KR20120060004A - Semi-finished frozen whipped-cream cake and a method of making the same - Google Patents

Abstract

PURPOSE: Frozen half-finished fresh cream cake and a producing method thereof are provided to improve the productivity of the cake by reducing the processing ratio of retail stores. CONSTITUTION: A producing method of frozen half-finished fresh cream cake comprises the following steps: preparing a cake sheet using a separated egg sponge method; slicing the cake sheet, and spreading animal fresh cream on the cake sheet slices; and sprinkling frozen strawberries on the sliced surface of the cake sheet, and freezing the cake. The cake sheet additionally contains guar gum, and emulsifying oil for inserting the guar gum.

Description

Semi-finished frozen whipped-cream cake and a method of making the same}

More particularly, the present invention relates to a frozen semi-finished cream cake and a method for producing the same, and more particularly, to a method of manufacturing a frozen semi-finished cream cake and a method for producing the same, The present invention relates to a frozen finished fresh cream cake having improved distribution stability and improved productivity in a retail store, and a method of manufacturing the same.

Conventional fresh cream cake is produced by a method comprising a process of manufacturing and slicing a cake sheet at a retail store such as a bakery, a syrup spraying process, a fresh cream sanding process, a fresh cream icing process, and a decoration process.

As such, the method of manufacturing and selling fresh cream cakes in a retail store does not require a separate transportation time, so that the freshness of the product can be secured. On the other hand, since the processing at the retail store is high, the production quantity per unit time is limited. There is a problem that the cake production can not keep up with the demand in the season, such as Christmas, when the demand for the cake is crowded, and as a result, there is a problem that the quality of the product.

Sponge cake sheets used in fresh cream cakes can be produced by a separate method of foaming by separating the yolk and the white, or by a public method of foaming using whole eggs. Public methods are often used due to the cumbersome process of the separate process. According to the public method, the process consists of a manufacturing process in which whipped egg and sugar are added, flour is added, and melted butter is added. The pores are fine and soft creamy state, but water evaporation may occur remarkably when frozen below -18 ℃. In addition, cracking of the fresh cream occurs as time passes after the fresh cream is sanded.

However, no prior art discloses such a method of making a cake sheet in connection with a preferred method of making a frozen cake.

However, the Republic of Korea Patent No. 10-0441653 'Roll Cake-type ice cream manufacturing method' (i) spreading a cake sheet in a roll cake-type molding container, and filling the semi-solid ice cream thereon, and (ii) the It discloses a method for producing a roll cake type ice cream comprising the step of leaving the ice cream filled in the cake sheet from the molding container and left to cure in a rapid curing chamber at -30 to 50 ° C. for 30 minutes to 1 hour. This is for a roll cake type ice cream in which the ice cream is added to the cake sheet, which is different from the present invention in which the fresh cream cake is thawed after freezing.

The present inventors have led to the present invention to provide a method for producing a frozen cake which can increase the yield of the cake by improving the distribution stability and reducing the degree of processing at the retail store.

Accordingly, the present invention is to provide a method for producing a cake sheet suitable for freezing distribution.

In addition, the present invention is to provide a method for producing a cake sheet that can increase the meringue stability and provide a more moist and soft texture even when frozen after thawing.

In addition, the present invention is to provide a fresh cream and sweet berries that can be used in a cake sheet suitable for frozen distribution.

In addition, the present invention is to provide a frozen half-cream cream cake prepared as described above.

In the present invention, a step of producing a cake sheet in a separate method; Slicing the prepared cake sheet, sanding animal fresh cream on the cake sheet, and applying frozen strawberry sweetened to the sliced side of the cake sheet; And it provides a method for producing a frozen pastry fresh cream cake comprising the step of freezing the cake.

In addition, the present invention provides a method for producing a frozen finished fresh cream cake, characterized in that the cake sheet is prepared by adding emulsifiable oil and guar gum.

The present invention also provides a frozen half-cream cake prepared from the above.

The fresh cream cake prepared according to the present invention will include a sheet of more moist and soft texture. In addition, the meringue stability is increased due to the addition of guar gum, and the amount of syrup after the production of the sheet is increased by 10% to prevent evaporation of water and excellent moisture retaining ability, so that animal cream without sand cracking is sanded, Less sweetened frozen berries are applied, resulting in less quality change during thawing after freezing. In addition, since the degree of processing at a retail store is lowered, workability and production rate at a retail store can be improved, and distribution in a frozen state facilitates distribution stability and handling of the cream cake.

1 is a process diagram schematically showing a method for producing a frozen finished fresh cream cake of the present invention.

According to the present invention, there is provided a frozen finished fresh cream cake and a method for producing the frozen cream cake, wherein the frozen cream cake is frozen and distributed.

More specifically, the manufacturing method of the present invention consists of a sheet manufacturing process, a syrup manufacturing process, sheet slice and syrup spraying process, fresh cream manufacturing process, fresh cream sand and sweetened frozen strawberry application process and quick freezing process. Frozen frozen sand cream cake prepared in this way can be completed only by icing and decoration after thawing.

1. Sheet manufacturing process

For this process, based on 100 parts by weight of the egg, 80 parts by weight of egg, 20 parts by weight of egg yolk, 50 parts by weight of white sugar, 2.8 parts by weight of emulsifier, 20 parts by weight of emulsified oil, 0.8 parts by weight of salt, 20 parts by weight of oil, baking powder 2 parts by weight, 100 parts by weight of egg white, 72 parts by weight of B per white and 0.3 parts by weight of guar gum were prepared .

Mix the whole egg, egg yolk, white sugar A, emulsifier, emulsifying oil, salt and oil to make the dough. Here, white sugar A is used to mean white sugar added to the main dough, and the capital letters are written together to distinguish it from white sugar (white sugar B) added to egg whites. Sift the flour and baking powder and mix well with the dough. Emulsifiers may be used materials commonly used in the art, such as SP. In addition, the emulsified oil and fat can be used a material commonly used in the art, for example, liquid shortening.

Add the guar gum to egg white and white sugar B, put in a twin blender, raise the meringue to a specific gravity of 0.20, put it in the batter twice, mix it at low speed, and adjust it to a final specific gravity of 0.46. The low speed mixing may be performed, for example, for 1 minute, but the mixing time may be changed depending on the product condition. Bake for 40 minutes in a deco oven (top 170 ° C, bottom 175 ° C). In mass production, it is desirable to adjust the heating temperature to match the final product when applied to tunnel ovens.

2. syrup manufacturing process

Weigh 1: 2 white sugar and water on a weight basis in a steam oven and cool to room temperature to have a final 52 Brix.

3. Sheet Slice and Syrup Spraying Process

The sheet cooled at room temperature (1-25 [deg.] C.) for about 2 hours is sliced in three stages to an appropriate size, preferably 1.5 cm thick, and the syrup is evenly sprayed on the top and sides of the sheet.

4. Fresh cream manufacturing process

Add 100% of animal fresh cream, 8% sugar, and 2% liqueur, refrigerated at 5 ± 2 ℃, to a mixing bowl. The peak state is about%. Preferably, the animal fresh cream contains 38% milk fat. Preferably, the medium to high speed mixing is performed for 2 to 3 minutes and 40 seconds at 6 stages, and the low speed mixing is performed for 1 minute at the first stage, but the mixing time may vary depending on the machine performance, so that the end point is determined by cream whipping. do.

5. Fresh cream sand and sweetened frozen strawberry application process

The fresh cream is sanded on one stage of the sliced sheet, the thawed frozen frozen berries are applied, and then the sheet is raised again. After the sand cream is sanded on the second stage, the sheet is finally covered to complete the semi-finished product.

6. Quick freezing process

The product was placed in a sheet container, wrapped in vinyl, quenched in a rapid freezer at -40 ° C for 30 minutes, and then stored in a freezer at -18 ° C to prepare a frozen cake sheet. In general freezers below -18 ℃, it should be frozen for more than 7 hours to complete the frozen strawberry.

Hereinafter, the present invention will be described in more detail with reference to the following specific examples. However, the following examples are intended to illustrate the invention and should not be understood as limiting the scope of the invention.

Experimental Example 1

In the present experimental example, the difference in the presence or absence of the use of emulsified oil and fat by the separate method and the public method was investigated.

Example  One

According to the blending ratio of Table 1, egg yolk, egg yolk, white sugar A, emulsifier, salt, oil and fat and oil was mixed well to make the dough. The flour and baking powder were sieved and mixed well with the main dough. The egg white was put into a twin blender, and the mixture was divided into three portions of B, Gyeonggi. The specific gravity of the meringue was adjusted to 0.20, and the resulting mixture was put into the kneading twice and mixed at a low speed for 1 minute to obtain a final specific gravity of 0.46. Bake 40 minutes in a deco oven at top 170 ° C and bottom 175 ° C.

Comparative example  One

A cake sheet was prepared in the same manner as in Example 1 except that no emulsifying oil or fat was used.

Comparative example  2

According to the blending ratio shown in Table 1, bubbles were raised by whipping the whole egg, the whitening agent, the emulsifier, the salt and the emulsifiable oil. The flour and baking powder were sieved and mixed well with the main dough. The fats and oils were mixed lightly with the dough to obtain a final weight of 0.46. Bake 40 minutes in a deco oven at top 170 ° C and bottom 175 ° C.

Example 1 Comparative Example 1 Comparative Example 2 War 80.0 80.0 200.0 Egg yolk 20.0 20.0 - White sugar A 50.0 50.0 122.0 SP 2.8 2.8 2.8 Salt 0.8 0.8 0.8 Liquid Shortening 20.0 - 20.8 maintain 20.0 20.0 20.0 weak flour 100.0 100.0 100.0 Baking powder 2.0 2.0 2.0 Egg white 100.0 100.0 - White sugar B 72.0 72.0 - Guar gum 0.3 0.3 -

The cake sheets prepared in Examples 1 and Comparative Examples 1 and 2 were cooled at room temperature for 2 hours to carry out the sensory test, and the results are shown in Table 2 below:

Texture flavor color Flavor importance Example 1 3.9 3.5 3.5 3.4 0.46 Comparative Example 1 3.4 3.2 3.5 3.4 0.46 Comparative Example 2 3.6 3.4 3.3 3.4 0.46

As can be seen from the results of the sensory evaluation shown in Table 2, the texture and taste of the cake sheet prepared by adding the emulsifiable oil in Example 1 were superior to those prepared without using the emulsifiable oil in Comparative Example 2 . Further, the texture, taste and color of the cake sheet produced by the separate method in Example 1 were proved to be superior to those prepared by the public method in Comparative Example 2. [

Experimental Example 2

In this experimental example, the difference in appearance and taste of fresh cream cake according to the type of whipped cream was tested.

Example  3

The sheet prepared in Example 1 was cooled for 2 hours, sliced three times to a thickness of 1.5 cm, and syrup was evenly sprayed on the top and sides of the sheet. Animal cream, sugar and liqueur of 38% sterilized milk in milk kept at 5 ± 2 ° C were put into a kitchen aid at the mixing ratio shown in Table 3 below and mixed in a medium speed (6 stages) for 2 to 3 minutes and 40 seconds The bubbles were raised and mixed at low speed (1 st) for 1 minute to uniformly collect the bubbles of the whipping cream to make 80% peak condition, and then the sheet was subjected to sanding and icing.

Example  4

The sheet was subjected to sanding and icing in the same manner as in Example 3, except that 38% animal milk cream was used.

Comparative example  3

The sheet was subjected to sanding and icing in the same manner as in Example 3, except that a compound whipping cream of a milk fat content of 18% was used.

Comparative example  4

The sheet was sanded and iced in the same manner as in Example 3, except that 38% crude fat vegetable cream was used.

Animal cream
Sterilized milk fat
38%) Animal cream
(38% sterilized milk fat) Compound
Whipped cream
(18% milk fat) Vegetable cream
(38% crude fat) Sugar liqueur Example 3 100 8 1.5 Example 4 100 8 1.5 Comparative Example 3 100 8 1.5 Comparative Example 4 100 8 1.5

The fresh cream cakes prepared in Examples 3 and 4 and Comparative Examples 3 and 4 were stored in a quick freezer at -40 ° C, and the results after 90 days were shown in Table 4 below.

Appearance (surface) Taste (after thawing) Example 3 Fine cracking of cream 4.0 Example 4 Good surface 4.1 Comparative Example 3 Severe cracking 3.4 Comparative Example 4 Cream splitting occurs 2.9 5: very good, 4: good, 3: moderate, 2: bad, 1: very bad

From Table 4, it was found that the appearance state was good in the order of Example 4> Example 3> Comparative Example 3> Comparative Example 4. This shows that as the fat content increases, it effectively suppresses water evaporation during product cooling. In addition, based on the results of Example 3 and Comparative Example 4, it can be seen that the fat ball contained in the milk than the other fats have a greater water retention capacity. In addition, it can be concluded from the comparison of Examples 3 and 4 that the water retention ability of the sterilized fresh cream is better than that of the sterilized fresh cream.

According to sensory evaluation, taste was preferred in order of animal fresh cream> compound whipped cream> vegetable cream.

<Experimental Example 3>

In this experimental example, the preferable freezing time of the cake sheet prepared above was examined.

Animal cream, sugar and liqueur, refrigerated at 5 ± 2 ° C. in the blending ratio of Example 4, were placed in a kitchen aid, mixed for 2 minutes and 30 seconds at medium speed (six speeds) to raise the air bubbles, and However, the mixture was prepared for 1 minute in a peak state of about 80%, and the product freezing state at -15 ° C. was checked hourly after repeating the manufacturing process of sand sanding.

Freezing time Center temperature (℃) Ambient temperature (℃) Frozen 2 hours 13 8 Cream not frozen 3 hours 11 6 The cream is frozen, but the strawberries are not frozen 4 hours 6 One The cream is frozen, but the strawberries are not frozen 6 hours 2 -2 The cream is frozen and the sandwiches are only slightly frozen 7 hours -1.5 -5 Both cream and sand berries are frozen

From Table 5, it can be seen that the frozen fresh cream cake is completely frozen after being frozen at -15 ° C for 7 hours. Based on the results, it can be seen that the quality of the product is maintained without changing the product after transporting the product after freezing at least 7 hours in a general freezing state of -15 ° C in the factory.

Experimental Example 4

The cake product of Example 4 was frozen at −18 ° C. for 18 hours and then stored at 5 ° C. to observe changes in product condition over time.

Thawing time Product status 1 hours The cream is slightly thawed, but the strawberry is frozen 2 hours The cream is thawed, but the strawberry is frozen 3 hours The cream is thawed and the sand berries are only slightly thawed 4 hours Both cream and sand strawberry are fully thawed

From Table 6, it can be seen that in the refrigerated state of 5 ℃ complete thawing only after thawing 4 hours or more. Based on these conclusions, it can be seen that, in order to manufacture the semi-finished cream cake as a finished product at a retail store, it is necessary to thaw at least 4 hours to provide a product having a moist texture that was initially set.

Claims (3)

Preparing a cake sheet by an alternative method;
Slicing the prepared cake sheet, sanding animal fresh cream on the cake sheet, and applying frozen strawberry sweetened to the sliced side of the cake sheet; And
Freezing the cake
Method for producing a frozen finished fresh cream cake comprising a.
The method according to claim 1,
A method for producing a frozen finished fresh cream cake, characterized in that a cake sheet is prepared by adding emulsified oil and guar gum.
Frozen half-cream cream cake prepared according to claim 1 or 2.

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