JP2002191288A - W/o-type emulsified oil-and-fat composition for cake - Google Patents
W/o-type emulsified oil-and-fat composition for cakeInfo
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- JP2002191288A JP2002191288A JP2000400710A JP2000400710A JP2002191288A JP 2002191288 A JP2002191288 A JP 2002191288A JP 2000400710 A JP2000400710 A JP 2000400710A JP 2000400710 A JP2000400710 A JP 2000400710A JP 2002191288 A JP2002191288 A JP 2002191288A
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- cake
- oil
- water
- starch
- weight
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- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、ケーキ用油中水型
乳化油脂組成物及びそれを使用したケーキならびにその
製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a water-in-oil type emulsified fat / oil composition for cakes, a cake using the same, and a method for producing the same.
【０００２】[0002]
【従来の技術】本発明のケーキ用油中水型乳化油脂組成
物を使用して製造するケーキは、穀粉、糖類、卵、油脂
等を主成分として製造される食品である。ここでケーキ
はスポンジケーキ、バタースポンジ、シフォンケーキ、
ロールケーキ、スイスロール、ブッセ、バウムクーヘ
ン、パウンドケーキ、チーズケーキ、スナックケーキ、
蒸しケーキ等をいう。2. Description of the Related Art Cakes produced using the water-in-oil type emulsified fat / oil composition for cakes of the present invention are foods produced mainly from flour, sugars, eggs, fats and the like. Here the cake is sponge cake, butter sponge, chiffon cake,
Roll cake, swiss roll, busse, baumkuchen, pound cake, cheese cake, snack cake,
Refers to steamed cakes and the like.
【０００３】このようなケーキの最も重要な食感は、
「ソフト」で「弾力」があり、「口溶け」がよくかつ、
「しっとり」していることといわれている。しかし、ソ
フトで口溶けをよくするために卵、油脂の含量を多くす
ると弾力がなくなったり、反対に弾力を出すために水分
を減じたりすると、ぱさついて口溶けが悪くなる等の問
題がある。また、食感をソフトにするために比重を下
げ、比容積の軽いケーキを作るとソフト感はでるが、総
じてしっとり感がなくなり、ぱさつきやすい等の問題が
生じる。また、これらの卵や油脂の多いケーキや比重の
軽いケーキは、総じてケーキの製造上の大きな問題であ
る釜落ちや生焼けという現象が起こりやすい。ソフトで
口溶けのよいケーキとして代表的なシフォンケーキはメ
レンゲの起泡性を用いて生地を軽くするもので、卵の卵
黄と卵白を別々に起泡化させてから合せる別立て工程と
いう煩雑な工程が必要で、連続的な大量生産には適さな
い。また、シフォンケーキであっても、軽いものほど生
地が不安定で、生焼けや釜落ちを起こしやすく、かつ、
ぱさつきやすいという問題がある。これらを改善するた
めに、加工澱粉を使用した軽い食感に優れたケーキの製
造方法（特開平７−７５４７９号公報）等の各種澱粉を
使用することが提案されている。[0003] The most important texture of such a cake is
"Soft" with "elasticity", "melt in mouth" and good,
It is said to be "moist." However, if the content of eggs and fats is increased to improve the melting in the mouth with softness, the elasticity is lost. On the other hand, if the water content is reduced to increase the elasticity, the melting in the mouth is deteriorated. Also, if the specific gravity is lowered to make the texture soft, and a cake with a small specific volume is made, the cake will have a soft feeling, but will generally have no moist feeling and will have a problem that it will easily stick. In addition, these eggs, cakes with a lot of oils and fats, and cakes with a low specific gravity are liable to generally suffer from the problem of kettle dropping or raw burning, which is a major problem in cake production. A typical chiffon cake as a soft, easy-to-melt cake is to make the dough light using the foaming properties of meringue, a complicated process of separate egg yolk and egg white that are separately foamed and then combined. Is not suitable for continuous mass production. Also, even with chiffon cakes, the lighter the dough is, the more the dough is unstable, and it is easy to cause burning and kettle dropping, and
が あ る There is a problem that it is easy to stick. In order to improve these, it has been proposed to use various starches such as a method for producing a cake excellent in light texture using a modified starch (Japanese Patent Application Laid-Open No. 7-75479).
【０００４】しかし、小麦粉の代わりに澱粉を使用する
と、澱粉には小麦粉に含まれるグルテンがないため、バ
ッターにシェア耐性が全くなく、ハンドメイドの起泡操
作ではかろうじてケーキを作製することができても、生
焼けや釜落ち等の問題が起きやすいこと、大量生産に適
した連続起泡化装置等では、泡沫安定性が極端になくな
り、全く製造できない等の問題がある。この様にして製
造された加工澱粉を用いたケーキも、シフォンケーキと
同じくぱさつきやすいという問題を生じる。ケーキのし
っとり感をもたせるための、α化澱粉を配合（特開平１
１−１５５４８２号公報、特開平８−２２４０５７号公
報）、安定性をもたせるために増粘多糖類等の安定化剤
の配合（特開平１−２１８５３８号公報、特開平５−２
３０９７号公報）等が提案されている。However, when starch is used in place of flour, the starch has no gluten contained in the flour, so the batter has no shear resistance, and even if a handmade foaming operation can barely make a cake. In addition, problems such as easy burning and dropping in a kettle are apt to occur, and a continuous foaming apparatus or the like suitable for mass production has a problem that the foam stability is extremely lost and cannot be manufactured at all. The cake using the processed starch produced in this manner also has a problem that it is liable to stick like the chiffon cake. Formulated with pregelatinized starch to make the cake moist
JP-A-1-155482, JP-A-8-222,057), and a stabilizer such as a thickening polysaccharide to provide stability (JP-A-1-218538, JP-A-5-2-2).
No. 3097) has been proposed.
【０００５】しかし、常温から糊化するα化澱粉を直接
あるいは水中油型乳化物としてケーキ生地に使用する
と、ケーキ生地中で急激に膨潤するために、均一に分散
されない現象を生じたり、その急激な膨潤により生地の
起泡性を低下させる等の問題を生じる。シェア耐性のな
い生地にα化澱粉を直接加えて、連続式起泡化装置等で
起泡させると、その起泡化工程中のシェアで、膨潤した
α化澱粉が生地中で崩壊し糊液となり、ねとつく食感を
生じたりする。However, when pregelatinized starch that is gelatinized from room temperature is used in cake dough directly or as an oil-in-water emulsion, it rapidly swells in the cake dough, causing a phenomenon that it is not uniformly dispersed, Such swelling causes problems such as lowering the foaming property of the dough. If the pregelatinized starch is directly added to the non-shear resistant dough and foamed with a continuous foaming device, the swollen pregelatinized starch collapses in the dough due to the shear during the foaming process, and the paste liquid It may cause a sticky texture.
【０００６】水で膨潤化された澱粉のみを配合した油中
水型乳化物を用いて焼き菓子やパンの老化防止や食感改
善を行っている（特開平１１−１５５４８２号公報、特
開平８−２２４０５７号公報）が、膨潤化した澱粉を配
合した乳化物をケーキに配合すると、起泡性や泡沫安定
性の大幅な低下を招き、しっとり感は出るが、ボリュー
ムのない固いケーキになる問題を呈する。[0006] Water-in-oil emulsions containing only starch swollen with water are used to prevent aging and improve the texture of baked confectionery and bread (Japanese Patent Application Laid-Open Nos. 11-155482 and 8). However, when an emulsion containing swollen starch is added to a cake, the foaming properties and foam stability are significantly reduced, giving a moist feeling but a hard cake without volume. Present.
【０００７】また、安定剤を直接あるいは水中油型乳化
物として、シェア耐性不足を補うためにケーキ生地に配
合すると、急激な吸水により均一に分散されない現象を
生じたり、その急激な増粘作用により生地の起泡性を低
下させるなどの問題を生じる。ある程度の安定性は出る
が、著しくボリュームのある軽いケーキや全量を澱粉に
置換したケーキを製造することはできない。Further, when a stabilizer is incorporated directly or as an oil-in-water emulsion into a cake dough in order to compensate for insufficient shear resistance, a phenomenon in which the stabilizer is not uniformly dispersed due to rapid water absorption occurs, or a sudden thickening action occurs. Problems such as lowering the foaming properties of the dough are caused. Although it provides some stability, it is not possible to produce a light cake with a significant volume or a cake in which the whole amount is replaced by starch.
【０００８】このように、加工澱粉を用いたケーキ、シ
フォンケーキ等の比重の軽いケーキはソフト感、弾力、
口溶け感などの食感に優れるものの、ぱさつきやすくし
っとり感が不足すること、シェア耐性が不足して安定的
に生産することが難しいなどの重大な問題が解決されて
おらず、例えば、小麦粉を澱粉に全量置換したケーキな
どがほとんど生産されていない。As described above, cakes having a low specific gravity, such as cakes and chiffon cakes using processed starch, have a soft feeling, elasticity,
Although it has an excellent texture such as melting in the mouth, it does not solve serious problems such as lack of moist feeling due to easy drying and difficulty in stable production due to insufficient shear resistance. Almost no cakes are produced.
【０００９】[0009]
【発明が解決しようとする課題】本発明は、比重の軽い
ケーキや澱粉を用いたケーキの食感、及び安定生産に必
要とする生地安定性を付与するケーキ用油中水型乳化油
脂組成物を提供することを目的とする。更には、該ケー
キ用油中水型乳化油脂組成物を含有したケーキ及び該ケ
ーキ用油中水型乳化油脂組成物を使用したケーキの製造
方法を提供することを目的とする。SUMMARY OF THE INVENTION The present invention relates to a water-in-oil type emulsified fat / oil composition for cakes which imparts the texture of a cake having a low specific gravity or a cake using starch and the dough stability required for stable production. The purpose is to provide. Still another object of the present invention is to provide a cake containing the water-in-oil type emulsified fat / oil composition for cake and a method for producing a cake using the water-in-oil type emulsified fat / oil composition for cake.
【００１０】[0010]
【課題を解決するための手段】本発明は、次の成分
（Ａ）、（Ｂ）、（Ｃ）、（Ｄ）及び（Ｅ）： （Ａ）食用油脂 ２５〜７０重量％、 （Ｂ）水及び水溶性成分 ２５〜６０重量％、 （Ｃ）膨潤抑制α化澱粉 ３〜２０重量％、 （Ｄ）乳化剤 ０．５〜３０重量％、 （Ｅ）増粘安定化剤 ０．５〜１０重量％ を含有するケーキ用油中水型乳化油脂組成物を提供する
ものである。また次の成分（Ｆ）、（Ｇ）、（Ｈ）及び
（Ｉ）： （Ｆ）穀粉 １００重量部、 （Ｇ）卵 １５０〜３００重量部、 （Ｈ）糖類 ２０〜２５０重量部、 （Ｉ）請求項１又は２記載のケーキ用油中水型乳化油脂組成物 １０〜５０重量部 を含有するケーキを提供するものである。更には、当該
ケーキ用油中水型乳化油脂組成物を使用し、連続式起泡
化装置を用いてケーキバッターを製造するケーキの製造
方法を提供するものである。The present invention comprises the following components (A), (B), (C), (D) and (E): (A) 25 to 70% by weight of edible oil and fat, (B) 25 to 60% by weight of water and water-soluble components, (C) 3 to 20% by weight of swelling-suppressed pregelatinized starch, (D) 0.5 to 30% by weight of emulsifier, (E) Thickening stabilizer 0.5 to 10 It is intended to provide a water-in-oil type emulsified fat / oil composition for cakes containing 0.1% by weight. The following components (F), (G), (H) and (I): (F) 100 parts by weight of flour, (G) 150 to 300 parts by weight of eggs, (H) 20 to 250 parts by weight of saccharides, (I) The present invention provides a cake containing 10 to 50 parts by weight of the water-in-oil type emulsified fat / oil composition for cakes according to claim 1 or 2. Further, the present invention provides a method for producing a cake by using the water-in-oil type emulsified fat / oil composition for cakes and producing a cake batter using a continuous foaming apparatus.
【００１１】[0011]
【発明の実施の形態】本発明で使用する成分（Ａ）の食
用油脂は、ナタネ油、コーン油、大豆油、パーム油、乳
脂、魚油、ラード等の食用油脂の他、それらを硬化処
理、エステル交換処理等をした食用精製加工油脂等であ
って、ケーキの口溶け、しっとり感及びケーキのボリュ
ームの点から融点が２０℃以下、好ましくは１０℃以下
の液状油が好ましい。融点が２０℃以下の液状油のう
ち、ナタネ油、コーン油、大豆油及び米油等が特に好ま
しい。DESCRIPTION OF THE PREFERRED EMBODIMENTS The edible oils and fats of the component (A) used in the present invention include edible oils such as rapeseed oil, corn oil, soybean oil, palm oil, milk fat, fish oil, lard, etc. A liquid oil having a melting point of 20 ° C. or less, preferably 10 ° C. or less, which is an edible refined processed fat or oil subjected to transesterification or the like, is preferable from the viewpoint of melting in the mouth of the cake, moist feeling, and volume of the cake. Among liquid oils having a melting point of 20 ° C. or less, rapeseed oil, corn oil, soybean oil, rice oil, and the like are particularly preferable.
【００１２】本発明のケーキ用油中水型乳化油脂組成物
中には、成分（Ａ）は、ケーキバッターへの分散性等の
機能が安定して得られる点で、２５〜７０重量％（以下
単に％と記載する）含有するが、特に３０〜６０％であ
るのが好ましい。In the water-in-oil type emulsified fat / oil composition for cakes of the present invention, the component (A) has a content of 25 to 70% by weight (from the viewpoint that functions such as dispersibility in cake batter can be stably obtained). (Hereinafter simply referred to as%)), and particularly preferably 30 to 60%.
【００１３】本発明で使用する成分（Ｂ）の水及び水溶
性成分は、水のほかにアルカリ剤、塩類、糖類、水溶性
蛋白質、水溶性食物繊維、pH調整剤等の水溶性物質が挙
げられ、単独又は２種以上が併用される。これらは水に
溶解して、本発明のケーキ用油中水型乳化油脂組成物の
内相である水滴を構成する成分である。The water and water-soluble components of the component (B) used in the present invention include, in addition to water, water-soluble substances such as alkaline agents, salts, saccharides, water-soluble proteins, water-soluble dietary fibers, and pH adjusters. Singly or in combination of two or more. These are components that dissolve in water to constitute water droplets that are the internal phase of the water-in-oil type emulsified fat / oil composition for cakes of the present invention.
【００１４】アルカリ剤は、かん水と呼ばれ食品添加用
アルカリ剤で、炭酸ナトリウム、炭酸水素ナトリウム、
炭酸カリウム、ポリリン酸ナトリウム、リン酸水素二ナ
トリウム、リン酸三ナトリウム、リン酸三カリウム等が
挙げられる。アルカリ剤としては、着色防止、pH緩衝能
に特に優れるリン酸水素二ナトリウムが好ましい。アル
カリ剤を使用することにより、ケーキ用油中水型乳化油
脂組成物を、ケーキバッター中に均一に分散させると、
特にpHの低い澱粉（例えば、化工澱粉）を使用したとき
に発生する釜伸びの不足を解消し、ふっくらとしたボリ
ュームのある、異味のないケーキを製造できる。このア
ルカリ剤は、本発明のケーキ用油中水型乳化油脂組成物
に使用する場合は、好ましくは０．１〜１０％、特に１
〜５％含有するのが好ましい。[0014] The alkaline agent is called brine, and is an alkaline agent for adding foods, such as sodium carbonate, sodium hydrogen carbonate,
Potassium carbonate, sodium polyphosphate, disodium hydrogen phosphate, trisodium phosphate, tripotassium phosphate and the like can be mentioned. As the alkaline agent, disodium hydrogen phosphate, which is particularly excellent in color prevention and pH buffering ability, is preferable. By using an alkali agent, the water-in-oil type emulsified fat composition for cakes is evenly dispersed in a cake batter,
In particular, the shortage of kettle elongation that occurs when a starch having a low pH (for example, modified starch) is used can be resolved, and a cake with a plump volume and no taste can be produced. When this alkali agent is used in the water-in-oil type emulsified fat composition for cakes of the present invention, it is preferably 0.1 to 10%, particularly preferably 1 to 10%.
It is preferable to contain 〜5%.
【００１５】塩類は、食塩、クエン酸ナトリウム、リン
酸カルシウム、酒石酸水素カリウム等が挙げられ、クエ
ン酸ナトリウム、酒石酸水素カリウム等が好ましい。糖
類は、ショ糖、ブドウ糖、麦芽糖、乳糖、オリゴ糖、ソ
ルビトール及びそれらの液糖類等が挙げられ、甘味の点
で、麦芽糖、オリゴ糖及びそれらの液糖類等が好まし
い。水溶性蛋白質は、大豆蛋白質、乳蛋白質、小麦蛋白
質、卵蛋白質及びそれらの酵素又は酸分解物等が挙げら
れ、風味の点で、卵黄蛋白質の酵素分解物等が好まし
い。水溶性食物繊維は、水溶性セルロース、ポリデキス
トロース等が挙げられる。pH調整剤は、ヘキサメタリン
酸ナトリウム等が挙げられる。The salts include sodium chloride, sodium citrate, calcium phosphate, potassium hydrogen tartrate and the like, and preferably sodium citrate and potassium hydrogen tartrate. The saccharides include sucrose, glucose, maltose, lactose, oligosaccharides, sorbitol and their liquid sugars, and maltose, oligosaccharides and their liquid sugars are preferred from the viewpoint of sweetness. Examples of the water-soluble protein include soybean protein, milk protein, wheat protein, egg protein, and their enzymes or acid decomposed products. From the viewpoint of flavor, enzyme decomposed products of egg yolk protein are preferable. Examples of the water-soluble dietary fiber include water-soluble cellulose and polydextrose. Examples of the pH adjuster include sodium hexametaphosphate.
【００１６】本発明のケーキ用油中水型乳化油脂組成物
中には、成分（Ｂ）は、ケーキバッターへの分散性、起
泡性及び乳化物の安定性の点で２５〜６０％含有する
が、特に３０〜５５％であるのが好ましい。このうち、
水は起泡性と菌抵抗性の点で５〜３０％、特に１０〜２
５％が好ましい。In the water-in-oil type emulsified fat / oil composition for cakes of the present invention, the component (B) is contained in an amount of 25 to 60% from the viewpoint of dispersibility in a cake batter, foamability and stability of the emulsion. However, it is particularly preferably 30 to 55%. this house,
Water is 5 to 30%, especially 10 to 2 in terms of foaming and bacterial resistance.
5% is preferred.
【００１７】本発明で使用する成分（Ｃ）の膨潤抑制α
化澱粉は、湿熱処理又はリン酸架橋処理等を施して製造
した膨潤抑制澱粉に、更にα化処理を行った澱粉であっ
て、タピオカ澱粉、コーンスターチ、ワキシーコーンス
ターチ、米澱粉、小麦粉澱粉、馬鈴薯澱粉等の澱粉を加
工処理したものである。これらの澱粉のうち、アミロー
ス含量が１０〜２０％のもの、特にタピオカ澱粉が好ま
しい。Swelling suppression α of component (C) used in the present invention
The modified starch is a starch obtained by further performing a gelatinization treatment on a swelling-suppressed starch produced by performing a moisture heat treatment or a phosphoric acid cross-linking treatment and the like, and includes tapioca starch, corn starch, waxy corn starch, rice starch, wheat starch, and potato starch. Etc. are processed. Among these starches, those having an amylose content of 10 to 20%, particularly tapioca starch, are preferred.
【００１８】膨潤抑制α化澱粉は、４．６％澱粉及び２
３％ショ糖を含有する水溶液（pH６．５）を３５０cm
g、７５ｒ／minの条件下で測定条件下において測定した
アミログラフの２０℃から５℃／minで昇温させ、９５
℃で１０分間保持させるまでのブラベンダー粘度（Ｂ
Ｕ）が、３００ＢＵにならない粘度低下が極めて少な
く、かつ常温から糊化するものが好ましい。膨潤度は、
２０〜９５℃で１０〜２０倍、溶解度は、２０〜９５℃
で１０％以下であるのが、口溶けやしっとり感の点で好
ましい。ここで、膨潤度及び溶解度は、澱粉科学分析法
（朝倉書店 １４８〜１５０頁）の記載に基づく方法で
測定したものである。The swelling-suppressed pregelatinized starch is composed of 4.6% starch and 2%.
350 cm of an aqueous solution (pH 6.5) containing 3% sucrose
g, the temperature was raised at 5 ° C./min from 20 ° C. of the amylograph measured under the measurement conditions under the conditions of 75 r / min.
Brabender viscosity (B
It is preferable that the viscosity of U) does not become 300 BU and the viscosity decrease is extremely small and gelatinization is carried out from normal temperature. The degree of swelling is
10-20 times at 20-95 ° C, solubility is 20-95 ° C
Is preferably 10% or less in view of melting in the mouth and moist feeling. Here, the degree of swelling and the degree of solubility were measured by the method based on the description of the starch scientific analysis method (Asakura Shoten, pp. 148-150).
【００１９】本発明のケーキ用油中水型乳化油脂組成物
中には、成分（Ｃ）は、ケーキのしっとり感及び乳化物
の安定性の点で０．３〜２０％含有するが、特に５〜１
５％であるのが好ましい。In the water-in-oil type emulsified fat / oil composition for cakes of the present invention, the component (C) is contained in an amount of 0.3 to 20% from the viewpoint of the moist feeling of the cake and the stability of the emulsion. 5-1
Preferably it is 5%.
【００２０】本発明で使用する成分（Ｄ）の乳化剤とし
ては、下記のような食品用乳化剤が広く使用できる。成
分（Ｄ）は油脂組成物中に０．５〜３０％、好ましくは
３〜１５％含有する。中でもポリグリセリン縮合リシノ
ール酸エステル（Ｊ）が好ましく、特に、グリセリン単
位が２〜１２、好ましくは４〜１０のポリグリセリンに
リシノール酸の２〜１０、好ましくは３〜６量体がエス
テル結合したポリグリセリン脂肪酸エステルであり、通
常チョコレートの粘度低下剤などに用いられるが、著し
い油中水型乳化能をもつことでも知られている。この成
分（Ｊ）を用いることで、特に成分(Ａ)の食用油脂の融
点が１０℃以下の液状油であっても安定した本発明のケ
ーキ用油中水型乳化油脂組成物を製造できる。As the emulsifier of the component (D) used in the present invention, the following food emulsifiers can be widely used. Component (D) is contained in the fat or oil composition in an amount of 0.5 to 30%, preferably 3 to 15%. Among them, polyglycerin condensed ricinoleate (J) is preferable, and particularly, a polyglycerol having 2 to 12, preferably 4 to 10 glycerin units, and a polyglycerin having 2 to 10, preferably 3 to 6 mer of ricinoleic acid ester-bonded to polyglycerol. It is a glycerin fatty acid ester, which is usually used as a viscosity reducing agent for chocolate and the like, but is also known to have a remarkable water-in-oil type emulsifying ability. By using this component (J), a stable water-in-oil emulsified fat / oil composition for cakes of the present invention can be produced, in particular, even if the edible fat / oil of component (A) is a liquid oil having a melting point of 10 ° C. or less.
【００２１】本発明のケーキ用油中水型乳化油脂組成物
中には、成分（Ｊ）は、ケーキ生地へケーキ用油中水型
乳化油脂組成物が徐々に均一に分散し、起泡性と泡沫安
定性を発現し、また安定な乳化物を形成する点で、０．
５〜５％含有するが、特に１〜３％であるのが好まし
い。In the water-in-oil type emulsified fat / oil composition for cakes of the present invention, the component (J) is a component in which the water-in-oil type emulsified fat / oil composition for cakes is gradually and uniformly dispersed in the cake dough. From the viewpoint of exhibiting foam stability and forming a stable emulsion.
The content is 5 to 5%, and particularly preferably 1 to 3%.
【００２２】更に、補助乳化剤として、炭素数２０以
上、好ましくは２０〜２４の飽和脂肪酸、それらのショ
糖エステル又はそれらのグリセリンエステル（成分
（Ｋ））を併用すると、ケーキバッターの、特に焼成中
での起泡の泡沫安定が著しく向上し、生焼け防止、ケー
キのボリュームアップ効果が得られ好ましい。成分
（Ｋ）の好ましいものとしてアラキン酸、ベヘン酸の飽
和脂肪酸、これらのショ糖エステル、及びこれらのグリ
セリンモノ、ジエステルが挙げられる。成分（Ｊ）は、
直接にケーキ生地中に配合すると、著しく起泡性を低下
させるが、本発明のケーキ用油中水型乳化油脂組成物中
に含有させることにより、上記効果が得られる。Further, when a saturated fatty acid having 20 or more carbon atoms, preferably 20 to 24 carbon atoms, a sucrose ester thereof or a glycerin ester thereof (component (K)) is used in combination as an auxiliary emulsifier, cake batter, particularly during baking, can be obtained. The foam stability of the foaming is significantly improved, and the effect of preventing burning and increasing the volume of the cake is obtained. Preferred examples of the component (K) include saturated fatty acids of arachiic acid and behenic acid, sucrose esters thereof, and glycerin mono- and diesters thereof. The component (J) is
When incorporated directly into the cake dough, the foaming properties are significantly reduced, but the above effects can be obtained by including the water-in-oil type emulsified fat composition for cakes of the present invention.
【００２３】本発明のケーキ用油中水型乳化油脂組成物
中に、成分（Ｋ）は０．１〜５％、特に１〜３％含有す
るのが好ましい。The component (K) is preferably contained in the water-in-oil type emulsified fat composition for cakes of the present invention in an amount of 0.1 to 5%, particularly preferably 1 to 3%.
【００２４】補助乳化剤として、ほかに、成分（Ｊ）及
び成分（Ｋ）以外の食品用乳化剤（成分（Ｌ））を併用
すると乳化物の安定性、起泡性が更に改善され好まし
い。成分（Ｌ）としては、レシチン又は炭素数２０未満
の脂肪酸のポリグリセリン縮合リシノール酸エステルを
除くグリセリンエステル、ソルビタンエステル、プロピ
レングリコールエステル等が挙げられる。これらのうち
好ましいグリセリンエステルとしては、グリセリンモノ
ステアリン酸エステル、グリセリンモノ又はジオレイン
酸エステル、グリセリンジオレイン酸エステル等のモノ
グリセリンエステルのほかにポリグリセリンオレイン酸
エステル等のポリグリセリンエステル等、ソルビタンエ
ステルとしては、ソルビタンモノあるいはジ、トリステ
アリン酸エステルやオレインエステル等、プロピレング
リコールエステルとしては、プロピレングリコールモノ
ステアリン酸エステル、プロピレングリコールモノオレ
イン酸エステル、プロピレングリコールモノベヘン酸エ
ステル等、またレシチンとしては、大豆レシチン、卵黄
レシチン等が挙げられる。It is preferable to use a food emulsifier (component (L)) other than the components (J) and (K) in combination with the auxiliary emulsifier, because the stability and foamability of the emulsion are further improved. Examples of the component (L) include glycerin esters, sorbitan esters, and propylene glycol esters, excluding lecithin or polyglycerin condensed ricinoleate of fatty acids having less than 20 carbon atoms. Among these, preferred glycerin esters include glycerin monostearate, glycerin mono- or dioleate, and polyglycerin esters such as polyglycerin oleate in addition to monoglycerin esters such as glycerin dioleate. Is sorbitan mono- or di-, tristearate, olein ester, etc .; propylene glycol ester is propylene glycol monostearate, propylene glycol monooleate, propylene glycol monobehenate, etc .; and lecithin is soybean. Lecithin, egg yolk lecithin and the like.
【００２５】本発明のケーキ用油中水型乳化油脂組成物
中に、成分（Ｌ）は単独又は２種以上を併用してもよ
く、１〜２０％、特に３〜８％含有するのが好ましい。In the water-in-oil type emulsified fat / oil composition for cakes of the present invention, the component (L) may be used alone or in combination of two or more, and preferably contains 1 to 20%, particularly 3 to 8%. preferable.
【００２６】本発明で使用する成分（Ｅ）の増粘安定化
剤は、増粘多糖類、ゼラチン等の増粘蛋白質等が挙げら
れ、増粘多糖類が好ましい。増粘多糖類の中では、特に
キサンタンガム、ジェランガム、ローカストビーンガ
ム、アラビアガム等が好ましい。更に好ましくはキサン
タンガムである。The thickening stabilizer of the component (E) used in the present invention includes thickening proteins such as thickening polysaccharides and gelatin, and thickening polysaccharides are preferred. Among the thickening polysaccharides, xanthan gum, gellan gum, locust bean gum, gum arabic and the like are particularly preferred. More preferably, xanthan gum is used.
【００２７】本発明のケーキ用油中水型乳化油脂組成物
中に、成分（Ｅ）は単独又は２種以上を併用して使用し
てもよく、また、ケーキバッターの安定性、乳化物の安
定性の点で０．５〜１０％含有するが、特に１〜５％で
あるのが好ましい。The component (E) may be used alone or in combination of two or more in the water-in-oil type emulsified fat composition for cakes of the present invention. From the viewpoint of stability, the content is 0.5 to 10%, and particularly preferably 1 to 5%.
【００２８】また、ケーキ用油中水型乳化油脂組成物
は、水及び水溶性成分が液体粒子として油相中に存在す
るほか、膨潤抑制α化澱粉及び増粘安定化剤を固体粒子
として油相中に分散した、すなわち、次の成分（Ａ）、
（Ｂ）、（Ｃ）、（Ｄ）及び（Ｅ）： （Ａ）食用油脂、 （Ｂ）水及び水溶性成分 （Ｃ）膨潤抑制α化澱粉 （Ｄ）乳化剤 （Ｅ）増粘安定化剤 を含有するケーキ用油中水型乳化油脂組成物であって、
成分（Ｂ）が液体粒子として、また成分（Ｃ）及び成分
（Ｅ）が固体粒子として油相中に独立して存在するケー
キ用油中水型乳化油脂組成物とすることにより、ケーキ
バッターの起泡性を低下させることなく、ケーキのしっ
とり感及び泡沫安定性を向上させる。The water-in-oil type emulsified fat / oil composition for cakes comprises water and a water-soluble component as liquid particles in an oil phase, and a swelling-suppressed pregelatinized starch and a thickening stabilizer as solid particles. Dispersed in the phase, ie the following component (A):
(B), (C), (D) and (E): (A) Edible fat and oil, (B) Water and water-soluble components (C) Swelling-suppressed pregelatinized starch (D) Emulsifier (E) Thickening stabilizer A water-in-oil type emulsified fat composition for cakes containing
By forming the component (B) as a liquid particle and the components (C) and (E) as solid particles independently in the oil phase as a water-in-oil type emulsified fat composition for cakes, The moist feeling and foam stability of the cake are improved without lowering the foamability.
【００２９】液体粒子の平均粒子径は、レーザー式粒度
分布計による測定法で０．５〜２０μm、好ましくは
０．５〜５μm、また固体粒子の平均粒子径は、１０〜
２００μm、好ましくは２０〜１００μmである。The average particle diameter of the liquid particles is 0.5 to 20 μm, preferably 0.5 to 5 μm as measured by a laser type particle size distribution analyzer, and the average particle diameter of the solid particles is 10 to 20 μm.
It is 200 μm, preferably 20 to 100 μm.
【００３０】本発明のケーキ用油中水型乳化油脂組成物
の基本的な製造法としては、まず、（Ａ）の食用油脂に
（Ｄ）の乳化剤、好ましくはポリグリセリン縮合リシノ
ール酸エステル（Ｊ）を溶解し、攪拌しながら（Ｂ）を
混合し分散させる。これを連続乳化機等に通し、平均粒
子径が５μm以下の油中水型の１次乳化物を作製する。
次に別の容器に（Ａ）の食用油脂をとり（Ｄ）の乳化
剤、好ましくはポリグリセリン縮合リシノール酸エステ
ル（Ｊ）以外の乳化剤（Ｌ）を溶解し、これに（Ｃ）の
膨潤抑制α化澱粉及び（Ｅ）の増粘安定化剤を分散さ
せ、スラリー分散物を作製する。上記１次乳化物とスラ
リー分散物を別々に４０℃まで冷却したのち、混合均一
化する製造法が挙げられる。As a basic method for producing the water-in-oil emulsified fat / oil composition for cakes of the present invention, first, the edible fat / oil (A) is added to the emulsifier (D), preferably polyglycerin-condensed ricinoleate (J). ) Is dissolved and (B) is mixed and dispersed with stirring. This is passed through a continuous emulsifier or the like to produce a water-in-oil primary emulsion having an average particle size of 5 μm or less.
Next, the edible oil and fat of (A) is taken in another container, and the emulsifier of (D), preferably the emulsifier (L) other than the polyglycerin condensed ricinoleate (J) is dissolved, and the swelling inhibition α of (C) is added thereto. The modified starch and the thickening stabilizer of (E) are dispersed to prepare a slurry dispersion. A method of separately cooling the primary emulsion and the slurry dispersion to 40 ° C., and then mixing and homogenizing the mixture.
【００３１】上記のケーキ用油中水型乳化油脂組成物を
用いてケーキを調製するには、穀粉（Ｆ）、卵（Ｇ）、
糖類（Ｈ）及び当該油脂組成物（Ｉ）が使用される。To prepare a cake using the above water-in-oil type emulsified fat / oil composition for cake, flour (F), egg (G),
The saccharide (H) and the fat or oil composition (I) are used.
【００３２】本発明のケーキに使用される成分（Ｆ）の
穀粉は、小麦粉、大麦粉、ライ麦粉、コーンミール、馬
鈴薯澱粉、コーンスターチ、タピオカ澱粉、米澱粉、コ
ーンワキシースターチ、及びそれらの化工澱粉（加工澱
粉）等が挙げられる。成分（Ｆ）のうち、３０〜１００
％、特に７０〜１００％が澱粉であると、ケーキの食感
の点で好ましい。澱粉としては、（ｉ）アミロース含量
２２％以上のコーンスターチ、小麦澱粉、米澱粉、ハイ
アミロースコーンスターチ、さご澱粉、馬鈴薯澱粉、葛
澱粉、及びこれらの低置換エステル化処理及び低置換エ
ーテル化処理された化工澱粉から選ばれた少なくとも１
種、（ii）アミロース含量１０％以上２２％未満のタピ
オカ澱粉、甘藷澱粉から選ばれた少なくとも１種を架橋
処理又は湿熱処理した化工澱粉、（iii）アミロース含
量１０％未満のワキシースターチ、もち米澱粉、もち種
小麦澱粉、もち種ソルガム澱粉から選ばれた少なくとも
１種を架橋処理又は湿熱処理した化工澱粉の３種の混合
組み合せたもの（特開２０００−６３４０１号公報）が
特に好ましい。The flour of the component (F) used in the cake of the present invention is wheat flour, barley flour, rye flour, corn meal, potato starch, corn starch, tapioca starch, rice starch, corn waxy starch, and their modified starches. (Processed starch). 30 to 100 of component (F)
%, Particularly 70 to 100%, is preferable in terms of the texture of the cake. Examples of the starch include (i) corn starch having an amylose content of 22% or more, wheat starch, rice starch, high amylose corn starch, strawberry starch, potato starch, kuzu starch, and low-substituted esterification and low-substituted etherification thereof. At least one selected from modified starch
Seeds, (ii) modified starch obtained by crosslinking or wet heat treating at least one selected from tapioca starch and sweet potato starch having an amylose content of 10% or more and less than 22%, (iii) waxy starch having an amylose content of less than 10%, glutinous rice Particularly preferred is a mixture of at least one selected from starch, waxy wheat starch, and waxy sorghum starch, which is a crosslinked or wet heat-treated modified starch (JP-A-2000-63401).
【００３３】本発明のケーキに使用される成分（Ｇ）の
卵は、全卵、卵黄、卵白及びそれらの殺菌卵等が挙げら
れる。The eggs of the component (G) used in the cake of the present invention include whole eggs, egg yolks, egg whites and pasteurized eggs thereof.
【００３４】本発明のケーキに使用される成分（Ｈ）の
糖類としては、ショ糖、果糖、葡萄糖、麦芽糖、乳糖、
オリゴ糖、及びその液糖類、コーンシロップ等の分解糖
化液糖類、ソルビトール等の糖アルコール及びその液糖
類が挙げられる。甘味の点で、上白糖、麦芽糖等が好ま
しい。The sugars of the component (H) used in the cake of the present invention include sucrose, fructose, glucose, maltose, lactose,
Oligosaccharides, liquid sugars thereof, degraded saccharified liquid sugars such as corn syrup, sugar alcohols such as sorbitol, and liquid sugars thereof can be mentioned. In terms of sweetness, upper sucrose, maltose and the like are preferred.
【００３５】本発明のケーキは、ケーキ製造時の安定性
及び食感、風味の点で成分（Ｆ）の穀粉１００重量部に
対し、成分（Ｇ）の卵１５０〜３００重量部、成分
（Ｈ）の糖類２０〜２５０重量部、成分（Ｉ）の本発明
のケーキ用油中水型乳化油脂組成物１０〜５０重量部を
含有するが、特に成分（Ｆ）１００重量部に対し、成分
（Ｇ）２００〜２５０重量部、成分（Ｈ）５０〜１８０
重量部（更には１００〜１５０重量部）、成分（Ｉ）１
５〜２５重量部含有するのが好ましい。特に、連続式起
泡化装置を用いてケーキバッターを製造することができ
なかった卵量１５０重量部以上を含有するケーキ、また
高卵量でかつ安定性は低いがケーキの食感に適した澱粉
を含有するケーキ、かつボリュームのあるケーキの製造
が可能である。The cake of the present invention has a stability, texture and flavor during the production of the cake, and 150 to 300 parts by weight of the egg of the component (G) and 100 parts by weight of the flour of the component (F), ) Of 20 to 250 parts by weight of the saccharide and component (I) of 10 to 50 parts by weight of the water-in-oil emulsified oil / fat composition for cakes of the present invention. G) 200 to 250 parts by weight, component (H) 50 to 180
Parts by weight (further 100 to 150 parts by weight), component (I) 1
It is preferable to contain 5 to 25 parts by weight. In particular, a cake containing 150 parts by weight or more of eggs, which could not produce a cake batter using a continuous foaming device, and a high egg mass and low stability but suitable for the texture of the cake It is possible to produce a cake containing starch and a cake having a large volume.
【００３６】本発明のケーキの生地は、本発明のケーキ
用油中水型乳化油脂組成物（成分（Ｉ））を、ケーキの
主原料である穀粉(成分（Ｆ）)、卵（成分（Ｇ））、糖
類（成分（Ｈ））、更に油脂等その他の成分とともに、
混合、攪拌して製造される。The cake dough of the present invention is prepared by mixing the water-in-oil type emulsified fat / oil composition for cake (component (I)) of the present invention with flour (component (F)), which is a main ingredient of cake, and egg (component ( G)), saccharides (component (H)), and other components such as fats and oils,
It is manufactured by mixing and stirring.
【００３７】このケーキ用生地の製造の際、本発明のケ
ーキ用油中水型乳化油脂組成物は徐々に水中油型乳化物
であるケーキ生地の中で水中油型の乳化物へと転相して
いく。この過程で水溶性成分、膨潤抑制α化澱粉、安定
化剤はきわめて均一にケーキ生地中に分散される。均一
に分散されると共に、まず膨潤抑制α化澱粉及び安定化
剤は、本乳化物中の水及び水溶性成分を吸収する。そし
て最終的に、起泡化の工程と共にケーキ生地の水中油型
の乳化物中に完全に分散される。During the production of the cake dough, the water-in-oil type emulsified fat composition of the present invention is gradually phase-inverted into an oil-in-water emulsion in a cake dough which is an oil-in-water emulsion. I will do it. In this process, the water-soluble component, the swelling-suppressed pregelatinized starch and the stabilizer are very uniformly dispersed in the cake dough. In addition to being uniformly dispersed, the swelling-suppressed pregelatinized starch and the stabilizer first absorb water and water-soluble components in the emulsion. And finally, it is completely dispersed in the oil-in-water type emulsion of the cake dough with the foaming step.
【００３８】また、本発明の組成物は油中水型乳化油脂
組成物の状態で存在するために、起泡性を低下させる水
溶性成分、膨潤抑制α化澱粉、安定化剤や乳化剤類もケ
ーキ生地の起泡性を低下せずに配合が可能となる。ケー
キ生地中に分散された水溶性成分、膨潤抑制α化澱粉、
また、このような機構にて有効成分を分散させるため、
安定性の低い澱粉、高含量の卵、油脂等を用いたケーキ
生地で、非常に比容積が大きくボリュームのあるケーキ
が、従来不可能であった連続式起泡化装置等で製造可能
となる。ここで、連続式起泡化装置は、ケーキ生地を連
続的に起泡させてケーキバッターを製造するもので、例
えば、オークスミキサー（米国Ｅ．Ｔ．Ｏａｋｅｓ．Ｃ
ｏｒｐｒａｔｉｏｎ社製）、モンドミキサー（ＭＯＮＤ
ＭＩＸ−ＨＯＬＬＡＮＤＢ．Ｖ．社製）等が市販されて
いる。Further, since the composition of the present invention exists in the form of a water-in-oil type emulsified oil / fat composition, water-soluble components for reducing foaming properties, swelling-suppressed pregelatinized starch, stabilizers and emulsifiers are also contained. Mixing is possible without reducing the foaming properties of the cake dough. Water-soluble components dispersed in the cake dough, swelling-suppressed pregelatinized starch,
Also, in order to disperse the active ingredient by such a mechanism,
Cake dough using low-stability starch, high-content eggs, oils and fats, etc., can be made into a cake with a very large specific volume and a large volume using a continuous foaming device that was not possible before. . Here, the continuous foaming apparatus is for continuously bubbling cake dough to produce a cake batter. For example, an oaks mixer (E.T.
operation), Monde Mixer (MOND)
MIX-HOLLANDB. V. And the like are commercially available.
【００３９】穀粉、卵、糖のほか本発明のケーキ用油中
水型乳化油脂組成物、起泡性ケーキ油脂等をスラリーミ
キサーに投入し、プレミックス生地を調製する。このの
ち、オークスミキサー等の連続式起泡化装置にて、空気
あるいは窒素を連続的に混合し、起泡化させる。このと
き、連続式起泡化装置内の攪拌しながら起泡化させる工
程中に、本発明のケーキ用油中水型乳化油脂組成物は水
中油型のケーキバッター中に転相し、機能が発現する。
通常、小麦粉を澱粉に置換してこの様な製造工程を行う
と、グルテンがなくシェア耐性のないケーキバッターで
あるため、泡沫安定性が低下し、焼成前あるいは焼成中
の脱泡が著しく、ボリュームのあるケーキを作製するこ
とができない。また、成分（Ｃ）、（Ｅ）及び（Ｊ）を
直接スラリーミキサー中に投入すると、起泡性を阻害
し、ケーキバッターの比重が下がりにくくなる。本発明
品を用いることにより、起泡性、泡沫安定性に優れるた
め、０．３まで比重を下げ、かつ、脱泡等の問題もな
く、ボリュームのあるケーキを作製できる。The flour, eggs, sugar, water-in-oil type emulsified fat / oil composition for cakes, foamable cake fat / oil, etc. of the present invention are charged into a slurry mixer to prepare a premixed dough. Thereafter, air or nitrogen is continuously mixed and foamed by a continuous foaming device such as an oaks mixer. At this time, during the step of foaming while stirring in the continuous foaming device, the water-in-oil type emulsified fat composition for cakes of the present invention is phase-shifted into an oil-in-water type cake batter, and the function is improved. Express.
Usually, when such a manufacturing process is performed by replacing wheat flour with starch, since the cake batter has no gluten and has no shear resistance, the foam stability is reduced, and the defoaming before or during baking is remarkable. Can't make a cake with cracks. Also, when the components (C), (E) and (J) are directly charged into the slurry mixer, the foaming property is impaired, and the specific gravity of the cake batter is hardly reduced. By using the product of the present invention, since the foaming property and the foam stability are excellent, the specific gravity is reduced to 0.3, and a cake having a large volume can be produced without problems such as defoaming.
【００４０】[0040]
【実施例】実施例１ 表１及び表２の組成のケーキ用油中水型乳化油脂組成物
を製造した。 （ケーキ用乳化油脂組成物の調製）ナタネ油（半量）、
コーンシロップ、リン酸水素二ナトリウム溶液、ポリグ
リセリン縮合リシノール酸エステル（半量）を８０℃で
融解混合し予備乳化後、乳化機（マイルダー、（株）荏
原製作所製）に通して平均粒子径が５μm以下になる油
中水型の１次乳化物を作製した。この１次乳化物の平均
粒子径は１．５μm（レーザー式粒度分布計：ＳＡＬＤ
−２１００島津製作所（株）で測定、分散媒はナタネ油
を使用し、超音波で分散した。）であった。また、別の
配合槽にナタネ油（半量）、ポリグリセリン縮合リシノ
ール酸エステル（半量）、キサンタンガム、膨潤抑制α
化澱粉及び残りの乳化剤類を８０℃で融解混合し粉体が
分散したスラリー状の混合物を作製した。このスラリー
状混合物の平均粒子径は２５μmであった。上記油中水
型１次乳化物及びスラリー状混合物を両方４０℃まで冷
却したのち混合し、ホモミキサーで均一化を行い、本発
明のケーキ用油中水型乳化油脂組成物を得た。この油中
水型油脂組成物の粒子径は、２．５μmと３８μmに２つ
のピークが存在する粒度分布であった。EXAMPLES Example 1 Water-in-oil type emulsified fats and oils compositions for cakes having the compositions shown in Tables 1 and 2 were produced. (Preparation of emulsified oil / fat composition for cake) Rapeseed oil (half amount),
Corn syrup, disodium hydrogen phosphate solution, polyglycerin condensed ricinoleate (half amount) are melted and mixed at 80 ° C, pre-emulsified, and passed through an emulsifier (Milder, manufactured by Ebara Corporation) to have an average particle size of 5 μm. The following water-in-oil type primary emulsion was prepared. The average particle size of this primary emulsion is 1.5 μm (laser type particle size distribution analyzer: SALD)
-2100 Measured by Shimadzu Corporation, rapeseed oil was used as a dispersion medium, and dispersed by ultrasonic waves. )Met. In another mixing tank, rapeseed oil (half), polyglycerin condensed ricinoleate (half), xanthan gum, swelling suppression α
The modified starch and the remaining emulsifiers were melted and mixed at 80 ° C. to prepare a slurry-like mixture in which powder was dispersed. The average particle size of the slurry mixture was 25 μm. The above water-in-oil primary emulsion and the slurry mixture were both cooled to 40 ° C. and then mixed, and homogenized with a homomixer to obtain a water-in-oil emulsion oil composition for cakes of the present invention. The water-in-oil type fat composition had a particle size distribution in which two peaks were present at 2.5 μm and 38 μm.
【００４１】[0041]
【表１】 [Table 1]
【００４２】[0042]
【表２】 [Table 2]
【００４３】ケーキ生地組成 表３にケーキ生地組成を示す。Table 3 shows the composition of the cake dough.
【００４４】[0044]
【表３】 [Table 3]
【００４５】ケーキ製造 表３のケーキ生地組成を、スラリーミキサーを用いて混
合し、比重が０．８のプレミックス生地を調製した。プ
レミッスク生地を連続式起泡化装置（モデル４ＭＢ３Ｉ
Ａ Ｅ．Ｔ．Ｏａｋｅｓ Ｃｏｒｐｒａｔｉｏｎ社製）
を用いて連続的に比重が０．４となるように起泡しケー
キバッターを調製した。焼き型（６号デコ台型、直径１
８cm、高さ６cm）に３５０ｇ流し込み、１８０℃で４０
分間オーブンで焼成してケーキを製造した。Preparation of Cake The cake dough compositions shown in Table 3 were mixed using a slurry mixer to prepare a premix dough having a specific gravity of 0.8. Continuous foaming device for premixed dough (Model 4MB3I
AE. T. Oakes Corporation)
The mixture was continuously foamed so as to have a specific gravity of 0.4 to prepare a cake batter. Baking type (No. 6 deco stand type, diameter 1)
8cm, height 6cm) and pour 350g at 180 ℃
The cake was baked in an oven for minutes.
【００４６】ケーキ評価 比容積：レーザー式容積測定装置で測定した。 生焼け及び釜落ちの有無：ケーキを半分に切り、目視で
有無を評価した。 風味及び食感：専門パネラー１０名が、弾力、ソフト
感、口溶け、しっとり感を次の評価基準に基づいて評価
した評点の平均点を風味及び食感の評価とした。 評点 評価内容 ５ 非常に良好である ４ 良好である ３ どちらともいえない ２ あまり良好でない １ 良好でないEvaluation of cake Specific volume: Measured with a laser type volume measuring device. Presence / absence of underburning and pot dropping: The cake was cut in half and visually evaluated for presence / absence. Flavor and texture: Ten expert panelists evaluated the elasticity, softness, melting in the mouth, and moist feeling based on the following evaluation criteria as the average score of the flavor and texture. Score Evaluation content 5 Very good 4 Good 3 Can't say 2 Not very good 1 Not good
【００４７】[0047]
【表４】 [Table 4]
【００４８】表４に結果を示す。本発明のケーキ用油中
水型乳化油脂組成物を使用することにより、比容積が５
mL／ｇを超える非常にボリュームのあるケーキが得られ
た。小麦粉を含む様々な澱粉等の穀分類を使用しても、
生焼けや釜落ちを起こさないケーキが得られた。また、
ケーキの重要な食感であるふっくらした弾力があり、か
つ、ソフト感があること、口溶けがよく、しっとり感が
あるケーキが得られた。Table 4 shows the results. By using the water-in-oil type emulsified fat / oil composition for cakes of the present invention, the specific volume is 5
A very voluminous cake in excess of mL / g was obtained. Using a variety of grain classifications such as starch, including flour,
A cake that does not cause overburning or kettle dropping was obtained. Also,
The cake has a plump elasticity, which is an important texture of the cake, a soft feeling, a good melting in the mouth, and a moist feeling.
【００４９】一方、比較品のケーキ用油中水型乳化油脂
組成物を使用したケーキでは、総じて比容積が５mL／ｇ
以下と従来レベルのケーキボリュームしか得られず、生
焼け釜落ち等の問題が生じたり、食感も総じて悪いもの
であった。On the other hand, the cake using the comparative water-in-oil type emulsified fat / oil composition for cake has a specific volume of 5 mL / g as a whole.
In the following, only the cake volume of the conventional level was obtained, and problems such as unburnt pot dropping occurred and the texture was generally poor.
【００５０】比較例１ ショ糖脂肪酸エステル（ＨＬＢ１１）以外は、表１と同
じ原料を使用して、次の組成のケーキ用油中水型乳化油
脂組成物を製造した。 ％ 組成：ナタネ油 ５０ コーンシロップ ２２ ３３％リン酸水素二ナトリウム １０ 膨潤抑制α化澱粉 １０ キサンタンガム １．５ ショ糖脂肪酸エステル（ＨＬＢ１１） ２ グリセリン脂肪酸エステル １．５ プロピレングリコールモノベヘン酸エステル １．５ ショ糖ベヘン酸エステル １ 大豆レシチン ０．５Comparative Example 1 A water-in-oil emulsified oil / fat composition for cake having the following composition was produced using the same raw materials as in Table 1 except for the sucrose fatty acid ester (HLB11). % Composition: Rapeseed oil 50 Corn syrup 22 33% Disodium hydrogen phosphate 10 Swelling-suppressed pregelatinized starch 10 Xanthan gum 1.5 Sucrose fatty acid ester (HLB11) 2 Glycerin fatty acid ester 1.5 Propylene glycol monobehenate 1.5 Sucrose behenate 1 soy lecithin 0.5
【００５１】このケーキ用油中水型乳化油脂組成物は、
粘度が高く粘土状の塊状物となり、製造が困難であっ
た。上記表３のケーキ生地組成１の組成のケーキ生地を
製造し、同じ工程でケーキを製造した。製造したケーキ
は、比容積が４．３mL／ｇ、生焼け及び釜落ちが有り、
ケーキの弾力は３、ソフト感は２、口溶けは１、そして
しっとり感が２という評価であった。This water-in-oil type emulsified fat / oil composition for cakes comprises:
It became a clay-like lump having a high viscosity and was difficult to produce. A cake dough having the composition of cake dough composition 1 in Table 3 above was manufactured, and a cake was manufactured in the same process. The produced cake has a specific volume of 4.3 mL / g, raw baking and kettle dropping,
The cake was rated 3 for elasticity, 2 for softness, 1 for melting in the mouth, and 2 for moist feeling.
【００５２】比較例２ 次のケーキ生地組成を製造し、同じ工程でケーキを製造
した。 重量部 ケーキ生地組成：ハイアミロースコーンスターチ（エステル化処理）３０ タピオカ澱粉（架橋及びエステル化処理） ２０ ワキシーコーンスターチ（架橋処理） ２０ 小麦澱粉 ３０ 全卵 ２４０ 上白糖 １００ マルトース粉末 ４０ 食塩 １ ベーキングパウダー ３ 起泡性ケーキ用油脂（マリッシュゴールド；花王（株）製） ２０ ケーキ用液状油脂（マリッシュスーパー；花王（株）製） ３０ 膨潤抑制α化澱粉 ２ キサンタンガム ０．３Comparative Example 2 The following cake dough composition was produced, and a cake was produced in the same process. Parts by weight Cake dough composition: High amylose corn starch (esterification treatment) 30 tapioca starch (crosslinking and esterification treatment) 20 waxy corn starch (crosslinking treatment) 20 wheat starch 30 whole egg 240 upper sugar 100 maltose powder 40 salt 1 baking powder 3 Oils and fats for foaming cake (malish gold; manufactured by Kao Corporation) 20 Liquid fats and oils for cakes (Marish Super; manufactured by Kao Corporation) 30 Swelling-suppressed pregelatinized starch 2 Xanthan gum 0.3
【００５３】製造されたケーキは、比容積３．８mL／
ｇ、生焼けは無かったが、釜落ちは有った。ケーキの弾
力は２、ソフト感は２、口溶けは２、そしてしっとり感
は３という評価であった。The cake produced had a specific volume of 3.8 mL /
g, there were no burns, but there was a pot drop. The cake was rated 2 for elasticity, 2 for softness, 2 for mouth melting, and 3 for moist feeling.
【００５４】[0054]
【発明の効果】本発明のケーキ用油中水型乳化油脂組成
物を使用したケーキバッターは、該乳化油脂組成物の成
分が、ケーキ生地中に分散して安定なものとなり、連続
式起泡装置を用いて起泡させることができ、焼成に際し
生焼け、釜落ちも無く、また製造したケーキは、比容積
が大きく比重が軽い、穀粉として澱粉を使用した場合で
も、弾力、ソフト感、口溶け及びしっとり感が優れてい
る。The cake batter using the water-in-oil type emulsified fat / oil composition for cakes of the present invention is stable in that the components of the emulsified fat / oil composition are dispersed in the cake dough, and the continuous foaming is performed. It can be foamed by using the device, there is no baking on baking, there is no falling in the kettle, and the produced cake has a large specific volume and a low specific gravity, even when using starch as flour, elasticity, soft feeling, melting in the mouth and Excellent moist feeling.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 木村 輝行 東京都墨田区文花２−１−３ 花王株式会 社研究所内 Ｆターム(参考） 4B026 DC06 DG01 DG04 DG11 DK01 DL01 DL03 DL05 DX04 4B032 DG02 DK01 DK10 DK15 DK17 DK18 DK21 DK47 DL01 DL08 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Teruyuki Kimura 2-1-3 Bunka, Sumida-ku, Tokyo F-term in Kao Corporation Research Laboratories (reference) 4B026 DC06 DG01 DG04 DG11 DK01 DL01 DL03 DL05 DX04 4B032 DG02 DK01 DK10 DK15 DK17 DK18 DK21 DK47 DL01 DL08
Claims (6)
（Ｄ）及び（Ｅ）： （Ａ）食用油脂 ２５〜７０重量％、 （Ｂ）水及び水溶性成分 ２５〜６０重量％、 （Ｃ）膨潤抑制α化澱粉 ３〜２０重量％、 （Ｄ）乳化剤 ０．５〜３０重量％、 （Ｅ）増粘安定化剤 ０．５〜１０重量％ を含有するケーキ用油中水型乳化油脂組成物。1. The following components (A), (B), (C),
(D) and (E): (A) 25 to 70% by weight of edible fat and oil, (B) 25 to 60% by weight of water and water-soluble components, (C) 3 to 20% by weight of swelling-suppressed pregelatinized starch, (D) A water-in-oil type emulsified fat / oil composition for cakes containing 0.5 to 30% by weight of an emulsifier, and 0.5 to 10% by weight of (E) a thickening / stabilizing agent.
である請求項１記載のケーキ用油中水型乳化油脂組成
物。2. The water-in-oil emulsified fat / oil composition for cakes according to claim 1, wherein the component (A) is an edible fat / oil having a melting point of 20 ° C. or lower.
（Ｉ）： （Ｆ）穀粉 １００重量部、 （Ｇ）卵 １５０〜３００重量部、 （Ｈ）糖類 ２０〜２５０重量部、 （Ｉ）請求項１又は２記載のケーキ用油中水型乳化油脂組成物 １０〜５０重量部 を含有するケーキ。3. The following components (F), (G), (H) and (I): (F) 100 parts by weight of flour, (G) 150-300 parts by weight of eggs, (H) 20-250 parts by weight of saccharides A cake comprising: (I) 10 to 50 parts by weight of a water-in-oil type emulsified fat / oil composition for cake according to claim 1 or 2.
である請求項４記載のケーキ。4. The cake according to claim 4, wherein 30 to 100% by weight of the component (F) is starch.
乳化油脂組成物を使用し、連続式起泡化装置を用いてケ
ーキバッターを製造するケーキの製造方法。5. A method for producing a cake, comprising using the water-in-oil type emulsified fat / oil composition for cakes according to claim 1 or 2 and using a continuous foaming apparatus to produce a cake batter.
（Ｄ）及び（Ｅ）： （Ａ）食用油脂、 （Ｂ）水及び水溶性成分 （Ｃ）膨潤抑制α化澱粉 （Ｄ）乳化剤 （Ｅ）増粘安定化剤 を含有するケーキ用油中水型乳化油脂組成物であって、
成分（Ｂ）が液体粒子として、また成分（Ｃ）及び成分
（Ｅ）が固体粒子として独立して油相中に存在するケー
キ用油中水型乳化油脂組成物。6. The following components (A), (B), (C),
(D) and (E): (A) edible oil and fat, (B) water and water-soluble components, (C) swelling-suppressed pregelatinized starch, (D) emulsifier, (E) thickening stabilizer, water-in-oil for cake. A type emulsified fat composition,
A water-in-oil emulsified fat / oil composition for cakes, wherein the component (B) is present in the oil phase independently as liquid particles, and the components (C) and (E) are independently present as solid particles.
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| JP2005362936A Division JP3889429B2 (en) | 2005-12-16 | 2005-12-16 | Water-in-oil emulsified fat composition for cake |
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| JP2009095246A (en) * | 2007-10-12 | 2009-05-07 | Adeka Corp | Foamable emulsifier composition for cake |
| JP2009153477A (en) * | 2007-12-27 | 2009-07-16 | Nisshin Oillio Group Ltd | Water-in-oil emulsified composition for baked confectionery, and baked confectionery containing the same |
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| JP2010178756A (en) * | 2010-04-16 | 2010-08-19 | Kao Corp | Bread containing liquid oil |
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| US8192781B2 (en) | 2003-06-11 | 2012-06-05 | Kao Corporation | Fat composition for bakery product and bakery product |
| JP2009095246A (en) * | 2007-10-12 | 2009-05-07 | Adeka Corp | Foamable emulsifier composition for cake |
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| JP2012170394A (en) * | 2011-02-21 | 2012-09-10 | Kao Corp | Oil-in-water emulsion composition for cake |
| JP2014045718A (en) * | 2012-08-31 | 2014-03-17 | Kaneka Corp | Chiffon-like baumkuchen |
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| CN109953252A (en) * | 2017-12-14 | 2019-07-02 | 丰益(上海)生物技术研发中心有限公司 | Starch lipids compound and preparation method |
| JP2019188294A (en) * | 2018-04-20 | 2019-10-31 | ミヨシ油脂株式会社 | Method for stabilizing emulsified product, and emulsified product and emulsion fuel using the same |
| JP7063703B2 (en) | 2018-04-20 | 2022-05-09 | ミヨシ油脂株式会社 | Emulsion stabilization method and emulsion and emulsion fuel using it |
| JP7467989B2 (en) | 2020-03-04 | 2024-04-16 | 日油株式会社 | Oil and fat composition for cake donuts and flour dough for cake donuts |
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