JPH048246A - Frothing shortening for cake - Google Patents
Frothing shortening for cakeInfo
- Publication number
- JPH048246A JPH048246A JP2111192A JP11119290A JPH048246A JP H048246 A JPH048246 A JP H048246A JP 2111192 A JP2111192 A JP 2111192A JP 11119290 A JP11119290 A JP 11119290A JP H048246 A JPH048246 A JP H048246A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- acid ester
- shortening
- cakes
- fat
- 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.)
- Granted
Links
- 238000004904 shortening Methods 0.000 title claims abstract description 31
- -1 propylene glycol fatty acid ester Chemical class 0.000 claims abstract description 53
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 52
- 229930195729 fatty acid Natural products 0.000 claims abstract description 52
- 239000000194 fatty acid Substances 0.000 claims abstract description 52
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 22
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000011187 glycerol Nutrition 0.000 claims abstract description 19
- 238000005187 foaming Methods 0.000 claims description 33
- 229960003656 ricinoleic acid Drugs 0.000 claims description 5
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 claims description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 9
- 238000002156 mixing Methods 0.000 abstract description 7
- 150000007524 organic acids Chemical class 0.000 abstract description 6
- 150000002148 esters Chemical class 0.000 abstract description 3
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 abstract 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 abstract 1
- 229930016911 cinnamic acid Natural products 0.000 abstract 1
- 235000013985 cinnamic acid Nutrition 0.000 abstract 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 23
- 235000019197 fats Nutrition 0.000 description 23
- 239000003921 oil Substances 0.000 description 19
- 235000019198 oils Nutrition 0.000 description 19
- 239000003995 emulsifying agent Substances 0.000 description 11
- 235000009508 confectionery Nutrition 0.000 description 10
- 239000000203 mixture Substances 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 150000004665 fatty acids Chemical class 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000014121 butter Nutrition 0.000 description 6
- 229920000223 polyglycerol Polymers 0.000 description 5
- 239000004088 foaming agent Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 3
- 125000004432 carbon atom Chemical group C* 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 229940066675 ricinoleate Drugs 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 235000003441 saturated fatty acids Nutrition 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 235000019640 taste Nutrition 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 1
- IBBMPLHGPUWBAM-UHFFFAOYSA-N 2-acetyl-2,3-dihydroxybutanedioic acid Chemical compound CC(=O)C(O)(C(O)=O)C(O)C(O)=O IBBMPLHGPUWBAM-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000003254 anti-foaming effect Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 150000005690 diesters Chemical class 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 150000001261 hydroxy acids Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、起泡力に優れたケーキ用起泡性ショートニン
グに関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a foamable shortening for cakes having excellent foaming power.
バタースポンジケーキやパターケーキのような油脂分が
多い含泡タイプのケーキ製造には、ケーキ用起泡性ショ
ートニングが用いられている。ケーキ用起泡性ショート
ニングを用いると、その起泡力および乳化力により、従
来の複雑でかつ熟練を要する生地製造工程が単純化され
、ケーキ生地を安定に、しかも大量に製造することがで
きる。Foaming shortening for cakes is used to manufacture foam-containing cakes with a high oil and fat content, such as butter sponge cakes and patter cakes. When foaming shortening for cakes is used, due to its foaming and emulsifying power, the conventional dough manufacturing process, which is complicated and requires skill, is simplified, and cake dough can be produced stably and in large quantities.
従来のケーキ用起泡性ショートニングは、乳化剤として
プロピレングリコール脂肪酸エステルが多量に用いられ
、その他の成分として、油脂状態の安定化や、乳化力、
起泡力、針芯性等の補強のために、グリセリン脂肪酸エ
ステル、レシチン、ショ糖脂肪酸エステル、ソルビタン
脂肪酸エステルなどが目的に応じて少量添加されている
（例えば特開昭６１−２１０４９号、同６１−２５４４
６号）。Conventional foaming shortening for cakes uses a large amount of propylene glycol fatty acid ester as an emulsifier, and other ingredients that stabilize the fat state, emulsifying power,
Small amounts of glycerin fatty acid ester, lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, etc. are added depending on the purpose for reinforcing foaming power, needle core properties, etc. 61-2544
No. 6).
ところで近年、嗜好の変化が顕著になってきているが、
ケーキに対してもこの変化が激しくなっている。例えば
バターケーキやバタースポンジケーキのように油脂分の
多いケーキは、従来は食感の重いことが特徴であったが
、特にバタースポンジケーキにおいては、一般のスポン
ジケーキのような油脂分の少ないケーキと同様の軽い食
感が要求されるようになってきた。However, in recent years, there has been a noticeable change in tastes.
This change is also becoming more intense for cakes. For example, cakes with high fat content, such as butter cake and butter sponge cake, have traditionally had a heavy texture, but butter sponge cakes in particular have a lower fat content than regular sponge cakes. There is a growing demand for a similar light texture.
しかしながら食感の軽いケーキを作るためには。However, to make a cake with a light texture.
ケーキ生地を十分にホイップさせ、生地比重を軽くする
ことが必要であるが、従来のケーキ用起泡性シ１−トニ
ングでは起泡力が乏しいため、起泡力の優れたケーキ用
起泡性乳化脂またはケーキ用起泡剤と併用するか、ケー
キ用起泡性ショートニング中の乳化剤総量を増加するか
、あるいはケーキ用起泡性ショートニングの添加量を増
加する必要があり、しかも十分ホイップしなければ、目
的とする軽い生地を得ることができなかった。It is necessary to sufficiently whip the cake batter to reduce the specific gravity of the dough, but since conventional cake batter foaming has poor foaming power, a cake batter with excellent foaming power is needed. It is necessary to use it in combination with an emulsified fat or a cake whipping agent, or to increase the total amount of emulsifier in the cake foaming shortening, or to increase the amount of cake foaming shortening added, and it must be whipped thoroughly. However, it was not possible to obtain the desired light fabric.
ところがケーキ用起泡性乳化脂またはケーキ用起泡剤を
併用したケーキは、ケーキ用起泡性ショートニングのみ
で作ったケーキに比べ、卵の風味を生かしたシラトリさ
などの食感が失われ、ケーキ用起泡性乳化脂やケーキ用
起泡剤による乳化剤臭がするとともに、卵の風味が抑え
られるという問題点がある。However, cakes made with foaming emulsified fat for cakes or foaming agents for cakes lose their texture, such as the texture that brings out the flavor of eggs, compared to cakes made only with foaming shortening for cakes. There is a problem that the foaming emulsified fat for cakes and the foaming agent for cakes give off an emulsifier odor, and the flavor of eggs is suppressed.
またケーキ用起泡性ショートニング中の乳化剤量を増す
と、ケーキの乳化剤臭が強くなり、ケーキ用起泡性ショ
ートニングがコストアップするなどの問題点がある。さ
らにケーキ用起泡性ショートニングの添加量を増すと、
ケーキ中の油脂含量が増えるため、目的とするケーキと
は種類が変わり、食感、キメなどが異なる別のケーキが
得られるという問題点がある。In addition, when the amount of emulsifier in the foamable shortening for cakes is increased, the odor of the emulsifier becomes stronger in the cake, resulting in problems such as an increase in the cost of the foamable shortening for cakes. Furthermore, if you increase the amount of foaming shortening for cakes,
Since the oil content in the cake increases, there is a problem in that a different type of cake than the intended cake is obtained, and a different cake with a different texture and texture is obtained.
本発明の目的は、上記問題点を解決するため、起泡力が
大きくて、ケーキ用乳化脂やケーキ用起泡剤を併用する
ことなく、単独で短時間にホイップ可能であり、また乳
化剤量やショートニングの添加量を増すことなしに、油
脂分の多いケーキの場合でも、食感が軽くて、優れた風
味を有するケーキを作ることが可能なケーキ用起泡性シ
ョートニングを提供することである。The purpose of the present invention is to solve the above-mentioned problems by providing a product that has a high foaming power, can be whipped alone in a short time without using emulsified fat for cakes or a foaming agent for cakes, and that has a high foaming power. To provide a foaming shortening for cakes capable of producing a cake having a light texture and excellent flavor even in the case of a cake with a high fat and oil content without increasing the amount of shortening added. .
本発明は次のケーキ用起泡性ショートニングである。 The present invention is the following foamable shortening for cakes.
（１）食用液状油脂に対して、プロピレングリコール脂
肪酸エステル８〜１３重量％、および有機酸グリセリン
脂肪酸エステルＯ３１〜３重量％を配合したケーキ用起
泡性ショートニング。(1) Foaming shortening for cakes containing 8 to 13% by weight of propylene glycol fatty acid ester and 31 to 3% by weight of organic acid glycerin fatty acid ester O based on edible liquid fat and oil.
（２）有機酸グリセリン脂肪酸エステルはコハク酸グリ
セリン脂肪酸エステルまたはクエン酸グリセリン脂肪酸
エステルである上記（１）記載のケーキ用起泡性ショー
トニング。(2) The foamable shortening for cakes according to (1) above, wherein the organic acid glycerin fatty acid ester is a succinic acid glycerin fatty acid ester or a citric acid glycerin fatty acid ester.
（３）食用液状油脂に対して、ポリグリセリン脂肪酸エ
ステル０．１〜３重量％をさらに配合した上記（１）ま
たは（２）記載のケーキ用起泡性ショートニング。(3) The foamable shortening for cakes as described in (1) or (2) above, further comprising 0.1 to 3% by weight of polyglycerin fatty acid ester based on the edible liquid fat or oil.
（４）食用液状油脂に対して、ポリグリセリン縮合リシ
ノレイン酸エステル０．１〜３重量％をさらに配合した
上記（１）ないしく３）のいずれかに記載のケーキ用起
泡性ショートニング。(4) The foamable shortening for cakes according to any one of (1) to 3) above, further comprising 0.1 to 3% by weight of polyglycerin condensed ricinoleic acid ester based on the edible liquid fat or oil.
本発明に用いられる食用液状油脂は、常温で液状、好ま
しくは０℃で液状を保つ食用の油脂であり、例えばナタ
ネ油、コーン油、大豆油などがあげられ、これらは１種
単独で、あるいは２種以上混合して用いることができる
。また常温で固体の食用油脂を混合することもでき、こ
の場合混合物が常温で液状であればよい。The edible liquid fats and oils used in the present invention are edible fats and oils that remain liquid at room temperature, preferably at 0°C, such as rapeseed oil, corn oil, and soybean oil, which may be used singly or Two or more types can be mixed and used. It is also possible to mix edible fats and oils that are solid at room temperature; in this case, it is sufficient that the mixture is liquid at room temperature.
本発明に用いられるプロピレングリコール脂肪酸エステ
ルは、乳化剤として用いられるものである。このような
プロピレングリコール脂肪酸エステルとしては、モノエ
ステル含量が９０重量％以上であり、その脂肪酸組成は
飽和脂肪酸が９０重量％以上で、炭素数１６〜２２の脂
肪酸を８５重量％以上含むものが好ましい。モノエステ
ル含量が９０重量％未満では、乳化剤の性質を有しない
ジエステル含量が増えることになり、起泡性向上に寄与
しない。The propylene glycol fatty acid ester used in the present invention is used as an emulsifier. Such propylene glycol fatty acid ester preferably has a monoester content of 90% by weight or more, a fatty acid composition of 90% by weight or more of saturated fatty acids, and 85% by weight or more of fatty acids having 16 to 22 carbon atoms. . If the monoester content is less than 90% by weight, the diester content, which does not have emulsifier properties, will increase and will not contribute to improving foaming properties.
不飽和脂肪酸が１０重量％を越える場合、あるいは脂肪
酸の炭素数が１６より少ないものおよび２２より多いも
のが１５重量％を越える場合は、ケーキの焼成牛に消泡
作用が生じて、粗大な気泡や芯ができたり、またケーキ
の容積が小さくなるなどして望ましくない。If the unsaturated fatty acid content exceeds 10% by weight, or if the fatty acid carbon number is less than 16 or more than 22 and exceeds 15% by weight, an antifoaming effect will occur in the baking cake, causing coarse air bubbles. This is undesirable because it creates a core or reduces the volume of the cake.
これらのプロピレングリコール脂肪酸エステルは１種単
独で、または２種以上組合せて使用することがきる。プ
ロピレングリコール脂肪酸エステルの配合量は、食用液
状油脂に対して８〜１３重量％、好ましくは９〜１２重
量％である。配合量が８重量％より少ないと起泡力が乏
しく、また１３重量％を越えてもその起泡性への効果が
乏しいため望ましくない。These propylene glycol fatty acid esters can be used alone or in combination of two or more. The amount of propylene glycol fatty acid ester blended is 8 to 13% by weight, preferably 9 to 12% by weight, based on the edible liquid fat. If the amount is less than 8% by weight, the foaming power will be poor, and if it exceeds 13% by weight, the effect on the foaming property will be poor, which is not desirable.
本発明に用いられる有機酸グリセリン脂肪酸エステルは
、グリセリン脂肪酸に有機酸がエステル結合したグリセ
リン脂肪酸誘導体であって、有機酸モノエステルが好ま
しい。有機酸としてはコハク酸、クエン酸、酒石酸、乳
酸、アセチル酒石酸等のヒドロキシ酸があげられ、特に
コハク酸およびクエン酸が好ましい。有機酸グリセリン
脂肪酸エステルの脂肪酸組成は、飽和脂肪酸が９０重量
％以上、炭素数１６〜２２の脂肪酸を８５重量％以上含
むものが好ましい。この範囲外の脂肪酸組成では、起泡
性の低下が生じるとともに芯ができやすくなる。The organic acid glycerin fatty acid ester used in the present invention is a glycerin fatty acid derivative in which an organic acid is ester bonded to a glycerin fatty acid, and an organic acid monoester is preferable. Examples of organic acids include hydroxy acids such as succinic acid, citric acid, tartaric acid, lactic acid, and acetyltartaric acid, with succinic acid and citric acid being particularly preferred. The fatty acid composition of the organic acid glycerin fatty acid ester preferably contains 90% by weight or more of saturated fatty acids and 85% by weight or more of fatty acids having 16 to 22 carbon atoms. Fatty acid compositions outside this range result in a decrease in foaming properties and tend to form cores.
このような有機酸グリセリン脂肪酸エステルは１種単独
で、または２種以上組合せて使用することができる。ま
た配合量は食用液状油脂に対して０．１〜３重量％、好
ましくは０．３〜２．５重量％である。配合量が０．１
重量％より少ないと起泡性に対する添加効果が小さく、
また３重量％より多くてもその効果は向上せず、その上
風味が低下するため好ましくない。Such organic acid glycerin fatty acid esters can be used alone or in combination of two or more. The blending amount is 0.1 to 3% by weight, preferably 0.3 to 2.5% by weight based on the edible liquid fat and oil. The blending amount is 0.1
If it is less than % by weight, the effect of addition on foaming properties is small;
Moreover, if the amount is more than 3% by weight, the effect will not be improved and the flavor will deteriorate, which is not preferable.
本発明のケーキ用起泡性ショートニングは、これらの必
須成分のほかに、乳化剤としてポリグリセリン脂肪酸エ
ステルおよび／またはポリグリセリン縮合リシノレイン
酸エステルを配合するのが好ましい。In addition to these essential components, the foamable shortening for cakes of the present invention preferably contains polyglycerin fatty acid ester and/or polyglycerin condensed ricinoleate ester as an emulsifier.
本発明に用いられるポリグリセリン脂肪酸エステルは、
グリセリンの重合度２〜１６、好ましくは４〜１０、Ｈ
ＬＢは１〜７、脂肪酸は炭素数１６〜２２のものが好ま
しい。ＨＬＢが７より大きいと乳化剤が沈澱しやすくな
るなど、油脂状態が低下する。The polyglycerol fatty acid ester used in the present invention is
Polymerization degree of glycerin 2-16, preferably 4-10, H
LB is preferably 1 to 7, and the fatty acid preferably has 16 to 22 carbon atoms. When the HLB is greater than 7, the emulsifier tends to precipitate, resulting in a decrease in the fat and oil condition.
ポリグリセリン脂肪酸エステルの配合量は食用液状油脂
に対して０．１〜３重量％が好ましい。配合量が０．１
重量％より少ないと起泡力に対する相乗効果が乏しく、
３重量％より多くても、その効果はそれ程伸びず、むし
ろ風味の低下を生じることがある。The amount of polyglycerin fatty acid ester blended is preferably 0.1 to 3% by weight based on the edible liquid fat or oil. The blending amount is 0.1
If it is less than % by weight, the synergistic effect on foaming power will be poor;
Even if the amount is more than 3% by weight, the effect will not be improved so much, and the flavor may be deteriorated.
本発明に用いられるポリグリセリン縮合リシノレイン酸
エステルは、グリセリンの重合度は２〜１６、好ましく
は４〜１０．ワシルイン酸の縮合度は２〜１６、好まし
くは３〜６が適当である。The polyglycerin condensed ricinoleic acid ester used in the present invention has a degree of polymerization of glycerin of 2 to 16, preferably 4 to 10. The degree of condensation of wasillic acid is suitably from 2 to 16, preferably from 3 to 6.
ポリグリセリン縮合リシノレイン酸エステルの配合量は
、食用液状油脂に対して０．１〜３重量％が好ましい。The blending amount of polyglycerin condensed ricinoleic acid ester is preferably 0.1 to 3% by weight based on the edible liquid fat or oil.
配合量が０．１重量％より少ないと、起泡力に対する相
乗効果が乏しくなる。３重量％より多くてもその効果は
それ程大きくならず、むしろ風味の低下を生じることが
ある。If the amount is less than 0.1% by weight, the synergistic effect on foaming power will be poor. If the amount is more than 3% by weight, the effect will not be so great, and the flavor may deteriorate.
ポリグリセリン脂肪酸エステルとポリグリセリン縮合リ
シノレイン酸エステルはそれぞれ単独で使用できるが、
併用した方がその効果は大きい。Polyglycerol fatty acid ester and polyglycerol condensed ricinoleate ester can be used alone, but
The effect is greater when used together.
本発明のケーキ用起泡性ショートニングは、これらの成
分以外に、他の乳化剤、安定剤その他の添加剤を配合す
ることができる。In addition to these components, the foamable shortening for cakes of the present invention may contain other emulsifiers, stabilizers, and other additives.
本発明のケーキ用起泡性ショートニングは、上記各成分
を溶解混合し、冷却しながら捏和した後、熟成すること
により製造されるが、好ましい製造方法は、各成分を加
温して溶解し、冷却しながら捏和した後、熟成すること
により製造する。The foamable shortening for cakes of the present invention is produced by dissolving and mixing the above-mentioned components, kneading while cooling, and then aging, but a preferred production method is to heat and dissolve each component. It is produced by kneading while cooling and then aging.
こうして製造されたケーキ用起泡性ショートニングは、
従来のものと同様に液卵、糖分等と混合してホイップし
、小麦粉、ベーキングパウダ、水等と混合して粉合わせ
した後、焼いてケーキを作ることができる。The foamable shortening for cakes produced in this way is
Similar to conventional products, it can be mixed with liquid eggs, sugar, etc., whipped, mixed with flour, baking powder, water, etc., and then baked to make a cake.
軽い食感のケーキを作るために、従来のケーキ用起泡性
ショートニングは、ケーキ用起泡性乳化脂またはケーキ
用起泡剤を併用して十分ホイップしなければならなかっ
たが１本発明では、食用液状油脂とプロピレングリコー
ル脂肪酸エステルの配合系に対して、有機酸グリセリン
脂肪酸エステルを加えることにより、起泡力が大幅に増
加し、これにより油脂配合の多いバタースポンジケーキ
。In order to make a cake with a light texture, conventional foaming shortening for cakes had to be thoroughly whipped using a foaming emulsified fat for cakes or a foaming agent for cakes, but in the present invention, By adding organic acid glycerin fatty acid ester to the blend system of edible liquid oil and fat and propylene glycol fatty acid ester, the foaming power is greatly increased, resulting in a butter sponge cake with a high fat and oil content.
バターケーキなどにおいても、食感を軽くして、嗜好の
変化に対応することができる。さらにポリグリセリン脂
肪酸エステルおよび／またはポリグリセリン縮合リシノ
レイン酸エステルを組合せることにより、相乗的に起泡
力を増加させることができ、かつ油脂状態を安定に保つ
ことができる。Even in butter cakes, etc., the texture can be made lighter to accommodate changing tastes. Furthermore, by combining polyglycerol fatty acid ester and/or polyglycerol condensed ricinoleate ester, the foaming power can be synergistically increased and the oil and fat state can be kept stable.
（発明の効果）
以上の通り、本発明によれば、食用液状油脂、プロピレ
ングリコール脂肪酸エステルおよび有機酸グリセリン脂
肪酸エステルを用いたので、起泡性の大きいケーキ用起
泡性ショートニングを得ることができ、単独で十分ホイ
ップできるとともにホイップ時間を大幅に短縮でき、ケ
ーキ製造工程の効率を大幅に改善できるとともに５食感
が軽くて優れた風味を有する油脂分の多いケーキを作る
ことができる。(Effects of the Invention) As described above, according to the present invention, since the edible liquid oil, propylene glycol fatty acid ester, and organic acid glycerin fatty acid ester are used, it is possible to obtain a foaming shortening for cakes with high foaming properties. It is possible to whip the cake sufficiently by itself and to greatly shorten the whipping time, thereby greatly improving the efficiency of the cake manufacturing process, and to make a cake with a light texture and high fat content and excellent flavor.
以下、本発明の実施例および比較例について説明する。 Examples and comparative examples of the present invention will be described below.
実施例１〜５、比較例１〜３
表１の組成に従って食用液状油脂および乳化剤を７０℃
で溶解した後、コンビネータ−を用いて１８〜２０℃ま
で急冷捏和し、その後２５℃で１日熟成し、ケーキ用起
泡性ショートニングを得た。Examples 1 to 5, Comparative Examples 1 to 3 Edible liquid fats and oils and emulsifiers were heated at 70°C according to the compositions shown in Table 1.
After dissolving in a combinator, the mixture was rapidly cooled and kneaded to 18 to 20°C using a combinator, and then aged at 25°C for one day to obtain a foamable shortening for cakes.
得られた試料について、表２に示す製菓配合および製菓
方法により製菓テストを行い、製菓性能を調べた６その
結果を表３に示す。A confectionery test was conducted on the obtained sample according to the confectionery formulation and confectionery method shown in Table 2, and the confectionery performance was investigated.The results are shown in Table 3.
表 製菓配合および製菓方法 表３の結果から明らかなように、食用液状油脂。table Confectionery formulations and confectionery methods As is clear from the results in Table 3, edible liquid fats and oils.
プロピレングリコール脂肪酸エステルおよび有機酸グリ
セリン脂肪酸エステルを用いた実施例１〜２は良好な製
菓性能を示し、さらにポリグリセリン脂肪酸エステルお
よび／またはポリグリセリン縮合リシノレイン酸エステ
ルを併用した実施例３〜５は特に良好な製菓性能を示し
ている。しかし。Examples 1 to 2 using propylene glycol fatty acid ester and organic acid glycerin fatty acid ester showed good confectionery performance, and Examples 3 to 5 using polyglycerin fatty acid ester and/or polyglycerin condensed ricinoleic acid ester in combination showed particularly good confectionery performance. It shows good confectionery performance. but.
有機酸グリセリン脂肪酸エステルが少ないか使用しない
比較例１〜３では良好な製菓性能は得られていない。Good confectionery performance was not obtained in Comparative Examples 1 to 3 in which the amount of organic acid glycerin fatty acid ester was small or not used.
代理人 弁理士 柳 原 成Agent: Patent attorney Sei Yanagi Hara
Claims (4)
肪酸エステル８〜１３重量％、および有機酸グリセリン
脂肪酸エステル０．１〜３重量％を配合したケーキ用起
泡性ショートニング。(1) A foaming shortening for cakes containing 8 to 13% by weight of propylene glycol fatty acid ester and 0.1 to 3% by weight of organic acid glycerin fatty acid ester based on edible liquid oil and fat.
セリン脂肪酸エステルまたはクエン酸グリセリン脂肪酸
エステルである請求項（１）記載のケーキ用起泡性ショ
ートニング。(2) The foamable shortening for cakes according to claim (1), wherein the organic acid glycerin fatty acid ester is a succinic acid glycerin fatty acid ester or a citric acid glycerin fatty acid ester.
ステル０．１〜３重量％をさらに配合した請求項（１）
または（２）記載のケーキ用起泡性ショートニング。(3) Claim (1) in which 0.1 to 3% by weight of polyglycerin fatty acid ester is further blended with the edible liquid oil and fat.
Or the foamable shortening for cakes described in (2).
ノレイン酸エステル０．１〜３重量％をさらに配合した
請求項（１）ないし（３）のいずれかに記載のケーキ用
起泡性ショートニング。(4) The foamable shortening for cakes according to any one of claims (1) to (3), further comprising 0.1 to 3% by weight of polyglycerin condensed ricinoleic acid ester based on the edible liquid fat or oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2111192A JP3008439B2 (en) | 1990-04-26 | 1990-04-26 | Foaming shortening for cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2111192A JP3008439B2 (en) | 1990-04-26 | 1990-04-26 | Foaming shortening for cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH048246A true JPH048246A (en) | 1992-01-13 |
| JP3008439B2 JP3008439B2 (en) | 2000-02-14 |
Family
ID=14554832
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2111192A Expired - Fee Related JP3008439B2 (en) | 1990-04-26 | 1990-04-26 | Foaming shortening for cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3008439B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05284897A (en) * | 1992-04-07 | 1993-11-02 | Fuji Oil Co Ltd | Production of sponge cake |
| JP2009153477A (en) * | 2007-12-27 | 2009-07-16 | Nisshin Oillio Group Ltd | Water-in-oil emulsified composition for baked confectionery, and baked confectionery containing the same |
| CN102341214A (en) * | 2009-03-10 | 2012-02-01 | 日本电气硝子株式会社 | Glass substrate and method for manufacturing same |
| JP2013135629A (en) * | 2011-12-28 | 2013-07-11 | Riken Vitamin Co Ltd | Creaming property improver for oil and fat, and oil and fat composition containing the same |
| JP2015112039A (en) * | 2013-12-10 | 2015-06-22 | 株式会社Ｊ−オイルミルズ | Fat composition and food product containing fat composition |
-
1990
- 1990-04-26 JP JP2111192A patent/JP3008439B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05284897A (en) * | 1992-04-07 | 1993-11-02 | Fuji Oil Co Ltd | Production of sponge cake |
| JP2556237B2 (en) * | 1992-04-07 | 1996-11-20 | 不二製油株式会社 | Sponge cake manufacturing method |
| JP2009153477A (en) * | 2007-12-27 | 2009-07-16 | Nisshin Oillio Group Ltd | Water-in-oil emulsified composition for baked confectionery, and baked confectionery containing the same |
| CN102341214A (en) * | 2009-03-10 | 2012-02-01 | 日本电气硝子株式会社 | Glass substrate and method for manufacturing same |
| JP2013135629A (en) * | 2011-12-28 | 2013-07-11 | Riken Vitamin Co Ltd | Creaming property improver for oil and fat, and oil and fat composition containing the same |
| JP2015112039A (en) * | 2013-12-10 | 2015-06-22 | 株式会社Ｊ−オイルミルズ | Fat composition and food product containing fat composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3008439B2 (en) | 2000-02-14 |
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