JPS6028250B2 - Method for producing porous food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing porous food products such as sponge cakes, cupcakes, breads, etc.

Conventionally, in order to manufacture so-called porous foods such as sponge cakes, cupcakes, and bread, as shown in FIG. .

), put raw materials 4 for a porous cake made of, for example, eggs, sugar, flour, etc., and heat and bake them using electric ant fountains 5 and 6 provided on the lower surface of the floorboard 2 and the ceiling, thereby forming porous foods. I am doing it. Moreover, it is also possible to bake it more easily at home using a gas oven or the like. However, in both cases, the volume of the firing section is large relative to the amount of raw material, and the container is poorly sealed, so that only a small amount of steam generated from the raw material remains in the firing chamber during firing. Therefore, most of the heat that reaches the surface of the raw material is transferred through the air, which results in poor heat transfer and only the surface of the raw material gets burnt, making it difficult for the heat to reach the inside evenly, resulting in a uniform sponge-like food. Hard to obtain. The present invention improves this point and relates to a method for producing a porous food product with uniform texture.

That is, in the present invention, the material for porous food is placed in a heat-resistant container with a high sealability and a volume almost close to the size of the product, and is heated with a heating element attached to the heat-resistant container, thereby discharging the material into the space inside the heat-resistant container. This method is characterized by firing while maintaining the steam generated by the moisture inside under pressure. The present invention will be explained in more detail below with reference to the drawings.

FIG. 2 shows an example of an apparatus suitable for implementing the present invention, in which a heating wire 9 is embedded in the bottom plate 8 of a heat-resistant container 7, and a lid 10 is directly attached to the heat-resistant container 7 so that it can be opened and closed using a hinge 12. The lid body 1 has an electrically heated ant spring buried in it.

This rhombus 10 has some weight and improves the sealing performance of the container. In other words, it can be considered that the conventional cake manufacturing frame is replaced with a heat-resistant material and upper and lower heating sources are attached to the frame. First of all, give the lid 10 to such a person,
Put the soft cake ingredients 4 whose main ingredients are eggs, sugar, and flour inside, close the lid 10, and heat the electric heating elements 9 and 1.
1 is energized.

At the stage when burnt marks are formed on the surface of the raw material 4, the lid 10 is once raised, a breathable nonwoven paper 13 is placed on the surface of the raw material 4, the lid 10 is closed again, and electricity is started again. At this time,
The heating wire 9 may remain energized. The water vapor generated from inside the raw material 4 fills the space E through the nonwoven paper 13, and there is no escape route because the lid body 10 is heavy.
The steam pressure gradually increases and becomes pressurized.

The pressurized state is, for example, about 800 to 90W shipside Hg.
When the space E is filled with steam, the heat transfer from the heating wire 11 inside the lid 10 improves, the firing progresses rapidly, the heat is transmitted to the core of the raw material 4, and the whole material foams uniformly. It is baked into a spongy shape. Note that this series of operations involves inputting the temperature inside the heat-resistant container 1 detected by the sensor 14 at an appropriate position inside the heat-resistant container 1 to the arithmetic controller 15, and sending a command from there to the heating wires 9, 11. By controlling the energization and its intensity, a homogeneous product can be obtained.

Although non-woven paper is used in the above example, it is not necessary to use this material as long as it does not stick to the lid. FIG. 3 shows a device suitable for other implementations, which mainly consists of an iron plate 16 and a lid 17. A heating wire 18 is provided on a heat-resistant material on the lower surface of the iron plate 16, and heats the iron plate 16 from the lower surface. The porous food material 19 placed on the plate is fired.

This is a so-called drop-baking method, but depending on the amount of material, the amount of steam generated may be insufficient, so a steam inlet 20 is provided in the lid 17, and the missing steam is supplied from another source. Good too. In this case, the amount of steam in the container 17 is read by a sensor, and a steam supply device (not shown) is installed.
to issue commands. In this case, the lid body 1
7 may not be made one by one, but may be made in a certain size as shown in FIG.

Moreover, the shape of any of the above devices may be circular or square, or any other shape.The present invention is as described above, and aims to investigate the cause of uneven firing in the secondary pot method and ensure water vapor in the container. This makes it possible to improve heat transfer to the material and achieve uniform firing, and the equipment can be kept compact.
Uniform porous foods can be easily baked for both commercial and home use, and because no heat is wasted, it helps save energy.

Moreover, if a microcomputer is used in combination, a more homogeneous product can be obtained. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an explanatory diagram of a conventional soft cake manufacturing apparatus, and FIGS. 2 and 3 show different embodiments of the apparatus suitable for carrying out the present invention.

FIG. 4 shows a perspective view of FIG. 1... Electric heating pot, 2... Floor board, 3... Wooden frame, 4...
...Raw material, 5,6...Heating wire, 7...Heat-resistant container, 8...Floor plate, 9,11...Heating wire, 10... ... Lid body, 12 ... Hinge,
13...Nonwoven paper, 14...Sensor,
15...Arithmetic controller, 16...Iron plate,
17... Lid body, 18... Electric heating element, 19
... Porous food material, 20 ... Steam inlet.

Figure 1 Figure 2 Figure 3 Figure 4

Claims (1)

[Claims] 1. Place the porous food material in a heat-resistant container with a high sealability and a volume almost close to the size of the product, heat it with a heating element attached to the heat-resistant container, and fill the space inside the heat-resistant container with the material. A method for producing a porous food product, characterized in that baking is performed while maintaining steam generated by moisture in a pressurized state.