KR20240014807A - Preparation of Buckwheat Cream - Google Patents

Abstract

The present invention prepares egg yolk, sugar, milk, roasted buckwheat grains, and grapefruit seed extract as base cream raw materials, prepares buckwheat base liquid by heating milk and buckwheat grains, and stirs egg yolk and sugar to prepare egg base liquid. Prepare, mix the buckwheat base liquid and the egg base liquid, stir while applying heat to obtain a base cream mixture, cool the base cream mixture, mix with grapefruit seed extract, and sieve the base cream mixture to obtain a base cream. Complete and provide a buckwheat cream manufacturing method including the step of mixing butter with the base cream.

Description

Buckwheat Cream Manufacturing Method {Preparation of Buckwheat Cream}

The present invention relates to a method for manufacturing buckwheat cream, and in detail, proposes a new buckwheat cream with excellent flavor and improved preservation by improving the dryness of buckwheat.

Bread is a food that has been used as a food in the West for a long time, and is widely distributed and loved in Korea as well. This kind of bread has a low moisture content, has a certain size and shape, and can be consumed with other side dishes, so it is used as a staple food or snack. In particular, as dietary habits become more Westernized, the demand for bread is increasing. Busy modern people sometimes use bread instead of rice as a meal replacement because it is easy to carry and consume. As the demand for bread is increasing and its preferences are becoming more diverse, bread is being made using various auxiliary ingredients and recipes to satisfy consumers and increase their preferences, and various research is being actively conducted. The main ingredient of bread is wheat, but it has the disadvantage of not only causing indigestion due to the gluten component contained in wheat, but also having a poor digestibility.

Meanwhile, buckwheat is a plant that belongs to the buckwheat genus (Fagopyrum) of the Arthroderma family. The etymology of buckwheat comes from 'wheat grown in the mountains (mö, me)', and its origin is in the northern temperate zone of East Asia, including Lake Baikal, Manchuria, and the Amur River. am. It is a plant that is not a rice plant, which is rare as a grain. It grows well even in cool, humid climates and dry soil, has little damage from pests and diseases, and has a fairly short growing season, so it is mainly cultivated in mountainous regions. The main production area in Korea is Gangwon-do, especially Pyeongchang-gun, and the largest buckwheat production area in Korea is Jeju Island, accounting for about 30% of the national production.

Buckwheat is sometimes mixed when cooking rice, but because of its rough texture, it is mainly ground into fine powder and made into noodles. Buckwheat flour is also the main ingredient in buckwheat noodles and buckwheat jelly, including Pyongyang naengmyeon and makguksu. In the Jeju Island region, buckwheat is used to make bingtteok, and in places such as Pyeongchang-gun and Jeongseon-gun in Gangwon-do, buckwheat pancakes made by adding kimchi filling to buckwheat dough and cooking it like bingtteok are sold. In northwestern France, pancakes, such as crepes, are made with buckwheat flour, rolled up with ham, cheese, and vegetables, and eaten. In Eastern Europe and Russia, pancakes such as blin are made with buckwheat flour, or the peeled grains are poured with water and mixed with oil such as butter and salt to make kasha, a kind of porridge. In addition, buckwheat tea and beer are also made.

Buckwheat has a very low gluten content, so the viscosity of the dough is close to zero, and it is impossible to make a normal dough with buckwheat alone, so if you want to use it as an ingredient for noodles or bread, you must inevitably mix it with flour. In addition, because of its poor texture and dry taste, it was not used as a food ingredient other than noodles, and it was difficult to utilize its excellent functionality.

According to Publication Patent No. 10-2022-0016341, there is an example of applying a mixture of bitter buckwheat, corn flour, glutinous rice, black rice, potato starch, acorn powder, etc. to the manufacture of walnut cookies, and in Registered Patent No. 10-0906289, liquid When making coffee, a technology for mixing buckwheat rice using buckwheat powder has been proposed, and a method for producing coffee buckwheat cookies by mixing buckwheat powder, wheat flour, coffee, etc. in Registered Patent No. 10-1984125 has been proposed, but mainly buckwheat powder. It is limited to introducing a product that is merely a modified example of an already existing food product by mixing it with other grain raw materials.

Meanwhile, a cosmetic composition containing buckwheat extract was also proposed in Publication Patent Publication No. 10-2007-0014412, etc., but there are limitations in considering it as a new product using buckwheat. In order to increase the competitiveness of the buckwheat-related industry and utilize the excellent functions of buckwheat, it is necessary to propose new technologies with processes and quality that are differentiated from existing commercial products.

The present invention was created under the above-described technical background, and the purpose of the present invention is to provide a new product using buckwheat and a method for manufacturing the same.

Another object of the present invention is to propose a new cream using buckwheat and to provide a method for manufacturing buckwheat cream with excellent flavor by improving the thickness of buckwheat.

Another object of the present invention is to provide a new buckwheat cream that has excellent taste and aroma, is smooth to swallow, and is easy to digest and absorb, and can be used in bread, dacquoise and other various foods.

Other purposes and technical features of the present invention will be presented in more detail in the detailed description below.

In order to achieve the above object, the present invention provides base cream raw materials, including 18 to 22 wt% of egg yolk, 23 to 27 wt% of sugar, 51 to 55 wt% of milk, 1 to 3 wt% of roasted buckwheat grains, and grapefruit seed extract. Prepare 0.05 to 1 wt%, prepare buckwheat base solution by heating milk and buckwheat grains at a temperature of 30 to 50℃ for 30 seconds to 5 minutes, prepare egg base solution by stirring egg yolk and sugar at room temperature, Mix the buckwheat base liquid and the egg base liquid, stir for 50 to 100 minutes while applying heat at a temperature of 60 to 80°C, and heat to reduce to 50% to 70% of the total weight of the base cream raw materials to form the base cream. Obtain a mixed solution, cool the heated base cream mixed solution to 20°C or lower, additionally mix grapefruit seed extract at 25 to 40°C during the cooling process of the base cream mixed solution, and sieve the base cream mixed solution to make a base cream. It provides a buckwheat cream manufacturing method including the step of completing the buckwheat cream by heating the base cream and then mixing butter with the base cream in a weight ratio of 1:1.2 to 1:1.8 based on the weight loss amount.

In the present invention, buckwheat cream can be completed by mixing solid butter with the cooled base cream mixture and whipping for 10 to 20 minutes.

In addition, in the present invention, any one selected from cocoa powder, strawberry powder, rice flour, coconut, vanilla bean, and whole milk powder is additionally mixed with the buckwheat cream at a ratio of 2 to 5 wt% based on the total weight of the base cream raw materials. Thus, buckwheat cream with a changed flavor can be produced.

According to the present invention, it is possible to provide a new buckwheat cream with improved thickness and a lively buckwheat flavor by using roasted buckwheat grains.

In addition, according to the present invention, it is possible to uniformly mix raw materials such as egg yolk and buckwheat grains without separation during the cream production process, thereby increasing the stability of the final buckwheat cream and manufacturing buckwheat cream that can maintain the function and flavor of each raw material. You can.

In particular, the buckwheat cream according to the present invention uses buckwheat instead of wheat, so it has a smooth taste, smooth throat, and is easily digested, making it good for infants and the elderly. The buckwheat cream manufacturing method of the present invention can increase the utilization of buckwheat, contribute to the advancement of products using buckwheat, and contribute to the development of related farms and industries.

Figure 1 is a flow chart for manufacturing buckwheat cream of the present invention
Figures 2a and 2b are photographs of buckwheat base liquid preparation
Figures 3a to 3c are photos of egg base liquid preparation
Figures 4a to 4d are photos of base cream mixture preparation
Figures 5a and 5b are photographs of grapefruit seed extract mixture
Figure 6 is a photo of the base cream mixed liquid sieved.
Figure 7 is a photo of the completed base cream
Figures 8a and 8b are photos of buckwheat cream mixed with butter
Figure 9 is a photo of buckwheat cream mixed with additional ingredients
Figure 10 is a photo of manufacturing a shell for dacquoise
Figure 11 is a cross-sectional photo of dacquoise with buckwheat cream inserted.

The present invention relates to a method of manufacturing buckwheat cream. The cream is manufactured using buckwheat grains while excluding wheat flour, and has a soft taste and mouthfeel, making it easy for people with weak digestion to eat.

In the present invention, buckwheat base cream is first manufactured using basic raw materials, and then mixed with butter to complete the final buckwheat cream. Additionally, by mixing additional raw materials into the finished buckwheat cream, unique buckwheat-based cream with various tastes and aromas can be produced.

In the present invention, buckwheat grains are used instead of buckwheat powder when producing the base cream, and another feature is that roasted buckwheat grains are used to improve the flavor of the final cream by eliminating the thickness of buckwheat. In addition, in terms of the manufacturing process, the egg yolk and buckwheat grains among the base cream ingredients are pre-treated separately with sugar and milk, respectively, and then mixed subsequently, so that the yolk does not cook and separate while maintaining the buckwheat flavor.

Buckwheat can be harvested in all four seasons, but buckwheat harvested in the summer is said to have too little gluten and is less tasty, so buckwheat harvested in the winter is given higher regard. It is rich in vitamin B complex and minerals, so it is considered a healthy food. In particular, it is used in the diet of patients with high blood pressure due to its high rutin content, which is effective in suppressing blood pressure. Additionally, chiroinositol is good for diabetic patients as it lowers blood sugar levels. It contains nine times more antioxidants than rice and twice as much as barley, and is also rich in minerals. Buckwheat is cold in nature, so eating it with radish, which is warm in nature, helps digestion and absorption and makes a good food combination.

To obtain these benefits of buckwheat, buckwheat powder has been used to make pancakes or sujebi, or to make buckwheat noodles or buckwheat tea. However, the consumption did not increase due to the cold nature of buckwheat, the difficulty of kneading it, and its weaker texture than wheat flour. On the other hand, the present invention uses buckwheat in the form of grains as a cream raw material to provide a cream that is easy to swallow and has a new flavor, unlike existing flour-based cream, whipped cream, whipped cream, and custard cream.

Figure 1 is a flowchart of the buckwheat cream production of the present invention, and the buckwheat cream of the present invention begins with preparing the base cream.

The raw materials of the base cream include eggs, sugar, and milk, which are general raw materials used in cream production, and buckwheat grains are used as the core raw material of buckwheat cream (step S110). Buckwheat grains are used instead of buckwheat powder to improve the flavor of the buckwheat base during the cream making process. In particular, roasted buckwheat grains are used to improve the dry taste of buckwheat. In addition, grapefruit seed extract is further included to provide a sterilizing effect to the buckwheat cream during the manufacturing process and to improve the preservation power of the manufactured buckwheat cream.

Each raw material of the base cream contains 18 to 22 wt% of egg yolk, 23 to 27 wt% of sugar, 51 to 55 wt% of milk, 1 to 3 wt% of roasted buckwheat grains, and 0.05 to 1 wt% of grapefruit seed extract. .

Egg yolk, sugar, and milk are the basic ingredients of cream and are included in the buckwheat cream of the present invention. The content of egg yolk is determined by considering the body, color, and viscosity of the final cream, and sugar and milk are the taste of the final cream. It is determined taking into account color, viscosity, etc. In particular, in order to preserve the flavor of buckwheat grains, which is a key raw material, and improve the dry taste, we relatively reduce the content of milk and increase the proportion of sugar and egg yolk, while pre-treating buckwheat grains with milk and pre-processing egg yolks and sugar separately. The base cream is prepared by subsequently mixing each base liquid.

Roasted buckwheat grains are used to further alleviate the harsh taste and maintain a strong buckwheat flavor. In an embodiment of the present invention, Tartari buckwheat was used, and through roasting, the bitter taste was removed, the dryness was minimized, and the savory flavor was maximized. In addition, the starch component of buckwheat grains improved the cohesion of the cream, giving the final cream sufficient body and a soft texture even without using wheat flour.

Grapefruit seed extract, an additional raw material of the base cream, acts as an antioxidant similar to vitamin C and extends the refrigeration period (usually 2 days) of the final mail cream by more than two times, improving its preservation power. It is very important to properly control the mixing time of the grapefruit seed extract during the cream manufacturing process so that these functions of the grapefruit seed extract can be clearly demonstrated.

Butter is mixed with the base cream in a weight ratio of 1:1.2 to 1:1.8 based on the weight loss of the base cream mixture after heating the base cream, and it is preferable to use solid butter.

As an additional raw material, any one selected from cocoa powder, strawberry powder, rice flour, coconut, vanilla bean, and whole milk powder can be mixed in the range of 2 to 5 wt% based on the total weight of the base cream raw materials, and butter is mixed into the base cream. Additional ingredients can be mixed together or subsequently mixed into the finished buckwheat cream. Additional raw materials have the advantage of changing the color and taste of buckwheat cream to meet consumer preferences.

The process of manufacturing base cream with prepared raw materials is as follows. First, prepare the buckwheat base liquid and egg base liquid separately. The manufacturing order of each base liquid does not matter, and the base liquid is prepared according to the content ratio of each raw material, but the difference is that the buckwheat base liquid includes heating and the egg base liquid is manufactured at room temperature.

The buckwheat base solution involves gradually heating a mixture of milk and buckwheat grains over low heat in the range of 30 to 50°C. Heating of the buckwheat base liquid is performed for 30 seconds to 5 minutes (step S120). The process of mixing buckwheat grains and milk and heating them has the advantage of not only sterilizing the buckwheat but also allowing the sugar to dissolve well in the subsequent process. In addition, the buckwheat base liquid can be mixed with milk and slowly heated to remove the dryness of buckwheat and maintain the buckwheat flavor.

The egg base liquid is completed by mixing the yolk and sugar well at room temperature (step S130). Stir until the egg yolks do not separate and are well mixed with the sugar to obtain a white color.

If you mix the egg yolk and buckwheat grains together in advance without preparing the buckwheat base liquid and egg base liquid separately, there is a problem in that the egg yolk cooks and separates during the heating process and the buckwheat flavor is lost. On the other hand, by applying the two base liquids separately, the stability of the base cream can be improved, the function and role of each raw material ingredient can be maintained, and the density of the dough can also be increased.

The prepared buckwheat base liquid and egg base liquid are placed in a container, mixed, and heated (step S140). Heat the base cream mixture over medium heat in the range of 60 to 80°C while stirring for 50 to 100 minutes. Through stirring and heating, the volume is reduced to 50% to 70% of the total weight of the base cream raw materials, and the density and viscosity are increased. As the weight and volume decrease, the color of the base cream mixture becomes darker.

By quickly cooling the heated base cream mixture to below 20℃, bacterial growth caused by egg yolk and sugar contained in the base cream is suppressed, thereby preventing the use of preservatives. During the cooling process of the base cream mixture, grapefruit seed extract is additionally mixed at a temperature in the range of 25 to 40°C (step S150). By mixing the grapefruit seed extract during the cooling process, rather than in the initial base cream mixture, the extract is mixed well without separation and the function of the extract is maintained.

Next, the base cream mixture is sieved to filter out the buckwheat grain shells, yolks, etc. to create a soft texture (step S160).

Buckwheat cream is completed by mixing butter into the sieved base cream. Butter is mixed with the base cream and whipped for 10 to 20 minutes (step S160). At this time, it is preferable to use soft solid butter, and the finished cream will remain in a soft yet highly viscous solid state. In addition, when mixing butter or after mixing butter, any one selected from cocoa powder, strawberry powder, rice flour, coconut, vanilla bean, and whole milk powder is added to the buckwheat cream at a ratio of 2 to 5 wt% based on the total weight of the base cream raw materials. By mixing additionally, various colors and tastes can be achieved.

Hereinafter, the buckwheat cream manufacturing method of the present invention and its application examples will be described in more detail through specific examples, manufacturing drawings, and photographs.

Example 1 - Buckwheat Cream Preparation

Base cream raw materials include 70g egg yolk (19.64wt%), 90g sugar (25.25wt%), 190g milk (53.29wt%), 6g roasted buckwheat grains (1.68wt%), and 0.5g (0.14wt%) grapefruit seed extract. %) were prepared respectively.

Buckwheat grains roasted with Tartary buckwheat were prepared as a buckwheat base solution (Figure 2a). After mixing the milk and buckwheat grains in a container, the milk and buckwheat grains were slowly warmed over low heat (maintained at 35 to 45°C) and maintained for 1 minute. (Figure 2b). The flavor of the buckwheat grains was absorbed into the milk, and the sugar was able to dissolve easily in the heated mail base liquid. For the egg base solution, egg yolk and sugar were placed in a container (Figure 3a) and mixed well at room temperature (Figure 3b), and stirred so that the yolk was not separated and was well mixed with the sugar to obtain a white color (Figure 3c).

A base cream mixture was prepared by mixing separately prepared buckwheat base liquid and egg base liquid in one container (Figure 4a). The base cream mixture was stirred well (Figure 4b) and heated gently over low heat with stirring for 70 minutes to maintain a temperature of 65 to 70°C (Figure 4c). Through stirring and heating, the volume was reduced to 210 g, equivalent to about 60% of the total weight of the base cream raw materials, while the density and viscosity were increased to produce a dark color (Figure 4d).

The heated base cream mixture was quickly cooled to 15°C, and grapefruit seed extract was additionally mixed during the cooling process when the base cream mixture was at 30°C. Figures 5a and 5b show photographs of grapefruit seed extract mixture. After heating was completed, the base cream mixture was sieved to remove buckwheat grain husk and other suspended matter, and finally, a dark yellow, high-concentration liquid base cream was completed. Figure 6 shows the process of sieving the base cream mixed liquid, and Figure 7 shows the completed base cream.

To prepare solid buckwheat cream from high-concentration liquid base cream, 290 g of solid butter was prepared. The base cream and butter chunks were mixed in a container and whipped with a stirrer for 15 minutes to complete buckwheat cream in the form of a dough with increased density. Figures 8a and 8b show the manufacturing process of buckwheat cream mixed with butter. Additional raw materials (coconut, rice flour, cocoa powder, etc.) were mixed with the completed buckwheat cream in an amount of 10 to 15 g, stirred evenly, and placed in a dough piping bag fitted with a tip. Figure 9 shows a photograph of buckwheat cream mixed with additional ingredients.

Example 2 - Buckwheat dacquoise production

As an example of how the buckwheat cream of the present invention is used, dacquoise was produced. The base cream according to the above-described example was prepared in advance, and buckwheat cream of various colors and flavors was prepared by mixing additional raw materials.

The shell of the dacquoise into which the buckwheat cream will be inserted was manufactured using buckwheat flour instead of wheat flour. Specifically, 120g of almond flour, 170g of sugar powder, 55g of buckwheat flour, 270g of egg white, and 60g of sugar were each prepared, and the meringue was first prepared by adding sugar to the egg white. Each powder (almond powder, sugar powder, buckwheat flour) was mixed with the prepared meringue and mixed well to prepare the dough. After the dough was squeezed into a mold and formed into a shape, a small amount of sugar powder was applied to the surface of the molded dough to prevent the shell dough from burning and baked in the oven to complete the shell. Figure 10 is a photograph showing part of the shell manufacturing process for dacquoise.

The buckwheat dacquoise was completed by charging a sufficient amount of buckwheat cream completed in the previous example between a pair of shells to be larger than the thickness of the shells. Figure 11 is a cross-sectional photo of dacquoise with buckwheat cream inserted. You can see that buckwheat cream of different colors is thickly inserted depending on the type of additional raw material. It was confirmed that both the shell and the cream inside of Dacquoise are made from buckwheat ingredients, so it not only has a soft texture and is easy to swallow, but also has good digestion and absorption properties.

Although the present invention has been illustratively described above through preferred embodiments, the present invention is not limited to these specific embodiments and can be used in various forms within the scope of the technical idea presented in the present invention, specifically the scope of the patent claims. It may be modified, changed, or improved.

Claims (3)

As base cream raw materials, prepare 18 to 22 wt% of egg yolk, 23 to 27 wt% of sugar, 51 to 55 wt% of milk, 1 to 3 wt% of roasted buckwheat grains, and 0.05 to 1 wt% of grapefruit seed extract,
Prepare buckwheat base liquid by heating milk and buckwheat grains at a temperature of 30 to 50℃ for 30 seconds to 5 minutes.
Prepare the egg base solution by stirring egg yolk and sugar at room temperature,
The buckwheat base liquid and the egg base liquid are mixed, stirred for 50 to 100 minutes while applying heat at a temperature of 60 to 80°C, and heated to reduce to 50% to 70% of the total weight of the base cream raw materials. Obtain a mixed solution,
While cooling the heated base cream mixture to 20°C or lower, grapefruit seed extract is additionally mixed at 25 to 40°C during the cooling process of the base cream mixture.
Sift the base cream mixture to complete the base cream,
After heating the base cream, mixing butter with the base cream in a weight ratio of 1:1.2 to 1:1.8 based on the weight loss amount to complete the buckwheat cream.
How to make buckwheat cream.
According to paragraph 1,
A buckwheat cream manufacturing method characterized by mixing solid butter with the cooled base cream mixture and whipping for 10 to 20 minutes to complete buckwheat cream.
According to paragraph 1,
Buckwheat cream, characterized in that any one selected from cocoa powder, strawberry powder, rice flour, coconut, vanilla bean, and whole milk powder is additionally mixed with the buckwheat cream at a ratio of 2 to 5 wt% based on the total weight of the base cream raw materials. Manufacturing method.