Method for producing decorated cake

Abstract

To provide a method for producing decorated cake that can also be decorated on the side.SOLUTION: A method for producing decorated cake 10 comprises a first step for forming a cake body part 12, a second step for applying desired decoration to a belt-shaped edible sheet part 14, and a third step for putting the edible sheet part 14 on the side surface of the cake body part 12. Also, it is preferable that the cake body part has a cylindrical shape. Furthermore, it is preferable that the cake body part is configured to contain butter, cream cheese, sugar, and lemon juice.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing a decorated cake. [Background technology]

[0002] Various cakes have been made in the past. For example, Patent Document 1 discloses a food ingredient sheet for forming a pattern on the surface of a food product, which is an edible sheet made of a water-soluble component and has a pattern of letters and / or figures applied to the surface of the sheet using edible ink.

[0003] Patent Document 2 also discloses a printed sheet food that is attached to the surface of a processed staple food that can be eaten as is, and that has a water-repellent, water-insoluble edible coating formed on at least one side, and a single or multiple layers of multicolored edible ink printed on the surface of the edible coating to create a design consisting of at least one of the required letters, figures, patterns, photographs, and pictures. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2017-127237 [Patent Document 2] Utility Model Registration No. 3098030 Summary of the Invention [Problem to be solved by the invention]

[0005] A typical whole cake is cylindrical in shape, with strawberries or other fruits placed on the top and sometimes decorated with whipped cream, but the sides are often left undecorated.

[0006] An object of the present invention is to provide a method for manufacturing a decorated cake that allows decoration including on the side of the cylindrical part. [Means for solving the problem]

[0007] The method for manufacturing a decorated cake according to the present invention is characterized by comprising a first step of forming a cake main body, a second step of applying a desired decoration to a strip-shaped edible sheet portion, and a third step of attaching the edible sheet portion to the side of the cake main body.

[0008] In addition, in the method for manufacturing a decorated cake according to the present invention, it is preferable that the cake body has a cylindrical shape.

[0009] In addition, in the method for manufacturing a decorated cake according to the present invention, it is preferable that the cake body contains butter, cream cheese, sugar, and lemon juice.

[0010] In addition, in the method for manufacturing a decorated cake according to the present invention, it is preferable that the cake body contains bean paste and butter.

[0011] In addition, in the method for manufacturing a decorated cake according to the present invention, it is preferable that the cake body contains white chocolate and butter.

[0012] In addition, in the method for manufacturing a decorated cake according to the present invention, it is preferable that the cake body contains chestnuts and butter. [Effects of the Invention]

[0013] According to the present invention, a method for manufacturing a decorated cake can be provided that allows decoration including on the side of the cylindrical part. [Brief explanation of the drawings]

[0014] [Figure 1] 1 is a flowchart showing the steps of a method for manufacturing a decorated cake according to the present invention. [Figure 2] 1 is a diagram showing a cake produced using the method for producing a decorated cake according to the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0015] Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following, similar elements in all drawings will be designated by the same reference numerals, and duplicate explanations will be omitted. Furthermore, in the description below, previously described reference numerals will be used as necessary.

[0016] Fig. 1 is a flow chart showing the steps of a method for manufacturing a decorated cake 10 according to the present invention. Fig. 2 is a diagram showing a decorated cake 10 manufactured using the method for manufacturing a decorated cake 10 according to the present invention.

[0017] The decorated cake 10 comprises a cake body 12 and an edible sheet portion 14. The decorated cake 10 is a cake in which the sides of the cylindrical cake body 12 are also decorated.

[0018] The cake main body 12 has a cylindrical shape and will be described as being a size 4 (diameter 12 cm), a size 5 (diameter 15 cm), or a size 6 (diameter 18 cm), but of course this can be changed as appropriate.

[0019] The cake main body 12 includes a cylindrical sponge cake portion 12a, a butter cream portion 12b, a cheese cream portion 12c, and a lace portion 12d.

[0020] The sponge cake portion 12a contains wheat flour, eggs, sugar, starch, corn syrup, flavorings, and the like.

[0021] The butter cream portion 12b is composed of sugar, white chocolate, fresh cream, and butter milk ingredients, and has a three-dimensional shape like a rose. Note that, although the description here is based on the three-dimensional shape like a rose, it may of course have other shapes.

[0022] The cheese cream portion 12c contains cream cheese, blueberry jam, lemon juice, rum, coloring, starch, and butter milk ingredients, and is spread so as to cover the outer shape of the sponge cake portion 12a. At this time, it is preferable that the cheese cream portion 12c is formed so that the surface of the sponge cake portion 12a is smooth and flat without any irregularities.

[0023] The lace portion 12d is made of sugar, gelatin, coconut powder, starch, soy protein, and coloring, and has a lace-like outer shape. The lace-like outer shape shown in Figure 2 is just an example, and other designs are also possible.

[0024] The edible sheet portion 14 is an edible sheet made primarily of starch, and the printed edible sheet is a white sheet printed with edible ink. The edible sheet portion 14 has a strip shape that covers the side of the cake body 12. When the edible sheet portion 14 is moistened, the sheet itself melts and blends with the ingredients.

[0025] The white sheet used as the raw material is tasteless and odorless, and dissolves when eaten with the moisture in the mouth and body temperature, so its greatest advantage is that it does not interfere with the texture or taste of food or ingredients.

[0026] Edible ink is ink that uses food coloring (similar to pigments in regular ink) as a coloring material in accordance with the Food Sanitation Act, and is made entirely from food or food additives.

[0027] For example, coloring agents (natural pigments) that can be used include reds (safflower red, red beet, red koji, anthocyanin), yellows (gardenia, safflower yellow, turmeric, annatto), browns (cocoa, sorghum), blues (gardenia blue), greens (gardenia blue + gardenia yellow tint, chlorophyll), and blacks (squid ink).

[0028] Next, a method for producing the decorated cake 10 will be described.

[0029] First, the cake body 12 is formed (S2). Specifically, a cylindrical sponge cake portion 12a containing wheat flour, eggs, sugar, starch, corn syrup, flavorings, etc. is produced.

[0030] Next, the cheese cream part 12c, which is composed of cream cheese, blueberry jam, lemon juice, rum, coloring, starch, butter and milk ingredients, is spread on the sponge cake part 12a, which is the base.

[0031] The cake body 12 also includes the butter cream portion 12b and the lace portion 12d as components, but these will be described here as being provided after the step S6.

[0032] After the step S2, the strip-shaped edible sheet portion 14 is decorated (S4). Specifically, a design is applied to the edible sheet, which is made primarily of starch, using edible ink, for example, a flower picture is drawn as shown in Figure 2.

[0033] Although the edible sheet portion 14 is described here as being decorated after step S2, it may be decorated before step S2.

[0034] After step S4, a strip-shaped edible sheet portion 14 is attached to the side of the cake body 12 (S6). After step S6, a lace portion 12d is formed to form the butter cream portion 12b. This completes the decorated cake 10.

[0035] A typical whole cake is made of sponge cake with a base of fresh cream. Fresh cream has a moisture content of about 43-44g per 100g. In contrast, cream cheese has a low moisture content of 4g. If an edible sheet is attached to this cream base, the moisture will be released from the cream over time, causing the print on the edible sheet to bleed, ruining the design.

[0036] However, according to the method for manufacturing the decorated cake 10 of the present invention, the cheese cream portion 12c, which is made of cream cheese with low moisture content, is applied to the sponge cake portion 12a, so the designed edible sheet portion 14 becomes soft and does not tear. Furthermore, even if the portion becomes warped or air bubbles are trapped, it can be stretched and shaped by hand, and it maintains its beautiful appearance even after time has passed at room temperature, which is a significant advantage. Furthermore, because the cheese cream portion 12c is formed to have a smooth, flat surface, the design of the edible sheet portion 14 can be beautifully displayed.

[0037] Instead of the cheese cream portion 12c of the cake body 12, a cream portion containing bean paste, butter, and a small amount of fresh cream can be used to reduce the amount of moisture, thereby achieving the same effect as the cake body 12 having the cheese cream portion 12c. Here, butter and a small amount of fresh cream are mixed together to make it easier to spread the paste-like bean paste on the cake body 12.

[0038] As another example, instead of the cheese cream portion 12c of the cake body 12, a cream portion containing white chocolate, butter, and a small amount of fresh cream can be used to reduce the moisture content, providing the same advantages as the cake body 12 having the cheese cream portion 12c. Here, butter and a small amount of fresh cream are mixed to make it easier to spread the paste-like white chocolate on the cake body 12.

[0039] As another example, instead of the cheese cream portion 12c of the cake body 12, a cream portion containing chestnuts, butter, and a small amount of fresh cream can be used to reduce the amount of moisture, providing the same advantages as the cake body 12 having the cheese cream portion 12c. Here, butter and a small amount of fresh cream are mixed together to make it easier to spread the paste-like chestnuts on the cake body 12.

[0040] Although the above-mentioned decorated cake 10 has been described as being cylindrical, it may of course be of other shapes, such as a square prism, a triangular prism, a donut shape, a dome shape, etc. [Explanation of symbols]

[0041] 10 Decorative cake, 12 Cake body, 12a Sponge cake, 12b Butter cream, 12c Cheese cream, 12d Lace, 14 Edible sheet.

Claims

1. A first step of forming a cake body; A second step of applying a desired decoration to the belt-shaped edible sheet portion; a third step of attaching the edible sheet portion to a side surface of the cake body; A method for manufacturing a decorated cake, comprising:

2. The method for producing a decorated cake according to claim 1, A method for manufacturing a decorated cake, wherein the cake body has a cylindrical shape.

3. The method for producing a decorated cake according to claim 1, The method for manufacturing a decorated cake is characterized in that the cake body contains butter, cream cheese, sugar, and lemon juice.

4. The method for producing a decorated cake according to claim 1, A method for manufacturing a decorated cake, wherein the cake body contains bean paste and butter.

5. The method for producing a decorated cake according to claim 1, A method for manufacturing a decorated cake, wherein the cake body contains white chocolate and butter.

6. The method for producing a decorated cake according to claim 1, A method for manufacturing a decorated cake, wherein the cake body contains chestnuts and butter.

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