METHOD OF MANUFACTURING WESTERN CONFECTIONERY HAVING SPONGE DOUGH

Title:

METHOD OF MANUFACTURING WESTERN CONFECTIONERY HAVING SPONGE DOUGH

Document Type and Number:

Japanese Patent JP2017077199

Kind Code:

A

Abstract:

PROBLEM TO BE SOLVED: To provide a method of manufacturing western confectionery having sponge dough with excellent flavor and puffy texture when baked without using baking powder, in comparison to a usual sponge dough using the baking powder.SOLUTION: A method includes: agitating egg white and sugar while heating within a temperature range of 30 to 42°C to foam and prepare meringue; mixing the prepared meringue, wheat flour and a western liquor and then add butter to prepare dough; and baking the dough. With this method, the baked sponge dough becomes puffy in comparison to a usual sponge dough, without adding baking powder to the sponge dough, as well as having an additional flavor of a western liquor.SELECTED DRAWING: Figure 1

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Inventors:

SANO TOSHIO
KOMAI TAKAHIRO

Application Number:

JP2015206272A

Publication Date:

April 27, 2017

Filing Date:

October 20, 2015

Export Citation:

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Assignee:

SUZETTE CO LTD

International Classes:

A21D2/34; A21D2/08; A21D2/26

Attorney, Agent or Firm:

Patent business corporation Yuko patent office

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