CN112839519A - Oil-in-water type emulsion composition for foaming cake dough - Google Patents
Oil-in-water type emulsion composition for foaming cake dough Download PDFInfo
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- CN112839519A CN112839519A CN201980066026.7A CN201980066026A CN112839519A CN 112839519 A CN112839519 A CN 112839519A CN 201980066026 A CN201980066026 A CN 201980066026A CN 112839519 A CN112839519 A CN 112839519A
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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
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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
- 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
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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
- 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
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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
- 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
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- 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
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- 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
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- 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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- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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- Health & Medical Sciences (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present invention relates to an oil-in-water type emulsion composition for cake dough foaming, which comprises: (A) a monoacylglycerol containing a saturated fatty acid as a constituent fatty acid, (B) a sugar alcohol having 6 or more carbon atoms, (C) a sucrose fatty acid ester, and (D) water, wherein the content of the component (B) is 20 to 65% by mass, the content of the component (D) is 10 to 30% by mass, the ratio of the content of the component (C) to the content of the component (A) is 0.45 to 1.5 by mass, and the content of the oil or fat is 2.0% by mass or less.
Description
Technical Field
The present invention relates to an oil-in-water emulsion composition for cake dough foaming.
Background
The cake is produced by preparing cake dough from flour, eggs, sugar, oil and fat, and baking the cake dough. Cake products generally have a large specific volume and are preferred for their soft texture. In order to achieve such a texture, it is important that the cake dough is sufficiently foamed, and in general, eggs which can wrap a large amount of air exert the effect.
On the other hand, it is known that: in order to further improve specific volume and texture, a technique of further mixing a foaming emulsion composition into the cake dough is known. As the emulsion composition, a composition containing a fatty acid monoglyceride as a main component is widely used.
Fatty acid monoglycerides (monoacylglycerols) have high foaming power and high ability to maintain foaming power in the state of α crystals (α gels), but have a significantly reduced foaming power and the like after transition to β crystals (β gels). In order to maintain the state of α -gel of monoacylglycerol, a foaming agent composed of an emulsion composition containing monoacylglycerol and sorbitol has been proposed (for example, see patent documents 1 to 3).
[ Prior art documents ]
[ patent document ]
[ patent document 1] Japanese patent application laid-open No. 57-22640
[ patent document 2] Japanese patent application laid-open No. 2002-247952
[ patent document 3] Japanese patent application laid-open No. 2004-329156
Disclosure of Invention
The invention provides an oil-in-water type emulsified composition for foaming cake dough, which comprises: (A) specifically disclosed is a cosmetic composition containing a monoacylglycerol (hereinafter also referred to as a "saturated monoacylglycerol", "component (A)"), (B) a sugar alcohol having 6 or more carbon atoms (hereinafter also referred to as a "component (B)"), (C) a sucrose fatty acid ester (hereinafter also referred to as a "component (C)"), and (D) water (hereinafter also referred to as a "component (D)"), wherein the content of the component (B) is 20-65% by mass, the content of the component (D) is 10-30% by mass, the ratio of the content of the component (C) to the content of the component (A) is 0.45-1.5% by mass, and the content of an oil or fat is 2.0% by mass or less.
Detailed Description
The foaming agents disclosed in patent documents 1 to 3 have a large water content, and a larger amount of the foaming agent must be added to sufficiently foam the cake dough. In addition, for these foaming agents, a corresponding time is required in order to allow the added foaming agent to spread throughout the dough and to allow the dough to foam sufficiently.
In the emulsion composition, temperature conditions and the like affect emulsion stability, and separation of constituent components, change in phase state, and discoloration tend to occur during storage. If the emulsified state or phase state collapses, foaming is greatly reduced. Therefore, a foaming agent composed of an emulsion composition is required to have a characteristic capable of stably exhibiting a foaming action for a long period of time.
The present inventors have made intensive studies in view of the above circumstances. As a result, they found that: an oil-in-water type emulsion composition which contains a specific amount of monoacylglycerol containing a saturated fatty acid as a constituent fatty acid and an oil phase in which the content of fats and oils is suppressed as a dispersed phase, and which contains a specific amount of a sugar alcohol having a specific carbon number in combination with a sucrose fatty acid ester and water as a continuous phase, is excellent in long-term storage stability, can stably exhibit a foaming action on cake dough for a long term, rapidly foams at the time of producing cake dough, and has good spreadability of baked cake and a good texture in dissolving in the mouth.
The present invention has been completed based on these findings.
The present invention relates to an oil-in-water emulsion composition for cake dough foaming, which can stably exhibit an excellent foaming action on cake dough for a long period of time, does not change its appearance even when stored for a long period of time, is stable in an emulsified state, can quickly foam when producing cake dough, and has a good spreadability of baked cake and a good texture of dissolving in the mouth.
The oil-in-water emulsion composition for foaming cake dough of the present invention can maintain an excellent foaming action on cake dough stably for a long period of time, does not change its appearance even when stored for a long period of time, is stable in an emulsified state, can foam rapidly when producing cake dough, and gives a cake having good loosening properties and a good texture in terms of dissolving in the mouth. In addition, the cake of the present invention has good loosening property and good taste in mouth.
The above features and other features and advantages of the present invention will become more apparent from the following description.
The oil-in-water type emulsion composition for cake dough foaming of the present invention (hereinafter, may be simply referred to as "the emulsion composition of the present invention") will be described in preferred embodiments below.
The component (a) (saturated monoacylglycerol) contained in the emulsion composition of the present invention is a monoester compound having the following structure: a structure in which any one of 3 hydroxyl groups of glycerol is bonded to a carboxyl group of a saturated fatty acid by an ester bond. The hydroxyl group of glycerol to which the saturated fatty acid is bonded may be in the α -position or β -position, and is preferably in the α -position.
The type of the saturated fatty acid is not particularly limited, and from the viewpoint of improving the foaming property of the composition in the initial period and after long-term storage, the composition preferably contains 1 or 2 or more selected from myristic acid (C14: 0), palmitic acid (C16: 0), stearic acid (C18: 0), and arachidic acid (C20: 0), and more preferably contains palmitic acid and stearic acid. The ratio of stearic acid in the constituent fatty acids of the component (a) is preferably 40% by mass or more, and more preferably 50% by mass or more. As the component (A), 1 or 2 or more kinds of saturated monoacylglycerols can be used.
The content of the component (a) in the emulsion composition of the present invention is preferably 2.0 to 10% by mass, more preferably 3.0 to 9.5% by mass, and even more preferably 5.0 to 9.0% by mass, from the viewpoint of improving the foaming properties of the composition in the initial stage and after long-term storage.
Component (a) constitutes the oil phase of the emulsion composition of the present invention.
The component (B) (sugar alcohol having 6 or more carbon atoms) contained in the emulsion composition of the present invention is a sugar obtained by reducing a carbonyl group of aldose or ketose. Specific examples of the component (B) include: sorbitol, xylitol, erythritol, maltitol, mannitol, reduced maltose, isomalt, and lactitol, and among them, sorbitol or maltitol is preferable, and sorbitol is more preferable. As the component (B), 1 or 2 or more types of sugar alcohols having 6 or more carbon atoms can be used.
The content of the component (B) in the emulsion composition of the present invention is 20 to 65% by mass, and is preferably 20 to 55% by mass, more preferably 22 to 50% by mass, and even more preferably 25 to 45% by mass, from the viewpoint of improving the foaming property of the composition in the initial stage and after long-term storage.
Component (B) constitutes the aqueous phase of the emulsion composition of the present invention.
The component (C) (sucrose fatty acid ester) contained in the emulsion 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 be present as an aqueous phase component. The proportion of the component (C) in the form of a fatty acid monoester in the total components (C) contained in the emulsion composition of the present invention is preferably 30 to 90% by mass, more preferably 40 to 85% by mass, and still more preferably 50 to 80% by mass. Examples of the fatty acid constituting the sucrose fatty acid ester include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, erucic acid, and the like, and among these, saturated fatty acids are more preferable. The component (C) used in the present invention preferably contains sucrose stearate (the ratio of sucrose stearate in the component (C) is preferably 50% by mass or more). As the component (C), 1 or 2 or more of sucrose fatty acid esters can be used.
The content of the component (C) in the emulsion composition of the present invention is preferably 1.0 to 10% by mass, more preferably 2.0 to 8.0% by mass, and even more preferably 4.0 to 6.0% by mass, from the viewpoint of improving the foaming properties of the composition in the initial stage and after long-term storage.
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, or 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 or the like constitutes the component (D).
The content of the component (D) in the emulsion composition of the present invention is 10 to 30% by mass. The content of the component (D) in the emulsion composition of the present invention is preferably 15 to 29% by mass, more preferably 20 to 28% by mass, from the viewpoint of improving the foaming property of the composition in the initial stage and after long-term storage.
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 can improve storage stability even when the content of the component (D) is suppressed within the above-described specific range, and can stably exhibit an excellent foaming action over a long period of time. In addition, since the relative amount of the other components is increased by suppressing the content of the component (D) within the above specific range, the amount of the emulsion composition to be used for cake dough can be suppressed. In addition, by suppressing the content of the component (D) within the above-specified range, the emulsified composition can be rapidly and uniformly diffused throughout the cake dough, and the cake dough can be more rapidly and sufficiently foamed.
The emulsion composition of the present invention may contain (E) glycerin (hereinafter, also referred to as "component (E)"). When the component (E) is contained in the emulsion composition of the present invention, the content of the component (E) in the emulsion composition is preferably 0 to 40% by mass, more preferably 3.0 to 35% by mass, and even more preferably 7.0 to 30% by mass, from the viewpoint of improving the foaming property of the composition in the initial stage and after long-term storage.
Component (E) constitutes the aqueous phase of the emulsion composition of the present invention.
The emulsion composition of the present invention may contain (F) an oil or fat (hereinafter, also referred to as "component (F)"). Even when the component (F) is contained in the emulsion composition of the present invention, the content of the component (F) in the emulsion composition is 2.0 mass% or less. The component (F) may be contained in, for example, edible animal oils and fats or edible plant oils and fats, or may be contained in preparations of other raw materials.
In the present invention, the component (F) is triacylglycerol or diacylglycerol, and monoacylglycerol is not included in the meaning of the "fat or oil".
When the emulsion composition of the present invention contains the component (F), the content of the component (F) in the emulsion composition is preferably 1.0% by mass or less, more preferably 0.60% by mass or less, and further preferably 0.30% by mass or less, from the viewpoint of improving the foaming property of the composition in the initial stage and after long-term storage.
Component (F) constitutes the oil phase of the emulsion composition of the present invention.
In the emulsion composition of the present invention, 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. The ratio of the content of the component (C) to the content of the component (a) is preferably 0.45 to 1.3, more preferably 0.50 to 1.0, and even more preferably 0.55 to 0.80, from the viewpoint of improving foamability of the composition in the initial stage and after long-term storage, and from the viewpoint of improving looseness and improving mouth-feel when the cake is eaten after baking.
In the emulsion composition of the present invention, the total content of the component (B) and the component (E) is preferably 40 to 70% by mass, and the total content of the component (B) and the component (E) is more preferably 42 to 65% by mass, even more preferably 44 to 60% by mass, and particularly preferably 46 to 55% by mass, from the viewpoint of improving the foaming property of the composition in the initial period and after long-term storage.
In the case where the emulsion composition of the present invention contains the component (E), the ratio of the content of the component (E) to the content of the component (B) (content of the component (E)/content of the component (B), mass ratio) in the emulsion composition is preferably 0.10 to 1.0, more preferably 0.15 to 0.95, and still more preferably 0.20 to 0.90, from the viewpoint of improving the foaming property of the composition in the initial stage and after long-term storage.
The emulsion composition of the present invention preferably further contains (G) a 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 lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, and erucic acid are exemplified, and among these, saturated fatty acids are more preferable. Component (G) preferably comprises propylene glycol fatty acid monoester, and of these, propylene glycol behenate is preferably comprised. As the component (G), 1 or 2 or more kinds of propylene glycol fatty acid esters can be used.
The content of the component (G) in the emulsion composition of the present invention is preferably 1.5 to 5.5% by mass, more preferably 2.0 to 5.5% by mass, and even more preferably 3.0 to 5.4% by mass, from the viewpoint of improving the foaming properties of the composition in the initial period and after long-term storage.
Component (G) constitutes the oil phase of the emulsion composition of the present invention.
The emulsion composition of the present invention preferably further contains (H) a 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 any of a saturated fatty acid and an unsaturated fatty acid, and is preferably a fatty acid having 16 to 24 carbon atoms, more preferably a fatty acid having 18 to 22 carbon atoms, and still more preferably a fatty acid having 20 to 22 carbon atoms. Component (H) preferably comprises behenic acid. As the component (H), 1 or 2 or more kinds of fatty acids can be used.
The content of the component (H) in the emulsion composition of the present invention is preferably 0.10 to 1.0% by mass, more preferably 0.15 to 0.80% by mass, and even more preferably 0.20 to 0.60% by mass, from the viewpoint of improving the foaming property of the composition in the initial stage and after long-term storage.
The emulsion composition of the present invention preferably further contains (I) a sorbitan fatty acid ester (hereinafter, also referred to as "component (I)"). The fatty acid constituting the component (I) is not particularly limited, and examples thereof include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, and erucic acid. Among them, saturated fatty acids are preferably contained. The fatty acid constituting the component (I) more preferably contains stearic acid. The component (I) is preferably in the form of a sorbitan fatty acid monoester, a sorbitan fatty acid diester, or a sorbitan fatty acid triester. As the component (I), 1 or 2 or more types of sorbitan fatty acid esters can be used.
The content of the component (I) in the emulsion composition of the present invention is preferably 0.5 to 5.0% by mass, more preferably 1.0 to 4.0% by mass, and even more preferably 1.5 to 3.5% by mass, from the viewpoint of improving the foaming properties of the composition in the initial stage and after long-term storage.
Component (I) constitutes the oil phase of the emulsion composition of the present invention.
The emulsion composition of the present invention also preferably contains (J) a phospholipid (hereinafter, also referred to as "component (J)"). Examples of the component (J) include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and the like, or enzyme-treated products thereof. As the component (J), natural lecithin such as soybean lecithin or egg yolk lecithin, or an enzyme-decomposed product thereof may also be used. In addition, as the component (J), a phospholipid complex (for example, a complex of phospholipid and protein) may be used. As the component (J), 1 or 2 or more kinds of phospholipids can be used.
The content of the component (J) in the emulsion composition of the present invention is preferably 0 to 1.0% by mass, more preferably 0.05 to 0.80% by mass, and even more preferably 0.10 to 0.50% by mass, from the viewpoint of improving the foaming properties of the composition in the initial stage and after long-term storage.
Component (J) constitutes the oil phase of the emulsion composition of the present invention.
The emulsion composition of the present invention preferably further contains (K) a lower alcohol (hereinafter, also referred to as "component (K)"). As the component (K), ethanol is preferable.
The content of the component (K) in the emulsion composition of the present invention is preferably 0 to 10% by mass, more preferably 1.0 to 8.0% by mass, and even more preferably 2.0 to 7.0% by mass, from the viewpoint of facilitating the production of an emulsion.
Component (K) constitutes the aqueous phase of the emulsion composition of the present invention.
The emulsion composition of the present invention may contain various additives in addition to the above components within a range not impairing the effects of the present invention. Examples of additives include: liquid carriers, oily carriers, stabilizers, wetting agents, emulsifiers, binders, isotonic agents, disintegrating agents, lubricants, extenders, surfactants, dispersants, suspending agents, diluents, tonicity adjusting agents, pH adjusting agents, preservatives, antioxidants, colorants, ultraviolet absorbers, humectants, tackifiers, gloss agents, buffers, preservatives, flavors, fragrances, film coating agents, deodorizing agents, antibacterial agents, and the like.
The emulsion composition of the present invention can be obtained by, for example, emulsifying and mixing an oil or fat composition containing an oil-phase component and an aqueous solution containing an aqueous-phase component by a conventional method. For example, a fat composition containing the components of the oil phase is heated to about 80 ℃ and stirred, and an aqueous solution containing the components of the aqueous phase is heated to about 80 ℃ and stirred. Then, the oil or fat composition is added to the aqueous solution and stirred to emulsify and disperse the oil or fat composition in the aqueous solution, thereby obtaining the desired oil-in-water type emulsion composition. From the viewpoint of improving the emulsion stability of the emulsion composition of the present invention, the ratio of the aqueous solution to the oil or fat composition is preferably 2.0 or more, and more preferably 4.0 to 15 in terms of a mass ratio (aqueous solution/oil or fat composition).
The oil-in-water emulsion composition of the present invention is used for the manufacture of cake products. Examples of the cake products include sponge cake, butter cake, chiffon cake, cake roll, swiss roll, snow cake, rice cake, pound cake, cheese cake, snack cake, and steamed cake.
The cake of the present invention is manufactured by baking a cake dough containing the emulsified composition of the present invention. For the cake dough, it can be prepared by a usual method except adding the emulsifying composition of the present invention. For example, it can be obtained by mixing at least cereal flour, egg, saccharide, and the emulsion composition of the present invention. From the viewpoint of obtaining good texture and flavor, the cake of the present invention is preferably produced by the following method: at least cereal flour, 50 to 300 parts by mass of egg, 20 to 250 parts by mass of saccharide, and 3 to 100 parts by mass of the emulsifier of the present invention are mixed with 100 parts by mass of the cereal flour to prepare a cake dough containing gas, and the cake dough is baked to produce a cake. More preferably, the production is carried out by the following method: a cake is produced by baking a cake dough containing gas by mixing 80 to 250 parts by mass of an egg, 50 to 180 parts by mass of a saccharide and 5 to 50 parts by mass of the emulsion composition of the present invention with 100 parts by mass of a cereal flour.
The cereal flour is not particularly limited, and examples thereof include flour, rice flour, barley flour, rye flour, corn flour, tare flour, and the like, and among them, flour is preferably used.
The egg may be an egg, an ostrich egg, a duck egg, or the like, and among these, an egg is preferably used. The egg is a protein and/or an egg yolk.
The processing form of the egg to be used is not particularly limited, and raw egg, frozen egg, powdered egg, sugared egg, sterilized egg, etc. can be used, and among them, sterilized egg can be preferably used.
The cake dough may further contain conventional additives such as milk powder, baking powder, granulated sugar, edible oil, and spice, which are mixed in the cake dough.
The baking method is not particularly limited, and generally, the baking is performed by putting the cake dough into a desired mold (a square tube such as a cylinder, a triangular tube, or a rectangular tube) and baking (heating) the cake dough in an oven or the like.
The present invention further discloses the following oil-in-water emulsion composition, cake, and method for producing cake.
＜1＞
An oil-in-water type emulsified composition for cake dough foaming, wherein,
comprises the following components:
(A) monoacylglycerols having saturated fatty acids as constituent fatty acids,
(B) A sugar alcohol having 6 or more carbon atoms,
(C) Sucrose fatty acid ester, and
(D) the amount of water is controlled by the amount of 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, and still more preferably 25 to 45% by mass;
the water content is 10 to 30 mass%, preferably 15 to 29 mass%, more preferably 20 to 28 mass%;
a ratio of the content of the sucrose fatty acid ester to the content of monoacylglycerol containing saturated fatty acid as a constituent fatty acid is 0.45 to 1.5, preferably 0.45 to 1.3, more preferably 0.50 to 1.0, and further preferably 0.55 to 0.80 in terms of mass ratio;
the content of the fat or oil is 2.0% by mass or less, preferably 1.0% by mass or less, more preferably 0.60% by mass or less, and still more preferably 0.30% by mass or less.
＜2＞
The oil-in-water type emulsion composition for cake dough foaming according to the above < 1 >, wherein,
comprises (E) a glycerin component having a glycerin component,
the total amount of the content of the sugar alcohol having 6 or more carbon atoms and the content of the glycerin is 40% by mass or more, preferably 42% by mass or more, more preferably 44% by mass or more, and further preferably 46% by mass or more, and the ratio of the content of the 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 0.20 or more in terms of a mass ratio.
＜3＞
The oil-in-water type emulsion composition for foaming cake dough according to the above-mentioned item < 1 > or < 2 >, wherein,
comprises (E) a glycerin component having a glycerin component,
the total amount of the sugar alcohol having 6 or more carbon atoms and the glycerin is 70% by mass or less, preferably 65% by mass or less, more preferably 60% by mass or less, and still more preferably 55% by mass or less,
the ratio of the content of glycerin to the content of sugar alcohol having 6 or more carbon atoms is 1 or less, preferably 0.95 or less, and more preferably 0.90 or less in mass ratio.
＜4＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 3 >, wherein,
comprises (E) a glycerin component having a glycerin component,
the total amount of the sugar alcohol having 6 or more carbon atoms and the glycerin is 40 to 70% by mass, preferably 42 to 65% by mass, more preferably 44 to 60% by mass, and still more preferably 46 to 55% by mass,
the ratio of the content of glycerin to the content of sugar alcohol having 6 or more carbon atoms is 0.1 to 1, preferably 0.15 to 0.95, and more preferably 0.20 to 0.90 in terms of mass ratio.
＜5＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 4 >, wherein,
the saturated fatty acid as the constituent fatty acid of the monoacylglycerol is 1 or 2 or more selected from myristic acid, palmitic acid, stearic acid, and eicosanoic acid, preferably palmitic acid and stearic acid, and more preferably palmitic acid or stearic acid.
＜6＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 5 >, wherein,
the content of the monoacylglycerol containing a saturated fatty acid as a constituent fatty acid in the emulsion composition is preferably 2.0% by mass or more, more preferably 3.0% by mass or more, and still more preferably 5.0% by mass or more.
＜7＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 6 >, wherein,
the content of the monoacylglycerol containing 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 still more preferably 9.0% by mass or less.
＜8＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 7 >, wherein,
the content of the monoacylglycerol containing a saturated fatty acid as a constituent fatty acid in the emulsion composition is preferably 2.0 to 10% by mass, more preferably 3.0 to 9.5% by mass, and still more preferably 5.0 to 9.0% by mass.
＜9＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 8 >, wherein,
the sugar alcohol is preferably 1 or 2 or more selected from sorbitol, xylitol, erythritol, maltitol, and propylene glycol, more preferably sorbitol or maltitol, and still more preferably sorbitol.
＜10＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 9 >, wherein,
the sucrose fatty acid ester preferably contains sucrose fatty acid ester in an amount of 30 to 90% by mass of monoester, more preferably 40 to 85% by mass, and still more preferably 50 to 80% by mass.
＜11＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 10 >, wherein,
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 of these, and even more preferably stearic acid.
＜12＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 11 >, wherein,
the content of the sucrose fatty acid ester in the emulsion composition is preferably 1.0% by mass or more, more preferably 2.0% by mass or more, and still more preferably 4.0% by mass or more.
＜13＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 12 >, wherein,
the content of the sucrose fatty acid ester in the emulsion composition is preferably 10% by mass or less, more preferably 8.0% by mass or less, and still more preferably 6.0% by mass or less.
＜14＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 13 >, wherein,
the content of the sucrose fatty acid ester in the emulsion composition is preferably 1.0 to 10% by mass, more preferably 2.0 to 8.0% by mass, and still more preferably 4.0 to 6.0% by mass.
＜15＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 14 >, wherein,
the content of glycerin in the emulsion composition is preferably 0% by mass or more, more preferably 3.0% by mass or more, and further preferably 7.0% by mass or more.
＜16＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 15 >, wherein,
the content of glycerin in the emulsion composition is preferably 40% by mass or less, more preferably 35% by mass or less, and still more preferably 30% by mass or less.
＜17＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 16 >, wherein,
the content of glycerin in the emulsion composition is preferably 0 to 40% by mass, more preferably 3.0 to 35% by mass, and still more preferably 7.0 to 30% by mass.
＜18＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 17 >, wherein,
the oil and fat is animal oil and fat, or vegetable oil and fat.
＜19＞
The oil-in-water type emulsion composition for cake dough foaming according to the above < 18 >, wherein,
the vegetable oil and fat is selected from soybean oil, olive oil, safflower oil, corn oil, rapeseed oil, cottonseed oil, classified oil thereof, ester exchange oil, and hydrogenated oil, and contains 1 or more than 2 kinds of vegetable oils and fats.
＜20＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 19 >, wherein,
the emulsion composition contains (G) a propylene glycol fatty acid ester,
the content of the propylene glycol fatty acid ester is 1.5% by mass or more, preferably 2.0% by mass or more, and more preferably 3.0% by mass or more.
＜21＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 20 >, wherein,
the emulsion composition contains (G) a propylene glycol fatty acid ester,
the content of the propylene glycol fatty acid ester is 5.5% by mass or less, preferably 5.4% by mass or less.
＜22＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 21 >, wherein,
the emulsion composition contains (G) a propylene glycol fatty acid ester,
the content of the propylene glycol fatty acid ester is 1.5 to 5.5% by mass, preferably 2.0 to 5.5% by mass, and more preferably 3.0 to 5.4% by mass.
＜23＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 20 > to < 22 >, wherein,
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 a saturated fatty acid, and even more preferably behenic acid.
＜24＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 23 >, wherein,
the above-mentioned emulsion composition contains (H) a fatty acid,
the content of the fatty acid is 0.10% by mass or more, preferably 0.15% by mass or more, and more preferably 0.20% by mass or more.
＜25＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 24 >, wherein,
the above-mentioned emulsion composition contains (H) a fatty acid,
the content of the fatty acid is 1.0% by mass or less, preferably 0.80% by mass or less, and more preferably 0.60% by mass or less.
＜26＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 25 >, wherein,
the above-mentioned emulsion composition contains (H) a fatty acid,
the content of the fatty acid is 0.10 to 1.0% by mass, preferably 0.15 to 0.80% by mass, and more preferably 0.20 to 0.60% by mass.
＜27＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 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 still more preferably a fatty acid having 20 to 22 carbon atoms.
＜28＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 27 >, wherein,
the emulsion composition contains (I) a sorbitan fatty acid ester,
the content of the sorbitan fatty acid ester is 0.5% by mass or more, preferably 1.0% by mass or more, and more preferably 1.5% by mass or more.
＜29＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 28 >, wherein,
the emulsion composition contains (I) a sorbitan fatty acid ester,
the content of the sorbitan fatty acid ester is 5.0% by mass or less, preferably 4.0% by mass or less, and more preferably 3.5% by mass or less.
＜30＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 29 >, wherein,
the emulsion composition contains (I) a sorbitan fatty acid ester,
the content of the sorbitan fatty acid ester is 0.5 to 5.0% by mass, preferably 1.0 to 4.0% by mass, and more preferably 1.5 to 3.5% by mass.
＜31＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above-mentioned items < 28 > to < 30 >, wherein,
the fatty acid constituting the sorbitan fatty acid ester is preferably lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, or erucic acid, more preferably a saturated fatty acid, and even more preferably stearic acid.
＜32＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 31 >, wherein,
the above-mentioned emulsified composition contains (J) a phospholipid,
the content of the phospholipid is 0 mass% or more, preferably 0.05 mass% or more, and more preferably 0.10 mass% or more.
＜33＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 32 >, wherein,
the above-mentioned emulsified composition contains (J) a phospholipid,
the content of the phospholipid is 1.0% by mass or less, preferably 0.80% by mass or less, and more preferably 0.50% by mass or less.
＜34＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 33 >, wherein,
the above-mentioned emulsified composition contains (J) a phospholipid,
the content of the phospholipid is 0 to 1.0 mass%, preferably 0.05 to 0.80 mass%, and more preferably 0.10 to 0.50 mass%.
＜35＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 34 >, wherein,
the above-mentioned emulsified composition contains (K) a lower alcohol,
the content of the lower alcohol is 0 mass% or more, preferably 1.0 mass% or more, and more preferably 2.0 mass% or more.
＜36＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 35 >, wherein,
the above-mentioned emulsified composition contains (K) a lower alcohol,
the content of the lower alcohol is 10% by mass or less, preferably 8.0% by mass or less, and more preferably 7.0% by mass or less.
＜37＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 36 >, wherein,
the above-mentioned emulsified composition contains (K) a lower alcohol,
the lower alcohol is contained in an amount of 0 to 10% by mass, preferably 1.0 to 8.0% by mass, and more preferably 2.0 to 7.0% by mass.
＜38＞
The oil-in-water type emulsion composition for foaming cake dough according to any one of the above items < 35 > to < 37 >, wherein,
the lower alcohol is preferably ethanol.
＜39＞
A cake obtained by baking a cake dough comprising the oil-in-water emulsion composition for foaming cake dough according to any one of the above items < 1 > to < 38 >.
＜40＞
A method for producing a cake, wherein,
the method comprises the following steps: a step of mixing the oil-in-water type emulsion composition for foaming a cake dough described in any one of the above items < 1 > to < 38 > into a dough to prepare a cake dough, and baking the cake dough.
＜41＞
The method of producing a cake according to the above < 40 >, wherein,
the cake dough is obtained by mixing at least flour with 50 to 300 parts by mass of egg, 20 to 250 parts by mass of saccharide, and 3 to 100 parts by mass of the oil-in-water emulsion composition for cake dough foaming described in any one of the above items < 1 > to < 38 > with respect to 100 parts by mass of the flour, and preferably by mixing 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 oil-in-water emulsion composition for cake dough foaming described in any one of the above items < 1 > to < 38 > with respect to 100 parts by mass of the flour.
[ examples ]
The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.
[ preparation example 1: preparation of oil-in-water emulsion composition
Saturated monoacylglycerol (trade name: EXCEL VS-95, glycerol monostearate, manufactured by Kao corporation), sorbitan fatty acid ester (trade name: Emasol S-10VHL, sorbitan monostearate, manufactured by Kao corporation, or Emasol S-30V, sorbitan tristearate, manufactured by Kao corporation), propylene glycol fatty acid ester (trade name: Grinstead PGMB, propylene glycol monobehenate, manufactured by Danisco corporation), fatty acid (trade name: Lunac BA, manufactured by Wako corporation), lecithin (trade name: Yelkin TS, soybean lecithin, manufactured by ADM), polyoxyethylene sorbitan fatty acid ester (trade name: Emasol S-120V, manufactured by Kao corporation), and rapeseed oil (trade name: rapeseed oil, manufactured by Nisshin Oillio Group Co., Ltd.), the oil and fat compositions for forming an oil phase were prepared by mixing at the ratios shown in table 1 below, heating to 80 ℃, and dissolving with stirring.
The numerical values of the components shown in the upper column of table 1 represent the mass% of the total of the oil-phase component and the water-phase component, which is 100 mass%.
Sucrose fatty acid Ester (trade name: Ryoto Sugar Ester S-1170S, sucrose stearate (monoester 55%, diester/triester/polyester 45%), Mitsubishi Chemical Foods), water (ion-exchanged water), sorbitol (trade name: sorbitol (solid content 70%), Kao corporation), Sugar Alcohol (trade name: SWEET OL (solid content 70%, raw material DE45), reduced maltose, product of food science), purified glycerol (trade name: glycerol, Kao corporation), ethanol (trade name: Tracable 95, Japan Alcohol Industry Business), microcrystalline cellulose (trade name: Ceolus RC-N30, Asahi Kasei corporation), xanthan gum (trade name: BISTOP D-3000, San-Ei Gen F.F.I.), were mixed in the ratio shown in Table 1, after the temperature was adjusted to 80 ℃, stirring dissolution was carried out under conditions of 120rpm of a paddle and 1500rpm of a homomixer for 5 minutes, thereby obtaining an aqueous solution for forming an aqueous phase.
The numerical values of the components shown in the upper column of table 1 represent the mass% of the total of the oil-phase component and the water-phase component, which is 100 mass%.
The oil-and-fat composition was slowly added to the aqueous solution, and stirred and emulsified for 10 minutes at 80 ℃ and 120rpm in a homogenizer at 1500rpm using a high speed stirrer (2M-03, manufactured by PRIMIX) to obtain oil-in-water emulsion compositions (inventive products 1 to 9 and comparative products 1 to 13). Each of the emulsified compositions thus obtained was cooled to 20 ℃ and then used in the following test examples.
Table 1 shows the contents (unit: mass%) of monoacylglycerol (component (a)) containing a saturated fatty acid as a constituent fatty acid, sugar alcohol (component (B)) having 6 or more carbon atoms, sucrose fatty acid ester (component (C)), water (component (D)), glycerin (component (E)), fat and oil (component (F)), propylene glycol fatty acid ester (component (G)), and fatty acid (component (H)) in each emulsion composition, and further shows the total value of the content of component (B) and the content of component (E), the ratio (C/a, mass ratio) of the content of component (C) to the content of component (a), and the ratio (E/B, mass ratio) of the content of component (E) to the content of component (B).
[ test example 1: foaming test
To 200g of eggs (raw eggs), 180g of soft sugar was added, and the mixture was heated to 20 ℃ while stirring at a low speed using a table mixer (N-50, whipper: N-5D, manufactured by HOBART Co., Ltd.). 30g of the emulsion composition (invention products 1 to 9, or comparative products 1 to 13) prepared in preparation example 1 and 50g of water were added thereto, and the mixture was stirred at a medium speed for 1 minute. 200g of weak flour (manufactured by Nisshinoki flour Co., Ltd.) was added thereto, and the mixture was stirred at a low speed for 1 minute and then at a medium speed for 9 minutes to obtain cake dough. The obtained cake dough was transferred to a 108ml cup and quickly measured, and the specific gravity (bulk specific gravity, unit: g/cm) of the cake dough was calculated3) The foamability was evaluated. The smaller the specific gravity, the more the cake dough after stirring expands, indicating the higher the foamability.
The emulsion composition is a composition immediately after production (1 to 3 days later), a composition stored at 20 ℃ for 30 days (30d) after production, and a composition stored at 40 ℃ for 40 days (40d) after productionThe composition has a specific gravity of more than 0.43g/cm in cake dough3In the case of (2), the following test was not conducted.
The results are shown in table 1 below.
From table 1 above, it can be seen that: when the comparative products were used to mix cake dough, the comparative products 8 to 13 had poor foamability (bulk specific gravity exceeding 0.43 g/cm) from immediately after production3) Comparative products 2 to 7 had poor foamability (bulk specific gravity exceeding 0.43 g/cm) when stored at 20 ℃ for 30 days3) Furthermore, comparative product 1 had a reduced foamability (bulk specific gravity exceeding 0.43 g/cm) when stored at 40 ℃ for 40 days3). On the other hand, it is known that: when the cake dough is prepared by using the product of the present invention, a cake dough having excellent foamability can be obtained, and further, the product of the present invention is excellent in foamability even after being stored at 20 ℃ for 30 days or after being stored at 40 ℃ for 40 days (the products of the present invention 1 to 9).
[ 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: Emasol S-10VHL, manufactured by Kao corporation), propylene glycol fatty acid ester (trade name: Grinstead PGMB, manufactured by Danisco), fatty acid (trade name: Lunac BA, manufactured by Kao corporation), lecithin (trade name: Yelkin TS, manufactured by ADM), lipoprotein, and rapeseed oil (trade name: rapeseed oil, manufactured by Nisshin OilliO Group Co., Ltd.) were mixed at the ratio shown in the following Table 2, heated to 80 ℃ and dissolved with stirring to prepare an oil phase component.
The numerical values of the components shown in the upper column of table 2 represent the mass% of the total of the oil-phase component and the water-phase component, which is 100 mass%.
Sucrose fatty acid Ester (trade name: Ryoto Sugar Ester S-1170S, manufactured by Mitsubishi Chemical Foods Co., Ltd.), water (ion-exchanged water), sorbitol (trade name: sorbitol (solid matter 70%), manufactured by Kao corporation), liquid Sugar (trade name: high maltose MC-45, Sugar content 70% by mass, syrup containing glucose and maltose as main components, manufactured by Nippon food Chemical Co., Ltd.), isomerized Sugar (trade name: highset LI (solid matter 76%), manufactured by Dahithikaki Kaisha), refined glycerin (trade name: glycerin, manufactured by Kao corporation), ethanol (trade name: Tracable 95, manufactured by Japan Alcohol Industry Ltd.), microcrystalline cellulose (trade name: Ceolus RC-N30, manufactured by Asahi Kasei Co., Ltd.), xanthan gum (trade name: Bid 3000-3000, San-Ei Gen f.f.i), in the ratios shown in table 2 below, adjusted to 80 ℃, and then stirred and dissolved for 5 minutes under conditions of 120rpm of paddle and 1500rpm of homomixer, thereby obtaining an aqueous phase component.
The numerical values of the components shown in the upper column of table 2 represent the mass% of the total of the oil-phase component and the water-phase component, which is 100 mass%.
The oil-in-water type emulsion compositions (the present invention product 10 and the comparative product 14) were obtained by stirring and emulsifying the aqueous phase component and the oil phase component slowly for 10 minutes using a high speed stirrer (2M-03, manufactured by PRIMIX) at 80 ℃ and 120rpm of a paddle and 1,500rpm of a homomixer. Each of the obtained emulsion compositions (the present invention product 10 and the comparative product 14) and the emulsion compositions (the comparative products 12 and 13) obtained in the above preparation example 1 were cooled to 20 ℃.
Table 2 shows the contents (unit: mass%) of monoacylglycerol (component (a)) containing a saturated fatty acid as a constituent fatty acid, sugar alcohol (component (B)) having 6 or more carbon atoms, sucrose fatty acid ester (component (C)), water (component (D)), glycerin (component (E)), fat and oil (component (F)), propylene glycol fatty acid ester (component (G)), and fatty acid (component (H)) in each emulsion composition, and further shows the total value of the content of component (B) and the content of component (E), the ratio (C/a, mass ratio) of the content of component (C) to the content of component (a), and the ratio (E/B, mass ratio) of the content of component (E) to the content of component (B).
[ test example 2: foaming test
To 260g of eggs (raw eggs) was added 210g of soft sugar, and the mixture was heated to 20 ℃ while stirring with a table mixer (N-50, whipper: N-5D, manufactured by HOBART Co., Ltd.). 10g of the emulsion composition (invention product 10 or comparative products 12 to 14) prepared in preparation examples 1 and 2 and 100g of water were added thereto, and the mixture was stirred at a medium speed for 1 minute. The foamability was evaluated by adding 200g of low-gluten flour (manufactured by Nisshinbo flour Co.) and 20g of rapeseed oil, stirring at a medium speed for 9 minutes, transferring the cake dough into a 108ml cup, quickly measuring the weight, and calculating the specific gravity.
As the emulsified composition, a composition immediately after production (after 1 to 3 days), a composition stored at 40 ℃ for 40 days (40d), a composition stored at 40 ℃ for 2 months (2M), and a composition stored at 40 ℃ for 3 months (3M) were used.
The results are shown in table 2 below.
[ test example 3: discoloration test of emulsion composition
The emulsion compositions prepared in preparation examples 1 and 2 (the invention product 10 and comparative products 12 to 14) were subjected to CIE Color system (L) using a colorimeter (NIPPON DENSHOKU Color Meter ZE2000)*、a*、b*) The color tone immediately after the production and after the storage at 40 ℃ for 3 months after the production were measured. In addition, the perceived brightness (L) was used in the experiment﹡) Value of (A), L*A value of (D) closer to 0 means lower luminance (stronger black), L*A value of (d) closer to 100 indicates higher luminance (stronger white). The appearance of the emulsified composition before and after storage was visually observed.
The results are shown in table 2 below.
TABLE 2
*1：Emasol S-10VHL
From table 2, it can be seen that: when the cake dough was stirred using comparative product 14 immediately after manufacture, after 40 days at 40 ℃, after 2 months at 40 ℃, or after 3 months at 40 ℃, the foamability was poor, and the specific gravity of the cake dough after stirring became higher and the foamability was impaired as the storage time at 40 ℃ became longer. In addition, it is known that: in comparative products 12 and 13, even when the composition immediately after production was used, the foaming property was remarkably poor. Further, the color tone of comparative product 14 before and after storage at 40 ℃ was measured, and the results were: 63.6 before storage at 40 ℃ was observed, whereas 59.0 after storage was observed, the difference being 4.6. This situation represents: the comparative product was browned in color tone due to storage at 40 ℃ for 3 months. Further, by visually comparing the color tone of comparative product 14 before and after storage at 40 ℃, it was found that: the comparative product was stored at 40 ℃ for 3 months, and a Maillard reaction (Maillard reaction) and the like occurred, thereby causing browning.
On the other hand, in the case of stirring the cake dough using the product of the present invention (product 10 of the present invention), even when the composition was used immediately after the production, after 40 days of storage at 40 ℃, after 2 months of storage at 40 ℃, or after 3 months of storage at 40 ℃, no difference in specific gravity of the cake dough after the stirring was observed, and all of the foamability was excellent. Further, the color tone of the present invention product (present invention product 10) before and after storage at 40 ℃ was measured, and as a result: 59.1 before storage at 40 ℃ was observed, whereas 59.7 after storage showed almost no change in color tone before and after storage. Further, the color tone of the present invention product (present invention product 10) before and after storage at 40 ℃ was visually compared, and as a result: the product of the present invention was not changed in appearance even when stored at 40 ℃ for 3 months.
[ preparation example 3: preparation of oil-in-water emulsion composition
Inventive product 11, inventive product 12 and comparative product 15 were prepared at the ratios shown in table 3 below by the same method as in preparation example 2. The numerical values of the components shown in the upper column of table 3 represent the mass% of the total of the oil-phase component and the water-phase component, which is 100 mass%.
Table 3 shows the contents (unit: mass%) of the monoacylglycerol (component (a)), the sugar alcohol having 6 or more carbon atoms (component (B)), the sucrose fatty acid ester (component (C)), the water (component (D)), the glycerin (component (E)), the fat and oil (component (F)), the propylene glycol fatty acid ester (component (G)), and the fatty acid (component (H)) in each emulsion composition, together with the sum of the contents of the components (B) and (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).
[ test example 3: foaming test
To 260g of eggs (raw eggs) was added 210g of soft sugar, and the mixture was heated to 20 ℃ while stirring with a table mixer (N-50, whipper: N-5D, manufactured by HOBART Co., Ltd.). The emulsion compositions prepared in preparation example 1 (invention products 1, 3, 4 and 7), the emulsion composition prepared in preparation example 2 (invention product 10), or the emulsion composition prepared in preparation example 3 (invention products 11 and 12 and comparative product 15)10g and 100g of water were added thereto, and the mixture was stirred at a medium speed for 1 minute. 200g of low-gluten flour (manufactured by Nisshinbo flour Co., Ltd.) and 20g of rapeseed oil were added thereto, and the mixture was stirred at a medium speed for 5 minutes, 7 minutes, or 9 minutes to obtain cake dough. The obtained cake dough was transferred to a 108ml cup and quickly measured, and the specific gravity (bulk specific gravity, unit: g/cm) of the cake dough was calculated3) The foamability was evaluated.
The emulsion composition is used immediately after production (after 1 to 3 days).
[ test example 4: physical Property test of emulsion composition
The emulsion compositions prepared in preparation example 1 (invention products 1, 3, 4 and 7), the emulsion composition prepared in preparation example 2 (invention product 10) or the emulsion composition prepared in preparation example 3 (invention products 11 and 12 and comparative product 15) were placed in a container (inverted truncated cone cup with bottom surface diameter of 45 mm/upper surface of 61 mm/height of 47 mm) so as not to form a gap, and the surface was flattened by a spatula. A metal cone (type 1/1A, weight 102.5g) was combined with the surface of the emulsion composition so as to be in contact therewith, using a PENETROMETER RPM-101 (manufactured by CLUTCH CORPORATION), and the cone was inserted into the emulsion composition for 5 seconds, and the depth from the surface of the emulsion composition to the tip of the inserted cone was measured. The value of 10 times the depth of insertion mm was set to consistency.
The results are shown in table 3 below together with the results of test example 3.
As shown in table 3 above: the emulsion composition satisfying the requirements of the present invention can have a high consistency by adopting a form containing glycerin (products 3, 4, 7, and 10 to 12 of the present invention). Further, in the case of stirring cake dough using the emulsifying composition of the present invention containing glycerin, the prepared cake dough is excellent in foamability.
On the other hand, the emulsified composition (comparative product 15) which did not satisfy the requirements of the present invention, even when glycerin was contained, could not improve the consistency and became hard physical properties. Further, even when a cake dough was prepared using the emulsified composition containing glycerin (comparative product 15), the obtained dough had a large specific gravity and was poor in foaming property.
[ test example 4: baking test of cake
To 200g of eggs (raw eggs), 180g of soft sugar was added, and the mixture was heated to 20 ℃ while stirring with a table mixer (N-50, whipper: N-5D, manufactured by HOBART Co., Ltd.). 30g of the emulsion composition prepared in preparation example 1 (invention product 3) or 30g of the emulsion composition prepared in preparation example 3 (comparative product 15) and 50g of water were added thereto, and the mixture was stirred at a medium speed for 1 minute. 200g of low-gluten flour (manufactured by Nisshinbo flour Co., Ltd.) was added thereto, and the mixture was stirred at a low speed for 1 minute and then stirred at a medium speed until the specific gravity became 0.36 to 0.37. Then, 300g of the obtained cake dough was poured into a round steel mold (mold No. 6), baked for 30 minutes in an oven with an upper flame of 175 ℃ and a lower flame of 180 ℃ to produce a cake, and left to cool overnight at 20 ℃.
The obtained cake was evaluated for texture by 5 professional functional examiners according to the following evaluation criteria. When there is a difference in evaluation between professional functional inspectors, an evaluation value is decided by negotiation.
Evaluation criteria for food sensation
3: has good loosening property, no stickiness and good mouth dissolving feeling.
2: good loose property, but sticky, and slightly difficult to swallow.
1: has poor loosening property, strong viscosity and difficult swallowing.
The results are shown in table 4.
TABLE 4
*1：Emasol S-10VHL
From table 4, it can be seen that: in the case of preparing cake dough using the emulsion composition of comparative product 15, it took about 9 minutes to stir until the dough specific gravity became 0.36 to 0.37. Further, the cake obtained by baking the cake dough had good loosening property but was sticky and slightly difficult to swallow. On the other hand, it is known that: when a cake dough is prepared using the emulsion composition of the present invention (product 3 of the present invention), the time required for stirring until the specific gravity of the dough becomes 0.36 to 0.37 is about 5 minutes, and foaming properties are rapidly exhibited. Further, the cake dough prepared by using the emulsified composition of the present invention and baking the same has good loosening property, no stickiness, and good mouth-dissolving feeling.
As described above, by using the emulsified composition of the present invention, a cake dough which quickly foams and is further excellent in foamability can be obtained. The emulsion composition of the present invention does not suffer from deterioration in foaming properties and discoloration even when stored for a long period of time, and can maintain stable foaming action and quality for a long period of time. Further, by producing a cake using the emulsion composition of the present invention, the cake can be made to have good spreadability and a good texture in the mouth.
The present invention has been described in connection with the embodiments thereof, but unless otherwise specified, the invention is not to be limited to any of the details of the description, and should be construed broadly within its spirit and scope as defined in the appended claims.
This application claims priority based on the patent application filed in japan at 10.10.2018, i.e., japanese patent application 2018-191702, which is incorporated herein by reference and the contents of which are incorporated as part of the description of the present specification.
Claims (12)
1. An oil-in-water type emulsified composition for cake dough foaming, wherein,
comprises the following components:
(A) monoacylglycerols having saturated fatty acids as constituent fatty acids,
(B) A sugar alcohol having 6 or more carbon atoms,
(C) Sucrose fatty acid ester, and
(D) the amount of water is controlled by the amount of water,
the content of the component (B) is 20-65% by mass, the content of the component (D) is 10-30% by mass, the ratio of the content of the component (C) to the content of the component (A) is 0.45-1.5 by mass, and the content of the oil and fat is 2.0% by mass or less.
2. The oil-in-water type emulsion composition for cake dough foaming of claim 1,
comprises the following components: (E) the content of the glycerol is as follows,
the total amount of the component (B) and the component (E) is 40-70 mass%, and the ratio of the component (E) to the component (B) is 0.1-1 by mass ratio.
3. The oil-in-water type emulsion composition for cake dough foaming of claim 1 or 2,
the saturated fatty acids constituting the component (a) are 1 or 2 or more of myristic acid, palmitic acid, stearic acid, and eicosanoic acid.
4. The oil-in-water type emulsion composition for cake dough foaming according to any one of claims 1 to 3,
the component (B) is 1 or more than 2 of sorbitol, xylitol, erythritol, maltitol and propylene glycol.
5. The oil-in-water type emulsion composition for cake dough foaming according to any one of claims 1 to 4,
the content of the component (A) is 2.0 to 10% by mass.
6. The oil-in-water type emulsion composition for cake dough foaming according to any one of claims 1 to 5,
the content of the component (C) is 1.0 to 10% by mass.
7. The oil-in-water type emulsion composition for cake dough foaming according to any one of claims 1 to 6,
the content of glycerin is 0 to 40 mass%.
8. The oil-in-water type emulsion composition for cake dough foaming according to any one of claims 1 to 7,
comprises the following components: (G) a fatty acid ester of propylene glycol,
the content of the component (G) is 1.5 to 5.5 mass%.
9. The oil-in-water type emulsion composition for cake dough foaming according to any one of claims 1 to 8,
comprises the following components: (H) the fatty acid(s) is (are),
the content of the component (H) is 0.1 to 1.0 mass%.
10. The oil-in-water type emulsion composition for cake dough foaming according to any one of claims 1 to 9,
comprises the following components: (I) a fatty acid ester of sorbitan, which is a fatty acid ester of sorbitan,
the content of the component (I) is 0.5 to 5.0 mass%.
11. A cake obtained by baking a cake dough using the emulsion composition according to any one of claims 1 to 10.
12. A method for producing a cake, wherein,
the method comprises the following steps:
a step of mixing the emulsion composition according to any one of claims 1 to 10 into a dough to prepare a cake dough, and baking the cake dough.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018-191702 | 2018-10-10 | ||
| JP2018191702 | 2018-10-10 | ||
| PCT/JP2019/039547 WO2020075688A1 (en) | 2018-10-10 | 2019-10-07 | Oil-in-water emulsion composition for foaming cake dough |
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| Publication Number | Publication Date |
|---|---|
| CN112839519A true CN112839519A (en) | 2021-05-25 |
Family
ID=70164940
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201980066026.7A Pending CN112839519A (en) | 2018-10-10 | 2019-10-07 | Oil-in-water type emulsion composition for foaming cake dough |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP7461127B2 (en) |
| CN (1) | CN112839519A (en) |
| TW (1) | TW202023392A (en) |
| WO (1) | WO2020075688A1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02273138A (en) * | 1989-04-12 | 1990-11-07 | Kanegafuchi Chem Ind Co Ltd | Dough for cakes |
| JP2014036630A (en) * | 2012-08-20 | 2014-02-27 | Kao Corp | Oil-in-water type emulsion composition |
| CN106793795A (en) * | 2014-09-18 | 2017-05-31 | 株式会社钟化 | New mixing Foamable oil-in-water emulsion |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4024504B1 (en) * | 1962-12-13 | 1965-10-26 | ||
| JPH0576270A (en) * | 1991-09-25 | 1993-03-30 | Kanegafuchi Chem Ind Co Ltd | Foamable emulsified fat or oil composition |
| JP4484217B2 (en) * | 2005-03-11 | 2010-06-16 | ミヨシ油脂株式会社 | Edible foaming agent |
| JP4496178B2 (en) * | 2006-03-10 | 2010-07-07 | 日清オイリオグループ株式会社 | Oil and fat composition and method for producing the same, oil-in-water emulsion, and compound cream |
| JP4931761B2 (en) * | 2007-10-12 | 2012-05-16 | 株式会社Ａｄｅｋａ | Foaming emulsifier composition for cake |
| JP5350963B2 (en) * | 2009-09-30 | 2013-11-27 | 花王株式会社 | Emulsified oil and fat composition |
| JP5480425B1 (en) * | 2013-05-31 | 2014-04-23 | 太陽油脂株式会社 | Oil composition for whipped cream |
| JP6727882B2 (en) * | 2016-03-31 | 2020-07-22 | 理研ビタミン株式会社 | Emulsifying foaming agent for cakes |
-
2019
- 2019-10-07 JP JP2019184820A patent/JP7461127B2/en active Active
- 2019-10-07 CN CN201980066026.7A patent/CN112839519A/en active Pending
- 2019-10-07 WO PCT/JP2019/039547 patent/WO2020075688A1/en active Application Filing
- 2019-10-09 TW TW108136564A patent/TW202023392A/en unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02273138A (en) * | 1989-04-12 | 1990-11-07 | Kanegafuchi Chem Ind Co Ltd | Dough for cakes |
| JP2014036630A (en) * | 2012-08-20 | 2014-02-27 | Kao Corp | Oil-in-water type emulsion composition |
| CN106793795A (en) * | 2014-09-18 | 2017-05-31 | 株式会社钟化 | New mixing Foamable oil-in-water emulsion |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2020075688A1 (en) | 2020-04-16 |
| JP2020058348A (en) | 2020-04-16 |
| JP7461127B2 (en) | 2024-04-03 |
| TW202023392A (en) | 2020-07-01 |
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