JPH06269244A - Foaming emulsified oil or fat composition - Google Patents

Abstract

PURPOSE:To obtain a foaming emulsified oil or fat composition which enables the production of large-volume cake by improved operability in cake production because of its excellent dispersion in the raw dough and high resistance to insufficient inflation. CONSTITUTION:The foaming emulsified oil or fat composition comprises one or more emulsifier selected from the group consisting of glycerol fatty acid esters, organic acid-glycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol fatty acid esters, sorption fatty acid esters, sucrose fatty acid esters and lecithin and one or more selected from processed egg and milk whey protein.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to improving the foamability of a dough or stabilizing the dough in the production of cakes such as sponge cakes, snack cakes, chiffon cakes and half-baked sweets (hereinafter referred to as "cakes"). A foamable emulsified oil and fat composition that can be used not only for the purpose of improving the liquidity but also makes it difficult to drop the kettle and can produce a large cake with a large volume, as well as being dispersed in the dough quickly because it has fluidity. The present invention relates to a foamable emulsified oil / fat composition capable of improving workability.

[0002]

BACKGROUND OF THE INVENTION Conventional foamable emulsified oil and fat compositions contain monoglycerides of saturated fatty acids and sucrose fatty acid esters, as well as emulsifiers such as propylene glycol fatty acid esters, sorbitan fatty acid esters and polyglycerin fatty acid esters, and Used in production, it imparts excellent foaming properties, emulsifying properties, dispersibility, and bubble stability during baking to cake dough. For this reason, there is an advantage that a large amount of cakes can be stably produced, but as a disadvantage, the cake does not pass easily, the cake is easily dropped from the kettle, and as a result, a cake having a small volume is often obtained.

Further, the conventional foamable emulsified oil / fat composition as described above is generally in the form of gel or hard paste, but when it is added to the dough,
The dispersibility was poor and there was a problem in workability. In order to solve this difficulty, a powdery form has been considered and is being developed. But,
The powdery product had drawbacks such as low foaming power and poor stability over time.

[0004]

In view of the above situation, the present invention has a foamable emulsified oil / fat composition which is difficult to drop in a kettle and can produce a large-volume cake, and dispersibility in a dough. It is intended to provide a foamable emulsified oil / fat composition capable of improving workability.

[0005]

The present inventors have completed the present invention as a result of earnest researches in order to achieve the above object. That is, conventionally, in the foamable emulsified oil and fat composition, the foaming power and the stabilizing power of the dough depended only on the emulsifier, but by blending the processed chicken egg with the foamable emulsified oil and fat composition, the synergism with the emulsifier It was found that the effect can be produced and the foaming property and the bubble stability can be further enhanced. Furthermore, in this case, it was also found that by adding whey protein and modified starch to the foamable emulsified oil / fat composition, the foamability and foam stability can be further enhanced.

The effect of improving the foamability and bubble stability is
It can be realized by blending these materials in the emulsified oil and fat composition, and even if these materials are directly added to the dough, such an effect hardly appears. That is, the material of the processed chicken egg has been conventionally added to the cake dough in order to enhance the flavor of the cake egg.
With such a method of addition, a synergistic effect with the emulsifier cannot be obtained, and an effect of improving foamability and bubble stability cannot be obtained.

As described above, according to the foamable emulsified oil / fat composition of the present invention containing the processed chicken egg, it is difficult to drop the kettle and has a large volume while maintaining good foamability and stability of the dough. You can get cakes.

The present inventors can further improve the foamability and foam stability by adding whey protein to the foamable emulsified oil / fat composition, and moreover, to improve the viscosity of the emulsified oil / fat composition. It has been found that it can be lowered and liquidity can be imparted. Further, in this case, it was also found that the foaming property and foam stability can be further enhanced by blending the processed chicken egg, the processed starch and the like with the foamable emulsified oil and fat composition.

Therefore, according to the foamable emulsified oil / fat composition of the present invention containing whey protein, it has good fluidity and therefore has good dispersibility in the dough and improves workability. Moreover, cakes can be obtained while maintaining good foamability and stability of the dough.

The term "flowability" means that the viscosity of the composition measured by a Visco Tester is 60 at 20 ° C.
Viscosity of 0 poise (ps) or less.

That is, the first aspect of the present invention requires that the processed chicken egg is contained in an amount of 0.5 to 10 parts by weight per 100 parts by weight of the composition. In this case, if the added amount of the processed chicken eggs is less than 0.5 parts by weight, the effect cannot be expected, while if the added amount is more than 10 parts by weight, the obtained cake has a so-called "astringency".
Occurs, and the flavor of the cake is impaired.

The above-mentioned processed chicken egg means various treatments of chicken egg liquid such as those obtained by adding sugar to chicken egg liquid, concentrated ones, heat treated ones, enzymatically treated ones and salted ones.
Seed or two or more species applied.

The second aspect of the present invention requires that the processed chicken eggs are enzyme-treated whole eggs or egg yolks, heat-treated eggs, or both. Furthermore, among the above-mentioned whole eggs or egg yolks that have been subjected to enzyme treatment or heat treatment, those that have no coagulability to heat are preferable.

In a third aspect of the present invention, in addition to the first and second requirements, whey protein is added in an amount of 0.3 to 100 parts by weight of the composition.
It is required to contain 5 parts by weight. In this case, if the amount of whey protein added is less than 0.3 parts by weight, the effect cannot be expected, while if it is more than 5 parts by weight, the foaming property is deteriorated.

The fourth aspect of the present invention requires that whey protein is contained in an amount of 0.3 to 5 parts by weight per 100 parts by weight of the composition. Also in this case, the added amount of whey protein is 0.
If it is less than 3 parts by weight, the effect on the fluidity of the composition, foamability in the dough, and bubble stability cannot be expected, while if it is more than 5 parts by weight, the fluidity of the composition is sufficient, but foaming. On the contrary, the sex decreases.

The fifth aspect of the present invention requires that the whey protein is a whey protein concentrate in addition to the third and fourth requirements.

The sixth aspect of the present invention is, as an emulsifier, one or two selected from glycerin fatty acid ester, organic acid glycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and lecithin. An oil-in-water type foamable emulsified oil / fat composition containing at least one kind and containing one or two kinds selected from processed chicken egg and whey protein.

In the above case, the addition amount as an emulsifier is appropriately 2 to 30 parts by weight in 100 parts by weight of the composition, but among the emulsifiers, the foaming property of glycerin fatty acid ester by liquid crystal is sufficient, Moreover, if the emulsifier is blended so that the foamability does not decrease with time, the type of emulsifier does not matter.

Further, if the amount of the emulsifier used is less than 2 parts by weight, sufficient foaming power cannot be expected, and if it is more than 30 parts by weight, the fluidity of the foamable emulsified oil / fat composition deteriorates. Not only that, the flavor of the cakes is spoiled, and the texture becomes bad. Therefore, the amount of the emulsifier used should be as low as possible within the range where the foaming power is not insufficient.

In a seventh aspect of the present invention, in addition to the sixth requirement, the processed egg is obtained by enzymatically treating whole egg or yolk.
Alternatively, it is required to be heat-treated, or both, and its content is 0.5 to 10 parts by weight in 100 parts by weight of the composition. Furthermore, among whole eggs or egg yolks that have been subjected to enzyme treatment or heat treatment, those that have no coagulability to heat are preferable.

In the eighth aspect of the present invention, in addition to the sixth and seventh requirements, the whey protein is a whey protein concentrate, and the content thereof is 0.3 to 5 per 100 parts by weight of the composition.
It is required to be by weight.

The eighth aspect of the present invention is required to contain 0.5 to 10 parts by weight of the modified starch in addition to the above sixth, seventh and eighth requirements. This makes it possible to further increase the stability of the dough.

The present invention will be described in more detail below.

Edible oils and fats are used in the oil phase of the oil-in-water type foamable emulsion oil and fat composition according to the present invention. As the edible oil and fat, a liquid oil at room temperature is preferable, and soybean oil, rapeseed oil, corn oil and the like can be used. The amount of this edible oil / fat is appropriately 5 to 35 parts by weight in 100 parts by weight of the composition, and if the amount used is less than 5 parts by weight, the emulsifier is apt to be generated in the composition, while on the other hand, from 35 parts by weight. If the amount is large, the emulsion stability of the composition is deteriorated, and oil separation easily occurs.

Next, the processed chicken egg used in the present invention means, as described above, the hen's egg liquid to which sugar is added, concentrated, heat-treated, enzyme-treated, salted and dried. It is a product obtained by subjecting chicken egg liquid to various treatments, such as powdered egg powder, by one or more treatments. The egg liquid may be whole egg liquid, egg yolk liquid, egg white liquid, or the like.

Examples of the whey protein used in the present invention include whey protein that is dried and powdered as it is, whey protein concentrate (WPC), and the like.

Further, examples of the emulsifier that can be used in the present invention include glycerin fatty acid ester, organic acid glycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and lecithin.

As the glycerin fatty acid ester,
It is preferable to use a monoester having a saturated fatty acid having 16 to 22 carbon atoms of 90% by weight or more, that is, a commercially available ordinary saturated monoglyceride.

Examples of the organic acid of the glycerin fatty acid ester of organic acid include acetic acid, tartaric acid, succinic acid, citric acid, lactic acid, diacetyl tartaric acid, or a mixture thereof. As the fatty acid of the organic acid glycerin fatty acid ester, a saturated fatty acid having 16 to 22 carbon atoms is 90
It is preferable to use one having a weight% or more.

Further, as the fatty acid of the propylene glycol fatty acid ester, it is preferable to use a saturated fatty acid having 16 to 22 carbon atoms of 90% by weight or more.

As the polyglycerin fatty acid ester, those having a glycerin polymerization degree of 3 to 10 are preferably used.

As the fatty acid of the sorbitan fatty acid ester, it is preferable to use a saturated fatty acid having 16 to 18 carbon atoms of 80% by weight or more.

As the fatty acid of the sucrose fatty acid ester, a saturated fatty acid having 16 to 18 carbon atoms is 85% by weight.
It is preferable to use the above.

The lecithin used in the present invention is selected from the group consisting of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, lysolecithin and lysophosphatidic acid. Lecithin obtained from soybean or egg yolk is a typical one.

Further, as the modified starch used in the present invention, various starches such as starch treated with acid or alkali, chemical treatment such as phosphoric acid cross-linking or etherification, enzyme treatment and the like can be mentioned. However, it is preferable that the starch solution when heated is of low viscosity, and that the starch solution after heating is not aged.

In the foamable emulsified oil and fat composition according to the present invention as described above, liquid sugar, saccharides such as sorbitol and the like, xanthan gum and the like, in addition to the above-mentioned various compounds, are used. Thickeners and the like may be used, but should be such that the fluidity of the composition is maintained. It is also possible to use organic acid salts such as sodium citrate to further enhance the foaming property. Furthermore, fragrances and colorants can be used as desired.

The foamable emulsified oil / fat composition according to the present invention as described above can be produced, for example, as follows. First, add water-soluble emulsifier, processed chicken egg, whey protein, processed starch or organic acid salt such as sodium citrate, if necessary, into water phase such as water, sorbitol, liquid sugar, etc., and add with stirring. Warm and use this as the aqueous phase. On the other hand, edible oils and fats, oil-soluble emulsifiers such as saturated fatty acid monoglycerides or, if necessary, colorants and fragrances are added and mixed, and the mixture is heated and dissolved to form an oil phase portion. While stirring the aqueous phase portion, the oil phase portion is slowly added to this to emulsify, and further cooled with stirring to obtain a foamable emulsified oil / fat composition.

[0038]

[Examples] The present invention will be described in more detail below with reference to Examples, Comparative Examples, and test examples using them.
The present invention is not limited to these examples and test examples.

(Examples 1 to 15) With the formulations shown in Tables 1 to 3, foamable emulsified oil and fat compositions were prepared according to the above-mentioned production method.

[0040]

[Table 1]

[0041]

[Table 2]

[0042]

[Table 3]

(Comparative Examples 1 to 5) With the formulations shown in Table 4, foamable emulsified oil and fat compositions were prepared according to the above-mentioned production method.

[0044]

[Table 4]

(Test Example 1) Using the foamable emulsified oil / fat compositions of Examples 1 to 15 and Comparative Examples 1 to 5 obtained as described above, the following composition and conditions were used. The sponge cake was baked and evaluated.

[0046] Blend flour 300 g (heat treatment product 1.5g egg yolk) whole egg 390g sand sugar 330g foamable emulsified fat and oil composition 45g water 45g baking powder 3 g (whey protein 0.5g)

[0047] Article reviews 5 whole eggs in the coat Hobart mixer, sugar, foaming emulsified oil composition and filled with water, and mixed for 1 minute at low speed with a wire Whittier par. What was passed through a sieve with soft flour and baking powder was added thereto, and mixed at a low speed for 30 seconds. Then whip at medium speed to give a dough specific gravity of 0.
Whip until it reached 46. 350 g of the obtained dough was sampled in a No. 6 round mold and baked in an oven at 170 ° C. for 35 minutes to prepare a sponge cake. When the cake was evaluated, the results of Table 5 to Table 7 and Table 8 to Table 9 were obtained.

[0048]

[Table 5]

[0049]

[Table 6]

[0050]

[Table 7]

[0051]

[Table 8]

[0052]

[Table 9]

(Examples 16 to 25) Foaming emulsified oil and fat compositions were prepared according to the above-mentioned production methods by the formulations shown in Tables 10 to 11, and the viscosity at 20 ° C was measured by a Visco tester. .

[0054]

[Table 10]

[0055]

[Table 11]

Comparative Examples 6 to 9 Using the formulations shown in Table 12, foamable emulsified oil and fat compositions were prepared according to the above-mentioned manufacturing method, and the viscosity at 20 ° C. was measured with a Visco tester.

[0057]

[Table 12]

(Test Example 2) Using the foamable emulsified oil and fat compositions of Examples 16 to 25 and Comparative Examples 6 to 9 obtained as described above, the following composition and conditions were used. The sponge cake was baked and evaluated.

[0059] Blend flour 300g whole eggs 390g sand sugar 300g foaming emulsified oil and fat composition 45g water 45g baking powder 3g

[0060] Article reviews 5 whole eggs in the coat Hobart mixer enter sugar, foaming emulsified oil composition and the water and mixed for 1 minute at low speed with a wire Whittier par. What was passed through a sieve with soft flour and baking powder was added thereto, and mixed at a low speed for 30 seconds. Then whip at medium speed to give a dough specific gravity of 0.
Whip until it reached 46. 350 g of the obtained dough was placed in a No. 6 round mold and baked in an oven at 170 ° C. for 35 minutes to produce a sponge cake. When the dispersibility or workability of the foamable emulsified oil and fat in the cake production and the cake were evaluated, the results shown in Table 4, Table 5 and Table 6 were obtained.

[0061]

[Table 13]

[0062]

[Table 14]

[0063]

[Table 15]

[0064]

As is clear from the results of Tables 5 to 7 and 8 to 9, the use of the foamable emulsified oil / fat composition containing the processed chicken egg of the present invention removes the kettle. It is possible to make difficult and large cakes. Moreover, this effect can be realized by blending the processed chicken egg, whey protein, modified starch, etc. in the foamable emulsified oil / fat composition. If added, little effect can be expected.

Further, as is clear from the results of Table 13, Table 14 and Table 15, by using the foamable emulsified oil / fat composition having flowability, which contains the whey protein of the present invention, cake production It is possible to improve the workability at the time and manufacture a high-quality cake.

Claims (9)

[Claims] 1. A processed egg is prepared in an amount of 0.1 parts by weight per 100 parts by weight of the composition.
5 to 10 parts by weight of an oil-in-water type foamable emulsified oil and fat composition. 2. The foamable emulsified oil / fat composition according to claim 1, wherein the processed chicken eggs are one or two selected from whole eggs or egg yolk treated with an enzyme and heat treated ones. 3. Whey protein is contained in an amount of 0.3 to 5 parts by weight per 100 parts by weight of the composition.
Alternatively, the foamable emulsified oil / fat composition according to claim 2. 4. An oil-in-water type foamable emulsified oil / fat composition containing 0.3 to 5 parts by weight of whey protein per 100 parts by weight of the composition, and having fluidity. 5. The foamable emulsified oil / fat composition according to claim 3, wherein the whey protein is a whey protein concentrate. 6. An emulsifier containing one or more selected from glycerin fatty acid ester, organic acid glycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and lecithin,
An oil-in-water type foamable emulsified oil / fat composition containing one or two kinds selected from processed chicken egg and whey protein. 7. The processed hen's egg is one or two selected from whole egg or egg yolk treated with enzyme, and heat treated egg, and the content thereof is 0.5 in 100 parts by weight of the composition. The foamable emulsified oil and fat composition according to claim 6, which is from 10 to 10 parts by weight. 8. The whey protein is a whey protein concentrate and its content is 0.3 per 100 parts by weight of the composition.
The foamable emulsified oil / fat composition according to claim 6 or 7, which is -5 parts by weight. 9. The modified starch is added to 100 parts by weight of the composition.
The foamable emulsified oil / fat composition according to claim 6, 7 or 8 containing 5 to 10 parts by weight.