KR101395263B1 - Method for Producing Multilayer Cakes with Chocolate Layer on the Top and Cake Materials Thereof - Google Patents
Method for Producing Multilayer Cakes with Chocolate Layer on the Top and Cake Materials Thereof Download PDFInfo
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Abstract
본 발명은 적층 구조의 케이크 제품으로, 일반적인 양산 케이크 제품과 차별화하여 크림 2겹,기지 3겹, 초콜릿 1겹으로 구성함으로써, 다층의 샌드기술 및 초콜릿의 상단코팅 기술을 개발하여 제조한 것으로서,
케이크 재료 배합단계와; 배합된 케이크 재료를 이송 호퍼에서 성형 호퍼로 이송 후, 롤이 달려있는 직사각형 형태의 틀을 통하여 두께가 5mm 이하의 쉬트 형태의 기지로 출력되도록 하는 기지를 성형 단계와; 직사각형 형태의 기지를 오븐에 굽는 단계와; 오븐에 구워진 기지를 절단용 컷팅기를 이용하여 절단하는 절단 단계와; 절단된 기지 표면에 알코올 시럽을 도포하는 단계와; 직사각형 모양의 기지에 크림을 도포하는 단계와; 크림이 도포 된 기지를 한 단씩 합체하여 크림 2단 기지 3단으로 합체하여 5단형의 케이크를 완성하는 단계와; 합체된 케이크 위에 초콜렛을 상단 토핑하는 단계와; 일정한 무늬로 데코하는 것을 특징으로 하는 것으로 본 발명은 3단 합체 시, 기지가 끊어 지지 않게 샌딩되며, 초콜레 토핑 시, 윗면만 자연스럽게 토핑 되도록 한 것이다.The present invention is a cake product of a laminated structure, which is differentiated from a general mass-produced cake product and is made by developing a multi-layer sand technique and a chocolate top coating technique by constituting a cream double layer, a base three layer and a single chocolate layer,
A cake material mixing step; A forming step of conveying the mixed cake material from the conveying hopper to the forming hopper and outputting the mixed cake material to a sheet-like base having a thickness of 5 mm or less through a rectangular shaped frame having a roll; Baking the rectangular shaped base in an oven; A cutting step of cutting the base baked in the oven using a cutting cutter; Applying alcohol syrup to the cut base surface; Applying a cream to the base of a rectangular shape; A step of combining the cream-coated bases together into three stages of the cream two-stage bases to complete the five-stage type cake; Topping the top of the chocolate over the incorporated cake; The present invention is characterized in that the base is sandwiched so as not to be broken at the time of incorporation of three stitches, and only the top surface is naturally toppled at the time of chocoholing.
Description
본 발명은 케이크 배합을 통하여 기지를 만들고 크림을 샌드한 후, 초콜릿을 상단에 도포하는 방법에 관한 것으로, 특히, 기지인 3겹과 크림 2겹을 샌드하는 다층 샌드의 케이크 상단면에 초콜렛을 토핑하여 상단부에만 초콜릿을 정확히 도포할 수 있도록 하는 상단 면에 초콜렛 층을 형성하는 다층구조의 케이크 제조 방법에 관한 것이다.
The present invention relates to a method of making a base through a cake mix, sanding the cream, and then applying chocolate to the top. More particularly, the present invention relates to a method of topping chocolate on top of a cake of multi- And a chocolate layer is formed on the top surface so that chocolate can be accurately applied only to the upper end portion.
일반적인 케이크를 제조함에 있어서는 배합을 구운 후, 구워진 기지 사이에 크림을 도포하여 샌드 후 초콜릿으로 상면과 측면이 완전히 도포되도록 제조하는 것이 일반적인 제조 방법이다.In general, when preparing a cake, it is a common manufacturing method to apply the cream between the baked bases after baking the mixture, and then to apply the top and side surfaces completely with the chocolate after the sand.
상기와 같은 통상적인 방법으로 만들어진 케이크는 크림의 풍부한 맛이 떨어지며, 미생물 오염예방을 위한 초콜릿의 전체 커버링으로 케이크 본연의 맛을 느끼기에 부족한 문제점이 있다.Cakes made by the conventional method as described above have a problem that the rich taste of the cream is inferior and the full covering of the chocolate for preventing microbial contamination is insufficient to feel the original taste of the cake.
이 분야의 선행기술을 살펴보면, 실용신안등록 제0303744호(선행기술 1)의 균등 분할된 케이크는, 다수 겹의 카스테라빵 사이에 배합내용물을 개재하고 그 외주면에 생크림을 도포한 공지의 케이크에 있어서;As to the prior art of this field, the uniformly divided cake of Utility Model Registration No. 0303744 (prior art 1) is a known cake in which a mixture content is interposed between multiple layers of castella bread and fresh cream is applied on the outer periphery thereof ;
상기 카스테라빵(10)은 외주면에 생크림(30)이나 녹말시트(32)가 도포되기 전에 다수 개의 조각케이크(12)로 절단시킨 절단선(14)이 구비된 것을 특징으로 하는 균등 분할된 케이크가 공보에 의해 공개되어 있으며,(도1참조)Characterized in that the castella bread (10) is provided with a cutting line (14) cut into a plurality of pieces of cake (12) before the fresh cream (30) or the starch sheet (32) (See Fig. 1)
또한, 실용신안등록 제0375714호(선행기술 2)의 다종류 일세트의 케이크는, 판형상의 케이크 받침대와; 상기 케이크 받침대 위에 올려지고, 여러 종류의 케이크 조각이 하나의 세트로 모아져 구성된 케이크를 포함하여 구성됨으로써, 기호에 따라 원하는 케이크 조각을 선택하여 먹을 수 있도록 하여 케이크의 판매가 증대될 수 있고, 케이크 선택자에게도 편리하게 선택할 수 있도록 케이크 구성 역시 공보에 의해 공개되었다.The multi-type set of cakes of utility model registration No. 0375714 (prior art 2) includes a plate-shaped cake pedestal; And a cake having various kinds of cake pieces gathered in one set so that the cake pieces can be selected and eaten according to the preference, so that the sales of the cake can be increased, The cake composition was also disclosed by the publication for convenient selection.
상기 선행기술 1과 2는 케이크는 여러 조각으로 균등 분할한 구성으로서, 선행기술 1은 동일 케이크를 여러 조각으로 균등 분할되도록 절단선을 구비시켜 아이들이 적고 많음에서 오는 다툼을 해소할 수 있도록 한 것이나, 통상의 케이 제조 방법에서 빵의 형태를 카스테라 빵으로 오븐에서 구운 후 카스테라 빵과 빵 사이에 쨈과 같은 배합내용물 개재시켜 적층하게 되는데 이때 카스테라 빵을 적층시 길이가 절단되는 문제점이 있으며, 또한, 다수겹으로 적층시킨 카스테라 빵을 케이크 형태로 형성한 후 상단부와 외주면에 생크림으로 도포시키게 된다.The prior arts 1 and 2 have a configuration in which the cake is evenly divided into several pieces. In the prior art 1, a cut line is provided so that the same cake is uniformly divided into several pieces, , In the conventional K manufacturing method, the shape of the bread is baked in the oven with the castella bread, and then the mixture content is interposed between the castella bread and the bread such that the mixture content is interposed therebetween. In this case, the length of the castella bread is cut during the lamination, The multi-layered castella bread is formed into a cake shape, and is then coated with fresh cream on the upper and outer circumferential surfaces.
즉, 케이크 전체를 크림으로 도포 되도록 하는 것은 식감 및 맛의 보완을 위한 것이나 전체적으로 도포된 크림 맛에 의해 케이크 본연의 맛을 느끼지 못하게되는 문제점이 있다. That is, the entire cake is applied with a cream for the purpose of complementing the texture and flavor, but it has a problem that the taste of the cake is not felt due to the taste of the cream applied as a whole.
또한 선행기술 2는 여러 종류의 케이크 조각이 하나의 세트로 모아져 케이크를 구성여 기호에 따라서 선택하여 먹을 수 있도록 한 것이나 선행기술 2 역시 여러 조각을 하나의 케이크 처럼 보이기 위해 외면에 도포재를 도포함으로서 본래의 목적인 다종류의 케이크를 맛보기 위한 본래의 맛이 도포재에 의해 반감되는 문제점이 있다.
In the prior art 2, the pieces of various kinds of cakes are collected into one set so that they can be selected according to the symbols constituting the cakes. In the prior art 2, the application material is applied on the outer surface so as to look like a piece of cake There is a problem in that the original taste for tasting the various kinds of cake as the original purpose is halved by the coating material.
본 발명은 상기와 같은 문제를 해결할 수 있도록 한 것으로서, 빵을 구성하는 기지와 크림의 겹수를 늘리면서 절단되지 않도록 샌드하는 기술과, 샌드된 케이크 빵 상면에 도포되는 커버링 초콜렛을 최소화하여 상단에만 초콜렛을 토핑하는 기술을 제공하는 목적과 또한, 케이크의 상단면에만 초콜렛으로 토핑함으로서 케이크의 본연의 맛을 최대한 느낄 수 있도록 함을 목적으로 한 상단 면에 초콜렛 층을 형성하는 다층구조의 케이크 제조 방법에 관한 것이다. The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method of sandwiching bread so as not to be cut while increasing the number of creases of the base and cream constituting the bread and a technique of minimizing the covering chocolate applied to the top of the sanded cake bread, And a method for manufacturing a multi-layered cake in which a chocolate layer is formed on a top surface for the purpose of maximizing the original taste of the cake by topping only the top surface of the cake with chocolate will be.
상기와 같은 목적을 달성하기 위한 본 발명은 일반적인 케이크가 아니라 빵을 샌드위치 빵과 같이 얇게 제조한 기지와 기지가 겹쳐지도록 하되 기지와 기지 사이에 크림을 도포하는 방식으로 다수의 층을 형성하고 상면에 초콜렛 도포 층을 형성한 케이크로서 전체적인 형상이 다층으로 이루어진 직사각형 빵으로서 오페라 케이크(거래사회에서 호칭되는 명칭임)에 관한 것으로서, In order to accomplish the above object, the present invention provides a method for forming a plurality of layers by forming a thin layer of bread such as sandwich bread instead of a general cake, and applying the cream between the base and the base so that the base and the base overlap each other, The present invention relates to a cake having a chocolate coating layer formed thereon and having an overall shape of a multi-layered rectangular bread as an opera cake (a name referred to in the trade society)
난백액 21∼38중량%, 정백당 20∼22중량%, 밀가루 22∼25중량%, 쇼트닝 10∼12중량%, 디-소르비톨 2∼4중량%, 고과당 2∼4중량%, 덱스트린 2∼3중량%, 아몬드분말 1.5∼3중량%, 고지방분말 0.5∼2중량%, 프로스터 0.65∼1.5중량%, 카라멜색소 0.5∼1중량%, 베이킹파우더 0.5∼0.7중량%, 비타비엔 0.1∼0.3중량%, 유화제 0.1∼0.2중량%, 정제소금 0.1∼0.2중량%, 버터향 0.05∼0.2 중량% 를 믹서기에 투입 혼합하여, 10~15분 숙성하여 제조된 케이크의 기지 재료 배합 및 숙성단계와;21 to 38% by weight of egg white solution, 20 to 22% by weight of flour, 22 to 25% by weight of wheat flour, 10 to 12% by weight of shortening, 2 to 4% by weight of di-sorbitol, 2 to 4% by weight of high fructose, A starch powder, 0.5 to 2 wt% of a starch powder, 0.65 to 1.5 wt% of a starch powder, 0.5 to 1 wt% of a caramel colorant, 0.5 to 0.7 wt% of a baking powder, 0.1 to 0.3 wt% of a vita- 0.1 to 0.2% by weight of an emulsifier, 0.1 to 0.2% by weight of purified salt, and 0.05 to 0.2% by weight of butter, into a mixer and aging for 10 to 15 minutes to prepare a cake;
상기 배합 및 숙성된 케이크 재료를 이송 호퍼에서 성형 호퍼로 이송 후, 롤이 달려있는 직사각형 형태의 틀을 통하여 두께 5mm, 810㎜의 쉬트 형태의 기지로 성형하는 기지 성형 단계와; A base forming step of transferring the above-prepared formulated and aged cake material from a transfer hopper to a forming hopper, and then molding the base material into a sheet-like base having a thickness of 5 mm and a thickness of 810 mm through a rectangular shaped mold having a roll;
상기 형성된 기지를 200℃에서 9분간 오븐에 굽는 단계와; Baking the formed substrate in an oven at 200 DEG C for 9 minutes;
상기 오븐에 구워진 기지를 절단 컷팅기를 이용하여 정해진 길이로 절단하는 절단 단계와;A cutting step of cutting the base baked in the oven to a predetermined length using a cutting cutter;
상기 절단된 기지 표면에 알코올 시럽을 도포하는 단계와; Applying alcohol syrup to the cut base surface;
상기 알코올 시럽이 도포된 사각형 모양의 기지 일면에 크림을 도포하는 단계와; Applying a cream to a square shaped base surface to which the alcohol syrup is applied;
상기 크림이 도포 된 기지를 한 단씩 합체하여 3단으로 합체하여 크림 2단 기지 3단의 케이크를 완성하는 단계와; Combining the cream coated bases one by one and combining them into three stages to complete a cream two-stage three-stage cake;
상기 5단으로 합체된 케이크 상단 면에 초콜렛을 토핑하여 6단의 케이크를 형성하는 단계와;Topping the top of the cake with the tops of the five stages to form a six-stage cake;
상기 6단으로 샌드된 케이크 상단 초콜렛 토핑면에 일정한 무늬로 데코하는 단계;로 이루어지는 것을 특징으로 한 상단 면에 초콜릿 층을 형성하는 다층구조의 케이크 제조 방법을 제공할 수 있도록 한다.
And decorating the chocolate topping surface of the top of the cake sandwiched by the six stages with a predetermined pattern. The present invention provides a method of manufacturing a cake having a multi-layer structure in which a chocolate layer is formed on the top surface.
본 발명은 기지를 구워 기지 일면에 크림을 도포 후 겹칠 때 또는 다층으로 겹쳐진 직사각형의 케이크가 취급시 절단되는 것을 방지할 수 있는 장점과 케이크 상면에만 초콜렛을 도포함으로 크림과 기지의 재료 특성에 맞는 본연의 맛을 느낄 수 있도록 한 효과를 갖는다.
The present invention is advantageous in that when the base is baked and the cream is applied to one side of the base and then the base is rolled up or when a multi-layered rectangular cake is cut off during handling, So that the user can feel the taste of the food.
도1은 종래의 균등분할 케이크 구조를 나타낸 예시도.
2는 본 발명의 다단 케이크 제조 공정도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an exemplary view showing a conventional uniformly divided cake structure. FIG.
2 is a view showing the manufacturing process of the multi-step cake of the present invention.
이하 본 발명의 실시 예를 상세히 설명하면 다음과 같다.Hereinafter, embodiments of the present invention will be described in detail.
제1공정: 원료 배합공정 단계(S10)First step: raw material blending process step (S10)
본 공정에서는 케이크의 원료를 혼합하여 반죽하게 되는데 이때 재료의 배합비를 이용하여 유연성을 조절하게 된다.In this process, the raw material of the cake is mixed and kneaded. In this case, the flexibility is controlled by using the mixing ratio of the material.
본 발명의 케이크의 원료 조성물은 난백액 21∼38중량%, 정백당 20∼22중량%, 밀가루 22∼25중량%, 쇼트닝 10∼12중량%, 디-소르비톨 2∼4중량%, 고과당 2∼4중량%, 덱스트린 2∼3중량%, 아몬드분말 1.5∼3중량%, 고지방분말 0.5∼2중량%, 프로스터 0.65∼1.5중량%, 카라멜색소 0.5∼1중량%, 베이킹파우더 0.5∼0.7중량%, 비타비엔 0.1∼0.3중량%, 유화제 0.1∼0.2중량%, 정제소금 0.1∼0.2중량%, 버터향 0.05∼0.2 중량% 를 믹서기에 투입 혼합한다.The raw material composition of the cake of the present invention comprises 21 to 38% by weight of an egg white liquid, 20 to 22% by weight of pure white sugar, 22 to 25% by weight of flour, 10 to 12% by weight of shortening, 2-4% by weight of di- A starch powder, a starch powder, a starch powder, a starch powder, a starch powder, a starch powder, a starch powder, a starch powder, 0.1 to 0.3% by weight of Vitabeen, 0.1 to 0.2% by weight of an emulsifier, 0.1 to 0.2% by weight of purified salt, and 0.05 to 0.2% by weight of butter are added and mixed in a blender.
상기와 같이 케이크 원료 조성물을 믹서기로 혼합하여 믹싱한 후에는 10∼15분 동안 방치하여 숙성시킨다.After mixing the raw material composition of the cake as described above with a blender and mixing, it is allowed to stand for 10 to 15 minutes to be aged.
상기 믹싱된 케이크 반죽을 숙성할 때는 상온에서 숙성시킬 수도 있고 냉장고에서 보관하면서 숙성시킬 수 있다.When the dough is aged, it may be aged at room temperature or in a refrigerator.
상기 숙성시키는 목적은 케이크 반죽 내부에 혼입된 공기를 방출하는 목적과 케이크 반죽이 유연성을 갖도록 한다.
The purpose of the aging is to provide the flexibility of the cake dough and the purpose of releasing the air entrained inside the cake dough.
제2공정: 성형틀로 케이크 편 성형단계(S20)Step 2: Cake piece forming step (S20)
상기 배합 및 숙성된 케이크 반죽을 이송 호퍼에서 성형 호퍼로 이송 후, 롤이 달려있는 직사각형 형태의 성형틀을 통하여 성형두께 5mm, 폭810㎜의 쉬트 형태의 기지로 성형한다.After the above-described mixing and aging of the cake dough is transferred from the transfer hopper to the forming hopper, the sheet is formed into a sheet-like base having a thickness of 5 mm and a width of 810 mm through a rectangular mold having a roll.
상기 성형틀에 의해 성형되는 두께와 폭은 반드시 한정하는 것은 아니나 샌드 케이크(오페라 케이크)를 만들기 위해서는 기지의 성형 두께는 5mm이하로 하는 것이 바람직하다.Thickness and width formed by the forming die are not necessarily limited, but it is desirable that the forming thickness of the base is 5 mm or less in order to make a sand cake (opera cake).
즉, 기지 반죽시 원료를 이용하여 유연성을 갖도록 하는 것도 중요하지만 빵을 구성하는 기지를 얇게 형성한 후 일면에 크림을 도포한 후 기지와 기지를 합쳐 다층으로 형성시 케이크(케이크로 완성된 상태를 칭함)의 촉감이 부드럼고 유연성이 있다.
In other words, it is also important to make it flexible by using raw materials for base kneading. However, it is important to form the base of the bread thinly, apply cream on one side, and then form a multilayer by combining the base and the base. ) Is flexible and flexible.
제3공정: 성형된 케이크편을 굽는 단계(S30)Third step: Step of baking the molded cake piece (S30)
상기 직사각형 형태의 기지를 200℃에서 9분간 오븐에 굽는다 The rectangular base was baked in an oven at 200 DEG C for 9 minutes
상기 기지를 구울 때 오븐의 온도와 시간은 성형된 기지의 크기와 두께에 따라서 차이가 나며, 굽는 방법은 통상의 방법에 따라 통상의 빵굽는 오븐을 사용하였다.
The temperature and time of the oven were varied according to the size and thickness of the molded base, and a conventional baking oven was used according to a conventional method.
제4공정: 구워진 케이크 편 절단 단계(S40)Step 4: Cake slice baking step (S40)
상기 오븐에 구워진 기지를 절단용 컷팅기를 이용하여 정해진 길이로 절단한다.The base baked in the oven is cut to a predetermined length using a cutting cutter.
본 발명의 케이크는 직사각형 형태로서 폭은 좁고 길이는 길게 형성되으로 기지를 샌드하기 위한 길이로 절단한다.The cake of the present invention has a rectangular shape and has a narrow width and a long length, and is cut to a length for sanding the base.
본 공정에서 성형두께 5mm, 폭810㎜의 쉬트 형태의 기지를 워터 젯 컷팅기를 이용하여 폭 30㎜로 27줄로 절단된다.In this step, the sheet-shaped base having a thickness of 5 mm and a width of 810 mm is cut into 27 lines with a width of 30 mm using a water jet cutter.
제5공정: 기지 일면에 알코올 시럽 도포 단계(S50)Step 5: Alcohol syrup applying step (S50)
상기 공정에서 기지를 구운 후 이를 만들고자하는 케이크의 크기로 절단한 후 일면에 알코올 시럼을 도포한다.In this process, the base is baked, cut into the size of the cake to be made, and then the alcoholic beverage is applied on one side.
알코올 시럽을 도포하는 것은 크림을 도포하기 전에 전처리 작업으로서 전체적인 식감 개선을 높이기 위한 것이다.
Applying alcohol syrup is a pretreatment before applying cream to improve overall texture.
제6공정: 기지에 알코올 시럽 도포면에 크림 도포 단계(S60) Step 6: Cream application step (S60) on alcohol syrup application surface to base
상기 알코올 시럽이 도포된 직사각형 모양의 기지 일면에 크림을 도포한다.The cream is applied on one side of the rectangular base coated with the alcohol syrup.
상기 도포되는 크림은 케이크의 맛을 좌우하게 되며, 향과 맛은 선택적으로 실시된다.The applied cream will influence the taste of the cake, and the flavor and taste are selectively performed.
또한, 크림은 샌드되는 기지의 사이사이에 균일한 두께로 도포된다.
In addition, the cream is applied in a uniform thickness between the sandwiched bases.
제7공정: 크림 2단 기지 3단 케이크로 형성하는 단계(S70) Step 7: Step of forming a cream two-stage three-stage cake (S70)
상기 크림이 도포 된 기지를 한 단씩 합체시켜 크림 2단 기지 3단의 샌드 위치와 같은 형태로 합체하여 5단형의 케이크를 완성한다.
The bases to which the cream is applied are combined one by one, and are combined in the same manner as the three-stage sand position of the cream two-stage base to complete a five-stage cake.
제8공정: 5단으로 합체된 케이크 상단 면에 초콜렛 토핑 단계(S80) Step 8: Chocolate topping step (S80) on the upper surface of the cake,
상기 샌드된 5단 케이크 상면에 초콜릿을 도포한다The chocolate is applied to the upper surface of the sandwiched five-stage cake
상기 상단면에 도포되는 초콜릿은 양측면으로 흘러내리지 않도록 상단면에만 도포층이 형성되도록 한다.So that the chocolate coated on the upper surface is formed only on the upper surface so as not to flow down to both sides.
이때 샌드된 케이크의 상단면에 도포되는 초콜릿의 품온은 40℃∼45℃를 유지한 상태에서 도포장치의 노즐에 의해 도포된다. At this time, the product temperature of the chocolate to be applied to the upper surface of the sanded cake is applied by the nozzle of the application device while maintaining the temperature at 40 ° C to 45 ° C.
상기 5단 케이크 상면에 초콜릿을 도포하여 6단 케이크를 형성한다.Chocolate is applied to the top surface of the five-step cake to form a six-step cake.
본 공정에서 다단으로 케이크를 형성하는 방법은 상기 제조 공정에 의해 실시된 기지 크림 2단 기지 3단 케이크를 형성한 후 또 다른 크린 1단 기지2단을 합체하는 방식으로 다단의 케이크 빵이 형성될 수 있다.A method of forming a cake in a multi-stage in the present process is characterized in that a multi-stage cake bread is formed in such a manner that a base cream two-stage base three-stage cake performed by the above-described manufacturing process is formed and another two- .
상기와 같이 형성되는 6단 케이크는 중간부에 초콜릿 층이 형성되고 이의 초콜릿 층을 중심으로 상 하부에 위치되어 합체된 케이크 편 사이 사이에는 크림 층이 위치된다.The six-stage cake formed as described above is formed with a chocolate layer in the middle portion, and the cream layer is positioned between the cake pieces that are located at the upper and lower portions centering on the chocolate layer.
또한 형성된 6단 케이크의 상단 표면에는 초콜렛이 도포된 초콜릿 층이 형성된 상태이다.
The upper surface of the formed six-stage cake has a chocolate layer coated with chocolate.
제9공정: 6단 케이크 상단면 초콜렛 층 표면에 데코하는 단계(S90)Step 9: Step 6 decorating the surface of the chocolate layer on the top surface of the six-step cake (S90)
상기 6단으로 형성된 케이크 상단 초콜렛 토핑면에 일정한 무늬로 데코를 실시한다.The chocolate topping surface of the top of the cake formed in the six stages is decorated with a certain pattern.
상기 데코 작업은 만들고자하는 케이크의 무늬에 적합한 무늬로 데코작업을 실시한다.
The decorating work is performed by decorating the pattern suitable for the pattern of the cake to be made.
상기 케이크 제조 공정에 의거하여 실시 예를 설명하면 다음과 같다 A description will be given of an embodiment based on the above-mentioned cake manufacturing process
<실시 예><Examples>
1. 재료 준비1. Materials Preparation
케이크를 만들기 위한 재료준비 는 만들어지는 전체 재료 중량 대비The preparation of the material for making the cake is based on the total material weight produced
난백액 27 중량%, 정백당 21.5 중량%, 밀가루 24 중량%, 쇼트닝 11 중량%, 디-소르비톨 3.9 중량%, 고과당 3.1 중량%, 덱스트린 2.7 중량%, 아몬드분말 2.1 중량%, 고지방분말 1.7 중량%, 프로스터 1 중량%, 카라멜색소 0.8 중량%, 베이킹파우더 0.6 중량%, 비타비엔 0.22 중량%, 유화제 0.16 중량%, 정제소금 0.12 중량%, 버터향 0.1 중량% 를 준비한다.
A mixture of 27% by weight of egg white, 21.5% by weight of wheat flour, 24% by weight of wheat flour, 11% by weight of shortening, 3.9% by weight of di-sorbitol, 3.1% by weight of high fructose, 2.7% by weight of dextrin, 2.1% by weight of almond powder, 1% by weight of a starch, 0.8% by weight of a caramel colorant, 0.6% by weight of baking powder, 0.22% by weight of vitamins, 0.16% by weight of an emulsifier, 0.12% by weight of purified salt and 0.1% by weight of butter.
2. 재료 혼합 반죽2. Mixing ingredients
상기 준비된 재료를 반죽 믹서기에 투입한 후 믹서기에 의해 교반되면서 반죽이 완성된다.The prepared material is put into a dough mixer, which is then stirred by a blender to complete the dough.
상기 믹서기에서 반죽된 케이크 반죽은 10~15분간 숙성시켜 반죽이 부드럽게 유지되도록한다.
The kneaded cake dough in the blender is aged for 10 to 15 minutes to keep the dough smooth.
3. 성형틀을 이용하여 기지로 성형3. Molding to base using mold
상기 반죽을 성형 틀에 넣고 기지를 성형한다.The dough is put into a mold and the base is formed.
상기 기지는 케이크를 만들고자하는 규격에 비례하여 성형 틀을 제작하게 됨으로 기지 역시 성형틀에 비례하여 크기가 결정된다.
The base is made proportional to the size of the cake to be formed, so that the size of the base is also determined in proportion to the mold.
이와 같이 성형 된 기지는 상기 제조 공정에서 제3공정에서 성형된 기지를 굽는 단계(S30)부터 제9공정인 6단 케이크 상단면 초콜렛 층 표면에 데코하는 단계(S100)로 실시된다.The base formed in this manner is performed in steps S30 to S9, which are formed in the third step in the manufacturing process, and step S100, in which the ninth step is to decorate the surface of the top-side chocolate layer of the six-
상기 실시 예는 재료의 중량%를 한정하여 케이크를 제조한 것을 나타낸 것이다.The above example shows that the cake is manufactured by limiting the weight percentage of the material.
이와 같이 제조된 본 발명의 케이크는 기지를 성형시 성형두께 5㎜. 폭 810㎜로 제조시하여 30mm폭의 기지 27줄을 형성한 후 3줄 단위로 기지를 하나의 완성된 케이크 편 구성요소로 한다. The thus-prepared cake of the present invention had a molding thickness of 5 mm at the time of molding the base. After forming a base line of 30 mm wide by 810 mm in width, the base is made into a complete piece of cake piece in 3 line units.
이후 3줄 단위의 기지 중 첫번째, 두번째 기지에 크림을 도포하고, 크림이 샌드되지 않은 세번째 기지의 케이크 편에 크림이 도포된 두번째 케이크 편 위에 샌드하고, 이렇게 샌드된 케이크 편을 다시 크림이 도포된 첫번째 케이크 편 위에 샌드하므로써 크림 2겹이 케이크 편 3겹에 샌드된 5단 케이크가 완성된다.
Thereafter, the cream is applied to the first and second bases of the three-line unit, and the cream is applied to the second cake piece coated with cream on the third base cake piece, which is not sanded, and the thus- By sanding on the first cake piece, a five-layered cake, in which two layers of cream are sandwiched in three layers of cake pieces, is completed.
또한, 케이크의 상단에만 초콜릿을 도포하는 기술은 샌드된 기지의 가이드를 통하여 특별히 고안된 노즐의 중앙에 유도한 후, 노즐을 통하여 각각의 케이크 상단에 일정량의 초콜릿을 도포한다. 이때 초콜릿의 품온은 40℃~45℃를 유지하고, 노즐의 폭은 케이크보다 4mm 넓은 34mm, 노즐의 내부는 초콜릿이 일정하게 분포되도록 홈이 형성되어 케이크의 최 상단면에 초콜렛을 토핑하게 된다.In addition, the technique of applying chocolate only to the top of the cake is guided to the center of a specially designed nozzle through a sanded base guide, and then applies a certain amount of chocolate to the top of each cake through a nozzle. At this time, the temperature of the chocolate is maintained at 40 ° C to 45 ° C, the nozzle is 34 mm wider than the cake by 34 mm, and the inside of the nozzle is grooved to uniformly distribute the chocolate, thereby topping the top of the cake with chocolate.
이와 같이 된 본 발명은 3단 합체 시, 케이크가 끊어 지지 않게 샌딩되며, 초콜렛 토핑 시, 윗면만 자연스럽게 토핑되는 장점이 있다.The present invention as described above is advantageous in that when the three-piece is combined, the cake is sandwiched so as not to be broken, and only the top surface is toppled naturally when the chocolate is topped.
또한 본 발명은 적층 구조의 케이크 제품으로, 일반적인 양산 케이크 제품과 차별화하여 크림 2겹,기지 3겹,초콜릿 1겹으로 구성함으로써, 다층의 샌드기술 및 초콜렛의 상단코팅 기술을 개발하여 제조한 것이다.In addition, the present invention is a cake product of a laminated structure, which is differentiated from a general mass-produced cake product, and has been made by developing a multi-layer sand technique and a chocolate top coating technique by constituting a cream double layer, a base three layer and a chocolate layer.
또한 본 제조공정에 대한 발명은, 통상의 방법과 같이 기지를 2겹 샌드후 추가적으로 1겹 샌드하는 방식으로 기지의 일정한 배열 및 접합시 끈어짐 없이 합체되도록 공정을 개선한 것과, 초콜릿을 합지된 케이크의 상단면에 만 토핑해주는 기술을 핵심으로 한다.
In addition, the present invention relates to a process for improving the process of incorporating a base in a two-ply sandwich followed by a one-ply sandwich, And the top surface only of the top surface.
Claims (4)
상기 배합 및 숙성된 케이크 재료를 이송 호퍼에서 성형 호퍼로 이송 후, 롤이 달려있는 직사각형 형태의 틀을 통하여 두께 5mm, 폭810㎜의 쉬트 형태의 기지로 성형하는 기지를 성형 단계와;
상기 직사각형 형태의 기지를 200℃에서 9분간 오븐에 굽는 단계와;
상기 오븐에 구워진 기지를 절단용 컷팅기를 이용하여 정해진 길이로 절단하는 절단 단계와;
상기 절단된 기지 표면에 알코올 시럽을 도포하는 단계와;
상기 알코올 시럽이 도포된 사각형 모양의 기지 일면에 크림을 도포하는 단계와;
상기 크림이 도포 된 기지를 한 단씩 합체하여 3단으로 합체하여 2단 크림 3기지의 5단형의 케이크를 완성하는 단계와;
상기 5단 케이크 상단 초콜릿 토핑면에 일정한 무늬로 데코하는 단계;로 이루어지는 것을 특징으로 하는 상단 면에 초콜렛 층을 형성하는 다층구조의 케이크 제조 방법.21 to 38% by weight of egg white solution, 20 to 22% by weight of flour, 22 to 25% by weight of wheat flour, 10 to 12% by weight of shortening, 2 to 4% by weight of di-sorbitol, 2 to 4% by weight of high fructose, A starch powder, 0.5 to 2 wt% of a starch powder, 0.65 to 1.5 wt% of a starch powder, 0.5 to 1 wt% of a caramel colorant, 0.5 to 0.7 wt% of a baking powder, 0.1 to 0.3 wt% of a vita- 0.1 to 0.2% by weight of an emulsifier, 0.1 to 0.2% by weight of purified salt, 0.05 to 0.2% by weight of a butter, and mixing and aging the cake material prepared by aging the mixture for 10 to 15 minutes;
A step of shaping the mixture and the aged cake material into a sheet-like base having a thickness of 5 mm and a width of 810 mm through a rectangular shaped frame having a roll, after transferring the cake material from a transfer hopper to a forming hopper;
Baking the rectangular shaped substrate in an oven at 200 DEG C for 9 minutes;
A cutting step of cutting the base baked in the oven to a predetermined length using a cutting cutter;
Applying alcohol syrup to the cut base surface;
Applying a cream to a square shaped base surface to which the alcohol syrup is applied;
Combining the cream coated bases one by one and combining them into three stages to complete a five-stage cake of two-stage cream and three bases;
And decorating the chocolate topping surface of the top of the five-stage cake with a predetermined pattern. The method of manufacturing a multi-layered cake according to claim 1,
상기 크림 2단, 기지 3단 합체된 5단 케이크에 다른 기지 1단이상과 크림1단이상을 적층시켜 다단 케이크를 형성한 후 최 상단에 초콜렛 토핑하고 그 토핑면에 일정한 무늬로 데코하는 단계;로 이루어지는 것을 특징으로 하는 상단 면에 초콜릿 층을 형성하는 다층구조의 케이크 제조 방법.The method according to claim 1,
Forming a multi-stage cake by laminating one or more stages of the base and at least one stage of the cream on the two-stage cream and the three-stage single-stage five-stage cake, topping the topmost chocolate and decorating the topping surface with a certain pattern; Wherein the chocolate layer is formed on the top surface.
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| CN111034769A (en) * | 2019-12-27 | 2020-04-21 | 福建省长汀盼盼食品有限公司 | Coating sandwich cake and production process and production line thereof |
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| JP2010252763A (en) * | 2009-04-28 | 2010-11-11 | Kao Corp | Method for making cakes |
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| JPH05284895A (en) * | 1992-04-06 | 1993-11-02 | Miyoshi Oil & Fat Co Ltd | Composition for preparation of multilayer food, production of the composition and preparation of multilayer food dough using the composition |
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