KR20250011351A - Dessert manufacturing method using castella and desserts produced thereby - Google Patents

Abstract

The present invention relates to a dessert manufacturing method for manufacturing a dessert using castella and a dessert manufactured by thereof. The manufacturing method of the dessert using castella according to an embodiment of the present invention, as the manufacturing method of the dessert using the castella for manufacturing the dessert by processing the castella, comprises: a step of cutting the castella to a preset size; a step of absorbing egg yolk into the cut castella; a step of applying sugar to the castella into which the egg yolk has been absorbed; and a step of baking the castella applied with the sugar in an oven. Therefore, consumer preference can be improved due to the harmony of the flavor and sweet taste of the castella.

Description

Method for manufacturing a dessert using castella and desserts produced thereby {Dessert manufacturing method using castella and desserts produced thereby}

The present invention relates to a dessert manufacturing method for manufacturing a dessert using castella and a dessert manufactured thereby.

Desserts are usually eaten after a meal, and are often served with fruits, cookies, or confectionery products such as cakes to provide a feeling of fullness or to replenish sugar.

Among the confectionery products served as desserts, the most commonly served cake is made by spreading cream on castella bread using castella as a base. However, in order to diversify desserts, “Method for producing sweet potato castella” is disclosed in Korean Patent Publication No. 10-2024235 (announced on September 23, 2019) so that castella alone could be used as a dessert.

The above-mentioned conventional method for manufacturing sweet potato castella supplements sweetness to the castella by adding sweet potatoes, so that the castella can be provided as a dessert on its own without having to provide it as a cake.

Meanwhile, another example of a dessert using Castella is the Japanese dessert 'Kasudosu'.

The above-mentioned Castella is made by coating the Castella in egg wash, frying it in boiling molasses, and then coating it in sugar again. However, there was a problem in that the molasses penetrated the interior of the Castella as it was fried, and the sugar was further coated on the exterior, maximizing the sweetness and losing the flavor of the Castella and the egg yolk.

In addition, conventional castella cakes had a problem in that they had no unique characteristics in the castella cake located inside the molasses, making it difficult to have a distinctive character as a dessert, and thus, had a low preference among consumers.

The present invention has been made to solve the above problems, and the problem to be solved by the present invention is to provide a method for manufacturing a dessert using castella, which can provide a soft texture due to castella and egg yolk without being too sweet, and can also enhance the flavor of castella and improve consumer preference, by manufacturing a dessert by absorbing egg yolk into castella, applying sugar, and baking it in an oven, and an object of the present invention is to provide a dessert manufactured thereby.

In addition, the purpose is to provide a method for manufacturing a dessert using castella, which can minimize the sugar from being separated from the castella by applying sugar to the castella and baking it in an oven, and a dessert manufactured thereby.

In addition, the present invention aims to provide a method for manufacturing a dessert using castella, in which the size of castella is set so that the egg yolk is evenly cooked throughout and the ratio of sugar applied on the outside to the castella is appropriate, and a dessert manufactured thereby.

In addition, the present invention aims to provide a method for manufacturing a dessert using castella, which not only imparts a cypress scent to castella by using a mold made of cypress when manufacturing castella, thereby imparting a luxurious feel to the castella, but also optimizes the mixing ratio of each ingredient and the manufacturing process when manufacturing castella, thereby imparting a soft and moist texture, and a dessert manufactured thereby.

According to an embodiment of the present invention for achieving the above object, a method for manufacturing a dessert using castella comprises the steps of: cutting the castella into a preset size; allowing egg yolk to be absorbed into the cut castella; applying sugar to the castella into which the egg yolk has been absorbed; and baking the castella onto which the sugar has been applied in an oven.

After the step of baking in the oven, a step of rapidly cooling the castella baked in the oven by cold air may be included.

The above sugar may include any one of molasses, refined sugar, and cane sugar.

The above cane sugar can be mixed with brown sugar in a weight ratio of 2 to 5:1.

The above molasses can be mixed with water in a weight ratio of 4 to 6:1.

The step of cutting the above castella may be such that the volume of the castella to be cut may be 45 cm ³ to 180 cm ³ .

A step of manufacturing the castella may be included prior to the step of cutting the castella into preset sizes.

In the step of making the above castella, a mold for forming the shape of the castella can be formed from cypress wood.

In the step of applying the above-mentioned sugar, a non-sweetened sugar powder can be applied instead of the above-mentioned sugar.

A dessert manufactured by a method for manufacturing a dessert using a castella according to an embodiment of the present invention is manufactured by a method for manufacturing a dessert using a castella according to the above-described embodiment, and includes egg yolk absorbed into the castella, and sugar or non-saccharide powder applied to the outer surface of the castella into which the egg yolk has been absorbed, and is manufactured by baking in an oven in a state in which the egg yolk has been absorbed into the castella and the sugar or non-saccharide powder has been applied.

According to the present invention, a dessert is manufactured by applying sugar to the outer surface of castella while egg yolk is absorbed into the castella and baking it in an oven, thereby providing a soft texture due to the castella and egg yolk without being too sweet, and enhancing the flavor of the castella, thereby improving consumer preference.

In addition, the size of the castella can be set so that the taste of sugar and egg yolk can be well-matched with the castella, thereby improving consumer preference.

In addition, by baking the castella coated with sugar in an oven so that the sugar is fixed to the castella by the heat of the oven, not only can the sugar be prevented from coming off when eating, but the sugar coated on the outer surface of the castella can be applied in various forms, providing a variety of choices to choose from according to taste.

In addition, by using a mold made of cypress wood when making castella, the scent of cypress can be infused into the castella, giving the castella a luxurious feel through the scent of cypress.

In addition, when manufacturing castella, the mixing ratio and mixing process of each ingredient can be changed to optimize the density of the pores, thereby providing a moist texture with excellent texture.

FIG. 1 is a flow chart illustrating a method for manufacturing a dessert using castella according to an embodiment of the present invention.
FIG. 2 is a flow chart illustrating steps for manufacturing castella in a method for manufacturing a dessert using castella according to an embodiment of the present invention.
Fig. 3 is a cross-sectional view of a dessert using castella according to an embodiment of the present invention.

Hereinafter, an embodiment of the present invention will be described with reference to the attached drawings.

The method for manufacturing a dessert (100) using castella according to an embodiment of the present invention can utilize existing castella, but since the degree of absorption of egg yolk, which will be described below, differs depending on the density of the castella, it is preferable to manufacture it using the following method.

As illustrated in FIG. 1, a method for manufacturing a dessert (100) using castella according to an embodiment of the present invention may include a step (S10) of manufacturing castella.

The step (S10) of manufacturing this castella can manufacture castella that will become the base of a dessert (100).

As illustrated in FIG. 2, the step of manufacturing castella may include a step (S11) of preparing a milk mixture, an egg yolk mixture, and egg white foam.

The milk mixture, egg yolk mixture, and egg white foam can be prepared by mixing 8 to 14 parts by weight of the milk mixture, 18 to 24 parts by weight of the egg yolk mixture, and 54 to 60 parts by weight of the egg white foam per 100 parts by weight of the castella dough to be manufactured.

The milk mixture can be added to provide a soft taste and texture to the castella, and can be manufactured by mixing milk and cooking oil in a weight ratio of 1:1, and the milk mixture can be mixed and stored in the first container.

Meanwhile, if the milk mixture is mixed in less than 8 parts by weight per 100 parts by weight of the castella dough, it is difficult to provide the rich taste and soft taste and texture of cooking oil and milk, and if it exceeds 14 parts by weight, there is a problem of the greasy taste of cooking oil and the cooking oil easily sticking to the hands.

The yolk mixture can be added to the castella for color and nutrition. The yolk mixture can be obtained by extracting only the egg yolk from the egg, or can be manufactured by mixing salt and sugar into the egg yolk.

The yolk mixture can be mixed and stored in a second container, and the yolk mixture can be mixed with 1 to 3 parts by weight of salt and 30 to 40 parts by weight of sugar per 100 parts by weight of egg yolk.

Here, if the salt is less than 1 part by weight, it is difficult to feel the salty taste of salt, and if it exceeds 3 parts by weight, the salty taste of salt is too strong and it is difficult to eat, or the foam of the egg white, which will be explained below, may easily disappear.

The sugar can be honey, and if the sugar is less than 30 parts by weight, it is difficult to provide the mild sweetness of honey, and if the sugar exceeds 40 parts by weight, the unique sweetness of honey may cause aversion to consumption.

Meanwhile, if less than 18 parts by weight of egg yolk mixture is mixed per 100 parts by weight of castella dough, it is difficult to express the unique color of castella, and if more than 24 parts by weight of egg yolk mixture is mixed, the fishy smell and taste of egg yolk may permeate, making it difficult to consume.

Egg white foam can be prepared by foaming egg whites, and egg whites can be obtained by separating the egg yolk from the egg.

Here, egg white can be used after removing the egg yolk for use in the egg yolk mixture.

Egg white foam can be formed by whipping egg whites using a mixer, and the egg white foam can be formed to have a volume 3 to 4 times larger than the volume of the egg whites before whipping.

Here, if the volume of the egg white foam is less than 3 times, the height of the finished castella is low, so that the height of each piece is not sufficient when cutting. If the volume of the egg white exceeds 4 times, the pores of the finished castella are too large and numerous, causing a problem of a soft texture. In addition, a problem occurs in which the excess amount is absorbed during the subsequent process of applying egg yolk and sugar.

Egg white foam can be formed by placing egg white in a third container. The third container can be about 3 to 4 times the size of the first or second container, taking into account the increase in volume as the egg white foam is formed.

When mixing egg whites to make foam, sugar can be added, and 70 to 85 parts by weight of sugar can be mixed per 100 parts by weight of egg whites.

Here, the sugar can be white sugar, and when the sugar is mixed in less than 70 parts by weight, the egg taste is relatively strong, and when the sugar is mixed in more than 85 parts by weight, the sweetness is so strong that it may be difficult to consume.

While forming the egg white foam, it is advisable to add the sugar in several portions at a time.

Meanwhile, if less than 54 parts by weight of egg white foam is mixed per 100 parts by weight of castella dough, the density of the castella may be high, causing discomfort when consumed, and if more than 60 parts by weight is mixed, there is a problem that the shape of the castella is easily deformed after it is made.

When the milk mixture, egg yolk mixture, and egg white foam are all prepared, mix the egg yolk mixture in the second container into the egg white foam (S12).

When mixing the egg yolk mixture into the egg white foam, mix carefully by adding the yolk mixture into the egg white foam several times to maintain the egg white foam as much as possible.

When the egg yolk mixture is evenly mixed into the egg white foam, add more flour and baking powder and mix (S13).

When adding flour and baking powder to the mixture of egg white foam and egg yolk mixture, you can add flour and baking powder while sifting them while keeping the particle size fine.

The flour can be mixed at 25 to 35 parts per 100 parts by weight of egg white foam.

Here, if the pastry flour is mixed in an amount of less than 25 parts by weight, it is difficult to provide a texture like bread and it is difficult to maintain the shape, and if the pastry flour exceeds 35 parts by weight, there is a problem of the wheat flour taste becoming strong and providing a hard texture.

Of course, you can use all-purpose flour or strong flour instead of cake flour, but adding cake flour has a lower gluten content, so it can provide a relatively crispy texture to the dessert (100).

Baking powder can be mixed in an amount of 0.5 to 1 part by weight per 100 parts by weight of egg white foam. If the baking powder is mixed in an amount less than 0.5 part by weight, the internal pores of the castella are small, making it difficult to form the shape of the castella. If it exceeds 1 part by weight, the internal pores of the castella are large, causing the castella to break easily.

Then, when the flour and baking powder are mixed into the mixture of egg white foam and egg yolk mixture, the milk mixture is finally mixed to produce a castella dough (S13).

Here, it is preferable to mix the milk mixture last because the flour will clump together due to the oil content of the milk mixture if the milk mixture is mixed first.

When mixing the milk mixture, first mix a small amount of dough into the milk mixture to make it easy to knead without clumping due to the oil content of the milk mixture, and then place the dough mixed with the milk mixture into a third container and knead it again.

Meanwhile, when the castella dough is completed, the castella dough is poured into a mold to form the shape of the castella (S14).

Before pouring the castella dough into the mold, apply oil to the inner surface of the mold or place aluminum foil on the bottom and pour the castella dough into the mold so that the castella can be easily separated from the mold.

The mold can be made of cypress wood, and if the mold is made of cypress wood, the scent of the cypress wood will permeate the castella when baking it in the oven, allowing you to experience a new flavor due to the scent.

When pouring the castella dough into the mold, the height should be at least 8 cm, and it is best to pour it in one go.

Here, if the height of the castella dough is less than 8 cm, when baked in the oven, it may feel somewhat dry when eaten due to insufficient moisture inside, and if the castella dough is not poured as if dropping it all at once, air may flow into the castella dough, creating relatively large bubbles, which may result in poor molding.

And, after pouring the castella dough into the mold, the mold can be hit against the floor several times to remove any air bubbles that were mixed in when pouring the castella dough, and to level the top surface of the castella.

Meanwhile, when the castella dough is injected into the mold, the castella dough is baked in the oven (S15).

Preheat the oven to 180℃, place the mold in the oven, and bake for approximately 40 minutes.

Here, the baking temperature and time in the oven may vary depending on the size of the oven and the amount of castella dough brought in.

Once the Castella is baked in the oven, the mold is taken out of the oven and struck against the floor several times to flatten the top surface of the Castella for marketability.

When the top of the castella cake taken out of the oven is flat, turn it over so that the top and bottom of the castella cake are upside down and separate it from the mold.

Meanwhile, once the castella is separated from the mold, it is aged to maintain its shape and internal pores.

When maturing castella, it is stored in a space maintained at a temperature of 10℃ to 20℃ and a relative humidity of 60 to 70% for approximately 24 hours (S16).

At this time, if the temperature at which the Castella is matured is below 10℃, the Castella's internal pores are relatively unstable and hardened, making it easy to break. If the temperature at which the Castella is matured exceeds 20℃, it is difficult to maintain the internal pores of the Castella, making it relatively smaller in volume.

Also, if the humidity during maturation of Castella is less than 60%, the moisture in the Castella may evaporate and easily break, and if the humidity exceeds 70%, there is a problem in that the Castella may easily become lumpy as the moisture is absorbed into the Castella.

The castella made in this way is not hard, but has pores large enough to allow the egg yolk, which will be explained below, to be easily absorbed in a short period of time, and while not sweet, it allows you to feel the softness of eggs and milk, and as it is infused with the scent of cypress, it can provide a flavor with a different scent from other castella.

As illustrated in FIG. 1, a method for manufacturing a dessert (100) using castella according to an embodiment of the present invention may include a step of cutting castella (S20).

The step of cutting castella (S20) can cut the castella into a size suitable for use as a dessert (100).

Castella can be cut into the shape of a rectangular solid, or into a shape with a height greater than its length or width.

Additionally, either the length or width of the castella can be formed to be 2 cm or more and 4 cm or less.

If either the width or length is less than 2 cm, it is difficult to bake the castella while standing up, so a relatively wide oven space is required. If it exceeds 4 cm, the egg yolk applied when baking the castella in the oven may not be cooked well.

In the example, the castella was cut to a size of 6 cm X 3 cm X 5 cm (width X length X height) so that it could be baked standing up while being easy to eat and allowing heat to be well transmitted to the inside of the castella and minimizing the space in the oven.

Here, when cut into a shape with a height lower than the length or width, it has a flat shape, so it looks visually stable, but it does not look visually appetizing.

When cutting castella, cut off the brown parts on the top and bottom of the castella.

Here, the brown sides on the top and bottom of the castella have different density, moisture, and texture from the inside of the castella, so they are removed to ensure even absorption of the egg yolk and sugar during the process of applying the egg yolk and sugar after cutting.

Meanwhile, the volume of the cut castella can be from 45 cm ³ to 180 cm ³ .

Here, if the volume of the castella is less than 45 cm ³ , the content of the castella is smaller than the sugar to be applied around the castella, which will be described below, and thus the sweetness is strong, which may cause discomfort when eating. If the volume of the castella exceeds 180 cm ³ , the content of the castella is larger than the sugar to be applied around the castella, which makes the sweetness of the sugar weak, making it somewhat unsuitable as a dessert (100). In addition, the relatively large volume makes it difficult to bite off in one bite, which increases the inconvenience of eating.

As illustrated in FIG. 1, a method for manufacturing a dessert (100) using castella according to an embodiment of the present invention may include a step (S30) of applying egg yolk.

This step of applying egg yolk (S30) can apply egg yolk to the outer surface of the castella cut in the step of cutting the castella (S20).

When egg yolk is applied to the castella, it can provide the soft texture of the egg yolk and the protein taste of the egg yolk, and not only can it enhance the original flavor of the castella, but it can also give the outer surface of the castella a deep yellow color from the egg yolk.

When applying egg yolk to the castella, you can apply it by dipping each side of the cut castella into a container containing the egg yolk.

Here, if you apply egg yolk to the castella, the egg yolk can be absorbed between the pores of the castella.

Also, only egg yolks with the strings and lumps of egg white removed can be used for the egg yolk applied to the castella.

Here, when lumps of egg white and egg yolk are mixed into the egg yolk to be applied to the castella, the egg yolk does not stick to the part of the castella where lumps of egg white or egg yolk stick, and when baked in the oven later, it changes to a different color, providing a visually messy appearance and reducing the appetite of the dessert (100).

Meanwhile, the egg yolk can be applied to the inside of the castella by turning the six-sided castella in various directions so that it can be sufficiently applied.

When applying egg yolk to castella, after dipping it in the egg yolk for a certain period of time, place it on a plate such as a wire mesh so that the egg yolk that has adhered to the castella can drip down. This allows the egg yolk that was not absorbed by the castella to naturally flow down and be discharged, preventing the egg yolk from clumping or being excessively applied to the surface.

It is preferable to apply egg yolk and castella in a weight ratio of 0.5 to 1:1.

Here, if the egg yolk exceeds 1 weight ratio, the egg yolk may be excessively absorbed, causing the castella to easily become soft and the egg yolk absorbed into the castella may not be cooked, and if the weight ratio is less than 0.5, it is difficult to evenly apply the egg yolk to the entire circumference of the castella.

As illustrated in FIG. 1, a method for manufacturing a dessert (100) using castella according to an embodiment of the present invention may include a sugar application step (S40).

This sugar coating step (S40) can coat sugar on the outer surface of the castella to which egg yolk has been coated in the step of coating egg yolk on the castella (S30).

The sugar application step (S40) can be used to apply sugar to each side of the castella by surrounding the castella that has absorbed egg yolk in a container containing sugar.

The sugar may include either molasses, refined sugar, or cane sugar.

Molasses is the residue left after sugar is extracted and has a higher sugar content than sugar, so it can be sweeter than sucrose. Molasses may be manufactured as a byproduct after glucose is manufactured from starch.

Molasses can be used by diluting molasses to water in a weight ratio of 4 to 6:1.

Here, if the molasses is mixed in at a weight ratio of less than 4, the viscosity of the molasses is low, making it difficult to apply and providing the sweetness of the molasses. If the molasses exceeds a weight ratio of 6, the viscosity of the molasses is high, making it difficult to apply and the sweetness of the molasses is strong, making it difficult to taste the castella.

When using molasses as a sugar, since molasses is in liquid form, it can be applied without leaving any empty spaces compared to other sugars, and it has a smooth surface, which visually increases appetite.

Refined sugar is the first white sugar made in the sugar manufacturing process, and can be applied purely to the entire surface of the castella without mixing in any other mixtures.

Refined sugar can provide a slightly less sweet flavor than molasses, and can be applied in granular form around the perimeter of the sponge cake.

Raw cane sugar is a type of sugar that has not been chemically refined. Raw cane sugar can be in granulated form, and raw cane sugar can provide a slightly less sweet taste than refined sugar.

Because raw cane sugar is unrefined, it contains various nutrients, such as vitamins and minerals, that are found in sugar cane, and can be more beneficial to your health than molasses or refined sugar.

However, when using raw sugarcane sugar as a sugar, it may not be suitable for use as a dessert (100) because it is less sweet, so raw sugarcane sugar and brown sugar may be mixed and used in a weight ratio of 2 to 5:1.

Here, when the weight ratio of brown sugar is less than 2, it is difficult to provide a sweeter taste than that of cane sugar, and when the weight ratio of brown sugar exceeds 5, the taste of brown sugar relatively surpasses that of cane sugar, so there is no advantage to adding cane sugar.

Also, the brown sugar mixed into the cane sugar can be healthier than brown sugar by using organic brown sugar.

Meanwhile, by applying different types of sugar to Castella, you can increase sales by increasing consumer preference.

For example, castella coated with molasses, castella coated with refined sugar, and castella coated with cane sugar can be manufactured, and each egg yolk-coated castella can be coated with a different sugar so that consumers can choose and consume it according to sweetness or visual appetite.

When applying sugar to castella, refined sugar and cane sugar in particular are in particle form and easily clump together due to moisture, so it is desirable to apply it around the castella without forming clumps.

Of course, sugars can include not only refined sugar, cane sugar, and molasses, but also various forms of powders that can be sweetened by sugars, such as cocoa powder, chocolate powder, and cookie powder.

In addition, at the step of applying sugar, a non-sugar powder can be applied instead of sugar so that consumers who dislike the sweet taste of sugar can choose to eat it.

Non-sugar powders are powders that do not have the sweetness of sugar or have a low sweetness, such as soybean powder, green tea powder, or cheese powder.

The unsweetened powder can also be applied to the entire surface of the castella coated with egg yolk.

As illustrated in FIG. 1, the method for manufacturing a dessert (100) using castella according to an embodiment of the present invention may include a baking step (S50) in an oven.

This oven baking step (S50) can bake the sugar-coated castella in the oven.

The oven baking step (S50) can minimize the sugar falling off from the castella when eating by fixing the sugar to the outer surface of the castella with heat.

Meanwhile, in the oven baking step (S50), castella coated with different types of sugar may be brought into the oven together, or only castella coated with one type of sugar may be brought into the oven.

The oven baking step (S50) can be performed at a temperature of 180°C in an oven preheated to 180°C. When performing the oven baking step (S50), the castella coated with sugar can be placed along the perimeter of an oven tray and then placed into the oven to be baked.

Here, due to the characteristics of the oven, the heat is concentrated in the center rather than the temperature of the inner perimeter of the oven, so the temperature in the center is higher, and a temperature difference occurs between the front and back of the oven due to the door at the front of the oven.

Accordingly, the sugar-coated castella can be placed in an oven and baked by placing multiple castella pieces spaced apart along the perimeter of the tray, with the castella pieces standing upright along the perimeter of the tray, avoiding the center where the temperature is relatively high.

The baking time in the oven may vary depending on the size of the castella being placed in the oven and the size of the oven, but it is generally baked for about 8 minutes. During the 8-minute baking process, the front and back of the trays are switched after 4 minutes and baked for the remaining 4 minutes, overcoming the temperature difference between the front and back and baking the castella evenly throughout.

As illustrated in FIG. 1, the method for manufacturing a dessert (100) using castella according to an embodiment of the present invention may include a rapid cooling step (S60).

This rapid cooling step (S60) can rapidly cool the baked Castella cake by forcibly blowing cold air on it after taking it out of the oven.

Castella baked in the oven has sugar that is heated and the egg yolk that is cooked generates moisture, so if left as is, there is a risk that the sugar will flow out or the shape will change as moisture is absorbed by the residual heat.

To prevent this, when the castella is baked in the oven, cold air is blown on the castella to lower the temperature of the castella, thereby hardening the sugar and preventing it from flowing out, and removing moisture to prevent the shape of the castella from changing.

At this time, when the castella is taken out of the oven and rapidly cooled, the shape of the castella that has been deformed can be restored by applying physical force.

Once the rapid cooling is complete, the manufacturing process into a dessert (100) is complete, and the rapidly cooled castella can have white sugar applied to the bottom to prevent it from sticking to the bottom.

And, the dessert (100) using the manufactured castella can be stored and sold at a temperature of approximately 15°C and a relative humidity of approximately 40%.

Of course, if you want to store it for longer than two days, you can freeze it.

As illustrated in FIG. 3, a dessert (100) manufactured by a method for manufacturing a dessert using castella according to an embodiment of the present invention may have a form in which egg yolk is applied and permeated into the interior of the castella and sugar is applied to the exterior, and may be formed in a form in which sugar is coated on the exterior of the castella by baking it in an oven.

Therefore, the method for manufacturing a dessert (100) using castella according to an embodiment of the present invention can fill the appetite lacking in sweetness and egg yolk and castella by applying sugar while coating egg yolk on castella, and also, the egg yolk enhances the soft texture and flavor of castella together with castella, thereby enhancing the consumer's desire to purchase it as an after-meal dessert (100).

In addition, the present invention can provide a dessert (100) having an improved texture and a sweetness suitable for eating by setting the size of the castella so that the taste of the egg yolk and the sugar applied to the castella are optimized, and the sweetness of the sugar and the taste of the egg yolk are optimally combined.

In addition, the present invention, when baking a castella cake in an oven after applying sugar to it, bakes it by arranging it around a tray and changing the front and back positions, and also sets the size of the castella cake so that all of the egg yolk that has partially seeped in can be cooked, thereby not only baking a plurality of castella cakes evenly, but also preventing the occurrence of defects due to undercooking of the egg yolk.

In addition, the sugar applied to the outer surface of the castella can be applied in various forms to provide a variety of choices to choose from according to taste.

In addition, the present invention can provide a taste of castella differentiated by the scent of cypress by using a mold made of cypress wood to impart cypress scent to the castella when manufacturing the castella.

In addition, the present invention can provide a more uniform void and an excellent, moist texture by differentiating the mixing ratio of each component from the conventional one and specifying the mixing order, etc. when manufacturing castella.

Although the embodiments of the present invention have been described above, the scope of the rights of the present invention is not limited thereto, and includes all changes and modifications that can be easily modified and deemed equivalent by a person having ordinary skill in the art to which the present invention pertains from the embodiments of the present invention.

100: Dessert

Claims (10)

A method for manufacturing a dessert using castella, for manufacturing a dessert by processing castella,
A step of cutting the above castella into preset sizes;
Step of applying egg yolk to the cut castella cake.
A step of applying sugar to the castella coated with the egg yolk, and
A method for manufacturing a dessert using castella, characterized by including a step of baking the castella coated with the above-mentioned sugar in an oven. In the first paragraph,
After the above oven baking step,
A method for manufacturing a dessert using castella, characterized by including a step of rapidly cooling castella baked in the oven using cold air. In the first paragraph,
The above sugars are
A method for manufacturing a dessert using castella, characterized in that it contains any one of molasses, refined sugar, and cane sugar. In the third paragraph,
The above sugar cane sugar
A method for manufacturing a dessert using castella, characterized in that the cane sugar and brown sugar are mixed in a weight ratio of 2 to 5:1. In the first paragraph,
The above molasses is
A method for manufacturing a dessert using castella, characterized in that the molasses and water are mixed in a weight ratio of 4 to 6:1. In the first paragraph,
The step of cutting the above castella is
A method for manufacturing a dessert using castella, characterized in that the volume of the castella cut above is 45 cm ³ to 180 cm ³ . In the first paragraph,
Before the step of cutting the above Castella into preset sizes,
A method for manufacturing a dessert using castella, characterized by including a step of manufacturing the above castella. In Article 7,
At the stage of making the above castella,
A method for manufacturing a dessert using castella, characterized in that a mold for forming the shape of the above castella is formed from cypress wood. In the first paragraph,
A method for manufacturing a dessert using castella, characterized in that, in the step of applying the sugar, a non-sweetened non-sugar powder is applied instead of the sugar. A dessert manufactured by the method for manufacturing a dessert using Castella described in Article 1,
Egg yolk applied to the above castella, and
Contains a sugar or non-sugar powder applied to the outer surface of the castella coated with the egg yolk,
A dessert manufactured by a method for manufacturing a dessert using castella, characterized in that the castella is baked in an oven after the egg yolk is absorbed into the castella and the sugar or non-sweetened sugar powder is applied thereto.

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