JPH0441979B2 - - Google Patents
Info
- Publication number
- JPH0441979B2 JPH0441979B2 JP62090680A JP9068087A JPH0441979B2 JP H0441979 B2 JPH0441979 B2 JP H0441979B2 JP 62090680 A JP62090680 A JP 62090680A JP 9068087 A JP9068087 A JP 9068087A JP H0441979 B2 JPH0441979 B2 JP H0441979B2
- Authority
- JP
- Japan
- Prior art keywords
- egg
- phospholipase
- treated
- enzyme
- whole eggs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 claims description 25
- 102000015439 Phospholipases Human genes 0.000 claims description 25
- 108010064785 Phospholipases Proteins 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 21
- 238000000354 decomposition reaction Methods 0.000 claims description 16
- 239000012530 fluid Substances 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 description 51
- 102000004190 Enzymes Human genes 0.000 description 28
- 108090000790 Enzymes Proteins 0.000 description 28
- 235000013345 egg yolk Nutrition 0.000 description 22
- 210000002969 egg yolk Anatomy 0.000 description 22
- 238000012360 testing method Methods 0.000 description 22
- 102000002322 Egg Proteins Human genes 0.000 description 18
- 108010000912 Egg Proteins Proteins 0.000 description 18
- 235000019658 bitter taste Nutrition 0.000 description 18
- 239000000203 mixture Substances 0.000 description 16
- 235000014121 butter Nutrition 0.000 description 13
- 102000004142 Trypsin Human genes 0.000 description 7
- 108090000631 Trypsin Proteins 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- 239000012588 trypsin Substances 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000009472 formulation Methods 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 5
- 108091005804 Peptidases Proteins 0.000 description 4
- 239000004365 Protease Substances 0.000 description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 150000003904 phospholipids Chemical class 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- 108020002496 Lysophospholipase Proteins 0.000 description 1
- 102100037883 Phospholipase B1, membrane-associated Human genes 0.000 description 1
- 108010058864 Phospholipases A2 Proteins 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229950004354 phosphorylcholine Drugs 0.000 description 1
- PYJNAPOPMIJKJZ-UHFFFAOYSA-N phosphorylcholine chloride Chemical compound [Cl-].C[N+](C)(C)CCOP(O)(O)=O PYJNAPOPMIJKJZ-UHFFFAOYSA-N 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000004809 thin layer chromatography Methods 0.000 description 1
Description
<産業上の利用分野>
本発明は、含気が十分で口触りが軽くソフト
で、しかも味の良いスポンジケーキを得ることが
できるスポンジケーキの製造方法に関する。
<従来の技術及びその問題点>
従来、スポンジケーキは、卵液、砂糖、小麦粉
などの主原料に、油脂、ベーキングパウダー、フ
ルーツ類などの副原料を用い、共立て法、別立て
法等により製造されていた。
ところがこのような従来のスポンジケーキは、
未だに含気が十分でなく、ソフト感の高いものと
して消費者を満足させるものではなかつた。
そこで上記欠点を改善するために種々検討を重
ねた結果、プロテアーゼで酵素処理した卵液(特
公昭62−5572号公報参照)を、上述のスポンジケ
ーキの原料として使用すると、ソフト感が高まる
ことを見出した。
しかしプロテアーゼで処理した卵液は、卵蛋白
が分解しているためか苦味が感じられるという欠
点があつた。
本発明では、このような事情に鑑み、スポンジ
ケーキのソフト感が高く、しかも味の良いスポン
ジケーキを得ることができるスポンジケーキの製
造方法を提供することを目的とする。
<問題点を解決するための手段>
前記目的を達成する本発明の構成は、スポンジ
ケーキ類を製造するに際し、原料の一部としてホ
スホリパーゼで分解した卵液を用い、加熱焼成す
ることを特徴とする。
以下本発明の構成を詳細に説明する。
本発明でホスホリパーゼとは、リン脂質を加水
分解する酵素をいい、代表的にはリン脂質のグリ
セリン基の中位のエステル結合を加水分解するホ
スホリパーゼA2があげられるが、その他にリン
脂質のグリセリン基の端位ないしは中位のエステ
ル結合を加水分解するホスホリパーゼB、リン脂
質末端のコリンリン酸やコリンの結合を加水分解
する酵素などがあげられる。
また本発明で用いる卵液とは、通常の方法で割
卵分離して得られた生卵黄または殺菌卵黄、これ
らの生卵黄、殺菌卵黄に糖類、塩類のいずれか一
方または両者を混合したもの、あるいはこれらを
乾燥した乾燥卵黄を水戻ししたもの、また通常の
方法で割卵し得られた液全卵、または殺菌全卵、
冷凍全卵、これらの全卵液に糖類、塩類のいずれ
か一方又は両者を混合したもの、あるいはこれら
を乾燥した乾燥全卵を水戻ししたもの、また卵黄
と卵白との混合物などをいう。
本発明では、このような卵液をホスホリパーゼ
で分解して用いる。なおその分解程度(分解率)
は、ホスホリパーゼ処理前に存在する卵黄のレシ
チンが酵素処理により生成するリゾレシチンへ置
換するその置換率(%)で示される。
本発明で用いるホスホリパーゼで分解した卵液
の分解率は、卵黄、全卵いずれの場合でも後の試
験例に示すように5%以上、好ましくは20%以上
であることが望ましく、また分解の上限は60%程
度まであれば十分である。これは、5%以下であ
ると含気状態が悪くなりソフト感を向上させる効
果が顕著には表われがたく、また60%以上になる
と後の試験例に示すように、その効果に向上が見
られない傾向となるからである。
上述のような程度に分解された卵液を得るのに
使用するホスホリパーゼの量は、処理条件によつ
ても異なるが、通常、卵液重量に対して0.001〜
0.1%程度である。
またこの分解処理条件は、卵液の量あるいは種
類にもよつて多少変動するが、例えば分解率20%
程度に分解するには、40℃位で1時間を要し、ま
た約50%程度に分解するには、同じく40℃で4時
間を要することとなる。いずれにしても卵液の分
解率が上述したように5〜60%の範囲となるよう
に処理するのが望ましい。
本発明では、このようなホスホリパーゼで分解
した卵液を原料の一部として用い、従来の製法に
従つてスポンジケーキを焼成する。
ホスホリパーゼで処理した卵液は、望むべくは
全量を従来の卵液の代わりに用いるとよいが、全
体の分解率が5〜60%の範囲になるように酵素処
理した卵液と酵素処理をしていない卵液とを加え
合わせてもよい。
このようなホスホリパーゼで分解した卵液を用
いてスポンジケーキを焼成した場合には、スポン
ジケーキは内部に多くの空気を含んだ状態で焼成
されるから、よりソフトなものとなる。
またプロテアーゼで分解した卵液を用いた場合
には、蛋白質の分解により発生するペプタイド、
アミノ酸などの分解生成物がケーキ内に存在する
こととなり、苦味が発生することとなるが、本発
明によるものは、ペプタイド等の分解生成物が発
生していないので苦味を有せず、味が良いものと
なる。
<試験例>
以下に本発明の効果を示す試験例を説明する。
試験例 1
液全卵を50℃に加温したものに、ホスホリパー
ゼA2酵素溶液(ノボ社製;「Lecitase10 L」)を
第1表に示す量(酵素IU/全卵1Kg)ずつ添加
し、50℃で1時間の酵素処理を行なつた。
これら酵素処理全卵について分解率を測定し
た。この分解率(%)は、卵黄のレシチンのリゾ
レシチンへの置換率で表わし、酵素失活後に定量
薄層クロマトグラフイーにより定量した。
上述の各酵素処理全卵を用い、下記の配合でス
ポンジケーキの焼成を行なつた。
(生地の配合)
酵素処理全卵 500g
砂 糖 350g
小麦粉 300g清 水 60g
合 計 1210g
上記配合により得た生地350gを使用し、6号
丸型を用いて180℃で30分間加熱し、スポンジケ
ーキを焼成した。
さらに、このようにして得た各スポンジケーキ
について、室温で5日間保存した後のソフトさを
測定した。
このソフトさの測定は、レオメーター(不動工
業(株)製)を用い、プランジヤー(円盤型で直径25
mm)の上昇スピードが6cm/minの条件で、スポ
ンジケーキの表面を5mmの深さまでプランジヤー
が押した時の抵抗値をグラム数(g)で測定する
ことにより行い、この測定で得たグラム数(g)
をソフトさとした。よつてソフトさの数値が小に
なる程ソフトさが増すということとなる。
以上の結果を第1表に示す。
<Industrial Application Field> The present invention relates to a method for producing a sponge cake, which can produce a sponge cake that has sufficient air content, is light and soft to the touch, and has good taste. <Conventional technology and its problems> Conventionally, sponge cakes are made using main ingredients such as egg wash, sugar, and flour, and auxiliary ingredients such as fats and oils, baking powder, and fruits, using the co-preparation method, separate preparation method, etc. It was manufactured. However, this kind of traditional sponge cake,
The air content was still insufficient, and the soft feel did not satisfy consumers. Therefore, as a result of various studies in order to improve the above-mentioned drawbacks, we found that if egg liquid treated with protease (see Japanese Patent Publication No. 62-5572) is used as a raw material for the above-mentioned sponge cake, the soft texture will be enhanced. I found it. However, egg fluid treated with protease had the disadvantage of a bitter taste, probably due to the decomposition of egg proteins. In view of these circumstances, it is an object of the present invention to provide a method for producing a sponge cake that can yield a sponge cake with a high softness and good taste. <Means for Solving the Problems> The structure of the present invention that achieves the above object is characterized in that when producing sponge cakes, egg liquid decomposed with phospholipase is used as part of the raw material, and the cake is heated and baked. do. The configuration of the present invention will be explained in detail below. In the present invention, phospholipase refers to an enzyme that hydrolyzes phospholipids, and typically includes phospholipase A 2 that hydrolyzes the middle ester bond of the glycerol group of phospholipids, but also Examples include phospholipase B, which hydrolyzes ester bonds at the terminal or middle positions of groups, and enzymes, which hydrolyze choline phosphate and choline bonds at the terminals of phospholipids. In addition, the egg fluid used in the present invention refers to raw egg yolk or sterilized egg yolk obtained by separating eggs by a conventional method, a mixture of these raw egg yolks or sterilized egg yolks with sugars, salts, or both; Or dried egg yolks rehydrated, liquid whole eggs obtained by breaking eggs in the usual way, or sterilized whole eggs,
Frozen whole eggs, whole egg liquids mixed with sugars and/or salts, dried whole eggs rehydrated, and mixtures of egg yolks and egg whites. In the present invention, such egg fluid is used after being decomposed with phospholipase. The degree of decomposition (decomposition rate)
is expressed as the substitution rate (%) at which lecithin in egg yolk existing before phospholipase treatment is replaced by lysolecithin produced by enzyme treatment. The decomposition rate of the egg fluid decomposed with phospholipase used in the present invention is desirably 5% or more, preferably 20% or more, as shown in the later test examples, regardless of whether it is egg yolk or whole egg. It is sufficient if it is up to about 60%. If it is less than 5%, the air content will deteriorate and the effect of improving the soft feeling will not be noticeable, and if it is more than 60%, as shown in the test example later, the effect will not be improved. This is because they tend not to be seen. The amount of phospholipase used to obtain egg fluid degraded to the above degree varies depending on the processing conditions, but is usually 0.001 to 100% of the egg fluid weight.
It is about 0.1%. The conditions for this decomposition treatment vary depending on the amount or type of egg fluid, but for example, the decomposition rate is 20%.
It takes one hour at 40°C to decompose it to a certain degree, and it takes 4 hours at 40°C to decompose it to about 50%. In any case, it is desirable to process the egg fluid so that the decomposition rate is in the range of 5 to 60% as mentioned above. In the present invention, such egg liquid decomposed with phospholipase is used as a part of the raw material, and a sponge cake is baked according to a conventional manufacturing method. If desired, the entire amount of phospholipase-treated egg fluid can be used in place of conventional egg fluid; You may also add the egg liquid that has not been added. When a sponge cake is baked using such egg liquid decomposed with phospholipase, the sponge cake becomes softer because it is baked with a lot of air inside. In addition, when using egg fluid degraded with protease, peptides generated by protein degradation,
Decomposition products such as amino acids are present in the cake, resulting in a bitter taste, but the cake according to the present invention does not have a bitter taste and has no taste because decomposition products such as peptides are not generated. It will be good. <Test Examples> Test examples showing the effects of the present invention will be described below. Test Example 1 Phospholipase A 2 enzyme solution (manufactured by Novo; "Lecitase 10 L") was added in the amounts shown in Table 1 (enzyme IU/1 kg of whole eggs) to liquid whole eggs heated to 50°C. Enzyme treatment was performed at 50°C for 1 hour. The decomposition rate of these enzyme-treated whole eggs was measured. This degradation rate (%) was expressed as the rate of substitution of lecithin in the egg yolk with lysolecithin, and was determined by quantitative thin layer chromatography after enzyme deactivation. Using each of the enzyme-treated whole eggs described above, sponge cakes were baked using the following formulations. (Dough composition) Enzyme-treated whole eggs 500g Sugar 350g Flour 300g Fresh water 60g Total 1210g Using 350g of the dough obtained from the above mixture, heat it at 180℃ for 30 minutes using a No. 6 round mold to make a sponge cake. Fired. Furthermore, the softness of each of the sponge cakes thus obtained was measured after being stored at room temperature for 5 days. This softness measurement was performed using a rheometer (manufactured by Fudo Kogyo Co., Ltd.) and a plunger (disc-shaped with a diameter of 25 mm).
Measure the resistance value in grams (g) when the plunger pushes the surface of the sponge cake to a depth of 5 mm under the condition that the rising speed of the sponge cake (mm) is 6 cm/min, and the number of grams obtained by this measurement is (g)
is considered to be soft. Therefore, the smaller the softness value, the more soft it becomes. The above results are shown in Table 1.
【表】
試験例 2
生卵黄に10%水酸化ナトリウム溶液を加えてPH
7.0に調整したものに、ホスホリパーゼA2酵素溶
液(ノボ社製;「Lecitase10L」)を第2表に示す
量ずつ添加し、50℃で1時間の酵素処理を行なつ
た。
これら各処理液について、試験例1と同様に分
解率の測定を行なつた。
上述の各処理卵黄を用い、下記の配合で別立て
法によるバターケーキの焼成を行なつた。
(生地の配合)
酵素処理卵黄 200g
卵 白 400g
砂 糖 500g
小麦粉 400g
マーガリン 400g
牛 乳 50gベーキングパウダー 5g
合 計 1955g
上記配合により得た生地350gを使用し、パウ
ンド型を用いて、175℃で35分間加熱しバターケ
ーキを焼成した。
さらにこれらバターケーキについて試験例1と
同様に室温で5日間保存した後のソフトさを測定
した。
以上の結果を第2表に示す。[Table] Test example 2 Add 10% sodium hydroxide solution to raw egg yolk to adjust pH
Phospholipase A2 enzyme solution (manufactured by Novo; "Lecitase 10L") was added in the amount shown in Table 2 to the solution adjusted to 7.0, and enzyme treatment was performed at 50°C for 1 hour. Regarding each of these treatment liquids, the decomposition rate was measured in the same manner as in Test Example 1. Using each of the above-mentioned treated egg yolks, a butter cake was baked by a separate method using the following formulation. (Dough composition) Enzyme-treated egg yolk 200g Egg white 400g Sugar 500g Flour 400g Margarine 400g Cow's milk 50g Baking powder 5g Total 1955g Using 350g of the dough obtained from the above mixture, use a pound mold to heat at 175℃ for 35 minutes. It was heated and a butter cake was baked. Furthermore, the softness of these butter cakes after being stored at room temperature for 5 days in the same manner as in Test Example 1 was measured. The above results are shown in Table 2.
【表】
第1表、第2表に示す結果より、ホスホリパー
ゼ処理した卵液あるいは卵黄を原料として焼成し
たケーキでは、その卵液あるいは卵黄の酵素処理
による置換率が5%以上からソフトさが発現さ
れ、また、60%程度からは、その効果にあまり向
上がみられないことが認められた。
試験例 3
液全卵をホスホリパーゼで試験例1のように処
理し、スポンジケーキを焼成した。
比較のため、ホスホリパーゼの代わりにプロテ
アーゼの一種のトリプシンを用いて、液全卵を第
3表に示す量で各々処理し、その処理全卵を用い
て試験例1の配合でスポンジケーキを焼成した。
これらのケーキについて、食感及び苦味の比較
を、10名のパネラーにより10点法で行なつた。
以上の結果を第3表に示す。[Table] From the results shown in Tables 1 and 2, cakes baked using phospholipase-treated egg liquid or egg yolk as raw materials become soft when the replacement rate of the egg liquid or egg yolk by enzyme treatment is 5% or more. Furthermore, it was observed that the effectiveness did not improve significantly from around 60%. Test Example 3 Liquid whole eggs were treated with phospholipase as in Test Example 1, and a sponge cake was baked. For comparison, liquid whole eggs were treated with trypsin, a type of protease, in the amounts shown in Table 3 instead of phospholipase, and sponge cakes were baked using the treated whole eggs according to the formulation of Test Example 1. . The texture and bitterness of these cakes were compared by 10 panelists using a 10-point scale. The above results are shown in Table 3.
【表】
* 苦味 ×:苦味を呈しない
○:苦味を呈する
第3表に示す結果より、ホスホリパーゼAで処
理した全卵を用いたスポンジケーキは、未処理の
ものおよびトリプシン処理したものに比べ、ソフ
トな食感で口どけも良好なものであることが認め
られた。
なお、トリプシンで処理したものでは、酵素量
500IU/全卵1Kg以上の添加量で苦味が感じられ
た。
試験例 4
試験例3で用いた液全卵を卵黄に代えて、この
卵黄お第4表に示す量で処理し、その処理卵黄を
用いて試験例2の配合でバターケーキを焼成し
た。
これらのケーキについて、試験例3と同様に食
感及び苦味の評価を行なつた。
以上の結果を第4表に示す。[Table] * Bitterness ×: Does not exhibit bitterness
○: Bitter taste According to the results shown in Table 3, sponge cakes made from whole eggs treated with phospholipase A had a softer texture and melted better in the mouth than those untreated and those treated with trypsin. It was recognized that In addition, when treated with trypsin, the amount of enzyme
Bitterness was felt when the amount added was 500IU/1Kg of whole eggs or more. Test Example 4 The liquid whole egg used in Test Example 3 was replaced with egg yolk, and the egg yolk was treated in the amount shown in Table 4, and a butter cake was baked using the processed egg yolk according to the formulation in Test Example 2. These cakes were evaluated for texture and bitterness in the same manner as in Test Example 3. The above results are shown in Table 4.
【表】
* 苦味 ×:苦味を呈しない
○:苦味を呈する
ホスホリパーゼAで処理した卵黄を用いたバタ
ーケーキは、未処理のものおよびトリプシン処理
したものに比べ、ソフトな食感で口どけも良好な
ものであつた。
なお、トリプシンで処理したものでは、酵素量
500IU/卵黄1Kg以上の添加量で苦味が感じられ
た。
試験例 5
液全卵をホスホリパーゼの第5表に示す量でそ
れぞれ試験例1と同様に処理し、スポンジケーキ
を焼成した。
比較のため、ホスホリパーゼの代わりにトリプ
シンを用いて以下のように処理した。
液全卵を60℃で殺菌後、50℃まで冷却したもの
にトリプシン(メルク社製)の第5表に示す量で
各々処理し、その処理全卵を用いて試験例1の配
合でスポンジケーキを焼成した。
これらのケーキについて、室温で5日間保存後
のソフトさの測定と、10名のパネラーによる3段
階の評価方法での苦味の試験を試験例1、3と同
様に行なつた。
以上の結果を第5表に示す。[Table] * Bitterness ×: Does not exhibit bitterness
○: Exhibits a bitter taste Butter cakes using egg yolks treated with phospholipase A had a softer texture and melted better in the mouth than those untreated and those treated with trypsin. In addition, when treated with trypsin, the amount of enzyme
Bitterness was felt when the amount added was 500IU/1Kg of egg yolk or more. Test Example 5 Liquid whole eggs were treated with phospholipase in the amounts shown in Table 5 in the same manner as in Test Example 1, and sponge cakes were baked. For comparison, the following treatment was performed using trypsin instead of phospholipase. After sterilizing liquid whole eggs at 60°C and cooling them to 50°C, they were treated with trypsin (manufactured by Merck & Co., Ltd.) in the amounts shown in Table 5, and the treated whole eggs were used to make a sponge cake with the formulation of Test Example 1. was fired. These cakes were measured for softness after being stored at room temperature for 5 days and tested for bitterness using a 3-level evaluation method by 10 panelists in the same manner as Test Examples 1 and 3. The above results are shown in Table 5.
【表】
±…少し苦味を感じる
+…苦味を感じる
<実施例>
実施例 1
酵素処理
60℃で5分間殺菌後、50℃まで冷却した液全
卵50KgにホスホリパーゼA2酵素溶液(ノボ社
製;「Lecitase 10L)」10mlを加え、溶液温度
50℃の条件下で4時間の酵素処理を行なつた。
さらに、65℃で30分間加温し、酵素の失活処理
を行なつた。
この酵素処理全卵について試験例1と同様に
分解率を測定したところ、分解率は37%であつ
た。
スポンジケーキの焼成
得られた酵素処理全卵を用い、下記の配合に
て共立て法によりスポンジケーキを焼成した。
(生地の配合)
酵素処理全卵 10000g
上白糖 7000g
小麦粉 6500g
バター 1100g
清 水 750g
上記配合の生地350gを6号丸型を用いて180℃
で30分間焼成し、バタースポンジケーキを得た。
得られたバタースポンジケーキは、普通の液全
卵を用いたものより、口触りが良く、ソフトでし
かも苦味がなく味が良いものであつた。
実施例 2
酵素処理
60℃で5分間殺菌後、55℃まで冷却した殺菌
卵黄5Kgに10%水酸化ナトリウム溶液を加えて
PH7.0に調整したものに、ホスホリパーゼA2酵
素溶液(ノボ社製;「Lecitase10L)」4mlを加
え、溶液温度55℃の条件下で2時間の酵素処理
を行なつた。さらに、65℃で30分間加温し、酵
素の失活処理を行なつた。
この酵素処理卵黄について試験例1と同様に
分解率を測定したところ、分解率は62%であつ
た。
バターケーキの焼成
得られた酵素処理卵黄4Kgに卵白8Kgを加
え、混合全卵12Kgを得た。
この混合全卵を用い、下記の配合にてバター
ケーキを焼成した。
(生地の配合)
混合全卵 10000g
上白糖 7000g
小麦粉 7200g
バター 7000g
洋酒漬フルーツ 6000g
ベーキングパウダー 30g
上記配合の生地40gをアルミ製カツプ容器を用
いて180℃で20分間焼成し、バターケーキを得た。
得られたフルーツバターケーキは普通の液全卵
を用いたものにより口触りが良くソフトで、しか
も苦味がなく味が良いものであつた。
<発明の効果>
以上、試験例、実施例とともに具体的に説明し
たように、本発明によればホスホリパーゼで分解
した卵液を用いてスポンジケーキを焼成した場
合、ソフト感が高く、口どけも良好でしかも味の
良いスポンジケーキを提供することができる。[Table] ±…Slightly bitter taste
+...Bitter taste <Example> Example 1 Enzyme treatment After sterilizing at 60℃ for 5 minutes, 10ml of phospholipase A 2 enzyme solution (manufactured by Novo; "Lecitase 10L)" was added to 50kg of liquid whole eggs that had been cooled to 50℃. , solution temperature
Enzyme treatment was carried out for 4 hours at 50°C.
Furthermore, the enzyme was inactivated by heating at 65°C for 30 minutes. When the decomposition rate of this enzyme-treated whole egg was measured in the same manner as in Test Example 1, the decomposition rate was 37%. Baking of Sponge Cake Using the obtained enzyme-treated whole eggs, a sponge cake was baked according to the combination method as shown below. (Dough composition) Enzyme-treated whole eggs 10000g Caster sugar 7000g Flour 6500g Butter 1100g Fresh water 750g Add 350g of the dough of the above composition to 180℃ using a No. 6 round mold.
Bake for 30 minutes to obtain a butter sponge cake. The resulting butter sponge cake had a better texture, was softer, and had a better taste without bitterness than that made using ordinary liquid whole eggs. Example 2 Enzyme treatment After sterilizing at 60°C for 5 minutes, 10% sodium hydroxide solution was added to 5 kg of sterilized egg yolk that had been cooled to 55°C.
4 ml of phospholipase A 2 enzyme solution (manufactured by Novo; "Lecitase 10L") was added to the solution adjusted to pH 7.0, and enzyme treatment was performed for 2 hours at a solution temperature of 55°C. Furthermore, the enzyme was inactivated by heating at 65°C for 30 minutes. When the decomposition rate of this enzyme-treated egg yolk was measured in the same manner as in Test Example 1, the decomposition rate was 62%. Baking of Butter Cake 8 kg of egg whites were added to 4 kg of the obtained enzyme-treated egg yolk to obtain 12 kg of mixed whole eggs. A butter cake was baked using the mixed whole eggs according to the following formulation. (Dough composition) Mixed whole eggs 10000g Caster sugar 7000g Flour 7200g Butter 7000g Western liquor pickled fruit 6000g Baking powder 30g 40g of the dough with the above composition was baked at 180°C for 20 minutes using an aluminum cup to obtain a butter cake. The fruit butter cake obtained was made using ordinary liquid whole eggs, had a good texture, was soft, and had no bitterness and good taste. <Effects of the Invention> As specifically explained above in conjunction with test examples and examples, according to the present invention, when a sponge cake is baked using egg liquid decomposed with phospholipase, it has a high soft texture and does not melt in the mouth. A sponge cake of good quality and good taste can be provided.
Claims (1)
一部としてホスホリパーゼで分解した卵液を用
い、加熱焼成することを特徴とするスポンジケー
キの製造方法。 2 ホスホリパーゼで分解した卵液の分解率が5
〜60%である特許請求の範囲第1項記載のスポン
ジケーキの製造方法。 3 ホスホリパーゼがホスホリパーゼAである特
許請求の範囲第1項又は第2項記載のスポンジケ
ーキの製造方法。[Claims] 1. A method for producing sponge cakes, which comprises using egg liquid decomposed with phospholipase as part of the raw material and heating and baking the product. 2 The decomposition rate of egg fluid degraded by phospholipase is 5
60% of the sponge cake according to claim 1. 3. The method for producing a sponge cake according to claim 1 or 2, wherein the phospholipase is phospholipase A.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62090680A JPS63258528A (en) | 1987-04-15 | 1987-04-15 | Production of sponge cake |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62090680A JPS63258528A (en) | 1987-04-15 | 1987-04-15 | Production of sponge cake |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS63258528A JPS63258528A (en) | 1988-10-26 |
JPH0441979B2 true JPH0441979B2 (en) | 1992-07-10 |
Family
ID=14005250
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP62090680A Granted JPS63258528A (en) | 1987-04-15 | 1987-04-15 | Production of sponge cake |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS63258528A (en) |
Families Citing this family (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2183113T5 (en) | 1996-12-09 | 2010-03-31 | Novozymes A/S | REDUCTION OF COMPONENTS WITH CONTENT IN PHOSPHOLIPIDS IN EDIBLE OILS CONTAINING A RAISED AMOUNT OF NON-HYDRAPHABLE PHOSPHORUS, WITH THE USE OF A PHOSPHOLIPASE, OF A PHOSPHOLIPASE OF A FILAMENTOUS FUNGUS THAT PRESENTS O / PHOSPHOLE ACTIVITY B. |
EP2290058A1 (en) | 1998-11-27 | 2011-03-02 | Novozymes A/S | Lipolytic enzyme variants |
EP1506291B1 (en) | 2002-05-21 | 2010-08-04 | DSM IP Assets B.V. | Novel phospholipases and uses thereof |
WO2004018660A2 (en) | 2002-08-19 | 2004-03-04 | Dsm Ip Assets B.V. | Novel lipases and uses thereof |
DK2270139T3 (en) | 2003-05-09 | 2016-11-07 | Novozymes As | Lipolytic Enzyme Variants |
JP4527036B2 (en) * | 2005-09-07 | 2010-08-18 | 花王株式会社 | Cakes |
EP1900282A1 (en) * | 2006-08-28 | 2008-03-19 | Puratos N.V. | Method of preparing a cake using phospholipase |
MX2009008090A (en) * | 2007-02-01 | 2009-08-12 | Dsm Ip Assets Bv | METHOD FOR PRODUCING CAKE WITH PHOSPHOLIPASE A. |
EP2406372B1 (en) | 2009-03-10 | 2017-08-23 | DSM IP Assets B.V. | Pregastric esterase and derivatives thereof |
CA2771828A1 (en) | 2009-09-03 | 2011-03-10 | Dsm Ip Assets B.V. | Baking enzyme composition as ssl replacer |
ES2546630T3 (en) | 2012-01-30 | 2015-09-25 | Dsm Ip Assets B.V. | Alpha-amylase |
ES2856766T3 (en) | 2015-04-10 | 2021-09-28 | Dsm Ip Assets Bv | Method of preparing a dough |
-
1987
- 1987-04-15 JP JP62090680A patent/JPS63258528A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS63258528A (en) | 1988-10-26 |
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