JPH0347819B2 - - Google Patents

Description

[Detailed description of the invention] (b) Industrial application fields The present invention relates to a castella baking method.

(b) Conventional technology Traditionally, castella cakes are baked in an oven using an electric resistance heating element or a gas burner as a heat source, and the heating of castella dough is done by raising the temperature of the oven's internal atmosphere through convection, etc. In the case of electric resistance heating elements, near-infrared radiation emitted from the heating element, and in the case of gas burners, radiation in the ultraviolet region emitted from the flame. ) The firing was performed according to the procedure shown in Fig. 2.

(c) Problems to be solved by the invention This foam removal work refers to the work of stirring the castella dough after removing it from the oven at the initial stage of baking the castella cake, and this work is necessary. The reason is as follows.

In the conventional heating methods using either an electric resistance heating element or a gas burner, the surface of the sponge cake dough is heated first, and the heating to the inside of the dough is performed by thermal conduction.

On the other hand, castella dough mainly contains starch, sugar,
Water is used as a raw material, and these materials have low thermal conductivity.Furthermore, since the dough is formed into a sponge shape, the thermal conductivity of the dough is extremely low.

For this reason, an extremely large temperature difference occurs between the surface and the inside of the castella dough, resulting in the surface being overbaked and the inside being unbaked.In particular, since the castella dough is thick, the above-mentioned tendency appears prominently.

In order to solve this problem, the above-mentioned foam removal operation is performed, and this operation is performed by removing the castella dough from the oven and stirring it evenly and evenly during the initial stage of baking. The process involved putting the batter back into the oven, making sure that every corner of the baking frame filled with the same batter was completely covered.
The work must be completed within a short period of time (approximately 1 hour) to prevent the castella dough from cooling after being taken out of the oven, and the judgment and technique for removing bubbles requires special skill and experience. The failure rate was also extremely high.

In addition, the oven door has to be opened and closed many times to remove bubbles, and the part of the same dough facing the door is cooled, which requires extra effort to rotate the baking frame 180 degrees in the middle of baking. The disadvantage was that the baking time was longer, taking about 55 minutes, and more water evaporated from the castella dough, causing the baked castella to lose its characteristic moist flavor.

(d) Means for solving the problem In this invention, a far-infrared radiation plate is installed in the upper part of the interior.
Preheat an oven equipped with a lower heat source at the bottom, insert the prepared sponge cake dough into the oven, raise the upper heat source and lower heat source of the far infrared radiation plate to the baking temperature, and maintain the baking time. It is an object of the present invention to provide a castella baking method using far infrared rays, which is characterized in that the upper surface of the castella dough is covered with a gray iron plate and the air is removed by lifting the iron plate during this baking time.

(e) Effect In this invention, the castella dough is irradiated with far-infrared rays during the middle of baking, and the far-infrared rays can penetrate into the inside of the dough and heat the dough from the inside. , the temperature of the dough rises almost uniformly on the surface and inside, making it possible to bake castella cakes without the need to equalize the temperature by removing bubbles, which is the conventional technique.

The far infrared rays used here have a wavelength of 5μ or more. Far infrared rays in this band excites the rotational vibrations of the dough raw material molecules and generate heat in the dough itself. In general, the longer the wavelength, the more It has less attenuation and has a longer reach into the fabric.

The wavelength and intensity of this far-infrared ray can be arbitrarily adjusted by adjusting the temperature of the far-infrared radiation plate and the distance between the radiation plate and the castella dough.

(f) Effects According to the present invention, as described above, the castella dough is heated almost uniformly on both the surface and inside, so it cooks quickly and there is less water evaporation from the dough, so the baked castella dough can It has a moist flavor and a good texture, and requires a short aging time to recover after baking, that is, to develop the unique flavor of castella.It also retains its flavor for a long time and has a long shelf life, making it easier to remove foam using traditional techniques. Since no work is required, even unskilled people can easily perform castella baking, and the hassle of rotating the frame that comes with removing bubbles can be omitted, making it easier to standardize the work and improve the quality of baked castella. High quality can be maintained and firing failures can therefore be completely prevented.

Furthermore, since there is no need to open or close the door and there is no need to take out the dough, the baking time can be shortened, making it possible to save energy and labor.

(G) Examples Examples of the present invention will be described in detail below.

First, the oven A used in the present invention (see Figures 3, 4, and 5) has a furnace 1 with approximately the same configuration in the center in two stages, upper and lower, and various auxiliary equipment is stored below it. The oven A is constructed by disposing a display and a control section 2 on each side.

The furnace 1 includes a furnace outer wall 3 which has a generally rectangular parallelepiped-shaped space for accommodating the object to be fired, and an openable and closable outer wall 3 which closes an opening for taking in and taking out the object to be fired at the front of the outer wall 3 of the furnace. The outer wall 3 and the door 4 are made of a heat insulating material whose inner and outer peripheral surfaces are covered with a metal plate or the like, and the door 4 is provided with a heat-resistant glass window 5 for observing the inside of the furnace. The upper part of the door 4 is configured to rotate back and forth about a pivot 6 horizontally suspended at the lower part of the door 4 to open and close the opening.

In the figure, numeral 7 indicates a handle for opening and closing the door, and numeral 8 indicates a front decorative panel.

A thick iron plate 11 is laid horizontally in the lower part of the interior of the furnace 1 on which the castella dough 10 is placed at a predetermined distance from the inner bottom surface 9 of the furnace 1. By sliding the upper surface of the iron plate support frame 12, the castella dough 10 on the iron plate 11 can be taken in and out from the outside through the opening. Further, a lower heat source 13 made of an electrical resistance heating element such as a nichrome wire is disposed between the inner bottom surface 9 of the furnace and the iron plate 11. In the figure, 14 indicates an insulating support frame.

A far-infrared radiation plate 16 is disposed horizontally in the upper part of the interior of the furnace 1, and the radiation plate 16 is provided with silicon oxide, boron oxide, aluminum oxide, and sodium oxide on the lower surface of a metal substrate 17 made of aluminum alloy. A far-infrared radiation surface 18 is formed by coating far-infrared radiation material particles such as metal oxides such as titanium oxide and rare earth oxides using a blasting method using sodium silicate as a binder, and a heat source irradiated onto the radiation surface. The radiation surface 18 is heated by near-infrared rays and convection heating, and far-infrared rays are radiated from the same surface 18.

In particular, since the metal substrate 17 of the far-infrared radiating plate 16 is made of aluminum alloy with high thermal conductivity, the temperature distribution of the radiating plate 16 is made uniform, and far-infrared rays of uniform wavelength and intensity are emitted to each part of the furnace 1. It radiates. In addition, methods such as enameling can also be used to coat the far-infrared radiation material.
The point is to attach the same material to the surface of the metal substrate in a state that can withstand high temperatures and allows good heat transfer from the substrate to the material. However, in order to promote scattering of the emitted far infrared rays and to equalize the intensity of far infrared rays inside the furnace, it is desirable that the radiation surface be a rough surface.From this point of view, in this example, the radiation surface is a rough surface. The welding method is used to achieve a perfect finish.

Further, below the far-infrared radiation plate 16, a heat source 19 made of an electric resistance heating element is disposed at a predetermined interval.

Next, regarding the castella dough 10, the formulation for baking 10 loaves of castella cake will be explained as an example.

First, 2600-2700g whole eggs, 2300g sugar, starch syrup
After thoroughly stirring 650 to 700g with a whisk or the like to foam, mix in 1100 to 1200g of soft flour,
The specific gravity of the dough is 0.57 to 0.58, and the temperature of the dough at this time is
Adjust the temperature to 23-25℃.

Castella dough 10 prepared as described above is
It is fired according to the procedure shown in FIG.

First, preheat the oven A to raise the temperature inside the oven 1 to about 70°C.

Next, the iron plate 11 is pulled out of the furnace 1, and the iron plate 1
1 Lay a sheet of paper 15 such as hatron paper on the top surface of the baking frame 20.
Place the above castella dough 1 in the same frame 20.
0 is poured in, the upper surface of the dough 10 is leveled, and the dough 10 is inserted into the furnace 1, the door 4 is closed, and baking b is started.

For baking b, set the temperature inside the oven to the baking temperature,
This is done by holding this for the firing time. That is, the upper heat source 19 is set at 200°C, and the lower heat source 13 is set at 200°C.
Increase to 150°C and hold for 42 minutes.

During baking b, ash iron plate work c and air removal work d are performed.The ash iron plate 21 is an iron plate that covers the top surface of the castella dough 10 during baking in order to adjust the browning color of the top surface of the castella cake. In this embodiment, a far-infrared radiation plate similar to that described above is also used for the gray iron plate 21, with the radiation surface of the plate 21 facing the castella dough 10, and when 12 minutes have passed after the start of baking b. In order to maintain the gap between the ash iron plate 21 and the upper surface of the castella dough 10, the upper frame 22 is placed on top of the baking frame 20, and the ash iron plate 21 is placed on the upper surface of the upper frame 22. I try to put it there. Air venting work d is carried out after the start of firing b.
After 29 minutes have elapsed, the gray iron plate 21 is opened and closed two or three times to remove the air from the castella dough 10 that has expanded due to the heat. There is a risk that the fabric 10 will expand too much and the upper surface of the fabric 10 will adhere to the radiation surface of the gray iron plate 21.

When baking b for 42 minutes is completed as described above, lift the gray iron plate 21 and take it out of the furnace 1 if the surface of the castella dough 10 is horizontal. Place it on the table and then take out the same dough 10.

Castella cakes are baked as described above, but during the 10 minutes from the beginning of baking b to the ash iron plate work c, that is, during the time when foam removal work would be done in the conventional technique, the upper part of the inside of furnace 1 of oven A is heated. The far-infrared radiation plate 16 provided at Enables uniformity,
After working on the gray iron plate 21, the near infrared rays from the upper heat source 19 are blocked, and the castella dough 10 is internally heated mainly by far infrared rays from the radiation surface of the gray iron plate 21.
Baking is completed by heating the castella dough 10.

The baking method according to the present invention can be applied not only to baking castella cakes, but also to baking other baked goods and breads, and in this case too, by heating the dough from inside using far infrared rays, it is possible to It is possible to obtain a fired product that is better than that of .

[Brief explanation of drawings]

FIG. 1 is a time chart of the castella baking method according to the present invention, FIG. 2 is a time chart of the conventional baking method, FIG. 3 is a front view of the oven used in the present invention, and FIG. 4 is a time chart of the conventional baking method. The cross-sectional view, Figure 5, is
Partial cross-sectional view of far-infrared radiation plate A: Oven, b: Baking, 10: Castella dough.

Claims (1)

[Claims] 1 Preheat oven A equipped with a far-infrared radiation plate 16 in the upper part and a lower heat source 13 in the lower part, and place castella dough 10 prepared in the oven A.
Insert the upper heat source 19 of the far infrared radiation plate 16.
and the lower heat source 13 are raised to a firing temperature and held for a baking time, and within this baking time, the work of covering the upper surface of the castella dough 10 with a gray iron plate 21 and the work of lifting the iron plate 21 to bleed air are performed. Castella baking method using far infrared rays.