JPS5934836A - Production of castella - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improvement in a method for producing castella castella.

When mixing flavoring materials such as sesame, cheese, peanuts, or almonds into castella raw materials, the conventional method is to mix the flavoring materials in advance into the castella raw materials before baking, and then remove the kernels from the mixed raw materials. Because the method of baking the castella cake in a bun etc. was adopted, the flavoring materials mixed into the castella raw material until it hardened by baking settled at the bottom due to the difference in the ratio of 1, which caused the castella cake to become hard to finish baking. There was a problem in that the density of the castella cake was uneven in the upper and lower portions, flavoring materials such as sesame seeds could not be distributed uniformly, and the peanuts and almonds absorbed the moisture in the castella raw material, impairing its original flavor.

Therefore, the present invention aims to solve all of these problems and provide a method for producing castella cake that makes use of the flavor of the flavoring materials and can be baked in a state in which the flavoring materials are evenly distributed in the castella cake. The gist is a method for producing castella castella, which is characterized in that a flavor material is mixed into the castella raw material during the baking process of the castella raw material, after the castella raw material is converted into dextrin and before it hardens.

An embodiment of the castella castella manufacturing method according to the present invention will be described in detail below.

First, a certain proportion of sugar, eggs, thin ice cream, etc. are whipped with a mixer, and then a certain proportion of powder is added and mixed to make a castella raw material. In addition, in the conventional method, flavor materials were also mixed together with the powder.

The castella raw material made as described above is poured into a wooden frame equipped with a castella mount, etc. in advance, and then placed in an oven preheated to an appropriate temperature and baked. During this baking stage, that is, until the castella raw material 1 is placed in the oven and baked, the operations of removing bubbles and heating the castella raw material 1 are carried out several times. The process of removing bubbles is to mix the castella cake uniformly using a spatula to prevent the bubbles from rising inside the castella raw material due to their buoyancy and gradually concentrating in the upper layer, as the castella raw material has fluidity in the early stages of baking. In addition, warming work involves using a spatula, etc. to equalize the heating temperature of the castella ingredients inside and outside in order to prevent heating from the top and bottom in the oven and only the upper and lower layers being strongly heated. This refers to the work of mixing the mixture as if it were mixed. Therefore, by mixing using a spatula or the like, foam removal and warming operations can be performed at the same time.

In the process of removing bubbles and heating in this way, the castella raw material gradually turns into dextrin due to heating, becomes paste-like, and then gradually begins to harden.

The present invention focuses on the fact that the Castella castella raw material turns into dextrin and becomes pasty during the baking process, and is designed to incorporate flavor materials after the kernels are turned into dextrin and before they solidify. In other words, if flavoring materials such as jizz or peanuts are mixed into the paste-like castella raw material that has been converted into dextrin, the mixed flavoring materials will settle to the bottom due to the difference in specific gravity since the castella raw material itself has no fluidity. It produces kernels that maintain a uniform distribution, and since it is dextrinized and is being fired, it has less moisture.

Therefore, there is no chance that the mixed peanuts will absorb water and become soggy.

As explained in detail above, according to the present invention, the flavoring materials, which were conventionally mixed before baking, are mixed in after the castella raw material is converted into dextrin in the baking process and before it solidifies, thereby increasing the flavoring materials. It has the effect of being able to maintain the original flavor of the castella while still allowing it to be grilled to a U' state that is evenly distributed in the castella.

Patent applicant Zenji Uchiyama

Claims (1)

[Claims] l In the process of baking castella raw materials, castella mtL
A method for producing castella cake, which comprises mixing a flavoring material into the raw material for castella cake after it has been converted into a dextrin and before it hardens.