JPS5920329B2 - Method for manufacturing liquid cake mixes - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing frozen or refrigerated liquid cake mixes with good flavor.

Various types of powdered cake mixes, such as pancake mixes and sponge cake mixes, are popular, but these have drawbacks in terms of flavor because the raw materials to be mixed are limited to powders, and they also require dissolving the powders in water. There is a disadvantage in using it in liquid form.

For this reason, frozen or refrigerated liquid cake mixes are being considered, but in this case too, the alkaline agent such as sodium bicarbonate or ammonium carbonate added as a leavening agent creates an alkaline taste and has a negative impact on flavor. There are drawbacks. In other words, powdered cake mixes contain powders such as organic acids, inorganic acids, or their salts to eliminate alkaline taste, but in liquid cake mixes, when powders and alkaline agents coexist as an aqueous solution,
This is because the cake reacts and foams during storage, and the foaming effect during baking of the cake is significantly inferior, so generally only an alkali agent is added and no powder is added. The inventors of the present invention have conducted intensive research to eliminate the above-mentioned drawbacks, and have found that if sodium bicarbonate or powder is coated with oil or fat, it will not react when it comes into contact with an aqueous solution of powder or alkaline agent, respectively. As a result, the present invention was completed based on the finding that a powder and an alkaline agent can coexist in a liquid cake mix. That is, an object of the present invention is to provide a liquid cake mix with good flavor and no alkaline taste, which involves melting fats and oils with a prison melting point of 40° C. or higher, adding sodium bicarbonate to the mixture, and then spraying and cooling the mixture. (A') Sodium hydrogen carbonate, (B)
) A fat-coated acid agent obtained by melting an oil or fat with a melting point of 40°C or higher, adding a powder, mixing it, and then spraying and cooling it, (B powder agent, (C)
In 5 groups: (C) wheat flour, sugars and water, one or more flavoring agents such as CD) chicken eggs, dairy products or flavorings;
and (4) and (B) are added to (D), or (4) and (B) are added, or (A and (B) are added, or (A and (B) are added to
It is characterized in that the liquid cake mix prepared by adding B) is placed in a container and frozen or refrigerated.

In carrying out the present invention, first, oil-coated sodium bicarbonate (hereinafter referred to as coated sodium bicarbonate) is prepared.

It is said that sodium hydrogen carbonate begins to generate carbon gas at about 50°C when heated, but no significant foaming was observed when heated in fats and oils at 100°C or lower. The melting point of fats and oils must be 40° C. or higher, and those with a low melting point are difficult to spray cool and granulate. Generally, vegetable fat or animal fat having a temperature of 40 to 65°C can be used, but purified beef tallow hydrogenated oil having a temperature of about 60°C is preferred. The ratio of fat and oil to sodium bicarbonate is
55:45 to 95:5 is suitable, preferably 70:3
It is around 0. If the amount of oil and fat is high, the coating effect will be good, but the amount of coating baking soda added to the liquid cake mix will be large. If the amount of oil and fat is low, the fluidity of the mixed liquid before spraying will be poor, making spraying impossible. Heat the fat to a temperature above the melting point, add sodium hydrogen carbonate at 100°C or below, and mix uniformly while keeping the temperature above the melting point of the fat. Thereafter, the mixture is spray-cooled and granulated. A nozzle-type spray cooling device is suitably used, and by spray-cooling the mixed liquid with the spray cooling device, fine powder coated sodium bicarbonate can be obtained.
It is preferable that the coated baking soda be passed through a sieve to adjust the particle size and remove coarse particles to make it as fine as possible. Next, in the same manner as described above, an organic acid, an inorganic acid, or a salt thereof (hereinafter referred to as a coating acid agent) to be coated with oil or fat is prepared. The organic acid is preferably a solid organic acid such as fumaric acid or tartaric acid, and an anhydride is used. Examples of organic acid salts include sodium monofumarate and sodium monocitrate, and examples of inorganic acid salts include sodium phosphate and baked mion vin. The ratio of oil and fat to acid is also 55:45 to 95:5 as above.
is appropriate, preferably around 70:30. One of the features of the present invention is a coated baking soda and a coated acid agent, a coated baking soda and an acid agent,
1 of 3 combinations of sodium bicarbonate and coated acid
The purpose is to allow the seeds to coexist in the liquid cake mix and to prevent the reaction between the acid agent and sodium bicarbonate in the aqueous solution.

Some coated acid agents are already known, but coated baking soda is not yet known.

Moreover, there is no example yet of coexisting these in a liquid cake mix. Of the three combinations described above, the combination of the coated acid agent and sodium hydrogen carbonate is not preferred in terms of storage stability of the liquid cake mix, but is within the practical range. In addition, as a modification of the combination of the coated acid agent and the coated baking soda, a mixture of the acid agent and sodium bicarbonate may be coated with oil and fat to be integrated. Next, a liquid cake mix is prepared by mixing flour as a main ingredient with sugars such as sucrose or glucose, coated baking soda or/and coated acid, water, and flavoring agents. At this time, an acid agent or sodium hydrogen carbonate is added depending on the case. Even if the coated baking soda and acid agent coexist, the sodium bicarbonate is coated with oil and fat, so it will not react and foam during storage. Even if the coated acid agent and sodium bicarbonate coexist, the acid agent will Since it is coated with oil and fat, it will not react and foam during storage. The flavoring agent is
Eggs, condensed milk, butter, cocoa, fruits, honey or flavorings are selected as appropriate to improve the flavor. A liquid cake mix prepared by uniformly mixing the above-mentioned raw materials is filled into paper boxes or bottles by a conventional method and stored frozen.
Alternatively, it can be refrigerated for a short period of time. The blending ratio of these raw materials varies depending on the type of cake, but can be selected as desired. The liquid cake mix obtained in this way is stored frozen or refrigerated in its liquid state, so it can be used for both home and commercial use without the trouble of dissolving the powdered cake mix in water and roasting it. It can be taken out of the container and roasted, which is extremely convenient.

In addition, the oil and fat that is the coating agent is melted by heating during roasting, and the sodium hydrogen carbonate and acid agent are dissolved in water, and the sodium hydrogen carbonate foams, creating uniform air bubbles in the cake and creating a spongy structure. . At the same time, the sodium carbonate generated from sodium bicarbonate is neutralized by the acid agent, eliminating the alkalinity and producing a good aroma. Furthermore, since it is a liquid cake mix, liquid raw materials such as chicken eggs or condensed milk can be used, and a good flavor that cannot be obtained with powdered raw materials can be obtained. Example 1 (Pancake mix) Refined hardened beef tallow oil 70k9 with a melting point of about 60°C is heated to about 100°C to melt it, and 30 kg of powdered sodium bicarbonate is gradually added thereto and mixed while stirring while maintaining the temperature at 65 to 100°C. .

This is granulated using a spray cooler and passed through a 60 mesh sieve to obtain coated baking soda. Similarly, refined beef tallow hydrogenated oil 7
Melt 0k9 and add powdered fumaric acid 30k9 to obtain a coated acid agent. 80 y of wheat flour, 109 parts of sucrose, 39 parts of the above-mentioned coated baking soda, 59 parts of the above-mentioned coated acid agent, 10 parts of chicken eggs, 10 parts of full-fat sweetened condensed milk, and 90 parts of water are mixed uniformly, filled aseptically as possible into a waxed paper box, and stored by quick freezing. . When using the product of this invention, thaw it in the refrigerator or at room temperature, pour an appropriate amount into a frying pan, and roast it over an open flame.
Delicious pancakes without alkali can be obtained.

Example 2 In Example 1, the coating acid agent 59 was replaced with fumaric acid 1.

Using No. 59, liquid hot cake mitsutas was prepared in the same manner as in Example 1 and stored frozen.

Example 3 A liquid pancake mix was prepared in the same manner as in Example 1 except that 0.9 of sodium bicarbonate was used in place of 39 of the coated baking soda, and stored frozen.

Claims (1)

[Claims] 1 (A) Fat-and-oil coated sodium bicarbonate obtained by melting fats and oils with a melting point of 40°C or higher, adding sodium bicarbonate to the mixture, and then spraying and cooling, (A') Sodium bicarbonate, (B)
(B') Acid agent, (C) Acid agent coated with oil obtained by melting oils and fats with a melting point of 40° C. or higher, adding an acid agent and mixing, and then spraying and cooling.
In the 5 groups of flour, sugar and water, (D) one or more flavoring agents such as eggs, dairy products or flavorings, (C)
A liquid cake mix prepared by adding (A) and (B), or (A) and (B'), or (A') and (B) to (D) is placed in a container. A method for producing a liquid cake mix, characterized by freezing or refrigerating it.