KR20170026436A - Butter cream for making cake and method thereof - Google Patents

Abstract

The present invention relates to a butter cream for producing cake, and to production method thereof. More specifically, provided is butter cream for producing cake. According to an embodiment of the present invention, the butter cream is produced by undergoing the following steps: whipping egg whites and then adding first sugar in the bubble-formed meringue; whipping the meringue until a meringue cone is formed so as to produce a first sugar-added meringue; mixing second sugar and water together, adding heated sugar syrup to the first sugar-added meringue, and then whipping the same so as to acquire a second sugar-added meringue; and adding butter to the second sugar-added meringue and then whipping the same until moisture is reduced.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a butter cream for making a cake,

The present invention relates to a butter cream and a method for producing the butter cream, and more particularly to a butter cream for making a flower cake and a method for producing the butter cream.

Cream is a generic term for cream, including cream, and is commonly used in the bakery industry. Creams may include custard creams, butter creams, fat-free creams, and jam-shaped creams. A double custard cream or fresh cream can be applied to the surface of the bread or filled into the bread. Butter cream is also used as a cake decorating material.

In addition, many kinds of creams are applied to the surface of bread, pie, confection and the like or filled inside to improve the texture and taste of confectionery bakery products. In general, the main ingredients of cream are milk, cream, eggs, sugar, butter, etc. To add flavor and taste, alcohol, spices, chocolate, fruit, nuts, flour and gelatin are blended. For example, butter cream is prepared by dissolving sugar in heated water by adding sugar to water, concentrating the sugar to about 105 ° C and cooling to prepare sugar syrup, mixing the solid fat butter with a mixer to produce a creamy foam, Cooled sugar syrup is poured in a small amount, followed by addition of flavor and liquor.

On the other hand, icing refers to the application of a cream or other material to the cake itself. In addition, decorating refers to squeezing colored icing into various shapes on the surface of an iced cake sheet, and decorating it with various handwork items. The finished cake is called decoration cake, and Christmas cake, wedding cake and birthday cake are included.

Types of squeezing icing include royal icing, butter cream, fondant, water icing, and meringue. Also, examples of the handiwork are made of marzipan, macaroon, gum paste, meringue or sugar paste. The shape and shape of the decorations depends on the use of the cake. For example, Santa Claus, socks, and stars for Christmas cakes, bridegrooms, brides, carriages, hearts and flowers for wedding cakes, eggs and flowers for Easter cakes They are decorated with chicks, rabbits and so on.

However, conventionally, if flower decorations are applied to a cake using butter cream, the transparency and gloss are not adequately expressed, thereby causing difficulties in inducing aesthetics or inducing purchase.

Korean Patent Publication No. 1020130102538

An object to be solved by one embodiment of the present invention is to provide a butter cream for making a cake which is excellent in gloss of a cake surface and capable of enriching the texture and taste of the cake when a cake is made with butter cream .

Another object to be solved by the present invention is to provide a butter cream for preserving original characteristics even in long-time refrigerated storage to make a cake having excellent storage stability.

Another object of the present invention is to provide a butter cream manufacturing method for making a cake which can shorten the butter cream production time by simplifying the manufacturing process.

In an embodiment of the present invention, in butter cream, whipped egg whites are added to a bubbled Meringue to add a first sugar, and then whipped until the meringue horn is formed in the meringue, Preparing a sweetened meringue, mixing water and a second sugar, adding heated sugar syrup to the first sweetened meringue and whipping to obtain a second sweetened meringue, adding butter to the second sweetened meringue, The butter cream can be provided to make a cake which is produced by whipping until the moisture is reduced.

In one embodiment, the egg whites are from 135g to 155g parts by weight, the first sugar is from 20g to 40g parts by weight, the water is from 25g to 45g parts by weight, the second sugar is from 120g to 140g parts by weight, , And the butter may be from 440 g to 460 g by weight.

In another embodiment, the egg whites can be whipped while being maintained at 20 ° C - 23 ° C.

In still another embodiment, the butter may be added while maintaining the temperature at 0 캜 - 5 캜, and then whipped.

In yet another embodiment, the sugar syrup may be added to the first sugar meringue, followed by whipping to 0 ° C to 30 ° C, and adding the butter to obtain the second sugar meringue.

In another embodiment, the water and the second sugar may be mixed and heated at 118 ° C to 120 ° C.

Another embodiment according to the present invention relates to a method for preparing a butter cream, comprising the steps of: preparing a frothed Meringue by whipping egg whites; adding a first sugar to the meringue, Mixing the water and the second sugar, adding the heated sugar syrup to the first sugar meringue, and whipping the sugar to obtain a second sugar meringue; And adding the butter to the second sweetened meringue and then whipping until the moisture is reduced, thereby providing a butter cream production method for making a cake.

In one embodiment, the step of whipping until the moisture is reduced further comprises the step of obtaining the butter cream after the butter is absorbed by the butter, until the butter absorbs the moisture can do.

In another embodiment, the step of whipping the egg whites to prepare the bubbled meringue may be a step of whipping the egg whites while maintaining the egg whites at 20 ° C to 23 ° C to prepare the meringue.

In yet another embodiment, the step of adding butter to the second sweetened meringue and then whipping until the moisture is reduced may be added while maintaining the butter at 0 ° C to 5 ° C and then whipped.

In still another embodiment, the step of obtaining the second sweetened meringue may comprise adding the sugar syrup to the first sweetened meringue, then whipping the mixture to 0 DEG C to 30 DEG C or less, And a step of acquiring a second sugar chain meringue.

In another embodiment, the step of heating after mixing the water and the second sugar may be heated at 118 ° C to 120 ° C.

When a cake is made with butter cream for making a cake according to an embodiment of the present invention, the gloss of the cake surface is excellent and the texture and taste of the cake can be further enriched.

The butter cream for making a cake according to another embodiment of the present invention retains its original characteristics even when refrigerated for a long time and has excellent storage stability.

The method of manufacturing a butter cream for making a cake according to another embodiment of the present invention can simplify the manufacturing process and shorten the production time of the butter cream.

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

Various aspects are now described with reference to the drawings, wherein like reference numerals are used to refer to like elements throughout. In the following examples, for purposes of explanation, numerous specific details are set forth in order to provide a thorough understanding of one or more aspects. It will be apparent, however, that such aspect (s) may be practiced without these specific details. In other instances, well-known structures and devices are shown in block diagram form in order to facilitate describing one or more aspects.
BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart illustrating a method of making a butter cream for making a cake according to the present invention.
Figs. 2 to 4 show a flower cake prepared using the butter cream according to the present invention.
5 to 6 show a flower cake prepared using a conventional butter cream.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. The following terms are defined in consideration of the functions of the present invention, and these may be changed according to the intention of the user, the operator, or the like.

The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. These embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art to which the present invention pertains. Only. Therefore, the definition should be based on the contents throughout this specification.

The butter cream for making the cake according to the present invention may comprise egg whites, sugar, water and butter.

To prepare the butter cream according to the present invention, egg whites are whipped to prepare a foamed meringue. Here, egg white can be used in an amount of 135g to 155g by weight. Preferably, egg white can be used in an amount of 140 to 150 g, and more preferably 145 g of egg white can be used.

G " in the present specification means a mass value relative to each component, and does not mean a percentage, and therefore does not require that the sum of all the components be 100 g by weight. For example, when the composition A is 150 g parts by weight and the composition B is 300 g parts by weight, the proportion of A in the composition composed of A and B is 1/3 of the total composition.

Egg whites are kept at room temperature for 30 minutes and begin whipping when the egg whites are at room temperature. For example, the egg yolk and egg whites are separated from the egg, and the egg whites are kept at 20 ° C - 23 ° C at room temperature. The whitening is started while maintaining the temperature of the egg whites at 20 ° C - 23 ° C. In the present invention, a whipper mechanism that is obvious to a person skilled in the art can be used, and the scope of right of the present invention is not limited to a special whipper method.

If the whitening is maintained while maintaining the temperature of the egg whites at 20 ° C - 23 ° C, the air layer may flow into the egg whites and foam may form. Meringue is a state in which whipped egg whites are whipped. When preparing the butter cream according to the present invention, it is preferable to form the meringue so that the temperature of the egg whites is 20 ° C to 23 ° C. If the temperature of the egg whites is less than 20 ° C, it takes an excessive amount of time to form the meringue. If the temperature of the egg whites exceeds 23 ° C, the phase separation may occur immediately after the meringue is formed. Therefore, in order to make the butter cream for making the cake according to the present invention, egg whites are kept at room temperature of 20 ° C - 23 ° C for at least 30 minutes and then whipped.

After the egg whites are whipped to form the meringue, the first sugar may be added. After addition of the first sugar, a first sweetened meringue may be obtained by whipping until the meringue horn is formed in the meringue. To obtain a first sweetened meringue, 20 grams to 40 grams of the first sugar may be added to the meringue. Preferably, 25 g to 35 g of the first sugar may be added, and more preferably 30 g of the first sugar may be added.

In a further aspect of the present invention, the role of the added sugar in creating the first sweetened meringue can determine the elasticity and stability of the meringue. For example, as the sugar content increases, the meringue becomes more elastic and can have dense and stable particles. In a further aspect of the present invention, when the ratio of white to sugar is 1: 1, the egg whites may not easily over-whip even if they are long-whipped and over-capture the air.

On the other hand, a sugar syrup prepared by mixing water and a second sugar is prepared. To prepare the sugar syrup, 25g to 45g of water may be used and 120g to 140g of the second sugar may be used. Preferably 30 g to 40 g by weight of water and 125 g to 135 g by weight of the second sugar may be used, more preferably 35 g of water and 130 g of the second sugar may be used. For example, 35 g parts by weight of water and 130 g parts by weight of the second sugar are placed in a predetermined container and heated at 118 ° C to 120 ° C.

When the water and the second sugar are heated at a temperature lower than 118 캜, the egg whites can not be sterilized, resulting in a hygiene problem. In addition, the water evaporation of the sugar syrup is reduced, so that the sugar syrup contains excessive moisture, and the stability of the second sugar meringue added with sugar syrup can be reduced. When the water and the second sugar are heated above 120 ° C, water evaporation may occur excessively and the molecular structure of the sugar may change. That is, the sugar syrup may become caramel or semisolid state and become unusable. Further, if the water and the second sugar are heated to a temperature exceeding 120 캜, there may arise a problem that the air bubbles in the first polysaccharide meringue are destroyed. Therefore, it is preferable to add a small amount of sugar syrup maintaining 118 占 폚 to 120 占 폚 at a time, rather than adding them all at once to the first polysaccharide meringue.

The sugar syrup prepared above can then be added to the first sugar meringue and whipped to obtain a second sugar meringue. At this time, it is preferable to add the sugar syrup to the first sugar meringue and then whip the sugar syrup until the sugar syrup becomes 30 DEG C or less to obtain the second sugar meringue. If butter is added while the second sweet potato meringue exceeds 30 DEG C, the butter will melt away and can not have a temperature difference with the second sweet potato meringue. When the temperature difference between the butter and the second sweetener meringue is small, moisture separation phenomenon does not occur and a glossy creamy butter cream can not be produced.

Confirm that the second mugwort meringue is below 30 ° C, add butter to the second mugwort meringue, and whip until water is reduced. Here, the butter is added while maintaining the temperature at 0 캜 to 5 캜. Due to the temperature difference between the second mugwort meringue and the butter, water is generated as a whole and separation phenomena such as soya bean sprouts (or soybean sprouts) occur. That is, butter particles and water are separated from each other. When the butter is less than 0 ° C, it is difficult to mix with the second sweetened meringue, and when the butter exceeds 5 ° C, the temperature difference between the second sweetened meringue and butter is small, and the butter particles and moisture are difficult to separate. Therefore, in order to produce the butter cream according to the present invention, the butter is preferably added while maintaining the temperature at 0 캜 to 5 캜.

Adding the butter to the second sweetened meringue and then whipping until the moisture is reduced means that the butter is carried out until it absorbs the moisture and the butter cream can be obtained after the moisture has been absorbed into the butter. The butter cream according to the present invention is not completely white cream but has an ivory color (off-white). This is because the butter in the 0 ° C - 5 ° C state is light and off-white due to the nature of attracting the surrounding air during the whipping process. As a result, it is possible to clearly produce the color inherent in the pigment in the coloring process required when the flower cake is made with the butter cream according to the present invention.

However, when manufacturing the butter cream according to the present invention, it is necessary to whip only until the butter absorbs moisture. If the whipping process continues even after all of the water has been absorbed, air trapping will occur excessively and the shine and elasticity of the butter cream will be greatly reduced.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart illustrating a method of making a butter cream for making a cake according to the present invention.

Referring to FIG. 1, egg white, first sugar, water, second sugar, and butter are prepared in step S110.

In step S120, the egg whites prepared in step S110 were kept at room temperature, and the room temperature state was maintained. The egg whites retained at room temperature are identified and whipped using a whipping machine to obtain a foamed meringue.

In step S130, the first sugar is added to the meringue obtained in step S120. Then whip again until the meringue horn is formed in the first sugar added meringue. The whipping is continued for a predetermined time to obtain a first sweetened meringue to which the first sugar is added to the meringue.

In step S140, water and the second sugar are mixed at room temperature, and then heated to prepare a sugar syrup. At this time, do not shake or shake sugar syrup.

In step S150, the sugar syrup prepared in step S140 is whipped while a small amount is added to the first sweet potato meringue obtained in step S130. Then, the whipping process is performed until the temperature of the whipping reaches 30 DEG C or less, thereby acquiring the second polysaccharide meringue.

In step S160, butter is added to the second sweet potato meringue obtained in step S150. do. Whip the butter until it absorbs moisture and reduce the moisture, and after checking that the moisture has decreased, obtain the butter cream.

Hereinafter, specific embodiments of the present invention will be described in detail. However, the scope of the present invention is defined by the matters set forth in the claims, and is not limited to the specific examples listed below.

Example 1: Method 1 for producing butter cream

Step 1: 140 g parts by weight of egg whites, 30 g parts by weight of first sugar, 25 parts by weight of water, 125 parts by weight of second sugar and 445 parts by weight of butter were prepared.

Step 2: 140 g parts by weight of egg white prepared in step 1 was left at room temperature for about 30 minutes, and maintained at 20 캜 to 23 캜. The egg whites retained at 20 ℃ - 23 ℃ were identified and whipped using a whipping machine to obtain a foamed meringue.

Step 3: 30 g parts by weight of the first sugar was added to the meringue obtained in step 2. And then whipped again until the meringue horn formed in the first sugar added meringue. Continued whipping for about 20 minutes to obtain a first sweetened meringue with a first sugar added to the meringue.

Step 4: 25 g parts by weight of water and 125 g parts by weight of second sugar were mixed at room temperature, and then heated to 118-120 캜 to prepare a sugar syrup. At this time, do not shake or shake sugar syrup.

Step 5: About 150 grams of the sugar syrup prepared in Step 4 was whipped into the first sweet potato meringue obtained in Step 3 in small portions. The whipping process in step 5 was continued until the temperature was lowered to 30 ° C or less to obtain a second mugwort meringue.

Step 6: In step 5, 445 grams of butter was added to the second sweetened meringue. The butter absorbs moisture and whirls until the moisture is reduced. After confirming that the moisture is reduced, the butter cream is obtained. The butter was made from unsalted butter, and the butter was stored in a refrigerated state for about 30 minutes, then taken out and kept at 0 ° C to 5 ° C and added to the second polysaccharide meringue.

Example 2: Method 2 for producing butter cream

In Example 2, in Step 1 of Example 1, the same method as in Example 1 except that 135 g parts by weight of egg whites, 40 g parts by weight of first sugar, 35 g parts by weight of water, 120 g parts by weight of second sugar and 460 g parts by weight of butter were prepared To make butter cream.

<Example 3> Method 3 for producing butter cream

Example 3 was prepared in the same manner as in Example 1 except that 155 g parts by weight of egg whites, 20 g parts by weight of first sugar, 45 g parts by weight of water, 140 g parts by weight of second sugar and 440 g parts by weight of butter were prepared in step 1 of Example 1 To make butter cream.

Example 4: Method for manufacturing butter cream 4

Example 4 was prepared in the same manner as in Example 1 except that 150 g parts by weight of egg whites, 35 g parts by weight of first sugar, 40 g parts by weight of water, 130 g parts by weight of second sugar and 450 parts by weight of butter were prepared in step 1 of Example 1 To make butter cream.

<Example 5> Method 5 for producing butter cream

Example 5 is the same method as in Example 1 except that 145 g parts by weight of egg whites, 25 g parts by weight of first sugar, 35 g parts by weight of water, 125 g parts by weight of second sugar and 455 g parts by weight of butter were prepared in step 1 of Example 1 To make butter cream.

The above first to fifth embodiments are summarized in the following [Table 1]

division Egg whites
(g parts by weight) First sugar
(g parts by weight) water
(g parts by weight) Second sugar
(g parts by weight) butter
(g parts by weight) Example 1 140 30 25 125 445 Example 2 135 40 35 120 460 Example 3 155 20 45 140 440 Example 4 150 35 40 130 450 Example 5 145 25 35 125 455

In order to clarify the superiority of the present invention, a comparative example will be described below.

Comparative Example 1 When the temperature of the butter was maintained at room temperature

Step 1: 140 g parts by weight of egg whites, 30 g parts by weight of first sugar, 25 parts by weight of water, 125 parts by weight of second sugar and 445 parts by weight of butter were prepared.

Step 2: 140 g parts by weight of egg white prepared in step 1 was left at room temperature for about 30 minutes, and maintained at 20 캜 to 23 캜. The egg whites retained at 20 ℃ - 23 ℃ were identified and whipped using a whipping machine to obtain a foamed meringue.

Step 3: 30 g parts by weight of the first sugar was added to the meringue obtained in step 2. And then whipped again until the meringue horn formed in the first sugar added meringue. Continued whipping for about 20 minutes to obtain a first sweetened meringue with a first sugar added to the meringue.

Step 4: 25 g parts by weight of water and 125 g parts by weight of second sugar were mixed at room temperature, and then heated to 118-120 캜 to prepare a sugar syrup. At this time, do not shake or shake sugar syrup.

Step 5: About 150 grams of the sugar syrup prepared in Step 4 was whipped into the first sweet potato meringue obtained in Step 3 in small portions. The whipping process of step 5 proceeded to whip at 30 캜 or lower to obtain a second sweetened meringue.

Step 6: In step 5, 445 grams of butter was added to the second sweetened meringue. The butter absorbs moisture and whirls until the moisture is reduced. After confirming that the moisture is reduced, the butter cream is obtained. The butter was made from unsalted butter and the butter was stored at room temperature for about 30 minutes and then added to the second sugar meringue.

* In Comparative Example 1, the butter was kept at room temperature differently from Example 1 and used.

&Lt; Comparative Example 2 >

In Comparative Example 2, when the butter was added to the second polysaccharide meringue in the whipping process of Step 5 differently from Comparative Example 1, the temperature was kept at 31 캜 or higher.

&Lt; Comparative Example 3 > When the water was whipped even after it was reduced

In Comparative Example 3, whipping was continued after the water content was reduced in Step 6, unlike Comparative Example 1.

Using the butter cream for making the cakes prepared in Examples 1 to 5 and the butter cream prepared in Comparative Examples 1 to 3, flower cakes were prepared to make a 10-panel The sensory evaluations of transparency, gloss and texture were carried out at 5 points. The sensory evaluation items and criteria are shown in [Table 2] below.

Item score Evaluation standard transparency



5 There is a certain transparency on the surface, and there is a feeling similar to the real thing. 4 There is a certain transparency on the surface, but there is no feeling similar to the real thing. 3 There is no constant transparency on the surface, but there is a feeling similar to the real thing. 2 There is no transparency on the surface and there is no feeling similar to the real thing. One There is no transparency on the surface, there is no feeling similar to the real, and it gives a feeling of rejection. burnish



5 It has considerable gloss on the surface, maintains the surface uniformly, and has no stickiness. 4 Glossy on the surface, maintains the surface uniformly, and has no stickiness. 3 The surface is shiny, the surface remains uneven, and there is no stickiness. 2 There is no significant gloss on the surface, the surface is uniformly uniform, and there is stickiness. One There is no gloss on the surface, the surface is kept uneven, and there is stickiness. Texture



5 Soft, melts in the mouth melt. 4 Soft, melts well in your mouth. 3 Softness is slightly lacking, but it melts well in your mouth. 2 There is a crunch (glue) and it does not dissolve well in the mouth. One It is strong in appeal, and remains in the mouth of the dallit.

<Experimental Example 1> Evaluation of transparency

The present experiment was conducted to examine the transparency of the butter cream according to the present invention. A total of 10 panelists were provided with a flower cake made of butter cream and a butter cream made of conventional butter cream according to the present invention, and a satisfaction evaluation was performed based on the above-mentioned [Table 2]. The results are summarized in Table 3 below.

division Transparency score (average of 10 panelists) Example 1 4.0 Example 2 4.3 Example 3 4.2 Example 4 4.2 Example 5 4.4 Comparative Example 1 1.5 Comparative Example 2 2.0 Comparative Example 3 2.3

Referring to Table 3, in Examples 1 to 5, a transparency rating of 4.0 or more was obtained on average, while Comparative Examples 1 to 3 received a relatively low score of 1.5 to 2.3. Therefore, it can be seen that the butter cream according to the present invention has an excellent transparency as compared with the conventional butter cream.

&Lt; Experimental Example 2 >

This experiment is an experiment for examining the gloss of butter cream according to the present invention. A total of 10 panelists were provided with a flower cake made of butter cream and a butter cream made of conventional butter cream according to the present invention, and a satisfaction evaluation was performed based on the above-mentioned [Table 2]. The results are summarized in Table 4 below.

division Glossy score (average of 10 panelists) Example 1 4.1 Example 2 4.2 Example 3 4.3 Example 4 4.4 Example 5 4.3 Comparative Example 1 2.5 Comparative Example 2 2.3 Comparative Example 3 2.7

Referring to Table 4, in Examples 1 to 5, the average scores were 4.0 or more. In Comparative Examples 1 to 3, however, the scores of 2.3 to 2.7 were relatively low. Therefore, it can be seen that the butter cream according to the present invention has an excellent gloss as compared with the conventional butter cream.

&Lt; Experimental Example 3 >

This experiment is an experiment for examining the texture of the butter cream according to the present invention. A total of 10 panelists were provided with a flower cake made of butter cream and a butter cream made of conventional butter cream according to the present invention, and a satisfaction evaluation was performed based on the above-mentioned [Table 2]. The results are summarized in Table 5 below.

division Food texture score (average of 10 panelists) Example 1 4.0 Example 2 4.2 Example 3 4.4 Example 4 4.5 Example 5 4.2 Comparative Example 1 3.5 Comparative Example 2 3.5 Comparative Example 3 3.7

Referring to Table 5, in Examples 1 to 5, the average score was 4.0 or more. In Comparative Examples 1 to 3, the score was 3.5 to 3.7. Therefore, it can be seen that the butter cream according to the present invention has a good texture compared with the conventional butter cream.

2 to 4 show a flower cake using the butter cream according to the present invention, and FIGS. 5 to 6 show a flower cake using a conventional butter cream. Referring to FIGS. 2 to 6, it can be seen that when a flower cake is made using the butter cream according to the present invention, transparency, luster and texture can be secured, as compared with a flower cake prepared using a conventional butter cream have.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined in the appended claims. It will be understood that the invention may be varied and varied without departing from the scope of the invention.

Claims (1)

For butter cream,
Which is prepared by whipping at least one of egg white, water and sugar,
Butter cream for making cakes.

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