JPH0655104B2 - Egg white cake composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an egg white cake composition, and more specifically, egg white alone or a mixture of whole egg and egg white is used as a constituent thereof. 30 minutes for flour
% Sponge cakes produced below.

The main ingredients of sponge cake are flour, sugar, egg ingredients,
A confectionery product obtained by preparing a bubble-containing butter dough using water and fats and oils and baking it.

Consumer preferences have become more sophisticated and diversified in recent years. This tendency is remarkable also in the field of cakes, and the present invention provides a method for achieving this object.

That is, the cake presented by the present invention becomes a foam-containing baked product having a desirable texture peculiar to the cake even when the egg yolk, which is considered to be deeply involved in the foamability as a main component of the conventional sponge cake, is excluded. It is a thing.

[Conventional technology and problems]

The role of the egg yolk component in cake making is important, and it is difficult to obtain a product in a uniform puffed state by the usual cake making method, if this is excluded. It is not impossible to reduce the specific gravity of the cake dough and improve the floating of the product after baking if egg yolk is not present if a method of strengthening the mixing to increase the foaming power is taken, but such a preparation method Then, the gluten of flour comes out and the texture deteriorates.

For this reason, it has not been attempted to produce a sponge cake using only egg white, but it has not been generally accepted.

However, as a feature of egg white cake, since egg yolk is not used, it is possible to obtain a cake with no yellowness or a bright color by adding other coloring components, and the cholesterol content contained in a large amount in the yolk. It can be reduced, and egg white, which is a lower cost material than egg yolk, can be strengthened.

[Means for solving problems]

The inventors of the present invention have conducted intensive studies on egg white cake. However, by using a low HLB sucrose sugar fatty acid ester whose constituent fatty acid is an unsaturated fatty acid as a raw material, a very good texture is obtained. The present invention was completed by discovering that a uniform foamed textured fired product unique to the sponge cake can be obtained by carrying out the firing.

That is, an object of the present invention is to provide an egg white cake composition characterized by containing a low HLB sucrose unsaturated fatty acid ester.

The sucrose sugar fatty acid ester used in the present invention is obtained by esterifying an unsaturated fatty acid with sucrose. Sucrose sugar fatty acid ester is widely used as an emulsifier for foods, and is a mixture of sucrose fatty acid monoester substitution products and octa substitution products as constituent components.

The low HLB sucrose unsaturated fatty acid ester used in the present invention is an HLB of 3 or less and a monoester component of 20% or less. Examples of unsaturated fatty acid components include oleic acid, palmitooleic acid, linoleic acid, linoleic acid, and elaidic acid.

This type of sucrose fatty acid ester is fluid or semi-fluid at room temperature.

Further, it is not known per se that this type of sucrose fatty acid ester is used for cake confectionery, and when it is added to a less common confectionery such as an egg white cake composition, it is like the present invention. It is not known that there is any improvement effect.

The method for producing the egg white cake composition of the present invention is not limited to any special one.

In the industrial production method of sponge cake, a so-called all-in-one mix method is often adopted, in which case an emulsifier composition known as a foaming agent, for example, sucrose fatty acid ester and glycerin monofatty acid ester is used as a polyhydric alcohol such as sorbitol. In addition, a foaming agent for confectionery (Lyotoester SP (trademark), manufactured by Mitsubishi Kasei Co., Ltd.) that is a water-soluble compounding agent is used, or a large amount of a similar food-use emulsifier is contained. A foamable emulsified oil / fat composition obtained by emulsifying edible oil / fat is used.

The egg white cake composition of the present invention is mixed with such a foaming agent as raw materials such as flour, sugar, fats and water, and egg white and optionally whole eggs, which are the characteristics of the present invention, and whipped with a mixer for cake. By doing so, a foam-containing dough necessary for baking can be obtained, and can be obtained by heating and baking the dough according to a usual production method.

As the manufacturing method, in addition to the all-in-one-mix method, a separate method, a post-insertion method, and the like can be used, but the essential requirement for obtaining the egg white cake composition of the present invention is that the egg white is a material. The above-mentioned low HLB sucrose unsaturated fatty acid ester is to be mixed at the same time. Low H, an essential ingredient
LB sucrose unsaturated fatty acid ester must be added in the range of 0.1% to 5% to the egg white in the dough, 0.3% to
The addition range of 2% is preferable. If the amount added is less than the above range, no sufficient effect is observed, and if the amount exceeds the above range, the flavor becomes unacceptable.

The other ingredients may be in the so-called sponge cake formulation range, usually 50 to 15 egg components per 100 parts of flour.
Examples include 0 part, 50 to 150 parts of sugar, and 30 parts or less of oil and fat.

The addition of the low HLB sucrose unsaturated fatty acid ester, which is essential for achieving the purpose, may be carried out separately from other raw materials during the preparation of the dough, and other ingredients, particularly the sucrose unsaturated unsaturated sugar used in the present invention, may be used. Since the fatty acid ester has good oil solubility, it may be added in advance to the fat and oil component.

When the low HLB sucrose unsaturated fatty acid ester is not used, the specific gravity of the cake dough does not become low, so the volume after baking becomes insufficient and the floating becomes poor, and the baked product has a stale structure. , It has a heavier texture than a normal cake containing egg yolk, and it does not give a moisturizing mouthfeel,
The texture becomes extremely inferior.

〔Example〕

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Example 1 Flour 100 in the egg white cake formulation shown in Table 1
0.4 parts per part of sucrose oleate (HLB1)
Egg white cake was prepared by adding Lyoto-Chieuger ester φ-170 (trademark), manufactured by Mitsubishi Kasei Kogyo Co., Ltd.

The dough was prepared by the following procedure using a Hobart mixer.
First, mix the foaming agent and sugar at low and medium speeds for 30 seconds each, then add the salad oil and sucrose oleate at the same time, mix at medium speed for 1 minute, and finally add egg white, flour and water at low speed. After mixing for 30 minutes, a dough was obtained by mixing at medium speed for 6 minutes. The specific gravity of the obtained dough is shown in Table-2.

Examples 2 and 3 The addition amount of sucrose oleate was adjusted to the amount of flour.
A dough was obtained in the same manner as in Example 1 except that 0.8% and 1.2% were used. The specific gravity of the dough is shown in Table-2.

The dough was baked into a cake, and the height was compared and the texture was evaluated. The results are shown in Table-3.

Example 4 Sucrose sugar fatty acid ester is replaced with sucrose linoleic acid ester (H
A dough was prepared and fired in the same manner as in Example 2 except that LB1 equivalent, LIHOTO SHUGER ESTER LN-170 (trademark) manufactured by Mitsubishi Kasei Co., Ltd. was used. The specific gravity of the dough and the evaluation of the baked product are shown in Table-2 and Table-3, respectively.

Comparative Example 1 A cake dough was prepared in the same manner as in Example 1 except that the low HLB sucrose unsaturated fatty acid ester was not added. The specific gravity of the dough is shown in Table-2.

Further, the dough was baked into a cake, and the heights were compared and the texture was evaluated. The results are shown in Table-3.

Comparative Examples 2 to 4 The types of sucrose fatty acid ester are sucrose stearic acid ester (equivalent to HLB1, manufactured by Mitsubishi Kasei Kogyo Co., Ltd., Lyoto Syuger Ester S-170 (trademark)), sucrose lauric acid ester (HLB1). Equivalent, Mitsubishi Kasei Co., Ltd.
Manufactured by Lyotose Yuger Ester L-195 (trademark)
And sucrose oleate (equivalent to HLB15, manufactured by Mitsubishi Kasei Co., Ltd., Lyotosyuger ester φ-1)
A cake dough was prepared and the specific gravity thereof was measured in the same manner as in Example 2 except that it was 570 (trademark)). In addition, the height of the cakes after baking and the texture were evaluated. The results are
2 and Table 3 respectively.

(Effect of the invention) The egg white cake composition of the present invention has a soft texture with uniform bubbles throughout, and the egg yolk content is low or does not contain so that the color of the cake is low in cholesterol. It can be colored white to your liking.

Claims (1)

[Claims] 1. A cake-like composition comprising egg white fortified or egg white alone as an egg component, which comprises a sucrose unsaturated fatty acid ester having an HLB of 3 or less.