KR20230090407A - vegan pound cake and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a vegan pound cake and a method for manufacturing the same, and more particularly, to a vegan pound cake that does not use eggs and butter, so that even those who do not consume products made from animal raw materials can easily enjoy it as a snack and are also excellent in terms of nutrition. And it relates to a manufacturing method thereof.

Description

Vegan pound cake and manufacturing method {vegan pound cake and manufacturing method thereof}

The present invention relates to a vegan pound cake and a method for manufacturing the same, and more particularly, to a vegan pound cake that does not use eggs and butter, so that even those who do not consume products made from animal raw materials can easily enjoy it as a snack and are also excellent in terms of nutrition. And it relates to a manufacturing method thereof.

As the standard of living improves, consumers' preferences for food diversify and become more sophisticated, and there is a growing tendency to prefer processed foods that are easy to cook and have a high taste preference.

Among them, bread or confectionery has been greatly increased in consumption as a substitute for rice or as a snack as the westernization of dietary life or the trend toward convenient dietary life has changed.

In general, a pound cake is a butter cake baked by filling a dough made by mixing flour, eggs, butter, and sugar in a round or square mold.

These pound cakes are divided into a hard type with a somewhat hard feel and a soft type with a soft and moist feel, depending on their texture. Margarine or shortening is used as an oil or fat for the softness of bread. When manufacturing a hard type with a hard feeling, medium flour or strong flour is used, and in the case of a soft type, soft flour is used.

Recently, veganism, which refers to eating habits that do not use animal products as well as intake of animal products for various reasons, has emerged as a hot topic, and people with such eating habits are called vegan. As of 2019, the domestic vegetarian population, including vegans, is estimated to be about 1.5 million, and this is expected to increase further in the future according to consumption trends that value social values beyond simple eating habits. In order to meet this demand, the use of animal raw materials is excluded, and the need for developing new types of food that vegans can freely consume is gradually increasing.

In order to develop products that can replace animal ingredients, alternative food producers such as Beyond Meat and Impossible Food are growing in the US. For this reason, vegetarian culture is spreading. Accordingly, the vegan baking market, which excludes animal ingredients such as eggs, butter, and milk, is also attracting attention.

However, the activation of vegan baking is still insignificant. As disclosed in Korean Patent Registration No. 10-2036176 and Korean Patent Registration No. 10-1934254, etc., pound cakes are prepared using animal ingredients such as eggs and butter.

1. Republic of Korea Patent Registration No. 10-2036176: Manufacturing method of pound cake 2. Republic of Korea Patent Registration No. 10-1934254: Manufacturing method of naturally fermented pound cake using paprika and pound cake by the method

The present invention was created to improve the above problems, and it does not use butter and eggs, which are animal raw materials, so even those who do not consume products made of animal raw materials can easily enjoy it as a snack and are excellent in terms of nutrition, and vegan pound cake and its Its purpose is to provide a manufacturing method.

The method for producing a vegan pound cake of the present invention for achieving the above object includes a sieving step of sieving wheat flour, mung bean flour, and separated soybean protein through a sieve, respectively; A first mixing step of mixing natural pigment powder with water to obtain kneaded water; A second mixing step of mixing lemon juice with soy milk to obtain lemon soy milk; A third mixing step of mixing vegetable oil with sugar and lecithin to obtain an oil paste; 10 to 20 parts by weight of the mung bean flour, 6 to 10 parts by weight of the separated soybean protein, 40 to 80 parts by weight of the kneaded water, 10 to 30 parts by weight of the lemon soy milk, and the oil based on 100 parts by weight of the wheat flour A kneading step of mixing 50 to 150 parts by weight of paste and 1 to 5 parts by weight of baking powder to obtain a dough; a panning step by injecting the dough into a mold; and a baking step of putting the mold into an oven and baking it.

The vegetable oil is a mixture of coconut oil and canola oil.

In the baking step, the oven is preheated at 190° C. upper heat and 180° C. lower heat for 10 to 20 minutes, then the mold is put into the oven, and then baked at 180° C. upper heat and 170° C. lower heat for 30 to 50 minutes.

The flour is a soft flour.

The natural pigment is gardenia yellow pigment.

In the kneading step, 2 to 20 parts by weight of the mixed fermented extract extracted by fermenting after mixing the zucchini and beot grass is further mixed.

And the vegan pound cake of the present invention for achieving the above object is prepared by the above manufacturing method and does not contain eggs and butter.

As described above, the present invention does not use butter and eggs at all, unlike conventional pound cakes. Therefore, even those who do not consume animal foods as well as products made from animal raw materials can enjoy the vegan pound cake of the present invention as a snack.

In addition, various vegetable raw materials can be used to provide excellent vegan pound cakes in terms of nutrition.

Hereinafter, a vegan pound cake and a manufacturing method thereof according to a preferred embodiment of the present invention will be described.

The method for producing a vegan powder cake of the present invention includes a sieving step of sifting wheat flour, mung bean powder and separated soybean protein through a sieve, a first mixing step of mixing natural pigment powder with water to obtain kneaded water, and lemon in soy milk. A second mixing step of mixing the juice to obtain lemon soy milk, a third mixing step of mixing vegetable oil with sugar and lecithin to obtain an oil paste, 10 to 20 parts by weight of mung bean powder based on 100 parts by weight of wheat flour, 6 to 10 parts by weight of isolated soy protein, 40 to 80 parts by weight of dough water, 10 to 30 parts by weight of lemon soy milk, 50 to 150 parts by weight of oil paste, and 1 to 5 parts by weight of baking powder are mixed to obtain a dough It includes a kneading step, a panning step by injecting the dough into a mold, and a baking step of putting the mold into an oven and baking it. Let's look at each step in detail.

1. Constitution stage

First, prepare wheat flour, mung bean powder, and isolate soybean protein.

You can use strong flour, all-purpose flour, and soft flour as flour. Preferably use soft flour. The texture of the pound cake prepared from the soft flour can be very soft.

Mung bean powder can be obtained by crushing dried mung beans. Mung bean flour provides vegetable protein and supplements the nutrition of pound cake.

Mung bean is a grain that contains 45-62% sugar and 20-28% protein. It is low in fat and high in protein. It has a light taste and unique flavor, so it has been an important ingredient for favorite foods, ceremonial occasions, holiday foods, and special meals since ancient times. has been used These mung beans are high in food utilization as rice cakes, cheongpomuk, starch, mung bean porridge, bean sprouts, and mung bean bindaetteok, and have been widely used as liquid food for children, the elderly, and recovery after illness.

Isolated soybean protein (ISP) is obtained by extracting and separating the soybean protein by solubilizing the soybean protein with water or alkaline solution after removing the fat component from the soybean. Most of the carbohydrates and fats are removed, so it is a nutritionally excellent vegetable protein source. am. Such isolated soybean protein is very easy to purchase, inexpensive, and easy to mix with other materials because it is made in a powder form.

When the flour, mung bean powder, and soybean protein isolate are ready, filter them through a sieve.

Rub and crush the clumps, then filter through a fine sieve and sieve. Through this sieving process, uniform and fine particles of wheat flour, mung bean powder, and separated soybean protein powder can be obtained, respectively.

2. The first mixing step

Next, water is mixed with natural pigment powder to obtain kneaded water used for kneading.

Use potable drinking water such as groundwater or bottled water as water.

Natural pigment powder is used to impart color to dough, and natural pigments of various colors can be used. Gardenia yellow pigment can be used as such a natural pigment.

Gardenia yellow pigment is a natural yellow food coloring obtained from the fruit of gardenia. Gardenia yellow pigment dyes the pound cake a light yellow color, enhancing the palatability of the exterior. Gardenia yellow pigment can be purchased and used as a commercialized product.

Kneaded water can be obtained by mixing 0.1 to 0.5 parts by weight of gardenia yellow pigment with respect to 100 parts by weight of water.

3. Second Mixing Step

Next, lemon juice is mixed with soy milk to obtain lemon soy milk.

Soymilk, also called soybean milk, is a liquid soybean product that is a water extract of soybeans from which an insoluble component, okara, has been removed. The general components of soymilk are 88-89% moisture, 30-35% protein, 30-35% fat, and 45-54% sugar. Its composition is similar to that of cow's milk, so it is difficult for infants allergic to milk or lactose digestion. It is also a great milk replacement protein drink for adults with this condition.

Soymilk is available in a variety of commercialized products. Lemon juice is the juice obtained by squeezing lemons. It removes the fishy smell of soy milk and adds the flavor and aroma of lemon.

Lemon soy milk can be obtained by mixing 10 to 20 parts by weight of lemon juice with respect to 100 parts by weight of soy milk.

4. The third mixing step

Next, vegetable oil is mixed with sugar and lecithin to obtain an oil paste.

As vegetable oil, various types of vegetable oil can be used. Examples of such vegetable oils include coconut oil and canola oil. Coconut oil and canola oil can be used alone or in combination. When mixed, 10 to 50 parts by weight of canola oil may be mixed with respect to 100 parts by weight of coconut oil.

Vegetable oil, a mixture of coconut oil and canola oil, imparts excellent texture to pound cakes prepared without the addition of butter.

Sugar is for imparting sweetness, and white sugar or brown sugar may be used.

Lecithin is a natural emulsifier to allow sugar to mix with natural oils. As lecithin, liquid soybean lecithin extracted from soybeans can be used.

An oil paste is obtained by mixing 200 to 400 parts by weight of sugar and 2 to 8 parts by weight of lecithin with respect to 100 parts by weight of vegetable oil.

5. Kneading step

Next, baking powder is added to the flour, mung bean powder, soybean protein separation, kneaded water, lemon soybean milk, and oil paste prepared in the above process and mixed with a mixer.

For example, based on 100 parts by weight of wheat flour, 10 to 20 parts by weight of mung bean powder, 6 to 10 parts by weight of separated soybean protein, 40 to 80 parts by weight of kneaded water, 10 to 30 parts by weight of lemon soy milk, and 50 to 150 parts by weight of oil paste Part by weight and 1 to 5 parts by weight of baking powder are mixed and then mixed at a speed of 200 to 500 rpm for 2 to 10 minutes to obtain a dough.

In order to increase the viscosity of the dough, a kneading process may be further performed by beating the dough with a spatula or a bat.

6. Panning step

Next, the dough is molded into a certain shape by injecting it into a mold.

After laying parchment paper on the bottom of the square mold, the dough is filled with about 60 to 80% of the volume of the mold and panned. The dough panned in this way is molded into a certain shape by the shape of the mold.

7. Baking step

Next, the mold into which the dough is injected is put into an oven to bake the dough to prepare a pound cake.

After preheating the oven at 190 ° C with upper heat and 180 ° C with lower heat for 10 to 20 minutes, the mold is put into the oven and the dough is baked. After putting the molding mold into the oven, adjust the upper heat to 180℃ and the lower heat to 170℃, and bake by heating for 30 to 50 minutes.

When baking is complete, remove the mold from the oven and separate the finally prepared vegan pound cake from the mold.

Unlike conventional pound cakes, the vegan pound cake of the present invention prepared in this way does not use butter and eggs at all. Therefore, even those who do not consume animal foods as well as products made from animal raw materials can enjoy the vegan pound cake of the present invention as a snack. In addition, various vegetable raw materials can be used to provide excellent vegan pound cakes in terms of nutrition.

On the other hand, in the present invention, the dough can be obtained by further mixing the mixed fermentation extract in the kneading step. For example, based on 100 parts by weight of wheat flour, 10 to 20 parts by weight of mung bean powder, 6 to 10 parts by weight of separated soybean protein, 40 to 80 parts by weight of kneaded water, 10 to 30 parts by weight of lemon soy milk, and 50 to 150 parts by weight of oil paste Part by weight, 1 to 5 parts by weight of baking powder, and 2 to 20 parts by weight of the mixed fermented extract are mixed, and then mixed at a speed of 200 to 500 rpm for 2 to 10 minutes to obtain a dough.

The mixed fermented extract is extracted by fermenting a plant mixture that is a mixture of zucchini and beot grass.

Jichae ( Triglochin maritimum L. ) is a perennial herb belonging to the Triglochinaceae family and grows mainly in coastal tidal flats. Jichae uses the leaves.

Sagittaria sagittifola is a perennial plant belonging to the family Sagittaceae, and grows wild throughout Korea. The root of the plant is used.

A plant mixture is prepared by mixing the leaves of japonica and the roots of cherries in a weight ratio of 1: 0.5 to 1.5. Based on 100 parts by weight of the plant mixture, 20 to 40 parts by weight of sugar is added and 0.01 to 1.0 parts by weight of a fermentation strain is added, followed by fermentation at 20 to 40 ° C. for 1 to 3 months to obtain a fermented product.

Yeast can be used as a fermentation strain. For example, yeasts include Saccharomyces rouxii , Saccharomyces cerevisiae , and Saccharomyces oviformis . Commercially available dried yeast products can be used as yeast.

When fermentation is complete, the fermented product is homogenized by grinding with a mixer, and then extracted by adding an extraction solvent.

As the extraction solvent, at least one selected from water, lower alcohols having 1 to 4 carbon atoms, polyhydric alcohols, or mixtures thereof may be used. Methanol, ethanol, etc. can be used as a lower alcohol having 1 to 4 carbon atoms, and butylene glycol, propylene glycol, pentylene glycol, etc. can be used as a polyhydric alcohol. As the mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water, a lower alcohol and a polyhydric alcohol may be used.

As an example of the extraction, a mixed fermented extract may be obtained by adding 4 to 20 times the extraction solvent to the fermented product by weight, followed by hot water extraction at 20 to 120 ° C. for 1 to 48 hours, followed by cold or warm needle extraction.

The mixed fermentation extract is added to the dough to increase the functionality of the vegan pound cake of the present invention. In particular, the mixed fermented extract enhances the antioxidant activity of vegan pound cake, improves preservation, and inhibits rancidity.

Hereinafter, the present invention will be specifically described through the following examples. This is for explaining the present invention in more detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

Wheat flour (soft flour), mung bean powder, and separated soybean protein powder were sifted through a sieve to prepare 300 g of wheat flour, 48 g of mung bean powder, and 24 g of isolated soy protein powder. Then, 0.4 g of gardenia yellow powder was mixed with 180 g of water to obtain kneaded water. In addition, lemon soy milk was obtained by mixing 8 g of lemon juice with 60 g of soy milk. In addition, 240 g of sugar and 4 g of liquid soybean lecithin were mixed with vegetable oil in which 20 g of canola oil and 60 g of coconut oil were mixed to obtain an oil paste.

After adding 8 g of baking powder to the prepared flour, mung bean powder, isolated soybean protein powder, dough water, lemon soy milk, and oil paste, the ingredients were mixed with a mixer to make a dough. After pouring the dough into a rectangular mold and panning it, preheat the oven at 190℃ on the top and 180℃ on the bottom for 15 minutes, then put the mold into the oven and bake for 40 minutes at 180℃ on the top and 170℃ on the bottom A pound cake was prepared.

(Example 2)

A vegan pound cake was prepared in the same manner as in Example 1, but 30 g of the mixed fermented extract was further mixed to make a dough.

Mixed fermentation extract was prepared in the following way.

A plant mixture was prepared by mixing the leaves of japonica and the roots of sage grass at a weight ratio of 1: 1, and then 300 g of sugar and 0.5 g of the yeast Saccharomyces cerevisiae were mixed with 1 kg of the plant mixture and fermented at 35 ° C for 3 months. After fermentation, the mixture was homogenized by grinding with a mixer. Then, water was added 6 times by weight to the homogenized fermented product, extracted at 90° C. for 8 hours, and then filtered to obtain a mixed fermented extract.

(Comparative example)

A commercially available pound cake (T Bakery) was purchased and used.

<Sensory evaluation>

A sensory test was conducted on the pound cakes of Example 1 and Comparative Example. A panel of 20 men and women within 20 was selected and the appearance, color, aroma, taste, and overall acceptability were evaluated by a 9-point evaluation method (1: very bad, 3: bad, 5: average, 7: good, 9: very good). , The results are shown in Table 1 below.

division Exterior color incense taste Comprehensive Symbol Example 1 6.45 6.15 6.45 6.55 6.75 comparative example 7.00 7.00 6.85 6.30 7.00

Looking at the sensory test results in Table 1, the preference of the general pound cake of the comparative example was evaluated somewhat higher, but statistically there was no significant difference from the vegan pound cake of the present invention, so that the vegan pound cake of the present invention was a general pound cake. When compared with , it showed similar results in terms of sensory preference.

<Evaluation of antioxidant activity>

Antioxidant activity was evaluated by measuring radical-scavenging activities for the vegan pound cakes of Examples 1 and 2. After adding water 5 times by weight to a small amount of pound cake, the extract extracted at 60 ° C. for 2 hours was used as a sample.

Each sample was filtered under reduced pressure with a filter paper (Whatman, No. 2) to remove solid content, and then diluted to a concentration of 1000 ppm with distilled water. 0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was added to 2 mL of the diluted sample, stirred, allowed to stand for 30 minutes, and then absorbance was measured at 517 nm. The radical scavenging ability was expressed as the rate of decrease in absorbance in the sample-added and non-added groups. The radical scavenging ability was calculated by the following formula and shown in Table 2 below.

Radical scavenging ability (%) = (1-absorbance of sample added area / absorbance of non-added area) × 100

division DPPH radical scavenging activity (%) Example 1 21.7 Example 2 45.0

Referring to the results of Table 2, it was found that there was a large difference in radical scavenging activity depending on whether or not the mixed fermented extract was added. Example 1 prepared with the dough without the mixed fermentation extract had a radical scavenging activity of 21.7%, whereas Example 2 prepared with the dough with the mixed fermentation extract added showed a radical scavenging activity of 45.0%. Therefore, it was confirmed that the antioxidant activity can be greatly increased by the addition of the mixed fermented extract. Accordingly, it is expected to increase the preservation of vegan pound cake and suppress rancidity and deterioration.

In the above, the present invention has been described with reference to one embodiment, but this is only exemplary, and those skilled in the art will understand that various modifications and equivalent embodiments are possible therefrom. Therefore, the true protection scope of the present invention should be determined only by the attached claims.

Claims (7)

A sieving step of sifting wheat flour, mung bean powder, and separated soybean protein through a sieve, respectively;
A first mixing step of mixing natural pigment powder with water to obtain kneaded water;
A second mixing step of mixing lemon juice with soy milk to obtain lemon soy milk;
A third mixing step of mixing vegetable oil with sugar and lecithin to obtain an oil paste;
10 to 20 parts by weight of the mung bean flour, 6 to 10 parts by weight of the separated soybean protein, 40 to 80 parts by weight of the kneaded water, 10 to 30 parts by weight of the lemon soy milk, and the oil based on 100 parts by weight of the wheat flour A kneading step of mixing 50 to 150 parts by weight of paste and 1 to 5 parts by weight of baking powder to obtain a dough;
a panning step by injecting the dough into a mold;
A method for producing a vegan pound cake, characterized in that it comprises a; baking step of baking the mold by putting it in an oven. The method of claim 1, wherein the vegetable oil is a mixture of coconut oil and canola oil. The method of claim 1, wherein the baking step is performed by preheating the oven at 190° C. upper heat and 180° C. lower heat for 10 to 20 minutes, then inserting the mold into the oven, and then heating the oven at 180° C. upper heat and 170° C. lower heat for 30 to 50 minutes. A method for producing a vegan pound cake, characterized by baking for minutes. The method of claim 1, wherein the flour is a soft flour. The method for producing a vegan pound cake according to claim 1, wherein the natural pigment is gardenia yellow pigment. The method of claim 1, wherein the kneading step further mixes 2 to 20 parts by weight of the mixed fermented extract extracted by fermenting after mixing the support and beot grass. Vegan pound cake produced by the manufacturing method of any one of claims 1 to 6 and characterized in that it does not contain eggs and butter.