JPS605244B2 - new cake mixes - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel cake mix, and more particularly to a cake mix that can easily produce uniform, high-quality cakes at home.

Currently, various types of cake mixes are commercially available, such as sponge mixes, butter mixes, and pound mixes.

Taking sponge cake as an example, sponge cake is made from chicken eggs,
It is manufactured by mixing raw materials such as sugar, flour, and water, whisking, and heating.

Sponge cake mix is made by pre-mixing the necessary ingredients in powder form, and adding raw eggs and water before use to make it thick and foamy, making it easy to bake a cake. Cake mixes are classified by their target users into commercial and home use. Since the methods of making cakes for commercial use and home use are different, the composition and form of cake mixes are naturally different. In other words, for commercial use, foaming agents are used when making cakes, and various types of mix formulations can be made due to mechanical glazing. However, in the case of home-made cake mixes, the dough is made by hand using a first-class metal whipper, so the cake mix is assembled in such a way that a cake can be made by simply mixing the mixture. In other words, generally commercially available home cake mixes consist of 4 flour, sugar,
It contains skim milk powder, baking powder, salt, etc. in one bag, and when making a cake, eggs and water are added to it.

-However, because of the presence of flour, which is a paper-enriching substance, it takes a lot of effort to make the dough foamy. If the thickening time is not appropriate, malt will form in the flour, and the resulting cake will be dense and have a poor texture. Another method is to foam the egg whites and add the cake mix to it, but it requires a lot of skill to add the mix without breaking the foam in the egg whites, and anyone can do the same at home. Making a cake is difficult.

And sometimes you end up making a senbei-like cake that doesn't have much volume. In both methods, if you want to add oil or fat according to your preference, you need to add it so that it does not defoam, so skill is required. As a result of extensive research based on the results of many years of research, the present inventor has invented a cake mix that allows cakes to be easily baked at home and to which fats and oils can be freely added according to taste. It is something. The cake mix of the invention consists of two compositions.

That is, one composition consists of a system consisting of foaming oils and fats and foundations, and the other composition consists of a system consisting of 4. wheat flour, skim milk powder, salt, baking powder, etc. The composition is mixed in advance using a ribbon blender or the like. The preferred mixing ratio (weight) of foaming oil and fat is sugar: foaming powder oil = 100
:10-60. The foamable powder oil used in the present invention is produced by a spray dryer method, and uses glycerin saturated fatty acid ester and propylene glycol saturated fatty acid ester as emulsifiers in a ratio of 1:3 to 2:1 (weight ratio).
Contains 10 to 65% by weight in total, and 1 edible oil or fat.
0-65% by weight and 20-4% by weight of spray bases such as dextrin, lactose, sodium caseinate, etc.

Edible fats and oils include soybean oil, cottonseed oil, palm oil, rice oil,
Vegetable oils and fats such as olive oil, safflower oil, and rapeseed oil are preferred. Furthermore, tocopherol, lecithin, etc. may be used as antioxidants. The cake is manufactured using the cake mix of the present invention.The composition consists of a composition consisting of powdered foamable oil and fat, sugars, etc., mixed with raw eggs and water, and then flour, skim milk powder, salt, baking powder, etc. It is something that is worshiped by adding things.

That is, first, foamable oils and fats, sugar, eggs, and water are used to create stable bubbles.

This product has very good foaming stability, so even if other mix base materials (wheat flour, skim milk powder, salt, baking powder) are added, it will not defoam. The manufacture of cakes using the cake mix of the present invention has no flour, which is a thickening substance, in the rope for initial foaming, so compared to cake mixes made using the all-in-mix method, the production of cakes is more difficult. It is extremely easy to do, and it is enough to perform the forehead prayer several dozen times by hand at home, and since powdered oil is used, oil can be added as desired.

The stability of the foamed state is very good, so the second step of adding a composition consisting of flour, skim milk powder, salt, baking powder, etc., is only required a few times. The quality of the cakes is very good and consistent. The present invention will be explained below using Examples and Test Examples. (Hereinafter, "parts" are simply expressed as "parts by weight.") Example 1 Three bases of foamable powdered oil and fat shown in Table 1 and 10 parts of caster sugar were mixed in a ribbon blender (referred to as A pack).

100 parts of wheat flour, 5 parts of skim milk powder, 1 part of salt, and 1 part of BP (baking powder) are mixed in a ribbon blender (referred to as B pack). When making a cake, add 10 parts of eggs and 2 parts of water to Pack A (13 parts), mix Azusa (about 1 minute) with a household whisk, and mix Pack B (107 parts) with it. A cake batter was prepared by making a cake batter (approximately 2 centimeters of sand), and then baked to obtain a cake.

Foaming powder oils and fats are prepared by dissolving the spray base materials such as sodium caseinate, lactose, and dextrin among the ingredients in Table 1 in warm water of 1.2 times the total amount of the ingredients in Table 1, and then adding glycerin monostearate in advance. , propylene glycol, monopalmitic acid ester, and tocopherol dissolved in oil and fat were added, homogenized using a homogenizer, and then spray-dried to form a powder.

Foaming powder oils and fats shown in Table 2 were also produced in a similar manner to the above.

Table-1 Foaming powdered oil and fat Example 2 Three foaming powdered oils and fats shown in Table-2 and 100 parts of white rice bran were mixed in a ribbon blender (referred to as A pack).

100 parts of wheat flour, 5 parts of skim milk powder, 1 part of common salt, and 1 part of BPI are mixed in a ribbon blender (set as B pack). When making a cake: Pack A (13 countries), 10 eggs, 20 parts water.
Add 100% of the mixture and mix with a household whisk for about 1 minute. Mix B pack (107 parts) with this and stir for about 20% of the time to make a cake batter and bake. Got the cake.

Table 2 Comparative Example of Foaming Powdered Oil and Fat 1 Mix A pack and B pack of Example 1 at the same time, add 10 eggs and 2 parts water, and mix with a household whisk for 3 to 4 minutes. ) and then created the cake batter and baked it to get the cake.

Comparative Example 2 Add 10 eggs to the cake mix (commercially available) with the composition shown in Table 3.
Add 1 part and 2 parts of water, stir with a household whisk (for about 3 minutes) to prepare a cake batter, and bake to obtain a cake.

Table 3 Test Example The cakes according to Examples 1 and 2 and Comparative Examples 1 and 2 were tested for each item and the results were as shown in Table 4.

As shown in Table 4 above, it can be seen that the cake made from the cake mix of the present invention is superior to conventional products.

Claims (1)

[Scope of Claims] 1 One composition is a system consisting of powdered foaming oil and fat and sugars, and the other system is a system consisting of wheat flour, skim milk powder, salt, baking powder, etc., and these two compositions are Cake mixes that are characterized by being made of more than one thing. 2. The powdered foaming oil and fat described in claim 1 has a composition of 10 to 65% by weight of edible oil and fat, and the ratio of glycerin saturated fatty acid ester and propylene glycol saturated fatty acid ester to 1:3 to 2:1. 65% by weight, and 20 to 40% by weight of a spray base material such as dextrin, lactose, sodium caseinate, etc.