JPH0130452B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing cake mixes, and more specifically, it uses an oil-containing powder made by pulverizing oil and fat using a special method. The present invention relates to a method for producing cake mixes that can easily produce high-quality cakes by adding additives. When making cakes at home, beat the eggs well in a bowl, add the sugar and stir to mix, then add the flour, then add the pre-melted butter or flour toning, quickly mix until homogeneous, and then add the sugar. It must be placed in a mold and baked. In order to eliminate these complicated operations, so-called cake mixes have traditionally been used, in which flour, sugar, powdered oil, etc. are mixed in powder form in advance, water and eggs are added as needed, and then heated to make cakes. has been developed and sold. However, compared to cakes made using conventional cake mixes, the size of air bubbles in the structure is uneven, and large cracks occur on the surface of the cakes, compared to cakes made at home using butter, snow toning, etc. There were also drawbacks such as lack of moisture or softness. These drawbacks are exemplified by the method in which powdered oils and fats used in conventional cake mixes emulsify oils and fats, emulsifiers, proteins such as gelatin and casein, or starch with water, and then spray-dry the resulting powder. This is thought to be due to the emulsion being turned into powder. The present inventors have devoted themselves to research into cake mixes that can eliminate these drawbacks and easily make cakes at home that have almost the same properties as cakes made at home using butter, snowflakes, etc. did. First, we investigated the currently known method of producing powdered fats and oils without emulsifying them. A typical example is to add and dissolve a thermally decomposable expanding agent into an aqueous solution containing mainly water-soluble food substances, and then spray-dry this at a temperature higher than the temperature at which the thermally decomposable expanding agent decomposes. A porous powder is produced, and then the powders are adsorbed to this porous powder.
absorption method (JP-A-50-160303), and
A method of absorbing and retaining fats and oils by using a dry powder of a starch hydrolyzate aqueous solution with DE18 or less using a drum dryer as a powder base (Japanese Patent Application Laid-Open No. 53-1999)
23305) etc. However, in the case of powdered fats and oils obtained by these methods, (1) the porous powder or powdered base is formed with weak bonding strength between powder particles, so there is little accumulation of the powdered fats and oils obtained; The adsorbed and absorbed fats and oils ooze out due to external pressure, and (2) the caking phenomenon tends to occur easily, making them unsuitable as powdered fats and oils for cake mixes. As a result of further research to eliminate these drawbacks, the present inventors succeeded in obtaining an oil-containing powder with a strong structure and stable quality.When they used this to manufacture cake mixes, the above-mentioned drawbacks were overcome. The present invention was completed based on the knowledge that this problem can be solved. The gist of the present invention, which was completed based on such knowledge, is as follows:
A powder system consisting of a water-soluble and crystalline saccharide powder or a powder mainly composed of the saccharide and added water is heated to a temperature of 100 to 140°C to form a porous structure. The oil-containing powder obtained by adding and mixing liquid oil to irregularly shaped particles is mixed with wheat flour,
The present invention provides a method for producing a cake mix, which comprises mixing baking powder and, if necessary, sugar, emulsifier, milk powder, egg white powder, etc. The method for producing the cake mix of the present invention will be described in detail below. In the present invention, first, a powdered system consisting of a water-soluble and crystalline saccharide powder (hereinafter abbreviated as "saccharide powder" for convenience) or a powder mainly composed of the saccharide and added water is formed. As mentioned above, the saccharides used in the present invention need to be water-soluble and crystalline, and include monosaccharides such as glucose, xylose, and galactose, disaccharides such as sucrose, lactose, and maltose, and ruffinose. There are trisaccharides, tetrasaccharides such as stachyose, and other polysaccharides such as dextrin, and these can be used alone or as a powder mixture of two or more, and if necessary, other edible substances can be mixed in powder form to produce saccharide powder. Or make it into a powder mainly composed of sugars. Next, the saccharide powder or the saccharide-based powder is mixed with added water to form a powdery system. It is an important requirement in the present invention to form a powdery system to which the above-mentioned added water is added. Therefore, the amount of water added varies depending on the composition of the saccharide powder or powder mainly composed of saccharides, but is the amount necessary to dissolve the surface of the saccharide particles in the saccharide powder or powder mainly composed of saccharides, Generally, an amount sufficient to wet the saccharide powder or the powder mainly composed of saccharides is sufficient.
The added water has a significant effect on the formation of relatively strong porous irregularly shaped particles by crystallization of sugars during the subsequent heat treatment. If the amount of added water is too large and the saccharide powder or powder mainly composed of saccharides turns into a base or solution state, the sugar particles crystallize during the subsequent heat treatment and the bonding between the saccharide particles progresses too much, resulting in a desired porous state. It is not possible to form irregularly shaped particles, and as a result, not only is it not possible to increase oil absorption, but also the solubility in water is extremely reduced. On the other hand, if the amount of added water is too small, the bonding between sugar particles due to crystallization of sugars will not progress sufficiently during the subsequent heat treatment, and as a result, it will be impossible to form a large number of relatively strong porous irregularly shaped particles. Therefore, not only is it not possible to increase the oil absorption amount, but also the resulting porous irregularly shaped particles have only enough strength to be destroyed by a slight external pressure. Next, the powdered system consisting of saccharide powder or powder mainly composed of saccharides and added water is heated to a temperature at which the saccharides crystallize (until the product temperature reaches 100 to 140°C). As a result of this heat treatment, the dissolved portions on the surface of the saccharide particles crystallize while partially bonding with other saccharide particles, resulting in the formation of a large number of relatively strong porous irregularly shaped particles. The heating temperature at this time is an important requirement in the method for producing the oil- and fat-containing powder of the present invention. The heating temperature is determined based on the crystallization temperature of sugars. When the heating temperature is extremely higher than the crystallization temperature, the crystallization of the sugars progresses too much, making it difficult to form porous amorphous particles, whereas when the heating temperature is extremely lower than the crystallization temperature, Bonds between sugar particles due to crystallization of sugars are weak or no bonds are formed, making it impossible to form a large number of relatively strong porous irregularly shaped particles. The porous irregularly shaped particles obtained at this stage are bonded by sugar crystallization, so they are relatively strong and will not be destroyed even by a small amount of external pressure, and the caking phenomenon will not occur easily. . The heating method may be direct heating or indirect heating using a burner, oil bath, steam, etc., but dry heating is required. By simply adding liquid fat (in the case of solid fat, heat and melt it in advance) to the relatively strong porous amorphous particles obtained in the above manner, and stirring and mixing, the above-mentioned porous The liquid fat and oil is absorbed into the large number of spaces that the irregularly shaped particles have, resulting in a powder with a high fat and oil content. Moreover, in this case, the fats and oils are hardly emulsified. The fats and oils used in the present invention are not particularly limited, and may be any fats and oils that are liquid or solid at room temperature, such as soybean oil, cottonseed oil, sesame oil, palm oil, coconut oil, butter, and snow toning; These oils and fats include spice ingredients, fragrances,
It may also be one in which a dye or the like is dissolved. Furthermore, adding and mixing oil-soluble emulsifiers, especially glycerin fatty acid esters and propylene glycol fatty acid esters, to these oils and fats produces favorable results for improving the structure (moistness, fluffiness, etc.) when making cakes from cake mixes. give. Next, flour, baking powder, and if necessary, sugars, emulsifiers, milk powder, egg white powder, etc. are mixed into the oil-containing powder obtained by the above method to obtain a cake mix. The cake mix thus obtained can be applied to the production of many cakes such as madeleines, pancakes, butter sponges, donuts, cutlets, pies, castella cakes, crepes, and pound cakes. Preferred embodiments of the present invention will be described below. The saccharide used is preferably lactose and/or glucose, especially anhydrous crystalline glucose, and the mixing ratio (weight) of lactose and glucose
Mixed sugar with a ratio of 90:10 to 70:30 is preferred. In this case, the amount of added water is 1 to 10, preferably 1 to 6, per 100 of the weight of sugar or the weight of sugar-based powder.
When any of the above conditions is exceeded, the oil content in the resulting oil- and fat-containing powder tends to decrease. The above sugars and added water are mixed to form a powder system, but when using the above mixed sugars, it is easier to mix the added water with the sugars by first mixing glucose and added water, and then mixing lactose. Uniformly dispersed
It is preferable because it can be absorbed. In addition, when forming a powdered system consisting of the above-mentioned sugars and added water, adding phosphates, gums, skim milk powder, and sodium caseinate is effective in improving the oil content of the oil-containing powder. It is true. For example, the amount added to skim milk powder is 5 to 50 parts by weight per 100 parts by weight of sugars, 0.001 to 0.01 parts by weight for monosodium phosphate, 0.00001 to 0.001 parts by weight for disodium phosphate, and 0.00001 to 0.001 parts by weight for sodium pyrophosphate. 0.001 to 0.01 parts by weight for sodium tripolyphosphate, 0.1 to 0.01 parts by weight for sodium caseinate, 1 to 20 parts by weight for sodium caseinate, 0.002 to 0.2 parts by weight for gelatin, and 5 parts by weight or less for sorbitol. be. In this way, a powdery system consisting of sugar powder or sugar-based powder and added water is formed,
This is heat-treated under heating conditions such that the saccharide crystallizes, specifically, until the temperature of the saccharide reaches 100 to 140°C. By this heat treatment, a large number of relatively strong porous irregularly shaped particles are formed. Next, a previously melted oil and fat having a melting point of around 30° C. is added to the porous amorphous particles, and the mixture is stirred and mixed to obtain an oil- and fat-containing powder. When adding an emulsifier, such as a glycerin fatty acid ester or a propylene glycol fatty acid ester, to the above fat or oil, the amount added is 2 to 5% by weight of the glycerin fatty acid ester based on the fat or oil.
2-5% by weight of propylene glycol fatty acid ester is suitable. By the above method, the oil content is approx.
Powders containing 20-60% by weight of oil and fat can be obtained. Next, add the above oil-containing powder to flour, baking powder, sugar, emulsifier, milk powder, etc. as necessary.
Mix powder with egg white powder etc. to obtain cake mix. In this case, the amount of the oil-containing powder mixed varies depending on the type of cake, but it is preferably such an amount that the oil content is 5 to 25% by weight relative to the cake mix. In order to obtain an oil-containing powder having the above-mentioned oil content, a so-called conventional powdered oil obtained by emulsifying water with an emulsifier, casein, starch, etc. and spray-drying the oil and fat may be used in combination. The cake mix of the present invention thus obtained is suitable for eliminating the drawbacks of conventional cake mixes and producing cakes with improved quality. The effects of the present invention will be clarified by the following comparative experimental examples. Comparative experiment example

[Table] In Table 1, A represents the cake mix produced by the method of the present invention, and B represents the cake mix produced by the conventional method. It was expressed as the blending ratio (parts by weight). The oil content of the oil-containing powder of the present invention is about 36% by weight, and the oil content of the conventional powdered oil is about 70% by weight.
It is. The method for producing the oil-containing powder of the present invention is as follows. All materials and percentages are expressed in parts by weight and percentages by weight. After adding 9 parts of added water to 30 parts of glucose, 150 parts of lactose was added and mixed, and 189 parts of the resulting powdery system was heated and stirred until its temperature reached 130°C. Approximately 180 parts of strong porous irregularly shaped grains were obtained. Next, about 90 of the porous irregularly shaped particles
100 parts of shotoning were added to the mixture, and the mixture was stirred and mixed to obtain about 280 parts of oil-containing powder with an oil content of about 36%. A cake was made in the following manner using cake mixes A and B mixed with powder at the mixing ratio shown in Table 1.
That is, add 50 parts of chicken eggs and 30 parts of water to about 170 parts of cake mix, stir and mix, then place in an 800ml stainless steel pound cake type container and heat in an oven at 170℃.
Bake for 30 minutes. The structure, texture and appearance of the thus obtained cakes were compared, and the results are shown in Table 2.

[Table] As shown in Table 2, the cake obtained from cake mix A of the present invention has excellent structure, texture, and appearance.
The cake is similar to cakes made at home using butter, snowflakes, etc., whereas the cake obtained from conventional cake mix B has uneven air bubbles and many large air bubbles, resulting in poor texture and appearance. It was not something that we could both be satisfied with. The reason for this difference in the properties of the cakes obtained with A and B is that the oil in the oil-containing powder used in A is hardly emulsified, and the main component of the oil-containing powder is Since it is a saccharide, it has very good solubility in water, and therefore, when water is added to the cake mix of the present invention to obtain a cake, the saccharide in the oil-containing powder will quickly dissolve in water. This results in unemulsified fats and oils having the same effect as butter and toning used in making cakes at home. On the other hand, B
This is thought to be because the powdered oil used in this product is a spray-dried emulsified oil, so it cannot sufficiently exert the same effect as the butter or shot toning. As described above, the cake mix obtained by the method of the present invention is ideal for easily making cakes at home that have properties similar to those made at home using butter, snowflakes, etc. Since the oil-containing powder used in the production of this cake mix is made by absorbing oil into porous irregularly shaped particles obtained by crystallizing sugars, the oil may ooze out under a small amount of external pressure. Furthermore, even when mixed with other powder raw materials, no caking phenomenon occurs. Furthermore, as mentioned above, since fats and oils are made into a powder using sugars, they have excellent solubility in water.As a result, when making cakes from the cake mix of the present invention, the fats and oils can be mixed into cake batter simply by adding water and stirring lightly. It has many advantages such as uniform dispersion. Example 1 After adding and mixing 9 parts of water in which 0.004 part of disodium phosphate was dissolved in advance to 30 parts by weight of glucose (materials are shown in parts by weight below), 150 parts of lactose was added.
1 part and 20 parts of sodium caseinate were added and mixed. 209 parts of the powdered system thus obtained was heated and stirred in a heat-resistant metal container until the product temperature reached 130°C to obtain about 200 parts of a large number of relatively strong porous irregularly shaped particles. . Next, 200 parts of shotoning, which had been mixed with 4 parts of glycerin fatty acid ester, was added to 200 parts of the porous irregularly shaped particles, and the mixture was stirred and mixed to obtain an oil-containing powder with an oil content of 50%. Next, 100 parts of the oil-containing powder, 100 parts of wheat flour, and sugar.
About 267 parts of a cake mix product was obtained by mixing 60 parts of baking powder, 4 parts of baking powder, 1.6 parts of common salt, and 2 parts of sucrose fatty acid ester. Add 50 parts of chicken eggs and 30 parts of water to 170 parts of the cake mix product thus obtained, mix well, and bake in an oven at 180℃ for 20 minutes to create a spongy structure with good texture and appearance. I got a nice cake. Example 2 Oil-containing powder obtained by the same method as Example 1
60 parts of wheat flour, 70 parts of wheat flour, commercially available powdered oil (oil content: 70 parts)
%) 20 parts, sugar 20 parts, roasted salt 0.2 parts, skim milk powder 10 parts,
Approximately 180 parts of a cake mix product was obtained by mixing 0.2 part of baking powder and 0.1 part of flavor. Cake mix products obtained in this way
40 parts of chicken eggs were added to 176 parts, mixed, put into a squeeze bag, extruded onto a baking sheet, and baked in an oven at 160°C for 20 minutes to obtain a kutsky with satisfactory structure, texture, and appearance.

Claims (1)

[Claims] 1. Heating a powdered system consisting of a water-soluble and crystalline saccharide powder or a powder mainly composed of the saccharide and added water until its temperature reaches 100 to 140°C. The oil-containing powder obtained by processing the powder into porous, irregularly shaped particles and adding and mixing liquid oil to the flour,
A method for producing cake mixes characterized by mixing powder with baking powder. 2. A method for producing cake mixes according to claim 1, which further comprises adding sugars, emulsifiers, milk powder, and egg white powder and mixing the powders.