JP7121239B2 - Oil-in-water emulsified fat composition for confectionery and cake dough - Google Patents

Description

TECHNICAL FIELD The present invention relates to a fat composition having an oil-in-water emulsified form, which is used in the production of various cakes, and a cake dough using the same. More specifically, the present invention relates to a fat and oil composition that is added to raw materials such as eggs, sugar, and wheat flour when producing cakes by heat treatment such as baking and steaming, and cake dough obtained at that time.

In general, cakes are confectioneries made by mixing raw materials such as eggs, sugar, and wheat flour, and then subjecting the dough to heat treatment such as baking or steaming. There are various types of cakes depending on the composition of raw materials and manufacturing method. Among them, cake dough with a light dough specific gravity is made by whipping egg whites and sugar to make meringue, and adding this to egg yolk dough containing sugar and flour, or by separating eggs into egg yolks and egg whites. After adding sugar to whole eggs and whisking, it is produced by the kyoritsu method, which adds flour, oil, etc. The cakes produced by these production methods are called chiffon cakes or sponge cakes, and are widely available because of their high bulk density, fluffy texture, and good meltability in the mouth. On the other hand, these manufacturing methods strongly depend on the foaming performance of the egg, so it is necessary to determine the foaming process depending on the freshness of the egg and the temperature at the time of work. After filling the foamed dough into the mold, it is necessary to heat it in an oven or a steamer until the skeleton of the dough is formed. In addition, there is also a problem that the workability is very low, such as the inability to make a large amount of cake dough. Due to the lack of skilled workers, it was difficult for mass-production manufacturers to mass-produce kyoritsu cakes with unstable cake dough.

To address these problems, foaming agents, materials containing a large amount of 15 to 20% by mass of emulsifiers called foaming emulsified oils and fats, and large amounts of 10 to 15% by mass called fluid shortening for confectionery A technology has been developed that uses a material containing an emulsifier. By using such technology, it is possible to manufacture the dough by the all-in-mix method, supplement workability, skill and cake dough stability, manufacture cake dough in a large batch size, and use a continuous cake dough such as a continuous mixer. We deal with this by mass-producing fabrics using manufacturing machines.

However, the cake produced by foaming the cake dough using a material containing a large amount of such emulsifier loses the original good egg flavor and texture of the cake due to the astringent taste and bitterness derived from the emulsifier. invite. In response to the environment and circumstances of such mass-produced Western confectionery manufacturers, consumers have become more oriented toward natural products, and have come to strictly demand better flavor and better meltability in the mouth. It has become impossible to satisfy consumers with cakes using ingredients. For this reason, in order to stably provide consumers with cakes with excellent flavor and texture at a low cost, mass production is possible without using emulsifiers that inhibit the original flavor and texture of cakes. There is a need for a confectionery material and method for making cakes.

Caseinates, which are the main components of milk protein, are widely used in the food industry. Milk protein consists of about 80% casein and about 20% whey protein, from which it is often neutralized with an alkali metal and used as caseinate. Caseinate is an amphiphilic molecule with polar and non-polar regions in its molecule, and it easily adsorbs to the oil/water interface due to hydrophobic interaction, so it exhibits emulsifying action and is used in milk drinks, whipped cream, It is applied to coffee whitener, ice cream, etc. In addition, caseinate has less regular secondary structure than whey protein, and does not denature and aggregate even when heated. However, it is known that when a large amount of salt such as common salt is contained, aggregation occurs due to heating, and the emulsifying action is reduced (Non-Patent Document 1).

Patent Document 1 discloses an oil-in-water emulsified composition for confectionery containing caseinate and a method for producing a cake using the same. According to this disclosed technology, it is possible to mass-produce cakes with an all-in-mix without containing an emulsifier by the action of a composition containing caseinate. However, this method is effective only for doughs in which starch is substituted for wheat flour in order to produce cakes without containing emulsifiers. Wheat flour is generally used for cakes, and it is known that wheat flour absorbs water in the cake dough, thereby reducing foaming performance. In Patent Document 1, by replacing wheat flour with starch, the deterioration of foaming performance is suppressed. There is a problem that the texture deteriorates, such as the loss of In order to solve these problems, it is necessary to lower the rate of replacement with starch. Specifically, the amount of wheat flour replaced with starch must be 50% by mass or less of the wheat flour. Therefore, in the all-in-mix method that enables mass production of cakes, the current situation is that confectionery materials that can make cakes with good flavor and texture without using emulsifiers are not necessarily fully satisfactory. is.

JP-A-2000-03070

Tetsu Fujita, "Food Emulsification (Fundamentals and Applications)" First Edition, Saiwai Shobo, February 2006, pp. 376

As described above, an object of the present invention is to provide an oil-in-water emulsified fat composition that makes it possible to stably and mass-produce a dough cake having a good flavor and texture and a light specific gravity without using an emulsifier. and to provide a method for producing a cake using the oil-in-water emulsified fat composition for confectionery.

As a result of intensive studies conducted by the present inventors to solve the above problems, the present inventors found that salt-aggregated caseinate (i.e., aggregated caseinate by adding salt to a caseinate solution), edible oils and fats, and carbohydrates in specific amounts. By using an oil-in-water emulsified fat composition, the inventors have discovered that the above problems can be solved, and have completed the present invention.
That is, the present invention is the following [1] and [2].

[1] Contains salt-aggregated caseinate (a), edible oil and fat (b), sugar (c) and water (d), and the content of salt-aggregated caseinate (a) is 1.0 to 10.0% by mass, Confectionery oil-in-water type containing 30 to 65% by mass of edible oil and fat, 10 to 45% by mass of carbohydrate (c), and 5 to 45% by mass of water (d) Emulsified fat composition.
[2] Containing the oil-in-water emulsified oil composition for confectionery described in [1] above, wheat flour, starch and water, and containing the oil-in-water emulsified oil composition for confectionery with respect to a total of 100 parts by mass of wheat flour and starch A cake dough having an amount of 5 to 50 parts by mass.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil-in-water emulsified fat composition for confectionery that can be foamed to a dough specific gravity of 0.6 or less by an all-in-mix method without containing an emulsifier, and has good flavor and texture. Cake dough for use in cakes can be provided.

The oil-in-water emulsified fat composition of the present invention contains salt-aggregated caseinate (a), edible fat (b), sugar (c) and water (d). Each component is described in detail below.
<Salt-aggregated caseinate (a)>
The salt-aggregated caseinate (a) used in the present invention is obtained by adding salt to a caseinate solution and separating the aggregates. For example, caseinate is dispersed in an aqueous solution in which salt has been dissolved in advance, and the mixture is heated and dissolved to obtain a powder by spray drying, or a sterilized solution by directly or indirectly heating with steam or the like. can be done. Alternatively, caseinate may be heated and dissolved in the presence of common salt, and used as the aqueous phase to prepare the emulsified oil/fat composition of the present invention.
In particular, caseinate has amphipathic properties with a hydrophobic region and a hydrophilic region as described above, and adsorbs to the oil layer at the oil/water interface to exhibit an emulsifying action. Similarly, it is known that caseinate can adsorb to the air layer interface at the air/water interface, but does not exhibit stability due to the weak adsorption film of caseinate. However, by adding sodium chloride and heating, the caseinate moderately loses its electric charge and undergoes fine agglomeration. As a result, the repulsion of the hydrophilic region is suppressed, and the film of aggregated casein adsorbed on the air layer interface becomes thicker and less likely to break, which is thought to contribute to the improvement of the foaming performance of the cake dough. The degree of aggregation of caseinate is a very important factor in forming the oil-in-water emulsified fat composition of the present invention.

The caseinate used in the emulsified oil and fat composition of the present invention is not particularly limited, and examples thereof include sodium salts, potassium salts, calcium salts, magnesium salts and the like. These caseinates can be used singly or in combination of two or more. When divalent ionic salts such as calcium salts and magnesium salts are used, 0.05 to 0.5% by mass of citrates and phosphates are added to the composition for their solubility. is preferred. Of the caseinates, sodium salts and potassium salts are preferred, and sodium salts are more preferred.

The content of salt-aggregated caseinate in the emulsified oil and fat composition of the present invention is 1.0 to 10.0% by mass, and the lower limit is preferably 2.0% by mass or more, more preferably 2.5%. It is mass % or more. The upper limit is preferably 8.0% by mass or less, more preferably 6.0% by mass or less. If the amount of salt-aggregated caseinate is less than 1.0% by mass, it becomes difficult to keep the air bubbles of the egg stable, and the stability of the cake dough is poor. On the other hand, when it is more than 10.0% by mass, it takes time to disperse and dissolve in the saccharide solution, the viscosity is increased due to the protein, and the desired emulsified oil and fat composition cannot be formed. become unable.

In the present invention, the degree of aggregation of caseinate by salt can be evaluated by the transmittance measured using a color difference meter. As the degree of aggregation, for example, in a 6% by mass aqueous solution of caseinate, aggregation may be carried out so that the transmittance is 4 to 40%, and the lower limit is preferably 5% or more, more preferably 6%. That's it. The upper limit is preferably 35% or less, more preferably 30% or less. By controlling the aggregation rate of the caseinate within the range of the above permeability, it is possible to form a stable adsorption film at the bubble interface, and to provide a light dough with a specific gravity of 0.6 or less by foaming. can.
Further, the ratio of salt to caseinate (amount of salt mixed/amount of caseinate mixed) is desirably 0.2 to 1.0. The lower limit is preferably 0.25 or more, more preferably 0.3 or more. The upper limit is preferably 0.8 or less, more preferably 0.6 or less. By setting the ratio of salt to caseinate within the above range, a stable adsorption film can be formed at the bubble interface, and by foaming, a light dough with a specific gravity of 0.6 or less can be provided.

<Edible oil (b)>
The edible oils and fats used in the oil and fat composition of the present invention are, for example, vegetable oils such as corn oil, rapeseed oil, soybean oil, cottonseed oil, safflower oil, rice oil, sesame oil, olive oil, coconut oil, cocoa butter, and palm oil. , milk fat, lard, beef tallow, fish oil, and other animal oils, hydrogenated oils obtained by hydrogenating these oils, fractionated oils obtained by fractionating the composition, ester oils obtained by transesterification, and the like. Furthermore, synthetic oils using refined fatty acids, such as medium-chain fatty acid triglycerides, and the like are included. Among these edible fats and oils, it is preferable that the rising melting point is 5° C. or less from the viewpoint of preventing emulsification failure due to growth of fat crystals and deterioration of emulsification stability. Examples of edible oils and fats having an elevated melting point of 5°C or less include corn oil, rapeseed oil, soybean oil, cottonseed oil, safflower oil, rice oil, sesame oil, and olive oil.
The amount of the edible oil/fat compounded in the emulsified oil/fat composition of the present invention is 30 to 65% by mass, and the lower limit is preferably 35% by mass or more, more preferably 40% by mass or more. The upper limit is 60% by mass or less, more preferably 55% by mass or less. If the edible oil content is less than 30% by mass, the amount of oil in the cake is insufficient, and texture such as umami and moistness due to oil is reduced. If the content exceeds 65% by mass, the emulsified state of the oil-in-water emulsified fat composition for confectionery deteriorates, which may adversely affect the stability of the cake dough and the foamability of the whole egg.

<Sugar (c)>
Carbohydrates used in the present invention are not particularly limited, and examples include monosaccharides such as glucose, galactose, xylulose and fructose, and disaccharides such as sucrose, lactose, maltose and trehalose. Examples of polysaccharides of trisaccharides or higher include sugars such as oligosaccharide, starch syrup and dextrin, and sugar alcohols such as glycerin, diglycerin, polyglycerin, erythritol, xylitol, sorbitol, mannitol and inositol.

These saccharides described above can be used alone or in combination of two or more. Among these carbohydrates, it is preferable to use sugar alcohols because of their high ability to assist the surface activity of proteins. The valence of the sugar alcohol used is not particularly limited, but is preferably 3-8 valence, more preferably 3-6 valence. The number of carbon atoms is not particularly limited, but preferably 3-8, more preferably 3-6.
Preferred sugar alcohols are glycerin, sucrose, xylitol, sorbitol and mannitol, and more preferred is sorbitol.

The amount of carbohydrates in the emulsified oil and fat composition of the present invention is 10 to 45% by mass, and the lower limit is preferably 15% by mass or more, more preferably 20% by mass or more. The upper limit is 40% by mass or less, more preferably 35% by mass or less. If the sugar content is less than 10% by mass, the moisture content in the composition increases and the hygiene of the composition cannot be maintained, or the moisture content in the cake dough increases and the foaming performance and viscosity are affected. Adversely affect. When the sugar content exceeds 45% by mass, the emulsified state of the emulsified oil and fat composition of the present invention deteriorates, defoaming air bubbles in the cake, and lowering the stability of the dough.

<Water (d)>
The amount of water in the emulsified oil and fat composition of the present invention is 5 to 45% by mass, and the lower limit is preferably 10% by mass or more, more preferably 15% by mass or more. The upper limit is 40% by mass or less, more preferably 35% by mass or less.

The emulsified oil and fat composition of the present invention may optionally contain proteins other than salt-aggregated caseinate or materials containing proteins. For example, proteins such as casein, whey protein, egg protein, gelatin, soybean protein, isolated soybean protein, and wheat protein, peptides obtained by enzymatic or acid/alkali decomposition, skim milk powder, whole milk powder, processed egg products can be blended.
The amount added is 0 to 10% by mass, preferably 0 to 5% by mass. Chelating agents such as phosphates and citrates can also be added in order to dissolve salts such as calcium contained in various proteins. The amount of these chelating agents to be added is preferably 0.05 to 0.3% by mass.

Further, in order to improve the emulsified state of the emulsified oil and fat composition of the present invention, thickening polysaccharides such as pectin, agar, xanthan gum, tamarind seed gum, locust bean gum, and carrageenan can be blended as needed. The amount of polysaccharide thickener to be blended is 0.01 to 1% by mass in total, preferably 0.05 to 0.05%, from the viewpoints of thickening at the time of blending, smoothness of the baked cake, and meltability in the mouth. It is desirable to be 2% by mass.
In addition, the emulsified oil and fat composition of the present invention can be blended with seasonings, spices, coloring agents, fragrances, and the like, if necessary.

The method for producing the emulsified oil and fat composition of the present invention is not particularly limited. A chelating agent is added and dissolved by heating to 20 to 80° C. to obtain an aqueous phase, and the heated edible fat (b) is gradually added while stirring and mixing to obtain an oil-in-water emulsified fat. A general stirring mixer is used for stirring and mixing, and examples of the stirring mixer include a three-one motor equipped with propeller blades (four pieces), a homomixer, a homogenizer, an ajihomomixer, and the like. An emulsifying machine is used.

The cake dough of the present invention contains the oil-in-water emulsified fat composition for confectionery of the present invention, flour and water. In the cake dough of the present invention, the content of the oil-in-water emulsified fat composition for confectionery is 5 to 50 parts by mass with respect to the total of 100 parts by mass of wheat flour and starch. If the blending amount of the emulsified oil and fat composition of the present invention is too small, the effect of improving the stability of the cake dough will be insufficient. If the amount of the emulsified oil and fat composition of the present invention is too large, the effect of improving the stability of the cake dough corresponding to the amount of the mixture cannot be obtained, and the deterioration of the flavor due to the decrease in the proportion of eggs becomes a problem. By using the cake dough of the present invention, 30% by weight or more of the wheat flour in the cake formula can be replaced with starch.

The method for producing a cake using the emulsified oil and fat composition of the present invention is not particularly limited, and examples thereof include a co-baking method, a post-baking method, a separate baking method, and an all-in-mix method. Among them, the all-in-mix method, which requires the most foaming performance and exhibits the effects of the present invention, will be described. In the all-in-mix method, the emulsified oil-and-fat composition of the present invention is blended with whole eggs, sugar, and oils and fats, mixed in a mixer, wheat flour and starch are added, and then foamed to form a cake dough. For foaming, a vertical mixer, a cutter mixer, and a continuous mixer or the like are used for mass production.

Starch can be used in the cake formulations of the present invention to improve the texture of the cake. The starch that can be used is not particularly limited, and examples thereof include starches separated from corn, potato, sweet potato, cassava, wheat, rice, and the like. Among these, wheat starch and cornstarch are preferably used because they are effective in maintaining the texture of the cake. Furthermore, in order to prevent aging of starch, it is possible to add a part of modified starch such as phosphate-crosslinked starch, but the addition of pregelatinized modified starch causes a significant increase in the viscosity of the dough, resulting in cake fire. Since it deteriorates the texture, it is preferable to suppress it to 10% by mass or less in the starch. In the present invention, the replacement amount of wheat flour in the cake formulation by starch is 30% by mass or more, more preferably 40% by mass or more. By setting the ratio of replacing wheat flour with starch in the cake formulation within the above range, it is possible to prevent deterioration of foamability due to water absorption of wheat flour and maintain excellent texture of the cake.

The emulsified oil and fat composition of the present invention can be used, for example, in cakes such as sponge cakes, snack cakes, steamed cakes, chiffon cakes, busse, puff cakes, semi-baked confectionery, etc., and has excellent dough foamability and dough stability. The volume of the cake is large, and it is suitable for producing a cake that melts in the mouth and has an excellent texture. The cake materials used in the cake manufacturing method of the present invention are not particularly limited in addition to essential ingredients such as wheat flour, starch, sugar, eggs, etc., but for example, swelling agents, coloring agents, flavors, liqueurs, seasonings, etc. It can be made by mixing ingredients.

EXAMPLES The present invention will be explained more specifically by showing examples below.
(Aggregation evaluation of salt-aggregated caseinate using a color difference meter)
Table 1 shows the change in transmittance when the compounding amount of sodium caseinate in the sugar solution was kept constant and the compounding amount of salt was changed. The transmittance was measured by mixing and dissolving the raw materials in Table 1, heating to 85° C., cooling to room temperature, placing the aqueous solution in a 1 cm cell made of quartz, and using a fully automatic color difference meter Color Ace TC manufactured by Tokyo Denshoku Co., Ltd. -8600A was used.

From the results in Table 1, compared to the transmittance of non-aggregate A not containing salt, the transmittance of aggregates B to E aggregated with salt was significantly lower. It was shown that some of the sodium caseinate was aggregated. Moreover, as the compounding amount increased, the transmittance decreased, indicating that the degree of aggregation increased.

Next, the preparation method, evaluation method, and contents of the oil-in-water emulsified fat composition for confectionery using the salt-aggregated caseinate will be described.

(Preparation of confectionery oil-in-water emulsified fat composition and formulation into cake dough: Examples 1 to 5, Comparative Examples 1 to 6)
(Example 1)
An emulsified fat composition having the composition shown in Table 3 was prepared by the following method. That is, after dissolving 0.5% by mass of trisodium citrate and 1.0% by mass of salt (a) in 30% by mass of sorbitol (c) and 27.5% by mass of water (d), sodium caseinate (a) 2 0% by mass was dispersed and the temperature was adjusted to 70°C. After that, the mixture was stirred for 30 minutes and dissolved, and then heated to 85° C. to dissolve salt aggregated caseinate, which was used as the aqueous phase. 39% by mass of rapeseed oil (b) is heated to 60° C., gradually added to the aqueous phase, pre-emulsified at 65° C. for 30 minutes, and then emulsified at 20 MPa using a homogenizer (manufactured by Hisaka Seisakusho Co., Ltd.). to obtain an emulsified fat composition.
The obtained emulsified oil and fat composition was blended into a cake in the same manner as in the formulation and preparation method of cake dough below.

(Examples 2-4)
The composition shown in Table 3 was treated under the same conditions as in Example 1 to obtain an emulsified oil composition. That is, salt (a) was dissolved in a mixed solution of sorbitol or reduced starch syrup (c) and water (d). After that, sodium caseinate, potassium caseinate, and calcium caseinate (a) alone or a mixture of the two was dissolved by heating, and then further heated to obtain a salt-aggregated caseinate solution, which was used as the aqueous phase. The heated rapeseed oil or corn oil (b) was added to the aqueous phase and then emulsified.
The obtained emulsified oil and fat composition was blended into a cake in the same manner as in the formulation and preparation method of cake dough below.
(Example 5)
The composition shown in Table 3 was treated under the same conditions as in Example 1 to obtain an emulsified oil composition. A sodium caseinate (a) and a casein hydrolyzate (a') as another protein were treated in the same manner to prepare a salt-aggregated caseinate solution as the aqueous phase, and heated rapeseed oil was added and then emulsified. .
The obtained emulsified oil and fat composition was blended into a cake in the same manner as in the formulation and preparation method of cake dough below.

(Comparative example 1)
The emulsified oil-and-fat composition obtained in Example 1 was blended in an amount of 60% by mass (600 g) based on the flour in the cake composition shown in Table 2 to prepare a cake dough.
(Comparative example 2)
The composition shown in Table 3 was treated under the same conditions as in Example 1 to obtain an emulsified oil composition. This composition is based on the example described in Patent Document 1.
The obtained emulsified oil and fat composition was blended into a cake in the same manner as in the formulation and preparation method of cake dough below.
(Comparative Examples 3-4)
An emulsified oil/fat composition was prepared with the amount of caseinate in the salt-aggregated caseinate (a) outside the range of the present invention, and 30% by mass (300 g) of the composition was added to the flour to prepare a cake dough.
The obtained emulsified oil and fat composition was blended into a cake in the same manner as in the formulation and preparation method of cake dough below.
(Comparative Example 5)
An emulsified fat composition was prepared using whey protein isolate (a') instead of salt-aggregated caseinate (a).
The obtained emulsified oil and fat composition was blended into a cake in the same manner as in the formulation and preparation method of cake dough below.
(Comparative Example 6)
An emulsified fat composition was prepared with the blending amount of the fat (b) outside the range of the present invention.
The obtained emulsified oil and fat composition was blended into a cake in the same manner as in the formulation and preparation method of cake dough below.

1. <Evaluation of the state of the emulsified oil composition>
The state of the emulsified fat composition obtained with the composition shown in Table 3 below was evaluated in the following four stages.
Evaluation ⊚: No segregation of fats and oils, very smooth and excellent in dispersibility.
Evaluation ◯: No separation and good dispersibility.
Evaluation Δ: Slightly separated, or slightly hard with low dispersibility.
Evaluation x; clear separation is observed, or hard and poor dispersibility.

2. <Formulation and preparation method of cake dough used for evaluation>
Dough preparation was done by the all-in-mix method using the cake formulation shown in Table 2. That is, in addition to 1200 g of chicken eggs, 1000 g of white sugar, 100 g of rapeseed salad oil, and 200 g of water in a 20-coat vertical mixer, an emulsified oil and fat composition in the range of Examples and Comparative Examples shown in Table 3 (50 to 600 g) was added. After mixing at a low speed for 1 minute, 700 g of soft flour, 300 g of starch and 30 g of baking powder were mixed and the pre-sieved mixture was added, followed by mixing at a low speed for 30 seconds and at a high speed for 4 minutes to obtain a cake dough. 350 g of the resulting cake dough was weighed into a No. 6 round mold and baked in a 10 kW electric oven at 170° C. for 30 minutes to obtain a cake.

3. <Evaluation of foaming performance of cake dough>
The foaming performance of the cake dough prepared by the above method was evaluated by measuring the specific gravity of the whipped dough. That is, the specific gravity of the dough immediately after whipping the cake dough for a certain period of time was uniformly weighed in a 100 mL container, and the specific gravity of the dough was calculated from the weight of the dough (measurement temperature: 23°C). When the specific gravity of the dough is 0.6 or less, it can be used as a practically acceptable level for a cake having a light dough specific gravity.

4. <Sensory evaluation of baked cake>
The flavor and texture of the cake baked by the above method were evaluated. That is, 10 panelists tasted the obtained cakes and conducted sensory tests, and sensory evaluations were carried out on the flavor and texture according to the following four-grade evaluation, and the results were averaged. Evaluation criteria are as follows.
[Flavor]
Evaluation ◎: Very good Evaluation ○: Good Evaluation △: Slightly poor Evaluation ×: Poor [texture]
Evaluation ◎: Very good Evaluation ○: Good Evaluation △: Slightly poor Evaluation ×: Poor

The state of the emulsified fat and oil compositions obtained in Examples 1 to 5 was very smooth with no separation of fat and oil, and excellent in dispersibility. The specific gravity of the cake dough prepared by adding 15 to 40% by mass of the emulsified oil and fat composition based on the flour in the cake dough preparation method was 0.60 or less, which was the target. Both the flavor and texture of the cake obtained by baking were extremely good, indicating that the cake, which is the object of the present invention, could be prepared.

In Comparative Example 1, in which the cake dough was prepared by blending 60% by mass (600 g) based on the flour, the specific gravity of the dough only decreased to 0.62 during the predetermined mixing time. In addition, the flavor of the cake obtained by baking the dough was poor because the flavor derived from the egg was felt weak. In addition, the texture of the cake was somewhat poor because it did not melt in the mouth due to the heavy specific gravity of the dough.

Comparative Example 2, which used caseinate that was not agglomerated with salt, only reduced the specific gravity of the dough to 0.68 with the prescribed mixing time. In addition, the texture of the cake obtained by baking the dough was not good because it did not melt in the mouth due to the heavy specific gravity of the dough.

In Comparative Example 3, in which the content of salt-aggregated caseinate (a) is less than 1.0% by mass, the specific gravity of the dough obtained in the predetermined mixing time is only reduced to 0.82, and the cake has a hard texture. , Melt in the mouth was also bad, and it was poor.
In Comparative Example 4, in which the content of salt-aggregated caseinate (a) was more than 10.0% by mass, the specific gravity of the dough obtained in the predetermined mixing time was reduced only to 0.75, and the texture of the cake was hard. Melt-in-the-mouth was also bad and it was unsatisfactory.

In Comparative Example 5, in which the whey protein isolate (a') was used instead of the salt-aggregated caseinate (a) to prepare the emulsified fat composition, the emulsified fat was very hard and had poor dispersibility. In addition, the specific gravity of the dough obtained with the predetermined mixing time was reduced only to 0.89, and the texture of the cake was very hard due to poor floating and poor meltability in the mouth.

In Comparative Example 6, in which the content of the edible fat (b) was more than 65% by mass, clear oil separation was observed from the resulting emulsified fat and oil composition. Also, the specific gravity of the dough obtained with the given mixing time only decreased to 0.80. Furthermore, the texture of the cake obtained by baking the dough was very hard due to poor floating, and the melt-in-your-mouth texture was poor.

From the above results, by using the oil-in-water emulsified oil and fat composition for confectionery within the scope of the present invention, the specific gravity of the dough can be foamed to 0.60 or less by the all-in-mix method without containing an emulsifier. Furthermore, it can be seen that the cake obtained by baking the dough was able to form an oil-in-water emulsified fat composition for confectionery with good flavor and texture.

Claims (2)

Salt-aggregated caseinate (a), edible fat (b), sugar alcohol (c) and water (d) are contained, and the content of salt-aggregated caseinate (a) is 2.0 to 8.0 % by mass, edible fat ( An oil-in-water emulsified fat composition for cakes , wherein the content of b) is 30 to 55 % by mass, the content of sugar alcohol (c) is 20 to 45% by mass, and the content of water (d) is 10 to 35 % by mass. thing. The oil-in-water emulsified fat composition for cakes according to claim 1, wheat flour, starch and water are contained, and the content of the oil-in-water emulsified fat composition for cakes is 15 to 40 with respect to a total of 100 parts by mass of wheat flour and starch. Cake dough, which is the mass part.