JP5822513B2 - Method for producing mixed powder - Google Patents

Method for producing mixed powder Download PDF

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JP5822513B2
JP5822513B2 JP2011093321A JP2011093321A JP5822513B2 JP 5822513 B2 JP5822513 B2 JP 5822513B2 JP 2011093321 A JP2011093321 A JP 2011093321A JP 2011093321 A JP2011093321 A JP 2011093321A JP 5822513 B2 JP5822513 B2 JP 5822513B2
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powder
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egg
processed egg
egg powder
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JP2012223125A (en
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貴子 植田
貴子 植田
智弘 江崎
智弘 江崎
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QP Corp
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本発明は、起泡性に優れた加工卵粉末に関する。また、起泡性に優れた生地と、大きく膨らんだケーキとを得ることができるオールインミックス法用ミックス粉に関する。 The present invention relates to a processed egg powder having excellent foamability. Moreover, it is related with the mixed powder for all-in-mix methods which can obtain the dough excellent in foaming property, and the cake which expanded greatly.

簡便にケーキ類を製することのできるミックス粉が従来市販されている。このようなミックス粉は、予め小麦粉、糖類、油脂類などが粉体混合されたものであり、使用に当たって卵、牛乳、水などの原料と混ぜ合わせ焼成するだけでケーキ類を作ることができる。 Mixed powders that can easily make cakes are commercially available. Such a mixed powder is obtained by previously mixing flour, saccharides, fats and the like, and in use, cakes can be made simply by mixing and baking with raw materials such as eggs, milk and water.

このようなミックス粉としては、例えば、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、酵素分解レシチン、及びグルテン分解物を含むケーキミックス(特許文献1)や、薄力小麦粉、糖類、及び膨張剤を主原料としたスポンジケーキ用ミックスであって、薄力小麦粉と中力小麦粉及び/またはタピオカ澱粉との配合比(重量比)が50〜95:50〜5であり、かつ糖類中のマルトース及び/またはトレハロースの配合量が10〜50重量%であることを特徴とするスポンジケーキ用ミックス(特許文献2)などが提案されている。いずれも、家庭で簡単に本格的なケーキをつくれるよう工夫されている。 As such a mixed powder, for example, a cake mix (Patent Document 1) containing glycerin fatty acid ester, propylene glycol fatty acid ester, enzymatically decomposed lecithin, and gluten decomposed product, and thin wheat flour, saccharides, and an expanding agent are main raw materials. Sponge cake mix, wherein the blending ratio (weight ratio) of light wheat flour to medium wheat flour and / or tapioca starch is 50 to 95:50 to 5, and maltose and / or trehalose in saccharides A sponge cake mix (Patent Document 2) and the like characterized in that the blending amount is 10 to 50% by weight has been proposed. Both are designed so that you can easily make full-fledged cakes at home.

しかしながら、上記のような従来のミックス粉を用いる際は、必ず卵を別途用意する必要があった。そのため、より簡便性を追求し、卵を別途用意する必要がなく、水を加えるだけでスポンジケーキを作ることができるミックス粉が要望されている。 However, when using the conventional mixed powder as described above, it is necessary to prepare eggs separately. For this reason, there is a demand for a mixed powder that can be made more easily and that it is not necessary to prepare an egg separately, and a sponge cake can be made by simply adding water.

上記要望に応えるため、本出願人は、液全卵を噴霧乾燥させることにより得られる乾燥卵を、ミックス粉に配合することを試みた。しかしながら、この乾燥卵を配合したミックス粉では、生地を起泡させ難く、また得られるケーキは、卵を別途配合するタイプのミックス粉の場合に比べて、大きく膨らまなかった。 In order to meet the above-mentioned demand, the present applicant tried to mix dry eggs obtained by spray-drying the whole liquid eggs into the mixed powder. However, with the mixed powder containing the dried egg, it is difficult to foam the dough, and the resulting cake did not swell much compared to the case of the mixed powder containing the egg separately.

特開平7−31359号公報JP 7-31359 A 特開平11−113478号公報JP-A-11-113478

そこで、本発明は、水を加えるだけで簡便にケーキを製することができる、オールインミックス法用ミックス粉、及びこれに用いる加工卵粉末を提供することを目的とする。
具体的には、起泡性に優れた加工卵粉末を提供することを目的とする。また、起泡性に優れた生地と、大きく膨らむケーキとを製することができるオールインミックス法用ミックス粉を提供することを目的とする。
Then, this invention aims at providing the mixed powder for all-in-mix methods which can manufacture a cake simply by adding water, and the processed egg powder used for this.
Specifically, it aims at providing the processed egg powder excellent in foamability. It is another object of the present invention to provide a mixed powder for an all-in-mix method that can produce a dough excellent in foaming properties and a cake that swells greatly.

本発明者等は、鋭意研究を重ねた結果、糖類及び食塩を添加した加工液全卵を噴霧乾燥することで起泡性に優れた加工卵粉末が得られることを見出し、本発明を完成するに至った。また、この加工卵粉末を含有するオールインミックス法用ミックス粉を用いることで、起泡性の良い生地と、大きく膨らんだケーキが得られることを見出した。 As a result of extensive research, the present inventors have found that a processed egg powder excellent in foamability can be obtained by spray drying the whole processed liquid egg to which saccharides and salt are added, and complete the present invention. It came to. Moreover, it discovered that dough with good foamability and a cake which swelled greatly can be obtained by using the mixed powder for all-in-mix method containing this processed egg powder.

すなわち、本発明は、
(1)液全卵に、糖類及び食塩を添加混合し加工液全卵とする工程と、
前記加工液全卵を噴霧乾燥し加工卵粉末とする工程と、
前記加工卵粉末と、加工卵粉末以外の原料を粉体混合する工程を含み、
前記加工液全卵とする工程において、
前記加工卵粉末に対して前記糖類(固形分換算)の添加量が10〜50%、前記食塩(固形分換算)の添加量が0.1〜5%でかつ、前記加工卵粉末中の前記食塩1部に対する前記糖類の添加量が15〜35部となるように添加する、
オールインミックス法用ミックス粉の製造方法、
である。
That is, the present invention
(1) A step of adding and mixing saccharides and salt to the liquid whole egg to obtain a processed liquid whole egg;
Spray drying the processed liquid whole egg to form a processed egg powder;
Including the step of powder mixing the processed egg powder and raw materials other than the processed egg powder,
In the step of making the processed fluid whole egg,
The additive amount is 10% to 50% of the relative processing egg powder sugar (in terms of solid content), the addition amount is 0.1% to 5% of the salt (in terms of solid content), and the processing eggs powder the amount of the saccharide is added to a 15 to 35 parts with respect to the sodium chloride, 1 part,
Production method of mixed powder for all-in-mix method,
It is.

本発明によれば、起泡性に優れた加工卵粉末を提供できる。また、起泡性に優れた生地と、大きく膨らんだケーキとが得られる、オールインミックス法用ミックス粉を提供できる。これにより、お菓子作りの苦手な女性、忙しい主婦層の需要が期待でき、ミックス粉の市場拡大が見込まれる。 ADVANTAGE OF THE INVENTION According to this invention, the processed egg powder excellent in foaming property can be provided. In addition, it is possible to provide a mixed powder for the all-in-mix method, which can obtain a dough excellent in foaming properties and a large swollen cake. As a result, demand for women who are not good at making sweets and busy housewives can be expected, and the mixed powder market is expected to expand.

以下、本発明の一実施形態に係る加工卵粉末、及び加工卵粉末を含有するオールインミックス法用ミックス粉について、以下に詳細に説明する。なお、本発明において「%」は「質量%」、「部」は「質量部」を意味する。 Hereinafter, the processed egg powder which concerns on one Embodiment of this invention, and the mixed powder for all-in-mix methods containing processed egg powder are demonstrated in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

本発明の加工卵粉末は、糖類及び食塩を添加した加工液全卵を噴霧乾燥してなることを特徴としており、これにより優れた起泡性を有する。また、該加工卵粉末を含有するオールインミックス法用ミックス粉によれば、起泡性に優れた生地と、大きく膨らんだケーキとを得ることができる。なお、加工卵粉末に特徴を有するため、加工卵粉末を中心に詳述する。 The processed egg powder of the present invention is characterized by spray drying the whole processed liquid egg to which saccharides and salt are added, and has excellent foaming properties. Moreover, according to the mixed powder for all-in-mix method containing the processed egg powder, a dough excellent in foaming property and a large swollen cake can be obtained. In addition, since it has the characteristics in processed egg powder, it explains in full detail centering on processed egg powder.

本発明の加工卵粉末は、液全卵に糖類及び食塩を添加した加工液全卵を噴霧乾燥させたものである。 The processed egg powder of the present invention is obtained by spray drying a processed liquid whole egg obtained by adding sugar and salt to the whole liquid egg.

本発明の加工卵粉末で用いる液全卵は、特に限定されないが、例えば、鶏卵を割卵して得られる生全卵、当該生卵にストレーナー等によるろ過処理、加熱等による殺菌処理、冷凍処理、ホスフォリパーゼ又はプロテアーゼ等による酵素処理、超臨界二酸化炭素処理等の脱コレステロール処理、イオン交換樹脂等による脱塩処理を施したものを挙げることができる。 The liquid whole egg used in the processed egg powder of the present invention is not particularly limited. For example, a raw whole egg obtained by breaking a chicken egg, a filtration treatment with a strainer or the like on the raw egg, a sterilization treatment by heating, a freezing treatment, etc. In addition, there may be mentioned those subjected to enzyme treatment with phospholipase or protease, decholesterolization treatment such as supercritical carbon dioxide treatment, and desalting treatment with ion exchange resin or the like.

本発明の加工卵粉末で用いる糖類としては、特に限定されるものではないが、例えば、グルコース、フルクトース、ラクトース、マルトースなどの還元糖類、スクロース、トレハロースなどの非還元糖類、水飴、還元水飴などの澱粉糖化物類などが挙げられる。また、その形状が、液体状、粉末状であってもよい。 The sugar used in the processed egg powder of the present invention is not particularly limited, and examples thereof include reducing sugars such as glucose, fructose, lactose and maltose, non-reducing sugars such as sucrose and trehalose, starch syrup, and reduced starch syrup. Examples include saccharified starch. Further, the shape may be liquid or powder.

本発明の加工卵粉末で用いる食塩としては、市販されている塩化ナトリウムを主成分とする食用のものであれば、特に限定されない。 The sodium chloride used in the processed egg powder of the present invention is not particularly limited as long as it is an edible substance mainly composed of commercially available sodium chloride.

本発明の加工卵粉末の製造において、噴霧し易いように加水して加工液全卵の水分含量を適宜調整しても良い。 In the production of the processed egg powder of the present invention, the water content of the whole processed liquid egg may be appropriately adjusted by adding water so that it can be easily sprayed.

本発明の加工卵粉末は、上述の液全卵、糖類、食塩を混合した後、常法(例えば、特開2008−35811号公報参照)により、噴霧乾燥させる。噴霧乾燥に用いるスプレードライヤーとしては、加圧ノズル方式、遠心アトマイザー方式、2流体ノズル方式のスプレードライヤーが挙げられる。噴霧乾燥は、得られる加工卵粉末の水分含量が2〜10質量%となるまで乾燥処理を行うのが好ましい。なお、本発明において、加工卵粉末の水分含量は、赤外線水分計によって測定することができる。 The processed egg powder of the present invention is spray-dried by a conventional method (for example, see Japanese Patent Application Laid-Open No. 2008-35811) after mixing the above-mentioned whole liquid egg, saccharide and sodium chloride. Examples of the spray dryer used for spray drying include a spray nozzle method, a centrifugal atomizer method, and a two-fluid nozzle method. The spray drying is preferably performed until the moisture content of the processed egg powder obtained is 2 to 10% by mass. In the present invention, the moisture content of the processed egg powder can be measured with an infrared moisture meter.

本発明の加工卵粉末に対する卵の含有量(固形分換算)は、40〜80%が好ましく、50〜75%がより好ましい。加工卵粉末に対する卵の含有量が前記範囲より少ないと、ミックス粉に使用する加工卵粉末の量にもよるが、加工卵粉末を含有するオールインミックス法用ミックス粉で製したケーキに、卵風味がしない場合がある。一方、加工卵粉末に対する卵の含有量が前記範囲より多いと、即ち加工卵粉末中の糖類及び食塩の添加量が少なくなるため、加工卵粉末には起泡性が得られず、該加工卵粉末を含有するオールインミックス法用ミックス粉によって製した生地も起泡性が得られず、焼成したケーキは、大きく膨らまない場合がある。 40-80% is preferable and, as for content (solid content conversion) of the egg with respect to the processed egg powder of this invention, 50-75% is more preferable. If the egg content relative to the processed egg powder is less than the above range, depending on the amount of the processed egg powder used in the mixed powder, the egg is added to the cake made of the mixed powder for the all-in-mix method containing the processed egg powder. There may be no flavor. On the other hand, if the content of the egg relative to the processed egg powder is larger than the above range, that is, the added amount of sugar and salt in the processed egg powder is reduced, the processed egg powder is not foamable, and the processed egg powder The dough made from the mixed powder for all-in-mix method containing powder also does not provide foaming properties, and the baked cake may not swell greatly.

本発明の加工卵粉末に対する糖類の添加量(固形分換算)は、10〜50%が好ましく、20〜40%がより好ましい。加工卵粉末に対する糖類の添加量が前記範囲より少ないと、加工卵粉末に起泡性が得られず、該加工卵粉末を含有するオールインミックス法用ミックス粉によって製した生地にも起泡性が得られず、焼成したケーキは、大きく膨らまない場合がある。加工卵粉末に対する糖類の添加量が前記範囲より多いと、加工卵粉末がべたついてしまう場合がある。 10-50% is preferable and, as for the addition amount (solid content conversion) of the saccharides with respect to the processed egg powder of this invention, 20-40% is more preferable. If the amount of saccharide added to the processed egg powder is less than the above range, the processed egg powder cannot be foamed, and the foam made from the all-in-mix mixed powder containing the processed egg powder is also foamable. May not be obtained, and the baked cake may not swell greatly. If the amount of sugar added to the processed egg powder is more than the above range, the processed egg powder may become sticky.

本発明の加工卵粉末に対する食塩の添加量(固形分換算)は、0.1〜5%が好ましく、0.5〜3%がより好ましい。加工卵粉末に対する食塩の添加量が前記範囲より少ないと、加工卵粉末に起泡性が得られない場合があり、該加工卵粉末を含有するオールインミックス法用ミックス粉で製した生地にも、起泡性が得られない場合がある。一方、加工卵粉末に対する食塩の添加量が前記範囲より多いと、該加工卵粉末を含有するオールインミックス法用ミックス粉で製したケーキは塩味が感じられ風味が損なわれるため好ましくない。 0.1-5% is preferable and, as for the addition amount (solid content conversion) of the salt with respect to the processed egg powder of this invention, 0.5-3% is more preferable. If the amount of salt added to the processed egg powder is less than the above range, the processed egg powder may not be foamable, and the dough made of the all-in-mix mixed powder containing the processed egg powder may also be used. In some cases, foamability cannot be obtained. On the other hand, if the amount of salt added to the processed egg powder is larger than the above range, the cake made of the mixed powder for the all-in-mix method containing the processed egg powder is not preferable because it feels salty and impairs the flavor.

本発明の加工卵粉末中の食塩1部に対する糖類の添加量は、5〜100部が好ましく、10〜60部がより好ましく、15〜35部が更に好ましい。加工卵粉末中の食塩1部に対する糖類の添加量が前記範囲より少ないと、加工卵粉末に起泡性が得られない場合があり、該加工卵粉末を含有するオールインミックス法用ミックス粉で製した生地にも起泡性が得られず、焼成したケーキは、大きく膨らまない場合がある。一方、加工卵粉末中の食塩1部に対する糖類の添加量が前記範囲より多いと、加工卵粉末がべたついてしまう場合がある。 The amount of saccharide added to 1 part of salt in the processed egg powder of the present invention is preferably 5 to 100 parts, more preferably 10 to 60 parts, and still more preferably 15 to 35 parts. If the amount of saccharide added to 1 part of salt in the processed egg powder is less than the above range, the processed egg powder may not be foamable, and the mixed egg powder for processing all-in-mix method contains the processed egg powder. Foamability is not obtained even in the produced dough, and the baked cake may not swell greatly. On the other hand, if the amount of saccharide added to 1 part of salt in the processed egg powder is more than the above range, the processed egg powder may become sticky.

上記方法で得られた本発明の加工卵粉末は、オールインミックス法用ミックス粉に用いると、起泡性に優れた生地が得られ、この生地を用いると、大きく膨らんだケーキをより簡便に得られる。 When the processed egg powder of the present invention obtained by the above method is used as a mixed powder for the all-in-mix method, a dough having excellent foaming properties can be obtained. By using this dough, a large swollen cake can be more easily obtained. can get.

本発明のオールインミックス法用ミックス粉には、加工卵粉末以外に、薄力粉、強力粉、中力粉などの粉類、グラニュー糖、オリゴ糖、粉糖などの糖類、起泡性乳化油脂粉末、乳化油脂粉末などの粉末油脂類、ベーキングパウダーなどの膨張材類などをケーキの種類によって適宜使用する。これにより、使用者は該ミックス粉に清水を加えるだけでケーキを製することができる。例えば、スポンジケーキやシフォンケーキ用のオールインミックス法用ミックス粉であれば、薄力粉20〜40%、糖類20〜40%、加工卵粉末10〜30%、粉末油脂5〜10%、ベーキングパウダー0.1〜3%の組成が好ましい。 The mixed powder for the all-in-mix method of the present invention includes, in addition to processed egg powder, powders such as thin powder, strong powder, and medium power powder, sugars such as granulated sugar, oligosaccharide, and powdered sugar, foamed emulsified oil and fat powder, Powdered fats and oils such as emulsified fats and powders, expanding materials such as baking powders, and the like are appropriately used depending on the type of cake. Thereby, the user can produce a cake only by adding fresh water to the mixed powder. For example, in the case of an all-in-mix mixed powder for sponge cake or chiffon cake, soft flour 20-40%, sugars 20-40%, processed egg powder 10-30%, powdered fat 5-10%, baking powder 0 A composition of 1-3% is preferred.

上記のようにスポンジケーキ、シフォンケーキ用のオールインミックス法用ミックス粉を製した際に、該ミックス粉及び清水に加えて、牛乳、ヨーグルト、脱脂粉乳、生クリーム等の乳製品類、バター、ショートニング等の油脂類などの原料を併用することで、スポンジケーキ、シフォンケーキ以外のドーナッツ、クッキー、パウンドケーキなどの様々な製菓を製することも可能である。 When producing a mixed powder for all-in-mix method for sponge cake and chiffon cake as described above, in addition to the mixed powder and fresh water, dairy products such as milk, yogurt, skimmed milk powder, and fresh cream, butter, By using raw materials such as oils and fats such as shortening together, various confectionery such as doughnuts, cookies and pound cakes other than sponge cake and chiffon cake can be produced.

以下に本発明の加工卵粉末、及びオールインミックス用ミックス粉を実施例および比較例に基づき詳述する。なお、本発明はこれに限定するものではない。 Below, the processed egg powder of this invention and the mixed powder for all-in mix are explained in full detail based on an Example and a comparative example. Note that the present invention is not limited to this.

[実施例1]
下記配合表1に従って、撹拌タンクに、液全卵(固形分24%)、コーンシロップ(固形分70%)、食塩を撹拌混合し、加工液全卵(水分含量70.1%)を調整した。得られた加工液全卵をスプレードライヤーで噴霧乾燥して本発明の加工卵粉末(水分含量5%)を製した。
なお、得られた加工卵粉末は、卵(固形分換算)を66.5%、糖類(固形分換算)を27.5%、食塩(固形分換算)を1%含むものであった。また、加工卵粉末中の食塩1部に対する糖類の添加量は、27.5部であった。
[Example 1]
According to the following composition table 1, liquid whole egg (solid content 24%), corn syrup (solid content 70%), and salt were stirred and mixed in a stirring tank to prepare processing liquid whole egg (water content 70.1%). . The obtained processed liquid whole egg was spray-dried with a spray dryer to produce a processed egg powder (water content 5%) of the present invention.
The obtained processed egg powder contained 66.5% of eggs (in terms of solid content), 27.5% of sugars (in terms of solid content), and 1% of sodium chloride (in terms of solid content). Moreover, the addition amount of the saccharide | sugar with respect to 1 part of salt in processed egg powder was 27.5 parts.

〔配合表1〕
液全卵(固形分24%) 277部
コーンシロップ(固形分70%) 39.3部
食塩 1部
[Composition table 1]
Liquid whole egg (solid content 24%) 277 parts corn syrup (solid content 70%) 39.3 parts salt 1 part

[実施例2]
コーンシロップ(固形分70%)39.3部を、粉末状のグラニュー糖27.5部に変更した以外は、実施例1に準じて本発明の加工卵粉末を製した。
なお、得られた加工卵粉末の卵、糖類及び食塩の添加量(固形分換算)は実施例1と同等であった。
[Example 2]
The processed egg powder of the present invention was produced in the same manner as in Example 1 except that 39.3 parts of corn syrup (solid content: 70%) were changed to 27.5 parts of powdered granulated sugar.
In addition, the addition amount (solid content conversion) of the egg of the obtained processed egg powder, saccharides, and salt was equivalent to Example 1.

[比較例1]
食塩1部を、液全卵(固形分24%)4.2部に変更した以外は、実施例1に準じて加工卵粉末を製した。
なお、得られた加工卵粉末は、卵(固形分換算)を67.5%、糖類(固形分換算)を27.5%含むものであった。
[Comparative Example 1]
A processed egg powder was produced in the same manner as in Example 1 except that 1 part of salt was changed to 4.2 parts of liquid whole egg (solid content: 24%).
The obtained processed egg powder contained 67.5% of eggs (in terms of solid content) and 27.5% of sugars (in terms of solid content).

[比較例2]
コーンシロップ(固形分70%)39.3部を、液全卵(固形分24%)114.6部に変更した以外は、実施例1に準じて加工卵粉末を製した。
なお、得られた加工卵粉末は、卵(固形分換算)を94%、食塩(固形分換算)を1%含むものであった。
[Comparative Example 2]
A processed egg powder was produced in the same manner as in Example 1 except that 39.3 parts of corn syrup (solid content: 70%) were changed to 114.6 parts of liquid whole egg (solid content: 24%).
The obtained processed egg powder contained 94% of eggs (in terms of solid content) and 1% of sodium chloride (in terms of solid content).

[比較例3]
液全卵をスプレードライヤーで噴霧乾燥し、加工卵粉末(水分含量5%)を製した。
なお、得られた加工卵粉末は、卵(固形分換算)を95%含むものであった。
[Comparative Example 3]
The whole liquid egg was spray-dried with a spray dryer to produce a processed egg powder (water content 5%).
The obtained processed egg powder contained 95% of eggs (in terms of solid content).

[試験例1]
実施例1、2、比較例1〜3の加工卵粉末を含有するオールインミックス法用ミックス粉を製し、該ミックス粉を用いてスポンジケーキを焼成し、本発明の効果を有するか調べた。具体的には(1)〜(3)の手順に沿って行った。
[Test Example 1]
The mixed powder for the all-in-mix method containing the processed egg powders of Examples 1 and 2 and Comparative Examples 1 to 3 was manufactured, and the sponge cake was baked using the mixed powder to examine whether it had the effect of the present invention. . Specifically, it was performed according to the procedures (1) to (3).

(1)オールインミックス法用ミックス粉の製造
(1−1)実施例1の加工卵粉末を用いたオールインミックス法用ミックス粉の製造
実施例1の加工卵粉末を含有するオールインミックス法用ミックス粉を配合表2に従って、粉体混合し、ポリエチレン製の袋に充填し、本発明のオールインミックス法用ミックス粉を製した。
(1−2)実施例2、及び比較例1〜3の加工卵粉末を用いたオールインミックス法用ミックス粉の製造
(1−1)において実施例1の加工卵粉末を実施例2、及び比較例1〜3の加工卵粉末に置き換えて、オールインミックス法用ミックス粉に対する卵、糖類、及び食塩の含有量(固形分換算)を(1−1)のミックス粉と揃えた以外は(1−1)に準じてオールインミックス法用ミックス粉を製した。具体的には、オールインミックス法用ミックス粉に対する加工卵粉末の含有量は、表1に従って調整した。また、オールインミックス法用ミックス粉に対する糖類の添加量は、粉糖によって調整し、オールインミックス法用ミックス粉に対する食塩の添加量は、加工卵粉末に食塩を添加しない場合は、ミックス粉に別途食塩を添加して調整した。
(1) Production of mixed powder for all-in-mix method (1-1) Production of mixed powder for all-in-mix method using processed egg powder of Example 1 All-in-mix method containing processed egg powder of Example 1 According to the mixing | blending table 2, powder mixing was carried out and it filled with the bag made from polyethylene, and the mixed powder for all-in-mix methods of this invention was manufactured.
(1-2) Production of mixed powder for all-in-mix method using processed egg powder of Example 2 and Comparative Examples 1 to 3 (1-1) In Example 2, the processed egg powder of Example 1 was used. It replaced with the processed egg powder of Comparative Examples 1-3, and the content (solid content conversion) of the egg, saccharides, and salt with respect to the mixed powder for all-in-mix methods was arranged with the mixed powder of (1-1) ( The mixed powder for the all-in-mix method was manufactured according to 1-1). Specifically, the content of the processed egg powder relative to the mixed powder for the all-in-mix method was adjusted according to Table 1. In addition, the amount of sugar added to the all-in-mix method mix powder is adjusted with powdered sugar, and the amount of salt added to the all-in-mix method mix powder is adjusted to the mix powder when no salt is added to the processed egg powder. Separately, sodium chloride was added for adjustment.

〔配合表2〕
加工卵粉末 22.5%
粉糖 32%
起泡性乳化油脂粉末 10%
ベーキングパウダー 0.5%
薄力粉 残余
――――――――――――――――――――――――――
合計 100%
[Composition table 2]
Processed egg powder 22.5%
Powdered sugar 32%
Foaming emulsified oil powder 10%
Baking powder 0.5%
Remaining powder flour ――――――――――――――――――――――――――
Total 100%

(2)スポンジケーキの製造
(1)で得られた各オールインミックス法用ミックス粉65部に、清水35部を混合し、比重0.46g/mlとなるまで家庭用ミキサーで撹拌し得られた生地を6号ケーキ型に350gずつ充填し、165℃で30分間焼成した。
(2) Manufacture of sponge cake Each of the mixed powders for all-in-mix method obtained in (1) is mixed with 35 parts of fresh water and stirred with a home mixer until the specific gravity is 0.46 g / ml. The dough was filled in a No. 6 cake mold at 350 g, and baked at 165 ° C. for 30 minutes.

(3)評価
対照例1を基準にした下記評価基準に従って、生地の起泡性評価、スポンジケーキの体積評価を行った。その結果を表1に示す。
なお、対照例1のスポンジケーキは下記の通り製した。
(3) Evaluation of foaming property of dough and volume evaluation of sponge cake were performed according to the following evaluation criteria based on Evaluation Control Example 1. The results are shown in Table 1.
In addition, the sponge cake of the control example 1 was manufactured as follows.

[対照例1]
実施例1の配合表1の原料である、液全卵、コーンシロップ、食塩を噴霧乾燥せずに、配合表2の粉糖、薄力粉、起泡性乳化油脂粉末、ベーキングパウダーと共に、清水と混合しスポンジケーキ生地を製した。次いで、上記試験例1に従ってスポンジケーキを焼成した。
なお、対照例1のスポンジケーキ生地の固形分は、試験例1(2)で得られる生地の固形分と揃えた(固形分65%)。また、生地に対する卵、糖類、及び食塩の含有量(固形分換算)も、試験例1(2)の生地と揃えた。
[Control Example 1]
Mixed with fresh water together with the powdered sugar, thin flour, foamable emulsified fat powder and baking powder of Formulation Table 2 without spray-drying the liquid whole egg, corn syrup and salt which are the raw materials of Formulation Table 1 of Example 1 Sponge cake dough was made. Next, the sponge cake was baked according to Test Example 1 above.
The solid content of the sponge cake dough of Control Example 1 was aligned with the solid content of the dough obtained in Test Example 1 (2) (solid content 65%). In addition, the contents of eggs, sugars, and sodium chloride (in terms of solid content) with respect to the dough were also aligned with the dough of Test Example 1 (2).

<評価基準>
〔生地の起泡性評価〕
A:生地が比重0.46g/mlに達するまでの所要時間が、対照例1と比較して、同程度であった。
B:生地が比重0.46g/mlに達するまでの所要時間が、対照例1と比較して、若干時間を要したが問題ない程度であった。
C:生地が比重0.46g/mlに達するまでの所要時間が、対照例1と比較して、かなりの時間を要した。若しくは、比重0.46g/mlまで到達しなかった。

〔体積評価〕
A:対照例1のスポンジケーキに対し、0.95〜1.2倍の体積であった。
B:対照例1のスポンジケーキに対し、0.9〜0.95倍の体積であった。
C:対照例1のスポンジケーキに対し、0.9倍未満の体積であった。
<Evaluation criteria>
[Evaluation of foaming property of fabric]
A: The time required for the dough to reach a specific gravity of 0.46 g / ml was comparable to that in Control Example 1.
B: The time required for the dough to reach a specific gravity of 0.46 g / ml was slightly longer than that of Control Example 1, but there was no problem.
C: The time required for the dough to reach a specific gravity of 0.46 g / ml was considerably longer than that of the control example 1. Alternatively, the specific gravity did not reach 0.46 g / ml.

[Volume evaluation]
A: The volume was 0.95 to 1.2 times that of the sponge cake of Control Example 1.
B: The volume was 0.9 to 0.95 times that of the sponge cake of Control Example 1.
C: The volume of the sponge cake of Control Example 1 was less than 0.9 times.

表1に示されるように、糖類、食塩を添加した加工卵粉末をオールインミックス法用ミックス粉に使用すると、生地は起泡性に優れ、焼成したスポンジケーキは大きく膨らんでいることが理解できる(実施例1及び2)。一方、食塩を除いた加工卵粉末であると、生地の起泡性が著しく劣っており、焼成したスポンジケーキは、膨らみ方が若干劣っていることが理解でき(比較例1)、糖類を除いた加工卵粉末であると、生地の起泡性が著しく劣っており、焼成したスポンジケーキは、膨らみ方が著しく劣っていることが理解できる(比較例2及び3)。 As shown in Table 1, when the processed egg powder to which saccharides and salt are added is used as the all-in-mix mixed powder, the dough is excellent in foaming property, and it can be understood that the baked sponge cake is greatly swollen. (Examples 1 and 2). On the other hand, it can be understood that the processed egg powder excluding the salt has a significantly inferior foaming property, and the baked sponge cake has a slightly inferior swelling method (Comparative Example 1). It can be understood that when the processed egg powder is used, the foamability of the dough is remarkably inferior, and the baked sponge cake is remarkably inferior in how it swells (Comparative Examples 2 and 3).

[試験例2]
加工卵粉末における糖類、食塩の添加量、及び食塩1部に対する糖類の添加量による、本発明の効果への影響を調べた。具体的には、加工卵粉末に含まれる糖類、及び食塩の量を下記表2に示す量に変更した以外は、実施例1に準じて加工卵粉末を製した。次いで、試験例1に従って、オールインミックス法用ミックス粉、及びスポンジケーキを焼成し、評価した。
[Test Example 2]
The influence on the effect of this invention by the addition amount of the saccharides and salt in processed egg powder, and the addition amount of the saccharide with respect to 1 part of salt was investigated. Specifically, a processed egg powder was produced according to Example 1 except that the amounts of sugars and salt contained in the processed egg powder were changed to the amounts shown in Table 2 below. Subsequently, according to Test Example 1, the mixed powder for the all-in-mix method and the sponge cake were baked and evaluated.

表2に示されるように、加工卵粉末に対する糖類の添加量(固形分換算)が10〜50%、食塩の添加量(固形分換算)が0.1〜5%、食塩1部に対する糖類の添加量が5〜100部である加工卵粉末を、オールインミックス法用ミックス粉に使用すると、生地は起泡性に優れ、焼成したスポンジケーキは大きく膨らんでいることが理解できる(実施例1及びNo.1〜5)。特に、加工卵粉末に対する糖類の添加量(固形分換算)が20〜40%、食塩の添加量(固形分換算)が0.5〜3%、食塩1部に対する糖類の添加量が15〜35部である加工卵粉末を、オールインミックス法用ミックス粉に使用すると、生地はより起泡性に優れ、焼成したスポンジケーキはより大きく膨らんでいることが理解できる(実施例1及びNo.1〜3)。 As shown in Table 2, the amount of saccharide added to the processed egg powder (in terms of solid content) is 10 to 50%, the amount of salt added (in terms of solid content) is 0.1 to 5%, When the processed egg powder having an addition amount of 5 to 100 parts is used for the mixed powder for the all-in-mix method, it can be understood that the dough is excellent in foaming property and the baked sponge cake is greatly swollen (Example 1). And No. 1-5). In particular, the amount of saccharide added to the processed egg powder (in terms of solid content) is 20 to 40%, the amount of salt added (in terms of solid content) is 0.5 to 3%, and the amount of saccharide added to 1 part of salt is 15 to 35%. When the processed egg powder, which is a part, is used as the mixed powder for the all-in-mix method, it can be understood that the dough is more foamable and the baked sponge cake swells larger (Example 1 and No. 1). ~ 3).

[実施例3](ドーナッツ)
攪拌タンクに、牛乳24部、バター8部を投入し混合し、実施例1のオールインミックス法用ミックス粉34部、薄力粉34部を加え混ぜ合わせて、ドーナッツの生地を製した。得られた生地を常温(25℃)で30分間寝かした後、
ドーナッツ成型機で生地を20gずつカッティング成型した。成型した生地を170℃の食用油に落とし、表、裏それぞれ1分間ずつ油ちょうし、ドーナッツを製した。
得られたドーナッツは、ふわふわした食感で、風味も良好であった。
[Example 3] (Doughnut)
In a stirring tank, 24 parts of milk and 8 parts of butter were added and mixed, and 34 parts of mixed powder for all-in-mix method of Example 1 and 34 parts of weak flour were added and mixed to prepare doughnut dough. After sleeping the obtained dough at room temperature (25 ° C.) for 30 minutes,
The dough was cut and molded by 20 g using a donut molding machine. The molded dough was dropped into edible oil at 170 ° C., and the doughnuts were made with oil for 1 minute each on the front and back sides.
The obtained donuts had a fluffy texture and good flavor.

(クッキー)
[実施例4]
攪拌タンクに、バター23部、グラニュー糖11部、牛乳6部を混ぜ合わせ、次いで、実施例1のオールインミックス法用ミックス粉23部、薄力粉37部を加え混ぜ合わせ、クッキーの生地を製した。得られた生地を冷蔵庫(5℃)で2時間保管した後、直径30mm、厚さ5mmに型抜きし、180℃のオーブンで10分間焼成し、クッキーを製した。
得られたクッキーは、風味に優れていた。

(cookie)
[Example 4]
In a stirring tank, 23 parts of butter, 11 parts of granulated sugar and 6 parts of milk were mixed, and then 23 parts of mixed powder for all-in-mix method of Example 1 and 37 parts of weak flour were added and mixed to prepare a cookie dough. . The obtained dough was stored in a refrigerator (5 ° C.) for 2 hours, then was cut into a diameter of 30 mm and a thickness of 5 mm, and baked in an oven at 180 ° C. for 10 minutes to produce a cookie.
The obtained cookies were excellent in flavor.

Claims (1)

液全卵に、糖類及び食塩を添加混合し加工液全卵とする工程と、
前記加工液全卵を噴霧乾燥し加工卵粉末とする工程と、
前記加工卵粉末と、加工卵粉末以外の原料を粉体混合する工程を含み、
前記加工液全卵とする工程において、
前記加工卵粉末に対して前記糖類(固形分換算)の添加量が10〜50%、前記食塩(固形分換算)の添加量が0.1〜5%でかつ、前記加工卵粉末中の前記食塩1部に対する前記糖類の添加量が15〜35部となるように添加する、
オールインミックス法用ミックス粉の製造方法。
A step of adding sugar and salt to the whole liquid egg to make a whole processing liquid egg;
Spray drying the processed liquid whole egg to form a processed egg powder;
Including the step of powder mixing the processed egg powder and raw materials other than the processed egg powder,
In the step of making the processed fluid whole egg,
The additive amount is 10% to 50% of the relative processing egg powder sugar (in terms of solid content), the addition amount is 0.1% to 5% of the salt (in terms of solid content), and the processing eggs powder the amount of the saccharide is added to a 15 to 35 parts with respect to the sodium chloride, 1 part,
Manufacturing method of mixed powder for all-in-mix method.
JP2011093321A 2011-04-19 2011-04-19 Method for producing mixed powder Active JP5822513B2 (en)

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