JPH0373251B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a cake that has excellent dispersibility of additives and takes advantage of its properties, and a method for producing the same.
In detail, additives such as fruits and vegetables, sugars such as sugar, salts such as table salt, and added liquids and solids such as flavorings are uniformly dispersed without locally coagulating, and the sponge cake has a soft texture. The feeling relates to the cake that remains intact as well as the method of making it.

Generally, confectionery such as castella cake and sponge cake are manufactured by baking confectionery dough whose main ingredients are wheat flour, eggs, butter, sugar, etc. on a baking board. These castella cakes and sponge cakes have an extremely soft texture and are one of the most popular confectioneries, and various cakes are manufactured using them. However, since various additives are added to the confectionery dough and then baked, problems such as loss of the properties of the additives occur.

In other words, even if confectionery dough is kneaded uniformly, additives such as sugar and salt will inevitably accumulate and solidify in some areas during baking, making it difficult to disperse them uniformly throughout the dough. It's extremely difficult. For this reason, it has the disadvantage that it is difficult to obtain a mellow taste or soft texture. Furthermore, natural juices such as fruits and vegetables may be added as additives, or various vitamins, wine, etc. may be added to improve the texture and nutritional value. However, these additives thermally decompose during baking of confectionery dough, making it difficult to maintain their naturally obtained state, and the types of additives are naturally limited.

Therefore, the present inventors conducted research on confectioneries that can be uniformly dispersed and added to any type of additives, while still maintaining the texture and texture of cakes such as castella cakes and sponge cakes. It has been found that it is extremely effective to bake sponge cake, castella cake, etc. in advance, then crush or crush it into fine pieces, add and knead additives in this fine piece, and mold this kneaded product. I understand.

The present invention was established based on the above-mentioned findings. Specifically, vitamins, various natural fruit juices, wine, Western liquor, and other liquid additives are added to a crushed sponge cake, and then added to the sponge cake in a crushed state. We propose a cake with an extremely soft and mellow taste that can be uniformly dispersed in the liquid, and a method for producing the cake.

Hereinafter, the present invention will be explained in detail with reference to the drawings.

In addition, FIG. 1 and FIG. 2 are each cross-sectional view of the cake based on each Example of this invention.

First, in FIG. 1, a cake, generally designated by the reference numeral 1, consists primarily of shreds 2. These fragments 2 are solidified into a desired shape and integrated.

That is, each fragment 2 is obtained by crushing a sponge cake or the like that has been baked in advance. Usually, it is obtained by baking confectionery dough made of flour, butter, eggs, etc. to make a sponge cake, and then crushing this sponge cake using a crusher, for example.
It can also be obtained by crushing a sponge cake by other methods. Incidentally, sponge cakes such as castella can be obtained by baking confectionery dough in the conventional manner as described above, but the composition of raw materials for the confectionery dough at this time is adjusted depending on the desired texture, taste, etc. However, no matter which texture, taste, etc. are to be obtained, in order to maintain the characteristics of a sponge cake, it is necessary to contain at least flour, eggs, butter, etc.

Next, it is composed of the shredded materials 2 as described above, and contains liquid additives, and solid additives 3 such as almonds, chestnuts, etc. are evenly distributed and interposed between the shredded materials 2. At this time, liquid additives such as natural fruit juice, wine, whiskey, and honey are usually added, but when this liquid additive is added, a part of the shredded material 2 is properly moistened, and a predetermined amount is obtained. tackiness is produced. Therefore, in this state, it can be easily molded into a desired shape by applying appropriate pressure, as described later.

When the cake is constructed as described above, additives such as liquid are uniformly dispersed between the main components of the crushed material 2, and no heat treatment is performed after molding. Therefore, natural fruit juices, wine, vitamins, etc. can fully exhibit their properties and have an extremely soft texture.

Further, the surface of the cake 1 may be covered with a second layer as desired.
As shown in the figure, the surface can be coated with, for example, thiokolate or the like to form a coating layer 4. This coating layer 4 can maintain the shape of the internal cake, resulting in an extremely delicious confectionery.

Although the cake having the above structure can be manufactured by any method, it can be manufactured as follows.

For example, FIGS. 3a, b, c, and d are explanatory diagrams of the steps of molding a cake according to one embodiment of the present invention, and the cake is molded through the steps shown in FIG.
Prior to this, after baking the sponge cake as described above, the sponge cake is crushed, and desired additives are added thereto and mixed uniformly.

Next, the mold 5 shown in FIG. 3a is filled with the mixture 6, and the mixture 6 is pressed by a push rod 7 that can be raised and lowered. This mold 5 includes an upper mold 5a and a lower mold 5b.
The upper mold 5a is rotatably supported by a pivot rod 5c with respect to the lower mold 5b.
When a through mold is formed in the upper mold 5a, the pressing ratio of the mixture can be adjusted by adjusting the length or thickness of the through mold, and the mixture 6 is molded by a mold having a desired shape formed in the lower mold 5b. be done. Therefore, at the start of molding, the mixture 6 is filled up to the penetrating mold of the upper mold 5a, and the push rod 7
is lowered to press the mixture 6 as shown in FIG. 3b. As shown in FIG. 3c, this mixture 6 is pressed to the level of the lower die 5b, and the mixture 6 is
is molded into the shape of the lower mold 5b. However, in this case, the push rod 7 can be continuously lowered from the state shown in FIG. 3a to the state shown in FIG. It is preferable to do this separately,
It is preferable to move the push rod 7 up and down as many times as possible to divide the pressing process into several steps so that the mixture 6 can be pressed more uniformly, and in particular, the separation of the liquid components in the mixture 6 can be minimized. When the upper mold 5a is rotated around the pivot rod 5c after pressing, the mold can be opened as shown in FIG. 3d, and the cake 1 molded in the lower mold 5b can be easily taken out. .

As explained in detail above, the present invention is a cake made by further crushing a once-baked sponge cake, adding a liquid additive to the crushed material and uniformly mixing it, and molding this mixture into a desired shape. Therefore, the additives can be uniformly dispersed throughout the cake, and since the additives are added after baking the dough, the properties of the cake will not be destroyed and the properties of the additives will remain unchanged.

Additionally, in the above example, natural fruit juice, wine, vitamins, almonds, and others are added in liquid or solid form as additives, but edible items other than these can also be added. If there is, you can add any animal or plant, seafood, or synthetic substance.

[Brief explanation of drawings]

FIGS. 1 and 2 are cross-sectional views of cakes according to embodiments of the present invention, and FIGS. 3 a, b, c, and d are explanatory views of an example of the molding process of the present invention. Code, 1... Cake, 2... Crushed material, 3... Additive (solid content), 4... Coating layer, 5...
Molding die, 6... mixture, 7... push rod.

Claims (1)

[Scope of Claims] 1. An additive characterized by having excellent dispersibility and characteristics, characterized by containing an additive liquid material together with crushed pieces of baked sponge cake or castella cake, and integrating the additive into a desired shape. A well made cake. 2. Baking a sponge cake from confectionery dough made by kneading flour, eggs, butter, etc. in advance, breaking or crushing this sponge cake into pieces, and then adding at least an additive liquid to the pieces to make it uniform. 1. A method for producing a cake having excellent dispersibility of additives and making use of the properties thereof, which comprises: mixing the mixture with the additives, and then pressurizing and integrating the mixture in a mold having a desired shape.