JPS6028246B2 - Manufacturing method of health cake mix powder - Google Patents

Description

[Detailed description of the invention] The cake is made by whisking eggs, sugar, water, etc. with a mixer, etc.
It is made by adding an appropriate amount of flour to it, tempering it, putting it in a dovetail mold, and baking it in the oven.If the wheat flour is not tempered properly, a large amount of gluten will form and it will become too sticky. It becomes hard and does not form bubbles, and does not result in a high-quality product. Moreover, if you do not take about 30 minutes to whip it with a mixer, the expansion rate is poor, many coarse bubbles are formed, and the center and bottom part of the product grows. This results in a lumpy core with few air bubbles, and the unique flavor of the cake is lost. Therefore, special skill is required to generate air bubbles, and the baked cake gradually deteriorates over time. As it ages, it becomes hard and loses flavor, so in order to prevent this, methods such as adding fat-proofing acid monoglycerite etc. have been taken, but this is also effective for a few days after baking, but after 10 days or more As a result, its effectiveness is rapidly lost, so even if it is used for commercial purposes, it cannot be used in the current situation where the manufacturing scale and sales network of cakes has expanded and cakes are transported and sold over long distances. However, prevention for several days has the disadvantage that the product value is significantly reduced, and conventional cakes are made mainly from flour, sugar, and eggs, with the addition of water leavening agents. Due to the use of sugar as a sweetener, not only people with diabetes cannot eat it, but the use of sugar can cause arteriosclerosis, heart disease, high blood pressure, etc. when eaten regularly, and women with sugar There are disadvantages such as the fact that ingestion of food can lead to weight gain and cosmetic problems, so even if you want to eat it, you have to endure it.

However, the present invention aims to eliminate the above-mentioned drawbacks, and a mixture of 10 to 6 parts by weight of liquid shortening and 80 to 15 parts by weight of powdered sugar alcohol is added to 100 parts by weight of wheat flour. A cake mix powder is produced by uniformly kneading 1 part by weight of a leavening agent, that is, 100 parts by weight of wheat flour is mixed with liquid shortening and powdered sugar alcohol at a predetermined ratio. It is a healthy cake mix powder.

The test table for the cake mix powder of the present invention is shown in Example 1 (All Atsushi examples are mixing ratios based on 100 parts by weight of wheat flour)
[11] If the mixing ratio of liquid shortening (mixable with powdered sugar alcohol 60-150% by weight) is less than 10%, the foaming property will be weak, and the resulting product will have a soft basket and internal flavor, and the specific gravity of the dough will fluctuate. .

At 60% or more, the cake is super foamy, but the cake falls off and the internal phase is clogged and heavy.

■ Mixing ratio of sugar (mixable with 10-6% by weight of liquid shortening) Amount added to 100% wheat flour Compared to powdered sugar alcohol, the volume of the product is inferior and the fluidity is significantly deteriorated.

'3} Powdered bran alcohol (mixable with 10-6% by weight of liquid shortening) There is too much powdered sugar alcohol, resulting in poor internal phase and poor taste.

Example 2 Part by weight Cake mix 100% chicken
Eggs: 65 Water: 6 Add the cake mix to a mixture of chicken eggs and water.
It is used to make cakes by separating them.

As described above, the present invention is an extremely simple method in which a powdered cake mix in which liquid shortening and powdered sugar alcohol are mixed with a wheat flour leavening agent in a predetermined ratio is mixed with chicken eggs and milk water, and the mixture is placed in a mold and baked. Through these operations, it is possible to reliably make cakes with a fine texture and flavor without the need for any special skill or complicated labor, and what is more, sugar has not been used as a conventional sweetener for cakes. It goes without saying that people with diabetes cannot eat it because of the sugar content, but even the general public who consumes it frequently can easily become obese, which can lead to adult diseases such as diabetes, heart disease, and high blood pressure. Ingestion of sweeteners causes weight gain and has a great effect on beauty, so people have been patient and changed their diets, believing that they were rumored to have been eaten as a favorite food.However, in the present invention, sweetened By using sugar alcohol instead of sugar, it has a suitable sweetness while eliminating all of these negative effects, allowing you to enjoy it with peace of mind and without having to put up with it.

Moreover, when making cakes that do not use fat or oil, paste-like improvers made of glycerin fatty acid ester, sorpito, propylene, glycol, etc. are used to improve foaming properties, improve texture, and improve date and time. However, when making a cake by adding these to a cake mix, the super-foaming properties of the improver will be greatly reduced by the suction seal, and the product value will be lost.Also, when making a cake using fats and oils,
Attempts have also been made to add emulsifiers to fats and oils to eliminate the anti-foaming properties of fats and oils, and to use liquid shortenings that have foaming properties. The product has poor properties, forms lumps, has poor workability, has uneven foaming properties, loses its super foaming property, and has no commercial value.
Also, sugar is used as a substitute for powdered sugar alcohol,
When mixing 25 parts by weight of sugar with 10 parts by weight of wheat flour, the fluidity of the mixed flour deteriorates, reducing work efficiency, and the formation of souls in the mix, which significantly reduces the foaminess and improves the flavor. However, in the present invention, liquid shortening with excellent foaming properties has been developed. (4) A predetermined amount of glycerin fat acid preventer, ester, lecithin propylene glycol, fatty acid ester and a predetermined amount of powdered sugar alcohol are mixed with a predetermined amount of 4. wheat flour leavening agent, and ,
Particles of powdered sugar alcohol (powdered reduced maltose syrup) are 20
~40 mesh is preferred and when mixing this,
The powder has excellent fluidity, but if particles of 50 mesh or more are used, the fluidity will deteriorate and work efficiency will be reduced, and if particles of 10 mesh or less are used, the particles will If the ratio is too large, when baking with eggs, water, etc. added to the cake mix, the solubility will be poor and the foaming time will be longer.Also, when mixing liquid shortening at a ratio of 60%, the viscosity will increase. If there is too much, it will tend to form lumps during mixing, making it difficult to mix evenly and significantly reducing work efficiency.In addition, when the mixing ratio is less than 10%, there will be less swelling and the structure will be hard. liquid shortening 10
By mixing 80 to 150% of powdered sugar alcohol to ~60%, the expandability of liquid shortening can be increased, and furthermore, the powdered sugar alcohol 81
If it is less than 150%, it will deteriorate easily, and if it is more than 150%, the structure and expansion rate will decrease, making it soft and lacking in flavor. It is possible to make a cake that is flavorful and does not age over a long period of time.

Claims (1)

[Claims] 1. Healthy cake mix powder, characterized in that a mixture of 10 to 60 parts by weight of liquid shortening and 80 to 150 parts by weight of powdered sugar alcohol is mixed with 100 parts by weight of wheat flour and a small amount of leavening agent. manufacturing method.