JPS5534060A - Method of making cake - Google Patents

Method of making cake

Info

Publication number
JPS5534060A
JPS5534060A JP10730478A JP10730478A JPS5534060A JP S5534060 A JPS5534060 A JP S5534060A JP 10730478 A JP10730478 A JP 10730478A JP 10730478 A JP10730478 A JP 10730478A JP S5534060 A JPS5534060 A JP S5534060A
Authority
JP
Japan
Prior art keywords
vessels
kinds
cake
frothed
shaking
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
JP10730478A
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 JP10730478A priority Critical patent/JPS5534060A/en
Publication of JPS5534060A publication Critical patent/JPS5534060A/en
Pending legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

PURPOSE: Two kinds of liquids with different qualities are charged in vessels, tightly sealed, cooled under revolution or shaking, whereby the mixture is frothed and solidified to form cake of high sanitariness, sophisticated and unique texture and appearance.
CONSTITUTION: Fat, bean jam, agar, gelatin, fresh cream, chocolate, sweentener, etc., as the major components, together with spice, wheat flour and an emulsifier as glycerol fatty acid ester, sugar fatty acid ester are mixed in different combinations in the composition and concentration to make 2 or more kinds of fluid ingredients for cake. The resulting 2 or more kinds of liquids different in properties are charged in vessels of plastic, aluminum, so that a certain space is left in the vessels. The ingredients are sterilized by heating at 60W300°C for 1secW60min, cooled below 35°C, preferably at 20W-80°C under revolution or shaking, frothed, simultaneously solidified to give the objective sponge cake.
COPYRIGHT: (C)1980,JPO&Japio
JP10730478A 1978-09-01 1978-09-01 Method of making cake Pending JPS5534060A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10730478A JPS5534060A (en) 1978-09-01 1978-09-01 Method of making cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10730478A JPS5534060A (en) 1978-09-01 1978-09-01 Method of making cake

Publications (1)

Publication Number Publication Date
JPS5534060A true JPS5534060A (en) 1980-03-10

Family

ID=14455689

Family Applications (1)

Application Number Title Priority Date Filing Date
JP10730478A Pending JPS5534060A (en) 1978-09-01 1978-09-01 Method of making cake

Country Status (1)

Country Link
JP (1) JPS5534060A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58149651A (en) * 1982-02-28 1983-09-06 Toshiyuki Oota Cake put in container

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58149651A (en) * 1982-02-28 1983-09-06 Toshiyuki Oota Cake put in container

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