JP2010252763A - Method for making cakes - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide cakes excellent in palate feeling such as melting feeling, moist feeling and crisp feeling in the mouth without generating dents in baked dough after having been baked, and having a large specific volume (volume) by blending egg yolk and water in high rates. <P>SOLUTION: A dough containing 300-500 pts.mass water, 50-150 pts.mass oil-and-fat containing 10-90 mass% diacylglycerol and 45-200 pts.mass egg yolk in a dry base, based on 100 pts.mass (dried pts.mass) cereal flour, wherein 30-100 mass% starch out of that in the cereal flour has been pregelatinized by a hot water-kneading production method, is prepared and the cakes are produced by baking the same. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing cakes.

  Conventionally, pregelatinized starch is sometimes used for the purpose of improving the texture of cakes (Patent Literatures 1 and 2). There arises a problem that the feeling decreases.

  In order to solve this problem, a so-called hot water production method has been proposed that uses hot water seeds in which a part or all of the starch in the flour is pregelatinized by heat-treating the flour with hot water or the like ( Patent documents 3 to 5).

Japanese Patent Laid-Open No. 9-224550 JP-A-9-224551 JP 2003-333991 A JP 2004-49073 A JP 2007-267641 A

According to the method for producing a teacup described in Patent Documents 3 to 5, cakes having no reduction in mouthfeel and having a moist feeling to some extent can be produced, but the flavor improving effect is not sufficient.
In addition, in the conventional hot water making method, if the water content is high to further improve the mouthfeel and moist feeling, or if the egg yolk is highly blended to improve the flavor and crispness, the ingredients are mixed uniformly. In some cases, the dough may be separated, and the pot may fall off after baking, the volume after baking will not come out, and the texture of the product may become crisp by increasing the moisture content of the product. did.
Therefore, the present invention is excellent in texture such as mouthfeel, moist feeling, and crispness even in the case of preparing dough with high blending of egg yolk and moisture in the hot water production method, and the pot is dropped after baking. It is an object to provide a method for producing cakes having a large specific volume (volume).

  As a result of investigations to solve the above-mentioned problems, the present inventors have made 30-100 mass% of starch in cereal flour into α-form, and highly blended egg yolk and water, and contain a certain amount of diacylglycerol. It was found that it is extremely effective to prepare a dough by using oils and fats to be used together.

  That is, according to the present invention, 100 to 100 parts by mass (dry mass part) of flour, 50 to 150 parts by mass of oil and fat containing 300 to 500 parts by mass of moisture and 10 to 90% by mass of diacylglycerol, and egg yolk in terms of dry mass are 45. It contains ~ 200 parts by mass, and provides a method for producing cakes by preparing a dough obtained by converting 30 to 100% by mass of starch in the cereal flour by a hot water production method and baking the dough. .

  According to the present invention, even in the case of preparing a dough with a high blend of egg yolk and moisture in the hot water production method, a uniform dough can be prepared, and it has a mouthfeel, a moist feeling, a texture such as a crisp texture, etc. Cakes that are excellent, have no pot dropping after firing, and have a large specific volume (volume) can be produced.

  In the present invention, cakes refer to sponge cakes, butter cakes, chiffon cakes, roll cakes, Swiss rolls, busses, baumkuchens, pound cakes, cheese cakes, snack cakes, steamed cakes, souffle cakes and the like.

  Examples of the flour used in the present invention include wheat flour, rice flour, buckwheat flour, starch, and modified starch. Here, as the flours, processed starch made of conventional pregelatinized starch may be used, but in the present invention, it is preferable not to use it from the viewpoint of mouthfeel, crispness, and other textures. Preferably, it is wheat flour, and usually consists mainly of thin flour used for the production of cakes, but if necessary, those using an appropriate amount of medium flour, strong flour or the like can also be used.

  As the water used in the present invention, in addition to water, a food material containing water, such as milk and soy milk, can be used. In this case, milk protein, vegetable protein, or animal protein may be included as the protein in the water when blended. Specifically, there are casein, whey protein, skim milk powder, whole milk powder, whey protein, soy protein, etc., and raw materials including these include milk, raw milk, sweetened condensed milk, unsweetened condensed milk, soy milk or adjusted soy milk. Can be mentioned.

  In the present invention, fats and oils containing diacylglycerol in an amount of 10 to 90% by mass (hereinafter simply referred to as “%”) are used, but the prevention of dropping off after firing, the appearance of the product, the good mouthfeel, the moist feeling, the feeling of scum From the viewpoint of improvement, the diacylglycerol content in the fat is preferably 20 to 70%, more preferably 30 to 70%, and particularly preferably 35 to 70%.

  In the embodiment of the present invention, the content of unsaturated fatty acid among the fatty acids constituting diacylglycerol is preferably 90% or more, more preferably 93 to 100%, particularly 93 to 98%, particularly 94 to 98%. It is preferable from the viewpoints of good mouthfeel, moist feeling, improved crispiness, physiological effects, and industrial productivity of fats and oils. The unsaturated fatty acid preferably has 14 to 24 carbon atoms, and more preferably 16 to 22 carbon atoms from the viewpoint of physiological effects.

  In the embodiment of the present invention, among the fatty acids constituting diacylglycerol, the content of oleic acid is 20 to 65%, preferably 25 to 60%, particularly 30 to 50%, especially 30 to 45%. It is preferable in terms of physiological effects and oxidation stability. Furthermore, from the same point, the content of olein-olein diacylglycerol in fats and oils is preferably less than 45%, particularly preferably 0 to 40%.

  In the embodiment of the present invention, the content of linoleic acid among the fatty acids constituting diacylglycerol is 15 to 65%, more preferably 20 to 60%, particularly 30 to 55%, especially 35 to 50%. From the viewpoint of oxidation stability. Furthermore, from the viewpoint of oxidation stability, miscibility, shape retention, and physiological effect, the mass ratio of linoleic acid / oleic acid is 0.01 to 2, preferably 0.1 to 1.8, especially 0.3 to It is preferably 1.7. In particular, in consideration of health effects, the content ratio of linoleic acid / oleic acid is preferably 2 or less and 0.01 or more from the viewpoint of essential fatty acid intake.

  In the embodiment of the present invention, the content of linolenic acid among the fatty acids constituting diacylglycerol is less than 15%, more preferably 0-13%, especially 1-10%, especially 2-9%. From the viewpoint of physiological effects, it is preferable. As linolenic acid, α-linolenic acid and γ-linolenic acid are known as isomers, and α-linolenic acid is preferred from the viewpoint of physiological effects.

  In the embodiment of the present invention, the content of saturated fatty acid among the fatty acids constituting diacylglycerol is preferably 0 to 10%, more preferably 0 to 7%, particularly 2 to 7%, especially 2 to 6%. It is preferable from the viewpoints of flavor, oxidation stability, mouthfeel, and prevention of dropping off the pot after baking. As the saturated fatty acid, those having 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms are preferable, and palmitic acid and stearic acid are most preferable.

  In the embodiment of the present invention, the content of the fatty acid having 12 or less carbon atoms in the fatty acid constituting the diacylglycerol is preferably 5% or less in terms of flavor, more preferably 0 to 2%, particularly 0 to 1%, Most preferably it is substantially free. The remaining constituent fatty acids preferably have 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms.

  In an embodiment of the present invention, diacylglycerol is a fat and oil containing a large amount of unsaturated fatty acid residues in the constituent fatty acid, for example, rapeseed oil, soybean oil, sunflower oil, safflower oil, olive oil, cottonseed oil, corn oil, palm oil and other plants. It is preferable to produce a vegetable oil or animal oil such as lard, beef tallow or butter as a raw material. Specifically, these fats and oils are adjusted to have a desired fatty acid composition by a method such as fractionation, mixing, and transesterification. Subsequently, the fats and oils and glycerin are mixed and subjected to a transesterification reaction in the presence of a catalyst, or more preferably, the fats and oils are hydrolyzed by a conventional method in advance, and the obtained fatty acid is subjected to operations such as wintering, fractionation, and distillation by a conventional method. After reducing the saturated fatty acid by glycerol, it can be obtained by mixing glycerin and carrying out an esterification reaction in the presence of a catalyst. The esterification reaction is preferably carried out under mildly enzymatic conditions using 1,3-position selective lipase or the like in terms of flavor and the like.

  In the embodiment of the present invention, the content of trans-unsaturated fatty acid among the fatty acids constituting diacylglycerol is preferably 0 to 5%, more preferably 0.1 to 4.5%, especially 0.2 to 4%. 0.1%, particularly 0.5 to 3.5% is preferable from the viewpoint of flavor, physiological effect, and industrial productivity of fats and oils.

  In the embodiment of the present invention, the portion other than diacylglycerol in the fat is preferably triacylglycerol. The content of triacylglycerol in the fat is preferably 10 to 90%, more preferably 30 to 80%, particularly 30 to 70%, and particularly preferably 30 to 65% from the viewpoint of flavor.

  In the embodiment of the present invention, the content of unsaturated fatty acid among the fatty acids constituting triacylglycerol is preferably 25 to 98%, more preferably 27 to 95%, particularly 30 to 93%, especially 34 to 90%. It is preferable from the point of taste and taste.

  In the embodiment of the present invention, the unsaturated fatty acid constituting the triacylglycerol preferably has 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms, and further includes oleic acid, linoleic acid, linolenic acid, gatrenic acid, and erucic acid. Particularly preferred are oleic acid, linoleic acid and linolenic acid.

  In the embodiment of the present invention, the content of oleic acid in the constituent fatty acid of triacylglycerol is preferably 5 to 55%, more preferably 10 to 50%, and particularly 12 to 45%. This is preferable.

  In the embodiment of the present invention, the content of linoleic acid in the constituent fatty acid of triacylglycerol is preferably 5 to 60%, more preferably 10 to 55%, and particularly preferably 12 to 50%, oxidative stability, It is preferable in terms of mouthfeel and flavor.

  In the embodiment of the present invention, the content of linolenic acid in the constituent fatty acid of triacylglycerol is preferably 0.1 to 15%, more preferably 1 to 13%, particularly 2 to 10%. It is preferable in terms of sex, mouthfeel and flavor. The linolenic acid is preferably α-linolenic acid.

  In the embodiment of the present invention, as a raw material of triacylglycerol, fats and oils containing a lot of saturated fatty acids such as palm oil, lard, beef tallow can be used, but fats and oils containing a lot of unsaturated fatty acids such as rapeseed oil and soybean oil are used. It is also possible to use a partially hardened oil or a mixed oil of an extremely hardened oil and fat and an unhardened oil.

  Extremely hardened oils and fats are obtained by extremely hardening various vegetable oils and animal oils to an iodine value of 5 or less, more preferably from 0 to 2, such as soybean extremely hardened oils and fats, rapeseed extremely hardened oils and fats, and palm extremely hardened oils and fats. Can be used.

  In the embodiment of the present invention, the fat containing 10 to 90% of diacylglycerol has a solid fat content (SFC) of 0 to 5 at 35 ° C, 1 to 15 at 25 ° C, 1 to 20 at 15 ° C, and 5 to 5 ° C. 10 to 35, preferably 0 to 3 at 35 ° C, 1 to 13 at 25 ° C, 3 to 20 at 15 ° C, 13 to 35 at 5 ° C, especially 0 to 2 at 35 ° C, 1 at 25 ° C 10 to 15 and 5 to 20 at 15 ° C., and 15 to 30 at 5 ° C. are egg-absorbing properties (performance capable of maintaining a stable emulsified state even when egg yolk components are mixed), mouthfeel, etc. This is preferable. In addition, SFC (solid fat content) means here what was performed according to "provisional 1-1996 solid fat content NMR method" (reference | standard oil analysis test method, the Japan Oil Chemical Society edition). Examples of the measuring instrument include MARAN23 (Resonance).

  In the embodiment of the present invention, fats and oils containing 10-90% diacylglycerol may have a free fatty acid or a salt thereof (FFA) reduced to 3.5% or less, preferably 0-1%, and more preferably 0-0. 0.5%, particularly 0.05 to 0.2% is preferable in terms of flavor, emulsifying properties, and industrial productivity of fats and oils.

  In the embodiment of the present invention, the content of fatty acids having 4 or more carbon-carbon double bonds in the total fatty acids constituting the fats and oils containing 10-90% diacylglycerol is oxidative stability, workability during dough preparation From the standpoint of coloring, it is preferably 0 to 40%, more preferably 0 to 20%, particularly preferably 0 to 10%, and particularly preferably 0 to 1%, and most preferably not substantially contained.

  In the present invention, oil / fat 50 containing 300 to 500 parts by mass of moisture (hereinafter simply referred to as “parts”) and 10 to 90% of diacylglycerol with respect to 100 parts by mass of flour (referred to as dry parts by mass). The dough which contains -150 parts and egg yolk 45-200 parts by dry mass conversion, and gelatinized 30-100% among the starches in cereal flour by a hot-spring manufacturing method is prepared.

In order to prepare such a dough, it is preferable to first prepare a hot water seed containing flour, water and fat, and then blend egg yolk. In order to gelatinize 30-100% of the starch in flour, mix the flour with heated water and fat, heat the starch in the flour above its pregelatinization temperature, What is necessary is just to prepare. In this case, in order to make the starch in the flour 100% alpha, it is sufficient to sufficiently heat the entire flour. Moreover, in order to gelatinize starch in cereals by 30% or more and less than 100%, it is necessary to adjust the heating temperature and time as appropriate, or heat-treat a part of cereals to make hot water seeds, and the remaining cereals It can be prepared by mixing in a cooled hot water type.
Furthermore, as a method of preparing hot water seeds, water and fats are mixed and heat-treated to keep the temperature higher than the pregelatinization temperature of starch in flour, and a part or all of flour is mixed and stirred. The method of preparing so that 30-100% of starch in cereals may be gelatinized is simple.

  The temperature of the heat treatment is required to be at least equal to or higher than the pregelatinization temperature of starch in the flour to be used. For example, when wheat flour is used as flour, the gelatinization temperature of the wheat starch is 52 to 63 ° C. (Nakamura Michinori, “Starch Chemistry Handbook”, p36, Asakura Shoten (1977)). It is desirable to process. On the other hand, if the pregelatinization is excessively advanced, the starch grains in the flours are destroyed, the resulting cakes are sticky, and the texture is greatly impaired. Furthermore, the collapsed starch is likely to be β-stained (aged) during cooling and storage, and as a result, the hardness of the hot water species may increase and it may be difficult to disperse into the cake dough. Therefore, in order to prevent excessive pregelatinization, the heat treatment temperature of the hot water type is preferably 95 ° C. or less. The heat treatment time is preferably 1 to 15 minutes when the temperature is 52 to 63 ° C.

  The degree of heat treatment of the hot water seeds is based on the balance between the improvement of moisture retention and water dispersibility due to the pregelatinization, and the reduction of stickiness and mouthfeel due to excessive pregelatinization. It is preferable that the pregelatinization degree of starch is 30 to 90%, more preferably 40 to 80%, and particularly preferably 50 to 70%.

  In the present invention, the degree of alpha conversion is a numerical value measured as follows. That is, the hot water immediately after cooling to a predetermined temperature after the heat treatment is frozen with liquid nitrogen, the frozen dough is dried by a freeze-drying method, and then powdered to obtain a sample, and the degree of alpha conversion by a β-amylase / pullulanase method (Michinori Nakamura, Junji Kakinuma, “Biochemical Experimental Method 19 Starch and Related Sugar Experimental Method”, Academic Publishing Center (1986)).

  In the present invention, the ratio of water to 100 parts of flour is 300 to 500 parts, but preferably 310 to 450 parts, more preferably 320 to 430 parts, and particularly 330 to 410 parts. From the viewpoint of food texture such as crispness. In addition, when blending egg yolk into hot water seeds prepared with flour, moisture and fat, when using liquid egg yolk or whole egg, since these also contain moisture, include the moisture The above range is preferable. In this case, it is preferable that the ratio of water used in preparing the hot water seed is 200 to 400 parts, further 210 to 380 parts, particularly 220 to 350 parts, and particularly 230 to 330 parts with respect to 100 parts of flour. .

  In the present invention, the ratio of oil containing 10 to 90% of diacylglycerol to 100 parts of flour is 50 to 150 parts, preferably 50 to 140 parts, more preferably 60 to 140 parts, and particularly 60 to 130 parts. It is preferable. Thereby, the egg-absorbing property and water-absorbing property of the dough can be improved, and even if egg yolk and moisture are highly blended, a dough in which these blended materials are uniformly mixed can be prepared. And when the dough is baked, the cakes can be made into cakes having no large pot and having a large specific volume (volume), and having a mouthfeel, a moist feeling, a crisp feeling and the like. can do.

  In the embodiment of the present invention, after preparing the hot water seed, the temperature of the hot water seed does not drop excessively, and specifically, the yolk is blended at a time of 30 ° C. or higher, so that the emulsification stability of the dough To preferred. The temperature of the hot water seed when adding the egg yolk is preferably 30 to 65 ° C., particularly 35 to 60 ° C., more preferably 40 to 55 ° C., from the viewpoint of the emulsion stability of the dough. In addition, when using hot water seeds in a continuous production line that assumes mass production, it is necessary to store and store a large amount of hot water seeds. Is preferably 30 ° C. or higher, more preferably 40 to 55 ° C.

Next, the blending amount of the egg yolk with respect to the above hot water seed is 45 to 200 parts in terms of dry egg yolk with respect to 100 parts of flour, preferably 50 to 180 parts, more preferably 50 to 160 parts, particularly 60 to 140 parts. It is preferable from the viewpoints of foaming properties of the dough, prevention of dropping out of the pot after baking, appearance of cake products, good mouthfeel, moist feeling, and crispness. Moreover, egg yolk may be blended in any form of powder, normal liquid egg yolk, or whole egg, and two or more of these forms may be appropriately combined. In the case of normal liquid egg yolk, the amount is about twice the dry mass, and in the case of whole egg, the amount is about 6.4 times because it contains egg white.
Furthermore, the yolk or whole egg may be in any form such as freezing, salting, sugaring, etc., as long as the dry mass of the yolk falls within the above range.

  Moreover, the egg yolk may be partially or wholly enzyme-treated. In this case, only the egg yolk may be enzymatically treated, or the whole egg may be enzymatically treated. Alternatively, only egg yolk may be treated with enzyme and then mixed with egg white. The content when using liquid egg yolk is based on 100 parts of flour from the viewpoints of foaming properties of the dough, prevention of dropping off the pot after baking, appearance of the product, good mouthfeel, moist feeling, and crispness. 90 to 400 parts, preferably 100 to 360 parts, more preferably 100 to 320 parts, and particularly preferably 120 to 280 parts.

  When enzyme-treated egg yolk is used as egg yolk, the enzyme used for the enzyme treatment is preferably esterase, lipase, or phospholipase, more preferably lipase or phospholipase, and particularly preferably phospholipase. Among the phospholipases, phospholipase A, that is, phospholipase A1 or A2 is preferable, and phospholipase A2 is particularly preferable.

  The enzyme treatment conditions are preferably selected so that the lyso ratio is 15% or more when the enzyme-treated egg yolk is used for the whole egg yolk. Specifically, when the enzyme activity is 10,000 IU / mL, the enzyme addition amount is preferably 0.0001 to 0.1%, particularly preferably 0.001 to 0.01% with respect to egg yolk. The reaction temperature is preferably 20 to 60 ° C, particularly preferably 30 to 55 ° C. The reaction time is preferably 1 to 30 hours, particularly 5 to 25 hours. When enzyme-treated egg yolk is used as part of the egg yolk, it is preferable to select the enzyme treatment conditions so that the total lyso ratio of the enzyme-untreated egg yolk and the enzyme-treated egg yolk falls within the above range. Here, the “lyso ratio” refers to the mass% of lysophospholipid relative to the total phospholipid contained in egg yolk.

In the present invention, sugars are blended as necessary. Examples of sugars include monosaccharides such as glucose, fructose and galactose, maltose, sucrose, maltose, starch syrup, isomerized sugar, invert sugar, cyclodextrin, branched cyclodextrin, dextrin and other polysaccharides, sorbitol, maltitol, xylitol, etc. 1 type, or 2 or more types of mixed systems chosen from sugar sugars, reducing sugars, such as a starch hydrolyzate, etc. are preferable. Of these, the use of super white sugar is preferred.
Saccharides can be blended in the dough together with the egg yolk, but after preparing the dough by blending the egg yolk into the hot water seed, 300 to 400 parts of egg white (36 to 48 parts dry mass) and 100 parts of flour. An embodiment in which the meringue prepared with 150 to 300 parts of sugar is baked in addition to the dough is preferable. As the egg white, dry egg white can also be used. In this case, the egg white may be blended so as to be within the range of the dry mass.
You may mix | blend salt, other fragrance | flavor, a pigment | dye, etc. with a meringue as needed.
Meringue is usually prepared by mixing egg white and sugar and stirring until the specific gravity (g / cm ³ ) is 0.15 to 0.3. It is preferable in terms of improving the texture such as moist feeling and squeaky feeling.

  The dough of the present invention includes baking powder, emulsifier (glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, lecithin derivative, etc.), and cocoa, coffee, almond powder, Conch juice, fruit sauce, processed starch, dairy products, salt, preservatives, vitamins, calcium and other fortifiers, proteins, amino acids, chemical swelling agents, pH adjusters, pigments, fragrances and the like can be blended.

  Next, the dough obtained as described above is fired by a conventional method to produce cakes. The firing temperature is preferably 120 to 300 ° C.

The cakes obtained by the present invention have good mouthfeel, moist feeling, and crisp texture when the specific volume of the product after baking the dough is 2.5-4 cm ³ / g. To preferred. The specific volume of the product is further preferably 2.5 to 3.8 cm ³ / g, particularly preferably 2.5 to 3.6 cm ³ / g.

  Moreover, it is preferable that the cakes obtained by the present invention have a moisture content of 40 to 50% after baking the dough from the viewpoint that the mouthfeel, moist feeling, crisp feeling and the like are good. . Furthermore, it is preferable to make it 40 to 48%, especially 40 to 46%.

(Preparation of fats and oils with high diacylglycerol content)
455 parts of soybean oil fatty acid with reduced saturated fatty acids by wintering, 195 parts of rapeseed oil fatty acid and 107 parts of glycerin were esterified at 400 Pa at 40 ° C. for 5 hours using lipozyme IM (manufactured by Novozymes). went. The enzyme was then filtered off, molecularly distilled at 235 ° C., further decolorized and washed with water. Next, 7.5 parts of a 10% aqueous citric acid solution was added to 150 parts of the oil and fat, stirred at 60 ° C. for 20 minutes, and then dehydrated at 110 ° C. This was deodorized at 235 ° C. for 2 hours to prepare a diacylglycerol-rich oil and fat.
Table 1 shows the results of analysis of the high diacylglycerol-containing oil and rapeseed oil by the following method. Here, TAG is triacylglycerol, DAG is diacylglycerol, MAG is monoacylglycerol, and FFA is free fatty acid.

[Analysis method]
(I) Glyceride composition 10 mg of a sample and 0.5 mL of a trimethylsilylating agent (“silylating agent TH”, Kanto Chemical Co., Inc.) were added to a glass sample bottle, sealed, and heated at 70 ° C. for 15 minutes. This was subjected to gas chromatography (GLC) for glyceride composition analysis.
GLC conditions Device: Hewlett Packard 6890 type column; DB-1HT (manufactured by J & W Scientific) 7m
Column temperature; initial = 80 ° C., final = 340 ° C.
Temperature rising rate = 10 ° C./min, hold at 340 ° C. for 20 minutes Detector; FID, temperature = 350 ° C.
Injection part; split ratio = 50: 1, temperature = 320 ° C.
Sample injection volume: 1 μL
Carrier gas; helium, flow rate = 1.0 mL / min

(Ii) Constituent Fatty Acid Composition Fatty acid methyl ester was prepared according to “Preparation Method of Fatty Acid Methyl Ester (2.4.1.2-1996)” in “Standard Oil Analysis Test Method” edited by Japan Oil Chemistry Association. The obtained sample was subjected to GLC for constituent fatty acid composition analysis (American Oil Chem. Soc. Official Method: Ce1f-96, 2002).

[Preparation of oil and fat composition]
Oils and fat compositions A to E were prepared by mixing fats and oils with a high content of diacylglycerol and rapeseed oil according to the formulation shown in Table 2.

Examples 1-8 and Comparative Examples 1-5
[Dough preparation method]
A dough was prepared according to the following procedure with the formulation shown in Table 3.
(1) First, any of milk and oil composition A to E or butter was mixed and boiled.
(2) Add weak flour 1 to (1) above, stir at low speed for 10 seconds with a vertical mixer (manufactured by Kanto Blender Kogyo Co., Ltd.), then stir at medium speed for 1 minute, and pre-gelatinize starch in flour The hot water seed was prepared. The end temperature was 65 ° C.
(3) After setting the temperature of the hot water to 50 ° C., add liquid egg yolk, whole egg, and, in some cases, weak flour 2 in small portions while stirring at low speed with a vertical mixer (manufactured by Kanto Mixer Industry Co., Ltd.) Stir for 2 minutes. The end temperature was 30 ° C. In addition, a part of the dough at this time was sampled and subjected to measurement of the degree of gelatinization of starch.
(4) Mix egg whites, sucrose, salt and thickener and whip at 20 ° C. using a vertical mixer (manufactured by Kanto Blender Kogyo Co., Ltd.) to give meringue with a specific gravity of 0.2 g / cm ³ . Prepared.
(5) After the temperature of the dough of (3) was 25 ° C. or lower, the meringue prepared in the above (4) was added in several portions while stirring to prepare a dough specific gravity of 0.4 g / cm ³ . In addition, only the comparative example 2 added foaming fats and oils separately.

[Evaluation of fabric condition]
The state immediately after the preparation of the dough by the above “preparation method of dough” was evaluated according to the following criteria.
○: The blended material is uniformly mixed.
(Triangle | delta): A part of compounding raw material is not mixed uniformly.
X: The blending material is separated.

[Measurement of pregelatinization degree of starch]
(Preprocessing)
-To 1 g of sample, 3 ml of 70% ethanol was added, stirred and centrifuged (HIMACCF7D2 manufactured by HITACHI, conditions: 8000 G, 10 minutes), and desugared by removing the supernatant.
-Next, 3 ml of absolute ethanol was added to the precipitate, stirred, centrifuged (condition: 8000 G, 10 minutes), and dehydrated by removing the supernatant.
Next, 3 ml of acetone was added to the precipitate, stirred, centrifuged (condition: 8000 G, 10 minutes), and deethanolated by removing the supernatant.
-The precipitate was dried overnight in a desiccator.
-After drying a deposit, it grind | pulverized with the mortar and the pestle, and what passed through the sieve of 100 mesh (mesh 150 micrometers) was made into the sample for the gelatinization degree measurement of starch.
• Sample 0.1 g was taken into a 50 ml Spitz tube.
-10 ml of water was added, and the sample was dispersed using a glass homogenizer (manufactured by ASONE, DIGITAL HOMOGENIZER).
Further, the sample was dispersed for 2 minutes using a vortex (MS1 Minishaker, manufactured by IKA).
-Specimens (A, B and C) were prepared by performing the following operations.

(Preparation method of specimen A)
-4 ml of the sample was placed in a 50 ml Spitz tube, and 50 ml of 0.8 mol / L acetate buffer (pH 6.0) was placed.
-4 ml of a mixture of the sample and acetate buffer was put into a test tube, sealed, and left in a 40 ° C water bath for 10 minutes.
After standing, ¹ ml of enzyme solution ^{* 1)} was added to the test tube, and the enzyme treatment was performed at 40 ° C. for 30 minutes.
-Next, it heated for 5 minutes in the boiling water bath, 15 ml of water was added, and it was set as the sample A.
(Preparation method of specimens B and C)
4 ml each of the sample was put in two 50 ml Spitz tubes, and 0.4 ml of 10 mol / L sodium hydroxide solution was further added and gelatinized in a 65 ° C. water bath for 5 minutes.
Next, the mixture was cooled in an ice-water bath, neutralized by adding 2 ml of a 2 mol / L acetic acid solution, and 50 ml each of 0.8 mol / L acetate buffer (pH 6.0) was added.
-Next, 4 ml was put into each test tube, sealed, and allowed to stand in a 40 ° C water bath for 10 minutes.
· Two of the test tubes, in an enzyme solution ^{* 1)} in one, the enzyme solution was heat treated for 10 minutes in a boiling water bath and the other one ^{* 1)} was 1ml added respectively, 40 ° C. 30 Enzyme treatment was performed for a minute.
Next, the sample was heated in a boiling water bath for 5 minutes, 15 ml of water was added to each sample, and the former was designated as Sample B and the latter as Sample C.

Samples A, B, and C were each placed in a 25 ml test tube, 1 ml each, and 5 ml each of ferricyanide reagent ^{* 2)} was added and stirred.
-Next, after heating for 10 minutes in a boiling water bath, it was cooled with water, and the absorbance at 420 nm (U-3310 Spectrophotometer manufactured by HITACHI, using 3 ml cell, optical path length 1 cm) was measured.

* 1): 5.1 mg of β-amylase (β-amylase # 1500S; Nagase Chemtech Co., Ltd.) and 51 mg of pullulanase (PULLULANASE: Hayashibara Biochemical Laboratories) 8 mol / L acetate buffer (pH 6.0) ) Was added for 30 minutes, and impurities were removed by filtration.
* 2): 1L of red blood salt (Kanto Chemical Co., Ltd.) 0.37 g and sodium carbonate (Kanto Chemical Co., Ltd.) 20.0 g dissolved in water.

The gelatinization degree of starch was calculated by the following formula (1), where the absorbances of the specimens A, B, and C at 420 nm were a, b, and c, respectively.
Degree of starch alpha (%) = (c−a) / (c−b) × 100 (1)

[Baking cake]
70 g of the dough prepared by the above-described method was poured into a round mold No. 5 (diameter: about 15 cm, height: about 3 cm) and baked for 17 minutes at an oven temperature of 175 ° C. (top heat 175 ° C./bottom fire 165 ° C.) .

About the obtained cake, it evaluated according to the measuring method and evaluation criteria which were shown next about each item.
[Evaluation of cake appearance (pot drop)]
After baking the cake, it was left at room temperature for 30 minutes, and when the product temperature reached 20 ° C., the appearance was evaluated according to the following criteria.
○: The state where the height of the center portion of the cake is recessed by less than 10% compared to the height of the side surface (periphery) (no pot dropping)
Δ: The state in which the height of the center part of the cake is 10 to 20% lower than the height of the side surface (periphery) (there is a slight pot drop)
X: State where the height of the center of the cake is 20% or more depressed compared to the height of the side surface (periphery) (there is a pot drop)

[Measurement of cake specific volume]
After baking the cake, it was left at room temperature for 30 minutes, and when the product temperature reached 20 ° C., the specific volume of the cake was measured. The specific volume of the cake was measured with a laser volume measuring machine (Selnac-VM ASTX).

[Measurement of cake moisture content]
After baking the cake, it was left at room temperature for 30 minutes, and when the product temperature reached 20 ° C., the moisture content of the cake was measured. About 5 g of the cake was dried at 105 ° C. for 3 hours, the mass before and after drying was measured, and calculated by the following formula (2).
Moisture content (%) = (mass before drying−mass after drying) / mass before drying × 100 formula (2)

〔sensory evaluation〕
Evaluation of “feeling of mouth”, “feeling of moistness” and “feeling of crushing” was conducted by 10 expert panels. Regarding “feeling of mouthfeel”, dispersibility speed in the mouth (speed of breaking in the mouth), “moistness” about the wateriness (moisture feeling) in the mouth, “sakumi feeling” From the viewpoint of ease of biting in the mouth, either “good” or “not good” was judged and evaluated according to the following criteria.
○: Seven or more out of 10 persons judged to be good.
(Triangle | delta): It judged that the names 3-6 among 10 persons were favorable.
X: It was judged that 2 or less out of 10 people were good.

Example 9 and Comparative Example 6
[Dough preparation method]
A dough was prepared according to the following procedure with the formulation shown in Table 3.
(1) First, milk and an oil / fat composition were mixed and boiled.
(2) Add weak flour 1 to (1) above, stir at low speed for 10 seconds with a vertical mixer (manufactured by Kanto Blender Kogyo Co., Ltd.), then stir at medium speed for 1 minute, and pre-gelatinize starch in flour The hot water seed was prepared. The end temperature was 65 ° C.
(3) After setting the temperature of the hot water to 50 ° C, add liquid egg yolk, whole egg and baking powder in small portions while stirring at low speed with a vertical mixer (manufactured by Kanto Blender Kogyo Co., Ltd.) for 2 minutes. Stir. The end temperature was 30 ° C.
(4) The dough of (3) was adjusted to 25 ° C. or lower, and then the dough specific gravity was adjusted to 0.4 g / cm ³ while stirring.
The evaluation of the dough state and the measurement of the degree of gelatinization were performed in the same manner as described above.

[Baking cake]
70 g of the dough prepared by the above method was poured into a round mold No. 5 (diameter: about 15 cm, height: about 3 cm) and baked for 10 minutes at an oven temperature of 175 ° C. (top heat 175 ° C./bottom fire 165 ° C.) .
The obtained cake was evaluated in the same manner as described above for appearance, specific volume, moisture content, mouthfeel, moist feeling, and squeaky feeling.

  From the results shown in Table 3, the cakes of the products of the present invention (Examples 1 to 9), compared to the comparative products (Comparative Examples 1 to 6), have high moisture and a high specific volume, but there is no dropping of the pot. It was also found to be excellent in mouthfeel, moist, and succulent.

Claims (5)

  100 to 100 parts by mass (dry mass part) of flour, 300 to 500 parts by mass of water, 50 to 150 parts by mass of fat and oil containing 10 to 90% by mass of diacylglycerol, and 45 to 200 parts by mass of egg yolk in terms of dry mass The manufacturing method of the cakes which prepare the dough which gelatinized 30-100 mass% among the starches in the said cereal flours by the hot water manufacturing method, and bake this.   The method for producing cakes according to claim 1, wherein the dough is prepared by preparing a hot water type containing the flours, water and fats, and then blending egg yolk.   In the dough preparation, meringue prepared with 300 to 400 parts by weight of egg white and 150 to 300 parts by weight of saccharide is added to 100 parts by weight (dry part by weight) of flour after adding egg yolk. The manufacturing method of cakes of description. The method for producing cakes according to any one of claims 1 to ³ , wherein the specific volume of the cakes after baking is 2.5 to ⁴ cm3 / g.   The method for producing cakes according to any one of claims 1 to 4, wherein the moisture of the cakes after baking is 40 to 50%.