JP2017029119A - Quality improver for cake - Google Patents
Quality improver for cake Download PDFInfo
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- JP2017029119A JP2017029119A JP2015155650A JP2015155650A JP2017029119A JP 2017029119 A JP2017029119 A JP 2017029119A JP 2015155650 A JP2015155650 A JP 2015155650A JP 2015155650 A JP2015155650 A JP 2015155650A JP 2017029119 A JP2017029119 A JP 2017029119A
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- cakes
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- glucono delta
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- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 37
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 34
- 239000000182 glucono-delta-lactone Substances 0.000 claims abstract description 33
- 229960003681 gluconolactone Drugs 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 15
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 11
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 16
- 230000002401 inhibitory effect Effects 0.000 abstract description 3
- -1 organic acid monoacylglycerol Chemical class 0.000 description 29
- 235000010443 alginic acid Nutrition 0.000 description 27
- 229920000615 alginic acid Polymers 0.000 description 27
- 238000011156 evaluation Methods 0.000 description 20
- 239000000783 alginic acid Substances 0.000 description 19
- 229960001126 alginic acid Drugs 0.000 description 19
- 235000013312 flour Nutrition 0.000 description 19
- 239000002994 raw material Substances 0.000 description 15
- 229920002472 Starch Polymers 0.000 description 12
- 235000019698 starch Nutrition 0.000 description 11
- 235000009508 confectionery Nutrition 0.000 description 9
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 8
- 229940072056 alginate Drugs 0.000 description 8
- 229940088594 vitamin Drugs 0.000 description 8
- 229930003231 vitamin Natural products 0.000 description 8
- 239000008107 starch Substances 0.000 description 7
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 229920002261 Corn starch Polymers 0.000 description 5
- 239000004698 Polyethylene Substances 0.000 description 5
- 239000008120 corn starch Substances 0.000 description 5
- 229940099112 cornstarch Drugs 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 229920000573 polyethylene Polymers 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 238000012935 Averaging Methods 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 206010001497 Agitation Diseases 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 230000000994 depressogenic effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 239000004088 foaming agent Substances 0.000 description 3
- 239000001530 fumaric acid Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 3
- 235000019799 monosodium phosphate Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 239000001509 sodium citrate Substances 0.000 description 3
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 3
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 3
- 229940038773 trisodium citrate Drugs 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 229920002752 Konjac Polymers 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000019841 confectionery fat Nutrition 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000011086 glassine Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 235000010485 konjac Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 150000002759 monoacylglycerols Chemical class 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、ケーキ類用品質改良剤に関する。 The present invention relates to a quality improving agent for cakes.
従来、蒸しケーキ、シフォンケーキなどのケーキ類は、蒸し工程又は焼成工程を経て製造された後、経時的に製品のボリュームが低下する現象（以下、「縮み」という）が生じることが知られている。縮みは、蒸し工程又は焼成工程を経て得られるケーキ類が冷却される際、製品内部の温度と外気温との温度差が生じることにより、製品内部の圧力が急激に低下し、気孔構造が潰れることが原因と言われている。 Conventionally, cakes such as steamed cakes and chiffon cakes have been known to undergo a phenomenon (hereinafter referred to as “shrinkage”) in which the volume of the product decreases over time after being produced through a steaming process or baking process. Yes. Shrinkage occurs when the cakes obtained through the steaming process or baking process are cooled, causing a temperature difference between the temperature inside the product and the outside air temperature, resulting in a sudden drop in the pressure inside the product and collapse of the pore structure. It is said that this is the cause.
縮みが発生すると、製品の表面が陥没するなどして見栄えが悪くなるという問題や、食感が重くなり口溶けの悪い製品となるという問題が生じる。また、縮みの発生により製品の中心部と側面の高さにバラつきが生じると、デコレーションをするためにその上部をスライスして廃棄する際に、ロスが多くなるという問題や、工業的に一定の高さでスライスできないという問題が生じる。 When shrinkage occurs, there arises a problem that the surface of the product is depressed and the appearance is deteriorated, and a problem that the texture becomes heavy and the product is poorly melted. Also, if the height of the center and side of the product varies due to the occurrence of shrinkage, there is a problem of increased loss when slicing and discarding the upper part for decoration, and industrially constant The problem arises that it cannot be sliced at a height.
ケーキ類の縮みを抑制する技術としては、こんにゃく粉、糖質及び澱粉を合わせて調整した乾燥こんにゃく加工品を含むことを特徴とする焼成和洋菓子用品質改良剤（特許文献１参照）、小麦粉１００質量部に対し、（Ａ）アルギン酸プロピレングリコールエステル０．０４〜０．８質量部、（Ｂ）有機酸モノアシルグリセロールを除くモノアシルグリセロール０．０１〜２質量部、（Ｃ）有機酸モノアシルグリセロール０．０１〜１質量部を含有するベーカリー食品（特許文献２参照）、などが開示されている。 As a technique for suppressing shrinkage of cakes, a quality improving agent for baked Japanese and Western confectionery characterized in that it includes a dried konjac processed product prepared by combining konjac flour, sugar and starch, and wheat flour 100 (A) 0.04 to 0.8 parts by mass of propylene glycol alginate, (B) 0.01 to 2 parts by mass of monoacylglycerol excluding organic acid monoacylglycerol, (C) monoacyl organic acid Bakery foods (see Patent Document 2) containing 0.01 to 1 part by mass of glycerol are disclosed.
しかし、いまだ十分な縮み抑制効果を得ることのできるケーキ類用品質改良剤がないのが実情である。 However, there is still no quality improver for cakes that can still obtain a sufficient shrinkage suppressing effect.
本発明は、ケーキ類の縮み抑制効果に優れたケーキ類用品質改良剤を提供することを目的とする。 An object of this invention is to provide the quality improving agent for cakes excellent in the shrinkage | contraction suppression effect of cakes.
本発明者らは、上記課題を解決するために鋭意研究を重ねた結果、アルギン酸プロピレングリコールエステル、グルコノデルタラクトンの２成分を併用することにより、ケーキ類の縮みを有効に抑制できることを見出し、本発明を完成させるに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that shrinkage of cakes can be effectively suppressed by using two components of propylene glycol alginate and glucono delta lactone, The present invention has been completed.
すなわち、本発明は、次の（１）〜（４）から成っている。
（１）アルギン酸プロピレングリコールエステル及びグルコノデルタラクトンを含有することを特徴とするケーキ類用品質改良剤。
（２）上記（１）記載のケーキ類用品質改良剤を含有することを特徴とするケーキ類。
（３）アルギン酸プロピレングリコールエステル及びグルコノデルタラクトンを添加することを特徴とするケーキ類の製造方法。
（４）アルギン酸プロピレングリコールエステル及びグルコノデルタラクトンを添加することを特徴とするケーキ類の縮み抑制方法。
That is, this invention consists of following (1)-(4).
(1) A quality improving agent for cakes characterized by containing propylene glycol alginate and glucono delta lactone.
(2) A cake comprising the quality improver for cakes according to (1) above.
(3) A method for producing cakes, characterized by adding propylene glycol alginate and glucono delta lactone.
(4) A method for suppressing shrinkage of cakes, comprising adding propylene glycol alginate and glucono delta lactone.
本発明のケーキ類用品質改良剤を用いることで、ケーキ類の縮みを抑制することができ、また、口溶けの良いケーキ類を製造することができる。 By using the quality improving agent for cakes of the present invention, shrinkage of the cakes can be suppressed, and cakes with good meltability can be produced.
本発明で用いられるアルギン酸プロピレングリコールエステル（以下、「アルギン酸エステル」という）としては特に制限はなく、食品に一般的に利用されているものを使用することができる。アルギン酸エステルの粘度に特に制限はなく、本発明においては、例えば１０〜１２０ｍＰａ・ｓのものを用いることができる。なお、本明細書における粘度（ｍＰａ・ｓ）は、１質量％水溶液の２０℃における粘度（ＢＬ型回転粘度計で測定）である。 The alginic acid propylene glycol ester (hereinafter referred to as “alginic acid ester”) used in the present invention is not particularly limited, and those generally used in foods can be used. There is no restriction | limiting in particular in the viscosity of alginic acid ester, In this invention, the thing of 10-120 mPa * s can be used, for example. In addition, the viscosity (mPa · s) in this specification is a viscosity (measured with a BL type rotational viscometer) at 20 ° C. of a 1% by mass aqueous solution.
本発明で用いられるグルコノデルタラクトンとしては特に制限はなく、食品に一般的に利用されているものを使用することができる。 There is no restriction | limiting in particular as glucono delta lactone used by this invention, What is generally utilized by the foodstuff can be used.
本発明のケーキ類用品質改良剤は、アルギン酸エステル及びグルコノデルタラクトンを含有するものである。該品質改良剤中のアルギン酸エステルの含有量としては、例えば５〜５０質量％、好ましくは１５〜４０質量％、グルコノデルタラクトンの含有量としては、例えば１０〜６０質量％、好ましくは２０〜４０質量％である。 The quality improving agent for cakes of the present invention contains an alginic acid ester and glucono delta lactone. The content of alginic acid ester in the quality improver is, for example, 5 to 50% by mass, preferably 15 to 40% by mass, and the content of glucono delta lactone is, for example, 10 to 60% by mass, preferably 20 to 20% by mass. 40% by mass.
本発明のケーキ類用品質改良剤には、本発明の目的及び効果を阻害しない範囲において、アルギン酸エステル及びグルコノデルタラクトン以外の成分を添加しても良く、例えば、コーンスターチ、タピオカ澱粉、馬鈴薯澱粉、デキストリンなどの澱粉類、ショ糖、麦芽糖、トレハロース、オリゴ糖などの糖類、グリセリン脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステルなどの乳化剤、アルギン酸ナトリウム、キサンタンガム、グアーガムなどの増粘多糖類、フマル酸、クエン酸三ナトリウム、リン酸二水素ナトリウムなどの酸性剤などを添加することができる。 To the quality improving agent for cakes of the present invention, components other than alginic acid ester and glucono delta lactone may be added within the range not inhibiting the purpose and effect of the present invention. For example, corn starch, tapioca starch, potato starch , Starches such as dextrin, sugars such as sucrose, maltose, trehalose, oligosaccharide, emulsifiers such as glycerin fatty acid ester, glycerin succinic acid fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, sodium alginate, xanthan gum, guar gum, etc. Thickening polysaccharides, fumaric acid, trisodium citrate, sodium dihydrogen phosphate and other acidic agents can be added.
本発明のケーキ類用品質改良剤の製造方法としては特に制限はなく、例えば、粉末状のアルギン酸エステル及びグルコノデルタラクトンを均一に混合することにより、粉末状のケーキ類用品質改良剤を得ることができる。 The method for producing the quality improver for cakes of the present invention is not particularly limited. For example, a powdery quality improver for cakes is obtained by uniformly mixing a powdery alginic ester and glucono delta lactone. be able to.
本発明のケーキ類用品質改良剤の使用対象であるケーキ類としては、例えば、スポンジケーキ、シフォンケーキ、ロールケーキ、マフィン、パウンドケーキ、パンケーキ、どら焼きなどの焼成菓子や、蒸しパン、蒸しケーキ、饅頭などの蒸し菓子などが挙げられる。本発明のケーキ類用品質改良剤を含有するケーキ類も本発明の形態の一つである。 Examples of cakes to be used for the quality improver for cakes of the present invention include baking cakes such as sponge cake, chiffon cake, roll cake, muffin, pound cake, pancake, dorayaki, steamed bread, steaming Steamed confectionery such as cakes and buns. Cakes containing the quality improving agent for cakes of the present invention are also one form of the present invention.
本発明のケーキ類用品質改良剤の使用方法は特に制限はなく、例えば、ケーキ類の生地を調整する際に、原材料と一緒に混合して用いることができる。該原材料としては、穀粉類（例えば、小麦粉、米粉など）、澱粉類（例えば、馬鈴薯澱粉、タピオカ澱粉、ワキシーコーンスターチ、コーンスターチ、小麦澱粉、又はこれらを原料として得られるエーテル化工澱粉、エステル化工澱粉、架橋化工澱粉、酸化工澱粉など）、糖類、卵、水、油脂類（例えば、マーガリン、ショートニング、製菓用油脂、バターなど）、製菓用起泡剤（製菓用起泡性乳化油脂を含む）、乳製品（例えば、牛乳、濃縮乳、生クリーム、脱脂粉乳、練乳、チーズなど）、果実、果実加工品、ココア、ココアパウダー、チョコレート類、ナッツ類、洋酒類、膨張剤（例えば、ベーキングパウダー、重曹など）、調味料（例えば、香料、甘味料、酸味料、食塩など）、着色料、酸化防止剤などが挙げられる。 The method for using the quality improver for cakes of the present invention is not particularly limited. For example, when preparing dough for cakes, it can be mixed with raw materials and used. Examples of the raw material include cereals (for example, wheat flour, rice flour, etc.), starches (for example, potato starch, tapioca starch, waxy corn starch, corn starch, wheat starch, or etherified starch obtained by using these as raw materials, esterified starch, Cross-linked starch, oxidized starch, etc.), saccharides, eggs, water, fats and oils (for example, margarine, shortening, confectionery fats, butter, etc.), confectionery foaming agents (including confectionery foaming emulsified fats) Dairy products (eg, milk, concentrated milk, fresh cream, skimmed milk powder, condensed milk, cheese, etc.), fruits, processed fruit products, cocoa, cocoa powder, chocolates, nuts, liquors, swelling agents (eg, baking powder, Baking soda, etc.), seasonings (for example, flavorings, sweeteners, acidulants, salt, etc.), colorants, antioxidants, and the like.
本発明のケーキ類用品質改良剤の使用量としては、ケーキ類の生地の原材料中の穀粉類及び／又は澱粉類１００質量部に対して、例えば０．１〜５質量部、好ましくは０．３〜３質量部である。 The use amount of the quality improver for cakes of the present invention is, for example, 0.1 to 5 parts by mass, preferably 0.1 to 0.1 parts by mass with respect to 100 parts by mass of flour and / or starch in the raw material of the cake dough. 3 to 3 parts by mass.
以上のように、本発明のケーキ類用品質改良剤を使用することでケーキ類の縮みを抑制することができるが、ケーキ類の製造時に、アルギン酸エステルとグルコノデルタラクトンを別々に添加することによっても、本発明のケーキ類用品質改良剤を使用した場合と同等の効果を得ることができる。アルギン酸エステル及びグルコノデルタラクトンを添加することを特徴とするケーキ類の製造方法、並びに、アルギン酸エステル及びグルコノデルタラクトンを添加することを特徴とするケーキ類の縮み抑制方法も、本発明の形態の一つである。 As described above, shrinkage of cakes can be suppressed by using the quality improver for cakes of the present invention, but alginic acid ester and glucono delta lactone should be added separately during the production of cakes. Also, the same effect as when the quality improving agent for cakes of the present invention is used can be obtained. A method for producing cakes characterized by adding alginic acid ester and glucono delta lactone, and a method for suppressing shrinkage of cakes characterized by adding alginic acid ester and glucono delta lactone are also forms of the present invention. one of.
本発明のケーキ類の製造方法及び縮み抑制方法は、ケーキ類の製造工程においてアルギン酸エステル及びグルコノデルタラクトンを添加すること以外は、一般的なケーキ類の公知の製造方法に従い実施することができる。例えば、アルギン酸エステル及びグルコノデルタラクトンを添加して生地を調整した後、該生地を蒸し又は焼成などの方法で加熱することにより、縮みの抑制されたケーキ類を製造することができる。アルギン酸エステル及びグルコノデルタラクトンの添加方法に特に制限はないが、例えば、ケーキ類の生地調整工程において、穀粉類、澱粉類、糖類、卵、水、製菓用起泡剤などの原材料と共に、アルギン酸エステル及びグルコノデルタラクトンを混合することができる。 The method for producing cakes and the method for suppressing shrinkage of the present invention can be carried out according to a known method for producing general cakes, except that alginic acid ester and glucono delta lactone are added in the cake production process. . For example, after the dough is prepared by adding alginic acid ester and glucono delta lactone, the dough is heated by a method such as steaming or baking, whereby cakes with reduced shrinkage can be produced. There are no particular restrictions on the method of adding alginic acid ester and glucono delta lactone. For example, in the dough preparation process for cakes, alginic acid is used together with raw materials such as flours, starches, sugars, eggs, water, and confectionery foaming agents. Esters and glucono delta lactones can be mixed.
本発明のケーキ類の製造方法及び本発明のケーキ類の縮み抑制方法において、ケーキ類の製造時に、アルギン酸エステルとグルコノデルタラクトンを別々に添加する際の、アルギン酸エステル及びグルコノデルタラクトンの使用量としては、ケーキ類の生地の原材料中の穀粉類及び／又は澱粉類１００質量部に対して、アルギン酸エステルが、例えば０．００５〜２．５質量部、好ましくは０．０４５〜１．２質量部、グルコノデルタラクトンが、例えば０．０１〜３質量部、好ましくは０．０６〜１．２質量部である。 Use of alginic acid ester and glucono delta lactone when adding alginic acid ester and glucono delta lactone separately in the production of cakes in the method for producing cakes of the present invention and the method for suppressing shrinkage of cakes of the present invention The amount of the alginate is, for example, 0.005 to 2.5 parts by mass, preferably 0.045 to 1.2 parts per 100 parts by mass of the flours and / or starches in the raw material of the cake dough. A mass part and glucono delta lactone are 0.01-3 mass parts, for example, Preferably it is 0.06-1.2 mass part.
以下に実施例を比較例と共に挙げ、本発明を更に詳しく説明するが、本発明はこれらの実施例に制限されるものではない。 Examples The present invention will be described in more detail below with reference to comparative examples, but the present invention is not limited to these examples.
［ケーキ類用品質改良剤の作製］
（１）原材料
１）アルギン酸エステル１（商品名：ダックロイドＰＦ−Ｈ；キッコーマンバイオケミファ社製；粘度：８０〜１００ｍＰａ・ｓ（メーカー公称値））
２）アルギン酸エステル２（商品名：ダックロイドＰＦ；キッコーマンバイオケミファ社製；粘度：４５〜５５ｍＰａ・ｓ（メーカー公称値））
３）アルギン酸エステル３（商品名：ダックロイドＥＦＲ；キッコーマンバイオケミファ社製；粘度：２５〜４５ｍＰａ・ｓ（メーカー公称値））
４）アルギン酸ナトリウム（商品名：ダックアルギンＮＳＰＭＲ；キッコーマンバイオケミファ社製）
５）キサンタンガム（商品名：グリンステッドキサンタンクリア−８０；ダニスコジャパン社製）
６）グアーガム（商品名：ＳＵＰＥＲＧＥＬ ＣＳＡ ２００／５０；三唱社製）
７）グルコノデルタラクトン（商品名：リケンラクトン；理研ビタミン社製）
８）フマル酸（商品名：フマル酸；扶桑化学工業社製）
９）クエン酸三ナトリウム（商品名：クエン酸三ナトリウム（結晶）；昭和化工社製）
１０）リン酸二水素ナトリウム（商品名：リン酸一ナトリウム；太平化学産業社製）
１１）コーンスターチ（商品名：コーンスターチＣＤ−Ｙ；サンエイ糖化社製）
[Production of quality improver for cakes]
(1) Raw material 1) Alginate 1 (trade name: Duck Lloyd PF-H; manufactured by Kikkoman Biochemifa; viscosity: 80 to 100 mPa · s (manufacturer nominal value))
2) Alginate 2 (trade name: Duck Lloyd PF; manufactured by Kikkoman Biochemifa Corporation; viscosity: 45 to 55 mPa · s (manufacturer nominal value))
3) Alginate 3 (trade name: Duck Lloyd EFR; manufactured by Kikkoman Biochemifa Co., Ltd .; viscosity: 25 to 45 mPa · s (manufacturer nominal value))
4) Sodium alginate (trade name: Duck Algin NSPMR; manufactured by Kikkoman Biochemifa)
5) Xanthan gum (trade name: Grinstead xanthan clear-80; manufactured by Danisco Japan)
6) Guar gum (trade name: SUPERGEL CSA 200/50; manufactured by Sansho Co., Ltd.)
7) Gluconodelta lactone (trade name: Rikenlactone; manufactured by Riken Vitamin Co., Ltd.)
8) Fumaric acid (trade name: fumaric acid; manufactured by Fuso Chemical Industries)
9) Trisodium citrate (trade name: Trisodium citrate (crystal); manufactured by Showa Kako)
10) Sodium dihydrogen phosphate (trade name: monosodium phosphate; manufactured by Taihei Chemical Industry Co., Ltd.)
11) Cornstarch (trade name: Cornstarch CD-Y; manufactured by Sanei Saccharification Co., Ltd.)
（２）ケーキ類用品質改良剤の配合
上記原材料を用いて作製したケーキ類用品質改良剤１〜１３の配合組成を表１及び２に示した。この内、表１のケーキ類用品質改良剤１〜５は本発明に係る実施例であり、表２のケーキ類用品質改良剤６〜１３はそれらに対する比較例である。
(2) Formulation of cake quality improvers Tables 1 and 2 show the composition of cake quality improvers 1 to 13 produced using the above raw materials. Among these, the quality improvers 1-5 for cakes of Table 1 are the Example which concerns on this invention, The quality improvers 6-13 for cakes of Table 2 are comparative examples with respect to them.
（３）ケーキ類用品質改良剤の製造方法
表１及び２に記載の量の等倍量の原材料を２Ｌ容のポリエチレン製の袋に入れ、その袋の口を縛ったものを手で持ち、５分間均一に混合してケーキ類用品質改良剤１〜１３を得た。
(3) Manufacturing method of quality improver for cakes Put the raw material of the amount equal to the amount described in Tables 1 and 2 in a 2L polyethylene bag, and hold the bag with the mouth tied, It mixed uniformly for 5 minutes, and obtained the quality improving agents 1-13 for cakes.
［蒸しケーキの作製と評価］
（１）原材料
１）殺菌液卵（商品名：エクセルエッグＨＶ；キューピータマゴ社製）
２）上白糖（商品名；フジ日本精糖社製）
３）製菓用起泡性乳化油脂（商品名：パティグラース−５００；理研ビタミン社製）
４）薄力粉（商品名：バイオレット；日清製粉社製）
５）ベーキングパウダー（商品名：ＢＰ（Ｏ）；オリエンタル酵母工業社製）６）製菓用油脂（商品名：フレンジーＴ；理研ビタミン社製）
７）水
８）ケーキ類用品質改良剤１〜１３
９）アルギン酸エステル１（商品名：ダックロイドＰＦ−Ｈ；キッコーマンバイオケミファ社製；粘度：８０〜１００ｍＰａ・ｓ（メーカー公称値））
１０）グルコノデルタラクトン（商品：リケンラクトン；理研ビタミン社製）
[Production and evaluation of steamed cake]
(1) Raw materials 1) Bactericidal liquid egg (trade name: Excel Egg HV; manufactured by Kewpie Tamago)
2) Super white sugar (trade name; manufactured by Fuji Nippon Seiko Co., Ltd.)
3) Foaming emulsified fats and oils for confectionery (trade name: Pattiglass-500; manufactured by Riken Vitamin Co., Ltd.)
4) Soft flour (trade name: Violet; Nisshin Flour Milling)
5) Baking powder (trade name: BP (O); manufactured by Oriental Yeast Co., Ltd.) 6) Oil for confectionery (trade name: Frenzy T; manufactured by Riken Vitamin Co., Ltd.)
7) Water 8) Quality improvers 1-13 for cakes
9) Alginate 1 (trade name: Duck Lloyd PF-H; manufactured by Kikkoman Biochemifa; viscosity: 80 to 100 mPa · s (manufacturer nominal value))
10) Gluconodelta lactone (Product: Riken Lactone; manufactured by Riken Vitamin Co., Ltd.)
（２）蒸しケーキの配合及び使用量
上記原材料を用いて作製した蒸しケーキ１〜１５の配合割合を、使用する小麦粉（薄力粉）を１００質量部として表３及び４に示した。この内、表３の蒸しケーキ１〜６は本発明に係る実施例であり、表４の蒸しケーキ７〜１４はそれらに対する比較例であり、表４の蒸しケーキ１５はケーキ類用品質改良剤を用いず、かつ、アルギン酸エステル及びグルコノデルタラクトンを用いずに作製した対照である。また使用した小麦粉（薄力粉）の全量は２００ｇとした。
(2) Composition and amount of steamed cake Tables 3 and 4 show the blending ratio of steamed cakes 1 to 15 produced using the above raw materials, with 100 parts by weight of flour (weak flour) used. Among these, steamed cakes 1 to 6 in Table 3 are examples according to the present invention, steamed cakes 7 to 14 in Table 4 are comparative examples, and steamed cake 15 in Table 4 is a quality improver for cakes. And a control made without alginate and glucono delta lactone. The total amount of flour (weak flour) used was 200 g.
（３）蒸しケーキの製造方法
表３及び４に示した原材料を５コート縦型ミキサー（型式：万能混合撹拌機５ＤＭｒ；ワイヤーホイッパー装着；品川工業所社製）に入れ、該ミキサーにて、１分間低速で撹拌した後、生地比重が０．４８ｇ／ｃｍ３になるまで高速で撹拌し、ケーキ生地を得た。得られたケーキ生地を４５ｇに分割し、カップ状のグラシン紙に入れてスチーマーボックス（型式：Ｋ−１ＤＸ；アサミ社製）に入れ、９２℃で１６分蒸し上げ、蒸しケーキ１〜１５を得た。
(3) Method for producing steamed cake The raw materials shown in Tables 3 and 4 were placed in a 5-coat vertical mixer (model: universal mixing stirrer 5DMr; equipped with a wire whipper; manufactured by Shinagawa Kogyo Co., Ltd.). After stirring for a minute at a low speed, stirring was performed at a high speed until the dough specific gravity reached 0.48 g / cm 3 to obtain a cake dough. The obtained cake dough is divided into 45 g, put into cup-shaped glassine paper, placed in a steamer box (model: K-1DX; manufactured by Asami), and steamed at 92 ° C. for 16 minutes to obtain steamed cakes 1-15. It was.
（４）比容積の測定及び外観の評価
得られた蒸しケーキ１〜１５を室温で３０分間冷却した後、ポリエチレン製の袋に密閉し、さらに室温にて２４時間保管後、グラシン紙から取り出した蒸しケーキ１〜１５について、レーザー体積計（型式：ＳＥＬＮＡＣ−Ｗｉｎ ＶＭ２０００；アステックス社製）にて比容積（ｃｍ３／ｇ）を測定した。また、併せて外観の評価を行った。外観の評価は、表５の評価基準に従い、ケーキ類用品質改良剤を用いず、かつ、アルギン酸エステル及びグルコノデルタラクトンを用いずに作製した対照（蒸しケーキ１５）との比較を、１０名のパネラーで行った。結果はそれぞれ１０名の評点の平均値を求め、下記基準にて記号化した。結果を表７に示す。
◎：平均点３．５以上
○：平均点２．５以上、３．５未満
△：平均点１．５以上、２．５未満
×：平均点１．５未満
(4) Measurement of specific volume and evaluation of appearance After the obtained steamed cakes 1 to 15 were cooled at room temperature for 30 minutes, they were sealed in a polyethylene bag, further stored at room temperature for 24 hours, and then taken out from glassine paper. About steamed cakes 1-15, the specific volume (cm < 3 > / g) was measured with the laser volume meter (model | form: SELNAC-Win VM2000; Astex company make). In addition, the appearance was evaluated. The evaluation of the appearance was carried out according to the evaluation criteria of Table 5, and compared with a control (steamed cake 15) prepared without using a quality improver for cakes and without using alginic acid ester and glucono delta lactone. I went in the panel. The results were obtained by averaging the scores of 10 people each and symbolizing them according to the following criteria. The results are shown in Table 7.
◎: Average point 3.5 or more ○: Average point 2.5 or more, less than 3.5 △: Average point 1.5 or more, less than 2.5 ×: Average point less than 1.5
（５）官能評価
得られた蒸しケーキ１〜１５を室温で３０分間冷却した後、ポリエチレン製の袋に密閉し、さらに室温にて２４時間保管後、口溶けについての官能評価を行った。評価は、表６の評価基準により、１０名のパネラーで行った。結果はそれぞれ１０名の評点の平均値を求め、下記基準にて記号化した。結果を表７に示す。
◎：平均点３．５以上
○：平均点２．５以上、３．５未満
△：平均点１．５以上、２．５未満
×：平均点１．５未満
(5) Sensory evaluation After the obtained steamed cakes 1 to 15 were cooled at room temperature for 30 minutes, they were sealed in a polyethylene bag and further stored at room temperature for 24 hours, and then sensory evaluation for melting in the mouth was performed. Evaluation was performed by 10 panelists according to the evaluation criteria in Table 6. The results were obtained by averaging the scores of 10 people each and symbolizing them according to the following criteria. The results are shown in Table 7.
◎: Average point 3.5 or more ○: Average point 2.5 or more, less than 3.5 △: Average point 1.5 or more, less than 2.5 ×: Average point less than 1.5
結果より、本発明のケーキ類用品質改良剤１〜５を添加して得られた蒸しケーキ１〜５、並びにアルギン酸エステル及びグルコノデルタラクトンを添加して得られた蒸しケーキ６は、対照と比較して比容積が高く、外観が好ましい評価であり、十分に縮みが抑制されていた。また、口溶けも好ましい評価であった。これに対し、比較例のケーキ類用品質改良剤６〜１３を添加して得られた蒸しケーキ７〜１４は、対照と比較して比容積が低いか、又はやや高い程度であり、外観の評価が好ましくなく、縮みの抑制が不十分であった。 From the results, the steamed cakes 1-5 obtained by adding the quality improvers 1-5 for cakes of the present invention, and the steamed cake 6 obtained by adding the alginic acid ester and glucono delta lactone, In comparison, the specific volume was high, and the appearance was a favorable evaluation, and shrinkage was sufficiently suppressed. Melting in the mouth was also a favorable evaluation. On the other hand, the steamed cakes 7 to 14 obtained by adding the quality improvers 6 to 13 for the cakes of the comparative examples have a low specific volume or a slightly higher specific volume than the control, and the appearance Evaluation was not preferable and suppression of shrinkage was insufficient.
［シフォンケーキの作製と評価］
（１）原材料
１）殺菌液卵（商品名：エクセルエッグＨＶ；キューピータマゴ社製）
２）卵白（商品名：凍結卵白；キューピータマゴ社製）
３）上白糖（商品名；フジ日本精糖社製）
４）製菓用起泡剤（商品名：パティグラース−１００；理研ビタミン社製）
５）薄力粉（商品名：バイオレット；日清製粉社製）
６）ベーキングパウダー（商品名：ＢＰ（Ｏ）；オリエンタル酵母工業社製）７）製菓用油脂（商品名：フレンジーＴ；理研ビタミン社製）
８）製菓用液体ショートニング（商品名：フレンジーＬ；理研ビタミン社製）
９）蜂蜜（商品名：ＢＫ−６ふんわりアカシアはちみつ；加藤美蜂園本舗社製）
１０）水
１１）ケーキ類用品質改良剤１〜１３
１２）アルギン酸エステル１（商品名：ダックロイドＰＦ−Ｈ；キッコーマンバイオケミファ社製；粘度：８０〜１００ｍＰａ・ｓ（メーカー公称値））
１３）グルコノデルタラクトン（商品：リケンラクトン；理研ビタミン社製）
[Production and evaluation of chiffon cake]
(1) Raw materials 1) Bactericidal liquid egg (trade name: Excel Egg HV; manufactured by Kewpie Tamago)
2) Egg white (trade name: Frozen egg white; manufactured by Kewpie Tamago)
3) Super white sugar (trade name; manufactured by Fuji Nippon Seiko Co., Ltd.)
4) Foaming agent for confectionery (trade name: Pattiglass-100; manufactured by Riken Vitamin Co., Ltd.)
5) Soft flour (trade name: Violet; Nisshin Flour Milling)
6) Baking powder (trade name: BP (O); manufactured by Oriental Yeast Co., Ltd.) 7) Confectionery fat (trade name: Frenzy T; manufactured by Riken Vitamin Co., Ltd.)
8) Liquid shortening for confectionery (trade name: Frenzy L; manufactured by Riken Vitamin Co., Ltd.)
9) Honey (Brand name: BK-6 fluffy acacia honey; manufactured by Kato Bibeeen Honpo)
10) Water 11) Quality improvers 1-13 for cakes
12) Alginate 1 (trade name: Duck Lloyd PF-H; manufactured by Kikkoman Biochemifa Corporation; viscosity: 80 to 100 mPa · s (manufacturer nominal value))
13) Gluconodelta lactone (Product: Rikenlactone; manufactured by Riken Vitamin Co., Ltd.)
（２）シフォンケーキの配合及び使用量
上記原材料を用いて作製したシフォンケーキ１〜１５の配合割合を、使用する小麦粉（薄力粉）を１００質量部として表８に示した。この内、表８のシフォンケーキ１〜６は本発明に係る実施例であり、表９のシフォンケーキ７〜１４はそれらに対する比較例であり、表９のシフォンケーキ１５はケーキ類用品質改良剤を用いず、かつ、アルギン酸エステル及びグルコノデルタラクトンを用いずに作製した対照である。また使用した小麦粉（薄力粉）の全量は２００ｇとした。
(2) Blending and usage of chiffon cake Table 8 shows the blending ratio of chiffon cakes 1 to 15 produced using the above raw materials, with 100 parts by weight of flour (soft flour) used. Among them, chiffon cakes 1 to 6 in Table 8 are examples according to the present invention, chiffon cakes 7 to 14 in Table 9 are comparative examples for them, and chiffon cake 15 in Table 9 is a quality improver for cakes. And a control made without alginate and glucono delta lactone. The total amount of flour (weak flour) used was 200 g.
（３）シフォンケーキの製造方法
表８及び９に示した原材料を、１０コート縦型ミキサー（型式；カント―ミキサー；ワイヤーホイッパー装着；関東混合機工業社製）に入れ、該ミキサーにて、１分間低速で撹拌した後、生地比重が０．３７ｇ／ｃｍ３になるまで高速で撹拌し、ケーキ生地を得た。得られたケーキ生地を３３０ｇずつ直径１８ｃｍの丸型に入れ、固定窯（型式；ＢＫＳ−６２２：七洋製作所社製）を用いて上火１８０℃下火１６０℃で３６分焼成し、シフォンケーキ１〜１５を得た。
(3) Production method of chiffon cake The raw materials shown in Tables 8 and 9 were placed in a 10-coat vertical mixer (model; cant-mixer; equipped with a wire whipper; manufactured by Kanto Blender Kogyo Co., Ltd.). After stirring at a low speed for minutes, the cake was stirred at a high speed until the dough specific gravity reached 0.37 g / cm 3 to obtain a cake dough. The cake dough thus obtained was placed in a round shape having a diameter of 18 cm in an amount of 330 g, and baked in a fixed kiln (model: BKS-622: manufactured by Nanyo Seisakusho Co., Ltd.) for 36 minutes at 180 ° C. and 160 ° C. for 36 minutes. 1-15 were obtained.
（４）中心部の高さの測定及び外観の評価
得られたシフォンケーキ１〜１５を丸型から取り出し、室温で５０分間冷却した後、ポリエチレン製の袋に密閉し、さらに室温にて２４時間保管後、中心部にノギスを挿して、中心部の高さ（ｍｍ）を測定した。また併せて外観の評価を行った。外観の評価は、表１０の評価基準に従い、ケーキ類用品質改良剤を用いず、かつ、アルギン酸エステル及びグルコノデルタラクトンを用いずに作製した対照（シフォンケーキ１５）との比較を、１０名のパネラーで行った。結果はそれぞれ１０名の評点の平均値を求め、下記基準にて記号化した。結果を表１２に示す。
◎：平均点３．５以上
○：平均点２．５以上、３．５未満
△：平均点１．５以上、２．５未満
×：平均点１．５未満
(4) Measurement of the height of the central portion and evaluation of the appearance The obtained chiffon cakes 1 to 15 were taken out of the round shape, cooled at room temperature for 50 minutes, then sealed in a polyethylene bag, and further at room temperature for 24 hours. After storage, a caliper was inserted into the center, and the height (mm) of the center was measured. In addition, the appearance was evaluated. The evaluation of the appearance was carried out according to the evaluation criteria shown in Table 10 by comparing with a control (chiffon cake 15) prepared without using a quality improver for cakes and without using alginic acid ester and glucono delta lactone. I went in the panel. The results were obtained by averaging the scores of 10 people each and symbolizing them according to the following criteria. The results are shown in Table 12.
◎: Average point 3.5 or more ○: Average point 2.5 or more, less than 3.5 △: Average point 1.5 or more, less than 2.5 ×: Average point less than 1.5
（５）官能評価
シフォンケーキ１〜１５を室温で５０分間冷却した後、ポリエチレン製の袋に密閉し、さらに室温にて２４時間保管後、口溶けについての官能評価を行った。評価は、表１１の評価基準により、１０名のパネラーで行った。結果はそれぞれ１０名の評点の平均値を求め、下記基準にて記号化した。結果を表１２に示す。
◎：平均点３．５以上
○：平均点２．５以上、３．５未満
△：平均点１．５以上、２．５未満
×：平均点１．５未満
(5) Sensory evaluation After the chiffon cakes 1 to 15 were cooled at room temperature for 50 minutes, they were sealed in a polyethylene bag and further stored at room temperature for 24 hours, and then sensory evaluation for melting in the mouth was performed. Evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 11. The results were obtained by averaging the scores of 10 people each and symbolizing them according to the following criteria. The results are shown in Table 12.
◎: Average point 3.5 or more ○: Average point 2.5 or more, less than 3.5 △: Average point 1.5 or more, less than 2.5 ×: Average point less than 1.5
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