KR20210060130A - Method for producing crepe cake comprising various contents - Google Patents

Abstract

The present invention relates to a method for manufacturing crepe cake containing a plurality of contents, which enables a consumer to include dozens of various desired contents in one cake, and crepe cake containing a plurality of contents. According to the present invention, the method comprises the following steps: (1) mixing flour, eggs, butter, sugar, and salt with milk or water to prepare a dough; (2) preparing a cake sheet by baking the dough prepared in the step (1) in a frying pan; (3) attaching contents output from an edible printer to the cake sheet of the step (2) by using edible ink and icing paper; (4) preparing the crepe sheet by applying and coating syrup to the cake sheet, to which the contents of the step (3) are attached, in a cooled state; and (5) stacking each crepe sheet containing the same or different contents manufactured by repeating the steps (1) to (4).

Description

Method for producing crepe cake comprising various contents

The present invention comprises the steps of (1) preparing a dough by mixing flour, eggs, butter, sugar, salt, and milk or water; (2) baking the dough prepared in step (1) in a frying pan to prepare a cake sheet; (3) attaching content printed by an edible printer to the cake sheet of step (2) using edible ink and icing paper; (4) preparing a crepe sheet by applying syrup and coating the cake sheet to which the contents of step (3) are attached in a cooled state; And (5) stacking each crepe sheet containing the same or different contents manufactured by repeating the steps (1) to (4). It relates to a method for producing a crepe cake and a crepe cake including a plurality of contents prepared by the method.

With the recent economic growth, the atmosphere of pursuing a leisurely life is gradually spreading socially, and accordingly, various party events and event cultures are becoming more common. In particular, among the items used for event events such as birthdays or weddings, cakes are essentially used for celebrations, and their demand is increasing.

Cake is a generic term for cakes baked by properly mixing ingredients such as sugar, eggs, flour, butter, milk, cream, and yeast, and is largely classified into sponge cakes, butter cakes and small cakes. Sponge cakes are most commonly used as sponge cakes, which are decorated by making an egg bubble and making it swell and then decorating it with a sugar coat. Buttercake uses butter as the main ingredient, and is often made by mixing spices or fruits. Small cakes are small confectionery baked in the oven, such as puff cream and madeleine.

In general, cakes are often used for birthdays, weddings, anniversaries, and even celebrations. Since cakes decorated with two or more floors became famous, they were used only in special cases, but only the layers cut with a knife are made of confectionery, and the other layers are made of paperwork with a wooden mold removed, which is not cost effective compared to the cost. Therefore, cakes that are colorfully decorated and composed of one layer are often used.

Cake decoration methods include glass decoration using sugar and egg white, butter cream decoration using butter, sugar, eggs, etc., and masé bread decoration using almond powder, sugar, etc., and flowers, geometry with cocoa powder on the surface of the cake. He also draws patterns and characters.

On the other hand, modern people are using a lot of customized services because they pursue convenience and individuality. At this time, the custom-made service refers to a service in which manufacturers or craftsmen make products according to the needs of customers, and is also called customizing.

In particular, in the case of custom-made cakes, pictures, letters, company logos, characters, etc. that customers want are made using food coloring on paper made of sugar powder. Since it is possible to decorate with letters, letters, or photos, it is widely used not only for personal events such as birthdays and anniversaries, but also for corporate events such as founding anniversaries and customer gratitude parties.

At this time, letters or photos are usually decorated on the surface of the whipped cream, but the fat content of the whipped cream is high at 40% to 45%, and because it contains a large amount of moisture, the whipped cream is not hard and faded over time Or there is a problem that the sharpness of the picture is deteriorated. In addition, since it is difficult to include more than one letter or photo in a single cake, it is difficult to include various letters or photos desired by consumers.

Korean Patent Publication No. 2017-0089167 discloses a method of manufacturing a fresh cream cake that is easy to maintain decoration of edible printing paper, and Korean Patent No. 1516781 discloses a method of manufacturing a separate type cheese cake, but various contents of the present invention It is different from the manufacturing method of a crepe cake containing

The present invention was derived from the above requirements, and an object of the present invention is to produce a crepe cake containing various contents in one crepe cake and excellent preference while maintaining clear contents of text or photos even if stored for a long time. There is a way to provide.

In order to solve the above problems, the present invention comprises the steps of: (1) preparing a dough by mixing flour, eggs, butter, sugar, salt, and milk or water; (2) baking the dough prepared in step (1) in a frying pan to prepare a cake sheet; (3) attaching content printed by an edible printer to the cake sheet of step (2) using edible ink and icing paper; (4) preparing a crepe sheet by applying syrup and coating the cake sheet to which the contents of step (3) are attached in a cooled state; And (5) stacking each crepe sheet containing the same or different contents manufactured by repeating the steps (1) to (4). Provides a method of making a crepe cake.

The present invention also provides a crepe cake comprising a plurality of contents produced by the above method.

The crepe cake of the present invention has the advantage that the stacked crepe sheets do not stick together, so that the contents pasted on the crepe sheet can be kept clear for a long time, and dozens of various contents desired by consumers can be included in one cake. In addition, the taste and texture are excellent, so that a cake suitable for the taste of consumers can be provided.

1 is a photograph showing a crepe cake manufacturing process of the present invention.

In order to achieve the object of the present invention, the present invention

(1) preparing a dough by mixing flour, eggs, butter, sugar, salt, and milk or water;

(2) baking the dough prepared in step (1) in a frying pan to prepare a cake sheet;

(3) attaching content printed by an edible printer to the cake sheet of step (2) using edible ink and icing paper;

(4) preparing a crepe sheet by applying syrup and coating the cake sheet to which the contents of step (3) are attached in a cooled state; And

(5) Crepe including multiple contents, characterized in that it is manufactured including the step of stacking each crepe sheet containing the same or different contents manufactured by repeating steps (1) to (4) above. Provides a method of making a cake.

In the method for producing a crepe cake of the present invention, the dough in step (1) is preferably 150 to 170 g of flour, 3 to 5 eggs, 55 to 65 g of butter, 35 to 45 g of sugar, and 1.5 to 2.5 of salt. g can be prepared by mixing 380 to 420 mL of milk or water, more preferably 160 g of flour, 4 eggs, 60 g of butter, 40 g of sugar and 2 g of salt, and 400 mL of milk or water can do. It was possible to manufacture a crepe sheet by using the dough blended with the above ingredients and the blending ratio to make a dough suitable for making a crepe with easy content adhesion and excellent taste, aroma, and texture.

In addition, in the method for producing a crepe cake of the present invention, the step of sifting the dough of step (1) through a sieve 1 to 10 times may be further included. The texture could be made softer.

In addition, in the method for producing a crepe cake of the present invention, step (2) may preferably bake the dough in a frying pan of 170 to 190°C at a thickness of 0.1 to 0.5 mm for 1 to 3 minutes, more preferably You can bake the dough in a frying pan at 180℃ in 0.1~0.5mm thickness for 2 minutes. Baking the dough under the same conditions as described above was able to bake into a sheet with excellent texture because the outside was golden brown and the inside was soft.

In addition, in the method of manufacturing a crepe cake of the present invention, step (3) is preferably performed when the temperature of the baked cake sheet is 40 to 180°C, and the content printed by the edible printer is attached using edible ink and icing paper. I can. When the temperature of the sheet is within the above range, attaching the content could be completely attached to the sheet without bleeding the content image. When the temperature of the sheet is less than 40°C, it is difficult to completely attach the content, and when the temperature of the sheet exceeds 180°C, a phenomenon in which the image of the content is bleed occurs, which is not preferable.

In addition, in the method of manufacturing a crepe cake of the present invention, the content outputted by the edible printer in step (3) may be a content on which an image such as a photo, text, logo, or character requested by the consumer is printed, but is not limited thereto. Does not. In addition, it is preferable to use the edible ink and icing paper that are tasteless and odorless in order not to interfere with the taste of the cake.

In addition, in the method of manufacturing a crepe cake of the present invention, the step (4) is preferably coated with syrup while the cake sheet to which the content is attached is cooled to 3 to 35°C to prepare a crepe sheet. Coating with syrup under the above conditions did not cause bleeding of images or text even if the cake was stored for a long time, and it was possible to increase the palatability of the cake by providing an appropriate sweet taste. The syrup may be a maple syrup, sugar syrup, or a transparent and less sticky syrup such as a maze, but is not limited thereto.

In addition, in the method of manufacturing a crepe cake of the present invention, step (5) is a step of stacking each crepe sheet containing the same or different contents prepared by repeating steps (1) to (4). When outputting the content in step (3), various contents can be included in one crepe cake by outputting the same or different contents as the previously output contents.

The method for producing a crepe cake of the present invention, more specifically

(1) preparing a dough by mixing 150 to 170 g of flour, 3 to 5 eggs, 55 to 65 g of butter, 35 to 45 g of sugar, 1.5 to 2.5 g of salt, and 380 to 420 mL of milk or water;

(2) preparing a cake sheet by baking the dough prepared in step (1) at a thickness of 0.1 to 0.5 mm in a frying pan of 170 to 190°C for 1 to 3 minutes;

(3) attaching the printed content to an edible printer using edible ink and icing paper when the temperature of the cake sheet in step (2) is 40 to 180°C;

(4) preparing a crepe sheet by coating the cake sheet to which the content of step (3) is attached to a temperature of 3 to 35° C. by applying syrup; And

(5) It may include the step of stacking each crepe sheet containing the same or different contents manufactured by repeating steps (1) to (4),

More specifically

(1) preparing a dough by mixing 160 g of flour, 4 eggs, 60 g of butter, 40 g of sugar, and 2 g of salt and 400 mL of milk or water;

(2) preparing a cake sheet by baking the dough prepared in step (1) in a frying pan of 180° C. to a thickness of 0.1 to 0.5 mm for 2 minutes;

(3) attaching the printed content to an edible printer using edible ink and icing paper when the temperature of the cake sheet in step (2) is 40 to 180°C;

(4) preparing a crepe sheet by coating the cake sheet to which the content of step (3) is attached to a temperature of 3 to 35° C. by applying syrup; And

(5) It may include the step of stacking each crepe sheet including the same or different contents manufactured by repeatedly performing steps (1) to (4).

The present invention also provides a crepe cake comprising a plurality of contents produced by the above method.

Hereinafter, preparation examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Crepe Cake Preparation

(1) Contents were printed with an edible printer using edible ink and icing paper (edible printing paper).

(2) 160 g of soft flour, 400 mL of milk, 4 eggs, 60 g of butter, 40 g of sugar, and 2 g of salt were mixed to prepare a dough, and then filtered through a sieve at least once to add a soft texture.

(3) The dough filtered through the sieve of step (2) was baked in a frying pan at 180° C. to a thickness of 0.1 to 0.5 mm for 2 minutes to prepare a cake sheet.

(4) When the temperature of the cake sheet in step (3) was 40 to 180°C, the content printed in step (1) was attached.

(5) The cake sheet to which the content of step (4) was attached was cooled to 3 to 35° C. and coated with maple syrup to prepare a crepe sheet.

(6) The crepe cake was completed by stacking 15 to 20 crepe sheets containing the same or different contents prepared by repeating steps (1) to (5).

Example 1. Comparison of crepe cake according to mixing ratio of dough material

A crepe cake prepared by the method of Preparation Example 1, and a crepe cake prepared by the method of Preparation Example 1, and 30 sensory test personnel with a crepe cake prepared by varying the mixing ratio of the dough material in step (2) The fragrance, taste, texture and overall acceptability were evaluated.

Mixing ratio of dough ingredients Materials Manufacturing Example 1 Comparative Example 1 Comparative Example 2 weak flour 160 g 140 g 180 g milk 400 mL 450 mL 351 mL egg 4 6 pieces 2 butter 60 g 40 g 70 g Sugar 40 g 29 g 60 g Salt 2 g 3 g 1 g

As a result, as shown in Table 2 below, the crepe cake of Preparation Example 1 showed a high score in all items compared to the crepe cake of Comparative Examples, and a cake was prepared using the dough kneaded at the material mixing ratio of Preparation Example 1. It was confirmed that doing so could increase the preference of the cake.

Crepe cake preference rating division incense flavor Texture Overall preference map Manufacturing Example 1 4.4 4.8 4.4 4.6 Comparative Example 1 4.2 4.5 4.0 4.2 Comparative Example 2 4.2 4.2 4.0 4.0

In addition, as a result of comparing the content adhesion of the crepe cake prepared by varying the mixing ratio of the dough and the image bleeding phenomenon after storage, the cake sheet prepared with the dough of Preparation Example 1 had the best content adhesion, and was refrigerated for 5 days. It was confirmed that no blurring of the image appeared even after storage.

Crepe Cake Comparison Type of dough Content adhesion Smearing Manufacturing Example 1 ○(Excellent) × (none) Comparative Example 1 △ (normal) △ (slightly smeared) Comparative Example 2 △ (normal) △ (slightly smeared)

Example 2. Comparison of crepe cakes according to syrup types

A crepe cake was prepared by the method of Preparation Example 1, but the crepe cake prepared by different types of syrup to be coated in step (5) was stored at 4°C for 5 days in refrigeration, and then the image adhered to the cake sheet was spreading. It was compared whether or not this occurred, and the presence or absence of the occurrence of stickiness of the cake sheet and the degree of preference (5-point scale method) were evaluated.

Comparison of crepe cakes by syrup type Syrup type Smearing Sticky Overall preference map maple syrup × × 4.6 Sugar syrup × × 4.4 Maze × × 3.8 honey ○ ○ 4.0 Date palm syrup △ ○ 3.6 Agave syrup △ △ 3.7

As a result, in the crepe cake using maple syrup, sugar syrup and labyrinth, no content bleeding and stickiness occurred, and in the preference degree, the crepe cake using maple syrup showed the highest preference.

Claims (6)

(1) preparing a dough by mixing flour, eggs, butter, sugar, salt, and milk or water;
(2) baking the dough prepared in step (1) in a frying pan to prepare a cake sheet;
(3) attaching content printed by an edible printer to the cake sheet of step (2) using edible ink and icing paper;
(4) preparing a crepe sheet by applying syrup and coating the cake sheet to which the contents of step (3) are attached while cooling; And
(5) Crepe including multiple contents, characterized in that it comprises the step of stacking each crepe sheet containing the same or different contents manufactured by repeating steps (1) to (4) above. How to make a cake. The method of claim 1, wherein the dough in step (1) is 150 to 170 g of flour, 3 to 5 eggs, 55 to 65 g of butter, 35 to 45 g of sugar, 1.5 to 2.5 g of salt, and 380 to of milk or water. A method for producing a crepe cake comprising a plurality of contents, characterized in that prepared by mixing 420 mL. The method of claim 2,
(1) preparing a dough by mixing 150 to 170 g of flour, 3 to 5 eggs, 55 to 65 g of butter, 35 to 45 g of sugar, 1.5 to 2.5 g of salt, and 380 to 420 mL of milk or water;
(2) preparing a cake sheet by baking the dough prepared in step (1) at a thickness of 0.1 to 0.5 mm in a frying pan of 170 to 190°C for 1 to 3 minutes;
(3) attaching the printed content to an edible printer using edible ink and icing paper when the temperature of the cake sheet in step (2) is 40 to 180°C;
(4) preparing a crepe sheet by coating the cake sheet to which the content of step (3) is attached to 3 to 35° C. by coating it with syrup; And
(5) Crepe including multiple contents, characterized in that it comprises the step of stacking each crepe sheet containing the same or different contents manufactured by repeating steps (1) to (4) above. How to make a cake. The method of claim 3, wherein the syrup in step (4) is maple syrup, sugar syrup, or maze. The method of claim 3, further comprising the step of sifting the dough of step (1) through a sieve 1 to 10 times using a sieve. A crepe cake comprising a plurality of contents prepared by the method of claim 1.

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