KR20230083345A - Manufacturing method of cake containing sand cream - Google Patents
Manufacturing method of cake containing sand cream Download PDFInfo
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- KR20230083345A KR20230083345A KR1020210170515A KR20210170515A KR20230083345A KR 20230083345 A KR20230083345 A KR 20230083345A KR 1020210170515 A KR1020210170515 A KR 1020210170515A KR 20210170515 A KR20210170515 A KR 20210170515A KR 20230083345 A KR20230083345 A KR 20230083345A
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- 239000006071 cream Substances 0.000 title claims abstract description 147
- 239000004576 sand Substances 0.000 title claims abstract description 62
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 29
- 239000008267 milk Substances 0.000 claims abstract description 29
- 210000004080 milk Anatomy 0.000 claims abstract description 29
- 238000005520 cutting process Methods 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 22
- 235000019222 white chocolate Nutrition 0.000 claims abstract description 9
- 230000032683 aging Effects 0.000 claims description 21
- 235000000346 sugar Nutrition 0.000 claims description 18
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 9
- 102000002322 Egg Proteins Human genes 0.000 claims description 9
- 108010000912 Egg Proteins Proteins 0.000 claims description 9
- 235000014103 egg white Nutrition 0.000 claims description 9
- 210000000969 egg white Anatomy 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 235000014121 butter Nutrition 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000008162 cooking oil Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000020186 condensed milk Nutrition 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 244000248349 Citrus limon Species 0.000 claims 1
- 238000003780 insertion Methods 0.000 claims 1
- 230000037431 insertion Effects 0.000 claims 1
- 230000005070 ripening Effects 0.000 abstract description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 6
- 244000131522 Citrus pyriformis Species 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 235000019629 palatability Nutrition 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000008256 whipped cream Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/47—Decorated or decorative products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/005—Condensed milk; Sugared condensed milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5118—Starch
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Confectionery (AREA)
Abstract
Description
본 발명은 샌드크림이 함유된 케이크의 제조방법에 관한 것으로, 더욱 상세하게는 외관품질이 향상될 뿐만 아니라, 부드러운 식감과 우수한 기호도를 나타내는 샌드크림이 함유된 케이크의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing a cake containing sand cream, and more particularly, to a method for manufacturing a cake containing sand cream, which not only improves appearance quality but also exhibits a soft texture and excellent palatability.
케이크는 설탕, 달걀, 밀가루(또는 녹말), 버터(또는 마가린, 식물성 유지), 우유, 크림, 생크림, 레몬, 초콜릿, 커피, 과일, 향료 및 이스트 등의 재료를 적절히 혼합하여 구운 서양과자의 총칭으로, 전에는 일부의 쿠키류를 포함하여 가정에서 소량으로 제조되었으나, 최근에는 공장등에서 기계를 사용하여 대량으로 생산하고 있다.Cake is a generic term for Western confectionery baked by properly mixing ingredients such as sugar, eggs, flour (or starch), butter (or margarine, vegetable oil), milk, cream, fresh cream, lemon, chocolate, coffee, fruit, spices, and yeast. In the past, it was manufactured in small quantities at home, including some cookies, but recently, it is being produced in large quantities using machines in factories.
빵을 주식으로 하는 국가등에서 제조된 최초의 케이크는 밀가루와 우유를 우묵한 돌그릇에 끓여 죽모양으로 만들고 그것을 편평한 상태로 굳힌 것으로, 이러한 과정을 통해 제조된 것을 후에 가토(gteau：진과자), 갈레트(galette：팬케이크) 및 플랑(flan：찐 과자) 등으로 분류해 불렀으며, 그 기원은 신석기시대로 추정한다. 또한, 최초의 케이크는 보존성이 향상될 수 있도록 잘 건조시켰으며, 그 두께가 두툼한 것이 특징이다.The first cakes manufactured in countries where bread is the staple food were made by boiling wheat flour and milk in a hollow stone bowl, making it into porridge, and hardening it into a flat state. It was classified into galette (pancake) and flan (steamed snack), and its origins are presumed to be in the Neolithic Age. In addition, the first cake was well dried to improve preservation and is characterized by its thick thickness.
한편, 최근에는 케이크의 종류 중 스폰지 케이크 시트에 생크림을 샌드하여 제조되는 생크림 케이크의 소비가 대부분을 차지하고 있는데, 생크림 케이크에 사용되는 스폰지 케이크 시트는 노른자와 흰자를 분리하여 거품을 내는 별립법 또는 전란을 이용하여 거품을 내는 공립법에 의해 제조될 수 있다. 별립법의 경우 공정이 번거롭다는 이유 등으로 인해 공립법이 많이 이용되는데, 공립법에 따르면 전란과 설탕을 휘핑한 후 밀가루를 첨가하고, 녹인 버터를 첨가하는 제조공정으로 이루어지며, 생성된 거품의 기공이 미세하고, 부드러운 크림과 같은 상태로 되나, -18℃ 이하로 냉동시 수분 증발이 현저하게 발생하여 식감이 급격하게 저하되며, 생크림을 샌드한 후에 질정시간이 경과하게 되면 샌드된 생크림의 표면에서 갈라짐 현상이 발생하여 케이크의 외관품질이 저하되는 문제점이 있었다.On the other hand, among the types of cakes, most of the consumption of whipped cream cake is made by sanding whipped cream on a sponge cake sheet. The sponge cake sheet used for whipped cream cake is a separate method of separating yolks and whites and making foam or whole egg. It can be prepared by the public method of foaming using In the case of the separate method, the public method is often used due to the reason that the process is cumbersome, etc. According to the public method, the manufacturing process consists of whipping whole eggs and sugar, adding flour, and adding melted butter, and foam is created. The pores are fine and it becomes like soft cream, but when frozen below -18℃, moisture evaporation occurs remarkably, and the texture deteriorates rapidly. There was a problem in that cracks occurred on the surface and the appearance quality of the cake was deteriorated.
본 발명의 목적은 외관품질이 향상될 뿐만 아니라, 부드러운 식감과 우수한 기호도를 나타내는 샌드크림이 함유된 케이크의 제조방법을 제공함에 의해 달성된다.An object of the present invention is achieved by providing a method for manufacturing a cake containing sand cream, which not only improves the appearance quality, but also exhibits a soft texture and excellent palatability.
본 발명의 목적은 케이크시트 사이에 생크림과 우유크림으로 이루어진 샌드크림을 개재하는 샌드크림개재단계, 상기 샌드크림개재단계를 통해 샌드크림이 개재된 케이크시트를 숙성하는 숙성단계, 상기 숙성단계를 통해 숙성된 케이크시트를 절단하는 절단단계, 상기 절단단계를 통해 절단된 케이크시트의 표면에 아이싱 크림을 도포하는 아이싱크림도포단계 및 상기 아이싱크림도포단계를 통해 아이싱 크림이 도포된 케이크시트의 상부면에 화이트초콜릿 크림을 토핑하는 토핑단계로 이루어지는 것을 특징으로 하는 샌드크림이 함유된 케이크의 제조방법을 제공함에 의해 달성된다.An object of the present invention is to interpose a sand cream consisting of fresh cream and milk cream between cake sheets, an aging step of maturing a cake sheet interposed with sand cream through the sand cream interposition step, and an aging step through the aging step. A cutting step of cutting the aged cake sheet, an icing cream application step of applying icing cream to the surface of the cake sheet cut through the cutting step, and an icing cream application step on the upper surface of the cake sheet coated with icing cream through the icing cream application step. It is achieved by providing a method for manufacturing a cake containing sand cream, characterized in that it consists of a topping step of topping white chocolate cream.
본 발명의 바람직한 특징에 따르면, 상기 케이크시트는 난백 100 중량부, 레몬즙 0.5 내지 0.7 중량부, 설탕 40 내지 45 중량부, 베이킹파우더 0.5 내지 1.5 중량부, 박력분 35 내지 45 중량부, 우유 8 내지 12 중량부 및 식용유 8 내지 12 중량부로 이루어지는 것으로 한다.According to a preferred feature of the present invention, the cake sheet contains 100 parts by weight of egg white, 0.5 to 0.7 parts by weight of lemon juice, 40 to 45 parts by weight of sugar, 0.5 to 1.5 parts by weight of baking powder, 35 to 45 parts by weight of soft flour, and 8 to 8 parts by weight of milk. It shall consist of 12 parts by weight and 8 to 12 parts by weight of cooking oil.
본 발명의 더 바람직한 특징에 따르면, 상기 샌드크림개재단계는 2 내지 5개의 케이크시트 사이에 샌드크림을 개재하여 이루어지며, 상기 케이크시트 100 중량부에 대해 상기 샌드크림 100 내지 110 중량부가 개재되는 것으로 한다.According to a more preferred feature of the present invention, the step of interposing sand cream is made by interposing sand cream between 2 to 5 cake sheets, and 100 to 110 parts by weight of the sand cream is interposed with respect to 100 parts by weight of the cake sheet. do.
본 발명의 더욱 바람직한 특징에 따르면, 상기 샌드크림은 생크림 100 중량부에 우유크림 55 내지 65 중량부를 혼합하여 이루어지며, 상기 우유크림은 우유 100 중량부, 생크림 8 내지 12 중량부, 설탕 10 내지 20 중량부, 연유 25 내지 30 중량부, 전분 10 내지 15 중량부 및 버터 3 내지 5 중량부로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the sand cream is made by mixing 55 to 65 parts by weight of milk cream with 100 parts by weight of fresh cream, and the milk cream contains 100 parts by weight of milk, 8 to 12 parts by weight of fresh cream, and 10 to 20 parts by weight of sugar. 25 to 30 parts by weight of condensed milk, 10 to 15 parts by weight of starch, and 3 to 5 parts by weight of butter.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 숙성단계는 4 내지 6℃의 온도에서 3 내지 5시간 동안 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the aging step is to be made for 3 to 5 hours at a temperature of 4 to 6 ℃.
본 발명에 따른 샌드크림이 함유된 케이크의 제조방법은 외관품질이 향상될 뿐만 아니라, 부드러운 식감과 우수한 기호도를 나타내는 케이크를 제공하는 탁월한 효과를 나타낸다.The method for manufacturing a cake containing sand cream according to the present invention not only improves the appearance quality, but also shows an excellent effect of providing a cake showing a soft texture and excellent palatability.
도 1은 본 발명에 따른 샌드크림이 함유된 케이크의 제조방법을 나타낸 순서도이다.
도 2는 본 발명에서 사용되는 케이크시트를 촬영하여 나타낸 사진이다.
도 3은 본 발명에서 사용되는 샌드크림의 제조과정을 찰영하여 나타낸 사진이다.
도 4는 본 발명에서 진행되는 샌드크림개재단계를 통해 샌드크림이 개재된 케이크시트를 촬영하여 나타낸 사진이다.
도 5는 본 발명에서 진행되는 절단단계를 통해 절단된 케이크시트를 촬영하나 나타낸 사진이다.
도 6은 본 발명에서 진행되는 아이싱크림도포단계를 통해 아이싱크림이 도포되는 모습을 촬영하여 나타낸 사진이다.
도 7은 본 발명에서 진행되는 토핑단계를 통해 화이트초콜릿 크림이 토핑되는 모습을 촬영하여 나타낸 사진이다.1 is a flowchart showing a method of manufacturing a cake containing sand cream according to the present invention.
2 is a photograph showing a cake sheet used in the present invention.
3 is a photograph showing the manufacturing process of the sand cream used in the present invention.
4 is a photograph showing a cake sheet interposed with sand cream through the sand cream interposition step performed in the present invention.
5 is a photograph showing one photograph of a cake sheet cut through the cutting step performed in the present invention.
6 is a photograph showing the application of icing cream through the icing cream application step performed in the present invention.
7 is a photograph showing a state in which white chocolate cream is topped through the topping step performed in the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is to be explained in detail so that a person having ordinary knowledge in the art to which the present invention belongs can easily practice the invention, This is not meant to limit the technical spirit and scope of the present invention.
본 발명에 따른 샌드크림이 함유된 케이크의 제조방법은 케이크시트 사이에 생크림과 우유크림으로 이루어진 샌드크림을 개재하는 샌드크림개재단계(S101), 상기 샌드크림개재단계(S101)를 통해 샌드크림이 개재된 케이크시트를 숙성하는 숙성단계(S103), 상기 숙성단계(S103)를 통해 숙성된 케이크시트를 절단하는 절단단계(S105), 상기 절단단계(S105)를 통해 절단된 케이크시트의 표면에 아이싱 크림을 도포하는 아이싱크림도포단계(S107) 및 상기 아이싱크림도포단계(S107)를 통해 아이싱 크림이 도포된 케이크시트의 상부면에 화이트초콜릿 크림을 토핑하는 토핑단계(S109)로 이루어진다.The method for manufacturing a cake containing sand cream according to the present invention includes a sand cream intervening step (S101) of interposing a sand cream composed of fresh cream and milk cream between cake sheets, and the sand cream interposing step (S101), Aging step of aging the intervening cake sheet (S103), cutting step of cutting the cake sheet aged through the aging step (S103) (S105), icing on the surface of the cake sheet cut through the cutting step (S105) It consists of an icing cream application step (S107) of applying cream and a topping step (S109) of topping white chocolate cream on the upper surface of the cake sheet coated with icing cream through the icing cream application step (S107).
상기 샌드크림개재단계(S101)는 케이크시트 사이에 생크림과 우유크림으로 이루어진 샌드크림을 개재하는 단계로, 2 내지 5개의 케이크시트 사이에 샌드크림을 개재하여 이루어지는데, 이때, 상기 샌드크림의 개재량은 상기 케이크시트 100 중량부대비 100 내지 110 중량부가 개재되는 것이 바람직하다.The sand cream intervening step (S101) is a step of interposing a sand cream made of fresh cream and milk cream between cake sheets, and is performed by interposing a sand cream between 2 to 5 cake sheets. At this time, the opening of the sand cream It is preferable that 100 to 110 parts by weight is interposed relative to 100 parts by weight of the cake sheet.
상기 케이크시트는 난백 100 중량부, 레몬즙 0.5 내지 0.7 중량부, 설탕 40 내지 45 중량부, 베이킹파우더 0.5 내지 1.5 중량부, 박력분 35 내지 45 중량부, 우유 8 내지 12 중량부 및 식용유 8 내지 12 중량부로 이루어지는데, 난백 1/3에 레몬즙 및 설탕 1/3을 투입하고 교반하여 머랭을 제조한 후에, 상기 머랭에 난백 1/3과 설탕 1/3을 추가로 혼합하여 머랭을 단단하게 한 후에, 난백 1/3과 설탕 1/3을 추가로 혼합하여 머랭의 제조를 완료한 후에, 베이킹 파우더와 박력분을 체쳐서 준비하고, 우유와 식용유를 혼합하고 45℃ 중탕한 후에 상기 완성된 머랭에 체쳐진 베이킹 파우더와 박력분을 혼합하고 중탕된 우유와 식용유의 혼합물을 혼합하여 반죽을 제조한 후에, 철판에 상기 반죽을 패닝한 후에 반죽이 패닝된 철판을 오븐에 투입하고 상부온도가 180 내지 200℃이고 하부온도가 140 내지 160℃인 조건으로 30 내지 40분 동안 굽는 과정을 통해 제조된다.The cake sheet contains 100 parts by weight of egg white, 0.5 to 0.7 parts by weight of lemon juice, 40 to 45 parts by weight of sugar, 0.5 to 1.5 parts by weight of baking powder, 35 to 45 parts by weight of soft flour, 8 to 12 parts by weight of milk, and 8 to 12 parts by weight of cooking oil. It is composed of parts by weight. Lemon juice and 1/3 sugar are added to 1/3 egg white and stirred to prepare a meringue, and then 1/3 egg white and 1/3 sugar are additionally mixed with the meringue to harden the meringue. After, 1/3 of egg white and 1/3 of sugar are further mixed to complete the preparation of meringue, then baking powder and soft flour are sieved and prepared, milk and cooking oil are mixed, and after boiling in a water bath at 45 ° C, the finished meringue is added. After mixing the sifted baking powder and soft flour and mixing the mixture of milk and cooking oil in hot water to prepare a dough, the dough is panned on an iron plate, and then the panned iron plate is put into an oven and the upper temperature is 180 to 200 ° C. And it is prepared through a baking process for 30 to 40 minutes under the condition that the lower temperature is 140 to 160 ° C.
상기의 성분 및 제조방법을 통해 제조되는 케이크시트는 -18℃ 이하로 냉동시 수분 증발이 억제되어 케이크에 식감저하를 유발하지 않고, 생크림을 샌드한 후에도 샌드된 생크림의 표면에서 갈라짐 현상이 발생하지 않아 케이크의 외관품질을 개선할 수 있다.The cake sheet produced through the above ingredients and manufacturing method inhibits moisture evaporation when frozen at -18 ° C or lower and does not cause a decrease in the texture of the cake, and even after sanding fresh cream, cracking does not occur on the surface of the sanded fresh cream. Therefore, the appearance quality of the cake can be improved.
또한, 상기 샌드크림은 생크림 100 중량부에 우유크림 55 내지 65 중량부를 혼합하여 이루어지는데, 상기와 같이 생크림과 우유크림으로 이루어진 샌드크림은 맛이 우수할 뿐만 아니라, 상기 케이크시트 사이에 개재되어 케이크에 부드러운 식감을 제공하는 역할을 한다.In addition, the sand cream is made by mixing 55 to 65 parts by weight of milk cream with 100 parts by weight of fresh cream. As described above, the sand cream made of fresh cream and milk cream not only has an excellent taste, but also is interposed between the cake sheets to make a cake. It serves to provide a soft texture.
이때, 상기 우유크림은 우유 100 중량부, 생크림 8 내지 12 중량부, 설탕 10 내지 20 중량부, 연유 25 내지 30 중량부, 전분 10 내지 15 중량부 및 버터 3 내지 5 중량부로 이루어지는데, 우유에 생크림을 혼합하고 끓여준 후에 설탕과 연유를 혼합하고 85 내지 95℃의 온도로 가열하고, 전분을 추가로 혼합한 후에 4 내지 6분 동안 추가로 끓이는 과정을 통해 크림을 제조하고, 제조된 크림에 버터를 투입하는 과정을 통해 제조된다.At this time, the milk cream is composed of 100 parts by weight of milk, 8 to 12 parts by weight of fresh cream, 10 to 20 parts by weight of sugar, 25 to 30 parts by weight of condensed milk, 10 to 15 parts by weight of starch, and 3 to 5 parts by weight of butter. After mixing and boiling fresh cream, sugar and condensed milk are mixed, heated to a temperature of 85 to 95 ° C, starch is further mixed, and cream is prepared by further boiling for 4 to 6 minutes, and butter is added to the prepared cream. It is manufactured through the process of injecting
상기 샌드크림에 함유되는 우유크림의 함량이 55 중량부 미만이면 샌드크림의 맛과 기호도가 저하되며, 상기 샌드크림에 함유되는 우유크림의 함량이 65 중량부를 초과하게 되면 샌드크림의 부드러운 식감이 저하될 수 있다.If the content of milk cream contained in the sand cream is less than 55 parts by weight, the taste and preference of the sand cream is lowered, and if the content of milk cream contained in the sand cream exceeds 65 parts by weight, the soft texture of the sand cream is lowered. It can be.
상기 숙성단계(S103)는 상기 샌드크림개재단계(S101)를 통해 샌드크림이 개재된 케이크시트를 숙성하는 단계로, 상기 샌드크림개재단계(S101)를 통해 샌드크림이 개재된 케이크시트를 4 내지 6℃의 온도에서 3 내지 5시간 동안 숙성하는 과정으로 이루어진다.The aging step (S103) is a step of aging the cake sheet interposed with sand cream through the sand cream intervening step (S101), and the cake sheet interposed with sand cream through the sand cream intervening step (S101) It consists of a process of aging for 3 to 5 hours at a temperature of 6 ℃.
상기의 온도와 시간 동안 이루어지는 숙성단계(S103)를 통해 케이크시트에 찰기가 부여되어 식감이 개선되며, 샌드크림의 풍미가 개선되어 기호도가 더욱 향상된 케이크를 제공할 수 있다.Through the aging step (S103) performed at the above temperature and time, stickiness is imparted to the cake sheet to improve the texture, and the flavor of the sand cream is improved to provide a cake with improved preference.
이때, 상기 숙성단계(S103)의 온도가 3℃ 미만이거나 숙성시간이 3시간 미만이면 상기의 효과가 미미하며, 상기 숙성단계(S103)의 온도가 5℃를 초과하거나 숙성시간이 5시간을 초과하게 되면 숙성효과는 향상되지 않으면서 케이크시트의 식감이 오히려 저하되며, 샌드크림에서 수분이나 유지성분 등이 일부 분리될 수 있기 때문에 바람직하지 못하다.At this time, if the temperature of the aging step (S103) is less than 3 ° C or the aging time is less than 3 hours, the above effect is insignificant, and the temperature of the aging step (S103) exceeds 5 ° C or the aging time exceeds 5 hours. In this case, the aging effect is not improved, but the texture of the cake sheet is rather deteriorated, and it is undesirable because some of the moisture or oil and fat components may be separated from the sand cream.
상기 절단단계(S105)는 상기 숙성단계(S103)를 통해 숙성된 케이크시트를 절단하는 단계로, 상기 숙성단계(S103)를 통해 숙성된 케이크시트를 제품화하기 좋도록 일정한 크기로 절단하는 과정으로 이루어지는데, 절단 크기는 특별히 한정되지 않고 제품의 종류에 따라 가변적이나, 가로 9 내지 12cm 및 세로 9 내지 12cm의 크기로 절단하는 것이 바람직하다.The cutting step (S105) is a step of cutting the cake sheet matured through the aging step (S103), and is a process of cutting the cake sheet aged through the aging step (S103) into a certain size to be suitable for commercialization. However, the cutting size is not particularly limited and is variable depending on the type of product, but it is preferable to cut to a size of 9 to 12 cm in width and 9 to 12 cm in length.
상기 아이싱크림도포단계(S107)는 상기 절단단계(S105)를 통해 절단된 케이크시트의 표면에 아이싱 크림을 도포하는 단계로, 상기 절단단계(S105)를 통해 절단된 케이크시트의 표면에 생크림 100 중량부 및 설탕 6 내지 8 중량부를 혼합하여 제조된 아이싱 크림을 도포하는 과정으로 이루어진다.The icing cream application step (S107) is a step of applying icing cream to the surface of the cake sheet cut through the cutting step (S105), and 100 weight of fresh cream is applied to the surface of the cake sheet cut through the cutting step (S105). It consists of a process of applying icing cream prepared by mixing sugar and 6 to 8 parts by weight.
이때, 상기 아이싱 크림의 도포량은 특별히 한정되진 않지만, 상기 절단단계(S105)를 통해 절단된 케이크 시트의 표면이 아이싱 크림으로 가려질 수 있는 수준으로 도포되는 것이 바람직하며, 상기 절단단계(S105)를 통해 절단된 케이크 시트 100 중량부 대비 아이싱 크림 40 내지 60 중량부를 도포하는 것이 가장 바람직하다.At this time, the application amount of the icing cream is not particularly limited, but it is preferable that the surface of the cake sheet cut through the cutting step (S105) is applied at a level that can be covered with the icing cream, and the cutting step (S105) It is most preferable to apply 40 to 60 parts by weight of icing cream based on 100 parts by weight of the cake sheet cut through.
상기 토핑단계(S109)는 상기 아이싱크림도포단계(S107)를 통해 아이싱 크림이 도포된 케이크시트의 상부면에 화이트초콜릿 크림을 토핑하는 단계로, 상기 아이싱크림도포단계(S107)를 통해 아이싱 크림이 도포된 케이크시트 100 중량부의 상부면에 화이트초콜릿 크림 3 내지 5 중량부를 도포하는 과정으로 이루어진다.The topping step (S109) is a step of topping white chocolate cream on the upper surface of the cake sheet to which the icing cream is applied through the icing cream applying step (S107), and the icing cream is applied through the icing cream applying step (S107). It consists of a process of applying 3 to 5 parts by weight of white chocolate cream on the upper surface of 100 parts by weight of the coated cake sheet.
상기와 같이 화이트초콜릿 크림이 도포되면, 케이크의 맛이 더욱 향상될 뿐만 아니라, 우수한 외관품질을 나타낼 수 있다.When the white chocolate cream is applied as described above, not only the taste of the cake is further improved, but also it can exhibit excellent appearance quality.
이하에서는, 본 발명에 따른 샌드크림이 함유된 케이크의 제조방법 및 그 제조방법으로 제조된 케이크의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the manufacturing method of a cake containing sand cream according to the present invention and the physical properties of the cake manufactured by the manufacturing method will be described with examples.
<제조예 1> 케이크 시트의 제조<Production Example 1> Production of cake sheet
난백 480g에 레몬즙 10g 및 설탕 210g을 투입하고 교반하여 머랭을 제조한 후에, 상기 머랭에 480g과 설탕 210g을 추가로 혼합하여 머랭을 단단하게 한 후에, 난백 480g과 설탕 210g을 추가로 혼합하여 머랭의 제조를 완료하고, 제조된 머랭에 체쳐진 베이킹 파우더와 박력분, 45℃ 중탕한 우유와 식용유를 차례로 혼합하여 반죽을 제조하고, 제조된 반죽을 롤철판에 1490g씩 2장을 패닝하고, 반죽이 패닝된 롤철판을 상부온도가 190℃이고 하부온도가 150℃인 오븐에 투입하고 35분 동안 구워 케이크 시트 2장을 제조하였다.After adding 10g of lemon juice and 210g of sugar to 480g of egg white and stirring to prepare a meringue, 480g of egg white and 210g of sugar are additionally mixed with the meringue to harden the meringue, and then 480g of egg white and 210g of sugar are further mixed to make a meringue. After the preparation of the meringue was completed, baking powder and soft flour sieved in the meringue, milk and cooking oil boiled in a water bath at 45 ° C were sequentially mixed to prepare dough, and the prepared dough was panned into two sheets of 1490 g each on a roll iron plate, and the dough was The panned roll iron plate was put into an oven having an upper temperature of 190 ° C and a lower temperature of 150 ° C and baked for 35 minutes to prepare two cake sheets.
<제조예 2> 우유크림의 제조<Production Example 2> Production of milk cream
우유 2360g에 생크림 240g을 혼합하고 끓여준 후에, 설탕 400g과 연유 640g을 투입하고 90℃의 온도로 가열한 후에, 전분 280g을 투입하고 5분 동안 끓이고, 버터 100g을 혼합하여 우유크림을 제조하였다.After mixing 240g of fresh cream with 2360g of milk and boiling it, 400g of sugar and 640g of condensed milk were added and heated to a temperature of 90 ° C, then 280g of starch was added and boiled for 5 minutes, and 100g of butter was mixed to prepare milk cream.
<제조예 3> 샌드크림의 제조<Production Example 3> Production of Sand Cream
생크림 2000g에 상기 제조예 2를 통해 제조된 우유크림 1200g을 혼합하고 믹서기를 이용하여 150rpm의 속도로 4분 동안 교반하여 샌드크림을 제조하였다.Sand cream was prepared by mixing 2000 g of fresh cream with 1200 g of milk cream prepared in Preparation Example 2 and stirring for 4 minutes at a speed of 150 rpm using a mixer.
<제조예 4> 아이싱 크림의 제조<Production Example 4> Production of icing cream
생크림 1000g에 설탕 70g을 혼합하여 아이싱 크림을 제조하였다.Icing cream was prepared by mixing 70 g of sugar with 1000 g of fresh cream.
<실시예 1><Example 1>
상기 제조예 1을 통해 제조된 케이크시트 사이에 상기 제조예 3을 통해 제조된 샌드크림을 개재하고, 샌드크림이 개재된 케이크시트를 5℃의 온도에서 4시간 동안 숙성시키고, 숙성된 케이크시트의 표면에 상기 제조예 4를 통해 제조된 아이싱 크림을 고르게 도포하고, 아이싱 크림이 도포된 케이크시트의 상부면에 화이트 초콜릿 크림을 토핑하여 샌드크림이 함유된 케이크를 제조하였다.The sand cream prepared in Preparation Example 3 was interposed between the cake sheets prepared in Preparation Example 1, and the cake sheet with the sandwich cream was aged at a temperature of 5 ° C. for 4 hours, and the aged cake sheet The icing cream prepared in Preparation Example 4 was evenly applied to the surface, and the top surface of the cake sheet coated with the icing cream was topped with white chocolate cream to prepare a cake containing sand cream.
<비교예 1><Comparative Example 1>
상기 실시예 1과 동일하게 진행하되, 샌드크림을 개재하지 않고 케이크를 제조하였다.A cake was prepared in the same manner as in Example 1, but without sand cream.
<비교예 2><Comparative Example 2>
상기 실시예 1과 동일하게 진행하되, 샌드크림을 개재하지 않고, 숙성과정을 진행하지 않는 조건으로 케이크를 제조하였다.A cake was prepared in the same manner as in Example 1, but without sand cream and under the condition that the aging process was not performed.
상기 실시예 1 및 비교예 1 내지 2를 통해 제조된 케이크의 맛, 식감(부드러움), 외관품질 및 전체적인 기호도를 측정하여 아래 표 1에 나타내었다.The taste, texture (softness), appearance quality and overall acceptability of the cakes prepared in Example 1 and Comparative Examples 1 and 2 were measured and are shown in Table 1 below.
{단, 케이크의 맛, 식감, 외관품질 및 전체적인 기호도는 피시험자 50명을 대상으로 하여 5점 척도법으로 조사한 후에 평균값으로 나타내는 방법을 이용하였다.{However, the taste, texture, appearance quality, and overall preference of the cake were surveyed with 50 test subjects using a 5-point scale method, and then the average value was used.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우 나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}
<표 1><Table 1>
상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1을 통해 제조된 케이크는 비교예 1 내지 2를 통해 제조된 케이크에 비해 맛, 식감 및 전체적인 기호도가 우수한 것을 알 수 있다.As shown in Table 1, it can be seen that the cake prepared through Example 1 of the present invention is superior in taste, texture, and overall preference compared to the cakes prepared through Comparative Examples 1 and 2.
따라서, 본 발명에 따른 샌드크림이 함유된 케이크의 제조방법은 외관품질이 향상될 뿐만 아니라, 부드러운 식감과 우수한 기호도를 나타내는 케이크를 제공한다.Therefore, the method of manufacturing a cake containing sand cream according to the present invention not only improves the appearance quality, but also provides a cake showing a soft texture and excellent palatability.
이상에서 본 발명은 실시예를 중심으로 상세히 설명되었지만 본 발명의 기술사상 범위 내에서 다양한 변형 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속함은 당연한 것이다.Although the present invention has been described in detail with reference to the examples above, it is obvious to those skilled in the art that various modifications and variations are possible within the scope of the technical idea of the present invention, and it is natural that such variations and modifications fall within the scope of the appended claims.
S101 ; 샌드크림개재단계
S103 ; 숙성단계
S105 ; 절단단계
S107 ; 아이싱크림도포단계
S109 ; 토핑단계S101; Sand Cream Intervention Step
S103; ripening stage
S105; cutting step
S107; Icing cream application step
S109; topping step
Claims (5)
상기 샌드크림개재단계를 통해 샌드크림이 개재된 케이크시트를 숙성하는 숙성단계;
상기 숙성단계를 통해 숙성된 케이크시트를 절단하는 절단단계;
상기 절단단계를 통해 절단된 케이크시트의 표면에 아이싱 크림을 도포하는 아이싱크림도포단계; 및
상기 아이싱크림도포단계를 통해 아이싱 크림이 도포된 케이크시트의 상부면에 화이트초콜릿 크림을 토핑하는 토핑단계;로 이루어지는 것을 특징으로 하는 샌드크림이 함유된 케이크의 제조방법.
A sand cream interposition step of interposing a sand cream made of fresh cream and milk cream between cake sheets;
Aging step of maturing the cake sheet interposed with sand cream through the sand cream intervening step;
a cutting step of cutting the cake sheet aged through the aging step;
an icing cream application step of applying icing cream to the surface of the cake sheet cut through the cutting step; and
A topping step of topping white chocolate cream on the upper surface of the cake sheet coated with the icing cream through the icing cream application step; manufacturing method of a cake containing sand cream, characterized in that consisting of.
상기 케이크시트는 난백 100 중량부, 레몬즙 0.5 내지 0.7 중량부, 설탕 40 내지 45 중량부, 베이킹파우더 0.5 내지 1.5 중량부, 박력분 35 내지 45 중량부, 우유 8 내지 12 중량부 및 식용유 8 내지 12 중량부로 이루어지는 것을 특징으로 하는 샌드크림이 함유된 케이크의 제조방법.
The method of claim 1,
The cake sheet contains 100 parts by weight of egg white, 0.5 to 0.7 parts by weight of lemon juice, 40 to 45 parts by weight of sugar, 0.5 to 1.5 parts by weight of baking powder, 35 to 45 parts by weight of soft flour, 8 to 12 parts by weight of milk, and 8 to 12 parts by weight of cooking oil. A method for producing a cake containing sand cream, characterized in that it consists of parts by weight.
상기 샌드크림개재단계는 2 내지 5개의 케이크시트 사이에 샌드크림을 개재하여 이루어지며,
상기 케이크시트 100 중량부에 대해 상기 샌드크림 100 내지 110 중량부가 개재되는 것을 특징으로 하는 샌드크림이 함유된 케이크의 제조방법.
The method of claim 1,
The sand cream insertion step is performed by interposing sand cream between 2 to 5 cake sheets,
Method for producing a cake containing sand cream, characterized in that 100 to 110 parts by weight of the sand cream is interposed with respect to 100 parts by weight of the cake sheet.
상기 샌드크림은 생크림 100 중량부에 우유크림 55 내지 65 중량부를 혼합하여 이루어지며,
상기 우유크림은 우유 100 중량부, 생크림 8 내지 12 중량부, 설탕 10 내지 20 중량부, 연유 25 내지 30 중량부, 전분 10 내지 15 중량부 및 버터 3 내지 5 중량부로 이루어지는 것을 특징으로 하는 샌드크림이 함유된 케이크의 제조방법.
According to claim 1 or 3,
The sand cream is made by mixing 55 to 65 parts by weight of milk cream with 100 parts by weight of fresh cream,
The milk cream is sand cream, characterized in that consisting of 100 parts by weight of milk, 8 to 12 parts by weight of fresh cream, 10 to 20 parts by weight of sugar, 25 to 30 parts by weight of condensed milk, 10 to 15 parts by weight of starch and 3 to 5 parts by weight of butter A method for producing a cake containing this.
상기 숙성단계는 4 내지 6℃의 온도에서 3 내지 5시간 동안 이루어지는 것을 특징으로 하는 샌드크림이 함유된 케이크의 제조방법.The method of claim 1,
The aging step is a method for producing a cake containing sand cream, characterized in that for 3 to 5 hours at a temperature of 4 to 6 ℃.
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| KR102014046B1 (en) | 2019-03-08 | 2019-10-21 | 강종원 | Sweet potato mousse cake and manufacturing method thereof |
| KR102053447B1 (en) | 2018-05-23 | 2019-12-06 | 투썸플레이스 주식회사 | Method for Making Semi-finished Frozen Strawberry Whipped-cream Cake |
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| KR102053447B1 (en) | 2018-05-23 | 2019-12-06 | 투썸플레이스 주식회사 | Method for Making Semi-finished Frozen Strawberry Whipped-cream Cake |
| KR102014046B1 (en) | 2019-03-08 | 2019-10-21 | 강종원 | Sweet potato mousse cake and manufacturing method thereof |
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