JPH09168365A - Preparation of soft steamed cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare the subject cake having uniformly foamed texture, palatability and meltability similar to those of a castella (a Japanese sponge cake) while keeping the surface gloss and springiness of a steamed bun by adding a bicarbonate and an acid (salt) under a specific condition to a cake dough composed of wheat flour, sugars, whole egg and milk. SOLUTION: A dough for a steamed bun composed mainly of wheat flour, sugars, egg and milk is mixed with one or more kinds of bicarbonates and the obtained mixture is quickly incorporated with one or more kinds of organic acid (salts) or inorganic acid salts to perform the reaction at a relatively early stage before starting the gelatinization of the starch in the dough in the steaming process. A stable whipped dough is easily producible by this 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 a soft steamed confectionery having the characteristics of conventional baked confectionery such as castella.

[0002]

2. Description of the Related Art Foods having a large number of air bubbles in the dough, which are baked into a so-called spongy tissue, are called multi-pore foods, and include castella, sponge cake, and steamed bread. If you want to have characteristics like castella, sponge cake,
Eggs are used to obtain the large number of bubbles. The whipping is a stirring action that disperses air in a slightly viscous raw material (liquid) and embraces it. The method is such as a separate method depending on how to use eggs, a co-standing method, or an all-in method using an emulsifier. There is. However, in both cases, considerable time and labor are required even when a mixer is used until foaming, and the dough specific gravity that determines the physical properties of the dough largely varies depending on the mixing time and speed or the dough temperature.
Also, because the dough whipped in this way is extremely unstable, it is possible to control specific gravity, temperature, timing of whipped, etc.
There is a problem that skill is required to obtain a stable product.

On the other hand, steamed breads generate bubbles by using a swelling agent, but since the commercially available baking powder or baking soda is mixed with powder, the dispersibility is poor and the center of the reaction depends on heating. As a result, the reaction rate becomes slower, and not a uniform striation like castella but a nonuniform striation. As a result, there is a problem that the dough that does not sufficiently enclose the air bubbles or around the large air bubbles becomes pasty and has an unfavorable texture. There is also a problem that it will remain in the dough and the bitterness and sourness of steamed bread will occur.

Conventionally, eggs are sometimes used to improve the flavor and texture of steamed bread. However, since a swelling agent is also used, a portion that does not sufficiently enclose air bubbles,
It is said that there is a portion where the dough becomes pasty, such as around large bubbles, and the texture in such a portion is hard and brittle, and it is not preferable to use a large amount of eggs.

In recent years, a product called a steamed cake using a dough whipped with steamed sweets has been provided.
Because the whipped egg dough is not stable,
It is necessary to stabilize the dough with various additives such as thickeners and gelling agents. In addition, since the main material of the dough is eggs, there are some drawbacks that lead to higher costs. on the other hand,
Even if the dough is stabilized with many additives and materials like this, it must be done under very strict steaming conditions in order to commercialize it while maintaining air bubbles, and it has a special adjusting function. There is a problem that it cannot be produced unless it is equipped with a steamer.

[0006]

DISCLOSURE OF THE INVENTION In the present invention, the surface luster and elasticity of steamed bread have a uniform luster and texture like castella, and the flavor of castella containing eggs is also present. Another object of the present invention is to provide a method for producing a soft steamed confectionery having a good meltability in the mouth, stably, easily and at low cost under the conventional steaming process equipment.

[0007]

[Means for Solving the Problems] As a concrete means of the method for producing a soft steamed confectionery according to the present invention for achieving the above-mentioned object, flour, sugar, whole egg, and steamed confectionery dough made from milk as raw materials are used. , A mixture of one or more of hydrogencarbonates such as sodium bicarbonate (hereinafter referred to as sodium bicarbonate according to the present invention), and an organic acid or an organic acid salt or an inorganic acid salt (hereinafter, The acid according to the present invention) is immediately added, or
In the steaming process, by reacting at a relatively early stage until the gelatinization of the starch in the dough starts,
It is a method for producing a steamed confectionery dough which can easily obtain a stable whipped dough.

Further, in the above-mentioned manufacturing method, it is also possible to mix carbonated water, beer, foaming water such as cider with the steamed confectionery dough. Further, as the acid in the present invention, acetic acid, succinic acid, citric acid, ascorbic acid, ascorbic acid salt, tartrate salt, hydrogen phosphate salt, acidic pyrophosphate salt and the like are used. The wheat flour has a particle size of 10 μm due to classification.
The thing containing 85% of the thing of -60micro is used.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments which bring about the best results of the present invention will be described below. That is, the present inventors, in the earnest research to solve the above problems, wheat flour, sugar, eggs, mixed with an aqueous solution of baking soda according to the present invention to steamed confectionery dough mainly composed of milk, It was found that by adding the acid of the present invention to the dough and allowing them to react rapidly in the dough, fine bubbles can be included in the entire dough. Furthermore, as the research progressed, by adjusting the grain size of the wheat flour, the fine bubbles formed in the entire dough were evenly distributed.
I also found that it can be maintained stable. The dough thus obtained does not require fine temperature control and specific gravity control, unlike the whipped dough of unstable eggs. The dough specific gravity is determined by the number of bubbles contained in the dough, but in the present invention, the dough specific gravity can be determined by the amount of the baking soda to be added, so that the dough specific gravity can be always kept constant.

Sodium bicarbonate according to the present invention is sodium bicarbonate,
Bicarbonate, the acid in the present invention is acetic acid, succinic acid, citric acid, ascorbic acid, ascorbate, tartrate,
It refers to hydrogen phosphate and acidic pyrophosphate, respectively. According to the present invention, the baking soda and the acid according to the present invention are added to the dough, and if necessary, foaming water such as carbonated water is added, the dispersibility in the dough is further improved, and the reaction It can be carried out instantly, and the bitterness and sourness due to unreacted substances are eliminated, and the amount used can be increased more than before. In addition, it has a volume that is unprecedented, has softness and plumpness, and even while it has the appearance of a steamed candy, it gives a soft steamed candy that has the taste of a castella-like whipped, melts in the mouth, and has the flavor of a baked candy. It is a thing.

The particle size distribution of ordinary confectionery powder is 8 to 15% in the case of 10 μm or less in weight% and 1 in the case of 60 μm or more.
It contains 0 to 25%. On the other hand, the flour according to the present invention is classified (sieved) so that it is 6% or less when 10 μm or less and 3% or less when 60 μm or more. First, depending on the size of the sieve used for classification, 6
Theoretically, particles with a particle size of 0μ or more will be completely removed, but fine particles with a particle size of 60μ or more will be aggregated because they agglomerate when agglomerated. Is detected. In addition, even those having a particle size of 10 μm or less may escape the sieving due to agglomeration, and complete removal is impossible, resulting in the above content. 60
If powder with a particle size of μ or more is contained, the bubble stability in the dough becomes poor, the eyes become coarse and the texture becomes heavy. 1
The powder having a particle size of 0 μ or less causes gelatinization of starch quickly to give a pasty texture, and the product after steaming tends to sink, resulting in clogging of eyes.

[0012]

EXAMPLES The present invention will be described in more detail below with reference to Examples (1 to 14) and Comparative Examples (1 to 4), but the present invention is not limited to these examples. In addition, unless otherwise indicated, the parts shown below are based on weight. Example 1 40 parts of whole egg, 60 parts of milk and 20 parts of candy candy were put into a bowl and mixed, and then 100 parts of pre-sieved white sucrose was added and sufficiently dissolved (hereinafter referred to as the first half step). .).
Further, a solution prepared by dissolving 1.5 parts of baking soda in the present invention in 10 parts of water is mixed, and at this stage, the entire dough is once thoroughly stirred to make the dough uniform. About 100 parts of steamed castella flour (manufactured by Kumamoto Flour Milling Co., Ltd.), lightly mixed with a whipper. 12 parts of vinegar was poured into this and uniformly mixed with a rubber spatula to obtain a dough A.
Here, the inner dimension is 20 cm in both length and width, and height is 4c.
Separate paper is laid on a wooden frame having a size of m to make a steaming frame, and 1,800 g of the dough A is immediately poured. Next, it was put in a box type steamer and steamed at 100 ° C. for 40 minutes to produce steamed castella.

Further, as Examples 2 to 14, steamed castella was produced by the following raw material blending and steps, and the raw materials and steps including the above Example 1 are shown in Table 1. Example 1: Ideal (best) formulation, process. Example 2: A formulation in which whole egg is replaced with water and milk. Example 3: Low milk and high whole eggs. Example 4: The case where the baking soda and the acid according to the present invention are reduced and carbonated water (soda water) is used in combination. Example 5: When the amount of sugar is reduced. Example 6 When the amount of sugar is increased. Examples 7, 8, 9: When the steaming time (40 minutes) was changed to the numbers in the table. Example 10: When vinegar was replaced with L-ascorbic acid. (The said baking soda and L-ascorbic acid are each melt | dissolved in different water.) Examples 11 and 12: When the dough is left to stand (nekase). Examples 13 and 14: When the dough was made with a mixer.

[0014]

[Table 1]

Further, the steamed confectionery obtained in Examples 1 to 14 was prepared by adding the volume (that is, quantity, shape and appearance), sudachi, touch, texture (moisturizing), texture (melting in the mouth), taste,
Table 2 shows the results of evaluation of 7 flavor items.

[0016]

[Table 2]

Comparative Example 1 Steamed castella was produced by the following steps using the raw materials with the same blending amount as in Example 1. Put whole egg, milk and candy in a bowl and mix. Add white sugar and mix and dissolve. Next, the baking soda of the present invention is dissolved in water and added, and then mixed. Immediately add vinegar and then mix. Add sifted flour and mix evenly. The dough (1,800 g) was placed in a steaming frame and steamed at 100 ° C. for 40 minutes to produce steamed castella. Table 3 shows the respective main steps of Example 1 and Comparative Example 1.

[0018]

[Table 3]

Comparative Example 2 A conventional steamed castella was produced in the following steps using the following raw materials. Flour (soft flour) 100 parts Whole egg 10 parts White sugar 80 parts Baking powder 2 parts Water 70 parts Whole eggs and water are put in a bowl and stirred. Sift the top sucrose and mix. Wheat flour and baking powder are put together and sieved and added. Dama (when wheat flour and baking powder are dissolved in water, it refers to the mass that can be formed without completely dissolving.)
Mix so that there is no. Dough (1,500 g) is poured into a steaming frame and steamed at 100 ° C. for about 30 minutes.

Comparative Example 3 Nagasaki Castella (baked in an oven) was manufactured in the following process using the following raw materials. Flour (soft flour) 100 parts Whole egg 230 parts Sugar 200 parts Water candy 35 parts Honey 10 parts Water 10 parts Add whole eggs and sugar to a mixer bowl and whisk. Water candy, honey, and a mixture of water and fire are gradually added, and the mixture is further foamed (specific gravity 0.52 to 0.55). Add sifted flour (specific gravity 0.53 to 0.5
6). Let the dough thus obtained stand for about 10 minutes, and put the dough in a wooden frame. Put the dough in a kettle of 200-230 ° C on the upper heat and 140 ° C on the lower heat. During the baking of the dough, defoam three times (3 minutes, 3 minutes,
3 minutes). Degas after 30 and 45 minutes. Firing was completed in 60 minutes to produce Nagasaki Castella. Table 4 shows the evaluation of the products of Comparative Examples 2 and 3 and Example 1.

[0021]

[Table 4]

[0022]

EFFECTS OF THE INVENTION According to the present invention, a soft, steamed confectionery having a castella-like uniform lard, melting in the mouth, and flavor, while having the appearance and elasticity of the steamed confectionery, does not require special strict process control. Easily obtained. Moreover, according to the present invention, one or two characteristics of the organic acid, the organic acid salt or the inorganic acid salt used as the acid in the present invention can be reflected in the product to have a unique flavor and taste. It is provided as a method for producing a soft steamed confectionery that can be produced.

Claims (6)

[Claims] 1. A steamed confectionery dough containing wheat flour, sugar, eggs, and milk as main ingredients, mixed with one or more hydrogen carbonates such as sodium bicarbonate, and further mixed with an organic acid or In the steaming step, one or more kinds of organic acid salts or inorganic acid salts are rapidly added,
A method for producing a soft steamed confectionery, wherein a stable whipped dough can be easily obtained by reacting at a relatively early stage until the gelatinization of starch in the dough starts. 2. The method for producing a soft steamed confectionery according to claim 1, wherein the steamed confectionery dough is further mixed with sparkling water such as carbonated water, beer or cider. 3. The method for producing soft steamed confectionery according to claim 1, wherein the organic acid is acetic acid, succinic acid, citric acid, ascorbic acid or the like. 4. The method for producing a soft steamed confectionery according to claim 1, wherein the organic acid salt is ascorbate, tartrate or the like. 5. The method for producing soft steamed confectionery according to claim 1, wherein the inorganic acid salt is hydrogen phosphate, acidic pyrophosphate, or the like. 6. The grain size of the wheat flour is 10 μ
The composition contains 85% or more of 60 μm.
A method for producing the soft steamed confectionery described.