Cake including Bean and Manufacturing Method thereof

Abstract

The present invention relates to a cake containing beans and a method for manufacturing the same, comprising: a first step of forming a bean dough by mixing 20 to 30 weight% of bean flour, 8 to 12 weight% of beans, 35 to 45 weight% of milk, 4 to 6 weight% of butter, 4 to 6 weight% of sugar, 14 to 16 weight% of eggs, and 4 to 6 weight% of olive oil; a second step of forming a cake dough by mixing 50 to 60 weight% of strong flour, 18 to 22 weight% of milk, 2 to 3 weight% of yeast, 2 to 3 weight% of salt, 8 to 12 weight% of sugar, and 8 to 12 weight% of eggs; a third step of aging the cake dough at 2 to 5°C for 12 to 15 hours; a fourth step of forming the cake dough and bean dough into a circular plate shape and stacking them alternately; and placing the alternately stacked cake dough and bean dough into an oven at 150 to It consists of five steps of baking at 180℃ for 30 to 35 minutes, and uses soybeans as the main ingredient, which contain abundant plant-based protein, dietary fiber, and various amino acids, making it effective for preventing various adult diseases and dieting, as well as producing a unique texture and taste.

Description

Technology Field

[0001] The present invention relates to a cake containing soybeans and a method for manufacturing the same, and more specifically, to a cake containing soybeans with a unique texture and rich in plant-based protein and fatty acids, using soybeans as the main ingredient, and a method for manufacturing the same. Background Technology

[0002] Generally, soybeans are by far one of the best crops in terms of production and use, regardless of whether in the East or West. In particular, they are widely used as a meat substitute because they are rich in plant-based protein and have a diverse range of constituent amino acids. Furthermore, since soybeans offer various benefits such as preventing adult diseases, aiding weight loss, and increasing bone density, they are utilized as a health food in the diverse dietary habits of modern people. They are processed into products like tofu, and are also used in soybean rice (which preserves the shape of the beans), soy milk (made by mixing and grinding soybeans with water), and soybean noodles. However, unlike rice cakes (tteok) which utilize a large amount of soybeans, commercially available cakes often use wheat or rice, resulting in a significantly lower utilization of soybean-based cakes. Accordingly, Korean Published Patent Application No. 10-2001-0026443 describes a method of mixing 1 kg of soybean flour, 15 g of emulsifier, 500 g of starch, 30 g of salt, 40 g of skim milk, 20 g of shortening, and 50 g of egg; adding 500 to 600 g of water and 45 g of yeast and mixing again; then, melting butter and kneading gently for 15 to 20 minutes; fermenting in a fermentation chamber at 20 to 25°C for 1 hour; mixing to remove gas; and then adjusting the amount accordingly. A method for producing soybean bread is disclosed, in which the soybeans are placed in a container, fermented in a fermentation room at 20 to 25°C for 35 minutes, then greased a baking pan according to the required size and placed in it, then placed in a seventh fermentation room and baked in an oven at 180 to 200°C for 35 minutes. However, there is a problem in that it does not satisfy the general public's preferences due to its unique taste compared to bread made with wheat flour or rice flour.

[0003] In addition, since the manufacturing methods for general bread and cakes are different, it is difficult to apply them to making cakes. The problem to be solved

[0004] In order to solve the problems described above, the present invention aims to provide a cake containing beans that is effective for preventing various adult diseases and dieting, as well as having a unique texture and taste that suits the general public, and a method for manufacturing the same, by using beans as the main ingredient, which contain abundant plant-based protein, dietary fiber, and various amino acids. means of solving the problem

[0005] The composition for achieving the purpose comprises: a first step of forming a bean dough by mixing 20–30% by weight of bean flour, 8–12% by weight of beans, 35–45% by weight of milk, 4–6% by weight of butter, 4–6% by weight of sugar, 14–16% by weight of eggs, and 4–6% by weight of olive oil; a second step of forming a cake dough by mixing 50–60% by weight of strong flour, 18–22% by weight of milk, 2–3% by weight of yeast, 2–3% by weight of salt, 8–12% by weight of sugar, and 8–12% by weight of eggs; a third step of aging the cake dough at 2–5°C for 12–15 hours; a fourth step of forming the cake dough and bean dough into a circular plate shape and stacking them alternately; and placing the alternately stacked cake dough and bean dough into an oven at 150–180°C for 30– A method for manufacturing a cake containing beans, comprising a fifth step of baking for 35 minutes. Another feature of the present invention is to perform the fourth step after aging the bean dough at room temperature for 40 to 60 minutes, and to coat the space between the cake dough and the bean dough with olive oil during the fourth step. Yet another feature of the present invention is to perform the fifth step after completing the fourth step, by wrapping the edges of the cake dough and the bean dough with cake dough. Effects of the invention

[0006] As described above, the soybean-containing cake and the method of manufacturing the same according to the present invention use soybeans, which contain abundant plant-based protein, dietary fiber, and various amino acids, as the main ingredient, and are effective for preventing various adult diseases and dieting, as well as having a unique texture and taste. Brief explanation of the drawing

[0007] FIG. 1 is a flowchart of a cake containing beans according to the present invention and a method for manufacturing the same. Specific details for implementing the invention

[0008] FIG. 1 is a flowchart of a cake containing beans and a method for manufacturing the same according to the present invention. Referring thereto, the detailed configuration of the present invention is described as follows. In a method for manufacturing a cake containing beans, the method comprises: a first step (S10) of forming a bean dough by mixing 20 to 30 wt% of bean flour, 8 to 12 wt% of beans, 35 to 45 wt% of milk, 4 to 6 wt% of butter, 4 to 6 wt% of sugar, 14 to 16 wt% of eggs, and 4 to 6 wt% of olive oil; a second step (S20) of forming a cake dough by mixing 50 to 60 wt% of strong flour, 18 to 22 wt% of milk, 2 to 3 wt% of yeast, 2 to 3 wt% of salt, 8 to 12 wt% of sugar, and 8 to 12 wt% of eggs; and a third step (S30) of aging the cake dough at 2 to 5°C for 12 to 15 hours. A method for manufacturing a cake containing beans, characterized by comprising: a fourth step (S40) of forming the above-mentioned cake batter and bean batter into a circular plate shape and stacking them alternately; and a fifth step (S50) of placing the above-mentioned alternately stacked cake batter and bean batter into an oven and baking them at 150 to 180°C for 30 to 35 minutes.

[0009] In addition, the above bean dough is aged at room temperature for 40 to 60 minutes, and then the fourth step (S40) is performed, and in the fourth step (S40), the space between the cake dough and the bean dough is coated with olive oil. As a result, the bean dough and the cake dough remain separated without mixing, allowing one to simultaneously enjoy a soft and moist texture and a chewy and moist texture in each layer of the cake. Furthermore, after completing the above-mentioned fourth step (S40), if the edges of the cake dough and the bean dough are surrounded by the cake dough and the fifth step (S50) is performed, the distinct textures in each layer of the cake can be further enhanced as described above. If sugar powder or bean flour is sufficiently applied to the surface of the bean-containing cake prepared by the above-mentioned manufacturing method, one can enjoy an even more savory and sweet taste of the bean-containing cake. Although the present invention has been illustrated and described in relation to specific embodiments and applications, it will be readily apparent to anyone with ordinary knowledge in the art that various modifications and changes are possible without departing from the spirit and scope of the invention as defined by the appended claims. Explanation of the symbols

[0010] S10. Step 1 S30. Step 3 S50. Step 5 S20. Step 2 S40. Step 5

Claims

Claim 1 A method for manufacturing a cake containing beans, comprising: a first step (S10) of forming a bean dough by mixing 20 to 30 weight% bean flour, 8 to 12 weight% beans, 35 to 45 weight% milk, 4 to 6 weight% butter, 4 to 6 weight% sugar, 14 to 16 weight% eggs, and 4 to 6 weight% olive oil; a second step (S20) of forming a cake dough by mixing 50 to 60 weight% strong flour, 18 to 22 weight% milk, 2 to 3 weight% yeast, 2 to 3 weight% salt, 8 to 12 weight% sugar, and 8 to 12 weight% eggs; a third step (S30) of aging the bean dough at room temperature for 40 to 60 minutes and aging the cake dough at 2 to 5℃ for 12 to 15 hours; and coating the space between the cake dough and the bean dough with olive oil. A method for manufacturing a cake containing beans, characterized by comprising: a fourth step (S40) of forming a circular plate shape and stacking it alternately in 2 to 4 layers, and then surrounding the edges of the cake batter and bean batter with cake batter; and a fifth step (S50) of placing the alternately stacked cake batter and bean batter into an oven and baking it at 150 to 180°C for 30 to 35 minutes.

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