KR102620226B1 - Manufacturing method of pure milk cake - Google Patents

Abstract

The pure milk cake manufacturing method of the present disclosure includes the steps of measuring ingredients and mixing them into dough, maturing the dough, panning the aged dough and baking it into a sheet, cooling and peeling the sheet, slicing the sheet, It includes forming the sheet and completing the sheet into a cake.

Description

{MANUFACTURING METHOD OF PURE MILK CAKE}

The present disclosure relates to a method of manufacturing a pure milk cake, and more specifically, to a method of manufacturing a pure milk cake that can provide a low-calorie, easily digestible cake using pure milk.

Cake is made by appropriately selecting ingredients such as sugar, eggs, flour (or starch), butter (or margarine, vegetable oil), milk, cream, whipped cream, liquor, lemon, chocolate, coffee, fruit, and spices. A general term for mixed baked Western confectionery. Generally, it refers to bread made with flour, eggs, butter, milk, sugar, etc. as the main ingredients, spread with cream, and topped with fruit, etc., but it can be made with cream such as pastries, cheesecakes, or hotcakes. There are several types, including those without fruit, and those that are chilled and hardened.

The production of these cakes is somewhat different depending on the type, but since they usually have a high content of milk and flour, people with weak digestion may not be able to digest them properly, and the high sugar content causes obesity and various adult diseases when consumed in large quantities. There was a problem that provided the cause.

Republic of Korea Patent Publication No. 10-2262241 (2021.06.02)

In order to solve the above problems, the pure milk cake manufacturing method of the present disclosure includes the steps of measuring ingredients and mixing them into dough, maturing the dough, panning the aged dough and baking it into a sheet, and peeling the sheet by cooling it. It includes the steps of slicing the sheet, forming the sheet, and completing the sheet into a cake.

The pure milk cake manufacturing method according to an embodiment of the present disclosure includes the steps of measuring ingredients and mixing them into dough, maturing the dough, panning the aged dough and baking it into a sheet, cooling and peeling the sheet, and sheeting. It includes slicing, forming the sheet, and completing the sheet into a cake.

The step of maturing the dough according to an embodiment of the present disclosure includes roasting coffee beans and smoking the dough.

The step of panning the aged dough and baking it into a sheet according to an embodiment of the present disclosure includes baking the upper surface of the sheet at a temperature of 180°C and the lower surface at a temperature of 175°C.

The step of forming a sheet according to an embodiment of the present disclosure includes sand cream, syrup, icing cream, and starch syrup.

Sand cream according to an embodiment of the present disclosure includes almond milk.

The method for manufacturing a pure milk cake according to the present disclosure has the effect of providing a cake that is easily digested with flour and milk.

The method for manufacturing a pure milk cake according to the present disclosure has the effect of providing a cake that is helpful in dieting for weight loss.

The method for manufacturing a pure milk cake according to the present disclosure has the effect of providing a cake that can be comfortably consumed.

The effects of the present disclosure are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.

Hereinafter, specific details for implementing the present disclosure will be described in detail. However, in the following description, detailed descriptions of well-known functions or configurations will be omitted if there is a risk of unnecessarily obscuring the gist of the present disclosure.

Terms used in this specification will be briefly described, and the disclosed embodiments will be described in detail. The terms used in this specification are general terms that are currently widely used as much as possible while considering the function in the present disclosure, but this may vary depending on the intention or precedent of a technician working in the related field, the emergence of new technology, etc. In addition, in certain cases, there are terms arbitrarily selected by the applicant, and in this case, the meaning will be described in detail in the description of the relevant invention. Therefore, the terms used in this disclosure should be defined based on the meaning of the term and the overall content of this disclosure, rather than simply the name of the term.

In this specification, singular expressions include plural expressions, unless the context clearly specifies the singular. Additionally, plural expressions include singular expressions, unless the context clearly specifies plural expressions.

Throughout the specification of the present application, when a part "includes" a certain component, this means that it may further include other components rather than excluding other components unless specifically stated to the contrary.

The terms “about”, “substantially”, etc. used throughout the specification herein are used to encompass tolerance when tolerance exists.

Throughout this specification, the term “combination(s) thereof” included in the Markushi format expression means a mixture or combination of one or more selected from the group consisting of the components described in the Markushi format expression.

Throughout this specification, references to “A and/or B” mean “A, or B, or A and B.”

Throughout this specification, the term “whipping” as used refers to the operation of producing a froth.

Throughout the specification of this application, the term "sieving" refers to sieving powder through a sieve. It is used to uniformly mix each raw material and disperse lumpy powders by sieving powders such as cake flour, starch, and all-purpose flour through a sieve. refers to the process

Throughout this specification, the term “panning” used refers to filling molded dough into a bread mold or arranging it on a griddle.

Below, embodiments of the present application are described in detail so that those skilled in the art can easily implement them. However, the present application may be implemented in various different forms and is not limited to the embodiments described herein.

The pure milk cake manufacturing method according to an embodiment of the present disclosure includes the steps of measuring ingredients and mixing them into dough, maturing the dough, panning the aged dough and baking it into a sheet, cooling and peeling the sheet, and sheeting. It includes slicing, forming the sheet, and completing the sheet into a cake.

The step of measuring the ingredients according to the present disclosure and mixing them into dough includes whole egg liquid, refined sugar, emulsifier, all-purpose flour, baking powder, purified water, and butter.

According to the present disclosure, whole egg liquid, refined sugar, emulsifier, and baking powder are added to sieved flour, mixed at high speed, and purified water and melted butter are mixed to form a dough.

First, mix 90 parts by weight of sifted flour, 150 parts by weight of whole egg liquid, 80 parts by weight of refined sugar, 8 parts by weight of emulsifier, and 8 parts by weight of baking powder, mix at high speed, and add 20 parts by weight of purified water and 40 parts by weight of melted butter to make dough. .

The step of maturing the dough according to an embodiment of the present disclosure includes roasting coffee beans and smoking the dough.

According to the present disclosure, the dough is placed in a smoker, unroasted coffee beans are roasted at a temperature of 240°C for 10 minutes, and the dough is aged while smoking the coffee aroma.

The gluten contained in wheat helps the dough rise well, but has the problem of making digestion difficult. Accordingly, if the dough is sufficiently aged, the gluten component becomes weak during the aging process, making it easier to digest the flour component. In addition, if coffee beans are roasted at high temperature for a short time, the sourness of the coffee flavor becomes stronger, so if the coffee beans are roasted at a temperature of 240°C for 10 minutes and the dough is smoked and aged with the increased sourness of the coffee flavor, the sourness of the coffee flavor clumps up. Because it plays a role in dispersing the flour components of the dough, it improves the flavor of the cake and provides a comforting effect to the stomach when consumed by people who have difficulty digesting flour.

The step of panning the aged dough and baking it into a sheet according to an embodiment of the present disclosure includes baking the upper surface of the sheet at a temperature of 180°C and the lower surface at a temperature of 175°C.

Panning involves placing the matured dough on a 40cm Bake with

A method of manufacturing a pure milk cake according to an embodiment of the present disclosure includes the step of cooling the baked sheet and peeling it off the iron plate, and peeling the sheet and separating it from the iron plate.

The pure milk cake manufacturing method according to an embodiment of the present disclosure includes the step of slicing the sheet, and the baked sheet is peeled and sliced into 5 pieces with a thickness of 1.5 cm.

A method for manufacturing a pure milk cake according to an embodiment of the present disclosure includes forming a sheet.

The step of forming a sheet according to an embodiment of the present disclosure includes sand cream, syrup, icing cream, and starch syrup.

According to the present disclosure, the method of manufacturing a pure milk cake involves applying sand cream and syrup to the surface between each 1.5 cm thick sheet sliced into five pieces, then stacking the sheets in layers and coating the entire outer surface with icing cream and starch syrup to form the cake. do.

The sand cream according to the present disclosure is whipped by sequentially mixing 6 parts by weight of sweetened condensed milk, 70 parts by weight of whipping cream, 4 parts by weight of sugar, 6 parts by weight of skim milk powder, and 10 parts by weight of almond milk.

Whipped cream contains 35% animal fat and is gluten-free, making it easy to digest when consumed.

Sand cream according to an embodiment of the present disclosure includes almond milk.

Almond milk is a vegetable milk made from almonds. It is good for patients with lactose intolerance because it does not contain lactose. It is low in cholesterol and low in calories, so it can help with weight control.

The syrup according to an embodiment of the present disclosure includes refined sugar, purified water 1, and purified water 2. The syrup contains 50 parts by weight of refined sugar, 60 parts by weight of purified water 1, and 90 parts by weight of purified water 2. Refined sugar is added to purified water 1 and heated to dissolve the refined sugar. After completely dissolving refined sugar in purified water 1, add purified water 2 to prepare syrup. Purified water 1 and purified water 2 are the same ingredients. Purified water 1 is used to dissolve refined sugar by heating, and purified water 2 is added to heated purified water 1 with dissolved refined sugar to cool purified water 1 and is used to adjust the concentration of the syrup. .

Icing cream according to an embodiment of the present disclosure includes sweetened condensed milk, whipped cream, and sugar. For the icing cream, 5 parts by weight of sweetened condensed milk, 70 parts by weight of whipping cream, and 6 parts by weight of sugar are mixed in that order and whipped while mixing at a speed of 40 cm/m for 2 minutes at less than 5°C.

The starch syrup according to an embodiment of the present disclosure includes 50 parts by weight.

More specifically, the present invention will be described in more detail below through examples. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

Example 1

In order to manufacture a pure milk cake according to the present disclosure, whole egg liquid, refined sugar (CheilJedang), emulsifier (Welga), flour (Gompyo), baking powder (Ottogi), purified water (Daehan Pharmaceutical), butter (Lotte World Compound Butter), Products distributed on the market include sweetened condensed milk (Seoul Milk), whipped cream (Milam), sugar (CheilJedang), skim milk powder (Seoul Milk), starch syrup (Ottogi), coffee beans (Ethiopian coffee beans), and almond milk (Maeil Dairy). Purchased and used. The sheet formulation table for producing pure milk cake [Table 1] was derived.

Sheet Mixing order Raw materials 1 mixing amount (g) One Whole egg liquid 15,653 2 Jeongbaekdang 7,826 emulsifier 783 3 gravity flour 8,609 baking powder 77 4 Purified water 2,034 5 butter 3,600 Sum 38,582

Add whole egg liquid, refined sugar, emulsifier, and baking powder to the sifted flour according to the sheet mixing table posted in [Table 1], mix at high speed, and add purified water and melted butter to prepare the dough. The dough is placed in a smoker, and the unroasted coffee beans are roasted at 240°C for 10 minutes and the dough is aged while smoking the coffee aroma. Place the matured dough on a 40cm The baked sheet is cooled on an iron plate, peeled, and sliced into 5 sheets 1.5 cm thick. The sliced sheets are molded with sand cream, syrup, icing cream, and starch syrup. The formulation tables of sand cream, syrup, icing cream, and starch syrup [Table 2] to [Table 5] were derived as follows.

sand cream Mixing order Raw materials 1 mixing amount (g) One sweetened condensed milk 586 2 whipped cream 7,000 3 sugar 400 4 skim milk powder 525 5 Almond milk 1,000 Sum 9,511

Whip by mixing sweetened condensed milk, whipping cream, sugar, skim milk powder, and almond milk measured in accordance with the sand cream mixing table posted in [Table 2] in that order.

syrup Mixing order Raw materials 1 mixing amount (g) One Jeongbaekdang 5,000 2 Purified water 1 6,000 3 Purified water 2 9,000 Sum 20,000

It is manufactured by mixing refined sugar, purified water 1, and purified water 2 in order according to the syrup formulation table posted in [Table 3]. To make syrup, add refined sugar to purified water and heat to dissolve the refined sugar. After completely dissolving refined sugar in purified water 1, add purified water 2 to prepare syrup. Purified water 1 and purified water 2 are the same ingredients. Purified water 1 is used to dissolve refined sugar by heating, and purified water 2 is added to heated purified water 1 with dissolved refined sugar to cool purified water 1 and is used to adjust the concentration of the syrup. .

Sand cream and syrup prepared according to the formulation tables published in [Table 2] and [Table 3] are applied to the surface between each 1.5 cm thick sheet sliced into 5 sheets.

Icing Cream Mixing order Raw materials 1 mixing amount (g) One sweetened condensed milk 500 2 whipped cream 7,000 3 sugar 560 Sum 8,060

Sweetened condensed milk, whipping cream, and sugar measured in accordance with the icing cream formulation table posted in [Table 4] are mixed in order and whipped while mixing at a speed of 40 cm/m for 2 minutes at less than 5°C.

corn syrup Mixing order Raw materials 1 mixing amount (g) One corn syrup 5,000 Sum 5,000

Use starch syrup by measuring it according to the starch syrup mixing table posted in [Table 5].

Sand cream and syrup are applied to the surface between each 1.5 cm thick sheet sliced into 5 pieces, then the sheets are stacked in layers and measured to the entire outer surface according to the formulation table posted in [Table 4] and [Table 5]. It was coated with icing cream and starch syrup and molded to create a pure milk cake and commercialized.

Comparative Example 1

A commercially available milk cake was used.

Comparative Example 2

In Example 1, instead of roasting the unroasted coffee beans at a temperature of 240°C for 10 minutes and maturing the dough while smoking the coffee aroma, the unroasted coffee beans were roasted at a temperature of 120°C for 10 minutes. It was prepared in the same manner as Example 1, except that the dough was aged while smoking the coffee aroma.

Comparative Example 3

In Example 1, instead of roasting the unroasted coffee beans at a temperature of 240°C for 10 minutes and maturing the dough while smoking the coffee aroma, the coffee beans in the unroasted state were roasted at a temperature of 360°C for 10 minutes. It was prepared in the same manner as in Example 1, except that the dough was aged while roasting for a minute while smoking the coffee aroma.

Comparative Example 4

In Example 1, instead of using sand cream by mixing sweetened condensed milk, whipped cream, sugar, skim milk powder, and almond milk in that order, sweetened condensed milk, whipped cream, sugar, and skim milk powder were mixed in that order in sand cream. It was prepared in the same manner as Example 1 except that.

Comparative Example 5

In Example 1, instead of using the sand cream by mixing sweetened condensed milk, whipped cream, sugar, skim milk powder, and almond milk in that order, the sand cream was mixed with sweetened condensed milk, whipped cream, sugar, skim milk powder, and soy milk (Maeil Dairy). It was prepared in the same manner as Example 1, except that it was mixed in order.

Comparative Example 6

In Example 1, instead of mixing sweetened condensed milk, whipped cream, sugar, skim milk powder, and almond milk in the sand cream in that order, the sand cream was mixed with sweetened condensed milk, whipped cream, sugar, skim milk powder, and low-fat milk (Maeil Dairy Products). ) was prepared in the same manner as Example 1, except that the ingredients were mixed in order.

Comparative Example 7

In Example 1, instead of using the sand cream by mixing sweetened condensed milk, whipped cream, sugar, skim milk powder, and almond milk in that order, the sand cream was mixed with sweetened condensed milk, whipped cream, sugar, skim milk powder, and lactose-free sterilized milk ( It was prepared in the same manner as Example 1, except that Maeil Dairy Products) was mixed in order.

<Experimental Example 1: Flavor and digestibility test>

Sensory tests were conducted on Example 1 and Comparative Examples 1 to 7 to measure the flavor and digestibility of the cake.

The panel selected 20 adult men and 20 adult women and evaluated flavor and digestibility using a 5-point scale (1: very bad, 2: bad, 3: average, 4: good, 5: very good). Since the degree of digestion cannot be known immediately after tasting, digestibility is subjectively assessed separately 1 hour after tasting (1 point if digestion is poor and bloating; 5 points if digestion is good and stomach is comfortable) ) was done. The results are shown in [Table 6] below.

Cake flavor and digestibility measurement results zest digestibility Example 1 4.7 4.7 Comparative Example 1 2.5 2.5 Comparative Example 2 3.2 3.2 Comparative Example 3 3.2 3.3 Comparative Example 4 3.5 3.6 Comparative Example 5 3.9 4.0 Comparative Example 6 3.9 3.4 Comparative Example 7 3.9 4.2

From the results in [Table 6], it can be seen that the cake of Example 1 has better flavor and digestibility than the products of Comparative Examples 1 to 7.

More specifically, in Example 1, coffee beans in an unroasted state were roasted at a temperature of 240°C for 10 minutes and aged while smoking the coffee aroma into the dough, and sweetened condensed milk, whipped cream, sugar, and skim were added to the sand cream. By adding the process of mixing powdered milk and almond milk in order, it was confirmed that the flavor and digestibility were improved compared to Comparative Examples 1 and 7. When unroasted coffee beans are roasted at a temperature of 240°C for 10 minutes and aged while smoking the coffee aroma in the dough, a sour taste is added to the dough to promote fermentation, and when consumed by including almond milk in sand cream. , it can be confirmed that it is effective in helping cake digestion.

<Experimental Example 2: Sugar content test>

For Example 1 and Comparative Examples 1 to 7, the sugar content of the cake was measured using a sugar meter (ATAGO, Pocket Refracto Meter, Japan), and the results are shown in Table 7 below.

Sugar content measurement results of cake Sugar content (°Brix) Example 1 35 Comparative Example 1 53 Comparative Example 2 39 Comparative Example 3 39 Comparative Example 4 43 Comparative Example 5 41 Comparative Example 6 42 Comparative Example 7 44

From the results in [Table 7], it can be seen that the cake of Example 1 provides a cake with a lower sugar content than the products of Comparative Examples 1 to 7.

More specifically, in the case of Example 1, the sugar content was lowered compared to Comparative Examples 1 and 7 by adding a process of mixing sweetened condensed milk, whipped cream, sugar, skim milk powder, and almond milk in the sand cream in that order. I was able to confirm. It can be confirmed that when almond milk is included in sand cream and consumed, the sweetness of the cake is lowered, making it effective in controlling calories.

The pure milk cake manufacturing method according to an embodiment of the present disclosure is effective in controlling calories compared to the conventional cake manufacturing method, and can provide a customized cake to users who have difficulty digesting flour or milk.

The preceding description of the disclosure is provided to enable any person skilled in the art to make or use the disclosure. Various modifications to the present disclosure will be readily apparent to those skilled in the art, and the general principles defined herein may be applied to the various modifications without departing from the spirit or scope of the disclosure. Accordingly, this disclosure is not intended to be limited to the examples shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Although the present disclosure has been described in relation to some embodiments in the specification, it should be noted that various modifications and changes can be made without departing from the scope of the present disclosure as can be understood by a person skilled in the art to which the present disclosure pertains. something to do. Additionally, such modifications and changes should be considered to fall within the scope of the claims appended hereto.

Claims (5)

In the method of manufacturing pure milk cake,
Measuring the ingredients and mixing them into dough;
Aging the dough;
panning the aged dough and baking it into sheets;
Cooling and peeling the sheet;
slicing the sheet;
forming the sheet; and
Step of completing the sheet into a cake
Including,
The step of maturing the dough includes roasting coffee beans and smoking the dough,
In the step of measuring the ingredients and mixing them into dough, 90 parts by weight of sieved flour, 150 parts by weight of whole egg liquid, 80 parts by weight of refined sugar, 8 parts by weight of emulsifier, and 8 parts by weight of baking powder are mixed at high speed, and 20 parts by weight of purified water are mixed. Add 40 parts by weight of melted butter and mix,
The step of forming the sheet involves molding the sliced sheet with sand cream, syrup, icing cream, and starch syrup,
The sand cream contains 6 parts by weight of sweetened condensed milk, 70 parts by weight of whipped cream, 4 parts by weight of sugar, 6 parts by weight of skim milk powder, and 10 parts by weight of almond milk.
How to make pure milk cake.
According to paragraph 1,
The step of panning the aged dough and baking it into a sheet is a pure milk cake manufacturing method in which the upper surface of the dough is baked at a temperature of 180°C and the lower surface is baked at a temperature of 175°C.
Pure milk cake prepared according to claim 1. delete delete