JP2009082108A - Starch composition for producing cake, and the resultant cake - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a starch composition for producing cake, capable of stably producing cake even industrially with high dough foam stability in the dough heating process through forming stable cake dough even when wheat flour is wholly replaced by starch as grain flour, and also giving cake excellent in palate feeling including soft touch, resilience, meltability in the mouth and moisture feeling, difficult to achieve with wheat flour alone. <P>SOLUTION: The starch composition for producing cake is such that the total content of natural starch (A), modified starch (B) and processed starch (C) is 80-100 wt.% of the total grain flour, and the compounding weight ratio for the respective starches in terms of (A)/[(B)+(C)] is (95:5) to (25:75). <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a starch composition for producing cakes and cakes.

  Cakes are foods that are made from doughs mainly composed of flour, saccharides, eggs, oils and fats, and are heat-treated such as baking and steaming. During the heating process, the sol (cake dough) is gelled. It is one of complex foods with physicochemical changes to (cake). Examples of cakes include sponge cakes, butter sponges, chiffon cakes, roll cakes, Swiss rolls, busses, baumkuchens, pound cakes, cheese cakes, snack cakes, waffles, and steamed cakes.

  The important texture required for cakes is that they are “soft”, “elastic”, “melted in the mouth” and “moist”. There are various methods for improving the texture. However, there is a problem that the elasticity is lost when the amount of eggs and fats is increased to improve the melting of the mouth with softness, and the melting becomes worse when the moisture is reduced to increase the elasticity. Further, when the specific gravity of the dough is lowered and the specific volume of the cakes is increased in order to make the texture soft, the soft feeling is good, but in general, there is a problem that moist feeling is lost and the cake is easy to stick. In addition, when the amount of eggs or fats is increased or the specific gravity of the dough is lowered, generally, a phenomenon such as a pot dropping or a raw burn, which is a big problem in cake production, is likely to occur. For the above reasons, the desired texture cannot be obtained by simply changing the blending ratio of the main components of the cakes.

  In addition, as another method for improving the texture, methods using various starches and various starch compositions have been proposed, and the use of starch has not only improved texture in recent years. This has contributed to the development and commercialization of cakes having such a new genre of texture (Patent Documents 1 to 3).

  In addition, wheat flour, one of the main ingredients of cakes, contains gluten and is responsible for the shape retention and foam retention before baking and the formation of cake cell structure after baking. It is positioned. On the other hand, this gluten forms a strong three-dimensional structure due to the share of the dough mixing process and has a negative aspect that impairs the softness and melting of the cakes. Accordingly, development of cakes using part or all of starch as an alternative to wheat flour has been carried out (Patent Documents 4 and 5).

  However, when starch is used as an alternative to wheat flour, starch does not contain gluten, so the dough has no share resistance to mixing, and it is difficult to form a stable cake dough. Even if the dough can barely be produced by hand-made foaming operation, bubbles are likely to become unstable due to starch gelatinization in the heating process of the dough, making it difficult to form a good sponge-like cake cell. Problems such as burning and dropping off the pot are very likely to occur. Furthermore, in the dough using starch, the continuous foaming apparatus suitable for mass production in industrialization causes problems such as extremely low foam stability due to the reasons described above, and inability to produce cakes at all.

  On the other hand, for example, a production method in which pregelatinized starch is blended to improve the moist feeling has been proposed (Patent Documents 6 and 7). However, when pregelatinized starch that is gelatinized from room temperature is used directly or as an oil-in-water emulsion in the dough, it swells rapidly in the dough, causing a phenomenon that it is not uniformly dispersed, or the dough due to the rapid swelling This causes problems such as lowering the foaming property. In addition, pregelatinized starch disintegrates early during baking, drastically lowers the dough viscosity, destabilizes the retention of bubbles in the dough, and causes problems such as raw burning and insufficient product volume. Furthermore, when pregelatinized starch is added directly to dough that is not shear resistant, and foamed with a continuous foaming device, the swollen pregelatinized starch is caused by the share during the foaming process. It disintegrates inside, becomes paste liquid, and produces a sticky texture.

  For the purpose of imparting stability to the destabilized dough as described above, it has been proposed to add a stabilizer such as a thickening polysaccharide to the dough (Patent Document 8). However, when a stabilizer such as a thickening polysaccharide is added, generally, the “mouth melt” of the final product is impaired, resulting in a sticky texture.

  The use of starch as flour for cake production has been studied for various uses such as improving the texture of cakes and combating wheat flour allergies. However, from the above situation, only a part of flour is replaced with starch. This is the majority of the technology. Moreover, almost no cakes in which the whole amount of wheat flour is replaced with starch have been produced, and industrialization is difficult.

JP-A-6-237682 JP-A-8-38028 JP-A-11-113478 Japanese Patent Laid-Open No. 10-276660 JP 2000-63401 A JP-A-11-155482 JP-A-8-224057 Japanese Patent Laid-Open No. 5-23097

  The present invention has been made in view of the above circumstances, and its purpose is to form a stable cake dough even when the whole amount of wheat flour is replaced with starch as flour, and is excellent in foam stability of the dough in the heating step. The purpose is to provide a starch composition for producing cakes, which can be produced stably industrially, and has an excellent texture such as soft feeling, elasticity, melting in the mouth and moist feeling, which is difficult to achieve with only flour. .

  As a result of intensive studies to achieve the above object, the present inventors can easily achieve the above object by using natural starch, modified starch, and processed starch at a specific blending weight ratio. And gained knowledge.

  The present invention has been completed through further studies based on the above findings, and consists of a group of related inventions. Each invention is as described in the following (1) to (6).

(1) The total content of natural starch (A), modified starch (B) and processed starch (C) is 80 to 100% by weight of the total flour amount, and the blending weight ratio of each starch is (A) :( B ) + (C), the starch composition for producing cakes characterized by being in the range of 95: 5 to 25:75.

(2) A starch composition-containing liquid having a starch composition / water weight ratio of 40:60 was prepared, and this was dynamic viscoelasticity when heated from 20 ° C. to 95 ° C. at a rate of temperature increase of 2 ° C./min. The starch composition for producing cakes according to (1), wherein the rate is in the range described in the following (a) to (c).
(A) 20-30 ° C .: 200,000-300,000 (dyn / cm ² )
(B) 50 to 55 ° C .: 8,000 to 16,000 (dyn / cm ² )
(C) 65 to 68 ° C .: 20,000 to 30,000 (dyn / cm ² )

(3) Cakes produced using the starch composition according to (1) or (2) above.

(4) The restoration rate after storage at 25 ° C. for 3 days under a reduced pressure compression rate of 50% is 95% or more, and after storage at 25 ° C. for 3 days under a reduced pressure compression rate of 70% Cakes characterized by a restoration rate of 90% or more.

(5) Restoration rate after storage at −20 ° C. for 3 days under a reduced pressure compression rate of 50% is 95% or more, and after storage at −20 ° C. for 3 days under a reduced pressure compression rate of 70% Cakes characterized by a restoration rate of 90% or more.

(6) Cakes as described in said (5) or (6) which are manufactured using the starch composition whose content of starch is 80 to 100 weight% of the whole flour amount.

  According to the present invention, even when 100% by weight of starch is used as the flour, stable production is possible and it is excellent in industrialization, and the texture such as softness, elasticity, melting in the mouth and moist feeling required for cakes is very high. An excellent starch composition for producing cakes is provided.

  In the starch composition for producing cakes of the present invention, the starch content is 80 to 100% by weight of the total flour amount. The starch may be any of natural starch, modified starch, and modified starch.

  Examples of natural starch include corn starch, wheat starch, rice starch, tapioca starch, high amylose corn starch, waxy corn starch, sago starch, potato starch, katsu starch, and sweet potato starch, and a plurality of these may be used simultaneously. . Examples of the modified starch include esterified starch, etherified starch, cross-linked starch, periodate-oxidized starch, and hydroxypropylated starch, and a plurality of these may be used simultaneously. Examples of the modified starch include granulated starch, pregelatinized starch, and wet heat-treated starch, and a plurality of these may be used simultaneously.

  The above-mentioned crosslinked starch is subjected to crosslinking treatment with a crosslinking agent, and may be subjected to esterification treatment and / or etherification treatment together with crosslinking treatment. As the crosslinking agent, for example, one or more selected from phosphorus oxychloride, acrolein, epichlorohydrin, polyphosphate, metaphosphate, adipic acid and the like are preferable. Examples of the esterifying agent include one or two selected from acetic anhydride, vinyl acetate, maleic anhydride, succinic anhydride, 1-octenyl succinic anhydride, orthophosphate, polyphosphate, metaphosphate, and the like. More than species are preferred. Further, as the etherifying agent, for example, one or two or more selected from alkylene oxides such as ethylene oxide and propylene oxide, monochloroacetic acid and the like are preferable.

  When esterified cross-linked starch such as tapioca starch is used, the degree of esterification is usually 0.01 to 0.15, preferably 0.03 to 0.05, as a substitution rate. Moreover, when using etherified bridge | crosslinking starch, the etherification degree is 0.01-0.50 normally as a molar substitution rate, Preferably it is 0.05-0.40.

  “Heat heat treatment” in the above-mentioned wet heat-treated starch means heat treatment in the presence of insufficient moisture to gelatinize the starch, and suitable methods include, for example, a decompression line and pressurized steam. The starch is placed in a container that can be sealed with pressure resistance for both internal pressure and external pressure, and after reducing the pressure, pressurizing and heating by introducing steam, or repeating this operation for a predetermined time The method of cooling after heating is mentioned. The wet heat treatment is preferably performed at a temperature of 100 to 140 ° C. for about 10 to 180 minutes.

  Examples of the modified starch obtained by crosslinking or heat-treating starch include waxy starch, glutinous rice starch, glutinous wheat starch, and modified starch obtained by crosslinking or heat-treating glutinous sorghum starch. preferable.

  In the starch composition of the present invention, the total content of natural starch (A), modified starch (B) and processed starch (C) is 80 to 100% by weight of the total flour, and the blending weight ratio of each starch is ( A): (B) + (C), which is in the range of 95: 5 to 25:75.

  Said compounding weight ratio becomes like this. Preferably it is the range of 95-60: 5-40, More preferably, it is the range of 90-70: 10-30. When (A) is 95% by weight or more, the foam stability of the cakes is poor, and it is easy to cause raw baking or dropping off. When (A) is 5% or less, it is difficult to form a cake structure, and elasticity or melting It becomes a bad cake. Moreover, you may use the starch composition of this invention premixed with a well-known raw material for cake production.

The blending weight ratio of the above starch is analyzed with thermometer, rapid viscoanalyzer (RVA), amylograph, dynamic analyzer, etc. for thermodynamic property changes under the assumption of heating process such as baking and steaming of cake dough This can be specified. In the present invention, for example, a starch composition-containing liquid having a starch composition / water weight ratio of 40:60 is prepared under degassing conditions, and the temperature is increased from 20 ° C. to 95 ° C. at a temperature rising rate of 2 ° C./min. The dynamic viscoelastic modulus (dyn / cm ² ) when heated can be measured to define the physical property range. The analysis conditions for dynamic viscoelasticity are described below.

  The composition ratio of starch composition: water represents a ratio of “starch composition (flour): moisture (derived from egg, sugar, water, etc.)” when an actual general cake composition is considered. Further, when bubbles are mixed in the starch composition-containing solution, the viscosity of the solution is changed by the bubbles. That is, when the dynamic viscoelasticity is logarithmically plotted with respect to the temperature change, the amount of change in dynamic viscoelasticity indicates a constant logarithmic change rate according to the amount of bubbles if the amount of bubbles in the solution is constant.

  The rate of temperature increase is selected in terms of the time required for analysis and the follow-up of temperature changes in the solution. The heating temperature range is defined by the fact that the measured temperature in the dough when the cake dough is subjected to heat treatment such as baking or steaming is obtained as a range of 20 to 95 ° C. The dynamic viscoelastic modulus is preferably in the range described in the following (a) to (c).

(A) At 20-30 degreeC, it is 200,000-300,000 (dyn / cm < ² >) normally, Preferably it is the range of 220,000-270,000 (dyn / cm < ² >).

(B) At 50 to 55 ° C., it is usually in the range of 8,000 to 16,000 (dyn / cm ² ), preferably 10,000 to 13,000 (dyn / cm ² ).

(C) At 65 to 68 ° C., it is usually in the range of 20,000 to 30,000 (dyn / cm ² ), preferably 23,000 to 27,000 (dyn / cm ² ).

  The blending weight ratio of the starch described above is such that the viscoelasticity of the solution in the temperature zone before and after starch gelatinization is the composition under the above conditions when baking cakes using only starch as the flour. For example, it is determined based on the knowledge that a good cake cell can be formed.

  Adjustment of the viscoelasticity in the heating process of the starch-containing liquid can be adjusted by a combination of the various starches described above. In the case of natural starch, for example, cereal starches such as corn starch and wheat starch are generally difficult to swell and hardly increase in viscosity of the solution. In the case of processed starch, for example, cross-linked starch suppresses swelling and gelatinization of starch, and viscoelasticity can be adjusted depending on the degree of cross-linking. Furthermore, compared with other ester and etherified starches, phosphoric acid cross-linked starch has a sharp decrease in viscosity during gelatinization, swells at room temperature, and has a higher viscosity than the base starch. By combining these starch properties, the desired starch composition rheological properties can be obtained.

  When the dynamic viscoelastic modulus of the starch composition-containing liquid is too higher than the above range, the cake dough does not contain air bubbles and becomes a cake dough having a large specific gravity, and does not produce a sufficient volume after baking and has a soft texture. Problems such as not being cakes occur. On the other hand, when the dynamic viscoelastic modulus of the starch composition-containing liquid is too lower than the above range, bubbles are likely to escape from the cake dough, and a stable cake dough cannot be formed. Problems such as dropping will occur.

  The cake dough using the starch composition of the present invention has a dough viscosity at room temperature suitable for foaming, can be foamed even by using a continuous foaming device, and foam stability even during firing This makes it possible to produce cakes that are not burned or dropped out. Moreover, since it does not contain gluten and is excellent in the stability of bubbles in the dough, the cake dough swells greatly in the heating step, and cakes having a volume with a larger specific volume can be produced. The increase in specific volume also affects the production yield of cakes.

  Moreover, in the food texture of cakes, since a gluten is not included compared with the case where wheat flour is used as flour, the soft feeling and the meltability in the mouth are excellent. Furthermore, it is excellent in elasticity and moist feeling by using various starches such as processed starch.

  Since it is very excellent in terms of the productivity and texture improvement described above, it becomes possible to create new added value compared to conventional cakes, some of which are described below.

(1) Flavor:
One of the flavors that imparts deliciousness to cakes is “baked odor (fragrance)” obtained by the Maillard reaction or Strecker reaction in the baking process of wheat protein. This baked odor gives the cakes a favorable flavor, but can be a factor that hinders the flavor of eggs for cakes that taste the flavor of eggs such as steamed cakes, for example. When cakes are produced using the starch composition of the present invention, cakes with a more pronounced flavor of raw materials such as eggs, butter and fragrances can be produced because there is no baked odor caused by wheat flour. .

(2) Industrialization of chiffon cake:
For example, a typical chiffon cake that is soft and well melted is a meringue that uses the foaming property of egg white to lighten the dough, and after the egg yolk and egg white are foamed separately A complicated process called a separate method for combining the two is necessary, and the foaming operation is likely to be affected by the quality of the egg, so it is generally not suitable for continuous mass production. Moreover, even the chiffon cake has a problem that the lower the specific gravity of the dough, the more unstable it is in the heating process, and the more likely it is to cause burnt or uncooked, and it is easy to crush.

  On the other hand, when cakes are produced using the starch composition of the present invention, the cake cell becomes very large porous similar to the chiffon cake, and a chiffon cake-like soft feeling and mouthfeel such as melting in the mouth are exhibited. In other words, unlike conventional chiffon cake manufacturing, it is possible to manufacture chiffon cakes by the all-in-mix method using a foaming agent that is currently generalized, and this is not possible because there is no complication due to the separate method. This enables mass production of chiffon cake with the continuous foaming device.

(3) Restorability:
Since the cakes of the present invention are excellent in elasticity and do not have gluten adhesiveness, the cakes are compressed and deformed by compressing by weighting or forcibly sucking bubbles in the internal phase under reduced pressure, and then weighted. Excellent resilience when releasing pressure and pressure. Cakes are physically brittle and easily broken during distribution, but the cakes of the present invention enable distribution with reduced damage to the cakes by compression packaging.

(4) Wheat allergy countermeasures:
Since the starch cake of the present invention does not contain wheat flour, allergic patients who have wheat flour (derived protein) allergic disease can also eat without worrying about the development of allergies. Conventionally, what is invented as cakes for wheat allergy patients is a lot of rice flour (see JP 2005-341845 A). However, when rice flour is used, not only is it difficult to form a satisfactory sponge-like cake cell structure, but due to the rapid aging of the starch in the rice flour, the texture after production is not excellent. On the other hand, the cakes of the present invention are superior to conventional rice flour products in terms of formation of sponge cake cells and texture after production, and are satisfactory for wheat allergic patients. Can be provided.

  A method for producing cakes using the starch composition of the present invention is shown below. The raw materials for cakes are composed of flour, eggs, sugars, edible fats and oils, water and water-soluble ingredients, emulsifiers, thickening stabilizers, various topping materials, etc. The types and amounts of these raw materials are not particularly limited and are usually You can choose according to the law.

  Examples of cakes using the starch composition of the present invention include sponge cakes, butter sponges, chiffon cakes, roll cakes, Swiss rolls, busses, baumkuchens, pound cakes, cheese cakes, snack cakes, waffles, steamed cakes and the like. Can be mentioned. Furthermore, the starch composition of the present invention is also suitable for a frozen or refrigerated cake for microwave cooking.

  The starch composition of the present invention can be used as flour for producing the above cakes, and can be replaced with part or all of other flour. The ratio for which the starch composition of this invention accounts with respect to the total flour amount of cakes is 5 to 100 weight% normally, Preferably it is 50 to 100 weight%, More preferably, it is 80 to 100 weight%. When the starch composition is less than 5% by weight, other flour raw materials affect the texture of cakes, and the soft feeling, elasticity, melting in the mouth, moist feeling, etc. are insufficient.

  The foaming of the cake dough using the starch composition of the present invention can be performed by a conventional foaming device such as a batch type vertical mixer or a continuous foaming device. The continuous foaming apparatus is for producing cake dough by continuously foaming cake dough, such as “Oaks mixer” (manufactured by ET Oakes Corporation), “Mondo mixer”. (Manufactured by MONDMIX-HOLLAND BV) is commercially available.

  When cakes are produced using the starch composition of the present invention, it does not contain gluten and has low viscoelasticity during the heating step near the starch gelatinization temperature, so bubbles in the cake dough are hindered by viscosity. The cake cell swells without any problem, and the cake cell becomes a very large porous material similar to a chiffon cake. As a result, the obtained cakes have a chiffon cake-like soft feeling and mouthfeel.

  That is, by using the starch composition of the present invention, it becomes possible to produce a chiffon cake by an all-in-mix method using a foaming agent that is currently generalized, unlike the conventional chiffon cake production by a separate method. Since there is no complication due to the separate method, mass production of chiffon cakes by a continuous foaming device, which has been impossible in the past, becomes possible.

  Cakes using the starch composition of the present invention have large porosity, excellent elasticity, and have no gluten adhesiveness. After the cake is compressed and deformed, it has excellent restoring force when releasing the load and decompression, and the present invention can be characterized by its restoring property.

  It shows below about compression and decompression | restoration of cakes in this invention. There are methods for compressing cakes such as compression by weighting and forcibly sucking bubbles in the internal phase under reduced pressure.Specific examples include pressure compression with a press machine and sealing in a packaging material. An example is vacuum-packed compression by reducing the pressure. However, in the case of compression by weighting, a load distribution occurs from the upper part to the lower part of the cakes, so it is preferable to apply a uniform load by sucking bubbles from the inner phase of the cakes. Furthermore, the vacuum packing method is convenient and preferable in terms of storage and transportation, and vacuum compression packaging enables packaging simultaneously with compression. Packaging is possible even after compression.

The compression rate of cakes is obtained by measuring the volume (cm ³ ) of cakes before and after compression, and can be calculated by the following equation.

  However, in the case where there is no change in the perimeter length (cm) of the cake before and after compression, the height (cm) of the cake can be simply measured to measure the compression rate.

  When cakes are over-compressed, the internal phase physically adheres due to the influence of moisture, etc., making it difficult to grasp the restoration effect. Therefore, in order to grasp the effect of restoration by the elasticity of cakes, the compression rate of cakes is preferably 50 to 70%. In addition, the storage temperature after compression is preferably −20 to 25 ° C. in consideration of the actual food distribution temperature. Further, the storage time is preferably 3 days or longer so that the product internal temperature after compression storage can sufficiently reach the target temperature.

  The restoration operation may be a method in which after the compressed cake is released under compression conditions, the cake is sufficiently left until the restoration of the cakes reaches equilibrium. However, a simpler method includes a method of restoring the bulk by reheating. The specific reheating means is preferably a dry means such as a microwave oven or a microwave oven, but may also be a wet means using a steamer or the like. Moreover, although it may be based on other heating, it is preferable from the point of convenience etc. to use a microwave oven. The restoration rate can be calculated by the following formula.

  The cakes of the present invention have a restoration rate of 95% or more after being stored at 25 ° C. for 3 days under a condition of a reduced pressure compression rate of 50%, and a reduced pressure compression rate of 70%, as shown in the examples described later. It is characterized by a restoration rate of 90% or more after storage at 25 ° C. for 3 days under the conditions of

  The cakes of the present invention have a decompression rate of 95% or more after being stored at −20 ° C. for 3 days under the condition of a reduced pressure compression rate of 50%, as shown in the Examples below. % Recovery rate after storage at −20 ° C. for 3 days under 90% condition is characterized by 90% or more.

  EXAMPLES Hereinafter, although an Example demonstrates this invention still in detail, this invention is not limited to a following example, unless the summary is exceeded.

Examples 1-5 and Comparative Examples 1-5:
Natural starch is corn starch ("Corn Starch White" manufactured by Yuwa Foods Co., Ltd.). used.

  About the composition shown in Table 1 and Table 2, evaluation of a flour containing solution and a cake is performed by the method as described below, and the results are shown in Table 1 and Table 2.

(1) Evaluation of dynamic viscoelasticity of liquid containing flour:
About the flour-containing liquid of flour: water = 40: 60 (w / w) prepared under reduced pressure conditions, the dynamic viscoelastic modulus (dyn / cm ² ) in the heating step was measured. The dynamic viscoelastic modulus was calculated from a viscoelastic spectrum measured in a shear mode by a dynamic viscoelasticity measurement method using a dynamic analyzer (“RDAII” manufactured by Rheometrics Far East). The probe was measured under the conditions of a parallel disk having a radius of 15 mm, a frequency of 10 Hz, a strain of 10%, a heating rate of 2 ° C./min, and a heating temperature of 20 ° C. to 95 ° C.

(2) Production and evaluation of cake:
Ingredients are blended in accordance with the general sponge cake composition, with 100 parts by weight of flour being 180 parts by weight of whole egg, 110 parts by weight of white sucrose, 20 parts by weight of water, 1 part by weight of baking powder, O / W type foaming The emulsified emulsified fat was 15 parts by weight. Foaming is performed by an all-in-mix manufacturing method using a vertical mixer (Canto mixer C type 10: manufactured by Kanto Mixer Mixing Co., Ltd.), and the final cake dough specific gravity is 0.42 to 0.44 (g / cm ^3). ). 350 g of cake dough was poured into a baking mold (No. 6 deco table, diameter 18 cm, height 6 cm) and baked in an oven at 180 ° C. for 40 minutes to produce a cake.

  The specific volume was measured with a laser volume measuring device. The presence or absence of raw baking and pot dropping off was evaluated by visual observation by cutting the cake in half. As for the flavor and texture, 10 expert panelists evaluated the elasticity, softness, melting in the mouth, and moist feeling based on the following evaluation criteria, and judged the overall evaluation of the deliciousness. The evaluation was performed in four stages: ◎: very good, ○: good, △: somewhat bad, ×: bad, and was expressed as an average of all panelists.

  In the compression operation, the cake obtained by controlling the degree of vacuum was vacuum-compressed to 50% or 70% using a vacuum packaging machine (manufactured by Shiro Sangyo Co., Ltd.) and sealed. Each cake sample was stored at 25 ° C. or −20 ° C. for 3 days, and then heat treated at 500 W for 1 minute in a microwave oven to restore the bulk, and the restoration rate was measured.

  As the data shown in Table 1 and Table 2 show, the cake using 100 parts by weight of the starch composition of the present invention as flour is excellent not only in the overall cake texture but also in the resilience to volume and compression. Yes. In addition, the blending weight ratio of the natural starch, the modified starch, and the processed starch in the starch composition of the present invention was determined by measuring the thermodynamic properties of the starch composition-containing liquid having a starch composition / water weight ratio of 40:60. It can be specified.

Claims (6)

  The total content of natural starch (A), modified starch (B) and processed starch (C) is 80 to 100% by weight of the total flour amount, and the blended weight ratio of each starch is (A) :( B) + ( C) A starch composition for producing cakes, characterized in that it is in the range of 95: 5 to 25:75. A starch composition-containing liquid having a weight ratio of starch composition to water of 40:60 was prepared, and the dynamic viscoelasticity when heated from 20 ° C. to 95 ° C. at a rate of temperature increase of 2 ° C./min was as follows. The starch composition for producing cakes according to claim 1, wherein the starch composition is in the range of (a) to (c).
(A) 20-30 ° C .: 200,000-300,000 (dyn / cm ² )
(B) 50 to 55 ° C .: 8,000 to 16,000 (dyn / cm ² )
(C) 65 to 68 ° C .: 20,000 to 30,000 (dyn / cm ² )   Cakes produced using the starch composition according to claim 1 or 2.   Restoration rate after storage for 3 days at 25 ° C. under a condition of 50% decompression compression rate after storage at 25 ° C. for 3 days, and restoration rate after storage for 3 days at 25 ° C. under conditions of 70% decompression compression rate Cakes characterized in that is 90% or more.   The restoration rate after storage at −20 ° C. for 3 days under a reduced pressure compression rate of 50% is 95% or more, and the restoration rate after storage at −20 ° C. for 3 days under a reduced pressure compression rate of 70% Cakes characterized by being 90% or more.   Cakes according to claim 5 or 6, wherein the cake is produced using a starch composition having a starch content of 80 to 100% by weight of the total flour content.