| 摘要 |
PURPOSE:A frothing liquid is charged into a vessel and tightly sealed, then cooled under revolution or agitation, thus being whipped and simultaneously solidified to make sponge cake of sanitariness and high mildew resistance. CONSTITUTION:Fat, bean jam, agar, gelatin, fresh cream, chocolate and sweetener, as the major components, together with spice, organic acid, wheat flour and an emulsifier as glycerol fatty ester, sugar fatty acid ester are mixed to form a frothing liquid ingredient for cake. The liquid ingredient is charged in vessels of plastic, aluminum or water-proofing paper so that a certain space is left in the vessels, then tightly sealed, and sterilized by heating 60-300 deg.C for 1sec-60min. Then, the vssels are revolved or shaked under cooling below 35, preferably 20--80 deg.C, whereby the ingredient is frothed and simultaneously solidified to form the objective sponge cake. |
