JP2021078376A - Cake dough foam stabilizer, cake dough and method of producing cake, and method of producing confectionery - Google Patents

Abstract

To provide a cake dough foam stabilizer capable of producing cake which is excellent in appearance and food texture even without substantially containing emulsifier, and provides original natural flavor.SOLUTION: A cake dough foam stabilizer comprises pectin showing viscosity of 200 cP or more at gelling characteristics test, does not substantially comprise emulsifier, and is used in cake production by a post-powder method. Also, a method of producing cake dough of the present invention comprises a first step for adding a first raw material which contains saccharides, eggs, and the cake dough foam stabilizer, and a second step for adding and mixing, into pneumatic dough obtained in the first step, a second material which contains a starchy raw material.SELECTED DRAWING: None

Description

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.

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.

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.

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.

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.

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.

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.

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.

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.

Japanese Unexamined Patent Publication No. 2009-095247 Japanese Unexamined Patent Publication No. 2015-084741 Japanese Unexamined Patent Publication No. 08-140612

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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%.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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. 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).

However, since pectin H (OB700SB) has a high viscosity, No. The measurement was performed using the S4 spindle instead of the 2-spindle.

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) 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.

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) 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 ○.

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.

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. 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.

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.

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.

(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

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.

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.

(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)

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.

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.

(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)

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.

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.

(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)

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.

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) 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.

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.

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.

(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) 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.

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.

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) 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.

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) 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.

In the dough using xanthan gum (Comparative Example 2), there was a lump of dough.

In the dough using pectin having a gelling property of less than 200 cP (Comparative Examples 8 and 9), the texture was non-uniform.

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. 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.

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.

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.

(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.

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.

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.

(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.

In addition, the cake of Example 9 obtained by baking the cake dough had a good texture and internal phase.

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.

Claims (7)

A bubble stabilizer for cake dough, which 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. The bubble stabilizer for cake dough according to claim 1, wherein the pectin exhibits a viscosity of 2300 cP or less in a gelling test. In the first step of mixing and aerating the first raw material containing the sugar, the egg, and the bubble stabilizer for cake dough according to claim 1 or 2, and the aerated dough obtained in the first step, 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 flour. The method for producing a cake dough according to claim 3, wherein the bubble stabilizer for the cake dough is added so that the content of the pectin in the cake dough is 0.01 to 0.3% by mass. The method for producing a cake dough according to claim 3 or 4, which comprises a third step of adding and mixing fats and oils to the aerated dough after the first step or the second step. A method for producing a cake, which comprises heat-treating a cake dough produced by the method according to any one of claims 3 to 5 to produce a cake containing substantially no emulsifier. A method for producing a confectionery, which comprises producing a confectionery containing substantially no emulsifier using the cake obtained by the method of claim 6.