KR20230144276A - Manufacturing method of seaweed castella - Google Patents

Abstract

The present invention relates to a method for producing a seaweed castella that contains health benefits of seaweed without an unpleasant odor or slippery texture of seaweed, comprising: a first step of mixing butter, sugar and rice starch to combine; a second step of adding yellow egg and egg to an output of the first step and mixing the same; a third step of adding weak flour, strong flour, baking powder and almond powder to an output of the second step and mixing the same; a fourth step of mixing an output of the third step with whipped cream to prepare a dough; a fifth step of adding dried seaweed in rice wine and aging the same; a sixth step of mixing an output of the fifth step with the dough and mixing the same for 15 to 20 minutes to prepare a seaweed castella dough; and a seventh step of pouring the seaweed castella dough into a mold and then baking the same.

Description

{Manufacturing method of seaweed castella}

The present invention relates to a method of manufacturing seaweed castella, and more specifically, to a method of manufacturing seaweed castella that can contain the health ingredients of seaweed without developing an off-flavor or slippery texture of seaweed even though seaweed is included.

Seaweed is a marine algae belonging to the protist scalete phylum, brown algae, kelp, and is mainly harvested between winter and spring. Seaweed contains a large amount of iron and folic acid, which is good for anemia. It is also rich in minerals such as calcium and magnesium, which are beneficial for promoting growth and preventing osteoporosis. In addition, it is very beneficial to the human body, including diet, anticancer, anticoagulant, and thawing effects. It is known as a food ingredient.

However, in Korea and Japan, it is mainly used to a limited extent in cold dishes or soups, and due to its unique off-flavor, it is processed and used as food processing aids such as water retention agents or emulsion stabilizers.

Republic of Korea Patent Publication No. 10-1876648

In order to solve the above-mentioned problems, the purpose of the present invention is to provide a method for manufacturing seaweed castella that can contain the health components of seaweed without developing an off-flavor or slippery texture of seaweed even though seaweed is included.

In order to achieve the above-described object, the present invention's method of manufacturing seaweed castella includes a first step of mixing butter, sugar, and starch syrup, a second step of adding yellow eggs and eggs to the result of the first step and mixing, A third step of adding and mixing cake flour, bread flour, baking powder, and almond powder to the result of the second step, a fourth step of mixing fresh cream with the result of the third step to make dough, adding dried seaweed to makgeolli and maturing it. A fifth step, a sixth step of mixing the result of the fifth step into the dough and mixing for 15 to 20 minutes to prepare seaweed castella dough, and a seventh step of pouring the seaweed castella dough into a mold and baking it. It is characterized by

The fifth stage of maturation is characterized by being sealed in refrigeration for 2 to 4 days.

The ingredients of the dough include 550 to 650 parts by weight of sugar, 100 to 200 parts by weight of starch syrup, 200 to 300 parts by weight of yellow eggs, 150 to 250 parts by weight of eggs, and 200 to 200 parts by weight of cake flour, based on 600 parts by weight of butter. It is characterized in that it contains 300 parts by weight, 200 to 300 parts by weight of the bread flour, 200 to 300 parts by weight of the almond powder, 3 to 13 parts by weight of the baking powder, and 130 to 230 parts by weight of the whipped cream.

Characterized in using 300 to 400 parts by weight of the makgeolli based on 20 parts by weight of the dried seaweed.

It is characterized in that 15 to 25 parts by weight of the dried seaweed is contained based on 600 parts by weight of the butter.

The method for manufacturing seaweed castella according to the present invention has the following effects. Even though seaweed is included, there is an advantage in that the health components of seaweed can be included without developing the off-flavor or slippery texture of seaweed.

Figure 1 is a flowchart of a method for manufacturing seaweed castella according to the present invention.

Hereinafter, a preferred embodiment of the method for manufacturing seaweed castella according to the present invention will be described in detail with reference to the attached drawings.

First, the seaweed castella of the present invention includes a first step (S1) of mixing butter, sugar, and starch syrup, a second step (S2) of adding yellow eggs and eggs to the result of the first step (S1) and mixing, and the first step (S2) of mixing the butter, sugar, and starch syrup. A third step (S3) of adding and mixing cake flour, bread flour, baking powder, and almond powder to the result of step 2 (S2), and a fourth step of preparing dough by mixing fresh cream with the result of step 3 (S3) (S4). ), the fifth step (S5) of adding dried seaweed to makgeolli, the sixth step (S6) of mixing the result of step 5 (S5) with the dough and mixing for 15 to 20 minutes to prepare seaweed castella dough, It is characterized by comprising a seventh step (S7) of pouring the seaweed castella dough into a mold and baking it.

First, the seaweed castella of the present invention undergoes the first step (S1) of mixing butter, sugar, and starch syrup.

Next, the second step (S2) is performed in which yellow eggs and eggs are added to the result of the first step (S1) and mixed.

Next, the third step (S3) is performed in which cake flour, bread flour, baking powder, and almond powder are added to the result of the second step (S2) and mixed.

Next, the fourth step (S4) is performed in which dough is prepared by mixing fresh cream with the result of the third step (S3).

The first step (S1) to the fourth step (S4) are processes for manufacturing castella dough, and the ingredients of the dough include 550 to 650 parts by weight of sugar and 100 to 650 parts by weight of starch syrup, based on 600 parts by weight of butter. 200 parts by weight, 200 to 300 parts by weight of the yellow egg, 150 to 250 parts by weight of the egg, 200 to 300 parts by weight of the cake flour, 200 to 300 parts by weight of the bread flour, 200 to 300 parts by weight of the almond powder, 3 to 3 parts by weight of the baking powder It is characterized in that it is included in 13 parts by weight and 130 to 230 parts by weight of the whipped cream.

The butter is an ingredient added to castella for a soft texture.

The sugar is an ingredient added to the castella for a sweet taste. If it is included in less than 550 parts by weight relative to 600 parts by weight of the butter, it may not contain sweetness, and if it exceeds 650 parts by weight, preference may decrease due to excessive sweetness. . More preferably, it is included in 600 parts by weight based on 600 parts by weight of the butter.

The starch syrup is an ingredient added to the castella for a sweet taste. If it is included in less than 100 parts by weight relative to 600 parts by weight of the butter, it does not contain sweetness, and clumping of the ingredients cannot be expected, and if it exceeds 200 parts by weight, it is excessive. Sweetness may decrease preference. More preferably, it is included in 150 parts by weight based on 600 parts by weight of the butter.

The yellow egg is an ingredient added for a soft texture. If it is included in less than 200 parts by weight relative to 600 parts by weight of the butter, it is not soft enough, and if it exceeds 300 parts by weight, excessive softness and excessive egg taste and aroma may be expressed. . More preferably, it is included in 250 parts by weight based on 600 parts by weight of the butter.

The egg is an ingredient added to the castella for both color and taste while allowing the castella to swell. If it is included in less than 150 parts by weight relative to 600 parts by weight of the butter, the castella will not rise sufficiently, and if it is included in amounts exceeding 250 parts by weight, the egg will not rise sufficiently. If it does, it will rise excessively, the dough may separate due to the amount of moisture contained in the eggs, and excessive egg taste and aroma may appear. More preferably, it is included in 200 parts by weight based on 600 parts by weight of the butter.

The cake flour is an ingredient added to the dough to make the outside crispy. If it is included in less than 200 parts by weight relative to 600 parts by weight of the butter, the effect of making the outside crispy will not occur, and if it is included in more than 300 parts by weight, it will become excessively crispy. Softness may disappear. More preferably, it is included in 250 parts by weight based on 600 parts by weight of the butter.

The strong flour is an ingredient added to the dough to create a chewy texture. If it is included in less than 200 parts by weight relative to 600 parts by weight of the butter, the chewy texture will not be developed, and if it is included in more than 300 parts by weight, preference may decrease due to excessive chewiness. You can. More preferably, it is included in 250 parts by weight based on 600 parts by weight of the butter.

The almond powder is a material that can create the basic skeleton of castella through abond powder even though it contains a somewhat small amount of the soft flour and the strong flour, that is, wheat flour, and thus can reduce the content of gluten, giving priority to health aspects. , various nutritional ingredients and savory taste are also added. If the almond powder is included in less than 200 parts by weight relative to 600 parts by weight of the butter, the effect of maintaining the basic skeleton is not achieved even if the cake flour and the strong powder are contained in small amounts, and if it exceeds 300 parts by weight, preference is reduced due to excessive almond taste. It may decline. More preferably, it is included in 250 parts by weight based on 600 parts by weight of the butter.

The baking powder is an ingredient added to the dough to raise the dough. If it is included in less than 3 parts by weight relative to 600 parts by weight of the butter, the dough will not rise sufficiently, and if it exceeds 13 parts by weight, the dough will rise excessively and the preference will decrease. You can. More preferably, it is included in 8 parts by weight based on 600 parts by weight of the butter.

The whipped cream is an ingredient added to the dough for a soft, moist texture and sweet taste. If it is included in less than 130 parts by weight relative to 600 parts by weight of the butter, the dough will not be moist, and if it exceeds 230 parts by weight, preference will be reduced due to excessive moistness. It may decline. More preferably, it is included in 180 parts by weight based on 600 parts by weight of the butter.

Next, the fifth step (S5) occurs in which dried seaweed is added to makgeolli and aged.

After adding the dried seaweed to the makgeolli, it is sealed and aged in a refrigerator for 2 to 4 days, and then the water is squeezed out and chopped for use.

Because seaweed contains a lot of iron, calcium, and iodine, which promotes metabolism, seaweed soup has long been used as a postpartum food in Korea. It is said that it began with the fact that whales ate seaweed in the area after giving birth even before Goryeo. And because of these ingredients, it is a good food for recovery when eaten after surgery that causes a lot of bleeding. Also, it is one of the representative seaweeds that contains a large amount of alginic acid, so when you boil it and eat it dipped in vinegar, it is very helpful for digestion and is very good for constipation.

Here, seaweed can be used efficiently by reducing the chopping process by crushing and using dried seaweed.

The fifth step (S5) is a step of realizing the plump texture of the seaweed by maturing the seaweed in makgeolli. If the maturation is performed for less than 2 days, the texture of the seaweed is not sufficiently realized, and if the maturation is performed for more than 4 days, the seaweed may develop an off-flavor of makgeolli. More specifically, it is preferable to ripen by sealing in the refrigerator for 3 days.

In addition, the fifth step (S5) is characterized by using 300 to 400 parts by weight of the makgeolli based on 20 parts by weight of the dried seaweed. If the makgeolli is included in less than 300 parts by weight relative to 20 parts by weight of the dried seaweed, the texture of the seaweed is not sufficiently realized, and if the makgeolli is included in excess of 400 parts by weight, the off-flavor of the makgeolli may be expressed in the seaweed. . More specifically, it is preferable to use 350 parts by weight of the makgeolli based on 20 parts by weight of the dried seaweed.

Next, the sixth step (S6) is performed by mixing the result of the fifth step (S5) with the dough and mixing for 15 to 20 minutes to produce seaweed castella dough.

Here, the result of the fifth step (S5) is characterized in that it is added to the previously prepared dough, which is due to the liquid of eggs and yellow eggs contained in the dough when pre-ripened seaweed is added, This is because the green color of the seaweed is absorbed into the dough more quickly, allowing the finished seaweed castella to become completely green.

And, based on 600 parts by weight of the butter, 15 to 25 parts by weight of the dried seaweed is included. If the dried seaweed is included in less than 15 parts by weight relative to 600 parts by weight of the butter, the finished seaweed castella may not contain enough seaweed, and the taste and aroma of the seaweed and nutritional components due to the seaweed may not be sufficiently contained, If the dried seaweed is included in excess of 25 parts by weight, the finished seaweed castella contains excessive seaweed, and consumer preference may decrease. In more detail, it is preferable that the dried seaweed is included in an amount of 20 parts by weight based on 600 parts by weight of the butter.

In addition, by mixing the result of the fifth step (S5) with the dough and mixing for 15 to 20 minutes, a dough with appropriate stickiness and chewiness can be manufactured, and the color of the seaweed oozes out into the dough, making the seaweed castella green. It is possible to prevent problems that arise. If the mixing proceeds within 15 minutes, the makgeolli that has not been sufficiently removed from the aged seaweed flows out and is mixed with the seaweed castella dough, and is not sufficiently absorbed into the dough, so the finished seaweed castella may not have a sticky and chewy texture. , If the mixing proceeds for more than 20 minutes, the seaweed castella dough may turn green due to the green color coming from the aged seaweed, and as a result, the finished seaweed castella may contain green color, which may decrease consumer preference. there is.

Next, the seventh step (S7) is performed in which the seaweed castella dough is poured into a mold and baked.

More specifically, the seventh step (S7) may be performed at 150 to 190°C for 25 to 30 minutes. If the temperature is lower than 150℃ or the processing time is shorter than 25 minutes, the finished seaweed castella may not be baked sufficiently and the texture of the bread and seaweed may not be sufficiently imparted. If the temperature is higher than 190℃ or the processing time is 30 minutes. If it is longer, the outside of the finished seaweed castella may burn, or the seaweed part may dry out and become twisted, resulting in the texture of dried seaweed rather than the chewy and springy texture. In more detail, the seventh step (S7) is preferably performed at 170°C for 25 to 30 minutes.

In the following, the sensory evaluation of seaweed castella using the seaweed castella manufacturing method of the present invention will be described in detail.

In the sensory evaluation experiment, in order to compare the quality characteristics of seaweed castella produced by the seaweed castella manufacturing method according to the present invention, a graduate student of the Department of Food Engineering, whose suitability as an inspector was recognized, was trained appropriately for the purpose of this experiment, and then sensory evaluation was performed. Sensory evaluation items were conducted on a 9-point likert scale where 9 points were considered very good and 1 point was very bad based on the taste, aroma, color, texture, and overall preference of the seaweed castella produced using the seaweed castella manufacturing method.

(a) Sensory evaluation according to step 2

[Comparative Example 1]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. After preparing the weight, mix butter, sugar, and starch syrup, add yellow eggs and eggs, mix, add cake flour, bread flour, baking powder, and almond powder, mix, mix with whipped cream to make castella dough, and place it in a mold. Pour and bake at 170℃ for 25 minutes.

[Comparative Example 2]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 10 parts by weight of dried seaweed, 350 parts by weight of makgeolli, mix with butter, sugar, and starch syrup, add yellow eggs and eggs, mix, then add cake flour, bread flour, baking powder, and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

[Example 1]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 15 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar, and starch syrup are mixed. Add and mix yellow eggs and eggs, then add cake flour, bread flour, baking powder, and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

[Example 2]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

[Example 3]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 25 parts by weight of dried seaweed, 350 parts by weight of makgeolli, mix until butter, sugar, and starch syrup are mixed, add yellow eggs and eggs, mix, then add cake flour, bread flour, baking powder, and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

[Comparative Example 3]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 30 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar, and starch syrup are mixed, add yellow eggs and eggs, mix, then add cake flour, bread flour, baking powder, and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

[Comparative Example 4]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 250 parts by weight of makgeolli, mix until butter, sugar, and starch syrup are mixed, add yellow eggs and eggs, mix, then add cake flour, bread flour, baking powder, and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

[Example 4]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 300 parts by weight of makgeolli, mix until butter, sugar, and starch syrup are mixed, add yellow eggs and eggs, mix, then add cake flour, bread flour, baking powder, and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

[Example 5]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed, 400 parts by weight of makgeolli, mix until butter, sugar, and starch syrup are mixed, add yellow eggs and eggs, mix, then add cake flour, bread flour, baking powder, and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

[Comparative Example 5]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 450 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

division parts by weight of dried seaweed relative to 600 parts by weight of butter 20 parts by weight of dried seaweed, about 20 parts by weight of makgeolli Comparative Example 1 × × Comparative Example 2 10 350 Example 1 15 350 Example 2 20 350 Example 3 25 350 Comparative Example 3 30 350 Comparative Example 4 20 250 Example 4 20 300 Example 5 20 400 Comparative Example 5 20 450

division taste incense color Texture overall preference Comparative Example 1 7.5 8.5 8.8 6.5 7.8 Comparative Example 2 7.0 6.5 8.9 7.8 7.1 Example 1 8.5 8.4 8.9 8.9 8.5 Example 2 8.9 8.9 9.0 9.0 8.9 Example 3 8.7 8.7 9.0 8.7 8.7 Comparative Example 3 8.0 8.2 8.8 7.5 7.7 Comparative Example 4 7.8 7.8 8.8 7.2 7.4 Example 4 8.8 8.6 8.8 8.5 8.5 Example 5 8.4 8.3 8.7 8.9 8.7 Comparative Example 5 6.8 6.4 8.8 8.2 7.2

As shown in Tables 1 and 2, it can be confirmed that the results of Examples 1 to 5 are good. This is believed to be due to the difference in content between seaweed and makgeolli.

First, in the case of Comparative Example 1, it is an existing castella that does not contain seaweed or makgeolli at all, and has no special characteristics when compared to seaweed castella, and the texture value is judged to have decreased somewhat due to the absence of the springy texture of seaweed.

In the case of Comparative Example 2, the texture was judged to have decreased somewhat due to the small amount of seaweed, and since the makgeolli was somewhat high compared to the seaweed content, the off-flavor of the makgeolli emerged from the seaweed during the maturation process, and the preference for the flavor also decreased.

In the case of Comparative Example 3, because the content of seaweed was high, the texture and aroma of seaweed were expressed excessively rather than the soft taste and aroma of castella, and it was judged that preference decreased.

In the case of Comparative Example 4, the content of makgeolli was less than that of seaweed, so the springy texture of seaweed was not sufficiently expressed, and the salty aroma and taste of seaweed were not sufficiently removed, so it was judged that the preference for taste, aroma, and texture decreased.

In the case of Comparative Example 5, the firm texture of seaweed was realized because the content of makgeolli was greater than that of seaweed, but it was judged that preference decreased as the off-flavor of makgeolli emerged from the seaweed.

Therefore, as in Examples 1 to 5, seaweed castella is manufactured by including 15 to 25 parts by weight of dried seaweed with respect to 600 parts by weight of butter, and 300 to 400 parts by weight of makgeolli with respect to 20 parts by weight of seaweed. Preferred, and more specifically, as in Example 2, 20 parts by weight of seaweed and 350 parts by weight of makgeolli are most preferable based on 600 parts by weight of butter.

(b) Sensory evaluation according to the maturation process

[Comparative Example 6]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 1 day, squeeze out the water, chop it, and mix it with the above dough for 15 minutes to prepare seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

[Example 6]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 2 days, squeeze out the water, chop it, and mix it with the above dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

[Example 7]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

[Example 8]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 4 days, squeeze out the water, chop it, and mix it with the above dough for 15 minutes to prepare seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

[Comparative Example 7]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 5 days, squeeze out the water, chop it, and mix it with the above dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

[Comparative Example 8]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put dried seaweed into makgeolli, seal and mature at room temperature for 3 days, squeeze out the water, chop, and mix with the above dough for 15 minutes to prepare seaweed castella dough. Pour it into a mold and bake at 170°C for 25 minutes.

[Comparative Example 9]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed, 350 parts by weight of makgeolli, mix with butter, sugar, and starch syrup, add yellow eggs and eggs, mix, then add cake flour, bread flour, baking powder, and almond powder and mix. Mix whipped cream to make dough. Next, put dried seaweed into makgeolli, seal and mature in the freezer for 3 days, squeeze out the water, chop, and mix with the above dough for 15 minutes to prepare seaweed castella dough. Pour it into a mold and bake at 170°C for 25 minutes.

division ripening period ripening temperature Comparative Example 6 One cold storage Example 6 2 cold storage Example 7 3 cold storage Example 8 4 cold storage Comparative Example 7 5 cold storage Comparative Example 8 3 room temperature Comparative Example 9 3 frozen

division taste incense color Texture overall preference Comparative Example 6 5.0 6.0 8.7 7.5 6.2 Example 6 8.3 8.6 9.0 8.7 8.6 Example 7 8.9 8.9 9.0 9.0 8.9 Example 8 8.5 8.6 8.9 8.9 8.7 Comparative Example 7 6.0 6.0 8.8 8.0 7.2 Comparative Example 8 5.5 5.4 8.7 7.5 6.4 Comparative Example 9 6.8 7.0 8.8 7.0 7.0

As shown in Tables 3 and 4, it can be confirmed that the results of Examples 6 to 8 are good. This is believed to be due to the difference in temperature and period of maturing dried seaweed in makgeolli.

First, in the case of Comparative Example 6, the salty taste and aroma of seaweed were not sufficiently removed due to the short maturation period, and it was judged that the springy texture of seaweed was also not developed.

In the case of Comparative Example 7, the maturation period was long, so it was judged that the off-flavor of makgeolli emerged from the seaweed during the maturation process, and the flavor preference also decreased.

In the case of Comparative Example 8, it was determined that the makgeolli was fermented while maturing at room temperature, causing a severe off-flavor, and the off-flavor of the makgeolli was absorbed into the seaweed, resulting in a decrease in flavor preference.

In the case of Comparative Example 9, as the maturation was carried out in the freezer, the seaweed and makgeolli froze and the maturation did not proceed sufficiently. When mixed with the dough, the seaweed melted and developed a mushy texture rather than a springy texture, resulting in a low preference for the texture of the seaweed. It is judged that the salty taste and aroma were not sufficiently removed.

Therefore, as in Examples 6 to 8, it is preferable to prepare seaweed castella by adding seaweed to makgeolli, sealing it, and maturing it in refrigeration for 2 to 4 days, and more specifically, in refrigeration as in Example 7. It is most desirable to ripen it for 3 days.

(c) Sensory evaluation according to baking stage

[Comparative Example 10]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 130°C for 25 minutes.

[Example 9]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, mince it, and mix it with the dough for 15 minutes to prepare seaweed castella dough. Pour it into a mold and bake it at 150°C for 25 minutes.

[Example 10]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

[Example 11]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the dough for 15 minutes to prepare seaweed castella dough. Pour it into a mold and bake it at 190°C for 25 minutes.

[Comparative Example 11]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the above dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 210°C for 25 minutes.

[Comparative Example 12]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 20 minutes.

[Example 12]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, mince it, and mix it with the dough for 15 minutes to prepare seaweed castella dough. Pour it into a mold and bake it at 170°C for 30 minutes.

[Comparative Example 13]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the above dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 35 minutes.

division Baking temperature (℃) Baking time (min) Comparative Example 10 130 25 Example 9 150 25 Example 10 170 25 Example 11 190 25 Comparative Example 11 210 25 Comparative Example 12 170 20 Example 12 170 30 Comparative Example 13 170 35

division taste incense color Texture overall preference Comparative Example 10 7.2 7.5 8.7 7.2 7.3 Example 9 8.7 8.8 8.8 8.5 8.6 Example 10 8.9 8.9 9.0 9.0 8.9 Example 11 8.8 8.9 8.9 8.7 8.8 Comparative Example 11 6.8 7.5 8.7 6.8 7.0 Comparative Example 12 7.4 7.7 8.5 7.4 7.5 Example 12 8.9 8.9 8.9 8.9 8.9 Comparative Example 13 7.0 7.7 8.7 7.0 7.3

As shown in Tables 5 and 6, it can be confirmed that the results of Examples 9 to 12 are good. This is believed to be a result of the difference in temperature and time for baking the seaweed castella dough.

First, in the case of Comparative Examples 10 and 12, it was determined that the castella was not cooked sufficiently because the baking temperature was low or the baking time was not sufficient.

In the case of Comparative Examples 11 and 13, it was determined that the baking temperature was too high or the baking time was too long, causing problems such as the castella itself being hard and the texture of the seaweed not being firm and chewing hard.

Therefore, as in Examples 9 to 12, it is preferable to prepare seaweed castella by baking at 150 to 190°C for 25 to 30 minutes, and more specifically, as in Examples 10 and 11, at 170°C for 25 to 30 minutes. It is best to bake for 30 minutes.

(d) Sensory evaluation according to seaweed input and mixing

[Comparative Example 14]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. After preparing 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, the dried seaweed is added to the makgeolli, sealed and aged in the refrigerator for 3 days, then squeezed out and chopped. Then, mix butter, sugar, and starch syrup, add yellow eggs and eggs, mix, add cake flour, bread flour, baking powder, and almond powder, mix, and mix fresh cream and the aged dried seaweed for 15 minutes to prepare dough. . Next, pour it into a mold and bake at 170℃ for 25 minutes.

[Comparative Example 15]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the dough for 10 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

[Example 13]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop it, and mix it with the dough for 15 minutes to make seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

[Example 14]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, chop, and mix with the above dough for 20 minutes to prepare seaweed castella dough. Pour it into a mold and bake at 170°C for 25 minutes.

[Comparative Example 16]

For 600 parts by weight of butter, 600 parts by weight of sugar, 150 parts by weight of starch syrup, 250 parts by weight of yellow eggs, 200 parts by weight of eggs, 250 parts by weight of cake flour, 250 parts by weight of bread flour, 250 parts by weight of almond powder, 8 parts by weight of baking powder, 180 parts by weight of fresh cream. Prepare 20 parts by weight of dried seaweed and 350 parts by weight of makgeolli, mix until butter, sugar and starch syrup are mixed, add yellow eggs and eggs and mix, then add cake flour, bread flour, baking powder and almond powder and mix. Mix whipped cream to make dough. Next, put the dried seaweed into the makgeolli, seal and mature in the refrigerator for 3 days, squeeze out the water, mince it, and mix it with the above dough for 25 minutes to prepare seaweed castella dough. Pour it into a mold and bake it at 170°C for 25 minutes.

division When to add mature seaweed mixing time Comparative Example 14 Input during dough manufacturing 15 minutes to prepare dough Comparative Example 15 Add to dough Add aged seaweed for 10 minutes Example 14 Add to dough Add aged seaweed for 15 minutes Example 15 Add to dough Add aged seaweed for 20 minutes Comparative Example 16 Add to dough Add aged seaweed for 25 minutes

division taste incense color Texture overall preference Comparative Example 14 8.4 8.5 4.8 8.5 6.0 Comparative Example 15 7.5 8.5 8.7 6.8 7.2 Example 14 8.9 8.9 9.0 9.0 8.9 Example 15 8.8 8.9 9.0 9.0 8.9 Comparative Example 16 8.6 8.8 6.0 8.5 7.0

As shown in Tables 7 and 8, it can be confirmed that the results of Examples 14 to 15 are good. This is believed to be a result of differences in sensory evaluation depending on seaweed addition time and mixing.

First, in the case of Comparative Example 14, when preparing the dough, pre-ripened seaweed was added, and due to the liquid of eggs and yellow eggs contained in the dough, the green color of the seaweed came out more quickly in the dough, making it look like seaweed was stuck in the finished seaweed castella. It is judged that, rather than feeling, the overall preference for the color has decreased significantly as the seaweed castella itself is manufactured in green.

In Comparative Example 15, the mixing time after adding the aged seaweed to the dough was short, so makgeolli, which was not sufficiently removed from the aged seaweed, flowed out and mixed into the seaweed castella dough, and was not sufficiently absorbed into the dough, resulting in the finished seaweed castella. It is judged that it did not have a sticky and chewy texture. Therefore, it is judged that the preference for taste and texture has decreased.

In the case of Comparative Example 16, the mixing time after adding aged seaweed to the dough was long, and the seaweed castella dough may turn green due to the green color coming from the aged seaweed, resulting in a green color in the finished seaweed castella. It is judged that the color preference has decreased, and the overall preference has decreased.

Therefore, as in Examples 14 and 15, adding aged seaweed to the dough and then mixing for 15 to 20 minutes to produce seaweed castella can have a chewy and sticky texture and the castella color as seen. This may increase preference.

As such, a person skilled in the art will understand that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical idea or essential features of the present invention.

Therefore, the embodiments described above should be understood in all respects as illustrative and not static, and the scope of the present invention is indicated by the claims described later rather than the detailed description above, and the meaning and scope of the claims and their Any changes or modifications derived from the equivalent concept should be construed as being included in the present invention.

S1: Butter, sugar, starch syrup mixing step
S2: Yellow egg, egg input step
S3: Cake flour, bread flour, baking powder, almond powder input step
S4: Whipped cream input, dough manufacturing step
S5: Adding dried seaweed to makgeolli, maturation step
S6: Step of adding aged seaweed to the dough
S7: Baking step

Claims (5)

The first step is mixing butter, sugar, and starch syrup;
A second step of adding yellow eggs and eggs to the result of the first step and mixing them;
A third step of adding and mixing cake flour, bread flour, baking powder, and almond powder to the result of the second step;
A fourth step of preparing dough by mixing fresh cream with the result of the third step;
The fifth step of adding dried seaweed to makgeolli and maturing it;
A sixth step of mixing the result of the fifth step into the dough and mixing for 15 to 20 minutes to prepare seaweed castella dough;
A seaweed castella manufacturing method characterized in that it consists of a seventh step of pouring the seaweed castella dough into a mold and baking it. According to claim 1,
The fifth stage of ripening is,
A method of manufacturing seaweed castella, characterized in that it is sealed and aged in a refrigerator for 2 to 4 days. According to claim 1,
The ingredients of the dough are:
For 600 parts by weight of the butter,
550 to 650 parts by weight of the sugar, 100 to 200 parts by weight of the starch syrup, 200 to 300 parts by weight of the yellow eggs, 150 to 250 parts by weight of the eggs, 200 to 300 parts by weight of the cake flour, 200 to 300 parts by weight of the bread flour, and the almonds A method for producing seaweed castella, characterized in that it contains 200 to 300 parts by weight of powder, 3 to 13 parts by weight of baking powder, and 130 to 230 parts by weight of fresh cream. According to claim 1,
A method for producing seaweed castella, characterized in that using 300 to 400 parts by weight of the makgeolli based on 20 parts by weight of the dried seaweed. According to claim 1,
For 600 parts by weight of the butter,
A method for producing seaweed castella, characterized in that it comprises 15 to 25 parts by weight of dried seaweed.