JP3029519B2 - Foamable emulsified fat composition for cakes - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to the production of cakes such as sponge cakes, snack cakes, chiffon cakes and half-baked confections (hereinafter referred to as "cakes"), workability, foaming properties of dough, or the like. The present invention relates to a foamable emulsified oil / fat composition for cakes, which improves the stability of dough, has a good flavor, and can produce a cake having a large volume.

[0002]

2. Description of the Related Art Conventional foamable emulsified fats and oils compositions for cakes use emulsifiers such as propylene glycol fatty acid ester, sorbitan fatty acid ester and lecithin together with glycerin fatty acid ester and sucrose fatty acid ester. In addition, among these emulsifiers, sucrose fatty acid esters, propylene glycol fatty acid esters and the like are used in large amounts in order to enhance the foaming properties and stability of the dough.

For example, Japanese Patent Publication No. 3-32335 discloses that a total amount of 30 to 70 parts by weight of edible oil and fat, 70 to 30 parts by weight of water and carbohydrate, 100 parts by weight of a monoglyceride as an emulsifier, Sorbitan fatty acid ester 3
To 10 parts by weight, propylene glycol fatty acid ester 0
A foamable emulsified oil / fat composition comprising about 4 parts by weight, 2-5 parts by weight of a sucrose fatty acid ester and 0.5-2 parts by weight of lecithin is disclosed. However, the amount of the emulsifier in the foamable emulsified oil / fat composition is considerably large, and as a result, the viscosity of the composition is increased, and it is difficult to disperse the composition in the dough, and the workability is reduced. Further, the emulsifier is also contained in a large amount in the cake, giving rise to a drawback that the smell and bad flavor peculiar to the emulsifier come out and the flavor of the cake is impaired.

[0004] In recent years, as consumers have become more and more genuine products, as described above, conventional cakes made using a foamable emulsified oil / fat composition containing a large amount of an emulsifier have been gradually shunned. In fact, there is a demand for a cake with a good flavor without impairing the cake properties even if the emulsifier is reduced.

[0005]

DISCLOSURE OF THE INVENTION The present invention provides an emulsified oil / fat composition for cakes having good foaming properties, good flavor, a large volume of cake and good workability even when the emulsifier is reduced. I will provide a.

[0006]

Means for Solving the Problems In view of such circumstances, the present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, using glycerin fatty acid ester and sucrose fatty acid ester as emulsifiers, In addition, by using glycerin fatty acid monoester (monoglyceride) and sucrose fatty acid ester together within a specific ratio range, it is possible to reduce the use amount of the whole emulsifier, reduce the viscosity of the emulsified oil / fat composition, and produce cakes. In addition, foaming emulsified fats and oils compositions have traditionally relied solely on emulsifiers for foaming power and dough stabilizing power. It has been found that a synergistic effect with an emulsifier can be produced by blending it into a foamable emulsified oil / fat composition, and that foaming properties and dough stability can be further enhanced, and the present invention has been completed. . Furthermore, it has been found that by adding a citrate to the foamable emulsified oil / fat composition, foamability can be improved and cakes can be softened.

That is, according to the present invention, glycerin fatty acid esters 2 to 2 are used as emulsifiers in 100 parts by weight of an emulsified oil / fat composition.
11 parts by weight and a sucrose fatty acid ester having an HLB of 7 or more.
5 to 3 parts by weight, the mixing ratio of monoglyceride and sucrose fatty acid ester in the glycerin fatty acid ester is 9: 1 to 7: 3, and the emulsified oil / fat composition 10
A foamable emulsified fat for oil-in-water type cakes, characterized by containing 0.5 to 10 parts by weight of processed chicken eggs and / or 0.3 to 5 parts by weight of whey protein in 0 parts by weight. Further, the present invention relates to a foamable emulsified oil / fat composition further comprising 0.01 to 0.4 parts by weight of citrate in 100 parts by weight of the emulsified oil / fat composition. .

The glycerin fatty acid ester used in the present invention includes glycerin fatty acid monoester (monoglyceride), organic acid glycerin fatty acid ester (monoglyceride organic acid ester), polyglycerin fatty acid ester, and the like. Used in combination. The glycerin fatty acid ester is used in an amount of 2 to 11 parts by weight based on 100 parts by weight of the emulsified oil / fat composition. When the amount is less than 2 parts by weight, the foaming properties are not sufficient, and when the amount exceeds 11 parts by weight, the viscosity of the emulsified oil / fat composition becomes high, which not only reduces the workability during cake production, but also impairs the flavor of the cakes.

As the constituent fatty acids of the monoglyceride used in the present invention, saturated fatty acids having 16, 18 and 20 carbon atoms, and mixtures thereof can be used. Excellent foaming properties when used for types. Among them, those having 18 carbon atoms and a content of 80% or more are preferable. As the organic acid of the monoglyceride organic acid ester used in the present invention,
Mention may be made of tartaric acid, citric acid, succinic acid, lactic acid, acetic acid, diacetyltartaric acid, or mixtures thereof. As the fatty acid of the monoglyceride organic acid ester, a fatty acid having a saturated fatty acid having 16 to 22 carbon atoms of 90% by weight or more is preferably used. The polyglycerin fatty acid ester used in the present invention has a glycerin polymerization degree of 3
It is preferable to use those having a molecular weight of 10 to 10.

The sucrose fatty acid ester used in the present invention has an HLB of 7 or more. If the HLB is less than 7, the foaming properties when used for cakes are inferior. The constituent fatty acid composition of the sucrose fatty acid ester is not particularly limited, but those using a commonly used hardened tallow oil as a raw material can be used. The sucrose fatty acid ester is used in an amount of 0.5 to 3 parts by weight based on 100 parts by weight of the emulsified oil / fat composition.
If the amount is less than 0.5 part by weight, the effect of the addition is insufficient. If the amount exceeds 3 parts by weight, the bad flavor of the emulsifier becomes strong and the flavor of the cakes is impaired.

In the present invention, by blending the monoglyceride and the sucrose fatty acid ester in the glycerin fatty acid ester in the range of 9: 1 to 7: 3, the same foaming property as that of the conventional foamable emulsified fat can be obtained. In addition, the viscosity of the resulting emulsified oil / fat composition is considerably smaller than that of the conventional foamable emulsified oil / fat composition, and the workability during cake production can be improved. When the amount of the monoglyceride and the sucrose fatty acid ester is more than 9: 1, the amount of the sucrose fatty acid ester retaining the liquid crystal structure of the monoglyceride becomes too small, so that the dough stability deteriorates. Foaming properties also decrease. Conversely, when the amount of sucrose fatty acid ester is larger than 7: 3,
The viscosity of the emulsified oil / fat composition increases, and the foamability also decreases.

The processed egg used in the present invention may be prepared by subjecting the egg liquid to various treatments, such as sweetened, concentrated, heat-treated, enzyme-treated, or salted egg liquid. One or two or more types are used. The egg liquid may be any of egg liquid, egg yolk liquid, and egg white liquid. In the present invention, the processed chicken egg is used in an amount of 0.5 to 10 parts by weight based on 100 parts by weight of the emulsified oil / fat composition. If it is less than 0.5 parts by weight, the effect of addition is not sufficient,
If the amount exceeds 10 parts by weight, the obtained cakes produce a so-called “savory taste” and impair the flavor of the cakes.

The whey protein used in the present invention includes, for example, whey protein which is dried as it is to form a powder, whey protein concentrate (WPC), and the like.
In the present invention, the whey protein is used in an amount of 0.3 to 5 parts by weight based on 100 parts by weight of the emulsified oil / fat composition.
If the amount is less than 0.3 part by weight, the effect of addition is not sufficient, and if it exceeds 5 parts by weight, the foaming property is conversely reduced.

In the present invention, it may be preferable to further use a citrate in combination. For example, when sodium citrate is used in combination, the effects of improving the foaming property and softening the cake hardness of the product during the production of cakes are obtained. The amount of the citrate used in the present invention is 0.01 to 0.4 parts by weight based on 100 parts by weight of the emulsified oil / fat composition. If the amount is less than 0.01 part by weight, a sufficient effect cannot be obtained. If the amount is more than 0.4 part by weight, the obtained cakes have an unpleasant taste due to the salt and impair the flavor of the cakes. Each of the above emulsifiers, processed chicken eggs, whey protein, and citrate is used after being added and dissolved in an aqueous phase or an oil phase.

The edible oils and fats used in the present invention are preferably oils which are liquid at room temperature, and soybean oil, rapeseed oil, corn oil and the like can be used, and these can be used alone or in combination of two or more. The amount of edible oil / fat is 5 to 3 per 100 parts by weight of the composition.
When the amount is less than 5 parts by weight, lump of the emulsifier tends to be formed in the composition. On the other hand, when the amount is more than 35 parts by weight, the emulsification stability of the composition is deteriorated and oil separation occurs. easy.

In the foamable emulsified oil / fat composition of the present invention, in addition to these, sugars such as liquid sugar, sucrose, oligosaccharides, starch-degraded saccharified substances, starch syrup, sorbitol, etc.
Polysaccharides such as reduced starch saccharified product and glycerin, or thickeners such as xanthan gum and the like may be used alone or in combination of two or more so long as foaming properties are not impaired. In addition, a fragrance and a coloring agent can be appropriately used according to preference.

The foamable emulsified oil / fat composition of the present invention can be produced, for example, as follows. First, both emulsifiers of glycerin fatty acid ester and sucrose fatty acid ester are added to an oil phase or an aqueous phase and dissolved by heating. In addition, the processed chicken eggs and / or whey protein and, if necessary, citrate are dissolved in the aqueous phase. The oil phase and the aqueous phase are mixed, and cooled while stirring and mixing with a mixer such as a homomixer. The cooling rate and the ultimate temperature vary depending on the composition and the like, but for example, cooling is carried out until the emulsifier crystals precipitate. Thereafter, tempering is performed as necessary to obtain a foamable emulsified oil / fat composition. The amount of the emulsified oil / fat composition of the present invention used in the production of cakes varies depending on the dough formulation, the machine used, and the like. For example, in a general sponge cake all-in-mix method, the amount of flour in the dough is 100%. It can be used in an amount of 10 to 40 parts by weight based on parts by weight.

[0018]

The present invention will be described in more detail with reference to examples and application examples, but the present invention is not limited to these examples and application examples. In the following description, “parts” indicates “parts by weight”.

Examples 1 to 9 Foamable emulsified oil / fat compositions were prepared according to the formulation shown in Table 1 in accordance with the above-mentioned production method, and stored under refrigeration (5 ° C.) for one week. Further, the viscosity at 5 ° C. of the product after storage for one week was measured using a viscometer. Table 1 shows the measurement results.

Note that notes 1) to 7) in Table 1 are shown below. * 1) Emulgy MH (monostearin (C18) content 85%, monopalmitin (C1
6) Content 15%) Note 2) Riem Vitamin Co., Ltd., Poem K-30 Note 3) Riken Vitamin Co., Ltd., Poem B-10 Note 4) Riken Vitamin Co., Ltd., Solman S-300 Note 5 ) Mitsubishi Chemical Foods Co., Ltd., S-1170 (HLB =
11) Note 6) Gold Yoke No. 31 Note 7) Monoglyceride content: sucrose fatty acid ester content

[0021]

[Table 1]

COMPARATIVE EXAMPLES 1-6 Based on the formulations shown in Table 2, foaming emulsifiers were also obtained by heating and dissolving emulsifiers other than glycerin fatty acid esters and sucrose fatty acid esters in an aqueous or oil phase with reference to the above-mentioned production method. An oil / fat composition was prepared and stored refrigerated (5 ° C.) for one week. The viscosity was measured in the same manner as in the example. Table 2 shows the measurement results.

Note that Note 1), Note 2), Note 4), Note 5), Note 7) and Note 8) in Table 2 are shown below. * 1) Emulgy MH (monostearin (C18) content 85%, monopalmitin (C1
6) Content 15%) * 2) RIKEN Vitamin Co., Ltd., Poem K-30 * 4) RIKEN Vitamin Co., Ltd., Solman S-300 * 5) Mitsubishi Kasei Food Co., Ltd., S-1170 (HLB) =
Approximately 11) Note 7) Monoglyceride content: sucrose fatty acid ester content Note 8) RIKEN VITAMIN CO., LTD., Riquemar PS-100

[0024]

[Table 2]

Application Examples Examples 1 to 9 and Comparative Examples 1 to 9 obtained as described above.
Using the foamable emulsified oil / fat composition of No. 6, a sponge cake was baked under the following composition and conditions, and evaluated. The sponge cake formulation is 100 parts flour, 110 parts sugar, 140 whole eggs.
Parts, 1 part of baking powder, 25 parts of water, and 15 parts of a foamable emulsified oil / fat composition were taken as representative examples. The cake dough was prepared by an all-in-mix method using a 5-coat mixer. The whole egg, sugar, foamable emulsified oil / fat composition and water were put in a mixer bowl, and mixed at a low speed for 1 minute with a wire whipper. The flour and baking powder that had been passed through a sieve were added thereto, and the mixture was mixed at a low speed for 30 seconds. Then, whipped at medium speed, and the specific gravity of the dough was set at 0.
Whipped to 46. 350 g of the obtained dough was taken in a No. 6 round shape and baked in an oven at 170 ° C. for 35 minutes to prepare a sponge cake. When the cake was evaluated, the results shown in Tables 3 and 4 were obtained.

[0026]

[Table 3]

[0027]

[Table 4]

[0028]

As described above, when the foamable emulsified fat / oil composition for cakes of the present invention is applied to, for example, a sponge cake, the foamable emulsified fat / oil composition using a large amount of an emulsifier as shown in Comparative Examples Not only show excellent foaming properties similar to the thing,
Since the viscosity of the emulsified oil / fat composition is low, workability during cake production is improved. Further, since the amount of the emulsifier is small, a cake having a good flavor and a large volume can be obtained.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-2-273138 (JP, A) JP-A 1-218537 (JP, A) JP-A-61-268122 (JP, A) JP-A-1- 240133 (JP, A) JP44-21389 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23D 7/00 A21D 2/16

Claims (2)

(57) [Claims] 1. An emulsifier in 100 parts by weight of an emulsified oil / fat composition, 2 to 11 parts by weight of a glycerin fatty acid ester,
It contains 0.5 to 3 parts by weight of a sucrose fatty acid ester having an HLB of 7 or more, and the compounding ratio of monoglyceride and sucrose fatty acid ester in the glycerin fatty acid ester is 9: 1 to 1
7: 3, further comprising 0.5 to 10 parts by weight of processed chicken eggs and / or 0.3 to 5 parts by weight of whey protein in 100 parts by weight of the emulsified oil / fat composition. A foamable emulsified oil / fat composition for oil-type cakes. 2. A citrate is further emulsified in an oil-and-fat composition 100.
The foamable emulsified oil / fat composition for cakes according to claim 1, which is contained in an amount of 0.01 to 0.4 parts by weight based on parts by weight.