JPS5920328B2 - Cake mixes and their manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a cake mix with good flavor, particularly a liquid cake mix suitable for refrigeration and freezing.

Conventionally, various types of cake mixes such as pancake mixes and sponge cake mixes have been sold.

All of these cake mixes are in powder form, and are manufactured by adding dry powder ingredients such as flour, sugar, egg products, and dairy products, an alkaline leavening agent such as bicarbonate of soda (hereinafter referred to as the alkaline agent), and an acidic leavening agent such as tartaric acid (hereinafter referred to as the alkaline agent). (hereinafter referred to as an acid agent) is powdered and mixed, and then packaged in a dry state with or without the addition of fragrances, etc. When roasting a cake using this cake mix, open the package and
It is made into a liquid by mixing an appropriate amount of water, and is fired at an appropriate temperature. Conventional cake mixes have the disadvantage that the raw materials used in the cake mixes are dried powders, which means that raw materials cannot be used and the flavor of the product deteriorates. As a way to improve this problem, it has been considered to make it into a liquid form from the beginning, freeze or refrigerate it, and then take it out and roast it as needed. Coexistence reacts and gradually foams during refrigeration, and the foaming effect is significantly inferior during cake roasting, so we have no choice but to rely on the use of an alkaline agent alone.
For this reason, the alkaline agent dissociates in the liquid cake mix,
The product has the disadvantage of being alkaline and having an alkaline taste, which has hindered the development of frozen or refrigerated cake mixes. The present inventor conducted research to improve the quality of cake mixes by improving the above-mentioned drawbacks of liquid cake mixes and by allowing alkaline agents and acid agents to coexist. The present invention was completed based on the idea that if the mixture is coated with an oil or fat having a melting point of , no reaction will occur in the liquid cake mix and that an alkali agent and an acid agent can coexist in the liquid cake mix. In other words, according to research conducted by the present inventors, when a substance such as bicarbonate of soda is exposed to a high temperature of 50°C or higher, it gradually releases carbon dioxide gas and loses its effectiveness; however, when it is heated in oil or fat, it is heated to a temperature of 100°C or lower. At a temperature of , almost no gas generation is observed. Based on this knowledge, the present inventors coated an alkaline agent with an oil or fat with a melting point of 40°C or higher and 65°C or lower, and mixed this with an acid agent or a coated alkali agent coated with the oil or fat to form a leavening agent and form a liquid cake. This problem was solved by producing a mix. Although examples of coating with acid agents have been reported, there have been no reports of coating with alkaline agents as leavening agents for cake mixes, and the technology for producing liquid cake mixes using this was first developed by the present inventors. It is a technology that has been developed. When producing the liquid cake mix according to the present invention, the melting point is 40°C or higher.6
The oil and fat at 5℃ or below are melted and mixed with a finely powdered alkaline agent, and the mixture is sprayed and cooled to form fine particles to form a coated alkaline agent. The coated acid agent prepared in this way is used as a leavening agent, mixed with raw materials such as flour, sugar, salt, egg products, and dairy products, and water is added to form a liquid, which is then stored in a container to make a cake mix for freezing or refrigerating. It manufactures.

Of course, the cake mix of the present invention is not limited to a completely hydrated cake mix, but can also be applied to a semi-linear cake mix or a powdered cake mix that is roasted after adding water as appropriate during use. All of these have melting points of 40℃
A cake mix containing an alkaline agent and an acid agent coated with an oil or fat having a melting point of 40 to 65°C or a coating agent coated with an oil or fat having a melting point of 40 to 65°C.

That is, since the alkaline agent of the present invention is coated with oil and fat and is isolated from water, it does not ionize, and the cake mix is always kept neutral or slightly acidic, and only when heated during roasting. The fat softens and liquefies and releases an alkaline agent, which reacts with the acid agent to generate gas, resulting in a cake mix with no alkaline taste and a good flavor.

In carrying out the present invention, an oil or fat having a melting point of 40°C or higher and 65°C or lower is melted as the first substance, and an alkali powder is mixed therein.
This is prepared by spray cooling, and the fat used here is, for example, hardened beef tallow oil. In this case, if an oil or fat with a melting point of 40°C or lower is used, granulation during spray cooling will be difficult, and if an oil or fat with a melting point of 65°C or higher is used, the rate at which the alkali agent is released even when the cake mix is heated is slow, making it impractical. . The alkaline agents used are swelling agents such as soda bicarbonate, ammonium bicarbonate, and ammonium carbonate, which are used in the form of fine powder. The mixing ratio of oil and fat to the alkaline agent is suitably 55:45 to 95:5, preferably around 70:30. In general, the greater the amount of oil and fat, the better the coating effect, but since the amount of oil and fat added to the liquid cake mix increases, it is self-limited, and if the amount of oil and fat is small, the fluidity of the mixture before spraying will decrease. This makes spraying work impossible. Further, the mixture of oil and fat and alkaline agent thus obtained is passed through a spraying device such as a nozzle type or Desta type into a granulation chamber into which cold air is blown. It is then sprayed, cooled and granulated. Next, the acid agent used as the second substance or an oil or fat with a melting point of 40°C or more and 65°C or less is mixed with the acid agent powder, and the substance obtained by spray cooling is the acid agent -C tartaric acid. , fumaric acid, monofumaric acid, sodium tartrate, dibasic sodium phosphate, acidic sodium pyrophosphate, and other edible organic acids or organic or inorganic salts that generate gas by reacting with the alkali agent.

Further, the coating acid agent is granulated by spray cooling in the same manner as the alkali agent. Next, the third substance is the raw material usually used in cake mixes, such as flour, sugar, salt,
Means egg products, dairy products, and fragrances, and the present invention includes the above first,
The second and third substances are mixed in a hydrated state to form a liquid cake mix. To explain this in detail, the raw material is mainly wheat flour, and a liquid cake mix is prepared by mixing sugars such as sucrose or glucose, the above-mentioned coated bicarbonate of soda, and water. When making a powder, it is sufficient to mix the entire powder without adding water, and when making a semi-hydrated linear form, the amount of water added may be reduced to about half and kneaded firmly. At this time, either a coated acid agent or an acid agent is added, but it is preferable to use a coated acid agent, and in the case of a small amount, the acid agent alone may be used. When using an acid agent, the pH of the liquid cake mix decreases, but since the bicarbonate of soda is coated with fat and oil, it will not react and foam during storage. If necessary, flavoring agents or flavoring agents such as egg products, condensed milk, butter, cocoa or honey may be added to improve the flavor. The cake mix thus obtained is uniformly mixed, and in the present invention, it is stored by filling it into a paper box or bottle.

If a liquid or linear product is to be stored for a long period of time, it must be frozen, but if the storage period is short, either refrigeration or freezing may be used. The present invention is made as described above, and the product can be powdered or wired by adding water as appropriate, and the liquid product can be taken out of the container and roasted as it is for home or business use, which is extremely convenient. It is.

In addition, the alkaline agent does not react with the acid agent, so there is no change in quality even after long-term storage, and it is highly effective when applied to various liquid cake mixes such as pancake mixes and sponge cake mixes. The present invention will be explained in detail below using examples.

Example: Approximately 100' of hardened beef tallow oil 70k9 with a melting point of approximately 60°C
30 kg of pulverized soda bicarbonate was gradually added to the mixture, and the mixture was stirred and mixed while maintaining the temperature at 65°C to 100°C.

The mixture was granulated by spraying into a cold room using a nozzle type spray cooler and passed through a 40 mesh sieve to obtain a fine powder of coated sodium bicarbonate. Similarly, 70 kg of hardened beef tallow oil was melted, 30 kg of anhydrous citric acid was added and mixed, and the mixture was spray-cooled to obtain a fine powder of a coated acid agent. Separately, 80k9 of flour, 10kg of sucrose, 10kg of chicken eggs, 10kg of full-fat sweetened condensed milk and 90kg of water were weighed, and added to the coated bicarbonate of soda 3k.
g and 5 kg of coated citric acid were added thereto, mixed uniformly, filled aseptically as possible into a waxed paper box, and stored by quick freezing. After storing the above product for two months, thaw it in the refrigerator or at room temperature.
I just put an appropriate amount in a frying pan and roasted it over an open flame to get a delicious pancake without any alkaline flavor.

Claims (1)

[Scope of Claims] 1. A cake mix comprising a coated alkaline agent and an acid agent coated with an oil or fat having a melting point of 40° C. or higher and 65° C. or lower, or a coated acid agent coated with an oil or fat that has a melting point of 40° C. or higher and 65° C. or lower. 2. Melt an oil or fat with a melting point of 40°C or higher and 65°C or lower, mix it with an alkali agent powder, and spray-cool this to obtain the first substance, and melt an acid agent or a fat or oil with a melting point of 40°C or higher and 65°C or lower. A second substance obtained by mixing acid agent powder and spray cooling is mixed with a third substance consisting of one or more of flour, sugar, salt, egg products, dairy products, or flavorings, and a container is prepared. A method for producing a cake mix characterized by storing the mix in a.