JP2002027904A - Premix composition for sponge cake and batter for cake using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a premix cake composition for cooking with microwave oven by dissolving a rubber-like hard texture in usual products, imparting soft and dissolving characteristics in the mouth and eliminating shrinkage generated just after heating in the sponge tissue of a cake such as a sponge cake, steamed bread, and the like, prepared with microwave oven. SOLUTION: This premix composition comprises cereal flour as a main component and is brought to a sponge cake by cooking a batter obtained by adding a thermocoagulating protein to the composition with a microwave oven. The cereal flour in the premix composition comprises starch and alpha starch.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a premix composition for cakes, such as sponge cakes and steamed bread, which are cooked in a microwave oven. The present invention relates to a premix composition for a sponge cake used for small microwave cooking.

[0002]

2. Description of the Related Art Recently, it has been widely practiced to make sponge cakes and steamed breads at home using a microwave oven and enjoy them.
Premixes for microwave cooking for this purpose are also commercially available.

[0003] This premix is mainly made of wheat flour, sugars and swelling agent, added with water, stirred, and then microwaved to form a sponge cake. However, the conventional sponge cake made by such a method is not always satisfactory in texture and finished volume.

That is, a sponge cake made by a conventional microwave oven has a rubber-like, viscoelastic, hard feeling, and when it cools down, it shows a crisp texture, and the sponge cake's original moistness It was pointed out that the product value was not good enough, which was slightly different from the crisp texture. In addition, the volume feeling of the sponge cake is also difficult to expand significantly due to its light and fluffy properties, and as a result, a satisfactory premix for sponge cake has not yet been obtained. Was.

[0005] It is said that such conventional texture and volume are not always satisfactory because of denaturation of gluten, which is a protein of raw wheat flour. That is, it has been considered that the conventional wheat flour raw material has a hard texture with rubber-like viscoelasticity due to protein modification of gluten contained therein. for that reason,
As a solution, various methods such as a method using low-protein flour, a method using heat-treated flour (Japanese Patent Publication No. 7-97950, and Japanese Patent Application Laid-Open No. 8-159), a method of adding fats and oils, an emulsifier, and saccharides have been proposed. I have.

[0006] Although the improvement by these methods can certainly be seen to some extent in the texture, it is still not enough, and there is a need for further improvement. That is, even in any of the above methods, the premix for sponge cake still using flour as a main raw material is used, and gluten, which is a main component of the protein, is contained even if the amount is large or small. Met. For this,
Gluten with a network structure that constitutes the sponge structure of the sponge cake undergoes heat denaturation by microwaves when microwaved, causing it to have a rubber-like hard texture and lack a light and soft volume feeling. Had become.

[0007] Conversely, a premix for sponge cake having no gluten at all or a tissue using low protein wheat can eliminate or reduce a hard texture like rubber. Forms a network structure, holds the gas generated from the swelling agent, greatly reduces the role of supporting the sponge skeleton of the cake, and cannot maintain the volume of the sponge cake immediately after baking, resulting in large shrinkage Then, another important problem occurred as a sponge cake.

[0008]

SUMMARY OF THE INVENTION The present invention solves the conventional rubber-like hard texture of sponge cakes of sponge cakes such as sponge cakes and steamed bread which are cooked in a microwave oven, and has a soft mouthfeel. An object of the present invention is to provide a premix for sponge cake which is used for microwave cooking, which has good volume and good appearance, and which has good properties and eliminates shrinkage caused immediately after heating.

[0009]

According to the present invention, a sponge cake is prepared by heating a batter obtained by adding a heat-coagulable protein to a premix composition containing flour as a main component in a microwave oven. Wherein the flours of the premix composition are starch and α.
2. A premix composition for sponge cake according to claim 1, wherein a sponge cake premix composition comprising a modified starch (Claim 1) and a heat-coagulable protein powder are further added to the composition. 2) The premix composition for sponge cake according to claim 1 or 2, wherein 5-15% by weight of water-insoluble dietary fiber is added to the flour in the composition. 3), Claim 1
To the premix composition for the sponge cake described, heat-coagulable protein solution, heat-coagulable protein solution and water, heat-coagulable protein solution and milk, heat-coagulable protein solution and milk and any one of water,
A batter having a viscosity of 100 to 300 Pa · s (claim 4), a heat-coagulable protein solution and / or water and milk are added to the premix composition for sponge cake according to claim 2, and the viscosity is adjusted to 100 to 300 Pa · s. The batter set to 300 Pa · s (claim 5) and the batter according to claim 4 or 5,
The batter is further characterized in that 5 to 15% by weight of water-insoluble dietary fiber is added to the flour in the batter.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS When a sponge cake premix containing flour is cooked in a microwave oven, the gluten in the flour undergoes a rapid and excessive heating to cause denaturation,
Also, starches are placed in a state of insufficient gelatinization. For this reason, the sponge structure of the cake made from this material has strong viscoelasticity peculiar to gluten, and swelling is suppressed due to the contracting force of gluten, and becomes insufficient. Furthermore, the texture also exhibits a rubber-like texture as compared with that heated in an oven. Thus, in the present invention, starch and pregelatinized starch are used as flours instead of wheat flour as a flour material for a premix for sponge cake, and a heat-coagulable protein is used as a substitute for wheat protein. In the present invention, the premix for sponge cake is sponge cake, chiffon cake, steamed bread, castella,
Premixes such as hot cakes and muffins.

[0011] The flour of the present invention is a powder material used for a premix for sponge cake and made from grains constituting the sponge structure of the cake. In the present invention, the flour comprises starch and pregelatinized starch. Raw material. The types of starch include various starches such as wheat starch, corn starch, tapioca starch, potato starch, rice starch, and modified starch excluding pregelatinized starch, and one or more of these starches can be used.

The pregelatinized starch is a kind of modified starch having a property to easily become a viscous starch paste when water is added at room temperature, and gelatinized by adding water to the above exemplified starch and heating. However, as long as the starch is rapidly dehydrated and dried, its type is not specified. These pregelatinized starches can be used alone or in combination. Among these starches, wheat starch, corn starch and phosphate-crosslinked wheat starch are particularly preferred, and the pregelatinized starch is pregelatinized wheat starch or pregelatinized cornstarch.

The batter obtained by adding water to the gluten-free premix for sponge cake cannot retain gas generated from the swelling agent because the gluten network structure is not formed, and the formation of a sponge structure is not achieved. Becomes extremely insufficient. In order to solve this problem, in the present invention, pregelatinized starch is blended with the premix to cause the batter to have an appropriate viscosity so that the gas is retained in the batter. Even if the blending ratio of the pregelatinized starch is set to a predetermined ratio, the viscosity of the batter varies depending on the type of pregelatinized starch and the amount of water added to the premix for sponge cake. It is preferable to set it to 55% by weight. When the ratio of the pregelatinized starch is less than 25% by weight,
Even with the minimum amount of water necessary for gelatinization of starch, the viscosity of the batter is insufficient. For this reason, the gas generated from the swelling agent at the time of heating during cooking cannot be maintained in a fine bubble state, resulting in an extremely coarse bubble state, or the cake may pop out of the container due to the gas pressure.

If the proportion of the pregelatinized starch exceeds 55% by weight, the viscosity of the batter will be excessive even if water is added in an amount required for gelatinizing the starch. As a result, the gas cannot be expanded sufficiently in the batter, and the sponge tissue is underdeveloped, poor in volume, and presents a heavy texture. Furthermore, in terms of texture, starch is more palatable than flour. However, gelatinization of starch by microwave heating in a microwave oven is insufficient, and conventionally, the effect has not been sufficiently exhibited. Therefore, in the present invention, by using pre-gelatinized starch as a part of the raw material, insufficient gelatinization by microwave heating can be eliminated, and the texture can be improved.

Further, in order to make a cake using the above-mentioned starch and pregelatinized starch, one or more kinds of heat-coagulable proteins are mixed with the starch and pregelatinized starch as an alternative to conventional gluten. The heat-coagulable protein is a protein containing albumin and globulin, such as egg white, casein, whey protein, and whey-enriched protein.
These heat-coagulable proteins can be mixed in advance in a premix for sponge cake, but when preparing the batter, a suspension of the protein, whole egg solution,
Egg white liquid may be added.

These heat-coagulable proteins, instead of conventional gluten, fix the sponge structure in which bubbles are formed by heating and coagulating with microwaves, maintain the swelling of the sponge cake, and prevent shrinkage. is there. That is, it is presumed that the thermocoagulable protein maintains a good swelling state since the protein is coagulated and fixed, so that the force for narrowing the void formed by the inflation gas does not work. The blending amount of such a protein should be appropriately adjusted depending on the intended sponge cake. Usually, the dry protein is 10 to 120% by weight, preferably 20 to 20% by weight, based on the weight of the flour composed of starch and pregelatinized starch. 100% by weight, more preferably 30 to
80 weight 5.

According to a third aspect of the present invention, a water-insoluble dietary fiber is further added to the premix composition. The water-insoluble dietary fiber absorbs water in the batter, and in order to uniformly disperse the water in the batter, heating and cooking the same suppresses uneven heating. In addition, the dietary fiber uniformly dispersed in the batter suppresses the batter from unevenly expanding due to the physical resistance, so that the upper surface of the sponge cake can be baked substantially flat. Water-insoluble dietary fiber is 5 to 15% by weight of flour
Added. If the addition amount is less than 5%, the above effects cannot be obtained, and the top surface swells like a mountain,
Addition of not less than% by weight will suppress the expansion of the sponge cake itself.

The water-insoluble dietary fiber used in the present invention may be any dietary fiber such as cellulose, vegetable gum, pectin, seaweed polysaccharide, etc., which is insoluble in water and is commonly used for food. Examples thereof include cellulose, wheat bran, beet fiber, apple fiber, orange fiber, resistant starch and the like. Particularly preferred is cellulose.

[0019] The invention of claim 4 provides a premix composition for sponge cake according to claim 1, wherein a heat-coagulable protein solution,
Add one of the heat-coagulable protein solution and water, the heat-coagulable protein solution and milk, or the heat-coagulable protein solution, milk and water, and adjust the viscosity to 1
It is a batter set to be from 00 to 300 Pa · s. Further, the invention of claim 5 is a batter which is prepared by adding a heat-coagulable protein solution and / or water and milk to the premix composition for sponge cake according to claim 2 and having a viscosity of 100 to 300 Pa · s. is there. Further, the invention of claim 6 is obtained by adding water-insoluble dietary fiber to the batter.

The viscosity of the batter specified here is 25 ° C.
And the viscosity of the batter immediately after being homogenized by stirring with a spoon for 90 seconds is measured with a B-type viscometer. The measurement conditions are as follows.

Rotor: R-LM4 type Number of rotations: 1.5 r / min Temperature: 25 ° C. Read after 3 minutes of rotation The viscosity of the batter has a significant effect on the sponge structure of the cake. Therefore, the batter to be adjusted by adding water to the premix for sponge cake is to adjust the viscosity to a specific viscosity range in order to appropriately keep the gas in the batter.

The composition of the premix for a sponge cake of the present invention includes, in addition to the above-mentioned raw materials, saccharides, powdered milk, seasonings, oils and fats, pigments, emulsifiers, swelling agents, and other common raw materials.
Flavors and the like can be appropriately blended. Further, it is also possible to add solids such as nuts and chocolate chips to the sponge cake premix. The type and amount of these auxiliary materials are appropriately adjusted depending on the intended quality. However, the expanding agent is preferably a baking powder mainly composed of microwave-compatible and fast-acting sodium hydrogencarbonate. The amount is preferably 3 to 30% by weight based on the starch.

The premix composition for a sponge cake of the present invention and the batter for a sponge cake using the same do not exclude gluten at all.
This means that the cake eliminates enough gluten to make up the sponge tissue, and therefore does not prevent the incorporation of even small amounts of flour.

Test Example In the composition shown in Table 1 except that baking powder was removed, starch was used as wheat starch, and one of the following five types of pregelatinized starch was added to obtain a flour composition. The compounding ratio of this pregelatinized starch was 20 to 60% by weight of the total amount of flour.
These were subjected to various types of water addition as described below to prepare batters, and the viscosities thereof were measured.

[0025]

[Table 1]

Kinds of pregelatinized starch A: pregelatinized wheat flour B: pregelatinized corn starch C: pregelatinized tapioca starch D: pregelatinized waxy corn starch E: pregelatinized potato starch The amount of water greatly affects the batter viscosity, If the amount is too small, the gelatinization of the starch becomes insufficient, resulting in a poor texture and a coarse sponge composition. Conversely, if the water content becomes excessive, the sponge is crushed by the water and the swelling cannot be maintained. Therefore, in this experiment, starch was sufficiently gelatinized when the water content was in the range of 20 to 60 g, but water was added so that the sponge tissue was not crushed by excessive water content.

Further, the baking powder shown in Table 1 was added to the cake mix having the same composition as the batter, and the mixture was placed in a 330-ml cup-shaped container. Then, the same amount of water as used for measuring the viscosity was added to each sponge cake. The mixture was added to the premix and stirred to obtain a batter containing baking powder. The batter was heated in a household microwave oven with an output of 500 W for 2 minutes to form a sponge cake, and the swelling status was evaluated. The results are shown in Table 2.

[0028]

[Table 2]

As is clear from the results in Table 2, when the viscosity of the batter is 100 to 300 Pa · S, a sponge cake with good swelling can be obtained.
The mixing ratio of the pregelatinized starch is about 25 to 5% of the whole flour.
It can be seen that good results can be obtained with 5% by weight.

[0030]

EXAMPLES (Example 1) A premix having the composition shown in Table 3 below was mixed by a conventional method to obtain a cake mix composition for microwave cooking. This cake mix is placed in a 350 ml cup-shaped container, and about 50 g of M
A chicken egg of the size was added and mixed well with stirring to obtain a mixed batter for cake. The viscosity of this batter is 220 Pa
S. Next, the batter was heated in a microwave oven with an output of 500 W for 2 minutes to obtain a desired sponge cake. This cake had a uniform and fine texture, had a moist texture, was crisp, and had a good mouthfeel. Further, the swelling maintained the state immediately after cooking in the microwave oven.

[0031]

[Table 3]

Example 2 A premix having the composition shown in Table 4 below was mixed by a conventional method to obtain a cake mix composition for microwave cooking. This cake mix was placed in a cylindrical container having a diameter of 15 cm and a depth of 7 cm, and about 55 g of two M-size chicken eggs and 30 ml of milk were added, followed by stirring well to obtain a batter. The viscosity of this batter is 1
It was 80 Pa · S. Then, output this batter 5
The mixture was heated in a microwave oven of 00W for 3 minutes and 30 seconds to obtain a desired sponge cake. This cake is almost flat on the top,
The structure was uniform and fine, and there was no shrinkage. In addition, when this was tasted, the texture was moist, the crispness was good, and the mouthfeel was good.

[0033]

[Table 4]

[0034]

As described above, according to the present invention, the use of flour is stopped and a premix for sponge cake mainly comprising starch and heat-coagulable protein is used. By cooking in a microwave oven, a cake with a light and fluffy texture, good swelling and good appearance can be obtained. This solved the rubber-like texture which was a drawback of the conventional premix for sponge cakes cooked in a microwave oven using flour, and was more satisfactory in terms of volume.

Claims (6)

[Claims] 1. A premix composition comprising a flour as a main component, and a batter obtained by adding a heat-coagulable protein to the premix composition, which can be cooked in a microwave oven to form a sponge cake. A sponge cake premix composition wherein the flour of the premix composition comprises starch and pregelatinized starch. 2. The premix composition for sponge cake according to claim 1, wherein a heat-coagulable protein powder is further added to the composition. 3. The composition according to claim 1, wherein the amount of flour in the composition is 5%.
The premix composition for sponge cake according to claim 1 or 2, further comprising up to 15% by weight of water-insoluble dietary fiber. 4. The premix composition for sponge cake according to claim 1, wherein the heat-coagulable protein solution, the heat-coagulable protein solution and water, the heat-coagulable protein solution and milk, the heat-coagulable protein solution, milk and water Is added, the viscosity of which is 100 to 300 Pa
-Stickman who made s. 5. A batter having a viscosity of 100 to 300 Pa · s, wherein a heat-coagulable protein solution and / or water and milk are added to the premix composition for sponge cake according to claim 2. 6. The batter according to claim 4, further comprising 5 to 15% by weight of water-insoluble dietary fiber based on flour in the batter.