JPH0723689A - Cake mix - Google Patents

Abstract

PURPOSE:To obtain a cake mix capable of simply and surely providing a wet and soft cake free from powdery feeling, comprising a powdery raw material containing a fat and oil raw material and caramel raw material. CONSTITUTION:This cake mix is composed of (A) a powdery raw material containing a fat and oil raw material and (B) a caramel raw material (and/or waste molasses). A premix comprising 30-45wt.% of wheat flour, 20-35wt.% of a saccharide, 18-30wt.% of powdery fats and oils and 5-18wt.% of liquid fats and oils is preferable. In the case of the premix comprising caramel and waste molasses, its blending ratio is (9-1):1.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel cake mix capable of producing high quality cakes at home, and more specifically, by blending specific raw materials, The present invention also relates to a cake mix capable of easily producing good quality cakes by adding an appropriate amount of water and, if necessary, eggs.

[0002]

2. Description of the Related Art When making full-scale cakes at home, put melted butter or shortening and sugar in a bowl, stir and mix, then put eggs in and mix well,
It is necessary to put flour in it and mix it evenly, then put it in a mold and bake it. On the other hand, in order to eliminate such complicated work, conventionally, it is a product in which flour, sugar, powdered fats and oils and the like have been powder-mixed in advance, and at the time of use, water and further eggs as necessary are added, A so-called cake mix was developed that allows you to make cakes simply by putting it in a frame and heating it,
It is sold.

However, compared to full-scale cakes made at home using butter, shortening, etc., the cakes made using the conventional cake mix have a non-uniform size of bubbles in the tissue. However, there are problems such as large cracks on the surface of cakes, lack of moisturizing feeling and fluffy feeling. Such a problem is that powdered fats and oils conventionally used in cake mixes have a method of emulsifying fats and oils and emulsifiers, proteins such as gelatin and casein, or starch with water, and spray-drying this to form a powder. As typified by this, it is considered that it is caused by powdering in an emulsified state, and various methods have been proposed as a method for solving it.

For example, as a typical example, a heat-decomposable expander is added and dissolved in an aqueous solution containing a water-soluble food substance as a main component, and this is spray-dried at a temperature above the temperature at which the heat-decomposable expander decomposes by heat. A method has been proposed in which a porous powder having a high density and a small size is produced, and then the powder is adsorbed and absorbed by the porous powder (Japanese Patent Laid-Open No. 50-160303).
In addition, the drum of the starch hydrolyzate aqueous solution of DE18 or less
A method has been proposed in which a dry powder produced by a dryer is used as a powdering base, and oils and fats are absorbed and held in the powdered base (JP-A-6-61)
3-23305).

However, in the case of powdered fats and oils obtained by these methods, (1) since the porous powder or powdered base is formed in a state where the binding force between the powder particles is weak, the resulting powdered fats and oils are deposited. However, it is not always suitable as a powdered oil and fat for cake mix, because it has drawbacks such that the oil and fat adsorbed and absorbed by a slight external pressure leaks out, and (2) the caking phenomenon easily occurs.

Further, as a means for solving such a problem, for example, a powdery system of water-soluble and crystalline sugars or a powder consisting mainly of the sugars and added water is used. The oil-and-fat-containing powder obtained by heat-treating the product to a quality of 100 to 140 ° C. to form porous irregular-shaped particles, and adding and mixing liquid oil and fat with the powder is added to wheat flour, baking powder, and, if necessary, further. There has been proposed a method for producing a cake mix, which is characterized by mixing powders with sugars, emulsifiers, milk powder, egg white powder, etc. (Japanese Patent Publication No. 1-30452).

Since the oil-and-fat-containing powder used in the production of this cake mix is obtained by absorbing oil and fat into porous amorphous particles obtained by crystallization of sugar, the oil and fat exudes under a slight external pressure. It can be said that it is excellent and does not cause a caking phenomenon even when mixed with other powder raw materials.

On the other hand, in recent years, microwave ovens, which are safe and convenient, have been rapidly and widely spread due to changes in social background such as individual eating and the rationalization of household chores. A premix for a microwave oven, which is an improved premix for a known cake or steamed bread, is being studied. As a method of obtaining a premix containing ingredients such as a microwave oven premix, for example, ingredients having a maximum particle diameter of 4000 μm or less and a specific gravity of 1.1 or less (from dried fruits, vegetable flakes, and nut slices It has been proposed to mix a premix containing a microwave oven cooking utensil containing at least one selected) (JP-A-62-96035).

On the other hand, as a method for improving the texture of a product and obtaining a product with a good texture, a method of adding xanthan gum to a material for food premix powder, etc. has been proposed (JP-A-52-128255). JP-A-63-71
No. 134). However, even if such a natural paste is blended with an ordinary basic premix, the ingredients cannot be prevented from settling, and it is not possible to obtain a cake or the like having excellent texture, flavor, and appearance. Have a point.

Therefore, in order to solve such a problem,
Develop a premix for mixing ingredients that has a good texture and flavor, is satisfied with the amount and size of the ingredients to be mixed, and has a good degree of dispersion, and that can cook cakes and steamed bread with excellent appearance. For example, 100 parts by weight of a basic premix containing wheat flour as a main component and containing 11 to 18% by weight of a powdered fat and oil was used to add a natural paste of 0.
A premix for mixing ingredients has been proposed, which is characterized by being compounded in an amount of 02 to 10 parts by weight (Japanese Patent Laid-Open No. 1-3129).
No. 58).

However, when baking a cake at home, it is not necessary to use the conventional fats and oils such as butter. When a cake mix containing fats and oils is used in advance, the cake obtained is hard and powdery. There is a problem that it will have a taste like taste, and in the industry,
There has been a strong demand for the development of a new cake mix that can basically solve this problem.

[0012]

Under these circumstances, the present inventors can fundamentally solve the problems found in the above-mentioned conventional premix products, and use the premix to make cakes at home. When baking, we have conducted intensive research with the goal of developing a new type of cake mix that is elastic, moist and soft, and that gives a cake with an excellent taste that is not powdery. As a result, they have found that the desired object can be achieved by combining a powder raw material containing an oil and fat raw material with a specific raw material, and completed the present invention.

[0013] That is, an object of the present invention is to provide a cake mix of excellent quality that does not require the use of oils and fats such as butter when baking cakes at home and that contains oils and fats raw materials in advance. Is.

Further, the present invention has an unavoidable problem in the conventional cake mix, that is, the cake obtained is hard and has a powdery taste, which is significantly higher than that of a cake made in earnest. It is an object of the present invention to provide a new type of cake mix which can basically solve the problem that the above is different.

Further, according to the present invention, when baking a cake at home, an excellent food cake having elasticity, which is difficult to obtain with conventional products, is soft and moist, and is not powdery. It is an object of the present invention to provide a new type of cake mix that can be simply and reliably obtained.

[0016]

The structure of the present invention for achieving such an object is composed of the following technical means (1) to (4). (1) A cake mix composed of a powder raw material containing a fat and oil raw material and a caramel raw material.

(2) A cake mix comprising a powder raw material containing a fat and oil raw material and a molasses raw material.

(3) A cake mix comprising a powder material containing an oil and fat material, and a mixture of caramel and molasses.

(4) The cake mix according to (3) above, wherein the ratio of caramel to molasses (molasses) is 9 to 1: 1.

Next, the present invention will be described in more detail. The cake mix of the present invention is a powder raw material containing a fat and oil raw material as a basic premix, and a caramel raw material,
It is characterized by blending molasses raw materials.

The basic premix in the present invention contains, for example, wheat flour as a main component and 18 to 30% by weight of powdered oil and fat.
The basic composition of wheat flour is 30-
45% by weight, sugar content 20 to 35% by weight, powdered oil and fat 18 to 3
Those containing 0% by weight and 5 to 18% by weight of liquid fats and oils are preferable. Such a basic premix may be an ordinary one as long as it can be positioned as a powder raw material containing an oil and fat raw material, and is not particularly limited, but the raw material components and the blended materials as described above are used. By using it together with molasses and / or caramel, it is possible to obtain a cake having an appropriate elasticity, moist and softness, and an excellent taste without powderiness.

(Raw material) Among the raw material components used in the basic premix, wheat flour is a soft flour, medium flour, and strong flour so that the protein content is about 6 to 9% in order to obtain a good texture. It is preferable to use one kind or a mixture of two or more kinds. When the amount used, that is, the content of wheat flour, is 30 to 45% by weight (ratio in the powder raw material), a cake having moderate elasticity is obtained. When the content of wheat flour is less than 30% by weight, the dough once expanded during or after baking will be crushed. Also,
When it is more than 45% by weight, the obtained cake has unfavorable physical properties and a powdery taste.

Next, as the saccharide, any one of granulated sugar, white sugar, brown sugar, brown sugar, brown sugar, powdered starch syrup, glucose and the like can be used, but granulated sugar is particularly preferable. The purpose of using these is to impart a sweetness and a moist feeling, and the amount of the sugar used is 20 to 20%.
In the case of 35% by weight (ratio in the powder raw material), a moist and soft cake having a good texture and moderate sweetness can be obtained.

Next, as a raw material for fats and oils, liquid fats and oils and powdered fats and oils are used. Suitable liquid oils and fats include vegetable oils and fats such as soybean oil, rapeseed oil and corn oil. The purpose of these is to smooth the texture and impart a moist feeling, and when the content is 5 to 18% by weight (percentage in the powder raw material),
Good results are obtained. When the content is less than 5% by weight, smoothness and moist feeling are weak. Also, 18
If it is more than wt%, the cake mix will not be powdered.

On the other hand, as the powdery fats and oils, those having fats and oils contents of about 60 to 85%, which are obtained by adsorbing fats and oils having a relatively high melting point on starch, dextrin, casein, sodium caseinate and the like, are preferred. The powdery fat and oil is obtained by covering the surface of fat and oil particles with a film of protein or the like to form a powder, and a powdery fat and oil containing an oil content of 70% or more is preferable.
The purpose of these is to soften the texture of the cake and soften the texture, and when the content is 18 to 30% by weight (ratio in the powder raw material), it is moisturized. A fine-grained cake, etc. can be obtained, and the workability can be improved and the effect of thickening can be obtained.
The dispersibility of ingredients is improved. If the content of the powdered oil and fat is less than 18% by weight, the powdery fat and oil has a stickiness and is hard to chew, and a soft feeling cannot be obtained. On the other hand, if it exceeds 30% by weight, it becomes greasy to the tongue, and the taste and the melting in the mouth are poor.

In addition to the wheat flour, sugars, liquid oils and fats and powders mentioned above, the basic premix in the present invention includes dried whole eggs, swelling agents (baking powders), spices, powdered flavors, skim milk powder, salt, and if necessary. Additives such as dried fruits can be added. The blending ratio of these additives is, for example, 11 to 16% by weight of dried whole eggs, 0.5 to 2% by weight of a swelling agent (baking powder), and 0 to spices.
The content may be 1.5% by weight, 0 to 2% by weight of powdered flavor, 2.5% by weight of skimmed milk powder, and 0.5% by weight of salt if necessary.

When the content of dried whole eggs is 11 to 16% by weight, a cake having good elasticity and good color can be obtained. If the content of dried whole eggs is less than 11% by weight, it causes bleeding and fades, resulting in poor appearance. On the other hand, if the amount exceeds 16% by weight, the egg odor is strong, and the resulting cake has elasticity and increased volume, and is not preferable. It should be noted that the addition of dry eggs usually has the advantage that it is sufficient to add only water without adding eggs at the time of making the cake, but has the disadvantage that the swelling and taste of the cake are inferior to when using raw eggs.

The swelling agent (baking powder) used in the present invention is generally a mixture of baking soda and a gas generation accelerator (an acid agent such as a phosphate), and the purpose of use of these is to improve the swelling of the cake. To soften the texture. Further, as described above, when the content is 0.5 to 2% by weight (the ratio in the powder raw material), a good result is obtained, and when the content is less than 0.5% by weight, the expansion amount is increased. If the amount is more than 2% by weight, bitterness is felt, which is not preferable.

Suitable spices include cinnamon, allspice, nutmeg, caraway, anise, mint and the like. The purpose of these is to adjust the flavor, and the amount of the spice to be used may be as desired. 0 to
1.5 wt% (ratio in the powder raw material) may be blended.

As the powdered fragrance, powdered raw materials such as vanilla, lemon, butter, milk, cream and caramel can be mentioned as suitable ones. The purpose of these is to adjust the scent and the amount used. May be added in an amount of 0 to 2% by weight (ratio in the powder raw material) as appropriate.

The present invention requires that a caramel raw material and molasses (molasses) are blended with a basic premix consisting of a premix containing such a powder raw material. The term “caramel” as used herein means Caramel which is a viscous blackish brown liquid or powder obtained when heating sucrose, glucose or starch.

In the present invention, the purpose of using such caramel is to impart a sweet and desirable scent, sweetness, and moisturizing effect, and reduce powderiness. The amount of the caramel to be used is preferably 4 to 20 parts by weight with respect to 100 parts by weight of the powder raw material. When the amount is less than 4 parts by weight, the taste becomes powdery, and 20 parts by weight. When the amount is larger than the above range, the sweetness is increased and the balance of taste is lost, which is not preferable.

On the other hand, molasses is a final product sugar solution (final molasses) when sugar is produced from sugar cane and sugar beet.
It means that the composition is slightly different depending on the raw material plant, but it can be used regardless of its type.

In the present invention, the purpose of using such molasses (molasses) is to impart depth and richness to flavor, mask powderyness, and impart a moist feeling. The amount of molasses used is preferably 1 to 5 parts by weight with respect to 100 parts by weight of the powder raw material. When the amount is less than 1 part by weight, a powdery taste is obtained. When more than 5 parts by weight,
It is not preferable because it has a heavy flavor and the overall flavor balance is lost.

In the present invention, the above caramel and molasses (molasses) can be used in the form of a mixture thereof. That is, when using these as a mixture,
The amount used as a mixture of caramel and molasses (molasses) is 4 to 20 parts by weight with respect to 100 parts by weight of the powder raw material, and caramel: molasses (molasses) = 9 to 1: 1.
Preferred is 4 to 2: 1.
In such a case, when the proportion of caramel is higher than this, the flavor is rich, the depth tends to be weak, and it tends to feel powdery easily. It is not preferable because it tends to be weak and have a heavy taste.

These caramel raw materials and molasses (molasses) raw materials are indispensable important ingredients to be added to the basic premix of the present invention, and these caramel raw materials and molasses raw materials are added to the cake mix. In this case, it is possible to obtain a cake that is elastic, moist and soft, and has an excellent taste that is not powdery, and if these are not compounded, such results cannot be obtained. Can not. Such a combination of caramel raw material and molasses raw material and cake mix is not simply used as a food material, but is determined in consideration of the physical properties of the cake and the specific action and effect on the texture. In the past, there has been no discussion of such matters or reports of such findings so far, and these are novel ones first discovered by the present inventors.

In the present invention, the method of blending the caramel raw material and the molasses raw material (molasses) raw material with the basic premix may be any suitable method and is not particularly limited. When blending to produce a product, the basic premix and these raw materials are combined in a separate form, and at the time of use, the basic premix is used by adding these raw materials, and the like. It is also possible to use dried fruits as a raw material to be added to the basic premix.
In this case, examples of dried fruits include raisins, orange peels, walnuts, lemon peels, drain cherries, sultanas, angelica, pine, and the like, among which rum pickles are preferable. The purpose of using them is as a fruit cake raw material for imparting a high-class feeling and improving the flavor.
About 50 to 200 parts by weight is preferable with respect to parts by weight.

The basic premix of the present invention is a caramel raw material per 100 g of the basic premix in a suitable container.
Add 4 to 20 g of molasses raw material, and add 50
After adding ~ 70 g of water and thoroughly mixing, ingredients such as dried fruits are added, lightly stirred, and baked using an oven, a microwave oven or the like to obtain a cake product.

In this case, the respective components are easily and uniformly mixed, the workability is good, and the resulting cake or the like has the ingredients uniformly dispersed, and the texture, flavor and appearance are excellent. An elastic cake that is elastic, moist and soft, and has an excellent taste with no powderiness is obtained. If you put ingredients in a mixture of the above basic premix and water,
That is, such a result cannot be obtained when the caramel raw material and the molasses raw material are not blended.

[0040]

EXAMPLES The present invention will be specifically described below with reference to Examples, Comparative Examples and Experimental Examples, but the present invention is not limited to these Examples. Example 1 Example of using a mixture of caramel and molasses
(1) 50 parts by weight of flour, 33 parts by weight of sugar, 15 parts by weight of salad oil, 30 parts by weight of powdered oil and fat, 1 part by weight of expanding agent, 0.5 part by weight of cinnamon, 0.1 part by weight of nutmeg are mixed and homogenized. A powder raw material (basic premix) containing a fat and oil raw material was obtained.

On the other hand, add a small amount of water to the granulated sugar and add 200
A syrup consisting of a mixture of caramel and molasses by mixing 7.5 parts by weight of caramel, which has been heated to 20 ° C and mixed by cooling with water to a water content of 20%, and 2.5 parts by weight of molasses (molasses). I got the raw material. Separately, lemon peel, orange peel, raisins, angelica, pine, walnut, and rum were mixed to obtain a dried fruit raw material. The above powder raw materials (basic premix), syrup raw materials, and dried fruit raw materials are stored in separate packaging bags,
A cake mix product was obtained by combining these.

Example 2 Example of using a mixture of caramel and molasses
(2) A powder raw material (basic premix), a syrup raw material, and a dried fruit raw material were prepared in the same manner as in Example 1 except that 9 parts by weight of caramel and 1 part by weight of molasses (molasses) were mixed to prepare a syrup raw material. Combined to obtain a cake mix product.

Example 3 Example of using a mixture of caramel and molasses
(3) A powder raw material (basic premix), a syrup raw material, and a dried fruit raw material were prepared in the same manner as in Example 1 except that 5 parts by weight of caramel and 5 parts by weight of molasses were mixed to produce a syrup raw material. Combined to obtain a cake mix product.

Example 4 Example of using caramel alone A powder raw material (basic premix), a syrup raw material, and a dried fruit raw material were combined in the same manner as in Example 1 except that 13 parts by weight of caramel was used as the syrup raw material. And got a cake mix product.

Example 5 Example of using molasses alone: Powder raw material (basic premix) was prepared in the same manner as in Example 1 except that 4 parts by weight of molasses was used as a syrup raw material. A cake mix product was obtained by combining syrup raw materials and dried fruit raw materials.

Comparative Example 1 Caramel / molasses (molasses) unused example A syrup raw material was not used, but a powder raw material (basic premix) and a dried fruit raw material were combined to obtain a cake mix product.

Comparative Example 2 Example of using starch syrup A powdered raw material, starch syrup and dried fruit raw material were combined in the same manner as in Example 1 except that 10 parts by weight of starch syrup was used in place of the syrup raw material to obtain a cake mix product. It was

Experimental Example Using the cake mix products obtained in Examples 1-5 and Comparative Examples 1-2, fruit cakes were prepared according to the following production method. (Production method) Put each raw material, egg (1 piece), and water into a bowl,
The mixture was stirred and mixed uniformly, put into a baking mold, and baked in an oven at about 170 ° C. for about 30 minutes.

Then, sensory evaluations were performed on the cakes prepared by using the cake mixes of Examples 1 to 5 and Comparative Examples 1 and 2 by a conventional method. For each product, a panel of 20 people gave a 5 point evaluation method, that is, a maximum of 5 points (5 ... very good, 4
Table 1 shows the results (average) evaluated by "Good, 3 ... Normal, 2 ... Bad, 1 ... Very bad".

[0050]

[Table 1]

As is clear from the results shown in Table 1, Example 1
Compared with the products of Comparative Examples 1-2, the products of
Excellent in all items of taste and fragrance.
It was confirmed that the effect of the molasses raw material was remarkable.

[0052]

As described in detail above, the present invention relates to a cake mix obtained by combining a powder raw material containing an oil and fat raw material, a caramel raw material, and molasses (molasses). When the cake is baked by using the above method, it is possible to obtain an excellent food cake which is elastic, moist and soft, and has no powderiness.

Further, conventionally, when a cake mix containing a fat and oil raw material in advance was used, the obtained cake was inevitably hard and had a powdery taste, and thus a cake made in earnest. There was a problem that there was a clear difference in quality, but according to the present invention, this can be fundamentally solved and a cake mix with a high level of quality can be provided.

Claims (4)

[Claims] 1. A cake mix comprising a powder raw material containing an oil and fat raw material and a caramel raw material. 2. A cake mix comprising a powdered raw material containing a fat and oil raw material and a molasses raw material. 3. A cake mix comprising a powder raw material containing an oil and fat raw material, and a mixture of caramel and molasses. 4. The cake mix according to claim 3, wherein the ratio of caramel to molasses (molasses) is 9 to 1: 1.