JP2012191919A - Method for producing butter cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing butter cake mainly made from butter, sugar, egg and wheat flour, capable of achieving the quality equal to that obtained by a sugar batter method without variation in quality by worker while the method is as simple as an all-in-mix method.SOLUTION: The method for producing butter cake containing butter, sugar, egg and wheat flour is characterized by using a mixture containing previously prepared oil and fat and sugar, and a mixture containing previously prepared oil and fat and wheat flour.

Description

The present invention relates to a method for producing a butter cake that is as simple as the all-in-mix method but does not vary in quality by an operator and can obtain a quality equivalent to the sugar batter method.

Conventionally, there are three types of methods for producing butter cakes such as pound cakes that are mainly made of butter, sugar, eggs, and flour: the sugar batter method, the flower batter method, and the all-in-mix method. The manufacturing method is known.

First of all, the “sugar batter method” is a method that goes through three steps of whipping fat and sugar, adding eggs, and finally mixing flour to prepare the dough. It is soft and loose, and the best quality among the three types of manufacturing methods can be obtained. However, because the work requires skill, the quality often varies depending on the skill of the operator.

Next, the “flower batter method” is a method in which oil and fat and flour are whipped, then added with sugar and eggs, and further whipped to prepare a dough. Technically, the “sugar batter method” The quality of the resulting pound cake tends to be dry compared to the “sugar batter method”.

The “all-in-mix method” is a method that requires only one process for preparing dough by whipping all raw materials such as fats and oils, sugar, eggs, and wheat flour, and is the simplest in terms of work. However, since all the raw materials are mixed at a time, a difference in quality occurs depending on the mixed state, and variations among operators are likely to occur. In addition, the quality of the obtained pound cake is slightly heavier than that of the “sugar batter method” and tends to be loose.

Therefore, in order to solve the above problems, Patent Document 1 discloses a water-in-oil type confectionery fat and oil composition that exhibits plasticity at room temperature as an oil and fat when producing butter cakes by an all-in-mix method. A method for producing butter cakes, which is characterized by the use, has been proposed, but in this method, an emulsion having plasticity at room temperature must be prepared, and the blending of butter cakes is limited Therefore, it is not a simple method.

JP-A-6-53

The object of the present invention is to produce butter cakes mainly made of butter, sugar, egg, and flour, which is as simple as the all-in-mix method, but does not vary in quality by the operator, and is a sugar batter. It is to provide a method for producing butter cakes capable of obtaining a quality equivalent to the law.

Therefore, as a result of intensive studies, the present inventors have found that the above problem can be solved by using a pre-prepared mixture containing fat and saccharide and a pre-prepared mixture containing fat and flour. The process for producing the butter cakes of the present invention was completed.

That is, the present invention
(1) In the method for producing butter cakes containing butter, sugar, egg, and flour, a mixture containing fat and sugar prepared in advance and a mixture containing fat and flour prepared in advance are used. A method for producing butter cakes,
(2) The method for producing a butter cake according to (1), wherein the mixture containing fat and sugar prepared in advance contains 50% by weight or more of sugar and butter,
(3) The method for producing a butter cake according to (2), wherein sugar contained in a mixture containing a pre-prepared fat and saccharide is present in a crystalline state,
(4) The method for producing butter cakes according to (1), wherein the mixture containing fat and flour prepared in advance contains 45% by weight or more of flour and butter.

According to the present invention, in the method for producing butter cakes made mainly of butter, sugar, eggs, and flour, while being as simple as the all-in-mix method, there is no variation in quality by the operator, and the sugar batter method and It is possible to provide a method for producing butter cakes capable of obtaining equivalent quality.

Hereinafter, the present invention will be described in detail.

Butter cakes that can be produced according to the present invention are cakes mainly composed of butter such as pound cake, fruit cake, butter cake, madeleine, financier, cheesecake, and baumkuchen, sugar, egg, and flour. .

The method for producing butter cakes of the present invention is characterized by using a mixture containing a pre-prepared fat and sugar and a mixture containing a pre-adjusted fat and flour, and preparing and using the mixture in advance. Although it is as simple as the all-in-mix method, it eliminates the variation in quality when all ingredients are mixed at once, and also obtains a loose and soft quality equivalent to the sugar batter method. Is possible.

First, as fats and oils that can be used in the method for producing the butter cakes of the present invention, fats and oils that are usually used for margarine, shortening, etc. can be used, such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, Vegetable oil such as peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cocoa butter, palm oil, palm kernel oil, or milk fat, Animal fats and oils such as beef tallow, lard, fish oil, whale oil, etc. can be mentioned, and processed fats and oils obtained by curing, fractionating, transesterifying, etc., those obtained by blending these oils alone or in combination of two or more kinds can also be mentioned An oil / fat composition having physical properties exhibiting plasticity at normal temperature is preferable, and it is more preferable to use butter as the oil / fat in consideration of the flavor.

Examples of the saccharide that can be used in the method for producing the butter cakes of the present invention include sucrose, glucose, fructose, maltose, etc. Among them, it is preferable to use sugar. The mixture containing saccharide and saccharide preferably contains 50% by weight or more of sugar. Furthermore, it is more preferable that the sugar contained in the mixture is present in a crystalline state, and an effect of making the texture of the butter cakes obtained thereby lighter can be obtained.

Furthermore, examples of wheat flour that can be used in the method for producing the butter cakes of the present invention include strong flour, medium flour, and thin flour. Among these, it is preferable to use weak flour, and pre-prepared fat and wheat flour. It is preferable to contain 45% by weight or more of flour in the mixture containing.

In the present invention, as a method for preparing a mixture containing fats and sugars in advance, for example, in the case of obtaining a mixture containing butter and sugar, a solid butter cut into an appropriate size and sugar After mixing, it can be obtained by molding into a plate and freezing.

Further, in the present invention, as a method for preparing a mixture containing fat and wheat flour in advance, for example, when obtaining a mixture containing butter and flour, a solid butter cut into an appropriate size is used. After mixing with wheat flour, it can be obtained by molding into a plate and freezing.

By using the mixture containing fats and sugars and the mixture containing fats and flours obtained as described above, butter cakes can be easily produced, but the butter cakes using these mixtures As a manufacturing method, the dough of butter cakes can be obtained by mixing the mixture prepared previously and other raw materials at once like the all-in-mix method. At this time, the product temperature of the mixture is preferably adjusted to about room temperature as with other raw materials, and is preferably used without melting the fats and oils of the mixture.

EXAMPLES Hereinafter, an Example is shown and this invention is demonstrated in detail. In the examples, “%” and “parts” mean weight basis.

(Preparation of mixture containing fat and sugar)
32% of solid butter cut to an appropriate size was mixed with 68% of granulated sugar, and the plate-shaped product was frozen to obtain a mixture containing fat and sugar.

(Preparation of mixture containing fat and flour)
45% solid butter cut to an appropriate size was mixed with 55% thin flour, and the one molded into a plate was frozen to obtain a mixture containing oil and fat.

After mixing 15.3% sugar and 0.4% baking powder and 14.1% pre-prepared mixture containing butter and granulated sugar and 45.2% pre-prepared mixture containing butter and flour. Then, 24.9% of the whole eggs were mixed in several times, and further whipped to obtain a final dough specific gravity of 0.90, which was baked in an oven.
The firing conditions were 180 ° C. and firing time of 30 minutes for both the upper and lower flames.

(Comparative Example 1)
(Sugar batter method)
First, 24.9% butter and 24.9% granulated sugar were mixed and whipped until the specific gravity reached 0.85.
Next, 24.9% of the whole eggs were mixed in several portions and further whipped.
Finally, 24.9% weak flour and 0.4% baking powder were mixed and further whipped to a final dough specific gravity of 0.90, which was baked in an oven.
The firing conditions were 180 ° C. and firing time of 30 minutes for both the upper and lower flames.

(Comparative Example 2)
(Flower batter method)
First, 24.9% butter, 24.9% weak flour and 0.4% baking powder were mixed and whipped until the specific gravity was 0.85.
Next, 24.9% of granulated sugar was mixed.
Finally, 24.9% of the whole eggs were mixed in several batches and further whipped to a final dough specific gravity of 0.90 and baked in an oven.
The firing conditions were 180 ° C. and firing time of 30 minutes for both the upper and lower flames.

(Comparative Example 3)
(All-in-mix method)
After mixing 24.9% butter, 24.9% granulated sugar, 24.9% soft flour, 24.9% whole egg and 0.4% baking powder at once, whipped to give a final dough specific gravity of 0.90 Baked in oven.
The firing conditions were 180 ° C. and firing time of 30 minutes for both the upper and lower flames.

The required time, workability, and quality evaluation (◎: excellent, ○: excellent, Δ: good, x: acceptable) for each production method of Example 1 and Comparative Examples 1 to 3 are shown in the table.

table

Claims (4)

In a method for producing butter cakes containing butter, sugar, eggs and flour, butter characterized by using a pre-prepared mixture containing fat and sugar and a pre-prepared mixture containing fat and flour A method for producing cakes. The manufacturing method of the butter cakes of Claim 1 in which the mixture containing fats and sugars prepared beforehand contains sugar 50weight% or more and butter. The manufacturing method of the butter cakes of Claim 2 in which the sugar contained in the mixture containing fats and oils prepared in advance exists in a crystalline state. The manufacturing method of the butter cakes of Claim 1 in which the mixture containing the fats and fats prepared beforehand contains 45 weight% or more of flour and butter.