WO2019088629A2 - Composition for preparing liquid cake batter, cake using same, and manufacturing method therefor - Google Patents

Abstract

The present invention relates to a composition for preparing a microwave-cookable liquid cake batter, a cake using the same, and a method for manufacturing the same.

Description

COMPOSITION FOR THE PREPARATION OF LIQUID CAKES AND CAKES USING THE SAME

The present invention relates to a composition for making a cake comprising wheat flour, edible fats and allylose, a method for producing a cake, a cake containing the composition for making a cake, and a method for inhibiting microbial growth of a composition for making a cake.

Brownie is a square shaped chocolate flavored cake, which is made in a variety of brownies. Generally, brownies are made by mixing chocolate and butter and then flour. They are widely known as desserts because of their sweetness, soft creamy taste, buttery taste, chocolate taste and unique texture.

As the quality of life has recently been improved, consumer needs for sweet desserts, not stocks, have increased, and various types of products are being offered as processed foods. Likewise, in the case of brownies, the preference for chocolate products and coffee chain stores and cafes have been developed in accordance with recent trends, and they are attracting attention as a side menu to be eaten with coffee or tea.

Conventional dessert processed food companies, such as brownies, can be classified into various types of finished products (refrigerated and frozen), Ready to cook type (RTC) or premix (Korean Patent Laid-Open Publication No. 10-1332962).

Among them, the form of the finished product (refrigerated) can be taken immediately, and the convenience is excellent. However, the shelf life is very short and the storage is not easy, and the form of the finished product (frozen) has a problem that transportation and storage are somewhat difficult.

Therefore, although a premix (mainly powder) is provided in order to improve the shelf life (CJ CheilJedang Brownie Mix), consumers still have to go through processes such as dough, molding, and cooking (oven) An enemy loss occurs.

In order to overcome such disadvantages, research has been conducted on a batter mix in the form of a liquid paste, but the microbial stability is poor due to the characteristics of moisture-rich foods, and the shelf life is shortened. Furthermore, in the prior art above, an additional acidic modifier (US 10/731227), a polysaccharide, or a swelling agent (EP 2006-769448, US 12/927235) may be added to supplement microbial stability, or a specific type of packaging material US 12/350369), such as a ready-to-cook product, requires the addition of a preservative or a special processing to the distribution.

The disadvantages of negative qualities (toughness, already / bad taste, etc.) and harmful to health due to various additives added to improve these problems still need improvement. In addition, some of the products are kept in a formulated composition, so there is a problem that they must be taken out from the refrigerated storage and dropped to a certain level of temperature before cooking, and the quality (texture, taste) There is an inconvenience.

As a result of intensive efforts to solve the above problems, the inventors of the present invention have found that when alululose is added to prepare a liquid brownie batter mix as a liquid, microbial stability during storage / distribution can be further enhanced, Completed.

The present application is to provide a composition for making cakes comprising wheat flour, edible fats and aluloses.

The present application provides a method of making a cake, comprising mixing flour, alulose and edible fats.

The present application provides a cake containing the composition for making a cake.

The present application provides a method for inhibiting microbial growth of a composition for making cakes, comprising mixing flour, alulose and edible fats.

The composition for making cakes of the present application is characterized in that it contains alululose in addition to sugar or alululose without using sugar and improves the water activity and the pH property and thus the microbial stability remarkably in spite of the liquid form, It can be cooked as a microwave oven.

This will be described in detail as follows. On the other hand, each description and embodiment disclosed in the present application can be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of the present application. Further, the scope of the present application is not limited by the specific description described below.

To achieve the above object, one aspect of the present application provides a composition for making a cake comprising wheat flour, edible fats and aluloses.

In the present application, the composition for making a cake may be in the form of a liquid or a powder, and may be specifically in the form of a liquid. Conventionally, the composition for preparing a cake in a liquid form has advantages in that the consumer does not need to undergo processes such as kneading and molding to save time and labor loss, but the microbial stability is very weak, but surprisingly, It is possible to provide a kneaded product for producing a stable and convenient form of a liquid cake by inhibiting the biosynthesis of microorganisms, which was firstly described by the present inventors.

In the present application, a cake is a kind of western confectionery baked by mixing a proper material such as sugar, flour and milk, and may be a sponge cake, a chiffon cake, a pound cake, a pancake, a brownie, a roll cake, a castella or a muffin. Specifically, the cakes may be brownies, but are not limited thereto.

The grain powder in the present application means a powder form of the grain. The grain is not limited as far as it is possible to be edible. Specifically, the grain can be rice, barley, bean, joe, millet, millet, wheat, buckwheat, glutinous rice, Rice, oats, tooth-ash, potato, sweet potato or corn. Specifically, the cereal flour may be flour, but is not limited thereto.

In addition, the cereal flour of the present application may be contained in an appropriate amount in the composition for preparing a cake, specifically 10 to 30 parts by weight, 10 to 25 parts by weight, 10 to 23 parts by weight, 12 to 30 by weight 12 to 25 parts by weight, 12 to 23 parts by weight, or 17 parts by weight, but is not limited thereto.

The cocoa powder of the present application is obtained by compressing cacao to separate cacao butter and drying and grinding the rest. Specifically, 1 to 10 parts by weight, 1 to 9 parts by weight, 1 to 9 parts by weight, 1 to 7 parts by weight, 2 to 10 parts by weight, 2 to 9 parts by weight, 2 to 8 parts by weight, 2 to 7 parts by weight, 3 to 10 parts by weight, 3 to 9 parts by weight, 3 to 8 parts by weight, By weight, 3 to 7 parts by weight, or 4 parts by weight, but is not limited thereto.

In the present application, edible oil means oil that has been prepared and processed to be edible by using crude oil obtained from an animal or plant (including crushed powder) containing fat.

Edible oils include vegetable oils, animal oils, emulsifiers, cocoa masses, shortening, and the like. Specific examples of vegetable oils include soybean oil, soybean oil, corn oil, rapeseed oil, rice bran oil, sesame oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, palm oil, Examples of the emulsifying agent include gelatin, albumin, casein, alginate, carboxymethylcellulose, saponin (carboxymethylcellulose), carboxymethylcellulose, carboxymethylcellulose and the like. Specific examples of the emulsifying agent include lard, horse oil, Lecithin, egg yolk, and the like, and specifically used in the form of soybean oil and shortening in the present application, but the present invention is not limited thereto, and the oil that can be used in the manufacture of cakes can be included without limitation.

In addition, the edible oil of the present application may be contained in an appropriate amount in the composition for preparing a cake. Specifically, it may be contained in an amount of 1 to 15 parts by weight, 1 to 12 parts by weight, 3 to 15 parts by weight, 3 to 12 parts by weight 5 to 12 parts by weight, or 12 parts by weight, but is not limited thereto.

In the present application, alulose is a type of sugar having the formula C ₆ H ₁₂ O ₆ , molecular weight of 180.16, which is known to exist in small amounts in figs, grapes, and the like. The above-mentioned aluloses include both D-aluloses and L-aluloses, and commercially available aluloses may be purchased and used, or they may be prepared by chemical or microbiological methods.

3 to 40 parts by weight, 3 to 30 parts by weight, 3 to 20 parts by weight, 3 to 20 parts by weight of allylose may be contained in the composition for preparing a cake, 5 to 40 parts by weight, 5 to 35 parts by weight, 10 to 20 parts by weight, 10 to 50 parts by weight, 10 to 40 parts by weight, 9 to 37 parts by weight, 9 to 35 parts by weight, 9 to 30 parts by weight, 9 to 24 parts by weight, 20 to 30 parts by weight, 25 to 50 parts by weight, 25 to 40 parts by weight, 25 to 35 parts by weight, 25 to 30 parts by weight, or 30 parts by weight But is not limited thereto.

The allylose may be in the form of a liquid, a powder or a crystal, and in the case of a liquid phase, the solid content is 65 to 80 parts by weight, 65 to 78 parts by weight, 68 to 78 parts by weight, 68 to 75 parts by weight, , 68 to 73 parts by weight, or 70 to 72 parts by weight, which may be mixed with other raw materials and used in a diluted or concentrated form. The purity of the pure alu- lose may be 85 to 99.5 parts by weight, 85 to 98 parts by weight, 90 to 98 parts by weight, 93 to 98 parts by weight, or 95 to 98 parts by weight based on 100 parts by weight of the solid content. When the alulose is in the form of powder and crystal, the purity of the pure aluloside on the whole 100 parts by weight may be 90 parts by weight or more, 95 parts by weight or more and 98 parts by weight or more and may be mixed with other raw materials to form a diluted form Can be used.

The composition for making a cake of the present application may further include or not contain sugar.

When the composition for making a cake of the present application further contains sugar, the sugar and the alulose may be used in an amount of 3 to 50 parts by weight, 3 to 40 parts by weight, 3 to 30 parts by weight, 3 to 25 parts by weight 5 to 40 parts by weight, 5 to 35 parts by weight, 10 to 30 parts by weight, 10 to 50 parts by weight, 10 to 40 parts by weight, 10 to 35 parts by weight, 15 to 30 parts by weight, But it is not limited to 15 to 25 parts by weight, 20 to 30 parts by weight, 22 to 28 parts by weight, 23 to 28 parts by weight, 23 to 27 parts by weight, or 23 to 26 parts by weight.

When the composition for making a cake of the present application further comprises sugar, the sugar and the alulous may be contained in a mixing ratio of 1:40 to 1: 0.1, more specifically, in a mixing ratio of 1:35 to 1: 0.2, But is not limited to.

The composition for making a cake of the present application may not contain sugar.

It has been confirmed that the present invention improves the microbial stability and the physical properties of the composition for making cakes in both alulose alone or as a mixture of sugar and alulose as a bulk sweetener.

The composition for making a cake of the present application may be one in which the microbial growth is reduced and the microbial stability is improved. Microbial stability means the generation and growth of harmful microorganisms in the product at the stage of manufacture, storage, use, or after use of the product. The better the microbial stability, the longer the shelf life of the product is.

It is very important to control the growth of microbes at the time of distribution when a liquid-mix-dough product in which the raw material powder, the oil, and the liquid raw material are mixed. In the case of food, the standards and specifications for each food type are legally defined have. In the case of liquid paste, it corresponds to a new type of food in which no specific standard for inhibiting microorganisms has been established. In this application, experiments for suppressing the growth of general bacteria and fungi were conducted by taking a similar food standard.

In the present application, the microorganism may be general bacteria or fungi. General bacterium is not limited to aerobic bacteria or anaerobic bacteria except for pathogenic bacteria that are active in water. Fungi means microorganisms to which fungi such as mold, yeast and the like belong. Specifically, the microorganism is Aspergillus nominal mouse (Aspergillus nomius), Aspergillus Plastic bus (Aspergillus flavus), Aspergillus scavenger (Aspergillus sojae), Aspergillus duck claim (Aspergillus oryzae), Aspergillus para City kusu Aspergillus parasiticus , Aspergillus tamarii , Aspergillus glaucus , Aspergillus cristatus , Aspergillus restrictus , and the like. Aspergillus sp. Microorganisms; A penicillium genus including Penicillium camemberti , Penicillium malachiteum , Penicillium oxalicum , Penicillium decumbens , and the like. Penicillium sp.) Microorganisms; Candida sp., Including Eurotium herbariorum , Candida parapsilosis, Candida orthopsilosis, Candida dubliniensis, Candida albicans and Candida multigemmis. Genus microorganisms; Filobasidium sp., Including Filobasidium wieringae. Genus microorganisms; Wickerhamomyces anomalus, Wickerhamomyces rabuulensis, Wickerhamomyces hampshireus, Wickerhamomyces lynferdii, Wickerhamomyces sydowiorum, Wickerhamomyces ciferrii, Wickerhamomyces subpelliculosus, Wickerhamomyces anomalus, Wickerhamomyces sp. Genus microorganisms; Eurotium sp. Microorganisms including Eurotium rubrum , Eurotium athecium and the like; Eupenicillium javanicum , Chromocleista sp. Microorganisms, and the like, and may include, but are not limited to, non-cultured general bacteria or non-cultured fungi.

In the present application, the rate of change in the degree of microbial growth means a change in the degree of microbial growth as a storage period elapses from the production of the composition for preparing a cake, that is, a change amount after the storage period relative to the degree of initial microbial growth. Can be calculated. The degree of microbial growth can be calculated using the microbial growth rate of the log value (logCFU / g or logCFU / ml) of the microbial concentration. The degree of the initial microorganism growth may be the degree of microorganism growth on the 0th day of storage. Specifically, the rate of change of microbial growth rate may be 8 weeks at 5 캜 or 4 캜 at 25 캜. In addition, the microorganism may be a common bacterium or fungus, as described above.

In the composition for producing a cake of the present application, the rate of change in microbial growth is -70% to 210%, -70% to 207%, -65% to 210%, -65% to 207%, -70% To 99%, -65% to 100%, and -65% to 99%. At 5 占 폚, the rate of change in microbial growth rate in the composition for making cakes of the present application is -70% to 25%, -70% to 24%, -65% to 25%, -65% to 24% -70% to 8%, -65% to 10%, and -65% to 8%. 5% to 207%, 9% to 210%, 9% to 207%, 5% to 100%, 5% to 99% of the microorganism growth degree change rate in the composition for making cakes of the present application at 25 캜, , 9% to 100%, and 9% to 99%. In the composition for making cakes of the present application, the rate of change in general bacterial growth rate is -15% to 150%, -15% to 148%, -12% to 150%, -12% to 148%, -15% to 50% % To 50%, -15% to 49%, -12% to 49%. In the composition for producing cakes of the present application, the rate of change of the growth rate of fungi is -70% to 210%, -70% to 207%, -65% to 210%, -65% to 207%, -70% to 100% To 99%, -65% to 100%, and -65% to 99%.

The composition for making cakes of the present application may have a moisture content of 20 to 35%, 20 to 33%, 25 to 35%, or 25 to 33%. The composition for making cakes of the present application may have a moisture content change (%) of 100 to 117%, 100 to 116%, 100 to 115%, or 100 to 114%. The 'moisture content change amount' refers to the amount of change from the manufacturing time point of the composition for preparing a cake to the storage amount, that is, the amount of change after the storage period compared to the initial moisture content. The movement of water in food has a very important effect on the physical properties, and it is known that it affects food texture especially by being involved in the property of food and shape deformation. Water is involved in the action of solvents, chemical reactions, temperature control in food, and acts as a lubricant. Especially, microorganisms use water, which is free water, as free water, for metabolic activities. Water in liquid cake dough also plays an important role in the hydration between raw materials and has a great influence on microbial propagation.

The composition for making cakes of the present application may have a water activity of 0.8 to 0.95, 0.8 to 0.93, 0.83 to 0.95, 0.83 to 0.93, 0.85 to 0.95, 0.85 to 0.93, 0.86 to 0.95 and 0.86 to 0.93. Water activity is an indicator of the number of free microbes available in the food. The composition for making cakes of the present application may have 0.01% to 3.0%, 0.01% to 2.8%, 0.01% to 2.5%, or 0.01% to 2.2% of the water activity change amount (%) during storage at 5 ° C for 8 weeks. The 'amount of water activity change' refers to the amount of change from the manufacturing time point of the composition for preparing a cake to the storage time after the storage period, that is, the absolute value of the change amount after the storage period with respect to the initial water activity.

Since the normal moisture content is represented by an absolute moisture content that does not take into consideration the moisture content in the atmosphere, there is a somewhat inadequate aspect to be indexed in terms of microbial stability. Thus, the amount of free water that a microorganism actually utilizes, that is, water activity, is used to express the amount of water that helps the growth of microorganisms in the water in the food. Moisture activity is a very important indicator in liquid dough products, and it is possible to predict the growth of microorganisms in the product.

Much research has been done on microbial growth depending on water activity, and research on indicator bacteria has also been active. Particularly, water activity is a very important quality factor that determines food utilization and shelf life, and moisture in food is expressed as water activity considering relative humidity in the atmosphere because it always changes according to the surrounding environmental conditions.

In microbial growth, bacteria require higher water activity than yeast, while fungi require relatively low water activity. Most of the decaying bacteria require a water activity of 0.71 to 0.91, and most of the osmotic yeasts require a water activity of 0.81 to 0.94.

The composition for making a cake of the present application has a pH of 2 to 7, 2 to 6.8, 2 to 6.6, 3 to 7, 3 to 6.8, 3 to 6.6, 4 to 7, 4 to 6.8, 4 to 6.6, 5 to 6.8, To 6.6, from 5 to 6.5, from 6 to 7, from 6 to 6.8, or from 6 to 6.6. Each food has its own pH, and the quality of the food can be checked with the pH. In general, the lower the pH, the higher the sourness of the food, and the pH is closely related to the shelf life of the food.

The composition for making a cake of the present application may further comprise an emulsifier, a stabilizer, a swelling agent, an acidity adjusting agent, a tablet salt, a milk powder, a protein extract, an edible oil, a preservative, an flavoring agent or water. The emulsifier means a substance which causes two or more kinds of liquids which do not mix with each other to form a stable mixture, and the stabilizer means a substance added for the purpose of preventing physical or chemical change of food. In addition, the composition for making a cake of the present application may further include known materials generally used for producing cakes.

Specific examples of the above emulsifier, emulsion stabilizer or stabilizer include nonionic surfactants such as fatty acid monoglycerides, sorbitan fatty acid esters (such as span) and fatty acid esters of sucrose, nonionic surfactants such as lecithin, gum arabic, yolk, gelatin, But are not limited to, guar gum, xanthan gum, sodium alginate, pectin, CMC, casein sodium, albumin, phosphate, citrate, hydroxypropyl methylcellulose and the like.

The composition for making a cake of the present application may be one which does not contain an expanding agent, and may or may not contain a preservative in an amount of 0.03% or less of the total composition weight. Specifically, the preservative may be, but not limited to, sorbic acid or propionic acid.

Another aspect of the present application for achieving the above object is to provide a method for manufacturing a cake, which comprises mixing wheat flour, alululose and edible oil.

Edible oils, aluloses, and cakes are as described above.

The manufacturing method of the present application may include a step of mixing the liquid raw material, whereby a composition for making a cake having a liquid form can be produced.

Another aspect of the present application for achieving the above object is to provide a cake made of the composition for making cakes. The cakes may be those made by the method for making cakes.

Another aspect of the present application for achieving the above object is to provide a method for inhibiting microbial growth of a composition for making cakes, which comprises mixing flour, alulose and edible fats.

The composition for producing a cake of the present application may significantly inhibit the growth of microorganisms including ordinary bacteria or fungi by mixing wheat flour, alululose and edible oil, and the shelf life may be further improved.

Hereinafter, the present application will be described in more detail by way of examples. However, these embodiments are for illustrative purposes only, and the scope of the present application is not limited to these embodiments.

Preparation Example 1: Preparation of brownie cake

The brownie cake of Experimental Examples 1 to 3 and Comparative Example 1 was prepared with the composition shown in Table 1 below. Particularly, the content of sugar and / or alulose compounded in the brownie cake was prepared under different conditions.

The brownie cake dough compositions were prepared by dividing each raw material into three groups as shown in Table 1, mixing them separately, and then mixing the three groups of the mixture. Specifically, raw materials of powders, glucose, vegetable cream, cocoa powder, egg powder, corn starch, wheat starch, powdered milk, and gum were weighed and mixed with a homogenizer mixer of Foss to mix all the ingredients uniformly Respectively. Next, the oil raw materials of vegetable shortening, soybean oil, flavoring agent, emulsifier and cacao mass were weighed and mixed in the same manner. Next, alulose (CJ Cheiljedang, liquid phase; solid content: 70% or more, purity: 95% or more), sugar (CJ Cheiljedang, crystals; purity: 98% or more) and purified water were weighed and mixed in the same manner. The mixture materials were put into a Hobart mixer for bakery and mixed for about 3 minutes to 5 minutes to such an extent that no lumps were visible to prepare a liquid brown bread cake dough composition.

The dough composition was put in a pouch (PE) and stored in a refrigerator (5 ° C) or a room temperature (25 ° C), and the dough composition was taken out according to the elapsed time to prepare a microwave cookable container ) Was heated in a microwave oven for 1 minute and 50 seconds to prepare a brownie cake having a height of 3.5 to 4 cm.

Manufacturing stage	Raw material name	Content (% by weight)
		Experimental Example 1	Experimental Example 2	Experimental Example 3	Comparative Example 1
Raw material mixture i. Powder type	weak flour	14	14	14	14
	glucose	2	2	2	2
	Vegetable cream	One	One	One	One
	Cocoa powder	4	4	4	4
	Egg powder	6	6	6	6
	Corn starch	2	2	2	2
	Wheat starch	One	One	One	One
	Powdered milk	3	3	3	3
	sword	0.05	0.05	0.05	0.05
Raw material mixture ii. Retaining type	Vegetable shortening	5	5	5	5
	Soybean oil	5	5	5	5
	Flavoring agent	0.6	0.6	0.6	0.6
	Emulsifier	0.9	0.9	0.9	0.9
	Cacao mass	2	2	2	2
Raw material mixture iii. Liquid type	water	18	23	26	28
	Liquid alulos	35.45	15	5	0
	Sugar	0	15	22	25
Sum		100	100	100	100

Example 1: Measurement of microbial (general bacterium, fungi) growth of liquid brownie cake dough

The microbial growth of the various brownie cake dough compositions prepared in Preparation Example 1 was measured. In the case of liquid paste, it corresponds to a new type of food in which no specific standard for inhibiting microorganisms has been established. In this application, experiments for suppressing the growth of general bacteria and fungi were conducted by taking a similar food standard.

In the case of general bacteria, the number of viable bacteria in the specimen is calculated by counting the number of bacterial colonies after culture by mixing and coagulating specimens in a standard agar medium, , And the number of colonies was calculated by selecting plates that produced 15 to 300 colonies per plate.

In the case of fungi, the number of general bacteria was measured according to the standard plate method. However, the number of colonies after culturing at 25 ° C for 5 to 7 days using a potato dextrose agar medium was calculated, and the average number of colonies was multiplied by a dilution factor to determine the number of fungi. The results are shown in Tables 2 and 3 below.

General bacterium (log CFU / g)

	Elapsed time	Comparative Example 1	Experimental Example 1	Experimental Example 2	Experimental Example 3
5 ℃	Early	2.9	2.5	2.7	2.5
	8 weeks	4.6	2.7	2.4	3.1
25 ℃	Early	2.9	2.5	2.7	2.5
	4 weeks	7.3	3.3	4.0	6.2

Fungi (logCFU / ml)

	Elapsed time	Comparative Example 1	Experimental Example 1	Experimental Example 2	Experimental Example 3
5 ℃	Early	2.6	2.0	1.5	1.4
	8 weeks	3.1	0.7	1.5	1.0
25 ℃	Early	2.6	2.0	1.5	1.4
	4 weeks	5.98	2.18	2.98	4.3

First, in the case of Comparative Example 1 which did not contain alulose, the number of general bacteria increased remarkably by 1 log or more at 5 ° C or 25 ° C at 8 weeks. On the other hand, in the liquid batter mixes of Experimental Examples 1 to 3 including aluloses, the number of general bacteria was not changed even after 8 weeks at 5 DEG C, Or more. Especially in Experimental Example 1 in which the amount of alululose was the largest, it was confirmed that the number of general bacteria was reduced by 2 log or more than Comparative Example 1 even when stored in a harsh environment at 25 ° C, and the growth inhibition effect of general bacteria was remarkably excellent Table 2).

In addition, in the case of fungi, the growth of fungi during storage of the liquid batter mixes of Experimental Examples 1 to 3 including aluloses was remarkably suppressed and the number of fungi was significantly lower than that of Comparative Example 1 which did not contain aluloses . Particularly, at the temperature of 5 ° C, it was confirmed that the population of the liquid batter mixes of Experimental Examples 1 to 3 was lower than the initial value and the microbial proliferation was suppressed, but rather the reduction was observed. At 25 ° C, The number of fungi of 1 to 3 was decreased by 1 log or more compared with that of Comparative Example 1, and it was confirmed that the number of fungi of Practical Examples 1 and 3 was substantially close to zero (Table 3).

Therefore, when the alulose is mixed with sugar or when only alulose is used instead of sugar, the microbial stability of the brownie cake dough composition is remarkably improved, which is more advantageous in terms of inhibition of microbial growth and shelf life.

Example 2: Determination of moisture content of a brownie cake dough composition

The moisture content of the various brownie cake dough compositions prepared in Preparation Example 1 was measured. Water in liquid brownie cake dough plays an important role in the hydration between raw materials, and has a great influence on microbial propagation.

Specifically, 2 g of the liquid brownie cake dough sample prepared in Preparation Example 1 was weighed into an aluminum dish, and the temperature was set at 130 ° C. After 30 seconds of no weight change To measure the reduced weight of the end point by the water content. The results are shown in Table 4 below.

5 ℃ storage Sample elapsed time	Water content (%)				Change relative to initial value (%)
	Comparative Example 1	Experimental Example 1	Experimental Example 2	Experimental Example 3	Comparative Example 1	Experimental Example 1	Experimental Example 2	Experimental Example 3
Early	25.1	24.0	32.4	28.7	-	-	-	-
8 weeks	29.5	27.5	36.8	28.8	118%	114%	114%	100%

As a result, it was confirmed that the moisture content was increased according to the elapsed time in Comparative Example 1 in which aluloses were not included and in Experimental Examples 1 and 2 in which aluloses were contained. Experimental Example 3 shows that the change in moisture content during storage is remarkably small Respectively. Also, in Experimental Examples 1 to 3, the amount of change in moisture content after 8 weeks was significantly lower than that of Comparative Example 1, which contained only sugar, indicating that water migration during storage of the liquid batter mix was relatively small do.

Example 3: Measurement of water activity of a brownie cake dough composition

The water activity of the various brownie cake dough compositions prepared in Preparation Example 1 was measured. Moisture activity is a very important indicator in liquid dough products, and it is possible to predict the growth of microorganisms in the product.

As a concrete measurement method, 4 g of the liquid brownie cake dough sample prepared in Production Example 1 was placed in a cell of 2 mm in diameter for exclusive use in an Aquaspector (moisture activity meter), and water activity was measured. The results are shown in Table 5 below.

5 ℃ storage Sample elapsed time	Water activity				Change relative to initial value (%)
	Comparative Example 1	Experimental Example 1	Experimental Example 2	Experimental Example 3	Comparative Example 1	Experimental Example 1	Experimental Example 2	Experimental Example 3
Early	0.90	0.86	0.92	0.89	-	-	-	-
8 weeks	0.87	0.87	0.92	0.91	3.3%	1.2%	0.0%	2.2%

The change relative to the initial value is shown as an absolute value.

As a result, when the amount of change in water activity with respect to the elapsed time of Comparative Example 1 in which aluloses were not included and Experimental Examples 1 to 3 in which aluloses were contained was represented by an absolute value, Examples 1 to 3 were found to be significantly smaller, and especially in Experimental Example 2, the initial water activity was maintained. As a result, it is judged that water migration during storage of the liquid batter mix is relatively small when using alululose.

Example 4: Sensory evaluation of brownie cake made from liquid brownie cake dough

The brownie cake prepared from the various brownie cake dough compositions of Preparation Example 1 was subjected to sensory evaluation.

Specifically, the liquid brownie cake dough was stored in a refrigerator at 5 DEG C, stored at predetermined intervals, and cooked in a microwave oven under the same conditions. The cooked product was allowed to cool for 10 minutes, and seven panelists trained were checked for degeneracy of the product to confirm the degree of occurrence of the deodorization. The panel was trained panel on taste and quality change. The degree of likelihood of the product was evaluated based on the 9 point scale. The degree of preference was set when the preference score was 5 or higher, and rejected when the score was below 5 points. The results are shown in Tables 7 and 8 below.

5 ℃ Storage Sample Sensory (already)

Elapsed time	Comparative Example 1	Experimental Example 1	Experimental Example 2	Experimental Example 3
Early	permit	permit	permit	permit
4 weeks	permit	permit	permit	permit
6 weeks	permit	permit	permit	permit
8 weeks	permit	permit	permit	permit

5 ℃ Storage Sample sensory (odor)

Elapsed time	Comparative Example 1	Experimental Example 1	Experimental Example 2	Experimental Example 3
Early	permit	permit	permit	permit
4 weeks	permit	permit	permit	permit
6 weeks	permit	permit	permit	permit
8 weeks	permit	permit	permit	permit

Therefore, it was confirmed that even if a brownie cake was prepared using a liquid brownie cake dough composition which partially or wholly used alululose instead of sugar, a brownie cake with excellent quality without any odor and no odor could be produced.

In addition, neither the Comparative Example 1 nor the Experimental Examples 1 to 3 showed any significant change in the degree of swelling of the product, so that it was confirmed that there was no problem in terms of appearance of the product.

From the above description, it will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all aspects and not restrictive. The scope of the present application is to be interpreted as being within the scope of the present application, all changes or modifications derived from the meaning and scope of the appended claims and from their equivalents rather than the detailed description.

Claims (15)

1. A composition for preparing a cake in the form of a liquid comprising wheat flour, edible oil and alululose,

   Wherein the rate of change of microbial growth for 8 weeks at 5 占 폚 is -65% to 24% relative to the 0th day of storage or the rate of change of microbial growth for 4 weeks at 25 占 폚 is 9% to 207% relative to the 0th day of storage.
2. The composition of claim 1, wherein the composition further comprises a cocoa powder.
3. The composition according to claim 1, wherein the microorganism is a common bacterium or fungus.
4. The cake-making composition according to claim 1, wherein the alulose is contained in an amount of 3 to 50 parts by weight based on 100 parts by weight of the total composition for cakes.
5. The composition of claim 1, further comprising a sugar, wherein the sugar and the alulous are included in an amount of 3 to 50 parts by weight based on 100 parts by weight of the entire composition for making a cake.
6. 6. The composition of claim 5, wherein the sugar and the alulose are included in a mixing ratio of 1:40 to 1: 0.1.
7. The cake-making composition according to claim 1, wherein the composition for preparing cakes has a moisture content of 20 to 35 parts by weight based on 100 parts by weight of the entire cake prepared from the composition for making cakes.
8. The composition of claim 1, wherein the composition for making cakes has a moisture content change of 100% to 117% relative to the storage at 0 ° C for 8 weeks at 5 ° C.
9. The composition of claim 1, wherein the caking composition has a water activity of 0.8 to 0.95.
10. The composition of claim 1, wherein the composition for making cakes has a water activity change of from 0.001% to 3% when stored at 5 ° C for 8 weeks.
11. A method for preparing a composition for making a cake in liquid form, comprising mixing a composition comprising wheat flour, alululose and edible oil.
12. 12. The method of claim 11, wherein the composition further comprises a cocoa powder.
13. A cake comprising the composition for making a cake as claimed in any one of claims 1 to 10.
14. A method for inhibiting microbial growth of a composition for making a cake, comprising mixing a composition comprising wheat flour, alulose and an edible oil.
15. 15. The method of claim 14, wherein the composition further comprises a cocoa powder.