JPH04281746A - Preparation of steamed cake - Google Patents

Abstract

PURPOSE:To prepare a steamed cake by heating a cake dough in such a manner as to raise the temperature quickly to a required level and slowly raising the temperature to the maximum temperature spending a prescribed time. CONSTITUTION:A dough for steamed cake is heated with steam in two stages comprising the quick heating to 80-90 deg.C and the subsequent constant-rate heating to 95-98 deg.C spending 10-20min. A step for keeping the cake in hot state may be added after the above steaming process.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing steamed confectionery, which involves subjecting steamed confectionery dough to two-step steam heat treatment.

0002

[Prior Art] Conventionally, a technique was known in which castella dough was steamed in two stages at a temperature of around 95°C (Japanese Patent Laid-Open No. 64
-10945).

[0003] Also, it is recommended to set the temperature of the steamer in two stages, starting at a slightly lower temperature and then increasing the temperature a little in the middle.
The method for producing "Alps Steamed Bread" was known.

0004

[Problems to be Solved by the Invention] The conventional steaming method is as follows:
This is a two-step steaming heat treatment at the same temperature (the former), or a heat treatment in which steaming is performed weakly at first and then strongly, and the technique for slowing down the heating temperature depended solely on the experience and intuition of the craftsman. Therefore, there is a problem in that the quality of the product varies greatly depending on the technical ability of the craftsman.

[0005] Furthermore, since it was difficult to obtain a high-quality product without making full use of highly skilled and highly skilled techniques, there was a problem in that the quality of the product depended solely on the technical quality of the craftsman.

[0006] In the conventional steaming method, for example, as shown in Fig. 2, the valve is opened appropriately from the beginning and the steam is steamed at a constant amount until the end of steaming. , and other problems such as shrinkage of the product after steaming were likely to occur.

For example, if the valve is opened too much in the initial settings, the ambient temperature will rise rapidly, but even after reaching the optimum temperature range, the temperature will continue to rise further, resulting in over-steaming and cracking of the surface.
D in Figure 2, which causes phenomena such as rough skin and gelatinization, and if the valve is turned down too much at the initial setting, it takes too long to reach the optimum temperature range due to insufficient steam volume, resulting in The result was E of 2, and there was a risk that the center of the product would be boiled raw. As mentioned above, when using a normal steamer, it is difficult to obtain a good product just by setting the initial steam valve, and it has been said that a good product cannot be produced without delicate control.

[0008]

[Means for Solving the Problems] However, the present invention allows even unskilled workers to easily obtain high-quality products by regulating the heating rate, steaming temperature, and steaming time for steaming heat treatment. , the above-mentioned conventional problems have been solved.

That is, this invention heats the steamed confectionery dough by rapid heating until it reaches 80°C to 90°C, and then increases the temperature at a constant rate over a period of 10 to 15 minutes to reach 95°C to 98°C. This method of producing steamed confectionery is characterized by two-step steam heating. In addition, rapid temperature rise is from room temperature to 80℃
The time required to reach 90°C was 2 to 3 minutes. Next, after a two-stage steam heat treatment, a steaming treatment was performed at around 93° C. to 98° C. for 3 minutes to 5 minutes. Furthermore, steamed sweets are made into steamed bread, steamed castella, and steamed manju. It is also a steamed sweet made into a single piece of steamed bread.

[0010] When steaming batter made using emulsifiers, etc., according to the conventional steaming method, problems such as shrinkage of the product after steaming or gelatinization of the skin may easily occur if the temperature conditions are inappropriate. . In order to solve this problem,
Although a steamer that can accurately control the steam amount and temperature is required, it has been found that the two-stage steam heating treatment of this invention does not cause the above-mentioned troubles even when a commonly used steamer is used. .

That is, as shown in Fig. 1, the initial amount of steam is increased so that the ambient temperature reaches about 90°C within 2 to 3 minutes from the start, and then the amount of steam is reduced and the temperature is gradually increased. Steam. It is desirable to set the temperature to a slow rising temperature curve so that the temperature reaches 95°C to 97°C after about 12 minutes. Next, turn off the steam and steam for 3 to 5 minutes if necessary. As mentioned above, the steaming process can be carried out without excess or deficiency by rapid temperature rise (A), slow temperature rise (B), and steaming process (C) as necessary, so the quality of the product is stable and advanced technology is used. It is possible to mass-produce high-quality products without using much power.

0012

[Example 1] An example regarding cheese steamed bread will be explained.

The raw material composition is shown in Table 1.

[0014]

[Table 1]

[0015] Among the above raw materials, first, caster sugar, cream cheese and whole eggs are mixed and stirred and whipped at high speed. Next, add 2~2~ of flour and baking powder to the whipped product.
Add in three portions and mix on low speed for 1 minute. Next, add a foamy emulsified fat and a liquid fat to the mixture,
Mix on low speed for 1 minute and on medium speed for 2 minutes.

[0016] The above mixture is molded into predetermined amounts (100 g) and placed in a steamer. The temperature inside the steamer was raised to 90°C in 2 minutes, then slowly raised from 90°C to 97°C in 12 minutes, and when it reached 97°C, the supply of steam was cut off and the product was steamed for 3 minutes.

[0017] Comparison of the product obtained in the above Example and the products of Comparative Examples 1 and 2 heated according to the graph of FIG.
The results shown in Table 2 were obtained.

[0018]

[Table 2]

As mentioned above, both Comparative Example 1 (over-steamed) and Comparative Example 2 (insufficiently-steamed) exhibited significant defects in the products.

[0020]

[Example 2] An example regarding steamed sponge cake will be explained.

The raw material composition is shown in Table 3.

[0022]

[Table 3]

[0023] Among the above raw materials, sugar, salt, and eggs are mixed and stirred to form a cream. Add sifted flour, baking powder, and baked alum dissolved in a portion of the water to the cream and mix, add the other ingredients, and mix at low speed for 1 minute. Mix on medium speed for 1 minute.

[0024] The above mixture was poured into a steamer basket fitted with a frame and lined with paper, heated in a steamer to 90°C for 2 minutes, and then slowly raised to 97°C for 18 minutes for steaming. I got steamed castella cake.

[0025] The results shown in Table 4 were obtained when the above product was compared with a product produced by the conventional method (temperatures shown in FIG. 2).

[0026]

[Table 4]

As mentioned above, the products of both Comparative Example 1 (over-steamed) and Comparative Example 2 (insufficiently steamed) exhibited significant defects.

[0028]

[Embodiment 3] An example for steamed buns will be explained.

The raw material composition is shown in Table 5.

[0030]

[Table 5]

[0031] Water is added to the brown sugar and caster sugar, heated to dissolve, and then cooled. The baking soda is dissolved in a small amount of water, and this is added to the dissolved substance such as brown sugar, and at the same time, wheat flour is added and kneaded, and the dough is appropriately divided and flattened, and the filling is wrapped around and shaped, followed by steaming. This heating was carried out to raise the temperature to 90°C in 2 minutes, and then to 95°C in 15 minutes, then the steam was turned off and steaming was continued for 5 minutes to produce the manju according to the present invention.

Next, Table 6 was obtained when comparing the above-mentioned manju with manju obtained by a conventional manju manufacturing method.

[0033]

[Table 6]

As described above, when the conventional method is used, there appears to be insufficient heating.

[0035]

According to the present invention, since the two-stage steam heat treatment is carried out, an excellent homogeneous product can be produced without requiring special techniques.

Furthermore, since the temperature is raised quickly during the initial heating, the dough reaches the optimum heating temperature as quickly as possible and has the effect of maintaining this temperature.

[Brief explanation of the drawing]

[Figure 1] Heating temperature graph of this invention

[Figure 2] Heating temperature graph during conventional steamed confectionery production

Claims (1)

[Scope of Claims] [Claim 1] Steamed confectionery dough is rapidly heated to 80°C.
A method for producing a steamed confectionery characterized by heating until it reaches ~90°C, and then carrying out two-step steam heating by increasing the temperature at a constant rate over a period of 10 to 20 minutes to reach 95°C to 98°C [
2. The method for producing a steamed confectionery according to claim 1, wherein the rapid temperature rise is such that the time from room temperature to 80° C. to 95° C. is 2 minutes to 3 minutes.Claim 3: After two-step steam heat treatment ,93℃~98
The method for producing a steamed confectionery according to claim 1, wherein the steamed confectionery is steamed for 3 to 5 minutes at around ℃.
A method for producing a steamed confectionery according to claim 1, wherein the steamed confectionery is a steamed bun.Claim 5: A method for producing a steamed confectionery according to claim 1, wherein the steamed confectionery is a single piece of steamed bread.