JPS5813340A - Production of cake in container - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION Baked soft sponge cakes, such as soft sponge cakes, fruit cakes, breads, etc., are delicious, but they have the disadvantage of drying out or spoiling in a short period of time.

A method of filling a closed container with a mass of baked soft sponge is also known, but this method has the drawback that it does not have sufficient spoilage resistance when the moistness is increased.

The present invention overcomes these drawbacks.

The present invention involves filling a waterproof and heat-resistant container with two lumps of baked soft sponge, and then adding an aqueous liquid to the container to properly adjust the moisture content to 25-65% depending on the type of baked soft sponge. In this method, the can is sealed with a structure that is easy to open, and then the can is sterilized at a temperature of 50 to 100°C in a retort type pressurized heating can.

The present invention involves adding an aqueous liquid in a sealed container to reduce the moisture content by 2%.
Since the moisture content is adjusted appropriately between 5 and 65% depending on the type of baked soft sponge, there is little deterioration due to heating of the baked soft sponge, and the moisture content does not fall below 25% even after heating, and does not exceed 65%. It will never happen.

The moisture content between 25% and 65% must be adjusted appropriately depending on the type of baked soft sponge depending on the desired moist and soft flavor. It can be used to create a desirable moisture content.

If the water content is less than 25%, the effect of the present invention will be reduced, and it is more preferably 35% or more.

Furthermore, if the moisture content exceeds 65%, the baked soft sponge may become too crunchy and the flavor may become undesirable. For this purpose, 55% or less is more preferable.

Depending on the type of baked soft sponge, the moisture content is 25-65%.
Proper adjustment within the range of 65
If the baked soft sponge becomes too crunchy and has an undesirable flavor even if it is within this range, adjust the aqueous liquid to be added to within that range.

In addition to this, the present invention also sterilizes at a temperature of 50 to 100 degrees Celsius in a retort type pressurized heating can, which increases rot resistance and drying resistance, and the added aqueous liquid is evenly absorbed into the baked soft sponge. This results in a cake that is moister and has a unique and superior flavor.

The aqueous liquid may be water if the baked soft sponge has a pleasant taste, but in general, water is the main ingredient, along with sugar, seasonings, spices, alcohol, emulsifiers, thickeners, fruit juice, coffee, and cocoa. , chocolate, cheese, organic acids,
It is common to use flavorings, milk, condensed milk, fresh cream, fermented milk, etc., either as they are or after processing and adding them as appropriate. This creates a complex effect, taking into account the unique properties of each additive added, resulting in a completely unique and excellent cake.

Sugar is particularly preferred as it adds a mellow sweetness to the baked soft sponge.

Alcohol is preferable because it adds a mellow alcohol taste to the baked soft sponge. In particular, when used in combination with sugar-added alcohol or sugar, these are particularly preferred as they become harmoniously integrated.

Organic acids are preferable because they add a mellow sour taste to the baked soft sponge. In particular, it is particularly preferable to use sugar or sugar and alcohol together, as they blend together harmoniously.

Cheese, fermented milk, and baked soft sponge are also preferable because they add a unique and excellent flavor. In particular, it is particularly preferable to use sugar or sugar together with alcohol or (and) an organic acid because these are harmoniously integrated.

In the case of fruit cake, it is an extremely important feature that these ingredients soak into the fruit mass of the baked soft sponge, making it even more delicious, resulting in a completely unique and excellent fruit cake.

It is better to use baked soft sponge in a shape that makes it easier to fill the container, such as a cut one. This effect will be even greater if the volume is close to that of the container. Roughly 70% or more, preferably 80% or more is more suitable.

It is also a good method to carry out the present invention by using baked soft sponge as a group of small lumps, and in this case, the volume is not a concern.

Baked soft sponge has a special effect on soft sponges, fruit cakes, breads, Danishes, etc.

The baked soft sponge mass is made mainly from wheat flour using a conventional method.
It is more suitable to add sugar, eggs, fats and oils, emulsifiers, foaming agents, alcohol-soaked fruits, cheese, milk, water, etc., mix them, mold and bake them, then cut them.

If the amount of strong flour increases, this effect will appear even if you add more aqueous liquid to increase the moisture content, but if the amount of weak flour increases, you can reduce the amount of water that increases by adding less aqueous liquid. In many cases, it is more appropriate to use a dish that mainly uses seasoning.

If the baked soft sponge is used as it is or the cut surface layer is further baked to harden the surface layer, the flavor will be even better even if the moisture content is the same.

The waterproof and heat-resistant container is suitably one that can be sealed with a waterproof material such as plastic or aluminum and that can be easily opened. Those with low oxygen permeability are particularly effective.

Heat sterilization in a sealed can is performed at 50°C or higher, preferably 70°C or higher.
100°C is suitable.

In the retort pressure heating method, heating is carried out under pressure, and even after the heating is finished, the pressure is continued to be applied, and the container is usually removed after being cooled to an extent that it will not be damaged.

Appropriate examples of alcohol include alcohol, Western liquor, wine, shochu, and plum wine.

Suitable organic acids include acetic acid, malic acid, citric acid, tartaric acid, 7-succinic acid, lactic acid, sorbic acid, and ascorbic acid.

Example 1 Strong flour 70 parts Weak flour 30 parts Eggs 100 parts Sugar 60 parts Butter 20 parts Foaming agent Small amount Milk 1
After mixing 0 parts, mold and bake to make a soft sponge dough, which was sliced into approximately 27mm pieces, approximately 48mm thick.
Cut into mm rounds to make baked soft sponge lumps.

Moisture was approximately 30%.

Curacao 10 parts Sugar 30 parts Glucose 30 parts
20 parts orange juice 100 parts water at about 80℃
Heat for 30 minutes to make an aqueous liquid.

Next, aluminum cans approximately 50 mm round and approximately 30 mm deep are filled with fired soft sponge sheets, and an aqueous liquid is sprayed onto the aluminum cans to bring the moisture content of the contents to approximately 45%.

These are immediately heat-sealed with a plastic-laminated aluminum sheet lid to create a structure that makes it easy to open.

Next, put these in a retort type pressurized heating can and heat to about 40°C.
Fill it up with water.

Next, blow in steam to heat the inside of the can to about 85°C, about 20°C.
After heating and sterilizing for 1 minute, the steam is stopped, and then replaced with water at about 20° C., and cooled at an internal pressure of about 2 kg/cm 2 . After cooling, drain the water and remove the product.

It had extremely high rot resistance, dryness resistance, and ease of handling. When I ate this cake, it was extremely moist and soft, and had a unique and excellent flavor.

Example 2 The test was carried out in exactly the same manner as in Example 1 except for the following changes.

Changes (1) 70 parts of strong flour Change 30 parts of soft flour to 100 parts of soft flour. (2) The content is made approximately 40% by adding water to the aqueous liquid.

It had extremely high rot resistance, dryness resistance, and ease of handling. When I ate this cake, it was extremely moist and soft, and had a unique and excellent flavor.

9 Example 3 The test was carried out in exactly the same manner as in Example 2 except for the following changes.

Changes (1) Shift 10 parts of small apricot lumps soaked for 10 days in a 1:1 solution of curacao and sugar were added to the sponge dough, and then molded and baked.

It had extremely high rot resistance, dryness resistance, and ease of handling. Also, when I ate this fruit cake, it was extremely moist, soft, and had a unique and excellent flavor.

Patent applicant: Toshiyuki Ota

Claims (1)

[Claims] After filling a waterproof and heat-resistant container with baked soft sponge chunks, an aqueous liquid is added to the container to reduce the moisture content to 25-65%.
The method is characterized in that after properly adjusting the baked soft sponge according to the type, the can is sealed in a structure that is easy to open, and then it is sterilized at a temperature of 50 to 100°C in a retort type pressurized heating can. How to make a cake in a container.