DE1173852B - Process for the production of a ready-made cake flour with improved baking properties - Google Patents

Description

FEDERAL REPUBLIC OF GERMANY Internat. KI .: A21d

GERMAN

PATENT OFFICE

EDITORIAL

German class: 2c-3/03

Number: 1173 852

File number: P 26298IV a / 2 c

Filing date: December 27, 1960

Opening day: July 16, 1964

The invention relates to a method for producing a non-baking, free-flowing ready-to-use cake flour from sugar, flour and fat.

The use of so-called ready-made cake flours has for the production of baked goods, in particular in the household, found widespread. When making such mixtures, the dry ones Ingredients mixed together in suitable proportions to form a dry mixture and then bottled it. During the production of the dough, these mixtures are liquid substances such as Water, milk and / or eggs are added. Using such mixtures is one of the greatest Difficulties in baking, namely changing the composition, largely eliminated been.

However, the process of making dough from these ready-to-bake mixes was somewhat complicated, especially if cake mixes were used. For making light cakes of large size Volume is supposed to bring a large amount of air into the dough and distribute this air evenly in it will. In order to achieve this, it was often necessary to initially only use a portion of the required liquid Add ingredients and then beat or otherwise stir the mixture for a few minutes. Then more liquid was added and the mixture was stirred again. With the so-called »one level« - Mixing required a total of 3 or 4 minutes of agitation. By adding to too much or too little liquid during dough production was undesirable for the baked goods Properties such as a coarse crumb, low volume, dryness or fatness. These undesirable properties arise more frequently when the stirring times are shortened. at making dough for home baking requires the shortest possible processing time he wishes.

According to the method of the invention, a ready-made cake flour can now be produced which is used for production a satisfactory cake batter only requires a simple and quick treatment. All Liquid components of the dough can be added at the same time, and the total stirring time is only 2 minutes or less. So this is not just the problem of changing the proportions of the constituents eliminated, but also greatly reduced the required stirring time, compared with that required in known processes for making a satisfactory dough is.

Process for the production of a ready-made cake flour with improved baking properties

Applicant:

The Procter & Gamble Company,

Cincinnati, Ohio (V. St. A.)

Representative:

Dipl.-Chem. Dr. I. Ruch, patent attorney,

Munich 5, Reichenbachstr. 47/49

Named as inventor:

William Harold Gould,

Edwin Oscar Korpi, Cincinnati, Ohio,

John Wesley Phenix, Dallas, Tex. (V. St. A.)

The known mixtures also presented difficulties in packaging for the trade. The particles such mixtures were sticky and formed agglomerates and lumps. The presence of these lumps but is very uncomfortable, especially if the mixture is made into a dough by hand shall be. Often these lumps are not broken up, but remain in the agglomerates cakes made with the dough, where they appear as a doughy mass. The granules of the mixtures of present invention, however, are not greasy, but free-flowing and show little tendency to To form lumps.

In the case of the known mixtures, difficulties also arise during packaging, since they are during the Easily form "bridges" when filling, creating large cavities. When the filled packs are shaken, as it normally happens during transport, the particles are subject to a Tamping action so that they settle and fill the voids. This is the volume of the mixture less, and the consumer has the impression when opening the pack that it is not complete was filled. The granules of the mixture of the invention, on the other hand, form during filling no bridges, and the change in volume due to shaking is very small.

409 630/87

From US Pat. No. 2,016,320 it is already known from the ingredients of a cake mix first to make a dough and then to thin and spray dry this dough. Cake, which are made from a ready-made cake flour produced in this way, however, show none very even pore structure, but have more or less circular or tubular shape Bubbles appear that run through the entire cake and are a sure sign of a lack Are homogeneity of the cake mixes.

The ready-made cake flours produced according to the invention are light and fluffy and have a low, even bulk weight. Therefore, a large amount of air enters the dough and becomes even dispersed therein when the particles with the liquid added during the preparation of the dough Components are mixed. A cake made from such a dough exhibits a very high even pore structure.

The method of the invention for making such non-baking, free flowing, ready-to-use cake flour from sugar, flour and fat consists in making a slurry of sugar, flour, fat and water at temperatures at which plastic fat is in liquid form, but not higher than 80 ° C, heated and in known Way of spray drying, whereupon the product is rapidly cooled to at least 74 ° C. The particles obtained in this way can then, if desired, be comminuted, for example by forcing them through a sieve.

The granules formed by the spray drying are hollow and substantially spherical in shape Shape. They are almost dry, i.e. they contain less than 6.5% water and are at room temperature free flowing and crisp. The diameter of the beads can be between about 5 and about 500 μ lie. The mean bulk density of the mixture is no greater than about 0.4 g / ccm, determined after the mixture was passed through a sieve with 1.25 mm mesh size to form large agglomerates to separate. However, if a large number of the granules are broken, the bulk density of the mixture must be greater.

The granules have a matrix formed by the water-soluble components of the mixture and consists mainly of sugar. Included in the matrix are fat droplets, starch granules and flour protein. In a freshly made mixture, the sugar is essentially amorphous, and no sugar particles with a diameter of more than 0.005 μ are noticeable, whereas it was found that in the known mixtures all sugar particles have a diameter of at least 0.1 μ. As the mixture ages, the sugar crystallizes. The crystallization but does not affect the baked goods made from the mixture.

The ingredients useful in making the blends of the present invention are the same in type and quality as those used for the known mixtures.

Suitable shortenings are, for example, customary animal and vegetable fats, which in their plasticity can vary from very solid mass to completely liquid form. Also the commonly used ones Emulsifiers can be present in the fat in suitable amounts and proportions be. Good spray-dried mixtures are obtained with 9 to 30% fat.

Very good cakes are obtained from a cake mix made according to the present invention which contains more sugar than flour. The shortening contained in such mixtures preferably contains suitable emulsifiers, such as partially esterified polyhydric alcohols with surface activity, such as mono- or diglycerides of higher fatty acids, such as monostearin, monopalmitin, monoolein and dipalmitin, partly with higher fatty acids such as palmitic acid and oleic acid, esterified cane sugar and Phosphoric acid and sulfuric acid esters of polyhydric alcohols, such as dodecyl glycerol ether sulfate and monostearic phosphate. A number of other suitable emulsifiers are mentioned in US Pat. No. 2,024,357.
For the production of ready-to-bake mixtures for cakes, bleached cake flour is preferably used. However, an all-purpose flour can also be used. It is expediently present in the mixture in an amount of 25 to 45%.

Examples of sugars that are suitable for the preparation of the mixtures of the invention are cane sugar, Dextrose, fructose or levulose, lactose and mixed sugar. Also sugar syrup and sugar solutions can be used. The sugar is preferably in the mixture in an amount of 35 to 48% present.

Often the mixtures contain milk. It can be used in liquid or dried form, and it is expediently present in an amount corresponding to 0 to 5% fat-free non-dry substance. If eggs are added, they can also be added either in dried or in liquid form, and their amount is expediently 0 to 5% egg dry matter equivalent. If chocolate mixtures are desired, cocoa can be present in the mixture in an amount of about 0 to 7%, the term "cocoa" being intended to include chocolate.
Other materials that can be included in the mixture are salt in an amount of 0.5 to 1.5% and propellant (bicarbonate with or without acids) in an amount of 0.1 to 4%. Small amounts of flavorings, coloring substances and other common additives can also be used.

5 »are mixed.

Within the ranges given above for the proportions of the individual components of the mixture certain combinations produce optimal results in terms of the production of different Baked goods achieved.

The first step in the process of the present invention is to prepare the slurry. Preferably the sugar is first dissolved in water and the other ingredients are then added. However, all of the ingredients can be in solid or liquid form in any desired Can be mixed together as long as a well-mixed slurry is obtained will. If the fat is in plastic form, it may be desirable to have it in small pieces to break up or melt before adding it to the slurry to prevent mixing facilitate.

5 6

If blowing is used for the preparation of the mixture, so that the water mediates the slurry are used, then preferably bi- steam and from the remaining solid constituent carbonate and / or acid are formed in the mixture after dividing small granules. The air Spray drying added to prevent that can occur during spray drying either in simultaneous the processing of carbon dioxide prematurely in the 5 direction or opposite to the Strö-freedom is set, whereby the effect of the direction of flow of the atomized slurry flow-blowing agent would decrease. If the tastes. When using a nozzle diameter of Fabrics are too sensitive to heat, so they will be good before 0.065 cm and a pressure of 70 atmospheres preferably after completion of the spray drying to- results achieved, but the invention is not on - set. Fat, flour, sugar and water must be restricted before io the application of these conditions, be added to the spray drying. The remaining to dry up any deterioration in the product Ingredients, with the exception of those avoided above, must be at the temperature of the dryer but can be as low as possible either before or after the entering air. On-spray drying can be added, without that on the other hand, by means of air of lower tempera quality of the mixture is affected. 15 door also less water from the atomized on-die Total amount of liquid in the slurry removed. A good product is encouraged is conveniently so large that at least aims when the temperature of the incoming air a significant amount of the sugar is dissolved. is between about 120 and 316 ° C. Some of the water can flow through the other. Essentially everything is supposed to be due to the drying The water that is normally present in the water can be removed from the water, such as liquid milk or eggs be produced. The total amount of liquid may exceed the amount of flour present. The damp, however by the amount of additional water that the dried particles have previously added will be regulated. The use preferably less than 6.5%.

Very large amounts of liquid facilitate the removal of the particles. The particles formed during drying

see and improve the atomizability of the up- 25 are preferably not in the hot drying

slurry during spray drying. The capacity of the chamber is collected, otherwise it is adversely affected

However, the system sinks accordingly. The optimal ones become, if they are exposed to a high temperature for a longer period of time.

The amount of liquid depends on the components exposed to temperature. You must therefore as soon as

of the mixture, removed from the drying used - possible after drying and cooled

apparatus and drying conditions and the 30. To avoid getting the particles sticky

desired particle size. it is desirable to bring them to a temperature of

The mixing of the slurry is preferably done not to cool above 74 ° C.

wisely at elevated temperature. After cooling the spray-dried particles, it may be necessary to preheat the liquid constituents or it may be necessary to pass them through a comminution by applying heat from the outside to the disintegration device, where too large agglomerates are slurried. The temperature has to be broken by particles so high. On the other hand, it may be that any plastic fat that is present is converted into liquid, a certain agglomeration of the network and mixed form, in order to improve the complete dispersibility of the mixture. The particles facilitate the composition of the ingredients. Higher temperatures through conventional sieving or classifying devices also promote the dissolution of the sugar. 40 to be divided. When crushing the agglomes - Preferably the temperature of the slurry rate is some or all of the particles cannot be broken down during the mixing process below about 38 ° C. According to the present invention, when heated, the starch will gelatinize. Dry components of the mixture can, so-The presence of the sugar these GeIa- 45 ^we not it added before spray drying wurtinierung delayed, and the maximum temperature the sets either before or after comminution zugeder slurry depends on the present sugar will.

The amount of the mixture and the time it took for the mixture in total is heated from. Excellent products play are explained in more detail are made according to the method of the present invention

obtained when using a slurry Example 1 that is up to a temperature between 38 and

80 ° C is heated. The following ingredients were added with water

The optimal time for mixing the slurry mixes: slurry depends on its components. The 55

Slurry must be mixed until 15,040 g

it is uniform. Mixing too long changes the flour 12,500 g

Properties of the dried mixture not, fat with a content of 8 »/ 0 an

but may turn out to be uneconomical _Mono _ _{and diglycerides 4070} g

Complete dispersion of the fat can take 60

be achieved if the slurry before the dry milk, fat-free 538 g

Spray drying is homogenized. This can be in excess of 13 200 g of water

borrowed homogenization devices are carried out in

facing the slurry at high pressure drop after the slurry is well mixed

is passed through extremely small openings. Was 65, she was. at a pressure drop of

The slurry is then homogenized using 140 kg / cm ² and spray-dried to about 60 ° C. using conventional methods, during which it warms. The homogenized slurry was atomized and brought into contact with hot air then at a pressure of 70 kg / cm ² and under

Spray-dried using a nozzle with a diameter of 0.065 cm. The air flowed downward in the same direction as the atomized slurry. The temperature of the incoming air was between about 200 and 232 ° C, and the exit temperature fluctuated between 116 and 127 ° C. The rate of drying of the product was between 11.7 and 23.4 kg / hour. held.

The granules of the dried product were removed from the spray drying tower and placed on Chilled to 38 ° C. Then they were passed through a sieve with 1.25 mm mesh size to obtain large ones Breaking agglomerates. 1949 g of the spray-dried particles were added as follows Ingredients added in the specified amounts:

Salt 15.0 g

Sodium bicarbonate 12.8 g

Monocalcium phosphate 10.6 g ao

Sodium acid pyrophosphate 10.6 g

Coloring substances 2.0 g

These ingredients were mixed in well.

A dough was made from 567 g of the mixture, two whole eggs and 240 g of water by adding these Ingredients mixed together in an electric mixer for 2 minutes at medium speed became. The resulting dough was at 177 ° C for 28 minutes in a round shape of 20 cm in diameter baked.

For comparison, a cake was baked from a mixture according to the known method was made by placing the same ingredients in the same proportions in a rubber mixer were mixed together in the dry state. For making the dough and that The methods described above were used to bake the cake. For the density of the dough and the volume of the cake was determined as follows:

30th

35 and 800 strokes were measured and the bulk weights were determined at each of these points in time. The curves shown in the drawings show these bulk weights. The original bulk density of the spray-dried mixture was 0.36 g / cm ³ , while that of the mixture prepared in the usual way was 0.49 g / cm ³ . After 800 hits, the density of the spray-dried mixture was 0.48 g / cm ³ , ie the increase was 33 Va%.

The bulk density of the mixture prepared in the usual way was 0.82, i.e. i.e., the increase was 67%. From this is the considerable superiority of the spray dried mixtures in terms of a change in the bulk density or its volume stability during handling and during Transport can be seen in comparison with mixtures prepared in the usual way.

The following are still examples of other blends made in accordance with the present invention given.

Example 2 Yellow Cake

Sugar 41,5 ° / o

Fat 13.0 /

Flour 34.5%>

Egg yolk dry matter 3.0%

Protein dry matter 1.0%

Non-fat dry milk 4.0%

Coloring substances 0.1%

Salt 1.0%

Sodium bicarbonate 0.64%

Monocalcium phosphate 0.53%

Sodium Acid Pyrophosphate 0.53%

Flavors 0.2%

Dough density, g / cm ³

Volume of cake,
cnvVkg

Spray dried mixture

0.67 3700

Usual mixture

0.85 3130 By mixing 97 parts by weight of the sugar, fat, flour, egg and milk solids existing mixture with 65 parts by weight of water, a slurry was prepared. The slurry was heated to 71 ° C. For the spray drying, those given in Example 1 were used Conditions applied. However, the temperature of the incoming air was 177 ° C. The remainder dry ingredients were mixed into the dried product. From 560 g of this mixture a dough was made by adding 200 ml of water.

In the drawing, the influence of spray drying on the density is shown graphically. the Values were obtained in the following way:

A spray-dried and a conventionally prepared mixture of essentially the same composition were passed through a sieve with openings of 1.25 mm. Each mixture was then placed in a carton with a capacity of 790 cm ³ . Then the density of each of the mixtures was determined.

The boxes were placed on a jogger like that described in U.S. Patent 2,447,312. The apparatus was operated such that the cardboard boxes suddenly dropped 1.25 cm approximately 250 times per minute. The change in the height of the mixtures in the cartons was made according to 100, 200, 400 Example 3
Devil's Food Cake

Sugar 38.9%

Fat 15.0%

Flour 29.9%

Cocoa 6.5%

Non-fat dry milk 2.5%

Egg yolk dry matter 2.0%

Protein dry matter 2.5%

Sodium bicarbonate 1.0%

Salt 1.0%

Sodium Acid Pyrophosphate 0.55%

Spices 0.15%

By mixing 97.3 parts by weight of sugar, fat, flour, cocoa, egg and milk solids with A slurry was prepared 60 parts by weight of water. The slurry was on 43 ° C heated. The conditions given in Example 1 were used for spray drying. However, the temperature of the incoming air was 204 ° C. The remaining ingredients were demolished added dried mixture. A dough was made from 560 g of this mixture with 150 to 250 ml of water manufactured.

Example 4

White cake

Sugar 41.5%

Fat 14.0%

Flour 37.6%

Non-fat dry milk 2.5%

Protein dry matter 1.5%

Salt 1.0%

Sodium bicarbonate 0.6%

Acid sodium pyrophosphate 1.1%

Flavors 0.2%

The slurry was heated to a temperature of 49 ° C and then spray dried at a pressure of 140 kg / cm ² and using a nozzle with a diameter of 0.054 cm. The air flowed downward in the same direction as the atomized slurry. The incoming drying air was kept at a temperature of 230 ° C. and the exiting air at about 91 ° C. The product was withdrawn from the spray drying tower, cooled to room temperature and passed through a sieve with a 1.25 mm mesh size.

A whole egg and 60 ml of water were added to 453 g of the mixture and closed well mixed into a dough. The dough was poured into a square mold of 20 x 20 cm and allowed for 30 minutes baked at 177 ° C. The confectionery obtained was excellent in appearance and taste.

ao The following example illustrates the production a biscuit mix.

Example 6

A slurry was made by mixing the following ingredients together:

A slurry was prepared from 97.1 parts by weight of the mixture of sugar, fat, flour, milk and egg solids with 70 parts by weight of water. The slurry was heated to 57 ° C. The device described in Example 1 and the conditions given there were used for the spray drying. However, the temperature of the incoming air was 190 ° C. The remaining ingredients were added to the dried mixture. A cake batter was made from 560 g of this mixture with 300 cm ^{3 of water.}

Cakes made from these doughs are large in volume, fine grain, and light and wet.

Mixtures prepared by the process of the present invention can be used except for the above also described for many other baked goods containing sugar, flour and fat, be used.

The following introduction illustrates the production of a brown sugar biscuit. SP

Example 5

A slurry was made by mixing the following ingredients well together:

Sugar 8.52 kg

Flour 4.31 kg

Fat 1.97 kg

Cocoa 0.83 kg

Salt 0.09 kg

Bicarbonate 0.005 kg

Flavors 0.035 kg

Water 15.12 kg

6o

Brown sugar 3.10 kg

Fat '3.17 kg

Cane sugar 3.78 kg

Flour 4.69 kg

Milk 0.23kg

Salt 0.15 kg

Bicarbonate ...: ...: ... λ 0.08 kg

Water 15.10 kg

The slurry was heated to 49 ° C and spray-dried in the manner described in Example 5. The temperature of the incoming air was 230 ° C and that of the exiting air about 88 ° C. The dried product was from the The spray drying tower is pulled off, cooled to Zimfner temperature and passed through a sieve with openings of 1.25 mm happened.

300 g of this mixture was mixed with a whole egg and 90 g of chocolate flakes were mixed in. With a teaspoon, small portions of the resulting dough were cut off onto an ungreased one Set baking tray and bake for Il minutes at 190 ° C. These cakes had a pleasing appearance and good taste and were light and tender.

Example 7

For the preparation of ready-made cake flour by spray drying, the method of the United States patent 2,016,320 and applied the method of the present invention.

409 630/87

Carrying out the experiments

1. Making the dough by the process
U.S. Patent 2,016,320

The following ingredients were added to the 57-1 bowl of a blender and mixed together mixed:

3. Spray drying the mixture according to
invention

Time / min.

Sugar 9.85 kg

Shortening 2.94 kg

Whole raw eggs (16.5%) 4.03 kg

₁₀

Mixing time
Min .: sec.

0
1:30

3:00
3:25
4:00

7:15
7:36

7:47

Start mixing, low speed, 86 rpm

Stop mixing and scrape the mass off the bowl wall

Transition to high speed
(265 rpm)

Transition to medium speed (157 rpm)

Stop mixing, good mixture formed, start adding 8.56 kg flour, mixer at slow speed

End of flour addition

Stop mixing and scrape the batter off the bowl wall

Interrupt mixing, good dough is formed

2. Spray drying

4th
14th

64

To 25.4 kg of water in the mixing tank of the spray dryer became the following Ingredients added (mixer at medium speed):

Sugar 9.85 kg

Shortening 2.94 kg

Whole raw eggs 4.03 kg

Flour 8.56 kg

Last ingredient added, temperature in container 43 to 49 ° C

Transition to low mixing speed, start of circulation

Interrupt mixing, start spraying

Time / min.

Beginning of adding 23 kg of dough to 23 kg of water in the mixing container of the Spray dryer, mixer at medium speed, temperature in container 43 to 49 ° C

End of adding the 23 kg of dough to the container

Transition to the minimum stirring speed in the mixing container. Entire dough mixed in with water. Start of circulation by means of an additional pump

End of mixing, start of spraying

Spray conditions

Nozzle pressure 140 atm

Speed 1.09 kg / min

Blow-off pressure 190 mm H ₂ O

Cooling pressure + 32 mm H ₀ O

Inlet temperature 232 to 238 ° C

Outlet temperature 82 ° C

Spray conditions

Nozzle pressure 140 atm

Speed 1.14 kg / min

Blow-off pressure 162 mm H ₂ O

Cooling pressure 28.4 mm H ₂ O

Inlet temperature 238 to 241 ° C

Outlet temperature 85 to 91 ° C

4. Completion of the mix
35

The particles obtained during spray drying were passed through a sieve with openings of 1.17 mm and further processed as described below.

The following ingredients were added to 540 g of the sieved, spray-dried mixtures:

Milk powder 16.22 g

Salt 5.39 g

Bicarbonate 3.45 g

Monocalcium phosphate 2.86 g

Sodium pyrophosphate 2.86 g

Vanilla seasoning 0.54 g

Sugar with 1% of a yellow

_go medium dye 0.54 g

5. Making the dough and baking

The dough was made in a mixer using two different methods:

a) To 572 g of the finished mixture 304 g of water were added, it was 1 minute at medium Mixed speed (450 rpm) and 1 minute at low speed (225 rpm).

60

b) 304 g of water were added to 572 g of the finished mixture; medium speed mixed.

g of dough was placed in a round cake pan and placed in a rotatable hearth oven at 177 ° C baked.

6. Baking results

Method a prepared cake flour according to

U.S. Patent 2,016,320

present
invention

Method b
Ready-made cake flour according to

U.S. Patent
2,016,320

present
invention

volume

grain

crust

Structure of the cake

3.32

7.4

Well

tunnel

The rating of the "grain" is equivalent to a rating of the overall texture of the cake, the is the result of the size of the individual particles of the cake. The numeric values used for the Markings of the grain used relate to an originally from 1 to 10 full scale, but the lower values are no longer used. The tests are based on a comparison with series of cake pictures used as norms.

The number and size of the pores were the same in both cakes within the error limits (measured was along the thickness of the cake on the edge and in the middle).

The cakes of method α from the flour mixture of the USA patent specification 2016 320, however, had tunnels, ie large cavities that extended through the entire cake, somewhat like the holes in Swiss cheese. The cakes made from the flour mix of the invention do not have such tunnels. The formation of such tunnels is a visible sign of a lack of homogeneity in the flour mixture used.

Claims (4)

Patent claims: 1. Process for the production of a ready-made cake flour with improved baking properties by spray drying an aqueous, 3.14
7.4
Well even
Pore structure 3.02
7.6
Well
tunnel 3.09 7.2 bright even
Pore structure Slurry containing sugar, flour and fat, characterized in that the constituents of this slurry directly bypassing the doughy state brings together, the temperature of the slurry being so high that plastic fat in in liquid form, but not higher than 80 ° C., spray drying is known per se Performs manner and the atomized product obtained rapidly cools to at least 74 ° C. 2. The method according to claim 1, characterized in that the slurry is before homogenized by spray drying. 3. The method according to claim 1, characterized in that the by spray drying The particles formed are comminuted, for example by forcing them through a sieve. 4. The method according to claim 1 to 3, characterized in that the slurry on heated to a temperature between 38 and 71 ° C and down to a water content of less than 6.5% spray-dried, after which the product is quickly brought to a temperature not exceeding 60 ° C cools down. Considered publications:
German Auslegeschrift No. 1012271;
U.S. Patent No. 2,016,320. 1 sheet of drawings 409 630/87 7.64 © Bundesdruckerei Berlin