JP3968182B2

JP3968182B2 - Quality improver for cake

Info

Publication number: JP3968182B2
Application number: JP36670598A
Authority: JP
Inventors: 佳代子上保; 公恵河内; 均相川
Original assignee: Snow Brand Milk Products Co Ltd
Current assignee: Snow Brand Milk Products Co Ltd
Priority date: 1998-12-24
Filing date: 1998-12-24
Publication date: 2007-08-29
Anticipated expiration: 2018-12-24
Also published as: JP2000189040A

Description

【０００１】
【発明の属する技術分野】
本発明は、ケーキ用品質改良剤、ケーキ用調製粉及びそれらを用いたケーキの製造方法に関する。本発明のケーキ用品質改良剤を用いることにより、焼成前の生地の安定性を高め、焼成中の生地の膨らみを増大させることができ、さらにしっとりとした食感を有するケーキを製造することができる。
【０００２】
【従来の技術】
ケーキとは、洋菓子類の一種であり、小麦粉に砂糖、卵、バター等の油脂類を混ぜてスポンジ状に焼成したものや、それをベースにして、泡立てた生クリームやチョコレート、ジャムを塗ったり、果物等を飾った洋菓子を総称したものである。主なものに、スポンジケーキ、ショートケーキ、エンゼルケーキ、ロールケーキ、マドレーヌ、バターケーキ、パウンドケーキ、フルーツケーキ等がある。この内、エンゼルケーキ、ロールケーキ、ショートケーキの土台となるのはスポンジケーキである。スポンジケーキは、通常、卵、小麦粉、砂糖を主原料とし、しっとりとした食感やコク味を与えるために、牛乳やバター、植物油が少量使用されることもある。スポンジケーキの製造方法には、卵黄と卵白を別々に泡立てる別立て法と、卵黄と卵白を一緒に泡立てる共立て法がある。いずれの方法においても卵の泡立てが重要であり、卵に空気を多く含有させ、特にきめの細かい気泡を多く含有させることにより、焼成するとスポンジケーキが十分に膨らみ、しかも、しっとりとした食感を有するようになる。ところが、スポンジケーキを工業的に生産する場合、生地にきめの細かい気泡を多く含有させることは非常に難しく、また生地を調製した後、調製から焼成までの間に生地に含有される気泡がつぶれやすくなるので、生地中に含有される気泡が減少し、膨らみが小さくなり、スポンジケーキの組織が硬くなり、食感が悪くなるといった問題があった。
【０００３】
そこで、焼成前のスポンジケーキの生地を安定化させ、焼成中のスポンジケーキの膨らみや焼成後のスポンジケーキの食感を改良するために、水中油型乳化油脂組成物や気泡性乳化組成物等を使用する試みがなされている。例えば、特開平５−３０８９０号公報には、焼成前の生地を安定化させ、焼きむらが少なく、ソフトでしっとりとしたスポンジケーキを製造するために、特定のタンパク質で乳化させた水中油型乳化油脂組成物を用いる技術が開示されている。また、特開平６−２６９２４４号公報及び特開平１０−８８１８４号公報には、生地の気泡性及び安定性を向上させ、さらにボリュームが大きく、口溶けの良いケーキを製造するために乳化剤と加工鶏卵、乳蛋白から成る気泡性乳化油脂組成物を用いる技術が開示されている。これらの技術はいずれも目的とする効果を得るために、乳化剤や安定剤を使用しており、風味の点で好ましくないといった問題があった。
【０００４】
【発明が解決しようとする課題】
このような現状において、安定剤や乳化剤を使用しないで、風味・食感とも好ましいケーキを製造する方法が求められているが、そのような方法は未だ開発されていない。
従って、本発明は、焼成前の生地を安定化させ、焼成中の膨らみを増大させ、さらにはしっとりとした食感を有するケーキを提供するためのケーキ用品質改良剤を提供することを課題とする。
本発明はまた、上記ケーキ用品質改良剤を含有するケーキ用調製粉を提供することを課題とする。
本発明はまた、上記ケーキ用品質改良剤またはケーキ用調製粉を用いてケーキを製造する方法を提供することを課題とする。
【０００５】
【課題を解決するための手段】
本発明者らは、上記の課題を解決するために鋭意検討を重ねた結果、部分加熱変性させたホエー蛋白質を有効成分とするケーキ用品質改良剤を用いてケーキを製造することにより、焼成前の生地の安定性を高め、焼成中の膨らみを増大させることができ、さらに焼成後のしっとりとした食感を有するケーキを製造できることを見出し、本発明を完成させるに至った。
【０００６】
したがって、本発明は、液体または粉末である部分加熱変性ホエー蛋白質が、実質的に脱塩されたホエー蛋白質の蛋白質濃度１５重量％以下の水溶液を、５５〜１２０℃の温度で１２０分以下の加熱処理を行なうことにより得られる、液体または粉末のケーキ用品質改良剤、
液体または粉末である部分加熱変性ホエー蛋白質の疎水性度（ＦＩ）が、５０ＦＩ／ｍｇ蛋白質以上であることを特徴とする前記ケーキ用品質改良剤、
前記ケーキ用品質改良剤を、ケーキ原料の小麦粉に対して０．０１重量％以上含有させたことを特徴とするケーキ用調製粉、
前記ケーキ用品質改良剤を、小麦粉に対して０．０１重量％以上添加混合して調製した生地を焼成することを特徴とするケーキの製造方法、及び
前記ケーキ用調製粉を使用して調製した生地を焼成することを特徴とするケーキの製造方法である。
【０００７】
通常、ホエー蛋白質の溶液は、その濃度が１５重量％を超える場合、加熱により凝固し、脆いゲルを形成することが知られている。一方で、ホエー蛋白質の蛋白質濃度を１５重量％以下に溶解し、５５〜１２０℃の温度で、１〜１２０分間加熱すると、ホエー蛋白質は凝固せず、球状を呈しているホエー蛋白質分子の構造が崩れ、鎖状に連結した可溶性の凝集体（以下、可溶性凝集体と呼ぶ）を形成し、分子表面に疎水基が出現することが知られている（特開平５−６４５５０号公報）。このようにホエー蛋白質の可溶性凝集体を形成させるには、上記の条件でホエー蛋白質溶液を加熱処理すればよく、この加熱処理を本発明ではホエー蛋白質の部分加熱変性と呼び、可溶性凝集体を形成したホエー蛋白質を「部分加熱変性ホエー蛋白質」と呼ぶ。
【０００８】
部分加熱変性ホエー蛋白質は、１価または２価のイオンによってゲル化することが知られており、このようなホエー蛋白質のゲル化能を利用して、有塩バタースプレッド等の油脂製品やローストビーフ、ハム等の肉製品、かまぼこ等の魚肉製品、デザート等に用いられている（特開平５−６４５５０号公報）。また、部分加熱変性ホエー蛋白質は、パンの膨らみを増大させ、パンに柔らかな食感を与えることができる製パンの品質改良剤としても利用されている（特開平８−２５６６７２号公報）。部分加熱変性ホエー蛋白質を製パン原料に添加してパンを調製すると、部分加熱変性ホエー蛋白質が原料中の塩類によって、ゲルを形成し、さらにドウ中の小麦蛋白質と相互作用し、ドウ中に微小なゲルが形成されて均等に分散し、焼成する時の加熱にともないゲル中の水分が水蒸気となって放出され、パンを膨らませるとともに、一部の水分はゲルのままパンの組織中に残留することにより、パンの品質を改良することができる。
【０００９】
本発明者らは、この部分加熱変性ホエー蛋白質をケーキ製造に用いたところ、従来の乳化剤や安定剤を含有するケーキの品質改良剤より優れた効果が得られることを見出した。また、部分加熱変性ホエー蛋白質は、上記のような製パンにおける場合とは全く異なる作用で、ケーキの焼成前の生地を安定化させ、焼成中の膨らみを増大させ、さらには焼成後のケーキにしっとりした食感を付与することができることを見出した。すなわち、部分加熱変性ホエー蛋白質は、ホエー蛋白質分子が部分的に変性し、可溶性凝集体を形成しているので、蛋白質分子の表面に疎水基が増加しており、卵とともに撹拌することにより表面変性を受け、蛋白質分子間の相互作用が起こり、蛋白質分子同士が結合して網目構造が形成されることにより気泡性が良好となり、生地調製時にきめの細かい多くの気泡を抱き込むことができる。さらに、部分加熱変性ホエー蛋白質を添加することにより生地の粘度が高くなるため、気泡安定性が高くなり、生地中に抱き込んだ気泡を保持することができるので、焼成前の生地の安定性を向上させることができる。また、部分加熱変性ホエー蛋白質は、加熱凝固性を有するため、焼成中に生地中に抱き込んだ気泡を放出することなく、気泡が水蒸気とともに膨張するため膨らみを増大させ、しっとりとした食感を有するケーキが得られる。
【００１０】
【発明の実施の形態】
以下、本発明について詳しく説明する。
［部分加熱変性ホエー蛋白質］
最初に、本発明のケーキ用品質改良剤の有効成分である部分加熱変性ホエー蛋白質について説明する。
本発明の部分加熱変性ホエー蛋白質は、牛乳を原料としたカゼインまたはチーズの製造時に副産物として得られるホエーを用いて調製される。その調製方法は、ホエーを膜濃縮装置及びクロマトグラフィー装置を用い、例えば、電気透析法（Stribley,R.C, Food Processing, 24(1),49,1963）、逆浸透処理法（Marshall,P.G.,Food Technology,22(a),696,1968）、ゲル濾過法（米国特許第２７８０６号明細書）、限外濾過法（Horton,R.S.et al.,Food Technology,26,30,1972）またはイオン交換樹脂に吸着させる方法（Skudder,P.J.Chem.Ind.,June,810,1983;deWit,J.N.,Proc.Int.Congr.Milk Proteins,p183,1984）等の処理を行って調製してもよい。このように処理されたホエー蛋白質溶液は、蛋白質含量が高められ、脂肪、乳糖及び塩類等の低分子成分が低減または除去されている。なお、このホエー蛋白質溶液は、加熱によってゲル化しないように、実質的に脱塩されていることが必要であり、灰分濃度として０.５〜１０重量％であることが好ましい。その後さらに必要があれば、ホエー蛋白質溶液を濃縮し、凍結乾燥あるいは噴霧乾燥してもよい。また、通常入手できるホエー蛋白質濃縮物（ＷＰＣ）やホエー蛋白質分離物（ＷＰＩ）を用いてもよい。
【００１１】
上記の方法によって得られたホエー蛋白質溶液またはホエー蛋白質粉末を水に溶解した溶液をゲル化しない程度に加熱する。すなわち、蛋白質濃度として１５重量％以下、好ましくは４〜１５重量％、さらに好ましくは５〜１２重量％に調製したホエー蛋白質溶液を、温度５５℃以上１２０℃以下、好ましくは６５〜９５℃で加熱する。ホエー蛋白質溶液の濃度が１５重量％を超えると、溶液の粘度が高くなり、生地調製時に気泡を抱き込みづらくなるため好ましくない。また、加熱温度が５５℃未満となると、蛋白質の変性が不十分であり好ましくなく、１２０℃を超えると部分的にホエー蛋白質がゲル化したり、焦げを生じるため好ましくない。
【００１２】
また、本発明の部分加熱変性ホエー蛋白質は、変性したホエー蛋白質の疎水性度によってその特性が異なる。上記温度で加熱処理を行う場合、加熱時間を、１２０分以下とすることにより、部分加熱変性ホエー蛋白質を得ることができる。加熱時間が１分未満では、蛋白質の変性が起こらず、下記に定義する疎水性度を測定した場合、疎水性度が低くなり、目的とする効果を得ることができないので好ましくない。また、加熱時間が１２０分を超えると、疎水性度は高くなるが、水溶液は部分的にゲル化し、褐変化するので好ましくない。なお、加熱処理の際のｐＨは、６.０〜８.０程度とすることが好ましい。
【００１３】
このように、ホエー蛋白質溶液を加熱処理することによって、ホエー蛋白質はその微細な構造に部分的な変性を生じ、分子表面に疎水基が出現し、分子間のＳＨ／ＳＳ交換反応を生じながら可溶性凝集体を形成する。なお、疎水性度とは、部分加熱変性ホエー蛋白質の加熱変性度の指標であり、以下に示す方法により測定し、算出される。
【００１４】
・疎水性度：被検ホエー蛋白質溶液を０.１〜０.３ｇ／ｌ程度の濃度に希釈し、８ｍＭの１−アニリノナフタレン−８−スルホン酸を蛍光プローブとして添加し、蛍光光度計にて励起波長３７０ｎｍ、蛍光波長４７０ｎｍにて測定し、得られた値、ＦＩをホエー蛋白質（ｍｇ）当たりで示したもの。以下、疎水性度をＦＩ値と呼ぶ。
本発明においては、疎水性度（ＦＩ／ｍｇ蛋白質）が５０以上が好ましく、特に好ましくは１００以上である。なお、部分加熱変性ホエー蛋白質の溶液の調製及びＦＩ値の測定は、上記特開平５−６４５５０号公報に開示されている方法に従って実施することができる。
【００１５】
本発明の部分加熱変性ホエー蛋白質は、溶液のままで用いることもできるが、常法に従い、凍結乾燥または噴霧乾燥して、粉末状としたものを用いることもできる。
このようにして得られる部分加熱変性ホエー蛋白質は、ケーキ用品質改良剤の有効成分として用いられ、その組成は、固形分当たり蛋白質３０〜９５重量％、灰分０.５〜１０重量％であることが好ましい。本発明のケーキ用品質改良剤は、必要に応じて、その他の成分として、澱粉や小麦粉を含むこともできる。
【００１６】
［ケーキの製造］
次に、本発明の部分加熱変性ホエー蛋白質を使用するケーキの製造について説明する。
なお、本発明のケーキ用品質改良剤が溶液の場合は、卵にグラニュー糖を添加して卵を泡立てる際、卵に混合すればよい。本発明のケーキ用品質改良剤が粉末の場合は、グラニュー糖とともに、卵に添加してもよく、また、卵にグラニュー糖を添加して卵を泡立てたものに、小麦粉とともに混合してもよい。
【００１７】
生地の調製及び焼成は常法に従って行えばよく、例えば、卵に本発明の部分加熱変性ホエー蛋白質を添加し、これにグラニュー糖を加え、ケンウッドミキサーを用い、７００〜９００ｒｐｍで５〜１０分間撹拌し、生地に気泡を十分に抱き込ませる。次いで、水を添加し、さらに２００〜３００ｒｐｍで３０秒〜１分間撹拌した後、小麦粉を添加する。小麦粉を加えた後、２００〜３００ｒｐｍで３０秒間撹拌し、小麦粉が完全に生地に混合されたところで撹拌を止め、得られた生地を適当な大きさの型に流し込み、例えば、６０ｇの生地を型に流した場合は、約１８０℃のオーブンで約２２分間焼成すればよい。この時、ケーキ用品質改良剤の添加量はホエー蛋白質に換算し、原料の小麦粉に対して０.０１〜１０重量％とすることが好ましく、０.０５〜３重量％とすることがより好ましく、２重量％とすることが特に好ましい。ケーキ品質改良剤の添加量が０.０１重量％未満では、焼成前の生地に安定性を付与することができず、１０重量％を越えると生地の粘度が大きく、生地調製時に十分な気泡を抱き込むことができないので好ましくない。また、グラニュー糖の添加量は、小麦粉に対して８０〜１００重量％、水の添加量は、小麦粉に対して約１０重量％とすることが好ましく、その他、風味向上の目的で、クリームまたは香料等を添加することができる。
本発明の溶液状または粉末状のケーキ用品質改良剤を原料に添加することにより、焼成前の生地の安定性を高め、焼成中の生地の膨らみを増大させることができ、さらにはしっとりとした食感を有するケーキを製造することができる。
【００１８】
［ケーキ用調製粉］
なお、本発明のケーキ用品質改良剤を、グラニュー糖や小麦粉等のケーキの主原料と混合することにより、ケーキ用調製粉を調製することができ、これを使用して、目的とするケーキを製造することができる。この場合は、ケーキ用調製粉中に含まれるケーキ用品質改良剤の量は、上記と同様に、ホエー蛋白質に換算して、原料の小麦粉に対して０.０１〜１０重量％とすることが好ましく、０.０５〜３重量％とすることがより好ましく、２重量％とすることが特に好ましい。また、ケーキ用調製粉中のグラニュー糖の含有量は、上記と同様、小麦粉に対して８０〜１００重量％とすることが好ましく、その他、風味向上の目的で、クリームまたは香料等を含有させることが好ましい。
本発明のケーキ用調製粉を使用する場合は、ケーキ用調製粉に、卵、水等を適宜添加混合して調製した生地を焼成すればよい。
【００１９】
【実施例】
実施例及び試験例により本発明をさらに詳細に説明する。
【００２０】
（実施例１：部分加熱変性ホエー蛋白質（液体）の調製）
ホエー蛋白質分離物（ＷＰＩ；蛋白質含量８９.８重量％、灰分含量１.３４重量％；サンラクトＩ−１：太陽化学社製）２０００ｇを、脱イオン水１８０００ｇに溶解し、１０重量％濃度のＷＰＩ溶液（蛋白質含量９重量％、灰分含量０.１３重量％、ｐＨ７）を調製した。このＷＰＩ溶液を湯浴中で撹拌しながら加熱し、液温が８０℃に達した後、３０分間保持した。次いで、氷水中で５℃まで冷却し、部分加熱変性ＷＰＩ溶液を得た。これを下記の実施例３においてケーキ用品質改良剤として用いた。なおこの部分加熱変性ＷＰＩ溶液のＦＩ値を前記の定義に従って測定したところ、９２ＦＩ／ｍｇ蛋白質であった。
【００２１】
（実施例２：部分加熱変性ホエー蛋白質（粉末）の調製）
ホエー蛋白質濃縮物（ＷＰＣ；蛋白質含量７５重量％、灰分含量５重量％：type7502：Express Food社製）１２０ｇを、脱イオン水１３８０ｇに溶解し、８重量％濃度のＷＰＣ溶液を調製した。このＷＰＣ溶液を温浴中で撹拌しながら加熱し、液温が９７℃に達した後８分間保持した。次いで、３０℃まで冷却し、部分加熱変性ＷＰＣ溶液を得た。この溶液のＦＩ値を測定したところ、１１４ＦＩ／ｍｇ蛋白質であった。次に、この部分加熱変性ＷＰＣ溶液を５０℃に加温しながら、圧力噴霧乾燥装置により噴霧乾燥を行い、部分加熱変性ＷＰＣ粉末を得た。これを下記の実施例４においてケーキ用品質改良剤として用いた。なお、この部分加熱変性ＷＰＣ粉末を再び水に溶解し、同様にＦＩ値を測定したところ、１１０ＦＩ／ｍｇ蛋白質であった。
【００２２】
（実施例３：ケーキの製造）
表１の配合に従い、下記の方法によりケーキを製造した。実施例１で得られた部分加熱変性ＷＰＩ溶液を用いたものを試料１とし、試料１で用いた部分加熱変性ＷＰＩ溶液と同濃度の未変性ＷＰＩ溶液を用いたものを試料２とし、さらに、ホエー蛋白質未添加のものを試料３とした。
【００２３】
【表１】

【００２４】
卵と、部分加熱変性ＷＰＩ溶液または未変性のＷＰＩ溶液とを混合し、篩にかけたグラニュー糖を加えた。試料３の場合は、卵に、いずれの改良剤も加えずに、篩にかけたグラニュー糖を加えた。次いで、これらをケンウッドミキサーを用いて８００ｒｐｍで１０分間撹拌し、卵に気泡を十分に抱き込ませた。その後、水を加え２７０ｒｐｍにて３０秒間撹拌し、水分を分散させた後、篩にかけた薄力粉を加え、２２０ｒｐｍにて３０秒間撹拌し、生地を得た。得られた生地を型（直径１０ｃｍ丸型）に６０ｇ充填し、１８０℃のオーブンで２２分間焼成した。
【００２５】
（試験例１）
実施例３で得られたケーキについて、焼成前の生地の安定性を確認するために、薄力粉添加前、生地調製直後及び３０分後の生地の比重の測定を行った。また、焼成中の生地の膨らみを確認するために、生地の容積の測定を行った。さらに、しっとり感については官能評価で評価した。測定及び評価の方法を以下に示す。
【００２６】
(1) 生地の比重の測定
シャーレ（内径６ｃｍ、高さ３ｃｍ）の重量を測定し、次いでシャーレに生地を充填し、シャーレと生地の重量を測定し、これらの測定値から生地の重量を求め、同じシャーレで測定した水の重量で生地の重量を除して生地の比重を算出した。結果を表２に示す。
【００２７】
【表２】
−−−−−−−−−−−−−−−−−−−−−−生地の比重−−−−−−−−−−−−−−経過時間試料１試料２試料３−−−−−−−−−−−−−−−−−−−−−−小麦粉添加前 0.22 0.25 0.27生地調製直後 0.38 0.49 0.52３０分後 0.39 0.52 0.56−−−−−−−−−−−−−−−−−−−−−−
【００２８】
部分加熱変性ＷＰＩ溶液を添加した試料１は、小麦粉添加前において、ホエー蛋白質未添加の試料３及び未変性ＷＰＩ溶液を添加した試料２と比べて、生地の比重が軽く、多くの空気が生地中に含有されていた。また、生地調製直後及び３０分後の生地についても試料１は、他の試料に比べて、比重の値が大きくならずそれだけ、生地に安定性があることが確認された。
【００２９】
(2) 生地の比容積の測定
焼成したケーキを１時間放冷後、菜種法（E.J.Pyler,Baking Science & Technology,Vol.II,p892,SIEBEL Publishing Company,Chicago,ILL,1973）で容積の測定を行った。すなわち、ケーキの入る容積を有する容器の体積を菜種種子を用いて測定しておき、この容器にケーキを入れた時の空隙の体積を菜種法を用いて測定し、最初の菜種の容積との割合を求めた。この値が大きいほど、ケーキが膨らんだことを示す。結果を表３に示す。
【００３０】
【表３】

【００３１】
部分加熱変性ＷＰＩ溶液を添加した試料１は、ホエー蛋白質未添加の試料３及び未変性ＷＰＩ溶液を添加した試料２と比べて、生地の比容積が大きく、焼成中により膨らんだことが確認された。
【００３２】
(3) 官能評価
焼成したケーキを２０℃で１晩放置したものを１０ｇづつ、１０名の熟練したパネラーに食してもらい、５点：大変好ましい、４点：好ましい、３点：どちらでもない、２点：好ましくない、１点：全く好ましくないの５段階で官能評価し、その平均点で示した。結果を表４に示す。
【００３３】
【表４】

【００３４】
部分加熱変性ＷＰＩ溶液を添加した試料1は、生地のきめも細かく、ふんわりとし、しかもしっとりとした食感を有しており、大変好ましいとの評価を得た。一方で、ホエー蛋白質未添加の試料３及び未変性ＷＰＩ溶液を添加した試料２は、生地のきめが粗く、試料１と比べて、硬いとの評価であった。
【００３５】
（実施例４：ケーキの製造）
表５の配合に従い、下記の方法によりケーキを製造した。実施例２で得られた部分加熱変性ＷＰＣ粉末を用いたものを試料４とし、未変性ＷＰＣ粉末を用いたものを試料５とし、さらに、ホエー蛋白質未添加のものを試料６とした。
【００３６】
【表５】

【００３７】
卵に、篩にかけたグラニュー糖を加え、ケンウッドミキサーを用いて８００ｒｐｍで１０分間撹拌し、卵に気泡を十分に抱き込ませた。その後、水を加え、２７０ｒｐｍにて３０秒間撹拌し、水分を分散させた後、篩にかけた薄力粉と、部分加熱変性ＷＰＣ粉末または未変性ＷＰＣ粉末を混合した。なお、試料６の場合は、いずれの改良剤も加えなかった。次いで、これを２２０ｒｐｍにて３０秒間撹拌し、生地を得た。得られた生地を型（直径１０ｃｍ丸型）に６０ｇ充填し、１８０℃のオーブンで２２分間焼成した。なお、本実施例における卵の添加量は、実施例３より少なく、膨らみにくい生地である。
【００３８】
（試験例２）
実施例４において得られたケーキについて、焼成前の生地の安定性を確認するために、薄力粉添加前、生地調製直後及び３０分後の生地の比重の測定を行った。また、焼成中の生地の膨らみを確認するために生地の容積の測定を行った。さらに、しっとり感については官能評価で評価した。測定及び評価は試験例１と同様の方法で行った。
結果を表６〜８に示す。
【００３９】
【表６】

【００４０】
部分加熱変性ＷＰＣ粉末を添加した試料４は、小麦粉添加前において、ホエー蛋白質未添加の試料６及び未変性ＷＰＣ粉末を添加した試料５と比べて、生地の比重が軽く、多くの空気が生地中に含有されていた。また、生地調製後及び３０分後の生地についても、試料４は、他の試料に比べ比重の値が大きくならず、それだけ、生地に安定性があることが確認された。
【００４１】
【表７】

【００４２】
部分加熱変性ＷＰＣ粉末を添加した試料４は、ホエー蛋白質未添加の試料６及び未変性ＷＰＣ粉末を添加した試料５と比べて、生地の比容積が大きく、焼成中により膨らんだことが確認された。
【００４３】
【表８】

【００４４】
部分加熱変性ＷＰＣ粉末を添加した試料４は、生地のきめも細かく、ふんわりとし、しかもしっとりとした食感を有しており、大変好ましいとの評価を得た。一方で、ホエー蛋白質未添加の試料６及び未変性ＷＰＣ粉末を添加した試料５は、生地のきめが粗く、試料４と比べ硬いとの評価であった。
本試験例におけるケーキは、原料中の卵の配合量が少なく、本来膨らみにくい生地であるにもかかわらず、部分加熱変性ＷＰＣ粉末を用いた試料４では、ふんわりとし、しかもしっとりとした食感を有する評価の高いケーキが得られた。
【００４５】
【発明の効果】
本発明では、部分加熱変性ホエー蛋白質を有効成分とするケーキ用品質改良剤、ケーキ用品質改良剤を含有するケーキ用調製粉、及びこれらを用いたケーキの製造方法が提供される。
本発明のケーキ用品質改良剤またはケーキ用調製粉を用いて調製したケーキは、焼成前の生地の安定性が高められ、焼成中の膨らみが増大し、焼成後もしっとりとした食感を有する。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a quality improving agent for cakes, a prepared powder for cakes, and a method for producing a cake using them. By using the quality improving agent for cakes of the present invention, the stability of the dough before baking can be increased, the swelling of the dough during baking can be increased, and a cake having a moist texture can be produced. it can.
[0002]
[Prior art]
Cakes are a type of confectionery that are made by mixing flour, oils and fats such as sugar, eggs, and butter, and baking them in a sponge form, or applying a whipped cream, chocolate, or jam based on it. It is a collective term for Western confectionery decorated with fruits. The main ones are sponge cake, short cake, angel cake, roll cake, madeleine, butter cake, pound cake, fruit cake and so on. Among them, sponge cake is the basis of angel cake, roll cake, and short cake. Sponge cakes are usually made from eggs, flour, and sugar, and milk, butter, and vegetable oils may be used in small amounts to give a moist texture and richness. There are two methods for producing a sponge cake: a separate foaming method in which egg yolk and egg white are separately foamed, and a co-standing method in which egg yolk and egg white are foamed together. In any of the methods, egg whipping is important. By making the egg contain a lot of air and especially a lot of fine bubbles, the sponge cake swells sufficiently when baked, and has a moist texture. To have. However, when sponge cake is produced industrially, it is very difficult to make the dough contain a lot of fine bubbles, and after the dough is prepared, the bubbles contained in the dough collapse between preparation and baking. Since it becomes easy, the bubbles contained in the dough are reduced, the swelling is reduced, the structure of the sponge cake is hardened, and the texture is deteriorated.
[0003]
Therefore, in order to stabilize the dough of the sponge cake before baking and improve the texture of the sponge cake during baking and the sponge cake after baking, an oil-in-water emulsified oil-fat composition, a foamed emulsion composition, etc. Attempts have been made to use. For example, JP-A-5-30890 discloses an oil-in-water emulsification emulsified with a specific protein in order to stabilize a dough before baking, to produce a soft and moist sponge cake with less uneven baking. A technique using an oil and fat composition is disclosed. In addition, JP-A-6-269244 and JP-A-10-88184 disclose an emulsifier and a processed chicken egg to improve the foamability and stability of the dough, and to produce a cake having a large volume and a good mouth melt, A technique using a cellular emulsified oil / fat composition comprising milk protein is disclosed. All of these techniques use emulsifiers and stabilizers in order to obtain the desired effect, and have a problem that they are not preferable in terms of flavor.
[0004]
[Problems to be solved by the invention]
Under such circumstances, there is a demand for a method for producing a cake that is favorable in flavor and texture without using a stabilizer or an emulsifier, but such a method has not yet been developed.
Accordingly, an object of the present invention is to provide a cake quality improving agent for stabilizing a dough before baking, increasing swelling during baking, and further providing a cake having a moist texture. To do.
Another object of the present invention is to provide a cake-prepared powder containing the cake quality improver.
Another object of the present invention is to provide a method for producing a cake using the cake quality improver or the prepared powder for cake.
[0005]
[Means for Solving the Problems]
As a result of intensive studies to solve the above-mentioned problems, the present inventors have produced a cake using a quality improving agent for cakes containing a partially heated and denatured whey protein as an active ingredient, and thus, before baking. It has been found that the stability of the dough can be increased, the swelling during baking can be increased, and a cake having a moist texture after baking can be produced, and the present invention has been completed.
[0006]
Accordingly, the present invention provides a partially heated denatured whey protein, which is a liquid or powder, in an aqueous solution having a protein concentration of 15% by weight or less of a substantially desalted whey protein at a temperature of 55 to 120 ° C. for 120 minutes or less. A quality improver for liquid or powder cakes obtained by processing,
The quality improving agent for cakes, wherein the partially heated denatured whey protein that is liquid or powder has a hydrophobicity (FI) of 50 FI / mg protein or more,
A cake preparation powder characterized in that the cake quality improver is contained in an amount of 0.01% by weight or more based on the flour of the cake material,
A cake manufacturing method characterized by firing the dough prepared by adding and mixing 0.01 wt% or more of the cake quality improver to wheat flour, and prepared using the cake flour A method for producing a cake, comprising baking the dough.
[0007]
In general, it is known that a whey protein solution is solidified by heating to form a brittle gel when its concentration exceeds 15% by weight. On the other hand, when the protein concentration of whey protein is dissolved to 15% by weight or less and heated at a temperature of 55 to 120 ° C. for 1 to 120 minutes, the whey protein does not coagulate, and the structure of the whey protein molecule having a spherical shape is obtained. It is known that a soluble aggregate that is broken and linked in a chain form (hereinafter referred to as a soluble aggregate) is formed, and a hydrophobic group appears on the surface of the molecule (JP-A-5-64550). In order to form soluble aggregates of whey protein in this way, the whey protein solution may be heat-treated under the above conditions. This heat treatment is referred to as partial heat denaturation of whey protein in the present invention, and forms soluble aggregates. This whey protein is called “partially heated denatured whey protein”.
[0008]
Partially heat-denatured whey protein is known to be gelled by monovalent or divalent ions. By using the gelation ability of whey protein, fat products such as salted butter spread, roast beef, It is used for meat products such as ham, fish products such as kamaboko, desserts, etc. (Japanese Patent Laid-Open No. 5-64550). Partially heat-denatured whey protein is also used as a quality improving agent for bread making which can increase bread swelling and give a soft texture to bread (Japanese Patent Laid-Open No. 8-256672). When bread is prepared by adding partially heat-denatured whey protein to bread making ingredients, the partially heat-denatured whey protein forms a gel with the salt in the ingredients, and further interacts with wheat protein in the dough. A gel is formed and evenly dispersed, and the moisture in the gel is released as water vapor when heated during baking, causing the bread to swell, and some of the moisture remains in the bread tissue as it is. By doing so, the quality of bread can be improved.
[0009]
The present inventors have found that when this partially heat-denatured whey protein is used for cake production, an effect superior to that of a cake quality improver containing conventional emulsifiers and stabilizers can be obtained. In addition, the partially heated denatured whey protein has an action completely different from that in the case of bread making as described above, stabilizes the dough before baking the cake, increases the swelling during baking, and further to the cake after baking. It has been found that a moist texture can be imparted. In other words, partially heated denatured whey protein is partially denatured whey protein molecules to form soluble aggregates, so that hydrophobic groups are increased on the surface of the protein molecules. As a result, interaction between protein molecules occurs, and the protein molecules are bonded to each other to form a network structure, thereby improving the bubble property, and it is possible to embrace many fine bubbles when preparing the dough. Furthermore, the viscosity of the dough is increased by adding the partially heated denatured whey protein, so that the bubble stability is increased and the air bubbles embraced in the dough can be retained. Can be improved. In addition, the partially heat-denatured whey protein has heat-coagulating properties, so that the bubbles expand with the water vapor without releasing the bubbles that are held in the dough during baking. A cake with is obtained.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be described in detail below.
[Partially heated denatured whey protein]
First, the partially heated denatured whey protein which is an active ingredient of the quality improving agent for cakes of the present invention will be described.
The partially heat-denatured whey protein of the present invention is prepared using whey obtained as a by-product during the production of casein or cheese made from milk. The preparation method uses whey as a membrane concentrator and a chromatograph, for example, electrodialysis (Stribley, RC, Food Processing, 24 (1), 49, 1963), reverse osmosis treatment (Marshall, PG, Food Technology, 22 (a), 696, 1968), gel filtration method (US Pat. No. 27806), ultrafiltration method (Horton, RSet al., Food Technology, 26, 30, 1972) or ion exchange resin It may be prepared by treatment such as a method of adsorption (Skudder, PJChem. Ind., June, 810, 1983; deWit, JN, Proc. Int. Congr. Milk Proteins, p183, 1984). The whey protein solution thus treated has a high protein content, and low molecular components such as fat, lactose and salts are reduced or removed. In addition, this whey protein solution needs to be substantially desalted so as not to be gelled by heating, and the ash concentration is preferably 0.5 to 10% by weight. Thereafter, if necessary, the whey protein solution may be concentrated and freeze-dried or spray-dried. Ordinarily available whey protein concentrate (WPC) or whey protein isolate (WPI) may be used.
[0011]
The whey protein solution or whey protein powder obtained by the above method is heated to such an extent that it does not gel. That is, a whey protein solution prepared at a protein concentration of 15 wt% or less, preferably 4 to 15 wt%, more preferably 5 to 12 wt% is heated at a temperature of 55 ° C. or more and 120 ° C. or less, preferably 65 to 95 ° C. To do. If the concentration of the whey protein solution exceeds 15% by weight, the viscosity of the solution increases, and it is difficult to embrace bubbles during preparation of the dough. Further, when the heating temperature is less than 55 ° C, the protein is not sufficiently denatured, and when it exceeds 120 ° C, the whey protein partially gels or burns.
[0012]
The partially heat-denatured whey protein of the present invention has different characteristics depending on the hydrophobicity of the denatured whey protein. When the heat treatment is performed at the above temperature, the partially heated denatured whey protein can be obtained by setting the heating time to 120 minutes or less. When the heating time is less than 1 minute, protein denaturation does not occur, and when the hydrophobicity defined below is measured, the hydrophobicity becomes low and the desired effect cannot be obtained, which is not preferable. On the other hand, when the heating time exceeds 120 minutes, the hydrophobicity increases, but the aqueous solution partially gels and browns, which is not preferable. The pH during the heat treatment is preferably about 6.0 to 8.0.
[0013]
Thus, when the whey protein solution is heated, the whey protein is partially denatured in its fine structure, a hydrophobic group appears on the surface of the molecule, and is soluble while causing an SH / SS exchange reaction between molecules. Aggregates are formed. The hydrophobicity is an index of the degree of heat denaturation of the partially heat-denatured whey protein, and is measured and calculated by the method shown below.
[0014]
Hydrophobicity: The test whey protein solution is diluted to a concentration of about 0.1 to 0.3 g / l, 8 mM 1-anilinonaphthalene-8-sulfonic acid is added as a fluorescent probe, and the solution is added to the fluorometer. Measured at an excitation wavelength of 370 nm and a fluorescence wavelength of 470 nm, and the obtained value, FI, is shown per whey protein (mg). Hereinafter, the degree of hydrophobicity is referred to as the FI value.
In the present invention, the hydrophobicity (FI / mg protein) is preferably 50 or more, particularly preferably 100 or more. The preparation of the partially heat-denatured whey protein solution and the measurement of the FI value can be carried out according to the method disclosed in JP-A-5-64550.
[0015]
The partially heat-denatured whey protein of the present invention can be used as it is, but it can also be used in the form of powder by freeze-drying or spray-drying according to a conventional method.
The partially heat-denatured whey protein thus obtained is used as an active ingredient of a quality improver for cakes, and its composition is 30 to 95% by weight of protein per solid and 0.5 to 10% by weight of ash. Is preferred. The cake quality improving agent of the present invention can also contain starch and wheat flour as other components, if necessary.
[0016]
[Manufacture of cake]
Next, the production of a cake using the partially heated denatured whey protein of the present invention will be described.
In addition, when the quality improving agent for cakes of this invention is a solution, what is necessary is just to mix with an egg when adding granulated sugar to an egg and foaming an egg. When the quality improving agent for cakes of the present invention is a powder, it may be added to the egg together with the granulated sugar, or may be mixed with the flour after adding the granulated sugar to the egg and whipping the egg. .
[0017]
The dough may be prepared and baked according to conventional methods. For example, the partially heated denatured whey protein of the present invention is added to eggs, granulated sugar is added thereto, and the mixture is stirred at 700 to 900 rpm for 5 to 10 minutes using a Kenwood mixer. And let the dough fully embed bubbles. Subsequently, water is added, and after stirring at 200 to 300 rpm for 30 seconds to 1 minute, flour is added. After adding the flour, the mixture is stirred for 30 seconds at 200 to 300 rpm. When the flour is completely mixed with the dough, the stirring is stopped, and the obtained dough is poured into a mold of an appropriate size. For example, 60 g of dough is molded. When it is flowed into the oven, it may be fired in an oven at about 180 ° C. for about 22 minutes. At this time, the addition amount of the cake quality improver is preferably 0.01 to 10% by weight, more preferably 0.05 to 3% by weight, based on the flour of the raw material, in terms of whey protein. 2% by weight is particularly preferable. If the addition amount of the cake quality improver is less than 0.01% by weight, stability cannot be imparted to the dough before baking, and if it exceeds 10% by weight, the viscosity of the dough is large, and sufficient bubbles are produced during dough preparation. It is not preferable because it cannot be held. The amount of granulated sugar added is preferably 80 to 100% by weight with respect to the flour, and the amount of water added is preferably about 10% by weight with respect to the flour. Etc. can be added.
By adding the quality improver for cakes in the form of a solution or powder according to the present invention to the raw material, the stability of the dough before baking can be increased, the swelling of the dough during baking can be increased, and it is moist. A cake having a texture can be produced.
[0018]
[Prepared powder for cake]
The cake quality improver of the present invention can be mixed with the main ingredients of cake such as granulated sugar and wheat flour to prepare a cake powder. Using this, a desired cake can be prepared. Can be manufactured. In this case, the amount of the quality improving agent for cake contained in the prepared powder for cake may be 0.01 to 10% by weight based on the flour of the raw material in terms of whey protein, as described above. Preferably, the content is 0.05 to 3% by weight, more preferably 2% by weight. In addition, the content of granulated sugar in the prepared powder for cake is preferably 80 to 100% by weight with respect to the flour as described above. In addition, for the purpose of improving the flavor, a cream or a flavor is included. Is preferred.
When the prepared powder for cake of the present invention is used, a dough prepared by appropriately adding and mixing eggs, water and the like to the prepared powder for cake may be baked.
[0019]
【Example】
The present invention will be described in more detail with reference to examples and test examples.
[0020]
(Example 1: Preparation of partially heated denatured whey protein (liquid))
2000 g of whey protein isolate (WPI; protein content 89.8 wt%, ash content 1.34 wt%; Sanlacto I-1: Taiyo Kagaku Co., Ltd.) was dissolved in 18000 g of deionized water, and 10 wt% WPI was dissolved. A solution (protein content 9% by weight, ash content 0.13% by weight, pH 7) was prepared. This WPI solution was heated with stirring in a hot water bath, and after the liquid temperature reached 80 ° C., it was maintained for 30 minutes. Subsequently, it cooled to 5 degreeC in ice water, and the partial heating modified | denatured WPI solution was obtained. This was used as a cake quality improver in Example 3 below. The FI value of this partially heat-denatured WPI solution was measured according to the above definition and found to be 92 FI / mg protein.
[0021]
(Example 2: Preparation of partially heated denatured whey protein (powder))
120 g of whey protein concentrate (WPC; protein content 75 wt%, ash content 5 wt%: type 7502: manufactured by Express Food) was dissolved in 1380 g of deionized water to prepare an 8 wt% WPC solution. The WPC solution was heated with stirring in a warm bath and held for 8 minutes after the liquid temperature reached 97 ° C. Subsequently, it cooled to 30 degreeC and obtained the partial heating modified | denatured WPC solution. When the FI value of this solution was measured, it was 114 FI / mg protein. Next, while heating this partially heated modified WPC solution to 50 ° C., spray drying was performed with a pressure spray drying apparatus to obtain partially heated modified WPC powder. This was used as a quality improver for cakes in Example 4 below. The partially heat-modified WPC powder was dissolved again in water and the FI value was measured in the same manner. As a result, it was 110 FI / mg protein.
[0022]
(Example 3: Production of cake)
According to the composition shown in Table 1, a cake was produced by the following method. A sample using the partially heated denatured WPI solution obtained in Example 1 was used as sample 1, a sample using an unmodified WPI solution having the same concentration as the partially heated denatured WPI solution used in sample 1 was used as sample 2, and Sample 3 was added with no whey protein.
[0023]
[Table 1]

[0024]
Eggs were mixed with partially heated denatured WPI solution or undenatured WPI solution, and sieved granulated sugar was added. In the case of Sample 3, granulated sugar that had been sieved was added to the egg without adding any improver. Subsequently, these were stirred for 10 minutes at 800 rpm using a Kenwood mixer, and air bubbles were sufficiently held in the eggs. Thereafter, water was added and stirred at 270 rpm for 30 seconds to disperse the water, and then a sifted flour was added and stirred at 220 rpm for 30 seconds to obtain a dough. 60 g of the obtained dough was filled in a mold (round shape with a diameter of 10 cm) and baked in an oven at 180 ° C. for 22 minutes.
[0025]
(Test Example 1)
For the cake obtained in Example 3, in order to confirm the stability of the dough before baking, the specific gravity of the dough was measured before adding the flour, immediately after the dough preparation, and after 30 minutes. Moreover, in order to confirm the swelling of the dough during baking, the volume of the dough was measured. Furthermore, the moist feeling was evaluated by sensory evaluation. The measurement and evaluation methods are shown below.
[0026]
(1) Measuring the specific gravity of the dough Measure the weight of the petri dish (inner diameter 6 cm, height 3 cm), then fill the petri dish with dough, measure the weight of the petri dish and the dough, and determine the weight of the dough from these measurements The specific gravity of the dough was calculated by dividing the weight of the dough by the weight of water measured in the same petri dish. The results are shown in Table 2.
[0027]
[Table 2]
--------------------- Dough specific gravity ------------- Elapsed time Sample 1 Sample 2 Sample 3 --- ------------------- Before wheat flour addition 0.22 0.25 0.27 Immediately after dough preparation 0.38 0.49 0.5230 minutes 0.39 0.52 0.56 -------------- ----------
[0028]
Sample 1 to which the partially heated modified WPI solution was added had a lighter specific gravity than the sample 3 to which the whey protein had not been added and the sample 2 to which the unmodified WPI solution had been added before adding the flour, and much air was present in the dough. It was contained in. In addition, it was confirmed that Sample 1 had a higher specific gravity than the other samples immediately after preparation of the dough and after 30 minutes, and that the dough was more stable.
[0029]
(2) Measuring the specific volume of the dough After baking the baked cake for 1 hour, measure the volume using the rapeseed method (EJPyler, Baking Science & Technology, Vol. II, p892, SIEBEL Publishing Company, Chicago, ILL, 1973). went. That is, the volume of the container having the capacity for containing the cake is measured using rapeseed seeds, the volume of the void when the cake is placed in this container is measured using the rapeseed method, and the volume of the first rapeseed is calculated. The percentage was determined. A larger value indicates that the cake has swelled. The results are shown in Table 3.
[0030]
[Table 3]

[0031]
It was confirmed that the sample 1 to which the partially heated denatured WPI solution was added had a larger specific volume of the dough and swelled during baking compared to the sample 3 to which the whey protein was not added and the sample 2 to which the undenatured WPI solution was added. .
[0032]
(3) Sensory evaluation 10g of the baked cake left overnight at 20 ° C is eaten by 10 skilled panelists, 5 points: very preferable, 4 points: preferable, 3 points: neither Sensory evaluation was performed in five stages: 2 points: unfavorable, 1 point: completely unfavorable, and the average score was shown. The results are shown in Table 4.
[0033]
[Table 4]

[0034]
Sample 1 to which the partially heat-denatured WPI solution was added was evaluated to be very preferable because the texture of the dough was fine, soft and moist texture. On the other hand, the sample 3 to which no whey protein was added and the sample 2 to which the undenatured WPI solution was added were evaluated to be harder than the sample 1 because the texture of the dough was rough.
[0035]
(Example 4: Production of cake)
According to the composition of Table 5, a cake was produced by the following method. Sample 4 was obtained by using the partially heated modified WPC powder obtained in Example 2, sample 5 was obtained by using unmodified WPC powder, and sample 6 was added without whey protein.
[0036]
[Table 5]

[0037]
Granulated sugar that had been sieved was added to the egg, and the mixture was stirred at 800 rpm for 10 minutes using a Kenwood mixer so that the egg was sufficiently entrained with air bubbles. Thereafter, water was added, and the mixture was stirred at 270 rpm for 30 seconds to disperse the water, and then the sieving flour and the partially heated modified WPC powder or unmodified WPC powder were mixed. In the case of sample 6, no improver was added. Next, this was stirred at 220 rpm for 30 seconds to obtain a dough. 60 g of the obtained dough was filled in a mold (round shape with a diameter of 10 cm) and baked in an oven at 180 ° C. for 22 minutes. In addition, the addition amount of the egg in a present Example is less than Example 3, and is dough which is hard to swell.
[0038]
(Test Example 2)
For the cake obtained in Example 4, in order to confirm the stability of the dough before baking, the specific gravity of the dough was measured before adding the flour, immediately after the dough preparation, and after 30 minutes. In addition, the volume of the dough was measured in order to confirm the swelling of the dough during firing. Furthermore, the moist feeling was evaluated by sensory evaluation. Measurement and evaluation were performed in the same manner as in Test Example 1.
The results are shown in Tables 6-8.
[0039]
[Table 6]

[0040]
Sample 4 to which the partially heated modified WPC powder was added had a lower specific gravity of the dough and a large amount of air in the dough before the addition of the wheat flour compared to the sample 6 to which the whey protein was not added and the sample 5 to which the unmodified WPC powder was added. It was contained in. In addition, regarding the dough after preparation of the dough and after 30 minutes, it was confirmed that the value of specific gravity of sample 4 did not increase compared to the other samples, and that the dough was more stable.
[0041]
[Table 7]

[0042]
It was confirmed that the sample 4 to which the partially heated modified WPC powder was added had a larger specific volume of the dough and swelled during baking as compared with the sample 6 to which the whey protein was not added and the sample 5 to which the unmodified WPC powder was added. .
[0043]
[Table 8]

[0044]
Sample 4 to which the partially heated modified WPC powder was added was evaluated to be very preferable because the texture of the dough was fine, soft and moist texture. On the other hand, the sample 6 to which no whey protein was added and the sample 5 to which the unmodified WPC powder was added were evaluated as having a rough texture and being harder than the sample 4.
Although the cake in this test example is a dough with a small amount of eggs in the raw material and is inherently difficult to swell, Sample 4 using partially heated modified WPC powder has a soft and moist texture. A cake with a high evaluation was obtained.
[0045]
【The invention's effect】
In the present invention, there are provided a cake quality improver comprising a partially heat-denatured whey protein as an active ingredient, a cake powder containing the cake quality improver, and a method for producing a cake using these.
The cake prepared using the quality improving agent for cake or the prepared powder for cake of the present invention has improved dough stability before baking, increased swelling during baking, and has a moist texture after baking. .

Claims

A partially heat-denatured whey protein, which is a liquid or powder, is obtained by subjecting a substantially desalted whey protein aqueous solution having a protein concentration of 15% by weight or less to a heat treatment at a temperature of 55 to 120 ° C. for 120 minutes or less. A quality improver for liquid or powder cakes.

Hydrophobicity of the partial heating denatured whey protein which is a liquid or powder (FI) is, cake quality improving agent according to claim 1 Symbol mounting, characterized in that at 50FI / mg protein or more.

A preparation powder for cake, comprising the cake quality improver according to claim 1 or 2 in an amount of 0.01% by weight or more based on the flour of the cake material.

A method for producing a cake, comprising baking a dough prepared by adding and mixing 0.01% by weight or more of the cake quality improver according to claim 1 or 2 with respect to flour.

A method for producing a cake, comprising baking a dough prepared using the prepared powder for cake according to claim 3 .