CN212852333U

CN212852333U - Cake food

Info

Publication number: CN212852333U
Application number: CN202021911304.0U
Authority: CN
Inventors: 马晓佩; 徐楠; 叶瑛; 虞樱; 陈玉琢
Original assignee: Shengdoushi Shanghai Technology Development Co Ltd
Current assignee: Shengdoushi Shanghai Science and Technology Development Co Ltd
Priority date: 2020-09-04
Filing date: 2020-09-04
Publication date: 2021-04-02
Anticipated expiration: 2030-09-04

Abstract

The utility model provides a cake food, comprising: a cake layer, the cake layer has a notch opened in a longitudinal direction; a chocolate layer, the chocolate layer is arranged on the inner surface of the notch of the cake layer in the form of a coating and is formed into a chocolate container a receptacle; a mousse layer overlying the chocolate layer and defining a sealed cavity with the chocolate receptacle; and a fluid core layer in the cavity and formed by Composition of food ingredients in a fluid state at room temperature. The utility model allows consumers to feel various tastes and flavors, especially rich layering, when eating the finished cake through the type selection and physical structure configuration of the cake ingredients.

Description

Cake food

Technical Field

The utility model relates to the field of food, especially, relate to a cake food with innovation flavor and taste.

Background

Cakes, also known as sweet breads, are usually made from wheat flour, eggs and white sugar as main raw materials, and are mixed, stirred and baked to form cakes with fluffy, soft and smooth mouthfeel. In the prior art, various auxiliary materials such as milk, fruit juice, milk powder, spice powder, salad oil, water, shortening or baking powder are often added into raw materials to increase the flavor and mouthfeel of cakes.

In order to meet the intense competition of the food market, the flavor and the taste of the cake need to be continuously innovated so as to meet the pursuit of consumers on the diversity and the diversity of the food.

SUMMERY OF THE UTILITY MODEL

An object of the utility model is to provide a cake food with innovation flavor and taste, this cake food includes:

a cake layer having a gap opened in a longitudinal direction;

a chocolate layer provided in the form of a coating on an inner surface of the gap of the cake layer and formed as a chocolate receptacle;

a mousse layer layered over the chocolate layer and defining a sealed cavity with the chocolate receptacle; and

a flow core layer in the cavity and composed of food ingredients in a fluid state at normal temperature.

Preferably, the indentations extend longitudinally through the entire cake layer such that the cake layer is formed into a cake hoop.

Preferably, the cake food further comprises a container having an opening and a bottom opposite to the opening, and the cake layer, the chocolate layer and the mousse layer are sequentially stacked on the bottom from bottom to top through the opening.

Preferably, the cake food product further comprises an additional mousse layer layered beneath and supporting the cake layer and chocolate receptacle.

Preferably, the cake food product further comprises an additional cake layer layered below and supporting the additional mousse layer.

Preferably, the cake food product further comprises a plurality of raw chocolate pieces dispersedly adhered to the upper surface of the mousse layer.

Preferably, the cake food further comprises a cocoa powder layer uniformly attached to the upper surfaces of the mousse layer and the raw chocolate.

As another example of the present invention, there is also provided a cake food, including:

a first cake layer having a gap 11 opened in a longitudinal direction to form a cake circle;

a chocolate layer disposed in a coating on an inner surface of the gap of the first cake layer and formed into a chocolate receptacle;

a flow core layer composed of food ingredients in a fluid state at normal temperature and contained in the chocolate receptacle;

a first mousse layer layered over the chocolate layer and defining with the chocolate receptacle a sealed cavity for containing the flow-core layer, and having an upper surface to which a plurality of raw chocolate particles are dispersedly adhered and to which a cocoa powder layer is uniformly adhered;

a second mousse layer layered below and supporting the first cake layer and chocolate receptacle;

a second cake layer positioned below and supporting the second mousse layer; and

a container having a longitudinal opening and a bottom opposite to the opening, wherein the second cake layer, the second mousse layer, the first cake layer and the first mousse layer are sequentially stacked on the bottom from bottom to top through the opening.

Drawings

Further details and advantages of the invention will be described in further detail below with reference to the accompanying drawings, in which:

fig. 1 is a schematic longitudinal cross-sectional view of an exemplary cake food product according to the present invention;

fig. 2 is an exploded view of the cake product shown in fig. 1.

The drawings described above are for illustration and example only and are not to be taken to scale nor to show all of the components or details that may be relevant in a particular environment of use. Those skilled in the art will appreciate that the conception and specific use of the invention may be readily utilized as a basis for the designing of other structures, methods and systems for carrying out the several purposes of the present invention.

Detailed Description

The terms "first," "second," and the like, as may be used in the following description, do not limit any order, but are used merely to distinguish between various individual components, ingredients, groups, etc., and such individual components, ingredients, groups, etc., may be the same, similar, or different. Meanwhile, descriptions about orientations, such as "upper", "lower", "inner", "outer", "left", "right", and the like, which may be used in the following description, are only for convenience of description unless explicitly stated, and are not intended to form any limitation on the technical solution of the present invention.

As shown in fig. 1 and 2, the cake food according to the present invention is mainly composed of a plurality of flaky ingredients stacked in a container 90. The receptacle 90 for protecting and storing the cake ingredients is generally bowl-shaped and includes a longitudinal opening through which the cake ingredients are stacked on the bottom of the receptacle and a bottom opposite the opening. In addition to that shown in the figures, the container may be provided with a lid for closing the open mouth after the ingredients have been placed in the container, the lid may be a reusable end cap or a disposable sealing cap. The container may be made of various food grade packaging materials such as glass, paper, plastic, composites, and the like. The container may be shaped as a can, bottle, box, or the like, but is preferably bowl-shaped as shown to facilitate placement and access of the cake product.

The various ingredients stacked in the container 90 are cake bodies. The utility model discloses the flavor that allows to select different ingredients to change the cake. For example, a second cake layer 60, a second mousse layer 50, a first cake layer 10 and a first mousse layer 40 are stacked in this order from bottom to top in a substantially bowl-shaped container 90. The first cake layer 10 has a gap 11 formed at the center thereof, and a core layer 30 is disposed in the gap 11. To this end, a chocolate layer 20 is formed in the form of a coating on the inner surface of the recess 11 of the cake layer, which chocolate layer 20 constitutes a chocolate receptacle 21 for receiving the flow-centre layer 30. In addition, a plurality of raw chocolate pieces 70 are dispersedly adhered to the upper surface of the first mousse layer 40, and a layer of cocoa powder 80 is uniformly adhered thereto.

The utility model discloses a carry out unique physical structure configuration to above-mentioned batching, with the range upon range of a plurality of batching layers of different taste and flavor put the formation cake finished product for the consumer can experience best taste and flavor, especially abundant stereovision when eating the finished product cake. Specifically, the first cake layer 10 has a gap 11 opened in a longitudinal direction to form a cake circle; a chocolate layer 20 in the form of a coating is provided on the inner surface of the indentation of the first cake layer and formed as a chocolate receptacle 21; the flow-core layer 30 is composed of food ingredients in a fluid state at normal temperature and is accommodated in the chocolate accommodation seat 21; a first mousse layer 40 overlying the chocolate layer 20 and defining with the chocolate receptacle 21 a sealed volume for containing the flow-core layer; the upper surface of the first mousse layer 40 is dispersedly adhered with a plurality of raw chocolate grains 70 and uniformly attached with a cocoa powder layer 80; a second mousse layer 50 overlying and supporting the first cake layer 10 and chocolate receptacle 21 below the first cake layer 10 and chocolate receptacle 21; a second cake layer 60 overlies the underside of the second mousse layer 50 and supports the second mousse layer 50.

The cake food according to the present invention may be different from that shown in the drawings and only have some of the features thereof. For example, the cake product may comprise only a first cake layer, a chocolate layer, a first mousse layer and a flow core layer therein. By layering a first mousse over the chocolate layer and defining a sealed cavity with the chocolate receptacle, a core layer in a fluid state at ambient temperature can be disposed in the cavity. When the fluidized bed is made of, for example, butter, milk, coffee powder, sugar and the like, the flavor of the whole cake food is slightly bitter in sweetness, and the whole cake food flows into the mouth like a bite of coffee and carries strong coffee aroma, so that the whole product is delicious and enjoyable.

The utility model discloses a cake food can also select for through with a plurality of give birth to chocolate piece dispersedly adhere in the upper surface on mousse layer, also cake surface to richen the whole taste of cake, make chocolate flavor more strong, the taste is more silky. Furthermore, the utility model discloses a cake food can also be preferred selects dampproofing cocoa to replace the cake powder that uses usually in the field on the top layer, makes the cake taste more smooth to solve the integration problem of fresh and exquisiteness gram force and cake.

The names of the various ingredients described above in the present invention are food products of the type conventionally understood in the art, which may be prepared according to processes known in the art or as may be desired after the filing date of this application. By way of example, various cake ingredients will be briefly described below.

The first cake layer and the second cake layer may be cake blanks made by any baking process known in the art. The cake blank may be molded in a disc shape corresponding to the container to facilitate placement into the container. For example, the first cake layer and the second cake layer are preferably chiffon cakes. Chiffon cake belongs to the sponge cake type, provides sufficient air by beating egg white into foam at the time of making, tastes soft, and is moist in texture because of containing sufficient amount of eggs and salad oil.

The main materials of the chiffon cake usually comprise salad oil, eggs, sugar, flour, baking powder and the like, and proper amount of ingredients such as fruit juice, chocolate, fruits and the like with strong taste can be added according to needs. After preparing the food materials, adding the cake into a container, beating to a coarse bubble state, adding white sugar, and continuously beating to a foaming state to form the protein cream. Meanwhile, soybean oil and water are added into another container to be mixed evenly, and then flour is added to be stirred evenly to form yolk paste. Then turning the egg white cream and the yolk paste up and down in a short time, cutting and mixing uniformly, and pouring into a cake blank mold. And finally, putting the cake blank into an oven which is preheated in advance to bake until the cake blank is cooked.

The first and second mousse layers may be selected from mousses made by any process known in the art. Mousses are a common ingredient in the dessert field, which is usually whipped from gelatin coagulated cheese and fresh cream. The main ingredients of mousse generally include cream, milk, gelatin, butter, chocolate, etc., while various nuts, fruit pieces, etc. may be added as required to give a unique flavor such as fruit, etc.

The raw chocolate pieces may be selected from raw chocolate made by any process known in the art. The raw chocolate has higher wettability and lower melting point compared with cooked chocolate because the raw chocolate is not heated in the preparation process, has soft and sweet taste and is melted in the mouth. The raw and ingenious grains are arranged on the upper surface of the cake, so that the cake has unique taste when being eaten. The preparation of the raw chocolate grain usually comprises heating and melting cream, chocolate, butter and the like, adding rum for example, and stirring uniformly, then filling the uniformly stirred feed liquid into a mould, and forming the raw chocolate grain after the feed liquid is solidified.

The cocoa powder is preferably moisture-proof cocoa powder, and is prepared from cocoa beans by fermenting, drying, baking, rolling, peeling and grinding. In order to improve the taste and flavor, glucose, wheat starch, white granulated sugar, vegetable oil, vanillin and the like can be added into the cocoa powder. The moisture-proof cocoa powder is uniformly sprayed on the surface of the mousse layer or the cake layer, so that not only can the decoration effect be achieved, but also the change of the taste and the color caused by the unfreezing and moisture absorption of the mousse can be prevented.

The flow core layer is composed of a liquid slurry with a lower melting point and rheological property. To this end, a through-going notch is provided in the first cake layer substantially at the center thereof, and a chocolate layer is formed on the inner surface of the notch, for example, by coating. The chocolate layer further extends in a radial direction of the first cake layer, thereby forming a chocolate receptacle for receiving the flow-centre layer. The flowing core can be prepared by heating, stirring and melting different ingredients according to the requirement of flavor, such as one or more of milk, sugar, cocoa powder, coffee powder, water and the like. The chocolate layer may be any suitable chocolate on the market. To form the chocolate layer, the chocolate is heated to melt and then cooled after coating, to form a hard chocolate shell. Because the chocolate coating is oil-phase and the flow core is water-phase, the flow core and the chocolate coating cannot be fused with each other, so that the chocolate layer can effectively contain the flow core and avoid leakage. In addition, because the mousse layer which is the oil phase is superposed above the chocolate layer, the chocolate layer and the mousse layer form a roughly sealed space, the phenomenon that the flow core overflows or leaks laterally or is absorbed by cake blanks is effectively avoided, and the cake product can keep the flow core effect all the time.

By way of example, the cake food of the present invention can be made by the following steps, and the sequence between these steps can be properly adjusted according to actual needs:

preparing a second cake layer 60: for example, the cake blank in the shape of a sheet can be directly baked, or a smaller cake blank in the shape of a sheet can be cut from a larger cake through a mold;

forming a second mousse layer 50: forming a second cake layer, for example by uniformly applying a layer of the prepared mousse to the surface of the second cake layer;

preparing the first cake layer 10: the sheet-shaped cake blank with the central gap can be directly baked, or the gap can be formed by cutting the whole cake blank through a mould, and the first cake layer is overlapped above the second mousse layer;

forming the chocolate layer 20: for example, the melted fluid chocolate is uniformly sprinkled along the inner surface of the gap of the first cake layer, after cooling, the surface of the gap forms a chocolate layer in a hard shell shape, and the central part forms a concave chocolate accommodating seat;

forming the core layer 30: pouring a proper amount of prepared ingredients of the flow core into the chocolate containing seat, then putting the whole cake into a freezing device, such as a tunnel type liquid nitrogen instant freezer, for fast cooling, and taking out the cake after the flow core becomes solid when meeting the cold;

forming a first mousse layer 40: for example, uniformly applying a layer of formulated mousse to the first cake layer, the flow-core layer, and the exposed chocolate layer surface;

forming the chocolate layer 20: for example, discharging an appropriate amount of raw chocolate particles on the upper surface of the first mousse layer;

formation of cocoa powder layer 80: for example, the upper surface of the first mousse layer may be further dusted with an amount of cocoa powder to substantially cover the surface of the first mousse layer, thereby substantially forming a cake finish.

The foregoing description is only exemplary of the principles and spirit of the invention. It will be appreciated by those skilled in the art that changes may be made in the described examples without departing from the principles and spirit thereof, and that such changes are contemplated by the inventors and are within the scope of the invention as defined in the appended claims.

Claims

1. A cake food product, said cake food product comprising:

a cake layer having a gap opened in a longitudinal direction;

2. The cake food of claim 1 wherein said indentation extends longitudinally through the entire cake layer such that said cake layer is formed into a cake ring.

3. The cake food of claim 1 or 2, further comprising a container having an opening and a bottom opposite to the opening, wherein said cake layer, chocolate layer and mousse layer are stacked on said bottom through said opening in order from bottom to top.

4. The cake food product of claim 1 or 2, further comprising an additional mousse layer layered below and supporting said cake layer and chocolate receptacle.

5. The cake food product of claim 4 further comprising an additional cake layer layered below and supporting said additional mousse layer.

6. The cake food product of claim 1, further comprising a plurality of raw chocolate pieces dispersedly adhered to an upper surface of said mousse layer.

7. The cake food product of claim 6 further comprising a cocoa powder layer uniformly attached to the upper surface of said mousse layer and chocolate pieces.

8. A cake food product, said cake food product comprising:

a first cake layer (10) formed as a cake ring with a gap (11) opened in a longitudinal direction;

a chocolate layer (20) in the form of a coating disposed on the inner surface of the indentation of the first cake layer and forming a chocolate receptacle (21);

a flow-core layer (30) consisting of food ingredients in a fluid state at normal temperature and housed in said chocolate receptacle (21);

a first mousse layer (40) layered above the chocolate layer (20) and defining with the chocolate receptacle (21) a sealed cavity for containing the flow-core layer, and having an upper surface of the first mousse layer (40) to which a plurality of raw chocolate particles (70) are dispersedly adhered and to which a cocoa powder layer (80) is uniformly adhered;

a second mousse layer (50) layered below the first cake layer (10) and chocolate receptacle (21) and supporting the first cake layer (10) and chocolate receptacle (21);

a second cake layer (60) positioned below the second mousse layer (50) and supporting the second mousse layer (50); and

a container (90) having a longitudinal opening and a bottom opposite to the opening, wherein the second cake layer (60), the second mousse layer (50), the first cake layer (10) and the first mousse layer (40) are sequentially stacked on the bottom from bottom to top through the opening.