JPS625567B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for continuous production of castella cakes, in particular, a method of preheating the dough raw materials for castella cakes without stirring between electrode plates to which alternating current is applied, and coloring the dough raw materials in this preheated state. When baking and manufacturing continuously, preheating the dough raw materials eliminates operations such as stirring and mixing during baking in the kiln, and stirring and smoothing the surface in the wooden frame allows for uniform coloring of the surface. , relates to a method for producing high-quality castella cakes continuously and in mass production.

Generally, castella cakes are manufactured by kneading wheat flour with starch syrup, sugar, eggs, water, etc., putting the dough into wooden boxes, etc., and baking each wooden box in a baking oven. In addition, although this type of manufacturing is suitable for small-scale production, it is not suitable for large-scale production. In addition, the raw materials for castella dough include sugar that is difficult to dissolve, chicken eggs that tend to clump when heated, The dough contains flour, etc. that is difficult to wet, and even if these raw materials with considerably different properties are kneaded using a mixer, they cannot be completely mixed, and countless small air bubbles remain formed in the dough raw materials. ing. For this reason, if you heat the dough raw materials in the frame, the sugar and flour will be undissolved and not completely mixed.
Countless small bubbles coexist, and the whole egg is not heated evenly. Especially, if there is a temperature difference between the surface and the inside, the sugar will not dissolve uniformly and some of the eggs will coagulate. Starchy wetness also becomes sparse,
It is not possible to produce high quality castella. For this reason,
Generally, the frame filled with dough is placed in the kiln,
Depending on the degree of baking, the dough ingredients are taken out and stirred to promote mixing, as well as to remove air bubbles inside, and this operation is repeated several times.
Castella is made by baking the dough. However, this manufacturing method requires considerable skill in selecting the stirring time and stirring method, and
Because high-quality castella is produced only after these operations are repeated several times, castella is generally said to be a product of craftsmanship.

For this reason, in order to eliminate the above-mentioned stirring according to the degree of firing, that is, medium mixing, etc., for example,
As described in No. 45-32911, a method of preparing dough is proposed in which the dough material is preheated to 55±5° C. and stirred with a mixer before baking. However, this adjustment method requires stirring with a mixer, which is complicated, and the dough structure is considerably disturbed.Furthermore, since the preheating temperature is high, close to 60℃, some or a considerable amount of the dough raw materials are Since even the parts are pregelatinized, the coloring that is essential for castella is insufficient and the value of the product is lost.

Therefore, the present inventor conducted detailed research on the mass production of castella cakes, and found that, for example, even if the dough raw materials are not stirred during preheating, if the dough materials are preheated under appropriate conditions, they can be filled into a frame such as a wooden box. However, we found that high-quality castella can be produced by simply baking this frame continuously, without having to mix, stir, or remove air bubbles several times during heating and baking as in conventional methods. Based on this, we have previously proposed a continuous baking device for castella cakes that can perform preheating under appropriate conditions.

In other words, the most important part of this continuous baking equipment is a device for uniformly preheating the dough raw materials. Conventional examples include a device that irradiates the dough materials with microwaves to adjust the temperature, or a heating pipe that heats the dough. Adjustment devices have been proposed, but the former requires high equipment costs to prevent electron leakage, has low thermal efficiency, and is time consuming, while the latter is not suitable for adjusting large amounts of fabric, especially due to the pipe diameter. If it is made thicker and has a larger capacity, there will be a temperature difference between the inside and outside of the dough, which has the disadvantage that the dough cannot be heated evenly, and in any case, it is impossible to achieve preheating conditions suitable for the raw material dough for castella cake.

For this reason, the present inventor has actively researched preheating devices, and developed a device that uniformly heats the dough material between the plates by applying three-phase alternating current between a large number of electrode plates arranged at intervals. Proposed. This preheating device can uniformly heat the dough raw materials to a predetermined temperature, and at this time, each ingredient in the dough raw materials can be heated in a completely mixed state without having to mechanically mix the dough materials, so that the subsequent baking When baked continuously in an oven, high-quality castella cakes could be produced automatically and continuously, and were extremely excellent.

However, even though the dough raw materials preheated in this way are not stirred during preheating and the internal air bubbles are not sufficiently removed, air bubbles from the inside may be removed during subsequent continuous baking, especially when coloring the surface. There was a problem that the coloring appeared on the surface and the coloring was insufficient.

The present invention aims to solve the above-mentioned drawbacks, and in particular,
To propose a production method that can sufficiently color the surface of castella cakes when the dough materials are preheated and then continuously baked to produce castella cakes.

The method of the present invention will be explained in detail below.

Note that FIGS. 1 and 2 are a side view and a plan view of an example of an apparatus for carrying out the method of the present invention.

First, in FIGS. 1 and 2, dough raw materials blended for making castella cake are mixed, and the dough raw materials are fed into a preheating device 2 from a drift lift 1, for example. This preheating device 2 evenly distributes the dough ingredients 45
It can be heated up to about 49 degrees Celsius, and alternating current, especially three-phase alternating current, is applied between a large number of plates, and the polarity of each plate changes periodically, and during this time, the fabric raw material itself changes based on its resistance. The dough is configured to be heated, and the raw dough is preheated by the preheating device 2 without stirring.

Next, the dough raw material heated as described above is stored in a wooden box, and then supplied to the coloring device 2a. The coloring device 2a may be of any type as long as it can heat the surface of the raw material in the wooden box to the required degree, but it is usually an electric type or a gas type as shown in Japanese Patent Publication No. 50-21552. An infrared heating element of the type that is swung by an eccentric wheel perpendicular to the direction of movement of the wooden box is sufficient. Further, after preheating, filling the wooden box, and coloring the dough raw materials as described above, for example, the wooden box is covered with an iron plate, etc., and is usually loaded on the endless track 3 and guided into the baking chamber 4. Firing chamber 4
Heating means are provided above and below the entrance door 5,
The exit door 6 is configured to open and close, and when the raw materials in the wooden box move through the exit door 6, they are baked.

During the preheating, filling the wooden box, coloring, and continuous baking as described above, in the method of the present invention, after preheating, especially after filling the preheated dough raw material into the wooden box, the dough raw material is stirred and its surface is Smooth it out and then color it. If stirring and surface smoothing are performed before the coloring treatment in this manner, the surface of the dough material will be uniformly colored in the subsequent coloring, and high-quality castella cakes can be produced.

In other words, in the castella manufacturing process, air bubbles are generated on the surface of the dough raw material during baking, and for example, a square wooden frame with paper attached to the bottom is placed on a steel plate, and the dough raw material is poured into the frame. If the air bubbles that rise up after a certain period of time are left unattended when the object is pushed into the kiln and fired, heat will pass through the air bubbles, causing local burn spots (so-called uneven firing). . For this reason, baking is carried out by craftsmen who use appropriate tools to slowly stir the dough material in the frame from the bottom, stirring and crushing the air bubbles. Since this process relies on many years of experience and skilled skills, mass production was impossible due to the inefficient and primitive work that required a lot of labor and could result in uneven baking of the product.

Therefore, in the method of the present invention, the dough material is preheated, air bubbles are released from the dough material during this preheating, and the dough material is adjusted, and the dough material is continuously baked in the adjusted state. However, when firing in this manner, it is necessary to raise the preheating temperature to sufficiently remove air bubbles, but if the preheating temperature is set too high, gelatinization progresses, making it difficult to form a castella structure during firing. For this reason, when the preheating temperature is set to a relatively low temperature, coloring actively heats only the surface of the preheated dough raw material, causing bubbles to appear on the surface from inside, creating unevenness, and on top of that,
It was difficult to uniformly color the surface because the firing conditions were different between the surface and the inside. Therefore, the inventor conducted research on this point and found that if the dough material is preheated to 45-49°C and then stirred in a wooden frame in this preheated state and the surface is smoothed, the air bubbles in the dough material will completely disappear. It has been found that the coloring of this tempered state can be done uniformly and in a relatively short time. If the preheating temperature is 45°C or less, the thermal refining during preheating will not be sufficient, the removal of air bubbles will be insufficient, and the coloring of the surface will become sparse, which is undesirable. It's around 48 degrees Celsius, but it's 49 degrees Celsius.
If the temperature exceeds α of the raw dough at the preheating stage,
This is because the carbonation progresses considerably and a good quality castella structure cannot be formed by subsequent firing.

Next, an example will be described.

First, 2.8 kg of sugar, 2.7 kg of chicken eggs, 1.4 kg of wheat flour, 500 g of starch syrup, and 0.18 kg of water were kneaded in a mixer, and this was poured into the preheating device 2 from the drift 1. The preheating device 2 was energized to heat the dough material itself to about 48°C. Thereafter, the dough raw material was supplied into a wooden box, and the dough material in the wooden box was sufficiently stirred with a mixer, and then the surface was leveled. Thereafter, castella was produced by coloring and baking in a conventional manner. For comparison, after filling a wooden box with the dough raw materials preheated as described above, coloring treatment was immediately performed by surface heating in that state, and then baking was performed continuously. As a result, when the degree of coloring of the two was compared, it was found that the castella cake produced by the method of the present invention was uniformly colored everywhere, and the surface structure was completely spongy, and the particles were uniform. On the other hand, the surface of the castella cake of Comparative Example was uniformly colored to some extent, but the surface structure was poor and there were segregated portions of sugar and other substances.

In summary, the method of the present invention allows dough raw materials to be heated at 45 to 49℃.
The dough is preheated at a relatively low temperature and is completely gelatinized in the subsequent firing to form a high-quality castella structure.During firing, especially before coloring, the dough raw materials are stirred and flattened in a wooden box. Therefore, coloring is performed well, and castella cakes with excellent surface texture and high quality texture can be continuously baked. Therefore, it is possible to improve the quality of castella and also to save labor in its production.

[Brief explanation of the drawing]

The drawings show an example of an apparatus for carrying out the method of the present invention, with FIG. 1 being a side view and FIG. 2 being a plan view. Code 1...Dorift, 2...Preheating device, 2a
...Coloring device, 3...Endless orbit, 4...Baking chamber.

Claims (1)

[Claims] 1 Put the dough material for castella cakes into a preheating device that applies alternating current between the electrode plates and periodically changes the polarity of each electrode plate, preheat it to 45 to 49 degrees Celsius, and then place the dough material in a wooden frame, etc. After that, after stirring in this wooden frame etc., smoothing the surface, then heating and coloring the surface of the dough raw material,
A continuous manufacturing method for castella cakes characterized by continuous heating and baking.