JP2019208472A - Foam stabilizer for cake dough, cake dough, cake, confectionery and production method thereof - Google Patents

Abstract

To provide a foam stabilizer for a cake dough capable of producing a cake having a better appearance or texture and capable of giving a feeling of original natural taste without containing an emulsifier substantially.SOLUTION: A foam stabilizer for a cake dough contains a pectin indicating a viscosity of 200 cP or more in a gelification test and substantially does not contain an emulsifier. In addition, a production method of a cake dough of the invention comprises a mixing process of mixing a cake material and the foam stabilizer for a cake dough by all-in-one method and making a dough and a foam formation process of forming foam from the obtained dough using a forced foam formation machine.SELECTED DRAWING: Figure 2

Description

  The present invention relates to an air bubble stabilizer for cake dough, cake dough, cake, confectionery, and a method for producing the same, which can stably produce a cake that has an excellent appearance and texture and feels an original natural flavor.

  Sponge cake, steamed cake, Baumkuchen, etc., cake dough to be aerated by the foaming power of chicken eggs, so-called post-powder method, such as co-standing method, separate method, and the method of adding flour and fat after foaming chicken eggs By using, it is possible to keep the egg egg foam and reduce the specific gravity.

  However, these methods are not suitable for mass production because they are time-consuming and technically difficult to mix without breaking bubbles when adding flour or fat. For this reason, in recent years, the all-in-mix method in which all raw materials are mixed and foamed, which is highly efficient and capable of mass production, has become the mainstream. However, when flour or fat is foamed with chicken eggs, the foaming power of chicken eggs is hindered, so the specific gravity is not reduced and the cake has a poor appearance and texture. Therefore, a foaming agent containing a large amount of an emulsifier is used in the all-in-mix method.

  For example, in Patent Document 1, glycerin fatty acid ester is 0.5 to 20% by mass, propylene glycol fatty acid ester is 1 to 20% by mass, sorbitan fatty acid ester is 0.5 to 10% by mass, and HLB is 5 to 15 A sucrose foaming emulsifier composition containing 0.5 to 10% by mass of a sucrose fatty acid ester and / or polyglycerin fatty acid ester, wherein the sorbitan fatty acid ester and HLB are 5 to 15 A foaming emulsifier composition for cake suitable for the all-in-mix method is described, wherein the main constituent fatty acid of the fatty acid ester and / or polyglycerol fatty acid ester is a saturated fatty acid having 22 carbon atoms.

JP 2009-95247 A

  However, when many emulsifiers are used, there is a problem that the natural flavor of the cake is impaired. Moreover, the confectionery containing an emulsifier tended to be avoided from the recent consumer-oriented intention to add no emulsifier.

  Accordingly, an object of the present invention is to provide a foam stabilizer for cake dough that can stably produce a cake that has an excellent appearance and texture and feels an original natural flavor without substantially containing an emulsifier. , Cake dough, cake, confectionery and a method for producing the same.

  As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that, by adding pectin to the cake dough, it is possible to make stable bubbles even in the cake dough produced by the all-in-mix method or the like. The headline and the present invention were completed.

  That is, one of the present invention provides a foam stabilizer for cake dough characterized by containing pectin having a viscosity of 200 cP or more in a gelation test and substantially not containing an emulsifier.

  According to the foam stabilizer for cake dough of the present invention, stable bubbles can be made without substantially containing an emulsifier, and thus a cake having excellent appearance and texture can be obtained. Moreover, since an emulsifier is not included substantially, the cake which can feel original natural flavor can be obtained. Furthermore, a stable cake can be made by an all-in-mix method suitable for mass production.

  In the foam stabilizer for cake dough of the present invention, it is preferable that the pectin has a viscosity of 2000 cP or less in the gelation test.

  Another aspect of the present invention provides a cake dough comprising the above-mentioned foam stabilizer for cake dough and substantially not containing an emulsifier.

  In the cake dough of this invention, it is preferable to contain 0.01-0.3 mass% of said pectin in cake dough.

  Another aspect of the present invention provides a cake characterized by using the cake dough.

  Moreover, another one of this invention provides the confectionery characterized by having the said cake and containing substantially no emulsifier.

  Another aspect of the present invention is a mixing step in which a dough is prepared by mixing the cake raw material substantially free of an emulsifier and the foam stabilizer for cake dough described above by an all-in-mix method, The present invention provides a method for producing a cake dough comprising a foaming step of foaming the obtained dough using a forced foaming machine.

  According to the method for producing a cake dough of the present invention, stable bubbles can be made without substantially containing an emulsifier, and thus a cake excellent in appearance and texture can be produced. Moreover, since an emulsifier is not included substantially, the cake which can feel original natural flavor can be manufactured. Furthermore, since the cake is manufactured by the all-in-mix method, it can be stably mass-produced.

  In the method for producing cake dough of the present invention, the foam stabilizer for cake dough is added so that the content of the pectin in the dough is 0.01 to 0.3% by mass in the mixing step. Is preferred.

  Another aspect of the present invention provides a method for producing a cake, wherein the cake dough obtained by the above production method is heat-treated.

  Moreover, another one of this invention provides the manufacturing method of the confectionery characterized by not containing an emulsifier substantially, manufacturing confectionery using the cake obtained by the said manufacturing method.

  According to the foam stabilizer for cake dough of the present invention, stable bubbles can be made with pectin even if the cake dough does not substantially contain an emulsifier, so that a cake excellent in appearance and texture can be obtained. Can do. Moreover, since an emulsifier is not included substantially, the cake which can feel original natural flavor can be obtained. Furthermore, even if an emulsifier is not substantially contained, a cake can be stably produced even by the all-in-mix method, so that mass production is possible.

  Further, according to the method for producing a cake dough of the present invention, stable bubbles can be produced without substantially containing an emulsifier, and therefore a cake having an excellent appearance and texture can be produced. Moreover, since an emulsifier is not included substantially, the cake which can feel original natural flavor can be manufactured. Furthermore, since it is manufactured by the all-in-mix method, it can be stably mass-produced.

It is the photograph which expanded the cross section of the cake (Comparative Examples 5-9) manufactured in the Example, and the cross section. It is the photograph which expanded the cross section of the cake (Examples 5-11) manufactured in the Example, and the cross section.

  As the pectin used in the present invention, a pectin having a viscosity of 200 cP or more in a gelation test is used. Further, those having a viscosity of preferably 200 cP or more and 2000 cP or less, more preferably 300 cP or more and 1000 cP or less, and further preferably 300 cP or more and 700 cP or less are used. If the pectin is less than 200 cP in the gelation test, the dough tends to cause water separation, and the inner phase of the cake obtained by baking becomes rough or clogged, resulting in a texture that lacks softness. There is a tendency. When it exceeds 2000 cP, the cake obtained by baking tends to have a fluffy texture.

  Moreover, if the pectin used for this invention exists in the said range by a gelling property test, it can be used combining 1 type, or 2 or more types of said pectin.

  In the present invention, the phrase “substantially does not contain an emulsifier” means that no emulsifier is intentionally added when producing the foam stabilizer for cake dough, cake dough, and confectionery. It may contain a trace amount of an emulsifier which inevitably mixes the stabilizer, cake dough, and confectionery during production or storage.

  Here, as the emulsifier, for example, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin condensed ricinoleic acid ester, stearoyl calcium lactate, stearoyl Examples include sodium lactate, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and lecithin.

  In the present invention, as a specific criterion of “substantially no emulsifier”, it means that the content of the emulsifier is preferably 0.05% by mass or less, more preferably 0.01% by mass or less. doing.

  In addition to pectin, the foam stabilizer for cake dough of the present invention may contain other foods and food additives generally used for the foam stabilizer for cakes, as long as the effect of the present invention is not impaired. it can. Examples of such components include fats and oils, eggs, flours, sugars, starches, dietary fibers, inorganic salts and organic acid salts, dairy products, milk and eggs, protein materials derived from soybeans, and other various food materials in general. , Flavoring ingredients such as flavorings, seasonings, thickening polysaccharides such as guar gum, xanthan gum, tamarind gum, modified starch, cellulose ethers such as methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, antioxidants, coloring agents, storage And a pH adjusting agent. The foam stabilizer for cake dough may be in any form, but for example, powdered pectin can be used, dissolved in a solvent to form an aqueous solution, and an emulsion containing fats and oils. Can also be dried to a powder.

  The foam stabilizer for cake dough of the present invention is used for a cake produced by the all-in-mix method. The all-in-mix method refers to a mixing method in which all raw materials are mixed in a mixer or the like. In this case, the order in which the raw materials are put into a mixer or the like is not limited. In addition, before mixing all the raw materials, there is a case where only a part of the raw materials are mixed and lightly stirred to allow the raw materials to become familiar, but if this does not involve sufficient foaming by eggs, the all-in Mix method.

  The main ingredients of cake dough are eggs such as whole egg, egg yolk, egg white, wheat flour, weak flour, medium flour, rice flour and other cereal flour, sugars such as white sugar, granulated sugar, powdered sugar, corn oil, soybean oil Dairy products such as rapeseed oil, palm oil, milk fat, butter, dairy products such as raw milk, cow milk, skim milk, starches such as corn starch, tapioca starch, sweet potato starch, chocolate, cocoa powder, almond poodle, baking powder, etc. Thickening polysaccharides such as agents, xanthan gum and guar gum. In the present invention, eggs and flours are essential raw materials.

  In addition, as a secondary ingredient for cake dough, yeast, antioxidants, pH adjusters, coloring agents, flavoring, natural cheese, processed cheese and other cheeses, alcohol, fruit, vegetables, herbs, spices, salt, preservatives, Vitamins, calcium, proteins, amino acids and the like can be mentioned.

  As a method for producing cake dough in the present invention, a cake raw material substantially free of an emulsifier and the above-mentioned foam stabilizer for cake dough are mixed by an all-in-mix method to produce a dough, and obtained. Can be made by a process including a foaming process for foaming the dough using a forced foaming machine.

  In the mixing step, the cake material and the foam stabilizer for cake dough are mixed using a mixer or the like that can uniformly mix the materials. Although it does not specifically limit as a mixer to be used, A vertical mixer, a horizontal mixer, a slurry mixer, a pressurized mixer, etc. can be used.

  In the foaming step, the dough obtained in the mixing step is foamed using a forced foaming machine that can uniformly mix and disperse gas in the liquid. In this way, by mixing and dispersing gas uniformly in the liquid, foaming the dough, and adding bubbles to the dough, a flexible sponge-like tissue or a porous tissue can be formed. The forced foaming machine to be used is not particularly limited, but is a continuous mixer that mixes gas in a pipe and mechanically stirs, represented by Mondo mixer, Oaks mixer, turbomix, etc., or high speed mixing under pressure. Therefore, it is possible to use a pressure mixer that contains a large amount of air. A vertical mixer, a horizontal mixer, a slurry mixer, and the like that foam while mixing atmospheric air under atmospheric pressure are not included in the forced foaming machine of the present invention.

  The mixing step and the foaming step can be performed at the same time, but in order to create a more uniform dough, after the mixing step is performed, the foaming step of mixing and foaming is performed using a forced foaming machine. It is preferable.

  In the method for producing cake dough according to the present invention using the all-in-mix method, if the foaming process using the forced foaming machine is not included, bubbles in the cake dough are not stable, and defoaming and separation of the dough occur. The inner phase of the cake obtained from the obtained cake dough becomes non-uniform, resulting in a rough texture or a lack of softness.

  In the method for producing cake dough, in the mixing step, the content of the pectin in the dough is preferably 0.01 to 0.3% by mass, more preferably 0.02 to 0.3% by mass, and still more preferably. The foam stabilizer for cake dough is added so that it may become 0.03-0.3 mass%, Most preferably, it is 0.04-0.25 mass%. That is, in the cake dough of the present invention, the pectin is preferably 0.01% by mass to 0.3% by mass, more preferably 0.02% by mass to 0.3% by mass, and still more preferably 0.03 to 0%. .3% by mass, most preferably 0.04 to 0.25% by mass. When the amount of pectin added and the content is less than 0.01% by mass, the bubbles in the dough are not stably stabilized and defoamed, or the dough is separated from water or separated, whereby the cake obtained by heat treatment The inner phase of the cake tends to be uneven and the texture tends to be rough, or the texture tends to be lacking in softness. If the amount added or content exceeds 0.3% by mass, the cake obtained by the heat treatment is fluffy. It tends to be a texture.

  The cake of the present invention can be obtained by pouring the cake dough into a cake mold suitable for the purpose or pouring the cake dough on the iron plate so as to have a certain thickness, followed by heat treatment in an oven or a steamer. Examples of cakes thus obtained include sponge cakes (chiffon cakes, butter sponges, castellas, angel cakes, etc.), Baumkuchen, steamed cakes of the type in which the dough is whipped.

  The confectionery of the present invention can be obtained by sandwiching or placing creams (fresh cream, whipped cream, butter cream, custard cream, etc.), butter, jam, fruits, etc. on the cake. In this case, it is preferable that raw materials other than the cake also contain substantially no emulsifier, and 10% by mass or more of the confectionery of the present invention is preferably the cake.

  The confectionery of the present invention may be used in combination with a cake other than the above cake, but it is preferable that the cake other than the above cake does not substantially contain an emulsifier. Moreover, it is preferable that 50 mass% or more of the cake to be used is the said cake.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further more concretely, these Examples do not limit this invention at all.

1. Gelability Test and Water Separation Test (1) Gelability Test In a 100 mL capacity plastic container with a lid, 8 g of a 4% by mass pectin solution shown in Table 1 and 32 mL of distilled water were added and stirred. To this, 40 g of super white sugar was added and dissolved by stirring. Furthermore, 20 mL of 0.014 mol / L calcium chloride solution was added thereto, and the mixture was stirred at the highest speed for 30 seconds using a vortex mixer. This mixture was kept in a hot water bath at 25 ° C. for 10 minutes, and then stirred again for 30 seconds at the maximum speed of the vortex mixer. About the content, the viscosity was measured at 60 rpm using the Brookfield viscometer (No. 2 spindle).

  However, pectin (OF445C) has a high viscosity. Measurements were made using an S3 spindle instead of 2 spindles.

  In addition, similarly, xanthan gum and guar gum, which are generally used as foam stabilizers for cakes, were tried to prepare a 4% by weight aqueous solution. However, the powder was not sufficiently dispersed in water, and under the same conditions as pectin. The gelability test could not be performed.

(2) Water separation test 20 g of 4 mass% pectin solution, 20 g of distilled water, 240 g of white sucrose, and 280 g of sterilized eggs (20 ° C) were put into a 5 coat mixer bowl, and 2 minutes at 3rd speed with a Hobart mixer. Stir at high speed for 5 minutes to foam. Of these, 200 g was placed in a 500 mL separatory funnel and allowed to stand in an atmosphere at 25 ° C., and it was confirmed whether water was released after 30 minutes and 60 minutes.

  Further, 0.8 g of xanthan gum or guar gum was mixed and dispersed (not enough) in 40 g of distilled water, 240 g of sucrose and 280 g of sterilized eggs (20 ° C.) were added, and a water separation test was performed in the same procedure.

(3) Results The results are shown in Table 1. In the water separation test, “x” indicates that water separation was confirmed visually, and “◯” indicates that water separation could not be confirmed visually.

  As shown in Table 1, when xanthan gum (Comparative Example 1), guar gum (Comparative Example 2), and pectin (Comparative Examples 3 and 4) having a gelling property of less than 200 cP were used, the results were compared with Examples 1 to 5. However, it turned out that it was easy to get out of water.

  When pectin (Examples 3 to 4) having a gelling property of 200 cP or more is used, water separation does not occur even after 30 minutes, and when it is 300 cP or more (Examples 2 to 4), water separation does not occur even after 60 minutes. I understood it.

2. Production of cake dough and cake (1) Production of cake dough and cake Sterilized egg 180 g, top white sugar 110 g, soft flour 100 g, baking powder 1 g, corn oil 10 g, and skim milk powder 1.5 g in the amount of xanthan gum shown in Table 2 (Comparative Example 6), guar gum (Comparative Example 7), or pectin (Comparative Examples 8 and 9, Examples 5 to 11) were mixed by an all-in-mix method. However, xanthan gum and guar gum were added after being dispersed in corn oil for the purpose of avoiding lumps, and an additional 14.4 g of water was added. About pectin, 4 mass% aqueous solution was added so that it might become the addition amount of Table 2. The obtained dough was foamed using a Mondo mixer to obtain a sponge cake dough.

  Furthermore, 350 g of this cake dough was poured into a No. 6 deco mold and baked in an oven at 170 ° C. for about 40 minutes to obtain a sponge cake.

(2) Evaluation About the dough before baking of the cake obtained above, the presence or absence of defoaming and the state of separation were evaluated. As for the presence or absence of defoaming, observe the presence or absence of holes due to defoaming on the surface of the fabric, △ for “no defoaming”, △ for “slightly defoaming”, “clear defoaming” X was marked for those with “seen”. As for the state of separation, the striped pattern appearing on the surface of the fabric is used as an index. “Striped pattern is not found” ○, “Slightly striped pattern” is △, “Clear striped pattern is seen” It was set as x about.

  Moreover, about the cake (after baking) obtained above, the volume was evaluated by a volume measuring device (trade name “Volscan profiler 600”, manufactured by Stable Micro Systems), and the texture (softness, fluffy) was evaluated by a sensory test. . In the sensory test, 10 trained panels ate cakes, scored according to the following criteria, and obtained an average score of 10 people.

(Softness)
-2 points: considerably inferior to Comparative Example 1 -1 points: inferior to Comparative Example 1 0 points: equivalent to Comparative Example 1 1 point: softer than Comparative Example 1 2 points: considerably softer than Comparative Example 1 luck)
-2 point: considerably more flicker than Comparative Example 1 -1 point: Flickering than Comparative Example 1: equivalent to Comparative Example 1 1 point: not flicker than Comparative Example 1 2 points: Comparative Example 1 Not much messier than

(3) Results The results are shown in FIGS.

  As shown in Table 2, in the fabric (Comparative Example 5, FIG. 1) in which no bubble stabilizer was used, clear defoaming and striped patterns were observed. In the dough using the xanthan gum (Comparative Example 6, Fig. 1), although there is no striped pattern, clear defoaming is observed, and the cake internal phase of the dough is non-uniform and coarse Met. In fabrics using guar gum (Comparative Example 7, FIG. 1) and fabrics using pectin having a gelling property of less than 200 cP (Comparative Examples 8, 9 and FIG. 1), slight defoaming and clear stripes are observed. In addition, the inner phase of the cake obtained by baking the dough was non-uniform and coarse, or the cake was clogged. Moreover, fluffiness was felt in the dough using xanthan gum (Comparative Example 6, FIG. 1) and the dough using guar gum (Comparative Example 7, FIG. 1). In the dough (Comparative Examples 8 and 9 and FIG. 1) using pectin having a gelling property of less than 200 cP, a tendency to slightly flicker was observed.

  In the dough using pectin (Examples 5 to 11 and FIG. 2) having a gelling property of 200 cP or more, the state of defoaming or separation is slightly seen or not seen. The cake baked had a soft texture.

Claims (10)

  A foam stabilizer for cake dough, characterized in that it contains pectin having a viscosity of 200 cP or more in a gelling test and substantially does not contain an emulsifier.   The foam stabilizer for cake dough according to claim 1, wherein the pectin exhibits a viscosity of 2000 cP or less in a gelation test.   A cake dough comprising the foam stabilizer for cake dough according to claim 1 or 2, and substantially not containing an emulsifier.   The cake dough of Claim 3 which contains the said pectin 0.01-0.3 mass% in cake dough.   A cake using the cake dough according to claim 3 or 4.   A confectionery comprising the cake according to claim 5 and containing substantially no emulsifier.   A mixing step of creating a dough by mixing the cake raw material substantially not containing an emulsifier and the foam stabilizer for cake dough according to claim 1 or 2 by an all-in-mix method, and forcing the obtained dough A method for producing a cake dough comprising a foaming step of foaming using a foaming machine.   The method for producing cake dough according to claim 7, wherein, in the mixing step, the foam stabilizer for cake dough is added so that a content of the pectin in the dough is 0.01 to 0.3% by mass. .   A method for producing a cake, comprising heat-treating a cake dough obtained by the production method according to claim 7 or 8. A method for producing confectionery, characterized in that the confectionery is produced using the cake obtained by the production method of claim 9 and substantially does not contain an emulsifier.