Judging from the sensory test and staling, the most suitable rate in the, blending of materials on castilla were fundamentally as follows. Sugar 1.0: weak flour 0.5 (or 0.6): egg 1.1: mizu-ame (glucose or corn syrup) 0.3: water 0.2 These results concur with the blending of materials on Castilla in Nagasaki. The action mechanism of materials were as follows; Sugar improves the specific volume of castilla and controls a loss in quantity of the weight during the storage at room temperature. But an egg reversely not improves the specific volume and a loss in quantity of the weight is large. Weak flour tends to improve the specific volume of castilla, but relatively it is small as in case of an egg. It seems not affect also the changes of weight on castilla during the storage at room temperature. Much use of flour seems that give a bad effect for the flavor of castilla. Mizu-ame (glucose or corn syrup) especially is not related to improve the specific volume of castilla, but it controls a loss in quantity of the weight.
Investigations on the relation between the foaming of castilla batter and the quality of castilla were carried out with the following results: First, in the case of 0.5% added surfactants (Span 80, Span 40, Sucrose fatty acid ester, Tween 60), yolk, mizu-ame (glucose syrup), weak flour and cane sugar to egg white, the stability and easiness of these foaming were showed good results except Span 80, Span 40, Tween 60, weak flour. Especially the use of mizu-ame to egg white is effective. Also egg white showed itself a good result. Secondly, as the results of the observation with microscope on the foaming of castilla batter, the castilla of the best external appearance and tasty can be said that the foam of batter is stable and is well dispersed regardless of the uniformity in size, and the surface tension is small. These conditions are satisfied by the mutual actions in the best blending of egg white, mizuame, cane sugar and yolk.