JPH07135922A - Production of cream and cake - Google Patents

Abstract

PURPOSE:To provide a production method of cream and cake safe and tasty with no harm even if taken by persons with allergic constitution. CONSTITUTION:The objective cream can be obtained by the following processes: (A) cornstarch is added to water followed by heating under agitation and then cooling to normal temperatures; (B) sugar such as granulated sugar and common salt are added to a coconut oil such as palm oil followed by agitation; the products A and B are mixed under agitation to effect emulsification. The other objective cake can be obtained by the following processes: (C) a mixture of (1) steamed pumpkin freed from both skin and seeds in advance, (2) water, (3) lemon peelings, (4) lemon juice and (5) coconut milk is agitated; (D) a mixture of (6) palm oil, (7) granulated sugar and (8) chlorella liquor is agitated to effect emulsification, and (E) a mixture of (9) wheat flour and (10) baking powder are agitated; the products C, D and E are put into a mold and baked in e.g. an oven to produce a dough. Next, this dough is coated with the cream followed by making a decoration to a desired shape.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing creams and cakes, and more particularly to a method for producing safe creams and cakes which are harmless to people who have an atopic constitution.

[0002]

2. Description of the Related Art Conventionally, for people with diseases such as urticaria caused by atopic dermatitis, foods and drinks such as eggs and milk, milk, eggs, soybeans, etc., which are allergens, have been the main ingredients It was not possible to feed the conventional fresh cream and the cake using it. This deprives children of atopic traits, especially those who love sweets, and deprives them of their joy, and was of great concern to their parents. Nowadays, various kinds of cakes called "cakes for people with such atopic constitution" are on the market.

[0003]

However, while saying that many of these cakes do not use dairy products,
Margarine is used to refine and tasty the cream and sponge dough that make up the cake components. Even if this margarine does not use soybean oil, it always contains a small amount of milk powder that serves as an allergen. Therefore, it is not suitable for people with severe atopic disease. In addition, a cake made by removing allergens from the ingredients of the cake has also been developed, but it is very bad because it does not use eggs and butter, and it is a cake that does not pass in terms of taste. It was

That is, with these conventional cakes, in order to make delicious cakes, it is necessary to use ingredients such as eggs and butter that serve as allergens, and conversely, cakes that do not use ingredients that serve as allergens. If you try to make
The contradictory problem of unpleasant taste occurred there, and it was difficult to satisfy both of these conditions at the same time.

Therefore, a main object of the present invention is to provide a method for producing a safe and delicious cream and cake which is harmless to people who are allergic.

[0006]

The first aspect of the present invention is a cream comprising the steps of adding cornstarch to water, heating with stirring and then cooling to a constant temperature, and stirring palm oil to emulsify it. Is a manufacturing method. A second invention of the present invention includes a step of making a cream and a step of making a dough. In the step of making a cream, corn starch is added to water, heated with stirring and cooled to a constant temperature, and coconut oil is stirred. Including the step of emulsifying, the step of making the dough includes pumpkin, potatoes, steamed and baked at least one of beans, and water, and a mixture of coconut oil and sugar. A method for producing a cake, comprising a step of stirring wheat flour and a baking powder, and applying cream to a desired shape on the surface of the dough.

[0007]

[Function] The corn starch added to water, heated with stirring and cooled to a constant temperature has a role of adjusting the shape retention and taste of the cream, and by stirring with coconut oil,
Emulsified to give a creamy taste. Also, in the process of making dough, what was stirred and added to coconut oil,
It serves to add flavor, softness and body to the dough. In addition, sugar imparts a sweetness to the dough and gives it a glossy colour. Steam-baked at least one of pumpkin, potato, and beans gives the dough water-retaining property and gives a predetermined shade. Flour adds tenacity and elasticity to the dough. Baking powder inflate the dough. Furthermore, eggs, milk, and soybeans, which are the sources of allergens, are not used as raw materials for creams and cakes.

[0008]

According to the present invention, a safe and tasty cream and cake manufacturing method that is harmless to people who are allergic to eating can be obtained.

The above-mentioned objects, other objects, features and advantages of the present invention will become more apparent from the following detailed description of the embodiments with reference to the drawings.

[0010]

[Examples] In order to make a cake for people with an atopic constitution, it is important to select a material that does not cause atopic factors and make the taste of the cake as delicious as a so-called ordinary cake. Therefore, the inventor has adopted a method in which the condition of selecting a material that does not cause atopic factors is primarily selected and the condition of improving the taste is gradually solved. In other words, first, make creams and cakes without using the original eggs, milk and soybeans, which are the three major allergens that cause atopy, and under the preconditions, make creative efforts to make the cakes delicious. It was

FIGS. 1, 2 and 3 show an embodiment of the present invention, FIG. 1 is a process diagram showing an example of a method for extracting palm oil, and FIG. 2 is a process showing an example of how to make cream. FIG. 3 is a process diagram showing an example of how to make a cloth. A cake is roughly divided into a base material and a cream that decorates the surface of the material. Therefore, for each of the two constituents, the dough and the cream are made while carefully selecting the base material of the cake that does not cause the atopy and making the taste of the cake delicious.

In this embodiment, first, a method of making cream will be described. Generally, the basic components of a cream include fats and oils, water, and milk solids, but it should be noted that the cream must be made of a material that does not cause atopic factors. In this case, water is fine. Looking at fats and oils, milk fat,
Soybean oil and fats cannot be used. For other fats and oils,
Although corn oil, safflower oil, and palm oil such as palm oil are considered, palm oil is the most suitable in terms of a material that does not cause atopic factors and taste, according to the experiments of the inventor. It has been found. However, the palm oil needs to be highly refined.

First, palm oil as an oil component is prepared. In this example, refined palm oil is extracted from palm oil used in ready-made plant cake whips. The components of this ready-made cake whipped are:
For example, palm oil is 44%, milk solid content is 5%, emulsifier and water are 51%.

Therefore, first, a method for removing water and milk solids from this plant-made cake whip to extract palm oil will be described with reference to FIG.

First, as shown in FIG. 1 (A), a predetermined amount of cake whip is placed in a bowl 100 and stirred by, for example, a commercially available mixer 102 to separate water and palm oil. The mixer 102 has a role as a centrifuge. At this time, the milk solids are water-soluble and are extracted together with water. Next, FIG.
As shown in (B), the milk solids extracted with water and the separated palm oil are washed with water to wash away the milk solids with water. by this,
Almost all milk solids dissolved in water are removed.

Then, as shown in FIG. 1 (C), a pan 104 from which water and milk solids have been almost removed is prepared.
And heat it on medium heat, for example. By heating, it is sterilized and the remaining milk solids are almost completely dissolved in water. After heating, it is left at about 80 ° C. for about 5 minutes. After leaving for about 5 minutes, as shown in FIG. 1 (D), it is placed in the freezing room 106 for about 50 minutes for rapid cooling. In this case, since the freezing point of palm oil is higher than that of water by 15 ° C. or more, the palm oil solidifies first. As a result, the water and milk solids that were not completely extracted previously are extracted.

Then, the hardened palm oil is taken out from the freezer compartment 106 and washed with water as shown in FIG. 1 (E). At this time, the remaining milk solids are dissolved and washed away with water. By repeating this washing several times,
It is possible to extract palm oil from which milk solids have been completely removed. A cream is made using the palm oil thus obtained.

Next, regarding an example of how to make cream,
This will be described with reference to FIG. First, coconut oil such as palm oil, which is a raw material of cream, water, chlorella, coconut milk, corn starch, sugar such as granulated sugar, salt, and vanilla extract are prepared. In this example, 1000 g of palm oil, 700 cc of water, 100 cc of liquid chlorella, 200 cc of coconut milk,
60g cornstarch, 150g granulated sugar, a little salt and vanilla essence are prepared. The quantitative values of these raw materials are most preferably the above-mentioned numerical values, but the quantitative range of each raw material is 950 palm oil.
1050g, water 665-735cc, chlorella liquid 95-105cc, coconut milk 190-210
cc and corn starch may be set to 57 to 63 g, and granulated sugar may be set to about 142 to 158 g.

Next, 1000 g of palm oil, 150 g of granulated sugar and a little salt are put into a ball 108 and mixed until a "white and fluffy state" is obtained, as shown in FIG. 2 (A). In this case, whilst gradually adding granulated sugar and salt to palm oil and embracing the air, whisk. Separately, as shown in FIG. 2 (B), 700 cc of water is put in the pan 110, and 60 g of corn starch is further added therein. And whisk 11
Heat on low heat while stirring well with 2. In this case, stir until there is no dust.

Then, after the dust is removed, FIG. 2 (C)
Coconut milk 2 in the pan 110 as shown in
Add 00 cc and 100 cc of Chlorella and heat for stirring for 1 to 2 minutes while stirring. After that, it is left to stand until it reaches a constant temperature and gradually cooled. In this case, for example, it is left to stand until it reaches a normal temperature of 15 to 20 ° C. In this way, a mixture is obtained which comprises cornstarch and chlorella which acts as an emulsifier. Then, as shown in FIG. 2 (D), this mixture is added little by little to the palm oil and the granulated sugar previously mixed in the ball 108 so that they are not separated, and the mixer 102 is added. Emulsify with stirring. Further, a small amount of vanilla essence is added to the emulsified mixture to give a cream.

In the cream thus produced,
Corn starch has a role in milk solids in cake making in general. That is, the palm oil is emulsified to give a thickening to the cream itself, and at the same time, the cream itself is provided with softness and shape-retaining property, so that it is easy to make a decoration or the like later. Moreover, this cornstarch also plays a role in adjusting the taste. In addition, this cream has a very creamy taste and is tasty, even though it does not use any dairy products, as it is further conditioned by coconut milk. Further, since this cream has properties closer to those of butter cream than general fresh cream, the flavor remains almost unchanged even if the cream itself is frozen and then thawed. Therefore, this cream can be frozen and stored for long-distance transportation.

In this example, granulated sugar was used as sugar added to palm oil when making cream, but other sugars such as white sugar, powdered sugar, salame and frosted sugar other than granulated sugar. May be used. Furthermore, chlorella, coconut milk and vanilla extract may be omitted in the process of making the cream in this example.

Next, an example of how to make the dough to be the base of the cake will be described with reference to FIG. In this example, dough for seven cakes, for example 18 cm in diameter, is made. First, palm oil, flour, which is the raw material for the dough,
Baking powder, chlorella solution, water, pumpkin, lemon zest, lemon juice, sugar such as granulated sugar and coconut milk are prepared. In this example, 1250 g of palm oil, 1800 g of flour, baking powder 7
0 g, chlorella liquid 150 cc, water 1000 cc, pumpkin 300 g, lemon zest 4 parts, lemon juice 3 parts, granulated sugar 800 g, and coconut milk 400 g are prepared. The numerical values of these raw materials are most preferably the above-mentioned numerical values, but the quantitative ranges of the respective raw materials include palm oil 1185 to 1315 g and wheat flour 1710.
1890 g, baking powder 66 to 74 g, chlorella liquid 142 to 158 cc, water 950 to 1050 cc, pumpkin 285 to 315 g, lemon peel 3.8 to 4.2 portions, lemon juice 2.8 to 3.2 portions, granulation Sugar 760
~ 840 g, and coconut milk may be set at about 380-420 g.

The reasons for selecting the main ones of these materials will be described below. In making dough for this cake, eggs with high airiness cannot be used, so we decided to inflate the dough with baking powder. Moreover, since eggs are not used, the taste is adjusted with coconut milk, lemon zest and lemon juice. Water is used to make up the dough by making up for the moisture as the eggs cannot be used. In addition, pumpkin is to give the dough a fluffy softness, and more specifically, as when using eggs,
The color of the dough can be yellow. Instead of pumpkin, for example, potatoes or beans may be steam-baked into a paste form. According to the experiment conducted by the inventor, other than pumpkin, for example, sweet potato,
I tried white bean paste, chestnuts, and other things, but the pumpkin was the most preferred.

After the materials have been prepared, first, the pumpkin and the seeds which have been dehulled and seeded in advance are wrapped in aluminum foil, and as shown in FIG.
As shown in (A), it is steam-baked in the oven 114. Also, 1800g flour and 7 baking powders
Sift with 0 g. In this case, it is preferable to shake the mixture a few times so as to allow air to be contained therein.

Next, 1250 g of palm oil and 800 g of granulated sugar are put in a ball 116 and stirred until whitish and fluffy as shown in FIG. 3 (B). Also, FIG.
As shown in (C), 1000 cc of water, 300 g of pumpkin, 4 lemon zests, 3 lemon juice and 400 g coconut milk are put in a mixer 118 for juice and stirred to obtain those stirred products. . Furthermore, palm oil and 150 cc of chlorella liquid which were whitish and agitated in the step shown in FIG. 3 (B) are added to the agitated product and agitated to emulsify. Then, the emulsified product is left at room temperature for about 2 to 3 minutes.

Then, emulsified palm oil is put in the ball 120, and the flour and baking powder which have been sifted are put in the ball 120 at a time, and as shown in FIG. 3 (D). Stir with the mixer 102. After that, the stirred material is taken out of the balls 120 and put into seven molds 120 as shown in FIG. The molds 120 are then placed in an oven and baked. In this case, in the oven, overheat 170 ℃
Bake for about 60 minutes at 190 degrees Celsius or lower heat. The reason for making the upper heat weaker than the lower heat is to prevent the upper part of the dough from being burnt in order to bake for a long time. In this way, the dough is made. Finally, with a pallet knife and a squeeze bag with a mouthpiece, etc., the cream is applied to the finished dough in a desired shape to decorate, and the cake is completed.

Since the creams and cakes thus produced are made without using the original egg, milk and soybean, which are the three major allergens that cause atopy, they are harmful to people with atopic constitution. It is extremely safe and has a taste that is not inferior to ordinary cakes. That is, according to this method for producing a cream and a cake, it is possible to obtain a cake that is safe and harmless when eaten by an allergic person. Further, the cake made by this manufacturing method can be frozen and stored, and thus can be shipped over a long distance. Moreover, according to this manufacturing method, the cake can be prepared relatively easily and in a short time without using a large-scale instrument and mechanical equipment.

[Brief description of drawings]

FIG. 1 is a process chart showing an example of a method for extracting palm oil.

FIG. 2 is a process chart showing an example of how to make cream.

FIG. 3 is a process chart showing an example of how to make a dough.

[Explanation of reference numerals] 100, 108, 116 bowl 102 mixer 104, 110 pan 106 freezer compartment 112 whisk 114 oven 118 juice mixer type 120

Claims (2)

[Claims] 1. A method for producing a cream, which comprises the step of emulsifying coconut starch by adding cornstarch to water, heating with stirring and then cooling to a constant temperature, and stirring coconut oil. 2. A step of making a cream and a step of making a dough, wherein the step of making the cream comprises adding cornstarch to water, heating with stirring and then cooling to a constant temperature, and stirring coconut oil to emulsify. In the step of making the dough, at least one of pumpkin, potato, and beans is steam-baked and water is stirred, coconut oil is added with sugar, and the mixture is mixed with flour. A method for producing a cake, which comprises a step of stirring a baking powder, and applying the cream to a desired shape on the surface of the dough.