JP2009095246A - Foamable emulsifier composition for cake - Google Patents
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本発明は、内相が良好でボリュームが大である、スポンジケーキ、蒸しケーキ、バターケーキ等のケーキを得ることができるケーキ用起泡性乳化剤組成物に関する。 The present invention relates to a foaming emulsifier composition for cakes that can obtain a cake such as sponge cake, steamed cake, butter cake, etc., having a good internal phase and a large volume.
スポンジケーキ、蒸しケーキ、バターケーキ等のケーキを得るためのケーキ生地は微細な気泡を多く含んだ流動状〜ペースト状のバッター生地であり、その気泡を含有させるための起泡方法としては、可塑性油脂のクリーミング性を利用する方法と、卵の起泡力を利用する方法に大きく分けることができる。前者の代表が「フラワーバッター法」、「シュガーバッター法」等であり、後者の代表が「オールインミックス法」、「後粉法」等であり、前者は油脂含有量の多いバターケーキの製造に多く使用され、後者は卵含量が高いスポンジケーキ、蒸しケーキの製造に多く使用される方法である。なお、「後粉法」は、「共立て法」、「別立て法」等に分類することができる。 The cake dough for obtaining cakes such as sponge cake, steamed cake, butter cake is a fluid to paste-like batter dough containing a lot of fine bubbles. It can be roughly divided into a method using the creaming property of fats and oils and a method using the foaming power of eggs. The former representatives are “flower batter method” and “sugar batter method”, and the latter representatives are “all-in-mix method”, “after-powder method”, etc. The former is the production of butter cake with a high fat content. The latter is a method often used for the production of sponge cakes and steamed cakes having a high egg content. Note that the “post-powder method” can be classified into a “co-standing method”, a “separate method”, and the like.
このうち「オールインミックス法」とは、ケーキ用起泡性乳化剤組成物を使用して、全ケーキ生地原料を同時に起泡してケーキ生地とする方法であり、「後粉法」とは、小麦粉等の穀粉以外のケーキ生地原料を起泡したところへ、小麦粉等の穀粉類、水、油脂類、風味素材等を添加し軽く混合してケーキ生地とする方法である。
また、「共立て法」とは、卵を卵白と卵黄に分離せず全卵のまま使用するケーキ生地製法のことであり、例えば、スポンジケーキの場合は、卵、砂糖類、起泡性乳化剤組成物等を起泡させ、その後小麦粉等の穀粉類、水、油脂類、風味素材等を配合し軽く混合してケーキ生地とする。また、「別立て法」とは、卵を卵白と卵黄に分け、卵白の高い起泡力を利用するケーキ生地製法のことであり、例えば、スポンジケーキの場合は、卵白に砂糖を添加して起泡したメレンゲ生地と、卵黄や全卵、砂糖類、ケーキ用型起泡性乳化剤組成物等を起泡させた生地とを混合し、その後小麦粉等の穀粉類、水、油脂類、風味素材等を配合し軽く混合してケーキ生地とする。
Among these, the “all-in-mix method” is a method in which all the cake dough ingredients are simultaneously foamed into a cake dough using a foaming emulsifier composition for cake, and the “after-powder method” It is a method of adding cake flour such as wheat flour, water, fats and oils, flavor materials, etc. to a place where the cake dough raw material other than flour such as wheat flour is foamed and mixing it lightly to obtain cake dough.
The “co-standing method” is a cake dough manufacturing method that uses eggs as they are without separating them into egg white and egg yolk. For example, in the case of sponge cake, eggs, sugars, foaming emulsifiers The composition is foamed, and then flour such as flour, water, fats and oils, flavor materials and the like are blended and lightly mixed to obtain a cake dough. The “separate method” is a cake dough production method that divides an egg into egg white and yolk and uses the high foaming power of egg white. For example, in the case of sponge cake, sugar is added to egg white. Mix the foamed meringue dough with the dough in which egg yolk, whole egg, sugar, cake type foaming emulsifier composition, etc. are foamed, and then flour such as flour, water, fats and oils, flavor materials Etc. and mix lightly to make a cake dough.
これらの製法は、それぞれ、生地製造時間、生地製造の簡便性、得られるケーキの内相等を勘案して選択されるが、近年のケーキの製法は、効率が高く、大量・連続生産可能な「オールインミックス法」が主流となっている。
しかし、「オールインミックス法」で製造したケーキ、とくにスポンジケーキは、小麦粉等の穀粉類と水性成分とを同時に起泡させるため、起泡時間が長くなり、小麦粉のグルテン形成が起こり易く、その他の方法に比べ、食感（しとり感、ソフト性及び口溶け）が悪くなるという問題がある。
Each of these production methods is selected in consideration of the dough production time, the ease of dough production, the inner phase of the resulting cake, etc., but recent cake production methods are highly efficient and capable of mass production and continuous production. The “all-in-mix method” has become the mainstream.
However, cakes produced by the “all-in-mix method”, especially sponge cakes, cause foams such as wheat flour and aqueous components to foam simultaneously, so the foaming time is long and gluten formation of the flour tends to occur. Compared with this method, there is a problem that the texture (bitter feeling, softness and melting in the mouth) is deteriorated.
また、最近のケーキは、風味向上のため、卵、風味素材及び油脂を多量に添加配合することが多く、その場合、泡沫安定性が悪くなり、内相に芯が発生する問題や、焼成時の焼き縮みや釜落ちの発生等の問題があった。
そのため、上記問題を解決するために、ケーキ生地に添加物を配合する方法が提案されてきた。
In addition, recent cakes are often added and blended with eggs, flavor materials and fats and oils in order to improve the flavor. In that case, foam stability deteriorates and the problem of core formation in the internal phase, There were problems such as the occurrence of shrinkage of the pot and the occurrence of the pot dropping.
Therefore, in order to solve the above problems, a method of blending an additive into cake dough has been proposed.
例えば、キサンタンガム、グアガム、セルロース、グルコマンナン等の増粘剤をケーキの原材料や起泡性乳化剤組成物に添加し、ケーキ生地を増粘させ機械耐性を向上させる方法（例えば特許文献１参照）が紹介されているが、得られるケーキが粘ついたりもっちりとした食感になる等、食感、とくに口溶けが悪化するという問題に加え、生地粘度が高いため起泡力が低下し、また、加熱時（焼成又は蒸成）の粘度が低下するため、ケーキ内相やボリュームの改良が十分ではないという問題があった。
また、ケーキ生地に水不溶性あるいは水膨潤性カルボキシメチルセルロースや微結晶セルロースを添加し、生地の粘着性を低下させ作業性を向上する方法（例えば特許文献３及び４参照）も紹介されているが、これらの方法では生地粘度が低下するため起泡力が低下し、ケーキのしとり感の改善がなされないという問題があった。
For example, there is a method in which a thickener such as xanthan gum, guar gum, cellulose, glucomannan or the like is added to a cake raw material or a foaming emulsifier composition to thicken the cake dough and improve mechanical resistance (see, for example, Patent Document 1). Although introduced, in addition to the problem that the resulting cake becomes sticky or a texture that is sticky, the texture, especially the melting of the mouth deteriorates, the foaming power is reduced due to the high dough viscosity, Since the viscosity at the time of heating (baking or steaming) is lowered, there is a problem that improvement of the cake internal phase and volume is not sufficient.
In addition, a method of adding water-insoluble or water-swellable carboxymethyl cellulose or microcrystalline cellulose to the cake dough to reduce the tackiness of the dough and improving workability (see, for example, Patent Documents 3 and 4) has also been introduced. In these methods, since the dough viscosity is lowered, the foaming power is lowered, and there is a problem that the texture of the cake is not improved.
ここで、加熱するとゲル化し、冷却すると再び液状となる、熱可逆性のゲル化剤として、メチルセルロースが知られており、これを使用したベーカリー生地が紹介されており（例えば特許文献４及び５参照）、その効果として生地の機械への付着性の改善等の作業性の改善と得られるベーカリー食品のしとり感の改良とが挙げられている。
しかし、これらの文献は、発明の名称にもあるとおりドウ組成物に関する出願であり、ドウではなく、バッターであるケーキ生地に添加することについては具体的な記載はなく、また、ベーカリー生地への添加方法についても粉体原料に混合して生地に直接配合する方法しか述べられていない。そのため、ケーキ生地原料の粉体原料にメチルセルロースを添加・混合してケーキを製造すると、ケーキ生地中に微細で均質な気泡を安定して生成させることができず、そのため、得られるケーキは、ボリュームが小さく、きめが粗く不均質な内相になってしまうことに加え、ねちゃついた食感となり口溶けが悪くなるという問題があった。
Here, methylcellulose is known as a thermoreversible gelling agent that gels when heated and becomes liquid again when cooled, and bakery dough using this is introduced (for example, see Patent Documents 4 and 5). ), And the effects thereof include improvement in workability such as improvement in adhesion of the dough to the machine and improvement in the texture of the resulting bakery food.
However, these documents are applications relating to a dough composition as the title of the invention, and there is no specific description about adding to cake dough that is not batter but batter, and to bakery dough, As for the addition method, only the method of mixing directly with the dough after mixing with the powder raw material is described. Therefore, when methylcellulose is added to and mixed with the powder material of the cake dough raw material to produce a cake, it is not possible to stably produce fine and homogeneous bubbles in the cake dough. In addition to a small and coarse texture and an inhomogeneous internal phase, there is a problem that the texture becomes sticky and the mouth melts poorly.
従って、本発明の目的は、焼成したケーキの内相が良好で、ボリュームがあり、また、しとり感、ソフト性及び口溶けが良好なケーキを得ることができるケーキ用起泡性乳化剤組成物、及び該ケーキ用起泡性乳化剤組成物を使用したケーキを提供することにある。 Accordingly, an object of the present invention is to provide a foamable emulsifier composition for cakes that can obtain a cake having a good inner volume of a baked cake, a large volume, and a good feeling of moisturizing, softness, and mouth melting, and It is providing the cake which uses this foaming emulsifier composition for cakes.
本発明者らは、ケーキ用起泡性乳化剤組成物について前述の問題点を解決すべく鋭意研究検討を重ねた結果、特定のゲル化剤を水相に溶解して使用することで、上記目的を達成し得ることを知見した。
本発明は、上記知見に基づいてなされたもので、メチルセルロースを水相中に含有することを特徴とするケーキ用起泡性乳化剤組成物を提供するものである。
また、本発明は、上記ケーキ用起泡性乳化剤組成物を使用したケーキを提供するものである。
As a result of intensive research and studies to solve the above-mentioned problems with the foaming emulsifier composition for cakes, the present inventors have used the above-mentioned object by dissolving a specific gelling agent in an aqueous phase. It was found that can be achieved.
This invention is made | formed based on the said knowledge, and provides the foaming emulsifier composition for cakes which contains methylcellulose in an aqueous phase.
Moreover, this invention provides the cake which uses the said foaming emulsifier composition for cakes.
本発明のケーキ用起泡性乳化剤組成物によれば、内相が良好で、ボリュームが大きく、しとり感、ソフト性及び口溶けが良好であるケーキを提供することができる。 According to the foaming emulsifier composition for cakes of the present invention, it is possible to provide a cake having a good internal phase, a large volume, a good moist feeling, softness, and good melting in the mouth.
以下に本発明のケーキ用起泡性乳化剤組成物について詳細に説明する。 Hereinafter, the foaming emulsifier composition for cake of the present invention will be described in detail.
本発明で使用するメチルセルロースとは、木粉等を酸加水分解、アルカリ加水分解、酵素分解等によって分解した微細セルロース（グルコース重合物）に、水酸化ナトリウム等のアルカリ成分を添加し、メチルエーテル化したものである。
本発明に用いるメチルセルロースは、グルコース環単位当り、水酸基を平均１．０〜２．５、好ましくは１．２〜２．０、最も好ましくは１．４〜１．９個メトキシル基で置換したものである。メトキシル基による置換が１．０より小さいと、吸湿性が強く水への溶解性が非常に悪くなり、メトキシル基による置換が３を超えると水へ溶解しなくなり好ましくない。なお、メチルセルロースの２質量％水溶液を２０℃で測定したときの粘度が好ましくは５０〜１００００ｍＰａ・ｓ、より好ましくは１００〜７０００ｍＰａ・ｓ、さらに好ましくは１００〜３０００ｍＰａ・ｓ、最も好ましくは１００〜１０００ｍＰａ・ｓとなるメチルセルロースを使用することが好ましい。
The methylcellulose used in the present invention is a methyl etherification by adding an alkali component such as sodium hydroxide to fine cellulose (glucose polymer) obtained by acid hydrolysis, alkali hydrolysis, enzyme decomposition, etc. of wood flour. It is a thing.
The methyl cellulose used in the present invention has an average of 1.0 to 2.5, preferably 1.2 to 2.0, most preferably 1.4 to 1.9 methoxyl groups per hydroxyl group. It is. If the substitution with a methoxyl group is smaller than 1.0, the hygroscopicity is strong and the solubility in water becomes very poor. If the substitution with a methoxyl group exceeds 3, it is not preferred because it does not dissolve in water. In addition, the viscosity when a 2% by mass aqueous solution of methylcellulose is measured at 20 ° C. is preferably 50 to 10000 mPa · s, more preferably 100 to 7000 mPa · s, still more preferably 100 to 3000 mPa · s, and most preferably 100 to 1000 mPa · s. -It is preferable to use methylcellulose which becomes s.
本発明のケーキ用起泡性乳化剤組成物は、上記メチルセルロースを組成物基準で０．１〜４質量％、好ましくは０．３〜３質量％、最も好ましくは０．５〜２質量％含有する。メチルセルロースの含有量が０．１質量％未満であると、得られるケーキはボリュームが小さく、食感、特にソフト性が悪化しやすい。メチルセルロースの含有量が４質量％を超えると、得られるケーキはボリュームが小さく、食感、特に口溶けが悪化しやすい。 The foaming emulsifier composition for cake of the present invention contains the above methylcellulose in an amount of 0.1 to 4% by mass, preferably 0.3 to 3% by mass, and most preferably 0.5 to 2% by mass, based on the composition. . When the content of methylcellulose is less than 0.1% by mass, the resulting cake has a small volume, and the texture, particularly softness, tends to deteriorate. When the content of methylcellulose exceeds 4% by mass, the resulting cake has a small volume, and the texture, particularly the melting in the mouth, tends to deteriorate.
本発明の効果は、メチルセルロースを含有する水溶液は、加熱することでゲル化するが、冷却すると再び溶液に戻るというという、メチルセルロースのみが有する特殊な可逆性熱ゲル化特性により発現するものであり、その他のゲル化剤では本発明の効果は得られない。
また、本発明の効果は、メチルセルロースがケーキ用起泡性乳化剤組成物の水相の中に含まれる形態で存在するために得られるものであり、メチルセルロースがケーキ用起泡性乳化剤組成物の油相の中に含まれる形態で存在する場合や、メチルセルロースをケーキ生地に直接添加したのでは本発明の効果は得られない。
これは、良好な内相のケーキを得るためには、ケーキ生地において微細な気泡を多量に生成させ、且つ、加熱時にその気泡が破壊されることなく膨張し、固定されることが必要であることが知られているが、メチルセルロースがケーキ用起泡性乳化剤組成物の油相の中に微粉末の状態で含まれる形態で存在する場合や、メチルセルロースが生地に直接添加されると薄い膜構造の粗い気泡が生成するのに対し、メチルセルロースが起泡性乳化剤組成物の水相中に含まれると、起泡時に強い膜構造の微細な気泡が生成するためと思われる。
そのために生地を加熱（焼成又は蒸成）する際の気泡安定性に差が出ているものと考えられる。
The effect of the present invention is manifested by a special reversible thermal gelation property possessed only by methylcellulose, in which an aqueous solution containing methylcellulose is gelled by heating but returns to the solution again when cooled. The effects of the present invention cannot be obtained with other gelling agents.
Further, the effect of the present invention is obtained because methylcellulose is present in a form contained in the aqueous phase of the foaming emulsifier composition for cake, and methylcellulose is an oil of the foaming emulsifier composition for cake. The effect of the present invention cannot be obtained when it is present in the form contained in the phase or when methylcellulose is added directly to the cake dough.
In order to obtain a cake having a good internal phase, it is necessary to generate a large amount of fine bubbles in the cake dough, and to expand and fix the bubbles without being destroyed when heated. Although it is known that methyl cellulose is present in the form of fine powder contained in the oil phase of the foaming emulsifier composition for cakes, or when methyl cellulose is added directly to the dough, a thin film structure This is probably because, when methyl cellulose is contained in the aqueous phase of the foamable emulsifier composition, fine bubbles having a strong membrane structure are formed during foaming.
Therefore, it is considered that there is a difference in bubble stability when the dough is heated (baked or steamed).
本発明のケーキ用起泡性乳化剤組成物は、油脂を好ましくは１〜４０質量％、より好ましくは５〜３０質量％、さらに好ましくは２０〜３０質量％含有する。油脂の含有量が１質量％未満であると、得られるケーキが硬くなりやすく、ボリュームも小さくなりやすい。油脂含有量が４０質量％を超えると、得られるケーキはソフト性やしとり感がやや劣り、またボリュームが小さくなりやすい。 The foamable emulsifier composition for cakes of the present invention preferably contains 1 to 40% by mass of oil and fat, more preferably 5 to 30% by mass, and still more preferably 20 to 30% by mass. When the content of fats and oils is less than 1% by mass, the resulting cake tends to be hard and the volume tends to be small. When the oil content exceeds 40% by mass, the resulting cake is slightly inferior in softness and moisturizing, and the volume tends to be small.
本発明で使用することができる油脂としては、特に制限されるものではなく食用油脂であれば問題なく使用することができ、例えば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、カカオ脂、サル脂、牛脂、豚脂、乳脂、魚油、鯨油等の各種の植物油脂及び動物油脂、並びにこれらに水素添加、分別およびエステル交換から選択された一又は二以上の処理を施した加工油脂や、ＭＣＴ（中鎖脂肪酸トリグリセリド）等があげられる。本発明では、これらの油脂の中から選ばれた１種又は２種以上を用いることができるが、本発明ではこれらの食用油脂の中でも、ソフトな食感がえられる点で、２０℃において液状である油脂を使用することが好ましく、具体的には、大豆油、菜種油、コーン油、綿実油、オリーブ油、落花生油、米油、べに花油、ひまわり油、パーム分別軟部油、及びこれらの油脂の微水添油脂の中から選択される１種、又は２種以上の混合油脂が好ましく使用される。 The fats and oils that can be used in the present invention are not particularly limited and can be used without problems as long as they are edible fats and oils, such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, large oil Bean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao fat, monkey fat, beef fat, pork fat, milk fat, fish oil, whale oil, and other vegetable oils and animal fats, and hydrogenation, fractionation and transesterification Processed oils and fats subjected to one or more treatments selected from the above, MCT (medium chain fatty acid triglyceride) and the like. In the present invention, one or more selected from these fats and oils can be used. In the present invention, among these edible fats and oils, a liquid texture is obtained at 20 ° C. in that a soft texture can be obtained. It is preferable to use oils and fats, specifically soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, benflower oil, sunflower oil, palm fraction soft part oil, and fine oils of these oils and fats. One or two or more mixed fats and oils selected from hydrogenated fats and oils are preferably used.
本発明のケーキ用起泡性乳化剤組成物で使用する乳化剤は、一般のケーキ用起泡性乳化剤組成物に使用される乳化剤であれば特に限定なく使用することができ、例えば、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ポリグルセリン縮合リシノレイン酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、レシチン等を挙げることができ、これらのうちの１種又は２種以上を使用することができる。 The emulsifier used in the foaming emulsifier composition for cakes of the present invention can be used without particular limitation as long as it is an emulsifier used in a general foaming emulsifier composition for cakes. For example, glycerin fatty acid ester, Propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin condensed ricinoleic acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan A fatty acid ester, a lecithin, etc. can be mentioned, The 1 type (s) or 2 or more types of these can be used.
本発明のケーキ用起泡性乳化剤組成物における上記乳化剤の含有量は、好ましくは１０〜６０質量％、より好ましくは１２〜４９質量％、さらに好ましくは１５〜３５質量％である。乳化剤の含有量が１０質量％未満であると、「オールインミックス法」及び「後粉法」の両法において起泡力が低く、ケーキ生地調製時の作業性が悪くなり、得られるケーキのボリュームが小さくなりやすい。乳化剤の含有量が６０質量％を超えると、ケーキにワキシー感が残り、口溶けが悪くなるおそれがある。 Content of the said emulsifier in the foamable emulsifier composition for cakes of this invention becomes like this. Preferably it is 10-60 mass%, More preferably, it is 12-49 mass%, More preferably, it is 15-35 mass%. When the content of the emulsifier is less than 10% by mass, the foaming power is low in both the “all-in-mix method” and the “after-powder method”, the workability at the time of preparing the cake dough becomes worse, and the resulting cake The volume tends to be small. When content of an emulsifier exceeds 60 mass%, there exists a possibility that a waxy feeling may remain in a cake and a mouth melting may worsen.
本発明のケーキ用起泡性乳化剤組成物は、上記乳化剤の中でも、主要構成脂肪酸がベヘン酸であるソルビタン脂肪酸エステル、主要構成脂肪酸がベヘン酸であるショ糖脂肪酸エステル、及び主要構成脂肪酸がベヘン酸であるポリグリセリン脂肪酸エステルのうちの少なくとも１種、好ましくは２種以上を含有するものであると、起泡性及び泡沫安定性が高まり、結果としてよりボリュームの大きなケーキが得られる点で好ましい。
なお、２種の乳化剤を選択する場合、主要構成脂肪酸がベヘン酸であるソルビタン脂肪酸エステルと、主要構成脂肪酸がベヘン酸であるショ糖脂肪酸エステルとの組み合わせか、又は主要構成脂肪酸がベヘン酸であるソルビタン脂肪酸エステルと、主要構成脂肪酸がベヘン酸であるポリグリセリン脂肪酸エステルとの組み合わせであることが好ましい。
Among the above-mentioned emulsifiers, the foaming emulsifier composition for cake of the present invention is a sorbitan fatty acid ester whose main constituent fatty acid is behenic acid, a sucrose fatty acid ester whose main constituent fatty acid is behenic acid, and the main constituent fatty acid is behenic acid. It is preferable that the polyglycerin fatty acid ester is at least one, preferably two or more, in that the foamability and foam stability are improved, and as a result, a cake with a larger volume can be obtained.
When two types of emulsifiers are selected, a combination of a sorbitan fatty acid ester whose main constituent fatty acid is behenic acid and a sucrose fatty acid ester whose main constituent fatty acid is behenic acid, or the main constituent fatty acid is behenic acid. It is preferably a combination of sorbitan fatty acid ester and polyglycerin fatty acid ester whose main constituent fatty acid is behenic acid.
本発明のケーキ用起泡性乳化剤組成物における上記主要構成脂肪酸がベヘン酸であるソルビタン脂肪酸エステル、主要構成脂肪酸がベヘン酸であるショ糖脂肪酸エステル、及び主要構成脂肪酸がベヘン酸であるポリグリセリン脂肪酸エステルの含有量は、その合計量が、乳化剤総量の好ましくは１５〜６０質量％、より好ましくは２０〜５０質量％である。 In the foamable emulsifier composition for cake of the present invention, the sorbitan fatty acid ester whose main constituent fatty acid is behenic acid, the sucrose fatty acid ester whose main constituent fatty acid is behenic acid, and the polyglycerin fatty acid whose main constituent fatty acid is behenic acid The total content of the ester is preferably 15 to 60% by mass, more preferably 20 to 50% by mass of the total amount of the emulsifier.
本発明のケーキ用起泡性乳化剤組成物は、水を好ましくは１〜４０質量％、より好ましくは５〜３０質量％、さらに好ましくは２０〜３０質量％含有する。水の含有量が１質量％未満であると、メチルセルロースを溶解させることが困難となることに加え、得られるケーキが硬くなり、食感も悪く、ボリュームも小さくなるおそれがある。水の含有量が４０質量％を超えると、得られるケーキのボリュームが小さくなりやすい。なお、上記水の含有量には、下記のその他の食品や食品添加物に含まれる水分をも含むものとする。 The foaming emulsifier composition for cake of the present invention preferably contains 1 to 40% by mass of water, more preferably 5 to 30% by mass, and still more preferably 20 to 30% by mass. If the water content is less than 1% by mass, it becomes difficult to dissolve methylcellulose, and the resulting cake becomes hard, the texture is poor, and the volume may be reduced. If the water content exceeds 40% by mass, the volume of the cake obtained tends to be small. The water content includes water contained in the following other foods and food additives.
本発明のケーキ用起泡性乳化剤組成物には、上記成分以外に、一般的にケーキ用起泡性乳化剤組成物に使用される、その他の食品や食品添加物を含むことができる。
該成分としては、例えば、メチルセルロース以外のゲル化剤や増粘剤、糖類、澱粉類、穀粉類、無機塩及び有機酸塩、乳製品、卵製品、その他各種食品素材全般、着香料、調味料等の呈味成分、酸化防止剤、着色料、保存料、ｐＨ調整剤等を挙げることができる。
The foaming emulsifier composition for cakes of the present invention can contain other foods and food additives that are generally used in foaming emulsifier compositions for cakes in addition to the above components.
Examples of the ingredients include gelling agents and thickeners other than methylcellulose, sugars, starches, flours, inorganic salts and organic acid salts, dairy products, egg products, and other various food materials, flavorings, and seasonings. And the like, antioxidants, colorants, preservatives, pH adjusters and the like.
上記メチルセルロース以外のゲル化剤や増粘剤としては、寒天、カラギーナン、ファーセルラン、タマリンド種子多糖類、タラガム、カラヤガム、ペクチン、キサンタンガム、アルギン酸ナトリウム、トラガントガム、グアーガム、ローカストビーンガム、プルラン、ジェランガム、アラビアガム、ゼラチン等を挙げることができ、これらのうちの１種又は２種以上を使用することができるが、本発明のケーキ用起泡性乳化剤組成物では、生地状態から焼成時まで広い温度域で一定の粘度を示すことからよりボリュームの大きなケーキを得ることができる点で、キサンタンガムを使用することが好ましい。 Examples of gelling agents and thickeners other than methylcellulose include agar, carrageenan, farsellan, tamarind seed polysaccharide, tara gum, caraya gum, pectin, xanthan gum, sodium alginate, tragacanth gum, guar gum, locust bean gum, pullulan, gellan gum, Gum arabic, gelatin and the like can be mentioned, and one or more of them can be used. In the foaming emulsifier composition for cake of the present invention, a wide temperature range from the dough state to the baking time. It is preferable to use xanthan gum in that a cake having a larger volume can be obtained because it shows a certain viscosity in the region.
上記糖類としては、例えば上白糖、グラニュー糖、粉糖、液糖、ブドウ糖、果糖、ショ糖、麦芽糖、乳糖、酵素糖化水飴、還元澱粉糖化物、異性化液糖、ショ糖結合水飴、オリゴ糖、還元糖ポリデキストロース、還元乳糖、ソルビトール、トレハロース、キシロース、キシリトール、マルチトール、エリスリトール、マンニトール、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、ラフィノース、ラクチュロース等が挙げられる。これらの糖類は、単独で用いることもでき、又は２種以上を組み合わせて用いることもできる。 Examples of the sugars include sucrose, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzyme saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, and oligosaccharide. , Reducing sugar polydextrose, reducing lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, whey oligosaccharide, raffinose, lactulose and the like. These saccharides can be used alone or in combination of two or more.
上記澱粉類としては、特に制限はなく、例えば、コーンスターチ、タピオカ澱粉小麦澱粉、甘藷澱粉、サゴ澱粉、米澱粉、じゃがいも澱粉等の澱粉や、これらの澱粉をアミラーゼ等の酵素で処理したものや、α化処理、分解処理、エーテル化処理、エステル化処理、架橋処理、グラフト化処理等の中から選ばれた１種又は２種以上の処理を施した化工澱粉等が挙げられる。 The starches are not particularly limited, for example, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, potato starch and the like, those starch treated with an enzyme such as amylase, Examples thereof include modified starches and the like which have been subjected to one or more treatments selected from alpha treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment and the like.
上記穀粉類としては、特に限定されるものではないが、小麦粉、薄力粉、中力粉、強力粉、小麦胚芽、全粒粉、小麦ふすま、デュラム粉、大麦粉、米粉、ライ麦粉、ライ麦全粒粉、大豆粉、ハトムギ粉等をあげることができ、これらの中から選ばれた１種又は２種以上を用いるのがよい。本発明では、好ましくは薄力粉、全粒粉、デュラム粉、ライ麦粉、ライ麦全粒粉の中から選ばれた１種又は２種以上を用いるのが良い。 The above flours are not particularly limited, but wheat flour, weak flour, medium flour, strong flour, wheat germ, whole grain flour, wheat bran, durum flour, barley flour, rice flour, rye flour, rye whole grain flour, soybean flour, An oat flour etc. can be mentioned, It is good to use 1 type, or 2 or more types chosen from these. In the present invention, it is preferable to use one or more selected from among flour, whole grain flour, durum flour, rye flour, and rye whole grain flour.
上記無機塩としては、塩化ナトリウム、塩化カリウム、塩化カルシウム、炭酸ナトリウム、炭酸水素ナトリム、炭酸カリウム、リン酸ナトリウム、リン酸水素ナトリウム、リン酸カリウム、リン酸水素カリウム、ヘキサンメタリン酸ナトリウム等が挙げられる。
上記有機酸塩としては、クエン酸、クエン酸ナトリウム、クエン酸カリウム、クエン酸カルシウム、酒石酸、酒石酸ナトリウム、酒石酸カリウム、酒石酸水素ナトリム、酒石酸水素カリウム、乳酸、乳酸ナトリウム、乳酸カリウム、リンゴ酸、リンゴ酸ナトリム、リンゴ酸カリウム、コハク酸、コハク酸ナトリウム、コハク酸カリウム、ソルビン酸、ソルビン酸カリウム、ステアリン酸カルシウム等が挙げられる。
Examples of the inorganic salt include sodium chloride, potassium chloride, calcium chloride, sodium carbonate, sodium hydrogen carbonate, potassium carbonate, sodium phosphate, sodium hydrogen phosphate, potassium phosphate, potassium hydrogen phosphate, sodium hexanemetaphosphate, and the like. It is done.
Examples of the organic acid salt include citric acid, sodium citrate, potassium citrate, calcium citrate, tartaric acid, sodium tartrate, potassium tartrate, sodium hydrogen tartrate, potassium hydrogen tartrate, lactic acid, sodium lactate, potassium lactate, malic acid, apple Examples include acid sodium, potassium malate, succinic acid, sodium succinate, potassium succinate, sorbic acid, potassium sorbate, and calcium stearate.
上記乳製品としては、生乳、牛乳、特別牛乳、生山羊乳、殺菌山羊乳、生めん羊乳、部分脱脂乳、脱脂乳、加工乳、チーズ、濃縮ホエイ、アイスクリーム類、濃縮乳、脱脂濃縮乳、無糖れん乳、無糖脱脂れん乳、加糖れん乳、加糖脱脂れん乳、全粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、蛋白質濃縮ホエイパウダー、バターミルクパウダー、加糖粉乳、調製粉乳、はっ酵乳、乳酸菌飲料、乳飲料、カゼインカルシウム、カゼインナトリウム、カゼインカリウム、カゼインマグネシウム、ホエープロテインコンセートレート、トータルミルクプロテイン等を用いることができる。本発明ではこれらの中から選ばれた１種又は２種以上を使用することができる。 The above dairy products include raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk, cheese, concentrated whey, ice creams, concentrated milk, skim concentrated milk , Sugar-free milk, sugar-free skim milk, sweetened milk, sweetened skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened milk powder, formula powdered milk, fermented milk Lactic acid bacteria beverages, milk beverages, calcium caseinate, sodium caseinate, potassium casein, magnesium caseinate, whey protein concentrate, total milk protein, and the like can be used. In this invention, 1 type, or 2 or more types chosen from these can be used.
上記の卵類としては、全卵、卵黄、卵白、加塩全卵、加塩卵黄、加塩卵白、加糖全卵、加糖卵黄、加糖卵白、乾燥全卵、乾燥卵黄、乾燥卵白、凍結全卵、凍結卵黄、凍結卵白、凍結加糖全卵、凍結加糖卵黄、凍結加糖卵白、酵素処理全卵、酵素処理卵黄等を用いることができ、これらの中から選ばれた１種又は２種以上を組み合わせて用いることもできる。 The above eggs include whole egg, egg yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sweetened whole egg, sugared egg yolk, sugared egg white, dried whole egg, dried egg yolk, dried egg white, frozen whole egg, frozen egg yolk , Frozen egg white, frozen sweetened whole egg, frozen sweetened egg yolk, frozen sweetened egg white, enzyme-treated whole egg, enzyme-treated egg yolk, etc. can be used, and one or two or more selected from these can be used in combination You can also.
これら、その他の食品や食品添加物の含有量は一般的なケーキ用起泡性乳化剤組成物に準じた量であれば良く、本発明のケーキ用起泡性乳化剤組成物中、好ましくは、合計で７０質量％以下とする。 The content of these other foods and food additives may be an amount in accordance with a general cake foaming emulsifier composition, and in the cake foaming emulsifier composition of the present invention, preferably the total And 70% by mass or less.
本発明のケーキ用起泡性乳化剤組成物は、水相を含有するものであるが、その乳化型は、水中油型であっても油中水型であってもよいが、ケーキ生地中への分散性が良好な点で、水中油型であることが好ましい。なお、水中油型の場合、内相である油相中にさらに水相を含有する２重乳化型であってもよく、また、油中水型の場合、内相である水相の中にさらに油相を含む２重乳化型であってもよい。 The foaming emulsifier composition for cake of the present invention contains an aqueous phase, and the emulsification type may be an oil-in-water type or a water-in-oil type, but into the cake dough. The oil-in-water type is preferable from the viewpoint of good dispersibility. In the case of the oil-in-water type, it may be a double emulsion type that further contains an aqueous phase in the oil phase that is the inner phase, and in the case of the water-in-oil type, Furthermore, the double emulsion type containing an oil phase may be sufficient.
本発明のケーキ用起泡性乳化剤組成物の水相含量は、水中油型の場合は、好ましくは２０〜９０質量％、より好ましくは５０〜８０質量％である。なお、油中水型の場合は、好ましくは２〜５０質量％、より好ましくは５〜２２質量％である。 The water phase content of the foamable emulsifier composition for cakes of the present invention is preferably 20 to 90% by mass, more preferably 50 to 80% by mass in the case of an oil-in-water type. In addition, in the case of a water-in-oil type, it is preferably 2 to 50% by mass, more preferably 5 to 22% by mass.
次に、本発明のケーキ用起泡性乳化剤組成物の好ましい製造方法について説明する。
本発明のケーキ用起泡性乳化剤組成物は、例えば、メチルセルロースを含有する水相と、油相とを乳化することにより得ることができる。
Next, the preferable manufacturing method of the foamable emulsifier composition for cakes of this invention is demonstrated.
The foamable emulsifier composition for cake of the present invention can be obtained, for example, by emulsifying a water phase containing methylcellulose and an oil phase.
以下、具体的に、一例を挙げて詳しく説明する。
まず水相及び油相を用意する。水相は、６０〜８５℃に加熱した水にメチルセルロース、糖類、有機酸塩、無機塩、水溶性乳化剤、水溶性蛋白質、水溶性食物繊維、水溶性色素等の水溶性成分を加えて、溶解させ、水相とする。一方、食用油脂を６０〜８０℃に加熱し、油溶性乳化剤、油溶性成分等を加え、溶解させ、油相とする。次いで、水中油型乳化型のケーキ用起泡性乳化剤組成物を得る場合は、該水相に該油相を徐々に加え、水中油型の乳化物とする。この乳化物を冷却し、水中油型のケーキ用起泡性乳化剤組成物が得られる。
また、油中水型のケーキ用起泡性乳化剤組成物を得る場合は、該油相に該水相を徐々に加え、油中水型の予備乳化物とし、これを冷却し、油中水型のケーキ用起泡性乳化剤組成物を得る。なお、上記乳化は、攪拌羽根による攪拌、ホモジナイザー、ホモミキサー等の乳化機を使用することができる。
また、本発明のケーキ用起泡性乳化剤組成物を製造する際、窒素、空気等を含気させてもよい。
Hereinafter, a specific example will be described in detail.
First, an aqueous phase and an oil phase are prepared. The aqueous phase is dissolved by adding water-soluble components such as methylcellulose, saccharides, organic acid salts, inorganic salts, water-soluble emulsifiers, water-soluble proteins, water-soluble dietary fibers, and water-soluble pigments to water heated to 60 to 85 ° C. Let the water phase. On the other hand, edible fats and oils are heated to 60 to 80 ° C., and an oil-soluble emulsifier, an oil-soluble component and the like are added and dissolved to obtain an oil phase. Subsequently, when obtaining the foamable emulsifier composition for cakes of an oil-in-water type emulsion, this oil phase is gradually added to this water phase, and it is set as an oil-in-water type emulsion. This emulsion is cooled to obtain an oil-in-water foaming emulsifier composition for cakes.
Further, when obtaining a foamable emulsifier composition for water-in-oil type cakes, the water phase is gradually added to the oil phase to form a water-in-oil type pre-emulsified product, which is cooled, A foaming foaming emulsifier composition for the cake is obtained. The emulsification can be carried out by using a stirring blade, an emulsifier such as a homogenizer or a homomixer.
Moreover, when manufacturing the foamable emulsifier composition for cakes of the present invention, nitrogen, air or the like may be included.
本発明のケーキ用起泡性乳化剤組成物は、スポンジケーキ、ロールケーキ、スナックケーキ、バターケーキ、蒸しケーキ等、各種ケーキ用として、また、「フラワーバッター法」、「シュガーバッター法」、「後粉法」、「オールインミックス法」、「共立て法」、「別立て法」等各種製法のケーキの製造に広く使用することができるが、特に、内相、ボリューム及び食感の改良効果がより高く顕れることから、スポンジケーキ又は蒸ケーキに使用することが好ましく、より好ましくはオールインミックス法のスポンジケーキ又は蒸ケーキ用として使用する。なお、オールインミックス法でのケーキ生地調製は縦型ミサキーの他、モンドミキサー、オークスミキサー等の連続式起泡化装置を使用してもかまわない。 The foaming emulsifier composition for cakes of the present invention is used for various cakes such as sponge cakes, roll cakes, snack cakes, butter cakes, steamed cakes, etc., and "flower batter method", "sugar batter method", "after" Can be widely used in the production of cakes of various production methods such as “powder method”, “all-in-mix method”, “co-standing method”, “separate method”, etc., but especially the effect of improving the internal phase, volume and texture Therefore, it is preferably used for sponge cakes or steamed cakes, more preferably for sponge cakes or steamed cakes of the all-in-mix method. The cake dough preparation by the all-in-mix method may use a continuous foaming device such as a Mondo mixer or an Oaks mixer in addition to the vertical Misaki.
本発明のケーキ用起泡性乳化剤組成物の使用量は、ケーキ生地に含まれる穀粉類と澱粉類との合計量を１００質量部とした場合、好ましくは５〜４０質量部、より好ましくは５〜３０質量部である。使用量が５質量部未満では十分な起泡力及び泡沫安定性が得られず、ボリュームが小さく、食感も悪くなりやすい。４０質量部を超えると、乳化剤の臭いがケーキに残存し、風味が悪く、またワキシーな口溶けの悪い食感のケーキとなりやすい。 The amount of the foaming emulsifier composition for cake of the present invention is preferably 5 to 40 parts by mass, more preferably 5 when the total amount of flour and starch contained in the cake dough is 100 parts by mass. -30 mass parts. If the amount used is less than 5 parts by mass, sufficient foaming power and foam stability cannot be obtained, the volume is small, and the texture tends to be poor. When the amount exceeds 40 parts by mass, the smell of the emulsifier remains in the cake, and it tends to be a cake having a bad taste and a mouthfeel and a poor texture.
次に、本発明のケーキについて説明する。
本発明のケーキは、本発明のケーキ用起泡性乳化剤組成物を使用して得られたケーキ生地を使用して得られたものであり、本発明のケーキは、内相が良好でボリュームが大きく、食感も良好であるという特徴を有する。
その製法としては、卵類、糖類、穀粉類、水、油脂類等のケーキ原料、及び本発明のケーキ用起泡性乳化剤組成物を使用して得られたケーキ生地を、焼成又は蒸すことによって得られる。
なお、詳細なケーキの種類やケーキ製法については上述のとおりである。
また、上記ケーキ原料における、卵類、糖類、穀粉類、水、油脂類については、本発明のケーキ用起泡性乳化剤組成物の原料で述べたものと同様のものを使用することができる。
Next, the cake of the present invention will be described.
The cake of the present invention was obtained using a cake dough obtained using the foaming emulsifier composition for cake of the present invention. The cake of the present invention has a good internal phase and a high volume. It is large and has a good texture.
As the production method, by baking or steaming cake raw materials such as eggs, sugars, flours, water, oils and fats, and cake dough obtained using the foaming emulsifier composition for cakes of the present invention. can get.
Detailed cake types and cake manufacturing methods are as described above.
Moreover, about the eggs, saccharides, flours, water, and fats and oils in the said cake raw material, the thing similar to what was described with the raw material of the foaming emulsifier composition for cakes of this invention can be used.
以下に実施例を比較例と共に挙げ、本発明を更に詳しく説明するが、本発明はこれらの実施例に制限されるものではない。 Examples The present invention will be described in more detail below with reference to comparative examples, but the present invention is not limited to these examples.
〔実施例１〜実施例８及び比較例１〜３〕
＜ケーキ用起泡性乳化剤組成物の製造＞
表１に記載の油相原料を８０℃に加熱して各成分を均質に溶解し、６５℃に調温し、油相とした。一方、表１に記載の水相原料を７５℃に加熱して各成分を均質に溶解し、６５℃に調温し、油相とした。該水相をホモミキサーで攪拌しながら、該水相に該油相を徐々に添加し、予備乳化物を得た。これを掻取式熱交換機にて５５℃まで冷却した後、これを２０℃まで室温で放冷し、さらに５℃の冷蔵庫で５℃まで冷却し、実施例１〜実施例８及び比較例１〜２のケーキ用起泡性乳化剤組成物を得た。
なお、表１に記載の乳化剤の種類、主要結合脂肪酸の種類、及び構成脂肪酸中のベヘン酸の含有量については表２に記載した。
なお、得られたケーキ用起泡性乳化剤組成物の、油脂含有量、メチルセルロース含有量、乳化剤含有量及び水相含有量については、表３に記載した。
得られたケーキ用起泡性乳化剤組成物は、下記のスポンジケーキ製造試験Ａに供した。
なお、比較例１で得られたケーキ用起泡性乳化剤組成物（メチルセルロースを含有しないケーキ用水中油型起泡性乳化油脂）については、下記のスポンジケーキ製造試験Ｂについても行い、これを比較例３とした。
[Examples 1 to 8 and Comparative Examples 1 to 3]
<Production of foaming emulsifier composition for cake>
The oil phase raw material described in Table 1 was heated to 80 ° C. to dissolve each component homogeneously, and the temperature was adjusted to 65 ° C. to obtain an oil phase. On the other hand, the water phase raw material described in Table 1 was heated to 75 ° C. to dissolve each component homogeneously, and the temperature was adjusted to 65 ° C. to obtain an oil phase. While stirring the aqueous phase with a homomixer, the oil phase was gradually added to the aqueous phase to obtain a preliminary emulsion. After cooling this to 55 ° C. with a scraping heat exchanger, this was allowed to cool to 20 ° C. at room temperature, and further cooled to 5 ° C. with a 5 ° C. refrigerator. Examples 1 to 8 and Comparative Example 1 A foaming emulsifier composition for cake of ~ 2 was obtained.
In addition, it described in Table 2 about the kind of emulsifier of Table 1, the kind of main bond fatty acid, and the content of behenic acid in a constituent fatty acid.
In addition, it described in Table 3 about fats and oils content, methylcellulose content, emulsifier content, and aqueous phase content of the obtained foamable emulsifier composition for cakes.
The obtained foaming emulsifier composition for cake was subjected to the following sponge cake production test A.
In addition, about the foaming emulsifier composition for cakes obtained in the comparative example 1 (oil-in-water type foaming emulsified fats and oils for cakes which do not contain methylcellulose), it performed also about the following sponge cake manufacturing test B, and this was a comparative example It was set to 3.
＜スポンジケーキ製造試験Ａ（オールインミックス法）＞
全卵１８０質量部、上白糖１１０質量部、ケーキ用起泡性乳化剤組成物１５質量部、転化糖液糖２０質量部、牛乳２０質量部、水２５質量部、薄力粉１００質量部、ベーキングパウダー１質量部をミキサーボウルに投入し、軽く混合した後、キッチンエイドミキサーでワイヤーホイッパーを使用して、最高速（２４０回／分）で比重が０．４５となるまでホイップし、得られたケーキ生地を６号のケーキ型に入れ、１５０℃に設定した固定オーブンで４０分間焼成した。得られたスポンジケーキは室温（２５℃）で６０分放冷した後、袋に密封して２５℃で２４時間保管し、下記のボリューム評価、硬さ評価、内相評価、及び官能評価を行った。
<Sponge cake production test A (all-in-mix method)>
180 parts by weight of whole egg, 110 parts by weight of super white sugar, 15 parts by weight of foaming emulsifier composition for cake, 20 parts by weight of invert sugar sugar, 20 parts by weight of milk, 25 parts by weight of water, 100 parts by weight of flour, baking powder 1 Put the mass part into the mixer bowl, mix gently, then use a wire whip with a kitchen aid mixer and whip until the specific gravity is 0.45 at the highest speed (240 times / min), and the resulting cake dough Was placed in a No. 6 cake mold and baked in a fixed oven set at 150 ° C. for 40 minutes. The obtained sponge cake was allowed to cool at room temperature (25 ° C.) for 60 minutes, then sealed in a bag and stored at 25 ° C. for 24 hours, and the following volume evaluation, hardness evaluation, internal phase evaluation, and sensory evaluation were performed. It was.
＜スポンジケーキ製造試験Ｂ（オールインミックス法）＞
上記ケーキ用原材料として、メチルセルロース（メトローズＳＭ−４００）０．１５質量部を添加した以外は、上記スポンジケーキの製造試験Ａと同一の配合及び製法でスポンジケーキを製造し、同様の評価を行なった。
<Sponge cake production test B (all-in-mix method)>
A sponge cake was produced by the same composition and production method as in the sponge cake production test A except that 0.15 parts by mass of methylcellulose (Metroses SM-400) was added as the cake raw material, and the same evaluation was performed. .
＜スポンジケーキのボリューム評価＞
焼成２４時間後のスポンジケーキのボリュームをレーザー体積計にて測定した。ボリュームは焼成したケーキの２個の平均値とした。このボリュームを下記評価基準により４段階に評価し、これをボリュームの評価とした。なお、結果については表４に記載した。
◎：１４５０ｍｌ超
○：１４００ｍｌ超１４５０ｍｌ以下
△：１３５０ｍｌ超１４００ｍｌ以下
×：１３５０ｍｌ以下
<Volume evaluation of sponge cake>
The volume of the sponge cake after 24 hours of baking was measured with a laser volume meter. The volume was an average value of two pieces of the baked cake. This volume was evaluated in four stages according to the following evaluation criteria, and this was used as an evaluation of the volume. The results are shown in Table 4.
◎: More than 1450 ml ○: More than 1400 ml and less than 1450 ml
＜スポンジケーキの硬さ評価＞
焼成２４時間後のスポンジケーキの上部、下部、及び左右部を切り落とし、縦１０ｃｍ×横１０ｃｍ×高さ４ｃｍの直方体状にした。これをTexture Analyser （stable micro systems社製）にて硬さを測定した。
硬さは、直径２ｃｍのアダプターで、２ｃｍまで押したときの硬さで、ケーキ２個の平均値とした。この硬さを下記評価基準により４段階に評価し、これを硬さの評価とした。なお、結果については表４に記載した。
◎：４００ｇ以下
○：４００ｇ超５００ｇ以下
△：５００ｇ超６００ｇ以下
×：６００ｇ超
<Evaluation of sponge cake hardness>
The upper part, the lower part, and the left and right parts of the sponge cake after baking for 24 hours were cut off to form a rectangular parallelepiped shape having a length of 10 cm, a width of 10 cm, and a height of 4 cm. The hardness of this was measured with a Texture Analyzer (manufactured by stable micro systems).
The hardness is the hardness when pushing up to 2 cm with an adapter having a diameter of 2 cm, and is the average value of two cakes. This hardness was evaluated in four stages according to the following evaluation criteria, and this was evaluated as hardness. The results are shown in Table 4.
◎: 400 g or less ○: Over 400 g to 500 g or less Δ: Over 500 g to 600 g or less ×: Over 600 g
＜スポンジケーキの内相評価＞
焼成２４時間後のスポンジケーキをスライスし、下記の評価基準に従い評価を行った。なお、結果については表４に記載した。
◎：微細な泡が均質に存在している
○：やや粗い泡であるが均質に存在している
△：やや不均質な内相である
×：芯が発生している。
<Internal phase evaluation of sponge cake>
The sponge cake after 24 hours of baking was sliced and evaluated according to the following evaluation criteria. The results are shown in Table 4.
A: Fine bubbles are present uniformly. ○: Slightly coarse bubbles are present homogeneously. Δ: Slightly heterogeneous internal phase. X: Core is generated.
＜スポンジケーキの官能評価＞
１８人のパネラーに、焼成２４時間後のスポンジケーキを試食させ、スポンジケーキの食感（ソフト性、しとり感及び口溶け）について、下記の３点評価をさせ、その合計点を評価点数とし、下記評価基準に当てはめ官能評価結果とした。
<Sensory evaluation of sponge cake>
Eighteen panelists tasted the sponge cake after 24 hours of baking, and evaluated the following three points on the texture (softness, moist feeling and melting in the mouth) of the sponge cake. Sensory evaluation results were applied to the evaluation criteria.
食感（ソフト性）
５点：非常にソフトで、極めて良好な食感である
３点：ソフトな食感で、ほぼ良好な食感である
１点：やや硬い食感で、不良な食感である
Texture (softness)
5 points: very soft, very good texture 3 points: soft texture, almost good texture 1 point: slightly hard texture, poor texture
食感（しとり感）
５点：非常にしとり感があり、極めて良好である。
３点：ややしとり感があり、ほぼ良好である。
１点：ドライな食感で、不良である。
Texture
5 points: Very soft and very good.
3 points: There is a feeling of suppleness and is almost satisfactory.
1 point: A dry texture and poor.
食感（口溶け）
５点：良好な口溶けである
３点：ほぼ良好な口溶けである
１点：ワキシーな食感であるか、又はケーキが口中でほぐれにくく、不良な口溶けである。
Texture (melted in the mouth)
5 points: Good mouth melt 3 points: Almost good mouth melt 1 point: Waxy texture, or cake is difficult to loosen in the mouth and poor mouth melt.
＜食感評価基準＞
◎ ：合計点／人数が４．１点以上５．０点以下
○ ：合計点／人数が３．１点以上４．０点以下
△ ：合計点／人数が２．１点以上３．０点以下
× ：合計点／人数が１．１点以上２．０点以下
××：合計点／人数が１．０点
<Food texture evaluation criteria>
◎: Total score / number of people is 4.1 or more and 5.0 or less ○: Total score / number of people is 3.1 or more and 4.0 or less △: Total score / number of people is 2.1 or more and 3.0 points X: Total score / number of people is 1.1 or more and 2.0 points or less XX: Total score / number of people is 1.0
上記表４からわかるとおり、メチルセルロースを０．５〜２質量％含有する本発明のケーキ用起泡性乳化剤組成物を使用したケーキ（実施例１〜８）は、ケーキのボリュームがあり、ソフトな触感で、内相状態が良好で、食感（ソフト性、しとり感及び口溶け）とも良好であった。特に、油分含量が２０〜３０質量％の範囲内であって、メチルセルロースを０．５〜２質量％の範囲内で含有する実施例２、実施例４及び実施例８のケーキ用起泡性乳化剤組成物を使用したスポンジケーキは、内相が特に優れており、硬さ及び食感（ソフト性、しとり感及び口溶け）の全てが特に良好であった。また、乳化剤として、主要構成脂肪酸がベヘン酸であるソルビタン脂肪酸エステルを使用した実施例４のケーキ用起泡性乳化剤組成物を使用したスポンジケーキ、及び主要構成脂肪酸がベヘン酸であるショ糖脂肪酸エステルを使用した実施例８のケーキ用起泡性乳化剤組成物を使用したスポンジケーキは、それに加えてボリュームも特に良好であった。 As can be seen from Table 4 above, the cakes (Examples 1 to 8) using the foaming emulsifier composition for cakes of the present invention containing 0.5 to 2% by mass of methylcellulose have a cake volume and are soft. The tactile sensation was excellent in the internal phase state, and the texture (softness, moist feeling and melting in the mouth) was good. In particular, the foaming emulsifier for cakes of Examples 2, 4 and 8 having an oil content in the range of 20 to 30% by mass and containing methylcellulose in the range of 0.5 to 2% by mass. The sponge cake using the composition was particularly excellent in the internal phase, and the hardness and texture (softness, moist feeling and melting in the mouth) were all particularly good. Further, as an emulsifier, a sponge cake using the foaming emulsifier composition for cake of Example 4 using a sorbitan fatty acid ester whose main constituent fatty acid is behenic acid, and a sucrose fatty acid ester whose main constituent fatty acid is behenic acid In addition, the sponge cake using the foaming emulsifier composition for cake of Example 8 in which No. 1 was used had a particularly good volume.
これに対し、メチルセルロースを含有しない比較例１のケーキ用起泡性乳化剤組成物を使用したスポンジケーキは、内相、ボリューム、硬さ及び食感（ソフト性、しとり感及び口溶け）の全てがやや不良であり、また、メチルセルロースに代えてキサンタンガムを使用した比較例２で得られたスポンジケーキは、内相、ボリューム、硬さ及び食感（ソフト性、しとり感及び口溶け）の全てが不良であった。また、メチルセルロースを、ケーキ用起泡性乳化剤組成物に含有させずにケーキ生地に直接添加した、比較例３のケーキ用水中油型起泡性乳化油脂を使用したスポンジケーキは、内相及びボリュームがやや不良であり、食感のうちソフト性及びしとり感は良好であったが、口溶けが劣るものであった。 On the other hand, the sponge cake using the foaming emulsifier composition for cake of Comparative Example 1 containing no methyl cellulose has a little inner phase, volume, hardness and texture (softness, moist feeling and melting in the mouth). The sponge cake obtained in Comparative Example 2 using xanthan gum instead of methylcellulose was poor in all of the internal phase, volume, hardness and texture (softness, moisturizing feeling and melting in the mouth). It was. In addition, the sponge cake using the oil-in-water foaming emulsified fat for cake of Comparative Example 3 in which methylcellulose was added directly to the cake dough without being included in the foaming emulsifier composition for cake had an inner phase and volume. Although it was a little unsatisfactory and the texture and softness of the texture were good, the melting in the mouth was inferior.
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