JP4640346B2 - Steamed cake manufacturing method - Google Patents
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- JP4640346B2 JP4640346B2 JP2007015693A JP2007015693A JP4640346B2 JP 4640346 B2 JP4640346 B2 JP 4640346B2 JP 2007015693 A JP2007015693 A JP 2007015693A JP 2007015693 A JP2007015693 A JP 2007015693A JP 4640346 B2 JP4640346 B2 JP 4640346B2
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Description
本発明はモチモチした食感と復元性に富んだ弾力性を有する蒸しケーキを提供するものである。 The present invention provides a steamed cake having elasticity that is rich in texture and resilience.
ケーキの種類は多く、スポンジケーキ、バターケーキ等があるが、本発明はこれらのケーキではなくて蒸しケーキに関するものである。蒸しケーキは、粉、卵および砂糖を主原料とした生地を混合してそのまま蒸し上げるか、泡立ててから蒸しあげることで得られ、蒸しパンとも呼称されている。例えば、本出願人は特許文献１（特開平１０−２７６６６０号公報）の「架橋加工澱粉を使用し、比重を調整することを特徴とする蒸しケーキ」を出願した。 There are many kinds of cakes, such as sponge cakes and butter cakes, but the present invention relates to steamed cakes instead of these cakes. A steamed cake is obtained by mixing dough made mainly of powder, egg and sugar and steaming it as it is, or by foaming and steaming, and is also called steamed bread. For example, the present applicant has applied for a “steamed cake characterized by using cross-linked starch and adjusting the specific gravity” of Patent Document 1 (Japanese Patent Laid-Open No. 10-276660).
弾力のある蒸しケーキとして、特許文献２（特開平06-133695号公報）には、水分が多くても比容積が大きく、沈みのない弾力性に富んだ、ソフトで口溶けが良く、食味、食感の優れた蒸しケーキが開示されている。この発明は、生地において水分は多いが比重を小さくすることにより、蒸成後、製品の沈みがなく、弾力性にとみ、かつ均一でソフトな食感を有する蒸しケーキを製造するものである。しかし、本発明のようにモチモチした食感と復元性のある弾力を有するものでもなく、蛋白質架橋酵素を作用させた豆乳を用いるものでもない。 As a steamed cake with elasticity, Patent Document 2 (Japanese Patent Laid-Open No. 06-133695) describes that even if there is a lot of water, the specific volume is large, and there is no sinking. A steamed cake with excellent feeling is disclosed. The present invention is to produce a steamed cake having a uniform and soft texture, with no moisture sinking after steaming, and having elasticity, by reducing the specific gravity of the dough, which has a lot of moisture. However, it does not have a sticky texture and resilience, as in the present invention, nor does it use soy milk with a protein cross-linking enzyme.
本出願人は特許文献３（特開昭63-291539号公報）に、大豆蛋白主体又は卵白と大豆蛋白を主体とした、蒸し上げた後も沈まないウェットでソフトな食感を有する蒸しケーキを出願した。ここに云う大豆蛋白は、豆乳、分離大豆蛋白等であり加水分解して泡立ちやすい水解大豆蛋白が好ましい旨開示している。
しかし、本発明の蛋白質架橋酵素を作用させた豆乳を開示するものではなく、本発明ほどのモチモチ感と弾力性を有するものでもない。
The present applicant states in Patent Document 3 (Japanese Patent Application Laid-Open No. 63-291539) that a steamed cake having a wet and soft texture that is mainly composed of soy protein or egg white and soy protein and does not sink after being steamed. I applied. It is disclosed that the soy protein referred to here is soy milk, isolated soy protein and the like, and hydrolyzed soy protein which is hydrolyzed and easily foamed.
However, it does not disclose soy milk in which the protein cross-linking enzyme of the present invention is allowed to act, nor does it have the same feeling of elasticity and elasticity as the present invention.
また、特許文献４（特開2004-208585号公報）には、小麦粉に平均粒径１．０μｍ以下の豆乳を使用することにより、しっとり感、きめこまかさ、風味、弾力が良好で、かつ経日変化の少ない豆乳菓子が開示されている。この豆乳菓子製品としては、保湿性よく、きめ細かでふっくら感があり、かつ経日変化の少ないスポンジケーキ、ワッフルなどが開示されている。しかし、蒸しケーキは開示されていない。 Patent Document 4 (Japanese Patent Application Laid-Open No. 2004-208585) uses soy milk having an average particle size of 1.0 μm or less as wheat flour to provide a moist feeling, texture, flavor, elasticity, and aging. Soy milk confectionery with little change is disclosed. As this soy milk confectionery product, sponge cake, waffle and the like having a good moisture retention, a fine and fluffy feeling, and little secular change are disclosed. However, steamed cakes are not disclosed.
この他にも、特許文献５（特開2001-321083号公報）には、豆乳入りスポンジが開示されているが蒸しケーキではない。
以上の特許文献４や５を蒸しケーキに応用したとしても、本発明のように蛋白質架橋酵素を作用させた豆乳を開示しておらず、本発明ほどのモチモチ感と弾力性を有する蒸しケーキを得ることはできない。
そして、従来技術ではある程度の弾力性を有する蒸しケーキは得られるものの、本発明が目的とするほどの復元力に富んだ弾力性を有する蒸しケーキは得られていないのである。すなわち、もちもちとした独特の食感と復元力に富んだ弾力性を併せ有する蒸しケーキを得るという課題は解決されていないのである。
In addition, Patent Document 5 (Japanese Patent Laid-Open No. 2001-321083) discloses a sponge containing soy milk, but it is not a steamed cake.
Even if the above Patent Documents 4 and 5 are applied to a steamed cake, soy milk with a protein cross-linking enzyme as in the present invention is not disclosed, and a steamed cake having a feeling of elasticity and elasticity similar to the present invention is not disclosed. I can't get it.
In addition, although a steamed cake having a certain degree of elasticity can be obtained by the conventional technique, a steamed cake having a resilience rich enough to achieve the purpose of the present invention has not been obtained. In other words, the problem of obtaining a steamed cake having both a unique texture and a rich resilience has not been solved.
従来の弾力性を有すると言われる蒸しケーキでも復元力に優れるものは得られておらず、本発明は、もちもちとした独特の食感と復元力に富んだ弾力性を併せ有する蒸しケーキを目的とした。また蒸しケーキに必要とされるボリュームも提供する。 Even steamed cakes that are said to have conventional elasticity have not been obtained with excellent resilience, and the present invention aims to create a steamed cake that has both a unique texture and elasticity that is rich in resilience It was. It also provides the volume needed for steamed cakes.
本発明者等は、上記課題の解決のため、小麦粉、卵および砂糖を主原料とし、これを泡立てた生地を蒸して蒸しケーキを作成するなかで、蛋白質架橋酵素を作用させた豆乳を用いることにより従来にないもちもちとした食感を得られることを見出した。更に研究を重ねるなかで、卵を卵白に代えるだけでなく乾燥卵白を併用することにより、単にそのもちもちとした独特の食感が増強されるだけでなく復元力に富んだ弾力性を有する蒸しケーキを得ることが出来るという知見を得た。
本発明はかかる知見により完成されたものである。
即ち、本発明は、蒸しケーキの製造法において、原料に卵白と蛋白質架橋酵素を作用させた豆乳と乾燥卵白を用いることを特徴とする蒸しケーキの製造方法である。蒸す前の生地の比重は０．３５〜０．７０が好ましい。また、オールインミックス法で製造することが好ましい。
In order to solve the above-mentioned problems, the present inventors use soymilk in which protein cross-linking enzyme is acted in steamed dough made from flour, eggs and sugar, and steamed dough. From the above, it was found that a texture that is not found in the past can be obtained. Through further research, not only replacing the egg with egg white but also using dried egg white not only enhances its unique texture, but also has a resilient and highly resilient cake. The knowledge that can be obtained.
The present invention has been completed based on such findings.
That is, the present invention is a method for producing a steamed cake, characterized in that soy milk and dried egg white in which egg white and a protein cross-linking enzyme are used are used as raw materials. The specific gravity of the dough before steaming is preferably 0.35 to 0.70. Moreover, it is preferable to manufacture by an all-in-mix method.
本発明は蛋白質架橋酵素を作用させた豆乳と卵白を併用するだけでなく、乾燥卵白も併用することにより、もちもちとした独特の食感がより増強され、復元力に富んだ弾力性を有する蒸しケーキの製造が可能となったものである。
また蛋白質架橋酵素を作用させた豆乳を用いずに生地を蒸した場合は横方向にも膨張して型枠からはみ出したり付着したりするものを、蛋白質架橋酵素を作用させた豆乳を用いることにより縦方向に膨張してかかる問題もなくボリューム感を有する蒸しケーキを得ることができるものである。
The present invention not only uses soy milk and egg white combined with a protein cross-linking enzyme, but also uses dried egg white in combination, so that the unique texture of the rice cake is further enhanced and the steaming has a high resilience and elasticity. The cake can be manufactured.
In addition, when the dough is steamed without using soy milk that has been treated with protein cross-linking enzymes, the dough that swells in the lateral direction and sticks out or sticks out of the mold can be used by using soy milk that has been treated with protein cross-linking enzymes A steamed cake having a voluminous feel can be obtained without such a problem by expanding in the vertical direction.
本発明は、蒸しケーキの製造法において、原料に卵白と蛋白質架橋酵素を作用させた豆乳と乾燥卵白を用いることを特徴とする蒸しケーキの製造方法である。
（蒸しケーキ）
本発明における蒸しケーキは粉、蛋白質架橋酵素を作用させた豆乳、卵白、乾燥卵白を含むホイップした生地を蒸すことにより得ることができる。粉は、小麦粉および澱粉性原料など蒸しケーキに用いる公知の原料を利用することができる。ホイップ生地は原料を一緒にしてホイップする所謂オールインミックス法でも、原料を別々にホイップして合わせる方法でもよく、従来公知の方法を利用して得ることができる。蒸す条件も特に限定されるものではなく公知の条件、公知の手段を利用することができる。
The present invention is a method for producing a steamed cake, characterized by using soy milk and dried egg white in which egg white and a protein cross-linking enzyme are used as raw materials.
(Steamed cake)
The steamed cake according to the present invention can be obtained by steaming whipped dough containing powder, soy milk on which protein cross-linking enzyme is allowed to act, egg white, and dried egg white. As the flour, known raw materials used for steamed cakes such as wheat flour and starchy raw materials can be used. The whipped dough may be a so-called all-in-mix method in which the raw materials are whipped together, or a method in which the raw materials are separately whipped together, and can be obtained using a conventionally known method. Steaming conditions are not particularly limited, and known conditions and known means can be used.
本発明は蒸しケーキの製造法において、原料に蛋白質架橋酵素を作用させた豆乳を用いることが特徴のひとつである。この蛋白質架橋酵素を作用させた豆乳は豆乳あるいは豆乳製造工程に蛋白質架橋酵素を作用させて得られた豆乳であれば特に限定するものではない。蛋白質架橋酵素としては、蛋白質分子同士の架橋を触媒する酵素であれば特に限定しない。具体的には、グルタミン残基とリジン残基の縮合を触媒するトランスグルタミナーゼ（EC2.3.2.13）やチオール基どうしを縮合し、ジスルフィド結合（−S−S−）の形成を触媒するチオール・ジスルフィド交換酵素（protein disulfide-isomerase, EC5.3.4.1）などを用いることができる。
この蛋白質架橋酵素を作用させた豆乳は、 例えば、特開昭64-27471号公報、特開2005-204660号公報などに開示の方法を用いて製造することができる。この蛋白質架橋酵素を作用させた豆乳は同じ濃度の豆乳に比べ、濃厚感に優れるものであり、加熱などの滅菌処理を行っても濃厚感が保持され、大豆本来のうまみと濃厚感（コク味）を有し、風味と食感が良好なものである。
One feature of the present invention is the use of soy milk in which a protein cross-linking enzyme is used as a raw material in a method for producing a steamed cake. The soy milk on which the protein cross-linking enzyme is allowed to act is not particularly limited as long as it is a soy milk or a soy milk obtained by allowing a protein cross-linking enzyme to act on a soy milk production process. The protein cross-linking enzyme is not particularly limited as long as it is an enzyme that catalyzes cross-linking of protein molecules. Specifically, transglutaminase (EC 2.3.2.13) that catalyzes the condensation of glutamine and lysine residues and thiol that condenses thiol groups and catalyzes the formation of disulfide bonds (-S-S-). A disulfide exchange enzyme (protein disulfide-isomerase, EC5.3.4.1) can be used.
The soy milk in which the protein cross-linking enzyme is allowed to act can be produced using the methods disclosed in, for example, JP-A Nos. 64-27471 and 2005-204660. This soy milk with the protein cross-linking enzyme is superior to the same concentration of soy milk, and it retains its richness even after sterilization such as heating. ) And has good flavor and texture.
本発明の蒸しケーキにおける蛋白質架橋酵素を作用させた豆乳の配合量は特に問わないが、粉100部に対して10〜70部が適当である。多すぎるとホイップ性が悪くなり、少なすぎると効果が得がたい。本発明の蒸しケーキはボリューム感が重要であるが、蛋白質架橋酵素を作用させた豆乳を用いた場合は、用いない場合に比べてボリューム感をより効果的に出すことができる。詳しくは、蒸しケーキは横に膨張して蒸し上げた生地が型枠からはみ出すことがあるのに対して、蛋白質架橋酵素を作用させた豆乳を用いると蒸しあげた生地は縦方向に膨張して型枠からはみ出すことなくボリュームを出すことができる。型枠からはみ出すと型枠に付着したりして作業性が悪くなる。また蛋白質架橋酵素を作用させた豆乳に代えて同じ固形分となるように牛乳、濃厚牛乳、濃縮乳などを用いたとしても、ホイップ性が悪くなりボリュームは劣る。尚、本発明は、蛋白質架橋酵素を作用させた豆乳に、通常の調製豆乳、無調製豆乳を併用することを妨げない。 The amount of soy milk to which the protein cross-linking enzyme is allowed to act in the steamed cake of the present invention is not particularly limited, but 10 to 70 parts per 100 parts of the powder is appropriate. If the amount is too large, the whipping property is deteriorated. Although the volume feeling is important for the steamed cake of the present invention, the volume feeling can be more effectively produced when soy milk in which a protein cross-linking enzyme is used is used than when not used. Specifically, steamed cakes may expand laterally and steamed dough may protrude from the mold, while steamed dough expands in the vertical direction when soy milk with a protein cross-linking enzyme is used. The volume can be taken out of the formwork. If it protrudes from the formwork, it will adhere to the formwork and workability will deteriorate. Even if milk, concentrated milk, concentrated milk or the like is used instead of soy milk on which protein cross-linking enzyme is allowed to act, the whipping property is deteriorated and the volume is inferior. In addition, this invention does not prevent using a normal prepared soymilk and a non-prepared soymilk together with the soymilk which acted on the protein cross-linking enzyme.
本発明は蛋白質架橋酵素を作用させた豆乳と卵白を併用するだけでなく乾燥卵白も併用することが重要である。蛋白質架橋酵素を作用させた豆乳を用いることにより蒸しケーキにモチモチした独特の食感を与えることができ、卵白と乾燥卵白を併用することによりこのモチモチした独特の食感を増強できるだけでなく復元性に富んだ弾力性を付与することができる。
すなわち、蛋白質架橋酵素を作用させた豆乳と卵白と乾燥卵白を併用することにより、もちもちとした独特の食感がより増強され復元力に富んだ弾力性を有する蒸しケーキが可能になったものである。このように本発明の蒸しケーキは復元する弾力性を有するので、例えば製品として流通販売される際に山積みされて底部の蒸しケーキが圧迫されても、それらを取り出すと元の形状に復元されるという効果がある。
In the present invention, it is important not only to use soy milk and egg white in which a protein cross-linking enzyme is used, but also to use dried egg white together. By using soy milk with protein cross-linking enzyme, it is possible to give a unique texture to the steamed cake. By using egg white and dried egg white together, this unique texture can be enhanced and restored. Can give a rich elasticity.
In other words, the combined use of soy milk, egg white, and dried egg white with the action of a protein cross-linking enzyme makes it possible to produce a steamed cake that has a unique texture and is highly resilient. is there. Thus, since the steamed cake of the present invention has elasticity to restore, for example, when it is piled up and distributed as a product and the steamed cake at the bottom is pressed, it is restored to its original shape when taken out There is an effect.
本発明に用いる卵白は、液卵白、凍結卵白等を用いることができる。なお、卵白は全卵と併用することもできるが、卵の黄色み（卵黄由来）が好ましくない場合など、全卵の代わりに卵白を用いることが好ましい。従来の蒸しケーキは卵黄や全卵を使用していたので黄色みがかっており、例えばブルーベリーとかイチゴを配合してもそれらの色が生かしきれなかった。従って卵黄を用いないか或いは配合量を抑えて、卵白を主体に用いるようにすれば、白い生地となり白い蒸しケーキを得ることができる。かかる生地は白いのでどんな色にも染まりやすい効果がある。例えばそのものの色も生かしたい素材（抹茶、苺とか）を添加した時、色鮮やかに発現させることができる。本発明における卵白の配合量は、粉100部に対して100〜220部が適当である。多すぎると食感がねちゃついたりボディ性が悪くなる。 As the egg white used in the present invention, liquid egg white, frozen egg white and the like can be used. In addition, although egg white can also be used together with whole egg, it is preferable to use egg white instead of whole egg when the yellowness of the egg (derived from egg yolk) is not preferable. Since conventional steamed cakes used egg yolk or whole eggs, they were yellowish. For example, even when blueberries or strawberries were blended, their colors could not be fully utilized. Therefore, if egg yolk is not used or the blending amount is reduced and egg white is mainly used, a white steamed cake can be obtained as a white dough. Since this fabric is white, it has the effect of being easily dyed in any color. For example, when a material that wants to make use of its own color (such as matcha or strawberry) is added, it can be expressed in vivid colors. The blending amount of egg white in the present invention is suitably 100 to 220 parts with respect to 100 parts of powder. If it is too much, the texture becomes sticky and the body becomes worse.
本発明に用いる乾燥卵白は、市販の乾燥卵白を特に制限なく用いることができる。なかでも起泡性を増強させた乾燥卵白が好ましく、例えばキューピータマゴ株式会社製「乾燥卵白Ｗタイプ」などを用いることができる。蛋白質架橋酵素を作用させた豆乳と卵白を用いるだけでなく加えて乾燥卵白を併用することによりもちもちとした独特の食感がより増強されると共に復元力に富んだ弾力性が蒸しケーキに付与できるのである。それだけでなく乾燥卵白を併用することにより、蒸しケーキ生地の水分調整が容易になり、小麦粉などの粉原料との混合作業性を改善することができる。
また乾燥卵白は蒸す前の生地中０．５〜４．０重量％が適当である。卵白と併用するので卵白100重量部に対して乾燥卵白を１〜１０重量部、好ましくは１〜７重量部用いることが適当である。少ないと本発明の効果が得がたく多すぎるとぱさつく傾向がある。
As the dried egg white used in the present invention, commercially available dried egg white can be used without particular limitation. Among these, dry egg white with enhanced foaming property is preferable, and for example, “Dried Egg White W Type” manufactured by Kewpy Tamago Co., Ltd. can be used. In addition to using soymilk and egg white with protein cross-linking enzyme, and using dried egg white in combination, the unique texture of the rice cake is enhanced and elasticity with high resilience can be imparted to the steamed cake. It is. In addition, the combined use of dried egg white makes it easy to adjust the moisture content of the steamed cake dough and can improve the mixing workability with flour raw materials such as flour.
The dried egg white is suitably 0.5 to 4.0% by weight in the dough before steaming. Since it is used in combination with egg white, it is appropriate to use 1 to 10 parts by weight, preferably 1 to 7 parts by weight of dried egg white based on 100 parts by weight of egg white. If the amount is too small, the effect of the present invention is difficult to obtain.
本発明において、ホイップ生地は以上の原料をオールインミックス法で生地比重が０．３５〜０．７０、好ましくは０．３７〜０．４５、より好ましくは０．３８〜０．４１になるまでホイップして得ることが適当である。換言すれば蒸す前の生地の比重が前述の範囲が適当である。このようにホイップすることによりボリュームがあり復元性に富んだ弾力性を有する蒸しケーキを得ることができる。勿論モチモチ感を有することは言うまでもない。ホイップ後の生地比重が大きすぎるとかかる効果が得難くなり、また生地比重を０．３５未満にまでする必要はなく、上記範囲内で充分前記効果を得ることができる。 In the present invention, the whipped dough is prepared by the all-in-mix method until the dough specific gravity becomes 0.35 to 0.70, preferably 0.37 to 0.45, more preferably 0.38 to 0.41. It is suitable to obtain by whipping. In other words, the above-mentioned range of the specific gravity of the dough before steaming is appropriate. By whipping in this way, it is possible to obtain a steamed cake having elasticity that is rich in volume and is highly recoverable. Of course, it is needless to say that it has a feeling of stickiness. If the dough specific gravity after whipping is too large, such an effect is difficult to obtain, and it is not necessary to make the dough specific gravity less than 0.35, and the above effect can be sufficiently obtained within the above range.
なお、原料の混合方法は従来公知の方法を特に制限なく用いることができ、例えばオールインミックス法であれば簡便である。ホイップ手段もミキサーやホイッパー等公知の機器を利用することができる。オールインミックス法は、一つのミキサーに各原料を混合してホイップすることができ、実生産では連続ミキサーを用いることができる。 In addition, the mixing method of a raw material can use a conventionally well-known method without a restriction | limiting in particular, For example, if it is an all-in-mix method, it will be easy. As the whipping means, a known device such as a mixer or a whipper can be used. In the all-in-mix method, each raw material can be mixed and whipped in one mixer, and a continuous mixer can be used in actual production.
本発明における蒸しケーキは、粉、蛋白質架橋酵素を作用させた豆乳、卵白、乾燥卵白および糖類以外の副原料として、従来公知のものを特に制限なく用いることができる。 As the steamed cake in the present invention, conventionally known ones can be used without particular limitation as auxiliary materials other than flour, soy milk, egg white, dried egg white, and sugars on which a protein cross-linking enzyme is allowed to act.
なお、本発明の蒸しケーキは、抹茶、あずき、ブルーベリー、イチゴなどの果物などのケーキ素材を添加したり表面を焦がすなどすることもできる。
従来の蒸しケーキは卵黄を使用していたので黄色みがかっていたが、本発明は卵黄を用いる必要がなく、卵黄を全く用いないか配合量を抑えることで白い生地が得られるのでどんな色にも染まりやすいものである。従って例えば抹茶、ブルーベリーとかイチゴを併用してそのままの色を生かすことができる。
The steamed cake of the present invention can be added with cake materials such as fruits such as matcha tea, azuki bean, blueberry, strawberry and the like, and the surface can be burnt.
The conventional steamed cake used egg yolk and was yellowish, but in the present invention, it is not necessary to use egg yolk, and any color can be obtained because white dough is obtained by using no egg yolk or reducing the blending amount It is easy to dye. Therefore, for example, matcha, blueberry or strawberry can be used together to make the same color.
以下実施例により本発明の実施態様を具体的に説明する。
なお、例中、％及び部は、いずれも特に断りのない限り重量基準を意味する。
Hereinafter, embodiments of the present invention will be described specifically by way of examples.
In the examples, “%” and “part” mean weight basis unless otherwise specified.
製造例１（蛋白質架橋酵素を作用させた豆乳の製造）
脱皮脱胚軸大豆１重量部（以下、部）に水１０部を加え、２０℃で６０分間以上浸漬して十分に吸水した膨潤大豆（水分含量４０〜５５％）１部に対し、水（１５℃）３部を加えたものを１５℃の温度を保ちつつ、グラインダー（増幸産業(株)製）で微細化し、磨砕液（呉）を得た。遠心分離機によって3000Ｇで５分間処理し、１５℃で豆乳とおからを分離し、生搾り豆乳を得た。この生搾り豆乳は固形分９．０％、蛋白質含量４．５％でｐＨは６．８であった。
Production Example 1 (Production of soy milk in which protein cross-linking enzyme is allowed to act)
10 parts of water is added to 1 part by weight (hereinafter referred to as “parts”) of molting and dehulled soybeans, and 1 part of swollen soybeans (water content 40 to 55%) which has been sufficiently absorbed by immersion for 60 minutes or more at 20 ° C. A mixture of 3 parts of 15 ° C. was refined with a grinder (manufactured by Masuko Sangyo Co., Ltd.) while maintaining a temperature of 15 ° C. to obtain a grinding liquid (Kure). It processed with 3000G for 5 minutes with the centrifuge, the soymilk and the okara were isolate | separated at 15 degreeC, and the raw squeezed soymilk was obtained. This freshly squeezed soymilk had a solid content of 9.0%, a protein content of 4.5% and a pH of 6.8.
次に得られた豆乳を６０℃に保温しつつ、豆乳の蛋白質１ｇあたり０．１５ｇのトランスグルタミナーゼ製剤「アクティバスーパーカード」（味の素(株)製）（トランスグルタミナーゼ０．２％、還元麦芽糖粉末他９９．８％、酵素力価１７〜２６ユニット／ｇ）を３０分間作用させた。反応後、直ちに直接蒸気注入方式による滅菌処理装置（直接加熱装置）に供給し、１５０℃で４秒間滅菌処理（Ｆ値５１．７分相当）を行い、１０℃に冷却後、無菌包装に無菌充填を行い、生搾り滅菌豆乳を得た。 Next, while maintaining the obtained soy milk at 60 ° C., 0.15 g of transglutaminase preparation “Activa Super Card” (Ajinomoto Co., Inc.) per 1 g of soy milk protein (transglutaminase 0.2%, reduced maltose powder, etc. 99.8%, enzyme titer 17-26 units / g) was allowed to act for 30 minutes. Immediately after the reaction, it is supplied directly to a sterilization apparatus (direct heating apparatus) by a steam injection method, sterilized at 150 ° C. for 4 seconds (corresponding to an F value of 51.7 minutes), cooled to 10 ° C., and aseptically packaged. Filling was performed to obtain a raw squeezed sterilized soymilk.
得られた生搾り滅菌豆乳は大豆固形分が９．０％ながら１０℃における粘度が２２mPa・sあって、大豆のうまみが強く、自然な濃厚感があり、また驚くべきことに従来の豆乳の製造技術では解消し得なかった独特の豆臭さがなくなり、極めて良好な風味を有していた。
以下、この豆乳を「蛋白質架橋酵素を作用させた豆乳」として用いる。
The resulting freshly squeezed soymilk has a soybean solid content of 9.0% and a viscosity at 10 ° C. of 22 mPa · s, a strong soybean taste, a natural richness, and surprisingly, The unique bean odor, which could not be eliminated by the manufacturing technology, disappeared, and it had a very good flavor.
Hereinafter, this soy milk is used as “a soy milk in which a protein cross-linking enzyme is allowed to act”.
実施例１（蛋白質架橋酵素を作用させた豆乳と卵白と乾燥卵白を併用）
以下の方法により蒸しケーキをオールインミックス法にてミキシングし、蒸しあげた。まず、グラニュー糖１００重量部と乾燥卵白５重量部を良く混ぜ合わせた。乾燥卵白はキューピータマゴ株式会社製「乾燥卵白Ｗタイプ」を用いた。次に、縦型ミキサー（ケンウッドミキサーを使用）のミキサーボールの中に前記混合物と卵白１００重量部を投入し３０℃前後に温めた。その中に乳化油脂（商品名「パーミングセレクト」不二製油(株)製）１３重量部を投入し軽く分散するまで攪拌した。
次に、これに薄力粉５０重量部、小麦粉澱粉２０重量部、ベーキングパウダー２重量部を合わせて篩ったものを投入し、ダマができないよう軽く攪拌した。その後、約２５℃前後に温めた製造例１で製造した「蛋白質架橋酵素を作用させた豆乳」３０重量部と、練り込み用クリーム（商品名「フレッシュナー3000」不二製油(株)製）１０重量部、バニラオイル０．５重量部を順に添加し、中高速（150ｒｐｍ）で３分ほど攪拌ホイップさせた。（比重を0.4前後目安）
Example 1 (Combined use of soy milk, egg white, and dried egg white treated with protein cross-linking enzyme)
The steamed cake was mixed by the all-in-mix method and steamed. First, 100 parts by weight of granulated sugar and 5 parts by weight of dried egg white were mixed well. As the dried egg white, “Dried Egg White W Type” manufactured by Kewpie Tamago Co., Ltd. was used. Next, the mixture and 100 parts by weight of egg white were put into a mixer bowl of a vertical mixer (using a Kenwood mixer) and heated to around 30 ° C. 13 parts by weight of emulsified oil (trade name “Perming Select” manufactured by Fuji Oil Co., Ltd.) was added thereto and stirred until lightly dispersed.
Next, 50 parts by weight of weak flour, 20 parts by weight of wheat starch, and 2 parts by weight of baking powder were added to this and sieved. The mixture was lightly stirred to prevent lumps. Thereafter, 30 parts by weight of “soy milk with a protein cross-linking enzyme” produced in Production Example 1 heated to about 25 ° C. and a cream for kneading (trade name “Freshner 3000” manufactured by Fuji Oil Co., Ltd.) 10 parts by weight and 0.5 parts by weight of vanilla oil were sequentially added, and the mixture was stirred and whipped at a medium to high speed (150 rpm) for about 3 minutes. (Specific gravity around 0.4)
次に、耐熱性のある型枠（※１）の穴に穴のサイズに合う紙製のグラシンを敷き、ホイップした生地を５０ｇ流し込んだ。生地を流し込んだ型枠を蒸し器に入れ、80℃〜90℃で15分、その後90℃〜98℃で5分、その後98℃〜100℃で２分蒸しあげた。
この結果、もちもちと独特の食感を有し、さらに復元力に富んだ弾力性を有するボリュームのある蒸しケーキを作製することができた。
※１：プラスチック製で横５０cm縦４２cm高さ２．５ｃｍの型枠で直径８．５ｃｍ口径の円柱状の穴が５列４段、計２０個開いている。穴の底は中心に直径５．５ｃｍの穴が開いており、直径８．５ｃｍから中心の穴部分５．５cmを引いた部分は生地を支えるためにプラスチックの部分がある。
以下の実施例、比較例においてもこの耐熱性のある型枠を用いる。
Next, paper glassine suitable for the size of the hole was laid in the hole of the heat-resistant formwork (* 1), and 50 g of whipped dough was poured. The mold into which the dough was poured was placed in a steamer and steamed at 80 ° C. to 90 ° C. for 15 minutes, then 90 ° C. to 98 ° C. for 5 minutes, and then 98 ° C. to 100 ° C. for 2 minutes.
As a result, it was possible to produce a voluminous steamed cake with a unique texture and a high resilience.
* 1: 20 columns of 5 rows and 4 columns of cylindrical holes with a diameter of 8.5 cm in a mold made of plastic, 50 cm wide, 42 cm high and 2.5 cm high. A hole having a diameter of 5.5 cm is opened at the center of the hole, and a portion obtained by subtracting the hole portion of 5.5 cm from the diameter of 8.5 cm has a plastic portion to support the fabric.
This heat-resistant mold is also used in the following examples and comparative examples.
比較例１（無調整豆乳を蛋白質架橋酵素を作用させた豆乳の代わりに用いた）
製造例１で製造した「蛋白質架橋酵素を作用させた豆乳」３０重量部の代わりに豆乳（商品名「無調整豆乳」不二製油(株)製）を３０重量部配合した以外は、実施例１と同様に蒸しケーキを調製した。
Comparative Example 1 (Unadjusted soymilk was used instead of soymilk in which protein cross-linking enzyme was allowed to act)
Except for blending 30 parts by weight of soy milk (trade name “unregulated soy milk” manufactured by Fuji Oil Co., Ltd.) instead of 30 parts by weight of “soy milk made to act on protein cross-linking enzyme” produced in Production Example 1. A steamed cake was prepared in the same manner as in 1.
比較例２（蛋白質架橋酵素を作用させた豆乳の代わりに濃縮乳を用いた）
製造例１で製造した「蛋白質架橋酵素を作用させた豆乳」３０重量部の代わりに、濃縮乳タイプの水中油型エマルジョン（商品名「プロベスト500」不二製油(株)製）１０重量部と水２０重量部配合した以外は、実施例１と同様に蒸しケーキを調製した。
Comparative Example 2 (Concentrated milk was used instead of soy milk on which protein cross-linking enzyme was allowed to act)
Instead of 30 parts by weight of “soy milk with protein cross-linking enzyme” produced in Production Example 1, 10 parts by weight of concentrated milk type oil-in-water emulsion (trade name “Probest 500” manufactured by Fuji Oil Co., Ltd.) A steamed cake was prepared in the same manner as in Example 1 except that 20 parts by weight of water was added.
比較例３（蛋白質架橋酵素を作用させた豆乳と卵白を用いるが乾燥卵白は用いない例）
実施例１と同様にミキサーを用いて、蒸しケーキ生地をオールインミックス法にて調製し、蒸しケーキを蒸しあげた。
まず、グラニュー糖１００重量部と卵白１００重量部と合わせ、攪拌しながら３０℃前後に温めた。この中に乳化油脂（商品名「パーミングセレクト」不二製油(株)製）１３重量部を入れ、再び全体に分散するように軽く攪拌した。
この中に薄力粉５０重量部、小麦粉澱粉２０重量部、ベーキングパウダー２重量部を合わせて篩ったものを入れダマができないように軽く攪拌した。その後、約２５℃前後に温めた蛋白質架橋酵素を作用させた豆乳（製造例１で製造したもの）３０重量部と、練り込み用クリーム（商品名「フレッシュナー3000」不二製油(株)製）１０重量部、バニラオイル０．５重量部を順に添加し、中高速（/分）で３分ほど攪拌ホイップさせた（比重を0.4前後目安）。実施例１と同様にして蒸しあげた。
Comparative Example 3 (Example using soy milk and egg white treated with protein cross-linking enzyme but not dried egg white)
A steamed cake dough was prepared by an all-in-mix method using a mixer in the same manner as in Example 1, and the steamed cake was steamed.
First, 100 parts by weight of granulated sugar and 100 parts by weight of egg white were combined and heated to around 30 ° C. with stirring. In this, 13 parts by weight of emulsified oil (trade name “Perming Select” manufactured by Fuji Oil Co., Ltd.) was added, and lightly stirred so as to disperse all over again.
In this, 50 parts by weight of weak flour, 20 parts by weight of wheat starch, and 2 parts by weight of baking powder were put together and sieved. Thereafter, 30 parts by weight of soy milk (produced in Production Example 1) on which a protein cross-linking enzyme heated to about 25 ° C. was allowed to act, and a cream for kneading (trade name “Freshner 3000” manufactured by Fuji Oil Co., Ltd.) ) 10 parts by weight and 0.5 parts by weight of vanilla oil were added in order, and the mixture was stirred and whipped at a medium to high speed (/ min) for about 3 minutes (specific gravity was about 0.4). Steamed in the same manner as in Example 1.
前記実施例および比較例で得られた蒸しケーキの3０人のパネラーによる官能評価結果を表１〜表４に示す。
（表１）もちもち感の官能評価
------------------------
最も、もちもちしていると感じた人の割合は以下の通りであった。
実施例１（蛋白質架橋酵素を作用させた豆乳＋乾燥卵白あり）で50％
比較例１（無調整豆乳＋乾燥卵白あり）で30％
比較例２（濃縮乳＋乾燥卵白あり）で20％
比較例３（蛋白質架橋酵素を作用させた豆乳＋乾燥卵白なし）で0％
------------------------
Tables 1 to 4 show sensory evaluation results by 30 panelists of the steamed cakes obtained in the examples and comparative examples.
(Table 1) Sensory evaluation of glutinous feeling
------------------------
The percentage of people who felt most likely was as follows.
50% in Example 1 (soy milk with protein cross-linking enzyme + dry egg white)
30% in Comparative Example 1 (with unadjusted soy milk + dried egg white)
20% in Comparative Example 2 (concentrated milk + dried egg white)
0% in Comparative Example 3 (soy milk treated with protein cross-linking enzyme + no dried egg white)
------------------------
以上のように、試食の結果もちもち感の順位は、実施例１＞比較例１＞比較例２＞比較例３の順であった。
すなわち、もちもちしていると感じるのは蛋白質架橋酵素を作用させた豆乳と乾燥卵白を併用した蒸しケーキで、蛋白質架橋酵素を作用させた豆乳を用いても乾燥卵白を併用しないとモチモチ感は少ないことがわかった。
As mentioned above, the ranking of the feeling of tasting as a result of the tasting was in the order of Example 1> Comparative Example 1> Comparative Example 2> Comparative Example 3.
In other words, it is a steamed cake that combines dried soymilk and soy milk that has been treated with protein cross-linking enzyme. Even if soy milk that has been treated with protein cross-linking enzyme is used and dried egg white is not used, there is little feeling of stickiness. I understood it.
（表２）弾力性の官能評価結果------------------------
最も弾力があると感じた人の割合は、
実施例１（蛋白質架橋酵素を作用させた豆乳＋乾燥卵白あり）で60％
比較例１（無調整豆乳＋乾燥卵白あり）で40％
比較例２（濃縮乳＋乾燥卵白あり）で0％
比較例３（蛋白質架橋酵素を作用させた豆乳＋乾燥卵白なし）で０％
------------------------
(Table 2) Sensory evaluation results of elasticity -----------------------
The percentage of people who felt the most elastic
60% in Example 1 (with soy milk treated with protein cross-linking enzyme + dried egg white)
40% in Comparative Example 1 (unadjusted soymilk + dried egg white)
0% in Comparative Example 2 (concentrated milk + dried egg white)
0% in Comparative Example 3 (soy milk treated with protein cross-linking enzyme + no dried egg white)
------------------------
以上のように、試食の結果弾力性の順位は、実施例１＞比較例１＞比較例２＞比較例３であった。
また、指で押して復元する復元性を伴う弾力性も表２の順位であった。
すなわち、弾力性についても蛋白質架橋酵素を作用させた豆乳だけでなく乾燥卵白を併用したほうが優れた結果を示した。また濃縮乳を用いても蛋白質架橋酵素を作用させた豆乳のような弾力性に優れた蒸しケーキを得ることができなかった。
As described above, the ranking of elasticity as a result of the tasting was as follows: Example 1> Comparative Example 1> Comparative Example 2> Comparative Example 3.
In addition, the resiliency accompanied by the restoring property to be restored by pressing with a finger was also in the order of Table 2.
That is, the elasticity was excellent when using not only soy milk treated with protein cross-linking enzyme but also dried egg white. Moreover, even when concentrated milk was used, a steamed cake having excellent elasticity such as soy milk in which a protein cross-linking enzyme was allowed to act could not be obtained.
蒸しあげたケーキの体積や高さは３Ｄ（３Ｄ Ｌａｓｅｒ Ｓｃａｎｎｅｒ）を用いて測定した。
（表３）蒸しケーキの体積平均（３Ｄで測定）
------------------------
実施例１（蛋白質架橋酵素を作用させた豆乳＋乾燥卵白あり）は１８２．５６ｃｍ3
比較例１（無調整豆乳＋乾燥卵白あり）は１７２．４１ｃｍ3
比較例２（濃縮乳＋乾燥卵白あり）は１６３ｃｍ3
比較例３（蛋白質架橋酵素を作用させた豆乳＋乾燥卵白なし）は１６１．６１ｃｍ3
------------------------
The volume and height of the steamed cake were measured using 3D (3D Laser Scanner).
(Table 3) Volume average of steamed cake (measured in 3D)
------------------------
Example 1 (soy milk treated with protein cross-linking enzyme + dry egg white) is 182.56 cm 3
Comparative Example 1 (unadjusted soymilk + dry egg white) is 172.41 cm 3
Comparative Example 2 (concentrated milk + dried egg white) is 163 cm 3
Comparative Example 3 (soy milk treated with protein cross-linking enzyme + no dried egg white) was 161.61 cm 3
------------------------
以上蒸しケーキの体積を測定した結果、ボリュームが出たのは蛋白質架橋酵素を作用させた豆乳と乾燥卵白を併用した実施例１で蛋白質架橋酵素を作用させた豆乳を用いても乾燥卵白を併用しないとボリュームは低いものであった。 As a result of measuring the volume of the steamed cake as described above, the volume came out. The soy milk combined with the protein cross-linking enzyme and the dried egg white were used in combination with the soy milk processed with the protein cross-linking enzyme in Example 1. Otherwise, the volume was low.
なお、蒸しケーキの高さの平均は、（３Ｄ測定）より次の表４の通りであった。
（表４）蒸しケーキの高さ
------------------------
実施例１（蛋白質架橋酵素を作用させた豆乳＋乾燥卵白あり）は４４.５５ｃｍ
比較例１（無調整豆乳＋乾燥卵白あり）は４０．３８ｃｍ
比較例２（濃縮乳＋乾燥卵白あり）は３８．３６ｃｍ
比較例３（蛋白質架橋酵素を作用させた豆乳＋乾燥卵白なし）は３８ｃｍ
------------------------
以上より蛋白質架橋酵素を作用させた豆乳と卵白および乾燥卵白を併用した実施例１が最も高さが出て、ボリューム感が出た。
The average height of the steamed cake was as shown in Table 4 below (from 3D measurement).
(Table 4) Steamed cake height
------------------------
Example 1 (with soy milk treated with protein cross-linking enzyme + dried egg white) is 44.55 cm
Comparative Example 1 (unadjusted soymilk + dry egg white) is 40.38 cm
Comparative Example 2 (concentrated milk + dried egg white) is 38.36 cm
Comparative Example 3 (soy milk with protein cross-linking enzyme + no dried egg white) is 38 cm
------------------------
As mentioned above, Example 1 which used soy milk to which a protein cross-linking enzyme was allowed to act, egg white, and dried egg white had the highest height and produced a sense of volume.
蛋白質架橋酵素を作用させた豆乳（実施例１）と無調整豆乳（比較例１）で最も差がでたのはボリュームであった。
即ち、実施例１のように蛋白質架橋酵素を作用させた豆乳を用いた蒸しケーキは縦にボリュームがでて、他の比較例と比べて高さがあり、体積も大きくボリューム感が出た。これに比べ、比較例１のように無調整豆乳を用いた蒸しケーキは横にボリュームがでるので型からはみ出しやすく、生地が型にくっついてしまう問題も生じた。
以上のように蛋白質架橋酵素を作用させた豆乳は無調整豆乳に比べてボリュームが出るだけでなく横にはみ出して型枠に付着することもなく作業性にも優れるものであった。
Volume was the most significant difference between soy milk treated with protein cross-linking enzyme (Example 1) and non-adjusted soy milk (Comparative Example 1).
That is, as in Example 1, the steamed cake using soy milk to which the protein cross-linking enzyme was allowed to act had a volume in the vertical direction, which was higher than the other comparative examples, and had a large volume and a volume feeling. Compared with this, the steamed cake using the unadjusted soymilk as in Comparative Example 1 has a problem that the dough sticks to the mold because it is easy to stick out from the mold because of its volume.
As described above, the soy milk to which the protein cross-linking enzyme was allowed to act was superior in workability not only to increase the volume but also to protrude sideways and not adhere to the formwork as compared with the non-adjusted soy milk.
本発明により、もちもちとした独特の食感がより増強され、復元力に富んだ弾力性を有する蒸しケーキが可能になったものである。
特に、豆乳を用いると横方向にも膨張するものを蛋白質架橋酵素を作用させた豆乳を用いることにより縦方向に伸びてボリューム感を出すことができるものである。従来の蒸しケーキはコンビニエンスストア、量販店等の陳列棚に積み重ねられるとボリュームダウンが否めなかった。本発明の蒸しケーキは、元の形状に復元するのでかかる問題を解決するものである。
また、卵黄を必須としないため白い生地が得られ、どんな色にも染まりやすい効果がある。従来の蒸しケーキは卵黄を使用していたので黄色みがかっていたので例えばブルーベリーとかイチゴを併用してもそのものの色が生かしきれなかった。しかし、本発明は色々な素材（抹茶、苺とか）を添加した時色鮮やかに発現する効果がある。
According to the present invention, a steamed cake having an elastic texture with enhanced resilience and a unique texture that is glutinous becomes possible.
In particular, when soy milk is used, soy milk with a protein cross-linking enzyme is used instead of the one that swells in the horizontal direction, so that a volume feeling can be produced. When conventional steamed cakes are stacked on display shelves in convenience stores, mass retailers, etc., the volume cannot be denied. Since the steamed cake of the present invention is restored to its original shape, this problem is solved.
In addition, since egg yolk is not essential, a white fabric is obtained, and it has the effect of being easily dyed in any color. Since conventional steamed cakes used egg yolks, they were yellowish, so even if blueberries or strawberries were used in combination, the color itself could not be fully utilized. However, the present invention has the effect of being vividly expressed when various materials (matcha, koji, etc.) are added.
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