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

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

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Publication number
JP2003038099A
JP2003038099A JP2001228886A JP2001228886A JP2003038099A JP 2003038099 A JP2003038099 A JP 2003038099A JP 2001228886 A JP2001228886 A JP 2001228886A JP 2001228886 A JP2001228886 A JP 2001228886A JP 2003038099 A JP2003038099 A JP 2003038099A
Authority
JP
Japan
Prior art keywords
oil
cake
weight
confectionery
water
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2001228886A
Other languages
Japanese (ja)
Inventor
Makoto Akiyama
真 秋山
Masao Yamanaka
正夫 山中
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NOF Corp
Original Assignee
NOF Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by NOF Corp filed Critical NOF Corp
Priority to JP2001228886A priority Critical patent/JP2003038099A/en
Publication of JP2003038099A publication Critical patent/JP2003038099A/en
Pending legal-status Critical Current

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  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

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

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【発明の属する技術分野】本発明は、全卵を起泡させて
調製する共立て法や卵白を起泡させて調製する別立て法
等のフォームタイプケーキ類に用いる、乳化剤を含まな
いか、若しくは乳化剤の含量の少ない製菓用水中油型乳
化組成物及びそれを用いたケーキの製造方法に関する。
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】[0002]

【従来の技術】本来、フォームタイプのケーキは、全卵
を砂糖と共に起泡させ、これに小麦粉や油脂類を加える
ことによって造られる共立て法と、卵白と砂糖とを起泡
しメレンゲとし、これを砂糖や小麦粉等を含む卵黄生地
に加える別立て法によって製造される。これら製法によ
って作られるケーキは、良好な卵の風味と、良好な口溶
けを有することを特徴としている。共立て法や別立て法
におけるケーキ類の製造方法やできたケーキの特徴は、
卵の起泡性やできたケーキ気泡に強く依存している。こ
れら卵起泡物は卵蛋白質の界面変性によって得られるた
め、その気泡は極めて弱く、ケーキに不可欠な油脂や小
麦粉の混合によって容易に消泡するので、ケーキ生地製
造者はこれらケーキ原材料を全卵の気泡を壊さないよう
に短時間に且つ均一に混合する熟練性が必要となる。更
に得られたケーキ生地は時間の経過にともなっても気泡
が崩壊するため、短時間の内に焼成しなければならず、
大量にケーキ生地を造ることができない等、作業性も非
常に低いといった問題点も抱えている。
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.

【0003】この様な問題点に対し、少量生産メーカー
では高いケーキ製造熟練者を有し、生産性は悪化するも
のの、少ない仕込量でケーキ生地を製造し、ケーキ生地
の製造頻度を上げてケーキ生地の不安定さをカバーし対
応してきた。一方、大量生産メーカーでは熟練者が不足
しがちであり、さらに前記の方法ではケーキ生地が不安
定なので、共立てケーキや別立てケーキを大量生産する
ことが困難であり、起泡剤や起泡性乳化脂と言われる乳
化剤が15〜20重量%と大量に含まれた素材や製菓用
流動状ショートニングと言われる10〜15重量%の大
量な乳化剤が含まれた素材を用いて、オールインミック
ス法や後粉法で生地を製造する方法を採用して、作業
性、熟練性及びケーキ生地安定性を補い、一度に大量の
仕込みでケーキ生地を製造したり、連続ミキサー等の連
続ケーキ生地製造機を用いて大量に生地を製造すること
で対応している。しかしながら、この様な乳化剤を多量
に含む素材によってケーキ生地を起泡させ製造したケー
キは、乳化剤に由来するしゅうれん味や苦味によってケ
ーキ本来の良好な卵風味や食感を失う欠点を有してい
る。
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】この様なケーキ大量生産メーカーの環境に
対して、消費者は天然物指向を高め、より添加物の少な
い食品を好む傾向や、より良好な口溶けや風味を厳しく
要求するようになり、従来の乳化剤を多量に含む起泡剤
や起泡性乳化脂、及び製菓用流動状ショートニングを用
いたケーキでは消費者を満足させることはできなくなっ
てきた。したがって、乳化剤などの食品添加物が少なく
且つ風味、食感に優れたケーキを安価に安定的に消費者
に提供するためには、ケーキ本来の製法である共立て法
や別立て法のように、多量の乳化剤を使用しなくても、
大量生産を可能とする製菓用素材が要望されている。前
記のように従来、大量生産のケーキの製造方法として
は、一括仕込みであるオールインミックス法が原則とさ
れている。オールインミックス法でケーキ生地を製造す
るには、前記のようにグリセリン脂肪酸エステルやプロ
ピレングリコール脂肪酸エステル等の起泡性の優れた乳
化剤を大量に配合しないと、生地を起泡させることがで
きない。しかし、前記のように起泡剤(乳化剤)を多量
に使用すると、乳化剤特有のエグ味や渋味がケーキに残
り、おいしくないことが問題となっていた。そこで、オ
イルインミックス法で調製されたケーキの風味や食感に
優れケーキ用の素材としては、例えば、起泡剤の代わり
に蛋白質の加水分解物の起泡性を利用する技術が知られ
ている。
[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.

【0005】特開平9−9860号公報には、小麦蛋
白、大豆蛋白、とうもろこし蛋白、乳蛋白及び卵白等の
蛋白質の加水分解物より選ばれた1種又は2種以上と油
脂とを水中油型乳化液とさせた素材とし、これを用い、
他の乳化剤を用いないでオールインミックス法でケーキ
を調製できる技術が開示されている。また例えば、特開
2001−57842号公報には、大豆蛋白質の中の特
定7Sおよび11S成分を別途加水分解して得られるポ
リペプチドをケーキ用起泡剤として使用する技術が開示
されている。蛋白質よりも蛋白質の加水分解物が起泡性
に優れることが知られており、前記の技術は、これらの
知見に基づいて、オールインミックス法で調製が可能と
するケーキ製造する技術であり、蛋白分解物の起泡性を
利用する技術である。また前記の方法では、特定の蛋白
加水分解物を使用するので汎用性がなく、さらに、高い
起泡性を得るためには、ケーキへの蛋白分解物の配合量
が例えば小麦粉100重量部に対して、6〜20重量部
と多くしなければならず、場合によっては、使用する蛋
白分解物の臭味やエグ味が発生しやすく、風味良好なケ
ーキを作ることができないなど問題があった。これらの
技術は、卵蛋白や卵黄に由来する卵本来の起泡性を利用
する共立て法や別立て法において、卵の起泡を安定化さ
せて、大量生産を可能とする技術思想とは異なる。
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】またさらに、共立て法については、例え
ば、特開平6−62721号公報には、穀物蛋白質をp
H6.0以下の酸性水溶液および/またはアルコール濃
度10〜70重量%の水溶液で抽出した特定の蛋白質を
起泡助剤として、ケーキを製造する技術が開示されてい
る。しかし、この技術では、特定の処理した蛋白質が必
要で汎用性がない、あるいはケーキに必要な油脂添加に
対応していない、などの問題があり、共立て法でケーキ
を安定して大量生産するまでには至っていないのが現状
である。
[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.

【0007】また、蛋白質を利用したケーキ用素材とし
ては、例えば、特開平6−269244号公報には、加
工鶏卵および乳清蛋白を含む水中油型乳化物が開示され
ており、その乳化物を用いてオールインミックス法で製
造したケーキ生地を焼成した場合には、窯落ちし難いボ
リュームに優れたケーキとなることが開示されている。
またさらに、特開平10−88184号公報には、加工
鶏卵と乳蛋白さらに乳化剤としてグリセリン脂肪酸エス
テル、有機酸グリセリン脂肪酸エステル、プロピレング
リコール脂肪酸エステル、ポリグリセリン脂肪酸エステ
ル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステ
ル、ステアロイル乳酸カルシウム、レシチン等を使用す
る起泡性乳化油脂組成物が開示されている。またさら
に、コーン油、サフラワー油、サラダ油等の植物油脂
と、小麦蛋白、大豆蛋白、とうもろこし蛋白、乳蛋白お
よび卵白等の蛋白質を加水分解したものを用いたケーキ
用起泡性乳化組成物が開示されている。これらの乳化物
を用いてオールインミックス法で製造したケーキ生地を
焼成した場合には、窯落ちし難いボリュームに優れ、口
溶けのよい食感の優れたケーキとなることが開示されて
いる。これらの技術は、やはり、乳化剤の起泡性を利用
したオールインミックス用素材であり、加工鶏卵、蛋白
質の分解物の利用により物性の改良あるいは乳化剤の起
泡性をさらに高めるためである。したがって、これらの
技術では、モノグリセリン脂肪酸エステル、有機酸モノ
グリセリンエステル、ポリグリセリン脂肪酸エステル等
の起泡性乳化剤を必須成分とするもので、前記のように
最終的には、乳化剤等の呈味の悪化については、避けら
れない等の問題がある。したがって、ケーキの大量生産
において、これまでのような起泡剤を多く用いるオール
インミックス法を採用しないで、乳化剤を使用しない、
又は極少ない乳化剤の配合量で卵蛋白の起泡性を生かす
共立て法や別立て法で大量生産に対応させることのでき
る製菓用素材は未だ必ずしも十分満足できるまでに至っ
ていないのが現状である。
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】[0008]

【本発明が解決しようとする課題】本発明の目的は、卵
蛋白の起泡性を生かし、乳化剤を使用しない、又は極少
量の乳化剤で共立て法や別立て法のケーキ生地を大量且
つ安定に製造することを可能とし、また得られたケーキ
の風味、食感が良好な製菓用水中油型乳化組成物を提供
することにある。さらに、本発明の別の目的は、前記の
製菓用水中油型乳化組成物を用いたケーキの製造方法を
提供することにある。
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】[0009]

【課題を解決するための手段】本発明者らは、前記の問
題点を解決するために鋭意検討した結果、油脂とホエー
蛋白及び糖質を特定量含む水中油型乳化組成物を用いる
ことで、共立て法や別立て法にて調製されたケーキ生地
が極めて安定になり、且つ良好なケーキの風味や食感と
なることを見い出し、本発明を完成するに至った。すな
わち本発明は、以下の(1)〜(4)である。 (1) 油脂25〜65重量%、ホエー蛋白0.5〜1
5重量%、糖質5.0〜50重量%を主成分とすること
を特徴とする製菓用水中油型乳化組成物。 (2) さらにレシチン、ソルビタン脂肪酸エステル、
ショ糖脂肪酸エステルおよびポリグリセリン脂肪酸エス
テルからなる群より選ばれる乳化剤1種又は2種以上を
0.1〜7重量%含有することを特徴とする前記(1)
に記載の製菓用水中油型乳化組成物。 (3) 製菓用が、小麦粉、卵、糖を用いる共立て法ま
たは別立て法等のフォームタイプケーキ用である前記の
(1)または(2)に記載の製菓用水中油型乳化組成
物。 (4) 共立て法または別立て法等の小麦粉を用いるフ
ォームタイプケーキにおいて、前記の(1)または
(2)に記載の製菓用水中油型乳化組成物を、小麦粉1
00重量部に対して5〜20重量部を添加しケーキ生地
を調製し、焼成することを特徴とするケーキの製造方
法。
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】[0010]

【発明の実施の形態】本発明の製菓用水中油型乳化組成
物は、油脂25〜65重量%、ホエー蛋白0.5〜15
重量%、糖質5.0〜50重量%を主成分とすることを
特徴とする。また本発明の製菓用水中油型乳化組成物
は、前記成分にさらにレシチン、ソルビタン脂肪酸エス
テル、ショ糖脂肪酸エステルおよびポリグリセリン脂肪
酸エステルからなる群より選ばれる乳化剤1種または2
種以上を0.1〜7重量%含有することを特徴とする。
本発明の製菓用水中油型乳化組成物に使用される油脂
は、食品用に一般的に使用される油脂が使用可能で、例
えば、コーン油、菜種油、大豆油のサラダオイルおよび
白絞油、及びパーム油等の植物性油脂や乳脂、豚脂、牛
脂及び魚油等の動物性油脂及びこれら油脂を水素添加し
た硬化油、組成を分別した分別油、エステル交換したエ
ステル油等が挙げられる。さらに、精製した脂肪酸等を
用いた合成油(例えば中鎖脂肪酸トリグリセリド=MC
T)等が挙げられる。これらの油脂のうち、油脂による
卵起泡の阻害を抑制し、また得られた気泡の消泡を防止
する点から、油脂トータルの上昇融点を20℃以下に抑
えることが望ましい。これらの油脂の例としては、コー
ンサラダオイル、コーン白絞油、菜種白絞油等が挙げら
れる。本発明製菓用水中油型乳化組成物中の油脂の配合
量は、25〜65重量%、より好ましくは、30〜50
重量%である。油脂の配合量が、25重量%未満ではケ
ーキの食感が硬くなり、65重量%より多い場合には、
製菓用水中油型乳化組成物の乳化状態が悪化しケーキ生
地の安定性が低下する。
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.

【0011】本発明に用いるホエー蛋白としては、その
種類や塩に限定されるものではなく、例えば、チーズ製
造時に得られるチーズホエー蛋白、カゼイン製造時に得
られるホエー蛋白等のホエー蛋白濃縮物、及びこれらを
分離精製した分離ホエー蛋白を挙げることができる。前
記のホエー蛋白は、1種単独で、又は2種以上を組み合
わせて使用することができる。ホエー蛋白の配合量は、
本発明製菓用水中油型乳化組成物中に0.5〜15重量
%、より好ましくは、1〜10重量%である。ホエー蛋
白の配合量が0.5重量%未満では卵の気泡を安定に保
つことが困難となりケーキ生地の安定性に劣る。またホ
エー蛋白の配合量が15重量%を超えると製菓用水中油
型乳化組成物の増粘が著しく、また加熱殺菌による蛋白
変性で凝固物が発生したり、ケーキ中の蛋白質濃度が高
まり、ケーキの食感が硬くなる。ここでホエー蛋白は、
卵蛋白の起泡性を安定化させる効果を有するもので、そ
の配合量は、後記の乳化剤の有無やその量とのバランス
により選択されることが望ましい。乳化剤を全く使用し
ない場合においては、その量にもよるがホエー蛋白の配
合量は、5〜15重量%とすることが起泡の安定性等の
観点から望ましい。乳化剤を使用する場合においては、
ホエー蛋白の配合量は、1〜7重量%とすることが起泡
の安定性等の点から望ましい。
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.

【0012】本発明に用いる糖質としては、特に限定さ
れず、例えば、デキストリン、オリゴ糖の様な多糖;マ
ルトース、シュークロース等の2糖類;グルコース、フ
ラクトースの単糖類;及びこれらを水素添加した還元糖
を挙げることができる。またコーンスターチ、馬鈴薯澱
粉、タピオカスターチ、小麦澱粉等の澱粉;及びこれら
をα化、酸化、燐酸架橋化、エーテル化等した加工澱粉
を配合することも可能であるが、澱粉の糊化による乳化
不良や固化を防ぐため澱粉の添加比率は3重量%以下が
好ましい。さらに製菓用水中油型乳化組成物の乳化状態
を改善する為に、ペクチン、寒天、キサンタンガム、グ
アガム、タマリンド種子ガム、ローカストビーンガム、
カラギーナン等の増粘多糖類を必要に応じ配合すること
もできる。増粘多糖類の配合量については、配合時の増
粘や最終商品焼成時の火通り、最終製品の口溶けの観点
から、増粘多糖類の合計で0.01〜1重量%、好まし
くは0.05〜0.2重量%であることが望ましい。製
菓用水中油型乳化組成物中の糖質の配合量は、5.0〜
50重量%であり、5.0重量%未満では配合されたホ
エー蛋白の熱変性を保護できず蛋白凝固やそれに伴う乳
化破壊を招く。50重量%を超える配合量では、本発明
製菓用水中油型乳化組成物の乳化状態が悪化し、卵の気
泡を消泡し生地安定性が低下する。
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.

【0013】製菓用水中油型乳化組成物に用いる乳化剤
としては、レシチン、ソルビタン脂肪酸エステル、ショ
糖脂肪酸エステル、ポリグリセリン脂肪酸エステルを挙
げることができる。これらの乳化剤の種類やHLB値に
は、特に限定されないが、好ましくは、HLB値7〜1
6である。また乳化剤として、モノグリセリンモノ脂肪
酸エステル、グリセリン有機酸エステルおよびプロピレ
ングリコール脂肪酸エステルは、高い起泡性を有し、フ
ォームタイプケーキにおける卵自身の起泡を阻害しケー
キ本来の食感や風味を低下を招くため使用できない。本
発明の製菓用水中油型乳化組成物の乳化剤の配合量は、
0.1〜7重量%、好ましくは、0.5〜5重量%、さ
らに好ましくは、1〜4重量%である。配合量が0.1
重量%未満では老化防止や小麦粉のグルテン形成抑制に
効果が少なく、7重量%を超える場合には、ケーキ本来
の良好な風味、口溶けを得ることができなくなる。ここ
で、乳化剤は水中油型乳化液の乳化剤として作用する
が、同時に前記のように次のケーキ製造時においては、
卵蛋白の起泡性を安定化する効果を発揮する。そのた
め、乳化剤の配合量は、前記のようにホエー蛋白の配合
量とのバランスによって選択されることが望ましく、前
記のように乳化剤がある場合は、ホエー蛋白1〜7重量
%、乳化剤0.1〜7重量%がより望ましい。
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.

【0014】本発明の製菓用水中油型乳化組成物には必
要に応じホエー蛋白以外の蛋白質、又は蛋白質を含む素
材を使用することも可能であり、例えば、卵白蛋白質、
卵加工品、カゼイン塩、ゼラチン、大豆蛋白質、分離大
豆蛋白質、小麦蛋白質等の蛋白質;及びこれらを酵素又
は酸アルカリで分解処理したペプチドや、脱脂粉乳、全
脂粉乳を配合することができ、その添加量は0〜2重量
%、好ましくは0〜0.5重量%配合される。また、各
種蛋白に含まれるカルシウム等の塩類を溶解するために
リン酸塩やクエン酸塩等のキレート剤を添加することも
できる、これらキレート剤の添加量は0.05〜0.1
重量%が好ましい。
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.

【0015】製菓用水中油型乳化組成物の製造方法とし
ては、水に糖質とホエー蛋白を加え必要に応じリン酸塩
又はクエン酸塩を加えて70〜80℃に加熱溶解し水相
部とし、これに油脂を徐々に加えて水中油型の乳化液と
する方法が挙げられる。その際に用いる乳化機として
は、例えば、ホモジナイザー、ホモミキサーあるいはア
ジホモミキサーの様な一般的に使用される乳化機が用い
られる。
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.

【0016】本発明の製菓用水中油型乳化組成物は、ケ
ーキに小麦粉100重量部に対して5〜20重量部配合
される。その配合量が5重量部未満ではケーキ生地の安
定性向上効果が希薄であり、20重量部を超える配合量
では、配合量に応じたケーキ生地の安定性向上効果が得
られず、また、乳化剤を含む本発明製菓用水中油型乳化
組成物の場合には、乳化剤含量の増加となり、ケーキの
風味や食感を悪化させる。
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.

【0017】製菓用水中油型乳化組成物を用いる本発明
のケーキ製造方法についての共立て法、および別立て法
について説明する。例えば共立て法については、製菓用
水中油型乳化組成物を、全卵、砂糖と共に配合し、縦型
ミキサー等で起泡させ、これに小麦粉、油脂類を加えて
ケーキ生地とする。また、別立て法については、卵黄、
砂糖と本発明製菓用水中油型乳化組成物を配合し、縦型
ミキサー等で起泡させ、これと別に卵白と砂糖を起泡さ
せたメレンゲとを混合させた後、小麦粉、油脂を添加し
ケーキ生地とする。別立て法において、小麦粉は、卵
黄、砂糖及び本発明製菓用水中油型乳化組成物を起泡さ
せたものに先に添加することも可能である。
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.

【0018】本発明の製菓用水中油型乳化組成物は、例
えば、蒸しケーキ、スポンジケーキ、スナックケーキ、
シーフォンケーキ、半生菓子等のケーキに使用でき、生
地の起泡性や安定性に優れ、できたケーキのボリューム
が大きく、口溶けのよい食感に優れたケーキを製造する
のに適する。本発明のケーキの製造方法に用いるケーキ
材料は、小麦粉、砂糖、卵等の必須成分の他に、特に限
定されないが、さらに必要に応じ膨張剤、着色料、香料
及び香辛料やリキュール、調味料を配合することができ
る。
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】[0019]

【発明の効果】本発明の製菓用水中油型乳化組成物は、
特定含有量の油脂、ホエー蛋白、糖質からなる水中油型
乳化組成物であり、さらに本発明の製菓用水中油型乳化
組成物は、特定含有量の油脂、ホエー蛋白、糖質および
乳化剤からなる水中油型乳化組成物であり、取り扱いや
すい液状である。さらに本発明によれば、本発明の製菓
用水中油型乳化組成物を特定量使用することにより、従
来熟練を要し大量生産が困難であった共立て法や別立て
法といったフォームタイプケーキを大量生産することを
可能とし、かつ乳化剤を含有しない、又は少ない乳化剤
含量でケーキができるので、容易に優れた風味のケーキ
を作ることができる。
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】[0020]

【実施例】以下、実施例により本発明をより具体的に説
明する。次に用いた試験方法、評価方法を示す。 1.<製菓用水中油型乳化組成物の状態の評価> 得られた製菓用水中油型乳化組成物の状態を5段階で評
価した。評価5点;分離がなく、かつ非常に滑らかで分
散性に優れる、4点;分離がなく、かつ分散性が良好で
ある、 3点;分離はないが、やや硬く分散性が若干低い、 2点;やや分離がある、及び又はやや硬く分散性が低
い、 1点;分離がある、及び又は硬く分散性に劣る。
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.

【0021】2.<調製したケーキ生地の安定性の評価
> 調製したケーキ生地の安定性の評価は、比重を測定して
調べた。すなわち、ケーキの生地を作製した直後および
30分間生地を放置した場合の比重を次の方法により測
定した。すなわち、100mlの容器に生地を均一にと
り、その生地の重量から生地比重を算出した。(測定温
度23℃) 3.ケーキの評価 焼成したケーキのボリューム(菜種種子置換法)および
風味、食感を評価した。すなわち、得られたケーキを2
0名のパネルが試食して官能検査を行い、風味、食感を
次の5段階評価で官能評価を行った。評価基準は下記の
通りである。表には20人の平均値で示す。
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.

【0022】実施例1〜3 表1に示す組成で製菓用水中油型乳化組成物を次の方法
により調製した。すなわち、0.5重量%から15.0
重量%のホエー蛋白を水に添加し、70℃で30分間加
熱溶解し水相部とした。コーンサラダオイルを65℃に
加熱し、水相部に加え65℃で15分間予備乳化した
後、ホモミキサー(特殊機化工業(株)製)を用いて、
10000rpmで10分間乳化処理し、製菓用水中油
型乳化組成物を得た。 実施例4〜6 表1に示す組成、即ちコーンサラダオイルの含有量が2
5.0重量%〜65.0重量%になるように製菓用水中
油型乳化組成物を実施例1と同様の条件で調製した。 実施例7〜9 表2に示す組成、即ち糖質(ソルビトール)の含量が
5.0重量%〜50.0重量%となるように製菓用水中
油型乳化組成物を実施例1と同様の条件で調製した。
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.

【0023】比較例1〜4 表2に示す組成、即ちコーンサラダオイルの含有量が2
0重量%、70重量%になるように製菓用水中油型乳化
組成物を実施例1と同様の条件により調製した(比較例
1、2)。またコーンサラダオイルの含有量を45重量
%としホエー蛋白を0.3重量%(比較例3)、18.
0重量%(比較例4)となるように製菓用水中油型乳化
組成物を実施例1と同様の条件にて調製した。 比較例5、6 表2に示す組成、即ち糖質(ソルビトール)の含有量が
3重量%(比較例5)、55重量%(比較例6)になる
ように製菓用水中油型乳化組成物を実施例1と同様の条
件により調製した。
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.

【0024】実施例10 表3に示す組成で製菓用水中油型乳化組成物を次の方法
により調製した。即ち、10.0重量%のホエー蛋白を
水に添加し、70℃で30分間加熱溶解し水相部とし
た。コーンサラダオイルに0.1重量%のレシチンを添
加し70℃にて加熱溶解し、水相部に加え65℃で15
分間予備乳化した後、実施例1と同様に乳化処理し製菓
用水中油型乳化組成物を得た。 実施例11 表3に示す組成で、0.1重量%のソルビタンモノステ
アレートを添加し実施例10と同様の条件により調製し
た。 実施例12 表3に示す組成で、0.1重量%のデカグリセリンモノ
オレートを添加し実施例10と同様の条件により調製し
た。 実施例13 表3に示す組成にて製菓用水中油型乳化組成物を次の方
法により調製した。すなわち、10.0重量%のホエー
蛋白、0.5重量%のショ糖ステアリンエステル(LH
B値15)を水に添加し、70℃で30分間加熱溶解し
水相部とした。コーンサラダオイルを70℃に加熱し、
水相部に加え65℃で15分間予備乳化した後、実施例
1と同様に乳化処理し製菓用水中油型乳化組成物を得
た。
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.

【0025】実施例14 表3に示す組成、即ち0.5重量%のデカグリセリンモ
ノステアレートを水に添加し、実施例13と同様の条件
にて調製した。 実施例15 表3に示す組成、即ち4.0重量%のショ糖ステアリン
酸エステルを水に添加し、1.0重量%のレシチン及び
2.0重量%のソルビタンモノオレートをコーンサラダ
オイルに添加溶解し実施例13と同様の条件により調製
した。
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.

【0026】比較例7、8 表4に示す組成で製菓用水中油型乳化組成物を次の方法
により調製した。すなわち、10.0重量%のホエー蛋
白を水に添加し、70℃で30分間加熱溶解し水相部と
した。コーンサラダオイルにグリセリンモノステアレー
ト又はプロピレングリコールモノステアレートを添加し
70℃にて加熱溶解し、水相部に加え65℃で15分間
予備乳化した後、実施例1と同様に乳化処理し製菓用水
中油型乳化組成物を得た。 比較例9、10 表4に示す組成、即ち10.0重量%のホエー蛋白、シ
ョ糖ステアリン酸エステルHLB値15を水に添加し、
70℃で30分間加熱溶解し水相部とした。コーンサラ
ダオイルにグリセリンモノステアレート又はレシチンを
添加し70℃で加熱溶解して、水相部に加え65℃で1
5分間予備乳化した後、実施例1と同様に乳化処理し製
菓用水中油型乳化組成物を得た。
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.

【0027】比較例11 表4に示す組成、即ち10.0重量%の大豆蛋白分解物
を水に添加後70℃で溶解し水相部とした。コーンサラ
ダオイルを65℃に加熱し、水相部に加え65℃で15
分間予備乳化した後、実施例1と同様の条件により調製
した。
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.

【0028】比較例12 表4に示す組成、即ち10.0重量%のホエー蛋白、
4.0重量%のショ糖ステアリン酸エステルHLB値1
5を水に添加し、70℃で30分間加熱溶解し水相部と
した。コーンサラダオイルにグリセリンモノステアレー
ト、ソルビタンモノステアレートをそれぞれ6.0重量
%添加し70℃で加熱溶解して、水相部に加え65℃で
15分間予備乳化した後、実施例1と同様の条件で調製
し、30℃まで冷却し乳化剤の結晶を安定化させ調製し
た。
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.

【0029】次に前記の得られた実施例1〜15および
比較例1〜12の乳化液を用いてケーキを製造して評価
した。まず、得られた製菓用水中油型乳化組成物は、共
立て法によりケーキ生地を調製し、前記の測定方法によ
り生地の比重を測定することにより生地安定性を調べ
た。その後、後記の条件でケーキを焼成し、ケーキボリ
ューム、風味食感を評価した。ケーキの製造方法は次の
とおりである。すなわち、20コート縦型ミキサーを用
い共立て法にてケーキ生地を製造した。即ち全卵180
0gとグラニュー糖1200g、製菓用水中油型乳化組
成物150gを20コート縦型ミキサーにて高速で比重
0.35まで起泡させ、小麦粉1000g、溶かしバタ
ー200g、水100gを加え低速で30秒間混合しケ
ーキ生地とし、得られたケーキ生地を6号丸型に350
g計り入れ、10KW電気オーブンにて170℃で30
分間焼成しケーキを得た。 ケーキ製造処方1;(g) 小麦粉 ;1000 生全鶏卵 ;1800 グラニュー糖;1200 乳化液 ; 150 水 ; 100 バター ; 200 以上の処方1によりケーキ製造した結果を表1、2、3
および4に示す。
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】[0030]

【表1】 [Table 1]

【0031】[0031]

【表2】 [Table 2]

【0032】[0032]

【表3】 [Table 3]

【0033】[0033]

【表4】 [Table 4]

【0034】実施例16、17、比較例13〜15 表5に示すケーキ配合にて20コート縦型ミキサーを用
い共立て法にてケーキ生地を製造した。即ち全卵180
0gとグラニュー糖1200g、水製菓用水中油型乳化
組成物50g又は200gを20コート縦型ミキサーに
て高速で比重0.35まで起泡させ、小麦粉1000
g、溶かしバター200g、水100g、を加え低速で
30秒間混合しケーキ生地とし、得られたケーキ生地を
6号丸型に350g計り入れ、10KW電気オーブンに
て170℃で30分間焼成しケーキを得た。 ケーキ製造処方2;(g) 薄力粉 ;1000 生全鶏卵 ;1800 グラニュー糖;1200 乳化液 ;0〜250 水 ; 100 バター ; 200 ここで、実施例16は実施例1の乳化液が50g(5重
量部)、実施例17は実施例1の乳化液が200g(2
0重量部)、比較例13は実施例1の乳化液が40g
(4重量部)、比較例14が実施例1の250g(25
重量部)、比較例15が乳化液を用いないブランクであ
る。
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】[0035]

【表5】 [Table 5]

【0036】実施例18、19 実施例1及び15で得られた製菓用水中油型乳化組成物
を用いて、処方3のケーキ配合にて別立て法にてケーキ
を調製し評価した。すなわち、卵黄600gとグラニュ
ー糖600g、水製菓用水中油型乳化組成物150gを
20コート縦型ミキサーにて高速で比重0.50まで起
泡させ卵黄生地とした。卵白1200g、グラニュー糖
600gとを比重0.18まで起泡させメレンゲとし、
先の卵黄生地と手で合わせ、小麦粉1000g、コーン
サラダオイル200g、水100g、を加え手で混合し
ケーキ生地とし、得られたケーキ生地を6号丸型に30
0g計り入れ、10KW電気オーブンにて170℃で3
0分間焼成しケーキを得た。 ケーキ製造処方3; (g) 薄力粉 ;1000 卵黄 ; 600 グラニュー糖 ; 600 乳化液 ; 150 卵白 ;1200 グラニュ糖 ;1200 水 ; 100 コーンサラダ油; 200 ここで乳化液としては、実施例18は実施例1の乳化液
150g(15重量部)、実施例19は実施例15の乳
化液を150g(15重量部)用いた。
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】[0037]

【表6】 [Table 6]

【0038】以上の評価結果から明らかなように、本発
明の製菓用水中油型乳化組成物の範囲にある水中油型乳
化組成物を用いた実施例1〜15は、共立て法や別立て
法といったフォームタイプケーキ生地の安定性を改善し
大量生産を可能とし、且つ良好な風味、食感を呈するケ
ーキを作ることができたことがわかる。一方、本発明の
範囲外である水中油型乳化組成物を用いた比較例1〜1
2は、ケーキ生地の安定性や、ケーキの風味、食感が劣
った。また、本発明ケーキの製造方法についても、実施
例1の水中油型乳化液や実施例15の水中油型乳化液を
所定量用いた実施例16〜19は良好なケーキを作るこ
とができたのに対し、実施例1の所定量の範囲外である
比較例13〜15は、ケーキ生地の安定性やケーキの風
味、食感が劣った。特に、通常大量生産においては、ケ
ーキ生地を調製してからおよそ30分ぐらいでケーキを
焼成するようにセットできるが、例えば比較例1〜3、
5、6、11、15では、比重が大きく変化しており、
生産の最初と後では、生地比重が変化しており、ケーキ
製品にバラツキがでることがわかる。
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)

【特許請求の範囲】[Claims] 【請求項1】油脂25〜65重量%、ホエー蛋白0.5
〜15重量%、糖質5.0〜50重量%を主成分とする
ことを特徴とする製菓用水中油型乳化組成物。
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.
【請求項2】さらに、レシチン、ソルビタン脂肪酸エス
テル、ショ糖脂肪酸エステルおよびポリグリセリン脂肪
酸エステルからなる群より選ばれる乳化剤1種又は2種
以上を0.1〜7重量%含有することを特徴とする請求
項1に記載の製菓用水中油型乳化組成物。
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.
【請求項3】製菓用が、小麦粉、卵および糖を用いる共
立て法または別立て法のフォームタイプケーキ用である
請求項1または2記載の製菓用水中油型乳化組成物。
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.
【請求項4】共立て法または別立て法等の小麦粉を用い
るフォームタイプケーキにおいて、請求項1〜3のいず
れか1項に記載の製菓用水中油型乳化組成物を小麦粉1
00重量部に対して5〜20重量部を添加しケーキ生地
を調製し、焼成することを特徴とするケーキの製造方
法。
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.
JP2001228886A 2001-07-30 2001-07-30 Oil in water-type emulsion composition for confectionery and method for manufacturing cake by using the same Pending JP2003038099A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009201366A (en) * 2008-02-26 2009-09-10 Fuji Oil Co Ltd Souffle-like cake
JP2010017171A (en) * 2008-06-11 2010-01-28 Kaneka Corp Oil-in-water type emulsified oil-and-fat composition
JP2010046036A (en) * 2008-08-25 2010-03-04 Kaneka Corp Butter flavor oil-in-water emulsified oil and fat composition
KR101283836B1 (en) 2011-06-20 2013-07-08 서울우유협동조합 Oil-in-water Type Butter Composition and The Manufacturing Method Thereof
WO2018235848A1 (en) * 2017-06-20 2018-12-27 三菱ケミカルフーズ株式会社 Emulsion composition and beverage

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009201366A (en) * 2008-02-26 2009-09-10 Fuji Oil Co Ltd Souffle-like cake
JP2010017171A (en) * 2008-06-11 2010-01-28 Kaneka Corp Oil-in-water type emulsified oil-and-fat composition
JP2010046036A (en) * 2008-08-25 2010-03-04 Kaneka Corp Butter flavor oil-in-water emulsified oil and fat composition
KR101283836B1 (en) 2011-06-20 2013-07-08 서울우유협동조합 Oil-in-water Type Butter Composition and The Manufacturing Method Thereof
WO2018235848A1 (en) * 2017-06-20 2018-12-27 三菱ケミカルフーズ株式会社 Emulsion composition and beverage
JP2019004876A (en) * 2017-06-20 2019-01-17 三菱ケミカルフーズ株式会社 Emulsion composition and beverage
JP2019004877A (en) * 2017-06-20 2019-01-17 三菱ケミカルフーズ株式会社 Emulsion composition and beverage
JP7070136B2 (en) 2017-06-20 2022-05-18 三菱ケミカル株式会社 Emulsified compositions and beverages
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