JP3024428B2 - Foamable emulsified fat composition - Google Patents
Foamable emulsified fat compositionInfo
- Publication number
- JP3024428B2 JP3024428B2 JP5088146A JP8814693A JP3024428B2 JP 3024428 B2 JP3024428 B2 JP 3024428B2 JP 5088146 A JP5088146 A JP 5088146A JP 8814693 A JP8814693 A JP 8814693A JP 3024428 B2 JP3024428 B2 JP 3024428B2
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- Japan
- Prior art keywords
- weight
- parts
- fatty acid
- composition
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、スポンジケーキ、スナ
ックケーキ、シーフォンケーキ、半生菓子等のケーキ類
（以下「ケーキ類」という。）の製造において、生地の
起泡性向上、あるいは生地の安定性向上の目的で用いら
れるだけでなく、釜落ちがしにくく、ボリュームのある
大きなケーキを製造することのできる起泡性乳化油脂組
成物、ならびに、流動性を有するために生地中にすばや
く分散し、作業性を向上することのできる起泡性乳化油
脂組成物に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of cakes such as sponge cakes, snack cakes, chiffon cakes and half-baked confections (hereinafter referred to as "cakes"). The foamable emulsified oil / fat composition, which is used not only for the purpose of improving the foamability, but also hardly falls into the kettle, and can produce a large cake with a large volume, and quickly disperses in the dough to have fluidity. The present invention relates to a foamable emulsified oil / fat composition capable of improving workability.
【０００２】[0002]
【従来の技術】従来の起泡性乳化油脂組成物は、飽和脂
肪酸のモノグリセライド、蔗糖脂肪酸エステルととも
に、プロピレングリコール脂肪酸エステルや、ソルビタ
ン脂肪酸エステル、ポリグリセリン脂肪酸エステルなど
の乳化剤を含有し、ケーキ類の製造に使用して、優れた
起泡性、乳化性、分散性と焼成時の気泡安定性をケーキ
生地に付与している。このため、安定に大量のケーキ類
が製造できるという利点はあるが、欠点として、ケーキ
の火通りが悪く、ケーキの釜落ちがしやすく、結果とし
てボリュームのないケーキが得られることが多かった。2. Description of the Related Art A conventional foamable emulsified oil / fat composition contains emulsifiers such as propylene glycol fatty acid ester, sorbitan fatty acid ester and polyglycerin fatty acid ester together with saturated fatty acid monoglyceride and sucrose fatty acid ester. It is used in the production to impart excellent foaming properties, emulsifying properties, dispersibility and bubble stability during baking to cake dough. For this reason, there is an advantage that a large amount of cakes can be produced stably, but as a drawback, the cake is not easily burned, the cake is easily dropped in the kettle, and as a result, a cake without volume is often obtained.
【０００３】また、前記のような従来の起泡性乳化油脂
組成物は、一般的には、ゲル状あるいはかたいペースト
状の性状をしているが、これを生地中に添加した場合、
分散性が悪く作業性等に難点があった。この難点の解決
のために粉末状も考えられ、開発されている。しかし、
粉末状のものでは起泡力が低く、経日の安定性が悪い等
の欠点を有していた。[0003] In addition, the above-mentioned conventional foaming emulsified fat and oil composition generally has a gel-like or hard paste-like property , but when this is added to a dough,
Dispersibility was poor and workability and the like were difficult. In order to solve this difficulty, powders have been considered and developed. But,
The powdery powder had disadvantages such as low foaming power and poor stability over time.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、このような
現状に鑑み、釜落ちがしにくく、ボリュームの大きなケ
ーキを製造できる起泡性乳化油脂組成物、ならびに、生
地中への分散性が良く作業性を向上させることのできる
起泡性乳化油脂組成物を提供せんとするものである。SUMMARY OF THE INVENTION In view of the above situation, the present invention has a foamable emulsified oil / fat composition which does not easily fall into a kettle and can produce a cake having a large volume, and a dispersibility in a dough. It is an object of the present invention to provide a foamable emulsified oil / fat composition capable of improving workability.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、上記の目
的を達成するために、鋭意研究を重ねた結果、本発明を
完成するに至った。つまり、従来、起泡性乳化油脂組成
物では、起泡力や生地の安定化力を乳化剤だけに頼って
いたが、加工鶏卵を起泡性乳化油脂組成物に配合するこ
とによって、乳化剤と相乗効果を生み出し、起泡性、気
泡安定性をさらに高めることができることを見いだし
た。さらに、この場合、乳清タンパク質、加工澱粉を起
泡性乳化油脂組成物に配合することにより、起泡性、気
泡安定性を一層高めることができることも見いだした。Means for Solving the Problems The inventors of the present invention have conducted intensive studies in order to achieve the above object, and have completed the present invention. In other words, conventionally, in the foaming emulsified oil / fat composition, the foaming power and the stabilizing power of the dough depended only on the emulsifier. It has been found that an effect can be produced and the foaming property and bubble stability can be further enhanced. Further, in this case, it was also found that by blending whey protein and processed starch into a foamable emulsified oil / fat composition, foamability and foam stability can be further enhanced.
【０００６】この、起泡性、気泡安定性の向上効果は、
乳化油脂組成物中にこれらの素材を配合することにより
実現できるものであり、生地にこれらの素材を直接添加
しても、このような効果は殆ど現れない。即ち、加工鶏
卵の素材は、従来より、ケーキの卵の風味を増強させる
ためにごく当たり前にケーキ生地に添加されていたが、
このような添加の仕方では、乳化剤との相乗効果は得ら
れず、起泡性、気泡安定性の向上効果は得られない。[0006] The effect of improving foaming properties and bubble stability is as follows.
It can be realized by blending these materials in the emulsified oil / fat composition. Even if these materials are directly added to the dough, such effects are hardly exhibited. That is, the processed chicken egg material was conventionally added to the cake dough for the sake of enhancing the flavor of the cake egg,
In such a way of addition, a synergistic effect with the emulsifier cannot be obtained, and an effect of improving foaming properties and bubble stability cannot be obtained.
【０００７】以上により、加工鶏卵を配合した本発明に
かかる起泡性乳化油脂組成物によれば、良好な起泡性と
生地の安定性を維持しながら、釜落ちのしにくい、ボリ
ュームの大きなケーキ類を得ることができる。[0007] As described above, according to the foamable emulsified oil / fat composition of the present invention in which processed chicken eggs are blended, while maintaining good foamability and stability of the dough, it is difficult to drop in a kettle and has a large volume. You can get cakes.
【０００８】また、本発明者らは、乳清タンパク質、と
りわけ乳清タンパク質濃縮物を起泡性乳化油脂組成物に
配合することにより、起泡性、気泡安定性をさらに高め
ることができ、しかも乳化油脂組成物の粘度を低下さ
せ、流動性を付与することができることを見いだした。
さらに、この場合に、加工鶏卵、加工澱粉等を起泡性乳
化油脂組成物に配合することにより起泡性、気泡安定性
を一層高めることができることも見いだした。[0008] Further, the present inventors, whey protein ,
By blending the whey protein concentrate with the foamable emulsified oil / fat composition, the foamability and foam stability can be further increased, and the viscosity of the emulsified oil / fat composition is reduced to impart fluidity. I found what I could do.
Furthermore, in this case, it was also found that foaming properties and foam stability can be further enhanced by blending processed chicken eggs, processed starch and the like into the foamable emulsified oil / fat composition.
【０００９】したがって、乳清タンパク質を配合してな
る本発明にかかる起泡性乳化油脂組成物によれば、良好
な流動性を有するために、生地への分散性がよく、作業
性を向上させ、かつ、良好な起泡性と生地の安定性を維
持しながらケーキ類を得ることができる。Therefore, according to the foamable emulsified fat / oil composition of the present invention containing whey protein, since it has good fluidity, it has good dispersibility in dough and improves workability. Cakes can be obtained while maintaining good foaming properties and dough stability.
【００１０】尚、ここでいう流動性とは、ビスコテスタ
ーにより測定した組成物の粘度が、２０℃において６０
０ポイズ（ｐｓ）以下の粘度をいう。The term "fluidity" as used herein means that the viscosity of a composition measured by a viscotester is 60 ° C at 20 ° C.
A viscosity of 0 poise (ps) or less.
【００１１】即ち、本発明の第１は、食用油脂を、組成
物１００重量部中５〜３５重量部、乳化剤として、グリ
セリン脂肪酸エステル、有機酸グリセリン脂肪酸エステ
ル、プロピレングリコール脂肪酸エステル、ポリグリセ
リン脂肪酸エステル、ソルビタン脂肪酸エステル、蔗糖
脂肪酸エステルおよびレシチンから選ばれた１種または
２種以上を、組成物１００重量部中２〜３０重量部含有
し、かつ加工鶏卵を、組成物１００重量部中０．５〜１
０重量部含有する水中油型の起泡性乳化油脂組成物であ
ることを要件とする。この場合、乳化剤の使用量が、２
重量部より少ないと、十分な起泡力が期待できず、３０
重量部より多いと、起泡性乳化油脂組成物の流動性が低
下してしまうだけでなく、ケーキ類の風味を損ねてしま
ったり、食感も悪くなる。したがって、乳化剤の使用量
は、起泡力が不十分にならない範囲で、できるだけ少な
くすべきである。さらに、加工鶏卵の添加量が０．５重
量部より少ないと、その効果が期待できず、一方、１０
重量部より多いと、得られたケーキはいわゆる、「えぐ
味」を生じ、ケーキの風味を損ねてしまう。That is, the first aspect of the present invention is to provide an edible fat or oil
5 to 35 parts by weight based on 100 parts by weight of the product,
Serine fatty acid ester, organic acid glycerin fatty acid esthetic
, Propylene glycol fatty acid ester, polyglycer
Phosphoric acid fatty acid ester, sorbitan fatty acid ester, sucrose
One selected from fatty acid esters and lecithin or
2 to 30 parts by weight per 100 parts by weight of the composition
And processed chicken eggs in an amount of 0.5 to 1 in 100 parts by weight of the composition.
An oil- in- water foamable emulsified oil / fat composition containing 0 parts by weight.
And requirements that that. In this case, the amount of the emulsifier used is 2
If it is less than 30 parts by weight, sufficient foaming power cannot be expected, and
When the amount is more than the weight part, the fluidity of the foamable emulsified oil / fat composition is low.
Not only do it, but it also degrades the flavor of cakes
And the texture becomes worse. Therefore, the amount of emulsifier used
Should be as small as possible, as long as the foaming power is not insufficient.
Should be better. Further, if the added amount of the processed chicken egg is less than 0.5 parts by weight, the effect cannot be expected.
If the amount is more than the weight part, the obtained cake gives a so-called “savory taste” and impairs the flavor of the cake.
【００１２】前記の加工鶏卵とは、鶏卵液に対し加糖し
たもの、濃縮したもの、加熱処理したもの、酵素処理し
たのも、加塩したもの等、鶏卵液に対し種々の処理を１
種または２種以上施したものをいう。[0012] The above-mentioned processed egg is a variety of treatments applied to egg liquid such as sugared egg concentrated, concentrated, heat-treated, enzyme-treated and salted.
It refers to seeds or those that have been subjected to two or more kinds.
【００１３】本発明の第２は、前記加工鶏卵が、全卵ま
たは卵黄を酵素処理したもの、または加熱処理したも
の、あるいはその両方であることを要件とする。さら
に、前記の全卵、または卵黄に対して酵素処理や加熱処
理したものの中でも、熱に対する凝固性がないものが好
ましい。[0013] A second aspect of the present invention is that the processed chicken egg is obtained by subjecting whole egg or yolk to enzyme treatment, heat treatment, or both. Further, among the above-mentioned whole eggs or egg yolks which have been subjected to enzyme treatment or heat treatment, those having no heat coagulability are preferred.
【００１４】本発明の第３は、上記第１、第２の要件に
加え、乳清タンパク質を組成物１００重量部中０．３〜
５重量部含有することを要件とする。この場合、乳清タ
ンパク質の添加量が０．３重量部より少ないとその効果
が期待できず、一方、５重量部より多いと起泡性が逆に
低下してしまう。A third aspect of the present invention is that, in addition to the first and second requirements, whey protein is added in an amount of 0.3 to 100 parts by weight of the composition.
It is required to contain 5 parts by weight. In this case, if the added amount of whey protein is less than 0.3 parts by weight, the effect cannot be expected. On the other hand, if it is more than 5 parts by weight, the foaming property is reduced.
【００１５】本発明の第４は、上記第１〜第３の要件に
加え、加工澱粉を０．５〜１０重量部含有することを要
件とする。これにより生地の安定性を更に高めることが
可能である。 A fourth aspect of the present invention is to meet the above first to third requirements.
In addition, it is necessary to contain 0.5 to 10 parts by weight of the processed starch.
Case. This can further increase the stability of the dough
It is possible.
【００１６】本発明の第５は、乳清タンパク質濃縮物を
含有する水中油型の乳化油脂組成物であることを要件と
する。 A fifth aspect of the present invention is to provide a whey protein concentrate.
Containing oil-in-water type emulsified fat and oil composition
I do.
【００１７】本発明の第６は、乳化剤として、グリセリ
ン脂肪酸エステル、有機酸グリセリン脂肪酸エステル、
プロピレングリコール脂肪酸エステル、ポリグリセリン
脂肪酸エステル、ソルビタン脂肪酸エステル、蔗糖脂肪
酸エステルおよびレシチンから選ばれた１種または２種
以上を含有し、かつ乳清タンパク質濃縮物を含有する水
中油型の乳化油脂組成物であることを要件とする。A sixth aspect of the present invention is that glycerin fatty acid ester, organic acid glycerin fatty acid ester,
Propylene glycol fatty acid esters, polyglycerol fatty acid esters, sorbitan fatty acid esters, one selected from sucrose fatty acid esters and lecithin or comprise two or more, and emulsified fat and oil composition of the oil-in-water containing whey protein concentrate Is required.
【００１８】前記の場合、乳化剤としての添加量は、組
成物１００重量部中２〜３０重量部が適当であるが、乳
化剤の中で、グリセリン脂肪酸エステルの液晶による起
泡性が十分であり、かつ、経日的に起泡性の低下が起こ
らないような乳化剤の配合であれば、乳化剤の種類には
こだわらない。In the above case, the addition amount of the emulsifier is suitably from 2 to 30 parts by weight per 100 parts by weight of the composition, but among the emulsifiers, the foamability of the glycerin fatty acid ester by the liquid crystal is sufficient. In addition, the emulsifier is not limited to the type of emulsifier as long as the foaming property is not reduced over time.
【００１９】また、乳化剤の使用量が、２重量部より少
ないと、十分な起泡力が期待できず、３０重量部より多
いと、起泡性乳化油脂組成物の流動性が低下してしまう
だけでなく、ケーキ類の風味を損ねてしまったり、食感
も悪くなる。したがって、乳化剤の使用量は、起泡力が
不十分にならない範囲で、できるだけ少なくすべきであ
る。If the amount of the emulsifier is less than 2 parts by weight, sufficient foaming power cannot be expected, and if it is more than 30 parts by weight, the fluidity of the foamable emulsified oil / fat composition decreases. In addition, the flavor of the cakes is spoiled and the texture is worsened. Therefore, the amount of the emulsifier used should be as small as possible within a range where the foaming power is not insufficient.
【００２０】本発明の第７は、上記第５または第６の要
件に加えて、乳清タンパク質濃縮物を、組成物１００重
量部中０．３〜５重量部含有することを要件とする。こ
れは、乳清タンパク質濃縮物の添加量が０．３重量部よ
り少ないと組成物の流動性、生地での起泡性、気泡安定
性に対する効果が期待できない場合があり、一方、５重
量部より多いと組成物の流動性は十分であるが、起泡性
が逆に低下してしまう場合があるからである。 [0020] A seventh aspect of the present invention is that, in addition to the fifth or sixth requirement, a whey protein concentrate is added to the composition by 100 weights.
The content is required to be 0.3 to 5 parts by weight in the parts by weight. This
This is because the amount of whey protein concentrate added is 0.3 parts by weight.
If the amount is too low, the fluidity of the composition, the foaming property of the dough, and the stability of air bubbles
May not be expected to have an effect on sex
When the amount is more than the above parts, the fluidity of the composition is sufficient,
On the contrary may be reduced.
【００２１】本発明の第８は、上記第５〜第７の要件に
加え、加工鶏卵を、組成物１００重量部中０．５〜１０
重量部含有することを要件とする。前記の加工鶏卵と
は、鶏卵液に対し加糖したもの、濃縮したもの、加熱処
理したもの、酵素処理したのも、加塩したもの等、鶏卵
液に対し種々の処理を１種または２種以上施したものを
いう。さらに、前記の全卵、または卵黄に対して酵素処
理や加熱処理したものの中でも、熱に対する凝固性がな
いものが好ましい。加工鶏卵の添加量が０．５重量部よ
り少ないと、その効果が期待できず、一方、１０重量部
より多いと、得られたケーキはいわゆる、「えぐ味」を
生じ、ケーキの風味を損ねてしまう。 In an eighth aspect of the present invention, in addition to the fifth to seventh requirements, the processed chicken egg is added in an amount of 0.5 to 10 per 100 parts by weight of the composition.
It must be contained by weight. With the processed chicken eggs
Is prepared by adding sugar to chicken egg solution,
Chicken eggs, processed, enzymatically treated, salted, etc.
One or more kinds of liquids are subjected to various treatments.
Say. Further, the whole egg or yolk is treated with an enzyme.
Among those that have been subjected to heat treatment,
Are preferred. 0.5 parts by weight of processed egg
Less than 10 parts by weight
If there are more, the resulting cake will have the so-called “egg taste”
This can spoil the flavor of the cake.
【００２２】本発明の第９は、上記第５〜第８の要件に
加え、組成物１００重量部中、加工澱粉を０．５〜１０
重量部含有することを要件とする。これにより生地の安
定性を更に高めることが可能である。A ninth aspect of the present invention is that, in addition to the above fifth to eighth requirements , the modified starch is added in an amount of 0.5 to 10 per 100 parts by weight of the composition.
It must be contained by weight. Thereby, the stability of the dough can be further enhanced.
【００２３】以下、本発明につき、さらに詳細に説明す
る。Hereinafter, the present invention will be described in more detail.
【００２４】本発明にかかる水中油型の起泡性乳化油脂
組成物の油相には食用油脂が用いられる。この食用油脂
としては、常温で液状の油が好ましく、例えば、大豆
油、菜種油、コーン油等が使用できる。この食用油脂の
使用量は、組成物１００重量部中５〜３５重量部が適当
であり、使用量が５重量部より少ないと組成物中に乳化
剤のダマが生じ易く、一方、３５重量部より多いと組成
物の乳化安定性が悪くなり、油分離を生じ易い。Edible oils and fats are used for the oil phase of the oil-in-water foamable emulsified oil and fat composition according to the present invention. As the edible oil and fat, an oil which is liquid at normal temperature is preferable, and for example, soybean oil, rapeseed oil, corn oil and the like can be used. The amount of the edible oil / fat is suitably from 5 to 35 parts by weight based on 100 parts by weight of the composition. If the amount is less than 5 parts by weight, lumps of the emulsifier are easily generated in the composition, while from 35 parts by weight. If the amount is too large, the emulsion stability of the composition becomes poor, and oil separation easily occurs.
【００２５】次に、本発明で用いる加工鶏卵というの
は、前述したように、鶏卵液に対し、加糖したもの、濃
縮したもの、加熱処理したもの、酵素処理したもの、加
塩したもの、乾燥して粉末にしたもの等、鶏卵液に対
し、種々の処理を１種または２種以上施したものをい
う。また、鶏卵液は全卵液、卵黄液、卵白液などいずれ
でもよい。Next, as described above, the processed chicken eggs used in the present invention are prepared by adding sugar, concentrated, heat-treated, enzymatically treated, salted, and dried eggs to egg liquid. It refers to a chicken egg solution that has been subjected to one or two or more kinds of treatments, such as a powdered one. The egg liquid may be any of egg liquid, egg yolk liquid and egg white liquid.
【００２６】また、本発明で用いる乳清タンパク質とし
ては、乳清をそのまま乾燥して粉末としたものや、乳清
タンパク質濃縮物（ＷＰＣ）等が挙げられる。The whey protein used in the present invention includes a powder obtained by drying whey as it is, a whey protein concentrate (WPC), and the like.
【００２７】更に、本発明で用いることのできる乳化剤
としては、グリセリン脂肪酸エステル、有機酸グリセリ
ン脂肪酸エステル、プロピレングリコール脂肪酸エステ
ル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸
エステル、蔗糖脂肪酸エステルおよびレシチンが挙げら
れる。Further, examples of the emulsifier which can be used in the present invention include glycerin fatty acid ester, organic acid glycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and lecithin.
【００２８】前記グリセリン脂肪酸エステルとしては、
炭素数１６〜２２の飽和脂肪酸が９０重量％以上のモノ
エステル、つまり、通常の飽和モノグリセライドの市販
品を用いるのが好ましい。As the glycerin fatty acid ester,
It is preferable to use a monoester containing 90% by weight or more of a saturated fatty acid having 16 to 22 carbon atoms, that is, a commercially available product of ordinary saturated monoglyceride.
【００２９】また、前記有機酸グリセリン脂肪酸エステ
ルの有機酸としては、酢酸、酒石酸、コハク酸、クエン
酸、乳酸、ジアセチル酒石酸またはこれらの混合物を挙
げることができる。有機酸グリセリン脂肪酸エステルの
脂肪酸としては、炭素数１６〜２２の飽和脂肪酸が９０
重量％以上のものを用いるのが好ましい。Examples of the organic acid of the organic acid glycerin fatty acid ester include acetic acid, tartaric acid, succinic acid, citric acid, lactic acid, diacetyltartaric acid and a mixture thereof. As the fatty acid of the organic acid glycerin fatty acid ester, a saturated fatty acid having 16 to 22 carbon atoms is 90%.
It is preferable to use one having a weight percentage of at least.
【００３０】更に、前記プロピレングリコール脂肪酸エ
ステルの脂肪酸としては、炭素数１６〜２２の飽和脂肪
酸が９０重量％以上のものを用いるのが好ましい。Further, as the fatty acid of the propylene glycol fatty acid ester, it is preferable to use a fatty acid having a saturated fatty acid having 16 to 22 carbon atoms of 90% by weight or more.
【００３１】また、前記ポリグリセリン脂肪酸エステル
としては、グリセリン重合度が３〜１０のものを用いる
のが好ましい。The polyglycerol fatty acid ester preferably has a glycerin polymerization degree of 3 to 10.
【００３２】前記ソルビタン脂肪酸エステルの脂肪酸と
しては、炭素数１６〜１８の飽和脂肪酸が８０重量％以
上のものを用いるのが好ましい。As the fatty acid of the sorbitan fatty acid ester, a fatty acid having a saturated fatty acid having 16 to 18 carbon atoms of 80% by weight or more is preferably used.
【００３３】そして、前記蔗糖脂肪酸エステルの脂肪酸
としては、炭素数１６〜１８の飽和脂肪酸が８５重量％
以上のものを用いるのが好ましい。As the fatty acid of the sucrose fatty acid ester, a saturated fatty acid having 16 to 18 carbon atoms is 85% by weight.
It is preferable to use the above.
【００３４】また、本発明でいうレシチンとは、フォス
ファチジルコリン、フォスファチジルエタノールアミ
ン、フォスファチジルイノシトール、フォスファチジン
酸、リゾレシチン、リゾフォスファチジン酸等のリン脂
質からなる群から選ばれた１種または２種以上の化合物
のことであり、大豆あるいは卵黄から得られるレシチン
が代表的なものである。The lecithin in the present invention is selected from the group consisting of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, lysolecithin, and lysophosphatidic acid. Or one or more compounds, and lecithin obtained from soybean or egg yolk is typical.
【００３５】さらに、本発明で用いる加工澱粉として
は、澱粉を酸またはアルカリ処理したもの、燐酸架橋や
エーテル化等の化学的処理をしたもの、酵素処理をした
もの等、種々のものが挙げられるが、加熱したときの澱
粉溶液が低粘度のものが好ましく、さらに加熱した後の
澱粉溶液が老化しないものが好ましい。Further, the modified starch used in the present invention includes various types such as starch obtained by treating starch with acid or alkali, chemically treated such as phosphoric acid crosslinking or etherification, and enzyme treated. However, it is preferable that the starch solution when heated has a low viscosity and that the starch solution after heating does not age.
【００３６】尚、上記のような本発明にかかる起泡性乳
化油脂組成物中には、上記の各種配合物の他、乳化を安
定させる目的で液糖、ソルビトール等の糖類、あるいは
キサンタンガム等の増粘剤等を使用しても差し支えない
が、組成物の流動性が保持される程度にとどめるべきで
ある。また、起泡性を更に高めるためにクエン酸ナトリ
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、着色料も好みに応じて適宜使用できる。In the foamable emulsified fat composition according to the present invention as described above, in addition to the above-mentioned various compounds, saccharides such as liquid sugar and sorbitol, and xanthan gum and the like for the purpose of stabilizing emulsification. Thickeners and the like may be used, but should only be such that the fluidity of the composition is maintained. It is also possible to use an organic acid salt such as sodium citrate to further enhance the foaming property. Further, a fragrance and a coloring agent can be appropriately used according to preference.
【００３７】そして、上記のような本発明にかかる起泡
性乳化油脂組成物は、例えば以下のようにして製造する
ことができる。まず、水、ソルビトール、液糖等の水相
の中に水溶性の乳化剤、加工鶏卵、乳清タンパク質、加
工澱粉あるいは更に必要に応じてクエン酸ナトリウム等
の有機酸塩を加え、攪拌しながら加温し、これを水相部
とする。一方、食用油脂、飽和脂肪酸のモノグリセライ
ド等の油溶性の乳化剤あるいは更に必要に応じて着色
料、香料を加えて混合し、加温、溶解させ、これを油相
部とする。上記水相部を攪拌しながら、これに油相部を
ゆっくり加えて乳化し、更に攪拌しながら冷却して起泡
性乳化油脂組成物を得る。The foamable emulsified oil / fat composition according to the present invention as described above can be produced, for example, as follows. First, a water-soluble emulsifier, processed chicken eggs, whey protein, processed starch, or, if necessary, an organic acid salt such as sodium citrate are added to an aqueous phase such as water, sorbitol, or liquid sugar, and added with stirring. Warm and use this as the aqueous phase. On the other hand, edible oils and fats, oil-soluble emulsifiers such as monoglycerides of saturated fatty acids and the like, and, if necessary, coloring agents and flavors are added, mixed, heated and dissolved to obtain an oil phase. While the aqueous phase is being stirred, the oil phase is slowly added thereto to emulsify the mixture, followed by cooling with stirring to obtain a foamable emulsified oil / fat composition.
【００３８】[0038]
【実施例】以下に実施例、比較例、ならびにそれらを用
いた試験例を示し、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、試験例に何ら限定されるもの
ではない。The present invention will be described in more detail with reference to the following examples, comparative examples, and test examples using the same.
The present invention is not limited to these Examples and Test Examples.
【００３９】（実施例１〜実施例１５）表１〜表３に示
す配合により、前述の製造法にしたがって、起泡性乳化
油脂組成物を作成した。Examples 1 to 15 Foamable emulsified fats and oils compositions were prepared according to the formulations shown in Tables 1 to 3 in accordance with the above-mentioned production method.
【００４０】[0040]
【表１】 [Table 1]
【００４１】[0041]
【表２】 [Table 2]
【００４２】[0042]
【表３】 [Table 3]
【００４３】（比較例１〜比較例５）表４に示す配合に
より、前述の製造法にしたがって、起泡性乳化油脂組成
物を作成した。Comparative Examples 1 to 5 Foaming emulsified fats and oils compositions were prepared according to the formulations shown in Table 4 in accordance with the above-mentioned production method.
【００４４】[0044]
【表４】 [Table 4]
【００４５】（試験例１）以上のようにして得られた実
施例１〜実施例１５および比較例１〜比較例５の起泡性
乳化油脂組成物を用いて、下記の配合、条件にてスポン
ジケーキを焼成し、評価した。(Test Example 1) Using the foamable emulsified oil / fat compositions of Examples 1 to 15 and Comparative Examples 1 to 5 obtained as described above, the following composition and conditions were used. The sponge cake was baked and evaluated.
【００４６】配 合 薄力粉 ３００ｇ 全 卵 ３９０ｇ 砂 糖 ３３０ｇ 起泡性乳化油脂組成物 ４５ｇ 水 ４５ｇ ベーキングパウダー ３ｇ （卵黄の加熱処理物 １．５ｇ） （乳清タンパク質 ０．５ｇ） Mixed flour 300 g Whole egg 390 g Sugar 330 g Foaming emulsified oil / fat composition 45 g Water 45 g Baking powder 3 g (Egg yolk heat-treated product 1.5 g) (Whey protein 0.5 g)
【００４７】条 件 ５コートホバートミキサーの中に全卵、砂糖、起泡性乳
化油脂組成物および水を入れ、ワイヤーホイッパーで低
速にて１分間ミキシングした。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秒間ミ
キシングした。ついで中速でホイップし、生地比重０．
４６となるまでホイップした。得られた生地を６号丸型
に３５０ｇ採り、１７０℃のオーブンで３５分間焼成
し、スポンジケーキを作成した。ケーキを評価したとこ
ろ、表５〜表７および表８〜表９の結果を得た。[0047] Article reviews 5 whole eggs in the coat Hobart mixer, sugar, foaming emulsified oil composition and filled with water, and mixed for 1 minute at low speed with a wire Whittier par. The flour and baking powder that had been passed through a sieve were added thereto, and the mixture was mixed at a low speed for 30 seconds. Then, whipped at medium speed, and the specific gravity of the dough was set at 0.
Whipped to 46. 350 g of the obtained dough was taken in a No. 6 round shape and baked in an oven at 170 ° C. for 35 minutes to prepare a sponge cake. When the cake was evaluated, the results shown in Tables 5 to 7 and 8 to 9 were obtained.
【００４８】[0048]
【表５】 [Table 5]
【００４９】[0049]
【表６】 [Table 6]
【００５０】[0050]
【表７】 [Table 7]
【００５１】[0051]
【表８】 [Table 8]
【００５２】[0052]
【表９】 [Table 9]
【００５３】（実施例１６〜実施例２５）表10〜表11に
示す配合により、前述の製造法にしたがって、起泡性乳
化油脂組成物を作成し、２０℃における粘度をビスコテ
スターにより測定した。(Examples 16 to 25) Foaming emulsified fats and oils compositions were prepared according to the above-mentioned production methods according to the formulations shown in Tables 10 to 11, and the viscosity at 20 ° C. was measured with a viscometer. .
【００５４】[0054]
【表10】 [Table 10]
【００５５】[0055]
【表11】 [Table 11]
【００５６】（比較例６〜比較例９）表12に示す配合に
より、前述の製造法にしたがって、起泡性乳化油脂組成
物を作成し、２０℃における粘度をビスコテスターによ
り測定した。(Comparative Examples 6 to 9) Foaming emulsified fats and oils compositions were prepared according to the above-mentioned production method according to the formulations shown in Table 12, and the viscosity at 20 ° C. was measured with a viscometer.
【００５７】[0057]
【表12】 [Table 12]
【００５８】（試験例２）以上のようにして得られた実
施例１６〜実施例２５および比較例６〜比較例９の起泡
性乳化油脂組成物を用いて、下記の配合、条件にてスポ
ンジケーキを焼成し、評価した。(Test Example 2) Using the foamable emulsified oil / fat compositions of Examples 16 to 25 and Comparative Examples 6 to 9 obtained as described above, under the following composition and conditions: The sponge cake was baked and evaluated.
【００５９】配 合 薄力粉 ３００ｇ 全 卵 ３９０ｇ 砂 糖 ３００ｇ 起泡性乳化油脂組成物 ４５ｇ 水 ４５ｇ ベーキングパウダー ３ｇThe] Blend flour 300g whole eggs 390g sand sugar 300g foaming emulsified oil and fat composition 45g water 45g baking powder 3g
【００６０】条 件 ５コートホバートミキサーの中に全卵、砂糖、起泡性乳
化油脂組成物および水を入れ、ワイヤーホイッパーで低
速にて１分間ミキシングした。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秒間ミ
キシングした。ついで中速でホイップし、生地比重０．
４６となるまでホイップした。得られた生地を６号丸型
に３５０ｇ採り、１７０℃のオーブンで３５分間焼成
し、スポンジケーキを製造した。ケーキ製造時における
起泡性乳化油脂の生地への分散性あるいは作業性、およ
びケーキを評価したところ、表４、表５および表６の結
果を得た。[0060] Article reviews 5 whole eggs in the coat Hobart mixer enter sugar, foaming emulsified oil composition and the water and mixed for 1 minute at low speed with a wire Whittier par. The flour and baking powder that had been passed through a sieve were added thereto, and the mixture was mixed at a low speed for 30 seconds. Then, whipped at medium speed, and the specific gravity of the dough was set at 0.
Whipped to 46. 350 g of the obtained dough was taken in a No. 6 round shape and baked in an oven at 170 ° C. for 35 minutes to produce a sponge cake. When the dispersibility or workability of the foamable emulsified oil or fat in the dough during the production of the cake and the cake were evaluated, the results shown in Tables 4, 5 and 6 were obtained.
【００６１】[0061]
【表13】 [Table 13]
【００６２】[0062]
【表14】 [Table 14]
【００６３】[0063]
【表15】 [Table 15]
【００６４】[0064]
【発明の効果】表５〜表７および表８〜表９の結果から
も明らかなように、本発明の加工鶏卵を配合した起泡性
乳化油脂組成物を使用することにより、釜落ちのしにく
い、ボリュームの大きなケーキを製造することができ
る。しかも、この効果は、起泡性乳化油脂組成物中に加
工鶏卵、乳清タンパク質、加工澱粉等を配合することに
より実現できるのであって、表９の結果から明らかなよ
うに、ケーキ生地に直接添加したのでは効果はほとんど
期待できない。As is clear from the results of Tables 5 to 7 and 8 to 9, the use of the foamable emulsified oil / fat composition containing the processed chicken egg of the present invention makes it possible to remove the kettle. Difficult, large-volume cake can be manufactured. In addition, this effect can be realized by blending processed chicken eggs, whey protein, processed starch, etc. in the foamable emulsified oil / fat composition. As is clear from the results in Table 9, the effects are directly applied to the cake dough. The effect can hardly be expected if it is added.
【００６５】また、表13、表14および表15の結果からも
明らかなように、本発明の乳清タンパク質を配合した流
動性を有する起泡性乳化油脂組成物を使用することによ
り、ケーキ製造時の作業性を向上し、かつ品質のよいケ
ーキを製造することができるのである。As is clear from the results shown in Tables 13, 14 and 15, cake production can be achieved by using the flowable foamable emulsified oil / fat composition containing the whey protein of the present invention. The workability at the time can be improved, and a high-quality cake can be manufactured.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭62−111629（ＪＰ，Ａ) 特開 平５−30890（ＪＰ，Ａ) 特開 平４−117236（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A21D 2/16 - 2/32 A23L 1/035 - 1/19 A23J 3/08 ────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-62-111629 (JP, A) JP-A-5-30890 (JP, A) JP-A-4-117236 (JP, A) (58) Investigation Field (Int.Cl. 7 , DB name) A21D 2/16-2/32 A23L 1/035-1/19 A23J 3/08
Claims (9)
３５重量部、乳化剤として、グリセリン脂肪酸エステ
ル、有機酸グリセリン脂肪酸エステル、プロピレングリ
コール脂肪酸エステル、ポリグリセリン脂肪酸エステ
ル、ソルビタン脂肪酸エステル、蔗糖脂肪酸エステルお
よびレシチンから選ばれた１種または２種以上を、組成
物１００重量部中２〜３０重量部含有し、かつ加工鶏卵
を、組成物１００重量部中０．５〜１０重量部含有する
ことを特徴とする水中油型の起泡性乳化油脂組成物。An edible oil or fat is added in an amount of 5 to 100 parts by weight of the composition.
35 parts by weight, glycerin fatty acid ester as an emulsifier
, Organic acid glycerin fatty acid ester, propylene glycol
Chole fatty acid ester, polyglycerin fatty acid esthetic
Sorbitan fatty acid ester, sucrose fatty acid ester
And one or more selected from lecithin
An oil-in-water foamable emulsified fat / oil composition comprising 2 to 30 parts by weight per 100 parts by weight of a product and 0.5 to 10 parts by weight of a processed chicken egg per 100 parts by weight of the composition.
たもの、および加熱処理したものから選ばれた１種また
は２種である請求項１記載の起泡性乳化油脂組成物。2. The foamable emulsified oil / fat composition according to claim 1, wherein the processed chicken eggs are one or two selected from enzymatically treated whole eggs or egg yolks and heat-treated eggs.
中０．３〜５重量部含有することを特徴とする請求項１
または請求項２記載の起泡性乳化油脂組成物。3. The composition according to claim 1, wherein the whey protein is contained in an amount of 0.3 to 5 parts by weight based on 100 parts by weight of the composition.
Or the foamable emulsified oil / fat composition according to claim 2.
５〜１０重量部含有することを特徴とする請求項１〜３
のいずれかに記載の起泡性乳化油脂組成物。4. The modified starch is added in an amount of 0.1% to 100 parts by weight of the composition.
4. The composition according to claim 1, which contains 5 to 10 parts by weight.
A foamable emulsified oil / fat composition according to any one of the above .
を有することを特徴とする水中油型の起泡性乳化油脂組
成物。5. A liquid composition containing a whey protein concentrate,
An oil-in-water foamable emulsified oil / fat composition comprising:
ル、有機酸グリセリン脂肪酸エステル、プロピレングリ
コール脂肪酸エステル、ポリグリセリン脂肪酸エステ
ル、ソルビタン脂肪酸エステル、蔗糖脂肪酸エステルお
よびレシチンから選ばれた１種または２種以上を含有
し、かつ乳清タンパク質濃縮物を含有することを特徴と
する水中油型の起泡性乳化油脂組成物。As 6. emulsifier contains glycerol fatty acid esters, organic acid glycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerol fatty acid esters, sorbitan fatty acid esters, one or two or more selected from sucrose fatty acid esters and lecithin An oil-in-water foamable emulsified fat composition comprising a whey protein concentrate .
重量部中０．３〜５重量部含有することを特徴とする請
求項５または請求項６記載の起泡性乳化油脂組成物。7. A whey protein concentrate comprising the composition 100
Characterized in that it contains 0.3 to 5 parts by weight in parts by weight.
The foamable emulsified oil / fat composition according to claim 5 or claim 6.
５〜１０重量部含有することを特徴とする請求項５〜７
のいずれかに記載の起泡性乳化油脂組成物。8. A processed chicken egg containing 0.1 part by weight of 100 parts by weight of the composition.
8. The composition according to claim 5, wherein the content is 5 to 10 parts by weight.
A foamable emulsified oil / fat composition according to any one of the above.
５〜１０重量部含有する請求項５〜８のいずれかに記載
の起泡性乳化油脂組成物。9. The modified starch is used in an amount of 0.1 parts by weight in 100 parts by weight of the composition.
The foamable emulsified oil / fat composition according to any one of claims 5 to 8, comprising 5 to 10 parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5088146A JP3024428B2 (en) | 1993-03-22 | 1993-03-22 | Foamable emulsified fat composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5088146A JP3024428B2 (en) | 1993-03-22 | 1993-03-22 | Foamable emulsified fat composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06269244A JPH06269244A (en) | 1994-09-27 |
| JP3024428B2 true JP3024428B2 (en) | 2000-03-21 |
Family
ID=13934801
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|---|---|---|---|
| JP5088146A Expired - Fee Related JP3024428B2 (en) | 1993-03-22 | 1993-03-22 | Foamable emulsified fat composition |
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| Country | Link |
|---|---|
| JP (1) | JP3024428B2 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101205212B1 (en) * | 2011-10-31 | 2012-11-27 | 진명기 | Stationary having taste and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0758641B1 (en) | 1995-08-11 | 2000-08-30 | Daicel Chemical Industries, Ltd. | A fatty acid esters composition of a polyglycerine, a process for the preparation thereof, a process for the preparation of a highly-purified fatty acid esters composition of a polyglycerine, a highly-purified fatty acid esters composition of a polyglycerine, an additive for food-stuffs, a resin composition, and a composition for cosmetics or detergents |
| KR100348552B1 (en) * | 2000-04-22 | 2002-08-10 | 주식회사롯데삼강 | Forming agent for cake |
| JP4683566B2 (en) * | 2006-12-28 | 2011-05-18 | ミヨシ油脂株式会社 | Fluid oil-in-water emulsion for kneading bread dough |
| BRPI0808795A2 (en) * | 2007-03-14 | 2014-08-12 | Unilever Nv | AIRCRAFT PRODUCT, AIRCRAFT PRODUCT, AIRCRAFT PRODUCTION PROCESS |
| JP4994251B2 (en) * | 2008-01-11 | 2012-08-08 | 株式会社カネカ | Foamable emulsified oil and fat composition and method for producing the same |
| JP5734697B2 (en) * | 2011-02-21 | 2015-06-17 | 花王株式会社 | Oil-in-water emulsified composition for cake |
| JPWO2015034067A1 (en) * | 2013-09-06 | 2017-03-02 | 株式会社カネカ | Foaming agent for food |
| KR101965755B1 (en) * | 2018-11-07 | 2019-08-27 | 안종섭 | A manufacturing method of fresh cream roll cake |
-
1993
- 1993-03-22 JP JP5088146A patent/JP3024428B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101205212B1 (en) * | 2011-10-31 | 2012-11-27 | 진명기 | Stationary having taste and manufacturing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06269244A (en) | 1994-09-27 |
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