Premix

Abstract

A premix containing starch and a specified vital gluten, i.e. PL gluten, is described as being useful for preparing confectioneries.

Description

BACKGROUND OF THE INVENTION

The present invention relates to a premix containing starch and a specified vital gluten.

In general, bakery products such as sponge cakes, steam bread, cake doughnuts and cookies are made using flour as one of the main raw materials. The suitable kind of flour is the cake flour which has a low content of gluten and which has a low viscoelasticity when made into dough.

According to the kinds of the objective bakery products, ingredients such as sugar, table salt, fat and oil, and eggs are usually added to the flour to produce these products.

SUMMARY OF THE INVENTION

The present invention provides a premix containing (A) starch and (B) a specified vital gluten (hereinafter referred to as PL gluten) wherein the bound monoacyl glycerophospholipid content in the bound phospholipids is 30 mol% or more and in cases when the bound monoacyl glycerophospholipid content is 50 mol% or less, the content of the bound phospholipids is 2% or more.

Bakery products of high quality can be obtained by using the premix of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

The PL gluten employed in the present invention is a vital gluten wherein the bound monoacyl glycerophospholipid content in the bound phospholipids 30 mol% or more and when the bound monoacyl glycerophospholipid content is 50 mol% or less, the content of bound phospholipids is 2% or more. The vital gluten of the invention is characterized in that phospholipids are bound to gluten proteins and the content of monoacyl glycerophospholipids in the bound lipids is higher than ordinary commercially available vital gluten.

A detailed description of the PL gluten employed in this invention is given in European Patent Publication No. 0134658/85 published on Mar. 20, 1985 and in AU-A-30445/84 published on Jan. 17, 1985.

A method for preparing the PL gluten is briefly described hereinafter.

The PL gluten is obtained by adding phospholipase A (hereinafter referred to as PL-A) to flour in the ratio of 10.sup.2 -10.sup.4 units per 1 kg of flour, further adding water thereto and kneading the mixture by a conventional method and washing the kneaded mixture with water to remove starch and the like. The PL gluten can also be obtained by treating the mixture prepared by adding phospholipid to the flour and PL-A in the same way as given above, or by converting phospholipid to the phospholipid having a high content of monoacyl glycerophospholipid with PL-A and binding the resultant phospholipid to gluten protein in the PL gluten-producing process.

Phospholipid is added in an amount of 0.1-10% based on that of flour.

As the starch to be utilized for preparing the premix, wheat starch, rice starch, corn starch, potato starch, waxy corn starch, arrowroot starch, etc. can be used.

The amount of the PL gluten contained in the premix is in the range of 0.5-20 parts based on 100 parts of starch.

In addition to bread flour (hard flour), noodle flour (semi-hard flour) and commercially available vital gluten, the premix can include, if necessary, ingredients usually used in the production of bakery products such as sugar, table salt, fat and oil, skim milk, emulsifiers, flavors, etc.

By use of the premix, bakery products (sponge cake, steam bred, cake doughnuts, cookies, etc.) of good quality can be produced.

The present invention is illustrated by the following Examples wherein all numerical values refer to parts by weight unless otherwise indicated.

Example 1

Sponge Cake

______________________________________Test Group No. I II III IV V______________________________________Cake flour 100 -- -- -- --Wheat starch -- 92 92 -- --Rice starch -- -- -- 92 92PL gluten -- 8 -- 8 --(obtained in ReferenceExample 1, the same shallapply hereinafter)Commercially available -- -- 8 -- 8glutenSugar 100 100 100 100 100Whole egg 100 100 100 100 100Baking powder 2 2 2 2 2Sugar ester 4 4 4 4 4Table salt 0.45 0.45 0.45 0.45 0.45Water 35 35 35 35 35______________________________________

Production Process

(1) Cake flour, wheat starch, rice starch, PL gluten, commercially available gluten, and baking powder were mixed an sifted [mixture (1)].

(2) Whole eggs, water, sugar ester, sugar and table salt were placed into a mixer and mixed well with a whipper to cause air bubbles.

(3) The mixture (1) was gradually put into the mixer and sufficiently stirred to obtain a whipped batter.

(4) The resulting whipped batter was put into a cake pan and baked at 200.degree. C. The result is shown in Table 1.

TABLE 1__________________________________________________________________________ Rate of Batter Well-Test Main Raw Specific Specific balancedGroup Materials Gravity Volume*1 Shape*2 Grain*3 Texture*3__________________________________________________________________________I Cake flour, 0.43 4.68 0.71 + +II Wheat starch 0.43 5.90 0.85 ++ ++ PL glutenIII Wheat starch 0.43 4.58 1.13 - - Commercially available glutenIV Rice starch 0.43 4.97 0.83 + + PL glutenV Rice starch 0.43 4.02 1.02 - - Commercially available gluten__________________________________________________________________________

*1: The specific volume was measured by the rapeseed-substituting method.

*2: The rate of well-balanced shape was calculated by cutting a cake along its diameter and measuring the height as shown in the following drawing. When the value was close to 1, the upper surface was almost horizontal. As the value decreased, the center of the upper surface was raised.

When the value was over 1, the center of the upper surface was concave. ##STR1##

*3: The evaluation as to grain and texture was carried out by sensory evaluation and is expressed as follows: -: poor, +: good, ++: very good.

As is apparent from Table 1, the test groups II and IV were superior not only to the test groups III and V but also to the test group I since the volume of the cake was larger, the appearance of the upper surface was nearly flat an so suitable for the secondary processing such as decoration, and the grain and texture were better.

Example 2

Butter Sponge Cake

______________________________________Composition:Test Group No. I II III______________________________________Cake flour 100 -- --Corn starch -- 92 92PL gluten -- 8 --Commercially available gluten -- -- 8Sugar 100 100 100Whole egg 140 140 140Table salt 0.7 0.7 0.7Baking powder 1 1 1High fructose corn syrup 20 20 20Whipping agent containing fat 15 15 15Rum 4 4 4Vanilla oil 0.4 0.4 0.4Water 20 20 20______________________________________

Production Process

(1) Sugar, whole eggs, table salt, high fructose corn syrup, whipping agent containing fat, run, vanilla oil and water were mixed at a low speed for 30 sec. (Mixing was carried out with a vertical type mixer equipped with a whipper).

(2) Cake flour, corn starch, PL gluten or commercially available gluten and baking powder which were previously sifted were mixed with the mixture obtained in (1). (mixing was carried out at a low speed for 2 min. and at a moderate speed for 1 min.)

(3) The thus obtained batter was mixed by using a continuous mixer.

______________________________________Pump 70 rpmRotary speed 200 rpmRotary pressure 3 kg/cm.sup.2Batter specific gravity about 0.53Batter temperature 23.degree. C.______________________________________

(4) The batter made in the above (3) was placed into a cake pan and baked in an oven (about 180.degree. C.).

The results are shown in Table 2.

TABLE 2______________________________________Test Main Raw Specificgroup Materials Volume Grain* Texture*______________________________________I Cake flour 3.64 + +II Corn starch 3.62 + + PL glutenIII Corn starch 3.02 - - Commercially available gluten______________________________________ *+: good, -: poor

As is apparent from Table 2, the product in the test group II was superior to that in the test group III and was of the same quality as the conventional one.

Example 3

Steam Bread

______________________________________Composition:Test Group No. I II III______________________________________Cake flour 100 -- --Wheat starch -- 92 92PL gluten -- 8 8Commercially available gluten -- -- 8Sugar 25 25 25Table salt 0.3 0.3 0.3Baking powder 4 4 4Whole egg 10 10 10Water 60 50 50______________________________________

Production Process

(1) Whole eggs and water were poured into a mixer and sufficiently mixed.

(2) The other raw materials were sifted and mixed, followed by mixing with the above mixture (1). (Vertical type mixer equipped with a beater was used at a low speed for 30 sec. and at a moderate speed for 30 sec.)

(3) The above batter was put into a cake pan and steamed. (Steam pressure: 0.5 kg/cm.sup.2, Steaming time: about 20 min.)

The results are shown in Table 3.

TABLE 3______________________________________Test Main Raw Specificgroup Materials Volume Grain* Color* Texture*______________________________________I Cake flour 2.20 + + +II Wheat starch 2.22 + - + PL glutenIII Wheat starch 1.83 - - - Commercially available gluten______________________________________ *+: good, -: poor

The volume of steam bread in the test group II was substantially the same as in the test group I, and the grain and texture thereof were also good.

Example 4

Cookies

______________________________________Composition:Test Group No. I II III IV V______________________________________Cake flour 100 -- -- -- --Wheat starch -- 92 92 -- --Potato starch -- -- -- 92 92PL gluten -- 8 -- 8 --Commercially -- -- 8 -- 8available glutenSugar 65 65 65 65 65Whole egg 15 15 15 15 15Shortening 45 45 45 45 45Table salt 1 1 1 1 1Dry milk 3 3 3 3 3Sodium bicarbonate 0.5 0.5 0.5 0.5 0.5Ammonium carbonate 0.5 0.5 0.5 0.5 0.5Baking powder 0.5 0.5 0.5 0.5 0.5Vanilla a bit a bit a bit a bit a bit______________________________________

Production Process

(1) Flour or starch, gluten, baking powder, sodium bicarbonate, ammonium carbonate, dry milk, table salt, and vanilla were sifted and sufficiently mixed.

(2) Sugar was sifted.

(3) Shortening was put into a mixer and sufficiently mixed by using a beater at a low speed for 30 sec.

(4) The sugar (2) was introduced into the mixer (3) in several installments and mixed well.

(5) Whole eggs were beaten and introduced into (4) in several installments and mixed well.

(6) The mixture (1) was added to (5) in several installments and mixed well to obtain a homogeneous mixture as a whole.

(7) The dough was refrigerated for solidification, formed in a cylinder shape and cut with a wire-cutter. Then, pieces of dough were placed on a baking sheet, and baked at about 190.degree. C.

The result is shown in Table 4.

TABLE 4______________________________________Test Main Rawgroup Materials Appearance* Softness* Texture*______________________________________I Cake flour .+-. .+-. .+-.II Wheat starch .+-. + + PL glutenIII Wheat starch - - - Commercially available glutenIV Potato starch + + + PL glutenV Potato starch - - - Commercially available gluten______________________________________ *+: good, .+-.: ordinary, -: poor

Example 5

Cake Doughnut

______________________________________Mix Composition:Test Group No. I II III______________________________________Cake flour 68 -- --Corn starch -- 62.5 62.5PL gluten -- 5.5 --Commercially available gluten -- -- 5.5Sugar 20 20 20Table salt 1 1 1Shortening 5 5 5Skim milk 4 4 4Baking powder 1.5 1.5 1.5Sodium bicarbonate 0.5 0.5 0.5Total 100 100 100______________________________________Dough Composition: Amount Baker's %______________________________________The above mix 1500 g 100Whole egg 150 10Water 525 35______________________________________

Production Process

(1) The powders of the above mix were mixed well, and the shortening was added thereto. The mixture was uniformly blended.

(2) The mix was sufficiently mixed with whole eggs and water in a mixer at a low speed for 40 sec. and at a moderate speed for 20 sec.

(3) Mixing temperature: 20.degree.-24.degree. C., floor time: 10 min.

(4) The dough was deposited with a pressure depositor and fried. (Frying temperature: 180.degree.-185.degree. C., frying time: about 2 min.).

The results are shown in Table 5.

TABLE 5______________________________________ Oil-**Test Main Raw Balance* absorp-group Materials Volume* of shape tion Texture*______________________________________I Cake flour + + .+-. +II Corn starch + + - + PL glutenIII Corn starch - - -- - Commercially available gluten______________________________________ *+: good, .+-.: ordinary -: poor *.+-.: ordinary, -: a little high, --: high

As is apparent from Table 5, when corn starch and PL gluten were used instead of cake flour, the degree of oil-absorption was a little higher but almost the same cake doughnut as in the test group I was obtained. The texture of the test group II was better than that of the test group I using cake flour as the base of the composition.

Claims

1. A process for producing a bakery product which comprises the steps of preparing an admixture consisting essentially of a starch selected from the group consisting of corn starch and potato starch, a specified vital gluten wherein the bound monoacyl glycerolphospholipid content in the bound phospholipid is 30 mol% or more and in the case when the bound monoacyl glycerolphospholipid content is 50 mol% or less, the content of bound phospholipids is 2% or more, and water; kneading the resulting admixture to provide a dough; and then forming the dough into a bakery product.

2. A process according to claim 1, wherein the bakery product is sponge cake, steam bread, cake doughnut or cookie.

3. A process according to claim 1, wherein the amount of the specified vital gluten is in the range of from 0.5 to 25 parts by weight based on 100 parts by weight of the starch.

4. A process according to claim 1, wherein the amount of the specified vital gluten is in the range of from 0.5 to 25 parts by weight based on 100 parts by weight of the starch.