JP6865260B2 - Filling cream composition and cake manufacturing method that can be baked - Google Patents

Filling cream composition and cake manufacturing method that can be baked Download PDF

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JP6865260B2
JP6865260B2 JP2019218464A JP2019218464A JP6865260B2 JP 6865260 B2 JP6865260 B2 JP 6865260B2 JP 2019218464 A JP2019218464 A JP 2019218464A JP 2019218464 A JP2019218464 A JP 2019218464A JP 6865260 B2 JP6865260 B2 JP 6865260B2
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JP2020089360A (en
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ドン フワ リー
ドン フワ リー
ソー ドン シム
ソー ドン シム
キ ホ パク
キ ホ パク
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

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  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)

Description

本明細書は、焼成（Ｂａｋｉｎｇ）が可能なフィリング用クリーム組成物及びケーキ製造方法に関する。 The present specification relates to a filling cream composition capable of baking and a method for producing a cake.

一般に、製菓用に使用するフィリング用クリームは、長期間の賞味期限を考慮して水分が除去された形態であり、油脂と粉末、糖類中心の混合物或いは極少量の水分が含有されたＷ／Ｏ（ｗａｔｅｒ ｉｎ ｏｉｌ）形態のクリームがほとんどである。これは、クリーム内に含有された多量の油脂で軟らかいクリームの食感を表現することができ、低い水分含量で保存安全性を高めることができるからであるが、口溶けが低調であり、味を表現するための水相成分が油脂で取り囲まれている形態であるため、多様な味を表現することが難しく、強い油っぽさを示し、表現しようとする本来のものとの間で味及び食感の差が大きく発生するという問題を有する。 Generally, filling creams used for confectionery are in a form in which water is removed in consideration of a long-term expiration date, and W / O containing a mixture of fats and oils and powder, a sugar-based mixture, or a very small amount of water. Most creams are in the form of (water in oil). This is because the texture of a soft cream can be expressed with a large amount of oil and fat contained in the cream, and the storage safety can be enhanced with a low water content, but the melting in the mouth is poor and the taste is improved. Since the aqueous phase component to be expressed is surrounded by fats and oils, it is difficult to express various tastes, it shows a strong oiliness, and the taste and the original one to be expressed are different. There is a problem that a large difference in texture occurs.

その一方で、短い賞味期限内に販売される製パン用クリームの場合、クリーム内の水分含量が高いため味を容易に表現することができ、製菓用クリームに比べて優れた食感及び味を有しているが、熱安定性と保管及び流通安全性が低下するので大量生産及び流通において問題を有している。 On the other hand, in the case of a bakery cream sold within a short expiration date, the taste can be easily expressed because the water content in the cream is high, and the texture and taste are superior to those of the confectionery cream. However, it has problems in mass production and distribution because it reduces thermal stability and storage and distribution safety.

また、製菓用／製パン用クリームは、両方とも熱安定性に欠けているので焼成が不可能であり、通常、６０℃以上の温度では本来の形態を失ってしまい、変形あるいは溶けて液体状態に変わる。 In addition, both creams for confectionery / bread making cannot be baked because they lack thermal stability, and usually lose their original form at a temperature of 60 ° C. or higher, and are deformed or melted into a liquid state. It changes to.

一方、このようなクリーム組成物を用いてフィリング物を含有したケーキ及び菓子／パン類を製造するとき、フィリング物を供給するためには特別な製造設備及び工程或いは製造者の煩雑な作業工程が必須となる。その結果、経費が生じたり、フィリング物の充填時において製造されたケーキ類に物理的な損傷が生じたり、焼成が完了した後のフィリング物の充填によって衛生的な問題が生じたりする可能性がある。 On the other hand, when producing cakes and confectionery / breads containing fillings using such a cream composition, special manufacturing equipment and processes or complicated work processes of the manufacturer are required to supply the fillings. Mandatory. As a result, costs may be incurred, cakes produced during filling of the filling may be physically damaged, and filling of the filling after baking may cause hygienic problems. is there.

したがって、クリームによる味表現を強化し、優れた食感を有し、熱安定性と保管及び流通安全性を技術的に付与した焼成が可能なフィリング用クリーム組成物を製造すること、ケーキの製造時におけるフィリング物の充填の便宜性を高め、流通安全性を確保することによって商業的に消費者が満足するに値する水準の製品が要求されている実情にある。 Therefore, to produce a filling cream composition that enhances the taste expression by the cream, has an excellent texture, and technically imparts thermal stability, storage and distribution safety, and can be baked, and manufactures a cake. The reality is that there is a demand for products of a level that is commercially worthy of consumer satisfaction by improving the convenience of filling fillings and ensuring distribution safety.

韓国公開特許第１０−２０１７−００８０２８９号Korean Published Patent No. 10-2017-0080289

そこで、本発明者等は、前記のような問題を研究した結果、本発明を完成するに至った。 Therefore, the present inventors have completed the present invention as a result of studying the above-mentioned problems.

本発明の一態様は、風味が良好であり、食感に優れたケーキの製造が可能な焼成用フィリングクリーム組成物を提供することにある。 One aspect of the present invention is to provide a baking filling cream composition capable of producing a cake having a good flavor and an excellent texture.

さらに詳細には、焼成が可能な軟らかい食感のクリームフィリング物を提供し、ケーキの製造時、特別な装置及び工程無しでクリームフィリング物が含有されたケーキの製造方法を提供することにある。 More specifically, it is an object of the present invention to provide a cream filling having a soft texture that can be baked, and to provide a method for producing a cake containing the cream filling without any special equipment or steps during the production of the cake.

本発明の目的は、以上で言及した目的に制限されない。本発明の目的は、以下の説明によってより明らかになり、特許請求の範囲に記載の手段及びその組み合わせで実現され得る。 The object of the present invention is not limited to the object mentioned above. The object of the present invention will be further clarified by the following description, and can be realized by the means described in the claims and a combination thereof.

本発明の一態様は、焼成が可能な耐熱性クリーム組成物であって、組成物の全重量に対して、食用油脂３７〜５３重量％、糖類を精製水に溶解させた水溶液４０〜５３重量％、澱粉１〜５重量％、乳化剤と安定剤の混合物０．５〜５重量％、及び乳清粉末１〜５重量％を含み、前記組成物は、比重が１．００〜１．１３であることを特徴とする、焼成が可能な耐熱性クリーム組成物を提供する。 One aspect of the present invention is a heat-resistant cream composition that can be fired, and has 37 to 53% by weight of edible oil and fat and 40 to 53% by weight of an aqueous solution in which saccharides are dissolved in purified water with respect to the total weight of the composition. %, Starch 1-5% by weight, mixture of emulsifier and stabilizer 0.5-5% by weight, and emulsion powder 1-5% by weight, the composition having a specific gravity of 1.00 to 1.13. Provided is a heat-resistant cream composition capable of firing, which is characterized by being present.

本発明の一態様において、前記組成物は、組成物の全重量に対して、香料０．１〜３重量％、抗酸化剤０．０１〜１重量％、及び着色料０．００１〜０．１重量％をさらに含む焼成が可能な耐熱性クリーム組成物を提供する。 In one aspect of the invention, the composition comprises 0.1 to 3% by weight of a fragrance, 0.01 to 1% by weight of an antioxidant, and 0.001 to 0% by weight of a colorant, based on the total weight of the composition. Provided is a heat-resistant cream composition capable of firing, further containing 1% by weight.

本発明の他の態様は、前記クリーム組成物の製造方法であって、前記食用油脂を含む油相部を製造する段階；糖類を精製水に溶解させた水溶液を含む水相部を製造する段階；前記油相部を水相部に乳化剤と安定剤とを用いて混合する段階；及び前記混合物を撹拌する段階；を含むクリーム組成物の製造方法を提供する。 Another aspect of the present invention is the method for producing the cream composition, which is a step of producing an oil phase portion containing the edible oil and fat; a step of producing an aqueous phase portion containing an aqueous solution in which saccharides are dissolved in purified water. Provided is a method for producing a cream composition, which comprises a step of mixing the oil phase portion with an aqueous phase portion using an emulsifier and a stabilizer; and a step of stirring the mixture.

本発明の他の態様において、前記方法は、組成物の比重が１．００〜１．１３になるまで１０００ｒｐｍ〜２０００ｒｐｍの回転数で３分〜１０分間撹拌する段階を含むクリーム組成物の製造方法を提供する。 In another aspect of the present invention, the method comprises the step of stirring for 3 to 10 minutes at a rotation speed of 1000 rpm to 2000 rpm until the specific gravity of the composition reaches 1.00 to 1.13. I will provide a.

本発明の更に他の態様は、クリームが含まれたケーキの製造方法であって、ケーキ組成物と前記クリーム組成物のうちいずれか一つのクリーム組成物とを混合して成形する段階及び焼成する段階を含み、前記ケーキ組成物は、比重が０．８０〜０．８５であり、前記ケーキ組成物は、組成物の全重量に対して、砂糖１０〜３０重量％、精製塩０．１〜０．５重量％、油脂１５〜２５重量％、全卵２０〜３０重量％、小麦粉２０〜３０重量％を含む、クリームが含まれたケーキの製造方法を提供する。 Yet another aspect of the present invention is a method for producing a cake containing cream, in which the cake composition and any one of the cream compositions are mixed and molded, and the cake is baked. Including the steps, the cake composition has a specific gravity of 0.80 to 0.85, and the cake composition contains 10 to 30% by weight of sugar and 0.1 to 1% by weight of refined salt based on the total weight of the composition. Provided is a method for producing a cake containing cream, which comprises 0.5% by weight, 15 to 25% by weight of fats and oils, 20 to 30% by weight of whole eggs, and 20 to 30% by weight of flour.

本発明の更に他の態様において、前記クリーム組成物とケーキ組成物は１：２〜５の重量比で混合され、前記焼成は、１５０〜２００℃の温度で１５〜４５分間焼成する、クリームが含まれたケーキの製造方法を提供する。 In yet another aspect of the invention, the cream composition and the cake composition are mixed in a weight ratio of 1: 2-5 and the baking is carried out at a temperature of 150-200 ° C. for 15-45 minutes. Provided is a method for producing the included cake.

本発明の更に他の態様において、前記クリーム組成物の比重は、前記ケーキ組成物の比重に比べて０．１３〜０．３５高い、クリームが含まれたケーキの製造方法を提供する。 In still another aspect of the present invention, there is provided a method for producing a cake containing cream, wherein the specific gravity of the cream composition is 0.13 to 0.35 higher than the specific gravity of the cake composition.

本発明の更に他の態様において、前記ケーキ組成物の製造は、比重が０．８０〜０．８５になるまで２２０〜２８０ｒｐｍの回転数で３〜１０分間撹拌する段階を含む、クリームが含まれたケーキの製造方法を提供する。 In yet another aspect of the invention, the production of the cake composition comprises a step of stirring at 220-280 rpm for 3-10 minutes until the specific gravity reaches 0.80-0.85. Provide a method for producing a cake.

本発明によって提供される焼成用クリーム組成物は、より本来のものに近い味及び食感が表現され、製造時、ケーキと共に高温で長時間焼成が可能な水準の耐熱性が確保され、これに基づいて製造されたフィリング物が含有されたケーキは、製造現場での大量生産において、特別な充填設備及び作業を必要としないため製造工程を簡素化でき、流通安全性を強化し、供給者の要求を充足させると同時に、優れた品質の食品を望む消費者の需要を理解した上で製品を提供することができる。 The baking cream composition provided by the present invention expresses a taste and texture closer to the original one, and secures a level of heat resistance that enables long-term baking at a high temperature together with a cake during production. Cakes containing fillings produced on the basis can simplify the manufacturing process, enhance distribution safety and supply of suppliers because they do not require special filling equipment and work in mass production at the manufacturing site. At the same time as satisfying the demand, it is possible to provide the product with understanding the demand of the consumer who desires the food of excellent quality.

本発明の効果は、以上で言及した効果に限定されない。本発明の効果は、以下の説明で推論可能な全ての効果を含むものとして理解しなければならない。 The effects of the present invention are not limited to the effects mentioned above. The effects of the present invention should be understood to include all effects that can be inferred in the following description.

本発明の一態様に係る完成したケーキの模式図であって、ケーキ組成物内にクリーム組成物が含有された形態の完成したケーキの模式図である。It is a schematic diagram of the completed cake which concerns on one aspect of this invention, and is the schematic diagram of the completed cake in the form which the cream composition was contained in the cake composition. 本発明のクリーム組成物を含むケーキの製造時、フィリング物の位置及び形態を確認するための比較例３、実施例１及び比較例１の切断面写真である。It is a cut surface photograph of Comparative Example 3, Example 1 and Comparative Example 1 for confirming the position and morphology of a filling material at the time of producing a cake containing the cream composition of the present invention.

本記載で数値範囲が開示される場合、このような範囲は連続的であり、異なる形で指摘されない限り、このような範囲の最小値から最大値が含まれた前記最大値までの全ての値を含む。さらに、このような範囲が整数を称する場合、異なる形で指摘されない限り、最小値から最大値が含まれた前記最大値までを含む全ての整数が含まれる。 When numerical ranges are disclosed herein, such ranges are continuous and all values from the minimum value to the maximum value including the maximum value of such range, unless otherwise indicated. including. Further, when such a range refers to an integer, it includes all integers including the minimum value to the maximum value including the maximum value, unless otherwise indicated.

本明細書において、範囲が変数に対して記載される場合、前記変数は、前記範囲の記載された各終了点を含む記載された範囲内の全ての値を含むものと理解され得る。例えば、「５〜１０」の範囲は、５、６、７、８、９及び１０の値のみならず、６〜１０、７〜１０、６〜９、７〜９などの任意の下位範囲を含み、５．５、６．５、７．５、５．５〜８．５及び６．５〜９などの記載された範囲の範疇に妥当な各整数間の任意の値も含むものと理解され得る。また、例えば、「１０％〜３０％」の範囲は、１０％、１１％、１２％、１３％などの各値と３０％までを含む全ての整数のみならず、１０％〜１５％、１２％〜１８％、２０％〜３０％などの任意の下位範囲を含み、１０．５％、１５．５％、２５．５％などのように記載された範囲の範疇内の妥当な各整数間の任意の値も含むものと理解され得る。 As used herein, when a range is described for a variable, the variable can be understood to include all values within the stated range, including each stated end point of the range. For example, the range of "5 to 10" includes not only the values of 5, 6, 7, 8, 9 and 10, but also any lower range such as 6 to 10, 7 to 10, 6 to 9, 7 to 9. Including, understood to include any value between each integer that is valid in the category described, such as 5.5, 6.5, 7.5, 5.5-8.5 and 6.5-9. Can be done. Further, for example, the range of "10% to 30%" includes not only all integers including each value such as 10%, 11%, 12%, 13% and up to 30%, but also 10% to 15%, 12 Between each reasonable integer within the range described as 10.5%, 15.5%, 25.5%, etc., including any subrange such as% -18%, 20% -30%, etc. It can be understood to include any value of.

以下、本発明に対して詳細に説明する。 Hereinafter, the present invention will be described in detail.

本発明は、焼成が可能なフィリング用クリーム組成物及びケーキ製造方法に関し、より詳細には、焼成が可能なフィリング用クリーム組成物を製造し、特別な供給装置無しでクリーム組成物をケーキ内に充填するケーキ製造方法を提供する。より詳細には、特定の原料を組み合わせて使用し、製品の食感に優れ、焼成中の溶解及び性状の変化を防止できるフィリングクリームを製造し、ケーキ内にクリームを充填するための特別な供給装置及び工程無しでフィリング物が含有されたケーキを製造する方法に関する。 The present invention relates to a filling cream composition that can be baked and a method for producing a cake. More specifically, the filling cream composition that can be baked is produced, and the cream composition is placed in a cake without a special feeding device. A method for producing a cake to be filled is provided. More specifically, a special supply for filling a cake with a filling cream that uses a combination of specific ingredients to produce a filling cream that has an excellent texture of the product and can prevent dissolution and changes in properties during baking. The present invention relates to a method for producing a cake containing a filling without an apparatus and a process.

一般に、ケーキ内にクリームを充填するためには、まず、ケーキを製造した後、穴を開けることによって内層部を掻き出し、絞り袋或いはフィリング用ユニットを用いてケーキ内のクリームを充填する。その結果、時間、費用及び追加工程設備が多く必要になる。 Generally, in order to fill a cake with cream, first, after manufacturing the cake, the inner layer portion is scraped out by making a hole, and the cream in the cake is filled using a piping bag or a filling unit. As a result, a lot of time, cost and additional process equipment are required.

本発明は、前記のような問題を解決し、最初の液体状態のケーキミックスとゲル化されたクリーム組成物とを共に充填して焼成し、追加工程無しで直ちに図１のような完成品を得ることができる。このような発明が可能な理由は、ゲル化されたクリーム組成物が、焼成が可能になるように耐熱性が付与され、ケーキミックスとクリーム組成物との比重差を用いて自然にケーキの内層に位置できるように設計されたためである。 The present invention solves the above-mentioned problems, fills and bake the initial liquid cake mix and the gelled cream composition together, and immediately produces a finished product as shown in FIG. 1 without any additional steps. Obtainable. The reason why such an invention is possible is that the gelled cream composition is imparted with heat resistance so that it can be baked, and the inner layer of the cake is naturally formed by using the difference in specific gravity between the cake mix and the cream composition. This is because it was designed so that it can be located in.

以下では、本発明の多様な態様を説明する。 Hereinafter, various aspects of the present invention will be described.

本発明の一態様は、 焼成が可能な耐熱性クリーム組成物であって、組成物の全重量に対して、食用油脂３７〜５３重量％、糖類を精製水に溶解させた水溶液４０〜５３重量％、澱粉１〜５重量％、乳化剤と安定剤の混合物０．５〜５重量％、及び乳清粉末１〜５重量％を含み、前記組成物は、比重が１．００〜１．１３であることを特徴とする、焼成が可能な耐熱性クリーム組成物を提供する。 One aspect of the present invention is a heat-resistant cream composition that can be fired, and has 37 to 53% by weight of edible oil and fat and 40 to 53% by weight of an aqueous solution in which saccharides are dissolved in purified water with respect to the total weight of the composition. %, Starch 1-5% by weight, mixture of emulsifier and stabilizer 0.5-5% by weight, and emulsion powder 1-5% by weight, the composition having a specific gravity of 1.00 to 1.13. Provided is a heat-resistant cream composition capable of firing, which is characterized by being present.

一態様において、前記食用油脂は、植物性油脂類及び食用油脂加工品のうち少なくとも一つを含むものであり得る。より具体的には、温度変化に応じて油脂の結晶が発生及び変化する固体脂含量が高い油種よりは、液体油の方が製造適性上有利であるが、特別に要求する最終クリーム組成物の物性によっては固体脂が含有された加工油脂の使用も可能である。 In one aspect, the edible fats and oils may contain at least one of vegetable fats and oils and processed edible fats and oils. More specifically, a liquid oil is more advantageous in terms of production suitability than an oil type having a high solid fat content in which crystals of fats and oils are generated and changed in response to a temperature change, but a specially required final cream composition. Depending on the physical characteristics of the product, processed oils and fats containing solid fat can also be used.

一態様において、前記糖類は、糖類加工品類、オリゴ糖類、果糖類、飴類及び糖シロップ類のうち少なくとも一つを含むものであり得る。一態様において、糖類の種類及び含量に応じて味が変化し、保存性（水分活性度及び水分含量）の増減に影響を及ぼして、安定的な油／水混合乳化物を製造することができる。一態様において、糖類を精製水に溶解させた前記水溶液に含まれた糖類は、ソルビトール、グリセリン及び水飴のうちいずれか一つ以上を含み得る。但し、精製水は含まれていなくともよく、糖類の一部の含量で含まれてもよい。 In one embodiment, the saccharide may include at least one of processed saccharides, oligosaccharides, fructose, candies and sugar syrups. In one aspect, a stable oil / water mixed emulsion can be produced by changing the taste according to the type and content of saccharides and affecting the increase / decrease in storage stability (water activity and water content). .. In one embodiment, the saccharide contained in the aqueous solution in which the saccharide is dissolved in purified water may contain any one or more of sorbitol, glycerin and starch syrup. However, purified water does not have to be contained, and may be contained in a part of the sugar content.

一態様において、乳化剤としてグリセリン脂肪酸エステルを含み、安定剤としてセルロース、キサンタンガム、カラギーナン、ペクチン及び澱粉類のうち少なくとも一つを含むものであり得る。一態様において、乳化剤としてグリセリン脂肪酸エステルを０〜０．５重量％含み、安定剤としてセルロースを１．５〜２．０重量％含み、キサンタンガム／カラギーナンを０．１〜０．３重量％含み得る。 In one embodiment, the emulsifier may contain a glycerin fatty acid ester and the stabilizer may contain at least one of cellulose, xanthan gum, carrageenan, pectin and starches. In one embodiment, it may contain 0 to 0.5% by weight of glycerin fatty acid ester as an emulsifier, 1.5 to 2.0% by weight of cellulose as a stabilizer, and 0.1 to 0.3% by weight of xanthan gum / carrageenan. ..

耐熱性クリーム組成物が、前記食用油脂、澱粉、精製水、糖類、乳化剤、安定剤、乳清粉末とを、前記含量範囲内で含む場合、熱安定性に優れるので焼成が可能であり、離水の副作用がなく、風味及び食感に優れ、ケーキの製造時、特別な工程無しでクリーム組成物がケーキの中央部或いは内部に安定的に位置し得る。 When the heat-resistant cream composition contains the edible oil, starch, purified water, sugar, emulsifier, stabilizer, and whey powder within the above-mentioned content range, it is excellent in thermal stability and can be baked and separated from water. The cream composition can be stably located in the center or inside of the cake without any special steps during the production of the cake.

本発明の一態様において、前記組成物は、組成物の全重量に対して、香料０．１〜３重量％、抗酸化剤０．０１〜１重量％、及び着色料０．００１〜０．１重量％をさらに含む、焼成が可能な耐熱性クリーム組成物を提供する。 In one aspect of the invention, the composition comprises 0.1 to 3% by weight of a fragrance, 0.01 to 1% by weight of an antioxidant, and 0.001 to 0% by weight of a colorant, based on the total weight of the composition. Provided is a heat resistant cream composition which can be baked and further contains 1% by weight.

耐熱性クリーム組成物が、前記香料、抗酸化剤及び着色料を前記含量範囲内で含む場合、熱安定性に優れるので焼成が可能であり、離水の副作用がなく、風味及び食感に優れ、ケーキの製造時、特別な工程無しでクリーム組成物がケーキの中央部或いは内部に安定的に位置し得る。 When the heat-resistant cream composition contains the perfume, antioxidant and colorant within the above content range, it is excellent in thermal stability and can be baked, has no side effect of water separation, and is excellent in flavor and texture. During the production of the cake, the cream composition can be stably located in the center or inside of the cake without any special steps.

本発明の他の態様は、前記クリーム組成物の製造方法であって、前記食用油脂を含む油相部を製造する段階；糖類を精製水に溶解させた水溶液を含む水相部を製造する段階；前記油相部を水相部に乳化剤と安定剤とを用いて混合する段階；及び前記混合物を撹拌する段階；を含む、クリーム組成物の製造方法を提供する。 Another aspect of the present invention is the method for producing the cream composition, which is a step of producing an oil phase portion containing the edible oil / fat; a step of producing an aqueous phase portion containing an aqueous solution in which saccharides are dissolved in purified water. Provided is a method for producing a cream composition, which comprises a step of mixing the oil phase portion with an aqueous phase portion using an emulsifier and a stabilizer; and a step of stirring the mixture.

一態様において、前記製造方法は、油相部及び水相部を６０〜７０℃の乳化タンクで混合する段階、冷却する段階及び撹拌する段階を含み、５〜１５℃の組成物を製造する段階を含み得る。 In one embodiment, the production method comprises a step of mixing the oil phase portion and the aqueous phase portion in an emulsification tank at 60 to 70 ° C., a cooling step and a stirring step, and a step of producing a composition at 5 to 15 ° C. May include.

本発明の他の態様において、前記方法は、組成物の比重が１．００〜１．１３になるまで１０００ｒｐｍ〜２０００ｒｐｍの回転数で３分〜１０分間撹拌する段階を含む、クリーム組成物の製造方法を提供する。 In another aspect of the invention, the method comprises the step of stirring the composition at a rotation speed of 1000 rpm to 2000 rpm for 3 to 10 minutes until the specific gravity of the composition reaches 1.00 to 1.13. Provide a method.

本発明の更に他の態様は、クリームが含まれたケーキの製造方法であって、ケーキ組成物と前記クリーム組成物のうちいずれか一つのクリーム組成物とを混合して成形する段階及び焼成する段階を含み、前記ケーキ組成物は、比重が０．８０〜０．８５であり、前記ケーキ組成物は、組成物の全重量に対して、砂糖１０〜３０重量％、精製塩０．１〜０．５重量％、油脂１５〜２５重量％、全卵２０〜３０重量％、小麦粉２０〜３０重量％を含む、クリームが含まれたケーキの製造方法を提供する。 Yet another aspect of the present invention is a method for producing a cake containing cream, in which the cake composition and any one of the cream compositions are mixed and molded, and the cake is baked. Including the steps, the cake composition has a specific gravity of 0.80 to 0.85, and the cake composition contains 10 to 30% by weight of sugar and 0.1 to 1% by weight of refined salt based on the total weight of the composition. Provided is a method for producing a cake containing cream, which comprises 0.5% by weight, 15 to 25% by weight of fats and oils, 20 to 30% by weight of whole eggs, and 20 to 30% by weight of flour.

ケーキ組成物が、前記砂糖、精製塩、油脂、全卵及び小麦粉を前記含量範囲内で含む場合、風味及び食感に優れ、ケーキの製造時、特別な工程無しでクリーム組成物がケーキの中央部或いは内部に安定的に位置し得る。 When the cake composition contains the sugar, refined salt, fat, whole egg and wheat flour within the above content range, the flavor and texture are excellent, and the cream composition is in the center of the cake without any special step during the production of the cake. It can be stably located inside or inside.

本発明の更に他の態様において、前記クリーム組成物とケーキ組成物は１：２〜５の重量比で混合され、前記焼成は、１５０〜２００℃の温度で１５〜４５分間焼成する、クリームが含まれたケーキの製造方法を提供する。 In yet another aspect of the invention, the cream composition and the cake composition are mixed in a weight ratio of 1: 2-5 and the baking is carried out at a temperature of 150-200 ° C. for 15-45 minutes. Provided is a method for producing the included cake.

本発明の更に他の態様において、前記クリーム組成物の比重は、前記ケーキ組成物の比重に比べて０．１３〜０．３５高い、クリームが含まれたケーキの製造方法を提供する。 In still another aspect of the present invention, there is provided a method for producing a cake containing cream, wherein the specific gravity of the cream composition is 0.13 to 0.35 higher than the specific gravity of the cake composition.

本発明の更に他の態様において、前記ケーキ組成物の製造は、比重が０．８０〜０．８５になるまで２２０〜２８０ｒｐｍの回転数で３〜１０分間撹拌する段階を含む、クリームが含まれたケーキの製造方法を提供する。 In yet another aspect of the invention, the production of the cake composition comprises a step of stirring at 220-280 rpm for 3-10 minutes until the specific gravity reaches 0.80-0.85. Provide a method for producing a cake.

以下、具体的な実施例を通じて本発明をより具体的に説明する。下記の実施例は、本発明の理解を促進するための例示に過ぎなく、本発明の範囲がこれに限定されることはない。 Hereinafter, the present invention will be described in more detail through specific examples. The following examples are merely examples for facilitating the understanding of the present invention, and the scope of the present invention is not limited thereto.

＜クリーム組成物の製造：クリーム製造例１〜６＞ <Production of cream composition: Cream production examples 1 to 6>

本発明の一実施例に係る焼成用クリーム組成物の製造方法は、下記の表１による油相部及び水相部を６０〜７０℃の乳化タンクで混合する段階と、冷却及び撹拌によって１０℃のゲル組成物を製造する段階とを含む。 The method for producing a baking cream composition according to an embodiment of the present invention includes a step of mixing the oil phase portion and the aqueous phase portion according to Table 1 below in an emulsification tank at 60 to 70 ° C., and cooling and stirring at 10 ° C. Including the step of producing the gel composition of.

食用油脂としては、植物性油脂である菜種油を使用した。糖類を精製水に溶解させた水溶液において、糖類としてはソルビトール、グリセリン及び水飴を使用した。澱粉としては澱粉加工品を使用した。乳化剤としてはグリセリン脂肪酸エステルを使用し、安定剤としては、セルロース、キサンタンガム及びカラギーナンを使用した。香料としてはバター香料及びミルク香料を使用した。抗酸化剤としてはｄ−トコフェロール（混合型）を使用した。着色料としてはベータカロチンを使用した。 As the edible oil and fat, rapeseed oil, which is a vegetable oil and fat, was used. Sorbitol, glycerin and starch syrup were used as the saccharides in the aqueous solution in which the saccharides were dissolved in purified water. A modified starch product was used as the starch. Glycerin fatty acid ester was used as an emulsifier, and cellulose, xanthan gum and carrageenan were used as stabilizers. Butter flavor and milk flavor were used as flavors. As an antioxidant, d-tocopherol (mixed type) was used. Beta carotene was used as the colorant.

撹拌時、製造例１〜６では、それぞれの比重が発現され得るように、１０００ｒｐｍ〜３５００ｒｐｍの回転数で３分〜１５分間撹拌し、下記の表１のようなクリーム比重の組成物を得た。但し、製造例３では１５００ｒｐｍで５分間撹拌し、製造例６では３０００ｒｐｍで１０分間撹拌した。 At the time of stirring, in Production Examples 1 to 6, the mixture was stirred at a rotation speed of 1000 rpm to 3500 rpm for 3 to 15 minutes so that each specific gravity could be expressed, and a composition having a cream specific gravity as shown in Table 1 below was obtained. .. However, in Production Example 3, the mixture was stirred at 1500 rpm for 5 minutes, and in Production Example 6, it was stirred at 3000 rpm for 10 minutes.

比重の測定においては、水を充填したときの重量、試料を充填したときの重量をそれぞれ精秤し、その材料の水に対する比重を計算する方法により、１００ｇの比重カップ（水基準）を用いてそれに相応する試料の比重を測定した。 In measuring the specific gravity, a 100 g specific gravity cup (water standard) is used by precisely weighing the weight when filled with water and the weight when filled with a sample, and calculating the specific gravity of the material with respect to water. The specific gravity of the corresponding sample was measured.

Figure 0006865260
Figure 0006865260

＜ケーキ組成物の製造：ケーキ製造例１〜３＞ <Cake composition production: Cake production examples 1 to 3>

本発明の一実施例に係るクリーム充填前のケーキ製造例の配合を表２に示した。 Table 2 shows the formulation of the cake production example before cream filling according to one embodiment of the present invention.

糖類としては、ソルビトール、水飴、グリセリン及び加糖練乳を使用した。 As sugars, sorbitol, starch syrup, glycerin and sweetened condensed milk were used.

撹拌時、製造例１では２５０ｒｐｍの回転数で３〜４分間撹拌し、製造例２では３００ｒｐｍの回転数で３〜４分間撹拌し、製造例３では２００ｒｐｍの回転数で３〜４分間撹拌することによって下記の表２のような比重を得た。 During stirring, Production Example 1 stirs at a rotation speed of 250 rpm for 3 to 4 minutes, Production Example 2 stirs at a rotation speed of 300 rpm for 3 to 4 minutes, and Production Example 3 stirs at a rotation speed of 200 rpm for 3 to 4 minutes. As a result, the specific weights shown in Table 2 below were obtained.

比重の測定においては、水を充填したときの重量、試料を充填したときの重量をそれぞれ精秤し、その材料の水に対する比重を計算する方法により、１００ｇの比重カップ（水基準）を用いてそれに相応する試料の比重を測定した。 In measuring the specific gravity, a 100 g specific gravity cup (water standard) is used by precisely weighing the weight when filled with water and the weight when filled with a sample, and calculating the specific gravity of the material with respect to water. The specific gravity of the corresponding sample was measured.

Figure 0006865260
Figure 0006865260

比重が０．８０以下である場合は、ケーキ自体の食感は軽く且つ軟らかいが、前記クリーム組成物との比重差を考慮したとき、ケーキの形態及び充填されたクリーム組成物との食感バランスが多少低下するという官能結果を得た。 When the specific gravity is 0.80 or less, the texture of the cake itself is light and soft, but when the difference in specific gravity from the cream composition is taken into consideration, the shape of the cake and the texture balance with the filled cream composition are taken into consideration. We obtained a sensory result that the amount was slightly reduced.

比重が０．８５を超える場合は、クリーム組成物との比重差を考慮したとき、フィリング物の位置及び形態が不良であり、所望の品質の製品を得ることができなかった。 When the specific gravity exceeds 0.85, when the difference in specific gravity from the cream composition is taken into consideration, the position and form of the filling material are defective, and a product of desired quality cannot be obtained.

したがって、ケーキ組成物は、比重が０．８０〜０．８５である前記製造例１によって製造した。 Therefore, the cake composition was produced according to Production Example 1 having a specific gravity of 0.80 to 0.85.

＜実験例１．焼成用クリーム製造例１〜６の組成物評価 ＞ <Experimental example 1. Evaluation of compositions of baking cream production examples 1 to 6>

前記クリーム製造例１〜６の製造適性、分離度、熱安定性、風味及び食感を下記のような方法で評価した。 The production suitability, separation degree, thermal stability, flavor and texture of the cream production examples 1 to 6 were evaluated by the following methods.

製造適性は、クリームの製造時、エマルジョン及びゲル化適性確認（油／水混合及び分離度）について下記４等級のいずれかを記載して評価した。 The production suitability was evaluated by describing one of the following four grades for confirmation of emulsion and gelation suitability (oil / water mixture and degree of separation) at the time of cream production.

分離度は、クリームの製造後、常温で７日間保管しながら表面の油／水分離程度について下記４等級のいずれかを記載して評価した。 The degree of separation was evaluated by describing one of the following four grades for the degree of oil / water separation on the surface while storing the cream at room temperature for 7 days after production.

熱安定性は、１８０℃オーブンで３０分間焼成した後、クリームの保形・性状について下記４等級のいずれかを記載して評価した。 The thermal stability was evaluated by describing any of the following 4 grades for the shape retention and properties of the cream after baking in an oven at 180 ° C. for 30 minutes.

風味及び食感は、クリームの製造後、官能（口溶け（くちどけ）、ゲル強度による食感）について下記４等級のいずれかを記載して評価した。 After the production of the cream, the flavor and texture were evaluated by describing any of the following four grades in terms of sensuality (melting in the mouth, texture due to gel strength).

実験の結果は、下記の表３の通りであった。 The results of the experiment are shown in Table 3 below.

Figure 0006865260
Figure 0006865260

４等級……×：非常に悪い、△：悪い、○：良い、◎：非常に良い Grade 4 …… ×: Very bad, △: Bad, ○: Good, ◎: Very good

製造例１では、製造後、保管中に離水が発生し、不安定な乳化形態によって熱安定性が低下することを確認した。 In Production Example 1, it was confirmed that after production, water separation occurred during storage, and the thermal stability was lowered due to the unstable emulsified form.

製造例４では、油っぽさが強くなり、製造時に相転移が容易に発生し、製造安定性及び熱安定性が低下することを確認した。 In Production Example 4, it was confirmed that the oiliness became strong, the phase transition easily occurred during production, and the production stability and thermal stability were lowered.

製造例５では、冷却後のクリーム強度が最も強いことを確認した。 In Production Example 5, it was confirmed that the cream strength after cooling was the strongest.

製造例２、製造例３、製造例５、製造例６のクリーム組成物において、適合した製造適性、分離度（離水）及び熱安定性を示すことを最終的に確認した。 It was finally confirmed that the cream compositions of Production Example 2, Production Example 3, Production Example 5, and Production Example 6 exhibited suitable production suitability, separation degree (water separation), and thermal stability.

＜クリーム組成物を含むケーキの製造：実施例１〜３及び比較例１〜３＞ <Production of cake containing cream composition: Examples 1 to 3 and Comparative Examples 1 to 3>

前記表１及び表２で製造されたケーキ１５ｇ及び焼成用クリーム組成物５ｇを順次モルダーで成形した後、１８０℃オーブンで３０分間焼成することによって製品を完成させた。具体的には、下記のような工程で製造した。 The product was completed by sequentially molding 15 g of the cake and 5 g of the baking cream composition produced in Tables 1 and 2 with a moulder and then baking in an oven at 180 ° C. for 30 minutes. Specifically, it was manufactured by the following process.

（１）モルダーにケーキミックス１５ｇ充填 (1) Fill the moulder with 15 g of cake mix

（２）前記（１）のモルダー上に５ｇのクリーム組成物充填 (2) Filling the moulder of (1) with 5 g of cream composition

（３）焼成 (3) Baking

前記のような組成物の製造工程において、クリームは自然に下降し、ケーキミックスは膨れ上がりながらクリームを覆うようになる。その一方で、一般的なフィリングケーキは、１）モルダーにケーキミックスを充填し、２）焼成した後、３）焼成によって固形化されたケーキの底面側を部分的にくり貫き、４）ケーキ内にクリームを充填する工程、を経る。しかし、本発明のフィリングケーキを製造する工程では、前記 ３）、４）の工程を経ることなく前記（１）〜(３)の工程のみでケーキを製造する。 In the manufacturing process of the composition as described above, the cream naturally descends and the cake mix swells and covers the cream. On the other hand, general filling cakes are 1) filled with a cake mix in a moulder, 2) baked, and 3) partially hollowed out the bottom side of the cake solidified by baking, and 4) inside the cake. Go through the process of filling the cream. However, in the step of producing the filling cake of the present invention, the cake is produced only by the steps (1) to (3) above without going through the steps 3) and 4).

製造されたクリーム組成物が含まれたケーキの水分含量、水分活性度、クリーム組成物の熱安定性及び形態、食感を評価した。 The water content, water activity, thermal stability and morphology of the cream composition, and texture of the cake containing the produced cream composition were evaluated.

ケーキの水分含量（％）は、水分測定機（ＫＥＴＴ、ＦＤ７２０）で測定し、水分活性度（Ａｗ）はノバシーナ社製のＬａｂｍａｓｔｅｒ−ａｗで測定した。 The water content (%) of the cake was measured with a water content measuring machine (KETT, FD720), and the water activity (Aw) was measured with Labmaster-aw manufactured by Novacina.

風味及び食感は、製造後、官能（ケーキの内／外層の食感バランス、口溶け（くちどけ）、外層（ケーキ）の食感、内層（クリームの食感）で測定した。 After production, the flavor and texture were measured by sensuality (texture balance of inner / outer layer of cake, melting in mouth (cake), texture of outer layer (cake), and inner layer (texture of cream).

フィリング物の位置及び形態は、製造されたケーキの切断面で確認し、図２の通りであった。 The position and morphology of the filling was confirmed on the cut surface of the produced cake and was as shown in FIG.

Figure 0006865260
Figure 0006865260

×：非常に悪い、△：悪い、○：良い、◎：非常に良い ×: Very bad, △: Bad, ○: Good, ◎: Very good

評価結果は、表４及び図２の通りであった。 The evaluation results are shown in Table 4 and FIG.

比較例１では、焼成時に熱安定性が低下し、クリーム組成物の形態が不十分であり、ケーキ内の位置及び形態が不良であった。 In Comparative Example 1, the thermal stability was lowered at the time of baking, the form of the cream composition was insufficient, and the position and form in the cake were poor.

比較例２では、焼成時に熱安定性が低調であり、クリーム組成物の形態が破壊され、ケーキ内で溶けてなくなり、性状が不良であった。 In Comparative Example 2, the thermal stability was low during baking, the form of the cream composition was destroyed, and the cream composition was not melted in the cake, resulting in poor properties.

比較例３では、製品内のクリーム組成物がケーキの中央部或いは内部に位置させることができず、ケーキ内部で充填物の形態を作りにくかった。 In Comparative Example 3, the cream composition in the product could not be located in the center or inside of the cake, making it difficult to form the filling inside the cake.

実施例１〜３の場合、熱安定性、風味及び食感、フィリング物の位置及び形態において優れた性質を示した。なお、実施例１及び実施例２の場合、実施例３に比べて食感が軟らかく、ケーキとクリームとのバランスがより一層優れていた。 In the case of Examples 1 to 3, excellent properties were exhibited in terms of thermal stability, flavor and texture, and the position and form of the filling material. In addition, in the case of Example 1 and Example 2, the texture was softer than that of Example 3, and the balance between the cake and the cream was further excellent.

以上、添付の図面を参照して本発明の実施例を説明したが、本発明の属する技術分野で通常の知識を有する者であれば、本発明がその技術的思想や必須的な特徴に変更しなくても他の具体的な形態で実施され得ることを理解可能であろう。そのため、以上で記述した実施例は、全ての面で例示的なものであって、限定されるものではない。
Examples of the present invention have been described above with reference to the accompanying drawings, but if the person has ordinary knowledge in the technical field to which the present invention belongs, the present invention is changed to the technical idea and essential features thereof. It will be understandable that it can be implemented in other concrete forms without it. Therefore, the examples described above are exemplary in all respects and are not limited.

Claims (8)

焼成が可能な耐熱性内部充填用クリーム組成物であって、
組成物の全重量に対して、
食用油脂３７〜５３重量％、
糖類を精製水に溶解させた水溶液４０〜５３重量％、
澱粉１〜５重量％、
乳化剤と安定剤の混合物０．５〜５重量％、及び
乳清粉末１〜５重量％を含み、
前記内部充填用クリーム組成物は、比重が１．００〜１．１３であることを特徴とする、焼成が可能な耐熱性内部充填用クリーム組成物。 A heat-resistant internal filling cream composition that can be fired.
For the total weight of the composition
Edible fats and oils 37-53% by weight,
40-53% by weight of an aqueous solution in which saccharides are dissolved in purified water,
Starch 1-5% by weight,
Contains 0.5-5% by weight of a mixture of emulsifier and stabilizer, and 1-5% by weight of whey powder.
The internal filling cream composition is a heat-resistant internal filling cream composition capable of baking, which has a specific gravity of 1.00 to 1.13. 前記内部充填用クリーム組成物は、組成物の全重量に対して、
香料０．１〜３重量％、
抗酸化剤０．０１〜１重量％、及び
着色料０．００１〜０．１重量％をさらに含む、請求項１に記載の焼成が可能な耐熱性内部充填用クリーム組成物。 The internal filling cream composition is based on the total weight of the composition.
Fragrance 0.1 to 3% by weight,
The calcinable, heat-resistant internal filling cream composition according to claim 1, further comprising 0.01 to 1% by weight of an antioxidant and 0.001 to 0.1% by weight of a colorant. 請求項１又は２に記載の内部充填用クリーム組成物の製造方法であって、
前記食用油脂を含む油相部を製造する段階；
糖類を精製水に溶解させた水溶液を含む水相部を製造する段階；
前記油相部を水相部に安定剤を用いて混合する段階；及び
前記混合物を撹拌する段階；を含む、内部充填用クリーム組成物の製造方法。 The method for producing an internal filling cream composition according to claim 1 or 2.
The stage of producing the oil phase portion containing the edible oil and fat;
The stage of producing an aqueous phase part containing an aqueous solution in which sugars are dissolved in purified water;
A method for producing an internal filling cream composition, which comprises a step of mixing the oil phase portion with an aqueous phase portion using a stabilizer; and a step of stirring the mixture. 前記方法は、組成物の比重が１．００〜１．１３になるまで１０００ｒｐｍ〜２０００ｒｐｍの回転数で３分〜１０分間撹拌する段階を含む、請求項３に記載の内部充填用クリーム組成物の製造方法。 The cream composition for internal filling according to claim 3, wherein the method comprises a step of stirring for 3 to 10 minutes at a rotation speed of 1000 rpm to 2000 rpm until the specific gravity of the composition becomes 1.00 to 1.13. Production method. ケーキ内の充填物としての内部充填用クリームが含まれたケーキの製造方法であって、
ケーキ組成物と請求項１又は２による内部充填用クリーム組成物とを混合して成形する段階及び焼成する段階を含み、
前記ケーキ組成物は、比重が０．８０〜０．８５であり、
前記ケーキ組成物は、組成物の全重量に対して、砂糖１０〜３０重量％、精製塩０．１〜０．５重量％、油脂１５〜２５重量％、全卵２０〜３０重量％、小麦粉２０〜３０重量％を含む、ケーキ内の充填物としての内部充填用クリームが含まれたケーキの製造方法。 A method for producing a cake containing an internal filling cream as a filling in the cake.
Including a step of mixing and molding the cake composition and the cream composition for internal filling according to claim 1 or 2, and a step of baking.
The cake composition has a specific gravity of 0.80 to 0.85 and has a specific gravity of 0.80 to 0.85.
The cake composition contains 10 to 30% by weight of sugar, 0.1 to 0.5% by weight of refined salt, 15 to 25% by weight of fats and oils, 20 to 30% by weight of whole eggs, and wheat flour with respect to the total weight of the composition. A method for producing a cake containing an internal filling cream as a filling in the cake, which comprises 20 to 30% by weight. 前記内部充填用クリーム組成物とケーキ組成物は１：２〜５の重量比で混合され、
前記焼成は、１５０〜２００℃の温度で１５〜４５分間焼成する、請求項５に記載のケーキ内の充填物としての内部充填用クリームが含まれたケーキの製造方法。 The cream composition for internal filling and the cake composition are mixed in a weight ratio of 1: 2 to 5 and are mixed.
The method for producing a cake containing an internal filling cream as a filling material in the cake according to claim 5, wherein the baking is performed at a temperature of 150 to 200 ° C. for 15 to 45 minutes. 前記内部充填用クリーム組成物の比重は、前記ケーキ組成物の比重に比べて０．１３〜０．３５高い、請求項５に記載のケーキ内の充填物としての内部充填用クリームが含まれたケーキの製造方法。 The specific gravity of the inner filling cream composition, 0.13 to 0.35 higher than the specific gravity of the cake composition, containing the internal filling cream as fillers in the cake of claim 5 How to make a cake. 前記ケーキ組成物の製造は、比重が０．８０〜０．８５になるまで２２０〜２８０ｒｐｍの回転数で３〜１０分間撹拌する段階を含む、請求項５に記載のケーキ内の充填物としての内部充填用クリームが含まれたケーキの製造方法。 The cake composition is produced as a filling material in a cake according to claim 5, comprising a step of stirring at a rotation speed of 220 to 280 rpm for 3 to 10 minutes until the specific gravity reaches 0.80 to 0.85. A method of making a cake that contains cream for internal filling.
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