Formula for resisting starch aging of multi-layer cake multi-layer skin and preparation process of multi-layer cake multi-layer skin

Abstract

The invention discloses a formula for resisting starch aging of multi-layer skins of multi-layer cakes. The formula comprises the following raw materials by weight: 30-60 g of pre-gelatinized starch, 200-400 g of edible fresh eggs, 10-20 g of trehalose, 5-10 g of protein powder, 10-20 g of edible glycerin, 110-230 g of purified water and 20-40 g of single cream. After the multi-layer cake product prepared by the process is successfully tested and verified for one year in the market, the formula is continuously optimized in the process, the expected effect is finally achieved, the problems of dryness and hardness of the multi-layer cake skin are solved under the due shelf life and storage conditions of the product, and the multi-layer cake has a good market prospect. Through market verification, the product is superior to a benchmarking product in the market at present.

Description

Technical Field

[0001] This invention belongs to the field of layer cake processing technology, specifically relating to the formula and manufacturing process for anti-starch aging of layer cake layers. Background Technology

[0002] Since its introduction to the market, the mille-crepe cake has been well-received by customers. However, one shortcoming remains unresolved in the industry: the starch in the crepe layers ages rapidly within a short period. This causes the crepe layers to become dry, hard, and gritty during consumption, rendering them unsellable.

[0003] Since 2021, we have been developing and researching solutions to address the issue of crepe cake layers hardening and drying out during shelf life. Our goal is to achieve crepe cake layers that remain in a freshly made state throughout the product's shelf life; soft and smooth to the touch, able to blend seamlessly with the cream and other ingredients in the crepe cake; and without starch retrogradation or hardening / drying during sealed freezing or refrigeration. Summary of the Invention

[0004] The purpose of this invention is to conduct small-scale and pilot-scale trials of different formulations and proportions of raw materials after six months of testing by the R&D department. To achieve the above objectives, this invention adopts the following technical solution:

[0005] The recipe for anti-starch retrogradation of the crepe cake layers consists of the following ingredients by weight: 30-60g pregelatinized starch, 200-400g fresh eggs, 10-20g trehalose, 5-10g egg white powder, 10-20g edible glycerin, 110-230g purified water, and 20-40g light cream.

[0006] Furthermore, the pregelatinized starch is prepared by the following method: mixing starch and water, and gelatinizing; the mesh size of the starch is between 100-200 mesh, 200-300 mesh, or 300-400 mesh; the gelatinization temperature is between 50-70℃; the gelatinization time is between 15-25 min; the starch and water are mixed to form a mixture, and the water content of the mixture is between 60% and 70%.

[0007] Furthermore, the starch includes low-gluten wheat flour, corn flour, and hydroxypropyl distarch phosphate; the weight ratio of the low-gluten wheat flour, corn flour, and hydroxypropyl distarch phosphate is (52-56):(5.2-5.6):1.

[0008] Furthermore, the processing method for whipped cream includes the following steps:

[0009] (1) Separation: Raw milk is separated by a separator, and the separated cream enters the storage tank through a pipe added inside the storage tank;

[0010] (2) Heating: Heat the cream to 70-75℃;

[0011] (3) Sterilization: Sterilize the heated cream in a sterilizer at a temperature of 105-125℃;

[0012] (4) Cooling: Cool the pasteurized cream to a lower temperature;

[0013] (5) Filling: The cooled cream enters the storage tank through a pipe added to the bottom of the storage tank and is then filled.

[0014] The process of making this crepe cake includes the following steps:

[0015] Step 1: Put the pregelatinized starch, fresh eggs, protein powder, edible glycerin and purified water into a container in a certain weight ratio and stir evenly to obtain a mixture;

[0016] Step two: Divide the mixture obtained in step one into the required size to obtain cakes;

[0017] Step 3: Place the dough obtained in Step 2 in a non-stick pan and fry it over an open flame until cooked through to obtain the layered pancake dough.

[0018] Step 4: Mix the heavy cream and trehalose evenly to obtain the crepe filling. Then, sandwich the crepe filling between each crepe prepared in Step 3, and then place it in the refrigerator for a certain period of time to obtain the crepe.

[0019] Furthermore, in step one, all the ingredients are mixed and homogenized in a homogenizer for a total of 40 seconds to form a smooth, particle-free paste. The paste is then filtered through a 20-mesh sieve.

[0020] Furthermore, the mixture obtained in step one is mixed with 0℃ pure water for temperature control of the raw materials, and the ambient temperature of the production workshop is controlled at 20℃~22℃, and the relative humidity is 60% in a constant temperature and humidity workshop.

[0021] Compared with the prior art, the beneficial effects of the present invention are:

[0022] (1) After the successful testing of the mille-feuille cake product made by this process, it has been verified in the market for a long time of 1 year. During this process, the formula has been continuously optimized and the expected effect has finally been achieved. Under the conditions of the product's shelf life and storage, the problem of the mille-feuille cake's mille-feuille skin drying and hardening has been solved. According to market verification and comparison, our product is currently superior to the benchmark products on the market.

[0023] (2) Pregelatinized starch, through reasonable formula and process, makes the mille-feuille cake with the advantages of intact shape, golden color, uniform texture, crispy taste, good crispness, low hardness, good rice aroma and low baking loss rate. Detailed Implementation

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0025] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains; the terminology used herein in the specification of the application is for the purpose of describing particular embodiments only and is not intended to limit the application; the terms “comprising” and “having”, and any variations thereof, in the specification and claims of this application are intended to cover non-exclusive inclusion.

[0026] The term "embodiment" as used herein means that a particular feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of this application. The appearance of the phrase "embodiment" in various places throughout the specification does not necessarily refer to the same embodiment, nor is it a separate or alternative embodiment mutually exclusive with other embodiments. It will be explicitly and implicitly understood by those skilled in the art that the embodiments described herein can be combined with other embodiments.

[0027] The process of making this crepe cake includes the following steps:

[0028] Step 1: Put the pregelatinized starch, fresh eggs, protein powder, edible glycerin and purified water into a container in a certain weight ratio and stir evenly to obtain a mixture;

[0029] Step two: Divide the mixture obtained in step one into the required size to obtain cakes;

[0030] Step 3: Place the dough obtained in Step 2 in a non-stick pan and fry it over an open flame until cooked through to obtain the layered pancake dough.

[0031] Step 4: Mix the heavy cream and trehalose evenly to obtain the crepe filling. Then, sandwich the crepe filling between each crepe prepared in Step 3, and then place it in the refrigerator for a certain period of time to obtain the crepe.

[0032] In step one, all raw materials are mixed and homogenized in a homogenizer for a total of 40 seconds to form a smooth, particle-free paste. The paste is then filtered through a 20-mesh sieve. The resulting mixture is mixed with 0°C purified water for temperature control. The production workshop maintains a constant temperature and humidity environment of 20°C to 22°C and 60% relative humidity.

[0033] Example 1

[0034] The recipe for anti-starch retrogradation of the crepe cake layers consists of the following ingredients by weight: 30g pregelatinized starch, 210g fresh eggs, 12g trehalose, 6g egg white powder, 12g edible glycerin, 115g purified water, and 25g light cream.

[0035] The pregelatinized starch is prepared by the following method: starch and water are mixed and gelatinized; the starch mesh size is 200-300 mesh; the gelatinization temperature is 65℃; the gelatinization time is 20 min; starch and water are mixed to form a mixture with a water content of 65%.

[0036] The starch includes low-gluten wheat flour, corn flour, and hydroxypropyl distarch phosphate; the weight ratio of the low-gluten wheat flour, corn flour, and hydroxypropyl distarch phosphate is 53:5.4:1.

[0037] Example 2

[0038] The recipe for preventing starch retrogradation in the crepe cake layers consists of the following ingredients by weight: 47g pregelatinized starch, 280g fresh eggs, 17g trehalose, 6g egg white powder, 16g edible glycerin, 200g purified water, and 30g light cream.

[0039] Pregelatinized starch is prepared by the following method: starch and water are mixed and gelatinized; the starch mesh size is 100-200 mesh; the gelatinization temperature is 68℃; the gelatinization time is 23 min; starch and water are mixed to form a mixture with a water content of 65%.

[0040] The starch includes low-gluten wheat flour, corn flour, and hydroxypropyl distarch phosphate; the weight ratio of the low-gluten wheat flour, corn flour, and hydroxypropyl distarch phosphate is 53):5.3:1.

[0041] Example 3

[0042] The recipe for preventing starch retrogradation in the crepe cake layers consists of the following ingredients by weight: 55g pregelatinized starch, 340g fresh eggs, 18g trehalose, 8g egg white powder, 11g edible glycerin, 205g purified water, and 35g light cream.

[0043] The pregelatinized starch is prepared by the following method: starch and water are mixed and gelatinized; the starch mesh size is 300-400 mesh; the gelatinization temperature is 65℃; the gelatinization time is 18 min; starch and water are mixed to form a mixture with a water content of 65%.

[0044] The starch includes low-gluten wheat flour, corn flour, and hydroxypropyl distarch phosphate; the weight ratio of the low-gluten wheat flour, corn flour, and hydroxypropyl distarch phosphate is 56:5.2:1.

[0045] Example 4

[0046] The recipe for preventing starch retrogradation in the crepe cake layers consists of the following ingredients by weight: 40g pregelatinized starch, 320g fresh eggs, 12g trehalose, 8g egg white powder, 15g edible glycerin, 120g purified water, and 35g light cream.

[0047] Pregelatinized starch is prepared by the following method: starch and water are mixed and gelatinized; the starch mesh size is 200-300 mesh; the gelatinization temperature is 68℃; the gelatinization time is between 24 min; starch and water are mixed to form a mixture with a water content of 70%.

[0048] The starch comprises low-gluten wheat flour, corn flour, and hydroxypropyl distarch phosphate; the weight ratio of the low-gluten wheat flour, corn flour, and hydroxypropyl distarch phosphate is 53:5.6:1.

[0049] The above-described embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of this application.

[0050] Other embodiments of this application will readily occur to those skilled in the art upon consideration of the specification and practice of the application disclosed herein. This application is intended to cover any variations, uses, or adaptations of this application that follow the general principles of this application and incorporate common knowledge or customary techniques in the art disclosed herein. The specification and examples are to be considered exemplary only, and the true scope of this application is indicated by the claims.

Claims

1. A formula for preventing starch retrogradation in crepe cake layers, characterized by: The ingredients, by weight, are as follows: 30-60g pregelatinized starch, 200-400g fresh eggs, 10-20g trehalose, 5-10g protein powder, 10-20g edible glycerin, 110-230g purified water, and 20-40g light cream.

2. The formula for anti-starch retrogradation of crepe cake layers according to claim 1, characterized in that: The pregelatinized starch is prepared by the following method: mixing starch and water, and gelatinizing; the mesh size of the starch is between 100-200 mesh, 200-300 mesh, or 300-400 mesh; the gelatinization temperature is between 80-95℃; the gelatinization time is between 15-25 min; the starch and water are mixed to form a mixture, and the water content of the mixture is between 60% and 70%.

3. The formula for anti-starch retrogradation of crepe cake layers according to claim 2, characterized in that: The starch comprises low-gluten wheat flour, corn flour, and hydroxypropyl distarch phosphate; the weight ratio of the low-gluten wheat flour, corn flour, and hydroxypropyl distarch phosphate is (52-56):(5.2-5.6):

1.

4. The formula for anti-starch retrogradation of crepe cake layers according to claim 1, characterized in that: The processing method of the light cream includes the following steps: (1) Separation: Raw milk is separated by a separator, and the separated cream enters the storage tank through a pipe added inside the storage tank; (2) Heating: Heat the cream to 70-75℃; (3) Sterilization: Sterilize the heated cream in a sterilizer at a temperature of 105-125℃. (4) Cooling: Cool the pasteurized cream to a lower temperature; (5) Filling: The cooled cream enters the storage tank through a pipe added to the bottom of the storage tank and is then filled.

5. A process for producing the crepe cake layer according to any one of claims 1 to 4, characterized in that: Includes the following steps: Step 1: Put the pregelatinized starch, fresh eggs, protein powder, edible glycerin and purified water into a container in a certain weight ratio and stir evenly to obtain a mixture; Step two: Divide the mixture obtained in step one into the required size to obtain cakes; Step 3: Place the dough obtained in Step 2 in a non-stick pan and fry it over an open flame until cooked to obtain the layered pancake dough. Step 4: Mix the heavy cream and trehalose evenly to obtain the crepe filling. Then, sandwich the crepe filling between each crepe prepared in Step 3, and then place it in the refrigerator for a certain period of time to obtain the crepe.

6. The process for making the crepe cake layer according to claim 5, characterized in that: In step one, all raw materials are mixed and homogenized in a homogenizer for a total of 40 seconds to form a smooth, particle-free paste. The paste is then filtered through a 20-mesh sieve.

7. The process for making the crepe cake layer according to claim 5, characterized in that: The mixture obtained in step one is mixed with 0℃ pure water for temperature control of the raw materials. The ambient temperature of the production workshop is controlled at 20℃~22℃ and the relative humidity is 60% in a constant temperature and humidity workshop.