JP2000093070A - Oil-in-water type emulsion composition for confectionery and production of cake using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil-in-water type emulsion composition for confectionery not containing an emulsifying agent, capable of mass producing a cake dough by an all-in-mix method using a vertical mixer or a continuous mixer without impairing the taste and texture of a cake in a foam type cake obtained by forming the whole egg and to provide a method for producing the cake using the composition. SOLUTION: This oil-in-water type emulsion composition comprises 30-65 wt.% of oils and fats, 0.5-4 wt.% of casein salt and 10-45 wt.% of a glucide. The method for producing a foam type cake comprises replacing >=70 wt.% of wheat flour in a cake mixture with a starch, adding 10-50 pts.wt. of the oil-in-water type emulsion for confectionery based on 100 pts.wt. of the total of the wheat flour and the starch, foaming a cake dough by an all-in-mix method and baking the dough.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an oil-in-water emulsion composition for confectionery and a method for producing a cake using the composition.
More specifically, the present invention provides an oil-in-water confectionery emulsion composition for confectionery which enables mass production of cake dough by an all-in-mix method without impairing the flavor and texture of a foam-type cake, and production of cakes using the same. About the method.

[0002]

2. Description of the Related Art Conventionally, foam-type cakes have been
A joint method in which whole eggs are foamed together with sugar and flour or oils and fats are added thereto, or a separate method in which egg whites and sugar are foamed to make meringue and this is added to yolk dough containing sugar or flour etc. It is manufactured by. Cakes made by these manufacturing methods are characterized by having a good egg flavor and good melting in the mouth, but the production of cakes by the co-standing method or the separate method has a strong effect on the foaming properties of eggs. Because of the dependence, it is necessary to have a skill to determine the state of foaming of the whole egg which changes depending on the freshness and temperature of the whole egg. In addition, since foaming of whole eggs is obtained by interfacial denaturation of egg proteins,
Since the bubbles are extremely weak and easily defoamed by mixing essential oils and flour in the cake, cake dough producers need to reduce these cake ingredients in a short time so as not to break the bubbles of whole eggs. Skill for uniformly mixing is required. In addition, the obtained cake dough has very low workability, such as the collapse of air bubbles over time, so it must be baked in a short time, making it impossible to make a large amount of cake dough. There is also a problem. To cope with such problems, small-scale production manufacturers hire skilled cake maker, and although the productivity is reduced, they manufacture cake dough with a smaller preparation amount and manufacture cake dough. By increasing the frequency of cake dough instability is covered. On the other hand, mass-produced manufacturers are referred to as foaming agents and foaming emulsified fats because it is difficult to mass-produce kyoto cake due to lack of skilled personnel and unstable cake dough. A material containing a large amount of an emulsifier of 15 to 20% by weight, or a fluid shortening for confectionery called 10 to 1
By using a material containing a large amount of an emulsifier of 5% by weight, a dough is manufactured by an all-in-mix method or a post-powder method to supplement workability, skill and cake dough stability, and to make a large batch size cake dough. Or by using a continuous cake dough making machine such as a continuous mixer to make dough in large quantities. However, using a material containing a large amount of such an emulsifier to foam the cake dough, the resulting cake loses the original good egg flavor and texture of the cake due to the cucumber taste and bitterness derived from the emulsifier. Invite. In response to the environment and situation of such mass confectionery manufacturers, consumers are increasingly demanding better natural products, better flavor and better melting in the mouth, and containing large amounts of conventional emulsifiers. Cakes made with ingredients can no longer satisfy consumers. For this reason, in order to stably provide consumers with excellent flavor and texture at low cost to consumers, mass production is possible without using an emulsifier that inhibits the original flavor and texture of the cake. There is a need for confectionery ingredients and cake production methods.

[0003]

DISCLOSURE OF THE INVENTION The present invention relates to a foam-type cake in which whole eggs are foamed, and a cake obtained by an all-in-mix method using a vertical mixer or a continuous mixer without impairing the flavor and texture of the cake. An object of the present invention is to provide an oil-in-water type emulsifying composition for confectionery, which does not contain an emulsifier, and a method for producing a cake using the same, which enables mass production of dough.

[0004]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, a specific amount of fats and oils,
The composition containing a caseinate and a carbohydrate can form a stable oil-in-water emulsion composition for confectionery without using an emulsifier. It has been found that by replacing part or all of the above with starch, it is possible to produce cake dough by an all-in-mix method, and based on this finding, the present invention has been completed. That is, the present invention
(1) Oil-in-water emulsion composition for confectionery, comprising 30 to 65% by weight of fats and oils, 0.5 to 4% by weight of caseinate and 10 to 45% by weight of carbohydrate, and (2) Foam type 70% of the flour in the cake
Wt% or more is replaced by starch, and the total of flour and starch is 10
The production of cake, characterized by adding 10 to 50 parts by weight of the oil-in-water emulsion composition for confectionery described in (1) per 0 parts by weight, foaming the cake dough by an all-in-mix method, and baking. Method.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The oil-in-water emulsion composition for confectionery of the present invention contains 30 to 65% by weight of fats and oils, 0.5 to 4% by weight of caseinate, and 10 to 45% by weight of carbohydrate. There is no particular limitation on the fats and oils used in the composition of the present invention, and fats and oils generally used for foods can be used. Examples of such fats and oils include corn oil, rapeseed oil, soybean oil, vegetable fats such as palm oil, animal fats such as milk fat, lard, tallow, fish oil, and hydrogenation, fractionation, and transesterification of these fats and oils. And the like can be mentioned. One of these fats and oils can be used alone, or 2
A combination of more than one species can also be used. In order to prevent the defoaming of the bubbles of the whole egg due to the fat or oil, the rising melting point of the fat or oil is preferably 20 ° C. or less. In the composition of the present invention, the content of the fat or oil is 30 to 65% by weight, and more preferably 32 to 55% by weight. If the content of fats and oils is less than 30% by weight, the amount of fats and oils in the cake is insufficient, and the texture of the fats and oils, such as umami and crispy taste, is reduced. In such a case, the viscosity of the cake dough decreases, and it becomes difficult to keep the air bubbles, and it may be difficult to stably produce the cake. When the content of the fat or oil exceeds 65% by weight, the emulsified state of the oil-in-water type emulsified composition for confectionery deteriorates, so that the stability of the cake dough and the foaming properties of whole eggs may be adversely affected.

The caseinate used in the composition of the present invention is not particularly limited, and examples thereof include a sodium salt, a potassium salt, a calcium salt and a magnesium salt. One of these caseinates can be used alone,
Alternatively, two or more kinds can be used in combination. When a divalent ionic salt such as a calcium salt or a magnesium salt is used, 0.05 to 0.5% by weight of a phosphate or citrate is added to the composition for dissolution. Is preferred. In the composition of the present invention, the content of the caseinate is 0.5 to 4% by weight, more preferably 1 to 3% by weight. When the content of the caseinate is less than 0.5% by weight, it is difficult to keep the bubbles of the whole egg stable, and the stability of the cake dough may be reduced.
When the content of caseinate exceeds 4% by weight, the protein concentration in the cake increases, and the elasticity of the cake increases.
There is a risk of causing a strong texture to play.

The saccharide used in the composition of the present invention is not particularly limited. Examples thereof include polysaccharides such as dextrin and oligosaccharide, disaccharides such as maltose and sucrose (sugar), and monosaccharides such as glucose and fructose. Hydrogenated reducing sugars, starches such as corn starch, potato starch, tapioca starch, wheat starch, etc.
Examples of the modified starch include phosphoric acid cross-linking and etherification. Furthermore, in order to improve the emulsified state of the oil-in-water emulsion composition for confectionery, thickening polysaccharides such as pectin, agar, xanthan gum, guar gum, tamarind seed gum, locust bean gum, carrageenan, etc., may be blended as necessary. Can also. One of these carbohydrates can be used alone, or two or more can be used in combination. The content of starch is preferably 5% by weight or less in order to avoid thickening and instability of emulsification due to addition. The content of thickening polysaccharides, thickening,
The content is preferably 1% by weight or less, in order to avoid deterioration during baking during cake baking and deterioration in melting of the cake in the mouth.
More preferably, it is at most 5% by weight. In the composition of the present invention, the saccharide content is 10 to 45% by weight, more preferably 15 to 35% by weight. If the saccharide content is less than 10% by weight, the water content in the composition increases, and the water content in the cake dough increases, which may adversely affect the foamability and viscosity. If the saccharide content exceeds 45% by weight, the emulsified state of the oil-in-water emulsion composition for confectionery may be deteriorated, and confectionery properties may be reduced.

[0008] The oil-in-water emulsion composition for confectionery of the present invention includes:
If necessary, proteins other than caseinate and materials containing proteins can be contained. Such proteins and materials containing proteins include, for example, proteins such as egg white protein, whey protein, gelatin, soy protein, isolated soy protein, wheat protein, and the like, peptides and skim milk powder degraded with enzymes or acids or alkalis. And whole milk powder. The composition of the present invention may contain an emulsifier, if necessary, to such an extent that the effects of the present invention are not impaired. There are no particular restrictions on the type of emulsifier used or the HLB value, and examples thereof include sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters. However, from the object and background of the present invention, the content of the emulsifier is preferably suppressed as much as possible, and is preferably less than 1.5% by weight. If the content of the emulsifier exceeds 1.5% by weight, the original good flavor and melting in the mouth of the cake may be lost. In the composition of the present invention, if necessary,
Seasonings, spices, various salts, coloring agents, fragrances and the like can also be blended. There is no particular limitation on the method for producing the oil-in-water emulsion composition for confectionery of the present invention, for example, after dissolving a saccharide in water, adding a caseinate, and further, if necessary,
Phosphate, citrate and the like are added, and the mixture is heated and dissolved at 70 to 80 ° C. to form an aqueous phase. Then, add fats and oils to the aqueous phase,
By emulsifying the oil-in-water emulsion, the oil-in-water emulsion composition for confectionery of the present invention can be obtained. There is no particular limitation on the method of emulsifying fats and oils, and for example, emulsification can be performed using an emulsifying machine such as a homogenizer, a homomixer, and an ajihomomixer.

In the method for producing a cake of the present invention, in a cake of a foam type, 70% by weight or more of the flour contained in the cake is replaced with starch, and a total of 100% of flour and starch is used.
30-65% by weight of fats and oils, and casein salt of 0.
10 to 50 parts by weight of an oil-in-water emulsion composition for confectionery containing 5 to 4% by weight and 10 to 45% by weight of carbohydrate is added, and the cake is foamed by an all-in-mix method and baked. . There is no particular limitation on the starch used in the method of the present invention, for example, corn, potato, sweet potato,
Examples include starch isolated from cassava, wheat, rice, and the like. Among them, wheat starch and corn starch are effective in maintaining the texture of the cake, and thus can be suitably used. Further, for the purpose of preventing aging of the starch, a modified starch such as phosphoric acid-crosslinked starch may be partially incorporated.However, the addition of the pregelatinized modified starch causes a significant rise in the viscosity of the dough, resulting in a cake cake. It is preferable to suppress the content to 10% by weight or less in the starch, since it deteriorates the passage of fire. In the method of the present invention, the replacement amount of flour in the cake blend by starch is 70% by weight or more, and more preferably 85% by weight or more. If the replacement amount of the flour by the starch is less than 70% by weight, the foaming properties of the cake dough may be impaired, and the texture of the cake may be poor. In the method of the present invention, when the replacement amount of flour in the cake by the starch is less than 100% by weight, there is no particular limitation on the flour to be used, but a soft flour or a roasted flour having a wet wheat flour amount of 30 or less is preferably used. can do. If the blending amount of the flour is 30% by weight or more of the total amount of the starch and the flour, the elasticity of the cake is increased due to the formation of gluten, and an undesirable texture may be exhibited. When the compounding amount of the roasted flour is 30% by weight or more of the total amount of starch and flour, the heat-deteriorated flavor peculiar to the roasted flour may reduce the flavor of the cake.

In the method of the present invention, the amount of the oil-in-water emulsion composition for confectionery containing 30 to 65% by weight of fats and oils, 0.5 to 4% by weight of caseinate and 10 to 45% by weight of saccharides is
When the amount is less than 10 parts by weight per 100 parts by weight of the total of the flour and the starch, the effect of improving the kokumi taste by the fat and oil and the texture such as the crispness may not be sufficiently exhibited. When the addition amount of the oil-in-water emulsion composition for confectionery exceeds 50 parts by weight per 100 parts by weight of the total of wheat flour and starch, the effect of improving the texture and kokumi of the cake increases as the addition amount increases. May not be obtained. In the method of the present invention, whole eggs and sugars are further used for the production of cake dough. The whole egg to be used is not particularly limited, and examples thereof include a raw chicken egg, a sterilized egg, a frozen egg, and a sweetened frozen egg. Among them, raw chicken eggs and sterilized eggs can be suitably used because they have good foaming properties. The amount of the whole egg is preferably 120 to 220 parts by weight per 100 parts by weight of the total of flour and starch. The saccharide used in the method of the present invention is not particularly limited, and examples thereof include sugar, glucose, fructose, maltose, lactose, glucose fructose liquid sugar, fructose glucose liquid sugar, starch syrup, and reducing sugar. The amount of saccharides per 100 parts by weight of flour and starch
The solid content is preferably 90 to 150 parts by weight. In the method of the present invention, baking soda, sodium bicarbonate, or an expanding agent containing these can be added to the cake as required. Further, for the purpose of enhancing the flavor, milk powder such as skim milk powder, a coloring agent, a fragrance and the like can be blended as required.

[0011]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, which should not be construed as limiting the present invention. Example 1 To an aqueous solution in which 25.0 parts by weight of sugar was dissolved in 39.5 parts by weight of water, 0.5 part by weight of sodium caseinate [Sanlac S, manufactured by Taiyo Kagaku Co., Ltd.] was added, and heated at 70 ° C. for 30 minutes. After dissolution, an aqueous phase was prepared. Then, corn salad oil 3
Heat 5.0 parts by weight to 65 ° C and add to the aqueous phase to 65 ° C
And then emulsified at 7,000 rpm for 10 minutes using a homomixer [manufactured by Tokushu Kika Kogyo Co., Ltd.] to obtain an oil-in-water emulsion composition for confectionery. Using the obtained oil-in-water emulsion composition for confectionery, cake dough was manufactured by an all-in-mix method. That is, 1,500 g of whole egg,
1,100 g of granulated sugar, 100 g of water, 300 g of an oil-in-water emulsion composition for confectionery and 1,000 g of wheat starch
Using a 0-coat vertical mixer, the foam was foamed at a high speed (300 rpm) to a specific gravity of 0.40 to obtain a cake dough. Specific gravity 0.4
The foaming time to 0 was within the time required when the oil-in-water emulsion composition for confectionery was not added, and the foaming time was not prolonged. When the obtained cake dough was left at room temperature for 30 minutes, the specific gravity became 0.42. Immediately after the production of the cake dough and after 30 minutes, the cake dough is placed in a round shape of No. 6 by 350.
g, weigh 30 at 170 ° C in a 10 kW electric oven
Baking for a minute resulted in a cake. With respect to the flavor and texture of the obtained cake, sensory evaluation was carried out by five panelists in five stages: 5: extremely good, 4: good, 3: normal, 2: bad, and 1: extremely poor. The average was determined.
Both the cake baked immediately after the production of the cake dough and the cake baked 30 minutes later had a flavor and texture of 4.9. Example 2 An oil-in-water emulsion composition for confectionery was prepared in the same manner as in Example 1, except that 1.5 parts by weight of sodium caseinate was added to an aqueous solution in which 25.0 parts by weight of sugar was dissolved in 38.5 parts by weight of water. I got Using the obtained confectionery oil-in-water emulsion composition,
A cake dough was manufactured and baked in the same manner as in Example 1 to obtain a cake. The foaming time was not prolonged until the specific gravity reached 0.40, and the specific gravity after standing at room temperature for 30 minutes was 0.42. The cake baked immediately after the production of the cake dough has a flavor and texture of 4.9 points, and the cake baked 30 minutes later has a flavor of 4.9.
The points and texture were 4.8 points. Example 3 An oil-in-water emulsion composition for confectionery was prepared in the same manner as in Example 1 except that 4.0% by weight of sodium caseinate was added to an aqueous solution in which 25.0 parts by weight of sugar was dissolved in 36.0 parts by weight of water. I got Using the obtained confectionery oil-in-water emulsion composition,
A cake dough was manufactured and baked in the same manner as in Example 1 to obtain a cake. The foaming time was not prolonged until the specific gravity reached 0.40, and the specific gravity after standing at room temperature for 30 minutes was 0.42. Both the cake baked immediately after the production of the cake dough and the cake baked 30 minutes later had a flavor of 4.8 points and a texture of 4.4 points.

Example 4 1.5 parts by weight of sodium caseinate was added to an aqueous solution obtained by dissolving 25.0 parts by weight of sugar in 43.5 parts by weight of water to prepare an aqueous phase, and 30.0 parts by weight of corn salad oil was prepared. An oil-in-water type emulsified composition for confectionery was obtained in the same manner as in Example 1 except that parts were added. Using the obtained oil-in-water type emulsion composition for confectionery, cake dough was manufactured in the same manner as in Example 1, and baked to obtain a cake. The foaming time was not prolonged until the specific gravity reached 0.40, and the specific gravity after standing at room temperature for 30 minutes was 0.42.
Both the cake baked immediately after the production of the cake dough and the cake baked 30 minutes later had a flavor of 4.9 points and a texture of 4.6 points. Example 5 1.5 parts by weight of sodium caseinate was added to an aqueous solution in which 20.0 parts by weight of sugar was dissolved in 28.5 parts by weight of water to prepare an aqueous phase, and 50.0 parts by weight of corn salad oil was added. A confectionery oil-in-water emulsion composition was obtained in the same manner as in Example 1 except for the above. Using the obtained oil-in-water type emulsion composition for confectionery, cake dough was manufactured in the same manner as in Example 1, and baked to obtain a cake. The foaming time was not prolonged until the specific gravity reached 0.40, and the specific gravity after standing at room temperature for 30 minutes was 0.42.
Both the cake baked immediately after the production of the cake dough and the cake baked 30 minutes later had a flavor of 5.0 points and a texture of 4.7 points. Example 6 1.5 parts by weight of sodium caseinate was added to an aqueous solution in which 15.0 parts by weight of sugar was dissolved in 18.5 parts by weight of water to prepare an aqueous phase, and 65.0 parts by weight of corn salad oil was added. A confectionery oil-in-water emulsion composition was obtained in the same manner as in Example 1 except for the above. Using the obtained oil-in-water type emulsion composition for confectionery, cake dough was manufactured in the same manner as in Example 1, and baked to obtain a cake. The foaming time was not prolonged until the specific gravity reached 0.40, and the specific gravity after standing at room temperature for 30 minutes was 0.42.
Both the cake baked immediately after the production of the cake dough and the cake baked 30 minutes later had a flavor of 5.0 points and a texture of 4.9 points. Example 7 1.5 parts by weight of calcium caseinate [DMV, casein calcium S] and 0.1 part by weight of sodium metaphosphate were added to an aqueous solution in which 25.0 parts by weight of glucose was dissolved in 43.4 parts by weight of water. At 70 ° C. for 30 minutes to prepare an aqueous phase. Then, 30.0 parts by weight of rapeseed oil was added to 6 parts.
After heating to 5 ° C and pre-emulsifying at 65 ° C for 15 minutes in addition to the aqueous phase, emulsifying at 7,000 rpm for 10 minutes using a homomixer [Special Kika Kogyo Co., Ltd.] An emulsion composition was obtained. Using the obtained oil-in-water emulsion composition for confectionery, a cake dough was manufactured in the same manner as in Example 1,
The cake was obtained by baking. The foaming time was not prolonged until the specific gravity reached 0.40, and the specific gravity after standing at room temperature for 30 minutes was 0.42. Both the cake baked immediately after the cake dough production and the cake baked 30 minutes later had a flavor of 4.9 points and a texture of 4.6.
Was a point.

Comparative Example 1 1.5 parts by weight of sodium caseinate was added to an aqueous solution in which 30.0 parts by weight of sugar was dissolved in 43.5 parts by weight of water to prepare an aqueous phase, and 25.0 parts by weight of corn salad oil An oil-in-water type emulsified composition for confectionery was obtained in the same manner as in Example 1 except that parts were added. Using the obtained oil-in-water type emulsion composition for confectionery, cake dough was manufactured in the same manner as in Example 1, and baked to obtain a cake. The foaming time was not prolonged until the specific gravity reached 0.40, and the specific gravity after standing at room temperature for 30 minutes was 0.42.
Both the cake baked immediately after the cake dough production and the cake baked 30 minutes later had a flavor and texture of 3.5 points. Comparative Example 2 4.0 parts by weight of sodium caseinate was added to an aqueous solution obtained by dissolving 10.0 parts by weight of sugar in 16.0 parts by weight of water to prepare an aqueous phase, and 70.0 parts by weight of corn salad oil was added. A confectionery oil-in-water emulsion composition was obtained in the same manner as in Example 1 except for the above. Using the obtained oil-in-water type emulsion composition for confectionery, cake dough was manufactured in the same manner as in Example 1, and baked to obtain a cake. Specific gravity is 0.42 even if foaming time is extended
And the specific gravity after leaving at room temperature for 30 minutes is 0.5
It was 0. The flavor was 4.0 points for both the cake baked immediately after the cake dough production and the cake baked 30 minutes later, but the texture was 3.6 points for the cake baked immediately after the cake dough production, and 30 minutes. The cake baked later was 2.5 points. Comparative Example 3 To an aqueous solution in which 25.0 parts by weight of sugar was dissolved in 44.7 parts by weight of water, 0.3 part by weight of sodium caseinate was added to prepare an aqueous phase, and 30.0 parts by weight of corn salad oil was added. A confectionery oil-in-water emulsion composition was obtained in the same manner as in Example 1 except for the above. Using the obtained oil-in-water type emulsion composition for confectionery, cake dough was manufactured in the same manner as in Example 1, and baked to obtain a cake. It was necessary to extend the foaming time to a specific gravity of 0.40, and the specific gravity after standing at room temperature for 30 minutes was 0.50. Flavor is cake baked immediately after cake dough production,
The cake baked 30 minutes later was 4.0 points,
The texture was 3.6 for the cake baked immediately after the cake dough was manufactured.
And the cake baked after 30 minutes was 2.5 points. Comparative Example 4 To an aqueous solution in which 25.0 parts by weight of sugar was dissolved in 40.5 parts by weight of water, 4.5 parts by weight of sodium caseinate was added to prepare an aqueous phase, and 30.0 parts by weight of corn salad oil was added. A confectionery oil-in-water emulsion composition was obtained in the same manner as in Example 1 except for the above. Using the obtained oil-in-water type emulsion composition for confectionery, cake dough was manufactured in the same manner as in Example 1, and baked to obtain a cake. The foaming time was not prolonged until the specific gravity reached 0.40, and the specific gravity after standing at room temperature for 30 minutes was 0.42.
The cake baked immediately after the production of the cake dough has a flavor and texture of 3.2 points, and the cake baked 30 minutes later has a flavor of 3.
Two points and texture was 3.1 points. The composition of Examples 1 to 7 and Comparative Examples 1 to 4 is shown in Table 1, and the evaluation results are shown in Table 2.

[0014]

[Table 1]

[0015]

[Table 2]

As can be seen in Tables 1 and 2, 30.0 to 65.0% by weight of corn salad oil or rapeseed oil, sodium caseinate or calcium caseinate 0.5 to 4.0.
% By weight and sugar or glucose 15.0 to 25.0% by weight
By using the oil-in-water emulsion composition for confectionery of the present invention containing, by producing a cake dough by an all-in-mix method,
The foaming time up to a specific gravity of 0.40 is within the time required when the oil-in-water emulsion composition for confectionery is not added, and the foaming time is not extended. It only rises to 0.42. In addition, cakes baked using these cake doughs are all very good in flavor and very good to good in texture. Also,
The evaluation results of the cake baked immediately after the production of the cake dough and the cake baked after 30 minutes almost completely match, indicating that the cake dough using the oil-in-water emulsion composition for confectionery of the present invention is excellent in stability. On the other hand, when the oil-in-water type emulsion composition for confectionery of Comparative Example 1 having a low content of corn salad oil of 25.0% by weight is used, the flavor of the cake is slightly higher than usual. When the oil-in-water type emulsified composition for confectionery of Comparative Example 2 having a large content of corn salad oil and 70% by weight is used, the specific gravity of the cake dough reaches only 0.42 even if the foaming time is extended, When left at room temperature for 30 minutes, the specific gravity increases to 0.50. In addition, although the flavor of the cake is good, the texture is slightly inferior to that of the cake baked immediately after the production of the cake dough, and is close to poor in the cake baked after 30 minutes, and the cake dough is unstable. You can see that. When the oil-in-water emulsion composition for confectionery of Comparative Example 3 having a low content of sodium caseinate of 0.3% by weight is used, it is necessary to extend the foaming time to a specific gravity of 0.40, and leave it at room temperature for 30 minutes. Then, the specific gravity increases to 0.50. In addition, although the flavor of the cake is good, the texture is slightly inferior to that of the cake baked immediately after the production of the cake dough, and is close to poor in the cake baked after 30 minutes, and the cake dough is unstable. You can see that. When the oil-in-water emulsion composition for confectionery of Comparative Example 4 containing a large amount of sodium caseinate of 4.5% by weight is used, the flavor and texture of the cake are both normal.

Example 8 1,000 g of wheat starch, 1,500 g of whole egg, 1,100 g of granulated sugar, 300 g of the oil-in-water emulsion composition for confectionery obtained in Example 1 and 100 g of water were mixed in a 20-coat vertical mixer. The mixture was foamed at a high speed (300 rpm) to a specific gravity of 0.40 to obtain a cake dough. The foaming time up to a specific gravity of 0.40 was within the time required when the oil-in-water type emulsion composition for confectionery was not added, and the foaming time was not prolonged. When the obtained cake dough was left at room temperature for 30 minutes,
The specific gravity was 0.42. Immediately after cake dough production and 30
After one minute, weigh 350 g of the cake dough into a No. 6 round
The cake was obtained by baking in an 0 kW electric oven at 170 ° C. for 30 minutes. About the flavor and texture of the obtained cake,
In the same manner as in Example 1, sensory evaluation was performed in five steps by 25 panelists, and the average of the evaluation results was obtained. Both the cake baked immediately after the production of the cake dough and the cake baked 30 minutes later had a flavor and texture of 4.9. Example 9 300 g of flour, 700 g of wheat starch, 1,500 whole eggs
g, 1,100 g of granulated sugar, 300 g of the oil-in-water emulsion composition for confectionery obtained in Example 1 and 100 g of water,
Using a 0-coat vertical mixer, the foam was foamed at a high speed (300 rpm) to a specific gravity of 0.40 to obtain a cake dough. Specific gravity 0.4
The foaming time to 0 was within the time required when the oil-in-water emulsion composition for confectionery was not added, and the foaming time was not prolonged. When the obtained cake dough was left at room temperature for 30 minutes, the specific gravity became 0.42. Immediately after and 30 minutes after the production of the cake dough, the cake dough is cut into a round shape of No. 35.
Weigh 0g, 3 at 170 ℃ in 10kW electric oven
The cake was obtained by baking for 0 minutes. About the flavor and texture of the obtained cake, the sensory evaluation was performed in five steps by 25 panelists in the same manner as in Example 1, and the average value of the evaluation results was obtained. Cake baked immediately after the cake dough production, 30
The flavor and texture of all the cakes baked a minute later were 4.9 points. Example 10 Except that the amount of the oil-in-water emulsion composition for confectionery was changed to 100 g, cake dough was manufactured and the cake was baked and evaluated. There is no extension of the foaming time up to 0.40 specific gravity, and the specific gravity after leaving at room temperature for 30 minutes is 0.4.
It was 2. Cake baked immediately after cake dough production, 3
The cake baked after 0 minutes had a flavor of 4.9 points and a texture of 4.4 points. Example 11 Cake dough was manufactured and the cake was baked and evaluated in the same manner as in Example 8, except that the amount of the oil-in-water emulsion composition for confectionery was changed to 500 g. There is no extension of the foaming time up to 0.40 specific gravity, and the specific gravity after leaving at room temperature for 30 minutes is 0.4.
It was 2. Cake baked immediately after cake dough production, 3
The flavor and texture of the cake baked after 0 minutes were all 4.9 points.

Comparative Example 5 Cake dough was produced and the cake was baked and evaluated in the same manner as in Example 8 except that 350 g of flour and 650 g of wheat starch were used instead of 1,000 g of wheat starch. Was. It was necessary to extend the foaming time to a specific gravity of 0.40, and the specific gravity after standing at room temperature for 30 minutes was 0.42. The flavor was 5.0 points for both the cake baked immediately after the cake dough production and the cake baked 30 minutes later, but the texture was
The cake baked immediately after the cake dough production was 2.4 points, and the cake baked 30 minutes later was 2.0 points. Comparative Example 6 The amount of the oil-in-water emulsion composition for confectionery obtained in Example 1 was set to 7
Except having set it to 0 g, cake dough was manufactured and the cake was baked and evaluated in the same manner as in Example 8. Specific gravity 0.4
The foaming time was not prolonged to 0, and the specific gravity after standing at room temperature for 30 minutes was 0.42. The flavor was 4.7 points for both the cake baked immediately after the production of the cake dough and the cake baked 30 minutes later, but the texture was 2.5 points for the cake baked immediately after the production of the cake dough, and was 30 minutes. The cake baked later was 2.4 points. Comparative Example 7 The amount of the oil-in-water emulsion composition for confectionery obtained in Example 1 was changed to 5
A cake dough was produced and the cake was baked and evaluated in the same manner as in Example 8 except that the amount was changed to 50 g. The foaming time was not prolonged until the specific gravity reached 0.40, and the specific gravity after standing at room temperature for 30 minutes was 0.42. The flavor was 5.0 points for both the cake baked immediately after the production of the cake dough and the cake baked 30 minutes later, but the texture was 2.7 points for the cake baked immediately after the production of the cake dough, and was 30 minutes. 2.6 cakes were baked later. Comparative Example 8 Except not adding the oil-in-water type emulsion composition for confectionery obtained in Example 1, a cake dough was manufactured and the cake was baked and evaluated in the same manner as in Example 9. After foaming to a specific gravity of 0.40, the mixture was allowed to stand at room temperature for 30 minutes, and the specific gravity became 0.42. The flavor was 3.2 points for both the cake baked immediately after the cake dough production and the cake baked 30 minutes later, and the texture was 2.4 points for the cake baked immediately after the cake dough production, and the cake baked 30 minutes later. Was 2.0 points. Comparative Example 9 A cake dough was produced and the cake was baked in the same manner as in Example 9 except that 300 g of corn salad oil was added instead of the oil-in-water type emulsion composition for confectionery obtained in Example 1. , Was evaluated. Even when the foaming time was extended, the specific gravity reached only 0.89, and the specific gravity after standing at room temperature for 30 minutes was 0.92. The flavor was 1.3 for both the cake baked immediately after the cake dough production and the cake baked 30 minutes later.
The texture was 1.2 points for the cake baked immediately after the production of the cake dough, and 1.0 points for the cake baked 30 minutes later. Table 3 shows the composition of Examples 8 to 11 and Comparative Examples 5 to 9, and Table 4 shows the evaluation results.

[0019]

[Table 3]

[0020]

[Table 4]

As can be seen from Tables 3 and 4, 70 to 100% by weight of the flour in the cake was replaced with wheat starch, and the oil-in-water type for confectionery of the present invention was used per 100 parts by weight of wheat flour and wheat starch in total. When 10 to 50 parts by weight of the emulsion composition was added and the cake dough was foamed by the all-in-mix method, the foaming time up to 0.40 specific gravity was required when the oil-in-water emulsion composition for confectionery was not added. Within the time, there is no extension of the foaming time, and after leaving at room temperature for 30 minutes,
Specific gravity rises only to 0.42. In addition, cakes baked using these cake doughs are all very good in flavor and very good to good in texture. Furthermore, the evaluation results of the cake baked immediately after the production of the cake dough and the cake baked after 30 minutes completely match, indicating that the cake dough produced by the method of the present invention is excellent in stability. On the other hand, when using the composition of Comparative Example 5 in which the amount of flour replaced by wheat starch in the cake formulation is small and 65% by weight, it is necessary to extend the foaming time to a specific gravity of 0.40, The flavor of the cake is extremely good, but the texture is slightly inferior to that of the cake baked immediately after the production of the cake dough. Is unstable. The addition amount of the oil-in-water emulsion composition for confectionery is small, and 7 per 100 parts by weight of the total of flour and wheat starch
When the composition of Comparative Example 6 which is a part by weight is used, the texture of the cake becomes poor. When the addition amount of the oil-in-water emulsified composition for confectionery is large and the blend of Comparative Example 7 is 55 parts by weight per 100 parts by weight of wheat flour and wheat starch, the flavor of the cake is extremely good, but the texture is Becomes closer to bad.
When using the composition of Comparative Example 8 in which the oil-in-water emulsion composition for confectionery was not added, the flavor of the cake was normal, and the texture was 30 minutes from the degree that the cake baked immediately after the cake dough production slightly exceeded the defect. If the cake is later baked, it will be bad,
It can be seen that the cake dough is unstable. When the composition of Comparative Example 9 in which corn salad oil was added instead of the oil-in-water emulsion composition for confectionery was used, the specific gravity of the cake dough reached only 0.89 even when the foaming time was extended, and at room temperature, 3
When left for 0 minutes, the specific gravity increases to 0.92, and the flavor and texture of the cake become extremely poor. As is clear from the above evaluation results, in Examples 1 to 7 using the oil-in-water emulsion composition for confectionery of the present invention, cake dough can be manufactured by an all-in-mix method that enables continuous mass production. Although it is possible to make a cake having a good flavor and texture, in Comparative Examples 1 to 4 using an oil-in-water emulsion composition having a different composition from the oil-in-water emulsion composition for confectionery of the present invention. In addition, the stability of the cake dough may be poor, and the flavor and texture of the cake may not be good. In addition, Examples 8 to 10 according to the method for producing a cake of the present invention.
In 11, manufacture a stable cake dough, flavor,
While you can get a cake with good texture,
In Comparative Examples 5 to 9 using a method different from the method of the present invention, the foam of the cake dough may be inferior, and the flavor of the obtained cake is inferior, and the texture is particularly poor.

[0022]

According to the method for producing a cake of the present invention, which uses the oil-in-water emulsion composition for confectionery of the present invention and replaces part or all of the flour in the cake with starch, it has been conventionally impossible Cake by inmix method,
Without using an emulsifier, mass production can be performed mechanically stably.

Claims (2)

[Claims] 1. Fatty oil 30-65% by weight, caseinate 0.5
An oil-in-water type emulsifying composition for confectionery, comprising -4% by weight and 10-45% by weight of saccharide. 2. An oil-in-water type emulsifying composition for confectionery according to claim 1, wherein 70% by weight or more of the flour contained in the cake is replaced by starch, and the total weight of flour and starch is 100 parts by weight. A method for producing a cake, characterized by adding weight parts, foaming the cake dough by an all-in-mix method, and baking.