JPH04183358A - Cake - Google Patents
CakeInfo
- Publication number
- JPH04183358A JPH04183358A JP2313152A JP31315290A JPH04183358A JP H04183358 A JPH04183358 A JP H04183358A JP 2313152 A JP2313152 A JP 2313152A JP 31315290 A JP31315290 A JP 31315290A JP H04183358 A JPH04183358 A JP H04183358A
- Authority
- JP
- Japan
- Prior art keywords
- chocolate
- sweet potato
- aged
- coated
- sweet potatoes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 31
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 31
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 30
- 235000019219 chocolate Nutrition 0.000 claims abstract description 29
- 239000011248 coating agent Substances 0.000 abstract description 5
- 238000000576 coating method Methods 0.000 abstract description 5
- 201000006549 dyspepsia Diseases 0.000 abstract description 5
- 208000024798 heartburn Diseases 0.000 abstract description 5
- 230000032683 aging Effects 0.000 abstract description 2
- 238000007796 conventional method Methods 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000002085 persistent effect Effects 0.000 description 3
- 235000019222 white chocolate Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000019220 whole milk chocolate Nutrition 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】 （発明の技術分野） 本発明はチョコレートケーキに関する。[Detailed description of the invention] (Technical field of invention) The present invention relates to chocolate cake.
（従来技術とその問題点）
皮つきの甘藷を蒸成したふかしさつまいも、特に、これ
を小石群の中で焼成したり又は遠赤外線等で焼成したり
した焼きさつまいもは、食欲をそそり、美味であり、植
物性繊維、ビタンミ Ｃ等の健康上好しい成分も多く、
機能性食品としても優れており、女性間には根強い人気
がある。(Prior art and its problems) Fluffy sweet potatoes made by steaming sweet potatoes with skins, especially baked sweet potatoes made by baking them in a group of pebbles or by far infrared rays, etc., are appetizing and delicious. Contains many health-friendly ingredients such as , vegetable fiber, and Vitamin C.
It is also an excellent functional food and is very popular among women.
ところが、大きさに不同があり、皮つきで食しずらく、
見ためも恰好よくないため、その割に食されていなく、
又胸焼けをしやすい欠点がある。However, they vary in size, and the skin makes them difficult to eat.
It's not pretty to look at, so it's not eaten much.
It also has the disadvantage of causing heartburn easily.
この対策として、皮を除去した熟成した甘藷に甘味料等
を加えて芋ようかんとしたり、スイーテポテト等にして
、食しやすく、見栄えを良くしたものは知られている。As a countermeasure against this problem, it is known to add sweeteners to ripened sweet potatoes from which the skin has been removed to make sweet potatoes, sweet potatoes, etc., which are easier to eat and have a better appearance.
しかし、裸であるため、明らかに芋と判り、食欲をそそ
るまでにはいたっていない、高級感もない。その上腐敗
しやすく保存性も良くない。However, since it was naked, it was obvious that it was a potato, and it did not whet the appetite, nor did it have a luxurious feel. Moreover, it is easily spoiled and does not keep well.
チョコレートは高級感があり、保存性も大きいが、油っ
こく、しつこい欠点がある。Chocolate has a luxurious feel and has a long shelf life, but it has the persistent drawback of being greasy.
そこで、発想を転換して、熟成した甘藷をチョコレート
で被覆したところ、これらの欠点が解決することができ
ることを発見した。They then changed their thinking and coated aged sweet potatoes with chocolate, and discovered that these drawbacks could be overcome.
（発明の構成および作用）
本発明は、熟成した甘藷をチョコレートで被覆すること
を特徴とするものである。(Structure and operation of the invention) The present invention is characterized in that ripened sweet potatoes are coated with chocolate.
熟成した甘藷をチョコレートで被覆すると、チョコレー
トは親油性で緻密で保存性が大きいため、甘藷の水分は
蒸発することなく保持されて乾燥することがなく、保存
性が極めて大になる。When ripened sweet potatoes are coated with chocolate, the chocolate is lipophilic, dense, and has a long shelf life, so the moisture in the sweet potatoes is retained without evaporating, preventing it from drying out, resulting in an extremely long shelf life.
又表面はチョコレートで被覆されているため、甘藷のイ
メージは全くなくなり、高級感のある食欲をそそる洋風
イメージになった。Also, since the surface is coated with chocolate, the image of sweet potato disappears, giving it a luxurious, appetizing, Western-style image.
これを食したところ、チョコレートと甘藷が極めてマッ
チ、全く独得なソフトで美味な風味となり、チョコレー
トの油っこくてしつこい嫌味は全くなく、甘藷による胸
やけも全くなくなった。When I ate this, the chocolate and sweet potato matched perfectly, giving it a completely unique soft and delicious flavor, without the greasy, persistent unpleasant taste of chocolate, and without any of the heartburn caused by the sweet potato.
熟成した甘藷は皮を除去するのが原則であり、熟成する
前に皮を除去するか、熟成した後に皮を除去する。これ
により甘藷の口当りは極めて滑らかになる。In principle, the skin of ripened sweet potatoes is removed, either before ripening or after ripening. This gives the sweet potato an extremely smooth texture.
熟成は蒸成するか焼成する通常の方法で十分である。こ
れを切断するか又は練合して成型するのが普通である。For aging, conventional methods such as evaporation or baking are sufficient. This is usually cut or kneaded and molded.
蒸成した場合は、焼成したものに比し、水分が多いため
、加熱乾燥して水分を減少させた方が、保存負が大にな
り、風味が更に美味になり、チョコレートとの密着性も
大になる。Steamed chocolate has a higher moisture content than baked chocolate, so reducing the moisture by heating and drying it will have a greater shelf life, give it a more delicious flavor, and improve its adhesion to chocolate. Become big.
水分の減少は、本発明の効果が現れる範囲において任意
であるが、大体３％以上がより好しい。Although the reduction in water content is arbitrary within the range in which the effects of the present invention are exhibited, it is more preferably about 3% or more.
又いずれの熟成方法によっても、練合して成型した後焼
成して表面を殺菌させたり、乾燥硬化特に表層に軽く焦
げ目がつく程度乾燥硬化させたりすると、保存性が大に
なり、チョコレートの被覆力も大になり、しかも、美味
な風味も著しく大になる。Regardless of the aging method, if the surface is sterilized by baking after kneading and shaping, or by dry curing, especially dry curing to the extent that the surface layer is lightly browned, the shelf life will be extended and the chocolate will not be coated. Not only will the power be greater, but the delicious flavor will also be significantly greater.
熟成した甘藷はそのままで十分であるが、これに甘味料
、酸味料、健康強化剤等の通常知られている添加剤を少
量加えることにより、夫々の機能が付加され好しいが、
あえて加えなくても、栄養的にも嗜好的にも十分である
。Aged sweet potatoes are sufficient as they are, but it is preferable to add small amounts of commonly known additives such as sweeteners, acidulants, and health enhancers to add their respective functions.
Even if you don't add anything, it is sufficient both nutritionally and for taste.
但し、チョコレートを被覆する前までに、遠赤外線によ
って加熱処理することは、甘藷の風味が美味となり好し
い。However, it is preferable to heat-treat the chocolate with far infrared rays before coating it, as this will give it a delicious sweet potato flavor.
チヨコレーとは任意であり、ブラツクチョコレート、ミ
ルクチョコレート、スイートチョコレート、生クリーム
チョコレート、ホワイトチョコレート等が普通である。Chiyokore can be any type of chocolate, but black chocolate, milk chocolate, sweet chocolate, fresh cream chocolate, white chocolate, etc. are common.
熟成した甘藷にココア粉末をつけた後チョコレートで被
覆したり、チョコレートとホワイトチョコレートをダブ
ルコーテイングすると、被覆がより完全となって保存性
が更に大になる。If aged sweet potatoes are coated with cocoa powder and then coated with chocolate, or double coated with chocolate and white chocolate, the coating will be more complete and the shelf life will be greater.
熟成した甘藷にチーズ粉末、カレー粉、糊料、例えば、
カラギーナン、ペクチン、アルギン酸ソーダ等の粉末食
品をつけた後チョコレートで被覆しても、被覆がより完
全となって保存性が更に大になり、夫々の特性が加味さ
れ、独得のケーキになる。Aged sweet potato, cheese powder, curry powder, thickening agent, etc.
Even if the cake is coated with chocolate after applying powdered foods such as carrageenan, pectin, and sodium alginate, the coating will be more complete, the shelf life will be greater, and the characteristics of each will be added to create a unique cake.
チョコレートを被覆する前、できたら全作業工程を無菌
状態で行うと、保存性が更に著しく大になり好しい。Before coating the chocolate, it is preferable to carry out the entire working process under aseptic conditions, as this significantly increases the shelf life.
（発明の効果）
１．甘藷はチョコレートにより被覆され、高級感のある
食欲をそそる見栄えの良い独得な美味なケーキに変身す
る。(Effects of the invention) 1. The sweet potatoes are coated with chocolate and transformed into a unique and delicious cake that looks luxurious, appetizing, and looks great.
２．チョコレートの油っこさ、しつこさがなくなり、一
方においては、甘藷の胸やけがなくなり、栄養的にもバ
ランスがとれ好しくなる。2. The greasiness and stickiness of chocolate are gone, and on the other hand, the heartburn of sweet potato is gone, making it nutritionally balanced and pleasant.
３．甘藷の保存性が著しく大になる。3. The shelf life of sweet potatoes is significantly increased.
実施例
皮を除去した甘藷を蒸成してふかし芋を作り、次いで遠
赤外線によって約１００℃に加熱して練合し、十分に殺
菌すると共に、ふかし芋の水分を約１５％減少させた後
成型し、次いで遠赤外線加熱して、成型物の表面を乾燥
殺菌する。Example: Steamed sweet potato with the skin removed to make puffed sweet potatoes, then heated to about 100°C by far infrared rays, kneaded, thoroughly sterilized, and reduced the water content of the boiled potatoes by about 15%. It is molded and then heated with far infrared rays to dry and sterilize the surface of the molded product.
次に、これにミルクチョコレートを被覆し、次でホワイ
トチョコレートを更に被覆して本発明品とした。Next, this was coated with milk chocolate, and then further coated with white chocolate to obtain the product of the present invention.
これは、高級感が極めて大きく、食欲をそそり、保存性
も著しく大きかった。It had an extremely luxurious feel, was appetizing, and had an extremely long shelf life.
これを食したところ、甘藷の胸やけは全くなくなり、チ
ョコレートのしつこい油っこさは全くなくなり、独得な
極めて美味な風味を有していた。When I ate this, the heartburn from the sweet potato disappeared, the persistent oiliness from the chocolate disappeared, and it had a unique and extremely delicious flavor.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2313152A JPH04183358A (en) | 1990-11-19 | 1990-11-19 | Cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2313152A JPH04183358A (en) | 1990-11-19 | 1990-11-19 | Cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04183358A true JPH04183358A (en) | 1992-06-30 |
Family
ID=18037739
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2313152A Pending JPH04183358A (en) | 1990-11-19 | 1990-11-19 | Cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04183358A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609999A (en) * | 2013-11-21 | 2014-03-05 | 武汉市普泽天食品有限公司 | Purple sweet potato chocolate and preparation method thereof |
-
1990
- 1990-11-19 JP JP2313152A patent/JPH04183358A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609999A (en) * | 2013-11-21 | 2014-03-05 | 武汉市普泽天食品有限公司 | Purple sweet potato chocolate and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4520034A (en) | Pasty mass of a processed tuber and an edible outer cover and method for making the same | |
| KR101634364B1 (en) | Bread including seaweeds and method for producing thereof | |
| KR100942505B1 (en) | A cooking method of trans fat free poultry and meat using the oven | |
| CA2956053A1 (en) | Edible protein and carbohydrate glass-like compositions | |
| JPH04183358A (en) | Cake | |
| KR101952664B1 (en) | Manufacturing method for cake with abaloen and cake manufactured thereby | |
| JPH07114638B2 (en) | Method for producing instant dry noodles | |
| KR0170801B1 (en) | Method for preparing instant pumpkin soup | |
| KR20190114159A (en) | Snack including crab and method for producing thereof | |
| JP2717194B2 (en) | Manufacturing method of layered baked confectionery | |
| KR20190065633A (en) | Method for matufactureing dried pollack snack | |
| JP3794488B2 (en) | Original form of tofu croquette and tofu croquette | |
| JP2003070440A (en) | Processed food of sweet potato and method for producing the same | |
| JPS60224447A (en) | Preparation of japanese cake | |
| CN106879675A (en) | A kind of preparation method of cheese's jam chicken fillet the meat clip Mo | |
| CN107197902A (en) | A kind of young preparation method of mushroom white sesameseed egg | |
| JPS61135562A (en) | Production of roasted sweet potato | |
| JPH0577372B2 (en) | ||
| JP3049243B1 (en) | Sweet potato confectionery production method | |
| JP4089847B2 (en) | Wheat flour flavoring material and food production method using the same | |
| KR20230114614A (en) | Rose tteokbokki sauce using red pepper paste and its manufacturing method | |
| JPH07107905A (en) | Method for improving flavor of cheese | |
| JPS6019451A (en) | Sweet potato cake mix | |
| JPH0662787A (en) | Roasted sweet potato-like food and its production | |
| JPH03103147A (en) | Preparation of 'okowa' |