JP2787998B2 - Cake mix - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cake mix having an improved taste, and more particularly to a cake mix comprising a combination of specific components, which can be used at home or the like with an appropriate amount of water. A high-quality cake mix that can easily produce high-quality cakes that are comparable in quality to full-fledged cakes by adding ingredients such as eggs as necessary. is there.

[0002]

2. Description of the Related Art In general, when making cakes at home or the like, eggs are often loosened in a bowl, sugar is added, stirred and mixed, then flour is added, and if necessary, butter or shortening previously melted is added. It is necessary to carry out the work of putting the mixture into the mold quickly and uniformly, and then putting it in a mold and baking it. Conventionally, in order to eliminate such complicated work, flour, sugar, powdered fats and oils and the like are mixed in advance, and water, and if necessary, materials such as eggs are added, and the mixture is heated. A so-called cake mix that can make varieties is developed and sold.

At present, various types of cake mix, sponge mix, butter mix, pound mix and the like are commercially available. Among them, sponge cake is exemplified by chicken egg, sugar and flour. The sponge cake mix is prepared by mixing raw materials such as water and water, and then bubbling and heating the mixture. By bubbling, the cake can be easily baked.

[0004] By the way, the cake mix is classified into business use and home use by the target user. Since the method of making a cake is different between business use and home use, the composition and form of the cake mix naturally differ. That is, in commercial use, a foaming agent is used at the time of cake preparation or mechanical stirring is performed, so that various types of mixes can be prepared. However, in the case of a home cake mix, since the dough is made by hand using a metal whipper or the like, the mix of the cake mix is assembled so that the cake can be formed by simply mixing and stirring as much as possible.

[0005] That is, a commercially available home-use cake mix contains one bag of flour, sugar, skim milk powder, a foaming agent, baking powder, salt and the like. The way to do it is taken.
Generally, a cake mix contains a foaming agent, so that the dough can be foamed by stirring, but if the foaming agent is used in a large amount, it becomes bitter, astringent, and tasteless. Become.

[0006] As another method, there is a method in which egg white is foamed and a cake mix is added thereto. However, a considerable technique is required to add the mix without using a foaming agent so as not to break the air bubbles of the egg white. It is difficult for everyone in each household to make a similar cake. And sometimes it is possible to make a cracker-like cake without volume.

[0007] As described above, cakes made using the conventional cake mix have a strong feeling of bitterness and astringency due to the foaming agent, and the size of bubbles in the tissue is not uniform. There were drawbacks such as the formation of large cracks on the surface or the lack of moist and soft feeling. Various attempts have been made to eliminate such drawbacks and to develop a cake mix that can easily produce cakes having the same properties as full-scale cakes at home or the like.

[0008] As typical examples, first, fats and oils,
And a method of improving the composite system of the emulsifier and the emulsifier.
As such, for example, a system composed of powdered foaming fat and oil and saccharides is defined as one composition, and a system composed of wheat flour, skim milk powder, salt, baking powder, and the like is defined as one composition. A cake mix comprising the composition (Japanese Patent Publication No. 60-5244), and a mixture obtained by mixing and kneading 10 to 60 parts by weight of a liquid shortening and 80 to 150 parts by weight of a powdered sugar alcohol with flour 100 A method for producing a health-care cake mix powder characterized by mixing a weight part and a trace amount of a bulking agent (Japanese Patent Publication No. 60-28246). A method for producing cakes, characterized by adding and using a gelling agent for forming a foam (JP-A-4-173,047), 100 parts by weight of a foamable emulsified oil / fat composition , Monoglyceride citrate, lactic monoglyceride, acetic acid monoglyceride, and one or more α-type crystalline emulsifier 2.5 to 10 parts by weight selected from among sorbitan fatty acid esters, having 16 carbon atoms
5 to 12 parts by weight of a monoglyceride of a saturated fatty acid of 1 to 18 parts, 1 to 5 parts by weight of a sucrose fatty acid ester, and 2 to 35 parts by weight of an edible oil and fat, and does not contain a propylene glycol fatty acid ester. Emulsified fats and oils compositions (JP-A-5-76270) have been proposed.

[0009] Further, as a characteristic feature of using a specific fat or oil or an emulsifier, a powdery water-soluble and crystalline saccharide powder or a powder mainly composed of the saccharide, and a powdered water comprising added water. The system is heat-treated until the product temperature reaches 100 to 140 ° C. to form porous irregular shaped particles, and the fat- and oil-containing powder obtained by adding and mixing the liquid fat and oil into the flour, baking powder and powder. A method for producing a cake mix characterized by body mixing (Japanese Unexamined Patent Publication No. 1-30452), a powder mixture comprising saturated monoglyceride, saturated diglycerin monoester, lecithin and polymerized phosphate as essential components. A premix (Japanese Patent Application Laid-Open No. Hei 4-325049) characterized by containing 5 to 100 parts by weight of glycerin difatty acid ester based on 100 parts by weight of flour. Flat 4-349841 JP), and the like have been proposed.

As described above, various methods for producing a high-quality cake mix by improving the foaming properties and the like by adding various improvements to fats and oils, emulsifiers, or their composite systems have been proposed. In most cases, one or more emulsifiers are combined and added in a large amount. Even if the foaming property is improved, the specific bitterness and astringency due to the emulsifier are strong, and Was not always satisfactory.

That is, with respect to the conventional cake mix, studies on the complex system of the main component fats and oils and the synthetic emulsifier have been advanced, and the appearance of non-foaming fats and oils or foaming fats and oils has led to The appearance of the resulting cake makes it possible to make products that are almost comparable to authentic cakes, but research on taste is one step behind, and today, as described above, Such as the problem of reduced taste caused by synthetic emulsifiers and the like used for the purpose of improving the complex system of natural fats and oils and synthetic emulsifiers, and the need for fundamental improvements to surely eliminate the problems In terms of quality, there has been a strong demand for the development of a cake mix having a high level of quality comparable to that of a full-fledged cake.

From such a viewpoint, the present inventors have found that glycerin fatty acid esters and propylene glycol used for improving the foaming properties of cake dough as seen in the various methods fried as the prior art described above. When a foaming agent containing a fatty acid ester was prepared and a cake mix was produced using the same, the foaming property was improved,
In terms of taste and quality, there is a problem that bitterness and astringency are strong and the taste becomes worse. It has been found that it is technically difficult to solve such problems that the effect of improving the foamability cannot be maintained and the cake does not sufficiently expand.

That is, when a foaming agent containing glycerin fatty acid ester and propylene glycol fatty acid ester is used to improve the foaming property of the cake dough, the foaming property is improved, but the bitterness and astringency are strong and the taste is poor. There was a problem of becoming. On the other hand, when a foaming agent containing glycerin fatty acid ester and propylene glycol fatty acid ester in an amount that did not affect the taste was used, the cake dough was not sufficiently foamed, and the cake was not sufficiently swollen.

Based on these findings, the present inventors have developed a foaming agent containing a glycerin fatty acid ester and a propylene glycol fatty acid ester which have been widely used for the purpose of improving the foaming property of cake mix. With the aim of developing a high-quality cake mix that is comparable to a full-fledged cake product in terms of improving the swelling of the cake, taste, and quality in addition to reliably solving the problem, As a result of intensive research,
The glycerin fatty acid ester, a foaming agent containing a propylene glycol fatty acid ester, a specific component added to form a composition composed of a complex system, it has been found that the intended purpose can be achieved, the present invention It was completed.

[0015]

That is, the present invention provides:
An object of the present invention is to provide a high-quality cake mix in which the problem of deterioration in taste, which has been a problem of a cake mix using a conventional foaming agent, is surely solved.

Another object of the present invention is to provide a cake mix having a high level of properties comparable to a full-fledged cake in terms of taste and quality as well as swelling of the cake. Things.

[0017]

The present invention, which achieves the above object, comprises the following technical means (1) and (2). (1) A cake mix containing a glycerin fatty acid ester, a propylene glycol fatty acid ester, an enzyme-decomposed lecithin, and a gluten hydrolyzate.

(2) 0.3% of glycerin fatty acid ester
9 to 0.67% by weight, propylene glycol fatty acid ester 0.53 to 0.90% by weight, enzymatically decomposed lecithin 0.02 to 0.12% by weight, gluten decomposed product 0.04
The cake mix according to the above (1), which is contained in a proportion of ０．２0.20% by weight.

Next, the present invention will be described in more detail. The present invention uses a specific amount of glycerin fatty acid ester and propylene glycol fatty acid ester as cake raw materials, and has a good taste and a good swelling soft cake by using enzymatically decomposed lecithin and gluten hydrolyzate. The feature is to obtain.

The glycerin fatty acid ester used in the present invention is a saturated fatty acid having 10 to 22 carbon atoms, preferably has a constituent fatty acid of stearic acid of 50% or more, and further has distilled monoglyceride having a monoester purity of 90% or more. Used as preferred. The content of the glycerin fatty acid ester in the cake mix is 0.39 to 0.6.
If the amount is less than 0.39% by weight, no improvement in foaming properties can be expected. If the amount is more than 0.67% by weight, the taste deteriorates. .

As the propylene glycol fatty acid ester, those composed of esters of stearic acid or palmitic acid are preferably used, and the content in the cake mix is 0.53 to 0.90% by weight. If the amount is less than 0.53% by weight, no improvement in foaming properties can be expected. If the amount is more than 0.90% by weight, the taste deteriorates, which is not preferable.

The above-mentioned glycerin fatty acid ester and propylene glycol fatty acid ester are desirably heated and dissolved in hot water together with dextrin, sodium caseinate and the like, and then spray-dried. That is, the glycerin fatty acid ester crystallizes into α by heat treatment, thereby producing a foaming effect for the first time, and propylene glycol has the effect of suppressing the α-crystallized glycerin fatty acid ester from gradually crystallizing into β. Because they do.

The enzymatically degraded lecithin used in the present invention comprises:
Soybean lecithin, egg yolk lecithin, their fractionated lecithin, and the like, which have been subjected to an enzyme treatment such as phospholipase A ₂ or phospholipase D, can be suitably used, and commercially available products can be used as appropriate. The amount used is 0.02 to 0.12% by weight in the cake mix. In this case, if less than 0.02% by weight, the cake does not swell sufficiently, and more than 0.12% by weight. If the amount is large, it is not preferable because the taste is deteriorated.

Next, the gluten hydrolyzate used in the present invention is hydrolyzed gluten obtained by hydrolyzing gluten, which is a wheat protein, and commercially available products can be used as appropriate. The amount used is 0.04 to 0.20% by weight in the cake mix. In this case, if it is less than 0.04% by weight, no improvement in cake swelling can be expected, and 0.20% by weight If the amount is larger than the above, it is not preferable because the taste is deteriorated.

Next, a cake mix containing the glycerin fatty acid ester, propylene glycol fatty acid ester, enzymatically decomposed lecithin, and gluten hydrolyzate as described above is prepared by a conventional method, and the other ingredients of the cake mix are conventional ones. Well, for example, to these powder components,
Flour, sugar, and if necessary, baking powder,
A cake mix is obtained by mixing oils, fats, emulsifiers, milk powder, egg white powder, dried eggs, seasonings, spices, spices, coloring agents, and the like. The cake mix obtained in this way is sponge cake, roll cake, Swiss roll, steamed cake,
It can be applied to the production of many cakes such as butter sponge cake and castella.

In this case, the flour is used for baked foods such as wheat flour or barley flour, rye flour, corn meal, soy flour, etc., and potato starch, corn starch, wheat starch added thereto. Starches can be used as appropriate.

As the saccharides, those generally used in cake mixes, such as white sucrose, granulated sugar, powdered sugar, powdered starch syrup, and powdered reduced maltose, can be appropriately used.

The cake mix referred to in the present invention is a mixture obtained by mixing all or a part of each of the above-mentioned ingredients, and simply adding water and other ingredients, and cooking (steaming, baking, boiling, frying, etc.) by simple means. Means collectively powder that can make cakes and cooked foods.

As described in detail above, in each emulsifier such as glycerin fatty acid ester and enzymatically decomposed lecithin and gluten hydrolyzate contained in the cake mix of the present invention,
If the amounts used are less than the lower limits, it is difficult to obtain the trade-off effects of improving the swelling of the cake and improving the taste and quality, and even if the amount exceeds the upper limit, no sufficient effect can be obtained.

The cake mix of the present invention thus obtained is excellent in cake swelling without making a baked product even if it is manufactured by an all-in-mix method for manufacturing bakery products such as sponge cake. And a high level of quality that retains a good texture and flavor without bitterness and astringency peculiar to the foaming agent.

Thus, glycerin fatty acid ester,
By using a foaming agent containing propylene glycol fatty acid ester, it is possible to reliably eliminate the deterioration of taste due to bitterness and astringency that was unavoidably caused by these components, and to compare it with the quality of full-scale cake. Thus, it is surprising that a product of a high level of quality can be obtained which is not inferior not only in terms of cake swelling but also in taste and quality. Such effects can be achieved for the first time by the above-described specific configuration. Further, according to the knowledge of the present inventors, there are no examples reported so far for such findings, and the present invention It is a new thing that they have found.

[0032]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples. Example 1) Preparation of foaming agent Casein Na was added to 14 parts by weight of glycerin fatty acid ester and 19 parts by weight of propylene glycol fatty acid ester.
5 parts by weight, and 58 parts by weight of dextrin were added, mixed with water, dissolved by heating, and then spray-dried by an ordinary method.
A powdery foaming agent containing glycerin fatty acid ester and propylene glycol fatty acid ester was obtained.

2) Preparation of quality improving agent 19 parts by weight of enzymatically decomposed lecithin and gluten hydrolyzate 40
40 parts by weight of dextrin was added to the parts by weight, mixed with water, dissolved by heating, and spray-dried by a conventional method to obtain a powdery quality improving agent containing enzymatically decomposed lecithin and gluten decomposed product.

3) Preparation of cake mix For 79 parts by weight of flour, 107 parts by weight of granulated sugar, 3 parts by weight of skim milk powder and 1 part by weight of baking powder, 7 parts by weight of the above-mentioned foaming agent and the above-mentioned quality improving agent 0.
6 parts by weight were mixed to obtain a cake mix of the present invention.

4) Preparation of Sponge Cake 115 parts by weight of eggs and 20 parts by weight of water were added to the above-mentioned cake mix, and the mixture was thoroughly stirred with a hand mixer manufactured by National for 5 minutes. 1
It was baked at 80 ° C. for about 30 minutes to obtain a sponge cake.

Comparative Example 1 A sponge cake was prepared in the same manner as in the example, except that the above-mentioned enzymatically degraded lecithin and the quality improving agent containing gluten hydrolyzate were not used.

COMPARATIVE EXAMPLE 2 In Example, the amount of the powdered foaming agent containing the glycerin fatty acid ester and the propylene glycol fatty acid ester was changed without using the quality-enhancing agent containing the enzyme-degraded lecithin and the gluten hydrolyzate. Other than 1.7 times,
A sponge cake was prepared in the same manner as in the example.

Comparative Example 3 A sponge cake was prepared in the same manner as in Example except that the powdery foaming agent containing the glycerin fatty acid ester and propylene glycol fatty acid ester was not used.

Quality Evaluation Test The sponge cake products of Examples and Comparative Examples 1 to 3 were subjected to a sensory evaluation method and a quality evaluation by measurement with respect to the texture, flavor, and appearance (bulging). The sensory evaluation was based on a five-point scale with a panel of 20 people (5: very good, 4: good, 3: normal, 2: bad, 1: very bad)
Was performed. Regarding the appearance (bulge), three items of the bulge (height) of the side part of the sponge cake, the bulge (height) of the central part, and the bulge (height) of the other side part were measured, and the bulge was measured. Was evaluated. Table 1
Shows the results of the quality evaluation test.

[0040]

[Table 1]

As is evident from Table 1, the product prepared using the cake mix of the present invention has no bitterness or astringency unique to the foaming agent, and has an excellent flavor. It was of a high level comparable to a full-fledged cake product, and had an excellent appearance (bulge). In contrast, the product of the comparative example (conventional product)
It was confirmed that bitterness and astringency remained, the flavor was poor, and the texture was unsatisfactory.

[0042]

As described in detail above, the present invention relates to a cake mix containing glycerin fatty acid ester, propylene glycol fatty acid ester, enzymatically degraded lecithin, and gluten hydrolyzate. The use of foaming agents containing esters and propylene glycol fatty acid esters can surely eliminate the problems of inevitable bitterness, astringency and strong taste deterioration, as well as improved cake swelling and taste and quality. Can be achieved at the same time.

Further, according to the present invention, similar cakes can be obtained even if the amounts of these components used are limited to smaller forms as compared with conventional foaming agents containing glycerin fatty acid esters and propylene glycol fatty acid esters. The effect of improving swelling can be obtained, and the amount of use of these components can be reliably reduced, and the problem of deterioration in taste due to the components can be surely solved.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-6-269244 (JP, A) JP-A-4-27341 (JP, A) JP-A-2-227019 (JP, A) JP-A-5-27 252859 (JP, A) JP-A-1-202234 (JP, A) JP-A-6-62721 (JP, A) JP-A-5-56757 (JP, A) JP-A-48-10226 (JP, A) (58) Field surveyed (Int. Cl. ⁶ , DB name) A21D 2/00-17/00

Claims (2)

(57) [Claims] 1. A cake mix containing glycerin fatty acid ester, propylene glycol fatty acid ester, enzymatically degraded lecithin, and gluten hydrolyzate. 2. The method according to claim 1, wherein the glycerin fatty acid ester is 0.39 to
0.67% by weight, 0.53-0.90% by weight of propylene glycol fatty acid ester, and 0.1% of enzymatically decomposed lecithin.
02 to 0.12% by weight, gluten hydrolyzate is 0.04 to
The cake mix according to claim 1, which is contained in a proportion of 0.20% by weight.