TW200534793A - Method of fabricating cake - Google Patents

Abstract

A cake dough, cake fabricated using the cake dough and a fabrication method of a cake dough are provided, in which a combination operation featuring the filling wrapping process is developed. The method can be performed in a relatively low temperature, such that the method is easy to process, the cake has mild sweetness and the limitation of flavor and material property is little. Further, the cake would have strong resistance to freezing and refrigerating temperature, and even when repeatedly exposed to freezing, refrigerating temperatures and higher temperatures, the cake can prevent cracking and hardening from happening. The method is by adding modestly sweet syrup and other modestly sweet sugar to mix in the cake dough, thereby making a cake dessert.

Description

20053i42 ^ .Sc IX. Description of the invention: [Technical field to which the invention belongs] The present invention relates to a kind of addressing with Ming, such as Bao Ming, which can be performed at a relatively low temperature, and has good workability and sweetness. And, there are few restrictions on the physical properties, and it is strong in cold; east and refrigerated. In addition, even if repeatedly exposed to cold, east and refrigerated areas, it can also suppress streaks and hard cakes under the temperature history of changing. Dough and pie-like food of the pie-like dough; [Prior art] In the conventional technology, the pie or pie-like dough is simply coated with soy flour, sesame, sugar soy sauce and other condiments such as soybean paste. [Stuff] to serve. / 、 A sealed in. However, with the diversification of food culture, food — cold; edible in the eastern and cold ugly areas, or in the cold Qi ^ ^ for the use at room temperature and edible, and when thinly extended and ^^ When returning, the method used is also rich in change. In addition: Erbao Ming

It's not just the domain. The number of H-reliance combinations of Wei Shi's cream Wei Wei has also increased, and there is more demand in the market for meeting these needs. Conditions of the pie-like food However, the conventional pie-like dough keeps moisture and cold storage temperature when placed under the closed system, 2 and often breaks, and aging occurs, it loses moisture and hardens, and the ductility . Kiss, [just licked cake] 6

TQOC 2005347 ^ Phenomenon uses sugar's water-retaining power under freezing, which can be solved on the basis of the fixed-range yield, but it will increase the sweetness of the cake dough and limit its use. & B xJitr so exist from the refrigerated temperature zone or frozen and wide / even using this technology 'under repeated' can not prevent the cake from lumping = ^^ wave cake: ΐ's group extension] ::, dough for hair It only shows proper work. It is not always required, and various approaches are made to changes in preferences and the market is cold and cold. ==, and it is also used consciously in The number of cuts is increased, so that the pie-like food of the pie-shaped raw noodle product cannot not have a sufficient shape to maintain a high temperature and taste of meat. These cranes are collectively referred to as “bean yarns that have undergone cooking adjustments and replenishment, as a piiiing at high temperatures.) However, even in this oil filling and chocolate industry, it is difficult to carry out an example. An example of this is ice desertification. The temperature at which the work is carried out appropriately, for example, a wealthy restaurant can use a conventional cake-shaped noodle, especially when it is stretched to 30 ° C, or it cannot be formed, and the new dough cannot be thin. The question of "zidu" or broken and open holes, or vice versa, "when 2005343 ^ .3, the shape is lost at the appropriate temperature of the dough surface _ operation, the shape is lost for the operation of filling. Can cause health problems. The tadpoles are easy to breed, but they are very soluble and resistant to high temperatures, but they have to sacrifice disadvantages. Erbei has a filling method that can only get low commodity value (for example, see Zhaozhao is too straight and leaves-a kind of gazette (page 1-9) with the following characteristics) And the former juice 1 is frozen and covered with frozen confections 55 tt〇 / 〇 ^ Mil 2〇17〇 «% (Ι! Γ ^} Dian flour is made of glutinous rice: Japonica rice is roughly as thick as ~~ 25 ~ 4G weight 1% 'of which sugar 50% by weight of the total is composed of ^ · 〇 ~ 15. All the sugars are limited in the flavor design of the dough. The sweetness of the dough is quite high, and the improvement is not clear. (Page)) 'In the production of cakes, add ^^ report (the composition of aging prevention composition, but the method: = improvement is not explained., Workability of the dagger & etc. 8 20053ι4 different shape The sweetness of the dough is high, so the deterioration of shellfish ', and because the cake must be wrapped at high temperature == the flavor is limited, and the molding is difficult, or the pie-shaped raw noodles are simmered. To improve the heat resistance. In addition, you may need to sacrifice noodles because the food culture is diversified, so you will be at> Upper limit of taste and physical properties ^ [Invention of the second coffee heart manufacturing method also requires extreme edge cutting. In comparison === is developed-a kind of packaging and grade combination operation can reduce the flavor and touch of the name, and in = strong ' In addition, even after repeated exposure to cold rolling and refrigerated areas and its raw ==== down ', it can suppress the appearance and hardening = pie-shaped dough and pie using the pie-shaped dough. The inventors have achieved the above object. The results were obtained with intensive results and the present invention was completed. The insight is that by adding a shaft containing low-sweet sugar to a cake dough dough towel and making it difficult, a low-sweetness and flavor in the filling can be produced There are few restrictions on transit properties. The stuffing and other industries can be carried out at low temperature, and the workability is good and cold. The east and cold storage are strong, and even if repeatedly exposed to the freezing and refrigerating area and above the temperature area. It can also suppress cracking and hardening under the temperature history of changing between: 20053i4 ^ p93 < The production of cakes of aging phenomenon. That is, the present invention is ... (1) A method of manufacturing cakes, which Add flour and sugar with low-sweet sugar The grain is combined to form, · Sweat as described in Sweat: Dough, and Ming, · (3) The manufacturing method described in (2), filling: for filling Yusi or chocolate, (4) such as ⑴The temperature of the combination of the admiration and the crane in the molding is in the town; = ^ koukou manufacturing method, pie food manufacturing method, grouping with surplus; 1 = catty = the manufacturing method 'relative to Cereal flour 002 (:) such as ⑴ heavy weight by l · · 〇, / li 仂, low-sweet sugar in 14 ⑺ manufacturing method described in ⑴, contains the total weight of low-sweet sugar Less than 45% by weight of cereal flour; a method for making cakes such as η =, which is characterized in that: after being combined in the rice cake, it is cooled; or is refrigerated and has a process of returning to room temperature; (9) such as =) The method of making confectionery foods described above, after the composition is formed, repeat the process of cold storage or refrigerating and returning to room temperature; (called a kind of cake-shaped dough, adding sugar containing low-sweet sugar and preparing it form. If the present invention is used, the cooperation with fillings such as stuffing can be produced at a relatively low temperature, and the sweetness is soft, so there are fewer restrictions on the flavor and physical properties of the filling, and the freezing and It has strong resistance under refrigeration, and has the advantages of suppressing the occurrence of aging phenomena such as cracks and hardening even when repeatedly exposed to a temperature history that changes between a freezing and refrigerating area and a temperature range above it. [Embodiment] 200534 ^ 2 Loquat powder is typical for sticky and elastic foods. Elephant sugar, or just as rich as it is, is usually made by mixing flour with water and kneading it into sugars with low-sweet sugar. There is no particular limitation on the type of rice flour to be added to it ...… like rice flour (because of rice _, not ground to form flour)

Most of them are group rice flour, 4 wheat flour, etc. or their yarns. However, Gu Yi exerts its elasticity and ductility as a cake. The W knife ’is mainly because the rice flour contains a lot of rice varieties, which is more in line with the requirements. The H σ series can be set according to common methods based on the amount of cereal flour and water. Tong Er ^^ shavings' water is in the range of 5G to 7G parts by weight. In the case of water retention (such as cake flour from imported rice), usually 100 parts for Yiru, the water can be 60 to 80 parts by weight. Use left and right. = The heating method is not particularly limited, and a method using steam heating is generally used. The heating time varies depending on the method and device used. However, the time until the bridge + powder is alpha is relatively t. As an example, in the case of #, it is 7 minutes. In Hunan, imported rice In the case of a cake, it is about 10 minutes. Although f needs to be slightly longer to correspond to the heating time, it can be kneaded according to the existing method. Similarly, there is no special feature. It can also be heated and kneaded using a cooker. 200534¾ The sugar added to the pie dough has the function of preventing the pie dough from becoming unified # and the function of making the woven dough at low temperature and high ductility, especially the plasticity at low temperature and The improvement of the ductility has the effect of improving the workability of the combination molding of the cake-shaped dough and the inscription in the low temperature region, and is effective in the case where the operation is not suitable for the high temperature region. J ,, ugly mouth for cooking but "aging fangfang" or low temperature plasticity and ductility can be improved. For example, the use of sweet sugar in Dali will increase the sweetness of the dough. # 纟 与 铭When the combination is formed to form a cake, the flavor of the name is affected. This is particularly undesirable when the filling is not sweet. The sugar liquid is preferably a sugar solution. Liquid sugar or solid sugar may be dissolved in water, or liquid sugar and solid sugar may be used in combination. However, the sugar as a raw material needs to be a low-sweet sugar. The low-sweetness sugar mentioned here is the comparison of the sweetness (here is a certain concentration of the recommended sugar solution and the measured sweeteners with the same sweetness intensity as shown in Table ^. The strict sugar is υ at 0.4 The following sugars are preferred. The sugar concentration of the sugar solution is preferably used in the form of a bear that does not leave solid sugar, usually in the range of 60 to 80% by weight. It is also used to prevent aging and increase low temperature. The sugar with better plasticity and ductility is better. For best results, it is recommended to use maltose and maltosyltrehalose syrup (Maltosyltrehalose Syrup), the best weight ratio is maltose: malt trehalose syrup = 0: 100 ~ 80: 20. The above-mentioned heated and kneaded cereal flour is mixed with the sugar solution described above. The mixing ratio of 2005347ρ93〇㈣ parts by weight is preferably more than 20 parts by weight of the sugar solution (to the right and left), and The above two ^ Lifenqiao 'is more preferably liquid sugar converted to 30 parts by weight for its cake 4 ίι »21 parts by weight or more. If the # of sugar is lower than the lower limit, the sweetness of the cake dough is low, but Malleability The sweetness of the dough is in the range that does not affect the remaining flavor, ° * 非 低 甜味 #, but it is good to make Xiao contain 彳 low-sweet sugar: τ = 二 For 榖 粉 _, liquid sugar is converted in E serving ^ The change is less than 45 f. If it exceeds the upper limit, even the full amount of low-sweetened sugar can increase the sweetness of the cake-shaped dough: the degree of the flavor of the filling is affected, and the cake-shaped dough is affected. It becomes soft and forms a state that is not suitable for combination with the filling. Although the method of mixing is not particularly limited, the cake mixer is set at a low speed by using the hook-shaped arm. After mixing, it is cooled down, and the name used for the combination with the pie dough is not limited. However, in accordance with changes in preferences and market requirements, a variety of fine shapes can be used. The map is applied to cold cakes and refrigerated conditions, and the number of pie foods that are stored ^ edible products continues to increase. Therefore, the filling materials are especially used to increase the fluidity when the filling becomes high temperature. Poor workability of the red group t process The temperature or the heat resistance = the degree of work at high temperatures' but must be sacrificed for mouth solubility, such as mousse or mousse or chocolate, and /, the two temperature resistance The degree of stuffing and pie-shaped dough is better, it is better to grasp the following, and even better ^ ,! The combination of synthetic fillings and pie-shaped dough is called pie food: pie-shaped dough can be packaged: for example, big bakeries) = :: == ::) (; x :: r pie-shaped noodles in a combination of 3 samples Pancakes, such as fresh bread, and others, can be carried out at relatively low temperatures, and the sweetness is soft, so there are fewer restrictions on flavor and physical properties, and under cold; east and refrigerated: It is strong, and it can suppress cracking and hardening of the pie-shaped dough under the temperature history of repeated changes in the cold; east and refrigerated areas and above: degrees, and use the cake Dough-like dough-like foods 0, [Examples] The following are not examples of the present invention, and the present invention will be described in more detail φ. However, the spirit of the present invention is not limited to the following examples. In addition, In the examples, "%" and "parts" refer to weight basis. ≪ Example 1 > According to the formulation of Table 1, a rice cake (Nippon Motoya Co., Ltd.) was placed in a cooking machine (Kawachibu Co., Ltd.). A mixture of [purple powder] (product name, made with domestic rice) and water made by the company Cook for 12 minutes at a temperature of 0 ° C. In addition to the above process, the refined wheat 20053ι43ρ9.2〇 maltose ([inch, ", malt trehalose syrup manufactured by Hayashibara Shoji Co., Ltd.) is prepared according to the formulation in Table 丨. ([,, / ° name), X] (product name) made by Hayashibara Shoji Co., Ltd. and water are mixed in a sentence, and the steamed dough base will be separately prepared in advance on February 7th. ::liquid. The cake is transferred to a toss pan blender (Nigaku-no-Steam 60) (product name)), and the sugar solution is added (using a hook at a low speed) to a large basin (vat), and it is cooled down. The group is used for stuffing and other operations. For _like noodles

Use cake-shaped dough and whip cream as filling (yes-cloth / $ co., Ltd .—> 2] (product name) add sugar 80 / 〇, and beat to a specific gravity of 0.5 ) And stuffing device (Kou a Yibu, [AR 88] (product name) produced by the company), at the operating temperature η. . The workability was evaluated ', and the nail-contact food was subjected to a limit test, and its cold resistance and cold resistance were evaluated. < Example 2, Example 3, Comparative Example, Comparative Example 2, Comparative Example 3 > According to the formulation of Table 1, two types of cakes were obtained by the same manufacturing method as in Example 1 and evaluated. In addition, the white granulated sugar is made of Fuji Japan refined sugar, which is made by Hayashibara Corporation. Ping ^ Bei is shown together with the blending in Table 1 15 20053f4〇5 ^ .3 &c; c ~~ Second ^ Off Comparative Example 11 Recorded Example γ [^^ [

※ 1 Suitable for stuffing. 〇 It can be packed even at 22 ° C. Heat-resistance system materials _ line package name) △ • can be stuffed at 30 C or more. X · Can be stuffed above 40 ° C. Evaluation of sweetness 〇 · It does not affect the characteristics of 饀, the existence of edible container properties. ί 影 = :; suppressed ’, but ate several sweet flavors with a degree of X · damaging the flavor of the filling. Fan Γ and △ have a high degree of freedom in the design of the Lang flavor, and can be used with relative value. * 3 Aging evaluation (after the limit test (the evaluation of ㈠)) 16 2005347 wolf 〇 ·· The texture of the cake before the limit test has not changed. △ ·· Slightly hardened, but has a completely edible taste. X: Aging is worsened, and it becomes hard and brittle, and it is not suitable for eating. 1: Cannot be evaluated.

After slow freezing (not the rapid freezing with cold wind, but _18. [Freezing in the environment), freeze and store at -18 ° C for 7 days, and then place it in the refrigerator at 5 ° C to thaw. Then refrigerated at 5 ° C for 3 days, and then re-cold at -18 ° C (slow cooling bed), and stored frozen at _i80 ° C for 3 days, and then placed in a 50 ° C environment of the refrigerator. Perform thawing again. "Examples 1 and 2 have good stuffing workability even at 22 ° C, and the sweetness of the dough does not affect the characteristics of the filling, and the taste of the cake is maintained in the limit test. Compared with Example 丨 and Example 2, it has a somewhat limited sense of industry, but in 3GT, it is completely possible to perform the operation ^ without affecting the characteristics of = 'and maintain the taste of the cake even in the limit test. In terms of comparison, Comparative Example 丨 and Comparative Example 2 use the conventional sweetness: sugar ', but if the filling temperature is lowered, the dough is harder: the ductility and elastic properties m reduce the temperature of the bag_f to a pleasant level. 'Comparative Example 1 Even in the limit test, the aging is easily aggravated, and the texture of the cake cannot be maintained. $ 化 也 合 易 和' Comparative Example 3 which increased the amount of sugar in Comparative Example 丨 and Comparative Example 2 to a multiple. (The degree of blending used as an existing pie-shaped raw oatmeal that has been subjected to aging resistance) has not been found to improve significantly in _he and 20053i4〇7S3c, and its sweetness affects the characteristics of the filling more. & Lt Example 4 · Example 5 · Comparative Example 4 · Example 5 > According to the formulation of Table 2, a pie food was obtained by the same manufacturing method as in Example 1 and evaluated. The evaluation is shown in Table 2 together with the same Example 1 — ^ as. 1 [Table 2] < Cake-shaped garden 1, Comparative Example 4, Example 4 lL ± ^ 5 J% \\ ^ p 丨 71 Hachido Watch Exhibition > ¥¥ ~-U " " '----- 100 1〇〇 ~ 100 Τλ7 \ t 刀杆 乂 彳 夕 1J] ^ _ i 海海 60 10 60 Ο Λ [60 ~~~ ^ 2 1 uu 60-100 60 — ((7) 20 \ Ju) The group is: Δ 40 '(29Γ ^ 2 bg, stuffing (strip Π 6〇 ~ ^-~ ----- 70 < dagger &condition; > relative to bread eater v ilii) (50) < evaluation > Filling suitability () X is 30g ※ The evaluation method is the same as the series in Table 1. 'H4 has a feeling of limited workability compared with Example 1. t $ _ ^ can also be wrapped obliquely f, and even if In the limit test; medium = _ has the feeling of "hardening" but still fully maintains the mouth of the cake and the sweetness of the dough-shaped dough does not affect the characteristics of the Ming. There are cakes: compared with Example 1 with Although the workability of Ming has a characteristic of _: Drop: =: = 1 The sweetness of the group does not affect the museum. 'In degree, pie dough is hard, and

2005M〇7M Lost Yannou and elasticity, so it is 40. 〇 the degree. Even at the limit test [aging] ^ ^ dropped to maintain the taste of the cake, it has no commercial value. σ is too heavy, and it ’s not as good as the pie-like dough of Comparative Example 5. The quilt is too recorded and contains commercial value (it cannot be used for limit testing). Differences < Beca Example 1Be Example 2.Consistent Example 6.Example 7.Comparative Example 6 > Cakes: t Table :: Tune :: Using the same manufacturing method as in Example 1 to obtain two rr ° The examples in Table 3 with the same conditions are evaluated in Table 3 = will be small ... Tune (= one). Examples

Liquid: This bud ¥ _ hydrogenated glucose (sugar condition in the sugar solution is based on cakes--S2 ^ 2 __ (29) __ ^ ΓΤΤΤγ " ΤΓΤΤ ~ Ι ----- — ~~ · ~ -----? Ming is suitable for sweet reviews

Lao Lin ^ TgIT 〇〇〇〇〇 ～ 〇 ~ ^ 〇1 〇Δ ~ Example of Nengfu annual sowing dream tooth slippery maple water is partially replaced with liquid two, and the same amount is replaced with refined maltose. 2 Guli is slightly different, and it is equivalent to that of Example 2 in terms of stuffing workability, sweetness evaluation, and aging resistance. 19 20053 ^ 23- ^ Moreover, in Example 7, it was replaced with a sugar that is not low-sweet sugar and low-sweet lysose 4 (gah syrup). Cheng Er = 3, as a low-sweet sugar malt trehalose sugar ^ ^ _ as a button and can be used as a commercial product

'As shown in ㈣6', if it is a single product of malt sea _ syrup, even if;,., Μ can fully expect the effect, that is 50 parts, as combined with its non-low-sweet sugar delivery ship If the total amount is too large, the listening device will also become too soft, which will worsen the bag industry and cannot be used as a commodity. From 1 for example, the present invention can produce a combination of Yue, represented by fresh bread, which can be performed at a comparative temperature, and has good health and mild sweetness. Therefore, there are fewer restrictions on the flavor and physical properties of Ming, and the cold In addition, even if repeatedly exposed to the temperature history of reading between the cold branch refrigerated area and the temperature above the temperature, it can suppress the aging phenomenon of the cakes and sclerosis. [Schematic description] Benefit [Description of main component symbols] Φ \ \\ 20

Claims (1)

200¾¾ 10. Application scope of patent ... The manufacturing method of edible cakes is characterized by ... a cake dough made by adding ^ low-sweet sugar _ sugars to a mixture of flour and preparing a mixture forming. Of which :::: 凊; The manufacturing method of the confectionery products described in the first item of the scope of profit, 3. · The manufacturing method of the foods mentioned in the second item of the _Liaoyuwei item, /, the type of filling products of the alpha hai is cream , Mousse or chocolate. 4. The method for making a confectionery product as described in item 1 of the Chinese Patent Application, wherein the temperature when the medium is combined with the crane is 35 ° C or lower. 5. The method of manufacturing a confectionery product as described in item 1 of the scope of the patent application, is a combination molding with filling. 6 · If the scope of patent application is the first! The method for producing a confectionery product according to item 1, wherein the low-sweet sugar is 14 parts by weight or more relative to the weight of the cereal flour (HK). 7. The method for producing a confectionery product according to item i in the patent application range. , Which: the total weight of the rice containing the low-sweetness sugar is less than 45% by weight of the cereal flour. 8. The method of making confectionery products as described in item i of the scope of patent application, = after the joint is made, cold storage, and then return to > 胤 ° The above-mentioned simmered food in the group ^ Jackie Chan repeated the cold and sincere refrigerating and meticulous manufacturing process. 10. A cake-like dough, which is formed by adding sugars containing low-sweetness sugar and preparing 200534793 16300pif.doc. 20053 can VII. Designated representative map: (1) The designated representative map in this case is: None (II) The component symbols of this representative map are simply explained: None. 8. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention: None 0