KR20200108131A - Methods for manufacture of lactobacillus crepecake - Google Patents

Methods for manufacture of lactobacillus crepecake Download PDF

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KR20200108131A
KR20200108131A KR1020190025683A KR20190025683A KR20200108131A KR 20200108131 A KR20200108131 A KR 20200108131A KR 1020190025683 A KR1020190025683 A KR 1020190025683A KR 20190025683 A KR20190025683 A KR 20190025683A KR 20200108131 A KR20200108131 A KR 20200108131A
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weight
parts
lactic acid
acid bacteria
crepe
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KR1020190025683A
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KR102247471B1 (en
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김규환
이학길
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(주)앨리스가든
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/44—Pancakes or crêpes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23Y2220/00—

Abstract

The present invention relates to a method for producing a lactobacillus crape cake. The method comprises the steps of: (A) preparing ingredients; (B) mixing the ingredients; (C) thinly baking dough on a frying pan; (D) producing a cream stuffing material; and (E) performing piece-cutting. According to the present invention, through process enhancement and quality enhancement, a high quality lactobacillus crape cake which is digested well and beneficial to health can be produced.

Description

유산균 크레이프케익 제조방법{Methods for manufacture of lactobacillus crepecake}Lactobacillus crepecake manufacturing method {Methods for manufacture of lactobacillus crepecake}

본 발명은 유산균 크레이프케익 제조방법에 관한 것으로, 더욱 상세하게는 공정개선 및 품질개선을 통해 전체적으로 기존제품보다 식감과 풍미 그리고 맛이 매우 우수하고 인체에 유익한 유산균을 사용하여 유산균의 특성이 발휘되면서 소화가 잘되고 건강에도 유익한 고품질의 유산균 크레이프케익을 제조하기 위한 유산균 크레이트케익 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a lactic acid bacteria crepe cake, and more particularly, through process improvement and quality improvement, the texture, flavor, and taste are very superior to the existing products and are digested while the properties of lactic acid bacteria are exhibited using lactic acid bacteria that are beneficial to the human body. It relates to a method of manufacturing a lactic acid bacteria crate cake for producing high-quality lactic acid bacteria crepe cakes that are good for health and good for health.

현대인의 식생활은 점차 서구화 및 다양화되고 있으며, 핵가족화 또는 바쁜 현대인들의 일상으로 인해 빵이나, 케익, 크레이프 등의 소비가 꾸준히 증가하고 있다.The dietary life of modern people is gradually westernized and diversified, and consumption of bread, cakes, and crepes is steadily increasing due to the nuclear familyization or the daily life of busy modern people.

일반적으로 크레이프는 밀가루 반죽을 얇게 구운 뒤 다양한 재료를 넣고 싸먹는 크레페에서 발전하였다. 일본사람들은 초콜릿, 잼, 아이스크림 등 사람들의 취향에 맞는 다양한 종류의 토핑을 올려서 크레페를 마무리했고 이후 크레페는 새로운 음식으로 변신을 꾀하고 있다.In general, crepe developed from a crepe in which dough is thinly baked and then wrapped with various ingredients. Japanese people finished crepes with a variety of toppings that suit people's tastes, such as chocolate, jam, ice cream, etc. After that, crepes are trying to transform into new foods.

크레페의 얇고 둥근 모습은 중국의 ‘전병’과 대단히 흡사하기 때문에 일부에서는 중국에서 유래되었다고 주장하지만 일반 적으로 BC 7000년경 이집트에서 처음 만들어졌다는 설이 유력하다. 크레페의 어원은 라틴어의 ‘Crispa(동그랗게 만들다)’이며 프랑스에서는 처음 ‘파누게’라고 불리기도 하였다. 프랑스식 크레페의 유래는 브르타뉴 지역의 한 여성이 평평한 돌판 위에 밀가루 반죽을 쏟았는데 시간이 지나서 보니 납작하게 눌어붙어 있었던 것에서부터 시작되었다는 설이 있다. '성모 정화의 날'인 16세기 2월 2일에는 왼손에 코인, 오른손에는 크레페를 굽는 '크레페 운세'를 보기도 하였고, 이후 각종 연회나 축제 때 빼놓지 않고 등장하는 메뉴가 되었으며 17세기를 거치면서부터 일반적인 가정에서도 본격적으로 만들어 먹기 시작하였다.The thin and round shape of the crepe is very similar to the Chinese ‘jeonbyeong’, so some claim that it originated in China, but it is generally believed that it was first made in Egypt around 7000 BC. The etymology of crepe is ‘Crispa (to make a circle)’ in Latin, and it was first called ‘panugue’ in France. There is a theory that the origin of the French crepe started when a woman in the Bretagne region poured dough on a flat stone plate, but it was sticking flat as time passed. On February 2nd of the 16th century, which is the'Day of Purification of Our Lady', a coin in the left hand and a crepe in the right hand were baked'crepe fortunes', and since then, it has become a menu that has not been left out at various banquets and festivals. Even ordinary homes began to make and eat in earnest.

프랑스 북서부 지방인 브르타뉴 지역에서 최초로 시작된 크레페는 사실 밀이 아니라 메밀로 만든 크레페였다. 이 지역에서는 갈레트(Galette)라고도 부르며, 브르타뉴 지역은 오래 전부터 토질이 척박하여 밀의 생산이 어려웠는데 중세시대 서남아시아에서 건너온 메밀을 사용하여 크레페를 만들었다. 그렇기 때문에 지금도 브르타뉴 지역을 가면 오직 메밀만을 사용한 크레페를 찾아 볼 수 있다.The first crepes that began in the Bretagne region of northwestern France were actually made of buckwheat rather than wheat. In this region, it is also called Gallet, and the production of wheat was difficult due to the poor soil quality in the Bretagne region, but crepes were made using buckwheat from Southwest Asia in the Middle Ages. That's why you can still find crepes using only buckwheat in the Bretagne region.

메밀로 만든 크레페가 많은 사람들에게 사랑을 받자 타 지역 사람들은 프랑스 본토 크레페는 그 모습이 얇고 둥근 중국의 ‘전병’과 유사하다.에서 다양하게 활용되던 밀을 섞기 시작하였고 크레페는 지금의 위치에 오르게 되었다. 프랑스식 크레페를 제대로 즐기기 위해서는 '시드르(cidre)'라는 시큼한 음료를 곁들여야 한다.As crepes made from buckwheat were loved by many people, people in other regions began to mix wheat that was used in various ways in the French mainland crepes, which are similar in shape to China's rice crackers. Became. In order to properly enjoy French crepes, you need to serve them with a sour drink called'cidre'.

노르망디(Normandie)지역이 원산지인 사과즙을 원료로 만든 발효주인 시드르는 영어로 사이다라고 불린다. 시큼한 사과와인이라고 해도 무방한 시드르는 약간의 알코올 성분을 포함하고 있지만 포도로 만든 와인보다 도수가 낮아 좀 더 편하게 즐기는 음료다.Sidre, a fermented liquor made from apple juice originating from the Normandie region, is called cider in English. Sidre, which can be said to be a sour apple wine, contains a little alcohol, but it has a lower content than grape wine, making it a more comfortable drink.

처음 프랑스의 크레페는 지금의 것보다 좀 더 얇고 큰 모습이었으며 햄과 야채 등 한 끼 식사로 손색없을 만큼의 무게감 있는 재료들을 넣어 먹었다. 하지만 1977년 일본의 하라주쿠에서 유행하기 시작한 팬케이크는 이후 새로운 '크레페'로 알려지기 시작하였으며 이 크레페에는 크림과 시럽 등 디저트에 사용되는 소스가 첨가되었고 이후 디저트의 개념으로 대중들의 입맛을 사로잡기 시작했다.At first, French crepes were thinner and larger than what they are today, and they put ham and vegetables with weighty ingredients that were comparable to one meal. However, pancakes, which began to become popular in Harajuku, Japan in 1977, began to be known as a new crepe, and sauces used in desserts such as cream and syrup were added to this crepe, and the concept of dessert later began to capture the taste of the public. .

따라서, 현재에도 맛과 영양 그리고 풍미가 뛰어난 크레이프를 제조하여 어디서나 장소에 구애됨이 없이 손쉽게 구매하여 먹을 수 있도록 하기 위한 공정개선 및 품질개선이 절실히 요구되고 있는 것이 현실정이다.Therefore, even now, process improvement and quality improvement are urgently required to make crepes with excellent taste, nutrition, and flavor so that they can be easily purchased and eaten anywhere, anywhere.

그밖에 다양한 종류의 크레페,크레이프를 제조하는 방법은 한국특허출원 제10-2012-0121907호, 동 제10-2011-0139380호, 동 제10-2009-0025840호, 동 제10-2004-0085191호 등이 있다.In addition, various types of crepes and methods of manufacturing crepe are available in Korea Patent Application No. 10-2012-0121907, 10-2011-0139380, 10-2009-0025840, 10-2004-0085191, etc. There is this.

본 발명은 상기와 같은 제반문제점을 감안하여 안출한 것으로, 공정개선 및 품질개선을 통해 전체적으로 기존제품보다 식감과 풍미 그리고 맛이 매우 우수하고 인체에 유익한 유산균을 사용하여 유산균의 특성이 발휘되면서 소화가 잘되고 건강에도 유익한 고품질의 유산균 크레이프를 제조하기 위한 유산균 크레이트케익 제조방법을 제공하여 많은 사람들이 고품질의 유산균 크레이프케익을 보다 널리 즐길 수 있도록 하여 주고자 함에 그 목적을 둔 것이다.The present invention was conceived in consideration of the above problems, and through process improvement and quality improvement, the texture, flavor, and taste are very superior to existing products, and the properties of lactic acid bacteria are exhibited using lactic acid bacteria that are beneficial to the human body. It aims to provide a method for manufacturing lactic acid bacteria crates to make high-quality lactic acid bacteria crepes that are good and beneficial for health, so that many people can enjoy high quality lactic acid bacteria crepe cakes more widely.

상기 해결하고자 하는 과제에 기재한 목적을 달성하기 위한 수단으로서의 본 발명의 유산균 크레이프케익 제조방법은 기본적으로 유산균 크레이프케익을 제조하기 위한 전체 혼합물 100 중량부를 기준으로,The method for producing a lactic acid bacteria crepe cake of the present invention as a means for achieving the object described in the problem to be solved is basically based on 100 parts by weight of the total mixture for producing a lactic acid bacteria crepe cake,

전란 9.73 중량부, 황란 3.09중량부, 박력분 66.67중량부, 설탕 2.29 중량부, 우유 32.59중량부, 소금 0.09중량부, 럼주 0.14중량부, 바닐라분말 0,02중량부, 바닐라에센스 0.11중량부, 버터 1.24중량부, 칸디아생크림 41.19중량부, 카스타드믹스 4.81중량부, 모카엑기스 0.07중량부, 유산균 0.07중량부를 준비하는 단계(A)와;Whole egg 9.73 parts by weight, yellow egg 3.09 parts by weight, soft flour 66.67 parts by weight, sugar 2.29 parts by weight, milk 32.59 parts by weight, salt 0.09 parts by weight, rum 0.14 parts by weight, vanilla powder 0,02 parts by weight, vanilla essence 0.11 parts by weight, butter Step (A) of preparing 1.24 parts by weight, 41.19 parts by weight of Candia fresh cream, 4.81 parts by weight of custard mix, 0.07 parts by weight of mocha extract, and 0.07 parts by weight of lactic acid bacteria;

전란 9.73 중량부와 황란 3.09중량부를 풀어준 후 우유 30.53중량부, 박력분 66.67중량부, 설탕 2.29 중량부, 소금 0.09중량부, 럼주 0.14중량부를 풀어준 후 이들을 혼합하는 단계(B)와;After loosening 9.73 parts by weight of whole eggs and 3.09 parts by weight of yellow eggs, 30.53 parts by weight of milk, 66.67 parts by weight of soft flour, 2.29 parts by weight of sugar, 0.09 parts by weight of salt, 0.14 parts by weight of rum are released and then mixing them (B);

상기 단계(B)에서의 혼합물에 바닐라분말 0,02중량부와 바닐라에센스 0.11중량부를 혼합한 후 버터 1.24중량부를 녹여 넣어 반죽하고 반죽이 마무리되면 이를 후라이펜에 넣어 얇게 굽는 단계(C)와;Mixing 0,02 parts by weight of vanilla powder and 0.11 parts by weight of vanilla essence into the mixture in step (B), melting 1.24 parts by weight of butter and kneading, and when the dough is finished, putting it in a frying pen and baking thinly;

칸디아생크림 41.19중량부를 휘핑한 후 카스타드믹스 4.81중량부와 우유 2.06중량부와 모카엑기스 0.07중량부 그리고 유산균 0.07중량부를 넣고 혼합하여 크림속재료를 제조하는 단계(D)와;(D) preparing a cream ingredient by whipping 41.19 parts by weight of Candia fresh cream and then mixing 4.81 parts by weight of custard mix, 2.06 parts by weight of milk, 0.07 parts by weight of mocha extract, and 0.07 parts by weight of lactic acid bacteria;

상기 단계(D)에서 얇게 구워진 크레이프반죽 상면에 상기 단계(D)에서의 크림속재료를 바르고 그 위에 구워진 크레이프반죽을 다시 올리고 크림속재료를 바르는 작업을 반복하여 다단으로 샌드한 후 소정크기의 조각으로 재단하는 단계(E)를 포함하여 이루어짐을 그 특징으로 한다.Apply the cream ingredient in step (D) to the top surface of the crepe dough thinly baked in step (D), put the baked crepe dough on it again, and repeat the process of applying the cream ingredient material to sand in multiple stages, and cut it into pieces of a predetermined size. It characterized in that it is made including the step (E).

여기서, 상기 단계(D)에서의 유산균은, 공지된 다양한 제품의 유산균을 사용할 수 있는데 본 발명에서는 인체유래유산균인 비피도박테리움(BGN4), 비피도박테리움 롱검(BORI), 락토바실러스균을 이용하여 제조된 프로바이오틱스(ROBIOTICS)를 사용하였다.Here, as the lactic acid bacteria in the step (D), lactic acid bacteria of various known products can be used.In the present invention, the lactic acid bacteria derived from the human body are Bifidobacterium (BGN4), Bifidobacterium longum (BORI), and Lactobacillus bacteria. The prepared probiotics (ROBIOTICS) were used.

프로바이오틱스를 사용하는 이유는 섭취시 장에 도잘해서 젖산을 생성하게 되는데 유해균을 감소시키고 인체에 유익한 유익균들은 더욱 증식할 수 있도록 장내환경을 산성으로 만들어 주어 결과적으로 장내 환경을 건강하게 만들어 주기 때문이다.The reason for using probiotics is that when ingested, it produces lactic acid by swelling in the intestine.It reduces harmful bacteria and makes the intestinal environment acidic so that beneficial bacteria that are beneficial to the human body can proliferate further, and as a result, it makes the intestinal environment healthy.

본 발명에 의해 제조된 유산균 크레이프케익은 품질개선을 통해 전체적으로 기존제품보다 식감과 풍미 그리고 맛이 매우 우수한 것은 기본이고,It is fundamental that the lactobacillus crepe cake produced by the present invention has very superior texture, flavor, and taste overall than the existing products through quality improvement,

여기에 더불어 특수하게 제조된 유산균을 이용하는 것이어서 크림속재료에 함유된 유산균에 의해 시큼 상큼한 맛이 달콤한 맛과 어우러져 식감과 풍미 그리고 맛이 극대화 되고, 유산균의 특성이 복합적으로 발휘되어 장내 유해세포를 감소시켜 주고, 장내 발암물질을 감소시켜 주며, 설사, 변비를 개선시켜주며, 과민성 장 증상을 개선시켜 주며, 아토피와 알레르기의 예방에 도움을 주는 등의 여러가지 효능 효과가 복합적으로 더 발휘된다.In addition to this, specially manufactured lactic acid bacteria are used, so that the sour and refreshing taste harmonizes with the sweet taste by the lactic acid bacteria contained in the cream ingredient, maximizing the texture, flavor and taste, and the characteristics of the lactic acid bacteria are exhibited in combination to reduce harmful cells in the intestine. It is more effective in a variety of effects such as reducing carcinogens in the intestine, improving diarrhea and constipation, improving irritable bowel symptoms, and helping to prevent atopy and allergies.

따라서, 결과적으로 본 발명은 밀가루나 계란등에 알레르기가 있는 사람들도 거부감없이 먹을 수 있고 먹은 후에는 소화가 잘되 더부룩하지 않기때문에 안심하고 먹을 수 있는 것은 물론 국민 건강까지도 도움을 줄 수 있는 고품질의 유산균 크레이프케익을 제공하여 보다 많은 소비자가 안심하고 널리 즐길 수 있도록 하는 매우 획기적인 발명임이 분명하다.Therefore, as a result, the present invention is a high-quality lactic acid bacteria crepe that can help people who are allergic to flour or eggs without reluctance, and that after eating it can be easily digested but not bloated, so that it can be eaten with confidence as well as help the public health. It is obviously a very groundbreaking invention that provides cakes so that more consumers can enjoy them widely.

이하 본 발명의 바람직한 실시 예를 통해 상세히 설명하기에 앞서, 본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정하여 해석되어서는 아니 되며, 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야 함을 밝혀둔다.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.

먼저, 본 발명의 유산균 크레이프케익 제조방법은 공정개선 및 품질개선을 통해 전체적으로 기존제품보다 식감과 풍미 그리고 맛이 매우 우수한 것은 기본이고,First, the lactic acid bacteria crepe cake manufacturing method of the present invention is basically superior in texture, flavor, and taste to the existing products through process improvement and quality improvement.

여기에 더불어 특수하게 제조된 유산균을 이용하는 것이어서 크림속재료에 함유된 유산균에 의해 시큼 상큼한 맛이 달콤한 맛과 어우러져 식감과 풍미 그리고 맛이 극대화 되고, 유산균의 특성이 복합적으로 발휘되어 장내 유해세포를 감소시켜 주고, 장내 발암물질을 감소시켜 주며, 설사, 변비를 개선시켜주며, 과민성 장 증상을 개선시켜 주며, 아토피와 알레르기의 예방에 도움을 줌으로써 밀가루나 계란등에 알레르기가 있는 사람들도 거부감없이 먹을 수 있고 먹은 후에는 소화가 잘되 더부룩하지 않기때문에 안심하고 먹을 수 있으며 건강까지도 도움을 줄 수 있도록 한 것에 그 특징이 있는 것이다.In addition to this, specially manufactured lactic acid bacteria are used, so the sour and refreshing taste is harmonized with the sweet taste by the lactic acid bacteria contained in the cream material, maximizing the texture, flavor, and taste, and the characteristics of lactic acid bacteria are exhibited in combination to reduce harmful cells in the intestine. It reduces carcinogens in the intestine, improves diarrhea and constipation, improves irritable bowel symptoms, and helps prevent atopy and allergies, so that even people who are allergic to flour or eggs can eat without reluctance. Afterwards, it is easy to digest, but it is not bloated, so you can eat with confidence and even help your health.

이와같은 특징을 가지는 본 발명의 유산균 크레이프케익 제조방법은 유산균 크레이프케익을 제조하기 위한 전체 혼합물 100 중량부를 기준으로,The method for producing a lactic acid bacteria crepe cake of the present invention having such characteristics is based on 100 parts by weight of the total mixture for preparing a lactic acid bacteria crepe cake,

전란 9.73 중량부, 황란 3.09중량부, 박력분 66.67중량부, 설탕 2.29 중량부, 우유 32.59중량부, 소금 0.09중량부, 럼주 0.14중량부, 바닐라분말 0,02중량부, 바닐라에센스 0.11중량부, 버터 1.24중량부, 칸디아생크림 41.19중량부, 카스타드믹스 4.81중량부, 모카엑기스 0.07중량부, 유산균 0.07중량부를 준비하는 단계(A)와;Whole egg 9.73 parts by weight, yellow egg 3.09 parts by weight, soft flour 66.67 parts by weight, sugar 2.29 parts by weight, milk 32.59 parts by weight, salt 0.09 parts by weight, rum 0.14 parts by weight, vanilla powder 0,02 parts by weight, vanilla essence 0.11 parts by weight, butter Step (A) of preparing 1.24 parts by weight, 41.19 parts by weight of Candia fresh cream, 4.81 parts by weight of custard mix, 0.07 parts by weight of mocha extract, and 0.07 parts by weight of lactic acid bacteria;

전란 9.73 중량부와 황란 3.09중량부를 풀어준 후 우유 30.53중량부,박력분 66.67중량부, 소금 0.09중량부, 럼주 0.14중량부를 풀어준 후 이들을 혼합하는 단계(B)와;(B) after loosening 9.73 parts by weight of whole eggs and 3.09 parts by weight of yellow eggs, 30.53 parts by weight of milk, 66.67 parts by weight of thin wheat flour, 0.09 parts by weight of salt, 0.14 parts by weight of rum, and then mixing them;

상기 단계(B)에서의 혼합물에 바닐라분말 0,02중량부와 바닐라에센스 0.11중량부를 혼합한 후 버터 1.24중량부를 녹여 넣어 반죽하고 반죽이 마무리되면 이를 후라이펜에 넣어 얇게 굽는 단계(C)와;Mixing 0,02 parts by weight of vanilla powder and 0.11 parts by weight of vanilla essence into the mixture in step (B), melting 1.24 parts by weight of butter and kneading, and when the dough is finished, putting it in a frying pen and baking thinly;

칸디아생크림 41.19중량부를 휘핑한 후 카스타드믹스 4.81중량부와 우유 2.06중량부와 모카엑기스 0.07중량부 그리고 유산균 0.07중량부를 넣고 혼합하여 크림속재료를 제조하는 단계(D)와;(D) preparing a cream ingredient by whipping 41.19 parts by weight of Candia fresh cream and then mixing 4.81 parts by weight of custard mix, 2.06 parts by weight of milk, 0.07 parts by weight of mocha extract, and 0.07 parts by weight of lactic acid bacteria;

상기 단계(D)에서 얇게 구워진 크레이프반죽 상면에 상기 단계(D)에서의 크림속재료를 바르고 그 위에 구워진 크레이프반죽을 다시 올리고 크림재료를 바르는 작업을 반복하여 다단으로 샌드한 후 소정크기의 조각으로 재단하는 단계(E)를 포함하여 이루어진다.Apply the cream ingredients in step (D) to the top surface of the crepe dough thinly baked in step (D), put the baked crepe dough back on it, and repeat the process of applying the cream material to sand in multiple stages, and cut into pieces of a predetermined size. It is achieved including the step (E).

여기서, 상기 단계(D)에서의 유산균은, 공지된 다양한 제품의 유산균을 사용할 수 있는데 본 발명에서는 인체유래유산균인 비피도박테리움(BGN4), 비피도박테리움 롱검(BORI), 락토바실러스균을 이용하여 제조된 프로바이오틱스(ROBIOTICS)를 사용하였다.Here, as the lactic acid bacteria in the step (D), lactic acid bacteria of various known products can be used.In the present invention, the lactic acid bacteria derived from the human body are Bifidobacterium (BGN4), Bifidobacterium longum (BORI), and Lactobacillus bacteria. The prepared probiotics (ROBIOTICS) were used.

프로바이오틱스를 사용하는 이유는 섭취시 장에 도잘해서 젖산을 생성하게 되는데 유해균을 감소시키고 인체에 유익한 유익균들은 더욱 증식할 수 있도록 장내환경을 산성으로 만들어 주어 결과적으로 장내 환경을 건강하게 만들어 주는 효능, 효과가 있기 때문이다.The reason for using probiotics is that when ingested, the intestines produce lactic acid, which reduces harmful bacteria and makes the intestinal environment acidic so that beneficial bacteria that are beneficial to the human body can proliferate further, resulting in the effect and effect of making the intestinal environment healthy. Because there is.

상기와 같은 단계들을 모두 수행하게 되면 기존제품보다 더 달콤하고 촉촉하고 부드러우면서도 크림속재료에 함유된 유산균에 의해 시큼 상큼한 맛까지 어우러져 식감과 풍미 그리고 맛이 매우 우수한 고품질의 유산균 크레이프케익을 제조할 수 있다.If all of the above steps are performed, it is sweeter, more moist and softer than the existing product, but the lactic acid bacteria contained in the cream ingredient harmonizes the sour and refreshing taste to produce a high-quality lactic acid bacteria crepe cake with excellent texture, flavor, and taste. have.

이하, 실험예를 통하여 본 발명에 대해서 설명하고자 한다. 다만, 하기의 실시예는 본 발명을 구체적으로 설명하기 위한 것으로, 본 발명의 범위를 하기의 실 시예로 한정하는 것은 아니다.Hereinafter, the present invention will be described through experimental examples. However, the following 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.

<제조예><Production Example>

전란 141.67g, 황란 45.00g, 박력분 66.67g, 설탕 33.33g, 우유 474.67g, 소금 1.33g, 럼주 2.00g, 바닐라분말 0,33g, 바닐라에센스 1.67g, 버터 18g, 칸디아생크림 600g, 카스타드믹스 70g, 모카엑기스 1.00g, 유산균 1.00g을 준비하였다(단계(A)).Whole egg 141.67g, yellow egg 45.00g, soft flour 66.67g, sugar 33.33g, milk 474.67g, salt 1.33g, rum 2.00g, vanilla powder 0,33g, vanilla essence 1.67g, butter 18g, candia fresh cream 600g, custard mix 70g , Mocha extract 1.00g, lactic acid bacteria 1.00g were prepared (step (A)).

여기서, 상기 단계(D)에서의 유산균은, 공지된 다양한 제품의 유산균을 사용할 수 있는데 본 발명에서는 인체유래유산균인 비피도박테리움(BGN4), 비피도박테리움 롱검(BORI), 락토바실러스균을 이용하여 제조된 프로바이오틱스(ROBIOTICS)를 사용하였다.Here, as the lactic acid bacteria in the step (D), lactic acid bacteria of various known products can be used.In the present invention, the lactic acid bacteria derived from the human body are Bifidobacterium (BGN4), Bifidobacterium longum (BORI), and Lactobacillus bacteria. The prepared probiotics (ROBIOTICS) were used.

그런 다음, 전란 141.67g과 황란 45.00g을 풀어준 후 상기 우유 474.67g 중에서 일부인 우유 444.67g, 박력분 66.67g, 설탕 33.33g, 소금 1.33g, 럼주 2.00g을 풀어준 후 이들을 혼합하였다(단계(B)).Then, 141.67 g of whole eggs and 45.00 g of yellow eggs were released, and 444.67 g of milk, 66.67 g of soft flour, 33.33 g of sugar, 1.33 g of salt, and 2.00 g of rum were released, and then they were mixed (step B). )).

그런 다음 상기 단계(B)에서의 혼합물에 바닐라분말 0,33g, 바닐라에센스 1.67g을 혼합한 후 버터 18g을 녹여 넣어 골고루 반죽하고 반죽이 마무리되면 이를 후라이펜에 넣어 얇게 구워냈다(단계(C)).Then, 0,33 g of vanilla powder and 1.67 g of vanilla essence were mixed with the mixture in step (B), and 18 g of butter was melted and kneaded evenly. When the dough was finished, it was baked thinly by putting it in a frying pen (step (C)). .

한편 본 발명에서는 크림속재료를 제조함에 있어서 칸디아생크림 600g을 휘핑한 후 카스타드믹스 70g, 우유 30g, 모카엑기스 1.00g과 그리고 특별하게 제조된 본 발명에서의 유산균 1.00g을 넣고 혼합하여 크림속재료를 제조하였다(단계(D)).Meanwhile, in the present invention, in the preparation of the cream ingredients, after whipping 600 g of Candia fresh cream, 70 g of custard mix, 30 g of milk, 1.00 g of mocha extract, and 1.00 g of specially prepared lactic acid bacteria in the present invention are added and mixed to prepare a cream ingredient. (Step (D)).

그런 다음, 상기 단계(C)에서의 얇게 구워진 크레이프반죽 상면에 상기 단계(D)에서의 크림속재료를 바르고 그 위에 구워진 크레이프반죽을 다시 올리고 크림속재료를 바르는 작업을 반복하여 다단으로 샌드한 후 소정크기의 조각으로 재단함으로써 유산균 크레이프케익을 제조 완성하였다.Then, apply the cream ingredient in step (D) to the top surface of the thinly baked crepe dough in step (C), put the baked crepe dough again on it, and repeat the process of applying the cream ingredient material to sand in multiple stages, The lactic acid bacteria crepe cake was manufactured and completed by cutting it into pieces of

이와같이 제조된 유산균 크레이프케익은 식감, 풍미 등을 테스해 본 결과 달콤하고 부드러우며 촉촉함이 매우 좋을 뿐 만 아니라 크림속재료에 함유된 유산균에 의해 시큼 상큼한 맛이 달콤한 맛과 어우러져 식감과 풍미 그리고 맛이 매우 우수하였다.As a result of testing the texture and flavor of the lactic acid bacteria crepe cake prepared in this way, it is not only sweet, soft and moisturized, but also the sour and refreshing taste harmonized with the sweet taste by the lactic acid bacteria contained in the cream ingredients, so the texture, flavor and taste are very good. It was excellent.

또한, 전술한 바와같이 특수하게 제조된 유산균을 사용하여 크림속재료를 제조하였기때문에 장내 유해세포를 감소시켜 주고, 장내 발암물질을 감소시켜 주며, 설사, 변비를 개선시켜주며, 과민성 장 증상을 개선시켜 주며, 아토피와 알레르기의 예방에 도움을 주는 유산균의 특성이 더불어 작용하여 밀가루나 계란등에 알레르기가 있는 사람들도 거부감없이 먹을 수 있어서 먹은 후에는 소화가 잘되 더부룩하지 않기때문에 안심하고 먹을수 있으며 건강까지도 도움을 줄 수 있게 된다.In addition, since the ingredients in the cream are manufactured using specially prepared lactic acid bacteria as described above, it reduces harmful cells in the intestine, reduces carcinogens in the intestine, improves diarrhea and constipation, and improves irritable bowel symptoms. It has the properties of lactobacillus that help prevent atopy and allergies, so even those with allergies to flour or eggs can eat it without reluctance. After eating, it is easy to digest, but it is not bloated, so you can eat it with confidence and even help your health. I can give it.

Claims (2)

유산균 크레이프케익을 제조하기 위한 전체 혼합물 100 중량부를 기준으로,
전란 9.73 중량부, 황란 3.09중량부, 박력분 66.67중량부, 설탕 2.29 중량부, 우유 32.59중량부, 소금 0.09중량부, 럼주 0.14중량부, 바닐라분말 0,02중량부, 바닐라에센스 0.11중량부, 버터 1.24중량부, 칸디아생크림 41.19중량부, 카스타드믹스 4.81중량부, 모카엑기스 0.07중량부, 유산균 0.07중량부를 준비하는 단계(A)와;
전란 9.73 중량부와 황란 3.09중량부를 풀어준 후 우유 30.53중량부, 박력분 66.67중량부, 설탕 2.29 중량부, 소금 0.09중량부, 럼주 0.14중량부를 풀어준 후 이들을 혼합하는 단계(B)와;
상기 단계(B)에서의 혼합물에 바닐라분말 0,02중량부와 바닐라에센스 0.11중량부를 혼합한 후 버터 1.24중량부를 녹여 넣어 반죽하고 반죽이 마무리되면 이를 후라이펜에 넣어 얇게 굽는 단계(C)와;
칸디아생크림 41.19중량부를 휘핑한 후 카스타드믹스 4.81중량부와 우유 2.06중량부와 모카엑기스 0.07중량부 그리고 유산균 0.07중량부를 넣고 혼합하여 크림속재료를 제조하는 단계(D)와;
상기 단계(D)에서 얇게 구워진 크레이프반죽 상면에 상기 단계(D)에서의 크림속재료를 바르고 그 위에 구워진 크레이프반죽을 다시 올리고 크림속재료를 바르는 작업을 반복하여 다단으로 샌드한 후 소정크기의 조각으로 재단하는 단계(E)를 포함하여 제조됨을 특징으로 하는 유산균 크레이프케익 제조방법.Based on 100 parts by weight of the total mixture for preparing lactic acid bacteria crepe cake,
Whole egg 9.73 parts by weight, yellow egg 3.09 parts by weight, soft flour 66.67 parts by weight, sugar 2.29 parts by weight, milk 32.59 parts by weight, salt 0.09 parts by weight, rum 0.14 parts by weight, vanilla powder 0,02 parts by weight, vanilla essence 0.11 parts by weight, butter (A) preparing 1.24 parts by weight, 41.19 parts by weight of Candia fresh cream, 4.81 parts by weight of custard mix, 0.07 parts by weight of mocha extract, and 0.07 parts by weight of lactic acid bacteria;
After loosening 9.73 parts by weight of whole eggs and 3.09 parts by weight of yellow eggs, 30.53 parts by weight of milk, 66.67 parts by weight of soft flour, 2.29 parts by weight of sugar, 0.09 parts by weight of salt, 0.14 parts by weight of rum are released and then mixing them (B);
Mixing 0,02 parts by weight of vanilla powder and 0.11 parts by weight of vanilla essence into the mixture in step (B), melting 1.24 parts by weight of butter and kneading, and when the dough is finished, putting it in a frying pen and baking thinly;
(D) preparing a cream ingredient by whipping 41.19 parts by weight of Candia fresh cream and then mixing 4.81 parts by weight of custard mix, 2.06 parts by weight of milk, 0.07 parts by weight of mocha extract, and 0.07 parts by weight of lactic acid bacteria;
Apply the cream ingredient in step (D) to the top surface of the crepe dough thinly baked in step (D), put the baked crepe dough on it again, and repeat the process of applying the cream ingredient material to sand in multiple stages, and cut it into pieces of a predetermined size. Lactobacillus crepe cake manufacturing method, characterized in that it is manufactured including the step (E). 제1항에 있어서,
상기 단계(D)에서의 유산균은,
인체유래유산균인 비피도박테리움(BGN4), 비피도박테리움 롱검(BORI), 락토바실러스를 이용하여 제조된 프로바이오틱스(ROBIOTICS)임을 특징으로 하는 유산균 크레이프케익 제조방법.The method of claim 1,
The lactic acid bacteria in the step (D),
Lactobacillus crepe cake manufacturing method, characterized in that it is a probiotics (ROBIOTICS) prepared using human-derived lactic acid bacteria, Bifidobacterium (BGN4), Bifidobacterium longum (BORI), and Lactobacillus.
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