JPH0488939A - Powder fatty oil for cake - Google Patents

Abstract

PURPOSE:To provide the title fatty oil good in foamability and long-term storage stability, capable of giving cakes having stable, uniform cells, comprising an edible fatty oil, specific emulsifier and powdering base. CONSTITUTION:The objective fatty oil comprising (A) pref. 40-80wt.% of an edible fatty oil (pref. liquid at normal temperatures), (B) 3-10 (pref. 5-10) wt.% of an emulsifier made up of (1) an emulsifier having 8-18C fatty acid residue and (2) a second emulsifier having 20-24C fatty acid residue at the weight ratio (25-75):(75-25) [pref. (40-60):(60-40)], and (C) pref. 10-60wt.% of a powdering base (e.g. lactoprotein, wheat flour, starch).

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to powdered fat and oil for cakes. For more details,
The present invention relates to a powdered oil and fat for cakes which can be used in the manufacture of cakes to obtain cakes having stable and uniform air bubbles and which has excellent long-term storage stability.

[Conventional technology]

Cakes such as sponge cakes, snack cakes, and Swiss rolls are manufactured by mixing raw materials such as flour, sugar, eggs, salt, baking powder, milk, and water, foaming them, and then baking them.

Conventionally, in the production of cakes, it has been known that if edible oils and fats are further used in combination with the above-mentioned raw materials, it is possible to produce cakes that have good moisturizing properties, flexibility, preservability, and melt in the mouth.

Emulsified oils and fats and fluid shortenings have been used to incorporate edible oils and fats into cake batter, but since these are pasty or liquid, they have the disadvantage of poor dispersibility into the batter.

In order to improve this drawback, a method was proposed that uses powdered oil and fat mixed with wheat flour etc. to improve the dispersibility of oil and fat into cake batter. 12944), a cake mix using powdered foaming oil and fat (Japanese Patent Publication No. 60-5244), etc. have been reported.

In addition, conventional powdered oils and fats are whipped with water, milk, sugar, flavorings, etc. to produce foaming powdered oils and fats for producing creams, ice creams, etc.
No. 30700, Special Publication No. 5B-11833) are known, but when these cake ingredients such as flour are added, the foaming property is almost lost, and a cake with elasticity and softness cannot be obtained. It cannot be used for cakes.

[Problems to be solved by the invention]

However, these conventionally known methods do not fully exhibit the performance required for cake production.

For example, in the method of using an oil-containing powder obtained by forming sugar into porous particles and adding liquid oil to the powder, the specific volume is small and the cake is soft because it inhibits the foaming properties of eggs during cake production. The result will be a cake that lacks flavor. In addition, the conventional method of using powdered fats and oils contains a large amount of emulsifier, so
The unique undesirable taste caused by the emulsifier is strongly produced, deteriorating the taste of the cake, and sufficient foaming power and foam stability cannot be obtained. Furthermore, this method is called the after-flour method, and has problems such as being used only for making cakes in which ingredients such as flour and oil are added separately, which limits its use. In addition to being able to uniformly disperse edible fats and oils into the cake batter, it also strengthens the foaming power of the eggs and stabilizes the air bubbles, resulting in a soft cake with a large specific volume. Properties such as a low emulsifier content and little effect on taste are desired. In addition, in the production of cake dough, rapid foaming prevents the formation of gluten from the flour, and therefore it can be used not only for the after-flour method but also for the all-in mix method, which is preferable. It is hoped that

Furthermore, the foaming properties of conventional powdered fats and oils decrease over time, and the foaming properties of the powdered oils and fats at the time of manufacture can no longer be obtained. Therefore, the cake obtained is heavy, lacks softness, and has a bad taste, so it has been desired to improve the long-term storage stability.

The present invention was developed by focusing on these problems, and is capable of easily mixing edible fats and oils into cake raw materials when manufacturing cakes, and can be used in both the all-in mix method, the after-flour method, etc. The purpose of the present invention is to provide a powdered fat and oil that can produce a cake with uniform and stable bubbles even when used in a method, and has good long-term storage stability.

Means for Solving Problem C] The present inventors have conducted extensive research to solve the above problems, and have found that powdered oil containing a specific emulsifier can be easily mixed into cake batter, It has the ability to uniformly disperse edible fats and oils, and has the ability to produce cake batter with uniform and stable air bubbles regardless of the manufacturing method, such as the after-flour method or all-in mix method, and has the ability to preserve. They found that it has excellent stability and completed the present invention.

That is, the present invention provides a powdered oil and fat consisting of an edible oil and fat, an emulsifier, and a powdered base material, in which the emulsifier has a fatty acid residue having 8 to 18 carbon atoms and the emulsifier has a fatty acid residue having 20 to 24 carbon atoms. Weight ratio: 25-75: 75-2
5 and contains 3 to 10% by weight of the same.

Edible oils and fats used in the present invention include animal fats and oils such as beef tallow and lard; coconut oil, palm oil, palm kernel oil, soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, peanut oil, rice bran oil, etc. vegetable fats and oils; hydrogenated oils of the above animal fats and fats and vegetable fats; hydrogenated fish oils; fractionated solid fats and fats or fractionated liquid oils obtained by fractionating the solid animal and vegetable fats and fats mentioned above and the above hydrogenated oils; Examples include transesterified oils obtained by transesterifying one type or a mixture of two or more of animal and vegetable oils and hydrogenated oils. Fats and oils that are liquid at room temperature are preferred. The content of edible fat in the form of powdered fat is preferably 40 to 80% by weight.

Examples of the emulsifier used in the present invention include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitol fatty acid ester, propylene glycol fatty acid ester, and the like. The fatty acids used in the production of these emulsifiers include (a) carbon atoms of 8 to 1;
8 fatty acids include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, etc., and fatty acids with 20 to 24 carbon atoms include arachidic acid, behenic acid, etc. , lignoceric acid, erucic acid, etc., at least one selected from each of (a) and ('b), glycerin, polyglycerin (preferably glycerin with a polymerization degree of about 2 to 10), An esterification reaction is carried out with a polyhydric alcohol such as sucrose, sorbitol, propylene glycol, etc. (a), (1:
An emulsifier composed of each fatty acid of l) is obtained.

Among these emulsifiers, the present invention includes emulsifiers having fatty acid residues having 8 to 18 carbon atoms (hereinafter referred to as "medium chain emulsifiers").
It is preferable to use an emulsifier having a fatty acid residue having 20 to 24 carbon atoms (hereinafter referred to as a "long chain emulsifier") in combination, with the former and the latter having a weight ratio of 25 to 7.
It is preferable to use an emulsifier having a ratio of 5:75 to 25, more preferably a ratio of 40 to 60:60 to 40. If an emulsifier containing less than 25% by weight of a medium-chain emulsifier and more than 75% by weight of a long-chain emulsifier is used, the foaming power of the egg will be inhibited, the foam will lack stability, and the whipping time of the dough will become longer. . Therefore, the specific volume of the cake is small, resulting in a cake with poor texture.

In addition, the long chain emulsifier is less than 25% by weight, and the medium chain emulsifier is 75% by weight.
If the content exceeds % by weight, the foaming power of the egg is good, but the bubbles lack stability, resulting in the cake falling into the pot during baking or forming a core in the internal phase, resulting in an undesirable cake. The content of the emulsifier in the powdered oil/fat state is preferably 3 to 10% by weight, more preferably 5 to 10% by weight. If the content of the emulsifier is less than 3% by weight, the foaming power will be poor and it will take time to mix the ingredients of the cake, which will promote the production of gluten.
The cake after baking has poor melt-in-the-mouth texture. Also, if the content of the emulsifier exceeds 10% by weight, the foaming power will increase and a cake batter with a certain specific gravity will be formed in a short period of time, resulting in insufficient dissolution of sugar and the formation of sugar points on the surface of the cake after baking. White spots called so-called white spots occur, resulting in an unsightly appearance, and the flour, etc., is insufficiently hydrated, resulting in a brittle cake.

Next, the powdered base materials include milk protein, soybean protein, wheat protein,
Examples include skim milk powder, wheat flour, starch, sugars, gelatin, whey, gum, and dextrin. Milk proteins include acid casein, sodium caseinate, and rennet casein; starches include potato starch, corn starch, and wheat starch; INs include sucrose, glucose, maltose, and
Lactose, fructose, starch syrup, etc., and gums include xanthan gum,
Examples include guar gum, gum arabic, gum tragacanth, and carrageenan. Further, hydrolyzed (completely or partially decomposed) soybean protein can also be used. As the powdered base material, particularly preferred are soybean protein, wheat protein, sodium caseinate, Ws, whey, whole milk powder, and skim milk powder. Among the powdered base materials mentioned above, for example, milk protein, skim milk powder, whole milk powder, soybean protein, wheat protein, etc. also have an emulsifying effect, so if these powdered base materials are used, the amount of emulsifier added can be reduced. can. The content of the powdered base material in the form of powdered oil and fat is preferably 10 to 60% by weight.

The powdered oil and fat for cakes of the present invention is obtained by preparing an emulsion containing an edible oil and fat, an emulsifier, and a powdered base material, and then spray-drying this emulsion according to a conventional method. An emulsion containing an edible fat, an emulsifier, and a powdered base material can be obtained by stirring the edible fat with a homogenizer or the like while gradually adding the edible fat to water to which the powdered base material has been added. Stir while heating or heating. The emulsifier can be added to either the water or the edible oil or fat, or both. It is preferable that the emulsion thus obtained has finely divided edible oil and fat particles uniformly dispersed therein. A spray dryer can be mentioned as a powdering device used for spray drying.

The powdered oil and fat for cakes of the present invention is suitable for producing cakes by the all-in mix method, producing cakes by the after-flour method, and producing mix powder for cakes, and can exhibit the necessary performance when used in these applications.

For example, in the all-in mix method, the powdered cake fat of the present invention is directly added to cake ingredients such as flour, baking powder, sugar, dairy products, eggs, and water using a vertical mixer, pressure mixer, continuous mixer, etc. , mixing and then whipping to obtain cake batter. At this time, the powdered oil and fat for cakes of the present invention has excellent dispersibility in the dough, has high foaming properties, and maintains air bubbles stably, so it has a large specific volume, and a cake with good texture and taste can be obtained. It will be done. In addition, a good cake can be obtained in the after-flour method as well as in the all-in mix method. Cake mix powder can be produced by adding the cake powder oil and fat of the present invention to cake ingredients such as wheat flour, baking powder, sugar, dairy products, and dry parts and mixing them, and the resulting cake mix powder is fluid. It has excellent durability and storage stability. When making cake batter using this, all you have to do is add eggs, water, etc. to the cake mix powder and whip it while stirring with a mixer, etc., and the cake batter can be easily obtained without the need for skilled operations. , you can always make a certain amount of dough. In addition, even when the powdered oil and fat of the present invention is used as it is or after being made into a cake mix powder, even if it has been used for a long time after production, it is possible to obtain a stable cake batter with the same uniform air bubbles as when it was produced. It will be done.

The amount of powdered oil and fat for cakes of the present invention used is preferably 30 to 60 parts per 100 parts of wheat flour of the cake ingredients.

The present invention will be explained below with reference to Examples, but the present invention is not limited to these unless the gist thereof is exceeded.

〔Example〕

Examples 1 to 5, Comparative Examples 1 to 4 Dissolve 30 g of casein soda and 315 g of corn syrup in 1000 g of water, and separately dissolve 7 g of stearic acid monoglyceride in 550 g of hydrogenated soybean oil with a melting point of 35°C.
10 g of propylene glycol stearate 10 g of sorbitan stearate.

The entire amount of the oil phase obtained by adding and dissolving 20 g of behenic acid monoglyceride and 43 g of propylene glycol behenic acid ester was added, emulsified using a homogenizer, and then spray-dried to obtain 1000 g of powdered fat-oil-1. Thereafter, emulsification was carried out in the same manner as above while changing the types and amounts of edible fats and oils and emulsifiers, and spray-dried to obtain powdered fats and oils 2 to 9. The compositions of the obtained powdered fats and oils 1 to 9 are shown in Table 1.

Next, a sponge cake was baked using the obtained powdered oil and fat, and the foaming properties during cake dough production, specific volume, softness, core formation, texture, and taste of the baked cake were measured. The performance of oils and fats was evaluated.

Furthermore, after storing powdered fats and oils 1 to 9 at 25°C for 6 months,
Using this, a sponge cake was baked in the same manner as above, and the storage stability of the powdered oil and fat was evaluated. The above evaluation results are shown below.
Shown in 2.

0.0 Sponge cake manufacturing method: Cake raw materials having the blending ratio shown below were charged and foamed using a mixer so that the dough specific gravity was 0.5 to prepare a sponge cake dough. Next, the obtained sponge cake dough (total dough amount: 800 g) was placed in a No. 8 machine (diameter: 24 mm) and baked at 175° C. for 45 minutes.

Sponge cake formulation strength Powder, oil, fat, whole egg sand, sugar, baking powder, salt water, 100 parts, 50 parts, 120 parts, 100 parts, 0.5 parts, 0.4 parts, 30 parts, 0 Performance evaluation method for powdered oil and fat, Preparation of dough for foaming sponge cake The time required for the specific gravity of the dough to reach 0.5 was measured. In addition, when the specific gravity did not reach 0.5 even after 10 minutes of foaming time, the specific gravity after 10 minutes of foaming was shown.

Specific Volume The baked sponge cake was left at room temperature for 24 hours, and the specific volume was measured using a volume meter manufactured by Chiyoda Seisakusho.

Softness ■The softness of the baked sponge cake was measured using a rheometer manufactured by Sun Kagaku Co., Ltd. and evaluated according to the following criteria.

◎: Load is 140 g or less ○: Load is 141 g to 180 g △: Load is 181 g to 220 g The presence or absence of a core was determined.

No: texture and texture are uniform across the entire cut surface - Yes: portions of the cut surface have different surrounding structures and texture Texture/Taste Panel - 20 people were given a baked sponge cake to eat.
Texture and taste were evaluated according to the following criteria.

Texture evaluation criteria: ○: Soft, melts well in the mouth △: Slightly hard, doesn't melt well in the mouth ×: Feels hard, feels confusing, tastes poorly melting in the mouth: ○: No emulsified daikon taste , does not impair the flavor of eggs, etc. △: The taste of the emulsifier is slightly felt. The invention can be applied to both the all-in mix method and the after-flour method because it has better foaming properties than the long-chain emulsifier and powdered oil and fat, and can produce cake batter with stable bubbles in a short time. It is possible to produce a cake with good air bubbles regardless of the production method, and since the emulsifier content is low, the taste of eggs and other cakes is not impaired, and the powder for cakes of the present invention Patent applicant: Miyoshi Oil Co., Ltd. The oil has good long-term storage stability, has the same performance as immediately after production even after a long period of time, and is suitable for cake mix powder, etc.

Claims (1)

[Claims] 1. In a powdered oil or fat consisting of an edible oil or fat, an emulsifier, and a powdered base material, the emulsifier has a fatty acid residue having 8 to 18 carbon atoms and the emulsifier has a fatty acid residue having 20 to 24 carbon atoms in a weight ratio. 25-75: A powdered fat or oil for cakes comprising 3-10% by weight of 75-25.