JP2016106541A - Method of producing sponge cake dough, sponge cake dough produced by the same method and sponge cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide method of simply producing sponge cake dough having high foam stability, having coarse foam in an internal phase of the produced sponge cake and imparting good texture to the sponge cake.SOLUTION: In the production of sponge cake dough using a foamable emulsifier for a cake, the method of producing sponge cake dough comprises adding and mixing starches by separating the addition at least twice. The addition amount of starches at the first time is preferably 25 to 75 mass% based on the total of the starches. The starches added at the first time and added at the second time and after the subsequent time may be the same or different from each other.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a sponge cake dough using a foaming emulsifier for cake, a sponge cake dough obtained by the method, and a sponge cake.

Sponge cake is a food that has been loved since ancient times, and is characterized by a rich and soft texture. The basic dough composition is to mix eggs, flour, and sugars in equal amounts (three parts), and the basic manufacturing method is to mix eggs and sugars, and mix this mixture with eggs. This is a post-powder method in which flours such as flour are added to a foamed product obtained by whipping with the foaming power of the product so that the foam is not crushed and mixed gently.
There are two types of egg foaming power: a separate method using only egg white and a two-way method using whole eggs. The separate method is characterized by a light texture with an inner phase of large bubbles. The method is characterized by a moist texture with an inner phase of slightly larger bubbles.

Here, in recent years, by adding edible fats and oils to sponge cake, the soft feeling and moist feeling are often improved.
However, increasing the oil content of the sponge cake dough reduces the bubble stability, so when adding flour such as flour, the bubble structure is destroyed and the cake has a rough and uneven inner phase. It becomes a cake with a heavy specific gravity, and in the worst case, it results in producing a thin.

Therefore, as a method for producing a sponge cake containing such edible fats and oils without increasing the specific gravity, all the sponge cake raw materials containing edible fats and oils are mixed simultaneously using a foaming emulsifier for cakes. An all-in-mix method for foaming was considered. However, in this all-in-mix method, the foam stability of the dough is good, but the sponge cake obtained has fine bubbles in the inner phase and it is difficult to obtain a light and moist texture.
For this reason, various methods for improving the texture of sponge cakes containing edible fats and oils have been studied.

For example, methods such as a method of adding a foamed cream (see, for example, Patent Document 1) and a method of adding it as an oil-in-water emulsion containing specific starch granules (see, for example, Patent Document 2) have been proposed. . In addition, a method of encapsulating edible fats and oils with an edible polymer (for example, see Patent Document 3), a method of adding a pasty composition obtained by heating a cake raw material in advance (for example, see Patent Document 4), and the like have been proposed. ing.
However, in the method described in Patent Document 1, although the dough state is good, the fluidity is increased during baking, and the resulting sponge cake also has the disadvantage that the inner phase tends to be heterogeneous and thin. In the method described in Patent Document 2, in the case of post-addition, there is a problem that bubbles are easily broken by starch granules having a large particle size, and the change in texture is large.
In addition, the method described in Patent Document 3 has a problem that it is not general because it requires a drying step in order to completely contain fats and oils in a gel, and the process is extremely complicated and takes a long time. However, this method has a problem that it is difficult to control the gelatinization of the flour and the sponge cake cannot be stably obtained.

  In this way, the production of a simple sponge cake dough having good bubble stability, that is, dough stability, and having a light and moist texture with the foam sponge having a rough inner phase. A method was sought.

JP 2001-286256 A JP 2003-000137 A JP 59-130124 A Japanese Patent Application Laid-Open No. 61-025434

  Accordingly, an object of the present invention is to provide a simple method for producing a sponge cake dough having a high bubble stability, a foam cake having a rough inner phase and good texture.

As a result of various studies to achieve the above object, the present inventors have found that the above-mentioned problems of the prior art can be solved by devising a method for adding starches of sponge cake dough.
The present invention has been made on the basis of the above findings, and is characterized by adding and mixing starches in two or more times when producing a sponge cake dough using a foaming emulsifier for cake. A method for producing a sponge cake dough is provided.

  According to the method for producing a sponge cake dough of the present invention, a sponge cake having a light and moist texture with an inner phase of coarse bubbles can be easily and stably produced.

The method for producing the sponge cake dough of the present invention will be described in detail.
Examples of the starches used in the present invention include strong flours, semi-strong flours, medium flours, thin flours, durum flours, whole flours and other flours, rye flours, barley flours, rice flours and other flours, almond flours and hazelnuts. Noodles such as flour, cashew nut powder, ornut powder, pine nut powder, corn starch, tapioca starch, wheat starch, potato starch, sweet potato starch, sago starch, rice starch, etc., and these starches are treated with enzymes such as amylase And a modified starch subjected to one or two or more treatments selected from α-treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment, and the like. In the present invention, the starch is preferably used in an amount of 50% by mass or more, more preferably 70% by mass or more.

Examples of the foaming emulsifier for cake used in the present invention include those having an α crystal gel structure emulsifier as an active ingredient. The foaming emulsifier contains an α crystal gel structure emulsifier and does not contain fats and oils ( Hereinafter, a foaming agent), or a foaming emulsified fat (hereinafter referred to as a foaming emulsified fat) containing an α crystal gel structure emulsifier and containing an oil or fat can be used.
More specifically, as the foaming agent, one kind of emulsifier such as monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate Or it contains the emulsifier of alpha crystal gel structure obtained by using 2 or more types. As foaming emulsified oils and fats, emulsifiers of the above α crystal gel structure, and palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, Milk fat, pork fat, cacao butter, fish oil, whale oil, butter, butter oil and other vegetable fats and oils, and processed fats and oils that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification It contains one or more oils and fats selected from the inside. Among these, an emulsifier having one or more α crystal gel structures selected from monoglycerides, organic acid monoglycerides and polyglycerin fatty acid esters, in terms of obtaining a softer and moist texture cake, It consists of a water phase stabilized in sugar liquid or sugar alcohol liquid, and an oil phase using liquid oil at room temperature such as corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, etc. Oil-in-water emulsification type foamable emulsified oils and fats are preferred.
Moreover, the foaming emulsifier for cakes which uses various animal and plant protein which is a substitute of the emulsifier of (alpha) crystal gel structure can also be used.

In addition, in the manufacturing method of sponge cake dough of this invention, it can manufacture using a general sponge cake raw material except adding and mixing starches in 2 steps or more.
That is, as a cake raw material that can be used in the method for producing a sponge cake dough of the present invention, in addition to the starches and the foaming emulsifier for cake, for example, eggs, sugars, sweeteners, fats and oils, water, Thickening stabilizer, coloring agents such as β-carotene, caramel, and red bean pigment, antioxidants such as tocopherol and tea extract, dextrin, casein, whey, cream, skim milk powder, fermented milk, cow milk, whole milk powder, yogurt・ Condensed milk, sweetened condensed milk, whole fat condensed milk, defatted condensed milk, concentrated milk, pure cream, whipped cream (compound cream), milk and dairy products such as vegetable whipped cream, natural cheese, processed cheese, cream cheese, gouda cheese・ Cheese such as cheddar cheese, raw alcohol, distilled spirits such as shochu, whiskey, vodka, brandy, wine Brewing liquors such as sake and beer, various liqueurs, emulsifiers other than foaming emulsifiers for cakes, swelling agents, inorganic salts, salt, baking powder, yeast, yeast food, dough improving agents, cacao and cacao products, coffee and coffee products , Green tea, black tea, herbs, beans, plant proteins such as wheat protein and soy protein, preservatives, bitters, acidulants, pH adjusters, shelf life improvers, fruits, fruit juice, jam, fruit sauce, seasonings, spices, fragrances And food materials such as vegetables, meats and seafood, plant and animal extracts such as consomme and bouillon, and food additives.

  Examples of the eggs include whole egg, raw egg yolk, sterilized whole egg, sterilized egg yolk, salted whole egg, salted egg yolk, sweetened whole egg, sugared egg yolk, raw egg white, and sterilized egg white.

  The above saccharides and sweeteners include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reduced sugar Sugar polydextrose, reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, Aspartame, honey and the like can be mentioned, and one or more selected from these can be used.

  As the above fats and oils, margarine, shortening, butter, powdered fats and oils, liquid oils and the like can be used. From this point, it is preferable to use liquid oil.

  Examples of the thickening stabilizer include xanthan gum, alginic acid, sodium alginate, guar gum, locust bean gum, carrageenan, gum arabic, pectin, pullulan, tamarind seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, fur Examples include cellulan, tara gum, karaya gum, tragacanth gum, gellan gum, and soy polysaccharide, and one or more selected from these can be used.

  In the present invention, the above-mentioned starches, eggs, sugars and sweeteners, and the foaming emulsifier for cake are the same as in general sponge cake dough, but preferably 100 parts by weight of starches. 100 to 270 parts by mass of eggs, 100 to 150 parts by mass of sugars and sweeteners, and 2 to 40 parts by mass of foaming emulsifier for cake.

The method for producing a sponge cake dough according to the present invention is characterized by adding and mixing starches in two or more portions when producing a sponge cake dough using a foaming emulsifier for cake. .
In the conventional method for producing sponge cake dough, the post-powder method is a method in which eggs, sugars, sweeteners, and other ingredients are mixed as necessary, foamed to reduce the specific gravity, and starch is added. The all-in-mix method mixes starches, eggs, sugars, sweeteners, and other ingredients as necessary, and foams with a foaming emulsifier for cakes to lower the specific gravity. Obtained by. That is, starch is added only once at the end or first time of dough production.
The method for producing a sponge cake dough of the present invention is different from the conventional production method described above in that starch is added and kneaded a plurality of times.

Here, when the specific addition time of starches is described, for example, the following method can be mentioned.
(1) A part of starches, preferably 25 to 75% by mass, more preferably 33 to 66% by mass, are mixed with eggs, sugars, sweeteners, and other raw materials as necessary, and foaming for cakes. A method of foaming together with an emulsifier to lower the specific gravity, and then adding the remaining starches and mixing lightly.
(2) Eggs, sugars, sweeteners, and other ingredients as necessary together with the foaming emulsifier for cakes to reduce specific gravity, and then a part of starch, preferably 25 to 75% by mass, Preferably 33-66 mass% is added, and after foaming further, the remaining starches are added and lightly mixed.
(3) A part of the starch, preferably 25 to 75% by mass, more preferably 33 to 66% by mass, is mixed with eggs, saccharides and sweeteners, and other raw materials as necessary, and foaming for cakes. A method of foaming together with an emulsifier and lowering the specific gravity, and then adding the remaining starches and further foaming.
Among these, the method (1) is preferable in the present invention.

  In the method for producing a sponge cake dough of the present invention, the number of times starch is added is particularly preferably 2. If the number of starch additions is 3 times or more, defoaming may occur during mixing, and the dough specific gravity may be increased, and the resulting sponge cake feels clogged, This is because there is a risk of a heavy, sticky texture. The upper limit of the number of starches added is not particularly limited, but is preferably 5 times or less.

  In the method for producing a sponge cake dough of the present invention, the amount of starch added for the first time is preferably 25 to 75% by mass, more preferably 33 to 66% by mass in the total starch. If the amount of starch added for the first time is less than 25% by mass, the effect of stabilizing the sponge cake dough is low, and the effects of the present invention may not be obtained. On the other hand, if the amount of starch added in the first time exceeds 75% by mass, a good internal phase is difficult to obtain, and a light and moist texture may not be obtained.

The starch added for the first time and the starch added for the second time and thereafter may be the same starch or different types of starch.
For example, if you use a weak flour with low gluten protein content or a starch that does not contain gluten protein as the starch added at the first time, and a strong flour with a high gluten protein content as the starch added at the second time, A sponge cake with a good texture can be obtained.
In addition, when using a strong powder having a high gluten protein content as the starch added at the first time, and using a weak flour with a low gluten protein content, a starch not containing gluten protein, an almond powder, etc. as the starch added at the second time, In particular, a sponge cake can be obtained that has a moist texture but has a large volume and is difficult to burn off.

  The oil content of the sponge cake dough of the present invention is not particularly limited, but is preferably 10 to 60 parts by mass with respect to 100 parts by mass of starches in terms of further improving the soft feeling and moist feeling. In addition, in this invention, in addition to the pure oil content contained in the fats and oils used as a cake raw material, the oil content is contained in the oil content contained in the foamable emulsified fat and other cake raw materials other than starches. It is defined as the total oil content.

  When using fats and oils in the method for producing a sponge cake dough of the present invention, the addition time can be added at any stage after the start of foaming using a foaming emulsifier for cake. It may be added from the beginning of the operation, or may be added during the foaming operation or after completion of the foaming operation. Further, in relation to the timing of starch addition, it may be immediately before, immediately after, or simultaneously with the first starch addition, and further, immediately before, immediately after, or simultaneously with the last starch addition. It may be. However, it is preferably after the end of the foaming operation and after the addition of the final starch in that the most preferable texture (softness and texture) is obtained.

Next, the sponge cake dough of the present invention will be described.
The sponge cake dough of the present invention is obtained by the above sponge cake dough producing method, and even if it is a sponge cake dough having a high oil content, the dough is suppressed from defoaming because the dough stability is improved. And having a feature that a stable sponge cake can be produced.

Next, the sponge cake of the present invention will be described.
The sponge cake of the present invention is obtained by baking or steaming the sponge cake dough of the present invention, and has a feature that it is a light and moist texture with an inner phase of coarse bubbles. Is.

  Examples of the present invention will be given below, but the present invention is not limited to the following examples.

Example 1
50 parts by weight of soft flour, 130 parts by weight of whole egg (net), 100 parts by weight of white sucrose, and 15 parts by weight of foaming emulsified fat for cake A obtained by the following blending and manufacturing method were put into a mixer bowl, It set to the type | mold mixer, and it whipped until the specific gravity became 0.40 at high speed after mixing for 10 seconds at low speed using the wire whipper.
Here, after adding 50 parts by weight of weak flour and 1 part by weight of baking powder, mixing at low speed for 30 seconds, mixing at medium speed for 10 seconds, adding 20 parts by weight of rapeseed liquid oil, and mixing at low speed for 30 seconds, The sponge cake dough A of the present invention (specific gravity was 0.45, oil content was 24.5 parts by mass with respect to 100 parts by mass of starch) was obtained by mixing at high speed for 10 seconds. Sponge cake A was obtained by pouring 350 g of this sponge cake dough A into a No. 6 sponge cake mold with bottom paper and side paper and baking it in a fixed oven set at 180 ° C. for 30 minutes.
The obtained sponge cake A had a good volume, a rough foamy inner phase, and a light and moist texture.

(Foamable emulsified fat for cake A)
To 20% by mass of rapeseed oil, 4% by mass of glycerin monostearate, 3% by mass of tetraglycerin monostearate and 1% by mass of hexaglycerin monostearate, which are emulsifiers having an α crystal gel structure, are added and mixed to adjust to 65 ° C. Warmed to oil phase. On the other hand, 21.5% by mass of water, 46% by mass of 70% sorbitol aqueous solution, and 3.5% by mass of decaglycerin monostearate were mixed, and the temperature was adjusted to 65 ° C. to obtain an aqueous phase. Then, the oil phase adjusted to 65 ° C. and the aqueous phase adjusted to 65 ° C. are mixed and homogenized while being held at 65 ° C., and then cooled to room temperature to obtain the foamable emulsified fat A for cake. Obtained.

(Example 2)
The same composition as in Example 1 except that 50 parts by weight of the weak flour added to the first time of Example 1 was changed to 50 parts by weight of the strong flour and 50 parts by weight of the weak flour added to the second time was changed to 50 parts by weight of almond powder. -Sponge cake dough B of the present invention (specific gravity 0.45, oil content 24.5 parts by mass with respect to 100 parts by mass of starch) was obtained by the production method. This sponge cake dough B was fired in the same manner as in Example 1 to obtain sponge cake B.
The obtained sponge cake B had a good volume, a light and extremely moist texture with an inner phase of coarse bubbles.

(Example 3)
The same composition and production method as in Example 1 except that 50 parts by weight of the weak flour added in the first time of Example 1 was changed to 30 parts by weight and 50 parts by weight of the weak flour added in the second time was changed to 70 parts by weight. The sponge cake dough C of the present invention was obtained (specific gravity 0.46, oil content 24.5 parts by mass with respect to 100 parts by mass of starch). This sponge cake dough C was fired in the same manner as in Example 1 to obtain sponge cake C.
The obtained sponge cake C had a good volume, a slightly varied but rough inner phase, and had a light and moist texture.

Example 4
The same composition and production method as in Example 1 except that 50 parts by weight of the weak flour added to the first time of Example 1 was changed to 70 parts by weight and 50 parts by weight of the weak flour added to the second time was changed to 30 parts by weight. The sponge cake dough D of the present invention (specific gravity 0.44, oil content 24.5 parts by mass with respect to 100 parts by mass of starch) was obtained. This sponge cake dough D was fired in the same manner as in Example 1 to obtain sponge cake D.
The obtained sponge cake D had a good volume and was an inner phase of coarse bubbles, but the bubbles were slightly finer than the sponge cake A, and the moist texture was slightly weak.

(Comparative Example 1)
100 parts by weight of flour, 1 part by weight of baking powder, 20 parts by weight of rapeseed liquid oil, 130 parts by weight of whole egg (net), 100 parts by weight of super white sugar, 15 parts by weight of foaming emulsified fat for cake A used in Example 1 Put it in a mixer bowl, set it in a vertical mixer, use a wire hopper, mix at a low speed for 10 seconds, whip up to a specific gravity of 0.45 at high speed, and compare with a normal all-in-mix method Example sponge cake dough E (specific gravity 0.45, oil content 24.5 parts by mass with respect to 100 parts by mass of starch) was obtained. This sponge cake dough E was fired in the same manner as in Example 1 to obtain sponge cake E.
The obtained sponge cake E was slightly smaller in volume than the sponge cake A, the bubbles were fine, and the moist feeling was clearly weak.

(Comparative Example 2)
130 parts by weight of whole egg (net), 100 parts by weight of white sucrose, and 15 parts by weight of foaming emulsified fat for cake A used in Example 1 were put into a mixer bowl, set in a vertical mixer, and wire hopper Was used and then whipped at a high speed until the specific gravity reached 0.40.
Here, after adding 100 parts by weight of weak flour and 1 part by weight of baking powder, mixing at low speed for 30 seconds, mixing at medium speed for 10 seconds, adding 20 parts by weight of rapeseed liquid oil, and mixing at low speed for 30 seconds, The mixture was mixed for 10 seconds at a high speed to obtain a sponge cake dough F (specific gravity: 0.46, oil content: 24.5 parts by mass with respect to 100 parts by mass of starch) as a comparative example of a conventional post-powder method. This sponge cake dough F was baked in the same manner as in Example 1 to obtain sponge cake F.
The obtained sponge cake F had a slightly smaller volume than the sponge cake A, and had a rough and uneven inner phase.

Claims (5)

  A method for producing a sponge cake dough, comprising adding and mixing starches in two or more portions when producing a sponge cake dough using a foaming emulsifier for cake.   The method for producing a sponge cake dough according to claim 1, wherein the amount of starch added at the first time is 25 to 75% by mass in the total starch.   The method for producing a sponge cake dough according to claim 1 or 2, wherein the starch added first time is different from the starch added after the second time.   The sponge cake dough obtained by the manufacturing method as described in any one of Claims 1-3.   A sponge cake obtained using the sponge cake dough according to claim 4.