JP6534840B2 - Sponge cake improver - Google Patents

Description

  The present invention relates to an improvement material for sponge cake, which can increase the volume of a sponge cake, particularly a sponge cake containing a large amount of oil, and obtain a soft, crisp, well-flavored sponge cake.

  Sponge cake is a food that has been loved since ancient times, and is characterized by a large amount of water, soft and moist texture. The basic composition is to mix equal amounts of eggs, flours and sugars (the same proportions), and the basic production method is to mix eggs and sugars, and this mixture is It is whipped by the foaming power of eggs to obtain a foam, and obtained flour is obtained by thoroughly adding and mixing flours such as wheat flour so as not to crush the foam.

  Here, in recent years, with regard to sponge cakes, the addition of edible fats and oils to their raw materials has often further enhanced the soft feeling and the silky feeling.

  However, since edible fats and oils have the effect of reducing surface tension, when added to a foam, they have the effect of crushing the foam (defoaming effect), and the resulting sponge cake has a small volume, and also has a small volume. The phases become nonuniform, and if it is heavy it will result in thins. In addition, by improving the softness and the feeling of tearing, there was a case where the crispness of the sponge cake was bad and the texture was slightly crumbling.

  Therefore, when using edible fats and oils for sponge cake, the foaming power is maintained, and as a method of producing a sponge cake with a large volume, all sponge cake raw materials containing edible fats and oils are used as a foamable emulsified fat for cake An all-in-mix method was conceived, in which mixing and foaming were simultaneously performed. However, in this all-in-mix method, it is necessary to use a large amount of emulsifier, and the flavor of the emulsifier remains in the sponge cake, and the recent trend toward no addition of emulsifier does not require the use of a large amount of emulsifier. Various investigations have been made into a method for producing a sponge cake in which the foam structure is destroyed when adding edible fats and oils, that is, the defoaming action is suppressed.

  For example, a method of adding edible fat and oil in an edible polymer by encapsulation (for example, see Patent Document 1), a paste-like composition heated in hot water while mixing at least a part of each of fat, flour, milk or water beforehand Method to add (see, for example, Patent Document 2), 30 to 80% by weight of fat and oil, 15 to 70% by weight of water, and 1 to 10% by weight of cyclodextrin as a main component (eg, Patent Document 3) Reference), 0.2 to 2% by weight of polyglycerin fatty acid ester, 0.1 to 2% by weight of lecithin, and 100% by weight in total of 30 to 70% by weight of edible oil and fat and 70 to 30% by weight of aqueous phase Method of adding as an oil-in-water emulsion comprising 0.1 to 2% by weight of a thickener (see, for example, Patent Document 4), oil-in-water using protein hydrolyzate A method of adding it as a borate (see, for example, Patent Document 5), a method of adding it as an oil-in-water emulsion containing caseinate and a carbohydrate (see, for example, Patent Document 6); A method of mixing with the complex (see, for example, Patent Document 7) and the like are proposed.

  However, the methods described in Patent Documents 1 to 6 have the problem that the texture of the obtained sponge cake is not sharp, and the method described in Patent Document 1 dries in order to completely contain the fat and oil with a gel. The process is extremely complicated and takes a long time, so there is a problem that it is not general, and the method described in Patent Document 2 makes it difficult to control the gelatinization of wheat flour and stably obtain a sponge cake The method described in Patent Document 3 is not general as well because it requires long time homogenization to produce a clathrate of cyclodextrin and fats and oils. Since the method uses an emulsifier to emulsify in the oil-in-water type, the problem of taste remains, and the methods described in Patent Documents 5 and 6 show that the taste of protein hydrolyzate or caseinate is added to sponge cake. There is a problem that is. The method described in Patent Document 7 has a problem that although the resulting sponge cake has a good bite, it tends to have a somewhat hard texture due to the gelling agent.

The present inventors have filed an application that the above-mentioned problems can be solved by using a milk material having a phospholipid content of 2% by mass or more in milk solid content. 8).
However, there has been a demand for materials with even better functions.

JP-A-59-130124 JP-A-61-025434 JP-A-61-111649 Japanese Patent Application Laid-Open No. 01-016554 JP-A-09-009860 JP 2000-093070 Unexamined-Japanese-Patent No. 2009-082096 JP, 2015-019651, A

  Therefore, an object of the present invention is a sponge cake, particularly a sponge cake containing a large amount of oil, and even when no emulsifying agent or gelling agent is used, a sponge cake material which is difficult to cause defoaming when adding edible fats and oils Further, it is to provide a sponge cake which is crisp and has a good mouthfeel and a good flavor.

  As a result of various studies made by the present inventors to solve the above-mentioned problems, it was found that an aqueous liquid having a milk-derived phospholipid and a milk protein at a constant ratio and a pH of 2.5 to 6.4 was used as a sponge cake dough. It has been found that, when used, the above object can be achieved.

The present invention has been completed based on the above findings.
That is, the present invention is an improvement material for sponge cake characterized by satisfying the following (A) and (B).
(A) An aqueous liquid containing milk-derived phospholipid and milk protein and containing 1 to 15 parts by mass of milk protein with respect to 1 part by mass of the milk-derived phospholipid.
(B) pH is 2.5-6.4.

The present invention also provides a sponge cake dough containing the above-described sponge cake improving material.
Moreover, this invention provides the sponge cake which heat-processed the said sponge-cake raw material.

  According to the present invention, it is possible to suppress the defoaming of sponge cake at the time of addition of edible fats and oils without using a large amount of emulsifier and without using a food material having a strong flavor, and further, It is possible to obtain a sponge cake which has a good mouthfeel but is crisp and has a good flavor and a large volume.

Hereinafter, the improvement material for sponge cakes of this invention is explained in full detail.
The improvement material for sponge cake of the present invention satisfies the following (A) and (B).
(A) An aqueous liquid containing milk-derived phospholipid and milk protein and containing 1 to 15 parts by mass of milk protein with respect to 1 part by mass of the milk-derived phospholipid.
(B) pH is 2.5-6.4.
The term "aqueous liquid" as used herein means, in addition to an aqueous solution, a liquid containing a suspension or an aqueous phase mainly composed of an aqueous phase in which a small amount of insoluble matter is dispersed as a continuous phase.

  The oil and fat content of the improvement material for sponge cake of the present invention is preferably 0% by mass to less than 3% by mass, more preferably 0% by mass to 1.5% by mass, and most preferably 0% by mass to 0.5% by mass. % Or less. In the improvement material for sponge cake of the present invention, when the content of the oil and fat is 3% by mass or more, the phospholipid in the milk raw material is easily oriented to the oil and fat, and the improvement effect of the present invention is hardly obtained.

First, the condition (A) will be described.
The milk of various animals is rich in energy sources such as lipids, proteins, lactose, amino acids and the like to support initial development, and it is known that they stably exist in an oil-in-water emulsified state. Phospholipids and milk proteins mainly play a large role in the emulsion stability of milk, and the content thereof is, for example, in milk, 3.3 to 3.8% by mass of milk protein and 0. It is 03-0.04 mass%.

  In the improvement material for sponge cake of the present invention, the aqueous liquid of the above condition (A) contains milk-derived phospholipid and milk protein, and the content ratio of milk-derived phospholipid and milk protein is the same as that in the milk. It is necessary that the aqueous liquid is very different from the content ratio. That is, it is an aqueous liquid containing 1 to 15 parts by mass of milk protein to 1 part by mass of phospholipid derived from milk, and preferably 1.2 to 13 parts by mass of milk protein to 1 part by mass of phospholipid derived from milk More preferably, it is 1.5-10 mass parts, Most preferably, it is 2-5 mass parts.

  In the present invention, the effect of the present invention can not be obtained when the amount of milk protein is less than 1 part by mass or more than 15 parts by mass with respect to 1 part by mass of the milk-derived phospholipid.

  It is not clear why it is essential to contain milk-derived phospholipids and milk proteins in specific proportions to exert the effects of the present invention. The present inventors believe that the protein forms a complex and the balance between phospholipid and milk protein is important at that time.

  As a method of obtaining an aqueous liquid satisfying the above condition (A), a milk-derived raw material (hereinafter simply referred to as "milk raw material") in which milk protein is 1 to 15 parts by mass with respect to milk-derived phospholipid content of 1 part by mass A method of mixing the raw material containing a large amount of milk-derived phospholipid and the raw material containing a large amount of milk protein so as to satisfy the condition (A), and a milk-derived phospholipid and The method of preparing so that the milk-derived phospholipid and / or milk protein may be added to the raw material containing a large amount of milk protein and the condition (A) is satisfied may be mentioned.

  In the present invention, among the above methods, it is preferable to use the above-mentioned milk raw material in that the flavor is good.

In the aqueous liquid satisfying the condition (A), the content of the milk-derived phospholipid is preferably 2% by mass or more, more preferably 3% by mass or more, most preferably 5% by mass based on the solid content of the aqueous liquid. It is mass% or more. In addition, the content of milk-derived phospholipid is preferably 70% by mass or less, more preferably 50% by mass or less, and most preferably 30% by mass or less, based on the solid content of the aqueous liquid.
Examples of milk-derived phospholipids include phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl serine, phosphatidyl inositol, sphingomyelin, lysophospholipid and the like.

In the aqueous liquid satisfying the condition (A), the content of milk protein is preferably 20 to 40% by mass, more preferably 23 to 37% by mass, most preferably 25 to 25% by mass based on the solid content of the aqueous liquid. It is 35% by mass.
As said milk protein, whey protein, such as alpha-lactalbumin and beta-lactoglobulin, lactalbumin etc., casein, skimmed milk powder containing these milk proteins, whole milk powder, total milk protein etc. are mentioned, for example.
In the aqueous liquid satisfying the condition (A), the solid content is preferably 2 to 60% by mass, more preferably 5 to 50% by mass, and most preferably 10 to 40% by mass. Moreover, 37-98 mass% is preferable, as for content of the water in aqueous liquid, 48-95 mass% is more preferable, and 59-90 mass% is the most preferable.

  Specific examples of the above-mentioned milk raw materials which are preferable raw materials as an aqueous liquid satisfying the condition (A) include water phase components produced when producing butter oil from cream or butter, milk, goat milk, sheep Preferred are those produced from milk such as milk and human milk, and particularly those produced from milk.

The manufacturing method of the water phase component which arises when manufacturing butter oil from said cream is as follows, for example. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated with a plate, and the fat concentration of the cream is increased to 70 to 95% by mass by a centrifuge. Then, the emulsion is broken with a demulsifier and treated with a centrifuge again to obtain butter oil. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.
The manufacturing method of the water phase component which arises when manufacturing butter oil from said butter is as follows, for example. First, melt butter with a dissolver and heat with a heat exchanger. A butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. A usual thing is used as a butter used for manufacture of this butter oil.

  In the present invention, it is also possible to use those further concentrated, dried, or frozen of the above-mentioned milk raw materials, but in the point that the emulsifying power is better as an emulsion material to be finally obtained. It is preferable to use one which has not been subjected to the drying step. Moreover, it is preferable not to use what was concentrated using the solvent from the problem on flavor.

  The said milk raw material may perform a homogenization process. The homogenization treatment may be performed once or twice or more. Examples of the homogenizing machine used for the homogenization treatment include a kettle-type cheese emulsifying kettle, a high-speed shear emulsifying kettle such as a stephan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, a disper mill, etc. Can be mentioned. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When homogenization treatment is performed using a two-stage homogenizer, for example, the homogenization pressure may be performed at a first-stage 3 to 100 MPa and a second-stage 0 to 5 MPa.

  The said milk raw material may perform UHT heat processing. The conditions for the UHT heat treatment are not particularly limited, but the temperature conditions are preferably 120 to 150 ° C., and the treatment time is preferably 1 to 6 seconds.

  In the present invention, although it is also possible to use a lyso compound in which some or all of the phospholipids in the above-mentioned milk raw material are lysoylated, it is preferable not to use a lyso compound from the viewpoint of flavor. Bitter taste may occur when using a lyso compound.

  Examples of the lyso compound include those obtained by lysifying a milk material as it is and those obtained by concentrating the milk material and then lysing it. These lyso compounds are included in the phospholipid content in the present invention.

  When lysifying the phospholipid in the above-mentioned milk raw material, a method of treating with phospholipase A can be mentioned. Phospholipase A is an enzyme having the function of cleaving a bond linking a glycerol moiety of a phospholipid molecule and a fatty acid residue, and replacing the fatty acid residue with a hydroxyl group. Although phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the difference in the site of action, phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol moiety of the phospholipid molecule is selectively cleaved off.

The quantification of phospholipid in the present invention can be measured, for example, by the following method.
Here, the case of the said milk raw material is demonstrated to an example. However, the extraction method and the like differ depending on the form of the milk raw material and the like, and therefore the method is not limited to the following quantitative method.
First, milk-based lipids are extracted using the Folch method. Next, the extracted lipid solution is decomposed by a wet decomposition method (according to the wet decomposition method described in 2.1 Hygiene Test Method, Hygienic Test Method, edition 2.1 2.1 Food Component Test Method, edited by Nippon Pharmaceutical Association), and then molybdenum blue absorbance method (Nippon Pharmaceutical Association) Determine the amount of phosphorus according to the method described in the Food Ingredients Test Method, 2.1 Hygiene Test Method, Injection Test 2000, Food Composition Test Method. From the obtained amount of phosphorus, the content (g) of phospholipid in 100 g of milk solid content of the milk material is obtained using the following formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / (milk material-water content of milk material (g)) × 25.4 × (0.1 / 1000)
In the present invention, protein can be quantified, for example, by a method using a value obtained by multiplying the total nitrogen content measured by the Kieldar method by a factor of 6.38.

Next, the condition (B) will be described.
The sponge cake improver of the present invention is required to have a pH of 2.5 to 6.4.
As a method of satisfying the condition (B), a method of preparing an aqueous solution satisfying the condition (A) with an acid, a method of using an aqueous solution satisfying the conditions (A) and (B) in advance, the conditions ( The method etc. which process the aqueous solution which satisfy | fills A so that pH may be 2.5-6.4 by lactic acid fermentation etc. are mentioned.

  In the present invention, among the above methods, a method of adding an acid to an aqueous solution satisfying the condition (A) and adjusting the pH of the aqueous solution to 2.5 to 6.4 is preferable. In addition to being simpler and more efficient than other methods, it is also possible to adjust the flavor by changing the type of acid as appropriate.

The pH of the above condition (B) is preferably pH 3.0 to 6.1, more preferably 4.0 to 6.0, and most preferably 4.7 to 5.8.
When the pH of the sponge cake modifying material is higher than 6.4, the acid treatment is insufficient and the effect of the present invention can not be seen. If the pH is less than 2.5, randomness may occur, and aggregates may be generated to result in an uneven sponge cake dough.
When using an acid such that the pH is 2.5 to 6.4, the acid used may be either an inorganic acid or an organic acid, but is preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid and the like, and fruit juice, concentrated juice, fermented milk Foods and beverages containing organic acids such as yoghurt can also be used, but in the present invention it is preferable to use phytic acid, gluconic acid and lactic acid in terms of less sourness and not affecting the flavor, phytic acid, It is more preferred to use gluconic acid.
It is preferred to use

  When an acid is used to adjust the pH of the sponge cake improving agent to 2.5 to 6.4, the amount of the acid used is not particularly limited, and the pH of the sponge cake improving agent is adjusted while considering the taste. It may be used to be 2.5 to 6.4. The temperature condition and the reaction time in the case of adjusting with an acid to be the above condition (B) are not particularly limited, and any conditions can be set, preferably stirring for 30 seconds or more under 0 to 70 ° C. conditions Is preferred. However, the pH of the improvement material of the present invention may be in the range of 2.5 to 6.4 at 25 ° C.

It is preferable to further add a calcium salt to the improvement material for sponge cake of the present invention. The amount of the calcium salt added is preferably 0.01 to 1 part by mass, and more preferably 0.02 to 0.5 parts by mass, with respect to 1 part by mass of the phospholipid contained in the sponge cake improving material .
By containing the calcium salt in the above range, the emulsifying power can be further improved.
Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate and the like, and one or more of them can be used in combination. .

The following other raw materials can be contained in the improvement material for sponge cakes of this invention as needed in the range which satisfy | fills the conditions of said (A) and (B).
The above-mentioned other raw materials include saccharides, sugar alcohols, sweeteners, milk and milk raw materials other than milk proteins, enzymes, cellulose and cellulose derivatives, sequestering agents, starches, grains, inorganic salts, organic acid salts, Diglycerides, plant sterols, plant sterol esters, salt, rock salt, sea salt, dextrins, whey minerals, egg products, ascorbic acid, sodium ascorbate, potassium ascorbate, potassium bromate, potassium persulfate, potassium iodate, etc. Agents, reducing agents such as cysteine and glutathione, sorbic acid, potassium sorbate, sodium dehydroacetate, propionic acid, sodium propionate, glycine, white protein extract of white raspberry, preservatives such as polylysine and ethanol, flavoring agents, bitter taste agents , Flavoring ingredients such as seasoning, coloring, antioxidant , PH adjusting agent, such as reinforcing agents, and the like. In the improvement material for sponge cake of the present invention, the total amount of components other than water, protein, phospholipid and acid is preferably 50% by mass or less, more preferably 40% by mass or less, and 30% by mass based on the improvement agent. The following is most preferred.

  In the present invention, it is preferable to homogenize with a homogenizer, during and / or after preparation of the sponge cake improving material. The homogenization treatment may be performed once or twice or more. Examples of the homogenizing machine used for the homogenization treatment include a kettle-type cheese emulsifying kettle, a high-speed shear emulsifying kettle such as a stephan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, a disper mill, etc. Can be mentioned. The homogenization pressure is preferably 0 to 100 MPa. When homogenization treatment is performed using a two-stage homogenizer, for example, the homogenization pressure may be performed at a first-stage 3 to 100 MPa and a second-stage 0 to 5 MPa.

  Furthermore, UHT heat treatment may be performed as needed. The conditions for the UHT heat treatment are not particularly limited, but the temperature conditions are preferably 120 to 160 ° C., more preferably 130 to 150 ° C., most preferably 139 to 146 ° C., and the treatment time is preferably 1 to 6 seconds More preferably, it is 2 to 6 seconds, and most preferably 4 to 6 seconds.

The above-mentioned homogenization treatment and UHT heat treatment may perform only homogenization treatment, may perform only UHT heat treatment, and may perform homogenization treatment before and / or after UHT heat treatment.
And you may perform cooling operation, such as rapid cooling and gradual cooling.

Next, sponge cake dough containing the improvement material for sponge cake of the present invention will be described.
The sponge cake dough of the present invention contains the improvement material for sponge cake of the present invention described above, and uses grains, egg components and sugars as main raw materials, and if necessary, auxiliary materials such as oils and fats, water and emulsifiers. Examples of the sponge cake dough include various sponge cake doughs obtained by the production of a side-by-side method, a separate egg white separation method, a after-powder method, an all-in-mix method and the like.

  The content of the improvement material for sponge cake in the sponge cake dough of the present invention is the improvement material for sponge cake as the improvement material for sponge cake with respect to 100 parts by mass of the grains contained in the sponge cake dough. The total amount of phospholipid and milk protein contained is preferably 0.1 to 5 parts by mass, more preferably 0.3 to 4 parts by mass, and still more preferably 1 to 3 parts by mass as solid content.

  Here, the total content of the phospholipid and the milk protein contained in the improvement material for sponge cake is preferably as a solid content, relative to 100 parts by mass of the flour used in the sponge cake material, as the content of the improvement material for sponge cake If the amount is less than 0.1 parts by mass, the effect of the present invention can not be obtained, and if it is more than 5 parts by mass, the balance of the composition as the sponge cake dough may be deteriorated Unfavorable because there is a case.

  The above-mentioned flours include, for example, flours such as strong flour, semi-strong flour, Chinese flour, flour, durum flour, whole grain flour, other flours such as rye flour, barley flour, rice flour, almond flour, hazelnut flour, -Nut powder such as nut powder, oat powder, pine nut powder, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, starch such as rice starch, or those starches treated with an enzyme such as amylase, The modified starch etc. which gave 1 type (s) or 2 or more types of processing chosen from the gelatinization process, decomposition process, etherification process, esterification process, crosslinking process, grafting process etc. are mentioned.

In the sponge cake dough of the present invention, preferably 50% by mass or more, more preferably 70% by mass or more, and still more preferably 100% by mass of flours in flour.
The above egg components include whole eggs, egg yolks, egg whites, salted whole eggs, salted egg yolks, salted egg yolks, salted egg whites, sugared whole eggs, sugared egg yolks, sugared egg whites and the like, and of course these dried products, frozen products, enzyme-treated products etc. Can also be used. The preferable egg component content in the sponge cake dough of the present invention is preferably 50 to 300 parts by mass, more preferably 100 to 250 parts by mass, with respect to 100 parts by mass of the flours used for the sponge cake dough.

  The above sugars include glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, lactose, reduced starch saccharide, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, reduced sugar polydextrose, sorbitol, reduced lactose, trehalose, Xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, milk oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, dextrin and the like can be used. The preferred saccharide content in the sponge cake dough of the present invention is preferably 50 to 250 parts by mass, more preferably 80 to 150 parts by mass, with respect to 100 parts by mass of the flours used for the sponge cake dough.

  Examples of the above fats and oils include palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, cocoa butter, Various vegetable oils and fats such as shea butter, mango kernel oil, monkey fat, illipepe fat, fish oil, soy sauce, and animal fats and oils and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification It can be used. In the present invention, these fats and oils may be used alone or in combination of two or more.

  The preferred fats and oils content (oil content) in the sponge cake dough of the present invention is the same as the oil content contained in the suspension for sponge cake and other raw materials of the present invention, and the flours used in the sponge cake dough The oil content is preferably 3 to 50 parts by mass, more preferably 5 to 30 parts by mass with respect to 100 parts by mass.

  In the sponge cake dough of the present invention, it is preferable that the composition does not substantially contain an emulsifying agent and / or a gelling agent. Emulsifiers and gelling agents are often used to stabilize the quality and obtain bulky sponge cakes when mass-producing sponge cakes, but the flavor may be worse, and recently There is a need for sponge cakes with lower use of additives.

In the present invention, by containing the above modifier for sponge cake, a bulky sponge cake can be obtained without using an emulsifier and a gelling agent, so that the emulsifier and the gelling agent are not substantially contained. Is preferred.
The phrase "does not substantially contain" means that the emulsifying agent and the gelling agent are not intentionally added to the sponge cake material, and it is not considered as a problem even if it is unavoidably contained in a small amount. Specifically, the emulsifier and the gelling agent are each 0.1% by mass or less based on the sponge cake material.

  Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate ester, stearoyl calcium lactate, stearoyl sodium lactate, Examples thereof include polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin and the like.

  As the gelling agent, alginic acid, alginate (ammonium alginate, potassium alginate, calcium alginate, sodium alginate), propylene glycol alginate, pectin, LM pectin, HM pectin, locust bean gum, guar gum, gellan gum, taragant gum, xanthan gum, Carrageenan, curdlan, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, gelatin, seaweed extract, seaweed extract, agar and the like.

In the sponge cake dough of the present invention, in addition to the improver for sponge cake of the present invention, flours, egg components, saccharides and emulsifiers, raw materials used for general sponge cake as other raw materials can be used.
The above-mentioned other ingredients include gelling agents, sweeteners, milk and dairy products, salt, seasonings, spices, acidulants, bittering agents, flavoring agents, coloring agents, cocoa, chocolate products, nuts, yogurt, cheese, Matcha tea, black tea, coffee, tofu, yellow powder, beans, vegetables, fruits, fruit juice, jam, fruit sauce, fruits, herbs, meats, fish and shellfish, preservatives, longevity improvers, antioxidants, pH adjusters, enhancers , Enzymes, dextrin, inorganic salts, organic salts and the like.

  The specific gravity of the sponge cake material of the present invention is preferably 0.15 to 0.80, more preferably 0.25 to 0.50.

Next, a preferred method for producing the sponge cake dough of the present invention will be described.
The sponge cake dough of the present invention can be produced by uniformly kneading the sponge cake improver of the present invention at the time of production of the sponge cake dough. The amount of use of the sponge cake modifying material of the present invention relative to the sponge cake dough is as described above. The time of addition of the improvement agent for sponge cake of the present invention may be before or after foaming, but is preferably added after foaming.

Here, when the sponge cake material contains fats and oils, it is preferable to mix the fats and oils and the improvement material for sponge cake, and then add them to the foamed material. In that case, the fats and oils are contained in the sponge cake dough so that the oil content is preferably 3 to 50 parts by mass, more preferably 5 to 30 parts by mass with respect to 100 parts by mass of flour used for sponge cake dough .
In addition, except adding the said improvement material for sponge cakes, it can manufacture in the same way as the manufacturing method of a general sponge cake raw material.

  As a method of producing a sponge cake dough, a method of forming an egg white without separation of egg white and egg yolk (a method of making meringue with egg white and sugar and mixing with egg yolk and / or whole egg) is performed without separation of egg white and egg yolk Either method) may be used, but the parallel method is preferred. Also, either the after-powder method (a method of mixing flour with foamed dough) or the all-in-mix method (a method of adding flour at the time of foaming) may be used, but the after-powder method is preferable.

The after powder method is mentioned as an example below, and a specifically preferable manufacturing method is described. First, egg ingredients, sugars, and other ingredients are mixed to prepare an egg-containing dough, which is then foamed.
Although this foaming is due to the foaming power of the egg component, a foaming agent for confectionery, a foaming emulsifiable fat and the like may be used in combination, but it is preferable not to use for the purpose of the present invention. Moreover, even if it is a case where an edible oil and fat is contained in sponge cake raw material, it is preferable not to contain at this stage as much as possible.

Then add flour and mix thoroughly and uniformly so as not to break up the bubbles.
Subsequently, the sponge cake improver of the present invention is added. When fats and oils are included in the sponge cake dough here, they may be before or after mixing with the sponge cake improving material, or may be added after mixing with the sponge cake improving material. May be
The method of mixing the oils and fats and the above suspension for sponge cake is not particularly limited, and both may be mixed at one time, but it is a method of adding and mixing the oils and fats to the suspension in several times. However, the stability of the mixture of the said fats and oils and the said suspension is preferable, and the point with which the antifoaming inhibitory effect by fats and oils is high is preferable.
Then, the sponge cake dough of the present invention is mixed gently and uniformly so as not to damage the air bubbles, and the specific gravity of the sponge cake dough is preferably 0.15 to 0.80, more preferably 0.25 to 0.50. Get

Next, the sponge cake of the present invention will be described.
The sponge cake of the present invention is obtained by heat-treating the sponge cake dough. Examples of the heat treatment include baking, frying, steaming, steaming and the like, and the temperature conditions can be the same as general heating conditions for sponge cake.

  EXAMPLES The present invention will next be described in more detail by way of examples and comparative examples, which do not limit the present invention in any way.

<Production of Modifications for Sponge Cake>
Among the ingredients described in [Table 1], components other than acid (phytic acid, gluconic acid, lactic acid) are mixed under stirring at 55 ° C. with stirring, and then acid (phytic acid, gluconic acid, lactic acid) is added The respective pHs were adjusted, and then homogenized at a pressure of 3 MPa to obtain the sponge cake improving materials A to I of the present invention from Production Examples 1 to 9, respectively. Moreover, improvement materials J to K for sponge cake were obtained from Comparative Production Examples 1 and 2, respectively.
The pH at 25 ° C. was again measured for the sponge cake improving materials A to I and J to K obtained by homogenization. The measured pH is shown in Table 1. For measurement of pH, a HORIBA manufactured Castany ACT pH meter D-21 was used. The phospholipid and protein contents in the obtained sponge cake improving material were measured by the method described above.
As phytic acid, 50% phytic acid [= 50% by mass phytic acid aqueous solution] is used. As gluconic acid, 50% gluconic acid [= 50% by mass gluconic acid aqueous solution] is used. As lactic acid, 50% lactic acid [ = 50 mass% lactic acid aqueous solution] was used.

The contents of milk phospholipid and milk protein in each raw material are as follows.
Milk raw material A: Concentrate of aqueous phase component produced when producing butter oil from cream (phospholipid content 3.7 mass%, protein content 10.5 mass%, milk solid content 38 mass%, and milk solid content Content of phospholipids in a portion 9.7% by mass, 1% by mass of fat and oil)

  Milk Phospholipid-rich Component: 900 g of a concentrate of the aqueous phase component produced when producing butter oil from cream and 2100 ml of hexane for 650 g of a spray dried product of the aqueous phase component produced when producing butter oil from cream After 4300 ml of ethanol was added and mixed, the mixture was stirred for 3 hours and filtered to recover a filtrate. Subsequently, the obtained filtrate was concentrated by an evaporator, and then the solvent was completely removed under a nitrogen atmosphere to obtain 200 g of a component high in phospholipid content. (Phospholipid content 19.5% by mass, protein content 0% by mass, milk solid content 100% by mass, fat and oil 0% by mass)

Buttermilk powder: Phospholipid content 1.67% by mass, Milk protein content 32.7% by mass, Fat and oil 0% by mass
Casein sodium (oil and fat 0 mass%)

<Production of sponge cake dough and sponge cake>
The sponge cake doughs and sponge cakes of Examples 1 to 9 and Comparative Examples 1 and 2 were produced using the above sponge cake improving materials A to K according to the following formulation and manufacturing method of the sponge cake.

[Examples 1 to 10, Comparative Examples 1 to 2]
130 parts by weight of whole eggs (net), 120 parts by weight of white sugar and 12 parts by weight of the above sponge cake improving material (any of A to K) are put into a mixer bowl and set in a vertical mixer Using a whipper, after 10 seconds of low speed mixing, it was whipped for 3 minutes at high speed to obtain a foamed egg-containing dough having a specific gravity of 0.35.

  Here, after adding 100 parts by mass of weak flour and mixing at low speed for 30 seconds, 4 parts by mass of butter oil heated to 40 ° C. and 12 parts by mass of rapeseed oil are added and mixed for low speed for 30 seconds and medium speed for 10 seconds, Sponge cake doughs A to K having a specific gravity of 0.45 were obtained.

  A bottom paper and a side paper were placed on the sponge cake mold No. 7 and 450 g of the sponge cake dough obtained was washed away and baked using a fixed oven for 30 minutes at 180 ° C. to obtain sponge cakes A to K .

Comparative Example 3
Sponge cake dough L having a specific gravity of 0.45 and a sponge cake in the same manner as in [Examples 1 to 10, Comparative Examples 1 to 2] except that 12 parts by mass of water was used instead of 12 parts by mass of the improvement material for sponge cake I got L.

<Evaluation of sponge cake>
The obtained sponge cake was stored for 1 day at room temperature, and then, it was evaluated by a panel of 10 people according to the following evaluation criteria, and the total score was used as an evaluation score, and the results were as follows: 1].
32-40 points: ◎, 23-31 points: ○, 14-22 points: Δ, 13 points or less: ×

<Evaluation criteria for tooth biting, biting and flavor>
・ 4 broken points ... Very sharp.
3 points ... good sharpness.
2 points ... There is a little jerkiness and not very crispy.
1 point ... There is a cat-and-soak and it's broken.

・ 4 points of mouth ... very mouthful.
3 points ... good mouth.
2 points ... a bit bad mouth.
One point ... bad bite.

・ Flavour 4 points ... Very delicious.
3 points ... good flavor.
2 points ... The taste is a little bad.
1 point ... The taste is bad.

Claims (10)

An improvement material for sponge cake characterized by satisfying the following (A) and (B) , wherein the content of fat and oil is 0% by mass to less than 3% by mass, and the content of milk protein is Sponge cake improver having a content of 20 to 40% by mass based on the solid content.
(A) An aqueous liquid containing milk-derived phospholipid and milk protein and containing 2 to 5 parts by mass of milk protein per 1 part by mass of the milk-derived phospholipid.
(B) a pH of 4.7 to 6.4.   The improvement material for sponge cakes of Claim 1 whose content of the milk-derived phospholipid is 2 mass% or more in solid content.   The improvement material for sponge cakes of Claim 1 or 2 containing an organic acid. The sponge-cake improver according to any one of claims 1 to 3, wherein (B) the pH is 4.7 to 5.8. The sponge-cake improver according to any one of claims 1 to 4, which comprises a concentrate of the aqueous phase component produced when producing butter oil from cream. The sponge-cake material containing the improvement material for sponge cakes as described in any one of Claims 1-5 . The sponge cake dough according to claim 6 , wherein the oil content is 3 to 50 parts by mass with respect to 100 parts by mass of the grains contained in the sponge cake dough. Glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene fatty acid ester, poly The sponge cake material according to claim 6 or 7 , which does not substantially contain an emulsifier selected from oxyethylene sorbitan fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin and egg yolk lysolecithin . The sponge cake dough according to claim 6 or 7 , which contains substantially no gelling agent. The sponge cake which heat-processed the sponge cake dough as described in any one of Claims 6-9 .