Method for manufacturing a cake

Abstract

To provide a method of producing cake capable of preventing decreased melting in the mouth.SOLUTION: The problem is solved by a method of producing cake comprising a stirring step of stirring cake materials and obtaining cake dough, and a baking step of putting the obtained cake dough in a mold and baking or evaporating the same, and in the stirring step, a resonance frequency of the cake dough is measured, and a stirring end point is determined using a measurement result of the resonance frequency as an index.SELECTED DRAWING: Figure 2

Description

Technical Field

[0001] The present invention relates to a method for producing a cake having a good taste in the mouth.

Background Art

[0002] Cakes such as sponge cakes are typically produced through a process of stirring cake materials and a process of pouring the stirred materials into a mold and baking them in an oven or steaming them in a steamer. In the production of cakes, various methods have been studied to improve the mouthfeel. For example, in Patent Document 1, by stirring under pressure in the stirring process, the foaming state is maintained well, the baked state is fluffy, and it can be made to swell larger and have a softer mouthfeel compared to conventional sponge cakes.

[0003] Also, as a standard for stirring in the stirring process, the specific gravity of the sponge cake after stirring has been confirmed. For example, Patent Document 2 discloses whipping until the dough specific gravity reaches 0.40 to 0.60 g / mL.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] As described in Patent Document 2, conventionally, the end point of stirring in the stirring process may be determined by the specific gravity of the cake dough. That is, the specific gravity of the cake dough was measured, and after confirming that it had decreased to a certain specific gravity, the stirring process was terminated. However, as a result of the inventors' study, in the method of determining the end point of stirring by checking the specific gravity of the cake batter, since stirring is stopped every time the specific gravity is measured, the manufacturing time is long, and the batter becomes unstable, so the cake quality is likely to deteriorate. Furthermore, when a cake batter having an appropriate range of specific gravity is baked or steamed to form a cake, the palatability may decrease. An object of the present invention is to provide a method for manufacturing a cake that can prevent a decrease in palatability.

Means for Solving the Problems

[0006] The inventors of the present invention repeated studies to solve the above problems, and obtained the knowledge that as the specific gravity of the cake material decreases, the resonance frequency increases, and at a certain point, the resonance frequency saturates, and then the resonance frequency decreases due to overmixing thereafter. And it has been found that by determining the end point of stirring using the measurement result of the resonance frequency of the cake as an index, a decrease in the palatability of the cake can be prevented.

[0007] That is, the present invention includes the following. [1] A method for manufacturing a cake, including a stirring step of stirring a cake material to obtain a cake batter, and a baking step of putting the obtained cake batter into a mold and baking or steaming it, wherein the stirring step measures the resonance frequency of the cake batter, and determines the end point of stirring using the measurement result of the resonance frequency as an index. [2] The manufacturing method according to [1], wherein the measurement of the resonance frequency is performed using a Helmholtz resonance measuring device. The manufacturing method described in [1]. [3] The manufacturing method according to [2], wherein the Helmholtz resonance measuring device uses a sweep wave as an input signal. [4] The determination of the end point of stirring is performed after the start of stirring and until the resonance frequency Rf (Hz) reaches the maximum resonance frequency Rf max and then becomes Rf max -4.0. The manufacturing method according to any one of [1] to [3]. [5] The determination of the end point of stirring is performed after the start of stirring and until the resonance frequency Rf (Hz) reaches the maximum resonance frequency Rfmax 0.98Rf after arrival max The production method according to any one of [1] to [3], which is carried out until the time when it becomes. [6] The determination of the stirring end point is carried out in the resonance frequency curve in which time (minutes) is plotted on the horizontal axis and resonance frequency (Hz) is plotted on the vertical axis, after the start of stirring, until the time when the slope of the tangent line becomes -0.5. The production method according to any one of [1] to [3]. [Effect of the Invention]

[0008] According to the present invention, it is possible to provide a method for producing a cake that can prevent a decrease in palatability. [Brief Description of the Drawings]

[0009]

Figure 1

Figure 2

[0010] Hereinafter, the present invention will be described in detail. However, the description of the constituent elements described below is an example (representative example) of an embodiment of the present invention, and the present invention is not limited to these contents, and various modifications can be made within the scope of the gist thereof and implemented.

[0011] One embodiment of the present invention is a method for producing a cake including a stirring step of stirring a cake material to obtain a cake batter, and a baking step of putting the obtained cake batter into a mold and baking or steaming it, wherein the stirring step measures the resonance frequency of the cake batter and determines the stirring end point using the measurement result of the resonance frequency as an index. The cakes produced in this embodiment are not particularly limited as long as they are cakes produced through a stirring process and a baking process, and examples include sponge cakes, chiffon cakes, pound cakes, butter cakes, madeleines, financiers, gateau chocolats, cheesecakes, muffins, pancakes, sablés, buscuits, castella, steamed cakes, and the like. From the perspective that dough management is difficult and the texture is likely to deteriorate due to overmixing, sponge cakes and chiffon cakes that contain a large amount of air bubbles in the stirring process are preferred.

[0012] <Stirring process> (Cake materials) The cake materials may include, but are not limited to, starches, eggs, sugars and sweeteners, oils and fats, foaming agents, baking powder, and the like. In terms of shortening the mixing time and performing stable production, it is preferable to contain a foaming agent. Examples of starches include wheat flours such as strong flour, medium flour, and weak flour, rye flour, barley flour, rice flour, buckwheat flour, soybean flour, corn starch, tapioca starch, and potato starch. Examples of eggs include whole eggs, egg yolks, egg whites, etc., and these may be contaminated with miscellaneous bacteria or may be those with salt or sugar added thereto.

[0013] Examples of sugars and sweeteners include refined sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, sorbitol, trehalose, maltitol, erythritol, mannitol, oligosaccharides, stevia, aspartame, and the like. The oils and fats are not limited as long as they are edible oils and fats, and may be vegetable oils and fats or animal oils and fats, may be oils and fats that are solid at normal temperature, may be oils and fats that are liquid at normal temperature, or may be powdered oils and fats obtained by powdering the oils and fats.

[0014] As the foaming agent, any substance that can foam the dough may be used. Emulsifier-based agents are preferred because of their good foaming efficiency and foam stability. Also, a plurality of emulsifiers may be blended, and it may contain proteins, sugars, fats and oils, etc. Examples of commercially available foaming agents include Ryoto Ester SP-A, Oil Hop-P (Mitsubishi Chemical Foods), Emaup KM-100, Emulgee KM-500, Patty Grass 100, Patty Grass 300, Frency F, Frency L, Patty Grass TD (Riken Vitamin), Marigold, Lofti F, High Lofti (Kao), Uniteks SP, Uniteks SAV, Uniteks S-1NV, Uniteks HV, Uniteks HV, Uniteks FV, Sparl, Uniup (Asahi Chemical), Clevis GL (Kaneka), Tort (ADEKA), Cake Doll, Parfandol, Deridol, Magic Cake (Miyoshi Oil & Fat), Performer G, Cremator Tort, Paskey G (Tsukishima Food Industry), Sansho Short, Aluet, Sanshifon (NOF), etc., but are not limited thereto.

[0015] Examples of emulsifiers include sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, sodium stearoyl lactate, calcium stearoyl lactate, lecithin, etc. In order to improve the foaming property of cake dough, it is preferable to use glycerin fatty acid esters. Also, these emulsifiers may be separately added for the purpose of improving texture and maintaining quality.

[0016] Examples of baking powders include compositions composed of alkaline components such as sodium hydrogen carbonate and ammonium chloride, which serve as gas generation sources, and acidic components that play a role in promoting gas generation. Examples of acidic components include potassium hydrogen tartrate, calcium dihydrogen phosphate, tartaric acid, burnt alum, fumaric acid, sodium phosphate, glucono-delta-lactone, etc., and dispersants such as starch and dextrin may be added as dispersants. In addition, dairy products, cocoa powder, chocolate, matcha, salt, spices, colorants, water, etc. that can be blended into ordinary cake batter may be blended as appropriate.

[0017] The content of each component in the cake material is not particularly limited either. Usually, per 100 parts by mass of starches, 50 - 300 parts by mass of eggs, 0 - 200 parts by mass of saccharides / sweeteners, 0 - 200 parts by mass of oils and fats, 0 - 30 parts by mass of foaming agents, and 0 - 10 parts by mass of baking powder can be blended.

[0018] (Method for manufacturing cake) The method of adding the cake material and the method for manufacturing the cake are not particularly limited. Examples of the method for manufacturing the cake include a separate method of whipping egg whites, a combined method of whipping egg whites and egg yolks, an all-in-mix method of whipping all materials, a post-powder method of adding some powder materials and / or some oil and fat materials at the end stage of the all-in-mix method, a post-oil method, etc. Among them, the all-in-mix method is preferred for the simplicity of manufacturing.

[0019] (Stirring conditions) The stirring conditions such as the stirring speed and stirring temperature in the stirring process are not particularly limited, and are not particularly limited as long as they are the conditions for usually stirring cake batter. Also, it is preferable to perform stirring until the specific gravity reaches a desired value.

[0020] (Helmholtz resonance measuring device) In this embodiment, the resonance frequency of the cake batter is measured, and the end point of stirring is judged based on the measurement result of the resonance frequency. The resonance frequency of the cake batter can be measured by a Helmholtz resonance measuring device. A schematic diagram of the Helmholtz resonance measuring device is shown in FIG. 1.

[0021] The Helmholtz resonance measurement device 10 consists of a PC 11, a sound input / output device 12, an amplifier 13, and a speaker 14. The speaker 14 is connected to the amplifier 13, and can output the sound wave input to the PC 11 from the sound input / output device 12. By arranging the amplifier 13, the sound emitted from the speaker 14 can be amplified. Between the stirring bowl 17 and the speaker 14, a container cover 15 for preventing the escape of sound waves and a neck tube 16 for Helmholtz resonance are attached. With this configuration, for the stirred dough (not shown), a sound is emitted from the speaker 14, the resonance sound is detected, and a measuring device (not shown) that measures the resonance frequency can detect the resonance sound of the dough in the stirring bowl 17 and measure the resonance frequency.

[0022] The input signal of the Helmholtz resonance measurement device can be appropriately selected according to the performance of the speaker and the size of the stirring bowl to resonate with it, but it is preferable to use a sweep wave. By using a linear sweep wave, only the resonance frequencies in a specific frequency range can be efficiently measured in a short time. The frequency is preferably 20 Hz to 400 Hz, more preferably 100 Hz to 300 Hz, and even more preferably 170 Hz to 220 Hz. By using the input signal within the above range, the resonance of the dough in the mixer bowl can be stably obtained. If it is too low, it tends to be below the lowest frequency band of the speaker, which is not preferable. Also, if it is too high, resonance may not occur well in the stirring bowl, which is not preferable.

[0023] Since the resonance frequency increases as the specific gravity of the cake dough decreases, it can be converted into a specific gravity value by taking calibration with the previously measured specific gravity. The calibration can be carried out by measuring the resonance frequency using cake doughs with different specific gravity values having the same composition and the same weight.

[0024] In this embodiment, the determination of the stirring end point is made using the measurement result of the resonance frequency of the cake as an index instead of the specific gravity of the cake dough that has been conventionally used. The specific gravity of the cake may also be measured. Specifically, the following methods can be mentioned as the method for determining the stirring end point.

[0025] As the first method, the determination of the stirring end point is performed when the resonance frequency Rf (Hz) correlated with the target specific gravity is reached. This is effective when it is desired to bake the dough without including too many bubbles and before reaching the minimum specific gravity, that is, before reaching the maximum value of the resonance frequency. As the second method, the determination of the stirring end point is performed after the start of stirring and before the resonance frequency Rf (Hz) reaches Rf max after reaching the maximum value of the resonance frequency Rf max and reaches -4.0. As the third method, the determination of the stirring end point is performed after the start of stirring and before the resonance frequency Rf (Hz) reaches 0.98Rf max after reaching the maximum value of the resonance frequency Rf max and reaches that value. As the fourth method, the determination of the stirring end point is performed until the slope of the tangent line becomes -0.5 in the resonance frequency curve in which time (minutes) is plotted on the horizontal axis and the resonance frequency (Hz) is plotted on the vertical axis. The second to fourth methods are effective for preventing overmixing of sponge cakes with a soft texture that contain as many bubbles as possible.

[0026] In the findings obtained by the present inventor, as the specific gravity of the cake material decreases, the resonance frequency increases, and there are cases where the resonance frequency increases even when the specific gravity of the cake material no longer decreases. And the resonance frequency saturates at a certain point and begins to gradually decrease. And due to overmixing, the resonance frequency also decreases, and accordingly, the taste also deteriorates. Therefore, it is possible to provide a method for manufacturing a cake that can suppress a decrease in taste by determining the stirring end point using the measurement result of the resonance frequency of the cake as an index instead of the specific gravity of the conventional cake dough.

[0027] In the above second method, the determination of the stirring end point is performed after the start of stirring and before the resonance frequency Rf (Hz) reaches the maximum value of the resonance frequency Rfmax Rf after arrival max It is preferably carried out until it reaches -3.0. In the above-mentioned third method, the judgment of the stirring end point is made after the start of stirring, and the resonance frequency Rf (Hz) is the maximum value of the resonance frequency Rf max 0.985Rf after arrival max It is preferably carried out until it reaches.

[0028] <Baking process> In the baking process, the obtained cake dough is put into a mold and baked. The baking process includes steaming with steam. The shape of the mold can be appropriately selected, and the baking time and baking temperature can be determined according to conventional methods.

[0029] <Characteristics of the cake> The cake thus obtained can prevent overmixing in the stirring process and becomes a cake with a very good taste in the mouth.

Examples

[0030] Hereinafter, the present invention will be described in more detail using examples, but it goes without saying that the scope of the present invention is not limited by the description of the examples.

[0031] (Specific gravity measurement method) For the specific gravity measurement, the cake dough was packed into a fixed container, cut and the mass was measured. The weight was divided by the mass of water of the same volume to obtain the specific gravity of the cake dough.

[0032] (Resonance frequency measurement method) Helmholtz resonance measurement was performed on the sample using the Helmholtz resonance measurement device (irradiated with a linear sweep wave of 170 Hz to 220 Hz for 3 seconds) whose schematic diagram is shown in FIG. 1. The obtained sound wave data was analyzed using resonance frequency measurement analysis software, and the change over time of the continuous resonance frequency of the dough during mixing was measured. The measured data was calculated for the spectrum by FFT (Fast Fourier Transform) etc., applied with a Savitzky-Golay filter (second order), then subjected to first derivative, and the resonance frequency was determined by detecting the zero crossing point.

[0033] Furthermore, from the graph with the mixing time (minutes) on the horizontal axis and the resonance frequency (Hz) on the vertical axis, the maximum value Rf of the resonance frequency max was determined, and the following values were calculated using the resonance frequency Rf at each mixing time. A graph plotting the mixing time of the raw materials used in the examples and the resonance frequency of the dough is shown in Figure 2. Note that the specific gravity of the dough is also shown in Figure 2. (i) Difference (ΔHz) between the maximum value of the resonance frequency and the resonance frequency at each time = maximum value of the resonance frequency - resonance frequency at each time (ii) Difference (%) between the maximum value of the resonance frequency and the resonance frequency at each time = difference from the maximum value of the resonance frequency at each time / maximum value of the resonance frequency × 100 (iii) Slope of the tangent line of the graph at each mixing time

[0034] (Method for evaluating cake texture) The cake baked using the cake batter was radially divided into 16 equal parts, and only the center part of the crumb was used as the sample. Random symbols were assigned to the samples, and a sensory evaluation was performed by Thurstone's paired comparison. Eight panelists were asked to select the one with a worse melting-in-the-mouth feeling between the two. The number of responses evaluating a worse melting-in-the-mouth than the target was analyzed according to Thurstone's paired comparison method, and the scale value was calculated as the score for the badness of melting-in-the-mouth. Note that panelists with a coefficient of unidimensionality of 1 or less were excluded as having contradictory responses. In addition, for the cakes selected as having a bad melting-in-the-mouth feeling, multiple terms were selected from the four terms of "remaining as large lumps", "fine particles remaining in the mouth", "remaining in a paste state", and "adhering in the oral cavity". Each term was defined as follows: "remaining as large lumps" means that the disintegrated particles bind together to form large lumps, "fine particles remaining in the mouth" means that the disintegrated particles remain as dust, "remaining in a paste state" means that it becomes liquid and flows smoothly, and "adhering in the oral cavity" means sticking to teeth, cheeks, etc. The evaluation panel was explained in advance.

[0035] (Observation of the internal phase of the cake) The internal phase of the baked cake was cut into 1 cm squares and observed using an X-ray μCT scanner (model 1172, manufactured by Sky scan). The X-ray μCT scanner fluoroscopic images taken were reconstructed using a reconstruction program (NRecon, SkyScan). For the reconstructed images, the bubble and bubble film were discriminated by performing binarization processing using the image software imageJ, and the bubble film thickness was calculated.

[0036] (Example 1) Among the raw materials with the weight ratios shown in Table 1, whole eggs were placed in a mixer bowl (KitchenAid KSM150WH manufactured by FMI), and after mixing the egg white and egg yolk, sugar, foaming agent, and water were added to the mixer bowl and stirred at speed 1 for 2 minutes and at speed 2 for 1 minute to disperse them uniformly. Next, the cake flour and baking powder that had been sifted together were added to the mixer bowl, stirred at speed 1 for 1 minute, and then whipped at speed 4 while measuring the batter specific gravity and resonance frequency. The time of this speed 4 whipping was defined as the whipping time, and stirring was continued for 6 minutes until the batter specific gravity reached the target value of 0.40 (±0.03). After the stirring was completed, 250 g of batter was placed in a 15 cm diameter decorative mold and baked in an oven (Fujiwara QueenOven EPQ-8-2) at an upper heating temperature of 170°C and a lower heating temperature of 180°C for 40 minutes to obtain the cake of Example 1. The resonance frequency Rf at the stop of stirring was described in Table 2. The baked cake was evaluated for its taste by sensory evaluation. Also, the thickness of the film in the internal phase of the cake was measured by X-ray μCT scan.

[0037] (Example 2) A cake prepared in the same manner as in Example 1 was designated as Example 2, except that the dough after 10 minutes had elapsed since the start of speed 4 whipping was used. The resonance frequency Rf at the stop of stirring was described in Table 2.

[0038] (Comparative Example 1) A cake prepared in the same manner as in Example 1 was designated as Comparative Example 1, except that the dough after 16 minutes had elapsed since the start of speed 4 whipping was used. The resonance frequency Rf at the stop of stirring was described in Table 2.

[0039]

Table 1

[0040]

Table 2

[0041] As shown in Table 2, in the specific gravity control, at whipping times of 6 minutes, 10 minutes, and 16 minutes, all showed a specific gravity of 0.4 (±0.03), which was within the range of the target specific gravity. On the other hand, the resonance frequency decreased with 8 minutes being the maximum value. The mouthfeel of the baked cake was within the acceptable range at a whipping time of 10 minutes. However, the mouthfeel score indicating poor mouthfeel increased with the decrease in the resonance frequency, and the number of people who answered that it remained in a paste-like state with large lumps remaining when eaten also increased.

[0042] With the decrease in the resonance frequency and the accompanying increase in the poor mouthfeel, the bubble film thickness of the baked cake also increased. It is known that the bubble film of the cake thickens by the bubbles in the cake batter becoming unstable and merging. Since the decrease in the resonance frequency indicates an increase in the sound absorption energy by the bubbles, by measuring the resonance frequency during the whipping of the cake batter, the whipping can be stopped before the bubbles become unstable and the mouthfeel deteriorates, and a cake with a good mouthfeel can be provided.

Explanation of Signs

[0043] 10 Helmholtz resonance measuring device 11 PC 12 Sound input / output device 13 Amplifier 14 Speaker 15 Container cover 16 Neck tube 17 Stirring bowl

Claims

1. A method for manufacturing a cake, comprising a stirring step of stirring cake materials to obtain cake batter, and a baking step of putting the obtained cake batter into a mold and baking or steaming it, wherein in the stirring step, the resonance frequency of the cake batter is measured, and the end point of stirring is determined based on the measurement result of the resonance frequency, and the determination of the end point of stirring is until the resonance frequency Rf (Hz) reaches after reaching the maximum resonance frequency Rf max and becomes Rf max - 4.0, until the resonance frequency Rf (Hz) reaches after reaching the maximum resonance frequency Rf max and becomes 0.98Rf max, or until the point in time when the slope of the tangent line becomes -0.5 in the resonance frequency curve in which time (minutes) is plotted on the horizontal axis and resonance frequency (Hz) is plotted on the vertical axis, and the manufacturing method is performed by any one of them.

2. The manufacturing method according to claim 1, wherein the measurement of the resonance frequency is performed using a Helmholtz resonance measurement device.

3. The manufacturing method according to claim 2, wherein the Helmholtz resonance measurement device uses a sweep wave as an input signal.

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