JP2020058314A - Baumkuchen dough and baumkuchen - Google Patents

Abstract

To develop a baumkuchen dough having a stable condition, and good work efficiency.SOLUTION: In a first embodiment, the baumkuchen dough is provided that contains 3-35 pts.mass of an oil-in-water type emulsion with respect to 100 pts.mass of a cereal powder and/or starch, wherein the content of an emulsifier in the oil-in-water type emulsion is 5-25 mass%. In a second embodiment, the baumkuchen dough is provided that is identical to the baumkuchen dough in the first embodiment except that an emulsifier included in the oil-in-water type emulsion is a fatty acid ester of glycerin. In a third embodiment, the baumkuchen dough is provided that is identical to the baumkuchen dough in the first or second embodiment except that the cereal powder includes a cereal powder containing 4 mass% or more of a food fiber.SELECTED DRAWING: None

Description

  The present invention relates to a Baumkuchen cloth and a Baumkuchen cloth using the cloth.

  Among the various cakes, Baumkuchen differs greatly from other cakes in the manufacturing method. Generally, in the production of Baumkuchen, wheat flour, sugar, eggs, fats and oils, salt, baking powder, water, milk components, and other taste components are mixed, and the aerated dough is applied to a rotating core rod. Bake. Then, the process of applying the dough on the baked layer and baking it again is repeated. Due to such a manufacturing process, the baumkuchen dough is exposed to a high temperature for a longer time before baking than other cake dough. As a result, it is difficult to maintain the state of the dough, such as the separation of the dough and the change in viscosity.

  In order to obtain a stable Baumkuchen dough, JP-A-55-64755 discloses that monoglyceride of saturated fatty acid having 22 carbon atoms is 0.5 to 3%, propylene glycol monostearate is 6 to 10%, and liquid oil 87 is used. Disclosed is a Baumkuchen shortening consisting of ~ 93.5%. Further, JP-A-2009-153477 is a water-in-oil type emulsion composition for baked confectionery containing a specific oil and fat, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, and sugar. Disclosed is a water-in-oil type emulsion composition for baked confectionery, wherein the content of the polyglyceric acid-condensed ricinoleic acid ester is 0.1 to 4% by mass.

JP-A-55-64755 JP, 2009-153477, A

  However, even if the above composition is used, it may be difficult to keep the state of the dough before baking constant in an environment where it is difficult to keep the working temperature constant. In particular, when a low-sugar grain flour is used instead of wheat flour in order to respond to the trend of low-sugar content in the market, the condition of the dough is likely to change.

  Therefore, an object of the present invention is to develop a Baumkuchen dough having a stable state and good workability.

  The present inventors have conducted intensive research to solve the above problems. As a result, it was found that a stable Baumkuchen dough can be obtained by using an oil-in-water emulsion containing a specific amount of an emulsifier at a constant ratio with respect to grain flour. This completes the present invention.

That is, the present invention provides the following Baumkuchen fabric and Baumkuchen.
(1) A Baumkuchen dough containing 3 to 35 parts by mass of an oil-in-water emulsion with respect to 100 parts by mass of grain flour and / or starch, wherein the content of the emulsifier in the oil-in-water emulsion is 5 The Baumkuchen dough, which is ˜25% by mass.
(2) The Baumkuchen dough of (1), wherein the emulsifier contained in the oil-in-water emulsion is glycerin fatty acid ester.
(3) The Baumkuchen dough according to (1) or (2), wherein the grain flour contains grain flour containing 4% by mass or more of dietary fiber.
(4) Baumkuchen dough according to any one of (1) to (3), which has a specific gravity of 0.63 or less.
(5) Baumkuchen, in which the fired thin layers of the Baumkuchen dough according to any one of (1) to (4) are laminated in multiple layers.

  According to the present invention, it is possible to provide a baumkuchen dough having a stable state and good workability.

Hereinafter, the Baumkuchen fabric of the present invention and the Baumkuchen fabric using the fabric will be described in order.
In addition, in this invention, A-B means A or more and B or less. For example, A to B mass% means A mass% or more and B mass% or less.

(Oil-in-water emulsion)
The Baumkuchen dough of the present invention contains an oil-in-water emulsion containing 5 to 25% by weight of an emulsifier. The emulsifier contained in the oil-in-water emulsion is not particularly limited as long as it is an emulsifier that can be used in foods. Examples of the emulsifier include propylene glycol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin and enzyme-treated lecithin. The emulsifier may contain one kind or two or more kinds. The oil-in-water emulsion preferably contains 7 to 22% by mass of an emulsifier, more preferably 9 to 19% by mass, and further preferably 11 to 16% by mass.

  The oil-in-water emulsion preferably contains glycerin fatty acid ester. Here, the glycerin fatty acid ester refers to a fatty acid ester having glycerin and / or polyglycerin (glycerin polymer) as a skeleton. That is, the glycerin fatty acid ester may include polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, and the like. The oil-in-water emulsion may preferably contain glycerin monosaturated fatty acid ester. The glycerin monosaturated fatty acid ester is one in which one saturated fatty acid is bound to glycerin, and the binding position of the saturated fatty acid to glycerin does not matter. The saturated fatty acid that constitutes the glycerin monosaturated fatty acid ester preferably has 12 to 22 carbon atoms, and more preferably 14 to 18 carbon atoms. The content of the glycerin monosaturated fatty acid ester contained in the oil-in-water emulsion is preferably 3 to 11% by mass, more preferably 5 to 9% by mass. The oil-in-water emulsion preferably contains no emulsifier other than glycerin fatty acid ester, or may be contained in an amount of 3% by mass or less, preferably 1% by mass or less.

  In the above oil-in-water emulsion, the glycerin monosaturated fatty acid ester is preferably prepared so as to form a lamella structure. The lamella structure has a structure in which, when glycerin monosaturated fatty acid ester is dispersed in water, two molecules of glycerin monosaturated fatty acid ester face hydrophilic groups toward water and hydrophobic groups (fatty acids) face each other. , This is a two-dimensionally spread structure. The lamella structure is, for example, after heating and melting an oil phase containing glycerin monosaturated fatty acid ester to a liquid crystal state, adding it to an aqueous phase kept at a similar temperature and physically stirring the oil phase. It can be prepared by dispersing in an aqueous phase. The heating temperature is preferably 45 to 100 ° C, more preferably 50 to 80 ° C. The lamella structure can be confirmed by subjecting an oil phase dispersed in an aqueous phase to a polarizing microscope. When the oil-in-water emulsion contains the glycerin monosaturated fatty acid ester in a lamella structure, it is easy to obtain a baumkuchen dough having good aerobic property.

  The oil-in-water emulsion preferably contains 8 to 35% by mass of oil and fat. Here, the fats and oils are not particularly limited as long as they are edible. However, it is preferably a liquid or semi-solid fat at room temperature (25 ° C.). Specifically, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm oil, and the like, and mixed oils and fats thereof, or oils or mixtures thereof alone. Processed fats and oils such as hydrogenated fats and oils, transesterified fats and oils, and fractionated fats and oils can be used. The content of fats and oils contained in the oil-in-water emulsion is preferably 10 to 30% by mass, more preferably 12 to 25% by mass.

  The oil-in-water emulsion preferably contains 10 to 50% by mass of water. Water is not particularly limited as long as it can be drunk. Tap water, mineral water, deionized water, distilled water, etc. can be used. The content of water contained in the oil-in-water emulsion is more preferably 12 to 40% by mass, further preferably 15 to 30% by mass. When the content of water is within the above range, the emulsion is stable and the storage stability is good, which is preferable. The content of water in the oil-in-water emulsion is the amount to be added to the oil-in-water emulsion as water, and does not take into consideration the water content contained in the auxiliary raw materials described later. That is, it is not the total content of the amount of water to be blended and the water content contained in the auxiliary materials.

  The above-mentioned oil-in-water emulsion may contain, in addition to the above-mentioned components, auxiliary materials generally used for oil-in-water emulsion, as long as the effects of the present invention are not impaired. Examples of secondary materials include alcohols, sugars, thickening polysaccharides, starches, inorganic salts, organic acid salts, dairy products, egg products, flavors, colorants, seasonings, antioxidants, preservatives, and pH adjusters. Agents are listed. The content of the auxiliary material contained in the oil-in-water emulsion is preferably 60% by mass or less, more preferably 50% by mass or less. The content of the individual components of the sub-material contained in the oil-in-water emulsion in the form of the sub-material as it is, for example, alcohol is preferably 1 to 8 mass% and saccharide is preferably 20 to 50 mass%. And the polysaccharide thickener is preferably 0.02 to 0.5% by mass, and the dairy product is preferably 0.5 to 5% by mass. When the content of the sub-material is within the above range, it is easy to obtain an oil-in-water emulsion with stable emulsion.

  Examples of the alcohols include ethanol, propylene glycol, western liquor and the like. Examples of the saccharides include sugars such as sucrose, glucose, fructose, lactose, liquid sugar, starch syrup, enzymatic saccharified starch syrup, and saccharides such as sorbitol, reduced starch syrup, and reduced starch saccharified products. Examples include alcohol. The dextrin value of the saccharified starch is preferably 10 or more. Examples of the thickening polysaccharide include xanthan gum, gellan gum, guar gum, cellulose, carboxymethyl cellulose and the like. Examples of the starches include starch such as corn starch and tapioca starch, and modified starch obtained by subjecting starch to enzyme treatment, α-treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment and the like. Is mentioned. Examples of the inorganic salt include sodium chloride and sodium hydrogen carbonate, and examples of the organic acid salt include fatty acid, sodium fatty acid, citric acid, and sodium citrate. Examples of the dairy product include whole milk powder, skim milk powder, whey powder and the like. Examples of the egg product include whole egg, egg yolk, and egg white, and those obtained by subjecting them to freeze, drying, sugar addition, salting, sterilization, enzyme treatment and the like. As the sub-material, one kind selected from these or two or more kinds may be used in combination.

  The oil-in-water emulsion can be produced by a usual method in which an oil phase and an aqueous phase are mixed and emulsified. For example, if necessary, a water-soluble emulsifier, a thickening polysaccharide, a saccharide, a dairy product, alcohols, etc. are added to water and heated with stirring to prepare an aqueous phase part. At the same time, an oil-soluble emulsifier such as glycerin monosaturated fatty acid ester is added to the oil and fat and dissolved by heating to prepare an oil phase portion. It is possible to obtain an oil-in-water emulsion in which the lamellar structure of glycerin monosaturated fatty acid ester is formed by stirring and emulsifying the oil phase portion while slowly adding it to the water phase portion, and cooling with stirring. When the mass ratio of the oil phase part to the water phase part is preferably in the range of 1: 1 to 1: 4, more preferably 1: 1.5 to 1: 3, water with stable emulsion is obtained. Easy to obtain oil type emulsion.

(Baumkuchen fabric)
The baumkuchen dough of the present invention contains 3 to 35 parts by mass of the oil-in-water emulsion with respect to 100 parts by mass of grain flour and / or starch. Grain flour is obtained by grinding grains into powder. For example, wheat flour (soft flour, medium flour, strong flour), whole wheat flour, wheat bran flour, durum flour, barley flour, rice flour, rye flour, rye whole grain flour, soybean flour, corn flour, coix flour, various nut flours and the like. To be One type or two or more types may be used for the grain flour. As the starch, for example, starch obtained from potato, sweet potato, potato, sago, tapioca, corn, rice, wheat, beans, etc., or processed starches thereof (crosslinked starch, oxidized starch, acetylated starch, etherified starch) Starch, etc.) and the like. One or two or more types of starch may be used. The baumkuchen dough of the present invention preferably contains the oil-in-water emulsion in an amount of 4 to 31% by mass, and more preferably 5 to 29% by mass, based on 100 parts by mass of grain flour and / or starch. When the blending amount of the oil-in-water emulsion with respect to 100 parts by mass of grain flour and / or starch is within the above range, a baumkuchen dough having a stable state and good workability can be obtained.

  The cereal flour preferably contains cereal flour containing 4% by mass or more of dietary fiber. Examples of the cereal flour having a dietary fiber content of 4% by mass or more include whole wheat flour, wheat germ, rye flour, soybean flour, corn flour, bran, bran, various nut powders and processed flours thereof. The state of the Baumkuchen dough of the present invention is likely to be stable even when using grain flour having a high dietary fiber content such as soybean flour such as full-fat soybean flour and defatted soybean flour and processed flour thereof. Baumkuchen with a healthy feeling can be provided by using the grain flour containing 4% by mass or more of the dietary fiber.

The content of dietary fiber contained in the cereal flour containing 4% by mass or more of dietary fiber is preferably 8 to 60% by mass, and more preferably 10 to 50% by mass. The upper limit of the dietary fiber content contained in the grain flour containing 4% by mass or more of dietary fiber may be 40% by mass or 30% by mass. The content of the grain flour containing 4% by mass or more of the dietary fiber in the grain flour and / or starch of the Baumkuchen dough of the present invention is preferably 30% by mass or more, more preferably 50% by mass. It is above, and more preferably from 60 to 100 mass%.
The dietary fiber content of the cereal flour in the present invention is the total content of insoluble dietary fiber and water-soluble dietary fiber, and its measurement is based on, for example, the Proski method (Food Sanitation Inspection Guideline 2005 supervised by the Ministry of Health, Labor and Welfare). Can be done by

  The baumkuchen dough of the present invention may contain fats and oils in addition to the oil-in-water emulsion. The oil or fat is not particularly limited. However, the fats and oils may be used, for example, in the form of salad oil, butter, margarine, shortening and the like. The oils and fats may be used alone or in combination of two or more. The content of the emulsifier contained in the fats and oils is preferably 15% by mass or less, more preferably 7% by mass or less, further preferably 2% by mass or less, and further preferably 0 to 1% by mass. %. In the Baumkuchen dough of the present invention, the ratio of fats and oils to 100 parts by mass of grain flour and / or starch is preferably 40 to 120 parts by mass, more preferably 60 to 110 parts by mass. The Baumkuchen dough of the present invention preferably contains no fat or oil with an emulsifier content exceeding 2% by mass.

  The Baumkuchen dough of the present invention may contain eggs. The egg is not particularly limited. However, the egg may be used in the form of whole egg, liquid egg white, whole egg powder, egg white powder, frozen whole egg, sweetened whole egg, and the like. The eggs may be used alone or in combination of two or more. In the Baumkuchen dough of the present invention, the ratio of, for example, whole eggs to 100 parts by mass of grain flour and / or starch is preferably 100 to 300 parts by mass, more preferably 140 to 260 parts by mass.

  The baumkuchen dough of the present invention may contain sugars in addition to the oil-in-water emulsion. The saccharide is not particularly limited. However, as the saccharide, for example, the same saccharide as the saccharide used in the oil-in-water emulsion described above can be used. The saccharides may be used alone or in combination of two or more. In the Baumkuchen dough of the present invention, the ratio of sugars to 100 parts by mass of grain flour and / or starch is preferably 40 to 120 parts by mass, more preferably 60 to 110 parts by mass, in terms of solid content.

  The baumkuchen dough of the present invention may contain, as a component other than the oil-in-water emulsion, fats and oils, eggs and sugars, an auxiliary material generally used for the baumkuchen dough, as long as the effect of the present invention is not impaired. Examples of the auxiliary material include a swelling agent, a thickener, a seasoning, an acidulant, a fragrance, a coloring agent, a pH adjusting agent, water, and a dairy product. In the Baumkuchen dough of the present invention, the ratio of the auxiliary raw material to 100 parts by mass of grain flour and / or starch is preferably 20 parts by mass or less, more preferably 10 parts by mass or less.

  Examples of the swelling agent include sodium bicarbonate, potassium hydrogen tartrate, ammonium carbonate and the like. Examples of the thickener include xanthan gum, guar gum, gellan gum, carrageenan, pullulan, and aragic acid. Examples of the seasoning include salt and sodium glutamate. Examples of the acidulant include acetic acid and lactic acid. Examples of the flavor include various flavors such as cheese flavor. Examples of the coloring agent include carotene. Examples of the pH adjuster include sodium acetate and glycine. The water is not particularly limited as long as it can be drunk. Examples include tap water, mineral water, deionized water, and distilled water. Examples of the dairy products include milk, fresh cream, cheese, skim milk powder and the like.

  The method for preparing the Baumkuchen dough of the present invention is not particularly limited. It may be prepared by the method used for ordinary cake dough. For example, a sugar batter method in which sugars and fats and oils are first mixed may be used, or an all-in-one mix method in which all raw materials are mixed at once may be used. However, the all-in-one mix method is preferred. The specific gravity of the Baumkuchen dough of the present invention is preferably 0.45 to 0.75, more preferably 0.47 to 0.63, and further preferably 0.47 to 0.53. When the above oil-in-water emulsion is blended, the Baumkuchen dough can be easily prepared. Further, the Baumkuchen dough of the present invention prepared by blending the oil-in-water emulsion described above has a stable state in a work environment heated for a long time even if the dough specific gravity is low, and has good workability. Have.

(Baumkuchen)
The Baumkuchen of the present invention is obtained by firing the above Baumkuchen dough. Baking is preferably oven heating. The Baumkuchen dough is preferably fired so that the thin fired dough is stacked to form a layer. That is, the process of applying the dough on the baked layer and baking again is repeated. The layer may be annual ring-shaped or planar. However, annual rings are preferred. In this case, the work of heating and holding a highly fluid dough, adhering it to the core rod and baking it, and further adhering the same dough from above and baking it is repeated. In the Baumkuchen dough of the present invention, the state of the dough is stable (constant) under heating for a long time, so that the adhesion of the dough is constant. Therefore, it is possible to manufacture a good-looking Baumkuchen. In particular, it is possible to produce a good-looking Baumkuchen even when grain flour having a high dietary fiber content is used or when the specific gravity of the dough is reduced.

  Next, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the present invention is not limited to these.

<Preparation of oil-in-water emulsion>
The oil-in-water emulsion and the foamable shortening used to prepare the Baumkuchen dough were prepared as follows.
(Preparation of oil-in-water emulsion-1)
18% by mass rapeseed oil, 7% by mass glycerin monostearate, 9% by mass propylene glycol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and lecithin mixture, 6.6% by mass ethanol and propylene glycol mixture 30.6% by weight of a mixture of sugar and starch syrup (of which solid content is 24.2% by weight), 2% by weight of whey protein, 0.1% by weight of gum, and 26.7% by weight of water. Got ready. An oil phase in which an oil-soluble raw material was dissolved in oil and fat and an aqueous phase in which a water-soluble raw material was dissolved in water were prepared. The water phase and the oil phase were gently mixed and emulsified with stirring using a homomixer. An oil-in-water emulsion was prepared by further cooling with stirring. The formation of a lamellar structure of glycerin monostearate was confirmed by a polarization microscope.
(Preparation of oil-in-water emulsion-2)
18% by mass of rapeseed oil, 7% by mass of glycerin monostearate, 8% by mass of a mixture of polyglycerin fatty acid esters, 46% by mass of reduced starch syrup (including 35% by mass of solid content), and 21% by mass of water. Got ready. An oil phase in which an oil-soluble raw material was dissolved in oil and fat and an aqueous phase in which a water-soluble raw material was dissolved in water were prepared. The water phase and the oil phase were gently mixed and emulsified with stirring using a homomixer. An oil-in-water emulsion was prepared by further cooling with stirring. The formation of a lamellar structure of glycerin monostearate was confirmed by a polarization microscope.
(Preparation of foaming shortening)
88 mass% of rapeseed oil, 10 mass% of propylene glycol stearic acid ester, and 2 mass% of a mixture of glycerin monosaturated fatty acid ester, sorbitan saturated fatty acid ester and lecithin were prepared. A foaming shortening was prepared by dissolving an emulsifier in oil and kneading and kneading.

<Manufacture 1 and evaluation 1 of Baumkuchen>
Baumkuchen doughs of Comparative Examples 1 and 2 and Examples 1 and 2 were prepared according to the formulations shown in Table 1. That is, a vertical mixer was used to thoroughly mix the oil-in-water emulsion (and / or foaming shortening) and the sugar. Then the whole egg was mixed. Then, powders were mixed and the specific gravity was adjusted to 0.72 by mixing. Margarine and milk previously melted by hot water were added to adjust the dough (final specific gravity 0.72). In Comparative Example 1, the dough was prepared by the sugar batter method in which sugar and margarine were first mixed (final specific gravity 0.72).
Using a Baumkuchen calciner (manufactured by SCHLEE) and the Baumkuchen dough of Comparative Examples 1 and 2 and Examples 1 and 2, a Baumkuchen having 14 layers was manufactured.
According to the following criteria, the workability at the time of preparing the Baumkuchen dough, the state of the dough at the time of baking Baumkuchen, and the state of the baked Baumkuchen were evaluated. The results are shown in Table 1.
The production and evaluation of the above Baumkuchen was carried out by a craftsman who has more than 30 years of experience in baking confectionery, based on his experience with reference to the following evaluation criteria.

<Evaluation criteria>

Baumkuchen dough Easy to prepare ◎: Easy to prepare ○: Relatively easy to prepare △: Some experience is required for preparation ×: Can not be prepared or requires considerable experience

Baumkuchen dough condition during baking ◎: Dough condition is easy to maintain ○: Dough condition is relatively easy to maintain △: Dough condition requires some experience ×: the dough cannot be prepared, or requires considerable experience to maintain the condition of the dough

State of baked Baumkuchen ◎: Very good because the texture is uniform and a clean layer is formed. ○: The texture is uniform and a uniform layer with an acceptable range is formed. △: The texture is slightly uneven and the layer is good. Slightly non-uniform part is seen. ×: Cannot be manufactured, or the texture is non-uniform and the layers are non-uniform and defective.

<Production 2 and evaluation 2 of Baumkuchen>
Baumkuchen doughs of Comparative Examples 3 and 4 and Examples 3 and 4 were prepared according to the formulations shown in Table 2. That is, an oil-in-water emulsion (and / or foaming shortening), whole egg, sugar, Western liquor, salt and a baking bower were mixed well using a vertical mixer. Then, the powder and the fragrance were mixed, and the specific gravity was adjusted to 0.50 by mixing. The dough was adjusted by adding margarine and salad oil that had been melted in advance in hot water (final specific gravity 0.50). In Comparative Example 1, the dough was prepared by the sugar batter method in which sugar and margarine were first mixed (final specific gravity 0.70).
Using a Baumkuchen calciner (manufactured by SCHLEEE) and the Baumkuchen dough of Comparative Examples 3 and 4 and Examples 3 and 4, Baumkuchen having 14 layers was manufactured.
According to the same criteria as in <Production 1 of Baumkuchen and Evaluation 1>, the workability during preparation of the Baumkuchen dough, the state of the dough during baking of Baumkuchen, and the state of the baked Baumkuchen were evaluated. The results are shown in Table 2.
The production and evaluation of the above Baumkuchen was carried out by a craftsman having at least 30 years of experience in baking confectionery, referring to the same evaluation criteria as in <Manufacturing 1 and Evaluation 1 of Baumkuchen> based on the experience.

Claims (5)

  Baumkuchen dough containing 3 to 35 parts by mass of an oil-in-water emulsion with respect to 100 parts by mass of grain flour and / or starch, wherein the content of the emulsifier in the oil-in-water emulsion is 5 to 25 parts by mass. % Of the Baumkuchen fabric.   The baumkuchen dough according to claim 1, wherein the emulsifier contained in the oil-in-water emulsion is glycerin fatty acid ester.   The Baumkuchen dough according to claim 1 or 2, wherein the cereal flour contains a cereal flour containing 4% by mass or more of dietary fiber.   The Baumkuchen dough according to any one of claims 1 to 3, which has a specific gravity of 0.63 or less.   Baumkuchen, wherein the baked thin layers of the Baumkuchen dough according to any one of claims 1 to 4 are in a state of being laminated in multiple layers.