JP2004000263A - Chocolate cake and manufacturing method therefor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a chocolate cake having peculiar flavor and texture and a method which can change flavor and texture variously. <P>SOLUTION: Cake dough after the completion of compounding is charged on a steel plate to bake a cake body and sauce after the completion of compounding is put on the upper side of the cake body followed by cooling to form a chocolate cake 4 having a three-layered structure comprising a sauce layer 1 on the upper side, an impregnated layer 2 impregnated with the sauce and a cake body layer 3 not impregnated with the sauce. <P>COPYRIGHT: (C)2004,JPO

Description

The present invention relates to a chocolate cake and a method for producing the same.

With respect to chocolate cakes, cakes coated with chocolate are provided.
Then, the cake body is formed of a conventional cake material, for example, using Baumkuchen as a confectionery base, attaching hot-melted chocolate to the entire periphery thereof, and rotating the confectionery base on top of the chocolate while rotating the confectionery base. A chocolate-coated confectionery coated with chocolate is provided by squeezing and attaching the second chocolate in the length direction of the confectionery base (see Patent Document 1).

Further, in a chocolate cake in which chocolate is adhered and coated on the entire circumference of the cake body such as the confectionery base, the cake body is formed of a confectionery base containing a nutritional component consisting of royal jelly and collagen, and the surface of the cake body is formed into chocolate. A coated confectionery is provided (see Patent Document 2).

Furthermore, a freeze-dried food impregnated with chocolate formed by removing part of the melted chocolate permeated into the smile voids formed therein by freeze-drying and the melted chocolate adhered to the surface and solidifying the chocolate remaining inside, and formed. (See Patent Document 3).

JP-A-2000-4789 (paragraph numbers (0005) to (0012) FIGS. 1 to 5) JP-A-2000-69912 (paragraph numbers (0010) to (0023)) Utility Model Registration No. 3090894 (Paragraph Nos. (0012) to (0015) FIG. 1)

By the way, the chocolate-coated confectionery in which the first and second chocolates are adhered to the entire circumference of the confectionery base was developed to have an interesting appearance, and the confectionery base contained nutrients. Chocolate cake is intended to provide nutrients easily and to provide frozen food with chocolate impregnated food. In providing chocolate impregnated fruits and chocolate impregnated strawberries. Therefore, the chocolate cake of the present invention aims to provide a chocolate cake with a rich texture that is not found in conventional chocolate cakes, in place of the first appearance.

Therefore, although it is possible to include nutrients such as royal jelly and collagen in the second confectionery base, it is different from simply ingestion of nutrients, and is to provide a chocolate cake with a unique texture.

Moreover, in comparison with the provision of the third chocolate-impregnated fruit, the third embodiment is a freeze-dried food, although it has a technical identity with respect to the configuration of impregnating chocolate into a part of the cake body. It is different from the chocolate cake itself, and requires technically extra steps, such as the production of frozen fruit corresponding to the cake body and the step of removing the chocolate attached to the surface of the frozen fruit by rotating centrifugal force. Unlike the original production of cake, the price is high and it is impossible to apply it as it is. Moreover, the flavor and mouthfeel of the frozen fruit and the chocolate are many, and most of the texture is merely the flavor and mouthfeel of the frozen fruit itself.

Therefore, the present invention provides a chocolate-impregnated layer formed by impregnating the cake body in addition to the texture of the chocolate and the cake body that are not seen in the first to third textures. , Chocolate that can enjoy a crispy and refreshing texture in addition to the unique texture that is exhibited in the mouth, especially the target texture due to the viscosity and soft feel of both the chocolate layer and the cake body The purpose is to provide cakes.

In order to achieve the above object, according to the present invention, a chocolate sauce layer on the upper side of the cake body and a dough layer of the cake body on the lower side of the sauce layer are impregnated. It is characterized by having a three-layer structure of an impregnated layer of the sauce and a main body layer of the dough layer of the cake main body which is not impregnated with the sauce.

The invention according to claim 2 is characterized in that the sauce layer of chocolate applied to the uppermost layer of the dough layer of the cake body, the sauce impregnated layer in which the sauce applied to the uppermost layer impregnates the dough layer of the cake body, And a dough layer not impregnated with the sauce below the sauce impregnated layer.

The invention according to claim 3 is characterized in that the dough of the cake body is baked, and a chocolate sauce is applied on the upper side of the baked dough, and the sauce layer is formed by cooling the sauce. It is characterized by comprising a sauce impregnated layer formed by impregnating the dough of the cake body with a sauce during cooling, and a fired and cooled dough layer not impregnated with the sauce.

The invention according to claim 4 is that, after baking the dough of the cake body, applying a chocolate sauce on the upper side of the dough of the baking cake body, and then cooling, the source layer is impregnated with the top layer and the dough is impregnated with the sauce. It is characterized by producing a chocolate cake having a three-layer structure of an intermediate sauce impregnated layer and a dough layer not impregnated with the sauce.

The invention of claim 5 is characterized in that, in the invention of claim 4, the thickness of each layer is adjusted by the source concentration and the size of the voids in the cake body after baking.

The invention of claim 6 is the invention of claim 4, wherein the thickness of each layer is adjusted by cooling conditions.

According to the present invention, the chocolate, the impregnated layer impregnated in the dough of the cake main body, and the flavor of the cake main body can be tasted from the three layers of the source layer, the source impregnated layer, and the main body layer. At the same time, it is possible to simultaneously enjoy flavors mixed with each other.

In particular, compared to the viscosity of the chocolate sauce in the sauce layer, in addition to the soft taste of the dough of the cake body gives the original texture of the chocolate cake to the mouth, the middle layer between the two, the impregnated layer of the sauce Is because the chocolate sauce is impregnated in the composition material of the dough of the cake body and the fine voids generated by baking to generate a peculiar crispness to the cake body. You can enjoy.

In addition, the flavor and texture can be further varied by changing the thickness of the source layer, the impregnated layer and the main layer, and cannot be exhibited in conventional chocolate cakes. The present invention can provide a chocolate cake having a unique flavor and texture.

Then, after baking the dough of the cake body, it is possible to impregnate the chocolate body into the cake body during a process related to cooling, so that it is possible to perform a complicated operation and apparatus for forming the sauce impregnated layer without the need. is there. In addition, the thickness of each layer of the three-layer structure can be easily adjusted by adjusting the source concentration, the degree of voids in the cake body after baking, for example, by adjusting the composition of the dough material of the cake body, or by cooling conditions. It can be adjusted to:

The purpose of providing chocolate cake with a unique flavor and texture is to make the chocolate sauce layer, the dough layer of the cake body impregnated with chocolate, the impregnated layer of the sauce and the sauce in the dough layer of the cake body. It has a three-layer structure with a non-impregnated main body layer.

Further, in the method for producing a chocolate cake having the three-layer structure, a chocolate sauce is applied after baking of the dough of the cake body, and this is achieved by cooling the cake. The adjustment of the configuration of the three-layer structure is realized by adjusting the chocolate source concentration, the amount of voids in the cake body after baking, and the cooling conditions.

Hereinafter, an embodiment of the present invention will be described with reference to FIG.
FIG. 1 is an enlarged sectional view of a chocolate cake according to Example 1 of the present invention. In FIG. 1, 1 is a chocolate source layer formed on the uppermost layer of the cake body layer 3, and 2 is a cake body layer 3 And an impregnated layer impregnated with a chocolate sauce formed in an intermediate layer of the sauce layer 1.

チ ョ コ レ ー ト The chocolate cake 4 is formed by the three-layer structure of the lower cake body layer 3.

The flavor and texture of the chocolate cake 4 can be varied depending on the thickness of each layer in the three-layer structure, and the composition of the chocolate sauce and the dough forming the cake body layer 3 The same effect can be obtained by the composition of

Now, an example of a method for manufacturing the chocolate cake 4 of the first example will be described below.

First, the manufacturing process of the dough for the cake body will be described.

Mixing example of dough Butter (unsalted) 21.7g wt%
Sweet chocolate 28.0g weight%
White sucrose (sweet sucrose) 20.7g weight%
Egg 18.9g% by weight
Fresh cream 3.0g wt%
2.7g flour (light flour)
Cocoa 1.3g wt%

に 従 っ て First, butter and sweet chocolate are weighed according to the above-mentioned dough composition example, and fresh cream, flour, cocoa, liquid egg, and sugar are respectively weighed according to the composition examples.

Thereafter, the butter and the sweet chocolate are melted while being heated at 45 ° C to 50 ° C, and the fresh cream, the flour, and the cocoa after the measurement are put in a moisturized state at 45 ° C to 50 ° C and mixed. .

In addition, after stirring the liquid egg and the sugar after the measurement in a mixer for about 8 minutes, the mixture is poured into the liquid after the mixing, and the mixture is mixed to complete the mixing of the dough of the cake body. it can.

Next, the dough after completion of the compounding is weighed and filled on an iron plate on which release paper is spread (6-iron plate / 2800 g), and is baked at 180 ° C. for 60 minutes in a tornel oven.

(Manufacturing process of chocolate sauce)
Mixing example of sauce Butter (unsalted) 21.7g
Sweet chocolate 28.0g
Powdered sugar 20.7g
Cocoa 2.3g
1.3 g of walnut
Brandy (VSO) 1.2g

(4) In addition to the baking of the cake body, a chocolate sauce is manufactured. In the production of the sauce, butter, fresh cream and sweet chocolate are weighed in accordance with the above-mentioned composition example of the sauce, and powdered sugar, cocoa, walnut, and brandy (VSO) are weighed according to the composition example.

Thereafter, butter, fresh cream and sweet chocolate were heated and melted at 40 to 45 ° C., and then powdered sugar, cocoa and walnut were weighed, mixed, and mixed with brandy to mix chocolate sauce. Complete blending.

Therefore, the sauce after completion of the blending is applied to the upper side of the cake body after the baking of the dough (6 iron plates / 500 g). Then, it is cooled in a refrigerator at 5 to 10 ° C. for 12 to 15 minutes. The chocolate cake 4 in FIG. 1 can be formed by cutting the cooled product into 80 × 30 × 20 mm. The thickness of each layer was 3 mm for the source layer, 5 mm for the impregnated layer of the source, and 10 mm for the cake body layer.

Then, the required paper band and cellophane are stuck on this, and the pillow is individually packaged with an aluminum wheel to complete one chocolate cake product.

In the above examples, the thickness of the impregnated layer of the sauce can be adjusted by adjusting the baking time of the dough of the cake body or adjusting the cooling conditions of the sauce, and the thickness of each of the three layers can be adjusted. be able to.

In particular, as for the cooling condition of the sauce, in the case of the above embodiment, the chocolate cake was forcibly cooled in a refrigerator, but was cooled at room temperature (about 25 ° C.) for 60 minutes to obtain a chocolate cake having the same layer thickness. 4 could be manufactured.

Further, by slightly adjusting the voids of the cake body after baking by the distribution material of the dough of the cake body, the impregnation amount of the sauce can be adjusted and the layer thickness of the impregnation layer 2 can be adjusted. It becomes possible.

In addition, the concentration of the sauce is adjusted, for example, by adjusting the amount of each compounded material that becomes the amount of water in the sauce itself and by adjusting the temperature of the sauce, thereby adjusting the amount of impregnation into the dough after baking the cake body, The layer thickness of the layer itself and the layer thickness of the impregnated layer can be adjusted.

FIG. 1 is an enlarged sectional view of a chocolate cake. (Example 1)

Explanation of reference numerals

1 chocolate sauce layer 2 sauce impregnation layer 3 cake body layer 4 chocolate cake

Claims (6)

A chocolate sauce layer on the upper side of the cake body, an impregnated layer of the sauce impregnated in the dough layer of the cake body below the sauce layer, and a body layer of the dough layer of the cake body not impregnated with the sauce A chocolate cake comprising a three-layer structure of: The sauce layer of chocolate applied to the uppermost layer of the dough layer of the cake body, the sauce impregnated layer in which the sauce applied to the uppermost layer is impregnated in the dough layer of the cake body, and the source below the sauce impregnated layer are: A chocolate cake comprising a dough layer that is not impregnated. While baking the dough of the cake body, a chocolate sauce is applied to the upper side of the dough after baking and cooled, and the upper sauce layer of the cake body is formed. A chocolate cake comprising a sauce impregnated layer formed by impregnating a sauce therein, and a fired and cooled dough layer not impregnated with the sauce. After baking the dough of the cake body and applying a chocolate sauce on the upper side of the dough of the cake body after baking, by cooling, the uppermost layer is a source layer, an intermediate source impregnated layer in which the sauce is impregnated in the dough, And a chocolate cake having a three-layer structure of a dough layer not impregnated with a sauce. The method for producing a chocolate cake according to claim 4, wherein the thickness of each layer is adjusted by adjusting the source concentration and the size of the voids in the cake body after baking. The method according to claim 4, wherein the thickness of each layer is adjusted by cooling conditions.

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