JP7076893B2 - Roll cake - Google Patents

Description

The present invention relates to a roll cake having a beautiful cross section and a method for producing the same.

A roll cake is a cake made by baking a sponge cake dough into a sheet, applying a filling material or stacking it, and rolling it into a cake, which has been popular for a long time. In particular, roll cakes that use whipped cream as a filling material have received support from a wide range of age groups for their light texture combination. Ingredients such as fruit pieces and jelly pieces are dispersed in the cream, and are combined with other filling materials such as custard cream and jam.

Recently, various shapes and various manufacturing methods have been proposed for this roll cake, which goes beyond the framework of its general form and manufacturing method.
For example, a shoe sponge roll cake in which a sheet-shaped shoe and a sheet-shaped cake are stacked and a filling cream is rolled in, and a pudding roll cake in which a sheet-shaped pudding is stacked and rolled in a sheet-shaped cake (see, for example, Patent Document 1). ), A roll cake using a cake in which a dough having a heavier specific gravity than the dough is placed on a dough having a lighter specific gravity and baked (see, for example, Patent Document 2) has been proposed.

However, it is complicated to stack and roll two types of baked sheet-shaped bakery products, such as shoe sponge roll cake, and the adhesiveness between the two sheet-shaped bakery products is poor. There was a problem that one of the bakery products cracked or peeled off when it was squeezed. The pudding roll cake described in Patent Document 1 has the same problems as the shoe sponge roll cake, and in order to stably produce the roll cake, a pudding sheet having a thickness and hardness that can be held by hand is used. There was a problem that it had to be manufactured. The roll cake described in Patent Document 2 has a problem that it cannot be stably produced because it is not a two-layered cake because it has a pattern or a cut on the surface.

Japanese Unexamined Patent Publication No. 2001-112407 Japanese Unexamined Patent Publication No. 10-117672

Therefore, an object of the present invention is to provide a roll cake having a beautiful cross section and a method for producing the same, which can be stably produced by a simple production method.

As a result of various studies to solve the above-mentioned problems, the present inventor has found that the above-mentioned problems can be solved by using a sheet-shaped cake in which two or more kinds of cake doughs are layered and baked.
The present invention has been completed based on the above findings, and provides a roll cake composed of a rolled layered cake.

Further, the present invention comprises a step of laminating a cake dough having a relatively lighter specific gravity on a cake dough having a relatively heavy specific gravity to obtain a laminated dough, and baking the laminated dough to form a layered cake. It provides a method for producing a roll cake, which comprises a step of obtaining and a step of winding the layered cake to obtain a roll cake.

According to the present invention, it is possible to obtain a roll cake having a beautiful cross section, which is composed of a plurality of types of cake layers without layer peeling.
Further, according to the method for producing a roll cake of the present invention, a roll cake having a beautiful cross section composed of a plurality of types of cake layers without layer peeling can be stably produced by a simple production method.

Hereinafter, the roll cake of the present invention will be described in detail.
The roll cake of the present invention comprises a rolled layered cake.
In the present invention, the roll cake is a cake obtained by winding a layered cake, and preferably, the filling material is stacked on one surface of the layered cake, and then the surface of the layered cake on which the filling material is stacked is inside. It is a cake that is rolled so that it becomes.
The layered cake in the present invention means a cake obtained by baking a laminated dough in which two or more kinds of cake dough are laminated. It is not a stack of two or more types of sheet cake after baking. Therefore, unlike a composite cake in which baked cakes are laminated, it has a feature that the bondability between layers is good. Bound is a state in which adjacent layers of the layered cake are integrated and peeling is unlikely to occur. Adjacent layers constituting the layered cake are in direct contact with each other, and no inclusions such as a filling material are required between the layers.

Examples of the layered cake used in the roll cake of the present invention include layered cakes produced by obtaining the production process described later. The layered cake consists of 2 to 7 layers, preferably 2 layers of cake.

In the production method of the present invention, it is preferable to use cake dough having different colors from each other because the appearance of the obtained roll cake becomes beautiful.
Also, by increasing the color difference and increasing the contrast and saturation, a more vivid color difference will appear. Therefore, when using sponge cake dough as the cake dough, the egg yolk component is used as the egg component. It is preferable to use only egg white without using.
Further, it is preferable to contain chocolate in at least one layer of the layered cake from the viewpoint that the roll cake has a moist texture and a rich flavor and the contrast with other layers is strong.

The total thickness of the layered cake is preferably 5 to 30 mm, more preferably 8 to 20 mm. If the thickness of the layered cake is less than 5 mm, the winding operation itself becomes difficult, cracks are likely to occur, and the texture and color tone of the two layers may be difficult to recognize. If it exceeds 20 mm, there is a problem that it is easily cracked during winding. Further, the thickness of each layer of the layered cake is preferably 2 to 20 mm, more preferably 3 to 15 mm, independently of each other.

The roll cake of the present invention preferably contains a filling material. The filling material will be described later. In addition, the roll cake of the present invention contains a taste material. The taste material will be described later.

Hereinafter, a preferable method for producing the roll cake of the present invention (hereinafter referred to as the production method of the present invention) will be described by taking as an example the case where a layered cake having a two-layer structure is used.
The manufacturing method of the present invention comprises a step of laminating two types of cake dough having different specific gravity, that is, a cake dough having a relatively heavy specific gravity and a cake dough having a relatively lighter specific gravity than the dough to obtain a laminated dough. Have. By laminating the cake dough with a relatively heavy specific density and the cake dough with a relatively light specific density, a turbid layer is not formed between the two layers, the layers are separated cleanly, and the roll cake has a beautiful cross section. Is to be obtained. In the production method of the present invention, the cake dough having a relatively light density can be laminated on the cake dough having a relatively heavy density, and conversely, the cake dough having a relatively light density can be laminated on the cake having a relatively light density. It is also possible to stack cakes with a heavy specific density. When a cake with a relatively heavy weight is laminated on a cake with a relatively light weight, when the laminated dough is baked, the roll cake is used to prevent the cake dough having a relatively heavy weight from settling during baking. It is advantageous to use a thickening stabilizer or the like on the cake dough having a relatively heavy specific gravity within a range that does not affect the texture to increase the viscosity of the dough. It is preferable to laminate the cake dough having a relatively lighter specific density on the cake dough having a relatively heavier specific gravity because it can be stably produced without considering the dough settling. In the manufacturing method of the present invention, "laminating on top" means that when the laminated dough is baked, the dough laminated on the top is laminated so as to be located on the upper side. The "specific gravity" is a value obtained by dividing the weight of the cake dough in a certain volume by the weight of water in the same volume.

When laminating the cake dough, the relatively heavy cake dough and the light relatively cake dough are laminated so that the thickness of the obtained layered cake is 5 to 30 mm, particularly 8 to 20 mm. Is preferable. When the thickness of the layered cake is 5 mm or more, the winding operation itself is easy, cracks are unlikely to occur, and the texture and color tone of the two layers are easily recognized. Further, if it is 20 mm or less, cracking is less likely to occur during winding.

The cake dough having a heavy specific gravity is a dough having a specific gravity of preferably 0.6 to 1.2, more preferably 0.75 to 1.0, and even more preferably 0.75 to 0.95. By setting the specific gravity of the cake dough, which has a heavy specific gravity, to 0.6 or more, it is possible to prevent the cake dough from being burnt off during baking, and the layer has a uniform thickness. Further, by setting the specific gravity to 1.2 or less, the texture is not too heavy, the fire is improved, and the dough is prevented from being burnt.

The heavy-weight cake dough that can be used in the production method of the present invention is not particularly limited, and is not particularly limited, such as sponge cake dough, butter cake dough, muffin dough, Langdosha dough, panelone dough, popover dough, shoe dough, and macaroon dough. And so on. In the present invention, the butter cake dough is preferable in that stable production is possible and a good texture can be obtained. Among them, butter cake dough that uses a lot of chocolate and / or white chocolate as the origin of fats and oils, such as brownie dough and white brownie dough, is used because a cake with a moist texture and rich flavor can be obtained. It is particularly preferable to do so. "A large amount of chocolate and / or white chocolate cocoa butter is used as the origin of fats and oils" means that the ratio of oils derived from chocolate and / or white chocolate to the fats and oils is preferably 20% by mass or more in total. , More preferably 40% by mass.

The oil content of the cake dough having a heavy specific gravity is preferably 60 to 220% by mass, more preferably 100 to 200% by mass with respect to the flour. If the oil content is less than 60% by mass with respect to the flour, it may be burnt off during baking to form a layer with a uniform thickness, and if it exceeds 220% by mass, the texture is too heavy and the fire is poor. There is a risk of burning.

When the cake dough having a heavy specific weight is a brownie dough or a white brownie dough, the total content of white chocolate and / or chocolate is preferably 100 to 300% by mass, preferably 150 to 250% by mass. % Is more preferable.

The mass% of "flour" used in the present invention is Bakers%, and refers to the amount or content added to 100 parts by mass of the flour used in the cake dough. Specifically, when starch such as cornstarch and tapioca cross-linked starch is used in addition to the content of flour such as wheat flour and rice flour, each raw material when the total amount including those contents is 100% by mass. The blending amount or the component content of the above is expressed in mass%.

The cake dough having a light specific gravity used in the present invention is a dough having a specific gravity of preferably 0.3 to 0.7, more preferably 0.4 to 0.7, and even more preferably 0.4 to 0.6. .. By setting the specific gravity of the cake dough having a light specific gravity to 0.3 or more, the shape-retaining property when made into a roll cake is improved. Further, by setting the specific gravity to 0.7 or less, the texture becomes lighter.

The light-weight cake dough that can be used in the production method of the present invention is not particularly limited, and for example, sponge cake dough, butter cake dough, muffin dough, panelone dough, duckwords dough, popover dough, macaron dough, and the like. Examples include merengue dough. A sponge cake dough is preferable because the effect of the present invention is high.
The cake dough having a light specific gravity preferably has an oil content of 5 to 55% by mass, more preferably 5 to 30% by mass. If the oil content is less than 5% by mass with respect to the flour, a roll cake with a soft texture may not be obtained, and if it exceeds 55% by mass, the texture may be heavy and cracks may occur during winding. be.
In order to reduce the specific gravity of the cake dough, it is preferable to use a method of containing a gas phase, and specifically, it can be adjusted by whipping or injecting gas with a continuous mixer.

The difference between the heavy-weight cake dough and the light-weight cake dough is preferably 0.2 to 0.5, and more preferably 0.3 to 0.5. When the difference in specific gravity is 0.2 or more, the cake has a clearly distinguishable interface between the two layers, and the difference in texture between the two layers can be easily recognized. When the specific gravity difference is 0.5 or less, when the laminated dough is baked, the cake with a heavy specific density is prevented from being baked, and the cake with a light specific density is prevented from being dry, and as a result, cracking during winding is prevented. ..

In the present invention, the specific gravity of the cake dough can be measured, for example, as follows.
First, prepare a measuring cup of a certain volume and measure the weight of the water when it is completely filled. Next, using the measuring cup, the weight of the cake dough when the cake dough is completely put into the cake dough within 1 minute after production is measured. Then, the value obtained by dividing the measured weight of the cake dough by the measured weight of water is taken as the specific weight of the cake dough. The specific gravity of the cake dough shall be measured at 20 ° C.

In the production method of the present invention, the mass ratio of the cake dough having a heavy specific density to the cake dough having a light specific density is preferably 20:80 to 80:20, more preferably 35:65 to 65:35.

The method of laminating the two types of cake dough in the production method of the present invention is not particularly limited. For example, a method of pouring one cake dough into a mold to flatten it and then pouring the other cake dough into layers. Can be mentioned. In the case of cake dough with high viscosity, it may be squeezed out linearly using a squeezing bag.
Further, when laminating two kinds of cake dough, the first layer can be baked or semi-baked and then the second layer can be laminated, but the layer is liable to peel off or crack when the layered cake is rolled up. Therefore, it is preferable to stack two kinds of cake dough.

The production method of the present invention includes a step of baking the obtained laminated dough. By baking the laminated dough, the dough interface is bound, and as a result, a layered cake in which layer peeling is unlikely to occur is obtained. The baking method of the laminated dough is not particularly limited, and a known method can be adopted. Specifically, like ordinary cake dough, baking is preferably performed at 120 ° C. to 250 ° C., more preferably 150 ° C. to 220 ° C. If the baking temperature is less than 120 ° C., the fire is not easily released and the baking time is likely to be extended. If the baking temperature is higher than 250 ° C., the surface is charred and the taste is likely to be deteriorated. The baking time is not particularly limited and can be appropriately determined according to the baking temperature, the type of cake dough, and the like.

The production method of the present invention includes a step of winding the layered cake to obtain a roll cake.
In the production method of the present invention, the layered cake can be internally wound or externally wound. Inner winding means winding the upper surface of the layered cake so as to be inside, and outer winding means winding so that the upper surface of the layered cake is outward. The upper surface of the layered cake means the surface that was located on the upper side when the laminated dough was baked. In the production method of the present invention, when a cake dough having a light specific density is laminated on a cake dough having a heavy specific density, the appearance of the roll cake is similar to that of a roll cake, and the internal phase is not visible, which is surprising. From the viewpoint of ease of winding, it is preferable to use outer winding.
The roll cake of the present invention comprises, for example, a wound body in which a layered cake is wound in a spiral shape. Alternatively, the roll cake of the present invention comprises a cylindrical state in which one side edge of the layered cake on a rectangular shape and the other side edge are made into a circle so as to abut against each other. In the latter case, the filling material can be filled inside the tubular body.

Also, when rolling the layered cake, filling materials such as whipped cream, butter cream, flower paste, custard cream, mousse, jam, bean paste, nougat, mayonnaise, malon paste, almond cream, etc. It is preferable to apply one or more kinds of filling materials such as chocolate cream and cheese cream and wrap them so that the surface to which the filling material is applied is on the inside. At that time, small pieces of taste material such as fruit, jelly, fertilizer, adzuki beans, chocolate chips and the like can be involved at the same time.

It is also possible to produce a layered cake having three or more layers by the above-mentioned method. However, it is easy to control the specific gravity at the time of manufacturing, it does not take time to manufacture, there is no problem in terms of the stability of the dough, and the cross section of the roll cake is not too complicated, so that the two-layered cake It is preferable to manufacture.

Since the roll cake of the present invention has high bonding properties between the layers of the layered cake, cracks do not occur during winding and layer peeling does not occur. Therefore, the layered cake has a beautiful cross section without peeling between layers. In particular, the roll cake of the present invention makes the distinction between layers clear by making the color of each layer of the layered cake different, which also makes the roll cake have a beautiful cross section.
Further, when the roll cake contains a filling material, the water transfer of the filling material to the layered cake is suppressed, so that the texture of the filling material can be suppressed from being dry and a good texture can be maintained for a long time.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited by these examples.

<Manufacturing of cake dough>
[Manufacturing Example 1]
200 parts by mass of white chocolate (oil content 35% by mass) and 100 parts by mass of confectionery margarine "Aroma Decrea: manufactured by ADEKA Co., Ltd. (oil content 81% by mass)" were placed in a bowl and melted in a water bath at 45 ° C.
To this, 140 parts by mass of whole egg (net) and 140 parts by mass of white sugar were added and mixed.
Further, 35 parts by mass of raspberry puree (manufactured by Boiron) and 20 parts by mass of raspberry concentrated paste (manufactured by Nariduka Corporation) were added and mixed.
100 parts by mass of soft flour was added thereto and mixed lightly to obtain a raspberry-flavored butter cake dough having an oil content of 150% by mass and a specific gravity of 0.80.

[Manufacturing Example 2]
170 parts by mass of egg white, 20 parts by mass of egg yolk, 115 parts by mass of white sugar, 20 parts by mass of converted sugar liquid sugar, and 33 mass of foaming emulsified fat for cake "Torte: manufactured by ADEKA Co., Ltd. (oil content 30% by mass)" The portion was put into a mixer bowl and whipped at medium speed for 5 minutes using a wire whipper.
A mixed powder of 100 parts by mass of the soft flour and 2 parts by mass of the baking powder that had been mixed and sieved in advance was added thereto, and the mixture was further whipped at a medium speed for 5 minutes (specific gravity 0.42).
Here, 30 parts by mass of white chocolate-containing sweetened whipped cream (“Maria Neige”: manufactured by ADEKA Co., Ltd. (containing 5% by mass of white chocolate) (oil content 28% by mass)) is added and mixed, and the oil content is 18% against flour. A white sponge cake dough having a mass% and a specific gravity of 0.43 was obtained.

<Manufacturing of roll cake>
[Example 1]
The butter cake dough obtained in Production Example 1 was poured into a top plate (310 mm × 225 mm) lined with silicon paper as a cake dough with a heavy specific gravity to a uniform thickness of 200 g, and the white sponge cake dough obtained in Production Example 2 was used. As a cake dough with a light specific gravity, 300 g was laminated on the upper surface of the butter cake dough so as to have a uniform thickness, and this was baked at 200 ° C on top heat and 160 ° C on bottom heat for 15 minutes to form two layers with a thickness of 13 mm. I got a layered cake. After allowing this layered cake to cool at room temperature, remove it from the top plate, apply 250 g of whipped cream (whipped cream from "Maria Neige: ADEKA Corporation") as a filling material, and then wind it. (Wrapped in an outer roll) to obtain the roll cake of the present invention. When the cross section of the obtained roll cake was observed, it was a roll cake having a beautiful cross section consisting of two kinds of cake layers without layer peeling.

[Comparative Example 1]
The butter cake dough obtained in Production Example 1 is poured into a top plate (310 mm × 225 mm) covered with silicon paper to a uniform thickness of 200 g, and baked at 200 ° C. on top heat and 160 ° C. on bottom heat for 15 minutes to form a sheet. I got a raspberry butter cake.
On the other hand, the white sponge cake dough obtained in Production Example 2 was poured into a top plate (310 mm × 225 mm) covered with silicon paper to a uniform thickness of 300 g, and baked at 200 ° C. on top heat and 160 ° C. on bottom heat for 15 minutes. A sheet of white sponge cake was obtained.
The above white sponge cake is laminated on the above raspberry butter cake, inverted, and 250 g of whipped cream (whipped product of "Maria Neige: Made by ADEKA Co., Ltd.") is applied as a filling material, and then rolled (outer winding). Rolled in) to obtain a comparative roll cake. The surface of the obtained roll cake was cracked, and when the cross section was observed, layer peeling and cracking occurred, and the roll cake had a problem in appearance.

Claims (1)

A step of laminating a cake dough having a relatively lighter specific gravity on a cake dough having a relatively heavy specific gravity to obtain a laminated dough, and a step of baking the laminated dough to have a thickness of 5 to 30 mm. A method for producing a roll cake, comprising a step of obtaining a layered cake and a step of winding the layered cake to obtain a roll cake. The cake dough having a heavy specific gravity has an oil content of 100 to 220% by mass based on powder. The cake dough having a light specific gravity is a sponge cake dough having an oil content of 5 to 30% by mass based on powder and a difference in specific gravity from the cake dough having a heavy specific gravity of more than 0.3 and 0.5 or less . A method for producing a roll cake, in which the obtained layered cake is rolled so that the upper surface is on the outside.