JP2014221031A - Sponge cake and production method of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method that can stably produce a sponge cake in which even when the sponge cake is repeatedly produced while a sponge cake dough is maintained for an extended period, use of an emulsifier or the like is avoided or made small.SOLUTION: A production method of a sponge cake that includes a process in which while a sponge cake dough including egg, saccharide and starch is maintained in a dough tank, that a portion of the sponge cake dough is taken out from the dough tank, and performed by burning is repeated to obtain two or more sponge cakes, is disclosed. The saccharide includes: sugar; and a specific disaccharide that comprises at least one sugar selected from isomaltulose and trehalose, and a mass ratio of the saccharide to the egg is exceeding 0.5 and at most 1.0.

Description

  The present invention relates to a sponge cake and a method for producing the same.

  Sponge cakes are generally cakes that are formed by swelling due to the expansion of egg bubbles when baking dough containing whipped eggs and sugar and starch (typically wheat flour). For example, when egg: sugar: flour is 1: 1: 1 by weight, a dough with high specific gravity (expressed as “heavy”) is obtained, and when 1: 0.5: 0.5 , A dough having a low specific gravity (expressed as “light”) is obtained.

  When producing a sponge cake, it is desirable that air bubbles in the dough before baking are sufficiently maintained in order to ensure proper swelling of the sponge cake. As a method of keeping bubbles, there is a method of adding an emulsifier so that defoaming hardly occurs. A method using a complex composed of a milk protein, a gelling agent, and water has also been proposed (for example, Patent Document 1).

  On the other hand, isomaltulose (isomaltrose), a kind of saccharide also called palatinose, is considered to be added to foods as a preventive or ameliorating agent for metabolic syndrome, an inhibitor of muscle mass decrease, or a liver function improving agent. (Patent Documents 2 to 5). In addition, a solid (granule) containing isomaltulose obtained by spray drying (Patent Document 6) or a solid (granule) containing isomaltulose obtained by a kneader (Patent Document 7) may be added to food. It is being considered. Palatinose and palatinose are registered trademarks of Mitsui Sugar Co., Ltd.

JP 2009-82096 A JP 2010-13395 A JP 2010-53036 A JP 2010-95468 A JP 2010-248141 A JP 2013-5790 A JP 2012-179045 A

  When a sponge cake is repeatedly produced from a large amount of sponge cake dough over a long period of time, there is a problem that the degree of swelling of the resulting sponge cake may fluctuate, which may hinder continuous production of sponge cake. It was. For example, in the case of a sponge cake used as a base for Christmas cakes, since it is industrially mass-produced, the dough is prepared from a quantity for several times of baking as one batch, and from the first baking to the final baking, For example, it may be left for 30 to 40 minutes, and the stability of the swelling tends to be a problem.

  If an emulsifier or the like is added to the dough, the production stability is expected to be improved to some extent. However, from the fact that the flavor of the additive remains in the sponge cake and the recent intention to add nothing, it is desired that the amount of the emulsifier or the like is reduced or not added if possible.

  Thus, even when the sponge cake is repeatedly produced while maintaining the sponge cake dough for a long time, the main object of the present invention is to stably produce the sponge cake while avoiding or reducing the use of an emulsifier or the like. It is to provide a method. Another object of the present invention is to provide a sponge cake that has a sufficient sweetness and has a sufficient sweetness even when it is repeatedly produced for a long time from a large amount of sponge cake dough.

  The present inventor found that sponge cake production can be stabilized by setting the mass ratio of saccharide to egg in a specific range while using sugar and a specific disaccharide in combination as saccharide, and based on such knowledge The present invention has been reached.

  That is, the present invention repeatedly removes and bakes a portion of the sponge cake dough from the dough tank while maintaining the sponge cake dough containing eggs, sugars and starch in the dough tank, It is related with the manufacturing method of sponge cake provided with the process to obtain. In the production method according to one embodiment, the saccharide includes sugar and a specific disaccharide composed of at least one sugar selected from isomaltulose and trehalose, and the mass ratio of the saccharide to the egg is 0.5. It is 1.0 or less.

  According to the method of the present invention, even when a sponge cake is repeatedly produced while maintaining the sponge cake dough for a long time, the sponge cake is stably produced while avoiding or reducing the use of an emulsifier or the like. be able to.

  80 mass% or less may be sufficient as the ratio of the said specific disaccharide with respect to the total mass of saccharides. Thereby, how the sponge cake swells can be more easily stabilized.

  The sponge cake dough may be prepared using granules containing the specific disaccharide. Isomaltulose and trehalose are less soluble than sugar, but by using granules containing these, isomaltulose and / or trehalose can be more uniformly dissolved or dispersed in the dough.

  In another aspect, the present invention relates to a sponge cake obtained by baking a sponge cake dough containing eggs, sugars and starch. In the sponge cake according to one embodiment, the saccharide includes sugar and a specific disaccharide composed of at least one sugar selected from isomaltulose and trehalose, and the mass ratio of the saccharide to the egg is 0.7 or more and 1 0.0 or less.

  Even if the sponge cake according to the present invention is repeatedly manufactured for a long time from a large amount of sponge cake dough, it can be manufactured in a sufficiently swollen state while having an appropriate sweetness.

  According to the present invention, even when a sponge cake is repeatedly produced while maintaining the sponge cake dough for a long time, the sponge cake can be stably produced while avoiding or reducing the use of an emulsifier or the like. Moreover, the sponge cake obtained can have moderate sweetness.

  Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

  The method for producing a sponge cake according to the present embodiment mainly comprises a step of preparing a sponge cake dough containing eggs, sugars and starch, and the sponge cake dough from the dough tank while maintaining the sponge cake dough in the dough tank. It is comprised from the process of taking out a part and repeating baking and obtaining a several sponge cake.

  The sponge cake produced here is a cake baked into a sponge containing bubbles, and is called Barta Genoise in France. Castella and chiffon cakes also fall under the category of sponge cakes. Castella is a Japanese confectionery and contains relatively little flour. In the case of a chiffon cake, in general, a lot of egg white is blended in the dough or a vegetable oil is blended. The size and shape of the sponge cake are not particularly limited, but usually the amount of one sponge cake is about 100 to 1000 g.

  In order to prepare sponge cake dough, for example, a seed prepared by adding sugar to an egg (usually whole egg) is stirred at high speed while being heated in a hot water bath or the like to foam. The temperature at which the seeds are foamed is generally about 30 to 40 ° C. Stirring can be performed by a method such as a mixer. After the high-speed stirring, the foamed seed may be stirred at a low speed.

  As eggs, bird eggs such as chicken eggs are usually used. Details of the saccharide will be described later.

  Next, starch is added to the foamed seeds and mixed. An expanding agent such as baking powder may be added. Then, if necessary, milk, fats and oils are further added and mixed to obtain a foamed sponge cake dough. It is preferable that the milk and fats and oils are preheated with hot water or the like.

  The starch is usually blended in the dough as a flour such as wheat flour (weak flour, medium flour, strong flour), rice flour, corn starch, float, potato starch, sweet potato starch, tapioca starch, buckwheat flour and the like. In particular, soft flour is often used.

  As fats and oils, butter is generally used for flavoring. Shortening or liquid vegetable oils may be used. Generally, vegetable oil is used for chiffon cakes.

  The mixing ratio of the sponge cage dough can be adjusted based on the egg mass. In one embodiment, the weight ratio of saccharide to egg ranges from greater than 0.5 to 1.0. From the viewpoint of stability of how the sponge cake swells, the saccharide mass ratio is more preferably 0.6 or more, 0.65 or more, or 0.7 or more. From the same viewpoint, the saccharide mass ratio is more preferably 0.9 or less, 0.85 or less, or 0.8 or less. When the amount of saccharide is large, the moist feeling of baking increases, but according to the knowledge of the present inventors, when the mass of saccharide becomes too large, the stability of sponge cake production when maintaining the dough for a long time is improved. The effect tends to be small. Moreover, when there are many saccharides, even if a dough is baked for a long time, the inside may remain soft and sticky and may not be baked normally.

  The mass ratio of starch to eggs is usually 0.4 to 1.0, preferably 0.5 to 1.0. When using fats and oils, the mass ratio is about 0-0.8 normally with respect to an egg.

  The sponge cake dough may further contain other components such as an emulsifier, but according to this embodiment, the amount of the dough can be reduced while maintaining the bubbles in the dough for a long time. For example, the blending ratio of the emulsifier preparation for sponge cake can be 2.0% by mass or less, or 0.3 to 2.0% by mass with respect to the mass of the sponge cake dough.

  For other types of ingredients and the mixing ratio of each ingredient, etc., refer to the technical common knowledge of those skilled in the art (eg, “Why about sweets understood by science?” Published by Shibata Shoten, supervised by Sakai Seika School) It can adjust suitably in the range which does not deviate from the meaning of invention.

  The sponge cake dough is preferably prepared from a viewpoint of production efficiency and the like, with an amount used for baking several times or more as one batch. Specifically, for example, about 5 to 10 kg of sponge cake dough is prepared at a time.

  A part of the prepared sponge cake dough is taken out and maintained in the dough tank while the baking of the sponge cake is repeated several times (for example, about 10 to 30 times). It is preferred that the sponge cake dough be gently agitated while being maintained in the dough tank. According to this embodiment, after preparation, even when a sponge cake is produced while placing the sponge cake dough for a long time, a sponge cake having a stable degree of swelling can be obtained. After adjustment, the sponge cake dough can be maintained in the dough tank for a period of, for example, about 10 to 40 minutes during multiple firings. As a dough tank, the equipment normally used in cake manufacture etc. can be used suitably.

  The sponge cake dough taken out from the dough tank is put into an arbitrary mold and baked by a normal method using an oven or the like. The baking conditions may be appropriately set so that a desired baking is obtained. For example, the dough can be fired by heating at 150 to 185 ° C. for 25 to 40 minutes.

  Next, the details of the saccharide used for preparing the sponge cake dough will be described.

  The saccharide includes at least sugar and a specific disaccharide composed of at least one sugar selected from isomaltulose and trehalose. The sponge cake dough can be prepared by blending saccharides composed of sugar, a specific disaccharide, and, if necessary, other saccharides with other materials.

  Sugar is a sweetener containing sucrose as a main component and is usually blended separately from a raw material containing a specific disaccharide. As sugar, granulated sugar, super white sugar, tri-warm sugar, salam, powdered sugar, brown sugar and the like can be appropriately selected and used. 10 mass% or more, 20 mass% or more, 30 mass% or more, or 40 mass% or more may be sufficient as the ratio of sugar with respect to the total mass of saccharides. Increasing the proportion of sugar tends to provide a more prominent effect on improving the stability of the bulge.

  Isomaltulose is a disaccharide in which glucose and fructose are linked by α-1,6, and is a structural isomer of sugar. Isomaltulose is found, for example, in natural honey. Industrially, isomaltulose is produced by allowing α-glucosyltransferase derived from bacteria such as Protaminobacter rubrum and Serratia plymutica to act on sucrose.

  Trehalose is a disaccharide in which two α-glucoses are linked by 1,1-glucoside, and can be found in nature or can be obtained artificially.

  In one embodiment, the ratio of the specific disaccharide (total ratio of isomaltulose and trehalose) is preferably 80% by mass or less, more preferably 70% by mass or less, and still more preferably 60% with respect to the total mass of the saccharide. It is below mass%. The ratio of the specific disaccharide is preferably 20% by mass or more, more preferably 30% by mass or more, and further preferably 40% by mass or more with respect to the total mass of the saccharide. When the ratio of the specific disaccharide is within these numerical ranges, the effect of stabilizing the swelling of the sponge cake can be obtained more remarkably. In addition, if the amount of the specific disaccharide is large, these may remain undissolved, and the sponge cake may become rough and have a crisp texture.

  The sweetness of isomaltulose and trehalose is low compared to sugar. For example, the sweetness of isomaltulose is about 40% of sucrose (sucrose). Therefore, there is an advantage that moderate sweetness can be easily maintained even if the amount of the whole saccharide or the amount of the specific disaccharide is increased to some extent from the viewpoint of improving the stability of the bulge.

  Isomaltulose and / or trehalose is blended with other materials, preferably in the form of granules, during dough preparation. The median system of granules containing these specific disaccharides may be 60 to 300 μm or 80 to 200 μm as measured by laser diffraction particle size distribution measurement. The ratio of the specific disaccharide in a granule is 70 mass% or more, for example, Preferably it is 70-90 mass%.

  The granule includes, for example, an aggregate of a plurality of crystal particles of isomaltulose and / or trehalose and an amorphous sugar, and the sugar is encapsulated in the aggregate of crystal particles (spherical) particles It may be. The median size of the crystal particles is, for example, 5 to 50 μm when measured by laser diffraction particle size distribution measurement. Such a granule can be obtained, for example, by a method in which crystal particles of a specific disaccharide are precipitated from a sugar solution containing a specific disaccharide and an amorphous sugar, and the sugar solution containing the crystal particle is spray-dried. it can. Alternatively, a granule containing the specific disaccharide can be obtained by applying a shearing force to the sugar solution while heating the sugar solution to precipitate crystal nuclei of the specific disaccharide and cooling the mixture containing the crystal nuclei. In the case of isomaltulose, the sugar solution can be obtained, for example, by allowing an enzyme to act on sucrose. In this case, the sugar solution and the resulting granules contain trehalulose, fructose, glucose, sucrose, isomaltose and the like as an amorphous sugar. The granules may be solids described in Patent Documents 6 and 7. Here, saccharides such as sucrose, glucose, fructose and the like can also be contained in sugar. The blending amount of sugar can be usually determined without considering the amount of sucrose and the like in the granule, but the total blending ratio of sugar and the amount of sucrose and the like in the granule is 10% by mass or more and 20% by mass. % Or more, 30 mass% or more, or 40 mass% or more.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.

(Tests 1-7)
1. Preparation of sponge cake Sponge cake of granulated sugar alone formulation (G), trehalose formulation (T) or isomaltulose formulation (P) using whole eggs, sugars, flour and milk in the blending amounts (g) shown in Table 1 A sponge cake was prepared from the dough.

  In the table, “granulated sugar” is granulated sugar (Mitsui Sugar Co., Ltd.). “Trehalose” is the trade name “Treha” (Hayashibara). “Crystal isomaltulose” is a trade name “Crystal Palatinose IC” (Mitsui Sugar Co., Ltd.). “Granular isomaltulose” is a granule formed from 80% by mass or more of isomaltulose and other amorphous saccharides. “Sugar / Egg” is the mass ratio of the total amount of saccharides to the egg, and “Specific Disaccharide (mass%)” is the ratio of the total amount of isomaltulose and trehalose to the total mass of saccharides. However, this ratio is a value calculated by regarding the ratio of isomaltulose in “granular isomaltulose” as 80% by mass.

  First, eggs were loosened in a bowl, and sugar was added thereto to prepare seeds. While heating to 33 ° C. by hot water bathing, the seeds were stirred and foamed at high speed with a universal stirrer, and the stirring speed was gradually reduced to form a uniform foamed dough. Sifted flour was added to the mixture and mixed so as not to knead. Furthermore, milk heated to about 60 ° C. by hot water was mixed to obtain a sponge cake dough.

  350 g of the prepared sponge cake dough was poured into a cylindrical No. 6 mold and baked to obtain an initial sponge cake. The sponge cake dough was held for 40 minutes while stirring at ultra-low speed, and then 350 g of sponge cake dough was poured into a No. 6 mold and baked to obtain a second sponge cake. Firing was performed by heating for 40 minutes in an oven set at 150 ° C. for the lower flame and 155 ° C. for the upper flame.

2. Evaluation The height of the edge part was measured about each sponge cake obtained from the sponge cake dough after the initial stage and 40 minutes. By comparing this height, the degree of swelling of the sponge cake can be evaluated. The results are shown in Table 1. In the table, “height reduction rate (%)” is the ratio of the difference between the initial height and the height after 40 minutes to the initial height. Since the degree of swelling of the sponge cake is affected by the environment such as room temperature and humidity, even if the same composition and amount of dough are used, the same swelling value is not always obtained. In particular, the fabric after 40 minutes is easily affected by the environment. Therefore, it is necessary to compare the degree of swelling between those prepared at the same time. Tests 1 to 7 were prepared by evaluating two or three kinds of doughs at the same time, and the degree of swelling can be relatively compared in the same test. The same applies to Test 8 and later.

  As shown in Table 1, when the mass ratio of saccharide to egg is 0.50 to 1.00, according to the prescription (T, P) using trehalose or isomaltulose in combination with granulated sugar, 40 The height reduction rate of the cake when using the dough after minutes was lower than that of the granulated sugar alone formulation (G) having the same mass ratio of sugar to egg. However, when the mass ratio of saccharide to egg as in Test 2 is 0.50, the isomaltulose prescription (P) has a height reduction rate of 35%, which is lower than that of granulated sugar alone, but is practical. In view of the above, it is considered somewhat large. Practically, it is considered that the bulge height reduction rate is desirably less than 25%.

(Tests 8-11)
As shown in Table 2, the mass ratio of saccharides to eggs was set to 0.80, and the ratio of specific disaccharides to the whole saccharides was changed, and compared with granulated sugar alone formulation (G). In tests 9 and 10, the prescription (P ′) using crystalline isomaltulose instead of granular isomaltulose was also evaluated. Preparation and evaluation of sponge cake were performed in the same procedure as in Tests 1-7.

  The evaluation results are shown in Table 2 together with Test 5. According to the trehalose prescription (T) or isomaltulose prescription (P, P ′) at least in the range of the specific disaccharide ratio of 80% by mass or less, the granulated sugar single prescription (G ), The decrease (height reduction rate) of the sponge cake height (the degree of swelling) due to maintaining the dough for a long time was clearly improved.

(Test 12)
A dough of trehalose alone was prepared and compared with granulated sugar alone formulation (G) in the same procedure as in Tests 1-7. As shown in Table 2, when the amount of the specific disaccharide is increased without adding sugar, the reduction rate of the height is increased to 25% or more, which is slightly improved as compared with the granulated sugar single formulation. However, it became large as an absolute value. From this result, it is considered that the sugar and the specific disaccharide synergistically contribute to the improvement of the swelling of the sponge cake.

  From the above experimental results, according to the present invention, it was confirmed that even when a sponge cake was produced for a long time from the same batch of sponge cake dough, fluctuations in the swelling of the resulting sponge cake could be sufficiently suppressed. It was.

(Test 13)
The dough after 40 minutes was baked in the same manner as in Test Examples 1 to 12 with the formulation shown in Table 3 below, and the sugar content of the resulting sponge cake was measured.
In measuring the sugar content, first, 400 mg to 12000 mg of sponge cake was taken in a beaker and the mass was measured accurately. About 30 mL of ultrapure water was added thereto and extracted with ultrasound for 15 minutes. After extraction, the mixture was stirred for 10 minutes, and 1 mL of maltitol (100 mg / mL) was added as an internal standard. After filtration with No. 2 (Advantech Toyo Co., Ltd.) filter paper, 2.5 mL of 5% sulfosalicylic acid was added to a constant volume of 50 mL, and centrifuged at 12000 rpm for 10 minutes to recover the supernatant. The collected liquid is passed through a waters Sep-PakC18, CM and QMA cartridge filter connected in series for deproteinization, desalting and organic acid removal, and then passed through a 0.45 μm filter to remove insoluble components. Samples were prepared and subjected to HPLC. A standard sample was prepared according to the concentration of sugar in the sample, and a calibration curve was prepared from data of 4 to 5 concentrations. The sugar content was determined by the internal standard method from the ratio to the internal standard. The HPLC analysis conditions were: Column: Develosil RPAQUEOUS 3 linked, temperature: 60 ° C., moving bed: water, injection volume 20 μL.
As a result, as shown in Table 3, it was revealed that the sugar content obtained by analysis using HPLC reflects the blending ratio in the dough. For example, the ratio of the specific disaccharide obtained from the HPLC analysis reflects the ratio of the specific disaccharide in the dough to some extent, and the dough blending ratio is obtained with higher accuracy by appropriately correcting by more detailed analysis. It is considered possible.

Claims (4)

While maintaining a sponge cake dough containing eggs, sugars and starch in the dough tank, a step of repeatedly taking out and baking a part of the sponge cake dough from the dough tank to obtain a plurality of sponge cakes is provided. ,
The saccharide includes sugar and a specific disaccharide composed of at least one sugar selected from isomaltulose and trehalose,
A mass ratio of the saccharides to the egg is more than 0.5 and 1.0 or less,
Sponge cake manufacturing method.   The manufacturing method of Claim 1 whose ratio of the said specific disaccharide is 80 mass% or less with respect to the total mass of the said saccharide.   The manufacturing method according to claim 1 or 2, wherein the sponge cake dough is prepared using granules containing the specific disaccharide. A sponge cake obtained by baking a sponge cake dough containing eggs, sugars and starch,
The saccharide includes sugar and a specific disaccharide composed of at least one sugar selected from isomaltulose and trehalose,
A mass ratio of the saccharide to the egg is 0.7 or more and 1.0 or less,
sponge cake.