JP6622706B2 - New foaming oil-in-water emulsion for kneading - Google Patents

Description

本発明は、スポンジケーキ等のケーキ類の生地の調製に用いられる新規な練り込み用起泡性水中油型乳化物、その製造方法、及びこれを用いたケーキ類の製造方法に関する。   The present invention relates to a novel foaming oil-in-water emulsion for kneading used for the preparation of cake dough such as sponge cake, a method for producing the same, and a method for producing cakes using the same.

スポンジケーキやバウムクーヘン等のケーキ類は、一般的には、比容積が大きく、歯切れと口こなれのよい食感が好まれるため、小麦粉、卵、糖類を混ぜて多量の空気を含ませた生地を焼成して造られる。工業的には、効率的に連続大量生産できるオールインミックス法が採用されており、当該方法では、ケーキ原料中の起泡成分の変動や起泡性及び生地安定性をコントロールできるように、起泡性水中油型乳化物がケーキ原料に添加されている。   Sponge cakes and cakes such as Baumkuchen generally have a large specific volume, and a crispy and crisp texture is preferred, so dough mixed with flour, eggs, and sugars and containing a large amount of air Made by firing. Industrially, an all-in-mix method that enables efficient continuous mass production is adopted, and in this method, the foaming component in the cake raw material is controlled so that fluctuations, foaming properties and dough stability can be controlled. A foamy oil-in-water emulsion is added to the cake ingredients.

特にここ数年は、バウムクーヘンやコンビニで販売される生菓子のブームにより、比容積が大きくて外観が美しく、従来よりも更に歯切れと口こなれの良好なケーキ類が好まれる。このような課題を解決できることに加え、ホイップ時間が長くかかる縦型ミキサーを用いた場合にも生地に対する負担の大きい連続ミキサーを用いた場合にも、生地起泡後から焼成時に気泡が十分に膨張し生地が固まるまでの間、生地に気泡が十分に抱き込まれ抜けにくい状態を維持できる、つまり生地安定性を高く維持でき、しかも異味がない起泡性水中油型乳化物が求められるようになっている。   Especially in recent years, cakes that have a large specific volume and a beautiful appearance have been favored by the boom of fresh confectionery sold at Baumkuchen and convenience stores. In addition to being able to solve these problems, both the vertical mixer, which takes a long time for whipping, and the continuous mixer, which imposes a heavy burden on the dough, expand the bubbles sufficiently during baking after foaming. Until the dough is hardened, bubbles can be sufficiently embraced in the dough so that it is difficult to escape, that is, a highly foamable oil-in-water emulsion that can maintain high dough stability and has no off-taste. It has become.

起泡性水中油型乳化物としては、飽和脂肪酸モノグリセリドのαゲルまたはα結晶の起泡性を利用したものがあるが、αゲルやα結晶は非常に不安定で転移しやすく、β結晶に転移すると起泡力が著しく低下する。そこで、α結晶保持効果をもつ他の乳化剤を併用する方法が一般的である。前記他の乳化剤としては、プロピレングリコール脂肪酸エステル（ＰＧエステル）が最も良く知られているが、ＰＧエステルには独特の異味があり素材の風味を著しく損なうため、添加量の削減が求められている。   Some foamable oil-in-water emulsions utilize the foaming properties of saturated fatty acid monoglyceride α-gels or α-crystals. However, α-gels and α-crystals are very unstable and easily transfer to β-crystals. When transferred, the foaming power is significantly reduced. Therefore, a method in which another emulsifier having an α crystal retention effect is used in combination is common. As the other emulsifier, propylene glycol fatty acid ester (PG ester) is best known. However, since PG ester has a peculiar taste and significantly impairs the flavor of the material, reduction of the addition amount is required. .

ＰＧエステルを使用しない態様としては、例えばＰＧエステルを使用しなくても良好な起泡性と生地の安定性を維持しながら、起泡性水中油型乳化物の使用量を増やさなくても、キメの細かいしっとりとしたケーキ類を得るために、クエン酸が結合したモノグリセリド誘導体、乳酸が結合したモノグリセリド誘導体、酢酸が結合したモノグリセリド誘導体およびソルビタン脂肪酸エステルのうちから選ばれた１種または２種以上のα型結晶性の乳化剤、炭素数１６〜１８の飽和脂肪酸モノグリセリド、ショ糖脂肪酸エステル、および食用油脂を含有し、且つＰＧエステルを含有しない起泡性水中油型乳化物（特許文献１）が開示されている。しかし、前記乳化物の配合ではα結晶を保持する効果が十分でなく、また、炭素数１６〜１８の飽和脂肪酸のモノグリセリドのみでは焼成時に気泡を十分に維持できず、生地表面に色むらや凹凸が生じ、また、ケーキの焼き上がり後の生地目が細かくなるため、歯切れ、口こなれ等の食感が劣ってしまい、よりソフトな歯切れと口こなれの良さを好む昨今の消費者の嗜好を十分には満足していないという問題がある。   As an aspect not using PG ester, for example, without using PG ester, while maintaining good foaming property and stability of dough, without increasing the amount of foamable oil-in-water emulsion used, One or more selected from monoglyceride derivatives bound with citric acid, monoglyceride derivatives bound with lactic acid, monoglyceride derivatives bound with acetic acid and sorbitan fatty acid esters in order to obtain a fine and moist cake A foamable oil-in-water emulsion (Patent Document 1) containing an α-type crystalline emulsifier, a saturated fatty acid monoglyceride having 16 to 18 carbon atoms, a sucrose fatty acid ester, and an edible oil and fat, and containing no PG ester It is disclosed. However, the blending of the emulsion is not sufficient to retain α crystals, and only monoglycerides of saturated fatty acids having 16 to 18 carbon atoms cannot sufficiently maintain bubbles during baking, resulting in uneven color and unevenness on the dough surface. In addition, since the texture of the cake after baking is fine, the texture of crispness, mouthfeel, etc. is inferior, and consumers' tastes that prefer softer crispness and mouthfeel are sufficient. There is a problem that is not satisfied.

ＰＧエステル以外にα結晶保持に有効な乳化剤として、ポリグリセリン脂肪酸エステルが挙げられるが、独特の異味を有するため、その添加量の削減が求められている。   In addition to the PG ester, polyglycerin fatty acid ester can be used as an emulsifier effective for retention of α crystals. However, since it has a peculiar taste, reduction of the amount added is required.

特開平５-７６２７０号公報JP-A-5-76270

本発明の目的は、生地安定性が高く、乳化剤の嫌味が少なく素材の風味が豊かで、比容積が大きく、外観が良く、歯切れと口こなれの良い食感のケーキ類を得るための、練り込み用起泡性水中油型乳化物を提供することである。   The object of the present invention is to obtain kneading cakes with high dough stability, low taste of emulsifiers, rich material flavor, large specific volume, good appearance, crispness and mouthfeel. It is to provide a foamable oil-in-water emulsion for embedding.

本発明者らは上記課題を解決するために鋭意研究を重ねた結果、ＰＧエステル及びポリグリセリン脂肪酸エステルを殆ど含まなくとも、食用油脂、水、飽和脂肪酸モノグリセリド、モノグリセリドに有機酸がエステル結合したグリセリド誘導体、特定のショ糖飽和脂肪酸エステル、糖質及び増粘多糖類をそれぞれ特定量含有し、且つ前記グリセリド誘導体と前記ショ糖飽和脂肪酸エステルとの合計含有量と前記飽和脂肪酸モノグリセリドの含有量とが特定の重量比であり、前記グリセリド誘導体の含有量と前記ショ糖飽和脂肪酸エステルの含有量とが特定の重量比であり、前記飽和脂肪酸モノグリセリド全体中にベヘン酸モノグリセリドを特定の割合で含有して成る練り込み用起泡性水中油型乳化物を用いると、生地安定性が高く、乳化剤の嫌味が少なく素材の風味が豊かで、比容積が大きく、外観が良く、歯切れと口こなれの良い食感のケーキ類が得られることを見出し、本発明を完成するに至った。   As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that edible oils, water, saturated fatty acid monoglycerides, monoglycerides and organic acid ester-linked glycerides are almost free from PG esters and polyglycerin fatty acid esters. A derivative, a specific sucrose saturated fatty acid ester, a saccharide and a thickening polysaccharide, respectively, and a total content of the glyceride derivative and the sucrose saturated fatty acid ester and a content of the saturated fatty acid monoglyceride It is a specific weight ratio, the content of the glyceride derivative and the content of the sucrose saturated fatty acid ester is a specific weight ratio, and the whole saturated fatty acid monoglyceride contains behenic acid monoglyceride in a specific ratio. When using a foaming oil-in-water emulsion for kneading, the dough stability is high, Taste less material of the flavor is rich, the specific volume is large, appearance is good, found that the cakes of good eating sense of digests crisp and mouth can be obtained, and have completed the present invention.

即ち、本発明の第一は、練り込み用起泡性水中油型乳化物であって、前記水中油型乳化物全体に対して、プロピレングリコール脂肪酸エステル含有量が０．４５重量％以下で、ポリグリセリン脂肪酸エステル含有量が０．４５重量％以下であり、前記水中油型乳化物が、食用油脂０．９〜３１重量％、水２２〜３９重量％、飽和脂肪酸モノグリセリド２．５〜１２重量％、モノグリセリドに有機酸がエステル結合したグリセリド誘導体２〜７重量％、ＨＬＢが９〜１６であるショ糖飽和脂肪酸エステル３．０〜５．０重量％、糖質２４〜４６重量％（固形分換算）、及び、増粘多糖類０．０４〜０．５重量％を含有し、前記グリセリド誘導体と前記ショ糖飽和脂肪酸エステルの合計含有量と前記飽和脂肪酸モノグリセリドの含有量との重量比（Ｘ）が０．７〜３．０であり、前記グリセリド誘導体の含有量と前記ショ糖飽和脂肪酸エステルの含有量の重量比（Ｙ）が０．５〜１．６であり、前記飽和脂肪酸モノグリセリド全体中のベヘン酸モノグリセリド含量は７〜１００重量％である、練り込み用起泡性水中油型乳化物に関する。   That is, the first of the present invention is a foaming oil-in-water emulsion for kneading, wherein the propylene glycol fatty acid ester content is 0.45% by weight or less based on the whole oil-in-water emulsion, The polyglycerin fatty acid ester content is 0.45% by weight or less, and the oil-in-water emulsion is edible oil / fat 0.9-31% by weight, water 22-39% by weight, saturated fatty acid monoglyceride 2.5-12% by weight. %, Glyceride derivative in which organic acid is ester-bonded to monoglyceride, 2 to 7% by weight, sucrose saturated fatty acid ester having HLB of 9 to 16 to 3.0% by weight, saccharides 24 to 46% by weight (solid content Conversion), and 0.04 to 0.5 wt% thickening polysaccharide, and the weight ratio of the total content of the glyceride derivative and the sucrose saturated fatty acid ester to the content of the saturated fatty acid monoglyceride. X) is 0.7 to 3.0, the weight ratio (Y) of the content of the glyceride derivative and the content of the sucrose saturated fatty acid ester is 0.5 to 1.6, and the saturated fatty acid monoglyceride The behenic acid monoglyceride content in the whole is 7 to 100% by weight, and relates to a foamable oil-in-water emulsion for kneading.

好ましくは、練り込み用起泡性水中油型乳化物は、さらに、リン脂質０．０６〜０．８重量％を含有する。   Preferably, the foamable oil-in-water emulsion for kneading further contains 0.06 to 0.8% by weight of phospholipid.

好ましくは、練り込み用起泡性水中油型乳化物は、さらに、ソルビタン飽和脂肪酸エステル０．０５〜１．５重量％を含有する。   Preferably, the foamable oil-in-water emulsion for kneading further contains 0.05 to 1.5% by weight of a sorbitan saturated fatty acid ester.

本発明の第二は、前記練り込み用起泡性水中油型乳化物を製造する方法であって、水、前記ショ糖飽和脂肪酸エステル、前記糖質、及び前記増粘多糖類を混合して、これらを含有する水相部を調製する工程、前記食用油脂、前記飽和脂肪酸モノグリセリド、及び前記グリセリド誘導体を混合して、これらを含有する油相部を調製する工程、前記水相部と前記油相部を混合し、撹拌により乳化を行い、４８〜５８℃で撹拌を停止して、乳化物を得る工程、並びに、前記乳化物を、１℃／分以下の冷却速度で０〜５０℃に冷却して、前記練り込み用起泡性水中油型乳化物を得る工程、を含む、方法に関する。   The second of the present invention is a method for producing the foamable oil-in-water emulsion for kneading, comprising mixing water, the sucrose saturated fatty acid ester, the saccharide, and the thickening polysaccharide. , A step of preparing an aqueous phase part containing these, a step of mixing the edible oil and fat, the saturated fatty acid monoglyceride, and the glyceride derivative to prepare an oil phase part containing these, the aqueous phase part and the oil The phases are mixed, emulsified by stirring, the stirring is stopped at 48 to 58 ° C. to obtain an emulsion, and the emulsion is brought to 0 to 50 ° C. at a cooling rate of 1 ° C./min or less. And cooling to obtain the foamable oil-in-water emulsion for kneading.

本発明の第三は、前記練り込み用起泡性水中油型乳化物を、穀物粉１００重量部に対して２〜１５重量部混合し、得られた混合物をホイップさせて、生地を得た後、当該生地を焼成することでケーキ類を得る、ケーキ類の製造方法に関する。   In the third aspect of the present invention, 2 to 15 parts by weight of the foamable oil-in-water emulsion for kneading is mixed with 100 parts by weight of cereal flour, and the resulting mixture is whipped to obtain a dough. Then, it is related with the manufacturing method of cakes which obtain cakes by baking the said dough.

本発明に従えば、生地安定性が高く、乳化剤の嫌味が少なく素材の風味が豊かで、比容積が大きく、外観が良く、歯切れと口こなれの良い食感のケーキ類を得るための、起泡性水中油型乳化物を提供することができる。   According to the present invention, it is possible to obtain cakes having a high dough stability, a low taste of emulsifiers, a rich flavor of materials, a large specific volume, a good appearance, and a crisp and smooth texture. A foamy oil-in-water emulsion can be provided.

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.

本発明の練り込み用起泡性水中油型乳化物は、プロピレングリコール脂肪酸エステル（以下、ＰＧエステルともいう）及びポリグリセリン脂肪酸エステルを殆ど含まず、食用油脂、水、飽和脂肪酸モノグリセリド、モノグリセリドに有機酸がエステル結合したグリセリド誘導体、特定のショ糖飽和脂肪酸エステル、糖質及び増粘多糖類をそれぞれ特定量含有し、且つ前記グリセリド誘導体、前記ショ糖飽和脂肪酸エステルの合計と前記飽和脂肪酸モノグリセリドとを特定の量比で含有し、前記グリセリド誘導体と前記ショ糖飽和脂肪酸エステルを特定の量比で含有し、前記飽和脂肪酸モノグリセリド中にベヘン酸モノグリセリドを特定量含有する。   The foamable oil-in-water emulsion for kneading of the present invention contains almost no propylene glycol fatty acid ester (hereinafter also referred to as PG ester) and polyglycerin fatty acid ester, and is organic to edible oil and fat, water, saturated fatty acid monoglyceride and monoglyceride. A specific amount of glyceride derivatives, specific sucrose saturated fatty acid esters, saccharides and thickening polysaccharides each having an ester bond with an acid, and the glyceride derivatives, the sum of the sucrose saturated fatty acid esters and the saturated fatty acid monoglyceride It contains in a specific quantity ratio, contains the glyceride derivative and the sucrose saturated fatty acid ester in a specific quantity ratio, and contains a specific amount of behenic acid monoglyceride in the saturated fatty acid monoglyceride.

本発明において練り込み用起泡性水中油型乳化物とは、ケーキ類の生地の起泡を容易にすると共に、焼成時に気泡が十分に膨張し生地が固まるまで、起泡後の生地中の気泡を安定的に維持し生地安定性を高めるために用いられる、ケーキ類の生地への練り込み用の改質剤のことである。   In the present invention, the foamable oil-in-water emulsion for kneading facilitates foaming of the cake dough, and the foam in the dough after foaming until the bubbles are sufficiently expanded and solidified during baking. It is a modifier for kneading cakes into dough, which is used to stably maintain bubbles and enhance dough stability.

前記ケーキ類としては、穀粉を原料とするケーキであれば何でも良く、スポンジケーキ、ロールケーキ、スイスロール、シフォンケーキ、スナックケーキ、ブッセ、バウムクーヘン、パウンドケーキ、バターケーキ、チョコレートケーキ、チーズケーキ、パンケーキ、蒸しケーキ、カステラ、どら焼き等が挙げられる。   The cake may be any cake made of flour, such as sponge cake, roll cake, Swiss roll, chiffon cake, snack cake, busse, baumkuchen, pound cake, butter cake, chocolate cake, cheese cake, bread Examples include cakes, steamed cakes, castella and dorayaki.

前記穀粉は、特に制限はなく、小麦、大麦、ライ麦、燕麦、とうもろこし、米、芋、大豆、蕎麦等の穀物類を製粉したもの、又は前記穀物類から抽出されたでん粉類等が挙げられるが、中でも小麦粉が好適に用いられる。   The flour is not particularly limited, and examples thereof include wheat, barley, rye, buckwheat, corn, milled cereals such as rice, rice bran, soybeans, oats, and starches extracted from the cereals. Of these, flour is preferably used.

前記ＰＧエステルは、プロピレングリコールと脂肪酸がエステル結合した乳化剤のことである。該脂肪酸の種類としては、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸、セロチン酸などが挙げられる。該ＰＧエステルの含有量はできるだけ少ない方が良く、練り込み用起泡性水中油型乳化物全体中０．４５重量％以下が好ましく、０．１重量％以下がより好ましく、全く含有しないことが更に好ましい。０．４５重量％より多いと、ケーキ類に苦味や嫌味が付与され、素材の風味が著しく損なわれる場合がある。   The PG ester is an emulsifier in which propylene glycol and a fatty acid are ester-bonded. Examples of the fatty acid include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, and serotic acid. The content of the PG ester should be as low as possible, preferably 0.45% by weight or less, more preferably 0.1% by weight or less, and not at all contained in the whole foamable oil-in-water emulsion for kneading. Further preferred. If it is more than 0.45% by weight, the cakes may be imparted with bitterness and taste and the flavor of the material may be significantly impaired.

前記ポリグリセリン脂肪酸エステルは、グリセリンが複数分子重合した重合物であるポリグリセリンと脂肪酸がエステル結合した乳化剤をいう。該脂肪酸の種類としては、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸、セロチン酸などが挙げられる。該ポリグリセリン脂肪酸エステルの含有量はできるだけ少ない方が良く、練り込み用起泡性水中油型乳化物全体中０．４５重量％以下が好ましく、０．１重量％以下がより好ましく、全く含有しないことが更に好ましい。０．４５重量％より多いと、ケーキ類に苦味や嫌味が付与され、素材の風味が損なわれる場合がある。   The polyglycerin fatty acid ester refers to an emulsifier in which polyglycerin, which is a polymer obtained by polymerizing a plurality of molecules of glycerin, and a fatty acid are ester-bonded. Examples of the fatty acid include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, and serotic acid. The content of the polyglycerin fatty acid ester should be as low as possible, and is preferably 0.45% by weight or less, more preferably 0.1% by weight or less in the whole foamable oil-in-water emulsion for kneading, and no content at all. More preferably. When it is more than 0.45% by weight, the cakes may be imparted with bitterness and taste and the flavor of the material may be impaired.

前記食用油脂は、本発明の効果を損なわない油脂であれば特に限定はないが、常温で結晶化する油脂は起泡力を著しく低下させるので、該食用油脂の曇点は０℃以下であることが好ましい。具体例としては、ナタネ油、コーン油、大豆油、綿実油、米油、サフラワー油、オリーブ油、ヒマワリ油などの液油が挙げられ、それらの群より選ばれる少なくとも１種を使用できる。該食用油脂の含有量は、練り込み用起泡性水中油型乳化物全体中０．９〜３１重量％が好ましく、７〜２５重量％がより好ましく、１０〜２４重量％が更に好ましい。０．９重量％未満であると歯切れや口こなれが悪くなったり、生地を所定の比重までホイップできなかったり、生地安定性が悪くなる場合があり、３１重量％より多いと効果が頭打ちになったり、生地安定性が悪くなる場合がある。   The edible fat is not particularly limited as long as it does not impair the effects of the present invention, but the fat that crystallizes at room temperature remarkably lowers the foaming power, so the edible fat has a cloud point of 0 ° C. or lower. It is preferable. Specific examples include liquid oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, rice oil, safflower oil, olive oil, sunflower oil, and at least one selected from these groups can be used. The content of the edible oil / fat is preferably 0.9 to 31% by weight, more preferably 7 to 25% by weight, and still more preferably 10 to 24% by weight in the entire foamable oil-in-water emulsion for kneading. If the amount is less than 0.9% by weight, the crispness and mouth-feeling may be worse, the fabric may not be whipped to a predetermined specific gravity, and the fabric stability may be deteriorated. Or dough stability may deteriorate.

前記水は、水相部を調製する際に添加する水と、各原料に含まれる水の双方を含む。水の含有量は、練り込み用起泡性水中油型乳化物全体中２２〜３９重量％が好ましく、２７〜３６重量％がより好ましく、２８〜３３重量％が更に好ましい。２２重量％未満及び３９重量％より多くなると生地への分散性が悪くなったり、生地安定性が十分に発揮されなかったり、生地目が細かくなりすぎたり、歯切れや口こなれが悪くなる場合がある。   The said water contains both the water added when preparing a water phase part, and the water contained in each raw material. The water content is preferably from 22 to 39% by weight, more preferably from 27 to 36% by weight, and even more preferably from 28 to 33% by weight in the entire foamable oil-in-water emulsion for kneading. If it is less than 22% by weight or more than 39% by weight, the dispersibility in the dough may deteriorate, the dough stability may not be sufficiently exhibited, the dough may become too fine, or the crispness and mouthfeel may be deteriorated. .

前記飽和脂肪酸モノグリセリドは、グリセリンの持つ３つの水酸基の内の１つに飽和脂肪酸がエステル結合したモノグリセリドをいい、残り２つの水酸基はそのままである。前記飽和脂肪酸モノグリセリドの含有量は、練り込み用起泡性水中油型乳化物全体中２．５〜１２重量％が好ましく、４〜１１重量％がより好ましく、５．５〜８．５重量％が更に好ましい。２．５重量％未満であると、生地を所定の比重までホイップできない場合や生地目が細かくなりすぎる場合があり、１２重量％より多いと効果が頭打ちになったり、生地への分散性が悪化したり、生地目が細かくなりすぎたり、飽和脂肪酸モノグリセリドの異味が感じられる場合がある。   The saturated fatty acid monoglyceride is a monoglyceride in which a saturated fatty acid is ester-bonded to one of the three hydroxyl groups of glycerin, and the remaining two hydroxyl groups remain as they are. The content of the saturated fatty acid monoglyceride is preferably 2.5 to 12% by weight, more preferably 4 to 11% by weight, and more preferably 5.5 to 8.5% by weight in the entire foamable oil-in-water emulsion for kneading. Is more preferable. If it is less than 2.5% by weight, the dough may not be whipped to a predetermined specific gravity or the texture of the dough may be too fine. If it exceeds 12% by weight, the effect will reach its peak or the dispersibility to the dough will deteriorate. Or the texture of the dough becomes too fine, or the taste of saturated fatty acid monoglycerides may be felt.

前記飽和脂肪酸モノグリセリドの構成脂肪酸としては、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸、セロチン酸などの飽和脂肪酸が挙げられる。このうち、高温での生地安定性及び原料の安定的な供給の観点からベヘン酸（炭素数２２の飽和脂肪酸）が好ましい。本発明では、飽和脂肪酸モノグリセリドは、ベヘン酸モノグリセリドを必ず含むことが好ましい。ベヘン酸モノグリセリドの含有量は、飽和脂肪酸モノグリセリド全体中７〜１００重量％が好ましく、８〜１００重量％がより好ましく、２０〜１００重量％が更に好ましい。７重量％未満であると、生地焼成時の生地安定性が不十分となり、焼成後の生地表面に色むらや凹凸が生じたり、生地目が細かくなりすぎたり、歯切れや口ごなれが悪くなる場合がある。   Examples of the constituent fatty acid of the saturated fatty acid monoglyceride include saturated fatty acids such as lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, and serotic acid. Of these, behenic acid (saturated fatty acid having 22 carbon atoms) is preferable from the viewpoint of dough stability at high temperatures and stable supply of raw materials. In the present invention, the saturated fatty acid monoglyceride preferably necessarily contains behenic acid monoglyceride. The content of behenic acid monoglyceride is preferably 7 to 100% by weight, more preferably 8 to 100% by weight, and still more preferably 20 to 100% by weight, based on the entire saturated fatty acid monoglyceride. If it is less than 7% by weight, the dough stability becomes insufficient when the dough is baked, color unevenness or unevenness occurs on the dough surface after baking, the dough becomes too fine, and the crispness and mouth feel are poor. There is a case.

前記グリセリド誘導体は、前記飽和脂肪酸モノグリセリドにさらに有機酸がエステル結合したグリセリド誘導体のことである。前記グリセリド誘導体の構成脂肪酸である飽和脂肪酸としては、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸、セロチン酸などの飽和脂肪酸が挙げられる。該有機酸としては、酢酸、クエン酸、コハク酸、ジアセチル酒石酸、乳酸などが挙げられる。   The glyceride derivative is a glyceride derivative in which an organic acid is ester-bonded to the saturated fatty acid monoglyceride. Examples of saturated fatty acids that are constituent fatty acids of the glyceride derivatives include saturated fatty acids such as lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, and serotic acid. Examples of the organic acid include acetic acid, citric acid, succinic acid, diacetyltartaric acid, and lactic acid.

前記グリセリド誘導体の含有量は、練り込み用起泡性水中油型乳化物全体中２〜７重量％が好ましく、２．１〜５．５重量％がより好ましく、３〜４．４重量％が更に好ましい。２重量％未満であると、生地を所定の比重までホイップできなかったり、ホイップ時間が延長されたり、生地安定性に劣る場合がある。７重量％より多いと効果が頭打ちになったり、生地への分散性が悪くなる場合がある。   The content of the glyceride derivative is preferably 2 to 7% by weight, more preferably 2.1 to 5.5% by weight, and more preferably 3 to 4.4% by weight in the entire foamable oil-in-water emulsion for kneading. Further preferred. If it is less than 2% by weight, the dough may not be whipped to a predetermined specific gravity, the whipping time may be extended, or the dough stability may be poor. When the amount is more than 7% by weight, the effect may reach a peak or the dispersibility to the fabric may be deteriorated.

前記ショ糖飽和脂肪酸エステルは、ショ糖の水酸基の一部を飽和脂肪酸でエステル化した乳化剤をいう。前記ショ糖飽和脂肪酸エステルの構成飽和脂肪酸は、例えばラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸、セロチン酸等が挙げられる。また前記ショ糖飽和脂肪酸エステルのＨＬＢは９〜１６であることが好ましい。ＨＬＢが９より小さい又は１６より大きいと、本発明の効果を奏さない場合がある。なお、ＨＬＢの算出方法としては、次式で表されるグリフィン法に従えば良い。   The sucrose saturated fatty acid ester refers to an emulsifier obtained by esterifying a part of hydroxyl groups of sucrose with a saturated fatty acid. Examples of the constituent saturated fatty acid of the sucrose saturated fatty acid ester include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, and serotic acid. Moreover, it is preferable that HLB of the said sucrose saturated fatty acid ester is 9-16. If the HLB is smaller than 9 or larger than 16, the effects of the present invention may not be achieved. In addition, as a calculation method of HLB, what is necessary is just to follow the Griffin method represented by following Formula.

ＨＬＢ値＝２０×Ａ／Ｂ
Ａ：乳化剤の親水基部分の分子量、Ｂ：乳化剤の分子量
前記ショ糖飽和脂肪酸エステルの含有量は、練り込み用起泡性水中油型乳化物全体中３．０〜５．０重量％であることが好ましく、３．０〜４．２重量％がより好ましく、３．１〜４．１重量％が更に好ましく、３．４〜４．０重量％が特に好ましい。３．０重量％未満であると生地を所定の比重までホイップできなかったり、ホイップ時間が延長される場合がある。また５．０重量％より多いと効果が頭打ちになり、コストが高くなりすぎる場合がある。HLB value = 20 × A / B
A: Molecular weight of hydrophilic group part of emulsifier, B: Molecular weight of emulsifier The content of the sucrose saturated fatty acid ester is 3.0 to 5.0% by weight in the whole foamable oil-in-water emulsion for kneading. It is preferably 3.0 to 4.2% by weight, more preferably 3.1 to 4.1% by weight, and particularly preferably 3.4 to 4.0% by weight. If it is less than 3.0% by weight, the dough may not be whipped to a predetermined specific gravity or the whipping time may be extended. On the other hand, if it exceeds 5.0% by weight, the effect reaches its peak and the cost may become too high.

更に、起泡性の観点から、（前記グリセリド誘導体と前記ショ糖飽和脂肪酸エステルの合計含有量）／前記飽和脂肪酸モノグリセリドの含有量（重量比、Ｘ）は０．７〜３．０が好ましく、０．８〜１．６がより好ましく、０．９〜１．２が更に好ましい。０．７未満では起泡性や生地安定性が不十分となる場合があり、３．０より大きいと起泡性や生地安定性が十分に得られない場合がある。   Furthermore, from the viewpoint of foaming properties, (total content of the glyceride derivative and sucrose saturated fatty acid ester) / content of the saturated fatty acid monoglyceride (weight ratio, X) is preferably 0.7 to 3.0, 0.8-1.6 are more preferable and 0.9-1.2 are still more preferable. If it is less than 0.7, foaming properties and fabric stability may be insufficient. If it is more than 3.0, foaming properties and fabric stability may not be sufficiently obtained.

更に、前記グリセリド誘導体の含有量／前記ショ糖飽和脂肪酸エステルの含有量（重量比、Ｙ）は０．５〜１．６が好ましく、０．６〜１．３がより好ましく、０．７〜１．２が更に好ましい。０．５未満や１．６より大きいと起泡性や生地安定性が不十分となる場合がある。   Furthermore, the content of the glyceride derivative / the content of the sucrose saturated fatty acid ester (weight ratio, Y) is preferably 0.5 to 1.6, more preferably 0.6 to 1.3, and 0.7 to 1.2 is more preferable. If it is less than 0.5 or greater than 1.6, foaming properties and fabric stability may be insufficient.

なお本発明において、飽和脂肪酸モノグリセリド、ベヘン酸モノグリセリド、グリセリド誘導体、ショ糖飽和脂肪酸モノグリセリドの含有量は以下のようにして測定することができ、前記重量比は測定値を元に算出することができる。   In the present invention, the content of saturated fatty acid monoglyceride, behenic acid monoglyceride, glyceride derivative, and sucrose saturated fatty acid monoglyceride can be measured as follows, and the weight ratio can be calculated based on the measured value. .

＜分析方法＞
まず、起泡性水中油型乳化物からエタノールを用いて水分を除去した後、クロロホルムを用いて油分を抽出する。抽出した油分にヘキサン／含水メタノールを混合して二相に分離させ、下相に含まれる乳化剤成分を濃縮する。濃縮した乳化剤成分を下記３種類のクロマトグラフィーで分析することにより、各乳化剤の特定と定量を行うことができる。<Analysis method>
First, after removing water from the foamable oil-in-water emulsion using ethanol, the oil is extracted using chloroform. The extracted oil is mixed with hexane / hydrous methanol to separate into two phases, and the emulsifier component contained in the lower phase is concentrated. By analyzing the concentrated emulsifier component by the following three types of chromatography, each emulsifier can be identified and quantified.

＜クロマト分析条件＞
（１）ＧＣ分析条件
装置： Agilent Technologies社製「7890A GC system」
カラム：フロンティア・ラボ(株)製「UA-TRG」
固定相 65% diphenyldimethylpolysiloxane
長さ３０ｍ／内径０．２５ｍｍ／フィルム厚０．１μｍ
検出器：ＦＩＤ温度＝３６０℃
インジェクション温度：３６０℃
オーブン温度：100℃ → 365℃（15℃/min）
サンプル量：試料２０ｍｇをピリジン１ｍｌに溶解した後、ヘキサメチルジシラザン０．５ｍｌおよびトリフルオロ酢酸０．１ｍｌを加えＴＭＳ化し、１μｌ注入する。
（２）ＨＰＬＣ分析条件
装置： Waters社製「Alliance（登録商標） e2695 HPLC system」
カラム：SHODEX KF-801（８ｍｍφ×３００ｍｍＬ）
＋ SHODEX KF-802（８ｍｍφ×３００ｍｍＬ）
カラム温度：４０℃
移動相：ＴＨＦ 流量１．０ｍｌ／ｍｉｎ
検出器：示差屈折率検出器（ＲＩ）
サンプル量：試料２０ｍｇをＴＨＦ１ｍｌに溶解した液を２０μｌ注入する。
（３）ＴＬＣ分析条件
展開溶剤：クロロホルム／メタノール／水＝４０／１０／１（容量比）
プレート：TLC シリカゲル６０Ｆ２５４グラスプレート（５×１０ｃｍ）MERCK
発色剤：チモール液（チモール／濃硫酸／エタノール＝０．５ｇ／５ｍｌ／１００ｍｌ）
サンプル量：試料１〜３０ｍｇをクロロホルム１ｍｌで溶解後、４μｌをスポットし展開する。<Chromatographic analysis conditions>
(1) GC analysis condition equipment: “7890A GC system” manufactured by Agilent Technologies
Column: "UA-TRG" manufactured by Frontier Laboratories
Stationary phase 65% diphenyldimethylpolysiloxane
Length 30m / Inner diameter 0.25mm / Film thickness 0.1μm
Detector: FID temperature = 360 ° C.
Injection temperature: 360 ° C
Oven temperature: 100 ℃ → 365 ℃ (15 ℃ / min)
Sample amount: After 20 mg of sample is dissolved in 1 ml of pyridine, 0.5 ml of hexamethyldisilazane and 0.1 ml of trifluoroacetic acid are added to form TMS, and 1 μl is injected.
(2) HPLC analysis condition apparatus: “Alliance (registered trademark) e2695 HPLC system” manufactured by Waters
Column: SHODEX KF-801 (8mmφ × 300mmL)
+ SHODEX KF-802 (8mmφ × 300mmL)
Column temperature: 40 ° C
Mobile phase: THF flow rate 1.0 ml / min
Detector: Differential refractive index detector (RI)
Sample volume: 20 μl of a solution of 20 mg of sample dissolved in 1 ml of THF is injected.
(3) TLC analysis condition developing solvent: chloroform / methanol / water = 40/10/1 (volume ratio)
Plate: TLC Silica gel 60F254 glass plate (5x10cm) MERCK
Color former: Thymol liquid (thymol / concentrated sulfuric acid / ethanol = 0.5 g / 5 ml / 100 ml)
Sample amount: 1 to 30 mg of sample is dissolved in 1 ml of chloroform, and 4 μl is spotted and developed.

前記糖質は、通常食品に用いられる糖質であればよく、該糖質として例えばショ糖、果糖、ブドウ糖、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等や、ソルビトール、エリスリトール、マルチトール、キシリトール、ラクチトール、マンニトール、還元水飴等の糖アルコールが挙げられる。   The sugar may be any sugar that is usually used in foods. Examples of the sugar include sucrose, fructose, glucose, maltose, lactose, oligosaccharide, and liquid saccharides such as saccharides, corn syrup, etc. And sugar alcohols such as sorbitol, erythritol, maltitol, xylitol, lactitol, mannitol, and reduced starch syrup.

前記糖質の含有量は、練り込み用起泡性水中油型乳化物全体中２４〜４６重量％（固形分含量）であることが好ましく、２６〜３７重量％（固形分含量）がより好ましく、３０〜３６重量％（固形分含量）が更に好ましい。２４重量％より少ないと、起泡力の保持が不十分となる場合があり、４６重量％より多いと、生地への分散性が悪くなる場合がある。但し、前記糖質の内、ソルビトールなどの糖アルコール及びその液糖類は添加物表示が必要であり、更にその摂取量によってはお腹が緩くなる場合があるため、その含有量は少ない程好ましく、全く含まないことがより好ましい。   The content of the saccharide is preferably 24 to 46% by weight (solid content) in the whole foamable oil-in-water emulsion for kneading, more preferably 26 to 37% by weight (solid content). 30 to 36% by weight (solid content) is more preferable. When the amount is less than 24% by weight, the foaming power may not be sufficiently retained, and when the amount is more than 46% by weight, dispersibility in the dough may be deteriorated. However, among the sugars, sugar alcohols such as sorbitol and liquid sugars thereof must be labeled as additives, and depending on the amount of intake, the stomach may become loose, so the content is preferably as low as possible. More preferably it is not included.

前記増粘多糖類は、グリコシド結合によって数十個以上の単糖類が結合しているものをいい、該増粘多糖類としては、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等が挙げられる。生地への分散性が起泡力に影響する観点から、シュドプラスティック粘性をもつものが好ましく、特にキサンタンガムを用いることがより好ましい。   The thickening polysaccharide refers to those in which dozens or more of monosaccharides are bonded by glycosidic bonds. Examples of the thickening polysaccharide include xanthan gum, guar gum, carrageenan, agar, gelatin, tamarind gum, locust bean. Examples thereof include gum, alginic acids, pectin, cellulose and derivatives thereof. From the viewpoint of the dispersibility in the dough affecting foaming power, those having a pseudo plastic viscosity are preferred, and xanthan gum is particularly preferred.

前記増粘多糖類の含有量は、練り込み用起泡性水中油型乳化物全体中０．０４〜０．５重量％が好ましく、０．０４〜０．２５重量％であることがより好ましい。０．０４重量％より少ないと、生地目が細かくなりすぎたり、口こなれが悪くなる場合がある。０．５重量％より多いと、効果が頭打ちになったり、食感がねちゃついたり、釜落ちが生じたりする場合がある。なお、釜落ちとは、焼成後にケーキのボリュームが低下することをいう。   The content of the thickening polysaccharide is preferably 0.04 to 0.5% by weight, more preferably 0.04 to 0.25% by weight in the entire foamable oil-in-water emulsion for kneading. . If it is less than 0.04% by weight, the texture may become too fine or the mouthfeel may be poor. If the amount is more than 0.5% by weight, the effect may reach a peak, the texture may become sticky, or the pot may fall off. In addition, the pot dropping means that the volume of the cake decreases after baking.

本発明の練り込み用起泡性水中油型乳化物は、起泡力を高めることを目的としてリン脂質を含有することが好ましく、特に、縦型ミキサー（バッチ式（Ｂａｔｃｈ ｔｙｐｅ）ミキサー）でホイップする場合には、その起泡力が連続式ミキサーに比べて劣るため、リン脂質を含有することが望ましい。前記リン脂質は、構造中にリン酸エステル部位をもつ乳化性を有する物質をいい、該リン脂質としては例えば、大豆レシチン、ひまわりレシチン、卵黄レシチン等の天然レシチンやその酵素処理物を挙げることができる。   The foamable oil-in-water emulsion for kneading of the present invention preferably contains a phospholipid for the purpose of enhancing foaming power, and in particular, whipped with a vertical mixer (Batch type mixer). In that case, since the foaming power is inferior to that of the continuous mixer, it is desirable to contain a phospholipid. The phospholipid refers to an emulsifying substance having a phosphate ester moiety in the structure. Examples of the phospholipid include natural lecithins such as soybean lecithin, sunflower lecithin, egg yolk lecithin, and enzyme-treated products thereof. it can.

前記リン脂質の純分の含有量は練り込み用起泡性水中油型乳化物全体中０．０６〜０．８重量％であることが好ましく、０．０６〜０．４重量％がより好ましく、０．０６〜０．３重量％が更に好ましい。但し、大豆由来のリン脂質を用いる場合は、独特の風味が目立ち素材の風味を損ねる場合があるため、その含有量を練り込み用起泡性水中油型乳化物全体中０．７重量％以下にすることが好ましい。前記リン脂質の純分の含有量が０．０６重量％未満であると、特に縦型ミキサーでホイップする場合に、生地を所定の比重までホイップできなかったり、ホイップ時間が延長される場合がある。また０．８重量％より多いとケーキ類の風味が悪くなったり、ホイップ時間が延長されたり、効果が頭打ちになる場合がある。   The content of pure phospholipid is preferably 0.06 to 0.8% by weight, more preferably 0.06 to 0.4% by weight in the entire foamable oil-in-water emulsion for kneading. 0.06 to 0.3% by weight is more preferable. However, when using soybean-derived phospholipids, the unique flavor may be conspicuous and may impair the flavor of the material, so the content is 0.7% by weight or less in the total foamable oil-in-water emulsion for kneading It is preferable to make it. When the phospholipid content is less than 0.06% by weight, especially when whipping with a vertical mixer, the dough may not be whipped to a predetermined specific gravity, or the whipping time may be extended. . On the other hand, if it is more than 0.8% by weight, the flavor of the cakes may be deteriorated, the whipping time may be extended, and the effect may reach its peak.

本発明の練り込み用起泡性水中油型乳化物には、起泡力を高めることを目的とし、ソルビタン飽和脂肪酸エステルを含有することが好ましく、特に縦型ミキサーでホイップする場合には、その起泡力が連続式ミキサーに比べて劣るため、ソルビタン飽和脂肪酸エステルを含有することが望ましい。   The foamable oil-in-water emulsion for kneading of the present invention preferably contains a sorbitan saturated fatty acid ester for the purpose of increasing the foaming power, especially when whipping with a vertical mixer. Since foaming power is inferior to a continuous mixer, it is desirable to contain a sorbitan saturated fatty acid ester.

前記ソルビタン飽和脂肪酸エステルは、ソルビトールを脱水したソルビタンと、飽和脂肪酸とをエステル化して作られた乳化性を有する材料である。前記飽和脂肪酸はある程度融点の高い飽和脂肪酸であることが好ましく、具体的には、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸、セロチン酸等が挙げられる。また、前記ソルビタン飽和脂肪酸エステルとして一分子中に飽和脂肪酸が１〜３つエステル結合したモノエステル、ジエステル、トリエステル等が挙げられるが、中でもホイップ時間の短縮や作業性向上の理由からトリエステルが好ましい。   The sorbitan saturated fatty acid ester is an emulsifiable material made by esterifying sorbitan dehydrated sorbitol and saturated fatty acid. The saturated fatty acid is preferably a saturated fatty acid having a somewhat high melting point, and specific examples include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, and serotic acid. Examples of the sorbitan saturated fatty acid ester include monoesters, diesters, triesters and the like in which one to three saturated fatty acids are ester-bonded in one molecule. Among them, a triester is used for shortening the whipping time and improving workability. preferable.

前記ソルビタン飽和脂肪酸エステルの含有量は、練り込み用起泡性水中油型乳化物全体中０．０５〜１．５重量％であることが好ましく、０．１〜０．９重量％がより好ましく、０．３〜０．６重量％が更に好ましい。０．０５重量％未満であると、特に縦型ミキサーでホイップする場合に、生地を所定の比重までホイップできなかったり、ホイップ時間が延長される場合がある。１．５重量％より多いとホイップ時間が延長されたり、生地への分散性が悪くなったり、口こなれや風味が悪くなる場合がある。   The content of the saturated sorbitan fatty acid ester is preferably 0.05 to 1.5% by weight, more preferably 0.1 to 0.9% by weight in the entire foamable oil-in-water emulsion for kneading. 0.3 to 0.6% by weight is more preferable. If it is less than 0.05% by weight, particularly when whipping with a vertical mixer, the dough may not be whipped to a predetermined specific gravity or the whipping time may be extended. If it exceeds 1.5% by weight, the whipping time may be prolonged, the dispersibility in the dough may be deteriorated, and the mouthfeel and flavor may be deteriorated.

なお、本発明の練り込み用起泡性水中油型乳化物には、本発明の効果を妨げない限り、さらに蛋白質、塩類、前記以外の乳化剤、酒精などを含んでいても良い。   The foamable oil-in-water emulsion for kneading of the present invention may further contain proteins, salts, emulsifiers other than those described above, alcohol, etc., as long as the effects of the present invention are not hindered.

前記蛋白質としては、乳蛋白質、大豆蛋白質、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が挙げられ、それらの群より選ばれる少なくとも１種を用いることができる。前記乳蛋白質としては、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）処理して乳糖と乳清ミネラルを除去し、濃縮して粉末化したトータルミルクプロテイン、或いはこれらの乳蛋白質を酵素処理したものが例示できる。大豆蛋白質としては、大豆粉（全脂・脱脂）、大豆蛋白濃縮物、分離大豆蛋白が例示できる。小麦蛋白質としては、グルテン、グリアジン、グルテニンが例示できる。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例示できる。   Examples of the protein include milk protein, soybean protein, wheat protein, blood protein, egg protein, and these enzyme-treated degradation products or acid-treated degradation products, and at least one selected from these groups can be used. As the milk protein, whey protein concentrate (WPC), sodium caseinate, acid casein, skim milk is subjected to ultrafiltration (UF) treatment to remove lactose and whey minerals, and concentrated and powdered. Examples include proteins or those obtained by enzymatic treatment of these milk proteins. Examples of soy protein include soy flour (whole fat / defatted), soy protein concentrate, and separated soy protein. Examples of wheat protein include gluten, gliadin, and glutenin. Examples of blood proteins include plasma proteins, and examples of egg proteins include egg yolk and egg white-derived proteins.

前記塩類としては、例えば塩化ナトリウム、塩化カリウム、塩化カルシウム、炭酸ナトリウム、炭酸水素ナトリム、炭酸カリウム、リン酸ナトリウム、リン酸水素ナトリウム、リン酸カリウム、リン酸水素カリウム、ヘキサンメタリン酸ナトリウム、クエン酸ナトリウム、クエン酸カリウム、クエン酸カルシウム、酒石酸ナトリウム、酒石酸カリウム、酒石酸水素ナトリム、酒石酸水素カリウム、乳酸ナトリウム、乳酸カリウム、リンゴ酸ナトリム、リンゴ酸カリウム、コハク酸ナトリウム、コハク酸カリウム、ソルビン酸カリウム、ステアリン酸カルシウム等が挙げられる。   Examples of the salts include sodium chloride, potassium chloride, calcium chloride, sodium carbonate, sodium hydrogen carbonate, potassium carbonate, sodium phosphate, sodium hydrogen phosphate, potassium phosphate, potassium hydrogen phosphate, sodium hexanemetaphosphate, citric acid. Sodium, potassium citrate, calcium citrate, sodium tartrate, potassium tartrate, sodium hydrogen tartrate, potassium hydrogen tartrate, sodium lactate, potassium lactate, sodium malate, potassium malate, sodium succinate, potassium succinate, potassium sorbate, Examples include calcium stearate.

本発明の練り込み用起泡性水中油型乳化物の製造方法を以下に例示する。水溶性の原料であるショ糖飽和脂肪酸エステル、糖質、及び増粘多糖類を水に溶解させて、これらを含有する水相部を調製する。溶解させる時の水相部の温度は６５〜７５℃程度が好ましい。別途、油溶性の原料である飽和脂肪酸モノグリセリド、及び前記グリセリド誘導体を食用油脂に溶解させて、これらを含有する油相部を調製する。溶解させる時の油相部の温度は７５〜８５℃程度が好ましい。この際、乳化剤成分は完全に溶解するならば、油相部、水相部のどちらに含まれていてもよい。   The production method of the foamable oil-in-water emulsion for kneading of the present invention is exemplified below. A water phase part containing these is prepared by dissolving sucrose saturated fatty acid ester, saccharide, and thickening polysaccharide, which are water-soluble raw materials, in water. The temperature of the aqueous phase at the time of dissolution is preferably about 65 to 75 ° C. Separately, a saturated fatty acid monoglyceride that is an oil-soluble raw material and the glyceride derivative are dissolved in an edible oil and fat, and an oil phase part containing these is prepared. As for the temperature of the oil phase part at the time of making it melt | dissolve, about 75-85 degreeC is preferable. At this time, the emulsifier component may be contained in either the oil phase part or the water phase part as long as it completely dissolves.

次いで、調製された水相部と油相部を混合し、撹拌して乳化を行い、４８〜５８℃で撹拌を停止して、乳化物を得る。特に限定されないが、具体例として、撹拌している水相部に、油相部を徐々に添加して乳化を開始し、必要に応じてホモミキサー等で撹拌を行って乳化状態を更に均質化して、撹拌を停止することで乳化工程を終了する。得られた乳化物を、最終製品（練り込み用起泡性水中油型乳化物）の温度が０〜５０℃になるまで冷却することで、好適に、練り込み用起泡性水中油型乳化物が得られる。最終製品の温度が、０℃未満になったり５０℃を超えると、起泡力が損なわれる場合がある。   Next, the prepared water phase part and oil phase part are mixed and stirred to emulsify, and stirring is stopped at 48 to 58 ° C. to obtain an emulsion. Although not particularly limited, as a specific example, the oil phase portion is gradually added to the stirring water phase portion to start emulsification, and if necessary, the emulsified state is further homogenized by stirring with a homomixer or the like. Then, the emulsification step is completed by stopping the stirring. The obtained emulsion is cooled until the temperature of the final product (foaming oil-in-water emulsion for kneading) is 0 to 50 ° C., so that the foaming oil-in-water emulsification for kneading is suitably performed. Things are obtained. When the temperature of the final product is less than 0 ° C. or exceeds 50 ° C., foaming power may be impaired.

前記乳化工程で撹拌を停止する際の乳化物の温度は、４８〜５８℃が好ましく、４９〜５７℃がより好ましく、５０〜５６℃が更に好ましい。該温度が４８℃より低い場合や５８℃より高い場合には起泡力が十分に得られない場合がある。   48-58 degreeC is preferable, as for the temperature of the emulsion at the time of stopping stirring in the said emulsification process, 49-57 degreeC is more preferable, and 50-56 degreeC is still more preferable. When the temperature is lower than 48 ° C or higher than 58 ° C, the foaming power may not be sufficiently obtained.

水相部と油相部を混合し、撹拌により乳化を実施している最中において、形成中の乳化物を徐々に冷却することが好ましい。この乳化中（乳化開始から撹拌停止まで）の冷却速度は、５℃／分以下が好ましく、２℃／分以下がより好ましく、１℃／分以下が更に好ましい。該冷却速度が５℃／分より大きいと起泡力が著しく低下する場合がある。この冷却の結果、得られる乳化物の温度を上述のように４８〜５８℃とすることが好ましい。   While the water phase part and the oil phase part are mixed and emulsified by stirring, it is preferable to gradually cool the emulsion being formed. The cooling rate during this emulsification (from emulsification start to stirring stop) is preferably 5 ° C./min or less, more preferably 2 ° C./min or less, and further preferably 1 ° C./min or less. If the cooling rate is higher than 5 ° C./min, the foaming power may be significantly reduced. As a result of this cooling, the temperature of the resulting emulsion is preferably 48 to 58 ° C. as described above.

また、乳化工程により得られた乳化物を冷却して最終製品の温度を０〜５０℃とする際の冷却速度は、１℃／分以下が好ましく、０．６℃／分以下がより好ましく、０．２℃／分以下が更に好ましい。冷却速度が１℃／分を超えると、起泡力が著しく低下したり、生地目が小さくなり口こなれが悪化する場合がある。この冷却の結果、得られる最終製品の温度を上述のように０〜５０℃とすることが好ましい。   Moreover, the cooling rate when the emulsion obtained in the emulsification step is cooled to bring the temperature of the final product to 0 to 50 ° C. is preferably 1 ° C./min or less, more preferably 0.6 ° C./min or less, 0.2 ° C./min or less is more preferable. When the cooling rate exceeds 1 ° C./min, the foaming power may be remarkably reduced, or the texture may be reduced and mouthfeel may be worsened. As a result of this cooling, the temperature of the final product obtained is preferably 0 to 50 ° C. as described above.

本発明の練り込み用水中油型乳化物を保管する際の温度については、０〜５０℃が好ましい。保管温度が最終製品の温度以上になる場合は問題ないが、保管温度が最終製品の温度未満になる場合は、保管中に製品温度が１℃／分よりも速い速度で降温しないようにすることが好ましい。保管温度が、０℃未満になったり５０℃を超えると、起泡力が損なわれる場合がある。   About the temperature at the time of storing the oil-in-water emulsion for kneading | mixing of this invention, 0-50 degreeC is preferable. There is no problem if the storage temperature is higher than the temperature of the final product, but if the storage temperature is lower than the temperature of the final product, the product temperature should not be lowered at a rate faster than 1 ° C / min during storage. Is preferred. If the storage temperature is less than 0 ° C. or exceeds 50 ° C., the foaming power may be impaired.

本発明の練り込み用起泡性水中油型乳化物は、ケーキ類に用いる穀物粉１００重量部に対して２〜１５重量部を混合することが好ましく、得られた混合物をホイップさせて、生地を得た後、該生地を加熱調理（焼成）することでケーキ類が得られる。２重量部より少ないと生地を起泡する力が不足し所定の比重までホイップできなかったり、ホイップ時間が延長される場合があり、１５重量部より多いとケーキ類の歯切れや口こなれが悪くなったり、乳化剤の異味が感じられ、素材の良好な風味を妨げたりする場合がある。   The foamable oil-in-water emulsion for kneading of the present invention is preferably mixed in an amount of 2 to 15 parts by weight with respect to 100 parts by weight of cereal flour used for cakes, and the resulting mixture is whipped to make dough After obtaining the cake, the dough is cooked (baked) to obtain cakes. If it is less than 2 parts by weight, the force to foam the dough will be insufficient and may not be whipped up to the specified specific gravity or the whipping time may be extended. Or the taste of emulsifier may be felt, which may hinder the good flavor of the material.

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.

＜６５℃における水相部の粘度＞
実施例及び比較例の水相部原料を撹拌しながら完全に溶解して水相部を得、これを６５℃で１０分保持した後の当該水相部の粘度を測定した。Ｂ型粘度計（ＢＨ型、東機産業（株）製）を用いて、Ｎｏ．１〜３のローターから粘性と適合するローターを適宜選択し、当該ローターを１０ｒｐｍで１０秒間回転させたときの数値を読み取り、この数値に換算乗数を乗じて得られた結果を、水相部の粘度（単位：Ｐａ・ｓ）とした。<Viscosity of aqueous phase at 65 ° C>
The aqueous phase raw materials of the examples and comparative examples were completely dissolved with stirring to obtain an aqueous phase portion, and the viscosity of the aqueous phase portion after holding it at 65 ° C. for 10 minutes was measured. Using a B-type viscometer (BH type, manufactured by Toki Sangyo Co., Ltd.), No. From 1 to 3 rotors, select a rotor that is compatible with the viscosity, read the value when the rotor is rotated at 10 rpm for 10 seconds, and multiply this value by the conversion multiplier to obtain the result of the water phase It was set as the viscosity (unit: Pa · s).

＜連続ミキサーによるスポンジケーキの作製法＞
表１に示す配合に従い、調整糖、液全卵、水、ナタネ油、実施例及び比較例で得られた練り込み用起泡性水中油型乳化物をミキサーボウルに投入し、縦型ミキサー（関東混合機工業（株）製「型番：ＭＰＩ−３０Ｍ」）にワイヤーホイッパーを取り付け、低速で３０秒間撹拌・混合した後、一旦ホイップを停止し、薄力粉、ベーキングパウダーを投入し再び低速でホイップを再開して３０秒間撹拌・混合した。その後、さらに中速で混合し、比重が０．９６ｇ／ｃｍ^３に達するまでホイップしてスポンジケーキ用生地を得た。この生地を連続式モンドミキサー（モンドミックス社製「型番：ミニモンドＡ−０５」）のホッパーに全量流し入れた後、流量１２ｋｇ／ｈｒ、０．３ＭＰａの加圧条件下で、窒素ガスを注入しながら５００回転させたミキシングヘッドを通過させて、注入する窒素量を調整することで比重０．４８ｇ／ｃｍ^３のスポンジ生地を得た。得られたスポンジ生地を６号缶に２５０ｇ流し込み、上火１９０℃、下火１６０℃の固定窯で２７分間焼成しスポンジケーキを作製した。得られたスポンジケーキは、室温で１時間放置して粗熱をとった後、ビニール袋に入れて封をし、２０℃に温調された部屋に２４時間静置して評価に供した。<Method for preparing sponge cake with continuous mixer>
In accordance with the formulation shown in Table 1, the adjusted sugar, liquid whole egg, water, rapeseed oil, the foamable oil-in-water emulsion for kneading obtained in the examples and comparative examples were put into a mixer bowl, and a vertical mixer ( After attaching a wire whipper to Kanto Blender Kogyo Co., Ltd. (model number: MPI-30M) and stirring and mixing at low speed for 30 seconds, stop whipping once, add thin flour and baking powder, and whipping again at low speed The mixture was restarted and stirred and mixed for 30 seconds. Thereafter, the mixture was further mixed at medium speed and whipped until the specific gravity reached 0.96 g / cm ³ to obtain a dough for sponge cake. The entire amount of this dough was poured into the hopper of a continuous Mondo mixer ("Model: Minimond A-05" manufactured by Mondomix), and then nitrogen gas was injected under a pressure of 12 kg / hr and 0.3 MPa. A sponge fabric having a specific gravity of 0.48 g / cm ³ was obtained by passing through a mixing head rotated 500 times and adjusting the amount of nitrogen to be injected. 250 g of the obtained sponge dough was poured into a No. 6 can and baked for 27 minutes in a fixed kiln at 190 ° C. on the upper flame and 160 ° C. on the lower flame to produce a sponge cake. The obtained sponge cake was allowed to stand at room temperature for 1 hour to obtain a rough heat, then put in a plastic bag, sealed, and left in a room adjusted to 20 ° C. for 24 hours for evaluation.

＜縦型ミキサーによるスポンジケーキの作製法＞
表１に示す配合に従い、調整糖、液全卵、水、ナタネ油、実施例及び比較例で得られた練り込み用起泡性水中油型乳化物をミキサーボウルに投入し、縦型ミキサー（関東混合機工業（株）製「型番：ＭＰＩ−３０Ｍ」）にワイヤーホイッパーを取り付け、低速で３０秒間撹拌・混合した後、一旦ホイップを停止し、薄力粉、ベーキングパウダーを投入し再び低速でホイップを再開して３０秒間撹拌・混合した。その後、さらに中速で混合し、比重０．４８ｇ／ｃｍ^３のスポンジ生地を得た。得られた生地を６号缶に２５０ｇ流し込み、上火１９０℃、下火１６０℃の固定窯で２７分間焼成しスポンジケーキを作製した。得られたスポンジケーキは、室温で１時間放置して粗熱をとった後、ビニール袋に入れて封をし、２０℃に温調された部屋に２４時間静置して評価に供した。<Production method of sponge cake with vertical mixer>
In accordance with the formulation shown in Table 1, the adjusted sugar, liquid whole egg, water, rapeseed oil, the foamable oil-in-water emulsion for kneading obtained in the examples and comparative examples were put into a mixer bowl, and a vertical mixer ( After attaching a wire whipper to Kanto Blender Kogyo Co., Ltd. (model number: MPI-30M) and stirring and mixing at low speed for 30 seconds, stop whipping once, add thin flour and baking powder, and whipping again at low speed The mixture was restarted and stirred and mixed for 30 seconds. Thereafter, the mixture was further mixed at a medium speed to obtain a sponge fabric having a specific gravity of 0.48 g / cm ³ . 250 g of the obtained dough was poured into a No. 6 can and baked for 27 minutes in a fixed kiln having an upper fire of 190 ° C. and a lower fire of 160 ° C. to prepare a sponge cake. The obtained sponge cake was allowed to stand at room temperature for 1 hour to obtain a rough heat, then put in a plastic bag, sealed, and left in a room adjusted to 20 ° C. for 24 hours for evaluation.

＜生地作製時のホイップ時間＞
実施例及び比較例における連続ミキサーによるスポンジケーキの作製においては、低速での混合を開始してから、中速で混合し、比重０．９６ｇ／ｃｍ^３に到達するまでにホイップに要した撹拌時間（単位：秒）をホイップ時間とした。前記ホイップ時間は短いほうが、起泡性が高いことを意味し、具体的には１１０秒以下が好ましく、９０秒以下がより好ましい以下の評価基準に従って評価した。<Whipping time during fabric preparation>
In the production of sponge cake by the continuous mixer in Examples and Comparative Examples, the stirring time required for whipping from the start of mixing at low speed to mixing at medium speed until reaching a specific gravity of 0.96 g / cm ³ (Unit: seconds) was defined as the whipping time. The shorter the whipping time, the higher the foaming property. Specifically, 110 seconds or shorter is preferable, and 90 seconds or shorter is more preferable.

実施例及び比較例における縦型ミキサーによるスポンジケーキの作製においては、低速での混合を開始してから、中速で混合し、比重０．４８ｇ／ｃｍ^３に到達するまでにホイップに要した撹拌時間（単位：秒）をホイップ時間とした。前記ホイップ時間は、３００秒以下が好ましく、２７０秒以下がより好ましく、２４０秒以下が更に好ましく、２４０秒以下が特に好ましい。In the production of sponge cake by the vertical mixer in the examples and comparative examples, the stirring required for whipping from the start of mixing at low speed to mixing at medium speed until reaching a specific gravity of 0.48 g / cm ³ Time (unit: second) was defined as the whipping time. The whipping time is preferably 300 seconds or shorter, more preferably 270 seconds or shorter, further preferably 240 seconds or shorter, and particularly preferably 240 seconds or shorter.

＜生地への分散性＞
実施例及び比較例のスポンジケーキの作製において、低速での混合を開始してから、中速で混合し、比重０．９６ｇ／ｃｍ^３に到達するまでの乳化物の生地への分散性を以下の評価基準に従って評価した。<Dispersibility to dough>
In the preparation of the sponge cakes of Examples and Comparative Examples, the dispersibility of the emulsion in the dough from the start of mixing at low speed until mixing at medium speed and reaching a specific gravity of 0.96 g / cm ³ is as follows: Evaluation was performed according to the evaluation criteria.

５点：生地への分散性が非常に良く、生地の生産性が極めて良い。   5 points: Dispersibility to the fabric is very good, and the productivity of the fabric is very good.

４点：生地への分散性が良く、生地の生産性が良い。   4 points: Good dispersibility in dough and good dough productivity.

３点：生地への分散性が良くはないが、生地の生産性が問題ないレベルである。   3 points: Dispersibility in the dough is not good, but the productivity of the dough is at a level where there is no problem.

２点：生地への分散性がやや悪く、生地の生産性がやや悪い。   2 points: Dispersibility to the fabric is slightly poor, and the productivity of the fabric is slightly poor.

１点：生地への分散性が非常に悪く、生地の生産性が悪い。   1 point: Dispersibility to the fabric is very poor, and the productivity of the fabric is poor.

＜スポンジ生地の粘度測定（生地安定性評価）＞
生地安定性の指標として、実施例及び比較例で作製したスポンジ生地の粘度を測定した。具体的には、Ｂ型粘度計（ＢＨ型、東機産業（株）製）を用いて、Ｎｏ．６ローターを１０ｒｐｍで１０秒間回転させたときの数値を読み取り、この数値に換算乗数を乗じて得られた結果を、スポンジ生地の粘度（単位：Ｐａ・ｓ）とした。スポンジ生地の粘度が３０．０Ｐａ・ｓ以上であれば、スポンジ生地の気泡の安定性が良く生地に気泡が十分に抱き込まれており生地から気泡が抜けにくく、生地安定性が高いといえる。<Measurement of viscosity of sponge fabric (evaluation of fabric stability)>
As an index of dough stability, the viscosity of the sponge dough prepared in the examples and comparative examples was measured. Specifically, using a B-type viscometer (BH type, manufactured by Toki Sangyo Co., Ltd.), No. A value obtained by rotating 6 rotors at 10 rpm for 10 seconds was read, and the result obtained by multiplying this value by a conversion multiplier was taken as the viscosity (unit: Pa · s) of the sponge fabric. If the sponge fabric has a viscosity of 30.0 Pa · s or more, it can be said that the foam stability of the sponge fabric is good and the bubbles are sufficiently embraced in the fabric, so that the bubbles are not easily removed from the fabric and the fabric stability is high.

＜スポンジケーキの外観評価・生地安定性評価＞
実施例及び比較例で作製したスポンジケーキの外観に関し、以下で記載するように、スポンジケーキ断面の生地目及び表面の状態について各々評価した。生地焼成中におけるスポンジ生地の生地安定性が良い程、スポンジケーキの生地目がつぶれにくく、焼成中に抜けた気泡による表面の凹凸や色むらが生じにくい。よって、スポンジケーキの生地目が大きく、表面の凹凸や色むらが少ないほど、生地安定性が高いといえる。<Evaluation of sponge cake appearance and dough stability>
Regarding the appearance of the sponge cakes produced in the examples and comparative examples, as described below, the texture of the sponge cake cross section and the state of the surface were evaluated. The better the dough stability of the sponge dough during baking the dough, the more difficult it is to crush the sponge cake, and the unevenness and uneven color of the surface due to the bubbles that are lost during baking are less likely to occur. Therefore, it can be said that the larger the dough of the sponge cake and the less the surface irregularities and the uneven color, the higher the dough stability.

（スポンジケーキの生地目）
実施例及び比較例で作製したスポンジケーキを縦１ｃｍ厚にスライスし、その断面をデジタルマイクロスコープ（キーエンス社製「ＶＨＸ−２０００」）で観察した。マイクロスコープ上のメジャーにより生地目のサイズ（単位：μｍ）を測定の上、平均サイズを算出し、以下の評価基準に従って評価した。(Fabric cake dough eyes)
Sponge cakes produced in Examples and Comparative Examples were sliced to a thickness of 1 cm, and the cross section was observed with a digital microscope (“VHX-2000” manufactured by Keyence Corporation). The size (unit: μm) of the fabric was measured with a measure on a microscope, the average size was calculated, and evaluated according to the following evaluation criteria.

５点：１０００μｍ以上
４点：７００μｍ以上で１０００μｍ未満
３点：４００μｍ以上で７００μｍ未満
２点：１００μｍ以上で４００μｍ未満
１点：１００μｍ未満
（スポンジケーキの表面）
実施例及び比較例で作製したスポンジケーキの表面を観察し、以下の評価基準に従って評価した。5 points: 1000 μm or more 4 points: 700 μm or more and less than 1000 μm 3 points: 400 μm or more and less than 700 μm 2 points: 100 μm or more and less than 400 μm 1 point: less than 100 μm (Sponge cake surface)
The surface of the sponge cake prepared in Examples and Comparative Examples was observed and evaluated according to the following evaluation criteria.

５点：色むらや凹凸がなく、表面の状態が非常に好ましい。   5 points: There is no uneven color and unevenness, and the surface state is very preferable.

４点：色むらや凹凸がほとんどなく、表面の状態が好ましい。   4 points: There is almost no uneven color or unevenness, and the surface state is preferable.

３点：色むらや凹凸がややあるが、表面の状態に問題はない。   3 points: There are some color unevenness and unevenness, but there is no problem in the surface condition.

２点：色むらや凹凸がやや目立ち、表面の状態が悪い。   2 points: Color unevenness and unevenness are slightly conspicuous, and the surface condition is poor.

１点：色むらや凹凸が目立ち、表面の状態が非常に悪い。   1 point: Color unevenness and unevenness are conspicuous, and the surface condition is very bad.

＜スポンジケーキの比容積測定＞
実施例及び比較例で作製したスポンジケーキの比容積を以下のようにして求めた。レーザー体積計（（株）アステックス製「ＷｉｎＶＭ２０００」）を用いて測定したスポンジケーキの体積（単位：ｃｍ^３）を、スポンジケーキの重量（単位：ｇ）で除してスポンジケーキの比容積（ｃｍ^３／ｇ）を計算した。上記スポンジケーキの比容積が４．５ｃｍ^３／ｇ以上であればスポンジケーキの比容積としては大きく、好ましいといえる。<Specific volume measurement of sponge cake>
The specific volume of the sponge cake produced in the examples and comparative examples was determined as follows. The volume of the sponge cake (unit: cm ³ ) measured using a laser volume meter (“WinVM2000” manufactured by Astex Co., Ltd.) is divided by the weight of the sponge cake (unit: g) (specific volume of the sponge cake ( cm ³ / g) was calculated. If the specific volume of the sponge cake is 4.5 cm ³ / g or more, the specific volume of the sponge cake is large and preferable.

＜スポンジケーキの官能評価＞
実施例及び比較例で作製したスポンジケーキを２０℃に温調された部屋で２４時間保管した後、熟練した１０人のパネラーに食べてもらい、歯切れ、口こなれ、風味の観点で各々評価し、その評価点の平均値を評価値とした。その際の評価基準は以下の通りであった。<Sensory evaluation of sponge cake>
After storing the sponge cakes prepared in Examples and Comparative Examples for 24 hours in a room temperature-controlled at 20 ° C., they were eaten by 10 experienced panelists, and evaluated each in terms of crispness, mouthfeel, and flavor, The average value of the evaluation points was taken as the evaluation value. The evaluation criteria at that time were as follows.

（歯切れ）
５点：非常に歯切れが良い。(Crisp)
5 points: Very crisp.

４点：やや歯切れが良い。   4 points: Slightly crisp.

３点：普通である。   3 points: normal.

２点：やや歯切れが悪い。   2 points: Slightly crisp.

１点：非常に歯切れが悪い。   1 point: Very crisp.

（口こなれ）
５点：口中でだんごにならず、非常に口こなれがよい。(Mouthful)
5 points: Do not dull in the mouth, very good mouth.

４点：口中でほとんどだんごにならず、口こなれがよい。   4 points: Almost no bun in the mouth, good to speak.

３点：普通である。   3 points: normal.

２点：口中でややだんごになり、やや口こなれが悪い。   2 points: Slightly dull in the mouth, slightly uncomfortable.

１点：口中でだんごになり、非常に口こなれが悪い。   1 point: It becomes dull in the mouth, and it is very bad.

（風味）
５点：乳化剤の苦味や嫌味を全く感じず、素材の風味が存分に感じられ、非常に美味しい。(Flavor)
5 points: The emulsifier does not feel the bitterness or dislike of the emulsifier at all, the flavor of the material is fully felt, and it is very delicious.

４点：乳化剤の苦味や嫌味をほとんど感じず、素材の風味がよく感じられ、美味しい。   4 points: The emulsifier does not feel the bitterness or dislike of the emulsifier, the flavor of the material is felt well, and it is delicious.

３点：乳化剤の苦味や嫌味をやや感じるが、素材の風味の妨げとなるほどではなく、問題はない。   3 points: The emulsifier's bitterness and disgusting feeling is somewhat felt, but it does not hinder the flavor of the material and there is no problem.

２点：乳化剤の苦味や嫌味を感じ、素材の風味の妨げとなり、やや美味しさに欠ける。   2 points: Feels the bitterness and dislike of the emulsifier, hinders the flavor of the material and slightly lacks taste.

１点：乳化剤の苦味や嫌味を強く感じ、素材の風味の妨げとなり、美味しくない。   1 point: The emulsifier's bitterness and dislike is strongly felt, the flavor of the material is hindered, and it is not delicious.

＜総合評価＞
前記各々の評価結果を総合し、以下の評価基準に従い練り込み用起泡性水中油型乳化物の総合評価値とした。<Comprehensive evaluation>
The above evaluation results were combined to obtain a comprehensive evaluation value of the foamable oil-in-water emulsion for kneading according to the following evaluation criteria.

Ａ：起泡性、分散性、生地安定性、比容積、外観、食感、風味の何れも好ましく、起泡性水中油型乳化物として非常に優れている。   A: Any of foamability, dispersibility, dough stability, specific volume, appearance, texture, and flavor are preferable, and it is very excellent as a foamable oil-in-water emulsion.

Ｂ：起泡性、分散性、生地安定性、外観、食感、風味の何れも比較的好ましく、起泡性水中油型乳化物として優れている。   B: All of foamability, dispersibility, dough stability, appearance, texture, and flavor are relatively preferable, and are excellent as a foamable oil-in-water emulsion.

Ｃ：起泡性、分散性、生地安定性、比容積、外観、食感、風味の何れも許容できる範囲であり、起泡性水中油型乳化物として問題はない。   C: The foamability, dispersibility, dough stability, specific volume, appearance, texture, and flavor are all acceptable, and there is no problem as a foamable oil-in-water emulsion.

Ｄ：起泡性、分散性、生地安定性、比容積、外観、食感、風味の少なくとも何れかがやや劣り、起泡性水中油型乳化物として問題がある。   D: At least one of foamability, dispersibility, dough stability, specific volume, appearance, texture, and flavor is slightly inferior, and there is a problem as a foamable oil-in-water emulsion.

Ｅ：起泡性、分散性、生地安定性、比容積、外観、食感、風味の少なくとも何れかが劣り、起泡性水中油型乳化物として非常に問題がある。   E: At least one of foamability, dispersibility, dough stability, specific volume, appearance, texture, and flavor is inferior, and there is a very problem as a foamable oil-in-water emulsion.

＜実施例及び比較例で使用した原料＞
１）日清製粉（株）製「バイオレット」
２）（株）アイコク製「ベーキングパウダー赤印」
３）UENO FINE CHEMICALS INDUSTRY（THAILAND），LTD製「ＮＳＳ−１７」
４）キユーピータマゴ（株）製「液全卵（殺菌）」
５）（株）カネカ製「精製ナタネ油」
６）理研ビタミン（株）製「エマルジーＭＳ」（ベヘン酸モノグリセリド：０重量％、ステアリン酸モノグリセリド：６４．３重量％、他の飽和脂肪酸モノグリセリド：３０.０重量％、不飽和脂肪酸モノグリセリド：０．７重量％）
７）理研ビタミン（株）製「ポエムＢ−１００」（ベヘン酸モノグリセリド：６８．８重量％、他の飽和脂肪酸モノグリセリド：２０．３重量％、不飽和脂肪酸モノグリセリド０．５重量％）
８）ＤＡＮＩＳＣＯ Ａ/Ｓ社製「クエン酸モノグリセリド」（構成脂肪酸：ステアリン酸）
９）ＡＤＭ社製「Ｙｅｌｋｉｎ ＴＳ」（リン脂質含量：６２％）
１０）理研ビタミン（株）製「ポエムＳ−６５Ｖ」（構成脂肪酸：ステアリン酸）
１１）大日本住友製薬（株）製「Ｋ−ＯＢ」
１２）三菱化学フーズ（株）製「Ｓ−１１７０」（構成脂肪酸：ステアリン酸）
１３）三和澱粉工業（株）製「オリゴトース」（糖質含量：７２．５％、水分含量：２７．５％）
１４）フジ日本精糖（株）製「上白糖ＦＮＳ」（糖質含量：９９．２％、水分含量：０．８％）
１５）信和アルコール産業（株）製「シュンコールＢ」（水分含量：４９％）
１６）ＡＤＭ社製「クエン酸三ナトリウム」
１７）三菱化学フーズ（株）製「Ｓ−５７０」（構成脂肪酸：ステアリン酸）
１８）三菱化学フーズ（株）製「Ｓ−９７０」（構成脂肪酸：ステアリン酸）
１９）三菱化学フーズ（株）製「Ｓ−１６７０」（構成脂肪酸：ステアリン酸）
２０）第一製薬工業（株）製「ＤＫエステルＳＳ」（構成脂肪酸：ステアリン酸）
２１）理研ビタミン（株）製「リケマールＰＢ−１００」（構成脂肪酸：ベヘン酸）
２２）阪本薬品工業（株）製「ＳＹグリスターＭＳ−５Ｓ」（構成脂肪酸：ステアリン酸）
（実施例１）
表２に示す配合に従い、油相用原料を混合してから８５℃で完全に溶解させて油相部とした。また、水相用原料を混合、加温し６５℃で完全に溶解させて水相部とした。該水相部を撹拌しながらそこへ前記油相部を投入して水中油型エマルジョンを調製した。このエマルジョンをホモミキサー（プライミクス（株）製「型番：Ｔ．Ｋ．ホモミキサー」）で乳化状態を更に均質化しながら、１℃／分以下の冷却速度で５０℃まで冷却した後、撹拌を停止し、乳化を終了した。その後、最大冷却速度が０．１℃／分以下の条件で５０℃から２０℃まで冷却し、練り込み用起泡性水中油型乳化物を得、その後２０℃で保管した。前記練り込み用起泡性水中油型乳化物を用いて、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表２に示した。<Raw materials used in Examples and Comparative Examples>
1) Nisshin Flour Milling “Violet”
2) "Baking powder red mark" made by Aikoku Co., Ltd.
3) UENO FINE CHEMICALS INDUSTRY (THAILAND), LTD “NSS-17”
4) “Liquid whole egg (sterilized)” manufactured by QP Corporation
5) “Refined rapeseed oil” manufactured by Kaneka Corporation
6) “Emulsy MS” manufactured by Riken Vitamin Co., Ltd. (behenic acid monoglyceride: 0% by weight, stearic acid monoglyceride: 64.3% by weight, other saturated fatty acid monoglycerides: 30.0% by weight, unsaturated fatty acid monoglyceride: 0.0. 7% by weight)
7) “Poem B-100” manufactured by Riken Vitamin Co., Ltd. (behenic acid monoglyceride: 68.8% by weight, other saturated fatty acid monoglycerides: 20.3% by weight, unsaturated fatty acid monoglyceride 0.5% by weight)
8) “Citric acid monoglyceride” manufactured by DANISCO A / S (constituent fatty acid: stearic acid)
9) “Yelkin TS” manufactured by ADM (phospholipid content: 62%)
10) “Poem S-65V” manufactured by Riken Vitamin Co., Ltd. (constituent fatty acid: stearic acid)
11) “K-OB” manufactured by Sumitomo Dainippon Pharma Co., Ltd.
12) “S-1170” manufactured by Mitsubishi Chemical Foods Corporation (constituent fatty acid: stearic acid)
13) “Oligose” manufactured by Sanwa Starch Co., Ltd. (sugar content: 72.5%, water content: 27.5%)
14) “Kami Shirasu FNS” manufactured by Fuji Nippon Seika Co., Ltd. (sugar content: 99.2%, water content: 0.8%)
15) “Sungkor B” manufactured by Shinwa Alcohol Industry Co., Ltd. (water content: 49%)
16) "Trisodium citrate" manufactured by ADM
17) “S-570” manufactured by Mitsubishi Chemical Foods Corporation (constituent fatty acid: stearic acid)
18) "S-970" manufactured by Mitsubishi Chemical Foods Corporation (constituent fatty acid: stearic acid)
19) “S-1670” manufactured by Mitsubishi Chemical Foods Corporation (constituent fatty acid: stearic acid)
20) "DK Ester SS" manufactured by Daiichi Pharmaceutical Co., Ltd. (constituent fatty acid: stearic acid)
21) “Rikemar PB-100” manufactured by Riken Vitamin Co., Ltd. (constituent fatty acid: behenic acid)
22) “SY Glister MS-5S” manufactured by Sakamoto Pharmaceutical Co., Ltd. (constituting fatty acid: stearic acid)
(Example 1)
According to the formulation shown in Table 2, the oil phase raw materials were mixed and then completely dissolved at 85 ° C. to obtain an oil phase part. Moreover, the water phase raw material was mixed and heated, and completely dissolved at 65 ° C. to obtain an aqueous phase part. The oil phase portion was charged into the water phase portion while stirring to prepare an oil-in-water emulsion. The emulsion was cooled to 50 ° C. at a cooling rate of 1 ° C./min or less while further homogenizing the emulsified state with a homomixer (“Model: TK Homo Mixer” manufactured by Primix Co., Ltd.), and then the stirring was stopped. And the emulsification was completed. Thereafter, the mixture was cooled from 50 ° C. to 20 ° C. at a maximum cooling rate of 0.1 ° C./min or less to obtain a foamable oil-in-water emulsion for kneading, and then stored at 20 ° C. Using the foamable oil-in-water emulsion for kneading, a sponge cake was prepared according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 2.

（実施例２〜４、比較例１〜２）
表２に示す配合に従い、ベヘン酸モノグリセリドの配合量を変更し、オリゴトースと水で全体量を調整した以外は、実施例１と同様にして、練り込み用起泡性水中油型乳化物を得た。(Examples 2-4, Comparative Examples 1-2)
In accordance with the formulation shown in Table 2, the foaming oil-in-water emulsion for kneading was obtained in the same manner as in Example 1 except that the amount of behenic monoglyceride was changed and the total amount was adjusted with oligotose and water. It was.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表２に示した。   Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 2.

（実施例５〜７、比較例３〜４）
表２に示す配合に従い、ステアリン酸モノグリセリドを油相部に添加し、ベヘン酸モノグリセリドの配合量を変更した以外は、実施例１と同様にして、練り込み用起泡性水中油型乳化物を得た。なお、比較例４の練り込み用起泡性水中油型乳化物は、特開平５−７６２７０号公報に準拠したものである。(Examples 5-7, Comparative Examples 3-4)
In accordance with the composition shown in Table 2, stearic acid monoglyceride was added to the oil phase part, and the foamable oil-in-water emulsion for kneading was prepared in the same manner as in Example 1 except that the amount of behenic acid monoglyceride was changed. Obtained. In addition, the foamable oil-in-water emulsion for kneading of Comparative Example 4 is based on JP-A-5-76270.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表２に示した。   Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 2.

表２の評価結果より、次のことがわかった。練り込み用起泡性水中油型乳化物中の飽和脂肪酸モノグリセリドの含有量が７．７重量％である実施例１の乳化物は、生地安定性が非常に良好で、得られたケーキは比容積が大きく、外観、食感および風味の評価が非常に良好であり、乳化物として非常に優れたものであった。飽和脂肪酸モノグリセリドの含有量が９．８および４．５重量％である実施例２及び３の練り込み用起泡性水中油型乳化物は、実施例１に比べやや劣るものの、各評価結果は良好であり、乳化物として優れたものであり、２．７重量％である実施例４は、実施例２及び３にやや劣るものの、概ね評価は良好であった。   From the evaluation results in Table 2, the following was found. The emulsion of Example 1 in which the content of the saturated fatty acid monoglyceride in the foamable oil-in-water emulsion for kneading is 7.7% by weight has very good dough stability, and the obtained cake has a ratio of The volume was large, the appearance, texture and flavor were very good, and the emulsion was excellent. Although the foamable oil-in-water emulsion for kneading of Examples 2 and 3 having a saturated fatty acid monoglyceride content of 9.8 and 4.5% by weight is slightly inferior to Example 1, each evaluation result is Although it was good and excellent as an emulsion, and Example 4 which was 2.7% by weight was slightly inferior to Examples 2 and 3, the evaluation was generally good.

一方、飽和脂肪酸モノグリセリドの含有量が２．２重量％である比較例１の乳化物は、生地安定性が悪く、得られたケーキの比容積と生地目が小さく、生地表面の状態、歯切れ、口こなれも非常に悪かった。飽和脂肪酸モノグリセリドの含有量が１２．９重量％である比較例２の乳化物は、比容積、生地表面の状態、風味は良好であった一方で、起泡性、分散性、得られたケーキの生地目の大きさ、口こなれに劣っていた。   On the other hand, the emulsion of Comparative Example 1 in which the content of saturated fatty acid monoglyceride is 2.2% by weight has poor dough stability, the specific volume and dough of the obtained cake is small, the dough surface state, crispness, Mouth was also very bad. The emulsion of Comparative Example 2 having a saturated fatty acid monoglyceride content of 12.9% by weight had good specific volume, dough surface condition, and flavor, while foaming, dispersibility, and cake obtained. It was inferior to the size of the dough.

以上より、練り込み用起泡性水中油型乳化物中の飽和脂肪酸モノグリセリドの含有量は、２．５〜１２重量％が好ましく、４〜１１重量％がより好ましく、５．５〜８．５重量％が更に好ましいと言える。   From the above, the content of the saturated fatty acid monoglyceride in the foamable oil-in-water emulsion for kneading is preferably 2.5 to 12% by weight, more preferably 4 to 11% by weight, and 5.5 to 8.5. It can be said that weight% is more preferable.

飽和脂肪酸モノグリセリド中のベヘン酸モノグリセリドの含有量を２２.４〜７７．２重量％の間で変化させた実施例１、５および６は、生地安定性、比容積、外観、食感、風味の何れも非常に好ましく、起泡性水中油型乳化物として非常に優れており、該含有量が高くなるほど、得られたケーキの食感がよりふわっとし、口こなれの良さが増した。該含有量が７．７重量％である実施例７は、ケーキ生地表面に色むらと凹凸がややみられたものの、各評価結果は概ね良好であった。一方で、該含有量が７重量％よりかなり小さい比較例３および４は、得られたケーキの生地目が小さく、生地表面の状態が悪く、歯切れと口どけも悪かった。特に、ベヘン酸モノグリセリドを全く含有しない比較例４（特開平５−７６２７０号公報に準拠）は、生地目が小さく、生地表面の凹凸が非常に目立ち、歯切れと口こなれが悪かった。   Examples 1, 5 and 6 in which the content of behenic acid monoglyceride in the saturated fatty acid monoglyceride was changed between 22.4 to 77.2% by weight are the same in dough stability, specific volume, appearance, texture, and flavor. All were very preferable, and were excellent as a foamable oil-in-water emulsion. The higher the content, the softer the texture of the resulting cake, and the better the mouthfeel. In Example 7 in which the content was 7.7% by weight, although uneven color and unevenness were slightly observed on the cake dough surface, each evaluation result was generally good. On the other hand, in Comparative Examples 3 and 4 in which the content was considerably smaller than 7% by weight, the resulting cake had a small dough texture, the condition of the dough surface was poor, and the crispness and mouthfeel were also poor. In particular, Comparative Example 4 containing no behenic acid monoglyceride (based on Japanese Patent Application Laid-Open No. 5-76270) had a small fabric texture, very conspicuous irregularities on the surface of the fabric, and was not crisp and smooth.

以上より、練り込み用起泡性水中油型乳化物中の飽和脂肪酸モノグリセリド中のベヘン酸モノグリセリドの含有量は、７〜１００重量％が好ましく、８〜１００重量％がより好ましく、２０〜１００重量％が更に好ましいと言える。   From the above, the content of behenic acid monoglyceride in the saturated fatty acid monoglyceride in the foamable oil-in-water emulsion for kneading is preferably 7 to 100% by weight, more preferably 8 to 100% by weight, and 20 to 100% by weight. % Is more preferable.

（実施例８〜９、比較例５〜６）
表３に示す配合に従い、ショ糖ステアリン酸エステルのＨＬＢを変更した以外は、実施例１と同様にして、練り込み用起泡性水中油型乳化物を得た。(Examples 8-9, Comparative Examples 5-6)
According to the composition shown in Table 3, a foamable oil-in-water emulsion for kneading was obtained in the same manner as in Example 1 except that the HLB of the sucrose stearate was changed.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表３に示した。   Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 3.

（実施例１０〜１２、比較例７〜８）
表３に示す配合に従い、ナタネ油の配合量を変更し、オリゴトースと水で全体量を調整し、実施例１２では上白糖を水相部に添加した以外は、実施例１と同様にして、練り込み用起泡性水中油型乳化物を得た。(Examples 10-12, Comparative Examples 7-8)
According to the formulation shown in Table 3, the amount of rapeseed oil was changed, the total amount was adjusted with oligotose and water, and Example 12 was the same as Example 1 except that the white sugar was added to the aqueous phase. A foamable oil-in-water emulsion for kneading was obtained.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表３に示した。   Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 3.

表３の評価結果より、次のことがわかった。ショ糖ステアリン酸エステルのＨＬＢについてみて見ると、それぞれの値が１１、９、１６である実施例１、８、９は、生地安定性、比容積、外観、食感、風味の何れも非常に好ましく、起泡性水中油型乳化物として非常に優れていた。一方で、該ＨＬＢがそれぞれ５、１９である比較例５、６は生地安定性にやや劣っており、起泡性が悪くホイップ時間が長かったことを加味し、総合評価は悪かった。   From the evaluation results in Table 3, the following was found. Looking at the HLB of sucrose stearate, Examples 1, 8, and 9 with values of 11, 9, and 16 have very high dough stability, specific volume, appearance, texture, and flavor, respectively. Preferably, it was very excellent as a foamable oil-in-water emulsion. On the other hand, Comparative Examples 5 and 6 in which the HLBs were 5 and 19, respectively, were slightly inferior in fabric stability, poor foaming properties and long whipping time, and the overall evaluation was poor.

以上より、練り込み用起泡性水中油型乳化物中のショ糖飽和脂肪酸エステルのＨＬＢは、９〜１６が好ましいと言える。   From the above, it can be said that the HLB of the sucrose saturated fatty acid ester in the foamable oil-in-water emulsion for kneading is preferably 9 to 16.

ナタネ油の含有量についてみて見ると、該含有量が１８．０重量％である実施例１は、生地安定性、比容積、外観、食感、風味の何れも非常に好ましく、起泡性水中油型乳化物として非常に優れていた。該含有量が８．０重量％である実施例１１は、実施例１と比べ、得られたケーキの比容積と口こなれにやや劣るものの総合評価は良好であった。該含有量が１．０重量％（実施例１０）、３０．０重量％（実施例１２）であると、実施例１１と比べて更にケーキの比容積が低下し、食感の評価が下がる傾向であったが、総合評価は概ね良好であった。一方、該含有量が０重量％（比較例７）、３５．０重量％（比較例８）であると、生地安定性と口こなれの評価が低く、総合評価は悪かった。   Looking at the content of rapeseed oil, Example 1 in which the content is 18.0% by weight is very preferable in terms of dough stability, specific volume, appearance, texture, and flavor. It was very excellent as an oil-type emulsion. In Example 11 where the content was 8.0% by weight, compared with Example 1, although the specific volume and mouthfeel of the obtained cake were slightly inferior, the overall evaluation was good. When the content is 1.0% by weight (Example 10) and 30.0% by weight (Example 12), the specific volume of the cake is further reduced as compared with Example 11, and the texture is lowered. Although it was a trend, the overall evaluation was generally good. On the other hand, when the content was 0% by weight (Comparative Example 7) and 35.0% by weight (Comparative Example 8), the evaluation of dough stability and mouthfeel was low, and the overall evaluation was poor.

以上より、練り込み用起泡性水中油型乳化物中の食用油脂の含有量は、０．９〜３１重量％が好ましく、７〜２５重量％がより好ましく、１０〜２４重量％が更に好ましいと言える。   As mentioned above, 0.9 to 31 weight% is preferable, as for content of the edible fat in the foamable oil-in-water emulsion for kneading, 7 to 25 weight% is more preferable, and 10 to 24 weight% is still more preferable. It can be said.

（実施例１３〜１４、比較例９〜１０）
表４に示す配合に従い、クエン酸モノグリセリド誘導体の配合量を変更し、オリゴトースと水で全体量を調整し、実施例１４、比較例１０ではベヘン酸モノグリセリドの配合量を変更し、実施例１４では上白糖を水相部に添加した以外は、実施例１と同様にして、練り込み用起泡性水中油型乳化物を得た。(Examples 13-14, Comparative Examples 9-10)
According to the formulation shown in Table 4, the amount of citric acid monoglyceride derivative was changed, the total amount was adjusted with oligotose and water, the amount of behenic acid monoglyceride was changed in Example 14 and Comparative Example 10, and Example 14 A foamable oil-in-water emulsion for kneading was obtained in the same manner as in Example 1 except that upper white sugar was added to the aqueous phase.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表４に示した。   Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 4.

（実施例１５〜１７、比較例１１）
表４に示す配合に従い、ショ糖ステアリン酸エステルの配合量を変更し、オリゴトースと水で全体量を調整した以外は、実施例１と同様にして、練り込み用起泡性水中油型乳化物を得た。(Examples 15 to 17, Comparative Example 11)
In accordance with the formulation shown in Table 4, the foaming oil-in-water emulsion for kneading was conducted in the same manner as in Example 1 except that the blending amount of sucrose stearate was changed and the total amount was adjusted with oligotose and water. Got.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表４に示した。   Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 4.

（比較例１２）
表４に示す配合に従い、クエン酸モノグリセリド誘導体、ショ糖ステアリン酸エステルの配合量を変更し、オリゴトースと水で全体量を調整した以外は、実施例１と同様にして、練り込み用起泡性水中油型乳化物を得た。(Comparative Example 12)
According to the formulation shown in Table 4, the amount of citric acid monoglyceride derivative and sucrose stearate was changed, and the total amount was adjusted with oligotose and water. An oil-in-water emulsion was obtained.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表４に示した。   Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 4.

表４の評価結果より、次のことがわかった。クエン酸モノグリセリド誘導体について見てみると、該含有量が３．７重量％である実施例１は、生地安定性、比容積、外観、食感、風味の何れも非常に好ましく、起泡性水中油型乳化物として非常に優れていた。該含有量が２．４重量％である実施例１３は、実施例１と比べ、比容積、生地安定性、外観、食感の評価がやや低かったが、総合評価は良好であった。なお、実施例１３では、起泡性を十分に発揮できる所謂製品の使用可能期間が実施例１と比べ短かった。該含有量が６．３重量％（実施例１４）では、２．４重量％（実施例１３）と比べ、生地安定性、比容積が良好であった一方でホイップ時間がやや長く、食感の評価が低かったものの総合評価は概ね良好であった。   From the evaluation results in Table 4, the following was found. Looking at the citric acid monoglyceride derivative, Example 1 in which the content is 3.7% by weight is very preferable in terms of dough stability, specific volume, appearance, texture, and flavor. It was very excellent as an oil-type emulsion. In Example 13, in which the content was 2.4% by weight, the specific volume, dough stability, appearance, and texture were slightly lower than those in Example 1, but the overall evaluation was good. In Example 13, the so-called usable period of the product that can sufficiently exhibit foaming properties was shorter than that in Example 1. When the content was 6.3% by weight (Example 14), compared with 2.4% by weight (Example 13), the dough stability and specific volume were good, while the whipping time was slightly longer, and the texture was Although the evaluation of was low, the overall evaluation was generally good.

一方、該含有量が１．５重量％（比較例９）では、ホイップ時間が長く、生地安定性に劣り、生地目が小さくて歯切れと口こなれが劣っており、ケーキ生地表面には色むらや凹凸が目立ち総合評価が非常に悪かった。該含有量が８．０重量％（比較例１０）では、ホイップ時間が更に長く、生地への分散性が非常に悪かったため、総合評価が非常に悪かった。   On the other hand, when the content is 1.5% by weight (Comparative Example 9), the whipping time is long, the dough stability is inferior, the dough is small and the crispness and mouth feel are inferior, and the cake dough has uneven color. The overall evaluation was very bad. When the content was 8.0% by weight (Comparative Example 10), the whipping time was longer and the dispersibility into the dough was very bad, so the overall evaluation was very bad.

以上より、練り込み用起泡性水中油型乳化物中のグリセリド誘導体の含有量は、２〜７重量％が好ましく、２．１〜５．５重量％がより好ましく、３．０〜４．４重量％が更に好ましいと言える。   As mentioned above, 2-7 weight% is preferable, as for content of the glyceride derivative in the foamable oil-in-water emulsion for kneading, 2.1-5.5 weight% is more preferable, and 3.0-4. It can be said that 4% by weight is more preferable.

ショ糖ステアリン酸エステルについて見てみると、該含有量が３．７重量％（実施例１）、４．１重量％（実施例１６）では、生地安定性、比容積、外観、食感、風味の何れも非常に好ましく、起泡性水中油型乳化物として非常に優れていた。該含有量が３．２重量％（実施例１５）では、実施例１および１６と比べ、生地目の大きさがやや小さく、食感の評価がやや低かったが、総合評価は良好であった。なお、該含有量が３．２重量％（実施例１５）では起泡性を十分に発揮できる所謂製品の使用可能期間が実施例１と比べ短かった。一方、該含有量が２．６重量％（比較例１１）では、ホイップ時間が長く、生地への分散性が悪く、総合評価は悪かった。該含有量が４．７重量％（実施例１７）では、生地安定性、比容積、外観、食感、風味の何れも非常に好ましく、ホイップ時間と生地への分散性も良好であったが、３．７重量％（実施例１）とほぼ同じ結果であり、前記添加量ではショ糖ステアリン酸エステルの効果が頭打ちになっていると考えられた
以上より、練り込み用起泡性水中油型乳化物中のショ糖飽和脂肪酸エステルの含有量は、３．０〜５．０重量％が好ましく、３．０〜４．２重量％がより好ましく、３．１〜４．１重量％が更に好ましく、３．４〜４．０重量％が特に好ましいと言える。Looking at sucrose stearate, when the content is 3.7% by weight (Example 1) and 4.1% by weight (Example 16), dough stability, specific volume, appearance, texture, Any of the flavors was very preferable, and it was very excellent as a foamable oil-in-water emulsion. When the content was 3.2% by weight (Example 15), the size of the dough was slightly smaller and the texture was slightly lower than in Examples 1 and 16, but the overall evaluation was good. . In addition, when the content was 3.2% by weight (Example 15), the so-called usable period of a product that can sufficiently exhibit foaming properties was shorter than that of Example 1. On the other hand, when the content was 2.6% by weight (Comparative Example 11), the whipping time was long, the dispersibility in the dough was poor, and the overall evaluation was bad. When the content was 4.7% by weight (Example 17), all of the dough stability, specific volume, appearance, texture and flavor were very favorable, and the whipping time and dispersibility to the dough were also good. The results were almost the same as those of 3.7% by weight (Example 1), and it was considered that the effect of sucrose stearate reached its peak at the added amount. The content of the sucrose saturated fatty acid ester in the type emulsion is preferably 3.0 to 5.0% by weight, more preferably 3.0 to 4.2% by weight, and 3.1 to 4.1% by weight. Further preferred is 3.4 to 4.0% by weight.

表２および表４の結果より、次のことがわかった。（グリセリド誘導体とショ糖飽和脂肪酸エステルの合計含有量）／飽和脂肪酸モノグリセリドの含有量（重量比、Ｘ）について見てみると、（グリセリド誘導体とショ糖飽和脂肪酸エステルの合計含有量）／飽和脂肪酸モノグリセリドの含有量（重量比、Ｘ）が０．９７である実施例１は総合評価が非常に良好であった。該含量比が０．８４（実施例１３）、１．６６（実施例３）では、０．９７（実施例１）と比べ評価結果がやや低かったが、総合評価は良好であった。該含量比が２．７７（実施例４）では、生地目の大きさがやや小さく、色むら・凸凹がやや目立ったが、総合評価は概ね良好であった。   From the results of Tables 2 and 4, the following was found. (Total content of glyceride derivative and sucrose saturated fatty acid ester) / content of saturated fatty acid monoglyceride (weight ratio, X), (total content of glyceride derivative and sucrose saturated fatty acid ester) / saturated fatty acid Example 1 having a monoglyceride content (weight ratio, X) of 0.97 had a very good overall evaluation. When the content ratios were 0.84 (Example 13) and 1.66 (Example 3), the evaluation results were slightly lower than 0.97 (Example 1), but the overall evaluation was good. When the content ratio was 2.77 (Example 4), the size of the fabric was slightly small and uneven color and unevenness were slightly noticeable, but the overall evaluation was generally good.

一方、該含有量比が３．３２（比較例１）では風味を除いた評価が全て悪く、総合評価が非常に悪かった。該含有量比が０．６０（比較例９）では、ホイップ時間が長く、生地への分散性と生地安定性が悪かった。更に、比容積、生地目が小さく、ケーキ表面の色むらと凹凸が目立ち、総合評価が非常に悪かった。   On the other hand, when the content ratio was 3.32 (Comparative Example 1), the evaluations excluding the flavor were all bad, and the overall evaluation was very bad. When the content ratio was 0.60 (Comparative Example 9), the whipping time was long, and the dispersibility into the dough and the dough stability were poor. Furthermore, the specific volume and the texture were small, the color unevenness and unevenness on the cake surface were conspicuous, and the overall evaluation was very bad.

以上より、（グリセリド誘導体とショ糖飽和脂肪酸エステルの合計含有量）／飽和脂肪酸モノグリセリドの含有量（重量比、Ｘ）は０．７〜３が好ましく、０．８〜１．６がより好ましく、０．９〜１．２が更に好ましいと言える。   From the above, (total content of glyceride derivative and sucrose saturated fatty acid ester) / content of saturated fatty acid monoglyceride (weight ratio, X) is preferably 0.7 to 3, more preferably 0.8 to 1.6, It can be said that 0.9-1.2 is still more preferable.

表４の結果より、次のことがわかった。グリセリド誘導体の含有量／ショ糖飽和脂肪酸エステルの含有量（重量比、Ｙ）について見てみると、グリセリド誘導体の含有量／ショ糖飽和脂肪酸エステルの含有量（重量比、Ｙ）が１．００である実施例１は、総合評価が非常に良好であった。該含量比が０．６０（実施例１３）、１．１６（実施例１５）では、１．００（実施例１）と比べ評価がやや低かったが総合評価は良好であった。該含量比が１．５０（実施例１４）では、０．６０（実施例１３）、１．１６（実施例１５）と比べ生地安定性が高かったものの、歯切れと口こなれの評価がやや低く、総合評価としては概ね良好というものであった。   From the results in Table 4, the following was found. Looking at the content of the glyceride derivative / the content of the sucrose saturated fatty acid ester (weight ratio, Y), the content of the glyceride derivative / the content of the sucrose saturated fatty acid ester (weight ratio, Y) is 1.00. In Example 1, the overall evaluation was very good. When the content ratio was 0.60 (Example 13) and 1.16 (Example 15), the evaluation was slightly lower than 1.00 (Example 1), but the overall evaluation was good. When the content ratio was 1.50 (Example 14), although the dough stability was higher than 0.60 (Example 13) and 1.16 (Example 15), the evaluation of crispness and mouthfeel was slightly low. The overall evaluation was generally good.

一方、該含量比が０．４８（比較例９）での総合評価は非常に悪く、該含量比が１．６７（比較例１２）ではホイップ時間が長く、分散性が悪かったことから、総合評価が悪かった。   On the other hand, the overall evaluation at the content ratio of 0.48 (Comparative Example 9) was very poor, and at the content ratio of 1.67 (Comparative Example 12), the whipping time was long and the dispersibility was poor. Evaluation was bad.

以上より、グリセリド誘導体の含有量／ショ糖飽和脂肪酸エステルの含有量（重量比、Ｙ）は０．５〜１．６が好ましく、０．６〜１．３がより好ましく、０．７〜１．２が更に好ましいと言える。   From the above, the content of glyceride derivative / the content of sucrose saturated fatty acid ester (weight ratio, Y) is preferably 0.5 to 1.6, more preferably 0.6 to 1.3, and 0.7 to 1 .2 is more preferable.

（実施例１８〜２０、比較例１３〜１４）
表５に示す配合に従い、オリゴトースと水の添加量を変更し、実施例２０と比較例１４については上白糖を水相に添加した以外は、実施例５と同様にして、練り込み用起泡性水中油型乳化物を得た。(Examples 18-20, Comparative Examples 13-14)
In accordance with the formulation shown in Table 5, the amount of oligotose and water added was changed, and for Example 20 and Comparative Example 14, foaming for kneading was carried out in the same manner as in Example 5 except that upper white sugar was added to the aqueous phase. Oil-in-water emulsion was obtained.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表５に示した。   Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 5.

（比較例１５〜１６）
表５に示す配合に従い、クエン酸モノグリセリド誘導体の添加量を変更し、比較例１５についてはプロピレングリコールベヘン酸エステルを油相部に、比較例１６についてはポリグリセリンステアリン酸エステルを油相部にそれぞれ添加したこと以外は、実施例１と同様にして、練り込み用起泡性水中油型乳化物を得た。(Comparative Examples 15 to 16)
In accordance with the formulation shown in Table 5, the amount of citric acid monoglyceride derivative added was changed. For Comparative Example 15, propylene glycol behenate was used as the oil phase, and for Comparative Example 16, polyglycerol stearate was used as the oil phase. A foamable oil-in-water emulsion for kneading was obtained in the same manner as Example 1 except that it was added.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。得られたスポンジケーキの評価結果は表５に示した。また、生地作製時のホイップ時間はそれぞれ１００秒（比較例１５）、１００秒（比較例１６）であり、生地への分散性評価はそれぞれ４点（比較例１５）、４点（比較例１６）であった。   Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the obtained sponge cake are shown in Table 5. Moreover, the whipping time at the time of fabric preparation was 100 seconds (Comparative Example 15) and 100 seconds (Comparative Example 16), respectively, and the dispersibility evaluation on the fabric was 4 points (Comparative Example 15) and 4 points (Comparative Example 16), respectively. )Met.

表５の結果より、次のことがわかった。練り込み用起泡性水中油型乳化物中の水分の割合について見てみると、前記割合を２９．９〜３８重量％の間で変化させた実施例５、１９の乳化物は、生地安定性が非常に良好で、得られたケーキは比容積が大きく、外観、食感および風味の評価が非常に良好であり、乳化物として非常に優れたものであった。該水分の割合が２５．０重量％（実施例１８）の乳化物は、２９．９重量％（実施例５）と比べて生地への分散性がやや悪かったが、総合評価は概ね良好であった。また、該水分の割合が３８.０重量％（実施例２０）の乳化物は、２９．９重量％（実施例５）と比べて比容積がやや小さかったが、総合評価は概ね良好であった。   From the results in Table 5, the following was found. Looking at the ratio of moisture in the foamable oil-in-water emulsion for kneading, the emulsions of Examples 5 and 19 in which the ratio was changed between 29.9 to 38% by weight were the dough stable The cake obtained had a large specific volume, and the appearance, texture and flavor were very good, and it was an excellent emulsion. The emulsion having a moisture content of 25.0% by weight (Example 18) was slightly worse in dispersibility in the dough than the 29.9% by weight (Example 5), but the overall evaluation was generally good. there were. In addition, the emulsion having a water content of 38.0% by weight (Example 20) had a specific volume slightly smaller than that of 29.9% by weight (Example 5), but the overall evaluation was generally good. It was.

一方、該水分の割合が２０.１重量％（比較例１３）では、ホイップ時間が非常に長く、生地への分散が非常に悪く、生地安定性が悪くて生地目が小さく、口こなれがやや劣るものであった。該水分の割合が４０．０重量％（比較例１４）では、生地目が小さく口こなれがやや悪いものであった。   On the other hand, when the water content is 20.1% by weight (Comparative Example 13), the whipping time is very long, the dispersion to the dough is very poor, the dough stability is poor, the dough is small, and the mouth feels a little. It was inferior. When the water content was 40.0% by weight (Comparative Example 14), the texture was small and the mouthfeel was slightly bad.

以上より、水分の含有量は、練り込み用起泡性水中油型乳化物全体中２２〜３９量％が好ましく、２７〜３６重量％がより好ましく、２８〜３３重量％が更に好ましいと言える。   From the above, it can be said that the water content is preferably 22 to 39% by weight, more preferably 27 to 36% by weight, and still more preferably 28 to 33% by weight in the entire foamable oil-in-water emulsion for kneading.

起泡性水中油型乳化物中のＰＧエステルについて見てみると、プロピレングリコールベヘン酸エステルを０．５重量％含有した比較例１５で作製したスポンジケーキは、該ＰＧエステルの含有量が少ないにも関わらず、ＰＧエステル独特の異味が感じられ、卵や小麦粉等のスポンジケーキの素材の好ましい香りが妨げられていた。   Looking at the PG ester in the foamable oil-in-water emulsion, the sponge cake prepared in Comparative Example 15 containing 0.5% by weight of propylene glycol behenate has a low content of the PG ester. Nevertheless, a peculiar taste unique to PG ester was felt, and the preferred scent of the sponge cake material such as egg and flour was hindered.

起泡性水中油型乳化物中のポリグリセリン脂肪酸エステルについて見てみると、ポリグリセリンステアリン酸エステルを０．５重量％含有した比較例１６で作製したスポンジケーキは、該ポリグリセリン脂肪酸エステルの含有量が少ないにも関わらず、ポリグリセリン脂肪酸エステル独特の異味が感じられ、卵や小麦粉等のスポンジケーキの素材の好ましい香りが妨げられていた。   Looking at the polyglycerin fatty acid ester in the foamable oil-in-water emulsion, the sponge cake prepared in Comparative Example 16 containing 0.5% by weight of polyglycerin stearate contained the polyglycerin fatty acid ester. Despite the small amount, the unique taste of polyglycerin fatty acid ester was felt, and the preferred aroma of the sponge cake material such as eggs and flour was hindered.

（実施例２１〜２３、比較例１７〜１８）
表６に示す配合および製造条件に従い、乳化終了時点での乳化物の温度（以下、乳化終了温度とする）を変更した以外は、実施例１と同様にして、練り込み用起泡性水中油型乳化物を得た。(Examples 21 to 23, Comparative Examples 17 to 18)
In accordance with the formulation and production conditions shown in Table 6, the foamable oil-in-water for kneading was performed in the same manner as in Example 1 except that the temperature of the emulsion at the end of emulsification (hereinafter referred to as the emulsification end temperature) was changed. A mold emulsion was obtained.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表６に示した。比較例１７〜１８は起泡力が不足し、比重０．４８ｇ／ｃｍ^３までホイップすることができなかった。Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 6. Comparative Examples 17-18 were insufficient in foaming power, and could not be whipped to a specific gravity of 0.48 g / cm ³ .

（実施例２４〜２６、比較例１９）
表６に示す配合および製造条件に従い、乳化終了後に乳化物を冷却して到達した最終製品の温度（以降、最終製品温度とする）を変更した以外は、実施例１と同様にして、練り込み用起泡性水中油型乳化物を得た。(Examples 24-26, Comparative Example 19)
In accordance with the formulation and production conditions shown in Table 6, kneading was carried out in the same manner as in Example 1 except that the temperature of the final product reached after cooling the emulsion after completion of emulsification (hereinafter referred to as final product temperature) was changed. A foamable oil-in-water emulsion was obtained.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表６に示した。比較例１９は起泡力が不足し、比重０．４８ｇ／ｃｍ^３までホイップすることができなかった。Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 6. Comparative Example 19 was insufficient in foaming power and could not be whipped to a specific gravity of 0.48 g / cm ³ .

表６の結果より、次のことがわかった。練り込み用起泡性水中油型乳化物を製造する際の乳化終了温度について見てみると、該乳化終了温度が５０℃（実施例１）、５５℃（実施例２２）の条件で製造した乳化物は、生地安定性が非常に良好で、得られたケーキは比容積が大きく、外観、食感および風味の評価が非常に良好であり、乳化物として非常に優れたものであった。該乳化の終了温度が４９℃（実施例２３）、５７℃（実施例２１）の条件で製造した乳化物は、５０℃（実施例１）、５５℃（実施例２２）と比べて比容積がやや小さく、食感の評価がやや低かったが、総合評価は良好であった。   From the results of Table 6, the following was found. Looking at the emulsification end temperature when producing the foamable oil-in-water emulsion for kneading, the emulsification end temperature was 50 ° C. (Example 1) and 55 ° C. (Example 22). The emulsion had very good dough stability, the obtained cake had a large specific volume, and the evaluation of appearance, texture and flavor was very good, and it was very excellent as an emulsion. The emulsified product produced under conditions where the end temperature of the emulsification is 49 ° C. (Example 23) and 57 ° C. (Example 21) is higher than that of 50 ° C. (Example 1) and 55 ° C. (Example 22). Although the evaluation was slightly small and the texture was slightly low, the overall evaluation was good.

一方、該乳化の終了温度が４５℃（比較例１７）、６０℃（比較例１８）の条件で製造した乳化物は、起泡力が不足し、比重０．４８ｇ／ｃｍ^３までホイップすることができなかった。On the other hand, the emulsion produced under the conditions where the end temperature of the emulsification is 45 ° C. (Comparative Example 17) and 60 ° C. (Comparative Example 18) has insufficient foaming power and is whipped to a specific gravity of 0.48 g / cm ^3. I could not.

以上より、練り込み用起泡性水中油型乳化物を製造する際の乳化の終了温度は４８〜５８℃が好ましく、４９〜５７℃がより好ましく、５０〜５６℃が更に好ましいと言える。   From the above, it can be said that the end temperature of emulsification when producing the foamable oil-in-water emulsion for kneading is preferably 48 to 58 ° C, more preferably 49 to 57 ° C, and even more preferably 50 to 56 ° C.

練り込み用起泡性水中油型乳化物を製造する際の最終製品温度について見てみると、該温度が２０℃（実施例１）、４５℃（実施例２６）の条件で製造した乳化物は、生地安定性が非常に良好で、得られたケーキは比容積が大きく、外観、食感および風味の評価が非常に良好であり、乳化物として非常に優れたものであった。該最終製品温度が０．５℃（実施例２４）、１℃（実施例２５）では、２０℃（実施例１）や４５℃（実施例２６）と比して生地への分散性に劣り、比容積がやや小さかったが、総合評価は概ね良好であった。一方、該最終製品温度がマイナス１２℃（比較例１９）では、起泡力が不足し、比重０．４８ｇ／ｃｍ^３までホイップすることができなかった。Looking at the final product temperature when producing the foamable oil-in-water emulsion for kneading, the emulsion produced under the conditions of 20 ° C. (Example 1) and 45 ° C. (Example 26). The dough stability was very good, the obtained cake had a large specific volume, the appearance, texture and flavor were very good, and it was very excellent as an emulsion. When the final product temperature is 0.5 ° C. (Example 24) and 1 ° C. (Example 25), the dispersibility to the fabric is inferior compared to 20 ° C. (Example 1) and 45 ° C. (Example 26). Although the specific volume was slightly small, the overall evaluation was generally good. On the other hand, when the final product temperature was −12 ° C. (Comparative Example 19), the foaming power was insufficient and whipping to a specific gravity of 0.48 g / cm ³ was not possible.

以上より、練り込み用起泡性水中油型乳化物を製造する際の最終製品温度は、０〜５０℃が好ましく、２０〜４５℃がより好ましいと言える。   From the above, it can be said that the final product temperature when producing the foamable oil-in-water emulsion for kneading is preferably 0 to 50 ° C, more preferably 20 to 45 ° C.

（実施例２７、比較例２０）
表７に示す配合および製造条件に従い、乳化中降温時の冷却速度を変更した以外は、実施例１と同様にして、練り込み用起泡性水中油型乳化物を得た。(Example 27, Comparative Example 20)
A foamable oil-in-water emulsion for kneading was obtained in the same manner as in Example 1 except that the cooling rate during temperature reduction during emulsification was changed according to the formulation and production conditions shown in Table 7.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表７に示した。   Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 7.

（実施例２８〜２９、比較例２１）
表７に示す配合および製造条件に従い、乳化後降温時の最大冷却速度を変更した以外は、実施例１と同様にして、練り込み用起泡性水中油型乳化物を得た。(Examples 28 to 29, Comparative Example 21)
A foamable oil-in-water emulsion for kneading was obtained in the same manner as in Example 1 except that the maximum cooling rate at the time of temperature reduction after emulsification was changed according to the formulation and production conditions shown in Table 7.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表７に示した。   Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 7.

（実施例３０〜３１、比較例２２〜２３）
表７に示す配合および製造条件に従い、乳化物の保管温度を変更した以外は、実施例１と同様にして、練り込み用起泡性水中油型乳化物を得た。(Examples 30 to 31, Comparative Examples 22 to 23)
A foamable oil-in-water emulsion for kneading was obtained in the same manner as in Example 1 except that the storage temperature of the emulsion was changed according to the formulation and production conditions shown in Table 7.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表７に示した。比較例２３は起泡力が不足し、比重０．４８ｇ／ｃｍ^３までホイップすることができなかった。Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 7. In Comparative Example 23, the foaming power was insufficient, and it was not possible to whip to a specific gravity of 0.48 g / cm ³ .

表７の結果より、次のことがわかった。練り込み用起泡性水中油型乳化物を製造する際の乳化開始から乳化終了までの降温時の冷却速度について見てみると、該速度が１℃／分（実施例１）、４℃／分（実施例２７）の条件で製造した乳化物は、生地安定性が非常に良好で、得られたケーキは比容積が大きく、外観、食感および風味の評価が非常に良好であり、乳化物として非常に優れたものであり、該冷却速度がより遅い実施例１の方が、得られたケーキの比容積がより大きく、口こなれの評価がより高く、より好ましい結果であった。該冷却速度が６℃／分（比較例２０）の条件で製造した乳化物は、起泡力が不足し、比重０．４８ｇ／ｃｍ^３までホイップすることができなかった。From the results in Table 7, the following was found. Looking at the cooling rate at the time of cooling from the start of emulsification to the end of emulsification when producing a foamable oil-in-water emulsion for kneading, the rate was 1 ° C./min (Example 1), 4 ° C. / The emulsion produced under the conditions of min. (Example 27) has very good dough stability, the obtained cake has a large specific volume, and the appearance, texture and flavor are evaluated very well. The product of Example 1, which was very excellent as a product, and had a slower cooling rate, had a larger specific volume of the obtained cake, higher evaluation of mouth-feel, and a more preferable result. The emulsion produced under the conditions where the cooling rate was 6 ° C./min (Comparative Example 20) was insufficient in foaming power and could not be whipped to a specific gravity of 0.48 g / cm ³ .

以上より、練り込み用起泡性水中油型乳化物を製造する際の乳化開始から乳化終了までの降温時の冷却速度は、５℃／分以下が好ましく、４℃／分以下がより好ましく、１℃／分以下が更に好ましいと言える。   From the above, the cooling rate at the time of cooling from the start of emulsification to the end of emulsification when producing a foamable oil-in-water emulsion for kneading is preferably 5 ° C / min or less, more preferably 4 ° C / min or less, It can be said that 1 ° C./min or less is more preferable.

練り込み用起泡性水中油型乳化物を製造する際の乳化終了後の降温時の冷却速度について見てみると、該速度が最大で０．１℃／分の条件で製造した実施例１の乳化物は、生地安定性が非常に良好で、得られたケーキは比容積が大きく、外観、食感および風味の評価が非常に良好であり、乳化物として非常に優れたものであり、該冷却速度が０．５℃／分（実施例２８）の条件で製造した乳化物は、実施例１と比して生地への分散性がやや劣り、比容積、生地目が小さく、食感および口こなれの評価がやや低かったが、総合評価は良好であり、該冷却速度が１℃／分（実施例２９）の条件で製造した乳化物は、０．５℃／分（実施例２８）と比して生地への分散性がやや劣り、食感および口こなれの評価が更に低かったが、総合評価は概ね良好であった。   Looking at the cooling rate at the time of temperature drop after the completion of emulsification when producing a foamable oil-in-water emulsion for kneading, Example 1 produced at a maximum rate of 0.1 ° C./min. The emulsion of the dough has very good dough stability, the obtained cake has a large specific volume, the appearance, texture and flavor are very good, and it is very excellent as an emulsion. The emulsion produced under the condition of the cooling rate of 0.5 ° C./min (Example 28) is slightly inferior in dispersibility to the dough compared to Example 1, has a small specific volume and a small texture, and has a texture. Although the evaluation of mouthfeel was slightly low, the overall evaluation was good, and the emulsion produced under the conditions where the cooling rate was 1 ° C./min (Example 29) was 0.5 ° C./min (Example 28). The dispersibility in the dough is slightly inferior to that of), and the texture and mouthfeel are much lower, but the overall evaluation is generally good. It was.

一方、該冷却速度が最大で２℃／分（比較例２１）の条件で製造した乳化物は、０．１℃／分（実施例１）と比して生地への分散性が劣り、比容積が小さく、歯切れと口こなれが劣り、総合評価は悪かった。   On the other hand, the emulsion produced under the conditions of the maximum cooling rate of 2 ° C./min (Comparative Example 21) is inferior in dispersibility to the dough compared to 0.1 ° C./min (Example 1). The volume was small, the crispness and mouthfeel were inferior, and the overall evaluation was bad.

以上より、練り込み用起泡性水中油型乳化物を製造する際の乳化終了後の降温時の冷却速度は小さい程良く、１℃／分以下が好ましく、０．５℃／分以下がより好ましく、０．２℃／分以下が更に好ましいと言える。   From the above, the cooling rate at the time of temperature drop after completion of emulsification when producing a foamable oil-in-water emulsion for kneading is preferably as low as possible, preferably 1 ° C / min or less, more preferably 0.5 ° C / min or less. It can be said that 0.2 ° C./min or less is more preferable.

得られた練り込み用水中油型乳化物の保管温度について見てみると、該温度が２０℃（実施例１）、５０℃（実施例３１）である乳化物は、生地安定性が非常に良好で、得られたケーキは比容積が大きく、外観、食感および風味の評価が非常に良好であり、乳化物として非常に優れたものであった。該保管温度が１℃（実施例３０）の乳化物は、２０℃（実施例１）、５０℃（実施例３１）と比して生地への分散性が劣るものの総合評価は概ね良好であった。   Looking at the storage temperature of the obtained oil-in-water emulsion for kneading, the emulsions at 20 ° C. (Example 1) and 50 ° C. (Example 31) have very good dough stability. The cake thus obtained had a large specific volume, had very good appearance, texture and flavor, and was very excellent as an emulsion. The emulsion having the storage temperature of 1 ° C. (Example 30) was generally good in overall evaluation although its dispersibility in the dough was inferior to 20 ° C. (Example 1) and 50 ° C. (Example 31). It was.

一方、該保管温度がマイナス５℃（比較例２２）の乳化物は、生地への分散性が悪く、総合評価は悪かった。該保管温度が５５℃（比較例２３）の乳化物は、起泡力が不足し、比重０．４８ｇ／ｃｍ^３までホイップすることができなかった。On the other hand, the emulsion having the storage temperature of minus 5 ° C. (Comparative Example 22) had poor dispersibility in the dough, and the overall evaluation was poor. The emulsion having a storage temperature of 55 ° C. (Comparative Example 23) was insufficient in foaming power and could not be whipped to a specific gravity of 0.48 g / cm ³ .

以上より、得られた練り込み用水中油型乳化物の保管温度については、０〜５０℃が好ましいと言える。なお、保管温度が最終製品温度未満の場合は、保管中に製品温度が１℃／分よりも速い速度で降温しないようにすることが好ましいと言える。   From the above, it can be said that 0 to 50 ° C. is preferable for the storage temperature of the obtained oil-in-water emulsion for kneading. When the storage temperature is lower than the final product temperature, it can be said that it is preferable not to lower the product temperature at a rate faster than 1 ° C./min during storage.

（実施例３２〜３４、比較例２４）
表８に示す配合に従い、キサンタンガムの配合量を変更し、オリゴトースと水で全体量を調整した以外は、実施例５と同様にして、練り込み用起泡性水中油型乳化物を得た。(Examples 32-34, Comparative Example 24)
A foaming oil-in-water emulsion for kneading was obtained in the same manner as in Example 5 except that the amount of xanthan gum was changed according to the formulation shown in Table 8 and the total amount was adjusted with oligotose and water.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表８に示した。   Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 8.

（実施例３５〜３６）
表８に示す配合に従い、オリゴトースと水の添加量を変更したこと以外は、実施例１と同様にして、練り込み用起泡性水中油型乳化物を得た。(Examples 35-36)
According to the formulation shown in Table 8, a foamable oil-in-water emulsion for kneading was obtained in the same manner as in Example 1 except that the addition amounts of oligotose and water were changed.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表８に示した。   Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 8.

（比較例２５〜２６）
表８に示す配合に従い、食用油脂、オリゴトース及び水の添加量を変更し、上白糖を水相に添加したこと以外は、実施例１と同様にして、練り込み用起泡性水中油型乳化物を得た。(Comparative Examples 25-26)
According to the formulation shown in Table 8, the amount of edible oil / fat, oligotose and water was changed, and the foaming oil-in-water emulsification for kneading was conducted in the same manner as in Example 1 except that the white sucrose was added to the aqueous phase. I got a thing.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表８に示した。   Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 8.

表８の結果より、次のことがわかった。練り込み用起泡性水中油型乳化物のキサンタンガムの含有量について見てみると、該含有量が０．１重量％（実施例５）、０．０５重量％（実施例３２）、０．２重量％（実施例３３）、０．４重量％（実施例３４）では、生地安定性が非常に良好で、得られたケーキは比容積が大きく、外観、食感および風味の評価が非常に良好であった。キサンタンガムを含有していない比較例２４は、生地目の大きさ、口こなれがやや劣り総合評価はやや悪かった。   From the results in Table 8, the following was found. Looking at the content of xanthan gum in the foamable oil-in-water emulsion for kneading, the content was 0.1% by weight (Example 5), 0.05% by weight (Example 32), 0. At 2% by weight (Example 33) and 0.4% by weight (Example 34), the dough stability was very good, the obtained cake had a large specific volume, and the appearance, texture and flavor were evaluated very well. It was very good. In Comparative Example 24 not containing xanthan gum, the size of the dough and the mouth feel were slightly inferior, and the overall evaluation was slightly poor.

以上より、増粘多糖類の含有量は、練り込み用起泡性水中油型乳化物全体中０．０４〜０．５重量％が好ましく、０．０４〜０．２５重量％であることがより好ましいと言える。   From the above, the content of the thickening polysaccharide is preferably 0.04 to 0.5% by weight and preferably 0.04 to 0.25% by weight in the whole foamable oil-in-water emulsion for kneading. It can be said that it is more preferable.

表８の結果より、次のことがわかった。練り込み用起泡性水中油型乳化物中の糖質の割合（固形分換算）について見てみると、該割合を３０．０〜３６．０重量％の間で変化させた実施例１、３５、３６の乳化物は、生地安定性が非常に良好で、得られたケーキは比容積が大きく、外観、食感および風味の評価が非常に良好であり、乳化物として非常に優れたものであった。   From the results in Table 8, the following was found. Looking at the ratio of sugars in the foamable oil-in-water emulsion for kneading (in terms of solid content), Example 1 in which the ratio was changed between 30.0 to 36.0% by weight, Emulsions 35 and 36 have very good dough stability, the cake obtained has a large specific volume, and the appearance, texture and flavor are very good, and the emulsion is excellent. Met.

一方、該糖質の割合が１９．０重量％（比較例２５）では、生地目が小さく口こなれが悪かった。該糖質の割合が４８．０重量％（比較例２６）では、ホイップ時間が非常に長く、生地への分散性が非常に悪く、生地安定性、生地目の大きさ、口こなれにも問題があった。   On the other hand, when the sugar content was 19.0% by weight (Comparative Example 25), the texture was small and the mouthfeel was poor. When the sugar content is 48.0% by weight (Comparative Example 26), the whipping time is very long, the dispersibility in the dough is very poor, and the dough stability, the size of the dough, and the mouth feel are also problems. was there.

以上より、該糖質の含有量は、練り込み用起泡性水中油型乳化物全体中２４〜４６重量％（固形分含量）であることが好ましく、２６〜３７重量％（固形分含量）がより好ましく、３０〜３６重量％（固形分含量）が更に好ましいと言える。   As mentioned above, it is preferable that content of this saccharide | sugar is 24 to 46 weight% (solid content) in the whole foamable oil-in-water emulsion for kneading | mixing, and 26 to 37 weight% (solid content) It is more preferable that 30 to 36% by weight (solid content) is still more preferable.

（実施例３７〜３９）
表９に示す配合に従い、大豆レシチンの配合量を変更し、オリゴトースと水で全体量を調整した以外は、実施例５と同様にして、練り込み用起泡性水中油型乳化物を得た。(Examples 37 to 39)
In accordance with the formulation shown in Table 9, the foaming oil-in-water emulsion for kneading was obtained in the same manner as in Example 5 except that the amount of soybean lecithin was changed and the total amount was adjusted with oligotose and water. .

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表９に示した。   Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 9.

（実施例４０〜４２）
表９に示す配合に従い、ソルビタン飽和脂肪酸エステルの配合量を変更し、オリゴトースと水で全体量を調整した以外は、実施例５と同様にして、練り込み用起泡性水中油型乳化物を得た。(Examples 40 to 42)
In accordance with the formulation shown in Table 9, the foaming oil-in-water emulsion for kneading was prepared in the same manner as in Example 5 except that the amount of sorbitan saturated fatty acid ester was changed and the total amount was adjusted with oligotose and water. Obtained.

そして、得られた練り込み用起泡性水中油型乳化物を用いて、実施例１と同様にして、前記「連続ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製した。生地及び得られたスポンジケーキの評価結果は表９に示した。   Then, using the obtained foamable oil-in-water emulsion for kneading, a sponge cake was prepared in the same manner as in Example 1 according to the above-mentioned “Method for preparing sponge cake with continuous mixer”. The evaluation results of the dough and the obtained sponge cake are shown in Table 9.

表９の結果より、次のことがわかった。練り込み用起泡性水中油型乳化物中のリン脂質の純分の含有量について見てみると、該含有量が０．６２重量％である実施例３７は、ホイップ時間が長く大豆レシチン由来の独特の風味がわずかに感じられたものの、得られたケーキは比容積が大きく、外観、食感の評価が非常に良好であり、総合評価は概ね良好であった。該含有量が０．１２重量％（実施例３８）では、生地安定性が非常に良好で、得られたケーキは比容積が大きく、外観、食感および風味の評価が非常に良好であった。リン脂質を含有していない実施例３９は、ホイップ時間が長くなり、生地目がやや詰まるものの、総合評価は良好であった。   From the results in Table 9, the following was found. Looking at the content of pure phospholipid in the foamable oil-in-water emulsion for kneading, Example 37 in which the content is 0.62% by weight is derived from soybean lecithin with a long whipping time. Although the unique flavor of the cake was slightly felt, the obtained cake had a large specific volume, the appearance and texture were very good, and the overall evaluation was generally good. When the content was 0.12% by weight (Example 38), the dough stability was very good, the obtained cake had a large specific volume, and the appearance, texture and flavor were evaluated very well. . In Example 39 containing no phospholipid, although the whipping time was long and the texture was slightly clogged, the overall evaluation was good.

以上より、リン脂質の純分の含有量は０．０６〜０．８重量％であることが好ましく、０．０６〜０．４重量％がより好ましく、０．０６〜０．３重量％が更に好ましく、大豆レシチンを用いる場合はその含有量を０．７重量％以下にすることが好ましいと言える。   From the above, the content of pure phospholipid is preferably 0.06 to 0.8% by weight, more preferably 0.06 to 0.4% by weight, and 0.06 to 0.3% by weight. More preferably, when soybean lecithin is used, it can be said that the content is preferably 0.7% by weight or less.

練り込み用起泡性水中油型乳化物のソルビタン飽和脂肪酸エステルの含有量について見てみると、該含有量が０．４重量％である実施例５は、生地安定性が非常に良好で、得られたケーキは比容積が大きく、外観、食感および風味の評価が非常に良好であった。該ソルビタン脂肪酸エステ・BR>汲フ含有量が１．０重量％（実施例４０）、０．２重量％（実施例４１）および０重量％（実施例４２）は、ホイップ時間が長く、生地への分散性が若干悪いものの、生地安定性、生地目の大きさ、口こなれは良好であった。   Looking at the content of the sorbitan saturated fatty acid ester in the foamable oil-in-water emulsion for kneading, Example 5 in which the content is 0.4% by weight has very good dough stability, The obtained cake had a large specific volume, and the evaluation of the appearance, texture and flavor was very good. The sorbitan fatty acid ester / BR> puff content is 1.0% by weight (Example 40), 0.2% by weight (Example 41) and 0% by weight (Example 42). Although the dispersibility in the fabric was slightly poor, the fabric stability, fabric size, and mouthfeel were good.

以上より、ソルビタン飽和脂肪酸エステルの含有量は練り込み用起泡性水中油型乳化物全体中０．０５〜１．５重量％であることが好ましく、０．１〜０．９重量％がより好ましく、０．３〜０．６重量％が更に好ましいと言える。   As mentioned above, it is preferable that content of sorbitan saturated fatty acid ester is 0.05 to 1.5 weight% in the whole foamable oil-in-water emulsion for kneading, and 0.1 to 0.9 weight% is more. It can be said that 0.3 to 0.6% by weight is more preferable.

（実施例５Ｂ、３７Ｂ〜４２Ｂ）
実施例５および実施例３７〜４２で得られた練り込み用起泡性水中油型乳化物を用いて、縦型ミキサーを用い、前記「縦型ミキサーによるスポンジケーキの作製法」に従ってスポンジケーキを作製し、起泡性、分散性、生地安定性、比容積、外観、食感、風味の評価を行った。それら生地及び得られたスポンジケーキの評価結果は表１０に示した。(Example 5B, 37B-42B)
Using the foamable oil-in-water emulsion for kneading obtained in Example 5 and Examples 37 to 42, using a vertical mixer, a sponge cake was prepared according to the above-mentioned “Method for preparing sponge cake with vertical mixer”. It was prepared and evaluated for foamability, dispersibility, dough stability, specific volume, appearance, texture, and flavor. The evaluation results of the dough and the sponge cake obtained are shown in Table 10.

表９〜１０より次のことがわかった。縦型ミキサーを用いスポンジケーキを製造した場合、練り込み用起泡性水中油型乳化物中にリン脂質を含有していない実施例３９Ｂのホイップ時間は２７０秒であったが、該リン脂質の純分の含有量が０．１２重量％（実施例３８Ｂ）、０．２５重量％（実施例５Ｂ）と増えるにつれてホイップ時間が２５５秒（実施例３８Ｂ）、２４０秒（実施例５Ｂ）と短縮され、歯切れと口こなれの評価値が高くなり、比容積も大きくなった。該含有量が０．６２重量％である実施例３７Ｂは、ホイップ時間が２７０秒となり大豆レシチン由来の独特の風味がやや感じられたものの、得られたケーキは比容積が大きく、外観、食感の評価が非常に良好であり、総合評価は概ね良好であった。   The following was found from Tables 9-10. When a sponge cake was produced using a vertical mixer, the whipping time of Example 39B containing no phospholipid in the foamable oil-in-water emulsion for kneading was 270 seconds. As the pure content increased to 0.12% by weight (Example 38B) and 0.25% by weight (Example 5B), the whipping time was shortened to 255 seconds (Example 38B) and 240 seconds (Example 5B). As a result, the evaluation value of crispness and mouthfeel increased, and the specific volume also increased. In Example 37B having a content of 0.62% by weight, although the whip time was 270 seconds and the unique flavor derived from soybean lecithin was somewhat felt, the obtained cake had a large specific volume, appearance, and texture. The evaluation was very good, and the overall evaluation was generally good.

縦型ミキサーを用いスポンジケーキを製造した場合、練り込み用起泡性水中油型乳化物中にソルビタン脂肪酸エステルを含有していない実施例４２Ｂのホイップ時間は３００秒であったが、該含有量が０．２重量％（実施例４１Ｂ）、０．４重量％（実施例５Ｂ）と増えるにつれてホイップ時間が２５５秒（実施例４１Ｂ）、２４０秒（実施例５Ｂ）と大きく短縮され、その短縮の度合いは連続ミキサーでのホイップ時間１１０秒（実施例４２）、１００秒（実施例４１）、８０秒（実施例５）における短縮の度合いよりも大きいものであった。同時に、ソルビタン脂肪酸エステルの添加量が増えるにつれて歯切れと口こなれの評価値が高くなり、比容積も大きくなった。一方、該ソルビタン脂肪酸エステルの含有量が１．０重量％（実施例４０Ｂ）になると、歯切れ、口こなれが悪くなり比容積が小さくなると共に、パネラーによっては、ソルビタン脂肪酸エステル特有の好ましくない風味が感じられた。   When a sponge cake was produced using a vertical mixer, the whip time of Example 42B containing no sorbitan fatty acid ester in the foamable oil-in-water emulsion for kneading was 300 seconds. Increases 0.2% by weight (Example 41B) and 0.4% by weight (Example 5B), and the whipping time is greatly reduced to 255 seconds (Example 41B) and 240 seconds (Example 5B). The degree of was larger than the degree of shortening in the whipping time 110 seconds (Example 42), 100 seconds (Example 41), and 80 seconds (Example 5) in the continuous mixer. At the same time, as the amount of sorbitan fatty acid ester added increased, the evaluation value of crispness and mouthfeel increased and the specific volume also increased. On the other hand, when the content of the sorbitan fatty acid ester is 1.0% by weight (Example 40B), the crispness and mouthfeel become worse and the specific volume becomes small. I felt it.

以上より、本発明の練り込み用起泡性水中油型乳化物は、生地に負担がかかる連続ミキサーでもホイップ時間が長くかかる縦型ミキサーでも好適に用いることが出来、起泡力をより高めることを目的としてリン脂質とソルビタン脂肪酸エステルを含有することが好ましいと言える。   From the above, the foamable oil-in-water emulsion for kneading of the present invention can be suitably used in a continuous mixer that imposes a burden on the dough or a vertical mixer that takes a long time for whipping, thereby further increasing the foaming power. It can be said that it is preferable to contain a phospholipid and a sorbitan fatty acid ester for the purpose.

Claims (5)

練り込み用起泡性水中油型乳化物であって、
前記水中油型乳化物全体に対して、プロピレングリコール脂肪酸エステル含有量が０．４５重量％以下で、ポリグリセリン脂肪酸エステル含有量が０．４５重量％以下であり、
前記水中油型乳化物が、食用油脂０．９〜３１重量％、水２２〜３９重量％、飽和脂肪酸モノグリセリド２．５〜１２重量％、モノグリセリドに有機酸がエステル結合したグリセリド誘導体２〜７重量％、ＨＬＢが９〜１６であるショ糖飽和脂肪酸エステル３．０〜５．０重量％、糖質２４〜４６重量％（固形分換算）、及び、増粘多糖類０．０４〜０．５重量％を含有し、
前記グリセリド誘導体と前記ショ糖飽和脂肪酸エステルの合計含有量と前記飽和脂肪酸モノグリセリドの含有量との重量比（Ｘ）が０．７〜３．０であり、
前記グリセリド誘導体の含有量と前記ショ糖飽和脂肪酸エステルの含有量の重量比（Ｙ）が０．５〜１．６であり、
前記飽和脂肪酸モノグリセリド全体中のベヘン酸モノグリセリド含量は７〜１００重量％であり、
乳化工程中に５℃／分以下の冷却速度で冷却され、
乳化工程で撹拌を停止する際の前記乳化物の温度が４８〜５８℃であり、
乳化工程後に１℃／分以下の冷却速度で０〜５０℃に冷却され、
０〜５０℃で保管される、練り込み用起泡性水中油型乳化物。 A foamable oil-in-water emulsion for kneading,
The propylene glycol fatty acid ester content is 0.45% by weight or less and the polyglycerin fatty acid ester content is 0.45% by weight or less with respect to the entire oil-in-water emulsion.
The oil-in-water emulsion comprises edible fats and oils 0.9 to 31% by weight, water 22 to 39% by weight, saturated fatty acid monoglyceride 2.5 to 12% by weight, and monoglyceride 2 to 7% by weight of an organic acid ester-bonded. %, Sucrose saturated fatty acid ester having an HLB of 9 to 16 to 3.0 to 5.0% by weight, carbohydrate to 24 to 46% by weight (in terms of solid content), and thickening polysaccharide 0.04 to 0.5 Containing% by weight,
The weight ratio (X) of the total content of the glyceride derivative and the sucrose saturated fatty acid ester and the content of the saturated fatty acid monoglyceride is 0.7 to 3.0,
The weight ratio (Y) of the content of the glyceride derivative and the content of the sucrose saturated fatty acid ester is 0.5 to 1.6,
Behenic acid monoglyceride content in entire saturated fatty acid monoglyceride Ri 7-100 wt% der,
Cooled at a cooling rate of 5 ° C./min or less during the emulsification process,
The temperature of the emulsion when stopping stirring in the emulsification step is 48 to 58 ° C,
After the emulsification step, it is cooled to 0 to 50 ° C. at a cooling rate of 1 ° C./min or less,
A foamable oil-in-water emulsion for kneading stored at 0 to 50 ° C. さらに、リン脂質０．０６〜０．８重量％を含有する請求項１に記載の練り込み用起泡性水中油型乳化物。   Furthermore, the foamable oil-in-water emulsion for kneading | mixing of Claim 1 containing 0.06-0.8 weight% of phospholipids. さらに、ソルビタン飽和脂肪酸エステル０．０５〜１．５重量％を含有する請求項１又は２に記載の練り込み用起泡性水中油型乳化物。   Furthermore, the foamable oil-in-water emulsion for kneading | mixing of Claim 1 or 2 containing 0.05 to 1.5 weight% of sorbitan saturated fatty acid ester. 請求項１〜３何れかに記載の練り込み用起泡性水中油型乳化物を製造する方法であって、
水、前記ショ糖飽和脂肪酸エステル、前記糖質、及び前記増粘多糖類を混合して、これらを含有する水相部を調製する工程、
前記食用油脂、前記飽和脂肪酸モノグリセリド、及び前記グリセリド誘導体を混合して、これらを含有する油相部を調製する工程、
前記水相部と前記油相部を混合し、５℃／分以下の冷却速度で冷却しつつ、撹拌により乳化を行い、４８〜５８℃で撹拌を停止して、乳化物を得る工程、
前記乳化物を、１℃／分以下の冷却速度で０〜５０℃に冷却して、前記練り込み用起泡性水中油型乳化物を得る工程、並びに、
前記練り込み用起泡性水中油型乳化物を０〜５０℃で保管する工程、を含む、方法。 A method for producing a foamable oil-in-water emulsion for kneading according to any one of claims 1 to 3,
Mixing water, the sucrose saturated fatty acid ester, the saccharide, and the thickening polysaccharide to prepare an aqueous phase containing them,
Mixing the edible oil and fat, the saturated fatty acid monoglyceride, and the glyceride derivative to prepare an oil phase part containing these,
Mixing the water phase part and the oil phase part, emulsifying by stirring while cooling at a cooling rate of 5 ° C./min or less, stopping stirring at 48 to 58 ° C. to obtain an emulsion ,
Cooling the emulsion to 0-50 ° C. at a cooling rate of 1 ° C./min or less to obtain the foamable oil-in-water emulsion for kneading , and
Storing the foamable oil-in-water emulsion for kneading at 0 to 50 ° C. 請求項１〜３何れかに記載の練り込み用起泡性水中油型乳化物を、穀物粉１００重量部に対して２〜１５重量部混合し、得られた混合物をホイップさせて、生地を得た後、当該生地を焼成することでケーキ類を得る、ケーキ類の製造方法。   The foamable oil-in-water emulsion for kneading according to any one of claims 1 to 3 is mixed in an amount of 2 to 15 parts by weight with respect to 100 parts by weight of grain flour, and the resulting mixture is whipped to obtain a dough. A method for producing cakes, which is obtained by baking the dough to obtain cakes.