JP2015065929A - Fat composition for cake, and cake blended with fat composition for cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat composition for cakes, which allows cakes to cause excellent moist feeling when being eaten and imparts excellent foamability to a dough before baking; and a cake blended with the fat composition for cakes.SOLUTION: A fat composition includes a liquid oil, a glycerol mono-fatty acid ester having 60 mass% or more of stearic acid in the constituent fatty acids, and a propylene glycol fatty acid ester. In the fat composition for cakes, the content of the glycerol mono-fatty acid ester is 0.4 to 7 mass%, and the content of the propylene glycol fatty acid ester is 3 to 15 mass%.

Description

  The present invention relates to a fat composition for cakes and a cake in which the fat composition for cakes is blended.

  Cakes represented by sweets have particularly high palatability and always have excellent flavor and texture, and various research and development have been made accordingly. In recent years, in particular, there has been a demand for a cake that has a moist texture (hereinafter referred to as a moist texture) in addition to the conventional flavor and texture.

Various cakes obtained by baking dough mixed with flour, saccharides, eggs, oils, salt, baking powder, water, milk ingredients, and other flavoring ingredients are produced in various ways. In contrast to other cake manufacturing methods, the cake is manufactured by repeatedly performing a process of immersing a baked product in a dough before baking and baking it again. From such a manufacturing process, the Baumkuchen dough is exposed to a higher temperature than other cakes, resulting in poor dough conditions and poor quality of the resulting Baumkuchen. Many of the foods had a texture, making it more difficult to satisfy the texture.

As a method for improving the texture of Baumkuchen, there is a method in which a soybean protein that has been enzymatically decomposed is contained in a dough (Patent Document 1), and a plastic fat composition that contains a transesterified oil of palm fractionated oil and palm stearin. Although the method of making it contain (patent document 2) etc. is mentioned, it was difficult for any prior art to provide Baumkuchen which has a strong moist feeling.

  On the other hand, in the mass production of cakes, the all-in-mix method of mixing flour and other raw materials together is used as the production method. However, in order to shorten the work time and improve productivity, It is desired to have a high foamability and a shorter time from the start of mixing to completion.

JP-A-6-319434 JP 2007-135443 A

  Therefore, the present invention is able to obtain a cake with a good texture when eaten, and to give an excellent foaming property to the dough before baking, and the fat composition for cake. The problem is to provide a fresh cake.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a liquid fat and oil, a glycerin monofatty acid ester containing a specific fatty acid in a constituent fatty acid, and a propylene glycol fatty acid ester containing oil composition for cakes Has found that the above problems can be solved, and has completed the present invention. Specifically, the present invention provides the following.

(1) Liquid oil and fat, an oil and fat composition containing glycerin monofatty acid ester in which 60% by mass or more of the constituent fatty acid is stearic acid, and propylene glycol fatty acid ester, and the content of the glycerin monofatty acid ester in the oil and fat composition 0.4 to 7% by mass, and the content of the propylene glycol fatty acid ester is 3 to 15% by mass,
(2) The fat composition for cakes according to (1) above, wherein the fat composition contains 0.01 to 1% by mass of lecithin,
(3) The fat and oil composition for cakes according to (1) or (2) above, wherein 0 to 40% by mass of the constituent fatty acid is glycerin monofatty acid ester is palmitic acid,
(4) A cake comprising the oil composition for cakes according to any one of (1) to (3),
(5) The cake according to (4), wherein the cake is a butter sponge or a butter cake,
(6) The cake according to (4), wherein the cake is Baumkuchen,
(7) Liquid oil and fat, an oil and fat composition containing glycerin monofatty acid ester in which 60% by mass or more of the constituent fatty acid is stearic acid, and propylene glycol fatty acid ester, and the content of the glycerin monofatty acid ester in the oil and fat composition 0.4 to 7% by mass, and the propylene glycol fatty acid ester content is 3 to 15% by mass. The oil composition for cakes is blended as a raw material, and all raw materials other than water are mixed. The method for producing Baumkuchen, characterized in that the dough adjusted by adding water after stopping mixing is fired.

  By using the oil composition for cakes of the present invention, it is possible to provide a cake having a good texture when eaten. Moreover, by using the fat and oil composition for cakes of the present invention, it is possible to impart excellent foaming properties to the dough before baking, shorten the mixing time, and improve cake productivity.

  Hereinafter, the oil-fat composition for cakes of the present invention will be described in detail. The fat and oil composition for cake of the present invention is characterized by containing a liquid fat and oil, a glycerin monofatty acid ester containing a specific fatty acid in a constituent fatty acid, and a propylene glycol fatty acid ester.

  The liquid fat used in the present invention is a liquid fat at normal temperature (25 ° C.). Although it does not specifically limit as liquid oil and fat of this invention, Rapeseed oil, olive oil, rice oil, sesame oil, cottonseed oil, peanut oil, corn oil, soybean oil, sunflower oil, safflower oil, palm fraction oil (palm olein etc.), medium chain Various animal and vegetable oils and fats such as fatty acid oil and fish oil can be mentioned. Moreover, if it is liquefied at normal temperature (25 degreeC), the mixed oil of the said liquid fats, transesterification oil, hydrogenated oil, etc. can also be used.

  The liquid fat used in the present invention is preferably 75 to 95% by mass, more preferably 85 to 95% by mass, and most preferably 80 to 95% by mass in the fat and oil composition for cakes of the present invention. When the content of the liquid fat / oil in the fat / oil composition is in the above range, the effect of the present invention is easily achieved.

  The glycerin monofatty acid ester used in the present invention is an ester bond of one molecule of glycerin and one molecule of fatty acid. As the glycerin monofatty acid ester of the present invention, a commercially available glycerin monofatty acid ester may be used, or a glycerin monofatty acid ester produced by a conventionally known method may be used. The manufacturing method of glycerol mono fatty acid ester is not specifically limited, For example, conventionally well-known methods, such as esterification of glycerol and a fatty acid, and transesterification of glycerol and fats and oils, are mentioned. Although an example of the manufacturing method of glycerol mono-fatty acid ester is shown below, it is not limited to this. First, glycerin and fatty acid are charged into a reaction vessel at an appropriate ratio, and a sodium hydroxide solution is added as a catalyst. Next, the mixture is heated to a temperature of 200 ° C. or higher under a nitrogen stream and reacted for about 1 to 3 hours, and then the internal temperature is set to 250 ° C. or higher and reacted for 3 to 5 hours. Then, it cools to normal temperature and refine | purifies by a conventional method, and can obtain glycerol mono-fatty acid ester.

  The glycerin monofatty acid ester used in the present invention is a glycerin monofatty acid ester in which 60% by mass or more of the constituent fatty acid is stearic acid, and the stearic acid is preferably 60 to 95% in the constituent fatty acid of the glycerin monofatty acid ester. %, More preferably 65 to 95% by mass, most preferably 65 to 85% by mass. Further, a mixture of two or more glycerin monofatty acid esters may be used as long as the constituent fatty acid satisfies the above range. When the content of stearic acid in the constituent fatty acid is in the above range, the effect of the present invention is easily achieved.

  The glycerin monofatty acid ester used in the present invention contains palmitic acid in the constituent fatty acid, preferably 0 to 40% by mass, more preferably 5 to 40% by mass, and most preferably 15 to 35% by mass. When the content of palmitic acid in the constituent fatty acid is within the above range, the effect of the present invention is easily achieved.

  The constituent fatty acid content of the glycerin monofatty acid ester used in the present invention can be measured by gas chromatography according to the AOCS method (Celf-96).

  As a commercial item of glycerin monofatty acid ester used in the present invention, Emulsy MH (manufactured by Riken Vitamin Co., Ltd.), Emulgie MS (manufactured by Riken Vitamin Co., Ltd.), Poem V-100 (manufactured by Riken Vitamin Co., Ltd.) and the like can be used. .

  The glycerin monofatty acid ester used in the present invention is contained in the oil composition for cakes of the present invention in an amount of 0.4 to 7% by mass, preferably 0.4 to 6.5% by mass, more preferably 0.5. -6.0 mass%, Most preferably, it contains 0.5-5.5 mass%. When the content of the glycerin monofatty acid ester is in the above range, the effect of the present invention is easily achieved.

  In the propylene glycol fatty acid ester used in the present invention, the constituent fatty acid is not particularly limited, but stearic acid, palmitic acid, and behenic acid are preferable. It may be a mixture of a plurality of types of fatty acid esters. The ester body may be either a monoester or a diester, or a mixture thereof. As a commercially available product, Riquemar PS-100 (manufactured by Riken Vitamin Co., Ltd.), Riquemar PB-100 (manufactured by Riken Vitamin Co., Ltd.) or the like can be used.

  The propylene glycol fatty acid ester used in the present invention contains 3 to 15% by mass, preferably 4 to 14% by mass, more preferably 4.5 to 13% by mass, in the oil and fat composition for cakes of the present invention. Preferably it contains 5-12 mass%. When the content of the propylene glycol fatty acid ester is in the above range, the effect of the present invention is easily achieved.

  Furthermore, the fat and oil composition for cakes of the present invention can contain lecithin. Here, the lecithin is not particularly limited. For example, lecithin derived from animals such as egg yolk and milk, plants such as soybean, rapeseed, wheat, rice, corn, cottonseed, safflower, flaxseed, sesame and sunflower seeds. Examples include derived lecithins, fractionated lecithins thereof, hydrogenated lecithins, and the like, and one or more of these may be used in combination. As commercially available products, lecithin DX (manufactured by Nisshin Oillio Group), soybean lecithin (manufactured by Wako Pure Chemical Industries, Ltd.), sun lecithin A (manufactured by Taiyo Kagaku Co., Ltd.) and the like can be used.

  The lecithin used in the present invention is preferably 0.01 to 1% by mass, more preferably 0.05 to 0.8% by mass, and most preferably 0.08 to 0% in the oil composition for cakes of the present invention. .7% by mass is contained. When the content of lecithin is in the above range, the effect of the present invention is easily achieved.

  Moreover, the fat and oil composition for cakes of the present invention, if necessary, is an emulsifier other than the above, such as polyglycerin fatty acid ester, thickening stabilizer, colorant, antioxidant, etc., as long as the effects of the present invention are not impaired. Can be blended.

  The production method of the oil composition for cakes of the present invention is not limited in its production conditions. For example, liquid oil, glycerin monofatty acid ester, propylene glycol fatty acid ester, and other raw materials are heated under heating conditions. After melt-mixing and homogenizing, it can be produced by stirring and cooling. The cooling condition is preferably rapid cooling rather than slow cooling, and the specific cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. Examples of the cooling machine include a closed continuous tube cooler, for example, a margarine production machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like, and an open type diacooler and a compressor. The combination of these is mentioned.

  The fat and oil composition for cakes of the present invention can be suitably used for butter sponges and butter cakes containing a large amount of fats and oils (oil content in the dough is about 15 to 25% by mass). Examples of the butter sponge include muffin cake, butter castella, Baumkuchen and the like, and examples of the butter cake include pound cake, fainanche, madeleine and the like. It can be suitably used for Baumkuchen that is exposed to a long time.

  The fat and oil composition for cake of the present invention is preferably blended in the cake dough in an amount of 2 to 25% by mass, more preferably 3.5 to 22.5% by mass, and most preferably 5 to 20% by mass.

  When making a cake using the fat and oil composition for cakes of the present invention, a part or all of the fat and oil to be used can be replaced with the fat and oil composition for cakes of the present invention. Moreover, the manufacturing method of the cake of this invention can use a well-known manufacturing method except mix | blending the oil-fat composition for cakes of this invention at the time of manufacture.

  In addition, when making baumkuchen using the oil composition for cakes of the present invention, a known production method can be used, but all raw materials other than water are mixed, and after mixing is stopped, the dough is added by water. By adjusting and baking to produce Baumkuchen, it is possible to produce Baumkuchen with a more moist feeling.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited by these Examples.

[Analysis of constituent fatty acids of glycerin monofatty acid ester]
For the following commercially available glycerin monofatty acid esters (A to D), the content of constituent fatty acids was measured by capillary gas chromatography (HP6890 gas chromatography (manufactured by Hewlett-Packard Japan)) using the AOCS method (Ce1f- 96).
◆ Glycerin mono fatty acid ester-A
Product name: Emulgie MH (manufactured by Riken Vitamin Co., Ltd.)
Constituent fatty acid content (mass%): palmitic acid 11, stearic acid 87, other fatty acids 2
◆ Glycerin mono fatty acid ester-B
Product name: Poem V-100 (Riken Vitamin Co., Ltd.)
Constituent fatty acid content (mass%): palmitic acid 30, stearic acid 68, other fatty acids 2
◆ Glycerin mono fatty acid ester-C
Product name: Emulgie P-100 (Riken Vitamin Co., Ltd.)
Constituent fatty acid content (mass%): palmitic acid 44, stearic acid 53, other fatty acids 3
◆ Glycerin mono fatty acid ester-D
Product name: Poem B-100 (Riken Vitamin Co., Ltd.)
Constituent fatty acid content (mass%): stearic acid 19, behenic acid 78, other fatty acids 3
In addition, an equal mixture of the above glycerin monofatty acid esters-B and C was prepared and the content of constituent fatty acids was analyzed. As a result, palmitic acid 38, stearic acid 60, and other fatty acids 2 were obtained.

[Production of oil composition for cakes]
It was manufactured by the following method with the formulation shown in Tables 1 and 2. Rapeseed oil (trade name: Nissin rapeseed salad oil, manufactured by Nisshin Oillio Group Co., Ltd.), glycerin mono fatty acid ester, propylene glycol fatty acid ester (trade name: Riquemar PS-100, manufactured by Riken Vitamin Co., Ltd.), and lecithin (product) Name: Lecithin DX, manufactured by Nisshin Oillio Group Co., Ltd., sterilized with a scraper heat exchanger (95 ° C., 5 to 15 seconds), then scraped heat exchanger (combinator) ) Were subjected to rapid cooling and kneading, and the final product temperature was adjusted to 15 to 20 ° C. to obtain oil and fat compositions of Production Examples 1 to 8. In Table 1, the oil and fat compositions of Production Examples 1 to 5 correspond to the oil and fat composition for cake in the present invention.

[Production of Baumkuchen-1]
Using the fat and oil compositions for cakes of Production Examples 1 to 8, Baumkuchen of Examples 1 to 5 and Baumkuchen of Comparative Examples 1 to 3 were produced by the following methods with the formulations shown in Table 3.

[Method for producing Baumkuchen-1]
The oil and fat composition of the present invention, sugar, soft flour, corn starch, sugar alcohol, baking powder and salad oil were mixed together, and whole eggs were added and mixed uniformly. Mixing was performed using a mixer and mixing at a medium speed until the specific gravity was around 0.6. After the specific gravity reached around 0.6, mixing was stopped and finally water was mixed to prepare a Baumkuchen dough. Next, each dough obtained was adjusted with a hot water bath so that the dough temperature became 30 ° C., and 90 g of the dough was baked in an oven at a firing temperature of 210 ° C. and an upper fire of 210 ° C. The baking of the dough was repeated 7 times and baked into 7 layers to produce Baumkuchen of Examples 1 to 5 and Baumkuchen of Comparative Examples 1 to 3.

[Evaluation of Baumkuchen]
Regarding the Baumkuchen of Examples 1 to 5 and Baumkuchen of Comparative Examples 1 to 3, the workability of the dough preparation and the texture (feeling of wrinkle) were evaluated by the following methods. The evaluation results are shown in Table 4.

[Dough preparation workability]
During preparation of the dough, the time required for mixing until the dough before adding water reached a specific gravity of 0.6 was measured and evaluated according to the following criteria. It can be said that the shorter the time required for mixing, the better the workability of the dough preparation, the better the work efficiency, and the higher the productivity.
<Evaluation criteria for workability of dough preparation>
◎: Required mixing time 1 minute or more and less than 5 minutes ○: Required mixing time 5 minutes or more and less than 8 minutes △: Required mixing time 8 minutes or more and less than 10 minutes ×: Required mixing time 10 minutes or more

[Baumkuchen texture]
A panel of five people ate Baumkuchen after baking and scored the texture when eating it according to the following criteria. The average score of each panel was calculated and evaluated according to the following criteria.
<Score of texture>
4 points: Extremely crisp 3 points: Very crisp 2 points: Slightly dry texture 1 point: Dry texture <Evaluation criteria for texture>
◎: Average score of 4 points ○: Average score of 3 to less than 4 points △: Average score of 2 to less than 3 points ×: Average score of less than 2 points

〔Comprehensive evaluation〕
Based on the workability of dough preparation and the evaluation results of the texture (bitter feeling), the oil and fat composition of the present invention was comprehensively evaluated according to the following criteria.
<Comprehensive evaluation criteria>
◎: All evaluation items are greater than or equal to ○ ○: All evaluation items do not include x, and △ is one ×: Any of the evaluation items is × or two △

[Production of Baumkuchen-2]
Using the oil and fat composition of Production Example 3, Baumkuchen of Example 6 was produced by the following method with the formulation shown in Table 3.

[Method for producing Baumkuchen-2]
Baumkuchen was produced in the same manner as the above-mentioned “Baumkuchen production method-1” except that all raw materials including water were mixed with a mixer.

[Evaluation of Baumkuchen]
About Baumkuchen of Example 6, it evaluated similarly to the evaluation method of Baumkuchen of said Examples 1-5 and Comparative Examples 1-3. The evaluation results are shown in Table 5.

  Using the oil composition for cakes of Production Example 3, all the raw materials containing water were mixed to prepare a dough, and fired Example 6 was slightly inferior to Example 3 in comparison with Example 3. It was. Therefore, Baumkuchen containing the fat and oil composition for cakes of the present invention is mixed with all raw materials other than water, and after mixing is finished, the dough is finally prepared by adding water and baked, resulting in a more moist feeling. Baumkuchen can be manufactured.

Claims (6)

  Liquid oil and fat, an oil and fat composition containing glycerin monofatty acid ester in which 60% by mass or more of the constituent fatty acid is stearic acid, and propylene glycol fatty acid ester, and the content of the glycerin monofatty acid ester in the oil and fat composition is 0.00. 4-7 mass%, and the content of the said propylene glycol fatty acid ester is 3-15 mass%, The oil-fat composition for cakes characterized by the above-mentioned.   The fat composition for cake according to claim 1, wherein the fat composition contains 0.01 to 1% by mass of lecithin.   The fat and oil composition for cake according to claim 1 or 2, wherein the glycerin monofatty acid ester is 0 to 40% by mass of the constituent fatty acid is palmitic acid.   The cake characterized by mix | blending the oil-fat composition for cakes of any one of Claims 1-3.   The cake according to claim 4, wherein the cake is a butter sponge or a butter cake.   The cake according to claim 4, wherein the cake is Baumkuchen.