JPH0750978A - Premix of cake dough - Google Patents
Premix of cake doughInfo
- Publication number
- JPH0750978A JPH0750978A JP21478593A JP21478593A JPH0750978A JP H0750978 A JPH0750978 A JP H0750978A JP 21478593 A JP21478593 A JP 21478593A JP 21478593 A JP21478593 A JP 21478593A JP H0750978 A JPH0750978 A JP H0750978A
- Authority
- JP
- Japan
- Prior art keywords
- cake
- weight
- cake dough
- dough
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000007787 solid Substances 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 24
- 239000004615 ingredient Substances 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 7
- 235000019197 fats Nutrition 0.000 abstract description 11
- 235000013310 margarine Nutrition 0.000 abstract description 4
- 239000003264 margarine Substances 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 37
- 235000013601 eggs Nutrition 0.000 description 15
- 235000011837 pasties Nutrition 0.000 description 15
- 239000000843 powder Substances 0.000 description 13
- 230000000704 physical effect Effects 0.000 description 12
- 238000003756 stirring Methods 0.000 description 11
- 239000003925 fat Substances 0.000 description 9
- 235000013312 flour Nutrition 0.000 description 9
- -1 glycerin fatty acid ester Chemical class 0.000 description 9
- 241000209140 Triticum Species 0.000 description 8
- 235000021307 Triticum Nutrition 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 7
- 235000014113 dietary fatty acids Nutrition 0.000 description 7
- 238000009826 distribution Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 239000003995 emulsifying agent Substances 0.000 description 7
- 229930195729 fatty acid Natural products 0.000 description 7
- 239000000194 fatty acid Substances 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- 235000019441 ethanol Nutrition 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 239000000787 lecithin Substances 0.000 description 4
- 235000010445 lecithin Nutrition 0.000 description 4
- 229940067606 lecithin Drugs 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000013532 brandy Nutrition 0.000 description 2
- 235000012839 cake mixes Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、粘着性の改善されたケ
ーキ生地の素、及び高い保存性を有するパウチ入りケー
キ生地の素に関するものであり、更に詳しくは、通常の
ケーキ生地の素と比較してその粘着性等の物性を改善す
ることにより、泡立て器を用いることなく、スプーン等
の簡単な器具を用いてかき回すだけで、ダマの生じるこ
とのない、しかもキメの細かい高レベルの品質のケーキ
生地を簡便、かつ確実に調整することが可能な高品質、
かつ高保存性を有するケーキ生地の素に関するものであ
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cake dough having improved tackiness and a pouch-containing cake dough having a high shelf life. By improving the physical properties such as adhesiveness by comparison, you can stir without using a whisk, using a simple device such as a spoon, no lumps occur, and a high-level quality with fine texture High quality that can easily and reliably adjust the cake dough of
In addition, the present invention relates to a base material for cake dough having a high shelf life.
【０００２】[0002]
【従来の技術】従来、家庭等において卵等を加えて攪拌
するだけでケーキ生地を作ることができるケーキミック
スもしくはケーキ生地の素としては、粉末状ケーキミッ
クス、及びペースト状ケーキミックスが知られている。2. Description of the Related Art Conventionally, a powdered cake mix and a pasty cake mix are known as cake mixes or cake doughs that can be made by simply adding eggs or the like and stirring at home. There is.
【０００３】これらのうち、前者の粉末状ケーキミック
スは、更に２種類のものがあり、その一方は、粉末状ケ
ーキミックスに単に水を加えて混合した後、型に入れて
オーブン等で焼成するタイプのものである。このタイプ
のケーキミックスは、簡単に生地とすることができるも
のであるが、水と混合するときにダマが生じ、風味が悪
く、ケーキとしての品質は比較的低いものである。他の
一方は、粉末ケーキミックスに、別に準備した卵、牛
乳、バター等を加えて混合した後、型に入れてオーブン
等で焼成するタイプのものである。このタイプのケーキ
ミックスは、品質は高いものが得られるものの、材料を
均一に混合するのに手間がかかり、また、材料を混合す
る際にダマが生じたり、水分の多い原料を使用できない
と云った問題があった。Of these, the former powdery cake mix has two more types, one of which is simply added water to the powdery cake mix and mixed, and then put in a mold and baked in an oven or the like. It is of the type. Although this type of cake mix can be easily made into a dough, it is lumpy when mixed with water, has a bad taste, and has a relatively low quality as a cake. The other one is a type in which eggs, milk, butter and the like prepared separately are added to and mixed with the powder cake mix, which is then put into a mold and baked in an oven or the like. Although this type of cake mix can be obtained with high quality, it takes time to mix the ingredients uniformly, and it is said that lumps occur when mixing the ingredients, and it is not possible to use raw materials with high water content. There was a problem.
【０００４】一方、後者のペースト状ケーキミックス
は、卵、牛乳、バター等を含むそのままオーブン等で焼
成するタイプのもの、及び、別に準備した卵、牛乳、バ
ター等を加えて混合した後、オーブン等で焼成するタイ
プのものがある。このタイプのケーキミックスは、簡便
に生地を作ることができるものであるが、前者は、チル
ド流通で１〜２週間程度の保存性しかないものであっ
た。また、後者は、卵等の材料を加えて混練するとき
に、攪拌に比較的労力を要するといった問題があった。On the other hand, the latter pasty cake mix is a type that includes eggs, milk, butter and the like and is baked in an oven as it is, or a separately prepared egg, milk, butter, etc. are added and mixed, and then the oven. There is a type that is fired by such as. This type of cake mix can easily make a dough, but the former had a shelf life of about 1 to 2 weeks in chilled distribution. In addition, the latter has a problem that a labor is relatively required for stirring when a material such as eggs is added and kneaded.
【０００５】このようなことから、従来、流通時におい
ては充分な保存性を有し、喫食時においては手間をかけ
ずに高品質のケーキを簡便に得ることができると云うよ
うないわば粉末状ケーキミックスとペースト状ケーキミ
ックスの長所を兼ね備えたケーキミックスを調製する試
みが種々行われており、例えば、小麦粉、膨張剤等から
なる粉体を収納した包装体Ａと、卵、糖類、油脂等から
なるペースト状物を収納した包装体Ｂを包装体Ｃ中に収
納してなることを特徴とするケーキミックス（特開平３
−２５１１３４号公報）、などが提案されている。[0005] From the above, it can be said that a cake having a high quality can be easily obtained at the time of distribution and has no trouble at the time of eating. Various attempts have been made to prepare a cake mix having the advantages of both the cake mix and the pasty cake mix. For example, a package A containing powder such as wheat flour and a swelling agent and eggs, sugars, fats and oils. A cake mix comprising a package B containing a paste-like material containing
No. 251134), and the like have been proposed.
【０００６】しかしながら、ここに例示したものは、ケ
ーキの製造に必要な全ての原材料を粉体とペーストに分
けて包装することにより、前記課題を解決しようとする
ものであり、基本的には、粉末状ケーキミックスとペー
スト状ケーキミックスを利用し、これと包装体Ａ〜Ｃを
組み合わせた点にその特徴が存するものである。[0006] However, the one exemplified here is intended to solve the above-mentioned problems by packaging all raw materials necessary for cake production by dividing them into powder and paste, and basically, Its characteristic lies in that a powdery cake mix and a pasty cake mix are used and this is combined with the packaging bodies A to C.
【０００７】一方、粉体を主体としてケーキミックスに
代わるものとして、その性状を改善したペースト状ケー
キミックスを調製する試みも種々行われており、チルド
流通した後、家庭等においてそのまま焼成するだけでキ
メの細かい良好なケーキが得られる容器入りペースト状
ケーキミックスとして、例えば、グリセリン脂肪酸エス
テル、ＨＬＢが７以上のショ糖脂肪酸エステル、小麦
粉、鶏卵を含有し、粘度が３０００〜１００００ｃｐで
ある含泡ペースト状ケーキミックスを耐熱性容器に収納
してなる容器入りペースト状ケーキミックス（特開平３
−５８７３６号公報）、などが提案されている。On the other hand, various attempts have been made to prepare a pasty cake mix whose properties are improved as an alternative to the cake mix, which is mainly composed of powder, and is simply baked at home etc. after chilled distribution. As a pasty cake mix in a container that can obtain a fine and fine cake, for example, a foamed paste containing glycerin fatty acid ester, sucrose fatty acid ester having an HLB of 7 or more, wheat flour, and chicken eggs, and having a viscosity of 3000 to 10000 cp. Pasty cake mix contained in a heat-resistant container containing paste-like cake mix
-58736), and the like have been proposed.
【０００８】しかしながら、このような粉体材料を含ま
ないペースト状の製品は、家庭等においてこれを使用す
る場合、ホイップ又は攪拌等の操作を施す手間が比較的
少なくて済むことから、より簡便な形でこれを利用する
ことができる点で一定の長所を有するものであるもの
の、概して粘着性が高く、器具への付着性が高い、卵等
の他の材料を加えて均質化するのに時間を要する、保存
性がかなり低く、流通上の支障が大きい、と云った問題
がある等、いまだ解消すべき問題が、多々残されている
状況にあった。[0008] However, such a pasty product containing no powder material is simpler when it is used at home or the like, because the labor of operations such as whipping or stirring is relatively small. Although it has certain advantages in that it can be used in a form, it is generally sticky and adheres well to equipment, and it takes time to add other materials such as eggs and homogenize. However, there are still many problems to be solved, such as the problem that it requires storage, its storage stability is considerably low, and distribution problems are serious.
【０００９】このように、従来、ケーキミックスもしく
はケーキ生地の素としては、家庭で卵等を加えて攪拌す
るだけでケーキ生地を作ることがきでる粉末ケーキミッ
クス、あるいはペースト状ケーキ生地の素が知られてお
り、このうち、粉末ケーキミックスの場合は、一般に、
ミックスと卵等の材料を攪拌するときにダマが生じるこ
とを解消し得ず、また、水分の多い原料を使用できない
と云う問題点があり、一方、ペースト状ケーキ生地の素
の場合は、一般に、粘着性が高いために、実際の使用に
当たって、これをボール等に移し、そこに卵等の材料を
加えて混練するときに、泡立て器を必要とし、しかも攪
拌に比較的労力を要すると云った問題点があり、当業界
において、これらの問題点を確実に解消し得るような新
しい製品を開発することが強く要請されている状況にあ
った。As described above, as the base material of the cake mix or cake dough, conventionally, the powder cake mix or the pasty cake material which can be made at home by simply adding eggs and stirring the mixture is known. In the case of powder cake mix, in general,
There is a problem that it is not possible to eliminate the occurrence of lumps when stirring ingredients such as mix and eggs, and there is the problem that raw materials with high water content cannot be used. However, due to its high adhesiveness, it is necessary to use a whisk when transferring it to a ball, kneading it by adding ingredients such as eggs to it in actual use, and it is said that it requires relatively labor for stirring. However, there has been a strong demand in the industry to develop a new product that can solve these problems without fail.
【００１０】[0010]
【発明が解決しようとする課題】このような状況を踏ま
え、本発明者らは、前記したような従来製品にみられる
各種問題点を確実に解消すると共に、家庭等においても
本格的な調理器具を使用することなく、きわめて簡便に
良好なケーキ生地を調製し得ることが可能であり、しか
も、従前の粉末状、及びペースト状の製品とその物性を
異にした新しいタイプの製品を開発することを目標とし
て鋭意研究を積み重ねた結果、特定のＳＦＩ値の固体脂
を使用し、特定の水分含量に調整すると共に、更に、こ
れをスタンデイングパウチに充填密封することにより所
期の目的を達成し得ることを見い出し、本発明を完成す
るに至った。In view of the above situation, the present inventors have solved the above-mentioned various problems of conventional products without fail, and have a full-scale cooking utensil at home. It is possible to prepare a good cake dough very simply without using the product, and to develop a new type of product that has different physical properties from the conventional powdery and pasty products. As a result of earnest research conducted with the aim of using solid fat with a specific SFI value to adjust to a specific water content, and further filling and sealing this in a standing pouch, the intended purpose can be achieved. After finding out that, the present invention has been completed.
【００１１】すなわち、本発明は、家庭等において卵等
の材料を加えて攪拌するだけでケーキ生地を作ることが
できるものであり、従来の粉末ケーキミックス、あるい
は、ペースト状ケーキ生地の素と比較して、その物性を
全く異にする粘着性の弱い物性に改善された新しいタイ
プのケーキ生地の素を提供することを目的とするもので
ある。That is, according to the present invention, a cake dough can be prepared at home by simply adding a material such as eggs and stirring the mixture, which is compared with the conventional powder cake mix or paste cake dough. Then, it is an object of the present invention to provide a new type of cake dough material having improved physical properties that are completely tacky and have weak tackiness.
【００１２】また、本発明は、ケーキ生地の素をスタン
デイングパウチに充填密封してなる高品質、かつ高保存
性を有するパウチ入りケーキ生地の素を提供することを
目的とするものである。It is another object of the present invention to provide a pouch-containing cake dough element having high quality and high storability, which is obtained by filling and sealing a cake dough element in a standing pouch.
【００１３】また、本発明は、格別の調理器具を必要と
せず、スプーン等の簡単な器具を用いるだけで簡便に良
好なケーキ生地を調製することが可能なパウチ入りケー
キ生地の素を提供することを目的とするものである。Further, the present invention provides a pouch-containing cake dough element which does not require any special cooking utensils and can easily prepare a good cake dough simply by using a simple device such as a spoon. That is the purpose.
【００１４】また、本発明は、ケーキ生地の素を粘着性
の弱い物性に改善し、従来製品にみられる調理器具への
付着性等の問題を確実に解消した新しいタイプのケーキ
生地の素を提供することを目的とするものである。Further, according to the present invention, a new type of cake dough material is obtained, in which the material of the cake dough is improved to have a low adhesive property, and problems such as adhesion to cooking utensils found in conventional products are definitely solved. It is intended to be provided.
【００１５】[0015]
【課題を解決するための手段】このような目的を達成す
るための本発明の構成は、次の（１）〜（４）の技術的
手段からなるものである。 （１）１５〜３０℃におけるＳＦＩ値が１５〜２５の固
体脂を２５〜３５重量％含有し、かつ水分を４〜１５重
量％含有してなる粘着度０．０２〜０．２のケーキ生地
の素。The constitution of the present invention for attaining such an object comprises the following technical means (1) to (4). (1) A cake dough having a tackiness of 0.02 to 0.2, which contains 25 to 35% by weight of a solid fat having an SFI value of 15 to 25 at 15 to 30 ° C. and contains 4 to 15% by weight of water. The element.
【００１６】（２）粘着度が、０．０５〜０．１５であ
る前記（１）記載のケーキ生地の素。(2) The cake dough material as described in (1) above, wherein the tackiness is 0.05 to 0.15.
【００１７】（３）水分を４〜１０重量％含有してなる
前記（１）記載のケーキ生地の素。(3) The cake dough material as described in (1) above, which contains 4 to 10% by weight of water.
【００１８】（４）前記（１）記載のケーキ生地の素を
スタンデイングパウチに充填密封してなるパウチ入りケ
ーキ生地の素。(4) A pouch-containing cake dough prepared by filling and sealing a cake pouch as described in (1) above in a standing pouch.
【００１９】次に、本発明について更に詳細に説明す
る。本発明に係るケーキ生地の素は、１５〜３０℃にお
けるＳＦＩ値が１５〜２５の固体脂を２５〜３５重量％
含有することを一つの特徴としている。当該固体脂の具
体的なものとしては、マーガリン、ショートニング、バ
ター等が好適なものとしてあげられる。これらの固体脂
の使用量は、２５〜３５重量％の範囲でケーキ生地の素
に含有させることが好ましく、２５重量％よりも少ない
場合には、柔軟性に欠けた固い生地になり、攪拌混合が
困難になる。また、３５重量％よりも多い場合には、油
っぽい味覚になる、焼成時における膨らみが悪くなる、
粘着性が高くなり攪拌混合が困難になる、と云った問題
が生じ、好ましくない。Next, the present invention will be described in more detail. The element of the cake dough according to the present invention is 25 to 35% by weight of solid fat having an SFI value of 15 to 25 at 15 to 30 ° C.
One of the features is that it contains. Specific examples of the solid fat include margarine, shortening, butter and the like. The amount of these solid fats used is preferably in the range of 25 to 35% by weight in the base of the cake dough, and when it is less than 25% by weight, the dough becomes hard and lacks flexibility and is mixed by stirring. Becomes difficult. On the other hand, if the amount is more than 35% by weight, an oily taste is obtained, and the bulge during firing becomes worse.
This is not preferable because of the problem that the tackiness increases and stirring and mixing becomes difficult.
【００２０】本発明のケーキ生地の素のベースとなるそ
の他の生地原料としては、小麦粉、澱粉、糖類、粉乳、
粉末油脂、香料、増粘剤、乳化剤、着色料、洋酒、ベー
キングパウダー、乾燥果実、糖漬果実等が使用される。
その他、できあがったケーキをしっとりさせる場合は、
前記固体脂１００重量部に対して０〜５０重量部の菜種
油、大豆油、ヒマワリ油、コーン油、サラダ油、パーム
油等の常温で液体の植物油１種以上を前記固体脂に混合
してもよい。Other raw materials for the base of the cake dough of the present invention include wheat flour, starch, sugar, milk powder,
Powdered fats and oils, flavors, thickeners, emulsifiers, colorants, Western liquor, baking powder, dried fruits, candied fruits and the like are used.
In addition, if you want to moisten the finished cake,
0 to 50 parts by weight of 100 parts by weight of the solid fat may be mixed with one or more vegetable oils which are liquid at room temperature such as rapeseed oil, soybean oil, sunflower oil, corn oil, salad oil and palm oil. .
【００２１】本発明において使用する乳化剤としては、
例えば、親油性の乳化剤を混合するのが好ましい。親油
性の乳化剤としては、ＨＬＢが１〜７の乳化剤、例え
ば、グリセリン脂肪酸エステル、プロピレングリコール
脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂
肪酸エステル、レシチン等を例示することができる。ま
た、当該乳化剤は、油脂１００重量部に対して、グリセ
リン脂肪酸エステルの場合で０〜３重量部、レシチンの
場合で０〜２重量部混合することが好ましい。The emulsifier used in the present invention is
For example, it is preferable to mix a lipophilic emulsifier. Examples of the lipophilic emulsifier include emulsifiers having an HLB of 1 to 7, such as glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and lecithin. Further, the emulsifier is preferably mixed with 0 to 3 parts by weight in the case of glycerin fatty acid ester and 0 to 2 parts by weight in the case of lecithin with respect to 100 parts by weight of the oil and fat.
【００２２】次に、糖類としては、例えば、砂糖を単独
で使用する他、砂糖にマルチトール、マルトース、グル
コース、フラクトース、ソルビトール、水飴、異性化液
糖等の糖類の１種以上を混合することも可能である。Next, as the saccharide, for example, sugar is used alone, and one or more saccharides such as maltitol, maltose, glucose, fructose, sorbitol, starch syrup and isomerized liquid sugar are mixed with sugar. Is also possible.
【００２３】また、アルコールをケーキ生地の素に対し
て１〜４重量％混合して、保存性及び風味を高めること
も適宜可能である。アルコールは、ラム酒、ブランデ
ー、又はキュラソー等のリキュール等を例示することが
できるが、食品用エチルアルコールをそのまま、又は前
記したラム酒、ブランデー又はキュラソー等に混合して
使用してもよい。前記いずれの場合においても、含有す
るアルコールは、ケーキ生地の素に対して１〜４重量％
が好ましく、含有するアルコールが１重量％未満である
と、保存性が低くなり、４重量％を超えると、アルコー
ル臭が強くなり、浮きが小さくなって食感が悪くなる。It is also possible to appropriately mix alcohol in an amount of 1 to 4% by weight with respect to the base material of the cake so as to enhance the storability and flavor. Examples of the alcohol include liqueur such as rum, brandy, and curacao, and the like, and food-grade ethyl alcohol may be used as it is, or may be mixed with the above-mentioned rum, brandy, curacao, and the like. In any of the above cases, the contained alcohol is 1 to 4% by weight based on the weight of the cake dough.
When the content of alcohol is less than 1% by weight, the preservability is low, and when it exceeds 4% by weight, the alcohol odor becomes strong and the floating becomes small and the texture becomes poor.
【００２４】本発明のケーキ生地の素を製造するには、
小麦粉、澱粉などの生地原料に前記乳化剤と水（牛乳等
を含む）を加えて、常法によりケーキ生地の素を調製す
る。ここで、小麦粉、澱粉は、一般にケーキに用いられ
ているものを使用することが可能であり、小麦粉１００
重量部に対して、澱粉を０〜１２０重量部、好ましくは
０〜３０重量部用いるのがよい。更に、小麦粉、又は小
麦粉と澱粉の混合物１００重量部に対して砂糖を９０〜
１７０重量部、好ましくは９０〜１５０重量部、油脂を
９０〜１３０重量部、好ましくは９０〜１２０重量部加
えるのがよい。この場合、水（牛乳を含む）を０〜１５
重量部加えることが必要とされる。また、前記以外の原
料として、水飴、糖アルコール、粉乳、香料、膨張剤、
多糖類等があげられるが、これらは必要に応じて適宜配
合される。To produce the cake dough material of the present invention,
The above-mentioned emulsifier and water (including milk etc.) are added to dough raw materials such as wheat flour and starch to prepare a cake dough base by a conventional method. Here, as the wheat flour and starch, those generally used in cakes can be used.
The starch is used in an amount of 0 to 120 parts by weight, preferably 0 to 30 parts by weight, based on parts by weight. Further, 90 to 90 parts of sugar is added to 100 parts by weight of wheat flour or a mixture of wheat flour and starch.
170 parts by weight, preferably 90 to 150 parts by weight, and 90 to 130 parts by weight of fats and oils, preferably 90 to 120 parts by weight are added. In this case, add water (including milk) 0 to 15
It is required to add parts by weight. In addition, as raw materials other than the above, starch syrup, sugar alcohol, powdered milk, fragrance, swelling agent,
Polysaccharides and the like can be mentioned, but these are appropriately blended as necessary.
【００２５】本発明におけるケーキ生地の素としては、
水分が４〜１５重量％、好ましくは４〜１０重量％のも
のがよい。この範囲の水分含量に調整すると、粘着性の
弱い特有の物性のものが得られると共に、焼成後のケー
キのしっとり感と体積の確保ができ、水分が５重量％を
下回ると得られるケーキは体積が小さく、重いドライな
食感のものになり、他の材料を加えて生地を作る時にダ
マが生じる。また、生に近い比較的水分の多い原料を使
用することができなくなる。また、１５重量％を上回る
と生焼け状に近いものとなると共に、水分活性が高くな
り保存性が悪くなること、あるいは高温殺菌が必要とな
ることから好ましくない。このように、本発明において
は、ケーキ生地の素の最終的な水分が、４〜１５重量％
になるように水分含量を調整することが重要である。The base of the cake dough in the present invention is
The water content is 4 to 15% by weight, preferably 4 to 10% by weight. When the water content is adjusted to this range, it is possible to obtain the one with unique physical properties having weak tackiness, and it is possible to secure the moist feeling and volume of the cake after baking, and the cake obtained when the water content is less than 5% by weight is the volume. It has a small, heavy and dry texture, and lumps occur when other ingredients are added to make the dough. Further, it becomes impossible to use a raw material having a relatively high water content, which is close to raw. On the other hand, if it exceeds 15% by weight, it will be close to a green-burned state and the water activity will be high and the storage stability will be poor, or high temperature sterilization will be required, which is not preferable. As described above, in the present invention, the final moisture content of the cake dough is 4 to 15% by weight.
It is important to adjust the water content so that
【００２６】次に、本発明では、ケーキ生地の素をスタ
ンデイングパウチに充填する。ここでスタンデイングパ
ウチとしては任意のものを使用でき、例えば、アルミ、
ＰＰ（ポリプロピレン）、ナイロン、ＰＥ（ポリエチレ
ン）あるいはこれらの積層物などが適している。ケーキ
生地の素の充填量については任意であるが、例えば、幅
１３０ｍｍ、長さ１８０ｍｍ、底材折り込み幅６０ｍｍ
のスタンデイングパウチの場合は３００ｇを充填する。
密封の方法は、ケーキ生地の素の水分の蒸散を防ぐため
に、ＰＥなどのプラスチックフィルムを用いたヒートシ
ールなどにより行う。Next, according to the present invention, the standing pouch is filled with the cake dough. Any standing pouch can be used here, such as aluminum,
PP (polypropylene), nylon, PE (polyethylene), or a laminate of these is suitable. The filling amount of the cake dough is arbitrary, but for example, width 130 mm, length 180 mm, bottom material folding width 60 mm
In the case of the standing pouch of, the amount is 300 g.
The sealing method is performed by heat sealing using a plastic film such as PE in order to prevent evaporation of water in the cake dough.
【００２７】本発明におけるケーキ生地の素は、水分活
性等を調整してチルド流通で０〜１０℃で品質を高レベ
ルに維持して保存することが可能である。あるいは、水
分活性を調整して８０〜９５℃、２０〜６０分間の低温
殺菌を施し、常温流通で常温下に長期間その品質を高レ
ベルに維持して保存することが可能である。尚、高温で
殺菌した場合には、グルテンが変性し、硬い食感のケー
キとなり好ましくない。The cake dough according to the present invention can be stored while maintaining its quality at a high level at 0 to 10 ° C. under chilled distribution by adjusting the water activity and the like. Alternatively, it is possible to adjust the water activity, perform low temperature sterilization at 80 to 95 ° C. for 20 to 60 minutes, and store the product at a high temperature for a long period of time at room temperature under normal temperature distribution. In addition, when sterilized at a high temperature, gluten is denatured to give a cake having a hard texture, which is not preferable.
【００２８】このように、本発明のケーキ生地の素は、
スタンデイングパウチに充填密封したものであり、ま
た、粘着性の弱い物性に改善された製品であって、非粉
体状ケーキミックスの製品形態としては、これまでに例
がなく、きわめて画期的なものと云える。尚、本発明に
おいて粘着性の弱い物性とは、圧力をかけたときは結着
状態になるが、これをもんだり、擦ったりするとボソボ
ソとしたそぼろ状になる、生あん様の物性として定義さ
れるものであり、従来のケーキミックスにみる粘着性の
強い物性とは基本的に全く別異のものである。As described above, the base of the cake dough of the present invention is
It is a standing pouch filled and sealed, and it is a product with improved physical properties with weak adhesiveness, and as a product form of non-powdered cake mix, there is no example so far and it is extremely innovative. It can be called a thing. In the present invention, the physical properties having low tackiness are defined as raw bean paste-like physical properties, which are in a bound state when pressure is applied, but become rough when rubbed or rubbed. This is fundamentally completely different from the sticky physical properties found in conventional cake mixes.
【００２９】[0029]
【実施例】次に、本発明を実施例に基づいて具体的に説
明するが、本発明は当該実施例に限定されるものではな
い。 実施例１ （１）ケーキ生地の素の製造 乾燥小麦粉８２重量部、上白糖１２０重量部、マーガリ
ン３５重量部、ショートニング３０重量部、菜種油２５
重量部、香料１重量部、レシチン０．５重量部、ベーキ
ングパウダー１．５重量部、食塩０．２重量部、洋酒２
０重量部を混練し、ケーキ生地の素を調整した。次い
で、これをスタンデイングパウチに充填、密封し、８０
℃、３０分間の条件で湯殺菌を行って、水分９．１％、
水分活性０．７９のパウチ入りケーキ生地の素を得た。EXAMPLES Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples. Example 1 (1) Production of cake dough base 82 parts by weight of dry flour, 120 parts by weight of white sucrose, 35 parts by weight of margarine, 30 parts by weight of shortening, 25 parts of rapeseed oil
Parts by weight, fragrance 1 part by weight, lecithin 0.5 parts by weight, baking powder 1.5 parts by weight, salt 0.2 parts by weight, liquor 2
0 parts by weight was kneaded to prepare the cake dough. This is then filled into a standing pouch, sealed and
Sterilized with hot water under the condition of ℃, 30 minutes, water content 9.1%,
A pouch cake material having a water activity of 0.79 was obtained.
【００３０】（２）粘着度の測定 得られた製品の粘着度を以下の方法で測定した。 測定機械 レオメーター〔（株）サン科学製、ＳＵＮ ＲＨＥＯ
ＭＥＴＥＲ ｍｏｄｅｌ ＣＲ−２００Ｄ〕を使用し
た。(2) Measurement of tackiness The tackiness of the obtained product was measured by the following method. Measuring Machine Rheometer [Sun Science Co., Ltd., SUN RHEO
METER model CR-200D] was used.
【００３１】測定方法 直径２０ｍｍ、高さ１４ｍｍのブランジャーを用い、６
０ｍｍ／ｍｉｎのスピードでサンプルを５ｍｍ押し下げ
る。このときの応力をＡとする。次に、６０ｍｍ／ｍｉ
ｎのスピードでサンプルからブランジャーを遠ざける。
このときの最大応力をＢとする。Ｂ÷Ａの値を、本発明
における「粘着度」とした（図１参照）。Measuring method: Using a blanker having a diameter of 20 mm and a height of 14 mm, 6
The sample is pushed down 5 mm at a speed of 0 mm / min. The stress at this time is A. Next, 60 mm / mi
Move the blanker away from the sample at a speed of n.
The maximum stress at this time is B. The value of B ÷ A was defined as the “adhesion degree” in the present invention (see FIG. 1).
【００３２】測定結果 得られた製品は、粘着度０．１６であり、従来のペース
ト状ケーキミックス（粘着度０．２５〜０．３９）と比
較して粘着性の弱い物性のものであり、かつ保存性の高
いものであり、長期保存後においても良好なケーキ生地
の素の特性を維持し得るものであった。尚、前記したよ
うに、粘着性の弱い物性とは、圧力をかけたときは結着
状態になるが、これをもんだり、擦ったりするとボソボ
ソとしたそぼろ状になる、生あん様の物性であることを
意味するものであり、従来のペースト状ケーキミックス
にみる粘着性の強い物性とは基本的に全く別異のもので
ある。Result of measurement The product obtained has a tackiness of 0.16, and is a substance having a weak tackiness as compared with the conventional pasty cake mix (tackiness of 0.25 to 0.39). In addition, it was highly storable and could maintain good characteristics of the cake dough even after long-term storage. Incidentally, as described above, the physical property having weak adhesiveness is a raw bean paste-like physical property in which it is in a binding state when pressure is applied, but it becomes a smashed shape when it is rubbed or rubbed. It means that there is something, and is basically completely different from the strongly sticky physical properties found in the conventional pasty cake mix.
【００３３】実施例２ 乾燥小麦粉７４重量部、上白糖１２０重量部、マーガリ
ン３５重量部、ショートニング３０重量部、菜種油２５
重量部、香料０．５重量部、レシチン０．５重量部、ベ
ーキングパウダー１．５重量部、食塩０．２重量部、カ
カオパウダー２０重量部を混練し、ケーキ生地の素を調
整した。次いで、これをスタンデイングパウチに充填、
密封し、８０℃、３０分間の条件で湯殺菌を行って、水
分８．５％、水分活性０．７８のパウチ入りケーキ生地
の素を得た。Example 2 74 parts by weight of dry wheat flour, 120 parts by weight of white sucrose, 35 parts by weight of margarine, 30 parts by weight of shortening, 25 parts of rapeseed oil
By weight, 0.5 parts by weight of perfume, 0.5 parts by weight of lecithin, 1.5 parts by weight of baking powder, 0.2 parts by weight of salt, and 20 parts by weight of cocoa powder were kneaded to prepare the cake dough. Then fill this into a standing pouch,
The mixture was sealed and sterilized with hot water under the conditions of 80 ° C. for 30 minutes to obtain a pouch cake cake material having a water content of 8.5% and a water activity of 0.78.
【００３４】得られた製品の粘着度を実施例１と同様に
測定した結果、得られた製品は、粘着度０．１３（図２
参照）であり、従来のペースト状ケーキミックス（粘着
度０．２５〜０．３９）と比較して粘着性の弱い物性の
ものであり、かつ保存性の高いものであり、長期保存後
においても良好なケーキ生地の素の特性を維持し得るも
のであった。The tackiness of the obtained product was measured in the same manner as in Example 1. As a result, the tackiness of the obtained product was 0.13 (see FIG. 2).
It is a physical property with weak adhesiveness as compared with the conventional pasty cake mix (adhesiveness 0.25 to 0.39), and has high storability, even after long-term storage. It was possible to maintain the basic properties of a good cake dough.
【００３５】また、本発明のケーキ生地の素及び従来製
品（市販のペースト状ケーキミックス製品）を用いて、
ケーキ生地を作製し、各製品の特性について比較テスト
を実施した。まず、前記により得られた本発明のパウチ
入りケーキ生地のパウチを開封し、そこに卵２ケを入
れ、卵とケーキ生地の素を混合し、ケーキ生地を作っ
た。この場合、混合は、パウチ内でスプーンを用いて簡
単に行うことができ、かつ他の材料を加えてもダマは全
くできなかった。尚、得られたケーキ生地をパウチから
直接、焼型（１５ｃｍ×１０ｃｍ×３ｃｍ）に入れ、オ
ーブンで１８０℃、３０分焼成して得られたパウンドケ
ーキは、手作り以上に味覚、膨らみ等において優れたも
のであった。Using the cake dough material of the present invention and a conventional product (commercial paste-like cake mix product),
Cake dough was prepared and comparative tests were conducted on the properties of each product. First, the pouch of the cake dough containing the pouch of the present invention obtained above was opened, 2 eggs were put therein, and the egg and the cake dough were mixed to make a cake dough. In this case, the mixing could simply be done with a spoon in the pouch and no lumps could be added with the addition of other ingredients. In addition, the obtained cake dough is put into a baking mold (15 cm × 10 cm × 3 cm) directly from the pouch and baked in an oven at 180 ° C. for 30 minutes. The pound cake obtained is excellent in taste and swelling than handmade. It was a thing.
【００３６】一方、従来のペースト状ケーキミックス
は、粘着性が高いため、生地の混捏に比較的時間と労力
を要し、本発明製品と同様に処理することが困難であ
り、また、調理器具への付着性が高いものであった。On the other hand, the conventional pasty cake mix has a high tackiness, so that it takes a relatively long time and labor to knead the dough, and it is difficult to process it like the product of the present invention. It had high adhesiveness to.
【００３７】[0037]
【発明の効果】本発明は、ケーキ生地の素を粘着性の弱
い物性とすることにより、また、このケーキ生地の素を
スタンデイングパウチに充填密封することにより、以下
の効果を達成することができる。 （１）生地に卵等を加えて混練する場合、泡立て器等の
特別の調理器具を用いることなく、スプーン等の簡単な
器具を用いてかき回すだけで、他の材料を加えてもダマ
のない良好なケーキ生地を簡単に作ることができる。 （２）また、直接、パウチ内において簡単にダマのない
良好なケーキ生地を作ることができる。従って、ボール
等の混練器具を全く準備することなく、パウチからその
まま焼型に生地を流し込むことができる。 （３）従来のペースト状ケーキミックスの場合には不可
能とされていた高い保存性を有しており、常温流通下に
おいても長期にわたって高い品質を維持することができ
る。EFFECTS OF THE INVENTION The present invention can achieve the following effects by making the base material of the cake dough to be a material having low tackiness and by filling and sealing the base material of the cake dough into a standing pouch. . (1) When adding dough to eggs and kneading, do not use a special cooking device such as a whisk, just stir with a simple device such as a spoon, and there will be no damage even if you add other ingredients Good cake dough can be easily made. (2) In addition, it is possible to easily make a good cake dough without lumps directly in the pouch. Therefore, the dough can be poured directly from the pouch into the baking mold without preparing any kneading equipment such as balls. (3) It has a high storability which was impossible in the case of the conventional pasty cake mix, and can maintain a high quality for a long period even under normal temperature distribution.
【図１】本発明の製品（実施例１）の粘着度を表わすレ
オメーターによる測定結果を示す。FIG. 1 shows the result of measurement by a rheometer showing the tackiness of a product of the present invention (Example 1).
【図２】本発明の製品（実施例２）の粘着度を表わすレ
オメーターによる測定結果を示す。FIG. 2 shows the results of measurement by a rheometer showing the tackiness of the product of the present invention (Example 2).
Claims (4)
２５の固体脂を２５〜３５重量％含有し、かつ水分を４
〜１５重量％含有してなる粘着度０．０２〜０．２のケ
ーキ生地の素。1. The SFI value at 15 to 30 ° C. is 15 to
25 to 35% by weight of solid fat and water content of 4
An ingredient of cake dough having an adhesiveness of 0.02 to 0.2, which is contained in an amount of -15% by weight.
求項１記載のケーキ生地の素。2. The cake dough material according to claim 1, which has an adhesiveness of 0.05 to 0.15.
項１記載のケーキ生地の素。3. The cake dough material according to claim 1, which contains 4 to 10% by weight of water.
デイングパウチに充填密封してなるパウチ入りケーキ生
地の素。4. A pouch-containing cake dough element obtained by filling and sealing the cake dough element according to claim 1 in a standing pouch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21478593A JP2824195B2 (en) | 1993-08-09 | 1993-08-09 | Cake dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21478593A JP2824195B2 (en) | 1993-08-09 | 1993-08-09 | Cake dough |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0750978A true JPH0750978A (en) | 1995-02-28 |
| JP2824195B2 JP2824195B2 (en) | 1998-11-11 |
Family
ID=16661501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21478593A Expired - Fee Related JP2824195B2 (en) | 1993-08-09 | 1993-08-09 | Cake dough |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2824195B2 (en) |
-
1993
- 1993-08-09 JP JP21478593A patent/JP2824195B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2824195B2 (en) | 1998-11-11 |
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