JPH07231747A - Method for baking cake - Google Patents

Abstract

PURPOSE:To provide a method for baking a cake by heating a cake dough by the application of an alternating electric current voltage. CONSTITUTION:A method for baking a cake comprises applying an alternating electric current voltage having a frequency of several ten hertz to several ten kilo hertz to self-heat a cake dough 1 with the generated joule heat.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for baking a cake dough by alternating current heating.

[0002]

2. Description of the Related Art As a baking method for a cake, a heat transfer heating method utilizing a temperature difference is generally used. More specifically, it is a method of heating the dough to about 100 ° C. for about 40 minutes in an oven heated to 170 to 180 ° C.

[0003]

The temperature of the central portion of the dough during firing rises due to heat conduction from the surface portion, but the heat transfer coefficient of the raw material itself is small, and further decreases due to the structural change of the dough during firing. Therefore, the temperature rise in the central portion of the dough is very slow, and the baking time is long.

Along with this, the energy efficiency is deteriorated and the size of the cake is also limited. Furthermore, charring occurs on the surface of the cake during firing, but depending on the type of the cake, this charring may be disliked. In that case, removal of the charring reduces the yield.

[0005]

According to the present invention, an alternating voltage having a frequency of several tens of hertz to several tens of kilohertz is applied to a cake dough to heat the cake dough by self heating. The present invention proposes a baking method of a cake, which is characterized by baking.

[0006]

[Function] Since the cake dough itself contains water,
Since it exhibits a certain degree of conductivity, when the cake cloth is energized between the electrodes, a juule heat is generated, and the heat raises the temperature in an extremely short time. In this case, the heat generated by the AC energization method occurs uniformly regardless of the inside and the surface of the cake dough,
Since it has no heat transfer surface, it does not burn.

[0007]

EXAMPLE As described above, the present invention is characterized in that instead of the conventional oven, the baking process is carried out by heating the cake dough by means of the juule heat generation, as described above. That is, the AC energization method is a method in which the electric resistance of the material itself is used to generate internal heat and the material itself is heated by the thermal energy. Therefore, unlike the heat transfer heating method, it does not have a heat transfer surface and enables rapid and uniform heating. The heating rate at that time can be expressed by Equation 1.

[0008]

[Equation 1]

Here, ρ is the density, Cp is the specific heat of the material, and κ is the electric conductivity of the material itself. From the above equation, the heating rate depends on the applied voltage and the electric conductivity of the material itself.

Since the cake dough contains water as described above, it exhibits a certain degree of conductivity. In this case, the conductivity is increased by adding a small amount of salt. Therefore, if the cake material is energized between the electrodes, a juule heat is generated, and the heat raises the temperature in an extremely short time. The heat generated by the AC energization method is evenly generated irrespective of the inside and the surface of the cloth, and since there is no heat transfer surface, no charring occurs.

By changing the distance between the electrodes, a cake having an arbitrary thickness can be fired in a short time. Furthermore, by adjusting the voltage between the electrodes applied to the cake dough, the distance between the electrodes, and the concentration of added salt, it is possible to easily control the heating rate and thus the firing time. Therefore, it becomes possible to control the heating temperature accurately and obtain a product of stable quality.

Next, an example of the experimental results of the method of the present invention will be shown. That is, the cake dough i prepared by mixing and stirring wheat flour, eggs, sugar, salt, water, milk, etc. is placed in an insulating container 4 having electrodes 2 and 3 at both ends as shown in FIG. Apply alternating current to heat the cake dough. In this case, various conditions are as follows: electric field strength: 200 V / 3 cm, frequency: 50 Hz to 10 kHz, electrode material: titanium

As a result of the experiment, as shown in FIG. 2, the temperature rise was linear and no charring was observed in all cases. When the specific gravity of the dough is heavy, the maximum temperature reached is as high as about 100 ° C, and the cake is completely baked in a short time (tens of seconds), but when the specific gravity is low, the maximum temperature reached is about 9
The temperature was 0 ° C., and the cake was not completely baked, and a baked product of a certain size was formed in the center.

However, when this was stirred lightly, the burned material was destroyed, and the electricity was supplied again, the maximum temperature reached was about 100 ° C. (FIG. 3), and the cake was completely burned. The baked cake showed no charring and had a good texture.

The degree of corrosion of the electrode differs depending on the material thereof. In the present invention, chemically stable titanium is used, but some corrosion was observed at the commercial frequency (50 Hz). However, when electricity was applied at a frequency of several kilohertz to several tens of kilohertz, almost no corrosion was observed.

[0016]

EFFECTS OF THE INVENTION According to the baking method of the present invention described above, the following effects are obtained. That is, 1) The heat generated by the AC energization method is uniformly generated inside and on the surface of the cake dough and does not have a heat transfer surface, so that no charring occurs. 2) By changing the distance between the electrodes, the cable of arbitrary thickness can be
Ki can be baked in a short time.

3) By adjusting the inter-electrode voltage applied to the cake dough, the inter-electrode distance and the concentration of added salt, the heating rate and thus the firing time can be easily controlled, and therefore, It is possible to control the heating temperature accurately,
A product of stable quality can be obtained.

[Brief description of drawings]

FIG. 1 is an outline of a device for alternating current heating.

FIG. 2 is a temperature pattern at the center of the cake dough having different specific gravities.

FIG. 3 is a temperature pattern of the central portion of the cake dough when a stirring operation is performed during energization.

[Explanation of symbols]

 1 cake cloth 2, 3 electrode (titanium electrode) 4 insulating container

Claims (1)

[Claims] 1. A cake characterized in that an alternating voltage having a frequency of several tens of hertz to several tens of kilohertz is applied to the cake dough, and the cake dough is self-heated by the heat of the oven and baked. Ki firing method.