KR20060107215A - The method of castella with addition of ecklonia cava - Google Patents

Abstract

The present invention relates to the manufacture of a castella made by adding Ecklonia cava powder, and more particularly, by drying the dried Ecklonia cava at a high temperature to have a delicious taste and aroma and then powdering it to produce a castella added thereto. This is how you make an Ecklonia Castella product with a unique taste, aroma and color. In the washing and drying the dried Ecklonia cava at high temperature, baking and powdering it, it is heat treated in an oven at 180 ° C. to 200 ° C. for 30 minutes to have a delicious smell and taste, and then pulverized into 200 mesh using a grinder. . In the process of preparing castella, foamed with egg whites and sugar by applying a commercial method, and then the second dough is added by adding flour containing 1 to 2% of Ecklonia cava powder. How to make a soft sweet green Ecklonia castella.

Ecklonia, castella, sponge cake, prolotanine

Description

The method of castella with addition of Ecklonia Cava}

1 is a manufacturing process of the Ecklonia castella.

The present invention relates to the manufacture of a castella made by adding Ecklonia cava powder, and more particularly, by drying the dried persimmon at a high temperature to have a delicious taste and aroma, and then powdering it to produce a castella added thereto. This is how you make an Ecklonia Castella product with a unique taste, aroma and color.

In general, Ecklonia cava is a perennial seaweed belonging to the brown seaweed family, and is produced a lot in the south coast of Korea. The shape is thin and green like hair, and the stem is cylindrical in the shape of 1m to 2m. Ecklonia is popular with gourmets because it has a unique taste and aroma, and it is all natural. It is a kind of Echinae kimchi called Echigoji, which is edible in winter, and dried is mixed with banban or laver to be used as food with a unique taste. Ecklonia cava is called frivolous or persimmon ecstasy, which belongs to thorny blue, which is collected between December and February of the cold winter and eaten. After March, the leaves are hardened to reduce the texture, taste, and aroma. This doesn't me. It is used as a food for abalone and turban shells, and is used as a major raw material for making alginic acid, iodine and potassium. Prolotannin, a polyphenol of sea plants, is attracting attention as a new food functional material as its functionality, such as antibacterial agents, antiplasmin inhibitors, antioxidants, and bad breath removers. In addition, as the cause of adult disease, including aging is known to be due to oxidation by free radicals, ingestion of prolactan-rich ecstasy is of course valuable as a health functional food as well as prevention of adult disease, including aging. Ecklonia cava is a kind of ecchi kimchi called Ejijiji, and it is mixed with dried or seaweed to be used as a food with a unique taste. Is going on.

The cookie called Castella comes from the ancient little king Castella, which is now the territory of Spain. Soft, sweet and delicious, Portuguese people also enjoyed eating and gradually spreading castella to many European countries. Then, in the age of imperialism, when European countries established colonies all over the world, the sweets spread to the world under the name of Castella. It was said that it was passed down to Asia by the Portuguese in the 1570s. It is now known as a sponge cake, and it is a soft, sweet bread in the form of a sponge, which is made by adding egg whites to sugar, foaming it with a kneader, and then flour and kneading.

There is no example of applying the food properties of Ecklonia to castella, and there is no way to produce its own taste and smell.

The present invention is to improve the functionality and food value of food by making a baked powder to add to the production of castella while not damaging the nutrients, taste, and aroma of washed and dried Ecklonia cava to solve the above problems. to be. In order to achieve the above object, the present invention is characterized by consisting of the step of baking the dried dried Ecklonia cava at a high temperature and powdering it, the step of producing a castella in a commercially available method by adding this powder. As functional functions such as oxidizer and bad breath remover are revealed, they are attracting attention as a new food functional material. In addition, as the cause of adult disease, including aging is known to be due to oxidation by free radicals, ingestion of prolactan-rich ecstasy is of course valuable as a health functional food as well as prevention of adult disease, including aging. Ecklonia cava is a kind of ecchi kimchi called Ejijiji, and it is mixed with dried or seaweed to be used as a food with a unique taste. Is going on.

The cookie called Castella comes from the ancient little king Castella, which is now the territory of Spain. Soft, sweet and delicious, Portuguese people also enjoyed eating and gradually spreading castella to many European countries. Then, in the age of imperialism, when European countries established colonies all over the world, the sweets spread to the world under the name of Castella. It was known that it was brought to Asia by the Portuguese in the 1570s. It is now known as a sponge cake, and it is a soft, sweet bread in the form of a sponge, which is made by adding egg whites to sugar, foaming it with a kneader, and then flour and kneading.

There is no example of applying the food properties of Ecklonia to castella, and there is no way to produce its own taste and smell.

[Technical problem to be achieved]

The present invention is to improve the functionality and food value of food by making a baked powder to add to the production of castella while not damaging the nutrients, taste, and aroma of washed and dried Ecklonia cava to solve the above problems. to be. In order to achieve the above object, the present invention is characterized by consisting of the step of baking the dried dried Ecklonia cava at a high temperature and powdering it, the step of producing a castella in a commercially available method by adding this powder.

In the step of baking and drying the dried Ecklonia cava in FIG. 1 at a high temperature and powdering it, heat treatment at a temperature of 180 ° C. to 200 ° C. for 30 minutes in order to obtain a delicious smell and taste, followed by 200 mesh using a fine grinder. Fine grinding This is important to make the castella products green. In the manufacturing process of the castella, a commercial method was applied. First, sugar was added to the egg white and foamed with a kneader, followed by the first dough, and then mixed with Ecklonia cava powder in flour at a ratio of 1 to 2%. It is a method of making a soft, sweet green eccentric castella in the form of a sponge, which is made by baking a second dough and baking it in a mold.

As shown in Table 1, the 1% added Ecklonia cava was prepared by adding 1-2% Ecklonia cava powder, and the color difference ΔE value was 12.39, which was light and pale green. In sensory evaluation, addition of 1% Ecklonia cava was superior to control without Ecklonia in texture, appearance, taste, smell and overall preference.

Table 1. Color change of castella with Ecklonia cava powder

Table 2. Changes in sensory preference of castella with Ecklonia cava powder

In order to fully utilize the food value of Ecklonia cava, the dried Ecklonia cava is baked at high temperature to have a delicious taste and aroma. Developing a method is the effect of the invention.

Claims (1)

In the preparation of castella prepared by adding Ecklonia cava, the washed and dried Ecklonia cava is heat-treated at 180 ° C.-200 ° C. for 30 minutes to give a unique taste and aroma, and to powder it, adding the powder to a commercial method. A method for producing Ecklonia castella, comprising the step of preparing castella.

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