KR101851650B1

KR101851650B1 - Additive composition for manufacturing dough of foam type cake and dough comprising the same

Info

Publication number: KR101851650B1
Application number: KR1020150183928A
Authority: KR
Inventors: 장성범; 민병철; 송은범
Original assignee: 대상 주식회사
Priority date: 2015-12-22
Filing date: 2015-12-22
Publication date: 2018-04-24
Also published as: KR20170074536A

Abstract

One example of the present invention provides an additive composition for kneading a foamy cake comprising or consisting of a complex saccharide containing fructose, glucose, alululose and sugar. The additive composition for kneading a foamy cake according to the present invention is added at the first kneading stage for the production of a foamy cake to improve the bubble-forming of the first kneaded cake, reduce the kneading time, increase the volume of the foamy cake, . In addition, since the additive composition for kneading foamy cake according to the present invention contains alulose, various functions such as inhibition of obesity and blood glucose lowering can be imparted to the foamy cake.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an additive composition for kneading a foam cake, and a kneader for a foam cake containing the same,

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an additive composition for kneading a foamy cake, and more particularly, to an additive composition capable of reducing the kneading time of the foamy cake and increasing the volume of the foamy cake, To a dough for a cake.

Foam type cake is a cake which is produced by mixing and diffusing air and the dough is expanded to a proper volume by denaturation and elongation of egg protein as a main ingredient. Sponge cakes that use eggs and angel food cakes that use mushrooms are the same, and you can make many kinds of products depending on the choice of materials. Eggs (mainly egg white) and sugar form bubbles, air is trapped in them, and the bubbles are swollen by the bubbles being expanded by the heat of the oven through the process of mixing the flour and then baking.

Egg white is a protein material that plays various roles in improving foam formation, gel formation or binding ability, and is widely used as a raw material or a raw material in processed food such as confectionery, baking and meat products. In particular, the foam-forming ability imparts bulkiness to the product, provides softness and helps disperse the flavor components. Especially when mixing egg white, the bubble comes from the bubble of the protein contained in egg white, and this bubble becomes the basis of meringue or sponge cake production. In the case of egg white, the volume after mixing is about 7 times, and thermal denaturation of egg protein has been found to be a major factor contributing to cake tissue formation. Protein bubbles are essential for the manufacture of diverse foods such as meringues, nougat, and angel food cakes. Protein bubbles should be formed in accordance with the characteristics of each product during the manufacturing process of the food, and the formed bubbles must be stable in various processing processes such as mixing heat with other materials.

When making a dough of a bubble cake, it is common to use egg whites or egg whites together with sugar to make bubbles and make the first dough. At this time, the aeration of the primary dough is delayed due to the melting time of the sugar, and brown spots are formed when the sugar is combined with the egg yolk contained in the egg in the crystalline state, thereby deteriorating the quality of the final product The use of eggs may be restricted. Korean Patent Registration No. 10-1435643 discloses that 20 to 60 parts by weight of wheat flour, 20 to 60 parts by weight of sugar, 5 to 15 parts by weight of egg white powder, 3 to 15 parts by weight of modified starch 5 to 25 parts by weight of an edible oil, 3 to 20 parts by weight of an emulsifier, 0.5 to 10 parts by weight of an expanding agent, 0.005 to 1 part by weight of a gum, 1 to 5 parts by weight of an egg yolk powder, 1 to 5 parts by weight of a dextrin, And 1 part by weight of a surfactant, and does not use raw egg yolk. In Korean Patent Registration No. 10-0711696, a material consisting of 800 g of eggs, 600 g of sugar, and 10 g of salt per 500 g of wheat flour is put into a bowl, the temperature of the water is adjusted to 60 ° C, A stir-frying bath step; A whipping step of whipping the molten material in the bathing step for 15 to 18 minutes; The kneading step of kneading the whipped material with 490-514 g of wheat flour sieved, 10 g of baking powder, 50 g of water and 50 g of rum; Wherein the dough is kneaded in the kneading step, and the dough is kneaded in a steamer and steamed.

SUMMARY OF THE INVENTION The present invention has been made in view of the background of the prior art, and it is an object of the present invention to provide a method of manufacturing a bubble cake, which comprises adding a bubble cake to a bubble cake, And to improve the soft texture of the additive composition.

It is also an object of the present invention to provide a dough for a foam cake containing the additive composition and a process for producing the same.

The term "bubble cake " used in the present invention is a product that is blown up using the foamability and coagulability of eggs and is mainly manufactured from foaming type pastes such as meringue dough, sponge dough and chiffon dough, Examples include sponge cakes, meringues, chiffon cakes and angel food cakes.

One aspect of the present invention provides an additive composition for kneading a foamy cake comprising or consisting of a complex saccharide including fructose, glucose, alululose, and sugar. The complex saccharides constituting the additive composition may include fructose, glucose, alululose, and sugar, and preferably glucose oligomers having a degree of polymerization of 2 or more. Considering the effect of reducing the kneading time, the effect of improving the foaming or the bubble formation when the additive composition is added in the production of the dough for the foam cake, the effect of improving the volume of the foam cake or improving the texture of the foam cake It is preferable that the sugar bees contain 4 to 36 wt% of fructose, 1 to 11 wt% of glucose, 1 to 16 wt% of alulose and 36 to 93 wt% of sugar, based on the total weight of the composite saccharide, 18 to 30 wt% 5 to 9 wt%, alululose 8 to 13 wt%, and sugar 47 to 67 wt%. The complex saccharide may be used in an amount of 4 to 36 wt%, 1 to 11 wt% of glucose, 1 to 16 wt% of allylose, 36 to 93 wt% of sugar, 0.3 to 2.8 wt% of glucose oligomer having a polymerization degree of 2 or more , More preferably from 18 to 30% by weight of fructose, from 5 to 9% by weight of glucose, from 8 to 13% by weight of alululose, from 47 to 67% by weight of sugar and from 1 to 2.5% by weight of glucose oligomer Do.

The additive composition for kneading a foam cake according to an exemplary embodiment of the present invention may have a liquid or syrup form including water in addition to a complex saccharide. The weight ratio of the composite saccharide to the water in the liquid or syrup-type additive composition is preferably 82:18 to 98: 2, more preferably 85:15 to 90:10.

In order to solve the above-mentioned object, another example of the present invention provides an additive composition for kneading a foamy cake comprising a sugar and an allylose-containing syrup. The weight ratio of the sugar-to-alululose-containing syrup constituting the additive composition according to another example of the present invention is preferably in the range of 1: 1 to 1: 1, Considering the effect of increasing the volume of the cake or the effect of improving the texture of the foam cake, etc., it is preferably 30:70 to 90:10, more preferably 40:60 to 60:40. The solid content concentration of the saccharide in the alulosus containing syrup is preferably 70 to 80 Brix, more preferably 72 to 78 Brix. The alulose-containing syrup preferably contains 50 to 60% by weight of fructose, 10 to 20% by weight of glucose and 20 to 30% by weight of alulose based on the total weight of sugar, 52 to 58% by weight of fructose, More preferably 12 to 18% by weight and alululose 22 to 28% by weight. The allylose-containing syrup may contain 50 to 60% by weight of fructose, 10 to 20% by weight of glucose, 20 to 30% by weight of alululose and 1 to 8% by weight of glucose oligomer having a degree of polymerization of 2 or more based on the total weight of the sugar And more preferably from 52 to 58% by weight of fructose, from 12 to 18% by weight of glucose, from 22 to 28% by weight of allylose and from 2 to 6% by weight of glucose oligomers having a degree of polymerization of 2 or more.

The additive composition for kneading a foamy cake according to the present invention is added at the time of kneading the foamy cake to reduce the kneading time or to improve the foam formation or vaporization of the kneaded cake, to increase the volume of the foamy cake, In addition, various functionalities can be imparted to the foam cake. D-allulose contained in the additive composition for foam-type cake dough according to an embodiment of the present invention is an epimer of carbon number 3 of fructose. D-psicose ). D-allulose has a 70% sweetness compared to sugar (Oshima 2006), but it is a functional monosaccharide applicable to low-calorie sweeteners (Matsuo et al. 2002) because the calories are about 0.3%. In addition, D-allulose inhibits glucose uptake and regulates blood sugar. In addition, D-allulose inhibits the accumulation of abdominal fat by inhibiting the enzyme activity involved in lipid synthesis in the liver (Matsuo et al., 2001; et al. 2010; Hossain et al. 2011). In addition, various physiological activities of D-allulose have been reported.

In order to solve the above object, an example of the present invention is a flour; Eggs selected from eggs or eggs; There is provided a dough for a foamy cake comprising the aforementioned additive composition for kneading a foamy cake. Preferably, the dough for the foamy cake comprises 140 to 190 parts by weight of eggs and 140 to 190 parts by weight of the additive composition for kneading the foamy cake, more preferably 100 parts by weight of wheat flour 150 to 180 parts by weight of an egg yolk, and 150 to 180 parts by weight of an additive composition for kneading a foam cake. In addition, the dough for the foam cake according to an exemplary embodiment of the present invention may further include at least one kind selected from edible oils, salt, fragrance and the like. The edible oil may be selected from one or more of soybean oil, margarine, butter or shortening. The content of the edible oil in the dough for the foam-type cake according to one embodiment of the present invention is preferably 2 to 10 parts by weight, more preferably 3 to 8 parts by weight, per 100 parts by weight of the flour. The content of salt in the dough for a foam cake according to an embodiment of the present invention is preferably 0.5 to 5 parts by weight, more preferably 1 to 4 parts by weight, per 100 parts by weight of the flour. The fragrance may be variously selected according to the degree of preference such as vanilla flavor, strawberry flavor, blueberry flavor, etc. It is preferably 0.1 to 2 parts by weight, more preferably 0.5 to 1.5 parts by weight per 100 parts by weight of flour.

In order to solve the above-mentioned problem, an embodiment of the present invention is a method for preparing eggs, comprising the steps of: After the first step, the additive composition for kneading the foamy cake is added to the container and stirred to obtain a primary dough having a specific gravity of 0.26 to 0.35; And a third step of adding flour into the container after the second step and mixing to obtain a final dough. In the method of manufacturing a dough for a foam cake according to an embodiment of the present invention, the second step is preferably a step of mixing the additive composition for kneading the foam cake and the salt into the container and stirring to obtain a primary dough having a specific gravity of 0.27 to 0.31 . In the method of manufacturing a dough for a foamy cake according to an embodiment of the present invention, the third step is to put the flour, the fragrance and the edible oil in a container and mix them to obtain a final dough. In the method of manufacturing a dough for a foam cake according to an exemplary embodiment of the present invention, the amount of the additive composition for kneading wheat flour, egg, foam cake, salt, edible oil, fragrance, .

In order to solve the above-mentioned problem, another example of the present invention includes a first step of stirring an egg selected from egg whites or egg whites in a container to release eggs; Adding a sugar and alululose containing syrup to the container after the first step and stirring to obtain a primary dough having a specific gravity of 0.26 to 0.35; And a third step of adding flour into the container after the second step and mixing to obtain a final dough. In the method of manufacturing a dough for a foam cake according to another embodiment of the present invention, the second step is preferably carried out by adding sugar, alulose-containing syrup and salt into a container and stirring to obtain a primary dough having a specific gravity of 0.27 to 0.31 . Further, in the method of manufacturing a dough for a foam cake according to another embodiment of the present invention, the third step consists of putting the flour, the fragrance and the edible oil into the container and mixing to obtain the final dough. The weight ratio of the sugar-to-alulose-containing syrup in the second step of the dough for foam-type cake according to another embodiment of the present invention is preferably 30:70 to 90:10, more preferably 40:60 to 60: 40 < / RTI > Further, the sugar solids concentration of the alulous-containing syrup used in the method of manufacturing the dough for a foam cake according to another embodiment of the present invention is preferably 70 to 80 Brix, more preferably 72 to 78 Brix More preferable. The alulose-containing syrup preferably contains 50 to 60% by weight of fructose, 10 to 20% by weight of glucose and 20 to 30% by weight of alulose based on the total weight of sugar, 52 to 58% by weight of fructose, More preferably 12 to 18% by weight and alululose 22 to 28% by weight. The allylose-containing syrup may contain 50 to 60% by weight of fructose, 10 to 20% by weight of glucose, 20 to 30% by weight of alululose and 1 to 8% by weight of glucose oligomer having a degree of polymerization of 2 or more based on the total weight of the sugar And more preferably from 52 to 58% by weight of fructose, from 12 to 18% by weight of glucose, from 22 to 28% by weight of allylose and from 2 to 6% by weight of glucose oligomers having a degree of polymerization of 2 or more. In the method of manufacturing a dough for a foam cake according to another embodiment of the present invention, the total amount of the sugar and the alululose-containing syrup is preferably 140 to 190 parts by weight, more preferably 150 to 180 parts by weight, per 100 parts by weight of the flour Do. The amount of the flour, the egg, the salt, the edible oil, the fragrance, etc. used in the method of manufacturing the dough for the foam cake according to another example of the present invention is described in the description of the kneading part for the foam cake.

The additive composition for kneading a foamy cake according to the present invention is added at the first kneading stage for the production of a foamy cake to improve the bubble-forming of the first kneaded cake, reduce the kneading time, increase the volume of the foamy cake, . In addition, since the additive composition for kneading foamy cake according to the present invention contains alulose, various functions such as inhibition of obesity and blood glucose lowering can be imparted to the foamy cake.

Fig. 1 is a plan view and cut side view of the foam cake produced in Production Example 15, Fig. 2 is a plan view and cut side view of the foam cake produced in Comparative Production Example 1, 2 is a plan view and a cut side view of the foam cake produced in Example 2. Fig.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are intended to clearly illustrate the technical features of the present invention and do not limit the scope of protection of the present invention.

1. D- Alulous 3- Epimerization Preparation of recombinant strains producing enzymes

Genomic DNA was extracted from Flavonifractor plautii KCTC 5970, which was distributed at the Korea Microorganism Resource Center, and used as a template, and a gene encoding D-allose 3-epimerase Polymerase chain reaction (PCR) was carried out using a primer for cloning the polynucleotide of SEQ ID NO: 2 and Ex-Taq (TAKARA) polymerase. Table 1 below shows Flavonifractor < RTI ID = 0.0 > alulose 3-epimerase from the genomic DNA of E. coli , E. coli , E. coli , C. plautii , and the like. The primers shown in Table 1 were manufactured by Bioneer co., KR.

SEQ ID NO: Type of primer The base sequence (5 '- > 3') The restriction enzyme recognition site contained in the primer 3 Forward primer for cloning gene of alulose epimerase CGG CAT ATG AAC CCG ATT GGA ATG CAC TAC Nde I 4 Reverse primer for cloning gene of alulos epimerase CGG CTC GAG TTA CGC GGT CAG CTC CTT GAG G Xho I

Then, the target DNA was isolated from the PCR product using the gel extraction kit (Qiagen), bound to Easy T-vector (promega), and the base sequence analysis of the isolated DNA was performed by Bioneer co., KR Respectively. As a result, it was confirmed that the target DNA amplified by PCR corresponds to the polynucleotide of SEQ ID NO: 2. The recombinant expression vector pET-FDPE was constructed by inserting the target DNA amplified by the PCR reaction into the same restriction enzyme recognition site of the pET15b vector (Novagen), which is an expression vector, using restriction enzymes Nde I and Xho I. Then, E. coli BL21 (manufactured by RBC, Taipei, Taiwan), a competent cell, was transformed with recombinant expression vector pET-FDPE using electroporation to prepare a recombinant strain.

A single colony of the transformed recombinant strain was inoculated in 15 ml of LB-ampicilline medium (Difco) and pre-cultured at 37 DEG C and 200 rpm for about 6 hours. Then, the preculture was inoculated into 500 ml of LB-ampicilline medium and cultured under shaking conditions at 37 DEG C and 200 rpm. Then, when the absorbance (at 600 nm) of the culture was 0.5, IPTG was added at a concentration of 0.1 mM to induce the overexpression of the target enzyme. At the induction of overexpression, the culture was switched to 16 ° C and 150 rpm and maintained for about 16 hours. Then, the culture of the recombinant strain was centrifuged at 13000 rpm for 2 minutes to remove the supernatant, and the cells of the recombinant strain were recovered.

Cells of the recovered recombinant strains were suspended in lysis buffer (50 mM Tris-HCl 300 mM NaCl pH 8.0, 10 mM imidazol) and sonicated to disrupt the cells. The cell lysate was centrifuged at 13000 rpm for 10 minutes to collect only the supernatant. The supernatant was collected and applied to a Ni-NTA column (Bio-Rad, Profinia) previously equilibrated with lysis buffer, and then eluted with 50 mM Tris-HCl 300 mM NaCl pH 8.0 in 20 mM imidazole Buffer solution containing 200 mM imidazole was sequentially flowed. Finally, the target protein was eluted by flowing 50 mM Tris-HCl 300 mM NaCl pH 8.0 and 200 mM imidazol. The eluted protein was found to be a D-allylose 3-epimerase consisting of the amino acid sequence of SEQ ID NO: 1.

The applicant of the present invention has filed a patent application and a patent application for a method for producing alulose using the D-alulose 3-epimerase, the recombinant strain producing the D-alulose 3-epimerase, and the D-alulose 3-epimerase or the recombinant strain Patent registration (Korean Patent Registration No. 10-1473918). The present application includes a method for producing aluloses disclosed in Korean Patent Registration No. 10-1473918.

2. Alulous Preparation of Syrup and Analysis of Composition of Sugars

(Sugar composition: 80 weight% of fructose, 16 weight% of glucose and 4 weight% of glucose oligomer having a polymerization degree of 2 or more) having a total solid concentration of 35 Brix was placed in a 5 L reaction tube, The pH of the fructose-containing solution was adjusted to a range of about 7-8 using sodium hydroxide solution. Thereafter, the temperature of the fructose-containing solution was maintained at 60 DEG C by using a constant temperature water bath, and the cells of the recombinant strain developed by the applicant of the present invention were added at a level of 1.5% by weight based on the total solid content of the fructose- For a period of time to convert fructose to alulose. Thereafter, the pH of the cell reaction liquid was adjusted to 3 and maintained for 1 hour to terminate the cell reaction. Thereafter, the bacterial reaction solution was filtered with a diatomaceous earth filter using a filter press apparatus (incarnation machine) to remove impurities. Thereafter, the filtrate was decolorized with activated carbon, and purified using an ion exchange resin. Specifically, the decolorized filtrate was mixed with a cation exchange resin (SCR-B, Samyang Corp.), an anion exchange resin (S4268, Lanxess) and a mixed ion exchange resin (cation exchange resin (SCR- ) Were mixed in a weight ratio of 1: 2] in order to conduct ion purification. Thereafter, the purified liquid was concentrated to a solid concentration of about 75 Brix using a vacuum concentrator, and the concentrate was used as an alulose-containing syrup in a later-described experiment.

The saccharide composition of the alulose-containing syrup was analyzed by high performance liquid chromatography (HPLC). As a result, the sugar composition of the alululose-containing syrup contained 56 wt% of fructose, 16 wt% of glucose, 24 wt% of allylose, By weight of the above oligomer. The saccharide content was based on the total weight of the saccharide solids contained in the alululose-containing syrup and was calculated based on the peak area of the HPLC analysis results. The HPLC analysis conditions are as follows.

* Column type: Aminex HPX-87C carbohydrate column

* Column temperature: 80 ° C

* Sample volume (inject volume: 10 μl

* Sample flow rate: 0.6 ml / min

* Run time: 25 min

3. Preparation of additive composition for kneading foam cake

And the additive composition for kneading the foamy cake were mixed at the blending ratios shown in Table 2 below.

Manufacturing Example Ingredients and compounding ratio (% by weight) Sugar (white sugar) Alulose-containing syrup Production Example 1 90 10 Production Example 2 80 20 Manufacturing 3 70 30 Production Example 4 60 40 Production Example 5 50 50 Production Example 6 40 60 Production Example 7 30 70 Production Example 8 20 80

4. Bubble type Manufacture of dough for cake Bubble type Manufacturing of cakes

Production Example 11.

166 parts by weight of a whole egg maintained at about 30 DEG C was placed in a container and stirred at low speed for 1 minute using a speed adjustable electric whipper to gently loosen it. Then, 166 parts by weight of the additive composition prepared in Preparation Example 1 and 2 parts by weight of the purified salt were added to the container, and the mixture was stirred at medium speed for 10 minutes using an electric whipper capable of controlling the speed to prepare a primary dough. Thereafter, 100 parts by weight of the flour milled flour sifted into the container and 0.8 part by weight of vanilla flavor were added and stirred at low speed for three minutes for three minutes. Then, 5 parts by weight of melted butter was added to the container and stirred at a low speed to prepare a final dough. Thereafter, the final dough was subdivided and placed in an oven, and then baked for 25 minutes at an upper temperature of 200 ° C and a lower temperature of 180 ° C to prepare a foam cake.

Production Example 12.

A first dough, a final dough and a foam cake were prepared under the same conditions and in the same manner as in Preparation Example 11, except that the additive composition prepared in Preparation Example 2 was used in place of the additive composition prepared in Preparation Example 1.

Production Example 13.

Except that the additive composition prepared in Preparation Example 3 was used in place of the additive composition prepared in Preparation Example 1, the first dough, the final dough and the foamed cake were prepared.

Production Example 14.

A first dough, a final dough and a foam cake were prepared under the same conditions and in the same manner as in Preparation Example 11, except that the additive composition prepared in Preparation Example 4 was used in place of the additive composition prepared in Preparation Example 1.

Production Example 15.

Except that the additive composition prepared in Preparation Example 5 was used in place of the additive composition prepared in Preparation Example 1, and the same manner as in Preparation Example 11, except that the additive composition prepared in Preparation Example 5 was used in place of the additive composition prepared in Preparation Example 1.

Production Example 16.

A primary dough, a final dough and a foam cake were prepared under the same conditions and in the same manner as in Production Example 11, except that the additive composition prepared in Preparation Example 6 was used in place of the additive composition prepared in Preparation Example 1.

Production Example 17.

A primary dough, a final dough and a foam cake were prepared under the same conditions and in the same manner as in Production Example 11, except that the additive composition prepared in Preparation Example 7 was used in place of the additive composition prepared in Preparation Example 1.

Production Example 18.

A first dough, a final dough and a foam cake were prepared under the same conditions and in the same manner as in Preparation Example 11, except that the additive composition prepared in Preparation Example 8 was used in place of the additive composition prepared in Preparation Example 1.

Comparative Production Example 1

A first dough, a final dough and a foam cake were prepared under the same conditions and in the same manner as in Preparation Example 11 except that only the sugar (pure white sugar) was used instead of the additive composition prepared in Preparation Example 1.

Comparative Preparation Example 2

A primary dough, a final dough and a foam cake were prepared under the same conditions and in the same manner as in Production Example 11, except that only the alulose-containing syrup was used in place of the additive composition prepared in Preparation Example 1.

5. Bubble type The dough characteristics of the cake and Bubble type Characteristics of cakes

(1) Density of primary dough

The specific gravity of the primary dough produced in Production Example 11 to Production Example 8, Comparative Production Example 1 and Comparative Production Example 2 was measured to confirm the degree of foam formation or the degree of aeration of the former. The smaller the specific gravity of the primary dough, the better foam formation or bubbling of the egg.

Further, in the production examples 11 to 8, Comparative Production Example 1 and Comparative Production Example 2, using an electric whipper capable of controlling the speed, the primary dough had a specific gravity of 0.3 The time of arrival was measured. The shorter the time for which the specific gravity of the first dough reaches 0.3, the shorter the manufacturing time of the first dough having the desired physical properties.

The specific gravity of the primary dough prepared in Production Examples 11 to 8, Comparative Production Examples 1 and 2, and the time at which the primary dough specific gravity reached 0.3 are shown in Table 3 below.

Manufacturing Example Specific gravity of primary dough (average of three times; kneading condition: low speed stirring 1 minute, medium speed stirring 10 minutes) Time at which the specific gravity of the primary dough reaches 0.3 (min: medium stirring time) Production Example 11 0.334 12 Production Example 12 0.328 11 Production Example 13 0.315 10.5 Production Example 14 0.305 10 Production Example 15 0.297 10 Production Example 16 0.279 9 Production Example 17 0.264 8.5 Production Example 18 0.264 7 Comparative Preparation Example 1 0.337 12.5 Comparative Production Example 2 0.239 6

As shown in Table 3, when the first dough of the foam cake is mixed with the syrup containing sugar and alululose, the specific gravity of the first dough is lowered and the specific gravity of the first dough is decreased to 0.3 Time to reach was reduced. The use of sugar and alululose-containing syrup improves the foaming and the aeration of the egg whilst using only sugar in the preparation of the first batter of the bubble cake, .

(2) Appearance and sensory characteristics of foam cake

The volume of the foam cake was firstly evaluated by measuring the edge height of the foam cake prepared in Production Example 11 to Production Example 18, Comparative Production Example 1 and Comparative Production Example 2, The maximum height of the foamy cake prepared in Example 1 and Comparative Production Example 2 was measured to secondarily evaluate the volume of the foamy cake.

The smoothness of the texture of the foamy cakes prepared in Production Example 11 to Production Example 18, Comparative Production Example 1 and Comparative Production Example 2 was evaluated by the following criteria based on 20 sensory evaluation panels.

* ◎ (very soft); ○ (softness); △ (slightly rough); × (very rough)

Table 4 below shows the results of the volume evaluation of the foamy cake and the texture evaluation results of the foamy cake.

Manufacturing Example The edge height of the bubble cake (㎜, average of 8 times) The maximum height (mm, average of 8 times) Texture softness of bubble cake Production Example 11 37.78 ○ Production Example 12 38.12 ○ Production Example 13 38.90 ○ Production Example 14 39.59 ◎ Production Example 15 40.70 65.2 ◎ Production Example 16 39.68 ◎ Production Example 17 39.12 ○ Production Example 18 37.10 △ Comparative Preparation Example 1 37.15 58.86 ○ Comparative Production Example 2 36.77 37.01 △

As shown in Table 4, the edge heights of the foamy cakes prepared in Production Example 11 to 18, Comparative Production Example 1 and Comparative Production Example 2 were not large, but the difference in the height of the edges The maximum height of the bubble cake was very large. From Table 4 and Figs. 1 to 3, it can be seen that, in the case of using the sugar and the alululose-containing syrup at a specific blending ratio (Production Example 11 to Production Example 17) in the case of using only the alululose-containing syrup in the preparation of the primary dough of the foam- It can be seen that the volume of the foam cake increases greatly.

In addition, as shown in Table 4, in the case of using the sugar and the alululose-containing syrup at a specific blending ratio (in the case of using the sugar alone or only the alululose-containing syrup in the preparation of the primary dough of the foam cake) Example 17) The soft texture of the foam cake was greatly improved.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. Therefore, the scope of the present invention should be construed as including all embodiments falling within the scope of the appended claims.

<110> DAESANG CORPORATION <120> Additive composition for manufacturing dough of foam type cake and dough comprising the same <130> DP-15-1059 <160> 4 <170> Kopatentin 2.0 <210> 1 <211> 294 <212> PRT <213> Artificial Sequence <220> &Lt; 223 > D-allulose 3-epimerase derived from Flavonifractor plautii <400> 1 Met Asn Pro Ile Gly Met His Tyr Gly Phe Trp Ser His Asn Trp Asp 1 5 10 15 Glu Ile Ala Tyr Ile Pro Leu Met Glu Lys Leu Ala Trp Leu Gly Phe 20 25 30 Asp Ile Cys Glu Val Ala Ser Ala Glu Trp Gly Tyr Tyr Asp Asp Ala 35 40 45 Arg Leu Arg Glu Leu Lys Ala Cys Ala Asp His Asn Gly Leu Gly Ile 50 55 60 Thr Tyr Ser Ile Gly Leu Glu Ala Lys Tyr Asp Leu Ala Ser Asp Asp 65 70 75 80 Pro Ala Val Arg Glu Asn Gly Ile Arg His Val Thr Arg Ile Leu Glu 85 90 95 Ser Met Pro Lys Val Gly Ala Ile Leu Asn Gly Val Ser Tyr Ala 100 105 110 Gly Trp Gln Ala Leu Pro Asp His Gly Ile Thr Leu Asp Glu Lys Arg 115 120 125 Arg Lys Glu Glu Leu Ala Leu Glu Ser Met Ser Arg Leu Met Lys Val 130 135 140 Ala Glu Asp Cys Gly Val Leu Tyr Cys Cys Glu Val Val Asn Arg Phe 145 150 155 160 Glu Gln Tyr Leu Leu Asn Thr Ala Lys Glu Gly Val Glu Phe Val Lys 165 170 175 Arg Leu Gly Ser Pro Asn Ala Arg Val Leu Leu Asp Thr Phe His Met 180 185 190 Asn Ile Glu Glu Asp Ser Met Val Asp Ala Ile Leu Glu Ala Gly Pro 195 200 205 Trp Leu Gly His Phe His Val Gly Glu Asn Asn Arg Arg Pro Ala Gly 210 215 220 Ser Thr Asn Arg Leu Pro Trp Lys Asp Met Ala Ala Ala Leu Lys Gln 225 230 235 240 Val Asn Tyr Gln Gly Ala Ile Val Met Glu Pro Phe Val Leu Met Gly 245 250 255 Gly Thr Ile Pro Tyr Asp Ile Lys Val Trp Arg Asp Leu Ser Gly Gly 260 265 270 Ala Gly Glu Ala Gly Leu Asp Glu Met Ala Gly Arg Ala Cys Arg Phe 275 280 285 Leu Lys Glu Leu Thr Ala 290 <210> 2 <211> 885 <212> DNA <213> Artificial Sequence <220> <223> polynucleotide coding D-allulose 3-epimerase derived from Flavonifractor plautii <400> 2 atgaacccga ttggaatgca ctacggcttc tggagccaca actgggacga gattgcatac 60 atacccctga tggagaagct ggcctggctg ggctttgaca tctgcgaggt ggcctccgcc 120 gagtggggct attacgacga cgccaggctg cgggagctga aggcctgcgc cgatcacaac 180 ggcctgggca tcacctattc catcggcctg gaggccaaat acgacctggc cagcgacgat 240 ccggcggtgc gggagaacgg catccgccat gtcacccgca tcctggagag catgcccaag 300 gtgggggcgg ccatcctcaa cggcgtgtcc tacgccgggt ggcaggccct gcccgaccac 360 ggaatcaccc tggacgagaa gcgccgcaag gaggagcttg ccctggagtc catgtcccgg 420 ctcatgaagg tggcggagga ctgcggcgtg ctctactgct gcgaggtggt caaccgcttc 480 gagcagtacc tgctcaacac cgccaaagag ggcgtggagt ttgtcaagcg cctgggcagt 540 cccaacgccc gggtgctgct ggataccttc cacatgaaca tcgaggagga cagcatggtg 600 gacgccattc tggaggcggg cccctggctg gggcatttcc acgtggggga gaacaaccgc 660 cgccccgccg gctccaccaa ccgcctgccc tggaaggaca tggccgccgc cctcaagcag 720 gtgaactacc agggggccat tgtgatggag cccttcgtgc tcatgggggg taccattccc 780 tatgatatca aggtctggcg ggatctcagc ggcggggccg gggaggccgg gctggacgag 840 atggcgggcc gggcctgccg gttcctcaag gagctgaccg cgtaa 885 <210> 3 <211> 30 <212> DNA <213> Artificial Sequence <220> <223> forward primer for cloning D-allulose 3-epimerase gene <400> 3 cggcatatga acccgattgg aatgcactac 30 <210> 4 <211> 31 <212> DNA <213> Artificial Sequence <220> <223> reverse primer for cloning D-allulose 3-epimerase gene <400> 4 cggctcgagt tacgcggtca gctccttgag g 31

Claims

A composition comprising or consisting of a complex saccharide comprising fructose, glucose, alululose and sugar,
Wherein the complex saccharide comprises 18.6 to 29.6 wt% of fructose, 5.3 to 8.4 wt% of glucose, 8.0 to 12.7 wt% of allylose, 1.3 to 2.1 wt% of glucose oligomer having a degree of polymerization of 2 or more, and 47.0 to 66.6 wt% Lt; / RTI >
Wherein the additive composition is used for increasing the volume of the foam cake and at the same time improving the soft texture.

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The additive composition of claim 1, wherein the composition comprises a complex saccharide and water.

5. The additive composition of claim 4, wherein the weight ratio of the composite saccharide to the water is 85:15 to 90:10.

A composition comprising a sugar and an alulose-containing syrup,
The weight ratio of the sugar to the alululose-containing syrup is 40:60 to 60:40
The sugar solids concentration of the alulosus containing syrup is 72-78 Brix
The allylus-containing syrup contains 52 to 58% by weight of fructose, 12 to 18% by weight of glucose, 22 to 28% by weight of allylose and 2 to 6% by weight of glucose oligomer having a degree of polymerization of 2 or more, based on the total weight of sugars in the alulose- Including,
The composition comprises 18.6 to 29.6% by weight of fructose, 5.3 to 8.4% by weight of glucose, 8.0 to 12.7% by weight of allylose, 1.3 to 2.1% by weight of glucose oligomer having a degree of polymerization of 2 or more, and 47.0 to 66.6% Lt; / RTI >
Wherein the additive composition is used for increasing the volume of the foam cake and at the same time improving the soft texture.

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flour; Eggs selected from eggs or eggs; And an additive composition according to any one of claims 1, 4, 5 or 6.

The dough for foam cake according to claim 8, comprising 140 to 190 parts by weight of eggs and 140 to 190 parts by weight of an additive composition per 100 parts by weight of the flour.

A first step of stirring the eggs selected in eggs or eggs in a container to release the eggs;
Adding the additive composition of any one of claims 1, 4, 5, or 6 to the container after the first step and stirring to obtain a primary dough having a specific gravity of 0.26 to 0.35; And
And a third step of adding flour into the container after the second step and mixing to obtain a final dough.

A first step of stirring the eggs selected in eggs or eggs in a container to release the eggs;
Adding a sugar and alululose containing syrup to the container after the first step and stirring to obtain a primary dough having a specific gravity of 0.26 to 0.35; And
And a third step of adding the flour into the container after the second step and mixing to obtain the final dough,
In the second step, the weight ratio of sugar to alululose containing syrup is 40:60 to 60:40
The sugar solids concentration of the alulosus containing syrup is 72-78 Brix
The allylus-containing syrup contains 52 to 58% by weight of fructose, 12 to 18% by weight of glucose, 22 to 28% by weight of allylose and 2 to 6% by weight of glucose oligomer having a degree of polymerization of 2 or more, based on the total weight of sugars in the alulose- Including,
Wherein the sugar and the alulose-containing syrup comprise 18.6-29.6 wt% of fructose, 5.3-8.4 wt% of glucose, 8.0-12.7 wt% of alululose, 1.3-2.1 wt% of glucose oligomer having a degree of polymerization of 2 or more, And 47.0 to 66.6% by weight of a sugar.

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