JP2009165369A - Foaming emulsified oil-and-fat composition and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a foaming emulsified oil-and-fat composition with which half-baked or shrinkage is not caused when producing cakes, and cakes with volumes and satisfactory in all of 'soft' and 'elastic' palate feeling, 'melting' feeling and 'moist' palate feeling, can be baked. <P>SOLUTION: The foaming emulsified oil-and-fat composition comprising a pasty emulsified oil-and-fat composition or a foaming oil-in-water emulsified oil-and-fat composition, is obtained by adding a tertiary phase composed of an emulsifier, a hydroxy compound and saccharide to an emulsified substance of a primary phase composed of protein, saccharide and water, and oil and fat (a secondary phase), and cooling the mixture. The surface of the oil phase of the foaming emulsified oil-and-fat composition for cake is covered with a liquid crystalline emulsifier, and used for making a cake. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

本発明は、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（以下「ケーキ類」という）の製造において、ボリュームが大きく、「ソフト」で「弾力」があり、「口溶け」がよく且つ、「しっとり」感のある食感の良いケーキを製造するためのケーキ用起泡性乳化油脂組成物に関するものである。   The present invention has a large volume in the production of sponge cakes, butter sponges, chiffon cakes, roll cakes, Swiss rolls, busses, baumkuchens, pound cakes, cheesecakes, snack cakes, steamed cakes and the like (hereinafter referred to as “cakes”). The present invention relates to a foamable emulsified fat and oil composition for cakes for producing a cake that is “soft”, “elastic”, “melted in the mouth”, and has a “moist” feeling.

スポンジケーキの基本は、小麦粉、砂糖、全卵（中味）が等量の三等割であったが、近年、消費者の嗜好の高級化から「ソフト」で「弾力」があり、「口溶け」がよく且つ、「しっとり」した食感のケーキが求められている。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。そのためにこれらのケーキの安定的な製造は困難で、安定的な製造を行う手段としては、油脂を含まない起泡用乳化剤組成物、もしくは起泡性Ｏ／Ｗ乳化油脂によってケーキの生地を作った後で、液状の油脂を手早く混合する方法がある。しかし、この技術も生産性が悪く、またケーキの比重がバラツキ易く、一定の品質の製品を得る事が難しい。またケーキ配合組成中の卵量が増加すると、油脂を含むケーキでは特に、焼成中の生地の流動によって起こる生地気泡の部分的消泡により、焼成後のケーキ内相に芯が出来易くなる。さらに卵や油脂の多いケーキや比重の軽いケーキは、釜落ちや生焼けという現象が起こりやすく且つ、ぱさつきやすいという問題がある。このため、卵、油脂の含量を多くした比重の軽いケーキを、容易に安定的に製造することは困難で、特に厚みをもったこの種のケーキの製造は極めて困難だった。これらの欠点を改良したものとして、ジグリセリンモノ脂肪酸エステルを含むポリグリセリン脂肪酸エステル、グリセリンモノ脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ショ糖脂肪酸エステル、乳蛋白とを含有する食品用水中油型起泡剤組成物（特許文献１）が提案されているが、ボリュームやソフト感やしっとり感の改良は十分とは言えず、卵や油脂の含量を多くした配合では、釜落ちや生焼けという問題が生じる。また、グリセリン脂肪酸エステル、蔗糖不飽和脂肪酸エステル、さらに加工澱粉、増粘多糖類あるいは蛋白質を配合したケーキ用起泡性乳化油脂組成物（特許文献２）が提案されているが、ボリュームやソフト感やしっとり感の改良は十分とは言えず、また加工澱粉は均一に分散されない場合があり、生地の起泡性を低下させる等の問題を生じる。   The basics of sponge cake were flour, sugar, and whole eggs (contents) of 30%, but in recent years there has been “soft” and “elasticity” due to the increasing consumer taste, and “melted mouth” There is a need for cakes with good texture and a “moist” texture. However, there is a problem that if the content of eggs and fats is increased in order to improve the melting of the mouth with softness, the elasticity will be lost, and on the contrary, if the water content is reduced to increase the elasticity, the melting will become worse. In addition, if the specific gravity is lowered to make the texture soft and a cake with a low specific volume is made, the soft feeling will be produced, but generally there will be no moist feeling and problems such as being crisp will occur. Therefore, stable production of these cakes is difficult, and as a means for stable production, cake dough is made from a foaming emulsifier composition that does not contain fats or oils, or a foamable O / W emulsified fat. After that, there is a method of quickly mixing liquid oils and fats. However, this technique also has poor productivity, and the specific gravity of the cake tends to vary, making it difficult to obtain a product with a certain quality. Further, when the amount of eggs in the cake blending composition is increased, especially in cakes containing fats and oils, a core is easily formed in the cake inner phase after baking due to partial defoaming of dough bubbles caused by the flow of the dough during baking. Furthermore, cakes with a lot of eggs, oils and fats, and cakes with a low specific gravity are prone to the phenomenon of kettle dropping and burning, and they tend to be crispy. For this reason, it has been difficult to easily and stably produce a light cake with a high specific gravity of eggs and oils and fats, and it has been extremely difficult to produce this type of cake having a particular thickness. An oil-in-water foaming agent for food containing polyglycerin fatty acid ester containing diglycerin monofatty acid ester, glycerin monofatty acid ester, glycerin organic acid fatty acid ester, sucrose fatty acid ester, and milk protein. Although a composition (Patent Document 1) has been proposed, improvement in volume, softness and moistness cannot be said to be sufficient, and in the case of a composition containing a large amount of eggs and oils, problems such as dropping off the pot and raw burning occur. Furthermore, a foamable emulsified oil composition for cakes (Patent Document 2) containing glycerin fatty acid ester, sucrose unsaturated fatty acid ester, processed starch, thickening polysaccharide or protein has been proposed. The improvement of moist feeling cannot be said to be sufficient, and the processed starch may not be uniformly dispersed, resulting in problems such as reducing the foamability of the dough.

一方、ケーキ用の起泡性乳化油脂組成物の製造法としては、一般的な方法として、加熱した水相に、ほぼ同温度に加熱した油相を加えて、エマルジョン粒子が１０μｍ程度以下のほぼ均一になるまで乳化を行った後、冷却して得る方法（特許文献３、特許文献４、特許文献５）や、Ｄ相と呼ばれる水溶性多価アルコール、又は水溶性多価アルコールと水を含んだ界面活性剤溶液を作製後、これに油脂を分散させることによりＯ／Ｄ（Ｄは界面活性剤）エマルジョンを作り、ここに水を添加することによって微細なＯ／Ｗエマルジョンとする方法（特許文献６）、更には、油相に水相の一部を添加して攪拌し、一旦油中水型に乳化した後、残りの水相を添加攪拌して水中油型に転相させ、均質化して水相に分散している油滴粒子の７０重量％以上が、粒径０．５〜５０μｍにする方法（特許文献１）などが提案されているが、油相の表面に存在する液晶状態の乳化剤に着目したものはなく、何れにしてもボリュームの大きさ、「ソフト」で「弾力」のある食感、「口溶け」感、「しっとり」感を全て満足できるケーキは得られていない。
特開２００４−１６１８７号公報 特開平１０−９９００９号公報 特開平５−３３６８８４号公報 特開平７−２８９１４３号公報 特開平１１−２２５６７０号公報 特開２００４−１４１１５６号公報 On the other hand, as a method for producing a foamable emulsified oil composition for cakes, as a general method, an oil phase heated to substantially the same temperature is added to a heated aqueous phase, and the emulsion particles are about 10 μm or less. A method of emulsifying until uniform and then cooling (Patent Document 3, Patent Document 4, Patent Document 5), water-soluble polyhydric alcohol called D phase, or water-soluble polyhydric alcohol and water After preparing a surfactant solution, an O / D (D is a surfactant) emulsion is made by dispersing fats and oils in this solution, and water is added here to make a fine O / W emulsion (patented) Reference 6), and further, a part of the water phase is added to the oil phase and stirred, and once emulsified into a water-in-oil type, the remaining water phase is added and stirred to invert the oil phase into an oil-in-water type. 70% by weight or more of oil droplet particles dispersed in the aqueous phase However, a method of making the particle size 0.5 to 50 μm (Patent Document 1) and the like has been proposed, but none of the liquid crystal state emulsifiers existing on the surface of the oil phase is focused on, and in any case the volume is large. Well, a cake that satisfies all the “soft” and “elastic” textures, “mouth melt” and “moist” feelings has not been obtained.
JP 2004-16187 A Japanese Patent Laid-Open No. 10-99009 JP-A-5-336884 JP 7-289143 A JP-A-11-225670 JP 2004-141156 A

ケーキ類を製造する際の焼成時に生焼けや釜落ちがなく、ボリュームが大きく、「ソフト」で「弾力」のある食感、「口溶け」感、「しっとり」した食感を全て満足させるケーキを製造できる起泡性乳化油脂組成物を提供すること。   When baking cakes, there is no raw burning or dropping in the pot, the volume is large, and the cake that satisfies all of the "soft", "elastic" texture, "mouth melt", and "moist" texture Providing a foamable emulsified oil and fat composition.

上記の課題を解決すべく鋭意研究した結果、蛋白質、糖質及び水から成る第一相と油脂（第二相）の乳化物に、特定量で特定の乳化剤、ヒドロキシ化合物及び糖類からなる第三相を特定の温度で乳化混合し、特定の冷却温度で冷却して得られるペースト状の起泡性乳化油脂組成物とすることで、ボリュームが大きく、「ソフト」で「弾力」があり、「口溶け」がよく且つ、「しっとり」した食感の良いケーキが製造できることを見出し、本発明を完成するに至った。   As a result of diligent research to solve the above problems, a third phase consisting of a specific emulsifier, a hydroxy compound and a saccharide in a specific amount in an emulsion of a first phase and a fat (second phase) consisting of protein, sugar and water. By emulsifying and mixing the phase at a specific temperature and cooling at a specific cooling temperature, a paste-like foamable emulsified oil and fat composition is obtained, which has a large volume, “soft” and “elastic” It has been found that a cake having a good mouth melt and a moist texture can be produced, and the present invention has been completed.

即ち、本発明の第一は、起泡性水中油型乳化油脂組成物であって、油相の表面を液晶状態の乳化剤が覆っていることを特徴とするケーキ用起泡性水中油型乳化油脂組成物に関する。好ましい実施態様は、乳化剤が、乳化油脂組成物全体中３〜３０重量％のグリセリン脂肪酸エステルと２〜２０重量％のショ糖脂肪酸エステルを主成分とする上記記載のケーキ用起泡性水中油型乳化油脂組成物に関する。より好ましくは、乳化油脂組成物全体中、油相が５〜４５重量％である上記記載のケーキ用起泡性水中油型乳化油脂組成物、更に好ましくは、水相に、蛋白質、糖質及び水を含有する上記記載のケーキ用起泡性水中油型乳化油脂組成物、特に好ましくは、蛋白質が、カゼイン、カゼインナトリウム、乳清蛋白質濃縮物（ＷＰＣ）の乳蛋白質、或いは全卵を酵素処理したもの、卵黄を酵素処理し加糖してペースト状にした卵蛋白質からなる群より選ばれる少なくとも１種である上記記載のケーキ用起泡性水中油型乳化油脂組成物、極めて好ましくは、油相に、プロピレングリコール脂肪酸エステル０．５〜１０重量％を含有する上記記載のケーキ用起泡性水中油型乳化油脂組成物、最も好ましくは、粒径１０μｍ以上の油滴粒子が、画像面積全体の３０％以上であり、且つ粒径１０μｍ以上の油滴粒子の表面を覆っている液晶状態の乳化剤の厚みが、油滴径を１００％とした時の１％以上であることを特徴とする上記記載のケーキ用起泡性水中油型乳化油脂組成物、に関する。本発明の第二は、ケーキ用起泡性水中油型乳化油脂組成物の製造方法であって、乳化油脂組成物全体中、蛋白質、糖質及び水を主成分とする第一相が１０〜６５重量％、油脂を主成分とする第二相が５〜４５重量％、乳化剤、ヒドロキシ化合物及び糖類を主成分とする第三相が３０〜８０重量％であり、第三相の乳化剤が乳化油脂組成物全体中、グリセリン脂肪酸エステル３〜３０重量％、ショ糖脂肪酸エステル２〜２０重量部を主成分とし、まず第一相の成分と第二相の成分を５０〜８０℃で水中油型に乳化してから、７０〜９０℃の第三相の成分に添加して撹拌混合することで乳化し、その後２５〜５０℃まで冷却することを特徴とするケーキ用起泡性水中油型乳化油脂組成物の製造方法に関する。本発明の第三は、上記記載のケーキ用起泡性水中油型乳化油脂組成物を用いた食品に関する。   That is, the first of the present invention is a foamable oil-in-water emulsified oil and fat composition, wherein the oil phase is covered with a liquid crystal emulsifier and the foamable oil-in-water emulsification for cakes The present invention relates to an oil and fat composition. In a preferred embodiment, the foaming oil-in-water type for cakes according to the above, wherein the emulsifier is mainly composed of 3 to 30% by weight of glycerin fatty acid ester and 2 to 20% by weight of sucrose fatty acid ester in the whole emulsified oil / fat composition. It is related with an emulsified oil-fat composition. More preferably, the foaming oil-in-water emulsified oil / fat composition for cake as described above, wherein the oil phase is 5 to 45% by weight in the whole emulsified oil / fat composition, more preferably, the water phase contains proteins, carbohydrates and Foamable oil-in-water emulsified oil / fat composition for cake as described above containing water, particularly preferably, protein is casein, sodium caseinate, milk protein of whey protein concentrate (WPC), or whole egg treatment A foamable oil-in-water emulsified oil / fat composition for cakes as described above, which is at least one selected from the group consisting of egg protein obtained by subjecting egg yolk to enzyme treatment and sugaring into a paste, In addition, the foamable oil-in-water emulsified oil / fat composition for cake as described above containing propylene glycol fatty acid ester in an amount of 0.5 to 10% by weight, most preferably oil droplet particles having a particle size of 10 μm or more The thickness of the emulsifier in the liquid crystal state covering the surface of the oil droplet particles having a particle diameter of 10 μm or more is 1% or more when the oil droplet diameter is 100%. It is related with the foamable oil-in-water type emulsified oil-fat composition for cakes of the said description. 2nd of this invention is a manufacturing method of the foamable oil-in-water type emulsified oil-fat composition for cakes, Comprising: The 1st phase which has protein, saccharide | sugar, and water as a main component in the whole emulsified oil-fat composition is 10-10. 65% by weight, 5 to 45% by weight of second phase mainly composed of fats and oils, 30 to 80% by weight of third phase mainly composed of emulsifier, hydroxy compound and saccharide, and emulsifier of third phase In the entire oil and fat composition, the main component is 3 to 30% by weight of glycerin fatty acid ester and 2 to 20 parts by weight of sucrose fatty acid ester. First, the first phase component and the second phase component are oil-in-water at 50 to 80 ° C. And then emulsified by mixing with stirring and mixing with the third phase component at 70 to 90 ° C., and then cooled to 25 to 50 ° C. The present invention relates to a method for producing an oil and fat composition. 3rd of this invention is related with the foodstuff using the foamable oil-in-water type emulsified oil-fat composition for cakes described above.

本発明のケーキ用起泡性乳化油脂組成物を、ケーキ類を製造する際に使用することで、焼成時の生焼けや釜落ちがなく、またボリュームが大きく、「ソフト」で「弾力」のある食感、「口溶け」感、「しっとり」した食感を全て満足させるケーキ類を得ることができる。   By using the foamable emulsified fat and oil composition for cakes of the present invention when producing cakes, there is no raw burning or pot dropping at the time of baking, and the volume is large, "soft" and "elastic" Cakes that satisfy all of the texture, the “melting mouth”, and the “moist” texture can be obtained.

以下、本発明につき、更に詳細に説明する。本発明のケーキ用起泡性水中油型乳化油脂組成物は、油相の表面を液晶状態の乳化剤が覆っていることが特徴であり、粒径１０μｍ以上の油滴粒子の占める面積割合が、該ケーキ用起泡性水中油型乳化油脂組成物を撮影した画像面積全体の３０％以上であり、且つ粒径１０μｍ以上の油滴粒子の表面を覆っている液晶状態の乳化剤の厚みが、油滴粒径に対する割合で１％以上であることが望ましい。なお、本発明のケーキ用起泡性水中油型乳化油脂組成物中には、本発明の効果を損なわない限り、増粘剤、澱粉類、有機酸塩類、香料、着色料などを適宜使用してもよい。   Hereinafter, the present invention will be described in more detail. The foamable oil-in-water emulsified oil / fat composition for cakes of the present invention is characterized in that the surface of the oil phase is covered with an emulsifier in a liquid crystal state, and the area ratio occupied by oil droplet particles having a particle size of 10 μm or more, The thickness of the emulsifier in the liquid crystal state that covers 30% or more of the entire image area obtained by photographing the foamable oil-in-water emulsified oil / fat composition for cake and covers the surface of oil droplet particles having a particle diameter of 10 μm or more is oil. It is desirable that it is 1% or more in proportion to the droplet size. In addition, in the foamable oil-in-water emulsified oil / fat composition for cakes of the present invention, a thickener, starches, organic acid salts, fragrances, coloring agents, etc. are appropriately used unless the effects of the present invention are impaired. May be.

上記のようなケーキ用起泡性水中油型乳化油脂組成物は、たとえば、蛋白質、糖質及び水を主成分とする特定量の第一相の成分と、油脂を主成分とする特定量の第二相の成分を５０〜８０℃で水中油型に乳化したものを、７０〜９０℃に維持した乳化剤、ヒドロキシ化合物及び糖類からなる特定量の第三相に添加して撹拌混合することでさらに全体を乳化し、その後２５〜５０℃まで冷却することで得られる。   The foamable oil-in-water emulsified oil / fat composition for cake as described above includes, for example, a specific amount of a first phase component mainly composed of protein, sugar and water, and a specific amount mainly composed of fat and oil. By adding the component of the second phase emulsified in an oil-in-water type at 50 to 80 ° C. to a specific amount of the third phase composed of an emulsifier, a hydroxy compound and a saccharide maintained at 70 to 90 ° C., and stirring and mixing. Further, the whole is emulsified and then cooled to 25 to 50 ° C.

本発明の第一相で使用される蛋白質は、乳蛋白質、小麦蛋白質、血液蛋白質、卵蛋白質、およびこれらの酵素処理分解物あるいは酸処理分解物から選ばれる少なくとも１種であり、例えば、乳蛋白質としては、乳清蛋白質濃縮物（ＷＰＣ）、カゼインナトリウム、酸カゼイン、脱脂乳を限外濾過（ＵＦ）処理して乳糖と乳性ミネラルを除去し、濃縮、粉末化したトータルミルクプロテイン、あるいはこれらの乳蛋白質を酵素処理したもの、小麦蛋白質としては、グルテン、グリアジン、グルテニン、血液蛋白質としては、血漿蛋白質、卵蛋白質としては、卵黄、卵白由来の蛋白質などが挙げられる。このうち、酸カゼイン、カゼインナトリウム、ＷＰＣ等の乳蛋白質、あるいは全卵を酵素処理したもの、卵黄を酵素処理してから加糖してペースト状にしたもの等の卵蛋白質が好適である。これらの蛋白質は、ケーキ用起泡性水中油型乳化油脂組成物全体中、０．１〜５重量％、好ましくは０．２〜３重量％である。蛋白質の添加量が０．１重量％より少ないと乳化性が悪い場合があり、一方、５重量％より多いと起泡性が逆に低下してしまう場合がある。   The protein used in the first phase of the present invention is at least one selected from milk protein, wheat protein, blood protein, egg protein, and these enzyme-treated degradation products or acid-treated degradation products, for example, milk protein Whey protein concentrate (WPC), sodium caseinate, acid casein, skim milk is ultrafiltered (UF) to remove lactose and milk minerals, concentrated and powdered total milk protein, or these Enzymatically treated milk protein, wheat protein includes gluten, gliadin, glutenin, blood protein includes plasma protein, egg protein includes egg yolk, egg white derived protein, and the like. Of these, milk proteins such as acid casein, sodium caseinate, and WPC, or egg proteins such as those obtained by enzymatically treating whole eggs or those obtained by subjecting egg yolk to enzyme treatment and then sugaring into a paste form are preferred. These proteins are 0.1 to 5% by weight, preferably 0.2 to 3% by weight, in the whole foamable oil-in-water emulsified oil / fat composition for cake. If the amount of protein added is less than 0.1% by weight, the emulsifiability may be poor. On the other hand, if it exceeds 5% by weight, the foaming property may be lowered.

本発明の第一相及び第三相で使用される糖質としては、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、特に、麦芽糖、乳糖、オリゴ糖及びこれらに水素添加処理を施した還元糖から選ばれる少なくとも１種であることが好ましく、さらに糖濃度（重量換算）が４０〜９０％、好ましくは５０〜８０％が好適である。これらの糖質は、ケーキ用起泡性水中油型乳化油脂組成物全体中、第一相では３〜５０重量部が好ましく、より好ましくは５〜４０重量％、第三相では１０〜６０重量％が好ましく、より好ましくは１５〜４５重量％である。添加量がこの範囲を外れると十分な乳化性が得られない場合がある。   Sugars used in the first phase and the third phase of the present invention include sucrose, fructose, sucrose, maltose, lactose, oligosaccharides, liquid saccharides thereof, decomposed saccharified liquid saccharides such as corn syrup, sorbitol, etc. Examples thereof include sugar alcohols and liquid saccharides thereof. In particular, at least one selected from maltose, lactose, oligosaccharides and reducing sugars obtained by subjecting them to hydrogenation treatment is preferable, and the sugar concentration (in terms of weight) is 40. -90%, preferably 50-80% is suitable. These saccharides are preferably 3 to 50 parts by weight in the first phase, more preferably 5 to 40% by weight, and more preferably 10 to 60% in the third phase in the entire foamable oil-in-water emulsified oil / fat composition for cake. % Is preferable, and more preferably 15 to 45% by weight. If the addition amount is out of this range, sufficient emulsifiability may not be obtained.

本発明の第二相で使用される油脂は、食用であれば特に限定はなく、通常マーガリンやショートニングに使用される常温で固体状を呈する油脂であっても良いが、常温で液状の油脂が好ましく、例えば、大豆油、菜種油、コーン油等が好適に使用できる。この食用油脂の添加量は、ケーキ用起泡性水中油型乳化油脂組成物全体中５〜４５重量％が好ましい。添加量が５重量％より少ないとソフト感が劣る場合があり、一方、４５重量％より多いと組成物の乳化安定性が悪くなり、油分離を生じる場合がある。   The fats and oils used in the second phase of the present invention are not particularly limited as long as they are edible, and may be oils and fats that are solid at room temperature, which are usually used for margarine and shortening, Preferably, for example, soybean oil, rapeseed oil, corn oil and the like can be suitably used. The amount of the edible oil / fat is preferably 5 to 45% by weight in the whole foamable oil-in-water emulsified oil / fat composition for cake. When the addition amount is less than 5% by weight, the soft feeling may be inferior, whereas when it is more than 45% by weight, the emulsification stability of the composition may be deteriorated and oil separation may occur.

本発明の第三相で使用される乳化剤は、食品で用いられる乳化剤であれば特に限定はなく、例えばグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチンなどが挙げられる。本発明の乳化剤において、グリセリン脂肪酸エステルは必須であり、その合計使用量は、ケーキ用起泡性水中油型乳化油脂組成物全体中３〜３０重量％が好ましく、より好ましくは５〜１５重量％である。添加量が３重量％未満では十分な起泡性が得られない場合があり、３０重量部％を超えると起泡性乳化油脂組成物の乳化安定性が悪くなり、油分離を生じる場合がある。また本発明の乳化剤においてショ糖脂肪酸エステルは必須であり、その合計使用量は、ケーキ用起泡性水中油型乳化油脂組成物全体中２〜２０重量％が好ましく、より好ましくは３〜５重量％である。添加量が２重量％より少ないと、グリセリン脂肪酸エステルの起泡力を維持することができず、保存中に起泡力が大きく低下してしまう場合がある。一方、２０重量％より多いと、ケーキの風味を悪化する場合がある。   The emulsifier used in the third phase of the present invention is not particularly limited as long as it is an emulsifier used in food, and examples thereof include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin. . In the emulsifier of the present invention, glycerin fatty acid ester is essential, and the total amount used is preferably 3 to 30% by weight, more preferably 5 to 15% by weight, based on the total foamable oil-in-water emulsified oil / fat composition for cake. It is. If the amount added is less than 3% by weight, sufficient foamability may not be obtained, and if it exceeds 30% by weight, the emulsification stability of the foamable emulsified oil / fat composition may deteriorate and oil separation may occur. . The sucrose fatty acid ester is essential in the emulsifier of the present invention, and the total amount used is preferably 2 to 20% by weight, more preferably 3 to 5% by weight, based on the total foamable oil-in-water emulsified oil / fat composition for cake. %. If the amount added is less than 2% by weight, the foaming power of the glycerin fatty acid ester cannot be maintained, and the foaming power may be greatly reduced during storage. On the other hand, when it is more than 20% by weight, the flavor of the cake may be deteriorated.

前記グリセリン脂肪酸エステルとしては、モノグリセライド、モノグリセライド有機酸エステル、ポリグリセリン脂肪酸エステル等からから選ばれる少なくとも１種を用い得る。前記モノグリセライドの構成脂肪酸は、炭素数１６〜２２の飽和脂肪酸を主要成分とするグリセリンモノ脂肪酸エステルであって、モノグリセライドの含有量が乳化剤全体の８０重量％以上であることが好ましい。その上で特に、構成脂肪酸が炭素数２２（ベヘン酸）のモノグリセライドを、ケーキ用起泡性水中油型乳化油脂組成物全体中、好ましくは１重量％以上、より好ましくは１．５〜５重量％含有させることで、起泡性と生地安定性を好適に向上することができる。また、前記モノグリセライド有機酸エステルの有機酸は、酒石酸、コハク酸、クエン酸、乳酸、酢酸、ジアセチル酒石酸またはこれらの混合物からなる群より選ばれる少なくとも１種である。モノグリセライド有機酸エステルは、卵や油脂の含量を多くした配合で釜落ちや生焼けを防止する効果があるため、その添加量はケーキ用起泡性水中油型乳化油脂組成物全体中、０．１重量％以上が好ましく、より好ましくは０．３〜５重量％である。添加量が５重量％より多いと、ケーキの食感を損ねたり、風味も悪化する場合がある。   As the glycerin fatty acid ester, at least one selected from monoglyceride, monoglyceride organic acid ester, polyglycerin fatty acid ester and the like can be used. The constituent fatty acid of the monoglyceride is a glycerin monofatty acid ester having a saturated fatty acid having 16 to 22 carbon atoms as a main component, and the monoglyceride content is preferably 80% by weight or more of the total emulsifier. In particular, the monoglyceride having a constituent fatty acid of 22 carbon atoms (behenic acid) is preferably 1% by weight or more, more preferably 1.5 to 5% by weight in the whole foamable oil-in-water emulsified oil / fat composition for cake. % Content can improve foamability and dough stability suitably. The organic acid of the monoglyceride organic acid ester is at least one selected from the group consisting of tartaric acid, succinic acid, citric acid, lactic acid, acetic acid, diacetyltartaric acid, or a mixture thereof. The monoglyceride organic acid ester has the effect of preventing the dropping of the pot and the raw burn with the blending with a high egg and fat content, so the amount added is 0.1% in the whole foamable oil-in-water emulsified oil and fat composition for cake. % By weight or more is preferable, and more preferably 0.3 to 5% by weight. If the amount added is more than 5% by weight, the texture of the cake may be impaired, and the flavor may be deteriorated.

前記ショ糖脂肪酸エステルは、炭素原子数１６〜２２の飽和脂肪酸とショ糖とのモノエステル、ジエステル、ポリエステルからなる混合物であって、そのＨＬＢ値は７〜１６が好ましく、これらのショ糖脂肪酸エステルはＨＬＢが７〜１６のものを単独で用いることも、平均したＨＬＢが７〜１６になるように高・低のＨＬＢのものを組み合わせて用いても構わない。構成脂肪酸が炭素数２２（ベヘン酸）のショ糖脂肪酸エステルの添加量は、ケーキ用起泡性水中油型乳化油脂組成物全体中０．０５重量％以上が好ましく、より好ましくは０．１〜１重量％であり、その範囲であれば卵や油脂の含量を多くした配合で起こりやすい釜落ちや生焼けを防止することができる。また、これらのショ糖脂肪酸エステルは、本発明の効果を損なわない限り、構成脂肪酸として少量の不飽和脂肪酸を含有し得る。   The sucrose fatty acid ester is a mixture of monoester, diester and polyester of saturated fatty acid having 16 to 22 carbon atoms and sucrose, and its HLB value is preferably 7 to 16, and these sucrose fatty acid esters The HLB may be 7 to 16 alone, or may be used in combination with high and low HLB so that the average HLB is 7 to 16. The amount of the sucrose fatty acid ester having a constituent fatty acid of 22 carbon atoms (behenic acid) is preferably 0.05% by weight or more, more preferably 0.1 to 0.1% by weight in the whole foamable oil-in-water emulsified fat composition for cake. If it is 1% by weight, and the amount is within this range, it is possible to prevent the dropping of the kettle and the raw burn that are likely to occur when the content of eggs and fats is increased. In addition, these sucrose fatty acid esters can contain a small amount of unsaturated fatty acid as a constituent fatty acid as long as the effects of the present invention are not impaired.

前記ソルビタン脂肪酸モノエステルとは、炭素原子数１６〜２２の飽和脂肪酸もしくは不飽和脂肪酸とソルビタン、ソルビトール、ソルバイドとのモノエステル、ジエステル、ポリエステルの何れかである。ソルビタン脂肪酸エステルの添加量は、ケーキ用起泡性水中油型乳化油脂組成物全体中０〜１０重量％が好ましく、より好ましくは１〜５重量％である。添加量が１０重量％より多いと、ケーキの食感を損ねたり、風味も悪化する場合がある。   The sorbitan fatty acid monoester is any of monoesters, diesters, and polyesters of a saturated or unsaturated fatty acid having 16 to 22 carbon atoms and sorbitan, sorbitol, or sorbide. The addition amount of the sorbitan fatty acid ester is preferably 0 to 10% by weight, more preferably 1 to 5% by weight in the whole foamable oil-in-water emulsified oil / fat composition for cake. If the amount added is more than 10% by weight, the texture of the cake may be impaired, and the flavor may be deteriorated.

前記プロピレングリコール脂肪酸エステルとは、炭素原子数１６〜２２の飽和脂肪酸のプロピレングリコールエステルであって、モノエステル純度（含量）が８０重量％以上の蒸溜品であることが好ましい。プロピレングリコール脂肪酸エステルの添加量は、ケーキ用起泡性水中油型乳化油脂組成物全体中０〜１０重量％が好ましく、より好ましくは１〜５重量％である。添加量が１０重量％より多いと、ケーキの食感を損ねたり、風味も悪化する場合がある。プロピレングリコール脂肪酸エステルは、使用する一部もしくは全量を、油脂を主成分とする第二相に添加しても良い。   The propylene glycol fatty acid ester is a propylene glycol ester of a saturated fatty acid having 16 to 22 carbon atoms, and is preferably a distillate having a monoester purity (content) of 80% by weight or more. The addition amount of the propylene glycol fatty acid ester is preferably 0 to 10% by weight, more preferably 1 to 5% by weight in the whole foamable oil-in-water emulsified oil / fat composition for cake. If the amount added is more than 10% by weight, the texture of the cake may be impaired, and the flavor may be deteriorated. A part or all of the propylene glycol fatty acid ester may be added to the second phase mainly composed of fats and oils.

前記レシチンとは、大豆や卵黄由来もしくはこれらをホスフォリパーゼＡ２などの酵素処理あるいは分画したものであって、リン脂質の含量が５０％以上のものが好ましい。特に、大豆リン脂質が安価であり好ましい。レシチンの添加量は、ケーキ用起泡性水中油型乳化油脂組成物全体中、０〜５重量％が好ましく、より好ましくは０．１〜２重量％である。添加量が５重量％より多いと、レシチン特有の臭いと風味が付与されてしまう場合がある。   The lecithin is derived from soybean or egg yolk, or obtained by enzymatic treatment or fractionation with phospholipase A2 or the like, and preferably has a phospholipid content of 50% or more. In particular, soybean phospholipid is preferable because it is inexpensive. The amount of lecithin added is preferably 0 to 5% by weight, more preferably 0.1 to 2% by weight in the entire foamable oil-in-water emulsified oil / fat composition for cake. When the addition amount is more than 5% by weight, a lecithin-specific odor and flavor may be imparted.

前記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、レシチンのうち少なくとも１種以上を使用することで、起泡性、分散性、乳化性を向上することができる。   By using at least one of propylene glycol fatty acid ester, sorbitan fatty acid ester, and lecithin, foamability, dispersibility, and emulsification can be improved.

本発明の第三相で使用されるヒドロシキ化合物は、分子内に１個以上の水酸基を有する水溶性アルコールで、例えば、メタノール、エタノール、ｎ−プロパノール、２−プロパノール、エチレングリコール、プロピレングリコール、１．３−フチレンクリコール、１．４−７’チレングリコール、ヘキシレングリコール、ジエチレングリコール、ジプロピレングリコールもしくはそれ以上のポリアルキレングリコール、グリセリン、ジグリセリン、トリグリセリンもしくはそれ以上のポリグリセリンなどが挙げられ、それらの内少なくとも１種を用いることができ、特に、エタノール、グリセリン、プロピレングリコールから選ばれる少なくとも１種が好ましい。これらのヒドロキシ化合物の添加量は、ケーキ用起泡性水中油型乳化油脂組成物全体中０．１〜２０重量％が好ましく、より好ましくは０．２〜１０重量％である。添加量が０．１重量％より少ないと乳化性が悪い場合があり、一方、２０重量％より多いと風味が悪化する場合がある。   The hydroxy compound used in the third phase of the present invention is a water-soluble alcohol having one or more hydroxyl groups in the molecule, such as methanol, ethanol, n-propanol, 2-propanol, ethylene glycol, propylene glycol, 1 .3-butylene glycol, 1.4-7'-tylene glycol, hexylene glycol, diethylene glycol, dipropylene glycol or higher polyalkylene glycol, glycerin, diglycerin, triglycerin or higher polyglycerin, etc. At least one of them can be used, and at least one selected from ethanol, glycerin and propylene glycol is particularly preferable. 0.1-20 weight% is preferable in the whole foamable oil-in-water type emulsified oil-fat composition for cakes, and, as for the addition amount of these hydroxy compounds, More preferably, it is 0.2-10 weight%. If the amount added is less than 0.1% by weight, the emulsifying property may be poor, whereas if it is more than 20% by weight, the flavor may deteriorate.

本発明で使用される水は、飲用可能なものであれば特に制限はなく、例えば、蒸留水、イオン交換樹脂処理水、逆浸透膜（ＲＯ）処理水又は限外ろ過膜（ＵＦ）処理水等の精製水、水道水、地下水あるいは涌水等の天然水又はアルカリイオン水等が挙げられる。これらの水は、ケーキ用起泡性水中油型乳化油脂組成物全体中、４５重量％以下が好ましく、より好ましくは１０〜３０重量％である。添加量が４５重量％より多いと乳化性が低下してしまう場合がある。   The water used in the present invention is not particularly limited as long as it is drinkable. For example, distilled water, ion-exchange resin treated water, reverse osmosis membrane (RO) treated water or ultrafiltration membrane (UF) treated water. And purified water such as tap water, natural water such as ground water or brine, or alkaline ionized water. These waters are preferably 45% by weight or less, more preferably 10 to 30% by weight in the whole foamable oil-in-water emulsified oil / fat composition for cake. If the addition amount is more than 45% by weight, the emulsification property may be lowered.

尚、上記のような本発明におけるケーキ用起泡性水中油型乳化油脂組成物中には、上記の各種配合物の他、乳化を安定させる目的で増粘剤として、例えば、キサンタンガム、グアーガム、カラギーナン、寒天、ゼラチン、タマリンドガム、ローカストビーンガム、アルギン酸類、ペクチン、セルロースおよびその誘導体など、澱粉類として、例えば、澱粉を酸またはアルカリ処理したもの、燐酸架橋やヒドロキシプロピルエーテル化などの化学的処理をしたもの、アミラーゼ等による酵素処理したもの、デキストリン類、レジスタントスターチ、難消化性デキストリンなどの加工澱粉を使用しても差し支えない。また、起泡性を更に高めるために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の有機酸塩類を使用することも可能である。さらに、香料、着色料も適宜使用できる。   In addition, in the foamable oil-in-water emulsified oil composition for cakes in the present invention as described above, in addition to the above-mentioned various formulations, as a thickener for the purpose of stabilizing emulsification, for example, xanthan gum, guar gum, As starches such as carrageenan, agar, gelatin, tamarind gum, locust bean gum, alginic acids, pectin, cellulose and its derivatives, for example, starch treated with acid or alkali, chemical crosslinking such as phosphoric acid crosslinking or hydroxypropyl etherification Processed starches such as those treated, enzyme-treated with amylase, dextrins, resistant starch, indigestible dextrins, etc. may be used. In order to further improve the foaming property, organic acid salts such as sodium citrate, calcium phosphate, potassium hydrogen tartrate and the like can be used. Furthermore, a fragrance | flavor and a coloring agent can also be used suitably.

本発明の製造方法は、特に限定はないが、以下に例示する。まず、蛋白質を水に溶解後、糖類を加え、必要に応じて増粘剤、澱粉類、有機酸塩類を加えて混合し、良く攪拌しながら７０〜９０℃に加熱後、５０〜８０℃に温調して第一相とする。一方、油脂を、必要に応じてプロピレングリコール脂肪酸エステル、着色料、香料を加えて混合してから、第一相と同温度まで加温して第二相とする。次いで、第一相と第二相を混合して、乳化機を用いて乳化液とする。この際、第一相に第二相をゆっくりと加え、水中油型の乳化液とすることが好ましい。該乳化液の油相の平均粒子径は、１０〜８０μｍ以下が好ましく、より好ましくは１５〜５０μｍである。なお、油相の平均粒子径は、顕微鏡観察（ＫＥＹＥＮＣＥ社製、デジタルマイクロスコープＶＨＸ）で得られた画像を元に、ＳｃｉｏｎＩｍａｇｅ（ＮＩＨ社製画像解析ソフト）を用いて測定した。乳化機は、上記のような粒子径のものが得られるならば、特に制限なく利用することができ、例えば、ホモジナイザー、ディスパーサー、ホモミキサーなどの乳化機を用いることで得ることができる。乳化の際の回転数は２０００〜２００００ｒｐｍが好ましく、より好ましくは３０００〜１５０００ｒｐｍであり、乳化時間は１〜１０分間が好ましく、より好ましくは２〜８分間である。前記配合で、上記乳化条件であれば、第一相に第二相を混合してなる乳化液の平均粒子径を容易に上記の範囲にできる。また別に、乳化剤に、ヒドロキシ化合物を加えて、乳化剤が溶解する温度、即ち７０〜９０℃に加熱して全体を融解した後、同温度に温調した糖類を加えて良く攪拌して第三相とする。この第三相に第一相に第二相を混合してなる乳化液を５０〜８０℃でゆっくり加えて混合した後、プロペラ型、タービン型、又は櫂型の攪拌機などで攪拌し、平均油相粒子径が好ましくは１０〜６０μｍ以下、より好ましくは２０〜５０μｍになるまで乳化を行う。その際の回転数は２０〜１０００ｒｐｍが好ましく、より好ましくは５０〜２００ｒｐｍであり、乳化時間は３〜６０分間が好ましく、より好ましくは５〜２０分間である。三相合わせて得られた乳化物は、バッチ式の場合はプラネタリーミキサー、コンビミックスなどの攪拌混捏機を用いて攪拌しながら２５〜５０℃まで冷却するか、連続式の場合はプレート式熱交換器を用い２５〜５０℃まで冷却もしくはボテーター、パーフェクター、コンビネーターなどの掻き取式熱交換器に通し２５〜５０℃まで急冷可塑化して、ペースト状の乳化油脂組成物を得る。その後、必要に応じてテンパリングすることにより、本発明のケーキ用起泡性水中油型乳化油脂組成物を得ることができる。冷却温度が２５℃より低いと、乳化油脂組成物の可塑性がなくなりケーキ作製時の生地への分散が悪くなるため効果を十分に発揮することができない場合がある。一方、５０℃より高いと乳化油脂組成物の乳化安定性が悪くなる場合がある。   Although the manufacturing method of this invention does not have limitation in particular, it illustrates below. First, after dissolving the protein in water, saccharides are added, and if necessary, thickeners, starches and organic acid salts are added and mixed, heated to 70-90 ° C. with good stirring, and then heated to 50-80 ° C. Adjust the temperature to the first phase. On the other hand, after adding and mixing a propylene glycol fatty acid ester, a coloring agent, and a fragrance | flavor as needed, fats and oils are heated to the same temperature as a 1st phase, and let it be a 2nd phase. Next, the first phase and the second phase are mixed to obtain an emulsion using an emulsifier. At this time, it is preferable to slowly add the second phase to the first phase to obtain an oil-in-water emulsion. The average particle size of the oil phase of the emulsion is preferably 10 to 80 μm or less, more preferably 15 to 50 μm. In addition, the average particle diameter of the oil phase was measured using ScionImage (image analysis software manufactured by NIH) based on an image obtained by microscopic observation (digital microscope VHX manufactured by KEYENCE). If the thing of the above particle diameters is obtained, an emulsifier can be utilized without a restriction | limiting especially, For example, it can obtain by using emulsifiers, such as a homogenizer, a disperser, a homomixer. The number of rotations during emulsification is preferably 2000 to 20000 rpm, more preferably 3000 to 15000 rpm, and the emulsification time is preferably 1 to 10 minutes, more preferably 2 to 8 minutes. With the above blending and the above emulsification conditions, the average particle size of the emulsion obtained by mixing the first phase with the second phase can be easily within the above range. Separately, the hydroxy compound is added to the emulsifier, and the emulsifier dissolves at a temperature at which the emulsifier dissolves, that is, the whole is melted by heating to 70 to 90 ° C., then the saccharide adjusted to the same temperature is added and stirred well. And After the emulsion obtained by mixing the second phase with the first phase is slowly added to the third phase at 50 to 80 ° C., the mixture is stirred with a propeller-type, turbine-type, or vertical-type stirrer, etc. Emulsification is carried out until the phase particle diameter is preferably 10 to 60 μm or less, more preferably 20 to 50 μm. The number of rotations at that time is preferably 20 to 1000 rpm, more preferably 50 to 200 rpm, and the emulsification time is preferably 3 to 60 minutes, more preferably 5 to 20 minutes. The emulsion obtained by combining the three phases is cooled to 25 to 50 ° C. with stirring using a stirring kneader such as a planetary mixer or combination mix in the case of a batch type, or plate type heat in the case of a continuous type. It cools to 25-50 degreeC using an exchanger, or passes through scraping-type heat exchangers, such as a botter, a perfector, a combinator, and is rapidly cooled and plasticized to 25-50 degreeC, and a paste-form emulsified oil-fat composition is obtained. Then, the foaming oil-in-water type emulsified oil-fat composition for cakes of this invention can be obtained by tempering as needed. If the cooling temperature is lower than 25 ° C., the plasticity of the emulsified oil / fat composition is lost, and dispersion in the dough during cake preparation is deteriorated, so that the effect may not be sufficiently exhibited. On the other hand, when it is higher than 50 ° C., the emulsion stability of the emulsified oil / fat composition may deteriorate.

なお、乳化油脂組成物１００重量部中、第一相が１０〜６５重量部、第二相が５〜４５重量部、第三相が３０〜８０重量部の割合で乳化混合することが、本発明の効果さらには、乳化油脂としての必要特性である起泡性、分散性、乳化安定性を発揮する上で好ましい。   In 100 parts by weight of the emulsified oil / fat composition, the first phase is emulsified and mixed at a ratio of 10 to 65 parts by weight, the second phase is 5 to 45 parts by weight, and the third phase is 30 to 80 parts by weight. The effect of the invention is further preferable for exhibiting foaming properties, dispersibility, and emulsion stability, which are necessary characteristics as an emulsified oil.

本発明のケーキ用起泡性水中油型油脂乳化物の製法は、上記のように、蛋白質、糖質及び水を主成分とする第一相と油脂を主成分とする第二相を混合してなる乳化物を、乳化剤、ヒドロキシ化合物及び糖類を主成分とする第三相に混合して乳化し、冷却する方法を採用した。その結果、第一相と第二相を混合して水中油型油脂乳化物とした時点で乳化剤や糖類が存在しないことに起因して、水相に油相を添加して水中油型に乳化する方法のように、乳化中に急激な粘度上昇が生じて粒径が不均一となったり、乳化安定性が悪くなる虞がなくなるため、乳化物の安定性を高め、起泡性能のバラツキを小さくすることができる。   As described above, the foaming oil-in-water type oil / fat emulsion for cake of the present invention is prepared by mixing the first phase mainly composed of protein, sugar and water and the second phase mainly composed of oil / fat. The emulsified product was mixed with a third phase mainly composed of an emulsifier, a hydroxy compound and a saccharide, emulsified and cooled. As a result, the oil phase was added to the water phase and emulsified into the oil-in-water type due to the absence of emulsifiers and sugars when the first phase and the second phase were mixed to form an oil-in-water oil emulsion. As in this method, there is no risk of a sudden increase in viscosity during emulsification, resulting in a non-uniform particle size or poor emulsion stability, thus improving the stability of the emulsion and reducing the variation in foaming performance. Can be small.

上記のように作製したケーキ用起泡性水中油型乳化油脂組成物は、油相の表面を液晶状態の乳化剤が覆っていることが特徴で、乳化剤が融解した状態の第三相に第一相と第二相を混合してなる乳化物を加えることで油相の表面を液晶状態の乳化剤で覆うことができる。このことは、該ケーキ用起泡性水中油型乳化油脂組成物を偏光顕微鏡や微分干渉顕微鏡で観察してみると、液晶状態の乳化剤が覆っていない乳化物に較べて、本発明のケーキ用起泡性水中油型乳化油脂組成物は、油相粒径が大きく、且つ油相の表面に分厚い液晶状態の乳化剤が存在していることからわかる。   The foamable oil-in-water emulsified oil and fat composition for cakes prepared as described above is characterized in that the surface of the oil phase is covered with an emulsifier in a liquid crystal state. By adding an emulsion obtained by mixing the phase and the second phase, the surface of the oil phase can be covered with an emulsifier in a liquid crystal state. This is because when the foamable oil-in-water emulsified oil / fat composition for cake is observed with a polarizing microscope or a differential interference microscope, it is more suitable for the cake of the present invention than an emulsion not covered with an emulsifier in a liquid crystal state. The foamable oil-in-water emulsified oil / fat composition has a large oil phase particle size and a thick liquid crystal state emulsifier is present on the surface of the oil phase.

本発明のケーキ用起泡性水中油型乳化油脂組成物は、小麦粉を主体にした食品に適用できるが、主としてケーキ類において有利に使用できる。ここで、「ケーキ類」とは、主原料としての小麦粉に、油脂類（ショートニング、ラード、マーガリン、バター、液状油等）、水、卵（全卵、卵黄、卵白、卵代替物など）、乳製品、食塩、糖類などを添加し、更に必要に応じて、親水性乳化剤、調味料（グルタミン酸類、核酸類）、化学膨張剤、フレーバー等を添加混捏し、焼成したものを言う。これらの例としては、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、蒸しケーキなどを挙げることができる。   The foamable oil-in-water emulsified oil / fat composition for cakes of the present invention can be applied to foods mainly composed of flour, but can be advantageously used mainly in cakes. Here, “cakes” refers to wheat flour as the main ingredient, fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), water, eggs (whole egg, egg yolk, egg white, egg substitute, etc.), A dairy product, salt, saccharides, etc. are added, and if necessary, hydrophilic emulsifiers, seasonings (glutamic acids, nucleic acids), chemical swelling agents, flavors, etc. are added and mixed and baked. Examples of these include sponge cake, butter sponge, chiffon cake, roll cake, Swiss roll, busse, baumkuchen, pound cake, cheese cake, snack cake, steamed cake and the like.

本発明のケーキ用起泡性水中油型乳化油脂組成物の使用量は、その生地配合、使用する機械等により異なるが、通常小麦粉１００重量部に対して、５〜８０重量部が好ましく、より好ましくは、１０〜５０重量部の範囲である。添加量が５重量部より少ないと効果がない場合があり、一方、８０重量部％より多いと風味が悪化する場合がある。   The amount of the foamable oil-in-water emulsified oil / fat composition for cakes of the present invention varies depending on the dough composition, the machine used, etc., but is preferably 5 to 80 parts by weight based on 100 parts by weight of flour. Preferably, it is the range of 10-50 weight part. If the amount added is less than 5 parts by weight, the effect may not be obtained, while if it is more than 80 parts by weight, the flavor may be deteriorated.

以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「％」は重量基準である。   EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

＜使用した原材料（＊付数字は、表中の数字と同一）＞
＊１：乳清蛋白質濃縮物（三栄源エフ・エフ・アイ（株）製「ミルプロＬＧ」）
＊２：オリゴトース（三菱化学フーズ（株）製「オリゴトース」）
＊３：キサンタンガム（三栄源エフ・エフ・アイ（株）製「サンエース」）
＊４：プロピレングリコール脂肪酸エステル（理研ビタミン（株）製「リケマールＰＳ−１００」）
＊５：モノグリセライド（理研ビタミン（株）製「エマルジーＭＳ」）
＊６：ベヘン酸系反応モノグリセライド（理研ビタミン（株）製「ポエムＢ−２００」）
＊７：クエン酸モノグリセライド（理研ビタミン（株）製「ポエムＫ−３０」）
＊８：コハク酸モノグリセライド（理研ビタミン（株）製「ポエムＢ−１０」）
＊９：ポリグリセリン脂肪酸エステル（阪本薬品工業（株）製「ＳＹグリスターＭＳ−５Ｓ」）
＊１０：ソルビタン脂肪酸エステル（理研ビタミン（株）製「Ｓ−６０Ｖ」）
＊１１：ショ糖ステアリン酸エステル（三菱化学フーズ（株）製「リョートーエステルＳ−１１７０」）
＊１２：ショ糖ベヘン酸エステル（第一工業製薬（株）製「ＤＫエステルＢ−３０」）
＊１３：レシチン（日清オイリオグループ（株）製「レシチンＤＸ」）
＊１４：酵素分解レシチン（理研ビタミン（株）製「レシマールＥＬ」）
＊１５：ソルビトール（日研化成（株）製「ソルビトールＦ」）
＊１８：薄力粉（日清製粉（株）製「バイオレット」）
＊１９：全卵（キューピー（株）製「殺菌液卵」）
＊２０：上白糖（三井製糖（株）製「スプーン印上白糖」）
＊２１：スポンジ用マーガリン（（株）カネカ製「ＮＳＭ」）
＊２２：ベーキングパウダー（奥野製薬工業株式会社製「トップベーキングパウダー」）
＊２３：強力粉（日清製粉（株）製「カメリア」）
＊２４：スポンジ用油脂（（株）カネカ製「マリパート」） <Raw materials used (numbers with * are the same as the numbers in the table)>
* 1: Whey protein concentrate (“Mirpro LG” manufactured by Saneigen FFI Co., Ltd.)
* 2: Oligotose (“Oligotose” manufactured by Mitsubishi Chemical Foods Corporation)
* 3: Xanthan gum ("San Ace" manufactured by San-Ei Gen FFI Co., Ltd.)
* 4: Propylene glycol fatty acid ester ("Rikemar PS-100" manufactured by Riken Vitamin Co., Ltd.)
* 5: Monoglyceride (“Emulgy MS” manufactured by Riken Vitamin Co., Ltd.)
* 6: Behenic acid-based reaction monoglyceride ("Poem B-200" manufactured by Riken Vitamin Co., Ltd.)
* 7: Citric acid monoglyceride ("Poem K-30" manufactured by Riken Vitamin Co., Ltd.)
* 8: Succinic acid monoglyceride ("Poem B-10" manufactured by Riken Vitamin Co., Ltd.)
* 9: Polyglycerin fatty acid ester ("SY Glister MS-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd.)
* 10: Sorbitan fatty acid ester (“S-60V” manufactured by Riken Vitamin Co., Ltd.)
* 11: Sucrose stearate ("Ryoto ester S-1170" manufactured by Mitsubishi Chemical Foods Corporation)
* 12: Sucrose behenate ("DK Ester B-30" manufactured by Daiichi Kogyo Seiyaku Co., Ltd.)
* 13: Lecithin (“Lecithin DX” manufactured by Nisshin Oilio Group, Inc.)
* 14: Enzymatic degradation lecithin (“Recimar EL” manufactured by Riken Vitamin Co., Ltd.)
* 15: Sorbitol (“Sorbitol F” manufactured by Nikken Kasei Co., Ltd.)
* 18: Reinforced flour (Nisshin Flour Milling “Violet”)
* 19: Whole egg (Kypy Corp. “Bactericidal Liquid Egg”)
* 20: Kami white sugar (Mitsui Sugar Co., Ltd. “Spoon Ink White Sugar”)
* 21: Margarine for sponge ("NSM" manufactured by Kaneka Corporation)
* 22: Baking powder (Okuno Pharmaceutical Co., Ltd. “Top baking powder”)
* 23: Strong powder (Nisshin Flour Milling Co., Ltd. “Camelia”)
* 24: Sponge oil ("Maripart" manufactured by Kaneka Corporation)

＜平均油相粒子径の測定及び粒径１０μｍ以上の油滴粒子の割合＞
油相の平均粒子径は、顕微鏡観察（ＫＥＹＥＮＣＥ社製、デジタルマイクロスコープＶＨＸ）で得られたケーキ用起泡性水中油型乳化油脂組成物の画像（倍率：５００）を基に、画像解析ソフト（ＮＩＨ社製、Ｓｃｉｏｎ Ｉｍａｇｅ）を用いて算出した。 <Measurement of average oil phase particle size and ratio of oil droplet particles having a particle size of 10 μm or more>
The average particle size of the oil phase is based on the image (magnification: 500) of the foamable oil-in-water emulsified oil / fat composition for cake obtained by microscopic observation (manufactured by KEYENCE, digital microscope VHX). (NIH company, Scion Image).

＜粒径１０μｍ以上の油滴粒子の表面を覆っている液晶状態の乳化剤の厚みの油滴径に対する割合の測定＞
顕微鏡観察（ＫＥＹＥＮＣＥ社製、デジタルマイクロスコープＶＨＸ）で得られた画像（倍率：５００）を基に、粒径１０μｍ以上の油滴粒子の表面を覆っている液晶状態の乳化剤の厚みを計測し、油滴径に対する割合を計算した。 <Measurement of the ratio of the thickness of the emulsifier in the liquid crystal state covering the surface of oil droplet particles having a particle diameter of 10 μm or more to the oil droplet diameter>
Based on the image (magnification: 500) obtained by microscopic observation (manufactured by KEYENCE, digital microscope VHX), the thickness of the emulsifier in the liquid crystal state covering the surface of the oil droplet particles having a particle size of 10 μm or more is measured. The ratio to the oil droplet size was calculated.

（実施例１）
表１に示す配合に従って、全量を１００重量部とし、起泡性乳化油脂組成物を製造した。すなわち、乳清蛋白質濃縮物を水に溶解後、オリゴトースとキサンタンガムを加えて攪拌し、７５℃で１０分間加熱して、第一相を調製した。この第一相をホモミキサー（Ｔ．Ｋ．ホモミキサーＭＡＲＫII、プライミクス社製）で攪拌しながら、そこへ７５℃に加熱したコーン油（第二相）をゆっくりと添加し、４０００ｒｐｍで２分間保持して乳化液を得た。一方、コンビミックス（Ｔ．Ｋ．コンビミックス３Ｍ−５型）に乳化剤を投入し混合後、エタノールを加えて７５℃まで加熱して溶解したところに、別に準備した同温度のソルビトールと水の混合液を添加し、アンカーミキサーを用いて６０ｒｐｍで１０分間攪拌して第三相を調製した。この第三相に、先に調製した乳化液をゆっくりと添加し、真空下で１０分間乳化（アンカーミキサー６０ｒｐｍ、ホモディスパー２０００ｒｐｍ）した後、冷却ジャケットを５℃に設定し、アンカーミキサーのみを用いて１００ｒｐｍで攪拌しながら品温が４５℃になるまで冷却して、乳化物１を得た。得られた乳化物１の平均油滴粒子径は、表１にまとめた。 Example 1
According to the formulation shown in Table 1, the total amount was 100 parts by weight to produce a foamable emulsified oil composition. That is, after whey protein concentrate was dissolved in water, oligotose and xanthan gum were added and stirred, and heated at 75 ° C. for 10 minutes to prepare a first phase. While stirring this first phase with a homomixer (TK Homomixer MARKII, manufactured by Primix), corn oil (second phase) heated to 75 ° C. was slowly added thereto and held at 4000 rpm for 2 minutes. To obtain an emulsion. On the other hand, the emulsifier was added to the combi mix (TK combi mix 3M-5 type) and mixed, and then ethanol was added and heated to 75 ° C to dissolve it. The liquid was added, and it stirred for 10 minutes at 60 rpm using the anchor mixer, and prepared the 3rd phase. To this third phase, slowly add the previously prepared emulsion and emulsify under vacuum for 10 minutes (anchor mixer 60 rpm, homodisper 2000 rpm), then set the cooling jacket to 5 ° C. and use only the anchor mixer. The mixture was cooled to 45 ° C. with stirring at 100 rpm to obtain Emulsion 1. The average oil droplet particle diameter of the obtained emulsion 1 is summarized in Table 1.

（実施例２〜４、６、７
表１に示す配合に従って各配合量を変え、実施例１と同様の方法にて乳化物２〜４、６、７を得た。得られた乳化物２〜４、６、７の平均油相粒子径は、表１にまとめた。 (Examples 2-4, 6, 7
Emulsions 2 to 4, 6, and 7 were obtained in the same manner as in Example 1, except that the amount of each compound was changed according to the formulation shown in Table 1. The average oil phase particle diameters of the obtained emulsions 2 to 4, 6, and 7 are summarized in Table 1.

（実施例５、１２、１３）
表１に示す配合に従って各配合量を変え、第一相に添加する第二相を、７５℃に加熱したコーン油にプロピレングリコール脂肪酸エステルを溶解することで調整した以外は、実施例１と同様の方法にて乳化物５、１２、１３を得た。得られた乳化物５、１２、１３の平均油相粒子径は、表１にまとめた。 (Examples 5, 12, and 13)
Each compounding amount was changed according to the formulation shown in Table 1, and the second phase to be added to the first phase was the same as Example 1 except that the propylene glycol fatty acid ester was adjusted in corn oil heated to 75 ° C. Emulsions 5, 12, and 13 were obtained by the method described above. The average oil phase particle diameters of the obtained emulsions 5, 12, and 13 are summarized in Table 1.

（実施例８）
表１に示す配合に従って各配合量を変え、第一相と第二相を混合してなる乳化液と第三相との混合条件を、真空下で１０分間乳化（アンカーミキサー６０ｒｐｍ、ホモディスパー２０００ｒｐｍ、ホモミキサー４０００ｒｐｍのみ５分間）に変更した以外は、実施例１と同様の方法にて乳化物８を得た。得られた乳化物８の平均油相粒子径は、表１にまとめた。 (Example 8)
According to the formulation shown in Table 1, each compounding amount was changed, and the mixing conditions of the emulsion and the third phase obtained by mixing the first phase and the second phase were emulsified under vacuum for 10 minutes (anchor mixer 60 rpm, homodisper 2000 rpm). The emulsion 8 was obtained in the same manner as in Example 1 except that the homomixer was changed to 4000 rpm only for 5 minutes. The average oil phase particle diameter of the obtained emulsion 8 is summarized in Table 1.

（実施例９）
表１に示す配合に従って各配合量を変え、第一相と第二相を混合してなる乳化液と第三相との混合条件を、真空下で１０分間乳化（アンカーミキサー６０ｒｐｍ、ホモディスパー２０００ｒｐｍのみ５分間）に変更した以外は、実施例１と同様の方法にて乳化物９を得た。得られた乳化物９の平均油相粒子径は、表１にまとめた。 Example 9
According to the formulation shown in Table 1, each compounding amount was changed, and the mixing conditions of the emulsion and the third phase obtained by mixing the first phase and the second phase were emulsified under vacuum for 10 minutes (anchor mixer 60 rpm, homodisper 2000 rpm). The emulsion 9 was obtained in the same manner as in Example 1 except that only 5 minutes was changed. The average oil phase particle diameter of the obtained emulsion 9 is summarized in Table 1.

（実施例１０）
表１に示す配合に従って各配合量を変え、第一相と第二相を混合してなる乳化液と第三相との混合乳化物の冷却条件をコンビミックスからコンビネーターに替えた以外は、実施例１と同様の方法にて乳化物１０を得た。得られた乳化物１０の平均油相粒子径は、表１にまとめた。 (Example 10)
According to the formulation shown in Table 1, each blending amount was changed, except that the cooling condition of the mixed emulsion of the emulsion and the third phase obtained by mixing the first phase and the second phase was changed from the combimix to the combinator. Emulsion 10 was obtained in the same manner as in Example 1. The average oil phase particle diameter of the obtained emulsion 10 is summarized in Table 1.

（実施例１１）
表１に示す配合に従って各配合量を変え、第一相と第二相を混合してなる乳化液と第三相との混合乳化物の冷却温度を３５℃に替えた以外は、実施例１０と同様の方法にて乳化物１１を得た。得られた乳化物１１の平均油相粒子径は、表１にまとめた。 (Example 11)
Example 10 except that each blending amount was changed in accordance with the blending shown in Table 1, and the cooling temperature of the mixed emulsion of the emulsion and the third phase obtained by mixing the first phase and the second phase was changed to 35 ° C. Emulsion 11 was obtained in the same manner as above. The average oil phase particle diameter of the obtained emulsion 11 is summarized in Table 1.

（比較例１)
実施例１と同じ配合組成において、製造法を変えて乳化油脂組成物を作製した。すなわち、コンビミックスに、水、ソルビトール、オリゴトースを混合したところに、ショ糖脂肪酸エステル、乳清蛋白質濃縮物、キサンタンガム、エタノールを加え、アンカーミキサー６０ｒｐｍ及びホモディスパー２０００ｒｐｍで攪拌しながら７５℃まで加温し１０分間保持して水相とした。一方、コーン油にモノグリセライドとプロピレングリコール脂肪酸エステルを加え混合し、７５℃まで加温溶解して、油相とした。上記水相に油相を攪拌しながらゆっくりと投入し、真空下で１０分間乳化（アンカーミキサー６０ｒｐｍ、ホモディスパー２０００ｒｐｍ、ホモミキサー４０００ｒｐｍ）した後、アンカーミキサー１００ｒｐｍのみで攪拌しながら品温が４７℃になるまで冷却して、乳化物１４を得た。得られた乳化物１４の平均油相粒子径は、表２にまとめた。 (Comparative Example 1)
In the same composition as Example 1, the manufacturing method was changed and the emulsified oil-fat composition was produced. That is, when water, sorbitol, and oligotose were mixed with the combination mix, sucrose fatty acid ester, whey protein concentrate, xanthan gum, and ethanol were added, and the mixture was heated to 75 ° C. with stirring at an anchor mixer of 60 rpm and a homodisper of 2000 rpm. And kept for 10 minutes to form an aqueous phase. On the other hand, monoglyceride and propylene glycol fatty acid ester were added to corn oil, mixed and dissolved by heating to 75 ° C. to obtain an oil phase. The oil phase is slowly added to the aqueous phase while stirring and emulsified under vacuum for 10 minutes (anchor mixer 60 rpm, homodisper 2000 rpm, homomixer 4000 rpm), and then the product temperature is 47 ° C. while stirring only with the anchor mixer 100 rpm. The emulsion 14 was obtained by cooling until. The average oil phase particle diameter of the obtained emulsion 14 is summarized in Table 2.

（比較例２）
水相と油相の乳化条件（アンカーミキサー６０ｒｐｍ、ホモディスパー２０００ｒｐｍのみ７分間）を変えた以外は比較例１と同様にして、油相の平均粒子径が異なる乳化物１５を得た。得られた乳化物１５の平均油相粒子径は、表２にまとめた。 (Comparative Example 2)
Emulsions 15 having different oil phase average particle diameters were obtained in the same manner as in Comparative Example 1 except that the emulsification conditions of the water phase and the oil phase (anchor mixer 60 rpm, homodisper 2000 rpm only for 7 minutes) were changed. The average oil phase particle diameter of the obtained emulsion 15 is summarized in Table 2.

（比較例３)
実施例３において、第一〜三相の混合方法を変えて、乳化物１６を得た。すなわち、コンビミックス（Ｔ．Ｋ．コンビミックス３Ｍ−５型）を用い、第三相に第一相を添加し７５℃で５分間混合（アンカーミキサー６０ｒｐｍ）し、さらに第二相を添加して７５℃で１０分間乳化（アンカーミキサー６０ｒｐｍ、ホモディスパー２０００ｒｐｍ）した後、アンカーミキサー１００ｒｐｍのみで攪拌しながら品温が４５℃になるまで冷却して、乳化物１６を得た。得られた乳化物１６の平均油相粒子径は、表３にまとめた。 (Comparative Example 3)
In Example 3, the emulsion 16 was obtained by changing the mixing method of the first to three phases. That is, using a combi mix (TK combi mix 3M-5 type), adding the first phase to the third phase, mixing at 75 ° C. for 5 minutes (anchor mixer 60 rpm), and further adding the second phase After emulsification at 75 ° C. for 10 minutes (anchor mixer 60 rpm, homodisper 2000 rpm), the product was cooled to 45 ° C. while stirring only with the anchor mixer 100 rpm, whereby emulsion 16 was obtained. The average oil phase particle diameter of the obtained emulsion 16 is summarized in Table 3.

（比較例４)
実施例３において、第一〜三相の混合方法を変えて、ペースト状の乳化油脂組成物を得た。すなわち、コンビミックス（Ｔ．Ｋ．コンビミックス３Ｍ−５型）を用い、第三相に第二相を添加し７５℃で１０分間乳化（アンカーミキサー６０ｒｐｍ、ホモディスパー２０００ｒｐｍ）し、さらに第一相を添加して７５℃で１０分間乳化（アンカーミキサー６０ｒｐｍ）した後、アンカーミキサー１００ｒｐｍのみで攪拌しながら品温が４５℃になるまで冷却して、乳化物１７を得た。得られた乳化物１７の平均油相粒子径は、表３にまとめた。 (Comparative Example 4)
In Example 3, the 1st-3 phase mixing method was changed and the paste-form emulsified oil-fat composition was obtained. That is, using a combi mix (TK combi mix 3M-5 type), adding the second phase to the third phase and emulsifying at 75 ° C. for 10 minutes (anchor mixer 60 rpm, homodisper 2000 rpm), and further to the first phase Was added and emulsified for 10 minutes at 75 ° C. (anchor mixer 60 rpm), and then cooled to 45 ° C. while stirring only with the anchor mixer 100 rpm to obtain an emulsion 17. The average oil phase particle diameter of the obtained emulsion 17 is summarized in Table 3.

（比較例５)
実施例４において、第三相の乳化剤配合を変えた（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、レシチンの合計量を１．５重量部とし、減少分はソルビトールを添加した）以外は、実施例４と同様の方法で乳化物１８を得た。得られた乳化物１８の平均油相粒子径は、表３にまとめた。 (Comparative Example 5)
In Example 4, the composition of the emulsifier in the third phase was changed (the total amount of propylene glycol fatty acid ester, sorbitan fatty acid ester and lecithin was 1.5 parts by weight, and the decrease was added with sorbitol). Emulsion 18 was obtained in the same manner as above. The average oil phase particle diameter of the obtained emulsion 18 is summarized in Table 3.

（比較例６）
実施例６において、第一相と第二相を混合し、調整してなる乳化液を第三相に添加した後の冷却温度を２０℃に変更した以外は、実施例７と同様の方法で乳化物１９を得た。得られた乳化物１９の平均油相粒子径は、表３にまとめた。 (Comparative Example 6)
In Example 6, the first phase and the second phase were mixed, and the emulsion prepared was added to the third phase, and then the cooling temperature was changed to 20 ° C. in the same manner as in Example 7. An emulsion 19 was obtained. The average oil phase particle size of the obtained emulsion 19 is summarized in Table 3.

（比較例７）
実施例８において、ホモミキサー４０００ｒｐｍでの乳化時間を５分から１０分に変えた以外は、実施例８と同様の方法にて、油相の平均粒子径が異なる乳化物２０を得た。得られた乳化物２０の平均油相粒子径は、表３にまとめた。 (Comparative Example 7)
In Example 8, Emulsions 20 having different oil phase average particle diameters were obtained in the same manner as in Example 8, except that the emulsification time at the homomixer 4000 rpm was changed from 5 minutes to 10 minutes. The average oil phase particle diameter of the obtained emulsion 20 is summarized in Table 3.

（比較例８）
実施例９において、ホモディスパー２０００ｒｐｍでの乳化時間を５分から３分に変えた以外は、実施例９と同様の方法にて、油相の平均粒子径が異なる乳化２１を得た。得られた乳化物２１の平均油相粒子径は、表３にまとめた。 (Comparative Example 8)
In Example 9, emulsification 21 having a different average particle diameter of the oil phase was obtained in the same manner as in Example 9, except that the emulsification time at homodisper 2000 rpm was changed from 5 minutes to 3 minutes. The average oil phase particle diameter of the obtained emulsion 21 is summarized in Table 3.

（比較例９）
実施例１０において、エタノールを使用しない（減少分はソルビトールを添加した）以外は、実施例１０と同様の方法で乳化物２２を得た。得られた乳化物２２の平均油相粒子径は、表３にまとめた。 (Comparative Example 9)
In Example 10, an emulsion 22 was obtained in the same manner as in Example 10, except that ethanol was not used (so that sorbitol was added for the decrease). The average oil phase particle diameter of the obtained emulsion 22 is summarized in Table 3.

（比較例１０、１１）
実施例１１において、乳清蛋白質濃縮物量を変更（増減分はオリゴトース量（比較例１０）或いはオリゴトース量及びコーン油量（比較例１１）で調整）した以外は、実施例１１と同様の方法で乳化物２３（比較例１０）、乳化物２４（比較例１１）を得た。得られた乳化物２３、２４の平均油相粒子径は、表３にまとめた。 (Comparative Examples 10 and 11)
In Example 11, the amount of whey protein concentrate was changed (the amount of increase / decrease was adjusted with the amount of oligotose (Comparative Example 10) or the amount of oligotose and corn oil (Comparative Example 11)). Emulsion 23 (Comparative Example 10) and Emulsion 24 (Comparative Example 11) were obtained. The average oil phase particle diameters of the obtained emulsions 23 and 24 are summarized in Table 3.

＜ケーキ比容積測定法＞
実施例・比較例で作製したケーキは、レーザー式容積測定装置（株式会社アステック社製）を用いて測定した。 <Cake specific volume measurement method>
The cakes produced in the examples and comparative examples were measured using a laser volume measuring device (manufactured by Astec Co., Ltd.).

＜ケーキの外観評価＞
実施例・比較例で作製したケーキを１０人の熟練したパネラーが目視で観察し、良否を５段階で評価した結果を平均化し、評価点とした。評価基準は、以下の通りであった。５点：表面が平らで滑らかである、４点：表面は平らであるが荒れが少しある、３点：表面に多少の凹凸が見られる、２点：釜落ちが少しあり、表面に少し荒れがある、１点：釜落ちが激しく、表面に荒れがある。 <Appearance evaluation of cake>
Ten skilled panelists visually observed the cakes produced in the examples and comparative examples, and averaged the results of evaluation of the quality in five stages. The evaluation criteria were as follows. 5 points: the surface is flat and smooth, 4 points: the surface is flat but there is little roughness, 3 points: some irregularities are seen on the surface, 2 points: there is a little pot drop, and the surface is slightly rough There is 1 point: Kettle dropping is intense and the surface is rough.

＜ケーキの内相評価＞
実施例・比較例で作製したケーキを垂直方向と水平方向にスライスして、その内相を１０人の熟練したパネラーが目視で良否を評価した結果を平均化し、評価点とした。評価基準は、以下の通りであった。５点：気泡が均一で丸い、４点：気泡がやや不均一で丸い、３点：気泡がやや不均一でやや変形している、２点：気泡が不均一でやや変形している、１点：気泡が不均一で、変形している。 <Internal phase evaluation of cake>
The cakes produced in the examples and comparative examples were sliced in the vertical and horizontal directions, and the results obtained by visually evaluating the quality of the internal phase by 10 skilled panelists were averaged and used as evaluation points. The evaluation criteria were as follows. 5 points: bubbles are uniform and round, 4 points: bubbles are slightly non-uniform and round, 3 points: bubbles are slightly non-uniform and slightly deformed, 2 points: bubbles are non-uniform and slightly deformed, 1 Point: Air bubbles are uneven and deformed.

＜ケーキ芯発生有無の評価＞
実施例・比較例で作製したケーキを垂直方向と水平方向にスライスして、芯発生の有無を１０人の熟練したパネラーが目視で良否を評価した結果を平均化し、評価点とした。評価基準は、以下の通りであった。５点：芯の発生なし、４点：中心部分底部に僅かに芯が発生している、３点：中心部底全体に僅かに芯が発生している、２点：中心部分全体的に芯が少し発生している、１点：中心部分全体に芯が発生している。 <Evaluation of presence / absence of cake core>
The cakes produced in the examples and comparative examples were sliced in the vertical and horizontal directions, and the results of the visual evaluation of 10 skilled panelists on the presence or absence of core formation were averaged and used as evaluation points. The evaluation criteria were as follows. 5 points: no core is generated, 4 points: a slight core is formed at the bottom of the central part, 3 points: a slight core is generated at the entire bottom of the central part, 2 points: a core is formed throughout the central part Is slightly occurring. 1 point: A core is generated in the entire central portion.

＜ケーキ官能評価法（風味）＞
実施例・比較例で作製したケーキを１０人の熟練したパネラーに試食してもらい、その風味を評価した結果を平均化し、評価点とした。評価基準は、以下の通りであった。５点：大変好ましい、４点：好ましい、３点：普通、２点：やや悪い、１点：悪い。 <Cake sensory evaluation method (flavor)>
The cakes prepared in the examples and comparative examples were sampled by 10 skilled panelists, and the results of evaluating the flavor were averaged and used as evaluation points. The evaluation criteria were as follows. 5 points: very preferable, 4 points: preferable, 3 points: normal, 2 points: slightly bad, 1 point: bad.

＜ケーキ評価法（食感：弾力）＞
実施例・比較例で作製したケーキを１０人の熟練したパネラーに試食してもらい、その弾力を評価した結果を平均化し、評価点とした。評価基準は、以下の通りであった。５点：感じられ非常に良好、４点：感じられ良好、３点：普通、２点：少なくやや悪い、１点：ネチャツキがあり悪い。 <Cake evaluation method (texture: elasticity)>
The cakes prepared in the examples and comparative examples were sampled by 10 skilled panelists, and the results of evaluating the elasticity were averaged to obtain evaluation points. The evaluation criteria were as follows. 5 points: Feeling very good, 4 points: Feeling good, 3 points: Normal, 2 points: Slightly bad, 1 point: There is stickiness and bad.

＜ケーキ評価法（食感：ソフト感＞
実施例・比較例で作製したケーキを１０人の熟練したパネラーに食べてもらい、そのソフト感を評価した結果を平均化し、評価点とした。評価基準は、以下の通りであった。５点：感じられ非常に良好、４点：感じられ良好、３点：普通、２点：少なくやや悪い、１点：感じられず、悪い。 <Cake evaluation method (texture: soft feeling)
The cakes produced in the examples and comparative examples were eaten by 10 skilled panelists, and the results of evaluating the soft feeling were averaged and used as evaluation points. The evaluation criteria were as follows. 5 points: Feeling very good, 4 points: Feeling good, 3 points: Normal, 2 points: Slightly bad, 1 point: Not felt, bad.

＜ケーキ評価法（食感：口溶け）＞
実施例・比較例で作製したケーキを１０人の熟練したパネラーに試食してもらい、その口溶けを評価した結果を平均化し、評価点とした。評価基準は、以下の通りであった。５点：感じられ非常に良好、４点：感じられ良好、３点：普通、２点：少なくやや悪い、１点：ネチャツキがあり悪い。 <Cake evaluation method (texture: melt in mouth)>
The cakes prepared in the examples and comparative examples were sampled by 10 skilled panelists, and the results of evaluating the melting of the mouth were averaged and used as evaluation points. The evaluation criteria were as follows. 5 points: Feeling very good, 4 points: Feeling good, 3 points: Normal, 2 points: Slightly bad, 1 point: There is stickiness and bad.

＜ケーキ評価法（食感：しっとり感）＞
実施例・比較例で作製したケーキを１０人の熟練したパネラーに試食してもらい、そのしっとり感を評価した結果を平均化し、評価点とした。評価基準は、以下の通りであった。５点：強く感じられ非常に良好、４点：感じがあり良好、３点：普通、２点：少しパサツキが感じられて悪い、１点：パサツキが感じられ非常に悪い。 <Cake evaluation method (texture: moist)>
The cakes prepared in the examples and comparative examples were sampled by 10 skilled panelists, and the results of evaluating the moist feeling were averaged and used as evaluation points. The evaluation criteria were as follows. 5 points: feels strong and very good, 4 points: feels good, 3 points: normal, 2 points: feels a little bit bad, 1 point: feels bad and very bad.

（実施例１４〜１８、比較例１２〜１６）
実施例１〜５および比較例１〜５で得られた乳化物１〜５、１４〜１８を用いて、表４の配合に従い、以下のようにしてスポンジケーキを作製し、評価した。評価結果は、表４にまとめた。
２０コート縦型ミキサー（関東混合機工業株式会社製）の中に全卵、上白糖、マーガリン、乳化物を入れ、ワイヤーホイッパーで低速にて６０秒間攪拌し、軽く混合した。これに薄力粉とベーキングパウダーを篩に通したものを加え、低速で３０秒間混合し、次いで高速で、生地比重が０．４６となるまで起泡し、生地を調製した。得られた生地は焼き型（６号デコ台型、直径１８ｃｍ、高さ６ｃｍ）に３３０ｇ流し込み、１８０℃で約３０分間、オーブンで焼成してケーキを作製した。得られたケーキはポリエチレン製袋に密封して室温にて２日間保存した後、ケーキを評価した。 (Examples 14-18, Comparative Examples 12-16)
Using the emulsions 1 to 5 and 14 to 18 obtained in Examples 1 to 5 and Comparative Examples 1 to 5, sponge cakes were prepared and evaluated as follows according to the formulations in Table 4. The evaluation results are summarized in Table 4.
Whole egg, upper white sugar, margarine, and emulsion were placed in a 20 coat vertical mixer (manufactured by Kanto Blender Kogyo Co., Ltd.), and stirred lightly for 60 seconds with a wire whipper and lightly mixed. A dough was prepared by adding a mixture of soft flour and baking powder through a sieve, mixing at low speed for 30 seconds, and then foaming at high speed until the dough specific gravity reached 0.46. The obtained dough was poured into a baking mold (No. 6 deco table, diameter 18 cm, height 6 cm) and baked in an oven at 180 ° C. for about 30 minutes to prepare a cake. The obtained cake was sealed in a polyethylene bag and stored at room temperature for 2 days, and then the cake was evaluated.

［実施例１４〜１５、比較例１２〜１３の比較による製造方法の比較］
実施例１４及び１５を使用したスポンジケーキは、ボリュームがあり、生焼けや釜落ちのない良好な外観、内相であった。また、食感もふっくらした弾力があり、且つソフト感があり、口溶けがよく、しっとり感があり、風味の良好なケーキであった。特に、モノグリセリドの一部をクエン酸モノグリセリドに替えた実施例１５は、ボリュームが大きく、外観が優れていた。一方、製造法を従来の一般的な方法である、加熱した水相にほぼ同温度に加熱した油相を加えた乳化した比較例１４〜１５では、ボリューム、食感共に実施例には遥かに劣っており、共にやや粉っぽい風味であり、特に油相の平均粒子径が小さい比較例１は総じて悪かった。 [Comparison of Production Methods by Comparison of Examples 14 to 15 and Comparative Examples 12 to 13]
The sponge cakes using Examples 14 and 15 had a good appearance and an internal phase with a large volume and no burning or kettle dropping. Also, the texture was plump and soft, soft, melted in the mouth, moist, and had a good flavor. In particular, Example 15 in which a part of monoglyceride was replaced with citric acid monoglyceride was large in volume and excellent in appearance. On the other hand, in Comparative Examples 14 to 15 in which an oil phase heated to substantially the same temperature is added to a heated aqueous phase, which is a conventional general method, the volume and texture of the examples are far greater in the examples. Comparative example 1 which was inferior and both had a slightly powdery flavor and the average particle size of the oil phase was small was generally poor.

［実施例１６、比較例１４〜１５の比較による製造方法の比較］
実施例１６を使用したスポンジケーキは、ボリュームがあり、生焼けや釜落ちのない良好な外観、内相であり、食感もふっくらした弾力とソフト感があり、口溶けがよく、しっとり感のあるケーキであった。一方、第一〜三相の混合順番を変えた製造法では、共に乳化油脂組成物の乳化安定性が悪く、油の分離が見られた。これらは、ケーキ評価においても外観、内相、食感いずれも総じて悪かった。 [Comparison of Production Method by Comparison of Example 16 and Comparative Examples 14 to 15]
The sponge cake using Example 16 has a large volume, has a good appearance and no internal phase without burning or dropping in the pot, has a soft and soft texture, has a good mouth melt, and has a moist feeling. Met. On the other hand, in the production method in which the mixing order of the first to three phases was changed, the emulsion stability of the emulsified oil / fat composition was poor, and oil separation was observed. These were generally poor in appearance, inner phase, and texture even in cake evaluation.

［実施例１７〜１８、比較例１６の比較による乳化剤の比較］
実施例１７〜１８を使用したスポンジケーキは、外観、内相が良好で、食感も弾力、ソフト感、口溶け、しっとり感のあるケーキであった。特に、プロピレングリコール脂肪酸エステスの一部を油脂に添加した実施例１８は、外観、弾力とソフト感が優れていた。一方、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、レシチンを添加しなかった比較例１６では、ボリュームも小さく、食感も悪かった。 [Comparison of emulsifiers by comparison of Examples 17 to 18 and Comparative Example 16]
The sponge cakes using Examples 17 to 18 had good appearance and internal phase, and the texture was also elastic, soft, melted in the mouth, and moist. In particular, Example 18, in which a part of the propylene glycol fatty acid ester was added to the fat and oil, was excellent in appearance, elasticity and soft feeling. On the other hand, in Comparative Example 16 in which no propylene glycol fatty acid ester, sorbitan fatty acid ester, or lecithin was added, the volume was small and the texture was poor.

（実施例１９〜２４、比較例１７〜２２）
実施例６〜１１、比較例６〜１１で得られた乳化物６〜１１、１９〜２４を用いて、表５の配合に従い、実施例１４と同様にしてスポンジケーキを作製し、評価した。評価結果は、表５にまとめた。 (Examples 19-24, Comparative Examples 17-22)
Using the emulsions 6 to 11 and 19 to 24 obtained in Examples 6 to 11 and Comparative Examples 6 to 11, sponge cakes were produced and evaluated in the same manner as in Example 14 in accordance with the formulations shown in Table 5. The evaluation results are summarized in Table 5.

［実施例１９〜２０、比較例１７の比較による冷却温度の比較］
実施例１９〜２０を使用したスポンジケーキは、外観、内相が良好で、食感も弾力、ソフト感、口溶け、しっとり感があるケーキであった。特に、モノグリセリドの一部をベヘン酸系反応モノグリセリドに替えた実施例２０では、規定の比重になるまでの時間が２分と、実施例１９に比べて１５秒早く、ケーキ評価においても、ボリュームが大きく、外観が優れていた。一方、冷却温度が２０℃であった比較例１９では、内相が悪く、食感もソフト感としっとり感に欠け、ネチャツキが感じられた。 [Comparison of cooling temperatures by comparison of Examples 19 to 20 and Comparative Example 17]
The sponge cake using Examples 19 to 20 was a cake having a good appearance and internal phase, and having a texture, elasticity, soft feeling, melting in the mouth, and moist feeling. In particular, in Example 20 in which a part of monoglyceride was replaced with behenic acid-based reaction monoglyceride, the time to reach the specified specific gravity was 2 minutes, 15 seconds earlier than in Example 19, and the volume was also high in cake evaluation. It was large and the appearance was excellent. On the other hand, in Comparative Example 19 where the cooling temperature was 20 ° C., the inner phase was poor, the texture was soft and lacked moist, and a sticky feeling was felt.

［実施例２１〜２２、比較例１８〜１９の比較による油相径の比較］
実施例２１及び２２を使用したスポンジケーキは、外観、内相が良好で、食感も弾力、ソフト感、口溶け、しっとり感のあるケーキであった。一方、油相径の小さい比較例１８では、ボリュームがやや小さく、しっとり感に欠けていた。また、油相径が大きい比較例１９では油脂乳化組成物の乳化安定性が悪く、油の分離が見られ、ケーキ評価も総じて悪かった。 [Comparison of Oil Phase Diameters by Comparison of Examples 21-22 and Comparative Examples 18-19]
The sponge cake using Examples 21 and 22 had a good appearance and internal phase, and the texture was elastic, soft, melted in the mouth and moist. On the other hand, in Comparative Example 18 with a small oil phase diameter, the volume was slightly small and lacked a moist feeling. Moreover, in Comparative Example 19 having a large oil phase diameter, the emulsification stability of the oil emulsified composition was poor, oil separation was observed, and the cake evaluation was generally poor.

［実施例２３、比較例２０の比較によるエタノール有無の比較］
実施例２３を使用したスポンジケーキは、外観、内相が良好で、弾力、ソフト感、口溶け、しっとり感のある食感のケーキであった。一方、エタノールなしの比較例２０では、ボリュームがやや小さく、食感が総じて悪かった。特に、焼成1日目のケーキを−２０℃で３０日間冷凍後、室温で解凍したものは、実施例２１では焼成直後の食感を維持していたが、比較例２０では食感にべたつき感が感じられ、その差は歴然としていた。 [Comparison of presence or absence of ethanol by comparison of Example 23 and Comparative Example 20]
The sponge cake using Example 23 had a good appearance and inner phase, and was a textured texture with elasticity, soft feeling, melted mouth, and moist feeling. On the other hand, in Comparative Example 20 without ethanol, the volume was slightly small and the texture was generally poor. In particular, the cake on the first day after baking was frozen at -20 ° C for 30 days and then thawed at room temperature. In Example 21, the texture immediately after baking was maintained, but in Comparative Example 20, the texture was sticky. The difference was obvious.

［実施例２４、比較例２１〜２２の比較による蛋白質量の比較］
実施例２４を使用したスポンジケーキは、外観、内相が良好で、食感も弾力、ソフト感、口溶け、しっとり感のあるケーキであった。一方、蛋白質量の少ない比較例２１では、乳化性が悪く乳化油脂組成物中にダマが発生した。また、ケーキではボリュームがあるものの、しっとり感に欠けており、総じて悪かった。また、蛋白質量の多い比較例２２では、起泡性が悪く、ケーキバッターの比重はホイップ時間を延長しても０．５５までしか下がらなかった。ケーキ評価ではボリュームが小さく、ソフト感と口溶けが劣っていた。 [Comparison of protein mass by comparison of Example 24 and Comparative Examples 21 to 22]
The sponge cake using Example 24 had a good appearance and internal phase, and the texture was elastic, soft, melted in the mouth, and moist. On the other hand, in Comparative Example 21 with a small amount of protein, the emulsification property was poor and lumps were generated in the emulsified oil and fat composition. Moreover, although the cake had a large volume, it lacked a moist feeling and was generally bad. Moreover, in Comparative Example 22 with a large amount of protein, foaming properties were poor, and the specific gravity of the cake batter decreased only to 0.55 even when the whipping time was extended. In the cake evaluation, the volume was small, and the soft feeling and melting in the mouth were inferior.

（実施例２５〜３３）
実施例１２、１３で得られた乳化物１２、１３を用いて、表６の配合に従い、実施例１４と同様にしてスポンジケーキを作製し、評価した。評価結果は、表６にまとめた。 (Examples 25-33)
Using the emulsions 12 and 13 obtained in Examples 12 and 13, sponge cakes were produced and evaluated in the same manner as in Example 14 according to the formulations shown in Table 6. The evaluation results are summarized in Table 6.

［実施例２５〜３３の比較によるスポンジケーキ配合の比較］
いずれのスポンジケーキもボリュームがあり、生焼けや釜落ちのない良好な外観、内相であった。また、食感もふっくらした弾力があり、且つソフト感があり、口溶けがよく、しっとり感のあるケーキであった。ケーキバッターの比重を下げたケーキにおいても（実施例２９）、パサツキはなく、しっとり感のあるケーキが作製できた。さらに、水分や糖分量が多いもの（実施例２７、３１、３２）はソフト感としっとり感が、また油脂の多いもの(実施例３３)は口どけが良好であり、幅広い配合組成の範囲で良好なケーキができることが確認できた。さらに、ショ糖脂肪酸エステルの一部をベヘン酸系反応モノグリセリドに変えた乳化物１３（実施例２６）は、ショ糖ステアリン酸エステルのみの乳化物１２（実施例２５）に比べ、卵の含量を多くした配合においても、ボリュームが大きく、スポンジケーキの表面がフラットで外観の良好なケーキを得ることができた。 [Comparison of sponge cake formulation by comparison of Examples 25-33]
All the sponge cakes were voluminous and had a good appearance and internal phase with no burning or kettle dropping. In addition, the cake was soft and fluffy, soft, melted in the mouth and moist. Even in the cake with a reduced specific gravity of the cake batter (Example 29), there was no smoothness and a moist cake could be produced. Furthermore, those with a large amount of moisture and sugar (Examples 27, 31, and 32) have a soft feeling and moist feeling, and those with a lot of oils and fats (Example 33) have a good mouthfeel and have a wide range of compositional compositions. It was confirmed that a good cake was formed. Furthermore, the emulsion 13 (Example 26) in which a part of the sucrose fatty acid ester is changed to behenic acid-based reaction monoglyceride has a higher egg content than the emulsion 12 (Example 25) containing only the sucrose stearate. Even with the increased formulation, a cake with a large volume, a flat sponge cake surface and a good appearance could be obtained.

Claims (9)

起泡性水中油型乳化油脂組成物であって、油相の表面を液晶状態の乳化剤が覆っていることを特徴とするケーキ用起泡性水中油型乳化油脂組成物。   A foamable oil-in-water emulsified oil / fat composition for a cake, wherein the oil phase is covered with a liquid crystal emulsifier. 乳化剤が、乳化油脂組成物全体中３〜３０重量％のグリセリン脂肪酸エステルと２〜２０重量％のショ糖脂肪酸エステルを主成分とする請求項１に記載のケーキ用起泡性水中油型乳化油脂組成物。   The foamable oil-in-water emulsified fat for cake according to claim 1, wherein the emulsifier comprises 3 to 30% by weight of glycerin fatty acid ester and 2 to 20% by weight of sucrose fatty acid ester in the whole emulsified oil / fat composition. Composition. 乳化油脂組成物全体中、油相が５〜４５重量％である請求項１又は２に記載のケーキ用起泡性水中油型乳化油脂組成物。   The foamable oil-in-water emulsified oil / fat composition for cake according to claim 1 or 2, wherein the oil phase is 5 to 45% by weight in the whole emulsified oil / fat composition. 水相に、蛋白質、糖質及び水を含有する請求項１〜３何れかに記載のケーキ用起泡性水中油型乳化油脂組成物。   The foamable oil-in-water emulsified oil / fat composition for cake according to any one of claims 1 to 3, wherein the aqueous phase contains protein, sugar and water. 蛋白質が、カゼイン、カゼインナトリウム、乳清蛋白質濃縮物（ＷＰＣ）の乳蛋白質、或いは全卵を酵素処理したもの、卵黄を酵素処理し加糖してペースト状にした卵蛋白質からなる群より選ばれる少なくとも１種である請求項１〜４何れかに記載のケーキ用起泡性水中油型乳化油脂組成物。   The protein is at least selected from the group consisting of casein, casein sodium, whey protein concentrate (WPC) milk protein, whole egg enzymatically processed, egg yolk enzymatically processed, sugared and pasted egg protein It is 1 type, The foamable oil-in-water type emulsion oil-fat composition for cakes in any one of Claims 1-4. 油相に、プロピレングリコール脂肪酸エステル０．５〜１０重量％を含有する請求項１〜５何れかに記載のケーキ用起泡性水中油型乳化油脂組成物。   The foamable oil-in-water emulsified oil / fat composition for cake according to any one of claims 1 to 5, wherein the oil phase contains 0.5 to 10% by weight of propylene glycol fatty acid ester. 粒径１０μｍ以上の油滴粒子が、画像面積全体の３０％以上であり、且つ粒径１０μｍ以上の油滴粒子の表面を覆っている液晶状態の乳化剤の厚みが、油滴径を１００％とした時の１％以上であることを特徴とする請求項１〜６何れかに記載のケーキ用起泡性水中油型乳化油脂組成物。   Oil droplet particles having a particle size of 10 μm or more account for 30% or more of the entire image area, and the thickness of the emulsifier in the liquid crystal state covering the surface of the oil droplet particles having a particle size of 10 μm or more is such that the oil droplet diameter is 100%. The foamable oil-in-water emulsified oil / fat composition for cake according to any one of claims 1 to 6, wherein the composition is 1% or more of the above. ケーキ用起泡性水中油型乳化油脂組成物の製造方法であって、乳化油脂組成物全体中、蛋白質、糖質及び水を主成分とする第一相が１０〜６５重量％、油脂を主成分とする第二相が５〜４５重量％、乳化剤、ヒドロキシ化合物及び糖類を主成分とする第三相が３０〜８０重量％であり、第三相の乳化剤が乳化油脂組成物全体中、グリセリン脂肪酸エステル３〜３０重量％、ショ糖脂肪酸エステル２〜２０重量部を主成分とし、まず第一相の成分と第二相の成分を５０〜８０℃で水中油型に乳化してから、７０〜９０℃の第三相の成分に添加して撹拌混合することで乳化し、その後２５〜５０℃まで冷却することを特徴とするケーキ用起泡性水中油型乳化油脂組成物の製造方法。   A method for producing a foamable oil-in-water emulsified oil / fat composition for cake, wherein the first phase mainly comprising protein, sugar and water is 10 to 65% by weight, and the oil / fat is mainly contained in the whole emulsified oil / fat composition. The second phase as an ingredient is 5 to 45% by weight, the third phase mainly composed of an emulsifier, a hydroxy compound and a saccharide is 30 to 80% by weight. The emulsifier of the third phase is glycerin in the whole emulsified oil composition. The main component is 3 to 30% by weight of fatty acid ester and 2 to 20 parts by weight of sucrose fatty acid ester. First, the first phase component and the second phase component are emulsified in an oil-in-water type at 50 to 80 ° C., and then 70 A method for producing a foamable oil-in-water emulsified oil / fat composition for cake, which is emulsified by adding to the components of the third phase at ˜90 ° C. and stirring and mixing, and then cooled to 25-50 ° C. 請求項１〜７何れかに記載のケーキ用起泡性水中油型乳化油脂組成物を用いた食品。   The foodstuff using the foamable oil-in-water type emulsified oil-fat composition for cakes in any one of Claims 1-7.