KR102381915B1 - Manufacturing method of pound cake with excellent preservation - Google Patents

Abstract

The present invention relates to a method for producing a pound cake having excellent preservability. More specifically, the method includes: a raw material mixing step of mixing processed oil, sweetener, egg, emulsifier, flour, cocoa powder, baking powder, chocolate, milk, distilled spirit, and soybean oil; a kneading step of kneading a mixture prepared through the raw material mixing step; a baking step of baking dough prepared through the kneading step; an aging step of aging a cake baked through the baking step; and a topping insertion step of scattering toppings onto the cake aged through the aging step. A pound cake prepared through the above process not only exhibits excellent taste and preference, but also can be stored and distributed below -18℃, thereby exhibiting excellent preservation. Since the content of flour is reduced and processed oil is used, the pound cake can be conveniently consumed after thawing.

Description

Manufacturing method of pound cake with excellent preservation {MANUFACTURING METHOD OF POUND CAKE WITH EXCELLENT PRESERVATION}

The present invention relates to a method for producing a pound cake having excellent preservation properties, and more particularly, not only exhibits excellent taste and preference, but also exhibits excellent preservation properties by being able to store and distribute it at -18°C or less, and reduce the flour content and process It relates to a method for producing a pound cake with excellent preservation that can be easily consumed after thawing because it uses oil.

Cake is a generic term for Western sweets that are baked after mixing and mixing ingredients such as sugar, egg, flour, butter, milk, cream, fresh cream, liquor, lemon, chocolate, coffee, fruit, spices and yeast. , In general, cake refers to bread made from flour, eggs, butter, milk, and sugar as the main ingredients, creamed and topped with fruits, etc., but without cream or fruit, such as pastries or cheesecakes or hot cakes. , and chilled and hardened, etc.

Among the various types of cakes, pound cake is a cake that originated in England, and is named after mixing 1 pound (453 g) of flour, eggs, sugar, and butter, which are common cake ingredients, and baking them.

On the other hand, the conventional pound cake prepared by mixing flour, egg, sugar, and butter in the traditional 1:1:1:1 mixing ratio has a unique stiff texture with little elasticity, so it is difficult to swallow when eating, resulting in poor palatability. There is a problem, and in order to eat the pound cake prepared in the conventional traditional method, there is a disadvantage that the consumption of beverages such as milk or tea.

In addition, since the content of flour is higher than that of general cakes, people with weak digestion have a problem in not being able to digest pound cake properly, as well as having a low nutrient content and high sugar content, so that when consumed in large amounts, obesity and various adult diseases can be prevented. There was a problem that provided a cause to provoke.

Korean Patent Registration No. 10-1542782 (2015.08.03.) Korean Patent Registration No. 10-1934254 (2018.12.26.)

An object of the present invention is not only to exhibit excellent taste and preference, but also to exhibit excellent preservation properties by being able to store and distribute it at -18°C or less, and to reduce the content of flour and use processed oils and fats, so that it can be easily consumed after thawing. It is to provide a method for producing an excellent pound cake.

An object of the present invention is a raw material mixing step of mixing processed oils and fats, sweetener, egg, emulsifier, flour, cocoa powder, baking powder, chocolate, milk, distilled spirit and soybean oil, a kneading step of kneading the mixture prepared through the raw material mixing step , a baking step of baking the dough prepared through the kneading step, an aging step of aging the cake baked through the baking step, and a topping intervening step of interposing a topping on the aged cake through the aging step Preservability, characterized in that This is achieved by providing a method for making this superior pound cake.

According to a preferred feature of the present invention, the raw material mixing step is 100 parts by weight of processed oil, 80 to 85 parts by weight of sugar, 90 to 95 parts by weight of eggs, 3 to 3.5 parts by weight of an emulsifier, 80 to 85 parts by weight of flour, 10 parts by weight of cocoa powder to 15 parts by weight, 0.5 to 1.5 parts by weight of baking powder, 120 to 140 parts by weight of chocolate, 15 to 20 parts by weight of milk, 8 to 15 parts by weight of distilled spirits, and 2 to 3 parts by weight of soybean oil.

According to a more preferred feature of the present invention, in the raw material mixing step, 2 to 3 parts by weight of the fermented fresh tea leaves are further contained compared to 100 parts by weight of the processed oil and fat.

According to a more preferred feature of the present invention, the fermented fresh tea leaves are mixed with new tea leaves, salt and vinegar and fermented for 80 to 100 days in a fermentation vessel to prepare a fermented product, then the supernatant of the fermented product is separated and 160 to 200 It shall be manufactured by fermentation for one day.

According to an even more preferred feature of the present invention, the sweetener is made of at least one selected from the group consisting of brown sugar, oligosaccharide, xylose, fructose, stevia, xylitol, erythritol, and allurose.

According to an even more preferred feature of the present invention, the distilled liquor is made of at least one selected from the group consisting of distilled spirits persimmon, distilled spirits of Schisandra and distilled spirits of plum.

According to an even more preferred feature of the present invention, the baking step is after heating for 30 to 40 minutes in an oven at a temperature condition of 170 to 190 ℃ upper and 150 to 170 ℃ lower, 165 to 185 ℃ upper and 160 to 180 ℃ lower It is supposed to be made by heating in an oven under temperature conditions for 10 to 20 minutes.

According to an even more preferred feature of the present invention, the aging step is to be performed for 50 to 70 minutes at a temperature of 10 to 30 ℃.

According to an even more preferred feature of the present invention, the topping intervening step is a topping made by mixing one or more selected from the group consisting of jam and cream with one or more selected from the group consisting of lemon, salted caramel, sweet pumpkin, blueberry and cheese. It is supposed to be done by intervening.

The method for producing a pound cake with excellent preservability according to the present invention not only exhibits excellent taste and preference, but also exhibits excellent preservability because it can be stored and distributed at -18°C or lower. It has an excellent effect of providing a pound cake that can be easily consumed later.

1 is a flow chart showing a method of manufacturing a pound cake excellent in preservation according to the present invention.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, which is intended to describe in detail enough that a person of ordinary skill in the art to which the present invention pertains can easily carry out the invention, This does not mean that the technical spirit and scope of the present invention is limited.

The method for producing a pound cake with excellent preservation according to the present invention includes a raw material mixing step (S101) of mixing processed oils and fats, sweeteners, eggs, emulsifiers, flour, cocoa powder, baking powder, chocolate, milk, distilled spirits and soybean oil (S101), and mixing the raw materials A kneading step (S103) of kneading the mixture prepared through step (S101), a baking step (S105) of baking the dough prepared through the kneading step (S103), and aging the cake baked through the baking step (S105) It consists of an aging step (S107) and a topping interposition step (S109) of interposing a topping on the cake aged through the aging step (S107).

The raw material mixing step (S101) is a step of mixing processed oils and fats, sweeteners, eggs, emulsifiers, flour, cocoa powder, baking powder, chocolate, milk, distilled spirits and soybean oil, 100 parts by weight of processed oils, 80 to 85 parts by weight of sweetener , 90 to 95 parts by weight of eggs, 3 to 3.5 parts by weight of emulsifier, 80 to 85 parts by weight of flour, 10 to 15 parts by weight of cocoa powder, 0.5 to 1.5 parts by weight of baking powder, 120 to 140 parts by weight of chocolate, 15 to 20 parts by weight of milk It is made by mixing 8 to 15 parts by weight of distilled spirit and 2 to 3 parts by weight of soybean oil.

At this time, 80 to 85 parts by weight of the sweetener is contained and serves to impart sweetness to the pound cake prepared through the present invention. It is preferably made of one or more selected.

The sweetener components listed above have a lower sugar content than sugar, as well as sweet taste and low absorption rate in the body, so it is possible to improve the occurrence of obesity and various adult diseases. Silver is a black, unrefined sugar extracted from sugar cane. It is produced by cutting, crushing, filtering, filtering, and then concentrating the juice of sugar cane. As blood sugar rises slower than white sugar, it increases digestion time and naturally reduces the amount of food eaten, so it has a diet effect. has been

In addition, the oligosaccharide is isomaltooligosaccharide or fructooligosaccharide, and has a lower calorie, higher dietary fiber content, and strong sweetness compared to white sugar.

In addition, the xylose is a component extracted from birch trees or cornstalks, and exhibits a lower absorption rate of sugar components in the body compared to white sugar. indicates the glycemic index.

In addition, the stevia is sweetened with glycosides extracted from the leaves, and can be about 300 times sweeter than white sugar. As an ingredient, it plays a role in improving dental health while showing excellent sweetness.

In addition, the erythritol is produced by fermenting glucose extracted from corn. Although it is less sweet than white sugar, it has a lower glycemic index and thus shows beneficial effects on the human body. It also shows efficacy in weight loss.

In addition, the distilled spirit contains 8 to 15 parts by weight, and serves to improve the taste, flavor and preference of the pound cake prepared through the present invention. It is preferable to consist of

When the distilled spirit composed of the above ingredients is contained, it is possible to provide a pound cake rich in various nutrients as well as taste, aroma and preference in the pound cake.

The persimmon distilled liquor contains glucose, fructose, sucrose, organic acids, pectin, and vitamin C, so it is effective for hangover detoxification, enuresis, intestinal function enhancement, antipyretic and geothermal action, cough, and chronic bronchitis. 2 kg of steamed rice, 25 g of yeast, 40 g of yeast, and 3 L of water, maintained at 26±1°C for 24 hours and fermented in one step, and 8 kg of steamed rice, 200 g of yeast, and processed red rice among 10 kg of steamed rice 200g, 12L of water, maintained at 24±1℃ for 7 days, and fermented liquor is produced through two-stage immersion, which is then fermented.

In addition, the distilled Schisandra spirit serves to impart excellent sensory and palatability by concentrating the unique flavor of Schisandra. 50 to 250 parts by weight of water is added to 100 parts by weight of fresh Schisandra so as not to break the seeds, and a sugar content of 16 to 26 Brix After adjusting the total acidity to 12 to 30 g/ml by adding saccharides so as to become Compressed to obtain a filtrate, distilling the obtained filtrate directly to obtain a distillate solution, and aging the obtained distillate solution at a temperature of 12 to 25° C. for 1 to 12 months, followed by preparation can be

In addition, the plum distilled liquor not only improves the taste by imparting plum flavor, but also serves to improve the preservation by suppressing the deterioration of the pound cake. to remove the plum and cyanide compound, which is the main source of production of ethyl carbamate, to obtain a plum leaching filtrate. The distillate obtained by distilling the obtained plum leachate by vacuum distillation is condensed according to the boiling point of the fragrance component to have a high boiling point. , to obtain a medium and low boiling point condensate, and a mixture of two types of the medium and low boiling point condensate in an alcohol count ratio of 2:8 to 8:2, or a medium boiling point, low boiling point and high boiling point condensate at a high boiling point, medium boiling point, 35 to 45: 20 to 30: 30 to 40 in the order of low boiling point condensate can be prepared by mixing three types.

In addition, in the raw material mixing step (S101), 2 to 3 parts by weight of a fresh tea (Spicate Clerodendranthus) leaf fermented solution may be further contained compared to 100 parts by weight of the processed oil, and the new tea leaf fermented solution is a pound produced through the present invention. It serves to improve the texture of the cake.

When the content of the fermented fresh tea leaves is less than 2 parts by weight, the above effect is insignificant, and when the content of the fermented fresh tea leaves exceeds 3 parts by weight, the above effect is not significantly improved and the bitterness of the pound cake is excessively increased. Not desirable.

At this time, the fermented new tea leaves are mixed with 100 parts by weight of new tea leaves, 40 to 60 parts by weight of salt, and 40 to 60 parts by weight of vinegar, and fermented for 80 to 100 days in a fermentation vessel to prepare a fermented product, and then the supernatant of the fermented product It is preferably prepared by separating and fermenting for 160 to 200 days.

The kneading step (S103) is a step of kneading the mixture prepared through the raw material mixing step (S101), and includes a process of putting the mixture prepared through the raw material mixing step (S101) into a kneader and kneading, The dough prepared through the process is preferably poured into an iron plate or mold and panned.

The baking step (S105) is a step of baking the dough prepared through the kneading step (S103), and the dough prepared through the kneading step (S103) is heated in an oven with a temperature condition of 170 to 190°C in the upper part and 150 to 170°C in the lower part. After being put in and heated for 30 to 40 minutes, it is preferable to consist of a process of additional heating for 10 to 20 minutes in an oven of 165 to 185 ° C. and 160 to 180 ° C. temperature conditions in the upper part.

If the baking step (S105) is performed for the above temperature conditions and time, it is possible to provide a cake showing excellent texture while being crispy on the outside and soft on the inside.

The aging step (S107) is a step of aging the cake baked through the baking step (S105), cooling and aging the cake baked through the baking step (S105) at a temperature of 10 to 30 ° C. for 50 to 70 minutes made by the process

The cake aged through the above process exhibits excellent texture and shape stability, so that the shape of the pound cake is maintained even if it is thawed after being stored frozen at a temperature of -18°C or less, thereby exhibiting excellent marketability.

The topping interposition step (S109) is a step of interposing a topping on the cake aged through the aging step (S107), and a group consisting of jam and cream on the upper surface of 100 parts by weight of the cake aged through the aging step (S107) 5 to 20 parts by weight of a topping made by mixing one or more selected from the group consisting of lemon, salted caramel, sweet pumpkin, blueberry and cheese to one or more selected from.

As described above, the topping made by mixing one or more selected from the group consisting of jam and cream with one or more selected from the group consisting of lemon, salted caramel, sweet pumpkin, blueberry and cheese is a topping that further improves the taste, texture and preference of the pound cake. plays a role

When the topping interposition step (S109) is passed, the method of manufacturing a pound cake with excellent preservation according to the present invention is completed. It is desirable to separate the cakes after splitting them using PET (polyethylene terephthalate) and individually wrap them in an inner wrapping paper made of PET (polyethylene terephthalate), and then store 36 pieces in a paper (corrugated paper) box and store them at a temperature of -18℃ or less. Do.

As described above, when storage is carried out at a temperature condition of -18°C or lower, the growth of microorganisms is suppressed during storage or distribution, thereby suppressing quality change. It can be consumed after reheating using a

Hereinafter, the method for preparing a pound cake having excellent preservation properties according to the present invention and physical properties of the pound cake prepared by the method will be described with reference to examples.

<Preparation Example 1> Preparation of distilled spirits persimmon

10 kg of rice is steamed, 2 kg of steamed rice, 25 g of yeast, 40 g of yeast, and 3 L of water are used to maintain and ferment at 26±1° C. for 24 hours, and steamed rice (steamed rice) in 10 kg of the steamed rice 8 kg, 200 g of yeast, 200 g of processed red shiitake, and 12 L of water, and maintaining the temperature at 24 ± 1 ° C for 7 days to produce fermented liquor through two-stage immersion, followed by primary filtration, distillation, aging and secondary filtration. Persimmon distilled spirit was prepared.

<Preparation Example 2> Preparation of Schisandra distilled liquor

Add 150 parts by weight of water to 100 parts by weight of fresh Schisandra so as not to break the seeds, and adjust the total acidity to 20 g/ml by adding saccharides so that the sugar content becomes 21 Brix, then add yeast growth nutrients and inoculate yeast to make a must. The fermented product prepared and fermented for 15 days was compressed with a filter bag to obtain a filtrate, and the obtained filtrate was immediately distilled to obtain a distillate, and the obtained distillate was heated at a temperature of 20°C. After aging for 6 months, Schisandra distilled liquor was prepared through the process of formulation.

<Preparation Example 3> Preparation of plum spirits

The plum leaching stock solution obtained by leaching plums with alcohol was filtered under pressure using diatomaceous earth to remove plums, and the cyanide compound, the main source of ethyl carbamate, was removed to obtain a plum leaching filtrate. The distillation product distilled by vacuum distillation was condensed according to the boiling points of the fragrance components to obtain high boiling point, medium boiling point, and low boiling point condensate, and two kinds of the medium boiling point and low boiling point condensate were mixed in an alcohol count ratio of 5:5 parts by weight to prepare plum distilled liquor. .

<Preparation Example 4> Preparation of fermented fresh tea leaves

100 parts by weight of fresh tea leaves, 50 parts by weight of salt and 50 parts by weight of vinegar were mixed and fermented for 90 days at a temperature of 23° C. in a fermentation vessel to prepare a fermented product, the supernatant was separated from the fermented product, and the separated supernatant was fermented for 180 days to prepare a fermented fresh tea leaf.

<Example 1>

Processed oil 100 parts by weight, sweetener (brown sugar) 100 parts by weight, egg 100 parts by weight, emulsifier 3.2 parts by weight, flour 100 parts by weight, cocoa powder 13 parts by weight, baking powder 1 part by weight, chocolate 130 parts by weight, milk 18 parts by weight , 11.2 parts by weight of persimmon distilled spirit prepared in Preparation Example 1 and 2.7 parts by weight of soybean oil were mixed to prepare a dough, and the prepared dough was put into an oven at a temperature of 180° C. and 165° C. at the top and heated for 35 minutes. , The upper 175 ° C. and the lower 170 ° C. additionally heated and baked for 15 minutes in an oven, aged at a temperature of 20 ° C. for 60 minutes, and jam and cream mixture 100 on the upper surface of 100 parts by weight of the aged cake A pound cake excellent in preservation was prepared by interposing 12 parts by weight of a topping made by mixing 20 parts by weight of lemon to the parts by weight.

<Example 2>

The same procedure as in Example 1 was performed, except that the distilled Schisandra prepared in Preparation Example 2 was used to prepare a pound cake having excellent preservation properties.

<Example 3>

The same procedure as in Example 1, except that the plum distilled liquor prepared in Preparation Example 3 was used to prepare a pound cake with excellent preservation.

<Example 4>

Processed oil 100 parts by weight, sweetener (brown sugar) 83 parts by weight, eggs 93 parts by weight, emulsifier 3.2 parts by weight, flour 83 parts by weight, cocoa powder 13 parts by weight, baking powder 1 part by weight, chocolate 130 parts by weight, milk 18 parts by weight , 11.2 parts by weight of persimmon distilled liquor prepared in Preparation Example 1, 2.5 parts by weight of the fermented fresh tea leaf prepared in Preparation Example 4, and 2.7 parts by weight of soybean oil to prepare a dough, and the prepared dough was heated at 180° C. and the bottom After putting in an oven of 165 ℃ temperature condition and heating for 35 minutes, heating and baking additionally for 15 minutes in an oven of 175 ℃ upper and 170 ℃ lower temperature conditions, and aging the baked cake at a temperature of 20 ℃ for 60 minutes, , A pound cake with excellent preservation was prepared by interposing 12 parts by weight of a topping consisting of 20 parts by weight of lemon mixed with 100 parts by weight of the jam and cream mixture on the upper surface of 100 parts by weight of the aged cake.

<Comparative Example 1>

Butter 100 parts by weight, sweetener (white sugar) 83 parts by weight, eggs 93 parts by weight, emulsifier 3.2 parts by weight, flour 83 parts by weight, cocoa powder 13 parts by weight, baking powder 1 part by weight, chocolate 130 parts by weight, milk 18 parts by weight, 11.2 parts by weight of the distilled liquor (soju) and 2.7 parts by weight of soybean oil were mixed to prepare a dough, and the prepared dough was heated and baked for 50 minutes at a temperature condition of 175 ° C. and 170 ° C. at the top, and jam on the top surface of 100 parts by weight of the baked cake and 12 parts by weight of the cream mixture to prepare a pound cake.

The taste, aroma, texture, and overall preference of the pound cakes prepared in Examples 1 to 4 and Comparative Example 1 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall preference of the pound cake were investigated by a 5-point scale method targeting 30 test subjects, and then expressed as an average value was used.

5 points: very good, 4 points: good, 3 points: average, 2 points: poor, 1 point: very poor}

<Table 1>

As shown in Table 1, it can be seen that the pound cakes prepared in Examples 1 to 4 of the present invention have significantly improved taste, flavor, texture, and overall preference compared to the conventional pound cake prepared in Comparative Example 1. can

Therefore, the method for producing a pound cake with excellent preservation according to the present invention not only exhibits excellent taste and preference, but also exhibits excellent preservation by being able to store and distribute it at -18°C or less, and lower the content of flour and use processed oils and fats. For this reason, we provide a pound cake that can be easily consumed after defrosting.

S101; Raw material mixing stage
S103; kneading step
S105 ; baking stage
S107; ripening stage
S109; topping step

Claims (9)

Processed oil 100 parts by weight, sweetener 80 to 85 parts by weight, eggs 90 to 95 parts by weight, emulsifier 3 to 3.5 parts by weight, flour 80 to 85 parts by weight, cocoa powder 10 to 15 parts by weight, baking powder 0.5 to 1.5 parts by weight, A raw material mixing step of mixing 120 to 140 parts by weight of chocolate, 15 to 20 parts by weight of milk, 8 to 15 parts by weight of distilled spirit, and 2 to 3 parts by weight of soybean oil;
a kneading step of kneading the mixture prepared through the raw material mixing step;
A baking step of baking the dough prepared through the kneading step;
Aging step of aging the cake baked through the baking step; and
It consists of; a topping interposition step of interposing a topping on the cake aged through the aging step;
The distilled liquor consists of at least one selected from the group consisting of distilled spirits persimmon and distilled spirits of Schisandra,
The aging step is a method for producing a pound cake with excellent preservation, characterized in that it is performed for 50 to 70 minutes at a temperature of 10 to 30 ℃.
delete The method according to claim 1,
In the raw material mixing step, 2 to 3 parts by weight of fermented fresh tea leaves are further contained in 100 parts by weight of the processed oil and fat.
4. The method according to claim 3,
The new tea leaf fermentation broth is prepared by mixing new tea leaves, salt and vinegar and fermenting for 80 to 100 days in a fermentation vessel, then separating the supernatant of the fermented product and fermenting for 160 to 200 days. A method for producing a pound cake with excellent preservation.
The method according to claim 1,
The sweetener is brown sugar, oligosaccharide, xylose, fructose, stevia, xylitol, erythritol and a method of producing a pound cake excellent in preservation, characterized in that it consists of at least one selected from the group consisting of allurose.
delete The method according to claim 1,
In the baking step, the baking step is heated for 30 to 40 minutes in an oven of 170 to 190 ° C. and 150 to 170 ° C. in the upper part, and 10 in the oven at 165 to 185 ° C. in the upper part and 160 to 180 ° C. A method for producing a pound cake having excellent preservation, characterized in that it is made by heating for 20 minutes.
delete The method according to claim 1,
The topping interposition step is excellent in preservation, characterized in that it is made by interposing a topping made by mixing one or more selected from the group consisting of jam and cream with one or more selected from the group consisting of lemon, salted caramel, sweet pumpkin, blueberry and cheese How to make a pound cake.

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