JP4425680B2 - Oil composition for cake and hot cake mix using the same - Google Patents

Description

  The present invention relates to an oil composition for cakes based on liquid oil and fat, and a hot cake mix using the composition.

  A hot cake is a kind of typical sweets that are very familiar and can be easily baked on a frying pan by mixing flour, milk, sugar, eggs, a swelling agent and the like. And the hot cake mix which mixed raw materials other than milk and an egg beforehand is marketed, and the demand is growing from the ease of the cooking.

  The quality of the hot cake is required to have good appearance and texture in addition to good flavor. As the appearance, it is particularly preferred that the peripheral portion has a thickness, a so-called shoulder-free surface shape is flat, swells greatly by firing, and does not sink after firing. In addition, the food texture is required to be light, melted in the mouth, moist, and crisp.

  In order to solve these points, various methods have been proposed in the past, and many techniques have been disclosed regarding the use of food emulsifiers. That is, an oil-in-water emulsified oil / fat composition for kneading starchy food dough, comprising 2 to 20% by weight of fats and oils, 2 to 20% by weight of dextrins, and 2 to 10% by weight of emulsifiers (for example, patents) Reference 1), in a process for producing a cake mix mainly composed of wheat flour and sodium hydrogen carbonate, and optionally adding sucrose, fats and oils, an emulsifier comprising polyglycerol fatty acid ester, sucrose fatty acid ester, and alkali metal hydrogen tartrate A method for producing a cake mix, characterized in that an acid agent comprising a salt, a first or second alkaline earth metal phosphate salt, and alum is added to the cake mix (for example, see Patent Document 2), and a plant sterol as an emulsifier And a lecithin-containing mix for bakery products (see, for example, Patent Document 3), fats and oils, water, diase Premix containing powdered fats and oils containing powdered oil-in-water emulsified fats containing rutartaric acid monoglycerides and bases and / or salts and having a pH of 2.0 to 12.0 (see, for example, Patent Document 4) , Glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and phospholipid, and one or more emulsifiers forming a liquid crystal structure, with respect to a total of 100 parts by weight of flour and saccharides A method for producing a hot cake in which 0.5 to 50 parts by weight are added (for example, see Patent Document 5). However, none of these techniques has been completely satisfactory.

JP 2001-095489 A Japanese Patent Laid-Open No. 62-158446 JP 2002-084962 A Japanese Patent Laid-Open No. 01-063332 Japanese Patent Laid-Open No. 05-015297

  An object of the present invention is to provide a hot cake mix that is voluminous, soft, and provides a crisp and smooth hot cake.

  As a result of diligent investigations on the above problems, the inventors of the present invention include (a) oil and fat, (b) polyglycerin fatty acid ester and (c) polyoxyethylene sorbitan fatty acid ester. While succeeding in the development of an oil and fat composition, the present inventors have found that a hot cake mix to which the oil and fat composition for cakes is added and blended solves the above problems all at once, and based on this knowledge, the present invention has been made.

That is, this invention consists of the following 1-3.
1. A fat composition for cakes comprising (a) fats and oils, (b) polyglycerin fatty acid esters and (c) polyoxyethylene sorbitan fatty acid esters.
2. (B) Polyglycerin fatty acid ester is diglycerin fatty acid ester, The oil-fat composition for cakes of said 1 characterized by the above-mentioned.
3. A hot cake mix comprising the oil composition for cakes according to 1 or 2 above.

  By cooking the hot cake mix according to the present invention, a hot cake having an improved appearance and texture compared to conventional products can be obtained.

  The present invention relates to an oil / fat composition for cakes comprising (a) an oil / fat, (b) a polyglycerin fatty acid ester and (c) a polyoxyethylene sorbitan fatty acid ester.

  The fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, and palm kernel oil. Oil, vegetable oils such as peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil, high oleic sunflower oil, animal oils such as beef fat, lard, fish oil, milk fat, and other animal and vegetable oils , Hydrogenated, transesterified, medium-chain fatty acid triglyceride (MCT) and the like, preferably soybean oil, rapeseed oil, corn oil and the like.

  The polyglycerol fatty acid ester used in the present invention is an esterification product of polyglycerol and a fatty acid, and is produced by a method known per se such as an esterification reaction.

  The polyglycerin is a mixture of polyglycerin having different degrees of polymerization, which is usually obtained by heating glycerin, glycidol, epichlorohydrin, or the like to cause a polycondensation reaction. The polyglycerin used in the present invention has an average degree of polymerization of about 2 to 10, for example, diglycerin (average degree of polymerization 2), triglycerin (average degree of polymerization 3), tetraglycerin (average polymerization). Degree 4), hexaglycerin (average degree of polymerization 6), octaglycerin (average degree of polymerization 8) or decaglycerin (average degree of polymerization 10), preferably diglycerin, triglycerin or tetraglycerin, more preferably diglyceride. Examples include glycerin.

  As the diglycerin, the diglycerin composition having an average degree of polymerization of glycerin of about 1.5 to 2.4, or the content of diglycerin composed of two molecules of glycerin is about 50% by mass or more, preferably about 70% by mass. As mentioned above, More preferably, the diglycerin composition which is about 90 mass% or more is mentioned. As a purification method for increasing the concentration of diglycerin, a known method such as distillation or column chromatography is used.

  The fatty acid is not particularly limited as long as it is derived from edible animal and vegetable oils and fats. For example, a straight chain saturated or unsaturated fatty acid having 6 to 24 carbon atoms, preferably a straight chain having 8 to 18 carbon atoms. Saturated or unsaturated fatty acids, more preferably linear unsaturated fatty acids having 18 carbon atoms are mentioned. For example, specific examples include one or two or more fatty acids selected from the group of oleic acid, linoleic acid and linolenic acid, and preferably contains about 50% by mass or more, more preferably about 70% by mass or more of oleic acid. Or fatty acid mixtures.

  A preferred example of the polyglycerin fatty acid ester used in the present invention is a diglycerin fatty acid ester containing a high concentration of diglycerin monofatty acid ester. That is, by reacting the high-purity diglycerin and fatty acid, for example, in an equimolar amount, unreacted diglycerin, diglycerin monofatty acid ester, diglycerin difatty acid ester, diglycerin trifatty acid ester or diglycerin tetrafatty acid. A mixture containing an ester or the like is obtained. Next, unreacted diglycerin and the like are removed from the mixture by a method known per se, and the mixture is further subjected to high vacuum distillation, for example, molecular distillation to obtain, for example, about 70 mass of diglycerin monofatty acid ester as a fraction. A diglycerin fatty acid ester containing at least% is obtained.

  The polyoxyethylene sorbitan fatty acid ester used in the present invention is produced by addition polymerization of ethylene oxide to a sorbitan fatty acid ester, and is also called alias (polysorbate). They are sold in the market, for example, under the product name Tween (registered trademark) from the company Atlas Powder, and Tween 20 (registered trademark), Tween 40 (registered trademark) depending on the type of constituent fatty acids. , Tween 60 (registered trademark), or Tween 80 (registered trademark).

  The characteristics of polyoxyethylene sorbitan fatty acid ester vary depending on the type of fatty acid constituting the sorbitan fatty acid ester, the degree of esterification, the average number of moles of addition polymerization of ethylene oxide, and the like, and there are many products other than the above. As the polyoxyethylene sorbitan fatty acid ester used in the present invention, Tween 40 (registered trademark), Tween 60 (registered trademark), or an equivalent thereof is preferably used from the viewpoint of its flavor and solubility in water.

  Although it does not specifically limit as an apparatus for manufacturing the oil-fat composition which concerns on this invention, For example, the normal stirring and mixing tank provided with the stirrer, the jacket for a heating, a baffle plate, etc. can be used. The shape of the stirring blades equipped in the stirrer may be any of a propeller type, a paddle cross type, a fan turbine type, a disk turbine type or an anchor type, but preferably a propeller type.

  Although the manufacturing method of the oil-fat composition which concerns on this invention is not specifically limited, For example, fats and oils, polyglycerin fatty acid ester, and polyoxyethylene sorbitan fatty acid ester are stirred at about 20-100 degreeC, Preferably about 50-70 degreeC, It can be produced by mixing and dissolving.

In the oil and fat composition according to the present invention, (a) the oil and fat is about 20 to 99% by mass, preferably about 40%.
-95% by weight, (b) about 0.1-80% by weight of polyglycerol fatty acid ester, preferably about 5-50% by weight, and (c) about 0% polyoxyethylene sorbitan fatty acid ester
. It is preferably mixed and dissolved in an amount of 1 to 10% by mass, preferably about 0.5 to 5% by mass. The content of each component is selected so that the entire composition is 100% by mass.

In the oil and fat composition according to the present invention, a food emulsifier such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester or lecithin is added to the extent that the object of the present invention is not impaired. Can do. Here, glycerin fatty acid ester includes, in addition to glycerin and fatty acid ester, glycerin acetate ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, or Examples include polyglycerin condensed ricinoleic acid ester. In addition, lecithin includes fractionated lecithin, enzyme-decomposed lecithin, enzyme-treated lecithin, and the like.

  The oil and fat composition according to the present invention can be added to and blended with a premix for a cake such as a sponge cake, a pound cake, or a hot cake (pancake), for example, and a particularly preferred usage is a hot cake mix.

  The hot cake mix of the present invention comprises, for example, wheat flour, sugar, fats and oils, a swelling agent and the fat composition according to the present invention, and salt, seasoning, spices, coloring agents, flavors, skim milk powder, Formulations including starch, vegetable powder and the like can be mentioned. Here, the flour is 60 to 85% by mass in 100% by mass of the hot cake mix, the saccharide is 3 to 30% by mass, preferably 10 to 25% by mass, the fat is 0 to 40% by mass, and the swelling agent is 0. It is preferable that the oil / fat composition is prepared to be contained in an amount of 0.01 to 20% by mass, preferably 0.1 to 5% by mass.

  There is no restriction | limiting in particular about the kind of flour used for the hot cake mix of this invention. That is, strong powder, semi-strong powder, medium-powered powder, thin-powered powder can be used by type, and first-class powder, semi-first-class powder, third-class powder, and powder can be used by grade. In addition, any flour can be used regardless of the presence or absence of the bleaching treatment or the presence or absence of the wet heat treatment.

  As the saccharides used in the hot cake mix of the present invention, monosaccharides, disaccharide sugars, sugar derivatives (such as sugar alcohols), oligosaccharides, and dextrins are used. Specifically, monosaccharides such as glucose, fructose, xylose, and disaccharides such as sugar, lactose, maltose, trehalose and sugar alcohols such as sorbitol, mannitol, palatinit, maltitol, raffinose, erythritol, lactitol, xylitol, and the like One or two or more kinds of oligosaccharides such as maltooligosaccharide and fructooligosaccharide, powdered starch syrup and dextrin can be appropriately selected and used. However, saccharides that can be used in the present invention are not limited to these.

  It is preferable that the said saccharide | sugar is mix | blended in the quantity of 5-50 mass parts with respect to 100 mass parts of compounding quantities of the said flour, More preferably, it is the quantity of 10-35 mass parts. Moreover, in the hot cake mix of this invention, it is preferable that the total compounding quantity of flour and saccharides exists in the range of 70-95 mass% in 100 mass% of hot cake mix, More preferably, it is 80-95 mass%. It is a range.

  For example, margarine, shortening, butter and the like can be used as the fats and oils used in the hot cake mix of the present invention. Powdered fats and oils can also be used. However, the fats and oils that can be used in the present invention are not limited to these.

  Examples of the swelling agent used in the hot cake mix of the present invention include sodium bicarbonate (sodium bicarbonate or sodium bicarbonate), carbonates such as ammonium carbonate, tartaric acid, sodium hydrogen tartrate, primary phosphate (sodium, Acidic agents such as calcium), fumaric acid, fumarate (sodium, potassium), citrate (sodium, calcium, ammonium), glucono delta lactone, gluconate (sodium, potassium, ammonium), calcined alum, etc. In particular, sodium hydrogen carbonate is preferable. However, the swelling agent that can be used in the present invention is not limited to these.

  In the method for producing a hot cake mix according to the present invention, first, flour components made of flour, sugar, swelling agent, and the like are mixed (preliminarily mixed) using a mixer such as a ribbon blender, a Henschel mixer, etc. Prepare the mixture. The premixing is not necessarily a necessary step, but it is preferable to perform the premixing in order to realize a more uniform mixed state. Premixing conditions vary depending on the type of blender, blending ratio, amount of preparation, etc. Generally, when the mixing speed is low (30-100 rpm), about 1 minute, when high speed (500-1700 rpm) About 30 seconds is preferable.

  After the above premixing, when the mixture of powders is in an appropriate mixed state, the oil composition according to the present invention or the mixture of the oil composition and the oil is sprayed while further mixing. In spraying, it is preferable to heat the oil composition according to the present invention or a mixture of the oil composition and the oil to make it fluid or liquid. The spraying method is not particularly limited as long as oil and fat can be sprayed in the form of fine droplets, and a spraying technique known per se can be used. For example, there are a method using a rotating disk, a pressure nozzle (one fluid nozzle), a two fluid nozzle, etc., but a method using a nozzle type sprayer is advantageous from the viewpoint of simplicity.

  The hot cake dough using the hot cake mix of the present invention is blended with an appropriate amount of egg, milk, cream, water or any mixture thereof in the hot cake mix of the present invention, and mixed uniformly with, for example, a mixer. Prepared. The obtained hot cake dough is baked using, for example, a frying pan to obtain a hot cake according to the present invention.

  Hereinafter, the present invention will be specifically described with reference to examples. Of course, it goes without saying that the present invention is not limited to the examples described below.

[Examples 1 to 4, Comparative Examples 1 to 4] Preparation of oil and fat composition (1) Raw material and oil for rapeseed oil for preparation of oil and fat composition (Product name: Light Plus; Yoshihara Oil Company)
・ Diglycerin monooleate (Product name: Poem DO-100V; Riken Vitamin Co., Ltd.)
・ Tetraglycerin monooleate (Product name: SY Glyster MO-310; Sakamoto Pharmaceutical Co., Ltd.)
・ Decaglycerin monooleate (Product name: Poem J-0381; Riken Vitamin Co., Ltd.)
・ Polyoxyethylene sorbitan monostearate (Product name: Lamesorb SMS20; Grenault)
・ Polyoxyethylene sorbitan tristearate (Product name: NIKKOL TS-30; Nikko Chemicals)

(2) Various fats and oils compositions were prepared by blending the above raw materials at various blending ratios (Examples 1 to 4 and Comparative Examples 1 to 4). Table 1 shows the composition of the oil and fat composition prepared in Examples 1 to 4, and Table 2 shows the composition of the oil and fat composition prepared in Comparative Examples 1 to 4.

(3) Preparation method of oil-fat compositions of Examples 1 to 4 and Comparative Examples 2 to 4 Based on the mixing ratio of the raw materials shown in Tables 1 and 2, predetermined raw materials were put into a 300 ml beaker and heated to 60 ° C. Heat and stirrer (Product name: Three-one motor, Model: FBL-
600, manufactured by HEIDON), the mixture was mixed and dissolved while stirring at 200 rpm. The processing amount of each example and each comparative example was set to 200 g.

[Examples 5 to 8, Comparative Examples 5 to 8] Preparation of hot cake mix (1) Formulation of hot cake mix In 97 parts by mass of the basic formulation of the hot cake mix shown in Table 3, the examples 1 to 4 and the comparison were made. 3 parts by mass of the oil and fat compositions of Examples 1 to 4 were added to make the total amount 100 parts by mass.

(2) Preparation method of hot cake mixes of Examples 5 to 8 and Comparative Examples 5 to 8 Raw materials other than the oil and fat composition were mixed with a dry powder mixer (device name: rocking mixer RM-10 (G), for experiments and research; Aichi Electric Co., Ltd.) was premixed for 10 minutes, and the oil and fat compositions of Examples 1 to 3 and Comparative Examples 1 to 4 were dropped while continuing mixing, and further mixed for 30 minutes. The processing amount of each example and each comparative example was set to 2000 g each. Table 4 shows the obtained hot cake mix sample and the oil and fat composition used therefor.

[Examples 9 to 12, Comparative Examples 9 to 12] Production and Evaluation of Hot Cake (1) Production Method of Hot Cake Egg 28 was added to 100 parts by mass of the hot cake mix samples of Examples 5 to 8 and Comparative Examples 5 to 8. Add a mixed solution of parts by weight and 80 parts by weight of water and mix for about 1 minute. Pour 150 g of the resulting dough on a hot plate at 160 ° C. in a circle to make a baked hot cake for 6.5 minutes on the front side and 5.5 minutes on the back side. Obtained.

(2) Evaluation of hot cake After the hot cake obtained above was stored at room temperature for 2 hours, an evaluation test was conducted with 10 panelists according to the evaluation criteria shown in Table 5 below. The result was obtained as an average of the scores of 10 people.
At the same time, in order to evaluate the hardness of the hot cake, a compressive strength when a 10 mm cylindrical probe was pushed 10 mm from the surface of the hot cake sample was measured using a texture analyzer (manufactured by Stable Micro Systems). The results are shown in Table 6.

  The hot cakes (Examples 9 to 12) obtained by cooking the hot cake mixes of Examples 5 to 8 were soft, crisp and crisp, with a sense of volume, and the hot cakes of Comparative Examples 5 to 8 It was clearly superior to the cooked mix (Comparative Examples 9-12).

  The fat and oil composition for cakes of the present invention is a sponge cake, butter sponge cake, roll cake, Swiss roll, busse, baumkuchen, pound cake, cheese cake made by a normal cake manufacturing method such as the sugar batter method or the all-in-mix method. Also in combination with a general-purpose cake foaming agent, the cake volume can be increased softly and lightly, and the mouthfeel of the cake can be improved.

Claims (1)

A hot cake comprising: (a) an oil and fat; (b) a diglycerin fatty acid ester containing 70% by mass or more of diglycerin monofatty acid ester; and (c) an oil and fat composition for cake containing polyoxyethylene sorbitan fatty acid ester. mix.