JP2019170172A - Cake mix, production method of the same, and production method of cake - Google Patents

Abstract

To provide a cake mix enabling producing cakes of a high quality the same or higher than in the case of using wheat flour produced in foreign countries while using domestically-produced wheat flour, and to provide a production method of the same, and a production method of cakes.SOLUTION: A cake mix contains grain flour, and the grain flour includes heat-treated domestically-produced wheat flour, and non-heat-treated domestically-produced wheat flour having a gluten vitality of 30-52%. A production method of the cake mix includes: a heat treatment step of obtaining heat-treated domestically-produced wheat flour by heat-treating domestically-produced wheat flour under a condition of bringing its product temperature to 80°C or more; and a step of mixing the heat-treated domestically-produced wheat flour obtained in the heat treatment step with non-heated domestically-produced wheat flour. As for cakes especially useful for the cake mix, there are muffins, sponge cakes, and cookies.SELECTED DRAWING: None

Description

  The present invention relates to a cake mix using domestic wheat flour and a method for producing cakes using the mix.

  Domestic wheat flour, especially medium-powered domestic wheat flour, which has a high production volume, has higher protein content and different properties compared to thin wheat flour mainly using foreign wheat. It is said that volume is hard to come out, and conventionally it was made unsuitable for cakes such as sponge cake, cookies, muffins.

  On the other hand, against the backdrop of the recent rise in consumer-oriented nature and health consciousness, the sense of security and healthy image of domestic wheat flour has led some consumers to deal with cakes that use domestic wheat flour. Demand is increasing.

  Patent Document 1 describes a method for making wheat flour made from a raw material unsuitable for bread making suitable for bread making by subjecting it to heating and heating. A thin or medium-strength flour made from produced wheat (DW) is described. In Example 2 of Patent Document 1, heat-treated powder obtained by heat-treating wheat flour produced from DW chihoku wheat at a temperature of 60 to 69 ° C. for 18 minutes, and the wheat flour that has not been heat-treated (none Processed wheat flour) is mixed so that the heat-treated powder accounts for 40% (weight%) in the inside to obtain a heat-treated mixed powder, and bread is made using the heat-treated mixed powder. It is said that the appearance and inner phase of the bread were better than when only untreated wheat flour was used.

  Patent Document 2 describes heat-treated wheat flour composed of medium-strength flour and / or thin-powder flour having a specific range of gluten vitality and average particle size as heat-treated wheat flour that can provide cakes having a good appearance and texture. . In the Example of patent document 2, it heat-processes the domestic wheat flour of the medium strength type | system | group (Nisshin Flour Milling Co., Ltd. brand name "Hakuryu") on the conditions that the product temperature of this flour will be 80-100 degreeC. Heat-treated wheat flour is obtained, and a sponge cake is produced using the heat-treated wheat flour ([0024] of Patent Document 2). Patent Document 2 describes that cakes are produced using a combination of heat-treated domestic wheat flour (heat-treated domestic wheat flour) and non-heat-treated domestic wheat flour (non-heat treated domestic wheat flour). It has not been.

JP-A-7-50973 JP-A-11-332454

  In recent years, demand for cakes using domestic wheat flour, which is more secure than foreign wheat flour, has increased, but conventional cakes using domestic wheat flour are attributed to the characteristics of domestic wheat flour However, there was a problem that the volume was scarce and there was a crack, and there was room for improvement in terms of quality. Although domestic wheat flour is used, a technology that can stably provide cakes of the same quality or better than when foreign wheat flour is used has not yet been provided.

  An object of the present invention is to provide a cake mix capable of producing cakes of quality equal to or better than the case of using foreign wheat flour while using domestic wheat flour, a method for producing the same, and a method for producing cakes There is to do.

  As a result of various studies to solve the above problems, the present inventors have been heat-treated in addition to non-heat-treated domestic wheat flour (non-heat-treated domestic wheat flour) as flour contained in the cake mix. By using together domestic wheat flour (heat-treated domestic wheat flour) and gluten vitality in a specific range, it is possible to produce cakes of very good quality comparable to thin flour mainly using foreign wheat I found out.

  The present invention has been made based on the above knowledge, and contains flour, and the flour contains 30 to 52% heat-treated domestic wheat flour and non-heat treated domestic wheat flour with a gluten vitality of 30 to 52%. For the mix.

  Further, the present invention is a method for producing a cake mix, comprising flour, wherein the flour contains heat-treated domestic wheat flour and non-heat-treated domestic wheat flour, wherein the domestic wheat flour is A heat treatment step of obtaining a heat-treated domestic wheat flour by heat treatment under a condition where the product temperature is 80 ° C. or higher, and a step of mixing the heat-treated domestic wheat flour obtained in the heat treatment step with a non-heat treated domestic wheat flour It is a manufacturing method of the mix for cakes which has.

  The present invention also relates to a method for producing cakes comprising the steps of preparing a dough by adding a liquid to a cake mix, forming the dough, and heating the dough, wherein the cake of the present invention is used as the cake mix. It is the manufacturing method of cakes using the mix for cakes, or the mix for cakes manufactured with the manufacturing method of the said this invention.

  According to the present invention, while using domestic wheat flour, high quality cakes equivalent to or higher than when using foreign wheat flour can be obtained.

  One of the main features of the present invention is that domestic wheat flour is used, and in recent years, with the increasing public awareness of food safety, various flour-containing foods are more domestic than foreign wheat flour. There is a great increase in the momentum for selecting wheat flour produced in the field, and the present invention can be said to be a long-awaited technology that matches the needs for such wheat flour produced in Japan.

  The cake mix of the present invention contains flour. The flours used in the present invention include flour and starch. Examples of the flour include wheat flour such as thin flour, medium flour, strong flour, whole wheat flour and durum semolina; and other flours such as rye flour, rice flour, corn flour and corn grits. The flour includes heat-treated heat flour as well as non-heat treated flour that has not been heat-treated. Examples of the starch include raw starch such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch; oil and fat processing, pregelatinization, etherification, esterification, crosslinking, oxidation, etc. Processed starch that has been subjected to one or more of the above treatments.

  The flour typically forms the main body of the cake mix of the present invention. The content of flour in the cake mix of the present invention is preferably 20% by mass or more, more preferably 40% by mass or more, and 100% by mass, that is, the whole of the mix is flour based on the total mass of the mix. It may be similar.

  The cake mix of the present invention is characterized in that the flours contained in the mix contain heat-treated domestic wheat flour and non-heat treated domestic wheat flour. Heat-treated domestic wheat flour used in the present invention is heat-treated domestic wheat flour, non-heat-treated domestic wheat flour used in the present invention is domestic heat-treated wheat flour that has not been heat-treated. It is produced (Japanese) wheat. The quality of wheat changes greatly under the influence of the soil and climate in which it is cultivated, and the quality of wheat of the same variety varies with the production area. There is a big difference in quality between domestic and foreign wheat.

  As wheat used as a raw material for domestic wheat flour used in the present invention, both existing domestic wheat varieties and wheat varieties derived from them (wheat varieties born by improving the existing domestic wheat varieties) are used. be able to. In the present invention, one of domestic wheat flours made from wheat varieties selected from the group consisting of existing domestic wheat varieties and derivatives thereof can be used alone or in combination of two or more.

Examples of the existing domestic wheat varieties include the following wheat varieties registered in Japan so far.
Aoba no Koi, Akitako, Abukumawase, Ayahikari, Iwainodaichi, Kitakami Wheat, Kita Sachiho, Kitanokaori, Kitahonami, Kita Moe, Kita Power Mikomu, Kinu Akari, Kinu Azuma, Kinuiro, Kinu no Nami, Kinuhime, Koyukikomugi, Sato Nosora, Sanuki's Dream 2000, Sanuki's Dream 2009, Shinyo, Egret Wheat, Shirane Wheat, Shirogane Wheat, Sekitara, Taiseto Wheat, Takunekomugi, Double No. 8, Tamaizumi, Chikugoizumi, Chikuku Wugi, Chihoku Wheat, Tsuruchichi, Vine Pikari, Nambu Wheat, Nishino Kaori, Nishihonami, Nerigoshi, Nebarigoshi, Hanamante, Haruhibu, Harukiri, Haruhi, Haruyutaka, Haleuki, Hareyutaka, Bandowase, Fuusetsu, Fukari, Fusayaka, Fukuroku, Fukuro Noh, Hokushin, Hoshi-shiramugi, Mochihime, Yukichi, Yuki Haruka, Yume Akari, Yume Asahi, Yume Kaori, Yume Kirari, Yumeshihou, Yumeseki, Yumechi, from the Galaxy, Kagaku No. 21, Spring Kagayaki, Spring Yo Koi, Nagasaki W2, Tokai 103, Tokai 104, Higashiyama 42, Agricultural Forest 61, Fukui Prefectural University 3, Tone 3, Dobre 8, Minaminokaori.

  Domestic wheat varieties are broadly classified into thin or medium strength types and strong types from the viewpoints of varietal characteristics and millability. The wheat used as a raw material for domestic wheat flour used in the present invention is preferably a medium strength system. Medium strength domestic wheat varieties usually have a protein content of 7.5 to 10.5% by weight. Among the domestic wheat varieties, examples of those that are preferably used in the present invention as the medium-powered varieties include Kitahonami, Shiroganekomugi, and Chikugoizumi.

  At least a part, preferably all, of the heat-treated domestic wheat flour used in the present invention has a gluten vitality of 30 to 52%, preferably 35 to 47%, more preferably 38 to 42%. It is flour. With such a mix for cakes that does not contain the specific heat-treated domestic wheat flour, it is difficult to produce cakes of the same or better quality than when the foreign wheat flour is used.

  Gluten vitality as used herein is measured by the following method. The following gluten vitality measurement methods are performed in the order of (1) measurement of the soluble crude protein content of wheat flour, (2) measurement of the total crude protein content of wheat flour, and (3) calculation of gluten vitality.

<Measurement method of gluten vitality>
(1) Measurement of soluble crude protein content of wheat flour:
(1-a) 2 g of a sample (flour) is precisely weighed into a 100 mL beaker.
(1-b) Add 40 mL of 0.05 N acetic acid to the beaker and stir at room temperature for 60 minutes to prepare a suspension.
(1-c) The suspension obtained in (1-b) above is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using filter paper to collect the filtrate.
(1-d) Wash the beaker with 40 mL of 0.05 N acetic acid, transfer the washing to a centrifuge tube, centrifuge at 5000 rpm for 5 minutes, and then filter using filter paper to collect the filtrate.
(1-e) The filtrate collected in (1-c) and (1-d) is combined and made up to 100 mL with 0.05 N acetic acid.
(1-f) 25 mL of the liquid obtained in (1-e) above was placed in a Kjeldahl tube of Keltech Auto System of Ticator (Sweden) with a whole pipette, and a decomposition accelerator (“Keltab” manufactured by Nippon General Co., Ltd.) C ”; 1 tablet of potassium sulfate: copper sulfate = 9: 1 (weight ratio) and 15 mL of concentrated sulfuric acid are added.
(1-g) Using a Keltech decomposition furnace (DIGESTION SYSTEM 20 1015 type) incorporated in the Keltech Auto System, perform the decomposition process for 1 hour with the dial 4 and further perform the decomposition process with the dial 9 or 10 for 1 hour. After this process is automatically performed, the decomposition process is performed continuously and automatically using the Keltec distillation titration system (KJELTEC AUTO 1030 type) incorporated in the same Keltec Auto System. The obtained liquid is distilled and titrated (0.1 N sulfuric acid is used for titration), and the soluble crude protein content of the sample (flour) is determined by the following mathematical formula (1).

[Equation 1]
Soluble crude protein content (%)
= 0.14 x (TB) x F x N x (100 / S) x (1/25) (1)
In the formula (1),
T = Amount of 0.1N sulfuric acid required for titration (mL)
B = Amount of 0.1 N sulfuric acid required for titration of blank (mL)
F = the titer of 0.1 N sulfuric acid used for titration (measured at the time of use or using a commercial product with a titer indication)
N = Nitrogen protein conversion factor (5.70)
S = Weighed sample (g)

(2) Measurement of total crude protein content of wheat flour:
(2-a) 0.5 g of a sample (flour) is precisely weighed into the Kjeldahl tube of the same Tektec Keltec Auto System used in (1) above, and into this (1-f) Add 1 tablet of the same degradation accelerator as used and 5 mL of concentrated sulfuric acid.
(2-b) After performing the decomposition process automatically for 1 hour with the dial 9 or 10 using the same Keltech decomposition furnace of the same Keltech auto system as used in the above (1), following this decomposition process Continuously and automatically, using the same Keltek distillation titration system used in (1) incorporated in the same Keltec Auto system, the liquid subjected to the above-described decomposition treatment is distilled and titrated. (0.1 N sulfuric acid is used for titration), and the total crude protein content of the sample (flour) is determined by the following mathematical formula (2).

[Equation 2]
Total crude protein content (%) = (0.14 × T × F × N) / S (2)
In the formula (2),
T = Amount of 0.1N sulfuric acid required for titration (mL)
F = the titer of 0.1 N sulfuric acid used for titration (measured during use)
N = Nitrogen protein conversion factor (5.70)
S = Weighed sample (g)

(3) Calculation of gluten vitality:
From the soluble crude protein content of the sample (wheat flour) obtained in (1) above and the total crude protein content of the sample (wheat flour) obtained in (2) above, the gluten vitality of the sample (wheat flour) is calculated according to the following formula (3). Ask.

[Equation 3]
Gluten vitality (%)
= (Soluble crude protein content / total crude protein content) × 100 (3)

  The specific heat-treated domestic wheat flour (heat-treated domestic wheat flour having a gluten vitality of 30 to 52%) used in the present invention can be obtained by heat-treating domestic wheat flour (non-heat treated domestic wheat flour). This heat treatment includes a dry heat treatment and a wet heat treatment, and the specific heat-treated domestic wheat flour used in the present invention may be subjected to any heat treatment.

  The dry heat treatment is a treatment in which a treatment target (domestic wheat flour) is heated under the condition that no moisture is added, and the moisture in the treatment target is positively evaporated. The dry heat treatment can be performed by, for example, heating in an oven, heating in a roasting kiln, heating using a dryer, hot air drying by blowing hot air, or leaving in a high temperature and low humidity environment.

  The wet heat treatment is a process of heating the processing target while maintaining the moisture of the processing target (domestic wheat flour) or adding moisture to the processing target. In the wet heat treatment, water or water vapor can be used as water to be added to the treatment target, and saturated water vapor is preferably used as the water vapor. The heating method in the wet heat treatment is not particularly limited, and examples thereof include a method in which a heat medium such as hot air is brought into direct contact with the processing target, and a method in which the processing target is indirectly heated in a high humidity atmosphere. The apparatus for performing the wet heat treatment is not particularly limited, and examples thereof include an autoclave, a steam oven, a uniaxial or biaxial extruder.

  The heat treatment of domestic wheat flour as a raw material flour to obtain the specific heat-treated domestic wheat flour, when the gluten vitality of the domestic wheat flour (raw material powder) is 100, the raw material powder after the heat treatment (ie, the above-mentioned heat treatment) It is preferable that the gluten vitality of the specific heat-treated domestic wheat flour) be 50 to 80.

  As a preferred example of the method for producing the above-mentioned specific heat-treated domestic wheat flour having a gluten vitality of 30 to 52% (heat treatment method for domestic wheat flour), the domestic wheat flour (raw material flour) has a product temperature of 80 ° C or higher, preferably Includes a method of heat treatment (dry heat treatment or wet heat treatment) under a condition of 90 to 115 ° C. As the heat treatment of domestic wheat flour, wet heat treatment is preferable, and wet heat treatment in which saturated water vapor is introduced into the sealed container is particularly preferable.

  When performing the heat treatment of the product temperature of 80 ° C. or higher by wet heat treatment, for example, it is performed by a method of introducing a processing target (domestic wheat flour) into a pressurized sealed container into which saturated steam at a temperature of 120 to 125 ° C. is introduced. be able to. In such a method, the residence time of the treatment target in the sealed container is preferably 2 to 60 seconds, more preferably 4 to 20 seconds, and the product temperature of the treatment target immediately after being discharged from the sealed container is 80 ° C. or higher, preferably 85 to 115 ° C., more preferably 100 to 110 ° C.

  The wet heat treatment for introducing saturated water vapor into the closed container can be carried out using a closed stirrer as described in JP-A-3-83567, for example. This closed agitator introduces a closed cylindrical pressure vessel having a processing object (domestic wheat flour) inlet and outlet, and a processing target transfer path connecting these, and saturated water vapor is introduced into the transfer path. A stirrer configured to include a stirring shaft extending in the transfer direction of the object to be treated and a stirring blade helically planted around the stirring shaft, The processing target in the transfer path can be stirred by the stirrer. The stirrer is a member for stirring the processing target in the transfer path to the end, and is not an extrusion tool for pushing the processing target to the discharge port. (Member corresponding to the screw provided in the extruder) is not provided. The wet heat treatment of domestic wheat flour using the closed stirrer includes a step of directly applying saturated water vapor to the flour during the stirring and transferring process while stirring the flour. When the flour flow rate is 3000 kg / h, the water vapor flow rate is preferably 210 to 260 kg / h.

  The content of heat-treated domestic wheat flour having a gluten vitality of 30 to 52% in the flour contained in the cake mix of the present invention, that is, the ratio of the mass of the specific heat-treated domestic wheat flour to the total mass of the flour is preferably Is 20 to 80% by mass, more preferably 40 to 70% by mass. When the content of the specific heat-treated domestic wheat flour in the flour is too low, the non-heat-treated domestic wheat flour used in combination with the specific heat-treated domestic wheat flour is relatively large, so the foreign wheat flour was used. It becomes difficult to obtain high-quality cakes that are equal to or higher than the case, and conversely, if the content is too high, the volume of cakes is particularly poor, and there is a risk that it may be disadvantageous in terms of production cost. .

  The content of non-heat treated domestic wheat flour in the flour contained in the cake mix of the present invention, that is, the ratio of the mass of non-heat treated domestic wheat flour to the total mass of the flour is preferably 5 to 80 mass. %, More preferably 20 to 60% by mass.

  In addition to the heat-treated or non-heat-treated domestic wheat flour described above, the flour contained in the cake mix of the present invention may further contain foreign wheat flour. As the foreign wheat flour, a soft flour is preferable in consideration of suitability for cakes. The content of foreign wheat flour (whether heat-treated or non-heat-treated) in the flour contained in the cake mix of the present invention, that is, the ratio of the mass of foreign wheat flour to the total mass of the flour is domestic wheat From the viewpoint of the balance between active use of flour and the quality of cakes, etc., it is preferably 50% by mass or less, more preferably 30% by mass or less.

  The cake mix of the present invention may contain components other than flour. Examples of other components include sugars such as sugar, glucose, oligosaccharide, maltose, trehalose, and fructose; glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, organic acid monoglyceride, stearoyl lactic acid Emulsifiers such as sodium and calcium stearoyl lactate; gluten, gliadin, glutenin (above, wheat protein), whole egg, egg white, egg yolk (above, egg protein), skim milk powder, whey protein (above, milk protein), soy protein, gelatin Protein materials such as animal fats and oils, vegetable fats and oils; dried eggs such as egg powders, thickening polysaccharides, swelling agents, milk ingredients, flavorings, salt, enzymes, pigments, etc. Depending on the type, etc., one of these may be used alone or in combination of two or more. It is possible.

  The cake mix of the present invention can be obtained by mixing various components including the above-mentioned specific heat-treated domestic wheat flour and non-heat-treated domestic wheat flour. The form of the cake mix of the present invention at room temperature and normal pressure is powder such as powder or granule.

  As an example of the method for producing a cake mix of the present invention, 1) heat treatment (dry heat treatment) of domestic wheat flour (non-heat treated domestic wheat flour) under a condition that the product temperature is 80 ° C. or higher, preferably 90 to 115 ° C. Or heat treatment) to obtain a specific heat-treated domestic wheat flour having a gluten vitality of 30 to 52%, 2) a special heat-treated domestic wheat flour obtained in the heat treatment step, and a separately prepared non-heat-treated domestic product The manufacturing method which has the process of mixing wheat flour is mentioned. In such a production method, the heat treatment is preferably a wet heat treatment. The details of this wet heat treatment are as described above.

  The mix for cake of this invention can be used for manufacture of cakes. “Cakes” usually refers to bakery foods produced using “flours mainly composed of soft flour”. The flours in the cake mix of the present invention are not necessarily mainly composed of flour, but by using the mix, high quality cakes equivalent to or higher than conventional products can be produced. In the above-mentioned “flour mainly composed of flour,” the content of the flour is preferably 30% by mass or more, more preferably 60% by mass or more, based on the total mass of the flour. In addition, bakery foods are made from flours (flours and starches) as the main ingredients, and fermented by adding auxiliary ingredients such as yeast, swelling agents (baking powders, etc.), water, salt and sugar as necessary. Or it is a foodstuff obtained by using non-fermented dough for heat processing, such as baking, steaming, and frying.

  Examples of cakes to which the present invention can be applied include sponge cakes, butter cakes, roll cakes, hot cakes, busses, baumkuchens, pound cakes, cheese cakes, snack cakes, muffins, bars, cookies, pancakes, souffles, scones, Waffles, castella and dorayaki are listed. Examples of cakes particularly suitable for the present invention include muffins, sponge cakes, and cookies.

  The production of cakes using the cake mix of the present invention can be performed according to a conventional method. As an example of a method for producing cakes using the cake mix of the present invention, there is a production method including a step of adding a liquid to the mix to prepare a dough, shaping the dough, and heating the dough. In the said manufacturing method, when preparing dough, as a liquid added to the mix for cakes, water, milk, an egg etc. are mentioned, for example, These 1 type can be used individually or in combination of 2 or more types. . Moreover, in the said manufacturing method, the heating method of material | dough is typically baking. Moreover, in the said manufacturing method, you may ferment according to a conventional method before heating the prepared dough as needed (baking).

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to the following Example.

[Examples 1-6 and Comparative Examples 1-3]
The raw materials were mixed in the composition shown in Table 1 below to produce a cake mix. Details of the raw materials used are as follows.
・ Non-heat-treated domestic wheat flour: Medium-powered (Nisshin Flour Milling Co., Ltd., trade name “Kaifu”)
・ Heat-treated domestic wheat flour: produced by the following method ・ Weak flour: Weak flour-based foreign wheat flour (Nisshin Flour Mills Co., Ltd., trade name “Flower”)

(Method of manufacturing heat-treated domestic wheat flour)
As the raw material flour, the same one as used as non-heat treated domestic wheat flour in each example was used. The raw wheat flour was subjected to wet heat treatment with saturated steam using the above-mentioned closed stirrer to produce heat-treated domestic wheat flour having a gluten vitality (GV) of 41%. The conditions for wet heat treatment are as follows.
・ Saturated water vapor temperature: 120 to 125 ° C.
・ Residence time of the object to be treated in the closed system stirrer: 10 seconds
-Flour flow rate in closed system stirrer: 3000 kg / h
・ Water vapor flow rate in a closed stirrer: 210 to 260 kg / h

[Examples 7 to 10 and Comparative Examples 4 to 5]
A cake mix was produced in the same manner as in Example 2 except that the heat-treated domestic wheat flour was changed. The heat-treated domestic wheat flour used in Examples 7 to 10 and Comparative Examples 4 to 5 was produced by appropriately changing the conditions of the wet heat treatment according to the above (Method for producing heat-treated domestic wheat flour). As shown in FIG. 2, GVs are different from each other.

[Test example]
Using the cake mix of each Example and Comparative Example, a sponge cake as a kind of cake was produced by the following method. The composition of sponge cake dough, which is an intermediate product, is as follows.
Formulation of sponge cake dough: 100 parts by weight of cake mix, 135 parts by weight of sugar, 180 parts by weight of whole eggs, 18 parts by weight of milk, 18 parts by weight of butter It was put in a box, covered and stored for over 12 hours. Ten trained professional panelists evaluated the volume, texture, and internal phase of the sponge cakes stored according to the following evaluation criteria. The results are shown in Table 1 and Table 2 below as the average value of the evaluation scores of 10 people.

(Method for producing sponge cake)
(1) Put lightly loose whole egg and sugar in a mixer bowl and mix with a whip whilst keeping the temperature of the contents of the mixer bowl at 23-25 ° C., and the specific gravity of the contents is 0.26 ± Foamed until 0.01.
(2) The cake mix that has been sieved once with a sieve is added to the contents of the mixer ball of (1) above and mixed uniformly so that no clumps are formed. The specific gravity of the contents is 0.38. ± 0.01.
(3) Sponge cake having a specific gravity of 0.43 ± 0.01 in a uniform and smooth state after adding milk and butter melted in a hot water bath to the contents of the mixer ball of (2) and further mixing. A dough was prepared.
(4) 350 g of the sponge cake dough of (3) was dispensed into type 5 and baked in an oven at 180 ° C. for 30 minutes to obtain a sponge cake.

<Volume evaluation criteria>
5 points: Very good volume and very good.
4 points: Volume is good.
3 points: Slightly poor volume, but no problem.
2 points: poor volume and poor.
1 point: Very poor in volume and extremely poor.
<Evaluation criteria for texture>
5 points: Moist and fluffy, very crisp and very good.
4 points: Moist and soft, good mouthfeel and good.
3 points: Slightly fluffy or slightly flickering, but no problem.
2 points: Pachy or fluffy, the mouth is slightly bad and bad.
1 point: There is puffy or fluffy, the mouth is bad, very bad.
<Internal phase evaluation criteria>
5 points: The eyes are very uniform, fine and extremely good.
4 points: eyes are uniform, fine and good.
3 points: Somewhat uneven and rough eyes, but no problem.
2 points: Uneven and rough eyes, poor.
1 point: The eyes are very uneven and rough, and are extremely poor.

Claims (6)

  A mix for cakes containing flour, wherein the flour contains heat-treated domestic wheat flour and non-heat treated domestic wheat flour having a gluten vitality of 30 to 52%.   The mix for cakes of Claim 1 whose content rate of the said heat-processed domestic wheat flour in the said flour is 20-80 mass%. A method for producing a cake mix, comprising flour, wherein the flour contains heat-treated domestic wheat flour and non-heat treated domestic wheat flour,
A heat treatment step of heat-treating domestic wheat flour under conditions where the product temperature is 80 ° C. or higher to obtain heat-treated domestic wheat flour;
The manufacturing method of the mix for cakes which has the process of mixing the heat-processed domestic wheat flour obtained by the said heat processing process, and a non-heat-processed domestic wheat flour.   The method for producing a cake mix according to claim 3, wherein the heat treatment is a wet heat treatment. A method for producing cakes, comprising the steps of: adding a liquid to a cake mix to prepare a dough, forming the dough and heating the dough,
The manufacturing method of cakes using the mix for cakes of Claim 1 or 2 as the said mix for cakes, or the mix for cakes manufactured by the manufacturing method of Claim 3 or 4.   The method for producing cakes according to claim 5, wherein the cakes are muffins, sponge cakes or cookies.