JP2943518B2 - Method for producing butter cakes and fat composition for confectionery suitable therefor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an all-in-mix method
Plasticized at room temperature for butter cake production
Water-in-oil type confectionery fat composition exhibiting properties
For making butter cakes using confectionery fat composition
About the law .

[0002]

2. Description of the Related Art Conventionally, the types of confectionery are extremely abundant in a mix of Japanese and Western varieties, and there seems to be no uniform classification method, but they can be broadly classified into Japanese confectionery and Western confectionery. Usually, Japanese confectionery can be categorized into raw confectionery, semi-fresh confectionery, and dried confectionery, and Western confectionery can be categorized as raw confectionery and dried confectionery. Cakes, roll cakes, torte, decoration cakes, etc. are classified as sponge cakes, and those containing relatively large amounts of fats and oils, such as pound cakes, fruit cakes, butter cakes, Madeleine, financiers, cheesecakes, baumkuchens, etc. are classified as butter cakes. can do.

On the other hand, Western confectionery is basically divided into patisserie (dough confectionery) and confiserie (sugar confectionery, chocolate), and the above-mentioned cakes such as sponge cakes and butter cakes are patisserie. In the category. These patisseries are classified into heated dough, fermented dough, folded dough, kneaded dough, foamed dough and special dough according to the basic dough preparation method.Especially cakes are produced by preparing foamed dough Is done. Egg dough is divided into egg dough and oil and fat dough.Egg dough has a foaming property of egg white, and fat and oil dough has a spongy tissue formation utilizing the creaming property of oil and fat. , Flour and fat are the main ingredients, but some sponge doughs do not use fat at all. Egg dough preparation methods include a co-standing method, a separate method, and an all-in-mix method.
The method of preparing the fat and oil dough includes a sugar batter method, a flower batter method and an all-in-mix method.

[0004] The co-standing method, which is a method of preparing egg dough, is a method in which a whole egg is whipped with sugar to prepare a meringue and then mixed with flour to make a dough. It is a method of dividing into egg white and egg yolk, whipping each with sugar, mixing both, and then mixing flour to make dough. In addition, the sugar batter method, which is a method for preparing fat and oil dough, after adding sugar to fat and oil and creaming,
Eggs are gradually added and mixed, and finally flour is mixed into dough.The flower batter method is a method of creaming fats and oils, mixing flour, and then gradually adding sugar and eggs to make dough. It is.

[0005] In contrast, the all-in-mix method performed in both methods for preparing egg dough and oil and fat dough includes eggs,
It is a method of mixing and whipping all raw materials such as sugar, flour or oil at once to make dough.Since it is extremely simple and suitable for mass production as compared with the other methods described above, today, this all It is common to use the in-mix method.

[0006] However, butter cakes manufactured by the all-in-mix method are manufactured using a foaming agent for confectionery, particularly an oil or fat material having an extremely large total amount of emulsifiers such as liquid shortening, so that the net is poorly soluble in the mouth. The texture was poor and an emulsifier odor was exhibited. When such butter cakes are produced by an all-in-mix method using only ordinary plastic fats and oils such as margarine for confectionery, for example, the foaming state is poor, and especially the baumkuchen dough having a large amount of eggs has foaming properties. Good dough was not obtained because of poor stability, and the use of a foaming agent was indispensable.

[0007] Accordingly, butter cakes satisfying the flavor and texture are carried out in a time-consuming manner (handmade method) such as the sugar batter method, which requires time and labor, and requires skill. However, it was not produced by an all-in-mix method using ordinary plastic fats and oils such as margarine for confectionery.

[0008]

DISCLOSURE OF THE INVENTION The present invention is to produce butter cakes which do not give a baked cake with a nety texture even when produced by an all-in-mix method.
Confectionery fats and oils composition exhibiting plasticity at ordinary temperature suitable for
And all-in using such a confectionery fat composition.
It is an object of the present invention to provide a method for producing butter cakes in a mixed manner .

[0009]

That is, the present invention relates to a method for producing an emulsion containing an emulsifier.
Amount is from 0.2% to 10% by weight based on the total amount of the fat and oil composition.
And saturated fatty acids (S) among the constituent fatty acids of the emulsifier.
And the ratio of unsaturated fatty acids (U) is 1.75 <S / U <12
Butter which can be manufactured by all-in-mix method
Water-in-oil confectionery that exhibits plasticity at room temperature for the manufacture of baked goods
Using the fat and oil composition for confectionery and the fat and oil composition for confectionery
The main feature is a method for producing butter cakes .

In the present invention, as described above, butter cakes refer to fat and oil dough among foamed doughs,
Cakes made by baking dough mainly composed of eggs, sugar and fats and oils in an oven.

Further, the fat or oil composition for use in the present invention is usually fat composition exhibiting plasticity at room temperature for use as a margarine or shortening, as for example, rapeseed oil such fat material, soybean oil, sunflower seed Vegetable oils such as oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, sal fat, cocoa butter, coconut oil, palm kernel oil, etc. And animal fats and oils such as milk fat, beef fat, lard, fish oil, whale oil and the like, and the above-mentioned fats and oils alone or mixed, or processed fats and oils subjected to hardening, fractionation, transesterification, etc., which exhibit plasticity at normal temperature Is suitable. On the other hand, liquid oil which is in a liquid state at normal temperature and used for all-in-mix is not preferable because the texture of the baked product cake is deteriorated such as stickiness.

[0012] Such an oil or fat composition must be water-in-oil type and exhibit plasticity at room temperature, as in ordinary margarine. The emulsifier content is based on the total amount of the oil and fat composition.
It must be between 0.2% and 10% by weight. If the content of the emulsifier is less than the lower limit, it is difficult to obtain a sufficient foaming state of the dough, and if the content exceeds the upper limit, the odor of the emulsifier tends to be strong and the flavor tends to deteriorate.

Further, among the constituent fatty acids of the emulsifier, the ratio of the saturated fatty acid (S) to the unsaturated fatty acid (U) is 1.75 <S /
It is essential that U <12. 1.75 at this ratio
In the following, netting is felt, and conversely, in the case of 12 or more, there is a tendency for pastsuki to be felt, which is not preferable. As a specific emulsifier satisfying the above requirements, a combination use of a propylene glycol fatty acid ester and a glycerin fatty acid ester is particularly preferable. In addition, the presence of lecithin, sucrose fatty acid ester, and sorbitan fatty acid ester is not particularly limited. In addition, it goes without saying that salt, flavor, flavoring material, and the like may be appropriately included. The above oil and fat composition is emulsified into a water-in-oil type according to a conventional method to obtain the confectionery oil and fat composition of the present invention.

[0014] The confectionery fat composition obtained as described above has a very stable foaming state and a baked product even when butter cakes are produced by the all-in-mix method using the confectionery fat composition. It has the effect of giving a good texture and flavor without any problems.

As described above, even when prepared by the all-in-mix method according to the present invention, it is possible to produce butter cakes having the same flavor and texture as those prepared by a conventional method such as a sugar batter method which requires a lot of effort. The reason is presumed as follows. That is, in the handmade method such as the sugar batter method, the point that the bubbles of the cake dough are relatively coarse (40 to 80 μmφ) wrapped in fat crystals is considered to have a great influence on the texture, and Is greatly related to the total amount of emulsifier. On the other hand, it was confirmed by microscopic observation of the dough that the present invention can provide coarse dough with a relatively small total amount of the emulsifier, and this fact indicates that the all-in-one having a satisfactory flavor and texture according to the present invention. This is presumed to be the reason why butter cakes in a mixed manner can be obtained.

[0016]

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

Example 1 and Comparative Example 1 [Preparation of Confectionery Oil Composition] Formulation Example 1 Comparative Example 1 Fish oil hydrogenated oil (melting point 35 ° C.) 70% 70% Refined soybean oil 15 15 Water 14 14 Whole milk powder 1 1 Propylene glycol saturated fatty acid ester 1.0 0.04 Glycerin saturated fatty acid ester 3.0 0.04 Glycerin unsaturated fatty acid ester 2.0 0.04 Sorbitan unsaturated fatty acid ester ─ 0.04 Lecithin 0.5 ─────────────────── ───────────────────総 Total emulsifier 6.5 0.16 S / U ratio of emulsifier 21 1 1 ─────────

The above composition was emulsified into a water-in-oil type using a combinator according to a conventional method to prepare a fat and oil composition for confectionery.

[Butter cake dough formulation] Flour 100 parts Whole egg 100 Sugar 100 Confectionery fat composition 100 Baking powder 2

Example prepared earlier with the above dough composition
Using the fat and oil composition for confectionery 1 described above , whipping was performed in a conventional manner in an all-in-mix system until the specific gravity of the dough became 0.8, followed by baking in an oven at 180 ° C.

As a control, the fat and oil composition for confectionery of Comparative Example 1 was used, similarly whipped by a sugar batter method until the specific gravity of the dough became about 0.8, and baked in a 180 ° C. oven.

[Evaluation of baked butter cake] Dough preparation method Dough preparation time Texture Example 1 All-in-mix 1 minute Good Comparative Example 1 Sugar batter 22 minutes Good ─────────────── ────────────────────

As described above, the dough preparation time of the sugar batter method of Comparative Example 1 was 22 minutes , which was about 20 times as long as that of the all-in-mix method, and required skill. In the all-in-mix system of the example, the dough was prepared very easily with a preparation time of 1 minute, and the texture was good as in the sugar batter system.

Comparative Example 2 and Comparative Example 3 [Preparation of Oil and Fat Composition for Confectionery] Formulation Comparative Example 2 Comparative Example 3 Hardened fish oil (melting point 35 ° C.) 70% 70% Refined soybean oil 15 15 Water 14 14 Whole milk powder 1 1 Propylene glycol saturated fatty acid ester ─ 2 Glycerin saturated fatty acid ester ─ 1 Glycerin unsaturated fatty acid ester 2.0 5 Sorbitan unsaturated fatty acid ester 2.0 ─ Lecithin 0.5 ─ ───────────────────総 Total amount of emulsifier 4.5 8 S / U ratio of emulsifier 0 0.6 ─────────────────────── ───────────

The above composition is emulsified into a water-in-oil type by a combinator according to a conventional method to prepare a confectionery fat composition.
After whipping by the all-in-mix method until the specific gravity of the dough became about 0.8 in the same manner as in Example 1, it was baked in a 180 ° C. oven. In addition, it carried out simultaneously using the fat-and-oil composition for confectionery of Example 1 and Comparative Example 1.

[Evaluation of the baked butter cake] Dough preparation method Dough state Texture Example 1 All-in-mix Good without separation Good Comparative Example 1 All-in-mix Dough Separation Comparative Example 2 All-in mix Poor foaming ─ Comparison Example 3 All-in-mix Good without separation. Nety, with emulsifier odor.

[0027]

As described above, the present invention makes it possible to produce butter cakes having a high oil and fat content by an all-in-mix method by using the oil and fat composition for confectionery having plasticity at ordinary temperature according to the present invention. Therefore, the dough can be prepared in a very short time as compared with the conventional sugar batter method, and it is possible to produce a baked product having a better flavor and texture than using a liquid shortening having a high emulsifier content. It is.

──────────────────────────────────────────────────続 き Continued on the front page Examiner Ken Ukai (58) Field surveyed (Int. Cl. ⁶ , DB name) A21D 13/08 A23D 7/00 506

Claims (3)

(57) [Claims] (1) The emulsifier content is 0.2 wt.
% To 10% by weight and the constituent fatty acids of the emulsifier
That is, the ratio of the saturated fatty acid (S) to the unsaturated fatty acid (U)
1.75 <S / U <12, all-in-mix system
Plasticity at room temperature for the production of butter cakes that can be produced
A water-in-oil type confectionery fat / oil composition to be exhibited. 2. A propylene glycol fatty acid ester in an emulsifier.
Including steal and glycerin fatty acid esters as essential
The confectionery fat / oil composition according to claim 2. 3. The confectionery oil according to claim 1 or 2.
Butter cakes, characterized by using a fat composition
Manufacturing method.