KR20200007532A - Method for Making Castella with Improved Storage Stability - Google Patents

Abstract

The present invention relates to a method for producing castella with improved storage stability. The present invention can produce moist and sweet castella with soft texture, which has greatly improved storage stability to ensure sufficient shelf life even at room temperature, thereby capable of being distributed by distribution methods such as parcel delivery service, and displayed and sold at room temperature.

Description

Method for Making Castella with Improved Storage Stability}

The present invention relates to a method for preparing a castella with improved storage stability, and more particularly, to a method for preparing a castella with improved storage stability by increasing the expiration date by about two times by properly blending alcohol, heat-treated flour, honey and salt. It is about.

Cakes are made from sugar, eggs, flour (or starch), butter (or margarine, vegetable oils), milk, cream, fresh cream, liquor, lemon, chocolate, coffee, fruit, spices, etc. Commonly used confectionery baked confectionery, generally refers to a creamy bread topped with flour, eggs, butter, milk, sugar, etc., but with pastry or cheese cakes or hot cakes. Similarly, there are many different types of cakes, including cream and fruit, and chilled cakes.

These cakes determine the taste and flavor of the cake according to baked bread, sanded cream, decorated ingredients and the like, and can have a unique taste in the baking process.

Castella is a type of sponge cake originated in Japan. Japan's Nagasaki is home to Castella, and Fukusaya in Nagasaki is known as the first bakery to produce castella. The typical method of making castella is to mix the egg yolks with sugar, starch syrup and honey, stir well, foam the egg whites separately, mix it with flour, stir lightly, pour it into the oven pan and bake it for several minutes. The foam is rolled out, capped with an iron plate, and put back into the oven and baked for about 1 hour with heat of about 180 ° C.

Castella is mainly used as a snack for children because it has a moist, soft texture and sweet taste, but recently, various ingredients suitable for the taste of adults and the elderly are used as recipes in the manufacture of castella, and snacks for adults and the elderly as well. It is also widely consumed.

As various types of castellas developed according to various needs of consumers, for example, Korean Patent Laid-Open Publication No. 10-2018-0061656 describes a manufacturing method of a glutinous rice cake castor, and in Korea Patent Publication No. 10-0830681 It describes a method of manufacturing rice cake castella, and Korean Patent Publication No. 10-1200389 describes a method for preparing castella containing red ginseng.

As described above, various flavors and textures of castella have been developed using various additives, but their shelf life is generally about 7 days at room temperature, making it difficult to store for a long time.

Accordingly, it is an object of the present invention to provide a method for producing castella with improved distribution and storage stability.

In order to achieve the above object, the present invention provides a process for producing castella having improved storage stability, comprising the following steps:

100 parts by weight of flour, 170 to 190 parts by weight of whole egg solution, 15 to 25 parts by weight of egg yolk solution, 140 to 150 parts by weight of sugar, 45 to 55 parts by weight of starch syrup, 20 to 30 parts by weight of honey, 0.5 to 1.5 parts by weight of salt Preparing a dough by mixing 4 parts by weight and 4 parts by weight of alcohol;

Molding the dough into a mold;

Placing the mold in an oven and initial firing for 10 to 15 minutes at upper fire 210 to 220 ° C. and lower fire 145 to 155 ° C .; And

After removing the mold from the oven to stir the dough, and put it in the oven again for 40 to 45 minutes at the upper fire 185 to 195 ℃ and lower light 145 to 155 ℃.

In the present invention, the force wheat flour is preferably a heat-treated wheat flour heat-treated at 70 to 110 ℃ for 10 to 80 seconds.

In the present invention, the gluten activity (Gluten Vitality) calculated by the following formula 1 of the heat-treated flour is preferably 60% or less:

[Equation 1]

Gluten activity (%) = 100-{(insoluble protein content in flour / crude protein content in flour) Х100}.

In the present invention, the specific gravity of the dough is preferably 0.52 to 0.60.

The present invention also provides a castella with improved storage stability prepared by the above method.

The castella produced by the process of the present invention has an effect that the texture is very soft, moist and sweet, and the storage stability is greatly improved. Specifically, according to the present invention, the freshness can be maintained for about 15 days in a bad condition of 35 ℃, 70% humidity, which is twice as long as the existing product, and can maintain the freshness about 30 days at room temperature conditions have. Therefore, the expiration date can be sufficiently secured even at room temperature, and distribution can be performed by a distribution method such as courier service, and can be displayed and sold for a long time at room temperature.

1 is a manufacturing process diagram of the castella improved storage stability of the present invention.

Hereinafter, specific embodiments of the present invention will be described in detail. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is well known and commonly used in the art.

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a castella that is soft and moist and melts gently in the mouth. The present invention relates to a method for producing a castella having greatly improved storage stability.

The castella of the present invention is a step of preparing a dough by combining a force component, egg yolk solution, egg yolk solution, sugar, starch syrup, honey, salt and spirits; Pouring the dough into a mold to form a desired shape; And it may be prepared by the step of firing in the oven.

Hereinafter, a method of manufacturing castella with improved storage stability of the present invention will be described in more detail.

Castella of the present invention can be prepared using a raw powder, whole egg solution, egg yolk solution, sugar, syrup, honey, salt and spirits as raw materials. The blending ratio of the raw material is 170 to 190 parts by weight of the whole egg liquor, 15 to 25 parts by weight of egg yolk, 140 to 150 parts by weight of sugar, 45 to 55 parts by weight of starch syrup, 20 to 30 parts by weight of honey, It is preferred to mix 0.5 to 1.5 parts by weight of salt and 4 to 8 parts by weight of alcohol.

In the step of preparing the dough by mixing the ingredients, it is preferable that the eggs are mixed with about 30% by weight of the whole dough.The eggs are separated into whites and yolks, and then whipped to foam and the whites are kept cold. The yolk foam should be stored at room temperature before use.

It is preferable to use white sugar, and it is important to use 140 to 150 parts by weight in order to give the castella an appropriate level of sweetness. Excessive use of sugar can make the sweetness too strong and reduce the health preferences of consumers.

In the castella of the present invention, the starch syrup is used in an amount of 45 to 55 parts by weight based on 100 parts by weight of the force component, so that the castella can produce a moist texture without using butter.

In the present invention, it is preferable to use a heat-treated flour in which gluten is modified by heat treatment. The heat-treated flour is a wheat flour denatured gluten by heat-treating the flour at 70 to 110 ℃, it can further soften the texture of the castella.

Furthermore, in the present invention, when the gluten activity of the heat-treated flour is 60% or less, the tissue in the dough becomes dense and the amount of air trapped in the pores is reduced, thereby reducing the amount of air stored in the castella and storing it. It was found to affect stability.

In view of this, the heat-treated flour usable in the present invention preferably has a gluten vitality of 60% or less. In the present invention, the gluten activity may be calculated by the following Equation 1.

[Equation 1]

Gluten activity (%) = 100-{(insoluble protein content in flour / crude protein content in flour) Х100}

The crude protein and the insoluble protein content may be measured using a protein analyzer and may be measured in g. An example of a protein analyzer that can be used is FP 528 Nitrogen / Protein Determinator (Leco).

The gluten activity of 60% or less is not a concept including a range that is numerically 0% or less, and means a positive value as a realistically measurable activity.

The heat-treated flour is preferably heat-treated at 70 to 110 ° C, more preferably heat-treated at 80 to 100 ° C. Within this range, appropriate gluten protein denaturation and starch structural change may occur to obtain heat treated wheat flour having a desired level of gluten activity. The heat treatment is preferably performed for 10 to 80 seconds. In addition, the heat treatment may be performed by one or more heating methods selected from the group consisting of steam, hot air, roasting, and microwave.

In one embodiment of the present invention, when the castella is prepared using the heat-treated flour, the texture is more soft, consumer preference is not only increased, it is confirmed that the shelf life can be increased by increasing the storage stability.

The method for producing castella of the present invention is also characterized by including spirits to improve storage stability. Alcohol (ethyl alcohol) has the effect of suppressing the development of mold, such as castella, and by using an appropriate amount of alcohol can maintain the freshness of the castella for a long time.

Therefore, the alcohol is preferably used 4 to 8 parts by weight based on 100 parts by weight of the force. When the amount of alcohol used is less than 4 parts by weight, the effect of improving storage stability is insufficient, and when it exceeds 8 parts by weight, the taste of castella may be altered.

The castella of the present invention also contains 20 to 30 parts by weight of honey. The honey is not particularly limited, but miscellaneous honey is preferred.

When the dough is prepared including honey, the middle portion of the bread does not swell in the process of baking the dough, the problem occurs. In order to prevent this, increase the pressure part of the air mixer and increase the mixing time to enhance the stability and stability of the dough volume.

In the present invention, the salt may be used in 0.5 to 1.5 parts by weight. Salt functions to match the caster's liver and at the same time improves the storage stability. When used excessively, salt remains in the castella's salty taste and becomes less palatable.

The method for producing castella according to the present invention exhibits the effect of greatly improving the storage stability of castella by using the heat-treated flour, spirit, honey and salt in the above-described blending ratio.

In order to produce the castella of the present invention, a dough is first prepared by combining the materials as described above. Preparation of the dough can be prepared by mixing the mixing solution, egg yolk solution, sugar, syrup, honey, salt and spirits in the mixing bowl, and then put the body strength and evenly mixed. At this time, the temperature of the dough is preferably 15 to 20 ℃, the specific gravity of the prepared dough is preferably to be 0.52 to 0.60.

After the dough is prepared, the dough is poured into a mold of a certain shape to form a shape. The mold is not particularly limited as long as the mold is generally used for baking, and it is preferable to use a lactic acid paper in advance. For example, the dough may be poured into a wooden frame on which a heritage paper is laid and panned. Slowly pour the dough at a high place to avoid bubbles caused by carbon dioxide, oxygen and impurities during the panning process. Bubbles caused by carbon dioxide, oxygen, impurities, etc. are put into the dough and are thrown out of the castella, thereby degrading the merchandise. Even after the panning is completed, it is desirable to lower the foam generated by carbon dioxide, oxygen, impurities, etc. by slowly lowering the mold to the bottom seven or eight times.

When the dough is divided into an appropriate amount in the mold, it is baked in an oven.

First, the oven may be set to the upper fire 210 to 220 ℃ and the lower fire 145 to 155 ℃ to perform the initial firing step of baking for 10 to 15 minutes under the condition that the dough center temperature is 70 ℃ or more.

Remove the mold from the oven at the interval of 5 to 10 minutes during the initial firing, stir the dough 2 to 3 times with chopsticks, etc., and then do the horizontal work. Then, after the final stirring, put the mold back into the oven. And further roast for 40 to 45 minutes at 145 to 155 ° C.

After that, when the surface of the dough is colored in light brown, the time is checked, and after 20 to 25 minutes after coloring, the gas is removed and rotated. As the product is fired through the process of removing the gas and rotating the product, it is possible to form a uniform height and uniform pores of the dough.

Firing is confirmed after 18 to 22 minutes after the rotation, and the firing is completed.

After the firing is complete, the castella can be completed by removing the mold and cooling it. The finished castella can be sliced to size and packaged for distribution.

Castella produced by the process according to the invention has the effect of greatly improving the storage stability. Specifically, no abnormality may occur in the product for about 15 days even under adverse conditions of 35 ° C. and 70% humidity. This is about twice as much as the existing shelf life of commercially available castella, which is up to seven days long. In addition, the room temperature conditions can provide a castella with a significantly improved shelf life due to no mold or change in taste and aroma for about 30 days.

The present invention will be described in more detail with reference to the following examples. However, these examples show some experimental methods and compositions in order to illustrate the present invention by way of example, the scope of the present invention is not limited to these examples.

EXAMPLE

Example 1 Castella Preparation

100 parts by weight of the heat-treated flour (WHT, CJ CheilJedang), 182.69 parts by weight of the whole egg, 19.23 parts by weight of egg yolk, 146.15 parts by weight per starch, 51.92 parts by weight of starch syrup, 24.04 parts by weight of miscellaneous honey (acacia honey, east and west), salt 1 part by weight and 6.29 parts by weight of alcohol (Alpets SS alcohol, Saraya) were improved within the error range.

Eggs, egg yolk, white sugar, syrup, miscellaneous honey, salt, and spirits were mixed and mixed in a mixing bowl, followed by mixing with sifted flour to prepare a dough.

The dough was divided into 5,440 g and placed in a wooden frame for castella.

The wooden frame was placed in an oven (SETTO oven, Tyche Co., Ltd.) and initially fired at 15 ° C. and 150 ° C. for 15 minutes. During the initial firing, the wooden frame was taken out of the oven at 5 minute intervals, and the dough was stirred twice with chopsticks. After stirring for the third time, the wooden work was performed horizontally and fired at 190 ° C. and 150 ° C. in the oven.

When the surface was colored light brown, the time was checked, and after 23 minutes, the gas was degassed and rotated, and after 20 minutes, the baking was completed and the baking was completed.

The wooden frame was removed, cooled in a rack, and cut in 25 mm increments using slices.

Comparative Example 1

In Example 1, castella was prepared in the same manner as in Example 1, except that general force flour was used instead of the heat-treated flour.

Comparative Example 2

In Example 1, castella was prepared in the same manner as in Example 1, except that general force flour was used instead of heat-treated flour, and 2 parts by weight of alcohol was used based on 100 parts by weight of force flour.

Comparative Example 3

Castella was prepared in the same manner as in Example 1 except that the alcohol was used in an amount of 12 parts by weight based on 100 parts by weight of the heat-treated flour.

Experimental Example: Storage Stability and Sensory Test

In order to test the storage stability of the castella produced through the Examples and Comparative Examples, the period during which the mold development, physical properties, changes in appearance (taste and flavor) occurs after preventing the casters at 35 ℃ and 70% humidity conditions Was examined. The results are shown in Table 1 below.

In addition, after each ten men and women randomly selected to sample the castella of Example 1 and Comparative Examples 1 to 3, the preference was examined on a 10-point scale and the averages were shown in the table below.

As can be seen from the above table, in the case of the castella of the embodiment of the present invention, by using a suitable amount of heat-treated flour, spirits, honey and salt, by using the appropriate amount, the consumer's preference was excellent, more than 15 days even under adverse conditions of 35 ℃, 70% humidity The freshness was maintained to show very good storage stability.

On the other hand, the castella of Comparative Examples 1 and 2, which did not use heat-treated flour, had mold on days 10 and 7, respectively, and Comparative Example 2, which used a small amount of alcohol, showed a shorter storage period. In addition, castella that did not use heat-treated flour lacked a soft texture, resulting in somewhat low consumer preference.

On the other hand, in the case of the castella of Comparative Example 3 using a large amount of alcohol was excellent storage stability, but the unique fishy smell occurred, the consumer preference was the lowest.

From the above description, those skilled in the art will appreciate that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. In this regard, the embodiments described above are to be understood in all respects as illustrative and not restrictive. The scope of the present invention should be construed that all changes or modifications derived from the meaning and scope of the following claims and equivalent concepts rather than the detailed description are included in the scope of the present invention.

Claims (5)

A process for preparing castella with improved storage stability, comprising the following steps:
100 parts by weight of flour, 170 to 190 parts by weight of the whole egg solution, 15 to 25 parts by weight of egg yolk solution, 140 to 150 parts by weight of sugar, 45 to 55 parts by weight of starch syrup, 20 to 30 parts by weight of honey, 0.5 to 1.5 parts by weight of salt Preparing a dough by mixing 4 parts by weight and 4 parts by weight of alcohol;
Molding the dough into a mold;
Placing the mold in an oven and initial firing for 10 to 15 minutes at upper fire 210 to 220 ° C. and lower fire 145 to 155 ° C .; And
After removing the mold from the oven to stir the dough, and put it in the oven again firing 40 to 45 minutes at the upper fire 185 to 195 ℃ and the lower fire 145 to 155 ℃.
The method of claim 1,
Wherein the flour is heat-treated wheat flour heat-treated for 10 to 80 seconds at 70 to 110 ℃, the storage stability improved method for producing a castella.
The method of claim 2,
Gluten activity (Gluten Vitality) calculated by the following formula 1 of the heat-treated flour, characterized in that less than 60%, the storage stability improved caster manufacturing method:
[Equation 1]
Gluten activity (%) = 100-{(insoluble protein content in flour / crude protein content in flour) Х100}.
The method of claim 1,
The specific gravity of the dough is 0.52 to 0.60, characterized in that the storage stability improved castella production method.
Castella produced by the method of any one of claims 1-4.

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