JP7427416B2 - Cake dough and cake manufacturing method - Google Patents

Description

The present invention relates to a method for producing cake dough, and more particularly, to a method for easily and stably producing cakes having the characteristics of a separate preparation method.

There are three methods for making cake batter such as sponge cake: the ``separate method'' where egg whites and egg yolks are whipped separately, the ``kyose method'' where whole eggs are whipped, and the ``kyose method'' where all ingredients are whisked together at the same time. There is an "all-in mix method." In general, when cakes are prepared by the separate baking method, the cakes have a texture that is elastic, fluffy, and moist, and has slightly larger, laterally open air bubbles that are unique to the separate baking method. However, in addition to being very complicated to make, the bubbles in whipped egg whites (so-called "meringue") tend to defoam, so skilled techniques are required, making this manufacturing method unsuitable for industrial mass production lines. It is. On the other hand, the co-preparation method is simpler and easier to produce a stable dough than the separate preparation method, but the resulting cakes tend to have a slightly dry texture. The all-in mix method is the simplest manufacturing method used in many confectionery factories and is easy to continuously produce stable dough, but it is different from the separate method and co-mix method, in which flour is added at the final stage of mixing. On the other hand, since flour is added from the beginning of mixing, gluten tends to form and the texture tends to be more lumpy than cakes obtained using other manufacturing methods.

Regarding the all-in mix method, various developments have been made to further improve texture. For example, Patent Document 1 discloses a method for producing cakes in which baked goods do not have a sticky texture even when produced using an all-in mix method, and an all-in mix suitable for producing such cakes. A method for producing cakes, which is characterized by adding and using a gelling agent that forms a gel by heating during mixing of raw materials when producing cakes. is disclosed. In addition, Patent Document 2 claims that the texture is fluffy, moist and juicy, and melts in the mouth like a soufflé, and the addition of meringue, which is essential for conventional soufflés, is reduced or does not require any particular addition. The purpose of the present invention is to provide a method for producing soufflé-like confectionery and soufflé-like dough that can be easily and stably mass-produced. A method for producing a soufflé-like dough (C) is disclosed in which a plastic emulsion (B) is added to the dough (A).

Japanese Patent Application Publication No. 04-173047 Japanese Patent Application Publication No. 2010-233558

However, even with the simple methods developed so far, it has a unique texture of air bubbles and a texture that is elastic, fluffy, and moist, such as that obtained by a separate method in which meringue is separately prepared by whipping egg whites. It is difficult to fully reproduce these cakes, and further development is desired.

Therefore, an object of the present invention is to easily and easily produce cakes having a unique, laterally open, somewhat large-textured air bubbles that are elastic, fluffy, and moist, such as those obtained by a separate baking method. It is an object of the present invention to provide a cake dough and a method for producing cakes that can be stably produced even on an industrial mass production line.

The present inventors have found that when egg whites are whipped to prepare meringue, it is stable even if the specific gravity is adjusted to a predetermined value and then other ingredients including the predetermined ingredients are added as is (without requiring a separate step of making dough). The present invention was based on the discovery that it is possible to prepare cake batter with high texture.

That is, the above object is a step of whipping a material containing egg white to prepare an intermediate dough, and adding a flour material consisting of flour and/or starch, and other materials containing foamable emulsified fats and oils to the intermediate dough. Achieved by a method for producing cake batter, which comprises the step of preparing a cake batter by adding and stirring, and wherein the intermediate batter has a specific gravity of more than 0.25 to 0.40 g/cm ³ .

According to the present invention, the texture has elastic, fluffy, and moist texture with slightly larger air bubbles that open laterally, similar to that obtained by a separate method in which meringue is prepared separately by whipping egg whites. Cakes can be easily and stably produced even on an industrial mass production line.

It is a photograph for explaining the internal phase evaluation criteria of cakes in Examples. Both photographs were taken of the internal phase of the cake on the same scale (1.8 x 1.2 cm).

The method for producing cake dough of the present invention includes a step of whipping a material containing egg whites to prepare an intermediate dough, and adding a flour material consisting of grain flour and/or starch, and foamable emulsified oil and fat to the intermediate dough. The method includes the step of preparing a cake batter by adding and stirring other ingredients, and is characterized in that the specific gravity of the intermediate batter is 0.25 to 0.4 g/cm ³ . As mentioned above, the intermediate dough is generally called meringue, and in the case of a separate method, it is usually prepared by whipping it to a specific gravity of about 0.1 to 0.2 g/cm ³ . In the case of the separate method, the meringue is mixed with a separately prepared batter containing egg yolks and whole eggs, then flour, etc. are mixed in, and then oils and fats such as melted butter are added to prepare the cake batter. As shown in the examples below, when other ingredients such as egg yolks, whole eggs, sugar, and flour are added to a meringue with a normal specific gravity and stirred without separately forming it into a dough, air bubbles in the meringue are As a result, the stability of the resulting cake batter decreases, and the meringue is not mixed well and becomes unevenly distributed, resulting in poor texture and appearance. Furthermore, when foaming emulsified fats and oils are not included as other materials, the stability of the dough is also reduced. In the present invention, the intermediate dough is prepared by whisking to a specific gravity within the above range, and by using other materials containing foamable emulsified oil and fat, the other materials can be added to the intermediate dough as they are. Also, it is possible to obtain a good cake batter in which air bubbles do not easily disappear and are highly stable. This makes it possible to easily and stably obtain cake batter without the need to use multiple mixer bowls, making it a manufacturing method that can be applied even on industrial mass production lines. It is possible to produce cakes having a texture of air bubbles, elasticity, fluffiness, and moistness. The mechanism of this action is not clear, but by suppressing the degree of whipping of the intermediate dough compared to normal, it improves the affinity with other ingredients, and by blending the foaming emulsified oil and fat, it creates even more bubbles. This is thought to be due to the ability to stabilize the In the present invention, the intermediate dough preferably has a specific gravity of 0.30 to 0.35 g/cm ³ .

In the present invention, the intermediate dough includes egg white. It is preferable that the egg white (raw egg white: water content is about 90% by mass) contains 40% by mass or more. As the egg white, raw egg white, sterilized liquid egg white, frozen egg white, dried egg white, etc. can be used. In addition to egg white, other materials normally used in preparing meringue can be appropriately blended as long as the effects of the present invention are not impaired. Ingredients other than egg whites that are blended into the intermediate dough include sugar (caster sugar, granulated sugar, powdered sugar, zarame, wasanbon, sanonto, etc.), sugars such as glucose, fructose, maltose, and trehalose; dextrin; Carbohydrates other than saccharides such as oligosaccharides, powdered starch syrup, and sugar alcohols; Fruit juices; Flavors; Proteins such as gelatin, whey protein, and albumin; Additives such as polysaccharide thickeners; Salt; Potassium hydrogen tartrate, etc. . In the present invention, in order to prepare a more stable intermediate dough, the intermediate dough preferably contains 15 to 60% by mass of sugars, more preferably 25 to 55% by mass, and more preferably 35 to 55% by mass. It is particularly preferable that the content is % by mass. In the present invention, the saccharide preferably contains sugar as a main component (that is, contains 50% by mass or more of sugar). In the present invention, the intermediate dough can be prepared according to a conventional method, similar to the preparation of meringue. Note that the specific gravity of the intermediate dough can also be measured according to a conventional method. For example, it can be calculated by filling a measuring container with a volume of 100 cm ³ with the intermediate dough and measuring the mass of the contents.

In the present invention, other materials added after producing the intermediate dough during the production of cake dough include a flour material consisting of grain flour and/or starch, and foamable emulsified fats and oils. The flour materials include wheat flour (weak flour, medium flour, semi-strong flour, strong flour, whole wheat flour, durum flour, etc.), grain flour such as barley flour, soybean flour, buckwheat flour, rye flour, rice flour, corn flour, etc.; cornstarch, potato, etc. Examples include starches such as starch, tapioca starch, sago starch, and processed starches obtained by subjecting these starches to physical or chemical processing singly or in combination. In the present invention, in order to obtain a cake dough with higher stability, the amount of the flour material is preferably 100 to 300 parts by mass, and preferably 150 to 260 parts by mass, based on 100 parts by mass of the intermediate dough. It is more preferably 180 to 210 parts by weight, particularly preferably 180 to 210 parts by weight. In the present invention, when the other ingredients contain a foaming emulsified oil or fat, it is possible to further stabilize the air bubbles and obtain a highly stable cake dough. It is preferable to contain fats and oils in an amount of 1 to 4% by mass, more preferably 1.5 to 3.5% by mass, and particularly preferably 2 to 3% by mass. Foaming emulsified oils and fats are oils and fats and emulsifiers dispersed in a mixture of sugars, water, and the like. As foaming emulsified fats and oils, commercially available products can be appropriately selected and used, such as Hylofty, Marish Gold (Kao Corporation); Ryoto Ester SP (Mitsubishi Chemical Foods Corporation); Pati-Glass-300, Pati-Glass- 500 (RIKEN VITAMIN CO., LTD.); DICEL 30, DICEL 100 (manufactured by Nisshin Oilio Group Co., Ltd.), Torte (ADEKA Co., Ltd.), and the like.

In the present invention, as other materials other than the flour materials and foamable emulsified fats and oils, materials normally used in producing cakes can be appropriately blended as long as the effects of the present invention are not impaired. For example, carbohydrates such as sugar, dextrin, oligosaccharides, glucose, powdered starch syrup, and sugar alcohols; fats and oils such as margarine, shortening, butter, powdered fats, and liquid oils (excluding the foaming emulsified fats mentioned above); liquid egg yolks; Eggs such as frozen egg yolk, dried egg yolk, liquid whole egg, frozen whole egg, and dried whole egg; Dairy products such as skim milk powder, milk, yogurt, and cheese; Polysaccharide thickeners such as guar gum, locust bean gum, carrageenan, and xanthan gum ; Gas generating agents such as ammonium carbonate and sodium hydrogen carbonate; Acidic agents such as tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate, fumaric acid, sodium fumarate, and glucono delta lactone, which are used as swelling agents in combination with gas generating agents. emulsifiers such as glycerin fatty acid esters and lecithin; pH adjusters such as organic acids and organic acid salts; water; salt; pigments; fragrances; sweeteners; and various quality improvers.

When preparing cake batter, the other ingredients mentioned above (it is preferable to remove lumps and lumps with a sieve or net) may be added and stirred separately to the intermediate batter. Some or all of them may be mixed in advance and then added and stirred. In the present invention, even if other ingredients are added to the intermediate dough without being separately formed into a dough and stirred, a good cake-like dough with high stability can be obtained, which is preferable from the viewpoint of convenience. In the present invention, in order to obtain a cake batter with higher stability, the specific gravity of the cake batter is preferably 0.70 g/cm ³ or less, and 0.40 to 0.60 g/cm ³ . is more preferable, and particularly preferably 0.45 to 0.55 g/cm ³ .

The present invention also relates to cake dough obtained by the production method of the present invention. Although the cake batter of the present invention is manufactured by a simple method of preparing an intermediate batter containing egg whites, adding other ingredients to the intermediate batter, and stirring the batter, the air bubbles are broken and reduced. It is a highly stable cake batter with suppressed oxidation.

The present invention also relates to a method for producing cakes that includes a step of heating cake batter obtained by the production method of the present invention, and cakes obtained by the method. By heating the cake dough obtained by the manufacturing method of the present invention by baking, frying, steaming, microwave heating, etc., it has a unique texture of bubbles that can be obtained by the separate method, and has elasticity and softness. It is possible to produce cakes with a texture that is soft and moist. In the present invention, the cake is not particularly limited as long as it has a sponge-like internal phase. Examples include sponge cake, bousses, pancakes, soufflé cakes, cake donuts, steamed cakes, and the like.

Hereinafter, the present invention will be explained in detail with reference to Examples.
1. Various manufacturing methods for cakes (1) Separate method (Reference example 1)
(a) Prepare an intermediate dough (meringue) according to the formulation shown in Table 1. Specifically, while whipping egg whites with a mixer, add sugar in 1/3 portions at a time until the egg whites are whipped to the specific gravity shown in Table 1.
(b) Using the formulation shown in Table 1, in a separate bowl from (a), first beat the egg yolks with a mixer, add sugar, and whisk while pouring over a hot water bath. When the temperature of the dough reaches about human skin temperature, remove it from the hot water bath and whisk.
(c) Add about 1/4 of the meringue from (a) to the whipped egg yolk batter (b), mix with a rubber spatula to soften the egg yolk batter, and then mix with the remaining meringue. After that, sprinkle the sifted flour over the entire surface of the dough, mix quickly so as not to crush the air bubbles, then add the liquid fat and mix again. The final specific gravity of the cake batter is as shown in Table 1.
(d) Put 350g of the obtained cake batter into a No. 6 round mold and bake at 180°C for 35 minutes.
(2) Joint arrangement method (reference example 2)
(a) Using the composition shown in Table 1, first beat whole eggs with a mixer, add sugar, and whisk while pouring over a hot water bath. When the temperature of the dough reaches about human skin temperature, remove it from the hot water bath and whisk. After that, sprinkle the sifted flour over the dough, mix quickly with a rubber spatula, then add the liquid fat and mix again. The final specific gravity of the cake batter is as shown in Table 1.
(b) Put 350g of the obtained cake batter into a No. 6 round mold and bake at 180°C for 35 minutes.
(3) All-in mix method (Reference example 3)
(a) Mix all ingredients using a mixer according to the formulation shown in Table 1. The final specific gravity of the cake batter is as shown in Table 1.
(b) Put 350g of the obtained cake batter into a No. 6 round mold and bake at 180°C for 35 minutes.
(4) Examples and Comparative Examples (a) Prepare intermediate dough according to the formulations shown in Tables 1 to 4. Specifically, after lightly loosening the egg whites with a mixer, the entire amount of sugar is added and finally whipped to the specific gravity shown in Tables 1 to 4.
(b) Add all ingredients to the intermediate dough of (a) according to the formulations shown in Tables 1 to 4, and mix with a mixer. The final specific gravity of the cake batter is as shown in Tables 1 to 4. The dough kneading temperature was adjusted to about 20 to 25°C.
(c) Put 350g of the obtained cake batter into a No. 6 round mold and bake at 180°C for 35 minutes.
2. Method for Measuring Intermediate Dough Specific Gravity and Final Dough Specific Gravity A measuring container having a volume of 100 cm ³ was filled with intermediate dough or cake dough, and the mass of the contents was measured and calculated.

3. Evaluation of cake batter and cakes (1) Dough stability After preparing each cake batter, measure the specific gravity after leaving it to stand for 60 minutes, and determine the range of change (increase in specific gravity) from the final specific gravity. Evaluation was made based on the following criteria.
5: Less than 0.01 (very high fabric stability)
4: 0.01-0.03 (high fabric stability)
3: 0.03 to 0.05 (slightly high fabric stability)
2: 0.05 to 0.07 (fabric stability is slightly low)
1: More than 0.07 (fabric stability is low)
(2) Texture After each cake was baked and cooled at room temperature, the texture was evaluated using the following evaluation criteria. The scores were determined by a panel of five trained experts.
5: Very fluffy 4: Strong fluff 3: Slightly fluffy 2: Slightly fluffy 1: Weak fluff (3) Inner phase After baking each cake, leave it at room temperature. After cooling, the cross section was observed and the internal phase was evaluated. The evaluation consisted of 5 points for internal phase (slightly large texture with horizontal openings) using the separate method (reference example 1) shown in Figure 1 (a), and 5 points for the internal phase (slightly large texture with horizontal openings), and the all-in mix method (reference example 1) shown in Figure 1 (b). A score of 1 to 5 was given, with 1 point for the inner texture (round, fine, and tight texture) according to 3). The scores were determined by a panel of five trained experts.

As shown in Table 1, an intermediate dough is prepared by whipping ingredients including egg whites so that the specific gravity becomes 0.30 g/cm ³ . The cake batter obtained by the method of Example 1, in which cake batter is prepared by adding and stirring all other ingredients including The phase evaluation was also very good. On the other hand, in the separate making method of Reference Example 1, in which egg whites and egg yolks are whipped separately and then mixed to prepare the dough, the texture and internal phase of the baked cakes were evaluated very well, but the dough was not stable. sex was low. Even with the co-making method of Reference Example 2 in which the dough was prepared by whisking whole eggs, the texture and internal texture of the cakes baked were relatively good, but the dough stability was low. In addition, in the all-in-mix method of Reference Example 3, in which all ingredients are mixed, the dough stability was very high, but the evaluation of the texture of the baked cakes was inferior to the separate and co-mix methods. , the Minister of Home Affairs' evaluation was low. Therefore, according to the method of the present invention, it is possible to prepare a cake dough that has the same dough stability as the all-in mix method and can bake cakes that have the same texture and internal structure as the separate method. It was done.

Table 2 shows the results of preparing cake batters by changing the specific gravity of the intermediate batter in the method of Example 1 and investigating the influence of the specific gravity of the intermediate batter. As shown in Table 2, in Example 2 where the specific gravity of the intermediate dough was 0.25 g/cm ³ and Example 3 where the intermediate dough had a specific gravity of 0.40 g/cm ³ , the dough stability was good and the texture and internal phase were good. The evaluation was also good. On the other hand, in Comparative Example 1, in which the specific gravity of the intermediate dough was 0.15 g/cm ³ , the dough stability was low ^, and the evaluation of texture and internal phase was also lower; The stability and texture evaluations were lower, and the internal phase evaluation was lower. Therefore, it was suggested that the specific gravity of the intermediate dough must be 0.25 to 0.40 g/cm ³ .

Table 3 shows that cake batters were prepared using the method of Example 1 by changing the sugar content in the intermediate batter, the blending amount of flour materials, and the blending amount of foaming emulsified oil and fat as other ingredients. This is the result of investigating the influence of the blended amount of materials. As shown in Table 3, even in Example 4 where the content of saccharides (sugar) in the intermediate dough was 16.7% by mass and Example 5 where it was 58.3% by mass, cake doughs with good dough stability were obtained. It was confirmed that cakes with good texture and internal phase were obtained. These evaluation results suggested that the sugar content in the intermediate dough is preferably 15 to 60% by mass. In addition, cake dough with good dough stability was obtained in Example 4 where the blending amount of the flour material was 333 parts by mass with respect to 100 parts by mass of the intermediate dough, Example 6 where it was 250 parts by mass, and Example 7 where it was 100 parts by mass. It was confirmed that cakes with good texture and internal phase were obtained. These evaluation results suggested that the blending amount of the flour material is preferably 100 to 300 parts by mass based on 100 parts by mass of the intermediate dough. Furthermore, regarding the amount of foaming emulsified oil/fat blended, based on the whole cake dough, Example 8, which contained 1.4% by mass, and Example 9, which contained 3.7% by mass, showed good dough stability. It was confirmed that a cake dough was obtained, and the cake had good texture and internal texture. On the other hand, in Comparative Example 3 in which foamable emulsified fat was not blended, dough stability was low, and evaluations of texture and internal phase were also low. These evaluation results suggested that the inclusion of foamable emulsified oil and fat is essential, and that the content of foamable emulsified oil and fat in the cake batter is preferably 1 to 4% by mass.

Table 4 shows the results of preparing cake batters by changing the final specific gravity of the cake batter in the method of Example 1, and investigating the influence of the specific gravity of the cake batter. As shown in Table 4, the final specific gravity of the cake batter was Example 10 with a final specific gravity of 0.35 g/cm ³ , Example 11 with a final specific gravity of 0.40 g/cm ³ , Example 12 with a final specific gravity of 0.60 g/cm ³ , and Example 12 with a final specific gravity of 0.40 g/cm 3 . It was confirmed that even in Example 13 with a concentration of 70 g/cm ³ , a cake dough with good dough stability was obtained, and a cake with good texture and internal texture was obtained. These evaluation results suggested that the specific gravity of the cake dough is preferably 0.70 g/cm ³ or less, and more preferably 0.40 to 0.60 g/cm ³ .

As described above, the steps include a step of whipping a material containing egg white to prepare an intermediate dough, and a step of adding and stirring another material containing a foamable emulsified oil to the intermediate dough to prepare a cake dough, The specific gravity of the intermediate dough is 0.25 to 0.40 g/cm ³ by a method for producing cake dough, which is characterized by a specific gravity of 0.25 to 0.40 g/cm 3 . It has been shown that it is possible to easily and stably produce cakes that have fine air bubbles and a texture that is elastic, fluffy, and moist.

Note that the present invention is not limited to the configuration and examples of the embodiments described above, and various modifications can be made within the scope of the gist of the invention.

According to the present invention, the texture is elastic, fluffy, and moist, with slightly larger air bubbles that open laterally, similar to that obtained by a separate method in which meringue is separately prepared by whipping egg whites. Cakes can be easily and stably produced even on an industrial mass production line.

Claims (6)

A step of whipping a material containing egg whites to prepare an intermediate dough, and adding to the intermediate dough a flour material consisting of grain flour and/or starch, and other materials including foamable emulsified oil and fat, and stirring the mixture to form a cake. Including the step of preparing similar dough,
A method for producing cake batter, characterized in that the intermediate batter has a specific gravity of more than 0.25 to 0.40 g/cm ³ . The method for producing cake dough according to claim 1, wherein the intermediate dough contains 15 to 60% by mass of sugars. The method for producing cake dough according to claim 1 or 2, wherein the amount of the flour material is 100 to 300 parts by mass based on 100 parts by mass of the intermediate dough. The method for producing cake dough according to any one of claims 1 to 3, wherein the amount of the foamable emulsified oil and fat blended is 1 to 4% by mass based on the cake dough. The method for producing cake dough according to any one of claims 1 to 4, wherein the cake dough has a specific gravity of 0.70 g/cm ³ or less. A method for producing cakes, comprising the step of heating cake batter obtained by the production method according to any one of claims 1 to 5.