JP4527036B2 - Cakes - Google Patents

Description

  The present invention relates to an oil / fat composition for cakes, a cake containing the oil / fat composition, and a method for producing cakes using the oil / fat composition.

  In cakes mainly composed of wheat flour, eggs, fats and oils, as a technique for improving the texture, generally a method using a pregelatinized starch (Patent Documents 1 and 2), a thickener comprising polysaccharides A method to be used (Patent Document 3) has been proposed. However, in the former, there is a soft feeling but the mouth melting feeling is lowered, and in the latter, the thickener itself absorbs water and aggregates during preparation of the cake dough, and the dispersion efficiency is also lowered, so the mouth melting feeling is also lowered. There is.

On the other hand, a technique has been proposed in which an oil-in-water emulsified oil / fat composition using a diacylglycerol-containing oil / fat in the oil phase is added to the dough to improve softness and moistness and suppress odor (patent) Reference 4). This is for the purpose of obtaining a finely emulsified and stable emulsion, and is due to the effect that fats and oils are uniformly dispersed in the dough.
In the case of fats and oils containing a high amount of triacylglycerol, a technique for improving soft feeling and melting in the mouth by adding enzyme-treated egg yolk or whole egg to the dough has also been proposed. For example, there is a method of adding egg yolk or whole egg having a decomposition rate of 5 to 60% or 60% or more with phospholipase to the dough (Patent Documents 5 and 6).

Japanese Patent Laid-Open No. 9-224550 JP-A-9-224551 JP 2002-291396 A JP 7-289143 A JP-A 63-258528 JP 2003-325140 A

Although these conventional techniques have a certain effect in improving the soft feeling and mouthfeel, when diacylglycerol (DAG) is used, there is a drawback that it takes a long time to obtain a predetermined dough specific gravity. In addition, when triacylglycerol (TAG) is used, there is a drawback that the volume is not sufficient, and thus it cannot be said that it is satisfactory in terms of simultaneously satisfying the good appearance and workability required as a cake.
Accordingly, an object of the present invention is to provide a fat and oil composition for cakes that can obtain a cake having a good texture such as soft feeling and melting in the mouth, a large volume, and particularly excellent workability in the case of DAG, and It is providing the cake containing this oil-fat composition for cakes, and the manufacturing method of this cake.

  As a result of studying to achieve the above object, the present inventor has improved the texture such as soft feeling and melted mouth by making cakes containing a certain amount or more of diacylglycerol and enzyme-treated egg yolk or whole egg. In addition, it was found that the synergistic effect of increasing the volume of cakes and improving the appearance and softening the texture can be obtained.

  That is, the present invention provides cakes containing (A) 20 parts by mass or more of diacylglycerol and (B) enzyme-treated egg yolk or whole egg with respect to 100 parts by mass of wheat flour.

  By using the cakes of the present invention, a texture such as soft feeling and melting in the mouth is good, and cakes with a larger volume can be obtained with good workability.

  The diacylglycerol used in the present invention needs to be contained in an amount of 20 parts by mass or more with respect to 100 parts by mass of wheat flour, and further contains 30 to 60 parts by mass, particularly 40 to 55 parts by mass, to stabilize the dough. It is preferable from the viewpoints of operability, soft and mouth-feeling texture, increasing cake volume and workability. In addition to diacylglycerol, it may partially contain triacylglycerol, monoacylglycerol, free fatty acid and the like. Diacylglycerol is preferably blended as a fat and oil containing a high amount of diacylglycerol from the viewpoints of emulsification stability of the dough, soft and meltable mouthfeel, cake volume and workability.

  The enzyme-treated egg yolk used in the present invention is an egg yolk of any form such as raw, frozen, powdered, salted, and sweetened. Moreover, the form of the whole egg containing egg white may be sufficient. The content of the enzyme-treated egg yolk is 80 to 140 parts by mass with respect to 100 parts by mass of wheat flour in terms of liquid egg yolk in terms of emulsification stability, soft and meltable mouthfeel, cake volume, and flavor improvement. It is preferably 90 to 130 parts by mass, particularly preferably 100 to 120 parts by mass.

  Moreover, as an enzyme used for the enzyme treatment of egg yolk, esterase, lipase, and phospholipase are preferable, lipase and phospholipase are more preferable, and phospholipase is particularly preferable. Among the phospholipases, phospholipase A, that is, phospholipases A1 and A2 are preferable, and phospholipase A2 is particularly preferable.

  In the present invention, the degradation rate of phospholipids by enzyme treatment is not particularly limited, but the mass ratio of lysophospholipid to the total phospholipids of egg yolk among enzyme-treated egg yolks (hereinafter referred to as “lyso ratio”) ) Is preferably 50% by mass or more based on the amount of phosphorus, more preferably 60 to 100% by mass, and particularly 80 to 95% by mass to improve the emulsion stability, soft and mouth-feeling texture, and cake volume. It is preferable from the point of increasing. The lysophospholipid is preferably derived from egg yolk as described above, but a soybean-derived one can also be used, and an egg yolk-derived one and a soybean-derived one can also be used in combination.

  The enzyme treatment conditions may be appropriately selected such that the lyso ratio is 15% or more when the enzyme-treated egg yolk is used for the whole egg yolk. Specifically, when the enzyme activity is 10,000 IU / mL, the enzyme addition amount is preferably 0.0001 to 0.1% by mass, particularly preferably 0.001 to 0.01% by mass with respect to egg yolk. The reaction temperature is preferably 20 to 60 ° C, particularly preferably 30 to 55 ° C. The reaction time is preferably 1 to 30 hours, particularly 5 to 25 hours. When enzyme-treated egg yolk is used as part of the egg yolk, the enzyme treatment conditions may be selected so that the total lyso ratio of the enzyme-untreated egg yolk and the enzyme-treated egg yolk falls within the above range. Such an enzyme treatment is preferably performed before mixing and emulsifying each raw material.

  In the cakes of the present invention, it is possible to prepare an oil / fat composition for cakes containing diacylglycerol and enzyme-treated egg yolk or whole egg in advance, and to produce the cakes using this composition is emulsion stability. From the viewpoint of industrial productivity.

  The diacylglycerol content in the oil composition for cakes is preferably 10% by mass or more, more preferably 20 to 50% by mass, especially 25 to 45% by mass, emulsification stability, softness and good melting. It is preferable from the viewpoints of texture, cake volume and workability. From the viewpoint of industrial productivity, diacylglycerol is preferably blended as an oil containing a high amount of diacylglycerol. In addition to diacylglycerol, the fats and oils may partially contain triacylglycerol, monoacylglycerol, free fatty acid and the like. This fat composition is defined by the fat content of diacylglycerol and the pure egg yolk content of enzyme-treated egg yolk.

  The content of diacylglycerol in the fat / oil is preferably 15 to 95% by mass, more preferably 35 to 95% by mass, further 50 to 95% by mass, particularly 75 to 93% by mass, and particularly 80 to 90% by mass. 90% by mass is preferable from the viewpoints of emulsion stability, soft and well-melted mouthfeel, cake volume and workability.

  In the diacylglycerol used in the present invention, 80 to 100% by mass of the constituent fatty acid is preferably unsaturated fatty acid, more preferably 90 to 100% by mass, and further 93 to 100% by mass, particularly 93. It is preferable to be -98% by mass, particularly 94-98% by mass, from the viewpoint of the balance of fatty acid intake, soft and meltable mouthfeel, cake volume and workability. Here, it is preferable that carbon number of this unsaturated fatty acid is 14-24, and also 16-22.

  Among the fatty acids constituting diacylglycerol, the content of trans-unsaturated fatty acids is 0 to 4% by mass, preferably 0.1 to 3.5% by mass, and more preferably 0.2 to 3% by mass, It is preferable in terms of physiological effects, soft and meltable mouthfeel, and workability.

  Among the fatty acids constituting diacylglycerol, the content of conjugated unsaturated fatty acid is 1% by mass or less, preferably 0.01 to 0.9% by mass, more preferably 0.1 to 0.8% by mass, especially 0 It is preferable that the amount is from 2 to 0.75% by mass, particularly from 0.3 to 0.7% by mass in terms of flavor, physiological effect, soft and meltable mouthfeel, and workability.

  In the fatty acid constituting diacylglycerol, the content of fatty acid having 12 or less carbon atoms is preferably 5% by mass or less in terms of flavor, more preferably 0 to 2% by mass, particularly 0 to 1% by mass, Most preferably not. The remaining constituent fatty acids preferably have 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms.

  Further, from the viewpoint of physiological effect, flavor, soft and meltable mouthfeel, and cake volume, the proportion of 1,3-diacylglycerol in diacylglycerol is 50% by mass or more, more preferably 52-100% by mass, and further 54 It is preferable to use diacylglycerol which is -90% by weight, in particular 56-80% by weight.

  The triacylglycerol in the fat / oil is 4.9 to 84.9% by mass, more preferably 4.9 to 64.9% by mass, further 6.9 to 39.9% by mass, especially 6.9 to 29.9% by mass. In particular, the content of 9.8 to 19.8% by mass is preferable in terms of emulsification stability, flavor, physiological effects, soft and well-dissolved texture, cake volume, workability, and industrial productivity as fats and oils. The constituent fatty acid of triacylglycerol is preferably the same constituent fatty acid as diglyceride from the viewpoint of industrial productivity as an oil or fat.

  The monoacylglycerol in the fat / oil is 0.1 to 5% by mass, more preferably 0.1 to 2% by mass, further 0.1 to 1.5% by mass, especially 0.1 to 1.3% by mass, The content of 2 to 1% by mass is preferable in terms of emulsification stability, flavor, soft and meltable mouthfeel, cake volume, workability, industrial productivity as fats and oils, and the like. The constituent fatty acid of monoacylglycerol is preferably the same constituent fatty acid as diacylglycerol from the viewpoint of industrial productivity as fats and oils.

  The free fatty acid (salt) in the fat is preferably reduced to 5% by mass or less, more preferably 0 to 3.5% by mass, further 0 to 2% by mass, particularly 0.01 to 1% by mass, The content of 0.05 to 0.5% by mass is preferable in terms of emulsification stability, flavor, industrial productivity as fats and oils, and prevention of smoke generation during cake baking.

  The oil and fat origin of the diacylglycerol-rich oil and fat may be vegetable or animal oil or fat. Specific examples of the raw material include rapeseed oil, sunflower oil, corn oil, soybean oil, rice oil, safflower oil, cottonseed oil, and beef tallow. In addition, those obtained by separating and mixing these oils and fats, those prepared by adjusting the fatty acid composition by hydrogenation or transesterification, etc. can be used as raw materials. It is preferable from the viewpoints of reducing the trans acid content therein and improving the flavor.

  A high diacylglycerol-containing oil and fat can be obtained by an ester exchange reaction between an oil and fat and glycerin, or an esterification reaction between a fatty acid produced by hydrolyzing the oil and fat and glycerin. When hydrolyzing fats and oils, it can be carried out by a high-pressure cracking method and / or an enzymatic cracking method. However, part or all of the raw fats and oils are reduced from the viewpoint of reducing the trans acid content and improving the flavor. Hydrolysis is preferably performed by an enzymatic method having a low heat history. The transesterification reaction or esterification reaction can be carried out by a chemical reaction using an alkali catalyst or the like, but the reaction is carried out under mild conditions enzymatically using a 1,3-position selective lipase or the like. It is excellent and preferable in the same point.

  When the cakes of the present invention are produced, when blended as a fat and oil composition for cakes, it is preferably blended in an amount of 120 to 200 parts by weight, more preferably 130 to 190 parts by weight, particularly 100 parts by weight of flour. The blending of 150 to 180 parts by mass is preferable from the viewpoint of increasing the emulsion stability, the soft and meltable mouthfeel, and the cake volume. 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.

  When producing cakes using the oil composition for cakes, as other blends, moisturizers, emulsifiers, sugars, starches, amino acids, proteins, salt, preservatives, pH, etc., commonly used for cakes You may mix | blend a regulator, a pigment | dye, a fragrance | flavor, etc. Moreover, you may mix | blend these previously in the fats and oils composition for cakes of this invention.

  Examples of humectants 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. The amount of the humectant is preferably 0.001 to 2 parts by weight, more preferably 0.05 to 1.0 parts by weight, especially 0.15 to 0.8 parts by weight, and particularly 0.20 with respect to 100 parts by weight of the flour. It is preferable to set it to -0.5 mass part from the point which has a sufficient anti-aging effect and has a soft and well-melted mouthfeel.

  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.

  Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, lecithin derivative, polysorbate and the like. The blending amount of the emulsifier is 0.33 to 12.8 parts by weight, more preferably 1 to 10 parts by weight, and particularly 2 to 8 parts by weight with respect to 100 parts by weight of the flour. Emulsification stability, sufficient anti-aging effect It is preferable from the viewpoint of having a soft and meltable mouthfeel.

  Examples of the saccharide 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 mass with respect to 100 parts by mass of flour. Furthermore, you may mix | blend baking powder, water, etc. as needed.

Reference Example 1 [Preparation of enzyme-treated egg yolk]
850 g of egg yolk liquid with a salt concentration of 10% (purified egg yolk 765 g), 135 g of water and 15 g of sodium chloride were mixed and sufficiently preheated at a reaction temperature of 50 ° C. Subsequently, 0.02% by mass of phospholipase A2 having an enzyme activity of 10,000 IU / mL was added to 10% salted egg yolk solution and reacted at 50 ° C. for 20 hours to obtain enzyme-treated egg yolk. The lyso ratio was 90%. The lyso ratio was determined by the following method. First, the reaction product was repeatedly extracted with a mixed solvent of chloroform / methanol (3: 1) to obtain total lipids in the reaction product. The resulting lipid mixture was subjected to thin layer chromatography. Fractionation was performed by two-dimensional thin layer chromatography with one dimension = chloroform: methanol: water (65:25:49) and two dimensions = butanol: acetic acid: water (60:20:20). Various fractionated phospholipids were collected, and the amount of phosphorus in the phospholipids was measured using a commercially available measurement kit (permanganate ashing method, phospholipid test Wako, manufactured by Wako Pure Chemical Industries, Ltd.). . The lyso ratio (%) was determined by (phosphorus mass in lysophospholipid fraction / phosphorus mass in total phospholipid) × 100.

Reference Example 2 [Preparation of untreated egg yolk]
A mixture of 850 g of egg yolk solution (stained egg yolk 765 g) having a salt concentration of 10%, 135 g of water and 15 g of sodium chloride was used as a comparison target to obtain an enzyme-treated egg yolk.

Example 1
(1) Preparation of cake dough Cake dough was prepared with the composition shown in Table 1. In a 5-coat mixer, foaming fats and oils (Marish Gold, Kao Corporation, foaming fats and oils for cakes), fats and oils with a high content of diacylglycerol, enzyme-treated egg yolk, white sucrose and water were weighed and added. In addition, in order to adjust the dough temperature, the eggs immediately after taking out from the refrigerator (5 ° C.) were used. The mixture was stirred at low speed for 30 seconds and then at medium speed for 2 minutes. Add weak flour (Violet, Nisshin Flour Milling Co., Ltd.) and baking powder (Ikoku Baking Powder Special Blue Can, Omiya Foods Co., Ltd.), stir at low speed for 30 seconds, and then the specific gravity of the dough at medium speed. The cake dough was prepared by stirring until 0.6.

(2) Calcination of cake 180 g of the cake dough obtained as described above was poured into a mold and baked in an oven at 180 ° C. for 35 minutes.

Comparative Example 1
Example 1 except that normal fats and oils (Nissin salad oil) mainly composed of triacylglycerols were used in place of the diacylglycerol-rich fats and oils in Example 1, and enzyme-untreated egg yolks were used instead of enzyme-treated egg yolks. Similarly, a cake dough was prepared and baked.

Comparative Example 2
A cake dough was prepared and baked in the same manner as in Example 1 except that normal fats and oils (Nissin salad oil) mainly composed of triacylglycerols were used instead of the fats and oils with high content of diacylglycerols in Example 1.

Comparative Example 3
A cake dough was prepared and baked in the same manner as in Example 1 except that the enzyme-treated egg yolk was used instead of the enzyme-treated egg yolk in Example 1.

[Evaluation of workability]
The workability at the time of preparing the cake dough was evaluated by measuring the stirring time until the dough specific gravity reached 0.6 at medium speed at the final stage of dough preparation. If the stirring time is short, the work does not take much time and the efficiency is high. Therefore, it was judged that the workability was better as the stirring time was shorter. The results are shown in Table 1.

[Evaluation of cake]
After baking the cake and storing at 25 ° C. for 3 days, sensory evaluation was performed by 2 specialist panelists on (1) soft feeling and (2) mouth melt and other textures according to the following criteria. Moreover, the volume and height of the cake which measured the weight beforehand were measured using laser volume apparatus VM-150 (ASTEX company), and the specific volume of the cake was computed by dividing the obtained volume by weight. The results are shown in Table 1.

[Sensory evaluation criteria]
(1) Soft feeling 4: Very soft feeling and very preferable 3: Soft feeling and preferable 2: Slightly soft feeling 1: No soft feeling and not preferable
(2) Mouth Melting 4: Very Mouth Melting and No Netting 3: Mouth Melting Good and No Netting 2: Slight Mouth Melting 1: Bad Mouth Melting

From the results shown in Table 1, the use of enzyme-treated egg yolk improves the texture of the cake, such as the soft feeling and the mouth melting feeling, but the cake volume is not particularly sufficient. (Comparative example 2). In addition, the use of diacylglycerol also improved the texture and volume of the cake, such as a soft feeling and a mouth-melting feeling, but reduced workability (Comparative Examples 1 and 3). On the other hand, the combined use of diacylglycerol and enzyme-treated egg yolk improves the texture of the cake, such as the soft feel and meltability of the mouth, improves the cake volume, and has a positive effect on the soft feel and meltability of the mouth. As a result, it was found that workability was improved.

Claims (1)

100% by weight of wheat flour (A) 30-60 parts by weight of diacylglycerol, and (B) lyso- treated egg yolk or whole egg treated with phospholipase A2 is converted to liquid egg yolk Cakes containing 80 to 140 parts by mass .