JPH09205995A - Cake composition for freezing, frozen cake and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a cake composition consisting of cake crumbs and an O/W type emulsified cream including thickener and providing a frozen cake which can be eaten instantly without defrosting and is provided with new and excellent eating feeling. SOLUTION: The product consists of the cake crumbs (of average grain diameter 1 to 5mm, desirably) and the O/W type emulsified cream including the thickener (pectin, e.g.). The material for the O/W type emulsified cream is desirably milk fat or vegetable fat and oil to obtain satisfactory flavor. In addition it is desirable than the ratio of O:W is 1:99 to 50:50 by weight reference and that the adding quantity of the thickener is 0.03 to 0.05 with respect to the O/W type emulsified cream. Then the ratio of the cake crumbs and the O/W type emulsified cream is desirably 1:99 to 90:10 by weight reference. In addition it is desirable that the desired composition is obtained in the method of whipping the O/W type emulsified cream to some extent in advance and adding the cake crumbs to regulate its specific gravity to be 0.3 to 0.8.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention uses a cake crumb obtained by crushing baked foods, an O / W type emulsified cream and the like, and becomes delicious by cooling, and a frozen cake which can be eaten immediately without thawing, and a frozen cake thereof. It relates to the manufacturing method.

[0002]

2. Description of the Related Art Frozen cake has been expanding its market by cultivating demand mainly for its use in the restaurant industry such as restaurants and coffee shops. In 1991, due to the tiramisu boom, frozen cake
The market expanded rapidly from 31 billion yen to 5.8 billion yen, up 31%. But,
With the boom gone, new demand is being promoted since 1992. The conventional frozen cake requires 3 to 5 hours to thaw. In 1993, a semi-fred type frozen cake that was said to be ready to eat without thawing was sold,
Immediately after being taken out from the freezer, it is hard and cannot be put into the spoon unless it is thawed for about 1 hour. Further, even if it is thawed to be soft enough to be eaten, it has a drawback that the original flavor and texture of the cake are lost, for example, the center is hard and the surface is soft.

[0003]

In view of the above situation, the present inventors have proposed a frozen food which can be eaten immediately without being thawed from the freezer and can be cooled in the freezer to obtain a more excellent flavor and texture. As a result of earnest research to provide a cake and a method for producing the same, a frozen cake obtained by freezing a composition in which a cake crumb and a specific O / W type emulsified cream are mixed so as to be completely integrated is released from a freezer. The present invention has been completed based on the finding that they can be eaten immediately without thawing and have an unprecedented excellent texture. That is, the present invention provides a freezing cake composition comprising a cake crumb and an O / W type emulsion cream containing a thickener, and a mixture of the cake crumb and an O / W type emulsion cream containing a thickener. After that, a frozen cake obtained by molding and freezing is provided.

According to the present invention, since the cake crumb finely crushed and having a pleasant texture and the specific O / W type emulsified cream in which bubbles after whipped are stable are united with each other, the conventional frozen Compared to cakes, they can be taken out of the refrigerator immediately without thawing, and can be cooled to obtain a more excellent flavor and texture, making it possible to provide frozen cakes that have never been seen before.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. With the cake crumb used for the frozen cake of the present invention,
It is a crushed general cake-like baked food such as sponge cake, and its shape and hardness are not particularly limited, but usually it is in the form of granules of 10 mm or less, and a preferable average particle diameter is 0.2 to 10 mm. , Especially about 1 to 5 mm. In addition, the type and compounding composition and the manufacturing method are not limited, and the raw material includes chocolate cake and fruit cake, pound cake, chiffon cake, brandy cake, castella, cheese cake, steamed cake, etc. The firing method is not limited to a gas oven, an electric oven, a microwave oven, or a steamer. There is also no limitation on the method for producing the cake, including a continuous mixer, a vertical mixer, an all-in-mix method using a hand mixer, a post-milling method, a post-oil method,
It can be manufactured by any method such as the kyoto method and the separate method. Even when crushing cakes made by these methods into crumbs, the method is not limited, and various methods such as a mixer and a crusher can be used, and it is also possible to make them finer by hand. There is no shape limitation.

The type of the raw material cream used in the present invention is not limited, and it may be an ordinary fresh cream to a synthetic cream, a whipped cream, a vegetable cream, a compound cream or the like, and one or two of them may be used.
There is no problem in using more than one type in combination. As the oil and fat in the internal phase, vegetable oils such as soybean oil, rapeseed oil, corn oil, safflower oil, safflower oil, sesame oil, cottonseed oil, coconut oil, palm oil, animal oils such as beef tallow, lard and fish oil, and their liquid oil and hydrogen. It is added hardened oil and the like, and there is no problem in using one kind or a combination of two or more kinds from these, but it is preferable to use milk fat or vegetable fat and oil to obtain a better flavor. . The ratio of O: W is not particularly limited as long as the O / W type emulsion form can be maintained, but in general, 1:99 to 50:50 (weight basis) is preferable. There is no limitation on other ingredients in the cream, and in addition to emulsifiers that increase the stability of the cream, sugars such as sugar and milk ingredients, taste ingredients such as chocolate and jam, and alcohol such as flavorings and brandy can be added. It is possible. As a method for producing an O / W type emulsified cream, there is no problem if it is carried out according to a conventional method such as a synthetic cream, but it is emulsified by a homomixer, a homogenizer, a paddle mixer, etc., and a plate type sterilizer, a scraping type sterilizer, etc. After sterilization, filling is generally performed.

The O / W type cream used in the present invention contains a thickener. Examples of the thickener to be added include thickening polysaccharides and the like, and are not particularly limited as long as they are used for food, and karaya gum, guar gum, xanthan gum, pectin, locust bean gum, tamarind seed gum, gellan gum, and the like. Aeromonas gum, Ameseed gum, Almond gum, Arabic gum, Welan gum,
Cassia gum, carrageenan, sclero gum, sesbania gum, tara gum, dextran, tragacanth gum, triacanthus gum, pullulan, rhamzan gum, levan, farcelane, gelatin, etc., and one or more of them may be used in combination. There is no problem, and the addition amount is 0.01 to 0 / W type cream.
The range of 2.0% by weight is preferable, and more preferably 0.03 to 0.
It is 05% by weight.

The mixing of the cake crumb and the cream and the preparation of the specific gravity are not particularly limited, and a conventional method using a synthetic cream or the like as a whipped cream may be used, and mixing with a continuous mixer, a vertical mixer, a hand mixer or the like may be used. other,
Hand mixing is also sufficient. In this case, the ratio of the cake crumb and the O / W type emulsion cream may be appropriately selected from the range of 1:99 to 90:10 (weight basis). If either component is too large, only the flavor of that component will take precedence,
The desired texture of the present invention may not be obtained.

The addition order and addition method are not particularly limited, but preferably, the O / W type emulsified cream is whipped in advance to some extent and then the cake crumb is added to prepare the specific gravity in the range of 0.30 to 0.80. The method is good. But O
It is also possible to adjust the specific gravity after mixing the / W cream and the cake crumb, and any means can be used as long as the specific gravity can be finally adjusted to the range of 0.30 to 0.80.

The molding method is not particularly limited, and it can be poured into a mold, squeezed into a mold with a squeezing bag, or manually by a spatula. Regarding the freezing conditions, conventional frozen cakes, ice creams, and other conventional frozen foods may be used, and there is no problem if frozen in a refrigerator, freezer, or the like. Further, there is no problem even if topping fruits, nuts, cocoa powder, etc. before or after freezing, and it is also possible to add jams, chocolate, etc. when adjusting the specific gravity. The frozen cake obtained by the method of the present invention has excellent freezing resistance, can be quickly eaten without being thawed from the refrigerator, and by being cooled, it is possible to provide an unprecedented frozen cake that is further excellent in flavor and texture. can do. Incidentally, "frozen" used in the present invention
The word "thaw" may be a procedure amendment that is generally used, but in detail, "frozen" means that ordinary food is cooled to ice temperature (-40 to -5 ° C). It means an operation (state) of freezing, and "thawing" means an operation (state) of heating an ordinary frozen food to a temperature range where it can be processed or eaten, and substantially defrosts it. It is called "frozen" and "thawed", including the operation of cooling, heating and thawing foods that do not freeze at ice temperature.

[0011]

EXAMPLES Next, the present invention will be described with reference to examples, but the present invention is not limited to these examples. In addition, the part in an Example means a weight part. Example 1 A frozen cake was produced with the following formulation. 1) A predetermined amount of the following material was prepared as a raw material. [Chocolate cake] [O / W cream] -Flour 100 (part) -Fresh cream 100 (part) -Sugar 140-Sugar 10-Egg 140-Brandy 4-Margarine 60-Kirschwasser 2-Baking powder 4-Gelatin 2- Whole milk powder 50 ・ Water 18 ・ Chocolate 50 2) Of the above ingredients, mix egg, sugar and whole milk powder with a mixer and whip them, then add flour and baking powder, stir, and then margarine and chocolate. Was added and further stirred to prepare a chocolate cake dough. 400 g of this was put into a 6-inch cake mold and baked in an oven at a temperature of 180 ° C. for about 40 minutes to obtain a chocolate cake. This chocolate cake was crushed with a juicer mixer to obtain cake crumb. On the other hand, for the O / W cream, gelatin was dissolved in water in advance, and the fresh cream was mixed with sugar and brandy in a mixer. After mixing, the specific gravity was adjusted to about 0.40 with a mixer. 3) The cake crumb and the O / W cream were mixed with a mixer at a ratio of 30:70 to adjust the specific gravity to 0.50. This was divided into 70 cc cups and placed in a freezer (home temperature -20 ° C) for about 5 hours to obtain a frozen cake.

Comparative Example 1 A frozen cake was produced with the following composition. 1) Predetermined amounts of the following materials were prepared as raw materials. [O / W cream] -Fresh cream 100 (part) -Sugar 10-Brandy 4-Kirschwasser 2-Water 18 2) Using the above raw materials, thickening was performed in a similar manner to the O / W cream of Example 1. An O / W cream containing no sugar was obtained. This O / W cream was mixed with the cake crumb prepared in Example 1 to obtain a frozen cake by the same method as in Example 1.

Comparative Example 2 The chocolate cake obtained by the method of Example 1 was divided into 8 equal parts without crushing, the O / W cream obtained by the method of Example 1 was also applied to the surface of the chocolate cake, and the chocolate cake was prepared by a conventional method. Got This was frozen for about 5 hours in the freezer compartment (room temperature −20 ° C.) of the refrigerator as in Example 1 to obtain a frozen cake. The frozen cake of Example 1 and the frozen cakes of Comparative Examples 1 and 2 were compared in terms of flavor and texture, and the results shown in Table 1 below were obtained. In addition, the test of flavor and texture was completed by consolidating the results of letting 5 men and women each taste the frozen cakes of Example 1 and Comparative Examples 1 and 2 and report the flavor and texture. It was done.

[0014]

[Table 1]

Note) Texture ◎… Easy to eat with the hardness of the spoon. △… The hardness of the spoon, but the shape is still hard.

[0016]

As is clear from the results shown in Table 1, the frozen cake according to the present invention has a more excellent flavor by cooling, and the frozen cake of Comparative Example 1 has a better texture. After 30 minutes of thawing, it remained soft as compared to being hard and tattered. Also, the appearance was smoother in Comparative Example 1 than the surface cream was cracked. Furthermore, the O / W cream of Comparative Example 1 was whipped before freezing, but was thawed 2
After a certain time, the specific gravity became 0.90, and most of the bubbles had come off. Therefore, in the thawed product, the cream was almost liquid, and the texture was deteriorated. Further, in the conventional frozen cake of Comparative Example 2 as well, air bubbles are lost as in Comparative Example 1 and the texture after thawing is deteriorated.
Air bubbles were uniformly mixed in the W cream even after thawing, and the flavor and texture were not impaired at all.

Claims (5)

[Claims] 1. A cake crumb and O / containing a thickener.
A frozen cake composition comprising a W-type emulsion cream. 2. The frozen cake composition according to claim 1, wherein the ratio of the cake crumb to the O / W type emulsion cream is 1:99 to 90:10 (weight basis). 3. The frozen cake composition according to claim 1, wherein the specific gravity of the composition is in the range of 0.30 to 0.80. 4. A frozen cake obtained by freezing the frozen cake composition according to claim 1. 5. A method for producing a frozen cake, which comprises mixing cake crumb and an O / W type emulsified cream, and then molding and freezing.