JP2016073278A - Foamable oil-in-water type emulsion, baked product, and method for producing the product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a foamable oil-in-water type emulsion which has an excellent balance between emulsion stability and extensibility and between an eat feeling and a shape of a baked product, that is obtained by using the foamable oil-in-water type emulsion, to provide the baked product obtained by using the foamable oil-in-water type emulsion, and to provide a method for producing the baked product.SOLUTION: The foamable oil-in-water type emulsion contains: 0.3-6.5 mass% of a component consisting of a milk protein and/or a milk protein decomposition product; and 10-50 mass% of such sugar alcohol that the content of disaccharide alcohol in the whole sugar alcohol is 40-70 mass%. A ratio of the component to the sugar alcohol is preferably 1:4-100. The baked product is obtained by baking a dough composition containing the foamable oil-in-water type emulsion, liquid egg, saccharinity, and corn flour. The method for producing the baked product comprises the steps of: mixing the foamable oil-in-water type emulsion, the liquid egg, the saccharinity, and the corn flour to prepare the dough composition; and baking the prepared dough composition to obtain the baked product.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a foamable oil-in-water emulsion, a fired product, and a method for producing the fired product.

  Conventionally, foamable oil-in-water emulsions have been used for the manufacture of baked products such as cakes. This foamable oil-in-water composition has not only foamability but also stability of the dough, baking Various characteristics such as the shape and texture of the product are required. In particular, a fired product that is fired in a mold is required to have a flatter shape because it is used after cutting the raised portion at the top to make it flat. In general, it is known to increase the amount of liquid egg in the dough when increasing the volume of the baked product. If the amount of liquid egg in the dough is small, the volume of the baked product is low. Therefore, even when the blending amount of the liquid egg in the dough is small, it is required that the volume of the baked product does not decrease.

  For example, Patent Document 1 discloses a foamable oil-in-water emulsion containing a milk protein decomposed product and having a ratio of the milk protein decomposed product to oil of 1: 0.2 to 1: 2.0. It is disclosed. Patent Document 2 discloses a foamable oil-in-water emulsion containing a processed chicken egg, 0.03 to 3% by mass of milk protein, and monosaccharide alcohol. A foamable emulsified oil / fat composition containing a processed chicken egg, 0.3 to 5% by mass of milk protein and a monosaccharide alcohol is disclosed. Patent Document 4 discloses a foamable oil-in-water emulsion containing a predetermined emulsifier, 0.5 to 7% by mass of milk protein, and monosaccharide alcohol.

Japanese Patent Laid-Open No. 9-9860 Japanese Patent Laid-Open No. 10-88184 JP-A-6-269244 JP 2006-296286 A

  However, in Patent Documents 1 to 4, the stability of the emulsion itself, the extensibility, and the texture and shape balance of the fired product obtained using the emulsion are not yet sufficient.

  The present invention has been made in view of the above circumstances, and foaming having an excellent balance in emulsification stability and extensibility, and texture and shape of a baked product obtained by using the baked product. It is an object of the present invention to provide a water-soluble oil-in-water emulsion, a fired product using such a foamable oil-in-water emulsion, and a method for producing the fired product.

  The present inventors blended a predetermined amount of milk protein and / or a component composed of a milk protein degradation product and a sugar alcohol containing a predetermined amount of disaccharide alcohol, whereby emulsion stability and extensibility, and It has been found that the texture and shape of the baked product obtained by using it in the production of the baked product have an excellent balance, and the present invention has been completed. More specifically, the present invention provides the following.

  (1) The content of disaccharide alcohol is 40 to 70 mass% with respect to the total mass of sugar alcohol and the component consisting of 0.3 to 6.5 mass% milk protein and / or milk protein degradation product, 10 A foamable oil-in-water emulsion comprising -50% by mass of a sugar alcohol.

  (2) The foamable oil-in-water emulsion according to (1), wherein the ratio of the component to the sugar alcohol is 1: 4 to 100.

  (3) The foamable oil-in-water emulsion according to (1) or (2), wherein the component comprises a whey-derived milk protein and / or a milk protein degradation product.

  (4) The foamable oil-in-water emulsion according to (3), wherein the component further contains a casein-derived milk protein and / or a milk protein degradation product.

  (5) The foamable oil-in-water emulsion according to any one of (1) to (4), wherein the component comprises a milk protein degradation product.

  (6) A fired product of a dough composition comprising the foamable oil-in-water emulsion according to any one of (1) to (5), a liquid egg, a sugar, and flour.

  (7) The baked product according to (6), wherein the content of the liquid egg in the dough composition is 120 parts by mass or less with respect to 100 parts by mass of the flour.

(8) A step of preparing a dough composition by mixing the foamable oil-in-water emulsion according to any one of (1) to (5), a liquid egg, a sugar, and flour;
And baking the dough composition to obtain a fired product.

  (9) The method for producing a baked product according to (8), wherein the content of the liquid egg in the dough composition is 120 parts by mass or less with respect to 100 parts by mass of the flour.

  According to the present invention, a foamable oil-in-water emulsion having an excellent balance in emulsion stability and extensibility, and texture and shape of the baked product when used in the manufacture of the baked product, such as A fired product using the foamable oil-in-water emulsion and a method for producing the fired product can be provided.

(A) shows the cross-sectional photograph of the sponge cake which concerns on Example 1, (b) shows the cross-sectional photograph of the sponge cake which concerns on the comparative example 1. FIG.

  Hereinafter, specific embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments, and may be implemented with appropriate modifications within the scope of the object of the present invention. Can do.

<Foaming oil-in-water emulsion>
The foamable oil-in-water emulsion of the present invention comprises a component comprising 0.3 to 6.5% by mass of milk protein and / or a milk protein degradation product, and the content of disaccharide alcohol relative to the total mass of sugar alcohol 10 to 50% by mass of sugar alcohol, which is 40 to 70% by mass. Thus, the foamable oil-in-water emulsion of the present invention has an excellent balance in the emulsion stability and extensibility, and the texture and shape of the fired product obtained by use in the production of the fired product. Moreover, the foamable oil-in-water emulsion of the present invention is further excellent in dispersibility in the dough and can give an excellent volume to the baked product. In this specification, the texture of the fired product specifically refers to the softness of the fired product and the melting of the mouth, and the shape of the fired product refers to a flat shape.

  When the emulsification stability of the foamable oil-in-water emulsion is low, it becomes a physical property with poor extensibility, the dispersibility of the dough decreases when used for the production of a baked product, and the bubble stability in the dough also decreases. The shape of the obtained baked product becomes worse. In addition, when the emulsification stability of the foamable oil-in-water emulsion itself is improved, the bubble stability in the dough is also improved. However, if the bubble stability in the dough is too good, the texture of the baked product Tends to decline. On the other hand, in the present invention, the emulsion stability of the foamable oil-in-water emulsion itself is obtained by using a component consisting of 0.3 to 6.5% by mass of milk protein and / or milk protein degradation product. In addition, the foam stability in the dough also becomes good, gives an excellent volume to the baked product, and the content of disaccharide alcohol is 40 to 70% by mass relative to the total mass of sugar alcohol, 10 to 50% by mass By using together with the sugar alcohol, the dough viscosity is optimized and the texture of the baked product is improved. Accordingly, it is speculated that the foamable oil-in-water emulsion of the present invention has an excellent balance in emulsion stability and extensibility, and texture and shape of the fired product when used in the production of the fired product. Is done.

(Ingredients consisting of milk protein and / or milk protein degradation product)
In the present invention, the content of the milk protein and / or milk protein degradation product is 0.3 to 6.5% by mass with respect to the total mass of the oil-in-water emulsion.

  The component which consists of milk protein and / or a milk protein degradation processed product contributes to emulsion stability similarly to an emulsifier. In the case of using an emulsifier, heat is applied during baking of the dough blended with the foamable oil-in-water emulsion, whereby the structure composed of the emulsifier is changed and the bubble stability (dough stability) is lowered. On the other hand, although the component which consists of milk protein and / or a milk protein degradation processed material raise | generates heat denaturation and bubble stability falls, since it becomes frame | skeleton of a baked product, the shape of a baked product becomes favorable.

  Milk proteins or milk protein degradation products are all stable in emulsification. Of these, the milk protein degradation products have a smaller structure, so that the fired products obtained when used for the production of fired products The texture becomes better. Therefore, it is preferable that the said component consists of a milk protein degradation processed material. The milk protein degradation product refers to a product obtained by decomposing milk protein with an enzyme or the like.

  The milk protein and / or milk protein degradation processed product is not particularly limited. For example, casein-derived milk protein (α-casein, β-casein, κ-casein, etc.), whey-derived milk protein (α-lactalbumin, β-lactoglobulin, Lactoferrin, etc.), and these degradation products. These may be used alone or in combination of two or more. Among these, emulsification stability and extensibility, and the texture and shape of the baked product obtained by use in the production of the baked product, have an excellent balance, excellent dispersibility in the dough, A whey-derived milk protein or a milk protein degradation product is preferred because it provides an excellent volume. In particular, with regard to melting of baked products, whey-derived milk protein or milk protein decomposed product is more susceptible to heat denaturation than casein-derived milk protein or milk protein decomposed product, and releases moisture in the dough appropriately. Therefore, it is presumed to give an excellent mouth melting to the fired product. Further, the foamable oil-in-water emulsion of the present invention further comprises casein-derived milk protein and / or milk protein-decomposed product in addition to whey-derived milk protein and / or milk protein-decomposed product, The texture of the fired product is improved. Therefore, the foamable oil-in-water emulsion of the present invention further contains casein-derived milk protein and / or milk protein-decomposed product in addition to whey-derived milk protein and / or milk protein-decomposed product. Is preferred.

  The average molecular weight of the milk proteolytically processed product is not particularly limited, but has an excellent balance in emulsification stability and extensibility, and texture and shape of the baked product obtained by use in the production of the baked product, It is preferably 20000 to 70000, more preferably 30000 to 70000, and even more preferably 40000 to 70000, since it is excellent in dispersibility in the dough and gives an excellent volume to the baked product. In particular, the average molecular weight of the whey-derived milk proteolytically processed product is preferably 30000 to 70000, more preferably 40000 to 70000, and still more preferably 50000 to 70000. The average molecular weight of the casein-derived milk proteolytically processed product is preferably 25,000 to 70000, more preferably 30000 to 65000, and further preferably 35000 to 60000.

  The content of the component consisting of milk protein and / or milk protein degradation product is not particularly limited as long as it is 0.3 to 6.5% by mass with respect to the total mass of the oil-in-water emulsion, but the content is too small. And the emulsification stability and extensibility are reduced, and the texture, shape, dispersibility in the dough, and volume of the baked product obtained when used in the manufacture of the baked product are deteriorated, so 0.5% by mass or more It is preferable that it is 1.0 mass% or more, and it is more preferable that it is 1.5 mass% or more. On the other hand, even if the content of the milk protein and / or milk protein degradation product is too large, the emulsion stability and extensibility are reduced, which makes it easier to produce a baked product. Since the texture, shape, dispersibility to the dough, and volume of the baked product obtained when used are deteriorated, it is preferably 5.5% by mass or less, and preferably 4.0% by mass or less. More preferably, it is 3.0 mass% or less.

  The component comprising the milk protein and / or milk protein degradation product in the present invention comprises both a whey-derived milk protein and / or milk protein degradation product and a casein-derived milk protein and / or milk protein degradation product. When included, the mass ratio of the whey-derived milk protein and / or milk protein-decomposed product and the casein-derived milk protein and / or milk protein-degraded product is 1: 0.1 to 10 from the viewpoint of texture. It is preferable that the ratio is 1: 1-5.

  In the present invention, the content of the component consisting of milk protein and / or milk protein degradation product is measured by the Kjeldahl method.

(Sugar alcohol)
In the sugar alcohol of the present invention, the content of the disaccharide alcohol with respect to the mass of the entire sugar alcohol is 40 to 70% by mass, and the content with respect to the mass of the entire oil-in-water emulsion is 10 to 50% by mass. The sugar alcohol in the present invention may be contained in a form containing moisture or in a form not containing moisture. When the sugar alcohol in the present invention is contained in a form containing water, the content of the sugar alcohol in the mixture of water and sugar alcohol is not particularly limited, but emulsion stability and extensibility, and In the texture and shape of the baked product obtained by use in production, it has an excellent balance, is excellent in dispersibility in the dough, and gives an excellent volume to the baked product. Preferably, it is 65% by mass or more, and more preferably 70% by mass or more. In addition, the content of water in the mixture of water and sugar alcohol is not particularly limited, but the emulsion stability and extensibility, and the texture and shape of the baked product obtained by use in the production of the baked product, It has an excellent balance, is excellent in dispersibility in the dough, and gives an excellent volume to the baked product. Therefore, it is preferably 40% by mass or less, more preferably 35% by mass or less, and 30% by mass. More preferably, it is as follows.

  The disaccharide alcohol contained in the sugar alcohol is not particularly limited, and examples thereof include maltitol, isomaltitol, and lactitol. Among these, emulsification stability and extensibility, and the texture and shape of the baked product obtained by use in the production of the baked product, have an excellent balance, excellent dispersibility in the dough, Maltitol is preferred because it provides excellent volume. These may be used alone or in combination of two or more.

  The content of the disaccharide alcohol with respect to the total mass of the sugar alcohol is not particularly limited as long as it is 40 to 70% by mass. However, if the content is too small, the shape of the fired product obtained when used in the production of the fired product is deteriorated. Therefore, it is preferably 45% by mass or more, more preferably 50% by mass or more, and further preferably 55% by mass or more. On the other hand, if the content of the disaccharide alcohol is too large relative to the total mass of the sugar alcohol, the texture of the baked product is lowered, so that it is preferably 65% by mass or less, more preferably 60% by mass or less. More preferably, it is 57 mass% or less.

  In the present invention, the content of disaccharide alcohol with respect to the total mass of sugar alcohol is measured by high performance liquid chromatography.

  The sugar alcohol may contain a sugar alcohol other than the predetermined amount of the disaccharide alcohol. Examples of such sugar alcohols include monosaccharide alcohols (sorbitol, erythritol, xylitol, mannitol, galactitol, etc.), trisaccharide alcohols (maltotriitol, isomaltoritol, panitol, etc.), and tetrasaccharide alcohols (maltote). Trytol etc.). Using sugar alcohols other than these disaccharide alcohols, the content of the disaccharide alcohol relative to the total mass of the sugar alcohol can be adjusted as appropriate.

  The content of sugar alcohols other than disaccharide alcohol with respect to the total mass of sugar alcohol is not particularly limited. For example, the content of monosaccharide alcohol is less than 40% by mass (less than 30% by mass, less than 20% by mass, 10% Less than 5% by mass, etc.). The content of the trisaccharide alcohol may be 50% by mass or less (40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, etc.). 50 mass% or less (40 mass% or less, 30 mass% or less, 20 mass% or less, 10 mass% or less, etc.).

  The content of the sugar alcohol in the present invention is not particularly limited as long as the content with respect to the mass of the entire oil-in-water emulsion is 10 to 50% by mass, but if it is too small, it is obtained when used in the production of a baked product. Since the texture, shape, dispersibility to the dough, and volume of the fired product to be obtained deteriorate, it is preferably 15% by mass or more, more preferably 20% by mass or more, and 25% by mass or more. Is more preferable. On the other hand, if the content relative to the total mass of the oil-in-water emulsion is too large, the emulsion stability and extensibility, the texture of the baked product, the volume, and the dispersibility in the dough deteriorate, so the content is 45 mass% or less. It is preferably 40% by mass or less, and more preferably 35% by mass or less.

  The ratio of the component consisting of the milk protein and / or the milk protein degradation product and the sugar alcohol is not particularly limited, but the emulsification stability and extensibility, as well as the calcined product obtained by use in the production of the calcined product, are not limited. In terms of texture and shape, it has an excellent balance, is excellent in dispersibility in the dough, and gives an excellent volume to the baked product. Therefore, it is preferably 1: 4 to 100, and preferably 1: 5 to 80. More preferably, it is more preferably 1: 5-50, and most preferably 1: 10-30.

  In the present invention, the sugar alcohol content is measured by high performance liquid chromatography.

(Oil and fat)
The fats and oils in the foamable oil-in-water emulsion of the present invention are not particularly limited. Examples thereof include rice oil, safflower oil, olive oil, sesame oil, milk fat, fractionated oils thereof or processed oils thereof (one that has been subjected to one or more treatments among hardening and transesterification). These are preferably selected from one or two or more. From the viewpoint of not impairing foaming properties, oils and fats that are fluid at normal temperature are preferable, and from the viewpoint of flavor, rapeseed oil, fractionated milk fat soft parts, and the like are more preferable.

  The content of fats and oils in the foamable oil-in-water emulsion of the present invention is not particularly limited, but is preferably 3 to 30% by mass, and 10 to 25% by mass with respect to the total mass of the oil-in-water emulsion. %, More preferably 15 to 20% by mass. Further, the content of water in the foamable oil-in-water emulsion of the present invention is not particularly limited, but it should be contained so that the Brix value of the aqueous solution when mixed with sugar alcohol is 50 to 70% by mass. It is more preferable that it is contained so that it may become 50-65 mass%, and it is still more preferable that it contains so that it may become 50-60 mass%.

  The Brix value of the foamable oil-in-water emulsion of the present invention is not particularly limited, but if the Brix value is 65% by mass or less, the emulsion stability can be further improved, and if it is 50% by mass or more, The storage stability of the oil-in-water emulsion can be improved. In the present invention, the Brix value is a unit obtained by measuring the gram amount of carbohydrate contained in 100 g of a solution, and can be measured using a commercially available refractometer or saccharimeter.

(Other ingredients)
The foamable oil-in-water emulsion of the present invention may or may not contain any conventionally known arbitrary components in addition to those described above. Such ingredients include emulsifiers, milk, dairy products, proteins other than the above milk proteins, sugars other than sugar alcohols, thickeners, salts, acidulants, pH adjusters, antioxidants, vitamins such as vitamin C, etc. , Spices, coloring ingredients, fragrances, enzymes and the like.

  The emulsifier is not particularly limited. For example, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxy Examples include ethylene sorbitan fatty acid ester and calcium stearoyl lactate. These may be used alone or in combination of two or more.

  Although the content of the emulsifier is not particularly limited, the content of the emulsifier can be reduced because it contains a predetermined amount of the component consisting of milk protein and / or a milk protein degradation product. By reducing the amount, the texture of the fired product obtained when used in the production of the fired product is further improved. In this respect, the content of the emulsifier is preferably 30% by mass or less, more preferably 20% by mass or less, and 15% by mass or less with respect to the mass of the entire oil-in-water emulsion. Is more preferable. The lower limit of the emulsifier content is not particularly limited, but from the viewpoint of the emulsion stability of the oil-in-water emulsion, for example, it is preferably 3% by mass or more based on the total mass of the oil-in-water emulsion, The content is more preferably 5% by mass, and further preferably 10% by mass or more.

  Examples of milk include milk. Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), concentrated milk, defatted concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk, whole milk powder, Nonfat dry milk, cream powder, buttermilk powder and the like can be mentioned. Examples of proteins other than the above milk protein include plant proteins such as soybean protein, pea protein, and wheat protein. Examples of the saccharide include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, starch, starch degradation products, polysaccharides and the like. Examples of the antioxidant include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene and astaxanthin. Examples of the fragrances include butter flavor and milk flavor.

  Although it does not specifically limit as an enzyme, For example, a phospholipase is mentioned. Phospholipases are enzymes that hydrolyze phospholipids into fatty acids and other oil-soluble substances, but are broadly classified into four types, A, B, C, and D, depending on the type of reaction to be catalyzed. Phospholipase A is a phospholipase A1. It is further classified as phospholipase A2. Among them, it is preferable to use phospholipase A2 because it gives an excellent volume to the fired product and can improve the shape. The content of the enzyme in the oil-in-water emulsion is not particularly limited. For example, 0.001 to 1% by mass may be contained, but when the oil-in-water emulsion contains phospholipase A2, phospholipase A2 The content of is preferably 0.01 to 0.1% by mass with respect to the total mass of the oil-in-water emulsion. Phospholipase A2 is commercially available as a preparation, and examples thereof include Denake Brick RICH, PLA2 Nagase 10P / R, PLA2 Nagase L / R and the like manufactured by Nagase ChemteX Corporation.

(Method for producing foamable oil-in-water emulsion)
The foamable oil-in-water emulsion of the present invention can be produced by a conventionally known method. For example, the oil phase and the aqueous phase contained in the foamable oil-in-water emulsion of the present invention are appropriately heated, mixed and emulsified, and then filled into a container as it is, or a combinator, a perfector, Rapid cooling can be achieved with a cooling mixer such as a botator.

<Firing product>
The baked product of the present invention is a baked product of a dough composition including the oil-in-water emulsion according to the present invention, a liquid egg, a sugar, and flour.

  The liquid egg is not particularly limited, and examples thereof include liquid eggs such as chicken eggs, quail eggs, goose eggs, ostrich eggs, and duck eggs. Of these, it is preferable to use chicken eggs. These may be used alone or in combination of two or more. In addition, the liquid egg in this invention may consist of the whole egg containing both egg white and egg yolk, and may consist only of either one.

  The carbohydrate is not particularly limited, and examples thereof include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, starch, starch degradation products, polysaccharides, etc. Can be mentioned. These may be used alone or in combination of two or more. Moreover, it is preferable that a saccharide | sugar is contained with the form of a sucrose.

  The flour is not particularly limited, and examples thereof include wheat flour (weak flour, medium flour, strong flour), barley flour, rice flour, soybean flour, corn flour, and rye flour. Of these, flour is preferred. These may be used alone or in combination of two or more.

  The dough composition in the present invention may or may not contain any conventionally known arbitrary components in addition to those described above. Examples of such components include oils (such as salad oil), swelling agents (such as baking powder), thickeners, salts, seasonings, antioxidants, vitamins such as vitamin C, spices, coloring ingredients, and fragrances. It is done.

  The use of the fired product of the present invention is not particularly limited as long as it is a fired product of the above-described dough composition. For example, sponge cake, butter cake, roll cake, baumkuchen, pound cake, muffin, cheese cake, steamed Examples include cakes. Of these, the fired product of the present invention is particularly suitable for use in a sponge cake.

  Content of the liquid egg in the dough composition in this invention is not specifically limited, For example, 100-200 mass parts may be sufficient with respect to 100 mass parts of flour. When using the fired product of the present invention as a sponge cake, the volume of the fired product is likely to be impaired unless the liquid egg is contained in an amount of 120 to 200 parts by weight with respect to 100 parts by weight of flour. Even if the content of the liquid egg is 120 parts by mass or less, it is difficult to impair the volume of the fired product. From this viewpoint, the content of the liquid egg in the dough composition in the present invention is preferably 120 parts by mass or less with respect to 100 parts by mass of flour.

  The sugar content in the dough composition in the present invention is not particularly limited, and may be, for example, 50 to 150 parts by mass with respect to 100 parts by mass of flour, but 80 to 130 parts by mass. Is preferable, and it is more preferable that it is 90-120 mass parts.

  Content of the oil-in-water emulsion in the dough composition in this invention is not specifically limited, For example, 1-50 mass parts may be sufficient with respect to 100 mass parts of flour, but 5-30 mass parts It is preferable that it is 5-15 mass parts.

  <Production method of baked product>

  The method for producing a baked product of the present invention comprises a step of preparing a dough composition by mixing the oil-in-water emulsion according to the present invention, a liquid egg, a saccharide, and flour, and a dough composition And baking to obtain a fired product. Hereinafter, each process in the manufacturing method of the baked product of this invention is demonstrated.

(Dough composition preparation process)
The dough composition preparation step in the present invention is a step of preparing a dough composition by mixing the oil-in-water emulsion according to the present invention, a liquid egg, a sugar, and flour.

  The method for preparing the dough composition is not particularly limited. For example, the dough composition is prepared by simultaneously mixing the oil-in-water emulsion according to the present invention, the liquid egg, the sugar, and the flour. May be prepared (so-called all-in-mix method), and each may be sequentially mixed as necessary. In the method for producing a baked product of the present invention, an oil-in-water emulsion is excellent in dough dispersibility and has an effect of improving the stability of the dough, so that the dough composition is produced by the all-in-mix method, Especially suitable.

  Mixing of each component can be performed using the conventionally well-known method. For example, it can be carried out by stirring at medium to high speed using a whipper or hand mixer and mixing so that the dough specific gravity is 0.4 to 0.6.

(Step of obtaining a fired product)
The step of obtaining a fired product in the present invention is a step of firing the dough composition to obtain a fired product.

  The method for obtaining the fired product is not particularly limited, and a conventionally known method can be used. For example, a baked product can be obtained by heating the dough composition at 160 to 185 ° C. for 20 to 30 minutes using an oven.

<Preparation of foamable oil-in-water emulsion>
As shown in Table 4 to be described later, milk protein or a milk protein degradation product and sugar alcohol having a formulation as shown in Table 1 below are each dispersed in water, and an emulsifier is added to the water phase heated to 70 ° C. An oil phase obtained by mixing (a mixture of sucrose fatty acid ester and glycerin fatty acid ester) and fat (rapeseed oil or fractionated milk fat soft part) was added and emulsified. Subsequently, it cooled and stirred and prepared the foamable oil-in-water emulsion which concerns on Examples 1-9 and Comparative Examples 1-7.
The main components of each sugar alcohol in Table 1 are “monosaccharide alcohol” is sorbitol, “disaccharide alcohol” is maltitol, and “trisaccharide alcohol” is maltotriitol. Further, “tetrasaccharide alcohol or higher” is “oligosaccharide alcohol” of tetrasaccharide or higher.

  <Manufacture of sponge cake>

Using the foamable oil-in-water emulsions according to Examples 1 to 9 and Comparative Examples 1 to 7, fired articles according to Examples 1 to 9 and Comparative Examples 1 to 7 were produced. First, as shown in Table 2 below, the raw materials of the baked product are put into a mixer and stirred and mixed at a low speed with a whipper, and then at a medium to high speed until the dough specific gravity becomes 0.55 g / cm ^3. The dough composition for sponge cake was prepared by mixing. 260 g of the dough composition was poured into No. 6 mold and baked in an oven at 185 ° C. and 180 ° C. for 25 minutes to produce sponge cakes according to Examples 1-9 and Comparative Examples 1-7.

<Evaluation>
The emulsified state and dough dispersibility of the foamable oil-in-water emulsions according to Examples 1 to 9 and Comparative Examples 1 to 7 were evaluated. Moreover, after manufacturing sponge cake, each sponge cake was preserve | saved at 20 degreeC for 1 day, and sponge texture, sponge shape, sponge was then used using the sponge cake which concerns on Examples 1-9 and Comparative Examples 1-7. The volume was evaluated.

  The emulsified state of the emulsion was evaluated by visually observing the separated state after leaving each foamable oil-in-water emulsion at 50 ° C. overnight. After that, for those not separated, the extensibility when stored at room temperature and then scooped with a spatula was confirmed, and the higher the extensibility, the better the emulsified state was evaluated.

  For the sponge shape, the center height and end height of the sponge cake were measured with calipers, and the smaller the difference, the more flat the sponge cake was evaluated. In FIG. 1, the measurement location of the center height and edge height of a sponge cake is shown. In FIG. 1, (a) shows a cross-sectional photograph of the sponge cake according to Example 1, and (b) shows a cross-sectional photograph of the sponge cake according to Comparative Example 1.

  For the sponge texture, the texture of the produced sponge cake was sensuously evaluated. In the present invention, it was evaluated that the sponge cake was superior in texture with softness and good melting in the mouth.

  The dough dispersibility is excellent when the dough composition of the sponge cake is stirred at medium to high speed, and the dough dispersibility is excellent and the dough dispersibility is excellent when the time required to reach the final specific gravity is fast. evaluated.

  For the sponge volume, the specific volume of the sponge cake is measured with a laser volume measuring device Volscan 600 (manufactured by Eihiro Seiki Co., Ltd.). The volume per 1 g of cake is the volume of the sponge cake, and the larger the volume, the better the sponge volume. It was evaluated.

  In each evaluation item, a score was assigned according to the criteria shown in Table 3 below, and the score was totaled to obtain a comprehensive evaluation.

The evaluation results for the sponge cakes according to Examples 1 to 9 and Comparative Examples 1 to 7 and the formulation of the foamable oil-in-water emulsion are shown in Table 4 below. In Table 4, the milk protein and milk protein degradation products used are as shown below. In Table 4, the item “% by mass” of “water” is a numerical value including water derived from sugar alcohols A to D.
Milk protein degradation product A: Whey-derived, average molecular weight 65000
Milk protein degradation product B: casein-derived, average molecular weight 40000
Milk protein: derived from whey

  As a result of evaluation, Examples 1 to 9 are excellent in the balance of evaluation of emulsified state (emulsification stability, extensibility), sponge shape, and sponge texture, and further excellent in dough dispersibility and sponge volume. The evaluation was also confirmed to be as high as 15 to 20 points. On the other hand, compared with Examples 1-9, Comparative Examples 1-7 have a poor balance of evaluation of emulsified state, sponge shape, and sponge texture, and overall evaluation including dough dispersibility and sponge volume is also 7 It was confirmed to be as low as ˜13 points.

  All the foamable oil-in-water emulsions according to Examples 1 to 9 contain 0.3 to 6.5% by mass of milk protein or milk protein degradation product, and disaccharide alcohol based on the total mass of sugar alcohol. It contains 10 to 50% by mass of a sugar alcohol whose amount is 40 to 70% by mass. On the other hand, the foamable oil-in-water emulsion according to Comparative Example 1 has a milk protein degradation product content of less than 0.3% by mass. The foamable oil-in-water emulsion according to Comparative Example 2 has a sugar alcohol content of less than 10% by mass. The foamable oil-in-water emulsion according to Comparative Example 3 has a milk protein degradation product content of more than 6.5% by mass. The foamable oil-in-water emulsion according to Comparative Example 4 has a sugar alcohol content of more than 50% by mass. The foamable oil-in-water emulsion according to Comparative Example 5 contains not a milk protein or a milk protein degradation product but an egg yolk degradation product. In the foamable oil-in-water emulsion according to Comparative Examples 6 and 7, the content of the disaccharide alcohol is less than 40% by mass with respect to the mass of the entire sugar alcohol. That is, the foamable oil-in-water emulsion according to Comparative Examples 1 to 7 includes “0.3 to 6.5% by mass of milk protein or milk protein degradation product”, “to the total sugar alcohol mass. The content of the disaccharide alcohol is 40 to 70% by mass, and the content of 10 to 50% by mass of the sugar alcohol is not satisfied. From this result, the content of 0.3 to 6.5% by mass of milk protein and / or milk protein degradation product and the content of disaccharide alcohol with respect to the total mass of sugar alcohol is 40 to 70% by mass. By containing 10 to 50% by mass of sugar alcohol, it has an excellent balance in terms of emulsification stability and extensibility, and texture and shape of the baked product, and is excellent in dispersibility in the dough. It was shown that the product can give an excellent volume. In particular, in the foamable oil-in-water emulsion according to Comparative Example 7 in which the content of monosaccharide alcohol is in the range of 40 to 70 mass% with respect to the total mass of sugar alcohol, not disaccharide alcohol, emulsification is performed. Since the overall evaluation of the state, sponge shape and sponge texture was not sufficient, it is important to contain disaccharide alcohol in the range of 40 to 70% by mass with respect to the total mass of sugar alcohol. Indicated.

  When Example 1 and Comparative Examples 1 and 3 are compared, Comparative Example 1 in which the content of the milk protein degradation product is 0.3% by mass and Comparative Example in which the content of the milk protein degradation product is 8% by mass No. 3 was low in evaluation in all of the emulsified state, sponge shape, sponge texture, dough dispersibility, and sponge volume. From this result, even if the amount of the milk protein and / or milk protein degradation product is too much or too little, the emulsification stability and extensibility are lowered, and the texture, shape, and dough dispersion of the baked product are reduced. It was shown that the sex and volume deteriorated.

  When Example 1 and Comparative Example 2 were compared, Comparative Example 2 having a sugar alcohol content of 7% by mass showed a low evaluation of sponge shape, sponge texture, dough dispersibility, and sponge volume. From this result, it was shown that if the sugar alcohol content is too small, the texture, shape, dough dispersibility, and volume of the baked product are deteriorated. Further, comparing Example 1 and Comparative Example 4, Comparative Example 4 having a sugar alcohol content of 56% by mass was evaluated in all of the emulsified state, sponge texture, sponge shape, dough dispersibility, and sponge volume. Was low. Thereby, when there was too much content of sugar alcohol, it was shown that emulsification stability and extensibility will fall and the food texture, shape, dough dispersibility, and volume of a baked product will worsen.

  In addition, when Examples 1, 6 and 7 are compared, Examples 1 and 6 (containing milk protein degradation products) are more emulsified, sponge-shaped, and sponge food than Example 7 (containing milk protein). It was confirmed that the balance of feeling was excellent and the evaluation of the fabric dispersibility was high. In addition, Example 1 (containing a whey-derived milk protein degradation product) is superior to Example 6 (containing casein-derived milk protein degradation product) in that it has an excellent sponge shape and sponge texture, and the sponge volume is highly evaluated. Was confirmed. These foamable oil-in-water emulsions according to Examples 1, 6, and 7 differ only in the type of milk protein or milk protein degradation product contained therein, and all other compositions are common. From this result, the milk protein decomposed product has a better balance in emulsification stability and extensibility, and the texture and shape of the baked product than the milk protein, and is more dispersible in the dough. Furthermore, it was shown that among whey proteolytically processed products, those derived from casein are superior in texture, shape and volume of the baked product.

  Moreover, about Example 3 and Example 8, while the kind of milk protein degradation processed material contained in the foamable oil-in-water emulsion which concerns on Example 3 is "milk protein degradation processed product A", The foamable oil-in-water emulsion according to Example 8 has the same composition except that “milk protein degradation product A” and “milk protein degradation product B” are included. When Example 3 and Example 8 were compared, it was confirmed that Example 8 was superior to Example 3 in the evaluation of sponge texture. Thereby, it was shown that the foamable oil-in-water emulsion improves the texture of the baked product by containing the milk protein degradation product derived from casein in addition to the milk protein degradation product derived from whey.

Claims (9)

  10 to 50% by mass of the component consisting of 0.3 to 6.5% by mass of milk protein and / or milk protein degradation product and the content of disaccharide alcohol with respect to the total mass of sugar alcohol is 40 to 70% by mass % Sugar alcohol, and a foamable oil-in-water emulsion.   The foamable oil-in-water emulsion according to claim 1, wherein the ratio of the component to the sugar alcohol is 1: 4 to 100.   The foamable oil-in-water emulsion according to claim 1 or 2, wherein the component comprises whey-derived milk protein and / or milk protein degradation product.   The foamable oil-in-water emulsion according to claim 3, wherein the component further contains milk protein derived from casein and / or a milk protein degradation product.   The foamable oil-in-water emulsion according to any one of claims 1 to 4, wherein the component comprises a milk protein decomposition-treated product.   A fired product of a dough composition comprising the foamable oil-in-water emulsion according to any one of claims 1 to 5, a liquid egg, a sugar, and flour.   The baked product according to claim 6, wherein a content of the liquid egg in the dough composition is 120 parts by mass or less with respect to 100 parts by mass of the flour. A step of preparing a dough composition by mixing the foamable oil-in-water emulsion according to any one of claims 1 to 5, a liquid egg, a sugar, and flour;
And baking the dough composition to obtain a fired product.   The method for producing a baked product according to claim 8, wherein the content of the liquid egg in the dough composition is 120 parts by mass or less with respect to 100 parts by mass of the flour.