JP7255979B2 - Foam stabilizer for cake dough, cake dough, cake, confectionery and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to an air stabilizer for cake dough, cake dough, cakes, confectioneries, and a method for producing the same, which can stably produce cakes having excellent appearance and texture and having an inherent natural flavor.

Sponge cake, steamed cake, baumkuchen, etc., cake dough that is impregnated by the foaming power of eggs is a so-called post-flour method, such as a joint method, a separate method, etc. A method in which flour and oil are added after whipping eggs. By using , it is possible to keep the egg foam and reduce the specific gravity.

However, these methods are not suitable for mass production because they are troublesome and technically difficult to mix without breaking air bubbles when adding wheat flour or oil. For this reason, in recent years, the all-in-mix method, in which all the raw materials are mixed and foamed, has become mainstream because it is highly efficient and mass-producible. However, if wheat flour or oil is whipped together with the egg, the foaming power of the egg is inhibited, so the specific gravity is not reduced, resulting in a cake with poor appearance and texture. Therefore, in the all-in-mix method, a foaming agent containing a large amount of emulsifier is used.

For example, in Patent Document 1, glycerin fatty acid ester is 0.5 to 20% by mass, propylene glycol fatty acid ester is 1 to 20% by mass, sorbitan fatty acid ester is 0.5 to 10% by mass, and HLB is 5 to 15. A cake foaming emulsifier composition containing 0.5 to 10% by mass of sucrose fatty acid ester and / or polyglycerin fatty acid ester, wherein the sorbitan fatty acid ester and HLB are 5 to 15, sucrose A foaming emulsifier composition for cake suitable for the all-in-mix method is described, characterized in that the fatty acid ester and/or the polyglycerin fatty acid ester has a saturated fatty acid with 22 carbon atoms as a major constituent fatty acid.

JP 2009-95247 A

However, when a large amount of emulsifier is used, there is a problem that the original natural flavor of the cake is spoiled. In addition, there has been a tendency to shy away from confectionery containing emulsifiers due to recent consumer preference for no added emulsifiers.

Therefore, an object of the present invention is to provide an air stabilizer for cake dough that can stably produce a cake that is excellent in appearance and texture and has an original natural flavor without substantially containing an emulsifier. , cake dough, cakes, confectionery and a method for producing the same.

As a result of intensive research to achieve the above object, the present inventors found that by including pectin in cake dough, stable air bubbles can be made even in cake dough produced by an all-in-mix method or the like. The discovery led to the completion of the present invention.

That is, one of the present inventions is to provide a foam stabilizer for cake dough containing pectin exhibiting a viscosity of 200 cP or more in a gelling test and substantially containing no emulsifier.

According to the air bubble stabilizer for cake dough of the present invention, stable air bubbles can be produced without substantially containing an emulsifier, so that a cake excellent in appearance and texture can be obtained. In addition, since it contains substantially no emulsifier, it is possible to obtain a cake with an original natural flavor. Furthermore, even with the all-in-mix method suitable for mass production, a stable cake can be produced.

In the foam stabilizer for cake dough of the present invention, the pectin preferably exhibits a viscosity of 2000 cP or less in a gelling test.

Another object of the present invention is to provide a cake dough containing the foam stabilizer for cake dough and containing substantially no emulsifier.

The cake dough of the present invention preferably contains 0.01 to 0.3 mass % of the pectin in the cake dough.

Another object of the present invention is to provide a cake characterized by using the above cake dough.

Another object of the present invention is to provide confectionery having the above cake and substantially free of emulsifiers.

Another aspect of the present invention is a mixing step of mixing a cake raw material that does not substantially contain an emulsifier and the above-described foam stabilizer for cake dough by an all-in-mix method to prepare a dough; Provided is a method for producing cake dough, characterized by including a foaming step of foaming the obtained dough using a forced foaming machine.

According to the method for producing a cake dough of the present invention, stable air bubbles can be produced without substantially containing an emulsifier, so that a cake excellent in appearance and texture can be produced. In addition, since it does not substantially contain an emulsifier, it is possible to produce a cake with an original natural flavor. Furthermore, since the cake is manufactured by the all-in-mix method, it can be stably mass-produced.

In the method for producing cake dough of the present invention, in the mixing step, the foam stabilizer for cake dough is added so that the content of the pectin in the dough is 0.01 to 0.3% by mass. is preferred.

Another object of the present invention is to provide a method for producing a cake, characterized by heat-treating the cake dough obtained by the above-mentioned production method.

Another object of the present invention is to provide a method for producing confectionery, wherein the cake obtained by the above production method is used to produce confectionery, which is characterized by substantially no emulsifier.

According to the foam stabilizer for cake dough of the present invention, pectin can form stable bubbles even if the cake dough does not substantially contain an emulsifier, so that a cake excellent in appearance and texture can be obtained. can be done. In addition, since it contains substantially no emulsifier, it is possible to obtain a cake with an original natural flavor. Furthermore, even if the emulsifier is not substantially contained, the cake can be stably produced even by the all-in-mix method, so mass production is possible.

In addition, according to the method for producing the cake dough of the present invention, stable air bubbles can be produced without substantially containing an emulsifier, so that a cake excellent in appearance and texture can be produced. In addition, since it does not substantially contain an emulsifier, it is possible to produce a cake with an original natural flavor. Furthermore, since it is manufactured by the all-in-mix method, it can be mass-produced stably.

FIG. 2 shows a cross section of cakes produced in Examples (Comparative Examples 5 to 9) and an enlarged photograph of the cross section. FIG. 2 shows a cross section of cakes produced in Examples (Examples 5 to 11) and an enlarged photograph of the cross section.

The pectin used in the present invention exhibits a viscosity of 200 cP or more in a gelling test. In addition, it preferably exhibits a viscosity of 200 cP or more and 2000 cP or less, more preferably 300 cP or more and 1000 cP or less, and still more preferably 300 cP or more and 700 cP or less. If the pectin is less than 200 cP in the gelation test, the dough tends to cause syneresis, and the cake obtained by baking has a rough inner phase, a clogged texture, and a texture lacking in softness. There is a tendency. If it exceeds 2000 cP, the cake obtained by baking tends to have a crunchy texture.

In addition, the pectin used in the present invention can be used singly or in combination of two or more as long as the gelation test results in the above range.

In the present invention, the phrase “substantially free of emulsifier” means that no emulsifier is intentionally added when producing the foam stabilizer for cake dough, cake dough, and confectionery. Stabilizers, cake dough, and trace amounts of emulsifiers that are unavoidably mixed in during manufacture or storage of confectionery may also be included.

Examples of emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactate, and stearoyl. Examples include sodium lactate, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and lecithin.

In the present invention, the specific criterion of "substantially free of emulsifier" means that the content of emulsifier is preferably 0.05% by mass or less, more preferably 0.01% by mass or less. are doing.

The foam stabilizer for cake dough of the present invention may contain, in addition to pectin, other foods and food additives that are generally used for foam stabilizers for cakes, to the extent that the effects of the present invention are not impaired. can. Examples of such ingredients include oils and fats, eggs, cereal flours, sugars, starches, dietary fibers, inorganic salts and organic acid salts, dairy products, milk and eggs, protein materials derived from soybeans, and other general food materials. , Flavoring agents, flavoring ingredients such as seasonings, polysaccharide thickeners such as guar gum, xanthan gum, and tamarind gum, modified starch, cellulose ethers such as methylcellulose, carboxymethylcellulose, and hydroxypropylmethylcellulose, antioxidants, coloring agents, preservatives agents, pH adjusters, and the like. The form of the foam stabilizer for cake dough does not matter, but for example, powdered pectin can be used, it can be dissolved in a solvent to form an aqueous solution, and it can be an emulsion containing fats and oils. It can be dried and powdered.

The foam stabilizer for cake dough of the present invention is used for cakes produced by the all-in-mix method. The all-in-mix method refers to a mixing method in which all raw materials are put into a mixer or the like and mixed. In this case, the order in which the raw materials are added to the mixer or the like does not matter. In addition, before mixing all the raw materials, there are cases where only some raw materials are lightly stirred to blend the raw materials, but if it is not accompanied by sufficient foaming with eggs, all-in in the present invention Mix method.

The main raw materials for cake dough are eggs such as whole eggs, egg yolks and egg whites, flour such as wheat flour, soft flour, all purpose flour and rice flour, sugars such as refined sugar, granulated sugar and powdered sugar, corn oil and soybean oil. , oil such as rapeseed oil, palm oil, milk fat, butter, dairy products such as raw milk, milk, skimmed milk, starches such as cornstarch, tapioca starch, sweet potato starch, expansion of chocolate, cocoa powder, almond powder, baking powder, etc. and polysaccharide thickeners such as xanthan gum and guar gum. In the present invention, eggs and flour are essential raw materials.

In addition, secondary raw materials for cake dough include yeast, antioxidants, pH adjusters, coloring agents, flavors, cheeses such as natural cheese and processed cheese, alcohol, fruits, vegetables, herbs, spices, salt, preservatives, vitamins, calcium, proteins, amino acids and the like.

As a method for producing cake dough in the present invention, a mixing step of mixing a cake raw material that does not substantially contain an emulsifier and the foam stabilizer for cake dough by an all-in-mix method to prepare a dough, It can be made by a process including a foaming process in which the dough is foamed using a forced foaming machine.

In the mixing step, a mixer or the like capable of uniformly mixing the materials is used to mix the above-mentioned cake ingredients and the foam stabilizer for cake dough. The mixer to be used is not particularly limited, but vertical mixers, horizontal mixers, slurry mixers, pressurized mixers and the like can be used.

In the foaming step, the dough obtained in the mixing step is foamed using a forced foaming machine capable of uniformly mixing and dispersing the gas in the liquid. In this way, by uniformly mixing and dispersing the gas in the liquid, foaming the dough, and containing air bubbles in the dough, a flexible sponge-like structure or a porous structure can be formed. The forced foaming machine to be used is not particularly limited, but a continuous mixer that mixes gas in a pipe and mechanically stirs it, represented by Mondo Mixer, Oaks Mixer, Turbomix, etc., or high-speed mixing under pressure. A pressurized mixer or the like that contains a large amount of air can be used. Vertical mixers, horizontal mixers, slurry mixers, and the like, which foam while mixing air in the atmosphere under atmospheric pressure, are not included in the forced foaming machine of the present invention.

The mixing process and the foaming process can be performed at the same time, but in order to create a more uniform dough, the mixing process is performed, and then the foaming process of mixing and foaming using a forced foaming machine is performed. is preferred.

In the cake dough production method of the present invention using the all-in-mix method, if the foaming step using the forced foaming machine is not included, the bubbles of the cake dough are not stabilized, and the dough defoams and separates. , the inner phase of the cake obtained from the obtained cake dough becomes uneven, the texture becomes rough, and the texture lacks softness.

In the method for producing the cake dough, in the mixing step, the content of the pectin in the dough is preferably 0.01 to 0.3% by mass, more preferably 0.02 to 0.3% by mass, still more preferably The foam stabilizer for cake batter is added in an amount of 0.03-0.3% by weight, most preferably 0.04-0.25% by weight. That is, in the cake dough of the present invention, the pectin content is preferably 0.01% by mass to 0.3% by mass, more preferably 0.02% by mass to 0.3% by mass, and still more preferably 0.03% to 0.3% by mass. .3% by weight, most preferably 0.04-0.25% by weight. If the amount or content of pectin added is less than 0.01% by mass, the air bubbles in the dough will not stabilize and defoaming, or the dough will separate or separate, resulting in cake obtained by heat treatment. The inner phase tends to be uneven and rough, and the texture tends to lack softness. When the amount or content exceeds 0.3% by mass, the cake obtained by heat treatment becomes crunchy It tends to have a loose texture.

The cake of the present invention can be obtained by pouring the cake dough into a cake mold suitable for the purpose, or by pouring it on an iron plate so that it has a certain thickness, and heat-treating it in an oven or a steamer. Cakes thus obtained include sponge cakes (chiffon cake, butter sponge, castella, angel cake, etc.), baumkuchen, steamed cakes of whipped dough, and the like.

The confectionery of the present invention can be obtained by sandwiching or placing cream (fresh cream, whipped cream, butter cream, custard cream, etc.), butter, jam, fruit, etc. on the above cake. In this case, it is preferable that the ingredients other than the cake do not substantially contain an emulsifier, and the above-mentioned cake preferably accounts for 10% by mass or more of the confectionery of the present invention.

The confectionery of the present invention may be used together with cakes other than the above cakes, but it is preferable that the cakes other than the above cakes also contain substantially no emulsifier. Moreover, it is preferable that 50 mass % or more of the cake to be used is the above cake.

EXAMPLES The present invention will be described in more detail below with reference to examples, but these examples are not intended to limit the present invention in any way.

1. Gelling property test and syneresis test (1) Gelling property test 8 g of a 4% by mass pectin solution shown in Table 1 and 32 mL of distilled water were placed in a 100 mL plastic container with a lid and stirred. 40 g of superfine sugar was added thereto and dissolved by stirring. Furthermore, 20 mL of a 0.014 mol/L calcium chloride solution was added to this, and stirred for 30 seconds at maximum speed using a vortex mixer. This mixture was held in a hot water bath at 25° C. for 10 minutes, and then stirred again for 30 seconds at the maximum speed of the vortex mixer. The viscosity of the contents was measured using a Brookfield viscometer (No. 2 spindle) at 60 rpm.

However, since pectin (OF445C) has a high viscosity, No. Measurements were made using an S3 spindle instead of 2 spindles.

Similarly, xanthan gum and guar gum, which are generally used as foam stabilizers for cakes, were also tried to prepare a 4% by mass aqueous solution, but the powder was not sufficiently dispersed in water, and it was tested under the same conditions as pectin. A gelation test could not be performed.

(2) Syneresis test Into a 5-coated mixer bowl, 20 g of a 4% by mass pectin solution, 20 g of distilled water, 240 g of white sugar, and 280 g of sterilized eggs (20 ° C.) are added. Stir on high speed for 5 minutes to foam. 200 g of this was placed in a 500 mL separatory funnel and allowed to stand in an atmosphere at 25° C. After 30 minutes and 60 minutes, it was confirmed whether water had separated.

In addition, 0.8 g of xanthan gum or guar gum was mixed and dispersed (not sufficient) in 40 g of distilled water, 240 g of white sugar and 280 g of sterilized eggs (20° C.) were added, and a syneresis test was performed in the same procedure.

(3) Results The results are shown in Table 1. In the water separation test, the case where water separation could be visually confirmed was evaluated as x, and the case where water separation could not be visually confirmed was evaluated as ○.

As shown in Table 1, xanthan gum (Comparative Example 1), guar gum (Comparative Example 2), and pectin having a gelling property of less than 200 cP (Comparative Examples 3 and 4) were used, compared with Examples 1 to 5. However, it was found to be easy to take off from the water.

When using pectin with a gelling property of 200 cP or more (Examples 3 and 4), syneresis does not occur even after 30 minutes, and when 300 cP or more (Examples 2 and 4), syneresis does not occur even after 60 minutes. I understand.

2. Manufacture of cake dough and cake (1) Manufacture of cake dough and cake 180 g of sterilized eggs, 110 g of white sugar, 100 g of soft flour, 1 g of baking powder, 10 g of corn oil, and 1.5 g of skimmed milk powder, the amount of xanthan gum shown in Table 2 (Comparative Example 6), guar gum (Comparative Example 7), or pectin (Comparative Examples 8 and 9, Examples 5-11) were mixed by an all-in-mix method. However, xanthan gum and guar gum were dispersed in corn oil and added in order to avoid lumps, and 14.4 g of water was added. A 4% by mass aqueous solution of pectin was added in the amount shown in Table 2. The resulting dough was foamed using a Mondo mixer to obtain a sponge cake dough.

Further, 350 g of this cake batter was poured into a No. 6 deco mold and baked in an oven at 170° C. for about 40 minutes to obtain a sponge cake.

(2) Evaluation The presence or absence of defoaming and the state of separation of the dough before baking of the cake obtained above were evaluated. Regarding the presence or absence of defoaming, observe the presence or absence of holes due to defoaming on the surface of the fabric. "is seen" was marked as x. Regarding the state of separation, the striped pattern that appears on the surface of the fabric is used as an index. was xed.

In addition, the volume of the obtained cake (after baking) was measured using a volume measuring instrument (trade name “Volscan profiler 600” manufactured by Stable Micro Systems), and the texture (softness and crunchiness) was evaluated using sensory tests. . In the sensory test, 10 trained panelists ate the cake, evaluated and scored according to the following criteria, and obtained the average score of the 10 panelists.

(softness)
-2 points: considerably inferior to Comparative Example 1 -1 point: inferior to Comparative Example 1 0 points: equivalent to Comparative Example 1 1 point: softer than Comparative Example 1 2 points: considerably softer than Comparative Example 1 (crumple moon)
-2 points: Much more flirty than Comparative Example 1 -1 point: More flirty than Comparative Example 1 0 points: Equivalent to Comparative Example 1 1 point: Less flimsy than Comparative Example 1 2 points: Comparative Example 1 considerably less messy than

(3) Results Results are shown in FIGS.

As shown in Table 2, the fabric without the foam stabilizer (Comparative Example 5, Fig. 1) had obvious defoaming and streaks. In the dough using xanthan gum (Comparative Example 6, Fig. 1), although no striped pattern was observed, clear defoaming was observed, and the internal phase of the cake baked from the dough was uneven and rough. Met. In the dough using guar gum (Comparative Example 7, Fig. 1) and the dough using pectin with a gelling property of less than 200 cP (Comparative Examples 8, 9, and Fig. 1), slight defoaming and obvious streaks were observed. In addition, the inner phase of the cake obtained by baking the dough was found to be uneven and coarse in texture or clogged in texture. Also, the dough using xanthan gum (Comparative Example 6, Fig. 1) and the dough using guar gum (Comparative Example 7, Fig. 1) felt crumpled. The doughs using pectin having a gelling property of less than 200 cP (Comparative Examples 8 and 9, and Fig. 1) tended to flutter slightly.

In the dough using pectin (Examples 5 to 11, Fig. 2) having a gelling property of 200 cP or more, defoaming and separation are slightly observed or not observed, and the dough The baked cake had a soft texture.

Claims (6)

A cake dough containing pectin and substantially no emulsifier,
Containing 0.01 to 0.3% by mass of the pectin,
The pectin is obtained by stirring and mixing 40 g of the 0.8% by mass pectin solution, 40 g of white sugar, and 20 mL of 0.014 mol / L calcium chloride solution at 25 ° C., and measuring the viscosity of the mixture. A cake dough selected from sponge cake, baumkuchen and steamed cake, characterized by exhibiting a viscosity of 200 cP or more and 2000 cP or less . A cake selected from sponge cake, Baumkuchen and steamed cake, characterized in that the cake dough according to claim 1 is used. 3. Confectionery comprising a cake selected from sponge cake, Baumkuchen and steamed cake according to claim 2 and substantially free of emulsifiers. A mixing step of mixing cake raw materials containing pectin and substantially no emulsifier by an all-in-mix method to create a dough, and a foaming step of foaming the obtained dough using a forced foaming machine. The pectin is obtained by stirring and mixing 40 g of the 0.8% by mass pectin solution, 40 g of white sugar, and 20 mL of 0.014 mol / L calcium chloride solution at 25 ° C., and adjusting the viscosity of the mixture to Cake dough selected from sponge cake, Baumkuchen and steamed cake, characterized by exhibiting a viscosity of 200 cP or more and 2000 cP or less when measured, and containing 0.01 to 0.3% by mass in the cake dough. Production method. A method for producing a cake selected from sponge cake, baumkuchen and steamed cake, characterized in that the cake dough obtained by the method according to claim 4 is heat-treated. 6. A method for producing confectionery, characterized in that the cake selected from sponge cake, baumkuchen and steamed cake obtained by the production method according to claim 5 is used to produce confectionery, and substantially does not contain an emulsifier.

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