TW202023392A - Oil-in-water emulsion composition for foaming cake dough - Google Patents

Abstract

Provided is an oil-in-water emulsion composition for foaming cake dough, the composition containing: a monoacylglycerol (A) containing a saturated fatty acid as a constituent fatty acid; a sugar alcohol (B) having 6 or more carbon atoms; a sucrose fatty acid ester (C); and water (D), wherein the content of component (B) is 20-65 mass%, the content of component (D) is 10-30 mass%, the value of the ratio of the content of component (C) to the content of component (A) is 0.45-1.5 in mass ratio, and the content of oil and fat is 2.0 mass% or less.

Description

Oil type emulsified composition in water for frothing cake dough

The invention relates to an oil-type emulsified composition in water for frothing cake dough.

Cakes are manufactured by preparing cake dough using flour, eggs, sugar, fat, etc. as raw materials, and baking the cake dough. Cakes are usually loved by those with a larger specific volume and a soft texture. In order to achieve this texture, it is more important to fully foam the cake dough. Usually, a large amount of air-wrapped eggs can play this role. On the other hand, it is also known that in order to further increase the specific volume and the food texture, a foaming emulsified composition is further formulated in the cake dough. As this emulsified composition, those containing fatty acid monoglyceride as a main component are widely used.

Fatty acid monoglyceride (monoglycerin) has high foaming power and ability to maintain it in the state of α crystal (α gel), but after transferring to β crystal (β gel), the foaming power is greatly reduced. . Therefore, in order to maintain the state of the alpha gel of monoglycerin, a foaming agent containing an emulsified composition containing sorbitol in addition to monoglycerol has been proposed (for example, refer to Patent Documents 1 to 3). [Prior Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 57-22640 [Patent Document 2] Japanese Patent Laid-Open No. 2002-247952 [Patent Document 3] Japanese Patent Laid-Open No. 2004-329156

The present invention provides an oil-in-water emulsified composition for cake dough foaming, which contains: A: monoglycerin with saturated fatty acid as structural fatty acid (hereinafter also referred to as "saturated monoglycerin" and "component A"), B: Sugar alcohols with 6 or more carbon atoms (hereinafter also referred to as "component B"), C: sucrose fatty acid ester (hereinafter also referred to as "component C"), D: water (hereinafter also referred to as "component D"), and The content of the component B is 20-65% by mass, the content of the component D is 10-30% by mass, and the ratio of the content of the component C to the content of the component A is 0.45 to 1.5 in terms of mass ratio. The content is 2.0% by mass or less.

The foaming agent disclosed in Patent Documents 1 to 3 has a high water content, and it is necessary to add a larger amount of foaming agent in order to fully foam the cake dough. In addition, the foaming agent needs a corresponding time in order to spread the added foaming agent to the entire dough, and the dough is fully foamed.

The temperature conditions of the emulsified composition affect the stability of the emulsification, and it tends to cause separation of constituent components, change in phase state, and discoloration during storage. If the emulsified state or phase state collapses, the foaming effect is greatly reduced. Therefore, the foaming agent containing the emulsified composition is required to exhibit the characteristics of foaming stably for a long time.

In view of the above situation, the inventors of the present invention conducted diligent research. As a result, it was found that: a specific amount of monoglycerin containing saturated fatty acids as structural fatty acids, and an oil phase that inhibits the content of fats and oils as a dispersed phase, has a combination of specific amounts of specific carbon number sugar alcohols and sucrose fatty acid esters The oil-in-water emulsified composition with the water phase as the continuous phase has excellent long-term storage stability, can stably exhibit the foaming effect on the cake dough for a long time, and foam quickly during the manufacture of the cake dough, and the baked cake Its looseness is good, and it has a good texture in the mouth. The present invention was completed based on these findings.

The present invention relates to the provision of an oil-based emulsified composition in water for frothing cake dough. The oil-based emulsified composition in water for frothing cake dough can stably exhibit excellent frothing effect on cake dough for a long time, even if stored for a long time. It will change color and the emulsified state is also stable. It can foam quickly during the manufacture of cake dough, so that the baked cake has good looseness and good taste.

The cake dough foaming water-in-oil type emulsified composition of the present invention can maintain the excellent foaming effect on the cake dough stably for a long time, even if it is stored for a long time, the appearance will not change color, the emulsified state is also stable, and it can be used quickly in the manufacture of cake dough Foaming makes the obtained cake have good looseness and good texture. In addition, the cake of the present invention has good looseness and a good texture. The above and other features and advantages of the present invention are clarified from the following description.

With regard to the oily emulsified composition in water for frothing cake dough of the present invention (hereinafter sometimes referred to as the emulsified composition of the present invention), preferred embodiments are described below.

The component A (saturated monoglycerin) contained in the emulsified composition of the present invention is a monoester compound having a structure in which any one of the three hydroxyl groups of glycerol is bonded to the carboxyl ester of a saturated fatty acid. The hydroxyl group of glycerol bonded by saturated fatty acid may be α-position or β-position, preferably α-position. The type of saturated fatty acid is not particularly limited. From the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage, it preferably contains selected from the group consisting of myristic acid (C14:0) and palmitic acid ( One or two or more of the group consisting of C16:0), stearic acid (C18:0), and arachidic acid (C20:0), and more preferably include palmitic acid and stearic acid. The ratio of stearic acid to the structural fatty acid of component A is preferably 40% by mass or more, more preferably 50% by mass or more. As the component A, one type or two or more types of saturated monoglycerin can be used.

The content of Component A in the emulsified composition of the present invention is preferably 2.0-10% by mass, more preferably 3.0-9.5 mass% from the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage %, more preferably 5.0 to 9.0% by mass. Component A constitutes the oil phase of the emulsified composition of the present invention.

Component B (sugar alcohol with 6 or more carbon atoms) contained in the emulsified composition of the present invention means a sugar obtained by reducing the carbonyl group of aldose or ketose. Specific examples of component B include: sorbitol, xylitol, erythritol, maltitol, mannitol, reduced maltose, isomalt, and lactitol. Among them, sorbitol is preferred. Alcohol or maltitol, more preferably sorbitol. As Component B, one or two or more of sugar alcohols having 6 or more carbon atoms can be used.

The content of Component B in the emulsified composition of the present invention is 20 to 65% by mass, and from the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage, it is preferably 20 to 55% by mass. It is more preferably 22 to 50% by mass, and still more preferably 25 to 45% by mass. Component B constitutes the water phase of the emulsified composition of the present invention.

The component C (sucrose fatty acid ester) contained in the emulsified composition of the present invention is a component constituting the water phase. The number of structural fatty acids in a molecule of component C is not particularly limited as long as component C can exist as an aqueous phase component. The ratio of the component C in the form of fatty acid monoester to the total component C contained in the emulsified composition of the present invention is preferably 30 to 90% by mass, more preferably 40 to 85% by mass, and even more preferably 50 to 80% by mass %. As the fatty acid constituting the sucrose fatty acid ester, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, erucic acid, etc. can be cited. Among these, saturated fatty acids are more preferred. Component C used in the present invention preferably contains sucrose stearate (preferably, the ratio of sucrose stearate to component C is 50% by mass or more). As Component C, one kind or two or more kinds of sucrose fatty acid esters can be used.

The content of component C in the emulsified composition of the present invention is preferably 1.0-10% by mass, more preferably 2.0-8.0% by mass, from the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage %, more preferably 4.0 to 6.0% by mass.

The component D (water) contained in the emulsified composition of the present invention is not particularly limited as long as it is drinking water. For example, tap water, purified water, ion exchange water, mineral water, etc. can be used. Furthermore, when a component other than component D is prepared in a state containing water such as an aqueous solution, the water contained in the aqueous solution or the like constitutes component D.

The content of component D in the emulsified composition of the present invention is 10-30% by mass. From the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage, the content of component D in the emulsified composition of the present invention is preferably 15-29% by mass, more preferably 20-28% by mass %. Component D becomes the base of the water phase component in the emulsified composition of the present invention. The emulsified composition of the present invention can improve storage stability even if the content of component D is suppressed within the above-mentioned specific range, and can stably exhibit excellent foaming effect over a long period of time. In addition, since the content of the component D is suppressed within the above-mentioned specific range, the relative amounts of other components are increased, so that the use amount of the emulsified composition relative to the cake dough can be suppressed. In addition, by suppressing the content of component D within the above-mentioned specific range, the emulsified composition can quickly and uniformly spread to the entire cake dough, and the cake dough can be foamed more quickly and fully.

The emulsified composition of the present invention may also contain E: glycerin (hereinafter also referred to as "component E"). When the emulsified composition of the present invention contains component E, the content of component E in the emulsified composition is preferably 0 to from the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage. 40% by mass, more preferably 3.0 to 35% by mass, and still more preferably 7.0 to 30% by mass. Component E constitutes the water phase of the emulsified composition of the present invention.

The emulsified composition of the present invention may also contain F: fats and oils (hereinafter also referred to as "component F"). Even when the emulsified composition of the present invention contains component F, the content of component F in the emulsified composition is 2.0% by mass or less. Component F is contained in edible animal oils and fats, and edible vegetable oils and fats, and may be contained in preparations of other raw materials. In the present invention, component F means triglycerin and diglycerin, and monoglycerin is not contained in the above-mentioned "fat".

When the emulsified composition of the present invention contains component F, the content of component F in the emulsified composition is preferably 1.0 mass from the viewpoint of improving the foamability of the composition during the initial period and after long-term storage % Or less, more preferably 0.60 mass% or less, and still more preferably 0.30 mass% or less. Component F constitutes the oil phase of the emulsified composition of the present invention.

In the emulsified composition of the present invention, the ratio of the content of the component C to the content of the component A (content of component C/content of component A, mass ratio) is 0.45 to 1.5. From the viewpoint of making the foamability of the composition good at the initial stage and after long-term storage, and from the viewpoint of good looseness when eating cake after baking, the content of the above-mentioned component C is relatively The value of the ratio of the content of the aforementioned component A is preferably 0.45 to 1.3, more preferably 0.50 to 1.0, and still more preferably 0.55 to 0.80.

In the emulsified composition of the present invention, the sum of the content of the above-mentioned component B and the content of the above-mentioned component E is preferably 40 to 70% by mass, from the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage In other words, the total of the content of the component B and the content of the component E is more preferably 42 to 65% by mass, still more preferably 44 to 60% by mass, and particularly preferably 46 to 55% by mass.

In addition, when the emulsified composition of the present invention contains the above-mentioned component E, from the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage, the content of the above-mentioned component E in the emulsified composition is relatively The value of the ratio of the content of component B (content of component E/content of component B, mass ratio) is preferably 0.10 to 1.0, more preferably 0.15 to 0.95, and even more preferably 0.20 to 0.90.

The emulsified composition of the present invention also preferably further contains G: propylene glycol fatty acid ester (hereinafter also referred to as "component G") in addition to the above-mentioned components. The fatty acid constituting Component G is not particularly limited, and examples include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, and erucic acid. Among these, saturated fatty acids are more preferred. Component G preferably contains propylene glycol fatty acid monoester, and among them, preferably contains propylene glycol behenate. As component G, one type or two or more types of propylene glycol fatty acid ester can be used.

The content of Component G in the emulsified composition of the present invention is preferably 1.5-5.5 mass%, more preferably 2.0-5.5 mass from the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage %, more preferably 3.0 to 5.4% by mass. Component G constitutes the oil phase of the emulsified composition of the present invention.

The emulsified composition of the present invention also preferably contains H: fatty acid (hereinafter also referred to as "component H"). Component H is preferably a constituent of the oil phase. The fatty acid preferably used in the present invention may be either saturated or unsaturated, preferably a fatty acid with 16 to 24 carbon atoms, more preferably a fatty acid with 18 to 22 carbon atoms, and even more preferred It is a fatty acid with 20 to 22 carbon atoms. Component H preferably contains behenic acid. As the component H, one kind or two or more kinds of fatty acids can be used.

The content of component H in the emulsified composition of the present invention is preferably 0.10 to 1.0 mass%, more preferably 0.15 to 0.80 mass from the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage %, more preferably 0.20 to 0.60 mass%.

The emulsified composition of the present invention also preferably contains I: sorbitan fatty acid ester (hereinafter also referred to as "component I"). The fatty acid constituting Component I is not particularly limited, and examples include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, and erucic acid. Among them, saturated fatty acids are preferably contained. The fatty acid constituting component I more preferably contains stearic acid. Component I is preferably in the form of sorbitan fatty acid monoester, sorbitan fatty acid diester, or sorbitan fatty acid triester. As Component I, one or two or more types of sorbitan fatty acid esters can be used.

The content of Component I in the emulsified composition of the present invention is preferably 0.5-5.0% by mass, more preferably 1.0-4.0% by mass from the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage %, more preferably 1.5 to 3.5% by mass. Component I constitutes the oil phase of the emulsified composition of the present invention.

The emulsified composition of the present invention also preferably contains J: phospholipid (hereinafter also referred to as "component J"). As component J, for example, phospholipid choline, phospholipid ethanolamine, phospholipid inositol, phosphatidic acid, etc. or these enzyme-treated products can be cited. As Component J, natural lecithin such as soybean lecithin or egg yolk lecithin or its enzymatic degradation product can also be used. In addition, as component J, a phospholipid complex (for example, a complex of phospholipids and protein, etc.) may also be used. As component J, one kind or two or more kinds of phospholipids can be used.

The content of component J in the emulsified composition of the present invention is preferably 0 to 1.0 mass%, more preferably 0.05 to 0.80 mass from the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage %, more preferably 0.10 to 0.50% by mass. Component J constitutes the oil phase of the emulsified composition of the present invention.

The emulsified composition of the present invention also preferably contains K: lower alcohol (hereinafter also referred to as "component K"). As the component K, ethanol is preferred. From the viewpoint of facilitating the production of emulsions, the content of component K in the emulsified composition of the present invention is preferably 0-10% by mass, more preferably 1.0-8.0% by mass, and still more preferably 2.0- 7.0% by mass. Component K constitutes the water phase of the emulsified composition of the present invention.

In addition to the above-mentioned components, the emulsified composition of the present invention may contain various additives within a range that does not impair the effects of the present invention. Examples of additives include: liquid carriers, oily carriers, stabilizers, wetting agents, emulsifiers, binders, isotonic agents, disintegrants, lubricants, extenders, surfactants, dispersants, suspending agents , Thinner, osmotic pressure adjuster, pH adjuster, preservative, antioxidant, colorant, ultraviolet absorber, moisturizer, tackifier, gloss agent, buffer, preservative, flavoring agent, fragrance, film Agents, odorants, antibacterial agents, etc.

The emulsified composition of the present invention can be obtained, for example, by emulsifying and mixing a fat composition containing an oil phase component and an aqueous solution containing an aqueous phase component by a usual method. For example, the oil and fat composition containing the constituent components of the oil phase is heated to about 80°C and stirred, and the aqueous solution containing the constituent components of the water phase is heated to about 80°C and stirred. Then, the oil and fat composition is added to the aqueous solution and stirred to emulsify and disperse the oil and fat composition in the aqueous solution, thereby obtaining the target oil-in-water emulsion composition. From the viewpoint of improving the emulsion stability of the emulsified composition of the present invention, the mass ratio (aqueous solution/fat composition) of the aqueous solution to the oil and fat composition is preferably 2.0 or more, and more preferably 4.0-15.

The oil-in-water emulsified composition of the present invention is used for the manufacture of cake products. Examples of cake products include sponge cakes, cheesecakes, chiffon cakes, cake rolls, Swiss rolls, small pies, baumkuchen, pound cakes, cheese cakes, snack cakes, steamed cakes, and the like.

The cake of the present invention is manufactured by baking cake dough containing the emulsified composition of the present invention. In addition to adding the emulsified composition of the present invention, the cake dough can be prepared by usual methods. For example, it can be obtained by mixing at least cereal flour, eggs, sugars, and the emulsified composition of the present invention. From the viewpoint of obtaining a good texture and flavor, the cake of the present invention preferably comprises at least cereal flour, 50-300 parts by mass of eggs, 20-250 parts by mass of sugar, and 3 ~100 parts by mass of the emulsifier of the present invention is mixed to prepare a cake dough that retains air, and the cake dough is baked to manufacture. More preferably, it is produced by mixing 80-250 parts by mass of eggs, 50-180 parts by mass of sugars, and 5-50 parts by mass of the emulsified composition of the present invention, relative to 100 parts by mass of cereal flour, and baking the cake dough that retains air . The above-mentioned cereal flour is not particularly limited, and examples thereof include flour, rice flour, barley flour, rye flour, corn flour, and tares flour. Among them, flour can be preferably used. Examples of the above-mentioned eggs include eggs, ostrich eggs, duck eggs, etc. Among them, eggs can be preferably used. In addition, the above-mentioned egg system means egg white and/or egg yolk. The processing form of the eggs used is not particularly limited. Raw eggs, frozen eggs, powdered eggs, sweetened eggs, sterilized eggs, etc. can be used, among which sterilized eggs can be preferably used. The above-mentioned cake dough may further include customary additives such as milk powder, fermented powder, sugar, edible oil, spices, etc., which are formulated in the cake dough.

The above-mentioned baking method is not particularly limited, and it is usually carried out by putting the cake dough into the required mold (cylinder, triangular tube, quadrangular tube, etc.), and baking (heating) in an oven or the like.

Regarding the above-mentioned embodiments, the present invention further discloses the following oil-in-water emulsified compositions, cakes, and cake manufacturing methods.

＜1＞ An oil type emulsified composition in water for frothing cake dough, which contain: A: Monoglycerin with saturated fatty acid as structural fatty acid, B: Sugar alcohol with carbon number 6 or more, C: Sucrose fatty acid ester, and D: water; and The content of the sugar alcohol with 6 or more carbons is 20-65% by mass, preferably 20-55% by mass, more preferably 22-50% by mass, and still more preferably 25-45% by mass; The content of the aforementioned water is 10-30% by mass, preferably 15-29% by mass, more preferably 20-28% by mass; The ratio of the content of the above-mentioned sucrose fatty acid ester to the content of the above-mentioned monoglycerin with saturated fatty acid as the structural fatty acid is 0.45-1.5 in terms of mass ratio, preferably 0.45-1.3, more preferably 0.50-1.0, and further Preferably it is 0.55～0.80; The content of fats and oils is 2.0% by mass or less, preferably 1.0% by mass or less, more preferably 0.60% by mass or less, and still more preferably 0.30% by mass or less.

＜2＞ The oil-in-oil emulsified composition in water for frothing cake dough as described in item <1> above, which contains E: Glycerin, and The total content of the sugar alcohol having 6 or more carbon atoms and the content of the glycerin is 40% by mass or more, preferably 42% by mass or more, more preferably 44% by mass or more, and still more preferably 46% by mass or more. The value of the ratio of the content to the content of the sugar alcohol with carbon number 6 or more is 0.1 or more in mass ratio, preferably 0.15 or more, more preferably 0.20 or more. ＜3＞ The oil-based emulsified composition in water for frothing cake dough as described in the above item <1> or <2>, which contains E: Glycerin, and The total of the content of the sugar alcohol with 6 or more carbon atoms and the content of the glycerin is 70% by mass or less, preferably 65% by mass or less, more preferably 60% by mass or less, and still more preferably 55% by mass or less. The value of the ratio of the content to the content of the above-mentioned sugar alcohol with carbon number 6 or more is 1 or less in mass ratio, preferably 0.95 or less, more preferably 0.90 or less. ＜4＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <3>, which contains E: Glycerin, and The total of the content of the sugar alcohol having 6 or more carbon atoms and the content of the glycerin is 40 to 70% by mass, preferably 42 to 65% by mass, more preferably 44 to 60% by mass, and still more preferably 46 to 55% by mass %, the ratio of the content of the above-mentioned glycerin to the content of the above-mentioned carbon number 6 sugar alcohol is 0.1 to 1, preferably 0.15 to 0.95, more preferably 0.20 to 0.90 in terms of mass ratio. ＜5＞ The oil-in-oil type emulsified composition in water for frothing cake dough as described in any one of the above <1> to <4>, wherein the saturated fatty acid as the structural fatty acid of the monoglycerin is selected from the group consisting of myristic acid, palmitic acid, and stearin One or two or more of the group consisting of acid and arachidic acid, preferably palmitic acid and stearic acid, more preferably palmitic acid or stearic acid. ＜6＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <5>, wherein the content of monoglycerin containing saturated fatty acids as structural fatty acids in the emulsified composition is preferably 2.0 mass % Or more, more preferably 3.0% by mass or more, and still more preferably 5.0% by mass or more. ＜7＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <6>, wherein the content of monoglycerin containing saturated fatty acids as structural fatty acids in the emulsified composition is preferably 10 mass % Or less, more preferably 9.5% by mass or less, and still more preferably 9.0% by mass or less. ＜8＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <7>, wherein the content of monoglycerin containing saturated fatty acids as structural fatty acids in the emulsified composition is preferably 2.0 to 10% by mass, more preferably 3.0 to 9.5% by mass, and still more preferably 5.0 to 9.0% by mass. ＜9＞ The oil-in-oil type emulsified composition in water for foaming cake dough as described in any one of the above <1> to <8>, wherein the sugar alcohol is preferably selected from sorbitol, xylitol, erythritol, and maltitol 1 or 2 or more of propylene glycol, more preferably sorbitol or maltitol, and still more preferably sorbitol. ＜10＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <9>, wherein the sucrose fatty acid ester preferably has a monoester content of 30 to 90% by mass, more preferably 40 to 85% by mass, more preferably 50 to 80% by mass of sucrose fatty acid ester. ＜11＞ The oil-in-oil type emulsified composition in water for frothing cake dough as described in any one of the above <1> to <10>, wherein the fatty acid constituting the sucrose fatty acid ester is preferably lauric acid, myristic acid, palmitic acid, and stearin Acid, oleic acid, behenic acid, or erucic acid, more preferably saturated fatty acid among them, and more preferably stearic acid. ＜12＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <11>, wherein the content of the sucrose fatty acid ester in the emulsified composition is preferably 1.0% by mass or more, more preferably 2.0% by mass or more, more preferably 4.0% by mass or more. ＜13＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <12>, wherein the content of the sucrose fatty acid ester in the emulsified composition is preferably 10% by mass or less, more preferably 8.0% by mass or less, more preferably 6.0% by mass or less. ＜14＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <13>, wherein the content of the sucrose fatty acid ester in the emulsified composition is preferably 1.0-10% by mass, more preferably It is 2.0-8.0 mass %, More preferably, it is 4.0-6.0 mass %. ＜15＞ The oil type emulsified composition in water for frothing cake dough as described in any one of the above <1> to <14>, wherein the content of glycerin in the emulsified composition is preferably 0% by mass or more, more preferably 3.0% by mass Above, more preferably 7.0% by mass or more. ＜16＞ The oil type emulsified composition in water for frothing cake dough as described in any one of the above <1> to <15>, wherein the content of glycerin in the emulsified composition is preferably 40% by mass or less, more preferably 35% by mass Hereinafter, it is more preferably 30% by mass or less. ＜17＞ The oil type emulsified composition in water for frothing cake dough as described in any one of the above <1> to <16>, wherein the content of glycerin in the emulsified composition is preferably 0-40% by mass, more preferably 3.0- 35 mass %, more preferably 7.0 to 30 mass %. ＜18＞ The oil-in-oil type emulsified composition in water for frothing cake dough as described in any one of the above <1> to <17>, wherein the above-mentioned oils and fats are oils contained in edible animal oils and edible vegetable oils. ＜19＞ The oil-in-oil emulsified composition in water for frothing cake dough as described in item <18>, wherein the vegetable oil is selected from soybean oil, olive oil, safflower oil, corn oil, rapeseed oil, cottonseed oil, and the like One or more of oils, transesterified oils, and hydrogenated oils.

＜20＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <19>, wherein the emulsified composition contains G: propylene glycol fatty acid ester, and The content of the propylene glycol fatty acid ester is 1.5% by mass or more, preferably 2.0% by mass or more, and more preferably 3.0% by mass or more. ＜21＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <20>, wherein the emulsified composition contains G: propylene glycol fatty acid ester, and The content of the propylene glycol fatty acid ester is 5.5% by mass or less, preferably 5.4% by mass or less. ＜22＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <21>, wherein the emulsified composition contains G: propylene glycol fatty acid ester, and The content of the propylene glycol fatty acid ester is 1.5 to 5.5% by mass, preferably 2.0 to 5.5% by mass, and more preferably 3.0 to 5.4% by mass. ＜23＞ As described in any one of the above <20> to <22>, the oil-in-oil emulsified composition in water for foaming cake dough, wherein the fatty acid constituting the propylene glycol fatty acid ester is preferably lauric acid, myristic acid, palmitic acid, and stearin Acid, oleic acid, behenic acid, or erucic acid, more preferably saturated fatty acid, more preferably behenic acid.

＜24＞ The oil-based emulsified composition in water for foaming cake dough as described in any one of the above <1> to <23>, wherein the emulsified composition contains H: fatty acid, and The content of the fatty acid is 0.10% by mass or more, preferably 0.15% by mass or more, and more preferably 0.20% by mass or more. ＜25＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <24>, wherein the emulsified composition contains H: fatty acid, and The content of the fatty acid is 1.0% by mass or less, preferably 0.80% by mass or less, and more preferably 0.60% by mass or less. ＜26＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <25>, wherein the emulsified composition contains H: fatty acid, and The content of the fatty acid is 0.10 to 1.0% by mass, preferably 0.15 to 0.80% by mass, more preferably 0.20 to 0.60% by mass. ＜27＞ The oil-in-oil type emulsified composition in water for frothing cake dough as described in any one of the above <24> to <26>, wherein the fatty acid is preferably a fatty acid having 16 to 24 carbon atoms, more preferably 18 to 22 carbon atoms The fatty acid is more preferably a fatty acid having 20-22 carbon atoms.

＜28＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <27>, wherein the emulsified composition contains I: sorbitan fatty acid ester, and The content of the sorbitan fatty acid ester is 0.5% by mass or more, preferably 1.0% by mass or more, and more preferably 1.5% by mass or more. ＜29＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <28>, wherein the emulsified composition contains I: sorbitan fatty acid ester, and The content of the sorbitan fatty acid ester is 5.0% by mass or less, preferably 4.0% by mass or less, and more preferably 3.5% by mass or less. ＜30＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <29>, wherein the emulsified composition contains I: sorbitan fatty acid ester, and The content of the sorbitan fatty acid ester is 0.5 to 5.0% by mass, preferably 1.0 to 4.0% by mass, and more preferably 1.5 to 3.5% by mass. ＜31＞ As described in any one of the above <28> to <30>, the cake dough foaming water-in-oil type emulsified composition, wherein the fatty acid constituting the sorbitan fatty acid ester is preferably lauric acid, myristic acid, palmitic acid, Stearic acid, oleic acid, behenic acid, or erucic acid is more preferably saturated fatty acid, and more preferably stearic acid. ＜32＞ The oil-in-oil emulsified composition in water for frothing cake dough as described in any one of the above <1> to <31>, wherein the emulsified composition contains J: Phospholipids, and The content of the phospholipid is 0% by mass or more, preferably 0.05% by mass or more, more preferably 0.10% by mass or more. ＜33＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <32>, wherein the emulsified composition contains J: Phospholipids, and The content of the phospholipid is 1.0% by mass or less, preferably 0.80% by mass or less, and more preferably 0.50% by mass or less. ＜34＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <33>, wherein the emulsified composition contains J: Phospholipids, and The content of the phospholipid is 0 to 1.0% by mass, preferably 0.05 to 0.80% by mass, and more preferably 0.10 to 0.50% by mass. ＜35＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <34>, wherein the emulsified composition contains K: lower alcohol, and The content of the lower alcohol is 0% by mass or more, preferably 1.0% by mass or more, more preferably 2.0% by mass or more. ＜36＞ The oil-based emulsified composition in water for foaming cake dough as described in any one of the above <1> to <35>, wherein the emulsified composition contains K: lower alcohol, and The content of the lower alcohol is 10% by mass or less, preferably 8.0% by mass or less, and more preferably 7.0% by mass or less. ＜37＞ The oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <36>, wherein the emulsified composition contains K: lower alcohol, and The content of the lower alcohol is 0-10% by mass, preferably 1.0-8.0% by mass, more preferably 2.0-7.0% by mass. ＜38＞ The oil-in-oil type emulsified composition in water for frothing cake dough as described in any one of the above <35> to <37>, wherein the above-mentioned lower alcohol is preferably ethanol.

＜39＞ A cake obtained by baking a cake dough containing the oil-based emulsified composition in water for frothing cake dough as described in any one of the above <1> to <38>. ＜40＞ A method for manufacturing a cake, which comprises mixing the cake dough foaming water-in-oil type emulsified composition as described in any one of the above <1> to <38> in the dough to prepare a cake dough, and baking the cake dough grilled. ＜41＞ The method for manufacturing a cake as described in the above item <40>, wherein the cake dough comprises at least blending of cereal flour, 50 to 300 parts by mass of eggs, 20 to 250 parts by mass of sugar, and 3 to 100 parts by mass of the cereal flour. The mass parts of the cake dough foaming water-in-oil type emulsified composition as described in any one of the above <1> to <38> is preferably blended with 80 to 250 parts by mass of eggs and 50 parts by mass relative to 100 parts by mass of cereal flour -180 parts by mass of sugars, and 5-50 parts by mass of the cake dough foaming water-in-oil type emulsified composition as described in any one of the above <1> to <38>. [Example]

The present invention will be described in detail below based on examples, but the present invention is not limited to these.

[Preparation Example 1 Preparation of oil-in-water emulsified composition] Saturated monoglycerin (trade name: EXCEL VS-95, glycerol monostearate, manufactured by Kao Co., Ltd.), sorbitan fatty acid ester (trade name: Emsol S-10VHL, sorbitan monostearate) Ester, manufactured by Kao Co., Ltd., or trade name: Emsol S-30V, sorbitan tristearate, manufactured by Kao Co., Ltd., propylene glycol fatty acid ester (trade name: Grinstead PGMB, propylene glycol monobehenate , Manufactured by Danisco), fatty acids (trade name: Lunac BA, behenic acid, manufactured by Kao Co., Ltd.), lecithin (trade name: Yelkin TS, soybean lecithin, manufactured by ADM), polyoxyethylene sorbitan fatty acid Ester (trade name: Emsol S-120V, manufactured by Kao Co., Ltd.) and rapeseed oil (trade name: rapeseed refined oil, manufactured by Nisshin OilliO Group Co., Ltd.) were mixed at the ratio shown in Table 1 below, Heat to 80°C and stir to dissolve, thereby preparing a grease composition for forming an oil phase. In addition, the numerical value of each component described in the upper column of Table 1 shows the mass% when the sum of the oil phase component and the water phase component is 100 mass %.

Sucrose fatty acid ester (trade name: Ryoto Sugar Ester S-1170S, sucrose stearate (monoester 55%, di-, tri-, polyester 45%), manufactured by Mitsubishi Chemical Foods Co., Ltd.), water (ion exchange Water), sorbitol (trade name: sorbitol (solid content 70%), manufactured by Kao Co., Ltd.), sugar alcohol (trade name: SWEET OL (solid content 70%, raw material DE45), reduced caramel, B Food Science Corporation), refined glycerin (trade name: glycerin, manufactured by Kao Co., Ltd.), ethanol (trade name: Traceable 95, manufactured by Japan Alcohol Industry Business), microcrystalline cellulose (trade name: Ceolus RC-N30, Asahi Kasei Co., Ltd.), Sanxian gum (trade name: BISTOP D-3000, manufactured by San-Ei Gen FFI Co., Ltd.), mixed at the ratio shown in Table 1 below, adjusted to 80°C, and set at 120 rpm. , Stir and dissolve for 5 minutes under the condition of 1500 rpm in a homomixer to obtain an aqueous solution for forming the water phase. In addition, the numerical value of each component described in the upper column of Table 1 shows the mass% when the sum of the oil phase component and the water phase component is 100 mass %.

While slowly adding the above-mentioned oil and fat composition to the above-mentioned aqueous solution, a vacuum emulsifier (manufactured by PRIMIX Corporation, manufactured by 2M-03 type company) was used for 10 minutes under the conditions of 80°C, 120 rpm paddle and 1500 rpm of the homomixer Emulsify to obtain an oil-in-water emulsion composition (products 1 to 9 of the present invention, and comparative products 1 to 13). After cooling each obtained emulsion composition to 20 degreeC, it used for the following test example. In Table 1, the control indicates the monoglycerin (component A) with saturated fatty acid as the structural fatty acid, the sugar alcohol with 6 or more carbons (component B), the sucrose fatty acid ester (component C), water The contents (unit: mass %) of (component D), glycerin (component E), oil (component F), propylene glycol fatty acid ester (component G), and fatty acid (component H) (unit: mass %). The total value of the content of component E, the ratio of the content of component C to the content of component A (C/A, mass ratio), and the ratio of the content of component E to the content of component B (E/B, mass ratio) .

[Test Example 1 Foaming test] Add 180 g of soft sugar to 200 g of eggs (raw eggs), and stir at low speed with a table mixer (N-50 manufactured by HOBART, beater: N-5D) , And heat up to 20°C. 30 g of the emulsified composition (products 1 to 9 of the present invention or comparative products 1 to 13) prepared in the above preparation example 1 and 50 g of water were added, and stirred at a medium speed for 1 minute. 200 g of low-gluten flour (manufactured by Nisshin Flour Co., Ltd.) was added and stirred at a low speed for 1 minute, and then stirred at a medium speed for 9 minutes to obtain a cake dough. Move the obtained cake dough to a 108 ml cup and quickly measure it, calculate the specific gravity of the cake dough (volume specific gravity, unit: g/cm ³ ), and evaluate the foamability. The smaller the specific gravity, the greater the expansion of the cake dough after mixing, and the higher the foaming property. In addition, the above-mentioned emulsified composition was used immediately after manufacture (1 to 3 days later), the second used was stored at 20°C for 30 days (30 d) after manufacturing, and the last used was stored at 40°C for 40 days (40 For d), when the specific gravity of the cake dough exceeds 0.43 g/cm ^3, it is assumed that the following test is not performed. The results are shown in Table 1 below.

[Table 1-1] Table 1-1 Product of the invention Comparison 1 2 3 4 5 6 7 8 9 1 2 Blending raw materials [mass%] Oil phase Saturated monoglycerin 7.0% 8.7% 7.0% 8.4% 7.0% 7.0% 7.0% 5.2% 7.7% 7.0% 7.0% Sorbitan fatty acid ester (*1) 2.0% 2.0% 2.0% 2.4% 2.0% 2.0% 2.0% 3.4% 2.2% 2.0% 2.0% Sorbitan fatty acid ester (*2) 1.7% Propylene Glycol Fatty Acid Ester 3.4% 3.4% 4.1% 3.4% 3.4% 3.4% 2.0% 5.4% 3.4% 3.4% fatty acid 0.30% 0.30% 0.30% 0.36% 0.30% 0.30% 0.30% 0.33% 0.3% 0.3% Lecithin (38% oil content) 0.20% 0.20% 0.20% 0.24% 1.20% 0.20% 0.20% 0.22% 2.2% 0.2% Polyoxyethylene sorbitan fatty acid ester Canola oil water box Sucrose Fatty Acid Ester 4.2% 4.2% 4.2% 5.0% 3.2% 4.2% 4.2% 6.5% 4.6% 2.2% 4.2% water 23.1% 23.1% 24.6% 23.4% 23.1% 23.1% 26.9% 24.6% 23.4% 23.1% 30.8% Sorbitol (solid content) 53.8% 53.8% 43.1% 41.0% 53.8% 26.9% 43.1% 41.0% 53.8% Sugar alcohol (solid content) 53.8% Refined glycerin 9.2% 8.8% 23.1% 9.2% 8.8% 46.1% Ethanol 6.0% 6.0% 6.0% 6.0% 6.0% 6.0% 6.0% 6.0% 6.0% 6.0% 6.0% Microcrystalline cellulose 0.2% 0.2% Sanxian Gum 0.075% 0.075% total※ 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% Composition (mass% in the composition) A: Monoglycerin with saturated fatty acid as structural fatty acid 7.0% 8.7% 7.0% 8.4% 7.0% 7.0% 7.0% 5.2% 7.7% 7.0% 7.0% B: Sugar alcohol with carbon number 6 or more 53.8% 53.8% 43.1% 41.0% 53.8% 53.8% 26.9% 43.1% 41.0% 53.8% 0.0% C: Sucrose fatty acid ester 4.2% 4.2% 4.2% 5.0% 3.2% 4.2% 4.2% 6.5% 4.6% 2.2% 4.2% D: water 23.1% 23.1% 24.6% 23.4% 23.1% 23.1% 26.9% 24.6% 23.4% 23.1% 30.8% E: Glycerin 0.0% 0.0% 9.2% 8.8% 0.0% 0.0% 23.1% 9.2% 8.8% 0.0% 46.1% F: The content of fat 0.08% 0.08% 0.08% 0.09% 0.46% 0.08% 0.08% 0.00% 0.08% 0.84% 0.08% G: Propylene glycol fatty acid ester 3.4% 0.0% 3.4% 4.1% 3.4% 3.4% 3.4% 2.0% 5.4% 3.4% 3.4% H: Fatty acid 0.3% 0.3% 0.3% 0.4% 0.3% 0.3% 0.3% 0.0% 0.3% 0.3% 0.3% B content + E content 53.8% 53.8% 52.3% 49.8% 53.8% 53.8% 50.0% 52.2% 49.8% 53.8% 46.1% Ratio (mass ratio) Content of C/Content of A 0.60 0.48 0.60 0.60 0.46 0.60 0.60 1.25 0.60 0.31 0.60 E content/B content 0.00 0.00 0.21 0.22 0.00 0.00 0.86 0.21 0.22 0.00 - Foaming evaluation (specific gravity) Just after preparation 0.35 0.35 0.31 0.31 0.35 0.34 0.35 0.38 0.32 0.36 0.33 20℃30 d 0.35 0.36 0.33 0.30 0.36 0.38 0.33 0.38 0.32 0.37 0.47 40℃40 d 0.36 0.39 0.31 0.32 0.42 0.31 0.31 0.33 0.32 0.46 - *1: Emsol S-10VHL *2: Emsol S-30V (※There may be cases where the total cannot be strictly 100% due to rounding to the second digit below the decimal point. The following table is also the same)

[Table 1-2] Table 1-2 Comparison 3 4 5 6 7 8 9 10 11 12 13 Blending raw materials [mass%] Oil phase Saturated monoglycerin 8.7% 7.0% 7.0% 8.7% 7.0% 7.0% 7.0% 7.0% 7.0% 7.0% 6.2% Sorbitan fatty acid ester (*1) 2.0% 2.0% 2.0% 2.0% 2.0% 2.0% 2.0% 2.0% 2.0% 2.0% 1.8% Sorbitan fatty acid ester (*2) 1.7% 1.7% Propylene Glycol Fatty Acid Ester 3.4% 3.4% 3.4% 3.4% 3.4% 3.4% 3.4% 3.4% 3.0% fatty acid 0.3% 0.3% 0.3% 0.3% 0.3% 0.3% 0.3% 0.3% 0.3% 0.3% 0.3% Lecithin (38% oil content) 0.2% 2.2% 0.2% 2.2% 0.2% 0.2% 0.2% 2.2% 0.2% 0.2% 0.2% Polyoxyethylene sorbitan fatty acid ester 2.0% 4.2% 4.2% 2.0% 2.0% Canola oil 20.0% 11.0% water box Sucrose Fatty Acid Ester 4.2% 2.2% 2.2% 2.2% 2.2% 4.2% 3.7% water 30.8% 30.8% 23.1% 23.1% 30.8% 24.3% 23.1% 30.9% 30.8% 17.0% 21.8% Sorbitol (solid content) 53.8% 53.8% 56.8% 53.8% 39.6% 38.2% Sugar alcohol (solid content) Refined glycerin 46.1% 46.1% 46.1% 46.2% 46.1% 8.2% Ethanol 6.0% 6.0% 6.0% 6.0% 6.0% 6.0% 6.0% 6.0% 6.0% 6.0% 5.3% Microcrystalline cellulose 0.2% 0.2% Sanxian Gum 0.1% 0.1% total 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% Composition (mass% in the composition) A: Monoglycerin with saturated fatty acid as structural fatty acid 8.7% 7.0% 7.0% 8.7% 7.0% 7.0% 7.0% 7.0% 7.0% 7.0% 6.2% B: Sugar alcohol with carbon number 6 or more 0.0% 0.0% 53.8% 53.8% 0.0% 56.8% 53.8% 0.0% 0.0% 39.6% 38.2% C: Sucrose fatty acid ester 4.2% 2.2% 2.2% 2.2% 0.0% 0.0% 0.0% 0.0% 2.2% 4.2% 3.7% D: water 30.8% 30.8% 23.1% 23.1% 30.8% 24.3% 23.1% 30.9% 30.8% 17.0% 21.8% E: Glycerin 46.1% 46.1% 0.0% 0.0% 46.1% 0.0% 0.0% 46.2% 46.1% 0.0% 8.2% F: The content of fat 0.08% 0.84% 0.08% 0.84% 0.08% 0.08% 0.08% 0.84% 0.08% 20.1% 11.1% G: Propylene glycol fatty acid ester 0.0% 3.4% 3.4% 0.0% 3.4% 3.4% 3.4% 3.4% 3.4% 3.4% 3.0% H: Fatty acid 0.3% 0.3% 0.3% 0.3% 0.3% 0.3% 0.3% 0.3% 0.3% 0.3% 0.3% B content + E content 46.1% 46.1% 53.8% 53.8% 46.1% 56.8% 53.8% 46.2% 46.1% 39.6% 46.4% Ratio (mass ratio) Content of C/Content of A 0.48 0.31 0.31 0.25 0.00 0.00 0.00 0.00 0.31 0.60 0.60 E content/B content - - 0.00 0.00 - 0.00 0.00 - - 0.00 0.21 Foaming evaluation (specific gravity) Just after preparation 0.36 0.36 0.39 0.40 0.38 0.67 0.59 0.50 0.47 0.48 0.44 20℃30 d 0.55 0.53 0.56 0.48 0.53 - - - - - - 40℃40 d - - - - - - - - - - - *1: Emsol S-10VHL *2: Emsol S-30V

It is clear from Table 1 above that when the comparative products are used for mixing cake dough, the comparative products 8-13 have poor foaming properties immediately after manufacture (the volumetric specific gravity exceeds 0.43 g/cm ³ ), and the comparative products 2-7 When stored at 20°C for 30 days, the foamability was impaired (the volume specific gravity exceeded 0.43 g/cm ³ ). Furthermore, the comparative product 1 was stored at 40°C for 40 days, and the foamability was impaired (the volume specific gravity exceeded 0.43 g/cm ³ ). cm ³ ). On the other hand, it is clearly known that when cake dough is prepared using the product of the present invention, cake dough with excellent foamability can be obtained, and furthermore, it can be used even after storage at 20°C for 30 days or 40°C at 40°C. The invention product is also excellent in foamability (the invention products 1 to 9).

[Preparation Example 2 Preparation of oil-in-water emulsion composition] Saturated monoglycerin (trade name: EXCEL VS-95, manufactured by Kao Co., Ltd.), sorbitan fatty acid ester (trade name: Emsol S-10VHL, manufactured by Kao Co., Ltd.), and propylene glycol fatty acid ester (trade name) : Grinstead PGMB, manufactured by Danisco), fatty acids (trade name: Lunac BA, manufactured by Kao Co., Ltd.), lecithin (trade name: Yelkin TS, manufactured by ADM), lipoprotein, and rapeseed oil (trade name: rapeseed The refined oil (manufactured by Nisshin OilliO Group Co., Ltd.) was mixed at the ratio shown in Table 2 below, heated to 80°C and stirred and dissolved to prepare an oil phase component. In addition, the numerical value of each component described in the upper column of Table 2 shows the mass% when the sum of the oil phase component and the water phase component is 100 mass %.

Sucrose fatty acid ester (trade name: Ryoto Sugar Ester S-1170S, manufactured by Mitsubishi Chemical Foods Co., Ltd.), water (ion-exchanged water), and sorbitol (trade name: sorbitol (solid content 70%)), Kao Co., Ltd. manufacture), liquid sugar (trade name: high maltose MC-45, sugar content 70% by mass, glucose and maltose as main components of syrup, Nippon Food & Chemical Co., Ltd. manufacture), isomerized sugar (trade name : Highsweet LI (76% solid content), manufactured by Dai Nippon Meiji Sugar Co., Ltd., refined glycerin (trade name: glycerin, manufactured by Kao Co., Ltd.), ethanol (trade name: Traceable 95, manufactured by Japan Alcohol Industry Business) , Microcrystalline cellulose (trade name: Ceolus RC-N30, manufactured by Asahi Kasei Co., Ltd.), Sanxian gum (trade name: BISTOP D-3000, manufactured by San-Ei Gen FFI), at the ratio shown in Table 2 below After mixing, adjusting the temperature to 80°C, stirring and dissolving under the conditions of a paddle 120 rpm and a homomixer 1500 rpm for 5 minutes, thereby obtaining water phase components. In addition, the numerical value of each component described in the upper column of Table 2 shows the mass% when the sum of the oil phase component and the water phase component is 100 mass %.

While slowly adding the above water phase ingredients to the above oil phase ingredients, use a vacuum emulsifier (manufactured by PRIMIX Corporation, 2M-03 model company) at 80°C, paddle 120 rpm, and homogeneous mixer 1,500 rpm. It was stirred and emulsified for 10 minutes to obtain an oil-in-water type emulsified composition (product 10 of the present invention and comparative product 14). After cooling the obtained emulsified compositions (product 10 of the present invention and comparative product 14) and the emulsified compositions (comparative products 12 and 13) obtained in Preparation Example 1 above to 20°C, they were used in the following tests example. In Table 2, the control indicates the monoglycerol (component A) with saturated fatty acid as the structural fatty acid, the sugar alcohol with 6 or more carbons (component B), the sucrose fatty acid ester (component C), water in each emulsified composition The contents (unit: mass %) of (component D), glycerin (component E), oil (component F), propylene glycol fatty acid ester (component G), and fatty acid (component H) (unit: mass %). The total value of the content of component E, the ratio of the content of component C to the content of component A (C/A, mass ratio), and the ratio of the content of component E to the content of component B (E/B, mass ratio) .

[Test Example 2 Foaming Test] To 260 g of eggs (raw eggs), 210 g of soft white sugar was added, and while stirring with a table mixer (N-50 manufactured by HOBART, beater: N-5D), the temperature was heated to 20°C. 10 g of the emulsified composition (product 10 of the present invention or comparative products 12-14) prepared in the above preparation examples 1 and 2 and 100 g of water were added, and stirred at a medium speed for 1 minute. Add 200 g of low-gluten flour (manufactured by Nisshin Flour Co., Ltd.) and 20 g of rapeseed oil, stir at medium speed for 9 minutes, then move the cake dough to a 108 ml cup and quickly measure the specific gravity. Make an evaluation. In addition, the above-mentioned emulsified composition used immediately after manufacture (1 to 3 days later), stored at 40°C for 40 days (40 d) after manufacture, and stored at 40°C for 2 months (2 M) after manufacture , And stored at 40°C for 3 months (3 M) after manufacture. The results are shown in Table 2 below.

[Test Example 3 Discoloration test of emulsified composition] The emulsified compositions prepared in the above preparation examples 1 and 2 (the present invention product 10 and the comparative products 12-14) were used with a color difference meter (NIPPON DENSHOKU Color Meter ZE2000) to The CIE color system (L ^﹡ , a ^﹡ , b ^﹡ ) measures the hue immediately after manufacture and after being stored at 40°C for 3 months. Furthermore, the value of visual brightness (L ^﹡ ) is used in the experiment. The closer the value of L ^﹡ is to 0, the lower the brightness (the stronger the black). The closer the value of L ^﹡ to 100, the higher the brightness ( The stronger the white). In addition, the appearance of the emulsified composition before and after storage was observed visually. The results are shown in Table 2 below.

[Table 2] Table 2 Product of the invention Comparison 10 12 13 14 Blending raw materials [mass%] Oil phase Saturated monoglycerin 7.0% 7.0% 6.2% 7.0% Sorbitan fatty acid ester (*1) 2.0% 2.0% 1.8% 2.0% Propylene Glycol Fatty Acid Ester 3.4% 3.4% 3.0% 3.4% fatty acid 0.30% 0.30% 0.27% 0.30% Lecithin (38% oil content) 0.20% 0.20% 0.18% 0.20% Lipoprotein (11% oil content) 2.0% Canola oil 20.0% 11.0% 23.2% water box Sucrose Fatty Acid Ester 4.2% 4.2% 3.7% 4.2% water 24.5% 17.0% 21.8% 27.4% Sorbitol (solid content) 42.9% 39.6% 38.2% Liquid sugar (solid content) 23.6% Isomerized sugar (solid content) 3.8% Refined glycerin 9.2% 8.2% Ethanol 6.0% 6.0% 5.3% 2.6% Microcrystalline cellulose 0.2% 0.2% 0.2% 0.2% Sanxian Gum 0.075% 0.1% 0.1% 0.075% total 100% 100% 100% 100% Composition (mass% in the composition) A: Monoglycerin with saturated fatty acid as structural fatty acid 7.0% 7.0% 6.2% 7.0% B: Sugar alcohol with carbon number 6 or more 42.9% 39.6% 38.2% 0.0% C: Sucrose fatty acid ester 4.2% 4.2% 3.7% 4.2% D: water 24.5% 17.0% 21.8% 27.4% E: Glycerin 9.2% 0.0% 8.2% 0.0% F: The content of fat 0.08% 20.1% 11.1% 23.5% G: Propylene glycol fatty acid ester 3.4% 3.4% 3.0% 3.4% H: Fatty acid 0.3% 0.3% 0.3% 0.3% B content + E content 52.1% 39.6% 46.4% 0.0% Ratio (mass ratio) Content of C/Content of A 0.60 0.60 0.60 0.60 E content/B content 0.21 0.0 0.21 - Foaming evaluation (specific gravity) Just after preparation 0.42 0.74 0.73 0.44 40℃40 d 0.42 0.76 0.72 0.46 40℃2 M 0.43 0.70 0.68 0.48 40℃3 M 0.42 0.74 0.70 0.50 Hue (L*) Before storage at 40°C 59.1 54.9 61.2 63.6 40℃3 M preserved product 59.7 54.3 60.0 59.0 difference -0.6 0.6 1.2 4.6 Exterior Before and after storage at 40℃3 M No change No change No change Browning *1: Emsol S-10VHL

According to Table 2, it is clear that the comparative product 14 mixed with cake dough just after manufacturing, after 40 days of storage at 40°C, after 2 months of storage at 40°C, or after 3 months of storage at 40°C When the foaming is poor, and as the storage time at 40℃ becomes longer, the specific gravity of the cake dough after mixing becomes larger, and the foaming is impaired. In addition, it can be seen that in the case of the comparative products 12 and 13, the foaming property was significantly inferior even when the latter was used. Furthermore, the color tone of the comparative product 14 before and after storage at 40°C was measured. As a result, it was 63.6 before storage at 40°C, while it was 59.0 after storage, and the difference was 4.6. This situation indicates that the color of the comparison product has browned due to storage at 40°C for 3 months. Furthermore, by visually comparing the color tone of the comparative product 14 before and after storage at 40°C, it was clear that the comparative product had browning due to the Maillard reaction and the like after being stored at 40°C for 3 months. On the other hand, when using the product of the present invention (product 10 of the present invention) to mix cake dough, even if it is used immediately after manufacture, after storing at 40°C for 40 days, after storing at 40°C for 2 months, or at 40°C After storing the latter for 3 months at ℃, there was no difference in the specific gravity of the cake dough after mixing, and all the cake dough was excellent in foamability. Furthermore, the hue of the present invention (inventive product 10) before and after storage at 40°C was measured. As a result, it was 59.1 before storage at 40°C, compared to 59.7 after storage, and there was almost no change in the hue before and after storage. Furthermore, by visually comparing the color tone of the product of the present invention (the product of the present invention 10) before and after storage at 40°C, the appearance of the product of the present invention did not change even if it was stored at 40°C for 3 months.

[Preparation Example 3 Preparation of oil-in-water emulsion composition] By the same method as the above-mentioned preparation example 2, the present invention products 11 and 12, and the comparative product 15 were prepared at the ratios shown in Table 3 below. In addition, the numerical value of each component described in the upper column of Table 3 shows the mass% when the sum of the oil phase component and the water phase component is 100 mass %. In addition, in Table 3, the comparison shows monoglycerin (component A) with saturated fatty acid as structural fatty acid, sugar alcohol with 6 or more carbon atoms (component B), and sucrose fatty acid ester (component C) in each emulsified composition , Water (component D), glycerin (component E), oil (component F), propylene glycol fatty acid ester (component G), and fatty acid (component H) contents (unit: mass %), and also indicated component B in comparison The total value of the content and the content of component E, the ratio of the content of component C to the content of component A (C/A, mass ratio), and the ratio of the content of component E to the content of component B (E/B, Quality ratio).

[Test Example 3 Foaming Test] Add 210 g of soft white sugar to 260 g of eggs (raw eggs), and use a table mixer (N-50 manufactured by HOBART, beater: N-5D) while mixing. Warm to 20°C. Add the emulsified composition prepared in Preparation Example 1 above (products 1, 3, 4, 7 of the present invention), the emulsified composition prepared in Preparation Example 2 above (product 10 of the present invention), or the emulsified composition prepared in Preparation Example 3 above 10 g of the composition (products 11 and 12 of the present invention, and comparative product 15) and 100 g of water were stirred at a medium speed for 1 minute. Add 200 g of low-gluten flour (manufactured by Nissin Flour Co., Ltd.) and 20 g of rapeseed oil, and stir at medium speed for 5, 7, or 9 minutes to obtain cake dough. Move the obtained cake dough to a 108 ml cup and quickly measure it, calculate the specific gravity of the cake dough (volume specific gravity, unit: g/cm ³ ), and evaluate the foamability. In addition, the above-mentioned emulsified composition was used immediately after production (1 to 3 days later).

45 mm/上表面61 mm/高度47 mm之逆圓錐台狀杯)中，並利用刮刀使表面變得平坦。使用PENETROMETER RPM-101(離合公司製造)，將金屬圓錐(類別1/1A，重量102.5 g)以與乳化組合物表面接觸之方式合併，使圓錐插入乳化組合物中5秒鐘，測定自乳化組合物表面至插入之圓錐之前端之深度。將插入之深度[mm]之10倍值設為稠度。 將結果與上述試驗例3之結果一併示於下述表3。[Test Example 4 Preparation property test of emulsified composition] The emulsified composition prepared in Preparation Example 1 above (products 1, 3, 4, and 7 of the present invention) and the emulsified composition prepared in Preparation Example 2 (product of the present invention) 10), or the emulsified composition (products 11 and 12 of the present invention, and comparative product 15) prepared in the above preparation example 3, put it in the container (bottom

45 mm/upper surface 61 mm/height 47 mm in an inverted truncated cone-shaped cup), and use a scraper to make the surface flat. Using PENETROMETER RPM-101 (manufactured by Lihe Co., Ltd.), combine the metal cone (category 1/1A, weight 102.5 g) in contact with the surface of the emulsified composition, insert the cone into the emulsified composition for 5 seconds, and measure the self-emulsified composition The depth from the surface of the object to the front end of the inserted cone. Set the 10 times value of the inserted depth [mm] as the consistency. The results are shown in Table 3 below together with the results of Test Example 3 described above.

[table 3] table 3 Product of the invention Comparison 1 3 4 7 10 11 12 15 Blending raw materials [mass%] Oil phase Saturated monoglycerin 7.0% 7.0% 8.4% 7.0% 7.0% 8.0% 3.5% 4.3% Sorbitan fatty acid ester (*1) 2.0% 2.0% 2.4% 2.0% 2.0% 2.3% 1.0% 2.0% Propylene Glycol Fatty Acid Ester 3.4% 3.4% 4.1% 3.4% 3.4% 5.2% 1.7% 3.4% fatty acid 0.30% 0.30% 0.36% 0.30% 0.30% 0.34% 0.15% 0.30% Lecithin (38% oil content) 0.20% 0.20% 0.24% 0.20% 0.20% 0.23% 0.10% 0.20% Lipoprotein (11% oil content) Canola oil water box Sucrose Fatty Acid Ester 4.2% 4.2% 5.0% 4.2% 4.2% 4.8% 2.1% 6.9% water 23.1% 24.6% 23.4% 26.9% 24.5% 23.3% 27.2% 24.6% Sorbitol (solid content) 53.8% 43.1% 41.0% 26.9% 42.9% 41.0% 47.9% 43.1% Liquid sugar (solid content) Isomerized sugar (solid content) Refined glycerin 9.2% 8.8% 23.1% 9.2% 8.8% 10.3% 9.2% Ethanol 6.0% 6.0% 6.0% 6.0% 6.0% 6.0% 6.0% 6.0% Microcrystalline cellulose 0.2% 0.2% Sanxian Gum 0.075% 0.075% total 100% 100% 100% 100% 100% 100% 100% 100% Composition (mass% in the composition) A: Monoglycerin with saturated fatty acid as structural fatty acid 7.0% 7.0% 8.4% 7.0% 7.0% 8.0% 3.5% 4.3% B: Sugar alcohol with carbon number 6 or more 53.8% 43.1% 41.0% 26.9% 42.9% 41.0% 47.9% 43.1% C: Sucrose fatty acid ester 4.2% 4.2% 5.0% 4.2% 4.2% 4.8% 2.1% 6.9% D: water 23.1% 24.6% 23.4% 26.9% 24.5% 23.3% 27.2% 24.6% E: Glycerin 0.0% 9.2% 8.8% 23.1% 9.2% 8.8% 10.3% 9.2% F: The content of fat 0.08% 0.08% 0.09% 0.08% 0.08% 0.09% 0.04% 0.08% G: Propylene glycol fatty acid ester 3.4% 3.4% 4.1% 3.4% 3.4% 5.2% 1.7% 3.4% H: Fatty acid 0.3% 0.3% 0.4% 0.3% 0.3% 0.3% 0.2% 0.3% B content + E content 53.8% 52.3% 49.8% 50.0% 52.1% 49.8% 58.1% 52.3% Ratio (mass ratio) Content of C/Content of A 0.60 0.60 0.60 0.60 0.60 0.60 0.60 1.60 E content/B content 0.00 0.21 0.22 0.86 0.21 0.21 0.21 0.21 Evaluation of preparation properties Consistency 215 242 258 243 245 239 310 209 Foaming evaluation (specific gravity) Stir for 5 minutes 0.65 0.52 0.47 0.58 0.49 0.51 0.60 0.74 Stir for 7 minutes 0.57 0.46 0.43 0.53 0.44 0.46 0.55 0.67 Stir for 9 minutes 0.53 0.43 0.41 0.49 0.42 0.43 0.52 0.61 *1: Emsol S-10VHL

As shown in the above Table 3, the emulsified composition satisfying the requirements of the present invention can increase its consistency by setting it to a form containing glycerin (products 3, 4, 7, and 10-12 of the present invention). Moreover, when the emulsified composition of the present invention containing glycerin is used to mix cake dough, the prepared cake dough has excellent foamability. On the other hand, even if the emulsified composition (Comparative Product 15) which does not satisfy the requirements of the present invention contains glycerin, the consistency cannot be increased, and the physical properties are relatively hard. Furthermore, even if cake dough is prepared using this emulsified composition containing glycerin (Comparative Product 15), the specific gravity of the obtained dough is relatively large, and the foamability is also poor.

[Test Example 4 Baking Test of Cake] Add 180 g of soft white sugar to 200 g of eggs (raw eggs). While stirring with a table mixer (N-50 manufactured by HOBART, whisk: N-5D), heat it to 20°C. Add 30 g of the emulsified composition prepared in Preparation Example 1 above (product 3 of the present invention) or the emulsified composition prepared in Preparation Example 3 above (comparative product 15) and 50 g of water, and stir at a medium speed for 1 minute. Add 200 g of low-gluten flour (manufactured by Nisshin Flour Co., Ltd.), stir at low speed for 1 minute, and stir at medium speed until the specific gravity becomes 0.36 to 0.37. Thereafter, 300 g of the obtained cake dough was poured into a round steel mold (mold No. 6), and baked in an oven with an upper fire of 175°C and a lower fire of 180°C for 30 minutes to make a cake. The cake was left to cool at 20°C. Overnight. For the obtained cake, 5 professional panelists evaluated the texture according to the following evaluation criteria. When there is a discrepancy in the evaluation between professional inspectors, the agreement determines the evaluation value.

-Evaluation criteria for food texture- 3: Good looseness, no stickiness and good mouth melting 2: Good looseness, but sticky, slightly difficult to swallow 1: Poor looseness, strong viscosity, difficult to swallow The results are shown in Table 4.

[Table 4] Table 4 Product of the invention Comparison 3 15 Blending raw materials [mass%] Oil phase Saturated monoglycerin 7.0% 4.3% Sorbitan fatty acid ester 1(*1) 2.0% 2.0% Propylene Glycol Fatty Acid Ester 3.4% 3.4% fatty acid 0.30% 0.30% Lecithin (38% oil content) 0.20% 0.20% water box Sucrose Fatty Acid Ester 4.2% 6.9% water 24.6% 24.6% Sorbitol (solid content) 43.1% 43.1% Refined glycerin 9.2% 9.2% Ethanol 6.0% 6.0% total 100% 100% Composition (mass% in the composition) A: Monoglycerin with saturated fatty acid as structural fatty acid 7.0% 4.3% B: Sugar alcohol with carbon number 6 or more 43.1% 43.1% C: Sucrose fatty acid ester 4.2% 6.9% D: water 24.6% 24.6% E: Glycerin 9.2% 9.2% F: The content of fat 0.08% 0.08% G: Propylene glycol fatty acid ester 3.4% 3.4% H: Fatty acid 0.3% 0.3% B content + E content 52.3% 52.3% Ratio (mass ratio) Content of C/Content of A 0.60 1.60 E content/B content 0.21 0.21 Baking test Bubble time 5min. 9min. Specific gravity of dough after foaming 0.365 0.366 Baked food texture (melting texture) 3 2 *1: Emsol S-10VHL

It is clear from Table 4 that when the emulsified composition of Comparative Product 15 is used to prepare cake dough, it takes about 9 minutes to stir until the specific gravity of the dough becomes 0.36 to 0.37. Furthermore, the result was that the cake obtained by baking the cake dough had good looseness, but it was sticky and was slightly difficult to swallow. On the other hand, it is clear that when the emulsified composition of the present invention (product 3 of the present invention) is used to prepare cake dough, it takes about 5 minutes to stir until the specific gravity of the dough becomes 0.36 to 0.37, and the foaming property is quickly exhibited. . Furthermore, the cake dough is prepared by using the emulsified composition of the present invention, and the cake obtained by baking it has good looseness, no stickiness, and good mouth melting.

As described above, by using the emulsified composition of the present invention, it is possible to obtain a cake dough that foams quickly and has excellent foamability. In addition, the emulsified composition of the present invention does not damage the foaming property even if it is stored for a long time, has no discoloration, and can maintain stable foaming effect or quality for a long time. Furthermore, by using the emulsified composition of the present invention to produce a cake, the looseness of the cake can be made good, and it can become a good texture in the mouth.

The present invention will be described together with this embodiment mode, but as long as it is not specified, the present invention will not be limited to any details of the description, and it should be considered that it should not violate the spirit and scope of the invention shown in the appended patent application. Explanation.

This case claims priority based on Japanese Patent Application No. 2018-191702 filed in Japan on October 10, 2018, and the content is incorporated herein by reference as part of the description of this specification.

Claims (6)

An oil type emulsified composition in water for frothing cake dough, which contains A: Monoglycerin with saturated fatty acid as structural fatty acid, B: Sugar alcohol with carbon number 6 or more, C: Sucrose fatty acid ester, and D: water, and The content of the component B is 20-65% by mass, the content of the component D is 10-30% by mass, and the ratio of the content of the component C to the content of the component A is 0.45 to 1.5 in terms of mass ratio. The content is 2.0% by mass or less. Such as the oil-type emulsified composition in water for frothing cake dough of claim 1, which contains E: Glycerin, and The total of the content of the component B and the content of the component E is 40 to 70% by mass, and the ratio of the content of the component E to the content of the B is 0.1 to 1 in terms of mass ratio. Such as the oil-type emulsified composition in water for frothing cake dough of claim 1, which contains G: propylene glycol fatty acid ester, and The content of the aforementioned component G is 1.5 to 5.5% by mass. Such as the oil-type emulsified composition in water for frothing cake dough of claim 1, which contains H: fatty acid, and The content of the above component H is 0.1 to 1.0% by mass. A cake obtained by baking cake dough using the emulsified composition of any one of claims 1 to 4. A method for manufacturing a cake, which comprises mixing the emulsified composition according to any one of claims 1 to 4 in a dough to prepare a cake dough, and baking the cake dough.