JPH0365935B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing cake batter, specifically,
The present invention relates to a method for producing a cake dough in which the quality of the baked cake does not change even if the dough is stored for a long period of time. Most cakes, especially cakes obtained by baking, use a leavening agent called so-called leavening powder, except for those fermented with yeast. This expanding agent consists of an alkaline agent alone that generates carbon dioxide gas or ammonia gas,
Some products are made by combining an alkaline agent with an acidic agent that reacts with the alkaline agent, assists in gas generation, and neutralizes the remaining alkaline content. However, when cake batter is made using an alkaline agent alone as a leavening agent and baked,
There is a drawback that after the gas is generated, alkaline content remains and the finished cake has a characteristic off-taste.
Usually, an alkaline agent and an acidic agent are often used in combination. On the other hand, with the trend of diversifying eating habits and tastes in recent years, home-made cakes and oven-fresh cakes are becoming more popular. Regarding the dough for this homemade cake or oven-fresh cake, there is a method that eliminates the troublesome part of making the dough.
There is a desire for a method in which this dough can be used after being thawed when necessary or by being molded as is. However, when cake batter is frozen or refrigerated for a long period of time, the alkaline agent and acidic agent in the leavening agent contained in the cake batter gradually come into contact and react, generating gas. There were problems such as a lack of volume and the inability to obtain cakes of sufficient quality. Therefore, so-called slow-acting leavening agents have been developed for the purpose of preventing the gas generation from the leavening agent during storage, but at present they only have the effect of delaying the gas generation reaction for 1 to 2 hours at most, and the The purpose of preservation is completely ineffective. Due to these circumstances, in the case of dough for preservation, it is necessary to use an alkaline agent alone, and it is currently impossible to obtain a cake with good flavor. The present inventors solve the drawbacks of these existing leavening agents and provide a cake dough that maintains good quality even when stored for a long time in frozen or refrigerated condition. E
As a result of intensive study on the purpose, it was discovered that excellent effects can be achieved by coating the acidic agent contained in the swelling agent with a poorly water-soluble substance, and the present invention was achieved. That is, the method for producing cake dough of the present invention uses an acidic agent coated with a poorly water-soluble substance as an acidic agent when manufacturing a cake dough consisting of flour, sugar, water, leavening agents, and other flavor components. It is characterized by this. The method for producing cake dough of the present invention will be described in detail below. In the present invention, the production of the cake dough itself may be carried out by a conventionally known method. For example, in the case of kutsky dough, sugar, milk powder, salt, etc. are added to plastic fats and oils such as margarine and snow toning, and the mixture is foamed using a Peter. After this, eggs and sodium bicarbonate are added to form a cream, and the coated acidic agent of the present invention and flour are added to this and lightly mixed to form a dough. The "cake dough" in the present invention includes not only so-called cake dough, but also all doughs that can be improved in the present invention, such as the above-mentioned kutsky dough and similar doughs. The alkaline agent contained in the expanding agent used in the present invention is a substance that generates gas by a heating reaction, such as ammonium carbonate, ammonium hydrogen carbonate, sodium hydrogen carbonate, magnesium carbonate, calcium carbonate, and the like. In addition, in the present invention, examples of the acidic agent coated with a poorly water-soluble substance include ammonium alum, burnt ammonium alum, alum, burnt alum, fumaric acid, ammonium chloride, glucono delta lactone, and acidic calcium pyrophosphate. , tartaric acid, potassium tartrate,
Sodium fumarate, potassium hydrogen tartrate,
Examples include monobasic calcium phosphate, and potassium hydrogen tartrate and glucono delta lactone are particularly preferred from the viewpoint of flavor and slow reaction with alkaline agents. In the present invention, the acidic agent used is one coated with a poorly water-soluble substance, but when an alkaline agent is coated, gas is generated during the heat treatment during coating and the effect is often lost. Further, even if the effect remains, since the gas generation source is coated, there are disadvantages such as less gas generation in the early stage of cake baking, which is not preferable. The poorly water-soluble substance used for coating the acidic agent in the present invention is not particularly limited as long as it is not easily dissolved in water, but it is preferably a substance that is solid at room temperature or low temperature and liquid at high temperature. For example, edible oils and fats such as palm oil, soybean oil, beef tallow, processed oils and fats, waxes, etc.
Agar, a polysaccharide that has a gel-like appearance like gelatin,
It also includes proteins. The coating method is not particularly limited as long as it is a method that makes it difficult for the acidic agent to dissolve into water when dispersed in water, but a preferred method is, for example, to coat heat-melted oil and acidic agent with the former 990. A method is used in which the latter is mixed at a ratio of 10 to 90 parts by weight to 10 parts by weight, solidified, and then pulverized or granulated. The effects of the present invention are to eliminate the disadvantage that the leavening agent used in cake dough generates gas during storage of the cake dough and cannot exhibit its effect when baked after storage, and allows cake dough to be frozen or refrigerated for a long period of time. It is possible to bake a good cake even when the temperature is high. Next, the present invention will be explained in more detail by giving examples. Example 1 and Comparative Examples 1 and 2 Fabrics were made from shoe cookies having the formulation shown in Table 1 according to the sugar butter method. The compositions of the swelling agent used and the coated potassium hydrogen tartrate are shown in Table 2.

【table】

【table】

[Table] The doughs prepared in Example 1 and Comparative Examples 1 and 2 above were stored in a refrigerator at 5°C, and baking tests were repeated on them over time.
As shown in the figure. In FIG. 1, solid line A shows the results of the baking test for the dough prepared in Example 1, and dotted lines B and C show the results of the baking test for the dough prepared in Comparative Examples 1 and 2, respectively. From FIG. 1, even if the dough of Example 1 is stored for a long time, there is almost no decrease in the volume of kutsky when the dough is baked, and there is no difference from that of Comparative Example 1 in which no acidic agent was added. On the other hand, in the case of Comparative Example 2 in which a commercially available swelling agent was added, the volume rapidly decreased. In addition, the flavor of the kutskii baked with the dough of Example 1 was good with no difference from the flavor of the kutskii baked with the dough of Comparative Example 2, and the kutskii baked with the dough of Comparative Example 1 had a so-called heavy odor. It was strongly tasteless.

[Brief explanation of drawings]

FIG. 1 is a graph showing the results of baking tests for doughs obtained in Examples and Comparative Examples.

Claims (1)

[Claims] 1. A method characterized by using an acidic agent coated with a poorly water-soluble substance as an acidic agent when producing a cake batter consisting of flour, sugar, water, leavening agents, and other flavor components. How to make cake batter. 2 The acidic agent is potassium hydrogen tartrate. A method for producing a cake batter according to claim 1. 3. The method for producing a cake batter according to claim 1, wherein the poorly water-soluble substance is an oil or fat.