JPH02268636A - Dough for cake - Google Patents

Abstract

PURPOSE:To obtain a cake dough giving a cake having high specific volume soft and rough texture and excellent meltability in the palate by using a specific tartrate and a specific sulfate as essential components. CONSTITUTION:The objective cake dough contains one or more components selected from (A) tartrate consisting of sodium tartrate, potassium tartrate, sodium potassium tartrate and calcium tartrate and (B) sulfate consisting of aluminum sulfate, potassium sulfate, calcium sulfate, sodium sulfate and magnesium sulfate. Preferably, the dough further contains a polyglycerol acid ester composed of a polyhydroxycarboxylic acid and a polyglycerol having a glycerol unit content of 1-15.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to various cake batters such as sponge cake, butter sponge cake, and bound cake.
The present invention relates to a cake batter capable of providing a cake having a large cake volume and being soft and melt-in-your-mouth.

[Conventional technology and problems]

Conventionally, machine productivity in confectionery and bread making, product texture,
Various oil and fat compositions and emulsifier compositions have been proposed to improve texture, anti-aging, and the like.

For example, foaming agents for pasty sponge cakes made by solubilizing sig sugar fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, etc. in polyhydric alcohols, and foaming emulsified oils and fats made by emulsifying oils and fats have been developed. It became possible to manufacture cakes using the all-in-mix method, in which all ingredients are mixed at the same time, making it possible to mass-produce relatively soft cakes.

However, although it is possible to make a relatively soft cake using such a foaming agent for cakes and a foaming emulsified oil or fat, the texture is fine and the melt-in-the-mouth texture is not necessarily satisfactory.

[Means for solving problems]

In view of the above-mentioned current situation, the present inventors completed the present invention as a result of intensive research into making sponge cakes soft and melt-in-the-mouth.

That is, the present invention provides sodium tartrate, potassium tartrate,
A cake further comprising one or more selected from tartrates consisting of potassium sodium tartrate and calcium tartrate, and sulfates consisting of aluminum sulfate, potassium sulfate, calcium sulfate, sodium sulfate, and magnesium sulfate. The content is fabric.

The present invention provides a cake batter that gives a soft and melt-in-the-mouth cake regardless of the manufacturing method such as a separate chamber method, a co-method, or an all-in-mix method, or the type of cake with high or low oil and fat content. The purpose is to

In order to achieve the above object, the present invention further includes adding one or more of tartrates and sulfates to the cake batter. The tartrate used in the present invention, which further improves the melting in the mouth, is one or more selected from sodium tartrate, potassium tartrate, potassium sodium tartrate, and calcium tartrate, with potassium salts and sodium salts being particularly preferred. Note that the tartrate may be either anhydrous or a substance containing crystal water.

The sulfates used in the present invention include aluminum sulfate,
Potassium sulfate, calcium sulfate, cH acid [・lium,
One or more types selected from magnesium sulfate, and potassium salts and sodium salts are particularly preferred.

The polyglycerin fatty acid ester used in the present invention should preferably have a low HLB value from the viewpoint of solubility, and therefore should have a small glycerin unit, a large number of carbon atoms, and a high degree of esterification. For example, an ester consisting of polyglycerin having 1 to 15, preferably 2 to 10 glycerin units and a fatty acid having 10 to 24, preferably 14 to 20 carbon atoms is suitable, particularly 2 to 10 glycerin units.
Polyglycerin and linear or branched, saturated or unsaturated carbon number of 10 to 24, preferably 14 to 20
2 to 101 of hydroxycarboxylic acids, preferably 3
An ester consisting of a polyhydroxycarboxylic acid having a polyhydroxycarboxylic acid of 6 to 6, for example, an ester of a fatty acid selected from the group consisting of polyglycerin and ricinoleic acid, and condensed ricylates of ricinoleic acid having a degree of condensation of 2 to 10, preferably 3 to 6. The commercially available product is SY Glister CR manufactured by Hanmoto Yakuhin ■.
-310, CF? -500 etc. When adding these to cake batter, they may be added separately or in combination, or in the form of polyglycerin fatty acid ester dissolved in oil or fat, or in the form of tartrate or sulfate dissolved in water, etc. It may be added with Furthermore, tartrate and sulfate are dissolved in water, and fats and oils or fats and oils in which ξ-liglycerin fatty acid ester is dissolved are emulsified and mixed, and added in a water-in-oil type or oil-in-water type, and in a further solubilized state. Good too.

In addition, tartrates and sulfates can be replaced with foaming agents or foaming agents such as sig [fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, buta-pyrene glycol esters, organic acid glycerin fatty acid esters, lecithin, fats and oils, polyhydric alcohols, etc. Although it is possible to use it by adding it to foaming emulsified fats and oils, the emulsifier and tartrate or sulfate may form a so-called soap component, which may weaken the effect of the tartrate or sulfate.

The above-mentioned foamable emulsified oil and fat is not particularly limited, and known products such as commercially available products can be used.

In the present invention, the oils and fats added to the cake batter in an emulsified state or as they are include vegetable oils and fats such as corn oil, cottonseed oil, rapeseed oil, soybean oil, sunflower oil, olive oil, safflower oil, and palm oil, lard, fish oil, and beef tallow. , animal fats and oils such as whale oil, transesterified oils, hydrogenated oils, fractionated oils, etc., and these may be used alone or in combination of two or more.

In the present invention, the total amount of tartrates and sulfates added in terms of anhydride is 0.05 to 3 parts by weight, preferably 0.02 parts by weight, based on 100 parts by weight of wheat flour in the cake dough formulation.
~0.5 part by weight is good. The polyglycerin fatty acid ester is 0.05 to 1 part by weight.

The amount is preferably 0.05 to 0.2 parts by weight. If the amount of tartrate or sulfate added in the cake batter formulation is less than the above amount, the effect of improving the melt-in-the-mouth texture of the cake will be reduced.
On the other hand, too much may spoil the flavor of the cake.

In addition, in the present invention, although it is not necessarily necessary to add polyglycerol fatty acid ester, the cake will have a better melt-in-the-mouth texture if polyglycerol fatty acid ester is used in combination.
It is easy to obtain a cake with a large specific volume and a uniform texture. still,
If the amount of polyglycerin fatty acid ester added is too much than the above amount, the flavor of the cake may be deteriorated.

In addition, 1 l'l of other cake batter ingredients such as wheat flour, whole eggs, sugar, etc. (and the amount is not particularly limited, and may be added in the usual manner).

〔Example〕

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples and Comparative Examples, but the present invention is not limited by these in any way.

Example 1 Flour (thin cutlery) 2 kg Sugar (caster sugar) 2.2 kg Whole egg 3 kg Skimmed milk powder
40g baking powder
20g powdered maltose 40
0g Foaming emulsified fat 300g (manufactured by Kanebuchi Chemical Industry ■, trade name "Himel") Sodium tartrate (
Anhydrous equivalent) 2kg table salt
4g Of the above ingredients, whole eggs, sugar, and powdered maru!・Pour the foaming emulsified fat into a 30-coat mixer bowl, mix for 2 minutes at low speed with a wire whisk, then add flour, skim milk powder, haking powder, salt, and sodium tartrate after sieving, and mix at low speed. 30 at
Mix for seconds and then boil at high speed until the specific gravity of the dough is 0.
．． It was set at 46.

Heat this sponge cake batter in the oven at 170'C for 3 minutes.
A sponge cake was obtained by baking for 5 minutes.

Example 2 A sponge cake was obtained in the same manner as in Example 1, except that 1 g of polyglycerin condensed phosphorus ester rCR-310J was added together with whole eggs, sugar, powdered maltose, and foaming emulsified fat. Ta.

Example 3 A sponge cake was obtained in the same manner as in Example 1 except that 2 g of potassium tartrate was used instead of sodium tartrate.

Example 4 A sponge cake was obtained in the same manner as in Example 1 except that 2 g of potassium sulfate was used instead of thorium tartrate.

Example 5 A sponge cake was obtained in the same manner as in Example 1 except that 2 g of sodium sulfate was used instead of sodium tartrate.

Example 6 Corn oil 944g water
50g sodium tartrate (anhydrous equivalent) 3g polyglycerin condensed lysyl inate (CR-310)
3g Of the above formulation, sodium tartrate was dissolved in water, and this was gradually added to a solution of polyglycerin condensed lysyl phosphate in corn oil at 60'C while stirring with a homomixer (manufactured by Tokushu Kika Kogyo ■). and emulsify it, cool it while stirring and reduce the emulsion particle size to 0.
．． A water-in-oil oil and fat composition with a diameter of 5 to 4 μm was obtained. Using this emulsion, a sponge cake was prepared according to the following formulation.

Wheat $51 (thin cutlery) 2kg sugar (caster sugar) 2kg whole eggs
2.8 kg baking powder 30 g powdered maltose
300g foaming emulsified fat 24
0g (manufactured by Kanebuchi Chemical Co., Ltd., trade name "Himel") water-in-oil fat composition 400g Of the above ingredients, whole eggs, sugar, powdered maltose, foaming emulsified fat, and water-in-oil fat composition were added. 30 coats Place in a mixer bowl and mix on low speed with a wire whip for 2 minutes, then add the flour.
Sieve and add the shaking powder, mix at low speed for 30 seconds, and then whip at high speed to bring the specific gravity of the dough to 0.
It was set at 45. This sponge cake batter was baked in an oven at 170°C for 35 minutes to obtain a sponge cake.

Comparative Example 1 A sponge cake was prepared in Example 1 using the same camphor tree as in Example 1 except that sodium tartrate was not added.

The appearance and texture of the sponge cake obtained as described above were evaluated. The results are shown in Table 1.

[Action/Effect]

As is clear from Table 1, the cake batter containing at least one of the tartrates and sulfates of the present invention has a large specific volume, is soft, has a rough texture, and provides a cake that melts in the mouth. can do.

Patent applicant Kanebuchi Chemical Industry Co., Ltd.

Claims (1)

[Claims] 1. A tartrate consisting of sodium tartrate, potassium tartrate, potassium sodium tartrate and calcium tartrate, and aluminum sulfate, potassium sulfate, calcium sulfate,
A cake batter characterized by containing one or more sulfates selected from sodium sulfate and magnesium sulfate. 2. The cake batter according to claim 1, further comprising polyglycerol fatty acid ester. 3. The cake dough according to claim 3, wherein the polyglycerin fatty acid ester is an ester consisting of polyglycerin having 1 to 15 glycerin units and polyhydroxycarboxylic acid.