Description

A CHOCOLATE CAKE COMPOSITION AND METHOD FOR

PREPARING THE SAME

Technical Field

[1] The present invention relates to a chocolate cake composition and method for preparing the same, more specifically, to a chocolate cake composition having the optimum constitution and its ratio and a chocolate cake optimized by the composition. Background Art

[2] Chocolate which is a general term for cookie made by adding milk, butter, sugar, spice et al. into cacao dough and solidifying them, is consumed by itself as for a snack or a dessert because of a matter of its property and also is variously consumed as materials for a dessert and a bakery in relation to its sweetness or other properties.

[3] For applying the chocolate to cake, there were innumerable method up to now. Nevertheless, most of chocolate cake product known to our country at the present time is produced not by the industrialized method but by the conventional and non- industrialized production process in the type of manual work. Accordingly, the chocolate cake product of the prior art may show difference in the quality although it has the same constitution according to technique and skill of producer.

[4] As regarding to examples and arts for development of industrialization of dessert in our country, it was limited to the field of fruit jelly, pudding, ice cream, yogurt, cheese cake. Accordingly, as considering such limit of application and characteristics of category such as dessert, it is necessary to develop and supply a product in accord with a taste and appetite of consumers at a suitable time.

[5] In relation to the art of using chocolate, Korean Patent Application No.

2004-0043487 disclosed rice cookies coated with chocolate and a method for manufacturing the same, Korean Patent Application No. 2003-0087798 disclosed manufacturing process for scorched rice chocolate biscuit, Korean Patent Application No. 2003-0012419 disclosed preparing method of chocolate, and Korean Patent Application No. 2000-0007679 disclosed a method for preparing modern type of cholate- coated Yukwa by coating Yukwa with chocolate and use thereof.

[6] In addition, in relation to art of cake, Japanese Patent No. 1997-266749 and

1995-135922 disclosed method for preparing sponge cake and short cake.

[7] However, there is no study to apply the above art to chocolate cake and to mass produce it.

Disclosure of Invention Technical Problem

[8] Accordingly, the object of the present invention is to establish the optimum constitution components and its ratio of chocolate cake composition in order to mass produce of chocolate cake, and to provide a method capable of mass producing chocolate cake with uniform quality by using the established chocolate cake composition. Technical Solution

[9] The object of the present invention is accomplished by selecting chocolate cake materials such as chocolate ingredient, whole egg solution, sugar, weak flour, butter and fresh cream, and mixing the ingredients with various mixing ratio to prepare chocolate cake, and establishing the optimum mixing ratio capable of extremely much cooperating to a taste of consumer through the sensory test, and then establishing the standard production process of chocolate cake by using the optimum mixing ratio, and to mass produce chocolate cake with fixed quality.

[10] The present invention provides a chocolate cake composition consisting of 10 to 15 wt% of solid chocolate, 4 to 7 wt% of cocoa powder, 20 to 25 wt% of whole egg solution, 20 to 25 wt% of sugar, 7 to 10 wt% of weak flour, 5 to 10 wt% of butter and 15 to 20 wt% fresh cream.

[11] In order to provide the chocolate cake composition of the present invention, chocolate ingredient which is the most important material for ensuring the sensorial preference of chocolate cake by experiment of selecting the amount of milk chocolate, dark chocolate and cocoa powder containing cacao constituent should be adjusted to reveal the optimum chocolate flavor. Preferably, to satisfy the above conditions, it is the most preferable constitution that solid chocolate is mixed in amount of 10 to 15 wt% and cocoa powder is additionally mixed into it in amount of 4 to 7 wt%.

[12] Whole egg solution which is used to construct a structure of product and to allow a major property of the cake, such as smooth and moisturized taste, is preferably comprised 20-25 wt%. When amount of whole egg is exceeded the range, offensive order of egg is increased and water content is also increased, it makes more muddy taste to structure of chocolate cake and general preference can be reduced.

[13] Since sugar relates to sweetness of product and also has an important roll to give the whipping property to whole egg solution and to maintain it, amount of sugar should be determined to balance between a suitable ratio to form bubble and sweetness of product. Therefore, sugar is preferably added in amount of 20-25 wt% to the chocolate cake according to the present invention.

[14] Generally, weak flour is a material that is easily applied to cake and has the advantage of moderate prices compared to other material for cake. When amount of weak flour is increased, it make chocolate cake product to hard and dry to spoil the

major property of cake and to decrease general property, on the other hand when amount of weak flour is decreased, it increases water content of chocolate cake product to fail to form a structure. Therefore, because weak flour should be added in order to maintain smoothness and moisture of chocolate cake while keeping a structure of product, it is preferably to add in amount of 7~10wt%.

[15] Lastly, fatty ingredient such as butter and fresh cream is added to allow a flavor to chocolate cake product and to increase smoothness of structure of it. However, careful attention must be paid to the fact that when amount of butter and fresh cream is increased, it can make to increase greasy feeling of chocolate cake and to become harder in textural property because of poor whipping. Accordingly, it is preferable to add 15~20wt% of fresh cream and 5-10 wt% of butter. It can be replace butter with margarine, but it should be attentive that general flavor can be slightly reduced in using margarine.

[16]

[17] The present invention also provides a method for preparing a chocolate cake compring the steps of

[18] preparing chocolate mixture by mixing 10 to 15 wt% of solid chocolate and 5 to 10 wt% of butter and slow speed stirring(50~70rpm: in the followings equivalent rpm value is applied to slow speed stirring) ;

[19] preparing whole egg solution mixture by high speed whipping(220~260rpm: in the followings equivalent rpm value is applied to high speed stirring) 20 to 25 wt% of whole egg solution and 20 to 25 wt% of sugar;

[20] adding the whole egg solution mixture to the chocolate mixture with mid speed stirring and further stirring them to prepare chocolate formulation;

[21] uniformly mixing 4 to 7 wt% of cocoa powder, 7 to 10 wt% of weak flour and swelling agent to prepare powder mix;

[22] equally dividing the powder mix and putting it uniformly onto the surface of the chocolate formulation in the state of stopping stir and then stirring with mid speed(130~150rpm: in the followings equivalent rpm value is applied to mid speed stirring);

[23] after completing of the putting of powder mix, completely mixing the powder mix and the chocolate formulation with mid speed stirring to prepare a chocolate cake composition;

[24] putting the chocolate cake composition into a round pan and baking the chocolate cake composition in a continuous tunnel oven with 150~175°C of the upper part and 160~180°C of lower part for 30-50 minutes;

[25] transferring the baked chocolate cake into the discharging room of refrigeration temperature to discharge for 30 minutes to 1 hour, and then removing the pan and

putting the obtained chocolate cake into refrigerator maintained with the internal temperature of below 5 ⁰ C to cool for 1 hour and obtaining the cooled chocolate cake having suitable property and hardness in which central temperature is 10~15°C; and

[26] cutting the chocolate cake of round shape to equally divide into piece cake and putting the piece chocolate cake into a triangle case and asceptic sealing it.

[27]

[28] In the present invention, chocolate mixture means that of prepared by mixing chocolate and butter, and whole egg solution mixture means that of prepared by mixing whole egg solution and sugar. In addition, chocolate formulation means that of prepared by mixing the chocolate mixture and the whole egg solution mixture, and powder mix means that of prepared by mixing powder type materials such as cocoa powder, weak flour and swelling agent

[29] As mentioned above, in order to solve problems relating to preservation period and distribution of cake prepared by the conventional manual process and to make mass production of cake by changing making processes to adopt to the mass production, the optimum process is applied as folio wings.

[30] Firstly, the chocolate mixture is prepared by weighting solid ingredients, such as chocolate and butter, and putting it into mixer capable of heating, and melting and mixing it throughly with mid speed stirring. At this time, it is preferable to control the temperature of the final mixture not to over 6O ⁰ C. This is because when the internal temperature of the chocolate mixture is too high, the property of chocolate or butter is denatured and it have a bad influence on flavor.

[31] In addition, the whole egg solution mixture is prepared by whipping whole egg solution and sugar with high speed in the vertical mixer. According to the circumstances, emulsifier can be added. At this time, the viscosity of the whole egg solution mixture should be in the range of 0.4+0.05. If the viscosity is below 0.35, whole egg solution can be further added to increase the viscosity, and if the viscosity is over 0.45, the mixtures is further whipped to decrease the viscosity.

[32] Then, the whole egg solution mixture is added to the chocolate mixture with mid speed stirring. At this time, when temperature of the chocolate mixture is too high, difference of temperature with other ingredients is occurred in the mixing process, it play a role of crushing bubbles without through mixing. In addition, when the whole egg solution mixture is quickly added at once, chocolate is not mixed and gone down to the bottom and thus it is preferred that the chocolate mixture is slowly added to the whole egg solution mixture with fixed speed for 2-3 minutes using stirrer, and the stirring is proceeded with equal speed after completing the addition until the final viscosity is reached to the range of 0.5+0.05. About 2-3 minutes are needed to the mid speed stirring

[33] In a small scale of formulation procedure, such as small amount of house formulation or general bakery formulation, the addition speed or amount of mixture is insignificantly affect to the property of product, however, in mass production procedure, since the addition speed, temperature or amount of mixture in the mixing process can be highly affect to the property of product, it should be care to control them.

[34] Next, cocoa powder, weak flour, swelling agent et al. are weighted and entirely uniformly mixed, and the obtained powder mix is mixed with the formulation of chocolate and whole egg solution to prepare the chocolate cake composition.

[35] At this time, it is preferable to add the powder mix to the formulation with dividing

4-5 times. In adding the powder mix, it is also preferable that fixed amount of powder mix is added to uniformly disperse onto the surface of the formulation in the state of stopping the stirring and stirred with mid speed shortly for 20-30 seconds. The addition of the powder mix is finished by repeating such procedure for 4-5 times. After completing the addition of the powder mix, the composition is stirred with mid speed for 1 minute to reach viscosity of the composition to 0.80+0.05 and to mix the powder mix throughly. Viscosity of the composition is increased and volume is decrease with being in progress of stirring because the powder mix is already added. Accordingly, when the viscosity is lower than the fixed range after stirring for 1 minute, it is necessary to proceed additional stirring to adjust the viscosity.

[36] When the powder mix is added in excess or added onto only a specific point, the powder mix is lump together on one point without dispersing uniformly into product or sink down to the bottom without mixing, and therefore this changes a property of formulation to lead inferiority of product. Since uncooked raw powder can remain to a finished product to cause another inferiority, it should be care that.

[37] After completing the formulation of the chocolate cake composition, the composition is put onto a round pan and charged into a continuous tunnel oven to bake with 150~175°C of the upper part and 160~180°C of the lower part for 30-50 minutes. After baking, the chocolate cake is transferred into the discharging room of refrigeration temperature to discharge for 30 minutes to 1 hour, and then the pan used in baking is removed and the obtained chocolate cake is put into a refrigerator maintained the temperature of below 5 ⁰ C to cool for 1 hour to 10- 15 ⁰ C of the central temperature of product, and thus the cooled chocolate cake having suitable property and hardness is obtained. Then, the obtained chocolate cake is uniformly cut to divide into 8, 10, 12, 14 pieces of chocolate cake and a piece of chocolate cake is put into triangle case and aseptically sealed to obtain the chocolate cake having abundant of smoothness, moisture and chocolate flavor. In addition, when supplement capable of increasing the safety for microorganism such as oxygen absorber suitable for volume is added, it is possible to mass produce a piece-type cake which can ensure the safety for mi-

croorganism for 3 weeks in the state of refrigeration,

Advantageous Effects

[38] The present invention can produce chocolate cake by the optimum production process with the chocolate cake composition having the optimum constitution according to the present invention, it is very useful for processed food industry since it has effect to produce chocolate product having good properties with uniform quality by efficiently and easily making use of chocolate materials which is hard to handle. Best Mode for Carrying out the Invention

[39] In the folio wings, embodiment for the constitution and its constructing method of the present invention is more detailed described with reference to examples, however, a range of the present invention can not be restricted by those examples.

[40] [41] Example 1 : Establishment of the optimized mixing ratio of the chocolate cake composition

[42] In the present example, to establish the optimized mixing ratio of composition for preparing the chocolate cake, all ingredients of chocolate cake comprising chocolate ingredients, whole egg solution, sugar, weak flour, butter and fresh cream were mixed with diversity of mixing ratio as shown in Table 1.

[43] Table 1 [Table 1] [Table ] Mixing ratio of the chcolate cake composition

[44] [45] In the ingredients of chocolate cake composition, chocolate was CaIe chocolate imported by Je won Co., cocoa powder was 100% cocoa powder from the Netherlands imported by Milip Trade Co. Ltd. fresh cream was 100% milk cream products, sugar was white sugar of Backsul , weak flour was 1st grade of weak flour of Backsul and swelling agent was baking powder.

[46] Chocolate cake was prepared with the mixing ratio shown in Table 1, and the sensory test for the chocolate cake was conducted on 200 women aged 16 to 34 living in Seoul and the result were shown in Table 2. Item of the sensory test was classified into general taste, chocolate flavor, preference for strong of chocolate and preference for moisturizing of chocolate and mean value for A to E of chocolate cake were obtained respectively by scoring with 5 points for excellent, 4 points for good, 3 points for normal, 2 points for bad and 1 point for very bad.

[47] Table 2 [Table 2] [Table ] Results of the sensory test

[48] [49] As shown in Table 2, it was resulted that chocolate cake C was best for satisfying consumer's preferences and therefor composition of chocolate cake C was selected as for the optimized mixing ratio of chocolate cake according to the present invention.

[50] [51] Example 2: Establishment for the mass production of chocolate cake [52] Based on the total of 30 kg of chocolate cake composition, solid chocolate and butter was weighted to 4.2 and 3.45kg respectively and put together with 4.5kg of fresh cream into the heatable Kneader mixer with stirring at 140rpm to prepare chocolate mixture.

[53] 6.6 kg of whole egg solution and 6.6 kg of sugar were whipped in vertical mixer at 230rpm to prepare whole egg mixture. [54] Then, to the chocolate mixture, the whole egg mixture was invariably added for 3 minutes with stirring at middle speed of 140 rpm and additionally stirred for 3 minutes with same speed.

[55] As powder materials, 1.8kg of cocoa powder, 2.7kg of weak flour and 0.15kg of swelling agent were weighted and added in four installments into the formulation of

chocolate and whole egg solution. After addition of the powder materials, it was stirred at mid speed of 140 rpm shortly for 30 minutes and the stirred powder materials was added again. After completing addition of the powder materials, it was further stirred at mid speed of 140rpm for 1 minute to make the powder materials to be fully mixed. [56] 500 g of the chocolate cake composition getting formulated was charged into a round pan having diameter of 18cm and height of 5.5cm and was put into tunnel oven and baked at 15O ⁰ C of the upper part and 18O ⁰ C of the lower part for 50 minutes. After completing bake, the pan was transferred in discharging room of refrigeration temperature and was discharged for 40 minutes and then the pan used in baking was removed and the obtained chocolate cake was put into a refrigerator maintained the internal temperature of below 5 ⁰ C and was cooled for 1.5 hours to make the central temperature of the chocolate cake to below 15 ⁰ C. The obtained chocolate cake was converted into a kind of piece cake by uniformly dividing into 10 pieces and then aseptically put in triangle case and sealed to produce the chocolate cake product.