JPH0115250B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a method for producing a mixture material for a castella-style cake base, and more specifically, a method for producing a mixture material that allows a castella-style cake base to be obtained extremely easily by simply adding water or the like as appropriate and stirring. Regarding.

In general, castella is widely liked as a high-class confectionery that contains a large amount of egg components.

Furthermore, in recent years, the production of confectionery at home has become popular, and material compositions that can be used to produce combination confections with simple operations have already been put into practical use.

However, since most of the base mixes of such combination confectionery are biscuit-like, there is a strong desire to provide a base mix that can yield a castella-like cake base.

Therefore, as a result of conducting various studies in order to meet such demands, the present inventor has developed a pulverized product obtained by adding an expanding agent to raw materials mainly composed of wheat flour, eggs, and sugars, mixing them, baking them, drying them, and pulverizing them. The present invention has been completed by discovering that the product can be restored to a castella-like food by simply adding water and stirring as appropriate, and is suitable as a mix material for cake bases.

That is, in the present invention, a swelling agent is added to and mixed with raw materials whose main components are wheat flour, eggs, and sugars, which is then baked, dried, and further pulverized to adjust the particle size to 3 mesh through to 100 mesh over. This is a method for producing a mixture material for a castella cake base, which is characterized by:

In the present invention, flour is the main raw material for food, and eggs are used to improve flavor.
It is used at a concentration of 50% by weight or more (hereinafter percentages are expressed by weight) based on wheat flour.

Sugar, glucose, maltose, etc. are used as sugars, and it is preferable to mix them in an amount of at least 50% of the wheat flour, but in order to obtain a cake base with a beautiful appearance without browning, it is especially important to add at least 1/2 of the sugars. Preferably, maltose is used. For the same reason, when using sugar that tends to brown, it is preferable to use less than 50% of the amount of sugar compared to wheat flour.

Expanding agents are added to give the cake base a castella-like appearance and texture after restoration, and are added to facilitate drying and pulverization during the manufacturing process, and are not commonly used in foods. For example, a single swelling agent such as sodium hydrogen carbonate, ammonium carbonate, ammonium bicarbonate, etc., or a single swelling agent such as alum, glucono delta lactone, monobasic calcium phosphate as an acidic agent may be added. In particular, slow-acting ones are preferable to fast-acting ones. The amount of this leavening agent is 70 to 70% of gas generated per 100g of flour.
Amount to make 240ml (Food Additives Official Standards Commentary Third Edition)
(Measurement using "Gas generation measurement method" on page 1152) gives good results. If it is less than this, a castella-like food cannot be obtained, and if it exceeds this, the texture and taste will be poor, which is not preferable.

In the present invention, it is essential to blend the above components, but in addition to these, oils and fats, emulsifiers, flavors, pigments, etc. may be added and blended as appropriate. In particular, it is particularly advantageous to add and blend oils and fats, since they are less likely to turn into fine powder during grinding and particles with uniform particle size can be obtained. Examples of the fats and oils used include cornicing, margarine, and butter, and the amount thereof is preferably 5 to 30% based on the wheat flour.

To practice the invention, such ingredients are mixed without foaming. Therefore, a special mixer for castella is unnecessary for this mixing, and a general mixer is rather advantageous. When mixing, if the amount of eggs to be mixed is small, it is best to add water to the flour in an amount of 50% or less to give good results.

Next, the obtained dough is heated to a temperature of 150℃ using a conventional method.
Bake at ~230℃. The fired product thus obtained is
The appearance, texture, and flavor are similar to castella.

After that, this is dried and pulverized to obtain a mixture material for the cake base, and the degree of pulverization is adjusted to a particle size of 3 mesh through to 100 mesh over, especially 20 mesh through to 60 mesh over. %.

The case base mix material obtained in this way can be used as it is or if necessary, by adding butter or the like to form a base mix, and then adding appropriate water or the like and stirring to make it extremely easy to obtain a castella-style cake base. can.

The present invention will be further explained below with reference to Examples.

Example 1 Flour 100 parts Butter 20〃 Sugar 30〃 Maltose 40〃 Egg 80〃 Leavening agent [Baking powder (manufactured by Okuno Pharmaceutical Co., Ltd.)]
0.75〃 Leavening agent [Baking powder D mark (manufactured by Oriental Yeast Co., Ltd.)] 1.5〃 Coloring agent 1.5〃 Water 10〃 Mix sugar, butter, and eggs well with an inverted horizontal mixer, then add flour, pigment, maltose, and leavening agent. Sieve and add them together, mix lightly and add water to adjust the consistency of the dough. Place the dough on a baking sheet to a thickness of 1 cm and bake in an oven at 200℃ for 10 minutes.
A castella-style baked product was obtained.

Next, this castella-style baked product is dried at 120° C. for 2 hours, and then pulverized with a turboizer to adjust the particle size to 20 mesh through to 60 mesh over.
15 parts of butter was added to 85 parts of the obtained mix material and mixed uniformly to obtain a cake base mix. When I added 20ml of water to this and stirred it,
A castella cake base was obtained.

Claims (1)

[Claims] 1. It is characterized by adding an expanding agent to the raw materials whose main components are wheat flour, eggs, and sugars, mixing them, then baking them, drying them, and then crushing them to adjust the particle size to between 3 meshes and 100 meshes. A method for producing a mix material for a castella-style cake base.