Liquid sugar composition for confectionery and method for producing the same, cake batter and method for producing the same, and cake

Abstract

To provide a liquid sugar composition for confectionery capable of shortening working time such as whipping time and baking time, and producing cakes with excellent volume, softness, and melt-in-the-mouth texture.SOLUTION: The liquid sugar composition for confectionery comprises (A) a monoglyceride fatty acid ester, (B) an enzymatically decomposed lecithin, and (C) a liquid sugar, and has a water activity of 0.85 or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a liquid sugar composition for confectionery and a method for producing the same, a cake dough and a method for producing the same, and a cake. [Background technology]

[0002] Cakes are confectioneries made by baking, steaming, or other heat treatments on a batter obtained by mixing ingredients such as eggs, sugar, flour, and fats. While there are many different types of cakes depending on the ingredient composition and manufacturing method, cakes are generally required to be voluminous, soft, and melt-in-the-mouth. Furthermore, short whipping and baking times are preferred to reduce processing time and improve yield. To produce such cakes, it is important to adequately whip the cake batter and maintain the resulting air bubbles in a stable state, a role that eggs play. However, the foaming properties and air bubble stability of eggs are affected by factors such as freshness and temperature during processing. Furthermore, short processing times are necessary to prevent the bubbles from collapsing over time, requiring considerable skill, making it difficult to mass-produce cakes consistently.

[0003] In the prior art, the above-mentioned problem has been addressed by using a foaming agent containing a monoglycerin fatty acid ester. While monoglycerin fatty acid esters exhibit excellent foaming power in the α-crystalline gel state, their foaming power is significantly reduced in the β-crystalline state. Therefore, Patent Document 1 proposes a paste-like emulsifying foaming agent that maintains the α-crystal state of monoglycerin fatty acid esters by combining it with a sucrose fatty acid ester or a propylene glycol fatty acid ester. Furthermore, Patent Document 2 proposes a foaming agent for confectionery that contains a monoglycerin fatty acid ester and a sucrose fatty acid ester. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-329156 [Patent Document 2] Japanese Patent Application Publication No. 8-242753 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the technology of Patent Document 1 uses a large amount of emulsifier to maintain the α-crystals of monoglycerin fatty acid ester, which results in poor baking and shrinkage, making it impossible to shorten the baking time. Furthermore, the paste-like emulsifying foaming agent is mostly water, which results in the formation of more gluten than necessary, resulting in insufficient cake volume, softness, and melt-in-the-mouth feel. Furthermore, the technology of Patent Document 2 is in powder form, which results in poor dispersibility and insufficient effectiveness.

[0006] As described above, conventional technologies have not been able to shorten working times such as whipping time and baking time and produce cakes that are voluminous, soft, and melt in the mouth, and in recent years there has been a strong demand for technologies that can solve this problem.

[0007] The object of the present invention is to provide a liquid sugar composition for confectionery that can shorten working times such as foaming time and baking time and can give cakes that are excellent in volume, softness, and melt-in-the-mouth texture. [Means for solving the problem]

[0008] As a result of extensive research aimed at solving the above-mentioned problems, the inventors discovered that a liquid sugar composition for confectionery containing (A) monoglycerin fatty acid ester, (B) enzymatically hydrolyzed lecithin, and (C) liquid sugar, and having a water activity of 0.85 or less, can shorten working times such as the whipping time and baking time of cakes, and can also provide cakes with good volume, softness, and melt-in-the-mouth texture, leading to the completion of the present invention.

[0009] That is, the present invention is the following [1] to [8]. [1] A liquid sugar composition for confectionery, comprising (A) a monoglycerin fatty acid ester, (B) an enzymatically decomposed lecithin, and (C) liquid sugar, and having a water activity of 0.85 or less. [2] (D) The liquid sugar composition for confectionery according to [1], which contains a protein. [3] (E) The liquid sugar composition for confectionery according to [1], which contains a modified starch. [4] (E) The liquid sugar composition for confectionery according to [2], which contains a modified starch. [5] A method for producing a liquid sugar composition for confectionery according to any one of [1] to [4], comprising the steps of heating and mixing the (A) monoglycerin fatty acid ester, the (B) enzymatically hydrolyzed lecithin, and the (C) liquid sugar, followed by cooling. [6] A cake dough containing the liquid sugar composition for confectionery according to any one of [1] to [4] and cereal flour. [7] A method for producing cake batter, which comprises adding the liquid sugar composition for confectionery according to any one of [1] to [4] to cereal flour. [8] [6] A cake made by baking the cake dough described in [6]. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a liquid sugar composition for confectionery that can shorten working times such as whipping time and baking time and can produce cakes that are excellent in volume, softness, and melt-in-the-mouth texture. DETAILED DESCRIPTION OF THE INVENTION

[0011] (Liquid sugar composition for confectionery) The confectionery liquid sugar composition of the present invention contains (A) a monoglycerin fatty acid ester, (B) an enzymatically hydrolyzed lecithin, and (C) a liquid sugar, and is characterized by having a water activity of 0.85 or less, and may also contain protein or modified starch. The present invention will be described in further detail below.

[0012] (A) Monoglycerin fatty acid ester (A) monoglycerin fatty acid esters have sub-α, α, β', and β crystalline structures, with the α crystalline structure being known to have excellent foaming properties. When heated and melted, followed by cooling and solidification, they become α crystalline, but when left at room temperature, they quickly transition to the β type, which has weaker foaming properties. The (A) monoglycerin fatty acid ester preferably has an α crystalline structure. When the (A) monoglycerin fatty acid ester in the confectionery liquid sugar composition has an α crystalline structure, the effects of the present invention can be fully achieved. The crystalline structure of the (A) monoglycerin fatty acid ester can be confirmed by instrumental analysis such as X-ray crystallography.

[0013] The number of carbon atoms in the constituent fatty acids of the (A) monoglycerin fatty acid ester is not particularly limited, but is, for example, 12 to 22, preferably 14 to 20, and more preferably 16 to 18. The content of the (A) monoglycerin fatty acid ester in the confectionery liquid sugar composition is not particularly limited, but is, for example, 0.5 to 10% by mass, preferably 1 to 5% by mass, and more preferably 1 to 3% by mass. When the content of the (A) monoglycerin fatty acid ester is 0.5% by mass or more, the foaming power of the (A) monoglycerin fatty acid ester can be fully exerted, resulting in good volume, softness, and melt-in-the-mouth texture. Furthermore, air bubbles during convection in the batter can be kept stable, and heat can be uniformly transferred to the cake batter, thereby shortening the baking time. Furthermore, when the content is 10% by mass or less, the confectionery liquid sugar composition is excellently dispersible in the cake batter, so the effects of the (A) monoglycerin fatty acid ester can be fully exerted, shortening working times such as foaming time and baking time, and producing a cake with excellent volume, softness, and melt-in-the-mouth texture. In the present invention, in order to obtain the above-mentioned effects, the (A) monoglycerin fatty acid ester must have an α-crystalline structure. If the (A) monoglycerin fatty acid ester has a β-crystalline structure instead of an α-crystalline structure, the above-mentioned effects cannot be obtained. Examples of commercially available products include "Emulgy MS" (manufactured by Riken Vitamin Co., Ltd.), "Emulgy MP" (manufactured by Riken Vitamin Co., Ltd.), and "Emulgy P100" (manufactured by Riken Vitamin Co., Ltd.).

[0014] (B) Enzymatically hydrolyzed lecithin (B) Enzymatically hydrolyzed lecithin is obtained by enzymatically hydrolyzing lecithin obtained from soybeans, egg yolks, etc., with an enzyme such as phospholipase, and is composed primarily of phosphatidic acid and lysolecithin. The content of (B) enzymatically hydrolyzed lecithin in a liquid sugar composition for confectionery is not particularly limited, but is, for example, 0.5 to 6% by mass, preferably 1 to 5% by mass, and more preferably 2 to 4% by mass. Within the above range, the bubble stability of the cake batter is improved, and good volume, softness, and melt-in-the-mouth texture are obtained. Examples of commercially available products include "Elmizer A" (manufactured by MC Food Specialties, Inc.), "Resimal EL" (manufactured by Riken Vitamin Co., Ltd.), and "SLP-Paste Lyso" (manufactured by Tsuji Oil Mills, Inc.).

[0015] The content ratio of (A) monoglycerol fatty acid ester and (B) enzymatically decomposed lecithin in the confectionery liquid sugar composition [(A) / (B)] is not particularly limited, but is, for example, 0.15 to 4, preferably 0.3 to 3, and more preferably 0.5 to 2. Within the above range, the α-crystalline structure of (A) monoglycerol fatty acid ester can be maintained in the confectionery liquid sugar composition, thereby shortening working times such as whipping time and baking time, and also achieving good volume, softness, and melt-in-the-mouth texture.

[0016] (C) Liquid sugar (C) Liquid sugar refers to liquid sugars or powdered sugar in a solution state. Specifically, liquid sugars include monosaccharides such as glucose, mantose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, and maltitol, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, and hexasaccharides, starch hydrolysates, and sugar alcohols obtained by reducing these sugars, as well as liquid mixtures thereof, such as starch syrup, reduced starch syrup, and sugar-mixed glucose-fructose liquid sugar. Examples of products in circulation include "RCS-50" (manufactured by Oji Cornstarch Co., Ltd., sugar-mixed glucose-fructose liquid sugar), "AmaMeal" (manufactured by Mitsubishi Corporation Foodtech Co., Ltd., reduced starch syrup), "Hellodex" (manufactured by Hayashibara Co., Ltd., starch syrup), "G2 Syrup MS-500[N]" (manufactured by Sanwa Starch Industry Co., Ltd., starch syrup), and "Hi-Fructose F-500[N]" (manufactured by Sanwa Starch Industry Co., Ltd., fructose-glucose liquid sugar).

[0017] The water activity of (C) liquid sugar is preferably 0.85 or less, more preferably 0.80 or less, and particularly preferably 0.75 or less. The lower limit is not particularly limited, but is preferably 0.60 or more, and particularly preferably 0.65 or more. Furthermore, when (C) liquid sugar with a water activity of 0.85 or less is mixed with (A) monoglycerin fatty acid ester and (B) enzymatically hydrolyzed lecithin, the dispersibility in cake batter is improved and the α-crystalline structure of (A) monoglycerin fatty acid ester can be maintained. This allows for shortening of working times such as whipping time and baking time, and provides good volume, softness, and melt-in-the-mouth texture. If the amount of free water in (C) liquid sugar increases, the α-crystalline structure of (A) monoglycerin fatty acid ester cannot be maintained and may transition to β-crystalline form. Therefore, it is preferable that the water activity of (A) liquid sugar is low.

[0018] The content of (C) liquid sugar in the confectionery liquid sugar composition is adjusted appropriately depending on the content of (A) monoglycerin fatty acid ester and (B) enzymatically decomposed lecithin, but is, for example, 70 to 99% by mass, preferably 80 to 97% by mass, and more preferably 90 to 95% by mass. If the content is within the above range, the confectionery liquid sugar composition will have excellent dispersibility in cake batter, and the effects of (A) monoglycerin fatty acid ester and (B) enzymatically decomposed lecithin will be fully obtained.

[0019] (D) Protein Examples of proteins include milk protein, soy protein, wheat protein, egg protein, etc., and are not particularly limited, but milk protein is preferred from the perspective of cake flavor. Milk proteins are not particularly limited, but examples include milk protein concentrate (MPC), whey protein concentrate (WPC), whey protein isolate (WPI), sodium caseinate, potassium caseinate, and skim milk powder, with whey protein concentrate (WPC) and whey protein isolate (WPI) being preferred. The content of (D) protein in the confectionery liquid sugar composition is not particularly limited, but is, for example, 0.1 to 5% by mass, preferably 0.5 to 4% by mass, and more preferably 1 to 3% by mass. The effects of the present invention can be further enhanced within the above ranges. Examples of commercially available products include "Wheyco W80" (manufactured by Nippon Shinyaku Co., Ltd.), "WPI895" (manufactured by Fonterra Japan Co., Ltd.), and "Lacprodan SP9224" (manufactured by Arla Foods Ingredients Japan Co., Ltd.).

[0020] (E) Modified starch The modified starch is not particularly limited, but examples thereof include acetylated adipate cross-linked starch, acetylated oxidized starch, acetylated phosphate cross-linked starch, sodium octenylsuccinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, hydroxypropylated starch, phosphate cross-linked starch, and phosphated starch, with hydroxypropylated starch and phosphate cross-linked starch being preferred. The content of (E) modified starch in the confectionery liquid sugar composition is not particularly limited, but is, for example, 0.1 to 5% by mass, preferably 0.5 to 4% by mass, and more preferably 1 to 3% by mass. The effects of the present invention can be further enhanced within the above ranges. Examples of commercially available products include "Matsutani Hyotan" (manufactured by Matsutani Chemical Industry Co., Ltd.), "Nissoku Neobis T-100" (manufactured by Nippon Shokuhin Kako Co., Ltd.), and "Jelcol PO T-05" (manufactured by J-Oil Mills, Inc.).

[0021] The confectionery liquid sugar composition of the present invention may contain other emulsifiers, enzymes, preservatives, pH adjusters, colorings, flavorings, etc. as appropriate, as long as the effects of the present invention are not impaired.

[0022] The method for producing a confectionery liquid sugar composition of the present invention includes the steps of heating and mixing (A) monoglycerin fatty acid ester, (B) enzymatically decomposed lecithin, and (C) liquid sugar, followed by cooling. Specifically, for example, (A) monoglycerin fatty acid ester and (B) enzymatically decomposed lecithin may be added to (C) liquid sugar. For example, (C) liquid sugar is weighed into a beaker, and (A) monoglycerin fatty acid ester and (B) enzymatically decomposed lecithin are stirred and dispersed. The mixture is heated to 65°C to 85°C, homogenized using a high-pressure homogenizer, and the resulting confectionery liquid sugar composition is cooled to 35°C to 45°C. In the above production process, the mixture may be cooled from a high-temperature state by externally cooling the container containing the mixture, or by using a chiller, votator, combinator, or the like. The produced confectionery liquid sugar composition is preferably stored refrigerated to maintain the α-crystalline gel of (A) monoglycerin fatty acid ester.

[0023] The cake dough of the present invention contains a liquid sugar composition for confectionery and cereal flour. Ingredients for the cake dough of the present invention include butter (or butter substitutes such as margarine), sugars, eggs, baking powder, emulsifiers, water, modified starch, dairy products, salt, caramel, fruit, preservatives, vitamins, proteins, amino acids, chemical leavening agents, flavors, etc.

[0024] The content of the liquid sugar composition for confectionery in the cake dough is preferably 1 to 40 parts by mass, more preferably 5 to 20 parts by mass, per 100 parts by mass of flour. By keeping the content of the liquid sugar composition for confectionery within this range, the effects of the present invention can be fully exerted.

[0025] The cake of the present invention is obtained by baking cake dough, and examples thereof include sponge cake, roll cake, steamed cake, pound cake, muffin, Baumkuchen, pancake, dorayaki, madeleine, cupcake, fruit cake, castella, and busse. [Example]

[0026] The present invention will now be described in detail with reference to examples, but these examples are not intended to limit the scope of the present invention.

[0027] Example 1 A liquid sugar composition for confectionery was produced by the following method using the formulation shown in Table 1. 2 kg of monoglycerin fatty acid ester, 3 kg of enzymatically hydrolyzed lecithin, and 95 kg of reduced starch syrup were weighed and heated at 70°C using a propeller mixer, then homogenized using a high-pressure homogenizer and cooled to 40°C to obtain a liquid sugar composition for confectionery. The produced liquid sugar composition was stored refrigerated until it was used in the test examples described below.

[0028] (Examples 2 to 12, Comparative Examples 1 to 6) In Examples 2 to 12 and Comparative Examples 1 to 4, liquid sugar compositions for confectionery were produced using the blending compositions shown in Tables 1 and 2 under the same conditions as in Example 1. In Comparative Example 5, an emulsifier composition for confectionery was produced by weighing out a monoglycerin fatty acid ester and an enzymatically decomposed lecithin, heating them at 70°C using a propeller mixer, homogenizing them using a high-pressure homogenizer, and cooling them to 40°C.

[0029] Cakes were produced using the confectionery liquid sugar compositions produced in the Examples and Comparative Examples by the following production method. In Comparative Example 5, the confectionery emulsifier composition was blended in such a way that the amount of emulsifier in the cake dough was the same as in Example 1, and the remainder was adjusted by adding water so that the total amount was the same. In Comparative Example 4, the monoglycerin fatty acid ester, enzymatically hydrolyzed lecithin, and reduced starch syrup were each blended into the dough alone (without being mixed to form a confectionery liquid sugar composition). In Comparative Example 6, the confectionery liquid sugar composition, monoglycerin fatty acid ester, enzymatically hydrolyzed lecithin, and reduced starch syrup were not blended.

[0030] (Cake batter manufacturing method) A cake batter was prepared using Kenmix Aiko Chef PRO (manufactured by Aikosha Seisakusho Co., Ltd.) in the following manner. 240 g of whole eggs, 200 g of caster sugar, and 20 g of a confectionery liquid sugar composition were added to a mixer bowl and mixed using a whisk at speed 4 until the dough had a specific gravity of 0.7. 200 g of sieved soft flour and 4 g of baking powder were added and mixed at low speed for 1 minute, after which 200 g of butter melted in a hot water bath was added and mixed at speed 1 for another 1 minute to obtain a cake batter.

[0031] The resulting batter was divided into 250g portions and placed in a 7cm wide x 13.5cm long x 6cm deep mold, and baked in an oven with the top heat set at 165°C and the bottom heat set at 150°C. The baking time was determined based on the browning of the top surface of the cake. The cake was removed from the mold and allowed to cool at room temperature for 1 hour, then placed in a bag, sealed, and stored at 20°C.

[0032] (Evaluation method) The evaluation method for each evaluation item is described below.

[0033] (Water activity of confectionery liquid sugar composition) The water activity of the produced liquid sugar compositions for confectionery was measured using a water activity measuring device (trade name: HygroLab, manufactured by Rotronic Co., Ltd.) Specifically, 10 g of each liquid sugar composition for confectionery of the Examples and Comparative Examples was placed in a petri dish dedicated to the water activity measuring device, and the water activity was measured at 25°C.

[0034] (State of confectionery liquid sugar composition) The produced liquid sugar compositions for confectionery were stored at 30°C for 30 days and then visually inspected for their condition. Those that showed no separation, no solid particles of about 1 mm, and no roughness were rated as "good," and those that were rated as "good" were rated as passing.

[0035] (Evaluation of foaming time) The whipping performance of the prepared cake batter was evaluated by measuring the time it took for the specific gravity of the whipped batter to reach 0.7. First, the cake batter was mixed at 4 speed for 2 minutes, and the specific gravity of the batter was measured. The state of the batter was confirmed, and the time it took for the specific gravity of the batter to reach 0.7 at 4 speed was measured again. If the time it took for the specific gravity of the batter to reach 0.7 was shortened by 2 minutes or more compared to Comparative Example 6 (6 minutes), it was determined that the whipping time had been shortened.

[0036] (Evaluation of baking time) The browning of the top surface of the cake during baking was used as an indicator of the baking time. The baking time was set to the time until the browning was equivalent to that of the cake batter produced in Comparative Example 6. If the baking time was 3 minutes or more shorter than that of Comparative Example 6 (40 minutes), it was determined that the baking time had been shortened.

[0037] (Volume rating) The specific volume of the cake was measured one day after baking and used as an index of volume. The specific volume of the cake was measured using a "3D Laser Volume Measurement Selnac Win VM2100" (manufactured by Astex). The specific volume when Comparative Example 6 was used was set to 100, and evaluation was performed as follows: 120 or more was "◎", 110 or more but less than 120 was "◯", 105 or more but less than 110 was "△", and less than 105 was "×". The average of the 10 cakes was used as the volume score, and evaluations of "◎" and "◯" were considered to be acceptable.

[0038] (Softness rating) A 2cm square was cut from the center of the cake one day after baking, and the stress value (g m / s 2 ) was measured and softness was evaluated. The stress value when Comparative Example 6 was used was set to 100, and evaluation was performed as follows: less than 80 was "◎", 80 or more but less than 90 was "◯", 90 or more but less than 95 was "△", and 95 or more was "×". The average value of the 10 samples was used as the softness score, and evaluations of "◎" and "◯" were considered to be acceptable.

[0039] (Evaluation of melt-in-the-mouth texture) One day after baking, the cakes were evaluated for melt-in-the-mouth texture by 10 panelists. A good melt-in-the-mouth texture was given a rating of "4," a moderately good melt-in-the-mouth texture was given a rating of "3," a moderately chewy texture was given a rating of "2," and a very chewy texture was given a rating of "1." The average score of the 10 panelists was used as the melt-in-the-mouth rating, with 3.5 or more given as "◎," 3.0 or more but less than 3.5 given as "〇," 2.0 or more but less than 3.0 given as "△," and less than 2.0 given as "×." A rating of "◎" or "〇" was considered a pass.

[0040] (Raw materials used) <Product name> "Emulgy MS" (monoglycerin stearate ester) Riken Vitamin Co., Ltd. Product name: "Emulgy MP" (monoglycerin palmitate ester) Riken Vitamin Co., Ltd. Product name: "Elmizer A" (enzyme-hydrolyzed lecithin) MC Food Specialties Co., Ltd. <Product name> "Recimal EL" (enzymatically hydrolyzed lecithin) Riken Vitamin Co., Ltd. <Product name> "Amamir" (highly sugary reduced starch syrup) Mitsubishi Corporation Food Life Sciences Co., Ltd. Water activity 0.82 Product name: "RCS-50" (Sugar Mixed Glucose-Fructose Liquid Syrup) Oji Cornstarch Co., Ltd. , water activity 0.73 <Product name> "Wheyco W80" (milk protein) Nippon Shinyaku Co., Ltd. <Product name> "Matsutani Hyotan" (processed starch) Matsutani Chemical Industry Co., Ltd.

[0041] [Table 1]

[0042] [Table 2]

[0043] (Evaluation results) The results in Tables 1 and 2 show that by using a confectionery liquid sugar composition containing (A) monoglycerin fatty acid ester, (B) enzymatically hydrolyzed lecithin, and (C) liquid sugar and having a water activity of 0.85 or less, working times such as whipping time and baking time can be shortened, and cakes with excellent volume, softness, and melt-in-the-mouth texture can be produced. Furthermore, Examples 10 to 12 show that the effects of the present invention can be further enhanced by including (D) protein and (E) modified starch.

[0044] On the other hand, when (A) monoglycerin fatty acid ester is not blended, working times such as whipping time and baking time cannot be shortened, and good volume, softness, and melt-in-the-mouth texture cannot be obtained, as in Comparative Example 1. Furthermore, when (B) enzymatically decomposed lecithin is not blended, as in Comparative Example 2, when the water activity exceeds 0.85, as in Comparative Example 3, when the raw materials are blended directly without being made into a liquid sugar composition for confectionery, as in Comparative Example 4, when (C) liquid sugar is not blended, as in Comparative Example 5, and when a liquid sugar composition for confectionery, monoglycerin fatty acid ester, enzymatically decomposed lecithin, or reduced starch syrup is not blended, as in Comparative Example 6, working times such as whipping time and baking time cannot be shortened, and good volume, softness, and melt-in-the-mouth texture cannot be obtained, because (A) monoglycerin fatty acid ester cannot have an α-crystalline structure.

Claims

1. A liquid sugar composition for confectionery, comprising (A) a monoglycerin fatty acid ester, (B) an enzymatically decomposed lecithin, and (C) liquid sugar, and having a water activity of 0.85 or less.

2. The confectionery liquid sugar composition according to claim 1, which contains (D) a protein.

3. 2. The confectionery liquid sugar composition according to claim 1, further comprising (E) a modified starch.

4. The confectionery liquid sugar composition according to claim 2, further comprising (E) a modified starch.

5. A method for producing the confectionery liquid sugar composition according to any one of claims 1 to 4, A method for producing a liquid sugar composition for confectionery, comprising the steps of heating and mixing (A) the monoglycerin fatty acid ester, (B) the enzymatically decomposed lecithin, and (C) the liquid sugar, and then cooling the mixture.

6. A cake dough comprising the liquid sugar composition for confectionery according to any one of claims 1 to 4 and cereal flour.

7. A method for producing cake batter, which comprises adding the confectionery liquid sugar composition according to any one of claims 1 to 4 to cereal flour.

8. A cake obtained by baking the cake dough according to claim 6.

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