JPH0373253B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a cake composition suitable for a relatively thin sheet-like cake.

Roll cakes, pyramid cakes, and home-baked Baumkuchen are made by baking sheets of dough and forming them into rolls, or by stacking sheets of dough in layers and baking them.

Generally, when baking these relatively thin sheets of dough, air bubbles tend to occur unevenly, making the surface uneven, and those areas tend to be over-fired, resulting in so-called blisters. It was hot. To prevent this blistering, measures have been taken to soften the dough by using a large amount of water, or to increase the specific gravity of the dough by stirring for a long time after adding fat and oil. However, these methods have the disadvantage that even though the blistering phenomenon can be suppressed, the cake does not rise sufficiently and has a poor texture. Another idea was to use a slow-acting leavening agent, but since thin dough requires a short baking time, unreacted leavening agent remains, which is unfavorable for the taste of the cake.

Therefore, the present inventors conducted various studies to solve these problems, and found that the starch-containing food powder and/or powdered oil and fat present in the dough at the time of baking the dough have a particle size within a specific range. It has been found that the problem can be solved by using powdered oils and fats that have a melting point higher than a certain level, and by allowing them to exist in specific proportions. In other words, in order to improve the quality of cakes, it is generally said that it is preferable that the particles of raw materials such as flour used be as fine as possible; however, the present invention surprisingly incorporates coarse particles in the composition. By making it exist,
A cake with a good texture and no blisters can be obtained.

The present invention uses either or both of a starch-containing food powder with a particle size of 0.15 to 0.25 mm and a powdered oil and fat with a particle size of 0.20 to 0.80 mm and a melting point of 45°C or higher in an amount of 1 to 45 parts per 100 parts of flour. This is a sheet-like cake composition comprising a proportion of

The sheet-like cake referred to in the present invention refers to one in which the thickness of one layer of dough after baking is approximately 1 mm to 2 cm. Specifically, it includes, for example, a thin single-layer cake used for roll cakes, etc., and this single-layer cake. A multi-layered cake made by layering several layers, or a layered cake made by repeating the process of pouring a thin layer of batter on top of it, baking it, then pouring a thinner layer of batter on top of it, and then baking it, like a pyramid cake or Baumkuchen made at home. Examples include cake.

To explain the structure of the present invention in detail, the starch-containing food powder referred to in the present invention includes grain flours such as rice, wheat, and corn, soybean flour, legumes such as bean paste, and processed products thereof, and potatoes such as potato flour. It refers to food powders containing starches such as or gelatinized products thereof, and the particle size must be in the range of 0.15 to 0.25 mm. If the particle size is larger than the above range, the internal phase of the cake will be coarse, which is undesirable in terms of taste and texture, and if it is smaller, the object of the present invention cannot be achieved.

The powdered oils and fats referred to in the present invention may be vegetable oils or animal oils that can be powdered at room temperature, and the base oils include, for example, soybean oil, cottonseed oil, corn oil, safflower oil, palm oil, and rapeseed oil. , vegetable oils and fats such as kapok oil and coconut oil, beef tallow, pork fat,
Examples include hydrogenated and hardened animal fats and oils such as fish oil and whale oil, and these may be used alone or in combination of two or more. In the present invention, these oils and fats are used in powder form with a particle size of 0.20 to 0.80 mm and a melting point of 45° C. or higher. The melting point in the present invention is the temperature at which the fat becomes 100% liquefied.
If the particle size of the powdered oil or fat is larger than the above range, the oil or fat will not melt during baking and the texture of the cake will be rough, which is undesirable.If the particle size is small, it will cause an increase in the viscosity of the dough, which will cause the cake to burn. Cracks are more likely to occur. Furthermore, if the melting point of the powdered oil or fat is lower than 45° C., the same phenomenon as when the particle size is small occurs, which is undesirable.

In the present invention, either or both of the starch-containing food powder and powdered oil and fat are contained, and the content ratio thereof is 1 to 45 parts per 100 parts of grain flour such as wheat flour, which is the base of the composition. When containing only starch-containing food powder, it is preferably 5 to 45 parts per 100 parts of flour, and when containing only powdered oil and fat, it is preferably 1 to 35 parts. Furthermore, when both starch-containing food powder and powdered oil or fat are contained, the total amount of both may be 1 to 45 parts.

Further, other components other than the starch-containing food powder and/or powdered oil in the sheet cake composition of the present invention include grain flours such as wheat flour, sugars,
Examples include eggs. The grain flour such as wheat flour referred to herein differs from the starch-containing food powder described above, and has a particle size (less than about 0.13 mm) that is generally used for cakes, etc., and the finer the grain, the better. Additives may be added in addition to the above-mentioned components.

A sheet cake made using the cake composition of the present invention has a smooth skin without blistering, and the taste and texture are not impaired. In addition, layered cakes have excellent adhesion between layers, allowing confectionery such as Baumkuchen to be easily produced.

The present invention will be specifically described below with reference to Examples.

Example 1 100 parts of wheat flour (particle size 0.12 mm or less), 180 parts of sugar,
2 parts of swelling agent and bleached bean (particle size composition is
38% portion less than 0.088~0.15mm, particle size 0.15~0.21mm
A composition for a roll cake was obtained by mixing 70 parts (62% of the total amount).

As a control, a roll cake composition was obtained using bleached bean paste with a fine particle size (particle size 0.088 to 0.124 mm) in place of the bleached bean paste described above.

1 part of an emulsifying foaming agent and 80 parts of whole eggs were added to 100 parts of the above two compositions, mixed, and baked in an oven to obtain a roll cake sheet. The surface of the roll cake sheet of the present invention was flat and uniformly browned, but the control roll cake sheet had blisters.
It had an uneven shape, and the convex portion had a burnt color.

Example 2 100 parts of wheat flour (same as Example 1), 110 parts of sugar,
20 parts of shortening (melting point 27°C), 3 parts of swelling agent, and rice flour (15% particle size is less than 0.061 to 0.15 mm, 85% is 0.15 to 0.21 mm)
20 parts were mixed to obtain a roll cake composition.

Example 3 100 parts of flour (same as Example 1), 160 parts of sugar,
20 parts of toning (same as in Example 2), 10 parts of emulsified fat, 2 parts of swelling agent, and pine potato flour (60 parts with particle size composition of 0.061 to less than 0.15 mm)
%, 0.15-0.25 mm portion 40%) were mixed to obtain a composition for pyramid cake.

Application Example 60 parts of whole eggs, 12 parts of butter, and 6.4 parts of starch syrup were added to 100 parts of the pyramid cake composition of Example 3 and mixed to prepare a dough. A small amount of this dough was poured into a bowl and baked in an oven. Next, the batter was again poured on top of it and baked, and this process was repeated to obtain a pyramid cake.

Example 4 100 parts of flour (same as Example 1), 100 parts of sugar,
60 parts of butter powder (melting point: 33°C), 20 parts of emulsified fat and oil, and 2 parts of swelling agent, and highly hardened coconut oil powder (melting point: 47°C).
℃, particle size 0.21 to 0.59 mm) were mixed to obtain a composition for pyramid cake.

As a control, in place of the above-mentioned highly hardened coconut oil powder, fine-particle highly hardened coconut oil powder (melting point 47
℃, particle size 0.088 to 0.177 mm) to obtain a composition for pyramid cake.

A dough was prepared by mixing 100 parts of the above two pyramid cake compositions with 35 parts of whole eggs and 14 parts of water.
This dough was baked in the same manner as in the applied example to obtain a pyramid cake.

When the cross section of the pyramid cake of the present invention was observed, the layers were uniform in thickness, but in the control, the layers were disordered and uneven, and the adhesion between the layers was also insufficient.

Example 5 100 parts of wheat flour (same as Example 1), 120 parts of sugar,
A composition for Baumkuchen was obtained by mixing 30 parts of extremely hardened soybean oil powder (melting point: 68° C., particle size: 0.21-0.59 mm) with 10 parts of emulsified oil and fat and 3 parts of an expanding agent.

As a control, a composition for Baumkuchen was obtained by using mildly hardened soybean oil powder (melting point: 30°C, particle size similar to Example 5) instead of the extremely hardened soybean oil powder.

125 parts of whole eggs and 11.5 parts of butter were added to 100 parts of each of the above two compositions and mixed to prepare dough. This material was poured into a box-shaped container to a thickness of 1 mm and baked in a toaster oven. Next, more dough was poured on top of this baked dough, and this process was repeated to obtain Baumkuchen. The Baumkuchen of the present invention had uniform thickness of each layer, but the control one had blistering, so the thickness of each layer was not uniform, and the adhesion between the layers was insufficient, resulting in collapse. There were things to do.

Example 6 100 parts of wheat flour (same as Example 1), 120 parts of sugar,
40 parts of the bleached bean paste used in Example 1 and 20 parts of the extremely hardened soybean oil powder used in Example 5 were added to 20 parts of emulsified fat and oil and 3 parts of the swelling agent and mixed to obtain a composition for Baumkuchen.

Claims (1)

[Scope of Claims] 1. Either or both of a starch-containing food powder with a particle size of 0.15 to 0.25 mm and a powdered oil and fat with a particle size of 0.20 to 0.80 mm and a melting point of 45°C or higher per 100 parts of flour. A sheet-like cake composition characterized in that the composition contains the following: -45 parts by weight. 2. The sheet cake composition according to claim 1, characterized in that the starch-containing food powder is contained in a proportion of 5 to 45 parts. 3. The sheet-like cake composition according to claim 1, characterized in that the powdered oil and fat is contained in a proportion of 1 to 35 parts.