JPH04311340A - Preparation of sponge cake - Google Patents
Preparation of sponge cakeInfo
- Publication number
- JPH04311340A JPH04311340A JP3105076A JP10507691A JPH04311340A JP H04311340 A JPH04311340 A JP H04311340A JP 3105076 A JP3105076 A JP 3105076A JP 10507691 A JP10507691 A JP 10507691A JP H04311340 A JPH04311340 A JP H04311340A
- Authority
- JP
- Japan
- Prior art keywords
- sponge
- gelatin
- confectionery
- weight
- whipping
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 108010010803 Gelatin Proteins 0.000 claims abstract description 21
- 229920000159 gelatin Polymers 0.000 claims abstract description 20
- 239000008273 gelatin Substances 0.000 claims abstract description 20
- 235000019322 gelatine Nutrition 0.000 claims abstract description 20
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 235000013601 eggs Nutrition 0.000 claims abstract description 7
- 235000019197 fats Nutrition 0.000 claims abstract description 5
- 235000019198 oils Nutrition 0.000 claims abstract description 5
- 235000013365 dairy product Nutrition 0.000 claims abstract description 4
- 235000014103 egg white Nutrition 0.000 claims abstract description 4
- 210000000969 egg white Anatomy 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract 2
- 235000009508 confectionery Nutrition 0.000 claims description 48
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 5
- 239000003925 fat Substances 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000010304 firing Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 19
- 238000000034 method Methods 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 11
- 239000000203 mixture Substances 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 7
- 241000209140 Triticum Species 0.000 abstract description 4
- 235000021307 Triticum Nutrition 0.000 abstract description 4
- 102000002322 Egg Proteins Human genes 0.000 abstract description 3
- 108010000912 Egg Proteins Proteins 0.000 abstract description 3
- 238000013329 compounding Methods 0.000 abstract 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 230000007423 decrease Effects 0.000 description 6
- 235000013345 egg yolk Nutrition 0.000 description 4
- 210000002969 egg yolk Anatomy 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 235000019629 palatability Nutrition 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 230000005484 gravity Effects 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 102000009027 Albumins Human genes 0.000 description 2
- 108010088751 Albumins Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 150000005846 sugar alcohols Polymers 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は、スポンジ菓子の製法に
関するものであり、特に水分活性値を低下させてもしっ
とり感を有しているスポンジ菓子の製法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing sponge confectionery, and more particularly to a method for producing sponge confectionery that retains a moist feel even when its water activity value is lowered.
【０００２】0002
【従来の技術】従来、スポンジ菓子等の焼成菓子として
は弾力性、口溶け等において優れたテクスチャー （組
織） を有する製品が望まれ、このようなスポンジ菓子
の製法として種々の方法が知られている。[Prior Art] Conventionally, baked confectionery such as sponge confectionery has been desired to have an excellent texture (structure) in terms of elasticity, melting in the mouth, etc., and various methods have been known for manufacturing such sponge confectionery. .
【０００３】上記のようなスポンジ菓子の製法としては
、例えば小麦粉を主体とする配合原料に澱粉又はその分
解物を発酵させて得られる多糖類ガムを ０．１ −
２．０ 重量 ％（小麦粉に対して） 若しくは多糖類
ガムを ０．１ − ２．０ 重量 ％ （小麦粉に対
して）に、多価アルコール及び澱粉分解化合物 １０
− ４０ 重量部、界面活性剤 １０ − ６０重量部
、合成及び天然高分子化合物 １ − ５ 重量部、蛋
白質 １ − ５ 重量部よりなる品質改良剤 ２ −
７ 重量 ％ （小麦粉に対して） を併用した添加
物を配合する洋菓子の品質改良法 （特公昭 ４４ −
３１７４６） が知られている。[0003] As a method for producing the above sponge confectionery, for example, a polysaccharide gum obtained by fermenting starch or its decomposition product to a blended raw material mainly composed of wheat flour is mixed with 0.1 -
2.0% by weight (based on wheat flour) or polysaccharide gums to 0.1 - 2.0% by weight (based on flour), polyhydric alcohols and starch-degrading compounds 10
- Quality improver consisting of 40 parts by weight, surfactant 10 - 60 parts by weight, synthetic and natural polymer compounds 1 - 5 parts by weight, protein 1 - 5 parts by weight 2 -
7% by weight (based on wheat flour) of a method for improving the quality of Western confectionery by incorporating additives (Special Publication No. 44-
31746) is known.
【０００４】更に動物、植物、微生物由来の水溶性糊料
の添加量を仕込み量に対して ０．１ −０．５ 重量
％ に、又はグルテンの添加量を仕込み量に対して
１．０ − １．５ 重量 ％に設定する焼成菓子の製
法 （特開昭 ６１ − １８７７４０） 等も知られ
ている。[0004] Furthermore, the amount of water-soluble thickening agent derived from animals, plants, or microorganisms is increased to 0.1-0.5% by weight based on the amount of preparation, or the amount of gluten added is adjusted to the amount of preparation.
A method for manufacturing baked confectionery in which the content is set at 1.0 to 1.5% by weight (Japanese Patent Application Laid-Open No. 187740/1986) is also known.
【０００５】[0005]
【発明が解決しようとする課題】しかしながら、上記の
特公昭 ４４ − ３１７４６ 公報に開示されている
スポンジ菓子の製法においては、配合原料に多糖類ガム
とグリセリンのごとき多価アルコール、メチルセルロー
ス、界面活性剤を主体とした品質改良剤を併用して製品
の老化を遅延させる手段を講じているが、製品中の水分
活性が高く且つ微生物の増殖抑制が充分に行われていな
いために長期間にわたる保存は不可能であり、更に老化
によりテクスチャーが経時的に低下するのを避けられな
い点に課題がある。[Problems to be Solved by the Invention] However, in the method for manufacturing sponge confectionery disclosed in the above-mentioned Japanese Patent Publication No. 44-31746, the raw materials include polysaccharide gum, polyhydric alcohol such as glycerin, methylcellulose, and surfactant. Measures have been taken to delay the aging of the product by using a quality improver mainly based on This is not possible, and furthermore, there is a problem in that the texture deteriorates over time due to aging.
【０００６】一方、上記の特開昭 ６１ − １８７７
４０ 公報に開示されている方法においては、グルテン
の量が ０．５ 重量％迄と規定されているが、スポン
ジ菓子の場合、このような量でグルテンを配合しても製
品に適度の「しっとり感」をもたらすには至らない。On the other hand, the above-mentioned Japanese Patent Application Laid-Open No. 61-1877
40 In the method disclosed in the official publication, the amount of gluten is specified to be up to 0.5% by weight, but in the case of sponge confectionery, even if such an amount of gluten is added, the product will not have a moderate amount of "moistness". It is not enough to bring about a feeling of "feeling".
【０００７】[0007]
【課題を解決するための手段及び作用】本発明によれば
、上記の課題は砂糖、卵、小麦粉、油脂、乳製品等の基
本配合原料の他にゼラチンを配合し、ホイップし、焼成
することを特徴とする、スポンジ菓子の製法により解決
される。即ち、本発明方法はゼラチンを配合することに
より、水分含有量を低下させ、その結果焼成後における
水分活性値 （ＡＷ） が低下してもスポンジ菓子に適
度な弾力性としっとり感とをもたらすテクスチャーにな
すことを可能にするのである。[Means and effects for solving the problem] According to the present invention, the above problem is solved by blending gelatin in addition to basic ingredients such as sugar, eggs, flour, fats and oils, and dairy products, whipping, and baking. The problem is solved by a method for manufacturing sponge confectionery characterized by the following. That is, the method of the present invention reduces the water content by incorporating gelatin, and as a result, even if the water activity value (AW) after baking decreases, the texture provides sponge confectionery with appropriate elasticity and moist feeling. It enables us to do what we do.
【０００８】本発明において砂糖、卵製品、小麦粉、油
脂、乳製品等の基本配合原料は限定を企図しているもの
ではなく、通常のスポンジ菓子等の焼成菓子に使用され
ているものを例示しているに過ぎず、これらは製造しよ
うとする製品に応じて適宣選択して使用することができ
る。[0008] In the present invention, the basic blended raw materials such as sugar, egg products, flour, fats and oils, and dairy products are not intended to be limited, but are exemplified by those used in baked confectionery such as ordinary sponge confectionery. These can be selected and used as appropriate depending on the product to be manufactured.
【０００９】本発明方法において用いるゼラチンは、如
何なる種類のものであっても差し支えないが、その粘度
はスポンジ生地の仕込から考えると低い方が好ましく、
その固さはできあがる製品であるスポンジ菓子のテクス
チャーに影響する。ゼラチンの添加量は、１ − ４
重量 ％ が好ましい。何故ならば、１ 重量 ％ 未
満では適度の弾力性及びしっとり感を有するテクスチャ
ーをスポンジ菓子製品にもたらし得ず、又 ４ 重量
％ 以上では、仕込の際に生地の比重が下がらず、焼成
中における水分の蒸散が適当なものとはならず、その結
果できあがるスポンジ菓子は粘弾性を有するものとなっ
て商品価値に著しい低下が生じるからである。[0009] The gelatin used in the method of the present invention may be of any type, but its viscosity is preferably low considering the preparation of the sponge dough.
Its hardness affects the texture of the finished sponge cake. The amount of gelatin added is 1-4
Weight % is preferred. This is because if the amount is less than 1% by weight, it will not be possible to provide the sponge confectionery product with a texture with appropriate elasticity and moist feeling, and if the amount is less than 4% by weight
% or more, the specific gravity of the dough does not decrease during preparation, moisture evaporation during baking is not appropriate, and as a result, the resulting sponge confectionery becomes viscoelastic, resulting in a significant decrease in product value. This is because it occurs.
【００１０】本発明方法により製造された焼成菓子は焼
成後の水分含量が ３５ 重量 ％ 以下、好ましくは
１８ − ２７ 重量 ％ であることが好ましい。
何故ならば、水分含有量が ３５ 重量 ％ 以上であ
ると微生物の増殖抑制効果が減少し、又水分活性値が
０．９２ となって常温での保存性が低下するからであ
る。The baked confectionery produced by the method of the present invention preferably has a moisture content of 35% by weight or less, preferably 18-27% by weight after baking. This is because when the water content is 35% by weight or more, the effect of inhibiting the growth of microorganisms decreases, and the water activity value decreases.
This is because it becomes 0.92 and the storage stability at room temperature decreases.
【００１１】[0011]
【実施例等】次に、実施例及び試験例により本発明を更
に詳細に且つ具体的に説明する。尚、以下における「％
」表示は重量基準によるものである。[Examples, etc.] Next, the present invention will be explained in more detail and concretely using Examples and Test Examples. In addition, “%” in the following
”Displays are based on weight.
【００１２】実施例 １ （共立て法）全卵 ３５．９
０％、卵黄 ３．５９％、砂糖 ２１．５４％、ソルビ
トール ５．３９％、アルブミン ０．５４％、ゼラチ
ン ２．７０％ 及び水 ４．８５％ を添加してホイ
ップし、次いで、小麦粉 （薄力粉） １７．９５％、
ベーキングパウダー ０．５４％、油脂 ７．００％
を添加して軽く撹拌した （但し、上記のゼラチンは、
ゼラチンを上記の配合水に添加し、６０℃ の湯煎につ
けてゼラチンを膨潤させておいたものである）。得られ
た菓子生地をケーキ型内に流し込み、１８０℃ で焼成
することによりスポンジ菓子を得た。該スポンジ菓子は
テクスチャーが良好であり、しっとり感においても優れ
ていた。尚、焼成後におけるスポンジ菓子の水分含量及
び水分活性値は、それぞれ、２３．０％ 及び ０．８
３ であった。Example 1 (Kyoritsu method) Whole egg 35.9
0%, egg yolk 3.59%, sugar 21.54%, sorbitol 5.39%, albumin 0.54%, gelatin 2.70% and water 4.85% and whipped, then flour (soft flour ) 17.95%,
Baking powder 0.54%, fats and oils 7.00%
was added and stirred lightly (however, the above gelatin
Gelatin was added to the above blended water and soaked in a hot water bath at 60°C to swell the gelatin). The resulting confectionery dough was poured into a cake mold and baked at 180°C to obtain a sponge confectionery. The sponge confectionery had good texture and excellent moistness. The moisture content and water activity value of the sponge confectionery after baking were 23.0% and 0.8, respectively.
It was 3.
【００１３】実施例 ２ （別立て法）実施例 １ に
おけると同一の配合で、但し全卵を卵白と卵黄とに分け
、この卵白に砂糖 １６．１６％、ゼラチン ２．７０
％、水 ４．８５％ を添加してホイップしたもの （
但し、ゼラチンは実施例 １におけると同様に配合水に
添加して膨潤させておいたもの）と、卵黄を含む残余の
諸原料を別途にホイップしたものとを加えて軽く撹拌し
た。得られた菓子生地をケーキ型内に流し込み、１７０
℃ で焼成することによりスポンジ菓子を得た。該スポ
ンジ菓子はテクスチャーが良好であり、しっとり感にお
いても優れていた。尚、焼成後におけるスポンジ菓子の
水分含量及び水分活性値は、それぞれ、２３．３ ％及
び ０．８３ であった。Example 2 (Separate preparation method) Same composition as in Example 1 except that whole eggs were separated into egg whites and egg yolks, and the egg whites were mixed with 16.16% sugar and 2.70% gelatin.
%, whipped with 4.85% water (
However, gelatin was added to the blended water and swollen in the same manner as in Example 1), and the remaining raw materials including egg yolk were separately whipped and stirred lightly. Pour the obtained confectionery dough into a cake mold,
Sponge confectionery was obtained by baking at °C. The sponge confectionery had good texture and excellent moistness. The moisture content and water activity value of the sponge confectionery after baking were 23.3% and 0.83, respectively.
【００１４】試験例 １
実施例 １ に記載の配合中におけるゼラチンの添加
量を変化させ且つ実施例 ２に記載の要領で、即ち別立
て法で菓子生地を調製し、焼成することによりスポンジ
菓子を試作した （尚、ゼラチンの膨潤・溶解には水分
が必要であり、従ってゼラチンの添加量が多い場合には
、全卵、卵黄及びアルブミンの量を減じ、その分を水に
代替した）。得られたスポンジ菓子につき、２０ 名の
専門家パネルにより食感及び嗜好性を調べた結果は下記
の表１に示される通りであった。この表１からゼラチン
の配合量は １ − ４ 重量 ％ が適当であること
が判る。Test Example 1 Sponge confectionery was prepared by varying the amount of gelatin added in the formulation described in Example 1 and preparing and baking confectionery dough in the manner described in Example 2, that is, by the separate method. A prototype was made (note that water is necessary for gelatin to swell and dissolve, so if a large amount of gelatin was added, the amounts of whole eggs, egg yolks, and albumin were reduced and water was substituted). The texture and palatability of the obtained sponge confectionery were examined by a panel of 20 experts, and the results were as shown in Table 1 below. From Table 1, it can be seen that the appropriate amount of gelatin to be blended is 1-4% by weight.
【００１５】[0015]
【表１】
注 ： 嗜好性は弾力、口溶
け、食感等につき良好なスポンジ菓子を２、やや良好な
スポンジ菓子を１、並のスポンジ菓子を０、やや不良な
スポンジ菓子を−１、不良なスポンジ菓子を−２として
総合評価し、その平均点を以って示されている。[Table 1] Note: Regarding palatability, sponge sweets with good elasticity, melting in the mouth, texture, etc. are rated 2 for sponge sweets, 1 for fair sponge sweets, 0 for average sponge sweets, -1 for sponge sweets with slightly poor taste, and 1 for poor sponge sweets. Sponge sweets were given a comprehensive evaluation of -2, and the average score is shown.
【００１６】試験例 ２
実施例 １ に示した配合での製法（共立て法）、実施
例 ２ に示した配合での製法 （別立て法） を改め
て実施して被験品としての本発明によるスポンジ菓子を
製造し、又実施例 １ に示されている配合と製法で、
但しゼラチンを添加せずに、対照品としての ２ 種類
のスポンジ菓子を製造した （対照品 １ と ２ と
は焼成時間を変化させることにより水分活性値を異なら
しめたものである）。得られた各スポンジ菓子について
、見掛け比重や水分活性を測定し、又常温で３０ 日間
保存した後に ２０ 名の専門家パネルにより官能試験
を実施した。これらの結果は下記の表２に示されている
。尚、保存に際しては、スポンジ菓子 １４ｇにつき
０．２ｍｌ のエチルアルコールを添加した。この表２
に示される結果から、ゼラチンを配合しないでもテクス
チャーに「しっとり感」をもたらし得るが、この場合に
は製品の水分含量を高めておかねばならない （水分活
性値が高い） ので保存性が低下してしまうことが判り
（対照品２）、又実施例 １ による共立て法と実施
例 ２ による別立て法と比較する場合に、保存性を考
慮に入れると別立て法の優れていることが判る （被験
品２）。Test Example 2 The manufacturing method using the formulation shown in Example 1 (co-preparation method) and the manufacturing method using the formulation shown in Example 2 (separate preparation method) were carried out again to produce a sponge according to the present invention as a test product. Confectionery is manufactured, and with the formulation and manufacturing method shown in Example 1,
However, two types of sponge confectionery were produced as control products without adding gelatin (Control products 1 and 2 had different water activity values by changing the baking time). The apparent specific gravity and water activity of each sponge confectionery obtained were measured, and after being stored at room temperature for 30 days, a sensory test was conducted by a panel of 20 experts. These results are shown in Table 2 below. When storing, please note that for each 14g of sponge cake
0.2 ml of ethyl alcohol was added. This table 2
From the results shown in , it is possible to create a moist texture without adding gelatin, but in this case, the water content of the product must be high (high water activity value), which reduces shelf life. When comparing the joint preparation method according to Example 1 and the separate preparation method according to Example 2, it can be seen that the separate preparation method is superior when preservability is taken into account (Comparative product 2). Test product 2).
【００１７】[0017]
【表２】
注 １ ： 見掛け比重はメスシリン
ダーに菜種油と被測定物とを入れ、被測定物が存在しな
い場合との差で被測定物の見掛け体積を測定・算出し、
該値で被測定物の重量を割ることにより算出した値で表
示。
２ ： 嗜好性は弾力、口溶け、食感等につき良好なス
ポンジ菓子を２、やや良好なスポンジ菓子を１、並のス
ポンジ菓子を０、やや不良なスポンジ菓子を−１、不良
なスポンジ菓子を−２として総合評価し、その平均点を
以って示されている。
３ ： 対照品 ２ は、保存日数 ５ 日間で「カビ
」が発生したために、嗜好性試験に供し得なかった。[Table 2] Note 1: To determine the apparent specific gravity, put rapeseed oil and the object to be measured in a graduated cylinder, measure and calculate the apparent volume of the object to be measured based on the difference between when the object to be measured is not present, and
Displayed as a value calculated by dividing the weight of the object to be measured by the value. 2: Regarding palatability, 2 for sponge sweets with good elasticity, melting in the mouth, texture, etc., 1 for fair sponge sweets, 0 for average sponge sweets, -1 for slightly poor sponge sweets, -1 for poor sponge sweets. The overall evaluation is given as 2, and the average score is shown. 3: Control product 2 could not be subjected to the palatability test because "mold" developed within 5 days of storage.
【００１８】[0018]
Claims (4)
基本配合原料の他にゼラチンを配合し、ホイップし、焼
成することを特徴とする、スポンジ菓子の製法。1. A method for producing sponge confectionery, which comprises blending gelatin in addition to basic ingredients such as sugar, eggs, flour, fats and oils, and dairy products, followed by whipping and baking.
１ − ４ 重量 ％ であることを特徴とする、請求
項１に記載のスポンジ菓子の製法。[Claim 2] The blending amount of gelatin is based on the preparation amount.
The method for producing a sponge confectionery according to claim 1, characterized in that the content is 1 to 4% by weight.
イップし、他の諸原料については別途に配合してホイッ
プさせ、次いで両者を一体にして攪拌することにより菓
子生地を調製することを特徴とする、請求項１又は２に
記載のスポンジ菓子の製法。[Claim 3] Confectionery dough is prepared by blending and whipping gelatin, egg whites, and sugar, blending and whipping other ingredients separately, and then stirring the two together. The method for producing a sponge confectionery according to claim 1 or 2.
％ 以下になされることを特徴とする、請求項１、２又
は３に記載のスポンジ菓子の製法。[Claim 4] The moisture content is reduced to 35% by weight by firing.
% or less, the method for producing a sponge confectionery according to claim 1, 2 or 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3105076A JPH04311340A (en) | 1991-04-11 | 1991-04-11 | Preparation of sponge cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3105076A JPH04311340A (en) | 1991-04-11 | 1991-04-11 | Preparation of sponge cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04311340A true JPH04311340A (en) | 1992-11-04 |
Family
ID=14397850
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3105076A Pending JPH04311340A (en) | 1991-04-11 | 1991-04-11 | Preparation of sponge cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04311340A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008125445A (en) * | 2006-11-21 | 2008-06-05 | Nitta Gelatin Inc | Heat-processed food |
| JP2008125447A (en) * | 2006-11-21 | 2008-06-05 | Nitta Gelatin Inc | Egg processed food |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS575649A (en) * | 1980-04-21 | 1982-01-12 | Pavlova Pantry Marketing Pty | Food additive |
-
1991
- 1991-04-11 JP JP3105076A patent/JPH04311340A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS575649A (en) * | 1980-04-21 | 1982-01-12 | Pavlova Pantry Marketing Pty | Food additive |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008125445A (en) * | 2006-11-21 | 2008-06-05 | Nitta Gelatin Inc | Heat-processed food |
| JP2008125447A (en) * | 2006-11-21 | 2008-06-05 | Nitta Gelatin Inc | Egg processed food |
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