JP6510364B2 - Sponge cake dough - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a sponge cake material which is excellent in peeling off from a backing paper and which gives a sponge cake excellent in squeakiness and softness.

Sponge cake is a confectionery that is made mainly of eggs, sugars, and flours and is made into dough using the foamability of eggs and baked to manufacture, and in recent years, according to the needs of the market, A variety of products characterized by flavor, texture, appearance, preservability, etc. have been developed.
In particular, with regard to texture, there is a demand for moist feeling (moist texture), and by blending a large amount of liquid oil and liquid sugar in sponge cake dough, it is carried out to impart a moist feeling upon eating. ing.

However, if the blending amount of liquid oil is increased in order to impart a shirring feeling, the afterfeel may become strong oily, and if the blending amount of liquid sugar is increased, the texture may become hard, and sponge cake and bed In some cases, the paper is bound to make the backing paper peel off and the appearance of the sponge cake is impaired.
As a method of imparting a crunch to cakes, a method of using a fat and oil composition for cake containing glycerin monofatty acid ester and propylene glycol fatty acid ester is reported (Patent Document 1), etc. As a method of improving the problem, there has been reported a method (Patent Document 2) and the like of using a dough produced by mixing a sherbet like material consisting of frozen egg fragments and egg solution and wheat flour (patent document 2). There was no sponge cake that could be solved.

JP, 2015-65929, A Japanese Patent Application Publication No. 2007-14211

  An object of the present invention is to provide a sponge cake material which can be obtained with a sponge cake which has less binding to a backing paper, good peeling from the backing paper, and is excellent in squeaky feeling and soft feeling.

  As a result of intensive investigations, the present inventor incorporated a specific amount of liquid sugars in an oil-in-water emulsion into a sponge cake dough, thereby providing a soft texture and an excellent texture of take-up feeling, It has been found that a sponge cake with less adhesion to paper and good peeling can be obtained, and the present invention has been completed. Specifically, the present invention provides the following.

(1) A sponge cake material comprising 4 to 17 parts by mass of a liquid saccharide per 100 parts by mass of cereal flour, wherein the liquid saccharide is a liquid saccharide derived from an oil-in-water emulsion.
(2) The sponge-cake material according to (1), wherein the oil-in-water emulsion contains 30 to 70% by mass of the liquid sugar.
(3) The sponge cake material according to (1) or (2), wherein the liquid sugar is one or more selected from liquid sorbitol, liquid maltitol and reduced starch syrup.
(4) The sponge cake material according to any one of (1) to (3), which contains 10 to 35 parts by mass of the oil-in-water emulsion per 100 parts by mass of cereal flour.
(5) The sponge cake material according to any one of (1) to (4), which contains 10 to 25 parts by mass of a foamable oil and fat per 100 parts by mass of cereal flour.
(6) A sponge cake obtained by firing the sponge cake dough according to any one of (1) to (5).
(7) In the manufacture of a sponge cake which is fired after pouring a sponge cake material into a mold on which a base paper is laid, as the sponge cake material, it is described in any one of (1) to (5) How to improve the peeling of the liner from the baked sponge cake by using sponge cake dough.
(8) The method for improving the peeling of a sheet from the fired sponge cake according to (7), wherein the sheet is not coated with a release agent.

  According to the present invention, it is possible to provide a sponge cake material which can be obtained as a sponge cake which has good peeling off from the backing paper and which is excellent in squeaky feeling and soft feeling. In addition, by using the sponge cake dough of the present invention, it is possible to provide a method for improving the peeling of the backing paper from the fired sponge cake. Here, in the present invention, that the peeling from the backing paper is good means that the bonding of the sponge cake to the backing paper is small.

Hereinafter, the sponge cake dough and the sponge cake of the present invention will be described in detail.
(Sponge cake dough)
The sponge cake dough of the present invention is a cake dough used for producing a general sponge cake. Specifically, it is a dough manufactured using flour, whole eggs, sugars and the like as main raw materials and utilizing the foamability of eggs so that the specific gravity is 0.40 to 0.60 g / mL.
Moreover, it is preferable that the sponge-cake raw material of this invention contains foamable fats and oils. By containing the foamable fat and oil in the sponge cake material of the present invention, a sponge cake can be efficiently produced by the all-in-mix method.

(Flour flour)
The flour used in the present invention can be used without particular limitation as long as it is usually blended in the dough of baked confectionery such as sponge cake. Moreover, the compounding quantity of flour can also be mix | blended without a restriction | limiting in particular in the range generally mix | blended with the dough of sponge cake. Specific examples of the grain flour include wheat flour (strong flour, medium flour, weak flour etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soy flour and the like, preferably flour.

(Liquid sugar)
The liquid sugar used in the present invention is used as it is contained in an oil-in-water emulsion. The liquid sugar includes liquid sugar alcohol such as liquid sorbitol, liquid maltitol, reduced starch syrup (reduced starch saccharide), glucose liquid sugar, fructose / glucose liquid sugar, and converted liquid sugar such as glucose / fructose liquid sugar, Sucrose type liquid sugar, liquid trehalose, liquid maltose and the like can be mentioned, and one or more of these can be used, but from the viewpoint of adjusting the degree of sweetness and texture, liquid sorbitol, liquid maltitol It is preferable to use 1 type, or 2 or more types selected from and a reduced starch syrup.

  The content of the liquid sugar in the sponge cake dough of the present invention is 4 to 17 parts by mass, more preferably 6 to 16 parts by mass, and most preferably 7.5 to 15 parts by mass with respect to 100 parts by mass of flour. . When the content of the liquid sugar is in the above-mentioned range, the obtained sponge cake has a good peeling off from the backing paper, and is excellent in the shivering feeling and the soft feeling.

(Oil-in-water emulsion)
The oil-in-water emulsion used in the present invention is obtained by mixing and emulsifying an oil phase and an aqueous phase using fats and oils, an aqueous material, an emulsifying material and the above-mentioned liquid sugar. As the emulsifying raw material, an emulsifier, milk protein, processed starch and the like can be mentioned.

  As fats and oils used for the oil-in-water type emulsion used by this invention, if it is an edible fat and oil, it can be used without a restriction | limiting especially. 25-55 mass% is preferable, as for content of the fats and oils in the said oil-in-water emulsion, 30-50 mass% is more preferable, and 40-50 mass% is the most preferable. When the oil and fat content in the oil-in-water emulsion is in the above range, the texture of the obtained sponge cake becomes a soft feeling and an excellent feeling.

  The oil and fat used in the oil-in-water emulsion used in the present invention preferably has a SFC (solid fat content) of 0 to 20% at 10 ° C, more preferably 0 to 10% at 20 ° C. It is 0 to 15%, more preferably 0 to 7%, preferably 0 to 10% at 30 ° C., more preferably 0 to 5%. When the SFC of the oil and fat used in the oil-in-water emulsion is in the above range, the texture of the obtained sponge cake is excellent in the soft feeling.

  30-70 mass% is preferable, as for content of the liquid saccharides in the oil-in-water type emulsion used by this invention, 40-65 mass% is more preferable, and the range of 45-55 mass% is the most preferable. When the content of the liquid sugar in the oil-in-water emulsion of the present invention is within the above range, the obtained sponge cake has less binding to the backing paper, good peeling from the backing paper, and excellent feeling of taking up. It will be

  The content of the oil-in-water emulsion in the sponge cake dough of the present invention may be adjusted so that the liquid sugar in the oil-in-water emulsion has a desired content with respect to the sponge cake dough. 10-35 mass parts is preferable with respect to 100 mass parts, 12-33 mass parts is more preferable, 15-30 mass parts is the most preferable.

  The method for producing the oil-in-water emulsion used in the present invention is not particularly limited, and can be produced by a known method. Specifically, it can be produced by separately preparing an oil phase and an aqueous phase containing liquid saccharides and emulsifying them by a conventional method.

(Fathering oil and fat)
The sponge cake dough of the present invention may contain foamable fats and oils. The foamable fat and oil used in the present invention is a fat and oil containing an oil and an emulsifying agent, and having the effect of causing air to be stably embraced in the emulsion of the sponge cake dough and the dough.
The emulsifying agent is not particularly limited as long as it is an edible emulsifying agent having the effect of foaming the dough and stabilizing air bubbles and emulsification, for example, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester , Polyglycerin fatty acid, lecithin, polysorbate and the like. One or more types of emulsifiers selected from these emulsifiers can be appropriately blended.

  The foamable fat and oil used in the present invention can contain other components to the extent that the effect of the present invention is not impaired. Other ingredients include water, thickening stabilizers, salting agents such as sodium chloride and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, coloring agents such as β-carotene, caramel and red yeast pigment, tocopherol, tea Examples include antioxidants such as extracts, plant proteins such as wheat protein and soy protein, processed eggs and various egg products, flavors and the like.

  The content of the foamable fat in the sponge cake dough of the present invention is preferably 10 to 25 parts by mass, more preferably 12 to 23 parts by mass, and most preferably 15 to 20 parts by mass with respect to 100 parts by mass of flour. . When the content of the foamable fat and oil is in the above range, it is easy to adjust the specific gravity of the sponge cake material, and the texture of the obtained sponge cake becomes excellent in the soft feeling.

(Whole eggs)
The whole egg used in the present invention refers to a portion other than the eggshell and can be used without particular limitation as long as it is usually blended in the dough of baked confectionery such as sponge cake. Specific examples of whole eggs include eggs of birds to be provided for food such as hen's eggs, eggs of which are broken as eggs, or those of which the egg yolk and the egg white are separated and then mixed again .
The content of whole eggs in the sponge cake dough of the present invention is preferably 0 to 250 parts by mass, more preferably 100 to 200 parts by mass, and most preferably 150 to 200 with respect to 100 parts by mass of flour. When the content of whole eggs is in the above range, the texture of the obtained sponge cake becomes excellent in soft feeling.

(Other ingredients)
Raw materials other than flours, whole eggs, and oil-in-water emulsions used in the sponge cake dough of the present invention are not particularly limited, but powdered sugars, sweetness used for ordinary sponge cake dough Well-known materials, such as food, dairy products, expansion agents, fats and oils, water, salt, starches, emulsifiers, spices, flavors and coloring agents, can be used appropriately.

(Production method of sponge cake dough)
Although the manufacturing method of the sponge-cake material of this invention may use any manufacturing method of a stand-up method, a stand-up method, and an all in mix method, the all in mix method excellent in manufacturing efficiency is preferable. Specifically, after mixing raw materials other than powder raw materials, powder raw materials are added and mixed, and whipped until the specific gravity of the material reaches 0.40 to 0.60 g / mL to manufacture sponge cake material .

(Production method of sponge cake)
The sponge cake of the present invention is produced by pouring the sponge cake material of the present invention in a mold in which a base paper is laid and then baking it. The baking method is not particularly limited, and a usual sponge cake baking method can be used. By using the sponge cake material of the present invention in the above-mentioned production method, a sponge cake with less binding to the liner and good peeling off from the liner can be obtained.

  The sheet used in the present invention is not particularly limited as long as it is generally used for baked goods. Specifically, glassine paper, coated paper, release paper, western paper, hatron paper, oven paper and the like can be used. Further, although a release agent may be applied to the above-mentioned base paper in advance, since peeling from the base paper is good without application, the working efficiency of production is better if the release agent is not applied. Here, the release agent is widely used in the production of baked confectionery, and examples thereof include release oil and the like.

  EXAMPLES Hereinafter, the present invention will be specifically described by way of examples, but the present invention is not limited to the following examples.

[Production of oil-in-water emulsion]
An oil phase was prepared by dissolving and mixing 39% by mass of salad oil (manufactured by Nisshin Oillio Group, Inc.) and 7% by mass of hardened rapeseed oil (manufactured by Nisshin Oilio Group, Inc.). Next, the aqueous phase is prepared by mixing 50% by mass of reduced starch syrup (water content 28.3%, liquid sugar of Brix 71), 3.5% by mass of processed starch, and 0.5% by mass of dried egg white, and a homomixer An oil-in-water emulsion was obtained by a conventional method.

  The content of the liquid sugar in the oil-in-water emulsion produced above was 50% by mass. The SFC (solid fat content) of the oil contained in the oil phase of the oil-in-water emulsion was 5% at 10 ° C, 2% at 20 ° C and 1% at 30 ° C.

[Production of sponge cake]
Using the above-prepared oil-in-water emulsion, a sponge cake material was prepared according to the following formulation and process, and fired to prepare a sponge cake. In addition, the foamable fat and oil used the Nissel OilliO Group Ltd. dicell 100.
According to the composition of Table 1, all the raw materials were uniformly mixed, and then whipped to a specific gravity of 0.48 g / mL to prepare a sponge cake material. Next, cover the bottom and sides of the No. 4 Deco mold with a No. 8 liner (pure white roll), pour 130 g of the dough, and bake in an oven at a baking temperature of 180 ° C for the upper temperature and 170 ° C for the lower temperature for 27 minutes. Made a sponge cake.

[Evaluation of sponge cake]
The texture (softness and raginess) and paper peeling were evaluated for the produced sponge cake. The evaluation results are shown in Table 1. In addition, about food texture and appearance evaluation of paper peeling, it is evaluation of consensus of three panelists.
(Feeling of software)
:: extremely soft texture, preferable as a sponge cake ○: soft texture, preferable as a sponge cake ×: hard texture, undesirable as a sponge cake (squeaky feeling)
:: extremely moist texture, preferable as a sponge cake ○: moist texture, preferable as a sponge cake ×: somewhat dry texture, not preferable as a sponge cake
○: Bonding of the sponge cake to the bottom and sides of the paper sheet is slight, and the appearance of the sponge cake is good ×: Many bonding of the sponge cake to the bottom and the side of the paper, and the appearance of the sponge cake is poor (Paper peel off: amount of binding)
When the backing was removed from the sponge cake, the weight of the sponge cake bound to the backing was calculated according to the following method.
1. The weight of the No. 8 sheet before use was measured, and the total weight of the three sheets was taken as "A".
2. Measure the weight of the backing paper peeled off from the two sponge cakes, and set the total weight of the three sheets to "B".
3. The weight of the sponge cake bound to the paper was calculated by the following formula.
Weight (g) = B-A

From the above results, a sponge cake obtained from a sponge cake material containing 15 or 7.5 parts by mass of reduced water syrup (liquid sugar) derived from an oil-in-water emulsion per 100 parts by mass of flour (Example 1 and 2) was excellent in feeling of softness and squeaky feeling, and peeling from the paper was also good.
On the other hand, in the composition of Example 2, 7.5 parts by mass of reduced starch syrup (liquid sugar) contained in the oil-in-water emulsion and the remaining 7.5 parts by mass replaced with salad oil are separately contained. The sponge cake (comparative example 1) obtained from the sponge cake material to be treated had poor peeling from the backing paper.

The sponge cake (comparative example 2) obtained from the sponge cake dough not containing reduced starch syrup (liquid sugar) had a slightly dry texture, and the peeling from the base paper was also poor.
In addition, a sponge cake (comparative example 3) obtained from a sponge cake material containing 20 parts by mass of a reduced starch syrup (liquid sugar) derived from an oil-in-water emulsion per 100 parts by mass of flour is a hard texture. The

Claims (6)

A sponge cake material comprising 7.5 to 15 parts by mass of a liquid saccharide per 100 parts by mass of flour and the liquid saccharide is a liquid saccharide derived from an oil-in-water emulsion, which is characterized by comprising: Mold emulsion is a sponge cake material containing 45 to 55% by mass of the liquid sugar and 40 to 50% by mass of fat and oil . The sponge cake material according to claim 1 , wherein the liquid sugar is one or more selected from liquid sorbitol, liquid maltitol and reduced starch syrup. The sponge-cake material according to claim 1 or 2 , wherein 10 to 35 parts by mass of the oil-in-water emulsion is contained relative to 100 parts by mass of flour. The sponge cake dough according to any one of claims 1 to 3 , which contains 10 to 25 parts by mass of a foamable fat and oil per 100 parts by mass of flour. The sponge cake which baked the sponge-cake raw material of any one of Claims 1-4 . A sponge cake dough according to any one of claims 1 to 4 as the sponge cake dough in the production of a sponge cake to be fired after pouring the sponge cake dough in a mold in which a base paper is laid. A method of improving the release of a liner from a fired sponge cake by using it.