KR20220056329A - The method for preparing smoked cake and smoked cake prepared by the same - Google Patents

Abstract

The present invention relates to a method for preparing a smoked cake and a smoked cake prepared by the method. The preparing method comprises the steps of: preparing raw dough; smoking the prepared raw dough; and firing the smoked raw dough to prepare a cake. According to the method of the present invention, the smoke flavor permeates evenly and stably through the raw dough for cake, creating a deep smoke flavor not only on the outside but also inside the cake, and accordingly, the tastes, flavor, and texture of the cake are remarkably improved. However, despite the processes, there is an advantage that the desired color of the cake can also be maintained.

Description

A method for preparing a smoked cake and a smoked cake prepared by the method {The method for preparing smoked cake and smoked cake prepared by the same}

The present invention relates to a method for producing a smoke cake and to a smoke cake produced by the method.

Today's society as a whole has become more prosperous and more economical than in the past, so eating habits are not simply 'eating' but a culture of enjoying and appreciating. Recently, as interest in food has increased to improve the quality of life, the culture of enjoying desserts has also developed along with the changes of the times.

In particular, the recent trend of young people to prefer Western dessert culture. The etymology of dessert is derived from the French word desservir (to clean up, to tidy up), and it is served at the end of a meal to clear up the taste buds. Among various desserts, cake is growing in popularity.

In general, a cake is prepared by properly cooking ingredients such as sugar, egg, flour (or starch), butter (or margarine, vegetable oil), milk, cream, fresh cream, Western liquor, lemon, chocolate, coffee, fruit, and spices. A generic term for Western sweets that are selected and mixed and baked. Generally, it refers to bread made with flour, eggs, butter, milk, sugar, etc. as the main ingredients, creamed and topped with fruits, etc. There are several types, such as those without cream or fruit, and those that have been chilled and hardened.

The preparation of these cakes varies somewhat depending on the type of cake, but usually involves mashing sugar and oil together, then whisking eggs, and mixing a mixture of flour, salt and baking powder with a liquid ingredient such as milk or water. Other solid materials are added before and after pouring the liquid. One-ball method, which is a little faster, puts all the ingredients except the expanding agent in one bowl, mixes them with a powerful blender, and then adds the expanding agent and mixes continuously. The taste and flavor of the cake obtained through these steps is determined according to the taste of the baked bread and decorated ingredients, and it can have a unique taste even in the baking process. The ingredients for these cakes are generally well known, and most of them are formed in a round cylindrical shape.

Accordingly, in the case of cakes sold in the market, it is difficult to satisfy the tastes of consumers who want variety and uniqueness. Accordingly, attempts to manufacture a cake with a new taste using various and different methods are continuing.

It is an object of the present invention to provide a method for manufacturing a smoked cake that enhances the taste, flavor and texture of the cake by giving a deep smoke flavor not only on the outside of the cake but also on the inside of the cake, while maintaining the desired color of the cake.

Another object of the present invention is to provide a smoke cake prepared by the above method.

However, the technical problem to be achieved by the present invention is not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those of ordinary skill in the art from the following description.

According to one embodiment of the present invention, preparing a raw dough; smoking the prepared raw dough; and baking the smoked raw dough to prepare a cake.

In the present invention, the smoking may be performed by putting a smoking material in a smoker barrel that can be sealed.

In the present invention, the smoking material is apple tree, cherry tree, walnut tree, hickory tree, maskit, persimmon tree, maple tree, mulberry tree, tangerine tree, oak tree, vine, peach tree, pear tree, mulberry tree, stamens bark, jujube tree, licorice , the peel of a fruit, black tea or jasmine.

In the present invention, the smoking material may be a wood in a dry state or a wood in a wet state after soaking in water for 30 to 60 minutes.

In the present invention, the temperature of the inside of the smoking barrel during the smoking may be maintained at 40 to 50 ℃.

In the present invention, the temperature of the raw dough during the smoking may be maintained at more than 0 and 10 ℃ or less.

In the present invention, a stirring process of turning the raw dough over during the smoking is performed, and the stirring may be performed at least once every 30 to 60 minutes.

In the present invention, the smoking may be performed for 1 hour to 12 hours.

In the present invention, the smoking material may be additionally added to the smoking barrel every 30 minutes to 2 hours during the smoking.

In the present invention, prior to firing the smoked raw dough, the method may further include forming the smoked raw dough into a desired shape.

In the present invention, the cake can be prepared by putting the cake in a grill or oven during the firing and baking it at 140 to 160° C. for 10 to 12 minutes.

The method may further include cooling and aging the baked cake in the present invention.

In the present invention, the first cooling step of cooling the baked cake to a temperature range of 30 ~ 40 ℃ by leaving the baked cake at room temperature during cooling; and a secondary cooling step of cooling the first frozen bread to a temperature range of -50 to -30 °C.

According to another embodiment of the present invention, it relates to a smoke cake produced by the method of the present invention.

In the case of the method of the present invention, the smoke flavor is evenly and stably permeated throughout the raw cake dough, and a deep smoke flavor is produced not only on the outside but also on the inside of the cake, thereby significantly improving the taste, flavor and texture of the cake. However, despite this process, there is an advantage that the color of the desired cake can also be maintained.

1 shows a flowchart of a manufacturing process of a smoke cake according to an embodiment of the present invention.
Figure 2 shows a photograph showing a process for manufacturing a smoke cake in Example 1 according to an embodiment of the present invention.
Figure 3 shows a photograph of the smoke cake prepared in Example 1 according to an embodiment of the present invention.
4 shows a photograph of the raw dough before smoking, a photograph of the raw dough and its temperature during smoking, and a photograph of the raw dough after completion of smoking in Example 1 according to an embodiment of the present invention.
5 shows a photograph of a cake smoked in Comparative Example 1.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The following examples are presented to sufficiently convey the spirit of the present invention to those of ordinary skill in the art to which the present invention pertains. The present invention is not limited to the embodiments presented herein, and may be embodied in other forms. The drawings may omit illustration of parts irrelevant to the description in order to clarify the present invention, and slightly exaggerate the size of the components to help understanding.

The terminology used herein is for the purpose of referring to specific embodiments only, and is not intended to limit the present invention. And, as used herein, the singular forms also include the plural forms unless the phrases clearly indicate the opposite. Also, as used herein, the meaning of 'comprising' or 'containing' specifies a particular characteristic, region, integer, step, operation, element or component, and other specific characteristic, region, integer, step, operation, element, or This does not exclude the addition of ingredients.

In addition, the terminology used herein is used only to describe exemplary embodiments, and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In the present specification, terms such as "comprise", "comprising" or "have" are intended to designate the existence of an embodied feature, number, step, element, or a combination thereof, but one or more other features or It should be understood that the existence or addition of numbers, steps, elements, or combinations thereof, is not precluded in advance.

Since the present invention may have various changes and may have various forms, specific embodiments will be illustrated and described in detail below. However, this is not intended to limit the present invention to the specific disclosed form, it should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention.

According to one embodiment of the present invention, it relates to a method for preparing a smoke cake.

The present invention may include the step of preparing a raw dough.

In the present invention, the composition of the raw dough is not particularly limited, and can be prepared by mixing various raw materials according to the desired cake. For example, various grain flours such as wheat flour, rice flour, brown rice flour, starch flour, eggs, oil (butter, margarine or vegetable oil), milk, sugar, cream (fresh cream, mascarpone cream, milk cream, cheese cream, ricoh) Raw dough may be prepared by mixing raw materials such as tar cream, sour cream, whipped cream, chocolate cream, butter cream, ice cream, etc.), cheese, nuts, chocolate, fruit, flavorings or other additives, but is not limited thereto. .

In the present invention, it may include the step of smoking the prepared raw dough as described above.

In the present invention, the smoking may be performed by putting a smoke material in a smoker barrel that can be sealed, for example, in a grill or oven.

In the present invention, the "smoking material" is also referred to as a smoking chip, and refers to a tree that emits smoke.

Although the type of the smoking material is not particularly limited in the present invention, for example, apple tree, cherry tree, walnut tree, hickory (Western spruce), mask (a type of western acacia), persimmon, maple, mulberry, tangerine Trees, oaks (general names of trees that produce acorns, such as oak, Japanese oak, etc.), grapevine, peach tree, pear tree, mulberry tree, pine bark, jujube tree, licorice, fruit peel (orange, lemon, grapefruit, apple, ginger, etc.) peel), black tea, jasmine, etc. can be used. Since the taste and flavor vary depending on the type of smoking material, it may be appropriately selected in consideration of the exemplary smoke material flavor shown in Table 1 below according to the characteristics of the cake to be finally manufactured.

smoke material incense Hickory A strong, thick bacon-flavored smoked aroma Oak Deep and subtle smokey scent Kesquite Strong cilantro and soft sweet scent Walnut deep smokey scent Apple tree Subtle and sweet fruity flavor Cherry Various scents with a sweet and subtle fruity base Grapevine Rich fruity flavor with a sweet and sour taste Peach Sweet and mild grassy scent Mulberry Soft and sweet fruity scent Pear Complex Smokey Flavor

In the present invention, as the smoking material, a dried wood may be used, or a wet one may be used after soaking in water for 30 to 60 minutes. Do.

In the present invention, by maintaining the temperature inside the smoking barrel at 40 to 50 ° C. during the smoking, the smoke flavor can be evenly permeated throughout the raw dough, and the desired color of the cake can be expressed, which is preferable.

In addition, in the present invention, by maintaining the temperature of the raw dough at more than 0 and 10 ° C. or less during the smoking in the present invention, the smoke flavor can be evenly permeated throughout the raw dough, and the desired color of the cake can be expressed.

In the present invention, in order to maintain the temperature of the raw dough during the smoking, it may be carried out by placing a container containing the raw dough on an ice ball.

In addition, in the present invention, performing the stirring process of inverting the raw dough during smoking makes the smoke flavor permeate evenly throughout the raw dough, and the color of the final cake is the same as the color of the cake produced without the smoking process. It is preferable because it can maintain the color. At this time, the stirring may be performed at least once every 30 to 60 minutes, preferably 1 to 5 times.

In the present invention, the smoking is preferably performed for 1 hour to 12 hours, preferably 3 hours to 6 hours, and most preferably 4 hours.

In the present invention, the smoking material may be additionally added to the smoking barrel every 30 minutes to 2 hours, preferably every 30 minutes to 1 hour during the smoking, but may be appropriately adjusted according to the type of smoke material to be added.

According to the present invention, the smoked raw dough as described above may be molded into a desired shape if necessary to prepare a cake, and then baked to prepare a cake.

In the present invention, the cake can be prepared by putting the cake on a grill or an oven during the firing and baking it at 140 to 160° C. for 10 to 12 minutes.

In addition, in the present invention, it is possible to maintain the smoke flavor for a long time by further comprising the step of cooling and aging the baked cake as described above.

In the present invention, the first cooling step of cooling the baked cake to a temperature range of 30 ~ 40 ℃ by leaving the baked cake at room temperature during cooling; And a secondary cooling step of cooling the first frozen bread to a temperature range of -50 ~ -30 ℃; may include, but is not limited thereto.

1 is a flowchart of a manufacturing process of a smoked cake according to an embodiment of the present invention. After performing a step of preparing a raw dough of a desired composition (S100), a step of smoking the raw dough is performed. After (S200), then, the smoked raw dough is molded and fired into a desired shape to prepare a cake (S300), and if necessary, cooling and aging steps may be performed (S400).

According to another embodiment of the present invention, it relates to a smoke cake produced by the method of the present invention.

In the smoked cake provided in the present invention, the flavor, flavor, and texture of the cake were remarkably improved as the smoke flavor penetrated deeply into the inside as well as the outside of the cake.

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

Example

[Example 1] Preparation of smoked cake

2 is a photograph showing the process of manufacturing a smoked cake. First, 425 g of cream cheese, 125 g of sugar, 1 g of salt, 1 egg, 1 egg yolk, 56 ml of fresh cream, and 6 g of vanilla essence are mixed to make a raw dough. was prepared. A grill that can be sealed with a smoking barrel was used, and a piece of hickory wood and an ignition material were prepared as a smoking material inside the grill. Thereafter, an ice ball was placed inside the grill so that the temperature of the raw dough was maintained at more than 0 and 10° C. or less during smoking, and a container containing the raw dough was placed on the ice ball, and then a smoking process was performed. At this time, the temperature inside the grill was maintained at 40 ~ 50 ℃ during smoking. The smoking was carried out for a total of 4 hours, and a process of turning the dough over and stirring every 30 to 40 minutes was performed, and smoking material was additionally added every 1 hour. After the smoking process as described above, the raw dough impregnated with the smoke flavor was molded and baked in an oven at 140 to 160° C. for 10 to 12 minutes to bake the cake, thereby preparing the smoked cake of FIG. 3 .

In the above smoking process, a photograph of the raw dough before smoking, a photograph of the raw dough and its temperature measured during smoking, and a photograph of the raw dough after completion of smoking are shown in FIG. 4 . As shown in FIG. 4 , it was confirmed that the color of the raw dough was not significantly different from that before smoking despite the smoking process.

[Comparative Example 1] Preparation of smoked cake

In order to confirm the effect according to the sequence of the smoking process, a raw dough was prepared with the same composition as in Example 1, molded, and baked in an oven at 140 to 160 ° C. for 10 to 12 minutes to prepare a cake, and then the same as in Example 1 Smoke was carried out in this way, but no ice balls were used. 5 shows a photograph of the smoked cake.

[Comparative Example 2] Preparation of smoked cake

In order to check the effect according to the temperature of the dough during the smoking process, a smoked cake was prepared in the same manner as in Example 1, but the temperature of the raw dough was maintained at about 40 to 50 ° C because ice balls were not used during smoking.

[Experimental Example 1] Comparison of the smoke cakes of Example 1 and Comparative Example 1 (1)

As a result of comparing the photos of the smoked cake finally obtained in Example 1 and Comparative Example 1, as shown in FIG. 3, the smoked cake of Example 1 had the color of a general cheesecake, while compared as shown in FIG. 5 It was confirmed that the smoke cake of Example 1 was brown and black.

Through this, it was found that, in the case of the method of the present invention, it was possible to maintain the color of the finally manufactured cake as it was originally intended in spite of the smoking process.

[Experimental Example 2] Comparison of the smoke cakes of Example 1 and Comparative Examples 1 and 2 (2)

For the smoke cakes finally obtained in Example 1 and Comparative Examples 1 and 2, sensory evaluation was performed with respect to smoke flavor, taste, texture, and overall preference. The sensory evaluation test was conducted for 50 food-related experts and general consumers, and the 9-point scoring method shown in Table 2 below was used for scores and evaluation criteria. The average evaluation score for each item was measured, and the results are shown in Table 3 below.

score Evaluation standard 9 very good 7 good 5 usually 3 bad One very bad

division smoke incense taste texture Overall Preference Example 1 8.5 8.1 8.7 8.4 Comparative Example 1 5.2 3.6 4.8 4.5 Comparative Example 2 6.0 6.6 5.8 6.1

As shown in Table 3, it was confirmed that the smoked cake prepared according to Example 1 obtained excellent scores in all of the smoke aroma, taste, texture, and overall preference compared to the smoked cake prepared according to Comparative Examples 1 and 2. . More specifically, in each evaluation item, with respect to the smoke flavor, the smoked cake of Example 1 uniformly permeated the overall cake, but the smoked cake of Comparative Example 1 was locally permeated with the smoked scent, and smoked by portions There were many evaluations that the intensity of the scent was not uniform. Next, in terms of taste, the smoked cake of Example 1 played a role in enhancing the flavor of the cheesecake, but the smoked cake of Comparative Example 1 was mainly evaluated as having a burnt taste, and in fact, the evaluation score was also very low. . In terms of texture, the smoked cake of Example 1 showed a soft and moist texture, while the smoked cakes of Comparative Examples 1 and 2 were evaluated as showing a dry and dry texture.

Through this, in the case of the method of the present invention, the smoke flavor is evenly and stably permeated throughout the raw cake dough, and a deep smoke flavor is produced not only on the outside but also on the inside of the cake, thereby significantly improving the taste, flavor and texture of the cake. And it was found.

As described above in detail a specific part of the present invention, for those of ordinary skill in the art, this specific description is only a preferred embodiment, and it is clear that the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (14)

preparing raw dough;
smoking the prepared raw dough; and
A method for producing a smoked cake, comprising the step of preparing a cake by baking the smoked raw dough. According to claim 1,
The smoking is performed by putting a smoking material in a smoker barrel that can be sealed. 3. The method of claim 2,
The smoking material is apple tree, cherry tree, walnut tree, hickory tree, maskit tree, persimmon tree, maple tree, mulberry tree, tangerine tree, oak tree, grape vine, peach tree, pear tree, mulberry tree, pineapple, jujube tree, licorice, fruit of Peel, black tea or jasmine, the preparation method. 3. The method of claim 2,
The smoking material is a wood in a dry state or a wood in a wet state after soaking in water for 30 to 60 minutes. 3. The method of claim 2,
The manufacturing method, wherein the temperature inside the smoking barrel during the smoking is maintained at 40 to 50 ℃. 3. The method of claim 2,
The manufacturing method, wherein the temperature of the raw dough during the smoking is maintained at more than 0 and 10 ℃ or less. According to claim 1,
A method of producing a method wherein a stirring process of turning the raw dough over during the smoking is performed, and the stirring is performed at least once every 30 to 60 minutes. According to claim 1,
The smoking is performed for 1 hour to 12 hours. 3. The method of claim 2,
A manufacturing method of additionally adding the smoking material to the smoking barrel every 30 minutes to 2 hours during the smoking. According to claim 1,
Prior to firing the smoked raw dough, the method further comprising the step of forming the smoked raw dough into a desired shape. According to claim 1,
Putting the cake in a grill or oven during the firing, and baking the cake at 140 to 160 ° C. for 10 to 12 minutes, a manufacturing method. According to claim 1,
The method of claim 1, further comprising cooling and aging the baked cake. 13. The method of claim 12,
A first cooling step of leaving the baked cake at room temperature during cooling to cool it to a temperature range of 30 to 40 ℃; and a secondary cooling step of cooling the first frozen bread to a temperature range of -50 to -30 °C. A smoke cake prepared by the method of any one of claims 1 to 13.

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