JPH11313600A - Foamable emulsified fat-and-oil composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition capable of stably mass-producing voluminous cakes seldom causing mold detachment, by emulsifying, oil-in-water type fashion, a composition essentially comprising edible fat-and-oil, a specific emulsifier, ethanol, and a saccharide. SOLUTION: This foamable composition is obtained by emulsifying, oil-in- water type fashion, a composition essentially comprising (A) pref. 10-30 pts.wt., based on 100 pts.wt. of the final foamable composition, of edible fat-and-oil such as soybean oil, (B) an emulsifier comprising pref. 4-11 pts.wt. of a glycerol fatty acid ester except organic acid glycerol fatty acid esters, pref. 0.5-2 pts.wt. of a sorbitan fatty acid ester, pref. 0.5-5 pts.wt. of a propylene glycol fatty acid ester and pref. 1-4 pts.wt. of a sucrose fatty acid ester, (C) pref. 0.5-4 pts.wt. of ethanol and (D) pref. 10-50 pts.wt. of a saccharide such as isomerized syrup, and preferably furthermore, containing (E) 6-15 pts.wt. of modified starch beginning to swell at >=75 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a sponge cake,
In the production of cakes (hereinafter referred to as "cakes") such as snack cakes, chiffon cakes, half-baked confectioneries, steamed cakes, bushes, roll cakes, etc., not only the foaming property of the dough or the stability of the dough, but also the volume The present invention relates to a foamable emulsified oil / fat composition capable of producing a cake having a large value and almost no dropping in a kettle.

[0002]

2. Description of the Related Art Conventional foamable emulsified fats and oils compositions are used in combination with emulsifiers such as glycerin fatty acid ester, propylene glycol fatty acid ester and sucrose fatty acid ester, and are emulsified in oil-in-water with edible oil and fat and saccharides such as sorbitol. It was done. This is used for the production of cakes, so that a so-called all-in-mix production method is possible, and excellent foaming properties, emulsifying properties and dough stability are imparted to the cake dough. For this reason, cakes can be stably mass-produced by using the conventional foamable emulsified oil / fat composition under the usual cake dough composition and conditions. On the other hand, cakes with a very large amount of egg, water and fat added, or cakes with a very light (small) dough density, such as chiffon cakes and bushes, use conventional foaming emulsified fats and oils. When the composition is used, the emulsifiability and stability of the dough are reduced, and mass production cannot be stably carried out. In addition, the cake is dropped into the kettle and the quality is greatly reduced. The term "pot dropping" as used herein refers to a phenomenon in which the central portion of the cake drops significantly after baking and is dented, and significantly reduces the quality.

[0003] On the other hand, cakes produced by a so-called separate method or a separate method, which do not use a foamable emulsified oil or fat composition, are cakes having a very large amount of eggs and a large amount of water as described above, or cakes. Even cakes with a very light (small) dough specific gravity, such as cakes and busses, have almost no pot dropping phenomena observed in conventional foaming emulsified fats and oils compositions, and good quality products can be obtained. Cannot be mass-produced.

[0004]

SUMMARY OF THE INVENTION In view of the above situation, the present invention provides a foamable emulsified oil / fat composition capable of stably mass-producing cakes having a large volume and hardly causing dropping in a kettle. Things.

[0005]

Means for Solving the Problems The present inventors have made intensive studies to achieve the above object, and as a result, completed the present invention. More specifically, in the conventional foaming emulsified oil / fat composition, dough is stabilized by using a large amount of an emulsifier such as glycerin fatty acid ester and sucrose fatty acid ester, and the foaming power is improved. In other words, the emulsifier has protected the air bubbles (egg foam) of the egg and significantly improved the dough stability.

However, as a result of improving the stability of the dough by protecting the egg foam with the emulsifier, it has been found that the heat denaturation of the egg protein is suppressed and the falling of the cake is promoted, thereby reducing the volume. Was. Therefore, as a result of intensive research, after suppressing the use of emulsifiers as much as possible, selecting an emulsifier that does not suppress heat denaturation of egg protein, finding the optimal emulsifier composition and blending ratio that can maintain the foaming power, The present invention has been completed.

Furthermore, in this case, it has been found that by blending ethanol and a modified starch, preferably a modified starch which starts to swell at a temperature of 75 ° C. or more, the falling of the cake in the kettle can be further suppressed and the volume can be increased. . Therefore, glycerin fatty acid ester excluding organic acid glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester are blended in a specific ratio as an emulsifier, and ethanol, sugars, and preferably modified starch are blended in the present invention. According to such a foamable emulsified oil / fat composition, cakes having a large volume and hardly falling into a kettle can be obtained while maintaining good foamability and stability of the dough.

That is, a first aspect of the present invention is to provide an edible oil and fat, an emulsifier,
It contains ethanol and saccharides as essential components, and contains glycerin fatty acid ester except organic acid glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester as emulsifiers, and is emulsified in oil-in-water type. The present invention relates to a foamable emulsified fat / oil composition.

In a preferred embodiment, the composition 100
10 to 30 parts by weight of edible oil / fat, glycerin fatty acid ester 4 to 4 parts by weight excluding organic acid glycerin fatty acid ester
11 parts by weight, sorbitan fatty acid ester 0.5-2 parts by weight, propylene glycol fatty acid ester 0.5-5 parts by weight, sucrose fatty acid ester 1-4 parts by weight, ethanol 0.5-4 parts by weight, sugar 10-50 parts by weight The present invention relates to a foamable emulsified oil / fat composition containing a part as an essential component.

[0010] The second aspect of the present invention relates to a foamable emulsified oil / fat composition further comprising a processed starch.
A preferred embodiment relates to a foamable emulsified oil / fat composition containing 6 to 15 parts by weight of a modified starch per 100 parts by weight of the composition. As a further preferred embodiment, the present invention relates to a foamable emulsified oil / fat composition, wherein the processed starch starts to swell at a temperature of 75 ° C or higher.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. Edible oils and fats used in the foamable emulsified oil and fat composition of the present invention are preferably oils and fats which are liquid at 10 ° C. or lower. For example, soybean oil, corn oil, rapeseed oil, cottonseed oil, olive oil and the like can be used. The amount of the edible oil / fat is preferably 10 to 30 parts by weight based on 100 parts by weight of the composition. If the amount is less than 10 parts by weight, the composition may not be satisfactory. If the amount is too small, the emulsifier may be lumped. On the other hand, if the amount is more than 30 parts by weight, the emulsification stability of the composition may be deteriorated, and oil separation may occur. And other problems may occur.

The glycerin fatty acid ester used in the present invention is one or more selected from monoglycerides and polyglycerin fatty acid esters excluding organic acid glycerin fatty acid esters. It is preferable to use a monoglyceride of a saturated fatty acid having 16 to 22 and / or an unsaturated fatty acid having 18 to 22 carbon atoms. The polyglycerin fatty acid ester has a degree of polymerization of 2 to 10.
It is preferred to use The amount of the glycerin fatty acid ester to be used is preferably 4 to 11 parts by weight based on 100 parts by weight of the composition. If the amount is less than 4 parts by weight, the foaming properties of the cake dough may be reduced. On the other hand, if the amount is more than 11 parts by weight, an emulsifier-derived astringent taste and a soapy odor appear, impairing the flavor of cakes. There is fear. The organic acid glycerin fatty acid ester is included in the glycerin fatty acid ester, but is generally unsuitable for the present invention because of its high reactivity with egg protein and a strong tendency to suppress heat denaturation of egg protein.

As the sorbitan fatty acid ester used in the present invention, it is preferable to use a sorbitan fatty acid ester of a saturated fatty acid having 16 to 18 carbon atoms as a constituent fatty acid. The amount of the sorbitan fatty acid ester to be used is preferably 0.5 to 2 parts by weight based on 100 parts by weight of the composition. If the amount is less than 0.5 parts by weight, the stability of the cakes may be reduced, and the effect of preventing the cakes from falling into the pot may not be obtained satisfactorily. There is a risk that the flavor of the cakes will be impaired.

As the propylene glycol fatty acid ester used in the present invention, it is preferable to use a propylene glycol fatty acid ester of a saturated fatty acid having 16 to 22 carbon atoms as a constituent fatty acid. The amount of the propylene glycol fatty acid ester to be used is preferably 0.5 to 5 parts by weight based on 100 parts by weight of the composition. If the amount is less than 0.5 part by weight, the stability of the cake dough may be remarkably reduced.
If the amount is more than the weight part, an astringent taste may be generated and the flavor of cakes may be impaired.

The sucrose fatty acid ester used in the present invention is preferably a sucrose fatty acid ester of a saturated fatty acid having 16 to 22 carbon atoms and / or an unsaturated fatty acid having 18 to 22 carbon atoms. The amount of the sucrose fatty acid ester used is preferably 1 to 4 parts by weight based on 100 parts by weight of the composition. If the amount of the sucrose fatty acid ester is less than 1 part by weight, not only does the stability of the composition decrease, but also the foaming properties and stability of the cake dough may decrease. There is a risk that the flavor will come out and spoil the flavor of the cakes.

In the present invention, emulsifiers other than the above-mentioned glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester can also be used. However, even in that case, use of an emulsifier that suppresses heat denaturation of the egg protein is not suitable because of high reactivity with the egg protein.

The ethanol used in the present invention is a pure product,
It can be used irrespective of the purity of the preparation. Further, alcoholic beverages containing ethanol, that is, sake, Western liquor, shochu and the like can be used instead of ethanol. The amount of addition is preferably 0.5 to 4 parts by weight based on 100 parts by weight of the composition. The amount of 0.5 to 4 parts by weight is the amount added as a pure ethanol product, and when a formulation, alcoholic beverage, or the like is used, the ethanol content is 0.1% in 100 parts by weight of the composition.
It is necessary to adjust the addition amount so as to be 5 to 4 parts by weight. If the amount of ethanol is less than 0.5 part by weight, the effect cannot be satisfactorily exhibited. .

The saccharide used in the present invention is an isomerized liquid sugar,
Sorbitol, starch syrup, oligosaccharide, trehalose, erythritol, xylitol, starch saccharified, reduced oligosaccharide,
Any saccharides such as reduced starch saccharified matter, reduced starch syrup, lactose, reduced lactose, honey, brown sugar, fructose, etc. can be used regardless of liquid or powder, but preferably sorbitol, starch syrup, oligosaccharide, reduced starch saccharified substance, starch And saccharified products. About the addition amount,
The amount is preferably 10 to 50 parts by weight based on 100 parts by weight of the composition.
If the added amount of the saccharide is less than 10 parts by weight, the emulsifier liquid crystal may be insufficiently stabilized and the foaming power may change with time. If the amount is more than 50 parts by weight, emulsification cannot be satisfied,
Emulsification is destroyed and saccharides are separated, which may impair product properties.

The modified starch used in the present invention may be obtained by treating starch with an acid or alkali, crosslinking, emulsifier treatment, acetylation, hydroxypropyl etherification, or other chemical treatment; Those treated, enzymatic treatment with amylase or the like, dextrins, resistant starch, various substances such as indigestible dextrin, and the like. A processed starch which has an extremely high temperature for initiating the formation and which hardly ages the starch solution after heating is preferred. The used amount of the modified starch is preferably 6 to 15 parts by weight based on 100 parts by weight of the composition. If the amount is less than 6 parts by weight, the effect of the addition may not be sufficiently obtained, and may not contribute much to prevention of the falling of cakes, while if it is more than 15 parts by weight, the quality of the composition itself deteriorates, Workability may be impaired during the production of cakes.

The foamable emulsified oil / fat composition according to the present invention contains, in addition to the above-mentioned various compounds, cellulose and derivatives thereof, polydextrose, wheat bran, soy fiber,
Dietary fiber such as sweet potato fiber and apple fiber, polyhydric alcohols such as propylene glycol and glycerin, polysaccharides such as tamarind seed polysaccharide, thickening polysaccharides such as xanthan gum, locust bean gum and gellan gum, milk protein, wheat protein, blood protein and eggs Proteins such as proteins and their enzyme-treated products or acid-treated products, and salts such as sodium citrate, magnesium sulfate, and sodium hydrogen carbonate can be used. Further, a fragrance, a coloring agent, an antioxidant and the like can be used as appropriate.

[0021] The foamable emulsified fat / oil composition of the present invention can be produced, for example, as follows. First, a water-soluble emulsifier and a modified starch are added to an aqueous solution obtained by adding an ethanol preparation, saccharides such as sorbitol, etc. to water, and the mixture is heated with stirring to form an aqueous phase. On the other hand, an edible oil and fat are mixed with an oil-soluble emulsifier, a flavor, and the like, and heated and dissolved to form an oil phase. While the aqueous phase is being stirred, the oil phase is gradually added, and the mixture is emulsified into an oil-in-water type using an emulsifier such as a homomixer, and then cooled with stirring to obtain a foamable emulsified fat / oil composition.

The foamable emulsified oil / fat composition thus obtained varies depending on the type of cakes, but is used as a raw material for flour (meaning wheat flour, starch, rice flour, etc., excluding sugar, sugar, salt, etc.) 8 to 30 parts by weight, preferably 10 to 20 parts by weight, per 100 parts by weight can be kneaded into the dough for use.

[0023]

The present invention will be described in more detail with reference to the following Examples and Comparative Examples, but the present invention is not limited to these Examples. In the examples and comparative examples, all parts are based on weight. Examples 1 to 5 and Comparative Examples 1 to 2 According to the composition shown in Table 1, a water-soluble emulsifier and a modified starch were added to an aqueous solution obtained by adding a 50% ethanol preparation, saccharides such as sorbitol to water, and the mixture was stirred. The mixture was heated to 70 ° C., and this was used as an aqueous phase. On the other hand, an oil-soluble emulsifier was added to rapeseed oil, mixed, heated to 70 ° C. and dissolved to obtain an oil phase. While stirring the aqueous phase, the oil phase was gradually added, and the mixture was emulsified into an oil-in-water type using a homomixer, and further cooled to 55 ° C. with stirring to prepare a foamable emulsified fat / oil composition.

[0024]

[Table 1]

Examples 1 to 5 obtained as described above,
Using the foamable emulsified oil / fat compositions of Comparative Examples 1 and 2, sponge cakes were prepared and evaluated under the following composition and conditions. <Blending> Soft flour 1000g Whole egg 2200g Sugar 1200g Baking powder 10g Water 100g Fat (Rapeseed salad oil) 400g Foaming emulsified oil / fat composition 180g <Condition> Whole egg, sugar and foaming emulsified oil / fat composition in a 20 coat mixer The product, oils and fats were added, and mixed gently with a wire whipper at low speed. The flour and baking powder that had been passed through a sieve were added thereto, mixed lightly at a low speed, and then whipped at a high speed until the dough specific gravity reached 0.43.
450 g of the obtained dough was put into a No. 7 mold coated with release oil, and baked in an oven at 175 ° C. for 35 minutes.

The obtained sponge cake was sealed in a polyethylene bag and stored at room temperature for 2 days, and evaluated.
Was obtained.

[0027]

[Table 2]

As is clear from the results shown in Table 2, cakes having a large volume and hardly falling in the kettle could be obtained by the foamable emulsified fats and oils compositions of Examples 1 to 5.

[0029]

As an emulsifier, glycerin fatty acid esters except organic acid glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters,
According to the foamable emulsified fat / oil composition of the present invention in which a sucrose fatty acid ester is blended at a specific ratio and further blended with ethanol, saccharides, and preferably processed starch, cakes having a large volume and hardly falling into a kettle are obtained. Can be obtained.

Claims (5)

[Claims] 1. A glycerin fatty acid ester containing an edible oil / fat, an emulsifier, ethanol, and a saccharide as essential components, and excluding an organic acid glycerin fatty acid ester as an emulsifier.
A foamable emulsified oil / fat composition comprising a sorbitan fatty acid ester, a propylene glycol fatty acid ester, and a sucrose fatty acid ester, wherein the composition is emulsified in an oil-in-water type. 2. An edible oil or fat 10 to 100 parts by weight of the composition.
30 parts by weight, 4 to 11 parts by weight of glycerin fatty acid ester excluding organic acid glycerin fatty acid ester, 0.5 to 2 parts by weight of sorbitan fatty acid ester, 0.5 to 5 parts by weight of propylene glycol fatty acid ester, and 1 to 4 parts by weight of sucrose fatty acid ester Parts, 0.5 to 4 parts by weight of ethanol, sugar 10
The foamable emulsified oil / fat composition according to claim 1, comprising from 50 to 50 parts by weight as an essential component. 3. The foamable emulsified fat / oil composition according to claim 1, further comprising a modified starch. 4. The modified starch is used in an amount of 6 to 100 parts by weight of the composition.
The foamable emulsified oil / fat composition according to claim 3, which contains 15 parts by weight. 5. The modified starch which starts to swell at a temperature of 75 ° C. or higher.
A foamable emulsified oil / fat composition as described in the above.