JP2011229478A - Cake premix and method of producing cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cake premix for microwave cooking, enabling to obtain a cake that has good volume and appearance and is excellent in softness and good melting property in the mouth, and to provide a method of producing the cake.SOLUTION: There is provided the cake premix that contains: 15-30 wt.% of rice flour containing ≥18% of amylose and having ≤6% in the degree of starch damage; 15-25 wt.% of oil and fat; 40-68 wt.% of saccharides; and a leavening agent. There is also provided the method of producing the cake by: preparing a cake dough by adding and mixing eggs and water or milk; filling the cake dough in a prescribed container; and heating and cooking by the microwave oven.

Description

  The present invention relates to a cake premix capable of creating a cake dough that can be cooked in a microwave oven, and a cake manufacturing method using the cake premix.

  So-called cakes such as sponge cakes and pound cakes are made by adding sugar or other sugars, butter or other fats and oils, swelling agents, eggs, water, etc. to a flour and foaming some or all of the dough ingredients as necessary. A dough is prepared and baked in an oven or the like for cooking.

  Such cakes, unlike breads, use so-called thin flour with low gluten content, mix the dough lightly so as not to produce gluten structure as much as possible, generate carbon dioxide by the reaction of the swelling agent, or foam the dough Thus, bubbles are contained in the dough and are heated to expand.

  However, cooking with an oven or the like takes time to cook, so a cake premix for general households that is cooked for a short time using a microwave oven has been developed and sold.

  In addition, a cake premix mainly composed of rice flour for cooking in a microwave oven has been developed and marketed.

  For example, Patent Document 1 below contains rice flour as a main component, does not contain wheat flour and wheat-derived components, and is selected from sugars, starches, salt, milk components, egg components, fats and oils, inorganic salts, and vitamins. In addition, a rice flour composition for confectionery in which one or more kinds are further blended is disclosed.

  Patent Document 2 below discloses a foamed food powder composition comprising rice flour, baking powder and water-soluble dietary fiber powder as essential components.

  On the other hand, in Patent Document 3 below, when rice powder is produced from rice grains, the soaked rice prepared by performing a washing operation such as washing and soaking is roughly pulverized by a roll mill, and then further finely pulverized by an airflow pulverizer. A method for producing rice flour characterized by grinding is disclosed. And it is described that the rice flour manufactured by the method is high-quality rice flour with fine starch particles and little damage to starch particles.

JP 2003-199497 A JP 2005-13110 A JP-A-4-63555

  However, in cooking with a microwave oven, the starch is more easily denatured and easily becomes a pasty or rubbery texture, compared to cooking in which heat is applied from the surroundings such as oven heating. In addition, the texture after cooking tends to deteriorate with time, and the texture tends to become extremely hard with time. Furthermore, there was no volume feeling and it was difficult to swell greatly with light and soft properties.

  Even the methods disclosed in Patent Documents 1 and 2 have not been able to sufficiently improve the texture. In particular, the deterioration with time of the texture after cooking could not be sufficiently suppressed, and as time passed after cooking, it became easy to become a heavy and hard texture.

  Patent Document 3 discloses a method for obtaining high-quality rice flour with less damage to starch particles. However, there is no disclosure about using the obtained rice flour for a cake premix for microwave cooking. It has not been. Further, there is no disclosure of using rice flour with a specified amylose content in a cake premix for microwave cooking.

  Therefore, an object of the present invention is to provide a cake premix for cooking by heating in a microwave oven and a method for producing a cake, which is capable of obtaining a cake having a large volume, good appearance, and a soft and smooth mouthfeel. It is to provide.

  In achieving the above object, the present invention provides a premix for preparing a cake dough that is cooked in a microwave oven, wherein the amylose content is 18% or more and the starch damage degree is 6% or less. 30 mass%, fats and oils 15-25 mass%, saccharides 40-68 mass%, and a swelling agent are contained, It is characterized by the above-mentioned.

  According to the above invention, a cake dough is prepared by containing rice flour having a amylose content of 18% or more and a starch damage degree of 6% or less, fats and oils, and a saccharide in a specific composition. When cooked in a microwave oven, it swells well, is soft and soft, moist and has a good texture, and has a good taste. It is possible to provide a cake that is difficult to be formed.

  In the cake premix of the present invention, it is preferable that the cake premix is housed in a container that also serves as a cooking container, made of a material that can easily release the cake that has been cooked in a microwave oven. According to this, the cake dough is made in the container, cooked as it is in a microwave oven, and the container is turned upside down to easily release the cake from the container and take it out on a plate or the like. Can do.

  On the other hand, in the method for producing a cake of the present invention, an egg and water and / or milk are added and mixed to the cake premix to prepare a cake dough, and the cake dough is filled in a predetermined container. It is characterized by cooking in a microwave oven.

  According to the above invention, a cake can be easily made at home by a simple operation, and the swelling is good, soft and soft, moist, good touch, good flavor, electronic After cooking with a microwave oven, a cake can be obtained in which the texture does not become stiff even after a lapse of time.

  In the said invention, it is preferable to fill the said cake dough in the container which consists of a material which can make mold release easily the cooking completed by heating with a microwave oven, and to cook with a microwave oven.

  Moreover, after filling the said cake dough into the said container, it is preferable to put the thermoplastic food material of a predetermined shape on it, and to cook with a microwave oven. According to this, during cooking with a microwave oven, the thermoplastic food material sinks into the cake dough and is embedded in the cake in a molten state. As a result, since the thermoplastic food material melted from the inside of the cake appears when eating, the flavor can be further improved.

  In another embodiment, the cake dough is filled in the container and cooked in a microwave oven, and a thermoplastic food material having a predetermined shape is placed thereon, and the temperature of the cake obtained is the thermoplastic food. It is preferable to push the thermoplastic food material into the cake before it falls below the melting point of the material. According to this, since the thermoplastic food material is embedded in the cake and is melted by being heated by the cake, the flavor can be improved as described above.

  According to the present invention, an egg and water or milk are added to and mixed with a cake premix to prepare a cake dough, which is then cooked in a microwave oven for easy operation at home and the like. A cake that can be made, has a good bulge, is soft and soft, has a moist feel, feels good, has a good flavor, and does not harden the texture over time. Can do.

(Premix for cake)
The premix for cake of the present invention is a premix used for preparing a cake dough that is cooked in a microwave oven. As a kind of cake cooked using the premix for cakes of this invention, sponge cake, a pound cake, etc. are mentioned as a preferable example.
The cake premix of the present invention contains at least rice flour, fats and oils, sugars, and an expanding agent.

[rice flour]
The rice flour used for the cake premix of the present invention (hereinafter referred to as “main rice flour”) needs to have an amylose content of 18% or more, preferably 21% or more, and more preferably 25% or more. If the amylose content of the present rice flour is less than 18%, the texture tends to be sticky. The amylose content of the present rice flour can be adjusted as appropriate by selecting the variety of rice used as the raw material for the rice flour. In this case, rice flour obtained from a plurality of varieties of rice can be blended and adjusted at an appropriate ratio. In the present invention, the amylose content of the present rice flour is measured in accordance with the amylose content measurement method shown in the Ministry of Agriculture, Forestry and Fisheries Notification No. 332, the standard measurement method, as described in detail in Examples below. Means the value.

  Moreover, the starch damage degree of this rice flour needs to be 6% or less, and preferably 3% or less. When the starch damage degree of the present rice flour exceeds 6%, the starch granules are excessively disintegrated by cooking with a microwave oven, and the resulting cake cannot be sufficiently expanded, making it difficult to obtain a cake with a sense of volume. Moreover, it is easy to become sticky texture.

  Such rice flour with a low starch damage rate can be produced by, for example, the method described in Patent Document 3 (Japanese Patent Laid-Open No. 4-63555) described above. Moreover, such rice flour is commercially available, and for example, “white birch white flour” (trade name, manufactured by Awaji Flour Mills Co., Ltd.) can be used.

  In addition, in this invention, the starch damage degree of rice flour means the value measured based on the starch damage degree measuring method defined in AACC method 76-31 so that it may explain in detail in the Example mentioned later. A measurement kit for measuring the degree of starch damage is also commercially available, and for example, “damaged starch measurement kit / STARCH DAMAG ASSAY KIT” (trade name, manufactured by Nippon Biocon Co., Ltd.) can be used.

  The premix for cake of the present invention contains 15-30% by mass of the main rice flour, and preferably 18-25% by mass. When the content of the present rice flour is less than 15% by mass, the texture of the cake obtained is too soft, and further, it becomes difficult to obtain a cake having a volume feeling. Moreover, when content of this rice flour exceeds 30 mass%, the food texture of the cake obtained tends to become hard with progress of time after cooking.

[Oil]
The fats and oils used in the cake premix of the present invention are both oils and fats that are liquid at normal temperature (20 ° C.) (hereinafter referred to as “liquid oils and fats”) and oils and fats that are solid at normal temperatures (hereinafter referred to as “solid oils and fats”). It can be preferably used.

  In general, liquid fats and oils are easy to disperse in a powder raw material, but are susceptible to oxidative degradation, so that quality deterioration is likely to occur due to long-term storage. On the other hand, solid fats and oils are difficult to disperse in a powder raw material, but are less susceptible to oxidative degradation, so that quality deterioration due to long-term storage hardly occurs. Therefore, it can select suitably according to the manufacturing process of the target cake, and a storage period.

  Liquid oils include various vegetable oils that have been compressed or extracted from oil seed raw materials such as soybeans, rapeseed, corn, safflower, and cottonseed, hydrogenated to the extent that they do not lose their liquid properties, or solid solutions described below. Examples include those obtained by adding shape oils and fats and performing transesterification.

  Solid fats and oils include vegetable oils and fats extracted from oil seed raw materials containing oils with relatively high melting points such as palm, those obtained by combining one or more of hydrogenation, fractionation, and transesterification of these vegetable fats or oils, or Examples include those obtained by adding one or more of hydrogenation, fractionation, and transesterification to those obtained by adding the above-described liquid fat to vegetable fats and oils, and animal fats such as butter, lard, and beef tallow.

  The cake premix of the present invention contains 15 to 25% by mass of fat and oil, and preferably contains 18 to 23% by mass. When the content of fats and oils is less than 15% by mass, a cake with a hard and soft texture is obtained. Moreover, when content of fats and oils exceeds 25 mass%, it will become a cake which is oily and texture too soft.

  The method of adding fats and oils to the premix is the method of adding the fats and oils themselves at the time of premix preparation, the method of adding sugars etc. to the fats and oils and adding them at the time of premix preparation, the fats and fats themselves or the powdered fats and oils being added when preparing the cake dough Any method can be used as long as a predetermined amount of oil and fat is dispersed and contained in the cake dough.

[Sugar]
The sugars used in the cake premix of the present invention are not particularly limited, and examples thereof include monosaccharides (glucose, fructose, etc.), disaccharides (sugar, maltose, lactose, trehalose, etc.), dextrin, and the like. It can be appropriately selected according to the quality of the product.

  The cake premix of the present invention contains 40 to 68% by mass of saccharide, and preferably contains 45 to 60% by mass. When the saccharide content is less than 40% by mass, a cake with a soft and soft texture is obtained. Moreover, when content of saccharides exceeds 68 mass%, sweetness will be excess and it will become a cake where texture is too soft.

[Swelling agent]
The swelling agent used for the premix for cakes of the present invention is not particularly limited. A conventionally known swelling agent can be used. For example, various commercially available baking powders, or a combination of baking soda, which is a carbon dioxide gas generation source, and various organic acids capable of food additive collective name notation “swelling agent” in any ratio. In addition, as a carbon dioxide generation source, the thing which does not contain an ammonia component from the point of flavor, for example, the above-mentioned baking soda, is preferable. Moreover, when combining a carbon dioxide gas source and organic acids by arbitrary ratios, it is preferable from the point of flavor that the pH of the aqueous solution which disperse | distributed and reacted only these swelling agent components in hot water will be 6-8.

  The cake premix of the present invention preferably contains 1-3% by mass of an expanding agent, more preferably 1-1.5% by mass. When the content of the swelling agent is less than 1% by mass, it becomes difficult to obtain a cake having a volume feeling. Moreover, when content of a swelling agent exceeds 3 mass%, the shape of a cake will become irregular, a bitter taste and sourness will arise, and it will have a bad influence on flavor.

[Other raw materials]
The premix for cake of the present invention can contain auxiliary materials such as a seasoning agent, an emulsifier, a fragrance, and a colorant as required.

  As a seasoning agent, it can select and use according to the kind of desired cake. For example, chocolate powder, cocoa powder, cheese powder, caramel powder, black tea powder, coffee powder, matcha tea, vegetable powder, fruit juice powder and the like can be mentioned.

  Examples of the emulsifier include glycerin fatty acid ester, sugar ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, lecithin, and enzymatically decomposed lecithin.

  As the fragrance, those permitted to be used as food additives can be used, and may be selected according to the desired flavor of the cake.

  As the coloring agent, those which are permitted to be used as food additives as well as the fragrance can be used, and may be selected according to the desired cake flavor. Moreover, it is also possible to change the color tone of a cake similarly to a coloring agent by using the above-mentioned seasoning agent.

  In addition, the cake premix may contain other shell flour such as rice flour and wheat flour having an amylose content of less than 18% by mass and / or a starch damage degree of more than 6%. However, as the content of these other shell powders increases, the texture of the resulting cake tends to become hard, so the content of the other shell powders is 33 parts by weight with respect to 100 parts by weight of the above-mentioned rice flour. The following is preferable, and it is more preferable not to contain.

[container]
The cake premix of the present invention is preferably housed in a container that also serves as a cooking container, which is made of a material capable of easily releasing a cake that has been cooked in a microwave oven. If the premix for cake of such a container is stored, the trouble of separately preparing the container at the time of cooking can be saved, so that the cake can be easily manufactured.
Examples of the material of such a container include paper, plastic, plastic and paper, glass, ceramics, metal, wood, cloth, and any composite material of leather.

(Cake manufacturing method)
[First Embodiment]
Next, 1st Embodiment of the manufacturing method of the cake of this invention is described.

  Put the above cake premix in a bowl or the like and add eggs and water or milk. Preferably, the egg is preferably added in an amount of 50 to 60 parts by mass and water or milk is preferably added in an amount of 25 to 35 parts by mass with respect to 100 parts by mass of the cake premix. And these raw materials are mixed and a cake dough is prepared. When the blending amount of egg and water or milk is small, the cake has a crunchy and hard texture, and when the blending amount is excessive, the cake has a too soft texture. In addition, when the egg is insufficient, the ratio of the egg to water or milk is insufficient and the cake is insufficiently swollen, and when the egg is excessive, the cake has a hard texture.

  Next, this cake dough is filled in a predetermined container. When the container for storing the premix for cake also serves as a container for cooking, the container may be filled.

  And a cake is obtained by using the container filled with cake dough for a microwave oven, and cooking. The cooking conditions are not particularly limited because they vary depending on the capacity of the cake dough filled in the container.

  The cake thus obtained has a voluminous feel and a soft texture. Furthermore, even if time passes after cooking, the texture is hard to become hard.

[Second Embodiment]
The 2nd Embodiment of the manufacturing method of the cake of this invention is described.

  In this embodiment, in the first embodiment, after a cake dough is filled in a predetermined container, a thermoplastic food material having a predetermined shape is placed thereon and cooked in a microwave oven.

  By producing a cake in this manner, a cake having a molten thermoplastic food material inside can be obtained.

  Examples of the thermoplastic food material suitable for this embodiment include various cheeses such as natural cheese and processed cheese. Since these thermoplastic food materials have a relatively low specific gravity, it is difficult for the thermoplastic food material to sink to the bottom of the cake dough before baking the cake dough, and a cake having a molten thermoplastic food material inside can be obtained. easy.

[Third Embodiment]
3rd Embodiment of the manufacturing method of the cake of this invention of this invention is described.

  In this embodiment, after filling the cake dough into a predetermined container and cooking it in a microwave oven in the first embodiment, a thermoplastic food material having a predetermined shape is placed thereon, and the cake obtained Before the temperature drops below the melting point of the thermoplastic food material, the thermoplastic food material is pushed into the cake to produce a cake.

  By producing a cake in this manner, a cake having a molten thermoplastic food material inside can be obtained.

  Examples of the thermoplastic food material suitable for this embodiment include gummy candy, marshmallow, butter and the like using chocolate and gelatin. Since these thermoplastic food materials have a relatively low melting point, they are easily melted by the residual heat of the cake after baking, and a cake having the melted thermoplastic food material inside is easily obtained.

  The present invention will be specifically described below with reference to examples, but these do not limit the scope of the present invention.

[Measurement condition]
-Measurement of amylose content of rice flour Measurement was carried out in accordance with the amylose content measurement method shown in the Ministry of Agriculture, Forestry and Fisheries Notification No. 332, Standard Measurement Method. That is, ethanol and sodium hydroxide test solution were added to a measurement sample (rice flour) and heated. Then, an acetic acid test solution and an iodine / potassium iodide test solution were added to prepare a measurement solution. The measurement solution was measured for absorbance (at 620 nm), and the amylose standard solution was compared with the value measured by the same method to calculate the amylose content in the measurement sample.

・ Measurement of starch damage degree of rice flour Using a commercially available “damage starch measurement kit / STAR DAMAGE ASSAY KIT” (trade name, manufactured by Nippon Biocon Co., Ltd.), the starch damage degree measurement method defined in AACC method 76-31 Measured in conformity. That is, a mold-derived α-amylase reagent that acts only on damaged starch was added to the measurement specimen (rice flour) and reacted to decompose the damaged starch. After decomposing the damaged starch, dilute sulfuric acid test solution was added to stop the reaction of the mold-derived α-amylase test solution. Next, an amyloglucosidase test solution was added and reacted, and a degradation product of damaged starch was decomposed into glucose to prepare a measurement solution. The measurement liquid was subjected to absorbance measurement (at 510 nm), and the starch damage degree was calculated by comparing with standard wheat flour (wheat flour having a known damaged starch content).

・ Maximum stress measurement of cake The cake cooked in a microwave oven is allowed to cool at room temperature, and the cake after 2 minutes, 5 minutes, 10 minutes, 15 minutes and 20 minutes after the start of cooling is subjected to a texture analyzer ( The product name “Texture Analyzer TA-XT2i” (manufactured by Stable Micro Systems) was used, and compression was performed at a rate of 20 mm at 5 mm / sec using a cylindrical plunger with a diameter of 20 mm, and the maximum stress during compression was measured.

・ Sensory evaluation of cake A cake cooked in a microwave oven at room temperature for 2 minutes (surface temperature: about 70 ° C), 10 minutes (surface temperature: about 25 ° C) for softness, moist feeling, touch, The taste and overall evaluation were sensory evaluated by five panelists. ◯: Evaluation was good, Δ: Within an allowable range, and X: Impossibility.

-Swelling condition of cake The height of the center part of the cake immediately after cooking with a microwave oven was measured.

[Production Example 1]
23 parts by mass of the shell powder shown in Table 1 below, 52.8 parts by mass of sugar, 20 parts by mass of vegetable oil and fat, 3 parts by mass of an emulsifier, and 1.2 parts by mass of a swelling agent were mixed with a mixer (“Hiflex glal HF -GS-2J "manufactured by Fukae Pautech Co., Ltd.) and mixed for 5 minutes to prepare cake premixes for Samples 1-8.

Next, cake dough was prepared by mixing 52 g of eggs and 30 g of milk with 100 g of the cake premix of each sample until there was no premix lumps.
This cake dough was put in a plastic container, heated in a microwave oven (high frequency output 600 W) for 2 minutes and 30 seconds, then taken out from the plastic container, and the obtained cake was subjected to maximum stress, swelling, and sensory evaluation. The results are shown in Table 2.

  From the said result, the premix for cakes using the rice flour 1-5 whose amylose content of rice flour is 18 mass% and starch damage degree is 6% or less was a thing with the good swelling after microwave cooking. In addition, the maximum stress immediately after cooking was low and the food had a soft texture, and the maximum stress was low even after time passed from cooking, and the texture did not easily become hard.

[Production Example 2]
The raw materials shown in the upper part of Table 3 below are put into a mixer ("Hi-Flex Gral HF-GS-2J" manufactured by Fukae Pautech) and mixed for 5 minutes to prepare cake premixes for Samples 9 to 16, and for each sample. A cake was produced in the same manner as in Test Example 1 using the cake premix. The obtained cake was subjected to maximum stress, swelling, and sensory evaluation. The results are also shown in the lower part of Table 3. Moreover, the result at the time of using the premix for cakes of the sample 1 is also described collectively.

From the above results, compared to Sample 1 and Samples 9 and 12, the maximum stress after cooking tended to increase as the blending amount of rice flour was increased.
Moreover, as compared with Sample 1 and Samples 10 and 11, there was a tendency to have a hard texture as the blending amount of rice flour was reduced. In addition, the bulge of the cake was reduced, and it was difficult to obtain a sense of volume.
In addition, in the samples 13 to 16 in which rice flour, fats and oils are insufficient or excessive, only cakes having some inferior points in quality evaluation were obtained.

[Production Example 3]
A cake dough was prepared by mixing 52 g of eggs and 30 g of milk with 100 g of the cake premix of Sample 1 until the premix was free of lumps.
After this cake dough was put in a plastic container, cream cheese (about 10 g / piece) cut into 1 cm square was added. Then, after heating for 2 minutes and 30 seconds in a microwave oven (high frequency output 600 W), it was taken out from the plastic container.
During the heating, cream cheese dipped inside the cake dough, and a cake having melted cream cheese inside was obtained.

[Production Example 4]
A cake dough was prepared by mixing 52 g of eggs and 30 g of milk with 100 g of the cake premix of Sample 1 until the premix was free of lumps.
This cake dough was put in a plastic container and heated in a microwave oven (high frequency output 600 W) for 2 minutes 30 seconds. After that, a hole with a diameter of about several millimeters was made from the top surface of the cake to about half the height while being put in the container, chocolate was pushed into the hole, held for 1 minute, and then taken out from the plastic container.
The chocolate inserted into the cake melted due to the heat of the cake, and a cake having the melted chocolate inside was obtained.

Claims (6)

In premix for making cake dough that is cooked in a microwave oven,
It contains amylose content of 18% or more and starch damage degree of 6% or less, 15-30% by mass of rice flour, 15-25% by mass of fats and oils, 40-68% by mass of sugars, and a swelling agent. A premix for cakes.   The cake premix according to claim 1, wherein the cake premix is housed in a container that also serves as a container for heating and cooking, and is made of a material that can easily release a cake that has been cooked and cooked in a microwave oven.   A cake dough is prepared by adding eggs and water and / or milk to the cake premix according to claim 1 to prepare a cake dough, and the cake dough is filled in a predetermined container and cooked in a microwave oven. A method for producing a cake characterized by the above.   The method for producing a cake according to claim 3, wherein the cake dough is filled in a container according to claim 2 and cooked in a microwave oven.   The method for producing a cake according to claim 3 or 4, wherein after the cake dough is filled in the container, a thermoplastic food material having a predetermined shape is placed thereon and cooked in a microwave oven.   After the cake dough is filled in the container and cooked in a microwave oven, a thermoplastic food material having a predetermined shape is placed thereon, and the temperature of the obtained cake does not drop below the melting point of the thermoplastic food material The method for producing a cake according to claim 3 or 4, wherein the thermoplastic food material is pushed into the cake.