JP3456350B2 - Foamable emulsified fat composition for cake - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a sponge cake,
In the production of cakes (hereinafter referred to as "cakes") such as snack cakes, chiffon cakes, half-baked sweets, steamed cakes, etc., they are used not only for the purpose of improving the foaming property of the dough or the stability of the dough, but also the volume. Is large,
TECHNICAL FIELD The present invention relates to a foamable emulsified oil / fat composition for a cake, which can produce a cake having a good texture.

[0002]

BACKGROUND OF THE INVENTION Conventional foamable emulsified fats and oils compositions for cakes use monoglycerides of saturated fatty acids and sucrose fatty acid esters together with emulsifiers such as propylene glycol fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, and the like. It is an oil-in-water type emulsified with saccharides such as sorbitol and sorbitol. It can be used for the production of cakes, so-called all-in-mix method is possible, and it has excellent foaming property, emulsifying property and bubble stability during baking. It gives the cake dough its character. Therefore, there is an advantage that a large amount of cake can be stably produced, but as a drawback, since it contains a large amount of emulsifier, the soapy smell peculiar to the emulsifier impairs the flavor of the cake, or it is sticky when chewing, It had a lumpy (dango-like) texture, poor crispness, and poor melting in the mouth.

[0003] In recent years, consumers have become more and more interested in genuine products, and there is a growing demand for cakes that have a good mouth feel and are excellent in texture such as crispness and melting in the mouth. In response to such market needs, many attempts have been made to develop a foamable emulsified oil / fat composition capable of obtaining a cake having an excellent texture. That is, for example, in JP-A-5-23094, by using a foamable emulsified oil / fat composition for a cake using a gelling agent such as soybean protein, powdered egg white, curdlan, etc. It is said that it is possible to produce cakes that will never be presented. However, in this foamable emulsified oil / fat composition for cakes, the elasticity derived from the gelling agent is reflected in the cake, and the moistness peculiar to the cake is impaired, and the mouthfeel is impaired, and the sticky texture can be suppressed. However, the total texture is not enough. Further, in the embodiment, the amount of the cake dough used is very large, which is not realistic considering the actual manufacturing cost. That is, up to the present, a foamable emulsified oil / fat composition capable of obtaining a cake having a large volume and a mouthfeel that is easy to melt has not been developed to a satisfactory level.

[0004]

SUMMARY OF THE INVENTION In view of the above situation, the present invention provides a foamable emulsified oil / fat composition capable of producing a cake having a large volume and a good texture.

[0005]

The present inventors have completed the present invention as a result of intensive studies for achieving the above object. That is, conventionally, in the foamable emulsified oil and fat composition for cakes, mainly the foaming power and the stabilizing power of the dough, glycerin fatty acid ester, sorbitan fatty acid ester,
He relied on emulsifiers such as sucrose saturated fatty acid esters. As a result, the texture of the cake was impaired due to the effect of these emulsifiers, and the cake became sticky and crisp, and the melting in the mouth was poor. Therefore, among the sucrose fatty acid esters, erucic acid, by adding a sucrose fatty acid ester composed of an unsaturated acid such as oleic acid into the composition, glycerin fatty acid ester, sorbitan fatty acid ester brings about a decrease in the texture of the cake It was found that the action was suppressed, the volume was large, the texture was crisp, and the mouthfeel was good. Further, in this case, it was also found that by adding the processed starch and the thickening polysaccharide or protein to the composition, the foamability and foam stability can be further enhanced and the texture can be further improved.

Therefore, sucrose unsaturated fatty acid ester,
Further, according to the foamable emulsified oil / fat composition for a cake according to the present invention in which a processed starch, a thickening polysaccharide or a protein is blended, a large volume can be obtained while maintaining good foamability and stability of the dough. You can get good cakes. That is, the first invention is a compound of 100 parts by weight of the composition, 3-15 parts by weight of glycerin fatty acid ester, a sucrose fatty acid ester containing 2 to 8 parts by weight, and Ri constituent fatty acids unsaturated acids der, mono Oil- in- water type containing one or more sucrose fatty acid esters having an ester content of 20% by weight or less
It is a requirement that the emulsified oil and fat composition is in this case,
When the amount of glycerin fatty acid ester added is less than 3 parts by weight, the foaming power is insufficient, while when it is more than 15 parts by weight,
As described above, the texture of the cake may be impaired, and the flavor may deteriorate. If the amount of sucrose fatty acid ester added is less than 2 parts by weight, the foaming power of glycerin fatty acid ester cannot be maintained, and the foaming power will be greatly reduced during storage. On the other hand, if the amount is more than 8 parts by weight, the flavor of the cake may be deteriorated. For sucrose fatty acid ester, the constituent fatty acid is unsaturated acid ,
Content of less than 20% by weight
To do. That is, the monoester content is low and
Oil-soluble sucrose fatty acid ester with high tellurium content
Say. If the content of monoester is 20% by weight,
In this case, it corresponds to a sucrose fatty acid ester with an HLB of about 3.
It In this case, if the HLB value is 3 or less, it becomes oil-soluble.
It Therefore, if the monoester content is 20% by weight or less,
For example, HLB becomes 3 or less, and it becomes oil-soluble. Also, monoe
If the stealth content is more than 20% by weight, the texture of the cake will be improved.
There is a risk that the effect will be weakened. In this case, it is necessary to add the unsaturated acid in an amount corresponding to the added amount of the glycerin fatty acid ester. In particular,
For example, about 10 to 30% by weight is necessary.

A second aspect of the present invention is, in addition to the above first requirement,
Glycerin fatty acid ester, monoglyceride, shall be the monoglyceride organic acid ester, requirement that is one or more selected from polyglycerol fatty acid ester.

The third aspect of the present invention requires that the unsaturated acid of the sucrose fatty acid ester is erucic acid and / or oleic acid. From the third requirement and the first requirement, the sucrose unsaturated fatty acid ester of the present invention is preferably an oil-soluble sucrose fatty acid ester and the unsaturated acid is erucic acid or oleic acid. The fourth aspect of the present invention is required to contain 0.5 to 10 parts by weight of the modified starch and / or 0.1 to 3 parts by weight of the thickening polysaccharide in 100 parts by weight of the composition. In this case, if the amount of the modified starch added is less than 0.5 parts by weight, the effect cannot be expected, while 10
If the amount is more than the amount by weight, the emulsion stability of the composition may be impaired and the structure may deteriorate. Further, if the addition amount of the thickening polysaccharide is less than 0.1 parts by weight, the effect cannot be expected, while if it is more than 3 parts by weight, the viscosity of the composition may be too high and the production may be difficult. There is.

The fifth aspect of the present invention is to add 100 parts by weight of the composition to
It is required to contain 0.1 to 5 parts by weight of protein.
In this case, if the amount of the protein added is less than 0.1 part by weight, the effect cannot be expected, while if it is more than 5 parts by weight, the foamability may be decreased.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in more detail below. Edible fats and oils are used for the oil phase of the foamable emulsified fat and oil composition for cakes according to the present invention. The edible oil / fat may be an oil / fat normally used for margarine or shortening and which is solid at room temperature, but is preferably a liquid oil / fat at room temperature, for example, soybean oil, rapeseed oil, corn oil and the like. The amount of the edible oil / fat added is preferably Composition 1
5 to 35 parts by weight are suitable out of 00 parts by weight, and if the amount used is less than 5 parts by weight, the emulsifier may be damaged in the composition, while if more than 35 parts by weight, the emulsion stability of the composition is stable. There is a risk that oil separation will occur due to poor performance.

The glycerin fatty acid ester used in the present invention is one or more selected from monoglyceride, monoglyceride organic acid ester, polyglycerin fatty acid ester and the like. As the monoglyceride, the constituent fatty acid has 16 to 16 carbon atoms. It is preferable to use monoglycerides of 22 saturated fatty acids and / or unsaturated fatty acids having 18 to 22 carbon atoms. Further, as the organic acid of the monoglyceride organic acid ester, tartaric acid,
Mention may be made of succinic acid, citric acid, lactic acid, acetic acid, diacetyltartaric acid or mixtures thereof. Further, the polyglycerin fatty acid ester has a degree of polymerization of 2 to
It is preferable to use the one of 10.

As the sucrose fatty acid ester used in the present invention, the constituent fatty acid is an unsaturated acid, and the monoester content is 20% by weight or less. Therefore, in the present invention, it is preferable that the fatty acid is oil-soluble and that the constituent fatty acid contains a sucrose fatty acid ester of erucic acid and / or oleic acid. In the present invention, emulsifiers other than the glycerin fatty acid ester and the sucrose fatty acid ester whose constituent fatty acid is an unsaturated acid can also be used. For example, a propylene glycol fatty acid ester, a sucrose fatty acid ester whose constituent fatty acid is a saturated acid, a sorbitan fatty acid ester, an emulsifier such as lecithin can be used in combination to further improve foamability, dough stability, and storage stability. .

In the case of a sucrose fatty acid ester whose constituent fatty acid is a saturated acid, it is necessary to add the saturated acid in an amount suitable for maintaining the foaming power of the glycerin fatty acid ester or the sorbitan fatty acid ester. Specifically, for example, the saturated acid needs to be about 50% of the added amount of glycerin fatty acid ester and sorbitan fatty acid ester.

The processed starch used in the present invention includes:
Various types of starch such as those treated with acid or alkali, those treated chemically with phosphoric acid cross-linking or hydroxypropyl etherification, those treated with enzyme such as amylase, dextrins, resistant starch, indigestible dextrin, etc. are available. The starch solution when heated is preferably low viscosity, and the starch solution after heating is preferably one that does not age or does not age easily.

Further, examples of the thickening polysaccharide used in the present invention include various substances such as xanthan gum, guar gum, carrageenan, agar, gelatin, tamarind gum, locust bean gum, alginic acids, pectin and the like. Preferred are xanthan gum and tamarind gum, which can thicken the cake dough by adding a small amount and impart mechanical resistance.

The proteins used in the present invention include milk protein, wheat protein, blood protein, egg protein, and one or more proteins selected from these enzyme-treated or acid-treated degradation products. Can be mentioned. For example,
Whey protein concentrate (WPC), sodium caseinate, acid casein as milk protein, gluten, gliadin, glutenin as wheat protein, plasma protein as blood protein, egg yolk and egg white-derived protein as egg protein Are listed respectively. Of these, preferred are milk proteins such as casein, sodium caseinate, and WPC, or egg proteins such as whole egg treated with enzyme and egg yolk treated with enzyme to form a paste.

In the foamable emulsified oil / fat composition for a cake according to the present invention as described above, in addition to the above-mentioned various compounds,
Liquid sugar, saccharides such as sorbitol, for the purpose of stabilizing the emulsification,
Alternatively, cellulose and its derivatives, polydextrose, wheat bran, soybean fiber, sweet potato fiber, dietary fiber such as apple fiber, and alcohols such as propylene glycol and ethanol may be used. It is also possible to use organic acid salts such as sodium citrate, calcium phosphate, potassium hydrogen tartrate and the like in order to further enhance the foaming property. Furthermore, a flavoring agent and a coloring agent can be appropriately used.

The foamable emulsion oil / fat composition according to the present invention as described above can be produced, for example, as follows. First, add water-soluble emulsifier, processed starch, thickener, protein, alcohol or, if necessary, organic acid salt such as sodium citrate into water phase such as water, sorbitol or liquid sugar, and stir. While heating, use this as the aqueous phase. On the other hand, an edible oil and fat, an oil-soluble emulsifier, and if necessary, a colorant and a fragrance are added and mixed, and the mixture is heated and dissolved to form an oil phase part. While stirring the water phase portion, the oil phase portion was slowly added to this and emulsified using an emulsifying machine such as a homomixer, and further cooled with stirring to obtain a foamable emulsified oil / fat composition for cake.

[0019]

[Examples] The present invention will be described in more detail below with reference to Examples, Comparative Examples, and test examples using them.
The present invention is not limited to these examples and test examples. (Examples 1 to 10) With the formulations shown in Table 1, a foamable emulsified oil / fat composition for a cake was prepared according to the above-mentioned production method.

[0020]

[Table 1]

Comparative Examples 1 to 10 Using the formulations shown in Table 2, foamable emulsified oil and fat compositions for cakes were prepared according to the above-mentioned production method.

[0022]

[Table 2]

(Test Example) Using the foamable emulsified oil and fat compositions for cakes of Examples 1 to 10 and Comparative Examples 1 to 10 obtained as described above, the following composition and conditions were used. The sponge cake was baked and evaluated. <Blend> Soft flour 1000 g Whole egg 2000 g Sand sugar 1150 g Water candy 100 g Foaming emulsified oil and fat composition for cake 180 g Baking powder 20 g Water 50 g <Conditions> 20 Whole egg, sugar, foamable emulsified oil and fat composition in a coat mixer , Water and starch syrup were added, and the mixture was lightly mixed by stirring at low speed with a wire whipper. What was passed through a sieve of soft flour and baking powder was added to this, lightly mixed at low speed, and then whipped at high speed until the dough specific gravity became 0.46. Apply the obtained dough to No. 7 type with release oil applied and
50 g was taken and baked in an electric oven at about 175 ° C. for 30 minutes.

The cake thus obtained was sealed in a polyethylene bag and stored at room temperature for 2 days, and the cake was evaluated. The results shown in Tables 3 and 4 were obtained.

[0025]

[Table 3]

[0026]

[Table 4]

[0027]

As is clear from the results of Tables 3 and 4, the sucrose unsaturated fatty acid ester of the present invention, a processed starch, a thickening polysaccharide or a protein, and a foaming property for a cake according to the present invention. According to the emulsified oil and fat composition, cakes having a large volume and a good texture can be obtained while maintaining good foamability and stability of the dough.

─────────────────────────────────────────────────── --- Continuation of the front page (56) References JP-A-1-240134 (JP, A) JP-A-7-327597 (JP, A) JP-A-62-186735 (JP, A) JP-A-63- 287438 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A21D 2/16 A21D 2/18 A21D 2/26 A23D 7/00 CA / WPIDS (STN) Food related literature information (food NET) FOODLINE / FOODS ADL IBRA / FOOD SCIENCE AND TECHNOLOGY ABS TRACTS (DIALOG)

Claims (5)

(57) [Claims] 1. In 100 parts by weight of the composition, 3 to 15 parts by weight of glycerin fatty acid ester and 2 parts of sucrose fatty acid ester are used.
8 parts by weight containing, and Ri constituent fatty acids unsaturated acids der,
Water containing one or more sucrose fatty acid esters having a monoester content of 20% by weight or less
A foamable emulsified oil and fat composition for an oil cake. 2. The foamable emulsified oil composition for cake according to claim 1, wherein the glycerin fatty acid ester is one or more selected from monoglyceride, monoglyceride organic acid ester, and polyglycerin fatty acid ester. 3. The unsaturated acid of sucrose fatty acid ester is eruca.
The foamable emulsified oil / fat composition for cake according to claim 1, which is an acid and / or oleic acid . 4. The modified starch is added to 100 parts by weight of the composition.
5 to 10 parts by weight and / or 0.1 to 3 of the thickening polysaccharide.
The foamable emulsified oil / fat composition for cake according to any one of claims 1 to 3, which is contained by weight . 5. The protein is added in an amount of 0.1 in 100 parts by weight of the composition.
5 to 5 parts by weight of the foamable emulsified oil and fat composition for cake according to any one of claims 1 to 4.