JPH0334897B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing cheesecakes and puddings (hereinafter simply referred to as cheesecakes, etc.), and more specifically, when producing cheesecakes and the like by heating,
First, the confectionery dough is dry-heated from above and below by the upper and lower heaters, and at the same time the dough is injected upward from between the lower heaters, and is reheated while passing through the lower heaters, so that the temperature reaches at least
Heating the confectionery dough with heated steam of 100℃ or more,
After that, it relates to a manufacturing method in which coloring treatment is performed by dry heat heating.

In general, cheesecakes, puddings, and other sweets can be divided into those that are manufactured mainly through a steaming process and those that are manufactured mainly through a baking process, but the former are usually made by steaming the pastry dough first. It is manufactured by uniformly heating and then drying and firing. In this method, the confectionery dough is heated with steam intervening in the steaming process, so the inside and outside of the dough is heated evenly and a soft confection can be produced, but the steam solidifies during the steaming process. Since moisture remains after washing, a subsequent drying step is necessary.

In other words, when confectionery dough is continuously moved through a steam oven, etc., and steam is jetted upward from the bottom of the dough to heat it, steam is used as the heating medium, so the inside of the kiln and the ceiling are heated. The steam condenses into water droplets that fall onto the confectionery, and the steam also remains as moisture inside the confectionery. For this reason, sweets that have undergone the steaming process must be dried afterward.

In addition, when baking confectionery dough mainly through the steaming process, the confectionery dough has the advantage of being soft as described above, but there are also problems in fully demonstrating the flavor and taste of the confectionery dough. However, there is a problem that the confectionery becomes white and has no luster at all.

The present invention was established based on the above points, and first, confectionery dough is dry-heated directly from above and below with a dry heat source such as a heater, without evaporation heating using only heated steam, and at the same time, the confectionery dough is heated directly from above and below with a dry heat source such as a heater. The heated steam that is injected upward from between the two is reheated by the lower heater and turned into high-temperature steam of 100℃ or more, which is used to vaporize confectionery dough and produce cheesecakes with a soft texture. To propose a production method that can produce soft confectionery such as cheesecake and pudding without problems such as dew condensation.

Hereinafter, the method of the present invention will be explained in detail based on the drawings.

First, the drawing is a sectional view of an example of the apparatus used to carry out the method of the present invention, and in this drawing, the reference numeral 1 indicates an endless moving track of, for example, a belt, and this track 1 is continuous in the direction of the arrow. At the same time, confectionery dough 3 is placed on the track and moved along with the track 1. Heaters 6 and 5 are arranged above and below this track 1, and a steam injection pipe 2 is arranged between each lower heater 5 and below it, and steam or superheated steam is supplied from these steam injection pipes 2. Spray upward. In this case, the steam is at least
It is necessary to eject water at 100°C, and for this purpose, it is preferable to place a heater 5 directly above it. The reason for this is that after being ejected, the steam is further heated to an appropriate temperature, but it is necessary to keep the steam above 100°C from the top of the cheesecake baking.

To explain in more detail, unless the atmosphere in the kiln 4 is maintained at at least 100°C or higher, cheesecakes, puddings, etc. will not be able to produce the desired color and gloss, and the steam passing through the confectionery dough 3 will not be superheated. As a result, a large amount of moisture remains in the dough after baking, making it impossible to obtain the desired puffiness and, as in the conventional example, a drying process is necessary. On the other hand, the method of the present invention does not have this problem because the confectionery dough is baked using hot steam of at least 100°C or higher.

Additionally, heaters 6 and 5 are provided on the upper and lower sides of the moving track 1.
are arranged, the confectionery dough 3 on the moving track 1 is heated by steam, and the upper and lower heaters 6,
Heat according to step 5. By heating the upper and lower heaters together with superheated steam in this way, the inside of the confectionery dough 3 is heated uniformly, while the confectionery dough 3
Almost no moisture remains in the cake, and cheesecakes and the like can be baked without drying out afterwards.

In addition, in this case, when heated by the upper and lower heaters, the steam ejected from the lower steam injection pipe 2 passes through the confectionery dough 3 and loses heat, and even if it reaches the ceiling of the oven 4, etc. Since it is heated by the heater 6, there is almost no condensation on the ceiling.
Further, the upper heater 6 may be any means as long as it can maintain the temperature at 140° C. or higher using steam, but a far-infrared heater is sufficient as usual. In other words, when the steam atmosphere is maintained at 140°C or higher using this heater 6, condensation on the ceiling is completely prevented, the amount of steam is properly adjusted, and an appropriate amount of moisture is retained, making cheesecake, etc. There is no need to subsequently dry the product.

In this case, if the product is a pudding rather than a cheesecake, the desired color and gloss have been generated on the surface by baking in a high-temperature steam atmosphere as described above, so it is sufficient to let it cool naturally after that. but,
When making a cheesecake, it is preferable to heat the cake to the desired degree of color and gloss to form brown marks. Further, for this coloring treatment such as browning, it is also possible to normally provide a part of the oven 4 with heaters 7 as shown in the figure, and to generate browned marks on the surface using only these heaters 7. Although it is not necessary to provide a steam injection pipe or the like below this heater 7, a heater 5 may be provided as required, and a reflective plate 7a may be provided around each heater 7. It is preferred that the surface of the product, such as cheesecake, is well heated.

In addition, when confectionery dough is continuously baked in a steam atmosphere along with moving track 1 as described above, 100
℃ or more x 20-80 minutes, especially for cheesecakes
It can be baked for 50 to 80 minutes, or 20 to 30 minutes for pudding. If this condition is not met, the confectionery dough will not be baked soft. Especially, if the temperature is low or the baking time is short, moisture will remain in the confectionery dough and drying will be necessary, and the color and softness will be reduced. The color is lost and the product turns white.

As explained in detail above, in the method of the present invention, first, heating is performed using a heater and at the same time, heating is performed with steam superheated to a high temperature, and thereafter, the heating is limited to the level of coloring. Cheesecakes, etc., which are said to only be obtained by steaming, can be obtained in a very short time, and products such as cheesecakes can be produced very easily, without problems caused by the evaporation process.

[Brief explanation of the drawing]

The drawing is a cross-sectional view of an example of an apparatus used to carry out the method of the invention. Code 1... Orbit, 2... Steam injection pipe, 3... Confectionery dough, 4... Kiln, 5, 6, 7... Heater,
7a...Reflector.

Claims (1)

[Claims] 1. When producing cheesecake or pudding by heating and baking confectionery dough on a continuously moving moving track, first, the confectionery dough, etc. is dry-heated between the upper and lower heating heaters, and at the same time, the confectionery dough, etc. Heating steam is injected upward from the lower heater, and the temperature of this upward steam is raised to at least 100°C or higher by the lower heater to heat the confectionery dough, while the steam reaching the upper part is heated by the upper heater. 140
A method for producing cheesecakes and puddings, which comprises maintaining the confectionery dough at a temperature above ℃, and then coloring the surface of the confectionery dough by heating it with dry heat.