JPH0937717A - Production of fancy cake - Google Patents

Abstract

PURPOSE: To produce a fancy cake hardly causing the roughening of a structure such as crazing in a cream part even when frozen and preserved in a napper state and thawed by performing the napper operation of a cake containing a humectant with creams and freezing the resultant cake. CONSTITUTION: The napper operation of a cake containing a humectant such as glycerol, erythritol, xylitol, mannitol, dulcitol, sorbitol or propylene glycol in an amount of >=0.1 based on water with creams is performed and the resultant cake is then frozen to afford a fancy cake having <=0.86 water activity value at 25 deg.C.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a decoration cake which is less likely to cause cracks and other roughening of the structure of the cream even when the cream is frozen and stored in a nappe state and thawed.

[0002]

2. Description of the Related Art Heretofore, as a measure against a temporary concentration of demand such as in the Christmas season, a method has been used in which a decorated cake is manufactured in advance, frozen and stored, and then thawed at the time of sale. This method is excellent in that it allows planned production and contributes to labor saving.
On the other hand, cakes with cream applied to the surface of the cake with a spatula etc.
In particular, there was a problem that the nappe cream portion near the decorations and ornaments (artificial flowers of whipped cream, decorations such as chocolate, marzipan, fruits, etc.) had a rough phenomenon such as cracking and the quality, especially the appearance, was deteriorated. .

In order to solve such a problem, various creams having freeze / thaw resistance have been proposed so far. For example, Japanese Patent Publication 58-47152 and Japanese Patent Publication 63-4
2500, JP-A-5-76281, JP-A-6-2692
As can be seen in Japanese Patent Laid-Open No. 56-56, there is a method of adding various additives such as sugar alcohol and water-soluble gums to creams. However, these methods are not always sufficient in preventing cracks and the like, and have the drawback that the flavor and texture of the cream portion, especially the artificial cream portion, are deteriorated by additives such as gums. Also, a method of applying a barrier coating between the whipped cream and the sponge cake has been adopted, but this method is not always satisfactory because the preventive effect is not obtained and the process is complicated. In general, the improvement measures so far have been mainly from the cream side, and little improvement has been made from the cake side.

[0004]

DISCLOSURE OF THE INVENTION The present invention is to prevent the cream portion from being frozen and preserved in a state of being napped on a cake without deteriorating the flavor and texture of the cream portion and thawing, and the texture portion of the cream portion is roughened such as cracks. An object of the present invention is to provide a method for producing a decoration cake that hardly causes the above phenomenon.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies to achieve the above-mentioned object, and as a result, roughening and cracking of the texture of the cream are caused by the evaporation of water from the side of the cake. And, surprisingly, by using a specific amount of moisturizer not on the cream part but on the side of the cake (base), it has the effect of suppressing the roughening and cracking of the texture of the cream part after freeze-thawing. Heading, completed this invention.

[0006] That is, the present invention is a method for producing a decoration cake, which is characterized by nappeing a cream with a moisturizer having a moisture content of 0.1% by weight or more and freezing.

The present invention will be described in detail below. In the present invention, the cream is typically a so-called whipped cream obtained by whipping a foaming cream (whipped cream), and the cream is a fresh cream (milk) derived from natural milk. High oil fraction), a compound cream derived from animal or vegetable oils and fats, or a vegetable cream. Further, ganache (that is, produced by mixing chocolate dough and creams) used for nappe although not whipped with cream in the present invention is also applicable.

Various additives such as emulsifiers (eg, soybean lecithin, diacetyltartaric acid monoglyceride, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, etc.) and salts (eg, alkali metal salt of phosphoric acid) are added to creams. , An alkali metal salt of citric acid, etc.), a colorant, a preservative, a thickener / stabilizer / gelling agent / paste, a pH adjuster, etc. However, in the present invention, it is not necessary to use various additives such as sugar alcohol, water-soluble dietary fiber, gelatin, modified starch, etc. in the cream in order to prevent cracking / roughness that may occur due to freezing / freezing. Therefore, a good texture of the cream portion can be expected. That is, the sugar alcohol content in the cream is 2% by weight or less, preferably 1% by weight or less, the water-soluble dietary fiber or gelatin is 0.02% by weight or less, more preferably 0.01% by weight or less, and the modified starch or pregelatinized starch is 0.5% by weight or less. The content of the cream portion is preferably 0.1% by weight or less so that the cream portion can have a good flavor.

In the present invention, the moisturizer does not need to be contained in the cream as described above, but needs to be contained in the cake. The moisturizer is glycerol,
Examples include sugar alcohols such as erythritol, xylitol, mannitol, dulcitol, and sorbitol, and glycols such as propylene glycol. These moisturizers can be used alone or in combination, but from the viewpoint of economy and taste, glycerol and sorbitol are preferable. Most preferably, sorbitol alone is used.

The amount of the moisturizer added is such that the weight ratio of the water content and the moisturizer contained in the baked cake (excluding the decoration or the ornament part, which is the base part to be applied to the nappe) is 1: 0.1 or more (usually 0.7 or less). Below), especially 1: 0.2 ~
It is preferably 0.4. The water content of the cake, regardless of whether it comes from natural fresh cream, milk, concentrated milk, or any other source other than mere water, lowers the water activity of the cake (0.86 or less at 25 ° C). Even if it is thawed after frozen storage, it is possible to obtain a decoration cake without the rough texture of the cream and cracks. If the amount of humectant added is too small, the effect will be poor, and if it is too large, the effect will be poor.

The moisturizing agent may be added as a component of a premix of various blends prepared by mixing wheat flour, sugar, fats and oils, leavening agents, etc., or may be mixed with other specified raw materials such as emulsified fats and oils. It may be added in the prepared state, or may be added alone.

In the present invention, the cake is typically a sponge cake, but a butter cake (pound cake, fruit cake, madeleine), a hot cake (pancake) or the like is also applicable. In addition to moisturizers and water, cake ingredients are well-known, such as wheat flour, sugars, fats and oils, leavening agents, and, if necessary or desired, eggs, milk, emulsifiers, salt, flavors (vanilla, etc.). Etc. can also be used. The cake is prepared by baking dough in which these raw materials are mixed.

The creams are then napped onto the cake and usually the decorations or ornaments are placed on top of it. The decorations and ornaments of any kind can be whipped cream and ganache artificial flowers, dolls, animals, chocolate with other shapes, marzipan, strawberry, marron, dried fruits and other fruits, nuts and the like. The decoration cake with nappe or further decorations or ornaments is then frozen and thawed on demand.

[0014]

EXAMPLES The present invention will be described in more detail below with reference to Examples and Comparative Examples, but the scope of the present invention is not limited to these examples. The water activity value of each cake and the presence or absence of cracks after freezing and thawing are collectively shown in Table 1. The water activity value is about 1 g at the center of the baked cake, and NOVASINA Thermo consta is used.
It is shown as a value measured at 25 ° C. using the inter HUMIDAT-TH ₂ . Moreover, in the following,% and part mean weight basis.

Example 1 A sponge cake was prepared by an all-in-mix with the following composition (the following emulsified oils and fats were manufactured by Fuji Oil Co., Ltd. under the trade name Palming H). Flour (soft flour) 28.4 parts Sugar (white sugar) 28.4 parts Whole egg 28.4 parts Water 10.0 parts Emulsified fats and oils 4.3 parts Baking powder (blowing agent) 0.4 parts D-sorbitol 5.0 Department

That is, the above blended raw materials were put into a mixer and mixed at high speed for about 5 minutes to obtain a dough for sponge cake (dough specific gravity 0.4,). Next, this dough is divided, and each divided dough 250 g is put into a circular cake mold having a diameter of about 18 cm and a depth of about 6 cm, and baked at 160 ° C. for 30 minutes,
After firing, it was demolded, and the demolded circular sponge cake was allowed to cool at room temperature for 1 to 2 hours. The sponge cake obtained (water activity 0.831 at a measuring temperature of 25 ° C) was sliced to a thickness of 1/2, whipped fresh cream was applied to the lower slice piece, and the upper slice piece was turned upside down. Layered facing each other (note that jams and fruits may be used instead of fresh cream). Nappe (applied) whipped fresh cream was also applied to the upper surface and the outer peripheral portion of the overlapped sponge cakes, and the whipped fresh cream was artificially flowered on the applied surface using a squeezing bag to form a decoration cake.

The decoration cake thus obtained was stored at 20 ° C. for 3 hours, frozen at −20 ° C. for 1 week, and then thawed at 15 ° C. for 48 hours. When the appearance of the thawed decoration cake was observed, no roughening or cracking of the tissue was observed and the freeze-thaw resistance was good (Fig. 1).

Comparative Example 1 In Example 1, a similar sponge cake was obtained without using D-sorbitol, and the same evaluation was performed after thawing. As a result, cracks were found in the nappe portion near the periphery where artificial flower cream was displayed. Observed (arrowed part in FIG. 2), there was a visual defect to freeze-thawing.

Example 2 A sponge cake was obtained in the same manner as in Example 1 except that the amount of D-sorbitol used was changed to 3 parts.
When the same evaluation was performed after thawing, as in Example 1, no roughness of the structure, cracking, etc. were observed and it was good.

Comparative Example 2 A sponge cake was obtained in the same manner as in Example 1 except that the amount of D-sorbitol used was changed to 2 parts.
After thawing, the same evaluation was performed. Cracks were observed at the nappe part under the artificial flower cream, and freeze-thaw resistance was not found.

Example 3 A sponge cake was obtained in the same manner as in Example 1 except that the same amount of glycerol was used instead of D-sorbitol, and evaluation was carried out after thawing. As a result, rough tissue, cracks and the like were observed. It was good.

Comparative Example 3 A sponge cake was obtained in the same manner as in Example 3 except that the amount of glycerin used was changed to 2 parts, but the same evaluation was performed after thawing. As shown in Table 1, there was no freeze-thaw resistance.

Comparative Example 4 In Example 1, instead of the fresh cream, a compound cream containing 3% D-sorbitol, 0.02% guar gum and 0.8% modified starch and containing 45% oil was used. The same decoration cake was obtained without using D-sorbitol, and the same evaluation was performed. Table 1
As shown in (3), even if D-sorbitol was not contained on the sponge cake side, the structure was not roughened or cracked, and the like was good, but the mouthfeel of the cream was bad and the texture was heavy.

Example 4 In Example 1, 1.0% D-sorbitol, 0.01% guar gum, and modified starch were added to the cream instead of the fresh cream.
A similar decoration cake was obtained by using a compound cream containing 0.1% of an oil content of 45%, and the same evaluation was performed. As shown in Table 1, no roughness and cracks were found in the structure, and the cream was smooth to the mouth.

Comparative Example 5 In Example 4, the same evaluation was carried out without using D-sorbitol on the sponge side. As shown in Table 1, there was no freeze-thaw resistance.

[0026]

[Table 1] Crack water activity Moisturizer / water in cake Example 1 None 0.831 0.16 Comparative Example 1 Yes 0.900 0.02 Example 2 None 0.857 0.11 Comparative Example 2 Yes 0.886 0.08 Example 3 None 0.823 0.16 Comparative Example 3 Yes 0.882 0.08 Comparative Example 4 None 0.905 0.02 Example 4 None 0.829 0.16 Comparative Example 5 Yes 0.902 0.02

[0027]

EFFECTS OF THE INVENTION The decoration cake obtained according to the present invention does not cause roughening or cracking of the texture of creams even if it is thawed after frozen storage. The drawbacks are overcome and it contributes to the efficient production of the decoration cake. In addition, additives to creams can be suppressed as much as possible, so that the original flavor and texture of cream can be fully utilized.

[Brief description of drawings]

FIG. 1 is a drawing-substitute photograph of the top surface of the decoration cake of Example 1.

FIG. 2 is a drawing-substitute photograph of the upper surface of the decoration cake of Comparative Example 1.

Claims (3)

[Claims] 1. A method for producing a decorated cake, which comprises applying a cream to a cake containing a moisturizer having a water content of 0.1 times or more by weight and freezing the cake. 2. The method for producing a decoration cake according to claim 1, wherein the humectant is at least one selected from glycerol, erythritol, xylitol, mannitol, dulcitol, sorbitol, and propylene glycol. 3. The water activity value of the cake at 25 ° C. is 0.86.
The manufacturing method of the decoration cake of Claim 1 which is the following.