JP4508834B2 - Cakes - Google Patents

Description

The present invention relates to cakes produced using swelling-suppressed starch made from small-particle starch. More specifically, in the production of cakes, the swelling-suppressed starch is replaced by 10 to 70% by weight, preferably 40 to 60% by weight of wheat flour, so that the volume is large, moist and melts well in the mouth. The present invention relates to obtaining cakes having a pleasant texture and improved deterioration over time during freezing and refrigeration storage.

Cakes include sponge cakes mainly made of wheat flour (mainly weak flour), eggs, sugar, oils and fats, and butter cakes added with oils and fats.

These cakes are baked in a sponge form using a low-protein flour with a small amount of protein, eggs and sugar in a large amount, and taking advantage of the foamability and stability of the eggs. In general, cakes having a large volume, excellent texture and texture of the inner phase, and products with little change in texture over time during freezing and refrigeration storage are desired. Furthermore, in recent years, there is a tendency that a moist and well-melted and soft feeling is preferred.

However, if the content of eggs and fats is increased in order to improve the melting of the mouth with softness, the elasticity will be lost, and conversely, if the water content is decreased to increase the elasticity, the problem of melting the mouth and worsening the melting of the mouth will arise. Moreover, even if cake cake with a large specific volume is made by lowering the specific gravity of the cake dough, a soft feeling will appear, but it will have a crunchy texture with no moist feeling. Furthermore, these eggs, fat-rich cakes, and cakes with a large specific volume generally tend to sink or burn.

As a method for improving the above problems, various methods such as a physical method for shocking a cake immediately after baking, addition of an emulsifier, addition of starch and the like have been tried to prevent sinking after baking.

  The addition of emulsifiers and emulsified oils and fats is widely used because it improves the texture and provides a certain degree of change with time. However, it is difficult to increase the volume, and when added to such an extent that the texture becomes heavy and a sufficient effect is exhibited, there is a disadvantage that the taste and odor of the emulsifier remains and the flavor is lowered.

As a method for adding starch, (A) a method of replacing raw wheat starch and corn starch to improve the volume after baking, and (B) a method of blending pregelatinized starch (JP-A-1-218538, JP-A-8-224057 and JP-A-11-155482 have been proposed. In addition, (C) the method of substituting with a specific swelling-inhibiting starch is particularly preferable because the effect of crosslinked starch using tapioca as the raw material is most excellent. (JP-A-7-75479). Furthermore, in order to give a moist feeling, methods using etherified and esterified swelling-suppressed starch having a specific substitution degree have also been proposed (JP-A-8-242752 and JP-A-10-276661).

However, in the method (A), the settling after baking is large, a moist texture cannot be obtained, and the effect of preventing change with time is poor. In the method (B), pregelatinized starch is used as a liquid sugar as a sweetener. It is used for absorption of moisture increased by using, and it is not directly improved by starch, or pre-gelatinized starch gelatinized at normal temperature is used directly or as oil-in-water emulsion in cake dough, so it is uniform This causes problems such as a phenomenon that is not dispersed in the resin and a decrease in foamability. Even in the method (C), although improvement is seen in terms of volume and deterioration over time, the texture after baking, and the texture after refrigeration / freezing still tends to be insufficient. Further, when etherified and esterified swelling-suppressed starch is used, a slight stickiness is felt, and sufficient results are not obtained.
JP-A-1-218538 JP-A-8-224057 JP-A-11-155482 JP-A-7-75479 JP-A-8-242752 Japanese Patent Laid-Open No. 10-276661

  The problem to be solved by the present invention is to develop cakes that are excellent in the texture of the inner phase, moist and melt in the mouth, have a soft texture, and have improved deterioration over time during freezing and refrigeration storage That is.

In order to solve such problems, the present inventors, as a result of earnest research, as a material of cakes, using a small particle starch represented by rice starch as a raw material, a specific range of swelling-suppressed starch, In particular, it was discovered that this problem can be remarkably improved, and the present invention has been completed.

  As described above, according to the present invention, by using processed starch in which small-particle starch typified by rice starch is swelled to a specific range as a raw material, it is excellent in the texture of the inner phase, moist and melted. It is possible to provide cakes that are good and have a soft texture and improved deterioration over time during freezing and refrigeration storage.

The cakes in the present invention are doughs made by adding flour, sugar and eggs as main raw materials, and optionally adding fats and oils to the main raw materials and adding various auxiliary raw materials and appropriate amounts of water to stir and mix. Is a general term for those produced by baking or steaming, and is usually a confectionery having a water content of 15% by mass or more.

  Specific examples include sponge cakes such as decoration cakes, short cakes and roll cakes, butter cakes such as pound cakes, baumkuchen, fruit cakes and madeleine, and waffles, hot cakes and busses. Further, Dorayaki, Imagawa Yaki, Taiyaki, Castella, and the like, and steamed cakes, steamed Castella, buns (particularly their skins) and the like can be exemplified.

  The small-particle processed starch used in the present invention is a processed starch having an average starch particle size of 10 μm or less, preferably 5 μm or less when unheated. Specific examples include rice starches such as glutinous rice starch and glutinous rice starch, and processed starches such as amaranthus starch, taro starch and small particle wheat starch, preferably glutinous rice starch, taro starch and small particle wheat starch. Examples of the processing method include swelling suppression treatment.

The above-mentioned processed small particle starch is a processed starch that is processed by some method so as to suppress the swelling of starch particles when starch is heated and gelatinized using rice starch, taro starch, small particle wheat starch, etc. as raw materials . Although it does not specifically limit as a kind of swelling suppression process, Well-known methods, such as a bridge | crosslinking process, an aging process, wet heat treatment, and an emulsifier process, are mentioned.

  Cross-linked starch is obtained by cross-linking starch using a conventional cross-linking agent such as trimetaphosphate, hexametaphosphate, phosphorus oxychloride, epichlorohydrin and the like. The degree of swelling can be adjusted by the amount of crosslinking agent added.

  Aged starch is obtained by gelatinizing starch, then aging the starch by repeated refrigeration or freezing and thawing (the degree of swelling varies depending on the degree of aging), and then drying and grinding. The thing which crushed vermicelli was mentioned.

  The heat-moisture treated starch is a starch that has been heat-treated in the presence of insufficient moisture to gelatinize the starch. For example, the moisture of the starch is adjusted to about 20 to 25%, and this is about 100 to 130 ° C. Obtained by heat treatment for about 0.5 to 5 hours. At this time, if the amount of water is increased within a range where gelatinization does not occur, the heating temperature is increased, and the treatment time is lengthened, the degree of swelling is further suppressed.

  The emulsifier-treated starch is a starch that has been treated so that an emulsifier such as fatty acid monoglyceride or sucrose fatty acid ester is incorporated into the starch molecule. For example, starch is made into a 30 to 40% aqueous suspension, and an emulsifier is added to the starch. It is obtained by dehydration and drying after stirring for a period of time.

The degree of swelling suppression treatment of the above processed small particle starch can be detected as the degree of swelling, preferably satisfying the condition that the degree of swelling is 0.3 or more and less than 1.5 ml, more preferably 0.8 or more and less than 1.4 ml It is. In addition, as long as this condition is satisfied, a combination of swelling inhibiting treatment and other processing such as etherification, esterification and oxidation treatment can be used.

The degree of swelling in the present invention is a method for measuring the degree of inhibition of starch swelling, and the measurement method is described below. Sample starch is precisely weighed 150 mg in anhydrous form and transferred to a test tube. Add exactly 15 ml of the test solution to be described later, and shake and disperse well. Immediately put in a boiling water bath, heat for 5 minutes, rapidly cool to room temperature, and then shake and homogenize again into a 10 ml graduated cylinder. This is a value obtained by transferring 10 ml of the solution in the test tube and allowing it to stand at about 20 ° C. for 18 hours and measuring the amount of sediment. Preparation method of test solution: 300 g of zinc chloride, 780 g of ammonium chloride, and 1875 g of ion-exchanged water are dissolved by heating and cooling, and adjusted to 19 baume (15 ° C.). Take 10 ml of this solution, add 2 drops of bromophenol blue solution, and titrate with 0.1N HCl to change from purple to yellow, and determine the degree of hydrochloric acid (hydrochloric acid = HCl factor x required for titration). ml). Adjust using hydrochloric acid and aqueous ammonia so that the degree of hydrochloric acid is 3.9 ± 0.1. After adjustment, check the degree of hydrochloric acid again, and finally use after filtration.

  In starches other than the small particle starch used in the present invention, such as processed starch from corn starch or tapioca starch, it feels powdery and crunchy, has poor mouth melt, and cannot be the texture of the intended cakes .

The degree of swelling of the processed small particle starch is preferably 0.3 or more and less than 1.5 ml, more preferably 0.8 or more and less than 1.4 ml. When processed small particle starch having a degree of swelling of 0.8 or more and less than 1.4 ml is used, cakes having a large volume, excellent texture of the inner phase, moist and well-dissolved, and having a soft texture are obtained. . When the degree of swelling is 0.3 or more and less than 0.8 ml, the volume of cakes is reduced, and although the mouth melts well, the moist feeling is strong and the texture becomes slightly heavy. When the degree of swelling is 1.4 or more and less than 1.5, the cakes are somewhat crispy. If the degree of swelling is 1.5 ml or more, the volume is reduced, the surface becomes rough, the mouth melts poorly, and cakes having a favorable texture cannot be obtained.

  In the production of the confectionery of the present invention, a conventional method may be used, and the flour used therein may be replaced with the swelling-suppressed starch within the above range.

  When the substitution amount is less than 10% by mass, the effect is recognized but is not remarkable, and the processed small particle starch is used in the range of 10 to 70% by mass, preferably 40 to 60% by mass of the flour used, The effect is remarkable and preferable.

  As a result, it is easy to obtain a confectionery having a large volume and excellent texture and having a moist texture and little deterioration with time during freezing and refrigeration storage. At this time, the processed small particle starch can be used as a premix previously mixed with wheat flour, or each can be added separately.

  In addition to flour, eggs, sugar, and in some cases, fats and oils, various auxiliary materials are used for confectionery. For example, emulsified oils and fats, emulsifiers, swelling agents, fragrances, pigments, starch syrups, oligosaccharides, dextrins, artificial sweeteners, liqueurs, various topping materials and the like can be used as in the past. However, in this case, as the added amount increases, the volume increasing action tends to be suppressed. Therefore, it is necessary to limit the added amount to the extent that there is no adverse effect.

  In addition, pregelatinized starch, natural gum, and the like can be added for the purpose of adjusting batter viscosity and uniform dispersion of topping materials such as raisins and nuts.

  Hereinafter, the present invention will be described in more detail with reference examples and examples. In addition, the part and% in a reference example and an Example represent a mass part and mass%.

  A solution prepared by dissolving 1.2 parts of sodium hydroxide and 35 parts of sodium chloride in 120 parts of water is prepared for each sample number shown in Table 1, 100 parts of rice starch, and epichlorohydrin as a crosslinking agent is added as shown in Table 1. The reaction was carried out at 30 ° C. for 24 hours with stirring. Thereafter, the pH was neutralized to 5.0 with acid, followed by dehydration, washing, and drying to obtain epichlorohydrin-crosslinked rice starch (Sample No. 1). Table 1 shows the degree of swelling and the amylose content of the raw material.

  A solution prepared by dissolving 1.2 parts of sodium hydroxide and 35 parts of sodium chloride in 120 parts of water is prepared for each sample number shown in Table 1, and 100 parts of rice starch and sodium trimetaphosphate as a crosslinking agent are added as shown in Table 1. The reaction was carried out at 30 ° C. for 24 hours with stirring. Thereafter, the pH was neutralized to 5.0 with acid, followed by dehydration, washing, and drying to obtain trimetaline-crosslinked rice starch (sample numbers 2 to 7, 9, and 10). Similarly, the rice starch was replaced with tapioca starch and the reaction was carried out to obtain trimetaphosphate cross-linked tapioca starch (sample number 11). Table 1 shows the degree of swelling and the amylose content of the raw material.

  Using each sample starch of Table 1, we measured whole eggs, sugar and water in the following Table 2 formulation, stirred and foamed until the dough specific gravity reached 0.25, and then passed through a sieve and Sample starch (sample numbers 1 to 11) was added and mixed uniformly so as not to crush bubbles. 360 g of this dough was transferred to a baking mold having a diameter of 20 cm, and baked in an electric oven at 170 ° C. for 25 minutes to obtain a sponge cake sample. As a control, a sponge cake was similarly prepared using only wheat flour. Evaluation of the obtained sponge cake was determined according to the following criteria. The results are shown in Table 3.

<Thickness measurement>
The thickness of the center of the sponge cake after 1 day at room temperature was measured after being cut perpendicularly to the bottom surface. This was used as a scale for measuring the volume of sponge cake. The larger the thickness, the larger the volume.

<Internal phase>
◎: Very fine texture ○: Fine texture △: Slightly rough texture ×: Rough texture

Texture evaluation <moistness>
◎: Very good ○: Good △: A little bad ×: Bad <Softness>
A: It has a soft elasticity and is very soft.
○: Soft and elastic, soft.
Δ: Elasticity but slightly hard, or soft but slightly fragile.
X: It is elastic and hard or soft but fragile.
<Melting mouth>
A: Very good.
○: Good.
Δ: Slightly bad
X: Bad.

<Stability over time>
Wrap the sponge cake in a wrap and store in a freezer (about -18 ° C) for 1 week, then thaw at room temperature, and determine the change in texture compared to before freezing.
A: Very good.
○: Good.
Δ: Slightly bad
X: Bad.

  Sponge cake obtained using sample numbers 2 to 4 (swelling degree 0.8 to 1.2 ml) has a larger volume than the control, excellent texture of the inner phase, and soft, soft and soft food It had a feeling of being moist and melted in the mouth, and there was little change over time during freezing and refrigeration storage. If the sponge cake is prepared using cross-linked starch (sample numbers 9, 10) (swelling degree 0.8 ml) using rice starch having a different amylose content as long as it is within the above-mentioned swelling degree range, the same sponge is preferred. A cake is obtained. When sample number 1 (swelling degree 0.3 ml) was used, the volume of the sponge cake was reduced, and although the mouth melted well, it had a moist feeling and a slightly heavy texture. On the other hand, in sample No. 5 (swelling degree 1.4 ml), some sponge cake was felt. In sample Nos. 6 to 8 (swelling degree 1.5, 2.0, 10.0 ml), the volume was reduced, the surface became rough, the mouth melted poorly, and a sponge cake with a favorable texture could not be obtained. Sponge cake prepared with cross-linked starch (sample No. 11) (swelling degree: 1.0 ml) using starch other than small particle starch as a raw material, feels powdery and crisp, poorly melts in the mouth, and has a desired texture. Could not be.

  Using sample No. 3, a sponge cake was obtained in the same formulation as in Example 3 with the formulation in Table 4 below. Table 5 shows the evaluation of the sponge cake obtained.

  By replacing 10 to 70% (formulations 1 and 3-6), preferably 40 to 60% (formulations 1 and 5) of the flour used, the volume is large compared to the control, the texture of the internal phase is excellent, and it is moist A sponge cake having a good mouth melt, a soft texture and improved deterioration over time during freezing and refrigeration storage was obtained. When the replacement amount is less than 10% (prescription 2), it is hard and has a poor mouth-melting texture, and when the replacement amount exceeds 70% (prescriptions 7 and 8), it is soft but very brittle. Sponge cake was not obtained.

Using sample number 3 in Table 1, a steamed cake was prepared according to the following basic recipe (Table 6). That is, whole eggs and sugar were weighed, stirred and foamed, then sieved flour, sample starch and baking powder were added, and salad oil was added and mixed uniformly so as not to crush bubbles. 50 g of this dough was poured into a cupcake mold and steamed for 12 minutes in a steamer at 92-100 ° C. to prepare a steamed cake. This steamed cake was evaluated for appearance and texture after storage at room temperature for 1 day. Furthermore, it was stored in the refrigerator (about 4 ° C.) for 4 days and in the freezer (about −18 ° C.) for 1 week, and the change with time was evaluated.

  The obtained steamed cake of the present invention had a larger volume than the control example, was excellent in the texture of the inner phase, moist and melted in the mouth, and had a soft texture. The change with time at the time of freezing and refrigeration was small and suitable.

Using sample number 3 in Table 1, dorayaki skin was prepared according to the following basic formulation (Table 7). That is, after egg white is agitated and foamed, baking powder dissolved in 1/3 of the total amount of water, creamed egg yolk, sugar, and honey are mixed uniformly. Further, the sieved wheat flour and sample starch were mixed and placed for 30 minutes. This dough was baked in a frying pan, inverted when the surface was semi-dry and bubbles were floating, baked to the extent that the surface was dry, and then allowed to cool at room temperature. The dorayaki was evaluated for appearance and texture after storage at room temperature for 1 day. Furthermore, it was stored in the refrigerator (about 4 ° C.) for 1 week, and the change with time was evaluated.

The obtained dorayaki skin of the present invention had a soft and soft texture that was softer than the control example, and was moist and well melted. The change over time during refrigeration was small and suitable.

    A solution prepared by dissolving 1.2 parts of sodium hydroxide and 35 parts of sodium sulfate in 120 parts of water is prepared for each sample number shown in Table 8. 100 parts of rice starch, propylene oxide as an etherifying agent, and sodium trimetaphosphate as a crosslinking agent Were added as shown in Table 1 and reacted for 24 hours at 40 ° C. with stirring. Thereafter, the pH was neutralized to 5.0 with an acid, followed by dehydration, washing, and drying to obtain crosslinked hydroxypropylated rice starch. Table 8 shows the degree of substitution, the degree of swelling, the amylose content of the raw material, and the like.

Using each sample starch of Table 8, sponge cake was obtained with the same formulation as in Example 3. Table 9 shows the evaluation of the sponge cake obtained.

The sponge cake obtained using the cross-linked hydroxypropylated rice starch (Sample Nos. 12 and 13) had a large volume, a soft and soft texture, and moist and well melted. The change over time during refrigeration was small and suitable.

Claims (3)

A cake containing swelling-suppressed starch having a degree of swelling of 0.8 to less than 1.4 ml , the raw material being rice starch having an average particle size of 10 μm or less when unheated . A cake characterized in that it contains an etherified or esterified swelling-suppressed starch having an average particle diameter of 10 μm or less when heated as a raw material and a swelling degree of 0.8 to less than 1.4 ml. The cakes according to claim 1 or 2, wherein the amount of substitution of the swelling-suppressed starch, etherified or esterified swelling-suppressed starch with respect to the flour used is 10 to 70 mass%, preferably 40 to 60 mass%.