Method for making a dessert

Abstract

The invention relates to a method for making a dessert having at least one first layer with a consistency corresponding to level 4 of the IDDSI standard, the method comprising the following steps: - making a sponge cake and soaking it in water, the amount of added water being in a ratio of 5:1 to approximately 15:1 relative to the added plant-based starch, - crushing the sponge cake and mixing it with 2 to 7 wt.% cream cheese, 0.5 to 3 wt.% dried egg white, 5 to 20 wt.% sugar, 10 to 30 wt.% whipping cream, and 1 to 3 wt.% plant-based starch, - pressing the mixture through a sieve onto a baking tray lined with an airtight film, - covering the mixture with a film such that all sides are covered in a bubble-free manner by the airtight barrier, and - steam-cooking at a temperature in the range of 75°C to 95°C, preferably 85°C, until a core temperature of 75°C to 95°C, preferably 75°C, is reached.

Description

METHOD FOR PRODUCING A DESSERT Technical area

[0001] The invention relates to a method for producing a dessert with at least a first layer of a sponge cake mass which corresponds to a consistency according to the IDDSI standard level 4. State of the art

[0002] People suffering from dysphagia have difficulty properly chewing food in the mouth and moving it into the stomach for various reasons. They therefore require special foods tailored to these needs. The goal is usually to make the food in question as soft, homogenous, and nutrient-rich as possible.

[0003] The International Dysphagia Diet Standardisation Initiative (IDDSI) aims to establish standardised definitions and globally consistent terminology for consistency-modified foods and beverages in the treatment of patients with swallowing disorders of all ages, in all rehabilitation settings, and across all cultural backgrounds. The differently modified foods were classified according to a level scale, with level 4 referring to a "soft diet" that is mushy or pureed. It is important that the foods at this level are soft and easy to chew to facilitate swallowing and prevent choking or choking. It is also important that the foods have a homogeneous consistency to minimise the risk of aspiration (food entering the lungs).

[0004] Various approaches are known in the prior art for producing foods with such properties. GB 2386331 A, for example, describes a process for modifying foods, in which a food is ground to a particle size of less than 4 mm and then solidified with additives such as starch.

[0005] WO 99 / 08545 A1 describes a process for producing pureed baked goods. The baked goods are soaked in a sugar solution and then mixed with an aqueous gellan gum dispersion to bind the free water. The product is frozen for storage and transport.

[0006] US 2007 / 0264392 A1 describes a protein-rich baked good which is produced by grinding a first mixture containing a protein component, an oil and a fat component, stirring these components until a creamy mixture is obtained, blending this mixture with a second mixture containing at least one oil and one saccharide component and baking the mixture.

[0007] EP 2382866 A1 describes the production of a semi-finished sponge cake which is finished by means of a final cooking step in superheated steam.

[0008] JP 63263049 A describes a process for producing a steam-cooked food, which consists in mixing bread cubes, sugar, eggs, a leavening agent and water and then cooking them in steam.

[0009] US 2006 / 0019012 A2 describes the mixing of bread cubes with water and a gelling agent.

[0010] Although a variety of possible manufacturing processes for food for dysphagia patients already exist, there is still a need to develop alternative processes for specialty foods. None of the above-mentioned processes are suitable for the production of high-quality desserts, such as cakes, which are typically composed of multiple layers. Description of the invention

[0011] It is therefore an object of the present invention to create a method for producing a dessert mentioned above, in particular a cake, which is suitable for dysphagia patients. The method should allow high-quality food products to be processed in such a way that the finished product is similar to a conventional cake in terms of taste, texture, and appearance, while meeting the patient's needs in terms of consistency. At the same time, the food product should have the highest possible nutrient content, allowing the necessary calorie intake to be achieved with smaller quantities.

[0012] This object is achieved by the process according to the invention in that it comprises the following steps:- producing a finished sponge cake and soaking it in water, the amount of water added being in a ratio of 5:1 to about 15:1 to the vegetable starch added further down,- chopping the soaked sponge cake and mixing it with 2 to 7% by weight of cream cheese, 0.5 to 3% by weight of dried egg white, 5 to 20% by weight of sugar, 10 to 30% by weight of whipped cream with a fat content of 15 to 36% and 1 to 3% by weight of vegetable starch,- spreading the mass through a sieve onto a baking tray lined with an airtight barrier, such as a film,- covering the mass with a film so that all sides are covered by the airtight barrier without bubbles, and- steaming at a temperature in the range of 75° to 95°C, preferably 85°C until a core temperature of 75° to 95° C, preferably 75° C.

[0013] All weights always refer to the total weight of the respective layer, with the sponge cake being added to 100% in each case. The addition of cream cheese and whipped cream increases the nutritional content of the dessert. Steaming gently combines the ingredients into a uniform, homogeneous layer. Covering with foil prevents a skin from forming on the surface of the layer. For this reason, the baking tray can also be covered with suitable foil or another non-stick coating. Chopping and mixing is preferably carried out in a thermal cutter under vacuum at a maximum of around 800 mbar. The vacuum makes the mixture particularly homogeneous and prevents any air pockets, which could jeopardize the uniform consistency during the cooking process. It also leads to better breakdown of the egg whites, which improves binding during the subsequent cooking process.

[0014] This creates a layer that has a uniform desired consistency but a texture that is almost indistinguishable from conventional sponge cake for the eater.

[0015] In food, consistency is only one aspect of the broader concept of texture, or the texture sensation a food creates in the mouth of the eater. Consistency in food roughly describes what the physical state of matter means, although here, finer gradations are made regarding the firmness of the food.

[0016] Texture, on the other hand, refers to other values ​​such as softness, crispness, crunchiness, graininess, elasticity, stickiness and other properties of the food, of which consistency can also be one.

[0017] According to a preferred embodiment, it is provided to produce a dessert in the form of a cake with at least three layers, wherein, in addition to the above-mentioned first layer, the second layer represents a cream layer and the third layer represents a fruit mirror or a further cream layer, and wherein all three layers are produced homogeneously in terms of their consistency according to the IDDSI Standard Level 4.

[0018] It is preferable to create a nutrient-rich, multi-layered cake made from high-quality ingredients, with the layers differing in their composition but all having a uniform overall consistency, making it more suitable for the target audience than conventional cakes. The texture of the finished cake should be as indistinguishable as possible from that of a conventional cake, which is primarily achieved through the above-described production process for the cake base in the first layer.

[0019] A further advantageous feature for the production of the second layer is that the process comprises the following steps: - Mixing the following ingredients to a smooth mass: - Double cream cheese in an amount of 3 to 20 wt.% and whipped cream with a fat content of 15 to 36% in an amount of 20 to 40 wt.% - Sugar in an amount of 2 to 15 wt.% - Beef gelatin in an amount of 0.5 to 1 wt.% - Flavoring ingredients to make up the recipe to 100 wt.% - Passing the mass through a sieve and applying it to the first layer of the dessert and, if necessary, subsequently shock freezing the dessert. Pureed fruit, instant coffee, cocoa, juices, flavorings, etc. can be used as flavoring ingredients. In addition, depending on the specific flavor recipe, plant starches, for example when adding flavoring ingredients with a higher water content, colorings or other additives may be added.

[0020] According to a further preferred feature, the added cream cheese and whipped cream can be partially replaced during the production of the second layer with curd cheese having a fat content of 10 to 20% in an amount of 0 to 30 wt.% based on the total mass of the layer. This allows for the production of a variety of different recipes for the cream layer, each maintaining a higher calorie content and creaminess.

[0021] To produce the third layer, the following steps are required:- Mixing fruit mass with a fruit content of 60 to 80% by weight, starch and water to produce a fruit coating or- Mixing whipped cream with a fat content of 15 to 36% in an amount of 70 to 90% by weight with sugar and / or flavoring ingredients to produce a whipped cream- Adjusting the consistency by adding beef gelatine in an amount of 0.5 to 2% by weight- Passing the fruit coating or whipped cream through a sieve and applying it to the second layer of the dessert.

[0022] In the case of a mirror, the consistency is always adjusted by the beef gelatin in proportion to the added amount of fruit mass or whipped cream. Here, too, other additives such as starch, colorings, flavorings, or the like can be added, the quantity of which is to be added to the fruit mass or flavoring ingredients. Finally, it is an additional preferred feature that a decoration is produced by mixing fruit mass or nougat in an amount of 15 to 25 wt.% with whipped cream with a fat content of 15 to 36% and beef gelatin in an amount of 0.5 to 2 wt.% to form a homogeneous mass, whereby the mass is then sieved, filled into molds and flash frozen, before being removed from the mold and placed on the dessert. The decoration has a consistency when consumed that corresponds to the IDDSI Standard Level 4 and is therefore the same as the other layers of the dessert.Here, too, other additives such as colorings or flavorings can be added. Way(s) of carrying out the invention

[0023] The invention is explained in more detail below using an embodiment.

[0024] Example cake with fruit (cherry) for approximately 42 units: The following ingredients are used for the first layer: 13 kg sponge cake (dark) 4.4 kg water 0.2 kg dried egg white 4.1 kg whipped cream 40 g gelatin 1.2 kg cream cheese 1.4 kg sugar 0.3 kg cocoa powder 0.3 kg vegetable starch

[0025] For the base, dark sponge cake is prepared and cooled to room temperature. Before crushing, the sponge cake is soaked in water and left to stand for 2 to 3 hours. The water is then completely absorbed by the sponge cake.

[0026] The above-mentioned ingredients are then mixed in a thermocutter and chopped under vacuum at room temperature.

[0027] The resulting mixture is strained through a sieve to remove any lumps. Then, spread the mixture onto foil-lined baking sheets to a thickness of approximately 1.5 cm and cover with foil, ensuring there are no bubbles, so that the mixture is completely surrounded by foil.

[0028] The mixture is then steamed at 100% steam and a temperature of 85°C until a core temperature of 75°C is reached.

[0029] Before the film is removed, the resulting layer is cooled and stored for further processing.

[0030] For the second layer, a cherry cream is prepared with the following ingredients: 6 kg whipped cream, 5 kg curd cheese, 0.9 kg cream cheese, 1.6 kg sugar, 4.7 kg cherry fruit puree, 0.7 kg water, 0.4 kg lemon juice, 0.4 kg vegetable starch, 0.1 kg beef gelatin.

[0031] The ingredients are stirred together until smooth and sieved. The mixture is then spread on the finished cake bases as a second layer, approximately 2 cm thick, and the cake is then flash-frozen.

[0032] The following ingredients are used for the fruit mirror: 6.3 kg cherries 0.9 kg water 0.2 kg beef gelatin

[0033] The ingredients are chopped, boiled, and then strained through a sieve. A third layer, approximately 0.5 cm thick, is applied to the two already prepared layers.

[0034] The following ingredients are used for the decoration: 2.4 kg whipped cream 0.6 kg raspberry syrup 25 g beef gelatin

[0035] The ingredients are blended until smooth and poured into silicone molds. After setting and removal from the mold, the decorative elements are placed on the cake.

[0036] Example cake “Mozart” for approx. 42 units:

[0037] The steps are the same as for the cherry cake mentioned above, which is why only the list of ingredients for the respective layers is given here.

[0038] First layer (base): 13 kg sponge cake (dark) 4.4 kg water 0.2 kg dried chicken egg white 4.1 kg whipped cream 40 g gelatin 1.2 kg cream cheese 1.4 kg sugar 0.1 kg instant coffee 0.6 kg vegetable starch

[0039] Second layer (cream): 9 kg whipped cream 3.3 kg cream cheese 1.7 kg sugar 4.7 kg hazelnut nougat

[0040] Third layer (mirror): 5.4 kg whipped cream 0.3 kg pistachio paste 0.7 kg sugar 50 g gelatin

[0041] Decoration: 2.4 kg whipped cream 0.8 kg hazelnut nougat 25 g beef gelatin

Claims

A process for producing a dessert having at least a first layer of a sponge cake mass having a consistency according to IDDSI Standard Level 4, the process comprising the following steps: - preparing a finished biscuit and soaking it in water, the amount of water added being in relation to the vegetable starch added below in a ratio of 5:1 to about 15:1, - Chopping the soaked sponge cake and mixing it with 2 to 7 wt% cream cheese, 0.5 to 3 wt% dried egg white, 5 to 20 wt% sugar, 10 to 30 wt% whipped cream with a fat content of 15 to 36% and 1 to 3 wt% vegetable starch, - Strain the mixture through a sieve onto a baking tray lined with an airtight barrier, such as foil, - Cover the mass with a film so that all sides are covered by the airtight barrier without bubbles, and - Steam cooking at a temperature in the range of 75° to 95° C, preferably 85° C, until an internal temperature of 75° to 95° C, preferably 75° C, is reached. A method for producing a dessert according to claim 1, characterized in that the dessert has at least two further layers, the second layer being a cream layer and the third layer being a fruit mirror or a further cream layer, and all three layers being produced homogeneously in terms of their consistency according to IDDSI Standard Level 4. A method for producing a dessert according to claim 2, characterized in that the following steps are carried out for the production of the second layer: - Mix the following ingredients until smooth: - Cream cheese in double cream stage in an amount of 3 to 20 wt.% and whipped cream with a fat content of 15 to 36% in an amount of 20 to 40 wt.% - Sugar in an amount of 2 to 15% by weight - Beef gelatin in an amount of 0.5 to 1% by weight - flavoring ingredients to fill the recipe to 100% by weight - Pass the mixture through a sieve and apply it to the first layer of the dessert and, if necessary, then shock freeze the dessert. Process for producing a dessert according to claim 3, characterized in that in the production of the second layer, the added cream cheese and whipped cream are proportionally replaced by curds with a fat content of 10 to 20% in an amount of 0 to 30% by weight based on the total mass of the layer. A method for producing a dessert according to any one of claims 2 to 4, characterized in that the following steps are carried out for the production of the third layer: - Mixing fruit mass with a fruit content of 60 to 80 wt.%, starch and water to produce a fruit mirror or - Mixing whipped cream with a fat content of 15 to 36% in a quantity of 70 to 90% by weight with sugar and / or flavoring ingredients to produce whipped cream - Adjust the consistency by adding beef gelatin in an amount of 0.5 to 2 wt.% - Strain the fruit glaze or whipped cream through a sieve and apply it to the second layer of the dessert. A process for producing a dessert according to any one of claims 1 to 5, characterized in that a decoration is produced by mixing fruit mass or nougat in an amount of 15 to 25 wt.% with whipped cream having a fat content of 15 to 36% and beef gelatin in an amount of 0.5 to 2 wt.% to form a homogeneous mass, the mass then being sieved and filled into molds and shock-frozen, in order to then be placed on the dessert after demolding, the decoration having a consistency when consumed which corresponds to IDDSI Standard Level 4 and is thus the same as the first layer of the dessert.