KR20190116692A - Sewwt potato and sweet pumpkun fermentation mousse cake manufacturing method - Google Patents

Abstract

Disclosed are a method for making a fermented mousse cake using natural yeast obtained by fermenting yeast, which provides softer texture than that of an existing mousse cake; and a fermented mousse cake thereof. According to the present invention, a method for making a rice mousse cake, in which plant lactic acid bacteria are fermented, comprises the steps of: making a predetermined amount of natural yeast starter; mixing barley powder, sugar, starch syrup, milk and the natural yeast and performing low temperature fermentation to make a yeast starter paste, inserting butter, milk, cooking oil and rum into the yeast starter paste, pouring the yeast starter paste in a steaming container, and performing steaming for a predetermined time to make a steamed cake sheet; mixing and boiling sweet potato, gelatin, sugar, sweet potato puree, yeast barley powder starter paste, a natural yeast fermentation starter, milk and water, cooling the mixture at room temperature, putting foam of fresh cream on the cooled mixture, and mixing lactic acid bacteria with the same to make mousse cream; layering the steamed cake sheet on only the bottom of a mousse cake mold or simultaneously layering the same on the bottom and the inner surface of the mousse cake mold; and filling the mousse cake mold with a predetermined amount of the mousse cream, and freezing the same.

Description

Sewwt potato and sweet pumpkun fermentation mousse cake manufacturing method}

The present invention relates to a fermented musk cake, and more particularly, by using yeast natural yeast fermented in the secondary

Relates to a fermented radish cake manufacturing method using yeast natural yeast and fermented radish cake prepared using the same.

In general, the cake is a collective term for baked confectionery baked with an appropriate mixture of ingredients such as sugar egg flour (or starch) butter (or margarine vegetable oil) milk cream fresh cream liquor lemon chocolate coffee fruit flavor yeast,

It was made by hand at home, including some cookies, but recently, most of the

The first cake, made by a bread-based race, boils flour and milk in a hollow stone bowl to form a porridge

It is hardened by making things flat. Afterwards, it is a galto (galette: pancake) plan

It is called "flan: steamed confectionery" and estimates the origin of the confectionery in the Neolithic era. The first ones are conservative

It is strongly dry and thick.

There are many kinds of cakes today, and there are many franchise bakeries that sell cakes.

The mousse cake made is attracting attention from young people.

Mousse is a French word for 'bubble', and rice mousse cake uses a creamy, light cream.

It's a cake that you make, so rice cakes are made from ice cream or gelatin

Because it is hardened by using it, it can be said that it is an intermediate form between ice cream and jelly. It can be mixed with various ingredients such as sweet potatoes and fresh cream to make the color and taste of mousse. How you make it depends on the ingredients, but when you make the cream, you need to adjust the temperature to make the cream richer and lighter.

An object of the present invention is to leave the yeast fermented yeast natural yeast, and provides a fermentation-free cake production method using the yeast natural yeast that can be improved so as to have a soft taste than conventional and fermented musk cake prepared using the same It is to.

Method for producing a rice radish cake fermented vegetable lactic acid bacteria according to the present invention for achieving the above object, the step of making a yeast natural yeast fermented amount; Barley powder, sugar, starch syrup, milk, yeast natural yeast are mixed and fermented at low temperature to make yeast seed dough. Then, butter, milk, cooking oil, and rum are mixed into the yeast seed dough, and the yeast seed dough is poured into a steaming container. Steamed cake sheet for a certain period of time; sweet potato, sweet pumpkin, gelatin, sugar, sugar, yeast barley powder dough, boiled yeast natural yeast, milk, water and boiled, cooled to room temperature, and then the foam of fresh cream Raising, mixing the lactic acid bacteria to make a musk; Spreading the steamed cake sheet only on the bottom of the mousse cake mold, or simultaneously covering the bottom and the inner surface of the mousse cake mold; It characterized in that it comprises the step of freezing the musk cream in a state filled with a certain capacity inside the mousse cake.

According to the fermented musk cake manufacturing method using the yeast natural yeast according to the present invention and the fermented musk cake prepared using the same, the yeast is to be fermented yeast natural yeast is included, and the texture is improved to have a soft taste than conventional It is expected to have excellent commercial value as a functional food with high overall preference including taste, aroma and texture.

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

The terminology used herein is a general term that has been widely used as far as possible in consideration of functions in the present invention, but may vary according to the intention or custom of a person skilled in the art or the emergence of a new technology. In addition, in certain cases, there is a term arbitrarily selected by the applicant, and in this case, the meaning will be described in the corresponding description of the invention. Accordingly, it is to be understood that the terminology used herein is to be interpreted based on the true meaning of the term and the contents throughout the specification, rather than on the name of a mere term. FIG. 1 is a preferred embodiment of the present invention. Fermented musk cake using the yeast natural yeast is a photograph of the fermented musk cake prepared by the method. Referring to Figure 1, the fermented musk cake prepared by the fermented musk cake manufacturing method using the yeast natural yeast according to a preferred embodiment of the invention fermented mousse after making yeast natural yeast fermented species, steamed cake sheet, musk Cakes can be prepared. However, in addition to the yeast natural yeast fermented species can be used in addition to fermented non-rice yeast fermented yeast natural yeast fermented species and non-fermented rice fermentation can be used in a 1: 1 ratio, but in a preferred embodiment of the present invention It explains with the use of yeast natural yeast fermented species.

1. Making yeast natural yeast fermented species

300g of Nuruk, 300g of Barley Powder, and 300g of Water are mixed and fermented at primary room temperature for 24 hours. Add 300g of barley powder and 300g of water to the first fermentation product for 2 hours at low temperature for 4 hours at 5 ~ 2 ℃ for more than 10 hours, and add 300g of barley powder and 300g of water to 4-5 ℃ for 10 hours or more. Third low temperature fermentation completes the yeast natural yeast fermented species. Here, instead of barley powder, brown rice powder, oat powder, rice powder, glutinous rice powder, soybean powder may be used. Here, yeast is a fermentation agent made by breeding molds with alcohol-producing enzymes in cereals. Kneaded wheat, rice, and green beans are kneaded, wrapped in rags, straws, leaves, etc., and stepped on by foot or in yeast. Arrange this in a yeast room, ondol or barn with a straw or wormwood, and turn it over in an uncorrupted manner and wait for yeast mold to float. It takes as long as 40 days or more for a week. In addition, barley is the main component of barley is 75% carbohydrate, 10% protein, 0.5% fat, and also contains fiber, ash, vitamins, minerals and the like. Barley, in particular, contains more fiber than other grains and has a beneficial function in defecation. In addition, brown rice contains 2.40 mg of niacin, 2.00 mg of sodium, 6.40 g of protein, 75.00 g of carbohydrate, 0.00 µg of retinol, 0.00 µg of beta-carotene, 0.00 µg of vitamin A, 0.34 mg of vitamin B1, 0.07 mg of vitamin B2, 0.62 mg of vitamin B6, Vitamin C 0.00mg, Vitamin E1.70mg, Dietary Fiber 3.30g, Zinc 2.06mg, Folic Acid 20.00㎍, Phosphorus 267.00mg, Lipid 2.70g, Iron 3.60mg, Potassium 188.00mg, Calcium 1.00mg, Cholesterol 0.00mg, Ash 1.30g Contains, constipation prevention, atherosclerosis prevention, good for aging prevention. In addition, oats are full of nutrients consisting of protein, dietary fiber, unsaturated fatty acids, has a function to help constipation prevention and cholesterol control, diet, skin care, antioxidant activity. In addition, rice (glutinous rice) contains starch as a main ingredient, about 7% protein, contains less lipid and ash, and contains some vitamins. Rice protein is mainly glutelin and also contains small amounts of albumin and globulin. The composition of amino acids is low in lysine, tryptophan, methionine, etc., but the protein is 78, which is nutritious among vegetable proteins. Lipids are found in the neutrophils (protein layers in cells) and embryos, and the minerals are high in phosphorus and low in calcium. Important vitamins in rice are vitamin B1, vitamin B2, niacin, and vitamin E. Vitamin A and vitamin C are not included. In addition, soybeans may include weight loss, bone mineral density, breast cancer incidence, and the like. In addition, the rich dietary fiber of soybeans to suppress the rapid rise in blood sugar helps prevent diabetes. Saponin in soybeans are effective in improving obesity. In addition, eating a lot of beans to prevent dementia and improve hair. This is because lecithin is the source of a neurotransmitter called acetylcholine, which is involved in the activity of brain cells. Soybean is known to be effective in preventing cancer and osteoporosis. It also contributes to smooth bowel movements by improving bowel function.

2. Steamed Cake Sheet

Barley powder 100 ~ 150g, Sugar 100 ~ 150g, Starch syrup 30 ~ 100g, Milk 30 ~ 100g, Yeast natural yeast 10 ~ 30g, Egg 100 ~ 180g, Butter 30 ~ 100g, Cooking oil 30 ~ 100g, Rum 30 ~ 100g

(1) Barley powder, sugar, starch syrup, milk and yeast natural yeast are mixed and fermented at low temperature at 4 ~ 5 ℃ for 7 ~ 24 hours. Here, instead of barley powder, brown rice powder, oat powder, rice powder, glutinous rice powder and soybean powder may be used. (2) Egg yolks are mixed with the fermented yeast natural yeast seed dough and foamed, followed by egg whites. Make a meringue bubble and mix it into the yeast dough. After the butter is melted in a water bath, mixed with milk, cooking oil, and rum in a yeast seed dough, and then poured into the steaming container of a circular frame or a square mold and steamed for 20-30 minutes to make a steamed cake sheet. In order to soften the yeast natural yeast seed dough, the reason for mixing it with egg and egg white is to mix it.

(3) After cooling the steamed cake sheet at a constant or room temperature temperature, the steamed cake sheet has a thickness of less than 10mm, cut to 4 ~ 5cm size having a certain shape to complete the steamed cake sheet.

3. Make a cream

Sweet Potato 100 ~ 200g, Gelatin 8 ~ 24g, Sugar 20 ~ 60g, Sugar 20 ~ 60g, Danhoe Bak Puree 20 ~ 60g, Yeast Barley Powder Dough 100 ~ 200g, Yeast Natural Yeast Fermented 100 ~ 200g, Water 30 ~ 100g, Milk 150 ~ 200g, lactic acid bacteria 100g, fresh cream 150 ~ 250g, sweet potato, gelatin, sugar, sugar, sweet pumpkin puree, yeast barley powder dough dough, lactic acid bacteria, yeast natural yeast fermented, boil it at 90 ~ 100 ℃ After cooling at (30-35 ° C.), bubbles of fresh cream are raised, and the prepared lactic acid bacteria are mixed to complete the musk. Here, instead of sweet potatoes, one or more fruits selected from a group of fruits or vegetables consisting of raspberries, mangoes, strawberries, blueberries, kiwis, apricots, yeast, hongsi and anorina may be used, and the selected fruits may be boiled and thickened. After that, raspberry puree, mango puree, strawberry puree, blueberry puree, kiwi puree, and apricot puree can also be used, where the sweet potato contains 30 mg of vitamin C per 100 g and is lost by cooking. This is less. It also contains a large amount of sugars such as starch, monosaccharides, glucose and fructose. Purple sweet potato, which is purple to the inside, is rich in antioxidant anthocyanin, which is known to prevent aging and to prevent cancer.The sticky white latex, which is produced when the sweet potato is cut, contains a resin called `` yalipin. '' A substance acts to soften the bowel movement. In addition, it contains a lot of cellulose, which is a dietary fiber, improves intestinal motility, and a substance called amide promotes the reproduction of lactic acid bacteria and bifidus bacteria in the intestine, resulting in better bowel movement. Calories per 100g of sweet potato is 111㎉ raw sweet potato, 114㎉ steamed sweet potato, 141㎉ sweet potato. The sweet potato has a GI index of 55, which is lower than the potato 90, so it is popular with people who are on a `` sweet potato diet '', especially those who eat only foods with a glycemic index of 60 or less, since insulin secretion is low. Is high. Sweet potato intake can also help lower blood pressure and improve blood vessels. In addition, the potassium contained in the sweet potato to remove the sodium (salt), which is contained in a large amount of kimchi, so the sweet potato and kimchi is good to eat together. When you cook sweet potatoes, add a little bit of kelp and boil them together. Gelatin is also a natural by-product of the fat processing of pigs and cattle. Animal skin and bones contain large amounts of protein, which is a major source of gelatin. Gelatin is composed of 90% protein, 2% mineral salt, and 8% water, which is excellent for pain relief. These ingredients significantly reduce inflammation because they improve the body's ability to synthesize 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, which is sweet and soluble in water. Sugar is not only sweet but has many functions. Because it has, it is used in many foods. Products like cakes and sweets can help soften and retain moisture. Enhances the flavor of bread by stabilizing egg bubbles and by engaging in non-enzymatic browning when making bread and cookies. In addition, it is used as a dehydrating agent in the manufacture of fruit jelly and jams and serves to harden the fruit juice. In addition, sugar is added to foods to inhibit the growth of microorganisms to extend the shelf life of food. Sugar is relatively easily broken down 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 gram of sugar produces about 4 energy in the body. Lactobacillus is a bacterium that ferments sugar to produce lactic acid. Gram positive and do not have spores. It belongs to the lactobacillus (Lacto-bacillus) of the lactobacillus (Lacto-bacill-aceae). Microaerobic or anaerobic. Artidophils bacteria, which are useful for the production of lactic acid bacteria beverages, Bifidus inhabiting large amounts of breast-fed infants, and Bulgarian bacteria that produce fermented products called Bulgarian oil. And lactic acid production by glycolysis in animal muscle is due to the same metabolic pathway as lactic fermentation. In addition, milk is composed of the major components of water, fat, protein, lactose and minerals, and trace components such as vitamins and enzymes. In this way, milk contains all kinds of nutrients necessary for the human body as well as high absorption and utilization rate, so it is known as the most complete food as a single food. As a nutrient, fat, lactose and protein in milk provide a source of heat and energy. In particular, milk proteins contain a balanced amount of essential amino acids, more than other food proteins. Lactose is a carbohydrate contained only in the milk of mammals, which helps to absorb calcium, phosphorus, iron, and vitamin D, which are important for the development of children, and increases the osmotic pressure in the intestine, which promotes peristalsis of the intestines. It is working. In addition, milk is excellent as a mineral source required by the human body, and in particular, the ratio of calcium and phosphorus, the ratio of calcium and potassium, and the ratio of magnesium and sodium are contained in a state close to the needs of the human body. On the other hand, in place of the yeast natural yeast fermented species used in the preferred embodiment of the present invention can be used non-fermented rice, the manufacturing process thereof is as follows.

4. Making non-fermented rice

Preparation of primary fermented rice varieties: 90 g of spicy rice flour, 10 g of buckwheat flour, 100 g of water, and 100 g of the previously prepared Cheonggukjang-derived fermentation broth are uniformly mixed, placed in a sterilized container, and fermented at a temperature of 22 ° C. for 24 hours. Prepare the species. Preparation of secondary spicy rice fermentation species: 180 g of spicy rice flour, 20 g of buckwheat flour, 200 g of water and the entire amount of the primary spicy rice fermentation species are uniformly mixed, put into a sterilized container, fermented at a temperature of 25 ℃ for secondary fermentation of spicy rice Prepare the species. Preparation of tertiary spicy rice fermentation species: 540 g of spicy rice flour, 60 g of buckwheat flour, 600 g of water and the entire amount of the secondary spicy rice fermentation species are mixed uniformly, put into a sterilized container, fermented at a temperature of 25 ℃ for 3 hours fermented spicy rice Prepare the species. Preparation of the fourth spicy rice fermented species: 1620 g of spicy rice flour, 180 g of buckwheat flour, 1800 g of water, and the entire amount of the third spicy rice fermented species are uniformly mixed, placed in a sterilized container, fermented at a temperature of 25 ℃ for 12 hours Preparation of the fifth spicy rice fermentation species: 4860 g of spicy rice flour, 540 g of buckwheat flour, 5400 g of water and the entire amount of the fourth spicy rice fermentation species are mixed uniformly, placed in a sterile container, and fermented at a temperature of 25 ° C. for 12 hours. To prepare a fifth fermented rice seed. Hereinafter, with reference to the accompanying drawings will be described a fermentation-free cake manufacturing procedure using the yeast natural yeast according to the present invention.

4. Making fermented radish cake

300g of Nuruk, 300g of barley powder and 300g of water are mixed and fermented at 1st room temperature for 24 hours. Then, 300g of barley powder and 300g of water are additionally added to the primary fermentation product for 2 hours at low temperature at 4 ~ 5 ℃ for 10 hours or more. Add 300g of barley powder and 300g of water to the secondary fermented product to ferment the yeast natural yeast fermented by 3rd low temperature fermentation at 4 ~ 5 ℃ for more than 10 hours.Then, 100 ~ 150g of barley powder, 100 ~ 150g of sugar, starch syrup (Chocheong) Mix 30 ~ 100g, yeast natural yeast 10 ~ 30g, butter 30 ~ 100g and ferment at low temperature at 4 ~ 5 ℃ for 7 ~ 24 hours. Subsequently, the egg yellows are mixed with the fermented yeast natural yeast seed dough, followed by mixing with the yeast seed dough. After the butter is dissolved in a bath, mixed with milk 30-100 g, cooking oil 30-100 g, and rum 30-100 g, in a yeast seed dough. Steam for a minute to make a steamed cake sheet. Subsequently, after the steamed cake sheet is cooled at a constant or room temperature temperature, the steamed cake sheet has a thickness of 10 mm or less, and cut to 4-5 cm in size to produce a steamed cake sheet. On the other hand, sweet potato 100-200g, gelatin 8-24g, sugar 20-60g, sugar 20-60g, sweet pumpkin puree 20-60g, yeast barley powder dough dough 100-200g, yeast natural yeast fermented 100-200g, milk 150-200g After mixing 30 ~ 100g of water, boil it at 90 ~ 100 ℃ and cooling it at room temperature (30 ~ 35 ℃), raise the foam of fresh cream 150 ~ 250g, and mix 100g of the prepared lactic acid bacteria to prepare a cream. Subsequently, spread the steamed cake sheet only on the bottom of the mousse cake, or at the same time on the bottom and the inner surface of the mousse cake mold, and fill the prepared mousse cream with the inside of the mousse cake mold for 1 to 4 hours. After freezing, an edible varnish is applied to the surface of the frozen fermented musk, and the fermented musk is added to the fermented musk by adding toppings such as fruit or sugar powder to the user's taste. While the above has been shown and described with respect to preferred embodiments of the invention, the invention is not limited to the specific embodiments described above, it is usually in the technical field to which the invention belongs without departing from the spirit of the invention claimed in the claims. Various modifications can be made by those skilled in the art, and these modifications should not be individually understood from the technical spirit or the prospect of the present invention.

Claims (4)

Making a quantity of fermented yeast natural yeast;
Barley powder, sugar, starch syrup, milk, yeast natural yeast are mixed and fermented at low temperature to make yeast seed dough. Steamed steamed cake sheet for a certain time
Creating a step;
Sweet potato, gelatin, sugar, sugar, pumpkin puree, yeast barley powder, dough, yeast natural yeast fermented, boiled with milk and water
After cooling at room temperature, after raising the foam of fresh cream, mixing the lactic acid bacteria to make a cream; Spreading the steamed cake sheet only on the bottom of the mousse cake mold, or simultaneously covering the bottom and the inner surface of the cakeless cake sheet; And freezing the musk in a state filled with a predetermined dose in the mousse cake mold.
Fermented musk cake manufacturing method using yeast natural yeast. The method of claim 1,
The yeast natural yeast fermented species, fermentation at primary room temperature by mixing yeast, barley powder, water; Adding a predetermined amount of barley powder and water to the primary fermentation, followed by secondary low temperature fermentation;
Fermented musk cake manufacturing method using the yeast natural yeast, comprising the step of adding a predetermined amount of barley powder and water to the secondary fermentation, the third low temperature fermentation. The method of claim 1,
Low temperature fermentation by mixing barley powder, sugar, syrup, milk and yeast natural yeast;
After mixing the yellow egg of the egg in the yeast natural yeast dough, and mixing it, to make the egg white meringue bubble of the yeast dough
Mixing; After the butter is dissolved in a water bath, mixed with milk, cooking oil, and rum in a yeast seed dough, and then the yeast in a steaming container.
Pouring and steaming the bell dough to make a steamed cake sheet;
After cooling the steamed cake sheet at a predetermined temperature, fermented musk cake manufacturing method using the yeast natural yeast, characterized in that it comprises the step of cutting to a predetermined size. Fermented radish cake prepared using the fermented radish cake manufacturing method using a soft yeast, characterized in that the fermented radish cake manufacturing method of claim 1.

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