Title:
PRODUCTION OF SPONGE CAKE
Document Type and Number:
Japanese Patent JP3129683
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain castella sponge cake (pao de Castella) of high quality with flat surface and fairly unified baking color, as the working environments are improved with excellent operability, while saving energy by providing a foam- stabilizing step to make the foam size fine and homogeneous after the dough is raised in the dough preparation.
SOLUTION: This castella sponge cake-producing process comprises the first step for preparing the seed of dough, the second step for regulating foam sizes in the raised dough and the third step of baking the dough from the second foam-regulating step. The seed dough preferably comprises 100 pts.wt. of eggs, 50-70 pts.wt. of sugar, 5-15 pts.wt. of milk or raw cream, 3-12 pts.wt. of sweet Sake (glutinous rice wine called Minin) for seasoning or an inverted sugar, 10-20 pts.wt. of starch syrup and 40-60 pts.wt. of wheat flour. Further, the second foam size-regulating step includes the following two operations of the filtration where the dough seed solution is filtered through a filter of 16-80 mesh and the casting where the filtrate is cast in a mold as a small stream into a mold.
Inventors:
Tsunematsu Shigeto
Application Number:
JP22013397A
Publication Date:
January 31, 2001
Filing Date:
July 30, 1997
Export Citation:
Assignee:
Tsunematsu Confectionery Co., Ltd.
International Classes:
A23G3/00; A21D6/00; A21D8/00; A23G3/34; (IPC1-7): A21D6/00; A21D8/00; A23G3/00
Domestic Patent References:
| JP4512261B1 | ||||
| JP4532911B1 |
Attorney, Agent or Firm:
Ichiro Enomoto
Previous Patent: JPH03129682
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