KR20200107108A - Method for manufacturing functional souffle cakes containing Wasabi - Google Patents

Abstract

A manufacturing method of souffle cake containing wasabi is to produce a high-quality souffle cake, comprising: a step (a) of preparing a white sheet; a step (B) of preparing a souffle dough; and a step (C) of completing the souffle cake using the white sheet and the souffle dough.

Description

Method for manufacturing functional souffle cakes containing Wasabi {Method for manufacturing functional souffle cakes containing Wasabi}

The present invention relates to a method for producing a functional souffle cake containing wasabi, more specifically

It is fundamental that the overall product stays more moist and softer than the existing products through process improvement and quality improvement.

In addition to this, the unique taste and aroma of wasabi is conveyed subtly, as well as the characteristics of wasabi, that is, it helps improve respiratory diseases, lowers cholesterol levels to reduce the risk of stroke or heart attack, and destroys and inhibits the formation of blood clots. Helps to improve health, has the effect of alleviating inflammation in the body including arthritis, contains little sodium or cholesterol, contains a lot of vitamin C, and is rich in various minerals such as vitamin B, thiamineniacin, riboflavin, and folic acid. It helps to prevent osteoporosis, prevent aging, and beauty. It stimulates the stomach wall to awaken the central nervous system and stimulates blood flow to improve digestive function and increase appetite, as well as antibacterial countermeasures against bacteria. Because it has a function to suppress harmful bacteria, it is good for preventing tooth decay by acting on oral health, and it strengthens immunity by increasing the number of white blood cells, and it warms the body and facilitates blood circulation, helping people with cold or cold hands and feet. The characteristics of wasabi, which have various effects such as giving, are exhibited more complexly, so that the texture, flavor, and taste are very excellent, but the taste and aroma of wasabi are subtly conveyed, as well as the characteristics of wasabi that work more, helping the public health. It relates to a method for producing functional souffle cakes containing wasabi that can produce high-quality souffle cakes that can give a good taste.

Soufflé is a typical French dish made by mixing flour, eggs, butter, etc., in a ramekin (a type of bowl that can be cooked in the oven) and then inflating it in the oven. The exact origins of Soufflé are unknown, but a chef Antoine B Beauvilliers (1754-1817) developed the Soufflé menu and brought it to the menu at his restaurant, Grande Taverne de Londres. It is said that it was provided.

Soufflé is a dish that uses the principle that the air introduced between the bubbles of egg whites expands by heat, and it is important to make it so that it does not swell and extinguish easily. Depending on the ingredients added, it can be divided into salty savory souffle and sweet souffle. It is served in one serving of lamekin and grilled and eaten as an appetizer, light meal, or dessert.

Depending on the ingredients added, it is largely divided into a salty savory souffle and a sweet sweet souffle. Sweet souffle is usually eaten as a dessert, but chocolate souffle is one of the sweet souffles.

The exact origin of soufflé is not known, but it is believed that the souffle of today's recipe developed in France around the 18th century. The theory is that it was first developed by Antoine B Beauvilliers (1754-1817), a pioneer in Parisian restaurants in France.

Antonin Beauvillier was a renowned chef of the time who cooked the dishes of Louis XVIII (1755-1824), and in 1782 he was named after his restaurant Le Beauvilliers (located in Palais Royale). In 1783, the Grande Taverne de Londres (located at 26 rue de Richelieu) was opened one after another.

Brillat-Savarin (1755--1826), a French politician, lawyer, and gourmet, praised Beauville as'the greatest chef of the time', and the restaurant Grande Tavern de Beauville Longre was also recognized as'the first official restaurant in Paris with an elegant room, smart waiters, a choice cellar and superior cooking'. In addition, Beauvilier came up with the idea of providing a menu at a restaurant so that the general public could choose food according to their preferences. Soufflé was served as one of Beauvilier's dessert menus and garnered a lot of attention.

The earliest records of souffle recipes are in Beauville's 1814 book, The Art of French Cuisine (L'Art du cuisinier). The first publication of Soufflé in English literature was the book The French Cook, published in 1828 by the renowned French chef Louis Ude, who was responsible for the cooking of Louis VI (1754--1793). )』. In this book, Wood introduced several soufflé recipes to British chefs and described it as an economical dish that can be made easily and inexpensively when crowded.

me, 1784~1833)이 그의 요리책 『파리의 궁정 제과사(Le P

tissier Royal Parisieini)』에서 수플레를 잘 부풀리는 기술에 대해 자세히 설명한 것을 보아 당시 요리사들이 수플레를 만드는 데 상당한 어려움을 겪었던 것으로 짐작할 수 있다.Soufflé has established itself as a popular dish, but is recognized by chefs as a difficult dish to make. This was because the soufflé did not swell well during cooking and went out completely. Antonin Carm, who was called'The Chef of the King, the King of the Chef' in 1815

me, 1784~1833) published his cookbook, Le P

tissier Royal Parisieini), which explains in detail the technique of inflating souffles well, suggests that the chefs at that time had considerable difficulty making souffles.

Soufflé is largely divided into salty savory souffle and sweet souffe. It is the additional ingredients added to the base dough that determine the salty and sweet taste. Spinach, mushrooms, meat, and fish are mainly used in savory souffles, and fruit puree and pastry cream are used in sweet souffles.

The salty savory souffle is made with zucchini, onion, and cheese. The salty savory souffle is usually eaten as an appetizer.

To make a savory soufflé, pour warm milk into a lightly roasted roux of flour and butter, boil it thick, season with salt, pepper, spices, etc., and mix the egg yolk. Mix the finished formulation into the egg white foam. When frothing the egg whites, add a little salt and loosen until thick. Chop or chop the ingredients selected according to your taste, such as meat, fish or shellfish, vegetables, ham, and cheese. Put the prepared dough into a soufflé container and bake it in the oven until it swells.

The recipe for sweet soufflé is based on a combination of fruit puree, sugar and egg white foam. Vanilla or liqueur is also added here to enhance the fragrance. After applying butter to the souffle container and icing sugar, put the finished mixture in a mold and bake. At this time, a lady finger or Genoese cake is placed between the mixture and baked.

Another way to make sweet souffles is to use pastry cream. In this case, fruit puree and custard are mixed with egg white foam to form a blend. When icing with confectioner sugar on the hot sweet soufflé, a caramel reaction occurs and the surface of the soufflé is shiny.

Blends made with flour, eggs, and butter used in souffle are ingredients that have been commonly used in French cuisine other than souffle. However, the difference between soufflé and similar foods that use the same ingredients is that the egg whites are stirred to create bubbles and air is introduced, and the principle of Charles's law (the volume of a certain amount of gas at a constant pressure is proportional to the absolute temperature). According to the principle, this air is heated in the oven to expand and inflate the dough.

Therefore, the role of egg white foam is important in making souffles swell. To ensure good egg white foaming, the egg should not be too hot, and there should be no egg yolk and other fats in the bowl.

The overall souffle is characterized by a light and fluffy texture, and the surface is relatively crispy and the inside is creamy. Savory souffle is eaten as a hors d'oeuvre (French appetizer) or a light meal, and sweet splée is eaten as a dessert. Soufflé, usually baked using individual containers, is eaten on a plate without leaving the container out of the oven.

The above souffle, especially sweet souffle, has been developed in various ways to suit the dietary life and taste of current consumers.

However, due to the nature of a food called dessert, it must be able to present a variety of products to suit the consumer's lifestyle trend and taste.

Therefore, in line with the current trend, it is basic that the texture, flavor, and taste are very good, as well as lasting more moist and soft than the existing products, and functional soufflé cakes are manufactured so that they can be easily purchased and eaten anywhere, regardless of place. The reality is that process improvement and quality improvement are urgently required.

Other methods of manufacturing various types of souffle cheesecake bread include Korean Patent Registration No. 10-1257853, Patent Registration No. 10-0238949, and Patent Registration No. 10-0962356.

The present invention was conceived in consideration of the above problems, and it is fundamental that the overall product is more moist and softer than the existing product through process improvement and quality improvement.

In addition to this, the unique taste and aroma of wasabi is conveyed subtly, as well as the characteristics of wasabi, that is, it helps improve respiratory diseases, lowers cholesterol levels to reduce the risk of stroke or heart attack, and destroys and inhibits the formation of blood clots. Helps to improve health, has the effect of alleviating inflammation in the body including arthritis, contains little sodium or cholesterol, contains a lot of vitamin C, and is rich in various minerals such as vitamin B, thiamineniacin, riboflavin, and folic acid. It helps to prevent osteoporosis, prevent aging, and beauty. It stimulates the stomach wall to awaken the central nervous system and stimulates blood flow to improve digestive function and increase appetite, as well as antibacterial countermeasures against bacteria. Because it has a function to suppress harmful bacteria, it is good for preventing tooth decay by acting on oral health, and it strengthens immunity by increasing the number of white blood cells, and it warms the body and facilitates blood circulation, helping people with cold or cold hands and feet. The characteristics of wasabi, which have various effects such as giving, are exhibited more complexly, so that the texture, flavor, and taste are very excellent, while the taste, aroma, and characteristics of wasabi work together to create a high-quality souffle cake that can help even the public health. Its purpose is to make it more widely enjoyed by more people than manufacturing.

The method for producing a functional souffle cake containing wasabi of the present invention as a means for achieving the object described in the problem to be solved basically comprises the steps of preparing a white sheet (A);

Step (B) of preparing souffle dough;

It comprises a step (C) of completing a souffle cake using the white sheet of a predetermined size prepared in step (A) and the souffle dough prepared in step (B),

The step (A) of preparing the white sheet is a step (A-1) of mixing sterilized whole eggs, white sugar, and a sweetener (trimoline) and bathing at a temperature of 25° C.,

Step (A-2) of adding an emulsifier (SPE) to the boiling water mixture in the step (A-1), adding a predetermined amount of soft flour and baking powder, and mixing 100%;

A step of mixing rum after dissolving a predetermined amount of cooking oil, milk, and compound margarine (Grand 500) (containing butter and fresh cream) with a water bath (A-3), and

The step (A-4) of putting the boiling water mixture in the step (A-3) into the mixing mixture in the step (A-2) and evenly mixing,

A step (A-5) of baking 350 g of the mixed dough prepared in the above step (A-4) with a pen and putting it in an oven for 25 minutes at 170°C above and 160°C below,

It is characterized in that it includes a step (A-6) of cooling the sheet baked in the step (A-5), separating the sheet paper, and then cutting it to a thickness of 1.5 cm to complete a white sheet,

And the step (B) of preparing the soufflé dough includes a step (B-1) of mixing a predetermined amount of fresh cream (candia fresh cream) and milk and boiling,

After mixing a predetermined amount of soft flour and milk, a step (B-2) of putting the mixture in the step (B-1) and gelatinizing,

A process of gently dissolving a predetermined amount of cream cheese (Bianca) and compound margarine (Grand 500) (containing butter and fresh cream) (B-3),

The step (B-4) of adding the step (B-2) to the mixture in the step (B-3) and mixing evenly,

A step (B-5) of adding and mixing sterilized egg yolk to the mixture in the step (B-4), and

Process of making meringue by whipping by adding a natural meringue stabilizer (Inagel-C) that maintains the stability of sterilized egg white, white sugar, and air bubbles to increase shape retention (B-6),

A step of dividing the meringue made in the step (B-6) into the mixture in the step (B-5) two times, taking out a small amount, mixing wasabi, and then mixing it evenly in the whole dough (B-7) and,

After piping 400g of meringues evenly mixed with wasabi in the molding mold in step (B-7), put it in an oven and bake it at 160℃ and 140℃ for 50 minutes, then remove it from the mold and freeze it when it cools down (B Of course, it has its characteristics because it includes -8),

And the step (C) of completing the souffle cake by using the white sheet of the predetermined size prepared in step (A) and the souffle dough prepared in step (B), first perform step (A) of producing a white sheet. Then, put the white sheet cut to a thickness of 1.5cm into the souffle mold, and then perform the step (B) of manufacturing the souffle dough on the top surface, and pipe 400g of the frozen souffle dough made with wasabi evenly mixed and bake it (C- 1) and,

When baking is performed in the process (C-1), it is characterized by including a process (C-2) of cooling and removing the souffle frame, spraying deco snow on the top of the molded object, and freezing.

It is fundamental that the functional souffle cake containing wasabi produced by the present invention lasts longer than the existing products through process improvement and quality improvement.

In addition to this, the unique taste and aroma of wasabi is conveyed subtly, as well as the characteristics of wasabi, that is, it helps improve respiratory diseases, lowers cholesterol levels to reduce the risk of stroke or heart attack, and destroys and inhibits the formation of blood clots. Helps to improve health, has the effect of alleviating inflammation in the body including arthritis, contains little sodium or cholesterol, contains a lot of vitamin C, and is rich in various minerals such as vitamin B, thiamineniacin, riboflavin, and folic acid. It helps to prevent osteoporosis, prevent aging, and beauty. It stimulates the stomach wall to awaken the central nervous system and stimulates blood flow to improve digestive function and increase appetite, as well as antibacterial countermeasures against bacteria. Because it has a function to suppress harmful bacteria, it is good for preventing tooth decay by acting on oral health, and it strengthens immunity by increasing the number of white blood cells, and it warms the body and facilitates blood circulation, helping people with cold or cold hands and feet. The characteristics of wasabi, which have various effects such as jujube, are more exerted in combination.

Therefore, as a result, the present invention provides a high-quality soufflé cake that is excellent in texture, flavor, and taste, while the unique taste and aroma of wasabi is subtly transmitted, as well as the characteristics of wasabi, which can help the public health. It is obviously a very groundbreaking invention that allows many consumers to enjoy it widely.

Before describing in detail through preferred embodiments of the present invention, terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, but meanings consistent with the technical idea of the present invention. And should be interpreted as a concept.

The method of manufacturing a wasabi-containing souffle cake of the present invention is basically more moist than the existing product and lasts longer through process improvement and quality improvement,

In addition to this, the unique taste and aroma of wasabi is conveyed in a subtle way, and the characteristics of wasabi are exhibited more complexly, so that the texture, flavor, and taste are very excellent, and the characteristics of wasabi work together, making it a high-quality soufflé that can help the public health It has its characteristics to make a cake.

First of all, let's first look at the various characteristics of wasabi.

Wasabi helps improve respiratory diseases. The isothiocyanate component reacts strongly to the nasal cavity and sinuses, giving the feeling of a swelling of the nose.It helps to open the nasal passages and increase airflow by stimulating the sinuses of people with usual allergies or colds, allergic rhinitis It prevents and relieves colds and so on.

In addition, wasabi lowers cholesterol levels to reduce the risk of stroke or heart attack. Isothiocyanate is a spicy ingredient, which is said to help improve heart health by destroying and inhibiting the formation of blood clots.

In addition, wasabi has the effect of alleviating inflammation in the body, including arthritis, and isothiocyanate compounds are powerful antioxidants that reduce inflammation of arthritis, muscles and ligaments, and are said to relieve arthritis and joint pain.

And wasabi contains little sodium or cholesterol, contains a lot of vitamin C, and is rich in various minerals such as vitamin B, thiamineniacin, riboflavin, and folic acid. It is said to be effective in brightening complexion by softening blemishes, freckles, and spots as it has a beauty effect. It is also said to suppress melanin pigment production because it is rich in vitamin C.

In addition, wasabi contains beta-amylase, which stimulates the stomach wall to awaken the central nervous system and stimulates blood flow, thereby improving digestion and increasing appetite.

Besides, wasabi has antibacterial function against bacteria, so it suppresses harmful bacteria, so it works on oral health and is good for preventing tooth decay, and it has the effect of strengthening immunity such as increasing the number of white blood cells, as well as warming the body and blood It helps people with cold or cold hands and feet by making circulation smooth.

This time, a method for preparing a functional souffle cake containing wasabi of the present invention having various effects as described above will be described in detail.

First, the present invention comprises the steps of manufacturing a white sheet (A);

Step (B) of preparing souffle dough;

It comprises a step (C) of completing a souffle cake using the white sheet of a predetermined size prepared in step (A) and the souffle dough prepared in step (B),

The step (A) of preparing the white sheet is a step (A-1) of mixing sterilized whole eggs, white sugar, and a sweetener (trimoline) and bathing at a temperature of 25° C.,

Step (A-2) of adding an emulsifier (SPE) to the boiling water mixture in the step (A-1), adding a predetermined amount of soft flour and baking powder, and mixing 100%;

A step of mixing rum after dissolving a predetermined amount of cooking oil, milk, and compound margarine (Grand 500) (containing butter and fresh cream) with a water bath (A-3), and

The step (A-4) of putting the boiling water mixture in the step (A-3) into the mixing mixture in the step (A-2) and evenly mixing,

A step (A-5) of baking 350 g of the mixed dough prepared in the above step (A-4) with a pen and putting it in an oven for 25 minutes at 170°C above and 160°C below,

After cooling the sheet baked in the step (A-5), the sheet paper is separated and then cut to a thickness of 1.5 cm to complete the white sheet (A-6).

Here, among the materials used to complete the souffle, in the case of the materials used in the step (A) of manufacturing the white sheet, based on 100 parts by weight of the total mixed composition,

When performing process (A-1), sterilized whole eggs 9.59 parts by weight, white sugar 4.79 parts by weight, sweetener (trimoline) 0.29 parts by weight,

When performing process (A-2), 0.48 parts by weight of emulsifier (SP), 4.79 parts by weight of soft flour, 0.02 parts by weight of baking powder,

When performing the process (A-3), 0.96 parts by weight of edible oil, 0.48 parts by weight of milk, compound margarine (Grand 500), and 0.10 parts by weight of rum are used in the composition ratio.

On the other hand, in the present invention, the step (B) of preparing the souffle dough includes a step (B-1) of mixing a predetermined amount of fresh cream (candia fresh cream), and milk, and

After mixing a predetermined amount of soft flour and milk, adding the step (B-1) to gelatinization (B-2),

A process of gently dissolving a predetermined amount of cream cheese (Bianca) and compound margarine (Grand 500) (containing butter and fresh cream) (B-3),

The step (B-4) of adding the step (B-2) to the mixture in the step (B-3) and mixing evenly,

A step (B-5) of adding and mixing sterilized egg yolk to the mixture in the step (B-4), and

Process of making meringue by whipping by adding a natural meringue stabilizer (Inagel-C) that maintains the stability of sterilized egg white, white sugar, and air bubbles to increase shape retention (B-6),

A step of dividing the meringue made in the step (B-6) into the mixture in the step (B-5) two times, taking out a small amount, mixing wasabi, and then mixing it evenly in the whole dough (B-7) and,

After piping 400g of meringues evenly mixed with wasabi in the molding mold in step (B-7), put it in an oven and bake it at 160℃ and 140℃ for 50 minutes, then remove it from the mold and freeze it when it cools down (B -8).

Here, among the materials used to complete the souffle, the materials used in the step (B) of manufacturing the souffle dough are based on 100 parts by weight of the total mixed composition,

(B-1) Fresh cream (Candia fresh cream) 7.57 parts by weight, milk 13.26 parts by weight

(B-2) 5.21 parts by weight of soft flour, 10.42 parts by weight of milk,

(B-3) 14.11 parts by weight of cream cheese (Bianca) when performing, 4.70 parts by weight of compound margarine (including butter and fresh cream) (Grand 500)

(B-5) 4.27 parts by weight of sterilized egg yolk when performed

(B-6) sterilized egg white 8.46 parts by weight, white sugar 8.35 parts by weight, natural meringue stabilizer (Inagel-C) 0.02 parts by weight,

(B-7) It is used in a composition ratio of 0.64 parts by weight of wasabi.

If you add too much wasabi, the spicy taste of wasabi will be too strong and it will not match the ingredients. If you add too little wasabi, the unique taste and characteristics of wasabi will not be expressed at all. In addition, it was administered at the maximum composition ratio so that the various efficacy effects of wasabi can be exhibited naturally.

On the other hand, in the step (C) of manufacturing and completing a souffle cake in the present invention, first, a step (A) of producing a white sheet is performed, and a white sheet cut to a thickness of 1.5 cm is put into a souffle mold, and then the souffle dough is applied on the top A process (C-1) of piping 400 g of frozen souffle dough made by performing the manufacturing step (B) and mixing the wasabi evenly and baking it;

When baking is performed in step (C-1), after cooling, the soufflé frame is removed, and then deco snow is sprayed on the top surface of the molded object and then frozen (C-2).

Here, among the materials used to complete the souffle, in the case of the materials used in the step (A) of manufacturing a white sheet, based on 100 parts by weight of the total mixed composition,

When performing process (A-1), sterilized whole eggs 9.59 parts by weight, white sugar 4.79 parts by weight, sweetener (trimoline) 0.29 parts by weight,

When performing process (A-2), 0.48 parts by weight of emulsifier (SP), 4.79 parts by weight of soft flour, 0.02 parts by weight of baking powder,

When performing the process (A-3), 0.96 parts by weight of edible oil, 0.48 parts by weight of milk, compound margarine (Grand 500), and 0.10 parts by weight of rum are used in the composition ratio.

Hereinafter, the present invention will be described through manufacturing examples. However, the following preparation examples are intended to specifically illustrate the present invention, and are not intended to limit the scope of the present invention to the following examples.

<Production Example>

1. Preparation of white sheet (step (A))

Based on the total weight of the material used to complete the souffle cake, 519.68g,

First, 49.82 g of sterilized whole eggs, 24.91 g of white sugar, and 1.49 g of sweetener (trimoline) were mixed, followed by bathing at 25°C (step (A-1)).

Then, 2.49 g of an emulsifier (SP), 24.91 g of soft flour, and 0.10 g of baking powder were struck and mixed 100% in the bath mixture (step (A-2)).

Then, 4.98g of cooking oil, 2.49g of milk, 4.98g of compound margarine (grand 500) (containing butter and fresh cream) were dissolved in a water bath, and 0.50g of rum was mixed (step (A-3)).

Then, the water bath mixture in the step (A-3) was put into the mixing mixture in the step (A-2) and mixed evenly (step (A-4)).

Then, 350 g of the mixed dough prepared in the above step (A-4) was petted in a pen and baked in an oven, but baked at 170° C. and 160° C. for 25 minutes (Step (A-5)).

Then, after cooling the sheet baked in the step (A-5), the sheet paper was separated and cut to a thickness of 1.5 cm to complete the white sheet (step (A-6)).

2. Manufacture of souffle dough (Step (B))

Based on the total weight of the material used to complete the souffle cake, 519.68g,

First, 39.33 g of fresh cream (candia fresh cream) and 68.93 g of milk were mixed and boiled (step (B-1)).

Then, after mixing 27.07 g of soft flour and 54.13 g of milk, the mixture in the step (B-1) was added and gelatinized (step (B-2)).

Then, 73.33 g of cream cheese (Bianca) and 24.40 g of compound margarine (Grand 500) (containing butter and fresh cream) were gently released (Step (B-3)).

Then, the step (B-2) was added to the mixture in the step (B-3) and mixed evenly (step (B-4)).

Then, 22.07 g of sterilized egg yolk was added to the mixture in the step (B-4) and mixed (step (B-5)).

Then, sterilized egg white 43.95g, white sugar 43.38g, and 0.08g of natural meringue stabilizer (Inagel-C) were added to increase the shape retention by maintaining the stability of air bubbles to make meringues (step (B-6)).

Then, the meringue made in the step (B-6) was divided into the mixture in the step (B-5) two times, and a small amount was taken out, and 3.34 g of wasabi was mixed, and then evenly mixed with the whole dough (step (B-7)).

Then, 400 g of meringues mixed with wasabi evenly in the process (B-7) were piped into a mold and then put in an oven and baked for 50 minutes at 160°C above and 140°C below. Then, after cooling, it was removed from the mold and stored frozen (Step (B-8)).

3. Souffle cake completion (Step (C))

A frozen soufflé in which the wasabi made by performing the step (A) of manufacturing the white sheet and putting the white sheet cut to a thickness of 1.5 cm into the souffle mold and then performing the step (B) of manufacturing the souffle dough on the top surface (B) 400 g of dough was piped and baked (step (C-1)).

Then, after baking was over, after cooling, the souffle mold was removed, and 3.00g of deco snow was sprinkled on the top of the molding to complete the souffle cake. Then, the finished souffle cake was stored frozen (Step (C-2)).

As a result of testing the texture and flavor of the souffle cake prepared in this way, it was not only sweet, soft and very moist, but also received a very good rating because it conveys the unique taste and aroma of wasabi.

In addition, as described above, wasabi's various functions, namely, help to improve respiratory diseases, reduce cholesterol levels, reduce the risk of stroke or heart attack, and help improve heart health by destroying and inhibiting the formation of blood clots. , It has the effect of alleviating inflammation of the body including arthritis, contains little sodium or cholesterol, contains a lot of vitamin C, and is rich in various minerals such as vitamin B, thiamine niacin, riboflavin, and folic acid to prevent osteoporosis and prevent aging. It also helps in beauty and stimulates the stomach wall to awaken the central nervous system and stimulates the flow of blood to improve digestion and increase appetite, as well as antibacterial function to counter bacteria. Because it acts on oral health, it is good for preventing tooth decay, strengthens immunity by increasing the number of white blood cells, warms the body and facilitates blood circulation, so it has various effects such as helping people with cold or cold hands and feet. It is believed that the characteristics of wasabi that have been exhibited are more complex, so that the texture, flavor, and taste are very excellent, while the characteristics of wasabi work together to help the public health.

As described above, although the present invention has been described by a limited embodiment, it is by no means limited by this embodiment, and the technical spirit and the following by those of ordinary skill in the technical field to which the present invention pertains. It goes without saying that various modifications and variations are possible within the equivalent range of the claims to be described.

Claims (4)

Manufacturing a white sheet (A);
Step (B) of preparing souffle dough;
It comprises a step (C) of completing a souffle cake using the white sheet of a predetermined size prepared in step (A) and the souffle dough prepared in step (B),
The step (A) of preparing the white sheet is a step (A-1) of mixing sterilized whole eggs, white sugar, and a sweetener (trimoline) and bathing at a temperature of 25° C.,
Step (A-2) of adding an emulsifier (SPE) to the boiling water mixture in the step (A-1), adding a predetermined amount of soft flour and baking powder, and mixing 100%;
A step of mixing rum after dissolving a predetermined amount of cooking oil, milk, and compound margarine (Grand 500) (containing butter and fresh cream) with a water bath (A-3), and
The step (A-4) of putting the boiling water mixture in the step (A-3) into the mixing mixture in the step (A-2) and evenly mixing,
A step (A-5) of baking 350 g of the mixed dough prepared in the above step (A-4) with a pen and putting it in an oven for 25 minutes at 170°C above and 160°C below,
It includes a process (A-6) of cooling the sheet baked in the above process (A-5), separating the sheet paper, and cutting it to a thickness of 1.5 cm to complete a white sheet,
The step (B) of preparing the souffle dough includes a step (B-1) of mixing a predetermined amount of fresh cream (Candia fresh cream), and milk, and
After mixing a predetermined amount of soft flour and milk, a step (B-2) of putting the mixture in the step (B-1) and gelatinizing,
A process of gently dissolving a predetermined amount of cream cheese (Bianca) and compound margarine (Grand 500) (containing butter and fresh cream) (B-3),
The step (B-4) of adding the step (B-2) to the mixture in the step (B-3) and mixing evenly,
A step (B-5) of adding and mixing sterilized egg yolk to the mixture in the step (B-4), and
Process of making meringue by whipping by adding a natural meringue stabilizer (Inagel-C) that maintains the stability of sterilized egg white, white sugar, and air bubbles to increase shape retention (B-6),
A step of dividing the meringue made in the step (B-6) into the mixture in the step (B-5) two times, taking out a small amount, mixing wasabi, and then mixing it evenly in the whole dough (B-7) and,
After piping 400g of meringues evenly mixed with wasabi in the molding mold in step (B-7), put it in an oven and bake it at 160℃ and 140℃ for 50 minutes, then remove it from the mold and freeze it when it cools down (B -8) is included,
Step (C) of completing a souffle cake using the white sheet of a predetermined size prepared in step (A) and the soufflé dough prepared in step (B)
First, perform the step (A) of manufacturing a white sheet, put the white sheet cut to a thickness of 1.5 cm into the soufflé frame, and then perform the step (B) of manufacturing a souffle dough on the top surface, and then the wasabi made by mixing evenly is frozen. The process of baking by piping 400g of souffle dough (C-1),
A method for producing functional soufflé cake containing wasabi, characterized in that it comprises a process (C-2) of cooling and removing the souffle frame after baking in the process (C-1), spraying deco snow on the top of the molded object, and freezing it. The method of claim 1,
The composition ratio of the materials in the step (A) of manufacturing the white sheet,
Based on 100 parts by weight of the total mixed composition used to complete the souffle cake,
When performing process (A-1), sterilized whole eggs 9.59 parts by weight, white sugar 4.79 parts by weight, sweetener (trimoline) 0.29 parts by weight,
When performing process (A-2), 0.48 parts by weight of emulsifier (SP), 4.79 parts by weight of soft flour, 0.02 parts by weight of baking powder,
A method for manufacturing functional soufflé containing wasabi that is characterized by having a composition ratio of 0.96 parts by weight of edible oil, 0.48 parts by weight of milk, compound margarine (Grand 500), and 0.10 parts by weight of rum when performing step (A-3). The method of claim 1,
The composition ratio of the materials in the step (B) of manufacturing souffle dough is,
Based on 100 parts by weight of the total mixed composition used to complete the souffle cake,
(B-1) Fresh cream (Candia fresh cream) 7.57 parts by weight, milk 13.26 parts by weight
(B-2) 5.21 parts by weight of soft flour, 10.42 parts by weight of milk,
(B-3) 14.11 parts by weight of cream cheese (Bianca) when performing, 4.70 parts by weight of compound margarine (including butter and fresh cream) (Grand 500)
(B-5) 4.27 parts by weight of sterilized egg yolk when performed
(B-6) sterilized egg white 8.46 parts by weight, white sugar 8.35 parts by weight, natural meringue stabilizer (Inagel-C) 0.02 parts by weight,
(B-7) Wasabi-containing functional soufflé manufacturing method, characterized in that it has a composition ratio of 0.64 parts by weight of wasabi when performed. The method of claim 1,
The composition ratio of deco snow in the step (C) of completing the souffle cake,
Based on 100 parts by weight of the total mixed composition used to complete the souffle cake,
A method for producing functional soufflé containing wasabi, characterized in that it has a composition ratio of 0.58 parts by weight of deco snow when performing the process (C-2).