JP2006271338A - Butter cake - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain butter cake having unconventionally soft palate feeling and capable of maintaining good palate feeling just after baked for at least 30 days or longer, in view of the fact that, nowadays, although butter cake light and well-meltable in terms of palate feeling tends to be liked, the palate feeling of conventional butter cake is such that soft palate feeling and well-meltable portions come deteriorated with time. <P>SOLUTION: The butter cake is obtained by the following procedure: Dough comprising 100 pts.wt. of wheat flour, 170-230 pts.wt. of eggs, 110-140 pts.wt. of sugar, 80-120 pts.wt. of fat-and-oil and 10-20 pts.wt. of a confectionery foaming agent is aeratedly adjusted to 0.50-0.70 g/ml in specific gravity to obtain aerated dough of high emulsion stability, and the resultant dough is baked, thus obtaining the objective butter cake having good flavor, affording soft palate feeling with causing no baking contraction even after baked and capable of maintaining good palate feeling just after baked for at least 30 days or longer. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to butter cakes, and more particularly to butter cakes that maintain a good texture immediately after production for at least 30 days.

  As a general method for preparing an aerated dough for cakes, the fat and sugar are rubbed together and the egg is gradually added and mixed. Finally, the sugar batter method is used to mix the flour, and the fat and flour are rubbed together to gradually add the sugar and egg. There is a flower batter method that mixes in addition to the above, and as a method of preparing the foam dough, a co-standing method in which the egg and sugar are whipped and mixed with flour, the egg is divided into egg yolk and egg white, and each is whipped with sugar and whipped, There is a separate method of mixing both and mixing flour.

  On the other hand, the all-in-mix method is a method of whipping together main ingredients such as flour, eggs, sugar or oil and other auxiliary ingredients. This all-in-mix method is simpler than the above-mentioned sugar batter method and flower batter method, and is a rational method because it is suitable for mass continuous production. However, the cakes prepared and baked by the all-in-mix method have a drawback that a confectionery foaming agent is indispensable for stable production, resulting in a heavy texture due to the influence of the confectionery foaming agent. . In recent years, there is a tendency to prefer cakes that are light in texture and good in mouth, and as a specific measure to alleviate this drawback, improvement can be achieved by setting the specific gravity to 0.75 g / ml or less. Shrinkage tends to occur after firing.

  Then, when manufacturing the butter cake formed by baking dough with an apparent density of 0.75 or less, the method of foaming the dough containing soybean protein, and baking after that is proposed (patent document 1). On the other hand, in the all-in-mix method, by using a water-in-oil type confectionery fat composition that exhibits plasticity at room temperature without using a confectionery foaming agent, butter cakes with good texture and flavor Has been proposed (Patent Document 2). In addition, a method for producing confectionery has been proposed in which wheat flour and swelling-suppressed starch having a heat solubility of 15% by weight or less are used in combination so that the volume is large, the texture is excellent, and the texture is improved. References 3, 4). However, in the present situation that it is strongly desired that the produced butter cakes have little change with time, that is, a good texture immediately after production is maintained for about 30 to 60 days at room temperature circulation, This method has not yet achieved a satisfactory texture for at least 30 days.

JP-A-6-319434 JP-A-6-53 Japanese Patent No. 3322225 Japanese Patent No. 3488935

  In view of such circumstances, the present invention produces an air-containing dough having excellent emulsification stability and fires the dough, so that no shrinkage occurs after firing, and a soft texture is obtained immediately after firing. An object of the present invention is to provide butter cakes that can maintain a good texture for at least 30 days.

  As a result of intensive studies to solve the above problems, the present inventors have found that the following butter cakes can maintain a good texture immediately after baking for at least 30 days, and complete the present invention. It came.

  That is, the first of the present invention includes eggs 170 to 230 parts by weight, sugars 110 to 140 parts by weight, fats and oils 80 to 120 parts by weight, and confectionery foaming agent 10 to 20 parts by weight with respect to 100 parts by weight of flour. Butter cakes obtained by baking the dough after adjusting the air content to a specific gravity in the range of 0.50 to 0.70 g / ml. Here, it is preferable that the viscosity at 30 ° C. of the dough whose air content is adjusted in the range of specific gravity of 0.50 to 0.70 g / ml by the all-in-mix method is in the range of 20 to 40 dPa · s. Further, in place of 100 parts by weight of the flour, butter cakes containing 100 parts by weight of wheat flour and swelling-inhibited starch in total, and the weight ratio of the flour to the swelling-inhibiting starch is 50:50 to 90:10 It is good.

  In the present invention, a dough containing 170 to 230 parts by weight of eggs, 110 to 140 parts by weight of saccharides, 80 to 120 parts by weight of fats and oils and 10 to 20 parts by weight of a foaming agent for confectionery has a specific gravity of 0.1 to 100 parts by weight of flour. By adjusting the aeration in the range of 50 to 0.70 g / ml, an aerated dough having excellent emulsification stability can be obtained. By baking the dough, it has a good flavor and shrinkage after baking. Butter cakes that do not occur and have a soft texture and can maintain a good texture immediately after baking for at least 30 days are obtained.

  Hereinafter, the present invention will be described in more detail.

  In the invention, butter cake refers to baked confectionery that can be obtained by subjecting dough, which is made of wheat flour, sugar, eggs, and fats and oils, to which a secondary ingredient and an appropriate amount of water are added and mixed with stirring to a heat treatment in a baking machine. Specifically, butter sponge cake, roll cake, short cake, pound cake, baumkuchen, hot cake, fruit cake, madeleine and the like can be exemplified.

  The wheat flour used in the present invention includes, for example, strong flour, semi-strong flour, medium flour, thin flour and the like. However, soft flour having a low protein content is preferable for the softness required for cakes and good palate.

  The egg used in the present invention is not particularly limited, and examples include liquid whole egg, frozen whole egg, raw egg yolk, raw egg white, frozen egg yolk, and frozen egg white. Among these, liquid whole egg is preferably used. The ratio of the eggs may be in the range of 170 to 230 parts by weight, more preferably 190 to 210 parts by weight with respect to 100 parts by weight of the flour. When the amount is less than 170 parts by weight, the viscosity of the dough becomes high and a blister may occur. Moreover, when more than 230 weight part, since the emulsification stability of dough will worsen, it is unpreferable.

  Examples of the saccharide used in the present invention include sucrose, glucose, fructose, maltose, reduced maltose, starch syrup, reduced starch syrup, and sorbitol. Above all, sucrose is preferable. The ratio of saccharide | sugar should just be the range of 110-140 weight part with respect to 100 weight part of wheat flour, More preferably, 120-130 weight part. When the amount is less than 110 parts by weight, it is not preferable because the sweetness is insufficient and the light white taste is obtained. When the amount is more than 140 parts by weight, it is not preferable because the sweetness is strong, the taste becomes too rich, and the dough burns out worse.

  The type of fats and oils used in the present invention is not particularly limited, but animal oils such as beef tallow, pork tallow and butter, vegetable oils such as rapeseed oil, corn oil, palm oil and cottonseed oil, and those obtained by transesterification, fractionation and hardening These may be used singly or as a mixture of two or more of them, but oils that are solid at room temperature are preferred. For example, confectionery margarines can be mentioned. The emulsifier is dissolved in a blended oil composed of 20 parts of hardened palm oil, 20 parts of transesterified oil (mixed oil of rapeseed, palm and palm oil is randomly transesterified), 30 parts of palm oil and 30 parts of rapeseed oil, and emulsifies water. Margarine. The ratio of fats and oils is preferably 80 to 120 parts by weight, more preferably 90 to 110 parts by weight with respect to 100 parts by weight of flour. When the amount is less than 80 parts by weight, the texture tends to be hard. When the amount is more than 120 parts by weight, the dough may become sticky and oily, which is not preferable.

  The confectionery foaming agent used in the present invention is a foaming agent emulsified in an oil-in-water type containing vegetable oils, emulsifiers, liquid sugars, water, and other ingredients, such as fragrances, ethanol preparations, thickening polysaccharides, etc. . The ratio of the confectionery foaming agent depends on the emulsifier content in the confectionery foaming agent. When the emulsifier content in the confectionery foaming agent is about 10%, Preferably it may be in the range of 10 to 20 parts by weight, more preferably 13 to 17 parts by weight. When it is less than 10 parts by weight, the foamability is inferior. When the amount is more than 20 parts by weight, the texture of the dough after baking becomes sticky and an emulsifier odor appears, which is not preferable.

  In the present invention, the preparation method of the aerated dough for cake can adopt a general method and is not particularly limited, but the all-in-mix method is preferable because it is simple and suitable for mass continuous production. Here, in order to prepare the aerated dough, for example, a continuous aeration apparatus (Mondo mixer) is used, and the aerated amount can be adjusted by controlling the amount of air to be inserted. By adjusting the aeration in the range of 50 to 0.70 g / ml, an aerated dough with excellent emulsification stability can be obtained, and by baking the dough, no baking shrinkage occurs even after baking. A butter cake that can maintain a good texture immediately after baking for at least 30 days is obtained.

When preparing an aerated dough by the all-in-mix method, adjust the aeration of the dough to a specific gravity range of 0.50 to 0.70 g / ml, and the viscosity of the dough at 30 ° C. is in the range of 20 to 40 dPa · s. It is preferable that More preferably, it may be in the range of 25 to 35 dPa · s. When it is lower than 20 dPa · s, the volume of the dough does not come out, which is not preferable. If it is higher than 40 dPa · s, it may cause a blister, which is not preferable. Here, the viscosity of the prepared dough was measured using a Bisco Tester VT-04 (manufactured by Lyon). The conditions at that time are as follows. That is, the prepared dough was preheated to 30 ° C. and filled in a predetermined container (iron container, inner diameter 53 mm, height 75 mm), and performed using a predetermined rotor (No. 1).
In the present invention, wheat flour is used as a raw material powder component, but a part of the wheat flour may be substituted with swelling-suppressed starch.

  The swelling-suppressing starch used in the present invention is not particularly limited, but is made from starch, wheat starch, potato starch, tapioca starch, rice starch, sago starch, corn starch, etc. Examples include swelling-suppressed starch applied in combination, and among them, swelling-suppressed starch using tapioca starch as a raw material starch is preferable.

  The weight ratio of wheat flour and swelling-suppressed starch in the present invention is preferably in the range of 50:50 to 90:10. More preferably, the weight ratio may be in the range of 60:40 to 80:20. When the weight ratio of the flour is less than 50, the baked dough may become powdery.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

Example 1
In a vertical mixer bowl, 100 parts of super white sugar, 15 parts of sugar alcohol, 20 parts of starch syrup, liquid shortening (trade name: N Super Blend, manufactured by Kaneka Corporation), foaming agent for confectionery (trade name: Melody) Up, 15 parts of Kaneka Co., Ltd., 200 parts of sterilized whole egg, 20 parts of cream (trade name: Fresh Whip 500, Kaneka Co., Ltd.) and 20 parts of water were mixed, dispersed and dissolved. Next, 100 parts of soft flour (trade name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.) and 1.5 parts of baking powder, which had been passed through a sieve in advance, were added and mixed. Then, 50 parts of margarine (trade name: Blown Saver, manufactured by Kaneka Corporation) that had been dissolved and kept warm at 50 ° C. was added and mixed. This was used as a premix fabric. Next, the prepared premix dough was aerated with a specific gravity of 0.60 g / ml using a continuous aeration apparatus (Mondo Mixer, manufactured by Mondomix Japan Co., Ltd.). This was used as a baking dough. At this time, the baking dough viscosity at 30 ° C. was about 30 dPa · s. Here, the evaluation of the emulsification stability was carried out by keeping the obtained baking dough at 60 ° C. for 30 minutes and judging from the drainage stability at that time. Is 40% or more. Furthermore, the dough for baking was baked with the baking machine (normal gas oven or electric oven), and the butter cake was obtained.

  The texture of the resulting butter cake was measured on the creep meter RE2-3305S (trade name: Leoner, Mountain) on the next day after baking (the texture after 1 day in the table) and after 30 days (the texture after 30 days in the table). (Electric company make) was evaluated, and the texture was soft and good, and ○, and the texture was cured and inferior, x.

(Example 2)
A butter cake was prepared in the same manner as in Example 1 except that 85 parts of super white sugar, 40 parts of liquid shortening, 10 parts of foaming agent for confectionery, 170 parts of sterilized whole egg, 50 parts of water, and 40 parts of margarine were used. And evaluated.

(Example 3)
In Example 1, butter cake was prepared in the same manner except that 115 parts of super white sugar, 60 parts of liquid shortening, 20 parts of foaming agent for confectionery, 230 parts of sterilized whole egg, 0 parts of water and 60 parts of margarine were used. And evaluated.

Example 4
A butter cake was prepared and evaluated in the same manner as in Example 1, except that 80 parts of weak flour and 20 parts of swelling-suppressed starch (trade name: Pine Bake CC, Matsutani Chemical Co., Ltd.) were used.

(Example 5)
A butter cake was prepared and evaluated in the same manner as in Example 1 except that 60 parts of flour and 40 parts of swelling-suppressed starch were used.

  As shown in Tables 1 to 3, the emulsification stability of the baking dough produced in Examples 1 to 5 is good, and the resulting butter cake has a good flavor (in the table, the flavor is “◯”). In addition, the butter cake the next day after baking was moist and soft and had a good texture. Even after 30 days after baking, the butter cake was almost the same as the next day after baking and had a good texture. In addition, there was no blistering on the surface of the butter cake, and the product value was high.

(Comparative Example 1)
In Example 1, a butter cake was prepared and evaluated in the same manner except that the total amount of sterilized whole eggs in the mixture was changed to 150 parts by weight.

(Comparative Example 2)
In Example 1, a butter cake was prepared and evaluated in the same manner except that the total amount of sterilized whole eggs in the mixture was changed to 250 parts by weight.

(Comparative Example 3)
A butter cake was prepared and evaluated in the same manner as in Example 1 except that the amount of white sucrose in the blend was changed to 60 parts by weight.

(Comparative Example 4)
In Example 1, a butter cake was prepared and evaluated by the same method except that the amount of white sucrose in the blend was changed to 140 parts by weight.

(Comparative Example 5)
In Example 1, a butter cake was prepared and evaluated in the same manner except that the liquid shortening and margarine in the blending were each 30 parts by weight.

(Comparative Example 6)
In Example 1, a butter cake was prepared and evaluated in the same manner except that the liquid shortening and margarine in the blending were each 70 parts by weight.

(Comparative Example 7)
In Example 1, a butter cake was produced and evaluated in the same manner except that the amount of the confectionery foaming agent being blended was 5 parts by weight.

(Comparative Example 8)
In Example 1, a butter cake was prepared and evaluated in the same manner except that the amount of the confectionery foaming agent being blended was 25 parts by weight.

(Comparative Example 9)
In Example 1, a butter cake was prepared and evaluated in the same manner except that the specific gravity of the baking dough was 0.80 g / ml, water was 0 parts, and the aeration was adjusted to a specific gravity of 0.80.

(Comparative Example 10)
In Example 1, a butter cake was prepared and evaluated in the same manner except that the specific gravity of the baking dough was 0.40 g / ml and water was 40 parts and the aeration was adjusted to a specific gravity of 0.40.

(Comparative Example 11)
In Example 1, a butter cake was prepared and evaluated in the same manner except that the viscosity of the dough for baking at 30 ° C. was adjusted to 10 dPa · s instead of 60 parts of water.

(Comparative Example 12)
In Example 1, a butter cake was produced and evaluated in the same manner except that the viscosity of the dough for baking at 30 ° C. was adjusted to 50 dPa · s instead of 0 part of water.

(Comparative Example 13)
A butter cake was prepared and evaluated in the same manner as in Example 1 except that it was changed to 40 parts of weak flour and 60 parts of swelling-suppressed starch.

In Comparative Example 1 and Comparative Example 12, as shown in Tables 1 and 2, since the dough viscosity for baking was high, blistering occurred on the surface of the obtained butter cake, and the commercial value of the butter cake was low. became. Moreover, in Comparative Examples 2 to 11 and Comparative Example 13, as shown in Tables 1 to 3, “emulsification stability”, “flavor”, “texture after 1 day”, and “texture after 30 days”, respectively. A problem occurred in either of them (there could be multiple cases) and the product value was low.

Claims (3)

  A dough containing 170 to 230 parts by weight of eggs, 110 to 140 parts by weight of sugar, 80 to 120 parts by weight of fats and oils and 10 to 20 parts by weight of a confectionery foaming agent, with a specific gravity of 0.50 to 0 Butter cakes obtained by baking after adjusting the air content in the range of 70 g / ml.   The butter cakes according to claim 1, wherein the dough whose air content is adjusted to a specific gravity of 0.50 to 0.70 g / ml by the all-in-mix method has a viscosity at 30 ° C of 20 to 40 dPa · s. Instead of 100 parts by weight of the flour, 100 parts by weight of wheat flour and swelling-suppressed starch are contained in total, and the weight ratio of the flour to the swelling-suppressed starch is 50:50 to 90:10 Butter cakes according to claim 1 or 2.