JP2021078376A - Cake dough foam stabilizer, cake dough and method of producing cake, and method of producing confectionery - Google Patents
Cake dough foam stabilizer, cake dough and method of producing cake, and method of producing confectionery Download PDFInfo
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- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、外観や食感に優れ、本来の自然な風味が感じられるケーキを安定的に生産できるケーキ生地用気泡安定剤、ケーキ生地及びケーキの製造方法、並びに菓子類の製造方法に関する。 The present invention relates to a bubble stabilizer for cake dough, a method for producing cake dough and cake, and a method for producing confectionery, which are excellent in appearance and texture and can stably produce a cake having an original natural flavor.
スポンジケーキ、蒸しケーキ、バウムクーヘン等、鶏卵の起泡力によって含気させるケーキ生地は、共立て法、別立て法等、いわゆる後粉法と呼ばれる、鶏卵を泡立てた後に小麦粉や油脂を添加する方法を用いることで、鶏卵の泡を保ち、比重を軽くすることができる。 Cake dough that is aerated by the foaming power of chicken eggs, such as sponge cakes, steamed cakes, and Baumkuchen, is a method of adding flour or fat after whipping chicken eggs, which is the so-called post-flour method, such as the co-standing method or the separate method. By using, the foam of the chicken egg can be maintained and the specific gravity can be reduced.
しかし、これらの方法は、製造方法が煩雑であること、小麦粉や油脂の添加に作業の熟練を要することから、大量生産には向かない。このため近年は、効率が高く大量生産が可能である、すべての原料を混合して泡立てるオールインミックス法が主流となっている。本来、オールインミックス法のように小麦粉や油脂を鶏卵とともに泡立てると、鶏卵による起泡力が阻害されるため、比重が軽くならず、外観や食感の劣ったスポンジケーキとなってしまう。そこでオールインミックス法では乳化剤を大量に含有する起泡剤が使用される。 However, these methods are not suitable for mass production because the production method is complicated and the addition of flour and fats and oils requires skill in the work. 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 can be mass-produced, has become the mainstream. Originally, when wheat flour or fat is whipped together with chicken eggs as in the all-in-mix method, the foaming power of the chicken eggs is hindered, so that the specific gravity is not lightened and the sponge cake becomes inferior in appearance and texture. Therefore, in the all-in-mix method, a foaming agent containing a large amount of emulsifier is used.
例えば、特許文献1には、グリセリン脂肪酸エステルを0.5〜20質量%、プロピレングリコール脂肪酸エステルを1〜20質量%、ソルビタン脂肪酸エステルを0.5〜10質量%、及びHLBが5〜15である、ショ糖脂肪酸エステル及び/又はポリグリセリン脂肪酸エステルを0.5〜10質量%含有するケーキ用起泡性乳化剤組成物であって、上記ソルビタン脂肪酸エステル及びHLBが5〜15である、ショ糖脂肪酸エステル及び/又はポリグリセリン脂肪酸エステルの主要構成脂肪酸が炭素数22の飽和脂肪酸であることを特徴とする、オールインミックス法に適したケーキ用起泡性乳化剤組成物が記載されている。 For example, Patent Document 1 states that 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 foaming emulsifying composition for cakes containing 0.5 to 10% by mass of sucrose fatty acid ester and / or polyglycerin fatty acid ester, wherein the sorbitan fatty acid ester and HLB are 5 to 15. Described is a foaming emulsifying composition for cakes suitable for the all-in-mix method, wherein the major constituent fatty acid of the fatty acid ester and / or the polyglycerin fatty acid ester is a saturated fatty acid having 22 carbon atoms.
一方で、多品種のケーキ生地を比較的少ないロットで生産する生産ラインでは、依然として後粉法が好まれる場合がある。その理由の一つには、オールインミックス法では小麦粉を含んだ生地が後粉法よりも多く撹拌されるため、グルテンが多く発生し、このことが食感に悪影響を与えることが挙げられる。しかし、前述のように、後粉法では、鶏卵による気泡を維持したまま、小麦粉や油脂を添加、混合する作業には熟練が必要であり、工業的に安定したケーキ生地を製造する際の課題となっていた。 On the other hand, in production lines that produce a wide variety of cake dough in relatively small lots, the post-powder method may still be preferred. One of the reasons is that in the all-in-mix method, the dough containing wheat flour is agitated more than in the post-flour method, so that a large amount of gluten is generated, which adversely affects the texture. However, as mentioned above, in the post-powder method, skill is required for the work of adding and mixing wheat flour and fats and oils while maintaining the air bubbles caused by chicken eggs, which is a problem in producing an industrially stable cake dough. It was.
また、近年は原料費の抑制や、賞味期限の延長を目的として、卵の配合量の少ないスポンジケーキの生地配合が試みられているが、起泡力を有する卵の配合量が少なくなると、後粉法での作業にはより熟練が必要となり、場合によってはスポンジケーキの製造が困難である。 In recent years, attempts have been made to mix sponge cake dough with a small amount of eggs for the purpose of reducing raw material costs and extending the expiration date. Working with the flour method requires more skill, and in some cases it is difficult to produce sponge cakes.
そこで後粉法においても、通常オールインミックス法で用いるような、乳化剤を大量に含有する起泡剤を用いることで、小麦粉や油脂の添加、混合工程に熟練を必要としない、安定したケーキ生地の生産が図られている。 Therefore, even in the post-flour method, by using a foaming agent containing a large amount of emulsifier, which is usually used in the all-in-mix method, a stable cake dough that does not require skill in the addition and mixing process of wheat flour and fats and oils. Is being produced.
例えば、特許文献2には、後粉法で得られる生地であって、穀粉100重量部に対して、油脂40〜55重量部、全卵300〜360重量部、菓子用起泡剤15〜30重量部、糖類80〜120重量部、膨張剤2〜3重量部、増粘多糖類0.7〜3重量部及び水50〜80重量部を含有する、チルド流通ロールケーキ用スポンジケーキ生地が記載されている。また、特許文献2には、菓子用起泡剤は、グリセリン脂肪酸エステル、液糖、水を含み、グリセリン脂肪酸エステルの融点以上に加熱して冷却しα型結晶にしたものであることも記載されている。 For example, Patent Document 2 describes a dough obtained by the post-flour method, in which 40 to 55 parts by weight of fats and oils, 300 to 360 parts by weight of whole eggs, and 15 to 30 parts of a foaming agent for confectionery are used with respect to 100 parts by weight of flour. Described is a sponge cake dough for chilled distribution roll cake containing 80 to 120 parts by weight of saccharides, 2 to 3 parts by weight of leavening agent, 0.7 to 3 parts by weight of thickening polysaccharide and 50 to 80 parts by weight of water. Has been done. Further, Patent Document 2 also describes that the foaming agent for confectionery contains glycerin fatty acid ester, liquid sugar, and water, and is heated to a temperature equal to or higher than the melting point of glycerin fatty acid ester and cooled to form α-type crystals. ing.
また、特許文献3には、油脂を含む高含泡性のケーキ生地を別立て法、共立て法で調整する際に、全組成物量に対して10〜90重量%の油脂が水中に乳化分散されてなる乳化油脂組成物であって、該乳化油脂組成物中に0.01〜5重量%のポリグリセリン脂肪酸エステル及び1.5〜4.5重量%の加工澱粉が含有されており、かつ5℃で流動能を維持することを特徴とするケーキ用乳化油脂組成物を使用することが記載されている。 Further, in Patent Document 3, when a cake dough having a high foam-containing property containing fats and oils is prepared by a separate standing method and a co-standing method, 10 to 90% by weight of fats and oils are emulsified and dispersed in water with respect to the total amount of the composition. The emulsified oil / fat composition is obtained by containing 0.01 to 5% by weight of polyglycerin fatty acid ester and 1.5 to 4.5% by weight of modified starch in the emulsified oil / fat composition. It is described that an emulsified oil / fat composition for cake is used, which is characterized by maintaining fluidity at 5 ° C.
しかしながら、特許文献2及び3のように乳化剤を用いると、ケーキ本来の自然な風味が損なわれるという問題があった。また最近、一部の消費者の間では、乳化剤を含む菓子が敬遠される場合があり、製造者は対応を求められることがあった。 However, when an emulsifier is used as in Patent Documents 2 and 3, there is a problem that the original natural flavor of the cake is impaired. Recently, some consumers have shunned confectionery containing emulsifiers, and manufacturers have been required to take action.
よって、本発明の目的は、実質的に乳化剤を含有させなくても、外観や食感に優れ、本来の自然な風味が感じられるケーキを後粉法によって安定して製造することができるケーキ生地用気泡安定剤、ケーキ生地及びケーキの製造方法、並びに菓子類の製造方法を提供することにある。 Therefore, an object of the present invention is a cake dough capable of stably producing a cake having an excellent appearance and texture and an original natural flavor by the post-flour method without substantially containing an emulsifier. It is an object of the present invention to provide a bubble stabilizer, a method for producing a cake dough and a cake, and a method for producing a confectionery.
本発明者らは、上記目的を達成するため鋭意研究した結果、ケーキ生地に特定のペクチンを含有させることで、後粉法により製造されるケーキ生地においても、安定した気泡を作ることができることを見出し、本発明を完成するに至った。 As a result of diligent research to achieve the above object, the present inventors have found that by adding a specific pectin to the cake dough, stable bubbles can be produced even in the cake dough produced by the post-powder method. We have found and completed the present invention.
すなわち、本発明の1つは、ゲル化性テストで200cP以上の粘度を示すペクチンを含有し、実質的に乳化剤を含有せず、後粉法によるケーキ製造に用いられるものであることを特徴とするケーキ生地用気泡安定剤を提供するものである。 That is, one of the present inventions is characterized in that it contains pectin having a viscosity of 200 cP or more in a gelling test, does not substantially contain an emulsifier, and is used for cake production by the post-powder method. Provided is an air bubble stabilizer for cake dough.
本発明のケーキ生地用気泡安定剤によれば、実質的に乳化剤を含有させなくても、安定した気泡を後粉法において作ることができるので、外観や食感に優れたケーキを得ることができる。また、実質的に乳化剤を含有しないので、本来の自然な風味が感じられるケーキを得ることができる。 According to the bubble stabilizer for cake dough of the present invention, stable bubbles can be produced by the post-powder method without substantially containing an emulsifier, so that a cake having an excellent appearance and texture can be obtained. it can. Moreover, since it does not contain an emulsifier substantially, it is possible to obtain a cake having an original natural flavor.
本発明のケーキ生地用気泡安定剤においては、前記ペクチンがゲル化性テストで2300cP以下の粘度を示すものであることが好ましい。 In the bubble stabilizer for cake dough of the present invention, it is preferable that the pectin exhibits a viscosity of 2300 cP or less in a gelling test.
本発明のもう1つは、糖類と、卵と、前記ケーキ生地用気泡安定剤とを含む第1原料を混合し、含気させる第1工程と、前記第1工程で得られた含気生地に、澱粉質原料粉を含有する第2原料を添加混合する第2工程と、を含むことを特徴とするケーキ生地の製造方法を提供するものである。 The other of the present invention is a first step of mixing and aerating a first raw material containing sugars, eggs, and a bubble stabilizer for cake dough, and an aerated dough obtained in the first step. The present invention provides a method for producing a cake dough, which comprises a second step of adding and mixing a second raw material containing a starchy raw material powder.
本発明のケーキ生地の製造方法においては、前記ケーキ生地中の前記ペクチンの含量が0.01〜0.3質量%となるように、前記ケーキ生地用気泡安定剤を添加することが好ましい。 In the method for producing a cake dough of the present invention, it is preferable to add the bubble stabilizer for the cake dough so that the content of the pectin in the cake dough is 0.01 to 0.3% by mass.
本発明のケーキ生地の製造方法においては、前記第1工程の後又は第2工程の後に、前記第1工程で得られた含気生地に油脂を添加混合する第3工程を含むことが好ましい。 In the method for producing a cake dough of the present invention, it is preferable to include a third step of adding and mixing fats and oils to the aerated dough obtained in the first step after the first step or the second step.
本発明のもう1つは、前記ケーキ生地の製造方法により製造されたケーキ生地を加熱処理して実質的に乳化剤を含有しないケーキを製造することを特徴とするケーキの製造方法を提供するものである。 Another aspect of the present invention is to provide a method for producing a cake, which comprises heat-treating a cake dough produced by the method for producing a cake dough to produce a cake containing substantially no emulsifier. is there.
本発明のもう1つは、前記方法により得られるケーキを用いて実質的に乳化剤を含有しない菓子類を製造することを特徴とする菓子類の製造方法を提供するものである。 Another aspect of the present invention is to provide a method for producing a confectionery, which comprises producing a confectionery containing substantially no emulsifier using the cake obtained by the above method.
本発明のケーキ生地用気泡安定剤によれば、ケーキ生地に実質的に乳化剤を含有させなくても、ペクチンによって安定した気泡を作ることができるので、外観や食感に優れた後粉法によって製造されたケーキを得ることができる。また、このケーキは実質的に乳化剤を含有しないので、本来の自然な風味を得ることができる。更に、実質的に乳化剤を含有させなくても、後粉法でも安定してケーキを製造できるので、大量生産が可能である。 According to the bubble stabilizer for cake dough of the present invention, stable bubbles can be created by pectin without substantially containing an emulsifier in the cake dough. You can get the cake produced. Moreover, since this cake contains substantially no emulsifier, the original natural flavor can be obtained. Further, since the cake can be stably produced by the post-powder method without substantially containing an emulsifier, mass production is possible.
また、本発明のケーキ生地の製造方法によれば、実質的に乳化剤を含有させなくても、安定した気泡を作ることができるので、外観や食感に優れた後粉法によるケーキを製造することができる。また、このケーキは実質的に乳化剤を含有しないので、本来の自然な風味が感じられるケーキを製造することができる。更に、後粉法で製造するので、食感に優れたケーキを安定的に生産することができる。 Further, according to the method for producing a cake dough of the present invention, stable bubbles can be produced even if an emulsifier is not substantially contained, so that a cake by a post-powder method having an excellent appearance and texture can be produced. be able to. Moreover, since this cake does not contain an emulsifier substantially, it is possible to produce a cake in which the original natural flavor can be felt. Further, since it is produced by the post-powder method, it is possible to stably produce a cake having an excellent texture.
本発明のケーキ生地用気泡安定剤は、後粉法によるケーキ製造に用いられ、ゲル化性テストで、200cP以上の粘度を示すペクチンを含有する。また、ケーキ生地用気泡安定剤は、好ましくは200cP以上2000cP以下、より好ましくは300cP以上1000cP以下、更に好ましくは300cP以上800cP以下の粘度を示すペクチンを含有する。 The bubble stabilizer for cake dough of the present invention is used for cake production by the post-powder method, and contains pectin having a viscosity of 200 cP or more in a gelling test. The bubble stabilizer for cake dough preferably contains pectin having a viscosity of 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 800 cP or less.
ペクチンの粘度がゲル化性テストで200cP未満であると、ケーキ生地に離水(自由水が生地からにじみ出ること)や脱泡を生じさせる傾向にあり、焼成により得られるケーキの内相が不均一になったり、ソフトさに欠ける食感となったりする傾向にある。 If the viscosity of the pectin is less than 200 cP in the gelling test, the cake dough tends to cause water separation (free water oozes out of the dough) and defoaming, and the internal phase of the cake obtained by baking becomes uneven. It tends to become soft and the texture lacks softness.
ペクチンの粘度がゲル化性テストで2000cPを超えると、焼成により得られるケーキがソフトさに欠ける食感となったり、くちゃついた食感となる傾向にある。 When the viscosity of pectin exceeds 2000 cP in the gelling test, the cake obtained by baking tends to have a texture lacking in softness or a crumpled texture.
また、本発明のケーキ生地用気泡安定剤に用いるペクチンは、その粘度がゲル化性テストで上記範囲にあるものであれば、1種類または2種以上のペクチンを組み合わせて用いることができる。 Further, as the pectin used for the bubble stabilizer for cake dough of the present invention, one kind or a combination of two or more kinds of pectin can be used as long as the viscosity is within the above range in the gelling property test.
本発明のケーキ生地用気泡安定剤は、実質的に乳化剤を含有しない。「実質的に乳化剤を含有しない」とは、ケーキ生地用気泡安定剤を製造する際に乳化剤を意図的に添加しないという意味であり、ケーキ生地用気泡安定剤を製造中又は保管中に不可避的に混入する微量の乳化剤を含んでいても構わない。 The bubble stabilizer for cake dough of the present invention contains substantially no emulsifier. "Substantially free of emulsifier" means that no emulsifier is intentionally added when producing a bubble stabilizer for cake dough, and it is inevitable during the production or storage of the bubble stabilizer for cake dough. It may contain a trace amount of emulsifier mixed in.
尚、後述するケーキ生地、ケーキ及び菓子類も実質的に乳化剤を含有しない。すなわち、上述のように、これらを製造する際に乳化剤が意図的に添加されないという意味であり、これらの製造中又は保管中に不可避的に混入する微量の乳化剤が含まれていても構わない。 The cake dough, cakes and confectionery described later also contain substantially no emulsifier. That is, as described above, it means that emulsifiers are not intentionally added during the production of these, and a small amount of emulsifiers that are inevitably mixed during the production or storage of these emulsifiers may be contained.
ここで、乳化剤としては、食品表示法に基づく食品表示基準において、乳化剤の一括名での表示が認められている添加物が挙げられ、特に、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、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、グリセリン有機酸脂肪酸エステル、ポリグルセリン縮合リシノレイン酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、レシチン(酵素処理レシチン、酵素分解レシチン、分別レシチンを含む)等が挙げられる。これらの乳化剤はそれぞれ特有の風味を有し、ケーキや菓子の本来の風味を損なう。 Here, examples of the emulsifier include additives that are permitted to be labeled with the collective name of the emulsifier in the food labeling standards based on the Food Labeling Law, and in particular, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and the like. Propropylene glycol fatty acid ester, sucrose fatty acid ester, glycerin organic acid fatty acid ester, polygluserin condensed ricinoleic acid ester, stearoyl calcium lactate, stearoyl lactate sodium, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin (enzyme-treated lecithin, Enzymatically decomposed lecithin, including fractionated lecithin) and the like. Each of these emulsifiers has a unique flavor and impairs the original flavor of cakes and confectionery.
一方で、一般的にケーキ生地、ケーキ、菓子類の原料として用いられる小麦粉や卵類、乳製品、油脂等に微量含有されるレシチンやモノアシルグリセロール、ジアシルグリセロールといった成分を含有する場合には、風味に悪影響を及ぼすことはない。これらは意図的に添加された物でなく不可避的に混入された場合に当たり、「実質的に乳化剤を含有しない」とみなすことができる。 On the other hand, when it contains components such as lecithin, monoacylglycerol, and diacylglycerol, which are generally used as raw materials for cake dough, cakes, and confectionery, and are contained in trace amounts in flour, eggs, dairy products, fats and oils, etc. It does not adversely affect the flavor. These can be regarded as "substantially free of emulsifiers" when they are unavoidably mixed rather than intentionally added.
本発明において、「実質的に乳化剤を含有しない」の具体的な基準としては、上記意図的に添加された乳化剤の含有量が、好ましくは0.05質量%以下、より好ましくは0.01質量%以下であることを意味している。 In the present invention, as a specific criterion of "substantially containing no emulsifier", the content of the intentionally added emulsifier is preferably 0.05% by mass or less, more preferably 0.01% by mass. It means that it is less than%.
本発明のケーキ生地用気泡安定剤は、ペクチン以外に、本発明の奏する効果を阻害しない範囲で、一般的にケーキ用気泡安定剤に使用される、その他の食品や食品添加物を含むことができる。 In addition to pectin, the bubble stabilizer for cake dough of the present invention may contain other foods and food additives generally used for the bubble stabilizer for cake, as long as the effect of the present invention is not impaired. it can.
このような成分としては、例えば、油脂、卵類、穀粉類、糖類、澱粉類、食物繊維、無機塩及び有機酸塩、乳製品、乳や卵、大豆由来のタンパク素材、その他各種食品素材全般、着香料、調味料等の呈味成分、グアーガムやキサンタンガム、タマリンドガムなどの増粘多糖類、加工澱粉、メチルセルロースやカルボキシメチルセルロース、ヒドロキシプロピルメチルセルロースなどのセルロースエーテル類、酸化防止剤、着色料、保存料、pH調整剤等を挙げることができる。 Such ingredients include, for example, fats and oils, eggs, grains, sugars, starches, dietary fiber, inorganic salts and organic acid salts, dairy products, milk and eggs, soybean-derived protein materials, and various other food materials in general. , Flavoring ingredients such as flavoring agents and seasonings, thickening polysaccharides such as guar gum, xanthan gum and tamarind gum, processed starch, cellulose ethers such as methyl cellulose, carboxymethyl cellulose and hydroxypropyl methyl cellulose, antioxidants, coloring agents, storage Agents, pH adjusters, etc. can be mentioned.
また、ケーキ生地用気泡安定剤は、その形態は問わないが、例えば、粉末のペクチンを用いることができ、ペクチンを溶媒に溶解させて水溶液としたものを用いることができ、さらに油脂を含有した乳化物を用いることができ、また乾燥させて粉末としたものを用いることができる。 The form of the bubble stabilizer for cake dough is not limited, but for example, powdered pectin can be used, pectin can be dissolved in a solvent to form an aqueous solution, and fats and oils are further contained. An emulsion can be used, and a dried powder can be used.
本発明のケーキ生地用気泡安定剤は、後粉法で製造されるケーキに用いられる。後粉法は、穀粉類を除く主原料を混合し、次いで残余の穀粉類を混合することによりケーキ生地を製造する方法、すなわちケーキの製造方法である。 The bubble stabilizer for cake dough of the present invention is used for cakes produced by the post-powder method. The after-flour method is a method for producing a cake dough by mixing the main raw materials excluding the flours and then mixing the residual flours, that is, a method for producing a cake.
ケーキ生地の主原料としては、全卵、卵黄、卵白等の卵類、小麦粉、薄力粉、中力粉、米粉等の穀紛類、上白糖、グラニュー糖、粉糖等の糖類、コーン油、大豆油、菜種油、パーム油、乳脂肪、バター等の油脂、生乳、牛乳、脱脂乳等の乳製品、コーンスターチ、タピオカ澱粉、甘藷澱粉等の澱粉類、チョコレート、ココアパウダー、アーモンドプードル、ベーキングパウダー等の膨張剤、キサンタンガム、グアーガム等の増粘多糖類が挙げられる。本発明においては、卵類、穀粉類が必須の原料である。 The main raw materials for cake dough are eggs such as whole eggs, egg yolks and egg whites, grain powders such as wheat flour, leavening powder, medium-strength flour and rice flour, sugars such as fine white sugar, granulated sugar and powdered sugar, corn oil, and large Soybean oil, rapeseed oil, palm oil, milk fat, butter and other fats and oils, raw milk, milk, defatted milk and other dairy products, cornstarch, tapioca starch, sweet potato starch and other starches, chocolate, cocoa powder, almond poodle, baking powder, etc. Examples thereof include thickening polysaccharides such as leavening agent, xanthan gum and guar gum. In the present invention, eggs and flours are essential raw materials.
ここで、糖類、卵及びケーキ生地用気泡安定剤は、第1原料に相当する。また、穀粉類及び澱粉類は、澱粉質原料粉、すなわち第2原料に相当する。 Here, sugars, egg and bubble stabilizers for cake dough correspond to the first raw material. Further, the flours and starches correspond to starchy raw material powders, that is, second raw materials.
卵は、澱粉質原料粉100質量部に対して、好ましくは120〜250質量部添加することができる。卵の添加量が少ないと起泡しづらくなり、気泡の安定性も低下するが、本発明の気泡安定剤を用いることにより、卵の量が澱粉質原料粉100質量部に対して120〜170質量部、好ましくは130〜160質量部であったとしても、生地の気泡が安定し、外観や食感に優れた後粉法によるケーキを製造することができる。 Eggs can be preferably added in an amount of 120 to 250 parts by mass with respect to 100 parts by mass of starchy raw material flour. If the amount of egg added is small, it becomes difficult to foam and the stability of air bubbles decreases, but by using the air bubble stabilizer of the present invention, the amount of eggs is 120 to 170 with respect to 100 parts by mass of starchy raw material flour. Even if it is by mass, preferably 130 to 160 parts by mass, the bubbles of the dough are stable, and a cake by the post-flour method having excellent appearance and texture can be produced.
また、上記卵類としては、割卵でも液卵でも使用することができ、また、殺菌、凍結、加塩、加糖等の前処理の有無にかかわらず使用することができる。 Further, as the above-mentioned eggs, either cracked eggs or liquid eggs can be used, and can be used regardless of the presence or absence of pretreatment such as sterilization, freezing, salting and sugaring.
また、上記卵類は前述のとおり全卵、卵黄、卵白を用いることができるが、好ましくは全卵を用いることができる。 Further, as the above-mentioned eggs, whole eggs, egg yolks and egg whites can be used as described above, but whole eggs can be preferably used.
ケーキ生地の副原料としては、イースト、酸化防止剤、pH調整剤、着色料、香料、ナチュラルチーズ、プロセスチーズ等のチーズ類、アルコール、フルーツ、野菜、ハーブ、スパイス、食塩、保存料、ビタミン、カルシウム、蛋白質、アミノ酸等が挙げられる。 As auxiliary ingredients for cake dough, yeast, antioxidants, pH regulators, colorants, flavors, natural cheese, processed cheese and other cheeses, alcohol, fruits, vegetables, herbs, spices, salt, preservatives, vitamins, etc. Examples include calcium, protein, amino acid and the like.
本発明のケーキ生地の製造方法は、糖類と、卵と、前記ケーキ生地用気泡安定剤とを含む第1原料を混合し、含気させる第1工程と、前記第1工程で得られた含気生地に、澱粉質原料粉を含有する第2原料を添加混合する第2工程と、を含むことを特徴とする。 The method for producing a cake dough of the present invention includes a first step of mixing and aerating a first raw material containing sugars, eggs, and a bubble stabilizer for cake dough, and a first step of aerating the cake dough. It is characterized by including a second step of adding and mixing a second raw material containing a starchy raw material powder to the ki dough.
また、本発明のケーキ製造方法においては、前記第1工程の後又は第2工程の後に、前記含気生地に油脂を添加混合する第3工程を含むことが好ましい。 Further, in the cake manufacturing method of the present invention, it is preferable to include a third step of adding and mixing fats and oils to the aerated dough after the first step or the second step.
第1工程では、材料を均一に混合することができるミキサー等を用いて、糖類、卵及びケーキ生地用気泡安定剤を含む第1原料を混合し、含気させて、含気生地を得る。用いるミキサーとしては、特に限定されないが、縦型ミキサー、横型ミキサー、スラリーミキサー、加圧式ミキサー等を用いることができる。 In the first step, a first raw material containing sugars, eggs and a bubble stabilizer for cake dough is mixed and aerated to obtain an aerated dough using a mixer or the like capable of uniformly mixing the ingredients. The mixer to be used is not particularly limited, but a vertical mixer, a horizontal mixer, a slurry mixer, a pressurized mixer and the like can be used.
ケーキ生地用気泡安定剤の添加量は、最終的に得られるケーキ生地中のペクチンの含量が、好ましくは0.01〜0.3質量%、より好ましくは0.03〜0.3質量%、更に好ましくは0.05〜0.3質量%、最も好ましくは0.10〜0.25質量%となるように定められるとよい。 The amount of the bubble stabilizer for cake dough added is such that the content of pectin in the finally obtained cake dough is preferably 0.01 to 0.3% by mass, more preferably 0.03 to 0.3% by mass. More preferably, it is set to be 0.05 to 0.3% by mass, and most preferably 0.1 to 0.25% by mass.
言い換えれば、本発明のケーキ生地は、好ましくは0.01〜0.3質量%、より好ましくは0.03〜0.3質量%、更に好ましくは0.05〜0.3質量%、最も好ましくは0.10〜0.25質量%のペクチンを含有する。 In other words, the cake dough of the present invention is preferably 0.01 to 0.3% by mass, more preferably 0.03 to 0.3% by mass, still more preferably 0.05 to 0.3% by mass, most preferably. Contains 0.10 to 0.25% by mass of pectin.
ペクチンの添加量や含有量が0.01質量%未満であると、生地中の気泡が安定せずに脱泡したり、生地が離水や分離したりする要因となる。その結果、生地を加熱処理することにより得られたケーキの内相が不均一となったり、ソフトさに欠ける食感となる傾向にある。また、ペクチンの添加量や含有量が0.3質量%を超えると、生地を加熱処理することにより得られたケーキがくちゃついた食感となる傾向にある。 If the amount or content of pectin added is less than 0.01% by mass, air bubbles in the dough may become unstable and defoam, or the dough may separate or separate from water. As a result, the internal phase of the cake obtained by heat-treating the dough tends to be non-uniform, or the texture tends to lack softness. Further, when the addition amount or content of pectin exceeds 0.3% by mass, the cake obtained by heat-treating the dough tends to have a crumpled texture.
第3工程は、本発明の好ましい態様において、第1工程又は第2工程の後に行われる。尚、第1工程において、第1原料に油脂を添加することにより、第3工程を第1工程において行うようにしてもよい。また、第3工程を例えば第1工程の後、及び、第2工程の後に行うなど、複数回に分けて行うようにしてもよい。中でも好ましくは、第3工程は、第2工程の後に行われるとよい。 The third step is performed after the first step or the second step in a preferred embodiment of the present invention. In the first step, the third step may be performed in the first step by adding fats and oils to the first raw material. Further, the third step may be performed in a plurality of times, for example, after the first step and after the second step. Above all, preferably, the third step is performed after the second step.
本発明のケーキは、ケーキ生地を目的にあったケーキ型に流し入れたり、鉄板上に一定の厚さとなるように流し入れたりして、オーブンや蒸し器で加熱処理等することによって製造することができる。 The cake of the present invention can be produced by pouring the cake dough into a cake mold suitable for the purpose or pouring it onto an iron plate to a certain thickness and heat-treating it in an oven or a steamer.
こうして得られるケーキとしては、スポンジケーキ(シフォンケーキ、バタースポンジ、カステラ、エンゼルケーキ等)、バウムクーヘン、生地をホイップするタイプの蒸しケーキ等が挙げられる。 Examples of the cake thus obtained include sponge cakes (chiffon cakes, butter sponge cakes, castella cakes, angel food cakes, etc.), Baumkuchen, and steamed cakes of the type in which the dough is whipped.
本発明の菓子類は、上記ケーキに、例えばクリーム類(生クリーム、ホイップクリーム、バタークリーム、カスタードクリーム等)、バター、ジャム、及び果物等を挟んだり載せたりして、得ることができる。この場合、ケーキ以外の原料も実質的に乳化剤を含まないことが好ましく、また、本発明の菓子類の10質量%以上が上記ケーキであることが好ましい。 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 the raw materials other than the cake do not substantially contain an emulsifier, and it is preferable that 10% by mass or more of the confectionery of the present invention is the cake.
本発明の菓子類は、上記ケーキ以外のケーキを併せて用いても構わないが、上記ケーキ以外のケーキも実質的に乳化剤を含まないことが好ましい。また、使用するケーキの50質量%以上が上記ケーキであることが好ましい。 The confectionery of the present invention may be used in combination with cakes other than the above cakes, but it is preferable that cakes other than the above cakes also contain substantially no emulsifier. Moreover, it is preferable that 50% by mass or more of the cake to be used is the above-mentioned cake.
以下、実施例を挙げて本発明を更に具体的に説明するが、これらの実施例は本発明を何ら限定するものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but these examples do not limit the present invention in any way.
1.ゲル化性テスト及び離水テスト
(1)ゲル化性テスト
100mL容量の蓋付きのプラスチック容器に、表1に示した4質量%のペクチンA〜Hの溶液8g及び蒸留水32mLを入れて攪拌した。これに上白糖40g加え、攪拌して溶解した。更に、これに0.014mol/L塩化カルシウム溶液20mLを加えて、ボルテックスミキサーを用いて最高速で30秒間攪拌した。この混合物を25℃の温水槽で10分間保持した後、再度ボルテックスミキサーの最高速で30秒間攪拌した。内容物について、ブルックフィールド粘度計(No.2スピンドル)を用いて、60rpmで粘度を測定した。
1. 1. Gelling property test and water separation test (1) Gelling property test 8 g of the 4 mass% pectin A to H solution shown in Table 1 and 32 mL of distilled water were placed in a plastic container with a 100 mL capacity lid and stirred. 40 g of fine white sugar was added thereto, and the mixture was stirred and dissolved. Further, 20 mL of a 0.014 mol / L calcium chloride solution was added thereto, and the mixture was stirred at the maximum speed for 30 seconds using a vortex mixer. The mixture was held in a warm water tank at 25 ° C. for 10 minutes and then stirred again at the maximum speed of a vortex mixer for 30 seconds. The contents were viscous measured at 60 rpm using a Brookfield viscometer (No. 2 spindle).
ただし、ペクチンH(OB700SB)は粘度が高いため、No.2スピンドルの代わりに、S4スピンドルを用いて測定した。 However, since pectin H (OB700SB) has a high viscosity, No. The measurement was performed using the S4 spindle instead of the 2-spindle.
なお、同様に、一般的にケーキ用気泡安定剤として用いられているキサンタンガム、グアーガムについても4質量%水溶液の調製を試みたが、粉末が十分に水に分散せず、ペクチンA〜Hと同条件でのゲル化性テストを行うことはできなかった。 Similarly, for xanthan gum and guar gum, which are generally used as air bubble stabilizers for cakes, an attempt was made to prepare a 4% by mass aqueous solution, but the powder was not sufficiently dispersed in water and was the same as pectins A to H. It was not possible to perform a gelling test under the conditions.
(2)離水テスト
5コートのミキサーボウルに、4質量%のペクチンA〜Hの溶液20g、蒸留水20g、上白糖240g、及び殺菌卵280g(20℃)を投入し、ホバートミキサーで3速で2分間、2速で5分間攪拌し、起泡させた。このうち200gを500mLの分液漏斗に入れ、25℃の雰囲気化に放置し、30分後、60分後に離水しているか確認した。
(2) Water separation test 20 g of 4 mass% pectin A to H solution, 20 g of distilled water, 240 g of fine white sugar, and 280 g of sterilized egg (20 ° C.) were put into a 5-coated mixer bowl, and the hovert mixer was used at 3 speed. The mixture was stirred for 2 minutes at 2nd speed for 5 minutes to cause foaming. Of these, 200 g was placed in a 500 mL separatory funnel and left in an atmosphere of 25 ° C., and it was confirmed whether the water was separated after 30 minutes and 60 minutes.
又、蒸留水40gに0.8gのキサンタンガム、又はグアーガムを混合、分散(十分でない)させ、上白糖240g、及び殺菌卵280g(20℃)を投入し、同様の手順で離水テストを行った。 Further, 0.8 g of xanthan gum or guar gum was mixed and dispersed (not sufficient) in 40 g of distilled water, 240 g of fine white sugar and 280 g (20 ° C.) of sterilized eggs were added, and a water separation test was conducted in the same procedure.
(3)結果
結果を表1に示した。離水テストで、離水を目視で確認できたものを×、離水を目視で確認できなかったものを○とした。
(3) Results The results are shown in Table 1. In the water separation test, those for which water separation could be visually confirmed were marked with x, and those for which water separation could not be visually confirmed were marked with ○.
なお、表1におけるペクチンA〜Hは、下記のものである。
ペクチンA(商品名「121-J SLOW SET」、CP Kelco社)
ペクチンB(商品名「AYD5110SB」、Cargill社)
ペクチンC(商品名「AF701」、H&F社)
ペクチンD(商品名「CF010」、H&F社)
ペクチンE(商品名「LC810」、ダニスコ社)
ペクチンF(商品名「OF645C」、Cargill社)
ペクチンG(商品名「OF445C」、Cargill社)
ペクチンH(商品名「OB700SB」、Cargill社)
表1にあるように、キサンタンガムや、グアーガムや、ゲル化性が200cP未満であるペクチンA,Bを使用した場合、ゲル化性が200cP以上のペクチンC〜Hと比較して、離水しやすいことがわかった。
The pectins A to H in Table 1 are as follows.
Pectin A (trade name "121-J SLOW SET", CP Kelco)
Pectin B (trade name "AYD5110SB", Cargill)
Pectin C (trade name "AF701", H & F)
Pectin D (trade name "CF010", H & F)
Pectin E (trade name "LC810", Danisco)
Pectin F (trade name "OF645C", Cargill)
Pectin G (trade name "OF445C", Cargill)
Pectin H (trade name "OB700SB", Cargill)
As shown in Table 1, when xanthan gum, guar gum, or pectins A and B having a gelling property of less than 200 cP are used, water separation is easier than that of pectins C to H having a gelling property of 200 cP or more. I understood.
ゲル化性が200cP以上であるペクチンC〜Hを使用した場合、離水は30分後にもおこらず、300cP以上のペクチンD〜Hを使用した場合、離水は60分後にもおこらないことがわかった。 It was found that when pectins C to H having a gelling property of 200 cP or more were used, water separation did not occur even after 30 minutes, and when pectins D to H having a gelling property of 300 cP or more were used, water separation did not occur even after 60 minutes. ..
2.ケーキ生地及びケーキの製造
(1)ケーキ生地及びケーキの製造
(比較例1)
下記表2に示す配合1の原料を用いて、後粉法によりケーキ生地を作成し、このケーキ生地を用いてスポンジケーキを製造した。なお、表2のうち全卵及び上白糖を第1原料とし、薄力粉及びベーキングパウダーを第2原料、液状油(商品名「咲味油」、月島食品工業製)を第3原料とした。水は第2原料を添加した後、第3原料を添加する前に添加した。
2. Manufacture of cake dough and cake (1) Manufacture of cake dough and cake (Comparative Example 1)
A cake dough was prepared by the post-powder method using the raw materials of Formulation 1 shown in Table 2 below, and a sponge cake was produced using this cake dough. In Table 2, whole eggs and white sugar were used as the first raw material, soft flour and baking powder were used as the second raw material, and liquid oil (trade name "Sakami oil", manufactured by Tsukishima Food Industry Co., Ltd.) was used as the third raw material. Water was added after the second raw material was added and before the third raw material was added.
配合1
具体的には、第1原料の全卵、上白糖を20コートのミキサーボールに入れ、縦型ミキサー(愛工舎製)でワイヤーホイッパーを用いて高速にてホイップを行い、比重を0.35に調整した。次いで、低速で撹拌しながら、第2原料の薄力粉とベーキングパウダー、水、第3原料の液状油を順次前記のミキサーボールに添加し、比較例1のケーキ生地を得た。第2原料、水、第3原料を添加する際には、これらを添加するのに要する時間を60秒以内とした。
Formulation 1
Specifically, put whole eggs and white sugar as the first raw material in a 20-coated mixer bowl and whip them at high speed using a wire whipper with a vertical mixer (manufactured by Aikosha) to reduce the specific gravity to 0.35. It was adjusted. Next, while stirring at a low speed, the second raw material, the baking powder, the baking powder, the water, and the third raw material, the liquid oil, were sequentially added to the mixer bowl to obtain the cake dough of Comparative Example 1. When the second raw material, water, and the third raw material were added, the time required for adding them was set to 60 seconds or less.
更に、このケーキ生地の最終比重を測定した後、6号デコ型に350g流し入れてオーブンで170℃で35分前後焼成し、比較例1のスポンジケーキを得た。 Further, after measuring the final gravity of the cake dough, 350 g of the cake dough was poured into a No. 6 deco mold and baked in an oven at 170 ° C. for about 35 minutes to obtain a sponge cake of Comparative Example 1.
(比較例2〜7)
下記表3に示す配合2の原料を用いて、後粉法によりケーキ生地を作成し、このケーキ生地を用いてスポンジケーキを製造した。なお、表3のうち全卵、上白糖及び増粘剤を第1原料とし、薄力粉及びベーキングパウダーを第2原料、液状油を第3原料とした。増粘剤としては、下記のものを用いた。水は第2原料を添加した後、第3原料を添加する前に添加した。
比較例2:キサンタンガム
比較例3:グアーガム
比較例4:グルコマンナン
比較例5:ローカストビーンガム
比較例6:ジェランガム
比較例7:ゼラチン
(Comparative Examples 2 to 7)
A cake dough was prepared by the post-powder method using the raw materials of Formulation 2 shown in Table 3 below, and a sponge cake was produced using this cake dough. In Table 3, whole eggs, white sugar and thickener were used as the first raw material, cake flour and baking powder were used as the second raw material, and liquid oil was used as the third raw material. The following thickeners were used. Water was added after the second raw material was added and before the third raw material was added.
Comparative Example 2: Xanthan Gum Comparative Example 3: Guar Gum Comparative Example 4: Glucomannan Comparative Example 5: Locust Bean Gum Comparative Example 6: Gellan Gum Comparative Example 7: Gelatin
配合2
具体的には、第1原料のうち、増粘剤及び上白糖を混合した後、全卵と一緒に20コートのミキサーボールに入れ、縦型ミキサーでワイヤーホイッパーを用いて高速にてホイップを行い、比重を0.35に調整した。次いで、低速で撹拌しながら、第2原料の薄力粉とベーキングパウダー、水、第3原料の液状油を順次前記のミキサーボールに添加し、比較例2〜7のケーキ生地を得た。第2原料、水、第3原料を添加する際には、これらを添加するのに要する時間を60秒以内とした。
Formulation 2
Specifically, among the first raw materials, after mixing the thickener and white sugar, put them in a 20-coated mixer ball together with whole eggs, and whip them at high speed using a wire whipper with a vertical mixer. , The specific gravity was adjusted to 0.35. Next, while stirring at a low speed, the second raw material, the baking powder, the baking powder, the water, and the third raw material, the liquid oil, were sequentially added to the mixer balls to obtain the cake doughs of Comparative Examples 2 to 7. When the second raw material, water, and the third raw material were added, the time required for adding them was set to 60 seconds or less.
更に、これらのケーキ生地の最終比重を測定した後、6号デコ型に350g流し入れてオーブンで170℃で35分前後焼成し、それぞれの増粘剤に対応する比較例2〜7のスポンジケーキを得た。 Further, after measuring the final gravity of these cake doughs, 350 g of the cake dough was poured into a No. 6 deco mold and baked in an oven at 170 ° C. for about 35 minutes to obtain sponge cakes of Comparative Examples 2 to 7 corresponding to the respective thickeners. Obtained.
(比較例8,9、実施例1〜3,5,7,8)
表4に示す配合3の原料を用いて、後粉法によりケーキ生地を作成し、このケーキ生地を用いてスポンジケーキを製造した。なお、表4のうち全卵、上白糖及び4%ペクチン液を第1原料とし、薄力粉及びベーキングパウダーを第2原料、液状油を第3原料とした。4%ペクチン液としては、下記のものを用いた。水は第2原料を添加した後、第3原料を添加する前に添加した。
比較例8:ペクチンA(商品名「121-J SLOW SET」、CP Kelco社)
比較例9:ペクチンB(商品名「AYD5110SB」、Cargill社)
実施例1:ペクチンC(商品名「AF701」、H&F社)
実施例2:ペクチンD(商品名「CF010」、H&F社)
実施例3:ペクチンE(商品名「LC810」、ダニスコ社)
実施例5:ペクチンF(商品名「OF645C」、Cargill社)
実施例7:ペクチンG(商品名「OF445C」、Cargill社)
実施例8:ペクチンH(商品名「OB700SB」、Cargill社)
(Comparative Examples 8, 9, Examples 1-3, 5, 7, 8)
A cake dough was prepared by the post-powder method using the raw materials of Formulation 3 shown in Table 4, and a sponge cake was produced using this cake dough. In Table 4, whole eggs, white sugar and 4% pectin solution were used as the first raw material, soft flour and baking powder were used as the second raw material, and liquid oil was used as the third raw material. The following was used as the 4% pectin solution. Water was added after the second raw material was added and before the third raw material was added.
Comparative Example 8: Pectin A (trade name "121-J SLOW SET", CP Kelco)
Comparative Example 9: Pectin B (trade name "AYD5110SB", Cargill)
Example 1: Pectin C (trade name "AF701", H & F)
Example 2: Pectin D (trade name "CF010", H & F)
Example 3: Pectin E (trade name "LC810", Danisco)
Example 5: Pectin F (trade name "OF645C", Cargill)
Example 7: Pectin G (trade name "OF445C", Cargill)
Example 8: Pectin H (trade name "OB700SB", Cargill)
配合3
具体的には、第1原料の全卵、上白糖、4%ペクチン液を20コートのミキサーボールに入れ、縦型ミキサーでワイヤーホイッパーを用いて高速にてホイップを行い、比重を0.35に調整した。次いで、低速で撹拌しながら、第2原料の薄力粉とベーキングパウダー、水、第3原料の液状油を順次前記のミキサーボールに添加し、比較例8,9、実施例1〜3,5,7,8のケーキ生地を得た。第2原料、水、第3原料を添加する際には、これらを添加するのに要する時間を60秒以内とした。
Formulation 3
Specifically, the first raw material, whole egg, white sugar, and 4% pectin solution were put into a 20-coated mixer ball, and whipping was performed at high speed using a wire whipper with a vertical mixer to reduce the specific gravity to 0.35. It was adjusted. Next, while stirring at a low speed, the second raw material, the cake flour, the baking powder, the water, and the third raw material, the liquid oil, were sequentially added to the mixer balls, and Comparative Examples 8 and 9, Examples 1 to 3, 5 and 7. , 8 cake doughs were obtained. When the second raw material, water, and the third raw material were added, the time required for adding them was set to 60 seconds or less.
更に、これらのケーキ生地の最終比重を測定した後、6号デコ型に350g流し入れてオーブンで170℃で35分前後焼成し、それぞれのペクチンに対応する比較例8,9、実施例1〜3,5,7,8のスポンジケーキを得た。 Further, after measuring the final gravity of these cake doughs, 350 g of the cake dough was poured into a No. 6 deco mold and baked in an oven at 170 ° C. for about 35 minutes. , 5, 7, 8 sponge cakes were obtained.
(実施例4)
表5に示す配合4の原料を用いて、後粉法によりケーキ生地を作成し、このケーキ生地を用いてスポンジケーキを製造した。なお、表4のうち全卵、上白糖及び4%ペクチン液を第1原料とし、薄力粉及びベーキングパウダーを第2原料、液状油を第3原料とした。4%ペクチン液としては、下記のものを用いた。水は第2原料を添加した後、第3原料を添加する前に添加した。
実施例4:ペクチンF(商品名「OF645C」、Cargill社)
(Example 4)
A cake dough was prepared by the post-powder method using the raw materials of Formulation 4 shown in Table 5, and a sponge cake was produced using this cake dough. In Table 4, whole eggs, white sugar and 4% pectin solution were used as the first raw material, soft flour and baking powder were used as the second raw material, and liquid oil was used as the third raw material. The following was used as the 4% pectin solution. Water was added after the second raw material was added and before the third raw material was added.
Example 4: Pectin F (trade name "OF645C", Cargill)
配合4
具体的には、第1原料の全卵、上白糖、4%ペクチン液を20コートのミキサーボールに入れ、縦型ミキサーでワイヤーホイッパーを用いて高速にてホイップを行い、比重を0.35に調整した。次いで、低速で撹拌しながら、第2原料の薄力粉とベーキングパウダー、水、第3原料の液状油を順次前記のミキサーボールに添加し、実施例4のケーキ生地を得た。第2原料、水、第3原料を添加する際には、これらを添加するのに要する時間を60秒以内とした。
Formulation 4
Specifically, the first raw material, whole egg, white sugar, and 4% pectin solution were put into a 20-coated mixer ball, and whipping was performed at high speed using a wire whipper with a vertical mixer to reduce the specific gravity to 0.35. It was adjusted. Next, while stirring at a low speed, the second raw material, baking powder, water, and the third raw material, liquid oil, were sequentially added to the mixer bowl to obtain the cake dough of Example 4. When the second raw material, water, and the third raw material were added, the time required for adding them was set to 60 seconds or less.
更に、これらのケーキ生地の最終比重を測定した後、6号デコ型に350g流し入れてオーブンで170℃で35分前後焼成し、実施例4のスポンジケーキを得た。 Further, after measuring the final specific gravities of these cake doughs, 350 g was poured into a No. 6 deco mold and baked in an oven at 170 ° C. for about 35 minutes to obtain a sponge cake of Example 4.
(実施例6)
表6に示す配合5の原料を用いて、後粉法によりケーキ生地を作成し、このケーキ生地を用いてスポンジケーキを製造した。なお、表6のうち全卵、上白糖及び4%ペクチン液を第1原料とし、薄力粉及びベーキングパウダーを第2原料、液状油を第3原料とした。4%ペクチン液としては、下記のものを用いた。水は第2原料を添加した後、第3原料を添加する前に添加した。
実施例6:ペクチンF(商品名「OF645C」、Cargill社)
(Example 6)
A cake dough was prepared by the post-powder method using the raw materials of Formulation 5 shown in Table 6, and a sponge cake was produced using this cake dough. In Table 6, whole eggs, white sugar and 4% pectin solution were used as the first raw material, soft flour and baking powder were used as the second raw material, and liquid oil was used as the third raw material. The following was used as the 4% pectin solution. Water was added after the second raw material was added and before the third raw material was added.
Example 6: Pectin F (trade name "OF645C", Cargill)
配合5
具体的には、第1原料の全卵、上白糖、4%ペクチン液を20コートのミキサーボールに入れ、縦型ミキサーでワイヤーホイッパーを用いて高速にてホイップを行い、比重を0.35に調整した。次いで、低速で撹拌しながら、第2原料の薄力粉とベーキングパウダー、水、第3原料の液状油を順次前記のミキサーボールに添加し、実施例6のケーキ生地を得た。第2原料、水、第3原料を添加する際には、これらを添加するのに要する時間を60秒以内とした。
Formulation 5
Specifically, the first raw material, whole egg, white sugar, and 4% pectin solution were put into a 20-coated mixer ball, and whipping was performed at high speed using a wire whipper with a vertical mixer to reduce the specific gravity to 0.35. It was adjusted. Next, while stirring at a low speed, the second raw material, the baking powder, the baking powder, the water, and the third raw material, the liquid oil, were sequentially added to the mixer bowl to obtain the cake dough of Example 6. When the second raw material, water, and the third raw material were added, the time required for adding them was set to 60 seconds or less.
更に、これらのケーキ生地の最終比重を測定した後、6号デコ型に350g流し入れてオーブンで170℃で35分前後焼成し、実施例6のスポンジケーキを得た。 Further, after measuring the final specific gravities of these cake doughs, 350 g was poured into a No. 6 deco mold and baked in an oven at 170 ° C. for about 35 minutes to obtain a sponge cake of Example 6.
(2)評価
比較例1〜9、実施例1〜8の配合系(配合1〜5)は、小麦粉100質量部に対して全卵を140質量部配合しており、起泡に寄与する全卵の量が少ないため、通常、起泡剤等を使用しない場合には気泡が安定しない配合系である。
(2) Evaluation In the compounding systems of Comparative Examples 1 to 9 and Examples 1 to 8 (formulations 1 to 5), 140 parts by mass of whole eggs were mixed with 100 parts by mass of wheat flour, which contributed to foaming. Since the amount of eggs is small, the bubbles are usually not stable when a foaming agent or the like is not used.
上記で得たケーキの焼成前の生地について、脱泡の有無、分離の状態について評価した。脱泡の有無については、生地表面の脱泡による穴の有無を観察し、「脱泡がみられない」ものについて〇、「わずかに脱泡がみられる」ものについて△、「明らかな脱泡がみられる」ものについて×とした。分離の状態については、生地表面を観察し、「分離のみられない」ものについて○、「分離がわずかにみられる」ものについて△、「明らかな分離がみられる」ものについて×とした。 The dough before baking of the cake obtained above was evaluated for the presence or absence of defoaming and the state of separation. Regarding the presence or absence of defoaming, observe the presence or absence of holes due to defoaming on the surface of the fabric, and for those with "no defoaming" 〇, for those with "slight defoaming" △, "clear defoaming" "I can see it" was marked with x. Regarding the state of separation, the surface of the fabric was observed, and those that were "not separated" were marked with ◯, those with "slight separation" were marked with Δ, and those with "clear separation" were marked with x.
また、上記得たケーキ(焼成後)について、ボリュームを体積測定器(商品名「Volscan profiler 600」、Stable Micro Systems製)により、食感(ソフトさ、くちゃつき)については官能試験により評価した。官能試験は、訓練されたパネル10名がケーキを食べ、以下の基準で評価して点数をつけ、10名の平均点を求めた。 In addition, the volume of the obtained cake (after baking) was evaluated by a volume measuring device (trade name "Volscan profiler 600", manufactured by Stable Micro Systems), and the texture (softness, fluffiness) was evaluated by a sensory test. .. In the sensory test, 10 trained panels ate the cake and evaluated and scored according to the following criteria, and the average score of the 10 people was calculated.
(ソフトさ)
−2点:比較例1よりもかなり劣る
−1点:比較例1より劣る
0点:比較例1と同等
1点:比較例1よりもソフト
2点:比較例1よりもかなりソフト
(くちゃつき)
−2点:比較例1よりもかなりくちゃつく
−1点:比較例1よりくちゃつく
0点:比較例1と同等
1点:比較例1よりもくちゃつかない
2点:比較例1よりもかなりくちゃつかない
(3)結果
結果を表7に示した。
(Softness)
-2 points: considerably inferior to Comparative Example 1 -1 point: Inferior to Comparative Example 1 0 points: Equivalent to Comparative Example 1 1 point: Softer than Comparative Example 1 2 points: Much softer than Comparative Example 1 luck)
-2 points: Much more fluttering than Comparative Example 1-1 point: Crumpling than Comparative Example 1 0 points: Equivalent to Comparative Example 1 1 point: Not fluttering more than Comparative Example 1 2 points: Comparative Example 1 (3) Results The results are shown in Table 7.
(3−1)生地における脱泡の有無及び分離の状態について
表7に示されるように、気泡安定剤を使用しない生地(比較例1)、ローカストビーンガムを用いた生地(比較例5)及びゲル化性が200cP未満であるペクチンA,Bを使用した生地(比較例8,9)では、明らかな脱泡や分離がみられるものであった。
(3-1) Presence or absence of defoaming and separation state in the dough As shown in Table 7, a dough that does not use a bubble stabilizer (Comparative Example 1), a dough that uses locust bean gum (Comparative Example 5), and a dough. In the dough using pectins A and B having a gelling property of less than 200 cP (Comparative Examples 8 and 9), clear defoaming and separation were observed.
キサンタンガムを使用した生地(比較例2)、グアーガムを使用した生地(比較例3)、グルコマンナンを使用した生地(比較例4)、ジェエランガムを使用した生地(比較例6)及びゼラチンを使用した生地(比較例7)では、分離はみられないものの明らかな脱泡がみられた。 Dough using xanthan gum (Comparative Example 2), Dough using guar gum (Comparative Example 3), Dough using glucomannan (Comparative Example 4), Dough using Jaelan gum (Comparative Example 6) and Dough using gelatin In (Comparative Example 7), although separation was not observed, clear defoaming was observed.
これに対して、ゲル化性が200cP以上であるペクチンC,D,E,F,G,H(実施例1〜8)を使用した生地では、脱泡や分離の状態はわずかにみられるものか、みられないものであった。 On the other hand, in the dough using pectins C, D, E, F, G and H (Examples 1 to 8) having a gelling property of 200 cP or more, defoaming and separation states are slightly observed. It was something I couldn't see.
(3−2)ケーキの食感について
キサンタンガムを使用した生地(比較例2)、グアーガムを使用した生地(比較例3)及びグルコマンナンを使用した生地(比較例4)では、くちゃつきが感じられるか、ややくちゃつく傾向がみられた。
(3-2) Texture of cake The dough using xanthan gum (Comparative Example 2), the dough using guar gum (Comparative Example 3), and the dough using glucomannan (Comparative Example 4) feel fluffy. There was a tendency to be flirted or flirted.
気泡安定剤を使用しない生地(比較例1)、ローカストビーンガムを用いた生地(比較例5)、ジェエランガムを使用した生地(比較例6)、ゼラチンを使用した生地(比較例7)及びゲル化性が200cP未満であるペクチンA,Bを使用した生地(比較例8,9)、ゲル化性が200cP以上であるペクチンC,D,E,F,G,H(実施例1〜8)を使用した生地では、ほとんどくちゃつきがみられなかった。 A dough that does not use a bubble stabilizer (Comparative Example 1), a dough that uses locust bean gum (Comparative Example 5), a dough that uses Jeeran gum (Comparative Example 6), a dough that uses gelatin (Comparative Example 7), and gelation. Doughs using pectins A and B having a sex of less than 200 cP (Comparative Examples 8 and 9) and pectins C, D, E, F, G and H having a gelling property of 200 cP or more (Examples 1 to 8). Almost no clinging was observed with the fabric used.
(3−3)ケーキの内相について
気泡安定剤を使用しない生地(比較例1)、グアーガムを使用した生地(比較例3)及びグルコマンナンを使用した生地(比較例4)、ローカストビーンガムを用いた生地(比較例5)、ジェエランガムを使用した生地(比較例6)及びゼラチンを使用した生地(比較例7)では、メが詰まっていた。
(3-3) Internal phase of cake A dough that does not use a bubble stabilizer (Comparative Example 1), a dough that uses guar gum (Comparative Example 3), a dough that uses glucomannan (Comparative Example 4), and locust bean gum. The dough used (Comparative Example 5), the dough using gellan gum (Comparative Example 6), and the dough using gelatin (Comparative Example 7) were clogged with foam.
キサンタンガムを使用した生地(比較例2)では、生地の塊があった。 In the dough using xanthan gum (Comparative Example 2), there was a lump of dough.
ゲル化性が200cP未満であるペクチンを使用した生地(比較例8,9)では、メが不均一であった。 In the dough using pectin having a gelling property of less than 200 cP (Comparative Examples 8 and 9), the texture was non-uniform.
これに対して、ゲル化性が200cP以上であるペクチンC,D,E,F,G,H(実施例1〜8)を使用した生地では、メが不均一であるもの(実施例1,4,8)が認められるものの、ほとんどのものが良好であった。 On the other hand, in the dough using pectins C, D, E, F, G and H (Examples 1 to 8) having a gelling property of 200 cP or more, the texture is non-uniform (Examples 1 and 1). Although 4 and 8) were observed, most of them were good.
3.ケーキ生地及びケーキの製造(全卵の配合量の増加)
(1)ケーキ生地及びケーキの製造
(実施例9)
表8に示す配合6の原料を用いて、後粉法によりケーキ生地を作成し、このケーキ生地を用いてスポンジケーキを製造した。なお、表8のうち全卵、上白糖及び4%ペクチン液を第1原料とし、薄力粉及びベーキングパウダーを第2原料、液状油脂を第3原料とした。水は第2原料を添加した後、第3原料を添加する前に添加した。
3. 3. Manufacture of cake dough and cake (increase in whole egg content)
(1) Production of cake dough and cake (Example 9)
A cake dough was prepared by the post-powder method using the raw materials of Formulation 6 shown in Table 8, and a sponge cake was produced using this cake dough. In Table 8, whole eggs, white sugar and 4% pectin solution were used as the first raw material, cake flour and baking powder were used as the second raw material, and liquid fats and oils were used as the third raw material. Water was added after the second raw material was added and before the third raw material was added.
配合6
具体的には、第1原料の全卵、上白糖及び4%ペクチン液を20コートのミキサーボールに入れ、縦型ミキサーでワイヤーホイッパーを用いて高速にてホイップを行い、比重を0.35に調整した。次いで、低速で撹拌しながら、第2原料の、薄力粉とベーキングパウダー、水、第3原料の液状油を順次前記のミキサーボールに添加し、実施例9のケーキ生地を得た。第2原料、水、第3原料を添加する際には、これらを添加するのに要する時間を60秒以内とした。
Formulation 6
Specifically, the first raw material, whole egg, white sugar, and 4% pectin solution are put into a 20-coated mixer ball, and whipping is performed at high speed using a wire whipper with a vertical mixer to reduce the specific gravity to 0.35. It was adjusted. Then, while stirring at a low speed, the second raw material, the baking powder, the baking powder, the water, and the liquid oil of the third raw material were sequentially added to the mixer bowl to obtain the cake dough of Example 9. When the second raw material, water, and the third raw material were added, the time required for adding them was set to 60 seconds or less.
更に、このケーキ生地を6号デコ型に350g流し入れてオーブンで170℃で35分前後焼成し、実施例9のスポンジケーキを得た。 Further, 350 g of this cake dough was poured into a No. 6 deco mold and baked in an oven at 170 ° C. for about 35 minutes to obtain a sponge cake of Example 9.
(参考例)
表9に示す配合7の原料を用いて、後粉法(いわゆる共立て法)により、手合わせで混合することによりケーキ生地を作成し、このケーキ生地を用いてスポンジケーキを製造した。なお、表8のうち全卵及び上白糖を第1原料とし、薄力粉及びベーキングパウダーを第2原料、液状油を第3原料とした。水は第2原料を添加した後、第3原料を添加する前に添加した。手合わせの場合はベーキングパウダーの適量が配合6とは異なるため、ベーキングパウダーの量を配合6よりも少なくした。
(Reference example)
A cake dough was prepared by manually mixing the raw materials of Formulation 7 shown in Table 9 by a post-powder method (so-called co-standing method), and a sponge cake was produced using this cake dough. In Table 8, whole eggs and white sugar were used as the first raw material, cake flour and baking powder were used as the second raw material, and liquid oil was used as the third raw material. Water was added after the second raw material was added and before the third raw material was added. In the case of manual adjustment, the appropriate amount of baking powder was different from that of Formulation 6, so the amount of baking powder was made smaller than that of Formulation 6.
配合7
具体的には、第1原料の全卵及び上白糖を20コートのミキサーボールに入れ、縦型ミキサーでワイヤーホイッパーを用いて高速にてホイップを行い、比重を0.25に調整した。次いで、第2原料の、薄力粉とベーキングパウダー、水、第3原料の液状油を順次手で攪拌しながら加え、参考例のケーキ生地を得た。
Formulation 7
Specifically, whole eggs and white sugar as the first raw material were placed in a 20-coated mixer ball and whipped at high speed using a wire whipper with a vertical mixer to adjust the specific gravity to 0.25. Next, the second raw material, soft flour, baking powder, water, and the third raw material, liquid oil, were added in this order while stirring by hand to obtain a cake dough of a reference example.
更に、このケーキ生地を6号デコ型に350g流し入れてオーブンで170℃で30分前後焼成し、参考例のスポンジケーキを得た。 Further, 350 g of this cake dough was poured into a No. 6 deco mold and baked in an oven at 170 ° C. for about 30 minutes to obtain a sponge cake of a reference example.
(実施例9と参考例の評価)
実施例9のケーキ生地は、配合例1〜5よりも全卵の配合量の多い配合6からなるが、ペクチンF(商品名「OF645C」、Cargill社)の4%ペクチン液を用いることにより、脱泡及び分離がみられなかった。
(Evaluation of Example 9 and Reference Example)
The cake dough of Example 9 is composed of a formulation 6 in which the amount of whole eggs is larger than that of Formulation Examples 1 to 5, but by using a 4% pectin solution of pectin F (trade name “OF645C”, Cargill), No defoaming and separation were observed.
また、そのケーキ生地を焼成して得られた実施例9のケーキは、食感及び内相も共に良好であった。 In addition, the cake of Example 9 obtained by baking the cake dough had a good texture and internal phase.
また、実施例9のケーキは、同様の配合で、気泡安定剤を使用せず、卵の泡を消失しないように手合わせで薄力粉、液状油を混入させた参考例のケーキと比較しても、ほぼ同等のボリュームで、やや弾力はあるものの、ソフトさ、くちゃつき感の少なさにおいて、遜色のないものであった。 Further, the cake of Example 9 has the same composition, does not use a bubble stabilizer, and is compared with the cake of Reference Example in which soft flour and liquid oil are mixed by hand so as not to eliminate the foam of the egg. The volume was almost the same, and although it was a little elastic, it was comparable in softness and less fluffiness.
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JP2000287608A (en) * | 1999-04-02 | 2000-10-17 | Hamada Confect Kk | Long-life cake and its production |
JP2009082096A (en) * | 2007-10-02 | 2009-04-23 | Adeka Corp | Method for producing sponge cake dough |
JP2015047100A (en) * | 2013-08-30 | 2015-03-16 | 森永乳業株式会社 | Method for manufacturing air bubble-containing gelatinous product and laminate food |
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JP2009082096A (en) * | 2007-10-02 | 2009-04-23 | Adeka Corp | Method for producing sponge cake dough |
JP2015047100A (en) * | 2013-08-30 | 2015-03-16 | 森永乳業株式会社 | Method for manufacturing air bubble-containing gelatinous product and laminate food |
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