Sponge cake premix and method of manufacturing sponge cake by using said premix
AssigneeNagatanien Co., Ltd.
InventorHiroe Takashima
Life of this patent
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Abstract
The present invention is directed to a sponge cake premix that can be cooked easily with a microwave oven to prepare a sponge cake. A batter prepared by adding a thermocoagulation protein to a sponge cake premix containing as a main ingredient a cereal powder consisting of starch and a pregelatinized starch is cooked under heat with a microwave oven to obtain a sponge cake that permits eliminating the gum-like hard texture inherent in conventional sponge cakes of this type and exhibits a light and soft texture. The obtained sponge cake is free from bake shrinkage and exhibits a good-looking voluminous appearance.
Claims16
A premix comprising a main ingredient of a cereal powder, to be cooked into a sponge cake, by mixing a thermocoagulator protein to the premix, stirring the mixture and heating the mixture, wherein said cereal powder comprises starch and pregelatinized starch.
A method of preparing a sponge cake by heating with a microwave oven a batter stirring resulant mixture obtained by mixing a thermocoagulation protein, milk and/or water to a premix comprising main ingredients of starch and pregelatinized starch.
A batter prepared by adding a thermocoagulation protein liquid and at least one of milk and water to a premix containing as a main ingredient a cereal powder consisting of starch and a pregelatinized starch, said batter having a viscosity of 100 to 300 Pa·s.
A batter prepared by adding at least one of a a thermocoagulation protein liquid, milk and water to a premix containing as main ingredients starch, a pregelatinized starch, and a thermocoagulation protein, said batter having a viscosity of 100 to 300 Pa·s.
A method of preparing a sponge cake by stirring the raw materials containing as main ingredients a cereal powder and protein to prepare a batter, followed by heating the batter with a microwave oven, wherein said cereal powder includes starch and a pregelatinized starch, said protein is selected from the group consisting of a thermocoagulation protein liquid, a combination of a thermocoagulation protein liquid and milk, a combination of a thermocoagulation protein liquid and water, a combination of a thermocoagulation protein liquid, milk and water, a combination of a thermocoagulation protein and milk, a combination of a thermocoagulation protein and water, and a combination of a thermocoagulation protein, milk and water, and said batter has a viscosity of 100 to 300 Pa·s.
Dependencies are inferred from the claim text.