JPS606613B2 - cake - Google Patents

Description

[Detailed description of the invention] An unfinished cake with whipped cream added to the top of a thermoformed sponge cake with strawberries added to the whipped cream is called a short cake, and is an extremely delicious typical Western cake. Although it is a raw cake, the strawberries are easily spoiled and the whipped cream is in contact with them, which makes the strawberries even more susceptible to rotting and mold, and not only the strawberries but also the unfinished cake deteriorates and is discarded. The reality is that this is the case.

For this reason, it is unfavorable both hygienically and economically, and it has become a major problem that needs to be improved. As a countermeasure for this,
A cryopreservation method has been tested, and although the finished cake can be frozen, the strawberries become mushy and extremely unpalatable when thawed after freezing, and the shortcake with strawberries loses its value.

For this reason, cakes with strawberries cannot be frozen and preserved. A method was also tested in which only the unfinished cake was frozen and stored, and then shipped as a cake with strawberries attached to it that had been chilled before shipping. The contact area at the bottom of the cake becomes frostbitten and floppy as described above, and in this case as well, the value of the shortcake with strawberries is completely lost.

For this reason, it is unavoidable that unfinished cakes with frozen whipped cream on top are thawed and then shipped with chilled strawberries on top. It takes a long time to thaw and requires a lot of space, and since the strawberries are attached to it, it is not only time-consuming but also easy to damage, rot, and grow mold.

Therefore, it is completely unfavorable in terms of hygiene, economy, and productivity. The present invention completely overcomes these drawbacks.

That is, when making a cake by adding fruits or vegetables to an unfinished cake with whipped cream on the upper layer, the unfinished cake with whipped cream on the upper layer and the fruit or vegetables are separated, and the two are not integrated. This is the cake that became.

Unfinished cakes with whipped cream on top and fruits or vegetables are segregated, so unfinished cakes with whipped cream on top are kept frozen as far as possible after production, while fruits or vegetables that cannot be kept frozen are They can be cooled and stored while they are still fresh, and then sold as a whole at the time of shipment or sale in an isolated state.

The frozen unfinished cake remains isolated and thaws naturally during storage or after purchase by the customer, so deterioration of the unfinished cake is significantly improved.

We also purchase fresh fruits and vegetables at the required time,
Since the fruits or vegetables are stored under cooling conditions, the freshness of the fruits or vegetables can be maintained.

Also, since the fruit or vegetable has whipped cream on the top layer, even an amateur can easily apply it.

Therefore, not only can you enjoy the deliciousness of a freshly made cake with fresh fruits or vegetables at any time, but the above-mentioned drawbacks are completely solved, and moreover, it can be mass-produced in a single period.

Fruits or vegetables are best eaten raw.

You can remove the stems from strawberries, but strawberries with stems are preferred because they are less likely to rot.

For unfinished cakes, a mixture of whipped cream and hot sponge cake is suitable.

Whipped cream is mainly composed of fats and oils, and sweeteners such as rice bran, flavorings, seasonings, cheese, organic acids, alcohol, emulsifiers, thickeners, jam, bean paste, starch, spices, salt, etc. are selected as appropriate. What is added is appropriate.

Whipped cream retains its shape at about 5℃, but it has a great covering power on fruits and vegetables, is compatible with them, has a soft texture and taste, and does not harden much even when frozen, making it easy to eat. I like it.

Appropriate examples of fats and oils include butter, margarine, shortening, salad oil, chocolate, fresh cream, whole milk powder, and condensed milk.

Organic acids are acidic and alkaline foods, and are highly compatible with fats and oils, resulting in a softer sour taste.

Vinegar, acetic acid, malic acid, citric acid, tartaric acid, succinic acid, etc. are suitable, but vinegar and acetic acid are preferred because they have great effects and are particularly compatible with egg yolk. Example soft flour 100
7 parts of eggs 30 parts of milk 80 parts of sugar 0.5 parts of sucrose fatty acid ester 50 parts of butter 3 parts of leavening agent are mixed together.
This is baked in 3 powders at about 170C0 and then sliced into about 6 pieces to make a thermally formed sponge.

Next, 10 parts of butter, 50 parts of fresh cream (about 40% water), 3 parts of milk, 6 parts of sugar, 0 parts of sucrose fatty acid ester.
Make a cream by mixing and whipping 5 parts, a small amount of flavoring, 0.5 parts of gelatin, 5 parts of eggs, and 3 parts of brandy. Make an unfinished cake by layering heat-formed sponge and whipped cream alternately to make four layers, with a layer of whipped cream on top.

Immediately after production, put this in a waterproof container and seal it.
After rapidly freezing at qo for 60 minutes, freeze-preserve at -20qc for 2 months.

Next, three days before the frozen unfinished cake is removed from the slow-freezing room, five fresh strawberries with stems are placed in a separate small waterproof container, sealed, and cooled and stored at about 0°C.

At the time of shipment or sale, these are put into a large container and sold as one.

Next, two days later, when I took out the unfinished cake and strawberries from the container, I found that the whipped cream on the unfinished cake had thawed naturally, making it easy to add strawberries to it, and when I ate it, it was completely fresh. The OSI was particularly good, with no mold growth or rot.

On the other hand, conventional cakes with strawberries on top of whipped cream were rotten and moldy, resulting in extremely poor texture and taste, and the cake had no value at all as a cake with strawberries.

Claims (1)

[Claims] 1. When making a cake by adding fruits or vegetables to an unfinished cake with whipped cream on the top layer, the unfinished cake with whipped cream on the top layer and the fruit or vegetables are separated, and the two are integrated. cake.