JPH05284897A - Production of sponge cake - Google Patents

Abstract

PURPOSE:To obtain the subject soft cake having a light texture without causing emulsion fracture by foaming dough of sponge cake containing a diglycerol fatty acid ester until an apparent specific gravity reaches <=a given value and roasting. CONSTITUTION:Dough of sponge cake containing a diglycerol fatty acid ester such as diglycerol monostearate (amount of this substance used is preferably 0.2-2 based on 100 wheat flour) as an essential component is foamed by a continuous mixer until an apparent specific gravity of the dough reaches <=0.35 and roasted to give the objective cake.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing sponge cake.

[0002]

2. Description of the Prior Art Originally, sponge cakes are produced by utilizing the foaming power of eggs. The so-called stand-alone method, in which sugar, flour, water, etc. are added to meringue, and whole eggs and sugar are whipped. However, it has been produced by a so-called Kyoritsu method, in which wheat flour and water are added to the mixture. However, such a method is labor-intensive and requires a skill because the dough is unstable, such as the bubbles of egg white that have been foamed at all, being easily defoamed. Originally, such sponge cakes contained almost no fats and oils, but in recent years, fats and oils have been added for the reason that the addition of fats and oils improves the moist taste and flavor, and improves the sunshine. Butter sponge cakes have become mainstream. This butter sponge cake is produced by mixing and dispersing fats and oils in a foamed batter, but since fats and oils have a defoaming action, it was necessary to take care not to eliminate the bubbles in the batter as much as possible. Normally, liquid oil is used so that the fats and oils can be easily dispersed. However, even more skill was required for mixing the dough with the dough as compared with the sponge cake. After that, with the advent of a foaming agent (commonly called SP) in which a lipophilic emulsifier such as monoguri was mixed with a hydrophilic emulsifier such as sugar ester and an auxiliary agent such as sorbit or propylene glycol, all raw materials were made at once. With the advent of the so-called all-in-mix method of mixing, a butter sponge cake containing oil and fat has been easily and continuously produced.

As described above, in the case of producing a large amount of sponge cakes today, it is general to add the foaming agent to sugar, powder, eggs and water (oil and fat) by the all-in-mix method.

Under the above circumstances, the present inventors further obtain a sponge cake having a softer and lighter texture when the dough is sufficiently foamed and baked in a light and fluffy state. I thought that it could be done, but I tried it, but I could not get satisfactory results. That is, in the past, the dough was foamed and baked when the apparent specific gravity became around 0.5, but if this was further foamed and the apparent specific gravity of the dough was 0.4 or less, baking was performed. It was impossible to obtain a sponge cake having emulsion value and commercial value.

[0005]

DISCLOSURE OF THE INVENTION The present invention, as described above, has a soft and light texture without causing emulsion destruction during baking even when the dough has an apparent specific gravity of 0.4 or less. It is intended to provide a method for obtaining a sponge cake.

[0006]

Means for Solving the Problems As a result of intensive research to achieve the above object, the present inventor has completed the present invention by finding that it can be solved by using a specific emulsifier. It was.

That is, according to the present invention, a sponge cake dough containing diglycerin fatty acid ester as an essential component is foamed until the apparent specific gravity of the dough becomes 0.35 or less and then baked, which is followed by a method for producing a sponge cake. ,.

The diglycerin fatty acid ester which is an essential component preferably has a constituent fatty acid ester which is a monoester of saturated fatty acid. The diglycerin fatty acid ester may be directly added to the raw material mixture of the sponge cake dough, but it is preferably added to the dough mixture in the form of an emulsified oil / fat in the oil / fat.

An example of an emulsified oil / fat composition is as follows.
% (Weight basis, the same applies hereinafter), emulsifier 1.5-22.5%, sugar solution such as sorbitol (sugar concentration 55-75%) 95.5-37.5%.

The oils and fats are rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, etc. which are liquid at room temperature. Is preferred.

As the emulsifier, in addition to the diglycerin fatty acid ester which is essential in the present invention, a monoglycerin fatty acid ester which has been generally used in the past, so-called monoglyceride is used in combination. It may be about the same amount as the glycerin fatty acid ester. In addition, propylene glycol fatty acid ester, sucrose fatty acid ester and the like can be used in combination, and diglycerin fatty acid ester is suitably 10 to 50% of the total emulsifiers.

The amount of such emulsified oil / fat used is such that the amount of diglycerin fatty acid ester added is 0.2 per 100 flour.
It is suitable to use it in a ratio of ˜2. If it is less than the lower limit, it is difficult to obtain the effect, and if it is used in excess of the upper limit, it is not so effective.

The sponge cake may have almost the same composition and ratio as the conventional ones. For example, wheat flour, sugar, eggs, liquid sugar, baking powder, etc. may be appropriately mixed and used as required for emulsified oils and fats.

The sponge cake dough raw material mixture as described above is appropriately mixed by using a mixer. It is preferable that the dough is foamed until the apparent specific gravity of the dough becomes 0.35 or less, and the lower limit is generally the apparent specific gravity. A value of up to about 0.2 is suitable. The apparent specific gravity in the present invention is a value calculated by [fabric weight / fabric volume].

As the mixer, a mixer such as a Mondo mixer or an Oaks mixer capable of continuously blowing bubbles by forcibly blowing gas into the dough is preferable. In the present invention, continuous production using such a continuous mixer is preferable. Thus, a good amount of sponge cake can be efficiently produced.

[0016]

EXAMPLES The effects of the present invention will be further clarified below with reference to Examples and Comparative Examples. In the following, all parts and percentages are on a weight basis.

Examples 1 and 2 and Comparative Examples 1 and 2 [Preparation of emulsified fats and oils] Examples Example 1 Example 2 Comparative Example 1 Comparative Example 2 Rapeseed oil 9% 9% 9% 9% MG-S 3.1 3.9 3.9 3.1 DG-P 3.1 − − − DG-S − 3.9 − − SO-S 1.6 − − 1.6 PG-B − 2.0 3.9 − DG-M 0.9 0.9 0.9 0.9 SE 0.3 0.3 0.3 3.4 Sorbitol 74.0 72.0 74.0 74.0 Water 8.0 8.0 8.0 8.0 ──────────────────────────────── However, MG-S: stearic acid monoglyceride DG-P: diglycerin monopalmitate DG-S: diglycerin monostearate SO-S: sorbitan ester monostearate PG-B: propylene glycol ester behenate DG-M: decaglycerin monomyristate SE: sucrose fatty acid ester (HLB = 11) sorbito : Sugar concentration 70% ────────────────────────────────

Of the above formulations, sugar ester and decaglycerin monomyristate were dissolved in a mixed solution of sorbitol and water to prepare an aqueous phase.

Meanwhile, another emulsifier was dissolved or dispersed in rapeseed oil at 70 to 75 ° C. to prepare an oil phase.

Then, the oil phase is gradually added to the aqueous phase at 70 to 75 ° C. with stirring with a homomixer (TK homomixer) to emulsify, and stirring is continued for another 10 minutes, followed by cooling and submersion in water. An oil type emulsified fat was prepared.

As a result of the above, since Comparative Example 2 caused phase separation during cooling, the following description was omitted. ○ [Preparation of sponge cake] Sand sugar 75 parts Whole egg 150 Liquid sugar 15 Wheat flour 100 Baking powder 2 Emulsified oil 50 ────────────────────────── ───────

All of the above raw material blends were all-in-mixed and foamed with a continuous mixer (Minimond mixer) until the apparent specific gravity of the dough shown below was reached. No. 6 deco type, dough 230 g, 180 Sponge cake was produced by baking at 20 ° C. for 20 minutes.

○ [Evaluation of baked sponge cake] Apparent specific gravity of dough Texture etc. Example 1 0.22 Very light and soft Example 2 0.22 Very light and soft Comparative Example 1 0.25 Sponge cake core generation, rough texture and no commercial value ─ ──────────────────────────────────

As is clear from the above results, in Examples 1 and 2 using the diglycerin fatty acid ester, a sponge cake having a very light and soft texture was obtained, whereas the diglycerin fatty acid was used. In Comparative Example 1 in which no ester was used, a sponge cake having a commercial value could not be obtained when the apparent specific gravity of the dough was foamed to 0.25.

[0025]

As described above, according to the present invention, even if the sponge cake dough is foamed until the apparent specific gravity of the dough becomes 0.35 or less and then baked, the emulsion is not destroyed during the baking.
This has the effect of making it possible to obtain a sponge cake that is softer and has a lighter texture than conventional products.

Claims (2)

[Claims] 1. A method for producing a sponge cake, which comprises bubbling a sponge cake dough containing diglycerin fatty acid ester as an essential component until the apparent specific gravity of the dough becomes 0.35 or less and then baking the sponge cake dough. 2. The method according to claim 1, wherein the sponge cake dough is foamed by a continuous mixer.