JPS5831963A - Method for whipping hen's egg and whipper therefor - Google Patents

Abstract

PURPOSE:To impart the whipped egg with suficient viscosity and consistency, and to reduce the amount of wheat flour, by whipping hen's eggs while introducing air into the egg using a whipper furnished with air-introducing holes at the wires, shaft, etc. CONSTITUTION:The end 1a of the shaft 1 of the whipper is formed in the form of funnel, and an air-feeing path 2 is bored to the shaft 1. The path 2 is connected with a plurality of air-introducing holes 3 bored to the end part of the funnelled shaft to obtain the objective whipper. The whipper is dipped into hen's eggs placed in the mixing vessel 7 and rotated while introducing air bubbles into the egg through the air-feeding path 2 and the air-introducing holes 3 to effect the whipping of the eggs.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the Hoisobuka method and the same method used in the production of cakes such as castella cakes and Western confectionery sponges, oil-rich putter sponges, pound cakes, etc. The present invention relates to a whipper used in the method.

In recent years, it has become important to reduce the amount of flour used in the production of the above confectionery products. This is because reducing the starch content is the best way to create a blend that is soft and not crumbly and has a long shelf life.

In particular, progress has been made in improving the quality of Nagasaki castella, and by reducing the amount of flour to the maximum, flavor can be obtained.

Traditionally, manufacturing methods that can reduce the amount of flour include separating the egg yolks from the egg whites, whipping butter, shortening, etc. to prevent the eggs from foaming, drawing out the gluten in the flour and adding a small amount of flour to make it sticky, and stirring and whipping at low speed. etc. are known. These methods achieve whipped eggs with good stickiness and firmness by whipping the egg cells without damaging or destroying them as much as possible.Even if you reduce the amount of flour a little and bake, the castella cake will not burn out. This is because they cannot be seen.

However, even with these manufacturing theories, there is a limit to how much starch (flour) can be reduced, and the blending ratio is currently fixed. In order to overcome this limit and create a high-quality product, and to obtain volume even when using less flour, it is important to avoid physical impact on the egg cells as much as possible and whip them faster than with 4Iri rice.

Also, in recent years, emulsifying foaming agents have been used as a means of whipping quickly. This method is not suitable for high-end products because flour and water are used in a large amount, and as time passes, the starch that is dissolved in the flour develops a syneresis phenomenon, which causes the α-starch to become β-starch. The aging phenomenon that returns to normal becomes significant.

In particular, water is added, and it will chill outside of syneresis.
Unlike bound water, water of this nature evaporates quickly, and as it progresses from both sides, it quickly turns into a powdery sponge cake that is easy to boil. Foaming agents are used in the production of rare confectionery produced by Tasou Ar, but even factories such as Ko J] are currently partially converting to manufacturing methods that do not use foaming agents.

The purpose of this is to significantly shorten the time of impacting eggs by stirring for a short time by incorporating air, and to create a foam that has sufficient stickiness and firmness for whipped eggs, and also minimizes the amount of flour used. The purpose of this paper is to provide a method for establishing a system.

The present invention relates to a method for foaming eggs, etc. used in the production of cakes, etc., which is characterized in that the foaming is carried out under normal pressure while actively mixing air into the eggs. The present invention relates to a method and a whipper used in the method.

Note that the pressure of the air used in the above method can be changed as appropriate depending on the usage conditions, and the temperature of the air can also be changed as appropriate depending on the season and usage conditions.

Examples of the whipper used in the above method are shown in Figures 1 and 2.
They are shown in the figure, and each will be specifically explained below.

First, the whipper shown in Fig. 1 is mainly used for foaming eggs, etc., and the air delivery mechanism in this embodiment is designed so that the tip (1a) of the whipper core (1) is connected to the cap. It is formed by drilling an air circulation hole (2) in the concentric body and communicating the tip of the air circulation hole with a plurality of air jet holes (3) provided in the cap-shaped tip. . Fig. 2 shows a whipper (Peter) for whipping putters, etc., and the beater has an air flow path (5) in the valley (4), and also has an air flow path (5) over its entire length. A large number of air ejection holes (6) are bored to communicate with the air flow path at the required pinch.

How to use the impeller having the above structure will be explained with reference to the embodiment shown in FIGS. 1 and 3.
), insert the whipper into the chicken egg, etc., and then rotate the whipper and open the air outlet hole (2) and air 1.
Air is actively mixed into the egg through the fertilization hole (3) to stir it. This makes it possible to achieve a sufficient stirring effect.

Furthermore, castella cakes and the like manufactured by the conventional foaming method and the foaming method according to the present invention are shown in the photographs shown in FIGS. 5 to 8, and when they are made into the same shape (volume), A weight comparison is made in Table 1.

As is clear from the photos (1) to (4) and the table above, the cakes, etc. produced by the foaming method according to the present invention are about 14 to In addition, according to the present invention, eggs can be whipped at low speed and in a short time by mixing air, and the eggs can be whipped at low speed and in a short time. This is thought to be because the foam membrane of the dough is strong and the expansion rate of the membrane wall is good in the pot, and there is little degassing (defoaming) even if the tank is ruptured. .

As described above, the foaming method according to Kinoe IJII has the following effects.

Advantages of air and heat (a) Traditionally, in the winter (October to May), when whipping chicken eggs for castella cakes, do you add a mixer ball? 11A (25℃~30
℃), but the purpose of this is to speed up the foaming of the eggs and draw out the gluten in the flour, making it more sticky, so we use gas and steam from the boiler under the mixer ball. Eggs and sugar are heated as they are in a frying pan and stirred and whipped, but in the present invention, the hot air jets quickly whisk the eggs and sugar, and the heating is done at the same time, which saves the labor of conventional heating.

(b) When whipping butter and 1-toning for butter cream and butter cake in winter, butter adheres to the whipper and beater, and it is peeled off with a rubber spatula, etc., and heated from the outside of the bowl with a gas fire, etc. The same process is repeated over and over again, but in the present invention, the hot air blast dissolves butter even if it sticks to it, making the process more efficient.
It is possible to obtain appropriate softness and stop blowing hot air.

(・→ Air jet stirring shortens the time for whisking eggs to 1/3 and 1/2. In the case of Nagasaki Castella, the conventional time was 16 to 20 minutes, but with the present invention, foaming can be done in 6 to 8 minutes. Complete.

(=) Since foaming can be achieved quickly even at low speed rotation, a bubble structure with good stickiness and consistency can be obtained without making the eggs stick.

(e) Conventional sponges (Castella type) that use emulsifying foaming agents have little defoaming even when powder is added to the foamed material and mechanically mixed using the whipper of a mixer. However, emulsifying and foaming agents are not used in high-quality Western confectionery stands and castella castella cake HMIs, so if wheat flour is mixed in, the defoaming phenomenon will be severe, making it impossible to perform high-impact machines. Therefore, gently mix the flour into the whisked eggs by hand. In the production method of the present invention, even if O flour is added to a mixer and 4fi 441 is added thereto, defoaming is not so severe and a suitable dough can be obtained.

(f) The volume of castella cakes increases by 15-20% during baking, so even if you reduce the amount of dough by 5-15 inches and bake it again, the floating eyes of the castella cakes will be a dream come true.

(g) When 1 lf of oil is added to sponges, the defoaming phenomenon is severe in conventional foaming methods, and there is a limit to the blending ratio of oil) J1■. However, the present invention has less defoaming than the conventional oil 1j.
It is possible to mix more fats and oils than one serving per dish, and the butter sponges can be of good quality and have a good flavor.

(H) French Zenoir, Bisgui (castella type)
etc., the flour is about 30% of the amount of eggs, so only the white flavor is released, and when there is only white flavor, it foams quickly) @I
The reason for this is to mix flour into the whipped mixture, so that the yellow and white flavors will develop quickly and the mixture will become stiff and stiff.

In the case of whipping according to the present invention, even when both yellow and white tastes are present, the foam is firm and foamy, so there is no need to divide the egg whites, and revolutionary results can be obtained. The reason for the establishment of this method is that when mixing a small amount of flour with the weakly whipped eggs of the conventional method, it tends to form powder, so if you apply force to prevent the powder from forming, the flour will disappear, which is why it was created. .

Advantages of cold air injection' (a) When making bak-cream and butter cake, in summer, butter is whipped while cooling it, but whipping in summer is difficult because the cold air is jetted to tighten the butter to an appropriate consistency. It is now easier to whip, and the whipping time is shorter than conventional) j! [It is shortened to 1/2 of [] and creaming properties are improved. In the case of fresh cream, there is little separation of fat and water, and an increase of <20 g is observed, resulting in high-quality cream. The resulting cream has excellent shape retention and does not easily lose its shape during automatic i1L transportation.

(b) Traditionally, butters with high melting points are used in the thigh season, but
Although butter with a high melting point is dull and lacks taste, in the production of the present invention, even butter with a low melting point can be used for 1 to 4 times, and the quality can be improved (by jetting cold air, the hardness of the butter can be improved). (You can proceed with the work while making adjustments.)

Saving raw materials for castella (sponges) that require air bubbles (a) Because whisked eggs have good retention, use 5 to 20 grams of flour.
You can also reduce the volume of your voice without changing the volume.

(b) When putting the dough made by reducing the amount of flour from the conventional mix as in (a) into the open bag, add an additional 5 to 1 ounces of dough.
Even if you reduce the amount of dough by about 0 pieces, the volume will not change much. Moreover, even though the weight of baked cakes such as castella cakes and butter sponges has been reduced, foaming agents are not needed in some sweets that are used to speed up dough making.

Taste-flavored fodder (a) Since the amount of flour can be reduced from the conventional formulation, the reduced staleness is reduced and the result is a tube-grade product that lasts for a long time (b) Because it is whipped for a short time without using a foaming agent The egg yolk is not lost and the color and flavor are good.

(c) It has a better flavor with 5 to 5 degrees better baked than conventional products. The reason is that if the food is heated for a long time, the protein will coagulate and the food will not taste good. On the other hand, half-cooked rabbit has a good flavor and texture, and even overcooked meat spoils the flavor.

(d) Castella cakes made using the conventional foaming method can be blended with a large amount of butter and oil in butter sponges, etc. to improve quality.

(E) When egg cells are stirred, they are crushed into fine layers.
The bound moisture during t becomes free moisture and easily evaporates during firing, and it also tends to dry even after baking. In the present invention, since the stirring is performed for a short period of time, there is little physical impact and destruction of egg cells is small, so water retention is good.

Therefore, it has a moist texture and good flavor.

Savings on overall costs (a) Instead of three mixers in the past, there are now one or two mixers (repair costs, etc. can also be reduced to a certain extent).

(b) Il+ can be added to the basic amount of electricity used, and the basic contract amount can also be reduced.

(・→ Fixed asset tax and depreciation tax will decrease due to the decrease in the number of mixers.

(e) The time required for electrical energy from foaming to baking can be shortened by a large amount of rlJ, resulting in power savings. In addition, since hot and cold air is directly mixed into the castella dough and butter cream itself during heating and cooling, hot and cold air is efficiently absorbed, resulting in significant energy savings.

(f) J (The process to get a good foam, so-called heating.

Additional effort becomes unnecessary. Also, since the time from foaming to baking is reduced by about 20%, the labor cost will be reduced accordingly.]
You can see the savings.

[Brief explanation of drawings]

Figure IA1 and Figure 2 are front views of the whipper used in the method for foaming chicken eggs, etc. according to the present invention, Figure 3 is an explanatory diagram of the usage form 71, and Figures 4 to 7 are diagrams showing the conventional method and the method of the present invention. This is a photograph showing a cake etc. manufactured by Patent Applicant: Ryo Saito, Masatada Ito (and 1 other person) No. 1 1.'no
2 V1 3 Figure 4 Figure 5 Figure 6 111〒-11 February 17, 1982 [1 Special A1 Office I Shikanjima II + Haruki-dono 1, Indication of the Case 1982 Patent Application No. 127907 No. 1+Ii i
Ministerial affairs that do f2 (Relationship with 'l Patent applicant address IL ill! Person name (5650) Patent attorney Ito Moritada 5, Sode iT2 order] 1 I.) Showa In Year Month Sun G, Nedi Tadashi Glue/Illustrated Specification (1) Specification No. 6171-511'I' 5lyklj
It's been happening for a while now. 1 as per the description, 1111 correct "
! do. [Also, for the foaming process, 1, castella etc. (+3) produced by the 1-rut'1 method and the present invention, 1
Castella etc. (11) manufactured using the 'R1 manufacturing method are the 41st
Figures 1 to 7 show them as C, and they are the same and have the same shape (
The rl quantity ratio in the case of (volume) is also shown in Table 1.
There is. 1 (2) End of page 6 of the same page [Go to attached photo (1) (
4) Supplement 11 from Figure 14 to Figure 7-1. 1] 3 fr5f netlf official book (
Method) % formula % 3, do the nddi i'l-H Relationship with the case Time period Applicant's address 4, agent (1) ``Photograph'' on page 14, line 14 of the specification to ``Comparison diagram-1'' Correct. (2) Correct figures 4 to 7 as shown in the attached sheet.
-::], Display of 'll'l Showa J115fi year 'l! 127th request
107 No. 2, Name of the invention fr: Hit'';Q)ll 1'f force method)yYJli +
'Nokawa Yo ()r: -'1lliil''i Zuron 1 Kushi (!1 Seki IM 'F, i'l Applicant 4, Agent (1) Specification, page 4, line 15 ``nono deru'' Insert the following phrase after -1: [Specifically, the air temperature (
41 river (range of 1'C to 20'C. In other words, blowing air i'l!! 1 degree 10 degrees Celsius is 1 degree while the melted dough flows / 1 + 11 times rlJ to 11 August·
[Because it absorbs cold j1 (5, there is a limit to freezing the foamed dough?' +: Ha. Warm;' Ha (120
The limit layer is at °C. ”

Claims (1)

[Claims] 1. A method for foaming chicken eggs, etc. used in the production of cakes, etc., characterized in that foaming is carried out under normal pressure while actively mixing air into the eggs. foaming method. 2. A whipper for whipping eggs, etc. used in the production of cakes, etc., comprising a wire forming the whipper body;
A whisker 8 for foaming eggs, etc., characterized by having air holes M11:fL on the shaft rod, etc.