JP7537085B2 - Oil-in-water emulsified fat composition for liquid dough - Google Patents
Oil-in-water emulsified fat composition for liquid dough Download PDFInfo
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Description
本発明は、液種生地から製造される菓子においてソフトさと口どけ、ボリュームに優れた菓子を得ることのできる水中油型乳化油脂組成物に関する。また、本発明は前記の水中油型乳化油脂組成物を含有する液種生地及び菓子に関する。 The present invention relates to an oil-in-water emulsified fat composition that can produce confections that are soft, melt in the mouth, and voluminous when made from liquid dough. The present invention also relates to liquid dough and confections that contain the oil-in-water emulsified fat composition.
液種生地から製造される菓子とは、穀粉に水や卵などを加え、常温下（１５～２５℃）で流動性を兼ね備えた生地に、パン酵母の発酵力には頼らず、膨張剤を使用して製造される菓子を指す。液種生地から製造される菓子として代表的なものは、スポンジケーキやロールケーキ、パンケーキ、カステラ、蒸しケーキ、蒸しパン、どら焼きなどが挙げられ、これらはソフトで口どけが良く、ふんわりとした食感のものが求められている。ふんわりとした食感は、菓子のボリュームが向上することで得られる食感であり、またボリュームが向上することは外観向上にも繋がり、消費者の購買意欲をかきたてることから、液種生地から製造される菓子においてボリュームは重要な要素である。 Sweets made from liquid dough are made by adding water and eggs to flour, creating a dough that has fluidity at room temperature (15-25°C), and using a leavening agent rather than relying on the fermentation power of baker's yeast. Typical sweets made from liquid dough include sponge cake, roll cake, pancake, castella, steamed cake, steamed bread, and dorayaki, which are soft, melt in the mouth, and require a fluffy texture. A fluffy texture is achieved by increasing the volume of the sweets, and increased volume also leads to improved appearance, stimulating consumer purchasing desire, so volume is an important element in sweets made from liquid dough.
ケーキ生地のボリュームを向上する方法として、セルロース誘導体ではない非水溶性セルロースを含む水中油型乳化組成物を用いる方法が提案されている（引用文献１）。しかし、菓子のボリュームは向上するがソフトさが不十分であり、ボリュームとソフトさを両立できていない。また、セルロース製剤を含む小麦膨化食品（引用文献２）について提案されている。しかし、引用文献２ではセルロース製剤を粉末状態のまま生地に添加しており、ソフトさ、口溶け、ボリューム向上効果は不十分である。
以上にように、液種生地から製造される菓子において、ソフトさと口溶け、ボリュームの全てに優れた菓子は得られていない。
As a method for improving the volume of cake dough, a method using an oil-in-water emulsion composition containing water-insoluble cellulose that is not a cellulose derivative has been proposed (Reference 1). However, although the volume of the confectionery is improved, the softness is insufficient, and both volume and softness cannot be achieved at the same time. Also, a wheat puffed food containing a cellulose preparation has been proposed (Reference 2). However, in Reference 2, the cellulose preparation is added to the dough in a powdered state, and the effects of improving softness, melting in the mouth, and volume are insufficient.
As described above, confectioneries produced from liquid dough that are excellent in all respects of softness, meltability in the mouth, and volume have not yet been obtained.
本発明は、液種生地から製造される菓子に使用することで、ソフトさと口溶け、ボリュームに優れた菓子が得られる水中油型乳化油脂組成物を提供することを目的とする。 The present invention aims to provide an oil-in-water emulsified fat composition that, when used in confectioneries made from liquid dough, can produce confectioneries that are soft, melt in the mouth, and have excellent volume.
本発明者は、上記課題を解決するために鋭意研究を重ねた結果、液状油脂とセルロース誘導体を組み合わせて用い水中油型乳化油脂組成物とすることにより、上記の課題の解決が得られることを見出し、本発明を完成するに至った。
すなわち、本発明は以下の通りである。
Means for Solving the Problems The present inventors have conducted intensive research to solve the above problems, and as a result have found that the above problems can be solved by using a liquid oil and a cellulose derivative in combination to form an oil-in-water emulsified oil composition, thereby completing the present invention.
That is, the present invention is as follows.
＜１＞
（Ａ）液状油
（Ｂ）セルロース誘導体を含有し、
（Ａ）液状油の含有量が３０～７０質量％、（Ｂ）セルロース誘導体の含有量が０．１～５質量％である液種生地用の水中油型乳化油脂組成物。
＜２＞
穀粉と＜１＞記載の水中油型乳化油脂組成物を含有する液種生地。
＜３＞
穀粉と＜１＞記載の水中油型乳化油脂組成物を添加することを特徴とする、液種生地の製造方法。
＜４＞
＜２＞記載の液種生地を用いた菓子。
＜1＞
(A) a liquid oil (B) a cellulose derivative,
An oil-in-water emulsified oil composition for liquid dough, comprising (A) a liquid oil content of 30 to 70 mass% and (B) a cellulose derivative content of 0.1 to 5 mass%.
＜2＞
A liquid dough containing cereal flour and the oil-in-water emulsified oil composition according to <1>.
＜3＞
A method for producing a liquid dough, comprising adding cereal flour and the oil-in-water emulsified oil composition according to <1>.
＜4＞
A confectionery using the liquid dough described in <2>.
本発明により、液種生地から製造される菓子に使用することで、ソフトさと口溶け、ボリュームに優れた菓子が得られる水中油型乳化油脂組成物提供することができる。 The present invention provides an oil-in-water emulsified fat composition that, when used in confectioneries made from liquid dough, can produce confectioneries that are soft, melt in the mouth, and have excellent volume.
［水中油型乳化油脂組成物］
本発明の水中油型乳化油脂組成物は、（Ａ）液状油と（Ｂ）セルロース誘導体を含有し、（Ａ）液状油の含有量が３０～７０質量％、（Ｂ）セルロース誘導体の含有量が０．１～５質量％であることを特徴とする。水分の多い液種生地中において、水中油型乳化油脂組成物であれば生地になじみやすく、より本願の効果を高めることができる。
[Oil-in-water emulsified fat composition]
The oil-in-water emulsified oil composition of the present invention contains (A) a liquid oil and (B) a cellulose derivative, and the content of (A) the liquid oil is 30 to 70 mass % and the content of (B) the cellulose derivative is In a liquid dough containing a large amount of water, the oil-in-water emulsified oil composition is easily blended into the dough, and the effect of the present application can be further enhanced.
本願のセルロース誘導体は、水溶性である。水溶性のセルロース誘導体を、水相部と油相部から製造される水中油型乳化油脂組成物において、油相部に添加することにより、本願の効果を高めることができる。 The cellulose derivative of the present application is water-soluble. By adding a water-soluble cellulose derivative to the oil phase of an oil-in-water emulsified oil composition produced from an aqueous phase and an oil phase, the effects of the present application can be enhanced.
油相部には、油溶性の乳化剤やビタミン類や抗酸化剤など、その他の成分を含んでもよい。油溶性の乳化剤としては、例えば、大豆レシチン、ポリグリセリン脂肪酸エステル（ＨＬＢ１～５）、ポリグリセリン縮合リシノレート、ショ糖脂肪酸エステル、モノグリセリン脂肪酸エステルなどが挙げられる。 The oil phase may contain other ingredients such as oil-soluble emulsifiers, vitamins, and antioxidants. Examples of oil-soluble emulsifiers include soybean lecithin, polyglycerol fatty acid esters (HLB 1-5), polyglycerol condensed ricinoleate, sucrose fatty acid esters, and monoglycerol fatty acid esters.
水相部は、水以外にも、ブドウ糖、果糖、ショ糖などの糖類や、高糖化還元水飴、ソルビトールなどの糖アルコールや、エタノール、水溶性ビタミン、水溶性の乳化剤など、その他の成分を含んでもよい。なお、水相部中に、糖アルコールを添加することにより、水分活性が低下し、保存性に優れるという効果がある。水相部に対する糖アルコールの含有量は、保存性を高めるという観点から、３～５０質量％が好ましい。また、液種生地の流動性を向上するという観点から、水相部に対する糖アルコールの含有量の上限値は、好ましくは３０質量％以下であり、より好ましくは２０質量％以下である。 The aqueous phase may contain other ingredients, such as sugars such as glucose, fructose, and sucrose, sugar alcohols such as highly saccharified reduced starch syrup and sorbitol, ethanol, water-soluble vitamins, and water-soluble emulsifiers, in addition to water. The addition of sugar alcohols to the aqueous phase reduces water activity and provides excellent storage stability. From the viewpoint of improving storage stability, the sugar alcohol content in the aqueous phase is preferably 3 to 50% by mass. From the viewpoint of improving the fluidity of the liquid dough, the upper limit of the sugar alcohol content in the aqueous phase is preferably 30% by mass or less, and more preferably 20% by mass or less.
本願の水中油型乳化油脂組成物において、油相部の含有量は３０～９０質量％が好ましく、さらに好ましくは３０～７０質量％である。水相部の含有量は、好ましくは１０～７０質量％、さらに好ましくは３０～７０質量％である。 In the oil-in-water emulsified oil composition of the present application, the content of the oil phase is preferably 30 to 90% by mass, more preferably 30 to 70% by mass. The content of the water phase is preferably 10 to 70% by mass, more preferably 30 to 70% by mass.
水中油型乳化油脂組成物は、その他の成分としてカゼインナトリウムなどの乳由来原料、保存料、色素、香料等を適宜使用することができる。 Other ingredients in the oil-in-water emulsified oil composition may include milk-derived raw materials such as sodium caseinate, preservatives, colorants, flavors, etc., as appropriate.
本発明における水中油型乳化油脂組成物の製造方法として、下記に示す方法が挙げられるが、特にこの製造方法に限定されるものではない。
例えば、食用油脂及び乳化剤を加熱融解し、さらにセルロース誘導体を分散させ油相部とし、別途調製した水、糖類、乳化剤を加熱混合した水相部を油相部へ添加し、粗乳化液とする。次いで、得られた粗乳化液を高圧均質化機などにより均質化して、水中油型乳化油脂組成物を得る。
The method for producing the oil-in-water emulsified oil composition of the present invention includes the methods shown below, but is not particularly limited to these methods.
For example, edible oils and fats and an emulsifier are heated and melted, and a cellulose derivative is dispersed to form an oil phase, and a separately prepared aqueous phase obtained by heating and mixing water, sugars, and an emulsifier is added to the oil phase to form a crude emulsion. The crude emulsion is then homogenized using a high-pressure homogenizer or the like to obtain an oil-in-water emulsified oil composition.
本発明の水中油型乳化油脂組成物の各成分について以下に詳述する。
＜（Ａ）液状油＞
本発明において使用される（Ａ）液状油は、上昇融点が２５℃以下の油脂である。例えば、菜種油、大豆油、コーン油、ヒマワリ油、紅花油、ゴマ油、綿実油、米油、落花生油、亜麻仁油等、および、これらの油脂を複数種類配合した混合油などが挙げられる。また、常温で液状であれば、分別油やエステル交換油でもよい。なお、上昇融点は、基準油脂分析試験法「２．２．４．２ 融点（上昇融点）」に準じて測定することができる。
Each component of the oil-in-water emulsified oil composition of the present invention will be described in detail below.
<(A) Liquid Oil>
The liquid oil (A) used in the present invention is an oil or fat having an elevation melting point of 25° C. or less. Examples include rapeseed oil, soybean oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, peanut oil, linseed oil, etc., and mixed oils containing a plurality of these oils or fats. Also, fractionated oils and interesterified oils may be used as long as they are liquid at room temperature. The elevation melting point can be measured in accordance with the Standard Fats and Oils Analysis Test Method "2.2.4.2 Melting Point (Elevation Melting Point)".
本発明の水中油型乳化油脂組成物における液状油の含有量は、３０～７０質量％であり、下限値としては、好ましくは３５質量％以上であり、より好ましくは４０質量％以上である。上限値としては、好ましくは６５質量％以下であり、より好ましくは６０質量％以下である。３０質量％未満の場合には、菓子に十分なソフトさ、口どけを得ることができない。一方、７０質量％を超える場合には、乳化組成物の乳化が不安定になりボリュームの優れた菓子が得られない。 The liquid oil content in the oil-in-water emulsified oil composition of the present invention is 30 to 70% by mass, with the lower limit being preferably 35% by mass or more, and more preferably 40% by mass or more. The upper limit is preferably 65% by mass or less, and more preferably 60% by mass or less. If the content is less than 30% by mass, the confectionery will not have sufficient softness and melt-in-the-mouth feel. On the other hand, if the content exceeds 70% by mass, the emulsion of the emulsion composition will become unstable, and confectionery with excellent volume will not be obtained.
＜（Ｂ）セルロース誘導体＞
本発明において使用される（Ｂ）セルロース誘導体は、セルロースを部分的に変性した水溶性高分子である。すなわち、本発明のセルロース誘導体にはセルロースは含まれない。本願においては、この水溶性のセルロース誘導体を水中油型乳化油脂組成物の油相部に配合することによりその効果が得られたことは意外であった。セルロース誘導体による作用効果は明確ではないが、セルロース誘導体は３次元網目構造を形成することにより、菓子のボリュームを向上すると考えられる。セルロース誘導体としては、カルボキシメチルセルロース、メチルセルロース、ヒドロキシプロピルメチルセルロース、ヒドロキシエチルセルロースが挙げられ、これらを１種類もしくは２種類以上併用して使用する。ソフトさやボリュームを向上するという効果が特に優れるという観点から、好ましくはカルボキシメチルセルロースである。
<(B) Cellulose Derivative>
The cellulose derivative (B) used in the present invention is a water-soluble polymer obtained by partially modifying cellulose. That is, the cellulose derivative of the present invention does not include cellulose. In the present application, it was unexpected that the effect was obtained by blending this water-soluble cellulose derivative in the oil phase of the oil-in-water emulsified oil composition. Although the action and effect of the cellulose derivative is not clear, it is considered that the cellulose derivative improves the volume of the confectionery by forming a three-dimensional network structure. Examples of the cellulose derivative include carboxymethylcellulose, methylcellulose, hydroxypropylmethylcellulose, and hydroxyethylcellulose, and these are used alone or in combination of two or more kinds. From the viewpoint of particularly excellent effects of improving softness and volume, carboxymethylcellulose is preferable.
本発明の水中油型乳化油脂組成物のセルロース誘導体の含有量は、０．１～５質量％であり、下限値としては、好ましくは０．２質量％以上であり、より好ましくは０．３質量％以上である。上限値としては、好ましくは３質量％以下であり、より好ましくは２質量％以下である。（Ｂ）セルロース誘導体が０．１質量％未満の場合には十分な３次元網目構造が作れずボリュームの優れた菓子が得られない。一方、５質量％を超える場合には、菓子の食感が硬くなりすぎてしまい十分なソフトさ、口どけを得ることができない。 The content of the cellulose derivative in the oil-in-water emulsified oil composition of the present invention is 0.1 to 5% by mass, with the lower limit being preferably 0.2% by mass or more, and more preferably 0.3% by mass or more. The upper limit is preferably 3% by mass or less, and more preferably 2% by mass or less. (B) If the cellulose derivative is less than 0.1% by mass, a sufficient three-dimensional network structure cannot be formed, and confectionery with excellent volume cannot be obtained. On the other hand, if it exceeds 5% by mass, the texture of the confectionery becomes too hard, and sufficient softness and melt-in-the-mouth cannot be obtained.
［液種生地］
本発明における液種生地は、常温下（２５℃）で流動性を兼ね備えた穀粉生地を指し、具体的には、常温下（２５℃）で粘度が１～１５０００ｍＰａ・ｓの穀粉生地である。液種生地はその配合において水、水溶性物質を多く含み、低粘度の生地となる。液種生地から製造される菓子として代表的なものは、スポンジケーキやロールケーキ、パンケーキ、カステラ、蒸しケーキ、蒸しパン、どら焼き等が挙げられる。なお、粘度は、東機産業（株）のＢ型粘度計により測定した。
[Liquid dough]
The liquid dough in the present invention refers to a flour dough that has fluidity at room temperature (25°C), specifically, a flour dough with a viscosity of 1 to 15,000 mPa·s at room temperature (25°C). The liquid dough contains a large amount of water and water-soluble substances in its composition, resulting in a low viscosity dough. Representative confectioneries made from the liquid dough include sponge cake, roll cake, pancake, castella, steamed cake, steamed bread, dorayaki, etc. The viscosity was measured using a B-type viscometer manufactured by Toki Sangyo Co., Ltd.
本発明の液種生地は、上記に記載した本発明の水中油型乳化油脂組成物および穀粉、水を含有し、菓子類の焼成に使用することができる。本発明の液種生地に使用する水中油型乳化油脂組成物の量は、穀粉１００質量部に対して１～４０質量部であり、好ましくは１０～２５質量部である。液種生地の配合量が記載範囲内であると、本発明の効果をより発揮することが出来る。 The liquid seed dough of the present invention contains the oil-in-water emulsified oil composition of the present invention described above, grain flour, and water, and can be used for baking confectioneries. The amount of the oil-in-water emulsified oil composition used in the liquid seed dough of the present invention is 1 to 40 parts by mass, and preferably 10 to 25 parts by mass, per 100 parts by mass of grain flour. When the amount of the liquid seed dough is within the above-described range, the effects of the present invention can be more effectively exhibited.
本発明における液種生地の原料としては、穀物と水の他に、糖、糖アルコール、卵、卵加工品、澱粉、食塩、乳化剤、乳化起泡剤、チーズ、生クリーム、合成クリーム、ヨーグルト、全脂粉乳、脱脂粉乳、ホエー、カゼイン、牛乳、濃縮乳、合成乳、可塑性油脂、イースト、イーストフード、カカオマス、ココアパウダー、チョコレート、コーヒー、紅茶、抹茶、野菜類、果物類、果実、果汁、ジャム、フルーツソース、肉類、魚介類、豆類、きな粉、豆腐、豆乳、大豆蛋白、膨張剤、甘味料、調味料、香辛料、着色料、フレーバー等を使用することができる。穀物は特に限定されないが、小麦粉を使用することが好ましく、小麦粉の中でも、薄力粉を使用することがより好ましい。 In addition to grains and water, the raw materials for the liquid dough of the present invention may include sugar, sugar alcohols, eggs, processed egg products, starch, salt, emulsifiers, emulsifying foaming agents, cheese, fresh cream, synthetic cream, yogurt, whole milk powder, skim milk powder, whey, casein, milk, concentrated milk, synthetic milk, plasticized fats and oils, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, black tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, beans, soybean flour, tofu, soy milk, soy protein, leavening agents, sweeteners, seasonings, spices, coloring agents, flavors, etc. Although the grains are not particularly limited, it is preferable to use wheat flour, and among wheat flours, it is more preferable to use soft flour.
次に実施例を挙げて本発明を具体的に説明するが、これらの実施例は本発明を制限するものではない。 The present invention will now be described in detail with reference to examples, but these examples are not intended to limit the present invention.
（実施例１）
表１の配合組成で以下の方法により水中油型乳化油脂組成物を製造した。すなわち油相部としてナタネ油（日油(株)）５０ｋｇ、大豆レシチン（日清レシチンＤＸ 日清オイリオ（株））０．４ｋｇ、ポリグリセリン脂肪酸エステル（サントン ３－１Ｓ エクストラ ローダス・クロックラーン（株））０．６ｋｇを計量し、７０℃で加熱溶解させた後、セルロース誘導体（cellenpia、日本製紙（株））１ｋｇを分散させた。水相部は、水１８．９ｋｇと糖アルコール（アマミール 三菱商事フードライフサイエンス(株)）２９ｋｇの混合溶液を７０℃まで加熱した。油相部を水相部に添加してプロペラ攪拌にて粗乳化液とし、アルコール０．１ｋｇを添加した後、高圧均質化機を用いて均質化し、水中油型乳化油脂組成物を得た。
Example 1
An oil-in-water emulsified oil composition was produced by the following method with the blending composition in Table 1. That is, 50 kg of rapeseed oil (NOF Corp.), 0.4 kg of soybean lecithin (Nissin Lecithin DX, Nisshin Oillio Co., Ltd.), and 0.6 kg of polyglycerol fatty acid ester (Santon 3-1S, Extra Lodus, Klocklaan Co., Ltd.) were weighed as the oil phase part, and after heating and dissolving at 70 ° C., 1 kg of cellulose derivative (cellenpia, Nippon Paper Industries Co., Ltd.) was dispersed. For the aqueous phase part, a mixed solution of 18.9 kg of water and 29 kg of sugar alcohol (Amamil, Mitsubishi Corporation Food Life Science Co., Ltd.) was heated to 70 ° C. The oil phase part was added to the aqueous phase part and made into a crude emulsion by propeller stirring, and 0.1 kg of alcohol was added, followed by homogenization using a high-pressure homogenizer to obtain an oil-in-water emulsified oil composition.
実施例２～１３および比較例１～４は表１、表２に示した配合で、実施例１に準じて水中油型乳化油脂組成物を作成した。比較例５はナタネ油の代わりにナタネ硬化油（融点３６℃）、比較例６はパーム油を用いた。比較例７はセルロース誘導体の代わりにキサンタンガム、比較例８はアラビアガム、比較例９は結晶セルロースを用いた。 In Examples 2 to 13 and Comparative Examples 1 to 4, oil-in-water emulsified oil compositions were prepared according to Example 1, with the formulations shown in Tables 1 and 2. In Comparative Example 5, hardened rapeseed oil (melting point 36°C) was used instead of rapeseed oil, and in Comparative Example 6, palm oil was used. In Comparative Example 7, xanthan gum was used instead of the cellulose derivative, in Comparative Example 8, gum arabic, and in Comparative Example 9, crystalline cellulose.
＜どら焼きの製造方法＞
ミキサーボウルに全卵１７０ｇ、上白糖を１９０ｇと、蜂蜜１５ｇ、味醂１５ｇ、水飴３０ｇ、水３０ｇを加熱混合して得られたシロップを加え、低速で３分混合した。ここに、篩った薄力粉２００ｇを加えて粉っぽさがなくなるまで混合し、水２０ｇと実施例１～１３および比較例１～９で得られた水中油型乳化油脂組成物を４０ｇ加えて全体が均一になるよう、ヘラで混合した。得られた生地を１時間寝かせた後、重曹３ｇを水４０ｇに溶かして加え、ヘラで混合してどら焼き生地とした。どら焼き生地は(株)マスダックの小型どら焼き機「SDR-SGA-Z」で生地量２５ｇを１９０℃で１分４０秒間焼成し、反転してからさらに裏面を１０秒焼成した。得られたどら焼きは袋に入れ、２０℃で保管した。１日保管後、ソフトさ、食感、ボリュームの評価を行った。
<How to make Dorayaki>
A syrup obtained by mixing 170g of whole eggs, 190g of white sugar, 15g of honey, 15g of mirin, 30g of starch syrup, and 30g of water with heating was added to a mixer bowl and mixed at low speed for 3 minutes. 200g of sieved weak flour was added and mixed until no powdery texture was observed, and 20g of water and 40g of the oil-in-water emulsified oil composition obtained in Examples 1 to 13 and Comparative Examples 1 to 9 were added and mixed with a spatula until the mixture was uniform. After the obtained dough was left to rest for 1 hour, 3g of baking soda dissolved in 40g of water was added and mixed with a spatula to obtain a dorayaki dough. The dorayaki dough was baked at 190°C for 1 minute and 40 seconds using a small dorayaki machine "SDR-SGA-Z" manufactured by Masdac Co., Ltd., and then turned over and baked on the other side for another 10 seconds. The obtained dorayaki was placed in a bag and stored at 20°C. After storage for one day, the softness, texture and volume were evaluated.
＜蒸しケーキの製造＞
ミキサーボウルに起泡性乳化脂２０ｇ、全卵２２０ｇ、上白糖２００ｇ、水４０ｇ、液状油脂４０ｇ、液糖２０ｇ、食塩０．６ｇ、実施例１～１３および比較例１～８で得られた水中油型乳化油脂組成物を４０ｇ添加してホイッパーを用いて中速で１分混合した。ここに、篩った薄力粉２００ｇとベーキングパウダー４ｇを加えて低速で３０秒混合した後、目標比重になるまで中速で混合し蒸しケーキ生地とした。蒸しケーキ生地は(株)アラハタフードマシンのスチーマーボックスで、９５℃、１７分間蒸した。得られた蒸しケーキは袋に入れ、２０℃で保管した。１日保管後、ソフトさ、食感、ボリュームの評価を行った。
<Steamed cake production>
20g of foamable emulsion, 220g of whole eggs, 200g of white sugar, 40g of water, 40g of liquid oil, 20g of liquid sugar, 0.6g of salt, and 40g of the oil-in-water emulsified oil composition obtained in Examples 1 to 13 and Comparative Examples 1 to 8 were added to a mixer bowl and mixed at medium speed for 1 minute using a whipper. 200g of sieved weak flour and 4g of baking powder were added thereto and mixed at low speed for 30 seconds, and then mixed at medium speed until the target specific gravity was reached to obtain a steamed cake dough. The steamed cake dough was steamed at 95°C for 17 minutes in a steamer box of Arahata Food Machine Co., Ltd. The obtained steamed cake was placed in a bag and stored at 20°C. After storage for 1 day, the softness, texture, and volume were evaluated.
＜ソフトさの評価＞
焼成１日後のどら焼き及び蒸しケーキの中心部２ｃｍ四方を切り取り、１２ｍｍの円柱プランジャーにて元の高さの３０％に圧縮したときの応力値（ｇ・ｍ／ｓ２）を測定しソフトさの評価を行った。比較例１を使用した場合の応力値を１００として、９０未満を「◎」、９０以上１００未満を「〇」、１００以上１１０未満を「△」、１１０以上を「×」として評価した。１０個の平均値をソフトさの評点とし、「◎」および「〇」の評価を合格とした。
<Softness rating>
One day after baking, a 2 cm square was cut out from the center of each dorayaki and steamed cake, and the softness was evaluated by measuring the stress value (g·m/ s2 ) when compressed to 30% of the original height with a 12 mm cylindrical plunger. The stress value when Comparative Example 1 was used was set to 100, and evaluation was performed as follows: less than 90 was "◎", 90 to less than 100 was "◯", 100 to less than 110 was "△", and 110 or more was "X". The average of the 10 pieces was used as the softness score, and evaluations of "◎" and "◯" were considered to be acceptable.
＜食感の評価＞
焼成１日後のどら焼きおよび蒸しケーキを１０名のパネラーでしっとり感の評価を行った。口ほぐれがよい（◎）、やや口ほぐれがよい（○）、ややくちゃつく（△）、くちゃつく（×）で評価し、人数の多い項目を評価とした。同数の場合には、良い方の評価を採用した。
＜ボリュームの評価＞
焼成１日後の菓子の比容積を測定し、ボリュームの指標とした。菓子の比容積は「3D Laser Volume Measurement Selnac Win VM2100」（Ａｓｔｅｘ社製）を用いて測定した。比較例１を使用した場合と比較して、比容積が１．１０倍以上の場合を「◎」、１．０５倍以上１．１０倍未満の場合を「〇」、１．０倍以上１．０５倍未満の場合を「△」、１．０倍未満を「×」として評価を行った。１０個の平均値をボリュームの評点とし、「◎」および「〇」の評価を合格とした。
<Evaluation of texture>
Ten panelists evaluated the moistness of the dorayaki and steamed cakes one day after baking. They rated them as easy to break apart in the mouth (◎), slightly easy to break apart in the mouth (○), slightly mushy (△), or very mushy (×), with the item rated by the majority of people being given the highest rating. In the case of a tie, the better rating was used.
<Volume evaluation>
The specific volume of the confectionery was measured one day after baking and used as an index of volume. The specific volume of the confectionery was measured using "3D Laser Volume Measurement Selnac Win VM2100" (manufactured by Astex). Compared with the case of using Comparative Example 1, the specific volume was evaluated as "◎" when it was 1.10 times or more, "◯" when it was 1.05 times or more and less than 1.10 times, "△" when it was 1.0 times or more and less than 1.05 times, and "×" when it was less than 1.0 times. The average value of 10 pieces was used as the volume score, and the evaluations of "◎" and "◯" were considered to be acceptable.
上記実施例、比較例の水中油型乳化油脂組成物の作製に用いた乳化剤、糖アルコール、セルロース誘導体、増粘剤を以下に示す。
（乳化剤）
＜商品名＞「日清レシチンＤＸ」（大豆レシチン） 日清オイリオ（株）
＜商品名＞「サントン ３－１Ｓ エクストラ」（ポリグリセリン脂肪酸エステル） ローダス・クロックラーン（株）
（糖アルコール）
＜商品名＞「アマミール」（高糖化還元水飴） 三菱商事フードライフサイエンス(株)
（セルロース誘導体）
＜商品名＞「cellenpia」（カルボキシメチルセルロース） 日本製紙（株）
＜商品名＞「MCE-400」（メチルセルロース） 信越化学工業（株）
＜商品名＞「SFE-4000」（ヒドロキシプロピルメチルセルロース） 信越化学工業（株）
＜商品名＞「SE-50」（ヒドロキシプロピルメチルセルロース） 信越化学工業（株）
（増粘剤）
＜商品名＞「サンエース」（キサンタンガム） 三栄源エフ・エフ・アイ（株）
＜商品名＞「アラビックコールＳＳ」（アラビアガム） 三栄薬品貿易（株）
（セルロース）
＜商品名＞「セオラスFD-101」（結晶セルロース） 旭化成ケミカルズ（株）
The emulsifiers, sugar alcohols, cellulose derivatives, and thickeners used in preparing the oil-in-water emulsified oil compositions of the above Examples and Comparative Examples are shown below.
(emulsifier)
<Product name>"Nissin Lecithin DX" (soy lecithin) Nisshin Oillio Co., Ltd.
<Product name>"Santon 3-1S Extra" (polyglycerol fatty acid ester) Rodas-Clockraan Co., Ltd.
(Sugar alcohol)
<Product name>"AmaMeal" (highly sugary reduced starch syrup) Mitsubishi Corporation Food Life Sciences Co., Ltd.
(Cellulose derivatives)
<Product name>"cellenpia" (carboxymethyl cellulose) Nippon Paper Industries Co., Ltd.
<Product name>"MCE-400" (Methylcellulose) Shin-Etsu Chemical Co., Ltd.
<Product name>"SFE-4000" (Hydroxypropyl methylcellulose) Shin-Etsu Chemical Co., Ltd.
<Product name>"SE-50" (Hydroxypropyl methylcellulose) Shin-Etsu Chemical Co., Ltd.
(Thickener)
<Product name>"SunAce" (Xanthan gum) San-Ei Gen FFI Co., Ltd.
<Product name>"Arabic Coal SS" (Gum Arabic) San-ei Pharmaceutical Trading Co., Ltd.
(cellulose)
<Product name>"CeolasFD-101" (crystalline cellulose) Asahi Kasei Chemicals Corporation
表３および４の結果より、本発明の液種生地用水中油型乳化油脂組成物を使用すると、目的の菓子を製造することができる。一方、（Ａ）液状油、（Ｂ）セルロース誘導体の配合量が本発明の範囲を満たさない場合（比較例１～９）、ソフトさと口溶け、ボリュームの評価項目をすべて満たすことができないことが分かる。 The results in Tables 3 and 4 show that the use of the oil-in-water emulsified oil composition for liquid dough of the present invention makes it possible to produce the desired confectionery. On the other hand, when the blending amounts of (A) liquid oil and (B) cellulose derivative do not satisfy the ranges of the present invention (Comparative Examples 1 to 9), it is clear that none of the evaluation items of softness, melting in the mouth, and volume can be satisfied.
Claims (4)
（Ｂ）水溶性のカルボキシメチルセルロースを含有し、
（Ａ）液状油の含有量が５０～７０質量％、（Ｂ）水溶性のカルボキシメチルセルロースの含有量が０．１～３質量％である液種生地用の水中油型乳化油脂組成物。 (A) liquid oil; and (B) water-soluble carboxymethyl cellulose,
An oil-in-water emulsified oil composition for liquid dough, comprising (A) a liquid oil content of 50 to 70 mass % and (B) a water-soluble carboxymethyl cellulose content of 0.1 to 3 mass %.
穀粉と得られた水中油型乳化油脂組成物を混合する、液種生地の製造方法。 After preparing the oil-in-water emulsified oil composition according to claim 1,
A method for producing a liquid dough , comprising mixing cereal flour with the obtained oil-in-water emulsified oil composition .
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| JP2009095246A (en) | 2007-10-12 | 2009-05-07 | Adeka Corp | Foamable emulsifier composition for cake |
| JP2011234660A (en) | 2010-05-10 | 2011-11-24 | Adeka Corp | Butter-cake dough |
| JP2012525123A (en) | 2009-04-30 | 2012-10-22 | オプティセンス ゲーエムベーハー | Concentrated, creamy to solid, oil-in-water emulsion dry composition, process for its production and its use for producing foods improved in terms of sensory aspects and nutritional physiology |
| JP2015084741A (en) | 2013-10-31 | 2015-05-07 | 株式会社カネカ | Novel dough for roll cake |
| JP2018174745A (en) | 2017-04-05 | 2018-11-15 | 株式会社Adeka | Bakery plastic water-in-oil type emulsion oil/fat composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009095246A (en) | 2007-10-12 | 2009-05-07 | Adeka Corp | Foamable emulsifier composition for cake |
| JP2012525123A (en) | 2009-04-30 | 2012-10-22 | オプティセンス ゲーエムベーハー | Concentrated, creamy to solid, oil-in-water emulsion dry composition, process for its production and its use for producing foods improved in terms of sensory aspects and nutritional physiology |
| JP2011234660A (en) | 2010-05-10 | 2011-11-24 | Adeka Corp | Butter-cake dough |
| JP2015084741A (en) | 2013-10-31 | 2015-05-07 | 株式会社カネカ | Novel dough for roll cake |
| JP2018174745A (en) | 2017-04-05 | 2018-11-15 | 株式会社Adeka | Bakery plastic water-in-oil type emulsion oil/fat composition |
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