JP2003333991A - New cake and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cake having moist and soft texture, easily meltable in the palate and exhibiting good palatability. <P>SOLUTION: The production method for the cake comprises the pregelatinization or modification of at least a part of wheat flour or starch with hot water. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to cakes having a good texture obtained by preliminarily gelatinizing a part or all of wheat flour and a part or all of starch in a raw material with hot water.

[0002]

2. Description of the Related Art In recent years, due to the diversification of tastes and tastes of consumers, even cakes are softer and softer.
A good texture that melts in the mouth is required. Generally, cakes include sponge cakes and butter cakes, and among them, sponge cakes include shortcakes, decoration cakes, Montblanc, Madeleine, butter cakes such as pound cakes, baumkuchen, etc. is there. As a manufacturing method, when making a sponge cake, there are a separate method, a common method, an all-in method,
There are various methods for producing butter cakes, such as a sugar batter method and a flower batter method. Also, as raw materials used, in addition to wheat flour, sugar, eggs, oils and fats, expanding agents, etc., various types of raw materials such as dairy products, starches, sugars other than sugar, emulsifiers, flavors, thickening polysaccharides are used. Has been done. Fruits, nuts, chocolate, cheese, etc. may be added as a variety of seasonings. As described above, cakes having various appearances, textures, flavors and the like are produced by various kinds, manufacturing methods and raw materials thereof. However, with conventional technology, it gives a moisturizing impression that has never been seen before,
The creation of soft, mouth-watering cakes has not been found, and the potential needs of consumers have not yet been fully met.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides cakes which are moist, soft and have a good mouth-melting texture and an excellent texture.

[0004]

[Means for Solving the Problems] In order to solve the above problems, the present invention has been completed as a result of earnest research focusing on the gelatinization of wheat flour, which is a raw material of cakes, by hot water. In the present invention, a part or all of wheat flour, which is a raw material for cakes, or a part or all of wheat flour and starch is gelatinized or modified with hot water, resulting in a cake having a very moist texture. The present invention has been completed and the present invention has been completed.

The present invention will be described in detail below. In the present invention, cakes mean ordinary cakes, that is, sponge cakes and butter cakes. Wheat flour as the main raw material, sugar, butter, fats and oils such as margarine and salad oil, a swelling agent, eggs, and water are added. Shortcake, decoration cake, Montblanc, madeleine, pound cake, Baumkuchen, etc. which are baked after mixing, mixing. Fruits, nuts, chocolates added as a variety of seasonings,
It does not matter whether cheese or the like is added.

The flour used in the present invention may be any flour commonly used in cakes. The soft flour may be mainly used, and if necessary, medium-strength flour, strong flour or other flour may be added in an appropriate amount.

[0007] The starch referred to herein is generally wheat starch, corn starch, tapioca starch,
It refers to potato starch, rice starch, modified starch, and the like.

Sugar, eggs, fats and oils, leavening agents, dairy products, starches, sugars other than sugar, emulsifiers, flavors and thickening polysaccharides are also commonly used in cakes. Any swelling agent, dairy product, starches, sugars other than sugar, emulsifiers, flavors, and thickening polysaccharides can be used regardless of type.

The manufacturing method of the present invention will be described below. First, wheat flour or 5-100 of wheat flour and starch
%, Preferably 20 to 60%, separately boiled hot water is gradually added.

The hot water used is 50 to 100 ° C., preferably 80 to 100 ° C. It can be pregelatinized or modified with hot water. As used herein, the term "denaturation" refers to physical or chemical modification other than gelatinization that wheat flour or starch undergoes with hot water. As the degree of alpha conversion, the degree of alpha conversion of 30 to 100% is preferable as measured by the β-amylase pullulanase method. The dough temperature after the addition of hot water is 30 to 90 ° C., preferably 50.
~ 80 ° C is good. Sugar may be added to the flour in advance. Alternatively, butter may be added by heating with water.

After cooling to 50 ° C. or lower, eggs are gradually added.
Add the remaining flour, leavening agent and other ingredients and mix. As the mixer, a vertical mixer for bread and confectionery (using a beater), a horizontal mixer, a spiral mixer, or the like can be used. The order of addition and the mixing method are in accordance with ordinary methods. A premix of the raw materials may be used if necessary.

Next, after dividing into molds, baking is performed in an oven at 180 ° C. for 40 minutes.

The cakes obtained through the above steps are moisturized as compared with the case where they are produced by a usual production method.
It is soft, has a pleasant texture, and has a good texture.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described based on examples.

[0015]

EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples.

Examples 1 to 5 Based on the formulations shown in Table 1, flour (a) was added by hot water during the formulation.
Was pre-gelatinized to produce a pound cake.

[0017]

[Table 1]

Comparative Examples 1 and 2 A pound cake was produced based on the formulation in Table 2.

[0019]

[Table 2]

The production of Examples 1 to 5 and Comparative Example 2 was carried out in the following steps. Mix flour (a) and sugar lightly. Boil the butter and water and add slowly to. After cooling to 50 ° C or lower, eggs are gradually added. Add flour (b) and swelling agent and mix. After dividing into a pound type, it is baked for 40 minutes in an oven at 180 ° C.

The production of Comparative Example 1 was performed in the following steps. Rub sugar and butter. Add eggs slowly to. Add flour (b) and swelling agent and mix. Add water. After dividing into a pound type, it is baked for 40 minutes in an oven at 180 ° C.

After the finished product is cooled, it is wrapped and wrapped,
The sample stored at room temperature for 3 days was sampled. Examples 1 to 5 above
The products of Comparative Examples 1 and 2 were evaluated by 20 panelists.
The moist feeling, softness, melting in the mouth and flavor are shown in Tables 3 to 6
The scores were evaluated by 20 panelists according to the criteria shown in 1 above, and the average value was taken. The score of the comprehensive evaluation was the average value of the sum of moist feeling, softness, melting in the mouth, and flavor.

[0023]

[Table 3]

[0024]

[Table 4]

[0025]

[Table 5]

[0026]

[Table 6]

As a result of sensory evaluation by 20 panelists,
As shown in Table 7, Examples 1 to 5 are comparative examples 1 and 2.
It had a moist feeling compared to, and melted in the mouth.

[0028]

[Table 7]

Example 6, Comparative Example 3 A pound cake was prepared based on the composition shown in Table 8. Example 6 was manufactured according to the manufacturing method of Examples 1 to 5 except that wheat flour (a) was changed to wheat flour (a) and corn starch in the steps of Examples 1 to 5. Comparative Example 3 was manufactured according to the manufacturing method of Comparative Example 1 except that the wheat flour (b) in the manufacturing process of Comparative Example 1 was changed to wheat flour (b) and corn starch.

[0030]

[Table 8]

After cooling the finished product, it is wrapped and wrapped,
The sample stored at room temperature for 3 days was sampled. As shown in Table 9 as a result of the sensory evaluation, Example 6 had a moist feeling, was softer, and had better melting in the mouth as compared with Comparative Example 3.

[0032]

[Table 9]

Example 7 A sponge cake was prepared according to the formulation shown in Table 10. The manufacture of Example 7 was performed in the following steps. Boil water and gradually add to flour (a) to make α
Cool to below 0 ° C. Lightly mix flour (b), sugar and leavening agent. Put eggs and foaming emulsified oil in a mixer bowl and loosen the emulsified oil. And whip to a dough specific gravity of 0.40. Add and mix gently at low speed. Divide into No. 7 sponge type, and do 3 in 180 ° C oven
Bake for 0 minutes.

The production of Comparative Example 4 was carried out in the following steps. Lightly mix flour (b), sugar, and a swelling agent. Egg, water, and foamable emulsified oil and fat are put in a mixer bowl, and the emulsified oil and fat are thoroughly loosened. And whip to a dough specific gravity of 0.45. Divide into No. 7 sponge type, and do 3 in 180 ° C oven
Bake for 0 minutes.

[0035]

[Table 10]

After the finished product is cooled, it is wrapped and wrapped,
The sample stored at room temperature for 3 days was sampled. As shown in Table 11 as a result of the sensory evaluation, Example 7 had a moist feeling, was softer, and had better melting in the mouth as compared with Comparative Example 4.

[0037]

[Table 11]

Example 8, Comparative Example 5 Based on the formulation shown in Table 12, in Example 8, wheat starch was pregelatinized with hot water and added to the dough to produce a sponge cake. In Comparative Example 5, a sponge cake was manufactured by the all-in method.

[0039]

[Table 12]

The manufacture of Example 8 was performed in the following steps. Boil water and gradually add to wheat starch to make α, 40 ℃
Cool to: Lightly mix flour, sugar and swelling agent. Put eggs and foaming emulsified oil in a mixer bowl and loosen the emulsified oil. And whip to a dough specific gravity of 0.40. Add and mix gently at low speed. Divide into No. 7 sponge type, and do 3 in 180 ° C oven
Bake for 0 minutes.

The production of Comparative Example 5 was carried out by the following steps. Lightly mix wheat flour, wheat starch, sugar, and a swelling agent. Egg, water, and foamable emulsified oil and fat are put in a mixer bowl to sufficiently loosen the emulsified oil and fat. And whip to a dough specific gravity of 0.45. Divide into No. 7 sponge type, and do 3 in 180 ° C oven
Bake for 0 minutes.

After the finished product is cooled, it is wrapped and wrapped,
The sample stored at room temperature for 3 days was sampled. As a result of the sensory evaluation, as shown in Table 13, it was evaluated that Example 8 had a moist feeling as compared with Comparative Example 5, was soft, and melted in the mouth well.

[0043]

[Table 13]

Example 9 and Comparative Example 6 were manufactured based on the formulations shown in Table 14.

[0045]

[Table 14]

The manufacture of Example 9 was performed in the following steps. Boil water and gradually add to wheat starch (a) to make α,
Cool to below 40 ° C. Lightly mix wheat starch (b), sugar and leavening agent. Put eggs and foaming emulsified oil in a mixer bowl and loosen the emulsified oil. And whip to a dough specific gravity of 0.40. Add and mix gently at low speed. Divide into No. 7 sponge type, and do 3 in 180 ° C oven
Bake for 0 minutes.

The manufacture of Comparative Example 6 was carried out in the following steps. Lightly mix wheat starch (b), sugar, and a swelling agent. Egg, water, and foamable emulsified oil and fat are put in a mixer bowl to sufficiently loosen the emulsified oil and fat. And whip to a dough specific gravity of 0.45. Divide into No. 7 sponge type, and do 3 in 180 ° C oven
Bake for 0 minutes.

After cooling the finished product, it is wrapped and wrapped,
The sample stored at room temperature for 3 days was sampled. As a result of the sensory evaluation, it was evaluated that Example 9 had a moist feeling compared with Comparative Example 6, was soft, and melted in the mouth well.

[0049]

[Table 15]

As in the above Examples, according to the present invention, it is possible to produce a cake having a completely new texture, moist feeling, softness, and good meltability in the mouth.

[0051]

EFFECTS OF THE INVENTION By using the method for producing cakes of the present invention, it is possible to produce cakes having a new texture, which is soft, has a moist feel, and is easy to melt in the mouth, which has been difficult with the conventional techniques. This has made it possible to fully meet the needs of consumers.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Kazuhiro Takamine             21-8 Takase-cho, Funabashi-shi, Chiba Torigoe milling stock             Company R & D Department F-term (reference) 4B014 GB11 GG02 GL11 GP14

Claims (4)

[Claims] 1. A novel cake characterized in that a part or all of wheat flour as a raw material is gelatinized or modified with hot water. 2. A novel cake, characterized in that a part or all of wheat flour and starch which are raw materials are pregelatinized or modified with hot water. 3. A novel method for producing cakes, characterized in that a part or all of wheat flour as a raw material is gelatinized or modified with hot water. 4. A novel method for producing cakes, wherein a part or all of wheat flour and starch as raw materials is pregelatinized or modified with hot water.