JP2004329156A - Pasty emulsifying foaming agent for cake dough and cake using the foaming agent - Google Patents
Pasty emulsifying foaming agent for cake dough and cake using the foaming agent Download PDFInfo
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- JP2004329156A JP2004329156A JP2003132303A JP2003132303A JP2004329156A JP 2004329156 A JP2004329156 A JP 2004329156A JP 2003132303 A JP2003132303 A JP 2003132303A JP 2003132303 A JP2003132303 A JP 2003132303A JP 2004329156 A JP2004329156 A JP 2004329156A
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- cake
- fatty acid
- foaming agent
- acid ester
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- 239000004088 foaming agent Substances 0.000 title claims abstract description 33
- 230000001804 emulsifying effect Effects 0.000 title claims abstract description 14
- 235000011837 pasties Nutrition 0.000 title abstract 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 69
- 229930195729 fatty acid Natural products 0.000 claims abstract description 69
- 239000000194 fatty acid Substances 0.000 claims abstract description 69
- -1 glyceryl fatty acid Chemical class 0.000 claims abstract description 62
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 239000005720 sucrose Substances 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 25
- 235000011187 glycerol Nutrition 0.000 claims description 20
- 235000013312 flour Nutrition 0.000 claims description 8
- 150000002148 esters Chemical class 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 3
- 238000005187 foaming Methods 0.000 abstract description 29
- 238000003756 stirring Methods 0.000 abstract description 17
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract description 5
- 239000000600 sorbitol Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000004904 shortening Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 12
- 150000004665 fatty acids Chemical class 0.000 description 11
- 239000011324 bead Substances 0.000 description 8
- 235000021355 Stearic acid Nutrition 0.000 description 7
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 7
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 239000008117 stearic acid Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 125000004432 carbon atom Chemical group C* 0.000 description 5
- 239000000470 constituent Substances 0.000 description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
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- 210000000969 egg white Anatomy 0.000 description 4
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- 235000013601 eggs Nutrition 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
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- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 238000012546 transfer Methods 0.000 description 4
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 3
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 3
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000005642 Oleic acid Substances 0.000 description 3
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000012343 cottonseed oil Nutrition 0.000 description 3
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 3
- 150000004671 saturated fatty acids Chemical class 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 2
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 235000021314 Palmitic acid Nutrition 0.000 description 2
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- 150000001735 carboxylic acids Chemical class 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
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- 235000019425 dextrin Nutrition 0.000 description 2
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
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- 150000005846 sugar alcohols Chemical class 0.000 description 2
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 235000021357 Behenic acid Nutrition 0.000 description 1
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- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- HEBKCHPVOIAQTA-QWWZWVQMSA-N D-arabinitol Chemical compound OC[C@@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-QWWZWVQMSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 206010013642 Drooling Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- 208000008630 Sialorrhea Diseases 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
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- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
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- 239000003995 emulsifying agent Substances 0.000 description 1
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 1
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- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
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- Confectionery (AREA)
Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、スポンジケーキ、バターケーキ、カステラ等のケーキ用生地の調製に用いられるペースト状乳化起泡剤、及び、これを用いたケーキに関する。
【０００２】
【従来の技術】
スポンジケーキ（狭義）、カステラ、パウンドケーキ、マドレーヌ、バターケーキなどの「スポンジケーキ（広義）」を製造するためには、生地（バッター液）を泡立たせておき、この状態で焼成するのが一般的である。このようにケーキ用生地を調製する際、グリセリン脂肪酸モノエステル（脂肪酸モノグリセリド）を配合したペースト状乳化起泡剤を添加することが広く行われている。
【０００３】
ペースト状乳化起泡剤は、卵白などによる起泡を助けて生地（バッター液）の起泡を容易にするとともに、起泡状態を安定に保つ役割を果たす。
【０００４】
ところが、グリセリン脂肪酸モノエステルは、α結晶またはαゲルの状態で起泡力及びこれを起泡維持力が高いものの、β結晶またはβゲルに転移した後には、起泡力等が大きく低下する。そこで、グリセリン脂肪酸モノエステルをα結晶またはαゲルの状態とした後、この状態を維持するために、構成脂肪酸の一部を不飽和脂肪酸とする方法（特開昭６３−４７２、特開平２００１−３１９８９）や、ショ糖脂肪酸エステルと併用する方法（特開平８−２４２７５３）、及び、プロピレングリコール脂肪酸エステルと併用する方法（特開平２００１−３１９８９段落番号［０００７］）などが提案または実用化されている。
【０００５】
一方、ピザクラスト等の生地を得るためのペースト状乳化起泡剤粉末品として、高ＨＬＢのショ糖脂肪酸エステルと、グリセリン脂肪酸モノエステルと、デキストリンとを溶ペースト状態で混合後に噴霧乾燥したものを用いることも提案されている（特開平８−２０５７５８）。
【０００６】
【特許文献１】特開昭６３−４７２号公報
【０００７】
【特許文献２】特開平２００１−３１９８９号公報
【０００８】
【特許文献３】特開平８−２４２７５３号公報
【０００９】
【特許文献４】特開平８−２０５７５８号公報
【００１０】
【発明が解決しようとする課題】
しかし、工程の不安定化に対応して起泡時間を延長したり、特殊な原料を配合するために長時間の起泡を必要とする際、一定時間までの撹拌・起泡操作により生地の比容積（単位重量あたりの容積）が順次大きくなるものの、それ以上撹拌・起泡操作を継続すると生地の比容積が逆に小さくなる（だれる）という問題があった。このような場合、焼成後のケーキ地は、比容積が低下するか、または内相が不均質となってしまう。
【００１１】
本発明は、上記問題点に鑑みなされたものであり、ケーキ生地を調製するためのペースト状乳化起泡剤、及びケーキ等の製造方法において、撹拌・起泡操作の時間がケーキ生地の比容積を最大にする時間から延長された場合にも、ケーキ生地及び焼成後のケーキ地における比容積の低下を小さくすることができ、また、これにより安定した品質のケーキ地を調製できるものを提供しようとする。
【００１２】
【課題を解決するための手段】
本発明のペースト状乳化起泡剤は、グリセリン脂肪酸モノエステル及びショ糖脂肪酸エステルを含むものにおいて、乾燥物重量組成にて、（ａ） グリセリン脂肪酸モノエステル０．５〜１０重量％、（ｂ） ＨＬＢ５以上であるショ糖脂肪酸エステル０．１〜１５重量％、（ｃ） ＨＬＢ１０以上であるオキシエチレンソルビタン脂肪酸エステル５〜２０重量％、及び（ｄ） ソルビタン脂肪酸エステルまたはプロピレングリコール脂肪酸エステル２〜１５重量％を含むことを特徴とする。
【００１３】
上記構成により、撹拌・起泡操作の時間がケーキ生地の比容積を最大にする時間から延長された場合にも、ケーキ生地及び焼成後のケーキ地における比容積の低下を小さくすることができ、また、これにより安定した品質のケーキ地を調製することができる。
【００１４】
【発明の実施の形態】
本発明のペースト状乳化起泡剤は、ＨＬＢ５以上のショ糖脂肪酸エステルと、ＨＬＢ１０以上のオキシエチレンソルビタン脂肪酸エステルとを、グリセリン脂肪酸モノエステルとともに配合することにより、長時間撹拌・起泡操作を行う際の比容積の低下（だれ）を防止するものである。
【００１５】
グリセリン脂肪酸モノエステルを構成するグリセリンとしては、牛脂や綿実油などの天然油脂から得られる蒸留または未蒸留のもの、または合成品を用いることができる。また、構成する脂肪酸としては、炭素数１２〜２２の飽和または不飽和のものが好適に用いられる。例えば、ステアリン酸、パルミチン酸、ミリスチン酸、ラウリン酸、ベヘン酸、オレイン酸、リノール酸、リノレン酸、エルカ酸などを用いることができる。でんぷんとの複合体形成の点では、炭素数１４〜２２の飽和脂肪酸が一般には好ましい。
【００１６】
グリセリン脂肪酸モノエステルは、短鎖カルボン酸等のエステルを含む「グリセリン脂肪酸・有機酸モノエステル」であっても良く、例えば、クエン酸、コハク酸、酢酸、ジアセチル酒石酸、乳酸などの非長鎖カルボン酸を含むものであっても良い。また、ポリグリセリンの脂肪酸モノエステルであっても良い。長鎖脂肪酸の結合部位は、α位であってもβ位であっても良いが、多くの場合α位のものが好ましい。
【００１７】
ペースト状乳化起泡剤におけるグリセリン脂肪酸モノエステルの乾燥重量比含量が５重量％未満であると、起泡効果や起泡維持効果が必ずしも充分でなく、一方２０重量％を越えると、他の脂肪酸エステル成分を適当な比率で配合する必要から、デキストリンとの配合により安定な粉末製品を得る上で好ましくない。
【００１８】
本発明のペースト状乳化起泡剤に用いるショ糖脂肪酸エステルは、ＨＬＢが５以上、好ましくは７〜１６である。ＨＬＢが５未満であると、起泡による比容積向上の効果が不充分となる。ショ糖脂肪酸エステル及びオキシエチレンソルビタン脂肪酸エステルを構成する脂肪酸としては、グリセリン脂肪酸モノエステルの場合と同様、炭素数１２〜２２の飽和または不飽和のものが好適に用いられる。
【００１９】
ショ糖脂肪酸エステルとしては、例えば、硬化パーム油脂脂肪酸由来のステアリン酸とパルミチン酸との７／３の混合物からなるモノエステル含量２５重量％以上のものを用いることができる。
【００２０】
ペースト状乳化起泡剤粉末品におけるショ糖脂肪酸エステルの含量が０．１重量％未満であると、グリセリン脂肪酸モノエステルのβ結晶状態等への転移を防止する効果が不充分となり、この結果として、起泡力の低下、及び、ケーキ生地の比容積の低下を招くこととなる。一方、１５重量％を越えると、転移抑制効果の向上が見られず、単にコスト的に不利となる。
【００２１】
オキシエチレンソルビタン脂肪酸エステルは、ソルビトールを脱水縮合したソルビタン１モルに対し、例えば硬化パーム油脂脂肪酸（ステアリン酸＝約５５％）で脱水反応等によりエステル化した後、エチレンオキシドを、例えば１０〜２５モル付加したものである。ペースト状乳化起泡剤粉末品におけるオキシエチレンソルビタン脂肪酸エステルの乾燥重量比含量が５重量％未満であると、比較的長時間、撹拌・起泡操作を行った際における「だれ」を抑制する効果が不充分となり、一方、２０重量％を越えると、効果の向上が見られず、単にコスト的に不利となる。
【００２２】
本発明のペースト状乳化起泡剤は、好ましくは、さらにソルビタン脂肪酸エステルまたはプロピレングリコール脂肪酸エステルを２〜１５重量％含む（乾燥重量比含量、以下同様）。これらは、グリセリン脂肪酸モノエステルのβゲルへの転移をさらに抑制するとともに起泡助剤としての役割を果たす。これらの配合量が２重量％未満であると充分な効果が得られず、また、配合量が１５重量％を越えると、効果の向上が見られない他、コスト的に不利になる。
【００２３】
ソルビタ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を構成する脂肪酸は、上記と同様の炭素数１２〜２２の飽和または不飽和のものである。ソルビタンの脂肪酸エステルには、一般にモノエステル型とトリエステル型とがあるが、モノエステル型のものが好適である。一方、プロピレングリコール脂肪酸エステルの場合、モノエステル型が好適であるが、ジエステル型であっても良い。
【００２４】
本発明のペースト状乳化起泡剤は、好ましくは、ペースト状乳化起泡剤を安定保存のために低分子（分子量１０００以下）の糖化合物を１０〜３０重量％含む。このような糖化合物としては、ソルビトールが好ましい。しかし、マンニトールやアラビトールといった他の糖アルコールでも良い。また、この他の糖類化合物、例えば、ショ糖、果糖、ブドウ糖、乳糖、及びマルトース（麦芽糖）、並びに、ソルビトール等の糖アルコールやオリゴ糖なども使用可能であり、コーンシロップなどを用いることもできる。
【００２５】
また、本発明のペースト状乳化起泡剤は、好ましくは、可溶化安定剤としてのプロピレングリコール、エタノール、グリセリン等の非糖性の可食性アルコール化合物を含む。これらは、特には、炭素数７以下で水酸基数３以下のものである。
【００２６】
本発明のペースト状乳化起泡剤は、一の好ましい態様において、グリセリンモノ脂肪酸エステル５〜２０重量％、ソルビタン脂肪酸エステル２〜１５重量％、オキシエチレンソルビタン脂肪酸エステル５〜２０重量％、ショ糖脂肪酸エステル０．１〜１５重量％、ソルビトール１０〜３０重量％、及び、エタノール０．１〜１０重量％を含み、適宜１０重量％以下のプロピレングリコールを含む。残部は、全部または大部分が水である。
【００２７】
本発明のペースト状乳化起泡剤を用いてケーキ用生地を得るためには、例えば、薄力粉等の小麦粉、及び砂糖などの糖製品、並びに、水、及び卵の内容物（例えば、鶏卵の全卵または卵白）などを加えて混合する。
【００２８】
また、場合によっては、予め本発明のペースト状乳化起泡剤を、薄力粉等の小麦粉、及び、砂糖などの糖製品とともに混合し、必要な場合は適宜乾燥することにより、ケーキ用のミックス粉（プレミックス）とすることも可能である。この際の糖製品としては、上白糖などの砂糖製品に限らず、上記低分子糖化合物から構成される各種製品が使用可能である。
【００２９】
このようなケーキ用ミックス粉、またはケーキ用生地には、必要に応じて油脂、大麦粉、コーンミール、各種のでんぷんや食物繊維、ベーキングパウダー、粉乳、卵白粉末、乾燥卵、調味料、香料、香辛料などを配合することもできる。
【００３０】
ケーキ用生地を調製する際、好ましい態様では、３〜１０分間起泡した後、さらに撹拌を続けて均一な生地を得る。油脂を後添加する場合は、起泡終了後、油脂を加えて、さらに３０秒〜３分間、少し弱めに撹拌する。
【００３１】
この後の焼成により得られるケーキ地は、そのまま、またはトッピングなどを施してケーキとして供される。
【００３２】
以下、本発明の実施例及び比較例について、表１〜２を用いて説明する。表１には、各実施例及び比較例におけるペースト状乳化起泡剤を調製する際の配合組成を示し、表２には、各実施例及び比較例により得られた試験結果を示す。
【００３３】
＜ペースト状乳化起泡剤の調製及び保存＞
下記表１に示す各成分組成にて配合して加温下に均一に溶解させた後、室温まで冷却し、ステンレスボトル中に密閉して、６０日間放置した。
【００３４】
【表１】ペースト状乳化起泡剤の配合組成
【００３５】
＜ケーキ生地の調製と評価＞
まず、ケーキミキサーに、砂糖、全卵、水、及び、ボトルから取り出したペースト状乳化起泡剤を入れ、軽く撹拌する。次に、薄力粉を加えて、粉立ちがなくなるまで軽く撹拌混合した。
【００３６】
この後、回転数１８０ｒｐｍにて、下記表２に示す３〜６分の所定時間撹拌した。そして、綿実サラダ油を加えてから、回転数１３０ｒｐｍにて３０秒間撹拌した。
【００３７】
このときの配合比は、下記のとおりである。
【００３８】
ケーキ配合
薄力粉 １００ｇ
砂糖 １００ｇ
全卵 １００ｇ
水 ４０ｇ
綿実サラダ油 ５ｇ
ペースト状乳化起泡剤 ５ｇ
上記のようにして得られたケーキ生地について、次のように比容積を測定した。
【００３９】
生地比容積測定方法：容量既知のケーキカップに生地をすり切れ入れ、内容重量（全重量−空重量）を測定する。
【００４０】
生地比容積＝カップ容積／内容重量
＜ケーキの焼成と評価＞
丸形４号（直径１２ｃｍ）のケーキ型にケーキ生地１８０ｇを入れ、１８５℃で３５分間焼成した。１時間放冷後、菜種置換法で容積を測定し、重量に基づき下記のようにケーキ比容積を測定した。次いで、ケーキを縦にカットし、内相の状態を観察した。
【００４１】
ケーキ比容積（菜種置換法）：ケーキが十分に入る容器にプラスチックビーズを入れ、一定の振動を与えた後、すり切れとする。余ったビーズは除外する。ビーズを少し残して別の容器に移し、残ったビーズの上にケーキをのせ、別容器に入れておいたビーズを載せる。一定の振動を与えた後、すり切れとし、あふれ出たビーズをメスシリンダーで容積を測定する。
【００４２】
ケーキ比容積＝ケーキ容積／ケーキ重量
下記表２に得られた結果をまとめて示す。
【００４３】
【表２】ケーキ生地及び焼成後のケーキの性状
【００４４】
また、焼き上がったケーキ地の比容積は、３分間撹拌・起泡したケーキ生地からのもので４．３７ｍｌ／ｇ以上となり、４分間撹拌・起泡したケーキ生地からのもので４．４４ｍｌ／ｇ以上となり、また、６分間撹拌・起泡したケーキ生地からのもので４．５０ｍｌ／ｇ以上となった。
【００４５】
ケーキ地の比容積のピークは、実施例１〜５のいずれにおいても３分または４分の撹拌後に見られたのに対して、焼き上がったケーキの比容積のピークは、実施例１及び４のみ４分後に見られ、実施例２〜３及び５では、６分後に見られた。実施例２〜３及び５では、４分から６分へと撹拌・起泡時間を延長した際、ケーキ生地の比容積が若干低下したものの、気泡の均質化または安定化による効果がケーキ生地の比容積の低下による効果を上回ったと考えられる。
【００４６】
また、実施例１及び４についても、撹拌・起泡時間の延長に伴うケーキ比容積の低下（最大値との比較）は、０．１０〜０．１２ｍｌ／ｇと、僅かであった。
【００４７】
これに対して、ポリオキシエチレンソルビタン脂肪酸エステルを配合せず、高ＨＬＢの乳化剤成分としてショ糖脂肪酸エステルのみとした比較例のケーキ生地用配合であると、撹拌・起泡時間の延長により、ケーキ生地及び焼成後のケーキ地の比容積が顕著に低下することとなった。ケーキ生地の比容積では、３〜４分間の撹拌・起泡操作で各実施例と同様の２．５５〜２．６０ｍｌ／ｇの比容積が得られたものの、６分まで撹拌・起泡操作を延長した場合、急激に低下して２．１８ｍｌ／ｇとなった。すなわち、ケーキ生地の比容積が、ピーク値を基準として０．３２ｍｌ／ｇ低下した。
【００４８】
また、焼き上がった後のケーキ地の比容積で見ると、３〜４分間の撹拌・起泡を行ったケーキ生地からのもので４．４８〜４．５３ｍｌ／ｇとなったが、６分まで撹拌・起泡時間を延長した場合、ケーキ比容積が急激に低下し４．１５ｍｌ／ｇとなった。すなわち、０．３８ｍｌ／ｇの低下が見られた。この値は、実施例中での最大値０．１２ｍｌ／ｇ（実施例１）の３倍以上である。
【００４９】
なお、ケーキの内相を観察した結果では、実施例と比較例との間に別段の差は見られず、いずれも良好であった。
【００５０】
以上に説明した実施例及び比較例の結果から知られるように、本発明のペースト状乳化起泡剤を用いることにより、ケーキ生地を調製する際の撹拌・起泡時間を比容積の観点からの最適時間から延長した場合にも、ケーキ生地の比容積の低下、特には、焼成後のケーキの比容積の低下を大幅に低減することができる。
【００５１】
【発明の効果】
撹拌・起泡操作の時間がケーキ生地の比容積を最大にする時間から延長された場合にも、ケーキ生地及び焼成後のケーキ地における比容積の低下を小さくすることができ、また、これにより安定した品質のケーキ地を調製する。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a paste-like emulsified foaming agent used for preparing cake dough such as sponge cake, butter cake, and castella, and a cake using the same.
[0002]
[Prior art]
In order to manufacture "sponge cake (broad sense)" such as sponge cake (narrow sense), castella, pound cake, madeleine, and butter cake, it is common to bake the dough (batter liquid) and bake it in this state It is a target. As described above, when preparing a cake dough, it is widely used to add a paste emulsifying foaming agent containing a glycerin fatty acid monoester (fatty acid monoglyceride).
[0003]
The paste emulsifying foaming agent plays a role in facilitating foaming of the dough (batter solution) by assisting foaming by egg white or the like, and also stably maintaining the foaming state.
[0004]
However, the glycerin fatty acid monoester has a high foaming power in the state of α-crystal or α-gel and a high foam-maintaining power, but after the transition to β-crystal or β-gel, the foaming power or the like is greatly reduced. Then, after the glycerin fatty acid monoester is in the state of α-crystal or α-gel, in order to maintain this state, a method of converting some of the constituent fatty acids into unsaturated fatty acids (JP-A-63-472, JP-A-2001-2001). 31989), a method of using sucrose fatty acid ester in combination (JP-A-8-242753), and a method of using propylene glycol fatty acid ester (Paragraph No. [0007] of JP-A-2001-31989) have been proposed or put into practical use. I have.
[0005]
On the other hand, as a paste-form emulsifying foaming agent powder product for obtaining dough such as pizza crust, a product obtained by mixing a high HLB sucrose fatty acid ester, a glycerin fatty acid monoester, and dextrin in a melt paste state and then spray-drying the mixture is used. It has also been proposed (Japanese Patent Laid-Open No. Hei 8-205758).
[0006]
[Patent Document 1] JP-A-63-472
[Patent Document 2] Japanese Patent Application Laid-Open No. 2001-31989
[Patent Literature 3] Japanese Patent Application Laid-Open No. H8-242753
[Patent Document 4] JP-A-8-205758
[Problems to be solved by the invention]
However, when the foaming time is extended in response to the instability of the process or when long foaming is required to mix special raw materials, the dough is stirred and foamed up to a certain time. Although the specific volume (volume per unit weight) gradually increases, there is a problem that the specific volume of the dough becomes smaller (sags) when the stirring / foaming operation is further continued. In such a case, the cake ground after firing has a reduced specific volume or an inhomogeneous internal phase.
[0011]
The present invention has been made in view of the above problems, and in a method for producing a paste-like emulsified foaming agent for preparing a cake dough, and a method for producing a cake, etc., the stirring / foaming operation time is the specific volume of the cake dough. When the time is extended from the maximum time, it is possible to reduce the decrease in the specific volume of the cake dough and the cake after baking, and to provide a cake of stable quality. And
[0012]
[Means for Solving the Problems]
The paste-form emulsified foaming agent of the present invention contains a glycerin fatty acid monoester and a sucrose fatty acid ester, and contains (a) 0.5 to 10% by weight of glycerin fatty acid monoester, (b) 0.1 to 15% by weight of a sucrose fatty acid ester having an HLB of 5 or more, (c) 5 to 20% by weight of an oxyethylene sorbitan fatty acid ester having an HLB of 10 or more, and (d) 2 to 15% by weight of a sorbitan fatty acid ester or a propylene glycol fatty acid ester %.
[0013]
With the above configuration, even when the time of the stirring / foaming operation is extended from the time for maximizing the specific volume of the cake dough, it is possible to reduce the decrease in the specific volume of the cake dough and the cake ground after baking, In addition, a cake of stable quality can be prepared.
[0014]
BEST MODE FOR CARRYING OUT THE INVENTION
The paste emulsifying foaming agent of the present invention performs a long-time stirring / foaming operation by blending a sucrose fatty acid ester having an HLB of 5 or more and an oxyethylene sorbitan fatty acid ester having an HLB of 10 or more together with a glycerin fatty acid monoester. In this case, the specific volume is prevented from dropping.
[0015]
As the glycerin constituting the glycerin fatty acid monoester, a distilled or undistilled one obtained from a natural fat or oil such as beef tallow or cottonseed oil, or a synthetic product can be used. Further, as the constituent fatty acid, a saturated or unsaturated fatty acid having 12 to 22 carbon atoms is preferably used. For example, stearic acid, palmitic acid, myristic acid, lauric acid, behenic acid, oleic acid, linoleic acid, linolenic acid, erucic acid and the like can be used. In terms of forming a complex with starch, saturated fatty acids having 14 to 22 carbon atoms are generally preferred.
[0016]
The glycerin fatty acid monoester may be a “glycerin fatty acid / organic acid monoester” containing an ester such as a short-chain carboxylic acid, for example, a non-long-chain carboxylic acid such as citric acid, succinic acid, acetic acid, diacetyltartaric acid, and lactic acid. It may contain an acid. Further, a fatty acid monoester of polyglycerin may be used. The binding site of the long-chain fatty acid may be at the α-position or the β-position, but in many cases the α-position is preferred.
[0017]
If the dry weight ratio content of the glycerin fatty acid monoester in the paste emulsified foaming agent is less than 5% by weight, the foaming effect and the foam maintaining effect are not necessarily sufficient. Since it is necessary to mix the ester component in an appropriate ratio, it is not preferable to obtain a stable powder product by mixing with dextrin.
[0018]
The sucrose fatty acid ester used for the paste emulsifying foaming agent of the present invention has an HLB of 5 or more, preferably 7 to 16. When the HLB is less than 5, the effect of improving the specific volume by foaming becomes insufficient. As the fatty acid constituting the sucrose fatty acid ester and the oxyethylene sorbitan fatty acid ester, a saturated or unsaturated fatty acid having 12 to 22 carbon atoms is suitably used as in the case of the glycerin fatty acid monoester.
[0019]
As the sucrose fatty acid ester, for example, a monoester content of 25% by weight or more composed of a 7/3 mixture of stearic acid and palmitic acid derived from hardened palm oil fatty acid can be used.
[0020]
When the content of the sucrose fatty acid ester in the paste-like emulsified foaming agent powder is less than 0.1% by weight, the effect of preventing the transfer of the glycerin fatty acid monoester to the β crystal state or the like becomes insufficient, and as a result, This leads to a decrease in the foaming power and a decrease in the specific volume of the cake dough. On the other hand, if it exceeds 15% by weight, the effect of suppressing the transfer is not improved, and it is simply disadvantageous in cost.
[0021]
The oxyethylene sorbitan fatty acid ester is obtained by esterifying 1 mol of sorbitan obtained by dehydration-condensation of sorbitol with, for example, a hardened palm oil fatty acid (stearic acid = about 55%) by a dehydration reaction or the like, and then adding 10 to 25 mol of ethylene oxide. It was done. When the dry weight ratio content of the oxyethylene sorbitan fatty acid ester in the paste-form emulsified foaming agent powder product is less than 5% by weight, the effect of suppressing "drooling" when the stirring and foaming operation is performed for a relatively long time. On the other hand, if it exceeds 20% by weight, the effect is not improved, and it is simply disadvantageous in terms of cost.
[0022]
The paste emulsifying foaming agent of the present invention preferably further contains 2 to 15% by weight of a sorbitan fatty acid ester or a propylene glycol fatty acid ester (dry weight ratio content, the same applies hereinafter). These further suppress the transfer of glycerin fatty acid monoester to β-gel and also serve as a foaming aid. If the amount is less than 2% by weight, sufficient effects cannot be obtained, and if the amount exceeds 15% by weight, the effect is not improved and the cost is disadvantageous.
[0023]
The fatty acids constituting the sorbitan fatty acid ester and the propylene glycol fatty acid ester are the same as those described above, which have 12 to 22 carbon atoms and are saturated or unsaturated. Sorbitan fatty acid esters are generally classified into a monoester type and a triester type, but a monoester type is preferred. On the other hand, in the case of propylene glycol fatty acid ester, a monoester type is preferable, but a diester type may be used.
[0024]
The paste-like emulsified foaming agent of the present invention preferably contains 10 to 30% by weight of a low molecular weight (molecular weight of 1,000 or less) sugar compound for stable storage of the paste-like emulsified foaming agent. Sorbitol is preferred as such a sugar compound. However, other sugar alcohols such as mannitol and arabitol may be used. In addition, other saccharide compounds, for example, sucrose, fructose, glucose, lactose, maltose (maltose), sugar alcohols such as sorbitol, oligosaccharides and the like can be used, and corn syrup and the like can also be used. .
[0025]
Further, the paste emulsifying foaming agent of the present invention preferably contains a non-sugar edible alcohol compound such as propylene glycol, ethanol, or glycerin as a solubilizing stabilizer. These are particularly those having 7 or less carbon atoms and 3 or less hydroxyl groups.
[0026]
In one preferred embodiment, the paste emulsified foaming agent of the present invention comprises 5 to 20% by weight of glycerin mono fatty acid ester, 2 to 15% by weight of sorbitan fatty acid ester, 5 to 20% by weight of oxyethylene sorbitan fatty acid ester, and sucrose fatty acid. It contains 0.1 to 15% by weight of ester, 10 to 30% by weight of sorbitol, and 0.1 to 10% by weight of ethanol, and suitably contains 10% by weight or less of propylene glycol. The balance is wholly or mostly water.
[0027]
In order to obtain cake dough using the paste emulsifying foaming agent of the present invention, for example, flour such as flour and sugar products such as sugar, and water and the contents of eggs (for example, chicken egg (Egg or egg white) and mix.
[0028]
Further, in some cases, the paste-form emulsified foaming agent of the present invention is mixed in advance with wheat flour such as flour and sugar products such as sugar, and if necessary, appropriately dried to obtain a mixed powder for cake ( (Premix) is also possible. In this case, the sugar product is not limited to sugar products such as white sugar, and various products composed of the low-molecular-weight sugar compounds can be used.
[0029]
Such mixed powder for cake, or dough for cake, if necessary, fats and oils, barley flour, corn meal, various starches and dietary fiber, baking powder, milk powder, egg white powder, dried eggs, seasonings, flavors, Spices and the like can also be added.
[0030]
In preparing the dough for cake, in a preferred embodiment, after foaming for 3 to 10 minutes, stirring is further continued to obtain a uniform dough. In the case of adding the fat or oil later, after the foaming is completed, the fat or oil is added and the mixture is further stirred for 30 seconds to 3 minutes slightly weaker.
[0031]
The cake obtained by the subsequent baking is provided as a cake as it is or after topping.
[0032]
Hereinafter, Examples and Comparative Examples of the present invention will be described with reference to Tables 1 and 2. Table 1 shows the composition when preparing the paste emulsified foaming agent in each Example and Comparative Example, and Table 2 shows the test results obtained in each Example and Comparative Example.
[0033]
<Preparation and storage of paste-like emulsified foaming agent>
After blending with the respective component compositions shown in Table 1 below and uniformly dissolving under heating, the mixture was cooled to room temperature, sealed in a stainless steel bottle, and left for 60 days.
[0034]
Table 1 Composition of paste-form emulsified foaming agent
[0035]
<Preparation and evaluation of cake dough>
First, sugar, whole eggs, water, and a paste emulsified foaming agent taken out of a bottle are put into a cake mixer, and the mixture is gently stirred. Next, soft flour was added and lightly stirred and mixed until no flouring was observed.
[0036]
Thereafter, the mixture was stirred at a rotation speed of 180 rpm for a predetermined time of 3 to 6 minutes shown in Table 2 below. Then, after adding the cottonseed salad oil, the mixture was stirred at a rotation speed of 130 rpm for 30 seconds.
[0037]
The compounding ratio at this time is as follows.
[0038]
100g cake flour
100g sugar
100g whole egg
40 g of water
5g of cottonseed salad oil
5g paste emulsifying foaming agent
The specific volume of the cake dough obtained as described above was measured as follows.
[0039]
Dough specific volume measurement method: Dough is cut into a cake cup of known capacity, and the content weight (total weight-empty weight) is measured.
[0040]
Dough specific volume = cup volume / content weight <cake baking and evaluation>
180 g of cake dough was placed in a round No. 4 (diameter 12 cm) cake mold and baked at 185 ° C. for 35 minutes. After allowing to cool for 1 hour, the volume was measured by the rapeseed replacement method, and the specific volume of the cake was measured based on the weight as described below. Next, the cake was cut vertically and the state of the internal phase was observed.
[0041]
Cake specific volume (rapeseed replacement method): Put plastic beads in a container that can fully contain cake, apply certain vibrations, and then wear. Excess beads are excluded. Transfer the beads to another container, leaving a little of the beads, put the cake on the remaining beads, and put the beads in the other container. After applying a constant vibration, the beads are worn out and the volume of the overflowing beads is measured with a measuring cylinder.
[0042]
Cake specific volume = cake volume / cake weight The results obtained are shown in Table 2 below.
[0043]
[Table 2] Cake properties and cake properties after baking
[0044]
The specific volume of the baked cake was 4.37 ml / g or more from the cake dough stirred and foamed for 3 minutes, and 4.44 ml / g from the cake dough stirred and foamed for 4 minutes. g or more, and 4.50 ml / g or more from cake dough stirred and foamed for 6 minutes.
[0045]
The peak of the specific volume of the cake ground was observed after stirring for 3 minutes or 4 minutes in any of Examples 1 to 5, whereas the peak of the specific volume of the baked cake was that of Examples 1 and 4. Only 4 minutes later, and in Examples 2-3 and 5 after 6 minutes. In Examples 2 to 3 and 5, when the stirring / foaming time was extended from 4 minutes to 6 minutes, although the specific volume of the cake dough was slightly reduced, the effect due to homogenization or stabilization of the air bubbles was lower than that of the cake dough. It is considered that the effect of the reduction in volume was exceeded.
[0046]
Also in Examples 1 and 4, the decrease in the specific volume of the cake (comparison with the maximum value) with the extension of the stirring / foaming time was as small as 0.10 to 0.12 ml / g.
[0047]
On the other hand, when the compound for the cake dough of the comparative example in which the polyoxyethylene sorbitan fatty acid ester was not added and only the sucrose fatty acid ester was used as the high HLB emulsifier component, the cake and the foaming time were prolonged. The specific volume of the dough and the cake ground after baking was significantly reduced. In the specific volume of the cake dough, although the specific volume of 2.55 to 2.60 ml / g was obtained by the stirring and foaming operation for 3 to 4 minutes as in each example, the stirring and foaming operation was performed up to 6 minutes. Was prolonged, and dropped sharply to 2.18 ml / g. That is, the specific volume of the cake dough decreased by 0.32 ml / g based on the peak value.
[0048]
In addition, the specific volume of the cake ground after baking was 4.48 to 4.53 ml / g for cake dough that had been stirred and foamed for 3 to 4 minutes, but was 6 minutes. When the stirring / foaming time was extended until this time, the specific volume of the cake rapidly decreased to 4.15 ml / g. That is, a decrease of 0.38 ml / g was observed. This value is three times or more the maximum value of 0.12 ml / g (Example 1) in the examples.
[0049]
In addition, as a result of observing the internal phase of the cake, no particular difference was observed between the example and the comparative example, and all were good.
[0050]
As is known from the results of Examples and Comparative Examples described above, by using the paste emulsified foaming agent of the present invention, the stirring and foaming time when preparing a cake dough from the viewpoint of the specific volume. Even when the time is extended from the optimal time, a decrease in the specific volume of the cake dough, particularly, a decrease in the specific volume of the cake after baking can be significantly reduced.
[0051]
【The invention's effect】
Even when the time of the stirring / foaming operation is extended from the time for maximizing the specific volume of the cake dough, the decrease in the specific volume of the cake dough and the cake ground after baking can be reduced, and Prepare a cake cake of stable quality.
Claims (3)
（ａ） グリセリンモノ脂肪酸エステル５〜２０重量％、（ｂ） ＨＬＢ５以上であるショ糖脂肪酸エステル０．１〜１５重量％、（ｃ） ＨＬＢ１０以上であるオキシエチレンソルビタン脂肪酸エステル５〜２０重量％、及び、（ｄ） ソルビタン脂肪酸エステルまたはプロピレングリコール脂肪酸エステル２〜１５重量％を含むことを特徴とするペースト状乳化起泡剤。A paste emulsifying foaming agent used to prepare a cake dough, comprising a glycerin fatty acid monoester and a sucrose fatty acid ester,
(A) 5-20% by weight of glycerin monofatty acid ester, (b) 0.1-15% by weight of sucrose fatty acid ester having HLB of 5 or more, (c) 5-20% by weight of oxyethylene sorbitan fatty acid ester having HLB of 10 or more, And (d) 2 to 15% by weight of a sorbitan fatty acid ester or a propylene glycol fatty acid ester.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003132303A JP2004329156A (en) | 2003-05-09 | 2003-05-09 | Pasty emulsifying foaming agent for cake dough and cake using the foaming agent |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003132303A JP2004329156A (en) | 2003-05-09 | 2003-05-09 | Pasty emulsifying foaming agent for cake dough and cake using the foaming agent |
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| JP2004329156A true JP2004329156A (en) | 2004-11-25 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009095247A (en) * | 2007-10-12 | 2009-05-07 | Adeka Corp | Foaming emulsifier composition for cake |
| JP2011103841A (en) * | 2009-11-20 | 2011-06-02 | Aohata Corp | Air bubble-containing fruit-processed product |
| JP2012055190A (en) * | 2010-09-06 | 2012-03-22 | Miyoshi Oil & Fat Co Ltd | Foaming agent for cake and method for producing the same |
| WO2015034067A1 (en) * | 2013-09-06 | 2015-03-12 | 株式会社カネカ | Food foaming agent |
| JP2017176139A (en) * | 2016-03-31 | 2017-10-05 | 理研ビタミン株式会社 | Emulsifying and foaming agent for cakes |
-
2003
- 2003-05-09 JP JP2003132303A patent/JP2004329156A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009095247A (en) * | 2007-10-12 | 2009-05-07 | Adeka Corp | Foaming emulsifier composition for cake |
| JP2011103841A (en) * | 2009-11-20 | 2011-06-02 | Aohata Corp | Air bubble-containing fruit-processed product |
| JP2012055190A (en) * | 2010-09-06 | 2012-03-22 | Miyoshi Oil & Fat Co Ltd | Foaming agent for cake and method for producing the same |
| WO2015034067A1 (en) * | 2013-09-06 | 2015-03-12 | 株式会社カネカ | Food foaming agent |
| JP2017176139A (en) * | 2016-03-31 | 2017-10-05 | 理研ビタミン株式会社 | Emulsifying and foaming agent for cakes |
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