TW201922104A - Liquid composition for manufacturing cake, cake using the same and preparation method thereof - Google Patents

Abstract

The present disclosure relates to a microwavable liquid composition for manufacturing cake, a cake using the composition, and a preparation method thereof.

Description

   Liquid composition for making cakes, cake using the liquid composition and preparation method thereof   

The present disclosure relates to a composition for making a cake containing wheat flour, edible oil and fat, and ptoseose, a cake including a composition for making a cake, and a composition for inhibiting the growth of microorganisms for a composition for making a cake. method.

Brownie is a square chocolate-flavored pastry that is currently produced in many forms. In general, brownies are made by melting chocolate and cream and then mixing them with flour. They have different flavors and unique textures including deep sweetness, soft creamy taste, creamy taste, and chocolate taste, so they are widely known as desserts.

Due to the improvement in quality of life in recent years, consumer demand for sweets to replace staple foods has increased, and various types of products have been provided as processed foods. Similarly, due to the preference for chocolate products and the development of coffee chain restaurants and cafes that are in line with the latest trends, brownie has attracted much attention as a groceries eaten with coffee or tea.

The brownie mix can be diversified, but it basically consists of chocolates and fats as the basic composition. In addition, conventional processed food companies that make desserts such as brownies are currently produced in the form of finished products (refrigerated and frozen), ready-to-cook (RTC) products, or pre-mixed products (Korean Patent Laid-Open Publication No. 10-1332962). Various processed products for brownies.

Among them, frozen products can be eaten immediately, which is very convenient, but the shelf life is very short, which makes it difficult to store; frozen products have some difficulties in transportation and storage.

Therefore, pre-mixed products (mainly powdered) are provided as a form of improving shelf life (Brownie Mix by CJ CheilJedang), but consumers still need to perform procedures such as kneading, molding and cooking (oven), resulting in Loss of time and labor.

In order to improve the above disadvantages, research has been conducted on batter mixtures in the form of liquid batter, but there is a problem of shorter shelf life, because foods with high water content are inherently poor in microbial stability. Furthermore, in the prior art, acid regulators (US 10/731227), polysaccharides, or swelling agents (EP 2006-769448, US 12/927235) are added to supplement microbial stability, or special packaging is used in ready-to-cook products Materials, preservatives or special processing for distribution are inevitable. As a result, the problem of violating consumer demand for minimizing preservatives arises and the profit of the manufacturer is violated due to high costs.

Disadvantages such as negative taste qualities (staleness, bad taste / unpleasant smell, etc.) due to the addition of various additives to improve these problems and health hazards still need to be improved. In addition, some products contain oil and fat in their mixed composition, which must be taken out of the refrigerator and cooked after falling to a certain temperature. The inconvenience is that depending on the basic mixing of the oil and fat, the quality (texture, taste) of the finished product may be slightly reduced. .

Under such circumstances, the present inventors have made great efforts to overcome the above-mentioned problems, and the results have confirmed that the addition of allose sugar to the production of a liquid brownie batter mixture can further improve the microbial stability during storage / distribution, thereby Complete this disclosure.

It is an object of the present disclosure to provide a composition for making confectionery. The composition includes wheat flour, edible oil and fat, and ptoseose.

Another object of the present disclosure is to provide a method for making pastry, the method comprising: mixing wheat flour, ptoseose, and edible fats and oils.

Yet another object of the present disclosure is to provide a cake including a composition for making a cake.

Still another object of the present disclosure is to provide a method for inhibiting the growth of microorganisms used in a composition for making a cake, the method comprising: mixing wheat flour, allose sugar, and edible oil and fat.

These purposes are described in detail below. On the other hand, each description and specific example disclosed in this disclosure can be applied to other descriptions and specific examples, respectively. That is, all combinations of the various elements disclosed in this application are within the scope of this disclosure. In addition, the scope of the present disclosure is not limited by the specific description below.

In order to achieve these objects, in one aspect of the present disclosure, a composition for making cakes including wheat flour, edible fats and oils, and ptoseose is provided.

As used herein, the composition for making pastries may be in liquid or powder form, and in particular may be in liquid form. The conventionally used composition for making cakes in liquid form has the advantage that consumers do not need to perform procedures such as kneading and molding to prevent loss of time and labor, but it has the problem of poor microbial stability. Surprisingly, the growth of microorganisms was inhibited when psicose was added to provide a stable and convenient batter product for making cakes in liquid form, which was first confirmed by the present inventors and others.

A pastry as used herein is a western-style pastry baked by proper mixing of ingredients such as sucrose, wheat flour, milk, etc., and may be a sponge pastry, chiffon pastry, pound cake, pancake, brownie, roll pastry, custer Pull (castella), or sponge cake. Specifically, the cake can be brownie, but not so much.

Cereal flour as used herein means the powdered form of cereals. The cereal is not limited as long as it is edible. Specifically, the cereal may be rice, barley, soybean, millet, millet, sorghum, wheat, buckwheat, glutinous rice, brown rice, black rice, japonica rice, oats, chia seeds, potatoes, sweet potatoes, Or corn. Specifically, wheat flour may be wheat flour, but not limited to this.

In addition, the cereal flour of the present disclosure may be contained in an appropriate amount in a composition for making a cake. Specifically, the content may be 10 to 30 parts by weight, 10 to 25 parts by weight, 10 to 23 parts by weight, 12 to 30 parts by weight, and 12 to 25 parts by weight based on 100 parts by weight of the composition for making a cake. , 12 to 23 parts by weight, or 17 parts by weight, but not limited to this.

Furthermore, the cocoa powder of the present disclosure is obtained by pressing cocoa butter, separating cocoa butter, and drying and grinding the rest. Specifically, its content may be 1 to 10 parts by weight, 1 to 9 parts by weight, 1 to 8 parts by weight, 1 to 7 parts by weight, 2 to 10 parts by weight, 2 to 9 parts by weight, 2 to 8 parts by weight, 2 to 7 parts by weight, 3 to 10 parts by weight, 3 to 9 parts by weight, 3 to 8 parts by weight, 3 to 7 parts by weight, or 4 parts by weight, but not limited thereto.

As used herein, edible fats and oils mean oils prepared and processed by using crude oil obtained from fat-containing animals or plants / vegetables (including crushed powder) as raw materials to make them edible.

Edible oils and fats include vegetable / vegetable fats, animal fats, emulsifiers, cocoa mass, butter, etc. Specific examples of vegetable / vegetable oils and fats include soybean oil, soybean oil, corn oil, rapeseed oil, rice bran oil, sesame oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, coconut oil, Mixed cooking oil, etc. Specific examples of animal fats and oils include lard (lard), tallow (suet), sheep fat, animal fat, fish oil, egg yolk, milk fat, and the like. Specific examples of the emulsifier include gelatin, albumin, casein, alginate, carboxymethyl cellulose, saponin, lecithin, egg yolk, and the like. Specifically, it is used in the form of soybean oil and ghee, but is not limited thereto, and may include any fat or oil material that can be used for making pastry without limitation.

In addition, the edible fats and oils of the present disclosure may be contained in a composition for making confectionery in an appropriate amount. Specifically, the content may be 1 to 15 parts by weight, 1 to 12 parts by weight, 3 to 15 parts by weight, 3 to 12 parts by weight, and 5 to 12 parts by weight based on 100 parts by weight of the composition for making a cake. , Or 12 parts by weight, but not limited to this.

As used herein, ptoseose is a sugar having a chemical formula of C ₆ H ₁₂ O ₆ and a molecular weight of 180.16 g / mol, and is present in small amounts in figs, grapes, and the like. D-psicose includes both D-psicose and L-psicose. Commercially-available psicose can be purchased and used, or can be prepared for use by chemical or microbiological methods.

Dose can be contained in an appropriate amount in a composition for making pastry. Specifically, the content may be 3 to 50 parts by weight, 3 to 40 parts by weight, 3 to 30 parts by weight, 3 to 20 parts by weight, and 3 to 10 parts by weight based on 100 parts by weight of the composition for making a cake. , 5 to 50 parts by weight, 5 to 40 parts by weight, 5 to 35 parts by weight, 10 to 20 parts by weight, 10 to 50 parts by weight, 10 to 40 parts by weight, 9 to 37 parts by weight, 9 to 35 parts by weight, 9 To 30 parts by weight, 9 to 24 parts by weight, 20 to 30 parts by weight, 25 to 50 parts by weight, 25 to 40 parts by weight, 25 to 35 parts by weight 25 to 30 parts by weight, or 30 parts by weight, but not limited thereto.

In addition, ptoseose can be in liquid or powder and crystalline form. When in liquid form, the content may be 65 to 80 parts by weight, 65 to 78 parts by weight, 68 to 78 parts by weight, 68 to 75 parts by weight, 68 to 73 parts by weight, or 70 based on 100 parts by weight of solid content. To 72 parts by weight, and it can be used in a diluted or concentrated form by mixing with other ingredients. Further, the purity of pure allosene can be 85 to 99.5 parts by weight, 85 to 98 parts by weight, 90 to 98 parts by weight, 93 to 98 parts by weight, or 95 to 98 parts by weight based on 100 parts by weight of solid content. Range. When allosexose is in powder or crystal form, the purity of allosexose may be 90 parts by weight or more, 95 parts by weight or more, 98 parts by weight or more based on 100 parts by weight of the total composition. Range, and it can be used in diluted or concentrated form by mixing with other ingredients.

The composition of the present disclosure for making confectionery may or may not further include sucrose (sugar).

When the composition for making cakes in the present disclosure further includes sucrose, the content of sucrose and allosexose may be 3 to 50 parts by weight and 3 to 40 parts by weight based on 100 parts by weight of the composition for making cakes. , 3 to 30 parts by weight, 3 to 25 parts by weight, 5 to 50 parts by weight, 5 to 40 parts by weight, 5 to 35 parts by weight, 10 to 30 parts by weight, 10 to 50 parts by weight, 10 to 40 parts by weight, 10 To 35 parts by weight, 15 to 30 parts by weight, 15 to 25 parts by weight, 20 to 30 parts by weight, 22 to 28 parts by weight, 23 to 28 parts by weight, 23 to 27 parts by weight, or 23 to 26 parts by weight, but not in This limit.

When the composition for making cakes in the present disclosure further includes sucrose, the mixing ratio of the sucrose and the phaloseose may be 1:40 to 1: 0.1, and more specifically, 1:35 to 1: Mixing ratio of 0.2, but not limited to this.

The composition used in the present disclosure for making confectionery may not include sucrose.

The present disclosure confirms that the microbial stability and physical properties of the composition used to make cakes are enhanced when allosexose is used alone and a mixture of allosexose and sucrose is used as a raw material sweetener.

The composition of the present disclosure for making confectionery may be one that improves microbial stability as microbial growth decreases. Microbiological stability refers to the degree to which harmful microorganisms are produced and grown in the product during the stages of product manufacture, storage, use, or after use. Advantageously, when the microbial stability is excellent, the shelf life of the product is longer.

It is very important that a liquid batter product in which both the powder component and the fat are mixed with the liquid component can regulate the growth of microorganisms during distribution, and in the case of food, the guidelines and standards regarding the above matters are targeted at various foods. There are legal norms. In the case of liquid batter, it belongs to the category of new foods, in which specific criteria for microbial inhibition have not yet been elucidated. Therefore, in the present disclosure, experiments against common bacterial and fungal growth inhibition are performed by using food-like guidelines.

Microorganisms as used herein can be common bacteria or fungi. In addition to pathogens that are active in water, common bacteria are collectively referred to as aerobic or anaerobic bacteria, but not limited to this. Fungi refer to microorganisms such as mold and yeast. Specifically, it may include microorganisms belonging to the genus Aspergillus sp. Including Aspergillus nomius , Aspergillus flavus , Aspergillus sojae , Aspergillus oryzae , Aspergillus parasiticus , Aspergillus tamarii , Aspergillus glaucus , Aspergillus cristatus , Aspergillus restrictu , etc .; belongs to the genus Penicillium sp.) microorganisms include Penicillium camemberti , Penicillium malachiteum , Penicillium oxalicum , Penicillium decumbens , etc .; Candida sp. ) Microorganisms include Eurotium herbariorum , Candida parapsilosis , Candida orthopsilosis , Candida dubliniensis , Candida albicans , Mogo Candida multigemmis , etc .; belongs to the genus Filobasidium sp.) microorganisms include Filobasidium wieringae ; microorganisms belonging to the genus Wickerhamomyces sp. include Wickerhamomyces anomalus , Laber Wickham Yeast ( Wickerhamomyces rabuulensis ), Wickerhamomyces hampshirensis , Wickerhamomyces lynferdii , Wickerhamomyces sydowiorum , West Wickham Yeast ( Wickerhamomyces ciferrii ), Wickerhamomyces subpelliculosus , Wickerhamomyces anomalus , etc .; microorganisms belonging to the genus Eurotium sp. Include Eurotium rubrum , Eurotium athecium , etc .; Eupenicillium javanicum , microorganisms belonging to the genus Chromocleista sp., Etc .; can also include non-culture common bacteria or non-culture fungi This limit.

As used herein, the rate of change in the degree of microbial growth refers to the change in the degree of microbial growth during storage from the beginning of preparation of the composition used to make the cake, that is, the change after storage time relative to the initial degree of microbial growth And can be calculated using calculation formula 1 below. A logarithmic value of the degree of microbial growth (logCFU / g or logCFU / ml) can be used to calculate the rate of change of the degree of microbial growth. The initial degree of microbial growth may be the degree of microbial growth when stored for 0 days. Specifically, the rate of change in the degree of microbial growth may be the rate of change at 5 ° C for 8 weeks or 25 ° C for 4 weeks. In addition, the microorganism may be a common bacterium or fungus as described above.

In the composition used for making cakes in this disclosure, the change rate of the degree of microbial growth can be -70% to 210%, -70% to 207%, -65% to 210%, -65% to 207%,- 70% to 100%, -70% to 99%, -65% to 100%, or -65% to 99%. In the composition used in the present disclosure for making cakes, the change rate of the degree of microbial growth at 5 ° C can be -70% to 25%, -70% to 24%, -65% to 25%, -65% to 24 %, -70% to 10%, -70% to 8%, -65% to 10%, or -65% to 8%. In the composition used for making cakes in the present disclosure, the change rate of the degree of microbial growth at 25 ° C can be 5% to 210%, 5% to 207%, 9% to 210%, 9% to 207%, 5% To 100%, 5% to 99%, 9% to 100%, or 9% to 99%. In the composition used in the present disclosure for making cakes, the rate of change in the growth rate of common bacteria can range from -15% to 150%, -15% to 148%, -12% to 150%, -12% to 148%, -15% to 50%, -12% to 50%, -15% to 49%, or -12% to 49%. In the composition used for making cakes in this disclosure, the rate of change in the degree of fungal growth can be -70% to 210%, -70% to 207%, -65% to 210%, -65% to 207%,- 70% to 100%, -70% to 99%, -65% to 100%, or -65% to 99%.

The composition used in the present disclosure for making cakes may have a moisture content of 20% to 35%, 20% to 33%, 25% to 35%, or 25% to 33%. The composition for making cakes in the present disclosure may have a moisture content change (%) of 100% to 117%, 100% to 116%, 100% to 115%, or 100% to 114%. The "moisture content change amount" refers to a change amount during a storage period from the start of preparation of a composition for making a cake, that is, a change amount relative to an initial water content after a storage time has elapsed. The migration of water in food has a very important effect on physical properties, and it is generally known to affect the texture of food because it involves the destruction or deformation of food. Water participates in the solvent, chemical reaction, and temperature regulation of food, and can act as a lubricant. In particular, microorganisms use water that is free water, rather than water, for metabolic activities. In addition, the water in the liquid pastry batter plays an important role especially in the hydration reaction of the ingredients and has a great effect on the growth of microorganisms.

The composition for making cakes of the present disclosure may have a water activity of 0.8 to 0.95, 0.8 to 0.93, 0.83 to 0.95, 0.83 to 0.93, 0.85 to 0.95, 0.85 to 0.93, 0.86 to 0.95, or 0.86 to 0.93. Water activity is an indicator of free water available to microorganisms in food. The composition for making cakes in the present disclosure may have a water activity change amount of 0.01% to 3.0%, 0.01% to 2.8%, 0.01% to 2.5%, or 0.01% to 2.2% when stored at 5 ° C for 8 weeks. "Amount of change in water activity" refers to the amount of change in the storage period that has elapsed since the preparation of the composition for making cakes, that is, the absolute value of the change in amount relative to the initial water activity after the storage time has elapsed.

The conventional water content is expressed as an absolute water content without considering the water content in the atmosphere, and therefore, it may be a little inappropriate as an indicator in terms of microbial stability. Thus, the water content is expressed in terms of water activity, using the amount of free water that is substantially available to the microorganisms to help the microorganisms grow water in the food. The water activity of liquid batter products is a very important indicator, and based on this, it is possible to predict the degree of microbial growth in the product.

Extensive research is conducted on the growth of microorganisms based on water activity, and research on indicator bacteria is also actively conducted. In particular, water activity is a very important quality factor that determines the usability and storage quality of food, and the water content in food always varies according to the surrounding environmental conditions, so it is expressed as water activity considering the relative humidity in the atmosphere.

In microbial growth, bacteria need higher water activity than yeast, and fungi need relatively low water activity. Most spoilage bacteria require water activity from 0.71 to 0.91, and most osmotic tolerant yeasts require water activity from 0.81 to 0.94.

The composition for making cakes of the present disclosure may have 2 to 7, 2 to 6.8, 2 to 6.6, 3 to 7, 3 to 6.8, 3 to 6.6, 4 to 7, 4 to 6.8, 4 to 6.6, 5 To 6.8, 5 to 6.6, 5 to 6.5, 6 to 7, 6 to 6.8, or 6 to 6.6. Each food has its own pH value, and the quality of the food can also be determined by the pH value. In general, the acidity of foods increases with decreasing pH, and pH is closely related to the shelf life of foods.

The composition for making cakes of the present disclosure may further include an emulsifier, a stabilizer, a swelling agent, an acid regulator, a refined salt, a milk powder, a protein extract, an edible oil, a preservative, a flavoring agent, or water. An emulsifier is a substance that allows two or more liquids that are not mixed with each other to form a stable mixture. Stabilizers are substances added to prevent physical or chemical changes in food. In addition, the composition of the present disclosure for making confectionery may further include known substances commonly used for making confectionery.

Specific examples of the emulsifier, emulsifier stabilizer, or stabilizer include nonionic surfactants such as fatty acid monoglycerides, sorbitan fatty acid esters (such as sorbitol esters), fatty acid esters with sucrose, and the like, lecithin , Gum arabic, egg yolk, gelatin, locust bean gum, guar gum, xanthan gum, sodium alginate, pectin, CMC, sodium caseinate, albumin, phosphate, citrate, hydroxypropylmethyl Cellulose, etc., but not limited to this.

The composition for making cakes of the present disclosure may not include a swelling agent, and may or may not include a preservative in an amount of 0.03% or less based on the total composition weight. Specifically, the preservative may be sorbic acid or propionic acid, but not limited thereto.

In order to achieve the above object, in another aspect of the present disclosure, a method for making a confectionery is provided. The method includes mixing wheat flour, allosene, and edible fats and oils.

Edible fats and oils, ptoseose, and cakes are as described above.

The manufacturing method of the present disclosure may include a step of mixing liquid ingredients, thereby preparing a composition for making a cake in a liquid form.

To achieve the above object, in another aspect of the present disclosure, a cake made by the composition for making a cake is provided. The cake can be produced by a method for making a cake.

In order to achieve the above object, in another aspect of the present disclosure, a method for inhibiting the growth of microorganisms used in a composition for making cakes is provided. The method includes mixing wheat flour, allose sugar, and edible oils and fats.

The composition used in the present disclosure to make cakes can significantly inhibit the growth of microorganisms including common bacteria or fungi by using mixed wheat flour, allose sugar, and edible fats and oils, thereby further improving the shelf life.

The present disclosure is a composition for making confectionery, although it is in a liquid form, may further include psicose together with sucrose or may contain psicose without using sucrose to improve water activity and pH characteristics, thereby significantly enhancing microbial stability Sex. Therefore, it has the advantage that it can be cooked in a microwave oven as a liquid batter mixture.

    [Invention Mode]    

Hereinafter, the present disclosure will be described in more detail through examples. However, these examples are for illustrative purposes only and are not intended to limit the scope of the invention.

Production Example 1: Preparation of Brownie Cake

The brownie cakes of Experimental Examples 1 to 3 and Comparative Example 1 were prepared using the composition shown in Table 1 below. In particular, the contents of sucrose and / or allosene mixed in a brownie cake are made under different conditions.

Each ingredient was classified into three groups as shown in Table 1 and mixed separately, and then the three groups were mixed to prepare a composition for a brownie cake batter. Specifically, first weigh low-gluten flour, glucose, plant / vegetable cream, cocoa powder, whole egg flour, corn starch, wheat starch, milk powder, and powder ingredients such as gum and mix using a homogenizer mixer made by Foss , So that all ingredients can be thoroughly mixed. Next, oil phase ingredients such as vegetable / vegetable ghee, soybean oil, flavoring agents, emulsifiers, and cocoa mass are weighed and mixed in the same manner. Subsequently, weigh and mix alloxulose (CJ Cheiljedang, liquid phase; solid content 70% or higher, purity 95% or higher), sucrose (CJ Cheiljedang, crystal; 98% or higher purity) in the same manner. ), And pure water. The mixed ingredients are introduced into a Hobart mixer for baking and mixing for about 3 to 5 minutes to the extent that no lumps are seen, thereby preparing a composition for brownie cake batter in a liquid form.

Put the batter composition into a bag (PE; polyethylene) and store it in a refrigerator (5 ° C) or at room temperature (25 ° C). Take out the batter composition according to the elapsed time and place it in a microwaveable cooking container Heat in a microwave oven for 1 minute and 50 seconds to make a brownie cake with a height of 3.5cm to 4cm.

Example 1: Measurement of Microbial (Common Bacteria, Fungi) Growth of Liquid Brownie Cake Batter

The degree of microbial growth of various brownie cake batter compositions prepared in Production Example 1 was measured. In the case of liquid batter, it belongs to the category of new foods, in which specific criteria for microbial inhibition have not yet been elucidated. Therefore, in the present disclosure, experiments against common bacterial and fungal growth inhibition are performed by using food-like guidelines.

Regarding common bacteria, microbial growth was confirmed by the standard plate counting method in the Korean Food Standards Codex microbiological assay. Specifically, the number of viable cells in the sample was counted by counting the number of bacterial colonies produced after mixing and coagulating the sample on a standard agar medium to culture the bacteria. The number of colonies was calculated by selecting a plate that produced 15 to 300 colonies per plate.

Regarding fungi, measurement of microbial growth according to standard plate counting methods confirmed the number of common bacteria. However, the number of colonies produced after the fungus was cultured at 25 ° C for 5 to 7 days using potato glucose agar medium was calculated, and the number of fungi was determined by multiplying the average number of colonies by the dilution factor. The results are shown in Tables 2 and 3 below.

First, the degree of growth of common bacteria was determined. As a result, after 8 weeks, the number of common bacteria was significantly increased by 1 log or more at 5 ° C and 25 ° C in the case of Comparative Example 1 which did not contain psicose. In contrast, it was confirmed that in the liquid batter mixtures of Experimental Examples 1 to 3 containing alloxulose, even after 8 weeks, the number of common bacteria did not change at 5 ° C; at 25 ° C, compared with the comparison Example 1. The number is reduced by 1 log or more. In particular, in Experimental Example 1 with the largest amount of ptoseose, even when stored in a harsh environment at 25 ° C, compared with Comparative Example 1, the number of common bacteria was reduced by 2 logarithms or more, thereby confirming the commonness of excellence. Bacterial growth inhibition (Table 2).

In addition, with respect to fungi, the proliferation of fungi was significantly suppressed during storage in the liquid batter mixtures of Experimental Examples 1 to 3 containing alloxulose compared to Comparative Example 1 without alloxulose, which confirmed that the amount was significant reduce. In particular, it was confirmed that the number of fungi in all the liquid batter mixtures of Experimental Examples 1 to 3 was lower than the initial value under the condition of 5 ° C, and it was confirmed that not only the proliferation of microorganisms was suppressed but also reduced. Furthermore, compared to Comparative Example 1, the number of fungi in Experimental Examples 1 to 3 was reduced by 1 logarithm or more after 4 weeks at 25 ° C. In particular, in Experimental Examples 1 to 3, the number of fungi was confirmed Substantially close to 0 (Table 3).

Therefore, when alloxulose is used in combination with sucrose or in place of sucrose alone, the microbial stability of the composition for brownie cake batter is significantly improved, which proves that it is more advantageous in terms of inhibiting microbial growth and shelf life.

Example 2: Moisture measurement of a composition for a brownie cake batter

The water contents of various compositions used in the brownie cake batter prepared in Production Example 1 were measured. The water in the liquid brownie cake batter plays an important role in the hydration reaction between the ingredients and has a huge effect on microbial growth.

Specifically, using an infrared moisture analyzer (OHAUS, Switzerland), 2 g of the liquid brownie cake batter sample produced in Production Example 1 was weighed in an aluminum pan, and the temperature condition was set at 130 ° C. By heating the sample to a point where no weight change occurred for 30 seconds, the weight loss at the end point was measured as the water content. The results are shown in Table 4 below.

The results confirmed that in Comparative Example 1 not containing psicose, and in Experimental Examples 1 and 2 containing psicose, the water content increased with the passage of time. Experimental Example 3 shows that the change in water content during storage is very small. In addition, compared to Comparative Example 1 containing only sucrose, Experimental Examples 1 to 3 showed very low changes in water content after 8 weeks, indicating that when using psulose, the water migration in the liquid batter mixture during storage was relatively low.

Example 3: Water activity measurement of a composition for a brownie cake batter

The water activity of various compositions for brownie cake batter prepared in Production Example 1 was measured. The water activity of liquid batter products is a very important indicator, and based on this, it is possible to predict the degree of microbial growth in the product.

As a specific measurement method, 4 g of the liquid brownie cake batter sample produced in Production Example 1 was placed in a dedicated tank of Aquaspector (water activity measuring device) with a diameter of 2 cm to measure water activity. The results are shown in Table 5 below.

The absolute value represents the amount of change from the initial value.

As a result, when Comparative Example 1 containing no psicose and Experimental Examples 1 to 3 containing psicose were expressed as absolute values according to the change in water activity over time, Experimental Examples 1 to 3 were stored for 8 weeks. It showed a significantly lower amount of water activity change, and in particular, the initial water activity was maintained in Experimental Example 2. This indicates that the moisture migration during storage of the liquid batter mixture is relatively low when using psicose.

Example 4: Sensory measurement of a brownie cake made with liquid brownie cake batter

Sensory evaluation was performed on a brownie cake prepared by using various ingredients in brownie cake batter in Production Example 1.

Specifically, the liquid brownie cake batter is stored in a 5 ° C refrigerator, and then periodically taken out, and cooked in a microwave oven under the same conditions. The cooked product is allowed to cool for 10 minutes, and then seven trained panelists confirm the degree of product spoilage and bad taste and bad smell. The team members are trained to detect changes in taste and quality, and evaluate the product's preference for bad taste and bad smell on a 9-point scale. Products are accepted when preference is 5 or higher, and rejected when preference is lower than 5. The results are shown in Tables 7 and 8 below.

Therefore, it was confirmed that even when a brownie cake is made using a liquid brownie cake batter composition for partially or completely replacing sucrose, it is possible to produce an excellent quality in which an unpleasant taste or odor in terms of sensing is not found Brownie.

In addition, neither Comparative Example 1 nor Experimental Examples 1 to 3 showed any significant change in swelling of the product, and therefore, it was confirmed that there was no problem in terms of product appearance.

Based on the above description, those skilled in the art will understand that the present disclosure can be implemented in different specific forms without changing its technical spirit or essential characteristics. Therefore, it should be understood that the foregoing embodiments are not restrictive, but are illustrative of all aspects. The scope of the present invention is defined by the scope of the accompanying patent applications rather than by the foregoing description. Therefore, all changes and modifications that fall within the limits of the scope of these patent applications, or are equivalent to the technology within the boundaries are also included in these applications. Patent scope.

Claims (15)

    A composition for making cakes in liquid form, which comprises wheat flour, edible oil, and ptoseose, wherein the change rate of the degree of growth of microorganisms is -65% relative to 0 days of storage at 5 ° C for 8 weeks. The range of the growth rate of microorganisms is from 9% to 207% when stored at 25 ° C for 4 weeks.         The composition for making confectionery according to item 1 of the scope of patent application, wherein the composition further comprises cocoa powder.         The composition for making confectionery according to item 1 of the scope of the patent application, wherein the microorganism is a common bacterium or fungus.         The composition for making confectionery as described in item 1 of the scope of the patent application, wherein the content of the allosexose is 3 to 50 parts by weight based on 100 parts by weight of the total composition for making confectionery.         The composition for making confectionery as described in item 1 of the scope of the patent application, further comprising sucrose, wherein the content of sucrose and allosene is 3 to 50 based on 100 parts by weight of the total composition for making confectionery. Parts by weight.         The composition for making confectionery as described in item 5 of the scope of application for a patent, which contains the sucrose and psulose in a mixing ratio of 1:40 to 1: 0.1.         The composition for making confectionery as described in item 1 of the scope of patent application, wherein the composition for making confectionery has 20 to 35 weight based on 100 parts by weight of the total biscuits prepared by the composition for making confectionery. Water content.         The composition for making cakes according to item 1 of the scope of patent application, wherein when stored at 5 ° C for 8 weeks, the composition for making cakes has a moisture content of 100% to 117% relative to 0 days of storage. The amount of change.         The composition for making confectionery as described in item 1 of the scope of patent application, wherein the composition for making confectionery has a water activity of 0.8 to 0.95.         The composition for making confectionery as described in item 1 of the scope of patent application, wherein the composition for making confectionery has a water activity change of 0.001% to 3% when stored at 5 ° C for 8 weeks.         A method for making a composition for making cakes in a liquid form, the method comprising mixing wheat flour, ptoseose, and a composition containing edible oils and fats.         The method for making a cake-making composition in liquid form as described in item 11 of the scope of patent application, wherein the composition further comprises cocoa powder.         A cake comprising a composition for making a cake as described in claims 1 to 10 of the scope of patent application.         A method for inhibiting the growth of microorganisms used in a composition for making cakes, the method comprising mixing wheat flour, allosene, and a composition containing edible oils and fats.         The method for inhibiting the growth of microorganisms for a composition for making confectionery as described in claim 14 of the scope of patent application, wherein the composition further comprises cocoa powder.