Instant functional sandwiched poria cake and its making method

Abstract

The application discloses a kind of instant, functional sandwich Poria cocos cake and its manufacturing method, including the following components by weight percentage: Poria cocos powder 10~40%, japonica rice powder 5~20%, waxy rice powder 20~40%, baked bread powder 5~15%, baked steamed bun powder 5~15%, edible animal oil 1~3%;Drinking water 15~25%.Its significant effect is: by changing Poria cocos cake raw material ratio, it can solve Poria cocos cake dry after cooling, hard knot, chewing forceful taste defect, also by adding containing Poria cocos powder stuffing not only greatly improve the content of Poria cocos in Poria cocos cake, and can form smooth, sweet, delicate taste, greatly increase the popularity and health care efficacy of Poria cocos cake.

Description

Technical Field

[0001] This invention relates to the field of health food technology, specifically to a ready-to-eat, functional stuffed Poria cocos cake and its preparation method. Background Technology

[0002] Poria cocos, a common and important traditional Chinese medicine, is considered a health-preserving tonic. It enters the heart, lung, spleen, and kidney meridians, and has the effects of promoting diuresis and removing dampness, strengthening the spleen, and calming the mind. Poria cocos can be combined with many other drugs without causing adverse reactions, making it widely used in various classic prescriptions and functional food production. Poria cocos cake is a typical steamed cake made from ingredients that share the same origin as food and medicine. It is mostly made by mixing Poria cocos with rice flour, along with ingredients such as yam, lotus seeds, and fox nuts, and then steaming it. However, traditional Poria cocos cake has a better texture when eaten hot after steaming. After cooling, the texture changes from soft and sticky to dry, hard, and lumpy, making it difficult to chew. For example:

[0003] Patent CN102450549A discloses a method for preparing Poria cocos cake. The method involves grinding lotus seeds, fox nuts, jujube seeds, Poria cocos, jujubes, and sesame seeds; finely chopping enoki mushrooms; soaking red beans; and cooking all ingredients together until soft and mushy to make a filling. Brown sugar is then added and mixed well. Flour is then kneaded into dough, fermented, and shaped into cake blanks. The filling is then wrapped inside and steamed. This Poria cocos cake is said to provide ample nutrition for those engaged in mental work, eliminate fatigue, and enhance intelligence, making it a good product for brain health and cognitive enhancement. However, the aforementioned Poria cocos cake is actually a "Poria cocos bun," and it incorporates various other Chinese medicinal herbs, making the process relatively complex.

[0004] Patent CN104041651A discloses a method for preparing Poria cocos cake, with ingredients including Poria cocos powder or Poria cocos polysaccharide powder, glutinous rice flour, sucrose, white sesame powder, wheat flour, edible vegetable oil, edible salt, and honey. However, this formula does not include japonica rice flour, dried bread flour, or dried steamed bun flour, so it is foreseeable that it will also have the defect of becoming hard and dry after cooling. In addition, the Poria cocos content of this cake is less than 10%, and it has no filling, making it difficult to exert the health benefits of Poria cocos.

[0005] Patent CN 119999849 A discloses a sugar-free Poria cocos cake for strengthening the spleen and removing dampness, composed of the following ingredients: 15-45g Poria cocos powder, 15-45g Coix seed, 100-300g red bean powder, 206-618g prepared rice flour, and 200-600g water. The prepared rice flour is made by mixing 200-600g glutinous rice flour, 3-9g baking powder, and 3-9g baking powder. This product also suffers from the defects of becoming hard and dry after cooling and having an excessively low Poria cocos content.

[0006] Patent CN110881617A discloses a method for making instant Poria cocos cake using 80-120 parts glutinous rice flour, 5-35 parts Poria cocos powder, 15-40 parts granulated sugar, and 20-60 parts sticky rice flour. However, the glutinous rice flour and sticky rice flour cause the Poria cocos powder to harden and become dry after cooling. Furthermore, the proportion of granulated sugar in this formula exceeds that of the Poria cocos powder, limiting its health benefits.

[0007] In summary, traditional Poria cocos cake has a better texture when eaten hot after steaming. However, once cooled, its texture changes from soft and sticky to dry, hard, and clumpy, making it difficult to chew. Furthermore, commercially available Poria cocos cakes mostly contain less than 10% Poria cocos, failing to achieve the desired medicinal and health benefits. Adding too much Poria cocos powder, on the other hand, results in a bitter, unpleasant taste and a tendency to crumble. Additionally, traditional Poria cocos cakes without fillings have a limited flavor profile and lower market acceptance. Summary of the Invention

[0008] In view of the shortcomings of the existing technology, the purpose of this invention is to provide a ready-to-eat, functional stuffed Poria cocos cake and its preparation method. By changing the proportion of the ingredients of Poria cocos cake, the defects of Poria cocos cake becoming dry, hard and clumpy after cooling, and difficult to chew can be solved. In addition, by adding filling containing Poria cocos powder, the content of Poria cocos in Poria cocos cake is greatly increased, and a smooth, sweet and delicate taste can be formed, which greatly increases the popularity and health benefits of Poria cocos cake.

[0009] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0010] In a first aspect, the present invention proposes an instant, functional stuffed Poria cocos cake, the key of which is that: the stuffed Poria cocos cake includes a Poria cocos filling layer and a Poria cocos outer shell layer, wherein the weight ratio of the Poria cocos filling layer to the Poria cocos outer shell layer is 1:4; wherein: the Poria cocos outer shell layer includes the following components by weight percentage: 10-40% Poria cocos powder, 5-20% japonica rice flour, 20-40% glutinous rice flour, 5-15% dried bread flour, 5-15% dried steamed bun flour, 1-3% edible animal oil; and 15-25% drinking water.

[0011] Furthermore, the outer shell of the Poria cocos comprises the following components by weight percentage: 15-25% Poria cocos powder, 10-15% japonica rice flour, 25-35% glutinous rice flour, 6-10% dried bread flour, 6-10% dried steamed bun flour, 1-3% edible animal oil, and 20-25% drinking water.

[0012] Furthermore, the outer shell of the Poria cocos is made of the following components by weight percentage: 15% Poria cocos powder, 15% japonica rice flour, 30% glutinous rice flour, 6% dried bread flour, 10% dried steamed bun flour, 1% edible animal oil, and 23% drinking water.

[0013] Furthermore, the outer shell of the Poria cocos is made of the following components by weight percentage: 16% Poria cocos powder, 12% japonica rice flour, 33% glutinous rice flour, 8% dried bread flour, 9% dried steamed bun flour, 1.5% edible animal oil, and 20.5% drinking water.

[0014] Furthermore, the outer shell of the Poria cocos is made of the following components by weight percentage: 12% Poria cocos powder, 16% japonica rice flour, 25% glutinous rice flour, 12% dried bread flour, 11% dried steamed bun flour, 2% edible animal oil, and 22% drinking water.

[0015] Furthermore, the outer shell of the Poria cocos is made of the following components by weight percentage: 22% Poria cocos powder, 11% japonica rice flour, 25% glutinous rice flour, 9% dried bread flour, 6% dried steamed bun flour, 2.5% edible animal oil, and 24.5% drinking water.

[0016] Furthermore, the outer shell of the Poria cocos is made of the following components by weight percentage: 25% Poria cocos powder, 10% japonica rice flour, 29% glutinous rice flour, 6% dried bread flour, 7% dried steamed bun flour, 3% edible animal oil, and 20% drinking water.

[0017] Furthermore, the Poria cocos filling layer comprises the following components by weight percentage: 35-55% Poria cocos powder, 5-15% sucrose, 5-20% edible vegetable oil, 5-15% roasted wheat flour, 10-25% edible animal oil, and 40-0% glutinous rice flour.

[0018] Furthermore, the Poria cocos filling layer comprises the following components by weight percentage: Poria cocos powder 40-50%, sucrose 5-10%, edible vegetable oil 10-15%, roasted wheat flour 5-10%, edible animal oil 10-15%, and glutinous rice flour 30-0%.

[0019] Secondly, the present invention proposes a method for preparing a ready-to-eat, functional sandwiched Poria cocos cake as described in the first aspect, comprising the following steps:

[0020] Mix the prepared Poria cocos powder, japonica rice flour, glutinous rice flour, dried bread flour, and dried steamed bun flour with water and then add the mixture to the mold for making Poria cocos cake.

[0021] The filling layer is made by adding Poria cocos powder, sucrose, wheat flour, edible vegetable oil, and animal oil after light pressing.

[0022] Cover the top with a mixture of Poria cocos powder, japonica rice flour, glutinous rice flour, dried bread flour, and dried steamed bun flour, press it down, and steam for 15 minutes.

[0023] Cool, sort, and package to obtain the final product.

[0024] The significant effects of this invention are:

[0025] 1. This invention optimizes the ingredient ratio of Poria cocos cake by adding 5-20% japonica rice flour; reducing glutinous rice flour to 20-40%; adding 5-15% dried bread flour; adding 5-15% dried steamed bun flour; and adding 1-3% edible animal oil. This solves the problem of Poria cocos cake becoming dry, hard, and lumpy after cooling, making it difficult to chew, and creates an ready-to-eat Poria cocos cake.

[0026] 2. This invention optimizes the ratio of Poria cocos powder and adds Poria cocos filling, so that the content of Poria cocos in the Poria cocos cake reaches about 20%, thus exerting good health benefits.

[0027] 3. The stuffed Poria cocos cake of the present invention has a smoother, sweeter, and more delicate texture than the traditional Poria cocos cake. It can also be made with sesame powder, peanut powder, yam powder, lily powder, red date powder, wolfberry powder, etc., which increases consumer recognition and preference. Detailed Implementation

[0028] The specific embodiments and working principles of the present invention will be further described in detail below.

[0029] Example 1:

[0030] This invention provides a ready-to-eat, functional stuffed Poria cocos cake, which includes a Poria cocos filling layer and a Poria cocos outer shell layer, wherein the weight ratio of the Poria cocos filling layer to the Poria cocos outer shell layer is 1:4; wherein the stuffed Poria cocos cake is made from the following components by weight percentage: 15% Poria cocos powder, 15% japonica rice flour, 30% glutinous rice flour, 6% dried bread flour, 10% dried steamed bun flour, 1% edible animal oil; and 23% drinking water.

[0031] In this example, the Poria cocos filling is made of the following components by weight percentage: 40% Poria cocos powder, 10% sucrose, 15% edible vegetable oil, 5% roasted wheat flour, 15% edible animal oil, and 15% glutinous rice flour.

[0032] It should be noted that the preparation methods for japonica rice flour, glutinous rice flour, dried bread flour, and dried steamed bun flour are as follows: Clean japonica rice, glutinous rice, dried bread flour, and dried steamed bun flour are respectively ground using an ultrafine grinder and then sieved through a 100-mesh sieve. The preparation method for Poria cocos powder is as follows: Poria cocos cubes are ground using an ultrafine grinder and then sieved through a 100-mesh sieve.

[0033] This embodiment also provides a method for preparing the above-mentioned ready-to-eat, functional sandwich Poria cocos cake, characterized by comprising the following steps:

[0034] Mix the prepared Poria cocos powder, japonica rice flour, glutinous rice flour, dried bread flour, and dried steamed bun flour with water and then add the mixture to the mold for making Poria cocos cake.

[0035] The filling layer is made by adding Poria cocos powder, sucrose, wheat flour, edible vegetable oil, and animal oil after light pressing.

[0036] Cover the top with a mixture of Poria cocos powder, japonica rice flour, glutinous rice flour, dried bread flour, and dried steamed bun flour, press it down, and steam for 15 minutes.

[0037] Cool, sort, and package to obtain the final product.

[0038] Example 2:

[0039] This invention provides a ready-to-eat, functional stuffed Poria cocos cake, which includes a Poria cocos filling layer and a Poria cocos outer shell layer, wherein the weight ratio of the Poria cocos filling layer to the Poria cocos outer shell layer is 1:4; wherein the Poria cocos outer shell layer includes the following components by weight percentage: Poria cocos powder 16%, japonica rice flour 12%, glutinous rice flour 33%, dried bread flour 8%, dried steamed bun flour 9%, edible animal oil 1.5%; and drinking water 20.5%.

[0040] In this example, the Poria cocos filling is made of the following components by weight percentage: 45% Poria cocos powder, 7% sucrose, 13% edible vegetable oil, 8% roasted wheat flour, 12% edible animal oil, and 15% glutinous rice flour.

[0041] The preparation method of the sandwiched Poria cocos cake described in this example is the same as in Example 1.

[0042] Example 3:

[0043] This invention provides a ready-to-eat, functional stuffed Poria cocos cake, which includes a Poria cocos filling layer and a Poria cocos outer shell layer, wherein the weight ratio of the Poria cocos filling layer to the Poria cocos outer shell layer is 1:4; wherein the Poria cocos outer shell layer includes the following components by weight percentage: Poria cocos powder 19%, japonica rice flour 10%, glutinous rice flour 25%, dried bread flour 10%, dried steamed bun flour 8%, edible animal oil 2%; and drinking water 22%.

[0044] In this example, the Poria cocos filling is made of the following components by weight percentage: 50% Poria cocos powder, 5% sucrose, 10% edible vegetable oil, 10% roasted wheat flour, 15% edible animal oil, and 10% glutinous rice flour.

[0045] The preparation method of the sandwiched Poria cocos cake described in this example is the same as in Example 1.

[0046] Example 4:

[0047] This invention provides a ready-to-eat, functional stuffed Poria cocos cake, which includes a Poria cocos filling layer and a Poria cocos outer shell layer, wherein the weight ratio of the Poria cocos filling layer to the Poria cocos outer shell layer is 1:4; wherein the Poria cocos outer shell layer includes the following components by weight percentage: Poria cocos powder 22%, japonica rice flour 11%, glutinous rice flour 25%, dried bread flour 9%, dried steamed bun flour 6%, edible animal oil 2.5%; and drinking water 24.5%.

[0048] In this example, the Poria cocos filling is made of the following components by weight percentage: 47% Poria cocos powder, 6% sucrose, 11% edible vegetable oil, 9% roasted wheat flour, 14% edible animal oil, and 13% glutinous rice flour.

[0049] The preparation method of the sandwiched Poria cocos cake described in this example is the same as in Example 1.

[0050] Example 5:

[0051] This invention provides a ready-to-eat, functional stuffed Poria cocos cake, which includes a Poria cocos filling layer and a Poria cocos outer shell layer, wherein the weight ratio of the Poria cocos filling layer to the Poria cocos outer shell layer is 1:4; wherein the Poria cocos outer shell layer includes the following components by weight percentage: 25% Poria cocos powder, 10% japonica rice flour, 29% glutinous rice flour, 6% dried bread flour, 7% dried steamed bun flour, 3% edible animal oil; and 20% drinking water.

[0052] In this example, the Poria cocos filling is made of the following components by weight percentage: 49% Poria cocos powder, 10% sucrose, 15% edible vegetable oil, 9% roasted wheat flour, 11% edible animal oil, and 6% glutinous rice flour.

[0053] The preparation method of the sandwiched Poria cocos cake described in this example is the same as in Example 1.

[0054] Example 6:

[0055] This invention provides a ready-to-eat, functional stuffed Poria cocos cake, which includes a Poria cocos filling layer and a Poria cocos outer shell layer, wherein the weight ratio of the Poria cocos filling layer to the Poria cocos outer shell layer is 1:4; wherein the Poria cocos outer shell layer includes the following components by weight percentage: 40% Poria cocos powder, 5% japonica rice flour, 20% glutinous rice flour, 10% dried bread flour, 7% dried steamed bun flour, 3% edible animal oil; and 15% drinking water.

[0056] In this example, the Poria cocos filling is made of the following components by weight percentage: 55% Poria cocos powder, 15% sucrose, 15% edible vegetable oil, 5% roasted wheat flour, 10% edible animal oil, and 0% glutinous rice flour.

[0057] The preparation method of the sandwiched Poria cocos cake described in this example is the same as in Example 1.

[0058] Example 7:

[0059] This invention provides a ready-to-eat, functional stuffed Poria cocos cake, which includes a Poria cocos filling layer and a Poria cocos outer shell layer, wherein the weight ratio of the Poria cocos filling layer to the Poria cocos outer shell layer is 1:4; wherein the Poria cocos outer shell layer includes the following components by weight percentage: 10% Poria cocos powder, 20% japonica rice flour, 40% glutinous rice flour, 5% dried bread flour, 5% dried steamed bun flour, 3% edible animal oil; and 17% drinking water.

[0060] In this example, the Poria cocos filling is made of the following components by weight percentage: 35% Poria cocos powder, 5% sucrose, 5% edible vegetable oil, 5% roasted wheat flour, 10% edible animal oil, and 40% glutinous rice flour.

[0061] The preparation method of the sandwiched Poria cocos cake described in this example is the same as in Example 1.

[0062] In this invention, the dried bread flour and dried steamed bun flour in the formula can reduce the concentration of glutinous rice amylopectin in the system. Furthermore, the dried bread flour and dried steamed bun flour have a porous structure, meaning that after cooking and drying, they form sponge-like pores. These pores can absorb and retain free water, forming tiny "water storage units," and together with vegetable oil, they can lock in moisture, reducing surface water loss and maintaining the soft and glutinous texture of the ready-to-eat Poria cocos cake. Compared to traditional Poria cocos cake, the Poria cocos cake made using this method, two hours after cooking, is easily indented when pressed, with no obvious rebound. It has a soft, sticky texture, no significant resistance when chewing, a soft and glutinous texture that doesn't stick to the teeth, a delicate aroma of Poria cocos, and no hard core. In contrast, the Poria cocos cake made using traditional methods with glutinous rice flour, rice flour, and Poria cocos powder shows a slight indentation when pressed, slowly rebounds, and partially recovers after being released. It has a firm, hard texture and greater toughness. The texture is drier and harder, with a slightly dry feeling when swallowing.

[0063] In summary, this invention optimizes the ingredient ratio of Poria cocos cake by adding 5-20% japonica rice flour, reducing glutinous rice flour to 20-40%, adding 5-15% dried bread flour, adding 5-15% dried steamed bun flour, and adding 1-3% edible animal oil. This solves the problems of Poria cocos cake becoming dry, hard, and difficult to chew after cooling, creating a ready-to-eat Poria cocos cake. Furthermore, by adding Poria cocos filling, the Poria cocos content in the cake reaches approximately 20%, thus maximizing its health benefits.

[0064] The technical solution provided by this invention has been described in detail above. Specific examples have been used to illustrate the principles and implementation methods of this invention. The descriptions of the embodiments above are only for the purpose of helping to understand the method and core ideas of this invention. It should be noted that those skilled in the art can make several improvements and modifications to this invention without departing from the principles of this invention, and these improvements and modifications also fall within the protection scope of the claims of this invention.

Claims

1. A ready-to-eat, functional stuffed Poria cocos cake, characterized in that: The sandwiched Poria cocos cake includes a Poria cocos filling layer and a Poria cocos outer shell layer, with a weight ratio of 1:

4. The Poria cocos outer shell layer comprises the following components by weight percentage: 10-40% Poria cocos powder, 5-20% japonica rice flour, 20-40% glutinous rice flour, 5-15% dried bread flour, 5-15% dried steamed bun flour, 1-3% edible animal oil, and 15-25% drinking water.

2. The ready-to-eat, functional stuffed Poria cocos cake according to claim 1, characterized in that: The outer shell of the Poria cocos comprises the following components by weight percentage: 15-25% Poria cocos powder, 10-15% japonica rice flour, 25-35% glutinous rice flour, 6-10% dried bread flour, 6-10% dried steamed bun flour, 1-3% edible animal oil, and 20-25% drinking water.

3. The ready-to-eat, functional stuffed Poria cocos cake according to claim 2, characterized in that: The outer shell of the Poria cocos is made of the following components by weight percentage: 15% Poria cocos powder, 15% japonica rice flour, 30% glutinous rice flour, 6% dried bread flour, 10% dried steamed bun flour, 1% edible animal oil, and 23% drinking water.

4. The ready-to-eat, functional sandwiched Poria cocos cake according to claim 2, characterized in that: The outer shell of the Poria cocos is made of the following components by weight percentage: 16% Poria cocos powder, 12% japonica rice flour, 33% glutinous rice flour, 8% dried bread flour, 9% dried steamed bun flour, 1.5% edible animal oil, and 20.5% drinking water.

5. The ready-to-eat, functional stuffed Poria cocos cake according to claim 2, characterized in that: The outer shell of the Poria cocos is made of the following components by weight percentage: 12% Poria cocos powder, 16% japonica rice flour, 25% glutinous rice flour, 12% dried bread flour, 11% dried steamed bun flour, 2% edible animal oil, and 22% drinking water.

6. The ready-to-eat, functional sandwiched Poria cocos cake according to claim 2, characterized in that: The outer shell of the Poria cocos is made of the following components by weight percentage: 22% Poria cocos powder, 11% japonica rice flour, 25% glutinous rice flour, 9% dried bread flour, 6% dried steamed bun flour, 2.5% edible animal oil, and 24.5% drinking water.

7. The ready-to-eat, functional stuffed Poria cocos cake according to claim 2, characterized in that: The outer shell of the Poria cocos is made of the following components by weight percentage: 25% Poria cocos powder, 10% japonica rice flour, 29% glutinous rice flour, 6% dried bread flour, 7% dried steamed bun flour, 3% edible animal oil, and 20% drinking water.

8. The ready-to-eat, functional sandwiched Poria cocos cake according to any one of claims 1 to 7, characterized in that: The Poria cocos filling comprises the following components by weight percentage: 35-55% Poria cocos powder, 5-15% sucrose, 5-20% edible vegetable oil, 5-15% roasted wheat flour, 10-25% edible animal oil, and 40-0% glutinous rice flour.

9. The ready-to-eat, functional sandwiched Poria cocos cake according to claim 8, characterized in that: The Poria cocos filling comprises the following components by weight percentage: 40-50% Poria cocos powder, 5-10% sucrose, 10-15% edible vegetable oil, 5-10% roasted wheat flour, 10-15% edible animal oil, and 30-0% glutinous rice flour.

10. A method for preparing a ready-to-eat, functional sandwich Poria cocos cake as described in any one of claims 1-9, characterized in that, Includes the following steps: Mix the prepared Poria cocos powder, japonica rice flour, glutinous rice flour, dried bread flour, and dried steamed bun flour with water and then add the mixture to the mold for making Poria cocos cake. The filling layer is made by adding Poria cocos powder, sucrose, wheat flour, edible vegetable oil, and animal oil after light pressing. Cover the top with a mixture of Poria cocos powder, japonica rice flour, glutinous rice flour, dried bread flour, and dried steamed bun flour, press it down, and steam for 15 minutes. Cool, sort, and package to obtain the final product.