JP2022078661A - Cake confectionery and method for producing the same - Google Patents

Abstract

To provide a cake confectionery which enables molding of three-dimensional elaborate decoration characterized by design while maintaining shape retention even when a base is decorated with cream, and a method for producing the same.SOLUTION: A decorated cake in a cake confectionery in which cream is applied onto the surface of a sponge cake is a first cream mixture 1 that contains an edible animal cream material 10 composed of animal oil and fat containing 35 pts.mass or more of a milk fat content as first cream, powder gelatin 11A, and an addition material 12 being granulated sugar 12A and sweetened condensed milk 12B, and is obtained by stirring the materials into a uniform mixed state. A nappe covering the surface of the sponge cake is formed of the first cream mixture 1, and in the first cream mixture 1 constituting the nappe, a blending amount of the powder gelatin 11A is within a range of 0.5-1.5 pts.mass with respect to 100 pts.mass of the animal cream material 10, and viscosity of the first cream mixture 1 is within a range of 50-300 (Pa s).SELECTED DRAWING: Figure 1

Description

Application for application of Article 30, Paragraph 2 of the Patent Act As stated in the certificate for applying the exception to the loss of novelty of the invention, from August 19, 2020, distribution of course opening guidance information and general Published by opening a course sponsored by the Japan Salonese Association.

The present invention relates to a cake confectionery in which a cream is applied to the surface of a base dough, and a method for producing the same.

As is well known, decoration cakes are widely liked by a wide range of people, especially young women and children, regardless of age or sex, and they are used in various ways of daily life such as birthday parties, Christmas parties, and gatherings with friends. It is offered on the spot. Some decoration cakes have a decorative decoration on the base that is molded with fresh cream. This type of decoration tends to lose its shape due to the dripping of fresh cream. Therefore, as a cream material that suppresses such sagging, a super-foamable underwater oil-type emulsion is disclosed in Patent Document 1.

Patent Document 1 is a foamable oil-in-water emulsification containing (A) milk fat, (B) buttermilk powder, and (C) at least one component selected from the group consisting of agar and gelatin. It is a thing. According to Patent Document 1, the foamable oil-in-water emulsion has good foaming property (whipped property) and has physical properties of suppressing the cream plug phenomenon in which milk fat content gathers upward and separates during static storage. Therefore, in the whipped cream obtained by whipping this foaming oil-in-water emulsion, the tightness is reduced. As a result, the workability at the time of whipping is good, and it is said that the foamable oil-in-water emulsion can suppress water separation and sagging.

Japanese Unexamined Patent Publication No. 2020-137428

For example, you may want to provide a decoration cake with decorations in a manner that suits the situation, such as wedding gifts, celebrations, and guest hospitality. There is a need to elaborately model with a geometric three-dimensional shape.

However, in Patent Document 1, although the foamable oil-in-water emulsion has good foaming properties, the inclusion of buttermilk powder may result in a high viscosity unsuitable for squeezing decorations. be. Further, in the whipped cream containing the foamable oil-in-water emulsion, the air whipped at the time of whipping tends to remain contained inside. Therefore, even if the decoration is made with whipped cream in such a state, large irregularities and bubbles may occur on the surface due to the decrease in cream density, and the decoration is made on a continuous and clean surface. Is extremely difficult to finish.

Moreover, the whipped cream containing the foamable oil-in-water emulsion of Patent Document 1 does not have the property of flowing smoothly and continuously in a fine state and having sufficient shape-retaining property. .. Therefore, by squeezing this whipped cream, for example, in addition to flowers and animals, a three-dimensional decoration composed of geometrically characteristic geometrical surfaces can be decorated with shape retention. Even if an attempt is made to form an elaborately, it is extremely difficult to form such a decoration with the whipped cream of Patent Document 1.

The present invention has been made to solve the above-mentioned problems, and is elaborate while maintaining the shape-retaining property even when the decoration having a three-dimensional shape, which is characteristic in design, is decorated on the base with cream. It is an object of the present invention to provide a cake confectionery capable of forming a decoration, and a method for producing the same.

In order to achieve the above object, the cake confectionery according to the present invention has the following constitution.

(1) In a cake confectionery on which the cream is applied on the surface of the base, the first cream is an edible animal cream material made of animal fat containing 35 parts by mass or more of milk fat, gelatin, and sugar. It is a first cream mixture containing an additive which is any of condensed milk and stirred in a uniform mixed state, and a surface layer portion covering the surface of the base is formed by the first cream mixture. In the first cream mixture forming the surface layer portion, the blending amount of the gelatin is in the range of 0.5 to 1.5 parts by mass with respect to 100 parts by mass of the animal cream material, and the above. The first cream mixture is characterized in that the viscosity is in the range of 50 to 300 (Pa · s).
(2) In the cake confectionery according to (1), a decoration is formed on the surface layer portion by the first cream mixture in a shape-retaining state into a geometric three-dimensional shape. The first cream mixture forming the decoration is characterized in that the blending amount of the gelatin is in the range of 1.5 to 2.5 parts by mass with respect to 100 parts by mass of the animal cream material. ..
(3) In a cake confectionery on which the cream is applied on the surface of the base, as the second cream, an edible vegetable cream material containing at least vegetable oil and fat, and powdered sugar containing corn starch and powdered sugar are used. The second cream mixture is a second cream mixture containing and stirred in a uniform mixed state, and the surface layer portion covering the surface of the base is formed by the second cream mixture and forms the surface layer portion. In the cream mixture, the blending amount of the powdered sugar containing corn starch is in the range of 1.0 to 1.5 parts by mass with respect to 100 parts by mass of the vegetable cream material, and the second cream mixture is used. It is characterized in that the viscosity is in the range of 50 to 300 (Pa · s).
(4) In the cake confectionery according to (3), the second cream mixture contains skim milk powder, and in the second cream mixture forming the surface layer portion, 100 mass of the vegetable cream material is used. It is characterized in that the blending amount of the skim milk powder is in the range of 5 to 25 parts by mass with respect to the portion.
(5) In the cake confectionery according to (3) or (4), the second cream mixture contains skim milk powder, and the surface layer portion is decorated with the second cream mixture. In the second cream mixture, which is formed into a geometrically three-dimensional shape while having a shape-retaining property and forms the decoration, the amount of the skim milk powder blended with respect to 100 parts by mass of the vegetable cream material. However, it is characterized in that it is in the range of 20 to 30 parts by mass.

Further, in order to achieve the above object, the method for producing a cake confectionery according to the present invention has the following configurations.

(6) In a method for producing a cake confectionery in which cream is applied on the surface of a base, an edible animal cream material made of animal fat containing 35 parts by mass or more of milk fat and gelatin are contained and are uniform. By stirring until a mixed state is obtained, a first cream mixture adjusted to a viscosity in the range of 50 to 300 (Pa · s) is produced, and as the first cream, the first cream mixture is used. The first coating step of forming a surface layer portion covering the surface of the base is provided. In the first cream mixture used in the first coating step, 100 parts by mass of the animal cream material is mixed with the gelatin. The amount is in the range of 0.5 to 1.5 parts by mass.
(7) In the method for producing a cake confectionery according to (6), the first cream mixture is used to decorate the surface layer portion with a geometric three-dimensional decoration having a shape-retaining property. 1 Having a decoration step, in the first cream mixture used in the first decoration step, the blending amount of the gelatin is 1.5 to 2.5 mass with respect to 100 parts by mass of the animal cream material. It is characterized by being within the range of the part.
(8) In the method for producing a cake confectionery according to (7), the viscosity of the first cream mixture at the time of molding the decoration is 100 to 150 (Pa · s).
(9) In a method for producing a cake confectionery in which cream is applied on the surface of a base, an edible vegetable cream material containing at least vegetable oil and fat and powdered sugar containing corn starch and powdered sugar are contained. By stirring until a uniform mixing state is obtained, a second cream mixture adjusted to a viscosity in the range of 50 to 300 (Pa · s) is produced, and as the second cream, the second cream. Having a second coating step of covering the surface of the base with a coating to form a surface layer portion, the second cream mixture used in the second coating step is based on 100 parts by mass of the vegetable cream material. The blending amount of the powdered sugar containing corn starch is in the range of 1.0 to 1.5 parts by mass.
(10) In the method for producing a cake confectionery according to (9), the second cream mixture contains skim milk powder, and in the second cream mixture used in the second coating step, the plant. The blending amount of the skim milk powder is in the range of 5 to 25 parts by mass with respect to 100 parts by mass of the cream material.
(11) In the method for producing a cake confectionery according to (9) or (10), the second cream mixture contains skim milk powder, and the second cream mixture has a shape-retaining property. Having a second decoration step of decorating the surface layer portion with the decoration of the geometrically three-dimensional shape in the state of being in the above state, and in the second cream mixture used in the second decoration step, the vegetable cream material. The blending amount of the skim milk powder is in the range of 20 to 30 parts by mass with respect to 100 parts by mass.
(12) In the method for producing a cake confectionery according to (11), the viscosity of the second cream mixture at the time of molding the decoration is 100 to 150 (Pa · s).

In the cake confectionery according to the present invention and the method for producing the cake confectionery, the "state having shape retention" is, for example, the substantially chain-shaped molding (decoration 47B shown in FIG. 11) exemplified in the embodiment. , A decoration formed by a first cream mixture or a second cream mixture, such as petals having a thin and complicated shape (decoration 47C shown in FIG. 12), even if the object formed by the second cream mixture is formed into a thin and complicated geometric shape. Even if it is an object or a decoration that has a thin line shape squeezed out using a thin mouthpiece, these decorations are difficult to melt even at room temperature, do not collapse or collapse over time, and have a shape at the time of modeling. Refers to the state in which is kept as it is. In addition, even when the decoration is shaped while hanging from the surface layer, or when it is erected from the surface of the surface layer at a height of, for example, about 30 mm, it loses its shape. In the present invention, the state in which the original shape is maintained without any problem is defined as "a state having shape retention".

The action and effect of the cake confectionery according to the present invention having the above structure will be described.

(1) In cake confectionery on which cream is applied on the surface of the base, as the first cream, an edible animal cream material made of animal fat containing 35 parts by mass or more of milk fat, gelatin, sugar or It is a first cream mixture containing an additive which is one of condensed milk and stirred in a uniform mixed state. The surface layer portion covering the surface of the base is formed by the first cream mixture, and the surface layer portion is formed. In the first cream mixture forming the above, the blending amount of gelatin is in the range of 0.5 to 1.5 parts by mass with respect to 100 parts by mass of the animal cream material, and the viscosity of the first cream mixture is high. , 50 to 300 (Pa · s). Due to this feature, in the cake confectionery according to the present invention, in which the surface layer portion having no extreme unevenness on the surface is formed by the first cream mixture, the surface layer portion has shape retention and has a cream density. In a high state, it is finished in a continuous and clean surface shape, just like a cotton or silk fabric.

Therefore, according to the cake confectionery according to the present invention, the squeezed cream has an excellent effect that the decoration can be elaborately shaped while maintaining the shape-retaining property.

In the cake confectionery according to (2), on the surface layer portion, the decoration is formed into a geometric three-dimensional shape by the first cream mixture in a state of having a shape-retaining property, and the decoration is formed. The cream mixture is characterized in that the blending amount of gelatin is in the range of 1.5 to 2.5 parts by mass with respect to 100 parts by mass of the animal cream material. Due to this feature, in making the cake confectionery according to the present invention, the decoration can be elaborately shaped by the first cream mixture containing so-called fresh cream or the like.

(3) In a cake confectionery on which the cream is applied on the surface of the base, as a second cream, an edible vegetable cream material containing at least vegetable oil and fat, and powdered sugar containing corn starch and powdered sugar are used. A second cream mixture containing and agitated to a uniform mixing state, wherein the surface layer covering the surface of the base is formed by the second cream mixture, and the second cream mixture forming the surface layer is a plant. The blending amount of powdered sugar containing corn starch is in the range of 1.0 to 1.5 parts by mass with respect to 100 parts by mass of the sex cream material, and the viscosity of the second cream mixture is 50 to 300 (Pa). -It is characterized by being within the range of s). Due to this feature, in the cake confectionery according to the present invention, in which the surface layer portion having no extreme unevenness on the surface is formed by the second cream mixture, the surface layer portion has shape retention and has a cream density. In a high state, it is finished in a continuous and clean surface shape, just like a cotton or silk fabric.

In the cake confectionery described in (4), the second cream mixture contains skim milk powder, and in the second cream mixture forming the surface layer portion, skim milk powder is used with respect to 100 parts by mass of the vegetable cream material. The blending amount is in the range of 5 to 25 parts by mass. Due to this feature, the second cream mixture has a shape-retaining property, and by blending skim milk powder, it has a property of having a certain strength as well as elasticity while maintaining good fluidity, even if it is a surface layer on an inclined surface. Even if the portion is formed, the surface does not collapse and the formed surface shape can be maintained.

In the cake confectionery according to (5), the second cream mixture contains skim milk powder, and the decoration on the surface layer portion is in a state of having a shape-retaining property due to the second cream mixture. In the second cream mixture formed into a geometrically three-dimensional shape and forming a decoration, the blending amount of skim milk powder is in the range of 20 to 30 parts by mass with respect to 100 parts by mass of the vegetable cream material. It is characterized by. Due to this feature, in the cake confectionery according to the present invention, the decoration that suppresses the shape loss can be elaborately shaped by the second cream mixture containing so-called fresh cream or the like.

In addition, the action / effect of the method for producing a cake confectionery according to the present invention having the above configuration will be described.

(6) In a method for producing a cake confectionery in which cream is applied on the surface of a base, an edible animal cream material made of animal fat containing 35 parts by mass or more of milk fat and gelatin are contained and are uniform. By stirring until a mixed state is obtained, a first cream mixture adjusted to a viscosity in the range of 50 to 300 (Pa · s) is produced, and as the first cream, the first cream mixture is used as a base. In the first cream mixture used in the first coating step, which has a first coating step of forming a surface layer portion covering the surface of the animal cream, the blending amount of gelatin is 0.5 to 100 parts by mass of the animal cream material. It is characterized by being within the range of 1.5 parts by mass. Due to this feature, when the surface layer portion having no extreme unevenness on the surface is formed with the first cream mixture with respect to the cake confectionery, the surface layer portion has a shape-retaining property and a high cream density. It will be possible to easily finish a continuous and clean surface shape like a cotton / silk fabric.

Therefore, according to the method for producing a cake confectionery according to the present invention, the squeezed cream has an excellent effect that the decoration can be elaborately shaped while maintaining the shape-retaining property.

In the method for producing a cake confectionery according to (7), the first decoration step of decorating the surface layer portion with a geometric three-dimensional decoration having a shape-retaining property by the first cream mixture is performed. In the first cream mixture used in the first decoration step, the blending amount of gelatin is in the range of 1.5 to 2.5 parts by mass with respect to 100 parts by mass of the animal cream material. It is a feature. Due to this feature, in making cake confectionery, the decoration can be elaborately shaped by the first cream mixture containing so-called fresh cream or the like.

The method for producing a cake confectionery according to (8) is characterized in that the viscosity of the first cream mixture at the time of molding the decoration is 100 to 150 (Pa · s). This feature allows the decoration to be modeled universally, regardless of its shape, in a state of elaborateness and restrained shape loss.

(9) In a method for producing a cake confectionery in which cream is applied on the surface of a base, an edible vegetable cream material containing at least vegetable oil and fat and powdered sugar containing corn starch and powdered sugar are contained. By stirring until a uniform mixture is obtained, a second cream mixture adjusted to a viscosity in the range of 50 to 300 (Pa · s) is produced, and as the second cream, the second cream mixture is prepared. It has a second coating step of covering the surface of the base with a coating to form a surface layer, and in the second cream mixture used in the second coating step, powdered sugar containing corn starch is added to 100 parts by mass of the vegetable cream material. The blending amount is in the range of 1.0 to 1.5 parts by mass. Due to this feature, when the surface layer portion having no extreme unevenness on the surface is formed with the second cream mixture with respect to the cake confectionery, the surface layer portion has a shape-retaining property and a high cream density. It will be possible to easily finish a continuous and clean surface shape like a cotton / silk fabric.

In the method for producing a cake confectionery according to (10), the second cream mixture contains skim milk powder, and in the second cream mixture used in the second coating step, 100 parts by mass of the vegetable cream material is used. On the other hand, the blending amount of skim milk powder is in the range of 5 to 25 parts by mass. Due to this feature, the second cream mixture has a certain strength as well as elasticity while maintaining good fluidity by blending skim milk powder. Therefore, for example, even if the decoration is in the form of dripping downward from the upper side to the outer peripheral side of the surface layer as if the snow accumulated on the roof collapses, it is squeezed without losing its shape due to sagging. With the second cream mixture, the decoration can be realistically shaped.

In the method for producing a cake confectionery according to (11), the second cream mixture contains skim milk powder, and the second cream mixture has a geometrical three-dimensional shape in a state of having shape retention. In the second cream mixture used in the second decoration step, the amount of skim milk powder to be blended is 100 parts by mass of the vegetable cream material. It is characterized in that it is in the range of 20 to 30 parts by mass. Due to this feature, the second cream mixture has a certain strength as well as elasticity while maintaining good fluidity by blending skim milk powder. Therefore, the decoration is decorated with a second cream mixture that is squeezed, even if it is a complicated geometric three-dimensional shape, such as a flower that spreads its petals in multiple layers or a symbolic letter. Will be able to be modeled more delicately and realistically.

The method for producing a cake confectionery according to (12) is characterized in that the viscosity of the second cream mixture at the time of molding the decoration is 100 to 150 (Pa · s). This feature allows the decoration to be modeled universally, regardless of its shape, in a state of elaborateness and restrained shape loss.

It is explanatory drawing which shows typically the composition of the 1st cream mixture used in the decorated sponge cake which concerns on Examples 1 and 2 of Embodiment. Following FIG. 1, it is a flowchart showing a process until the first cream mixture is produced. It is explanatory drawing which shows typically the composition of the 2nd cream mixture used in the decorative sponge cake which concerns on Example 3 of Embodiment. Following FIG. 3, it is a flowchart which shows the process until the 2nd cream mixture is produced. It is explanatory drawing which shows the surface state of the cream mixture produced in the form of a cream. It is explanatory drawing which shows the state which the cream mixture was filled, (a) is a figure which shows the case of filling in a piping bag, (b) is the figure which shows the case of filling in a cornet. It is explanatory drawing which shows the state of applying a nappe to the surface of a sponge cake which is a base. It is explanatory drawing which shows how the cream mixture is squeezed out from a piping bag, and the decoration is formed on the base. It is explanatory drawing which shows how the cream mixture was squeezed out from a piping bag, and the decoration was formed on the flower nail. It is a figure which shows an example of the decoration which made the surface of the base uneven and shaped as the cake with decoration which concerns on Example 1. FIG. It is a figure which shows an example of the decoration which decorated the inclined surface of the base and the outer peripheral side surface as the cake with decoration which concerns on Example 2. It is a figure which shows an example of the decoration of the geometric shape which decorated the upper surface and the outer peripheral side surface of the base as the decorative cake which concerns on Example 3. FIG.

Hereinafter, embodiments of the cake confectionery according to the present invention and a method for producing the same will be described in detail with reference to the drawings.

In the present embodiment, the cake confectionery according to the present invention has a nappe (surface layer portion) covered with the surface of a sponge cake as a base, and a decoration in which the decoration to be decorated on the nappe is elaborately shaped with cream. A case of a sponge cake (hereinafter referred to as “decorated cake”) will be described.

The object of the cake confectionery according to the present invention may be other than the decorated cake in which the decoration is formed on the nappe (surface layer portion) covering the surface of the sponge cake as a base as in the present embodiment, and the cake according to the present invention may be used. The base is not limited to the sponge cake, and any cake confectionery may be used as long as the cake confectionery is decorated on the surface layer portion depending on the method of producing the confectionery.

The decorated cake has a soft texture and a sweet and savory mouthfeel, so it can be eaten deliciously as a confectionery. Through everyday life, a wide range of people, regardless of age or sex, including young women and children. Widely liked by people. Decorative cakes are offered in various places of daily life, such as birthday parties, Christmas parties, gatherings with friends, wedding gifts, celebrations, and hospitality for guests and gathered people. In addition, decorated cakes are offered in various places in the industry, for example, when they are served at restaurants such as cafes, and when they are served with drinks to visitors in showrooms where products are displayed. Will be done. When eating and drinking, the decorated cake is also a material that makes the viewer feel at ease and healed by the shaped decoration, and also creates a more enjoyable time. Especially when the decoration is elaborately shaped, the added value of this decorated cake is higher.

Next, the decorated cake of the present embodiment will be briefly described with reference to Examples 1 to 3 as an example.

<Example 1>
FIG. 7 is an explanatory view showing how a surface layer portion is applied to the surface of a sponge cake as a base. FIG. 10 is a diagram showing an example of a decorative cake according to the first embodiment, which is formed by adding irregularities to the surface of the base. As shown in FIG. 10, in the decorated cake 40A (40) according to the first embodiment, the main body portion 41A (41) covers the nappe 43A (43). As shown in FIG. 7, the nappe 43 (surface layer portion) has a cream mixture described later (first cream mixture 1 in FIGS. 1 and 2) on the entire surface 42a excluding the bottom surface of the base sponge cake 42. The second cream mixture 2) is applied with a spatula 72 to form a surface layer portion of the main body portion 41.

In the illustrated cake 40A with decoration, the decoration portion 46A (46) is decorated on the surface of the nappe 43A. The decorative portion 46A is formed on the upper surface and the outer peripheral side surface of the nappe 43A to form a decoration 47A having a step due to unevenness, and the decoration 47A is formed into an unspecified shape by random arrangement. .. Each decoration 47A had a different color from the slightly yellowish white nappe 43A itself, such as yellow, pink, peppermint-green, etc., and had shape retention due to the colored first cream mixture 1. It is modeled in the state.

<Example 2>
FIG. 11 is a diagram showing an example of decoration on the inclined surface and the outer peripheral side surface of the base as the decorated cake according to the second embodiment. As shown in FIG. 11, in the decorated cake 40B (40) according to the second embodiment, the main body portion 41B (41) is covered with the nappe 43B (43). The nappe 43B is formed in a shape in which a cylindrical outer peripheral portion and a conical upper portion are combined. In the illustrated cake 40B, the decorative portion 46B (46) is decorated on the surface of the nappe 43B.

In the nappe 43B, the decorative portion 46B has a decorative 47B or the like formed in a substantially chain shape on the upper inclined surface, and a decorative 47B or a three-dimensional band formed by three-dimensionally forming a foal on the outer peripheral surface. The decoration 47B and the like are closely attached to each other and decorated. Each decoration 47B has a different color from the white-based nappe 43B itself, such as yellow, pink, peppermint-green, etc., and is shaped by the colored first cream mixture 1 in a state of retaining shape. Has been done.

<Example 3>
FIG. 12 is a diagram showing an example of a geometrically shaped cake decorated on the upper surface and the outer peripheral side surface of the base as the decorated cake according to the third embodiment. As shown in FIG. 12, in the decorated cake 40C (40) according to the third embodiment, the main body portion 41C (41) is covered with the nappe 43C (43). The decorative portion 46C (46) is decorated on the surface of the nappe 43C.

On the surface of the nappe 43C, the decoration portion 46C is a decoration 47C, which is shaped downward from the upper surface to the outer peripheral surface as if the snow accumulated on the roof collapses. The decoration 47C, etc., in which the characters are three-dimensionally shaped, is decorated. Each decoration 47C has a different color from the purple-based nappe 43C itself, such as white, blue, pink, and pale green, and is in a state of having shape retention by the second cream mixture 2 colored respectively. It is shaped.

Next, the cream used in the decorated cake of the present embodiment will be described. FIG. 1 is an explanatory diagram schematically showing the composition of the first cream mixture used in the decorated sponge cake according to Examples 1 and 2 of the embodiment. FIG. 3 is an explanatory diagram schematically showing the composition of the second cream mixture used in the decorated sponge cake according to the third embodiment of the embodiment.

As shown in FIGS. 1 and 3, the decorative cream used for the decorated cake 40 is a first cream mixture 1 (first cream mixture) and a second cream mixture 2 (second cream mixture). It is roughly classified into two types, and is used separately according to the form of the decorative portion 46 to be shaped, the taste of the person who eats the decorated cake 40, and the like.

First, the case of the decorated cakes 40A and 40B according to the illustrated Examples 1 and 2 will be described with respect to the first cream mixture 1, and then the second cream mixture 2 with the decoration according to the illustrated Example 3 will be described. The case of cake 40C will be described. The cream for decoration used in the cake confectionery according to the present invention is used by appropriately selecting at least one of the first cream mixture and the second cream mixture.

In the present embodiment, the first cream mixture 1 is an edible animal cream material 10 made of raw milk (animal fat) containing 35 parts by mass or more of milk fat, and a gelatin solution 11 in which powdered gelatin 11A is dissolved in water 11B. And the additive 12 are contained and stirred in a uniform mixed state. The animal cream material 10 is a so-called fresh cream. The viscosity of the first cream mixture 1 is in the range of 50 to 300 (Pa · s). The powdered gelatin 11A can suppress the separation of the constituent components of the animal cream material 10 itself and also the separation from the mixed animal cream material and the additive material 12. Further, by blending the powdered gelatin 11A, the first cream mixture 1 has more elastic properties than the animal cream material 10 alone, and the strength of the first cream mixture 1 such as tension, bending, and twisting is improved. Can be improved. The additive 12 is either granulated sugar 12A (sugar) or sweetened condensed milk (condensed milk) 12B, which is a kind of condensed milk. Granulated sugar 12A and sweetened condensed milk 12B are added to add sweetness and richness to the first cream mixture 1.

When the upper surface and the outer peripheral surface of the nappe 43A, 43B are formed by a surface having almost no unevenness, as in the main body portions 41A, 41B of the decorated cakes 40A, 40B, the nappe 43A, 43B is formed. In 1 cream mixture 1, assuming that the proportion of the animal cream material 10 is 100 parts by mass, the blending amount of the powdered gelatin 11A is in the range of 0.5 to 1.5 parts by mass, preferably 1 part by mass. be. The mixing ratio of water 11B in the gelatin solution 11 is 10 parts by mass. The viscosity of the first cream mixture 1 is, for example, 100 to 150 (Pa · s).

On the other hand, in the first cream mixture 1 forming the decorations 47A and 47B of the decorative portions 46A and 46B formed on the nappes 43A and 43B in a state of having shape retention, the blending amount of the powdered gelatin 11A is 1.5 to It is in the range of 2.5 parts by mass, preferably 2 parts by mass. The mixing ratio of water 11B in the gelatin solution 11 is 10 parts by mass. Further, the viscosity of the first cream mixture 1 suitable for squeezing out the decoration 47 is slightly higher than that in the case of molding the nappe 43, and is, for example, about 100 to 150 (Pa · s).

Next, a method for producing the first cream mixture 1 will be described with reference to FIGS. 2 and 5. FIG. 2 is a flowchart showing the process of producing the first cream mixture. FIG. 5 is an explanatory diagram showing the surface state of the cream mixture produced in the form of cream.

As shown in FIG. 2, first, in producing the gelatin solution 11, a predetermined amount of powdered gelatin 11A and water 11B are required so that the mixing ratio of water 11B in the gelatin solution 11 is 10 parts by mass. After weighing the amount, the powdered gelatin 11A is immersed in water 11B in a container and heated to produce a gelatin solution 11 in which the powdered gelatin 11A is dissolved in water 11B (S1). Next, the required blending amounts of the animal cream material 10 and the additive material 12 (either granule sugar 12A or the sweetened condensed milk 12B) are weighed, and then the animal cream material 10 and the additive material 12 are combined. In one bowl, the animal cream material 10 and the additive material 12 are mixed in this bowl in a state of being immersed in ice water, and stirred with a mixer (S2).

By continuing to stir the animal cream material 10 and the additive material 12 for a while, a thick creamy primary mixture is produced (S3). When such a primary mixture is produced, gelatin solution 11 is added to the primary mixture. At this time, the primary mixture in the bowl is kept at a low temperature by ice water. Therefore, in order to prevent the added gelatin solution 11 from coagulating as much as possible, the gelatin solution 11 and the primary mixture are mixed and whipped with a mixer while the gelatin solution 11 maintains the liquid phase state. Stir while stirring (S4).

Next, when the secondary mixture obtained by mixing the gelatin solution 11 and the primary mixture was continuously stirred, the viscosity of the secondary mixture became 100 to 150 (Pa · s) as an example, as shown in FIG. In addition, a horn-shaped protrusion 5 forming a tip is formed in a state of standing upright on the surface of the secondary mixture. The creamy secondary mixture in such a state does not contain any large air pockets, contains invisible fine bubbles, and is mixed in a uniform and high-density state to ensure smooth viscosity. At the same time, it is prepared to have shape-retaining properties. That is, this creamy secondary mixture is the nappe 43 of the decorated sponge cake 40 and the first cream mixture 1 having properties suitable for modeling the decorative portion 46. Thus, the first cream mixture 1 is produced (S5).

When the produced first cream mixture 1 is to be colored to a desired color, the food coloring is added to the first cream mixture 1 and stirred, and the first cream mixture 1 is colored to the color exhibited by the food coloring.

Next, the second cream mixture 2 will be described. In the present embodiment, the second cream mixture 2 is an edible vegetable cream material 20 containing vegetable fats and oils, powdered sugar 21 containing corn starch and powdered sugar (powdered sugar containing corn starch), and defatted milk powder (skim milk) 23. And are agitated to a uniform mixed state. The viscosity of the second cream mixture 2 is in the range of 50 to 300 (Pa · s).

The vegetable cream material 20 is a so-called whipped cream, which is a cream composed of a single vegetable oil or fat and a cream containing additives such as animal oil and fat, an emulsifier, and a stabilizer in addition to the vegetable oil and fat. The powdered sugar 21 is cornstarch-containing powdered sugar in which about 3 parts by mass of cornstarch is mixed with 100 parts by mass of granulated sugar, and sweetness is added to the second cream mixture 2. Further, the powdered sugar 21 can suppress the separation of the constituent components of the vegetable cream material 20 itself and also the separation from the mixed vegetable cream material 20 and the skim milk powder 23.

The skim milk powder 23 is in the form of a powder from which milk fat and water contained in raw milk and milk have been removed. When the skim milk powder 23 is added to the vegetable cream material 20, the second cream mixture 2 becomes rich. In addition, by blending the skim milk powder 23, the second cream mixture 2 has more elastic properties than the vegetable cream material 20 alone, and the strength of the second cream mixture 2 such as tension, bending, and twisting. Can be improved.

In the second cream mixture 2 forming the nappe 43C in the main body portion 41C of the decorated cake 40C, assuming that the proportion of the vegetable cream material 20 is 100 parts by mass, the blending amount of the powdered sugar 21 is 1.0 to 1.5. It is within the range of parts by mass, preferably 1.0 part by mass. The blending amount of skim milk powder 23 is in the range of 5 to 25 parts by mass, preferably around 10 to 15 parts by mass.

On the other hand, in the second cream mixture 2 forming the decoration 47C (decorative portion 46C) formed on the nappe 43C in a state of having shape retention, the blending amount of the powdered sugar 21 is 1.0 to 1.5 parts by mass. It is within the range of, preferably 1.0 part by mass. The blending amount of skim milk powder 23 is in the range of 20 to 30 parts by mass, preferably around 22 parts by mass.

Next, a method for producing the second cream mixture 2 will be described with reference to FIGS. 4 and 5. FIG. 4 is a flowchart showing the process of producing the second cream mixture.

As shown in FIG. 4, first, the required blending amounts of the vegetable cream material 20 and the powdered sugar 21 are weighed, and then the vegetable cream material 20 and the powdered sugar 21 are placed in one bowl, and the plant is planted. The cream material 20 and powdered sugar 21 are mixed in this bowl in a state of being immersed in ice water, and stirred with a mixer (S21).

By continuing to stir the vegetable cream material 20 and the powdered sugar 21 for a while, a thick creamy primary mixture is produced (S22). When such a primary mixture is produced, skim milk powder 23 is added to the primary mixture. At this time, in the bowl, the skim milk powder 23 is in the state of finely dispersed powder. Next, the powdered skim milk powder 23 and the primary mixture are mixed and stirred with a mixer while whipping (S23).

Next, when the secondary mixture obtained by mixing the defatted milk powder 23 and the primary mixture was continuously stirred, the viscosity of the secondary mixture became, for example, 100 to 150 (Pa · s), as shown in FIG. , A pointed angular protrusion 5 is formed on the surface of the secondary mixture in a state of standing upright. The creamy secondary mixture in such a state does not contain any large air pockets, contains invisible fine bubbles, and is mixed in a uniform and high-density state to ensure smooth viscosity. At the same time, it is prepared to have shape-retaining properties. That is, the creamy secondary mixture is a nappe 43 of the decorated sponge cake 40 and a second cream mixture 2 having properties suitable for modeling the decorative portion 46. Thus, the second cream mixture 2 is produced (S24).

When the produced second cream mixture 2 is to be colored to a desired color, the food coloring is added to the second cream mixture 2 and stirred, and the second cream mixture 2 is colored to the color exhibited by the food coloring.

Next, a method for producing cake confectionery according to the embodiment will be described. 6A and 6B are explanatory views showing a state in which a cream mixture is filled, in which FIG. 6A shows a case where a piping bag is filled, and FIG. 6B is a diagram showing a case where a cornet is filled.

In the case of making a decorated sponge cake 40 using the first cream mixture 1 as in the decorated cakes 40A and 40B, the method for producing a cake confectionery according to the embodiment is to use the first cream mixture 1 in the main body 41. By the first coating step of forming the nappe 43 covering the surface 42a of the sponge cake 42 and the first cream mixture 1, a geometrically shaped decoration 47 (decorative portion 46) having a shape-retaining property is formed. , Has a first decorating step of decorating on the nappe 43.

Assuming that the amount of the animal cream material 10 is 100 parts by mass, in the first cream mixture 1 used for forming the nappe 43 in the first coating step, the blending amount of the powdered gelatin 11A is 0.5 to 1.5 parts by mass. Is within the range of. Further, in the first cream mixture 1 used for modeling the decoration 47 (decorative portion 46) in the first decoration step, the blending amount of the powdered gelatin 11A is in the range of 1.5 to 2.5 parts by mass. Then, as shown in FIG. 6, when the decoration 47 is formed by the first cream mixture 1 squeezed out by the piping bag 60 or the cornet 65 filled with the first cream mixture 1, the first cream mixture at the time of molding the decoration 47 is formed. The viscosity of 1 is approximately 100 to 150 (Pa · s).

On the other hand, in the case of making a decorated sponge cake 40 using the second cream mixture 2 like the decorated cake 40C, the method for producing a cake confectionery according to the embodiment is to use the second cream mixture 2 and the sponge of the main body 41. By the second coating step of forming the nappe 43 covering the surface 42a of the cake 42 and the second cream mixture 2, the geometric three-dimensional decoration 47 (decorative portion 46) having a shape-retaining property is napped. 43 has a second decorating step of decorating on top.

Assuming that the amount of the second cream mixture 2 is 100 parts by mass, in the second cream mixture 2 used for forming the nappe 43 in the first coating step, the blending amount of the powdered sugar 21 is 1.0 to 1.5 parts by mass. The blending amount of the skim milk powder 23 is in the range of 5 to 25 parts by mass. Further, in the second cream mixture 2 used for modeling the decoration 47 (decorative portion 46) in the second decoration step, the blending amount of the skim milk powder 23 is in the range of 20 to 30 parts by mass. Then, as shown in FIG. 6, when the decoration 47 is formed by the second cream mixture 2 squeezed out by the piping bag 60 or the cornet 65 filled with the second cream mixture 2, the second cream mixture at the time of molding the decoration 47 is formed. The viscosity of 2 is, for example, 100 to 150 (Pa · s).

Next, a procedure for modeling the decoration 47 of the decorated cake 40 of the present embodiment will be briefly described. As described above, the decoration 47 may be modeled using the first cream mixture 1 or the second cream mixture 2. However, the procedure for modeling the decoration 47 is that both cream mixtures are substantially the same. Is the same. Therefore, unless it is necessary to distinguish between the first cream mixture 1 and the second cream mixture 2, for convenience of explanation, the first cream mixture 1 and the second cream mixture 2 are collectively combined with the first cream mixture 1 and the like. Collectively, it will be explained.

FIG. 8 is an explanatory diagram showing how the cream mixture is squeezed out from the piping bag and the decoration is formed on the base. FIG. 9 is an explanatory diagram showing a state in which a cream mixture is squeezed out from a piping bag and a decoration is formed on a flower nail.

As shown in FIG. 6, the first cream mixture 1 and the like are filled in a piping bag 60 with a mouthpiece 61 used for making Western confectionery and a cornet 65. When using the decorated sponge cakes 40A and 40B to form a relatively large decoration 47, such as a decoration that supports a cherry, a decoration 47B that is shaped like a chain, and a decoration 47B that is a three-dimensional shape of a foal. As shown in FIG. 8, the decoration 47 is formed into a desired shape while squeezing the first cream mixture 1 and the like squeezed from the mouthpiece 61 of the piping bag 60 onto the nappe 43.

On the other hand, for example, in the case where the decorative sponge cake 40C is used to finely shape the small petals, the detailed decoration 47C such as fine leaves, etc., the decoration 47C is from the piping bag 60 to the flower nail 80. The first cream mixture 1 and the like are squeezed out onto a dish 81 and formed into a desired shape, and the first cream mixture 1 and the like are squeezed out from a cornet 65 to a nappe 43 or the like and formed into a desired shape.

In the second cream mixture 2, when the skim milk powder 23 is contained in the second cream mixture 2 in addition to the powdered sugar 21, the second cream mixture 2 maintains good fluidity discharged from the cornet 65. At the same time, it becomes elastic and has a certain strength. Therefore, even if the decoration 47 is a flower whose petals are expanded many times like the decoration 47B or a symbolic character, it is easy to realistically shape the decoration 47 by the second cream mixture 2 squeezed. can.

That is, in the process of forming the first cream mixture 1 and the like, foaming is promoted by stirring (in FIG. 2, S4 and FIG. 4, S13), but the bubbles burst regardless of whether they are large bubbles or fine bubbles. When the accompanying stirring is performed, the air contained in the first cream mixture 1 and the like as bubbles is released to the outside as much as possible. As a result, the first cream mixture 1 and the like are invisible and contain fine bubbles, but are in a relatively dense state, and are suitable for squeezing the decoration 47 even when squeezed with a piping bag 60 or a cornet 65. Moderate viscosity (100-150 (Pa · s)) and fluidity.

Moreover, particularly in the case of the second cream mixture 2, by blending the skim milk powder 23, the second cream mixture 2 can be adjusted to an appropriate hardness sufficient to maintain the shape retention of the decoration 47. On the other hand, although the second cream mixture 2 is not excessively hard in viscosity so that it can flow out and squeeze out from the discharge port of the cornet 65 (the tip of the lower left in FIG. 6). It has an excellent elasticity. As an example of qualitatively showing the elasticity, in FIG. 5, in S24, in the second cream mixture 2 produced in the bowl through stirring by the mixer, the rotary blade of the mixer is immersed in the second cream mixture 2. Even if the mixer is lifted upward to pull this rotary blade out of the second cream mixture 2, the bowl that is connected to the rotary blade by the second cream mixture 2 is also integrated with the rotary blade. It is strong enough to be lifted.

Therefore, in the case of the decorated sponge cake 40A using the first cream mixture 1, the decorative 47A having a step on the outer peripheral side of the nappe 43A is shaped with a shape-retaining property. Is done. Further, in the case of the decorated sponge cake 40B, the inclined surface of the nappe 43B has a decoration 47B formed in a substantially chain shape, and the outer peripheral surface has a decoration 47B having a foal three-dimensionally formed. The decoration 47B or the like in which the band is formed can be formed in a state of having shape retention. Further, in the case of the decorated sponge cake 40C using the second cream mixture 2, on the surface of the nappe 43C, from the upper surface to the outer peripheral surface, it is as if the snow accumulated on the roof collapses. It is possible to model the decoration 47C, which is shaped like a dripping downward, the flower that expands the petals many times, and the decoration 47C, which is a three-dimensional shape of characters rich in design, in a state of retaining shape. ing.

Next, the actions and effects of the decorated cake 40 according to the present embodiment and the method for producing the same will be described.

In the decorated cake 40 according to the present embodiment, in the cake confectionery in which the cream is applied on the surface 42a of the sponge cake 42 (main body 41), the first cream is an animal product containing 35 parts by mass or more of milk fat. A first cream mixture containing an edible animal cream material 10 made of fats and oils, powdered gelatin 11A, and an additive 12 which is either granulated sugar 12A or sweetened condensed milk 12B and stirred into a uniform mixed state. 1 and the nappe 43 covering the surface 42a of the sponge cake 42 is formed by the first cream mixture 1. In the first cream mixture 1 forming the nappe 43, the animal cream material 10 is made of powdered gelatin with respect to 100 parts by mass. The blending amount of 11A is in the range of 0.5 to 1.5 parts by mass, and the viscosity of the first cream mixture 1 is in the range of 50 to 300 (Pa · s). do. Due to this feature, in the decorated cake 40 in which the nappe 43 having no extreme unevenness on the surface is formed by the first cream mixture 1, the nappe 43 has a shape-retaining property and a high cream density. In the state, it is finished in a continuous and beautiful surface shape like a cotton / silk fabric.

Further, in the decorated cakes 40A, 40B (40) and the like according to the present embodiment, the decoration 47 (decorative portion 46) such as the decoration 47A, 47B is on the nappe 43 such as the nappe 43A, 43B, and the first cream mixture. In the first cream mixture 1 which is formed into a geometric three-dimensional shape in a state of having a shape-retaining property and forms a decoration 47, the animal cream material 10 is mixed with 100 parts by mass of powdered gelatin 11A. The amount is in the range of 1.5 to 2.5 parts by mass. Due to this feature, the decoration 47 can be elaborately shaped by the first cream mixture 1 containing fresh cream, as in the illustrated cake 40 with decoration. Moreover, like a Western confectionery that is shaped with icing having a certain hardness, this decoration 47 can be shaped without losing its shape even if it is molded by squeezing the first cream mixture 1. There is. Therefore, the decorated cake 40 has added value, such as being a material that makes the viewer feel affluent and enjoys a more enjoyable time while giving the viewer peace and healing by the shaped decoration 47. It becomes an expensive pastry.

Further, in the decorated cake 40 according to the present embodiment, in the cake confectionery in which the cream is applied on the surface 42a of the sponge cake 42 (main body 41), the second cream is an edible plant containing at least vegetable oil and fat. A second cream mixture 2 containing the sex cream material 20 and powdered sugar 21 containing corn starch and powdered sugar and stirred in a uniform mixed state, wherein the nappe 43 covering the surface 42a of the sponge cake 42 is formed. In the second cream mixture 2 formed of the second cream mixture 2 and forming the nappe 43, the amount of the powdered sugar 21 is 1.0 to 1.5 parts by mass with respect to 100 parts by mass of the vegetable cream material 20. It is characterized in that it is within the range and the viscosity of the second cream mixture 2 is within the range of 50 to 300 (Pa · s). Due to this feature, in the decorated cake 40 in which the nappe 43 having no extreme unevenness on the surface is formed by the second cream mixture 2, the nappe 43 has shape retention and has a high cream density. , It is finished in a continuous and beautiful surface shape, just like cotton and silk fabrics.

Further, in the decorated cake 40 according to the present embodiment, the second cream mixture 2 contains skim milk powder 23, and in the second cream mixture 2 forming the nappe 43, 100 parts by mass of the vegetable cream material 20 is used. On the other hand, the blending amount of skim milk powder 23 is in the range of 5 to 25 parts by mass. Due to this feature, the second cream mixture 2 has a shape-retaining property, and by blending skim milk powder 23, it has a property of having a certain strength as well as elasticity while maintaining good fluidity, even on an inclined surface. Even if the nappe 43C is formed, the surface does not collapse and the formed surface shape can be maintained.

Further, in the decorated cake 40 according to the present embodiment, the second cream mixture 2 contains skim milk powder 23, and the decoration 47 is on the nappe 43 due to the second cream mixture 2 in terms of shape retention. In the second cream mixture 2, which is formed into a geometrically three-dimensional shape and forms a decoration 47, the amount of the skim milk powder 23 is 20 to 30 with respect to 100 parts by mass of the vegetable cream material 20. It is characterized by being within the range of parts by mass. Due to this feature, as illustrated in the decorative sponge cake 40C, even if the decorative cake 40 is decorated with the geometrically shaped decoration 47C (47) or the like, the decoration 47C has a shape-retaining property. (47) is elaborately shaped by the second cream mixture 2 containing whipped cream. Moreover, even if the decoration 47 is formed by squeezing the second cream mixture 2, it can be shaped without losing its shape like a Western confectionery whose decoration is shaped by icing having a certain hardness. There is. Therefore, the decorated cake 40 has added value, such as being a material that makes the viewer feel affluent and enjoys a more enjoyable time while giving the viewer peace and healing by the shaped decoration 47. It becomes an expensive pastry.

Therefore, according to the decorated cake 40 according to the present embodiment, the decoration 47 having a three-dimensional shape, which is characteristic in design, is decorated on the nappe 43 and the main body 41 with the first cream mixture 1 and the second cream mixture 2. Even in this case, the decoration 47 (decorative portion 46) can be elaborately shaped while maintaining the shape-retaining property, which is an excellent effect.

Further, in the method for producing a decorated cake 40 according to the present embodiment, in the method for producing a cake confectionery in which cream is applied on the surface 42a of the sponge cake 42 (main body 41), the milk fat content is 35 parts by mass or more. The edible animal cream material 10 made of animal fat and oil and powdered gelatin 11A were contained and adjusted to a viscosity within the range of 50 to 300 (Pa · s) by stirring until a uniform mixture was obtained. To produce the first cream mixture 1, as the first cream, to have a first coating step of forming a nappe 43 covering the surface 42a of the sponge cake 42, the first used in the first coating step. The 1 cream mixture 1 is characterized in that the blending amount of the powdered gelatin 11A is in the range of 0.5 to 1.5 parts by mass with respect to 100 parts by mass of the animal cream material 10. Due to this feature, when the nappe 43 having no extreme unevenness on the surface is formed with the first cream mixture 1 with respect to the decorated cake 40, the nappe 43 has a shape-retaining property and a high cream density. Can be easily finished into a continuous and clean surface shape, just like a cotton / silk fabric.

Further, in the method for producing the decorated cake 40 according to the present embodiment, the geometric three-dimensional decoration 47 (decorative portion 46) having a shape-retaining property is attached to the nappe 43 by the first cream mixture 1. In the first cream mixture 1 having the first decoration step to decorate and used in the first decoration step, the blending amount of the powdered gelatin 11A is 1.5 to 100 parts by mass of the animal cream material 10. It is characterized by being within the range of 2.5 parts by mass. This feature allows the decoration 47 to be elaborately shaped by the first cream mixture 1 containing fresh cream, as in the illustrated cake 40 with decoration. Moreover, even if the decoration 47 is molded by drawing the first cream mixture 1, it can be easily shaped by suppressing the shape loss like a Western confectionery in which the decoration is shaped by icing having a certain hardness. can.

Further, the method for producing a decorated cake 40 according to the present embodiment is characterized in that the viscosity of the first cream mixture 1 at the time of molding the decoration 47 is 100 to 150 (Pa · s). Due to this feature, the decoration 47 can be uniformly shaped regardless of its shape in a state of being elaborately suppressed from losing its shape.

Further, in the method for producing a decorated cake 40 according to the present embodiment, in the method for producing a cake confectionery in which cream is applied on the surface 42a of a sponge cake 42 (main body 41), an edible plant containing at least vegetable oil and fat is used. The sex cream material 20 and powdered sugar 21 containing corn starch and powdered sugar were contained, and the viscosity was adjusted to be in the range of 50 to 300 (Pa · s) by stirring until a uniform mixed state was obtained. 2 To produce the cream mixture 2, as the second cream, to have a second coating step of forming a nappe 43 covering the surface 42a of the sponge cake 42, the second to be used in the second coating step. The 2 cream mixture 2 is characterized in that the blending amount of the powdered sugar 21 is in the range of 1.0 to 1.5 parts by mass with respect to 100 parts by mass of the vegetable cream material 20. Due to this feature, when the nappe 43 having no extreme unevenness on the surface is formed in the second cream mixture 2 with respect to the decorated cake 40, the nappe 43 has a shape-retaining property and a high cream density. Can be easily finished into a continuous and clean surface shape, just like a cotton / silk fabric.

Further, in the method for producing the decorated cake 40 according to the present embodiment, the second cream mixture 2 contains skim milk powder 23, and the second cream mixture 2 used in the second coating step is a vegetable cream material. 20 is characterized in that the blending amount of skim milk powder 23 is in the range of 5 to 25 parts by mass with respect to 100 parts by mass. Due to this feature, the second cream mixture 2 has a property of having a certain strength as well as elasticity while maintaining good fluidity by blending skim milk powder 23. Therefore, even if the decoration 47 is in the form of dripping downward on the surface of the nappe 43C, for example, from the upper side to the outer peripheral side as if the snow accumulated on the roof collapses, the decoration 47 loses its shape due to sagging. Instead, the decoration 47 can be realistically modeled with the squeezed second cream mixture 2.

Further, in the method for producing the decorated cake 40 according to the present embodiment, the second cream mixture 2 contains skim milk powder 23, and the second cream mixture 2 has a geometrical shape-retaining property. In the second cream mixture 2 used in the second decoration step, which has a second decoration step of decorating the nappe 43 with the decoration 47 (decoration portion 46) having a three-dimensional shape, the vegetable cream material 20 is 100. The blending amount of the skim milk powder 23 is in the range of 20 to 30 parts by mass with respect to the mass portion. Due to this feature, the second cream mixture 2 has a property of having a certain strength as well as elasticity while maintaining good fluidity by blending skim milk powder 23. Therefore, the second cream mixture is squeezed even if the decoration 47 has a complicated geometric three-dimensional shape, for example, a flower that spreads petals in multiple layers, a decoration 47C of a symbolic character, and the like. 2 enables the decoration 47 to be shaped more delicately and realistically.

Further, the method for producing a decorated cake 40 according to the present embodiment is characterized in that the viscosity of the second cream mixture 2 at the time of molding the decoration 47 is 100 to 150 (Pa · s). Due to this feature, the decoration 47 can be uniformly shaped regardless of its shape in a state of being elaborately suppressed from losing its shape. That is, the decoration 47C (decoration 47) can be elaborately shaped by the second cream mixture 2 containing the whipped cream, as in the decorative sponge cake 40 such as the decorated sponge cake 40C exemplified. Moreover, this decoration 47C was piled up on the surface of the nappe 43C from the upper side to the outer peripheral side by the squeezing of the second cream mixture 2, like a Western confectionery in which the decoration was shaped by icing having a certain hardness. Even in the form of dripping downwards, flowers with multiple petals, and three-dimensional characters with rich designs, it is possible to prevent the shape from collapsing as if the snow had collapsed.

Therefore, according to the method for producing the decorated cake 40 according to the present embodiment, the decorative 47 having a three-dimensional shape, which is characteristic in terms of design, is provided with the first cream mixture 1 and the second cream mixture 2 in the nappe 43 and the main body 41. Even when the decoration is made, the decoration 47 (decorative portion 46) can be elaborately shaped while maintaining the shape-retaining property, which is an excellent effect.

Although the present invention has been described above in accordance with the embodiment, the present invention is not limited to the above embodiment, and can be appropriately modified and applied without departing from the gist thereof.

For example, in the embodiment, the decorated cake confectionery 40A, 40B, and 40C of Examples 1 to 3 are exemplified to explain the decorated cake confectionery 40, but the first cream and the second cream are used for modeling. The decoration is not limited to the embodiment, and may be a geometric three-dimensional shape, for example, a pattern, a pattern, a character, or the like, and is formed by freely squeezing out the first cream or the second cream. Anything is fine as long as it is.

1 1st cream mixture (1st cream)
2 Second cream mixture (second cream)
10 Animal cream 11A Powdered gelatin 12 Additive 12A Granulated sugar (sugar)
12B sweetened condensed milk (condensed milk)
20 Vegetable cream 21 Powdered sugar (powdered sugar with cornstarch)
23 Skim milk powder
40, 40A, 40B, 40C Decorated sponge cake (cake confectionery)
41, 41A, 41B, 41C Main body (base)
42 Sponge cake (base)
42a Surface 43, 43A, 43B, 43C Nappe (surface layer)
47, 47A, 47B, 47C Decoration (decoration)

Claims (12)

In cake confectionery with cream on the surface of the base
As the first cream, an edible animal cream material made of animal fat containing 35 parts by mass or more of milk fat, gelatin, and an additive which is either sugar or condensed milk are contained and uniformly mixed. A first cream mixture made by stirring to a state,
A surface layer covering the surface of the base is formed by the first cream mixture.
In the first cream mixture forming the surface layer portion, the blending amount of the gelatin is in the range of 0.5 to 1.5 parts by mass with respect to 100 parts by mass of the animal cream material, and the first. The viscosity of the cream mixture of 1 is in the range of 50 to 300 (Pa · s).
A cake confectionery featuring. In the cake confectionery according to claim 1,
On the surface layer portion, the decoration is formed into a geometric three-dimensional shape with the shape-retaining property by the first cream mixture.
In the first cream mixture forming the decoration, the blending amount of the gelatin is in the range of 1.5 to 2.5 parts by mass with respect to 100 parts by mass of the animal cream material.
A cake confectionery featuring. In cake confectionery with cream on the surface of the base
The second cream contains at least an edible vegetable cream material containing vegetable fats and oils and cornstarch-containing powdered sugar containing cornstarch and powdered sugar, and is stirred into a uniform mixed state. It is a mixture and
A surface layer covering the surface of the base is formed by the second cream mixture.
In the second cream mixture forming the surface layer portion, the blending amount of the powdered sugar containing cornstarch is in the range of 1.0 to 1.5 parts by mass with respect to 100 parts by mass of the vegetable cream material. And,
The viscosity of the second cream mixture is in the range of 50 to 300 (Pa · s).
A cake confectionery featuring. In the cake confectionery according to claim 3,
The second cream mixture contains skim milk powder,
In the second cream mixture forming the surface layer portion, the blending amount of the skim milk powder is in the range of 5 to 25 parts by mass with respect to 100 parts by mass of the vegetable cream material.
A cake confectionery featuring. In the cake confectionery according to claim 3 or 4.
The second cream mixture contains skim milk powder,
On the surface layer portion, the decoration is formed into a geometric three-dimensional shape by the second cream mixture in a shape-retaining state.
In the second cream mixture forming the decoration, the blending amount of the skim milk powder is in the range of 20 to 30 parts by mass with respect to 100 parts by mass of the vegetable cream material.
A cake confectionery featuring. In the method of making cake confectionery with cream applied on the surface of the base
An edible animal cream material made of animal fat containing 35 parts by mass or more of milk fat and gelatin are contained, and the mixture is stirred until a uniform mixture is obtained to have a viscosity of 50 to 300 (Pa · s). To produce a first cream mixture adjusted within the range,
As the first cream, having a first coating step of forming a surface layer portion covering the surface of the base with the first cream mixture.
In the first cream mixture used in the first coating step, the blending amount of gelatin is in the range of 0.5 to 1.5 parts by mass with respect to 100 parts by mass of the animal cream material.
A method for manufacturing cake confectionery. In the method for producing cake confectionery according to claim 6.
Having a first decoration step of decorating the surface layer portion with a geometric three-dimensional shape decoration having a shape-retaining property by the first cream mixture.
In the first cream mixture used in the first decoration step, the blending amount of the gelatin is in the range of 1.5 to 2.5 parts by mass with respect to 100 parts by mass of the animal cream material.
A method for manufacturing cake confectionery. In the method for producing cake confectionery according to claim 7.
The viscosity of the first cream mixture at the time of molding the decoration is 100 to 150 (Pa · s).
A method for manufacturing cake confectionery. In the method of making cake confectionery with cream applied on the surface of the base
It contains at least an edible vegetable cream containing vegetable fats and oils and cornstarch-containing powdered sugar containing cornstarch and powdered sugar, and is stirred until a uniform mixture is obtained to have a viscosity of 50 to 300 (Pa · s). To produce a second cream mixture adjusted within the range of),
As the second cream, having a second coating step of covering the surface of the base with the coating to form a surface layer portion.
In the second cream mixture used in the second coating step, the blending amount of the powdered sugar containing cornstarch is in the range of 1.0 to 1.5 parts by mass with respect to 100 parts by mass of the vegetable cream material. thing,
A method for manufacturing cake confectionery. In the method for producing cake confectionery according to claim 9.
The second cream mixture contains skim milk powder,
In the second cream mixture used in the second coating step, the blending amount of the skim milk powder is in the range of 5 to 25 parts by mass with respect to 100 parts by mass of the vegetable cream material.
A method for manufacturing cake confectionery. In the method for producing a cake confectionery according to claim 9 or 10.
The second cream mixture contains skim milk powder,
Having a second decoration step of decorating the surface layer portion with a geometric three-dimensional decoration having a shape-retaining property by the second cream mixture.
In the second cream mixture used in the second decoration step, the blending amount of the skim milk powder is in the range of 20 to 30 parts by mass with respect to 100 parts by mass of the vegetable cream material.
A method for manufacturing cake confectionery. In the method for producing cake confectionery according to claim 11.
The viscosity of the second cream mixture at the time of molding the decoration is 100 to 150 (Pa · s).
A method for manufacturing cake confectionery.

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