JP2016063767A - Multilayer cake and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a multilayer cake which is easy to produce by preventing a jelly layer from oozing into a cake layer when baking, and internally separating no cake dough, where the jelly layer and the cake layer are sufficiently adhered after baking, and which is excellent in taste and storable for a long term, and a method for producing the same.SOLUTION: A multilayer cake includes a cake layer and a jelly layer and is produced by filling a sealed container with cake dough followed by gas inclusion type retort sterilization. The multilayer cake is such that: the jelly layer contains at least one gelatinizer among xanthan gum and galactomannan, xanthan gum and glucomannan, agar, carrageenan, furcelleran, gellan gum, and native gellan gum; and the cake dough contains adhesive paste, has a relative density of 0.2-0.5, and is foamed and filled so as to adjust a liquid viscosity to 1,000-6,000 mPa s. A method for producing the multilayer cake is also provided.SELECTED DRAWING: None

Description

  The present invention relates to a multilayer cake capable of long-term storage and a method for producing the same.

Conventionally, when a cake such as baked confectionery is stored for a long period of time, a method of freezing or a method of adding an oxygen scavenger has been adopted as a countermeasure against microorganisms. However, once the cake is frozen, there are many problems such as deterioration of the protein due to protein alteration, starch aging, evaporation of moisture, and the like, and it can be stored only in a place having a freezing facility. In addition, the method of adding an oxygen scavenger is effective for specific bacterial species, but there are limitations on the effect because there are weak bacterial species. Another problem is that it is necessary to use a special packaging material having an oxygen barrier property.
Therefore, in addition to the above, various methods for storing the cake for a long period of time have been proposed. For example, Patent Document 1 describes a method in which a cake having a soft and light texture like a souffle cake can be stored for a long period of time. In the cake described in Patent Document 1, a soft cake can be stored for a long time by sealing a whipped souffle-like cake dough in a container and then performing retort heat sterilization as a heating means. Patent Document 2 describes a sponge-like confectionery made by heat coagulation in a sealed container using heat-coagulable protein and natural glue as essential materials, and describes combining jelly, pudding and the like. ing.

JP 2012-170452 A Japanese Patent Laid-Open No. 61-293333

However, since the cake of Patent Document 1 does not contain a gelling agent or thickener, the viscosity is not stable, and until the solidification of the thermocoagulable protein is started by heating, the foam stability of the cake dough is not stable. There are problems such as bad. Specifically, when cake dough is whipped by the manufacturing method described in Patent Document 1, the viscosity of the dough becomes about 900 mPa · s, and there is a problem that bubbles rise to the top and are biased.
In addition, Patent Document 2 has a problem that, when the viscosity of the natural paste is reduced by heating, the bubbles are not stabilized and float on the upper part. In addition, in the case of a multilayer cake having a jelly layer having another tactile sensation such as pudding or jelly in addition to the cake layer, there is a problem that the jelly or pudding is dissolved by heating before the thermocoagulable protein or the like is solidified.

  There is also a method of placing a separately prepared cake layer after producing the jelly layer, but there are problems that the adhesiveness is not good and the cake layer cannot be produced aseptically.

  The present invention has been made in view of the above-mentioned problems, prevents the jelly layer from spreading into the cake layer at the time of baking, the cake dough does not separate internally, and is easy to manufacture, and after baking, the jelly layer and the cake layer It is an object of the present invention to provide a multi-layer cake that can be stored for a long period of time and is excellent in taste, and a method for producing the same.

  In order to achieve the above object, the present inventors have intensively studied. As a result, when the cake dough is filled in a sealed container and manufactured by sterilization with an aerated retort, the paste contains a paste, and the specific gravity of the dough Is the temperature at which the cake dough is solidified at the temperature at which the jelly layer dissolves during the sterilization of the aerated retort by filling with aeration so that the liquid viscosity is 1000 to 6000 mPa · s. By setting as described above, the jelly layer is prevented from seeping into the cake layer at the time of baking, the cake dough does not separate internally and is easy to manufacture, and the jelly layer and the cake layer are sufficiently bonded after baking, In particular, the inventors have found that a multilayer cake that can be stored for a long period of time can be produced, and the present invention has been achieved.

  That is, the present invention is a multilayer cake comprising a cake layer and a jelly layer produced by filling a cake dough into a sealed container and then sterilizing with an air-containing retort, wherein the jelly layer comprises xanthan gum and galactomannan. , Xanthan gum and glucomannan, agar, carrageenan, far celerin, gellan gum, and one or more gelling gum gelling agents, the cake dough contains a paste, has a specific gravity of 0.2 to 0.5, and The present invention relates to a multilayer cake characterized by being foamed and filled so as to have a liquid viscosity of 1000 to 6000 mPa · s.

  The present invention also includes a sol filling step of filling a sealed container with a sol solution containing one or more gelling agents of xanthan gum and galactomannan, xanthan gum and glucomannan, agar, carrageenan, far selelain, gellan gum and native gellan gum; An aeration process in which a cake dough containing paste is foamed so that the specific gravity is 0.2 to 0.5 and the liquid viscosity is 1000 to 6000 mPa · s, and the cake dough is sealed with the sol solution filled The present invention relates to a method for producing a multilayer cake, comprising: a cake filling step for filling a container; and a heating step for sterilizing the sealed container with an air retort.

  As described above, according to the present invention, it is possible to prevent the jelly layer from spreading into the cake layer at the time of baking, the cake dough does not separate internally, and the manufacture is easy, and the jelly layer and the cake layer are sufficiently bonded after baking. In addition, it is possible to provide a multilayer cake that is excellent in taste and can be stored for a long period of time, and a method for producing the same.

[Multilayer cake]
In the multilayer cake according to the present invention, examples of the cake layer include sponge cake, butter cake, steamed cake, madeleine, pound cake, chiffon cake, busse, snack cake, castella, souffle and cheese cake. In addition, the confectionery is not limited to the above-mentioned confectionery, but also includes sugar beet-based cakes to which flavors such as curry, dried vegetables, dried fruits and meats are added.

  In addition, the jelly layer consists of fruit jelly, vegetable jelly, rice cake jelly, bavaria, coconut jelly, milk jelly, matcha jelly, brown sugar jelly, sugary jelly and other jelly-like jelly, custard pudding, milk pudding, coconut milk pudding, If it contains a thermoreversible gelling agent that melts by heating and gels by cooling, such as pudding such as mango pudding, chocolate mousse, bumble mousse, bar mousse, yogurt mousse, cheese mousse, putty mousse, There is no particular limitation. Specifically, the gelling agent used in the jelly layer is one or more gelling agents of xanthan gum and galactomannan, xanthan gum and glucomannan, agar, carrageenan, far selelain, gellan gum and native gellan gum, and agar and carrageenan Particularly preferred. The galactomannan includes fenugreek gum, guar gum, tara gum, locust bean gum, and cassia gum.

In the present invention, long-term storable means that storable for 6 months or more at room temperature. By making a soft cake long-term storable, it can be used for gifts, disaster prevention, food for nursing care, and the like.
In addition, the multilayer cake of the present invention is a combination of the cake layer and the jelly layer, so that even if the cake layer alone is eaten and swallowed, it can be eaten without a drink. Is possible. Moreover, since the multilayer cake of this invention can be preserve | saved for a long time, there also exists an advantage that it can be ingested independently, without water | moisture content, for example as food for disaster prevention.

[Method for producing multilayer cake]
The multilayer cake of the present invention comprises: An aeration step of foaming the cake dough containing the paste so that the specific gravity is 0.2 to 0.5 and the liquid viscosity is 1000 to 6000 mPa · s, and the cake dough is filled with the sol solution A cake filling step of filling the sealed container; and a heating step of sterilizing the sealed container with an air retort. In addition to the paste, the cake dough preferably contains flour and / or starch, fats and oils, eggs and / or foaming agents, and the like.

(Sol filling process)
In the sol filling step, the gelling agent used is a gelling agent having a melting point such that the jelly layer does not dissolve at a temperature lower than the temperature at which the cake dough solidifies in the heating step described later, xanthan gum and galactomannan, Any one or more of xanthan gum and glucomannan, agar, carrageenan, fur celeran, gellan gum and native gellan gum. Of these, agar and carrageenan are particularly preferred.
The concentration of the gelling agent is preferably 0.2 to 1.5% by weight in the sol solution, and more preferably 0.3 to 0.8% by weight.

  Further, the sol solution filled in the container capable of sterilizing the aerated retort may be either before the heat treatment or after the heat treatment. That is, after the heat-treated sol solution is filled into a container and then cooled and gelled, it has a viscosity of 1000 mPa · s or more even when it is not heat-treated and the gelling agent is dispersed in water. If it is a thing which is not mixed with a cake layer, you may fill it with a container. When the container is filled with the sol solution before the heat treatment, the gelling agent in the sol solution dissolves during the heating of the cake layer and is then gelled by cooling. In order to make a more uniform jelly, it is preferable that the sol solution after the heat treatment is filled and then cooled to form a gel.

  The container that can be sterilized with aeration is not particularly limited as long as it is normally used for retort sterilization. Examples include cans, pouches, bags, etc. It is preferable to be sealed.

  After filling the sol solution into the container or after cooling and filling the cake dough and heating it, the flour and / or starch of the cake dough is turned into α and solidified into a cake. At this time, until the flour and / or starch is solidified, the jelly layer has gelation or viscosity, the two layers are not mixed, and at the temperature at which the jelly layer dissolves, the cake dough solidifies, The two do not mix. Therefore, it is possible to obtain a multi-layer cake in which a cake layer is placed on a jelly layer simply by sterilizing with aeration retort.

(Air content process)
In the aeration step, examples of the flour and / or starch used for the cake dough include wheat flour, rice flour, starch and processed starch, and one of these, or two or more thereof can be used simultaneously. Starch includes potato starch, corn starch, tapioca starch, waxy corn starch, rice starch, glutinous rice starch, sweet potato starch, etc. Examples thereof include propyl phosphate cross-linked starch. The use concentration of flour and / or starch with respect to cake dough is preferably 4 to 40 g, more preferably 10 to 30 g, in 100 g of cake dough.

  In addition, as fats and oils, there is no particular limitation on the type thereof, butter, margarine, shortening, corn oil, linseed oil, tung oil, safflower oil, pod oil, walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, Vegetable oils such as soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, onion oil, peanut oil, olive oil, coconut oil, coconut oil, palm oil, palm kernel oil, cocoa butter, fish oil, whale oil, beef tallow, pork fat , Animal fats such as milk fat and sheep fat, and further hydrogenated oils, transesterified oils, fractionated oils and the like thereof. One or more of them can be used at the same time.

As the paste, agar, carrageenan, fur celerin, gellan gum, native gellan gum, gelatin, guar gum, locust bean gum, tara gum, tamarind gum, xanthan gum, glucomannan, pectin, alginate, CMC-Na and methylcellulose, xanthan gum and glucomannan Any one or more are preferable. Examples of xanthan gum include those insolubilized by heating, such as xanthan gum produced by Japanese Patent No. 3524272 and Japanese Patent No. 4174091 and xanthan gum of Japanese Patent No. 4199453.
The paste has a role of suppressing the liquid viscosity when the cake dough is foamed to 1000 to 6000 mPa · s. The concentration of the paste used for the cake dough is preferably 0.1 to 5.0% by weight, more preferably 0.3 to 3.0% by weight.

In the present invention, the dough is foamed and filled so that the liquid viscosity is 1000 to 6000 mPa · s, preferably 2000 to 5000 mPa · s, and more preferably 2500 to 4500 mPa · s. When a normal cake dough is foamed, the liquid viscosity is about 7500 mPa · s. However, if the liquid viscosity is high, the dough has poor fluidity and there is a problem in machine adhesion and filling properties. Therefore, if the liquid viscosity is lowered to improve the fluidity, the cake dough is separated after filling, or the bubbles are floated and biased without being stabilized.
However, in the present invention, by containing the paste, the cake dough does not undergo specific gravity separation or bubbles are unevenly distributed, and can maintain a viscosity that allows the container to be filled with fluidity.

  Moreover, although cake dough is foamed and filled so that specific gravity may be set to 0.2-0.5, 0.25-0.45 are preferable and 0.30-0.40 are more preferable. By adjusting the specific gravity of the cake dough, workability and texture can be adjusted. If it is less than 0.2, the fluidity is deteriorated, the texture after heating becomes too light or shrinks with time, and if it is more than 0.5, the texture after heating becomes too heavy.

  The cake dough is made to contain eggs and / or foaming agents in order to expand the dough during baking. As the foaming agent, emulsifier, soy protein, milk protein, and gelatin are preferable.

  In addition, saccharides, proteins, peptides, various flavoring materials, flavors, natural coloring agents, synthetic coloring agents, vitamins, minerals, chelating agents, etc. may be added to the cake dough. In addition, there is no particular problem in adding an emulsifier in anticipation of an anti-aging effect, and a preservative and an antibacterial agent may be used in combination to improve shelf life.

  Examples of the saccharide include sugar, isomerized sugar, glucose, fructose, maltose, reduced maltose, starch syrup, reduced starch syrup, and sorbitol, and one or more of these can be used simultaneously.

(Cake filling process)
The foamed cake dough as described above is filled in the container filled with the sol solution or the container filled with the jelly layer after cooling with the sol solution.
The filling process may be performed by using a normal filling machine or by manual filling, and the method is not particularly limited.

(Heating process)
A heating process performs an aerated retort sterilization. The aerated retort sterilization is a method of performing a retort process in a state in which a gas such as sponge cake dough is contained, and in the present invention, both a sterilization process and a baking process are performed. By sealing the cake dough in the container, the expansion and contraction of the bubbles during the heat treatment can be suppressed. By performing such an aerated retort sterilization, the quality retention period can be extended.

  The heating temperature is preferably 100 to 140 ° C., and the heating time is preferably 15 to 120 minutes. The temperature at which the cake dough is solidified is preferably lower than the temperature at which the jelly layer dissolves. That is, if the temperature at which the jelly layer dissolves is set to be equal to or higher than the temperature at which the cake dough is solidified, even if the jelly layer is dissolved by heating, the cake layer is already solidified and does not mix.

In the present invention, the viscosity of the cake dough is 1000 to 6000 mPa · s, and the specific gravity of the cake dough is 0.2 to 0.5, so that the jelly layer does not soak into the cake layer and is not mixed. Good fluidity and easy filling into containers.
In addition, by making the cake dough have a specific viscosity and specific gravity, the degree of freedom is limited by the moisture generated when the jelly layer is heated and the viscosity of the cake dough even when the jelly layer is slightly dissolved. There is no mixing. When the cake dough has a viscosity of 1000 mPa · s or less, there is a problem that it mixes with moisture generated when the jelly layer is heated and partially dissolves in the jelly layer. Of course, there is a problem that the viscosity is so high that air enters between the jelly layer and the adhesion is deteriorated.
In addition, the combination of flour and / or starch and glue in the dough works synergistically with the viscosity, and a stable dough with a specific gravity of 0.2 to 0.5 and a viscosity of 1000 mPa · s to 6000 mPa · s is easy. Can be made. That is, the paste plays an important role in stabilizing these physical properties.

  Thus, the viscosity and specific gravity of the cake dough are defined, the jelly of the jelly layer does not dissolve at a temperature lower than the temperature at which the cake dough is solidified by baking, and xanthan gum and galactomannan as gelling agents for the jelly. The effect of the present invention can be achieved by using any one or more of xanthan gum and glucomannan, agar, carrageenan, fur celeran, and native gellan gum, and using flour and / or starch and paste for the dough. .

  EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, these do not limit the objective of this invention.

Subsequent percentages are by weight unless otherwise specified.
First, the materials used in the present invention are as follows.

Agar 1: Ina Agar UP-37 (manufactured by Ina Food Industry Co., Ltd.)
Agar 2: Ultra Agar Ena (Ina Food Industry Co., Ltd.)
Agar 3: Ina Kanten Yamato (manufactured by Ina Food Industry Co., Ltd.)
Carrageenan 1: Inagel E-150 (Ina Food Industry Co., Ltd.)
Carrageenan 2: Inagel V-120 (Ina Food Industry Co., Ltd.)
Far Celeran: Far Celeran (Ina Food Industry Co., Ltd.)
Gellan Gum: Kelco Gel (CP Kelco)
Native gellan gum (LT-100, CP Kelco)
Gelatin: Inagel A-81P (manufactured by Ina Food Industry Co., Ltd.)
Guar gum: Inagel GR-10 (manufactured by Ina Food Industry Co., Ltd.)
Locust bean gum: Inagel L-15 (manufactured by Ina Food Industry Co., Ltd.)
Tara gum: Tara gum A (Ina Food Industry Co., Ltd.)
Tamarind gum: Inagel V-250 (manufactured by Ina Food Industry Co., Ltd.)
Xanthan gum 1: Inagel V-10
Xanthan gum 2: Inagel V-7 (heat treatment) (manufactured by Ina Food Industry Co., Ltd.)
Xanthan gum 3: Inagel SAP (heat treatment, insolubilization) (Ina Food Industry Co., Ltd.)
Glucomannan: Inagelmannan 100 (Ina Food Industry Co., Ltd.)
Pectin: Inagel JM-15 (manufactured by Ina Food Industry Co., Ltd.)
Alginate: sodium alginate inagel GS-70 (manufactured by Ina Food Industry Co., Ltd.)
CMC-Na: Serogen F-SH (Daiichi Kogyo Seiyaku Co., Ltd.)
Methyl cellulose: MCE-1500 (manufactured by Shin-Etsu Chemical Co., Ltd.)
Wheat flour 1: Light flour flour 2: Strong flour rice flour: Kaminshin flour starch 1: Potato starch Stabilose 1000 (Matsuya Chemical Co., Ltd.)
Starch 2: Corn starch (manufactured by Nippon Shokuhin Kako)
Starch 3: Tapioca starch MKK-100 (manufactured by Matsutani Chemical Industry Co., Ltd.)
Processed starch 1: Lily 8 (Matsuya Chemical Co., Ltd.)
Processed starch 2: Farinex VA-70T (manufactured by Matsutani Chemical Industry Co., Ltd.)
Processed starch 3: Matsunoline SM (Matsuya Chemical Co., Ltd.)
Foaming agent 1: soy protein (Fuji Oil Co., Ltd.)
Foaming agent 2: Casein sodium (DMV)
Emulsifier: Sugar ester S-770 (Mitsubishi Chemical Foods)

The physical property measurement items and measurement methods are as follows.
1. A specific gravity of the cake dough was filled in a container with a known internal volume of 100 mL, and the cake dough was fully filled, and the specific gravity was calculated by cake dough weight (g) / 100 (mL).

2. Viscosity of aerated cake dough The cake dough was filled in a 300 mL beaker, and the viscosity at 20 ° C. was measured with a B-type viscometer (Brookfield). The rotor rotation speed was 6 rpm, and the rotor type was changed so that the optimum measurement range was obtained.

3. Flowability of cake dough The flowability was confirmed by visual inspection, and a 100 mL container could be filled without any problem.

4). Solidification temperature by heating of cake dough The cake dough was set in Brabender (VISCOGRAPH-E) (Parker Corporation), and the point at which the resistance rapidly increased was defined as the cake dough solidification temperature.

5. Melting temperature of jelly layer The prepared jelly solution was filled in a test tube and gelled at 20 ° C. This was put in a water bath and the temperature was gradually raised, and the temperature at which the jelly started to dissolve was defined as the dissolution temperature of the jelly layer.

6). Texture of cake The texture was examined by 10 panelists. Evaluation was made in the following four stages.
A: It is a delicious cake that is sufficiently evenly aerated.
B: The uniformity of bubbles is slightly bad, but it is not a problem.
C: Bubbles rise and lack uniformity, and the texture is firm.
D: Bubbles are associated more than C and the texture is firmer.
E: The jelly layer dissolves and mixes with the cake layer and is not delicious.

7). The evaluation of the boundary between the cake layer and the jelly layer was made into the following four stages.
A: The cake layer and the jelly layer have good adhesiveness, and the boundary is clear without mixing.
B: The cake layer and the jelly layer have good adhesion, and some jelly is mixed in the cake layer, but there is no problem.
C: Although the cake layer and the jelly layer are not mixed, the adhesiveness is poor and they are easily peeled off and the commercial value is lowered.
D: The cake layer and the jelly layer are mixed and the boundary is not clear and the appearance is not good.

[Experimental Example 1 Paste to be added to cake dough]
(Examples 1 to 19, Comparative Example 1)
A jelly solution having the composition shown in Table 1 was prepared according to a conventional method. That is, agar was swollen in water and then dissolved by boiling. Sucrose was dissolved therein, and when it became 80 ° C. or lower, citric acid and sodium citrate were added and dissolved to prepare a jelly solution. 40 g of this jelly solution was charged into a 100 mL capacity retort container and gelled at room temperature. The dissolution temperature of this jelly layer was 88 ° C.
Next, a sponge cake was prepared according to the formulation shown in Table 2. Specifically, the ingredients in Table 2 were mixed in a mixing bowl and mixed and aerated for about 7 minutes using a hand mixer to prepare a cake dough. The specific gravity and viscosity at 20 ° C. of this aerated cake dough were measured. This was filled in a 100 mL capacity retort container filled with 40 g of jelly to the full, sealed, and then heated at 110 ° C. for 40 minutes. As the retort, a hot water shower type aeration type model (manufactured by Nisaka Manufacturing Co., Ltd.) was used.
About these, the food texture immediately after preparation and the food texture after storage for 12 months at room temperature were investigated, and the boundary of a cake layer and a jelly layer was observed. These results are shown in Tables 3 and 4. A non-paste additive was prepared in the same manner as Comparative Example 1.

  As described above, when the specific gravity of the cake dough is 0.2 to 0.5 and the liquid viscosity is 1000 to 6000 mPa · s using the paste, the bubbles are uniformly dispersed and stabilized by the aerated retort sterilization. A sponge cake was obtained and was stable over time. Further, by setting the temperature at which the cake dough is solidified to be equal to or lower than the temperature at which the jelly layer dissolves, a sponge cake having excellent adhesion was obtained without mixing the cake layer and the jelly layer. Moreover, the comparative example 1 which did not use a paste had bad bubble stability, and the adhesiveness of a cake layer and a jelly layer was bad.

[Experimental example 2 flour or starch used for cake dough]
(Examples 21 to 27)
A sponge cake was prepared with the formulation shown in Table 5. Specifically, the ingredients in Table 5 were mixed in a mixing bowl and mixed and aerated for about 7 minutes using a hand mixer to prepare a cake dough. The specific gravity and viscosity at 20 ° C. of this aerated cake dough were measured. This was fully filled into a 100 mL capacity retort container filled with a jelly layer, sealed, and then heated at 121 ° C. for 20 minutes. Other properties were measured in the same manner as in Experimental Example 1. However, the jelly layer prepared and filled by the same dissolution method as in Experimental Example 1 with the composition shown in Table 6 was used. The dissolution temperature of the jelly layer at this time was 76 ° C. The results of physical properties are shown in Tables 7 and 8.

  As described above, any one of wheat flour, rice flour, starch, and processed starch is used for the cake dough, the specific gravity is 0.2 to 0.5, and the liquid viscosity is 1000 to 6000 mPa · s. By air retort sterilization, air bubbles were uniformly dispersed, and a stable sponge cake was obtained and was stable over time. In addition, by setting the temperature at which the jelly layer was dissolved to be equal to or higher than the temperature at which the cake dough was solidified, a sponge cake having excellent adhesion was obtained without mixing the cake layer and the jelly layer.

[Experimental Example 3 Gelling Agent for Jelly Layer]
(Examples 28-32, Comparative Examples 2-3)
Using the dough of Example 2 as the cake dough, a sponge cake was prepared in the same manner as in Experimental Example 1 with the formulation of Table 9 as the jelly layer. The physical properties were measured in the same manner as in Experimental Example 1, and the results are shown in Tables 10 and 11.

  As described above, by setting the temperature at which the jelly layer is dissolved to be equal to or higher than the temperature at which the cake dough is solidified, a sponge cake having excellent adhesiveness was obtained without mixing the cake layer and the jelly layer. Note that Comparative Examples 2 and 3 having a low melting temperature of the jelly layer were mixed with the cake layer.

[Experimental Example 4 Specific gravity and viscosity of cake dough]
(Examples 34 to 37, Comparative Examples 4 to 6)
A sponge cake was prepared with the formulation shown in Table 12. Specifically, the ingredients in Table 12 were mixed in a mixing bowl and mixed and aerated for about 7 minutes using a hand mixer to prepare a cake dough. The specific gravity and viscosity at 20 ° C. of this aerated cake dough were measured. This was fully filled into a 100 mL capacity retort container filled with a jelly layer, sealed, and then heated at 121 ° C. for 20 minutes. Other properties were measured in the same manner as in Experimental Example 1. However, the jelly layer was prepared and filled by the same composition and dissolution method as in Experimental Example 1. The dissolution temperature of the jelly layer at this time was 88 ° C. The results of physical properties are shown in Tables 13 and 14.

  As described above, even when the paste was used, good results were obtained only when the cake dough had a specific gravity of 0.2 to 0.5 and a viscosity of 1000 mPa · s to 6000 mPa · s. Furthermore, when the specific gravity is 0.2 to 0.5 and the viscosity is 1000 mPa · s to 6000 mPa · s, the temperature at which the jelly layer dissolves is equal to or higher than the temperature at which the cake dough is solidified. A sponge cake having excellent adhesion was obtained without mixing the layers.

[Experiment 6 Comparison with Patent Document 2]
A sponge cake according to Comparative Example 11 having a cake layer and a jelly layer was prepared with the formulation shown in Table 15 which is the same formulation as Example 1 of Patent Document 2. Specifically, egg white, guar gum, modified starch 3 and sugar were mixed, egg yolk, emulsifier and water were further added, and stirring and bubble treatment were performed with a hand mixer. After foaming, margarine was added and mixed uniformly to prepare a cake dough. Separately, gelatin and carrageenan were added to water and dissolved by heating, and then sugar and flavor were added to prepare a jelly solution. A 100 mL capacity retort container was filled with 40 g of the jelly solution and gelled at room temperature, and then the cake dough was laminated. The jelly melting temperature of the jelly layer was 55 ° C. After sealing, heat treatment was performed at 121 ° C. for 20 minutes. Otherwise, the physical properties were measured in the same manner as in Experimental Example 1, and the results are shown in Tables 16 and 17.

  As described above, since the jelly was dissolved before the cake layer was solidified, the cake layer and the sponge layer were mixed, and both the appearance and the texture were bad. Also, the bubbles were not stable during heating, and the bubbles were biased upward after baking.

[Experimental example 7: Production of multilayer cake for disaster prevention]
Sponge cakes were prepared with the formulations shown in Table 18. Specifically, the ingredients shown in Table 18 were mixed in a mixing bowl and mixed and aerated for about 7 minutes using a hand mixer to prepare a cake dough. The specific gravity and viscosity at 20 ° C. of this aerated cake dough were measured. This was filled into a 100 mL capacity retort container filled with a jelly layer and sealed, followed by heat treatment at 121 ° C. for 20 minutes to produce a multilayer cake according to Example 38. Other properties were measured in the same manner as in Experimental Example 1. However, the jelly layer was prepared by a conventional method with the formulation shown in Table 19. That is, agar and locust bean gum were placed in water and swollen, and then dissolved by boiling. Sucrose was dissolved therein, and when it became 80 ° C. or lower, citric acid and sodium citrate were added and dissolved to prepare a jelly solution. 40 g of this jelly solution was charged into a 100 mL capacity retort container and gelled at room temperature. The melting temperature of this jelly layer was 87 ° C. The results of physical properties are shown in Tables 20 and 21. As a comparison, Comparative Example 12 was prepared in the same manner as Example 38 except that it did not have a jelly layer.

  In addition, when the microbial test of the multilayer jelly produced in Example 38 was conducted, it was confirmed to be negative and sterile, and a good texture was obtained even after one year. Furthermore, when eating and comparing without the jelly layer produced in Comparative Example 12 without ingesting drinking water, Example 38 was able to be swallowed easily and swallowed by the jelly layer. . On the other hand, the cake of Comparative Example 12 had a poor throat and was difficult to eat without drinking water.

Claims (5)

A multi-layer cake comprising a cake layer and a jelly layer produced by filling a cake dough into a sealed container and then sterilizing with an air-containing retort,
The jelly layer contains one or more gelling agents of xanthan gum and galactomannan, xanthan gum and glucomannan, agar, carrageenan, far selelain, gellan gum and native gellan gum,
The multi-layer cake characterized in that the cake dough includes a paste, has a specific gravity of 0.2 to 0.5, and is foamed and filled so as to have a liquid viscosity of 1000 to 6000 mPa · s.   The paste contained in the cake dough is agar, carrageenan, fur celerin, gellan gum, native gellan gum, gelatin, guar gum, locust bean gum, tara gum, tamarind gum, xanthan gum, glucomannan, pectin, alginate, CMC-Na and methylcellulose. It is any one or more, The multilayer cake of Claim 1 characterized by the above-mentioned. A sol filling step of filling a sealed container with a sol solution containing any one or more gelling agents of xanthan gum and galactomannan, xanthan gum and glucomannan, agar, carrageenan, farsellan, and native gellan gum;
An aeration process in which a cake dough containing paste is foamed so that the specific gravity is 0.2 to 0.5 and the liquid viscosity is 1000 to 6000 mPa · s;
A cake filling step of filling the cake dough into a sealed container filled with the sol solution;
And a heating step of sterilizing the sealed container with an aerated retort.   The said cake filling process is performed after cooling the said sol solution and obtaining a jelly layer, The manufacturing method of the multilayer cake of Claim 3 characterized by the above-mentioned. The method for producing a multilayer cake according to claim 3 or 4, wherein the temperature at which the jelly layer is dissolved in the heating step is equal to or higher than the temperature at which the cake dough is solidified.