JPS63258528A - 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] <Industrial Use Minute Hand> The present invention relates to a method for producing a sponge cake that can contain sufficient air, has a light texture, is soft, and has a good taste. .

<Conventional technology and its problems> Conventionally, sponge cakes are made using main ingredients such as egg wash, sugar, and flour, and auxiliary ingredients such as fats and oils, baking powder, and fruits, using the co-preparation method, separate room method, etc. It was manufactured.

However, such conventional sponge cakes still do not have sufficient air content and do not satisfy consumers as having a high soft texture.

Therefore, as a result of various studies in order to improve the above-mentioned drawbacks, we found that egg fluid treated with protease (Japanese Patent Publication No. 62-55)
It has been found that when the sponge cake (see Publication No. 72) is used as a raw material for the above-mentioned sponge cake, the soft feeling is enhanced.

However, egg fluid treated with protease had the disadvantage of a bitter taste, probably due to the decomposition of egg proteins.

In view of these circumstances, it is an object of the present invention to provide a method for producing a sponge cake that can yield a sponge cake with a high softness and good flavor.

Means for Solving the Problems〉 The structure of the present invention to achieve the above object is characterized in that when producing sponge cakes, egg liquid decomposed with phospholipase is used as part of the raw material and heated and baked. do.

The configuration of the present invention will be explained in detail below.

In the present invention, phospholipase refers to an enzyme that hydrolyzes phospholipids, and typically includes phospholipase that hydrolyzes the intermediate ester bond of the glycerol group of phospholipids, but also includes Examples include phospholipase B1, which hydrolyzes ester bonds at the terminal or middle positions of phospholipids, and enzymes that hydrolyze choline phosphate and choline bonds at the terminals of phospholipids.

In addition, the egg fluid used in the present invention refers to raw egg yolk or sterilized egg yolk obtained by separating eggs by a conventional method, a mixture of these raw egg yolks or sterilized egg yolks with sugars, salts, or both; Alternatively, these can be dried dried egg yolks rehydrated, liquid whole eggs obtained by breaking eggs in the usual way, sterilized whole eggs, frozen whole eggs, or either sugar or salt added to these whole egg liquids. or a mixture of both, dried whole eggs rehydrated, or a mixture of egg yolk and egg white.

In the present invention, such egg fluid is used after being decomposed with phospholipase. The degree of decomposition (decomposition rate) is indicated by the substitution rate (%) at which the lecithin in the egg yolk that exists before the phospholipase treatment is replaced by zolecithin produced by the enzyme treatment.

The decomposition rate of the egg fluid decomposed with phospholipase used in the present invention is desirably 5% or more, preferably 20% or more, as shown in the test examples below, regardless of whether it is egg yolk or whole egg1. It is sufficient if it is up to about 60%. If it is less than 5%, the air content will deteriorate and the effect of improving the soft feeling will not be noticeable.
% or more, as shown in the later test examples, there is a tendency for no improvement in the effect.

The amount of phospholipase used to obtain egg fluid degraded to the above degree varies depending on the processing conditions, but
Usually, it is about 0.0 O1 to 0.1% based on the weight of egg fluid.

The conditions for this decomposition treatment vary depending on the amount or type of egg fluid (e.g., it takes about 1 hour at 40°C to decompose to a decomposition rate of about 20%, and to decompose to about 50%). It takes the same amount of time (4 hours at 40°C.) In any case, as mentioned above, the decomposition rate of egg fluid is 5.
It is desirable that the treatment be carried out so that it is in the range of ~60%.

In the present invention, the egg liquid decomposed with such phospholipase is used as a part of the raw material, and a sponge cake is baked according to a conventional manufacturing method.

Phospholipase-treated egg fluid can be used in its entirety in place of conventional egg fluid if desired, but if the overall degradation rate is 5.
Enzyme-treated egg fluid and non-enzyme-treated egg fluid may be combined so that the concentration is in the range of ~60%.

When a sponge cake is baked using such egg liquid decomposed with phospholipase, the sponge cake becomes softer because it is baked with a lot of air inside.

Furthermore, when using egg liquid that has been decomposed with protease, decomposition products such as peptides and amino acids generated by protein decomposition will be present in the cake, resulting in a bitter taste. Since no decomposition products such as peptides are generated, the product has no bitter taste and has a good taste.

Example of test Test examples showing the effects of the present invention will be explained below.

Test Example 1 Phospholipase A2 was added to liquid whole eggs heated to 50°C.
Enzyme solution (Hr Lecitaselo LJ manufactured by Novo)
) was added in the amounts shown in Table 1 (mIU/1 kg of whole eggs), and enzymatic treatment was performed at 50°C for 1 hour.

The decomposition rate of these enzyme-treated whole eggs was measured. This decomposition rate (%) was expressed as the rate of substitution of egg yolk with lecithin paste and solecithin, and was quantified by quantitative thin-layer tube graphography after enzyme deactivation.

Using each of the enzyme-treated whole eggs described above, sponge cakes were baked using the following formulations.

(Dough formulation) Enzyme-treated whole eggs 500g Sugar 350g Flour 300g Fresh water 60g Total 1.2 10g Using 350g of the dough obtained from the above formulation, heat at 180℃ for 30 minutes using a No. 6 round mold. and baked a sponge cake.

Furthermore, the softness of each of the sponge cakes thus obtained was measured after being stored at room temperature for 5 days.

This softness can be measured using a rheometer (manufactured by Fudo Kogyo).
Measure the resistance value in grams (g) when the plunger pushes the surface of the sponge cake to a depth of 5IllI using a plunger (disc-shaped, diameter 25+m) under the condition that the rising speed of the plunger is 8 em / win. The number of grams (g) obtained in this measurement was defined as the softness.

Therefore, the smaller the numerical value of softness, the more soft it becomes.

The above results are shown in Table 1.

#11 Table Test Example 2 Add 10% sodium hydroxide solution to raw egg yolk to pH 7,
Phospholipase A2 enzyme solution (manufactured by Novo; rLaitase 10 LJ) was added in the amount shown in Table 2 to the solution adjusted to 0, and enzyme treatment was performed at 50°C for 1 hour.

Regarding each of these treatment liquids, the decomposition rate was measured in the same manner as in Test Example 1.

Using each of the above-mentioned treated egg yolks, a butter cake was baked using the following method.

(Dough composition) Enzyme-treated egg yolk 200g Egg white 400g Sand
@ soo g flour 400
g Margarine 400 g Cow's milk 50 g Baking powder 5 g Total 1,955 g Using 350 g of the dough obtained from the above formulation, a butter cake was baked by heating at 175° C. for 35 minutes using a pound mold.

Furthermore, the softness of these butter cakes after being stored at room temperature for 5 days in the same manner as in Test Example 1 was measured.

The above results are shown in Table 2.

Table 2 From the results shown in Tables 1 and 2, the cake baked using egg liquid or egg yolk treated with Bosch's lipase shows that:
Softness is expressed when the replacement rate of the egg fluid or egg yolk by enzyme treatment is 5% or more, and from about 60%,
It was observed that the effect did not improve much.

Test Example 3 Liquid whole eggs were treated with phospholipase as in Test Example 1, and a sponge cake was baked.

Using trypsin, a type of protease, in place of phospholipase with a ratio of t12, liquid whole eggs were each treated in the amounts shown in Table 3, and the treated whole eggs were used to bake a sponge cake according to the formulation of Test Example 1. did.

The texture and bitterness of these cakes were compared at 10.
The test was conducted by a panel of experts using a 10-point scale.

The above results are shown in Table 3.

0: Bitter taste According to the results shown in Table 3, sponge cakes made from whole eggs treated with phospholipase A had a softer texture and melted better in the mouth than untreated and trypsin-treated ones. It was recognized that

In addition, when treated with trypsin, the enzyme amount was 5001
U/A bitter taste was felt when the amount of whole eggs added was 1 kg or more.

Test Example 4 The liquid whole egg used in Test Example 3 was replaced with egg yolk, and this egg yolk was treated in the amount shown in Table 4, and the treated egg yolk was used to conduct Test Example 2.
A putter cake was baked using the following formula.

These cakes were evaluated for texture and bitterness in the same manner as in Test Example 3.

The above results are shown in Table 4.

Table 4: True bitterness ×: No color taste O: Bitterness Patter cakes made with egg yolks treated with phospholipase A have a softer texture and melt in the mouth compared to untreated and trypsin-treated ones. It was in good condition.

In addition, when treated with trypsin, the enzyme amount was 5001
Bitterness was felt when the amount added was above U/1 kg of egg yolk.

Test Example 5 Liquid whole eggs were treated with phospholipase in the amounts shown in Table 5 in the same manner as in Test Example 1, and sponge cakes were baked.

For comparison, the following treatment was performed using trypsin instead of phospholipase.

After sterilizing liquid whole eggs at 60°C and cooling them to 50°C, they were treated with trypsin (manufactured by Merck & Co., Ltd.) in the amounts shown in Table 5, and the treated whole eggs were used to make a sponge cake with the formulation of Test Example 1. was fired.

These cakes were measured for softness after being stored at room temperature for 5 days and tested for bitterness using a 3-level evaluation method by 10 panelists in the same manner as in Test Examples 1 and 3.

The above results are shown in Table 5.

Table 5 * Bitterness - I don't feel any bitterness ± I feel a little bitterness + I feel bitterness Example > Example 1 ■ Enzyme treatment After sterilization at 60°C for 5 minutes, heat to 50°C Cooled liquid whole egg 5G
kg to phospholipase enzyme mwR (Novo Hr L)
Add 10 ml of ecitase l0LJ),
Enzyme treatment was performed for 4 hours at a solution temperature of 50°C. Furthermore, the enzyme was deactivated by heating at 65° C. for 30 minutes.

When the decomposition rate of this enzyme-treated whole egg was measured in the same manner as in Test Example 1, the decomposition rate was 37%.

■ Baking of Sponge Cake Using the obtained enzyme-treated whole eggs, a sponge cake was baked according to the kyosetsu method using the following formulation.

(Dough composition) Enzyme-treated whole eggs 10.000 g Caster sugar 7. OOOg Flour 6.500 g Butter - 1. 1 0
0g Shimizu 750g 350g of the above-mentioned dough was heated to 180℃ using a No. 6 round mold for 30 minutes.
Baked for a minute to obtain a butter sponge cake.

The resulting butter sponge cake had a better texture, was softer, and had no bitterness and better taste than one made using ordinary liquid whole eggs.

Example 2 ■ Sterilized egg yolk 5 that was sterilized with enzyme treatment at 60°C for 5 minutes and then cooled to 55°C.
Add 10% sodium hydroxide solution to pH 7,
After adjusting to 0, add the enzyme #FlO to phospholipase; r Leeitaselo LJ) 4 mj
was added, and enzyme treatment was performed for 2 hours at a solution temperature of 55°C. Furthermore, the enzyme was deactivated by heating at 65° C. for 30 minutes.

When the decomposition rate of this enzyme-treated egg yolk was measured in the same manner as in Test Example 1, the decomposition rate was 62%.

■ Baking the patter cake Add 8 kg of egg white to 4 kg of enzyme-treated egg yolk,
12 kg of mixed whole eggs were obtained.

Using this mixed whole egg, a putter cake was baked according to the following formulation.

(Dough mix) Mixed whole eggs 10.000 g Top white [7,000 g Flour 7.200 g Butter - 7.
0 0 0g Western Liquor Fruit 6.000
g Baking powder 30g Add 40g of the above mixture to 1 cup using an aluminum cup container.
It was baked at 80° C. for 20 minutes to obtain a putter cake.

The resulting fruit butter cake had a better texture and was softer than one made using ordinary liquid whole eggs, and had no bitterness and good taste.

<Effects of the Invention> As specifically explained above in conjunction with test examples and examples, according to the present invention, when a sponge cake is baked using egg liquid decomposed with phospholipase, it has a high softness and melts in the mouth. A sponge cake of good quality and good taste can be provided.

Claims (1)

[Scope of Claims] 1) A method for producing sponge cakes, which comprises using egg liquid decomposed with phospholipase as part of the raw material and heating and baking it. 2) The decomposition rate of egg fluid decomposed with phospholipase is 5-60
% of the sponge cake according to claim 1. 3) The method for producing a sponge cake according to claim 1 or 2, wherein the phospholipase is phospholipase A.