DE1123275B - Process for the production of a flour mixture that can be converted into a ready-to-bake cake batter by mixing with water or milk - Google Patents

Description

GERMAN

PATENT OFFICE

P 16634 IVa / 2c

REGISTRATION DATE: JULY 11, 1956

NOTICE THE REGISTRATION AND ISSUE OF EDITORIAL: 8. F E B R U A R 1962

The use of so-called ready-made flour mixtures for the production of baked goods has in particular found widespread use for household baking. Mixtures of this type produce dry ingredients put together and packaged in suitable proportions. The mixture is made by stirring with water, milk and / or Eggs made of the ready-to-bake dough.

With known mixtures, especially cake flour mixtures, however, processing was relatively difficult. For making light cakes with a large volume, it is desirable to introduce a large amount of air into the club and to distribute evenly in it. To achieve this, it was often necessary to add only one to the mixture Add part of the required liquid materials and then beat or otherwise stir for a few minutes. Then more liquid was added and stirring was continued. Normal Variations in such processes result in undesirable properties of the finished baked goods, such as coarse grainy structure, low volume and dryness or greasiness, which in particular occurs when the agitation time is reduced.

According to the method of the present invention, a mixture can be prepared that is prior to Baking only requires a very simple and brief treatment. Not only is there no such thing as with all such Mixing the time-consuming weighing of the components, but also the processing technology is simplified.

In addition, the mixture is light and flaky and has a low and even density. Hence will a large amount of air was easily introduced into the dough made from the mixture. The mixture is uniform, not greasy and in contrast to known mixtures of this type which agglomerate easily and become lumpy and greasy, freely flowing.

From US Pat. No. 2,132,436 it is known to produce ready-to-bake flour mixtures by the various components by grinding, sieving or in some other way homogeneously with one another mixed. According to US Pat. No. 1,944,880, the ingredients are mixed in a vacuum dryer, wherein the mixing effect on the evaporation of constituents of the mixture in the Dryer is due and takes place at about 60 ° C. The propellants are used in this process added only after the mixture had cooled to prevent premature reactions during mixing to prevent prevailing temperatures. From the process of manufacture

one by mixing with water or milk

into a ready-to-bake cake batter

transferable flour mixture

Applicant:

The Procter & Gamble Company,
Cincinnati, Ohio (V. St. A.)

Representative:

Dipl.-Chem. Dr. I. Ruch, patent attorney,
Munich 5, Reichenbachstr. 47/49

Claimed priority:

V. St. v. America July 11, 1955 (No. 521 416)
and June 8, 1956 (No. 590 100 and 590 324)

William T. Bedenk, Greenhills, Ohio (V. St. A.),
has been named as the inventor

"Handbook of Cocoa Products", Berlin, 1936, pp. 154/155, 172/173 and 240 to 242, is still known to produce chocolate by using fat, sugar and cocoa powder on roller mills Milled overfeed, the sugar particles in the end product being coated with a film of fat.

The aim of the invention is a method for producing a cake flour mixture ready for baking Particles of uniform density, the processing of which is very easy, to which all liquid components are added can be added at the same time and from which good cakes can be made even after aging can.

Another object of the invention is a process for the preparation of a mixture for chocolate cake, which is suitable for making cakes with soft and even crusts.

The method of the invention for producing a by mixing with water or milk in a baking

209 50 & / 67

finished cake batter consists of transferable flour mixture in that a mixture of sugar, flour and shortening, which contains at least 38% sugar, subjected to shearing and thrusting forces in a manner known from the chocolate industry until not more than 10% of the defatted mixture and not a sedimentation density of more than 1.59 more than 32% of the defatted mixture has a sedimentation density of less than 1.5, whereupon a chemical blowing agent and, if desired, cocoa or chocolate is mixed in.

The following procedure was used to determine the sedimentation density:

The flour mixture is first in hot, freshly distilled hexane in a ratio of 1 part by weight Flour mixture slurried to 10 parts by weight of hexane to remove as much fat as possible. The essentially fat-free mixture is filtered off and air-dried at room temperature.

Samples of 10 g each of the dry extracted mixture are mixed in mixtures of benzene and carbon tetrachloride slurried with densities of 1.50 and 1.59. The slurries are in centrifuge tubes filled with a capacity of about 90 ml. The mixture is stirred in the solvent with a spatula dispersed and then centrifuged at 1500 rpm for 20 minutes.

After centrifugation, three phases can be seen:

1. the fraction whose density is lower than that of the liquid,

2. the liquid phase, which contains some solid particles dispersed, and

3. the fraction that is denser than the liquid medium.

The following separation procedure was used for each sample: Fraction 1 is placed on filter paper given, and the liquid phase 2 is decanted and filtered through the same filter paper. The parliamentary group 3 is placed on another filter paper. Both solid fractions then go well with warm, fresh washed with distilled hexane to remove residual fat.

The weights of the solid fractions are determined and expressed as a percentage of the total amount recovered Solid particles indicated.

If the chemical blowing agent with the remaining ingredients of such a mixture before shearing and impact are combined, subsequent aging of the mixture becomes a reduction the volume of cakes made from dough made from the mixture. However, the degree of reduction in volume of cakes made from aged mixtures can be substantial be decreased if the propellants are added after the mixture is sheared and Has been subjected to crushing.

In the production of chocolate cake mixes by such a process it has been found that, when the cocoa combines with the remaining ingredients of the mixture before shearing and crushing cakes made from such a mixture will have pale, brittle and cracked crusts. However, if the cocoa is added after it has been sheared and crushed, it becomes Mixture of baked goods with crusts that are not brittle and cracked, but rather soft and even are.

For carrying out the method of the present invention, chocolate can also be used instead of cocoa be used. If chocolate is used, it must be in a finely divided form. Preferably, substantially all of the cocoa or chocolate particles have a diameter of no more than about 30μ. If chocolate is used it may be necessary because of the in In the form of cocoa butter, the fat present in the mixture will decrease the amount of shortening.

It may also be necessary to add larger amounts of chocolate compared to cocoa, to achieve an equally strong taste or color.

Any chemical leavening agent suitable for this purpose can be used in the process of the invention will.

The first step in practicing the method of the present invention is a thorough one Premix the sugar, flour and shortening. Other components that the mixture either during after premixing or after shearing and crushing are dry egg, salt and powdered milk. Apart from the exception mentioned later, the order in which the components are are brought together, not critical for the behavior of the mixture. The amounts of As explained in more detail below, constituents can vary over a wide range.

Various types of mixing devices, such as ribbon mixers and conventional dough mixers, can be used for premixing, provided that they can achieve good distribution of the fat and the formation of a homogeneous mixture. It may be desirable to further break up any particles present in the mixture by passing them through a pusher. Such a device is described in U.S. Patent 2,339,737. This device consists of two parallel horizontal disks which are spaced apart by connecting pins which are arranged at right angles to the disk surfaces. The device is surrounded by a housing. The material to be crushed is fed through a hole in the center of the upper disc while the discs are rotating at high speed. Centrifugal force presses the load against the pins and housing. The crushed material exits through an outlet at the bottom of the device. However, other known devices suitable for this purpose can also be used. When the material is thoroughly mixed, it is passed through a device in which shear and impact forces are simultaneously applied to it. The purpose of this is to crush the sugar crystals and bind a significant part of these crushed crystals to the flour. The sugar fragments are embedded in the flour. The shortening is broken up in the mixture, whereby a thin film is formed in the sugar and flour , which covers the sugar-flour paitflcdn.

Very good results can be obtained with shearing
Pushing through the use of a roller cabinet

Types and qualities of the above materials are generally the same as in known mixtures were used. For example, the shortening can be a common animal one or vegetable fat, and its plasticity can be between "very firm" and "very soft" vary. Emulsifiers of the usual type can also be present in the fat in suitable amounts and proportions be.

In practicing the method of the present invention, an exceptionally good one will be obtained Cake mix obtained when the ratio of sugar and flour is greater than 1: 1. That for this Mixtures of fat used should be suitable emulsifiers

which adjacent rollers rotate at different speeds can be achieved. For best results, the ratios of the speeds need to be more adjacent Rolls not to be larger than 5: 1. The grinding can be done in a single throughput or take place in several throughputs. A large number of throughputs through the rollers can be economical be unprofitable.

The optimum operating temperatures during milling are in the range of 21 to 43 ° C, and it may be desirable to cool or heat the rolls in order to maintain this temperature range.

A convenient way of setting the mixers, such as partially esterified polyvalent alcohol conditions consists in regulating the energy hole with surface-active properties, contain, feed to the mixture. Although the optimal value these include mono- and diglycerides of fatty themselves the effectiveness of the system results in acidic cane sugar partially esterified with fatty acids, but an energy supply of 11 to 155 watt hours of phosphoric and sulfuric acid esters polyvalent generally a good cake alcohol per kilogram, etc. A number of suitable emulsifying mixtures result. If the sugars are in the form medium, in US Pat. No. 2,024,357, extraordinary small particles are present, so can lead.

less energy may be required. For making mixtures for making

At the end of the shearing and pounding of cakes, bleached chemical leavening agent is usually added as the flour. Used to achieve the 25 cake flour. If suitable emulsification results are best, all particles of the propellant must be used and if the content of means is in the range of 80
to have 150 u. Then after the shearing and
Pounding is added cocoa to the mixture. Even
other ingredients not previously added 30
must be admitted at this point
will. These can be done using a ribbon mixer,
Dough mixer, conveyor or other mixing device. The mixing must
to be continued until all components are 35
are constantly involved.

If flakes are left after shearing and pounding, it may be desirable to finally subject the mixture to measures by which

these flakes are completely broken. Use this 40 nat as excess sodium can cause in an apparatus such as the impact bicarbonate described, a yellow color and an unpleasant one device, done in a satisfactory manner. soapy taste of the baked goods

The method of the present invention is based on can.

many different mixtures are applicable and is only one of the commonly used tests for

by the desired eating quality, appearance, etc. 45 Evaluation of baked goods consists in the determination limited. of the volume in ccm / kg. The superiority of

According to the method of the present invention, cake made from mixtures which correspond to the simultaneous Mixtures for many different cakes, one being subjected to scissoring and pounding, can be compared Finally, white cakes, chocolate biscuits, which have not been treated in this way, can be seen from Example 1 in yellow Cakes and spice cakes. 50 Hch, in which the components, the treatment and

Correctly sized egg and liquid can produce good results with an all-purpose flour will.

Suitable sugars include the sugars commonly used, such as cane sugar, dextrose, Fructose and levulose. The sugar can be in granular form or into a powder before premixing be transferred.

Optimal amounts of propellants to be used for the blends of the present invention depend on the propellants used and the other components of the mixture. However it is desirable not to use too much sodium bicarbonate

Preferred ranges for the amounts of cake ingredients are as follows:

Sugar 38 to 48 ° / o

Flour 28 to 45 per cent

Shortening 9 to 16 ° / o

Propellant 1 to 4%

Salt 0.5 to 1.5 per cent

Cocoa 0 to 7%

Dry egg 0 to 5 ° / o

Non-fat dry milk 0 to 5%>

Flavors, including spices, in small quantities

Colorant small amounts

the resulting cake volume of typical yellow and chocolate cake mixes marked with and without the step of passing through a roller mill are indicated. It became a roller mill with a 3: 1 ratio between the first two rollers and one 2: 1 ratio used between the second and third rollers. Each mixture was made twice happened through the mill.

In each case, the part was made by adding water and eggs to 566 grams of the mixture. It was then done by hand or 2 minutes with a household electric mixer at medium level Speed stirred. Then the dough was poured into a round shape of 20 cm and about Baked for 30 minutes at a temperature of 171 to 191 ° C and the resulting cake volume was certainly.

example 1

Yellow unground I ground

Chocolate unmilled I ground

Premix, components (kg)

sugar

fat

flour

Dry milk

salt

procedure

Premix time (minutes)

Premix ^{temperature (0} C)

Mix a. d. Roller (watt hours / kg)

Temperature of the mixture after grinding (° C)

Other ingredients (kg)

cocoa

Acid carriers

NaHCO ₃

Completion of the dry mix

Final mixing

Time (minutes)

Temperature ( ⁰ C)

Density of the mixture (g / ccm)

Liquid ingredients for making the dough

Water (cups)

Whole eggs

Volume of the baked cake (ccm / kg)

machine mixed

mixed by hand

19.0
5.8

17.8
0.78
0.33

4.5
24
0

0.47
0.28

27
0.53

19.0
5.8

17.8
0.78
0.33

4.5
24
45

28

0.47
0.28

27
0.43

3258
3100

19.3

5.8

14.4

1.11 0.31

2.5 27 0

2.73 0.22 0.58

5 27

1 - Vie 2

2890 2667

19.3

5.8

14.4

1.11 0.31

2.5 27 29

28

2.73 0.22 0.58

27 0.44

1-Vie 2

3240 3280

A finer grain is generally preferred for the cakes. Although it could be expected that a a larger cake volume would result in a coarser grain, a comparison of the yellow and the chocolate cake as follows (the value 1 was given to an undesirably coarse grain and the Worth 10 a very fine grain. Values from 8 to are preferred for a cake):

Machine beaten ...
Hit with the hand

yellow

not ground

ground

The same improvement was found when comparing the grain size of the chocolate cakes.

Example 2 shows the superiority of cakes made from mixtures in which the leavening agents were added after shearing and pounding, compared to mixtures in which the propellants were added Premixes were added. A comparison reveals the differences between cakes for which the mixtures are aged for the times indicated before being doughed and baked became.

It has been found that yellow cakes have a considerable change in quality and physical properties Appearance when the ingredients of the mixture or its processing into cakes can be varied. For this reason, cake mixes of the following composition were used.

Example 2

Components

sugar

flour

fat

Non-fat dry milk
Sodium bicarbonate

Monocalcium pyro

phosphate

Sodium Acid Pyrophosphate

Sodium aluminum

_c . salt

Yellow cake mix with

low fat content

45.5%

39.5%

10.0 «/ ο

2.5%

0.7 »/ 0

0.5% 0.6%

0.7%

high fat content

42.33%

40.00%

14.00%

1.40%

0.60%

0.44%

0.23% 1.00 /

Each of the mixes was made by adding matt sugar and shortening in a horizontal "! Tape-

Mixer with a capacity of 45 kg processed into a cream until a homogeneous mixture was formed. Then flour, milk powder and salt were added. If leavening agents were added before grinding, so they were added at this point. Mixing was continued until the mixture was homogeneous and was in the form of dry, relatively free flowing particles. The mixture was then Passed twice through a three-roll mill in which the speeds of the rolls behaved as 1: 2: 4. After the second pass through the mill, the propellants were added to the mixture, unless they are closed before grinding

10

were set. The mixtures were then mixed once more in a horizontal ribbon blender and happened through a jar of the type described above.

The mixtures with high and low fat content, with leavening agent added before or after grinding are then divided into pairs of proportions which, for the purpose of volume comparison, are determined by 0, 2 and 5 weeks of aging processed into cakes ίο were. The percentage change in the Volume is compiled in the following table, with the minus signs indicating a decrease.

Yellow cakes with a low fat content

ground
and then Drift center: Trains- Fresh
mixture
(ccm / kg) 2 weeks
aged
( ⁰ zo change) 5 weeks
aged
(° / o change) Accelerated
aged
(° / o change) Whole mixture
Ground mixture
puts cemahlcn 3705
3795
"870 -3.0
-2.7 -18.5
-12.5 Whole mixture ground and then Driving 3698 Whole mixture
medium added. -54.5 -26.6

mixture
mixture ground
ground Yellow cake with high Fat content 2 weeks
aged
(° / o change) 5 weeks
aged
(° / o change) -3.95
-0.71 -10.4
-8.3 Total
Total and then added blowing agent Fresh
mixture
(ccm / kg) 3025
3260

Aging was done by placing the mixture in cellophane bags and for 9 days at a relative humidity of 80%> and 32 ° C held. This corresponds to at least 1 year normal aging on a shelf.

In any case, the doughs were prepared by inflicted g of the mixture _^2/3 cups water to 566 and beat with an electric household mixer at medium speed for 2 minutes. Two eggs and 1/2 cup of water were added and the batter was beaten for an additional 2 minutes. Then the dough was put into the cake pan and baked at 177 ⁰ C.

Example 3

As a further example of the present invention, two chocolate cake mixes were made, each of which had the following composition:

Sugar 43.4%

Flour 32.4 Vo

Fat 13.0 ⁰ / o

Non-fat dry milk 2.5%

Cocoa 6.2 ° / o

Sodium bicarbonate 1.3%

Monocalcium phosphate 0.2%

Sodium Acid Pyrophosphate 0.3%

Salt 0.7%

Each of the mixes was made by first putting sugar and fat in a horizontal position Ribbon mixer mixed until a smooth, homogeneous mixture was formed. Flour, dry milk and salt were admitted. Cocoa was added to one of the mixtures at the same time. The mixing was done continued until a homogeneous mixture was formed. This mixture was in the form of drier, proportionate ones free flowing particles. The mixture was then passed through a three roll mill twice happened at which the speeds of the rollers behaved like 1: 2: 4. Then the mixture was was not previously added to cocoa, cocoa was added. Each mixture was then left for an additional 5 minutes mixed in a horizontal ribbon mixer and then through the pusher described above happened.

A dough was prepared from each of the mixes by adding ₃ cups of water to 566 g of Mixture -V and beating the mixture using a household electric mixer on medium speed for 2 minutes. Then 2 eggs and V ₃ cups of water were added and the batter was beaten for an additional 2 minutes. The dough was then placed in a cake pan and baked at 177 ° C.

209 50 & / 67

It has been found that the crusts of the cake come from the mixture in which all the ingredients are ground were, were wrinkled, brittle and brittle. The cake made from the mixture that the cocoa after Grinding was added, had a normal and smooth crust.

1 and 2 show cakes made from mixtures in which cocoa is ground with the other ingredients became. From these figures is the shrinking of the crust and the separation of the crust from it Cake can be seen.

3 and 4 show cakes made from mixtures to which the cocoa is added after grinding was. These figures show the unforeseeable improvement that can be seen in the implementation of the method of the present invention.

Under suitable shock and shear conditions, a significant proportion of the sugar crystals will be crushed. In the preferred cake mix of the present invention, at least 25% of the sugar crystals are smaller than 1.0 μ, and not more than 20% are smaller than 0.1 μ. Cocoa and leavening agents are in present in the mixture in the form of individual fine particles which are essentially not attached to the flour particles are bound and not substantially coated with fat.

The binding of the sugar to the flour and the uniform density of the bound together Sugar and flour can easily be seen from sedimentation tests. The fat comes with hot Hexane is extracted from the mixture and equal amounts of the mixture then become liquid mixtures given by benzene and carbon tetrachloride of various densities. By measuring the Amounts of fat-free mixture that float in the liquid mixtures of various densities and decrease, it has been found that no more than 10% of a fat-free blend of the invention has a density greater than 1.59 and that no more than about 32% have a density less than 1.50. For the sake of simplicity, the densities determined in this way will be referred to as sedimentation densities will. For comparison, it should be noted that when testing sugar and flour mixtures, at which sugar and flour are not bound together, it has been found in the same way that Sugar and flour separate from each other and that the total sugar has a density greater than 1.59 while essentially all of the flour has a density of less than 1.47.

The following examples are compositions of various cake mixes and are representative for part of the many different blends made in accordance with the present invention can be.

Example 4
White cake

Sugar 44.3%

Flour 35.4%

Fat 15.0%

Dry milk 2.5%

Salt 1.0%

Sodium bicarbonate 0.7%

Monocalcium phosphate 0.5%

Sodium Acid Pyrophosphate 0.6%

_6o

65 Example 5 Devil's Cake

Sugar 43.4%

Flour 32.4%

Fat 13.0%

Dry milk 2.5%

Salt 0.7%

Sodium bicarbonate 1.3%

Monocalcium phosphate 0.2%

Sodium Acid Pyrophosphate 0.3%

Cocoa 6.2%

Example 6 Yellow Cake

Sugar 43.2%

Flour 34.6%

Fat 13.0%

Dry milk 4.9%

Salt 0.5%

Sodium bicarbonate 0.7%

Monocalcium phosphate 0.5%

Sodium Acid Pyrophosphate 0.6%

Example 7 Yellow Cake

Sugar 43.5%

Flour 41.5%

Fat 10.0%

Dry milk 2.5%

Salt 0.7%

Sodium bicarbonate 0.7%

Monocalcium phosphate 0.5%

Sodium Acid Pyrophosphate 0.6%

The above mixtures can be made by mixing the sugar, flour and fat well and then wedded by passing them through a shear and pusher, such as a three-roll mill, with a speed ratio between the first and second rollers of 3: 1 and between the second and third roll of 2: 1.

After grinding, the remaining ingredients were added and mixed well, and the mixture was then passed through an Entoleter.

By just adding eggs and water to the mixes, beating for 2 minutes, and baking cakes of superior volume and grain can be made.

The following example is a composition for a ready-to-use mix that will be used to complete the Dough only needs to be added to water.

Example 8 Yellow Cake

Sugar 41.8%

Flour 36.3%

Fat 13.0%

Dry milk 2.5%

Salt 0.7%

Sodium bicarbonate 0.65%

Monocalcium phosphate 0.5%

Sodium Acid Pyrophosphate 0.55%

Dry egg 4.0 /

A yellow cake mix made in accordance with the invention was made with three commercially available yellow Cake mixes compared. A batter was made from each mixture by adding the required liquid ingredients added and the mixture was beaten for 2 minutes. After baking with The cake volume and the grain (described according to Example 1) were determined using the same conditions, the following results were obtained:

Cake volume
(ccm / kg) consistency Ground mixture.
Mixture A 3258
2935
2758
2990 8.5
7.7
8.0
6.8 Mixture B ... Mixtures

Claims (1)

PATENT CLAIM: Process for the production of a flour mixture which can be converted into a ready-to-bake cake dough by mixing with water or milk, characterized in that a mixture of sugar, flour and shortening containing at least 38% sugar is subjected to shearing and thrusting forces in a manner known from the chocolate industry until no more than 10% of the defatted mixture has a sedimentation density of more than 1.59 and not more than 32%> the defatted mixture has a sedimentation density of less than 1.5, whereupon a chemical propellant and, if desired, cocoa or chocolate is mixed in. Considered publications:
U.S. Patents Nos. 2,024,357, 2132,436, 880, 2,339,737;
Neumann: "Bread Grains and Bread", 1929, 3rd edition, pp. 225/226;
Fincke: "Handbook of Cocoa Products", 1936, Pp. 154/155, 172/173 and 240 to 242. 1 sheet of drawings