JPS59166030A - Production of sponge cake - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a sponge cake, and more specifically, a method for producing a sponge cake that utilizes the original flavor of Lisbondi cake and has a moist texture using an all-in mix. It concerns a new method that makes it possible.

Sponge cakes are generally made by mixing and aerating a dough made of sugar, eggs, water, flour, etc., and then baking it, but recently, to improve the taste and texture and give it a moist texture, oils and fats have been added. The addition of is being considered.

When making a sponge cake, the timing of mixing the above-mentioned additives is one of the major factors that determines the quality of the product. That is, it has been thought that the mixture of flour, fats and oils, eggs and sugar inhibits the air permeability of the dough, and the method of mixing flour and fats and oils has been used sparingly for some time.

The sponge cake manufacturing methods developed in 1 include the after-flour method, in which sugar and eggs are mixed and aerated first, and then flour is added and baked;
There is an all-in mix method in which eggs and flour are mixed at the same time, aerated, and baked. On the other hand, there are two ways to add fats and oils: the after-flour method, in which sugar and eggs are mixed together with a foaming agent for cakes before aeration; In the all-in-mix method, foaming oils and fats are added to sugar, eggs, and flour before aeration.

The foaming agent for cakes mentioned here is, for example, monocrystalline 1-' such as Ryo-l-Ester 5PJ (manufactured by Ryoto Co., Ltd.) mixed with sugar ester and other emulsifiers. The basic structure is a foaming agent for cakes such as ``Hylofty'' (manufactured by Kao Soap) and ``Whipping Oil'' (manufactured by Ryoto Co., Ltd.), and an emulsifier is used to convert fats and oils into an oil-in-water type (0/W). ) This refers to what is held in the emulsion mold.These foaming agents or foaming oils and fats for cakes have the function of stabilizing the foam-containing structure after aerating the sponge cake batter, and are used in all-in mixes. enables the production of sponge cake by the method.On the other hand,
As mentioned above, foaming agents or foaming oils and fats for cakes have emulsifiers as their main ingredients, and sponge cakes made using these agents can cause unpleasant sensations such as a strong emulsifier odor, the flavor of eggs being erased, and an unpleasant sweet taste remaining. and spoil the original flavor of the sponge cake. However, the after-flour method, which does not use foaming agents or foaming oils or fats, or uses a reduced amount, requires a great deal of craftsmanship as it involves determining the timing of adding flour and oils while checking the condition of the dough each time. It has the disadvantage of poor workability.

Therefore, there is a strong desire in the industry for a method for making sponge cakes using an all-in mix without using cake foaming agents or foaming oils or other emulsifiers as main ingredients.

The present inventors are well aware of the advantages and disadvantages of such emulsifier-based cake foaming agents or foaming fats and oils, and have developed a method that does not use such emulsifiers or reduces the amount of emulsifiers used]j
As a result of investigating various ways to make sponge cake using an all-in mix in a small amount, we found that the protein in the flour inhibits the air content of the dough, and created a mixture of sludged oil, water, and cyclodextrin. It was discovered that this hardly inhibits the air content of the fabric, leading to the present invention.

That is, the present invention (in a method for producing a sponge cake in which eggs, sugar, flour, and fats and oils are simultaneously mixed and aerated, and then baked, has a kumbak content of 5% by weight as flour).
Use flour and/or starch blended as follows, with 30 to 80% by weight of oil and fat, 1 part of water.
Characterized by using a mixture mixture whose main ingredients are 5 to 60% by weight of cyclodextone and 1 to 10% by weight of cyclodextone.2) A moist yet moist food that brings out the original flavor of the sponge cake. The gist of the invention is a method for producing a sponge cake with a texture. The oils and fats used in the present invention may be natural oils, river fats, baku oils, or mixtures thereof, but preferably have an ID of 40"C or less. has a melting point and a carbon number of 4 to 8
It is best to use one that does not contain a large amount of A-class fatty acids (fatty acid strength). Ingredients other than ljA compound hydrate, water, and cyclodegis 1-1 non in Mizumoto "Su" are not particularly limited, but representative ones include oil bath fragrance, water bath fragrance 1, Chocolates, cocoas, oil and fat products, dairy products, milk, fermented foods, modified oils and fats, eggs and egg processed products, gardening foods, seasoning foods 4, vegetables, naso-n, seaweed and seaweed processed products, meat and processed meat products.

Cyclodextrin is a cyclic oligosaccharide homologue also called shardin dextrin or cycloamylose, and is completely different from milk dextrin. The present invention [the cyclodextrin used here is starch G-co/kuti-IJ (naC1, ]l-old) E3)
Microcosococcus (Mco-croc)
Crabs produced by the action of a type of amylase produced by the genus Occhus (Occus spp.) or those produced by the same method are fine, and insufficiently purified cyclodextrin has an unpleasant taste of starch, so it should be moderately purified. It is preferable to use one that has been subjected to As a guideline for purification, if the impurities other than cyclodex1-1non by the culcoamylase method are 0.3% by weight or less,
It is tasteless and odorless and does not affect the flavor of the sponge cake. In this case, impurities include starch, acyclic dex-1-phosphorus, sugars, and the like.

Since the zychlodextrin used in the present invention is insoluble in fats and oils, it must be dissolved and dispersed in water before use.

Water is used in a range of 15 to 60% by weight. The upper and lower limits of the oil and fat content in the mixed kneaded product may be determined by considering the stability of the mixed kneaded product, and are preferably 30 to 80% by weight.

Zyclodex-1-phosphorus is used in an amount of 1 to 10% by weight. When the amount is less than this range, the mixed kneaded product tends to become unstable, and on the other hand, when it is more than this range, the viscosity of the mixed kneaded product increases, making it difficult to disperse it uniformly in the dough.

The amount of the mixed kneaded product of the present invention is not limited to the following, but is 10 to 10% of the flour and/or starch.
150% by weight is preferred.

The flour and/or starch used in the present invention is selected from wheat starch, corn starch, potato starch, soft flour, medium flour, strong flour, etc., and is blended so that the protein content is 5% by weight or less.

Strong flour is normal flour obtained from hard wheat.
It typically contains 11-15% protein by weight. All-purpose flour may be conventional flour obtained from medium-quality wheat and typically contains 8-10% protein by weight. Cake flour can be regular flour obtained from soft wheat, and is generally 7
Contains ~10% protein by weight. Wheat starch can be made by removing gluten from wheat flour in the usual way.
Generally contains 0.4-1.5% protein by weight. Corn starch may be obtained by conventional methods and generally contains 0.25 to 0.35 i% protein.

Potato starch may be obtained by a conventional method, and typical potato starch contains about 0.1% by weight of protein.

According to the present invention, it is now possible to manufacture sponge cakes using an all-in mix, which has conventionally been impossible without using emulsifier-based cake foaming agents or foaming fats and oils, without using any emulsifiers. This eliminates the flaws in the flavor and texture of sponge cakes made with foaming agents and foaming oils, such as the strong emulsifier, the removal of the flavor of eggs, and the residual unpleasant sweetness. It can be solved. Moreover, it goes without saying that a sponge cake with the same volume as when using a cake foaming agent or a foaming oil or fat can be obtained.

The reason why the present invention exhibits the above-mentioned remarkable effects is not necessarily obvious f)h. However, in the course of research leading to the present invention, it was confirmed that proteins in wheat flour somehow inhibited the air content of the egg and sugar mixed dough. Therefore, in this point, in the mixed dough of eggs, sugar, and flour made by all-in mix, the aeration is poor without a foaming agent for cakes. This is thought to be the reason why a method of mixing them was devised. Additionally, fats and oils generally have an antifoaming effect that destroys air-containing structures. The present inventors investigated the antifoaming effect of fats and oils of various shapes, but the problem could not be solved by simply making them into 0/W or W2O emulsions, and the problem was solved by combining fats and oils with water and zyclodex-1-phosphorus. Mixed mixture (
It has been found that rubbing results in almost no antifoaming effect.

As disclosed in Japanese Patent Application No. 56-143558, the mixture of oil, fat, water, and zycrotex l-phosphorus in the present invention has a continuous aqueous phase;
Although it is the same as type emulsion, in 0/'N IJ12 emulsion, emulsifiers such as monogly-based, spun-based, and sucrose fatty acid ester threads protect the oil droplet interface, and the mixed kneaded product of the present invention It is presumed that the clathrate compound of fat and oil and zyclodex-1-phosphorus protects the oil droplet interface, and it is thought that this difference in the state of the oil droplet interface is responsible for the difference in antifoaming effect.

The present invention will be described below with reference to Examples, but the present invention is not limited thereto.

In order to compare the defoaming effect of the mixed kneaded product of the present invention with other fats and oils or emulsified fats and oils, the air content of a mixture of eggs and sugar was evaluated without using wheat flour.

Example 1 Creation of 0 parts mixed kneaded oil Fat 49 parts (parts by weight, same hereinafter) Water
49 parts β-cyclodextrin 2 parts β-cyclodextrin (0.2% by weight of impurities other than cyclodextrin by glucoamylase method) 8 parts water was added to dissolve and disperse the mixture, 4 parts oil and fat were added, and a homomixer was added. The mixture was mixed and stirred for one portion. Next, 41 parts of water and 45 parts of oil and fat were added in the same container, and the mixture was further mixed and stirred for one portion to obtain a mixed kneaded product.

[Ding] Evaluation of air content of a mixture of fats and oils, eggs, and sugar Eggs 1
30f1. Mix 120.9% sugar, then mix 30.6F of the kneaded mixture obtained in
Type N-50) Set and wire whipper
The mixture was aerated for 15 minutes at medium speed.

Comparative Example 1 In preparing the sponge cake dough of Example 1, the same procedure as in Example 1 was carried out except that 15 g of salad oil and 15 fl of water were used instead of the mixed kneading material.

Comparative example 2'! In making the sponge cake batter in J1M Example 1,
Other than using 15g of salad oil instead of the mixed mixture,
It was operated in the same manner as in Example 1.

Comparative Example 3 In the preparation of the sponge cake dough of Example 1, OZW type emulsion with 50% oil content was used instead of the mixed kneaded product (0.48% of emulsifier such as monogly, spun, sucrose fatty acid ester, etc. was used as an emulsifier) ] The same procedure as in Example 1 was carried out except that 30 g was used.

Comparative Example 4 The same procedure as in Example 1 was carried out, except that 15 g of salad oil and 7.21 g of a cake foaming agent (Lyotoester S P ) were used instead of the mixed kneaded product in the preparation of the sponge cake dough of Example 1. operated.

Comparative Example 5 The same procedure as in Example 1 was carried out, except that 15 g of water was used instead of the mixed kneaded product in producing the sponge cake of Example 1.

Comparative Example 6 The sponge cake of Example 1 was prepared in the same manner as in Example 1, except that only whole eggs and sugar were used without using the kneaded mixture.

In order to evaluate the air content of the oil/fat, egg, and sugar mixtures obtained in Example 1 and Baboon Comparative Examples 1 to 6, the air content of each example is shown in Table 11.

As is clear from Table 1, salad oil and 10/l/ll
When a type emulsion is used, the amount of air it contains is small and its aeration properties are poor. On the other hand, when the mixed kneaded product of the present invention is used, the amount of air content is almost the same as when a foaming agent for cake is used or when no oil or fat is added, and the air content is hardly inhibited. I understand that.

Next, in order to evaluate the effect of using the wheat flour and/or starch blended to have a protein content of 5% by weight or less according to the present invention, the air permeability of the dough mixed with eggs, sugar, and wheat flour was evaluated.

Example 2 (Created by Subonzukegino) 150g of chicken eggs, 150g of sugar, 20g of water and 50g of soft flour
f, mix wheat starch 501 and hover Ill:fl
The mixture was set in a u-mixer C type 1'J-50) and aerated with a wire whipper at medium speed to obtain a sponge cake batter. This dough was placed in a sponge cake baking mold with a diameter of 21 cnr and baked in an oven adjusted to 170°C for 30 minutes to obtain a sponge cake.

In making the sponge cake in Example 2, 25% of soft flour
A sponge cake was obtained in the same manner as in Example 2 except that 75 g of wheat starch was used.

Example 4 A sponge cake was obtained in the same manner as in Example 2, except that 100 g of wheat starch was used instead of soft flour in the preparation of the sponge cake of 'ff7m Example 2.

Ratio 1 Bite Example 7 Example 2 except that 100g of soft flour was used instead of wheat starch in making the sponge cake of Example 2.
A sponge cake was obtained in the same manner.

Comparative Example 8 In the preparation of the sponge cake of Comparative Example 4, the cake base, packaging agent (Lyotoester S 1), ) 8. '4
A sponge cake was obtained in the same manner as in Comparative Example 4 except that g was used in combination.

The air content of the "Tasufu" Kunshi cake dough obtained in Examples 2 to 4 and Comparative Examples 7 to 8 was evaluated by the dough specific gravity, and the degree of swelling of the sponge cake was evaluated using a specific volume C trowel, and the results are shown in Table 2.
It was shown to.

As is clear from Table 2, if the protein content of flour and/or starch exceeds 5% by weight, the dough will have poor moisture content and a voluminous sponge cake unless a cake foaming agent is used. In contrast,
Wheat flour with a protein content of 5% by weight or less as in the present invention and/or
Alternatively, by using starch, it is possible to obtain a voluminous sponge cake without using a cake whipping agent. Furthermore, since the sponge cake according to the present invention does not use an emulsifier, it does not have the unpleasant taste peculiar to emulsifiers.

Finally, the cake batter and product characteristics of the sponge cake to which oil and fat were added were observed.

Example 5 150g of eggs - 1.50g of sugar! , soft flour 50F, wheat starch 50. f and 30.6 g of the kneaded mixture obtained in [T] of Example 1, set in a Hover 1 mixer (type N-50), and aerated for 15 minutes at medium speed with a wire whipper. A sponge cake batter was obtained. This dough was baked in the same manner as in Example 2 to obtain a sponge cake.

Comparative Example 9 A sponge cake was obtained in the same manner as in Example 5, except that 15 fl of salad oil and 15 g of water were used instead of the mixed kneaded product.

Comparative Example 10 In making the sponge cake of Example 5, 30 g of ○/Vl/ type emulsion with 50% oil content (same as ○/W 5 emulsion of Comparative Example 3) was used instead of the mixed kneaded product.
A sponge cake was obtained in the same manner as in Example 5 except that .

Comparative Example 11 In making the sponge cake of Example 5, only 1'OOg of soft flour was used as the flour, and the kneaded mixture was prepared in a kiln! 1 lli foaming oil (Hyloftino 15g, water 1
A sponge cake was obtained in the same manner as in Example 5 except that 5 g was used.

Table 3 shows the evaluation results of the sponge cakes to which the fats and oils obtained in Example 5 and Comparative Examples 9 to 11 were added.

As is clear from Table 3, according to the present invention, a voluminous sponge cake can be obtained using an all-in mix without using a foaming agent for cakes mainly consisting of emulsifiers or foaming oils and fats.

As mentioned above, the present invention makes it possible to produce a sponge cake with a moist texture while utilizing the original flavor of the sponge cake using an all-in mix with excellent workability, which is superior to the conventional technology. The area is outstanding.

Patent applicant Kanebuchi Kagaku Kogyo Co., Ltd. Procedural amendment (Own ship September 30, 1981 Kazuo Wakasugi, Commissioner of the Patent Office 1, Indication of the case 1983 Patent application No. 396133 2, Name of the invention Sponge cake Manufacturing method for
) Representative of Kanebuchi Chemical Industry Co., Ltd. Representative Director Takashi 1)
4, Agent address: 5th floor, Daisan Building, 3-2-4 Nishitenma, Kita-ku, Osaka
(■530) Name (7682) Patent attorney Kenji Itami Telephone (06)
) 365-9078 Page 21 of the specification, approximately in the center of "Table 3""Wheat flour and/or
We will correct the numerical value in the column "Or protein content of starch" as follows: (1) Correct r8.3j in Comparative Example 9 to (4,6).

(2) Correct i and 3J in Comparative Example 10 to (4, 6).

that's all

Claims (1)

[Claims] 1. Simultaneously mixing eggs, sugar, flour, and fats and oils,
In the method for producing a sponge cake that is aerated and then baked, wheat flour and/or starch blended so that the protein content is 5% by weight or less is used, and the fats and oils are 30 to 80% by weight of oil and 15% of water. A method for producing a sponge cake, characterized by using a kneaded mixture whose main components are ~60% by weight and 921~10% by weight of cyclodext. 2. The manufacturing method according to claim 1, in which wheat flour and/or starch is selected from wheat starch, cornstarch, potato starch, soft flour, medium flour, and strong flour.