WO2015034067A1

WO2015034067A1 - Food foaming agent

Info

Publication number: WO2015034067A1
Application number: PCT/JP2014/073569
Authority: WO
Inventors: 敏弘藤本
Original assignee: 株式会社カネカ
Priority date: 2013-09-06
Filing date: 2014-09-05
Publication date: 2015-03-12
Also published as: JPWO2015034067A1

Abstract

　A food foaming agent in its entirety contains: 0.5 wt% or less of propylene glycol fatty acid ester, 1-30 wt% of food oil/fat, 2-20 wt% of a total of monoglycerides and monoglyceride derivatives having an organic acid that has bonded to a monoglyceride, 0.05-0.5 wt% of a polyoxyethylene sorbitan fatty acid ester, 2-4.2 wt% of a sucrose fatty acid ester having an HLB of 9-13, and 0.2-1.8wt% of a phospolipid. A water phase part and an oil phase part are prepared in such a manner that the monoglyceride derivative having an organic acid bonded to a monoglyceride is contained in a quantity of 1.5-7.0 wt% with respect to the entire food foaming agent, and after emulsification in an oil-in-water emulsion at 45-70°C, is cooled to a temperature of 1-40°C at a rate not exceeding 5°C/minute to obtain a food foaming agent. Said food foaming agent can be used without being added in large quantities to rapidly foam cake batter and stabilize the foam, and makes it possible to prepare cakes having minimal unpleasant taste of an emulsifier, a rich taste of ingredients, a large specific volume, and being soft and easily melting in the mouth.

Description

Foaming agent for food

The present invention relates to a foaming agent for food used for preparing dough for cakes such as sponge cake, and cakes using the same.

Cakes such as sponge cakes, busses, and baumkuchens are manufactured by baking dough prepared using flour, eggs, sugars, oils and fats as raw materials. In general, cakes with a rich flavor of raw materials such as eggs, large specific volume, soft, moist and melty texture are preferred, and in order to obtain such a texture, foam the dough It is usually necessary to use the foaming power of eggs. However, it is difficult to stabilize the bubbles only with the foaming power of the eggs, and stable quality cakes cannot be manufactured without complicated work processes by skilled craftsmen.

Therefore, in industrial production, a method of blending a foaming agent for food is common, and according to this method, the cake dough can be foamed easily and quickly, and air bubbles can be stabilized. Even if you are not a skilled craftsman, you can produce cakes of stable quality.

As this type of food foaming agent, there is one that utilizes the foaming property of monoglyceride α-gel or α-crystal, but α-gel and α-crystal are very unstable and easily transfer, and when transferred to β-crystal It is known that foaming power is significantly reduced. In order to maintain the α gel or α crystal state of monoglyceride, a method using other emulsifiers is generally used, and a method using propylene glycol fatty acid ester (hereinafter also referred to as PG ester) is most well known. Yes. However, food foaming agents using PG esters have a strong bitterness peculiar to emulsifiers, and cakes produced by adding them have bitterness and taste, and the flavor of the material is remarkably impaired. That is not preferable.

Therefore, 6 to 11% by weight of glycerin monofatty acid ester (monoglyceride), sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sorbitan fatty acid ester is used as a foaming agent for food, and α crystals of monoglyceride containing no PG ester are used. A stabilized paste-like emulsifying foaming agent (Example of Patent Document 1), 7.5 to 26% by weight of glycerin monofatty acid ester and 7.5 to 26% by weight of polyoxyethylene sorbitan monostearate, PG A cake foaming agent containing no ester (Patent Document 2) is disclosed. However, none of them contains edible fats and oils, and since the content of polyoxyethylene sorbitan fatty acid ester is large, there is a problem that the stability is low and the meltability in the mouth is poor.

In addition, edible fats and oils, monoacylglycerol containing saturated fatty acids as constituent fatty acids, water, cellulose, and polysaccharides containing specific amounts are included, and phospholipids are added to increase cake volume, improve baking unevenness, and enhance flavor. An oil-in-water emulsified composition for a cake (Patent Document 3) is disclosed, but the foaming power is not at a satisfactory level, and propylene glycol fatty acid ester (PG ester) is 3.4% by weight in all Examples. It is blended and has bitterness and taste.

JP 2004-329156 A JP 2012-55190 A JP 2012-170394 A

The object of the present invention is to quickly foam the cake dough without adding a large amount and to stabilize the bubbles, the taste of the emulsifier is less, the flavor of the material is rich, the specific volume is large, it is soft and melts in the mouth An object of the present invention is to provide a food foaming agent capable of producing a cake having a texture.

As a result of intensive studies to solve the above problems, the inventors of the present invention hardly contain propylene glycol fatty acid esters, edible fats and oils, monoglycerides, monoglyceride derivatives in which organic acids are bonded to monoglycerides, polyoxyethylene sorbitan fatty acid esters, Using a foaming agent for foods that contains specific amounts of sucrose fatty acid esters and phospholipids, cakes with low taste of emulsifiers, rich flavor of ingredients, large specific volume, softness and good mouthfeel The present invention has been completed.

That is, the first of the present invention is that the content of propylene glycol fatty acid ester is 0.5% by weight or less in the whole food foaming agent, edible fats and oils are 1 to 30% by weight, and organic acid is bound to monoglyceride and monoglyceride. 2 to 20% by weight of the total monoglyceride derivative, 0.05 to 0.5% by weight of polyoxyethylene sorbitan fatty acid ester, and 2.0 to 4.2% by weight of saturated sucrose fatty acid ester having an HLB of 9 to 13 And an aqueous phase so as to contain a monoglyceride derivative in which an organic acid is bound to the monoglyceride in an amount of 1.5 to 7.0% by weight in the whole food foaming agent. The present invention relates to a foaming agent for foods prepared by preparing a part and an oil phase part, emulsifying in an oil-in-water type at 45 to 70 ° C., and then cooling to 1 to 40 ° C. at a cooling rate of 5 ° C./min or less. A preferred embodiment relates to the food foaming agent described above, wherein the constituent fatty acid of the polyoxyethylene sorbitan fatty acid ester is a saturated fatty acid. More preferably, the present invention relates to the above-mentioned foaming agent for foods, which contains 0.2 to 1.8% by weight of sorbitan fatty acid ester in the whole foaming agent for foods. The second of the present invention relates to a cake dough containing 4 to 15 parts by weight of the above-mentioned foaming agent for food with respect to 100 parts by weight of grain flour. The third aspect of the present invention relates to cakes obtained by cooking the cake dough described above. A fourth aspect of the present invention is a monoglyceride in which the content of propylene glycol fatty acid ester is 0.5% by weight or less, the edible fats and oils are 1 to 30% by weight, and the monoglyceride and monoglyceride are combined with an organic acid. 2 to 20% by weight in total, 0.05 to 0.5% by weight of polyoxyethylene sorbitan fatty acid ester, 2.0 to 4.2% by weight of sucrose saturated fatty acid ester having an HLB of 9 to 13 and phosphorus An aqueous phase part containing 0.2 to 1.8% by weight of a lipid and containing 1.5 to 7.0% by weight of a monoglyceride derivative in which an organic acid is bound to the monoglyceride The present invention relates to a method for producing a foaming agent for food, wherein an oil phase part is prepared, emulsified in an oil-in-water type at 45 to 70 ° C., and then cooled to 1 to 40 ° C. at a cooling rate of 5 ° C./min or less.

According to the present invention, it is possible to quickly foam the cake dough and stabilize the air bubbles without adding a large amount, the taste of the material is small, the taste of the material is rich, the specific volume is large, soft and melted in the mouth The foaming agent for foodstuffs which can produce the cake of texture can be provided.

Hereinafter, the present invention will be described in more detail. The foaming agent for food of the present invention contains almost no propylene glycol fatty acid ester (PG ester), and edible fats and oils, monoglycerides, monoglyceride derivatives in which organic acids are bonded to monoglycerides, polyoxyethylene sorbitan fatty acid esters, and HLB are in a specific range. One characteristic is that each sucrose fatty acid ester and phospholipid are contained in specific amounts.

In the present invention, the food foaming agent is a modifier used for facilitating the foaming of food and stably maintaining the state after foaming. The foaming agent for foods is used for foamed foods such as cakes, whipped cream, and foamed soy sauce, and can be suitably used particularly for sponge cakes that can exhibit various effects.

Examples of the cakes include sponge cake, roll cake, Swiss roll, chiffon cake, snack cake, busse, baumkuchen, pound cake, butter cake, chocolate cake, cheese cake, pancake, steamed cake, castella, dorayaki, etc. It is done.

The PG ester is an emulsifier in which propylene glycol and a fatty acid are ester-bonded. Examples of the fatty acid include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, arachidic acid, and behenic acid. The content of the PG ester is preferably as small as possible, and is preferably 0.5% by weight or less, more preferably 0.1% by weight or less, and still more preferably 0% by weight in the whole food foaming agent. If it is more than 0.5% by weight, the cakes may be imparted with bitterness or taste.

The edible fats and oils are not particularly limited as long as they are suitable for edible use. For example, oils such as rapeseed oil, corn oil, soybean oil, palm oil, palm kernel oil, coconut oil, cacao butter, lard, beef tallow, fish oil, And oils and fats that have been subjected to treatments such as fractionation, curing, and transesterification, and at least one selected from these groups can be used. Among them, liquid oil is used from the viewpoint of foamability and bubble stability after whipping. Preferably there is. The content of the edible oil / fat is preferably 1 to 30% by weight, more preferably 5 to 25% by weight, and still more preferably 10 to 25% by weight, based on the whole food foaming agent. If it is less than 1% by weight, whipping to a predetermined specific gravity may not be possible, while if it exceeds 30% by weight, the effect may reach its peak or the bubble stability after whipping may be inferior.

The monoglyceride is one in which a saturated fatty acid is ester-bonded to one of the three hydroxyl groups of glycerin. Examples of the saturated fatty acid include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. Can be exemplified, and their composition ratio is not limited. In addition to the monoglyceride, it is preferable to always include a monoglyceride derivative in which an organic acid is bonded to the monoglyceride.

The monoglyceride derivative in which an organic acid is bonded to the monoglyceride is an emulsifier in which an organic acid is further ester-bonded to a hydroxyl group of a monoglyceride in which a saturated fatty acid is ester-bonded to one of the three hydroxyl groups of glycerin. Examples of the saturated fatty acid include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. Examples of the organic acid include acetic acid, citric acid, succinic acid, diacetyltartaric acid, and lactic acid.

The total content of the monoglyceride and the monoglyceride derivative in which an organic acid is bonded to the monoglyceride is preferably 2 to 20% by weight, more preferably 5 to 20% by weight, and more preferably 10 to 15% by weight, based on the total food foaming agent. preferable. If the amount is less than 2% by weight, the dough may not be whipped to a predetermined specific gravity. If the amount exceeds 20% by weight, the effect reaches a peak, or the taste of monoglyceride or monoglyceride derivative in which an organic acid is bonded to monoglyceride is felt. There is a case. In addition, the content of the monoglyceride derivative in which an organic acid is bonded to the monoglyceride is preferably 1.5 to 7.0% by weight, more preferably 2.5 to 6.5% by weight, based on the whole food foaming agent. If it is less than 1.5% by weight, the viscosity of the dough is low and the dough cannot be whipped to a predetermined specific gravity, or the time required for whipping may be extended. When the amount is more than 7.0% by weight, the effect may reach a peak, or the taste of the monoglyceride derivative in which an organic acid is bonded to the monoglyceride may be felt.

The polyoxyethylene sorbitan fatty acid ester is an emulsifier obtained by esterifying a part of hydroxyl groups of sorbitol and anhydrous sorbitol with a fatty acid and condensing 10 to 25 molecules of ethylene oxide. The constituent fatty acid of the polyoxyethylene sorbitan fatty acid ester is preferably a saturated fatty acid, and examples thereof include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid and the like. Especially preferred is lauric acid.

The content of the polyoxyethylene sorbitan fatty acid ester is preferably 0.05 to 0.5% by weight, more preferably 0.1 to 0.4% by weight, based on the whole food foaming agent. If it is less than 0.05% by weight, the dough may not be whipped to a predetermined specific gravity or the whipping time may be extended. If it exceeds 0.5% by weight, the melting of the cakes may become extremely poor.

The sucrose fatty acid ester refers to an emulsifier obtained by esterifying a part of hydroxyl groups of sucrose with a fatty acid. The constituent fatty acid of the sucrose fatty acid ester is preferably a saturated fatty acid, and examples thereof include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. The HLB is preferably 9-13. If the HLB is smaller than 9 or larger than 13, the effect of the present invention may not be achieved. The content of the sucrose fatty acid ester is preferably 2.0 to 4.2% by weight, more preferably 2.5 to 4.0% by weight, based on the whole food foaming agent. If it is less than 2.0% by weight, the dough may not be whipped to a predetermined specific gravity, or the whipping time may be extended. If the amount is more than 4.2% by weight, the effect reaches its peak and the cost may be too high.

The phospholipid refers to an emulsifier having a phosphate ester moiety in the structure. Examples of the phospholipid include natural lecithins such as soybean lecithin and egg yolk lecithin and enzyme-treated products thereof. The content of the phospholipid is preferably 0.2 to 1.8% by weight, more preferably 0.2 to 1.2% by weight, and more preferably 0.2 to 1.2% by weight based on the whole food foaming agent. 1.0% by weight is more preferable, and 0.2 to 0.7% by weight is particularly preferable. If it is less than 0.2% by weight, the dough may not be whipped to a predetermined specific gravity, or the whipping time may be extended. On the other hand, if the amount is more than 1.8% by weight, the effect may reach its peak when the flavor of the cakes deteriorates or when uneven baking occurs.

The food foaming agent of the present invention preferably contains a sorbitan fatty acid ester for the purpose of shortening the whipping time of the dough and improving workability. The sorbitan fatty acid ester is an emulsifier prepared by esterifying sorbitan obtained by dehydrating sorbitol and a fatty acid. The constituent fatty acid is preferably a saturated fatty acid, and examples thereof include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. Further, monoesters, diesters, triesters and the like in which one to three saturated fatty acids are ester-bonded in one molecule can be mentioned. Of these, triesters are preferable for shortening the whipping time and improving workability. The content of the sorbitan fatty acid ester is preferably 0.2 to 1.8% by weight, more preferably 0.3 to 1.0% by weight, and more preferably 0.4 to 0. More preferred is 6% by weight. If it exceeds 1.8% by weight, the softness of the cakes may be impaired. In addition, the said sorbitan fatty acid ester does not contain the said polyoxyethylene sorbitan fatty acid ester here.

The food foaming agent of the present invention may further contain saccharides, proteins, salts, thickening polysaccharides, emulsifiers other than those described above, etc., as long as the effects of the present invention are not hindered.

Examples of the saccharide include sucrose, fructose, glucose, maltose, lactose, oligosaccharide, liquid saccharides thereof, decomposed saccharified liquid saccharides such as corn syrup, sugar alcohols such as sorbitol, and liquid saccharides thereof.

Examples of the protein include milk protein, wheat protein, blood protein, egg protein, and at least one selected from the group consisting of enzyme-decomposed degradation products or acid-treated degradation products. As the milk protein, whey protein concentrate (WPC), sodium caseinate, acid casein, skim milk is subjected to ultrafiltration (UF) treatment to remove lactose and whey minerals, and concentrated and powdered. Proteins or those obtained by enzymatic treatment of these milk proteins can be exemplified, wheat proteins can be exemplified by gluten, gliadin, glutenin, blood proteins can be exemplified by plasma proteins, egg proteins can be exemplified by proteins derived from egg yolk, egg white, etc. .

Examples of the salts include sodium chloride, potassium chloride, calcium chloride, sodium carbonate, sodium hydrogen carbonate, potassium carbonate, sodium phosphate, sodium hydrogen phosphate, potassium phosphate, potassium hydrogen phosphate, sodium hexanemetaphosphate, citric acid. Sodium, potassium citrate, calcium citrate, sodium tartrate, potassium tartrate, sodium hydrogen tartrate, potassium hydrogen tartrate, sodium lactate, potassium lactate, sodium malate, potassium malate, sodium succinate, potassium succinate, potassium sorbate, Examples include calcium stearate.

Examples of the thickening polysaccharide include xanthan gum, guar gum, carrageenan, agar, gelatin, tamarind gum, locust bean gum, alginic acids, pectin, cellulose and derivatives thereof.

The method for producing the food foaming agent of the present invention is exemplified below. First, a predetermined amount of an emulsifier is added to the oil phase and / or the aqueous phase, and heated to the melting point or higher to be completely dissolved. As for other raw materials, a water-soluble raw material is dissolved in an aqueous phase and an oil-soluble raw material is dissolved in an oil phase to prepare an aqueous phase portion and an oil phase portion, respectively. While the water phase part is being stirred, the oil phase part is gradually added, and after emulsification in an oil-in-water type preferably at 45 to 70 ° C., preferably at a cooling rate of 5 ° C./min or less. Accordingly, the food foaming agent is obtained by cooling to 1 to 40 ° C. while stirring with a homomixer or the like. The storage temperature of the obtained food foaming agent is preferably 1 to 50 ° C.

The above method is for adjusting the emulsifier crystals to α-type, but when the emulsification temperature is lower than 45 ° C, the emulsifier component crystals may be transferred to β-type and the foaming power may be significantly reduced. If it is higher, α-type crystals cannot be obtained sufficiently and foaming power may be insufficient. On the other hand, when the cooling rate exceeds 5 ° C./min, the crystal of the emulsifier may be transferred to β-type, and the foaming power may be significantly reduced. Furthermore, if the cooling end temperature is lower than 1 ° C, the crystals may be transformed into β-type and the foaming power may be significantly reduced. If the temperature is higher than 40 ° C, α-type crystals cannot be obtained sufficiently and the foaming power is insufficient. There is a case. Also, if the storage temperature is lower than 1 ° C, the emulsifier component crystals may transition to β-type and the foaming power may be significantly reduced. If the storage temperature exceeds 50 ° C, the emulsifier crystals melt and oil-water separation occurs. Foaming power may be impaired.

When the foaming agent for food of the present invention is used in cakes, cakes can be obtained by adding 4 to 15 parts by weight to 100 parts by weight of cereal flour and heating and cooking. If the amount is less than 4 parts by weight, the dough may not be whipped to a predetermined specific gravity, or the whipping time may be extended. If the amount is more than 15 parts by weight, the melting of the mouth of the cake will be worse, or the taste of the emulsifier may be felt strongly. There is a case.

The grain flour is not particularly limited, and examples include wheat, barley, rye, buckwheat, corn, milled grains such as rice, rice bran, soybeans, and buckwheat, or starches extracted from the grains. However, among these, flour is preferably used.

Moreover, if the foaming agent for foods of the present invention is used for whipped cream or other foods, the amount used may be determined according to the desired foaming degree.

Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.

<Production of sponge cake>
In accordance with the formulation shown in Table 1, the powdered foam, baking powder, super white sugar, liquid whole egg, water, rapeseed oil, and the foaming agent for food obtained in Examples and Comparative Examples were put into a mixer bowl, and a vertical mixer (Kanto) Attach a wire whipper to “Mixer Kogyo Co., Ltd. Model No .: HPI-20M”), mix at low speed for 10 seconds, mix at medium speed, and whip until specific gravity reaches 0.45 g / cm ³ A cake dough was obtained. 380 g of the resulting dough was poured into a No. 6 can, baked for 45 minutes in a fixed kiln with an upper fire of 180 ° C. and a lower fire of 150 ° C., and left in a temperature-controlled room for 24 hours to obtain a sponge cake. .

<Whipping time for cake dough>
In the preparation of the sponge cake, the time (unit: seconds) required to start stirring at a low speed and then stir at a medium speed to reach a specific gravity of 0.45 g / cm ³ was defined as a whipping time.

<Viscosity of cake dough>
The viscosity of the cake dough obtained in the preparation of the sponge cake was measured using a B-type viscometer (BH type, manufactured by Toki Sangyo Co., Ltd.). A value obtained when the 5 rotor was rotated at 10 rpm for 10 seconds was read and multiplied by a conversion multiplier to obtain a dough viscosity (unit: Pa · s). When the viscosity evaluation using the cake dough is 23.5 Pa · s or more, it can be said that the stability of the bubbles in the cake dough is good.

<Specific volume measurement of sponge cake>
The specific volume of the sponge cake obtained in the preparation of the sponge cake was determined as follows. The volume (unit: cm ³ ) measured using a laser volume meter (“WinVM2000” manufactured by Astex Co., Ltd.) was divided by the weight (unit: g) to calculate the specific volume (cm ³ / g).

<Sensory evaluation of sponge cake>
The sponge cake obtained in the preparation of the sponge cake is stored in a room temperature-controlled at 20 ° C. for 24 hours, and then eaten by 10 experienced panelists, and each has a texture in terms of softness, melting in the mouth, and flavor. The average value of the evaluation points was taken as the evaluation value. The evaluation criteria at that time were as follows.

(Softness)
5 points: very soft.
4 points: Slightly soft.
3 points: normal.
2 points: Slightly hard.
1 point: very hard.

(Melting mouth)
5 points: Almost no dumplings in the mouth, very meltable in the mouth.
4 points: It doesn't become so much in the mouth and melts slightly in the mouth.
3 points: normal.
2 points: Slightly dumpling in mouth, slightly melting in mouth.
1 point: It becomes bun in the mouth and the mouth melts very badly.

(Flavor)
5 points: It does not feel the bitterness or dislike of the emulsifier and is very delicious.
4 points: The emulsifier is delicious with almost no bitterness or disgusting taste.
3 points: The emulsifier's bitterness and discomfort are slightly felt, but delicious.
2 points: The emulsifier feels bitter and unpleasant, and lacks some deliciousness.
1 point: The emulsifier's bitterness and dislike is felt strongly and is not delicious.

(Comprehensive evaluation)
A: The sensory evaluation values of whipping time, dough viscosity, softness of sponge cake, melting in mouth, and flavor are all excellent.
○: Whip time and dough viscosity are excellent, but the softness of sponge cake, melting in mouth, and sensory evaluation value of flavor are slightly inferior.
Δ: Either whipping time or dough viscosity is slightly inferior.
X: Either the whipping time or the dough viscosity is inferior, or the softness of the sponge cake, melting in the mouth, and the sensory evaluation value of the flavor are remarkably inferior
XX: It does not reach a predetermined specific gravity (0.45 g / cm ³ ).

Example 1
According to the formulation and production conditions shown in Table 2, monoglyceride, citric acid monoglyceride, soybean lecithin and rapeseed oil were mixed and completely dissolved at 85 ° C. to obtain an oil phase part. Moreover, after mixing sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sorbitol, ethanol, salts, and water, it heated at 60 degreeC and was set as the water phase part. While stirring the aqueous phase, the oil phase was added to the emulsion to emulsify it to prepare an oil-in-water emulsion at 65 ° C. While this emulsion was homogenized with a homomixer (“TK homomixer” manufactured by PRIMIX Co., Ltd.), the emulsion was cooled to 50 ° C. at a rate of 1 ° C./min, and then placed in a constant temperature bath at 37 ° C. for 48 hours. And then cooled to 20 ° C. and stored at that temperature to obtain a foaming agent for food. The maximum cooling rate from 50 ° C. to 37 ° C. (primary cooling) is 0.1 ° C./min, the maximum cooling rate from 37 ° C. to 20 ° C. (secondary cooling) The cooling rate was 0.1 ° C./min. Sponge cakes were prepared using the obtained foaming agent for food, and whipping time and viscosity at the dough stage, specific volume of the sponge cake after baking, and sensory test were evaluated. The evaluation results are shown in Table 2.

(Example 2)
According to the formulation and production conditions shown in Table 2, sorbitan stearic acid triester was added to the oil phase, and the total amount was adjusted with sorbitol and water. It was. The evaluation results of the food foaming agent thus obtained are shown in Table 2.

(Examples 3 to 5, Comparative Examples 1 and 2)
According to the formulation and production conditions shown in Table 2, the amount and type of polyoxyethylene sorbitan fatty acid ester were changed, and the total amount was adjusted with sorbitol and water as required. A foaming agent was obtained. The evaluation results of the obtained food foaming agent are shown in Table 2.

As is clear from Table 2, Example 1 had a short dough whipping time, high viscosity and stability, and good sponge cake, but Example 2 further blended with sorbitan fatty acid ester was more It was a favorable evaluation result. In addition, when the amount of polyoxyethylene sorbitan fatty acid ester added is 0.1 to 0.4% by weight (Examples 2 to 5), the whipping time of the dough is short regardless of the type, and the viscosity of the resulting dough Was high and the stability of the dough was good. In the case of adding 0.4% by weight of polyoxyethylene sorbitan oleate (Example 5), although the sponge cake melted slightly in the mouth, a good quality sponge cake was obtained. On the other hand, in the case where the polyoxyethylene sorbitan fatty acid ester was added excessively (1.0% by weight) (Comparative Example 1) and the case where no polyoxyethylene sorbitan fatty acid ester was added (Comparative Example 2), the whipping time and dough viscosity were inferior The melt of the cake was bad.

(Examples 6 and 7)
According to the formulation and production conditions shown in Table 3, the amount of sucrose stearate added was changed and the total amount was adjusted with sorbitol and water to produce a foaming agent for food as in Example 2, The evaluation results are shown in Table 3.

(Example 8)
According to the formulation and production conditions shown in Table 3, the amount of citric acid monoglyceride added was changed, and a foaming agent for food was prepared in the same manner as in Example 2 except that the total amount was adjusted with sorbitol and water. Are shown in Table 3.

(Comparative Example 3)
According to the composition and production conditions shown in Table 3, a food foaming agent was prepared in the same manner as in Example 2 except that the total amount was adjusted with sorbitol and water without adding citric acid monoglyceride. It is shown in Table 3.

(Comparative Examples 4 and 5)
A foaming agent for food was prepared in the same manner as in Example 2 except that the sucrose fatty acid ester having a different HLB was changed according to the formulation and production conditions shown in Table 3, and the evaluation results are shown in Table 3.

(Comparative Example 6)
According to the formulation and production conditions shown in Table 3, a food foaming agent was prepared in the same manner as in Example 2 except that the sucrose fatty acid ester was not added and the total amount was adjusted with sorbitol and water. Are shown in Table 3.

(Comparative Examples 7 and 8)
According to the composition and production conditions shown in Table 3, a food foaming agent was prepared in the same manner as in Example 2 except that the amount of soybean lecithin was changed and the total amount was adjusted with sorbitol and water. Are shown in Table 3.

As is apparent from Table 3, when the amount of sucrose fatty acid ester added is 2 to 4% by weight (Examples 6 and 7), the whipping time of the dough is short, and the resulting dough has a high viscosity. The stability of was good. Moreover, when the addition amount of citric acid monoglyceride was 6.3% by weight (Example 8), the whipping time of the dough was further shortened, and the resulting dough had a high viscosity and the dough had good stability. On the other hand, in the case where the monoglyceride derivative in which the organic acid was bonded to the monoglyceride (Comparative Example 3) was not added, the whipping time of the dough became long and the viscosity of the dough was low, which was inferior. In addition, when the HLB of the sucrose fatty acid ester is 5 (Comparative Example 4) and 15 (Comparative Example 5), the whipped time of the dough is long and the viscosity of the dough is low, which is inferior. In the case where no ester was added (Comparative Example 6), it was not possible to whip up to a predetermined specific gravity. Further, in the case where soybean lecithin was added excessively (2% by weight) (Comparative Example 7), the baking unevenness slightly appeared and the flavor was inferior, and in the case where soybean lecithin was not added (Comparative Example 8), the dough The whipping time was longer and the viscosity of the dough was low and inferior.

(Examples 9 and 10)
According to the composition and production conditions shown in Table 4, a food foaming agent was prepared in the same manner as in Example 2 except that the amount of fats and oils was changed and the total amount was adjusted with sorbitol and water. This is shown in FIG.

(Comparative Example 9) In accordance with Example 4 of JP-A-2004-329156 According to the formulation and production conditions shown in Table 4, a food foaming agent was prepared as follows. That is, monoglyceride and sorbitan fatty acid monoester were mixed and then completely melted at 85 ° C. to obtain an oil phase part. Moreover, after mixing sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sorbitol, ethanol, propylene glycol, and water, it heated at 60 degreeC and was set as the water phase part. While stirring the aqueous phase, the oil phase was added to the emulsion to emulsify it to prepare an oil-in-water emulsion at 65 ° C. While homogenizing this emulsion with a homomixer (“TK homomixer” manufactured by PRIMIX Corporation), the emulsion was cooled to 50 ° C. at a rate of 1 ° C./minute, and then stored at 20 ° C. for food (cake). A foaming agent was obtained. The obtained food foaming agent was evaluated in the same manner as in Example 1, and the evaluation results are shown in Table 4.

(Comparative Example 10) In accordance with Example 3 of JP 2012-55190 A A foaming agent for food was prepared as follows according to the formulation and production conditions shown in Table 4. That is, monoglyceride, polyoxyethylene sorbitan fatty acid ester and water were mixed and then completely dissolved at 80 ° C. This solution is homogenized with a homomixer (“TK Homomixer” manufactured by PRIMIX Co., Ltd.), cooled to 35 ° C. at a rate of 5 ° C./min, and stored at 20 ° C. for food (cake). A foaming agent was obtained. The obtained food foaming agent was evaluated in the same manner as in Example 1, and the evaluation results are shown in Table 4.

(Comparative Example 11) In accordance with Example 1 of JP 2012-170394 A foaming agent for food was prepared as follows according to the formulation and production conditions shown in Table 4. That is, monoglyceride, soybean lecithin, sorbitan fatty acid ester, PG ester and rapeseed oil were mixed and completely dissolved at 80 ° C. to obtain an oil phase part. Moreover, after mixing sucrose fatty acid ester, sorbitol, ethanol, xanthan gum, a cellulose, and water, it heated at 40 degreeC and was set as the water phase part. While stirring the oil phase part, the water phase part was added thereto to emulsify it to prepare an oil-in-water emulsion at 50 ° C. The emulsion was kept warm and homogenized for 5 minutes with a homomixer (“TK homomixer” manufactured by Primix Co., Ltd.), then cooled to 15 ° C. at a cooling rate of 1 ° C./min, and then a refrigerator at 5 ° C. To obtain a foaming agent for food (cake). The obtained food foaming agent was evaluated in the same manner as in Example 1, and the evaluation results are shown in Table 4.

As is apparent from Table 4, in the case of adding 1 to 30% by weight of fats and oils (Examples 9 and 10), the whipping time of the dough is short, the resulting dough has a high viscosity, and the dough stability is good. Met. On the other hand, in the prior arts (Comparative Examples 9 to 11) that do not include a monoglyceride derivative in which an organic acid is bonded to monoglyceride, the whipping time of the dough is extremely long, and the dough viscosity is low and inferior. In particular, in the case where propylene glycol fatty acid ester was added (Comparative Example 11), the resulting sponge cake had a bitter taste and a poor flavor.

(Examples 11 and 12, Comparative Examples 12 and 13)
A food foaming agent was prepared in the same manner as in Example 2 except that the emulsification temperature was changed according to the formulation and production conditions shown in Table 5, and the evaluation results are shown in Table 5.

(Examples 13 and 14)
According to the formulation and production conditions shown in Table 5, the secondary cooling end temperature was changed, and a food foaming agent was prepared in the same manner as in Example 2 except that the temperature was stored at that temperature. Indicated.

(Comparative Example 14)
In accordance with the formulation and production conditions shown in Table 5, the foaming agent for food was prepared in the same manner as in Example 2 except that the cooling condition was only the primary cooling at the end temperature of 45 ° C and the subsequent storage temperature was changed to 45 ° C. The evaluation results are shown in Table 5.

(Example 15, Comparative Examples 15 and 16)
A food foaming agent was prepared in the same manner as in Example 2 except that the cooling rate was changed according to the formulation and production conditions shown in Table 5, and the evaluation results are shown in Table 5.

As is apparent from Table 5, the emulsion temperature is 45 to 70 ° C (Examples 11 and 12), the cooling end temperature is 4 to 35 ° C (Examples 13 and 14), and the cooling rate is 4 ° C / min. (Example 15), the whipping time of the dough was short, the viscosity of the resulting dough was high, and the stability of the dough was good. On the other hand, when the emulsification temperature was 75 ° C. (Comparative Example 13) and the final cooling temperature was 45 ° C. (Comparative Example 14), the whipping time of the dough was long and the viscosity of the dough was low and inferior. Moreover, the thing of the emulsification temperature of 40 degreeC (comparative example 12) and the cooling rate of 7 degree-C / min (comparative examples 15 and 16) were not able to be whipped to predetermined specific gravity.

(Example 16)
In Example 2, a sponge cake was produced in the same manner as in Example 2 except that the amount of the food foaming agent added in the production of the sponge cake was changed from 8.0 parts by weight to 4.0 parts by weight. . The dough whipping time is 309 seconds, the dough viscosity is 17.0 Pa · s, whipability and dough viscosity are slightly inferior, but the resulting sponge cake has a specific volume of 4.37 cm ³ / g, softness 3.7 points A good quality product with a mouth melting of 3.3 points and a flavor of 3.8 points was obtained, and in particular, five panelists evaluated the bitterness and unpleasant taste of the emulsifier as being almost delicious.

(Example 17)
In Example 2, a sponge cake was produced in the same manner as in Example 2 except that the mixer for producing the sponge dough was changed from the vertical mixer to the continuous mixer. That is, the raw materials are weighed as shown in Table 1, and stirred with a vertical mixer (“MPI-30M” manufactured by Kanto Blender Kogyo Co., Ltd.) using a wire whip at low speed until they are mixed for 1 minute. A dough mixture was prepared. After pouring the entire amount of this mixture into the hopper of a continuous Mondo mixer ("Minimond A-05" manufactured by Mondomix), the mixture was rotated while injecting nitrogen gas under a pressure of 12 kg / hr and 0.3 MPa. A sponge fabric having a specific gravity of 0.45 was obtained by adjusting the amount of nitrogen to be injected through a mixing head. The obtained sponge dough was baked and used to prepare a sponge cake. The dough whipping time is 70 seconds, the dough viscosity is 23.4 Pa · s, the specific volume after baking is 4.38 cm ³ / g, softness 4.2 points, mouth melting 3.3 points, flavor 3.6 A point and a good quality thing were obtained, and especially four panelists evaluated that it was very soft.

Claims

The total amount of propylene glycol fatty acid ester in the total foaming agent for food is 0.5% by weight or less, 1 to 30% by weight of edible fats and oils, monoglyceride and monoglyceride derivative in which organic acid is bonded to monoglyceride in total 2 to 20% by weight, polyoxyethylene sorbitan fatty acid ester 0.05 to 0.5% by weight, sucrose saturated fatty acid ester HLB 9 to 13 to 2.0 to 4.2% by weight, and phospholipid 0.2 to 1. A water phase part and an oil phase part are prepared so as to contain 1.5 to 7.0% by weight of a monoglyceride derivative containing 8% by weight and an organic acid bonded to the monoglyceride in the total foaming agent for food, A foaming agent for foods, which is emulsified in an oil-in-water type at 45 to 70 ° C and then cooled to 1 to 40 ° C at a cooling rate of 5 ° C / min or less.
The food foaming agent according to claim 1, wherein the constituent fatty acid of the polyoxyethylene sorbitan fatty acid ester is a saturated fatty acid.
The food foaming agent according to claim 1 or 2, comprising 0.2 to 1.8% by weight of sorbitan fatty acid ester in the whole food foaming agent.
Cake dough containing 4 to 15 parts by weight of the food foaming agent according to any one of claims 1 to 3 with respect to 100 parts by weight of cereal flour.
Cakes made by cooking the cake dough according to claim 4.
The total amount of propylene glycol fatty acid ester in the total foaming agent for food is 0.5% by weight or less, 1 to 30% by weight of edible fats and oils, monoglyceride and monoglyceride derivative in which organic acid is bonded to monoglyceride in total 2 to 20% by weight, polyoxyethylene sorbitan fatty acid ester 0.05 to 0.5% by weight, sucrose saturated fatty acid ester HLB 9 to 13 to 2.0 to 4.2% by weight, and phospholipid 0.2 to 1. A water phase part and an oil phase part are prepared so as to contain 1.5 to 7.0% by weight of a monoglyceride derivative containing 8% by weight and an organic acid bonded to the monoglyceride in the total foaming agent for food, A method for producing a foaming agent for foods, which is emulsified in an oil-in-water type at 45 to 70 ° C and then cooled to 1 to 40 ° C at a cooling rate of 5 ° C / min or less.