KR20170068398A - Fermented mousse cake using yeast natural yeast and method of producing fermented mousse cake using the same - Google Patents

Abstract

A fermented mousse cake using a yeast natural yeast which can be improved to include a yeast natural yeast fermented with yeast and having a taste better than before, and a fermented mousse cake prepared using the same. A method for producing a rice mousse cake fermented with vegetable lactic acid bacteria according to the present invention comprises the steps of: preparing a certain amount of yeast natural yeast fermented species; Milk, cooking oil and rum are mixed in the above-mentioned yeast dough, and the yeast-type dough is poured into the jug container. Then, Steaming steam cake for a certain period of time; It is mixed with strawberry, gelatin, sugar, sugar, strawberry jam, nuruk barley powder dough, yeast natural yeast fermented milk, strawberry milk, water, boiled, cooled at room temperature, ; Placing the steam cake sheet only on the bottom of the mousse cake mold or simultaneously on the bottom and inner side of the mousse cake mold; And freezing the mousse cream in a state in which the mousse cream is filled in the mousse cake mold with a predetermined volume.

Description

TECHNICAL FIELD The present invention relates to a fermented mousse cake using yeast natural yeast, and a fermented mousse cake prepared using the fermented mousse cake,

The present invention relates to a fermented mousse cake, and more particularly, to a fermented mousse cake using a yeast natural yeast prepared by using a yeast natural yeast fermented three times over, and a fermented mousse cake prepared using the same .

Generally, the cake is a generic term for sugar confectionery (or starch) butter (or margarine vegetable oil), milk cream, fresh milk, liquor, lemon chocolate, coffee, fruit flavor and yeast. It was made by hand at home, but recently most of the machines are mass-produced at the factory.

The first cake made by a tribe of breadsticks was made by boiling flour and milk in a mortar bowl and making it into a flat shape. This was later categorized as gato (galette) galette (galette: pancake) and flan, and the origin of the confection is presumed to be Neolithic. The first ones are well preserved, well dried, and thick.

Today, there are many types of cakes, and there are many franchise bakeries selling cakes, but recently mousse cake made with cream is attracting attention from young people.

A mousse is a French word for 'froth', and a rice mousse cake is a cake made with a soft and light creamy cream like a bubble. Cream egg gelatin and the like as main ingredients. Therefore, rice mousse cake can be said to be an intermediate form of ice cream and jelly because it is used by freezing the cream or hardening it with gelatin. Strawberry Blueberry and various fruits and chocolate cheeses can be mixed with fresh cream to make the color and taste of mousse variety. How to make it depends on the material, but when making the cream, the temperature should be well adjusted to make it richer and creamy.

The object of the present invention is to provide a fermented mousse cake using a yeast natural yeast which can be improved to include a yeast natural yeast fermented with yeast and having a taste better than before, and a fermented mousse cake prepared by using the same .

According to another aspect of the present invention, there is provided a method for preparing a rice mousse cake fermented with vegetable lactic acid bacteria, comprising the steps of: preparing a predetermined amount of yeast natural yeast fermentation species; Milk, cooking oil and rum are mixed in the above-mentioned yeast dough, and the yeast-type dough is poured into the jug container. Then, Steaming steam cake for a certain period of time; It is mixed with strawberry, gelatin, sugar, sugar, strawberry jam, nuruk barley powder dough, yeast natural yeast fermented milk, strawberry milk, water, boiled, cooled at room temperature, ; Placing the steam cake sheet only on the bottom of the mousse cake mold or simultaneously on the bottom and inner side of the mousse cake mold; And freezing the mousse cream in a state that the mousse cream is filled in the mousse cake mold with a predetermined volume.

The fermented mousse cake using the yeast natural yeast according to the present invention and the fermented mousse cake prepared by using the yeast natural yeast according to the present invention can be modified to include yeast natural yeast fermented with yeast, It is expected to have excellent commercial value as a functional food because it has high overall taste including taste, flavor and texture.

1 is a photograph of a fermented mousse cake prepared by a fermented mousse cake manufacturing method using a yeast natural yeast according to a preferred embodiment of the present invention.

As used herein, terms used in the present invention are selected from general terms that are widely used in the present invention while taking into account the functions of the present invention, but these may vary depending on the intention or custom of a person skilled in the art or the emergence of new technologies. In addition, in certain cases, there may be a term arbitrarily selected by the applicant, in which case the meaning thereof will be described in the description of the corresponding invention. Therefore, it is intended that the terminology used herein should be interpreted based on the meaning of the term rather than on the name of the term, and on the entire contents of the specification.

1 is a photograph of a fermented mousse cake prepared by a fermented mousse cake manufacturing method using a yeast natural yeast according to a preferred embodiment of the present invention.

Referring to FIG. 1, the fermented mousse cake prepared by the process for producing fermented mousse cake using the yeast natural yeast according to the preferred embodiment of the present invention is prepared by preparing a yeast natural yeast fermentation product, a steamed cake sheet and a mousse cream, Cakes can be made. However, in place of the yeast natural yeast fermentation species, it is possible to use the fermentation species of the rice flour, and if necessary, the yeast natural yeast fermentation species and the rice fermentation species may be mixed in a ratio of 1: 1. In a preferred embodiment of the present invention We will focus on using yeast natural yeast fermentation species.

1. Making yeast natural yeast fermentation species

300 g of yeast, 300 g of barley powder and 300 g of water are mixed and fermented at the first room temperature for 24 hours.

300 g of barley powder and 300 g of water are added to the primary fermentation product and the fermentation is performed at 4 to 5 ° C for 10 hours or longer at a second low temperature. 300 g of barley powder and 300 g of water are further added to the second fermentation product and heated at 4 to 5 ° C The third low-temperature fermentation completes the yeast natural yeast fermentation species.

Here, brown rice powder, oat flour, rice flour, glutinous rice flour and soybean flour can be used instead of the barley flour.

Here, yeast is a fermented product made by propagating fungi with enzymes that make alcohol into grains, and crushed wheat, rice, green beans, etc. are kneaded and wrapped in cloth, straw, grass leaves, It is properly arranged in a nuruk room, ondol or a barn, covered with straw or mugwort, flipped over evenly without rotting, waiting for yeast fungus to appear, and in short, it takes one week longer than 40 days.

Barley contains 75% carbohydrates, 10% protein, 0.5% fat, and other fiber, ash, vitamins and minerals. In particular, barley contains more fiber than other grains and has a function to help defecation.

In addition, the brown rice was a mixture of niacin 2.40 mg, sodium 2.00 mg, protein 6.40 g, carbohydrate 75.00 g, retinol 0.00 g, beta carotene 0.00 g, vitamin A 0.00 gRE, Vitamin C, vitamin E 1.70mg, dietary fiber 3.30g, zinc 2.06mg, folic acid 20.00g, phosphorus 267.00mg, lipid 2.70g, iron 3.60mg, potassium 188.00mg, calcium 1.00mg, cholesterol 0.00mg, ash 1.30g It is good for preventing constipation, preventing arteriosclerosis, and preventing aging.

In addition, oats are made up of protein, dietary fiber, and unsaturated fatty acids, and are filled with nutrients. They have functions that help prevent constipation and control cholesterol, diet, skin beauty, and antioxidant activity.

In addition, rice (glutinous rice) is mainly composed of starch as rice, contains about 7% protein, contains less lipid, ash, and a little vitamins. The protein in rice is glutelin, and contains small amounts of albumin and globulin. The amino acid composition is low in lysine, tryptophan, and methionine, but it has a protein value of 78, which is nutritionally superior among vegetable proteins. Lipids are found in the horny layer (glutinous layer: protein layer in cells) or in embryos. Minerals are rich in phosphorus and low in calcium. Important vitamins of rice are vitamin B1, vitamin B2, niacin, vitamin E, and do not contain vitamin A and vitamin C.

In addition, soybeans can include weight loss, increased bone density, and decreased incidence of breast cancer. In addition, the dietary fiber rich in soybean inhibits the rapid rise in blood sugar, helps prevent diabetes. The saponin ingredient in soy has the effect of improving obesity. Also, eating a lot of beans prevents dementia, and the head is said to be better. This is because lecithin is a source of neurotransmitters called 'acetylcholine' that is involved in brain cell activity. Soy is also known to be effective against cancer and osteoporosis. It also improves bowel function and contributes to smooth bowel movements.

2. Making steam cake sheet

100 to 150 g of barley powder, 100 to 150 g of sugar, 30 to 100 g of starch syrup (30 to 100 g), 30 to 100 g of milk, 10 to 30 g of yeast natural yeast, 100 to 180 g of egg, 30 to 100 g of butter, 30 to 100 g of cooking oil,

(1) Mix barley powder, sugar, starch syrup, milk and yeast natural yeast and ferment at 4 ~ 5 ℃ for 7 ~ 24 hours. Here, brown rice powder, oat flour, rice flour, glutinous rice flour and soybean flour can be used instead of the barley flour.

(2) Fermented Yeast Yeast After mixing the egg yolk with the yeast dough, mix it with the yeast dough. After the butter is melted in a hot water bath, it is mixed with milk, cooking oil, and rum in a yeast dough, and then the yeast dough is poured into a jar of a round or square frame and steamed for 20 to 30 minutes to prepare a steam cake sheet.

Here, the reason why the eggs are mixed with the yolk and the whites is to soften the yeast natural yeast dough as much as possible.

(3) After the steamed cake sheet is cooled at a constant or normal temperature, the steamed cake sheet is cut to a size of 4 to 5 cm which has a thickness of 10 mm or less and has a predetermined shape to complete the steamed cake sheet.

3. Moisturizing cream

100 to 200g of strawberry, 8 to 24g of gelatin, 20 to 60g of sugar, 20 to 60g of sugar, 20 to 60g of strawberry jam, 100-200g of nuruk barley powder dough 100-200g of yeast natural yeast fermentation seed, 150-200g of strawberry milk, 30 to 100 g of water, 100 g of lactic acid bacteria, 150 to 250 g of fresh cream,

(30 ~ 35 ° C) after boiling at 90 ~ 100 ℃ after mixing with water, strawberry, gelatin, sugar, sugar, strawberry jam, nuruk barley powder dough, lactic acid bacteria, yeast natural yeast fermented species, strawberry milk, , The whipped cream is raised, and the prepared lactic acid bacteria are mixed to complete the mousse cream.

Here, instead of strawberries, one or more fruits selected from the group consisting of fruits and vegetables consisting of raspberries, mangoes, strawberries, blueberries, kiwi, apricots, fresh dates, hongsi, anorinas, sweet potatoes, squash (pumpkin) After the selected fruit is boiled and thickened, raspberry purée, mango puree, strawberry puree, blueberry puree, kiwi puree and apricot puree can be used, which are filtered into a net or a sieve.

Here, strawberries contain 89% of water, 7.1% of carbohydrates, 0.6 ~ 1.5% of calcium, and carotene, etc. In 100g, vitamin C is 80 ~ 90mg, which is three times more than 35mg of mandarin. It is food. Therefore, if you eat six or seven strawberries, you can get all the amount of vitamin C needed per day. Vitamin C, which is the most abundant in strawberries, strengthens the ability of cells to eradicate cancer cells and has anti-cancer action and killing virus.

Gelatin is also a natural by-product of fat processing in pigs and cattle. Animal skins and bones contain a large amount of protein, which is the main ingredient in gelatin. Gelatin is made up of 90% protein, 2% mineral salt, and 8% water, which is excellent for pain relief. These materials significantly reduce inflammation because the body improves the synthesis of collagen. Gelatin contains amino acids such as arginine and glycine. When gelatin enters the organs of the body, it promotes muscle mass and joint strengthening

Sugar is an organic compound composed of carbon, hydrogen, and oxygen. It has a sweet taste and is well soluble in water. Sugar is used in many foods because it has various functions as well as sweetness. Products such as cakes and sweets can soften the product and maintain moisture. It improves the flavor of bread by engaging in non-enzymatic browning when stabilizing egg bubbles and making bread and cookies. It is also used as a dehydrating agent in the production of fruit jellies and jams, and it hardens fruit juice. In addition, sugar is added to food to inhibit the growth of microorganisms, thereby extending the shelf life of food. Sugar is relatively easily decomposed into two monosaccharides, glucose and fructose, by the enzyme sucrase during digestion of the small intestine. They are absorbed and used for energy production. 1 g of sugar produces about 4 energies in the body

In addition, lactic acid bacteria produce fermented sugar to produce lactic acid. It is gram-positive and does not have spores. It belongs to the lactic acid bacteria (Lacto-bacillus) of the lactic acid bacterium (Lacto-bacill-aceae). It is micro-aerobic or anaerobic. Bifidus bacteria that live in the fields of Artifacts, lactobacillus, and Bulgarian bacteria that make fermented products called Bulgarian milk are useful for the production of lactic acid bacteria. And the corresponding lactic acid production in animal muscle is due to the same metabolic pathway as lactic fermentation.

Milk is also composed of water, fat, protein, lactose, major components of minerals, and trace elements such as vitamins and enzymes. As such, milk contains not only all kinds of nutrients required for human body but also high absorption / utilization ratio, which is known as the most complete food as a single food. Milk fat, lactose and protein as nutrients are the source of heat and energy. Especially milk proteins contain essential amino acids in a balanced manner, and the amount is higher than that of other foods. Lactose is a carbohydrate contained only in the milk of a mammal. It plays an important role in helping the absorption of calcium, phosphorus, iron and vitamin D, which is important for the development of a child, and promotes intestinal osmotic pressure to facilitate intercourse of the intestinal tract. . Milk is also excellent as an inorganic source required by the human body. In particular, the ratio of calcium to phosphorus, the ratio of calcium to potassium, and the ratio of magnesium to sodium are close to the requirements of the human body.

Meanwhile, in place of the yeast natural yeast fermentation species used in the preferred embodiment of the present invention, rice fermentation species can be used.

4. Making fermented rice

Preparation of primary rice fermented species: 90 g of map rice flour, 10 g of buckwheat flour, 100 g of water and 100 g of fermented broth derived from chongkukjang prepared in advance were homogeneously mixed and placed in a sterilized container and fermented at a temperature of 22 캜 for 24 hours, The species is produced.

Preparation of Second Mature Fermented Species: 180 g of maple rice flour, 20 g of buckwheat flour, 200 g of water and the whole amount of the first fermentation species of rice were homogeneously mixed and placed in a sterilized container and fermented at 25 캜 for 18 hours, The species is produced.

Preparation of Third Rice Fermented Species: 540 g of map rice flour, 60 g of buckwheat flour, 600 g of water, and the whole of the secondary fermentation species were homogeneously mixed, placed in a sterilized container, fermented at 25 캜 for 18 hours, The species is produced.

Preparation of Fourth Rice Fermented Species: 1620 g of maple rice flour, 180 g of buckwheat flour, 1800 g of water and the whole of the above-mentioned three kinds of fermentation seeds were uniformly mixed, placed in a sterilized container, fermented at 25 ° C for 12 hours, The species is produced.

Preparation of 5th Rice Fermentation Species: 4860g of maple rice flour, 540g of buckwheat flour, 5400g of water, and the whole of the fourth fermentation rice species were mixed homogeneously, placed in a sterilized container, fermented at 25 ° C for 12 hours, The species is produced.

Hereinafter, a process for preparing a fermented mousse cake using the yeast natural yeast according to the present invention will be described with reference to the accompanying drawings.

4. Making fermented mousse cake

300 g of yeast, 300 g of barley powder and 300 g of water were mixed and fermented at a first room temperature for 24 hours. Then, 300 g of barley powder and 300 g of water were further added to the first fermentation product and fermented at a second low temperature for 10 hours or more at 4 to 5 캜, 300 g of barley powder and 300 g of water are further added to the second fermentation product and fermented at 4 to 5 ° C for 10 hours or more at a third low temperature to produce yeast natural yeast fermentation seeds.

Then, 100 to 150 g of barley powder, 100 to 150 g of sugar, 30 to 100 g of starch syrup (30 g), 10 to 30 g of yeast natural yeast and 30 to 100 g of butter are mixed and fermented at 4 to 5 ° C for 7 to 24 hours.

Next, the egg yolk of the fermented yeast natural yeast dough is foamed and mixed, and then the egg white meringue foam is made and mixed with the yeast dough.

After mixing the butter with hot water, mix 30 ~ 100g of milk, 30 ~ 100g of cooking oil and 30 ~ 100g of rum in the yeast dough and mix. Steam for a minute to make a steam cake sheet.

Then, the steamed cake sheet is cooled at a constant or normal temperature, and then the steamed cake sheet is cut to a size of 4 to 5 cm having a thickness of 10 mm or less and having a predetermined shape to produce a steamed cake sheet.

On the other hand, it can be said that strawberry 100 to 200g, gelatin 8-24g, sugar 20-60g, sugar 20-60g, strawberry jam 20-60g, nuruk barley powder dough 100-200g, yeast natural yeast fermentation 100-200g, And 30 to 100 g of water are mixed and boiled at 90 to 100 ° C., cooled at room temperature (30 to 35 ° C.), foamed with 150 to 250 g of fresh cream, and 100 g of prepared lactic acid bacteria are mixed to prepare a mousse cream.

Then, the prepared steam cake sheet is laid only on the bottom of the mousse cake mold or laid on the bottom and inner side of the mousse cake mold, and the prepared mousse cream is frozen in the freezing chamber for 1 to 4 hours in a state filled with a certain amount of the inside of the mousse cake mold , And then an edible polish agent is applied to the surface of the frozen fermented mousse cake, and a topping such as fruit or chocolate is added to the fermented mousse cake according to the taste of the user to complete the fermented mousse cake.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the invention as defined by the appended claims. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention.

Claims (4)

Making a certain amount of yeast natural yeast fermented species;
Milk, cooking oil and rum are mixed in the above-mentioned yeast dough, and the yeast-type dough is poured into the jug container. Then, Steaming steam cake for a certain period of time;
It is mixed with strawberry, gelatin, sugar, sugar, strawberry jam, nuruk barley powder dough, yeast natural yeast fermented milk, strawberry milk, water, boiled, cooled at room temperature, ;
Placing the steam cake sheet only on the bottom of the mousse cake mold or simultaneously on the bottom and inner side of the mousse cake mold;
And freezing the mousse cream in a state that the mousse cream is filled in the mousse cake mold with a predetermined volume. The method according to claim 1,
Wherein the yeast natural yeast fermentation product is prepared by mixing yeast, barley powder, and water and fermenting the mixture at a first room temperature;
Adding a predetermined amount of barley powder and water to the primary fermentation product and then performing a second low-temperature fermentation;
Further comprising the step of additionally adding a predetermined amount of barley powder and water to the secondary fermentation product and further subjecting the fermented mushroom cake to a third low-temperature fermentation. The method according to claim 1,
Fermenting barley powder, sugar, starch syrup, milk and yeast natural yeast at low temperature;
Mixing the egg yolk with the yeast natural yeast seed dough, mixing the egg yolk with the yeast dough;
Mixing the butter into the yeast dough with milk, edible oil, and rum, mixing the butter into the steamed container, pouring the yeast dough into the steamed container, and steaming the steamed cake to make a steamed cake sheet;
And cooling the cooked cake sheet at a predetermined temperature and then cutting the cooked cake sheet to a predetermined size. The method for producing a fermented mousse cake using the yeast natural yeast according to claim 1, A fermented mousse cake prepared by the method of manufacturing a fermented mousse cake using a yeast strain according to claim 1.

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