WO2020075688A1 - Oil-in-water emulsion composition for foaming cake dough - Google Patents

Oil-in-water emulsion composition for foaming cake dough Download PDF

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WO2020075688A1
WO2020075688A1 PCT/JP2019/039547 JP2019039547W WO2020075688A1 WO 2020075688 A1 WO2020075688 A1 WO 2020075688A1 JP 2019039547 W JP2019039547 W JP 2019039547W WO 2020075688 A1 WO2020075688 A1 WO 2020075688A1
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mass
component
content
oil
fatty acid
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渉 会田
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花王株式会社
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)

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

ケーキ生地起泡用水中油型乳化組成物Oil-in-water type emulsion composition for foaming cake dough
　本発明は、ケーキ生地起泡用水中油型乳化組成物に関する。 The present invention relates to an oil-in-water emulsion composition for foaming cake dough.
　ケーキ類は、小麦粉、卵、糖類、油脂等を原料としてケーキ生地を調製し、このケーキ生地を焼成して製造される。ケーキ類は一般に、比容積が大きく、ふんわりとした食感のものが好まれる。この食感を達成するためには、ケーキ生地を十分に起泡させることが重要であり、通常、多量の空気を包み込むことができる卵がその役割を担っている。
　一方、比容積及び食感の更なる向上のために、ケーキ生地に、さらに起泡性の乳化組成物を配合することも知られている。この乳化組成物として、グリセリン脂肪酸モノエステルを主な成分として含有するものが広く用いられている。 Cakes are produced by preparing cake dough using flour, eggs, sugars, fats and oils as raw materials, and baking the cake dough. Generally, cakes having a large specific volume and a soft texture are preferred. In order to achieve this texture, it is important that the cake dough is sufficiently foamed, and an egg that can wrap a large amount of air normally plays its role.
On the other hand, in order to further improve the specific volume and texture, it is also known to further add a foaming emulsified composition to the cake dough. As this emulsified composition, one containing glycerin fatty acid monoester as a main component is widely used.
　グリセリン脂肪酸モノエステル（モノアシルグリセロール）は、α結晶（αゲル）の状態では起泡力及びこれを維持する力が高いものの、β結晶（βゲル）に転移した後には、起泡力等が大きく低下する。そこで、モノアシルグリセロールのαゲルの状態を維持するために、モノアシルグリセロールに加えてソルビトールを含有させた乳化組成物からなる起泡剤が提案されている（例えば特許文献１～３参照）。 Glycerin fatty acid monoester (monoacyl glycerol) has a high foaming power in the α crystal (α gel) state and a high power to maintain the foaming power, but the foaming power, etc. after transfer to β crystal (β gel) Greatly reduced. Therefore, in order to maintain the α-gel state of monoacylglycerol, a foaming agent composed of an emulsion composition containing sorbitol in addition to monoacylglycerol has been proposed (see, for example, Patent Documents 1 to 3).
特開昭５７－２２６４０号公報JP-A-57-22640 特開２００２－２４７９５２号公報JP-A-2002-247952 特開２００４－３２９１５６号公報JP 2004-329156 A
　本発明は、Ａ：飽和脂肪酸を構成脂肪酸とするモノアシルグリセロール（以下、「飽和モノアシルグリセロール」、「成分Ａ」とも称す。）、Ｂ：炭素数６以上の糖アルコール（以下、「成分Ｂ」とも称す。）、Ｃ：ショ糖脂肪酸エステル（以下、「成分Ｃ」とも称す。）、Ｄ：水（以下、「成分Ｄ」とも称す。）を含有し、前記成分Ｂの含有量が２０～６５質量％、前記成分Ｄの含有量が１０～３０質量％、前記成分Ａの含有量に対する前記成分Ｃの含有量の比の値が質量比で０．４５～１．５であり、油脂の含有量が２．０質量％以下である、ケーキ生地起泡用水中油型乳化組成物を提供するものである。 In the present invention, A: monoacylglycerol having a saturated fatty acid as a constituent fatty acid (hereinafter, also referred to as “saturated monoacylglycerol” and “component A”), B: a sugar alcohol having 6 or more carbon atoms (hereinafter, “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. To 65% by mass, the content of the component D is 10 to 30% by mass, and the value of the ratio of the content of the component C to the content of the component A is 0.45 to 1.5 by mass ratio. To provide an oil-in-water emulsion composition for foaming cake dough, the content of which is 2.0% by mass or less.
発明の詳細な説明Detailed Description of the Invention
　特許文献１～３に開示されている気泡剤は含水量が多く、ケーキ生地を充分に起泡させるためには、より多量の気泡剤を添加する必要がある。また、これらの起泡剤は、添加した起泡剤が生地全体に広がり生地が充分に起泡するのに相応の時間を要する。 The aeration agents disclosed in Patent Documents 1 to 3 have a large water content, and it is necessary to add a larger amount of aeration agent in order to sufficiently foam the cake dough. Further, these foaming agents require a corresponding time for the added foaming agent to spread over the entire dough and to sufficiently foam the dough.
　乳化組成物は温度条件などが乳化安定性に影響し、保存中に構成成分の分離、相状態の変化、及び変色が起こりやすい傾向にある。乳化状態や相状態が崩れてしまうと起泡作用が大きく低下する。したがって、乳化組成物からなる起泡剤には長期に亘り起泡作用を安定に発現できる特性が求められる。 ㆍ The temperature and other factors of the emulsified composition affect the emulsion stability, and the components tend to separate, the phase state changes, and discoloration during storage. When the emulsified state or the phase state is destroyed, the foaming action is greatly reduced. Therefore, a foaming agent composed of an emulsion composition is required to have a property capable of stably exhibiting a foaming action for a long period of time.
　本発明者らは上記に鑑み、鋭意検討を行った。その結果、飽和脂肪酸を構成脂肪酸とするモノアシルグリセロールを特定量含有し、かつ、油脂の含有量を抑えた油相を分散相とし、特定炭素数の糖アルコールとショ糖脂肪酸エステルと水とを特定量組合せて含有する水相を連続相として有する水中油型乳化組成物が、長期保存安定性に優れ、ケーキ生地に対する起泡作用を長期に亘り安定に発現でき、ケーキ生地の製造時に速やかに起泡し、かつ焼き上がったケーキはバラケが良く、口溶け良好な食感を有することを見出した。
　本発明はこれらの知見に基づき完成されるに至ったものである。 The present inventors have made earnest studies in view of the above. As a result, a specific amount of monoacylglycerol having a saturated fatty acid as a constituent fatty acid is contained, and an oil phase in which the content of fats and oils is suppressed is used as a dispersed phase, and a sugar alcohol having a specific carbon number, a sucrose fatty acid ester, and water are prepared. The oil-in-water emulsion composition having the aqueous phase as a continuous phase containing a specific amount in combination is excellent in long-term storage stability, and can exhibit a foaming action on the cake dough stably for a long period of time. It was found that the cake which was foamed and baked had good variability and melted in the mouth and had a good texture.
The present invention has been completed based on these findings.
　本発明は、ケーキ生地に対する優れた起泡作用を長期に亘り安定に発現することでき、長期保管されても外観が変色せず乳化状態も安定であり、ケーキ生地の製造時に速やかに起泡し、焼き上がったケーキをバラケが良く、口溶け良好な食感とすることができるケーキ生地起泡用水中油型乳化組成物の提供に関する。 The present invention can stably exhibit an excellent foaming action on the cake dough over a long period of time, the appearance does not change color even when stored for a long time, the emulsion state is stable, and the foaming occurs quickly during the production of the cake dough. The present invention relates to the provision of an oil-in-water type emulsion composition for foaming a cake dough, which allows the baked cake to be well-balanced and have a good mouthfeel.
　本発明のケーキ生地起泡用水中油型乳化組成物は、ケーキ生地に対する優れた起泡作用を長期に亘り安定に維持することができ、長期保管されても外観が変色せず乳化状態も安定であり、ケーキ生地の製造時に速やかに起泡し、得られるケーキをバラケが良く、口溶け良好な食感とすることができる。また、本発明のケーキは、バラケが良く、口溶け良好な食感を有している。
　本発明の上記および他の特徴および利点は、下記の記載からより明らかになるであろう。 The oil-in-water emulsion composition for foaming a cake dough of the present invention can stably maintain an excellent foaming action for a cake dough for a long period of time, and the emulsified state is stable without discoloring the appearance even after long-term storage. It is possible to quickly foam the cake dough during production, and the cake obtained can be well-balanced and have a good mouthfeel. In addition, the cake of the present invention has good variability and melts in the mouth and has a good texture.
The above and other features and advantages of the present invention will become more apparent from the following description.
　本発明のケーキ生地起泡用水中油型乳化組成物（以下、単に、本発明の乳化組成物と呼ぶことがある。）について、好ましい実施形態を以下に説明する。 Preferred embodiments of the oil-in-water type emulsion composition for foaming cake dough of the present invention (hereinafter, may be simply referred to as the emulsion composition of the present invention) will be described below.
　本発明の乳化組成物に含まれる成分Ａ（飽和モノアシルグリセロール）は、グリセリンが有する３つのヒドロキシ基のいずれか１つと、飽和脂肪酸が有するカルボキシル基とがエステル結合した構造を有するモノエステル化合物である。飽和脂肪酸が結合するグリセリンのヒドロキシ基は、α－位であってもβ－位であってもよいが、α位であることが好ましい。
　上記飽和脂肪酸の種類に特に制限はなく、組成物の初期及び長期保存後の起泡性を良好とする観点から、ミリスチン酸（Ｃ１４：０）、パルミチン酸（Ｃ１６：０）、ステアリン酸（Ｃ１８：０）、及びアラキジン酸（Ｃ２０：０）からなる群より選ばれる１種又は２種以上を含むことが好ましく、パルミチン酸及びステアリン酸を含むことがより好ましい。成分Ａの構成脂肪酸に占めるステアリン酸の割合は４０質量％以上が好ましく、５０質量％以上がより好ましい。成分Ａとして、飽和モノアシルグリセロールの１種又は２種以上を用いることができる。 Component A (saturated monoacylglycerol) contained in the emulsion composition of the present invention is a monoester compound having a structure in which any one of the three hydroxy groups of glycerin and the carboxyl group of the saturated fatty acid are ester-bonded. is there. The hydroxy group of glycerin to which the saturated fatty acid is bound may be at the α-position or β-position, but is preferably at the α-position.
There is no particular limitation on the type of the saturated fatty acid, and myristic acid (C14: 0), palmitic acid (C16: 0), stearic acid (C18) are used from the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage. : 0), and one or more selected from the group consisting of arachidic acid (C20: 0), and more preferably palmitic acid and stearic acid. The proportion of stearic acid in the constituent fatty acids of component A is preferably 40% by mass or more, more preferably 50% by mass or more. As the component A, one kind or two or more kinds of saturated monoacylglycerol can be used.
　本発明の乳化組成物中の成分Ａの含有量は、組成物の初期及び長期保存後の起泡性を良好とする観点から、２．０～１０質量％であることが好ましく、３．０～９．５質量％であることがより好ましく、５．０～９．０質量％であることがさらに好ましい。
　成分Ａは、本発明の乳化組成物の油相を構成する。 The content of the component A in the emulsion composition of the present invention is preferably 2.0 to 10% by mass, from the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage, and is preferably 3.0 to 3.0%. The amount is more preferably from 9.5% by mass to 9.5% by mass, further preferably from 5.0% to 9.0% by mass.
Component A constitutes the oil phase of the emulsion composition of the present invention.
　本発明の乳化組成物に含まれる成分Ｂ（炭素数６以上の糖アルコール）は、アルドース又はケトースのカルボニル基を還元して得られる糖を意味する。成分Ｂの具体例としては、ソルビトール、キシリトール、エリスリトール、マルチトール、マンニトール、還元水飴、イソマルト、及びラクチトールが挙げられ、中でもソルビトール又はマルチトールが好ましく、ソルビトールがより好ましい。成分Ｂとして、炭素数６以上の糖アルコールの１種又は２種以上を用いることができる。 Component B (sugar alcohol having 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 the component B include sorbitol, xylitol, erythritol, maltitol, mannitol, reduced starch syrup, isomalt, and lactitol, among which sorbitol or maltitol are preferable, and sorbitol is more preferable. As the component B, one or two or more sugar alcohols having 6 or more carbon atoms can be used.
　本発明の乳化組成物中の成分Ｂの含有量は２０～６５質量％であり、組成物の初期及び長期保存後の起泡性を良好とする観点から、２０～５５質量％であることが好ましく、２２～５０質量％であることがより好ましく、２５～４５質量％であることがさらに好ましい。
　成分Ｂは、本発明の乳化組成物の水相を構成する。 The content of the component B in the emulsified composition of the present invention is 20 to 65% by mass, and it is preferably 20 to 55% by mass from the viewpoint of improving the foamability of the composition initially and after long-term storage. The content is preferably 22 to 50% by mass, more preferably 25 to 45% by mass.
Component B constitutes the aqueous phase of the emulsion composition of the present invention.
　本発明の乳化組成物に含まれる成分Ｃ（ショ糖脂肪酸エステル）は、水相を構成する成分である。成分Ｃの一分子が有する構成脂肪酸の数は、成分Ｃが水相成分として存在できれば特に制限されない。本発明の乳化組成物に含まれるすべての成分Ｃに占める、脂肪酸モノエステルの形態である成分Ｃの割合は、３０～９０質量％であることが好ましく、４０～８５質量％であることがより好ましく、５０～８０質量％であることがさらに好ましい。ショ糖脂肪酸エステルを構成する脂肪酸としては、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸、ベヘン酸、エルカ酸等が挙げられ、これらのうち飽和脂肪酸がより好ましい。本発明に用いる成分Ｃは、ショ糖ステアリン酸エステルを含むこと（好ましくは成分Ｃに占めるショ糖ステアリン酸エステルの割合が５０質量％以上）が好ましい。成分Ｃとして、ショ糖脂肪酸エステルの１種又は２種以上を用いることができる。 Component C (sucrose fatty acid ester) contained in the emulsified composition of the present invention is a component constituting the aqueous phase. The number of constituent fatty acids contained in one molecule of the component C is not particularly limited as long as the component C can exist as an aqueous phase component. The proportion of the component C in the form of fatty acid monoester in all the components C contained in the emulsion composition of the present invention is preferably 30 to 90% by mass, and more preferably 40 to 85% by mass. It is more preferably 50 to 80% by mass. Examples of the fatty acid that constitutes the sucrose fatty acid ester include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, and erucic acid. Of these, saturated fatty acids are more preferable. Component C used in the present invention preferably contains sucrose stearate (preferably the proportion of sucrose stearate in component C is 50% by mass or more). As the component C, one kind or two or more kinds of sucrose fatty acid ester can be used.
　本発明の乳化組成物中の成分Ｃの含有量は、組成物の初期及び長期保存後の起泡性を良好とする観点から、１．０～１０質量％であることが好ましく、２．０～８．０質量％であることがより好ましく、４．０～６．０質量％であることがさらに好ましい。 The content of the component C in the emulsified composition of the present invention is preferably 1.0 to 10% by mass from the viewpoint of improving the foamability of the composition initially and after long-term storage, and is preferably 2.0. The amount is more preferably from 8.0 to 8.0% by mass, further preferably from 4.0 to 6.0% by mass.
　本発明の乳化組成物に含まれる成分Ｄ（水）は、飲用水であれば特に制限はなく、例えば、水道水、精製水、イオン交換水、ミネラルウォーター等を用いることができる。また、成分Ｄ以外の成分を水溶液等の水を含む状態で配合した場合には、当該水溶液等に含まれる水は、成分Ｄを構成する。 The component D (water) contained in the emulsion composition of the present invention is not particularly limited as long as it is drinking water, and for example, tap water, purified water, ion-exchanged water, mineral water and the like can be used. When components other than the component D are mixed in a state of containing water such as an aqueous solution, the water contained in the aqueous solution constitutes the component D.
　本発明の乳化組成物中の成分Ｄの含有量は、１０～３０質量％である。組成物の初期及び長期保存後の起泡性を良好とする観点から、本発明の乳化組成物中の成分Ｄの含有量は１５～２９質量％であることが好ましく、２０～２８質量％であることがより好ましい。
　成分Ｄは、本発明の乳化組成物における水相成分の基剤となる。
　本発明の乳化組成物は、成分Ｄの含有量を上記特定範囲に抑えても保存安定性が高められ、優れた起泡作用を長期に亘り安定に発現することができる。また、成分Ｄの含有量が上記特定範囲に抑えられ、他の成分の相対的な量が高められるため、ケーキ生地に対する乳化組成物の使用量を抑えることができる。また、成分Ｄの含有量を上記特定範囲に抑えることにより、乳化組成物がケーキ生地全体に素早く均一に広がることができ、ケーキ生地をより素早く、十分に起泡させることが可能となる。 The content of the component D in the emulsion composition of the present invention is 10 to 30% by mass. From the viewpoint of improving the foamability of the composition after initial storage and after long-term storage, the content of the component D in the emulsion composition of the present invention is preferably 15 to 29% by mass, and 20 to 28% by mass. More preferably.
Component D serves as a base for the aqueous phase component in the emulsion composition of the present invention.
The emulsion composition of the present invention has improved storage stability even if the content of the component D is suppressed within the above specific range, and can exhibit an excellent foaming action stably for a long period of time. Moreover, since the content of the component D is suppressed to the above specific range and the relative amounts of the other components are increased, the amount of the emulsified composition used for the cake dough can be suppressed. Moreover, by controlling the content of the component D within the above-mentioned specific range, the emulsified composition can be quickly and uniformly spread over the entire cake dough, and the cake dough can be foamed more quickly and sufficiently.
　本発明の乳化組成物は、Ｅ：グリセリン（以下、「成分Ｅ」とも称す。）を含有してもよい。本発明の乳化組成物が成分Ｅを含有する場合、乳化組成物中の成分Ｅの含有量は、組成物の初期及び長期保存後の起泡性を良好とする観点から、０～４０質量％であることが好ましく、３．０～３５質量％であることがより好ましく、７．０～３０質量％であることがさらに好ましい。
　成分Ｅは、本発明の乳化組成物の水相を構成する。 The emulsion composition of the present invention may contain E: glycerin (hereinafter, also referred to as “component E”). When the emulsified composition of the present invention contains the component E, the content of the component E in the emulsified composition is 0 to 40% by mass from the viewpoint of improving the foamability of the composition initially and after long-term storage. Is preferred, 3.0 to 35% by mass is more preferred, and 7.0 to 30% by mass is even more preferred.
Component E constitutes the aqueous phase of the emulsion composition of the present invention.
　本発明の乳化組成物は、Ｆ：油脂（以下、「成分Ｆ」とも称す。）を含有してもよい。本発明の乳化組成物が成分Ｆを含有する場合でも、乳化組成物中の成分Ｆの含有量は２．０質量％以下である。成分Ｆは、例えば、食用の動物性油脂、及び食用の植物性油脂に含まれ、また、他の原料の製剤等に含まれていることがある。
　本発明において、成分Ｆは、トリアシルグリセロール及びジアシルグリセロールを意味し、モノアシルグリセロールは上記「油脂」には含まれないものとする。 The emulsion composition of the present invention may contain F: fats and oils (hereinafter, also referred to as “component F”). Even when the emulsion composition of the present invention contains the component F, the content of the component F in the emulsion composition is 2.0% by mass or less. The component F is contained in, for example, edible animal oils and fats and edible vegetable oils and fats, and may be contained in formulations of other raw materials.
In the present invention, the component F means triacylglycerol and diacylglycerol, and monoacylglycerol is not included in the above “fats and oils”.
　本発明の乳化組成物が成分Ｆを含有する場合、乳化組成物中の成分Ｆの含有量は、組成物の初期及び長期保存後の起泡性を良好とする観点から、１．０質量％以下であることが好ましく、０．６０質量％以下であることがより好ましく、０．３０質量％以下であることがさらに好ましい。
　成分Ｆは、本発明の乳化組成物の油相を構成する。 When the emulsified composition of the present invention contains the component F, the content of the component F in the emulsified composition is 1.0% by mass from the viewpoint of improving the foamability of the composition initially and after long-term storage. It is preferably the following, more preferably 0.60% by mass or less, and further preferably 0.30% by mass or less.
Component F constitutes the oil phase of the emulsion composition of the present invention.
　本発明の乳化組成物中、上記成分Ａの含有量に対する上記成分Ｃの含有量の比の値（成分Ｃの含有量／成分Ａの含有量、質量比）は、０．４５～１．５である。組成物の初期及び長期保存後の起泡性を良好とする観点、及び焼成後ケーキを食した時にバラケよく口溶けを良好とする観点から、上記成分Ａの含有量に対する上記成分Ｃの含有量の比の値は、０．４５～１．３であることが好ましく、０．５０～１．０であることがより好ましく、０．５５～０．８０であることがさらに好ましい。 In the emulsion composition of the present invention, the value of the ratio of the content of the component C to the content of the component A (content of the component C / content of the component A, mass ratio) is 0.45 to 1.5. Is. From the viewpoint of improving the foamability after the initial and long-term storage of the composition, and from the viewpoint of improving the melting in the mouth when eating the cake after baking, the content of the component C relative to the content of the component A is The ratio value is preferably 0.45 to 1.3, more preferably 0.50 to 1.0, and further preferably 0.55 to 0.80.
　本発明の乳化組成物中、上記成分Ｂの含有量と上記成分Ｅの含有量の合計は、４０～７０質量％であることが好ましく、組成物の初期及び長期保存後の起泡性を良好とする観点から、上記成分Ｂの含有量と上記成分Ｅの含有量は合計で、４２～６５質量％であることがより好ましく、４４～６０質量％であることがさらに好ましく、４６～５５質量％であることが特に好ましい。 In the emulsified composition of the present invention, the total of the content of the component B and the content of the component E is preferably 40 to 70% by mass, and the foamability of the composition is good after initial storage and after long-term storage. From the viewpoint of the above, the total content of the component B and the content of the component E is more preferably 42 to 65% by mass, further preferably 44 to 60% by mass, and 46 to 55% by mass. % Is particularly preferable.
　また、本発明の乳化組成物が上記成分Ｅを含有する場合、乳化組成物中、上記成分Ｂの含有量に対する上記成分Ｅの含有量の比の値（成分Ｅの含有量／成分Ｂの含有量、質量比）は、組成物の初期及び長期保存後の起泡性を良好とする観点から、０．１０～１．０であることが好ましく、０．１５～０．９５であることがより好ましく、０．２０～０．９０であることがさらに好ましい。 When the emulsion composition of the present invention contains the component E, the value of the ratio of the content of the component E to the content of the component B in the emulsion composition (content of component E / content of component B is The amount, mass ratio) is preferably 0.10 to 1.0, and more preferably 0.15 to 0.95, from the viewpoint of improving the foamability of the composition initially and after long-term storage. More preferably, it is more preferably 0.20 to 0.90.
　本発明の乳化組成物はさらに、上記成分に加え、Ｇ：プロピレングリコール脂肪酸エステル（以下、「成分Ｇ」とも称す。）を含有することも好ましい。成分Ｇを構成する脂肪酸に特に制限はなく、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸、ベヘン酸、エルカ酸が挙げられ、これらのうち飽和脂肪酸がより好ましい。成分Ｇは、プロピレングリコール脂肪酸モノエステルを含むことが好ましく、なかでもプロピレングリコールベヘン酸エステルを含むことが好ましい。成分Ｇとして、プロピレングリコール脂肪酸エステルの１種又は２種以上を用いることができる。 It is also preferable that the emulsion composition of the present invention further contains G: propylene glycol fatty acid ester (hereinafter, also referred to as “component G”) in addition to the above components. The fatty acid constituting the component G is not particularly limited, and examples thereof include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, and erucic acid, of which saturated fatty acids are more preferable. Component G preferably contains a propylene glycol fatty acid monoester, and particularly preferably a propylene glycol behenic acid ester. As the component G, one kind or two or more kinds of propylene glycol fatty acid ester can be used.
　本発明の乳化組成物中の成分Ｇの含有量は、組成物の初期及び長期保存後の起泡性を良好とする観点から、１．５～５．５質量％であることが好ましく、２．０～５．５質量％であることがより好ましく、３．０～５．４質量％であることがさらに好ましい。
　成分Ｇは、本発明の乳化組成物の油相を構成する。 The content of the component G in the emulsified composition of the present invention is preferably 1.5 to 5.5 mass% from the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage. It is more preferably from 0.0 to 5.5 mass%, further preferably from 3.0 to 5.4 mass%.
Component G constitutes the oil phase of the emulsion composition of the present invention.
　本発明の乳化組成物は、Ｈ：脂肪酸（以下、「成分Ｈ」とも称す。）を含有することも好ましい。成分Ｈは、油相の構成成分であることが好ましい。本発明に好ましく用いられる脂肪酸としては、飽和、不飽和のいずれでもよく、好ましくは炭素原子数１６～２４の脂肪酸であり、より好ましくは炭素原子数１８～２２の脂肪酸であり、さらに好ましくは炭素原子数２０～２２の脂肪酸である。成分Ｈはベヘン酸を含むことが好ましい。成分Ｈとして、脂肪酸の１種又は２種以上を用いることができる。 It is also preferable that the emulsion composition of the present invention 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 saturated or unsaturated, preferably a fatty acid having 16 to 24 carbon atoms, more preferably a fatty acid having 18 to 22 carbon atoms, and further preferably carbon. It is a fatty acid having 20 to 22 atoms. Component H preferably comprises behenic acid. As the component H, one or more fatty acids can be used.
　本発明の乳化組成物中の成分Ｈの含有量は、組成物の初期及び長期保存後の起泡性を良好とする観点から、０．１０～１．０質量％であることが好ましく、０．１５～０．８０質量％であることがより好ましく、０．２０～０．６０質量％であることがさらに好ましい。 The content of the component H in the emulsified composition of the present invention is preferably 0.10 to 1.0% by mass, from the viewpoint of improving the foamability of the composition initially and after long-term storage. It is more preferably 0.15 to 0.80% by mass, further preferably 0.20 to 0.60% by mass.
　本発明の乳化組成物は、Ｉ：ソルビタン脂肪酸エステル（以下、「成分Ｉ」とも称す。）を含有することも好ましい。成分Ｉを構成する脂肪酸に特に制限はなく、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸、ベヘン酸、エルカ酸が挙げられる。なかでも飽和脂肪酸を含むことが好ましい。成分Ｉを構成する脂肪酸は、より好ましくはステアリン酸を含む。成分Ｉは、ソルビタン脂肪酸モノエステル、ソルビタン脂肪酸ジエステル、又はソルビタン脂肪酸トリエステルの形態が好ましい。成分Ｉとして、ソルビタン脂肪酸エステルの１種又は２種以上を用いることができる。 It is also preferable that the emulsion composition of the present invention contains I: sorbitan fatty acid ester (hereinafter, also referred to as “component I”). There is no particular limitation on the fatty acid constituting the component I, and examples thereof include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, and erucic acid. Among them, it is preferable to contain saturated fatty acids. The fatty acids that make up component I more preferably include stearic acid. Component I is preferably in the form of sorbitan fatty acid monoester, sorbitan fatty acid diester or sorbitan fatty acid triester. As the component I, one kind or two or more kinds of sorbitan fatty acid ester can be used.
　本発明の乳化組成物中の成分Ｉの含有量は、組成物の初期及び長期保存後の起泡性を良好とする観点から、０．５～５．０質量％であることが好ましく、１．０～４．０質量％であることがより好ましく、１．５～３．５質量％であることがさらに好ましい。
　成分Ｉは、本発明の乳化組成物の油相を構成する。 The content of the component I in the emulsified composition of the present invention is preferably 0.5 to 5.0 mass% from the viewpoint of improving the foamability of the composition initially and after long-term storage. The content is more preferably 0.0 to 4.0% by mass, further preferably 1.5 to 3.5% by mass.
Component I constitutes the oil phase of the emulsion composition of the present invention.
　本発明の乳化組成物は、Ｊ：リン脂質（以下、「成分Ｊ」とも称す。）を含有することも好ましい。成分Ｊとして、例えば、フォスファチジルコリン、フォスファチジルエタノールアミン、フォスファチジルイノシトール、フォスファチジン酸等又はこれらの酵素処理物が挙げられる。成分Ｊとして、大豆レシチンや卵黄レシチン等の天然レシチンやその酵素分解物を用いることもできる。また、成分Ｊとして、リン脂質複合体（例えば、リン脂質とタンパク質との複合体等）を用いることもできる。成分Ｊとして、リン脂質の１種又は２種以上を用いることができる。 It is also preferable that the emulsion composition of the present invention contains J: phospholipid (hereinafter, also referred to as “component J”). Examples of the component J include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid and the like, and enzyme-treated products thereof. As the component J, natural lecithin such as soybean lecithin and egg yolk lecithin, or an enzymatic decomposition product thereof can also be used. Also, as the component J, a phospholipid complex (for example, a complex of phospholipid and protein, etc.) can be used. As the component J, one kind or two or more kinds of phospholipids can be used.
　本発明の乳化組成物中の成分Ｊの含有量は、組成物の初期及び長期保存後の起泡性を良好とする観点から、０～１．０質量％であることが好ましく、０．０５～０．８０質量％であることがより好ましく、０．１０～０．５０質量％であることがさらに好ましい。
　成分Ｊは、本発明の乳化組成物の油相を構成する。 The content of the component J in the emulsified composition of the present invention is preferably 0 to 1.0% by mass, from the viewpoint of improving the foamability of the composition initially and after long-term storage, and is preferably 0.05 to 0.05% by mass. It is more preferably from 0.80% by mass to 0.80% by mass, further preferably from 0.10 to 0.50% by mass.
Component J constitutes the oil phase of the emulsion composition of the present invention.
　本発明の乳化組成物は、Ｋ：低級アルコール（以下、「成分Ｋ」とも称す。）を含有することも好ましい。成分Ｋとして、エタノールが好適である。
　本発明の乳化組成物中の成分Ｋの含有量は、乳化物の製造を容易にする観点から、０～１０質量％であることが好ましく、１．０～８．０質量％であることがより好ましく、２．０～７．０質量％であることがさらに好ましい。
　成分Ｋは、本発明の乳化組成物の水相を構成する。 It is also preferable that the emulsion composition of the present invention contains K: lower alcohol (hereinafter, also referred to as “component K”). Ethanol is suitable as component K.
The content of the component K in the emulsion composition of the present invention is preferably 0 to 10% by mass, and more preferably 1.0 to 8.0% by mass from the viewpoint of facilitating the production of an emulsion. More preferably, it is more preferably 2.0 to 7.0 mass%.
Component K constitutes the aqueous phase of the emulsion composition of the present invention.
　本発明の乳化組成物は、上記成分に加え、本発明の効果を損なわない範囲で、各種の添加剤を含有してもよい。添加剤の例としては、液体担体、油性担体、安定化剤、湿潤剤、乳化剤、結合剤、等張化剤、崩壊剤、滑沢剤、増量剤、界面活性剤、分散剤、懸濁剤、希釈剤、浸透圧調整剤、ｐＨ調整剤、防腐剤、抗酸化剤、着色剤、紫外線吸収剤、保湿剤、増粘剤、光沢剤、緩衝剤、保存剤、嬌味剤、香料、被膜剤、矯臭剤、細菌抑制剤等が挙げられる。 The emulsified composition of the present invention may contain various additives in addition to the above components as long as the effects of the present invention are not impaired. Examples of additives include liquid carriers, oily carriers, stabilizers, wetting agents, emulsifiers, binders, isotonic agents, disintegrating agents, lubricants, bulking agents, surfactants, dispersants, suspending agents. , Diluent, osmotic pressure adjusting agent, pH adjusting agent, preservative, antioxidant, colorant, ultraviolet absorber, moisturizer, thickener, brightener, buffer, preservative, flavoring agent, fragrance, film Examples include agents, flavoring agents, bacterial inhibitors, and the like.
　本発明の乳化組成物は、例えば、油相成分を含有する油脂組成物と、水相成分を含有する水溶液とを、通常の方法で乳化混合することで得ることができる。例えば、油相の各構成成分を含有させた油脂組成物を、８０℃程度まで加熱して攪拌し、これとは別に、水相の各構成成分を含有させた水溶液を８０℃程度まで加熱して撹拌する。そして、上記水溶液中に上記油脂組成物を加えて攪拌し、水溶液中に油脂組成物を乳化分散することにより、目的の水中油型乳化組成物を得ることができる。本発明の乳化組成物の乳化安定性を高める観点から、上記水溶液は、上記油脂組成物に対して、質量比（水溶液／油脂組成物）で２．０以上であることが好ましく、４．０～１５であることがより好ましい。 The emulsified composition of the present invention can be obtained, for example, by emulsifying and mixing an oil / fat composition containing an oil phase component and an aqueous solution containing an aqueous phase component by a usual method. For example, an oil / fat composition containing each component of the oil phase is heated to about 80 ° C. and stirred, and separately, an aqueous solution containing each component of the aqueous phase is heated to about 80 ° C. And stir. Then, the oil-in-water emulsion composition of interest can be obtained by adding the oil-fat composition to the aqueous solution and stirring the mixture to emulsify and disperse the oil-fat composition in the aqueous solution. From the viewpoint of increasing the emulsion stability of the emulsion composition of the present invention, the aqueous solution preferably has a mass ratio (aqueous solution / oil / fat composition) of 2.0 or more with respect to the oil / fat composition, and preferably 4.0. It is more preferably from 15 to 15.
　本発明の水中油型乳化組成物は、ケーキ製品の製造に用いられる。ケーキ製品としては、スポンジケーキ、バターケーキ、シフォンケーキ、ロールケーキ、スイスロール、ブッセ、バウムクーヘン、パウンドケーキ、チーズケーキ、スナックケーキ、蒸しケーキ等が挙げられる。 The oil-in-water emulsion composition of the present invention is used for producing a cake product. Examples of cake products include sponge cakes, butter cakes, chiffon cakes, roll cakes, Swiss rolls, bushes, Baumkuchen, pound cakes, cheese cakes, snack cakes, steamed cakes and the like.
　本発明のケーキは、本発明の乳化組成物を含有させたケーキ生地を焼成することで製造される。このケーキ生地は、本発明の乳化組成物を添加すること以外は、通常の方法で調製することができる。例えば、少なくとも穀粉と、卵と、糖類と、本発明の乳化組成物とを混合して得ることができる。良好な食感と風味を得る観点から、本発明のケーキは、少なくとも穀粉と、該穀粉１００質量部に対して、卵５０～３００質量部と、糖類２０～２５０質量部と、本発明の乳化剤３～１００質量部とを混合して抱気させたケーキ生地を調製し、このケーキ生地を焼成して製造されることが好ましい。より好ましくは、穀粉１００質量部に対して、卵を８０～２５０質量部、糖類を５０～１８０質量部、本発明の乳化組成物を５～５０質量部の割合で混合し、抱気させたケーキ生地を焼成して製造される。
　上記穀粉に特に制限はないが、例えば、小麦粉、米粉、大麦粉、ライ麦粉、トウモロコシ粉、ひえ粉等が挙げられ、中でも小麦粉が好適に用いられる。
　上記卵として、鶏卵、ダチョウ卵、アヒル卵等が挙げられるが、中でも鶏卵が好適に用いられる。また、上記卵は、卵白及び／又は卵黄を意味する。
　使用する卵の加工形態に特に制限はなく、生卵、凍結卵、粉末卵、加糖卵、殺菌卵等を用いることができるが、中でも殺菌卵が好適に用いられる。
　上記ケーキ生地は、さらに粉乳、ベーキングパウダー、砂糖、食用油、香料等の、ケーキ生地に配合される慣用添加物等を含むことができる。 The cake of the present invention is produced by baking a cake dough containing the emulsion composition of the present invention. This cake dough can be prepared by a usual method except that the emulsion composition of the present invention is added. For example, it can be obtained by mixing at least 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 comprises at least flour, 50 to 300 parts by weight of eggs, 20 to 250 parts by weight of sugar, and the emulsifier of the present invention with respect to 100 parts by weight of the flour. It is preferable that 3 to 100 parts by mass is mixed to prepare an aerated cake dough, and the cake dough is baked. More preferably, 80 to 250 parts by mass of egg, 50 to 180 parts by mass of saccharide, and 5 to 50 parts by mass of the emulsified composition of the present invention are mixed with 100 parts by mass of flour to be aspirated. It is manufactured by baking cake dough.
The above-mentioned cereal flour is not particularly limited, but examples thereof include wheat flour, rice flour, barley flour, rye flour, corn flour, and ground flour, and among them, wheat flour is preferably used.
Examples of the eggs include chicken eggs, ostrich eggs, duck eggs and the like, and among them, chicken eggs are preferably used. Further, the above-mentioned egg means egg white and / or egg yolk.
The processing form of the egg used is not particularly limited, and raw eggs, frozen eggs, powdered eggs, sweetened eggs, sterilized eggs and the like can be used, and among them, sterilized eggs are preferably used.
The cake dough may further contain conventional additives such as milk powder, baking powder, sugar, edible oil, and flavors, etc., which are commonly added to the cake dough.
　上記焼成方法に特に制限はないが、通常には、ケーキ生地を所望の型（円筒、三角筒や四角筒等の角筒等）に入れ、オーブン等で焼き上げる（加熱する）ことで行われる。 The baking method is not particularly limited, but it is usually performed by putting the cake dough into a desired mold (a cylinder, a square tube such as a triangular tube or a square tube) and baking (heating) it in an oven or the like.
　上述した実施形態に関し、本発明はさらに以下の水中油型乳化組成物、ケーキ、及びケーキの製造方法を開示する。 Regarding the above-described embodiment, the present invention further discloses the following oil-in-water emulsion composition, cake, and method for producing the cake.
＜１＞
Ａ：飽和脂肪酸を構成脂肪酸とするモノアシルグリセロール、
Ｂ：炭素数６以上の糖アルコール、
Ｃ：ショ糖脂肪酸エステル、及び
Ｄ：水
を含有し、
　前記炭素数６以上の糖アルコールの含有量が２０～６５質量％、好ましくは２０～５５質量％、より好ましくは２２～５０質量％、さらに好ましくは２５～４５質量％、であり、
　前記水の含有量が１０～３０質量％、好ましくは１５～２９質量％、より好ましくは２０～２８質量％、であり、
　前記飽和脂肪酸を構成脂肪酸とするモノアシルグリセロールの含有量に対する前記ショ糖脂肪酸エステルの含有量の比の値が質量比で０．４５～１．５、好ましくは０．４５～１．３、より好ましくは０．５０～１．０、さらに好ましくは０．５５～０．８０、であり、
　油脂の含有量が２．０質量％以下、好ましくは１．０質量％以下、より好ましくは０．６０質量％以下、さらに好ましくは０．３０質量％以下、である、
　ケーキ生地起泡用水中油型乳化組成物。 <1>
A: Monoacylglycerol having a saturated fatty acid as a constituent fatty acid,
B: sugar alcohol having 6 or more carbon atoms,
C: sucrose fatty acid ester, and D: containing water,
The content of the sugar alcohol having 6 or more carbon atoms is 20 to 65% by mass, preferably 20 to 55% by mass, more preferably 22 to 50% by mass, further preferably 25 to 45% by mass,
The content of the water is 10 to 30% by mass, preferably 15 to 29% by mass, more preferably 20 to 28% by mass,
The value of the ratio of the content of the sucrose fatty acid ester to the content of the monoacylglycerol having the saturated fatty acid as a constituent fatty acid is 0.45 to 1.5, preferably 0.45 to 1.3 by mass ratio. It is preferably 0.50 to 1.0, more preferably 0.55 to 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, further preferably 0.30% by mass or less,
Oil-in-water type emulsion composition for foaming cake dough.
＜２＞
　Ｅ：グリセリン
を含有し、前記炭素数６以上の糖アルコールの含有量と前記グリセリンの含有量との合計が４０質量％以上、好ましくは４２質量％以上、より好ましくは４４質量％以上、さらに好ましくは４６質量％以上であり、前記炭素数６以上の糖アルコールの含有量に対する前記グリセリンの含有量の比の値が質量比で０．１以上、好ましくは０．１５以上、より好ましくは０．２０以上である、前記＜１＞項記載のケーキ生地起泡用水中油型乳化組成物。
＜３＞
　Ｅ：グリセリン
を含有し、前記炭素数６以上の糖アルコールの含有量と前記グリセリンの含有量との合計が７０質量％以下、好ましくは６５質量％以下、より好ましくは６０質量％以下、さらに好ましくは５５質量％以下であり、前記炭素数６以上の糖アルコールの含有量に対する前記グリセリンの含有量の比の値が質量比で１以下、好ましくは０．９５以下、より好ましくは０．９０以下である、前記＜１＞又は＜２＞項記載のケーキ生地起泡用水中油型乳化組成物。
＜４＞
　Ｅ：グリセリン
を含有し、前記炭素数６以上の糖アルコールの含有量と前記グリセリンの含有量との合計が４０～７０質量％、好ましくは４２～６５質量％、より好ましくは４４～６０質量％、さらに好ましくは４６～５５質量％であり、前記炭素数６以上の糖アルコールの含有量に対する前記グリセリンの含有量の比の値が質量比で０．１～１、好ましくは０．１５～０．９５、より好ましくは０．２０～０．９０である、前記＜１＞～＜３＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜５＞
　前記モノアシルグリセロールの構成脂肪酸である飽和脂肪酸が、ミリスチン酸、パルミチン酸、ステアリン酸、及びアラキジン酸からなる群より選ばれる１種又は２種以上であり、好ましくはパルミチン酸及びステアリン酸であり、より好ましくはパルミチン酸又はステアリン酸、である、前記＜１＞～＜４＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜６＞
　前記乳化組成物中の飽和脂肪酸を構成脂肪酸とするモノアシルグリセロールの含有量が、好ましくは２．０質量％以上、より好ましくは３．０質量％以上、さらに好ましくは５．０質量％以上、である、前記＜１＞～＜５＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜７＞
　前記乳化組成物中の飽和脂肪酸を構成脂肪酸とするモノアシルグリセロールの含有量が、好ましくは１０質量％以下、より好ましくは９．５質量％以下、さらに好ましくは９．０質量％以下、である、前記＜１＞～＜６＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜８＞
　前記乳化組成物中の飽和脂肪酸を構成脂肪酸とするモノアシルグリセロールの含有量が、好ましくは２．０～１０質量％、より好ましくは３．０～９．５質量％、さらに好ましくは５．０～９．０質量％、である、前記＜１＞～＜７＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜９＞
　前記糖アルコールが、好ましくはソルビトール、キシリトール、エリスリトール、マルチトール、及びプロピレングリコールから選ばれる１種又は２種以上であり、より好ましくはソルビトール又はマルチトールであり、さらに好ましくはソルビトールである、前記＜１＞～＜８＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜１０＞
　前記ショ糖脂肪酸エステルが、好ましくはモノエステル含量が３０～９０質量％、より好ましくは４０～８５質量％、さらに好ましくは５０～８０質量％のショ糖脂肪酸エステルである、前記＜１＞～＜９＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜１１＞
　前記ショ糖脂肪酸エステルを構成する脂肪酸が、好ましくはラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸、ベヘン酸、又はエルカ酸であり、より好ましくはこれらのうち飽和脂肪酸であり、さらに好ましくはステアリン酸、である、前記＜１＞～＜１０＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜１２＞
　前記乳化組成物中のショ糖脂肪酸エステルの含有量が、好ましくは１．０質量％以上、より好ましくは２．０質量％以上、さらに好ましくは４．０質量％以上、である、前記＜１＞～＜１１＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜１３＞
　前記乳化組成物中のショ糖脂肪酸エステルの含有量が、好ましくは１０質量％以下、より好ましくは８．０質量％以下、さらに好ましくは６．０質量％以下、である、前記＜１＞～＜１２＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜１４＞
　前記乳化組成物中のショ糖脂肪酸エステルの含有量が、好ましくは１．０～１０質量％、より好ましくは２．０～８．０質量％、さらに好ましくは４．０～６．０質量％、である、前記＜１＞～＜１３＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜１５＞
　前記乳化組成物中のグリセリンの含有量が、好ましくは０質量％以上、より好ましくは３．０質量％以上、さらに好ましくは７．０質量％以上、である、前記＜１＞～＜１４＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜１６＞
　前記乳化組成物中のグリセリンの含有量が、好ましくは４０質量％以下、より好ましくは３５質量％以下、さらに好ましくは３０質量％以下、である、前記＜１＞～＜１５＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜１７＞
　前記乳化組成物中のグリセリンの含有量が、好ましくは０～４０質量％、より好ましくは３．０～３５質量％、さらに好ましくは７．０～３０質量％、である、前記＜１＞～＜１６＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜１８＞
　前記油脂が、食用の動物性油脂、食用の植物性油脂に含まれる油脂である、前記＜１＞～＜１７＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜１９＞
　前記植物性油脂が、大豆油、オリーブ油、サフラワー油、コーン油、ナタネ油、綿実油、これらの分別油、エステル交換油、硬化油から選ばれる１種又は２種以上の油脂である、前記＜１８＞項に記載のケーキ生地起泡用水中油型乳化組成物。 <2>
E: Glycerin is contained, and the total of the content of the sugar alcohol having 6 or more carbon atoms and the content of the glycerin is 40 mass% or more, preferably 42 mass% or more, more preferably 44 mass% or more, further preferably Is 46% by mass or more, and the value of the ratio of the content of glycerin to the content of the sugar alcohol having 6 or more carbon atoms is 0.1 or more, preferably 0.15 or more, and more preferably 0.1. The oil-in-water emulsion composition for foaming cake dough according to the item <1>, which is 20 or more.
<3>
E: Contains glycerin, and the total of the content of the sugar alcohol having 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 further preferably Is 55 mass% or less, and the value of the ratio of the content of the glycerin to the content of the sugar alcohol having 6 or more carbon atoms is 1 or less, preferably 0.95 or less, more preferably 0.90 or less in terms of mass ratio. The oil-in-water emulsion composition for foaming cake dough according to <1> or <2> above.
<4>
E: Contains glycerin, and the total content of the sugar alcohol having 6 or more carbon atoms and the content of glycerin is 40 to 70% by mass, preferably 42 to 65% by mass, more preferably 44 to 60% by mass. It is more preferably 46 to 55% by mass, and the value of the ratio of the content of glycerin to the content of the sugar alcohol having 6 or more carbon atoms is 0.1 to 1, preferably 0.15 to 0. The oil-in-water emulsion composition for foaming cake dough according to any one of the above items <1> to <3>, which is 0.95, more preferably 0.20 to 0.90.
<5>
The saturated fatty acid that is a constituent fatty acid of the monoacylglycerol is one or more selected from the group consisting of myristic acid, palmitic acid, stearic acid, and arachidic acid, preferably palmitic acid and stearic acid, The oil-in-water emulsion composition for foaming cake dough according to any one of <1> to <4>, which is more preferably palmitic acid or stearic acid.
<6>
The content of monoacylglycerol having a saturated fatty acid as a constituent fatty acid in the emulsified composition is preferably 2.0% by mass or more, more preferably 3.0% by mass or more, further preferably 5.0% by mass or more, The oil-in-water emulsion composition for foaming cake dough according to any one of the above items <1> to <5>.
<7>
The content of monoacylglycerol having a saturated fatty acid as a constituent fatty acid in the emulsion composition is preferably 10% by mass or less, more preferably 9.5% by mass or less, and further preferably 9.0% by mass or less. The oil-in-water emulsion composition for foaming cake dough according to any one of <1> to <6>.
<8>
The content of monoacylglycerol having a saturated fatty acid as a constituent fatty acid in the emulsified composition is preferably 2.0 to 10% by mass, more preferably 3.0 to 9.5% by mass, and further preferably 5.0. The oil-in-water emulsion composition for foaming cake dough according to any one of the above items <1> to <7>, which is ˜9.0 mass%.
<9>
The sugar alcohol is preferably one or more selected from sorbitol, xylitol, erythritol, maltitol, and propylene glycol, more preferably sorbitol or maltitol, further preferably sorbitol. The oil-in-water emulsion composition for foaming cake dough according to any one of 1> to <8>.
<10>
The sucrose fatty acid ester is preferably a sucrose fatty acid ester having a monoester content of 30 to 90% by mass, more preferably 40 to 85% by mass, and further preferably 50 to 80% by mass. 9> An oil-in-water emulsion composition for foaming cake dough according to any one of 9>.
<11>
The fatty acid constituting the sucrose fatty acid ester is preferably lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, or erucic acid, more preferably a saturated fatty acid among these, and further preferably Is stearic acid, The oil-in-water emulsion composition for foaming cake dough according to any one of <1> to <10>.
<12>
The content of sucrose fatty acid ester in the emulsified composition is preferably 1.0% by mass or more, more preferably 2.0% by mass or more, still more preferably 4.0% by mass or more, <1. > To <11>, the oil-in-water emulsion composition for foaming cake dough according to any one of items
<13>
The content of sucrose fatty acid ester in the emulsified composition is preferably 10% by mass or less, more preferably 8.0% by mass or less, still more preferably 6.0% by mass or less, <1> to <12> An oil-in-water emulsion composition for foaming cake dough according to any one of <12>.
<14>
The content of sucrose fatty acid ester in the emulsified composition is preferably 1.0 to 10% by mass, more preferably 2.0 to 8.0% by mass, and further preferably 4.0 to 6.0% by mass. The oil-in-water emulsion composition for foaming cake dough according to any one of the above items <1> to <13>.
<15>
The content of glycerin in the emulsion composition is preferably 0% by mass or more, more preferably 3.0% by mass or more, further preferably 7.0% by mass or more, <1> to <14> The oil-in-water emulsion composition for foaming cake dough according to any one of 1.
<16>
The content of glycerin in the emulsified composition is preferably 40% by mass or less, more preferably 35% by mass or less, further preferably 30% by mass or less, any one of the above items <1> to <15>. Item 8. An oil-in-water emulsion composition for foaming a cake dough according to item.
<17>
The content of glycerin in the emulsified composition is preferably 0 to 40% by mass, more preferably 3.0 to 35% by mass, and further preferably 7.0 to 30% by mass, <1> to <16> An oil-in-water emulsion composition for foaming cake dough according to any one of <16>.
<18>
The oil-in-water emulsified composition for foaming cake dough according to any one of <1> to <17>, wherein the fats and oils are fats and oils contained in edible animal fats and oils and vegetable fats and oils.
<19>
The vegetable oil is one or more oils selected from soybean oil, olive oil, safflower oil, corn oil, rapeseed oil, cottonseed oil, fractionated oils thereof, transesterified oils, hydrogenated oils, Item 18> is an oil-in-water emulsion composition for foaming cake dough.
＜２０＞
　前記乳化組成物が、
　Ｇ：プロピレングリコール脂肪酸エステル
を含有し、該プロピレングリコール脂肪酸エステルの含有量が１．５質量％以上、好ましくは２．０質量％以上、より好ましくは３．０質量％以上である、前記＜１＞～＜１９＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜２１＞
　前記乳化組成物が、
　Ｇ：プロピレングリコール脂肪酸エステル
を含有し、該プロピレングリコール脂肪酸エステルの含有量が５．５質量％以下、好ましくは５．４質量％以下である、前記＜１＞～＜２０＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜２２＞
　前記乳化組成物が、
　Ｇ：プロピレングリコール脂肪酸エステル
を含有し、該プロピレングリコール脂肪酸エステルの含有量が１．５～５．５質量％、好ましくは２．０～５．５質量％、より好ましくは３．０～５．４質量％である、前記＜１＞～＜２１＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜２３＞
　前記プロピレングリコール脂肪酸エステルを構成する脂肪酸が、好ましくはラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸、ベヘン酸、又はエルカ酸であり、より好ましくは飽和脂肪酸であり、さらに好ましくはベヘン酸である、前記＜２０＞～＜２２＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。 <20>
The emulsified composition,
G: A propylene glycol fatty acid ester is contained, and the content of the propylene glycol fatty acid ester is 1.5% by mass or more, preferably 2.0% by mass or more, more preferably 3.0% by mass or more, <1. > To <19>, the oil-in-water emulsion composition for foaming cake dough according to any one of items.
<21>
The emulsified composition,
G: Any one of the above items <1> to <20>, which contains a 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. The oil-in-water emulsion composition for foaming the cake dough according to.
<22>
The emulsified composition,
G: Propylene glycol fatty acid ester is contained, and the content of the propylene glycol fatty acid ester is 1.5 to 5.5 mass%, preferably 2.0 to 5.5 mass%, more preferably 3.0 to 5. The oil-in-water emulsion composition for foaming cake dough according to any one of <1> to <21>, which is 4% by mass.
<23>
The fatty acid constituting the propylene glycol fatty acid ester is preferably lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, or erucic acid, more preferably saturated fatty acid, and further preferably behenic acid. The oil-in-water emulsion composition for foaming cake dough according to any one of <20> to <22>.
＜２４＞
　前記乳化組成物が、
　Ｈ：脂肪酸
を含有し、該脂肪酸の含有量が０．１０質量％以上、好ましくは０．１５質量％以上、より好ましくは０．２０質量％以上である、前記＜１＞～＜２３＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜２５＞
　前記乳化組成物が、
　Ｈ：脂肪酸
を含有し、該脂肪酸の含有量が１．０質量％以下、好ましくは０．８０質量％以下、より好ましくは０．６０質量％以下である、前記＜１＞～＜２４＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜２６＞
　前記乳化組成物が、
　Ｈ：脂肪酸
を含有し、該脂肪酸の含有量が０．１０～１．０質量％、好ましくは０．１５～０．８０質量％、より好ましくは０．２０～０．６０質量％である、前記＜１＞～＜２５＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜２７＞
　前記脂肪酸が、好ましくは炭素原子数１６～２４の脂肪酸、より好ましくは炭素原子数１８～２２の脂肪酸、さらに好ましくは炭素原子数２０～２２の脂肪酸、である、前記＜２４＞～＜２６＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。 <24>
The emulsified composition,
H: contains a fatty acid, and the content of the fatty acid is 0.10% by mass or more, preferably 0.15% by mass or more, more preferably 0.20% by mass or more, of the above items <1> to <23> The oil-in-water emulsion composition for foaming cake dough according to any one of claims.
<25>
The emulsified composition,
H: contains a fatty acid, and the content of the fatty acid is 1.0% by mass or less, preferably 0.80% by mass or less, more preferably 0.60% by mass or less, in the above <1> to <24> The oil-in-water emulsion composition for foaming cake dough according to any one of claims.
<26>
The emulsified composition,
H: contains a 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, The oil-in-water emulsion composition for foaming cake dough according to any one of <1> to <25>.
<27>
<24> to <26>, wherein the fatty acid is preferably a fatty acid having 16 to 24 carbon atoms, more preferably a fatty acid having 18 to 22 carbon atoms, and further preferably a fatty acid having 20 to 22 carbon atoms. The oil-in-water emulsion composition for foaming cake dough according to any one of 1.
＜２８＞
　前記乳化組成物が、
　Ｉ：ソルビタン脂肪酸エステル
を含有し、該ソルビタン脂肪酸エステルの含有量が０．５質量％以上、好ましくは１．０質量％以上、より好ましくは１．５質量％以上である、前記＜１＞～＜２７＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜２９＞
　前記乳化組成物が、
　Ｉ：ソルビタン脂肪酸エステル
を含有し、該ソルビタン脂肪酸エステルの含有量が５．０質量％以下、好ましくは４．０質量％以下、より好ましくは３．５質量％以下である、前記＜１＞～＜２８＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜３０＞
　前記乳化組成物が、
　Ｉ：ソルビタン脂肪酸エステル
を含有し、該ソルビタン脂肪酸エステルの含有量が０．５～５．０質量％、好ましくは１．０～４．０質量％、より好ましくは１．５～３．５質量％である、前記＜１＞～＜２９＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜３１＞
　前記ソルビタン脂肪酸エステルを構成する脂肪酸が、好ましくはラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸、ベヘン酸、又はエルカ酸であり、より好ましくは飽和脂肪酸であり、さらに好ましくはステアリン酸である、前記＜２８＞～＜３０＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜３２＞
　前記乳化組成物が、
　Ｊ：リン脂質
を含有し、該リン脂質の含有量が０質量％以上、好ましくは０．０５質量％以上、より好ましくは０．１０質量％以上である、前記＜１＞～＜３１＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜３３＞
　前記乳化組成物が、
　Ｊ：リン脂質
を含有し、該リン脂質の含有量が１．０質量％以下、好ましくは０．８０質量％以下、より好ましくは０．５０質量％以下である、前記＜１＞～＜３２＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜３４＞
　前記乳化組成物が、
　Ｊ：リン脂質
を含有し、該リン脂質の含有量が０～１．０質量％、好ましくは０．０５～０．８０質量％、より好ましくは０．１０～０．５０質量％である、前記＜１＞～＜３３＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜３５＞
　前記乳化組成物が、
　Ｋ：低級アルコール
を含有し、該低級アルコールの含有量が０質量％以上、好ましくは１．０質量％以上、より好ましくは２．０質量％以上である、前記＜１＞～＜３４＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜３６＞
　前記乳化組成物が、
　Ｋ：低級アルコール
を含有し、該低級アルコールの含有量が１０質量％以下、好ましくは８．０質量％以下、より好ましくは７．０質量％以下である、前記＜１＞～＜３５＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜３７＞
　前記乳化組成物が、
　Ｋ：低級アルコール
を含有し、該低級アルコールの含有量が０～１０質量％、好ましくは１．０～８．０質量％、より好ましくは２．０～７．０質量％である、前記＜１＞～＜３６＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。
＜３８＞
　前記低級アルコールが、好ましくはエタノールである、前記＜３５＞～＜３７＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物。 <28>
The emulsified composition,
I: Sorbitan fatty acid ester is contained, and the content of the sorbitan fatty acid ester is 0.5% by mass or more, preferably 1.0% by mass or more, more preferably 1.5% by mass or more, <1> to <27> An oil-in-water emulsion composition for foaming cake dough according to any one of <27>.
<29>
The emulsified composition,
I: Sorbitan fatty acid ester is contained, and the content of the sorbitan fatty acid ester is 5.0 mass% or less, preferably 4.0 mass% or less, more preferably 3.5 mass% or less, <1> to <28> The oil-in-water emulsion composition for foaming cake dough according to any one of <28>.
<30>
The emulsified composition,
I: Sorbitan fatty acid ester is contained, 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, more preferably 1.5 to 3.5% by mass. %, The oil-in-water emulsion composition for foaming cake dough according to any one of <1> to <29>.
<31>
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, more preferably saturated fatty acid, and further preferably stearic acid. The oil-in-water emulsion composition for foaming cake dough according to any one of <28> to <30>.
<32>
The emulsified composition,
J: A phospholipid is contained, 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. The oil-in-water emulsion composition for foaming cake dough according to any one of claims.
<33>
The emulsified composition,
J: <1> to <32, which contains a phospholipid, and the content of the phospholipid is 1.0% by mass or less, preferably 0.80% by mass or less, more preferably 0.50% by mass or less. > The oil-in-water type emulsion composition for foaming cake dough according to any one of <1>.
<34>
The emulsified composition,
J: contains phospholipid, and the content of the phospholipid is 0 to 1.0% by mass, preferably 0.05 to 0.80% by mass, more preferably 0.10 to 0.50% by mass. The oil-in-water emulsion composition for foaming cake dough according to any one of <1> to <33>.
<35>
The emulsified composition,
K: a lower alcohol content, wherein 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, in the above <1> to <34> The oil-in-water emulsion composition for foaming cake dough according to any one of claims.
<36>
The emulsified composition,
K: A lower alcohol is contained, and the content of the lower alcohol is 10% by mass or less, preferably 8.0% by mass or less, more preferably 7.0% by mass or less. The oil-in-water emulsion composition for foaming cake dough according to any one of claims.
<37>
The emulsified composition,
K: contains a lower alcohol, and the content of the lower alcohol is 0 to 10% by mass, preferably 1.0 to 8.0% by mass, more preferably 2.0 to 7.0% by mass. The oil-in-water emulsion composition for foaming cake dough according to any one of 1> to <36>.
<38>
The oil-in-water emulsion composition for foaming cake dough according to any one of <35> to <37>, wherein the lower alcohol is preferably ethanol.
＜３９＞
　前記＜１＞～＜３８＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物を含むケーキ生地を焼成して得られるケーキ。
＜４０＞
　前記＜１＞～＜３８＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物を生地に配合してケーキ生地を調製し、該ケーキ生地を焼成することを含む、ケーキの製造方法。
＜４１＞
　前記ケーキ生地が、少なくとも穀粉と、該穀粉１００質量部に対して、卵５０～３００質量部と、糖類２０～２５０質量部と、前記＜１＞～＜３８＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物３～１００質量部とを配合するものであり、好ましくは穀粉１００質量部に対して、卵８０～２５０質量部、糖類５０～１８０質量部、前記＜１＞～＜３８＞のいずれか１項に記載のケーキ生地起泡用水中油型乳化組成物５～５０質量部とを配合するものである、前記＜４０＞項記載のケーキの製造方法。
  <39>
A cake obtained by baking a cake dough containing the oil-in-water type emulsion composition for foaming a cake dough according to any one of <1> to <38>.
<40>
A cake dough comprising: mixing the dough with the oil-in-water emulsion composition for foaming a cake dough according to any one of <1> to <38> to prepare a cake dough, and baking the cake dough. Production method.
<41>
The cake dough according to any one of <1> to <38>, wherein at least flour, 50 to 300 parts by mass of eggs, 20 to 250 parts by mass of sugar, and 100 parts by mass of the flour are included. 3 to 100 parts by mass of an oil-in-water type emulsion composition for foaming a cake dough, and preferably 80 to 250 parts by mass of eggs, 50 to 180 parts by mass of sugars, and <1 of the above <1. The method for producing a cake according to the item <40>, wherein 5 to 50 parts by mass of the oil-in-water emulsion composition for foaming the cake dough according to any one of the items <> to <38> is blended.
　以下、本発明を実施例に基づき詳細に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described in detail based on examples, but the present invention is not limited to these.
[調製例１　水中油型乳化組成物の調製]
　飽和モノアシルグリセロール（商品名：エキセルＶＳ－９５、グリセリンモノステアレート、花王株式会社製）、ソルビタン脂肪酸エステル（商品名：エマゾールＳ－１０ＶＨＬ、ソルビタンモノステアレート、花王株式会社製、又は商品名：エマゾールＳ－３０Ｖ、ソルビタントリステアレート、花王株式会社製）、プロピレングリコール脂肪酸エステル（商品名：グリンステッドＰＧＭＢ、プロピレングリコールモノベヘネート、Ｄａｎｉｓｃｏ製）、脂肪酸（商品名：ルナックＢＡ、ベヘン酸、花王株式会社製）、レシチン（商品名：Ｙｅｌｋｉｎ　ＴＳ、大豆レシチン、ＡＤＭ社製）、ポリオキシエチレンソルビタン脂肪酸エステル（商品名：エマゾールＳ－１２０Ｖ、花王株式会社製）、及び菜種油（商品名：ナタネ白絞油、日清オイリオグループ株式会社製）を下記表１に示す割合で混合し、８０℃に加熱して攪拌溶解することで油相を形成するための油脂組成物を調製した。
　なお、表１の上欄に記載の各成分の数値は油相成分と水相成分の合計を１００質量％としたときの質量％を示す。 [Preparation Example 1 Preparation of oil-in-water emulsion composition]
Saturated monoacylglycerol (trade name: EXCEL VS-95, glycerin monostearate, manufactured by Kao Corporation), sorbitan fatty acid ester (trade name: Emazole S-10VHL, sorbitan monostearate, manufactured by Kao Corporation, or trade name: Emazol S-30V, sorbitan tristearate, manufactured by Kao Corporation, propylene glycol fatty acid ester (trade name: Grinstead PGMB, propylene glycol monobehenate, manufactured by Danisco), fatty acid (trade name: LUNAC BA, behenic acid, Kao) Ltd.), lecithin (trade name: Yelkin TS, soy lecithin, manufactured by ADM), polyoxyethylene sorbitan fatty acid ester (trade name: Emazole S-120V, manufactured by Kao Corporation), and rapeseed oil (trade name: rapeseed white) Oil, Nissin Oh (Manufactured by Ilio Group Co., Ltd.) was mixed at a ratio shown in Table 1 below, and heated to 80 ° C. to dissolve with stirring to prepare an oil / fat 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 total of the oil phase component and the water phase component is 100 mass%.
　ショ糖脂肪酸エステル（商品名：リョートーシュガーエステルＳ－１１７０Ｓ、ショ糖ステアリン酸エステル（モノエステル５５％、ジ・トリ・ポリエステル４５％）、三菱ケミカルフーズ株式会社製）、水（イオン交換水）、ソルビトール（商品名：ソルビトール（固形分７０％）、花王株式会社製）、糖アルコール（商品名：スイートＯＬ（固形分７０％，原料ＤＥ４５）、還元水飴、物産フードサイエンス社製）、精製グリセリン（商品名：グリセリン、花王株式会社製）、エタノール（商品名：トレーサブル９５、日本アルコール産業社製）、微結晶セルロース（商品名：セオラスＲＣ－Ｎ３０、旭化成株式会社製）、キサンタンガム（商品名：ビストップＤ－３０００、三栄源エフ・エフ・アイ社製）、を下記表１に示す割合で混合し、８０℃に調温した後、パドル１２０ｒｐｍ、ホモミキサー１５００ｒｐｍの条件で５分間攪拌溶解することで水相を形成するための水溶液を得た。
　なお、表１の上欄に記載の各成分の数値は油相成分と水相成分の合計を１００質量％としたときの質量％を示す。 Sucrose fatty acid ester (trade name: Ryoto Sugar Ester S-1170S, sucrose stearate (55% monoester, 45% di-tripolyester), Mitsubishi Chemical Foods Co., Ltd.), water (ion-exchanged water) , Sorbitol (trade name: sorbitol (solid content 70%), manufactured by Kao Corporation), sugar alcohol (trade name: sweet OL (solid content 70%, raw material DE45), reduced starch syrup, Bussan Food Science Co., Ltd., purified glycerin (Brand name: glycerin, manufactured by Kao Corporation), ethanol (Brand name: Traceable 95, manufactured by Nippon Alcohol Industry Co., Ltd.), microcrystalline cellulose (Brand name: CEOLUS RC-N30, manufactured by Asahi Kasei Corporation), xanthan gum (Brand name: Bistop D-3000, manufactured by San-Ei Gen FFI), in the proportions shown in Table 1 below. And, after controlled at 80 ° C., to obtain an aqueous solution to form the aqueous phase by the paddle 120 rpm, dissolved stirred for 5 minutes with a homomixer 1500rpm conditions.
In addition, the numerical value of each component described in the upper column of Table 1 shows the mass% when the total of the oil phase component and the water phase component is 100 mass%.
　上記水溶液に上記油脂組成物を徐々に添加しながらアジホモミキサー（プライミクス社製、２Ｍ－０３型社製）を用いて８０℃、パドル１２０ｒｐｍ、ホモミキサー１５００ｒｐｍの条件で１０分間攪拌乳化し、水中油型乳化組成物（本発明品１～９、比較品１～１３）を得た。得られた各乳化組成物を２０℃まで冷却した後、後述する試験例に用いた。
　表１には、各乳化組成物中の飽和脂肪酸を構成脂肪酸とするモノアシルグリセロール（成分Ａ）、炭素数６以上の糖アルコール（成分Ｂ）、ショ糖脂肪酸エステル（成分Ｃ）、水（成分Ｄ）、グリセリン（成分Ｅ）、油脂（成分Ｆ）、プロピレングリコール脂肪酸エステル（成分Ｇ）、脂肪酸（成分Ｈ）の各含有量（単位：質量％）を併せて示し、さらに成分Ｂの含有量と成分Ｅの含有量の合計値、成分Ａの含有量に対する成分Ｃの含有量の比率（Ｃ／Ａ、質量比）、及び成分Ｂの含有量に対する成分Ｅの含有量の比率（Ｅ／Ｂ、質量比）も併せて示した。 While gradually adding the above oil and fat composition to the above aqueous solution, the mixture was stirred and emulsified for 10 minutes under the conditions of 80 ° C., paddle 120 rpm, and homomixer 1500 rpm using an Ajihomomixer (manufactured by Primix Co., Ltd., 2M-03 Model), and then in water. Oil-type emulsion compositions (inventive products 1 to 9 and comparative products 1 to 13) were obtained. After cooling each obtained emulsion composition to 20 degreeC, it used for the test example mentioned later.
Table 1 shows that monoacylglycerol (component A) containing saturated fatty acid as a constituent fatty acid in each emulsion composition, sugar alcohol having 6 or more carbon atoms (component B), sucrose fatty acid ester (component C), water (component) D), glycerin (component E), fats and oils (component F), propylene glycol fatty acid ester (component G), and fatty acid (component H) are also shown together (unit: mass%), and further the content of component B is shown. And the content of the component E, the ratio of the content of the component C to the content of the component A (C / A, mass ratio), and the ratio of the content of the component E to the content of the component B (E / B , Mass ratio) are also shown.
[試験例１　起泡性試験]
　卵（生鶏卵）２００ｇに上白糖１８０ｇを加え、卓上ミキサー（HOBART社製N-50、ホイッパー：N-5D）を用いて低速で攪拌しながら２０℃まで加温した。上記調製例１にて作製した乳化組成物（本発明品１～９、又は比較品１～１３）３０ｇ、及び水５０ｇを加え中速で１分間攪拌した。薄力粉（日清製粉社製）２００ｇを加え、低速で１分間撹拌した後に、中速で９分間攪拌し、ケーキ生地を得た。得られたケーキ生地を１０８ｍｌカップに移して速やかに計量し、ケーキ生地の比重（かさ比重、単位：ｇ／ｃｍ３）を算出して、起泡性を評価した。この比重が小さいほど、撹拌後のケーキ生地の膨らみが大きいことを意味し、起泡性が高いことを意味する。
　なお、上記乳化組成物は、製造直後（１～３日後）のもの、次に、製造後２０℃で３０日間（３０ｄ）保存したもの、最後に、製造後４０℃で４０日間（４０ｄ）保存したものを使用し、ケーキ生地の比重が０．４３ｇ／ｃｍ３を上回った場合、次の試験を行わないものとした。
　結果を下記表１に示す。 [Test Example 1 Foaming test]
180 g of white sucrose was added to 200 g of eggs (raw chicken eggs), and the mixture was heated to 20 ° C. with low speed stirring using a tabletop mixer (N-50, Whipper: N-5D manufactured by HOBART). 30 g of the emulsified composition (inventive products 1 to 9 or comparative products 1 to 13) prepared in Preparation Example 1 above and 50 g of water were added, and the mixture was stirred at medium speed for 1 minute. 200 g of soft flour (manufactured by Nisshin Seifun Co., Ltd.) was added, and the mixture was stirred at a low speed for 1 minute and then at a medium speed for 9 minutes to obtain a cake dough. The obtained cake dough was transferred to a 108 ml cup and immediately weighed, and the specific gravity (bulk specific gravity, unit: g / cm 3 ) of the cake dough was calculated to evaluate the foamability. The smaller the specific gravity, the larger the swelling of the cake dough after stirring and the higher the foamability.
The emulsified composition was immediately after production (1 to 3 days), then stored at 20 ° C for 30 days (30d) after production, and finally stored at 40 ° C for 40 days (40d) after production. If the specific gravity of the cake dough exceeds 0.43 g / cm 3 , the following test is not performed.
The results are shown in Table 1 below.
Figure JPOXMLDOC01-appb-I000001
Figure JPOXMLDOC01-appb-I000001
Figure JPOXMLDOC01-appb-I000002
Figure JPOXMLDOC01-appb-I000002
　上記表１から明らかなように、比較品を用いてケーキ生地を撹拌した場合、比較品８～１３では製造直後から起泡性が悪く（かさ比重が０．４３ｇ／ｃｍ３を越える）、比較品２～７は２０℃で３０日間保存することで起泡性が損なわれ（かさ比重が０．４３ｇ／ｃｍ３を越え）、さらに比較品１は４０℃で４０日間保存することで、起泡性が損なわれる（かさ比重が０．４３ｇ／ｃｍ３を越える）ことがわかった。一方で、本発明品を用いてケーキ生地を調製した場合、起泡性に優れたケーキ生地を得ることができ、さらに本発明品を２０℃で３０日間、又は４０℃で４０日間保存した後に使用しても、起泡性に優れることが明らかとなった（本発明品１～９）。 As is clear from Table 1 above, when the cake dough was stirred using the comparative product, the comparative products 8 to 13 had poor foamability immediately after production (bulk specific gravity exceeds 0.43 g / cm 3 ), The products 2 to 7 lost their foaming property when stored at 20 ° C. for 30 days (bulk specific gravity exceeds 0.43 g / cm 3 ), and the comparative product 1 was further stored at 40 ° C. for 40 days. It was found that the foamability was impaired (bulk specific gravity exceeds 0.43 g / cm 3 ). On the other hand, when a cake dough is prepared using the product of the present invention, a cake dough having excellent foamability can be obtained, and after the product of the present invention is stored at 20 ° C. for 30 days or at 40 ° C. for 40 days, Even when used, it was revealed that the foamability was excellent (invention products 1 to 9).
[調製例２　水中油型乳化組成物の調製]
　飽和モノアシルグリセロール（商品名：エキセルＶＳ－９５、花王株式会社製）、ソルビタン脂肪酸エステル（商品名：エマゾールＳ－１０ＶＨＬ、花王株式会社製）、プロピレングリコール脂肪酸エステル（商品名：グリンステッドＰＧＭＢ、Ｄａｎｉｓｃｏ製）、脂肪酸（商品名：ルナックＢＡ、花王株式会社製）、レシチン（商品名：Ｙｅｌｋｉｎ　ＴＳ、ＡＤＭ社製）、リポ蛋白質、及び菜種油（商品名：ナタネ白絞油、日清オイリオグループ株式会社製）を、下記表２に示す割合で混合し、８０℃に加熱して攪拌溶解することで油相成分を調製した。
　なお、表２の上欄に記載の各成分の数値は油相成分と水相成分の合計を１００質量％としたときの質量％を示す。 [Preparation Example 2 Preparation of oil-in-water emulsion composition]
Saturated monoacylglycerol (trade name: Excel VS-95, manufactured by Kao Corporation), sorbitan fatty acid ester (trade name: Emazole S-10VHL, manufactured by Kao Corporation), propylene glycol fatty acid ester (trade name: Grinstead PGMB, Danisco) Manufactured), fatty acids (trade name: Lunack BA, manufactured by Kao Corporation), lecithin (trade name: Yelkin TS, manufactured by ADM), lipoprotein, and rapeseed oil (trade names: rapeseed white squeezing oil, Nisshin Oillio Group Co., Ltd.) (Produced) were mixed in the proportions shown in Table 2 below, and heated to 80 ° C. to dissolve with stirring 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 total of the oil phase component and the water phase component is 100 mass%.
　ショ糖脂肪酸エステル（商品名：リョートーシュガーエステルＳ－１１７０Ｓ、三菱ケミカルフーズ株式会社製）、水（イオン交換水）、ソルビトール（商品名：ソルビトール（固形分７０％）、花王株式会社製）、液糖（商品名：ハイマルトースＭＣ－４５、糖分７０質量％、グルコースとマルトースを主成分とするシラップ、日本食品化工株式会社製）、異性化糖（商品名：ハイスイートＬＩ(固形分７６％)、大日本明治製糖株式会社製）、精製グリセリン（商品名：グリセリン、花王株式会社製）、エタノール（商品名：トレーサブル９５、日本アルコール産業社製）、微結晶セルロース（商品名：セオラスＲＣ－Ｎ３０、旭化成株式会社製）、キサンタンガム（商品名：ビストップＤ－３０００、三栄源エフ・エフ・アイ社製）、を下記表２に示す割合で混合し、８０℃に調温した後、パドル１２０ｒｐｍ、ホモミキサー１５００ｒｐｍの条件で５分間攪拌溶解することで水相成分を得た。
　なお、表２の上欄に記載の各成分の数値は油相成分と水相成分の合計を１００質量％としたときの質量％を示す。 Sucrose fatty acid ester (trade name: Ryoto sugar ester S-1170S, manufactured by Mitsubishi Chemical Foods Co., Ltd.), water (ion-exchanged water), sorbitol (trade name: sorbitol (solid content 70%), manufactured by Kao Corporation), Liquid sugar (brand name: high maltose MC-45, sugar content 70% by mass, syrup containing glucose and maltose as main components, manufactured by Nippon Shokuhin Kako Co., Ltd.), isomerized sugar (brand name: High Sweet LI (solid content 76%) ), Dainippon Meiji Sugar Co., Ltd.), purified glycerin (trade name: glycerin, manufactured by Kao Co., Ltd.), ethanol (trade name: Traceable 95, manufactured by Nippon Alcohol Industry Co., Ltd.), microcrystalline cellulose (trade name: Ceorus RC-). N30, manufactured by Asahi Kasei Co., Ltd., xanthan gum (trade name: Bistop D-3000, manufactured by San-Ei Gen FFI). They were mixed in proportions shown in serial Table 2, after controlled at 80 ° C., the paddle 120 rpm, to obtain an aqueous phase component by dissolving stirred for 5 minutes with a homomixer 1500rpm conditions.
In addition, the numerical value of each component described in the upper column of Table 2 shows the mass% when the total of the oil phase component and the water phase component is 100 mass%.
　上記水相成分を上記油相成分に徐々に添加しながらアジホモミキサー（プライミクス社製、２Ｍ－０３型社製）を用いて８０℃、パドル１２０ｒｐｍ、ホモミキサー１，５００ｒｐｍの条件で１０分間攪拌乳化し、水中油型乳化組成物（本発明品１０、及び比較品１４）を得た。得られた各乳化組成物（本発明品１０、及び比較品１４）と、上記調製例１で得られた乳化組成物（比較品１２及び１３）を２０℃まで冷却した後、後述する試験例に用いた。
　表２には、各乳化組成物中の飽和脂肪酸を構成脂肪酸とするモノアシルグリセロール（成分Ａ）、炭素数６以上の糖アルコール（成分Ｂ）、ショ糖脂肪酸エステル（成分Ｃ）、水（成分Ｄ）、グリセリン（成分Ｅ）、油脂（成分Ｆ）、プロピレングリコール脂肪酸エステル（成分Ｇ）、脂肪酸（成分Ｈ）の各含有量（単位：質量％）を併せて示し、さらに成分Ｂの含有量と成分Ｅの含有量の合計値、成分Ａの含有量に対する成分Ｃの含有量の比率（Ｃ／Ａ、質量比）、及び成分Ｂの含有量に対する成分Ｅの含有量の比率（Ｅ／Ｂ、質量比）も併せて示した。 While gradually adding the above water phase component to the above oil phase component, stirring was performed for 10 minutes under the conditions of 80 ° C., paddle 120 rpm, homomixer 1,500 rpm using an Ajihomomixer (manufactured by Primix Co., 2M-03 model). The mixture was emulsified to obtain an oil-in-water emulsion composition (Invention product 10 and Comparative product 14). After cooling each emulsion composition obtained (invention product 10 and comparative product 14) and the emulsion composition obtained in Preparation Example 1 (comparative products 12 and 13) to 20 ° C., a test example described later. Used for.
In Table 2, monoacylglycerol (component A) containing saturated fatty acid as a constituent fatty acid in each emulsion composition, sugar alcohol having 6 or more carbon atoms (component B), sucrose fatty acid ester (component C), water (component) D), glycerin (component E), fats and oils (component F), propylene glycol fatty acid ester (component G), and fatty acid (component H) are also shown together (unit: mass%), and further the content of component B is shown. And the content of the component E, the ratio of the content of the component C to the content of the component A (C / A, mass ratio), and the ratio of the content of the component E to the content of the component B (E / B , Mass ratio) are also shown.
[試験例２　起泡性試験]
　卵（生鶏卵）２６０ｇに上白糖２１０ｇを加え、卓上ミキサー（HOBART社製N-50、ホイッパー：N-5D）で攪拌しながら２０℃まで加温した。上記調製例１及び２にて作製した乳化組成物（本発明品１０、又は比較品１２～１４）１０ｇ、及び水１００ｇを加え中速で１分間攪拌した。薄力粉（日清製粉社製）２００ｇ、及び菜種油を２０ｇ加え、中速で９分間攪拌し、その後ケーキ生地を１０８ｍｌカップに移して速やかに計量して比重を計算し、起泡性を評価した。
　なお、上記乳化組成物は、製造直後（１～３日後）のもの、製造後４０℃で４０日間（４０ｄ）保存したもの、製造後４０℃で２ヶ月間（２Ｍ）保存したもの、及び製造後４０℃で３ヶ月間（３Ｍ）保存したものを使用した。
　結果を下記表２に示す。 [Test Example 2 Foaming test]
210 g of white sucrose was added to 260 g of eggs (raw chicken eggs), and the mixture was heated to 20 ° C while stirring with a tabletop mixer (N-50, Whipper: N-5D manufactured by HOBART). 10 g of the emulsion compositions (invention product 10 or comparative products 12 to 14) prepared in Preparation Examples 1 and 2 above and 100 g of water were added, and the mixture was stirred at a medium speed for 1 minute. 200 g of soft flour (manufactured by Nisshin Seifun Co., Ltd.) and 20 g of rapeseed oil were added, and the mixture was stirred at medium speed for 9 minutes, after which the cake dough was transferred to a 108 ml cup and quickly weighed to calculate the specific gravity, and the foaming property was evaluated.
The emulsified composition was prepared immediately (1 to 3 days later), stored at 40 ° C. for 40 days (40 d), manufactured at 40 ° C. for 2 months (2 M), and manufactured. Then, the one stored at 40 ° C. for 3 months (3M) was used.
The results are shown in Table 2 below.
[試験例３　乳化組成物の変色試験]
　上記調製例１及び２で調製した乳化組成物（本発明品１０、及び比較品１２～１４）について、製造直後と製造後４０℃で３ヶ月間保存したときの色調を、色差計（NIPPON DENSHOKU Color Meter ZE2000）を用いてＣＩＥ表色系（Ｌ＊、ａ＊、ｂ＊）で計測した。なお、試験には視感明度（Ｌ＊）の値を用い、Ｌ＊の値が０に近いほど明度が低い（黒色が強い）ことを意味し、Ｌ＊の値が１００に近いほど明度が高い（白色が強い）ことを意味する。また、保存前後の乳化組成物の外観について目視により観察した。
　結果を下記表２に示す。 [Test Example 3 Discoloration test of emulsified composition]
The color tone of the emulsion compositions (inventive product 10 and comparative products 12 to 14) prepared in the above Preparation Examples 1 and 2 immediately after production and after storage at 40 ° C. for 3 months was measured by a color difference meter (NIPPON DENSHOKU). Color Meter ZE2000) was used to measure with the CIE color system (L * , a * , b * ). In the test, the value of luminous brightness (L * ) is used, and the closer the value of L * is to 0, the lower the brightness (black is stronger). The closer the value of L * is to 100, the lighter the brightness is. It means high (white is strong). The appearance of the emulsified composition before and after storage was visually observed.
The results are shown in Table 2 below.
Figure JPOXMLDOC01-appb-I000003
Figure JPOXMLDOC01-appb-I000003
　表２から明らかなように、製造直後、４０℃で４０日間保存後、４０℃で２ヶ月間保存後、又は４０℃で３ヵ月間保存後の比較品１４を用いてケーキ生地を撹拌した場合、起泡性に劣り、また４０℃での保存期間が長くなるにつれ、撹拌後のケーキ生地の比重が大きくなり、起泡性が損なわれることがわかった。また、比較品１２及び１３では、製造直後のものを用いた場合であっても起泡性が顕著に劣ることがわかった。さらに、４０℃保存前後における比較品１４の色味を計測したところ、４０℃保存前が６３．６であったのに対し、保存後は５９．０であり、その差は４．６であった。このことは、４０℃３ヵ月間の保存により、比較品の色味が褐変したことを示している。さらに、４０℃保存前後における比較品１４の色味を目視により比較したところ、比較品は４０℃で３ヵ月間保存することによりメイラード反応等が進行して褐変することが明らかとなった。
　一方で本発明品（本発明品１０）を用いてケーキ生地を撹拌した場合は、製造直後、４０℃で４０日間保存後、４０℃で２ヶ月間保存後、又は４０℃で３ヵ月間保存後のものを使用しても、撹拌後のケーキ生地の比重に差が見られず、全て起泡性に優れていた。さらに、４０℃保存前後における本発明品（本発明品１０）の色味を計測したところ、４０℃保存前が５９．１であったのに対し、保存後は５９．７と、保存前後でほとんど色味が変化しなかった。さらに、４０℃保存前後における本発明品（本発明品１０）の色味を目視により比較したところ、本発明品は４０℃で３ヵ月間保存しても外観が変化しなかった。 As is clear from Table 2, when the cake dough was stirred using Comparative Product 14 immediately after production, after storage at 40 ° C. for 40 days, after storage at 40 ° C. for 2 months, or after storage at 40 ° C. for 3 months. It was found that the foamability was inferior, and as the storage period at 40 ° C became longer, the specific gravity of the cake dough after stirring increased and the foamability was impaired. Further, it was found that in Comparative Products 12 and 13, the foamability was remarkably inferior even when the products immediately after production were used. Further, the color tone of the comparative product 14 before and after storage at 40 ° C. was 63.6 before storage at 40 ° C., whereas it was 59.0 after storage, and the difference was 4.6. It was This indicates that the color tone of the comparative product turned brown after being stored at 40 ° C. for 3 months. Further, visual comparison of the tint of the comparative product 14 before and after storage at 40 ° C. revealed that the comparative product, when stored at 40 ° C. for 3 months, progressed the Maillard reaction and the like and turned brown.
On the other hand, when the cake dough was stirred using the product of the present invention (product of the present invention 10), immediately after production, after storage at 40 ° C for 40 days, storage at 40 ° C for 2 months, or storage at 40 ° C for 3 months Even when the latter one was used, no difference was found in the specific gravity of the cake dough after stirring, and all were excellent in foamability. Furthermore, when the tint of the product of the present invention (product of the present invention 10) before and after storage at 40 ° C. was measured, it was 59.1 before storage at 40 ° C., whereas it was 59.7 after storage, which was before and after storage. The color was almost unchanged. Furthermore, when the color tone of the product of the present invention (product of the present invention 10) before and after storage at 40 ° C was visually compared, the appearance of the product of the present invention did not change even after storage at 40 ° C for 3 months.
[調製例３　水中油型乳化組成物の調製]
　上記調製例２と同様の方法により、本発明品１１、１２、及び比較品１５を下記表３に示す割合で調製した。なお、表３の上欄に記載の各成分の数値は油相成分と水相成分の合計を１００質量％としたときの質量％を示す。
　また、表３には、各乳化組成物中の飽和脂肪酸を構成脂肪酸とするモノアシルグリセロール（成分Ａ）、炭素数６以上の糖アルコール（成分Ｂ）、ショ糖脂肪酸エステル（成分Ｃ）、水（成分Ｄ）、グリセリン（成分Ｅ）、油脂（成分Ｆ）、プロピレングリコール脂肪酸エステル（成分Ｇ）、脂肪酸（成分Ｈ）の各含有量（単位：質量％）を併せて示し、さらに成分Ｂの含有量と成分Ｅの含有量の合計値、成分Ａの含有量に対する成分Ｃの含有量の比率（Ｃ／Ａ、質量比）、及び成分Ｂの含有量に対する成分Ｅの含有量の比率（Ｅ／Ｂ、質量比）も併せて示した。 [Preparation Example 3 Preparation of oil-in-water emulsion composition]
Inventive products 11, 12 and comparative product 15 were prepared in the proportions shown in Table 3 below in the same manner as in Preparation Example 2 above. In addition, the numerical value of each component described in the upper column of Table 3 shows the mass% when the total of the oil phase component and the water phase component is 100 mass%.
In addition, in Table 3, a monoacylglycerol (component A) having a saturated fatty acid as a constituent fatty acid in each emulsion composition, a sugar alcohol having 6 or more carbon atoms (component B), a sucrose fatty acid ester (component C), water (Component D), glycerin (Component E), fats and oils (Component F), propylene glycol fatty acid ester (Component G), and fatty acid (Component H) are also shown together (unit: mass%). The total value of the content and the content of the component E, the ratio of the content of the component C to the content of the component A (C / A, mass ratio), and the ratio of the content of the component E to the content of the component B (E / B, mass ratio) are also shown.
[試験例３　起泡性試験]
　卵（生鶏卵）２６０ｇに上白糖２１０ｇを加え、卓上ミキサー（HOBART社製N-50、ホイッパー：N-5D）で攪拌しながら２０℃まで加温した。上記調製例１にて作製した乳化組成物（本発明品１、３、４、７）、上記調製例２にて作製した乳化組成物（本発明品１０）、又は上記調製例３にて作製した乳化組成物（本発明品１１、１２、比較品１５）１０ｇ、及び水１００ｇを加え中速で１分間攪拌した。薄力粉（日清製粉社製）２００ｇ、及び菜種油を２０ｇ加え、中速で５、７、又は９分間攪拌し、ケーキ生地を得た。得られたケーキ生地を１０８ｍｌカップに移して速やかに計量し、ケーキ生地の比重（かさ比重、単位：ｇ／ｃｍ３）を算出して、起泡性を評価した。
　なお、上記乳化組成物は、製造直後（１～３日後）のものを使用した。 [Test Example 3 Foaming test]
210 g of white sucrose was added to 260 g of eggs (raw chicken eggs), and the mixture was heated to 20 ° C while stirring with a tabletop mixer (N-50, Whipper: N-5D manufactured by HOBART). Emulsified composition prepared in Preparation Example 1 (Invention Products 1, 3, 4, 7), emulsified composition prepared in Preparation Example 2 (Invention Product 10), or prepared in Preparation Example 3 10 g of the emulsified composition (invention products 11 and 12, comparative product 15) and 100 g of water were added, and the mixture was stirred at a medium speed for 1 minute. 200 g of soft flour (manufactured by Nisshin Seifun Co., Ltd.) and 20 g of rapeseed oil were added, and the mixture was stirred at medium speed for 5, 7 or 9 minutes to obtain a cake dough. The obtained cake dough was transferred to a 108 ml cup and immediately weighed, and the specific gravity (bulk specific gravity, unit: g / cm 3 ) of the cake dough was calculated to evaluate the foamability.
The emulsion composition used immediately after production (after 1 to 3 days) was used.
[試験例４　乳化組成物の製剤物性試験]
　上記調製例１にて作製した乳化組成物（本発明品１、３、４、７）、上記調製例２にて作製した乳化組成物（本発明品１０）、又は上記調製例３にて作製した乳化組成物（本発明品１１、１２、比較品１５）を、容器（底面φ45mm/上面61mm/高さ47mmの逆円錐台状カップ）に隙間が出来ないように入れてヘラで表面を平らにした。PENETROMETER RPM-101(離合社製)を用い、金属円すい(種別1/1A、重さ102.5g)を乳化組成物表面に接触するように合わせ、コーンを乳化組成物中に５秒間侵入させ、乳化組成物表面から侵入したコーンの先端までの深さを測定した。侵入した深さ[mm]の10倍値をちょう度とした。
　結果を上記試験例３の結果と併せて下記表３に示す。 [Test Example 4 Formulation physical property test of emulsion composition]
Emulsified composition prepared in Preparation Example 1 (Invention Products 1, 3, 4, 7), emulsified composition prepared in Preparation Example 2 (Invention Product 10), or prepared in Preparation Example 3 Put the emulsified composition (invention products 11 and 12, comparative product 15) into a container (bottom φ45 mm / upper surface 61 mm / height 47 mm inverted frusto-conical cup) so that there is no gap between them and flatten the surface with a spatula. I chose Using PENETROMETER RPM-101 (manufactured by Riaisha Co., Ltd.), align a metal cone (type 1 / 1A, weight 102.5 g) so that it contacts the surface of the emulsified composition, and let the corn penetrate into the emulsified composition for 5 seconds to emulsify. The depth from the surface of the composition to the tip of the invading cone was measured. Ten times the penetration depth [mm] was used as the consistency.
The results are shown in Table 3 below together with the results of Test Example 3 above.
Figure JPOXMLDOC01-appb-I000004
Figure JPOXMLDOC01-appb-I000004
　上記表３に示されるように、本発明の規定を満たす乳化組成物は、グリセリンを含有する形態（本発明品３、４、７、及び１０～１２）とすることにより、ちょう度を高めることができた。そして、グリセリンを含有する本発明の乳化組成物を用いてケーキ生地を撹拌した場合、調製したケーキ生地は、起泡性に優れていた。
　他方、本発明の規定を満たさない乳化組成物（比較品１５）は、グリセリンを含有していてもちょう度を高めることができず、硬い物性となった。さらに、グリセリンを含有する該乳化組成物（比較品１５）を用いてケーキ生地を調製しても、得られる生地の比重は大きく、起泡性にも劣っていた。 As shown in Table 3 above, the emulsified composition satisfying the requirements of the present invention is made to have a form containing glycerin (Products 3, 4, 7, and 10 to 12 of the present invention) to enhance the consistency. I was able to When the cake dough was stirred using the emulsion composition of the present invention containing glycerin, the prepared cake dough was excellent in foamability.
On the other hand, the emulsion composition (Comparative Product 15) that did not satisfy the requirements of the present invention could not increase the consistency even when it contained glycerin, and had hard physical properties. Further, even when a cake dough was prepared using the emulsion composition containing glycerin (Comparative Product 15), the obtained dough had a large specific gravity and was inferior in foamability.
[試験例４　ケーキの焼成試験]
　卵（生鶏卵）２００ｇに上白糖１８０ｇを加え、卓上ミキサー（HOBART社製N-50、ホイッパー：N-5D）で攪拌しながら２０℃まで加温した。上記調製例１にて作製した乳化組成物（本発明品３）、又は上記調製例３にて作製した乳化組成物（比較品１５）３０ｇ、及び水５０ｇを加え中速で１分間攪拌した。薄力粉（日清製粉社製）２００ｇを加え、低速で１分間撹拌した後に、中速で比重が０．３６～０．３７となるまで攪拌した。その後得られたケーキ生地３００ｇを、丸型スチール型（型６号）に流し入れ、上火１７５℃、下火１８０℃のオーブンで３０分焼成してケーキを製造し、２０℃で一晩放冷した。
　得られたケーキについては専門パネラー５名にて、食感を下記評価基準により評価した。専門パネラー間で評価がバラついた際には、評価数値を協議により決定した。 [Test Example 4 Cake baking test]
180 g of white sucrose was added to 200 g of eggs (raw chicken eggs), and the mixture was heated to 20 ° C. with stirring with a tabletop mixer (N-50, Whipper: N-5D manufactured by HOBART). 30 g of the emulsified composition prepared in Preparation Example 1 (Invention Product 3) or the emulsified composition prepared in Preparation Example 3 (Comparative Product 15) and 50 g of water were added, and the mixture was stirred at medium speed for 1 minute. 200 g of soft flour (manufactured by Nisshin Seifun Co., Ltd.) was added, and the mixture was stirred at a low speed for 1 minute and then at a medium speed until the specific gravity became 0.36 to 0.37. Then, 300 g of the obtained cake dough is poured into a round steel mold (type 6), baked for 30 minutes in an oven at 175 ° C. on the upper side and 180 ° C. on the lower side to produce a cake, and left to cool at 20 ° C. overnight. did.
Regarding the obtained cake, the texture was evaluated by the following 5 evaluation panelists by specialized panelists. When the evaluations varied among professional panelists, the evaluation values were decided through discussion.
－食感の評価基準－
３：バラケが良く、ネトつきなく口溶け良好
２：バラケが良いが、ネトつきがあってやや呑み込みにくい
１：バラケが悪く、強いネトつきがあって呑み込みにくい
　結果を表４に示す。 -Evaluation criteria for texture-
3: Good dispersal, good melting in the mouth without stickiness 2: Good dissemination, but slightly swallowing due to stickiness 1: The disparity is poor, and there is a strong stickiness and swallowing is difficult.
Figure JPOXMLDOC01-appb-I000005
Figure JPOXMLDOC01-appb-I000005
　表４から明らかなように、比較品１５の乳化組成物を用いてケーキ生地を調製した場合、生地比重が０．３６～０．３７となるまで撹拌するのに約９分の時間を要した。さらに、該ケーキ生地を焼成して得られたケーキは、バラケが良いが、ネトつきがあってやや呑み込みにくい結果となった。一方で本発明の乳化組成物（本発明品３）を用いてケーキ生地を調製した場合、生地比重が０．３６～０．３７となるまで撹拌するのに要した時間は約５分であり、速やかに起泡性を発揮することが明らかとなった。さらに、本発明の乳化組成物を用いてケーキ生地を調製し、それを焼成して得られたケーキは、バラケが良く、ネトつきがなく口溶けも良好であった。 As is clear from Table 4, when a cake dough was prepared using the emulsified composition of Comparative Product 15, it took about 9 minutes to stir until the dough specific gravity became 0.36 to 0.37. . Further, although the cake obtained by baking the cake dough had a good variability, it had a netting effect and was slightly difficult to swallow. On the other hand, when a cake dough was prepared using the emulsified composition of the present invention (Product 3 of the present invention), the time required for stirring until the dough specific gravity became 0.36 to 0.37 was about 5 minutes. It became clear that the foaming property was rapidly exhibited. Furthermore, a cake obtained by preparing a cake dough using the emulsified composition of the present invention and baking the cake dough had good variability, no stickiness, and good melting in the mouth.
　以上のように、本発明の乳化組成物を用いることにより、速やかに起泡し、さらに起泡性にも優れたケーキ生地を得ることができる。また本発明の乳化組成物は、長期保存しても起泡性が損なわれず、変色もせず、長期に亘り安定した起泡作用ないし品質を維持することができる。さらに本発明の乳化組成物を用いてケーキを製造することで、ケーキをバラケが良く、口どけ良好な食感とすることができる。 As described above, by using the emulsified composition of the present invention, it is possible to quickly obtain a cake dough having excellent foaming properties. Further, the emulsion composition of the present invention does not lose its foaming property even when stored for a long period of time, does not undergo discoloration, and can maintain a stable foaming action or quality for a long period of time. Furthermore, by producing a cake using the emulsified composition of the present invention, the cake can be well-balanced and have a pleasant mouthfeel.
　本発明をその実施態様とともに説明したが、我々は特に指定しない限り我々の発明を説明のどの細部においても限定しようとするものではなく、添付の請求の範囲に示した発明の精神と範囲に反することなく幅広く解釈されるべきであると考える。 Although the present invention has been described in conjunction with its embodiments, we do not intend to limit our invention in any detail of the description unless otherwise specified, which is contrary to the spirit and scope of the invention as set forth in the appended claims. I believe that it should be interpreted broadly without.
　本願は、２０１８年１０月１０日に日本国で特許出願された特願２０１８－１９１７０２に基づく優先権を主張するものであり、これはここに参照してその内容を本明細書の記載の一部として取り込む。
  This application claims priority based on Japanese Patent Application No. 2018-191702 filed on October 10, 2018 in Japan, the contents of which are incorporated herein by reference. Take in as a part.

Claims (12)

  1. Ａ：飽和脂肪酸を構成脂肪酸とするモノアシルグリセロール、
    Ｂ：炭素数６以上の糖アルコール、
    Ｃ：ショ糖脂肪酸エステル、及び
    Ｄ：水
    を含有し、前記成分Ｂの含有量が２０～６５質量％、前記成分Ｄの含有量が１０～３０質量％、前記成分Ａの含有量に対する前記成分Ｃの含有量の比の値が質量比で０．４５～１．５であり、油脂の含有量が２．０質量％以下である、ケーキ生地起泡用水中油型乳化組成物。     A: Monoacylglycerol having a saturated fatty acid as a constituent fatty acid,
    B: sugar alcohol having 6 or more carbon atoms,
    C: sucrose fatty acid ester, and D: water, the content of the component B is 20 to 65% by mass, the content of the component D is 10 to 30% by mass, and the component is based on the content of the component A. An oil-in-water type emulsified composition for foaming cake dough, wherein the content ratio of C is 0.45 to 1.5 by mass and the content of fats and oils is 2.0 mass% or less.
  2. Ｅ：グリセリン
    を含有し、前記成分Ｂの含有量と前記成分Ｅの含有量との合計が４０～７０質量％であり、前記Ｂの含有量に対する前記成分Ｅの含有量の比の値が質量比で０．１～１である、請求項１記載のケーキ生地起泡用水中油型乳化組成物。     E: contains glycerin, the total content of the component B and the content of the component E is 40 to 70% by mass, and the value of the ratio of the content of the component E to the content of B is mass. The oil-in-water emulsion composition for foaming a cake dough according to claim 1, wherein the ratio is 0.1 to 1.
  3. 　前記成分Ａを構成する飽和脂肪酸が、ミリスチン酸、パルミチン酸、ステアリン酸、及びアラキジン酸の１種又は２種以上である、請求項１又は２記載のケーキ生地起泡用水中油型乳化組成物。 The oil-in-water emulsion composition for foaming a cake dough according to claim 1 or 2, wherein the saturated fatty acid constituting the component A is one or more of myristic acid, palmitic acid, stearic acid, and arachidic acid.
  4. 　前記成分Ｂが、ソルビトール、キシリトール、エリスリトール、マルチトール、及びプロピレングリコールの１種又は２種以上である、請求項１～３のいずれか１項記載のケーキ生地起泡用水中油型乳化組成物。 The oil-in-water type emulsion composition for foaming a cake dough according to any one of claims 1 to 3, wherein the component B is one or more of sorbitol, xylitol, erythritol, maltitol, and propylene glycol.
  5. 　前記成分Ａの含有量が２．０～１０質量％である、請求項１～４のいずれか１項記載のケーキ生地起泡用水中油型乳化組成物。 The oil-in-water emulsion composition for foaming a cake dough according to any one of claims 1 to 4, wherein the content of the component A is 2.0 to 10% by mass.
  6. 　前記成分Ｃの含有量が１．０～１０質量％である、請求項１～５のいずれか１項記載のケーキ生地起泡用水中油型乳化組成物。 The oil-in-water emulsion composition for foaming a cake dough according to any one of claims 1 to 5, wherein the content of the component C is 1.0 to 10% by mass.
  7. 　グリセリンの含有量が、０～４０質量％である、請求項１～６のいずれか１項記載のケーキ生地起泡用水中油型乳化組成物。 The oil-in-water emulsion composition for foaming cake dough according to any one of claims 1 to 6, wherein the glycerin content is 0 to 40% by mass.
  8. Ｇ：プロピレングリコール脂肪酸エステル
    を含有し、前記成分Ｇの含有量が１．５～５．５質量％である、請求項１～７のいずれか１項記載のケーキ生地起泡用水中油型乳化組成物。     G: An oil-in-water emulsion composition for foaming a cake dough according to any one of claims 1 to 7, which contains a propylene glycol fatty acid ester and the content of the component G is 1.5 to 5.5 mass%. Stuff.
  9. Ｈ：脂肪酸
    を含有し、前記成分Ｈの含有量が０．１～１．０質量％である、請求項１～８のいずれか１項記載のケーキ生地起泡用水中油型乳化組成物。     H: The oil-in-water emulsion composition for foaming a cake dough according to any one of claims 1 to 8, which contains a fatty acid and the content of the component H is 0.1 to 1.0% by mass.
  10. Ｉ：ソルビタン脂肪酸エステル
    を含有し、前記成分Ｉの含有量が０．５～５．０質量％である、請求項１～９のいずれか１項記載のケーキ生地起泡用水中油型乳化組成物。     I: An oil-in-water emulsion composition for foaming a cake dough according to any one of claims 1 to 9, which comprises a sorbitan fatty acid ester and a content of the component I is 0.5 to 5.0% by mass. .
  11. 　請求項１～１０のいずれか１項に記載の乳化組成物を用いたケーキ生地を焼成して得られるケーキ。 A cake obtained by baking a cake dough using the emulsified composition according to any one of claims 1 to 10.
  12. 　請求項１～１０のいずれか１項に記載の乳化組成物を生地に配合してケーキ生地を調製し、該ケーキ生地を焼成することを含む、ケーキの製造方法。 A method for producing a cake, which comprises blending the emulsified composition according to any one of claims 1 to 10 with a dough to prepare a cake dough, and baking the cake dough.
PCT/JP2019/039547 2018-10-10 2019-10-07 Oil-in-water emulsion composition for foaming cake dough WO2020075688A1 (en)

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