JP2009124979A - Cake and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide cake which does not contain five allergens (egg, milk, wheat, peanut and buckwheat) or components derived from the allergens at all, and which is superior in appearance, taste, and texture, and to provide a method of producing the cake. <P>SOLUTION: The cake has the same quality as that of ordinary cakes obtained through using powdery bean starch that has strong degree of gelling, powdery bean proteins, starch adhesive and an emulsified foaming agent, but does not have five allergens, or components derived from the allergens. For example, the compounded material in the main material of a spongy cake, preferably, corresponds to 5-60 pts.wt. of the powdery protein, 0.01-10.00 pts.wt. of the starch adhesive, 6-40 pts.wt. of the emulsified foaming agent, and 30-180 pts.wt. of sugar. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to cakes such as sponge cakes and pancakes, in particular eggs, milk, flour, peanuts, buckwheat, and cakes that do not contain components derived therefrom, which are five major allergen substances, and a method for producing the same.

  Usually, when making a cake, whipped eggs and sugar and adding flour to make a dough, filling the cake mold and baking it in an oven. However, the normal cake produced in this way contains eggs, milk, and flour among the five major food allergy allergens, so these food allergic patients cannot eat.

  Therefore, recently, development of a cake not containing the allergen substance has been promoted for allergic patients whose diet is restricted. For example, JP 2005-341845 A (Patent Document 1) proposes a sponge cake that uses whey protein and rice flour instead of removing eggs and wheat flour. However, since whey protein, a component derived from milk, is used, patients with milk allergies cannot eat.

  In addition, JP 2006-230348 A (Patent Document 2) is obtained by baking a dough containing rice flour, sugar, soy milk, and foaming fats and fats, which does not contain egg, milk, or wheat flour among the five major allergen substances. Baked confectionery is described. However, since ingredients such as rice flour and soy milk that are used do not contain strong gel strength, they are suitable for cookies and biscuits, etc., but in the case of cakes such as sponge cakes, a volume is obtained. Moreover, the softness peculiar to cake cannot be obtained.

  Furthermore, as a food material such as cake that does not contain wheat flour, Japanese Patent Application Laid-Open No. 2007-202524 (Patent Document 3) describes either white sorghum powder, bean powder obtained by grinding beans, or a protein derived from beans. A food material has been proposed in which one or both are used, and the blending ratio of white sorghum powder: bean flour and / or bean-derived protein is 99.5: 0.5-50: 50. However, since it is said that the use of whole eggs is indispensable when producing cakes, it is not possible to provide cakes that can be eaten even by patients with egg allergies.

JP 2005-341845 A JP 2006-230348 A JP 2007-202524 A

  As described above, in the conventional method, if eggs and flour, which are allergen substances, are removed from the cake material, a sufficient gel strength cannot be obtained during heating unless milk protein, a component derived from milk, is used. there were.

  In view of such conventional circumstances, the present invention does not contain eggs, milk, flour, peanuts, buckwheat, and ingredients derived from these which are five major allergen substances, and is excellent in appearance, taste and texture. It aims at providing cakes and its manufacturing method.

  In order to achieve the above object, as a result of intensive studies, the inventors of the present invention did not use any of the five major allergen substances (egg, milk, peanuts, buckwheat, wheat flour) and components derived therefrom, It has been found that by using strong powdered bean starch, powdered bean protein, paste and emulsifying foaming agent, a cake having excellent quality in appearance, taste and texture and having the same quality as a normal cake can be obtained. That led to

  That is, the cake provided by the present invention does not contain five major allergen substances and components derived therefrom, and is mainly composed of powdered bean starch, powdered bean protein, paste, emulsifying foaming agent, and sugar. It is what.

  In addition, the method for producing a cake provided by the present invention does not include the five major allergen substances and components derived therefrom, and powdered bean starch, powdered bean protein, glue, emulsifying foaming agent, and saccharides are the main materials, It is characterized by baking the whipped dough by adding water to these main materials.

  The present invention is also a blend of main ingredients for producing a sponge cake, which does not include the five major allergen substances and components derived therefrom, and for 100 parts by weight of powdered bean starch, A main ingredient composition for cake is provided, comprising 60 parts by weight, 0.01 to 10.0 parts by weight of a paste, 6 to 40 parts by weight of an emulsifying foaming agent, and 30 to 180 parts by weight of a saccharide.

  Furthermore, the present invention is a blend of main ingredients for producing pancakes, which does not include the five major allergen substances and components derived therefrom, and with respect to 100 parts by weight of powdered bean starch, A main ingredient composition for cake is provided, comprising 60 parts by weight, 0.01 to 10.0 parts by weight of a paste, 1 to 40 parts by weight of an emulsifying foaming agent, and 20 to 180 parts by weight of a saccharide.

  According to the present invention, there is provided a cake that does not contain eggs, milk, flour, peanuts, buckwheat, and ingredients derived therefrom, which are five major allergen substances, and can be safely eaten even by patients with food allergies. Can do. Moreover, the cake of the present invention has an excellent volume feeling, has a soft and soft texture, and has an excellent quality that is not inferior to that of a normal cake. .

  The main ingredients of the cake of the present invention are powdered bean starch, powdered bean protein, paste, emulsifying foaming agent, and sugar. By using these main ingredients, cakes that have excellent taste and texture as well as appearance, as well as appearance, without using eggs, milk, flour, and ingredients derived from these, are also included. Can be manufactured.

  In other words, in the present invention, powdered bean protein, powdered bean starch and paste are used to replace eggs and flour in ordinary cakes. As a result, it is possible to produce a high-quality cake having a volume feeling and soft feeling equivalent to those of a normal cake without using any of the five major allergen substances.

  Comparing the gel strength of various proteins, at the same protein concentration of 14.2%, egg white is 455 gf, while milk protein is 179 gf and bean protein is 37 gf. Thus, since milk protein and bean protein have weak gel strength, it is difficult to substitute an egg alone, and it is necessary to reinforce with some material. In the present invention, as a result of examining various materials that reinforce the gel strength of bean protein, it has been found that the combined use of powdered bean starch and paste is optimal.

  Specifically, at the same starch concentration of 30%, the bean starch has a gel strength of 565 gf, which is about twice as strong as the wheat starch gel strength of 289 gf, which is sufficient to supplement the gel strength of bean protein. is there. As described above, the bean starch has a very strong gel strength, so that a small amount of use is sufficient, and the weight of the texture peculiar to starch is not felt, and it becomes a light texture such as a cake using eggs. Further, the paste increases in viscosity during whipping, takes in bubbles, and is solidified by heating and cooling, thereby promoting or reinforcing the formation of the cake skeleton.

  The rice flour has a gel strength of 227 gf and white sorghum powder has a gel strength of 276 gf, both of which are slightly weaker than the wheat starch gel strength of 289 gf. Therefore, even if rice flour or white sorghum flour is used instead of wheat flour, the cake becomes brittle due to the weak gel strength. In order to make up for this, it is necessary to add a larger amount of rice flour or white sorghum powder, but in that case, the amount of starch is too large, so that a preferable texture cannot be obtained. For this reason, the use of eggs or whey proteins has been unavoidable with conventional techniques.

  Among the main materials of the present invention, powdered bean starch is powdered starch produced from beans, and powdered bean protein is powdered protein extracted from beans. Examples of raw materials for these powdered bean starch and powdered bean protein include soybeans, red beans, mung beans, kidney beans, peas, and broad beans.

  Further, the paste helps to emulsify the main material, improves the uptake of bubbles, has a function of thickening or gelling by heating and cooling, and can be part of an egg substitute. Such pastes include natural pastes such as agar, gum arabic, alginic acid, curdlan, carrageenan, carob bean gum, xanthan gum, guar gum, gellan gum, tara gum, tamarind seed gum, konjac flour and the like. In addition, a synthetic paste such as alginic acid ester, carboxymethylcellulose calcium, methylcellulose and the like can also be used.

  The emulsifying foaming agent is a paste-form preparation comprising an emulsifier and a sugar alcohol, and glycerin fatty acid ester, sucrose fatty acid ester, or the like is used as the emulsifier. Instead of the emulsifying foaming agent, a foamable emulsifying oil and fat obtained by blending the emulsifying foaming agent and the oil and fat can also be used. The sugar is not particularly limited as long as it is not derived from milk, and for example, sucrose, brown sugar, oligosaccharide, glucose and the like can be suitably used.

  Furthermore, in the cake of the present invention, if necessary, flour excluding wheat flour, starch excluding those derived from wheat, oils and fats, swelling agents, salt, flavoring, cocoa powder, fruits, coloring agents, etc. may be used. it can. In particular, in the cake of the present invention in which no egg is used, the powdered bean protein does not contain as much oil and fat as eggs, so it is desirable to supplement with fat and oil. As fats and oils to be used, vegetable oils and fats such as rapeseed oil, soybean oil, cottonseed oil, corn oil, palm oil and olive oil are preferable. Moreover, the foamable emulsified oil and fat which blended the emulsifying foaming agent and fats and oils can also be used.

  The method for producing a cake according to the present invention can be carried out in the same manner as a normal method except that a part of the main material is different. Specifically, the emulsified foaming agent, water, sugar, powdered bean protein and paste are combined and stirred, and if necessary, a swelling agent and the like are added, whipped and foamed, then powdered bean starch and fats and oils Add and mix to prepare the cake dough. Since an emulsifying foaming agent is used, it can also be prepared by an all-in-mix method in which all the ingredients are combined and stirred, then whipped and foamed.

  By adding a paste to the cake dough, an appropriate viscosity can be given and at the same time emulsification can be assisted. Moreover, it can be freely whipped by adding an emulsifying foaming agent or a foaming emulsified oil and fat, and a cake dough embedding stable bubbles can be obtained. In the case of sponge cake, the obtained cake dough is filled in a baking mold suited to the purpose and baked in an oven. In the case of pancakes, the dough is poured directly into an iron plate and baked.

  As the temperature of the dough gradually rises due to baking, the viscosity of the paste decreases, but at the same time the dough starch gelatinizes, the dough viscosity is maintained moderately, so bubbles during whipping stable. If baking is continued, the bean protein is thermally coagulated and the bubble film becomes stronger, and at the same time, the volume of the cake is generated by the steam and the expansion agent. By further baking, the heat coagulation of the bean protein and the gelatinization of the bean starch are completed, and the baking surface is colored to complete the baking. Thereafter, by cooling, a cake having a skeleton of a cellular membrane mainly composed of a bean protein gel, a bean starch gel, a paste gel, or the like is obtained.

  The composition of the main material in producing the cake can be appropriately determined according to the purpose or use. For example, the main ingredients for producing a sponge cake include 5 to 60 parts by weight of powdered bean protein, 0.01 to 10.00 parts by weight of paste, and emulsified foam for 100 parts by weight of powdered bean starch. The range of 6 to 40 parts by weight of the agent and 30 to 180 parts by weight of the saccharide is preferred. In addition, 10 to 45 parts by weight of powdered bean protein, 0.05 to 5.00 parts by weight of paste, 8 to 30 parts by weight of emulsifying foaming agent, and 70 to 150 parts of sugar with respect to 100 parts by weight of powdered bean starch. A range of parts by weight is more preferred.

  The main ingredients for producing pancakes are 2 to 60 parts by weight of powdered bean protein, 0.01 to 10.00 parts by weight of paste, and emulsification for 100 parts by weight of powdered bean starch. A range of 1 to 40 parts by weight of the foaming agent and 20 to 180 parts by weight of the saccharide is preferred.

[Example 1]
In producing the sponge cake and pancake of the present invention, powdered bean starch produced from peas and powdered bean protein produced from soybeans were used. As an emulsifying foaming agent, Unitex (trade name; manufactured by Asahi Toh Chemical Industry Co., Ltd.) was used.

  First, in order to produce a sponge cake, 100 g of sugar, 100 g of powdered bean starch, 25 g of powdered bean protein, 0.5 g of konjac powder as a paste, and 1 g of a swelling agent were mixed well in advance to prepare a mix. Next, 15 g of emulsifying foaming agent, 10 g of corn oil as oil and fat, and 120 g of water were well stirred and dispersed, and then the above mix was added. Subsequently, a dough was prepared by mixing for 5 minutes at medium speed using a vertical mixer and a wire whipper.

  This dough was poured into a sponge cake mold and baked at 180 ° C. for 30 minutes to produce a sponge cake. The obtained sponge cake had a volume equivalent to that of a normal sponge cake, and the baked color of the surface was a light brown color that seemed to be delicious. In addition, the state of the bubbles was good, the texture was sufficiently soft, and the mouth melted well.

[Example 2]
A pancake of the present invention was produced using the same materials as in Example 1 above. That is, 25 g of sugar, 100 g of powdered bean starch, 9 g of powdered bean protein, 0.2 g of konjac powder as a paste, and 2.5 g of a swelling agent were mixed well in advance to prepare a mix. Next, 4 g of emulsifying foaming agent, 10 g of corn oil as oil and fat, and 100 g of water were thoroughly stirred and dispersed, and then the above mix was added. Subsequently, a dough was prepared by mixing for 2 minutes at medium speed using a vertical mixer and a wire whipper.

  The dough was poured directly onto an iron plate at 180 ° C. and baked for 2-3 minutes on one side for a total of 4-6 minutes on both sides to produce a pancake. The obtained pancake had an equivalent volume as compared with a normal pancake, and the baked color of the surface was a light brown color that seemed to be delicious. In addition, the state of the bubbles was good, and it had a soft texture and a good meltability in the mouth, similar to normal ones.

  Regarding the sponge cake of Example 1 and the pancake of Example 2, the material blending ratio is shown in Table 1 below, and the composition ratio of the main nutrient components is shown in Table 2 below. In addition, it turns out that the composition ratio of the main nutrition component of this sponge cake and pancake is a thing within the normally preferable range.

[Example 3]
Using the same materials as in Example 1, sugar, powdered bean starch, powdered bean protein, paste, and swelling agent were mixed well in advance to prepare a mix. Next, after thoroughly stirring and dispersing the emulsifying foaming agent, corn oil and water as fats and oils, the above mix is added, and the dough is mixed at medium speed for 5 minutes using a vertical mixer and wire whipper. Prepared. At that time, with respect to 100 parts by weight of powdered bean starch, the ingredients of the above materials were changed as shown in Table 3 below to prepare cake doughs.

  Each obtained dough was poured into a sponge cake mold and baked at 180 ° C. for 30 minutes to produce sponge cakes of samples 1 to 3. The sponge cake according to the present invention of Sample 1 had very good volume, soft texture, and good melting in the mouth.

  On the other hand, the sponge cake of Sample 2 was slightly inferior in volume due to its lack of moisture and powdered bean protein, and the texture was hard and melted slightly in the mouth. In addition, the sponge cake of Sample 3 had little emulsification foaming agent, so there was no volume feeling, the texture was hard, and the mouth melt was slightly bad.

Claims (4)

  A cake characterized in that it does not contain five major allergen substances and components derived therefrom, and is mainly composed of powdered bean starch, powdered bean protein, paste, emulsifying foaming agent, and sugar.   A dough that does not contain the five major allergens and ingredients derived from them, and is made of powdered bean starch, powdered bean protein, glue, emulsifying foaming agent, and saccharides. A method for producing a cake comprising baking.   A blend of main ingredients for producing sponge cake, which does not contain the five major allergen substances and components derived therefrom, and for 100 parts by weight of powdered bean starch, 5-60 parts by weight of powdered bean protein, paste A main ingredient formulation for cake, comprising 0.01 to 10.00 parts by weight, 6 to 40 parts by weight of an emulsifying foaming agent, and 30 to 180 parts by weight of a saccharide.   A blend of main ingredients for producing pancakes, which does not contain the five major allergen substances and components derived therefrom, and is 2-60 parts by weight of powdered bean protein, 100 parts by weight of powdered bean starch, and paste A main ingredient composition for cake, comprising 0.01 to 10.0 parts by weight, 1 to 40 parts by weight of an emulsifying foaming agent, and 20 to 180 parts by weight of a saccharide.