JPH03251134A - Cake mix - Google Patents

Abstract

PURPOSE:To impart sufficient preservation quality to a cake mix in distribution and enable obtaining of a high quality cake without taking much time in eating by dividing all the raw materials required to produce the cake into powder and a paste and packaging the raw materials. CONSTITUTION:The above-mentioned cake mix containing a package (A) containing powder composed of wheat flour, an inflating agent, etc., and a package (B) containing a pasty material composed of an egg, saccharides, fats, oils, etc., assembled in a package (C). The pasty material preferably has <=0.92 water activity and 0.5-1g/ml specific gravity. The material of the package (A) is not especially limited if it has airtightness. On the other hand, the material of the package (B) is not especially limited if it has water, oil resistance and airtightness. The package (C) is not especially limited; however, a container of a material having >=220 deg.C temperature of heat resistance, e.g. crystallized PET, aluminum, steel or heat-resistant paper is preferred.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a novel cake mix in which powder and paste-like materials are packaged separately, and more specifically, the present invention relates to a novel cake mix in which powder and paste-like materials are packaged separately. , also relates to a cake mix that can easily produce a fine-textured, good-quality cake.

(Prior Art) Conventionally, cake mixes include powdered cake mixes and pasty cake mixes.

There are two more types of the former; one is a cake mix that is mixed with water and then baked in an oven or the like.

This type of cake mix has a poor flavor and a poor quality cake. In the other method, separately prepared eggs, butter, etc. are added to a cake mix, mixed and stirred, and then baked in an oven or the like. This type of cake mix is inconvenient as it requires time and effort to prepare ingredients.

The latter is baked directly in an oven or the like. Although this type of cake mix is convenient, it only has a shelf life of about one week in chilled distribution, and its quality deteriorates significantly over time.

(Problems to be Solved by the Invention) The present invention solves all of the conventional problems in that it has sufficient preservability during distribution and can provide high-quality cakes without much effort at the time of consumption. The purpose is to provide a cake mix that has been dissolved.

(Means for Solving the Problems) The present inventors have found that the above problems can be achieved by packaging all the raw materials necessary for cake production separately into powder and paste. The gist of the present invention, which was completed based on the above knowledge, is to package a package A containing a powder made of wheat flour, a leavening agent, etc., and a package B containing a paste-like substance made of eggs, sugars, fats and oils, etc. This is a cake mix characterized by being stored in a body C.

The present invention will be explained in detail below.

In the present invention, the package A stores flour, a leavening agent, and the like. The mixing ratio of flour and leavening agent is 100: by weight.
About 0.5 to 8 is preferable.

The package B stores a paste-like substance consisting of eggs, sugars, fats and oils, and the like. The paste-like material preferably has a water activity of 0.94 or less and a specific gravity of 0.5 to Ig/paper. The water activity of a paste primarily affects its shelf life. Further, the specific gravity of the paste-like material affects the physical properties of the cake after baking. Specifically, its specific gravity is 0.
If it is less than 5g/d, when baking a cake at home,
Shriveling tends to occur after taking it out of the oven (on the contrary, if the specific gravity exceeds 1 g/I11, the air content is low, so the texture is low and the texture is poor.

The above-mentioned powder and paste were stored in packages A and B, respectively, at a weight ratio of 1:2 to 3.5, and
This is stored in package C. Here, the material used for the package A is not particularly limited as long as it has airtightness. On the other hand, the material used for the package B is not particularly limited as long as it has water resistance, oil resistance, and airtightness. In addition, although the package C is not particularly limited,
Heat-resistant containers, e.g. crystallize
d) Preferably, the container is made of a material with a heat resistance temperature of 220° C. or higher, such as PET, aluminum, steel, or heat-resistant paper. Further, even if the package C itself is not a heat-resistant container, it is preferable that the package C includes the above-described heat-resistant container. That is, if a heat-resistant container is used, it is possible to open packages A and B at home, put the powder and paste into the container, mix them, and then heat the container to make a cake. It is convenient because it can be done.

An example of a method for producing the above paste-like product will be described below.

First, prepare the eggs. Preferably, the eggs are mixed with a hydrophilic emulsifier and a polysaccharide. Examples of the hydrophilic emulsifier include emulsifiers having an HLB of 7 to 16, such as sucrose fatty acid ester, polyglycerin fatty acid ester, and hydrophilic lecithin. The emulsifier is egg 100
0 to 3 parts by weight in case of sucrose fatty acid ester
It is preferable to mix parts by weight. As poly*i, water-soluble ones that can increase viscosity without becoming gel-like can be exemplified, such as xanthan gum, guar gum, locust bean gum, tracanth gum, and tamarind gum. Among the above polysaccharides, xanthan gum is most preferable in that it has a low viscosity when stirred and a high viscosity when left still, so that it has good stirring efficiency. The polysaccharide is egg 10
0-0.4 parts by weight for xanthan gum
It is preferable to mix parts by weight. Further, it is preferable to mix 0.3 to 1 part by weight of salt per 10 parts by weight of eggs, as this improves the flavor.

Although saccharides may be added at any time during the preparation of the paste, it is preferable to add them before the step of heating the eggs, since this can prevent the eggs from coagulating during heating.

As the wt type, in addition to using sugar alone, it is also possible to mix sugar with one or more types of sugars such as maltitol, maltose, glucose, fructose, sorbitol, starch syrup, and high-fructose corn syrup. The above sugars are added in an amount of 70 to 150 parts by weight per 100 parts by weight of eggs. Next, in order to sterilize the eggs, reduce the egg odor that occurs during storage, and improve the floating properties that occur during baking, the eggs are heated at a temperature of 55 to 85°C.
, uniformly heated for 1 to 1800 seconds. At this time,
If the heating temperature is less than 55°C, the sterilization of eggs, the reduction of egg odor that occurs during storage, and the improvement of floating during baking, which worsens during storage, will be insufficient, and if the heating temperature exceeds 85°C,
Since the eggs coagulate, the effects of the present invention cannot be achieved. *If i is not added at the above period, the product temperature is 55-60℃1
Heating is performed for a time of 60 to 1800 seconds. As the heating method, it is preferable to use a method that allows the whole egg to be heated uniformly, such as a method of stirring while boiling in water.

The eggs are then cooled until the temperature reaches 15 to 25°C. When the product is cooled until the temperature is less than 15℃, and 2
If cooling is stopped at a temperature exceeding 5°C, it becomes difficult to contain air bubbles when mixing and stirring with oil and fat in the next step, resulting in a hard texture of the finished cake. As for the cooling method,
natural cooling, a method in which the container containing the treated eggs is immersed in cold water;
Any method of forced cooling such as refrigerating in a refrigerator or the like may be used. Note that after heating and cooling, a little less than 1% of water has evaporated, so it is preferable to add the evaporated water and mix. The eggs subjected to the above treatment are hereinafter referred to as treated eggs.

Next, apart from the above-mentioned treated eggs, one or more types of fats and oils such as margarine, butter, and shortening having a temperature of 10 to 30° C. are prepared. If the product temperature is less than 10°C, the oil or fat will be hard and difficult to knead, and if the product temperature exceeds 30°C, the oil or fat will be too soft and will not contain air bubbles during kneading. , the texture becomes hard when eaten after cooking.

It is preferable to knead the above-mentioned fats and oils. To moisten the finished cake, add 1 to 20 parts by weight of a vegetable oil that is liquid at room temperature, such as rapeseed oil, soybean oil, sunflower oil, corn oil, salad oil, palm oil, etc. per 100 parts by weight of the above fats and oils.
Seeds or more may be mixed with the above oil or fat.

Moreover, it is preferable to mix a lipophilic emulsifier with the oil or fat. Examples of the lipophilic emulsifier include emulsifiers having an HLB of 1 to 7, such as glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and lecithin. In the case of glycerin fatty acid ester, the emulsifier is preferably mixed in an amount of 0 to 3 parts by weight per 100 parts by weight of oil or fat. The fats and oils subjected to the above treatment are hereinafter referred to as treated oils.

Next, the treated eggs are mixed with the treated oil and stirred to obtain a mixture. The processed egg contains 150 to 3 parts by weight per 100 parts by weight of the processed oil.
00 parts by weight, preferably 200 to 250 parts by weight. The above mixture is further mixed with alcohol in an amount of 1 to 4% by weight based on the paste-like material to improve the preservability. Examples of the alcohol include liqueurs such as rum, brandy, and curacao, and food-grade ethyl alcohol may be used as it is or mixed with the above-mentioned rum, brandy, curacao, or the like. In any of the above cases, the amount of alcohol contained is 1 to 4% by weight based on the paste. If the alcohol content is less than 1% by weight, the preservability will be poor, and if it exceeds 4% by weight, the alcohol odor will be strong, the float will be small, and the texture will be poor. Further, water such as milk may be appropriately mixed into the above mixture as desired.

A paste-like material can be obtained by such a method.

The cake mix in the present invention has a temperature of 0 to 1 in chilled distribution.
It is suitable for storage at 0° C., which is an important storage condition for stabilizing the emulsion of the paste in package B and inhibiting microbial growth. Further, under the above conditions, storage for about one month is possible.

(Example) A cake mix was produced in the following manner.

Package A: 75 out of a mixture of 1000g of wheat flour and 40g of leavening agent
A package A was obtained by sealing and filling a flat KNY/PE bag with a packaging material thickness of 65 μm and a size of 100 m + 70 m.

Package B: In a bowl, 220 g of chicken eggs, 11128 g of sand, 99 g of powdered sorbitol, 7.5 g of maltose, 5 g of skim milk powder, H
LBII sucrose fatty acid ester 2.3g, salt 1.4
g, add 0.4 g of xanthan gum and mix,
13 g of maltitol was added and mixed. Next, this was heated in a water bath to 75°C, held at that temperature for 10 minutes, and then the bottom of the ball was immersed in cold water and cooled until the product temperature reached 20°C. Thereafter, 5 g of evaporated water was added and mixed to obtain 476.6 g of treated eggs.

In addition to the above-mentioned treated eggs, margarine 106 with a product temperature of 20℃
g, 91 g of shortening, and 0.2 g of heat-melted glycerin fatty acid ester with HLB 3.5 were kneaded to make 197 g.
．． 2g of treated oil was obtained.

Next, 444 g of the treated eggs and 32 g of milk were added to 197.2 g of the treated oil, mixed and stirred, and then 34 g of rum with an alcohol content of 45% (2.2 g for the paste)
707.% by weight of alcohol), mixed and stirred.
2 g of paste was obtained. The water activity of the paste-like material was about 0.90, and the specific gravity was 0.65 g/-.

236 g of the above paste-like material was hermetically packed into a flat NY/PP bag measuring 11 l, 10 mm x 150 mm and having a packaging material thickness of 55 μm to obtain a package B.

Package C Packages A and B were stored in an aluminum container with a diameter of 160 mm (manufactured by Toyo Echo, foil container), and this was loaded into a paper carton to obtain cake mix package C according to the present invention. , and stored in a constant temperature warehouse at 10°C.

Package B in the above package C, that is, the state and shelf life of the cake mix paste according to the present invention, and after opening the cake mix package C according to the present invention, packages A and B. After opening the package, the powder and paste were placed in an aluminum container, mixed, and then baked in an oven at 180°C for 130 minutes.
I looked into the one on the 35th. In addition, the temperature of package C is 10°C.
It was stored in a constant temperature warehouse. The results are shown in Tables 1 and 2.

can.

From Table 1, although the paste-like cake mix according to the present invention had a tendency to have a slightly higher specific gravity, it showed almost no deterioration over time. Also, from Table 2, after manufacturing 28
For cakes made from cake mixes that are 35 days old, all items are rated "favorable" or higher, whereas cakes made from cake mixes that are 35 days old are rated "favorable" or better. and "fragrance" were only rated as "slightly favorable." That is, from Tables 1 and 2, it is recognized that the cake mix according to the present invention has a shelf life of about 1 month.

(Effect of the invention)

Claims (6)

[Claims] (1) A package A containing a powder made of wheat flour, a leavening agent, etc., and a package B containing a paste-like substance made of eggs, sugars, fats and oils, etc. are housed in a package C. cake mix. (2) The cake mix according to claim 1, wherein the pasty has a water activity of 0.92 or less. (3) The cake mix according to claim 1, wherein the paste has a specific gravity of 0.5 to 1 g/ml. (4) The cake mix according to claim 1, wherein the weight ratio of the powder and the paste is 1:2 to 3.5. (5) The paste-like substance is heated to 55-85°C, 1-1
Heat uniformly for 800 seconds, then reduce the temperature to 15-25
2. The cake mix according to claim 1, which is obtained by adding the mixture cooled to a temperature of .degree. C. to oil and fat, mixing and stirring, and then adding alcohol and stirring and mixing. (6) The amount of alcohol added is 1 for the paste.
6. The cake mix of claim 5, wherein the cake mix is .about.4% by weight.