JP2013034476A - すぐ焼成できるバッターおよびその作製方法 - Google Patents
すぐ焼成できるバッターおよびその作製方法 Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title description 8
- 239000006071 cream Substances 0.000 claims abstract description 72
- 239000000203 mixture Substances 0.000 claims abstract description 51
- 235000013351 cheese Nutrition 0.000 claims abstract description 50
- 238000000034 method Methods 0.000 claims abstract description 40
- 239000011874 heated mixture Substances 0.000 claims abstract description 35
- 238000001816 cooling Methods 0.000 claims abstract description 19
- 239000011261 inert gas Substances 0.000 claims abstract description 14
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 13
- 239000003765 sweetening agent Substances 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 32
- 238000002156 mixing Methods 0.000 claims description 21
- 235000000346 sugar Nutrition 0.000 claims description 17
- 229910052757 nitrogen Inorganic materials 0.000 claims description 16
- 238000011049 filling Methods 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 6
- 235000013601 eggs Nutrition 0.000 abstract description 30
- 239000004615 ingredient Substances 0.000 description 34
- 239000000796 flavoring agent Substances 0.000 description 15
- 239000000047 product Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 14
- 239000003925 fat Substances 0.000 description 13
- 235000019197 fats Nutrition 0.000 description 12
- 108090000623 proteins and genes Proteins 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 11
- 238000005187 foaming Methods 0.000 description 9
- 238000007689 inspection Methods 0.000 description 8
- 206010039509 Scab Diseases 0.000 description 6
- 239000000499 gel Substances 0.000 description 6
- 235000009499 Vanilla fragrans Nutrition 0.000 description 5
- 244000263375 Vanilla tahitensis Species 0.000 description 5
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 5
- 230000003287 optical effect Effects 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 238000005273 aeration Methods 0.000 description 4
- 235000021185 dessert Nutrition 0.000 description 4
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000007790 scraping Methods 0.000 description 4
- 235000010199 sorbic acid Nutrition 0.000 description 4
- 239000004334 sorbic acid Substances 0.000 description 4
- 229940075582 sorbic acid Drugs 0.000 description 4
- 238000010793 Steam injection (oil industry) Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000010304 firing Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000008256 whipped cream Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- GQPLMRYTRLFLPF-UHFFFAOYSA-N Nitrous Oxide Chemical compound [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- 235000010331 calcium propionate Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000001272 nitrous oxide Substances 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 229960004838 phosphoric acid Drugs 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
- A21D10/045—Packaged batters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
【解決手段】前記方法は、クリームチーズ、クリーム、甘味料、および卵を混合して混合物を形成するステップと、混合物を少なくとも140°Fまで加熱して加熱混合物を作製するステップと、加熱混合物に不活性ガスを注入するステップと、加熱混合物に空気を混入するステップと、加熱混合物を冷却してバッターを形成するステップとを含む。前記バッターは、120日間にわたって保存した場合に安定であり、その結果、前記バッターを焼成すると、焼きたての一から作るケーキと同様のケーキが得られる。
【選択図】図1
Description
Claims (19)
- すぐ焼成できるバッターの調製方法であって、
クリームチーズ、クリーム、甘味料、および卵を混合して混合物を形成するステップ、
混合物を少なくとも140°F(60℃)まで加熱して加熱混合物を作製するステップ、
加熱混合物に不活性ガスを注入するステップ、
加熱混合物に空気を混入するステップ、および、
加熱混合物を冷却してバッターを形成するステップ、
を含むことを特徴とする方法。 - 空気を混入するステップおよび冷却してバッターを形成するステップを同時に実施することを特徴とする請求項1に記載の方法。
- 空気を混入するステップおよび冷却してバッターを形成するステップをかき取り表面熱交換器中で実施することを特徴とする請求項1に記載の方法。
- クリームチーズおよびクリームを、それぞれ、卵と混合する前に予熱することを特徴とする請求項1に記載の方法。
- 保存の前に60°F(15.6℃)未満の温度で1個または複数の容器に前記バッターを低温充填するステップをさらに含むことを特徴とする請求項1に記載の方法。
- 甘味料は、砂糖であることを特徴とする請求項1に記載の方法。
- 前記バッターは、約55°F(12.8℃)以下の温度で保存する場合に120日間にわたって安定であることを特徴とする請求項1に記載の方法。
- 不活性ガスは、窒素であり、
加熱混合物が少なくとも140°F(60℃)であるときに、
不活性ガスを注入することを特徴とする請求項1に記載の方法。 - すぐ焼成できるバッターの調製方法であって、
クリームチーズ、クリーム、甘味料、および卵を混合して混合物を形成するステップ、
混合物を少なくとも140°F(60℃)まで加熱して加熱混合物を作製するステップ、
加熱混合物に空気を混入すると同時に冷却してバッターを形成するステップであって、空気を混入するステップおよび冷却してバッターを形成するステップの開始時の加熱混合物の温度が少なくとも140°F(60℃)であるステップ、
を含むことを特徴とする方法。 - 空気を混入すると同時に冷却してバッターを形成するステップをかき取り表面熱交換器中で実施することを特徴とする請求項9に記載の方法。
- クリームチーズおよびクリームを、それぞれ、卵と混合する前に予熱することを特徴とする請求項9に記載の方法。
- 保存の前に60°F(15.6℃)未満の温度で1個または複数の容器に前記バッターを低温充填するステップをさらに含むことを特徴とする請求項9に記載の方法。
- 前記バッターは、約55°F(12.8℃)以下の温度で保存する場合に120日間にわたって安定であることを特徴とする請求項9に記載の方法。
- 加熱混合物の温度が少なくとも140°F(60℃)であるときに加熱混合物に不活性ガスを注入するステップをさらに含むことを特徴とする請求項9に記載の方法。
- すぐ焼成できるバッターの調製方法であって、
クリームチーズ、クリーム、甘味料、および卵を混合して混合物を形成するステップ、
混合物を少なくとも140°F(60℃)まで加熱して加熱混合物を作製するステップ、
かき取り表面熱交換器中で加熱混合物に空気を混入し、冷却してバッターを形成するステップであって、卵の加熱調理を最小限にするために加熱混合物の140°F(60℃)より高温での維持は20分未満とし、加熱混合物に空気を混入し、冷却してバッターを形成するステップの開始時の加熱混合物の温度は少なくとも140°F(60℃)であるステップ、
を含むことを特徴とする方法。 - クリームチーズおよびクリームを、それぞれ、卵と混合する前に予熱することを特徴とする請求項15に記載の方法。
- 保存の前に60°F(15.6℃)未満の温度で1個または複数の容器に前記バッターを低温充填するステップをさらに含むことを特徴とする請求項15に記載の方法。
- 前記バッターは、約55°F(12.8℃)以下の温度で保存する場合に120日間にわたって安定であることを特徴とする請求項15に記載の方法。
- 加熱混合物の温度が少なくとも140°F(60℃)であるときに加熱混合物に不活性ガスを注入するステップをさらに含むことを特徴とする請求項15に記載の方法。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201161515483P | 2011-08-05 | 2011-08-05 | |
US61/515,483 | 2011-08-05 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2013034476A true JP2013034476A (ja) | 2013-02-21 |
JP6204003B2 JP6204003B2 (ja) | 2017-09-27 |
Family
ID=47627092
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2012173107A Active JP6204003B2 (ja) | 2011-08-05 | 2012-08-03 | すぐ焼成できる(ready−to−bake)バッターおよびその作製方法 |
Country Status (5)
Country | Link |
---|---|
US (1) | US10149483B2 (ja) |
JP (1) | JP6204003B2 (ja) |
AU (1) | AU2012209043B2 (ja) |
CA (1) | CA2784659C (ja) |
MX (1) | MX2012008981A (ja) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20140095479A1 (en) * | 2012-09-28 | 2014-04-03 | Sherry S. Chang | Device, method, and system for recipe recommendation and recipe ingredient management |
US11120437B2 (en) | 2016-02-23 | 2021-09-14 | nChain Holdings Limited | Registry and automated management method for blockchain-enforced smart contracts |
AU2017222468B2 (en) | 2016-02-23 | 2023-01-12 | nChain Holdings Limited | Agent-based turing complete transactions integrating feedback within a blockchain system |
EP4235552A3 (en) | 2016-02-23 | 2023-09-13 | nChain Licensing AG | Methods and systems for efficient transfer of entities on a peer-to-peer distributed ledger using the blockchain |
KR20180116278A (ko) | 2016-02-23 | 2018-10-24 | 엔체인 홀딩스 리미티드 | 안전한 정보 교환과 계층 구조적이고 결정론적인 암호키를 위한 공통 비밀 결정 |
EP3760046A1 (en) | 2019-07-03 | 2021-01-06 | Frizle Fresh Foods AG | Method for the preparation of fresh batter with extended shelf-life |
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- 2012-07-30 US US13/561,688 patent/US10149483B2/en active Active
- 2012-07-30 AU AU2012209043A patent/AU2012209043B2/en active Active
- 2012-08-02 MX MX2012008981A patent/MX2012008981A/es unknown
- 2012-08-02 CA CA2784659A patent/CA2784659C/en active Active
- 2012-08-03 JP JP2012173107A patent/JP6204003B2/ja active Active
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Also Published As
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NZ601553A (en) | 2013-05-31 |
MX2012008981A (es) | 2013-02-22 |
AU2012209043B2 (en) | 2015-09-24 |
US20130034642A1 (en) | 2013-02-07 |
CA2784659C (en) | 2019-04-30 |
US10149483B2 (en) | 2018-12-11 |
JP6204003B2 (ja) | 2017-09-27 |
AU2012209043A1 (en) | 2013-02-21 |
CA2784659A1 (en) | 2013-02-05 |
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