JP4118825B2 - Cakes - Google Patents

Description

  The present invention relates to cakes containing a moisturizing agent and suppressing aging during storage, and having a significantly improved texture, particularly a moist feeling and a mouth-melting feeling.

Conventionally, pregelatinized starch has been used for the purpose of improving the texture of the cake. Although pregelatinized starch can improve softness and moisturizing feeling due to its high moisturizing property, it causes stickiness and lowers mouthfeel (Patent Documents 1 and 2). These are considered to be caused by starch granule collapse in the heat treatment step and the drying step during the production of pregelatinized starch.
Moreover, although the technique which substitutes the chemical starch which performed chemical processing, such as hydroxypropylation and acetylation, with a part of wheat flour is examined (patent document 3), the said chemical starch is about 1.5 compared with wheat flour. If it is attempted to replace the amount that is as high as ˜3.0 times and is effective, there is a demerit in cost.

In addition, as a conventional technique using a thickener composed of a polysaccharide, a thickener is dispersed in flour or the like in a powder state and used to suppress aging during storage (Patent Document 4), gum quality・ Techniques (Patent Document 5) using a composition consisting of starch and protein with some edible oils and fats proposed have been proposed. In these techniques, the thickener itself absorbs water during cake dough preparation. The agglomeration and the dispersion efficiency are reduced, so the texture improvement effect is not high, and the thickener agglomerates themselves adversely affect the texture, causing stickiness to cakes, etc. A decrease in feeling is observed.
On the other hand, in order to improve the above problem, a technique (Patent Document 6) in which a thickener is dispersed in an oil / fat composition containing a water-in-oil emulsion composition and blended with cakes has been proposed. Since the aqueous phase is present in the product, the thickener cannot be prevented from coming into contact with water, and the meltability of the cake is not sufficient.
Japanese Patent Laid-Open No. 9-224550 JP-A-9-224551 JP-A-8-242752 JP 2002-291396 A JP-A-60-160833 JP 58-183030 A

  The problem to be solved by the present invention is to provide cakes that contain a moisturizing agent and suppress aging during storage, and that are remarkably improved in texture, particularly moist and melted in the mouth.

Therefore, the present inventor solves the above problems by using a moisturizer in addition to the emulsifier that has been conventionally effective in preventing aging, and by making the ratio of the specific fat and oil and the emulsifier to the specific range. I found out.
That is, the present invention provides the following components (A), (B) and (C) for 100 parts by weight of flour.
(A) Fats and oils 1.8 to 55 parts by weight (B) Moisturizer 0.001 to 2 parts by weight (C) Emulsifier 0.33 to 12.8 parts by weight and saccharides, and the following conditions 1) Component ( 75% by weight or more of unsaturated fatty acid residues with respect to all fatty acid residues constituting A) 2) Weight ratio of component (A) / (C) is 6.5 or less
3) Provided is a cake in which 80% by weight or more of the emulsifier constituting component (C) satisfies glycerin fatty acid monoester and propylene glycol fatty acid monoester .

  By having the structure of this invention, it can be set as the cakes which have the moist feeling and the feeling of melting in a mouth, having the effect of preventing aging during storage.

  The blending amount of the fat of component (A) with respect to 100 parts by weight of wheat flour is 1.8 to 55 parts by weight, but it is 5 to 40 parts by weight, and further 10 to 30 parts by weight is moist and melty. This is preferable from the viewpoint of improving the foaming property and foam stability of the dough during cake preparation and increasing the cake volume. Moreover, although unsaturated fatty acid residue accounts for 75 weight% or more with respect to all the fatty acid residues to comprise, it is preferable from the same point that it is 80 weight% or more. Specific fats and oils include edible fats and oils such as rapeseed oil, corn oil, soybean oil, palm oil, rice oil, and fish oil. Among them, those having a melting point of 20 ° C. or less are preferable. Furthermore, liquid oil having a melting point of 10 ° C. or less is preferable, and rapeseed oil, corn oil, soybean oil, and rice oil are particularly preferable. Furthermore, triglycerides and diglycerides containing diacylglycerol and medium chain fatty acids can also be used as long as they satisfy the above melting point conditions.

  The blending amount of the humectant as the component (B) in the present invention is 0.001 to 2 parts by weight, preferably 0.05 to 1.0 parts by weight, based on 100 parts by weight of flour. It is preferably 0.8 parts by weight, more preferably 0.20 to 0.5 parts by weight, from the viewpoints of sufficient anti-aging effect, moist feeling, and mouth melting feeling. Specific examples of the humectant include proteins and thickening polysaccharides. As the protein, any substance that exhibits viscosity when dissolved in water may be used, and examples thereof include milk protein and vegetable protein.

  Examples of milk proteins include sodium casein, calcium casein, rennet casein, milk casein, milk whey, lactalbumin, lactoglobulin and the like. Examples of plant proteins include soy protein and wheat protein. Examples of thickening polysaccharides include gellan gum, karaya gum, tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iota carrageenan, HM pectin, LM pectin, tragacanth gum, crystalline cellulose, PGA (propylene anginaate) Glycol ester), SSHC (water-soluble soybean polysaccharide), gati gum, methylcellulose, psyllium seed, and cashmere gum.

  One of these proteins and thickening polysaccharides may be used alone, or two or more different ones may be used in combination. Of these, xanthan gum, guar gum, and locust bean gum are preferred, and xanthan gum is more preferred from the viewpoint of flavor and texture (moist feeling, melted mouth feeling).

  The compounding quantity of the emulsifier which is a component (C) in this invention is 0.33-12.8 weight part with respect to 100 weight part of wheat flour, However, It is 2-10 weight part, Furthermore, it shall be 4-8 weight part. (1) Achieving sufficient anti-aging effect, moist feeling and melt-in-mouth feeling, (2) Suppressing aging by the emulsifier itself, (3) Foaming property and foam of dough during cake preparation It is preferable from the viewpoint of improving the stability and increasing the cake volume. Further, the fat / oil (A) and the emulsifier (C) have a weight ratio (A) / (C) of 6.5 or less, but 1.7 to 6.5, more preferably 2.0 to 6.5, It is preferable from the point of said (1) to set it as 3.0-6.5.

  In the present invention, when preparing cakes, one of the fats and oils (a) that is part of the fats and oils (A), the moisturizing agent (b) that is part of the moisturizing agent (B), and the emulsifier (C). Part of the emulsifier (c) is mixed in advance to prepare the oil and fat composition (d), and this is mixed with the flour. (4) The moisturizer (B) in the powder state is added to the oil and fat (A). It is preferable from the point of achieving the above (1) efficiently and the above point (2). Here, “fixed dispersion” refers to a state in which the powder component is uniformly dispersed in the oil and fat, and the powder component is not precipitated by curing to a state without fluidity. The fat and oil composition (d) has an oil and fat (a) of 50 to 85 parts by weight, a moisturizer (b) of 0.1 to 10 parts of an emulsifier (c) of 10 to 35 parts by weight when (d) is 100 parts by weight. And a component prepared so that the ratio of (a) / (c) is 6.5 or less. The weight ratio of (a) / (c) is 1.7 to 6.5, more preferably 2.0 to 6.5, and particularly 3.0 to 6.5. To preferred. Furthermore, it is preferable from the same point that the emulsifier (c) is 14 to 26 parts by weight in (d). Specific examples of the fat (a) and the humectant (b) are the same as the above (A) and (B).

  In the present invention, the scale of the state in which the oil and fat composition (d) is fixed and dispersed, that is, the cured state in which the fluidity of the oil and fat (a) is lost was measured by the penetration. Here, “penetration” refers to the measurement of the penetration described in ASTM-D217 (“D217 in ASTM, 1994. Section 5, Volume 05.01”). It is a value measured as follows. That is, the oil and fat composition is packed in a container having a length of 115 mm × width of 115 mm × depth of 90 mm, and the surface is flattened. This was left at the measurement temperature (20 ° C.) for 30 minutes, and then a needle (Penetrometer Cone) equipped with a 102.5 g conical load was left in contact with the surface, and the approach distance after 5 seconds was set to 0. Displayed in 1 mm units. Here, in general, the smaller the numerical value, the harder the measurement sample. In the present invention, the penetration is preferably 200 or less, more preferably 100 or less from the point of (4) above.

  In addition, you may use other preservatives, a pH adjuster, a pigment | dye, a fragrance | flavor, etc. suitably for the oil-fat composition (d) in this invention.

  As a specific production method of the oil and fat composition (d), the components (a) and (c) are first heated at a temperature equal to or higher than the melting point temperature of each component to be uniformly dissolved, and then the component (b) is added. Mix and stir uniformly. The desired oil and fat composition is obtained by cooling the uniformed material to a temperature not higher than the melting point of each of the above components, preferably to 30 ° C. or lower. The cooling rate is preferably higher. That is, when the emulsifier is crystallized by cooling, the rapid cooling is not more coarse than the slow cooling, thereby improving the dispersibility of the emulsifier itself (point (4) above) and promoting the anti-aging effect. It is preferable from the point (point (2) above). In the above production, when cooling the homogeneous mixture in a high temperature state, the container itself containing the homogeneous mixture may be cooled from the outside, but in general, a chilling machine, a botter, a combinator, etc. used for shortening and margarine production are used. It is preferable in terms of performance to use and quench rapidly.

  In the present invention, the amount of the oil and fat composition (d) added at the time of preparing the cakes is 1 to 20 parts by weight, more preferably 3 to 10 parts by weight, based on 100 parts by weight of the flour used for the cakes. It is preferable from the point of (1) and (2).

  Specific examples of the emulsifier (C) or (c) include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, lecithin derivatives, polysorbates and the like. A glycol fatty acid ester is preferred from the above point (1) or (4). Moreover, although an emulsifier can also be used by 1 type, it is preferable to use it with 2 or more types of mixed systems.

  Examples of the fatty acid constituting the emulsifier (C) or (c) include saturated or unsaturated fatty acids having 12 to 22 carbon atoms such as lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid, Saturated fatty acids are particularly preferable, and saturated fatty acids having 14 to 22 carbon atoms are most preferable from the above point (1) or (4). These fatty acids may be composed of a single compound, but may be composed of two or more mixed systems.

  The glycerin fatty acid ester of the present invention refers to an ester of glycerin and a fatty acid or a derivative thereof, such as glycerin fatty acid monoester, glycerin fatty acid diester, glycerin organic acid fatty acid monoester, polyglycerin fatty acid monoester, polyglycerin condensed ricinoleic acid ester, and the like. Included in this. The propylene glycol fatty acid ester of the present invention refers to an ester of propylene glycol and a fatty acid, and monoester type and diester type are preferably used.

  Among these, glycerin fatty acid monoester and propylene glycol fatty acid monoester are preferable from the above point (1) or (4), and it is particularly preferable to use these in combination. The total of the glycerin fatty acid monoester and the propylene glycol fatty acid monoester is preferably 80% by weight or more in the emulsifier, and the weight ratio of glycerin fatty acid monoester: propylene glycol fatty acid monoester is from 1: 0.5 to 2.0, preferably about 1: 1 is preferable, and it is particularly preferable to satisfy the above blending amount and weight ratio at the same time. The glycerin fatty acid monoester is also preferable from the above point (2), and the blending amount is preferably 1 to 10 parts by weight and more preferably 2 to 6 parts by weight with respect to 100 parts by weight of flour.

  Among the emulsifiers (C) or (c) in the present invention, other ones will be described. The glycerin organic acid fatty acid monoester is a compound obtained by esterifying the OH group at the 3-position of the glycerin fatty acid monoester with an organic acid. Organic acids include aliphatic monocarboxylic acids composed of lower fatty acids such as acetic acid, propionic acid and butyric acid, aliphatic saturated dicarboxylic acids such as oxalic acid and succinic acid, and aliphatic unsaturated dicarboxylic acids such as maleic acid and fumaric acid. Examples thereof include oxyacids such as acid, lactic acid, malic acid, tartaric acid, diacetyltartaric acid and citric acid, and amino acids such as glycine and aspartic acid. In particular, citric acid, succinic acid, tartaric acid, and diacetyltartaric acid are preferable, and HLB of 4 to 14 is preferable from the above point (1) or (4). Moreover, although commercially available glycerol organic acid fatty acid ester contains a part of unreacted organic acid and glycerol fatty acid monoester, such commercially available glycerol organic acid fatty acid monoester can also be used for this invention.

  Specific examples of polyglycerol constituting the polyglycerol fatty acid monoester include one or more compounds selected from the group consisting of tetraglycerol, pentaglycerol, hexaglycerol, heptaglycerol, nanoglycerol, decaglycerol and the like. It is done. In particular, glycerol having a polymerization degree of 1 to 9 is preferable from the viewpoint of improving the flavor.

  Polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin and condensed ricinoleic acid, and usually a mixture of mono- or diester of polyglycerin having a glycerin degree of polymerization of 2-3 and condensed ricinoleic acid of 3-5 of ricinoleic acid. Used.

  The sucrose fatty acid ester is an ester of sucrose and a fatty acid, and includes mono, di, tri, polyester, etc., and the constituent fatty acid is preferably a single or a mixture of two or more fatty acids having 12 to 24 carbon atoms. . The HLB is preferably 5-15.

  A sorbitan fatty acid ester is an ester of sorbitan and a fatty acid, and the constituent fatty acid is preferably a single or mixed system of 12 to 24 carbon fatty acids. The sorbitan fatty acid ester includes a monoester type and a triester type. In the present invention, the monoester type is preferable.

  Lecithin is a phospholipid mixture composed of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., and lecithin obtained from soybean or egg yolk is representative. Examples of lecithin derivatives include lysolecithin and lysophosphatidic acid.

  The emulsifier (c) in the oil and fat composition (d) in the present invention is preferably a glycerin fatty acid monoester and a propylene glycol fatty acid monoester from the above point (4), and a glycerin fatty acid monoester from the above (2) point. Is also preferable. The glycerin fatty acid monoester is preferably blended in an amount of 5 to 20 parts by weight and more preferably 7 to 15 parts by weight in 10 parts by weight of the oil and fat composition (d). The propylene glycol fatty acid monoester is preferably blended in an amount of 5 to 20 parts by weight, more preferably 7 to 15 parts by weight, from the above point (4).

  As a raw material of cakes in this invention, saccharides and an egg are mentioned as main raw materials other than the flour as a main raw material. Examples of the saccharide herein include sugar, starch syrup, maltose, glucose, isomerized sugar, lactose, oligosaccharide, fructose, sorbit and the like, and it is preferable to blend 80 to 300 parts by weight with respect to 100 parts by weight of flour. It is preferable to mix 80 to 300 parts by weight of eggs with respect to 100 parts by weight of flour. Furthermore, you may mix | blend baking powder, water, etc. as needed.

  Further, the emulsifier (c) is not only in the form of the oil and fat composition (d), but as a component (C), the foaming property and foam stability at the time of preparing the cake dough are improved separately, and the cake volume is increased. Can be added. Examples of the emulsifier used here include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, and lecithin derivative. In order to more effectively express the foamability and foam stability by the emulsifier, it is preferable to improve the dispersibility of the emulsifier. Therefore, the emulsifier is preferably used in an emulsified form with saccharides, fats and oils and the like. An emulsifier, a saccharide and an oil / fat in an emulsified form are generally called and used as a foamable preparation or a foamable oil / fat. As the composition of this foamable oil and fat, 5 to 30% by weight of emulsifier, 5 to 40% by weight of saccharide, 5 to 30% by weight of fat and oil and 5 to 40% by weight of water are foamable and foam stable. From the viewpoint of sex.

  Secondary ingredients include cocoa, coffee, almond powder, conc juice, fleur sauce, starch, modified starch, dairy products, salt, preservatives, vitamins, calcium and other fortifiers, proteins, amino acids, pH adjusters, dyes, flavors, etc. Can be mentioned.

  As a method for producing cakes, there are an all-in-mix method, a separate method, a co-standing method and the like which are generally performed.

  In the present invention, cakes refer to sponge cakes, butter cakes, chiffon cakes, roll cakes, Swiss rolls, busses, baumkuchens, pound cakes, cheese cakes, snack cakes, steamed cakes, and the like. The present invention can also be applied to buns, donuts, hot cakes, dorayaki, Imagawa bakery and other confectionery obtained by subjecting the dough to a heating process such as baking. Is also included.

  The above cakes are usually classified into raw cakes with a expiration date of 3 to 4 days and semi-bake cakes with a expiration date of 1 to 6 months. Since the storage period is long, the anti-aging effect and moist feeling are especially felt in the latter. A good texture such as melting in the mouth is strongly desired, and the present invention is also effective for this half-boiled cake.

  The half-bake cake has a moisture content of 10 to 25% by weight with respect to the cake weight and a water activity of 0.85 or less after being stored at 20 ° C. for 1 day after baking because of the required expiration date. It is preferable. The cake water content referred to in the present invention is obtained by drying a cake sample weighed in advance in a thermostatic bath at 105 ° C. for 3 hours and then measuring the weight again. The value obtained by subtracting the cake weight after drying from the cake weight before drying is expressed as a percentage with respect to the cake weight before drying, as the moisture content of the cake.

  The water activity referred to in the present invention means that a cake sample is left in a container and a sufficient amount of time (about 30 minutes) is reached when the equilibrium is reached between the air in the container and the sample. The relative humidity fraction (Aw: 0.00 to 1.00). The water activity is preferably 0.85 or less, more preferably 0.80 or less from the viewpoint of cake storage stability.

[Preparation of oil and fat composition]
[Method of blending oil and fat composition]
1) Weigh components (a) and (c) in a 2 liter stainless steel beaker.
2) The above 1) is uniformly dissolved in an 85 ° C. water bath and allowed to stand for 30 minutes. At this time, an anchor-type hook is used, and stirring is performed using a three-one motor (TYPE 60G manufactured by HIDON).
3) To the above 2), the component (b) weighed in advance is added with stirring, and after confirming that it has become uniform, it is allowed to stand for 30 minutes.
4) In 3) above, a large amount of ice is put in a water bath, cooled to 30 ° C., stirred while maintaining the temperature at 30 ° C., and transferred to a predetermined container.
5) After leaving the above 4) in a 15 ° C. constant temperature bath overnight (about 12 hours), the penetration was measured.

  Table 1 shows the blended compositions of the oil and fat compositions (1) to (8) and the measurement results of the penetration of the oil and fat composition.

  Using the oil and fat compositions (1) to (8), a cake was prepared as shown below according to the formulation shown in Table 2, and the sensory evaluation, moisture, water activity, and antiaging effect of the cake were measured. The results are shown in Table 2.

[Preparation of cake dough]
Using a vertical mixer (Kanto mixer 20 coat) and a wire, materials other than flour were put in the mixer and mixed with bubbles at a low speed of 0.5 minutes and at a high speed of 3 minutes to contain bubbles in the dough. Then, flour was added and cake dough having a dough specific gravity of 0.35 was obtained by stirring at a low speed of 0.5 minutes and a high speed of 1 to 3 minutes.

[Cake baking]
Release paper was laid on the baking top, and the cake dough placed in the squeeze bag was squeezed out into a circle so that it became 22 g per cake. The dough squeezed out on the top plate was baked in an oven for 12 minutes (baking temperature upper heat 190 ° C./lower heat 170 ° C.). After baking, after cooling at room temperature (20 ° C.) for 20 minutes, it was put in a plastic bag, sealed, and further stored at 20 ° C. for 1 day and 1 month to obtain a cake sample.

[Sensory evaluation of cake]
The monadic evaluation by 10 panelists on the softness, moistness, melting in the mouth, and softness when eating the cake was performed according to the following criteria. In addition, softness represents “aging suppression effect”.
A: Eight or more out of 10 people judged good.
A: 5 to 7 out of 10 people were judged to be good.
Δ: 3 to 4 out of 10 people judged good.
X: It was judged that 8 or more out of 10 people were not good.

[Aging suppression effect]
As described above, it has been found that by adding the oil and fat composition (d) of the present invention, aging is suppressed, and moist feeling and mouth melting feeling are also improved.

Claims (3)

The following ingredients (A), (B) and (C) for 100 parts by weight of flour
(A) Fats and oils 1.8 to 55 parts by weight (B) Moisturizer 0.001 to 2 parts by weight (C) Emulsifier 0.33 to 12.8 parts by weight and saccharides, and the following conditions 1) Component ( 75% by weight or more of unsaturated fatty acid residues with respect to all fatty acid residues constituting A) 2) Weight ratio of component (A) / (C) is 6.5 or less
3) Cakes satisfying that 80% by weight or more of the emulsifier constituting component (C) is glycerin fatty acid monoester and propylene glycol fatty acid monoester . The following components (a), (b) and (c)
(A) 50 to 85 parts by weight of fats and oils (b) 0.1 to 10 parts by weight of a humectant (c) 10 to 30 parts by weight of an emulsifier and the following conditions 1) Total fatty acid residue constituting component (a) The unsaturated fatty acid residue is 75% by weight or more based on the group. 2) The weight ratio of component (a) / (c) is 6.5 or less.
3) An oil and fat composition (d) in which 80% by weight or more of the emulsifier constituting component (c) is glycerin fatty acid monoester and propylene glycol fatty acid monoester is prepared in advance, and 100% by weight of flour Cakes according to claim 1, wherein 1 to 20 parts by weight of component (d) is blended with respect to parts. The cake according to claim 1 or 2, wherein after baking, the moisture content in the cake after storage at 20 ° C for 1 day is 10 to 25% in the cake weight and the water activity is 0.85 or less.