JP5619938B2 - Method for manufacturing fruit cake - Google Patents

Description

  In the present invention, dried fruit is mixed with liquor, beef and kenne fat, and minced to produce a minced seed. The minced seed is charged into a cake dough and put into a mold, and the cake dough in the mold The present invention relates to a method for manufacturing a fruit cake obtained by putting fruits into a baking cake.

  Generally, fruit cakes are raisins soaked in Western liquors such as rum and brandy, cakes baked by mixing nuts (for example, see Non-Patent Document 1), or nuts soaked in Western liquor and spices in a lot of butter And a cake baked with dried fruits (for example, Non-Patent Document 2).

  This fruit cake is made, for example, according to the following procedure. First, put unsalted butter in a container and mix with a whisk until soft, then add powdered sugar and mix. In addition, put the pre-egg into the powdered sugar in several portions and mix each time. Here, drain the dried fruit from the rum and sprinkle with the powder. In addition, powdered sugar is mixed with whole eggs, powders are added in two or three times, mixed with a rubber spatula or the like, and dried fruits coated with the powder are added.

  Therefore, the dried fruit is added and mixed into a mold, baked in a preheated oven, the baked cake is removed from the mold, and hot syrup is applied to the surface with a brush. After this syrup has cooled, apply navarge on the top, place dried fruits on it, and shake powdered sugar on it. As a result, a fruit cake with a fruity flavor is obtained.

Large fountain Daijirin

  However, these conventional fruit cakes are made by immersing dried fruits such as apricots and prunes in Western liquors such as rum and brandy, as well as raisins as described above. In addition to unsalted butter and whole eggs, it is made by baking in a mold, so the cake as a whole has a predetermined flavor and texture, but has a strong alcohol odor. For this reason, the flavor and taste attracted by rum and brandy may be impaired, and there is an inconvenience that an imbalance with the texture is inevitable.

The present invention solves the above-mentioned conventional problems, and the purpose of the present invention is to put minced seeds which are dried and dipped in beef together with beef into a cake dough. Another object of the present invention is to provide a method for producing a fruit cake with a good texture that has a rich taste in which the odor component of beef and the like is sufficiently attracted.

In order to achieve the above object, the method for producing a fruit cake according to the present invention adds dry beef and kenne oil, which are not boiled , to a dried fruit, together with alcoholic beverages, nuts, tri-sugar, and spices, and mixes at a low speed in a mixer. Combined with mince seeds, the minced seeds are ripened in a refrigerator for over a year, and the whole eggs and sugar are added to the butter, honey and sugar, sterilized and frozen, yolk , almond poodles, fresh cream, strong powder , Adding a cashew nut and a fruit mix together with the aged mince seed at a low speed to prepare a dough, and putting the dough obtained in the fruit cake preparing step into a mold a method of manufacturing a fruit cake with a firing step of firing put fruits, the inside of the In the niche seed preparation process, whiskey 7.5 kg, brandy 1.35 kg, red wine 2.0 kg and lamb dark 2.7 kg, unboiled raw beef 5.25 kg and kenne fat 7. Add 5 kg, 3.0 kg almond peas, 3.0 kg walnuts, 5.25 kg trivalent sugar and 5.25 kg preservatives, 90 g cinnamon, 90 g ginger, 90 g allspice and 45 g cloves, put in a mixer and rotate at low speed To make mince seeds, put them in a refrigerator and let them mature well at a substantially constant temperature of 3 ° C to 5 ° C. In the fruit cake preparation process, 1.25 kg of butter, 130 g of honey and sugar 1.0kg of whole egg 950g and sterilized and frozen egg yolk 2 Add 50 g, 130 g almond poodle and 80 g fresh cream, 1.25 kg strong flour, 130 g walnuts, 130 g cashew nuts and 250 g fruit mix, and knead in a mixer at low speed. In the baking process, the dough of the fruit cake obtained by preparing the fruit cake is poured into a plurality of molds, and the fruits are put in the dough and then put in an oven at 170 ° C. And firing for 40 to 45 minutes .

As a result, the dried fruit that has been minced with spices, beef and kenne fat has been aged for more than one year, so the alcoholic odor has become softer (no longer stimulating), and the beef and kenne fat components have been added. In addition, a rich and deep-flavored mince seed containing meat juice and the like is obtained. The ripened mince seeds are mixed with butter, honey, sugar, whole eggs, sugar, sterilized, frozen egg yolk , almond poodle, fresh cream, strong powder, nuts and fruit mix, etc. Into a mold and then baked with fruit in this dough, mellow and elegant sweetness with butter, honey, sugar, fragrant sweetness and texture with whole eggs and egg yolk, almond poodle and fresh cream A fruit cake with a moist scent and texture, aroma and fruit flavor from nuts and fruit mix, soft alcohol odor, rich fruit taste, good flavor and taste, and balanced texture Can be obtained.

  According to the present invention, it is possible to make use of a minced seed containing dried fruit having a beef or kenne fat taste component in a cake dough, which has a soft alcohol odor, and a fruit cake obtained by baking and adding funates to the dough Can be made into a rich and tasty taste and taste.

  The present invention has been briefly described above. The best mode for carrying out the present invention will be described below in detail with reference to the accompanying drawings.

It is a flowchart which shows the manufacture procedure of the fruit cake by this invention.

  Hereinafter, the manufacturing method of the fruit cake concerning embodiment of this invention is demonstrated with reference to FIG.

The manufacturing method of the fruit cake concerning this Embodiment consists of the mince seed preparation process A, the fruit cake preparation process B, and the baking process C of dough. First, in the mince seed preparation step A, for example, 20 kg of raisins are prepared from dried fruits such as raisins, apricots, prunes, figs, cranberries and the like. And for this 20 kg raisins, whiskey 7.5 kg, brandy 1.35 kg, red wine 2.0 kg and lamb dark 2.7 kg, beef (Onuma beef from Nanuma, Nanae-cho, Hokkaido) 5.25 kg and kenne fat 7. Add 5 kg, 3.0 kg almond peas, 3.0 kg walnuts, 5.25 kg trivalent sugar and 5.25 kg preservatives, 90 g cinnamon, 90 g ginger, 90 g allspice and 45 g cloves, put in a mixer and rotate at low speed Mix in to make mince seeds. Subsequently, the mince seeds are taken in a container, put in a refrigerator, and aged for 1 year or more at a substantially constant temperature of 3 ° C to 5 ° C. Raisins, walnuts, cinnamon, ginger and gloves are organically grown. In addition, apples used in Presabu are from Nanae-cho, Hokkaido. Red wine uses Hakodate wine additive-free products. Use butter from Hokkaido. Use brandy from Tokachi, Hokkaido.

  The whiskey imparts a smoky flavor (scorched or savory) to the minced varieties, and the brandy imparts a scented fruit flavor. Red wine imparts a unique astringency and sourness to mince varieties, and lamb dark is used to flavor and scent sugarcane. In addition, beef and kenne fat add umami ingredients such as meat juice and fat to minced varieties, and almond walnuts, walnuts, tri-sugar and preservatives give the savory and sweetness of each material to minced varieties. Cinnamon, ginger, allspice and cloves each add a refreshing flavor to the minced seed as a spice.

Next, in the fruit cake charging step B, first, 1.25 kg of butter, 130 g of honey and 1.0 kg of sugar are prepared. And for these butter, honey and sugar, 950 g of whole egg, 250 g of egg yolk sterilized and frozen by adding sugar, 130 g of almond poodle (almond powder) and 80 g of fresh cream, strong powder (cultivated in Rusutsu-gun, Hokkaido ) and the ones) 1.25 kg, walnuts 130g, and cashew 130g and fruit mix 250 g, was added and kneaded at low speed put into a mixer, to the fruitcake charged. The fruit cake dough is made by preparing the fruit cake. In this case, as is well known, the strong flour is coarser than the weak flour, and becomes kneaded by kneading (kneading), so that a moist feeling can be obtained by appropriate moisture adjustment. In addition, the effect of increasing the amount of the cake is obtained, and the hardness of the cake after baking can be adjusted appropriately.

  Subsequently, in the baking step, the dough of the fruit cake obtained by preparing the fruit cake is poured into a plurality of molds, and further fruits such as figs are put in the dough and then put in an oven, for example, Bake at 170 ° C. for 40-45 minutes. In addition, in pouring the dough into the mold, the cake after baking can be smoothly taken out by applying butter or oil in the mold with a brush and pasting the covering paper on the bottom surface and the inner surface.

  The fruit cake thus baked and taken out of the mold is made by putting the minced seeds in which the dried fruit is soaked with Western liquor, beef, etc. and placed in the dough. It is soft and fragrant, with a rich flavor that is well-extracted with umami ingredients such as beef, and has a good flavor and texture. Such dry cakes can be widely sold or placed on a household table.

  The present invention has the effect that the alcohol odor is relieved, and it is possible to finish the cake with a high aroma and rich taste and taste, and the dried fruit is minced with alcohol, beef, etc. It is useful for the manufacturing method of the fruit cake prepared and baked.

A Mince seed preparation process B Fruit cake preparation process C Baking process

Claims (1)

Minced seeds are dried and mixed with alcohol, nuts, tri-sugar, and spices, raw beef and kenne oil that is not boiled , and mixed at a low speed in a mixer to make mince seeds. Seed preparation process, butter, honey and sugar, whole egg, sugar sterilized, frozen egg yolk , almond poodle, fresh cream, strong powder, cashew nut and fruit mix, along with the aged mince seeds A fruit cake having a fruit cake preparation process mixed at low speed and a baking process in which the dough obtained in the fruit cake preparation process is put into a mold, and fruits are placed in the dough and baked. A manufacturing method of
In the mince seed charging step, whiskey 7.5 kg, brandy 1.35 kg, red wine 2.0 kg and rum dark 2.7 kg, unboiled raw beef 5.25 kg and kenne fat 7 per 20 kg of dried fruit (raisin) 0.5 kg, 3.0 kg almond peas, 3.0 kg walnuts, 5.25 kg trivalent sugar and 5.25 kg preservatives, 90 g cinnamon, 90 g ginger, 90 g allspice and 45 g cloves, add to mixer and low speed Mix by rotation to make mince seeds, put them in the refrigerator, and ripen them sufficiently at a constant temperature of 3 ° C to 5 ° C.
In the fruit cake preparation process, 1.25 g of butter, 130 g of honey and 1.0 kg of sugar, 950 g of whole egg, 250 g of egg yolk sterilized and frozen by adding sugar, 130 g of almond poodle and 80 g of fresh cream, .25 kg, 130 g of walnuts, 130 g of cashew nuts and 250 g of fruit mix, put in a mixer and knead at low speed, and make a fruit cake dough by charging this fruit cake.
In the baking process, the dough of the fruit cake obtained by preparing the fruit cake is poured into a plurality of molds, and the fruits are put in the dough and then put in an oven at 170 ° C. for 40 to 45. A method for producing a fruit cake, comprising baking for a minute .

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