Production method of modified wheat flour-derived powder for cake

Abstract

To provide a production method of modified wheat flour-derived powder for cake which, even with an all-in-mix method, can produce the cake which has a good inner phase opening and a texture giving a feeling of lightly crumbling and melts well in a mouth.SOLUTION: A production method of modified wheat flour-derived powder for cake includes mixing heat-denatured egg white-containing liquid and wheat flour-derived powder.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing a powder derived from modified wheat flour for cakes. [Background technology]

[0002] Cakes such as sponge cake, butter cake, and pound cake are generally made by baking cake batter obtained by adding baking powder and fats and oils to eggs, sugar, and flour as main ingredients. Methods for preparing cake batter include a co-beating method that utilizes the foaming properties of eggs (a method in which whole eggs and sugar are whipped and flour is added to the whipped batter) and a separate whipping method (a method in which whole eggs are separated into egg yolks and egg whites, sugar is added separately and whipped, these are mixed, and flour is added last to make the batter). In addition, in the manufacture of cakes in factories, etc., from the viewpoint of mass production of cakes with a small number of steps, an all-in-mix method is used in which the above ingredients including flour are mixed, a modifier (foaming emulsifier) ​​is further mixed, and the cake batter is obtained by whipping by stirring.

[0003] As an example of the foaming emulsifier used in the all-in-mix method, Patent Document 1 discloses an emulsifying foaming agent for cakes, which contains (A) a glycerin saturated fatty acid ester, (B) a sucrose saturated fatty acid ester, and (C) one or more selected from the group consisting of a glycerin unsaturated fatty acid ester, a polyglycerin unsaturated fatty acid ester, a glycerin organic acid unsaturated fatty acid ester, a sucrose unsaturated fatty acid ester, and a sorbitan unsaturated fatty acid ester, and which is substantially free of fats and oils. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2017-176139 A Summary of the Invention [Problem to be solved by the invention]

[0005] In general, the all-in-mix method has a long contact time between the liquid components derived from the raw materials and the wheat flour, and the cake obtained has a fine internal phase, a moist texture, and is easy to hold together when eaten. In contrast to this, a "post-flour method" has been proposed in which the raw materials except for wheat flour are mixed and foamed in advance in the above-mentioned all-in-mix method, and wheat flour is added later (flour mixing) and further mixed to make a cake dough. The post-flour method results in a cake with a good internal phase, a light and easy-to-break texture, and a good melt-in-the-mouth feel. Therefore, cakes with the desired texture are produced by using the all-in-mix method and the post-flour method depending on the purpose. The terms "break" and "break-up feel" refer to the sensation of the cake breaking apart and disintegrating comfortably in the mouth.

[0006] On the other hand, the latter method has the disadvantage that the production efficiency is inferior to that of the all-in-mix method because wheat flour must be mixed in later.

[0007] The present invention relates to a method for producing a powder derived from modified wheat flour for cakes, which can provide cakes with good internal opening, a light and crumbly texture, and good melting in the mouth, even when the all-in-mix method is used. The present invention also relates to a powder derived from modified wheat flour for cakes, which can provide cakes with good internal opening, a light and crumbly texture, and good melting in the mouth, when used in cake production. [Means for solving the problem]

[0008] As a result of intensive research, the present inventors have found that by mixing a heat-denatured egg white-containing liquid (a liquid containing egg white that has been heat-denatured in a liquid state) with wheat flour, the surface of the wheat flour can be modified to effectively suppress water absorption, and that by using the modified wheat flour thus obtained as a cake flour ingredient instead of wheat flour, even when the all-in-mix method is applied, the resulting cake can have a good internal opening, a light, easily crumbling texture, and a good melt-in-the-mouth feel. The present invention was completed after further research based on these findings.

[0009] That is, the present invention provides a method for producing modified wheat flour-derived powder for cakes, which comprises mixing a heat-denatured egg white-containing liquid with wheat flour-derived powder. The present invention also provides a modified wheat flour for cakes, which contains wheat flour, egg white-derived solids, succinic acid monoglyceride, and a basic compound, the egg white-derived solids content being 2.5 to 7.5 mass%, the succinic acid monoglyceride content being 0.5 to 2.0 mass%, and the water absorption time measured by the water absorption rate method being 20 seconds or longer. Effect of the Invention

[0010] According to the method for producing the modified wheat flour-derived powder for cakes of the present invention, a wheat flour-derived cereal flour raw material can be obtained that, when used in the production of cakes, can provide the cakes with a good internal opening, a light, crumbly texture, and good melting in the mouth. Also, when the modified wheat flour-derived powder of the present invention is used in the production of cakes, the cakes can be provided with a good internal opening, a light, crumbly texture, and good melting in the mouth. [Brief description of the drawings]

[0011] [Figure 1] FIG. 1 is a photograph, substituted for a drawing, showing an enlarged view of a cross section of a sponge cake taken by a scanning electron microscope. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] [Modified wheat flour powder for cakes] The method for producing modified wheat flour-derived powder for cakes of the present invention (hereinafter also referred to as "the production method of the present invention") comprises mixing a thermally denatured egg white-containing liquid with wheat flour-derived powder. Preferred embodiments of the present invention will now be described.

[0013] <Liquid containing heat-denatured egg white> A "thermally denatured egg white-containing liquid" is obtained by heating a mixed liquid (egg white-containing liquid) containing egg white and a basic compound to thermally denature the egg white. It is known that when egg white is heated alone, thermal coagulation of the protein usually begins at about 60°C, and continued heating thereafter results in a coagulated material (solid) that has lost its fluidity. In the present invention, a thermally denatured egg white-containing liquid is used instead of this coagulated material. The thermally denatured egg white-containing liquid of the present invention can be obtained by thermally denaturing egg white in the presence of a basic compound.

[0014] (Egg white) Examples of egg whites used in preparing the thermally denatured egg white-containing liquid include raw egg whites, egg whites that have been subjected to a desugaring process, egg whites from which specific egg white proteins (e.g., lysozyme, etc.) have been removed, or frozen egg whites, dried egg whites, concentrated egg whites, etc., and commercially available products thereof can also be used. Examples of commercially available egg whites include frozen egg whites (for confectionery) (manufactured by Kewpie Corporation). In the present invention and this specification, the egg white in the "mixed liquid containing egg white and a basic compound" refers to liquid egg white, and means liquid egg white having a solids concentration (concentration of components other than water) of about 10 to 14% by mass (preferably 11 to 13% by mass). For example, when dried egg white is used in the present invention, a product obtained by adding water to dried egg white so as to achieve the above solids concentration can be used as the egg white in the "mixed liquid containing egg white and a basic compound". The content of egg white in the mixture is preferably 2 to 7% by mass, more preferably 3 to 6% by mass, and even more preferably 4 to 5% by mass, in terms of egg white solid content (solid content derived from egg white). This amount of egg white solid content is almost synonymous with the amount of protein derived from egg white used.

[0015] (Basic compounds) The basic compound used in the present invention can be used without any particular limitation as long as it is a basic compound that can be used in food. For example, alkali metal or alkaline earth metal carbonate, alkali metal or alkaline earth metal hydrogen carbonate, alkali metal or alkaline earth metal hydroxide, alkali metal or alkaline earth metal phosphate, basic amino acid, etc. can be mentioned. Specific examples of preferred alkali metal salts or alkaline earth metal salts include sodium carbonate, potassium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate, sodium hydroxide, potassium hydroxide, trisodium phosphate, etc. Specific examples of preferred basic amino acids include arginine, lysine, and histidine. When the mixture contains succinic acid monoglyceride described later, the basic compound may be mixed as a neutralized product of succinic acid monoglyceride (succinic acid monoacylglycerol). In this case, succinic acid monoglyceride will be present in the form of a salt. The amount of the basic compound to be mixed is preferably in excess of the amount required for neutralizing succinic acid monoacylglycerol. This makes it possible to more effectively suppress coagulation and aggregation of egg white due to heat treatment. From the viewpoint of further suppressing coagulation of protein derived from egg white due to heating, the pH of the mixture is preferably 8 to 12, more preferably 8.3 to 11.5, even more preferably 8.5 to 10.0, and even more preferably 8.5 to 9.0. The content of the basic compound in the mixture is not particularly limited as long as it can suppress coagulation to a desired level when the egg white is thermally denatured. For example, the basic compound is preferably mixed in an amount of 0.5 to 10 parts by mass, more preferably 1 to 8 parts by mass, and even more preferably 1.5 to 6 parts by mass, per 100 parts by mass of the egg white solid content in the mixture. In addition, the amount of the basic compound mixed (mixed amount) in the mixture can be appropriately set so as to satisfy the preferred content range of the basic compound in the modified wheat flour-derived powder for cake obtained by the production method of the present invention, which will be described later.

[0016] (water) The mixture usually contains water. The amount of water in the mixture can be 0.5 to 3 times, or can be 1 to 3 times, the amount of the egg white (liquid egg white) on a mass basis. The water may be mixed as water, or may be mixed in advance with the egg white to prepare diluted egg white, or may be mixed with the basic compound (or salt) to prepare an aqueous solution.

[0017] (Succinic acid monoglyceride) The thermally denatured egg white-containing liquid preferably contains succinic acid monoglyceride, which can impart the desired, more excellent texture, melt-in-the-mouth feel, etc. to the cake produced using the modified wheat flour-derived powder for cakes obtained by the production method of the present invention. The succinic acid monoglyceride may be mixed into the heat-denatured egg white-containing liquid after the heat treatment, or may be mixed into the mixed liquid before the heat treatment, and is preferably mixed into the mixed liquid before the heat treatment. When the succinic acid monoglyceride is mixed into the mixed liquid, the content of the succinic acid monoglyceride in the mixed liquid is not particularly limited, and is preferably 5 to 50 parts by mass, more preferably 7.5 to 45 parts by mass, more preferably 10 to 40 parts by mass, and even more preferably 15 to 30 parts by mass, relative to 100 parts by mass of the egg white solid content in the mixed liquid. In addition, the amount of succinic acid monoglyceride mixed (blended amount) in the mixed liquid can be appropriately set so as to satisfy the range of the content of succinic acid monoglyceride in the modified wheat flour-derived powder for cake obtained by the production method of the present invention, for example.

[0018] The heat treatment of the mixture may be performed under conditions that allow the egg white to be thermally denatured without being thermally coagulated, and for example, the heating temperature is preferably from 70° C. to 90° C., and more preferably from 75° C. to 85° C. The heating time is preferably from 30 minutes to 4 hours, and more preferably from 30 minutes to 2 hours.

[0019] The thermally denatured egg white-containing liquid is preferably mixed with the wheat flour-derived powder described below at a temperature of 5 to 55° C. If it is not used immediately, it is preferably stored at a temperature of 5 to 15° C.

[0020] <Flour-derived powder> The term "flour-derived powder" includes, for example, flour (weak flour, medium-strength flour, strong flour, etc.) and other powders derived from wheat flour. The flour-derived powder may be, for example, wheat starch. The type of flour-derived powder can be appropriately determined depending on the intended use of the modified flour-derived cake powder obtained by the production method of the present invention.

[0021] <Mixing heat-denatured egg white-containing liquid with wheat flour-derived powder> By mixing the heat-denatured egg white-containing liquid with the wheat flour-derived powder, the wheat flour-derived powder can be coated with the heat-denatured egg white. This modifies the surface of the wheat flour-derived powder. In the present invention and this specification, the "coating" may refer to the heat-denatured egg white being arranged so as to cover the wheat flour-derived powder, and the heat-denatured egg white being bonded (attached) to a part of the surface of the wheat flour-derived powder is also included in the "coating". The form of "bonding" is not particularly limited, and examples include bonding via physical / chemical adsorption (hydrophobic interaction, ionic interaction), chemical bonds (hydrogen bonds, ionic bonds, covalent bonds, etc.), etc. The mixing conditions are not particularly limited as long as the heat denatured egg white-containing liquid and the wheat flour-derived powder can be mixed uniformly. For example, the mixing conditions can be as described in the Examples.

[0022] The mixing ratio of the heat-denatured egg white-containing liquid to the wheat flour-derived powder is preferably 30:70 to 70:30, more preferably 40:60 to 60:40, by mass. In addition, the mixing ratio of the heat-denatured egg white-containing liquid to the wheat flour-derived powder can be appropriately set so that the range of the content of each component in the modified wheat flour-derived cake powder obtained by the production method of the present invention is within the range described below.

[0023] The mixture obtained by mixing the heat-denatured egg white-containing liquid and the wheat flour-derived powder is dried and, if necessary, pulverized to obtain a modified wheat flour-derived powder for cakes. The drying may be performed after mixing the heat-denatured egg white-containing liquid and the wheat flour-derived powder, or may be performed simultaneously with mixing. The conditions for the drying process are not particularly limited, and drying methods such as natural drying, heat drying (including drying by a fluidized bed), freeze drying, and spray drying can be applied. For example, the drying can be performed under the conditions described in the Examples. When the dried product is subjected to a pulverization process, it can be pulverized using a pulverizer such as a blender. The particle size (volume-based median size) of the modified wheat flour-derived cake powder is preferably 20 μm or more, more preferably 50 μm or more, and is preferably 250 μm or less, more preferably 150 μm or less.

[0024] [Modified wheat flour powder for cakes] The modified wheat flour-derived cake powder (hereinafter also referred to as "powder of the present invention") obtained by the above-mentioned production method will be described. The powder of the present invention is in a state in which its surface is coated with heat-denatured egg white.

[0025] The powder of the present invention contains at least a flour-derived powder, an egg white solid content, and a basic compound, and preferably contains at least a flour-derived powder, an egg white solid content, a succinic acid monoglyceride, and a basic compound. In the powder of the present invention, the content of the egg white solid content is 2.5 to 7.5 mass%, and when the powder contains succinic acid monoglyceride, the content of the succinic acid monoglyceride in the powder of the present invention is preferably 0.5 to 2.0 mass%. Each component is the same as the components described in the above-mentioned production method of the present invention.

[0026] In the powder of the present invention, the content of the egg white solid matter is preferably 3.0 to 7.0 mass %, more preferably 3.5 to 6.5 mass %, and even more preferably 4.0 to 6.0 mass %. In addition, the content of the succinic acid monoglyceride in the powder of the present invention is preferably 0.6 to 1.7 mass %, more preferably 0.7 to 1.4 mass %, and even more preferably 0.8 to 1.2 mass %. Furthermore, the content of the basic compound in the powder of the present invention is preferably 0.05 to 0.20% by mass, more preferably 0.06 to 0.18% by mass, and even more preferably 0.07 to 0.15% by mass. Furthermore, the content of the wheat flour-derived powder (preferably wheat flour) in the powder of the present invention is preferably 85 to 96 mass%, more preferably 87 to 95 mass%, and even more preferably 90 to 94 mass%.

[0027] The powder of the present invention may contain any optional component as long as it does not impair the effects of the present invention. In addition, various additives may be contained, such as liquid carriers, oily carriers, stabilizers, wetting agents, emulsifiers, binders, isotonicity agents, disintegrants, lubricants, bulking agents, surfactants, dispersants, suspending agents, diluents, osmotic pressure regulators, pH regulators, preservatives, antioxidants, colorants, ultraviolet absorbers, moisturizers, thickeners, gloss agents, buffers, preservatives, flavoring agents, fragrances, coating agents, odorants, bacteria inhibitors, etc.

[0028] The powder of the present invention has a surface coated with heat-denatured egg white, which effectively suppresses water absorption. Therefore, when the powder of the present invention is soaked in water, starch gelatinization of the powder can be suppressed, and gluten formation can be suppressed. As a result, for example, a cake produced by the all-in-mix method using the powder of the present invention can have a good opening, a light and crumbly texture, and a good melt-in-the-mouth texture. The powder of the present invention has a water absorption time of 20 seconds or more, preferably 25 seconds or more, more preferably 30 seconds or more, even more preferably 40 seconds or more, even more preferably 50 seconds or more, and even more preferably 60 seconds or more, as determined by the water absorption speed method. The water absorption time as determined by the water absorption speed method is determined by the following test.

[0029] (Water absorption test) The water absorption rate method determines the water absorption rate in accordance with JIS L1907:2010, except that a test piece prepared from the powder of the present invention is used. The powder of the present invention is filled into a mold (φ13 mm, depth 21 mm) and compressed at a pressure of 30 MPa and a compression ratio of 2.0 to obtain a test piece weighing 0.65 g and 4 mm thick. Under conditions of a temperature of 20°C and a relative humidity of 60%, one drop of water (1.0 μl) is dropped onto the upper surface of the test piece. The time from when the water drop reaches the surface of the test piece until the specular reflection disappears as the test piece absorbs the water drop and only moisture remains is measured in 1-second units. This measured time is the "water absorption time by the absorption rate method."

[0030] The powder of the present invention is used as a grain flour raw material for making cakes. The powder of the present invention can be widely used as a raw material for cakes, replacing ordinary grain flours (wheat flour, etc.). The amount of the powder of the present invention to be blended in cake production is not particularly limited, and is appropriately adjusted according to the purpose.

[0031] When the above-mentioned flour-derived powder is wheat flour, the preferred form of the powder of the present invention is specified in terms of composition or characteristics as follows.

[0032] Contains wheat flour, egg white solids, succinic acid monoglyceride, and a basic compound; The content of egg white solids is 2.5 to 7.5% by mass, and the content of succinic acid monoglyceride is 0.5 to 2.0% by mass, The modified wheat flour for cakes has a water absorption time of 20 seconds or more according to the water absorption rate method.

[0033] In the present invention and this specification, a "cake" refers to a material obtained by stirring and kneading a dough containing a foaming agent composed of baking powder, meringue, fats and oils, a foaming emulsifier, etc. to incorporate air bubbles, and then baking the dough. Specific examples of cakes include sponge cake, butter cake, chiffon cake, roll cake, Swiss roll, bouillon, baumkuchen, pound cake, snack cake, steamed cake, etc. In addition, confectioneries that can enjoy the effects of the present invention, such as manju, donuts, pancakes, dorayaki, and imagawayaki, are also included in the cakes of the present invention. A cake obtained by baking a cake batter using the powder of the present invention (hereinafter also referred to as the cake of the present invention) can be produced by a normal method, except that the powder of the present invention is mixed into the cake batter as a grain flour ingredient. Note that in the present invention and this specification, it is practically difficult to directly and appropriately specify the technical features of the cake by its structure, composition, and properties. Therefore, in the present invention, a manufacturing method (process) is specified in the cake invention in order to clarify the invention by clearly indicating the differences from the prior art.

[0034] The cake dough can be obtained, for example, by mixing at least the powder of the present invention, eggs, sugars, and an emulsion composition. The cake of the present invention is preferably produced by an all-in-mix method in which all the ingredients of the cake dough are mixed and foamed. From the viewpoint of imparting a good texture and flavor to the cake of the present invention, the cake of the present invention is preferably produced by mixing at least the powder of the present invention with 50 to 300 parts by mass of eggs, 20 to 250 parts by mass of sugars, and 3 to 100 parts by mass of an emulsifier relative to 100 parts by mass of the powder, to prepare an aerated cake dough, and baking this cake dough. More preferably, the cake of the present invention is produced by mixing 80 to 250 parts by mass of eggs, 50 to 180 parts by mass of sugars, and 5 to 50 parts by mass of an emulsion composition relative to 100 parts by mass of the powder of the present invention, and baking the aerated cake dough. The cake dough may further contain conventional additives such as milk powder, baking powder, sugar, edible oil, flavorings, etc., which are commonly used in cake dough.

[0035] The baking method is not particularly limited, and is usually a process in which cake batter is placed in a desired mold (cylinder, triangular tube, square tube, etc.) and baked (heated) in an oven or the like. EXAMPLES

[0036] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0037] Example 1 - Preparation Example 1 Preparation of modified wheat flour - 200 g of egg white (trade name: Frozen egg white (for confectionery), manufactured by Kewpie Corporation), 5 g of succinic acid monoglyceride (trade name: Step SS, manufactured by Kao Corporation), 0.75 g of sodium carbonate (trade name: Sodium carbonate for food additives, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.), and 294.25 g of water were mixed with a three-one motor (trade name: FBL1200, manufactured by Shinto Scientific Co., Ltd., stirring blade) and heated at a temperature of 80 ° C. for 1 hour to obtain a thermally denatured egg white-containing liquid. The resulting liquid was cooled, and the cooled liquid was added to 500 g of wheat flour (trade name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.) and mixed for 2 minutes with a tabletop mixer (trade name: N-50, manufactured by HOBART Co., Ltd., beater: N-5B), and the mixture was freeze-dried with a vacuum freeze dryer (trade name: Ultra 50EL15, manufactured by VirTis Co., Ltd.), and then pulverized with a flour mill (trade name: Konahikisan, manufactured by Takada Kogyo Co., Ltd.) to obtain the modified wheat flour of Example 1. The content of each component in the resulting modified wheat flour (solid content for egg white, same below) is as shown in Table 1 below.

[0038] - Preparation Example 2: Cake Preparation - A sponge cake was produced by the all-in-mix method. 340 g of whole eggs (raw chicken eggs), 40 g of low antifoaming oil (Marish Super, Kao Corporation), 20 g of Nisshoku Hi-Maltose Syrup MC-45 (Nihon Shokuhin Kako Co., Ltd.), 60 g of water, 220 g of caster sugar, 2 g of salt, and 20 g of foaming oil (Marish Gold, Kao Corporation) were weighed and added to a tabletop mixer (product name: N-50, HOBART Co., Ltd., whipper: N-5D), and stirred at low speed for 30 seconds, then at medium speed for 60 seconds. Next, 200 g of the modified wheat flour and 3 g of baking powder were weighed and added after uniform mixing, and stirred at low speed for 30 seconds, then at medium speed to foam, resulting in a sponge cake with a specific gravity of 0.42 g / cm. 3 A cake batter was prepared. 130 g of the batter was weighed out into a round steel sponge cake mold (No. 4) and baked in an oven for 27 minutes at an upper heat of 170° C. and a lower heat of 175° C. The baked sponge cake was allowed to cool at 20° C. for 20 minutes to obtain the sponge cake of Example 1.

[0039] (Examples 2 to 3) Modified wheat flour was obtained in the same manner as in Preparation Example 1 of Example 1 above, except that the amounts of each component were adjusted so that the modified wheat flour had a component composition as shown in Table 1 below. Furthermore, using the obtained modified wheat flour, a sponge cake was obtained in the same manner as in Preparation Example 2 of Example 1 above.

[0040] Example 4 1200 g of egg white (product name: Frozen egg white (for confectionery), manufactured by Kewpie Corporation), 20 g of succinic acid monoglyceride (product name: Step SS, manufactured by Kao Corporation), 3 g of sodium carbonate (product name: Sodium carbonate for food additives, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.), and 777 g of water were mixed with a Three-One Motor (product name: FBL1200, manufactured by Shinto Scientific Co., Ltd., stirring blade) and heated at a temperature of 80°C for 1 hour to obtain a thermally denatured egg white-containing liquid. The obtained liquid was cooled and mixed with 2000 g of wheat flour (product name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.) and dried in a fluidized bed dryer (product name: FL-5, manufactured by Freund Corporation) to obtain the modified wheat flour of Example 4. Furthermore, using the obtained modified wheat flour, a sponge cake was obtained in the same manner as in Preparation Example 2 of Example 1 above.

[0041] (Examples 5 to 6) Modified wheat flour was obtained in the same manner as in Example 4 above, except that the amounts of each component were adjusted so that the modified wheat flour had a component composition as shown in Table 1 below. Furthermore, using the obtained modified wheat flour, a sponge cake was obtained in the same manner as in Preparation Example 2 of Example 1 above.

[0042] (Examples 7 to 10) Modified wheat flour was obtained in the same manner as in Example 1 above, except that the heating conditions were as shown in Table 1 below. Furthermore, using the obtained modified wheat flour, a sponge cake was obtained in the same manner as in Preparation Example 2 of Example 1 above.

[0043] Comparative Example 1 200 g of egg white (product name: Frozen Egg White (for confectionery), manufactured by Kewpie Corporation) was mixed with 300 g of water, and the mixture (diluted egg white) was heated at a temperature of 80° C. for 1 hour. The resulting heated product was cooled and then mixed with 500 g of wheat flour (product name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.), and the mixture was freeze-dried and pulverized to obtain the modified wheat flour of Comparative Example 1. The contents of each component in the resulting modified wheat flour were as shown in Table 1 below. Furthermore, using the obtained modified wheat flour, a sponge cake was obtained in the same manner as in Preparation Example 2 of Example 1 above.

[0044] Comparative Example 2 5 g of succinic acid monoglyceride (trade name: Step SS, manufactured by Kao Corporation), 0.75 g of sodium carbonate (trade name: Sodium Carbonate for Food Additives, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.), and 494.25 g of water were mixed using a Three-One Motor (trade name: FBL1200, manufactured by Shinto Scientific Co., Ltd.) and heated at a temperature of 80°C for 1 hour. After cooling the heated mixture, it was mixed with 500 g of wheat flour (trade name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.), and the mixture was freeze-dried and pulverized to obtain the modified wheat flour of Comparative Example 2. The contents of each component in the obtained modified wheat flour were as shown in Table 1 below. Furthermore, using the obtained modified wheat flour, a sponge cake was obtained in the same manner as in Preparation Example 2 of Example 1 above.

[0045] Comparative Example 3 200 g of egg white (trade name: Frozen egg white (for confectionery), manufactured by Kewpie Corporation), 5 g of succinic acid monoglyceride (trade name: Step SS, manufactured by Kao Corporation), 0.75 g of sodium carbonate (trade name: Sodium carbonate for food additives, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.), and 294.25 g of water were mixed using a Three-One Motor (trade name: FBL1200, manufactured by Shinto Scientific Co., Ltd.) and heated at a temperature of 80°C for 1 hour to obtain a thermally denatured egg white-containing liquid. The resulting liquid was cooled, freeze-dried, and pulverized, and the entire amount of the thermally denatured egg white powder was mixed with 500 g of wheat flour (trade name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.) to obtain the modified wheat flour of Comparative Example 3. The contents of each component in the obtained modified wheat flour were as shown in Table 1 below. Furthermore, using the obtained modified wheat flour, a sponge cake was obtained in the same manner as in Preparation Example 2 of Example 1 above.

[0046] Comparative Example 4 The modified wheat flour of Comparative Example 4 was obtained in the same manner as in Comparative Example 3 above, except that the amounts of each component were adjusted so that the modified wheat flour had a component composition as shown in Table 1 below. Furthermore, using the obtained modified wheat flour, a sponge cake was obtained in the same manner as in Preparation Example 2 of Example 1 above.

[0047] Comparative Example 5 The modified wheat flour of Comparative Example 5 was obtained in the same manner as in Example 1 above, except that the mixture of egg white, succinic acid monoglyceride, sodium carbonate, and water was mixed with wheat flour at 20°C without heating and then freeze-dried. Furthermore, using the obtained modified wheat flour, a sponge cake was obtained in the same manner as in Preparation Example 2 of Example 1 above.

[0048] Comparative Example 6 500 g of wheat flour (product name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.) and 500 g of water were mixed and freeze-dried and pulverized in the same manner as in Example 1 to obtain wheat flour of Comparative Example 6. Moreover, a sponge cake was obtained in the same manner as in Preparation Example 2 of Example 1 above, except that the wheat flour of Comparative Example 6 was used instead of the modified wheat flour.

[0049] Comparative Example 7 Wheat flour (product name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.) itself was used as the wheat flour of Comparative Example 7. Moreover, a sponge cake was obtained in the same manner as in Preparation Example 2 of Example 1 above, except that the wheat flour of Comparative Example 7 was used instead of the modified wheat flour.

[0050] (Reference example 1) Wheat flour (product name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.) itself was used as the wheat flour in Reference Example 1. A sponge cake was produced by the post-flour method. 340 g of whole eggs (raw chicken eggs), 40 g of low antifoaming oil (Marish Super, manufactured by Kao Corporation), 20 g of Nisshoku Hi-Maltose Syrup MC-45 (manufactured by Nihon Shokuhin Kako Co., Ltd.), 60 g of water, 220 g of caster sugar, 2 g of salt, and 20 g of foaming oil (Marish Gold, manufactured by Kao Corporation) were weighed and added to a tabletop mixer (product name: N-50, manufactured by HOBART Co., Ltd., whipper: N-5D), and the mixture was stirred at low speed for 30 seconds, and then stirred at medium speed to foam the mixture, thereby reducing the specific gravity to 0.36 g / cm. 3 Next, 200 g of wheat flour (product name: Violet, manufactured by Nisshin Seifun Co., Ltd.) and 3 g of baking powder were weighed and mixed uniformly, and then added. The mixture was stirred at low speed for 30 seconds and then at medium speed for 10 seconds to prepare a sponge cake batter. The final specific gravity of the cake batter was 0.42 g / cm 3 It was decided. 130 g of the batter was weighed out into a round steel sponge cake mold (No. 4) and baked in an oven for 27 minutes at an upper heat of 170° C. and a lower heat of 175° C. The baked sponge cake was cooled at 20° C. for 20 minutes to obtain a sponge cake of Reference Example 1.

[0051] [Test Example 1] Water absorption test The modified wheat flour or wheat flour of Examples 5 and 6 and Comparative Examples 3, 4, 6 and 7 was filled into a mold (φ13 mm, depth 21 mm) and compressed at a pressure of 30 MPa and a compression ratio of 2.0 times to prepare test pieces weighing 0.65 g and having a thickness of 4 mm. Using the obtained test pieces, the water absorption of each test piece was tested in accordance with the water absorption rate method (JIS L1907:2010) under conditions of a temperature of 20°C and a relative humidity of 60%. Specifically, one drop of water (1.0 μl) was dropped onto the upper surface of the test piece, and the time from when the water drop reached the surface of the test piece to when the mirror reflection disappeared as the test piece absorbed the water drop and only the wetness remained was measured with a stopwatch in 1-second increments. The obtained measurement times are also shown in Table 1 below.

[0052] [Test Example 2] Sensory evaluation test The internal phase and texture of each sponge cake obtained were evaluated by a panel of five experts based on the following evaluation criteria. The internal phase and texture of the sponge cake of Reference Example 1 were evaluated as "5", and the internal phase and texture of the sponge cake of Comparative Example 7 were evaluated as "1", with 1 and 5 being equally divided into five stages for evaluation. The evaluation results of each panelist were all the same. The results are also shown in Table 1 below.

[0053] <Evaluation criteria for the Minister of the Interior> 5: Rough 4: Slightly rough 3: Normal 2: Somewhat fine 1: Fine

[0054] <Texture evaluation criteria> 5: The texture is easily broken apart during chewing and has a very good melt-in-the-mouth feel. 4: The powder easily breaks apart during chewing and has a good melting texture. 3: Feels like the food is falling apart while chewing. 2: There is no sense of fragmentation while chewing, and it feels a little difficult to swallow. 1: The tablets tend to clump together during chewing and are difficult to swallow.

[0055] [Test Example 3] Internal phase cross-section observation Each of the sponge cakes of Example 1, Comparative Example 7, and Reference Example 1 was cut vertically in half at the center, and the cross section was observed under a scanning electron microscope (product name: JCM-6000, manufactured by JEOL Ltd., magnification: 20 times). The obtained image data is shown in FIG. As shown in FIG. 1, compared with the inner phase of the sponge cake of Comparative Example 7, the inner phases of the sponge cakes of Example 1 and Reference Example 1 were shown to have better openings in the inner phase.

[0056] In Tables 1 and 2 below, when the object to be heated is indicated as "(A) to (C)," it means that an egg white-containing liquid containing (A) egg white, (B) succinic acid monoglyceride, and (C) sodium carbonate was heated. When the object to be heated is indicated as "(A)," it means that an egg white-containing liquid containing (A) egg white and not containing (B) succinic acid monoglyceride and (C) sodium carbonate was heated. When the object to be heated is indicated as "(B), (C)," it means that a liquid not containing (A) egg white and containing (B) succinic acid monoglyceride and (C) sodium carbonate was heated.

[0057] [Table 1-1]

[0058] [Table 1-2]

[0059] (Evaluation of modified wheat flour) The egg white-containing liquid was subjected to the treatment, and then freeze-dried before being mixed with wheat flour, and the resulting dry powder was mixed with wheat flour to obtain modified wheat flour (Comparative Examples 3 and 4). The water absorption time in the water absorption speed test for the wheat flour of Comparative Example 6 obtained by freeze-drying wheat flour and the wheat flour itself (Comparative Example 7) was also both 10 seconds or less. In contrast, the modified wheat flour obtained by the manufacturing method of the present invention (Examples 5 and 6) all had a water absorption time of 20 seconds or more in the water absorption rate test, indicating that the modified wheat flour had reduced water absorption.

[0060] (Evaluation of sponge cake) The sponge cake (Comparative Example 1) produced using modified wheat flour obtained by heating the diluted egg white solution and mixing it with wheat flour had a slightly fine internal phase, did not break apart during mastication, and was slightly difficult to swallow. The sponge cake (Comparative Example 2) produced using modified wheat flour obtained by heating a mixture of succinic acid monoglyceride, sodium carbonate, and water and mixing it with wheat flour had a slightly fine internal phase, was prone to clumping during mastication, and was slightly difficult to swallow. The sponge cake (Comparative Examples 3 and 4) produced using modified wheat flour obtained by subjecting an egg white-containing liquid to a heat treatment, freeze-drying, and mixing the dried powder with wheat flour had a slightly fine internal phase, was prone to clumping during mastication, and was slightly difficult to swallow. The sponge cake (Comparative Example 5) produced using modified wheat flour obtained by mixing an egg white-containing liquid with wheat flour without heating had a slightly fine internal phase, was not broken apart during mastication, and was slightly difficult to swallow. Furthermore, the sponge cakes produced using unmodified wheat flour (Comparative Examples 6 and 7) both had fine internal phases, were prone to lumping during chewing, and were difficult to swallow. In contrast, the sponge cakes produced using the modified wheat flour of the present invention were all rated as having an internal phase that was normal to coarse, and some were rated as crumbling during chewing and had a moderate melt-in-the-mouth feel, while others were rated as more crumbling and had a good or very good melt-in-the-mouth feel.

[0061] Example 11 -Preparation Example 3: Preparation of modified wheat starch- 200 g of egg white (product name: Frozen Egg White (for confectionery), manufactured by Kewpie Corporation), 5 g of succinic acid monoglyceride (product name: Step SS, manufactured by Kao Corporation), 0.75 g of sodium carbonate (product name: Sodium Carbonate for Food Additives, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.), and 294.25 g of water were mixed using a Three-One Motor (product name: FBL1200, manufactured by Shinto Scientific Co., Ltd.) and heated at a temperature of 80°C for 1 hour to obtain a thermally denatured egg white-containing liquid. The resulting liquid was cooled, and then added to 500 g of wheat starch (product name: Takarabune, manufactured by Nagata Sangyo Co., Ltd.) and mixed for 2 minutes using a tabletop mixer (product name: N-50, manufactured by HOBART, beater: N-5B). The mixture was freeze-dried using a vacuum freeze dryer (product name: Ultra 50EL15, manufactured by VirTis), and then pulverized using a flour mill (product name: Konahikisan, manufactured by Takada Kogyo Co., Ltd.) to obtain the modified wheat starch of Example 11. The contents of each component in the resulting modified wheat starch are shown in Table 2 below.

[0062] - Preparation Example 4: Preparation of cake - A sponge cake was produced by the all-in-mix method. 400 g of whole eggs (raw chicken eggs), 40 g of water, 240 g of white sugar, and 24 g of foaming oil (Marish Gold, Kao Corporation) were weighed and added to a tabletop mixer (product name: N-50, HOBART, whipper: N-5D), and stirred at low speed for 30 seconds, then at medium speed for 60 seconds. Next, 188 g of the modified wheat starch, 12 g of processed starch (product name: BINASOL90C, Tate & Lyle), and 4 g of baking powder were weighed and mixed uniformly, and then added. The mixture was stirred at low speed for 30 seconds, and then at medium speed to foam the mixture, resulting in a sponge cake with a specific gravity of 0.54 g / cm. 3 The cake dough was prepared as follows. 130 g of the dough was weighed out and placed in a round steel sponge cake mold (No. 4) and baked in an oven at 170°C on top and 175°C on bottom for 30 minutes. The baked sponge cake was allowed to cool at 20°C for 20 minutes to obtain the sponge cake of Example 11.

[0063] Comparative Example 8 Wheat starch (product name: Takarabune, manufactured by Nagata Sangyo Co., Ltd.) was used as the wheat starch in Comparative Example 8. In addition, a sponge cake was obtained in the same manner as in Example 11 above, except that the above wheat starch was used instead of the modified wheat starch.

[0064] (Reference example 2) A sponge cake was produced by the post-flour method. 400 g of whole eggs (raw chicken eggs), 40 g of water, 240 g of caster sugar, and 24 g of foaming oil (Marish Gold, Kao Corporation) were weighed and added to a tabletop mixer (product name: N-50, manufactured by HOBART, whipper: N-5D), and the mixture was stirred at low speed for 30 seconds, and then stirred at medium speed to foam the mixture, resulting in a specific gravity of 0.48 g / cm. 3 Next, 188 g of wheat starch (trade name: Takarabune, manufactured by Nagata Sangyo Co., Ltd.), 12 g of processed starch (trade name: BINASOL90C, manufactured by Tate & Lyle Co., Ltd.), and 4 g of baking powder were weighed and mixed uniformly, and then added. The mixture was stirred at low speed for 30 seconds and then at medium speed for 10 seconds to prepare a sponge cake batter. The final specific gravity of the cake batter was 0.54 g / cm 3 It was decided. 130 g of the batter was weighed out into a round steel sponge cake mold (No. 4) and baked in an oven for 30 minutes at an upper heat of 170° C. and a lower heat of 175° C. The baked sponge cake was cooled at 20° C. for 20 minutes to obtain a sponge cake of Reference Example 2.

[0065] The sponge cakes of Example 11, Comparative Example 8, and Reference Example 2 were evaluated for their internal phase and texture in the same manner as described above. The sponge cake of Reference Example 2 was rated as "5" for its internal phase and texture, and the sponge cake of Comparative Example 8 was rated as "1" for its internal phase and texture, with 1 and 5 being equally divided into five stages for evaluation. The evaluation results of each panelist were all the same. The results are shown in Table 2 below.

[0066] [Table 2]

[0067] (Evaluation of sponge cake) The sponge cake made using unmodified wheat starch (Comparative Example 8) had a fine internal phase, was prone to clumping during chewing, and felt difficult to swallow. In contrast, the sponge cake made using the modified wheat starch of the present invention had a coarse internal phase, was more prone to crumbling during chewing, and had a very good melt-in-the-mouth feel.

Claims

1. The method includes mixing a heat-denatured egg white-containing liquid with a flour-derived powder, A method for producing modified wheat flour powder for cakes.

2. The method according to claim 1 , wherein the heat-denatured egg white-containing liquid contains succinic acid monoglyceride.

3. The method according to claim 1 , wherein the thermally denatured egg white-containing liquid is a heat-treated mixture containing egg white and a basic compound.

4. A cake-use powder derived from modified wheat flour obtained by the manufacturing method according to any one of claims 1 to 3.

5. A cake obtained by using the modified wheat flour-derived powder for cakes according to claim 4 as a cereal flour raw material.

6. Contains wheat flour, solids derived from egg whites, succinic acid monoglyceride, and basic compounds; The content of solids derived from egg white is 2.5 to 7.5% by mass, and the content of succinic acid monoglyceride is 0.5 to 2.0% by mass, Modified wheat flour for cakes, having a water absorption time of 20 seconds or more according to a water absorption speed method.

7. A cake obtained by baking a cake dough using the modified wheat flour for cakes according to claim 6.

Images