KR102741634B1 - Egg tart manufacturing method using kamut and soy milk and egg tart manufactured by the same - Google Patents

Abstract

A method for manufacturing an egg tart using kamut and soy milk according to one embodiment of the present invention comprises the steps of (S1) manufacturing an egg tart filling with soy milk added thereto, (S2) powdering kamut, (S3) mixing the kamut powder with each ingredient and kneading it, (S4) folding the dough into three sections with refrigerated paper, and (S5) shaping and baking the dough rested in step (S4) to cool it.

Description

Method for manufacturing egg tart using kamut and soy milk and egg tart manufactured by the same method {EGG TART MANUFACTURING METHOD USING KAMUT AND SOY MILK AND EGG TART MANUFACTURED BY THE SAME}

The present invention relates to a method for manufacturing an egg tart using kamut and soy milk, and to an egg tart using kamut and soy milk manufactured by the method, and more specifically, to a method for manufacturing an egg tart using kamut and soy milk, which can make an egg tart using kamut, a variety of Khorasan wheat that has a superior antioxidant ability than general wheat flour and contains various antioxidant components, minerals, and dietary fiber, and soy milk containing protein and nutrients, and to an egg tart using kamut and soy milk manufactured by the method.

The demand for confectionery and bread as snacks and meal replacements is increasing, and consumers are increasingly showing a preference for healthy baked goods with nutritional value. Bread is mainly made with wheat flour or other grains as the main ingredient. In the case of wheat flour, gluten can cause gastrointestinal problems in people with digestive disorders, and to supplement this, confectionery and bakery products using various grains are being released. Kamut (Triticum turanicum Jakubz) is a type of wheat (Khorasan wheat) cultivated in Egypt and has a similar shape to oats in Korea. Kamut has excellent antioxidant capacity compared to regular wheat flour and can reduce the risk of chronic degenerative diseases. It has been reported that various antioxidant ingredients, minerals, and dietary fiber contained in Kamut can help vascular health by suppressing blood sugar increases and lowering LDL-cholesterol concentrations. Milk, which is widely used in confectionery and bakery, is also a cause of lactose intolerance. For people with lactase deficiency, milk can cause bloating, diarrhea, abdominal pain, abdominal distension, and nausea. Soy milk is used as a substitute. Soy milk is a beverage containing abundant protein and various nutrients made from soybeans. Food researchers in many countries have conducted much research to improve the quality of soy milk. Soy milk is rich in nutrients such as protein, isoflavones, and polyphenols, and has various functional substances that can lower cholesterol levels, antidiabetic and anticancer effects, and is effective in preventing chronic degenerative diseases. It has also been reported that when consuming soy milk, HDL cholesterol increased by about 2.4%, neutral fat decreased by about 11%, and LDL cholesterol decreased by about 13%. Tart is called custard tart, and custard means gel made from milk, eggs, and sugar, and tart means a pie with the ingredients inside exposed on the outside. Ordinary tarts are made and sold using flour and milk, but tarts made by combining kamut and soy milk are not yet available on the market.

Therefore, in this experiment, egg tarts were made by adding kamut and soy milk, which are preferred as health functional foods, and their nutritional components and quality characteristics were analyzed to lay the foundation for developing functional foods.

The technical problem to be achieved by the present invention is to provide a method for making an egg tart using kamut, a variety of Khorasan wheat that has a superior antioxidant capacity compared to general wheat flour and contains various antioxidant components, minerals, and dietary fiber, and soy milk containing protein and nutrients, and an egg tart using kamut and soy milk manufactured by the method.

In addition, another technical problem to be achieved by the present invention is to provide a method for manufacturing an egg tart using kamut and soy milk, wherein soy milk is added using different ratios of kamut, and an egg tart using kamut and soy milk manufactured by the method.

This is explained specifically as follows. Meanwhile, each description and embodiment disclosed in this application can be applied to each other description and embodiment. That is, all combinations of various elements disclosed in this application fall within the scope of this application. In addition, the scope of this application cannot be considered limited by the specific description described below.

As one embodiment for achieving the above object, the present invention provides a method for manufacturing an egg tart using kamut and soy milk, including the steps of (S1) manufacturing an egg tart filling with soy milk added; the step of (S2) powdering kamut; the step of mixing the kamut powder with each ingredient and kneading it; the step of (S4) folding the dough into three sections with refrigerated rest; and the step of (S5) shaping the dough rested in the step (S4) and then baking and cooling it.

The term “Kamut (Triticum turanicum Jakubz)” in the present invention refers to a type of wheat (Khorasan wheat) grown in Egypt and has a similar shape to oats in our country.

The term “soy milk” of the present invention refers to a beverage containing abundant protein and various nutrients made from soybeans.

The “egg tart” of the present invention is a pie filled with custard cream mixed with egg yolk, whipped cream, etc., and is a dessert originating from Portugal.

In the present invention, the step (S1) may include a step (S1-1) of mixing sugar, egg yolk, and corn starch; a step (S1-2) of heating soy milk and heavy cream; and a step (S1-3) of mixing the mixture of (S1-1) and (S1-2) with vanilla essence and then passing it through a sieve.

Specifically, the method may further include a step of mixing sugar, egg yolk, and cornstarch; a step of heating soy milk and heavy cream to 60°C to 80°C; a step of mixing the above steps (S1-1) and (S1-2) and stirring so that the yolk is not cooked; and a step of adding vanilla essence, mixing, and passing the mixture through a sieve.

In the step (S2) of the present invention, the Kamut powder may be obtained by grinding Kamut in a mixer for 1 to 3 minutes and passing it through a 40 mesh sieve.

The step (S3) of the present invention may include a step (S3-1) of passing kamut powder and cake flour through a sieve and then mixing sugar and salt; a step (S3-2) of mixing unsalted butter and water into the powder and kneading it; and a step (S3-3) of refrigerating and resting the dough.

Specifically, the method may further include a step of mixing kamut powder and pastry flour and passing them through a 40 mesh sieve; a step of mixing unsalted butter into the powder by chopping it finely with a scraper, adding water, and kneading it; and a step of refrigerating the dough for 1 to 4 hours.

The step (S4) of the present invention may further include a step (S4-1) of rolling out the rested dough thinly; a step (S4-2) of applying melted butter to the dough, folding it into three sections, and then refrigerating it; a step (S4-3) of repeating the step once; and a step (S4-4) of rolling out the rested dough thinly, applying melted butter to it, rolling it up, and then refrigerating it.

The step (S5) of the present invention may include a step of rolling and shaping the rolled dough; a step of pouring filling and baking; and a step of cooling the baked tart.

As another embodiment to achieve the above object, the present invention provides an egg tart using kamut and soy milk manufactured by the above manufacturing method.

The tart of the present invention may be an egg tart containing kamut and soy milk.

The method for manufacturing an egg tart according to the present invention has the advantages of helping to alleviate lactose intolerance in the body and increasing digestive power by lowering the flour content and adding kamut and soy milk.

In addition, the addition of Kamut can increase the content of minerals and dietary fiber, suppress blood sugar increase, and provide the effect of lowering LDL cholesterol concentration.

Moreover, using soy milk instead of milk in tarts can provide nutrients such as protein, isoflavones, and polyphenols.

Figure 1 is a drawing showing the three-section folding and rolling process of step (S4) of the present invention.
Figure 2 is a photograph showing the appearance and cross-section of a Kamut tart manufactured according to the present invention.
Figures 3 and 4 are photographs showing tarts with different kamut contents manufactured according to the present invention.

Hereinafter, embodiments of the present invention having the above-described features will be described in more detail with reference to the attached drawings. These embodiments are intended only to illustrate the present invention, and the scope of the present invention is not limited thereby.

The method for manufacturing an egg tart using kamut and soy milk according to the present invention includes the steps of (S1) manufacturing an egg tart filling with soy milk added thereto, (S2) powdering kamut, (S3) mixing the kamut powder with each ingredient and kneading the dough, (S4) refrigerating the dough and folding it into three pieces, and (S5) shaping the dough that was rested in the step of refrigerating the dough and folding it into three pieces and then baking and cooling it, thereby lowering the wheat flour content and adding kamut and soy milk to help alleviate lactose intolerance in the body, increase digestibility, increase the content of minerals and dietary fiber due to the addition of kamut and suppressing an increase in blood sugar levels, and lowering LDL-cholesterol levels, and providing nutrients such as protein, isoflavones, and polyphenols by using soy milk instead of milk in the tart.

Below, a method for making egg tarts using kamut and soy milk is described in detail.

1: Manufacturing Example 1 - Manufacturing of Egg Tart Filling with Soy Milk

A tart filling was prepared using egg yolk, corn starch, sugar, soy milk, vanilla essence, and heavy cream using the ingredients and proportions shown in Table 1.

weight(%) Egg Tart Filling Egg yolk 11.6 Corn starch 2.8 sugar 15.3 Soy milk 28.3 Vanilla essence 0.8 Whipped cream 41.2 total 100

2: Manufacturing Example 2 - Manufacturing of Kamut Powder

Kamut was crushed in a crusher and passed through a 40 mesh sieve to make powder.

3: Manufacturing Example 3 - Manufacturing Kamut Tart

Kamut tart sheets with different contents were made using flour (bread flour), kamut powder, salt, sugar, unsalted butter, and water using the ingredients and proportions shown in Table 2 below.

Ingredients(g) Kamut powder content (%)
0 15 30 45 50 60 Soft flour 44.8 38.1 31.4 24.7 22.4 17.9 Kamut 0 6.7 13.4 20.1 22.4 26.9 Salt 0.6 0.6 0.6 0.6 0.6 0.6 Unsalted butter 34.3 34.3 34.3 34.3 34.3 34.3 Sugar 0.9 0.9 0.9 0.9 0.9 0.9 Water 19.4 19.4 19.4 19.4 19.4 19.4

4: Manufacturing Example 4 - Making Egg Tarts Using Kamut and Soy Milk

4-1: Making Soy Milk Egg Tart Filling

Egg yolk, sugar, and corn starch were mixed according to the ratio shown in Table 1 above. Soy milk and heavy cream were heated at 60°C to 80°C, preferably 70°C, and stirred with the mixture, and vanilla essence was mixed at the end. After mixing, it was passed through a 40 mesh sieve.

4-2: Manufacturing Kamut Powder

Kamut was ground for 2 minutes using a grinder (SMX-9400MD, Shinil, Korea) and then passed through a 40 mesh sieve to produce powder.

4-3: Making the Kamut Tart

According to the ratio shown in Table 2 above, mix kamut powder and wheat flour, pass through a 40 mesh sieve, add sugar, salt, and unsalted butter, and chop finely with a scraper. Water was added to the chopped mixture, kneaded, and refrigerated for 2 hours. The rested dough was folded into 3 sections with reference to Drawing 1, and the process of refrigerating for 1 hour was repeated twice. Finally, the dough was rolled out 2-3 mm, melted butter was applied, rolled, and refrigerated for 1 hour. The refrigerated dough was rolled vertically with a rolling pin to form a tart.

4-4: Kamut Soy Milk Egg Tart Making

Roll out the Kamut tart dough 2-3mm thinly and shape it into a tart mold, then poke holes with a fork. Pour the soy milk egg tart filling into 70% of the tart mold. Bake in an oven (SPS43K, Smeg, Italy) at 180°C for 8 minutes and then at 160°C for another 8 minutes. Remove the Kamut soy milk egg tart from the mold and cool on a cooling rack.

Whole and cross-sectional photographs of egg tarts using kamut and soy milk manufactured by the above method and illustrations of the three-section folding method are shown in Drawings 1 to 3.

Experimental Example 1: Comparative Analysis of Egg Tarts with Different Kamut Contents

Hereinafter, with reference to Tables 3 to 7, the results of analyzing the general components, color, antioxidant, total phenol and total flavonoid of the Kamut soy milk egg tarts composed of the aforementioned 0%, 15%, 30%, 45%, 50% and 60% Kamut contents and the preference survey are specifically described as follows.

First, as the Kamut content of the Kamut Soy Milk Egg Tart increased from 0% to 60%, the moisture and crude fat contents decreased, while the ash, crude protein, and dietary fiber contents significantly increased.

Total phenol content began to increase in Kamut soy milk egg tarts with more than 30% Kamut added and was highest in Kamut soy milk egg tarts with 60% Kamut added.

In antioxidant analysis, DPPH significantly increased in the group with 45% Kamut added (54.98±0.54 TEAC μmol/g) compared to the other groups, and showed a significantly higher value (67.06±0.67 TEAC μmol/g) in the Kamut soymilk egg tart with 60% Kamut added.

In the preference evaluation, the Kamut Soy Milk Egg Tart with 45% Kamut received the highest rating with color 6.8, smell 6.7, taste 6.9, and overall preference 6.9.

Therefore, in summary, this study suggests that the recommended ratio of adding Kamut to egg tarts using Kamut and soy milk is 45%, and that it can be used as a healthy food substitute for people with wheat flour allergies or lactose intolerance, compared to existing commercial tarts.

Measurement 0 15 30 45 50 60 Color 5.0 5.3 5.7 6.8 6.1 6.2 Flavor 5.0 5.7 5.9 6.7 6.2 6.3 Tastes 5.0 5.6 6.0 6.9 6.3 6.1 Overall acceptability 5.0 5.5 6.1 6.9 6.2 6.3

Claims (8)

Step for preparing egg tart filling with added soy milk (S1);
Step of powdering Kamut (S2);
Step (S3) of mixing the above Kamut powder with each ingredient and kneading the dough;
Step (S4) of folding the above dough into three sections with refrigerated paper; and
Including a step (S5) of shaping the rested dough in the above step (S4), baking it, and cooling it;
The above step (S1) is to manufacture 100 wt% of the egg tart filling,
Step (S1-1) of mixing 15.3 wt% of first sugar, 11.6 wt% of egg yolk, and 2.8 wt% of corn starch;
Step (S1-2) of heating 28.3 wt% of soy milk and 41.2 wt% of whipped cream; and
In the step (S1-2), the heated soy milk and the whipped cream, and the mixture of the first sugar, the egg yolk and the corn starch of the step (S1-1) are stirred, and then 0.8 wt% of vanilla essence is mixed and passed through a sieve (S1-3).
Each of the above materials,
Contains flour, second sugar, salt, unsalted butter and water.
The above step (S4) is,
Step of rolling out the rested dough thinly (S4-1);
Step (S4-2) of applying melted butter to the dough above, folding it into three sections, and then refrigerating it;
Step (S4-3) of repeating the above step (S4-2) one more time; and
It further includes a step (S4-4) of rolling out the rested dough of the above step (S4-3) thinly, applying the melted butter, rolling it up, and then refrigerating it.
The above step (S5) is:
A step of rolling and shaping the above dough;
A step of pouring the above egg tart filling into an egg tart sheet and baking it to form an egg tart;
Further comprising a step of cooling the baked egg tart,
In the above step (S3),
The above egg tart is manufactured at 100 wt%,
Characterized in that it comprises 20.1 wt% of the above Kamut powder, 24.7 wt% of the above cake flour, 0.9 wt% of the above second sugar, 0.6 wt% of the above salt, 34.3 wt% of the above unsalted butter, and 19.4 wt% of the above water.
How to make egg tarts using kamut and soy milk. delete In paragraph 1,
The above steps (S1-3) are:
Including a step of stirring so that the egg yolk of the above step (S1-1) is not cooked,
How to make egg tarts using kamut and soy milk. delete In paragraph 1,
The above step (S3) is,
Step (S3-1) of mixing the above Kamut powder and the above flour, passing them through a sieve, and then mixing the sugar and the salt;
Step (S3-2) of adding the unsalted butter and the water to the mixed powder mixed in the above step (S3-1), mixing using a scraper, and kneading; and
A step (S3-3) further comprising refrigerating the dough of the above step (S3-2) for 1 to 4 hours.
How to make egg tarts using kamut and soy milk. delete delete An egg tart using kamut and soy milk, manufactured by a method for manufacturing an egg tart using kamut and soy milk as described in any one of claims 1, 3 and 5.