JP3673059B2 - Cakes and production method thereof - Google Patents

Description

【００２６】
実施例２
対照として、水１３００部に硫酸ナトリウム３００部及び水酸化ナトリウム１０部を溶解後、原料タピオカ澱粉を１０００部加え、撹拌して懸濁液を表１に示す試料番号毎に用意し、エーテル化剤として酸化プロピレン及び架橋剤としてトリメタ燐酸ナトリウムを表２の通り添加して、４０℃１５時間反応後、中和、水洗、脱水、乾燥、精粉して架橋ヒドロキシプロピル化澱粉を得た。そのヒドロキシプロピル化置換度及び膨潤度を表２に示す。
【００２７】
【表２】

【００２８】
実施例３
実施例１に於けるタピオカ澱粉をコーンスターチ又は馬鈴薯澱粉に替えて、トリメタ燐酸ナトリウム及び無水酢酸を表２の通り添加した他は同様にして架橋アセチル化澱粉を得た。そのアセチル化置換度及び膨潤度を表３に示す。
【００２９】
【表３】

【００３０】
実施例４
実施例１で得た架橋アセチル化澱粉及び架橋澱粉を用いて表４に示す処方で、全卵、砂糖、水を秤取り、撹拌してもとの容積の約４倍まで起泡した後、ふるいを通した小麦粉及び化工澱粉（試料番号１〜２１）を添加し、起泡をつぶさないよう均一に混合した。この生地３００ｇを焼型に移し、電気オーブン１７０℃で２５分間焼成してスポンジケーキ試料を得た。又、対照として小麦粉のみを用いて同様にスポンジケーキ試料を調製した。室温で１日保存した後、厚みの測定及び食感の判定を行った。更にこのケーキ試料をラップに包み、１週間冷凍庫内（約−１８℃）に保存後、室温で解凍して、食感の判定を行った。その結果を表５に示す。
【００３１】
【表４】

【００３２】
尚、表５及び表６の食感は以下の基準により評価した。
◎：柔らかで、舌触り、口溶けが良く、粉っぽさが無い。軽い食感である。
○：僅かにパサパサ感が感じられるが、粉っぽさは無く、食感は良い。
△：パサパサ感があり、粉っぽさが感じられる。或いは、僅かに口溶けが悪く、やや重い食感である。
×：パサパサで、粉っぽく食感が悪い。或いは、口の中で団子状になり、口溶けが悪く、重たい食感である。
【００３３】
【表５】

【００３４】
実施例５
実施例２及び３で得た化工澱粉（試料番号２２〜３４）を用い、実施例４と同様にしてスポンジケーキ試料を調製し、厚みの測定及び食感の判定を行った。その結果を表６に示す。
【００３５】
【表６】

【００３６】
実施例６
実施例１及び２で得た化工澱粉（試料番号７，１０，１３及び２５）を用い、表７に示す処方で、砂糖、マーガリン、膨張剤、ふるいを通した小麦粉及び化工澱粉等をミキサーで撹拌しながら、全卵を徐々に添加して、約１．５倍まで起泡した。この生地に干しぶどうを添加混合して、その３００ｇを焼型（５×５×１７ｃｍ）に移し、電気オーブン１７０℃で３０分間焼成してパウンドケーキ試料を調製した。厚みの測定及び食感の判定をスポンジケーキと同様に評価した。その結果を表８に示す。尚、α化澱粉は、スターチＭＨ−Ａ（日澱化學製）を使用した。
【００３７】
【表７】

【００３８】
【表８】

【００３９】
以上の実施例からわかるように、ケーキ類の製造に於いて、使用小麦粉の一部を本発明の膨潤抑制アセチル化澱粉と置き換えることで、体積が大きく、口溶けがよく粉っぽさが無い好適な食感を容易に付与することができる。更に、保存時の経時変化が少ないものとなる。スポンジケーキなど焼成後、冷凍保存した後、デコレーションを施すような状況に於いても、焼成直後に近い食感を保持し、食感の向上に有用である。
【００４０】
【発明の効果】
本発明澱粉を使用して製造されたケーキ類は、体積が大きく、口溶けがよく粉っぽさが無い好適な食感を有し、保存時の食感の変化が非常に少ない。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to various cakes such as sponge cakes and pound cakes and a method for producing the same, and more particularly to various cakes having a large cake volume and an excellent texture, and a method for producing the same.
[0002]
[Prior art]
Cakes are generally desired to have a large volume, excellent texture, and little deterioration in texture over time. It is also important for sponge cakes and the like not to sink after firing.
[0003]
As a method for improving the above-mentioned demands, in the method using starch, (1) a method of replacing unmodified wheat starch and corn starch, and (2) a method of using a processed starch obtained by converting a part of starch granules to alpha ( Various proposals have been made, such as JP-A-1-218538) and (3) a method of replacing with swelling-inhibited starch (JP-A-7-75479).
[0004]
However, the method (1) shows an improvement in the volume immediately after baking, but the sinking after baking is large. In (2), it is used for increased water absorption by using liquid sugar as a sweetener. It is not a direct improvement by starch. In the method (3), swelling-suppressed starch having a specific range of swelling and heat solubility is within the scope of the invention, and is not particularly suitable for compounding with etherification or esterification. In addition, in the action of the invention, there is a description that etherified starch and esterified starch can be used as a raw material starch, but this is also only a description of the same treatment as bleaching treatment or oxidation, and other swelling It does not mention the difference in texture and the like with starch that has undergone only inhibition processing. In these starches that have undergone only swelling-inhibiting processing, improvement is seen in terms of deterioration of volume and texture over time, but the texture after baking is strongly powdery, crisp, and after frozen storage In terms of texture, the powdery and crisp texture is strongly felt, and it must be said that the texture remains extremely unsatisfactory.
[0005]
As described above, there is still no method for comprehensively solving the demands for cakes.
[0006]
[Problems to be solved by the invention]
An object of the present invention is to comprehensively solve the problems required for cakes, that is, to have an excellent texture, a large volume after baking, and to improve physical property deterioration during storage.
[0007]
[Means for Solving the Problems]
In order to solve this problem, as a result of intensive research, the inventors of the present invention include zinc chloride and ammonium chloride as cake materials, and the hydrochloric acid degree of 0.1N HCl is 3.9 ± 0.1. Crosslinked acetylated starch having a degree of acetyl substitution of 0.03 to 0.1 with a degree of heat swelling in 10 ml of 1% starch paste solution using an electrolytic solution of 0.7 to 3.5 (hereinafter, in the present invention, It was discovered that the use of swelling-suppressed acetylated starch ) significantly improved this problem comprehensively, and the present invention was completed.
[0008]
In the present invention, cakes are obtained by kneading flour, sugar and eggs as main raw materials, and adding various auxiliary raw materials and appropriate amounts of water to main raw materials including fats and oils in some cases. It is a general term for those produced by baking or steaming the dough, and is usually a confectionery having a water content of about 15% by weight or more. For example, sponge cakes such as decoration cakes, short cakes, roll cakes, butter cakes such as pound cakes, baumkuchen, fruit cakes, madeleine, other waffles, hot cakes, busses and the like can be mentioned. Also, Dorayaki, Imagawa Yaki, Taiyaki, Castella, etc., steamed cakes, steamed Castella, buns (especially their skins) and the like can be exemplified.
[0009]
The swelling-suppressed acetylated starch used in the present invention is a composite processed starch that has been treated by any method so that the swelling of starch particles is suppressed when subjected to acetylation and heat gelatinization, and the degree of acetylation substitution Is 0.03 to 0.10, and the degree of swelling is 0.7 to 3.5. Specifically, the acetylation process can be easily obtained by reacting a well-known reagent such as acetic anhydride or vinyl acetate. On the other hand, examples of the swelling suppressing process include crosslinking, aging, wet heat treatment, and emulsifier treatment. In swelling-inhibited acetylated starch, when the degree of acetyl substitution is lower than 0.03, the powdery texture and the texture are not improved. Rather, it is not preferable because it gradually becomes worse. Starch having a degree of swelling lower than 0.7 produces a powdery texture, and when the degree of swelling exceeds 3.5, a decrease in volume appears, which is unfavorable because mouthfeel is poor.
[0010]
Cross-linked starch is obtained by cross-linking starch using a conventional cross-linking agent such as trimetaphosphate, hexametaphosphate, phosphorus oxychloride, epichlorohydrin and the like.
[0011]
Aged starch is obtained by gelatinizing starch, then aging the starch by refrigeration or repeated freezing and thawing (the degree of swelling varies depending on the degree of aging), and then drying and grinding. Crushed from the vermicelli.
[0012]
The heat-moisture treated starch is a starch that has been heat-treated in the presence of insufficient moisture to gelatinize the starch. For example, the moisture of the starch is adjusted to about 20 to 25%, and this is about 100 to 130 ° C. For about 0.5 to 5 hours. At this time, if the amount of water is increased within a range where gelatinization does not occur, and the heating time is increased to increase the treatment time, the degree of swelling is further suppressed.
[0013]
Emulsifier-treated starch is a starch that has been treated so that emulsifiers such as fatty acid monoglycerides and sucrose fatty acid esters are incorporated into the starch molecule. After stirring for several hours, dehydrated and dried.
[0014]
In this case, as the raw material starch to be used, any commercially available starch such as potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, rice starch, mung bean starch and the like can be used. Further, starches obtained by pretreatment of these raw material starches, such as bleached starches and soluble starches, can be used in the same manner although the degree of crosslinking needs to be changed depending on the degree of each treatment.
[0015]
The degree of acetylation substitution (DS) in the present invention refers to the number of moles of functional groups per mole of anhydroglucose residue.
[0016]
The degree of swelling in the present invention is a method for measuring the degree of inhibition of starch swelling, and the measurement method is described below.
Sample starch is precisely weighed 150 mg in anhydrous form and transferred to a test tube. Add exactly 15 ml of the test solution to be described later, shake and disperse well, immediately put in a boiling water bath, heat for 5 minutes, rapidly cool to room temperature, and then shake and homogenize again in a 10 ml graduated cylinder. 10 ml of the solution was transferred and allowed to stand at about 20 ° C. for 18 hours, and the amount of sediment was measured.
Preparation method of test solution: 300 g of zinc chloride, 780 g of ammonium chloride, and 1875 g of ion-exchanged water are dissolved by heating and cooling, and adjusted to 19 baume (15 ° C.). Take 10 ml of this solution, add 2 drops of bromophenol blue solution, and titrate from purple to yellow with 0.1N HCl to determine the degree of hydrochloric acid. (Hydrochloric acid level = HCl factor x number of ml required for titration) Ammonia water and hydrochloric acid are used to adjust the hydrochloric acid level to 3.9 ± 0.1. After adjustment, check the degree of hydrochloric acid again, and finally use after filtration.
[0017]
The thickness used in the present invention is used as a scale for measuring the size of the cake volume, and the measurement method is as follows. The thickness of was measured. The larger the thickness, the larger the cake volume.
[0018]
In the production of the confectionery of the present invention, a conventional method may be used, and the flour used therein may be replaced with the swelling-suppressed acetylated starch within the above range.
[0019]
When the amount of substitution is 10% or less, the effect is recognized but not remarkable, and the effect is remarkable and preferable when used in the range of 10 to 300% by weight based on the weight of the flour used.
[0020]
Thereby, a confectionery having a large volume and excellent texture, light texture and little change with time can be obtained. At this time, the swelling-suppressed starch can be used as a premix previously mixed with wheat flour, or each can be added separately.
[0021]
In addition to flour, eggs, sugar, and, in some cases, fats and oils, various auxiliary materials are used for confectionery. For example, emulsified oils and fats, emulsifiers, swelling agents, fragrances, pigments, starch syrups, oligosaccharides, dextrins, artificial sweeteners, liquor, various toppings, etc., which can be used as necessary as before.
[0022]
Further, for the purpose of adjusting the batter viscosity and uniformly dispersing the topping materials such as raisins and nuts, pregelatinized starch, natural gum and the like can be added. However, in this case, since the volume increasing action tends to be suppressed when the addition amount increases, the addition amount needs to be limited to the extent that there is no adverse effect.
[0023]
Hereinafter, the present invention will be specifically described with reference to examples, but all parts in these examples are expressed as parts by weight.
[0024]
【Example】
Example 1
After dissolving 300 parts of sodium sulfate and 10 parts of sodium hydroxide in 1300 parts of water, 1000 parts of raw tapioca starch is added and stirred to prepare a suspension for each sample number shown in Table 1, and sodium trimetaphosphate as a crosslinking agent. Was added as shown in Table 1 and reacted at 40 ° C. for 8 hours. Thereafter, the pH was adjusted to 8 and acetic anhydride hydrochloric acid was added as an acetylating agent as shown in Table 1. After reacting at pH 8 for 2 hours, neutralization, water washing, dehydration, drying and fine powder were performed to obtain a crosslinked acetylated starch. The degree of acetylation substitution and the degree of swelling are shown in Table 1.
[0025]
[Table 1]

[0026]
Example 2
As a control, after dissolving 300 parts of sodium sulfate and 10 parts of sodium hydroxide in 1300 parts of water, 1000 parts of raw tapioca starch was added and stirred to prepare a suspension for each sample number shown in Table 1, As shown in Table 2, propylene oxide and sodium trimetaphosphate as a crosslinking agent were added as shown in Table 2, and after reaction at 40 ° C. for 15 hours, neutralized, washed with water, dehydrated, dried and refined to obtain crosslinked hydroxypropylated starch. The hydroxypropylated substitution degree and swelling degree are shown in Table 2.
[0027]
[Table 2]

[0028]
Example 3
Crosslinked acetylated starch was obtained in the same manner as in Table 2, except that the tapioca starch in Example 1 was replaced with corn starch or potato starch and sodium trimetaphosphate and acetic anhydride were added as shown in Table 2. Table 3 shows the degree of acetylation substitution and the degree of swelling.
[0029]
[Table 3]

[0030]
Example 4
Using the cross-linked acetylated starch and cross-linked starch obtained in Example 1, with the formulation shown in Table 4, weighed whole eggs, sugar and water, and foamed to about 4 times the original volume even after stirring. The sieved wheat flour and modified starch (sample numbers 1-21) were added and mixed uniformly so as not to crush the foam. 300 g of this dough was transferred to a baking mold and baked in an electric oven at 170 ° C. for 25 minutes to obtain a sponge cake sample. As a control, a sponge cake sample was similarly prepared using only wheat flour. After storage at room temperature for 1 day, the thickness was measured and the texture was determined. Furthermore, the cake sample was wrapped in a wrap, stored in a freezer (about -18 ° C) for 1 week, and then thawed at room temperature to determine the texture. The results are shown in Table 5.
[0031]
[Table 4]

[0032]
In addition, the food texture of Table 5 and Table 6 was evaluated according to the following criteria.
(Double-circle): It is soft, the touch is good, the mouth melts well, and there is no powderiness. A light texture.
○: Slightly crispy feeling is felt, but there is no powderiness and the texture is good.
(Triangle | delta): There exists a feeling of a rough feeling and a powdery feeling is felt. Alternatively, the mouth melts slightly poorly and has a slightly heavy texture.
X: Papasa is powdery and has a bad texture. Or it becomes a dumpling in the mouth, the mouth melts poorly, and it has a heavy texture.
[0033]
[Table 5]

[0034]
Example 5
Using the modified starch (sample numbers 22 to 34) obtained in Examples 2 and 3, a sponge cake sample was prepared in the same manner as in Example 4, and the thickness was measured and the texture was determined. The results are shown in Table 6.
[0035]
[Table 6]

[0036]
Example 6
Using the modified starch obtained in Examples 1 and 2 (Sample Nos. 7, 10, 13 and 25), sugar, margarine, swelling agent, sieved wheat flour and modified starch etc. with a mixer in the formulation shown in Table 7 While stirring, whole eggs were gradually added and foamed to about 1.5 times. To this dough, raisins were added and mixed, 300 g of the dough was transferred to a baking mold (5 × 5 × 17 cm), and baked at 170 ° C. for 30 minutes to prepare a pound cake sample. The thickness measurement and texture evaluation were evaluated in the same manner as the sponge cake. The results are shown in Table 8. As the pregelatinized starch, Starch MH-A (manufactured by Nissho Kagaku) was used.
[0037]
[Table 7]

[0038]
[Table 8]

[0039]
As can be seen from the above examples, in the production of cakes, by replacing a part of the flour used with the swelling-suppressed acetylated starch of the present invention, the volume is large, the mouth melts well and there is no powderiness It is possible to easily impart a good texture. Further, the change with time during storage is small. Even in a situation where a sponge cake or the like is baked, frozen and then decorated, it maintains a texture close to that immediately after baking and is useful for improving the texture.
[0040]
【The invention's effect】
Cakes produced using the starch of the present invention have a large volume, a good texture that dissolves well in the mouth and does not have a powdery taste, and the change in texture during storage is very small.

Claims (2)

The degree of heating swelling in 10 ml of 1% starch paste using an electrolyte containing zinc chloride and ammonium chloride and having a hydrochloric acid degree of 0.1N HCl of 3.9 ± 0.1 is 0.7 to 3.5, Cakes characterized by containing a cross-linked acetylated starch having a degree of acetyl substitution of 0.03 to 0.1 in the range of 10% to 300% added to wheat flour. The degree of heating swelling in 10 ml of 1% starch paste using an electrolyte containing zinc chloride and ammonium chloride and having a hydrochloric acid degree of 0.1N HCl of 3.9 ± 0.1 is 0.7 to 3.5, to flour to use cross-linked acetylated starch having an acetyl substitution degree of 0.03 to 0.1, the manufacturing method of the cakes, characterized in that the amount added is added in the range of 10% to 300%.