KR102484169B1 - Manufacturing method of cake sheet and cake sheet prepared therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing a cake sheet and a cake sheet manufactured therefrom, wherein the cake sheet manufactured by the method of the present invention has a soft yet improved texture, which can greatly improve the taste of eaters, while maintaining the texture for a long time without deterioration.

Description

Cake sheet manufacturing method and cake sheet manufactured therefrom {MANUFACTURING METHOD OF CAKE SHEET AND CAKE SHEET PREPARED THEREFROM}

The present invention relates to a method for manufacturing a cake sheet and a cake sheet produced therefrom.

Cake sheet refers to bread that is the basic body of a cake before applying or decorating fresh cream. In French, it is called Genoise. Bread with flavor

The cake means a kind of confectionery made by foaming flour, eggs, butter, milk, sugar, etc. or using an expanding agent. In Korea, fresh cream or whipped cream or Many people think of food covered with chocolate and topped with decorations.

Along with the recent rapid increase in cafes, the consumption of cakes, which have been recognized as being eaten only on anniversaries, is also increasing as a side dish with coffee. has become a major factor for

On the other hand, a cake sheet is a body when making a cake, and the manufacturing method is partially standardized. In general, a cake sheet has denaturation and foaming properties (a foamed egg collects air, which is It is produced by a bubble-type kneading method using a bubble that expands by heating to form porosity).

The foam type dough method is a method mainly used for products to be baked moistly because the pores of the foam become fine and soft, creamy. After whipping whole eggs and sugar to form a foam solution, flour is added and melted. A public method consisting of a manufacturing process in which butter is added, manufacturing in which whole eggs composed of yolks and whites are divided into yolks and whites, sugar is added to each and foamed, and then the yolk dough and egg white dough are mixed with various other ingredients. There is a separate law that consists of fairness.

When the filling applied on such a cake sheet is whipped cream, the texture difference between the sheet and the whipped cream is large. In order to compensate for this, if the content of cheese or butter is increased for the purpose of making the texture of the sheet softer, the feeling of rejection becomes worse due to greasy feeling and smell.

In addition, there is a problem that the fresh cream applied to the cake sheet melts and permeates into the sheet, and the texture may deteriorate when left at room temperature.

Republic of Korea Patent No. 10-1965755

The present inventors have recognized the problems of the prior art, and the cake sheet produced through a specific method has a soft and improved texture, so that the taste of eaters can be greatly improved, while the texture can be maintained without deterioration for a long time. The point has been proved and the present invention has been completed.

The present invention,

In the method for manufacturing a cake sheet,

The step of manufacturing the cake sheet,

making dough;

Resting the prepared dough; and

Including; baking the rested dough to complete a sheet,

In the preparation of the dough,

Preparing a first dough;

Preparing a second dough; and

Mixing the first and second dough,

The step of preparing the first dough,

Putting 100 parts by weight of egg whites into a container; and

Putting 120 to 140 parts by weight of almond powder with respect to 100 parts of egg white into the container, and whipping with a mixer while sequentially introducing 80 to 100 parts by weight of sugar in 1/3 increments by 1 minute; and

Including; repeating the process of attaching the whipped dough to the container wall and then scraping and collecting it;

The step of preparing the second dough,

Putting 200 parts by weight of whole eggs in a container;

After adding 100 to 140 parts by weight of sugar, 0.5 to 2 parts by weight of baking powder, and 0.5 to 2 parts by weight of salt based on 200 parts by weight of all eggs in the container, primary whipping while maintaining a temperature of 35 to 40 degrees;

To the first whipped dough, 45 to 65 parts by weight of melted butter and 5 to 10 parts by weight of oil were added to 200 parts by weight of whole eggs, and then 45 to 65 parts by weight of soft flour was sieved and added while maintaining a temperature of 35 to 40 degrees. Whipping tea; and

It relates to a cake sheet manufacturing method comprising the step of adding 15 to 35 parts by weight of milk relative to 200 parts by weight of whole eggs to the second whipped dough, and thirdly whipping while maintaining a temperature of 35 to 40 degrees.

The present invention relates to a cake sheet manufactured through the above manufacturing method.

Hereinafter, this will be described in detail. All combinations of the various elements disclosed herein fall within the scope of the present invention. In addition, it cannot be seen that the scope of the present invention is limited by the specific description below.

In addition, unless otherwise defined within the specification, all terms used in the specification should be understood to have the same meaning as commonly understood by a person of ordinary skill in the art to which the present invention belongs.

Also, expressions in the singular number include plural expressions unless the context clearly interprets them differently.

In this specification, terms such as first and second may be used to distinguish or describe one component from another component, but the components should not be limitedly interpreted by the terms. For example, within the scope of the present invention, a first component could be termed a second component or vice versa.

In addition, in this specification, “degrees” combined with numbers represent degrees Celsius (° C.), and may be used interchangeably with “° C.” (eg, “100 degrees” has the same meaning as “100 ° C”). used as).

The present invention comprises the steps of preparing a dough; Resting the prepared dough; and baking the rested dough to complete the sheet.

steps to make dough

The step of preparing the dough is more specifically preparing a first dough; Preparing a second dough; and mixing the first and second doughs.

The step of preparing the first dough,

S1-1) putting 100 parts by weight of egg whites in a container;

S1-2) Putting 120 to 140 parts by weight of almond powder with respect to 100 parts of egg whites into the container and whipping with a mixer while sequentially introducing 80 to 100 parts by weight of sugar in 1/3 increments by 1 minute; and

S1-3) repeatedly performing the process of attaching the whipped dough to the wall of the container and then scraping and collecting it.

In step S1-1, egg whites can be obtained by a commonly known method, such as breaking an egg in half, collecting only the egg whites while moving the shell several times, or using a tool, and purchasing only the separated egg whites. can also be used

In the step S1-2, the almond powder and sugar added to the container may include 120 to 140 parts by weight of almond powder and 80 to 100 parts by weight of sugar, respectively, based on 100 parts by weight of egg white. According to embodiments of the present invention, Almond flour and sugar may be included in a weight ratio of 3:2, but is not limited thereto.

In addition, in step S1-2, whipping is preferably performed while stirring by setting the mixer to a high level. In the case of a mixer equipped with a separate timer, set the timer to 1 minute, 2 minutes and 3 minutes, Sugar can be added at that time.

In the step S1-3, the process of attaching the whipped dough to the container wall and scraping it off is performed to remove air bubbles formed in the dough and to harden the dough.

The number of times the step S1-3 is performed may be 50 or more times, preferably 50 to 100 times, and more preferably 60 to 80 times, but is not limited thereto.

If it is performed less than the range of times, air bubbles are not sufficiently removed, so the effect of applying the first dough may be insignificant. may not be

The step of preparing the second dough,

S2-1) putting 200 parts by weight of whole eggs in a container;

S2-2) After adding 100 to 140 parts by weight of sugar, 0.5 to 2 parts by weight of baking powder, and 0.5 to 2 parts by weight of salt based on 200 parts by weight of all eggs in the container, primary whipping while maintaining a temperature of 35 to 40 degrees ;

S2-3) After adding 45 to 65 parts by weight of melted butter and 5 to 10 parts by weight of oil relative to 200 parts by weight of whole eggs to the first whipped dough, 45 to 65 parts by weight of soft flour was sieved and added, and a temperature of 35 to 40 degrees Secondary whipping while maintaining; and

S2-4) adding 15 to 35 parts by weight of milk based on 200 parts by weight of whole eggs to the second whipped dough, and thirdly whipping while maintaining a temperature of 35 to 40 degrees; includes.

In the step S2-1, whole eggs are used as ingredients, and the whole eggs mean the whole including egg whites and yolks.

Here, the whole egg used in the second dough may be included in 200 parts by weight relative to 100 parts by weight of the egg white used in the first dough, and the weight ratio of the egg white used in the first dough and the whole egg used in the second dough is 1:1. to 1:3, preferably a weight ratio of 1:2, but is not limited thereto.

In step S2-2, sugar, baking powder, and salt may be added at 100 to 140 parts by weight of sugar, 0.5 to 2 parts by weight of baking powder, and 0.5 to 2 parts by weight of salt, respectively, based on 200 parts by weight of whole eggs.

According to embodiments of the present invention, sugar, baking powder, and salt may be added at 120 parts by weight of sugar, 1 part by weight of baking powder, and 1 part by weight of salt based on 200 parts by weight of whole eggs, but are not limited thereto.

In the step S2-2, the first whipping may be performed while maintaining a temperature of 35 to 40 degrees, and when whipping is performed within the above temperature range, an appropriate viscosity of the dough is secured, and the fishy smell of eggs is prevented. , which is advantageous in terms of preventing eggs from being cooked.

In step S2-3, butter, oil and soft flour are added, and 45 to 65 parts by weight of butter, 5 to 10 parts by weight of oil and 45 to 65 parts by weight of soft flour can be added, respectively, based on 200 parts by weight of whole eggs.

The butter is added in a melted state, and can be used by melting it in a water bath or at room temperature. During the hot water bath, it may be performed at a temperature of 50 to 70 degrees, but is not limited thereto.

In the present invention, the type of butter is not limited, but according to embodiments of the present invention, the butter may be French Gourmet butter.

The oil may be appropriately selected and used, including oil commonly used in baking, for example, canola oil, sunflower oil, corn oil, olive oil, etc., but according to embodiments of the present invention, The oil may be preferably sunflower seed oil.

According to embodiments of the present invention, the butter may be included in a weight ratio of at least 5 times that of oil, and specifically, butter and oil may be included in a weight ratio of 15:1 to 7:2, preferably 8:1 to 5:1 by weight, but is not limited thereto.

In the step S2-3, the secondary whipping may be performed while maintaining a temperature of 35 to 40 degrees, and when whipping is performed within the above temperature range, an appropriate viscosity of the dough is secured, and the fishy smell of eggs is prevented. , it is advantageous in terms of preventing eggs from being cooked and preventing phase separation of butter.

In step S2-4, milk may be added in an amount of 15 to 35 parts by weight of milk based on 200 parts by weight of whole eggs.

In the step S2-4, the third whipping may be performed while maintaining a temperature of 35 to 40 degrees, and when whipping is performed within the above temperature range, an appropriate viscosity of the dough is secured, and the fishy smell of eggs is prevented. , it is advantageous in terms of preventing eggs from being cooked and preventing phase separation of butter.

In the present invention, the order of preparing the first dough and the second dough is not limited, but to adjust the time so that the second dough is prepared later compared to the first dough so that the first dough can be mixed immediately after completion of the second dough it is desirable

In the step of mixing the first and second dough, 1/5 of the first dough is injected and placed in the center of the second dough formed in a disk shape, and the remaining 4/5 of the first dough is placed on the outer edge of the disk. Divided into equal amounts and injected at equal intervals, they are placed.

According to embodiments of the present invention, the first dough disposed on the outer edge of the disc may be divided into four portions and injected at equal intervals, but is not limited thereto.

As an embodiment of the present invention, see FIG. 2 for a method (placement) of mixing (injecting) the first and second dough.

According to embodiments of the present invention, the injection of the first dough cuts one end of a bag made of vinyl, cloth or paper, referred to as a piping bag or piping bag, and attaches a piping pipe It may be performed by, but is not limited thereto.

In addition, the step of mixing the first and second dough may include a process of mixing the first dough disposed on the second dough.

According to one embodiment of the present invention, the mixing process is a shape extending spirally from the center of the disk toward the outer edge using a tool for the dough formed in a disk shape by placing the first dough on the second dough. It can be carried out in a way of stirring, see Figure 3.

In the present invention, the step of mixing the first and second dough may be performed 4 to 7 times.

In the present invention, it is important not to perform the mixing process excessively, and when using the mixing method, it is preferable to perform it not exceeding 7 times, and more preferably 4 to 7 times.

That is, based on any one point in the dough formed as a disc, it is preferable that the mixing tool does not pass more than 7 times, and it is more preferable to pass 4 to 7 times.

The tool used in the mixing process may be a stick-shaped tool, and the cross section of the stick-shaped tool may be circular or rectangular, but is not limited thereto.

In addition, when the cross section of the tool is circular, the diameter of the tool may be 0.5 to 1.5 cm, but is not limited thereto.

resting the dough

In the present invention, the step of resting the prepared dough may be performed for 10 to 30 minutes at a temperature of 20 to 25 degrees and a humidity of 25 to 35%.

Outside the above temperature range and humidity conditions, the outer part of the dough may become too hard or the dough may not be sufficiently inflated.

In addition, when performed less than the above time range, the dough may not swell sufficiently, and texture changes may occur over time, and when performed beyond the above time range, the outer part of the dough becomes too hard The overall soft texture of the cake may be reduced.

The stage of baking the dough to complete the sheet

In the present invention, the step of baking the rested dough to complete the sheet,

B-1) putting the dough in an oven preheated to 150 to 170 degrees and baking it for 5 to 7 minutes;

B-2) baking the baked dough again at a temperature of 100 to 120 degrees for 10 to 12 minutes; and

B-3) cooling the finally baked dough; may include.

B-1 is a step of putting the dough in a preheated oven and first baking it, quickly baking the outer surface of the sheet to increase the hardness and density, and delaying the permeation of the fresh cream into the sheet after layering the fresh cream in the cake manufacturing, so that the texture is improved over time. role in maintaining it.

When performed below the above temperature and time ranges, the hardness and density of the outer surface may not be sufficient to delay permeation of fresh cream, and when performed beyond the above temperature and time ranges, the outer surface of the sheet may be too The baked and finally prepared sheet may become hard and lack a soft texture.

Step B-2 is a step of adjusting the temperature of the oven and secondarily baking the dough. If the temperature is lower than the above range, the baking time is prolonged and moisture is excessively evaporated, resulting in a lack of moist texture of the sheet, When carried out above the above temperature, the color of the sheet may become darker and the swelling may be less.

Step B-3 is a step of cooling the prepared sheet, and it is preferable to sufficiently cool the sheet and lemon cream so that the cream does not melt due to the temperature when the sheet is laminated.

Another aspect of the present invention provides a cake sheet manufactured through the above manufacturing method.

In the present invention, unless otherwise stated, the specific details of the cake sheet are as described in the manufacturing method of the cake sheet, and are omitted to avoid repetition of the same content.

The cake sheet manufacturing method of the present invention can provide softness and partially irregular texture to the cake sheet, so that eaters can have a fun and attractive experience.

In addition, the cake sheet prepared through the cake sheet manufacturing method of the present invention can maintain the texture without deterioration for a long time even after exposure to room temperature.

1 shows an approximate sequence of the cake sheet manufacturing method of the present invention.
2 shows a method of injecting a first dough into a second dough formed in a disk shape.
Figure 3 shows a method of mixing the first and second dough.

Hereinafter, the present invention will be described in more detail by examples. However, these examples are intended to illustrate the present invention by way of example, and the scope of the present invention is not limited by these examples. In addition, terms not specifically defined in this specification should be understood to have meanings commonly used in the technical field to which the present invention belongs.

Example

(1) Preparation of the first dough

Put 100 g of egg whites in a container, add 130 g of almond powder, set the blender to high speed, set a timer to add sugar sequentially at 1 minute, 2 minutes and 3 minutes after the start of whipping, while whisking started whipping.

Then, according to the time of each timer, 30 g of sugar was added to the container at the 1st, 2nd and 3rd minutes, and whipping was continued.

After the whipping was completed, the process of attaching the dough to the container wall and scraping and collecting was repeated about 70 times to remove air bubbles in the dough to prepare a first dough.

(2) Preparation of the second dough

After putting 200 g of whole eggs in a container, adding 120 g of sugar, 1 g of baking powder and 1 g of salt, whipping was performed while maintaining a temperature of 35 to 40 degrees.

Then, 55 g of French gourmet butter and 7 g of sunflower seed oil prepared by boiling in a double boiler were added to the first whipped dough, and then 55 g of flour was sieved and added, while maintaining a temperature of 35 to 40 degrees. It was whipped a second time.

Then, 25 g of milk was further added, and third whipping was performed while maintaining a temperature of 35 to 40 degrees.

(3) Mixing of the first and second dough

Put the prepared second dough into a No. 1 cake mold to form a shallow disc shape, put the first dough into a piping bag, and pour about 1/5 of the dough into the center of the disc shape, and the remaining amount into the disc The same amount was injected in the east, west, north, and south of the outer periphery.

Then, while drawing a whirlwind shape from the center to the outside with a circular stick, the same method was repeatedly stirred about 5 times.

(4) Dough rest and sheet completion

The prepared dough was allowed to stand for 20 minutes at a temperature of 20 to 25 degrees and a humidity of 25 to 35%.

Then, it was placed in an oven preheated to 170 degrees, baked first for 6 minutes, and then the baked dough was baked again at a temperature of about 100 degrees for 10 to 12 minutes.

Then, the finally baked sheet was separated from the circular frame and sufficiently cooled to complete the sheet.

Comparative Example 1

In manufacturing the sheet, a cake sheet was manufactured in substantially the same manner as in the Example, except that only the second dough was used.

Comparative Example 2

In preparing the sheet, a cake sheet was prepared in substantially the same manner as in Example, except that the dough was uniformly mixed using a mixer in the first and second dough mixing processes.

Experimental Example 1. Sensory evaluation (1)

Sensory evaluation was performed on the cake sheets prepared in Examples and Comparative Examples 1 and 2.

A total of 15 subjects from their teens to their thirties, who mainly prefer desserts, were selected to investigate their preference for the cake sheet of the present invention. After tasting one cake sheet, rinse their mouth thoroughly with water and sample another cake. Care was taken not to affect the

A 5-point scoring method (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad) was used to calculate the sensory evaluation results, and the results are shown in Table 1 below as average values. showed up

taste Taste specificity preference Example 4.5 4.8 4.8 Comparative Example 1 3.6 3.5 3.5 Comparative Example 2 4.0 3.6 3.8

As shown in the table above, the cake sheet of the examples received a high evaluation of 4.5 or more compared to the comparative example in terms of taste, texture specificity, and preference, and the cake sheet of the present invention can have a differentiated texture and taste, and the present invention It was confirmed that when a cake is prepared using a cake sheet of, the specificity of the texture and the preference of consumers can be improved.

Experimental Example 2. Sensory evaluation (2)

Sensory evaluation over time was performed on the cake sheets prepared in Examples and Comparative Example 1.

A total of 15 subjects from their teens to their 30s, an age group that prefer desserts, were selected and asked to sample the cake sheet before and after 3 hours of exposure to room temperature to investigate the change in texture of the cake.

In this experimental example, fresh cream was laminated between the prepared cake sheets and performed.

A 5-point scoring method (5 points: no change, 4 points: slight change, 3 points: change, 2 points: large change, 1 point: very large change) was used to calculate the sensory evaluation results. , The results are shown in Table 2 below as average values.

change in texture Example 4.8 Comparative Example 1 3.8

As shown in the table above, the cake sheet of Example showed little change in texture over time, but in the case of Comparative Example 1, it was confirmed that a significant change in texture appeared.

This is to confirm that the cake sheet of the present invention manufactured through a specific method can maintain the same state as the first time even after the lapse of time, thereby increasing the preference of eaters.

a1: outline of the second dough formed in a disk shape
a2: Position of the first dough placed on the second dough
b1: outline of the second dough formed in a disk shape
b2: Spiral extension method

Claims (5)

In the method for manufacturing a cake sheet,
The step of manufacturing the cake sheet,
making dough;
Resting the prepared dough; and
Including; baking the rested dough to complete a sheet,
In the preparation of the dough,
Preparing a first dough;
Preparing a second dough; and
Mixing the first and second dough,
The step of preparing the first dough,
Putting 100 parts by weight of egg whites into a container; and
Putting 120 to 140 parts by weight of almond powder against 100 parts of egg white into the container, and whipping with a mixer while sequentially introducing 80 to 100 parts by weight of sugar in 1/3 increments by 1 minute; and
Including; repeating the process of attaching the whipped dough to the container wall and then scraping and collecting it;
The step of preparing the second dough,
Putting 200 parts by weight of whole eggs in a container;
After adding 100 to 140 parts by weight of sugar, 0.5 to 2 parts by weight of baking powder, and 0.5 to 2 parts by weight of salt based on 200 parts by weight of all eggs in the container, primary whipping while maintaining a temperature of 35 to 40 ° C.;
To the first whipped dough, 45 to 65 parts by weight of melted butter and 5 to 10 parts by weight of oil were added to 200 parts by weight of whole eggs, and 45 to 65 parts by weight of soft flour was sieved and added while maintaining a temperature of 35 to 40 ° C. whipping tea; and
Adding 15 to 35 parts by weight of milk relative to 200 parts by weight of whole eggs to the second whipped dough, and thirdly whipping while maintaining a temperature of 35 to 40 ° C.
The step of mixing the first and second dough includes mixing the first dough disposed on the second dough,
The mixing process is a spiral from the center of the disk toward the outer edge using a tool having a circular cross section and a diameter of 0.5 to 1.5 cm for the dough formed in a disk shape by placing the first dough on the second dough. To be carried out 4 to 7 times in a manner of stirring in an elongated shape, a method for manufacturing a cake sheet. According to claim 1,
The butter is a French Gourmet butter cake sheet manufacturing method. A cake sheet prepared by the method of claim 1 or claim 2. delete delete

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