JP2001057842A - Foaming agent for cake and food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a foaming agent capable of providing cakes having excellent volume, flavor and palate feeling and improved in releasablility from a baking pot without using any emulsified fat-and-oil composition, by including a polypeptide obtained by separately hydrolyzing 7S and 11S components in soybean protein. SOLUTION: This foaming agent is obtained by including a polypeptide obtained by separately hydrolyzing 7S and 11S components in soybean protein; wherein the polypeptide satisfies the following requirements: (i) the polypeptide constituent consists mainly of a polypeptide with a molecular weight of 5,000 to 35,000 determined by SDS polyacrylamide gel (containing mercaptoethanol) electrophoresis, (ii) the main peak molecular weight of the polypeptide determined by gel filtration method is 8,000, the area with a molecular weight of 5,000 to 30,000 accounts for >=70% based on the whole peak area, and the area with a molecular weight of <5,000 accounts for <=20% based on the whole peak area, and (iii) 0.22M TCA soluble rate is 30 to 90 wt.%. It is desirable to formulate 6 to 20 pts.wt. of the foaming agent for cakes in 100 pts.wt. of wheat flour, prepare bread dough with an apparent specific gravity of <=0.6, and then bake the thus prepared dough to make cakes.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to cakes and their production, and more particularly to the use of a foaming agent for cakes comprising an emulsifier for the production of cakes having a light texture such as sponge cakes. The present invention relates to a foaming agent for cakes capable of producing cakes having excellent volume, flavor, and texture, and to cakes prepared using the same and a method for producing the same.

[0002]

2. Description of the Related Art Among cakes, sponge cakes are:
Flour, sugar, and eggs are essential components, and dairy products, oils and fats, fruits, flavors, liqueurs, baking powders (blowing agents), etc. are optionally added and added. As a manufacturing method in this case, a separate method of preparing a cake dough by whipping all eggs in advance and preparing a cake dough, dividing the eggs into egg white and yolk, whipping the egg white part to make a meringue state, and then preparing a cake dough There are three known methods: an all-in-mix method in which all ingredients are mixed together and whipped to prepare a cake dough. The former two manufacturing methods are methods that prepare using the foaming properties of the eggs themselves, but cake dough in which the specific gravity changes drastically due to fluctuations in the quality of the eggs used and the product temperature during use, etc. In the preparation of dough, many years of experience are necessary, and when dough is prepared in mass production, it is difficult to control the dough to be prepared. Therefore, these methods are mostly used for the production of sponge cakes mass-produced. It has not been.

[0003] In the all-in-mix method, the raw materials to be used are put together and mixed and whipped to prepare a dough, so that the foaming power of only eggs is insufficient, and monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester are not sufficient. A foaming emulsifier or a foamed emulsified oil / fat composition prepared by blending an emulsifier such as propylene glycol fatty acid ester or polyglycerin fatty acid ester into a sugar solution or fat and sugar solution has been used as a foaming agent for cakes. Since the all-in-mix method uses a foaming agent composed of the above-described emulsifier,
Since cake dough with stable quality can be easily prepared, it is widely used in the production of sponge cakes mass-produced. However, in a foaming agent comprising an emulsifier,
Eggs, astringency, waxy odor and other flavor problems, and the texture of the cake is a bit nervous, and the throat is poor. There is also a problem with the texture. Have problems that are likely to occur.
In addition, from the viewpoint of consumer safety in recent years, development of a highly safe foaming agent for cakes derived from natural products that replaces the use of emulsifiers has been desired.

With respect to cake materials, protein materials derived from natural products are disclosed in JP-A-1-252245 and JP-A-6-252245.
-319434, JP-A-6-62721,
JP-A-9-9860 has been reported in the past. JP-A-1-252245 discloses that a protein hydrolyzate prepared from grain protein such as wheat gluten, corn gluten, and soybean protein by an alkaline hydrolysis treatment and a combination treatment with an acid, an enzyme or a reducing agent is used for emulsifying foods. Although it is used for preparation, it is not used as a foaming agent for preparing cake dough by the all-in-mix method, and the purpose itself is different from the present invention. JP-A-6-62721 discloses wheat gluten and corn gluten having a pH of 6.
It proposes a method of preparing a sponge cake without using a foaming emulsifier by utilizing a protein fraction extracted with an acidic aqueous solution of 0 or less or an acidic alcohol solution adjusted to a 10-70% alcohol concentration. However, the cake manufacturing method is different from the all-in-mix method in the present invention because it relates to the laying method. Good results cannot be obtained by the all-in-mix method.

Japanese Patent Application Laid-Open No. Hei 6-319434 discloses a butter cake having a specific gravity of 0.75 or less, which is obtained by using a soybean protein hydrolyzate having a decomposition rate of 15 to 80% as a foaming agent, by an all-in-mix method. Is proposed. However, in this publication, the prepared dough has a specific gravity of 0.6 to 0.75 and has poor foaming properties, and is not suitable for light doughs having a specific gravity of 0.6 or less such as sponge cakes. Limited to butter cakes with heavy specific gravity and texture. Also, the soybean protein hydrolyzate to be used does not necessarily refer to a specific soybean protein hydrolyzate (active ingredient) having a wide range of enzyme hydrolyzate having a decomposition rate of 15 to 80% and a particularly wide range. In Japanese Patent Application Laid-Open No. 9-9860,
Wheat protein, soy protein, corn protein, milk protein, without using foaming emulsifier using protein hydrolyzate derived from egg white,
A method for preparing sponge cakes by an all-in-mix method is proposed. However, in this case, unless the above-mentioned protein hydrolyzate is mixed with edible oil and fat and used as an O / W type emulsified composition, the desired cake dough specific gravity cannot be prepared, and the method of using the protein hydrolyzate is limited. And the use of protein materials is not versatile. In addition, there is a problem in workability of preparing an O / W emulsion composition in advance.

[0006]

SUMMARY OF THE INVENTION The present invention provides a method for preparing a powder of protein hydrolyzate without using the above-mentioned foaming emulsifier and without mixing edible oils and fats to prepare an O / W emulsion composition. A sponge cake having a specific gravity of 0.3 to 0.6 can be prepared in a solution state by mixing and adding lightly sponge cakes. However, it is an object of the present invention to provide sponge cakes having good volume, flavor, and texture and having improved pot dropping, and a method for producing the same.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and have found that a low-denatured soybean protein containing both 7S and 11S components, which are the main constituents in soybean protein, is used as a substrate. To a two-stage enzymatic degradation reaction, ie, the 7S component by the first degradation reaction, the 11S component by the second degradation reaction, or vice versa.
A polypeptide mixture obtained by separately hydrolyzing the 1S component and the 7S component separately by the second decomposition reaction is a soy protein conventionally used as a foaming agent for cakes when sponge cakes are prepared by an all-in-mix method. The hydrolyzate has been found to have differentiated suitability, and the resulting cakes also have good volume, flavor, and texture,
In addition, the present inventors have obtained the knowledge that the dropping of the kettle can be improved, leading to the present invention.

That is, the present invention relates to 7S and 1
1S component is separately hydrolyzed and a polypeptide containing both hydrolysates, more specifically, a two-stage process using a low-denatured soybean protein containing both 7S and 11S components, which are main constituents of soybean protein, as a substrate The 7S component is decomposed by the first decomposition reaction, and the 11S is decomposed by the second decomposition reaction.
S component or vice versa by the first decomposition reaction
Component is a foaming agent for cake containing a polypeptide obtained by separately hydrolyzing the 7S component by a second decomposition reaction as an active ingredient, and more specifically, a cake containing a polypeptide having the following properties: It is a foaming agent. 1) Analysis by SDS polyacrylamide gel electrophoresis in which the polypeptide component contains mercaptoethanol, the polypeptide mainly having a molecular weight in the range of 5,000 to 35,000. 2) The polypeptide has a main peak molecular weight of about 8,000 by gel filtration, and a molecular weight range of 5,000 to 30,000.
Is 70% or more of the total peak area, and has a molecular weight of 5,
Less than 000 is 20% or less of the total peak area area. 3) The solubility of 0.22M TCA is 30 to 90%. Also, 6 to 20 parts by weight of the present foaming agent for 100 parts by weight of flour was blended and foamed by an all-in-mix method to prepare a cake dough having an apparent specific gravity of 0.6 or less. The present invention relates to baked cakes and a method for producing cakes.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The soybean protein used for selective hydrolysis is preferably undenatured or low denatured. Low-denatured defatted soybeans defatted with a solvent such as whole soybean or hexane, or soymilk or defatted soymilk obtained by extracting these with water, and further isoelectrically precipitating them with acid to recover a precipitated soybean protein Can be exemplified as a substrate. Whether or not these proteins have been denatured by heating or the like can be determined by performing differential scanning calorimetory (DSC) analysis of the proteins (Nagano et., J. Agr.
ic. Food Chem., 40, 941-944 (1992)). According to this method, for example, in the case of an undenatured isolated soybean protein, endothermic peaks derived from the 7S component and the 11S component, which are the main constituent components, are recognized, whereas the separation denatured excessively denatured. In the case of soybean protein, since no endothermic peak of the component is observed, the presence or absence of denaturation can be easily determined. Among the soybean proteins, the use of isolated soybean protein as a substrate is particularly preferred because the finally obtained polypeptide has excellent flavor and quality as a foaming agent for cakes, and low-denatured defatted soybeans (NSI 60 or more, preferably NSI 80 or more) pH 6-9, preferably
Add water 7 to 15 times in the range of pH 6.5 to 8.0, and add 60 ° C
In the following, it is preferable to extract the defatted soybean milk from which the okara component has been removed, preferably at 50 ° C. or lower, by isoelectric focusing to collect the precipitated fraction. In addition, these defatted soybeans, defatted soy milk,
The separated soybean protein obtained by decomposing or removing phytic acid which is not preferable for emulsifying property and foaming property during the preparation process is also effective for improving the quality of the foaming agent for cake.

As an example of separately hydrolyzing, first, 11S
The case where the component is selectively hydrolyzed by the first decomposition reaction is as follows. Using the above soybean protein as a substrate,
To a solution having a protein concentration of 1% to 30%, a protease is added in an amount of 0.001 to 1%, preferably 0.01 to 0.5%, based on the solid content of the substrate, and the temperature is 45 ° C or less. , Preferably at 30 to 40 ° C., pH 3.0 or less, preferably
At a pH of 1.8 to 2.5, a reaction time of less than 4 hours, preferably 10 minutes to 2 hours, at a solubility of 0.22 M TCA of 10
It is good to react until it becomes ~ 50. Reaction temperature 45 ° C
If the ratio exceeds 7S, the 7S component in addition to the 11S component is also susceptible to decomposition at the same time, making it difficult to selectively decompose the 11S component. In addition, since the decomposition product of the 11S component itself has a lower molecular weight, the foaming property is reduced, and the The quality as a foaming agent decreases.
Also, if the reaction time is too long, the decomposition product of the 11S component is further reduced in molecular weight, so that the quality is deteriorated as described above, which is not preferable. As the protease used herein, all proteases exhibiting an activity at pH 3.0 or less are suitable, and include, for example, pepsin, caspepsin derived from animals, and a series of aspartic proteases derived from microorganisms, such as Newase F,
Protease M (Amano Pharmaceutical Co., Ltd.), Sumiteam LP
Commercially available enzyme preparations such as (manufactured by Shin Nippon Chemical Co., Ltd.) can be used. Among them, pepsin is preferred.

In order to selectively hydrolyze the 7S component by the first decomposition reaction, 0.5% to 2%
For a solution having a protein concentration of 0%, the protease is used in an amount of 0.001 to 0.5%, preferably 0.1 to 0.5%, based on the solid content of the substrate.
At a reaction temperature of 50 ° C. or higher,
PH greater than pH 3.0, preferably at 55-85 ° C,
Preferably, the pH is 3.5 to 8.0, and the reaction time is shorter than 2 hours, preferably about 10 to 30 minutes.
The reaction can be carried out until the TCA solubility reaches 10 to 50%. The reaction can be carried out in the vicinity of the isoelectric point of soybean protein at pH 4 to 5. However, since the dispersibility of the substrate is remarkably reduced and the enzymatic reaction rate is deteriorated, it is not advisable to react in this pH range. The protein hydrolase used here is above 50 ° C and below 90 ° C, preferably 55-85 ° C.
It is necessary that the enzyme agent has a proteolytic activity at a temperature of ° C. These are not particularly limited in their origin such as commercially available enzyme preparations derived from plant or animal organs or microorganisms.

When the selective hydrolysis is recovered from the reaction solution after the completion of the first decomposition reaction, the pH fractionation is simple and suitable. When the selective hydrolysis of the 11S component is recovered, the pH is 3
-5, preferably in the range of pH 3.5-4.5,
When recovering the selective hydrolyzate of the S component, the pH is adjusted to pH 3 to 6, preferably pH 3.5 to 5.5, and the supernatant fraction mainly composed of the selective hydrolyzate is obtained. The sediment fraction mainly composed of the fractions is collected by centrifugation or filter press separation.

Next, the second decomposition reaction will be described. The precipitate fraction obtained by separation after the first decomposition reaction (7)
S component or a fraction rich in 11S component)
The second decomposition reaction is performed under different conditions from the first decomposition reaction.
For example, after the first decomposition reaction of the 11S component, 45
The fraction enriched in the 7S component is subjected to a second decomposition reaction at a reaction temperature higher than 0 ° C. In this case, it is particularly preferable to carry out the reaction at pH 3.0 or lower and at 50 ° C. or higher. After the first decomposition of the 7S component, the fraction rich in the 11S component undergoes a second decomposition reaction. In this case, it is particularly preferable to carry out the reaction at a pH of 3.0 or less and a reaction temperature of 45 ° C. or less. The 7S component undergoes a first decomposition reaction, and 11S
When a fraction rich in components is subjected to the second decomposition reaction, a separation operation after the first decomposition reaction is not necessarily required, and the first decomposition reaction solution can be directly transferred to the second decomposition reaction. The proteolytic enzyme used in the second decomposition reaction may have any activity at the reaction pH, and examples thereof include the aforementioned enzymes. The reaction time is a short time within 2 hours, preferably about 10 minutes to 30 minutes, and it decomposes to about 10 to 50% at a solubility of 0.22 M TCA.

In this manner, the total amount of the decomposition product obtained in the first decomposition reaction and the decomposition product obtained in the second decomposition reaction is used, or one or both of the decomposition products are purified to an arbitrary ratio of, for example, 9%. : 1 to 1: 9 to prepare a polypeptide derived from the soybean protein of the present invention. In addition, a polypeptide having good properties can be obtained in high yield by containing both hydrolysates.

The polypeptide of the present invention can be expressed as having the following physicochemical properties. 1) Analysis by SDS polyacrylamide gel electrophoresis, in which the constituent components of the polypeptide contain mercaptoethanol, are mainly a mixture of polypeptides having a molecular weight in the range of 5,000 to 35,000. 2) The main peak molecular weight is about 8,000 by the gel filtration method of the polypeptide, and the molecular weight range is 5,000 to 30,000.
Is 70% or more of the total peak area area, and the molecular weight range of less than 5,000 is 20% or less of the total peak area area. 3) The solubility of 0.22M TCA is 30 to 90%.

Analysis of the main components of the polypeptide of the present invention can be performed by a known analysis method using SDS-polyacrylamide gel electrophoresis containing mercaptoethanol (hereinafter referred to as SDS-PAGE). The molecular weight of each polypeptide can be evaluated, and quantification using a densitometer is also possible. The major components of the polypeptides of the invention typically have a molecular weight of about 10,000, about 20,000, about 25,000, about 29,000, about 3
2,000. When, for example, a fraction obtained by selectively hydrolyzing the 11S component is used in a larger amount than when all the two fractions are used, the components having a molecular weight of 10,000 increase among the above components and other components are used. For example, there are components that are somewhat difficult to appear depending on the mixing ratio of both hydrolysates.

The molecular weight of the polypeptide of the present invention was evaluated by the gel filtration method under the following conditions. Conditions) Column: SW3000XL (7.6 mm × 30 cm), manufactured by Tosoh Corporation Eluent: Eluted with a 25 mM phosphate buffer (pH 7) containing 1% SDS and 0.2 M NaCl at a flow rate of 0.8 ml / min. . Detection; absorbance at 220 nm. The sample to be analyzed is added to the above eluate at a concentration of 0.5% (0.1%).
% Mercaptoethanol), boiled for 2 minutes to completely dissolve, and used for analysis. The molecular weight was evaluated based on the elution time of a standard protein having a known molecular weight.
The polypeptide of the present invention has a molecular weight of 5,000 to 30,000 at 70% or more of the total peak area and a molecular weight of 5,0.
00 or less is 20% or less of the total peak area area.

Although the degree of hydrolysis can be determined to some extent in the above-mentioned SDS-PAGE, it can also be evaluated using the 0.22 M TCA (trichloroacetic acid) solubility, which is generally used as a protein degradation rate, as an index. The polypeptide of the present invention has a solubility of 0.22-M TCA of 30-90%, preferably 4%.
0-90% is suitable.

In the present invention, when referring to the emulsifying power, the evaluation was made by measuring the emulsifying activity. Emulsifying activity is pH
4. 1 ml of soybean oil was added to 3 ml of a sample solution (1% by weight) adjusted to pH 5.5 and pH 7, an emulsion was prepared with an ultrasonic disperser, and diluted 1000 times with a 0.1% SDS solution to obtain a solution. Turbidity (absorbance at 500 nm) was measured. In the evaluation, the higher the turbidity value, the higher the emulsifying power is judged. The emulsifying power of the polypeptide of the present invention is 0.15 or more at pH 4, preferably 0.25.
0 or more, more preferably 0.25 or more, and 0.4 at pH 5.5.
It satisfies 0 or more, preferably 0.5 or more, more preferably 0.6 or more, and at pH 7 0.8 or more, preferably 1.0 or more, more preferably 1.2 or more.

In the present invention, when reference is made to the foaming power, the evaluation was made based on the foaming capacity in an oil system and its stability. That is, 4 ml of soybean oil is added to 100 ml of a 5% by weight aqueous solution,
This was homogenized with a homogenizer (manufactured by Nippon Seiki)
The mixture was treated at 0 rpm for 1 minute, the prepared foam was transferred to a measuring cylinder, and the foam volume (ml) was measured. The stability was evaluated from the change in the foam volume (ml) immediately after foaming and left for 1 hour. Foaming power of the polypeptide of the present invention is 250 or more,
Preferably it is 300 or more, more preferably 350 or more. The above is the preparation of the polypeptide of the present invention and its properties.

The foaming agent for cakes of the present invention may be in the form of an aqueous solution, a paste, or a powder as long as it contains the polypeptide described above. The polypeptide of the present invention is used in an amount of 6 to 20 parts by weight, preferably 8 to 15 parts by weight, of the polypeptide solid per 100 parts by weight of flour. When the amount is less than 6 parts by weight, the foaming power is poor, and it is difficult to adjust the dough specific gravity to the target 0.6 or less. When the amount exceeds 20 parts by weight, the obtained foaming power does not increase, and the merit of addition is small. The characteristic flavor and bitterness of the protein can be felt, which is not preferable.

For the preparation of the cake, flour, sugar and eggs are essential, and dairy products, oils and fats, fruits, fragrances, liqueurs, baking powder (blowing agent) and the like are arbitrarily compounded and added thereto. The polypeptide of the present invention is blended and added as a foaming agent for cake, and these raw materials are put together and mixed, and the dough is whipped (all-in-mix method) using a coat mixer, a continuous whipper or the like, and foamed. The specific gravity is reduced to 0.6 or less, preferably 0.5 or less, more preferably 0.45 or less, and the cake is baked to prepare cakes (sponge cakes). Further, the foaming agent for cakes of the present invention may be used in a separate method or a joint method other than the all-in-mix method. Further, it can be used in combination with a conventional foaming emulsifier and a foaming emulsion composition.

[0023]

EXAMPLES Hereinafter, the embodiments of the present invention will be described in detail with reference to examples, but the technical scope of the present invention is not limited by these. Production Example 1 (T-1) Low-denatured defatted soybean flakes (NSI 9) manufactured by Fuji Oil Co., Ltd.
To 0), 10 times the amount of warm water at 40 ° C. was added, and the pH was adjusted to 7.0 by adding a NaOH solution. Mix this gently and add 1
The extract was extracted for a time, and separated into okara of the insoluble fraction and skim milk of the soluble fraction by a centrifuge. Hydrochloric acid was added to the obtained defatted soy milk to adjust the pH to 4.5, and the resulting protein precipitate was collected by a centrifuge to obtain a separated soy protein curd. Then
Water was added to the isolated soybean protein curd, and hydrochloric acid was added to adjust the pH to 2.0 and the isolated soybean protein to 10% by weight. To 1 L of this solution, 200 mg of pepsin (manufactured by Nippon Biocon) was added.
Hydrolysis at 30 ° C. for 30 minutes (first reaction). As a result of analyzing the reaction solution by electrophoresis, the 11S component in the soybean protein was selectively hydrolyzed, the band having the mobility corresponding to 11S disappeared, the low molecular weight peptide component derived from the 11S component, and A band having a mobility corresponding to the 7S component that had not undergone decomposition was observed. The reaction solution is pH adjusted using NaOH.
Adjust the precipitate to 4.5, and precipitate the resulting precipitate with a centrifuge.
It was separated into a supernatant fraction containing the decomposition product of the component and a precipitation fraction (undegraded fraction) rich in the 7S component. The final 0.22M TCA solubility of the reaction solution of the pepsin degradation product was 25%,
The final 0.22 M TCA solubility of the supernatant fraction after pH fractionation was 7
The volume recovery of the supernatant fraction after the pH fractionation was 2%, and the solid recovery of the supernatant fraction after the pH fractionation was 24%. 7S
The precipitated fraction (undegraded fraction) rich in the components was adjusted to pH 2.0 and a solid content of 7% by weight by adding hydrochloric acid and adding water, and 100 mg of pepsin (manufactured by Nippon Biocon) was added to 1 L of this solution.
Was added, and hydrolysis was performed again at 60 ° C. for 20 minutes (second reaction). In addition, the final 0.22 of the reaction solution after pepsin decomposition was used.
The M TCA solubility was 46%. The reaction liquid of the precipitated fraction was mixed with the supernatant fraction containing the 11S component in the entire amount, and the mixture was adjusted to pH 6.5 using a NaOH solution, sterilized by heating, spray-dried, and then the polypeptide (T -1) was prepared.
As a result of SDS electrophoresis analysis, the composition of the obtained polypeptide was found to be 90% or more in the molecular weight range of 5,000 to 35,000. As a result of gel filtration analysis, the main peak molecular weight was about 8,000, and the molecular weight range was 5,000.
Approximately 94% peak area in the range of ~ 30,000
The molecular weight of less than 5,000 was 1%. The general analysis values were as follows: crude protein 84%, ash 11%, moisture 5%
And the solubility of 0.22M TCA was 52%.

Production Example 2 (T-2) A mixture of the supernatant fraction of the first reaction and the reaction solution of the second reaction in Production Example 1 was used, and 3% by weight of the solid content thereof was hydroxylated. After adding Ca, the pH was adjusted to 6.5 using a NaOH solution, and the mixture was heated at 140 ° C. for 7 seconds at a high temperature for a short time.
The mixture was removed by centrifugation for 1 minute to obtain a mixed supernatant fraction, which was sterilized by heating and spray-dried to prepare a polypeptide (T-2). As a result of SDS electrophoresis analysis, the composition of the obtained polypeptide was 8 in the molecular weight range of 5,000 to 35,000.
More than 0% was contained. As a result of gel filtration analysis, the main peak molecular weight was about 8,000, and the molecular weight range was 5,
The peak area in the range of 000 to 30,000 is about 8
At 9%, molecular weight less than 5,000 was less than 10%.
And the general analysis values were as follows: crude protein 76%, ash 15
%, Moisture 5%, 0.22M TCA solubility 70%
Met.

Comparative Production Example 1 (t-1) Hydrochloride was added to the isolated soybean protein curd of Production Example 1 and hydrochloric acid was added thereto to prepare p.
H2.0, 10% by weight of isolated soybean protein, 200 mg of pepsin was added to 1 L of this solution, and the mixture was hydrolyzed at 60 ° C. for 2 hours. When the reaction solution was analyzed by electrophoresis, not only 11S but also 7S was decomposed. This reaction solution
The pH was adjusted to 6.5 using a NaOH solution, and the supernatant fraction was separated with a centrifuge. After sterilization by heating, spray drying was performed to obtain a polypeptide (t-1).

Comparative Production Example 2 (t-2) In the preparation of Comparative Production Example 1, a pepsin decomposition reaction solution was used.
The resulting precipitate was adjusted to pH 4.5 using a NaOH solution, and the resulting precipitate was separated into a supernatant fraction and a precipitate fraction by a centrifugal separator. The precipitate fraction was hydrolyzed, and hydrochloric acid was added to adjust the pH to 2.0 and 7. Weight percent, and add 100 mg of pepsin to 1 L of this solution,
After hydrolyzing again at 60 ° C. for 20 minutes, the mixture was mixed with the supernatant fraction to make a mixed solution, adjusted to pH 6.5 using a NaOH solution, sterilized by heating, spray-dried, and then purified. (T-2) was prepared.

Examples (Sponge cake) The parts exemplified below mean by weight. In the following dough formulation, the composition from the flour to the salt was kept constant, and the sample polypeptide was blended in four ways from 6 to 15 parts. In addition, the sample polypeptides were the polypeptides (T-1, T-2 and t-) obtained in Production Examples 1 and 2 and Comparative Production Examples 1 and 2.
1, t-2) was used as a foaming agent for cakes to prepare a sponge cake by an all-in-mix method. (Blending of dough) Soft flour 100 parts 100 parts 100 parts 100 parts Sugar 100 parts 100 parts 100 parts 100 parts Whole egg 200 parts 200 parts 200 parts 200 parts Salad oil 20 parts 20 parts 20 parts 20 parts Sorbitol 15 parts 15 parts 15 parts 15 parts 15 Part salt 1 part 1 part 1 part 1 part Sample polypeptide 6 parts 8 parts 12 parts 15 parts

(Preparation of sponge cake) First, all ingredients except salad oil were uniformly dispersed, salad oil was added thereto, and the mixture was blended with the dough. The temperature of the sponge cake was adjusted to 32 ° C. The mixture was whipped with a mixer (“Pro-KM-230” manufactured by Aikosha Seisakusho Co., Ltd.), and foamed with a target dough specific gravity of 0.45 to prepare a cake dough (all-in-mix method). However, the specific gravity of the dough is 0.4
When the number did not reach 5, the whipping was terminated at the stage of the lowest decrease, and the cake was used as cake dough. The cake is made of dough 280
g was baked at 160 ° C. for 30 minutes and allowed to cool to room temperature, and then the volume of the sponge cake, the state of dropping in the kettle, the texture, and the flavor were evaluated. The texture of the cake is ◎ (very good), ○ (good), △ (slightly poor), ×
(Inferior).

[0029]

[Table 1] Specific gravity of cake dough and quality evaluation of sponge cake

Production Example 1 (T-1): 8 parts or more, Production Example 2
(T-2) can be adjusted to a cake dough specific gravity of 0.5 or less in 6 parts, the sponge cake after baking does not fall in the kettle, has a good flavor, and is contained in the mouth seen when using an emulsifier. It was possible to prepare a sponge cake by the all-in-mix method, which had no sticky feeling and good texture. Also,
The volume of the sponge cake was not at all inferior to that obtained when a commonly used foaming emulsifier was used. On the other hand, in Comparative Production Example 1 (t-1) and Comparative Production Example 2 (t-2), the specific gravity of the dough was reduced to about 0.65 by the blending of about 8 parts, respectively, but 6 parts or less, or 12 parts or more. On the contrary, the specific gravity of the cake dough became high, and the sponge cake after baking could be prepared only in a state of poor volume and sponge texture, and a good sponge cake could not be obtained.

Comparative Production Example 3 (t-3) In addition to the soybean protein hydrolyzate, a wheat protein hydrolyzate was prepared by the following method. Dilute hydrochloric acid was gradually added to 440 g of wheat raw gluten to disperse the gluten dispersion,
0 g was adjusted. Next, 400 mg of pepsin (manufactured by Nippon Biocon) was added to the dispersion, and the pH was 2.2 and the temperature was 40 ° C.
For 24 hours. After the reaction, the pH was adjusted to 5 using NaOH, and the supernatant fraction was collected by centrifugation.
By spray drying, 72 g of a wheat protein hydrolyzate (t-3) was obtained.

(Preparation of sponge cake) In the above-mentioned dough composition, wheat protein hydrolyzate (t
In the case where 8 parts of -3) are directly added (the present production method), an O / W emulsion composition is prepared in advance using a wheat protein hydrolyzate (t-3), salad oil and water, and a wheat protein hydrolyzate is prepared. (T
A comparison was made in the case where the O / W emulsion composition was added so as to become 8 parts as -3). Wheat protein hydrolyzate (t-
3) 39.8 parts of water was added and dissolved in 29.8 parts of water. The temperature was raised to 50 ° C., and then 35.1 parts of corn salad oil was added and mixed and stirred to obtain an O / W emulsion composition. It was adjusted. In this case, the salad oil in the dough formulation was reduced to 12 parts. This is an amount reduced from 20 parts because 8 parts of salad oil is present in the O / W emulsion composition. Adjustment of the sponge cake was performed in the same manner as described above.

[0033]

[Table 2] Specific gravity of cake dough and quality evaluation of sponge cake

In the O / W emulsion composition method, a relatively good sponge cake could be prepared, but in the all-in-mix method of the present method in which t-3 was directly introduced, a good sponge cake could not be prepared. Was.

[0035]

According to the present invention, it has become possible to provide sponge cakes by an all-in-mix method without using a foaming emulsifier containing an emulsifier and an emulsified oil / fat composition. In addition, the product of the present invention uses an edible oil and fat to O / W
Since an effective effect is exhibited even if it is not prepared in the form of a type emulsion composition, it can be used without any limitation on the workability of preparing the emulsion composition and the compounding of the cake and is effective.

Continued on the front page (72) Inventor Kazunobu Tsumura 4-3 Kinudai, Yawaharamura, Tsukuba-gun, Ibaraki Prefecture Inside Tsukuba Research & Development Center, Fuji Oil Co., Ltd. Address F-term in the Fuji Oil Research and Development Center, Tsukuba (reference) 4B014 GB12 GE05 GG02 GG13 GG18 GL09 GP04 4B032 DB06 DG02 DK21 DL02 DP12 DP40

Claims (4)

[Claims] 1. A foaming agent for cake containing a polypeptide obtained by separately hydrolyzing the 7S and 11S components in soybean protein. 2. A foaming agent for cake containing a polypeptide derived from the 7S and 11S components and having the following properties. 1) Analysis by SDS polyacrylamide gel electrophoresis in which the polypeptide component contains mercaptoethanol, the polypeptide mainly having a molecular weight in the range of 5,000 to 35,000. 2) The polypeptide has a main peak molecular weight of about 8,000 by gel filtration, and a molecular weight range of 5,000 to 30,000.
Is 70% or more of the total peak area, and has a molecular weight of 5,
Less than 000 is 20% or less of the total peak area area. 3) The solubility of 0.22M TCA is 30 to 90%. 3. The foaming agent for cake according to claim 1 or 2 is blended in an amount of 6 to 20 parts by weight with respect to 100 parts by weight of flour and foamed by an all-in-mix method to have an apparent specific gravity of 0.6 or less. Cakes prepared from cake dough and baked. 4. The foaming agent for cake according to claim 1 or 2 is blended in an amount of 6 to 20 parts by weight with respect to 100 parts by weight of flour and foamed by an all-in-mix method to have an apparent specific gravity of 0.6 or less. A method for producing cakes, comprising preparing cake dough and baking it.