KR102141529B1 - Method for producing cake using Prebiotics and laver, and cake produced thereby - Google Patents

Abstract

The present invention relates to a method of manufacturing a cake using seaweed and prebiotics and a cake according to the method, and more specifically, (a) producing seaweed jam using seaweed, fructooligosaccharide, pectin and citron blueberry; , (b) mixing flour and flour ingredients including a baking powder, (c) mixing eggs, sugar and salt, and adding and kneading the mixed flour of step (b); (d) kneading by adding more milk to the mixed dough of step (c), (e) shaping the mixed dough of step (d) and baking it with an oven, and (f) (e) It is characterized in that it comprises the step of applying the seaweed jam of step (a) to the baked sheet of the step, and sprinkling prebiotics. The method for producing a cake using seaweed and prebiotics according to the present invention and the cake according to the method have the advantage of actively proliferating the beneficial bacteria in the intestine, improving the intestinal environment, and helping maintain the health of the intake. . In addition, the nutritional and sensual taste of the cake is also excellent.

Description

Method for producing cake using prebiotics and laver, and cake produced thereby

The present invention relates to a method of manufacturing a cake using seaweed and prebiotics, and a cake according to the method, more specifically, by making a jam using seaweed and preparing a cake to which the above seaweed jam and prebiotics are added, The present invention relates to a method of manufacturing a cake using seaweed and prebiotics that actively promotes the growth of beneficial bacteria in the intestine and improves the intestinal environment, and a cake according to the method.

Due to westernized eating habits, the consumption of bread and cakes is increasing day by day. However, these breads and cakes contain a lot of flour, sugar, butter, etc., and there are shortcomings of lack of protein and dietary fiber. In particular, lack of protein and dietary fiber adversely affects constipation, diet, and osteoporosis. In addition, acid foods have a bad effect on our body's metabolism.

On the other hand, prebiotics (Prebiotics) is a non-digestible food additive that has a beneficial effect on the host by limiting microorganisms in the intestine or selectively promoting the growth of beneficial microorganisms, and is a factor that proliferates beneficial bacteria in the intestine and improves the intestinal environment It contributes to the improvement of the health of the host and host.

The prebiotics also have anti-cancer, anti-bacterial, hypolipidemic, and glucose-modulating activities. In addition, it has anti-osteoporosis activity, improves the absorption and balance of minerals, and increases the absorption of calcium and minerals in food in the colon. Prebiotics are used as medicines for constipation and liver brain disease, and have been reported to improve inflammatory bowel disease, protect against pathogens parasitic in the intestine, and have some benefits for diabetes.

The most well-known prebiotics are dietary fibers and oligosaccharides. More specific examples of the prebiotics include Fructo-oligosaccharides, Inulin, Isomalto-oligosaccharides, Lactilol, Lactosucrose, Lactulose, Pyrodextrin (Pyrodextrins), soyoligosaccharides, xylo-oligosaccharides, polydextrose, indigestible dextrin, guar gum, gum arabic, starch ovarian, etc. These are mainly called bifidogenic factors and stimulate the growth of bifidobacteria.

In addition, since it contains porphyran, a physiologically active substance, it has an effect of improving immune function and liver function, and acts to excrete cholesterol (Korea Food Science Society Vol. 33, No.5. Vol. 34, No. 2. Vol. 34, No.3. Vol . 36, No.3. Korea Fisheries Society Vol. 36, No. 3.). In addition, since it contains a large amount of dietary fiber, it is effective for activating intestinal motility, has a lot of vitamin A, is effective for eye health, has a lot of protein, has less fat, has many folic acid, iodine, taurine, and various minerals, and can be used for diet, pregnant women, and fetuses. Helps health, prevent thyroid disease, protect liver cells, relieve hangover, prevent osteoporosis, and develop children.

KR 10-1452741 B1

Korean Journal of Food Science Vol. 33,No.5. Vol. 34, No.2. Vol. 34, No.3. Vol. 36, No.3. Journal of the Korean Fisheries Society Vol. 36, No. 3.

Accordingly, the object of the present invention is to make jams using seaweed, which is an alkaline food, and use it for the preparation of cakes with prebiotics, thereby actively inducing the growth of beneficial bacteria in the intestine, improving the intestinal environment, and nutrition of the cake. It is to provide a method of manufacturing a cake using seaweed and prebiotics, which increases the value and helps maintain the health of intakers, and to provide a cake by the method.

Another object of the present invention is to provide a cake using a method and a method for preparing a cake using seaweed and prebiotics having excellent organoleptic preference.

Method for producing a cake using the seaweed and prebiotics of the present invention for achieving the above object, (a) preparing seaweed jam using seaweed, fructooligosaccharide, pectin and yujacheong, (b) flour And mixing the powdered ingredients including the baking powder, (c) mixing eggs, sugar and salt, and adding and kneading the mixed powdered ingredients of step (b), (d) c) kneading by further adding milk to the mixed dough of step, (e) shaping the mixed dough of step (d) and baking it with an oven; and (f) baked sheet of step (e). It characterized in that it comprises the step of applying the jam in the step (a), and spraying the prebiotics.

In the step (a), the process of heating the mixture of seaweed, ginger, licorice and water, the process of removing ginger and licorice from the heated heating material, and fructooligosaccharide on the heating material from which the ginger and licorice are removed It is characterized in that it comprises a process of introducing, heating the pectin and yujacheong.

The powdered material is powerful rice flour, black rice flour, wheat flour, purple sweet potato powder, seaweed powder, and baking powder, and the prebiotics are fructo-oligosaccharides, inulin, isomaltoro-oligosaccharides, and rock Lactilol, Lactosucrose, Lactulose, Pyrodextrins, Soyoligosaccharides, Xylo-oligosaccharides, Polydextrose, Ovarian Dextrin, Guar gum It is characterized by being one or more of gum arabic and indigestible starch.

After applying the jam, it is characterized by spreading the furun and sprinkling the prebiotics.

After the step (f), (g) rolling the sheet of the step (f) to prepare a roll cake or (g) putting another sheet on the sheet of the step (f) to further prepare a cake It is characterized by.

The cake using the seaweed and prebiotics of the present invention is characterized by being produced by the above-described manufacturing method.

The method for producing a cake using seaweed and prebiotics according to the present invention and the cake according to the method have the advantage of actively proliferating the beneficial bacteria in the intestine, improving the intestinal environment, and helping maintain the health of the intake. . In addition, the nutritional and sensual taste of the cake is also excellent.

1 is a manufacturing process diagram of the cake according to the present invention.

Hereinafter, the present invention will be described in detail.

The biggest feature of the present invention is to make jam using seaweed and use it for the preparation of a cake together with prebiotics, thereby actively inducing the growth of beneficial bacteria in the intestine, improving the intestinal environment, as well as nutrition and sensuality of the cake It is to improve the preference.

Method for producing a cake using seaweed and prebiotics according to the present invention comprises the steps of: (a) preparing seaweed jam using seaweed, fructooligosaccharide, pectin and yujacheong, and (b) flour and baking powder. Mixing the flour ingredients, (c) mixing eggs, sugar, and salt, and then mixing and kneading the mixed flour ingredients of step (b), (d) mixing of step (c) Kneading by adding more milk to the dough, (e) shaping the mixed dough of step (d) and baking it with an oven; and (f) step (a) of the baked sheet of step (e). It is characterized in that it comprises the step of applying the jam of the, and spraying the prebiotics.

Hereinafter, the present invention will be described in detail with reference to the accompanying FIG. 1.

(a) Kim, Fructooligosaccharide , Using the pectin and yujacheong steps to prepare the jam.

Kim jam is prepared using seaweed, fructooligosaccharide, pectin, and citron. In this step, the process of heating the mixture of seaweed, ginger, licorice and water, the process of removing ginger and licorice from the heated heating material, and fructooligosaccharide, pectin, and the heating material from which the ginger and licorice are removed It includes the process of adding and heating Yujacheong.

To explain this in more detail, first, prepare Kim. In the present invention, it is preferable to use seaweed, but dried seaweed can also be used. It is sufficient if it is washed with water and grinded in a chopper or grinder, etc., and dried seaweed is enough to put dried seaweed in 10~30 volumes of water and soak for 10~60 minutes at room temperature.

Then, the prepared seaweed is mixed with ginger, licorice and water and heated. At this time, the ginger and licorice are used to remove seaweed odor from the seaweed, and it is sufficient to use it after washing. Specifically, after adding 5 to 20 parts by weight of the ginger, 0.5 to 2 parts by weight of licorice and 50 to 100 parts by weight of water to 100 parts by weight of the prepared seaweed, the amount of the mixed mixture at 80 to 100°C is 40 to 40% by volume. It is heated until it is reduced by 60%.

Next, remove ginger and licorice from the heating water, and then add 50 to 80 parts by weight of fructooligosaccharides, 1 to 2 parts by weight of pectin, and 1 to 5 parts by weight of citron serum based on 100 parts by weight of the prepared seaweed, Heat to 60~100℃ while stirring to prevent the bottom from burning again. Here, the fructooligosaccharide, pectin, and citron blueberry are for gelation. If the content is too small or too large, gelation is difficult, water is separated, and there are disadvantages such as shortening of the preservation period. . In addition, the heating time is not limited, and it is sufficient if the heating material is heated to a concentration sufficient to sink to the bottom without spreading the heated material in a vessel containing cold water.

Then, it is cooled and refrigerated to complete the production of seaweed jam.

(B) mixing the flour and flour ingredients including a baking powder.

Mix the flour ingredients for baking, including flour and baking powder. As the flour material, only flour and baking powder may be used, but in order to further improve the intestinal environment, and to improve nutrition and functionality, 100 parts by weight of powerful rice flour, 30 to 70 parts by weight of black rice flour, and 100 to 150 flour It is preferable to sift through mixing by weight, 10 to 30 parts by weight of purple sweet potato powder, 5 to 15 parts by weight of seaweed powder, and 2 to 4 parts by weight of baking powder. At this time, flour can be used regardless of its type.

(c) mixing eggs, sugar and salt, and mixing and kneading the mixed powder of step (b).

Next, based on 100 parts by weight of the forceful rice flour, 400 to 550 parts by weight of eggs, 250 to 350 parts by weight of sugar and 1 to 3 parts by weight of salt are placed in a mixer bowl, and mixed while bathing in water at 40 to 50°C.

Then, the mixed powder of step (b) is added to the mixture and kneaded.

(d) kneading by adding more milk to the mixed dough of step (c).

And again, milk is added to the mixed dough of step (c), and the mixture is kneaded. At this time, the amount of milk is preferably 150 to 200 parts by weight based on 100 parts by weight of the forceful rice flour.

At this time, in order to find out the degree of the dough, the specific gravity can be measured, and the specific gravity of the dough is preferably about 0.4±0.05.

(e) forming the mixed dough of step (d) and baking in an oven.

The mixed dough of step (d) is molded. At this time, the molding method is by a method well known in the field to which this technology belongs, and it is sufficient if the bread paper is placed on a mold, the dough is poured on it, and the top surface is evenly selected.

Then, bake it in an oven preheated. The oven baking temperature and time may also be sufficient.

(f) applying the jam of step (a) to the baked sheet of step (e), Prebiotics Sprinkling steps.

Then, after removing the bread paper from the baked sheet in step (e), the jam produced in step (a) is evenly applied to the sheet using a spatula or the like. At this time, the amount of Kim Jam is not limited. In addition, by spraying the prebiotics evenly, it is possible to improve the intestinal environment through the interaction of the kim jam and prebiotics.

At this time, the prebiotics include Fructo-oligosaccharides, Inulin, Isomalto-oligosaccharides, Lactilol, Lactosucrose, Lactulose, Pyrodextrins ), Soyoligosaccharides, Xylo-oligosaccharides, polydextrose, indigestible dextrin, guar gum, gum arabic and at least one of indigestible starch can be used, and the amount is not limited. .

In addition, before sprinkling the prebiotics, furun (dried plums) can be placed on the seaweed jam, thereby increasing nutritional and organoleptic preferences.

On the other hand, after the step (f), (g) rolling the sheet of the step (f) to prepare a roll cake, or (g) putting a different sheet on the sheet of the step (f) to prepare a cake It can be further included, it is natural that it can be produced as a roll cake or a circular cake as needed.

The cake of the present invention prepared as described above is excellent in taste and flavor, rich in nutrients, and promotes the growth of beneficial bacteria in the intestine due to the interaction of kim jam and prebiotics, thereby improving the intestinal environment, Help maintain health.

On the other hand, during the process of adding and heating fructooligosaccharide, pectin, and citron blue water to the heating material from which ginger and licorice have been removed in the step of preparing the seaweed jam, the extract of durian fruit may be further added to heat. At this time, the extract of the durian fruit is preferably 1 to 2 parts by weight based on 100 parts by weight of the prepared seaweed.

The durian fruit was difficult to utilize due to its peculiar odor, but when its extract is used in the manufacture of Kim Jam, the seaweed scent peculiar to Kim is removed and the flavor can be enhanced to significantly enhance the sensuality of Kim Jam. There is also an advantage that nutritional properties can be significantly improved.

The method for extracting the durian fruit is not limited, but, for example, after removing the skin of the durian fruit, 5 to 10 weight times water, ethanol or a mixed solvent thereof is added, and 2 to 12 hours at 20 to 100°C. It can be prepared by extraction, filtration, concentration and drying.

Hereinafter, the present invention will be described in more detail through specific examples.

(Example 1)

After washing 1 kg of seaweed with water, it was ground with a chopper. Then, 750 g of water, 100 g of ginger and 10 g of licorice were added to the ground seaweed, and heated to 80 to 100°C for 30 minutes to reduce the volume to 50%. And the ginger and licorice were removed.

Next, 650 g of fructooligosaccharide, 15 g of pectin, and 30 g of citron blueberry were added to the heating material from which ginger and licorice had been removed, and the mixture was heated to 70°C for 30 minutes so that the bottom did not burn while stirring. The heated Kim jam settled down instead of spreading when dropped into a bowl of cold water. And the prepared Kim jam was cooled at room temperature and stored refrigerated. At this time, the Yuja Office purchased and used a commercial product.

Next, a powdery material was prepared by mixing 310 g of gravity and 3 g of baking powder, and then sieving.

480 g of egg, 300 g of sugar and 2 g of salt were placed in a mixer bowl, and mixed while bathing in water at 45°C. Then, the powdered material was added to the mixture, kneaded evenly, and then 180 g of milk heated to 35° C. was added and kneaded. The final dough had a specific gravity of 0.41.

Then, put the pre-cut bread paper on an iron plate (a square frame of 20 cm × 20 cm × 2 cm), pour the dough to a height of 1 cm on top, evenly flatten the top, and preheat the oven (Bottom 160° C., top 170) ℃) and baked for 20 minutes.

After turning the baked sheet over the gwangmokcheon, the bread paper was removed, and 30 g of the seaweed jam was applied to the top of the sheet. Then, 2 g of indigestible dextrin was sprayed with prebiotics, and then rolled to prepare a roll cake.

(Example 2)

It was carried out in the same manner as in Example 1, 100 g of forceful rice flour, 50 g of black rice flour, 130 g of gravity powder, 20 g of purple sweet potato powder, 10 g of grated flour, and 3 g of baking powder were used as the powder material. At this time, the seaweed powder was crushed with a grinder and adjusted to a size smaller than 100 mesh.

(Example 3)

The same procedure as in Example 2 was carried out, and after applying the jam, 50 g of dried plums cut to a size within 0.5 cm × 0.5 cm × 0.5 cm were evenly placed.

(Comparative Example 1)

The same procedure as in Example 1 was carried out, but instead of seaweed jam, strawberry jam was used, and prebiotics were not used.

(Test Example 1)

Sensory evaluation was performed on the cakes of Examples and Comparative Examples. The sensory evaluation was performed by selecting 20 male and female adults as a panel, and a nine-point scoring method (9: very good, 7: good, 5: normal, 3: bad, 1: very bad) for taste, texture, appearance, flavor, and overall preference. ), and the results are shown in Table 1.

Test Example 1 Results division flavor Texture Exterior incense Overall preference Example 1 7.2 7.0 6.8 6.9 7.0 Example 2 7.5 7.6 7.5 7.4 7.5 Example 3 7.8 7.9 7.8 7.5 7.8 Comparative Example 1 6.5 6.0 6.1 6.2 6.2

As confirmed in Table 1, Examples 1 to 3 confirmed that the taste, texture, appearance, flavor, and overall preference were evaluated higher than Comparative Example 1.

Therefore, it was confirmed that the cake according to the invention improved the intestinal environment and also had excellent sensory taste.

(Test Example 2)

After recruiting 40 adults with constipation and dyspepsia between 30 and 50 years old, and dividing them into four groups, each sample was not provided for the first week, and Examples 1 to 2 for the next two weeks. 3 and Comparative Example 1 were provided for each group, and 200 g were consumed as a snack once a day, and the frequency of indigestion or indigestion was examined for one week.

Test Example 2 results division Before consumption 1 week after ingestion 2 weeks after consumption Example 1 Feces/week 1.8 2.2 3.0 Indigestion frequency/week 2.3 2.0 1.5 Example 2 Feces/week 1.8 2.3 3.1 Indigestion frequency/week 2.5 1.8 1.2 Example 3 Feces/week 1.8 2.2 3.1 Indigestion frequency/week 2.3 2.1 1.4 Comparative Example 1 Feces/week 1.7 1.5 1.3 Indigestion frequency/week 2.5 3.0 3.2

As can be seen in Table 2, it was confirmed that Examples 1 to 3 of the present invention showed an effect of improving constipation or indigestion rather than by eating the cake. On the other hand, in Comparative Example 1, rather, it was confirmed that constipation or indigestion became severe.

The present invention is not limited to the above embodiments and can be implemented in various modifications or variations without departing from the technical gist of the present invention. will be.

Claims (4)

delete (a) preparing seaweed jam using seaweed, fructooligosaccharide, pectin and yujacheong,
(b) mixing flour and baking ingredients including flour;
(c) mixing eggs, sugar and salt, and mixing and kneading the powdered ingredients of step (b),
(d) kneading by adding more milk to the mixed dough of step (c),
(e) forming the mixed dough of step (d) and baking in an oven;
(f) applying the seaweed jam of step (a) to the baked sheet of step (e), and spraying prebiotics,
Step (a) is,
The process of heating by mixing seaweed, ginger, licorice and water,
The process of removing ginger and licorice from the heated water,
Method of producing a cake using seaweed and prebiotics, characterized in that it comprises the process of adding and heating fructooligosaccharide, pectin, and citron blue water to the heating material from which the ginger and licorice have been removed.
(a) preparing seaweed jam using seaweed, fructooligosaccharide, pectin and yujacheong,
(b) mixing flour and baking ingredients including flour;
(c) mixing eggs, sugar and salt, and mixing and kneading the powdered ingredients of step (b),
(d) kneading by adding more milk to the mixed dough of step (c),
(e) forming the mixed dough of step (d) and baking in an oven;
(f) applying the seaweed jam of step (a) to the baked sheet of step (e), and spraying prebiotics,
The powder material,
Powerful rice flour, black rice flour, flour, purple sweet potato powder, nori powder and baking powder,
The prebiotics include Fructo-oligosaccharides, Inulin, Isomalto-oligosaccharides, Lactilol, Lactosucrose, Lactulose, Pyrodextrins, Soybean Oligosaccharides (Soyoligosaccharides), xylo-oligosaccharides (Xylo-oligosaccharides), polydextrose (polydextrose), indigestible dextrin, guar gum, gum arabic and at least one of the indigestible starch,
Step (f) is,
After applying the seaweed jam, put on the furun and sprinkle the prebiotics,
After step (f),
(g) rolling the sheet of step (f) to prepare a roll cake, or
(g) Method of manufacturing a cake using seaweed and prebiotics, characterized in that it further comprises the step of manufacturing a cake by placing another sheet on the sheet of step (f).
A cake using seaweed and prebiotics, characterized in that it is produced by the method of claim 2 or 3.

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