JP2556237B2 - Sponge cake manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing sponge cake.

[0002]

2. Description of the Related Art Originally, sponge cakes are originally produced by utilizing the foaming power of eggs. The so-called stand-alone method, in which sugar, flour, water, etc. are added to meringue, and whole eggs and sugar are whipped. However, it has been produced by a so-called Kyoritsu method in which wheat flour and water are added to the mixture to prepare it. However, such a method is labor-intensive and requires a skill because the dough is unstable, for example, the bubbles of egg white foamed at an angle are easily defoamed. Originally, such sponge cakes contained almost no fat or oil, but in recent years, fats and oils have been added for the reason that the addition of fats and oils improves the moist mouthfeel, flavor, and sunshine. Butter sponge cakes have become mainstream. This butter sponge cake is produced by mixing and dispersing fats and oils in a foamed batter, but since fats and oils have a defoaming action, it was necessary to take care not to eliminate the foams of the batter as much as possible. Normally, a liquid oil is used to facilitate the dispersion of fats and oils, but mixing with dough requires much skill compared to sponge cakes. After that, with the advent of a foaming agent (commonly called SP) in which a lipophilic emulsifier such as monoguri was mixed with a hydrophilic emulsifier such as sugar ester and an auxiliary agent such as sorbit and propylene glycol, all raw materials were made at once. With the advent of the so-called all-in-mix method of mixing, a butter sponge cake containing fats and oils has been easily and continuously produced.

As described above, in the case of producing a large amount of sponge cakes, it is general to add the foaming agent to sugar, powder, eggs, and water (oil and fat) by the all-in-mix method.

Under the above circumstances, the present inventors further obtain a sponge cake having a softer and lighter texture when the dough is sufficiently foamed and baked in a light and fluffy state. I thought that I could do it, but I tried it, but I did not get satisfactory results. In other words, in the past, the dough was foamed and baked when the apparent specific gravity became around 0.5, but if this was further foamed and the apparent specific gravity of the dough was 0.4 or less, baking was performed. It was impossible to obtain a sponge cake with emulsion value and commercial value.

[0005]

DISCLOSURE OF THE INVENTION The present invention, as described above, has a soft and light texture without causing emulsion destruction during baking even when the dough has an apparent specific gravity of 0.4 or less. It is intended to provide a method for obtaining a sponge cake.

[0006]

Means for Solving the Problems As a result of earnest research for achieving the above object, the present inventor has completed the present invention by finding that it can be solved by using a specific emulsifier. It was.

That is, the present invention is an emulsifier containing 3 to 40% by weight of oils and fats and diglycerin fatty acid ester as essential components.
After foaming a sponge cake dough prepared using emulsified oil of 1.5 to 22.5% by weight and sugar solution (sugar concentration 55 to 75%) 95.5 to 37.5% by weight until the apparent specific gravity of the dough becomes 0.35 or less. A method for producing a sponge cake, which is characterized by baking,
Is.

The diglycerin fatty acid ester which is an essential component preferably has a constituent fatty acid ester which is a monoester of saturated fatty acid. The diglycerin fatty acid ester is preferably added to the sponge cake dough mixture in a state of being emulsified oil and fat in addition to the oil and fat.

The composition of the emulsified oil / fat in the present invention is as follows.
~ 40% (weight basis, the same applies below), 1.5 to 22.5% emulsifier containing diglycerin fatty acid ester as an essential component,
Sugar liquid such as sorbitol (sugar concentration 55-75%) 95.5-37.5%
Is.

The oils and fats are rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, etc. which are liquid at room temperature. Is preferred.

As the emulsifier, in addition to the diglycerin fatty acid ester which is essential in the present invention, monoglycerin fatty acid ester which has been generally used conventionally, so-called monoglyceride is used in combination. It may be about the same amount as the glycerin fatty acid ester. In addition, propylene glycol fatty acid ester, sucrose fatty acid ester and the like can be used in combination, and diglycerin fatty acid ester is suitably 10 to 50% of the total emulsifiers.

The amount of such emulsified oil / fat used is such that the amount of diglycerin fatty acid ester added is 0.2 per 100 flour.
It is suitable to use it in a ratio of ˜2, and if it is less than the lower limit, it is difficult to obtain the effect, and if it exceeds the upper limit, it is not so effective.

The sponge cake may have almost the same composition and proportion as in the conventional case. For example, if necessary for flour, sugar, egg, emulsified oil and fat, liquid sugar, baking powder, etc. are appropriately mixed and used.

The above-mentioned raw material mixture of sponge cake dough is appropriately mixed using a mixer, but it is preferable that the dough is foamed until the apparent specific gravity of the dough becomes 0.35 or less, and the lower limit is generally the apparent specific gravity. A value of up to about 0.2 is suitable. The apparent specific gravity in the present invention is a value calculated by [material weight / material volume].

As the mixer, a mixer such as a Mondo mixer or an Oaks mixer capable of continuously foaming by forcibly blowing gas into the dough is preferable, and the present invention uses such a continuous mixer for continuous production. As a result, a good sponge cake can be efficiently produced in a large amount.

[0016]

EXAMPLES The effects of the present invention will be further clarified below with reference to Examples and Comparative Examples. In the following, all parts and percentages are by weight.

Examples 1 and 2 and Comparative Examples 1 and 2 [Preparation of emulsified fats and oils] Examples Example 1 Example 2 Comparative Example 1 Comparative Example 2 Rapeseed oil 9% 9% 9% 9% MG-S 3.1 3.9 3.9 3.1 DG-P 3.1 − − − DG-S − 3.9 − − SO-S 1.6 − − 1.6 PG-B − 2.0 3.9 − DG-M 0.9 0.9 0.9 0.9 SE 0.3 0.3 0.3 3.4 Sorbitol 74.0 72.0 74.0 74.0 Water 8.0 8.0 8.0 8.0 ──────────────────────────────── However, MG-S: stearic acid monoglyceride DG-P: diglycerin monopalmitate DG-S: diglycerin monostearate SO-S: sorbitan ester monostearate PG-B: propylene glycol ester behenate DG-M: decaglycerin monomyristate SE: sucrose fatty acid ester (HLB = 11) sorbito : Sugar concentration 70% ────────────────────────────────

Of the above formulations, sugar ester and decaglycerin monomyristate were dissolved in a mixed solution of sorbitol and water to prepare an aqueous phase.

Meanwhile, another emulsifier was dissolved or dispersed in rapeseed oil at 70 to 75 ° C. to prepare an oil phase.

Then, the oil phase is gradually added to the aqueous phase at 70 to 75 ° C. with stirring with a homomixer (TK homomixer) to emulsify, the stirring is continued for another 10 minutes, and then the mixture is cooled and cooled in water. An oil type emulsified fat was prepared.

As a result of the above, Comparative Example 2 caused phase separation during cooling, so the following description was omitted. ○ [Preparation of sponge cake] Sand sugar 75 parts Whole egg 150 Liquid sugar 15 Wheat flour 100 Baking powder 2 Emulsified oil and fat 50 ────────────────────────── ───────

All of the above raw material blends were all-in-mixed and foamed with a continuous mixer (Minimond mixer) until the apparent specific gravity of the dough shown below was obtained, and No. 6 deco type, dough 230 g, 180 Sponge cake was produced by baking at 20 ° C. for 20 minutes.

○ [Evaluation of baked sponge cake] Apparent specific gravity of dough, texture, etc. Example 1 0.22 Very light and soft Example 2 0.22 Very light and soft Comparative Example 1 0.25 Sponge cake core generation, rough texture and no commercial value ─ ──────────────────────────────────

As is clear from the above results, in Examples 1 and 2 in which diglycerin fatty acid ester was used, sponge cakes having a very light and soft texture were obtained, whereas diglycerin fatty acid was used. In Comparative Example 1 in which no ester was used, a sponge cake having commercial value could not be obtained when the apparent specific gravity of the dough was foamed to 0.25.

[0025]

As described above, according to the present invention, even when the sponge cake dough is foamed until the apparent specific gravity of the dough becomes 0.35 or less and then baked, the emulsion does not break during baking,
The effect is that a sponge cake having a softer and lighter texture than conventional products can be obtained.

Claims (2)

(57) [Claims] 1. An emulsifier containing 3 to 40% by weight of fats and oils and diglycerin fatty acid ester as essential components 1.5 to 22.5% by weight.
%, Sugar solution (sugar concentration 55-75%) Sponge cake dough prepared using 95.5-37.5% by weight of emulsified fats and oils should be foamed until the apparent specific gravity of the dough becomes 0.35 or less and then baked. A characteristic method of producing sponge cake. 2. The method according to claim 1, wherein the sponge cake dough is foamed by a continuous mixer.