NATURALLY FERMENTED POUND CAKE MANUFACTURING METHOD USING PAPRIKA AND POUND CAKE BY METHOD

摘要

The present invention relates to a fermented pound cake manufacturing method and a pound cake by the method and, more specifically, to a fermented pound cake manufacturing method which includes: a step (a) of mixing organic raw sugar, oligosaccharides, and paprika juice at a weight ratio of 1:7-9:5-7, heating the mixture up to 70-90C, and then preparing syrup by cooling the same to 20-40C; a step (b) of mixing the syrup with paprika at a weight ratio of 1:0.1-1, and then manufacturing a fermented product by fermenting the mixture at the temperature of 15-30C for 3-7 days; a step (c) of mixing the fermented product, flour, and water at a weight ratio of 1:5-7:2-3, aging the mixture at 20-30C for 2-5 hours, and then manufacturing a natural fermentation species by aging the mixture at 1-10C for 10-30 hours; a step (d) of mixing the natural fermentation species, flour, baking powder, paprika powder, butter, organic raw sugar, oligosaccharides, egg, and milk, and kneading the mixture; and a step (e) of panning the dough; and a step (f) of baking the panned dough. The present invention has advantages of improving the flavor of the pound cake, increasing a nutritional value by adding nutrients which are insufficient in the pound cake, delaying aging, and extending a storage period.;COPYRIGHT KIPO 2019