JP2989058B2 - Foaming composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to milk components such as flour, sugar, eggs, oils and fats, salt, baking powder, water, milk and skim milk powder such as sponge cake, butter sponge cake, butter cake and chiffon cake. By baking dough mixed with other taste components (hereinafter referred to as batter) to produce various cakes obtained, a batter with excellent emulsion stability and bubble stability is provided.
In addition, the present invention relates to a foamable composition which gives a desired baking color, flavor and texture to cakes after baking.

[0002]

2. Description of the Related Art In recent years,
As foaming aids for cakes, various foaming compositions containing or not containing fats and oils have been developed. By this, all raw materials including fats and oils which have been considered impossible until now can be mixed simultaneously. An all-in-mix method of preparing batter has become possible.

[0003] Such a foaming composition comprises one or more emulsifiers selected from the group consisting of monoglycerides, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters and phospholipids.
There is also an emulsified type comprising an aqueous phase or the like containing a polyhydric alcohol and further containing a fat or oil. However, when using the conventional foaming composition, soft cakes having a large volume can be obtained, but it is presumed to be due to the strong emulsifying and dispersing power of the compounded emulsifier. In addition, the Maillard reaction occurring between the protein and the saccharide was suppressed, and only cakes with a light baking color and a weak flavor with few flavor components were obtained. In recent years, cakes containing a large amount of eggs, fats and oils, milk components, and the like have been preferred due to consumers' desire for higher quality. For example, there is a cake in which 150 to 250 parts by weight of eggs are added to 100 parts by weight of flour. When making a cake with such a composition, the conventional foaming composition uses
Emulsification is unstable, foaming is obtained only with insufficient batter, and the volume of the cake after baking is not enough,
In some cases, a non-uniform texture called "core" was formed inside the cake.

[0004] In order to solve these problems, for example, as described in JP-A-61-268122, JP-A-64-16554 and JP-A-1-240133, etc. In some parts, polyglycerin fatty acid esters are used, but from a comprehensive viewpoint, a sufficient foaming composition has not yet been obtained. Therefore, an object of the present invention is to provide a batter with excellent emulsification stability and bubble stability even in a cake formulation containing eggs, fats and oils, and milk components, and to give the cake after baking a deep baking color, a favorable flavor and texture. It is an object of the present invention to provide a foamable composition.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies and as a result, by combining specific emulsifiers,
It has been found that the above object can be achieved. The present invention has been made on the basis of the above findings, and has an edible oil / fat of 0 to 50% by weight, a lipophilic emulsifier comprising monoglyceride and a polyglycerin fatty acid ester having a degree of polymerization of 6 or less, 3 to 35% by weight, and a polyglycerin having a degree of polymerization of 10 or more 0.5 to 10% by weight of a hydrophilic emulsifier comprising a fatty acid ester, and water;
The present invention provides a foamable composition comprising 40 to 96.5% by weight of an aqueous phase comprising one or more selected from the group consisting of ethyl alcohol, polyhydric alcohols, sugars and sugar alcohols. .

Hereinafter, the foamable composition of the present invention will be described in detail. Edible oils and fats used in the present invention, soybean oil,
Rapeseed oil, rice oil, corn oil, sunflower oil, safflower oil, palm oil, cocoa butter, milk fat, tallow, lard, fish oil, whale oil, and other natural fats and oils, and one or more of hydrogenation, fractionation, and transesterification One or more edible fats and oils selected from the group consisting of processed fats and oils that have undergone further treatment are mentioned, and among them, vegetable fats and oils that are liquid at room temperature are preferable.

The amount of the edible oil and fat used is 0 to 50% by weight, preferably 0 to 20% by weight, and the edible oil and fat need not be used at all. In the present invention, monoglyceride and polyglycerin fatty acid ester having a polymerization degree of 6 or less are essential as the lipophilic emulsifier. The monoglyceride used in the present invention is an ester of glycerin and a fatty acid, and has a commercially available constituent fatty acid having 12 to 24 carbon atoms.
Are preferred, and are generally called undistilled monoglyceride (reacted monoglyceride), distilled monoglyceride, and self-emulsifying monoglyceride.

The lipophilic polyglycerol fatty acid ester having a degree of polymerization of 6 or less used in the present invention includes polyglycerin having a degree of polymerization of glycerin of 6 or less on average and one having 1 carbon atom.
Esters with 2 to 24 saturated fatty acids or unsaturated fatty acids which are substantially soluble or dispersible in edible oils and fats are preferred. Such polyglycerin fatty acid esters include:
Specifically, tetraglycerin monostearate, tetraglycerin distearate, tetraglycerin tristearate, tetraglycerin tetrastearate, tetraglycerin pentastearate, hexaglycerin monostearate, hexaglycerin sesquistearate, hexaglycerin distearate Stearate, hexaglycerin tristearate, hexaglycerin tetrastearate, hexaglycerin pentastearate, hexaglycerin hexastearate, tetraglycerin monooleate, tetraglycerin dioleate, tetraglycerin trioleate, tetraglycerin tetraoleate, Tetraglycerin pentaoleate, hexaglycerin monooleate, hexaglycerin sesquioleate, hexaglycerin Syringe oleate, hexaglycerol trioleate, hexaglycerol tetraoleate, hexaglycerol pentaoleate, there may be mentioned those commercially available as hexaglycerol hexaoleate, can be used alone or in combination.

The weight ratio of monoglyceride to polyglycerin fatty acid ester having a polymerization degree of 6 or less in the lipophilic emulsifier section is not particularly limited, but is preferably (monoglyceride) / (polyglycerin fatty acid ester having a polymerization degree of 6 or less). ) Is from 80/20 to 20/80, more preferably from 60/40 to 40/60. The amount of the lipophilic emulsifier used is 3 to 35% by weight, preferably 5 to 30% by weight.
%, More preferably 7 to 27% by weight.

The polyglycerol fatty acid ester having a degree of polymerization of 10 or more used as a hydrophilic emulsifier in the present invention includes polyglycerin having a degree of polymerization of glycerin of 10 or more, saturated fatty acid having 12 to 24 carbon atoms and / or Alternatively, an ester with an unsaturated fatty acid which is uniformly dissolved or uniformly dispersed in cold water is preferable. As such a polyglycerin fatty acid ester, a monoester having a strong hydrophilicity is suitable, and particularly, it is commercially available as decaglycerin monostearate, decaglycerin monooleate, decaglycerin distearate, and decaglycerin dioleate. Preferably, one or more of these can be used.

The amount of the hydrophilic emulsifier used is 0.5 to 1
0 wt%, preferably 0.7 to 8 wt%, more preferably 1 to 6 wt%. The polyglycerin fatty acid ester is obtained by esterifying polyglycerin obtained by dehydration condensation of glycerin with a fatty acid. In general, polyglycerin is not a single composition but a mixture of polyglycerols having different degrees of polymerization, and the degree of polymerization is represented by an average degree of polymerization calculated from a measured value of a hydroxyl value. Theoretically, the molecular weight of polyglycerin having a degree of polymerization of 6 is 462 and the hydroxyl value is 972, and the molecular weight of polyglycerin having a degree of polymerization of 10 is 758 and the hydroxyl value is 888.

Further, since the esterification reaction between polyglycerin and a fatty acid occurs according to indiscriminate distribution, for example, a commercially available polyglycerin fatty acid monoester, for example, is produced by reacting 1 mol of polyglycerin with 1 mol of fatty acid. However, in addition to polyglycerin monoester, polyglycerin esters of diester or higher are also contained, and unreacted polyglycerin remains.

Therefore, to be precise, the polyglycerin fatty acid ester having a degree of polymerization of 6 or less used in the present invention is an ester of a fatty acid with polyglycerin having an average degree of polymerization of 6 or less and polymerized so that the hydroxyl value becomes 972 or more. That is.
Similarly, the polyglycerin fatty acid ester having a degree of polymerization of 10 or more is an ester of a fatty acid with polyglycerin having an average degree of polymerization of 10 or more and polymerized so that the hydroxyl value becomes 888 or less.

The aqueous phase used in the present invention comprises water and one or more selected from the group consisting of ethyl alcohol, polyhydric alcohols, sugars and sugar alcohols. Examples of the polyhydric alcohols include glycerin and propylene glycol, and examples of the sugars include sucrose, maltose, glucose, lactose, fructose, and xylose. Examples of the sugar alcohols include sorbitol and maltitol. Can be The mixing ratio with water is not particularly limited, but may be, for example, 10 to 100% by weight of water, 0 to 40% by weight of ethyl alcohol, and 0 to 70% by weight of sugars and / or sugar alcohols.

The amount of the aqueous phase used is 40 to 96.5% by weight, preferably 50 to 94% by weight, and more preferably 6% by weight.
9 to 89% by weight. To the foamable composition of the present invention, a coloring agent, a preservative, a fungicide, an antioxidant, a thickener / stabilizer, a gelling agent / glue, a pH adjuster, and the like may be appropriately added.
If necessary, other edible emulsifiers such as glycerin acetate fatty acid ester, glycerin lactate fatty acid ester, etc., together with the lipophilic emulsifier and the hydrophilic emulsifier.
Organic acid monoglycerides such as glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, etc. You may use together as long as the objective is not impaired.

The foamable composition of the present invention can be produced by adding each raw material adjusted to an appropriate temperature in an appropriate order, heating, uniformly mixing, and then cooling to an appropriate temperature. The heating temperature at the time of mixing the raw materials is preferably a temperature equal to or higher than the melting point of the fats and oils, emulsifier, and other raw materials to be used (for example, 65 ° C.), and is generally preferably in the range of 60 to 90 ° C. The foamable composition of the present invention may be subjected to heat sterilization or rapid cooling if necessary. When heat sterilization is performed, the temperature may be maintained at 80 to 150 ° C. for about 1 second to 2 minutes. Further, a homogenizer such as a homogenizer may be used to uniformly mix the raw materials.

Depending on the order of addition of the raw materials, there may be problems such as separation or solidification at the time of production, but by appropriately selecting conditions such as a mixer, an emulsifier, a heating temperature, a heating time, and a cooling temperature. , A homogeneous foaming composition can be obtained. The foamable composition of the present invention thus obtained is generally in a viscous liquid state, a paste state, a jelly state, a gel state, or a solid state, depending on the mixing ratio of each raw material.

In making cakes using the foamable composition of the present invention, the foamable composition may be uniformly mixed with the ingredients of the cakes and foamed. In addition to the method, the powder may be mixed and foamed by a method such as a powder method or a separate method. The amount of the foamable composition of the present invention is determined according to the intended cakes. Usually, the amount of the lipophilic emulsifier and the hydrophilicity in the foamable composition of the present invention is 100 parts by weight of flour. It is preferable that the total amount of the emulsifier is about 0.5 to 5 parts by weight. For example, when a foaming composition having a total amount of a hydrophilic emulsifier and a lipophilic emulsifier of 20% by weight is prepared, it is preferable to use 2.5 to 25 parts by weight of the foaming composition with respect to 100 parts by weight of flour. .

[0019]

The present invention will be described in more detail with reference to examples and comparative examples below, but these examples do not limit the present invention at all. In the following examples, cake performance of the foamable composition was evaluated by preparing a sponge cake using the obtained foamable composition. The method for preparing the sponge cake and the method for evaluating the cake performance of the foamable composition are as follows.・ Method of preparing sponge cake <Blending of sponge cake> Soft flour: 500 g Upper sucrose: 500 g Salt: 5 g Baking powder: 3 g Whole egg: 750 g Corn salad oil: 125 g Milk: 100 g Foaming composition: * * Foaming composition The emulsifier was added so that the total amount of the emulsifier was 2.0 parts by weight with respect to 100 parts by weight of the flour. <Preparation of sponge cake dough> The above ingredients were put into a 15-coat mixer bowl and mixed at a low speed with a wire whipper for 30 seconds.
The mixture was mixed at a high speed for 3 minutes to prepare a sponge cake dough. <Baking of sponge cake dough> 300 g of sponge cake dough was weighed into a cake mold having an inner diameter of 18 cm, and baked in a fixed kiln at 175 ° C for 30 minutes to obtain a sponge cake. -Method for evaluating cake performance of foamable composition The foaming power was determined by measuring the specific gravity of the sponge cake dough immediately after mixing (after whipping).

2. After firing, the sponge cake was cooled at room temperature for 1 hour, then sealed in a polyethylene bag, left at room temperature for 2 days, and the volume and specific volume were measured. 3. After measuring the volume and specific volume, Nippon Denshoku Industries Co., Ltd.
The surface color of the sponge cake was measured using a # 80 ColorMeasuring System. The burn color was represented by the following H: hue, V: lightness, and C: chroma according to the Munsell color system. H: Hue (Hue).

Represents red, yellow, bluish and other shades. YR
Is an abbreviation of YellowRed and indicates that the color is orange. A smaller numerical value before YR indicates that the tint is closer to red, and a larger numerical value indicates that the tint is closer to yellow. Therefore, the smaller the numerical value, the darker the color (closer to red), the more preferable the cake. V: Value (Value).

It indicates the degree of brightness of a color such as light or dark. The ideal white is set to 10 and the ideal black is set to 0, and is represented by a numerical value between them. Therefore, the smaller the numerical value is, the darker (darker) the baked color, the more preferable the cake. C: Saturation (Chroma).

[0023] The degree of coloring, such as blurred and swirled, is shown. White to gray to black are achromatic colors and have a saturation of 0, and the saturation of a color having the highest degree of coloring is 20 and is represented by a numerical value in between. Therefore, the larger the numerical value, the higher the degree of coloring, indicating that the cake is preferable.

Examples 1 to 5 An oil phase (65 ° C.) prepared from an edible fat and oil and a lipophilic emulsifier, and an aqueous phase (65 ° C.) prepared from a hydrophilic emulsifier and an aqueous phase, according to the formulation shown in Table 1 below. ) Were mixed and homogenized while maintaining the temperature at 65 ° C, and then cooled to room temperature to obtain foamable compositions of the present invention.

Next, the performance of these foamable compositions was evaluated by preparing a sponge cake by the method described above. The results are shown in Table 1 below. Comparative Examples 1 to 10 An oil phase (65 ° C.) prepared from an edible oil and fat and a lipophilic emulsifier according to the formulations shown in Tables 2 and 3 below.
And an aqueous phase (65) prepared from a hydrophilic emulsifier and an aqueous phase.
) Was cooled down to room temperature after mixing and homogenizing while maintaining the temperature at 65 ° C to obtain foamable compositions.

Next, the performance of these foamable compositions was evaluated by preparing a sponge cake by the method described above. The results are shown in [Table 2] and [Table 3] below. In Comparative Example 1, propylene glycol stearate, sorbitan fatty acid ester and sucrose fatty acid ester (HLB9) were used in place of the lipophilic polyglycerin fatty acid ester having a polymerization degree of 6 or less used in Example 1. In Comparative Example 2, sucrose fatty acid ester (H) was used instead of decaglycerin monostearate used in Example 5.
This is an example using LB11). Comparative Example 3 is disclosed in
This is an example similar to Example 1 described in Japanese Patent No. 268122.
Comparative Example 4 is an example similar to Example 2 described in JP-A-61-268122. Comparative Example 5 is disclosed in
This is a formulation example in which the combination of the emulsifier of Example 1 described in Japanese Patent No. 6554 is referred to. Comparative Example 6 is described in
This is a blending example in which the combination of the emulsifier of Example 2 described in JP-A-6554 is referred to. Comparative Example 7 is described in
This is a blending example in which the combination of the emulsifier of Example 3 described in JP-A-6554 is referred to. Comparative Example 8 is disclosed in
This is a blending example in which the combination of the emulsifier of Example 4 described in JP-A-6554 is referred to. Comparative Example 9 is disclosed in
This is an example similar to Example 1 described in Japanese Patent No. 0133. Comparative Example 10 is an example similar to Example 2 described in JP-A-1-240133.

[0027]

[Table 1]

[0028]

[Table 2]

[0029]

[Table 3] As described above, as can be seen from the evaluation results shown in [Table 1], [Table 2] and [Table 3], when the foamable composition of the present invention is used, eggs, fats and oils, and a cake having a large amount of milk components are used. Even in the blending, the batter has good emulsification stability and bubble stability, so that the baked cake has a large volume, has a deep baking color, is rich in flavor components, and has a strong flavor.

[0030]

EFFECTS OF THE INVENTION The foamable composition of the present invention can be used in the production of cakes to provide a batter having excellent emulsification stability and foam stability even in a cake containing a large amount of eggs, fats and oils. And give the cake after baking a deep baking color, favorable flavor and texture.

Continuation of front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A21D 2/08-13/08 A23D 9/00 502

Claims (1)

(57) [Claims] 1. A lipophilic emulsifier comprising 0 to 50% by weight of edible oil and fat, monoglyceride and a polyglycerol fatty acid ester having a degree of polymerization of 6 or less, and a hydrophilic emulsifier comprising a polyglycerin fatty acid ester having a degree of polymerization of 10 or more. 0.5 to 10% by weight, and water and ethyl alcohol,
Aqueous phase 40 comprising one or more selected from the group consisting of polyhydric alcohols, sugars and sugar alcohols
A foamable composition comprising 〜96.5% by weight.