JP6546473B2 - Butter cake improver - Google Patents

Description

  The present invention relates to a butter cake improver for obtaining a butter cake which has a light texture, a long lasting feeling, a good bite and a good mouth melting.

  Butter cakes typified by pound cake, madeleine, muffins, baumkuchen, etc. are mainly made of wheat flour, fats and oils, eggs, sugar, etc., swelling agents and flavors, flavor components such as fruit puree and chocolate raw materials, fruits and chocolate chips etc. It is obtained by firing a dough using an auxiliary material such as a solid.

  The basic composition is a dough (4 equal parts) containing equal amounts of four main ingredients of wheat flour, fat and oil, egg and sugar, and the composition of egg and fat is increased or decreased according to the texture, sweetness or taste desired. That is usually done.

As the manufacturing method, there are a method utilizing creaming property of fat and oil and a method utilizing whipping property of egg, but the former method is generally used.
As a specific manufacturing method of the method of utilizing the creaming property of fats and oils, water-in-oil margarine or shortening and sugar are mixed and creamed, and then an egg and flour are added and mixed together, shortening and flour are mixed. After mixing and creaming, the flower batter method that mixes eggs and sugar is mainly performed here.

  As a specific manufacturing method of the method of utilizing the whipping property of the egg, butter cake has an oil content which inhibits the foamability of the egg, so an all-in-mix method using a foaming agent for confectionery or fluid shortening, Or in the case of dough that does not require a low specific gravity, especially after dough method, mix flour, egg and sugar, add fat and oil dissolved in foamed dough, add after-oil method, flour, egg and sugar The fat and oil heated to about 100 ° C. is added to the dough used and mixed, and there is a pre-gelatinization method that forcibly gelatinizes the wheat flour.

  However, in the sugar batter method or the flower batter method, there is a problem that the obtained cake has a battered texture due to the use of solid fat and the use of water-in-oil fat or shortening or shortening. In the all-in-mix method and after-powder method, there is a problem that the bubbles of the obtained butter cake do not become fine and elastic crumbs, and there is a problem that it becomes a sticky texture, and it is added in the after-oil method In addition to taking time and effort to dissolve fats and oils, there is a problem that it is easy to be a cake having a hard texture because bubbles are easily crushed.

  In addition, in addition to the fact that it takes more time to dissolve fats and oils in the pregelatinization method compared to the post-oil method, it also has the problem that it becomes a sticky and elastic texture, and it is difficult to control alpha formation. There is a problem that it is difficult to obtain a cake, and furthermore, there is a problem that a butter cake with a low specific gravity can not be obtained.

  Furthermore, since the water content is lower compared to ordinary sponge cakes and the like, butter cakes are characterized as being easy to feel batter, even with time.

  That is, in the conventional combination and method, there is a problem that the texture tends to be sticky and the specific gravity of the dough is large, so that the obtained butter cake tends to be heavy texture.

  As a method of solving these problems, a method of kneading mayonnaise into cake dough (Patent Document 1), a method of using a water-in-oil type emulsified composition in which a part of saccharides used in the dough is emulsified (Patent Document 2) ), A method of using an oil-in-water emulsion using two specific emulsifiers (Patent Document 3), a method of using an oil-in-water emulsion having a high oil content (Patent Document 4), wheat grain seed coat origin The method (patent document 5) which uses the water-soluble protein containing material of this as an active ingredient is proposed.

  However, the method described in Patent Document 1 has a problem in that the texture of the food used in mayonnaise is increased by the acid, in addition to the problem of imparting the taste of the acid and eggs used, and the oil composition of Patent Document 2 is used There is a problem that the method of making the cake has a poor texture and a heavy texture due to the insufficient floating, and the method described in Patent Document 3 has a light foam as the texture of the butter cake because the foam film is thin. There was a problem that would be too texture. Moreover, although the method of patent document 4 shows a big effect especially to Baumkuchen among butter cakes, the effect was not enough about butter cakes other than Baumkuchen. In addition to the process of obtaining an active ingredient being complicated, the method of the patent document 5 has the case where the flavor of the component to add spoils the flavor of a butter cake.

Unexamined-Japanese-Patent No. 2007-222009 JP, 2009-153477, A Japanese Patent Application Laid-Open No. 04-79834 JP, 2011-234660, A JP 2005-323501 A

  Therefore, an object of the present invention is to obtain a butter cake which has a persistent texture, crispness and good mouth melting.

  As a result of various studies to solve the above-mentioned problems, the present inventors have found that by adding a small amount of low molecular weight dextran, there has been a long-lasting texture, good crispness and good mouth melting, as heretofore unknown. It was found that a butter cake was obtained.

  The present invention is obtained by the above findings, and provides a butter cake improver containing dextran having a mass average molecular weight of 200,000 or less.

  In the present invention, the above-mentioned butter cake improving material is contained in an amount of 0.01 parts by mass to 2 parts by mass of dextran having a mass average molecular weight of 200,000 or less with respect to 100 parts by mass of cereals contained in butter cake dough. Provide butter cake dough.

  Moreover, this invention provides the butter cake which heat-processed the said butter cake dough.

  In addition, the present invention is a butter cake characterized by using 0.01 to 2 parts by mass of dextran having a mass average molecular weight of 200,000 or less with respect to 100 parts by mass of cereal flour contained in butter cake dough. It provides an improved method.

  According to the present invention, it is possible to obtain a butter cake which has a long-lasting texture, crispness and good mouth melting.

The invention will be described in detail below on the basis of preferred embodiments.
In the present invention, butter cake means pound cake, polonaise, madeleine, dandy cake, finisher / nus strikerifen, relecken, pan de jane, muffin, donut, madera cake, margaret cake, frien, financier, cherry cake, orange It refers to confectionery mainly made of flour, fat, oil, sugar and egg components, such as cake, chocolate cake, banana cake, simnal cake, baumkuchen, etc., and the butter cake improver of the present invention is used for these.

Regarding dextran First, dextran used in the present invention will be described.
Dextran is a type of polysaccharide produced by microorganisms, which has a structure in which glucose is a constituent sugar and has a main chain of α1-6 bond and a part of α1-4 bond or α1-3 bond.

  Generally, when a bacterium such as a lactic acid bacterium is cultured in a medium containing sucrose, it is produced by a glucose transfer reaction by dextransucrase. It can also be obtained by acting dextransucrase on a solution or dough containing sucrose. As commercially available products, in addition to dextrans obtained as described above, those having few branched structures which have been partially hydrolyzed and purified from dextrans are also commercially available.

In the butter cake improving material of the present invention, one or more of these dextrans are used such that the molecular weight thereof is 200,000 or less, preferably 100,000 or less, more preferably 50,000 or less.
In addition, the lower limit of the molecular weight of dextran is generally 0.5000.
Here, if the molecular weight of dextran exceeds 200,000, the resulting butter cake has a greasy texture and a good tooth chip can not be obtained. In addition, there is a problem that the physical properties of butter cake dough are affected.
In the present invention, a mass average molecular weight is adopted as the molecular weight. In addition, a mass mean molecule | numerator is calculated | required by the size exclusion chromatography method. Hereinafter, in the text, unless otherwise specified, molecular weight refers to mass average weight.

The blending ratio of dextran having a molecular weight of 200,000 or less in the butter cake modifying material of the present invention is not particularly limited because it depends on the form of the modifying material and the amount of the modifying material added to the cake dough. Although it can select suitably from the range of 1 mass%-100 mass%, Preferably it is 0.1-50 mass%, More preferably, it is 1-25 mass%.
Here, if the blending ratio of dextran having a molecular weight of 200,000 or less in the butter cake improving material of the present invention is less than 0.1% by mass, the intended effect may not be sufficiently exhibited.

The present form of dextran having a molecular weight of 200,000 or less in the butter cake improving material of the present invention is preferably a form in which dextran having a molecular weight of 200,000 or less is dissolved in an aqueous phase.
It does not specifically limit as water used for the said water phase, Natural water, a tap water, etc. are mentioned.

The butter cake improver of the present invention may also contain an oil phase.
Examples of oils and fats used for the above oil phase include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, cocoa Examples thereof include various fats and oils such as fat, fish oil, soy sauce, milk fat, butter, butter oil and the like, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, one or more selected from the above-mentioned fats and oils can be used.
When the butter-cake improving material of the present invention contains an oil phase, it is preferably in the form of emulsified fat and oil containing oil and water. In that case, the emulsion type may be an oil-in-water type or a water-in-oil type, but an oil-in-water type emulsion is preferable.

  When the butter cake improving material of the present invention is in the form of oil-in-water type, the preferred oil content is preferably 3% by mass to 50% by mass, including oil and fats contained in the following other raw materials The amount is more preferably 5% by mass to 40% by mass, more preferably 8% by mass to 40% by mass, and most preferably 12% by mass to 30% by mass.

  The butter cake improver of the present invention preferably contains highly branched cyclic dextrin in addition to dextran having a molecular weight of 200,000 or less. By using highly branched cyclic dextrin in combination, the effects of the present invention can be further improved.

Highly branched cyclic dextrin is a glucan having an inner branched cyclic structure part and an outer branched structure part and having a degree of polymerization of 50 or more, and unlike the conventional starch hydrolysate, it is a reducing end by constituting a ring. It has a feature that it has almost no structure, DE (dextrose equivalent) is less than 5, has high water solubility, high transparency of the solution, and narrow molecular weight distribution unlike other dextrins. The above-mentioned internally branched cyclic structure portion is a cyclic structure portion formed by an α-1,4 glycosidic bond and an α-1,6 glycosidic bond, and the above outer branched structure portion is an internally branched cyclic structure It is a non-cyclic structure part bonded to the part.
This highly branched cyclic dextrin is produced, for example, by reacting a saccharide having an α-1,4-glucosidic bond and an α-1,6-glucosidic bond with an enzyme capable of acting on the saccharide to form a cyclic structure. Can be manufactured. As a commercial item, "cluster dextrin (registered trademark, manufactured by Ezaki Glico)" can be mentioned.

The compounding ratio of the highly branched cyclic dextrin in the butter cake improving material of the present invention is preferably 0.1 to 10 parts by mass, more preferably 0.1 to 5 parts by mass with respect to 1 part by mass of dextran having a molecular weight of 200,000 or less. More preferably, the amount is 0.2 to 3 parts by mass.
If the compounding ratio of the above highly branched cyclic dextrin is less than 0.1 parts by mass with respect to 1 part by mass of dextran having the above molecular weight of 200,000 or less, the synergetic effect with dextran having the above molecular weight of 200,000 or less is not observed. When it exceeds the mass part, it becomes a sticky texture and the mouth melts and breaks.

  The butter cake improving material of the present invention further contains a milk material having a phospholipid content in milk solids of 2% by mass or more, so that the softness of the butter cake is improved as it is in the sense of cutting. It is preferable because The content of phospholipid in the milk solid content of the milk material is preferably 3% by mass or more, more preferably 4% by mass or more, and most preferably 5 to 40% by mass.

  The blending amount of the above-mentioned milk raw material in the butter cake improving material of the present invention is preferably 0.1 to 5 parts by mass, more preferably the solid content contained in the above-mentioned milk raw material with respect to 1 part by mass of dextran having the above-mentioned molecular weight of 200,000 or less. Is an amount of 0.1 to 1.5 parts by mass.

The above-mentioned milk raw material is preferably produced from milk such as milk, goat milk, sheep milk, human milk and the like, and particularly preferably produced from milk.
As the above-mentioned milk raw material, any milk raw material having a phospholipid content of 2% by mass or more in milk solid content may be used, but as a specific example, cream or butter to butter oil The water phase component produced at the time of manufacture is mentioned.

  The manufacturing method of the water phase component which arises when manufacturing butter oil from said cream is as follows, for example. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass by a centrifuge. Then, the emulsion is broken with a demulsifier and treated with a centrifuge again to obtain butter oil. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.

  The manufacturing method of the water phase component which arises when manufacturing butter oil from said butter is as follows, for example. First, butter is melted in a dissolver and heated in a heat exchanger. A butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. A usual thing is used as a butter used for manufacture of this butter oil.

  In the present invention, although it is also possible to use the above-mentioned milk material further concentrated, dried, or frozen, etc., those concentrated using a solvent are not used because of problems with taste. preferable.

  The method for quantifying phospholipids in milk solids in the above-mentioned milk raw material used in the present invention can be measured, for example, by the following method. However, the extraction method and the like are not limited to the following quantitative methods because the appropriate method differs depending on the form of the milk raw material and the like.

First, milk-based lipids are extracted using the Folch method. Next, the extracted lipid solution is decomposed by a wet decomposition method (according to the wet decomposition method described in 2.1 Hygiene Test Method, Hygienic Test Method, edition 2.1 2.1 Food Component Test Method, edited by Nippon Pharmaceutical Association), and then molybdenum blue absorbance method (Nippon Pharmaceutical Association) Determine the amount of phosphorus according to the method described in the Food Ingredients Test Method, 2.1 Hygiene Test Method, Injection Test 2000, Food Composition Test Method. From the obtained amount of phosphorus, the content (g) of phospholipid in 100 g of milk solid content of the milk material is obtained using the following formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / (milk material-water content of milk material (g)) × 25.4 × (0.1 / 1000)

  In the present invention, it is also possible to use a lyso compound in which some or all of the phospholipids in the above-mentioned milk raw material are lyso-modified. The lyso compound may be a lyso compound of the milk raw material as it is, or may be a lyso compound after concentration of the milk raw material. In addition, the obtained lysoform may be further subjected to concentration or spray drying. These lyso compounds are included in the phospholipid content in the present invention.

  The phospholipid in the above-mentioned milk raw material may be treated with phospholipase A in order to lyso form. Phospholipase A is an enzyme having the function of cleaving a bond linking a glycerol moiety of a phospholipid molecule and a fatty acid residue, and replacing the fatty acid residue with a hydroxyl group. Although phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the difference in the site of action, phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol moiety of the phospholipid molecule is selectively cleaved off.

  Further, in the present invention, the above-mentioned milk raw material preferably has a pH of 3 to 6, more preferably 4 to 6, and still more preferably 4.7 to 5 in that the crispness of butter cake can be further improved. It is preferable that the acid treatment is performed so as to be .8.

  In order to carry out the acid treatment, either a method of adding an acid or a method of carrying out a fermentation treatment such as lactic acid fermentation may be used, but preferably an acid is added. The acid may be an inorganic acid or an organic acid, but is preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid and the like, and fruit juice, concentrated juice, fermented milk Food and drink containing an organic acid such as yoghurt can also be used, but in the present invention, it is preferable to use phytic acid and / or gluconic acid because it has less sour taste and does not affect the flavor.

  The pH may be adjusted by the addition of the acid by adding the acid to the milk material itself, or the milk material is mixed with a butter cake improving material such as dextran having a molecular weight of 200,000 or less. You may carry out by adding the said acid at the time of doing, or after mixing.

  In the present invention, the above-mentioned milk raw material preferably contains 0.01 to 1 part by mass, more preferably 0.02 to 0.5 parts by mass, still more preferably 0.05 per 1 part by mass of the phospholipid content. ~ 0.3 parts by mass of calcium salt may be added.

  Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate and the like, and one or more of them can be used in combination. However, in the present invention, it is preferable to use calcium chloride and / or calcium lactate in that the resulting butter cake improver has a good flavor.

  In addition, the above-mentioned milk raw material used in the present invention is characterized in that the dispersibility in the butter cake dough can be enhanced, and the softness improvement effect of the obtained butter cake can be further enhanced. It is preferable that it is carried out. In particular, when the above-mentioned lyso conversion treatment, acid treatment and calcium salt addition are carried out, it is particularly preferable to carry out a homogenization treatment in order to enhance the effect. The homogenization treatment may be performed once or twice or more. When the viscosity is high or the like, the viscosity may be adjusted by addition of water before the homogenization treatment.

  As a homogenizing machine used for the above-mentioned homogenization processing, for example, kettle type cheese emulsifying pot, high speed shear emulsifying pot such as Stephan mixer, static mixer, in-line mixer, bubble type homogenizer, homomixer, colloid mill, disper mill etc Can be mentioned. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When homogenization treatment is performed using a two-stage homogenizer, for example, the homogenization pressure may be performed at a first-stage 3 to 100 MPa and a second-stage 0 to 5 MPa.

  Furthermore, the above-mentioned milk material used in the present invention may be subjected to UHT heat treatment. The conditions for the UHT heat treatment are not particularly limited, but the treatment temperature is preferably 120 to 150 ° C., and the treatment time is preferably 1 to 6 seconds.

  The above-mentioned milk raw materials and milk raw material processed products used in the present invention thus obtained can be in the state of liquid, paste, powder, solid and the like, and the butter cake improver of the present invention Although any state can be used, it is preferable to use a liquid or paste-like product as the above-mentioned milk raw material and milk raw material processed product in that the effect of the present invention can be stably obtained. The use of powdery or solid milk material or processed milk material as the above raw material may result in insufficient volume of the finally obtained butter cake and may have an inferior flavor. Not desirable.

  The butter cake improver of the present invention preferably has a phospholipid content derived from the above-mentioned milk raw material of preferably 0.01 to 2% by mass, more preferably 0.03 to 0.9% by mass, based on the composition. The most preferable is from .06 to 0.6% by mass. If the content of the phospholipid derived from the above-mentioned milk raw material is less than 0.01% by mass on the basis of the composition, the addition amount at the time of producing the butter cake is large, and the composition is largely restricted. In addition, when the phospholipid content derived from the above-mentioned milk raw material is more than 2% by mass on the basis of the composition, the dispersibility in the composition is bad, and the volume of the finally obtained butter cake may be small. Not desirable.

  The water content of the buttercake improver of the present invention is preferably 30 to 99% by mass, more preferably 35 to 97% by mass, and most preferably 40 to 97% by mass. If the content of water in the butter cake improving material of the present invention is less than 30% by mass, it is difficult to uniformly disperse in the butter cake dough. On the other hand, if the water content is more than 99% by mass, the floating of the butter cake is apt to deteriorate the internal phase and damage the appearance, and also to make the tooth chipping worse. In addition, water here includes the water contained in the said other raw materials besides the water contained in the said milk raw material other than water, such as a tap water and a natural water.

  The butter cake improving material of the present invention is not limited to dextrans having a molecular weight of 200,000 or less, highly branched cyclic dextrins, milk raw materials having a phospholipid content of 2% by mass or more in milk solids, water and fats and oils, Depending, other ingredients can be included.

  As the above-mentioned other components, for example, the content of the gelling agent, the stabilizer, the emulsifier, the sequestering agent, saccharides / sweeteners, starches, proteins, and phospholipids in milk solids is 2% by mass or more Milk and dairy products other than milk raw materials, egg products, grains, inorganic salts, organic acid salts, proteolytic enzymes such as chymosin, transglutaminase, carbohydrates such as lactase (β-galactosidase), α-amylase, glucoamylase and the like , Diglycerides, plant sterols, plant sterol esters, fruit juice, concentrated juice, fruit juice powder, dried fruits, flesh, vegetables, vegetable juices, spices, spice extracts, herbs, dextrins other than highly branched cyclic dextrin, cocoa and cocoa products, Coffee and coffee products, other various food materials, flavoring agents, bitter taste agents, flavoring ingredients such as seasonings, coloring agents, preservatives, antioxidants Stop agents, pH adjusters, enhancers, etc. may be blended.

As the gelling agent and stabilizer, alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, taragant gum, xanthan gum, carrageenan, curd Orchids, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, cassia gum can be mentioned. In the present invention, one or more selected from the above gelling agents and stabilizers can be used.
However, in the present invention, in order to avoid that the texture of the obtained butter cake becomes poor in bite and mouth melting, a gelling agent having a total content of dextran and hyperbranched cyclic dextrin having a molecular weight of 200,000 or less and Preferably no stabilizers are used.

  Examples of the emulsifier include lecithin, natural emulsifiers such as enzyme-treated lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, Synthetic emulsifiers such as sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester and the like can be mentioned. In the present invention, one or more selected from the above emulsifiers can be used. The content of the emulsifier in the butter cake improving material of the present invention is preferably 5% by mass or less, and the content of the emulsifier in the butter cake material is 1% by mass or less because the use of a large amount of emulsifier affects the flavor. Is preferred.

  The above sugars include glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, lactose, reduced starch saccharide, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, reduced sugar polydextrose, sorbitol, reduced lactose, trehalose, Xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, milk oligosaccharides, raffinose, lactulose, palatinose oligosaccharides and the like can be mentioned. Moreover, as the above-mentioned sweetener, sucralose, acesulfame potassium, stevia, aspartame etc. are mentioned. In the present invention, one or more selected from the above-mentioned saccharides and sweeteners can be used.

  Dextran having a weight average molecular weight of 200,000 or less, highly branched cyclic dextrin, milk raw material having a content of phospholipid in milk solid content of 2% by mass or more, other than water and fats and oils in the butter cake improving material of the present invention The components can be used in any amount without impairing the effects of the present invention, but preferably the total amount of the other components is 20% by mass or less in the butter cake improving material, and 15% by mass It is more preferable that

  It does not restrict | limit especially as a manufacturing method of the butter-cake improving material of this invention, A well-known method can be used. For example, when the form of the butter cake improving material of the present invention is granular or powdery, a powder mixing mixer is used, and a method is obtained by mixing each material, an aqueous solution containing each material, After producing a suspension or an oil-in-water emulsion, a method of pulverizing by spray drying, freeze drying or the like can be mentioned.

In addition, when the form of the butter cake improving material of the present invention is liquid, fluid or paste, it is obtained by dissolving or dispersing each raw material in water, edible fats and oils, etc. and further homogenizing as necessary. Can. When water is used as an example, first, dextran having a molecular weight of 200,000 or less is dissolved in water, and an aqueous phase in which other water-soluble materials are further dissolved is prepared as needed. And, it is preferable to sterilize this water phase. In the present invention, sterilization includes sterilization.
The sterilization may be performed by direct heating method such as injection type or infusion type, or UHT / HTST batch type using indirect heating type such as plate type, tubular type or scraping type, heating such as retort, microwave heating, etc. It can be carried out by heat treatment such as sterilization or heat sterilization, or direct fire. Then, by cooling, the butter cake improver of the present invention is obtained. In addition, homogenization may be carried out by a homogenizer before or after sterilization. The homogenization pressure in the case of performing the homogenization treatment is preferably 3 MPa to 30 MPa.

Next, a preferable production method in the case where the butter cake improving material of the present invention contains a fat and oil (oil phase) and the form is a water-in-oil type will be described.
Specifically, first, dextran having a molecular weight of 200,000 or less is dissolved in water, and, if necessary, another water-soluble material is further dissolved to prepare an aqueous phase. On the other hand, an oil phase in which an oil-soluble material is dissolved in edible fat and oil is prepared. Then, the aqueous phase and the oil phase are pre-emulsified, preferably at 45 to 75 ° C., to obtain a water-in-oil pre-emulsion. It is then preferable to sterilize this pre-emulsion. In the present invention, sterilization includes sterilization. As the sterilization method, any method such as a batch type with a tank, a continuous type using a plate type heat exchanger or a scraping type heat exchanger, etc. may be used.

It is then cooled and crystallized. Preferably, it is cooled and plasticized. The cooling conditions are preferably −0.5 ° C./min or more, more preferably −1 ° C./min or more. At this time, rapid cooling is preferable to gradual cooling. In addition, as an apparatus to be cooled and plasticized, a closed continuous tube cooler, for example, a margarine manufacturing machine such as a votator, a compensator, a perfector, a plate type heat exchanger, etc. may be mentioned, and an open type diacooler There is also a combination with a compressor.
Nitrogen, air or the like may be aerated in any of the steps in producing the buttercake improver of the present invention.

Next, a preferable production method in the case where the butter cake improving material of the present invention contains a fat and oil (oil phase) and the form is an oil-in-water type will be described.
Specifically, first, dextran having a molecular weight of 200,000 or less is dissolved in water, and, if necessary, another water-soluble material is further dissolved to prepare an aqueous phase. On the other hand, an oil phase in which an oil-soluble material is dissolved in edible fat and oil is prepared. Then, the aqueous phase and the oil phase are pre-emulsified, preferably at 45 ° C. to 75 ° C., to obtain an oil-in-water pre-emulsion. It is then preferable to sterilize this pre-emulsion. In the present invention, sterilization includes sterilization.

  The sterilization may be performed by direct heating method such as injection type or infusion type, or UHT / HTST batch type using indirect heating type such as plate type, tubular type or scraping type, heating such as retort, microwave heating, etc. It can be carried out by heat treatment such as sterilization or heat sterilization or direct heat. Then, by cooling, the butter cake improver of the present invention is obtained. In addition, homogenization may be carried out by a homogenizer before or after sterilization. The homogenization pressure in the case of performing the homogenization treatment is preferably 3 MPa to 30 MPa.

Next, a butter cake material containing the butter cake improving material of the present invention will be described. The butter cake material of the present invention contains the butter cake improving material of the present invention, and contains grains, eggs and sugars as main ingredients. , Using oils and fats, if necessary, using additives such as oils and fats, water, emulsifiers, gelling agents, swelling agents, sugar batter method · flower batter method, all in mix method, after powder method, The various butter cake doughs obtained by manufacture of an oil method, a pregelatinization method, etc. can be mentioned.

The butter cake material according to the present invention comprises 0.01 part by mass to 2 parts by mass, preferably with respect to dextran having a molecular weight of 200,000 or less, relative to 100 parts by mass of flours used in butter cake material according to the present invention. It is preferably contained in an amount of 0.03 to 1 part by mass, more preferably 0.08 to 0.6 parts by mass.
Here, if the content of the butter cake improving material is more than 2 parts by mass with dextran having a molecular weight of 200,000 or less with respect to 100 parts by mass of the flour used in the butter cake base, the balance of the formulation as the butter cake base is deteriorated. In some cases, this is undesirable because it may result in loss of bits and mouth melting. In addition, when the content of the butter cake improving material is less than 0.01 parts by mass of dextran having a molecular weight of 200,000 or less based on 100 parts by mass of flour used in butter cake dough, the effect of the present invention becomes insufficient. In particular, it is not preferable because the volume tends to be small.

Moreover, the content of the phospholipid derived from the above-mentioned butter cake improving material in the butter cake material of the present invention is preferably 0.004 to 0.1 parts by mass with respect to 100 parts by mass of flour used in the butter cake material. More preferably, it is 0.006 to 0.07 parts by mass, and most preferably 0.008 to 0.05 parts by mass.
In addition, when the butter cake improvement material of this invention contains the milk material whose content of the phospholipid in milk solid content is 2 mass% or more as a phospholipid, it is 100 mass parts of flours used by butter cake material. The milk solid content is preferably 0.02 to 0.8 parts by mass, and more preferably 0.03 to 0.3 parts by mass.

The above-mentioned flours include, for example, flours such as strong flour, semi-strong flour, all-purpose flour, flour powder, durum flour, whole grain flour, other flours such as rye flour, barley flour and rice flour, almond flour, hazelnut flour -Nut powder such as nut powder, oat powder, pine nut powder, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, starch obtained by treating such starch with enzymes such as amylase etc. The modified starch etc. which gave 1 type (s) or 2 or more types of processing chosen from the gelatinization process, decomposition process, etherification process, esterification process, crosslinking process, grafting process etc. are mentioned.
In the butter cake material of the present invention, preferably 50% by mass or more, more preferably 70% by mass or more, and still more preferably 100% by mass of flours in flour.

  The above egg components include whole eggs, egg yolks, egg whites, salted whole eggs, salted egg yolks, salted egg yolks, salted egg whites, sugared whole eggs, sugared egg yolks, sugared egg whites and the like, and of course these dried products, frozen products, enzyme-treated products etc. Can also be used. The preferable egg component content in the butter cake material of the present invention is preferably 50 to 300 parts by mass, and more preferably 80 to 150 parts by mass with respect to 100 parts by mass of the flours used for the butter cake material. In addition, when using a dried product, it shall convert by the weight before the drying.

  The above sugars include glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, lactose, reduced starch saccharide, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, reduced sugar polydextrose, sorbitol, reduced lactose, trehalose, Xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, milk oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, dextrin and the like can be used. The preferable saccharide content in the butter cake material of the present invention is preferably 50 to 300 parts by mass, more preferably 80 to 150 parts by mass with respect to 100 parts by mass of the cereal flours used for the butter cake material.

  Examples of the above fats and oils include palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, cocoa butter, Various vegetable oils and fats such as shea butter, mango kernel oil, monkey fat, illipepe fat, fish oil, soy sauce, and animal fats and oils and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification It can be used. In the present invention, these fats and oils may be used alone or in combination of two or more.

  The preferable fats and oils content (oil content) in the butter cake dough of the present invention is the total of the oil content contained in the butter cake improving material of the present invention and other raw materials, and 100 mass of cereal flour used in the butter cake dough The oil content is preferably 50 to 300 parts by mass, and more preferably 80 to 150 parts by mass with respect to parts.

  Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate ester, stearoyl calcium lactate, stearoyl sodium lactate, Examples thereof include polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin and the like.

  As the gelling agent, alginic acid, alginate (ammonium alginate, potassium alginate, calcium alginate, sodium alginate), propylene glycol alginate, pectin, LM pectin, HM pectin, locust bean gum, guar gum, gellan gum, taragant gum, xanthan gum, Carrageenan, curdlan, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, gelatin, seaweed extract, seaweed extract, agar and the like.

  As the above-mentioned expansion agent, baking powder, baking soda, heavy carbon black, carbon black, spatula etc. are mentioned.

In the butter cake material of the present invention, it is used for general butter cake as another raw material in addition to the butter cake improving material of the present invention, flours, egg components, saccharides, fats and oils, water, emulsifier, gelling agent, expansion agent The raw material can be used.
As the above-mentioned other ingredients, sweetening agents, milk, salt, seasonings, spices, flavoring agents, coloring agents, cocoa, chocolate, nuts, yogurt, cheese, powdered green tea, black tea, coffee, tofu, yellow powder, beans, vegetables Fruits, fruit juice, jam, fruit sauce, fruits, herbs, meats, fish, seafood, preservatives, preservatives, and the like.

  The preferable specific gravity of the butter cake material of the present invention is 0.4 to 1.2, more preferably 0.5 to 1.0.

Next, the preferable manufacturing method of the butter cake dough of this invention is demonstrated.
The butter cake dough of the present invention can be produced by uniformly kneading the butter cake improver of the present invention at the time of producing the butter cake dough. The use amount of the butter cake improving material of the present invention with respect to butter cake dough is 0.01 parts by mass to 2 parts by mass, preferably 0 of dextran having a molecular weight of 200,000 or less with respect to 100 parts by mass of flour used in butter cake dough. It is an amount of 0.33 parts by mass to 1 part by mass, more preferably 0.08 parts by mass to 0.6 parts by mass.

  Except adding the above-mentioned butter cake improvement material, it can manufacture in the same way as the manufacturing method of a general butter cake material. Examples of the method for producing the butter cake dough include the sugar batter method, the flower batter method, the post-oil method, the pregelatinization method, the all-in-mix method, and the post-powder method. Although it is good, it is preferable that it is a butter cake material prepared by the sugar batter method.

Next, the butter cake of the present invention will be described.
The butter cake of the present invention is obtained by using the above-mentioned butter cake material, and more specifically, is obtained by heat-treating the above-mentioned butter cake material. Examples of the heat treatment include baking and frying, and the temperature conditions can be the same as general heating conditions for butter cake.

Next, the method for improving the butter cake of the present invention will be described.
The improvement method of butter cake of the present invention is 0.01 parts by mass to 2 parts by mass, preferably 0.03 parts by mass to 1 part by mass of dextran having a molecular weight of 200,000 or less with respect to 100 parts by mass of flour contained in butter cake dough. It is preferably added in an amount of 0.08 parts by mass to 0.6 parts by mass. In addition, in addition to dextran having a molecular weight of 200,000 or less, a milk material having a content of highly branched cyclic dextrin and / or a phospholipid in milk solid content of 2 mass% or more is used in combination in the butter cake improving method of the present invention. Is preferred.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited in any way by these examples.

<Production of butter cake improver>
Example 1
Two parts by mass of dextran having a molecular weight of 10,000 (manufactured by Meito Sangyo Co., Ltd.) was dissolved in 98 parts by mass of tap water, and this was used as the butter cake improver 1 of the present invention.

Example 2
Two parts by mass of dextran having a molecular weight of 40,000 (manufactured by Meito Sangyo Co., Ltd.) was dissolved in 98 parts by mass of tap water, and this was used as the butter cake improver 2 of the present invention.

[Example 3]
Two parts by mass of dextran having a molecular weight of 200,000 (manufactured by Meito Sangyo Co., Ltd.) was dissolved in 98 parts by mass of tap water, and this was used as the butter cake improver 3 of the present invention.

Comparative Example 1
Two parts by mass of dextran having a molecular weight of 500,000 (manufactured by Meito Sangyo Co., Ltd.) was dissolved in 98 parts by mass of tap water, and this was used as the butter cake improver 4 of the comparative example.

Comparative Example 2
Two parts by mass of dextran having a molecular weight of 5,000,000 (manufactured by Meito Sangyo Co., Ltd.) was dissolved in 98 parts by mass of tap water, and this was used as the butter cake improver 5 of the comparative example.

Example 4
4 parts by mass of dextran having a molecular weight of 40,000 (manufactured by Meito Sangyo Co., Ltd.), a concentrate of aqueous phase components produced when producing butter oil from cream (milk solid content 38% by mass, phospholipid content in milk solid content 9 86 parts by mass of water was added to 10 parts by mass of (8 mass%), and the mixture was further homogenized by a homogenizer at a homogenization pressure of 3 MPa, and then UHT heat treatment (142 ° C., 4 seconds) was performed. Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. The mixture was cooled to 5 to 10 ° C. to obtain a butter cake improver 6 of the present invention.

[Example 5]
4 parts by mass of dextran having a molecular weight of 40,000 (manufactured by Meito Sangyo Co., Ltd.), a concentrate of aqueous phase components produced when producing butter oil from cream (milk solid content 38% by mass, phospholipid content in milk solid content 9 To 8 parts by mass of 10 parts by mass of 85.97 parts by mass of water were added, and further 0.03 parts by mass of phytic acid were added to adjust the pH to 5.5. Furthermore, UHT heat treatment (142 ° C., 4 seconds) was performed after homogenization with a homogenizer at a homogenization pressure of 3 MPa. Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. The mixture was cooled to 5 to 10 ° C. to obtain butter cake improver 7 of the present invention.

[Example 6]
The amount of the concentrate of the aqueous phase component produced when producing butter oil from cream is 10 parts by mass to 7.2 parts by mass, and the amount of water is 85.97 parts by mass to 88.78 parts by mass, phytin Butter cake improvement material 8 of the present invention was obtained by the same combination and manufacturing method as Example 5 except having changed the addition amount of acid from 0.03 mass part into 0.02 mass part. (The pH after addition of phytic acid was 5.5.)

[Example 7]
The amount of the concentrate of the aqueous phase component which is produced when producing butter oil from cream is 10 parts by mass to 4 parts by mass and the amount of water is 85.97 parts by mass to 91.99 parts by mass with phytic acid Butter cake improvement material 9 of the present invention was obtained by the same combination and manufacturing method as Example 5 except having changed addition amount from 0.03 mass part into 0.01 mass part. (The pH after addition of phytic acid was 5.5.)

Example 8
2 parts by mass of dextran having a molecular weight of 40,000 (manufactured by Meito Sangyo Co., Ltd.), 4 parts by mass of highly branched cyclic dextrin (trade name "cluster dextrin" (manufactured by Ezaki Glyco)), an aqueous phase component produced when producing butter oil from cream 89.99 parts by mass of water is added to 4 parts by mass of a concentrate (38% by mass of milk solids, 9.8% by mass of phospholipids in milk solids), and then 0.01 parts by mass of phytic acid The pH was adjusted to 5.5. Furthermore, UHT heat treatment (142 ° C., 4 seconds) was performed after homogenization with a homogenizer at a homogenization pressure of 3 MPa. Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. The mixture was cooled to 5 to 10 ° C. to obtain a butter cake improver 10 of the present invention. (The pH after addition of phytic acid was

[Example 9]
The blending amount of highly branched cyclic dextrin (trade name “cluster dextrin” (manufactured by Ezaki Glyco)) was changed from 4 parts by mass to 1.6 parts by mass, and the blending amount of water was changed from 89.99 parts by mass to 92.39 parts by mass A butter cake improver 11 of the present invention was obtained by the same formulation and process as in Example 8 except for the above. (The pH after addition of phytic acid was 5.5.)

It will become as it is following [Table 1] if it is summarized about the combination of the obtained butter cake improvement material. The numerical values in [Table 1] are parts by mass.

<Production of butter cake dough and butter cake>
[Examples 10 to 30 and Comparative Examples 3 and 4]
Butter cake dough and butter cake were manufactured by the following manufacturing method with the composition described in the following [Table 2] using the obtained butter cake improving materials 1 to 11. The numerical values in [Table 2] are parts by mass.

[Method of producing butter cake]
After mixing margarine which had been softened at room temperature beforehand with a beater, the top white sugar and starch syrup were added and mixed at low speed, and then bubbling at medium speed. The butter cake improving materials of Examples 1 to 9 and Comparative Examples 1 and 2 returned to room temperature were divided and added in 3 to 4 times. Similarly, whole eggs which had been returned to room temperature were added in three or four portions, mixed, and sieved soft flour and baking powder were added and uniformly mixed to obtain butter cake dough.
This butter cake material is poured into a metal pound mold covered with paper so that the weight of the fabric is 400 g / piece, and fired at an upper temperature of 185 ° C. for a lower temperature of 170 ° C. for 40 minutes. I got 3 and 4 butter cakes.

[Butter cake rating]
For butter cake, three points of "feel", "temporal change in texture" and "melt in the mouth" were evaluated by 15 panelists, and the texture at the time of eating was evaluated based on the following criteria. The results are shown in [Table 3].

(Texture)
About the obtained butter cake, the food texture at the time of eating was organoleptically tested by 15 panelists.
"It is moist and crisp,""It is moist but poorly crisp", "Bubberasse is but crisp but good" and "Bubberasse is bad and poorly crisp", and rated at four points. It is moist and has a good break. 4 points, "It's moist but has a bad break" 3 points, "Bubber is good, but a break is good" 2 points, "it is a bad and has a bad break" One point is given, and those with a total score of 51 points or more are ◎ +, those of 46 to 50 are ◎, those of 37 to 45 are ○, those of 28 to 36 are Δ, those of 15 to 20 Was marked x.

(Temporal change of food texture)
About the obtained butter cake, after preserve | saving for 7 days in a closed container under normal temperature (25 degreeC), the sensory test was implemented in the panelist of 15 persons about the food texture at the time of eating.
"It is moist and crisp,""It is moist but poorly crisp", "Bubberasse is but crisp but good" and "Bubberasse is bad and poorly crisp", and rated at four points. It is moist and has a good break. 4 points, "It's moist but has a bad break" 3 points, "Bubber is good, but a break is good" 2 points, "it is a bad and has a bad break" One point is given, and the total point is 51 points or more, ◎ +, 46 to 50 points ◎, 37 to 45 points ○, 28 to 36 points Δ, 15 to 20 The thing of a point was made into x.

(Mouth melts)
About the obtained butter cake, the mouth melt at the time of eating was organoleptically tested by 15 panelists.
Very good, "good", "slightly inferior", and "bad", it is evaluated in four steps, "very good" 4 points, "good" 3 points, "slightly inferior" 2 points, "bad" Give a total score of 51 points or more, + +, 46 to 50 points ◎, 37 to 45 points ○, 28 to 36 points Δ, 15 to The thing of 20 points was made into x.

Claims (6)

A butter cake improver containing dextran having a weight average molecular weight of not less than 50,000 and not more than 50,000 .   The butter cake improver according to claim 1, further comprising highly branched cyclic dextrin.   The butter cake improver according to claim 1 or 2, further comprising a milk material having a phospholipid content of 2% by mass or more in milk solids. The dextran according to any one of claims 1 to 3, which has a mass average molecular weight of not less than 0.5000 and not more than 50,000 with respect to 100 parts by mass of the flour contained in the butter cake material Butter cake material containing the quantity used as a mass part-2 mass parts.   A butter cake using the butter cake dough according to claim 4. Butter cake improvement characterized by using dough obtained by adding 0.01 parts by mass to 2 parts by mass of dextran having a mass average molecular weight of 50,000 to 50,000 with respect to 100 parts by mass of flour contained in butter cake dough Method.