JP3013085U - Sponge cake making kit - Google Patents

Abstract

(57) [Summary] [Objective] To provide a sponge cake production kit useful for producing a sponge cake having a good flavor by a simple operation using a baking mold. [Structure] A circular bottom plate having a diameter of 10 to 30 cm made of coated paper having a basis weight of 150 to 800 g / m ² , and a basis weight of 150 to 8
Sponge cake baking mold set consisting of coated paper forming a tubular body having a meshing portion on the lower side of 00 g / m ² , and one-mix type or two-mix type using powdered vegetable oil as the oil component. Sponge cake manufacturing kit consisting of powdered cake mix.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a sponge cake manufacturing kit that enables a sponge cake having a good flavor to be manufactured by a simple operation using a baking mold.

[0002]

[Prior art]

 JP-B-60-21972 discloses a sponge cake material other than an egg, which comprises an emulsion containing edible oils and fats and an emulsifier as a main component and a powder material mainly containing wheat flour, and a circular bottom plate and a lower side. Describes a sponge cake set in which a prefabricated cake baking mold composed of a sheet for forming a tubular body having an engaging portion is combined.

This sponge cake set is constructed by, for example, first assembling a circular bottom plate and a sheet for forming a tubular portion into a baking mold, and separately preparing eggs (usually whole eggs are used) and sugar solution as a main component. As a mixture, an emulsion containing edible fats and oils and an emulsifier and a powder material containing wheat flour as the main component are stirred and foamed to prepare a cake dough, and then the cake dough is poured into a baking mold. It is used as a cake, and then the sponge cake that has been baked is separated from the baking mold to form a sponge cake, which is particularly used for producing sponge cake at home. According to the above publication, a sponge cake having a good taste can be easily produced at home by this method.

[0004]

[Problems to be solved by the device]

 According to the study by the present inventor, it is possible to easily produce a tasty sponge cake by using the set of the sponge cake material and the cake baking mold having the composition described in the above publication. However, it has been found that the sponge cake that has been baked up easily sticks to the baking mold easily, and therefore when the sponge cake is removed from the baking mold, the sponge cake tends to lose its shape or is partially damaged. Such shape loss and partial damage of the sponge cake do not affect the taste of the sponge cake at all, but it should be avoided as much as possible because it will deteriorate the appearance. Therefore, great care must be taken to avoid such loss of shape and damage.

[0005]

[Means for Solving the Problems]

This invention is, (1) constituting a basis weight 150 to 800 g / circular bottom diameter. 10 to 30 cm consisting of coated paper m ² plate and a basis weight of 150 to 800 g / m that have a lower meshing portion of the ^second cylindrical body A cylindrical bottomed sponge cake baking set assembly consisting of coated paper, and (2) a powdery form containing wheat flour and sugar contained in a packaging container as main components and further containing a vegetable oil and fat and an emulsifier. It is in a sponge cake making kit that is a combination of cake mixes from.

[0006] The present invention is cylindrical having a portion engaged with the circular bottom plate and the lower side of the basis weight of 150 to 800 g / m ² of diameter 1 0～30Cm consisting (1) coated paper having a basis weight of 150 to 800 g / m ² An assembly set of a bottomed cylindrical sponge cake baking mold consisting of coated paper that constitutes the body, (2) a powder material mainly containing sugar and powdery vegetable oils and fats in a packaging container, and (3) There is also a sponge cake manufacturing kit which is a combination of powder materials mainly composed of wheat flour and sugar contained in a packaging container.

That is, the present invention can be easily prepared and operated, and can avoid the difficulty of separating the baked sponge cake from the baking mold in the conventional manufacturing process of the sponge cake having a good taste. As a sponge cake manufacturing kit, a sponge cake material that uses a baking mold made of coated paper of a specific thickness (specified by the basis weight) and a powdered vegetable oil as the oil and fat component contained in the packaging container It provides a kit that combines and. By using such a powdery sponge cake material in combination with a baking mold, the taste of the sponge cake that emerges is comparable to the sponge cake described in the above-mentioned publication, and the sponge cake that has been baked up is This makes it possible to manufacture sponge cakes that can be easily removed from the baking mold (that is, the mold can be released easily).

Next, the present invention will be described in detail. Sponge Cake Pans of the present invention, the basis weight and 150 to 800 g / m ² of coated paper or Ranaru diameter 10~30cm of the circular bottom plate, a cylindrical body having a mating portion to the lower side of the basis weight of 150 to 800 g / m ² It is a bottomed cylinder-shaped baking mold that is created by combining it with the coated paper that constitutes Such a sponge cake baking type structure is described in the above-mentioned Japanese Utility Model Publication No. 60-21972 and Japanese Utility Model Publication No. 60-38375.

An example of the sponge cake baking mold of the present invention will be described with reference to the accompanying drawings. FIG. 1 shows a circular bottom plate 11 made of coated paper, and FIG. 2 shows a coated paper 13 forming a tubular body having an engaging portion 12 on the lower side. In each case, the coated paper used has a basis weight of 150 to 800 g / m ^{2 and} is relatively thick. One end of the coated paper 13 is provided with a projecting piece 15 that is fitted to a notch 14 provided in the vicinity of the opposite end to form a tubular body. It is preferable that the circular bottom plate and the coated paper for forming the tubular body are housed together in a bag-shaped container (preferably a transparent bag).

In forming the sponge cake baking mold of the present invention, first, both ends of the coated paper 13 are joined by fitting the projections 15 and the notches 14 to form a tubular body. After or before the formation of the tubular body, the meshing portion 12 of the lower side of the coated paper 13 is folded toward the inside of the tubular body. FIG. 3 shows a state in which the coated paper 13 forms a tubular body and the meshing portion 12 is folded toward the inside of the tubular body.

Next, the circular bottom plate 11 is fitted inside the tubular body of FIG. 3, and the production of the sponge cake baking mold shown in FIG. 4 is completed.

Next, the sponge cake manufacturing material of the present invention will be described. The sponge cake material of the present invention includes a powder material (so-called one-mix type) in which powdery vegetable oils and fats other than whole eggs, flour, sugar and the like are mixed together, and a powdery vegetable oil and fat component as a main component. And a powdery composition containing wheat flour as a main component are separately prepared, and these materials are used one after another (a so-called two mix type). In each case, the manufacturing material contains sugar and an emulsifier, but both the one-mix type and the two-mix type are prepared and used in powder form. Wheat flour, sugar, and an emulsifier are the same as those used in ordinary sponge cake production.

The powdery vegetable oils and fats used in the sponge cake production kit of the present invention are powdered vegetable oils and fats themselves, or liquid vegetable oils and fats are used as a suitable carrier (solidifying agent). ) Was used to make a powder. Examples of solid vegetable oils and fats that can be used in the present invention include the following. (A) Melted hardened palm oil with a melting point of 50 ° C and spray-cooled with a spray cooler (100% oil content) (b) Melted hardened coconut oil with a melting point of 55 ° C was used as monoglycerin fatty acid ester and propylene glycol After mixing with fatty acid ester, sodium caseinate and lactose, emulsified and dispersed in water (70% by weight) and spray-dried (oil: protein: sugar: emulsifier = 70: 10: 10: 10, weight) ratio). Further, examples of the liquid vegetable oils and fats that can be used in the present invention made into powder by using a carrier (solidifying agent) include the following. (C) Coconut oil that is liquid at room temperature is mixed with monoglycerin fatty acid ester, lecithin, casein / sodium, and lactose, then emulsified and dispersed in water and spray-dried (oil: protein: sugar: emulsifier). = 70: 10: 10: 10, weight ratio). (D) Soybean oil, which is liquid at room temperature, is mixed with monoglycerin fatty acid ester, gelatin, and dextrin, then emulsified and dispersed in water, and spray-dried (oil: protein: sugar: emulsifier = 50: 20). : 20:10, weight ratio). The ratio of each component used in the sponge cake manufacturing material of the present invention is not particularly limited, and is appropriately determined according to the component ratio of a normal sponge cake manufacturing material.

Each of the sponge cake manufacturing materials is housed in a bag-shaped container. As an example of the bag-shaped container, a plastic film (or a laminated film of a plastic film and a metal film) is used. A paper container can also be used. The sponge cake production kit of the present invention is a form in which the sponge cake baking set and the sponge cake production material contained in one or more bag-shaped containers are contained in a cardboard box or the like. It is preferably made into a product.

FIG. 5 shows a combination example of the sponge cake manufacturing kit of the present invention. This figure shows a one-mix type sponge cake manufacturing kit. This sponge cake manufacturing kit includes a circular bottom plate 61 folded in four and a coated paper forming a tubular body folded in two. 62 and a cake mix 63 contained in a bag-like container.

Production of a sponge cake using the sponge cake production kit of the present invention is carried out, for example, by the following method. First, assemble a baking mold, prepare a cake dough that is whipped from a sponge cake manufacturing material and whole eggs using agitation, pour the cake dough into the baking mold, and then use the cake dough that has been poured into the baking mold as it is in an oven. It is a method that consists of baking and then removing the sponge cake that has been baked up from the baking mold. The baking mold may be assembled during the production of the cake dough or after the production of the cake dough. When removing the sponge cake from the baking mold, the baking mold may be left as it is, or the sponge cake may be taken out after the tubular body is decomposed or cut as necessary. Each of these steps is already known in a typical method for producing a sponge cake using a normal paper baking mold.

Next, examples of the present invention will be shown together with comparative examples.

【Example】

 [Examples 1 to 3] and [Comparative Examples 1 and 2] (1) Kit of Cake Mix Composition and Baking Mold Material Prepare a one-mix type powdery sponge cake manufacturing material composition (cake mix) having the following composition. did. In addition, "%" represents "weight%." In addition, the basis weight of the baking type coated paper used in each of the examples and the comparative examples (the coated paper having the same basis weight was used as both the circular bottom plate coated paper and the tubular body forming coated paper) is shown.

───────────────────────────────────── Ingredients Comparative Example 1 Comparative Example 2 Example 1 Implementation Example 2 Example 3 ──────────────────────────────────── Wheat flour 45% 48% 46% 43% 43% Sugar 45% 46% 45% 43% 42% Powdered oil and fat A ---------- 5% 7% --- Powdered oil and fat B --- --- --- --- --- 10% Liquid oil 5% 1% ----------- Glycerin fatty acid ester 2% 2% 2% 2% 2% Propylene glycol fatty acid ester 2% 2% 2% 2% 2% Baking powder 1% 1% 1% 1% 1 % ──────────────────────────────────── Coated paper basis weight (g / m ² ) 200 200 200 320 320 320 ────────────────────────────────────

Note: Powdered oil and fat A: solid vegetable fat (Spray Fat T: manufactured by Riken Vitamin Co., Ltd.) Powdered oil and fat B: liquid vegetable fat (hardened coconut oil + emulsifier) 60% by weight, casein sodium 15% by weight, Powdered by mixing 25% by weight of sugar. Liquid oil / fat: Corn white squeezing oil (manufactured by Showa Sangyo Co., Ltd.) Glycerin fatty acid ester: Monostearin content 90% by weight or more (Sansoft-8000, Taiyo Kagaku Co., Ltd.) Propylene glycol fatty acid ester: Stearic acid monoester content 90 Weight% or more (Sunsoft-25CD, Taiyo Kagaku Co., Ltd.)

(2) Production of sponge cake 1) Using a circular bottom plate coated paper having a diameter of 20 cm and a tubular body forming coated paper having a width of 12 cm (meshing portion 3 cm), the shape shown in FIG. 4 having a diameter of 20 cm and a height of 9 cm. A cylinder-shaped baking mold was prepared. 2) 3 eggs (165 g) and 20 mL of milk are mixed, 200 g of the cake mix having the above composition is added thereto, and the mixture is whipped with a hand mixer for 3 minutes under high-speed conditions to prepare a cake dough, This cake dough was poured into the baking mold and put in an oven to prepare a baked sponge cake at 160 ° C. for 40 minutes. Then, the sponge cake was taken out of the oven and left at room temperature. Finally, the baking mold was removed by hand and the sponge cake was taken out.

(3) Situation during production and evaluation of appearance and flavor of sponge cake ──────────────────────────────── Ingredients Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 ───────────────────────────── ──────── Foaming C A A A A Cake volume C A A A A A ─────────────────────────────── ────── Ease of removing the baking mold A C A A A Appearance after removing from the baking mold A B A A A A ───────────────────── ──────────────── Cake flavor A A A A A A A ────────────────────────── ──────────

Note: Lathering A: Lathering can be easily performed in a short time. C: Foaming requires a long time. Cake volume A: There is a volume and it is full. C: The volume is small and there is no fluffy feeling. Ease of removing the baking mold A: The baking mold is easily removed from the cake. C: The baking mold does not easily come off from the cake, and the cake partially adheres to the baking mold. Appearance A after removing from the baking mold: The cake does not lose its shape. Appearance B: Some shape collapse occurred on the surface of the cake. Flavor A of cake: Puffy with no oily fat odor and delicious.

[Examples 4 to 6] and [Comparative Examples 3 to 5] (1) Kit of Cake Mix Composition and Baking Mold Material Tow mix type powdery sponge cake manufacturing material composition (cake mix) having the following composition A and B) were prepared respectively. In addition, "%" represents "weight%." In addition, the basis weight of the baking type coated paper used in each of the examples and the comparative examples (the coated paper having the same basis weight was used as both the circular bottom plate coated paper and the tubular body forming coated paper) is shown.

──────────────────────────────────── Ingredients Comparative Example 3 Comparative Example 4 Comparative Example 5 Implementation Example 4 Example 5 Example 6 ───────────────────────────────────── Cake mix A Sugar 73% 55% 87% 68% 48% 50% Powdered fats and oils A -------------- 20% 40% ----- Powdered fats and oils B --- --- --- --- ---------- 43% Liquid oil / fat 10% 28% 1% ---------- Glycerin fatty acid ester 2% 2% 2% 2% 2% 2% Propylene glycol fatty acid ester 5% 5% 5% 5% 5% 5% Baking powder −−−− 5% 5% 5% 5% Water 10% 20% −− −− −−−− ─────────────────────── ───────────── Cake mix B Wheat flour 50% 50% 50% 50% 50% 50% Sugar 43% 43% 48% 48% 48% 48% Corn starch 2% 2% 2% 2% 2% 2% Baking powder 5% 5% -------- − −− ──────────────────────────────────── Coated paper basis weight (g / m² ) 200 200 200 200 320 320 320 320 ─────────────────────────────────────

Note: Powdered oil and fat A: Solid vegetable fat (Spray Fat T: manufactured by Riken Vitamin Co., Ltd.) Powdered oil and fat B: Liquid vegetable fat (hardened coconut oil + emulsifier) 60% by weight, casein sodium 15% by weight, Powdered by mixing 25% by weight of sugar. Liquid oil / fat: Corn white squeezing oil (manufactured by Showa Sangyo Co., Ltd.) Glycerin fatty acid ester: Monostearin content 90% by weight or more (Sansoft-8000, Taiyo Kagaku Co., Ltd.) Propylene glycol fatty acid ester: Stearic acid monoester content 90 Weight% or more (Sunsoft-25CD, manufactured by Taiyo Kagaku Co., Ltd.) Production method of Cake Mix A of Comparative Examples 3 and 4: Dissolve sugar in water, and dissolve glycerin fatty acid ester and propylene glycol fatty acid ester in liquid oil The resulting mixture was added and emulsified to produce a fluid cake mix A. Preparation of Cake Mix A of Comparative Example 5: Liquid mix was gradually added to a mixture of sugar, glycerin fatty acid ester, propylene glycol fatty acid ester, and baking powder with stirring to prepare Cake Mix A.

(2) Production of Sponge Cake 1) Using a circular bottom plate coated paper having a diameter of 20 cm and a tubular body forming coated paper having a width of 12 cm (meshing portion 3 cm), the shape shown in FIG. 4 having a diameter of 20 cm and a height of 9 cm. A cylinder-shaped baking mold was prepared. 2) Mix 65 g of Cake Mix A, and 3 eggs (165 g) with 50 mL of milk, and whisk it using a hand mixer for 4 minutes at high speed, and then add 150 g of Cake Mix B to this and mix to form a cake. The dough was prepared. Next, the cake dough was poured into the baking mold described above and put in an oven to prepare a baked sponge cake at 160 ° C. for 40 minutes. Then, this sponge cake was taken out of the oven and left at room temperature. Finally, the baking mold was removed by hand and the sponge cake was taken out.

(3) Situation during production and evaluation of appearance and flavor of sponge cake ──────────────────────────────── ───── Component Comparative Example 3 Comparative Example 4 Comparative Example 5 Example 4 Example 5 Example 6 ────────────────────────── ────────── Foaming A C B A A A A Cake volume B C B A A A A ───────────────────────── ─────────── Ease of removing the baking mold C A C A A A Appearance after removing from the baking mold B A B A A A A ────────────── ─────────────────────── Cake flavor A A A A A A A ────────────────── ──────────────────

Note: Lathering A: Lathering can be easily performed in a short time. B: It takes a while for foaming. C: Foaming requires a long time. Cake volume A: There is a volume and it is full. B: The volume is small, but it is full. C: The volume is small and there is no fluffy feeling. Note: Ease of removing the baking mold A: The baking mold easily comes off from the cake. C: The baking mold does not easily come off from the cake, and the cake partially adheres to the baking mold. Appearance A after removing from the baking mold: The cake does not lose its shape. Appearance B: Some shape collapse occurred on the surface of the cake. Flavor A of cake: Puffy with no oily fat odor and delicious.

[0029]

[Effect of device]

 By using the sponge cake manufacturing kit of the present invention, the sponge cake has a good flavor and does not easily stick to the baking mold at the time of its manufacture, and it is particularly careful when removing the baked sponge cake from the baking mold. Even without paying attention to the above, it is possible to manufacture a sponge cake in which the shape of the sponge cake and the partial damage thereof are less likely to occur. Therefore, the sponge cake manufacturing kit of the present invention can be particularly advantageously used for easily producing a sponge cake having a good flavor at home.

[Brief description of drawings]

FIG. 1 shows an example of a circular bottom plate made of coated paper which serves as a baking bottom plate of the present invention.

FIG. 2 shows a coated paper forming the baking-type tubular body of the present invention.

FIG. 3 shows a tubular body formed from the coated paper of FIG.

FIG. 4 shows an example of the shape of a sponge cake baking mold.

FIG. 5 is a view showing an example of a sponge cake baking mold set and a kit of sponge cake manufacturing material according to the present invention.

[Explanation of symbols]

 Reference Signs List 11 circular bottom plate 12 meshing portion 13 coated paper forming a tubular body 14 notch 15 protruding piece 61 circular bottom plate 62 coated paper forming a tubular body 63 cake mix contained in a bag-shaped container

Claims (2)

[Scope of utility model registration request] 1. A circular bottom plate made of coated paper having a basis weight of 150 to 800 g / m ^{2 and having} a diameter of 10 to 30 cm, and a basis weight of 1.
A bottomed cylindrical sponge cake baking mold assembly set consisting of coated paper forming a tubular body having a meshing portion on the lower side of 50 to 800 g / m ² , and (2) flour and sugar contained in a packaging container A sponge cake manufacturing kit comprising a powdery cake mix containing a powdery vegetable oil and an emulsifier as a main component. 2. A circular bottom plate having a diameter of 10 to 30 cm, which is made of coated paper having a basis weight of 150 to 800 g / m ² , and a basis weight of 1.
An assembly set of a bottomed cylindrical sponge cake baking mold consisting of coated paper forming a tubular body having a meshing portion on the lower side of 50 to 800 g / m ² , and (2) sugar and powdery plant contained in a packaging container. A sponge cake manufacturing kit comprising a powdered material mainly composed of organic fats and oils, and (3) a powdered material mainly composed of wheat flour and sugar contained in a packaging container.