JPS5648853A - Preparation of cake - Google Patents

Preparation of cake

Info

Publication number
JPS5648853A
JPS5648853A JP12450979A JP12450979A JPS5648853A JP S5648853 A JPS5648853 A JP S5648853A JP 12450979 A JP12450979 A JP 12450979A JP 12450979 A JP12450979 A JP 12450979A JP S5648853 A JPS5648853 A JP S5648853A
Authority
JP
Japan
Prior art keywords
coating material
frozen
melting point
cake
aqueous liquid
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
JP12450979A
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 JP12450979A priority Critical patent/JPS5648853A/en
Publication of JPS5648853A publication Critical patent/JPS5648853A/en
Pending legal-status Critical Current

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  • Confectionery (AREA)

Abstract

PURPOSE: To obtain a cake having a unique and complicated flavor and improved taste, by coating a frozen aqueous liquid with a molten coating material having a melting point of 10°C or above, and thawing the coated material.
CONSTITUTION: An aqueous liquid is put in a desired mold or container and frozen at a desired temperature, e.g. about -20°C or below, preferably -30W-100°C, and then taken out. The frozen material is coated with a coating material at a melting point of 10°C or above and about 100°C or below and then thawed at a temperature of the melting point of the coating material or below to give the aimed cake. The aqueous liquid consists of water mainly, and any material suitably selected from sugar, a paste, seasoning, emulsifier, milk, organic acid and alcohol is added thereto. The coating material is preferably a fat or oil, e.g. chocolate, butter or shortening and cheese, and more preferably chocolate.
COPYRIGHT: (C)1981,JPO&Japio
JP12450979A 1979-09-27 1979-09-27 Preparation of cake Pending JPS5648853A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP12450979A JPS5648853A (en) 1979-09-27 1979-09-27 Preparation of cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP12450979A JPS5648853A (en) 1979-09-27 1979-09-27 Preparation of cake

Publications (1)

Publication Number Publication Date
JPS5648853A true JPS5648853A (en) 1981-05-02

Family

ID=14887237

Family Applications (1)

Application Number Title Priority Date Filing Date
JP12450979A Pending JPS5648853A (en) 1979-09-27 1979-09-27 Preparation of cake

Country Status (1)

Country Link
JP (1) JPS5648853A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008093133A (en) * 2006-10-11 2008-04-24 Sempre Design:Kk Wood spring

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008093133A (en) * 2006-10-11 2008-04-24 Sempre Design:Kk Wood spring

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