Skin preventing breakage mochi cake and its molding control method

Abstract

This invention belongs to the field of food baking technology, and provides a method for controlling the shaping of a daifuku cake with a crack-resistant outer crust and filling. The outer crust of the daifuku cake, by weight, comprises: 20-40 parts glutinous rice flour, 5-15 parts cornstarch, 5-15 parts oil, and 30-60 parts milk or water; wherein the weight ratio of glutinous rice flour to cornstarch is (2.5-3.5):1. This invention achieves a 0% crack rate in 6-inch and 8-inch sizes, and maintains an extremely low rate even in 10-inch extra-large sizes, fully demonstrating the technical value of this invention specifically addressing the cracking problem of large-sized daifuku cakes.

Description

Technical Field

[0001] This invention belongs to the field of food baking technology, and in particular relates to a method for controlling the shaping of a daifuku cake with an outer crust that prevents the filling from breaking. Background Technology

[0002] Daifuku cake is a creative dessert that combines the soft, chewy outer layer of traditional Japanese daifuku with a Western-style cake filling. A typical version consists of a layer of glutinous rice skin completely encasing cake, cream, and fruit fillings. Its core characteristic lies in the soft, chewy texture of the outer glutinous rice skin.

[0003] However, in the production and storage of daifuku cakes, especially giant daifuku cakes, skin breakage is an extremely common and challenging technical problem. "Skin breakage" refers to cracks, perforations, tears, or leaks appearing in the glutinous rice skin during rolling, filling, sealing, refrigeration, or cutting. Skin breakage not only causes the filling to leak out, the cake to collapse, and its appearance to be severely damaged, but it also causes the cake to lose its proper texture and eating experience, directly resulting in product spoilage. Summary of the Invention

[0004] This application aims to solve the technical problem of cracked outer skin in daifuku cakes by proposing a daifuku cake with an anti-crack outer skin and filling, and a method for controlling its molding.

[0005] The specific technical solution is as follows: This invention provides a daifuku cake with an anti-breakage outer crust and filling, wherein the outer crust of the daifuku cake comprises, by weight: 20-40 parts glutinous rice flour, 5-15 parts cornstarch, 5-15 parts oil, and 30-60 parts milk or water; wherein the weight ratio of the glutinous rice flour to the cornstarch is (2.5-3.5):1.

[0006] According to the daifuku cake with anti-breakage outer skin provided by the present invention, the fat is butter or vegetable oil, and the fat is 15%-25% of the total weight of glutinous rice flour and corn starch.

[0007] This invention also provides a molding process for a daifuku cake with an outer crust that prevents the filling from breaking, comprising the following steps: Mix glutinous rice flour, cornstarch, oil, milk or water in a certain proportion to obtain a mixed ingredient; After steaming the mixed ingredients until cooked, cooked noodles are obtained; The cooked dough is kneaded to obtain an extensible outer dough. The outer dough is rolled into a round sheet that is thicker in the middle and thinner at the edges; Place the filling in the center of the circular dough piece and seal it by pushing it together to obtain the package. The package was sealed and then refrigerated to set its shape.

[0008] According to the molding process of the anti-breakage daifuku cake provided by the present invention, the step of kneading the cooked dough to obtain an extensible outer dough includes: After mixing the cooked dough with the oil, stretch and fold the dough until it can be stretched into a translucent film.

[0009] According to the molding process of the anti-breakage daifuku cake provided by the present invention, the thickness of the circular skin is 0.3-0.5 cm, and the thickness of the middle part of the circular skin is greater than the thickness of the edge part.

[0010] According to the molding process of the anti-breakage daifuku cake provided by the present invention, the filling includes fresh fruit pieces and cream, wherein the hard core of the fresh fruit pieces is removed and the surface moisture is absorbed, and the cream is whipped to a stiff state.

[0011] According to the molding process of the anti-breakage daifuku cake provided by the present invention, the package is sealed and then refrigerated for shaping. The refrigeration temperature is 0-4°C and the time is at least 4 hours.

[0012] According to the forming process of the anti-breakage daifuku cake provided by the present invention, the step of rolling the outer dough into a round sheet that is thick in the middle and thin at the edges further includes: Cool the outer dough to room temperature or refrigerate at 0-4°C for 30 minutes.

[0013] The beneficial effects of this invention are as follows: The technical solution of this invention can achieve a 0% breakage rate in 6-inch and 8-inch sizes, and can still control it at an extremely low level in 10-inch extra-large sizes, which fully demonstrates the technical value of this invention specifically for the problem of breakage in large-sized daifuku cakes. Detailed Implementation

[0014] In the following description, certain specific details are set forth in order to provide a thorough understanding of various embodiments. However, those skilled in the art will understand that the invention can be practiced without these details. In other instances, well-known structures have not been shown or described in detail to avoid unnecessarily obscuring the description of the embodiments. Unless the context otherwise requires, throughout the specification and appended claims, the word "comprising" should be interpreted in an open-ended, inclusive sense, i.e., as "including but not limited to".

[0015] This invention primarily addresses the problem of cracking in daifuku cakes of 6 inches and larger. For daifuku cakes smaller than 6 inches, the small outer crust, light filling, and relatively even stress distribution make cracking less likely when using conventional recipes and techniques. However, when the cake size reaches 6 inches or larger, the outer crust needs to be rolled into a large circle with a diameter of over 25cm, and the filling weight can reach over 500g. The stress on the outer crust during rolling, lifting, sealing, and cutting increases significantly, making cracking a major problem.

[0016] Examples 1 to 8 and Comparative Examples 1 to 6 used the raw material ratios shown in Table 1.

[0017] Table 1 In Table 1, the percentage of oil is calculated as: (weight of oil / weight of (glutinous rice flour + corn starch)) × 100%.

[0018] Based on the ingredient ratios listed in Table 1, the following method is used to make daifuku cake, including: Mix glutinous rice flour, cornstarch, and milk until there are no lumps; Add the oil and mix well; Steam for 20 minutes until completely solidified and translucent; Knead for 5 minutes while it's still hot until the oil is completely absorbed; Roll it out into a round sheet with a diameter of about 28cm, a thickness of 0.4cm in the middle, and a thickness of 0.3cm at the edges; Wrap 600g of filling inside, which consists of cream, cake slices, and strawberry pieces; After sealing, refrigerate for 4 hours.

[0019] In the above method, if the amount of one of the raw materials is 0, then that raw material is not added.

[0020] Observe and record the extent of skin damage, see Table 2 for details.

[0021] Table 2 Based on Table 1, it was found that the outer skin of Comparative Example 1 was too dry and hard, and cracks appeared during the rolling stage; the starch ratio in Comparative Example 2 was insufficient, and the extensibility was still poor, with a breakage rate of 80%; the starch ratio in Comparative Example 3 was too high, and the outer skin was sticky, soft, and lacked elasticity, making it easy to puncture when lifting the filling, with a breakage rate of 80%; the outer skins of Examples 1 to 8 had both good extensibility and appropriate elasticity, and the breakage rate was 0% in all cases, indicating that the ratio of glutinous rice flour to cornstarch has a significant impact on the breakage. A weight ratio of glutinous rice flour to cornstarch of (2.5-3.5):1 is the key technology to solve the problem of breakage in large-sized daifuku cakes. A ratio lower than 2.5:1 or higher than 3.5:1 will lead to a significant increase in the breakage rate.

[0022] Comparative Example 4 showed a 100% breakage rate, with significant breakage occurring during the filling stage. Comparative Example 5 showed a 70% breakage rate, primarily occurring at the sealing area after refrigeration, indicating that insufficient oil caused the outer skin to become brittle at low temperatures. Comparative Example 6 showed a 50% breakage rate, mainly due to excessive oil preventing the sealing area from adhering firmly, leading to oil seepage and cracking after refrigeration. In Examples 1 to 8, the breakage rate was 0% when the oil content was 15%, 25%, and 20%, respectively. This demonstrates that oil is a key component in preventing breakage, and its proportion needs to be controlled between 15% and 25%.

[0023] The oil ratio specified in this invention is 15%-25%, which is the optimal range for balancing the flexibility and adhesion of the outer skin. If it is below 15%, the outer skin will be brittle and easy to crack, and if it is above 25%, the outer skin will be too oily, resulting in poor sealing.

[0024] Examples 1-6 all achieved a 0% breakage rate, indicating that within the two numerical ranges defined by this invention, regardless of whether the combination of endpoint values ​​or any combination of values ​​within the interval is used, the problem of breakage in large-sized daifuku cakes can be stably solved, demonstrating good universality and repeatability.

[0025] Meanwhile, a 6-inch daifuku cake made using a commercially available standard daifuku recipe showed a breakage rate as high as 76% under the same testing conditions, further demonstrating the superiority of the proportions defined in this invention. In a commercially available standard daifuku recipe, the ratio of glutinous rice flour to cornstarch is approximately 5:1, and the fat content is about 10%; the breakage rate was determined through statistical analysis of 100 samples.

[0026] Based on Example 4, Comparative Examples 7 to 9, and Example 9 are further provided.

[0027] Comparative Example 7: After steaming, the mixture was simply stirred with a spatula without being kneaded by hand.

[0028] Comparative Example 8: Knead the outer skin until the surface is smooth, without stretching or folding.

[0029] Comparative Example 9: Knead until a relatively thick film can be stretched out, but the film is easy to break.

[0030] Example 9: Using a "stretching and folding" technique similar to bread kneading: stretch the dough, fold it in half, and rotate it. Repeat this process for about 6-8 minutes until the dough can be stretched into a translucent, non-tearable film (i.e., the "glove film" state).

[0031] Observe and record the extent of skin damage, see Table 3 for details.

[0032] Table 3 Referring to Table 3, for a 6-inch daifuku cake, the outer dough must be kneaded to the extended stage where it can be stretched into a translucent thin film to obtain sufficient extensibility to withstand the stress of the filling inside the large cake. Simply kneading to a smooth consistency is insufficient, resulting in a breakage rate as high as 35%; even kneading to the thick film stage still results in a 15% breakage rate.

[0033] Based on Example 4, Comparative Examples 10 to 12 are further provided, as well as Examples 10 to 12, the difference being the thickness of the circular leather piece, as detailed in Table 4.

[0034] Table 4 Observe and record the extent of skin damage, see Table 5 for details.

[0035] Table 5 Based on Table 5, it was found that Comparative Example 10 was too thin overall, causing the outer skin to be unable to withstand the weight of the filling, resulting in a 100% breakage rate; Comparative Example 11 was too thick overall, although there was no breakage, the texture was poor, losing the soft, chewy, and bouncy characteristics that daifuku should have; Comparative Example 12 had too thin edges, causing the edges to tear when lifted, resulting in an 80% breakage rate; Examples 11 and 12 adopted a shape with a center thickness of 0.4-0.5cm and an edge thickness of 0.25-0.3cm, which ensured both resistance to breakage and maintained a good texture, with a center thickness of 0.45cm and an edge thickness of 0.28cm being the optimal.

[0036] Based on Example 4, Comparative Examples 13 to 15, as well as Examples 13 and 14, are further provided, differing in that they involve different cooling treatments, as detailed in Table 6.

[0037] Table 6 Observe and record the extent of skin damage, see Table 7 for details.

[0038] Table 7 Referring to Table 7, it was found that in Comparative Example 13, the residual heat of the outer crust melted the butter and produced moisture, which soaked the inside of the crust, resulting in a decrease in structural strength after refrigeration. Comparative Examples 14 and 15, cooling to room temperature alone was insufficient for thorough cooling, and prolonged cooling time caused surface moisture evaporation, reducing extensibility. Example 13, by first cooling to room temperature for 30 minutes to avoid sudden cooling leading to surface crust formation, and then refrigerating for 30 minutes, achieved the optimal state for wrapping the crust—soft, supple, and non-sticky. Example 14, direct refrigeration for 45 minutes is also acceptable, but it must be tightly covered with plastic wrap to prevent surface drying. This indicates that the crust must be completely cooled to below room temperature before filling. Wrapping fillings without sufficient cooling can result in a breakage rate as high as 80%; refrigeration at 4°C for 30 minutes is preferred.

[0039] Based on Example 4, Comparative Examples 16 to 20 and Example 15 are further provided, the difference being the filling method and filling treatment, as detailed in Table 8.

[0040] Table 8 In Table 8, the pulling method involves directly lifting the outer edge of the skin and pulling it towards the center, which can easily cause local stress concentration.

[0041] Push-to-close: Similar to wrapping a bun, use your fingers to push the outer edge of the dough towards the center instead of pulling it to avoid tearing.

[0042] Fruit preparation: Remove the hard core from fresh fruits such as strawberries and mangoes, pat dry with kitchen paper, and then cut into pieces about 1cm square.

[0043] Cream consistency: Wet foam is when the whisk forms a hook shape when lifted; stiff foam is when the whisk forms a straight, pointed peak when lifted.

[0044] Observe and record the extent of skin damage, see Table 9 for details.

[0045] Table 9 Referring to Table 9, it was found that Example 15 reduced the skin breakage rate by approximately 45% compared to Comparative Examples 16 and 17. In Example 15, regarding fruit processing, removing the hard core and absorbing moisture simultaneously prevented both physical punctures and chemical softening. Furthermore, regarding the cream's consistency, it had to be whipped to stiff peaks to provide sufficient support without evaporating moisture. This indicates that only by simultaneously achieving a push-to-close seal, removing the hard core and absorbing moisture from the fruit, and whipping the cream to stiff peaks can a 0% skin breakage rate be achieved.

[0046] Based on Example 4, Comparative Examples 21 to 25, and Examples 16 to 18 are further provided, differing in the refrigeration and shaping conditions and the cutting method, as detailed in Table 10.

[0047] Table 10 The heating knife operation involves soaking the knife in hot water for 30 seconds, drying it, and reheating it after each cut.

[0048] Ordinary knife: A regular stainless steel knife that is kept at room temperature.

[0049] Observe and record the extent of skin damage, see Table 11 for details.

[0050] Table 11 Referring to Table 11, it was found that in Comparative Examples 21 to 23, refrigeration for less than 3 hours resulted in insufficient hardening of the outer skin, leading to breakage upon cutting. This indicates that the refrigeration setting time significantly affects the breakage rate during the cutting stage. In Comparative Example 24, after 4 hours of refrigeration, the outer skin was basically set, but a 20% breakage rate still occurred when using a regular knife. Examples 16 to 18, using a heated knife for cutting, reduced the breakage rate during the cutting stage to 0%, and produced neat and aesthetically pleasing cut surfaces. Comparative Example 25 demonstrates that the refrigeration time should not exceed 8 hours; otherwise, the outer skin will harden, affecting the soft and chewy texture.

[0051] In summary, refrigerating for 4-6 hours at a temperature of 0-4℃ and using a heated knife for cutting is the best approach.

[0052] In addition, based on Example 4, this invention produced six different sizes of daifuku cakes, as detailed in Table 12.

[0053] Table 12 Note: For a 10-inch size, the solution of this invention requires a thicker dough (0.6cm in the center and 0.4cm at the edge) and a longer refrigeration time of 6 hours to achieve a low breakage rate of 2%.

[0054] Based on Table 12, it was found that for small-sized daifuku cakes of 5 inches and below, the conventional recipe is barely usable. However, when the cake size reaches 6 inches and above, the area of ​​the outer crust and the weight of the filling increase exponentially, causing the breakage rate of the conventional recipe to rise sharply to 76%-100%, making production almost impossible. The technical solution of this invention can achieve a 0% breakage rate for 6-inch and 8-inch cakes, and can still control it at an extremely low level for extra-large 10-inch cakes, fully demonstrating the technical value of this invention specifically addressing the breakage problem of large-sized daifuku cakes.

[0055] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it.

Claims

1. A daifuku cake with an anti-breakage outer crust and filling, characterized in that: The outer layer of the daifuku cake, by weight, comprises: 20-40 parts glutinous rice flour, 5-15 parts cornstarch, 5-15 parts oil, and 30-60 parts milk or water; wherein the weight ratio of the glutinous rice flour to the cornstarch is (2.5-3.5):

1.

2. The anti-breakage daifuku cake according to claim 1, characterized in that, The oil is butter or vegetable oil, and the oil is 15%-25% of the total weight of glutinous rice flour and corn starch.

3. The forming process of the daifuku cake with an outer layer designed to prevent breakage and filling, characterized in that: Includes the following steps: Mix glutinous rice flour, cornstarch, oil, milk or water in a certain proportion to obtain a mixed ingredient; After steaming the mixed ingredients until cooked, cooked noodles are obtained; The cooked dough is kneaded to obtain an extensible outer dough. The outer dough is rolled into a round sheet that is thicker in the middle and thinner at the edges; Place the filling in the center of the circular dough piece and seal it by pushing it together to obtain the package. The package was sealed and then refrigerated to set its shape.

4. The molding process for the anti-breakage daifuku cake with outer crust and filling according to claim 3, characterized in that, The process of kneading the cooked dough to obtain an extensible outer dough includes: After mixing the cooked dough with the oil, stretch and fold the dough until it can be stretched into a translucent film.

5. The molding process for the anti-breakage daifuku cake with outer crust as described in claim 3, characterized in that, The thickness of the circular leather piece is 0.3-0.5 cm, and the thickness of the middle part of the circular leather piece is greater than the thickness of the edge part.

6. The molding process for the anti-breakage daifuku cake with outer crust and filling according to claim 3, characterized in that, The filling includes fresh fruit chunks and cream, wherein the core of the fresh fruit chunks is removed and the surface moisture is dried, and the cream is whipped to a stiff state.

7. The molding process for the anti-breakage daifuku cake with outer crust and filling according to claim 3, characterized in that, The package is sealed and then refrigerated for shaping at a temperature of 0-4°C for at least 4 hours.

8. The molding process for the anti-breakage daifuku cake with outer crust as described in claim 3, characterized in that, The step of rolling the outer dough into a round sheet that is thicker in the middle and thinner at the edges also includes: Cool the outer dough to room temperature or refrigerate at 0-4°C for 30 minutes.

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