JP2003038099A - Oil in water-type emulsion composition for confectionery and method for manufacturing cake by using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil in water-type emulsion composition with which a foam-type cake having excellent flavor and taste, and containing no emulsifying agent or only a small amount of emulsifying agent can be manufactured in a stable state on a large scale, and further to provide a method for manufacturing a cake by using the oil in water-type emulsion composition for confectionary. SOLUTION: An oil in water-type emulsion composition for confectionary composed mainly of 25-65 wt.% of an oil, 0.5-15 wt.% of a whey protein and 5.0-50 wt.% of a saccharide, and contains no emulsifying agent. An oil in water- type emulsion composition for confectionary further containing 0.1-7 wt.% of one or more kinds of emulsifying agents selected from a group consisting of lecithins, sorbitan fatty acid esters, sucrose fatty acid esters and polyglycerin fatty acid esters besides that emulsion composition.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD [0001] The present invention does not contain an emulsifier, which is used for foam type cakes such as a co-standing method of foaming whole eggs and a separate method of foaming egg white. Alternatively, the present invention relates to an oil-in-water type emulsified composition for confectionery having a low content of an emulsifier and a method for producing a cake using the same.

[0002]

2. Description of the Related Art Originally, a foam-type cake is made by frothing whole eggs together with sugar and adding wheat flour and fats and oils to it, and whipping egg white and sugar into meringue. It is manufactured by a separate method in which this is added to egg yolk dough containing sugar, flour and the like. Cakes made by these methods are characterized by a good egg flavor and a good melt in the mouth. The characteristics of the cake manufacturing method and the cake made by the Kyoritsu method and the separate method are
It depends strongly on the foaming properties of the egg and the cake bubbles created. Since these effervescent products are obtained by interfacial denaturation of egg protein, their bubbles are extremely weak and easily defoamed by mixing fats and oils and flour, which are essential for cakes. It is necessary to have the skill to mix uniformly in a short time so as not to break the air bubbles. Furthermore, the obtained cake dough must be baked within a short time because the air bubbles will collapse with the passage of time.
There is also a problem that the workability is very low, such as the fact that a large amount of cake dough cannot be made.

In order to solve such problems, a small-quantity production maker has a high level of cake-making skill, and although the productivity is deteriorated, cake dough is produced with a small amount of preparation and the cake dough is produced more frequently. We have dealt with the instability of the fabric. On the other hand, mass-produced manufacturers tend to lack skilled workers, and because the cake dough is unstable with the above method, it is difficult to mass-produce co-standing cakes or bespoke cakes. All-in-mix using materials containing a large amount of 15-20% by weight of an emulsifying agent called a functional emulsified fat and materials containing a large amount of 10-15% by weight of an emulsifying agent called a fluid shortening for confectionery. Method to produce dough by the powder method or post-powder method to supplement workability, proficiency and cake dough stability to make cake dough with a large amount of preparation at a time, or to make continuous cake dough with a continuous mixer, etc. This is done by producing a large amount of dough using a machine. However, the cake produced by foaming the cake dough with a material containing a large amount of such an emulsifier has a drawback that the good egg flavor and texture of the cake are lost due to the brassiness and bitterness derived from the emulsifier. .

[0004] In response to the environment of such a mass-produced cake manufacturer, consumers have become more oriented toward natural products, tend to prefer foods with less additives, and strictly demand better melting and flavoring. It has become impossible to satisfy consumers with conventional foaming agents containing large amounts of emulsifiers, foamable emulsified fats, and cakes using fluid shortening for confectionery. Therefore, in order to stably and inexpensively provide consumers with a cake having a small amount of food additives such as an emulsifier and having excellent flavor and texture, it is necessary to use a cake-making method or a separate method, which is the original method of making a cake. , Without using a large amount of emulsifier
There is a demand for a confectionery material that enables mass production. As described above, as a method for producing a mass-produced cake, the all-in-mix method, which is batch-preparation, has been generally used as a principle. In order to manufacture a cake dough by the all-in-mix method, the dough cannot be foamed unless a large amount of an emulsifier having an excellent foaming property such as glycerin fatty acid ester or propylene glycol fatty acid ester is blended as described above. However, when a large amount of the foaming agent (emulsifier) is used as described above, the acridity and astringency peculiar to the emulsifier remain in the cake, which is not good. Therefore, as a material for a cake excellent in flavor and texture of a cake prepared by the oil-in-mix method, for example, a technique of utilizing the foaming property of a hydrolyzed protein instead of a foaming agent is known. There is.

JP-A-9-9860 discloses an oil-in-water type of one or more selected from hydrolysates of proteins such as wheat protein, soybean protein, corn protein, milk protein and egg white. As a material made into an emulsion, use this,
A technique is disclosed in which a cake can be prepared by the all-in-mix method without using other emulsifiers. Further, for example, Japanese Patent Application Laid-Open No. 2001-57842 discloses a technique in which a polypeptide obtained by separately hydrolyzing specific 7S and 11S components in soybean protein is used as a foaming agent for cake. It is known that the hydrolyzate of protein is superior in foamability than protein, and the above-mentioned technique is a technique for producing a cake that can be prepared by the all-in-mix method based on these findings, This is a technique that utilizes the foaming properties of protein degradation products. Further, in the above method, since a specific protein hydrolyzate is used, it is not versatile, and in order to obtain high foamability, the amount of the protein hydrolyzate in the cake is, for example, 100 parts by weight of flour. Therefore, it has to be increased to 6 to 20 parts by weight, and in some cases, the proteolytic product to be used is liable to have an odor and an astringent taste, and there is a problem that a cake having a good flavor cannot be produced. These technologies have a technical idea that stabilizes the foaming of eggs and enables mass production in a collaborative method or a separate method that utilizes the original foaming property of eggs derived from egg protein or egg yolk. different.

[0006] Furthermore, as for the kyo-standing method, for example, in Japanese Patent Laid-Open No. 6-62721, grain protein is added as p.
A technique for producing a cake using a specific protein extracted with an acidic aqueous solution of H 6.0 or less and / or an aqueous solution having an alcohol concentration of 10 to 70% by weight as a foaming aid is disclosed. However, this technique has a problem that it does not have versatility because it requires a specific processed protein, or it does not correspond to the addition of fats and oils necessary for cakes, so that cakes can be stably mass-produced by the Kyoritsu method. The current situation is that it has not reached this point.

As a cake material using protein, for example, JP-A-6-269244 discloses an oil-in-water emulsion containing processed chicken egg and whey protein. It is disclosed that when the cake dough produced by the all-in-mix method is baked using the cake dough, it becomes a cake that is difficult to fall down in the kiln and has an excellent volume.
Furthermore, in JP-A-10-88184, glycerin fatty acid ester, organic acid glycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, processed chicken egg and milk protein, and further as an emulsifier. A foamable emulsified oil / fat composition using stearoyl calcium lactate, lecithin, etc. is disclosed. Furthermore, a whipped emulsion composition for cake using vegetable oils and fats such as corn oil, safflower oil, and salad oil, and those obtained by hydrolyzing proteins such as wheat protein, soybean protein, corn protein, milk protein and egg white. It is disclosed. It is disclosed that when a cake dough produced by the all-in-mix method using these emulsions is baked, it becomes a cake that is excellent in volume that does not easily fall in the kiln and that has a good mouth-feeling. These techniques are also materials for all-in-mix that utilize the foaming property of the emulsifier, and are for improving the physical properties or further increasing the foaming property of the emulsifier by using the processed egg and the decomposed product of protein. Therefore, in these techniques, a foaming emulsifier such as a monoglycerin fatty acid ester, an organic acid monoglycerin ester, a polyglycerin fatty acid ester is an essential component, and as described above, finally, the taste of the emulsifier or the like is reduced. As for the deterioration of, there are some problems that cannot be avoided. Therefore, in mass production of cake, do not adopt the all-in-mix method that uses a lot of foaming agents as before, and do not use an emulsifier,
Or, the present condition is that the confectionery materials that can be used for mass production by the collaborative method or the separate method that utilizes the foaming property of egg protein with a very small amount of emulsifier have not yet been fully satisfied. .

[0008]

The object of the present invention is to utilize the foaming property of egg protein, to use no emulsifier, or to use a very small amount of emulsifier to make a large amount and stable cake dough of the co-orientation method or bespoke method. Another object of the present invention is to provide an oil-in-water type emulsion composition for confectionery, which enables the production of a cake and has a good flavor and texture of the obtained cake. Further, another object of the present invention is to provide a method for producing a cake using the above oil-in-water type emulsion composition for confectionery.

[0009]

Means for Solving the Problems As a result of intensive studies for solving the above-mentioned problems, the present inventors have found that an oil-in-water emulsion composition containing a specific amount of oil / fat, whey protein and sugar is used. The inventors have found that the cake dough prepared by the co-standing method or the separate method becomes extremely stable and have a good cake flavor and texture, and have completed the present invention. That is, the present invention is the following (1) to (4). (1) Oil 25 to 65% by weight, whey protein 0.5 to 1
An oil-in-water emulsion composition for confectionery, which comprises 5% by weight and 5.0-50% by weight of sugar as main components. (2) Furthermore, lecithin, sorbitan fatty acid ester,
0.1 to 7% by weight of one or more emulsifiers selected from the group consisting of sucrose fatty acid esters and polyglycerin fatty acid esters is contained (1)
The oil-in-water emulsion composition for confectionery according to 1. (3) The oil-in-water type emulsified composition for confectionery according to (1) or (2) above, which is for foam-type cakes such as a collocation method using wheat flour, eggs and sugar, or a separate method. (4) In a foam-type cake using wheat flour such as the method of co-orientation or the method of separate production, the oil-in-water emulsion composition for confectionery according to the above (1) or (2) is mixed with flour 1
A method for producing a cake, which comprises adding 5 to 20 parts by weight to 00 parts by weight to prepare a cake dough and baking it.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The oil-in-water emulsion composition for confectionery according to the present invention comprises 25 to 65% by weight of oil and fat, 0.5 to 15 whey protein.
It is characterized in that the main components are weight% and sugars 5.0 to 50% by weight. The oil-in-water type emulsion composition for confectionery of the present invention further comprises, in addition to the above components, one or two emulsifiers selected from the group consisting of lecithin, sorbitan fatty acid ester, sucrose fatty acid ester and polyglycerin fatty acid ester.
It is characterized by containing 0.1 to 7% by weight of at least one species.
Fats and oils used in the oil-in-water emulsion composition for confectionery of the present invention, fats and oils generally used for foods can be used, for example, corn oil, rapeseed oil, soybean oil salad oil and white squeezing oil, and Examples thereof include vegetable oils and fats such as palm oil, animal fats and oils such as lard, lard, beef tallow, and fish oils, hydrogenated hydrogenated oils and fats of these oils, fractionated oils of which compositions have been separated, ester-esterified ester oils, and the like. Furthermore, synthetic oils using refined fatty acids and the like (for example, medium chain fatty acid triglyceride = MC
T) and the like. Among these oils and fats, it is desirable to suppress the total melting point of the oils and fats to 20 ° C. or less from the viewpoints of inhibiting the inhibition of oocyte foaming by the oils and preventing the defoaming of the obtained air bubbles. Examples of these fats and oils include corn salad oil, corn white squeezing oil, and rapeseed white squeezing oil. The blending amount of fats and oils in the oil-in-water type emulsion composition for confectionery of the present invention is 25 to 65% by weight, more preferably 30 to 50%.
% By weight. If the amount of fat or oil is less than 25% by weight, the texture of the cake becomes hard, and if it is more than 65% by weight,
The emulsified state of the oil-in-water type emulsified composition for confectionery deteriorates and the stability of the cake dough decreases.

The whey protein used in the present invention is not limited to its type and salt, and examples thereof include cheese whey protein obtained during cheese production, whey protein concentrate such as whey protein obtained during casein production, and An isolated whey protein obtained by separating and purifying these can be mentioned. The above whey proteins can be used alone or in combination of two or more. The amount of whey protein is
It is 0.5 to 15% by weight, more preferably 1 to 10% by weight in the oil-in-water emulsion composition for confectionery of the present invention. If the content of whey protein is less than 0.5% by weight, it is difficult to keep the air bubbles of the egg stable and the stability of the cake dough is poor. When the content of whey protein exceeds 15% by weight, the viscosity of the oil-in-water emulsion composition for confectionery is significantly increased, and coagulation occurs due to protein denaturation due to heat sterilization, and the protein concentration in the cake increases, and The texture becomes hard. Where whey protein is
It has the effect of stabilizing the foaming property of egg protein, and its blending amount is preferably selected depending on the balance with the presence or absence of an emulsifier described below and the amount thereof. When no emulsifier is used, the amount of whey protein is preferably 5 to 15% by weight, depending on the amount, from the viewpoint of stability of foaming and the like. When using an emulsifier,
From the viewpoint of stability of foaming and the like, it is desirable that the whey protein content be 1 to 7% by weight.

The sugar used in the present invention is not particularly limited, and examples thereof include polysaccharides such as dextrin and oligosaccharides; disaccharides such as maltose and sucrose; glucose and fructose monosaccharides; A reducing sugar can be mentioned. It is also possible to blend starches such as corn starch, potato starch, tapioca starch, wheat starch and the like, and modified starches obtained by pre-gelatinizing, oxidizing, cross-linking phosphoric acid, etherifying, etc., but poor emulsification due to gelatinization of starch. In order to prevent solidification and solidification, the addition ratio of starch is preferably 3% by weight or less. To improve the emulsified state of the oil-in-water emulsion composition for confectionery, pectin, agar, xanthan gum, guar gum, tamarind seed gum, locust bean gum,
Thickening polysaccharides such as carrageenan can also be added as necessary. With respect to the amount of the thickening polysaccharide, the total amount of the thickening polysaccharide is 0.01 to 1% by weight, preferably 0, from the viewpoint of thickening at the time of blending, heat when burning the final product, and melting in the mouth of the final product. It is desirable that the content is 0.05 to 0.2% by weight. The amount of sugar in the oil-in-water emulsion composition for confectionery is 5.0 to
The content is 50% by weight, and if it is less than 5.0% by weight, the heat denaturation of the compounded whey protein cannot be protected, resulting in protein coagulation and accompanying emulsion destruction. If the blending amount exceeds 50% by weight, the emulsified state of the oil-in-water type emulsion composition for confectionery of the present invention deteriorates, the bubbles of eggs are defoamed, and the dough stability decreases.

Examples of emulsifiers used in the oil-in-water emulsion composition for confectionery include lecithin, sorbitan fatty acid ester, sucrose fatty acid ester, and polyglycerin fatty acid ester. The type and HLB value of these emulsifiers are not particularly limited, but an HLB value of 7 to 1 is preferable.
It is 6. In addition, as an emulsifier, monoglycerin monofatty acid ester, glycerin organic acid ester and propylene glycol fatty acid ester have a high foaming property and inhibit the foaming of the egg itself in the foam type cake to reduce the original texture and flavor of the cake. It cannot be used because it invites. The compounding amount of the emulsifier of the oil-in-water emulsion composition for confectionery of the present invention is
The amount is 0.1 to 7% by weight, preferably 0.5 to 5% by weight, and more preferably 1 to 4% by weight. Compounding amount 0.1
When it is less than 7% by weight, it is less effective in preventing aging and suppressing gluten formation in wheat flour, and when it is more than 7% by weight, the original good flavor and melting in the mouth cannot be obtained. Here, the emulsifier acts as an emulsifier of the oil-in-water emulsion, but at the same time as described above, during the subsequent cake production,
It exerts the effect of stabilizing the foaming property of egg protein. Therefore, the blending amount of the emulsifier is preferably selected according to the balance with the blending amount of whey protein as described above. When the emulsifier is present as described above, 1 to 7% by weight of whey protein and 0.1 wt% of the emulsifier are used. ~ 7 wt% is more desirable.

If desired, a protein other than whey protein or a material containing a protein may be used in the oil-in-water type emulsion composition for confectionery of the present invention. For example, egg white protein,
Processed egg products, caseinate, gelatin, soy protein, soy protein isolate, proteins such as wheat protein; and peptides obtained by decomposing these with an enzyme or an acid / alkali, skim milk powder, whole milk powder can be blended. The amount added is 0 to 2% by weight, preferably 0 to 0.5% by weight. Further, in order to dissolve salts such as calcium contained in various proteins, chelating agents such as phosphate and citrate may be added. The amount of these chelating agents added is 0.05 to 0.1.
Weight percent is preferred.

As a method for producing an oil-in-water emulsion composition for confectionery, sugar and whey protein are added to water, and phosphate or citrate is added if necessary, and the mixture is heated to 70 to 80 ° C. and dissolved to form an aqueous phase portion. A method of gradually adding oils and fats to this to obtain an oil-in-water type emulsion is mentioned. As the emulsifying machine used at that time, for example, a commonly used emulsifying machine such as a homogenizer, a homomixer, or an ajihomomixer can be used.

The oil-in-water type emulsion composition for confectionery of the present invention is added to the cake in an amount of 5 to 20 parts by weight based on 100 parts by weight of wheat flour. If the amount is less than 5 parts by weight, the effect of improving the stability of the cake dough is weak, and if the amount of addition exceeds 20 parts by weight, the effect of improving the stability of the cake dough cannot be obtained in accordance with the amount, and the emulsifier is also used. In the case of the oil-in-water type emulsified composition for confectionery containing the present invention, the emulsifier content is increased, and the flavor and texture of the cake are deteriorated.

The method of making cakes of the present invention using the oil-in-water type emulsion composition for confectionery and the method of making them separately will be described. For example, in the case of the Kyoritsu method, an oil-in-water emulsion composition for confectionery is mixed with whole eggs and sugar, and the mixture is foamed with a vertical mixer or the like, and flour and fats and oils are added thereto to form a cake dough. Also, regarding the separate method, egg yolk,
Blend the sugar and the oil-in-water type emulsion composition for confectionery of the present invention, and foam by a vertical mixer or the like, and then mix egg white and sugar-foamed meringue separately, then add flour and fat and cake. Use the dough. In the separate method, the flour may be added first to the product obtained by foaming the egg yolk, sugar and the oil-in-water type emulsion composition for confectionery of the present invention.

The oil-in-water emulsion composition for confectionery according to the present invention is, for example, a steam cake, a sponge cake, a snack cake,
It can be used for cakes such as chiffon cakes and semi-raw confectionery, and has excellent foaming properties and stability of the dough, and the resulting cake has a large volume and is suitable for producing a cake with a good mouth-feeling texture. The cake material used in the method for producing a cake of the present invention is not particularly limited, in addition to essential components such as flour, sugar, and eggs, but further includes an expanding agent, a coloring agent, a spice and a liqueur, and a seasoning, if necessary. It can be blended.

[0019]

The oil-in-water type emulsion composition for confectionery according to the present invention comprises:
An oil-in-water emulsion composition comprising a specific content of fats, whey proteins and sugars, and the oil-in-water emulsion composition for confectionery of the present invention further comprises a specific content of fats, whey proteins, sugars and emulsifiers. It is an oil-in-water emulsion composition and is a liquid that is easy to handle. Further, according to the present invention, by using a specific amount of the oil-in-water type emulsified composition for confectionery of the present invention, a large amount of foam type cakes such as the Kyoritsu method and the separate method, which conventionally required skill and were difficult to mass-produce. Since the cake can be produced and does not contain an emulsifier or has a small emulsifier content, a cake having an excellent flavor can be easily prepared.

[0020]

The present invention will be described in more detail with reference to the following examples. The test methods and evaluation methods used are shown below. 1. <Evaluation of the state of the oil-in-water type emulsion composition for confectionery> The state of the obtained oil-in-water type emulsion composition for confectionery was evaluated in five levels. Evaluation 5 points; no separation, very smooth and excellent in dispersibility 4 points; no separation and good dispersibility, 3 points; no separation, but slightly hard and slightly low dispersibility, 2 Point: Some separation, and / or slightly hard and low dispersibility. 1 point; Separation, and / or hard, poor dispersibility.

2. <Evaluation of Stability of Prepared Cake Dough> The stability of the prepared cake dough was evaluated by measuring specific gravity. That is, the specific gravity was measured by the following method immediately after producing the cake dough and when the dough was left for 30 minutes. That is, the dough was uniformly placed in a 100 ml container, and the dough specific gravity was calculated from the weight of the dough. (Measurement temperature 23 ° C) 3. Evaluation of Cake The baked cake volume (rapeseed seed replacement method), flavor, and texture were evaluated. That is, the cake obtained is 2
A panel of 0 people sampled and sensory-tested, and the flavor and texture were sensory-evaluated by the following 5 grades. The evaluation criteria are as follows. The table shows the average value of 20 people.

Examples 1 to 3 Oil-in-water type emulsion compositions for confectionery having the compositions shown in Table 1 were prepared by the following method. That is, 0.5 wt% to 15.0
Weight% whey protein was added to water, and heated and dissolved at 70 ° C. for 30 minutes to prepare an aqueous phase portion. The corn salad oil was heated to 65 ° C., added to the water phase portion, preliminarily emulsified at 65 ° C. for 15 minutes, and then using a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.),
An emulsification treatment was performed at 10,000 rpm for 10 minutes to obtain an oil-in-water emulsion composition for confectionery. Examples 4 to 6 The composition shown in Table 1, that is, the content of corn salad oil was 2
The oil-in-water type emulsion composition for confectionery was prepared under the same conditions as in Example 1 so that the content was 5.0% by weight to 65.0% by weight. Examples 7 to 9 Compositions shown in Table 2, that is, an oil-in-water type emulsified composition for confectionery were prepared under the same conditions as in Example 1 such that the content of sugar (sorbitol) was 5.0% by weight to 50.0% by weight. It was prepared in.

Comparative Examples 1 to 4 The composition shown in Table 2, that is, the content of corn salad oil was 2
The oil-in-water emulsion composition for confectionery was prepared under the same conditions as in Example 1 so as to be 0% by weight and 70% by weight (Comparative Examples 1 and 2). Also, the content of corn salad oil was 45% by weight, and the whey protein was 0.3% by weight (Comparative Example 3).
An oil-in-water type emulsified composition for confectionery was prepared under the same conditions as in Example 1 so as to be 0% by weight (Comparative Example 4). Comparative Examples 5 and 6 Compositions shown in Table 2, that is, an oil-in-water emulsion composition for confectionery were prepared so that the content of sugar (sorbitol) was 3% by weight (Comparative Example 5) and 55% by weight (Comparative Example 6). It was prepared under the same conditions as in Example 1.

Example 10 An oil-in-water emulsion composition for confectionery having the composition shown in Table 3 was prepared by the following method. That is, 10.0% by weight of whey protein was added to water and heated and dissolved at 70 ° C. for 30 minutes to prepare an aqueous phase portion. Add 0.1% by weight lecithin to corn salad oil, heat and dissolve at 70 ° C, add to the aqueous phase and add 15 ° C at 65 ° C.
After preliminarily emulsifying for minutes, the emulsion treatment was carried out in the same manner as in Example 1 to obtain an oil-in-water type emulsified composition for confectionery. Example 11 The composition shown in Table 3 was added, and 0.1% by weight of sorbitan monostearate was added to prepare the same conditions as in Example 10. Example 12 Prepared under the same conditions as in Example 10 except that 0.1% by weight of decaglycerin monooleate was added in the composition shown in Table 3. Example 13 An oil-in-water emulsion composition for confectionery having the composition shown in Table 3 was prepared by the following method. That is, 10.0 wt% whey protein, 0.5 wt% sucrose stearate (LH
The B value of 15) was added to water, and the mixture was heated and dissolved at 70 ° C. for 30 minutes to obtain an aqueous phase portion. Heat the corn salad oil to 70 ° C,
The mixture was added to the aqueous phase portion and pre-emulsified at 65 ° C. for 15 minutes, and then emulsified in the same manner as in Example 1 to obtain an oil-in-water type emulsion composition for confectionery.

Example 14 The composition shown in Table 3, that is, 0.5% by weight of decaglycerin monostearate was added to water to prepare the same conditions as in Example 13. Example 15 Composition shown in Table 3, ie 4.0% by weight of sucrose stearate is added to water and 1.0% by weight of lecithin and 2.0% by weight of sorbitan monooleate are added to corn salad oil. It melt | dissolved and it prepared on the conditions similar to Example 13.

Comparative Examples 7 and 8 Oil-in-water type emulsion compositions for confectionery having the compositions shown in Table 4 were prepared by the following method. That is, 10.0% by weight of whey protein was added to water, and heated and dissolved at 70 ° C. for 30 minutes to prepare an aqueous phase portion. Glycerin monostearate or propylene glycol monostearate was added to corn salad oil, heated and dissolved at 70 ° C, added to the aqueous phase portion, preliminarily emulsified at 65 ° C for 15 minutes, and then emulsified in the same manner as in Example 1 for confectionery. An oil-in-water emulsion composition for use was obtained. Comparative Examples 9 and 10 Compositions shown in Table 4, that is, 10.0% by weight of whey protein and sucrose stearate HLB value 15 were added to water.
It was heated and dissolved at 70 ° C. for 30 minutes to obtain an aqueous phase portion. Glycerin monostearate or lecithin was added to corn salad oil and dissolved by heating at 70 ° C.
After preliminarily emulsifying for 5 minutes, it was emulsified in the same manner as in Example 1 to obtain an oil-in-water emulsion composition for confectionery.

Comparative Example 11 The composition shown in Table 4, that is, 10.0% by weight of soybean protein decomposition product was added to water and dissolved at 70 ° C. to obtain an aqueous phase part. Heat corn salad oil to 65 ° C, add to the water phase and add 15 ° C at 65 ° C.
After preliminarily emulsifying for minutes, it was prepared under the same conditions as in Example 1.

COMPARATIVE EXAMPLE 12 The composition shown in Table 4, ie, 10.0% by weight of whey protein,
4.0 wt% sucrose stearate HLB value 1
5 was added to water, and the mixture was heated and dissolved at 70 ° C. for 30 minutes to prepare an aqueous phase part. Glycerin monostearate and sorbitan monostearate were added to corn salad oil in an amount of 6.0% by weight, heated and dissolved at 70 ° C., added to the water phase portion and pre-emulsified at 65 ° C. for 15 minutes, and then the same as Example 1. Was prepared under the conditions of, and cooled to 30 ° C. to stabilize the crystals of the emulsifier.

Next, a cake was produced using the emulsions of Examples 1 to 15 and Comparative Examples 1 to 12 obtained above and evaluated. First, the obtained oil-in-water type emulsified composition for confectionery was used to prepare cake dough by the simultaneous method, and the dough stability was investigated by measuring the specific gravity of the dough by the above-mentioned measuring method. Then, the cake was baked under the conditions described below, and the cake volume and flavor and texture were evaluated. The method for producing the cake is as follows. That is, a cake dough was produced by the simultaneous stand method using a 20-coat vertical mixer. That is 180 whole eggs
0 g, 1200 g of granulated sugar, and 150 g of an oil-in-water emulsion composition for confectionery were foamed at a high speed with a 20-coat vertical mixer to a specific gravity of 0.35, and 1000 g of flour, 200 g of melted butter and 100 g of water were added and mixed at low speed for 30 seconds. The cake dough is made into a No. 6 round shape with 350
g Weigh in 30 at 170 ℃ in a 10 kW electric oven
It was baked for a minute to obtain a cake. Cake production recipe 1; (g) Wheat flour; 1000 Raw whole chicken eggs; 1800 Granulated sugar; 1200 Emulsion; 150 Water; 100 Butter; 200 Cake production results according to the above recipe 1 are shown in Tables 1, 2, and 3.
And 4 are shown.

[0030]

[Table 1]

[0031]

[Table 2]

[0032]

[Table 3]

[0033]

[Table 4]

Examples 16 and 17 and Comparative Examples 13 to 15 Cake doughs were prepared with the cake formulation shown in Table 5 by the co-standing method using a 20 coat vertical mixer. That is 180 whole eggs
0 g, 1200 g of granulated sugar, 50 g or 200 g of an oil-in-water emulsion composition for water confectionery were foamed with a 20-coat vertical mixer at a high speed to a specific gravity of 0.35, and flour 1000 was added.
g, 200 g of melted butter and 100 g of water are added and mixed at a low speed for 30 seconds to prepare a cake dough. The cake dough thus obtained is weighed in 350 g in a No. 6 round mold and baked in a 10 KW electric oven at 170 ° C. for 30 minutes to form a cake. Obtained. Cake manufacturing recipe 2; (g) Soft flour; 1000 Raw whole chicken eggs; 1800 Granulated sugar; 1200 Emulsion; 0-250 water; 100 Butter; 200 Here, in Example 16, the emulsion of Example 1 was 50 g (5 weight). Part), Example 17 is 200 g (2
0 parts by weight), Comparative Example 13 is 40 g of the emulsion of Example 1.
(4 parts by weight), Comparative Example 14 is 250 g (25
(Parts by weight) and Comparative Example 15 are blanks that do not use the emulsion.

[0035]

[Table 5]

Examples 18, 19 Using the oil-in-water type emulsion composition for confectionery obtained in Examples 1 and 15, a cake was prepared according to the formulation of Formulation 3 by a separate method and evaluated. That is, 600 g of egg yolk, 600 g of granulated sugar, and 150 g of an oil-in-water emulsion composition for water confectionery were foamed at a high speed to a specific gravity of 0.50 with a 20-coat vertical mixer to obtain an egg yolk dough. 1200 g of egg white and 600 g of granulated sugar are bubbled to a specific gravity of 0.18 to give meringue,
Combine with the above yolk dough by hand, add 1000 g of flour, 200 g of corn salad oil, 100 g of water, and mix by hand to make a cake dough.
Weighing 0g, 3 at 170 ℃ in 10kW electric oven
A cake was obtained by baking for 0 minutes. Cake manufacturing recipe 3; (g) Soft flour; 1000 egg yolk; 600 granulated sugar; 600 emulsion; 150 egg white; 1200 granulated sugar; 1200 water; 100 corn salad oil; 200 Here, as an emulsion, Example 18 is Example 1. 150 g (15 parts by weight) of the emulsion of Example 15 and 150 g (15 parts by weight) of the emulsion of Example 15 in Example 19.

[0037]

[Table 6]

As is clear from the above evaluation results, Examples 1 to 15 using the oil-in-water emulsion composition within the range of the oil-in-water emulsion composition for confectionery according to the present invention are the same as the stand-up method or the separate method. It can be seen that the stability of the foam type cake dough was improved, mass production was possible, and a cake having a good flavor and texture was produced. On the other hand, Comparative Examples 1 to 1 using the oil-in-water emulsion composition which is outside the scope of the present invention
No. 2 was inferior in cake dough stability, cake flavor and texture. Also, regarding the method for producing the cake of the present invention, Examples 16 to 19 in which a predetermined amount of the oil-in-water emulsion of Example 1 or the oil-in-water emulsion of Example 15 was used could produce good cakes. On the other hand, Comparative Examples 13 to 15, which were out of the predetermined amount range of Example 1, were inferior in stability of cake dough, cake flavor and texture. In particular, in general mass production, the cake dough can be set to bake the cake in about 30 minutes after preparation, but for example, in Comparative Examples 1 to 3,
In 5, 6, 11, and 15, the specific gravity changed significantly,
It can be seen that the specific gravity of the dough changes between the beginning and the end of production, causing variations in cake products.

Claims (4)

[Claims] 1. Oil and fat 25 to 65% by weight, whey protein 0.5
An oil-in-water emulsion composition for confectionery, characterized in that the main components are -15% by weight and 5.0-50% by weight of sugar. 2. Further, 0.1 to 7% by weight of one or more emulsifiers selected from the group consisting of lecithin, sorbitan fatty acid ester, sucrose fatty acid ester and polyglycerin fatty acid ester is contained. The oil-in-water emulsified composition for confectionery according to claim 1. 3. The oil-in-water emulsified composition for confectionery according to claim 1 or 2, wherein the confectionery is for a foam-type cake prepared by a co-standing method or a separate method using wheat flour, eggs and sugar. 4. A foam-type cake using wheat flour according to the co-orientation method or the separate method, wherein the oil-in-water type emulsified composition for confectionery according to claim 1 is mixed with flour 1
A method for producing a cake, which comprises adding 5 to 20 parts by weight to 00 parts by weight to prepare a cake dough and baking it.