KR102477443B1 - Preparing method for souffle castella with moisturized texture - Google Patents

Abstract

The present invention relates to a method for manufacturing souffle castella using a separate method, which provides a heavy texture. High flavor is improved by adding vanilla extracts, castella with increased content of essential amino acids can be provided by adding fermented dough, and particularly, castella with a soft texture through pH control according to the combination thereof can be provided. In addition, castella capable of containing moisture by placing water in a separate container in a step of heating in an oven can be provided.

Description

Method for producing souffle castella with moist texture {Preparing method for souffle castella with moisturized texture}

The following examples relate to a method for manufacturing soufflé castella with a moist texture.

Castella is a type of Western confectionary made by mixing beaten eggs with flour and sugar.

The etymology of Castella is the Portuguese reading of Castilla, an old province of Spain, and the confectionery made there was called Castella. The ingredients of castella are eggs, sugar, flour, salt, starch syrup, honey, etc., and it is a type of confectionery that can have various flavors depending on the ingredients, content, and baking method of castella.

The general castella manufacturing method is to mix egg yolks with sugar, starch syrup, and honey to obtain a mixture by stirring thoroughly, foaming separately with egg whites, mixing them with the above mixture containing egg yolks, mixing flour again, stirring lightly, and then stirring in an oven fan It can be poured and baked. At this time, when baking in an oven pan, take out the pan after a few minutes, remove the foam on the surface, cover it with an iron plate, put it back in the oven and bake it for about 1 hour at a temperature of about 180℃. that is well baked.

Castella has a moist and soft feel and has a sweet taste, so it is mainly used as a snack for children. It is also widely consumed as a snack.

Castella can greatly affect major factors such as texture, volume, flavor, and moisture content according to subtle changes in the manufacturing method. Castella, which is known as the second-generation Taiwan Castella, has a light texture. In addition, castella called soft-boiled castella 3rd generation is characterized by being chewy like rice cake using rice flour, but still shows a light texture. In addition, castella, which is called the 4th generation honey castella, also has a light texture. All of these are prepared by the common method, that is, using whole eggs without separating the whites and yolks.

On the other hand, castella with a thicker texture can be produced by the separate method, that is, by separating the yolk and white and using them appropriately. However, in this case, castella with a texture that is not soft due to a drop in volume and may be too chewy can be produced.

Under this background, the inventors of the present invention found that, by applying the use of vanilla extract together with the fermentation method of dough, it is possible to manufacture castella with high volume and improved texture and flavor while improving the essential amino acid content, thereby making the present invention. completed.

Korean Patent Publication No. 10-2012-0044562

The examples are a castella manufacturing method using a separate method, and are intended to provide castella with a high volume, softness, and improved flavor while exhibiting a heavy texture. In addition, it is intended to provide a castella having a moist texture at the same time.

As one aspect for solving the above problems, the present invention comprises the steps of mixing and stirring egg yolk, whole egg, salt, and vanilla extract to obtain a first mixture; obtaining a second mixture by mixing and stirring milk, oil, and cheese with the first mixture; Preparing meringue by mixing and stirring egg whites and sugar; Fermenting and kneading a mixture containing water, salt, and soft flour to obtain a dough; adding the meringue and the batter to the second mixture and stirring to obtain a third mixture; And providing a method for producing castella with a moist texture, including the step of preparing castella by putting the third mixture in a container and heating in an oven while separately containing water in the container.

According to one embodiment, the vanilla extract is characterized in that 9 to 11 parts by weight of vanilla bean is mixed with 80 to 120 parts by weight of 30 to 50% (v / v) ethanol and aged for at least 6 months under light-shielded and sealed conditions. can

According to one embodiment, 180 to 220 parts by weight of egg yolk, 180 to 220 parts by weight of whole eggs, 4 to 6 parts by weight of salt, and 8 to 12 parts by weight of vanilla extract may be mixed and stirred to obtain a first mixture. there is.

According to one embodiment, it may include mixing 180 to 220 parts by weight of milk, 180 to 220 parts by weight of oil, and 80 to 120 parts by weight of cheese with the first mixture and stirring to obtain a second mixture.

According to one embodiment, it may include preparing a meringue by mixing and stirring 300 to 400 parts by weight of egg white and 200 to 300 parts by weight of sugar.

According to one embodiment, it may include fermenting and kneading a mixture containing 15 to 25 parts by weight of water, 2 to 4 parts by weight of salt, and 180 to 220 parts by weight of soft flour to obtain a dough.

According to one embodiment, it may include adding the meringue and the batter to the second mixture and stirring to obtain a third mixture.

According to one embodiment, it may include preparing castella by placing the third mixture in a container and heating in an oven in a state in which water in a volume ratio of 0.5 to 1.5 with respect to the volume of the third mixture is separately contained in a container.

According to one embodiment, in the step of obtaining the dough, after mixing 15 to 25 parts by weight of water, 2 to 4 parts by weight of salt, 180 to 220 parts by weight of soft flour, and 8 to 12 parts by weight of yeast, 45 parts by weight to 48° C. and a relative humidity of 60 to 70% for 5 to 10 days and kneading to obtain a kneaded product.

According to one embodiment, 180 to 220 parts by weight of egg yolk, 180 to 220 parts by weight of whole eggs, 4 to 6 parts by weight of salt, and 8 to 12 parts by weight of vanilla extract are mixed and stirred for 8 minutes at 140 to 160 rpm at a temperature of 38 to 42 ° C. Stirring for 9 minutes, stirring at 90 to 110 rpm for 30 seconds to 1 minute 30 seconds, and stirring at 40 to 60 rpm for 20 to 40 seconds may include obtaining a first mixture.

According to one embodiment, 180 to 220 parts by weight of milk, 180 to 220 parts by weight of oil, and 80 to 120 parts by weight of cheese are mixed with the first mixture and stirred at 180 to 220 rpm for 30 seconds to 1 minute 30 seconds to obtain a second mixture. It may include the step of obtaining.

According to one embodiment, it may include preparing meringue by stirring 300 to 400 parts by weight of egg whites at 80 to 120 rpm for 8 to 12 minutes, adding 200 to 300 parts by weight of sugar, and stirring at 140 to 160 rpm for 10 minutes. .

According to one embodiment, after mixing 15 to 25 parts by weight of water, 2 to 4 parts by weight of salt, 180 to 220 parts by weight of soft flour, and 8 to 12 parts by weight of yeast, 45 to 48 ℃, relative humidity 60 to 70 It may include the step of fermenting and kneading for 5 to 10 days under the condition of % to obtain a kneaded product.

According to one embodiment, after adding a portion of each of the meringue and the dough to the second mixture, stirring at 90 to 110 rpm for 90 to 150 seconds, and adding another part of the meringue and the dough, respectively After stirring at 140 to 160 rpm for 90 seconds to 150 seconds, adding the remaining portions of each of the meringue and the dough, and then stirring at 190 to 210 rpm for 90 seconds to 150 seconds to obtain a third mixture can Here, a part means a weight of 1/4 to 2/1 of the total weight.

According to one embodiment, the third mixture is placed in a container and a separate container contains water in a volume ratio of 0.5 to 1.5 based on the volume of the third mixture in an oven at a temperature of 180 ° C to 200 ° C and a relative temperature of 70 to 90%. It may include the step of producing castella by heating under humidity.

An apparatus according to an embodiment may be combined with hardware and controlled by a computer program stored in a medium to execute any one of the methods described above.

The examples relate to a method for manufacturing soufflé castella using a separate method, and has a heavy texture. High flavor can be improved by adding vanilla extract, and castella with increased content of essential amino acids can be provided by addition of fermented dough. In particular, it is possible to provide castella with a soft texture by adjusting the pH according to the combination thereof. Do. In addition, in the step of heating in the oven, it is possible to provide castella that can contain moist moisture by placing water in a separate container.

Hereinafter, embodiments will be described in detail with reference to the accompanying drawings. However, since various changes can be made to the embodiments, the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents or substitutes to the embodiments are included within the scope of rights.

Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only, and may be modified and implemented in various forms. Therefore, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.

Although terms such as first or second may be used to describe various components, such terms should only be construed for the purpose of distinguishing one component from another. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element.

It should be understood that when an element is referred to as being “connected” to another element, it may be directly connected or connected to the other element, but other elements may exist in the middle.

Terms used in the examples are used only for descriptive purposes and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as "include" or "have" are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person of ordinary skill in the art to which the embodiment belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the present application, they should not be interpreted in an ideal or excessively formal meaning. don't

Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, only these embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to fully inform the holder of the scope of the invention, and the present invention is only defined by the scope of the claims.

In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are the same as those commonly understood by one of ordinary skill in the art to which the present invention belongs. It has meaning. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the embodiments of the present invention, an ideal or excessively formal meaning not be interpreted as

The shapes, sizes, ratios, angles, numbers, etc. disclosed in the drawings for explaining the embodiments of the present invention are illustrative, so the present invention is not limited to the details shown. In addition, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted. When 'includes', 'has', 'consists of', etc. mentioned in this specification is used, other parts may be added unless 'only' is used. In the case where a component is expressed in the singular, the case including the plural is included unless otherwise explicitly stated.

In interpreting the components, even if there is no separate explicit description, it is interpreted as including the error range.

The size and thickness of each component shown in the drawings are shown for convenience of description, and the present invention is not necessarily limited to the size and thickness of the illustrated components.

Each feature of the various embodiments of the present invention can be partially or entirely combined or combined with each other, and as those skilled in the art can fully understand, various interlocking and driving operations are possible, and each embodiment can be implemented independently of each other. It may be possible to implement together in an association relationship.

In this application, castella may be used together with the term castella. The etymology of Castella is the Portuguese reading of Castilla, an old province of Spain, and the confectionery made there was called Castella. The ingredients of castella are eggs, sugar, flour, salt, starch syrup, honey, etc., and it is a type of confectionery that can have various flavors depending on the ingredients, content, and baking method of castella.

A castella with a moist texture means a castella that contains a lot of moisture. Specifically, the water content may be 35% (v/v) or more, more specifically 40% (v/v) or more.

In the present invention, Castella can basically use the separate method to maintain softness to the extent that it is too hard (for example, the hardness does not exceed 350 (g)) while having a certain degree of hardness.

In the present application, yolk, white, and whole egg are liquid eggs from which the egg shell has been removed, respectively.

In this application, edible vegetable oil and / or animal oil may be used as the oil, and examples of such edible oil include soybean oil, soybean oil, sesame oil, perilla oil, grapeseed oil, olive oil, peanut oil, palm oil, canola oil, rice bran oil, and sunflower seed oil. , light oil, and fish oil may be used.

In this application, cheese that can be eaten can be used, and the cheese-type material is obtained by the same manufacturing method as existing cheese or by mixing auxiliary ingredients such as starch or fat to have the same quality (hardness or flavor) as existing cheese. ) refers to a material having Existing types of cheese can be largely divided into natural cheese and process cheese. Representative aspects of the second invention include unripened fresh cheese and cream cheese, specifically as fresh cheese, cottage cheese, fromage blanc, mozzarella cheese, ricotta There are da cheese, mascarpone, casu·marzu, feta cheese, paneer, and rouchan. In addition to fresh cheese, aged cheeses such as wash cheese (cheese that is aged by spraying various liquids such as brine, wine, or brandy regularly during the aging process), white mold cheese, blue mold cheese, semi-hard cheese, and hard cheese It can also be made with a type of material. Representative examples of aged cheese include Gouda cheese, Edam cheese, Camembert cheese, and Cheddar cheese.

Vanilla Planifolia herein is an orchid plant native to Mexico, tropical America, and the fruit part is commonly called vanilla bean. In the present invention, vanilla bean is used as a meaning including vanilla processing beans having a unique aroma of black color obtained by steaming and drying vanilla fruits (vanilla beans) several times.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

Example 1. Production of castella with moist texture

20 parts by weight of water, 3 parts by weight of salt, 200 parts by weight of domestic soft flour, and 10 parts by weight of commercially available nuruk (pearl grain) were mixed. After molding into a spherical mass, the mass was fermented and kneaded for 1 week under conditions of 45 to 48° C. and 60 to 70% relative humidity to obtain a dough.

10 parts by weight of vanilla bean was mixed with 100 parts by weight of 40% ethanol (the vanilla bean was completely immersed in ethanol) and aged in a light-shielded and sealed bottle for 6 months. The filtrate from which solids were removed from the aged material was used as a vanilla extract.

200 parts by weight of egg yolk, 200 parts by weight of whole egg, 5 parts by weight of salt, and 10 parts by weight of vanilla extract were mixed and stirred at 150 rpm for 8 minutes and 30 seconds at a temperature of 40 ° C, additionally stirred at 100 rpm for 1 minute, and added at 50 rpm for 30 seconds. Stirring gave the first mixture.

200 parts by weight of milk, 200 parts by weight of grapeseed oil, and 100 parts by weight of cream cheese were mixed with the first mixture and stirred at 200 rpm for 1 minute to obtain a second mixture.

After stirring 350 parts by weight of egg whites at 100 rpm for 10 minutes, 250 parts by weight of sugar was added and further stirred at 150 rpm for 10 minutes to prepare meringue.

After adding 1/3 of the total weight of the meringue and 1/3 of the total weight of the dough to the second mixture, it was stirred at 100 rpm for 2 minutes, and 1/3 of the total weight of the meringue and the dough After adding 1/3 of the total weight of water, it was stirred at 150 rpm for 2 minutes, and after adding 1/3 of the total weight of the meringue and 1/3 of the total weight of the dough, stirring at 200 rpm for 2 minutes A third mixture was obtained. In this way, by gradually stirring at a high speed, bubbles can be eliminated, making it possible to manufacture fine castella.

Castella was prepared by putting the obtained third mixture in a container, adding the same volume of water to a separate container, and baking the two containers in an oven at 190 ° C. for 30 minutes under a relative humidity condition of 80%.

All of the parts by weight described above are prepared on the same basis.

Comparative Examples 1 to 6

Comparative Example 1 was different in that vanilla extract was not added, yeast was not added in the dough, and the dough was not fermented, and castella was prepared in the same manner as in Example 1.

Comparative Example 2 was different in that the vanilla extract was not added, and castella was prepared in the same manner as in Example 1.

Comparative Example 3 was different in that yeast was not added to the dough and the dough was not fermented, and castella was prepared in the same manner as in Example 1.

Comparative Example 4 was prepared in the same manner as Example 1 except that water was not added to a separate container during the oven heating process in Example 1.

Comparative Example 5 was prepared in the same manner as Comparative Example 2 except that water was not added to a separate container during the oven heating process in Comparative Example 2.

Comparative Example 6 was prepared in the same manner as Comparative Example 3 except that water was not added to a separate container during the oven heating process in Comparative Example 3.

Experimental Example 1. Analysis of components and pH of Example 1 and Comparative Examples 1 to 3

The third mixtures of Example 1 and Comparative Examples 1 to 3 (state before baking in the oven) were lyophilized, respectively, and the samples were pulverized and weighed to analyze the content of total protein and essential amino acid content, and the pH was measured to obtain Table 1 shown in

Example 1 (mg/g) Comparative Example 1 (mg/g) Comparative Example 2 (mg/g) Comparative Example 3 (mg/g) Total protein 323.17 258.24 334.69 285.19 Histidine 2.16 0.25 2.02 0.84 Isoleucine 17.32 5.32 15.87 5.35 leucine 23.56 16.35 22.29 16.53 Lycine 16.74 5.53 16.13 5.95 Methionine 7.21 2.54 7.35 3.21 phenylalanine 25.13 12.13 20.82 12.52 Threonine 15.12 6.57 16.12 6.45 tryptophan 9.21 1.21 9.12 2.91 valine 22.64 14.35 18.84 17.46 pH 4.8 5.2 5.4 5.3

As described above, it can be seen that the essential amino acid content is significantly increased in Comparative Example 2 compared to Comparative Example 1 without yeast, or in Example 1 compared to Comparative Example 3. From this, it can be seen that the use of fermented dough plays a key role in having high nutritional value.

The vanilla extract was initially added to improve the flavor, but in Comparative Example 2 in which the dough was not fermented without using the vanilla extract, the pH was high, indicating that it was difficult to prepare castella with a soft texture. On the other hand, the pH was improved in Example 1 in which the vanilla extract was used and the dough was fermented. It can be seen that in Comparative Example 3 compared to Comparative Example 1 in which the dough was not fermented, the pH of the vanilla extract was significantly improved compared to the effect on the pH.

Experimental Example 2. Texture analysis and sensory evaluation

As sensory test participants, 30 students in their 20s were selected considering their health, reliability, and interest in the experiment. The order of tasting was to eat one sample, write down the evaluation of the sample, rinse the mouth clean with bottled water, and taste and evaluate another sample after several seconds. Volume, texture, and flavor were each conducted on a 9-point scale, and odor and appearance were evaluated first.

In addition, the water content (%, v / v) was measured according to the heat-drying method, and the hardness was measured according to the food texture measurement experiment.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 volume 9.1 7.6 7.3 7.5 9.0 7.4 7.6 texture 9.2 6.7 7.9 7.7 7.9 6.6 6.8 zest 8.9 5.7 5.5 6.9 7.5 5.4 6.8 Moisture content (%, v/v) 43.56 21.35 26.53 22.29 23.53 21.35 16.24 Hardness (g) 320 350 360 350 380 420 430

It was found that the flavor was significantly improved in Example 1 compared to Comparative Example 2 in which the vanilla extract was not added. In addition, it was found that the sense of volume was significantly improved according to the addition of vanilla extract and fermentation of the dough.

In addition, it is shown that the texture and moisture content are significantly improved in Example 1 compared to Comparative Example 4 in which water was not used in the oven. Compared to the degree of improvement in Comparative Examples 2 and 3 compared to Comparative Examples 5 and 6, the significantly higher improvement in Example 1 compared to Comparative Example 4 shows that the addition of water has a high effect when adding yeast and vanilla extract. Could know.

In addition, in Example 1, it was confirmed that the hardness was not too hard while exhibiting a hardness of 300 g or more.

Claims (3)

180 to 220 parts by weight of egg yolk, 180 to 220 parts by weight of whole eggs, 4 to 6 parts by weight of salt, and 8 to 12 parts by weight of vanilla extract are mixed and stirred at 140 to 160 rpm at a temperature of 38 to 42 ° C. for 8 to 9 minutes, stirring at 90 to 110 rpm for 30 seconds to 1 minute 30 seconds and stirring at 40 to 60 rpm for 20 to 40 seconds to obtain a first mixture;
180 to 220 parts by weight of milk, 180 to 220 parts by weight of oil, and 80 to 120 parts by weight of cheese were mixed with the first mixture and stirred at 180 to 220 rpm for 30 seconds to 1 minute 30 seconds to obtain a second mixture;
Preparing meringue by stirring 300 to 400 parts by weight of egg whites at 80 to 120 rpm for 8 to 12 minutes, adding 200 to 300 parts by weight of sugar, and stirring at 140 to 160 rpm for 10 minutes;
After mixing 15 to 25 parts by weight of water, 2 to 4 parts by weight of salt, 180 to 220 parts by weight of soft flour, and 8 to 12 parts by weight of nuruk, fermented for 5 to 10 days at 45 to 48°C and 60 to 70% relative humidity. and kneading to obtain a kneaded product;
After adding a part of each of the meringue and the batter to the second mixture, stirring was performed at 90 to 110 rpm for 90 seconds to 150 seconds, and after adding another part of the meringue and each of the batter, for 90 seconds to 150 seconds Stirring at 140 to 160 rpm, adding the remaining portions of each of the meringue and the dough, and then stirring at 190 to 210 rpm for 90 to 150 seconds to obtain a third mixture; and
The third mixture is placed in a container, and a separate container is filled with water in a volume ratio of 0.5 to 1.5 based on the volume of the third mixture, and the castella is heated in an oven at a temperature of 180 ° C to 200 ° C and a relative humidity of 70 to 90%. As a method for producing castella with a moist texture, comprising the step of manufacturing,
The vanilla extract is a method for producing castella with a moist texture, characterized in that 10 parts by weight of vanilla bean is mixed with 80 to 120 parts by weight of 30 to 50% (v / v) ethanol and aged for at least 6 months under light-shielded and sealed conditions. .

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