JP6268422B2 - Cake manufacturing method - Google Patents

Description

  The present invention relates to a method for producing cakes using ethylene gas-treated wheat flour.

Conventionally, various attempts have been made to improve the texture of cakes. For example, a method using an additive such as an emulsifier has been proposed to produce cakes with excellent texture such as lightness, melting in the mouth, moist feeling, etc. However, due to recent health consciousness, no additive is used as much as possible A method is desired.
Then, the method of using the flour composition which contains durum wheat flour which has a predetermined particle size distribution in a fixed ratio is proposed (patent document 1). However, a simpler method and a further improvement in texture are desired.
Ethylene is known as a kind of plant hormone, and generally inhibits plant growth and suppresses flower bud formation. For example, in the case of potato, there is a property that germination is suppressed by ethylene. A method for suppressing germination of potatoes has been proposed using this property (Patent Document 2).
In addition, ethylene is also involved in the ripening of fruits such as “coloring” and “softening”, and a method for enhancing carotenoid pigments of citrus fruits using this property has been proposed (Patent Document 3).
However, there is no known method for improving the quality of wheat flour by treating wheat flour with ethylene.

JP2000-184848 JP2011-072261 JP2011-213381

  Therefore, the present inventors have found that by using wheat flour treated with ethylene gas, it is possible to produce a cake having a moist and meltable mouthfeel and its aging resistance, and to complete the present invention. It was.

That is, the present invention is as follows.
(1) A cake dough containing flour stored for 1 to 14 days in an ethylene gas environment having a concentration of 0.1 to 1000 ppm.
(2) Cakes produced from the cake dough of (1).
(3) A method for producing a cake dough, comprising using, as a raw material, flour stored for 1 to 14 days in an ethylene gas environment having a concentration of 0.1 to 1000 ppm.
(4) A method for producing cakes comprising further baking the cake dough produced by the method of (3).

  By using wheat flour treated with ethylene gas, the texture of the cakes obtained by the method for producing cakes of the present invention can be moistened and melted in the mouth. Furthermore, the obtained cakes have aging resistance.

  In the present invention, the cakes are confections obtained by baking, frying, steaming, etc., a dough mixed with flour, eggs, milk, sugar and the like.

  Examples of the cakes of the present invention include sponge cakes, roll cakes, busses, castellas, butter cakes, hot cakes, waffles, baked potatoes, large-format baked cakes, cake donuts, rice cakes, steamed cakes and the like.

  In the method for producing cakes of the present invention, the flour to be used can be used without particular limitation, and for example, strong flour, medium flour, thin flour, whole grain flour, durum flour and the like can be used.

  In the present invention, wheat flour is stored in an ethylene gas environment having a concentration of 0.1 to 1000 ppm. Preferably, the flour is stored in an ethylene gas environment having a concentration of 10 to 100 ppm. When the ethylene gas concentration is less than 0.1 ppm, the effect of the present invention cannot be obtained. On the other hand, when the ethylene gas concentration exceeds 1000 ppm, the texture is not suitable because the mouth feels sticky and the mouth melts poorly.

  In the present invention, wheat flour is stored for 1 to 14 days in the ethylene gas environment. Preferably, the wheat flour is stored for 3 to 7 days in the ethylene gas environment. When the storage period is less than one day, the effect of the present invention cannot be obtained. In addition, when the ethylene gas concentration exceeds 14 days, the texture is not suitable because the texture is sticky and the mouth melts poorly.

  In the present invention, as other storage conditions for flour, the storage temperature can be set without any limitation as long as it is a normal storage temperature for wheat flour, but it is less effective at low temperatures and is preferably stored at 3 ° C. or higher. More preferably, it is stored at 3 to 35 ° C, more preferably 15 to 25 ° C.

  In the present invention, the method for preserving the flour is not particularly limited as long as it is a method capable of preserving the flour in a predetermined ethylene environment. For example, flour is placed in a sealed container or apparatus, and ethylene gas is injected so that the inside of the container or apparatus has a specified concentration.

  The airtight container or device is not particularly limited as long as the ethylene gas concentration can be kept within a certain range for a certain period of time, and examples thereof include metallic containers or devices such as aluminum vapor deposition bags, iron, and stainless steel. The size of the container is not limited, and an existing flour storage facility such as a powder tank or a powder silo can also be used.

  In the present invention, the flour may remain stationary in the container or apparatus during storage. Moreover, you may preserve | save with the kraft paper (25 kg) which is the preservation | save form of a normal wheat flour in a container or an apparatus. However, if there is a large amount of flour, such as storing it in a flour tank or flour silo, it is preferable to stir it in order to make it fully exposed to ethylene gas.

  In this invention, ethylene gas is not restricted to what can be obtained industrially, The thing of natural origin may be used. For example, fruits that generate ethylene gas, such as apples and pears, may be stored together with flour.

  The cake dough and cakes of the present invention can be obtained by a conventional method for producing cake dough and cakes, except that flour stored in an ethylene gas environment under the conditions of the present invention is used. For example, dough is made by mixing flour, eggs, milk, sugar, etc., put into a mold and baked in an oven, baked on a heated metal plate, baked or put in dough in oil Can be produced by baking with steam.

  In the production of the cakes of the present invention, cereal flours such as rye flour, corn flour, barley flour and rice flour; yeast, yeast food; tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch and the like are gelatinized. Processed starch, etherified, esterified, acetylated, crosslinked, etc .; sugars such as glucose, fructose, lactose, sugar, isomaltose; egg yolk, egg white, whole egg and other eggs derived from eggs Ingredients; Milk ingredients such as powdered milk, skim milk powder, and soy milk powder; Fats and oils such as shortening, lard, margarine, butter, liquid oil; emulsifiers; inorganic salts such as salt; preservatives; vitamins; The auxiliary material used for manufacture of cakes can be used.

EXAMPLES Examples will be shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.
Test Example 1 [Preservation of wheat flour in an ethylene environment]
2 kg of wheat flour was directly put into an aluminum vapor deposition pack (capacity 6 L), ethylene gas was injected so that the inside of the container had a predetermined concentration, and stored at a room temperature of 20 ° C.
After a predetermined storage period, gas was evacuated and a cake production test was conducted.

Test Example 2 [Cake Production Test]
A cake was produced using the ethylene-treated flour obtained in Test Example 1. In detail, the following middle-class cake production test was conducted.
(1) 100 g of whole eggs were put in a mixer bowl, and 100 g of sugar and 40 g of water were added and mixed.
(2) Using a mixer (N-50 made by Hobart), high speed 1 minute, medium speed 3 minutes with a whipper. Mixing at low speed for 1 minute.
(3) Ethylene-treated thin flour 100 g was added to the mixer ball, and mixed at a low speed for 30 seconds with a mixer beater.
(4) 320 g of the dough was poured into the No. 6 deco can.
(5) Baked at 180 ° C. for 30 minutes.
(6) The product was taken out from the oven, taken out of the mold and subjected to rough heat, and then packed in a vinyl bag.

  About each obtained cake, based on the evaluation criteria shown in Table 1, the food texture of the next day and 2 days after manufacture was evaluated with ten panelists. The texture was compared with the texture when untreated flour was used. The obtained results are shown in Table 2 below. Further, Table 3 shows the results of the cake production test after the ethylene treatment temperature in Test Example 1 was changed to 0, 3 or 20 ° C. and stored at an ethylene concentration of 10 ppm for 7 days.

Examples 1 to 12 were superior to the case where untreated flour was used for both the next day and the texture after 2 days.
In contrast, Comparative Examples 1 to 3 in which the ethylene concentration was less than 0.1 ppm and Comparative Examples 4, 6, and 7 in which the storage period was less than 1 day used untreated flour for both the next day and the texture after 2 days. There was not much difference from the case and it was inappropriate. In Comparative Examples 9 to 12 in which the ethylene concentration exceeded 1000 ppm and Comparative Examples 5 and 8 in which the storage period exceeded 14 days, the texture was also unsuitable because it became sticky and melted in the mouth.

  Further, when the storage temperature was changed, it was revealed that the dough properties and texture were more improved when the temperature was 3 ° C. or higher.

Claims (2)

  A method for producing a cake dough, comprising using, as a raw material, flour stored for 1 to 14 days in an ethylene gas environment having a concentration of 0.1 to 1000 ppm. The manufacturing method of cakes including baking further the cake dough manufactured by the method of Claim 1 .