JP5822604B2 - Cake mix production method - Google Patents

Description

The present invention relates to a cake mix that can easily produce a cake simply by adding water, and a method for producing the same.
More specifically, the present invention relates to a cake mix and a method for producing the same, which can produce a cake having a large volume and a light texture even after baking and cooling.

Cake mixes that can be used to make cakes are commercially available. Such a cake mix is a mixture of flour, sugar, oils and fats in advance, and when making a cake, the cake mix is simply mixed with ingredients such as eggs, milk and water and baked. Can be made.

As such a cake mix, for example, a cake mix (Patent Document 1) containing glycerin fatty acid ester, propylene glycol fatty acid ester, enzyme-decomposed lecithin, and gluten degradation product, thin wheat flour, sugars, and a swelling 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.

However, when using the conventional cake mix as described above, it is necessary to prepare a liquid egg (for example, a raw liquid whole egg or a raw liquid egg yolk) separately. Therefore, there is a need for a cake mix that can be made simply by adding water without pursuing more convenience and preparing a liquid egg separately.

In order to meet the above-mentioned demand, the present applicant tried to blend a dried egg obtained by spray-drying the whole liquid egg into a cake mix. However, when a sponge cake was made using this cake mix, it became a sponge cake with a hard texture without expanding significantly compared to the case of a type of cake mix in which liquid eggs were separately blended. In the case of a chiffon cake that requires a lighter and lighter texture, the difference in volume and texture was significant. Moreover, when it cooled after baking, the volume might become further smaller.

JP 7-31359 A JP-A-11-113478

Then, an object of this invention is to provide the cake mix which can manufacture a cake simply by adding water, and its manufacturing method.
More specifically, an object of the present invention is to provide a cake mix and a method for producing the same, which can produce a cake having a large volume and a light texture even after baking and cooling.

As a result of intensive research, the present inventors have found that a cake mix containing dried eggs, trehalose and cyclodextrin has a large volume and fluffy texture even after baking and cooling. Has been found, and the present invention has been completed.

That is, the present invention
(1) A cake mix containing dried eggs, trehalose and cyclodextrin,
(2) A method for producing a cake mix containing a dried egg, trehalose and cyclodextrin, wherein the dried egg and trehalose are obtained by mixing trehalose with a liquid egg and spray drying the resulting mixture. A certain cake mix manufacturing method,
It is.

ADVANTAGE OF THE INVENTION According to this invention, the cake mix which can manufacture a cake simply by adding water, and its manufacturing method can be provided. More specifically, it is possible to provide a cake mix and a method for producing the cake mix that can produce a cake having a large volume and a light texture even after baking and cooling.
As a result, demand for women who are not good at making sweets and busy housewives can be expected, and the cake mix market is expected to expand.

Hereinafter, the cake mix which concerns on one Embodiment of this invention, and its manufacturing method are demonstrated in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The cake mix of the present invention is characterized by containing dried egg, trehalose and cyclodextrin. Thereby, even after baking and cooling, a cake having a large volume and a light texture can be produced.

Examples of the cake mix include chiffon cakes, sponge cakes, donuts, cookies, and pound cakes. The cake mix of the present invention is preferably a cake mix for a chiffon cake or a sponge cake, which requires a size and a light texture, and more preferably for a chiffon cake.

The dried egg used in the cake mix of the present invention is not particularly limited as long as it is a dried egg containing egg yolk. Liquid eggs used as raw materials for dried eggs include, for example, raw whole eggs obtained by splitting chicken eggs, raw egg yolks divided from raw egg whites and raw egg yolks, and divided egg eggs. Egg processed and processed liquid egg with the ratio of raw liquid egg white and raw liquid egg yolk appropriately adjusted, whole raw liquid egg, raw liquid egg yolk, processed liquid egg with adjusted ratio, sterilization by heating, etc. And those subjected to enzyme treatment.
The dried egg used in the present invention is obtained by a method of spray drying using the liquid egg, a method of spray drying the raw liquid egg white and the raw liquid egg yolk, respectively, and then mixing the powder, and the like. Can do.
The dried egg of the present invention preferably contains 30% or more of egg yolk (in terms of solid content) and more preferably contains 40% or more from the viewpoint of making a cake having a good egg flavor. The upper limit amount is not particularly limited.

10-40% is preferable and, as for content of the dry egg used for the cake mix of this invention, 15-35% is more preferable. If the content of the dried egg is less than the above range, the cake is poor in egg flavor and may not easily swell, which is not preferable. On the other hand, if the content of the dried egg is more than the above range, the cake may have a hard texture because the coagulation power of the egg is high.

The trehalose used in the cake mix of the present invention is not particularly limited as long as it is generally commercially available. Moreover, the content of trehalose used in the cake mix of the present invention is preferably 0.5 to 20%, more preferably 1 to 15%. When the content of trehalose is less than the above range, the cake after baking and cooling is not preferable because the volume is small and the fluffy and light texture may not be obtained. On the other hand, when the content of trehalose is larger than the above range, it is difficult to obtain an effect according to the content, so that it is not economical.

The cyclodextrin used in the cake mix of the present invention is not particularly limited. For example, α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, branched cyclodextrin and the like may be used. Even after baking and cooling, α-cyclodextrin is preferable in order to obtain a cake having a larger volume and a lighter and lighter texture.

The content of cyclodextrin used in the cake mix of the present invention is preferably 0.3 to 10%, and more preferably 1 to 5%. If the content of cyclodextrin is less than the above range, the cake after baking and cooling may not be able to support the swollen dough and may shrink, resulting in a small volume and a soft and light texture This is not preferable. On the other hand, if the content of cyclodextrin is larger than the above range, the cake after baking and cooling is not preferable because the volume is small and the fluffy and light texture may not be obtained.

In addition to the dried eggs, trehalose, and cyclodextrins, the cake mix of the present invention includes wheat flours such as thin flour, strong flour and medium flour, modified gluten modified with fats and oils, thickeners, etc., wheat flour starch , Raw starch such as corn starch, potato starch, rice starch, tapioca starch, pregelatinized starch obtained by subjecting these raw starches to conventional gelatinization, wet heat starch obtained by subjecting raw starch to conventional hydrothermal treatment, and raw starch Cross-linked starch, oxidized starch, etherified starch, modified starch such as esterified starch, etc. Sugar, oligosaccharides, saccharides such as powdered sugar, foaming emulsified oil and fat powders, powdered oils and fats such as emulsified oil and fat powders, expansion agents such as baking powder, etc., as appropriate depending on the type of cake Can be used. In particular, in order to obtain a cake having a larger volume and a lighter texture even after baking and cooling, it is preferable to use starches and fat-modified gluten in combination. Thereby, the user can manufacture a cake only by adding fresh water to the cake mix of this invention.

For example, if it is a cake mix for chiffon cake, for example, starches 15-25%, modified gluten 0.5-5%, sugars 20-55%, dried eggs 10-40%, trehalose 0.5- Examples include 20%, cyclodextrin 0.3 to 10%, swelling agent 0.1 to 2%, and emulsifier 0.5 to 5%. Moreover, if it is a cake mix for sponge cakes, for example, wheat flour 15-40% (or starch instead of wheat flour 15-35%, modified gluten 0.5-5%), sugar 20 -45%, dried eggs 10-40%, trehalose 0.5-20%, cyclodextrins 0.3-10%, swelling agents 0.1-2%, powdered fats and oils 5-15%.

The cake mix of the present invention can be produced by powder-mixing the above-mentioned dried eggs, trehalose, cyclodextrin and raw materials appropriately selected according to the type of cake by a conventional method.

As described above, the cake mix of the present invention can be produced by mixing each raw material with a powder by a conventional method. However, instead of mixing the dried egg and trehalose with powder, the liquid used as the raw material for the dried egg It can also be produced using a trehalose-containing dried egg obtained by mixing an egg and trehalose and spray drying this. According to the latter manufacturing method, even after baking and cooling, the cake is a more preferable manufacturing method because the cake has a larger volume and a lighter and lighter texture.

The content of trehalose relative to the trehalose-containing dried egg is preferably 10 to 60%, more preferably 20 to 50% in terms of solid content. When the content of trehalose is less than the above range, the cake after baking and cooling has a small volume and may not have a light and light texture, which is not preferable. On the other hand, when the content of trehalose is larger than the above range, it is difficult to obtain an effect according to the content, so that it is not economical.

The liquid egg used when preparing the trehalose-containing dried egg may be the liquid egg exemplified in paragraph [0014]. The trehalose used when preparing the trehalose-containing dried egg may be in either powder or liquid form. However, when liquid trehalose is used, the trehalose in the cake mix is converted into a paragraph [0016] in terms of solid content. ] May be adjusted so as to be in the range of the content described.

10-40% is preferable and, as for content of the trehalose containing dried egg used for the cake mix of this invention, 10-35% is more preferable. When the content of the trehalose-containing dried egg is less than the above range, the cake after baking and cooling is not preferable because the volume is small and the fluffy and light texture may not be obtained. On the other hand, if the content of the trehalose-containing dried egg is more than the above range, the texture may become hard because the coagulability of the egg is high.

When a trehalose-containing dried egg is used in the cake mix of the present invention, the content of the dried egg and trehalose in the cake mix is preferably in the range described in paragraphs [0015] and [0016]. For example, a cake containing 30% trehalose-containing dry egg and 5% dry egg white consisting of 50% processed liquid egg (solid content equivalent) 50% and 50% trehalose adjusted to a yolk to egg white ratio of 1: 1 If it is a mix, the dry egg content of the cake mix of the present invention is 20%, and the trehalose content can be calculated as 15%.

Below, the cake mix of this invention is explained in full detail based on an Example and a comparative example. Note that the present invention is not limited to this.

[Example 1] (Chiffon cake mix)
According to the following composition table 1, powdered sugar, corn starch, dried egg white, dried egg yolk, trehalose powder, α cyclodextrin, emulsifier, oil-modified gluten, and expansion agent are mixed with powder, and the cake mix of the present invention (chiffon cake mix) Made.

[Composition table 1]
Powdered sugar 35%
Corn starch 17%
15% dried egg white
15% dried egg yolk
Trehalose powder 8%
Alpha cyclodextrin 3%
Emulsifier 4%
Oil modified gluten 2%
1% expansion agent
――――――――――――――――――――
Total 100%

[Comparative Example 1]
A cake mix (chiffon cake mix) was produced according to Example 1 except that the trehalose powder was replaced with powdered sugar.

[Comparative Example 2]
A cake mix (chiffon cake mix) was produced according to Example 1 except that α-cyclodextrin was replaced with powdered sugar.

[Example 2]
79% of processed liquid egg (solid content conversion) 79% and trehalose powder 21%, in which the ratio of egg yolk to egg white was adjusted to 1: 1 in terms of solid content, was added to the stirring tank and mixed. This mixed solution was spray-dried with a spray dryer to produce trehalose-containing dried eggs (trehalose content 21% (in terms of solid content)).
Next, the cake mix of the present invention was applied according to Example 1, except that the dried egg white 15%, dried egg yolk 15% and trehalose powder 8% in Example 1 were changed to 38% of the obtained trehalose-containing dried egg. (Chiffon cake mix) was made.

[Example 3]
Liquid egg yolk (converted to solid content) 65% and trehalose powder 35% were put into a stirring tank and mixed with stirring. This liquid mixture was spray-dried with a spray dryer to produce trehalose-containing dried eggs (trehalose 35% (in terms of solid content)).
Next, the cake mix of the present invention (chiffon cake mix) was applied in accordance with Example 1 except that the dried egg yolk 15% and the trehalose powder 8% in Example 1 were changed to 23% of the obtained trehalose-containing dried egg. Made.

[Control Example 1]
A cake mix (chiffon cake mix) was produced according to Example 1 except that trehalose powder and α-cyclodextrin were replaced with powdered sugar.

[Control Example 2]
A cake mix (chiffon cake mix) was produced according to Example 1 except that trehalose powder was replaced with powdered sugar and the contents of dried egg yolk and dried egg white were changed to 12% and 18%, respectively.

[Test Example 1]
The chiffon cake was baked using the cake mix (chiffon cake mix) of Examples 1 to 3, Comparative Examples 1 and 2, and Control Example 1 to examine whether the effect of the present invention was obtained. Specifically, it was performed according to the procedures (1) and (2). The results are shown in Table 1. In addition, the cake mix (chiffon cake mix) of Examples 1-3 contains 30% of dried eggs, 8% of trehalose, and 3% of cyclodextrin.

(1) Manufacture of chiffon cake Each cake mix and fresh water were thrown into the bowl at a ratio of 1: 1, and foamed with a mixer to prepare a dough. Next, 300 g of the prepared dough was poured into a chiffon cake mold having a diameter of 17 cm and baked in an oven at 170 ° C. for 30 minutes. The baked chiffon cake was turned upside down, cooled to room temperature, and removed from the mold.
(2) Evaluation In comparison with the cake volume (100%) of Control Example 1, how each cake swelled was evaluated. The evaluation criteria are as follows.
The volume of the cake was measured using 3D Laser Scanner (manufactured by Astex Co., Ltd.).

<Evaluation criteria>
○: The cake volume was 180% or more.
Δ: The cake volume was 130% to less than 180%.
X: The volume of the cake was 80% or more and less than 130%.

As shown in Table 1, the cake mix containing dried egg, trehalose and cyclodextrin can produce a cake with a large volume even after baking and cooling, and is excellent in swelling method. Can be understood (Examples 1 to 3). In particular, it can be understood that it is preferable to use a trehalose-containing dried egg in order to obtain a cake mix that is excellent in swelling (Examples 2 and 3).
On the other hand, it can be understood that a cake mix that does not contain either trehalose or cyclodextrin becomes a cake with a small volume and is poor in swelling (Comparative Examples 1 and 2).
In addition, when the cake after baking and cooling was eaten, Examples 1-3 were inferior to a light texture, while Comparative Examples 1 and 2 were inferior to the light texture which was soft. From this, it can be understood that the texture is correlated with the volume.

[Test Example 2]
The influence of the trehalose content on the trehalose-containing dried eggs on the effect of the present invention was examined. Specifically, trehalose-containing dried eggs were produced according to “Composition of trehalose-containing dried eggs” in Table 2 below. Subsequently, the trehalose-containing dried egg used in Example 3 was changed to the obtained trehalose-containing dried egg and the dried egg content with respect to the cake mix was adjusted to 30%. A cake mix of the present invention (chiffon cake mix) was produced in accordance with Example 3 except that the sugar content was changed according to “Composition of cake mix” in Table 2 below. Then, in accordance with Test Example 1 (1), No. A chiffon cake was produced using the cake mixes of Nos. 1 to 3 and Control Example 2, and the evaluation was performed according to Test Example 1 (2) except that the cake of Control Example 1 was replaced with the cake of Control Example 2.

As shown in Table 2, according to the cake mix using dried eggs containing trehalose, it is understood that the method of swelling is excellent because a cake with a large volume can be obtained even after baking and cooling. (No. 1 to 3). In particular, it is understood that when the trehalose content in the trehalose-containing dried egg is 10 to 60%, more preferably 20 to 50%, a cake with a larger volume can be produced and the swelling method is more excellent. (No. 2 and 3).

[Example 4]
70% processed liquid egg (solid content conversion) 70% and trehalose powder 30%, in which the ratio of egg yolk and egg white was adjusted to 1: 1 in terms of solid content, were added to the stirring tank and mixed. The obtained mixed solution was spray-dried with a spray dryer to produce trehalose-containing dried eggs (trehalose 30% (in terms of solid content)). Next, according to the following recipe 2, powdery sugar, wheat starch, obtained trehalose-containing dried egg, dried egg white, swelling agent, β cyclodextrin, fat-modified gluten, and emulsifier are powder-mixed, and the cake mix of the present invention (Chiffon cake mix) was made.

[Composition table 2]
Powdered sugar 54%
Wheat starch 25%
10% dry egg containing trehalose
(Trehalose 30% (converted to solid content))
8% dried egg white
β cyclodextrin 1.5%
Oil modified gluten 0.5%
Emulsifier 0.5%
Expansion agent 0.5%
――――――――――――――――――――――――
Total 100%

According to Test Example 1 (1), a chiffon cake was baked using the obtained cake mix (chiffon cake mix). The obtained chiffon cake had a large volume even after cooling after baking. Therefore, it can be understood that the cake mix of the present invention is excellent in swelling method. In addition, the texture was light and light.

[Example 5] (Sponge cake mix)
The cake mix (sponge cake mix) of the present invention was produced using the trehalose-containing dried eggs produced in Example 2 (trehalose (solid content conversion: 21%)). Specifically, according to the following composition table 3, powdered white sucrose, soft flour, trehalose-containing dried egg, foamable emulsified oil and fat powder, α cyclodextrin, and expansion agent are mixed, and the cake mix (sponge cake mix) of the present invention is mixed. ) Was made.

[Formulation 3]
Super white sugar 37%
30% flour
20% dry egg containing trehalose
(Trehalose 21% (solid content conversion))
Foaming emulsified oil powder 10%
Alpha cyclodextrin 2%
1% expansion agent
―――――――――――――――――――――――――
Total 100%

The obtained cake mix (sponge cake mix) and fresh water were put into a bowl at a ratio of 5: 2, and the dough was prepared by foaming with a mixer until the specific gravity was 0.5 g / ml. 350 g of the prepared dough was filled in a No. 6 round shape and baked in an oven at 170 ° C. for 30 minutes to produce a sponge cake.

The obtained sponge cake had a large volume even after baking and cooling. Therefore, it can be understood that the cake mix of the present invention is excellent in swelling method. Also, the texture was soft and light.

Claims (1)

A method for producing a cake mix containing a dried egg, trehalose and cyclodextrin, wherein the dried egg and trehalose are trehalose-containing dried eggs obtained by mixing trehalose with a liquid egg and spray drying the mixture. A method for producing a cake mix.