JP6636742B2 - Steamed cake improving material and steamed cake dough - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a steamed cake improving material and a steamed cake dough that can provide a steamed cake that is soft, crisp, and good in flavor.

  Steamed cake is a food that has been loved since ancient times.It is manufactured by steaming dough mainly composed of starches such as flour and starch, and because of its high moisture content, its specific gravity is large and stout. It is characterized by a fresh texture. On the other hand, steamed cakes tend to have a slightly sticky texture.

  For this reason, various studies have been made for a long time to improve the crisp texture and improve the crispness while maintaining a fresh texture. For example, in bread, a method using a hot water method, which is a common technique (for example, see Patent Document 1), a method using swelling-suppressed starch (for example, see Patent Document 2), and a large amount of phosphoric acid-crosslinked starch are used. A method (for example, see Patent Document 3) or a method of using a large amount of egg white (for example, see Patent Document 4) has been proposed.

  However, in the method using the hot water method, there is a problem that the texture tends to be a sticky texture with a large amount of water, and the method using the swelling-suppressed starch or the method using the phosphoric acid-crosslinked starch tends to have a hard texture. The method of using a large amount of egg white has a problem that it has a sticky texture with a large amount of water or a texture that tends to be elastic.

Therefore, instead of the general technique of bread, as a method taking into account the above characteristics of the steamed cake, it is composed of a food material having a phospholipid content of 2% by mass or more in milk solids, a gelling agent and water. (For example, see Patent Document 5) and a method of using roasted flour (for example, see Patent Document 6). However, in the method described in Patent Document 5, since the complex has a high moisture content, the dough has a greasy texture, especially when the dough is a richly-mixed dough having a high oil content and egg content. However, there is a problem that the flavor tends to be unfavorably poor, and a method using roasted flour has a problem of giving a flavor that is firm.
Furthermore, there has been proposed a method of adding a heat-treated mixture obtained by indirectly heating a mixture of flour and an emulsifier while stirring the mixture in a closed vessel (for example, see Patent Document 7). However, in this method, the amount of use is limited because a sticky texture derived from the emulsifier is likely to be generated, so that a large texture improvement effect cannot be obtained. However, there was also a problem that was greatly changed.

  On the other hand, dextran is known for its effects in the field of baking, such as prevention of aging (for example, see Patent Document 8) and prevention of refrigeration damage (for example, see Patent Document 9), but its use in steamed cake applications is under consideration. Absent.

JP 2003-199485 A JP-A-07-075479 JP-A-10-276660 JP 2001-86924 A JP 2008-253147 A JP 2011-177123 A JP 2007-117002 A JP-A-06-038665 JP-A-08-009772

  Therefore, an object of the present invention is to provide a steamed cake improving material and a steamed cake dough that can obtain a steamed cake that is soft, crisp, and has a good flavor even in a rich composition with a high oil content and egg content. It is in.

The present inventors have conducted various studies in order to solve the above-mentioned problems.As a result, rather than the high-molecular-weight dextran that has been used for baking, the contrary, by adding a small amount of a low-molecular-weight dextran, I found that the problem could be solved.
The present invention has been obtained based on the above findings, and provides a steam cake improving material containing dextran having a molecular weight of 200,000 or less.

  Further, the present invention provides a steamed cake dough containing dextran having a molecular weight of 200,000 or less in an amount of 0.02 to 3 parts by mass with respect to 100 parts by mass of starch contained in the steamed cake dough. is there.

  The present invention also provides a steamed cake obtained by heat-treating the steamed cake dough.

  Further, the present invention uses a steamed cake obtained by adding 0.02 parts by mass to 3 parts by mass of dextran having a molecular weight of 200,000 or less to 100 parts by mass of starch contained in the steamed cake. It provides an improved method.

ADVANTAGE OF THE INVENTION According to the steamed cake improving material of this invention, even if it is a rich combination with a high oil content and an egg component content, a steamed cake with softness, crispness, and good flavor can be obtained.
Further, when the steamed cake dough of the present invention is subjected to heat treatment, a steamed cake that is soft, crisp and has a good flavor can be stably obtained.

Hereinafter, the present invention will be described in detail based on preferred embodiments.
First, dextran used in the present invention will be described.
Dextran is a microorganism having glucose as a constituent sugar and having a structure in which a main chain formed by α-1,6 glycosidic bonds and a part thereof have α-1,4 glycosidic bonds and / or α-1,3 glycosidic bonds. Is one of the polysaccharides produced.
Generally, when a bacterium such as a lactic acid bacterium is cultured in a medium containing sucrose, it is produced by a glucose transfer reaction by dextransucrase that the bacterium has or that the bacterium produces. Moreover, it can be obtained by allowing dextransucrase to act on a solution or dough containing sucrose.
As dextran, in addition to dextran obtained by using dextran sucrase or bacteria having the same as described above, dextran having a small branched structure, which is obtained by partially hydrolyzing and purifying dextran, is also commercially available.

In the steamed cake improving material of the present invention, dextran obtained by any of the above methods can be used, and these dextrans may be used alone or in combination, and the molecular weight thereof is 200,000 or less, preferably 100,000 or less. , More preferably 50,000 or less.
Here, if the molecular weight of dextran exceeds 200,000, the resulting steamed cake has a sticky texture and good crispness cannot be obtained. There is also a problem that the physical properties of the steamed cake dough are affected.
In the present invention, the molecular weight means a mass average molecular weight.
The lower limit of the molecular weight of dextran is generally 50000. The weight average molecular weight of dextran is measured by size exclusion chromatography.

The mixing ratio of dextran having a molecular weight of 200,000 or less in the steamed cake improving material of the present invention is not particularly limited because it depends on the form of the improving material and the amount of the improving material added to the steamed cake dough. It can be appropriately selected from the range of 0.1% to 100% by mass, but is preferably 0.1% to 50% by mass, and more preferably 1% to 25% by mass.
Here, when the blending ratio of the dextran having a molecular weight of 200,000 or less in the steamed cake improving material of the present invention is less than 0.1% by mass, the steamed cake improving material can provide a steamed cake improving effect with a small amount of addition. The meaning may be lost.

The form of the steamed cake improving material of the present invention is not particularly limited, and may be any of solid, granular, powder, paste, fluid, liquid, and plasticized forms. In terms of being easily dispersed uniformly in the cake dough, it is preferable that the paste is in a form of a paste, a fluid, a liquid, or a state having plasticity. Preferably, there is.
The dextran having a molecular weight of 200,000 or less in the steamed cake improving material of the present invention preferably has a form in which the dextran having a molecular weight of 200,000 or less is dissolved in an aqueous phase.

The water used for the aqueous phase is not particularly limited, and includes natural water, tap water, and the like.
Further, the steamed cake improving material of the present invention may contain an oil phase.
Examples of oils and fats used in the oil phase include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, tallow, milk fat, lard, cacao Fats, fish oils, whale oils, butters, butter oils, and various vegetable oils and fats, animal fats and oils, and processed fats and oils obtained by subjecting them to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, one or more selected from the above fats and oils can be used.
When the steamed cake improving material of the present invention contains an oil phase, it is preferably in the form of an emulsified fat containing oil and water. In this case, the emulsion type may be an oil-in-water type or a water-in-oil type, but is preferably an oil-in-water type.

  When the steamed cake improving material of the present invention is in the form of an oil-in-water type, a preferable oil content is an oil content including oils and fats contained in the following other raw materials, preferably from 3% by mass to 50% by mass. The amount is more preferably 5% to 40% by mass, more preferably 8% to 40% by mass, and most preferably 12% to 30% by mass.

The steamed cake improving material of the present invention preferably contains a highly branched cyclic dextrin in addition to the dextran having a molecular weight of 200,000 or less. By using a highly branched cyclic dextrin in combination, the effects of the present invention can be further improved.
The hyperbranched cyclic dextrin is a glucan having an inner branched cyclic structure portion and an outer branched structure portion and having a degree of polymerization of 50 or more. Unlike a conventional starch hydrolyzate, a highly terminal cyclic reducing dextrin has a reducing terminal. Has a structure with almost no, a DE (dextrose equivalent) of less than 5, high water solubility, high transparency of the solution, and a narrow molecular weight distribution unlike other dextrins. The above-mentioned inner branched cyclic structure part is a cyclic structure part formed by α-1,4 glycosidic bond and α-1,6 glycosidic bond, and the above outer branched structural part is the inner branched cyclic structure part. A non-cyclic structural part attached to the part.

    This highly branched cyclic dextrin reacts, for example, a saccharide having an α-1,4-glucoside bond and an α-1,6-glucoside bond with an enzyme capable of acting on the saccharide to form a cyclic structure. Can be manufactured. As a commercially available product, “Cluster dextrin (registered trademark, manufactured by Ezaki Glico)” can be mentioned.

The blending ratio of the highly branched cyclic dextrin in the steamed cake improving material of the present invention is preferably 0.1 to 10 parts by mass, more preferably 0.1 to 5 parts by mass, based on 1 part by mass of the dextran having a molecular weight of 200,000 or less. , More preferably 0.2 to 2 parts by mass.
When the blending ratio of the highly branched cyclic dextrin is less than 0.1 part by mass with respect to 1 part by mass of the dextran having a molecular weight of 200,000 or less, a synergistic effect with dextran having a molecular weight of 200,000 or less is not observed. Exceeding the parts by mass causes the steamed cake improving material to have a sticky texture.

  The steamed cake improving material of the present invention can improve the crispness while maintaining the softness of the steamed cake by containing a milk raw material having a phospholipid content of 2% by mass or more in milk solids. Therefore, it is preferable. The content of the phospholipid in the milk solid content of the milk raw material is preferably 3% by mass or more, more preferably 4% by mass or more, and most preferably 5 to 40% by mass.

  The amount of the milk material in the steamed cake improving material of the present invention is preferably 1 to 5 parts by mass, more preferably 0.1 to 5 parts by mass, based on 1 part by mass of the dextran having a molecular weight of 200,000 or less. Is an amount to be 0.1 to 1.5 parts by mass.

Further, the above-mentioned milk raw material is preferably produced from milk such as cow's milk, goat's milk, sheep's milk and human milk, and particularly preferably produced from milk.
As the above-mentioned milk raw material, any milk raw material having a phospholipid content of 2% by mass or more in milk solid content may be used, but specific examples include cream or butter and butter oil. Aqueous phase components generated during production are listed.
A method for producing an aqueous phase component produced when producing butter oil from the cream described above is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated in a plate, and the fat concentration of the cream is increased to 70 to 95% by mass by a centrifuge. Next, the emulsification is destroyed by an emulsification destroyer, and the mixture is again processed by a centrifugal separator, thereby obtaining butter oil. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the last centrifugation step.
A method for producing an aqueous phase component generated when producing butter oil from the above-mentioned butter is, for example, as follows. First, butter is melted with a melting machine and heated with a heat exchanger. This is separated by a centrifuge to obtain butter oil. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the last centrifugation step. As the butter used in the production of the butter oil, conventional butter is used.

  In the present invention, it is possible to use a concentrated or dried dairy material, a frozen product, or the like, but the dairy raw material concentrated using a solvent may not be used due to flavor problems. preferable.

The method for quantifying phospholipids in milk solids in the above milk material used in the present invention can be measured, for example, by the following method. However, the extraction method and the like are not limited to the following quantification methods since the appropriate method differs depending on the form of the milk raw material and the like.
First, the milk raw material lipid is 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 the Japanese Pharmaceutical Society, edited by the Sanitary Testing Method, Note 2000, 2.1 Food Component Test Method), and then molybdenum blue absorbance method (Japan Pharmaceutical Association) Ed., Hygiene Test Method / Comment 2000 2.1 Determine the phosphorus amount according to the determination of phosphorus with molybdic acid described in Food Component Test Method). The content (g) of the phospholipid in 100 g of the milk solid content of the milk raw material is determined from the obtained phosphorus amount using the following formula.
Phospholipid (g / 100 g) = [phosphorus content (μg) / (milk raw material-water content of milk raw material (g)) × 25.4 × (0.1 / 1000)

In the present invention, a lysate in which a part or all of the phospholipid in the above-mentioned milk raw material is lysified can also be used. The lysate may be a lysified dairy raw material as it is, or may be a lysogenized dairy raw material that has been concentrated. Further, the obtained lysate may be further subjected to a concentration or spray drying treatment or the like. These lysates are included in the content of the phospholipid in the present invention.
In order to lysolyze the phospholipid in the above-mentioned milk raw material, it may be treated with phospholipase A. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol portion of a phospholipid molecule and a fatty acid residue and substituting the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol portion of the phospholipid molecule is selectively cleaved.

  Further, in the present invention, the above-mentioned dairy raw material preferably has a pH of 3 to 6, more preferably pH 4 to 6, and further preferably 4.7 to 5 in that the crispness of the steamed cake can be further improved. It is preferable that the acid treatment be performed so as to be 0.8.

The acid treatment may be carried out by adding an acid or by performing a fermentation treatment such as lactic acid fermentation. Preferably, the acid is added. The acid may be 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, and ascorbic acid. Although foods and drinks containing organic acids such as yogurt and the like can also be used, in the present invention, it is preferable to use phytic acid and / or gluconic acid because they have less acidity and do not affect the flavor.
The pH adjustment by the addition of the acid may be performed by adding the acid to the milk raw material itself, or mixing the milk raw material with a material for a steam cake improving material such as dextran having a molecular weight of 200,000 or less. The above-mentioned acid may be added at the time of mixing or after mixing.

Further, in the present invention, the milk raw material, per 1 part by mass of the phospholipid content, preferably 0.01 to 1 part by mass, more preferably 0.02 to 0.5 part by mass, still more preferably 0.05 to 1 part by mass. Up to 0.3 parts by mass of a calcium salt may be added.
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 these can be used in combination. However, in the present invention, it is preferable to use calcium chloride and / or calcium lactate in that the resulting steamed cake has a good flavor.

In addition, the milk raw material used in the present invention is a homogenization treatment in that the dispersibility in the steamed cake dough can be increased and the effect of improving the softness of the obtained steamed cake can be further improved. It is preferred that it has been performed. In particular, when performing the lyso treatment, the acid treatment, and the addition of a calcium salt, it is particularly preferable to perform a homogenization treatment in order to enhance the effects. The homogenization treatment may be performed once or twice or more. If the viscosity is high, the homogenization treatment may be performed after adjusting the viscosity with water.
Examples of the homogenizer used in the homogenization treatment include a kettle-type cheese emulsifier, a high-speed shear emulsifier such as a Stephan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill. Is raised. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When the homogenization treatment is performed using a two-stage homogenizer, for example, the homogenization pressure may be 3 to 100 MPa in the first stage and 0 to 5 MPa in the second stage.

  Further, the above milk raw material used in the present invention may be subjected to a UHT heat treatment. The conditions for the UHT heat treatment are not particularly limited, but the treatment temperature is preferably 120 to 150 ° C., and the treatment time is preferably 1 to 6 seconds.

  The dairy raw material and the processed dairy raw material used in the present invention thus obtained can be in the form of a liquid, a paste, a powder, a solid, and the like, and in the steamed cake improving material of the present invention, Although any state can be used, it is preferable to use a liquid or pasty milk raw material or processed milk raw material in that the effects of the present invention can be stably obtained. If a powdery or solid thing is used as the above-mentioned milk raw material or processed milk raw material, the volume of the finally obtained steamed cake may not be sufficient, and the flavor may be inferior. Not preferred.

  In the steamed cake improving material of the present invention, the content of the phospholipid derived from the milk raw material is preferably 0.01 to 2% by mass, more preferably 0.03 to 0.9% by mass, based on the composition. 0.06 to 0.6% by mass is most preferred. If the content of the phospholipid derived from the milk raw material is less than 0.01% by mass on the basis of the composition, the amount to be added in producing the steamed cake increases, which is not preferable because the blending is greatly restricted. In addition, if the content of the phospholipid derived from the milk raw material is more than 2% by mass based on the composition, the dispersibility in the composition is poor, and the volume of the finally obtained steamed cake may be small. Not preferred.

  The water content of the steamed cake improving material of the present invention is preferably 30 to 99% by mass, more preferably 35 to 97% by mass, and most preferably 40 to 97% by mass. When the content of water in the steamed cake improving material of the present invention is less than 30% by mass, it is difficult to uniformly disperse the steamed cake improving material of the present invention into steamed cake dough. When the content of water is more than 99% by mass, the internal phase of the steamed cake tends to deteriorate. The water referred to here includes not only water such as tap water and natural water, but also water contained in the above-mentioned dairy raw materials and other raw materials described below.

The steamed cake-improving material of the present invention is required in addition to the dextran having a molecular weight of 200,000 or less, a highly branched cyclic dextrin, and a milk raw material having a phospholipid content of 2% by mass or more in milk solids, water, and fats and oils. If necessary, other components can be contained.
Examples of the other components include a gelling agent, a stabilizer, an emulsifier, a sequestering agent, sugars / sweeteners, starches, proteins, and phospholipids in milk solids of 2% by mass or more. Milk and dairy products other than dairy ingredients, egg products, cereals, inorganic salts, organic acid salts, proteolytic enzymes such as chymosin, transglutaminase, lactase (β-galactosidase), α-amylase, glucoamylase and other carbohydrate degrading enzymes , Diglycerides, plant sterols, plant sterol esters, fruit juice, concentrated juice, juice powder, dried fruit, pulp, vegetables, vegetable juice, spices, spice extracts, herbs, dextrins other than highly branched cyclic dextrins, cacao and cocoa products, Coffee and coffee products, other various food materials, flavoring components such as flavoring agents, bittering agents, seasonings, coloring agents, preservatives, antioxidants Stoppers, pH adjusters, reinforcing agents and the like may be blended.

Examples of the gelling agent and stabilizer include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, tarragant gum, xanthan gum, carrageenan, card Orchid, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic and cassia gum. In the present invention, one or more selected from the above gelling agents and stabilizers can be used.
However, in the present invention, in order to avoid that the texture of the obtained steamed cake becomes soft and crisp, and furthermore, it does not dissolve in the mouth, the content of the dextran having a molecular weight of 200,000 or less and the highly branched cyclic dextrin is not less than the total content. It is preferable not to use the gelling agent and the stabilizer.

  As the emulsifier, lecithin, natural emulsifiers such as enzyme-treated lecithin, glycerin fatty acid ester, glycerin acetate fatty acid ester, glycerin lactate fatty acid ester, glycerin succinate fatty acid ester, glycerin diacetyltartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, Synthetic emulsifiers such as sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan fatty acid ester. In the present invention, one or more selected from the above emulsifiers can be used.

  Examples of the saccharides include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, reduced lactose, trehalose, Xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, nectar oligosaccharide, raffinose, lactulose, palatinose oligosaccharide and the like. Examples of the sweetener include sucralose, acesulfame potassium, stevia, aspartame and the like. In the present invention, one or more selected from the above sugars and sweeteners can be used.

  In the steamed cake-improving material of the present invention, dextran having a mass average molecular weight of 200,000 or less, highly branched cyclic dextrin, a milk raw material having a phospholipid content of 2% by mass or more in milk solids, and other ingredients other than water and oils and fats The components can be used in any amount as long as the effects of the present invention are not impaired. However, the other components are preferably 20% by mass or less in the steamed cake improving material in total, preferably 10% by mass. The content is more preferably at most 5% by mass.

The method for producing the steamed cake improving material of the present invention is not particularly limited, and a known method can be used.
For example, when the form of the steamed cake improving material of the present invention is in the form of granules or powder, using a mixer for powder mixing, a method of obtaining by mixing each raw material, an aqueous solution containing each raw material, After producing a suspension or an oil-in-water emulsion, a method of pulverizing the produced aqueous solution or the like by spray drying or freeze drying can be exemplified.

Moreover, when the form of the steamed cake improving material of the present invention is in the form of liquid, fluid, or paste, it can be obtained by dissolving or dispersing each raw material in water, edible oil or the like, and, if necessary, further homogenizing. Can be. Taking water as an example, first, a water phase is prepared by dissolving dextran having a molecular weight of 200,000 or less in water and, if necessary, further dissolving other water-soluble raw materials. And it is preferable to sterilize this aqueous phase. The sterilization in the present invention includes sterilization.
The sterilization is performed by heating such as UHT / HTST / batch type, retort, microwave heating, etc. using a direct heating method such as an injection type or an infusion type, or an indirect heating method such as a plate type / tubular type / scraping type. It can be performed by sterilization or heat sterilization treatment, or heat cooking such as open flame. Then, by cooling the aqueous phase, the steamed cake improving material of the present invention is obtained.
Before or after sterilization, homogenization may be performed with a homogenizer. The homogenizing pressure when performing the homogenizing treatment is preferably 3 MPa to 30 MPa.

Next, a preferred production method in the case where the steamed cake improving material of the present invention contains a fat or oil (oil phase) and the form is a water-in-oil type will be described.
Specifically, first, an aqueous phase is prepared by dissolving dextran having a molecular weight of 200,000 or less in water and further dissolving other water-soluble raw materials as necessary. On the other hand, an oil phase in which an oil-soluble raw material is dissolved in edible fat is prepared. And this water phase and oil phase are pre-emulsified, preferably at 45 to 75 ° C., to obtain a water-in-oil type pre-emulsion. The pre-emulsion is then preferably sterilized. The sterilization in the present invention includes sterilization. As a sterilization method, any method such as a batch type in a tank, a continuous type using a plate type heat exchanger or a scraping type heat exchanger may be used.
Next, the pre-emulsion is cooled and crystallized to obtain a water-in-oil type steam cake improving material of the present invention. Preferably, it is plasticized by cooling. The cooling conditions are preferably at least -0.5 ° C / min, more preferably at least -1 ° C / min. At this time, rapid cooling is preferable to slow cooling. In addition, as a device for cooling and plasticizing, a closed-type continuous tube cooler, for example, a margarine manufacturing machine such as a voter, a compinator, and a perfector, a plate-type heat exchanger, and the like, and an open-type diacooler Combinations with complexors are also included.

  In any step of producing the steamed cake improving material of the present invention, nitrogen, air or the like may be aerated.

Next, a preferred production method in the case where the steamed cake improving material of the present invention contains a fat or oil (oil phase) and the form is an oil-in-water type will be described.
Specifically, first, an aqueous phase is prepared by dissolving dextran having a molecular weight of 200,000 or less in water and further dissolving other water-soluble raw materials as necessary. On the other hand, an oil phase in which an oil-soluble raw material is dissolved in edible fat is prepared. Then, the water phase and the oil phase are pre-emulsified preferably at 45 ° C. to 75 ° C. to obtain an oil-in-water type pre-emulsion. The pre-emulsion is then preferably sterilized. The sterilization in the present invention includes sterilization.
The sterilization is performed by heating such as UHT / HTST / batch type, retort, microwave heating, etc. using a direct heating method such as an injection type or an infusion type, or an indirect heating method such as a plate type / tubular type / scraping type. It can be performed by sterilization or heat sterilization treatment, or heat treatment such as open flame. Then, by cooling the preliminary emulsion, the steamed cake improving material of the present invention is obtained.
Before or after sterilization, homogenization may be performed with a homogenizer. The homogenizing pressure when performing the homogenizing treatment is preferably 3 MPa to 30 MPa.

Next, the steamed cake dough of the present invention will be described.
The steamed cake dough of the present invention contains 0.02 to 3 parts by weight, preferably 0.1 to 1.5 parts by weight of dextran having a molecular weight of 200,000 or less based on 100 parts by weight of starch used in the steamed cake dough. It is contained by mass, more preferably 0.3 to 1.0 mass part.

  As described above, the steamed cake of the present invention preferably further contains a highly branched cyclic dextrin. In this case, the highly branched cyclic dextrin is 0.05% based on 100 parts by mass of the starch contained in the steamed cake dough. It is preferably contained in an amount of 10 parts by mass to 10 parts by mass, preferably 0.1 part by mass to 4.5 parts by mass.

  Further, as described above, the steamed cake of the present invention preferably further contains a milk raw material having a phospholipid content of 2% by mass or more in the milk solids, in which case the starch contained in the steamed cake dough It is preferable that the milk solid content is 0.06 to 1.2 parts by mass, and preferably 0.1 to 1.0 parts by mass, based on 100 parts by mass of the class.

Examples of the starch include flours such as strong flour, semi-strong flour, medium flour, soft flour, durum flour, whole grain flour, other cereal flours such as rye flour, barley flour, rice flour, almond flour, hazelnut flour, cashew -Nut flour, nut nut flour, nut flour such as pine nut flour, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, starch such as rice starch, and those obtained by treating these starches with enzymes such as amylase; Modified starch and the like which have been subjected to one or two or more treatments selected from α-formation treatment, decomposition treatment, etherification treatment, esterification treatment, cross-linking treatment, grafting treatment and the like can be mentioned.
In the steamed cake dough of the present invention, wheat starch is preferably used in an amount of 50% by mass or more, more preferably 70% by mass or more, and further preferably 100% by mass, of the starches.

As the steamed cake dough of the present invention, in addition to the steamed cake improving material and the starch of the present invention, egg ingredients and saccharides are used as main raw materials, and if necessary, fats and oils, water, an emulsifier, a gelling agent, and a swelling agent. , Sweeteners, milk, sweetened condensed milk, salt, seasonings, spices, flavorings, colorings, cocoa, chocolate, nuts, yogurt, cheese, matcha, tea, coffee, tofu, yellow flour, beans, vegetables, fruits, Using auxiliary ingredients such as fruit juice, jam, fruit sauce, fruit, herbs, meat, seafood, preservatives, shelf life improver, etc., flower batter method, sugar batter method, kyoiku method, egg white separation method, back powder And various types of steamed cake dough obtained by the production of the all-in-mix method and the like.
Examples of the egg component include whole egg, egg yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sweetened whole egg, sweetened egg yolk, sweetened egg white and the like, and of course, these dried products, frozen products, enzyme-treated products, etc. Can also be used. The preferred egg component content in the steamed cake dough of the present invention is preferably 50 to 300 parts by mass, more preferably 100 to 300 parts by mass, based on 100 parts by mass of the starch used for the steamed cake dough.
When a dried product is used, it is to be converted by its weight before drying.

Examples of the sugars include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, reduced lactose, trehalose, Xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, lactose oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, dextrin and the like can be used.
The preferred saccharide content in the steamed cake dough of the present invention is preferably 20 to 200 parts by mass, more preferably 50 to 200 parts by mass, more preferably 50 to 200 parts by mass, based on 100 parts by mass of the starch used for the steamed cake dough. 100 to 170 parts by mass. In addition, when the raw material containing a saccharide is kneaded and used as the above-mentioned auxiliary raw material, the saccharide content is calculated including the pure saccharide content contained therein.

Examples of the oils and fats 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, Shea butter, mango kernel oil, monkey fat, illipe fat, fish oil, various vegetable oils such as whale oil, animal fats and oils, and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification Can be used. In the present invention, these fats and oils can be used alone or in combination of two or more.
The preferred oil and fat content in the steamed cake dough of the present invention is preferably 10 to 100 parts by mass, more preferably 10 to 80 parts by mass, and most preferably 20 to 100 parts by mass of pure oil based on 100 parts by mass of starch used for the steamed cake dough. ７５75 parts by mass. In addition, when the raw material containing fats and oils is kneaded and used as the auxiliary raw material, the fat and oil content is calculated including the pure oil content contained therein.

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, calcium stearoyl lactate, sodium stearoyl lactate, Polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, and the like.
Examples of the gelling agent include alginic acid, alginates (ammonium alginate, potassium alginate, calcium alginate, sodium alginate), propylene glycol alginate, pectin, LM pectin, HM pectin, locust bean gum, guar gum, gellan gum, tarragant 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.
Examples of the swelling agent include baking powder, baking soda, hydrogencarbonate, carbonaceous, and ispata.

  The steamed cake dough of the present invention can provide a soft, crispy, and flavorful steamed cake even in a rich composition having a high oil content and egg content. More specifically, in the steamed cake dough of the present invention, the total amount of egg components and oils and fats, based on 100 parts by mass of starch used for the steamed cake dough, 200 parts by mass or more, further, 220 parts by mass or more As a result, a steamed cake with a soft, crisp and good flavor can be obtained. The upper limit is not particularly limited as long as the effects of the present invention are not impaired, but is preferably in the range of 400 parts by mass or less.

  The steamed cake dough of the present invention has a preferred specific gravity of 0.25 to 1.2, more preferably 0.3 to 0.8, and still more preferably 0.3 to 0.5.

Next, a method for producing the steamed cake dough of the present invention will be described.
The steamed cake dough of the present invention can be produced by kneading the steamed cake improving material of the present invention during the production of the steamed cake dough. The amount of the steamed cake improving material of the present invention to be used for the steamed cake is 0.02 to 3 parts by mass, preferably 0.1 to 0.2 parts by mass, for dextran having a molecular weight of 200,000 or less based on 100 parts by mass of the starch used in the steamed cake dough. The amount is 1 part by mass to 1.5 parts by mass, more preferably 0.3 to 1.0 part by mass.

  In addition, when the steamed cake improving material of the present invention contains, in addition to dextran having a molecular weight of 200,000 or less, a milk material having a highly branched cyclic dextrin and / or a phospholipid content of 2% by mass or more in milk solids, is used. Is used as described above.

  The steamed cake dough of the present invention is the same as a general steamed cake dough except that the steamed cake improving material of the present invention is kneaded during the production of the steamed cake dough. Method, an all-in-mix method, a co-standing method, a separate method, and the like. In addition, for preparation of steamed cake dough by the all-in-mix method, a continuous foaming device such as a Monde mixer or an Oak mixer may be used in addition to a vertical Misaki.

Next, the steamed cake of the present invention will be described.
The steamed cake of the present invention is obtained by heat-treating, preferably steaming, the steamed cake dough of the present invention.In addition to the steamed cake, steamed castella, karukan, steamed bun, chinese bun, Chinese confectionery, etc. Is included. As the steaming method, a steaming method which can be usually adopted for the production of a steamed cake can be adopted, for example, steaming by a steamer, or simple steaming by baking water or hot water in an oven. Process, including a steaming process using a microwave such as a microwave oven. The steaming conditions vary depending on the steaming method and the amount of steamed cake dough used per steamed cake, and are not particularly limited, but the steaming temperature is 85 to 100 ° C, and the steaming humidity is 90 to 90 ° C. 100%, and the steaming time is preferably in the range of 10 to 40 minutes.

Next, the method for improving the steamed cake of the present invention will be described.
The method for improving a steamed cake of the present invention is characterized in that dextran having a molecular weight of 200,000 or less is used in an amount of 0.02 to 3 parts by mass, preferably 0.1 to 1 part by mass, based on 100 parts by mass of starch contained in the steamed cake dough. The steamed cake dough to which 0.5 parts by mass, more preferably 0.3 to 1.0 parts by mass is added is used.
In the method for improving a steamed cake of the present invention, in addition to dextran having a molecular weight of 200,000 or less, a milk material having a highly branched cyclic dextrin and / or a phospholipid content in milk solids of 2% by mass or more is steamed. Preferably, it is added to the dough.
When a highly branched cyclic dextrin is added, the amount is 0.05 to 10 parts by mass, preferably 0.1 to 4.5 parts by mass, based on 100 parts by mass of the starch contained in the steamed cake dough. It is preferred to add.
When a milk raw material having a phospholipid content of 2% by mass or more in milk solids is added, 0.06 parts by mass to 1.0% by mass of milk solids is added to 100 parts by mass of starch contained in the steamed cake dough. It is preferable to add 2 parts by mass, preferably 0.1 to 1.0 parts by mass.

  Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

<Manufacture of steamed cake improving material>
[Example 1]
2 parts by mass of dextran having a molecular weight of 10,000 (manufactured by Meito Sangyo) was dissolved in 98 parts by mass of tap water, and this was used as the steamed cake improving material 1 of the present invention.

[Example 2]
2 parts by mass of dextran having a molecular weight of 40,000 (manufactured by Meito Sangyo) was dissolved in 98 parts by mass of tap water, and this was used as the steamed cake improving material 2 of the present invention.

[Example 3]
2 parts by mass of dextran having a molecular weight of 200,000 (manufactured by Meito Sangyo Co., Ltd.) was dissolved in 98 parts by mass of tap water to obtain a steamed cake improving material 3 of the present invention.

[Comparative Example 1]
2 parts by mass of dextran having a molecular weight of 500,000 was dissolved in 98 parts by mass of tap water, and this was used as steamed cake improving material 4 of Comparative Example.

[Comparative Example 2]
2 parts by mass of dextran having a molecular weight of 5,000,000 was dissolved in 98 parts by mass of tap water, and this was used as a steamed cake improving material 5 of Comparative Example.

[Example 4]
4 parts by mass of dextran having a molecular weight of 40,000 (manufactured by Meito Sangyo Co., Ltd.), concentrate of an aqueous phase component produced when producing butter oil from cream (milk solids content 38 mass%, phospholipid content in milk solids 9 86 parts by mass of water were added to 10 parts by mass of (0.8% by mass), and the mixture was homogenized with a homogenizer at a homogenizing pressure of 3 MPa, and then subjected to a UHT heat treatment (142 ° C., 4 seconds). Then, homogenization was again performed with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5 to 10 ° C. to obtain a steamed cake improving material 6 of the present invention.

[Example 5]
4 parts by mass of dextran having a molecular weight of 40,000 (manufactured by Meito Sangyo Co., Ltd.), concentrate of an aqueous phase component produced when producing butter oil from cream (milk solids content 38 mass%, phospholipid content in milk solids 9 (0.8 mass%) 85.97 parts by mass of water was added to 10 parts by mass, and 0.03 part by mass of phytic acid was further added to adjust the pH to 5.5. Furthermore, after homogenizing this with a homogenizer at a homogenizing pressure of 3 MPa, a UHT heat treatment (142 ° C., 4 seconds) was performed. Then, homogenization was again performed with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5 to 10 ° C. to obtain a steamed cake improving material 7 of the present invention.

[Example 6]
The amount of the concentrate of the aqueous phase component generated when producing butter oil from cream was changed from 10 parts by mass to 7.2 parts by mass, the amount of water was changed from 85.97 parts by mass to 88.78 parts by mass, and phytin was added. A steamed cake improving material 8 of the present invention was obtained by the same blending and production method as in Example 5, except that the amount of the acid was changed from 0.03 parts by mass to 0.02 parts by mass. (The pH after the addition of phytic acid was 5.5.)

[Example 7]
The amount of the concentrate of the water phase component generated when producing butter oil from cream is changed from 10 parts by mass to 4 parts by mass, the amount of water is changed from 85.97 parts by mass to 91.99 parts by mass, and phytic acid is added. Except for changing the addition amount from 0.03 parts by mass to 0.01 parts by mass, a steamed cake improving material 9 of the present invention was obtained by the same blending and production method as in Example 5. (The pH after the addition of phytic acid was 5.5.)

Example 8
2 parts by mass of dextran having a molecular weight of 40,000 (manufactured by Meito Sangyo), 4 parts by mass of highly branched cyclic dextrin (trade name "Cluster Dextrin" (manufactured by Ezaki Glico)), and an aqueous phase component produced when producing butter oil from cream. 89.99 parts by weight of water was added to 4 parts by weight of the concentrate (38% by mass of milk solid content, 9.8% by mass of phospholipid in milk solid content), and 0.01 part by mass of phytic acid was further added. PH was adjusted to 5.5. Furthermore, after homogenizing this with a homogenizer at a homogenizing pressure of 3 MPa, a UHT heat treatment (142 ° C., 4 seconds) was performed. Then, homogenization was again performed with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5 to 10 ° C. to obtain a steamed cake improving material 10 of the present invention.

[Example 9]
The amount of highly branched cyclic dextrin (trade name "Cluster Dextrin" (manufactured by Ezaki Glico)) was changed from 4 parts by mass to 1.6 parts by mass, and the amount of water was changed from 89.99 parts by mass to 92.39 parts by mass. A steamed cake improving material 11 of the present invention was obtained by the same blending and manufacturing method as in Example 8, except that the above procedure was repeated. (The pH after the addition of phytic acid was 5.5.)

<Manufacture of steamed cake dough and steamed cake>
[Examples 10 to 25 and Comparative Examples 3 to 5]
Using the obtained steamed cake improving materials 1 to 11, a steamed cake dough and a steamed cake were produced by the following production method with the composition shown in the following [Table 1]. The numerical values in Table 1 are parts by mass.
In addition, the total amount of the egg components and the fats and oils of the steamed cake dough was 254 parts by mass based on 100 parts by mass of the starch used for the steamed cake dough.

[Blending of steamed cake dough]

[Steamed cake production method]
Put the whole egg, white sucrose, invert sugar liquid sugar, the steamed cake improving material, and the foamable emulsified fat for cake in a mixer bowl, set this in a vertical mixer, and use a wire whipper to reduce the speed. And then foamed at high speed until the specific gravity became 0.30.
Here, flour, baking powder, baking soda and salt were mixed in advance, sieved, added and mixed at a low speed for 1 minute. Next, 10 parts by mass of liquid oil and 2 parts by mass of fragrance were added and mixed at a low speed for 1 minute to obtain a steamed cake dough. (Specific gravity is around 0.36)
45 g of the obtained steamed cake dough was squeezed into a paper case mold and steamed at a temperature of 92 ° C. and a humidity of 100% for 15 minutes using a steamer (Fuji Steamer) to obtain a steamed cake.
After the obtained steamed cake was stored at room temperature for one day, it was subjected to the following evaluation of texture (softness, crispness and flavor).

[Evaluation of steamed cake]
Ten panelists are allowed to taste the steamed cake after storage at room temperature for one day, and have a sensory evaluation of the texture (softness, crispness and flavor) according to the following evaluation criteria, and give the total score of the ten panelists. , 38 to 50 points: 、 ２, 25 to 37 points: 、, 13 to 24 points: Δ, 0 to 12 points: ×, and the results are shown in Table 2.
(Evaluation criteria)
-Softness 5 points: Very soft texture.
3 points: Soft texture.
1 point: It has a slightly hard texture.
0 point: very hard texture.
-Crisp 5 points: Very crisp.
3 points: Crisp.
1 point: Poor crispness.
0 point: very crisp.
-Flavor 5 points: There is good flavor.
3 points: Almost good flavor.
1 point: A cloudy egg flavor is felt.
0 point: Poor egg flavor.

<Manufacture of steamed cake improving material containing fats and oils>
[Example 26]
4 parts by mass of dextran having a molecular weight of 40,000 (manufactured by Meito Sangyo Co., Ltd.) and 0.1 part by mass of sugar ester were added to 75.9 parts by mass of water, dispersed and dissolved to obtain an aqueous phase. An oil phase consisting of 20 parts by mass of palm fractionated soft oil was added, mixed, and emulsified to obtain a pre-emulsion. The pre-emulsion was subjected to a UHT heat treatment (142 ° C., 4 seconds), and then homogenized with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5 to 10 ° C. to obtain a steamed cake improving material 12 of the present invention.

[Example 27]
4 parts by mass of dextran having a molecular weight of 40,000 (manufactured by Meito Sangyo Co., Ltd.), concentrate of an aqueous phase component produced when producing butter oil from cream (milk solids content 38 mass%, phospholipid content in milk solids 9 8.8% by mass) 7.2 parts by mass of sugar ester and 0.1 parts by mass of sugar ester were added to 68.68 parts by mass of water, dispersed and dissolved, and 0.02 part by mass of phytic acid was added to adjust the pH to 5.5. To obtain an aqueous phase. An oil phase composed of 20 parts by mass of palm fractionated soft oil was added, mixed, and emulsified to obtain a pre-emulsion. The pre-emulsion was subjected to a UHT heat treatment (142 ° C., 4 seconds), and then homogenized with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5 to 10 ° C. to obtain a steamed cake improving material 13 of the present invention.

<Manufacture of steamed cake dough and steamed cake>
[Examples 28 to 30 and Comparative Example 6]
Using the obtained steamed cake improving materials 12 and 13 and the steamed cake improving material 8 obtained in Example 6, a steamed cake dough and a steamed cake were prepared according to the following production method with the composition shown in the following [Table 3]. Manufactured. The numerical values in Table 3 are parts by mass.
In addition, the total amount of the egg component and the fat and oil of the steamed cake dough was 254 parts by mass (Comparative Example 6 and Example 28) and 256 parts by mass (Example 29) with respect to 100 parts by mass of the starch used for the steamed cake dough. And Example 30).

[Blending of steamed cake dough]

[Steamed cake production method]
Put all ingredients in a mixer bowl, set it in a vertical mixer, mix using a wire whipper at low speed for 30 seconds, then foam at high speed until the specific gravity becomes 0.40, A mixed cake steamed dough was obtained. (Specific gravity is 0.40)
45 g of the obtained steamed cake dough was squeezed into a paper case mold and steamed at a temperature of 92 ° C. and a humidity of 100% for 15 minutes using a steamer (Fuji Steamer) to obtain a steamed cake.
After the obtained steamed cake was stored at room temperature for one day, it was subjected to the evaluation of the above-mentioned texture (softness, crispness and flavor), and the results were described in [Table 4].

Claims (6)

A steam cake improving material containing dextran having a molecular weight of 50,000 to 50,000 .   The steam cake improving material according to claim 1, further comprising a highly branched cyclic dextrin.   The steamed cake improving material according to claim 1 or 2, further comprising a milk raw material having a phospholipid content of 2% by mass or more in milk solids. A steamed cake dough containing 0.02 to 3 parts by mass of dextran having a molecular weight of 50,000 to 50,000 based on 100 parts by mass of starch contained in the steamed cake dough.   A steamed cake obtained by heat-treating the steamed cake dough according to claim 4. A steamed cake dough characterized by using a steamed cake dough obtained by adding 0.02 to 3 parts by mass of dextran having a molecular weight of 50,000 to 50,000 to 100 parts by mass of starch contained in the steamed cake dough. Improvement method.