JPS5534060A - Method of making cake - Google Patents

Method of making cake

Info

Publication number
JPS5534060A
JPS5534060A JP10730478A JP10730478A JPS5534060A JP S5534060 A JPS5534060 A JP S5534060A JP 10730478 A JP10730478 A JP 10730478A JP 10730478 A JP10730478 A JP 10730478A JP S5534060 A JPS5534060 A JP S5534060A
Authority
JP
Japan
Prior art keywords
vessels
kinds
cake
frothed
shaking
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
Application number
JP10730478A
Other languages
Japanese (ja)
Inventor
Toshiyuki Oota
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP10730478A priority Critical patent/JPS5534060A/en
Publication of JPS5534060A publication Critical patent/JPS5534060A/en
Pending legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

PURPOSE: Two kinds of liquids with different qualities are charged in vessels, tightly sealed, cooled under revolution or shaking, whereby the mixture is frothed and solidified to form cake of high sanitariness, sophisticated and unique texture and appearance.
CONSTITUTION: Fat, bean jam, agar, gelatin, fresh cream, chocolate, sweentener, etc., as the major components, together with spice, wheat flour and an emulsifier as glycerol fatty acid ester, sugar fatty acid ester are mixed in different combinations in the composition and concentration to make 2 or more kinds of fluid ingredients for cake. The resulting 2 or more kinds of liquids different in properties are charged in vessels of plastic, aluminum, so that a certain space is left in the vessels. The ingredients are sterilized by heating at 60W300°C for 1secW60min, cooled below 35°C, preferably at 20W-80°C under revolution or shaking, frothed, simultaneously solidified to give the objective sponge cake.
COPYRIGHT: (C)1980,JPO&Japio
JP10730478A 1978-09-01 1978-09-01 Method of making cake Pending JPS5534060A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10730478A JPS5534060A (en) 1978-09-01 1978-09-01 Method of making cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10730478A JPS5534060A (en) 1978-09-01 1978-09-01 Method of making cake

Publications (1)

Publication Number Publication Date
JPS5534060A true JPS5534060A (en) 1980-03-10

Family

ID=14455689

Family Applications (1)

Application Number Title Priority Date Filing Date
JP10730478A Pending JPS5534060A (en) 1978-09-01 1978-09-01 Method of making cake

Country Status (1)

Country Link
JP (1) JPS5534060A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58149651A (en) * 1982-02-28 1983-09-06 Toshiyuki Oota Cake put in container

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58149651A (en) * 1982-02-28 1983-09-06 Toshiyuki Oota Cake put in container

Similar Documents

Publication Publication Date Title
GB1556297A (en) Food compositions containing microbial proteins
US3669678A (en) Food composition prepared from whey and comminuted sesame
US3117871A (en) Packaged peanut butter product and method of making the same
JPS5534060A (en) Method of making cake
JPS5534059A (en) Method of making sponge cake
JPS56106569A (en) Creamy coating material for frying
NorAini et al. Characteristics and performance of some commercial shortenings
JPS5642571A (en) Preparation of croquette consisting of bean-curd refuse essentially
CN113812439B (en) DHA functional biscuits and preparation method thereof
JPS5548364A (en) Preparation of food resemblant to fried bean curd
US1160783A (en) Process for making and product containing albuminous matter from animal or vegetable origin.
JPS5545302A (en) Processed fat and oil product comprising jelly and their preparation
JPS5682058A (en) Chocolate cake
JPH0113328B2 (en)
JPS5523906A (en) Improving taste of food
JPS6460358A (en) Production of source of solid white sauce
JPS5982036A (en) Cream puff crust, crust mix and production of cream puff crust
JPS5534061A (en) Method of making soft adzuki-bean jelly
JPS56158056A (en) Preparation of fried food from ice cream with bread
JPS615741A (en) Production of nutrition enriched food
RU2017426C1 (en) Method of sticks production for crackers
JPS559708A (en) Egg processed food
JPS5550867A (en) Improvement in color of fried food
JPS5736952A (en) Preparation of cold rice cake
JPS5515782A (en) Preparation of noodle by lactic fermentation of wheat flour containing milk