JPH0649A - Premix for sponge cake and production of sponge cake - Google Patents

Abstract

PURPOSE:To obtain a premix for a sponge cake capable of providing the cake having fine surface texture and good finish and the sponge cake having good texture and a method for producing the sponge cake. CONSTITUTION:The premix for a sponge cake is characterized by including an amino acid selected from the group consisting of cysteine, cystine and glutathione therein. Furthermore, the objective method for producing the sponge cake is composed of steps for adding an egg or water or a mixture thereof to the premix for the sponge cake and, as necessary, cow's milk, an emulsifying agent or an inflating agent thereto, mixing and stirring the mixture and then baking the prepared dough.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sponge cake premix and a method for producing a sponge cake using the premix. In particular, the present invention relates to a premix for sponge cake, which contains a specific sulfur-containing amino acid to obtain a cake having further improved quality and texture.

[0002]

2. Description of the Related Art Generally, sponge cakes include short cake stands, swiss rolls, steamed cakes, bushes, etc., which are usually wheat flour, eggs and sugars (sugars), respectively. Is mixed in almost equal amount,
If desired, oils and fats, water, an emulsifier, an alkaline agent (swelling agent), etc. are added and mixed to prepare a dough containing air bubbles, which is cast in a mold and baked. Conventionally, in order to easily make such a sponge cake at home, sponge cake premixes of various formulations in which flour, sugars, oils and fats, emulsifiers or expanding agents are mixed in advance are known. (For example, JP-A-63-258529). However, the sponge cake produced by using the conventional premix for sponge cake as described above is not sufficiently satisfactory in terms of the texture of the product (particularly the state of the cut surface) and the texture such as melting in the mouth. Improvement is desired.

In a method of manufacturing bread including fermentation and baking steps, organic acids such as cystine or methionine and carboxylic acid, or lactic acid bacteria are added to the dough for the purpose of improving the volume and obtaining bread with good flavor. A method of adding is known (Japanese Patent Laid-Open Nos. 56-121428 and 56-121429).

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to obtain a sponge cake premix capable of obtaining a cake having a uniform texture and a good finish, and a sponge cake having a good texture, and a production thereof. To provide the law.

[0005]

Means for Solving the Problems The present inventor has conducted extensive studies to improve the texture and texture of the above products. As a result, they have found that the texture and texture of the product can be improved by using a premix for sponge cake containing a sulfur-containing amino acid selected from the group consisting of cysteine, cystine and glutathione, and completed the present invention. . By the way, in the manufacture of bread, it is said that the texture of the product is improved by adding cysteine, cystine and glutathione. This is because during mixing during the preparation of the dough, the exchange reaction of the -SS-bonding group and the -SH group of the protein in flour, which is present in large amounts, is promoted by these, and many gluten network structures are formed. It is thought to be for. On the other hand, in general, for cakes, in order to finish the product more softly, the dough is prepared in such a manner that a gluten network structure by kneading like bread is not formed as much as possible. That is, wheat flour is added at the last stage of dough preparation, and is prepared in such a manner that the bubbles formed in the previous stage are not destroyed as much as possible and that they are uniformly mixed. Despite such a structural difference from the bread, a preferable cake is obtained mainly through the -SH group or the -SS- linking group of the introduced amino acid during the dough preparation. It is considered that an exchange reaction of the -S-S-bonding group and the -SH group in the egg protein that is contained in a large amount in the egg is carried out, whereby a structure that efficiently traps the bubbles is formed in the dough. .

The present invention provides a premix for sponge cake, which comprises an amino acid selected from the group consisting of cysteine, cystine and glutathione. The present invention, the premix for sponge cake, eggs, water, or a mixture thereof, milk if necessary,
Provided is a method for producing a sponge cake, which comprises adding an emulsifier or a swelling agent, mixing and stirring the mixture to prepare a dough, and then baking the dough.

The preferred embodiments of the present invention are as follows. (1) An amino acid selected from the group consisting of cysteine, cystine and glutathione is contained in the premix for sponge cake in an amount of 0.1 to 2.0% by weight. (2) 10 to 60% by weight of eggs in the sponge cake dough
It is added in the range of.

[Detailed Description of the Invention] The premix for sponge cake of the present invention will be described in detail below.
The sponge cake premix of the present invention is characterized by containing an amino acid selected from the group consisting of cysteine, cystine and glutathione. As described above, the amino acid as described above has a —SH group, or
It contains an S—S— linking group. -S-S- in proteins contained in flour and eggs in the premix during dough preparation
From the viewpoint of facilitating the exchange reaction of the bonding group or -SH group to form a structure that traps bubbles efficiently, it can be said that cysteine having a -SH group having high reaction activity or glutathione is preferable. In addition, cystine has relatively high stability and is effective in the present invention. In the present invention, the amino acid selected from the group consisting of cysteine, cystine and glutathione is contained in the premix for sponge cake at 0.1 to 2.0% by weight (preferably 0.15 to 1.5% by weight). Preferably.

The sponge cake premix of the present invention is the same as the conventional general sponge cake premix except that it contains cysteine, cystine or glutathione. That is, the premix for sponge cake of the present invention comprises 1 to 50% by weight of flour, 1
This is a composition in which -60% by weight of saccharide and 0-30% by weight of fats and oils are used as a basic composition, and various additives are added as necessary.

The components will be described in detail below.
There is no particular limitation on the type of flour used in the premix for sponge cake of the present invention. That is, unbleached wheat flour which does not use a bleaching agent or wheat flour improving agent, bleached wheat flour, or heat-treated wheat flour as described in JP-A-62-96032 and JP-A-63-258529. Either can be used. In the present invention, the effect is particularly great in the case of unbleached wheat flour. The wheat flour is preferably prepared so as to be contained in the premix for sponge cake in an amount of 10 to 40% by weight.

The saccharides used in the premix for sponge cake of the present invention include monosaccharides, disaccharide sugars, sugar derivatives (sugar alcohols, etc.), oligosaccharides, dextrins and the like. Specifically, glucose, xylose,
Monosaccharides such as fructose, and saccharose, lactose,
One type or two or more types can be appropriately selected and used from disaccharides such as maltose and sugar derivatives such as sorbitol and mannitol, oligosaccharides such as maltooligosaccharides and fructooligosaccharides, and dextrin. However, the saccharides that can be used in the present invention are not limited to these. The saccharides are preferably contained in the hot cake premix in the range of 10 to 40% by weight.

As the oil and fat used in the premix for sponge cake of the present invention, margarine, shortening and butter can be used. Powdered oils and fats can also be used. However, the fats and oils that can be used in the present invention are not limited to these. The oil and fat is preferably contained in the premix for sponge cake in an amount of 2 to 20% by weight.

Examples of additives that can be added to the sponge cake premix of the present invention include swelling agents, emulsifiers, seasonings, spices, flavors, colorants, and vegetable powders.

A sponge cake dough using the premix for sponge cake of the present invention can be prepared by mixing the above-mentioned components in a predetermined ratio and then mixing them by a conventional method. When preparing the cake dough, eggs (whole eggs) or a mixture of eggs (whole eggs) and water is usually used, but milk, cream, etc. may be added in addition to the above. Normally, 10 eggs are added to the sponge cake dough.
-60 wt% (preferably 20-50 wt%) is added. The dough is prepared so that the gluten network is not formed as much as possible as described above. The dough thus obtained is baked using a mold as described above to obtain a sponge cake according to the present invention.

[0015]

[Examples] The present invention will be described more specifically below with reference to Examples and Comparative Examples. However, the present invention is not limited to these examples.

[Example 1] A sponge cake according to the present invention was obtained by the following formulation and manufacturing method. Formulation of premix for sponge cake (% by weight) Wheat flour 28.01 Sugar (white sugar) 28.01 Whole egg 39.22 Water 2.8 Confectioner emulsifier 1.4 Cysteine 0.56

(Manufacturing method) Sugar (white sucrose), whole egg, water and emulsifier for confectionery are put into a mixer bowl, mixed at low speed for 30 seconds, then flour and cysteine are added thereto, and the mixture is mixed at low speed to 3
The cake dough was prepared by mixing for 0 seconds to homogenize and then whipping at high speed for 4 minutes. The temperature of the cake dough at this time was 20 ° C., and the apparent specific gravity was 0.55. 400 g each of the obtained cake dough was weighed in a baking pan of a cake having a diameter of 18 cm, and baked in an electric kiln set at 170 ± 5 ° C. for 40 minutes to produce a sponge cake according to the present invention. The sponge cake thus obtained was allowed to stand at room temperature for one day and then evaluated. The evaluation was carried out by a panel test by 10 panelists for the "texture state (cut surface state)" and "texture (melting in the mouth)" of the cake obtained above. The evaluation criteria are as follows. A: 7 out of 10 people recognized that they were good. B: 4 to 6 out of 10 persons recognized as good. C: 7 out of 10 people recognized that it was defective.

Example 2 The sponge according to the present invention was operated in the same manner as in Example 1 except that the same amount of cystine was used instead of cysteine in the premix for sponge cake in Example 1 above. I made a cake. Example 1 of the sponge cake thus obtained
It evaluated by the method similar to.

Example 3 The sponge according to the present invention was operated in the same manner as in Example 1 except that glutathione was used in place of cysteine in the premix for sponge cake. I made a cake. The sponge cake thus obtained was evaluated in the same manner as in Example 1.

[Example 4] The same procedure as in Example 1 was carried out in accordance with the present invention except that 0.28% by weight of cysteine and 0.2% by weight of cystine were used in the premix for sponge cake. A sponge cake was produced. The sponge cake thus obtained was evaluated in the same manner as in Example 1.

Comparative Example 1 A sponge cake for comparison was manufactured in the same manner as in Example 1 except that cysteine was removed in the premix for sponge cake. The sponge cake thus obtained was evaluated in the same manner as in Example 1. The above results are summarized in Table 1 below.

[0022]

[Table 1] Table 1 ──────────────────────────────────── Examples Examples Examples Examples Comparative Example 1 2 3 4 1 ──────────────────────────────────── Addition amount (% by weight) Cysteine 0.56 −−−−−− 0.28 −−− Cystine −−− 0.56 −−− 0.28 −−− Glutathione −−−−−− 0.56 −−−−−−− ─── ───────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────── ───────────────────────────────────

As is clear from the results shown in Table 1 above, the sponge cake premixes (Examples 1 to 4) according to the present invention containing at least one sulfur-containing amino acid selected from cysteine, cystine and glutathione were used. Then, a sponge cake having a good texture and a good texture can be obtained.

[0024]

EFFECTS OF THE INVENTION When the premix for sponge cake according to the present invention is used, a sponge cake having a good texture (especially, the inner state is uniform and finished) and a good texture (especially good mouthfeel) can be obtained.

Claims (2)

[Claims] 1. A premix for sponge cake, which comprises an amino acid selected from the group consisting of cysteine, cystine and glutathione. 2. The sponge cake premix according to claim 1 above is mixed with eggs, water or a mixture thereof, and if necessary, milk, an emulsifier or a swelling agent, and mixed and stirred to prepare a dough. A method for producing a sponge cake, which comprises baking.