JP2023035400A - Oil-in-water type emulsion for blending into souffle dough - Google Patents
Oil-in-water type emulsion for blending into souffle dough Download PDFInfo
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- JP2023035400A JP2023035400A JP2021142228A JP2021142228A JP2023035400A JP 2023035400 A JP2023035400 A JP 2023035400A JP 2021142228 A JP2021142228 A JP 2021142228A JP 2021142228 A JP2021142228 A JP 2021142228A JP 2023035400 A JP2023035400 A JP 2023035400A
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- Japan
- Prior art keywords
- oil
- mass
- dough
- soufflé
- souffle
- Prior art date
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Abstract
Description
本発明は、スフレケーキを安定的に製造するために用いるスフレ生地練込用水中油型乳化物に関する。 TECHNICAL FIELD The present invention relates to an oil-in-water emulsion for kneading a soufflé dough used for stably producing a souffle cake.
スフレとは、メレンゲに様々な材料を混ぜオーブンで焼いて作る、軽くふわふわとした食感ときめの細かな内相を特徴とする料理である。洋菓子においては、そのようなスフレ様の食感を示すケーキをスフレケーキと称し、広く普及し、幅広い年齢層から好まれている。また近年は、その一種として、焼型で焼成するスフレケーキに対し、熱板上で直焼きするスフレパンケーキも広がりを見せている。 A soufflé is a dish characterized by a light and fluffy texture and a finely textured inner layer, made by mixing various ingredients into a meringue and baking it in an oven. In Western confectionery, a cake exhibiting such a soufflé-like texture is called a souffle cake, which is widely popular and preferred by people of all ages. In recent years, as one type of soufflé pancakes, souffle pancakes that are directly baked on a hot plate have become widespread, as opposed to souffle cakes that are baked in a baking mold.
これらの基本的な製法は、卵白と糖類を併せて起泡したメレンゲに、卵黄類、穀粉類、糖類、及び、チーズ等の風味成分等を炊きあげたカスタードクリームを、メレンゲの泡を潰さないように添加しさっくりと混合したスフレ生地を、焼成、好ましくは湯煎焼きするというものである。 These basic manufacturing methods are a meringue that is foamed with egg white and sugar, and a custard cream that is cooked with egg yolks, flour, sugars, and flavor ingredients such as cheese, without crushing the meringue foam. The soufflé dough is added and gently mixed, and then baked, preferably baked in a hot water bath.
しかし、メレンゲはその製造に熟練を要すること、及び、泡構造が不安定で消泡しやすいため保存性が悪いという問題がある。また、カスタードクリームの方も澱粉類と卵類を炊き上げて製造するものであるため保存性が悪く、経時的に物性が変化するため安定した製造が困難であった。さらに、カスタードクリームとメレンゲの混合時に、メレンゲの泡を潰さないようにさっくりと混合する操作は熟練を要するものであった。
さらに、スフレケーキの基本製法である湯煎焼きは火通りの判断も難しく、焼き落ちしやすいなど、熟練を要するものであった。
However, meringue has the problem that it requires skill for its production, and that it has poor storage stability due to its unstable foam structure and easy defoaming. Also, custard cream is produced by boiling starches and eggs, so it has poor storage stability and changes in physical properties over time, making stable production difficult. Furthermore, when the custard cream and the meringue are mixed, the operation of gently mixing the custard cream and the meringue so as not to crush the foam of the meringue requires skill.
Furthermore, it is difficult to judge whether the soufflé cake is cooked in a hot water bath, which is the basic method of making soufflé cake, and it is easy to burn off, so it requires skill.
そのため、安定して大量生産することができるスフレケーキの製造方法が各種検討されてきた。
例えば、油脂、糖質、澱粉またはセルロース、蛋白質および増粘剤を含有してなる水中油型乳化組成物を添加する方法（例えば特許文献１参照）、乳化剤及び気泡安定剤を添加し、配合材料をオ－ルインミックス法でホイップする方法（例えば特許文献２参照）、粒径が３０μｍより大きい澱粉粒子を含有し、且つゲル化開始温度が３７℃以上であり、熱可逆的にゲル化することを特徴とする加熱食品用クリーム類を使用する方法（例えば特許文献３参照）、シュー生地とメレンゲを混合した生地を使用する方法（例えば特許文献４参照）、少なくとも乳蛋白質とゲル化剤と水とで構成される複合体を使用する方法（例えば特許文献５参照）、フラワーペースト類、シュー生地、及び、メレンゲを混合した生地を使用する方法（例えば特許文献６参照）、澱粉０．５～５重量％、タンパク質５～１０重量％、油脂１０～３０重量％、卵黄油、安定剤を含有することを特徴とするスフレ菓子のベースクリームを使用する方法（例えば特許文献７参照）などが提案されている。
Therefore, various methods for producing soufflé cakes have been studied that can be stably mass-produced.
For example, a method of adding an oil-in-water emulsified composition containing fat, sugar, starch or cellulose, protein and a thickener (see, for example, Patent Document 1), adding an emulsifier and a foam stabilizer, and adding a compounding material A method of whipping by an all-in-mix method (see, for example, Patent Document 2), containing starch particles with a particle size of greater than 30 μm, a gelation initiation temperature of 37 ° C. or higher, and gelling reversibly A method of using a heated food cream (see, for example, Patent Document 3), a method of using a mixture of choux pastry and meringue (see, for example, Patent Document 4), at least milk protein, a gelling agent and water A method of using a composite composed of and (see, for example, Patent Document 5), a method of using flour pastes, choux dough, and a dough mixed with meringue (see, for example, Patent Document 6), starch 0.5 to A method of using a base cream for soufflé confectionery characterized by containing 5% by weight, 5 to 10% by weight of protein, 10 to 30% by weight of oil, egg yolk oil, and a stabilizer (see, for example, Patent Document 7) is proposed. It is
しかし、特許文献１に記載の方法は、セルロースを含有するため、その混合時に比重が落ちてしまい、体積の小さな、ねちゃついた食感のスフレケーキになってしまう問題があり、特許文献２に記載の方法は単に従来のスポンジケーキの比重を軽くしただけであるため、きめの粗い内相のスフレケーキになってしまう問題があり、特許文献３に記載の方法は単にカスタードクリームに代えて特定の澱粉とゲル化剤を使用したクリームを使用することで、スフレケーキの口溶けの向上を図ったものであり、体積や内相を改良するものではなく、特許文献４に記載の方法は各種のケーキにスフレ様の食感を付与する発明であるが、ケーキ生地の種類によっては食感がもちもちしたりひきのある食感、あるいはねちゃついた食感になるなどの問題があった。さらに特許文献５に記載の方法はやや焼き落ちしやすい問題があり、特許文献６に記載の方法はややもっちりした食感になりやすい問題に加え、３種の生地を準備することが必要であるため、製造が煩雑である問題があった。さらに特許文献７に記載の方法は、タンパク質含量が高く卵黄油を使用するためねちゃついた食感になってしまうという問題があった。
さらにこれらの製法では、湯煎焼きではなく直焼きで焼成すると、しっとりしたスフレケーキの食感が失われやすいという問題もあった。
However, since the method described in Patent Document 1 contains cellulose, there is a problem that the specific gravity decreases during mixing, resulting in a souffle cake with a small volume and a sticky texture. Since the method described in simply reduces the specific gravity of the conventional sponge cake, there is a problem that it becomes a souffle cake with a rough inner phase, and the method described in Patent Document 3 simply replaces custard cream By using a cream that uses a specific starch and a gelling agent, it is intended to improve the meltability of the soufflé cake in the mouth, and does not improve the volume or internal phase. Although this invention provides a soufflé-like texture to the cake, there are problems such as a sticky texture, a chewy texture, or a sticky texture depending on the type of cake dough. Furthermore, the method described in Patent Document 5 has a problem that it is a little easy to burn off, and the method described in Patent Document 6 has a problem that the texture tends to be slightly sticky, and it is necessary to prepare three types of dough. Therefore, there is a problem that manufacturing is complicated. Furthermore, the method described in Patent Document 7 has a problem that the protein content is high and egg yolk oil is used, resulting in a sticky texture.
Furthermore, in these manufacturing methods, there is a problem that the moist texture of the soufflé cake is likely to be lost if it is directly baked instead of being baked in a hot water bath.
したがって、本発明の目的は、湯煎焼きではなく直焼きであっても、しっとりとしていながらねちゃつかず、焼き落ちしにくいスフレケーキを得ることができるスフレ生地練込用水中油型乳化物を提供することにある。 Therefore, an object of the present invention is to provide an oil-in-water emulsion for kneading soufflé dough, which can give a soufflé cake that is moist but not sticky and does not easily fall off even if it is directly baked instead of hot water. to do.
本発明者は、上記目的を達成すべく種々検討した結果、澱粉類、増粘安定剤に加え卵白を使用し、タンパク質含量及び油脂含量を特定範囲とした水中油型乳化物を使用することで、上記問題を解決可能であることを見出し、本発明を完成した。
すなわち、本発明は、澱粉類、増粘安定剤及び卵白を含有し、タンパク質含量が１～１５質量％であり、油脂含量が５～４０質量％である、スフレ生地練込用水中油型乳化物を提供するものである。
As a result of various studies to achieve the above object, the present inventors have found that using egg white in addition to starches and thickening stabilizers, and using an oil-in-water emulsion with a specific range of protein content and oil content , found that the above problems can be solved, and completed the present invention.
That is, the present invention is an oil-in-water emulsion for kneading soufflé dough, which contains starches, a thickening stabilizer and egg white, has a protein content of 1 to 15% by mass, and a fat content of 5 to 40% by mass. It provides
本発明によれば、湯煎焼きではなく直焼きであっても、しっとりとしていながらねちゃつかないスフレケーキを、焼き落ちすることなく安定して得ることができる。 According to the present invention, it is possible to stably obtain a soufflé cake that is moist but not sticky even if it is directly baked instead of being baked in a hot water bath without being baked off.
まず、本発明のスフレ生地練込用水中油型乳化物について詳述する。
上記スフレ生地練込用水中油型乳化物は、澱粉類を含有する。
澱粉類としては、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム粉、全粒粉等の小麦粉類、ライ麦粉、大麦粉、米粉等のその他の穀粉類、アーモンド粉、へーゼルナッツ粉、カシューナッツ粉、オーナッツ粉、松実粉等の堅果粉、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、米澱粉等の澱粉や、これら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を挙げることができ、この中から１種又は２種以上を含有することができる。
First, the oil-in-water emulsion for kneading the soufflé dough of the present invention will be described in detail.
The oil-in-water emulsion for kneading the soufflé dough contains starches.
As starches, for example, flours such as strong flour, semi-strong flour, all-purpose flour, weak flour, durum flour, whole wheat flour, other grain flours such as rye flour, barley flour, rice flour, almond flour, hazelnut flour, cashew nut flour , nut powder such as oatmeal powder, pine nut powder, cornstarch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, etc., starches such as those treated with enzymes such as amylase, alpha treatment, decomposition Examples include modified starch or the like that has been subjected to one or more treatments selected from treatment, etherification treatment, esterification treatment, cross-linking treatment, grafting treatment, and the like. It can contain more than one species.
本発明では、澱粉類として、その５０質量％超、より好ましくは７０質量％以上、さらに好ましくは９０質量％以上、最も好ましくは１００％に膨潤抑制澱粉を使用することが好ましい。 In the present invention, more than 50% by mass, more preferably 70% by mass or more, still more preferably 90% by mass or more, most preferably 100% of the starch contains swelling-suppressing starch.
上記膨潤抑制澱粉としては、アミロース含量が好ましくは３０質量％以上、より好ましくは５０質量％以上であるハイアミロース澱粉や、リン酸架橋処理、乳化剤処理、湿熱処理等によって、澱粉ミセルを強化した化工澱粉等が挙げられる。なお、上記ハイアミロース澱粉の澱粉種については、米やコーンが一般的であるが、特に限定されない。また、上記化工澱粉の原料澱粉としては、馬鈴薯澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、ハイアミロースコーンスターチ、タピオカ澱粉等の市販の澱粉質材料等を用いることができる。また、これらの澱粉質材料をあらかじめ、エーテル処理、酸化処理又はエステル化処理したものも、上記原料澱粉として使用することができる。 As the swelling-suppressing starch, a high amylose starch having an amylose content of preferably 30% by mass or more, more preferably 50% by mass or more, or a chemically processed starch micelle that is strengthened by a phosphoric acid cross-linking treatment, an emulsifier treatment, a wet heat treatment, or the like. Starch etc. are mentioned. The starch species of the high amylose starch is generally rice or corn, but is not particularly limited. As raw material starch for the modified starch, commercially available starchy materials such as potato starch, wheat starch, corn starch, waxy corn starch, high amylose corn starch, tapioca starch, and the like can be used. Moreover, those starchy materials which have been previously ether-treated, oxidized or esterified can also be used as the raw material starch.
本発明では、上記膨潤抑制澱粉として、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ及びタピオカ澱粉から選ばれる１種又は２種以上を原料澱粉としたリン酸架橋澱粉を使用することが、よりしっとりとしていながらねちゃつかないスフレケーキが得られる点で好ましい。 In the present invention, as the swelling-suppressing starch, it is possible to use a phosphate-crosslinked starch made from one or more selected from potato starch, corn starch, waxy corn starch, and tapioca starch as a raw material starch, while still being more moist. It is preferable in that a non-flattering soufflé cake is obtained.
上記澱粉類の含有量は、上記スフレ生地練込用水中油型乳化物中、好ましくは１～３０質量％、より好ましくは１～２０質量％、さらに好ましくは１～１０質量％である。 The content of the starch is preferably 1 to 30% by mass, more preferably 1 to 20% by mass, and still more preferably 1 to 10% by mass in the oil-in-water emulsion for kneading the soufflé dough.
上記スフレ生地練込用水中油型乳化物は、増粘安定剤を含有する。
増粘安定剤を含有することにより、スフレ生地練込用水中油型乳化物の製造時における乳化破壊を防止することによる物性改良効果や、保水性を向上させることによる離水防止効果や、得られるスフレケーキの食感向上効果、スフレケーキの冷凍耐性の向上効果を得ることが可能となるためである。
The oil-in-water emulsion for kneading the soufflé dough contains a thickening stabilizer.
By containing a thickening stabilizer, the effect of improving physical properties by preventing emulsification destruction during the production of an oil-in-water emulsion for kneading soufflé dough, the effect of preventing separation of water by improving water retention, and the obtained souffle This is because it is possible to obtain the effect of improving the texture of the cake and the effect of improving the freezing resistance of the souffle cake.
上記増粘安定剤としては、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、キサンタンガム、プルラン、タマリンドシードガム、サイリウムシードガム、結晶セルロース、カルボキシメチルセルロース、メチルセルロース、寒天、グルコマンナン、ゼラチン等が挙げられ、これらの中から選ばれる１種又は２種以上を用いることができる。 Examples of thickening stabilizers include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, and gelatin. etc., and one or more selected from these can be used.
本発明では、離水防止効果が高いことから、ローカストビーンガム、ペクチン、カラギーナン、キサンタンガム及びゼラチンからなる群から選ばれる１種又は２種以上を使用することが好ましい。 In the present invention, it is preferable to use one or more selected from the group consisting of locust bean gum, pectin, carrageenan, xanthan gum and gelatin because of their high anti-separation effect.
上記増粘安定剤の含有量は、上記スフレ生地練込用水中油型乳化物中、好ましくは０．０１～１０質量％、さらに好ましくは０．０１～５質量％、より好ましくは０．０１～１質量％である。 The content of the thickening stabilizer is preferably 0.01 to 10% by mass, more preferably 0.01 to 5% by mass, more preferably 0.01 to 10% by mass in the oil-in-water emulsion for kneading the soufflé dough. It is 1% by mass.
上記スフレ生地練込用水中油型乳化物は、卵白を含有する。
なお、卵白としては乾燥卵白、濃縮卵白などを使用することができ、また、生卵白や冷凍卵白も使用することができる。
上記卵白の含有量は、上記スフレ生地練込用水中油型乳化物中、０．１～８質量％、好ましくは０．２～５質量％、さらに好ましくは０．２～３質量％である。卵白の含有量が０．１質量部未満であると、得られるスフレケーキが焼き落ちしてしまいやすい。一方、８質量部を超えると、得られるスフレケーキがねちゃつきの強い食感となりやすく、また、異味を感じやすい。
なお、上記含有量については固形分に換算した数値を用いることとする。
The oil-in-water emulsion for kneading the soufflé dough contains egg white.
As egg whites, dried egg whites, concentrated egg whites, etc. can be used, and raw egg whites and frozen egg whites can also be used.
The content of the egg white is 0.1 to 8% by mass, preferably 0.2 to 5% by mass, more preferably 0.2 to 3% by mass in the oil-in-water emulsion for kneading the soufflé dough. If the content of egg white is less than 0.1 part by mass, the resulting souffle cake tends to burn off. On the other hand, if it exceeds 8 parts by mass, the resulting soufflé cake tends to have a strong sticky texture and an unpleasant taste.
In addition, suppose that the numerical value converted into solid content is used about the said content.
上記スフレ生地練込用水中油型乳化物は、タンパク質含量が好ましくは１～１５質量％、より好ましくは１～７質量％、さらに好ましくは１～４．５質量％である。
なお、上記タンパク質含量には、上記卵白に含まれる蛋白質をはじめ、下記のその他の成分に含まれる蛋白質も含めて算出するものとする。
The oil-in-water emulsion for kneading the soufflé dough preferably has a protein content of 1 to 15% by mass, more preferably 1 to 7% by mass, and still more preferably 1 to 4.5% by mass.
The protein content is calculated including the protein contained in the egg white as well as the protein contained in the following other ingredients.
上記蛋白質としては、特に限定されず、各種の動物性蛋白質、微生物性蛋白質及び植物性蛋白質等を使用することができる。動物性蛋白質としては、例えば、ホエイ蛋白質及びカゼイン蛋白質等の乳蛋白質；並びに低密度リポ蛋白質、高密度リポ蛋白質、ホスビチン、リベチン、リン糖蛋白質、オボアルブミン、コンアルブミン及びオボムコイド等の卵蛋白質等が挙げられる。植物性蛋白質としては、グリアジン、グルテニン、プロラミン及びグルテリン等の小麦蛋白質；大豆蛋白質、エンドウ豆蛋白質、そら豆蛋白質、緑豆蛋白質、ひよこ豆蛋白質及びレンズ豆蛋白質等の豆類蛋白質、並びに米蛋白質等のその他穀類蛋白質が挙げられる。これらの蛋白質は、目的に応じて、１種を単独で使用してもよく、２種以上を組合わせて用いてもよい。 The protein is not particularly limited, and various animal proteins, microbial proteins, vegetable proteins, and the like can be used. Examples of animal proteins include milk proteins such as whey protein and casein protein; and egg proteins such as low-density lipoprotein, high-density lipoprotein, phosvitin, livetin, phosphoglycoprotein, ovalbumin, conalbumin and ovomucoid. mentioned. Vegetable proteins include wheat proteins such as gliadin, glutenin, prolamin and glutelin; legume proteins such as soybean protein, pea protein, broad bean protein, mung bean protein, chickpea protein and lentil protein, and other grains such as rice protein. A protein is mentioned. These proteins may be used singly or in combination of two or more depending on the purpose.
本発明では、上記蛋白質のうち、風味が良好なスフレケーキが得られることから、乳蛋白質を使用することが好ましい。
また、上記乳蛋白質として、乳蛋白質を含有する乳原料、例えば、生乳、牛乳、加糖練乳、加糖脱脂れん乳、無糖れん乳、無糖脱脂れん乳、脱脂乳、濃縮乳、脱脂濃縮乳、バターゼラム、乳脂肪球被膜画分、バターミルク、バターミルクパウダー、トータルミルクプロテイン（ＴＭＰ）、脱脂粉乳、全粉乳、ミルクプロテインコンセントレート（ＭＰＣ）、乳清蛋白質、ホエイ、ホエイパウダー、脱乳糖ホエイ、脱乳糖ホエイパウダー、ホエイ蛋白濃縮物（ＷＰＣ）、ホエイ蛋白単離物（ＷＰＩ）、カゼインナトリウム、カゼインカリウム、酸カゼイン、クリーム、クリームチーズ、ナチュラルチーズ、プロセスチーズ等を使用することができる。
In the present invention, among the above proteins, it is preferable to use milk protein, since a soufflé cake with a good flavor can be obtained.
In addition, as the milk protein, milk raw materials containing milk protein, such as raw milk, milk, sweetened condensed milk, sweetened condensed skim milk, sugar-free condensed milk, sugar-free condensed skim milk, skim milk, concentrated milk, skimmed concentrated milk, Butter serum, milk fat globule capsule fraction, buttermilk, buttermilk powder, total milk protein (TMP), skim milk powder, whole milk powder, milk protein concentrate (MPC), whey protein, whey, whey powder, lactose-free whey, Lactose-free whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), sodium caseinate, potassium caseinate, acid casein, cream, cream cheese, natural cheese, processed cheese and the like can be used.
上記スフレ生地練込用水中油型乳化物は、油脂を含有する。
上記油脂としては、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、ナタネ油、米油、ヒマワリ油、サフラワー油、オリーブ油、キャノーラ油、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油等の各種植物油脂及び動物油脂、並びにこれらに水素添加、分別及びエステル交換から選択される１又は２以上の処理を施した加工油脂等が挙げられる。これらの油脂は、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。
The oil-in-water emulsion for kneading the soufflé dough contains oils and fats.
Examples of the fats and oils include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef tallow, milk fat, lard, Examples include various vegetable oils and fats such as cacao butter, fish oil and whale oil, animal oils and fats, and processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation and transesterification. These fats and oils can be used alone or in combination of two or more.
上記油脂の含有量は、上記スフレ生地練込用水中油型乳化物中、好ましくは５～４０質量％、より好ましくは５～３０質量％、さらに好ましくは１０～３０質量％である。該油脂含量が３質量％未満では、得られるスフレケーキ生地の焼成時の膨張性が悪化するおそれがあり、その場合、得られるスフレケーキの体積が減少し、また食感が悪化してしまうおそれもある。また、４０質量％超では、得られるスフレケーキ生地が、べたつきやすく、油分が分離しやすくなる。
なお、上記スフレ生地練込用水中油型乳化物に、油脂を含有する副原料を使用した場合は、上記油脂含量には、それらの副原料に含まれる油脂分も含めるものとする。
The content of the oil is preferably 5 to 40% by mass, more preferably 5 to 30% by mass, and still more preferably 10 to 30% by mass in the oil-in-water emulsion for kneading the soufflé dough. If the oil content is less than 3% by mass, the obtained souffle cake dough may deteriorate in expansibility during baking, and in that case, the volume of the obtained souffle cake may decrease and the texture may deteriorate. There is also On the other hand, if it exceeds 40% by mass, the obtained soufflé cake dough tends to be sticky and the oil tends to separate.
In addition, in the case where auxiliary raw materials containing fats and oils are used in the oil-in-water emulsion for kneading the soufflé dough, the above fat content includes the fats and oils contained in those auxiliary raw materials.
また、上記スフレ生地練込用水中油型乳化物は、糖類を含有することができる。糖類を含有することでよりしっとり感に優れたスフレケーキとすることができる。
上記糖類は、上記澱粉のような高分子の糖類以外の単糖類、二糖類、オリゴ糖等の低分子の糖類であれば特に限定されず、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、パラチノースオリゴ糖等が挙げられる。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。
上記糖類の含有量は、上記スフレ生地練込用水中油型乳化物中、好ましくは１～２０質量％、より好ましくは２～２０質量％である。
Moreover, the oil-in-water emulsion for kneading the soufflé dough may contain saccharides. By containing saccharides, a souffle cake with excellent moistness can be obtained.
The saccharides are not particularly limited as long as they are low-molecular-weight saccharides such as monosaccharides, disaccharides, oligosaccharides other than high-molecular saccharides such as starch. , glucose, fructose, sucrose, maltose, lactose, enzyme-saccharified starch syrup, reduced starch saccharification product, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, reduced sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, Maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, milk oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, and the like. These saccharides can be used alone or in combination of two or more.
The content of the saccharides is preferably 1 to 20% by mass, more preferably 2 to 20% by mass in the oil-in-water emulsion for kneading the soufflé dough.
上記スフレ生地練込用水中油型乳化物は、合成乳化剤を含有しないことが好ましい。
上記の合成乳化剤としては、例えば、グリセリン脂肪酸エステル、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリン酒石酸脂肪酸エステル、グリセリンクエン酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ショ糖酢酸イソ酪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、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ソルビタンモノグリセリド等が挙げられる。
The oil-in-water emulsion for kneading the soufflé dough preferably does not contain a synthetic emulsifier.
Examples of the above synthetic emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, Sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monoglyceride and the like.
上記スフレ生地練込用水中油型乳化物には、上記合成乳化剤でない乳化剤を用いることができる。該乳化剤としては、例えば、大豆レシチン、卵黄レシチン、大豆リゾレシチン、卵黄リゾレシチン、酵素処理卵黄、乳脂肪球皮膜蛋白質が挙げられ、これらの中から選ばれた１種又は２種以上を用いることができる。 An emulsifier other than the synthetic emulsifier can be used in the oil-in-water emulsion for kneading the soufflé dough. Examples of the emulsifier include soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, and milk fat globule membrane protein, and one or more selected from these can be used. .
上記スフレ生地練込用水中油型乳化物には、上記以外のその他の成分を使用することが可能である。該その他の成分としては、例えば、水、食塩や塩化カリウム等の塩味剤、酢酸・乳酸・グルコン酸等の酸味料、ステビア・アスパルテーム等の甘味料、β－カロチン・カラメル・紅麹色素等の着色料、トコフェロール・茶抽出物等の酸化防止剤、卵白以外の卵成分、着香料、調味料、ｐＨ調整剤、食品保存料、日持ち向上剤、果実、果汁、コーヒー、紅茶、緑茶、ウーロン茶、プアール茶、日向夏茶、柚子茶、ナッツペースト、香辛料、香辛料抽出物、カカオマス、ココアパウダー、穀類、豆類、野菜類、肉類、魚介類等の食品素材や食品添加物が挙げられる。
なお、本発明のスフレ生地練込用水中油型乳化物は、後述のように呈味素材をスフレ生地製造時に別添することが好ましいことから、呈味素材を含有しないことが好ましい。
Other ingredients than those mentioned above can be used in the oil-in-water emulsion for kneading the soufflé dough. Examples of other ingredients include water, salty agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, sweeteners such as stevia and aspartame, and β-carotene, caramel, monascus pigment, and the like. Colorants, antioxidants such as tocopherols and tea extracts, egg ingredients other than egg whites, flavorings, seasonings, pH adjusters, food preservatives, shelf life improvers, fruit, fruit juice, coffee, black tea, green tea, oolong tea, Food materials and food additives such as pu-erh tea, Hyuganatsu tea, yuzu tea, nut paste, spices, spice extracts, cacao mass, cocoa powder, grains, beans, vegetables, meats and seafood.
The oil-in-water emulsion for kneading the soufflé dough of the present invention preferably does not contain any taste-imparting material, since it is preferable to separately add a taste-imparting material during the production of the soufflé dough as described later.
上記スフレ生地練込用水中油型乳化物の水分含量は、好ましくは５０～９０質量％、より好ましくは５５～９０質量％、さらに好ましくは５５～８０質量％である。水分含有量が５０質量％未満では、安定した水中油型乳化物が得られない可能性がある。また、９０質量％超では、スフレケーキ生地の安定性が低下し、焼き落ちしやすく、また得られるスフレケーキもべたつきやすくなる。 The water content of the oil-in-water emulsion for kneading the soufflé dough is preferably 50 to 90% by mass, more preferably 55 to 90% by mass, and still more preferably 55 to 80% by mass. If the water content is less than 50% by mass, a stable oil-in-water emulsion may not be obtained. On the other hand, if it exceeds 90% by mass, the stability of the soufflé cake dough is lowered, the soufflé cake tends to burn off, and the obtained soufflé cake tends to be sticky.
上記スフレ生地練込用水中油型乳化物は、水中油型の乳化型であることが特徴であり、油中水型であると、スフレケーキ生地製造時に混合性が悪いうえ、油分分離を起こしやすく、さらには焼き落ちしやすいなど、本発明の効果が得られない。
なお、上記水中油型には、水中油中水型など、内相の水相にさらに油脂や乳化物を含む多重乳化型をも含むものとする。
The oil-in-water emulsion for kneading the souffle dough is characterized by being an oil-in-water emulsified type. If it is a water-in-oil type, the mixability is poor during the production of the souffle cake dough, and the oil component tends to separate. Furthermore, the effects of the present invention cannot be obtained, such as easy burn-off.
The oil-in-water type also includes a multiple emulsified type, such as a water-in-oil-in-water type, in which the water phase of the internal phase further contains oils and fats and emulsions.
次に、本発明のスフレ生地練込用水中油型乳化物の好ましい製造方法について述べる。
上記スフレ生地練込用水中油型乳化物は、その製造方法が特に制限されるものではないが、例えば以下の方法により製造することができる。
Next, a preferred method for producing the oil-in-water emulsion for kneading the soufflé dough of the present invention will be described.
The production method of the oil-in-water emulsion for kneading into the soufflé dough is not particularly limited, but it can be produced, for example, by the following method.
上記スフレ生地練込用水中油型乳化物は、澱粉類、増粘安定剤及び卵白を含有し、さらにタンパク質含量が１～１５質量％、油脂含量が５～４０質量％となる量の蛋白質及び油脂を含有する水中油型の予備乳化物を油相と水相の乳化により製造し、この予備乳化物を均質化処理した後、好ましくは加熱することによって得ることができる。 The oil-in-water emulsion for kneading the soufflé dough contains starches, a thickening stabilizer and egg white, and the protein and fat in an amount such that the protein content is 1 to 15% by mass and the oil content is 5 to 40% by mass. An oil-in-water type pre-emulsion containing is produced by emulsifying an oil phase and an aqueous phase, and the pre-emulsion is homogenized and then preferably heated.
具体的には、先ず、油脂及び必要によりその他の原料を含有させた油相と、水及び必要によりその他の原料を含有させた水相とをそれぞれ個別に調製し、次いで、該油相と該水相とを混合して水中油型に乳化し、水中油型の予備乳化物を製造する。
ここで、水相と油相を乳化する予備乳化物の製造の際は、澱粉類、増粘安定剤及び卵白は油相に添加しても水相に添加してもよいが、だまの発生を抑制するため、油相に添加することが好ましい。
Specifically, first, an oil phase containing fats and oils and optionally other raw materials and an aqueous phase containing water and optionally other raw materials are separately prepared, and then the oil phase and the An oil-in-water type pre-emulsion is produced by mixing with an aqueous phase and emulsifying into an oil-in-water type.
Here, when producing a pre-emulsified product for emulsifying the water phase and the oil phase, the starches, the thickening stabilizer and the egg white may be added to the oil phase or the water phase. is preferably added to the oil phase.
上記予備乳化物を均質化処理する際は、バルブ式ホモジナイザー、ホモミキサー、コロイドミル等の均質化装置を使用することができる。均質化は好ましくは圧力０～８００ｋｇ／ｃｍ２の範囲で行う。均質化した後の加熱は、インジェクション式、インフージョン式等の直接加熱方式、あるいはプレート式、チューブラー式、掻き取り式等の間接加熱方式を用いたＵＨＴ、ＨＴＳＴ、バッチ式、レトルト、マイクロ波加熱等の加熱滅菌若しくは加熱殺菌処理、あるいは直火等を用いた加熱調理により行なうことができるが、澱粉類の糊化度を適度に抑制することが可能な点で、１００～１４０℃でのＵＨＴ、ＨＴＳＴ等の加熱滅菌若しくは加熱殺菌処理を行うことが好ましい。
また、加熱後には、必要により、再度均質化してもよい。また、加熱後には、必要により、急速冷却、徐冷却等の冷却操作を施したり、エージングを行ってもよい。
When homogenizing the pre-emulsified product, a homogenizing device such as a valve-type homogenizer, a homomixer, or a colloid mill can be used. Homogenization is preferably carried out at a pressure ranging from 0 to 800 kg/cm 2 . Heating after homogenization can be performed by direct heating methods such as injection or infusion, or indirect heating methods such as plate, tubular, or scraping methods, such as UHT, HTST, batch, retort, and microwave. It can be carried out by heat sterilization such as heating, heat sterilization treatment, or heat cooking using an open flame, etc., but since it is possible to moderately suppress the degree of gelatinization of starches, it is preferable to heat at 100 to 140 ° C. Heat sterilization such as UHT or HTST or heat sterilization treatment is preferably performed.
Moreover, after heating, if necessary, it may be homogenized again. Moreover, after heating, if necessary, a cooling operation such as rapid cooling or slow cooling may be performed, or aging may be performed.
本発明のスフレケーキ生地は、上記スフレ生地練込用水中油型乳化物を使用したものであり、好ましくは、上記スフレ生地練込用水中油型乳化物にメレンゲ、必要に応じ呈味素材を混合したものである。 The souffle cake dough of the present invention uses the above-mentioned oil-in-water emulsion for kneading the souffle dough, and preferably, the above-mentioned oil-in-water emulsion for kneading the souffle dough is mixed with meringue and, if necessary, a taste material. It is.
上記スフレ生地練込用水中油型乳化物及びメレンゲの配合割合は以下のとおりである。
・スフレ生地練込用水中油型乳化物：スフレケーキ生地中に好ましくは１０～７５質量％、より好ましくは２０～６０質量％。
・メレンゲ：スフレケーキ生地中に好ましくは５～５０質量％、より好ましくは１５～３５質量％。
スフレ生地練込用水中油型乳化物の含有量が５質量％未満であると風味に乏しいスフレケーキとなりやすく、７５質量％超であるとねちゃついた食感のスフレケーキとなりやすい。またメレンゲの配合比が５質量％未満であると粘りの強い食感となってしまう上に体積の小さなスフレケーキとなりやすく、５０質量％超であると焼き落ちしやすい上にねちゃついた食感のスフレケーキになりやすい。
The mixing ratio of the oil-in-water emulsion for kneading the soufflé dough and the meringue is as follows.
- Oil-in-water emulsion for kneading souffle dough: Preferably 10 to 75% by mass, more preferably 20 to 60% by mass in souffle cake dough.
- Meringue: preferably 5 to 50% by mass, more preferably 15 to 35% by mass in the souffle cake dough.
If the content of the oil-in-water emulsion for kneading the souffle dough is less than 5% by mass, the souffle cake tends to lack flavor, and if it exceeds 75% by mass, the souffle cake tends to have a sticky texture. If the meringue ratio is less than 5% by mass, the texture tends to be sticky and the souffle cake tends to be small in volume. It easily becomes a soufflé cake.
上記メレンゲは、卵白と、糖類及び／又は甘味料を必須成分とするものである。
上記卵白としては、卵白、加糖卵白、乾燥卵白、凍結卵白、凍結加糖卵白の中から選ばれる１種又は２種以上を用いることができる。
上記糖類及び／又は甘味料としては、上白糖、グラニュー糖、粉糖、ブドウ糖、果糖、蔗糖、麦芽糖、乳糖、酵素糖化水飴、還元澱粉糖化物、異性化液糖、蔗糖結合水飴、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、パラチノースオリゴ糖、ステビア、アスパルテーム、はちみつ等の中から選ばれる１種又は２種以上を用いることができる。
The meringue contains egg white, sugars and/or sweeteners as essential ingredients.
As the egg white, one or more selected from egg white, sweetened egg white, dried egg white, frozen egg white, and frozen sweetened egg white can be used.
Examples of the sugars and/or sweeteners include refined sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzyme-saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, Reduced sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, One or two or more selected from honey and the like can be used.
卵白と糖類及び／又は甘味料の配合割合は、卵白１００質量部に対して糖類及び／又は甘味料が好ましくは５～２００質量部、さらに好ましくは１０～１５０質量部、最も好ましくは２０～１００質量部である。 The mixing ratio of egg white and sugars and/or sweeteners is preferably 5 to 200 parts by mass, more preferably 10 to 150 parts by mass, and most preferably 20 to 100 parts by mass of sugars and/or sweeteners per 100 parts by mass of egg white. part by mass.
上記メレンゲには必要により、レモン果汁、Ｌ－酒石酸水素カリウム、ＤＬ－酒石酸水素カリウムなどを含有させることができる。 If necessary, the meringue may contain lemon juice, L-potassium hydrogen tartrate, DL-potassium hydrogen tartrate and the like.
上記呈味素材としては、ジャム、ゼリー、チーズ等のゲル化食品；カスタードクリーム、アーモンドクリーム、マロンペースト、あん、チョコペースト、ヌガー、マヨネーズ等のペースト状食品などが挙げられる。呈味素材としてこれらのゲル化食品やペースト状食品を含有するスフレケーキを製造する際は、その比重の重さにより焼き落ちしやすいが、本発明のスフレ生地練込用水中油型乳化物を使用することにより、焼き落ちが防止されるうえに、内相や食感の改良効果も得られるものである。 Examples of the taste-imparting material include gelled foods such as jam, jelly, and cheese; When producing a soufflé cake containing these gelled foods or pasty foods as taste materials, it is likely to burn off due to its specific gravity. By doing so, not only is it possible to prevent burn-off, but also the effect of improving the internal phase and texture is obtained.
上記呈味素材として、牛乳、練乳、果汁、コーヒー、紅茶、緑茶、ウーロン茶、プアール茶、日向夏茶、柚子茶などの液状素材や、チョコレート、バターなどの、加熱溶解して添加する素材などが挙げられる。これらの呈味素材を含有するスフレケーキを製造する際も、液状成分の増加や加熱による消泡により焼き落ちしやすいが、本発明のスフレ生地練込用水中油型乳化物を使用することにより、焼き落ちが防止されるうえに、内相や食感の改良効果も得られるものである。 Examples of the flavoring materials include liquid materials such as milk, condensed milk, fruit juice, coffee, black tea, green tea, oolong tea, pu-erh tea, Hinata summer tea, and yuzu tea, and materials such as chocolate, butter, and the like, which are dissolved by heating and added. mentioned. When producing a souffle cake containing these taste-imparting ingredients, it tends to burn off due to an increase in the amount of liquid components and defoaming due to heating. In addition to preventing burn-off, the effect of improving the internal phase and texture can also be obtained.
上記呈味素材として、カカオマス、ココアパウダー、紅茶パウダー、抹茶、コーヒー粉末などの粉末状の呈味素材を使用する際も、本発明のスフレ生地練込用水中油型乳化物は、外相が水相であることから混合性が良好である。 Even when powdered taste materials such as cacao mass, cocoa powder, black tea powder, green tea, and coffee powder are used as the taste materials, the oil-in-water emulsion for kneading the soufflé dough of the present invention has an aqueous phase as an external phase. Therefore, the mixing property is good.
スフレ生地練込用水中油型乳化物に呈味素材を含有させず、スフレ生地を製造する際に呈味素材を別途添加することで、簡単にバラエティーのある風味のスフレケーキを迅速に製造することが可能である点で好ましい。 To easily and quickly produce a souffle cake having a variety of flavors by adding a flavoring material separately when producing the soufflé dough without adding the flavoring material to an oil-in-water emulsion for kneading the soufflé dough. is possible.
呈味素材の配合量は、その呈味の強さや性状により適宜選択可能であるが、好ましくは２０質量％以下、より好ましくは１０質量％以下である。 The amount of the taste-imparting material to be blended can be appropriately selected according to the strength and properties of the taste, but is preferably 20% by mass or less, more preferably 10% by mass or less.
本発明のスフレケーキ生地は、上記スフレ生地練込用水中油型乳化物、メレンゲ及び呈味素材以外に、一般のスフレケーキの製造に使用されるその他の成分を含有することができる。
上記その他の成分としては、薄力粉や強力粉などの小麦粉類、米でんぷん、コーンスターチなどの澱粉類、水、食塩や塩化カリウム等の塩味剤、酢酸・乳酸・グルコン酸等の酸味料、ステビア・アスパルテーム等の甘味料、β－カロチン・カラメル・紅麹色素等の着色料、トコフェロール・茶抽出物等の酸化防止剤、全卵、卵黄等の卵成分、着香料、調味料、ｐＨ調整剤、食品保存料、日持ち向上剤、香辛料、香辛料抽出物、カカオマス、ココアパウダー、豆類、野菜類、肉類、魚介類等の食品素材や食品添加物が挙げられる。
本発明のスフレケーキ生地における上記その他の成分の含有量は好ましくは５０質量％以下であることが好ましく、より好ましくは３０質量％以下である。
The souffle cake dough of the present invention can contain other ingredients used in the production of general souffle cakes, in addition to the oil-in-water emulsion for kneading the souffle dough, the meringue, and the flavoring material.
Other ingredients include wheat flour such as soft flour and strong flour, starch such as rice starch and corn starch, water, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, stevia, aspartame, etc. sweeteners, coloring agents such as β-carotene, caramel, monascus pigment, antioxidants such as tocopherol and tea extract, egg components such as whole eggs and egg yolks, flavorings, seasonings, pH adjusters, food preservatives food materials and food additives such as food ingredients, shelf life improvers, spices, spice extracts, cocoa mass, cocoa powder, beans, vegetables, meats, and seafood.
The content of the other ingredients in the souffle cake dough of the present invention is preferably 50% by mass or less, more preferably 30% by mass or less.
上記スフレケーキ生地を焼成することにより本発明のスフレケーキを製造することが出来る。上記スフレケーキ生地を焼成するときに湯煎をして焼成してもよいが、湯煎をせず、直焼きによっても焼き落ちせず、良好な食感のスフレケーキを得ることができるため、直焼きによる焼成をすることが好ましい。また、上記スフレケーキ生地は、焼き型に入れて焼成してもよいし、焼き型に入れないで焼成することもできる。
得られたスフレケーキは冷凍保存することが可能であり、解凍時に油分や水分が分離することが防止されている。なお、再加熱する際に電子レンジを用いることも可能である。
The souffle cake of the present invention can be produced by baking the above souffle cake dough. When baking the soufflé cake dough, it may be baked in hot water, but it is possible to obtain a souffle cake with a good texture without boiling it in hot water and even if it is directly baked, it will not burn off. It is preferable to calcine with. Further, the souffle cake dough may be baked in a baking mold, or may be baked without being put in a baking mold.
The obtained soufflé cake can be stored frozen, and is prevented from separating oil and water when defrosted. In addition, it is also possible to use a microwave oven when reheating.
以下、実施例及び比較例を挙げて本発明を更に詳細に説明するが、これらは本発明を何ら制限するものではない。 EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples, but these are not intended to limit the present invention in any way.
＜スフレ生地練込用水中油型乳化物の製造＞
〔実施例１〕
菜種液状油２５質量％に、ワキシーコーン由来のリン酸架橋澱粉５質量％、ローカストビーンガム０．０５質量％及び乾燥卵白（タンパク質含量８６．５質量％、水分７質量％）１質量％を添加し分散させて油相とした。水６０．９５質量％、乳糖５質量％、ＷＰＣ（ホエー蛋白濃縮物）（タンパク質含量７８質量％、水分５．５質量％）３質量％を混合し水相とした。この油相と水相とを加熱溶解、混合、乳化、均質化し、１２０℃で加熱殺菌し、厚さ０．２ｍｍポリエチレン製の包材にピロー充填後、２２℃まで冷却し、タンパク質含量が３．２質量％、油分含量が２５質量％であるスフレ生地練込用水中油型乳化物Ａを得た。
<Production of oil-in-water emulsion for kneading soufflé dough>
[Example 1]
To 25% by mass of rapeseed liquid oil, 5% by mass of phosphate-crosslinked starch derived from waxy corn, 0.05% by mass of locust bean gum and 1% by mass of dried egg white (protein content 86.5% by mass, water content 7% by mass) are added. and dispersed to obtain an oil phase. 60.95% by mass of water, 5% by mass of lactose, and 3% by mass of WPC (whey protein concentrate) (78% by mass of protein content, 5.5% by mass of water) were mixed to form an aqueous phase. The oil phase and water phase are heated, dissolved, mixed, emulsified, homogenized, heat sterilized at 120 ° C., packed in a 0.2 mm thick polyethylene packaging material with a pillow, cooled to 22 ° C., and the protein content is 3. An oil-in-water emulsion A for kneading soufflé dough having an oil content of 2% by mass and an oil content of 25% by mass was obtained.
〔実施例２〕
実施例１における乾燥卵白１質量％を３．５質量％とし、さらに水６０．９５質量％を５８．４５質量％とした以外は実施例１と同様の配合及び製法で、タンパク質含量が５．４質量％、油分含量が２５質量％であるスフレ生地練込用水中油型乳化物Ｂを得た。
[Example 2]
The same formulation and production method as in Example 1 except that 1% by mass of dried egg white in Example 1 was changed to 3.5% by mass and 60.95% by mass of water was changed to 58.45% by mass. An oil-in-water emulsion B for kneading soufflé dough having an oil content of 4% by mass and an oil content of 25% by mass was obtained.
〔実施例３〕
実施例１におけるＷＰＣ３質量％を６質量％とし、さらに水６０．９５質量％を５７．９５質量％とした以外は実施例１と同様の配合及び製法で、タンパク質含量が５．６質量％、油分含量が２５質量％であるスフレ生地練込用水中油型乳化物Ｃを得た。
[Example 3]
The same formulation and production method as in Example 1 except that the WPC 3% by mass in Example 1 was changed to 6% by mass and the water 60.95% by mass was changed to 57.95% by mass, and the protein content was 5.6% by mass. An oil-in-water emulsion C for kneading soufflé dough having an oil content of 25% by mass was obtained.
〔実施例４〕
実施例１における菜種液状油２５質量％を３５質量％とし、さらに水６０．９５質量％を５０．９５質量％とした以外は実施例１と同様の配合及び製法で、タンパク質含量が３．２質量％、油分含量が３５質量％であるスフレ生地練込用水中油型乳化物Ｄを得た。
[Example 4]
The same formulation and production method as in Example 1 except that 25% by mass of rapeseed liquid oil in Example 1 was changed to 35% by mass and 60.95% by mass of water was changed to 50.95% by mass, and the protein content was 3.2. An oil-in-water emulsion D for kneading soufflé dough with an oil content of 35% by mass was obtained.
〔実施例５〕
実施例１における菜種液状油２５質量％を１５質量％とし、さらに水６０．９５質量％を７０．９５質量％とした以外は実施例１と同様の配合及び製法で、タンパク質含量が３．２質量％、油分含量が１５質量％であるスフレ生地練込用水中油型乳化物Ｅを得た。
[Example 5]
The same formulation and production method as in Example 1 except that 25% by mass of rapeseed liquid oil in Example 1 was changed to 15% by mass and 60.95% by mass of water was changed to 70.95% by mass, and the protein content was 3.2. An oil-in-water emulsion E for kneading soufflé dough having an oil content of 15% by mass and an oil content of 15% by mass was obtained.
〔実施例６〕
実施例１における菜種液状油２５質量％を５質量％とし、さらに水６０．９５質量％を８０．９５質量％とした以外は実施例１と同様の配合及び製法で、タンパク質含量が３．２質量％、油分含量が５質量％であるスフレ生地練込用水中油型乳化物Ｆを得た。
[Example 6]
The same formulation and production method as in Example 1 except that 25% by mass of rapeseed liquid oil in Example 1 was changed to 5% by mass and 60.95% by mass of water was changed to 80.95% by mass, and the protein content was 3.2 An oil-in-water emulsion F for kneading soufflé dough was obtained with an oil content of 5% by mass and an oil content of 5% by mass.
〔比較例１〕
実施例１における乾燥卵白１質量％を無添加とし、さらに水６０．９５質量％を６１．９５質量％とした以外は実施例１と同様の配合及び製法で、タンパク質含量が２．３質量％、油分含量が２５質量％であるスフレ生地練込用水中油型乳化物Ｇを得た。
[Comparative Example 1]
The same formulation and production method as in Example 1 except that 1% by mass of dried egg white in Example 1 was not added and 60.95% by mass of water was added to 61.95% by mass, and the protein content was 2.3% by mass. , an oil-in-water emulsion G for kneading soufflé dough having an oil content of 25% by mass was obtained.
〔比較例２〕
実施例１におけるローカストビーンガム０．０５質量％を無添加とし、さらに水６０．９５質量％を６１質量％とした以外は実施例１と同様の配合及び製法で、タンパク質含量が３．２質量％、油分含量が２５質量％であるスフレ生地練込用水中油型乳化物Ｈを得た。
[Comparative Example 2]
The same formulation and manufacturing method as in Example 1 except that 0.05% by mass of locust bean gum in Example 1 was not added and 60.95% by mass of water was added to 61% by mass, and the protein content was 3.2% by mass. %, and an oil-in-water emulsion H for kneading soufflé dough having an oil content of 25% by mass was obtained.
〔比較例３〕
実施例１におけるワキシーコーン由来のリン酸架橋澱粉５質量％を無添加とし、さらに水６０．９５質量％を６５．９５質量％とした以外は実施例１と同様の配合及び製法で、タンパク質含量が３．２質量％、油分含量が２５質量％であるスフレ生地練込用水中油型乳化物Ｉを得た。
[Comparative Example 3]
The same formulation and production method as in Example 1 except that 5% by mass of waxy corn-derived phosphate-crosslinked starch in Example 1 was not added and 60.95% by mass of water was added to 65.95% by mass. An oil-in-water emulsion I for kneading soufflé dough was obtained, which had an oil content of 3.2% by mass and an oil content of 25% by mass.
〔比較例４〕
実施例１におけるＷＰＣ３質量％を無添加とし、さらに水６０．９５質量％を６３．９５質量％とした以外は実施例１と同様の配合及び製法で、タンパク質含量が０．９質量％、油分含量が２５質量％であるスフレ生地練込用水中油型乳化物Ｊを得た。
[Comparative Example 4]
The same formulation and production method as in Example 1 except that 3% by mass of WPC in Example 1 was not added and 60.95% by mass of water was changed to 63.95% by mass, the protein content was 0.9% by mass, and the oil content was 0.9% by mass. An oil-in-water emulsion J for kneading soufflé dough having a content of 25% by mass was obtained.
＜メレンゲの製造＞
生卵白３００ｇと上白糖２００ｇをミキサーボウルに計量し、ミキサーにセットし、低速１分中速５分ミキシングし、比重０．１６のしっかりしたメレンゲＡを得た。
<Production of meringue>
300 g of raw egg white and 200 g of white sugar were weighed in a mixer bowl, set in the mixer, and mixed at low speed for 1 minute and medium speed for 5 minutes to obtain firm meringue A having a specific gravity of 0.16.
＜スフレケーキ生地、及びスフレケーキの製造＞
上記実施例１～６及び比較例１～４で得られたスフレ生地練込用水中油型乳化物Ａ～Ｊを使用し、下記の配合及び製法でスフレケーキを製造した。得られたスフレケーキの焼落ち状況は外観および内相を目視で観察し、下記の評価基準にしたがって評価し、結果を表１に記載した。また、食感については２５℃で１日保存した後の食感（しっとり感・ねちゃつき）について下記の評価基準にしたがって評価し、結果を表１に記載した。
<Production of souffle cake dough and souffle cake>
Using the oil-in-water emulsions A to J for kneading souffle dough obtained in Examples 1 to 6 and Comparative Examples 1 to 4, souffle cakes were produced according to the following formulation and production method. The appearance and internal phase of the obtained soufflé cake were visually observed and evaluated according to the following evaluation criteria. The results are shown in Table 1. The texture (moistness and stickiness) after storage at 25° C. for one day was evaluated according to the following evaluation criteria, and the results are shown in Table 1.
＜スフレケーキ生地の配合・製法＞
スフレ生地練込用水中油型乳化物Ａ～Ｊ各２４０ｇにクリームチーズ２４０ｇを混合し、さらに卵黄１２０ｇ、３倍濃縮牛乳状組成物（プライム：株式会社ＡＤＥＫＡ製）７０ｇ、レモン果汁３０ｇ、薄力粉６０ｇを順に添加し、滑らかな状態になるまで混合した。ここに上記メレンゲＡ５００ｇをさっくりと混合し、スフレケーキ生地Ａ～Ｊを得た。
直径１２０ｍｍの４号ケーキ型に底紙と側紙をあて、ここに厚さ１０ｍｍに打ち抜いたシート状スポンジケーキを底に敷き、得られたスフレケーキ生地Ａ～Ｊを流し入れ、固定オーブンで下天板２枚使用し、上火１５５℃下火８５℃で２５分、さらに上火１７０℃下火８５℃で１０分直焼きし、スフレケーキＡ～Ｊを得た。
<Formulation and manufacturing method of souffle cake dough>
240 g each of the oil-in-water emulsions A to J for kneading the soufflé dough were mixed with 240 g of cream cheese, and 120 g of egg yolk, 70 g of a triple-concentrated milk-like composition (prime: manufactured by ADEKA Co., Ltd.), 30 g of lemon juice, and 60 g of soft flour were added. Add sequentially and mix until smooth. 500 g of the above meringue A was gently mixed to obtain souffle cake doughs A to J.
A No. 4 cake mold with a diameter of 120 mm is covered with bottom paper and side paper, and a sponge cake sheet punched out to a thickness of 10 mm is laid on the bottom. Using two plates, the soufflé cakes A to J were obtained by directly baking at 155°C and 85°C for 25 minutes and then at 170°C and 85°C for 10 minutes.
＜スフレケーキ評価基準・焼き落ち状況＞
◎：焼き落ちは見られなかった。
○：ややへこみはあるものの焼き落ちはほとんど見られなかった。
△：焼き落ちが顕著であり、内相につんだ部分が見られた。
×：焼き落ちが激しく、内相は全体的につんでおり不良であった。
<Evaluation criteria for souffle cake / Situation of burning down>
(double-circle): Burning-off was not seen.
○: Slightly dented, but almost no burn-off was observed.
Δ: Remarkable burn-off, and a portion filled with the inner phase was observed.
x: Burning-off was severe, and the internal phase was entirely packed and was unsatisfactory.
＜スフレケーキ評価基準・食感＞
◎：しっとりとしていながらねちゃつきが全く感じらずふわふわの優れた食感であった。
○＋：しっとり感がやや低いものの、ねちゃつきが全く感じられず、良好な食感であった。
○：しっとりとしていながらねちゃつきがほとんど感じられず、良好な食感であった。
△：ややねちゃついた不良な食感であった。
×：ねちゃつきの強いきわめて不良な食感であった。
<Souffle cake evaluation criteria / texture>
⊚: The texture was moist and not sticky at all, and had an excellent fluffy texture.
◯+: The moist feeling was slightly low, but the stickiness was not felt at all, and the texture was good.
◯: Moist but almost no stickiness was felt, and the texture was good.
Δ: It was a slightly soggy and poor texture.
x: The texture was extremely poor with strong stickiness.
表１に示した通り、本発明のスフレ生地練込用水中油型乳化物を使用したスフレケーキは、湯煎焼きではなく直焼きであっても、しっとりとしていながらねちゃつかず、焼き落ちしにくいものであった。 As shown in Table 1, the souffle cake using the oil-in-water emulsion for kneading the soufflé dough of the present invention is moist but not sticky and does not easily burn off even if it is directly baked instead of being baked in a hot water bath. It was something.
Claims (7)
A method for producing a souffle cake, comprising directly baking the souffle cake dough according to claim 5.
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