DE102004026966A1 - Deep frozen layer cake, with at least two alternating layers of a pastry and a filling, has a modular structure assembled from selected thawed layers - Google Patents

Abstract

The deep frozen layer cake has a modular structure, with alternating layers of pastry and filling. When required for consumption, selected layers are thawed and assembled into the layers forming the cake, covered by a shrouding (9).

Description

State of the art

For the production of a baking plant mentioned in claim 1 layered dough sheets and filling layers are arranged one above the other according to the current state of the art, until a multi-layered cake (eg cream pies) is formed. The uppermost layer as well as the outer edge is in most cases provided with a decoration. In some cases it may be necessary to have an additional release layer as in DE 3941415 A1 described as a moisture barrier between soil and filling layer to insert.

• Die Kälte in der Bäckerei, Konditorei, Patisserie. – Ein Praktikum Hubart Jünger, Gildefachverlag 1987
• Neues großes Konditoreibuch, A. Heckmann, Bertelsmannverlag 1951
• Der junge Konditor, Peter, Heiner, 1967
• Bäckerei Technologie H. Skobranek, Verlag Dr. Felix Buchner 1995

beispielhaft beschrieben.Subsequently, the baked goods are flash-frozen and stored deep-frozen. For consumption, the baked goods are thawed in a period of 10 - 15 hours. The construction of cream cakes or baked pies is in the patents
DE 102 48 749 A1 .
DE 42 09083 C2 .
DE 196 54 424 C1 .
DT 2457384 A1
and in the literature

• The cold in the bakery, pastry, patisserie. - An internship Hubart Jünger, Gildefachverlag 1987
• New large confectionery book, A. Heckmann, Bertelsmannverlag 1951
• The young confectioner, Peter, Heiner, 1967
• Bakery Technology H. Skobranek, Verlag Dr. med. Felix Buchner 1995

described by way of example.

The production method of the dough layers, their recipe may vary and depends on the result to be achieved. Biscuit bottoms are often used to make cream pies. These can be adjusted by adding flavors. The filling layers can be produced by various methods. For them different basic materials are considered:
Cream, cream creams, egg-containing creams, pudding, bound fruit preparations, fruits, baked dough preparations or combinations of the above-mentioned basic substances.

Disadvantage:

adversely in the previous forms of preparation is that after this Processed cakes for a long time to thaw (about 10 - 15 hours) needed.

Of the Field of application is thus severely limited.

Frequently In such a long time period not known whether a cream cake is needed at all. Especially in the restaurant gastronomy and catering the demand is often only assessable at very short notice. Therefore, in these areas, pies, especially those with cream fillings, not used.

flexible Adjusting the amount to demand is, because of the long lead time, not possible.

Farther it is only possible whole pies in one piece thaw.

The Determination of the flavor is also at the time the production and is not changeable.

finished Cream pies are provided with a standard decor. They do not let anyone Travel for own modifications.

By the insulating behavior of the dough plates and the associated long Freezing time of the cake core, the must Schokfrost process are maintained until a core temperature of -18 ° C is reached is.

from that results in a very high energy consumption and a long cycle time in production.

Task:

The The object of the invention is to produce a frozen pastry with a filling which is thawed ready for consumption in a short time and a flexible one Use regarding the amount produced, the flavor and the field of use allowed.

Solution:

For the solution of this Problems, the baked goods are broken down into its basic components. For this, the pastry is divided into according to the layers. The individual components can selected according to the modular principle become. After thawing, the layers become the final finished product put together and so in a ready-to-eat state, for example a cream cake, brought.

This Component system is very flexible. It can be thaw quickly, combine in different flavors and At the same time, it can serve as the basis for your own creations.

The following basic principle is the basis of the invention. Because of the layered structure of traditionally made pies form the dough plates (Bisquit soils) a well-insulating encapsulation for the then enclosed filling. By decomposing into layers, the ambient heat can reach all areas of the baked goods (eg cream cake) almost equally. The penetration depth of the ambient heat is greatly reduced. The thaw area now lies on the surface and is relatively thin, while a complete cake is considerably thicker. The dimensions (diameter, height) of the baked goods are now insignificant, since the heat on the entire surface and also on the otherwise hidden inside areas can act. The strength and composition of the filling layer is decisive for the length of the thawing time.

Of course the said also for the freezing process. Freezing also speeds up considerably because in this case the cold on the entire surface the individual layers and not tedious multiple layers must penetrate.

The Shape of the layers plays a subordinate role. It can both classic geometric shapes such as the round shape or square Basic forms or even unregulated forms Find use.

The Dough layers can both with only a full flavor distributed as also with different, which are arranged in segments occupied become.

The Method and material for the production of the dough plates and the filling and their application are completely irrelevant. This can be manual, fully automatic Spray technique or otherwise done. Also the applied freezing process and the stabilization of the cream is done according to the usual Method.

Advantages:

advantages arise from the low strength the individual components opposite conventional production process. Both the freezing time off The thawing time is also significantly reduced.

At the freeze an improved quality reach as the formation of interfering ice crystals with increases the period in which the frozen food the temperature range from 0 ° C to -18 ° C. Therefore, less ice crystals are formed.

There the freezing time is shortened becomes, the energy consumption decreases.

The Time saving in this area leads to a higher production output.

The shortening The thawing time offers completely new applications of layered pastries with stuffing. Especially in the catering business, in the excursion gastronomy and all areas in the short term on changes in demand must be reacted can Such products are now used for the first time, what else on Due to the long lead time of more than 10 hours, it would be impossible.

The concomitant substitution of sheet cake allows a Increase of the contribution margins the producing as well as the selling company, since the Piece contribution contributions with cream pies are higher as the one with sheet cake. This will increase the profitability of the company sustainably promoted.

Of the Use of goods in the selling companies (restaurant, café) can be significantly reduced because the planning of the quantity of goods until the sale time extends and can be controlled at short notice. Great reserves in the event of a short-term decline in demand to overhanging and thus spoil the goods, can be reduced.

Of the Consumers can use this "kit" through combination to create new taste variations for the various individual components.

By Modification of the components or adding their own ingredients, can a basic component is the basis for be your own creations. For example, by hanging up a thin biscuit layer the basis for a fruit cake can be achieved. This is made with raspberries or the like covered and glazed with cake. So is in no time a sturdy raspberry cake created.

Become only small quantities for the cake selection needed, This system offers the advantage of having the thawing of a primitive the amount of pie material for five three-layered pieces of cake to disposal stand. The pie base is divided into three equal parts and subsequently the three parts on top of each other layered. Now just needs a little decoration and the cake selection is richer by a cream pie.

By the cutting of the cake bottoms in the production process can the smallest individually removable quantity can be further reduced.

manufacturing

The Decomposition into the basic components can be done in two different ways will be realized.

1. You cut a ready-made and frozen cake to horizontal in layers. The layers should be sized be that the cutting line is exactly through the boundary layer of filling too Dough plate and that runs below the dough plate. So it is later easily possible to reassemble the layers into a cake without adding one more Connect (cream, cream, jam).

• – Ein Bodenelement (A.) bestehend aus dem Mürbteigboden (1), den Bisquitbo den (2), evtl einer Trennschicht (2a), der Füllschicht (3) und einem Dekor (9) das außen den Teigboden und die Füllschicht umschließen soll.
• – Ein Grundelement (B.) bestehend aus dem Bisquitboden, (4) evtl einer Trennschicht (4a), der Füllschicht (5) und einem Dekor (9) das außen den Teigboden und die Füllschicht umschließen soll.
• – Ein Deckelelement (C.) bestehend aus dem Bisquitboden (6), evtl einer Trennschicht (6a), der Füllschicht (7) und einem Dekor (9) das außen den Teigboden und die Füllschicht umschließen soll. Zusätzlich wird das Deckelement (C.) häufig mit Dekorelementen (8) z.B. Sahnedekor, Obststücken, einer Glasur oder ähnlichem versehen.
• – Oder die Dekorelemente (8) meist bestehend aus dressierter Sahne und/oder Obst, Gebäck, Nüssen etc. werden separat gefertigt.

The second option is to change the production process. In the current production method of, for example, cream cake, the layers of biscuit bottoms and filling material are successively poured into molds and then the finished cake is flash frozen. According to the new method, the dough sheets are also provided with a filling layer, but no longer stacked on top of each other. Each item is immediately frozen. The application of the filling layer can be carried out by conventional methods such as applying by hand in a pie ring, machine application, etc .. This produces the various basic components. (compare sketch)

• A bottom element (A.) consisting of the shortcrust dough base ( 1 ), the bisquitbo ( 2 ), possibly a separating layer ( 2a ), the filling layer ( 3 ) and a decor ( 9 ) which is to enclose the outside of the dough bottom and the filling layer.
• A basic element (B.) consisting of the biscuit bottom, ( 4 ) possibly a separating layer ( 4a ), the filling layer ( 5 ) and a decor ( 9 ) which is to enclose the outside of the dough bottom and the filling layer.
• - A lid element (C.) consisting of the biscuit bottom ( 6 ), possibly a separating layer ( 6a ), the filling layer ( 7 ) and a decor ( 9 ) which is to enclose the outside of the dough bottom and the filling layer. In addition, the cover element (C.) is often decorated with decorative elements ( 8th ) eg cream decoration, fruit pieces, a glaze or the like provided.
• - Or the decorative elements ( 8th ) mostly consisting of dressed cream and / or fruit, pastries, nuts, etc. are made separately.

The finished end product (E.) e.g. a cream pie sets the consumer yourself together by choosing the basic components in the desired Selection of compilation and thawed individually. Finally the components are assembled into a finished pie and provided with decorative elements. Eventually, the outer decor with a scraper must or other tool to match the abutting edges to cover the layers. For sale, such a baked goods can be like all ordinary Pies with a knife or other cutting device in pieces (F) be portioned.

The Packaging is similar the conventionally produced bakery products. It must be ensured be that the layers do not stick together. This can through the inlay of impregnated Paper or similar respectively. About that but also special packaging is possible. These can be in the amount of content and assortment on the wishes of special Customers or customer groups are matched.

• a. Sahnetorten Schwarzwälder Kirschtorte, Eilikörsahnetorten, Schoko-Rum Torten und weitere
• b. Cremetorten Joghurt-Creme-Torte, Fürst-Pückler-Cremetorte etc.
• c. weitere Frankfurter Kranz, Himbeercremetorte etc.
• d. gebacken Torten Obsttorten

Examples of such a layered pastry, which can be produced by this method are:

• a. Cream pies Black Forest cake, Eilikörsahnetorten, chocolate rum pies and more
• b. Cream pies, yoghurt cream cake, Fürst Pückler cream cake, etc.
• c. more Frankfurt wreath, raspberry cream cake etc.
• d. baked tarts of fruit pies

Claims (32)

A method for producing a modular deep-frozen layered pastry with at least two layers in which alternately followed by a baked dough layer and a filling layer, characterized in that the baking is decomposed into its components, which are individually thawed by the user and then to the finished baked goods such as a Cream cake to be assembled. Method according to the preceding claims characterized characterized in that the decomposition into the components accordingly the layers takes place. Method according to the preceding claims characterized in that the components are manufactured individually and frozen. Method according to the preceding claims characterized characterized in that the components by cutting the finished Backwerkes (cake) are produced along the layer boundaries. Method according to the preceding claims characterized characterized in that horizontally oriented baking a Division into soil component, basic component and cover component he follows Method according to the preceding claims characterized characterized in that the components of a baked dough sheet are limited to the bottom. Method according to the preceding claims characterized characterized in that the dough sheets of the components after a Any method that is suitable for the respective purpose is. Method according to the preceding claims characterized characterized in that the Teigplattten and thus the baked goods each may have geometric or free form. Method according to the preceding claims characterized characterized in that the Teigplattten be cut into segments. Method according to the preceding claims characterized characterized in that the dough sheets of the components are on any, for the purpose suitable, based recipe. Method according to the preceding claims characterized characterized in that the dough sheets of the components with flavoring Ingredients like nuts, Liqueur, Aromas, dried fruits or any other ingredient approved by food law become. Method according to the preceding claims characterized characterized in that the finished baked dough sheets of the components with flavoring ingredients such as nuts, liqueurs, flavors, dried fruits or all other ingredients approved by the Food Law after the Baking be flavored. Method according to the preceding claims characterized characterized in that the filling layers components are made by any method, that for the respective purpose is suitable. Method according to the preceding claims characterized characterized in that the filling layers the components of baked or cooked masses after one for the Purpose suitable formulation can be made. Method according to the preceding claims characterized characterized in that the filling layers components on any recipe suitable for the purpose based. Method according to the preceding claims characterized characterized in that the filling layers components with flavoring ingredients such as nuts, liqueurs, flavors, fruits, Fruit preparations or any other food law authorized Ingredients are produced. Method according to the preceding claims characterized characterized in that a filling layer on the dough plate is applied. Method according to the preceding claims characterized characterized in that the filling layer of a single filling Consistent flavor. Method according to the preceding claims characterized characterized in that the filling layer of the Components of different fillers with different flavors. Method according to the preceding claims characterized characterized in that the filling layer of the Components of different fillers with different flavors exist, which in segments are arranged. Method according to the preceding claims, characterized in that a base component (B) is produced which consists of a dough plate ( 4 ), optionally a barrier layer ( 4a ), a filling layer ( 5 ) and a decoration border ( 9 ) consists Method according to the preceding claims, characterized in that a bottom component (A.) is produced which consists of a dough plate ( 2 ), optionally a barrier layer ( 2a ), a filling layer ( 3 ) and a decoration border ( 9 ) consists. In addition, a shortcrust pastry plate ( 1 ) by means of an adhesive such as jam from below. Method according to the preceding claims, characterized in that a cover component (C.) is produced, which consists of a dough plate ( 6 ), optionally a barrier layer ( 6a ), a filling layer ( 7 ) and a decoration border ( 9 ) consists. In addition, the upper layer is decorated with decorative elements ( 8th ) Mistake. Method according to the preceding claims characterized characterized in that the cover layer of the cover component by decorative elements or divided by perforation of the surface. Method according to the preceding claims characterized characterized in that the cover layer of the cover component with a coated edible coating becomes. Method according to the preceding claims characterized characterized in that the cover component with the edible coating with Decorative elements is provided. Method according to the preceding claims, characterized in that decorative elements are produced which consist of cream, fruit, couverture, Glazes, butter, dough or other old ingredients suitable for this purpose and approved by food law. Method according to the preceding claims characterized characterized in that all filling layers the finished pastry the same, partly the same or completely different Have taste. Method according to the preceding claims characterized characterized in that in vertical alignment of the layers a Division into a corresponding number of external components and internal components, as well as a bottom, sides and cover component. Method according to the preceding claims characterized characterized in that the packaging exactly the appropriate number of Components of a pastry (pie) contains to complete this. Method according to the preceding claims characterized in that the packaging is sorted by components. Method according to the preceding claims characterized in that the packaging sorted by components only same, partly identical or completely different tastes and preparations (Modular system).