JP2012170413A - Production method for sponge cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method for producing a sponge cake more largely bulging than a conventional sponge cake after baking, and having softer mouth feeling.SOLUTION: The production method includes: a stirring process of stirring a sponge cake material using eggs, wheat flour and sugar as main materials; a molding process of pouring stirred sponge cake dough into a cake mold; and baking process of baking the sponge cake dough poured in the cake mold. In the stirring process, the sponge cake material is put into a stirrer, the stirrer is put into a pressure tank, the pressure inside the pressure tank is boosted to 0.3-1.0 MPa, and the stirrer is rotated in such a pressurized state to stir the sponge cake material. A stirring state can be viewed. After the stirring process ends, the pressurized pressure is gradually decompressed to return to normal pressure.

Description

  The present invention relates to a method for producing a sponge cake.

Conventionally, as a method for producing a sponge cake that does not use butter or margarine, for example, three eggs are cooled and foamed to such an extent that the horns are raised, and 60 g of sugar is mixed with this, and 60 g of flour is further mixed roughly.
Then, it is put into a cake mold and baked in an automatic oven.
Furthermore, inventions described in the following patent documents can be given as prior art.

In the method for producing a sponge cake dough described in Patent Document 1, a method for producing a sponge cake dough produced by adding and mixing liquid edible fats and oils to a foamed egg-containing dough, using a large amount of emulsifier Without adding a food material having a strong flavor, when adding liquid edible fats and oils, a method for producing a sponge cake dough in which the foamed egg-containing dough does not easily defoam.
That is, in a method for producing a sponge cake dough produced by adding and mixing liquid edible fats and oils to foamed egg-containing dough, the liquid edible fats and oils are composed of at least milk protein, gelling agent and water. After mixing with the composite, it is added to the foamed egg-containing dough.

In the method for producing a sponge cake described in Patent Document 2, it took about an hour from kneading dough to completion of baking, but the heating time was shortened using a microwave oven, and baking was started from the start of dough processing. The time until completion is shortened to about 20 minutes.
The method is to use eggs, sugar and soft flour as the main ingredients, adjust the moisture and oil content of the dough appropriately, stir well, put the dough of sponge cake containing air and sticking into a heat-resistant resin bowl. The sponge cake is easily produced in a short time by heating in a microwave oven of 150 to 200 W for about 5 minutes.

The invention described in Patent Document 3 aims to provide a sponge cake using olive oil and a method for producing the same.
Specifically, the first step of mixing meringue with sugar or syrup and whisking while heating to 40-45 ° C, forming many meringues at room temperature with air bubbles, forming meringue, and adding flour to meringue A sponge cake is obtained by baking the sponge dough at a temperature of 100 ° C. or less so that the olive oil is not thermally decomposed. And a fourth step to be formed.

The invention described in Patent Document 4 is such that a good foaming state can be obtained without adding a foaming agent, and the production of sponge cake dough mixed with raisins, almonds, etc. can be performed by mechanical means. is there.
The composition is a method for producing a sponge cake comprising a step of foaming by mixing eggs and sugar, and a step of adding flour to the mixture of foamed eggs and sugar and stirring and mixing them under atmospheric pressure.

An object of the invention described in Patent Document 5 is to produce a sponge cake having a white inner phase, a fine texture, and an improved volume.
The composition is such that wheat flour for sponge cake having a particle size of 30 μm or less in wheat flour is 80% by weight or more, or starch or processed starch is added to this flour to give a crude protein content of 4.0 to 9.0%. This is a method for producing a sponge cake from a composition for a sponge cake consisting of a flour composition adjusted to the above or a combination thereof.

JP 2009-82096 A JP 2005-87187 A JP-A-10-295257 JP-A-6-319433 JP-A-6-237682

In the above conventional method, the purpose is that foaming of the foamed fabric is less likely to occur, that a good foaming state is obtained, and that a finely-tuned, high-volume sponge cake is obtained. And providing a method with a short production time.
In the present invention, in the same manner as the above-mentioned conventional manufacturing method, the foaming state is maintained well, the baked state is fluffy, swells larger than the conventional sponge cake, and the mouthfeel is softer The task is to do.
In addition, as a solution, the problem is whether this can be realized by other physical means rather than a method of adding some additive to the sponge cake material.

  In order to solve the above-mentioned problems, the first one of the present invention includes a stirring step of stirring a sponge cake material mainly composed of eggs, flour and sugar, and a mold insertion for putting the stirred sponge cake dough into a cake mold. In the method for producing a sponge cake comprising a step and a baking step of baking and baking the sponge cake dough placed in the cake mold, the stirring step of stirring the sponge cake material is performed under a pressure higher than the external pressure This is a method for producing a sponge cake.

  According to a second aspect of the present invention, there is provided the method for producing a sponge cake according to the first aspect, wherein the pressure higher than the external air pressure is in the range of 0.3 MPa to 1.0 MPa.

The third aspect of the present invention includes a stirring step of stirring a sponge cake material mainly composed of eggs, flour and sugar, a mold-filling step of putting the stirred sponge cake dough into a cake mold, and putting into the cake mold In a method for producing a sponge cake comprising a baking step of baking and baking the resulting sponge cake dough,
In the stirring step, the sponge cake material is put in a stirrer, the stirrer is put in a pressure tank, the pressure in the pressure tank is increased to a pressure of 0.3 MPa to 1.0 MPa, and the stirrer is rotated in such a pressurized state. A method for producing a sponge cake characterized by stirring.

  According to a fourth aspect of the present invention, there is provided a method for producing a sponge cake according to any one of the first to third aspects, wherein the stirring state is made visible in the stirring step.

  According to a fifth aspect of the present invention, in any one of the first to fourth aspects of the invention, after the stirring step, the pressurized pressure is gradually reduced to normal pressure, and then the mold insertion step is performed. Is a method for producing a sponge cake.

  In the first one of the present invention, compared with the case of stirring and foaming at normal pressure (ordinary external atmospheric pressure), the mixture is stirred under a larger pressure. As a result, it was possible to produce a sponge cake having a soft texture with a soft mouthfeel.

  In the second step of the present invention, in the agitation step, the pressure higher than the external pressure is limited, and it is preferable that this pressure is within the range of 0.3 MPa to 1.0 MPa. It has been identified.

According to the third aspect of the present invention, the manufacturing method is more concrete, and the stirring process is performed by putting the sponge cake material in a stirrer, and the stirrer is placed in a pressure tank. The pressure is increased to a pressure of 1.0 MPa, and stirring is performed by rotating the stirrer in such a pressurized state.
The effect is the same as the above invention.

A fourth aspect of the present invention is characterized in that the stirring state can be visually observed in the stirring step, and the stirring state of the sponge cake material can be visually confirmed.
The agitation process in the agitation process is almost known in advance, but the agitation time may not always be constant depending on the outside air temperature and the pressurized state at that time. The state can be confirmed visually.

In the fifth aspect of the present invention, after the pressure is increased and the stirring is completed, the pressure is naturally returned to the normal pressure. However, when the pressure is returned to the same normal pressure as the external pressure, the pressure is not rapidly returned to the normal pressure. It is something that is returned.
By slowly reducing the pressure to normal pressure and returning it to the normal pressure, the foaming swells slowly, and a very good foaming state can be obtained.

Hereinafter, an embodiment of a method for producing a sponge cake according to the present invention will be described.
(1) First, three chicken eggs (whole eggs), 60 g of flour, and 60 g of sugar are prepared as sponge cake materials, and these are put together in a stirring tank of a stirrer. The type of agitator is completely unquestioned.
(2) The stirrer is stored in the pressure vessel as it is.
(3) Pressurize the inside of the pressure tank to 0.4 MPa.

When the stirrer is placed in the pressure vessel, the inside of the pressure vessel is the same as the external pressure. Thereafter, the pressure in the pressure vessel is increased to about 0.4 MPa.
The pressure increase is preferably from about 0.3 MPa to about 1.0 MPa, but even if it is 0.3 MPa or less, a better foaming state can be obtained by applying a pressure higher than the external pressure. be able to.

That is, the feature of the present invention is that the effect can be obtained by stirring under a pressure higher than the external atmospheric pressure.
(4) Turn on the power of the stirrer, rotate the stirring tank, start stirring and foam. At this time, the inside is observed from the window of the pressure vessel to visually check the stirring state.

If the stirring state can be judged to be sufficient from the pressure tank window, the rotation of the stirring tank is stopped.
(5) Thereafter, the sponge cake material is poured into various shapes of cake molds.
(6) Next, the cake mold is placed in an automatic oven as it is and baked.

As described above, a sponge cake swelled larger than before can be obtained, and its texture is soft and soft.
In the present invention, it was confirmed that the sponge cake produced by the above embodiment swells to about twice as large as that produced by a conventional method using the same raw material.

As mentioned above, although embodiment of this invention was described, it can change and implement various forms below.
The sponge cake material contains chicken eggs, flour and sugar as main components, and can be freely added by appropriately selecting additives as necessary.
However, in the present invention, since stirring can be performed in a pressurized state and the swelling after firing can be extremely increased, the use of a foaming agent or the like is completely unnecessary.

A stirrer is not limited to a specific thing, The thing of various magnitude | sizes can be utilized and a pressure tank can also be freely selected similarly.
Use a pressure vessel with a window that allows the internal state to be visually observed.
The stirring time by the stirrer can also be changed as appropriate, and it is desirable to check visually from the window of the pressure vessel.

  As mentioned above, the present invention can obtain a sponge cake dough having a very good foaming state by pressurization or pressurization in the stirring step, and can swell larger than the conventional one by baking this, The texture was also able to propose a production method capable of producing a soft and soft sponge cake.

Claims (5)

An agitation step of agitating a sponge cake material mainly composed of eggs, flour and sugar, a mold insertion step of putting the agitated sponge cake dough into a cake mold, and baking the sponge cake dough placed in the cake mold In a method for producing a sponge cake comprising a baking step for baking,
A method for producing a sponge cake, comprising the step of stirring the sponge cake material under a pressure higher than an external pressure.   2. The method for producing a sponge cake according to claim 1, wherein the pressure higher than the outside air pressure is within the range of 0.3 MPa to 1.0 MPa. An agitation step of agitating a sponge cake material mainly composed of eggs, flour and sugar, a mold insertion step of putting the agitated sponge cake dough into a cake mold, and baking the sponge cake dough placed in the cake mold In a method for producing a sponge cake comprising a baking step for baking,
In the stirring step, the sponge cake material is put in a stirrer, the stirrer is put in a pressure tank, the pressure in the pressure tank is increased to a pressure of 0.3 MPa to 1.0 MPa, and the stirrer is rotated in such a pressurized state. A method for producing a sponge cake, comprising stirring.   The method for producing a sponge cake according to any one of claims 1 to 3, wherein the stirring state is made visible in the stirring step.   The method for producing a sponge cake according to any one of claims 1 to 4, wherein after the stirring step, the pressurized pressure is gradually reduced to return to normal pressure, and then the process proceeds to a mold insertion step. .