JPS63291539A - Production of steamed cake - Google Patents

Abstract

PURPOSE:To obtain a steamed cake, having wet and soft texture, by blending foamed aqueous solution of soybean protein or a mixture thereof with egg white with foamed egg yolk and steaming the resultant blend. CONSTITUTION:Sugar, wheat flour, etc., as necessary, are added to an aqueous solution of soybean protein prepared by dissolving or dispersing soybean protein, such as soybean milk or separated soybean protein, in an aqueous medium or a mixture thereof with egg white. The resultant mixture is then foamed and blended with foamed egg yolk and the obtained blend is steamed in a steamer, etc., to afford the aimed cake. Furthermore, the ratio of the above- mentioned egg white to the soybean milk is 80:20-0:100, preferably 80:20-30:70 expressed in terms of dry solid content ratio.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing steamed cakes. Specifically, it provides a steamed cake that is not washed after steaming.

(Prior Art) A method of producing a chiffon cake is conventionally known in which whisked egg whites and whipped egg yolks are mixed, sugar, flour, baking powder, etc. are added, and the mixture is placed in a mold and baked.

However, steamed confectionery mainly made from egg raw materials and/or soybean protein raw materials is not known.

(Problems to be Solved) The present inventors investigated whether it is possible to steam a chiffon cake instead of baking it to make a wet and soft-textured steamed cake. However, when whisked egg whites and egg yolks were mixed together, sugar, flour, baking powder, etc. were added, and the mixture was placed in a mold and steamed, the center of the mold sank and the area became locally hard. .

(゛Means for Solving the Problem) In the course of intensive research to solve the above-mentioned problems, the present inventors found that a mixture of soybean protein whipped with egg white and egg yolk was found. We have found that the problem of the central part sinking or becoming locally hard has been eliminated. In addition, the present invention was completed based on the knowledge that even if a soybean protein solution is whipped and mixed with whipped egg yolk and steamed, the center does not sink or become locally hard.

That is, the present invention is a method for producing a steamed cake, which comprises mixing a whipped soybean protein aqueous solution or a mixture of egg white and soybean protein aqueous solution with whipped egg yolk to obtain a mixture, and placing the mixture in a mold and steaming it. be.

The present invention can be used with a foamed soybean protein aqueous solution or with a foamed egg white and soybean protein aqueous solution. When egg white and soybean protein aqueous solution are whipped together, both may be whipped together or each may be whipped and mixed separately. From the viewpoint of the flavor of the steamed cake and the fineness of the dough, it is preferable to whip egg whites and soybean protein aqueous solution together rather than whipping only soybean protein aqueous solution. As the egg white, it is possible to use the albumen part of an egg, a commercially available egg white liquid, or an egg white liquid prepared by preparing dried egg white with an aqueous medium to a concentration similar to that of an egg white (usually about 10%). An aqueous soybean protein solution can be prepared by dissolving or dispersing soybean protein in an aqueous medium. The concentration of soybean protein is sufficient as long as it is enough to whip and give a steamed cake an appropriate hardness, and is usually 1.5 to 25% by weight, depending on the type of soybean protein and the proportion of soybean protein used in combination with egg white. (preferably 3 to 25% by weight) concentration is suitable. Suitable soybean proteins include soymilk obtained by extracting water from defatted soybeans and removing okara components, and isolated soybean protein obtained by further removing whey components. A water-dissolved product having a ratio (%) to the total nitrogen of 5 to 60 (more preferably 10 to 30) is suitable because it foams easily.

As the foaming means, known foaming means such as a mixer or a whipper can be used. The degree of whipping can be freely adjusted according to the desired hardness. Normal specific gravity 0.
It is sufficient to whisk the foam to about 0.05 to 0.2.

The ratio of egg white to soybean protein is 80% as a dry solid content:
20-O: 100 is appropriate. If the soybean protein content is less than this, the center will sink and become locally hard as it cools after steaming. Also, the ratio of egg whites to soybean protein is preferably 80:20-30, as the soybean protein content is high (as the steamed cake becomes more soybean-derived flavor and the texture of the cake batter tends to become rough). 70 is more appropriate.

In addition, it is preferable to use sugar together when whipping egg white and soybean protein. Not only does it give sweetness to the steamed cake, but it also gives the whipped dough the effect of stably retaining air bubbles. Other ingredients include flour, baking powder, spices, coloring,
It is free to use known food additives such as flavors.

Egg yolks can be whipped using known means. The degree of foaming can be adjusted freely depending on the desired hardness, but a specific gravity of about 0.5 to 0.7 is usually sufficient. When whipping egg yolks, sugar, edible oil, flour, baking powder, and other food additives may be used at will.

Next, a mixture is obtained by mixing the whipped soybean protein aqueous solution or egg white and soybean protein aqueous solution mixture with the whisked egg yolk. The additives added when whipping the egg yolk or the soybean protein aqueous solution or the egg white and soybean protein aqueous solution mixture described above may be added when such a mixture is obtained.

When mixing a whipped soybean protein aqueous solution or a mixture of egg white and soybean protein aqueous solution with a whisked egg yolk, it is important to do so so as not to eliminate the foam. Usually the specific gravity of the dough of the mixture is 0.25 to 0.55 (preferably 0.35
~0.45), a soft steamed cake can be obtained.

The resulting mixture can then be placed in molds and steamed. A favorite mold can be used, and there are no particular limitations on the mold. The present invention is characterized by steaming. That is, heating under saturated steam is important. For example, you can steam the micro sea urchin in a steamer or cover it with a lid.
Heating (steaming) under saturated steam, such as heating in a microwave oven, is important. This is because if you use egg whites that are whipped by taking them out of the saturated steam and into the atmosphere immediately after steaming, the center part will sink and become locally hard, but if you use whipped egg whites and soybean protein or whipped soybean protein. What you have is what you don't have. The meaning of steaming in the present invention refers to the state in which the steamed kiki dough is in a steam atmosphere, and includes the state in which it is steamed in a steamer, etc., and the state in which it is heated in a closed container so that it is difficult for steam to escape. For example, this also includes cases where microwave food is sealed in a container and heated in a microunib.

Although the atmospheric temperature for steaming depends on the steaming time, it may be sufficient to thermally solidify the mixture, and usually 85° C. or higher is sufficient.

The steamed cake thus obtained usually contains about 45 to 65% by weight (preferably 50 to 60% by weight) of water, has a wet, soft texture, and does not sink.

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 The raw materials shown in Table 1 were whipped for 2 minutes at scale 6 using a "KENMIX" (manufactured by Aiko ■) equipped with a whipper paddle.

(Margin below) Table-1 No. 1234 Egg white 210105105105 Soy protein 1 105 Soy protein 2105 Soy protein 3105 Sugar 50 50 50 50 However, egg white is the albumen part of a whole egg, and soy protein 1 is the enzyme decomposition rate 2
0% isolated soy protein, soy protein 2 is isolated soy protein with an enzymatic degradation rate of 10%, and soy protein 3 is 1 each of non-hydrolyzed isolated soy protein.
It is a 0% aqueous solution.

Next, the raw materials shown in Table 2 were mixed using the above-mentioned "KENMIX" while whisking in order at scales 4 to 6, and whisked for a total of about 5 minutes.

(Leaving space below) Table 2 Flour 100 Baking powder 4.5 Salt 1.25 Egg yolk 80 Sugar 50 Salad oil 45 Next, Table 2 for each No. whipped product in Table 1
The mixture was poured into a cupcake mold (aluminum foil φ3C 1ll top, depth 3cm) and steamed in a steamer at 106°C for 15 minutes, then taken out and compared. Steamed cakes N001° and N, respectively.

, 2' , No, 3' , NO, 4', No
, l' had sunk in the center of the cup and was locally hard.

No. 2' to No. 4' did not sink (they were floating and steaming up).

In addition, the specific gravity of the mixed dough in Tables 1 and 2 before steaming is 0.37 for No. 1', 0.43 for No. 2', and 0.43 for No. 1', respectively.
No. 3' is 0.35, No. 4' is 0.34, and the moisture content is 51-54% before steaming and 55-58% after steaming, respectively.
Met. The specific gravity is the value obtained by dividing the weight of the mixed dough placed in the container by the weight of the same volume of water.

Example 2 The blending ratio of egg white and soybean protein was changed as shown in Table 3,
A steamed cake was produced in the same manner as in Example 1.

Table-3 No. 5 6 7 8 9 Egg white 210 63105147 Soybean protein 1 147105 63210 Sugar 5
0 50 50 50 50 Mix the whipped products shown in Table 2 of Example and the whipped products shown in Table 3 and steam them in the same manner as in Example 1. Steamed cake No. 5'
+N006'+N0-7', No, 8', NO, 9
'I got it.

The specific gravity of the mixed dough before steaming is 0.37.0°2.
It was 8.0.34.0.38.0.39.

No. 5' sank and the central part became locally hard.

However, the others floated well without sinking. It had a wet and soft texture and mouthfeel.

Example 3 The same formulation as No. 2 in Table 1 of Example 1 was used, but the solution concentration of only soybean protein 1 was changed as shown in Table 4 below.
Thereafter, a steamed cake was obtained in the same manner as in Example 1.

Table-4 No. 10 1) 12 13 14
15 Soy protein 1 concentration 1% 2% 4% 6% 20% 30%
Egg white solids 92.385.77566.737.
528.6 Soy protein solid content? , 714.32573.
362.571.5 Table 4 shows the dry solid content ratio (weight ratio) in the mixture of egg white and soybean protein 1 solution.

No. 10 had a sinking center and was locally hard (which was not suitable). No. 1 had a tendency to sink slightly.

The other steamed cakes were good without sinking.

Incidentally, No. 15 had a slightly strong flavor derived from soybeans.

(Effects) As described above, according to the present invention, it is possible to produce a steamed cake containing mainly soybean protein or egg white and soybean protein and having a wet and soft texture that does not sink even after steaming.

Claims (3)

[Claims] (1) A method for producing a steamed cake, which comprises mixing a whipped soybean protein aqueous solution or a mixture of egg white and soybean protein aqueous solution with whipped egg yolk to obtain a mixture, and steaming the mixture in a mold. (2) The ratio of egg white to soy protein is 80 as a dry solid content ratio.
:20 to 0:100. (3) The ratio of egg white to soy protein is 80 as dry solids:
The manufacturing method according to claim (1), wherein the ratio is 20 to 30:70.