KR102560622B1 - Lemon cake manufacturing method and lemon cake prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing a lemon cake and a lemon cake prepared therefrom. The lemon cake prepared by the method of the present invention is soft and has an improved texture, so that it can greatly improve the taste of eaters and can be maintained for a long time. The texture can be maintained without being altered.

Description

Lemon cake manufacturing method and lemon cake produced therefrom {LEMON CAKE MANUFACTURING METHOD AND LEMON CAKE PREPARED THEREFROM}

The present invention relates to a lemon cake manufacturing method and a lemon cake prepared therefrom.

Cake means a type of confectionary made by foaming flour, eggs, butter, milk, sugar, etc. or using an expanding agent. In many cases, people think of food that is covered and decorated using .

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 heat denaturation and foaming properties (a foamed egg collects air, This bubble expands by heating to form porosity) is produced by a bubble-type kneading method.

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 top of such a cake sheet is fresh cream, there is a large difference in texture between the sheet and fresh cream, so 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, smell, Rejection intensifies.

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 lemon cake 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,

making a sheet;

Preparing lemon cream; and

Including; laminating the sheet and lemon cream;

The step of manufacturing the sheet is,

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 45 to 65 parts by weight of soft flour was sieved and added while maintaining a temperature of 35 to 40 degrees. whipping; and

It relates to a lemon cake 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 lemon cake prepared 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 indicate degrees Celsius (℃), and may be used interchangeably with “℃” (eg, “100 degrees” has the same meaning as “100 ° C”). used as).

The present invention comprises the steps of preparing a sheet (cake sheet); Preparing lemon cream; and laminating the sheet and lemon cream.

<Step of manufacturing a sheet>

In the present invention, the step of preparing a sheet includes preparing a dough; Resting the prepared dough; and baking the rested dough to complete a sheet.

steps to make dough

Preparing the dough may include, in more detail, 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 200 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 the step S1-1, the egg white can be obtained by a commonly known method, such as breaking the egg in half and then moving the shell several times to collect only the white, or using a tool, and purchasing only the separated egg white can also be used

In 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 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 steps S1-3 may be 50 or more, preferably 50 to 100, more preferably 60 to 80, 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) 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, and the temperature was 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, 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.

<Steps for preparing lemon cream>

In the present invention, lemon cream is prepared by a method comprising the following steps.

C-1) whipping 100 parts by weight of fresh cream and 5 to 10 parts by weight of sugar into a container;

C-2) adding 40 to 60 parts by weight of cream cheese and 10 to 15 parts by weight of sugar based on 100 parts by weight of fresh cream to the container and mixing them; and

C-3) Adding 10 to 20 parts by weight of lemon juice and mixing.

In step C-1, sugar is added in an amount of 5 to 10 parts by weight relative to 100 parts by weight of whipped cream, and sugar may be added when whipped cream is first whipped and the viscosity of whipped cream increases to form texture. Specifically, after whipping for 1 to 2 minutes with a whipper adjusted to low speed, sugar is added, and then, it is preferable to whip for 8 to 10 minutes with a whipper adjusted to medium speed.

Step C-1 is preferably performed at a temperature of 20 to 25 degrees, and ice or a cooler may be used to maintain the temperature.

In step C-2, cream cheese and sugar are added, and 40 to 60 parts by weight of cream cheese and 10 to 15 parts by weight of sugar are added based on 100 parts by weight of fresh cream.

Step C-2 may be performed using a tool such as a mixer so that fresh cream and cream cheese are uniformly mixed, but is not limited thereto, and any method capable of uniformly mixing may be applied.

In step C-3, lemon juice is added, and may be added in an amount of 10 to 20 parts by weight based on 100 parts by weight of fresh cream. If less than the above range is included, the lemon flavor may not be sufficiently felt, and if more than the above range is included, the lemon flavor may be too strong and the palatability of the overall cake may be lowered.

Step C-3 may be performed using a tool such as a mixer to uniformly mix with the mixture produced in step C-2, but is not limited thereto, and any method capable of uniformly mixing may be applied.

<Laminating the sheet and lemon cream>

The method of laminating the sheet and lemon cream in the present invention is carried out by a conventional method.

According to embodiments of the present invention, the finished sheets are laminated in two or more, preferably two or more and four or less, and cream is applied thinly on the upper surface of the uppermost sheet using an amount less than lemon cream between the sheets. can

In addition, the cream applied on the top sheet can be decorated with fruit, nuts, chocolate, etc. to complete the cake. In the case of decoration with fruit, lemon is divided into two or more or sliced thinly for unity with lemon cream. It can be decorated, but is not limited thereto.

Another aspect of the present invention provides a lemon cake prepared through the above manufacturing method.

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

The lemon cake 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 lemon cake prepared through the lemon cake manufacturing method of the present invention can further improve the consumer's preference as the soft and irregular texture of the cake sheet goes well with fresh cream.

In addition, the lemon cake prepared by the lemon cake manufacturing method of the present invention can be maintained without deterioration in texture for a long time even after exposure to room temperature.

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

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 butter (French gourmet) prepared by boiling in water and 7 g of sunflower seed oil were added to the first whipped dough, and 55 g of flour was sieved and added, while maintaining the temperature at 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 It was injected in the same amount in the east, west, north, and south locations 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.

(2) Preparation of lemon cream

300 g of fresh cream was put in a container, put in ice water, and whipped for about 1 to 2 minutes using a whipper set at low speed to confirm that fresh cream texture was formed, and then 20 g of sugar was put into the container.

Then, the whipper was set to medium speed and whipped for about 8 minutes.

Then, 150 g of cream cheese and 40 g of sugar were added and mixed evenly using a whipper.

After that, 45 g of lemon juice was added and mixed uniformly using a whipper to prepare lemon cream.

(3) Manufacture of lemon cake

Three cake sheets were prepared, the sheets were placed, lemon cream was applied thereon, the sheet was placed again on the lemon cream, then the lemon cream was again applied thereon, and then the sheet was again placed on the lemon cream.

The top and side portions of the cake in which the cake and lemon cream were laminated were thinly coated with the remaining cream to finish, and a lemon cake was prepared.

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)

making a sheet;
Preparing lemon cream; and
Including; laminating the sheet and lemon cream;
The step of manufacturing the sheet is,
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 ° 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. A lemon cake manufacturing method, which is carried out 4 to 7 times in a manner of stirring in a shape extending to. According to claim 1,
The step of preparing the lemon cream,
Putting 100 parts by weight of fresh cream and 5 to 10 parts by weight of sugar into a container and whipping;
Adding 40 to 60 parts by weight of cream cheese and 10 to 15 parts by weight of sugar based on 100 parts by weight of fresh cream in the container and mixing; and
Lemon cake manufacturing method comprising the step of adding 10 to 20 parts by weight of lemon juice and mixing. According to claim 1,
Resting the dough,
A lemon cake manufacturing method that is performed for 10 to 30 minutes at a temperature of 20 to 25 ° C and a humidity of 25 to 35%. According to claim 1,
The step of baking the dough to complete the sheet,
Putting the dough in an oven preheated to a temperature of 150 to 170 ° C. and baking for 5 to 7 minutes;
Baking the baked dough again at a temperature of 100 to 120 ° C. for 10 to 12 minutes; and
Lemon cake manufacturing method comprising the step of cooling the finally baked dough. A lemon cake prepared by the method of any one of claims 1 to 4.