JPH099860A - Foamable emulsified composition for cake and production of cake using the same - Google Patents
Foamable emulsified composition for cake and production of cake using the sameInfo
- Publication number
- JPH099860A JPH099860A JP7186606A JP18660695A JPH099860A JP H099860 A JPH099860 A JP H099860A JP 7186606 A JP7186606 A JP 7186606A JP 18660695 A JP18660695 A JP 18660695A JP H099860 A JPH099860 A JP H099860A
- Authority
- JP
- Japan
- Prior art keywords
- cake
- protein hydrolyzate
- protein
- cakes
- weight
- 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
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、ボリュームがあって、
異味、異臭のしない、風味、食感に優れたケーキ類を作
製できるケーキ用起泡性乳化組成物及びそれを用いたケ
ーキ類の製造方法に関する。BACKGROUND OF THE INVENTION The present invention has a volume,
TECHNICAL FIELD The present invention relates to a foamable emulsified composition for a cake, which is capable of producing cakes having no taste and smell and excellent in flavor and texture, and a method for producing cakes using the same.
【０００２】[0002]
【従来の技術】従来、スポンジケーキ、バターケーキ、
スナックケーキ、シーフォンケーキ、半生菓子等のケー
キ（以下「ケーキ類」という）の製造においては、ケー
キ生地の段階における起泡性が最終製品のボリュームや
食感に極めて微妙な影響を与えることが知られており、
これらのケーキ類の作製に当たっては簡便で大量生産に
適していることから小麦粉、油脂、砂糖などの全ての原
材料を一緒にまとめて混合・ホイップしてケーキ生地を
調製するオールインミックス法が採られている。この方
法では、ケーキ生地に充分な起泡性や乳化性を与えて、
出来上がったケーキ類を満足できるボリュームと好まし
い食感を具備したものとするために、通常、モノグリセ
ライド、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステ
ル、プロピレングリコール脂肪酸エステル、ポリグリセ
リン脂肪酸エステル、レシチンなどの界面活性剤または
これら界面活性剤と油脂などからなるケーキ用乳化剤が
使用されている。2. Description of the Related Art Conventionally, sponge cake, butter cake,
In the production of cakes such as snack cakes, chiffon cakes, and half-baked sweets (hereinafter referred to as "cakes"), it is known that the foaming property at the cake dough stage has a very delicate effect on the volume and texture of the final product. Has been
In making these cakes, since they are simple and suitable for mass production, the all-in-mix method is used in which all raw materials such as flour, fats and sugars are mixed and whipped together to prepare cake dough. ing. This method gives the cake dough sufficient foaming and emulsifying properties,
In order to provide the finished cakes with a satisfactory volume and a favorable texture, a surfactant such as monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, and lecithin is usually used. Emulsifiers for cakes, which are composed of these surfactants and fats and oils, are used.
【０００３】しかし、上記界面活性剤をケーキ類に使用
した場合には、エグ味、渋味などの特有の喉ごしの悪さ
があるうえ、ワックス臭様の臭いが生じることもあり、
風味を損ない、ケーキ本来の味やおいしさを引き出せな
いという問題がある。However, when the above-mentioned surfactant is used in cakes, there is a peculiar unpleasant taste such as acridness and astringency, and a wax-like odor may occur.
There is a problem that the flavor is impaired and the original taste and taste of the cake cannot be extracted.
【０００４】一方、食品の調製に蛋白加水分解物を用い
た先行技術として次のものが挙げられる。先ず、特開平
１−２５２２４５号公報では重量平均分子量が５００〜
９０，０００の範囲の小麦グルテン、とうもろこしグル
テン、大豆蛋白質などの穀物蛋白質を、アルカリ加水分
解物処理と、酸、酵素または還元剤との組み合わせ処理
によって得られる蛋白加水分解物を乳化油性食品の調製
に用いてはいるが、小麦粉や油脂などのオールインミッ
クス法により製造されるケーキ生地に対して起泡性を保
持させることを目的としたものではない。On the other hand, the following are prior arts using protein hydrolysates for the preparation of foods. First, in JP-A-1-252245, the weight average molecular weight is 500 to
Preparation of an emulsified oil-based food product obtained by subjecting grain proteins such as wheat gluten in the range of 90,000, corn gluten and soybean protein to alkali hydrolyzate treatment and treatment with a combination of an acid, an enzyme or a reducing agent. However, it is not intended to maintain the foamability of the cake dough produced by the all-in-mix method such as wheat flour and fats and oils.
【０００５】次に、特開平６−３１９４３４号公報に
は、酵素分解した大豆蛋白質を用いて比重の軽いバター
ケーキ類を製造する方法が提案されているが、この方法
によって得られるバターケーキは生地比重が０．６から
０．７５程度と大きく、起泡性のかなり乏しいものであ
り、蛋白加水分解物の起泡力を充分生かしたケーキ類の
製法ではなく、ケーキボリュームとしては小さいバター
ケーキに限定した応用例であり、生地比重が０．３から
０．６未満の軽い食感のケーキ類には用いられていな
い。Next, Japanese Patent Laid-Open No. 6-319434 proposes a method for producing butter cakes having a low specific gravity by using enzyme-decomposed soybean protein. The butter cake obtained by this method is a dough. It has a large specific gravity of about 0.6 to 0.75 and has a very low foaming property. It is not a method of making cakes that makes full use of the foaming power of protein hydrolysates, but a small butter cake for cake volume. This is a limited application example, and is not used for cakes having a light texture having a dough specific gravity of 0.3 to less than 0.6.
【０００６】因に、小麦粉、蛋白加水分解物、油脂およ
び他の添加剤全てを混合・ホイップしてケーキ生地を調
製するオールインミックス法においては、単に蛋白加水
分解物を配合しても共存する油脂により該蛋白加水分解
物の起泡性が阻害され、比重の軽いケーキ生地が得られ
ないため、満足するケーキ類が得られないという、蛋白
加水分解物と油脂相互の基本問題があり、このことが蛋
白加水分解物が優れた起泡性や風味・呈味性を有しなが
ら、軽い食感のケーキ類には用いられていなかった要因
といえる。[0006] Incidentally, in the all-in-mix method in which wheat flour, protein hydrolyzate, fats and oils and other additives are all mixed and whipped to prepare a cake dough, the protein hydrolyzate coexists. Since the foaming property of the protein hydrolyzate is inhibited by the oil and fat and a cake dough having a low specific gravity cannot be obtained, there is a basic problem between the protein hydrolyzate and the oil and fat that satisfactory cakes cannot be obtained. It can be said that the fact that the protein hydrolyzate has excellent foamability, flavor and taste, but has not been used for cakes having a light texture.
【０００７】なお、特開昭５９−２０２１２号公報では
分子量が５，０００〜７０，０００ダルトンで、かつ平
均ハイドロホビシテイが１０００ｃａｌ／ｒｅｓ以上の
蛋白質やそれらの加水分解物を使用して油相成分を乳化
させた水中油型の乳化組成物を得て、乳液やクリーム等
の各種化粧品を調製している。In JP-A-59-20212, a protein having a molecular weight of 5,000 to 70,000 daltons and an average hydrophobity of 1000 cal / res or more or a hydrolyzate thereof is used to form an oil phase. An oil-in-water emulsion composition obtained by emulsifying the components is obtained to prepare various cosmetics such as emulsions and creams.
【０００８】[0008]
【発明が解決しようとする課題】本発明は、前記した従
来のケーキ用乳化剤を使用せずに、ボリュームがあり、
異味、異臭のしない風味、食感に優れたケーキ類が作製
できるケーキ用起泡性乳化組成物及びそれを用いたケー
キ類の製造方法を提供することを技術的課題とする。DISCLOSURE OF THE INVENTION The present invention does not use the above-mentioned conventional cake emulsifier and has a volume,
It is a technical object to provide a foamable emulsified composition for a cake, which can produce a cake having an off-taste, an off-flavor, a flavor and a texture, and a method for producing a cake using the same.
【０００９】[0009]
【課題を解決するための手段】本発明は、蛋白加水分解
物の水溶液により食用油脂を乳化させてなるＯ／Ｗ型乳
化物であって、且つ該乳化物中の蛋白加水分解物と食用
油脂の重量比が１：０．２〜１：２．０の範囲であるケ
ーキ用起泡性乳化組成物である。The present invention is an O / W type emulsion obtained by emulsifying an edible oil / fat with an aqueous solution of a protein hydrolyzate, the protein hydrolyzate and the edible oil / fat in the emulsion. Is a foamable emulsified composition for cakes having a weight ratio of 1: 0.2 to 1: 2.0.
【００１０】本発明に係るケーキ用起泡性乳化組成物に
用いる蛋白加水分解物の重量平均分子量は、好ましくは
４，０００〜２０，０００であり、また、該蛋白加水分
解物の起原である蛋白は、好ましくは小麦蛋白、大豆蛋
白、とうもろこし蛋白、乳蛋白および卵白から選ばれた
１種または２種以上からなる。The weight average molecular weight of the protein hydrolyzate used in the foamable emulsion composition for a cake according to the present invention is preferably 4,000 to 20,000, and is the origin of the protein hydrolyzate. The certain protein preferably comprises one or more selected from wheat protein, soybean protein, corn protein, milk protein and egg white.
【００１１】また、本発明に係るケーキ用起泡性乳化組
成物に用いる食用油脂は、好ましくはコーン油、サフラ
ワー油およびサラダ油から選ばれた１種または２種以上
である。The edible oil / fat used in the foamable emulsion composition for cake according to the present invention is preferably one or more selected from corn oil, safflower oil and salad oil.
【００１２】さらに、本発明は、本発明に係る前記ケー
キ用起泡性乳化組成物を小麦粉１００重量部に対し蛋白
加水分解物量で６〜２０重量部配合してオールインミッ
クス法によってケーキ生地を調製することを特徴とする
ケーキ類の製造方法である。Further, the present invention further comprises adding the above-mentioned foamable emulsion composition for cake according to the present invention in an amount of 6 to 20 parts by weight of protein hydrolyzate to 100 parts by weight of wheat flour to prepare a cake dough by the all-in-mix method. It is a method for producing cakes, which is characterized by being prepared.
【００１３】以下に本発明に係るケーキ用起泡性乳化組
成物、およびそれを用いたケーキ類の製造方法について
詳述する。本発明におけるケーキ類としては、代表的な
ものとしてスポンジケーキ及びバターケーキを挙げるこ
とができる。スポンジケーキとしてはショートケーキ、
ロールケーキ、デコレーションケーキ、トルテなどがあ
り、バターケーキとしてはパウンドケーキ、マドレー
ヌ、フルーツケーキなどがある。その他、ケーキ類とし
てスナックケーキ、シーフォンケーキ、半生菓子なども
挙げられる。The foamable emulsion composition for cake according to the present invention and the method for producing cakes using the same will be described in detail below. Typical examples of the cakes in the present invention include sponge cakes and butter cakes. As a sponge cake, a shortcake,
There are roll cakes, decoration cakes, torte cakes, etc., butter cakes include pound cakes, madeleines, and fruit cakes. Other cakes include snack cakes, chiffon cakes, and half-baked sweets.
【００１４】本発明における蛋白加水分解物は、小麦蛋
白、大豆蛋白、とうもろこし蛋白、乳蛋白および卵白か
ら選ばれた１種または２種以上の蛋白の加水分解物であ
って、酸、アルカリ、酵素あるいはそれらを組み合せた
通常の方法によって加水分解して得ることができ、重量
平均分子量が４，０００〜２０，０００のものが用いら
れる。The protein hydrolyzate in the present invention is a hydrolyzate of one or more proteins selected from wheat protein, soybean protein, corn protein, milk protein and egg white, and includes acids, alkalis and enzymes. Alternatively, they can be obtained by hydrolysis by a usual method combining them, and those having a weight average molecular weight of 4,000 to 20,000 are used.
【００１５】蛋白加水分解物の重量平均分子量が４，０
００以下では、該蛋白加水分解物がケーキ用起泡性乳化
組成物の乳化性に乏しく、これを配合して作製したケー
キ類も起泡性に乏しく好ましくない。蛋白加水分解物の
重量平均分子量が２０，０００以上では蛋白加水分解物
の水に対する溶解性および起泡性に劣り、乳化が困難と
なり、製品のケーキ類も満足するものが得られない。The protein hydrolyzate has a weight average molecular weight of 4,0.
When it is 00 or less, the protein hydrolyzate has poor emulsifying properties of the foamable emulsion composition for cakes, and cakes prepared by blending the same are also poor in foaming property, which is not preferable. When the weight average molecular weight of the protein hydrolyzate is 20,000 or more, the protein hydrolyzate is inferior in water solubility and foamability, emulsification becomes difficult, and a cake of the product cannot be obtained.
【００１６】本発明における食用油脂は、コーン油、サ
フラワー油、サラダ油などの食用油であり、これらの１
種または２種以上を選択して使用することができる。な
お、これら食用油の一部をラードまたは牛脂などの固形
油脂で置き換えることは何ら問題ない。The edible oil / fat in the present invention is an edible oil such as corn oil, safflower oil and salad oil.
One kind or two or more kinds can be selected and used. There is no problem in replacing a part of these edible oils with solid fats such as lard or beef tallow.
【００１７】また、本発明に係るケーキ用起泡性乳化組
成物の保存性及び安定性を高める目的で以下のものを安
定化剤として併用することはより有効である。即ち、親
水性の多価アルコールとして、グルコース、マルトー
ス、蔗糖、フラクトース、澱粉分解糖などの糖類、ソル
ビトール、マルチトール、キシリトール、還元澱粉分解
糖などの還元糖類、エチレングリコール、ブチレングリ
コール、プロピレングリコール、グリセリンなどのグリ
コール類などのうちこれらの１種または２種以上を選択
して安定化剤として添加することができる。Further, it is more effective to use the following as a stabilizer together with the purpose of improving the storage stability and stability of the foamable emulsion composition for a cake according to the present invention. That is, as the hydrophilic polyhydric alcohol, glucose, maltose, sucrose, fructose, sugars such as starch degrading sugar, sorbitol, maltitol, xylitol, reducing sugars such as reduced starch degrading sugar, ethylene glycol, butylene glycol, propylene glycol, One or more of these glycols such as glycerin can be selected and added as a stabilizer.
【００１８】本発明に係るケーキ用起泡性乳化組成物
は、蛋白加水分解物と食用油脂の重量組成比が１：０．
２〜１：２．０によって得られるＯ／Ｗ型の乳化物であ
り、油脂比率が０．２未満では作製したケーキ類の食感
が悪くなり、油脂比率が２．０を超えると作製したケー
キ類がボリュームのないものになってしまう。The foamable emulsion composition for a cake according to the present invention has a weight composition ratio of protein hydrolyzate and edible oil / fat of 1: 0.
It is an O / W type emulsion obtained by 2-1: 2.0, and when the oil / fat ratio is less than 0.2, the texture of the prepared cakes becomes poor, and when the oil / fat ratio exceeds 2.0, it is prepared. The cakes will be voluminous.
【００１９】また、前記乳化物に配合される水の量は、
蛋白加水分解物量を基準とした場合、該蛋白加水分解物
重量の２分の１量から４倍量程度が好ましい。水の量が
蛋白加水分解物重量の２分の１量を下回ると蛋白加水分
解物を溶解する水量が低下し過ぎ溶解困難となる。水の
量が蛋白加水分解物重量の４倍以上では蛋白加水分解物
の見掛け濃度が低下し、且つケーキ生地配合中の総水分
量が過剰となりケーキ作製に障害が生じる。The amount of water blended with the emulsion is
When the amount of the protein hydrolyzate is used as a reference, it is preferably about 1/2 to 4 times the weight of the protein hydrolyzate. If the amount of water is less than half the weight of the protein hydrolyzate, the amount of water that dissolves the protein hydrolyzate will be too low and it will be difficult to dissolve. If the amount of water is 4 times or more the weight of the protein hydrolyzate, the apparent concentration of the protein hydrolyzate will decrease, and the total amount of water in the cake dough will be excessive, resulting in problems in cake preparation.
【００２０】本発明に係るケーキ用起泡性乳化組成物を
小麦粉１００重量部に対し蛋白加水分解物量で６〜２０
重量部配合して、オールインミックス法によってケーキ
生地を調製する場合には、ケーキ生地に充分な起泡を与
え、生地比重０．３０〜０．４５の低比重のケーキ生地
が調製でき、該ケーキ生地を用いて、ボリューム且つ食
感の優れたケーキ類を調製することができる。なお、本
発明に係るケーキ用起泡性乳化組成物を用いてケーキ生
地を調製する際、生地比重が０．３０〜０．４５に保持
されるならば鶏卵の量を増減したり、別途食用油脂を添
加してリッチなケーキを得ることは何ら問題ない。ま
た、新たに風味や食感を損なわない限り、酸化防止剤、
還元剤あるいは粘剤または防腐剤などの添加も何ら問題
ない。また、ケーキ用起泡性乳化組成物中の蛋白加水分
解物の添加量が小麦粉１００重量部に対して６重量部未
満ではケーキ生地に充分な起泡を与えることが困難であ
り、２０重量部を超えるとケーキ生地の粘度が上昇して
しまい、いずれの場合にもボリュームのあるケーキ類を
作製することができない。The foamable emulsion composition for a cake according to the present invention is used in an amount of 6 to 20 in terms of protein hydrolyzate based on 100 parts by weight of wheat flour.
When the cake dough is prepared by blending parts by weight and the all-in-mix method, sufficient foaming is given to the cake dough, and a cake dough having a low specific gravity of 0.30 to 0.45 can be prepared. The cake dough can be used to prepare cakes having excellent volume and texture. When preparing a cake dough using the foamable emulsion composition for a cake according to the present invention, if the dough specific gravity is maintained at 0.30 to 0.45, the amount of chicken eggs may be increased or decreased, or it may be eaten separately. There is no problem in adding fat to obtain a rich cake. In addition, unless the flavor and texture are newly impaired, antioxidants,
There is no problem in adding a reducing agent, a sticking agent, or a preservative. Further, when the amount of the protein hydrolyzate added to the foamable emulsion composition for cake is less than 6 parts by weight with respect to 100 parts by weight of wheat flour, it is difficult to give sufficient foaming to the cake dough, and 20 parts by weight. If it exceeds, the viscosity of the cake dough increases, and in any case, cakes having a large volume cannot be prepared.
【００２１】[0021]
【実施例】以下に小麦蛋白加水分解物の作製例及びケー
キ用起泡性乳化組成物の調製例並びに代表的なケーキで
あるスポンジケーキの作製方法の実施例を示し、本発明
をさらに詳細に説明する。なお、起泡性乳化組成物を調
製する方法としては乳化できる方法であればどんな方法
でもよく、以下の実施例に限定されるものではない。[Examples] Hereinafter, examples of preparation of a wheat protein hydrolyzate and a foamable emulsion composition for a cake, and an example of a method for preparing a sponge cake, which is a typical cake, will be shown to further describe the present invention in detail. explain. The method for preparing the foamable emulsion composition may be any method as long as it can be emulsified, and is not limited to the following examples.
【００２２】≪小麦蛋白加水分解物の作製例≫小麦生グ
ルテン４４０ｇを希塩酸水に徐々に分散して１０００ｇ
のグルテン分散液を調製する。これに蛋白分解酵素（ペ
プシン）を添加し、４０℃下ｐＨを２．２〜２．５に保
ちながら２４時間加水分解反応を行なう。反応終了後、
水酸化ナトリウム水溶液でｐＨを略５に調製し、ろ過す
る。得られたろ液を加熱して酵素を失活させ、乾燥して
小麦蛋白加水分解物６６．３ｇを得る。<< Preparation example of wheat protein hydrolyzate >> 440 g of raw wheat gluten is gradually dispersed in dilute hydrochloric acid water to obtain 1000 g.
A gluten dispersion liquid of is prepared. Proteolytic enzyme (pepsin) is added thereto, and the hydrolysis reaction is carried out at 40 ° C. for 24 hours while maintaining the pH at 2.2 to 2.5. After the reaction,
The pH is adjusted to about 5 with an aqueous solution of sodium hydroxide and filtered. The obtained filtrate is heated to deactivate the enzyme, and dried to obtain 66.3 g of a wheat protein hydrolyzate.
【００２３】≪蛋白加水分解物の重量平均分子量の測定
方法≫本発明における重量平均分子量の測定は、ゲルろ
過法、Ｓｈｏｄｅｘ ＰＲＯＴＥＩＮ ＫＷ−８０３カ
ラム（昭和電工社製）を用いて、分子量既知の物質（牛
血清アルブミン、α−キモトリプシンーゲンＡ、リゾチ
ーム、リボヌクレアーゼＡ、チトクロームＣ、インシュ
リン、β−エンドルフィン、アンジオテンシンＩ）を分
子量マーカーとして検量線を作成し、その検量線をもと
に重量平均分子量を算出する。なお、溶離液には０．２
％ＳＤＳを含む０．１Ｍリン酸緩衝液（ｐＨ７．０）を
用い、２１０ｎｍの吸光度を測定した。分析は分子量マ
ーカーの牛血清アルブミンが１６．４分に溶出する流速
で行なった。蛋白加水分解物は、２．０％ＳＤＳを含む
０．１Ｍリン酸緩衝液（ｐＨ７．０）に溶解し、５０℃
で１時間保った後、０．２２μｍのメンブランフィルタ
ーにてろ過したものを検液として使用した。<< Method for measuring weight average molecular weight of protein hydrolyzate >> The weight average molecular weight in the present invention is measured by gel filtration using a Shodex PROTEIN KW-803 column (manufactured by Showa Denko KK). (Bovine serum albumin, α-chymotrypsin-gen A, lysozyme, ribonuclease A, cytochrome C, insulin, β-endorphin, angiotensin I) was used as a molecular weight marker to prepare a calibration curve, and the weight average molecular weight was calculated based on the calibration curve. calculate. The eluent is 0.2
The absorbance at 210 nm was measured using a 0.1 M phosphate buffer solution (pH 7.0) containing% SDS. The analysis was performed at a flow rate at which the molecular weight marker bovine serum albumin elutes at 16.4 minutes. The protein hydrolyzate is dissolved in 0.1 M phosphate buffer (pH 7.0) containing 2.0% SDS and heated at 50 ° C.
After being kept for 1 hour at 0 ° C., it was filtered with a 0.22 μm membrane filter and used as a test solution.
【００２４】 ≪起泡性乳化組成物の調製例≫ 配合割合： ・蛋白加水分解物 １重量部 ・コーンサラダ油 ０．２〜２．０重量部 ・水 ０．５〜４．０重量部 所定量の水に蛋白加水分解物を溶解して所定濃度とした
蛋白加水分解物水溶液を５０℃以上に加温し、この中に
略同温度に加温したコーンサラダ油を徐々に加えて撹拌
しながら乳化し、冷却してケーキ用起泡性乳化組成物を
得る。<< Preparation Example of Effervescent Emulsion Composition >> Blending ratio: • Protein hydrolyzate 1 part by weight • Corn salad oil 0.2 to 2.0 parts by weight Water 0.5 to 4.0 parts by weight Predetermined amount The protein hydrolyzate is dissolved in the above water and the protein hydrolyzate aqueous solution having a predetermined concentration is heated to 50 ° C. or higher, and corn salad oil heated to about the same temperature is gradually added to this to emulsify while stirring. Then, the mixture is cooled to obtain a foamable emulsion composition for cake.
【００２５】調製された起泡性乳化組成物はペースト状
のＯ／Ｗ型乳化物であり、水の少ない系、即ち油脂含量
が多い系では該油脂含量が多くなるに従い粘調性が増加
する傾向にある。The prepared foamable emulsion composition is a paste-like O / W type emulsion, and in a system containing less water, that is, a system containing a large amount of fats and oils, the viscosity increases as the amount of the fats and oils increases. There is a tendency.
【００２６】次に、前記した調製例によって得られるケ
ーキ用起泡性乳化組成物を配合したスポンジケーキの作
製方法を以下に示す。 ≪スポンジケーキの作製例≫ 配合例： ケーキ用起泡性乳化組成物 １５〜７５重量部 （水量 ５〜２０重量部） （蛋白加水分解物として ６〜２０重量部） 小麦粉（薄力粉） １００重量部 鶏卵 １２０重量部 砂糖 １００重量部 水（起泡性乳化組成物中の 水を含む） ３５重量部Next, a method for producing a sponge cake containing the foamable emulsion composition for cake obtained by the above-mentioned preparation example will be described below. << Preparation Example of Sponge Cake >> Formulation Example: Foaming Emulsion Composition for Cake 15 to 75 parts by weight (water amount 5 to 20 parts by weight) (6 to 20 parts by weight as protein hydrolyzate) Wheat flour (soft flour) 100 parts by weight Chicken egg 120 parts by weight Sugar 100 parts by weight Water (including water in the foamable emulsion composition) 35 parts by weight
【００２７】ケーキ生地の調整は、たて型ミキサーを使
用し、オールインミックス法で行う。まず、ミキサーボ
ールに、の水３５重量部より起泡性乳化組成物中の水
量を差し引いた量の水を３０℃に加温して入れ、、
およびを加えて低速５秒高速３０秒撹拌する。この中
にを加え、さらに低速３０秒ミキシング後ケーキ生地
比重が０．３５〜０．５０となるよう高速で５〜６分ホ
イップしてケーキ生地を作製する。この時点で生地比重
及び生地粘度（Ｂ型粘度計）を測定し生地を評価した
後、ケーキ生地を型に流し１８０℃のオーブンで焼成
し、スポンジケーキを作製する。The cake dough is adjusted by an all-in-mix method using a vertical mixer. First, in a mixer ball, water in an amount obtained by subtracting the amount of water in the foamable emulsion composition from 35 parts by weight of water is heated to 30 ° C.,
Add and to stir for 5 seconds at low speed and 30 seconds for high speed. The mixture is added to this, and after mixing at a low speed for 30 seconds, the cake dough is whipped at a high speed for 5 to 6 minutes so that the specific gravity of the cake dough becomes 0.35 to 0.50 to prepare a cake dough. At this point, the dough specific gravity and the dough viscosity (B-type viscometer) are measured to evaluate the dough, and then the cake dough is poured into a mold and baked in an oven at 180 ° C. to produce a sponge cake.
【００２８】油脂含有量の多いケーキを作製する場合に
は、蛋白加水分解物の量比の少ない起泡性乳化組成物を
多目に配合し、また、軽い、ふっくらしたケーキを作製
する場合には、蛋白加水分解物の量比の多い起泡性乳化
組成物を少な目に配合することが好ましい。なお、不足
する場合はオールインミックス中に別途蛋白加水分解物
を追加することができる。In the case of producing a cake having a large amount of fats and oils, a foamable emulsified composition having a small amount ratio of protein hydrolyzate is added in a large amount, and in the case of producing a light, plump cake. It is preferable that the foamable emulsion composition containing a large amount of the protein hydrolyzate is added in a small amount. In addition, when it is insufficient, a protein hydrolyzate can be added separately to the all-in mix.
【００２９】≪試作例≫前記した起泡性乳化組成物の調
製方法により、前記作製例によって得た小麦蛋白加水分
解物とコーンサラダ油の量比を変化させて得た起泡性乳
化組成物を表１に示した。この表は、小麦蛋白加水分解
物を１とした場合のコーンサラダ油の比率を、０、０．
１、０．２、０．３、０．５、１．０、１．９および
２．５と変えた時の組成割合を示したものである。それ
ぞれの起泡性乳化組成物を用いて、前記スポンジケーキ
の作製方法によりケーキ生地及びスポンジケーキを作製
し、生地比重及び生地粘度により生地を評価し、製品
（スポンジケーキ）の焼き落ち、ボリューム内相及び食
感からスポンジケーキを評価した結果を表２に示した。
なお、以下の例示の部は何れも重量を基準とした。 << Prototype Example >> A foamable emulsion composition obtained by changing the amount ratio of the wheat protein hydrolyzate obtained in the above Preparation Example and corn salad oil by the method for preparing the foamable emulsion composition described above was used. The results are shown in Table 1. This table shows the ratio of corn salad oil when the wheat protein hydrolyzate is 1, 0, 0.
It shows the composition ratio when changed to 1, 0.2, 0.3, 0.5, 1.0, 1.9 and 2.5. Using each foamable emulsified composition, a cake dough and a sponge cake were made by the method for making a sponge cake, and the dough was evaluated by the dough specific gravity and the dough viscosity. Table 2 shows the results of evaluating the sponge cakes based on the phase and texture.
In addition, all of the following examples are based on weight.
【００３０】表２に示す通り、ケーキ用起泡性乳化組成
物中の小麦蛋白加水分解物と食用油脂の比率は、小麦蛋
白加水分解物１とした場合０．２から２．０の濃度範囲
の起泡性乳化組成物がスポンジケーキ生地に良好な起泡
を与え、生地比重が０．３から０．５程度のものが得ら
れる。また、これを焼成して得たスポンジケーキは、油
脂成分の多いものを含めいずれもボリュームがあり、キ
メが細かく内相に優れ且つしっとりとした柔かい食感の
ものを作製することが出来る。As shown in Table 2, the ratio of the wheat protein hydrolyzate to the edible oil / fat in the foamable emulsion composition for cake is 0.2 to 2.0 when the wheat protein hydrolyzate 1 is used. The foamable emulsion composition of (1) gives good foaming to the sponge cake dough, and a dough specific gravity of about 0.3 to 0.5 is obtained. Further, the sponge cake obtained by baking the sponge cake has a large volume, including those having a large amount of fat and oil components, and it is possible to prepare a sponge cake having a fine texture, an excellent internal phase, and a moist and soft texture.
【００３１】起泡性乳化組成物中の油脂比率が０．２未
満ではケーキの内相が粗くなり、パサついた食感となり
好ましくない。また、油脂比率が２．０を超えるとケー
キ生地の起泡性が低下し、良好な生地が得られず、従っ
てボリュームのないケーキとなり好ましくない。If the fat-and-oil ratio in the foamable emulsion composition is less than 0.2, the internal phase of the cake becomes rough and the texture becomes dull, which is not preferable. On the other hand, if the oil / fat ratio exceeds 2.0, the foamability of the cake dough is deteriorated, and a good dough cannot be obtained.
【００３２】次に、試作例６（小麦蛋白加水分解物：コ
ーンサラダ油＝１：１）及び試作例７（小麦蛋白加水分
解物：コーンサラダ油＝１：１．９）の起泡性乳化組成
物の添加量を変え、オールインミックス法により調製し
たケーキ生地によってスポンジケーキを作製した結果を
表３及び表４に示す。なお、スポンジケーキに対する起
泡性乳化組成物の添加量は、小麦蛋白加水分解物重量部
で小麦粉１００重量部に対して４、６、８、１０、１
２、１５、２０及び２５部とした。 Next, the foamable emulsion compositions of Prototype Example 6 (wheat protein hydrolyzate: corn salad oil = 1: 1) and Prototype Example 7 (wheat protein hydrolyzate: corn salad oil = 1: 1.9). Tables 3 and 4 show the results of making sponge cakes from the cake dough prepared by the all-in-mix method while changing the addition amount of. The amount of the foamable emulsified composition added to the sponge cake was 4, 6, 8, 10, 1 with respect to 100 parts by weight of wheat flour in parts by weight of the wheat protein hydrolyzate.
It was 2, 15, 20 and 25 parts.
【００３３】表３及び表４に示した通り、起泡性乳化組
成物中の小麦蛋白加水分解物の添加量は小麦粉１００重
量部に対して６．０〜２０．０重量部のとき、ボリュー
ムがあり、キメの細かい、風味・食感に優れたスポンジ
ケーキを作製することができる。小麦粉１００重量部に
対して小麦蛋白加水分解物の添加量が６．０重量部未満
ではケーキ生地の起泡性に劣り、ボリュームが出ないス
ポンジケーキとなり、好ましくない。また、小麦粉１０
０重量部に対して２０重量部を超えるとケーキ生地の粘
度が上昇し流動性に劣るため焼成後に満足するボリュー
ムが得られず食感も好ましくないものとなる。As shown in Tables 3 and 4, the addition amount of the wheat protein hydrolyzate in the foaming emulsion composition was 6.0-20.0 parts by weight with respect to 100 parts by weight of wheat flour. Therefore, a sponge cake having a fine texture and excellent in flavor and texture can be prepared. When the amount of the wheat protein hydrolyzate added is less than 6.0 parts by weight based on 100 parts by weight of the flour, the foamability of the cake dough is poor and a sponge cake with no volume is obtained, which is not preferable. Also, flour 10
If the amount exceeds 20 parts by weight with respect to 0 parts by weight, the viscosity of the cake dough increases and the fluidity is poor, so that a satisfactory volume cannot be obtained after baking and the texture becomes unfavorable.
【００３４】さらに、前記した起泡性乳化組成物の調製
方法に準じて、大豆蛋白加水分解物及び乳蛋白加水分解
物を用いて、起泡性乳化組成物を調製し、それぞれにつ
いて、前記スポンジケーキの作製例に準じてスポンジケ
ーキを作製して評価した結果を表５及び表６に示す。Further, a foamable emulsion composition was prepared using a soybean protein hydrolyzate and a milk protein hydrolyzate according to the method for preparing the foamable emulsion composition, and the sponge was prepared for each of them. Tables 5 and 6 show the results of evaluation of sponge cakes prepared according to the cake preparation example.
【表５】 [Table 5]
【表６】 [Table 6]
【００３５】表５及び表６に示した通り、蛋白加水分解
物が大豆蛋白加水分解物でも乳蛋白加水分解物でも、蛋
白の起原は影響せずに、起泡性乳化組成物が調製でき、
該起泡性乳化組成物により作製したスポンジケーキは、
油脂が配合されたものであってもボリュームがあり、適
度にしっとりした、ソフト感のあるスポンジケーキをオ
ールインミックス法で得ることが出来る。As shown in Tables 5 and 6, whether the protein hydrolyzate was a soybean protein hydrolyzate or a milk protein hydrolyzate, a foamable emulsion composition could be prepared without affecting the origin of the protein. ,
The sponge cake made from the foamable emulsion composition,
A sponge cake that has a volume and is moderately moist and has a soft feeling can be obtained by the all-in-mix method even if it is blended with fats and oils.
【００３６】[0036]
【発明の効果】本発明に係るケーキ用起泡性乳化組成物
を用れば、前記した従来のケーキ用乳化剤を使用せずに
オールインミックス法により調製したケーキ生地によっ
てケーキ類が作製でき、得られたケーキ類はボリューム
があり、異味・異臭のしない風味、食感に優れたもので
ある。従って、本発明はケーキ類製造業界に大きく貢献
するものといえる。By using the foamable emulsion composition for a cake according to the present invention, cakes can be prepared from the cake dough prepared by the all-in-mix method without using the conventional cake emulsifier described above, The cakes thus obtained are voluminous, and have excellent flavor and texture with no off-taste or off-flavor. Therefore, it can be said that the present invention greatly contributes to the cake manufacturing industry.
Claims (5)
を乳化させてなるＯ／Ｗ型乳化物であり、且つ該乳化物
中の蛋白加水分解物と食用油脂の重量比が１：０．２か
ら１：２．０の範囲であることを特徴とするケーキ用起
泡性乳化組成物。1. An O / W type emulsion obtained by emulsifying edible oil / fat with an aqueous solution of protein hydrolyzate, wherein the weight ratio of protein hydrolyzate to edible oil / fat in the emulsion is 1: 0.2. To a foaming emulsion composition for cakes in the range of 1: 2.0.
麦蛋白、大豆蛋白、とうもろこし蛋白、乳蛋白及び卵白
から選ばれた１種または２種以上である請求項１記載の
ケーキ用起泡性乳化組成物。2. The cake origin according to claim 1, wherein the protein that is the origin of the protein hydrolyzate is one or more selected from wheat protein, soybean protein, corn protein, milk protein and egg white. Effervescent emulsion composition.
よびサラダ油から選ばれた１種または２種以上である請
求項１または２記載のケーキ用起泡性乳化組成物。3. The foamable emulsion composition for a cake according to claim 1, wherein the edible oil and fat is one or more selected from corn oil, safflower oil and salad oil.
０００〜２０，０００の蛋白加水分解物である請求項１
ないし３のいずれかに記載のケーキ用起泡性乳化組成
物。4. The protein hydrolyzate has a weight average molecular weight of 4,
000 to 20,000 protein hydrolysates.
The foamable emulsion composition for cakes according to any one of 1 to 3.
載のケーキ用起泡性乳化組成物を小麦粉１００重量部に
対し蛋白加水分解物量で６〜２０重量部配合してオール
インミックス法によってケーキ生地を調製することを特
徴とするケーキ類の製造方法。5. The all-in-mix method in which 6 to 20 parts by weight of a protein hydrolyzate is mixed with 100 parts by weight of flour of the foamable emulsified composition for cake according to any one of claims 1 to 4. A method for producing cakes, comprising preparing a cake dough according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7186606A JPH099860A (en) | 1995-06-30 | 1995-06-30 | Foamable emulsified composition for cake and production of cake using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7186606A JPH099860A (en) | 1995-06-30 | 1995-06-30 | Foamable emulsified composition for cake and production of cake using the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH099860A true JPH099860A (en) | 1997-01-14 |
Family
ID=16191518
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7186606A Pending JPH099860A (en) | 1995-06-30 | 1995-06-30 | Foamable emulsified composition for cake and production of cake using the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH099860A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003289802A (en) * | 2002-04-02 | 2003-10-14 | Miyoshi Oil & Fat Co Ltd | Oil-in-water emulsified product, and whipped oil-in-water emulsified product |
| WO2005051084A1 (en) * | 2003-11-28 | 2005-06-09 | Bourbon Corporation | Protein-rich baked food and process for producing the same |
| JP2009201366A (en) * | 2008-02-26 | 2009-09-10 | Fuji Oil Co Ltd | Souffle-like cake |
| JP2009232751A (en) * | 2008-03-27 | 2009-10-15 | Kaneka Corp | Oil-in-water emulsified oil-and-fat composition for processed food |
| JP2011234643A (en) * | 2010-05-07 | 2011-11-24 | Kohjin Co Ltd | Foam-containing food modifier |
| JP2012130278A (en) * | 2010-12-21 | 2012-07-12 | Nisshin Oillio Group Ltd | Method for producing sponge cake |
| JP2014103957A (en) * | 2012-11-29 | 2014-06-09 | Hajime Hatta | High emulsifiability egg white hydrolyzate |
| JP2017112944A (en) * | 2015-12-25 | 2017-06-29 | 不二製油株式会社 | Sponge sweet and composite sweet comprising the same |
| JP2019122375A (en) * | 2018-01-17 | 2019-07-25 | 奥野製薬工業株式会社 | Food quality improver |
| JP2020079771A (en) * | 2018-11-14 | 2020-05-28 | キユーピー株式会社 | Evaluation method for sponge dough, evaluation device, and placement tool to be used in evaluation device |
| CN111278293A (en) * | 2017-10-26 | 2020-06-12 | 巴斯夫欧洲公司 | Protein hydrolysate as emulsifier for baked food |
| CN114304214A (en) * | 2021-12-31 | 2022-04-12 | 广东广益科技实业有限公司 | Simple self-heating egg-free cake and preparation method thereof |
-
1995
- 1995-06-30 JP JP7186606A patent/JPH099860A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003289802A (en) * | 2002-04-02 | 2003-10-14 | Miyoshi Oil & Fat Co Ltd | Oil-in-water emulsified product, and whipped oil-in-water emulsified product |
| WO2005051084A1 (en) * | 2003-11-28 | 2005-06-09 | Bourbon Corporation | Protein-rich baked food and process for producing the same |
| JP2009201366A (en) * | 2008-02-26 | 2009-09-10 | Fuji Oil Co Ltd | Souffle-like cake |
| JP2009232751A (en) * | 2008-03-27 | 2009-10-15 | Kaneka Corp | Oil-in-water emulsified oil-and-fat composition for processed food |
| JP2011234643A (en) * | 2010-05-07 | 2011-11-24 | Kohjin Co Ltd | Foam-containing food modifier |
| JP2012130278A (en) * | 2010-12-21 | 2012-07-12 | Nisshin Oillio Group Ltd | Method for producing sponge cake |
| JP2014103957A (en) * | 2012-11-29 | 2014-06-09 | Hajime Hatta | High emulsifiability egg white hydrolyzate |
| JP2017112944A (en) * | 2015-12-25 | 2017-06-29 | 不二製油株式会社 | Sponge sweet and composite sweet comprising the same |
| CN111278293A (en) * | 2017-10-26 | 2020-06-12 | 巴斯夫欧洲公司 | Protein hydrolysate as emulsifier for baked food |
| JP2021500054A (en) * | 2017-10-26 | 2021-01-07 | ビーエーエスエフ ソシエタス・ヨーロピアＢａｓｆ Ｓｅ | Protein hydrolyzate as an emulsifier for baked products |
| JP2019122375A (en) * | 2018-01-17 | 2019-07-25 | 奥野製薬工業株式会社 | Food quality improver |
| JP2020079771A (en) * | 2018-11-14 | 2020-05-28 | キユーピー株式会社 | Evaluation method for sponge dough, evaluation device, and placement tool to be used in evaluation device |
| CN114304214A (en) * | 2021-12-31 | 2022-04-12 | 广东广益科技实业有限公司 | Simple self-heating egg-free cake and preparation method thereof |
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