JP3404883B2 - Souffle cake and its manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a souffle cake having physical properties excellent in heat resistance, shape retention and freeze resistance, and a method for producing the souffle cake.

[0002]

2. Description of the Related Art Conventionally, souffle cakes are produced by mixing meringue with custard cream as a base to prepare a dough, which is then put into a souffle mold and baked. However, since the heat resistance is generally weak, baking is done with hot water, and if baking is done with an open flame, the cake cannot be baked stably and the side wall of the cake is severely capped, so compared to baking with water. , It is likely to be a product of extremely poor value. In addition, there is a problem that thermal transformation easily occurs even when reheating in a microwave oven or the like. Furthermore, the bubble state of the meringue is unstable and changes rapidly with time, and it is difficult to make it, and it is almost impossible to maintain it in the state of souffle fabric. Therefore, frozen storage of souffle fabric is required in the industry from the viewpoint of improving production efficiency,
It is said to be difficult to achieve because the bubble state of the meringue changes even under freezing and the bubbles become unstable.

In view of such circumstances, the present inventor can stabilize the work by improving the stability of the bubbles of the meringue and mass-produce the souffle cake in a frozen state with the souffle dough. And by improving the heat-resisting shape retention of the souffle cake, it is possible to achieve improvement in production efficiency by shortening the firing time by direct baking, and a heating method such as a microwave oven for reheating after baking. The purpose of this study was to obtain a souffle cake with physical properties that make it possible. As a result, by mixing a certain hemicellulose with a monoglyceride or an organic acid monoglyceride, which is used in the production of bakery products disclosed in JP-A-5-7449, excellent heat resistance and shape retention are obtained. It was found that a souffle cake with freeze resistance was obtained, and the present invention was completed.

[0004]

The present invention provides a souffle cake and a plant-derived water-soluble hemicellulose, which comprises a plant-derived water-soluble hemicellulose and a monoglyceride or an organic acid monoglyceride, and a monoglyceride or The present invention provides a method for producing a souffle cake, which comprises blending an organic acid monoglyceride.

The souffle cake in the present invention is not particularly limited and may be any so long as it is baked by utilizing the bubbles of meringue. For example, various souffles introduced in general cookbooks are included, and dishes using fish surimi, vegetables, ham, etc., lined fruits, cream and cheese with meringue added There are things like

The water-soluble hemicellulose used in the present invention is derived from plants, particularly oil seeds and cereals,
It is preferably derived from beans such as soybean or guar and locust bean, and the viscosity of a 5% aqueous solution thereof at 20 ° C. is preferably 10,000 cps or less. In the present invention, such a water-soluble hemicellulose is used in an amount of 0.06 to 2% by weight based on the souffle fabric.
If it is less than 5% by weight, bubble stability, freeze resistance and shape retention are insufficient, and if it exceeds 2% by weight, the texture of the baked cake becomes too dense and the texture is impaired.

In the present invention, the monoglyceride or the organic acid monoglyceride is used to prevent excessive gelatinization of starch by heating and stabilize the baked state. Examples of such monoglyceride or organic acid monoglyceride include monoglyceride and citric acid, tartaric acid, tartaric acid, diacetyl tartaric acid, acetic acid tartaric acid mixed acid, lactic acid, monoglyceride of organic acid such as malic acid, and the like.
You may use individually or in combination of 2 or more types. The monoglyceride is not particularly limited, but is preferably a long-chain saturated fatty acid monoglyceride having 16 or more carbon atoms from the effect. Monoglyceride or organic acid monoglyceride is usually 0.02-0.4 with respect to souffle fabric.
If the amount is less than 0.02% by weight, the effect of heat resistance is insufficient, and if the amount exceeds 0.4% by weight, the cake of the baked cake becomes large in stickiness and the texture is impaired.

According to the present invention, a souffle cake having desired physical properties can be obtained by adding these water-soluble hemicellulose and monoglyceride or organic acid monoglyceride to the souffle dough component. The souffle material component is not particularly limited other than water-soluble hemicellulose, monoglyceride or organic acid monoglyceride, and commonly used ones can be blended. The addition of water-soluble hemicellulose and monoglyceride or organic acid monoglyceride in the preparation of souffle dough is usually performed by powder addition, but the addition is not limited to this, and once added by dissolving or dispersing in water or oil. Even if it shows the same effect. In particular, it is preferable to previously add monoglyceride or organic acid monoglyceride to the aqueous phase and dissolve or disperse it, because the addition effect of the monoglyceride is exhibited in a smaller amount. In addition, the water-soluble hemicellulose or monoglyceride or organic acid monoglyceride in the present invention is used in advance as a souffle dough component, for example, flour, sugar, whole egg, egg white, a custard cream component such as egg yolk, whisk egg white or egg white. The meringue component may be added to the meringue component such as and used. Furthermore, cream, cheese, margarine, butter, cocoa powder, used as a souffle cake material,
Add it to raw materials such as chocolate and emulsified oil and fat,
Such materials may be used and are within the scope of the invention. This is particularly advantageous in making souffle cheesecake.

The meringue may be produced by a conventional method. In addition, the souffle cake dough is prepared by whipping egg whites in advance to prepare the meringue, and a separate method of mixing this with other raw material materials, and without preparing the meringue, the egg whites are used as all raw material materials. Any of the all-in-mix methods of mixing at once can be adopted. However, because the all-in-mix method is inferior in cake quality to the stand-alone method,
The separate method is more preferable.

Firing can also be carried out by hot water roasting using a souffle type according to a conventional method, but according to the present invention, there is an advantage that a souffle cake of good quality can be constantly obtained by direct baking. Thus, the souffle cake of the present invention can be made much more stable than the conventional one, and the dough can be frozen, and the production efficiency by direct baking can be improved to a quality comparable to that of the steaming method. Can be maintained and manufactured. The baked cake can be heated in a microwave oven when it is reheated, and the freshly baked souffle cake can be eaten at any time.

[0011]

EXAMPLES The present invention will be described in more detail with reference to Examples and Comparative Examples below. The unit of the compounding amount in the examples and comparative examples is gram. Examples 1 to 3 and Comparative Examples 1 to 3 According to the formulations shown in Table 1 and Table 2, souffle cheesecake was produced by the following method.

[0012]

[Table 1] Formulation Example 1 Example 2 Example 3 Commercially available natural cream cheese 200 200 200 200 EMALGE MS * 1 0.2 0.5 0.05 Soyafibe S-DN * 2 1 1 1 Milk 300 300 300 Thin flour 75 75 75 75 Sugar 25 25 25 25 Egg yolk 130 130 130 130 Butter 80 80 80 80 Egg white 300 300 300 Sugar 140 140 140 140 Lemon juice 3 3 3 * 1 Riken Vitamin Co., Ltd. glycerin fatty acid ester * 2 Fuji Oil Co., Ltd. soybean soluble hemicellulose 5
% Aqueous solution viscosity 10 cps

[0013]

[Table 2]         Blending Comparative Example 1 Comparative Example 2 Comparative Example 3       Commercially available natural cream cheese 200 200 200       Emergency MS * 1 0.0 0.05 0.9       Soya fiber S-DN * 2 0 0.2 15       Milk 300 300 300       Soft flour 75 75 75       Sugar 25 25 25       Egg yolk 130 130 130       Butter 80 80 80       Egg white 300 300 300       Sugar 140 140 140       Lemon juice 3 3 3

Egg yolk, sugar and soft flour were put in a bowl and stirred with a whipper to form a cream. On the other hand, commercially available natural cream cheese and milk were put in a pan, lightly boiled once, then immediately mixed with a creamy dough by a whipper to make a custard cream, and butter in which Emergy MS was melted was added thereto. Put powder of sugar and Soyafive S-DN and egg white in a bowl and whip to a final specific gravity of 0.22 with a mixer,
Finally, lemon juice was added to form a meringue, which was added to the custard cream in two portions (final specific gravity: 0.
47). The finished dough is filled with about 400 g each in a 18 cm type with the side shortened, and the upper and lower fire 18
A souffle cake was produced by baking by direct baking at 0 ° C. for about 40 minutes. Further, a part of the finished dough was frozen at −20 ° C. without baking, stored for a certain period of time, and baked under the same conditions to produce a souffle cake. The physical properties of the obtained souffle cake were evaluated as follows.

Evaluation of physical properties Direct baking heat resistance: State of cake after baking at 180 ° C. for 40 minutes. Microwave resistance: The state after reheating the baked cake at 600 W for 5 minutes. Freezing resistance: The state of a cake baked at −20 ° C. for 1 month after baking. Shape retention: Persistence of float (bulkness) of cake immediately after baking (80% or more). Bubble stability: Change in specific gravity after leaving the final dough for 30 minutes. The state of the cake was evaluated according to the following criteria. ⊙ Good ○ Slightly good △ Slightly bad × Bad The results are shown in Table 3.

[0016]

[Table 3] Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Direct baking heat resistance ◎ ◎ ○ × × ◎ Microwave oven resistance ◎ ◎ ○ × × ◎ Cake texture ◎ ○ ◎ ◎ ◎ × Freezing resistance ◎ ◎ ◎ × × ◎ Shape retention 5 minutes or more 5 minutes or more 5 minutes or more 3 minutes 3 minutes 5 minutes or more Bubble stability -0.02 -0.02 -0.02 -0.08 -0.08 -0.02 Examples 1 to 3 Compared with Comparative Examples 1 to 3, excellent physical properties were shown in all of heat resistance, freeze resistance, shape retention, and bubble stability.

Examples 4 to 5 Souffle cakes were produced in the following steps according to the formulations shown in Table 4.

[Table 4] Composition Example 4 Example 5 Vanilla cassis souffle souffle (cream) Butter 50 30 Cassis pulp 0 150 Vanilla pods 1/2 1/2 0 Sunfiber * 3 1 1 Sunsoft B10 * 4 02 02 Soft flour 55 40 Sugar 0 120 Egg yolk 80 0 Milk 250 200 Egg white 40 0 Whole egg 0 180 (Meringue) Egg white 160 100 Sugar 70 0 * 3 Taiyo Kagaku Co., Ltd. Water-soluble hemicellulose 5% aqueous solution viscosity 13 cps * 4 Taiyo Kagaku Co., Ltd. Acid monoglyceride

Example 4 A pod of vanilla was placed in milk and cooked, butter and soft flour were kneaded. To this, mix Sun fiber and Sunsoft B10,
Bring to a boil and thicken, then remove from the heat, egg whites,
Egg yolks were added in order and spread softly to form a custard cream. The meringue was made from egg whites and sugar to make a solid meringue and combined with custard cream. 8 pieces of dough on 3.5 inch souffle type with thin butter on the inside
0 g was added and baked in a hot water bath at 180 ° C. for 40 minutes to produce a souffle cake. Example 5: Whole eggs and sugar were added and mixed lightly, then butter and pureed blackcurrant were added. This was added to a mixture of soft flour, sunfiber and sunsoft B10 in milk, and the mixture was heated and boiled to form a custard cream. To this, add enough egg whites, add 80g of the dough to a 3.5 inch souffle mold with a thin butter coating on the inside, and bake at 180 ° C for 40 minutes in a water bath,
A souffle cake was produced. The souffle cakes obtained in Examples 4 to 5 all exhibited excellent physical properties in heat resistance, freeze resistance, shape retention, and bubble stability.

[0019]

EFFECT OF THE INVENTION Conventionally, in the production of souffle cake,
Due to the poor stability of the dough, it was impossible to make a large amount of the dough, and it was impossible to store the resulting dough in a frozen state. However, according to the present invention, in order to improve the foaming stability of the meringue. In addition to improving workability during mass production, it became possible to make dough by refrigeration. Also,
Souffle cakes usually have low heat resistance, and it was very difficult to make stable quality products without a steaming method such as boiling water, but by improving the heat resistance of the dough during baking, Even with baking, it is possible to obtain souffle cake with the quality of conventional steaming, and it is possible to improve production efficiency by shortening the baking time. Further, the heat resistance is improved, when the conventional souffle cake is reheated, it was impossible to heat the microwave oven, but according to the present invention, heating in a microwave oven is possible, and the cake after baking is heated. If you had frozen it, you could always eat fresh souffle cake.

Claims (13)

(57) [Claims] 1. A water-soluble hemicellulose derived from a plant, a souffle cake, characterized in that by blending the mono- or organic acid monoglyceride, water-soluble F
0.06 to 2% by weight of micellulose in souffle fabric
Souffle cake made by blending . 2. A water-soluble hemicellulose, souffle cake claim 1, wherein a viscosity at 20 ° C. in a 5% aqueous solution of water-soluble hemicellulose <br/> row scan follows 10,000 cps. 3. The souffle cake according to claim 1, which comprises 0.02 to 0.4% by weight of monoglyceride or organic acid monoglyceride with respect to the souffle dough. 4. The organic acid monoglyceride is one or more selected from citric acid monoglyceride, succinic acid monoglyceride, tartaric acid monoglyceride, diacetyl tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, lactic acid monoglyceride and malic acid monoglyceride. Souffle cake. 5. The souffle cake according to claim 1, which is a souffle cheesecake. 6. A water-soluble hemicellulose derived from plants, characterized by blending the mono- or organic acid monoglyceride, a water-soluble hemicellulose to souffle dough
A method for producing a souffle cake in which 0.06 to 2% by weight is blended . 7. The method for producing a souffle cake according to claim 6, wherein monoglyceride or organic acid monoglyceride is previously added to the aqueous phase and dissolved or dispersed. 8. A water-soluble hemicellulose, the preparation of souffle cake according to claim 6, wherein the viscosity is a water-soluble hemicellulose <br/> row scan follows 10,000 cps at 20 ° C. in a 5% aqueous solution. 9. The method for producing a souffle cake according to claim 6, wherein the monoglyceride or the organic acid monoglyceride is blended in an amount of 0.02 to 0.4% by weight based on the souffle dough. 10. The organic acid monoglyceride is one or more selected from citric acid monoglyceride, succinic acid monoglyceride, tartaric acid monoglyceride, diacetyl tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, lactic acid monoglyceride and malic acid monoglyceride.
6. The method for producing a souffle cake according to 6 . 11. The method for producing a souffle cake according to claim 6 , wherein a souffle cake is produced using a souffle cake material containing water-soluble hemicellulose and a monoglyceride or an organic acid monoglyceride. 12. The method for producing a souffle cake according to claim 11, wherein one or more selected from cream, cheese, margarine, butter, cocoa powder, chocolate and emulsified fats and oils is used as the souffle cake material. 13. The method for producing a souffle cake according to claim 6, wherein the souffle cake dough is prepared using a meringue in which egg white is whisked.