WO2006025112A1 - Microwave cooked powdery premix composition for sponge cake - Google Patents

Microwave cooked powdery premix composition for sponge cake Download PDF

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Publication number
WO2006025112A1
WO2006025112A1 PCT/JP2004/012859 JP2004012859W WO2006025112A1 WO 2006025112 A1 WO2006025112 A1 WO 2006025112A1 JP 2004012859 W JP2004012859 W JP 2004012859W WO 2006025112 A1 WO2006025112 A1 WO 2006025112A1
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WIPO (PCT)
Prior art keywords
flour
premix composition
sponge cake
parts
weight
Prior art date
Application number
PCT/JP2004/012859
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French (fr)
Japanese (ja)
Inventor
Toshimori Endo
Mayumi Higashino
Hajime Koike
Kiwako Watanabe
Original Assignee
Powder Techno Corporation Ltd.
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Application filed by Powder Techno Corporation Ltd. filed Critical Powder Techno Corporation Ltd.
Priority to JP2006531223A priority Critical patent/JPWO2006025112A1/en
Priority to PCT/JP2004/012859 priority patent/WO2006025112A1/en
Publication of WO2006025112A1 publication Critical patent/WO2006025112A1/en

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added

Definitions

  • the present invention relates to a powder for sponge cakes cooked by heating on a microwave.
  • the swellable premix composition has excellent swellability.
  • the sponge skeleton of the kiwi is solid, and the powdered form for sponge cake to be cooked by heating with a microwave oven to obtain a high-quality sponge cake that does not cause shrinkage of the volume immediately after baking.
  • Sponge cake premix powder that can be easily made into a sponge cake by adding water and heating using a microwave oven is known.
  • Japanese Patent Publication No. 7-12274 describes a cake mix composition for a microwave oven containing baking powder and fats and oils mainly composed of sodium hydrogen tartrate and sodium hydrogen carbonate.
  • Japanese Patent No. 3443105 also discloses a sponge cake premix containing starch such as wheat starch, corn starch, tapio force starch, potato starch, and rice starch, and pregelatinized starch obtained by pregelatinizing the starch. A composition is described.
  • the object of the present invention is to achieve the goal of the present invention by heat denaturation of dartene derived from wheat flour, which is a problem of the conventional sponge cake premix composition as described above.
  • the object is to provide a powdery premix composition for sponge cake that can be cooked by heating on a web.
  • a powdery premix composition for sponge cake comprising flour as a main component and an auxiliary ingredient for sponge cake added thereto, and 100 parts by weight of the premix composition.
  • Chicken powder 90 ⁇ A powdery premix composition for making a sponge cake by cooking a batter obtained by adding and mixing 145 parts by weight with a microwave oven is provided.
  • Fig. 1 shows the state of a sponge cake prepared by adding predetermined parts by weight (ie 55, 89, 111, 133 and 167 parts by weight) of chicken eggs to 100 parts by weight of the premix composition. It is a photograph that replaces the drawing.
  • Fig. 2 is a photograph instead of a drawing showing the state of a sponge cake made with a premix composition using various flours.
  • Fig. 3 is a photograph instead of a drawing showing the state of a sponge cake made from a premix composition with different ratios of flour and sugar.
  • the numerical value of FIG. 3 is a viscosity
  • the numerical value in () is a value of “(Auxiliary component amount Flour amount) X 100J (see Table I V).
  • the powdery premix composition for sponge cakes which can be cooked by microwave heating which uses cereals as a main component is provided.
  • Preferred flours that can be used in the present invention include rice flour, rice bran, barley flour, barley meal, wheat flour, buckwheat flour, millet flour, wax flour, soybean flour, sorghum flour and any mixed flour of these. Can be raised.
  • auxiliary component for sponge cake for improving the sponge performance with respect to the above flours sugars, powdered oils and fats, skimmed milk powder, swelling agents, salt and no or flavor improvers as necessary.
  • Sponge that can be adjusted by microwave heating by mixing 230 to 660 parts by weight, more preferably 234 to 421 parts by weight, with 100 parts by weight of flour.
  • a powdery premix composition for cakes can be obtained.
  • flavors such as chocolate, bayuray, and strawberries can be added.
  • a butter obtained by adding 90 to L45 parts by weight of chicken eggs and mixing them in 100 parts by weight of the premix composition in the premix composition, such as a microwave oven.
  • a microwave oven By cooking with a microwave oven, it is excellent in swellability without using alpha starch as a raw material, and the sponge skeleton of the cake is reasonably solid. It is possible to obtain a high quality sponge cake that does not cause shrinkage of the volume.
  • the quality of the sponge cake is determined by the amount of chicken eggs added to the premix composition. It is not preferable because it gives a rough, hard and loose texture. On the other hand, if it is too much, the batter viscosity decreases, and as a result, the sponge shrinks, which is not preferable.
  • the viscosity of the batter mixed with chicken eggs added to the premix composition is such that an appropriate reading can be obtained using a B8L type B type viscometer manufactured by Tokimec Co., Ltd.
  • a microwave-cooked sponge cake using wheat flour as the main ingredient has been considered unfavorable due to the heat denaturation of gluten resulting in a rubber-like hard texture.
  • a predetermined amount is added to the premix composition.
  • the paste-like texture lacking in viscoelasticity which is a drawback of sponge cake when using starch or starch and starch starch, is mainly used in the flours used in the present invention. It is improved by the retention function of the sponge skeleton due to the thermoplasticity of the protein contained in.
  • the batter immediately after the preparation was measured with a B type viscometer (B8 L type manufactured by Tokimec Co., Ltd.) under the rotor No. and rotation speed conditions so that an appropriate reading could be obtained. Reading of the measured value was performed 30 seconds after the start of mouth rotation.
  • B type viscometer B8 L type manufactured by Tokimec Co., Ltd.
  • rice flour and rice bran are used as the flour, and the composition is 11.3 parts by weight of rice flour in 100 parts by weight of the premix composition. 11.4 parts by weight of rice bran.
  • Batter was adjusted at a ratio of 55 to 167 parts by weight of chicken eggs with respect to 100 parts by weight of this premix composition, and the batter viscosity measurement results and the quality evaluation results of sponge cake baked by mic mouth wave heating were shown. Shown in IV.
  • Figure 1 shows the appearance of the sponge cake.
  • Premix compositions using various flours in the composition of the premix composition shown in Table I were prototyped. However, the mixed powder was manufactured by adding 3 parts by weight of xanthan gum to 100 parts by weight of the premix composition shown in Table I.
  • Batter was prepared in a ratio of 111 parts by weight of chicken egg to 100 parts by weight of this premix composition, and the measurement result of the batter viscosity and the quality evaluation result of sponge cake baked by microwave heating were shown.
  • Figure 2 shows the appearance of sponge cake.
  • Three-grain mix flour Barley flour (60 parts) + Rice cake powder (30 parts) + Rice cake powder (10 parts)
  • the flours in the premix composition were 11.3 parts by weight of rice flour and 11.4 parts by weight of rice bran in 100 parts by weight of the premix composition.
  • Examples 26-33 Grasshopper of premix composition with varying ratio of flour to sugar Sugar viscosity and sponge cake quality
  • Figure 3 shows the appearance of the sponge cake.
  • the ratio of the other auxiliary components including flour and sugar in the premix composition is in the range of 234 to 576 parts by weight with respect to 100 parts by weight of flour, and the batter viscosity is 1.5 to It was revealed that good sponge cake quality was obtained at 50 Pa ⁇ s.
  • the swellability is excellent
  • the sponge skeleton of the cake is reasonably firm

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A powdery premix composition for sponge cake, comprising cereal flour as a main ingredient and, mixed therewith, auxiliary ingredients for sponge cake. 90 to 145 parts by weight of hen eggs are added to 100 parts by weight of powdery premix composition and mixed together to thereby obtain a batter, and the batter is microwave cooked to thereby produce a sponge cake.

Description

マイ ク 口 ウェーブ加熱で調理するスポンジケーキ用粉体状プレミ ッ クス組成物 Mic mouth Powdered premix composition for sponge cakes cooked by wave heating
技術分野 Technical field
本発明はマイ ク ロ ウェ ブ加熱で調理するスポンジケーキ用粉体 明  The present invention relates to a powder for sponge cakes cooked by heating on a microwave.
状プレミ ックス組成物に関し、 更に詳しく は膨らみ性にすぐれ、 ケMore specifically, the swellable premix composition has excellent swellability.
—キのスポンジ骨格が 度に堅固であり 、 焼成直後の体積の焼き縮 みが起らない良質のスポンジケーキが書得られるマイ ク ロ ゥユ ーブ加 熱で調理するスポンジケ キ用粉体状プレミ ツクス組成物に関する —The sponge skeleton of the kiwi is solid, and the powdered form for sponge cake to be cooked by heating with a microwave oven to obtain a high-quality sponge cake that does not cause shrinkage of the volume immediately after baking. Premixes composition
背景技術 Background art
水を加えて電子レンジなどを用いて加熱するこ とによ り簡単にス ポンジケーキなどを作るこ とができるスポンジケーキ用プレミ ック ス粉が知られている。 例えば日本国特公平 7 — 12274号公報には酒 石酸水素カ リ ゥム及び炭酸水素ナ ト リ ゥムを主成分とするベーキン グパゥダーと油脂とを含む電子レンジ用ケーキミ ックス組成物が記 載されている。 また日本特許第 3443105号公報には、 小麦澱粉、 コ —ンスターチ、 タ ピオ力澱粉、 馬鈴薯澱粉、 米澱粉などの澱粉と、 その澱粉を α化した α化澱粉とを含むスポンジケーキ用プレミ ッ ク ス組成物が記載されている。  Sponge cake premix powder that can be easily made into a sponge cake by adding water and heating using a microwave oven is known. For example, Japanese Patent Publication No. 7-12274 describes a cake mix composition for a microwave oven containing baking powder and fats and oils mainly composed of sodium hydrogen tartrate and sodium hydrogen carbonate. Has been. Japanese Patent No. 3443105 also discloses a sponge cake premix containing starch such as wheat starch, corn starch, tapio force starch, potato starch, and rice starch, and pregelatinized starch obtained by pregelatinizing the starch. A composition is described.
発明の開示 ' 本発明の目的は、 前述のよ うな従来のスポンジケーキ用プレミ ッ クス組成物の問題点である小麦粉由来のダルテンの熱変性によるゴ ム様の硬い食感を生じるこ となく 、 膨らみ性に優れ、 ケーキのスポ ンジ骨格が適度に堅固であり、 焼成直後の体積の焼き縮みが起らな い良質のスポンジケーキをマイ ク 口 ゥェ一ブ加熱で調理するこ とが できるスポンジケーキ用粉体状プレミ ッ クス組成物を提供するこ と にある。 DISCLOSURE OF THE INVENTION The object of the present invention is to achieve the goal of the present invention by heat denaturation of dartene derived from wheat flour, which is a problem of the conventional sponge cake premix composition as described above. A good-quality sponge cake that does not produce a hard-like texture, has an excellent swellability, has a moderately firm sponge skeleton, and does not cause shrinkage of the volume immediately after baking. The object is to provide a powdery premix composition for sponge cake that can be cooked by heating on a web.
本発明に従えば、 穀粉類を主成分と し、 これにスポンジケーキ用 補助成分を配合してなるスポンジケーキ用粉体状プレミ ックス組成 物であって、 プレ ミ ッ クス組成物 100重量部当 り鶏卵 90〜： 145重量部 を添加混合して得られるバッターをマイ ク ロ ウヱーブ加熱調理する こ とによってスポンジケーキを作る粉末状プレミ ックス組成物が提 供される。 図面の簡単な説明  According to the present invention, there is provided a powdery premix composition for sponge cake comprising flour as a main component and an auxiliary ingredient for sponge cake added thereto, and 100 parts by weight of the premix composition. Chicken powder 90 ~: A powdery premix composition for making a sponge cake by cooking a batter obtained by adding and mixing 145 parts by weight with a microwave oven is provided. Brief Description of Drawings
図 1 はプレミ ックス組成物 100重量部に対して図の数字で示した 所定重量部 （即ち、 55 , 89， 111， 133及び 167重量部） の鶏卵を加 えて作成したスポンジケーキの状態を示す図面に代る写真である。 図 2は種々の穀粉類を使用したプレ ミ ックス組成物にて作成した スポンジケーキの状態を示す図面に代る写真である。  Fig. 1 shows the state of a sponge cake prepared by adding predetermined parts by weight (ie 55, 89, 111, 133 and 167 parts by weight) of chicken eggs to 100 parts by weight of the premix composition. It is a photograph that replaces the drawing. Fig. 2 is a photograph instead of a drawing showing the state of a sponge cake made with a premix composition using various flours.
図 3は穀粉と糖類の比率を変えたプレミ ックス組成物にて作成し たスポンジケーキの状態を示す図面に代る写真である。 なお、 図 3 の数値は粘度を、 そして （ ） 内の数値は 「（補助成分量 穀粉量） X 100J の値である （表 I V参照） 。 発明を実施するための最良の形態  Fig. 3 is a photograph instead of a drawing showing the state of a sponge cake made from a premix composition with different ratios of flour and sugar. In addition, the numerical value of FIG. 3 is a viscosity, and the numerical value in () is a value of “(Auxiliary component amount Flour amount) X 100J (see Table I V). BEST MODE FOR CARRYING OUT THE INVENTION
本明細書中及び添付した 「請求の範囲」 中において使用する単数 形 （ a， an, t he ) は、 文脈からそうでないこ とが明白な場合を除 いては複数の対象を含むものと理解されたい。 本発明によれば、 穀粉類を主たる成分とする、 マイ ク ロ ウエーブ 加熱で調理するこ とができるスポンジケーキ用粉体状プレミ ックス 組成物が提供される。 As used herein and in the appended claims, the singular forms (a, an, t he) are understood to include more than one object unless the context clearly indicates otherwise. I want to be. ADVANTAGE OF THE INVENTION According to this invention, the powdery premix composition for sponge cakes which can be cooked by microwave heating which uses cereals as a main component is provided.
本発明において使用するこ とができる好ましい穀粉類と しては、 米粉、 米糠、 大麦粉、 大麦糠、 小麦粉、 そば粉、 きび粉、 あわ粉、 大豆粉、 ソルガム粉及びこれらの任意の混合穀粉をあげるこ とがで きる。 本発明では上記穀粉類に対して、 スポンジ性能を良好にする ためのスポンジケーキ用補助成分と して、 必要に応じ、 糖類、 粉末 油脂、 脱脂粉乳、 膨張剤、 食塩及びノ又は風味改善剤を、 穀粉 100 重量部に対し、 好ま しく は合計量で 230〜660重量部、 更に好ましく は 234〜421重量部混合するこ とによ り、 マイ ク ロ ウエーブ加熱で調 理するこ とができるスポンジケーキ用粉体状プレミ ックス組成物を 得るこ とができる。 なお、 風味改善剤と しては、 チ ョ コ レー ト、 バ ユラ、 ス ト ロべリ ー等のフ レーバーを加えるこ とができる。  Preferred flours that can be used in the present invention include rice flour, rice bran, barley flour, barley meal, wheat flour, buckwheat flour, millet flour, wax flour, soybean flour, sorghum flour and any mixed flour of these. Can be raised. In the present invention, as an auxiliary component for sponge cake for improving the sponge performance with respect to the above flours, sugars, powdered oils and fats, skimmed milk powder, swelling agents, salt and no or flavor improvers as necessary. Sponge that can be adjusted by microwave heating by mixing 230 to 660 parts by weight, more preferably 234 to 421 parts by weight, with 100 parts by weight of flour. A powdery premix composition for cakes can be obtained. As flavor improvers, flavors such as chocolate, bayuray, and strawberries can be added.
本発明によれば、 前記プレ ミ ッ クス組成物中に、 プレミ ッ ク ス組 成物 100重量部に対して 90〜： L45重量部の鶏卵を加えて混合したバッ ターを、 電子レンジなどのマイ ク 口 ウェーブ加熱で調理するこ とに よって、 原料と して実質的に α化でん粉を使用するこ となく 、 膨ら み性に優れ、 ケーキのスポンジ骨格が適度に堅固であり、 焼成直後 の体積の焼き縮みがおこ らない良質なスポンジケーキを得るこ とが できる。  According to the present invention, a butter obtained by adding 90 to L45 parts by weight of chicken eggs and mixing them in 100 parts by weight of the premix composition in the premix composition, such as a microwave oven. By cooking with a microwave oven, it is excellent in swellability without using alpha starch as a raw material, and the sponge skeleton of the cake is reasonably solid. It is possible to obtain a high quality sponge cake that does not cause shrinkage of the volume.
マイ ク ロ ウェーブ加熱で調理するスポンジケーキにおいては、 そ の品質の良否を決定するのは、 前記プレミ ッ クス組成物に加える鶏 卵の量であり、 この量が少な過ぎる とスポンジセルのきめが粗く 、 硬く ぼそぼそと した食感となるので好ま しく なく 、 逆に多過ぎる と バッター粘度が低下し、 結果と してスポンジの焼き縮みがおこるの で好ま しく ない。 また、 本発明において、 前記プレ ミ ッ ク ス組成物に鶏卵を加えて 混合したバッターの粘度は、 株式会社トキメ ック製 B8L型 B型粘度計 を用いて適正な読み値が得られるよ うなロータ No.及び回転数の条 件 （バッター温度は 25°C、 測定値の読み取り はロータ回転開始 30秒 後と した） で測定して、 1. 5〜50Pa ' s 、 好ま しく は 2. 5〜42Pa · s である。 この粘度が低過ぎる と膨張剤から発生したガスを保持して ケーキのスポンジ骨格を支える役割が低下し、 焼成直後のスポンジ ケーキの体積を維持するこ とができず、 焼き縮みがおこるので好ま しく なく 、 逆に高過ぎる と膨張剤から発生したガスの抜けが不均一 となり、 容器底部の内圧が高ま り底部に空洞を生ずるので好ま しく なレ、。 In a sponge cake cooked by microwave heating, the quality of the sponge cake is determined by the amount of chicken eggs added to the premix composition. It is not preferable because it gives a rough, hard and loose texture. On the other hand, if it is too much, the batter viscosity decreases, and as a result, the sponge shrinks, which is not preferable. In the present invention, the viscosity of the batter mixed with chicken eggs added to the premix composition is such that an appropriate reading can be obtained using a B8L type B type viscometer manufactured by Tokimec Co., Ltd. Measured with rotor number and rotation speed conditions (batter temperature is 25 ° C, measurement value is read 30 seconds after rotor rotation), 1.5 to 50 Pa's, preferably 2.5 ~ 42 Pa · s. If the viscosity is too low, the role of holding the gas generated from the expansion agent and supporting the sponge skeleton of the cake will be reduced, and the volume of the sponge cake immediately after baking cannot be maintained, and shrinkage will occur. On the other hand, if it is too high, the escape of gas generated from the expansion agent becomes non-uniform, and the internal pressure at the bottom of the container increases, creating a cavity at the bottom, which is preferable.
従来、 小麦粉を主原料と したマイ ク ロ波調理のスポンジケーキは グルテンの熱変性によってゴム様の硬い食感となり好ましく ないと されているが、 本発明によれば、 プレミ ックス組成物に所定量の鶏 卵を加えるこ とによって、 小麦粉を用いた場合でも良質なスポンジ ケーキに仕上げられる。 また本発明によれば、 でん粉やでん粉と α 化したでん粉を使用した場合のスポンジケーキの持つ欠点である粘 弾性に欠ける糊っぽい食感が、 主と して本発明で使用する穀粉類中 に含まれる蛋白質の熱可塑性によるスポンジ骨格の保持機能によつ て改善される。 実施例  Conventionally, a microwave-cooked sponge cake using wheat flour as the main ingredient has been considered unfavorable due to the heat denaturation of gluten resulting in a rubber-like hard texture. However, according to the present invention, a predetermined amount is added to the premix composition. By adding the hen's egg, a good quality sponge cake can be produced even when flour is used. In addition, according to the present invention, the paste-like texture lacking in viscoelasticity, which is a drawback of sponge cake when using starch or starch and starch starch, is mainly used in the flours used in the present invention. It is improved by the retention function of the sponge skeleton due to the thermoplasticity of the protein contained in. Example
以下、 実施例によって本発明を更に説明するが、 本発明の範囲を これらの実施例に限定するものでないこ とはいう までもない。  EXAMPLES Hereinafter, the present invention will be further described with reference to examples, but it goes without saying that the scope of the present invention is not limited to these examples.
プレミ ッ クス組成物の配合 Formulation of premix composition
表 I に示す配合成分を V型粉体混合用ミ キサー （ （株） はく ばく 製、 容量 ： 10リ ッ トル） を用いて室温で 5分間混合するこ とによ り 粉体状プレミ ックス組成物を得た。 By mixing the ingredients shown in Table I for 5 minutes at room temperature using a V-type powder mixing mixer (Hakubaku Co., Ltd., capacity: 10 liters). A powdery premix composition was obtained.
表 I  Table I
Figure imgf000007_0001
Figure imgf000007_0001
表 I脚注 Table I Footnote
* 1 ： 表 ΠΙ参照  * 1: Refer to Table ΠΙ
* 2 ： (株） パールエース製グラニュ糖  * 2: Granule sugar manufactured by Pearl Ace Co., Ltd.
* 3 ： ミ ヨ シ油脂 （株） 製マジカルエース N  * 3: Magical Ace N manufactured by Miyoshi Oil & Fat Co., Ltd.
* 4 ： よつば乳業 （株） 製脱脂粉乳  * 4: Non-fat dry milk manufactured by Yotsuba Dairy Co., Ltd.
* 5 ： 愛国産業 （株） 製ベーキングパウダー  * 5: Baking powder manufactured by Patriotic Industry Co., Ltd.
* 6 ： 新日本ソル ト （株） 製並塩  * 6: Shin Nippon Salt Co., Ltd.
ク、ッターの調製  Preparation
200c cの ト ルビーカーに所定量の鶏卵を溶き、 温度 25°Cに保持 した後、 表 I に示すプレミ ックス組成物を所定量加え、 箸、 スプー ンも しく はへら状のもので約 1分間撹拌し、 穀粉のだまのない均一 な状態のバッターを得るこ とができた。  Melt a predetermined amount of eggs in a 200 cc torque beaker, hold at a temperature of 25 ° C, add a predetermined amount of the premix composition shown in Table I, and use chopsticks, a spoon or a spatula for about 1 minute. By stirring, a batter in a uniform state without any flour was obtained.
バッター粘度の測定  Measurement of batter viscosity
上記調製直後のバッターを B型粘度計 （株式会社 トキメ ック製 B8 L型） で適正な読み値が得られるよ うなロータ No及び回転数条件で バッタ一粘度を測定した。 測定値の読み取り は口一タ回転開始 30秒 後に行った。  The batter immediately after the preparation was measured with a B type viscometer (B8 L type manufactured by Tokimec Co., Ltd.) under the rotor No. and rotation speed conditions so that an appropriate reading could be obtained. Reading of the measured value was performed 30 seconds after the start of mouth rotation.
スポンジケーキの焼成  Baking sponge cake
前記バッターの調製によって得られたバッタ一 95 g を 200c cの ト —ルビー力一に秤り取り、 マイ ク 口 ウェーブ加熱方式の電子レンジ で所定時間加熱調理した。 加熱時間は、 マイ ク ロ ウエーブの出力毎 に以下のよ う に設定した。 95 g of the batter obtained by the batter preparation —Weighed the ruby force and cooked for a specified time in a microwave oven with a microwave oven. The heating time was set as follows for each output of the microwave.
Figure imgf000008_0001
例 1〜 8 ： バッター調製時における鶏卵量のバッター粘度及びスポ ンジケーキ品質への影響
Figure imgf000008_0001
Examples 1-8: Effect of egg quantity on batter viscosity and sponge cake quality during batter preparation
表 I に示したプレミ ッ クス組成物の配合成分において、 穀粉類と しては米粉と米糠を使用し、 その配合はプレ ミ ッ ク ス組成物 100重 量部中に米粉 11. 3重量部、 米糠 11. 4重量部と した。  In the ingredients of the premix composition shown in Table I, rice flour and rice bran are used as the flour, and the composition is 11.3 parts by weight of rice flour in 100 parts by weight of the premix composition. 11.4 parts by weight of rice bran.
このプレツ ミ クス組成物 100重量部に対し、 鶏卵 55〜 167重量部の 比率にてバッターを調整し、 そのバッター粘度の測定結果とマイ ク 口 ウェーブ加熱で焼成したスポンジケーキの品質評価結果を表 Πに 示した。  Batter was adjusted at a ratio of 55 to 167 parts by weight of chicken eggs with respect to 100 parts by weight of this premix composition, and the batter viscosity measurement results and the quality evaluation results of sponge cake baked by mic mouth wave heating were shown. Shown in IV.
またスポンジケーキの外観を図 1 に示した。 Figure 1 shows the appearance of the sponge cake.
表 π Table π
Figure imgf000009_0001
Figure imgf000009_0001
* 1 ： 〇 ： 膨らみ体積が良好で焼き縮みが少ない * 1: 〇: Good swelling volume and little shrinkage
△ ： 膨らみ体積はほぼ良好だがスポンジセルが不均一  Δ: Swelling volume is almost good, but sponge cells are uneven
X ： 膨らみ体積が不充分  X: Swelling volume is insufficient
* 2 : 〇 ： ふつく らと した弾力感と ソフ トな歯ざわりで良好  * 2: ○: Good with soft elasticity and soft texture
△ ： ふつく らと した弾力感はあるがきめが粗く ソ フ 卜 さに欠ける ： 弾力感に乏しく 口溶けが悪い △: Soft and soft, but rough and soft 卜 Lack: Poor elasticity and poor melting
上記結果及び図 1 からバッター調製時の鶏卵量のバッター粘度及 びスポンジケーキ品質へ及ぼす影響が明らかとなり 、 プレミ ックス 組成物 100重量部当 り鶏卵 90〜； 145重量部の比率で調製したバッタ一 をマイ ク ロ ウエーブ加熱で焼成したスポンジケーキの品質が良好で あるこ とが示された。 From the above results and FIG. 1, the effect of the amount of eggs on batter viscosity and sponge cake quality at the time of batter preparation became clear, and a batch of eggs prepared at a ratio of 90 to 145 parts by weight per 100 parts by weight of the premix composition; It was shown that the quality of the sponge cake baked by microwave heating was good.
例 9〜25： 穀粉種類別プレ ミ ッ ク ス組成物のパッタ一粘度及びスポ ンジケーキの品質 Examples 9 to 25: Powder viscosity of the premix composition by flour type and sponge cake quality
表 I に示したプレミ ッ ク ス組成物の配合成分において、 種々の穀 粉類を使用したプレ ミ ッ ク ス組成物を試作した。 但し、 混合粉は表 I に示したプレミ ックス組成物： 100重量部に対し、 キサンタンガム 3重量部を加えて試作した。  Premix compositions using various flours in the composition of the premix composition shown in Table I were prototyped. However, the mixed powder was manufactured by adding 3 parts by weight of xanthan gum to 100 parts by weight of the premix composition shown in Table I.
このプレ ミ ックス組成物 100重量部に対し、 鶏卵 111重量部の比率 でバッターを調製し、 そのバッター粘度の測定結果とマイ ク ロ ゥェ 一ブ加熱で焼成したスポンジケーキの品質評価結果を表 ΙΠに示した またスポンジケーキの外観を図 2に示した Batter was prepared in a ratio of 111 parts by weight of chicken egg to 100 parts by weight of this premix composition, and the measurement result of the batter viscosity and the quality evaluation result of sponge cake baked by microwave heating were shown. Figure 2 shows the appearance of sponge cake.
表 m Table m
Figure imgf000011_0001
Figure imgf000011_0001
* 1 ： ： 表 Πに同じ  * 1: Same as Table Π
* 2 ： ： 表 Πに同じ  * 2 :: Same as Table Π
* 3 ： ： (株） 波里製 、ラクルパウダ一  * 3: Made by Hari Co., Ltd.
* 4 ： ： 市販酒米糠  * 4 :: Commercial sake rice cake
* 5 ： ： (株） はく ば <製大麦粉 MT  * 5: Hakuba Co., Ltd. <Made Barley Flour MT
水 6 ： ： (株） はく ば <製精白糠  Water 6 :: Hakuba Co., Ltd.
* 7 ： ： (株） はく ば <製薄力粉  * 7:: Hakuba Co., Ltd.
* 8 ： ： (株） はく ば <製挽き ぐるみ  * 8:: Hakuba Co., Ltd.
* 9 ： ： (株） はく ば <製もちきび粉  * 9:: Hakuba Co., Ltd.
* 10 ： ： (株） はく ば <製もちあわ粉  * 10: Hakuba Co., Ltd.
* 11 ： ： (株） はく ば <製ラ るちきび粉  * 11 :: Hakuba Co., Ltd.
* 12 ： (株） はく ば <製ラ るちあわ粉  * 12: Hakuba Co., Ltd.
* 13 ： セーフテ ッ ク • ィ ンタ一ナシ ョ ナル (株） 製ビゴー レ P * 13: Safetech • International Nago Co., Ltd. Vigore P
* 14 ： (株） はく ば <製ソルガム粉 * 15 ： 三穀ミ ッ ク ス粉 =大麦粉 （60部） +もちきび粉 （30部） + もちあわ粉 （10部） * 14: Hakuba Co., Ltd. <Sorghum powder * 15: Three-grain mix flour = Barley flour (60 parts) + Rice cake powder (30 parts) + Rice cake powder (10 parts)
* 16 ： 東海澱粉 （株） 製小麦でん粉  * 16: Wheat starch produced by Tokai Starch Co., Ltd.
* 17： 混合粉 =プレミ ックス組成物 （100部） +キサンタンガム * 1 8 ( 3部） * 17: Mixed powder = Premix composition (100 parts) + Xanthan gum * 1 8 (3 parts)
但し、 プレミ ックス組成物中の穀粉類は、 プレミ ックス組成物 10 0重量部中に米粉 11. 3重量部、 米糠 11. 4重量部と した。  However, the flours in the premix composition were 11.3 parts by weight of rice flour and 11.4 parts by weight of rice bran in 100 parts by weight of the premix composition.
* 18 : 大日本製薬 （株） 製エコーガム * 18 : Echo gum manufactured by Dainippon Pharmaceutical Co., Ltd.
上記結果及び図 2からバッター粘度が低い値を示すでん粉及びバ ッター粘度を高める増粘多糖類はスポンジケーキの品質と しては不 良であつたが、 小麦粉を含む試験に供した穀粉類については、 いず れもスポンジケーキと して良好な品質であった。  From the above results and Fig. 2, starch showing a low batter viscosity and thickening polysaccharides that increase batter viscosity were poor in quality of sponge cake. Both were of good quality as sponge cake.
例 26〜 33 ： 穀粉と糖類の比率を変えたプレミ ッ クス組成物のバッタ 一粘度及びスポンジケーキの品質 Examples 26-33: Grasshopper of premix composition with varying ratio of flour to sugar Sugar viscosity and sponge cake quality
表 I に示したプレミ ックス組成物において、 穀粉と糖類の比率を 変えたプレ ミ ックス組成物を試作した。 このプレミ ッ ク ス組成物 10 0重量部に対し、 鶏卵 111重量部の比率でバッターを調製し、 そのバ ッター粘度の測定結果とマイ ク ロ ウエーブ加熱で焼成したスポンジ ケーキの品質評価結果を表 IVに示した。  In the premix composition shown in Table I, a premix composition in which the ratio of flour and saccharide was changed was prototyped. Batter was prepared at a ratio of 111 parts by weight of chicken egg to 100 parts by weight of this premix composition, and the result of batter viscosity measurement and the quality evaluation result of sponge cake baked by microwave heating were shown. Shown in IV.
またスポンジケーキの外観を図 3に示した。 Figure 3 shows the appearance of the sponge cake.
表 IV Table IV
補助成分量 スポンジ スポンジ 穀粉量 (補助成分量 Z ロータ 回転数 粘度  Auxiliary component amount Sponge Sponge Flour amount (Auxiliary component amount Z Rotor speed Viscosity
例 ( g ) 膨らみ 食感 Example (g) Swelling Texture
No. ( rpm; mPa · s  No. (rpm; mPa · s
( g ) 穀粉量） X100 評価 評価 *2 (g) Flour amount) X100 Evaluation Evaluation * 2
< >内は糖類  <> In sugar
26 11.3 88.7<66.2> 785 2 12 1013 △ X  26 11.3 88.7 <66.2> 785 2 12 1013 △ X
27 14.8 85.2<62.7> 576 3 30 1600 Δ 〇27 14.8 85.2 <62.7> 576 3 30 1600 Δ ○
28 19.2 80.8く58.3〉 421 3 12 2500 〇 〇28 19.2 80.8 5 58.3> 421 3 12 2500 〇 〇
29 22.8 77.2く 54.7〉 339 4 30 4400 〇 〇29 22.8 77.2 54.7> 339 4 30 4400 ○ ○
30 26.3 73.7<51.2〉 280 4 12 12500 〇 〇30 26.3 73.7 <51.2> 280 4 12 12500 ○ ○
31 29.9 70.1く 47.6〉 234 4 6 42000 〇 〇31 29.9 70.1 47.6> 234 4 6 42000 ○ ○
32 31.7 68.3く 45.8> 215 4 3 64000 X Δ32 31.7 68.3 45.8> 215 4 3 64000 X Δ
33 33.4 66.6<44.1> 199 4 3 77000 X X 33 33.4 66.6 <44.1> 199 4 3 77000 XX
上記結果及び図 3から、 プレミ ッ クス組成物中の穀粉と糖を含む それ以外の補助成分の比率が穀粉 100重量部に対し 234〜 576重量部 の範囲で、 バッタ一粘度が 1. 5〜50Pa · s であれば良好なスポンジ ケーキの品質が得られるこ とが明らかとなった。 産業上の利用可能性 From the above results and FIG. 3, the ratio of the other auxiliary components including flour and sugar in the premix composition is in the range of 234 to 576 parts by weight with respect to 100 parts by weight of flour, and the batter viscosity is 1.5 to It was revealed that good sponge cake quality was obtained at 50 Pa · s. Industrial applicability
以上の通り、 本発明に従えば、 広範囲の種類の穀粉を用いて、 膨 らみ性に優れ、 ケーキのスポンジ骨格が適度に堅固であり、 焼成直 後の体積の焼き縮みのおこ らない良質なスポンジケーキを得るこ と ができる。  As described above, according to the present invention, a wide range of types of flours are used, the swellability is excellent, the sponge skeleton of the cake is reasonably firm, and no shrinkage of the volume immediately after baking occurs. You can get a sponge cake.

Claims

1 . 穀粉類を主成分と し、 これにスポンジケーキ用補助成分を配 合してなるスポンジケーキ用粉体状プレミ ックス組成物であって、 プレミ ックス組成物 100重量部当 り鶏卵 90〜： 145重量部を添加混合し て得られるバッターをマイ ク ロ ウエーブ加熱調理するこ とによって 1. A powdery premix composition for sponge cake, comprising cereal flour as a main component and an auxiliary ingredient for sponge cake, and 90 to 90 eggs per 100 parts by weight of the premix composition: By boiling batter obtained by adding and mixing 145 parts by weight with microwaves
一口  Bite
スポンジケーキを作る粉末状プレミ ックス組成物。 Powdered premix composition for making sponge cake.
2 . 前記スポンジケーキ用補助成分の量が穀物類 100重量部当 り 2 30〜660重量部である請求項 1 に記載のプレミ ックス組成物。  2. The premix composition according to claim 1, wherein the amount of the auxiliary ingredient for sponge cake is 30 to 660 parts by weight per 100 parts by weight of cereals.
3 . 前記穀粉類が米粉、 米糠、 大麦範粉、 大麦糠、 小麦粉、 そば粉 、 きび粉、 あわ粉、 大豆粉及びソルガム粉 0から選ばれた少なく とも 一種である請求項 1又は 2に記載のプレミ ックス組成物。  3. The cereal flour according to claim 1 or 2, wherein the cereal flour is at least one selected from rice flour, rice bran, barley flour, barley bran, wheat flour, buckwheat flour, millet flour, bubble flour, soybean flour and sorghum flour. Premix composition.
4 . 前記補助成分が糖類、 粉末油脂、 脱脂粉乳、 膨張剤、 食塩及 び風味改善剤から選ばれた少なく とも一種である請求項 1 〜 3のい ずれか 1項に記載のプレミ ックス組成物。  4. The premix composition according to any one of claims 1 to 3, wherein the auxiliary component is at least one selected from sugars, powdered oils and fats, skim milk powder, swelling agents, salt and flavor improvers. .
5 . 前記プレミ ッ クス組成物に鶏卵を加えて混合したバッターの 粘度が 1. 5〜50Pa · s である請求項 1 〜 4のいずれか 1 項に記載の プレミ ックス組成物。  5. The premix composition according to any one of claims 1 to 4, wherein the viscosity of the batter obtained by adding chicken eggs to the premix composition and mixing is 1.5 to 50 Pa · s.
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010059945A1 (en) * 2008-11-21 2010-05-27 The Quaker Oats Company Whole oat microwavable baked items
CN106614891A (en) * 2017-01-09 2017-05-10 济南大学 Flour substitute used for cake preparation
JP2017212994A (en) * 2011-04-19 2017-12-07 三菱ケミカルフーズ株式会社 Production method of wheat flour puffed food

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5585348A (en) * 1978-11-17 1980-06-27 Nakamuraya Co Ltd Production of confectionery
JPH0195723A (en) * 1987-10-05 1989-04-13 Nof Corp Premix for electronic oven
JPH0358736A (en) * 1989-07-27 1991-03-13 House Food Ind Co Ltd Paste-like cake mix packed in container
JPH06261688A (en) * 1993-03-15 1994-09-20 Nippon Flour Mills Co Ltd Cake and its production
JP2002501386A (en) * 1997-05-30 2002-01-15 ザ プロクター アンド ギャンブル カンパニー Storage stable complete food premix
JP2002027904A (en) * 2000-05-09 2002-01-29 Nagatanien:Kk Premix composition for sponge cake and batter for cake using the same

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5585348A (en) * 1978-11-17 1980-06-27 Nakamuraya Co Ltd Production of confectionery
JPH0195723A (en) * 1987-10-05 1989-04-13 Nof Corp Premix for electronic oven
JPH0358736A (en) * 1989-07-27 1991-03-13 House Food Ind Co Ltd Paste-like cake mix packed in container
JPH06261688A (en) * 1993-03-15 1994-09-20 Nippon Flour Mills Co Ltd Cake and its production
JP2002501386A (en) * 1997-05-30 2002-01-15 ザ プロクター アンド ギャンブル カンパニー Storage stable complete food premix
JP2002027904A (en) * 2000-05-09 2002-01-29 Nagatanien:Kk Premix composition for sponge cake and batter for cake using the same

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010059945A1 (en) * 2008-11-21 2010-05-27 The Quaker Oats Company Whole oat microwavable baked items
JP2017212994A (en) * 2011-04-19 2017-12-07 三菱ケミカルフーズ株式会社 Production method of wheat flour puffed food
CN106614891A (en) * 2017-01-09 2017-05-10 济南大学 Flour substitute used for cake preparation

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