JP2015171324A - Emulsified fat and oil composition for cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an emulsified fat and oil composition which is excellent in dispersibility into cake dough and foamability of the cake dough and allows production of voluminous cakes with soft texture.SOLUTION: An emulsified fat and oil composition comprises (A) fat and oil, (B) (b1) glycerol fatty acid esters, (b2) glycerol organic acid fatty acid esters, (b3) diglycerol fatty acid esters, (b4) triglycerol fatty acid esters and/or tetraglycerol fatty acid esters, (b5) polyglycerol fatty acid esters other than (b3) and (b4) and (b6) sucrose fatty acid esters and (C) one or more selected from water, saccharides, sugar alcohols and polyhydric alcohols and meets conditions (1) to (3): (1) the content of (A) is 10-30 mass%; (2) the content of (B) is 16-25 mass%; and (3) the mass fraction of the content of (b3) to the total of the contents of (b3), (b4) and (b5) is 0.15-0.50.

Description

  The present invention relates to an emulsified oil composition for cakes.

  Conventionally, as a method for producing cake dough such as sponge cake, there are “separate method” and “co-standing method” using only the foaming power of eggs, but these methods have poor bubble stability. A skilled foaming technician is required. Therefore, “all-in-mix method” in which all ingredients are simultaneously mixed using a foaming agent is widely adopted as a method for industrially mass-producing cakes. Various emulsified oil and fat compositions composed of fats and oils, emulsifiers, sugar alcohols such as water and / or sorbitol have been proposed as foaming agents suitable for the all-in-mix method (Patent Documents 1 to 8).

  These emulsified oil and fat compositions are intended not only to obtain an effect as a foaming agent but also to obtain a cake having a large volume and excellent flavor and texture. However, these are not always satisfactory in terms of dispersibility in cake dough.

  On the other hand, examples of the emulsified oil and fat composition with improved dispersibility in the dough include, for example, 2 to 11 parts by weight of glycerin fatty acid ester and 100% by weight of sucrose fatty acid ester of HLB7 or more as emulsifier in 100 parts by weight of the emulsified oil and fat composition. An oil-in-water foamable emulsified oil / fat composition containing 5 to 3 parts by weight and having a blending ratio of monoglyceride and sucrose fatty acid ester in the glycerin fatty acid ester of 9: 1 to 7: 3 A thing is known (patent document 9).

  This emulsified oil / fat composition is excellent in dispersibility and foaming properties, and a cake having a large volume can be obtained. However, there is still room for improvement in these performances. Moreover, the texture of the cake obtained using this emulsified fat composition is not always satisfactory in terms of softness.

JP-A 61-268122 Japanese Patent Laid-Open No. 04-079834 JP 05-076270 A Japanese Patent Laid-Open No. 07-327597 JP 09-201160 A Japanese Patent Laid-Open No. 10-090909 JP 2004-016187 A JP 2006-075137 A Japanese Patent Laid-Open No. 06-339340

  Disclosed is an emulsified fat and oil composition for cakes that is excellent in dispersibility with respect to cake dough and foamability of cake dough, and can produce a cake having a large volume and a soft texture.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have (A) oils and fats, (B) food emulsifiers and (C) one or more selected from water, sugars, sugar alcohols and polyhydric alcohols. It was found that the above-mentioned problems can be solved by using an emulsified fat and oil composition for cakes containing the emulsifier type and content satisfying certain conditions, and the present invention has been made based on this finding. It was.

That is, the present invention comprises the following [1] to [3].
[1] An emulsified fat and oil composition for cakes comprising the following components (A) to (C) and satisfying the following conditions (1) to (3).
〔component〕
(A) Oils and fats (B) Emulsifiers for food containing the following components (b1) to (b6) (b1) Glycerin fatty acid esters (b2) Glycerin organic acid fatty acid esters (b3) Diglycerin fatty acid esters (b4) Triglycerin fatty acid esters and / Or tetraglycerin fatty acid ester (b5) polyglycerin fatty acid ester [except (b3) and (b4)]
(B6) Sucrose fatty acid ester (C) One or more selected from water, sugars, sugar alcohols and polyhydric alcohols [Conditions]
(1) The content of (A) is 10 to 30% by mass
(2) The content of (B) is 16 to 25% by mass
(3) The mass fraction of the content of (b3) with respect to the total content of (b3), (b4) and (b5) is 0.15 to 0.50.
[2] The emulsified fat / oil composition for cake according to [1], wherein the glycerin organic acid fatty acid ester is glycerin succinic acid fatty acid ester and / or glycerin diacetyltartaric acid fatty acid ester.
[3] The emulsified fat / oil composition for cakes according to [1] or [2], wherein the diglycerin fatty acid ester contains 70% by mass or more of diglycerin monofatty acid ester.

  The emulsified fat and oil composition for cake of the present invention is excellent in dispersibility with respect to cake dough and foamability of cake dough, and can produce a cake having a large volume and a soft texture.

  The (A) fat used in the present invention is not particularly limited as long as it is an edible fat. For example, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil Vegetable oils such as palm kernel oil, peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil or high oleic sunflower oil, animal fats such as beef tallow, lard, fish oil or milk fat, and these Examples include animal oils and fats that have been separated, hydrogenated or transesterified, or medium-chain fatty acid triglycerides (MCT), and are preferably vegetable oils and fats that are liquid at room temperature (15 to 25 ° C.) such as soybean oil or rapeseed oil.

  As (B) food emulsifier used in the present invention, (b1) glycerin fatty acid ester, (b2) glycerin organic acid fatty acid ester, (b3) diglycerin fatty acid ester, (b4) triglycerin fatty acid ester and / or tetraglycerin. Fatty acid ester, (b5) polyglycerin fatty acid ester (excluding (b3) diglycerin fatty acid ester and (b4) triglycerin fatty acid ester and tetraglycerin fatty acid ester; hereinafter, also simply referred to as “polyglycerin fatty acid ester”), ( b6) Sucrose fatty acid ester is mentioned, and these are all essential components. Hereinafter, each component will be described.

  (B1) Glycerin fatty acid ester is an esterification product of glycerin and fatty acid, and the constituent fatty acid is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable oils and fats, for example, having 6 to 24 carbon atoms. Examples include straight-chain saturated or unsaturated fatty acids. In order to improve the foaming property of the cake dough, a linear saturated fatty acid having 12 to 22 carbon atoms is preferable, particularly palmitic acid or stearic acid is preferably 50% by mass or more, more preferably 70% by mass or more. The saturated fatty acid or saturated fatty acid mixture to contain is preferable.

  The monoester content in the glycerin fatty acid ester is preferably 90% by mass or more. The outline of the manufacturing method of such glycerol fatty acid ester is as follows. That is, a mixture containing glycerin, glycerin monofatty acid ester, glycerin difatty acid ester or glycerin trifatty acid ester can be obtained by esterification reaction of glycerin and fatty acid or transesterification reaction of glycerin with fat (triacylglycerin). it can. Next, unreacted glycerin and the like are removed from the mixture by a method known per se, for example, distillation at a low vacuum, and further molecular distillation is performed using, for example, a falling thin film molecular distillation device or a centrifugal molecular distillation device. Thus, a glycerin fatty acid ester containing 90% by mass or more of a monoester (ie, glycerin monofatty acid ester) is obtained as a fraction.

  In addition, it is preferable that it is 5-15 mass%, and, as for content of (b1) glycerol fatty acid ester contained in the emulsified fat composition for cakes of this invention, it is more preferable that it is 7-13 mass%. Moreover, it is preferable that content of (b1) glycerine fatty acid ester with respect to the quantity of the whole emulsifier for (B) foodstuffs contained in the emulsified fat composition for cakes of this invention is 20-65 mass%, and 25-60. More preferably, it is mass%. The glycerin fatty acid ester functions to improve the foamability of the cake dough together with the (b3) diglycerin fatty acid ester.

  (B2) Glycerin organic acid fatty acid ester used in the present invention is an esterification product of glycerin, organic acid and fatty acid, such as glycerin acetate, glycerin acetate fatty acid ester, glycerin lactate fatty acid ester, glycerin citrate fatty acid ester, Examples thereof include glycerin succinic acid fatty acid ester and glycerin diacetyl tartaric acid fatty acid ester, and glycerin succinic acid fatty acid ester and glycerin diacetyl tartaric acid fatty acid ester are preferable. The constituent fatty acid is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable oils and fats, and examples thereof include linear saturated or unsaturated fatty acids having 6 to 24 carbon atoms, preferably 16 to 22 carbon atoms. Is a saturated fatty acid or a saturated fatty acid mixture containing preferably 70% by mass or more, more preferably 90% by mass or more.

  The glycerin organic acid fatty acid ester can be usually obtained by a reaction between a glycerin monofatty acid ester and an organic acid (or an acid anhydride of an organic acid), or a reaction between glycerin, an organic acid and a fatty acid. For example, the outline of the production method of glycerin succinic acid fatty acid ester is as follows. That is, glycerin monofatty acid ester is melted, succinic acid anhydride is added thereto, and reacted at a temperature of about 120 ° C. for about 90 minutes. The ratio of glycerin monofatty acid ester to succinic acid anhydride is preferably about 1/1 to 1/2 by mass ratio. Furthermore, in order to prevent coloring and odor of the product during the reaction, it is preferable to replace the inside of the reactor with an inert gas. The reaction product of the obtained glycerin monofatty acid ester and succinic acid anhydride is a mixture containing succinic acid, unreacted glycerin monofatty acid ester and the like in addition to glycerin succinic acid fatty acid ester.

  In addition, it is preferable that content of (b2) glycerin organic acid fatty acid ester with respect to the quantity of the whole emulsifier for (B) foodstuffs contained in the emulsified fat composition for cakes of this invention is 0.5-15 mass%. More preferably, it is 0.5-12 mass%. The glycerin organic acid fatty acid ester protects the function of improving the foamability of the cake dough of (b1) glycerin fatty acid ester and (b3) diglycerin fatty acid ester, and as a result, has an action of making a cake with a soft texture.

  The (b3) diglycerin fatty acid ester used in the present invention is an esterification product of diglycerin and a fatty acid, and is produced by a method known per se such as an esterification reaction.

  The diglycerin is a mixture of polyglycerin having different degrees of polymerization, which is usually obtained by heating glycerin, glycidol, epichlorohydrin, or the like to cause a polycondensation reaction. As the diglycerin, the diglycerin composition having an average degree of polymerization of glycerin of 1.5 to 2.4, or the content of diglycerin composed of two molecules of glycerin is 50% by mass or more, preferably 70% by mass or more. A diglycerin composition that is preferably 90% by mass or more is mentioned. As a purification method for increasing the concentration of diglycerin, a known method such as distillation or column chromatography is used.

  The fatty acid is not particularly limited as long as it is derived from edible animal and vegetable oils and fats, and examples thereof include straight-chain saturated or unsaturated fatty acids having 6 to 24 carbon atoms. Furthermore, in order to improve the foamability of the cake dough, a linear saturated fatty acid having 12 to 22 carbon atoms is preferable, particularly palmitic acid or stearic acid is preferably 50% by mass or more, more preferably 70% by mass. A saturated fatty acid or a saturated fatty acid mixture containing at least% is preferred.

  A preferred example of the (b3) diglycerin fatty acid ester used in the present invention is a diglycerin fatty acid ester containing 70% by mass or more of diglycerin monofatty acid ester. The outline of the production method is as follows. That is, unreacted diglycerin, diglycerin monostearic acid ester, diglycerin distearic acid ester is obtained by esterifying the above high-purity diglycerin and fatty acid, for example, high-purity stearic acid in an equimolar amount, for example. , A mixture containing diglycerin tristearate or diglycerin tetrastearate is obtained. Next, unreacted diglycerin or the like is removed from the mixture by a method known per se, for example, distillation at a low vacuum, etc., and further, for example, the mixture using a falling film type molecular distillation device or a centrifugal molecular distillation device. Is subjected to molecular distillation to obtain a diglycerin fatty acid ester containing, for example, 70% by mass or more of diglycerin monostearate as a fraction.

  In addition, it is preferable that content of (b3) diglycerin fatty acid ester with respect to the quantity of the whole emulsifier for (B) foodstuffs contained in the emulsified oil-fat composition for cakes of this invention is 5-35 mass%, More preferably, it is 30 mass%. The diglycerin fatty acid ester protects the function of improving the foaming property of the cake dough of (b1) glycerin fatty acid ester component, and also has the function of improving the foaming property of the cake dough in the same manner as (b1) glycerin fatty acid ester. .

  The (b4) triglycerin fatty acid ester and / or tetraglycerin fatty acid ester used in the present invention is an esterification product of triglycerin and / or tetraglycerin and a fatty acid, and is produced by a method known per se such as an esterification reaction. The

The triglycerin is usually a mixture of polyglycerin having different degrees of polymerization obtained by heating glycerin, glycidol, epichlorohydrin, or the like to cause polycondensation reaction.
As the triglycerin, for example, a triglycerin composition having an average degree of polymerization of glycerin of 2.5 to 3.4, or a triglycerin content of 3 molecules of glycerin is 50% by mass or more, preferably 70% by mass or more, More preferably, the triglycerin composition which is 90 mass% or more is mentioned. As a purification method for increasing the concentration of triglycerin, a method known per se such as distillation or column chromatography is used. Moreover, as tetraglycerol, the tetraglycerin composition whose average degree of polymerization of glycerol is 3.5-4.4 is mentioned, for example.

  The fatty acid is not particularly limited as long as it is derived from edible animal and vegetable oils and fats, and examples thereof include straight-chain saturated or unsaturated fatty acids having 6 to 24 carbon atoms. Furthermore, in order to improve the foamability of the cake dough, a linear saturated fatty acid having 12 to 22 carbon atoms is preferable, particularly palmitic acid or stearic acid is preferably 50% by mass or more, more preferably 70% by mass. A saturated fatty acid or a saturated fatty acid mixture containing at least% is preferred.

  The outline of the production method of the triglycerin fatty acid ester used in the present invention is as follows. That is, unreacted triglycerin, triglycerin monostearic acid ester, triglycerin distearic acid ester is obtained by esterifying the above high-purity triglycerin and fatty acid, for example, high-purity stearic acid in an equimolar amount, for example. , Triglycerin tristearic acid ester, triglycerin tetrastearic acid ester, triglycerin pentastearic acid ester and the like are obtained. After completion of the reaction, the reaction liquid is allowed to stand for about 15 minutes while being kept at about 100 ° C., for example, to separate the reaction liquid into two layers, and by removing the layer containing unreacted triglycerin, the triglycerin fatty acid ester is obtained. can get.

  In the present invention, as the triglycerin fatty acid ester, a monoester such as triglycerin monostearin obtained by molecular distillation of the above triglycerin fatty acid ester using, for example, a falling film molecular distillation apparatus or a centrifugal molecular distillation apparatus. A fraction containing about 70% by mass or more of an acid ester may be used.

  Moreover, the outline of the manufacturing method of tetraglycerin fatty acid ester is as follows. That is, the tetraglycerin and the fatty acid are esterified with, for example, high-purity stearic acid in an equimolar amount, for example, so that unreacted tetraglycerin, tetraglyceryl monostearate (tetraglyceryl monostearate), tetra A mixture containing glycerol distearate, tetraglycerol tristearate, tetraglycerol tetrastearate, tetraglycerol pentastearate or tetraglycerol hexastearate is obtained. After completion of the reaction, the reaction liquid is allowed to stand, for example, at about 100 ° C. for about 15 minutes, so that the reaction liquid is separated into two layers, and the layer containing unreacted tetraglycerin is removed. can get.

  In addition, content of (b4) triglycerin fatty acid ester and / or tetraglycerin fatty acid ester with respect to the quantity of the whole emulsifier for foodstuffs (B) contained in the emulsified fat composition for cakes of this invention is 12-50 mass%. It is preferable that it is 15 to 45% by mass. Triglycerin fatty acid ester and tetraglycerin fatty acid ester protect the function of improving the foaming property of cake dough of glycerin fatty acid ester and diglycerin fatty acid ester component, and promote the emulsification of fats and oils in the emulsified fat composition. As a result, it functions to make a cake with a soft texture.

  The (b5) polyglycerol fatty acid ester used in the present invention is an esterification product of polyglycerol and a fatty acid, and is produced by a method known per se such as an esterification reaction.

  The polyglycerin is a mixture of polyglycerin having different degrees of polymerization, which is usually obtained by heating glycerin, glycidol, epichlorohydrin, or the like to cause a polycondensation reaction. Examples of the polyglycerin include polyglycerin compositions having an average degree of polymerization of glycerin of 5 to 20, preferably 6 to 15, such as hexaglycerin (average degree of polymerization of about 6), octaglycerin (average degree of polymerization of about 6). 8) or decaglycerin (average degree of polymerization of about 10). In addition, even if diglycerin, triglycerin and tetraglycerin are contained in a small amount to a small amount in the polyglycerin composition, as long as the average degree of polymerization as the polyglycerin composition is the value shown above, it is here. It is contained in the polyglycerol composition.

  The fatty acid is not particularly limited as long as it is derived from edible animal and vegetable oils and fats, and examples thereof include straight-chain saturated or unsaturated fatty acids having 6 to 24 carbon atoms, preferably 16 to 18 carbon atoms. The fatty acid or fatty acid mixture containing the linear saturated fatty acid, i.e., palmitic acid or stearic acid is preferably 50% by mass or more, more preferably 70% by mass or more.

  The outline of the production method of the polyglycerin fatty acid ester is as follows. That is, polyglycerin and fatty acid are esterified with, for example, equimolar amounts, and after the reaction is completed, the reaction solution is allowed to stand for about 15 minutes while being held at, for example, about 100 ° C. The polyglycerol fatty acid ester is obtained by removing the polyglycerol-containing layer. Examples of preferable polyglycerol fatty acid esters include decaglyceryl stearate (decaglycerin stearate).

  In addition, it is preferable that content of (b5) polyglycerol fatty acid ester with respect to the quantity of the whole emulsifier for foodstuffs (B) contained in the emulsified fat composition for cakes of this invention is 0.5-20 mass%, It is more preferable that it is 1-16 mass%. The polyglycerin fatty acid ester has an action of promoting emulsification of fats and oils in the emulsified fat and oil composition, and as a result, functions to make a cake having a soft texture.

  The (b6) sucrose fatty acid ester used in the present invention is an esterification product of sucrose and a fatty acid, and the constituent fatty acid is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable fats and oils. . Industrially, it is common to use a fatty acid containing 70 mass% or more of stearic acid.

  As the sucrose fatty acid ester used in the present invention, those having an HLB of more than about 7 are preferred, and those having an HLB of about 10 or more are more preferred. Examples of the sucrose fatty acid ester having HLB include Ryoto sugar ester S-970 (product name: HLB9; manufactured by Mitsubishi Chemical Foods), Ryoto sugar ester S-1170 (product name: HLB11; Mitsubishi Chemical Foods) DK ester F-110 (product name; HLB11; manufactured by Daiichi Kogyo Seiyaku Co., Ltd.), DK ester F-140 (product name; HLB13; manufactured by Daiichi Kogyo Seiyaku Co., Ltd.), Ryoto Sugar Ester P-1570 (product) Name: HLB15; manufactured by Mitsubishi Chemical Foods Co., Ltd.), DK Ester F-160 (product name: HLB15; manufactured by Daiichi Kogyo Seiyaku Co., Ltd.), Ryoto Sugar Ester S-1670 (product name: HLB16; manufactured by Mitsubishi Chemical Foods Co., Ltd.), etc. Are commercially manufactured and sold, and these can be used in the present invention. Here, a numerical value published by a manufacturer or the like can be adopted as the HLB.

  In addition, it is preferable that content of (b6) sucrose fatty acid ester with respect to the quantity of the whole emulsifier for (B) foodstuffs contained in the emulsified fat composition for cakes of this invention is 0.5-20 mass%, More preferably, it is 5-18 mass%. Sucrose fatty acid ester has the effect | action which improves bubble stability, and fulfill | performs the function which improves stability of dough.

  The water used as the component (C) in the present invention is not particularly limited as long as it is drinkable. For example, distilled water, ion exchange resin treated water, reverse osmosis membrane (RO) treated water, or ultrafiltration membrane ( UF) purified water such as treated water, tap water, natural water such as ground water or brine, or alkaline ionized water. Examples of the saccharide used as the component (C) used in the present invention include monosaccharides such as xylose, glucose, and fructose, oligosaccharides such as sucrose, lactose, and maltose, or starch decomposition products such as dextrin and starch syrup, Examples thereof include malto-oligosaccharides such as maltotriose, maltotetraose, maltopentaose or maltohexaose. In addition, examples of the sugar alcohol used as (C) in the present invention include sorbitol, mannitol, maltitol, reduced starch syrup, and the like, preferably sorbitol, reduced starch syrup, and the like. Examples of the polyhydric alcohol used as (C) in the present invention include propylene glycol, glycerin, polyglycerin and the like. These water, sugar, sugar alcohol or polyhydric alcohol can be used alone or as a mixture of two or more.

  In addition, there is no restriction | limiting in particular in content of (C) in the emulsified fat composition for cakes of this invention, (C) should just be used as the remainder of said (A) and (B). Among the components constituting (C), when water is (c1) and saccharides, sugar alcohols or polyhydric alcohols are (c2), the ratio when combining (c1) and (c2) [(c2) / (C1)] is preferably 30/70 to 75/25 (W / W).

  Moreover, the emulsified fat and oil composition for cake of the present invention satisfies the following conditions (1) to (3).

[Condition (1)]
Content of (A) fats and oils in 100 mass% of emulsified fat compositions for cakes of this invention is 10-30 mass%. If the content of the oil or fat is less than 10% by mass, the texture of the cake is lost and a cake having a good texture cannot be obtained. Moreover, when it exceeds 30 mass%, the emulsification stability of emulsified oil-fat composition itself worsens, and there exists a possibility that fats and oils may isolate | separate with progress of time.

[Condition (2)]
The content of the (B) food emulsifier in 100% by mass of the emulsified fat composition for cakes of the present invention is 16 to 25% by mass, and more preferably 16.5 to 22.5% by mass. If the content of the emulsifier for food is less than 16% by mass, the foamability of the cake dough is lowered. Moreover, when it exceeds 25 mass%, the dispersibility of the emulsified oil-fat composition in cake dough will fall.

[Condition (3)]
The emulsified fat and oil composition for cakes of the present invention has the following ratio when combining (b3) diglycerin fatty acid ester, (b4) triglycerin fatty acid ester and / or tetraglycerin fatty acid ester and (b5) polyglycerin fatty acid ester: It is. That is, the emulsified fat and oil composition for cakes of the present invention has a mass fraction of the content of (b3) to the total content (b3 + b4 + b5) of (b3), (b4) and (b5) [(b3) / ( b3 + b4 + b5)] is 0.15 to 0.50, more preferably 0.15 to 0.45.

  The manufacturing method of the emulsified fat composition for cakes of the present invention is not particularly limited, and a method known per se can be used. Below, the manufacturing method of the preferable emulsified oil-fat composition for cakes is illustrated. For example, (A) fats and oils and (B) food emulsifier are combined and heated to 65 to 90 ° C. to form an oil phase, and while stirring the oil phase, it is heated to 60 to 90 ° C. and dissolved therein ( C) Slowly add and emulsify an aqueous phase composed of one or more selected from water, sugars, sugar alcohols and polyhydric alcohols. Next, the obtained emulsion is rapidly cooled with stirring, and then tempering is performed if necessary to obtain the emulsified fat composition for cake of the present invention. The properties of the resulting composition vary depending on the concentration of the emulsifier and the like, but are not uniform, but are generally liquid, pasty or gel.

  Moreover, in the manufacturing method of the emulsified fat composition for cakes of this invention, the aqueous phase which consists of 1 or more types chosen from (C) water, saccharides, sugar alcohol, and a polyhydric alcohol is heated at 60-90 degreeC, While stirring, an oil phase composed of (A) fats and oils and (B) food emulsifiers heated to 65-90 ° C. and dissolved therein may be slowly added to emulsify. Next, the obtained emulsified liquid is rapidly cooled with stirring, and then a tempering operation is performed if necessary to obtain the emulsified oil composition for cake of the present invention.

  The apparatus for producing the emulsified fat and oil composition for cakes of the present invention is not particularly limited, and for example, a normal stirring / mixing tank equipped with a stirrer, a heating jacket, a baffle plate, or the like can be used. The shape of the stirring blades equipped in the stirrer may be any of a propeller type, a cross shape, a fan turbine type, a disk turbine type, or an anchor type, preferably a disk turbine type or an anchor type. Further, a high-speed rotation type homogenizer such as TK homomixer (product name: manufactured by Primix Co., Ltd.), CLEARMIX (product name: manufactured by M Technique Co., Ltd.), or the like can also be used.

  Here, cooling of the emulsion may be performed by passing water or a refrigerant through the heating jacket, but industrially, the emulsion is extracted from the stirring / mixing tank and a botter (manufactured by Chemetron). It is preferable to use a scraping-type quenching and kneading apparatus such as an onrator (manufactured by Sakura Seisakusho) or a concerm (manufactured by Alfa Laval).

  In the emulsified fat composition for cakes of the present invention, the oil phase has a colorant such as β-carotene, extracted tocopherol, or L--, as long as it does not affect foaming, flavor or dispersibility in cake dough. Oil-soluble antioxidants such as ascorbic acid palmitic acid ester, food emulsifiers such as sorbitan fatty acid ester, propylene glycol fatty acid ester or lecithin or flavoring agents such as milk flavor, vanilla flavor, orange oil, etc. may be added. Further, in the aqueous phase, milk protein such as whey protein or skim milk powder, protein derived from egg yolk or egg white, processed starch such as phosphate cross-linked starch, food emulsifier such as alcohol or polyoxyethylene sorbitan fatty acid ester, xanthan gum, A thickening stabilizer such as carrageenan or tamarind seed polysaccharide, or an organic acid salt such as sodium citrate, calcium phosphate or potassium hydrogen tartrate may be added.

  The emulsified fat and oil composition for cakes of the present invention is added to the dough as a foaming agent when producing cakes such as sponge cake, roll cake, butter sponge cake, pound cake, madeleine, baumkuchen, castella or steamed cake. Used. The amount of the emulsified fat and oil composition for cakes of the present invention added to the dough varies depending on the dough blending or the machine used. For example, in the production of sponge cake by a general all-in mix method, 10-20 mass parts is preferable with respect to it.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

[Preparation of triglycerin stearate]
After adding 40 g of calcium oxide to 20 kg of glycerin and performing a glycerin condensation reaction at 260 ° C. for 3 hours, 72 g of phosphoric acid was added to neutralize and cooled. The obtained composition was glycerin 59 mass%, diglycerin 23 mass%, triglycerin 12 mass%, tetraglycerin 5 mass%, and pentaglycerin 1 mass%. The composition was subjected to molecular distillation, and the fraction was distilled off in order while increasing the distillation temperature in a vacuum condition of 20 Pa to obtain about 1.5 kg of a fraction containing 90% by mass of triglycerin.
After this triglycerin was purified by treatment with activated carbon, 178 g of extremely hardened palm oil fatty acid (C16-18 fatty acid: 90% by mass or more; manufactured by Miyoshi Oil & Fats Co., Ltd.) and 3.5 g of 10% aqueous sodium hydroxide solution were added to 158 g of the triglycerin. In addition, an esterification reaction was performed at 240 ° C. for 2 hours. After completion of the esterification reaction, the reaction solution is allowed to stand for 15 minutes while being kept at 130 ° C. to separate the reaction solution into two layers, the layer containing unreacted triglycerin is removed, and a triglycerin stearate ester (prototype) A) About 300 g was obtained.

[Preparation of emulsified oil and fat composition for cake]
(1) Raw materials 1) Rapeseed oil (manufactured by Yoshihara Oil Company)
2) Glycerin stearate (Product name: Emulsy MS; monoester content: about 95% by mass; manufactured by Riken Vitamin Co., Ltd.)
3) Glycerol palmitate (Product name: Type P (V); monoester content: about 95% by mass; manufactured by Riken Vitamin Co., Ltd.)
4) Glycerin succinic acid stearate (Product name: Poem B-10; manufactured by Riken Vitamin Co., Ltd.)
5) Glycerin diacetyltartaric acid stearate (Product name: Poem W-10; manufactured by Riken Vitamin Co., Ltd.)
6) Glycerol citrate fatty acid ester (Product name: Poem K-30; manufactured by Riken Vitamin Co., Ltd.)
7) Diglycerin stearate (Product name: Poem DS-100A; monoester content: about 80% by mass; manufactured by Riken Vitamin Co., Ltd.)
8) Triglycerin stearate (Prototype A)
9) Tetraglycerin stearic acid ester (product name: NIKKOL Tetlaglyn 1-SV; manufactured by Nikko Chemicals)
10) Decaglycerin stearic acid ester (product name: NIKKOL Decaglyn 1-SV; manufactured by Nikko Chemicals)
11) Sucrose fatty acid ester (product name: DK ester F-110; HLB11; manufactured by Daiichi Kogyo Seiyaku Co., Ltd.)
12) Water 13) Sorbitol (Product name: D-sorbitol solution (70%); manufactured by Towa Kasei Kogyo Co., Ltd.)
14) Reduced starch syrup (product name: Amamiru; manufactured by Mitsubishi Corporation Foodtech)

(2) Composition of raw materials Table 1 shows the composition of emulsified fat and oil compositions for cakes 1 to 8 produced using the above raw materials. Moreover, in Table 1, about emulsified oil-fat compositions 1-8 for cake, with respect to the total amount (b3 + b4 + b5) of (B) content of the emulsifier for foodstuffs, and the content of (b3), (b4), and (b5) The mass fraction [(b3) / (b3 + b4 + b5)] of the content of (b3) was shown.
Of the emulsified oil / fat compositions for cakes 1 to 8, the emulsified oil / fat compositions for cakes 1 to 4 are examples according to the present invention, and the emulsified oil / fat compositions for cakes 5 to 8 are comparative examples. .

(3) Production of emulsified oil and fat composition for cake 1) An emulsifier was placed in a 1 L stainless steel beaker and heated to 80 to 90 ° C to dissolve.
2) Rapeseed oil was added to 1) and mixed and dissolved at 75-80 ° C. to obtain an oil phase.
3) Water phase (sorbitol) heated to about 80 ° C. while gently stirring (about 500 rpm) the oil phase with a three-one motor (model: FBL-600; manufactured by HEIDON, 5 cm diameter, 4 blade type, two-stage mounting) And water) were gradually added, and stirring was continued for another 20 minutes after the addition was completed to obtain a liquid oil-in-water emulsified oil / fat composition. The total amount of the composition was 600 g.
4) The composition of 3) was immersed in a constant temperature water bath at about 10 ° C. together with the beaker, and the emulsion was cooled and kneaded while scraping the inner wall of the beaker with a rubber spatula to obtain a uniform and glossy paste.
5) The obtained paste was transferred to an internally coated metal round can and tempered at 45 ° C. for 1 day to obtain emulsified oil and fat compositions for cakes 1 to 8.

[Evaluation test using sponge cake]
(1) Raw materials 1) Soft flour (Product name: Violet; Nisshin Flour Milling)
2) Whole egg (Product name: Excel Egg HV; manufactured by Kewpie Tamago)
3) Super white sugar (Product name: Fuji Nippon Seika Co., Ltd.)
4) Baking powder (made by Oriental Yeast Co., Ltd.)
5) Emulsified oil and fat compositions for cakes 1-8
6) Water

(2) Mixing ratio and amount of raw materials Table 2 shows the mixing ratio of sponge cakes 1 to 9 produced using the above raw materials. Here, the blending ratios in Table 2 are expressed as “Bakers percent”, which converts the total amount of flour used to 100 parts by mass. As a control, sponge cake 9 was prepared without using the emulsified fat composition for cake.

(3) Sponge cake manufacturing process Put all raw materials in a mixer (model: universal mixing stirrer 5DMr; equipped with wire whipper; manufactured by Shinagawa Kogyo Co., Ltd.), stir at low speed for 1 minute, then stir at high speed for 4 minutes, cake I got the dough. Take 600g of cake dough in No. 8 round shape with paper on the side and bottom, drop the mold 2-3 times from the height of about 20cm to remove large bubbles in the dough, and use this for oven (model: Nanban Bakken BKS- 622TFSOND (manufactured by Nanyo Seisakusho Co., Ltd.) for 35 minutes at 180 ° C. to obtain a sponge cake.

(4) Evaluation of dispersibility In the production process of (3), immediately after the raw material was stirred at a low speed for 1 minute, the dispersion state of the emulsified fat composition for cake was observed and symbolized according to the following criteria.
○: Good The emulsified oil / fat composition for cake is completely dispersed. Δ: Slightly bad There is a lump of the emulsified oil / fat composition for cake remaining without being dispersed. ×: Bad Emulsified for cake remaining without being dispersed. There is a lump of oil composition

(5) Evaluation of foaming property Immediately after stirring the raw material at high speed for 4 minutes in the production process of (3), the specific gravity (g / mL) of the obtained cake dough is measured and coded according to the following criteria. did.
○: Good Specific gravity (g / mL) is less than 0.45 Δ: Slightly poor Specific gravity (g / mL) is 0.45 or more and less than 0.55 ×: Poor specific gravity (g / mL) is 0. 55 or more

(6) Evaluation of Volume After the sponge cake obtained in (3) was cooled at room temperature for 1 hour, it was sealed in a polyethylene bag and stored at room temperature for 18 hours. The height of the central part of the cake was measured and symbolized according to the following criteria.
○: Good The height of the cake center portion is 7 cm or more. Δ: Slightly bad The height of the cake center portion is 6 cm or more and less than 7 cm. X: Bad The height of the cake center portion is less than 6 cm.

(7) Evaluation of texture After the evaluation of (6), the sponge cake was cut and a sensory test was performed on the texture (softness). In the sensory test, evaluation was performed by 15 panelists according to the evaluation criteria shown in Table 3 below, the average score was obtained, and symbolized according to the following criteria.
○: Good Average score of 2.5 or more △: Slightly poor Average score of 1.5 or more and less than 2.5 ×: Poor Average score of less than 1.5

(8) Results Table 4 shows the evaluation results of (4) to (7).

  From the results in Table 4, all of the sponge cakes 1 to 4 obtained by using the emulsified oil / fat compositions 1 to 4 for cakes of the present invention were evaluated as “◯”. On the other hand, in the sponge cake 5-8 obtained by using the emulsified oil / fat compositions for cakes 5-8 of the comparative example and the control sponge cake 9 without using the emulsified oil / fat composition for cakes, either evaluation was “ Δ ”or less, and satisfactory results were not obtained.

Claims (3)

An emulsified oil / fat composition for cakes containing the following components (A) to (C) and satisfying the following conditions (1) to (3).
〔component〕
(A) Oils and fats (B) Emulsifiers for food containing the following components (b1) to (b6) (b1) Glycerin fatty acid esters (b2) Glycerin organic acid fatty acid esters (b3) Diglycerin fatty acid esters (b4) Triglycerin fatty acid esters and / Or tetraglycerin fatty acid ester (b5) polyglycerin fatty acid ester [except (b3) and (b4)]
(B6) Sucrose fatty acid ester (C) One or more selected from water, sugars, sugar alcohols and polyhydric alcohols [Conditions]
(1) The content of (A) is 10 to 30% by mass
(2) The content of (B) is 16 to 25% by mass
(3) The mass fraction of the content of (b3) with respect to the total content of (b3), (b4) and (b5) is 0.15 to 0.50.   The emulsified oil / fat composition for cake according to claim 1, wherein the glycerin organic acid fatty acid ester is a glycerin succinic acid fatty acid ester and / or a glycerin diacetyltartaric acid fatty acid ester.   The emulsified oil / fat composition for cake according to claim 1 or 2, wherein the diglycerin fatty acid ester contains 70% by mass or more of diglycerin monofatty acid ester.