JP2018108067A - Method for producing baked sweet - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a baked sweet in which the lower part of a baked sweet and a paper placed at a die are not pasted.SOLUTION: Provided is a method for producing a baked sweet composed of: a first step where a dough species is produced; a second step where a wafer is placed at the bottom face of a die; a third step where the dough species is poured into the die; and a fourth step where the dough species is fired. In the first step, the raw material at least including egg white, egg yolk, sugar and wheat flour is stirred to produce the dough species.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing baked confectionery such as castella and pound cake.

  Conventionally, as a method for producing baked confectionery (for example, Castella), a dough seed is produced by stirring chicken eggs, flour, sugar, etc., and the dough seed is placed in a mold with paper on the bottom and baked in an oven. It is known to take out baked confectionery baked after baking from a mold (see, for example, Patent Document 1). And the taken-out baked confectionery is generally cooled with a cooling stand or a refrigerator in order to improve texture and flavor.

JP 2004-357533 A

  As mentioned above, dough seeds of baked confectionery such as castella and pound cake contain sugar, and since the laying paper is arranged under the dough seed during baking, when the baked confectionery is cooled as it is after baking, The problem is that the lower portion of the baked confectionery and the laying paper stick to each other due to the combination of the sugar content of the baked confectionery and moisture in the air. And when selling baked confectionery, in order to maintain the appearance of the baked confectionery, it is cut out with the laying paper stuck and enclosed in a box for sale.

  Further, even if the laying paper is peeled off from the baked confectionery quickly after baking, there has been a problem that the lower surface portion of the baked confectionery and the wrapping paper stick after being put in the wrapping paper for sale.

  Due to these problems, when the baked goods purchaser eats the baked confectionery, the baked confectionery cannot be peeled off and peeled off from the paper. In addition to not being able to respond to the desire to eat, he gave a sense of loss. There was also a risk of accidental ingestion of sticky laying paper.

  The present invention has been made to solve the above-described problems, and provides a method for producing a baked confectionery that can prevent the lower surface portion of the baked confectionery from sticking to a laying paper or the like.

In order to solve the above-mentioned problems, the method for producing a baked confectionery of the present invention includes a first step of generating a dough seed, a second step of placing an oblate on the bottom of the mold, a third step of putting the dough seed in the mold, and a dough And a fourth step of firing the seed.
In the first step, the dough seed may be generated by stirring raw materials including at least egg white, egg yolk, sugar, and flour.

  According to the baked confectionery manufacturing method of the first aspect of the present invention, the oblate adheres to the baked confectionery so that the lower surface portion of the baked confectionery and the laying paper can be prevented from sticking.

Next, the manufacturing method of the baked confectionery concerning this invention is demonstrated in detail. In addition, the baked confectionery concerning this embodiment is castella.
(Dough seed generation)
In the castella according to this embodiment, egg white, egg yolk, white sugar (sugar), and weak flour (wheat flour) are used as raw materials. The raw materials are not limited to these, and syrup, coarse sugar, honey and the like may be added. In addition, granulated sugar or the like may be used instead of super white sugar, or strong powder or the like may be used instead of weak flour.

  First, hen eggs are divided into egg white and egg yolk, and the egg white in the bowl is stirred. After the egg white becomes meringue-like, egg yolk and white sucrose are added and further stirred, and finally a dough seed is generated by adding a weak flour and stirring (first step). In addition, about the procedure of stirring, it can change suitably.

(Preparation of oblate sheet)
In this embodiment, a wooden frame is used as a mold for storing the dough seed. By placing paper and placing a wooden frame on the bottom, it becomes a quadrilateral mold. The mold is not limited to this, and a box-shaped container made of stainless steel or the like may be used. Even in this case, it is necessary to lay paper on the bottom and side surfaces of the container so that the castella and the container do not stick to each other.

  Then, an oblate is laid on the bottom surface of the prepared mold, that is, the laying paper (second step). As the wafer, a known product that is commercially available can be adopted, and a commercially available wafer can be spread on the bottom of the mold in order to achieve the object of the invention. Specifically, an oblate having the same area as the bottom of the mold and a thickness of about 20 μm is laid. Moreover, you may spread the wafer sheet processed into the same shape as the bottom face of a type | mold.

(Dough type mold)
The produced dough seed is poured into a mold with an oblate (third step). At that time, the texture and appearance are improved by leveling the surface and removing bubbles.

(Dough seed firing)
The mold containing the dough seed is placed in an oven and baked at 180 ° C. for 20 minutes and further at 150 ° C. for 40-50 minutes (fourth step). In this step, the wafer adheres to the lower surface of the castella due to the moisture and sugar content of the dough seed and the heat in the oven. Note that the firing temperature and time can be appropriately changed within a range in which the castella can be fired and the wafer can adhere to the lower surface of the castella.

(cooling)
Remove the fired castella from the oven and remove the wooden frame. Then, it cools until rough heat is taken in a cooling stand or a refrigerator. The castella is completed by the above manufacturing process, and thereafter, it may be divided according to the application.

  Since the castella manufactured by the above manufacturing process has the oblate adhered to the lower surface, the castella does not adhere to the laid paper even if the laid paper is peeled off when eating. In addition, oblate can be eaten as it is without peeling, so it does not take time and there is no worry of accidental ingestion.

(Other embodiments)
In the above embodiment, the sugar is added only in the step of generating the dough seed, but the present invention is not limited to this. For example, before the step of putting the dough seed into the mold, coarse sugar or the like is added to the bottom of the mold, that is, It may be laid on an oblate. By doing in this way, the flavor of castella can be increased. In addition, when this step is taken in, sugar content is accumulated on the lower surface portion of the castella than in the case of the above embodiment, so that the effect of preventing the sticking of the laying paper by placing the oblate becomes more remarkable.

  In the above embodiment, the oblate is not particularly processed, but the present invention is not limited to this. For example, a character, a character, a mark, or the like can be drawn on the oblate by food red or the like. By doing in this way, the oblate can be used not only for the purpose of preventing sticking between the castella and the laying paper but also for improving the merchantability in appearance.

  Further, in the present invention, reference is made to a method for producing castella, but it can be applied to baked confectionery such as pound cake in addition to the method for producing castella. In this case as well, the wafer is baked after placing the wafer on the bottom of the mold as in the above embodiment and putting the dough seed on it.

In order to solve the above problems, the method for producing a baked confectionery according to the present invention includes a first step of generating a dough seed for producing a baked confectionery, a second step of placing an oblate on the bottom of the mold, and the dough on the mold. The dough seed is baked at a third step of putting seeds, and at a temperature and time at which the baked confectionery can be baked, and when the baked confectionery is baked, the wafer can adhere to the lower surface of the baked confectionery. And a fifth step of taking out the baked confectionery in a state where the wafer adheres to the lower surface thereof from the mold .
In the first step, the dough seed may be generated by stirring raw materials including at least egg white, egg yolk, sugar, and flour.
In the third step, the dough seed may be put into the mold after coarse sugar is laid on the upper surface of the wafer laid on the bottom surface of the mold.

Claims (2)

  A first step of generating a dough seed, a second step of placing an oblate on the bottom of the mold, a third step of putting the dough seed into the mold, and a fourth step of firing the dough seed. The manufacturing method of the baked confectionery characterized. The first step includes
The method for producing a baked confectionery according to claim 1, wherein the dough seed is generated by stirring raw materials containing at least egg white, egg yolk, sugar, and wheat flour.