JP2014039547A - Foreign cakes and production method of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide novel foreign cakes in which whipped cream can be satisfactorily tasted, and that is suitable as a gift confectionery.SOLUTION: Lightly finished sponge cake dough is baked by a pound mold, then 40 pts.wt. of whipped cream based on 100 pts.wt. of the sponge cake dough is filled in the inside. Especially, the sponge cake dough blends: 150-250 pts.wt. of eggs; 80-150 pts.wt. of saccharide, and at most 50 pt.wt. of fats based on 100 pts.wt. of grain flours, further egg white is added being foamed by at most a specific gravity of 0.3, and the final specific gravity of the dough is made 0.2-0.5, thereby a sponge cake in which the flavor texture balance with the whipped cream is favorable, which melts in the mouth and is light can be obtained.

Description

The present invention relates to a Western confectionery suitable as a gift confectionery while being able to fully taste whipped cream.

Delicious whipped cream is one of the important factors that influence the value of commercial confectionery products such as cakes. In addition, in the Western confectionery market, there is an increasing need for hand-made souvenirs, gift confectionery, and easy “bringing”. In this application, the ease of carrying and the ease of separation are also important factors, and there are many restrictions on the use of whipped creams.
Roll cakes (Non-Patent Document 1), an example of a popular Western confectionery, has a form of whipped cream wrapped inside a sponge fabric, so it is difficult to collapse when carrying and easy to cut, souvenir gifts It is also suitable as a confectionery. In recent years, the popularity of products with a strong appeal of freshness and volume by increasing the amount of cream is increasing.
In this way, there has been a strong demand from the market for a simple and voluminous new Western confectionery product that meets the needs to taste plenty of delicious and fresh whipped cream while having the requirements for gift confectionery.

"Rollcake Macaron Baumkuchen Popular Patisserie Techniques and Sales", pages 4 to 33, Asahiya Publishing, December 22, 2009

An object of the present invention is to provide a novel western-style confectionery that can be used as a gift confectionery and can be fully tasted with whipped cream.

As a result of intensive studies on the above problems, the present inventors have baked a sponge cake dough that has been lightly finished in a pound shape and after-filled with a certain amount or more of whipped cream to satisfy the above-mentioned requirements. The present invention was completed by finding that raw confectionery can be produced.

That is, the present invention
(1) A method for producing a Western confectionery, characterized in that a sponge cake dough is baked in a pound form, and 40 parts by weight or more of whipped cream per 100 parts by weight of the sponge cake dough is post-filled therein.
(2) The production method according to (1), wherein the composition of the sponge cake dough is 150 to 250 parts by weight of eggs, 80 to 150 parts by weight of sugar, and 50 parts by weight or less of fats and oils with respect to 100 parts by weight of flour. .
(3) In manufacturing sponge cake dough, including a step of foaming egg white and sugar to a specific gravity of 0.3 or less, and after mixing flour, the final dough specific gravity before baking should be 0.2 to 0.5 The production method according to any one of (1) to (2).
(4) The manufacturing method in any one of (1)-(3) whose compounding ratio of eggs is 150-250 weight part of egg white with respect to 100 weight part of egg yolk.
(5) Western confectionery obtained by the production method according to any one of (1) to (4).
It is.

ADVANTAGE OF THE INVENTION According to this invention, a novel western confectionery which can fully taste whipped cream and is suitable also for gift confectionery can be provided.

Hereinafter, the present invention will be specifically described.

(sponge cake)
Sponge cake dough in the present invention is generally a confectionery dough produced by mixing flours such as eggs, sugars, wheat flour and the like and mixing the flours with the eggs and sugar. , Also called viscuy, chiffon. Sponge cake is obtained by putting this dough into a mold and baking it. More specific production methods include “separate method” in which meringue is prepared by foaming egg white and sugar and mixing other ingredients, “co-standing method” in which egg white and egg yolk are simultaneously foamed, egg and sugar and flour, etc. There is an “all-in-mix method” in which the raw materials are simultaneously bubbled, and any of the sponge cake doughs of the present invention can be used. In particular, by using the “separate method”, a soft and light texture sponge cake can be easily obtained, and the harmony with the whipped cream filled in the inside becomes good. Further, here, the meringue specific gravity is whipped to 0.3 or less, and the final dough specific gravity after mixing flours is in the range of 0.2 to 0.5, so that the sponge cake with a light texture can be obtained. Since it is easy to obtain and easily finished in a state where the dough is hard and has high shape retention, it is easy to obtain a characteristic appearance shape by intentionally unevenly baking the surface and baking. As raw materials, in addition to the above, as with normal sponge cake production, various fats and oils, nuts, flavor materials such as cocoa and matcha, fruit juice, dairy products, moisture, fragrance, swelling agent, emulsifier, various emulsified oil and fat compositions, An oil-in-water emulsion or the like can be used as appropriate.

(Pound type)
In the present invention, a pound type (pound cake type) mainly used for a pound cake or a butter cake is used. You may use the type | mold for square type bread. Any material such as metal, paper, silicon, and heat-resistant glass can be used. The size can also be selected as appropriate, but with a long side (length) of about 15 cm to 30 cm, a short side (width) of about 4 to 10 cm, and a height of about 4 to 10 cm, an appropriate volume and size can be achieved. A cake with is obtained. In addition, the mold is used by previously applying a release oil or paper on the inside as needed.

(Whipped cream)
As the whipped cream used in the present invention, any of foamable oil-in-water emulsions exemplified by fresh cream, vegetable cream, and compound cream can be used, and one or more of these can be used. They can be used in appropriate combinations. Sugars, sweeteners, liquor, various flavors and the like may be added. This is used by whipping the sponge cake to the extent that it can be post-filled. In particular, it is possible to taste this trolley cream with a light sponge cake in a harmonious manner by tailoring it loosely for about 6 to 7 minutes.

As a specific method of post-filling, a method can be exemplified in which foamed whipped cream is put into a squeeze bag or the like, and a hole is formed in the bottom surface of the sponge cake which has been allowed to cool, and then injected into a “dent” formed so as to be appropriately expanded. . Here, if the sponge cake is lightly finished using a dough having a specific gravity or less, this “dent” can be easily formed, and therefore, it is not particularly necessary to cut out a part of the cake. In addition, by injecting 40 parts by weight or more, preferably 50 parts by weight or more of whipped cream per 100 parts by weight (before baking) of sponge cake dough, plenty of fresh cream was retained inside the pound-shaped cake, A cake with a sense of volume and impact can be obtained.

(Eggs)
Examples of eggs used in the present invention include raw whole eggs, liquid whole eggs, liquid egg yolks, liquid egg whites, or sweetened products thereof, and processed products such as frozen eggs and dried eggs. The above can be mixed and used as appropriate. The blending ratio can be appropriately adjusted according to the blending of a conventional sponge cake, but preferably by blending 150 parts by weight or more in terms of liquid egg, more preferably 170 parts by weight or more with respect to 100 parts by weight of flour. A soft and light sponge cake is obtained. Moreover, although it can adjust suitably also about the ratio of an egg yolk and an egg white, in raw liquid egg conversion, it is plenty by making egg white 150-250 weight part with respect to egg yolk 100 weight part, More preferably, 170-210 weight part. A sponge cake having a texture that effectively enhances the taste of the filled cream is easily obtained.

(Flour)
In the present invention, wheat flour such as medium flour and strong flour, rice flour, buckwheat flour, barley flour, corn flour, pigeon flour, rye flour, crow's wheat flour and the like can be used as appropriate in addition to the weak flour. In addition, corn starch, wheat starch, rice starch, potato starch, tapioca starch, sweet potato starch obtained from cereals, and starches such as dextrin and various processed starches made from these can also be used. These may be used alone or in combination of two or more.

(Sugar)
Examples of sugars used in the present invention include sugar, granulated sugar, glucose, fructose, maltose, starch sugar, lactose, honey, trehalose, palatinose, various oligosaccharides, sugar alcohols, starch syrup, various liquid sugars, and the like. These can be used alone or in appropriate combination of two or more. Although a compounding quantity can be adjusted suitably, about 80-150 weight part is appropriate on the flavor and physical property balance in the case of sugar with respect to 100 weight part of flour. Further, by blending a part of the saccharide as one or more selected from syrup, liquid sugar, and honey, the soft sponge cake dough is given a moist feeling, and the harmony with the whipped cream becomes better.

(Oils and fats)
When blending fats and oils, as with conventional sponge cake manufacturing methods, butter and margarine, such as fats and oils that are solid at room temperature (20 ° C), heat and dissolve in advance, and oils that are liquid at room temperature as they are Mix. Specific examples of the fats and oils used include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, and shea oil , Vegetable oils such as monkey fat, cacao butter, coconut oil, palm kernel oil, and animal fats such as milk fat, beef tallow, lard, fish oil, whale oil, oils alone or in combination, or their hardening, fractionation, esters Examples include processed oils and fats that have been exchanged, butter, margarine, compound margarine, shortening, lard, various emulsified oil / fat compositions, and various oil-in-water emulsions using these. The amount of fats and oils is preferably 50 parts by weight or less, more preferably 30 parts by weight or less with respect to 100 parts by weight of flour. It may be difficult to effectively enhance the melting of the cream.

The following is illustrated as a manufacturing method of this invention. First, create a meringue by bubbling a part of egg white and sugar, add the remaining sugar and egg yolk, and then add flour to mix evenly so as not to crush the foam. Get sponge cake dough. This dough is put into a pound mold, oven-baked by a conventional method, removed from the mold, allowed to cool, and then drilled at the bottom with several places such as chopsticks to spread the inside. Separately, whipped cream added with sugar is squeezed inward from this hole. By cutting from the end, whipped cream appears in plenty from the inside of a pound-shaped sponge cake.

Examples and comparative examples are described below to explain the present invention in more detail. In addition, unless otherwise indicated, the part and% in a sentence mean a weight standard.

Example 1
A meringue was prepared by combining 320 parts of egg white (raw) and 200 parts of granulated sugar and whipping to a specific gravity of 0.18. Separately, 160 parts of egg yolk (raw) and 20 parts of granulated sugar were mixed and added to this, and 200 parts of flour was added and mixed to obtain a sponge cake dough. The final specific gravity of the dough was 0.27. Subsequently, 280 g of this dough was put into a pound mold having a length of 25 cm, a width of 8 cm and a height of 6 cm, and the surface of the dough was leveled using a rubber spatula. This was baked for about 30 minutes in an oven at 160 ° C. on the upper flame / 160 ° C. on the lower flame (the damper was opened in the last 10 minutes), taken out of the mold and allowed to cool at room temperature to obtain a pound-shaped sponge cake. Combine 70 parts of commercially available fresh cream (product name: Premium Cream 45, manufactured by Ohm Dairy Co., Ltd.), 30 parts of commercially available vegetable whipped cream (product name: Muwale, manufactured by Fuji Oil Co., Ltd.), 8 parts of granulated sugar, It was bubbled to the extent that light horns would appear (six minutes). A hole was made in the bottom of the previous sponge cake, and a depression was made by spreading it with chopsticks. From here, about 160 g of whipped cream was poured into a squeeze bag and filled.

(Example 2)
A meringue was prepared by combining 280 parts of egg white and 180 parts of granulated sugar and bubbling to a specific gravity of 1.18. Separately, 160 parts of egg yolk and 20 parts of commercial starch candy were mixed and mixed, and 160 parts of weak flour and 50 parts of corn starch were added and mixed to obtain a sponge cake dough. The final specific gravity of the dough was 0.3. Subsequently, 250 g of this dough was put in a pound mold in the same manner as in Example 1, and after baking and allowing to cool, 160 g of whipped cream was filled.

(Example 3)
In the process of putting the sponge cake dough of Example 2 into a pound mold, the dough was put into a mold so as to drop a large lump, and subjected to a baking process without leaving a large unevenness on the surface. After standing to cool, 160 g of whipped cream was filled.

Example 4
Combined with 240 parts of egg white and 200 parts of granulated sugar, whisked to a specific gravity of 0.19 to prepare meringue, and separately mixed and mixed with 130 parts of egg yolk and 60 parts of granulated sugar, commercial salad oil (product name: salad oil for confectionery) 40 parts of Fuji Oil Co., Ltd.) and 30 parts of a commercially available lactic acid fermented oil-in-water emulsion (product name: Creme Corse RG, 20% fat and oil, manufactured by Fuji Oil Co., Ltd.) Added to the meringue. Further, 160 parts of weak flour, 50 parts of corn starch and 1.5 parts of baking powder were added and mixed uniformly to obtain a sponge cake dough. The final specific gravity of the dough was 0.37. 260 g of this dough was placed in a compound mold so as to drop a large lump as in Example 3, and baked. After standing to cool, 130 g of whipped cream was filled.

(Comparative Example 1)
The butter cake dough by the sugar batter method was manufactured in the following steps. First, knead 200 parts of a commercially available compound margarine (trade name: MESSAGE 500, manufactured by Fuji Oil Co., Ltd.), grind 200 parts of granulated sugar, add egg yolk and egg white together, and add a little at a time. And baking powder were added and mixed at once to obtain a butter cake dough. The final specific gravity of the dough was 0.9. 700 g of this was put into the same mold as in Example 1, the surface was leveled with a rubber spatula, the center part was slightly recessed, and the mixture was baked for about 50 minutes in an oven at 170.degree. Since the butter cake after baking was clogged, it was hollowed out with a petty knife from the bottom, filled with 160 g of whipped cream, and capped with a portion of the dough hollowed out first.

(Comparative Example 2)
The whipped cream filling amount was 70 g, and the others were produced in the same manner as in Comparative Example 1.

(Evaluation)
Table 1 shows the compositions, processes, and evaluations of Examples and Comparative Examples.
Each of Examples 1 to 4 is a simple and voluminous charming Western confectionery that has a simple appearance at first glance in a pound shape, but when it is carved, a whipped cream filled with plenty appears inside the trolley. Obtained. In particular, Examples 3 and 4 in which the dough was filled so as to drop and baked without unevenness had a characteristic appearance that the surface was mokomoko and had a unique appearance even in the state of the hall. . In all of Examples 1 to 4, the lightly finished sponge cake was able to taste plenty of trolley whipped cream, and was excellent in flavor and texture. Further, by using candy starch and corn starch as a part of the blend (Examples 2 and 3), the sponge cake was given a moist feeling and a foggy feeling and was even better. On the other hand, Comparative Example 1 using the butter cake dough is similar in appearance to a general pound cake, and in the flavor texture, the cake portion has a heavy texture and a strong butter flavor, so there is plenty of whipped cream. The balance as a tasting cake was not good. In Comparative Example 2, the balance of cake and cream was improved by reducing the amount of whipped cream, but the impact when carved from a small amount of cream was small, making it an overall appeal as a new Western confectionery. It was evaluated as poor.

(Table 1) Formulation, process and evaluation

Evaluation was performed according to the following criteria.
<Appearance> Does it have uniqueness as a new Western confectionery? ◎: Appearance in the hall and the section cut out are unique and impact is great ○: Appearance in the hall is general, but the section is unique ×: Appearance , Cross-section is general, not particularly eye-catching <flavor and texture> Can you taste plenty of whipped cream in a good balance? ◎: Particularly good ○: Good △: Cake combined with a small amount of whipped cream As acceptable ×: The cake part is heavy and the balance is bad

Claims (5)

A method for producing a Western confectionery, characterized in that a sponge cake dough is baked in a pound form, and 40 parts by weight or more of whipped cream per 100 parts by weight of the sponge cake dough is post-filled therein. The production method according to claim 1, wherein the sponge cake dough is mixed in an amount of 150 to 250 parts by weight of eggs, 80 to 150 parts by weight of sugar, and 50 parts by weight or less of fats and oils with respect to 100 parts by weight of flour. In the production of sponge cake dough, including a step of foaming egg white and sugar to a specific gravity of 0.3 or less, and after mixing flour, the final dough specific gravity before firing is 0.2 to 0.5, The manufacturing method according to any one of claims 1 to 2. The manufacturing method of any one of Claim 1 thru | or 3 whose compounding ratio of eggs is egg white 150-250 weight part with respect to egg yolk 100 weight part. A fresh confectionery obtained by the production method according to any one of claims 1 to 4.