JPH01218538A - Sponge cakes and preparation thereof - Google Patents
Sponge cakes and preparation thereofInfo
- Publication number
- JPH01218538A JPH01218538A JP4088588A JP4088588A JPH01218538A JP H01218538 A JPH01218538 A JP H01218538A JP 4088588 A JP4088588 A JP 4088588A JP 4088588 A JP4088588 A JP 4088588A JP H01218538 A JPH01218538 A JP H01218538A
- Authority
- JP
- Japan
- Prior art keywords
- sponge
- cake
- cakes
- sponge cakes
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 18
- 239000002562 thickening agent Substances 0.000 claims abstract description 17
- 239000003349 gelling agent Substances 0.000 claims abstract description 12
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- 239000003765 sweetening agent Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000010521 absorption reaction Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 229920000881 Modified starch Polymers 0.000 claims description 13
- 235000019426 modified starch Nutrition 0.000 claims description 13
- 239000004368 Modified starch Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000000126 substance Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 150000008163 sugars Chemical class 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 description 27
- 229930006000 Sucrose Natural products 0.000 description 20
- 239000005720 sucrose Substances 0.000 description 20
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 19
- 235000013312 flour Nutrition 0.000 description 19
- 238000009472 formulation Methods 0.000 description 16
- 239000000463 material Substances 0.000 description 14
- 239000006188 syrup Substances 0.000 description 14
- 235000020357 syrup Nutrition 0.000 description 14
- 238000007630 basic procedure Methods 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 11
- 239000007787 solid Substances 0.000 description 10
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 9
- 235000010493 xanthan gum Nutrition 0.000 description 9
- 239000000230 xanthan gum Substances 0.000 description 9
- 229920001285 xanthan gum Polymers 0.000 description 9
- 229940082509 xanthan gum Drugs 0.000 description 9
- 229930091371 Fructose Natural products 0.000 description 8
- 239000005715 Fructose Substances 0.000 description 8
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 8
- 235000014103 egg white Nutrition 0.000 description 8
- 210000000969 egg white Anatomy 0.000 description 8
- 235000013601 eggs Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- 230000014759 maintenance of location Effects 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 102000002322 Egg Proteins Human genes 0.000 description 5
- 108010000912 Egg Proteins Proteins 0.000 description 5
- 238000005187 foaming Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000010418 carrageenan Nutrition 0.000 description 4
- 239000000679 carrageenan Substances 0.000 description 4
- 229920001525 carrageenan Polymers 0.000 description 4
- 229940113118 carrageenan Drugs 0.000 description 4
- 230000015271 coagulation Effects 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 229940099112 cornstarch Drugs 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- -1 and flour Chemical compound 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 125000000185 sucrose group Chemical group 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 208000010470 Ageusia Diseases 0.000 description 1
- 229930091051 Arenine Natural products 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 239000004131 EU approved raising agent Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000569 Gum karaya Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 241000934878 Sterculia Species 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000000305 astragalus gummifer gum Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 229920006184 cellulose methylcellulose Polymers 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000004872 foam stabilizing agent Substances 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000009727 food gelling agent Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 239000000231 karaya gum Substances 0.000 description 1
- 229940039371 karaya gum Drugs 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 125000001779 palatinose group Chemical group 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
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- 235000010491 tara gum Nutrition 0.000 description 1
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、スポンジケーキ類の製造に従来甘味料として
用いることができなかった液糖類を使用し、その際に増
粘剤−ゲル化剤および吸水性の大きい加工澱粉のうち一
種または二種以上を添加使用したテクスチャーの良好な
スポンジケーキ類およびその製造方法に関するものであ
る。Detailed Description of the Invention (Industrial Field of Application) The present invention uses liquid sugar, which could not be used as a sweetener in the past, in the production of sponge cakes. The present invention also relates to sponge cakes with a good texture that use one or more of the highly water-absorbing processed starches, and a method for producing the same.
（従来の技術）
スポンジケーキ類は、主として蔗糖、卵、小麦粉を材料
として作られるが、卯の蛋白質の起泡性を利用してケー
キの組織を作るため、フオームタイプケーキとも呼ばれ
ている。スポンジケーキ類の作シ万は、晋造、先ず卵と
蔗８！を一緒にして泡立てる。泡立器で攪拌を続けるう
ちに気泡はたんだん細かくなって１弾力性のめる泡が、
泡立器にしつか９とまとわシ付くようになる。こｎに、
注意深く小麦粉を加えて生地勿作シ１ｍに入れてオープ
ンで焼く。生地中の細かい気泡は、その中の空気の熱膨
張や水蒸気の発生によって徐々に大きくなり、卵と小麦
粉の蛋白質が熱凝固によって固まるまで＃張′ｊｋ絖け
、スポンジブーキの組織ができ上がる。この場合、卵と
蔗糖を泡立て、できた気泡は単に多いだけでなく、ｍか
くて消えにくい気泡でなけれはならない。(Prior Art) Sponge cakes are mainly made from sucrose, eggs, and flour, and are also called foam-type cakes because they use the foaming properties of rabbit protein to create a cake structure. Shinzo made the sponge cakes, first of all, eggs and 8 pieces of sweet potato! Whisk together. As you continue to stir with a whisk, the bubbles will gradually become finer and more elastic.
It will start to stick to the whisk. Today,
Carefully add flour and place in a 1 m thick dough bowl and bake in the open. The small air bubbles in the dough gradually become larger due to the thermal expansion of the air inside them and the generation of water vapor, and the proteins in the eggs and flour solidify due to heat coagulation, creating a sponge bouquet structure. In this case, when eggs and sucrose are whipped, the bubbles formed must not only be large in number, but also be difficult to disappear.
以上の如くスポンジケーキの生地を作る場合。When making the sponge cake batter as described above.
一般には、材料中忙水を加えないで、卵と蔗糖を一緒に
して泡立てたものに小麦粉を加えて生地を作る。これら
一連の工程の中で、スポンジケーキ類の材料中に水分が
多過ぎると、材料中の蛋白質が水で薄まるため、気泡の
安定性を保つ働きが鈍〕、気泡の膜を構成する液体の重
力による排液現象が１表面粘性の低下によシ助長される
。このため、起泡操作で生成した気泡が、同操作や続く
混合操作で消失したわ、気泡どうしが合体して大きい気
泡となつ九シする。このような生地で焼き上げたスポン
ジケーキ類は、スポンジの組織のきめが粗く不均一なも
のになる。また、スポンジケーキ類の材料中に水分が多
いと、生地を型に流し込んで焼き上げる操作で、蛋白質
の凝固が始まる前に、生地の内部で材料の沈降が起こり
、焼き上げ後のスポンジの組織は、下部が密で上部は気
泡の多いものとなる。。Generally, the dough is made by whisking eggs and sucrose together and adding flour, without adding water. During this series of processes, if there is too much water in the ingredients for sponge cakes, the protein in the ingredients will be diluted with water, which will slow down the ability to maintain the stability of the bubbles. Drainage due to gravity is facilitated by a decrease in surface viscosity. For this reason, the bubbles generated during the foaming operation disappear during the same operation and the subsequent mixing operation, and the bubbles combine to form larger bubbles. Sponge cakes baked with such a batter have a rough and uneven texture. In addition, if there is a lot of water in the ingredients of sponge cakes, when the batter is poured into a mold and baked, the ingredients will settle inside the batter before the protein coagulation begins, resulting in the structure of the sponge after baking. The lower part is dense and the upper part has many bubbles. .
現在、起泡剤や気泡の安定剤等は、何種類か市販されて
いるが、これらはいずれも、主として結晶状の蔗糖を使
用する一般のスポンジケーキ類の品質をより高めること
を主目的としておシ、液糖類を使用したスポンジケーキ
類にこれラヲ爵いた場合、満足のいく効果は得られてい
ない。したがって、液糖類はスポンジケーキ類の甘味料
として使用すると、ケーキの保形性、テクスチャー等に
問題が生じるため使用されていない。Currently, there are several types of foaming agents and foam stabilizers on the market, but they are all aimed at improving the quality of general sponge cakes that mainly use crystalline sucrose. However, when sponge cakes using liquid sugar contain this product, satisfactory effects are not obtained. Therefore, when liquid sugar is used as a sweetener for sponge cakes, it causes problems in the shape retention, texture, etc. of the cake, so it is not used.
（発明が解決しようとする課題）
上記理由によ〕、スポンジケーキ類の甘味料としては、
一般に蔗糖が使われ、液ｍ焦線便用されていないが、材
料費の低減や１機能性のるる液糖類の利用を目的として
、液糖類の使用が望まれていた。蔗糖の代ｐに、比較的
価格′の安いぶどう楯・果糖液糖や果糖・ぶどう糖液楯
または虫歯になラナいパラチノースシロップ等械能性の
ある液糖類で置換してスポンジケーキを作ると、原材料
中に水分が多くなるため、■生地′４を調畳するまでの
工程で、気泡が消失したシ、気泡どうしが合体して大き
な気泡となつ友シして、スポンジの組織はきめが粗く不
均一で１弾力性のないものとなる。(Problem to be solved by the invention) For the above reasons, as a sweetener for sponge cakes,
Generally, sucrose is used and liquid sugar is not used for liquid sugar, but the use of liquid sugar has been desired for the purpose of reducing material costs and using monofunctional liquid sugar. If you make a sponge cake by replacing sucrose with relatively cheap grape saccharide, high fructose liquid sugar, fructose/glucose liquid sugar, or mechanistic liquid sugar such as palatinose syrup, which is resistant to tooth decay, Because there is a lot of moisture in the raw materials, during the process of preparing dough '4, the air bubbles disappear and the air bubbles coalesce into large air bubbles, resulting in a coarse texture of the sponge. It becomes non-uniform and inelastic.
■この生地を型に流し込んだ後の工程で、生地内部で材
料の沈降が起）、スポンジの組織は不均質なものとなる
。■蛋白質の凝固力が弱くなるため。■In the process after pouring this dough into the mold, the material settles inside the dough) and the structure of the sponge becomes non-uniform. ■Because the coagulation power of proteins becomes weaker.
焼き上げ後にケーキ上面が凹み、外形が崩れる等。After baking, the top of the cake becomes dented and its shape collapses.
全体的に保形性が悪くなる等の欠点があつ九。There are nine drawbacks such as poor overall shape retention.
（課題を解決するための手段）
不発明石らは、上述の欠点を克服するため、この水分の
一部を除去まｆｃは固定化し、気泡を強化。(Means for Solving the Problem) In order to overcome the above-mentioned drawbacks, Fugenishi et al. removed part of this water, fixed the FC, and strengthened the air bubbles.
安定式せる作用ｔ−有する物質の検討上行った。ただし
、その物質は、轟然のことながら、でき上がったスポン
ジケーキ衆の味、＊感および色ｔ−ｍなわないこと１作
業性の良いどとが前提条件となる。This study was carried out to investigate substances that have a stabilizing effect. However, the prerequisites for this substance are that the taste, texture and color of the finished sponge cake should not be different from t-m, 1) it should be easy to work with, etc.
七の結果、増粘剤、ゲル化剤、加工澱粉を単独または二
種以上を組み合わせ１加使用することによって、気泡の
安定性が向上し、さらに、過剰の水分が吸収、保持され
ることによシ、従来スポンジケーキ類の甘味料として使
用できなかった液糖類を使用しても、前述の欠点のない
テクスチャーの良好なスポンジケーキ類の製造が可能な
ことを見出し０本発明を完成した。As a result of Section 7, the use of thickeners, gelling agents, and modified starches alone or in combination of two or more improves the stability of air bubbles and furthermore absorbs and retains excess moisture. We have now completed the present invention by discovering that it is possible to produce sponge cakes with a good texture without the above-mentioned drawbacks even by using liquid sugar, which could not be used as a sweetener for sponge cakes in the past.
すなわち１本発明は、従来とは全く異なるスポンジケー
キ類の製造方法およびスポンジケーキ類を提供するもの
で、スポンジケーキ類を製造するに際し、甘味料として
主として液糖類を使用し。That is, 1. the present invention provides a method for producing sponge cakes and sponge cakes that are completely different from conventional methods, and in producing sponge cakes, liquid sugar is mainly used as a sweetener.
気泡の安定性を保つ働きと凝固によシケーキ全体の形を
保つ働きをする蛋白質および生地が、液糖類に含まれる
水分によって、スポンジの組織が不均一で不均質となり
、ｔた。外形が崩れるという欠点を、増粘剤、ゲル化剤
、加工澱粉のうち一種または二種以上添加使用すること
によシ解消し。The proteins and dough that function to maintain the stability of the air bubbles and the overall shape of the cake through coagulation are affected by the moisture contained in the liquid sugar, causing the structure of the sponge to become uneven and uneven. The disadvantage of losing its shape can be overcome by adding one or more of thickeners, gelling agents, and modified starches.
テクスチャーの良好なスポンジケーキ類を製造する方法
である。This is a method for producing sponge cakes with good texture.
本発明で使用する増粘剤は、その使用手順が増粘剤を卵
白に加えるか、または液糖類に加えてからこれを卵白に
加えて起泡操作を行う関係上、卵白の凝固が５０Ｃ付近
から始まるので、スポンジケーキ類の起泡操作は、一般
に常温付近で行わなければならない。したがって、増粘
剤は常温可溶性のものが最適であるが、卵白と混合する
前の液糖類に加えて加熱溶解させてから、冷却して卵白
に加えるという方法も取れるので、加熱溶解性のもので
もよい。水中で膨潤するタイプの増粘剤も効果がある。The thickening agent used in the present invention is used by adding the thickening agent to the egg white, or adding it to liquid sugar and then adding it to the egg white to perform the foaming operation, so that the egg white coagulates around 50C. Therefore, the foaming operation for sponge cakes must generally be carried out at around room temperature. Therefore, it is best to use a thickener that is soluble at room temperature, but it is also possible to add it to the liquid sugar before mixing it with the egg whites, dissolve it by heating, then cool it and add it to the egg whites. But that's fine. Thickeners that swell in water are also effective.
また、増粘剤の代りに食品用ゲル化剤を使用しても、増
粘剤と同じような効果を得ることができる。ゲル化剤の
作用は、調製中または調製後の生地が若干ゲル化される
ことによって、生地の内部の材料および気泡の動きが制
限されることにある。Further, even if a food gelling agent is used instead of the thickener, the same effect as that of the thickener can be obtained. The action of the gelling agent is to slightly gel the dough during or after preparation, thereby restricting the movement of materials and air bubbles within the dough.
材料の動きが制限されることによって、材料の沈みが抑
えられ、気泡の動きが制限されること忙よって、気泡の
消滅や気泡どうしの合体による大きな気泡の発生が抑え
られることである。友だし。By restricting the movement of the material, the sinking of the material is suppressed, and by restricting the movement of bubbles, the generation of large bubbles due to the disappearance of bubbles or the coalescence of bubbles is suppressed. We're friends.
本発明で使用できるゲルｆヒ剤は、そのゲル化温度が調
製中の生地の温度以上の温度のものでなければならない
。The gelling agent that can be used in the present invention must have a gelling temperature higher than the temperature of the dough being prepared.
本発明で使用できる増粘剤およびゲル化剤の例をあげる
と、キサンタンガム、グアーガム、アルギン酸ナトリウ
ム、ローカストビーンガム、カラヤガム、トラガントガ
ム、タラガム、ＣＭＣ，カラギーナン、ゼラチン等１食
品用として一般に使われているものであればよい。これ
らを目的により単独で使用するか、または二種以上を組
み合わせて使用してもよい。Examples of thickeners and gelling agents that can be used in the present invention include xanthan gum, guar gum, sodium alginate, locust bean gum, karaya gum, tragacanth gum, tara gum, CMC, carrageenan, gelatin, etc.1. It is fine as long as it is something. These may be used alone or in combination of two or more depending on the purpose.
加工澱粉は１通常１食品として使用されている澱粉ｔ−
原料とし、この澱粉粒の一部をアルファー化することに
よシ吸水性を増大きせた加工澱粉が使用できる。Processed starch is starch that is usually used as food.
As a raw material, processed starch whose water absorbency has been increased by alphaning a portion of the starch granules can be used.
増粘剤、ゲル化剤、加工澱粉のうちの一部を使用するか
、または二種以上を組み合わせて使用することもでき、
また、ベーキングパウダー等の膨張剤、蔗糖脂肪酸エス
テル等の安定剤を使用すると、さらに好ましい結果が得
られる。液糖類は。It is also possible to use some of the thickeners, gelling agents, and modified starches, or to use a combination of two or more of them.
Further, more preferable results can be obtained by using a leavening agent such as baking powder and a stabilizer such as sucrose fatty acid ester. Liquid sugar.
ぶどう糖・果糖液糖、果糖・ぶどう糖液糖、パラチノー
スシロップ、マルトースシロッフ、マルチトールその他
の一般に市販されている液糖類で。With glucose/fructose corn syrup, fructose/glucose corn syrup, palatinose syrup, maltose syrup, maltitol, and other commercially available corn syrup.
これらを目的によシ単独または組み合せて使用すること
ができる。また、当然のことながら、これらの液糖類と
結晶蔗糖を組み合せて使用することもできる。蔗糖を使
用する通常のスポンジケーキ類に比べ材料費を低減させ
、あるいは虫歯にならないケーキ、甘味を低減させたケ
ーキ、カロリーを低減させ次ケーキ等、バラエティ−に
富む特徴のあるケーキの製造が可能である。These can be used alone or in combination depending on the purpose. Naturally, these liquid sugars and crystalline sucrose can also be used in combination. Compared to regular sponge cakes that use sucrose, it is possible to manufacture a wide variety of unique cakes, including lower material costs, cakes that do not cause cavities, cakes with reduced sweetness, and cakes with reduced calories. It is.
（実施例）
次に、上記の液糖類、増粘剤、ゲル化剤、加工澱粉を便
用したスポンジケーキ類の実施例および比較例によシ詳
細に睨明する。(Example) Next, Examples and Comparative Examples of sponge cakes using the above-mentioned liquid sugar, thickener, gelling agent, and modified starch will be discussed in detail.
実施例、比較例で使用するスポンジケーキの基本涼科配
合例全第１表に１作ｐ方の基本手順を第２表に示す。同
じく、カステラの基本配合例を第５表に２作り万の基本
手順を第４表に示す。Table 1 shows all the basic formulations of sponge cakes used in Examples and Comparative Examples, and Table 2 shows the basic procedure for making one cake. Similarly, Table 5 shows an example of the basic formulation for castella cake, and Table 4 shows the basic procedure for making 2 million castella cakes.
第 １ 表 スポンジケーキの基本配合 原料 配合 卵 ２００ を 結晶蔗＠ １ｏａｙ 小麦粉 １２０２ 第 ２ 表 スポンジケーキ製造の基本手順 １ 卵を卵白と卵黄に分ける。Table 1 Basic composition of sponge cake Raw material composition Eggs 200 Crystal 蔠＠ 1oay Flour 1202 Table 2 Basic steps for making sponge cake 1. Separate the eggs into egg whites and yolks.
２ 卵白を７分立て程度まで泡立ててから。2. Beat the egg whites for about 7 minutes.
結晶蔗糖を入れてさらに泡立てる。Add crystallized sucrose and whisk further.
３ ２に卵黄を入れてさらに泡立てる。3 Add the egg yolk to Step 2 and whisk further.
４ ３に篩に掛けた小麦粉を入れてさっくりと混合する
。4 Add the sifted flour to step 3 and mix thoroughly.
５ ケーキ型に紙を敷き、４の全量を流し入れて表面を
平らにする。5. Line a cake mold with paper, pour in the entire amount from step 4, and level the surface.
６ １６０〜１８０Ｃ（７）オープンで３０〜４０分間
焼く。6 Bake at 160-180C (7) open for 30-40 minutes.
ｗ４５ 表
カステラの基本配置
原料 配合
夛β ２００ ｙ＋鮎昌焦
糖 １９０ｖ
小麦粉 ９０８ｖ
第 ４ 表
カステラ製造の基本手順
１ 全卵に結晶蔗糖を入れ６分立て程度に泡立てる。w45 Table Basic arrangement of castella raw materials Mixture β 200 y + Ayu-sho sugar 190v Wheat flour 908v Table 4 Basic procedure for making castella 1 Add crystalline sucrose to whole eggs and whisk for about 6 minutes.
２ 篩に掛けた小麦粉を１に入れて混ぜる。2. Add the sifted flour to step 1 and mix.
３ 鉄板上に紙を２〜３枚敷き、内部に紙を張った木枠
型をその上に載せ、中に２を流し込む。3. Lay 2-3 sheets of paper on the iron plate, place a wooden frame mold with paper on the inside, and pour 2 into it.
４ １８０Ｃに調整したオープンに入れ、上部からの熱
を遮断するため木枠製の上に鉄板を載せる。4 Place it in an open oven adjusted to 180C and place a steel plate on top of the wooden frame to block the heat from above.
５５分後にオープンから取り出して、大きな泡を抜くた
め下層部から軽く掻き混ぜ、再びオープンに入れる。After 55 minutes, remove from the oven, stir gently from the bottom to remove large bubbles, and put back into the oven.
６５分後にオープンから取シ出し、中層部から軽く掻き
混ぜ、再びオープンに入れる。After 65 minutes, remove from the oven, stir lightly from the middle layer, and put back into the oven.
７ さらに３分後にオープンから取シ出し１表層部を軽
く掻き混ぜ、再びオープンに入れる。7 After another 3 minutes, take it out of the oven, stir the surface layer of 1, and put it back in the oven.
８ 木枠型上部の鉄板を外して１０分程度焼いて、カス
テラの上忙焼き色を着ける。8 Remove the iron plate from the top of the wooden frame and bake for about 10 minutes until the top of the castella is golden brown.
９ 木枠減の上に紙を張った木枠を載せ、１６０Ｃモ５
０〜３５分間焼く。9 Place a wooden frame covered with paper on top of the wooden frame, and
Bake for 0-35 minutes.
比較例１
スポンジケーキの基本配合によａ、ｉ本手屓にしたがっ
てスポンジケーキを焼き上げた。そのケ 。Comparative Example 1 A sponge cake was baked according to the basic recipe of sponge cake according to the following procedures. That case.
−キは、しつかプシ次外形を持ち、スポンジの組織も弾
力があり、きめが細かく均一であった。- Ki had a slightly puss-shaped outer shape, and the sponge structure was elastic, fine and uniform.
比較例２
スポンジケーキの基本配合の蔗糖の部分を、蔗糖と同固
形分重量の固形分濃度７１チであるパラチノースシロッ
プ１４０ｆに置換えた配合で、基本手順にしたがってス
ポンジケーキを焼き上げた。Comparative Example 2 A sponge cake was baked according to the basic procedure with a formulation in which the sucrose part in the basic formulation of a sponge cake was replaced with Palatinose syrup 140f, which had a solid content concentration of 71% and the same solid content as sucrose.
このケーキは、焼き上げ直後は結晶蔗糖使用の場合と同
じ程度の大きさと形を持っているが、室温まで冷めてく
ると、ケーキ上部の中央部が凹んで側面が崩れてしまい
、また、ケーキ内部の組織は。Immediately after baking, this cake has the same size and shape as a cake made with crystalline sucrose, but when it cools to room temperature, the center of the top of the cake dents and the sides collapse, and the inside of the cake The organization is.
弾力はなく、きめが粗く不均一で、また、材料の沈みが
生じ、全体的な保形性も悪かつ次。このように、パラチ
ノースシロップを使用したスポンジケーキは、結晶蔗糖
使用のものに比べ多くの欠点が見られた。There is no elasticity, the texture is rough and uneven, the material sinks, and the overall shape retention is poor. As described above, sponge cakes made with palatinose syrup had many disadvantages compared to those made with crystalline sucrose.
実施例１
これらの欠点を改善するため１次に、加工澱粉を使用し
てスポンジケーキ全作った。ここで使用する加工澱粉は
、コーンスターチを適度に吸水させて膨潤きせた後、加
熱処理によって部分的忙アルファー化したもので、吸水
能力が遠心法による保水量で比較して１通常の小麦粉ま
たはコーンスターチが１ｆ当ｆｃシの保水置駒１．Ｏｆ
であるのに対し、約５．７ｆであ夛１通常の小麦粉また
はコーンスターチよシ１？当たりの保水量が約２．７ｆ
多い加工澱粉である。Example 1 In order to improve these drawbacks, first, a sponge cake was made entirely using modified starch. The processed starch used here is corn starch that has been made to absorb water to swell and then partially become pregelatinized through heat treatment, and has a water absorption capacity of 1 compared to regular wheat flour or corn starch in water retention capacity measured by centrifugation. The water retention piece of 1st fc is 1. Of
However, it is about 5.7 grams of regular flour or cornstarch. Water retention amount per unit is approximately 2.7f
It is mostly processed starch.
材料の配合は、比較例２の小麦粉の部分を、各々１０％
、１５％、２０％、３０優に相当する重量の加工澱粉で
置換した配合でスポンジケーキを試作した。その結果、
加工澱粉で１５優以上置換したものは、外形の崩れや上
面の凹みがなく、スポンジの状態も、きめが細かく、均
一で１弾力性のある組織に々る仁とが分った。また、ケ
ーキの膨らみも蔗糖使用のものとほとんど同じになるこ
とが分った。ぶどう糖・果糖原着使用のスポンジケーキ
についても、パラチノースシロップ使用の場合と同様の
検討を行った。基本配合の結晶蔗糖の代わシに、それと
同固形分量のぶどう糖・果糖液１Ｉｋ（ｌｉｉｉ形分濃
度７５係）を使用して、基本手順にしたがってスポンジ
ケーキを作ると、そのケー゛キは上面が凹み、外形が崩
れ、スポンジは１弾力性がなく、きめが粗く、不均一な
組織となってしまう。しかし、この配合の小麦粉を、そ
の重量の２０％の加工澱粉で置換えてスポンジケーキｔ
−作ったところ、このスポンジケーキは、外形の崩れや
上面の凹みがなく、スポンジの状態も、きめが細かく、
均一なものになることがわかった。The composition of the ingredients was as follows: 10% of each of the flour parts of Comparative Example 2
, 15%, 20%, and 30% of the weight of modified starch were substituted to make sponge cakes. the result,
When the processed starch was replaced with 15 starch or more, there was no collapse of the outer shape or dents on the top surface, and the sponge was found to have a fine texture, uniformity, and elasticity. It was also found that the rise of the cake was almost the same as that using sucrose. A similar study was conducted on sponge cakes using glucose/fructose dye as in the case using palatinose syrup. If you make a sponge cake according to the basic procedure by using 1 Ik of glucose/fructose solution (IIII form concentration 75 parts) with the same solid content as the crystalline sucrose in the basic formulation, the cake will have a top surface. The sponge becomes dented, loses its shape, and becomes inelastic, rough, and uneven in texture. However, by replacing the flour in this formulation with 20% of its weight of modified starch, sponge cake t
-When I made this sponge cake, there was no deformation or dents on the top, and the sponge was finely textured.
It turned out to be uniform.
加工澱粉を使用したスポンジケーキ類の配合に。For formulation of sponge cakes using modified starch.
市販のベーキングパッダー。起油剤、安定剤などを併用
することは、勿論、何の幣害がないばかシか、それな〕
の効果を発揮する。・例えば、ベーキングパウダーを併
用することによル、ケーキの膨らみが増すことは勿論、
加熱時の着色を抑える効果もある。Commercially available baking pad. Of course, it is foolish to use oil raising agents, stabilizers, etc., without any harm.
Demonstrates the effect of・For example, by using baking powder together, it goes without saying that the rise of the cake will increase.
It also has the effect of suppressing coloring during heating.
加工澱粉を使用したスポンジケーキの味質については、
官能検査によシ検討を行ったが、蔗糖使用の通常の配合
のものく比べて、全く遜色のない味質であった。本冥施
例で使用の加工澱粉は、原料の澱粉を熱処理だけしたも
ので、無味無臭であるので、これで、スポンジケーキ類
配合中の小麦粉の一部を置換して作ったスポンジケーキ
類の味質を損なう原因とはならない。そればかシか、こ
の加工澱粉は澱粉そのものであるので、成分分析上も、
加工澱粉を使用していないものとの差はつかない。Regarding the taste of sponge cake made with modified starch,
A sensory test was conducted, and the taste quality was comparable to that of a conventional formulation using sucrose. The processed starch used in this example is a raw starch that has been heat-treated and is tasteless and odorless, so it can be used to make sponge cakes made by replacing part of the flour in the sponge cake formulation. It does not cause any loss of taste. Is that stupid? This processed starch is starch itself, so from a component analysis point of view,
There is no difference between this product and one that does not use modified starch.
実施例２
スポンジケーキの基本配合の結晶蔗糖の代わシに、これ
と同固形分重量のパラチノースシロップ１４０ｔに置き
換えた配合に、増粘剤としてキサンタンガムを添加して
スポンジケーキを試作した。Example 2 A prototype sponge cake was made by adding xanthan gum as a thickener to a formulation in which crystalline sucrose in the basic formulation of a sponge cake was replaced with 140 tons of palatinose syrup having the same solid content weight.
キサンタンガムの使用量は、配合中の小麦紛当）０．１
優、０．２俤、 ０．４ ％ 、 ０．６チ、１．ロー
、１．５％ 、 ２．０１の重量に相当する量とした。The amount of xanthan gum used is 0.1 (based on wheat contamination in the formulation)
Excellent, 0.2 yen, 0.4%, 0.6 chi, 1. Low, 1.5%, the amount corresponding to the weight of 2.01.
その結果。the result.
キサンタンガム０．１％の使用量ではほとんど効果はな
（，０，２％の使用量では外形は保たれるようになるが
、スポンジ組織の均一性に欠け、０．４％以上の使用で
外形およびスポンジの組織とも満足のいくものが得られ
るようになつ几。すなわち。There is almost no effect when using xanthan gum at an amount of 0.1% (the outer shape is maintained when using an amount of 0.2%, but the sponge structure lacks uniformity, and when using more than 0.4% the outer shape is and a satisfactory sponge structure.
外形については、比較例２に示したようなケーキ上面の
凹みやケーキ側面の崩れは全く見られず。Regarding the external shape, there were no dents on the top surface of the cake or collapse of the sides of the cake as shown in Comparative Example 2.
スポンジの組織はきめが細かく均一で、材料の沈みもな
く弾力のあるものであつ友。しかし、キサンタンガムの
使用量が２．０％になると、焼き上げ時のケーキの膨張
が多過ぎ、ケーキの上面と側面の境目に亀裂が生じた。The structure of the sponge is fine and uniform, and the material does not sink and is elastic. However, when the amount of xanthan gum used was 2.0%, the cake expanded too much during baking, and cracks appeared at the border between the top and sides of the cake.
以上の結果より、適度な保形性とテクスチャーを有する
スポンジケーキを作るためのキサンタンガムの使用量は
、配合中の小麦紛当９０．４〜１．５４位がＡ当である
。From the above results, the amount of xanthan gum to be used for making a sponge cake with appropriate shape retention and texture is 90.4 to 1.54 in terms of wheat flour in the blend.
ぶどう糖・果糖原軸使用のスポンジケーキについても、
パラチノースシロップ使用の場合と同様の検討を行った
。基本配合の結晶蔗糖の代シに。Regarding sponge cakes using glucose and fructose bases,
The same study as in the case of using palatinose syrup was conducted. As a substitute for the crystalline sucrose in the basic formulation.
それと同固形分量のぶどう糖・果糖液糖（固形分濃度７
５チ）を使用し、これに、配合中の小麦粉ＯＯ，２％
、 ０．４ ％ 、 ０．６ ％ 、 １．０ ％ 、
Ｌ５ ％ 。The same solid content of glucose/fructose liquid sugar (solid content concentration 7)
5) and add flour OO, 2% in the blend.
, 0.4%, 0.6%, 1.0%,
L5%.
２、ＯＳに相当する重量のキサンタンガムを各々使用し
て、基本手順にしたがってスポンジケーキを作った。そ
の結果、０．４〜１．５ ％ （配合中の小麦粉の重量
当り）の使用で、適度な膨らみ、テクスチャーおよび保
形性が得られ、スポンジの組織も。2. Sponge cakes were made according to the basic procedure using each xanthan gum in a weight corresponding to OS. As a result, by using 0.4 to 1.5% (based on the weight of flour in the blend), appropriate swelling, texture, and shape retention can be obtained, and the structure of the sponge can also be improved.
きめが細かく均一で弾力性のあるものが得られ次。A finely textured, uniform and elastic product is obtained.
実施例５ スポンジケーキの基本配合の結晶蔗糖の代りに。Example 5 Instead of crystalline sucrose in the basic sponge cake formula.
これと同固形分重量のパラチノースシロップ１４０ノに
置き換えた配合に、小麦紛当９１．０％に相当する重量
のゲル化能を有するイオタ・カラギーナンを添加してス
ポンジケーキを作った。カラギーナンは７０Ｃ以上に加
熱しないと溶解しないので。A sponge cake was made by adding iota carrageenan, which has a gelling ability equivalent to 91.0% wheat flour, to a formulation in which 140 g of palatinose syrup having the same solid weight was added. Carrageenan will not dissolve unless heated above 70C.
これの添加方法としては、カラギーナンをパラチノース
シロップに加えて８０Ｃに加熱して溶解し。The method for adding this is to add carrageenan to palatinose syrup and heat it to 80C to dissolve it.
４０Ｃ以下まで冷却してから、卵白を加えて起泡操作を
行った。その他は基本手順にしたかつ九。After cooling to 40C or lower, egg white was added and foaming was performed. The rest is the basic procedure.
このスポンジケーキは、外観は正常な形を保ち。This sponge cake retains its normal appearance.
内部は材料の沈みはなく、スポンジのきめも細かくて均
一であつ几。There is no material settling inside, and the texture of the sponge is fine, uniform, and warm.
比較例３
カステラの基本配合によ勺、基本手順にしたがってカス
テラを作った。このカステラは、正常な形と均一なスポ
ンジ組織を有し、しつとジとした良好な品質のものであ
った。Comparative Example 3 Castella castella was made according to the basic recipe and the basic procedure. This castella had a normal shape, a uniform spongy structure, and was firm and of good quality.
比較例４
カステラの基本配合の結晶蔗糖の部分を、これと同固形
分量のパラチノースシロップ（固形分濃度７１チ）５３
５ｒで置き換えて、基本手順にしたがってカステラを作
ると、このカステラは、上面中央部が凹み、内部は材料
の沈みがスポンジケーキに比べてさらに著しく、下部が
密で上部が疎という状態となった。特にカステラの下部
は、水分が過多で液糖類から来る水分の影響は、スポン
ジケーキの場合よシ全体的に多かった。これはスポンジ
ケーキの配合中に占める液糖類の割合が。Comparative Example 4 The crystalline sucrose part of the basic formulation of Castella was added to Palatinose syrup with the same solid content (solid content concentration 71%) 53
When I replaced it with 5r and made castella cake according to the basic procedure, the castella cake had a depression in the center of the top surface, and the material had settled more significantly inside than the sponge cake, and the bottom part was dense and the top part was sparse. . In particular, the lower part of the castella cake had too much moisture, and the influence of moisture coming from liquid sugar was higher overall than in the case of sponge cake. This is the proportion of liquid sugar in the sponge cake formulation.
固形分換算で約２４％であるのに対し、カステラではそ
れが約４０係と多いため、水分量も増えることが原因と
考えられた。In terms of solid content, it is about 24%, whereas in castella it is about 40%, which is thought to be due to an increase in water content.
実施例４゜
比較例４に配合中の小麦粉の１．０−の重量に相当する
キサンタンガムを添加して、基本手順にしたがってカス
テラを作つ次。その結果は、比較例４の場合のような、
カステラ上面中央部の凹みはなく、正常な形を保ってい
てキサンタンガム使用の効果は見られたが、カステラの
内部は、下部への材料の沈みがやや見られ、水分もやや
過多であった。これらの原因は、比較例４で述べたよう
Ｋ。Example 4: Adding xanthan gum equivalent to 1.0 weight of the wheat flour in Comparative Example 4 and making castella cake according to the basic procedure. The result is as in the case of Comparative Example 4,
There was no dent in the center of the upper surface of the castella cake, and it maintained its normal shape, indicating the effect of using xanthan gum. However, inside the castella cake, there was some material sinking to the bottom, and there was a little too much moisture. These causes are K as described in Comparative Example 4.
カステラの場合は、スポンジケーキの場合よ〕配合中の
水分の量が多いことであると考えられたので、この過剰
の水分を吸収・固定するために、この配合中の小麦粉の
２０−を、実施例１で使用の加工澱粉に置き換えて、基
本手順にし九がってカステラを作った。その結果、この
カステラは、外形は正常な形を保ち、内部の組織も材料
の沈みがなく均一で、湿潤状態も適度なものであった。In the case of castella cake, it was thought that the problem was a large amount of water in the mixture (as in the case of sponge cake), so in order to absorb and fix this excess water, 20- of the flour in the mixture was added. Castella cake was made according to the basic procedure, substituting the modified starch used in Example 1. As a result, the outer shape of the castella cake remained normal, the internal structure was uniform with no material settling, and the moist state was moderate.
また１食感、味質について官能検査を行った結果。In addition, we conducted a sensory test on texture and taste.
結晶砂糖使用の通常のカステラと何ら変るものではなか
った。It was no different from regular castella made with crystalline sugar.
（発明の効果）
従来、スポンジケーキ類の製造に、液糖類は甘味料とし
て使用すると、ケーキの保形性、テクスチャー等に問題
が生じるため使用できなかつ九が。(Effects of the Invention) Conventionally, when liquid sugar is used as a sweetener in the production of sponge cakes, it has been impossible to use because it causes problems in the shape retention, texture, etc. of the cake.
本発明によ〕それが・使用可能となＣ１ａ、々の液槍＃
Ｉを利用することによプ、材料費の低減や１機能性のあ
る液糖類の利用を可能ＫＬ７ｔ。蔗Ｓｔを使用する通常
のスポンジケーキ類に比べ１％徴のるる機能性を持り液
ａ急を利用することによシ、材料費を低減させ、あるい
は虫絢にならないケーキ。According to the present invention, it is possible to use liquid lance # of C1a, etc.
By using KL7t, it is possible to reduce material costs and use monofunctional liquid sugar. A cake that has 1% more functionality than ordinary sponge cakes using sardines, reduces material costs, and does not become shiny by using a liquid aqueous solution.
甘味を低減嘔ゼたケーキ、カロリーを低減嘔ぜたケーキ
等、バラエティ−に富む特徴のあるケーキの製造が可能
となる。It becomes possible to produce a wide variety of characteristic cakes, such as cakes with reduced sweetness and cakes with reduced calorie content.
Claims (3)
を製造する際、原料に増粘剤、ゲル化剤および加工澱粉
のうち一種または二種以上を添加使用することを特徴と
するスポンジケーキ類の製造法。(1) A sponge cake characterized in that when producing sponge cakes using liquid sugar as a sweetener, one or more of a thickener, a gelling agent, and a modified starch are added to the raw materials. manufacturing method of types.
たものである請求項１記載のスポンジケーキ類の製造法
。(2) The method for producing sponge cakes according to claim 1, wherein the modified starch has increased water absorption compared to ordinary starch.
ポンジケーキ類。(3) Sponge cakes produced by the method according to claims 1 and 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4088588A JPH01218538A (en) | 1988-02-25 | 1988-02-25 | Sponge cakes and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4088588A JPH01218538A (en) | 1988-02-25 | 1988-02-25 | Sponge cakes and preparation thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01218538A true JPH01218538A (en) | 1989-08-31 |
Family
ID=12592966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4088588A Pending JPH01218538A (en) | 1988-02-25 | 1988-02-25 | Sponge cakes and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01218538A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04173047A (en) * | 1990-11-06 | 1992-06-19 | Fuji Oil Co Ltd | Preparation of cake and confectionery oil and fat composition suitable therefor |
| GR900100088A (en) * | 1990-02-12 | 1992-06-30 | Ioannis Kefallonitis | Preparation used to improve the taste of foods and method therefor |
| JP2007267670A (en) * | 2006-03-31 | 2007-10-18 | Adeka Corp | Dough for baked confectionery |
| JP2017530696A (en) * | 2014-08-29 | 2017-10-19 | スチュアート ジョンソン，ピーター | New food and its use |
-
1988
- 1988-02-25 JP JP4088588A patent/JPH01218538A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GR900100088A (en) * | 1990-02-12 | 1992-06-30 | Ioannis Kefallonitis | Preparation used to improve the taste of foods and method therefor |
| JPH04173047A (en) * | 1990-11-06 | 1992-06-19 | Fuji Oil Co Ltd | Preparation of cake and confectionery oil and fat composition suitable therefor |
| JPH0714317B2 (en) * | 1990-11-06 | 1995-02-22 | 不二製油株式会社 | Oil and fat composition for confectionery |
| JP2007267670A (en) * | 2006-03-31 | 2007-10-18 | Adeka Corp | Dough for baked confectionery |
| JP4578429B2 (en) * | 2006-03-31 | 2010-11-10 | 株式会社Ａｄｅｋａ | Baked confectionery dough |
| JP2017530696A (en) * | 2014-08-29 | 2017-10-19 | スチュアート ジョンソン，ピーター | New food and its use |
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