weight of lemon juice are mixed, and then cooked by heating.

또한, 상기 치즈크림을 제조하는 단계인 (e) 단계는,In addition, the step (e) of preparing the cheese cream,

(e-1) 콜라겐이 함유된 금화규꽃잎 5중량부에 대하여, 두유 130 내지 170중량부를 혼합한 후 40~80분 동안 냉침하는 단계;(e-1) mixing 130 to 170 parts by weight of soy milk with respect to 5 parts by weight of Keumhwagyu petals containing collagen, followed by cooling for 40 to 80 minutes;

(e-2) 코코넛크림 130 내지 170중량부를 휘핑하는 단계;(e-2) whipping 130 to 170 parts by weight of coconut cream;

(e-3) 상기 (e-1)단계에서 냉침한 두유를 40초~80초간 끓이다가 한천 2 내지 6중량부, 원당 42 내지 62중량부, 레몬즙 10 내지 16중량부를 넣고 혼합하는 단계;(e-3) boiling the soymilk chilled in step (e-1) for 40 seconds to 80 seconds, then mixing 2 to 6 parts by weight of agar, 42 to 62 parts by weight of raw sugar, and 10 to 16 parts by weight of lemon juice;

(e-4) 상기 (e-2)와 상기 (e-3)을 혼합하여 치즈크림이 형성되는 단계; 및(e-4) mixing (e-2) and (e-3) to form a cheese cream; and

(e-5) 상기 (e-4)에서 형성된 치즈크림이 식기전에 틀에 담는 단계;를 더 포함하여 제조된 것을 특징으로 한다.(e-5) the step of putting the cheese cream formed in (e-4) in a mold before it cools; characterized in that it is manufactured by further including.

또한, 상기 (f) 단계에서, 장미우린물과 한천, 원당 및 레몬즙을 혼합하여 제조한 장미양갱을 추가로 도포하는 것을 특징으로 한다.In addition, in step (f), it is characterized in that rose yanggaeng prepared by mixing rose water, agar, raw sugar and lemon juice is additionally applied.

또한, 상기 장미양갱은 i) 장미꽃잎 8중량부에 대하여,물 130 내지 170중량부를 혼합하여 5~10분간 끓인 후, 10~14시간을 냉침하고, 체에 걸러 장미꽃잎을 제거한 장미우린물을 준비하는 단계;In addition, the rose yanggaeng is i) mixed with 130 to 170 parts by weight of water with respect to 8 parts by weight of rose petals, boiled for 5 to 10 minutes, chilled for 10 to 14 hours, and filtered through a sieve to remove rose petals. preparing;

ii) 상기 장미우린물에 한천 2 내지 6중량부를 혼합하여 끓기 시작한 후 40초~80초 동안 더 끓이는 단계; 및ii) mixing 2 to 6 parts by weight of agar in the rose water and boiling it further for 40 to 80 seconds after starting to boil; and

iii) 상기 ii)단계에서 가열을 중단하고 끓인 장미우린물에 한천 2 내지 6중량부, 원당 42 내지 62중량부, 레몬즙 10 내지 16중량부를 혼합하여 식기전 틀에 담는 단계;를 포함하여 제조된 것을 특징으로 한다.iii) stopping the heating in step ii) and mixing 2 to 6 parts by weight of agar, 42 to 62 parts by weight of raw sugar, and 10 to 16 parts by weight of lemon juice to boiled rose water characterized by being

본 발명은 식물성 콜라겐을 함유할 뿐만 아니라, 콜라겐의 체내 흡수력을 돕는 비타민C가 함유된 장미꽃잎을 조리 및 첨가하여 제조된 것으로, 콜라겐과 비타민 C의 복합식이가 가능하게 함으로써, 콜라겐을 단독으로 섭취하는 것보다 콜라겐의 흡수력이 좋은 케이크를 제공할 수 있는 효과가 있다. The present invention is prepared by cooking and adding rose petals containing vegetable collagen as well as vitamin C, which helps the body absorb collagen. It has the effect of providing a cake with better absorption of collagen than that.

또한, 본 발명에 따라 제조된 콜라겐이 함유된 케이크는 콜라겐, 비타민C 성분이 함유되어 있어 항산화 활성작용, 골 분화 및 골 형성작용을 개선시킬 뿐만 아니라 탈모 개선, 혈중 지질 개선, 여성 생식기의 암세포 활성을 억제하는 등 다양한 생리적 활성작용으로 인해 건강기능식품으로도 이용할 수 있는 효과가 있다.In addition, the collagen-containing cake prepared according to the present invention contains collagen and vitamin C, which not only improves antioxidant activity, bone differentiation and bone formation, but also improves hair loss, improves blood lipids, and has cancer cell activity in female reproductive organs. It has the effect that it can be used as a health functional food due to its various physiologically active effects, such as inhibiting

또한, 본 발명에 따라 제조된 콜라겐이 함유된 케이크는 콜라겐이 비타민C와 함께 일상생활에서 즐겨 섭취되도록 하는 효과가 있다.In addition, the cake containing collagen prepared according to the present invention has the effect of allowing collagen to be enjoyed in daily life together with vitamin C.

또한, 식물성 식품을 선호하는 채식주의자에게 비건 식품으로서 콜라겐이 함유된 케이크를 제공할 수 있는 효과가 있다. In addition, there is an effect of providing a cake containing collagen as a vegan food to vegetarians who prefer plant foods.

도 1은 본 발명에 따른 콜라겐이 함유된 케이크의 제조방법을 개략적으로 보여주는 제조공정도이다.1 is a manufacturing process diagram schematically showing a method of manufacturing a cake containing collagen according to the present invention.

이하, 본 발명인 콜라겐이 함유된 케이크 및 이의 제조방법의 바람직한 실시 예를 첨부된 도면을 참조하여 상세히 설명하기로 한다. 그러나, 이는 본 발명을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변환, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다. 본 발명을 설명함에 있어서 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.Hereinafter, preferred embodiments of the present invention, a collagen-containing cake and a method for manufacturing the same, will be described in detail with reference to the accompanying drawings. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the present invention, if it is determined that a detailed description of a related known technology may obscure the gist of the present invention, the detailed description thereof will be omitted.

도 1은 본 발명에 따른 콜라겐이 함유된 케이크의 제조방법을 개략적으로 보여주는 제조공정도이다. 1 is a manufacturing process diagram schematically showing a method of manufacturing a cake containing collagen according to the present invention.

본 발명에 따른 콜라겐이 함유된 케이크의 제조방법에 있어서, 장미꽃잎조림을 혼합한 케이크시트, 금화규꽃잎을 혼합한 치즈크림 및 장미우린물을 혼합한 장미양갱을 제조하는 것으로 구성할 수 있다. 이하, 제조방법을 도 1을 참조하여 단계별로 보다 구체적으로 설명한다. In the method for producing a collagen-containing cake according to the present invention, it can be configured to prepare a cake sheet mixed with stewed rose petals, cheese cream mixed with Geumhwagyu petals, and rose yokan mixed with rose water. Hereinafter, the manufacturing method will be described in more detail step by step with reference to FIG. 1 .

1. 장미꽃잎조림 준비 단계(S1);1. Stewed rose petals preparation step (S1);

본 단계는, 케이크시트의 주요 재료로서 사용하기 위한, 비타민C가 함유된 장미꽃잎, 원당, 레몬즙을 혼합하여 장미꽃잎조림을 준비하는 단계이다. 더 바람직하게는 상기 장미꽃잎조림은 장미꽃잎 10중량부에 대하여, 원당 60 내지 80중량부, 레몬즙 60 내지 80중량부를 용기에 넣어 혼합하고 90℃~110℃ 온도에서 8분~12분간 조려지게 하되, 용기의 총 중량부가 50 내지 70중량부가 되면 가열을 중단한다.This step is a step of preparing the stewed rose petals by mixing rose petals containing vitamin C, raw sugar, and lemon juice for use as the main material of the cake sheet. More preferably, the stewed rose petals are mixed with 60 to 80 parts by weight of raw sugar and 60 to 80 parts by weight of lemon juice with respect to 10 parts by weight of rose petals in a container and boiled at a temperature of 90°C to 110°C for 8 minutes to 12 minutes. However, the heating is stopped when the total weight of the container reaches 50 to 70 parts by weight.

본 단계에서 장미꽃잎에 레몬즙, 원당을 혼합하여 조려지는 과정을 수행하게 되면, 장미꽃잎의 떫은 맛이 줄어들게 되고 새콤달콤한 맛이 살아나며, 장미꽃잎의 질긴 식감을 부드럽게 하여 쫄깃하게 해주는데 도움이 된다.At this stage, if the rose petals are boiled by mixing lemon juice and raw sugar, the astringent taste of the rose petals is reduced, the sweet-sour taste is revived, and it helps to soften the chewy texture of the rose petals.

상기 장미꽃잎은 장미꽃잎 건조 분말이나 액상으로도 대체할 수 있으며, 냉침 또는 찜, 볶거나 굽는 방법을 사용해서 준비할 수도 있다.The rose petals can be replaced with dried rose petals powder or liquid, and can also be prepared using cold or steamed, roasted or baked methods.

2. 반죽 단계(S2);2. kneading step (S2);

본 단계는, 쌀가루, 아몬드가루, 베이킹파우더를 체에 걸러 준비한 것에, 상기 S1단계에서 준비된 장미꽃잎조림, 물, 현미유, 원당, 트레할로스, 소금을 혼합 및 유화시켜 반죽하는 단계이다.This step is a step of kneading the prepared by sieving rice flour, almond powder, and baking powder, by mixing and emulsifying the boiled rose petals prepared in step S1, water, brown rice oil, raw sugar, trehalose, and salt.

상기 쌀가루는 밀가루, 오트밀가루, 곡물로 된 가루로도 대체하여 준비할 수 있다.The rice flour may be prepared by replacing it with flour, oatmeal flour, and grain flour.

3. 케이크시트 굽기 단계(S3);3. Cake sheet baking step (S3);

본 단계는, 상기 S2단계에서 만든 반죽을 구워 상온에서 냉각하여 케이크시트를 제조하는 단계이다. 이때 39cm x 29cm크기의 팬에 반죽을 담아 155~195℃ 범위의 온도로 15~35분간 굽는 것이 바람직하다.This step is a step of manufacturing a cake sheet by baking the dough made in step S2 and cooling it at room temperature. At this time, it is desirable to put the dough in a 39cm x 29cm pan and bake for 15 to 35 minutes at a temperature in the range of 155 to 195℃.

4. 금화규꽃잎 냉침단계(S10);4. Geumhwagyu petal cold-chilling step (S10);

본 단계는, 두유에 콜라겐이 함유된 금화규꽃잎을 첨가하여 혼합한 후에 냉침하는 단계이다. 콜라겐이 함유된 금화규꽃잎 5중량부에 대하여, 두유 130 내지 170중량부를 용기에 넣어 혼합하는 것이 바람직하며, 냉침온도는 18~25℃에서 30~90분간 수행하는 것이 바람직하다.This step is a step of chilling after adding and mixing Geumhwagyu petals containing collagen to soymilk. It is preferable to put 130 to 170 parts by weight of soy milk in a container and mix with respect to 5 parts by weight of Keumhwagyu petals containing collagen, and the chilling temperature is preferably carried out at 18 to 25° C. for 30 to 90 minutes.

상기 금화규꽃잎은 금화규꽃잎 건조 분말이나 액상으로도 대체하여 준비할 수 있다.The Keumhwagyu petals can be prepared by replacing them with dry powdered or liquid Keumhwagyu petals.

5. 치즈크림 제조 단계(S20);5. Cheese cream manufacturing step (S20);

본 단계는, 상기 S10단계에서 냉침한 두유를 가열하고 한천, 원당 및 레몬즙을 첨가한 후, 휘핑한 코코넛 크림을 추가로 혼합하여 콜라겐이 함유된 치즈크림을 제조하는 단계이다. 더 바람직하게는,In this step, the soymilk chilled in step S10 is heated, agar, raw sugar and lemon juice are added, and then whipped coconut cream is further mixed to prepare a collagen-containing cheese cream. More preferably,

상기 S10단계의 금화규꽃잎 5중량부를 기준으로,Based on 5 parts by weight of the gold leaf of the step S10,

ㄱ) 코코넛크림 130 내지 170중량부의 코코넛크림을 용기에 넣고 휘핑하는 단계;a) adding 130 to 170 parts by weight of coconut cream to a container and whipping the coconut cream;

ㄴ) 상기 S10단계에서 냉침한 두유를 40~80초 동안 끓이는 단계;b) boiling the soymilk chilled in step S10 for 40 to 80 seconds;

ㄷ) 상기 끓인 두유에 한천 2 내지 6중량부, 원당 42 내지 62중량부, 레몬즙 10 내지 16중량부를 혼합하는 단계;및c) mixing 2 to 6 parts by weight of agar, 42 to 62 parts by weight of raw sugar, and 10 to 16 parts by weight of lemon juice with the boiled soymilk; and

ㄹ) 상기 ㄱ)단계에서 휘핑된 코코넛 크림을 추가로 혼합하는 단계;를 더 포함하여 치즈크림을 제조할 수 있다. d) the step of further mixing the whipped coconut cream in step a); it can further include a cheese cream.

상기 S10~S20 단계에 따라 제조된 치즈크림은 금화규꽃잎, 두유 및 코코넛크림을 사용함으로써, 식물성 콜라겐 치즈크림이 가능하게 한다. 하지만 기호에 따라 두유 대신 동물성 우유나 동물성 크림으로 대체하여 사용할 수도 있다.The cheese cream prepared according to the steps S10 to S20 enables a vegetable collagen cheese cream by using Geumhwagyu petals, soy milk and coconut cream. However, depending on your preference, you can use animal milk or animal cream instead of soy milk.

6. 치즈크림 도포 단계(S30);6. Cheese cream application step (S30);

본 단계는, 상기 S20단계에서 제조된 치즈크림을 식기전에 상기 S3단계에서 완성된 케이크시트의 상단에 도포하는 단계이다. 이때, 상기 케이크시트가 배치된 틀 안에 상기 치즈크림을 담는다. This step is a step of applying the cheese cream prepared in step S20 to the top of the cake sheet completed in step S3 before it cools down. At this time, the cheese cream is placed in the frame on which the cake sheet is arranged.

한편, 하나 이상의 케이크시트에 치즈크림을 여러면 번갈아 적층하는 방법으로 제조하여 콜라겐이 함유된 케이크를 구성할 수 있다.On the other hand, it is possible to construct a cake containing collagen by manufacturing by a method of alternately stacking cheese cream on one or more cake sheets.

7. 장미우린물 준비단계(S100);7. Preparing rose water (S100);

본 단계는, 장미꽃잎과 물을 혼합하여 끓인 후 냉침하여 장미우린물을 준비하는 단계이다. 더 바람직하게는, ㄱ)장미꽃잎 8중량부에 대하여, 물 130 내지 170중량부를 혼합하여 5~10분간 끓이는 단계;In this step, the rose petals and water are mixed and boiled, and then cooled to prepare rose water. More preferably, a) with respect to 8 parts by weight of rose petals, mixing 130 to 170 parts by weight of water and boiling for 5 to 10 minutes;

ㄴ) 상기 ㄱ)단계에서 끓인 장미우린물을 10~14시간 동안 냉침하는 단계; 및b) chilling the rose water boiled in step a) for 10 to 14 hours; and

ㄷ) 상기 냉침한 장미우린물을 체에 걸러 장미꽃잎이 제거된 장미우린물을 준비하는 단계;를 더 포함하여 제조할 수 있다.C) filtering the chilled rosewater through a sieve to prepare rosewater from which rose petals have been removed; can be prepared by further including.

8. 장미양갱 제조 단계(S200);8. rose yanggaeng manufacturing step (S200);

본 단계는, 상기 S100단계에서 준비된 장미우린물에 한천, 원당, 레몬즙을 혼합하여 장미양갱을 제조하는 단계이다. 더 바람직하게는, ㄱ) 상기 장미우린물에 한천 2 내지 6중량부를 혼합하여 끓기 시작한 후 40초~80초 동안 더 끓이는 단계; ㄴ) 가열을 중단하고 상기 끓인 장미우린물에 한천 2 내지 6중량부, 원당 42 내지 62중량부, 레몬즙 10 내지 16중량부를 혼합하는 단계; ㄷ) 식기전 틀에 담는 단계;를 더 포함할 수 있다.This step is a step of preparing rose yanggaeng by mixing agar, raw sugar, and lemon juice with the rose broth prepared in step S100. More preferably, a) mixing 2 to 6 parts by weight of agar in the rose water, and then boiling for 40 seconds to 80 seconds after starting to boil; b) stopping heating and mixing 2 to 6 parts by weight of agar, 42 to 62 parts by weight of raw sugar, and 10 to 16 parts by weight of lemon juice with the boiled rose water; c) may further include;

9. 장미양갱 도포 단계(S300);9. rose yanggaeng application step (S300);

본 단계는, 상기 S200단계에서 제조된 장미양갱을 식기전에 상기 S30단계에서 치즈크림이 도포된 케이크시트의 상단에 추가로 도포하는 단계이다. This step is a step of additionally applying the rose yanggaeng prepared in step S200 to the top of the cake sheet coated with cheese cream in step S30 before cooling.

또는, 하나 이상의 상기 케이크시트에 상기 치즈크림과 상기 장미양갱을 여러면 번갈아 적층하는 방법으로 제조하여 콜라겐이 함유된 케이크를 구성할 수 있다.Alternatively, a collagen-containing cake may be formed by alternately stacking the cheese cream and the rose yokan on one or more of the cake sheets.

상기 S1~S3 또는 S100~S200단계에서, 콜라겐의 합성을 돕는 것으로 알려진 약콩, 두충, 석류, 칡, 양배추, 과일을 활용하여 케이크시트, 양갱, 글레이즈 및 토핑을 추가로 구성하여 콜라겐이 함유된 케이크를 제조할 수도 있을 것이다. 또한 금화규와 같은 식물성 콜라겐으로 당근, 흰목이버섯, 블루베리, 케일, 스위스차드, 마늘, 망고, 아보카도, 백차, 곶감, 견과 등도 활용할 수도 있다.In the steps S1 to S3 or S100 to S200, a cake containing collagen by additionally composing a cake sheet, yokan, glaze and toppings using green beans, bean curd, pomegranate, arrowroot, cabbage, and fruits known to help collagen synthesis could also be manufactured. In addition, as vegetable collagen such as Geumhwagyu, carrots, white oyster mushroom, blueberries, kale, Swiss chard, garlic, mango, avocado, white tea, dried persimmon, and nuts can also be used.

장미는 비타민C를 함유하고 있는 것으로 알려져 있는 바, 본 발명에서 상기 S1~S3단계는 장미꽃잎을 이용하여 케이크시트를 제조하고, 상기 S10~S20단계에서 코코넛 크림과 두유를 이용하되, 금화규꽃잎로부터 수용성 및 식물성 콜라겐을 함유하도록 치즈크림을 제조하고, 상기 S100~S200단계는 장미꽃잎을 이용하여 장미양갱을 제조하여, 케이크시트, 치즈크림, 장미양갱 순서로 결합함으로써, 상기 콜라겐이 함유된 케이크는 비타민C 성분을 포함하여 구성할 수 있게 한다.Roses are known to contain vitamin C. In the present invention, steps S1 to S3 use rose petals to prepare a cake sheet, and steps S10 to S20 use coconut cream and soy milk, but Geumhwagyu petals Cheese cream is prepared to contain water-soluble and vegetable collagen from makes it possible to compose by including vitamin C.

본 발명에 의하면 콜라겐과 비타민C의 복합식이가 가능하게 함으로써, 콜라겐을 단독으로 섭취하는 것보다 콜라겐의 흡수력이 좋은 케이크를 제공할 수 있게 된다.According to the present invention, by enabling a complex diet of collagen and vitamin C, it is possible to provide a cake with better collagen absorption than ingesting collagen alone.

또한, 본 발명에 따른 콜라겐이 함유된 케이크는 건강 기능성 식품으로도 이용할 수 있으며, 콜라겐이 비타민C와 함께 일상생활에서 즐겨 섭취되도록 할 수 있다.In addition, the cake containing collagen according to the present invention can be used as a health functional food, and collagen can be enjoyed in daily life together with vitamin C.

또한, 본 발명에 의하면 식물성 식품을 선호하는 채식주의자에게 비건 식품으로서 콜라겐이 함유된 케이크를 제공할 수 있게 된다.In addition, according to the present invention, it is possible to provide a cake containing collagen as a vegan food to vegetarians who prefer plant food.

이하에서는 본 발명의 바람직한 실시형태를 실시예를 통하여 보다 구체적으로 설명한다. 그러나 본 발명의 권리 범위가 이러한 실시예에 한정되는 것은 아니다.Hereinafter, preferred embodiments of the present invention will be described in more detail through examples. However, the scope of the present invention is not limited to these examples.

실시예 1.Example 1.

하기 재료의 단위로서 t는 티스푼으로 5㎖, T는 테이블스푼으로 15㎖로 제공되었다.As a unit of the following ingredients, t was provided as 5 ml in teaspoons and T in 15 ml in tablespoons.

(1) 장미꽃잎10g, 원당 70g, 레몬즙 70g을 용기에 넣고 100℃ 온도에서 10~12분 동안 조려서 장미꽃잎조림 60g을 준비하였다.(1) Put 10 g of rose petals, 70 g of raw sugar, and 70 g of lemon juice in a container and simmer at 100° C. for 10 to 12 minutes to prepare 60 g of stewed rose petals.

(2) 쌀가루 208g, 아몬드가루 144g, 장미꽃잎조림 60g, 베이킹파우더 16g, 물 260g, 현미유 80g, 원당 65g, 트레할로스 50g, 소금 2g을 준비하여, 가루는 체치고 액체는 유화시켜 혼합 반죽하였다. (2) Prepare rice flour 208g, almond flour 144g, rose petal stew 60g, baking powder 16g, water 260g, brown rice oil 80g, raw sugar 65g, trehalose 50g, salt 2g, sift the powder, emulsify the liquid, and knead the dough.

(3) 상기 혼합된 반죽을 39*29팬에 담아 175℃ 온도에서 25분간 베이킹하여 케이크시트를 완성하였다.(3) The mixed dough was put in a 39*29 pan and baked at a temperature of 175° C. for 25 minutes to complete a cake sheet.

(4) 두유 150g, 금화규꽃잎 5g를 혼합하여 18~25℃ 온도(상온)에서 1시간 냉침한 후 1분 정도 끓이다가 한천 1t, 원당 4T 및 레몬즙 1T을 넣고 이에 휘핑된 코코넛크림 150g을 추가 혼합하여 치즈크림을 완성하였다. (4) Mix 150g soymilk and 5g Geumhwagyu petals, chill at 18~25℃ temperature (room temperature) for 1 hour, boil for 1 minute, then add 1t agar, 4T raw sugar and 1T lemon juice, and 150g whipped coconut cream. By further mixing, cheese cream was completed.

(5) 틀 안에 상기 (3)단계에서 완성된 케이크시트 하단에 배치하고, 상기 (4)단계에서 완성한 치즈크림을 식기전에 상기 케이크시트의 상단에 도포하였다.(5) Placed on the bottom of the cake sheet completed in step (3) in the frame, and the cheese cream completed in step (4) was applied to the top of the cake sheet before cooling.

(6) 장미 8g, 물 150g을 혼합하여 5분간 끓인후 12시간 냉침한다. 이후 체에 걸러 장미우린물 150g을 준비하였다. (6) Mix 8g of rose and 150g of water and boil for 5 minutes, then chill for 12 hours. After that, 150 g of rose water was prepared through a sieve.

(7) 상기 (6)단계에서 준비한 장미우린물에 한천 0.5t을 혼합하여 가열한 뒤 끓기시작하면 1분후에 가열을 중단한다. 이후 한천 0.5t, 원당 4T, 레몬즙 1T을 추가 혼합하여 장미양갱을 완성하였다.(7) When 0.5t of agar is mixed with the boiled rose water prepared in step (6) and heated, the heating is stopped after 1 minute when it starts to boil. Then, 0.5t of agar, 4T of raw sugar, and 1T of lemon juice were additionally mixed to complete the rosemary.

(8) 상기 (5)단계에서 케이크시트 상단에 치즈크림이 도포된 상태에서 상기 (7)에서 완성된 장미양갱을 식기전에 추가로 도포하였다. 이로써 케이크시트, 치즈크림, 장미양갱 순서로 구성된 콜라겐이 함유된 케이크를 제조하였다. (8) In the state in which the cheese cream was applied on the top of the cake sheet in the step (5), the rose yanggaeng completed in (7) was additionally applied before cooling. Thus, a cake containing collagen consisting of a cake sheet, cheese cream, and rose yanggaeng was prepared.

상기에서는 본 발명을 특정의 바람직한 실시예에 관련하여 도시하고 설명하였지만, 이하의 특허청구범위에 의해 마련되는 본 발명의 기술적 특징이나 분야를 이탈하지 않는 한도 내에서 본 발명이 다양하게 개조 및 변화될 수 있다는 것은 당업계에서 통상의 지식을 가진 자에게 명백한 것이다.Although the present invention has been illustrated and described in relation to specific preferred embodiments, the present invention may be modified and changed in various ways without departing from the technical features or fields of the present invention provided by the following claims. It will be apparent to one of ordinary skill in the art.

Claims (10)

케이크에 있어서,
비타민C가 함유된 장미꽃잎조림을 쌀가루, 아몬드가루, 베이킹파우더, 물, 현미유, 원당, 트레할로스 및 소금과 혼합하여 제조되는 케이크시트;
콜라겐이 함유된 금화규꽃잎을 두유, 코코넛크림, 한천, 원당 및 레몬즙과 혼합하여 제조되는 치즈크림;
상기 케이크시트에 상기 치즈크림이 도포되어 구성된 것을 특징으로 하는 콜라겐이 함유된 케이크.in the cake,
A cake sheet prepared by mixing boiled rose petals containing vitamin C with rice flour, almond flour, baking powder, water, brown rice oil, raw sugar, trehalose and salt;
Cheese cream prepared by mixing Geumhwagyu petals containing collagen with soymilk, coconut cream, agar, raw sugar and lemon juice;
A cake containing collagen, characterized in that the cheese cream is applied to the cake sheet. 제1항에 있어서,
상기 장미꽃잎조림은 장미꽃잎 10중량부에 대하여,
원당 60 내지 80중량부, 레몬즙 60 내지 80중량부를 혼합 및 가열하여 조려지게 하되, 총 중량부가 50 내지 70중량부가 되면 가열을 중단하여 제조되는 것을 특징으로 하는 콜라겐이 함유된 케이크.According to claim 1,
The rose petal stew is based on 10 parts by weight of rose petals,
A cake containing collagen, characterized in that it is prepared by mixing and heating 60 to 80 parts by weight of raw sugar and 60 to 80 parts by weight of lemon juice to cook, but when the total weight reaches 50 to 70 parts by weight, heating is stopped. 제1항에 있어서,
상기 치즈크림은 콜라겐이 함유된 금화규꽃잎 5중량부에 대하여,
두유 130 내지 170중량부, 코코넛크림 130 내지 170중량부, 한천 2 내지 6중량부, 원당 42 내지 62중량부, 레몬즙 10 내지 16중량부를 혼합하여 치즈가 형성되어 구성되도록 제조되는 것을 특징으로 하는 콜라겐이 함유된 케이크.According to claim 1,
The cheese cream is based on 5 parts by weight of Keumhwagyu petals containing collagen,
130 to 170 parts by weight of soy milk, 130 to 170 parts by weight of coconut cream, 2 to 6 parts by weight of agar, 42 to 62 parts by weight of raw sugar, and 10 to 16 parts by weight of lemon juice are mixed to form cheese. Cake with collagen. 제1항에 있어서,
상기 치즈크림이 도포된 상기 케이크시트에,
장미우린물, 한천, 원당 및 레몬즙을 혼합하여 제조되는 장미양갱이 추가로 도포되어 구성된 것을 특징으로 하는 콜라겐이 함유된 케이크.According to claim 1,
On the cake sheet coated with the cheese cream,
A cake containing collagen, characterized in that it is additionally coated with rose yokan prepared by mixing rose water, agar, raw sugar and lemon juice. 제4항에 있어서,
상기 장미우린물은 장미꽃잎 8중량부에 대하여,
물 130 내지 170중량부를 혼합하여 5~10분간 가열한 후,
10~14시간을 냉침하여 제조되는 것을 특징으로 하는 콜라겐이 함유된 케이크.
5. The method of claim 4,
The rose water is based on 8 parts by weight of rose petals,
After mixing 130 to 170 parts by weight of water and heating for 5 to 10 minutes,
A cake containing collagen, characterized in that it is prepared by refrigeration for 10 to 14 hours.
 (a) 비타민C가 함유된 장미꽃잎조림을 준비하는 단계;
(b) 체친 쌀가루, 아몬드가루, 베이킹파우더에 상기 장미꽃잎조림과 물, 현미유, 원당, 트레할로스, 소금을 혼합하여 반죽하는 단계;
(c) 상기 반죽을 구워 케이크시트를 제조하는 단계;
(d) 상기 케이크시트를 상온에서 냉각하는 단계;
(e) 콜라겐이 함유된 치즈크림을 제조하는 단계; 및
(f) 상기 케이크시트에 상기 치즈크림을 도포하는 단계;를 포함하는 콜라겐이 함유된 케이크의 제조방법.(a) preparing a stew of rose petals containing vitamin C;
(b) kneading the sifted rice flour, almond flour, and baking powder by mixing the stewed rose petals with water, brown rice oil, raw sugar, trehalose, and salt;
(c) baking the dough to prepare a cake sheet;
(d) cooling the cake sheet at room temperature;
(e) preparing a cheese cream containing collagen; and
(f) applying the cheese cream to the cake sheet; Method for producing a cake containing collagen comprising a. 제6항에 있어서,
장미꽃잎조림 준비 단계인 (a) 단계는,
장미꽃잎 10중량부에 대하여, 원당 60 내지 80중량부, 레몬즙 60 내지 80중량부를 혼합한 후 가열하여 조린 것을 특징으로 하는 콜라겐이 함유된 케이크의 제조방법.7. The method of claim 6,
Step (a), which is the preparation step for stewing rose petals,
With respect to 10 parts by weight of rose petals, 60 to 80 parts by weight of raw sugar and 60 to 80 parts by weight of lemon juice are mixed, and then heated and boiled. A method for producing a cake containing collagen. 제6항에 있어서,
치즈크림을 제조하는 단계인 (e) 단계는,
(e-1) 콜라겐이 함유된 금화규꽃잎 5중량부에 대하여, 두유 130 내지 170중량부를 혼합한 후 40~80분 동안 냉침하는 단계;
(e-2) 코코넛크림 130 내지 170중량부를 휘핑하는 단계;
(e-3) 상기 (e-1)단계에서 냉침한 두유를 40초~80초간 끓이다가 한천 2 내지 6중량부, 원당 42 내지 62중량부, 레몬즙 10 내지 16중량부를 넣고 혼합하는 단계;
(e-4) 상기 (e-2)와 상기 (e-3)을 혼합하여 치즈크림이 형성되는 단계; 및
(e-5) 상기 (e-4)에서 형성된 치즈크림이 식기전에 틀에 담는 단계;를 더 포함하여 제조된 것을 특징으로 하는 콜라겐이 함유된 케이크의 제조방법.7. The method of claim 6,
Step (e), which is a step for preparing cheese cream,
(e-1) mixing 130 to 170 parts by weight of soymilk with respect to 5 parts by weight of Keumhwagyu petals containing collagen, followed by cooling for 40 to 80 minutes;
(e-2) whipping 130 to 170 parts by weight of coconut cream;
(e-3) boiling the soymilk chilled in step (e-1) for 40 to 80 seconds, then mixing 2 to 6 parts by weight of agar, 42 to 62 parts by weight of raw sugar, and 10 to 16 parts by weight of lemon juice;
(e-4) mixing (e-2) and (e-3) to form a cheese cream; and
(e-5) a step of putting the cheese cream formed in (e-4) in a mold before cooling; 제6항에 있어서,
(f) 단계에서, 장미우린물과 한천, 원당 및 레몬즙을 혼합하여 제조한 장미양갱을 추가로 도포하는 것을 특징으로 하는 콜라겐이 함유된 케이크의 제조방법.7. The method of claim 6,
In step (f), a method for producing a cake containing collagen, characterized in that the rose yokan prepared by mixing rose water, agar, raw sugar and lemon juice is additionally applied. 제9항에 있어서,
상기 장미양갱은 i) 장미꽃잎 8중량부에 대하여,물 130 내지 170중량부를 혼합하여 5~10분간 끓인 후, 10~14시간을 냉침하고, 체에 걸러 장미꽃잎을 제거한 장미우린물을 준비하는 단계;
ii) 상기 장미우린물에 한천 2 내지 6중량부를 혼합하여 끓기 시작한 후 40초~80초 동안 더 끓이는 단계; 및
iii) 상기 ii)단계에서 가열을 중단하고 끓인 장미우린물에 한천 2 내지 6중량부, 원당 42 내지 62중량부, 레몬즙 10 내지 16중량부를 혼합하여 식기전 틀에 담는 단계;를 포함하여 제조된 것을 특징으로 하는 콜라겐이 함유된 케이크의 제조방법.
10. The method of claim 9,
The rose yanggaeng is i) with respect to 8 parts by weight of rose petals, 130 to 170 parts by weight of water are mixed and boiled for 5 to 10 minutes, then chilled for 10 to 14 hours, filtered through a sieve to prepare rose water from which rose petals are removed step;
ii) mixing 2 to 6 parts by weight of agar in the rose water, and boiling for 40 seconds to 80 seconds after starting boiling; and
iii) stopping the heating in step ii) and mixing 2 to 6 parts by weight of agar, 42 to 62 parts by weight of raw sugar, and 10 to 16 parts by weight of lemon juice with boiled rose water A method for producing a cake containing collagen, characterized in that
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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050095054A (en) * 2004-03-24 2005-09-29 탁원 Dough using edible petal and manufacturing process thereof
KR20140039633A (en) * 2012-09-24 2014-04-02 사단법인 임금님표 이천브랜드관리본부 Rice pound cake and method thereof
KR20170029328A (en) * 2015-09-07 2017-03-15 청양포포나무농장영농조합법인 Extraction method of collagens from plant
KR102034780B1 (en) * 2019-07-16 2019-10-21 예산군 Method for producing bread using apple

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050095054A (en) * 2004-03-24 2005-09-29 탁원 Dough using edible petal and manufacturing process thereof
KR20140039633A (en) * 2012-09-24 2014-04-02 사단법인 임금님표 이천브랜드관리본부 Rice pound cake and method thereof
KR20170029328A (en) * 2015-09-07 2017-03-15 청양포포나무농장영농조합법인 Extraction method of collagens from plant
KR102034780B1 (en) * 2019-07-16 2019-10-21 예산군 Method for producing bread using apple

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