JPH0622432B2 - Method for producing hot cake having cup-like shape - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a hot cake having a cup-like shape, which can be filled with various topped food materials such as natural cheese and fruit sauce.

Conventional technology Conventionally, hot cakes are usually made by mixing chicken flour in an amount of about 50 parts by weight with respect to 100 parts by weight of wheat flour, to which sugar, milk, fats and oils, baking powder, etc. are added and kneaded with water. It is manufactured by baking dough.

With the recent trend of fashionable foods and drinks, the combination of different kinds of foods has become popular, and various so-called topping products are placed on top of it. Being tried.

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The present invention has been made in view of the above-mentioned situation, in which a hot cake is baked into a cup shape, and It is an object of the present invention to provide a production method for producing a new type of hot cake having a soft texture and a uniform texture, while allowing a portion to be filled with various toppings such as natural cheese and fruit sauce.

The present invention will be described in detail below.

Structure of the Invention The feature of the method for manufacturing a hot cake according to the present invention is that the inner diameters of the openings are the same. Mold and Each of the molds made by combining the molds is filled with hot cake dough whose main ingredient is about 50 to 100 parts by weight of egg mixed with 100 parts by weight of wheat flour. It is to obtain a hot cake having a cup-like shape by superposing the dough surfaces of the above-mentioned molds on each other and steaming them.

Means for Solving the Problems In the present invention, first, in order to homogenize the shape retention and internal structure of the baked hot cake, the amount of chicken eggs in the raw material formulation for preparing the dough is adjusted to a particular range. The dough is mainly composed of a mixture of 50 to 100 parts by weight, preferably 70 to 80 parts by weight, of chicken eggs based on 100 parts by weight of wheat flour. That is, by increasing the mixing ratio of hen's eggs to flour to be higher than that of hot cake dough that is generally used in the past, the internal structure of the cake after baking becomes dense, and the so-called "standing" rich soft texture is obtained. Will be presented.

In this case, if the amount of egg white in the chicken egg is adjusted so that the ratio of egg white to the whole egg is 20: 1 to 1: 1, preferably 15: 1 to 2: 1, the above tissue becomes even better. .

When preparing dough, an emulsifying foaming agent such as glycerin fatty acid ester, sucrose fatty acid ester or sorbitan fatty acid ester is added to 100 parts by weight of wheat flour in an amount of 0.5 parts by weight.
~ 2.5 parts by weight, preferably 1.0-1.5 parts by weight, has the effect of improving the freeze resistance of the cake and preventing aging, and the ratio of sugar to starch syrup as a sweetener is 10: 1 to 3:
When mixed in a ratio of 1, preferably 7: 1 to 5: 1, a glossy color tone can be obtained after baking the dough.

In the present invention, next, the hot cake dough prepared by the above-mentioned composition is used. Mold and Each of the molds is filled and baked, and when the molds are in a semi-baked state, the dough surfaces of both molds are superposed and steamed to form a cup-shaped hot cake. In this case, the filling amount of the dough into each of the molds is set to be half the depth of each mold or less.

This is to prevent the development of "standing" from being impeded due to mold clogging when the dough expands due to baking after stacking as described above, and at the same time, the saturated state of steam in the steaming process. This is because the space is secured to obtain a softer steaming finish.

In order to superimpose the material surfaces of the molds of the above-mentioned molds, it is preferable to use an apparatus in which the respective mold plates on which a plurality of molds of the respective molds are formed are connected by screw numbers or the like so that they can be superposed on each other.

In order to prevent the boundary line at the joint after firing from remaining during this superposition, it is preferable to carry out the semi-baked state of the dough filled in each mold as follows.

In other words, when the dough is filled in the mold that is on the upper side (side that will be the lid) during stacking, the product temperature is 30 ° C or higher, and the baking plate surface temperature is 190 to 200 ° C for 30 to 60 seconds. When the dough is filled in the mold with a temperature of 15 to 20 ° C and the surface temperature of the baking plate is 150 to 170 ° C, the semi-baked dough surface on the lid side is overlaid and steamed. When it is carried out, no joints are found on the side surface of the obtained hot cake product (portion in contact with the wall surface of the mold), and no boundary line is left in its internal structure, which has a uniform and large amount of "standing" structure. A thick concave cup-like shape is obtained.

According to the present invention, the hot cake having the cup-like shape obtained as described above has a dent in the central portion thereof, so that various portions of various topped food materials such as natural cheese, fruit sauce, processed meat products, vegetables, etc. Since it can be filled, it can be used as a variety of favorite foods not found in conventional hot cakes.

Also, this hot cake can be stored for a long time by filling it with a topping material and freezing, and when it is edible, it can be easily cooked in a microwave oven or an oven toaster.

Hereinafter, the present invention will be described more specifically with reference to examples.

Example Preparation of Hot Cake Dough: The raw materials were mixed in the following proportions.

(Parts by weight) Wheat flour 20.0 Egg 18.0 Sugar 11.0 Syringe 2.0 Skim milk powder 2.0 Vegetable oils and fats 2.0 Glycerin fatty acid ester 0.3 Salt 0.1 Western sake 1.0 Baking powder 0.5 Flavoring agent 0.1 Water 18.0 When mixing the above ingredients, first, chicken egg, sugar and starch syrup After mixing the oil and fat and the emulsifier and whipping for 2 to 3 minutes, add water to the Western liquor and flavoring agent and whip for 15 to 30 seconds, and then add flour, skim milk powder, baking powder and salt for 30 seconds to 1 After mixing for a minute, water was further added and the mixture was mixed for a few minutes to prepare a dough.

Baking of dough: The dough prepared as described above has an inner diameter of about 11 cm for each opening. Mold and A plurality of molds, each of which was arranged in parallel with each other, were connected in series so as to be superposed, and each mold set was filled with about half the depth of each mold. When filling each mold with dough, heat the baking plate surface temperature of each mold in the upper row (lid side) to 190 to 200 ° C when stacking the molds.
Set the surface temperature of the firing plate of each mold on the lower side to 1
Fill the dough that has been heated to 50 to 170 ℃ with each dough, bake for 30 to 60 seconds in each mold in the upper row, fill in each mold in the lower row and cook raw The molds in both rows are stacked on top of each other
Steamed for ~ 5 minutes.

After steaming, the baked hot cake was released from each mold to obtain a product. The obtained hot cake had a thick cup-like shape, the boundary line of the overlapping parts by each mold was not seen, and the texture of the cake itself was "fluffy" with many uniform "standings". It feels smooth and the surface is smooth and glossy.

This hot cake can be used as it is as it is by filling various recessed portions with various toppings such as natural cheese or fruit sauce.

It is also possible to fill the recessed portion with a topping such as meat and raw vegetables, freeze it by a conventional method, and package it to provide it as a frozen food. When eating such frozen foods, it is advisable to put them in a microwave oven or oven toaster and cook them.

Claims (5)

[Claims] 1. The inner diameters of the openings are the same. Mold and Each of the molds made by combining the molds is filled with hot cake dough whose main ingredient is about 50 to 100 parts by weight of egg mixed with 100 parts by weight of wheat flour. A method for producing a hot cake having a cup-like shape, characterized in that the dough surfaces of the above-mentioned molds are overlapped and steamed at the time of tanning. 2. The production method according to claim 1, wherein the amount of egg white in the chicken egg is adjusted so as to be 5 to 100 parts by weight with respect to 100 parts by weight of the whole egg. 3. The method according to claim 1, wherein the hot cake dough is filled in about half or less of the inner volume of each mold. 4. The method according to claim 1, wherein the hot cake dough is obtained by adding 0.5 to 2.5 parts by weight of an emulsifying foaming agent to 100 parts by weight of wheat flour. 5. The method according to claim 1, wherein the hot cake dough is prepared by mixing 70 to 80 parts by weight of chicken eggs with 100 parts by weight of wheat flour.