JPH0677501B2 - Cake dough - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial application] The present invention relates to various cake dough such as sponge cake, butter sponge cake and pound cake. More specifically, the cake volume is large, soft and mellow. The present invention relates to a cake type dough that can be produced.

[Conventional technology and problems]

Conventionally, machine productivity in confectionery and baking, texture of products,
Various oil and fat compositions and emulsifier compositions have been proposed in order to improve texture and prevent aging.

For example, a foaming agent for paste-like sponge cake in which sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester and the like are solubilized in polyhydric alcohol, and a foaming emulsified oil and fat obtained by emulsifying oil and fat have been developed. It became possible to manufacture by the all-in-mix method in which all the ingredients were mixed at the same time, and it became possible to mass-produce relatively soft cakes.

However, even if such a foaming agent for a cake or a foaming emulsified oil and fat is used, a relatively soft cake can be obtained, but the texture is fine and the mouth feel is not always satisfactory.

[Means for solving problems]

The present inventors have completed the present invention as a result of earnest research in view of the above-mentioned current situation in order to make cakes soft and smooth to the touch.

That is, the present invention relates to 5 to 10 parts by weight of monoglyceride of saturated fatty acid having 16 to 18 carbon atoms, and sucrose fatty acid ester of 0.1 to 3
Parts by weight, 3 to 8 parts by weight of propylene glycol ester of saturated fatty acid having 16 to 20 carbon atoms, 1 to 4 parts by weight of organic acid glycerin fatty acid ester, 10 to 40 parts by weight of edible oil and fat and 40 to 80 parts by weight of polyhydric alcohol aqueous solution. The present invention relates to a cake dough, which is characterized by containing an oil-in-water type emulsified oil / fat composition and a citrate.

The present invention provides a cake dough which gives a soft and pleasant cake regardless of the production difference such as the separate method, the Kyoritsu method, the all-in-mix method and the type of the cake having a high fat content and a low fat content. That is the purpose.

The present invention is characterized in that a specific oil-in-water emulsified oil / fat composition and a citrate salt are added to the cakes in order to achieve the above object. It is possible to make it even better. It is also possible to add a citrate salt to the oil-in-water emulsion oil / fat composition.

Hereinafter, the present invention will be described in detail.

The citrate used in the present invention includes lithium citrate, potassium citrate, sodium citrate, magnesium citrate, calcium citrate, iron citrate and the like,
These may be used alone or in admixture of two or more, and potassium salts and sodium salts are preferred.

The oil-in-water emulsion composition used in the present invention is described below.

The monoglyceride of saturated fatty acid used in the oil-in-water emulsion oil / fat composition of the present invention has a carbon number of 16-18. In the present invention, the constituent saturated fatty acids of monoglyceride can be those having 16 carbon atoms, those having 18 carbon atoms, and mixtures thereof, but it is preferable that the one having a large content of 18 carbon atoms when used in a sponge cake or the like. Excellent in foaming property. Above all, those having a carbon number of 18 and a content of 80% or more are preferable. Further, some monoglycerides of saturated fatty acids have a fatty acid salt remaining, but in the present invention, the fatty acid salt deteriorates the flavor of products such as cakes and gives an off taste,
It is preferable to use the one reduced to 0.1% by weight or less. The saturated fatty acid monoglyceride is used in an amount of 5 to 10 parts by weight based on 100 parts by weight of the emulsified oil and fat composition.

As the sucrose fatty acid ester used in the oil-in-water emulsion oil / fat composition of the present invention, those having HLB 9 to 13 are preferably used. HL
When B is less than 9, the foamability when used in a sponge cake or the like tends to be poor, and when HLB is more than 13, the particle size of the emulsified oil / fat composition tends to be large. Although the constituent fatty acid composition of the sucrose fatty acid ester is not particularly limited, it is possible to use a material obtained from a commonly used hydrogenated beef tallow oil as a raw material. In the present invention, it is preferable to remove the residual fatty acid salt. The sucrose fatty acid ester is used in the range of 0.1 to 3 parts by weight in 100 parts by weight of the emulsified oil and fat composition. If it is less than 0.1 part by weight, the effect of addition is not sufficient, and if it exceeds 3 parts by weight, it gives an off taste to products such as cakes and is not preferable.

The propylene glycol ester of a saturated fatty acid used in the oil-in-water emulsion oil / fat composition of the present invention has a carbon number of 16 to 20. In the present invention, the constituent saturated fatty acid of the propylene glycol ester can be those having 16 carbon atoms, those having 18 carbon atoms, those having 20 carbon atoms, and mixtures thereof,
When importance is attached to the foamability of a cake or the like, it is preferable to use one having mainly 18 carbon atoms. In the oil-in-water emulsion oil / fat composition of the present invention, the propylene glycol saturated fatty acid ester is used in the range of 3 to 8 parts by weight per 100 parts by weight of the emulsion oil / fat composition. If it is less than 3 parts by weight, the liquid crystal structure of monoglyceride will change over time, and if it exceeds 8 parts by weight, the foamability will tend to deteriorate when the sponge cake is used.

The organic acid glycerin fatty acid ester used in the oil-in-water emulsion oil / fat composition of the present invention is citric acid monoglyceride, succinic acid monoglyceride, lactic acid monoglyceride, diacetyl tartaric acid monoglyceride, or the like. These organic acid glycerin fatty acid esters do not have to be pure products, and a mixture of reaction products can also be used. These organic acid glycerin fatty acid esters may be used alone or in admixture of two or more, and it is preferable to use citric acid monoglyceride or succinic acid monoglyceride from the viewpoint of stability of the sponge cake batter dough. The amount of the organic acid monoglyceride used is 1 to 100 parts by weight of the emulsified oil and fat composition.
It is in the range of 4 parts by weight. If it is less than 1 part by weight, the dough stability tends to be poor, and if it exceeds 4 parts by weight, the foamability when used in a sponge cake tends to be poor.

In the oil-in-water emulsion oil / fat composition of the present invention, it may be preferable to use a citrate together.

For example, when sodium citrate is used together in the oil-in-water emulsified oil / fat composition of the present invention, the effect of improving the foamability when using a sponge cake and softening the cake hardness of the product are recognized. The amount of citrate used in the present invention is 0.01 to 0.2 part by weight per 100 parts by weight of the emulsified oil and fat composition.

The above emulsifiers and salts are used by adding and dissolving them in an aqueous phase or an oil phase.

The edible oil / fat used in the oil-in-water emulsion oil / fat composition of the present invention is preferably corn oil, rapeseed oil, liquid oil such as soybean oil,
The amount used is 10 to 40 parts by weight in 100 parts by weight of the emulsified oil and fat composition. If it is less than 10 parts by weight, the foamability tends to be poor, while if it exceeds 40 parts by weight, phase separation tends to occur during preparation of the emulsified oil and fat.

The polyhydric alcohol aqueous solution used in the oil-in-water emulsion oil / fat composition of the present invention is an aqueous solution of sorbitol, glycerin and sugars (sucrose, glucose, fructose, etc.), and the amount thereof is 100 parts by weight of the emulsion oil / fat composition. 40 to 80 parts by weight. If it is less than 40 parts by weight, phase separation tends to occur during preparation of the emulsified oil, while if it exceeds 80 parts by weight, the foaming property tends to deteriorate.

As an example of how to make the oil-in-water emulsion oil / fat composition of the present invention, a monoglyceride of a saturated fatty acid, a propylene glycol ester of a saturated fatty acid, an organic acid glycerin fatty acid ester, an emulsifier such as a fatty acid ester such as syrup is used as an oil phase or a polyhydric alcohol aqueous solution. And heat to dissolve. In addition, citrate is dissolved in a polyhydric alcohol aqueous solution as needed.

The above oil phase and water phase are mixed and cooled with stirring and mixing with a mixer such as a homomixer. The cooling rate and the ultimate temperature differ depending on the composition and the like, but cooling is performed until crystals of the emulsifier are precipitated, for example. Then, if necessary, tempering is performed to obtain a product.

The amount of the oil-in-water emulsified oil / fat composition of the present invention used in confectionery / baking varies depending on the dough composition, the machine used, and the like. 10 to 40 parts by weight can be used for 100 parts by weight.

The polyglycerin fatty acid ester used in the present invention preferably has a low HLB value from the viewpoint of solubility. Therefore, it is preferable that the glycerin unit is small, the carbon number is large, and the esterification degree is large. For example, a glycerin unit is 1 to 15, preferably an ester consisting of polyglycerin of 2 to 110 and a carbon number of 10 to 24, preferably 14 to 20 fatty acid is suitable, and particularly glycerin unit of 2 to 10 polyglycerin and An ester of a straight-chain or branched, and saturated or unsaturated hydroxycarboxylic acid having 10 to 24, preferably 14 to 20, with 2 to 10-mer, preferably 3 to 6-mer polyhydroxycarboxylic acid. , For example, polyglycerin and ricinoleic acid, and the degree of condensation of ricinoleic acid is 2-1
It is an ester with a fatty acid selected from the group consisting of 0, preferably 3 to 6 condensed ricinoleates, and commercially available products include SY Glister CR-310 and CR-500 manufactured by Sakamoto Yakuhin Co., Ltd.

In the present invention, the citrate may be added as it is to the cake dough, or may be added in a state of being dissolved in water or the like. Furthermore, citrate is dissolved in water, and oil or fat in which polyglycerin fatty acid ester is dissolved is emulsified and mixed, and water-in-oil type or oil-in-water type,
It may be added in a solubilized state.

Incidentally, in the present invention, as described above, a citrate salt may be contained when the oil-in-water emulsion oil / fat composition is prepared, but in order to sufficiently exert the effect of the citrate salt of the present invention, an oil-in-water emulsion is used. It is preferable to add citrate to the cake dough separately from the oil and fat composition.

In the present invention, as the fat or oil added to the cake dough in an emulsified state or as it is, corn oil, cottonseed oil, rapeseed oil, soybean oil, sunflower oil, olive oil, safflower oil,
Vegetable oils and fats such as palm oil, animal oils and fats such as lard, fish oil, cow oil and whale oil, and transesterified oils thereof, hydrogenated oils, fractionated oils and the like can be mentioned, and these can be used alone or in combination of two or more kinds. To be done.

The amount of citrate added in terms of anhydride in the present invention,
0.005 to 100 parts by weight of flour in cake dough
3 parts by weight, preferably 0.02 to 0.5 parts by weight. When the amount added is less than the above amount, the effect of improving the mouth-feel of the cake becomes small, while when too large, the flavor of the cake may be impaired.

Further, in the present invention, the addition of the polyglycerin fatty acid ester is not always necessary, but when the polyglycerin fatty acid ester is used in combination, the taste of the cake becomes better. The addition amount of the polyglycerin fatty acid ester is preferably 0.005 to 1 part by weight with respect to 100 parts by weight of the flour in the cake dough. . If the amount of polyglycerin fatty acid ester added is too large, the flavor of the cake may be impaired.

The types and amounts of other cake dough formulations such as wheat flour, whole eggs, and sugar are not particularly limited, and they may be incorporated in the usual manner.

〔Example〕

Hereinafter, the present invention will be described with reference to Examples and Comparative Examples,
The present invention is not limited to this.

Example 1 Saturated fatty acid monoglyceride [Poem H-100, manufactured by Riken Vitamin Co., monostearin (C18) content about 18
%, Monopalmitin (C16) content about 15%, residual fatty acid salt
0.03%] 7.2 parts (parts by weight; the same applies hereinafter), propylene glycol ester of saturated fatty acid [Rikemar PS-100, manufactured by Riken Vitamin Co., stearin in fatty acids (C18)
Content 85%, palmitine (C16) content 15%] 5 parts, organic acid glycerin fatty acid ester (citric acid monoglyceride K-30, manufactured by Riken Vitamin Co., Ltd.) 2 parts salad oil 2
Dissolved in 3.8 parts to obtain an oil phase.

On the other hand, 2 parts sucrose fatty acid ester (S-1170, manufactured by Mitsubishi Kasei Foods Co., Ltd., HLB = about 11), 19 parts water, 40 sorbitol
And 3 parts of liquid sugar were added and dissolved to obtain an aqueous phase.

The above-mentioned water phase and oil phase are mixed at about 75 ° C, cooled to around 50 ° C with stirring with a homomixer (made by Tokushu Kika Kogyo Co., Ltd.), and tempered at 35-40 ° C for 48 hours. An oil-in-water emulsion oil / fat composition (hereinafter, referred to as an emulsion oil / fat composition) was obtained.

Next, a sponge cake was prepared with the following composition.

Wheat flour (soft flour) 2 kg Sugar 2.2 kg Whole egg 3 kg Baking powder 20 g Powdered maltose 400 g Emulsified oil composition 300 g Salt 4 g Sodium citrate (anhydrous equivalent) 2 g Of the above composition, whole egg, sugar, powdered maltose, emulsified oil composition In a 30-coat mixer bowl, mix with a wire whipper at low speed for 2 minutes, then add flour,
Baking powder, salt, and sodium citrate were screened and added, mixed at low speed for 30 seconds, and whipped at high speed to give a dough specific gravity of 0.46. This sponge cake dough was baked in an oven at 170 ° C. for 35 minutes to obtain a sponge cake.

Example 2 In Example 1, instead of "Poem H-100", "Emulge MS" (manufactured by Riken Vitamin Co., Ltd., monostearin content about 70%, monopalmitin content about 30%, residual fatty acid salt)
A sponge cake was obtained in the same manner as in Example 1 except that 0.03%) was used.

Example 3 In Example 1, propylene glycol ester of saturated fatty acid “Rikemar PB-100” in place of “Rikemar PS-100” [manufactured by Riken Vitamin Co., Ltd., stearin (C18) content in constituent fatty acids: about 5%, behenate (C20) content approx.
95%] was used to obtain a sponge cake in the same manner as in Example 1.

Example 4 In Example 1, 2.5 parts of "Likemar PB-100" and "Likemar PS-" were used instead of 5 parts of "Likemar PS-100".
A sponge cake was obtained in the same manner as in Example 1 except that 2.5 parts of "100" was used.

Example 5 In Example 1, monoglyceride citric acid “K-3
Diacetyl tartaric acid monoglyceride "W" instead of "0"
-10 "(manufactured by Riken Vitamin Co., Ltd.) was used to obtain a sponge cake in the same manner as in Example 1.

Example 6 In Example 1, monoglyceride citric acid “K-3
Instead of "0", succinic acid monoglyceride "B-10"
A sponge cake was obtained in the same manner as in Example 1 except that Riken Vitamin Co., Ltd. was used.

Example 7 In Example 1, monoglyceride citric acid “K-3
A sponge cake was obtained in the same manner as in Example 1 except that lactic acid monoglyceride "L-10" (manufactured by Riken Vitamin Co., Ltd.) was used instead of "0".

Example 8 A sponge cake was obtained in the same manner as in Example 1 except that 0.05 part of sodium citrate was further added.

Example 9 In Example 1, sucrose fatty acid ester “S-1170”
A sponge cake was obtained in the same manner as in Example 1 except that sucrose fatty acid ester "S-970" was used instead of.

Example 10 In Example 1, sucrose fatty acid ester “S-1170”
A sponge cake was obtained in the same manner as in Example 1 except that sucrose fatty acid ester "S-1570" was used instead of.

Example 11 "Poem H-100" 2.9 parts, "Riquemar PS-100" 1
Parts, 1 part of "Riquemar PB-100" and 0.8 parts of "K-30" were dissolved in 21.8 parts of salad oil to obtain an oil phase.

On the other hand, 4.3 parts of "Poem H-100", "Rikemar PS-10"
0 "1.5 parts," Rikemar PB-100 "1.5 parts," K-30 "1.
2 parts, "S-1170" 2.3 parts, water 18.7 parts, sorbitol 40
Parts, liquid sugar 3 parts and sodium citrate 0.05 parts were added and dissolved to obtain an aqueous phase.

The aqueous phase and the oil phase were mixed at about 75 ° C, cooled to about 50 ° C with stirring with a homomixer, and tempered at 35 ° C for 48 hours to obtain an emulsified oil / fat composition. After that, a sponge cake was obtained in the same manner as in Example 1.

Example 12 A sponge cake was obtained in the same manner as in Example 1 except that potassium citrate was used instead of sodium citrate.

Example 13 Corn oil 944 g Water 50 g Sodium citrate (anhydrous equivalent) 3 g Polyglycerin condensed ricinoleic acid ester (CR-31
0) 3g Of the above formulation, dissolve sodium citrate in water and add polyglycerin condensed ricinoleic acid ester at 60 ° C.
Is gradually added to the one dissolved in corn oil with a homomixer (made by Tokushu Kika Kogyo Co., Ltd.) with stirring to emulsify, and the mixture is cooled with stirring to have an emulsion particle size of 0.5 to 4 μm water-in-oil type. An oil and fat composition was obtained. Using this emulsion, a sponge cake was prepared with the following composition.

Wheat flour (soft flour) 2 kg Sugar (white sugar) 2 kg Whole egg 2.8 kg Baking powder 30 g Powdered maltose 300 g Emulsified oil and fat composition (the same as in Example 1) 240 g Water-in-oil emulsion 400 g Of the above formulations, whole egg and sugar , Powder maltose, emulsified oil / fat composition, water-in-oil type oil / fat composition are put in a 30-coat bowl, mixed with a wire whip at low speed for 2 minutes, added with flour and baking powder after sieving, and mixed at low speed for 30 seconds. Then, it was whipped at a higher speed to make the dough specific gravity 0.45. This sponge cake dough was baked in an oven at 170 ° C. for 35 minutes to obtain a sponge cake.

Example 14 The same as Example 13 except that 3 g of sucrose fatty acid di- and tristearate (Mitsubishi Kasei Foods Co., Ltd.) "S-170" was used in place of the polyglycerin condensed ricinolenic acid ester. I got a sponge cake.

Example 15 A sponge was prepared in the same manner as in Example 13 except that 3 g of sucrose fatty acid gistristearate (Mitsubishi Kasei Foods Co., Ltd.) “ER-190” was used in place of the polyglycerin condensed ricinolenic acid ester. Got a cake

Example 16 A sponge was prepared in the same manner as in Example 13 except that 3 g of decaglycerin oleic acid decaester (Sakamoto Yakuhin Kogyo Co., Ltd.) “DAO-750” was used in place of the polyglycerin condensed ricinolenic acid ester. Got a cake

Example 17 A sponge cake was prepared in the same manner as in Example 13 except that tetraglycerin stearin pentaester (Sakamoto Yakuhin Kogyo Co., Ltd.) “PS-310” 3 g was used in place of the polyglycerin condensed ricinolenic acid ester in Example 13. Got

Example 18 A sponge was prepared in the same manner as in Example 13 except that 3 g of tetraglycine oleic acid pentaester (Sakamoto Yakuhin Kogyo Co., Ltd.) “PO-310” was used in place of the polyglycerin condensed ricinolenic acid ester. Got a cake

Example 19 A sponge was prepared in the same manner as in Example 13 except that hexaglycerin stearic acid pentaester (Sakamoto Yakuhin Kogyo Co., Ltd.) “PS-500” 3 g was used in place of the polyglycerin condensed ricinolenic acid ester. Got a cake

Comparative Example 1 A sponge cake was obtained in the same manner as in Example 1 except that sodium citrate was not added.

Comparative Example 2 Wheat flour (soft flour) 2 kg Sugar (white sugar) 2 kg Whole egg 2.8 kg Baking powder 30 g Powdered maltose 300 g Foaming emulsified oil and fat 240 g (Kao's "HILOFUTY") ) Sodium citrate (anhydrous equivalent) 3g Of the above composition, whole egg, sugar, maltose powder, foaming property
Put emulsified oil in 30 coat bowl and wire whip
Mix at low speed for 2 minutes, then flour, baking
Add sodium udacitrate after sieving at low speed
Mix for 30 seconds and whipped at a higher speed to increase the specific gravity of the dough.
It was set to 0.45. This sponge cake dough is orb at 170 ℃
It was baked for 35 minutes to obtain a sponge cake.

The appearance and texture of the sponge cake obtained as described above were evaluated. The results are shown in Table 1.

[Operation / Effect] As is clear from Table 1, the cake dough containing the emulsified oil / fat composition of the present invention and citrate has a large specific volume,
It is possible to provide cakes that are soft, have a rough texture, and have a pleasant taste.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Saburo Kaneko 1-3-12 Moto-Akasaka, Minato-ku, Tokyo Kanebuchika Gaku Kogyo Co., Ltd. (72) Inventor Mako Kotani 1-3, Moto-Akasaka, Minato-ku, Tokyo No. 12 Kanebuchi Kagaku Kogyo Co., Ltd.

Claims (3)

[Claims] 1. A monoglyceride of saturated fatty acid having 16 to 18 carbon atoms 5 to 10 parts by weight, sucrose fatty acid ester 0.1 to 3 parts by weight, propylene glycol ester of saturated fatty acid having 16 to 20 carbon atoms 3 to 8 parts by weight, organic Acid glycerin fatty acid ester 1 to 4 parts by weight, edible oils and fats 10 to 40 parts by weight, and a polyhydric alcohol aqueous solution 40 to 80 parts by weight containing an oil-in-water type emulsion oil and fat composition and citrate Cake dough to be. 2. The citrate is one or more selected from the group consisting of lithium citrate, potassium citrate, sodium citrate, magnesium citrate, calcium citrate and iron citrate. Cake dough. 3. The cake dough according to claim 1, which further contains a polyglycerin fatty acid ester.