KR102577656B1 - Cake sheet for roll-cake and method for manufacturing roll-cake by using the same - Google Patents

Abstract

The present invention includes 100 parts by weight of eggs, 45 to 48 parts by weight of sugar, 1 to 5 parts by weight of emulsifier, 2 to 4 parts by weight of starch syrup, 0.1 to 1 part by weight of baking powder, 180 to 200 parts by weight of cake flour, and 5 to 8 parts by weight of all-purpose flour. , a cake sheet for a roll cake containing 120 to 130 parts by weight of cocoa powder, 150 to 170 parts by weight of cooking oil, and 5 to 8 parts by weight of milk, and a method of manufacturing a roll cake using the same.

Description

Cake sheet for roll cake and method of manufacturing roll cake using the same {CAKE SHEET FOR ROLL-CAKE AND METHOD FOR MANUFACTURING ROLL-CAKE BY USING THE SAME}

The present invention relates to a cake sheet for a roll cake that has a fluffy and moist texture and has the effect of delaying the cake sheet from becoming soggy due to cream even after being manufactured as a roll cake, and a method of manufacturing a roll cake using the same.

Cake is a general term for Western confectionery baked by mixing a selection of ingredients such as sugar, eggs, flour, butter, milk, cream, whipped cream, liquor, lemon, chocolate, coffee, fruit, and spices. It is generally made of flour, It refers to bread made with eggs, butter, milk, sugar, etc. as the main ingredients, spread with cream, and topped with fruit, etc., but there are various types of products such as pastries, cheesecakes, and hotcakes that are not topped with cream or fruit, and products that are cooled and hardened. There are different types.

A roll cake is a type of cake that is manufactured by applying cream, fruit, jam, etc. to one side of a cake sheet and then rolling it so that the filling, such as cream or fruit, is located inside.

Roll cakes are made using a foam-type kneading method. By increasing the moisture content in a typical sponge cake batter, they can be manufactured into a cake sheet that prevents the surface from bursting or tearing even when rolled into a roll.

There are three methods for making sponge cakes: the one-step method, the separate method, and the combined method. The one-step method is a dough method in which all ingredients are added and kneaded at once, the public method is a foaming method in which whole eggs are beaten without distinguishing between the egg whites and yolks, then sugar is added and foam is made, and the separate method is a foaming method in which the whole egg is beaten without distinguishing between egg whites and yolks. This is a method of separating the egg and yolk, adding sugar to each, foaming them, and then mixing them with other ingredients.

Sponge cakes have air bubbles formed inside to form a fluffy texture, but there is a problem that the texture of the cake deteriorates in the area where the cream is applied due to the syrup or cream applied to the surface entering the bubbles. This can become more severe over time, and if too much time passes after the cake is completed, a problem may arise that deteriorates the taste of the cake itself. While maintaining the moisture of the sponge cake itself, cream or It is necessary to prevent the cake from easily becoming soggy due to syrup on the surface.

Republic of Korea Patent No. 1965755 is a method of manufacturing a whipped cream roll cake, which involves adjusting the ratio of whole eggs and egg yolk in manufacturing a sponge sheet, adding wheat starch to cake flour at a certain ratio, and adding baking powder at a certain ratio, thereby creating a sponge sheet. A method for manufacturing a whipped cream roll cake is disclosed to form a texture similar to that of whipped cream.

However, the problem of the surface of the sponge cake turning damp and worsening over time, deteriorating the taste of the roll cake, and a solution to this problem are not disclosed.

In addition, Republic of Korea Patent No. 1944075 relates to a cake batter manufacturing method, cake batter, cake manufacturing method, and cake, including the steps of adding butter and sugar and then whipping; Whipping by adding more eggs; Adding more raw banana and whipping it; And adding flour, baking powder, baking soda, and salt to the first dough in the container formed by the whipping, and mixing them to obtain a second dough, wherein the banana raw material is added to the total amount of the second dough. Disclosed is a method for producing cake batter contained in an amount of 25% to 40% by weight, a cake batter prepared thereby, a method for manufacturing a cake using the cake batter, and a cake.

However, the problem of the surface of the sponge cake turning damp and worsening over time, deteriorating the taste of the cake, and a solution to this problem are not disclosed.

Accordingly, a cake sheet for a roll cake that maintains the fluffy texture of the sponge cake, has the effect of preventing and delaying the surface from becoming soggy, and maintains the taste of the roll cake for a long time, and a method of manufacturing a roll cake using the same. Research is needed.

Republic of Korea Patent No. 1965755 (2019.03.29) Republic of Korea Patent No. 1944075 (2019.01.24)

The present invention provides a cake sheet for roll cakes, which solves the problem of the taste of roll cakes deteriorating over time by preventing sponge cake sheets from easily becoming damp even when cream is applied and delaying the dampening time, and the same. The purpose is to provide a method for manufacturing a roll cake using the present invention.

The present invention also provides a roll cake sheet that remains moist and fluffy and does not easily break or change shape during the process of rolling it into a roll and manufacturing it into a roll cake, and a method of manufacturing a roll cake using the same. The purpose.

The cake sheet for roll cake according to the present invention to solve the above problems includes 100 parts by weight of eggs, 45 to 48 parts by weight of sugar, 1 to 5 parts by weight of emulsifier, 2 to 4 parts by weight of starch syrup, and 0.1 to 1 part by weight of baking powder. Parts by weight, 180 to 200 parts by weight of cake flour, 5 to 8 parts by weight of all-purpose flour, 120 to 130 parts by weight of cocoa powder, 150 to 170 parts by weight of cooking oil, and 5 to 8 parts by weight of milk.

In the present invention, the emulsifier may be a mixture of a glycerin fatty acid ester-based emulsifier and coconut oil at a weight ratio of 1:0.1 to 0.5.

The present invention also provides a method for manufacturing a roll cake, which includes a) panning a mixture of eggs, sugar, emulsifier, starch syrup, baking powder, cake flour, all-purpose flour, cocoa powder, cooking oil, and milk on an iron plate covered with parchment paper and placing it in the oven. manufacturing a cake sheet for a roll cake; b) mixing condensed milk, fresh cream, and skim milk powder and whipping to prepare milk cream; and c) applying the milk cream prepared in step b) to the top of the roll cake cake sheet prepared in step a) and then rolling the roll cake sheet into a roll to produce a roll cake. Provides a method for manufacturing a roll cake.

In the production method according to the present invention, step a) includes a-1) heating the glycerin fatty acid ester-based emulsifier until the viscosity is 2,000 to 3,000 cps; a-2) Put coconut oil in an airtight container and keep it filled with carbon dioxide gas at a pressure of 1.5 bar for 24 hours, then mix it with the glycerin fatty acid ester emulsifier of step a-1) at a weight ratio of 1: 0.1 to 0.5. Preparing an emulsifier; and a-3) mixing the emulsifier prepared in step a-2) with eggs, sugar, starch syrup, baking powder, cake flour, all-purpose flour, cocoa powder, cooking oil, and milk to prepare dough, and placing the above on an iron plate covered with parchment paper. It may include the step of preparing a cake sheet for a roll cake by panning the dough and placing it in an oven.

In the manufacturing method according to the present invention, in step c), the roll cake cake sheet prepared in step a) is aged at a low temperature for 20 to 30 minutes at a temperature of 3 to 7 ° C. and then applied with milk cream. You can.

The cake sheet for roll cake according to the present invention prevents the sponge cake sheet from easily becoming damp even when cream is applied, and has the effect of delaying the dampening time, preventing the problem of the taste of the roll cake deteriorating over time. It has an effect.

The cake sheet for roll cake according to the present invention is also maintained in a moist and fluffy state and is not easily broken or easily deformed even during the process of manufacturing a roll cake by rolling it into a roll, and a roll using the same. The purpose is to provide a method for manufacturing cakes.

Hereinafter, each configuration of the present invention will be described in more detail so that those skilled in the art can easily implement it. However, this is only an example, and the scope of rights of the present invention is determined by the following contents. Not limited.

As used herein, “preferred” or “preferably” refers to an embodiment of the invention that has certain advantages under certain conditions. However, other embodiments may also be preferred under the same or different conditions. Additionally, the identification of one or more preferred embodiments does not mean that other embodiments are not useful, nor does it exclude other embodiments that are within the scope of the invention.

As used herein, the term “comprising” is used to list materials, compositions, devices, and methods useful in the present invention and is not limited to the listed examples.

The cake sheet for roll cake according to the present invention to solve the above-described problems and the method of manufacturing a roll cake using the same are a problem in that the sheet does not easily become moist even when in contact with cream, and the time for moistening is delayed, resulting in a change in taste. It has the effect of preventing and preventing the shape of the cake sheet from being deformed.

Specifically, the cake sheet for roll cake according to the present invention contains 100 parts by weight of eggs, 45 to 48 parts by weight of sugar, 1 to 5 parts by weight of emulsifier, 2 to 4 parts by weight of starch syrup, 0.1 to 1 part by weight of baking powder, and 180 parts by weight of cake flour. to 200 parts by weight, 5 to 8 parts by weight of flour, 120 to 130 parts by weight of cocoa powder, 150 to 170 parts by weight of cooking oil, and 5 to 8 parts by weight of milk.

The eggs are used without limitation as long as they are used to manufacture cake sheets. However, in the present invention, eggs in which the egg yolk and egg white are not separated or in a mixed state may be used, and commercially available whole egg liquids can be used. It is okay to use .

The sugar is a natural sweetener made by inputting raw sugar obtained from sweet cane or sugar beets into a refinery, and has sucrose as its main ingredient. It is a widely used ingredient in various types of food, and is always used in the manufacture of bread and cookies. In the present invention, any color, such as brown sugar, white sugar, or brown sugar, may be used, and it is preferable to use powdered sugar so that it is easy to mix with other ingredients and does not form lumps when formed into dough. .

Emulsifiers are additives that help water and oil mix, and play a role in helping ingredients with various properties mix well when making bread. In the present invention, any emulsifier that can be used in food can be used without limitation, and more preferably, an emulsifier used in the baking and confectionery fields can be used.

For example, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, etc. can be used, and mixtures thereof can also be used.

More specifically, a glycerin fatty acid ester-based emulsifier containing glycerin fatty acid ester as a main ingredient can be used, and more preferably, a mixture of glycerin fatty acid ester-based emulsifier and coconut oil at a weight ratio of 1:0.1 to 0.5 can be used. there is.

The starch syrup is starch syrup and means liquid taffy. It is obtained by hydrolyzing starch with acid or enzymes, has a sweet taste as it is called taffy, and also has the function of increasing viscosity. In the present invention, any commercially available starch syrup can be used without particular restrictions, and depending on the degree of hydrolysis of the starch syrup, one with a DE (Dextrose Equivalent) of about 42 to 60 can be used.

The baking powder is a substance that makes flour dough rise when making bread, cookies, etc., and is made of white powder with fine particles. When the chemicals in baking powder react with liquid in the air, they create carbon dioxide, which gives the cake sheet its fluffy texture. As carbon dioxide reacts with the liquid in the dough, it becomes a dough containing air bubbles, and when baked in an oven, the bubbles remain in the form and are formed into a cake sheet.

Flour can be divided into soft flour, medium flour, and strong flour, and they are distinguished according to the content of gloten contained in the flour. The higher the gluten content, the stickier and more viscous the dough is, making it suitable for making bread. The lower the gluten content, the more suitable it is for use in confectionery such as cookies. In the case of soft flour, the gluten content is 5 to 8%, all-purpose flour is 8 to 11.5%, and strong flour is 11 to 13%.

In the present invention, soft flour is mainly used, but some mixed flour is used.

Use baking powder and flour that have been sifted in advance.

Cocoa powder is used to make chocolate-flavored cake sheets, and its content is preferably 120 to 130 parts by weight for appearance and taste.

Cooking oil and milk can be used in confectionery and baking, respectively, and milk can be double-boiled and heated.

In the present invention, a method for manufacturing a roll cake using the above-described cake sheet for a roll cake is provided. Among the components included in the manufacturing method, the above-described content can be referred to for those that are the same as the configuration of the cake sheet for roll cake described above.

Specifically, the method of manufacturing a roll cake according to the present invention is: a) panning a mixture of eggs, sugar, emulsifier, starch syrup, baking powder, cake flour, all-purpose flour, cocoa powder, cooking oil, and milk on an iron plate covered with parchment paper; manufacturing a cake sheet for a roll cake in an oven; b) mixing and whipping condensed milk, fresh cream, and skim milk to prepare a milk cream; and c) placing the cake sheet on the roll cake prepared in step a) above. It includes the step of applying the milk cream prepared in step b) and then rolling the roll cake sheet into a roll to produce a roll cake filled with cream inside.

Step a) is a step of manufacturing a cake sheet for a roll cake. Each ingredient is measured and mixed to make dough, then panned on a square iron plate and baked in a tunnel oven, then cooled and manufactured into a cake sheet.

In step a), more specifically, the step of preparing an emulsifier may be further performed before measuring each material.

Specifically, a-1) heating the glycerin fatty acid ester-based emulsifier until the viscosity reaches 2,000 to 3,000 cps, a-2) placing coconut oil in a sealed container and injecting carbon dioxide gas to form a pressure of 1.5 bar. After maintaining for 24 hours, preparing an emulsifier by mixing it with the glycerin fatty acid ester emulsifier of step a-1) at a weight ratio of 1: 0.1 to 0.5, and a-3) the emulsifier prepared in step a-2). Prepare the dough by mixing it with eggs, sugar, starch syrup, baking powder, cake flour, all-purpose flour, cocoa powder, cooking oil, and milk, pan the dough on an iron plate lined with parchment paper, and place it in the oven to produce a cake sheet for a roll cake. It can be performed through detailed steps such as steps.

If the viscosity of step a-1) is higher than the above viscosity, excessive time is consumed in the mixing process of ingredients to prepare the dough, and in particular, as the number of mixing increases, the fluffy and fluffy texture of the cake sheet changes. Since there may be a problem of lowering the viscosity, it is desirable to prepare the dough with increased fluidity by lowering the viscosity to the above range.

The step a-2) is a step for preparing an emulsifier that has improved effects, that is, the effect of suppressing shape deformation and suppressing moistening by cream. It has a more improved effect compared to simply using a glycerin fatty ester-based emulsifier.

The step a-3) is a step of mixing the prepared emulsifier and other ingredients to make dough and baking it into a cake sheet.

The finished cake sheet is preferably manufactured to have a thickness of 1 to 2 cm after being completed as a cake sheet, so that it is suitable for manufacturing into a roll cake.

Meanwhile, step b) is a step of manufacturing milk cream, which is applied to one side of a cake sheet for a roll cake, and serves to improve the flavor of the roll cake by harmonizing with the fluffy and moist texture of the cake sheet.

The prepared milk cream is applied to one side of the cake sheet in step c) and then manufactured into a cylindrical roll cake with cream inside.

Below, the content of the present invention will be described in more detail based on examples.

<Manufacturing Example 1>

1. Cake sheet manufacturing

10,000g whole egg liquid, 4,670g refined sugar, 260g emulsifier (Wellgar SP, Lotte Food Co., Ltd.), 330g starch syrup, 40g baking powder, 1,875g cake flour, 625g all-purpose flour, 1,250g cocoa powder (GT78 22/24), 1,600g cooking oil, milk Prepare by measuring 600g, and mix the measured ingredients to make dough. At this time, the prepared dough has a temperature of 28°C and a specific gravity of 0.46 (±0.02).

First, the whole egg liquid is mixed at a rotation speed of 45hz for 25 seconds, then white sugar, emulsifier, and starch syrup are added and mixed at a rotation speed of 20hz for 20 seconds.

After measuring, add the previously sifted baking powder, all-purpose flour, and cake flour, and further mix at a rotation speed of 43hz for 180 seconds. Cooking oil and cocoa powder were added here and mixed at a rotation speed of 34hz for 180 seconds. After measuring, add the milk prepared by double boiling and mix at a rotation speed of 15hz until a dough is formed.

Place a Teflon sheet and parchment paper on the prepared square iron plate for rolls, pan out 720g of dough, and bake in a tunnel oven. At this time, the temperature conditions of the tunnel oven are as shown in Table 1 below, and the manufactured cake sheet is panned and baked to a final thickness of about 1.5 cm.

Classification (temperature, ℃) Entrance center exit award 190 190 190 under 165 165 165

2. Milk cream production

Prepare milk cream by measuring and preparing 1,260g of sweetened condensed milk, 7,500g of fresh cream, and 400g of skim milk powder, then adding them in order and whipping at a speed of 40hz for 2 minutes (temperature less than 5℃).

3. Roll cake manufacturing

The prepared cake sheet was maintained at a temperature of 4 to 6°C and aged at low temperature for 25 minutes. The prepared milk cream was applied to the top of the aged cake sheet at a distance of about 2 cm from the two opposing sides of the cake sheet, and then rolled into a roll to prepare a roll cake with cream filled inside.

<Production Example 2>

In Preparation Example 1, it was prepared in the same manner except that instead of using 260 g of Wellga SP as the emulsifier, an emulsifier prepared by the following method was used.

Heat 260g of Wellga Esp until the viscosity reaches 2,800 cps, prepare 52g of coconut oil by measuring it, put it in an airtight container, inject carbon dioxide gas into the inside of the airtight container, and maintain the pressure at 1.5 bar for 24 hours. Then, an emulsifier was prepared by mixing it with uncooled Wellgar SP.

<Comparative Example 1>

In Preparation Example 1, it was prepared in the same manner, except that instead of the prepared cake sheet, a commercially available frozen cake sheet was thawed and used.

<Comparative Example 2>

In Preparation Example 2, it was prepared in the same manner except that 150 g of coconut oil was used.

<Reference example>

We prepared a commercially available milk cream roll cake.

[Experimental method]

Below, experiments were conducted on the roll cakes of Preparation Examples, Comparative Examples, and Reference Examples.

The prepared roll cake was prepared and tested by keeping it refrigerated for 5 to 7 hours after production.

1. Sensory evaluation

A panel of 50 men and women aged 20-40 years old was recruited and evaluated on taste, aroma, and appearance. The experiment was evaluated by comparing the refrigerated roll cakes i) when served immediately and ii) when served after 2 days in a refrigerated state.

Taste, aroma, and appearance were evaluated from 0 (worse) to 5 (similar, identical), and the average value was calculated and shown in Table 2 below.

2. Cake sheet condition evaluation

After being manufactured as a roll cake, the condition of the case sheet was evaluated over time.

After disassembling the roll cake and removing all the cake from the surface where the cream and case sheet touched, the cross-section of the cake sheet was checked and the level of dampness was evaluated as damp (X), slightly damp (△), and good (O). . In order to provide objectivity in the evaluation, the experiment was conducted with the label removed and evaluated by one person.

Evaluation was conducted initially after refrigerated storage, 1 additional day in refrigerated condition, 2 days in refrigerated condition, and 3 days in refrigerated condition. In this experiment, one roll cake was divided into several pieces and one piece was taken out at each evaluation period for evaluation.

3. Shape maintenance evaluation

A cake sheet before being manufactured into a roll cake was prepared, a 5 kg weight with a circular bottom was placed on the top for 1 minute, and then the change in the thickness of the cake sheet was observed (excluding the reference example).

After removing the weight, it was evaluated as 5 points if there was no shape deformation, 3 points if there were pressure marks, and 1 point if it was pressed.

Evaluation items Manufacturing example 1 Manufacturing example 2 Comparative Example 1 Comparative example 2 Reference example Sensory evaluation taste 5 5 3 2 2 incense 5 5 One 3 One Exterior 4 4 2 2 2 cake
Sheet
condition assessment the first O O O O O 1 day later O O △ O △ 2 days later O O △ △ △ 3 days later △ O X △ X Shape maintenance assessment 3 5 2 3 -

Referring to Table 1, when the cake sheets of Preparation Examples 1 and 2 were used, changes in the cake sheets over time were confirmed to be slow, and accordingly, sensory evaluations such as taste, aroma, and appearance were also confirmed to be excellent.

In addition, in the case of Preparation Example 2, it has the effect of delaying and preventing the cake sheet from becoming wet and suppressing the shape deformation of the cake sheet itself, so that the shape is not easily deformed even after being manufactured into a roll cake. can confirm.

Claims (5)

As a method for manufacturing a roll cake,
a) Panning a mixture of eggs, sugar, emulsifier, starch syrup, baking powder, cake flour, all-purpose flour, cocoa powder, cooking oil and milk on an iron plate with parchment paper and placing it in the oven to prepare a cake sheet for a roll cake;
b) mixing condensed milk, fresh cream, and skim milk powder and whipping to prepare milk cream; and
c) A roll cake in which the milk cream prepared in step b) is applied to the top of the roll cake cake sheet prepared in step a), then the roll cake cake sheet is rolled into a roll and the inside is filled with cream. manufacturing a;
Including,
In step a),
a-1) heating the glycerin fatty acid ester-based emulsifier until the viscosity reaches 2,000 to 3,000 cps;
a-2) Put coconut oil in an airtight container and inject carbon dioxide gas to form a pressure of 1.5 bar and maintain it for 24 hours, then mix it with the glycerin fatty acid ester emulsifier of step a-1) at 1: 0.1 to 0.5 weight. Preparing an emulsifier by mixing in proportion; and
a-3) Mix the emulsifier prepared in step a-2) with eggs, sugar, starch syrup, baking powder, cake flour, all-purpose flour, cocoa powder, cooking oil, and milk to prepare dough, and place the dough on an iron plate covered with parchment paper. Panning and placing in an oven to produce a cake sheet for a roll cake;
A method of manufacturing a roll cake comprising.
delete The method of claim 1, wherein the roll cake sheet contains 100 parts by weight of eggs, 45 to 48 parts by weight of sugar, 1 to 5 parts by weight of emulsifier, 2 to 4 parts by weight of starch syrup, 0.1 to 1 parts by weight of baking powder, and 180 to 200 parts by weight of cake flour. Parts by weight, 5 to 8 parts by weight of all-purpose flour, 120 to 130 parts by weight of cocoa powder, 150 to 170 parts by weight of cooking oil, and 5 to 8 parts by weight of milk.
delete According to paragraph 1,
In step c),
A method of manufacturing a roll cake, wherein the cake sheet for the roll cake prepared in step a) is aged at a low temperature for 20 to 30 minutes at a temperature of 3 to 7° C. and then milk cream is applied.