JPS55131350A - Preparation of cake - Google Patents

Preparation of cake

Info

Publication number
JPS55131350A
JPS55131350A JP3796079A JP3796079A JPS55131350A JP S55131350 A JPS55131350 A JP S55131350A JP 3796079 A JP3796079 A JP 3796079A JP 3796079 A JP3796079 A JP 3796079A JP S55131350 A JPS55131350 A JP S55131350A
Authority
JP
Japan
Prior art keywords
sweetener
vessel
cake
pref
organic acid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP3796079A
Other languages
Japanese (ja)
Inventor
Toshiyuki Oota
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP3796079A priority Critical patent/JPS55131350A/en
Publication of JPS55131350A publication Critical patent/JPS55131350A/en
Pending legal-status Critical Current

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Landscapes

  • Confectionery (AREA)

Abstract

PURPOSE: To prepare an easily handleable cake having excellent palatability, taste and flavor high resistance to deterioration, and low tendency of being dried, by soaking a sponge cake with an aqueous solution containing a sweetener and/or an organic acid, putting the sponse and cream mainly composed of fats and oils into a vessel, and freezing the cake, etc. in the vessel.
CONSTITUTION: A piece of sponge cake (prepared by baking a raw material composed mainly of grains) is put into a vessel, and soaked with an aqueous solution of a sweetener and/or an organic acid (pref. a solution containing a sweetener, an organic acid, alcohol such as wine, a emulsifier such as egg yolk, and a seasoning). A proper amount of cream (pref. prepared by whipping a mixture of fats and oils, such as butter, and a sweetener, seasoning, spice, and/or flavor) is placed into the vessel, and the content is rapidly frozen at about -10W-150°C. pref. -30W -150°C.
COPYRIGHT: (C)1980,JPO&Japio
JP3796079A 1979-03-30 1979-03-30 Preparation of cake Pending JPS55131350A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP3796079A JPS55131350A (en) 1979-03-30 1979-03-30 Preparation of cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP3796079A JPS55131350A (en) 1979-03-30 1979-03-30 Preparation of cake

Publications (1)

Publication Number Publication Date
JPS55131350A true JPS55131350A (en) 1980-10-13

Family

ID=12512117

Family Applications (1)

Application Number Title Priority Date Filing Date
JP3796079A Pending JPS55131350A (en) 1979-03-30 1979-03-30 Preparation of cake

Country Status (1)

Country Link
JP (1) JPS55131350A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6456685U (en) * 1987-10-05 1989-04-10

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6456685U (en) * 1987-10-05 1989-04-10

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