JP2019170285A - Oil-in-water type emulsified oil/fat composition for confectionery and cake dough - Google Patents

Abstract

To provide an oil-in-water type emulsified oil/fat composition that can make it possible to stably and mass-produce a cake having a light specific gravity dough with good flavor and texture without using an emulsifier.SOLUTION: In order to solve the problem, an oil-in-water type emulsified oil/fat composition for confectionery containing a salt-aggregated caseinate (a), an edible oil/fat (b), a saccharide (c) and water (d) and in which the content of salt-aggregated caseinate (a) is 1.0 to 10.0 mass%, the content of edible fat/oil (b) is 30 to 65 mass%, the content of carbohydrate (c) is 10 to 45 mass%, and water (d) is 5 to 45 mass%, is provided.SELECTED DRAWING: None

Description

  The present invention relates to an oil-and-fat composition having an oil-in-water type emulsified form used for the production of various cakes, and a cake dough using the same. More specifically, the present invention relates to an oil and fat composition that is used by adding to raw materials such as eggs, sugar, and wheat flour when a cake is produced by heat treatment such as baking and steaming, and a cake dough obtained at that time.

  In general, a cake is a confectionery product produced by subjecting a dough obtained by mixing raw materials such as eggs, sugar and flour to a heat treatment such as baking and steaming. There are various types of cakes depending on the ingredients and the manufacturing method. Above all, the cake dough with a light dough is made by foaming egg white and sugar into meringue and adding it to egg yolk dough containing sugar or flour, or without dividing the egg into egg yolk and egg white, Manufactured by a mashing method in which sugar is added to the whole egg and foamed, followed by adding flour or fat. Cakes produced by these production methods are called chiffon cakes and sponge cakes, and are characterized by having a large bulk specific appearance, a soft texture, and good mouth melting, and are widely used. On the other hand, since these production methods strongly depend on the foaming performance of the egg, it is necessary to determine the foaming work depending on the freshness of the egg and the temperature during the work. After filling the foamed dough into the mold, it is necessary to work in a short time until the dough skeleton is formed, such as heating with an oven or steamer, etc. There is also a problem that workability is very low, such as being unable to make a large amount of cake dough. In a mass production manufacturer, it has been difficult to mass produce co-standing cakes with unstable cake dough due to a lack of skilled workers.

  For such problems, a foaming agent, a material containing a large amount of an emulsifier of 15 to 20% by mass called a foamable emulsified oil and fat, and a large amount of 10 to 15% by mass called a fluid shortening for confectionery. A technology that uses materials containing these emulsifiers has been developed. By using such technology, the dough is produced by an all-in-mix method to supplement workability, skill, and cake dough stability, making dough in a large batch size, and continuous cake dough such as a continuous mixer. This is achieved by manufacturing a large amount of dough using a manufacturing machine.

  However, the cake dough is foamed using a material containing a large amount of such an emulsifier, and the resulting cake loses the original good egg flavor and texture due to the astringent taste and bitterness derived from the emulsifier. Invite. Concerning the environment and the situation of such confectionery mass-production manufacturers, consumers are increasingly oriented toward natural products, demanding better flavor and better melting, and containing a large amount of conventional emulsifiers Cakes using ingredients can no longer satisfy consumers. For this reason, mass production is possible without using an emulsifier that inhibits the original flavor and texture of the cake in order to provide consumers with a stable and inexpensive flavor and texture. There is a need for a confectionery material and a method for making cakes.

  Caseinates derived from the main constituents of milk proteins are widely used in the food field. Milk protein is composed of about 80% casein and about 20% whey protein, and is often neutralized with an alkali metal and used as a caseinate. Caseinate is an amphipathic molecule with polar and nonpolar regions in its molecule, and because it is easily adsorbed to the oil / water interface due to hydrophobic interactions, it exhibits emulsifying effects, such as milk drinks, whipped cream, It is applied to coffee whiteners and ice creams. Caseinate has less regular secondary structure than whey protein and does not aggregate and denature even when heated. However, when a large amount of salt such as salt is contained, it is known that aggregation occurs due to heating and the emulsifying action is reduced (Non-patent Document 1).

  Patent Document 1 discloses an oil-in-water emulsion composition for confectionery containing caseinate and a method for producing a cake using the same. With this disclosed technique, it is possible to mass-produce cakes in an all-in-mix manner without containing an emulsifier by the action of a composition containing caseinate. However, in this method, in order to produce a cake without containing an emulsifier, an effect can be obtained only for a dough in which wheat flour is replaced with starch. In general, flour is used for a cake, and it is known that the foaming performance is reduced by absorbing water in the cake dough. Patent Document 1 replaces wheat flour with starch to suppress a reduction in foaming performance, but on the other hand, the cake after baking is soft and rugged, and due to aging of the starch, it becomes softer over time. There is a problem that the texture deteriorates, such as loss of food. In order to solve these problems, it is necessary to lower the rate of substitution with starch, and specifically, the amount of wheat flour replaced with starch needs to be 50% by mass or less of wheat flour. Therefore, in the all-in-mix method that enables mass production of cakes, confectionery ingredients that can make cakes with good flavor and texture without using emulsifiers are not yet fully satisfactory. It is.

JP 2000-03070 A

Satoshi Fujita, “Emulsification of Food (Basics and Applications)” First Edition, Koshobo, February 2006, page 376

  As described above, an object of the present invention is to provide an oil-in-water emulsified oil / fat composition that enables stable and large-scale production of cakes of dough having a light flavor and a good specific gravity without using an emulsifier. And a method for producing a cake using the oil-in-water emulsified oil composition for confectionery.

As a result of intensive investigations to solve the above-mentioned problems, the inventors of the present invention contain a specific amount of salt-aggregated caseinate (that is, a solution obtained by adding sodium chloride to a caseinate solution) and edible oils and fats. The knowledge that said subject can be solved by using an oil-in-water type emulsified oil-fat composition was discovered, and it came to complete this invention.
That is, the present invention includes the following [1] and [2].

[1] A salt-aggregated caseinate (a), an edible oil / fat (b), a saccharide (c) and water (d) are contained, and the content of the salt-aggregated caseinate (a) is 1.0 to 10.0% by mass, An oil-in-water type for confectionery, wherein the content of edible fat (b) is 30 to 65% by mass, the content of saccharide (c) is 10 to 45% by mass, and the content of water (d) is 5 to 45% by mass An emulsified oil composition.
[2] The oil-in-water emulsified fat composition for confectionery according to [1] above, containing wheat flour, starch and water, and the content of the oil-in-water emulsified oil composition for confectionery with respect to 100 parts by mass in total of the flour and starch Cake dough whose amount is 5 to 50 parts by mass.

  According to the present invention, an oil-in-water emulsified oil composition for confectionery that can be foamed to 0.6 or less by the all-in-mix method without containing an emulsifier can be provided, and the flavor and texture are good. The cake dough used for the cake can be provided.

The oil-in-water emulsified oil / fat composition of the present invention contains a salt-aggregated caseinate (a), an edible oil / fat (b), a saccharide (c) and water (d). Each component is described in detail below.
<Salt aggregation caseinate (a)>
The salt-aggregated caseinate (a) used in the present invention can be obtained by separating a caseinate solution from which salt is added and aggregated. For example, a solution obtained by dispersing caseinate in an aqueous solution in which sodium chloride is dissolved in advance and heating and dissolving it as a powder by spray drying or the like, or a solution sterilized by heating directly or indirectly using steam or the like Can do. Alternatively, it can be prepared for use when the emulsified oil / fat composition of the present invention is prepared using a solution obtained by dissolving caseinate in the presence of sodium chloride as the aqueous phase.
In particular, caseinate has amphipathic properties having a hydrophobic region and a hydrophilic region as described above, and adsorbs to the oil layer at the oil / water interface and exhibits an emulsifying action. Similarly, it can be adsorbed at the air / water interface at the air / water interface, but it is known that the caseinate adsorbent film is weak and does not exhibit stability. However, by adding salt and heating, the caseinate loses a moderate charge and causes fine aggregation. This suppresses repulsion of the hydrophilic region, and the aggregated casein film adsorbed on the air-layer interface becomes thick and difficult to break, which is considered to contribute to the improvement of foaming performance in the cake dough. The degree of caseinate aggregation is a very important factor in forming the oil-in-water emulsified oil composition of the present invention.

  The caseinate used in the emulsified oil / fat composition of the present invention is not particularly limited, and examples include sodium salts, potassium salts, calcium salts, magnesium salts and the like. These caseinates can be used alone or in combination of two or more. When a divalent ionic salt such as calcium salt or magnesium salt is used, 0.05 to 0.5 mass% of citrate or phosphate is added to the composition for its solubility. It is preferable. Among the caseinates, sodium salts and potassium salts are preferable, and sodium salts are more preferable.

  The content of the salt-aggregated caseinate in the emulsified oil / fat composition of the present invention is 1.0 to 10.0 mass%, and the lower limit is preferably 2.0 mass% or more, more preferably 2.5. It is at least mass%. As an upper limit, Preferably it is 8.0 mass% or less, More preferably, it is 6.0 mass% or less. When the blending amount of the salt-aggregated caseinate is less than 1.0% by mass, it becomes difficult to keep the air bubbles of the egg stable, and the stability of the cake dough is inferior. Further, when the content is more than 10.0% by mass, it takes time to disperse and dissolve in the saccharide solution, an increase in viscosity derived from protein occurs, and the intended emulsified oil / fat composition can be formed. become unable.

In the present invention, the degree of caseinate aggregation by sodium chloride can be evaluated by the transmittance measured using a color difference meter. As the degree of aggregation, for example, in a 6% by mass aqueous solution of caseinate, it may be aggregated so that the transmittance is 4 to 40%. The lower limit is preferably 5% or more, more preferably 6%. That's it. As an upper limit, Preferably it is 35% or less, More preferably, it is 30% or less. By controlling the agglomeration rate of caseinate within the above-mentioned range of transmittance, it is possible to form a stable adsorption film at the bubble interface, and to provide a dough having a dough specific gravity of 0.6 or less by foaming it can.
Furthermore, the ratio of sodium chloride to caseinate (sodium compounding amount / caseinate compounding amount) is preferably 0.2 to 1.0. As a lower limit, Preferably it is 0.25 or more, More preferably, it is 0.3 or more. As an upper limit, Preferably it is 0.8 or less, More preferably, it is 0.6 or less. By setting the ratio of sodium chloride to caseinate within the above range, a stable adsorption film can be formed at the bubble interface, and a dough having a dough specific gravity of 0.6 or less can be provided by foaming.

<Edible oil and fat (b)>
The edible oils and fats used in the oil and fat composition of the present invention are vegetable oils and fats such as corn oil, rapeseed oil, soybean oil, cottonseed oil, safflower oil, rice oil, sesame oil, olive oil, coconut oil, cocoa butter, and palm oil. Animal fats and oils such as milk fat, pork fat, beef tallow and fish oil, and hydrogenated hydrogenated oils, fractionated oils obtained by fractionating the composition, ester exchanged ester oils and the like. Furthermore, synthetic oils using purified fatty acids and the like, for example, medium chain fatty acid triglycerides and the like can be mentioned. Among these edible fats and oils, it is desirable that the rising melting point is 5 ° C. or less from the viewpoint of preventing emulsion breakage due to the growth of fat crystals and lowering the emulsion stability. Examples of edible fats and oils whose rising melting point is 5 ° C. or lower include corn oil, rapeseed oil, soybean oil, cottonseed oil, safflower oil, rice oil, sesame oil, olive oil and the like.
The compounding quantity of the edible fat in the emulsified fat composition of this invention is 30-65 mass%, As a lower limit, Preferably it is 35 mass% or more, More preferably, it is 40 mass% or more. As an upper limit, it is 60 mass% or less, More preferably, it is 55 mass% or less. If the content of edible fats and oils is less than 30% by mass, the amount of fats and oils in the cake is insufficient, and textures such as umami and moist feeling due to fats and oils are reduced. If the content exceeds 65% by mass, the emulsified state of the oil-in-water emulsified fat composition for confectionery is deteriorated, so that the stability of the cake dough and the foamability of the whole egg may be adversely affected.

<Sugar (c)>
There is no restriction | limiting in particular in the saccharide | sugar used for this invention, As an example, glucose, galactose, xylulose, fructose which are monosaccharides, and sucrose, lactose, maltose, and trehalose which are disaccharides are mentioned. Examples of the polysaccharides higher than trisaccharide include sugars such as oligosaccharide, starch syrup and dextrin, and sugar alcohols such as glycerin, diglycerin, polyglycerin, erythritol, xylitol, sorbitol, mannitol and inositol.

These saccharides can be used alone or in combination of two or more. Among these carbohydrates, it is desirable to use a sugar alcohol because it has a high ability to assist the surface activity of proteins. The valence of the sugar alcohol used is not particularly limited, but is preferably 3 to 8 valence, more preferably 3 to 6 valence. Moreover, although carbon number is not restrict | limited in particular, Preferably it is 3-8, More preferably, it is 3-6.
The sugar alcohol is preferably glycerin, sucrose, xylitol, sorbitol, or mannitol, and more preferably sorbitol.

  The compounding quantity of the saccharide | sugar in the emulsified oil-fat composition of this invention is 10-45 mass%, As a lower limit, Preferably it is 15 mass% or more, More preferably, it is 20 mass% or more. As an upper limit, it is 40 mass% or less, More preferably, it is 35 mass% or less. If the saccharide content is less than 10% by mass, the moisture content in the composition increases and the hygiene level of the composition cannot be maintained, or the moisture content in the cake dough increases, resulting in foaming performance and viscosity. Adversely affect. When content of saccharide | sugar exceeds 45 mass%, the emulsified state of the emulsified oil-fat composition of this invention will deteriorate, the bubble of a cake will be defoamed and dough stability will fall.

<Water (d)>
The compounding quantity of the water in the emulsified oil-fat composition of this invention is 5-45 mass%, As a lower limit, Preferably it is 10 mass% or more, More preferably, it is 15 mass% or more. As an upper limit, it is 40 mass% or less, More preferably, it is 35 mass% or less.

In the emulsified oil / fat composition of the present invention, a protein other than salt-aggregated caseinate and a material containing protein can be blended as necessary. For example, casein, whey protein, egg protein, gelatin, soy protein, isolated soy protein, wheat protein, etc., and peptides obtained by decomposing these with enzymes, acids or alkalis, skim milk powder, whole milk powder, processed egg products Can be blended.
The addition amount is 0-10 mass%, Preferably 0-5 mass% is mix | blended. Moreover, in order to dissolve salts such as calcium contained in various proteins, chelating agents such as phosphate and citrate can be added. The addition amount of these chelating agents is preferably 0.05 to 0.3% by mass.

Moreover, in order to improve the emulsified state of the emulsified oil and fat composition of the present invention, thickening polysaccharides such as pectin, agar, xanthan gum, tamarind seed gum, locust bean gum, and carrageenan can be blended as necessary. About the compounding quantity of a thickening polysaccharide, 0.01-1 mass% in total of a thickening polysaccharide is preferable from the viewpoint of the thickening at the time of a mixing | blending, the fire of a baked cake, and a mouth melting, Preferably it is 0.05-0. It is desirable that it is 2 mass%.
In addition, a seasoning, a spice, a coloring agent, a fragrance | flavor, etc. can also be mix | blended with the emulsified oil-fat composition of this invention as needed.

  Although it does not restrict | limit especially as a manufacturing method of the emulsified oil-fat composition of this invention, For example, salt-aggregated caseinate (a) is melt | dissolved in the aqueous solution which mixed saccharide | sugar (c) and water (d), and as needed. A chelating agent is added and dissolved by heating to 20 to 80 ° C. to obtain an aqueous phase, and the edible fat (b) heated while stirring and mixing is gradually added to obtain an oil-in-water emulsified fat. For stirring and mixing, a general stirring mixer is used. As the stirring mixer, for example, a three-one motor equipped with propeller blades (four pieces), a homomixer, a homogenizer, an azimuth homomixer, etc. are generally used. An emulsifier is used.

  The cake dough of the present invention contains the oil-in-water emulsified fat composition for confectionery of the present invention, flour and water. In the cake dough of the present invention, the content of the oil-in-water emulsified fat composition for confectionery is 5 to 50 parts by mass with respect to 100 parts by mass in total of the flour and starch. When there are too few compounding quantities of the emulsified oil-fat composition of this invention, the stability improvement effect of cake dough will become inadequate. When there are too many compounding quantities of the emulsified oil-fat composition of this invention, the stability improvement effect of the cake dough according to a compounding quantity will not be acquired, but the deterioration of the flavor by the mixing | blending ratio of an egg will pose a problem. By using the cake dough of the present invention, 30% by mass or more of the wheat flour in the cake formulation can be replaced with starch.

  Although there is no restriction | limiting in particular as a manufacturing method of the cake using the emulsified oil-fat composition of this invention, For example, a co-standing method, a back flour method, a separate method, and an all-in-mix method are mentioned. Among these, the all-in-mix method that requires the most foaming performance and exhibits the most effects of the present invention will be described. In the all-in-mix method, the emulsified oil / fat composition of the present invention is blended together with whole eggs, sugar and fats and oils, mixed with a mixer, added with flour and starch, and then foamed to obtain cake dough. A vertical mixer or a cutter mixer is used for foaming, and a continuous mixer is used in the case of mass production.

  For the purpose of improving the texture of the cake, starch can be used in the cake formulation of the present invention. There is no restriction | limiting in particular in the starch which can be used, For example, the starch isolate | separated from corn, potato, sweet potato, cassava, wheat, rice etc. can be mentioned. Among these, wheat starch and corn starch can be preferably used because they are effective in maintaining the texture of the cake. Furthermore, in order to prevent starch aging, some modified starches such as phosphoric acid cross-linked starch can be blended. However, the addition of pre-gelatinized modified starch causes a significant increase in the viscosity of the dough, resulting in a cake fire. Since it worsens a street, it is preferable to suppress to 10 mass% or less in starch. In the present invention, the substitution amount of wheat flour during cake blending with starch is 30% by mass or more, more preferably 40% by mass or more. By making the ratio which replaces wheat flour with starch in a cake mixing | blending is in said range, it can prevent that the foamability by the water absorption of wheat flour is impaired, and can maintain the food texture of the outstanding cake.

  The emulsified oil / fat composition of the present invention can be used for, for example, cakes such as sponge cakes, snack cakes, steamed cakes, chiffon cakes, busses, puff cakes, and semi-baked confectionery, and has excellent foaming properties and dough stability. The volume of the cake is large, and it is suitable for producing a cake having a mouthfeel and excellent texture. The cake material used in the cake manufacturing method of the present invention is not particularly limited in addition to essential components such as wheat flour, starch, sugar, egg, etc., but for example, if necessary, swelling agents, coloring agents, fragrances, liqueurs, seasonings Can be made by blending ingredients.

Hereinafter, the present invention will be described in more detail with reference to examples.
(Aggregation evaluation of salt aggregation caseinate using a color difference meter)
Table 1 shows the transition of the transmittance when the amount of sodium caseinate in the saccharide solution is constant and the amount of sodium chloride is changed. The transmittance is measured by mixing and dissolving the raw materials shown in Table 1, heating to 85 ° C., and then cooling the solution to room temperature into a 1 cm cell made of quartz. Fully automatic color difference meter Color Ace TC manufactured by Tokyo Denshoku Co., Ltd. Performed at -8600A.

  From the results in Table 1, the transmittance of aggregates B to E containing and aggregating salt was significantly lower than that of non-aggregate A not compounded with salt. It was shown that a part of sodium caseinate was aggregated. Moreover, the transmittance | permeability fell as the compounding quantity was increased, and it was shown that the grade of aggregation has increased.

  Next, a preparation method, an evaluation method, and contents of an oil-in-water emulsified oil / fat composition for confectionery using a salt-aggregated caseinate will be described.

(Preparation of oil-in-water emulsified fat composition for confectionery and blending into cake dough: Examples 1-5, Comparative Examples 1-6)
Example 1
An emulsified oil and fat composition having the composition shown in Table 3 was prepared by the following method. That is, after dissolving 0.5% by mass of trisodium citrate and 1.0% by mass of sodium chloride (a) in 30% by mass of sorbitol (c) and 27.5% by mass of water (d), sodium caseinate (a) 2 0.0 mass% was dispersed and the temperature was adjusted to 70 ° C. Then, the mixture dissolved by stirring for 30 minutes was further heated to 85 ° C. to dissolve the salt-aggregated caseinate, which was used as the aqueous phase. Rapeseed oil (b) 39% by mass was heated to 60 ° C., gradually added to the aqueous phase and pre-emulsified at 65 ° C. for 30 minutes, and then emulsified at 20 MPa using a homogenizer (manufactured by Nisaka Manufacturing Co., Ltd.). Thus, an emulsified oil / fat composition was obtained.
The obtained emulsified oil / fat composition was blended into a cake as in the following cake dough blending and preparation method.

(Examples 2 to 4)
The composition shown in Table 3 was processed under the same conditions as in Example 1 to obtain an emulsified oil and fat composition. That is, salt (a) was dissolved in a solution obtained by mixing sorbitol or reduced water candy (c) and water (d). Thereafter, sodium salt caseinate, potassium caseinate, and calcium caseinate alone or in combination of two (a) was heated and dissolved, and then the salt-aggregated caseinate solution obtained by further heating was used as the aqueous phase part. Heated rapeseed oil or corn oil (b) was added to the aqueous phase and then emulsified.
The obtained emulsified oil / fat composition was blended into a cake as in the following cake dough blending and preparation method.
(Example 5)
The composition shown in Table 3 was processed under the same conditions as in Example 1 to obtain an emulsified oil and fat composition. Sodium salt aginate caseinate solution prepared by performing the same treatment using casein hydrolyzate (a ′) as casein sodium (a) and other proteins was used as an aqueous phase part, and after heating rapeseed oil was added, emulsification was performed. .
The obtained emulsified oil / fat composition was blended into a cake as in the following cake dough blending and preparation method.

(Comparative Example 1)
A cake dough was prepared by blending the emulsified oil and fat composition obtained in Example 1 with 60% by mass (600 g) per flour in the cake formulation of Table 2.
(Comparative Example 2)
The composition shown in Table 3 was processed under the same conditions as in Example 1 to obtain an emulsified oil and fat composition. This composition is based on the examples described in Patent Document 1.
The obtained emulsified oil / fat composition was blended into a cake as in the following cake dough blending and preparation method.
(Comparative Examples 3-4)
An emulsified oil / fat composition was prepared by blending the amount of caseinate in the salt-aggregated caseinate (a) outside the range of the present invention, and 30% by mass (300 g) per flour was added to prepare a cake dough.
The obtained emulsified oil / fat composition was blended into a cake as in the following cake dough blending and preparation method.
(Comparative Example 5)
An emulsified oil / fat composition was prepared using whey protein isolate (a ′) instead of salt-aggregated caseinate (a).
The obtained emulsified oil / fat composition was blended into a cake as in the following cake dough blending and preparation method.
(Comparative Example 6)
An emulsified oil / fat composition was prepared with the amount of the oil / fat (b) out of the range of the present invention.
The obtained emulsified oil / fat composition was blended into a cake as in the following cake dough blending and preparation method.

1. <Evaluation of state of emulsified oil / fat composition>
The state of the emulsified oil / fat composition obtained with the composition shown in Table 3 below was evaluated in the following four stages.
Evaluation A: No separation of oils and fats, very smooth and excellent in dispersibility.
Evaluation ○: No separation and good dispersibility.
Evaluation Δ: Slightly separated or slightly hard and dispersible.
Evaluation x: Separation is clearly observed or hard and inferior in dispersibility.

2. <Composition and preparation method of cake dough used for evaluation>
The dough was prepared by the all-in-mix method using the cake formulation shown in Table 2. That is, in addition to 1200 g of chicken eggs, 1000 g of white sucrose, 100 g of rapeseed salad oil, and 200 g of water, a range of the examples and comparative examples (50 to 600 g) of the emulsified oil / fat composition shown in Table 3 was added to a 20 coat vertical mixer. After mixing for 1 minute at low speed, 700 g of weak flour, 300 g of starch, and 30 g of baking powder were mixed and added in advance, and mixed at low speed for 30 seconds and at high speed for 4 minutes to obtain a cake dough. The obtained cake dough was weighed in a No. 6 round shape and 350 g was baked in a 10 KW electric oven at 170 ° C. for 30 minutes to obtain a cake.

3. <Evaluation of foaming performance of cake dough>
The evaluation of the foaming performance of the cake dough prepared by the above method was performed by measuring the specific gravity of the whipped dough. That is, the dough specific gravity immediately after whipping the cake dough for a certain time was weighed out uniformly in a 100 mL container, and the dough specific gravity was calculated from the weight of the dough (measurement temperature 23 ° C.). When the dough specific gravity is 0.6 or less, it can be used as a practically no problem level in a cake having a low dough specific gravity.

4). <Sensory evaluation of the baked cake>
The flavor and texture of the cake baked by the above method were evaluated. That is, ten panelists sampled the obtained cake and conducted a sensory test, and the taste and texture were sensory-evaluated by the following four-step evaluation and averaged. The evaluation criteria are as follows.
[Flavor]
Evaluation ◎; Extremely good evaluation ○; Good evaluation △; Slightly poor Evaluation ×: Poor [texture]
Evaluation ◎; Extremely good Evaluation ○; Good evaluation △;

  The emulsified oil / fat compositions obtained in Examples 1 to 5 had no oil / fat separation and were very smooth and excellent in dispersibility. The specific gravity of the cake dough prepared by the above-described method by adding 15 to 40% by mass of the emulsified oil / fat composition with respect to each powder by the cake dough preparation method was 0.60 or less as a target. Both the flavor and texture of the cake obtained by baking were extremely good, indicating that the cake that was the object of the present invention could be prepared.

  In Comparative Example 1 in which cake dough was prepared by blending 60% by mass (600 g) per flour, the dough specific gravity decreased only to 0.62 at a predetermined mixing time. Moreover, the flavor of the cake obtained by baking the dough was poor because the flavor derived from eggs was felt thin. In addition, the texture of the cake was slightly poor because the dough had a high specific gravity, so the mouth melted poorly.

  In Comparative Example 2 using caseinate that was not aggregated with salt, the dough specific gravity decreased only to 0.68 at the predetermined mixing time. Moreover, the texture of the cake obtained by baking the dough was slightly poor because the dough had a high specific gravity, so the mouth melted poorly.

In Comparative Example 3 in which the content of the salt-aggregated caseinate (a) is less than 1.0% by mass, the specific gravity of the dough obtained at the predetermined mixing time is reduced only to 0.82, and the texture of the cake is hard. The mouth melted poorly and was bad.
In Comparative Example 4 in which the content of the salt-aggregated caseinate (a) is more than 10.0% by mass, the specific gravity of the dough obtained at the predetermined mixing time is reduced only to 0.75, and the texture of the cake is hard. Melting in the mouth was bad and bad.

  In Comparative Example 5 in which the emulsified oil / fat composition was prepared using the whey protein isolate (a ′) instead of the salt-aggregated caseinate (a), the state of the emulsified oil / fat was very hard and the dispersibility was poor. Further, the specific gravity of the dough obtained at the predetermined mixing time was reduced only to 0.89, and the texture of the cake was very hard due to poor floatation, and poor in melting in the mouth.

  In Comparative Example 6 in which the content of the edible fat / oil (b) was blended more than 65% by mass, clear oil separation was observed from the obtained emulsified fat / oil composition. Further, the specific gravity of the dough obtained at the predetermined mixing time was reduced only to 0.80. Furthermore, the texture of the cake obtained by baking the dough was very hard due to poor floating, and poor in meltability in the mouth.

  From the above results, by using the oil-in-water emulsified oil composition for confectionery within the scope of the present invention, the dough specific gravity can be foamed to 0.60 or less by the all-in-mix method without containing an emulsifier. Furthermore, it can be seen that the cake obtained by baking the dough was able to form an oil-in-water emulsified fat composition for confectionery having good flavor and texture.

Claims (2)

  It contains salt-aggregated caseinate (a), edible oil and fat (b), sugar (c) and water (d), the content of salt-aggregated caseinate (a) is 1.0 to 10.0% by mass, edible oil and fat ( An oil-in-water emulsified fat composition for confectionery having a content of b) of 30 to 65% by mass, a content of carbohydrate (c) of 10 to 45% by mass, and a content of water (d) of 5 to 45% by mass. object. The oil-in-water emulsified oil / fat composition for confectionery according to claim 1, containing wheat flour, starch and water, and the content of the oil-in-water emulsified oil / fat composition for confectionery is 5 to 50 with respect to 100 parts by mass in total of the flour and starch. Cake dough that is part by mass.