JP2008079507A - Oil-in-water type emulsified liquid for cake - Google Patents
Oil-in-water type emulsified liquid for cake Download PDFInfo
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Abstract
Description
本発明は、ケーキ用水中油型乳化液に関する。 The present invention relates to an oil-in-water emulsion for cake.
一般的に消費者に好まれるケーキとしては卵の風味が豊富で、良好な口溶けと食感を有するものが好まれる。この中で食感は焼成後のケーキの最も重要な要素の一つであり、良好な食感とは具体的には歯切れが良好で、組織がソフトであり、しっとり感、に優れ、かつ滑らかな口どけを有するものが好まれる。このような背景のなか、良好な食感を得る目的でケーキ原料である穀紛の種類や配合量、卵、油脂、水、糖類の配合量の調節や生地の調製条件、焼成条件を工夫して目的とされる食感を得ることが行われている。しかし、これら原料を単独、若しくは複数の組み合わせの調節だけでは得られる食感の変化に限界があり、現在の消費者嗜好に即した食感は十分満足できていないのが現状である。 Generally, the cake preferred by consumers is rich in egg flavor and has a good mouth melting and texture. The texture is one of the most important elements of the cake after baking. Specifically, the good texture is that the crispness is good, the structure is soft, the moist feeling is excellent, and smooth. Those with a savory mouth are preferred. Against this backdrop, in order to obtain a good texture, the type and blending amount of cereal flour that is a raw material for cakes, adjustment of the blending amount of eggs, fats and oils, water, and sugars, as well as dough preparation conditions and baking conditions were devised. To obtain the desired texture. However, there is a limit to the change in texture that can be obtained only by adjusting these ingredients alone or in combination, and the present condition is that the texture according to the current consumer preference is not fully satisfied.
このような問題を解決するために加工澱粉をケーキ原料に使用する方法が挙げられている。特許文献１にはエーテル化またはエステル化膨潤抑制処理を施した加工澱粉、特許文献２には膨潤抑制アセチル化澱粉、特許文献３には膨潤抑制澱粉、特許文献４にはヒドロキシプロピル澱粉及び／又はアセチル澱粉、を使用する方法が挙げられている。
これら加工澱粉の使用はケーキの食感に対しては効果が認められるものの、ケーキに食感効果が確認されるまでにはケーキに対して大量の添加が必要である。加工澱粉は水に溶解すると粘度が増大するので、ケーキ用水中油型乳化液が製造できなかったり、ケーキ生地に均一に練り込めなかったりする。また、焼成したケーキにおいても、生地に均一に分散できず十分な食感を改良することができなかった。使用にあたっては、従来のケーキと全く異なる生地製法や焼成方法が必要となることが多かった。
In order to solve such a problem, a method of using processed starch as a cake raw material is mentioned. Patent Document 1 describes processed starch that has been subjected to etherification or esterification swelling suppression treatment, Patent Document 2 includes swelling suppression acetylated starch, Patent Document 3 includes swelling suppression starch, Patent Document 4 includes hydroxypropyl starch, and / or A method using acetyl starch is mentioned.
Although the use of these modified starches is effective for the texture of the cake, it is necessary to add a large amount to the cake until the texture of the cake is confirmed. When processed starch is dissolved in water, the viscosity increases, so that an oil-in-water emulsion for cakes cannot be produced or cannot be kneaded uniformly into cake dough. Further, even in the baked cake, it was not possible to uniformly disperse the dough and the texture could not be improved sufficiently. In use, a dough production method and a baking method that are completely different from conventional cakes are often required.
この問題を解消するため、水中油型乳化液の形態としないで、油中水型乳化液の形態として、加工澱粉を油層に分散する技術が開示されている（特許文献５、６）。
しかし、大量の澱粉を水相に加熱溶解した場合、非常に高粘度となり、製造が困難となりやすい。また、特許文献７には、まず油中水滴型乳化液を製造工程と、油に化澱粉及び増粘安定剤をスラリー状に分散させる工程に分けて製造し、さらに別々にそれぞれ４０℃以下まで冷却したのちに混合し均一化する製造方法が開示されている。
このように平行して多くの工程を必要とする製造方法では製造機械が限定されるとともに、工業的に大量生産することが困難であり、容易に製造できないといった問題があった。
However, when a large amount of starch is dissolved by heating in an aqueous phase, the viscosity becomes very high and production tends to be difficult. In Patent Document 7, first, a water-in-oil emulsion is produced separately in a production process and a process in which a starch and a thickening stabilizer are dispersed in a slurry form in an oil, and each is further separately up to 40 ° C. or less. A manufacturing method is disclosed in which, after cooling, the mixture is mixed and homogenized.
In such a manufacturing method that requires many steps in parallel, the manufacturing machine is limited, and there is a problem that it is difficult to mass-produce industrially and cannot be easily manufactured.
本発明は、製造が容易にでき、ケーキ生地への練り込みが容易であり、ケーキの食感を改良できるケーキ用水中油型乳化液を提供することを目的とする。 An object of the present invention is to provide an oil-in-water emulsion for cakes that can be easily produced, kneaded into cake dough, and can improve the texture of the cake.
本発明を、以下に示す。
（１）油相部５〜４０質量部及び水相部６０〜９５質量部からなるケーキ用水中油型乳化液であって、水相部における糖類の濃度が５５〜８５質量％であり、水相部１００質量部中に粉体状の加工澱粉５〜５０質量部が分散していることを特徴とするケーキ用水中油型乳化液。
（２）２０℃における粘度が１５〜３００ｄＰａ・ｓであり、水中油型乳化液１００質量部に２００質量部の水を添加して、６５℃以上に加熱するとゲル化することを特徴とする（１）のケーキ用水中油型乳化液。
The present invention will be described below.
(1) An oil-in-water emulsion for cake comprising 5 to 40 parts by mass of an oil phase part and 60 to 95 parts by mass of an aqueous phase part, wherein the saccharide concentration in the aqueous phase part is 55 to 85% by mass, and the aqueous phase An oil-in-water emulsion for cake, wherein 5 to 50 parts by mass of powdery processed starch are dispersed in 100 parts by mass of the part.
(2) Viscosity at 20 ° C. is 15 to 300 dPa · s, and 200 parts by mass of water is added to 100 parts by mass of the oil-in-water emulsion and heated to 65 ° C. or higher, whereby gelation occurs ( The oil-in-water emulsion for cake of 1).
本発明によれば、加工澱粉を含むケーキ用水中油型乳化液を容易に製造することができる。本発明のケーキ用水中油型乳化液を使用すると、乳化液をケーキ生地に均一に練り込むことができ、従来の生地調製時間や手間をかけずに、従来と同等の粘度や硬さを持つ生地を製造することができる。また、生地のシェア耐性が高く、工業的な生産に適している。焼成したケーキは、ソフト感、しっとり感、滑らかな食感などの食感に優れている。 ADVANTAGE OF THE INVENTION According to this invention, the oil-in-water emulsion for cakes containing processed starch can be manufactured easily. When the oil-in-water emulsion for cake of the present invention is used, the emulsion can be uniformly kneaded into the cake dough, and the dough having the same viscosity and hardness as before without taking the conventional dough preparation time and labor. Can be manufactured. In addition, the fabric has high share resistance and is suitable for industrial production. The baked cake is excellent in texture such as soft feeling, moist feeling, and smooth texture.
本発明のケーキ用水中油型乳化液は、水相部に加工澱粉及び糖類を含む乳化液である。水相部にある加工澱粉は乳化液中には粉体状で分散しているが、ケーキ用水中油型乳化液に水を添加した後、加熱して６５℃以上にすると加工澱粉が溶解し乳化液がゲル化することに特徴がある。 The oil-in-water emulsion for cakes of the present invention is an emulsion containing processed starch and sugars in the water phase part. The processed starch in the aqueous phase is dispersed in powder form in the emulsion, but after adding water to the oil-in-water emulsion for cake and heating to 65 ° C or higher, the processed starch dissolves and emulsifies The liquid is characterized by gelation.
（加工澱粉）
本発明において使用できる加工澱粉はコーンスターチ、馬鈴薯澱粉、タピオカスターチ、小麦澱粉などの澱粉を加工処理したものである。例えば、酸又は酵素で加水分解した加工澱粉、硫酸や塩酸、次亜塩素酸ナトリウムで酸化、又は酸処理した加工澱粉；ドラムドライヤー、エクストルーダー等を用いて糊化した澱粉を脱水、乾燥しアルファー化した加工澱粉；官能基を酢酸、オクテニルコハク酸、リン酸でエステル処理した加工澱粉；官能基をプロピレンオキシド、モノクロロ酢酸、モノクロロ酢酸ナトリウムでエーテル処理した加工澱粉；トリメタリン酸塩、オキシ塩化リンにて架橋処理した加工澱粉を使用できる。これら加工澱粉は１種を単独で用いることができ、あるいは２種以上を組み合わせて用いることもできる。
このような加工澱粉は、水に溶解するのでケーキ用水中油型乳化液に使用すると、水相の粘度を上昇させることになる。しかし、本発明においては、水相に糖類が高濃度に溶解しているので加工澱粉が溶解せずに粉体状に分散することができ、粘度の上昇が抑制される。
一方でケーキ製造時には、水中油型乳化液はケーキ生地からの吸水し６５℃以上の温度になると、加工澱粉が溶解して増粘し、ゲル化することになる。
加工澱粉粉体の粒子径は１０〜１００μｍが好ましい。粒子径が大きいとケーキ製造時において水分の吸収に時間がかかり水に溶解しなくなる結果、焼成後のケーキの食感の改善効果が十分ではなくなるおそれがある。
本発明において、加工澱粉としてはケーキ用水中油型乳化液の製造、ケーキ生地練り込み時の作業性からは、３５℃以下の温度で本発明の糖類濃度の場合に水相に殆ど溶けない加工澱粉が好ましく、具体的にはコーンスターチ、タピオカスターチが好ましく使用できる。
また、焼成後のケーキに良好なソフト感、しっとり感、特徴的な食感を付与できる点からは、エーテル処理、又はエステル処理した加工澱粉が好ましい。
本発明において加工澱粉の使用量は、水相１００質量部中に５〜５０質量部が好ましく、より好ましくは２０〜４０質量部である。５質量部未満では、ケーキ焼成中の加熱溶解後において、乳化液を十分にゲル化できず、焼成したケーキにおいて滑らかな食感が不足する。また５０質量部を超えると、安定な水中油型の乳化液を製造するのが困難となり、また焼成したケーキにおいてベチャつきが強くなり、好ましくない。
(Modified starch)
Processed starch that can be used in the present invention is obtained by processing starch such as corn starch, potato starch, tapioca starch, and wheat starch. For example, processed starch hydrolyzed with acid or enzyme, processed starch oxidized or acid-treated with sulfuric acid, hydrochloric acid, sodium hypochlorite; starch gelatinized using a drum dryer, extruder, etc., dehydrated and dried to alpha Modified starch; functional starch esterified with acetic acid, octenyl succinic acid, phosphoric acid; functional starch etherified with propylene oxide, monochloroacetic acid, sodium monochloroacetate; trimetaphosphate, phosphorus oxychloride Cross-linked processed starch can be used. These modified starches can be used individually by 1 type, or can also be used in combination of 2 or more type.
Since such processed starch is dissolved in water, when used in an oil-in-water emulsion for cake, the viscosity of the aqueous phase is increased. However, in the present invention, since saccharide is dissolved in a high concentration in the aqueous phase, the processed starch can be dispersed in a powder form without being dissolved, and an increase in viscosity is suppressed.
On the other hand, when the cake is produced, the oil-in-water emulsion absorbs water from the cake dough and reaches a temperature of 65 ° C. or higher, the processed starch dissolves, thickens, and gels.
The particle diameter of the processed starch powder is preferably 10 to 100 μm. If the particle size is large, it takes a long time to absorb moisture during the production of the cake, so that it does not dissolve in water. As a result, the effect of improving the texture of the cake after baking may not be sufficient.
In the present invention, as the processed starch, the processed starch that is hardly soluble in the aqueous phase at the temperature of 35 ° C. or less at the saccharide concentration of the present invention from the viewpoint of workability at the time of producing the oil-in-water emulsion for cake and kneading the cake dough Specifically, corn starch and tapioca starch can be preferably used.
Moreover, from the point which can give a favorable soft feeling, a moist feeling, and characteristic food texture to the cake after baking, the processed starch which carried out the ether process or the ester process is preferable.
In this invention, 5-50 mass parts is preferable in 100 mass parts of water phases, and, as for the usage-amount of processed starch, More preferably, it is 20-40 mass parts. If it is less than 5 parts by mass, the emulsion cannot be sufficiently gelled after heating and melting during cake baking, and the baked cake lacks a smooth texture. On the other hand, when the amount exceeds 50 parts by mass, it is difficult to produce a stable oil-in-water emulsion, and the baked cake becomes strongly sticky, which is not preferable.
（糖類）
本発明において、糖類はケーキ用水中油型乳化液の製造工程及び生地への練り込み工程において加工澱粉の溶解を抑制し固体状に存在させるために使用する。本発明は、水相部に糖類が高濃度に溶解していると、水中油型乳化液中で加工澱粉が粉体状に分散できる。
本発明に使用できる糖類は、単糖類、二糖類、３〜１０糖糖のオリゴ糖である。冷水においても容易に溶解できる糖類である。具体的な糖類としては例えば、デキストリン、水飴などの多糖類、マルトース、シュークロースなどの二糖類、グルコース、フラクトースなどの単糖類、これらを水素添加した還元糖などを挙げることができる。
本発明において糖類の濃度は、水相中の糖類の濃度であり、（糖類／（糖類＋水）×１００）で換算される。糖類の濃度は、５５〜８５質量％が好ましく、６０〜８０質量％がさらに好ましい。
乳化液の水相の糖濃度が５５質量％未満になると水中油型乳化液の製造時において加工澱粉が膨潤しやすくなり、製造が困難になるおそれがある。水相の糖濃度が８５質量％を超えると水相の流動性が損失し、一部糖類の析出も見られることから、良好な水中油型乳化液を得られなくなるおそれがある。
(Sugar)
In the present invention, the saccharide is used for suppressing the dissolution of the processed starch and making it exist in a solid state in the production process of the oil-in-water emulsion for cake and the kneading process into the dough. In the present invention, when a saccharide is dissolved in a high concentration in the aqueous phase, the processed starch can be dispersed in a powder form in an oil-in-water emulsion.
Saccharides that can be used in the present invention are monosaccharides, disaccharides, and oligosaccharides of 3 to 10 sugars. It is a saccharide that can be easily dissolved in cold water. Specific examples of the saccharide include polysaccharides such as dextrin and syrup, disaccharides such as maltose and sucrose, monosaccharides such as glucose and fructose, and reducing sugars obtained by hydrogenating these.
In the present invention, the concentration of saccharide is the concentration of saccharide in the aqueous phase, and is converted by (saccharide / (saccharide + water) × 100). The concentration of the saccharide is preferably 55 to 85% by mass, and more preferably 60 to 80% by mass.
When the sugar concentration in the aqueous phase of the emulsion is less than 55% by mass, the processed starch tends to swell during the production of the oil-in-water emulsion, which may make the production difficult. If the sugar concentration in the aqueous phase exceeds 85% by mass, the fluidity of the aqueous phase is lost, and some saccharides are precipitated, which may make it impossible to obtain a good oil-in-water emulsion.
（水相部）
本発明のケーキ用水中油型乳化液において、水相部には、水、加工澱粉、糖類以外にソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル等の水溶性乳化剤を加えることができる。これらの乳化剤は水溶性であり、ＨＬＢ値は、１２〜１８であることが好ましい。
また、カゼイン塩やカゼイン塩以外の蛋白質や、蛋白質を含む素材を含有させることができる。このような蛋白質や蛋白質を含む素材としては、例えば、卵白蛋白質、ホエー蛋白質、ゼラチン、大豆蛋白質、分離大豆蛋白質、小麦蛋白質などの蛋白質、これらを酵素又は酸、アルカリで分解処理したペプタイド、脱脂粉乳、全脂粉乳などを挙げることができる。
さらに、ケーキ用水中油型乳化液の乳化状態を改善するために、ペクチン、寒天、キサンタンガム、グアガム、タマリンド種子ガム、ローカストビーンガム、カラギーナンなどの増粘多糖類を、必要に応じて配合することもできる。増粘多糖類の含有量は、ケーキ焼成時の火通り悪化や、ケーキの口溶け悪化を避けるために、水中油型乳化液中１質量％以下であることが好ましく、０．５質量％以下であることがより好ましい。
(Water phase)
In the oil-in-water emulsion for cakes of the present invention, a water-soluble emulsifier such as sorbitan fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester and the like is added to the water phase part in addition to water, processed starch, and sugar. Can do. These emulsifiers are water-soluble, and the HLB value is preferably 12-18.
In addition, casein salts, proteins other than casein salts, and materials containing proteins can be included. Examples of such proteins and materials containing proteins include protein such as egg white protein, whey protein, gelatin, soy protein, isolated soy protein, wheat protein, peptides obtained by decomposing these with enzymes, acids, or alkalis, and skim milk powder. And whole fat powdered milk.
Furthermore, in order to improve the emulsified state of the oil-in-water emulsion for cakes, thickening polysaccharides such as pectin, agar, xanthan gum, guar gum, tamarind seed gum, locust bean gum, carrageenan, etc. may be blended as necessary. it can. The content of the thickening polysaccharide is preferably 1% by mass or less in the oil-in-water emulsion in order to avoid fire deterioration during baking of the cake and deterioration of mouth melting of the cake, preferably 0.5% by mass or less. More preferably.
（油相部）
本発明で油相部に使用できる油脂は食品用に一般的に使用される油脂を使用することができる。このような油脂としては、例えば、コーン油、菜種油、大豆油、パーム油などの植物性油脂、乳脂、豚脂、牛脂、魚油などの動物性油脂、これら油脂を水素添加、分別、エステル交換して得られる油脂などを挙げることができる。さらに、中鎖脂肪酸トリグリセリドなどの合成油等が挙げられる。これらの油脂は、１種を単独で用いることができ、あるいは、２種以上を組み合わせて用いることもできる。油脂による全卵の気泡の消泡を防止するために、油脂の上昇融点が２０℃以下であることが好ましい。
油相部にはレシチン、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル等の油溶性乳化剤を加えることができる。これらの乳化剤は油溶性でありＨＬＢ値は１〜１２未満であることが好ましい。
(Oil phase)
As the fats and oils that can be used in the oil phase part in the present invention, fats and oils generally used for foods can be used. Examples of such fats and oils include vegetable fats and oils such as corn oil, rapeseed oil, soybean oil and palm oil, animal fats and oils such as milk fat, pork fat, beef tallow and fish oil, and hydrogenation, separation and transesterification of these fats and oils. And the oils and fats obtained. Furthermore, synthetic oils such as medium chain fatty acid triglycerides and the like can be mentioned. These fats and oils can be used individually by 1 type, or can also be used in combination of 2 or more type. In order to prevent defoaming of the air bubbles of the whole egg due to the fats and oils, the rising melting point of the fats and oils is preferably 20 ° C. or lower.
Oil-soluble emulsifiers such as lecithin, sorbitan fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester and polyglycerin fatty acid ester can be added to the oil phase part. These emulsifiers are preferably oil soluble and have an HLB value of less than 1-12.
（水中油型乳化液）
本発明のケーキ用水中油型乳化液は油相部５〜４０質量％及び水相部６０〜９５質量％からなる水中油型乳化液であることが好ましい。
油相部が５質量％未満、即ち水相部が９５質量％を超える場合には、水中油型乳化液中の加工澱粉の保型力が損なわれ、ケーキの食感がベチャついた感じとなることがある。
油相部が４０質量％を超える場合、即ち水相部が６０質量％未満では安定な乳化状態を長期間保てなくなる。また乳化液の状態が高粘度となり、ケーキ生地中への分散性に劣ることになる。
(Oil-in-water emulsion)
The oil-in-water emulsion for cake of the present invention is preferably an oil-in-water emulsion comprising an oil phase part of 5 to 40% by mass and an aqueous phase part of 60 to 95% by mass.
When the oil phase part is less than 5% by mass, that is, when the water phase part exceeds 95% by mass, the shape retention of the processed starch in the oil-in-water emulsion is impaired, and the texture of the cake is sticky. May be.
When the oil phase part exceeds 40% by mass, that is, when the water phase part is less than 60% by mass, a stable emulsified state cannot be maintained for a long time. Moreover, the state of an emulsified liquid becomes high viscosity, and it is inferior to the dispersibility in cake dough.
（水中油型乳化液の製造）
本発明の水中油型乳化液の製造方法において、まず、水に糖類を溶解したのち、乳化剤、乳蛋白成分等を加え、さらに加工澱粉を加え水相部とする。
本発明では、水に直接に加工澱粉を加えると加工澱粉が溶解し粘度が増大することになるため、まず糖類を水に溶解させ、所定の糖類の濃度以上とした後に加工澱粉を添加し分散させる。
次いで、水相部に油脂をはじめとする油相部を加え、水中油型に乳化せしめることにより、本発明の水中油型乳化液を得ることができる。油脂の乳化は、例えば、ホモジナイザー、ホモミキサー、アジホモミキサーなどの乳化機を用いて乳化することができる。
製造される水中油型乳化液中の水相部には、加工澱粉が固体状で分散している。また、水中油型乳化液の油滴の大きさを小さくでき、かつ粉体状の澱粉を均一に分散できるため高圧乳化機を使用することが好ましい。この場合、圧力は５０〜２００ｋｇ／ｃｍ２が好ましい。
(Manufacture of oil-in-water emulsions)
In the method for producing an oil-in-water emulsion of the present invention, first, a saccharide is dissolved in water, and then an emulsifier, a milk protein component and the like are added, and further processed starch is added to form an aqueous phase part.
In the present invention, when the processed starch is added directly to water, the processed starch dissolves and the viscosity increases. First, the saccharide is dissolved in water and the concentration of the saccharide is increased to a predetermined concentration, and then the processed starch is added and dispersed. Let
Subsequently, the oil-in-water type emulsion of this invention can be obtained by adding the oil phase part including fats and oils to a water-phase part, and emulsifying in an oil-in-water type. Oils and fats can be emulsified using, for example, an emulsifier such as a homogenizer, a homomixer, or an adihomomixer.
The processed starch is dispersed in a solid state in the aqueous phase in the oil-in-water emulsion to be produced. Moreover, it is preferable to use a high-pressure emulsifier because the size of the oil droplets in the oil-in-water emulsion can be reduced and the powdered starch can be uniformly dispersed. In this case, the pressure is preferably 50 to 200 kg / cm 2 .
製造される水中油型乳化液の粘度は、２０℃で２０〜２００ｄＰａ・ｓであることが好ましい。
２０ｄＰａ・ｓ未満では粉体状に分散している加工澱粉粉体が沈殿して乳化物内の加工澱粉の分散状態が不均一となりやすい。加工澱粉の分散が不均一になるとケーキの食感が不均一になるばかりかロット間のバラつきの原因にもなる。２００ｄＰａ・ｓを超えると安定な水中油型の調製が困難となり、製造される乳化液もケーキ生地への馴染みが悪くなり、結果的に食感のムラが発生する原因となる。
The viscosity of the produced oil-in-water emulsion is preferably 20 to 200 dPa · s at 20 ° C.
If it is less than 20 dPa · s, the processed starch powder dispersed in a powder form is precipitated, and the dispersed state of the processed starch in the emulsion tends to be uneven. If the dispersion of the processed starch is not uniform, the texture of the cake is not only uniform, but also causes variation between lots. If it exceeds 200 dPa · s, it becomes difficult to prepare a stable oil-in-water type, and the produced emulsified liquid becomes unsuitable for cake dough, resulting in uneven texture.
本発明のケーキ用水中油型乳化液は、水相部に加工澱粉は乳化液中には粉体状で分散している。この場合の粘度は２０℃において１０〜３００ｄＰａ・ｓであるが、ケーキ生地製造時において加熱して６５℃以上にするとケーキ中の水分を吸収し、加工澱粉が溶解し乳化液がゲル化することになる。６５℃以上はケーキ生地を焼成する際の温度であり、実際の生地調製時でゲル化して生地粘度が上昇するといった作業上の問題は生じないことになる。
本発明において、水中油型乳化液１００質量部に２００質量部の水を添加して、６５℃以上に加熱に加熱するとゲル化する水中油型乳化液を使用することが好ましい。ケーキ生地製造時において、水中油型乳化液はケーキ生地より水を吸収することになり、水中油型乳化液１００質量部に対して２００質量部が水の吸収量の目安となる。
水中油型乳化液１００質量部に２００質量部の水を添加して、６５℃以上に加熱に加熱してもゲル化しない水中油型乳化液を使用すると、本発明の十分な食感改良効果が得られないおそれがある。
In the oil-in-water emulsion for cakes of the present invention, the processed starch is dispersed in the aqueous phase as a powder in the emulsion. The viscosity in this case is 10 to 300 dPa · s at 20 ° C., but when heated at 65 ° C. or higher during the production of cake dough, the moisture in the cake is absorbed, the processed starch dissolves, and the emulsion becomes a gel. become. The temperature of 65 ° C. or higher is a temperature at which the cake dough is baked, and there is no problem in work such as gelation and increase in dough viscosity during actual dough preparation.
In the present invention, it is preferable to use an oil-in-water emulsion that gels when 200 parts by weight of water is added to 100 parts by weight of the oil-in-water emulsion and is heated to 65 ° C. or higher. When the cake dough is produced, the oil-in-water emulsion absorbs water from the cake dough, and 200 parts by mass is a measure of the amount of water absorbed with respect to 100 parts by mass of the oil-in-water emulsion.
When 200 parts by mass of water is added to 100 parts by mass of an oil-in-water emulsion and an oil-in-water emulsion that does not gel even when heated to 65 ° C. or higher is used, the sufficient texture improvement effect of the present invention May not be obtained.
（ケーキ用水中油型乳化液の使用）
本発明のケーキ用水中油型乳化液を使用できるケーキとして、例えば、蒸しケーキ、スポンジケーキ、スナックケーキ、シフォンケーキ、半生菓子等のケーキを挙げることができる。生地の起泡性や安定性に優れ、製造されるケーキのボリュームが大きく、口溶けのよい、食感に優れたケーキを製造するのに適する。本発明のケーキの製造方法に用いるケーキ材料は、小麦粉、砂糖、卵等の必須成分の他に、特に限定されないが、さらに必要に応じ膨張剤、着色料、香料及び香辛料やリキュール、調味料を配合することができる。
本発明のケーキ用水中油型乳化液は、ケーキ生地中の小麦粉１００質量部に対して１〜８０質量部配合することができる。配合量が１質量部未満では焼成後のケーキに十分なソフト感、シトリ感、滑らか感を付与する効果が十分に発揮できず、８０質量部を超える配合量では、ケーキとして適当な食感を維持できない。
(Use of oil-in-water emulsion for cake)
Examples of cakes that can use the oil-in-water emulsion for cakes of the present invention include cakes such as steamed cakes, sponge cakes, snack cakes, chiffon cakes, and semi-confectionery. The dough is excellent in foaming property and stability, and is suitable for producing a cake having a large texture, a good melt and a good texture. The cake material used in the method for producing a cake of the present invention is not particularly limited in addition to essential components such as flour, sugar and eggs, but further contains a swelling agent, a coloring agent, a flavoring agent, a spice, a liqueur and a seasoning as necessary. Can be blended.
1-80 mass parts of oil-in-water emulsions for cakes of this invention can be mix | blended with respect to 100 mass parts of flour in cake dough. If the blending amount is less than 1 part by mass, the effect of imparting sufficient softness, crispiness and smoothness to the cake after baking cannot be sufficiently exhibited. If the blending amount exceeds 80 parts by mass, a suitable texture as a cake is obtained. It cannot be maintained.
以下に、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれらの実施例によりなんら限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
実施例１
油脂成分としてナタネ油３５質量部にグリセリン脂肪酸エステルとしてエマルジーＭＳ（理研ビタミン（株））、０．５質量部、レシチンとして日清レシチンＤＸ（日清精油（株））０．５質量部を添加し、７０℃以上に加熱し、乳化剤を完全に溶解させた。
水相成分として、還元液糖であるアマミール（東和化成工業（株）、糖類の濃度７０質量％）を４１質量部使用し、ここにポリグリセリン脂肪酸エステルとしてサンソフト１８１Ｅ（太陽化学（株））を０．５質量部、カゼインナトリウムとしてインスタンラックＳ（中央商工業（株））を２．５質量部添加し、分散をした。湯煎にて加熱を行い、７０℃まで昇温し、これらを溶解した。その後、加工澱粉としてタピオカ加工澱粉（ジェルコールＰＯＴ０５、（株）Ｊオイルミルズ）を２０質量部添加し、水相部に分散させた。
加工澱粉が十分に分散した後、油相を添加して攪拌式のホモミキサーにて予備乳化した。次に、７０℃で２０分以上の予備乳化後、高圧ホモジナイザーにて１００ｋｇ／ｃｍ２の圧力にて本乳化を行った。得られた乳化液は２０℃に一昼夜保管し、ケーキ用水中油型乳化液を得た。
このケーキ用水中油型乳化液を用いて、評価試験を行った。
結果を表１に示す。
なお、粘度は以下のようにして測定した。
上記実施例にて調製したケーキ用水中油型乳化液は２０℃に調温し、回転型粘度型（ＲＥＯＮ社製ＶＩＳＣＯＴＥＳＴＥＲ「ＶＴ−０４Ｆ」、ローターＮｏ．１又は２）で粘度を測定した。
Example 1
Emulsy MS (Riken Vitamin Co., Ltd.), 0.5 parts by mass as glycerin fatty acid ester, and 0.5 parts by mass of Nisshin Lecithin DX (Nisshin Seimitsu Co., Ltd.) as lecithin are added to 35 parts by mass of rapeseed oil as an oil and fat component. The mixture was heated to 70 ° C. or higher to completely dissolve the emulsifier.
As an aqueous phase component, 41 parts by mass of Amamiru (Towa Kasei Kogyo Co., Ltd., sugar concentration 70% by mass), which is a reducing liquid sugar, is used. Here, Sunsoft 181E (Taiyo Kagaku Co., Ltd.) is used as a polyglycerol fatty acid ester. 0.5 parts by mass and 2.5 parts by mass of Instantlac S (Chuo Shoko Co., Ltd.) as sodium caseinate were added and dispersed. Heating was performed in a hot water bath, the temperature was raised to 70 ° C., and these were dissolved. Thereafter, 20 parts by mass of tapioca-processed starch (Gercol POT05, J Oil Mills Co., Ltd.) was added as the processed starch and dispersed in the aqueous phase.
After the processed starch was sufficiently dispersed, the oil phase was added and pre-emulsified with a stirring homomixer. Next, after preliminary emulsification at 70 ° C. for 20 minutes or longer, main emulsification was performed with a high-pressure homogenizer at a pressure of 100 kg / cm 2 . The obtained emulsion was stored at 20 ° C. all day and night to obtain an oil-in-water emulsion for cake.
An evaluation test was conducted using this oil-in-water emulsion for cake.
The results are shown in Table 1.
The viscosity was measured as follows.
The oil-in-water emulsion for cakes prepared in the above examples was conditioned at 20 ° C., and the viscosity was measured with a rotational viscosity type (VISCOTESTER “VT-04F”, rotor No. 1 or 2 manufactured by REON).
実施例２〜７及び比較例１〜５
実施例１と同様にして表１及び２に示した材料組成で、ケーキ用水中油型乳化液を配合し、評価試験を行った。なお馬鈴薯加工澱粉には松谷化学工業（株）製「ファリネックスＡＧ６００」、とうもろこし加工澱粉には松谷化学工業（株）製「松谷カンナ」を使用した。
Examples 2-7 and Comparative Examples 1-5
In the same manner as in Example 1, with the material compositions shown in Tables 1 and 2, an oil-in-water emulsion for cake was blended and an evaluation test was performed. Note that “Farinex AG600” manufactured by Matsutani Chemical Industry Co., Ltd. was used for the potato processed starch, and “Matsuya Kanna” manufactured by Matsutani Chemical Industry Co., Ltd. was used for the corn processed starch.
表１及び２の結果より、本発明の上記実施例にて調製したケーキ用水中油型乳化液は化工澱粉の水相への溶解による粘度の増加は殆どなく、製造が可能であった。
一方、糖類の濃度が５５質量％未満の場合（比較例１〜５）は、加工澱粉が水に溶解した結果、水相の粘度が著しく高くなり乳化することができなくなった。
From the results shown in Tables 1 and 2, the oil-in-water emulsion for cakes prepared in the above examples of the present invention could be produced with little increase in viscosity due to dissolution of the modified starch in the aqueous phase.
On the other hand, when the concentration of saccharides was less than 55% by mass (Comparative Examples 1 to 5), the processed starch was dissolved in water.
実施例８
実施例１で製造したケーキ用水中油型乳化液１００質量部に２００質量の水を添加した。その後攪拌しながら加熱し、６５℃まで昇温し、その後２０℃まで冷却した。
なお、粘度は、回転型粘度型（ＲＥＯＮ社製ＶＩＳＣＯＴＥＳＴＥＲ「ＶＴ−０４Ｆ」、ローターＮｏ．１又は２）を使用し測定した。ゲル強度は（株）サン科学製レオメーターＣＲ−２００Ｄを使用し、直径２０ｍｍの円形プレートを垂直に深さ１０ｍｍ、速度６０ｍｍ／分で挿入した際の応力（ｇ）を測定した。
結果を表３にまとめる。
Example 8
200 mass of water was added to 100 mass parts of the oil-in-water emulsion for cakes produced in Example 1. Thereafter, the mixture was heated with stirring, the temperature was raised to 65 ° C., and then cooled to 20 ° C.
The viscosity was measured using a rotational viscosity type (VISOTESTER “VT-04F”, rotor No. 1 or 2 manufactured by REON). The gel strength was measured by using a rheometer CR-200D manufactured by Sun Scientific Co., Ltd., and measuring the stress (g) when a circular plate having a diameter of 20 mm was vertically inserted at a depth of 10 mm and a speed of 60 mm / min.
The results are summarized in Table 3.
表３より、本発明のケーキ用水中油型乳化液は、６０℃以下では液状であるが、加熱し６５℃とするとゲル化することがわかる。ゲルは、その後、冷却し２０℃としてもその状態を維持できることがわかる。 From Table 3, it can be seen that the oil-in-water emulsion for cakes of the present invention is liquid at 60 ° C. or lower, but gels when heated to 65 ° C. It turns out that a gel can maintain that state after cooling and 20 degreeC after that.
実施例９
本発明のケーキ用水中油型乳化液中にある加工澱粉が調製後も粉体状に分散していることを確認するためにＯＬＹＭＰＵＳ（株）製の偏光顕微鏡による観察を行った。実施例１で製造した本発明のケーキ用水中油型乳化液を偏光観察したところ、粉体状の加工澱粉では透過光が発生するので、加工澱粉の部分が光って観察された。ケーキ用水中油型乳化液１００質量部に２００質量部の水を添加して６０℃に加熱し、ゲル化したものを２０℃に冷却し、偏光顕微鏡で確認したところ粉体状の加工澱粉は存在せず、視野全体が暗いままであった。
以上の観察により加熱前の加工澱粉は粉体状で分散しているが、加熱により溶解しゲル化することがわかる。
Example 9
In order to confirm that the processed starch in the oil-in-water emulsion for cakes of the present invention was dispersed in the form of powder even after preparation, observation was performed using a polarizing microscope manufactured by OLYMPUS Co., Ltd. When the oil-in-water emulsion for cakes of the present invention produced in Example 1 was observed with polarized light, transmitted light was generated in the powdered processed starch, and the processed starch portion was observed to shine. 200 parts by weight of water is added to 100 parts by weight of the oil-in-water emulsion for cake, heated to 60 ° C., cooled to 20 ° C., and confirmed with a polarizing microscope. Without, the entire field of view remained dark.
From the above observation, it is understood that the processed starch before heating is dispersed in a powder form, but is dissolved and gelled by heating.
実施例１０
本発明のケーキ用水中油型乳化液の使用がケーキの食感へ及ぼす影響を評価するため、スポンジケーキを焼成した。スポンジケーキは薄力粉１００質量部、ベーキングパウダー１質量部、上白糖１００質量部、全卵１００質量部、水５０質量部、液糖２０質量部、起泡性乳化脂（日本油脂（株）製アルエット）１５質量部、実施例１で調製したケーキ用水中油型乳化液２０質量部添加してスポンジケーキ生地を調製し、上火１８０℃、下火１６０℃のオーブンで３０分焼成した。
なお、比較のため実施例１で調製したケーキ用水中油型乳化液を添加しないスポンジケーキ生地も同様に焼成した。
これを試食した結果、本発明のケーキ用水中油型乳化液を添加して焼成したスポンジケーキは、ソフト感、モッチリ感、シトリ感、滑らか感が付与されて非常に良好な食感であることがわかった。
Example 10
In order to evaluate the influence of the use of the oil-in-water emulsion for cake of the present invention on the texture of the cake, a sponge cake was baked. Sponge cake is 100 parts by weight of flour, 1 part by weight of baking powder, 100 parts by weight of white sucrose, 100 parts by weight of whole egg, 50 parts by weight of water, 20 parts by weight of liquid sugar, foaming emulsified fat (Naruto manufactured by Nippon Oil & Fats Co., Ltd.) A sponge cake dough was prepared by adding 15 parts by mass and 20 parts by mass of the oil-in-water emulsion for cake prepared in Example 1, and baked in an oven at 180 ° C. and 160 ° C. for 30 minutes.
For comparison, the sponge cake dough without adding the oil-in-water emulsion for cake prepared in Example 1 was also fired in the same manner.
As a result of tasting this, the sponge cake baked by adding the oil-in-water emulsion for cake of the present invention has a soft feeling, a moist feeling, a crisp feeling, a smooth feeling, and has a very good texture. all right.
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| NL1036366C2 (en) * | 2008-12-24 | 2010-06-28 | Zeelandia H J Doeleman B V | BREAD IMPROVEMENT. |
| JP2017035052A (en) * | 2015-08-12 | 2017-02-16 | 日清オイリオグループ株式会社 | Sponge cake dough |
| JP2019092458A (en) * | 2017-11-24 | 2019-06-20 | 株式会社Adeka | Oil-in-water type emulsified fat composition |
| CN114144068A (en) * | 2019-04-23 | 2022-03-04 | Aak股份有限公司 | Oil-in-water structured emulsions and food products containing the same |
| 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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| JPH1099009A (en) * | 1996-09-26 | 1998-04-21 | Kanegafuchi Chem Ind Co Ltd | Foamable emulsified oil and fat composition for cake |
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| JPH07327597A (en) * | 1994-06-14 | 1995-12-19 | Kanegafuchi Chem Ind Co Ltd | Foamable emulsified fat composition and production of cake using the same |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL1036366C2 (en) * | 2008-12-24 | 2010-06-28 | Zeelandia H J Doeleman B V | BREAD IMPROVEMENT. |
| EP2201842A3 (en) * | 2008-12-24 | 2012-05-02 | Zeelandia H. J. Doeleman B.V. | Bread improver |
| JP2017035052A (en) * | 2015-08-12 | 2017-02-16 | 日清オイリオグループ株式会社 | Sponge cake dough |
| JP2019092458A (en) * | 2017-11-24 | 2019-06-20 | 株式会社Adeka | Oil-in-water type emulsified fat composition |
| JP7103732B2 (en) | 2017-11-24 | 2022-07-20 | 株式会社Adeka | Oil-in-water emulsified oil composition |
| CN114144068A (en) * | 2019-04-23 | 2022-03-04 | Aak股份有限公司 | Oil-in-water structured emulsions and food products containing the same |
| 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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