JP4981191B1 - Roll cake and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a roll cake rolled up by replacing a conventional sponge cake part with jelly and a method for producing the roll cake.
SOLUTION: A plate containing a solution containing 2.0 to 2.5% by weight of a gelling agent, 86.0 to 90.0% by weight of water, and 7.5 to 12.0% by weight of sucrose. The jelly layer 1 is prepared, the crepe 2 is placed on the jelly layer 1, the fruit piece 3 cut into small pieces is placed on the crepe, and the cream layer 4 is formed so as to cover the fruit. Roll up to get a roll cake. By interposing the crepe 2 between the jelly layer 1 and the cream layer 4, the shape retention of the entire roll cake can be ensured. Moreover, shape retention can be improved and a food texture can also be changed by freezing.
[Selection] Figure 1

Description

  The present invention relates to a Western confectionery, and more particularly to a roll cake having a novel structure using jelly as an alternative to the sponge cake portion of a conventional roll cake.

  A roll cake is generally a roll of sponge cake baked into a thin rectangular shape, and then a piece of fruit is placed on it. In addition to the general ones, various configurations have been proposed for the purpose of diversifying the taste.

  As an example, Patent Document 1 discloses that a plurality of different types of semi-kneaded materials are applied to a spread thin sponge cake in parallel or in an indefinite shape, or a plurality of different types of solid materials are placed in different locations. And a technique for providing a texture that cannot be obtained with a general roll cake.

  Patent Document 2 discloses a roll cake that does not impair the shape of the pudding even if the pudding is placed on a sponge cake and rolled up, and a method for producing the roll cake.

  On the other hand, jelly is a solution containing fruit juice and sugar solidified with a gelling agent represented by gelatin, and by adding flavorings, pulp, dairy products, chicken eggs, acidulants, etc., the texture, It can be diversified in taste and has a unique smooth texture, so it is frequently used as a confectionery material.

  By using this as an alternative to sponge cake, it can be expected to obtain a unique roll cake that has not been found in the past, but it is brittle like the pudding, and the content is a highly fluid cream, There is a problem that it is practically impossible to roll up.

  JP 2006-158212 A   JP 2001-112407 A

  Therefore, the subject of this invention is providing the roll cake rolled up with the jelly, and its manufacturing method.

  In order to solve the above-mentioned problems, the present invention has been made as a result of intensive studies on a method of winding up jelly using a thin and solid food material.

  That is, the present invention relates to a gelling agent comprising at least one selected from 2.0 to 2.5% by weight of gelatin, pectin, agar and carrageenan, 86.0 to 90.0% by weight of water, 7.5 Covering a layer of jelly containing ˜12.0 wt% sucrose, a crepe resting on the jelly layer, a fruit strip resting on the crepe, and the fruit strip A roll cake is obtained by rolling a material having a cream layer formed as described above with the cream layer inside.

  The present invention also relates to a gelling agent comprising at least one selected from 2.0 to 2.5% by weight of gelatin, pectin, agar, and carrageenan, 86.0 to 90.0% by weight of water, 7.5 A plate-like jelly layer is obtained using a solution containing ˜12.0% by weight of sucrose, a jelly preparation step, a crepe is placed on the jelly layer, and a fruit strip on the crepe The roll comprising: forming a cream layer so as to cover the fruit layer; forming a cream layer so as to cover the fruit layer; winding the cream layer inside; It is a manufacturing method of a cake.

  Moreover, this invention has the freezing process hold | maintained at the temperature of -5 degrees C or less after the said winding-up process, It is a manufacturing method of the said roll cake characterized by the above-mentioned.

  According to the present invention, the crepe is interposed between the jelly and the cream as described above, whereby the shape of the cream and the jelly can be retained, and the roll cake using the jelly can be manufactured as an alternative to the sponge cake. .

  In addition, the roll cake of the present invention is preferably subjected to a freezing treatment after being rolled up in order to improve shape retention. However, if the temperature is excessively low, there is a problem such as that it takes time to return to a temperature suitable for eating. Therefore, the appropriate temperature can be realized in a freezer of a general refrigerator, and is −5 to −30 ° C. Is desirable. As a result, there is also a secondary effect that a texture like ice cream can be obtained.

  Further, in the present invention, the mixing ratio of each component of the solution for obtaining the jelly is limited as described above, because if it is in a range other than this, required physical properties and texture cannot be obtained. Moreover, it does not specifically limit as a fruit put on a crepe, What is generally used for a cake, such as a strawberry, an apple, a peach, an edible cheek, and a bean, is mentioned. Of course, it is possible to use fresh cream for the cream or add fruit juice such as lemon juice.

  The schematic diagram which shows the cross section of the roll cake which concerns on this invention.   The schematic diagram which shows the cross section of the state before winding up to a roll.

  Next, embodiments of the present invention will be described with reference to specific drawings.

  FIG. 1 is a schematic view showing a cross section of a roll cake according to the present invention. FIG. 2 is a schematic diagram showing a cross-section in a state before being wound up on a roll. 1 and 2, 1 is a jelly layer, 2 is a crepe, 3 is a piece of fruit cut into pieces, and 4 is a cream layer.

  Here, 20 g of the gelling agent, 800 g of water, and 88 g of granulated sugar are weighed, kept at a temperature of 80 ° C., stirred until uniform, poured into a mold and hardened, and the thickness is about A 10 mm jelly layer was obtained.

  Next, a crepe of the same size as the jelly layer was prepared, placed on the jelly layer, cut into a size of about 5 mm, pineapple, edible cheeks, boiled green soybeans, and sweetened by crushing them. Was placed to a thickness of about 5 mm.

  Next, fresh cream mixed with lemon juice was applied to a thickness of about 8 mm to obtain a roll cake material as shown in FIG. This was rolled up to prepare a roll cake having a cross-sectional shape as shown in FIG. 1, and subjected to a freezing treatment at −15 ° C. using a freezer.

  As described above, according to the present invention, it is possible to provide a roll cake having an unprecedented texture and taste. In addition, this invention is not limited to the said embodiment, For example, it has normal knowledge in the field | area of this invention, such as using fruits other than the above or adding fruit juices other than lemon juice It goes without saying that design changes within a range that does not depart from the gist of the present invention, including various modifications and corrections that can be conceived by those skilled in the art, are also included in the present invention.

1 Jelly layer 2 Crepe 3 Finely cut fruit pieces 4 Cream layer

Claims (3)

  Gelling agent containing at least one selected from 2.0 to 2.5% by weight of gelatin, pectin, agar, carrageenan, 86.0 to 90.0% by weight of water, 7.5 to 12.0% by weight A jelly layer containing sucrose, a crepe placed on the jelly layer, a fruit strip placed on the crepe, and a cream formed to cover the fruit strip A roll cake, characterized in that a material having a layer is rolled with the cream layer inside.   Gelling agent containing at least one selected from 2.0 to 2.5% by weight of gelatin, pectin, agar, carrageenan, 86.0 to 90.0% by weight of water, 7.5 to 12.0% by weight A plate-like jelly layer is obtained using a solution containing sucrose, a jelly preparation step, a crepe is placed on the jelly layer, and a fruit piece is placed on the crepe, a fruit layer formation The roll cake according to claim 1, further comprising a step of forming a cream layer so as to cover the fruit layer, a cream layer forming step, and winding the cream layer inside. Production method.   It has the freezing process hold | maintained at the temperature of -5 degrees C or less after the said winding-up process, The manufacturing method of the roll cake of Claim 2 characterized by the above-mentioned.

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