JP7461127B2 - Oil-in-water emulsion composition for foaming cake dough - Google Patents

Description

The present invention relates to an oil-in-water emulsion composition for foaming cake dough.

Cakes are produced by preparing cake batter using ingredients such as flour, eggs, sugar, oils and fats, and baking the cake batter. Cakes are generally preferred to have a large specific volume and a fluffy texture. To achieve this texture, it is important to foam the cake batter sufficiently, and usually eggs, which can enclose a large amount of air, play this role.
On the other hand, it is also known to further improve the specific volume and texture by blending a foaming emulsion composition into the cake dough, and as such an emulsion composition, one containing glycerin fatty acid monoester as a main component is widely used.

Glycerin fatty acid monoester (monoacylglycerol) has high foaming power and ability to maintain this foaming power in the α crystal (α gel) state, but after transitioning to β crystal (β gel), foaming power etc. is greatly reduced. Therefore, in order to maintain the α gel state of monoacylglycerol, a foaming agent consisting of an emulsion composition containing sorbitol in addition to monoacylglycerol has been proposed (see, for example, Patent Documents 1 to 3).

Japanese Patent Application Laid-Open No. 57-22640 Japanese Patent Application Publication No. 2002-247952 JP 2004-329156 A

However, the foaming agents disclosed in Patent Documents 1 to 3 have a high water content, and in order to adequately foam the cake batter, a larger amount of foaming agent must be added. In addition, it takes a considerable amount of time for the foaming agent to spread throughout the batter and for the batter to be adequately foamed.

Temperature conditions and other factors affect the emulsion stability of emulsion compositions, and the components tend to separate, change in phase state, and discolor during storage. If the emulsion state or phase state is disrupted, the foaming action is greatly reduced. Therefore, foaming agents made from emulsion compositions are required to have the ability to stably exert foaming action over a long period of time.

The present invention can stably exhibit an excellent foaming effect on cake batter over a long period of time, does not discolor in appearance even after long-term storage, and has a stable emulsified state, and can be quickly foamed during the production of cake batter. The present invention relates to an oil-in-water emulsion composition for foaming cake dough, which can give a baked cake a texture with good flakiness and melt-in-the-mouth texture.

In view of the above problems, the present inventors have conducted extensive research and have found that an oil-in-water emulsion composition containing a specific amount of monoacylglycerol having saturated fatty acids as its constituent fatty acids, an oil phase having a reduced content of fats and oils as a dispersed phase, and an aqueous phase containing a specific amount of a sugar alcohol having a specific carbon number, a sucrose fatty acid ester, and water in combination as a continuous phase, has excellent long-term storage stability, can stably exert a foaming effect on cake batter for a long period of time, foams quickly during the preparation of the cake batter, and produces baked cakes that break apart easily and have a texture that melts easily in the mouth.
The present invention has been completed based on these findings.

The present invention is characterized in that A: monoacylglycerol whose constituent fatty acids are saturated fatty acids (hereinafter also referred to as "saturated monoacylglycerol" or "component A"), B: sugar alcohol having 6 or more carbon atoms (hereinafter referred to as "component B"). ), C: sucrose fatty acid ester (hereinafter also referred to as "component C"), D: water (hereinafter also referred to as "component D"), and the content of component B is 20%. -65% by mass, the content of the component D is 10-30% by mass, the ratio of the content of the component C to the content of the component A is 0.45-1.5 in mass ratio, and the content of the component D is 10-30% by mass. To provide an oil-in-water emulsion composition for foaming cake dough, the content of which is 2.0% by mass or less.

The oil-in-water emulsion composition for foaming cake batter of the present invention can stably maintain its excellent foaming effect on cake batter for a long period of time, does not discolor the appearance even when stored for a long period of time, and has a stable emulsified state. It foams quickly during the production of cake batter, and the resulting cake has good crumbling and a texture that melts easily in the mouth. The cake of the present invention also has a texture that crumbles easily and melts easily in the mouth.

A preferred embodiment of the oil-in-water emulsion composition for whipping cake batter of the present invention (hereinafter, sometimes simply referred to as the emulsion composition of the present invention) is described below.

Component A (saturated monoacylglycerol) contained in the emulsion composition of the present invention is a monoester compound having an ester bond between any one of three hydroxyl groups of glycerin and a carboxyl group of a saturated fatty acid. The hydroxyl group of glycerin to which the saturated fatty acid is bonded may be either the α-position or the β-position, but is preferably the α-position.
The type of the saturated fatty acid is not particularly limited, and from the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage, it is preferable to include one or more selected from the group consisting of myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), and arachidic acid (C20:0), and more preferably palmitic acid and stearic acid. The proportion of stearic acid in the constituent fatty acids of component A is preferably 40% by mass or more, more preferably 50% by mass or more. As component A, one or more saturated monoacylglycerols can be used.

The content of component A in the emulsified composition of the present invention is preferably 2.0 to 10% by mass, and 3.0% by mass from the viewpoint of improving the foaming properties of the composition at the initial stage and after long-term storage. It is more preferably 9.5% by mass, and even more preferably 5.0% to 9.0% by mass.
Component A constitutes the oil phase of the emulsified composition of the present invention.

Component B (sugar alcohol having 6 or more carbon atoms) contained in the emulsion composition of the present invention means a sugar obtained by reducing the carbonyl group of an aldose or ketose. Specific examples of component B include sorbitol, xylitol, erythritol, maltitol, mannitol, reduced starch syrup, isomalt, and lactitol, of which sorbitol or maltitol is preferred, and sorbitol is more preferred. One or more sugar alcohols having 6 or more carbon atoms can be used as component B.

The content of component B in the emulsified composition of the present invention is 20 to 65% by mass, and from the viewpoint of improving the foaming properties of the composition at the initial stage and after long-term storage, it is preferably 20 to 55% by mass. The amount is preferably 22 to 50% by weight, more preferably 25 to 45% by weight.
Component B constitutes the aqueous phase of the emulsified composition of the invention.

Component C (sucrose fatty acid ester) contained in the emulsion composition of the present invention is a component that constitutes the aqueous phase. The number of constituent fatty acids in one molecule of component C is not particularly limited as long as component C can exist as an aqueous phase component. The proportion of component C in the form of fatty acid monoester in all components C contained in the emulsion composition of the present invention is preferably 30 to 90 mass%, more preferably 40 to 85 mass%, and even more preferably 50 to 80 mass%. Examples of fatty acids that constitute sucrose fatty acid ester include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, erucic acid, etc., and among these, saturated fatty acids are more preferred. Component C used in the present invention preferably contains sucrose stearate (preferably the proportion of sucrose stearate in component C is 50 mass% or more). One or more types of sucrose fatty acid esters can be used as component C.

The content of component C in the emulsified composition of the present invention is preferably 1.0 to 10% by mass, and 2.0% by mass from the viewpoint of improving the foaming properties of the composition at the initial stage and after long-term storage. It is more preferably 8.0% by mass, and even more preferably 4.0% to 6.0% by mass.

Component D (water) contained in the emulsion composition of the present invention is not particularly limited as long as it is potable water, and for example, tap water, purified water, ion-exchanged water, mineral water, etc. can be used. In addition, when a component other than component D is blended in a state containing water such as an aqueous solution, the water contained in the aqueous solution constitutes component D.

The content of component D in the emulsion composition of the present invention is 10 to 30% by mass. From the viewpoint of improving the foamability of the composition at an initial stage and after long-term storage, the content of component D in the emulsion composition of the present invention is preferably 15 to 29% by mass, and more preferably 20 to 28% by mass.
Component D serves as a base for the aqueous phase components in the emulsion composition of the present invention.
The emulsion composition of the present invention has high storage stability even when the content of component D is controlled within the above-mentioned specific range, and can stably exhibit excellent foaming action for a long period of time. In addition, since the content of component D is controlled within the above-mentioned specific range and the relative amounts of other components are increased, the amount of the emulsion composition used for the cake batter can be reduced. In addition, by controlling the content of component D within the above-mentioned specific range, the emulsion composition can be spread quickly and uniformly throughout the cake batter, and the cake batter can be foamed more quickly and sufficiently.

The emulsified composition of the present invention may contain E: glycerin (hereinafter also referred to as "component E"). When the emulsified composition of the present invention contains component E, the content of component E in the emulsified composition is 0 to 40% by mass from the viewpoint of improving the foaming properties of the composition at the initial stage and after long-term storage. The content is preferably 3.0 to 35% by mass, more preferably 7.0 to 30% by mass.
Component E constitutes the aqueous phase of the emulsified composition of the invention.

The emulsion composition of the present invention may contain F: fats and oils (hereinafter also referred to as "component F"). Even when the emulsion composition of the present invention contains component F, the content of component F in the emulsion composition is 2.0 mass% or less. Component F is contained in, for example, edible animal fats and oils and edible vegetable fats and oils, and may also be contained in preparations of other raw materials.
In the present invention, component F means triacylglycerol and diacylglycerol, and monoacylglycerol is not included in the above "oils and fats".

When the emulsion composition of the present invention contains component F, the content of component F in the emulsion composition is preferably 1.0% by mass or less, more preferably 0.60% by mass or less, and even more preferably 0.30% by mass or less, from the viewpoint of improving the foamability of the composition initially and after long-term storage.
Component F constitutes the oil phase of the emulsion composition of the present invention.

In the emulsified composition of the present invention, the ratio of the content of component C to the content of component A (content of component C/content of component A, mass ratio) is 0.45 to 1.5. It is. From the viewpoint of improving the foaming properties of the composition at the initial stage and after long-term storage, and from the viewpoint of ensuring that the cake melts in the mouth without breaking apart when eaten after baking, the content of the above-mentioned component C relative to the content of the above-mentioned component A should be adjusted. The value of the ratio is preferably from 0.45 to 1.3, more preferably from 0.50 to 1.0, even more preferably from 0.55 to 0.80.

In the emulsion composition of the present invention, the total content of the above-mentioned component B and the above-mentioned component E is preferably 40 to 70% by mass, and from the viewpoint of improving the foamability of the composition both initially and after long-term storage, the total content of the above-mentioned component B and the above-mentioned component E is more preferably 42 to 65% by mass, even more preferably 44 to 60% by mass, and particularly preferably 46 to 55% by mass.

When the emulsion composition of the present invention contains the above-mentioned component E, the ratio of the content of the above-mentioned component E to the content of the above-mentioned component B in the emulsion composition (content of component E/content of component B, mass ratio) is preferably 0.10 to 1.0, more preferably 0.15 to 0.95, and even more preferably 0.20 to 0.90, from the viewpoint of improving the foamability of the composition at the initial stage and after long-term storage.

In addition to the above components, the emulsion composition of the present invention preferably further contains G: propylene glycol fatty acid ester (hereinafter also referred to as "component G"). There are no particular limitations on the fatty acid constituting component G, and examples include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, and erucic acid, of which saturated fatty acids are more preferred. Component G preferably contains a propylene glycol fatty acid monoester, and more preferably contains a propylene glycol behenic acid ester. One or more types of propylene glycol fatty acid esters can be used as component G.

From the viewpoint of improving the foamability of the composition initially and after long-term storage, the content of component G in the emulsion composition of the present invention is preferably 1.5 to 5.5 mass%, more preferably 2.0 to 5.5 mass%, and even more preferably 3.0 to 5.4 mass%.
Component G constitutes the oil phase of the emulsion composition of the present invention.

It is also preferable that the emulsified composition of the present invention contains H: fatty acid (hereinafter also referred to as "component H"). Preferably, component H is a constituent of the oil phase. The fatty acids preferably used in the present invention may be either saturated or unsaturated, preferably having 16 to 24 carbon atoms, more preferably having 18 to 22 carbon atoms, and even more preferably having 16 to 24 carbon atoms. It is a fatty acid with 20 to 22 atoms. Preferably, component H comprises behenic acid. As component H, one or more fatty acids can be used.

From the viewpoint of improving the foamability of the composition both initially and after long-term storage, the content of component H in the emulsion composition of the present invention is preferably 0.10 to 1.0% by mass, more preferably 0.15 to 0.80% by mass, and even more preferably 0.20 to 0.60% by mass.

The emulsion composition of the present invention also preferably contains I: sorbitan fatty acid ester (hereinafter also referred to as "component I"). There are no particular limitations on the fatty acid constituting component I, and examples include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, and erucic acid. Of these, it is preferable that it contains a saturated fatty acid. The fatty acid constituting component I more preferably contains stearic acid. Component I is preferably in the form of a sorbitan fatty acid monoester, a sorbitan fatty acid diester, or a sorbitan fatty acid triester. One or more types of sorbitan fatty acid esters can be used as component I.

From the viewpoint of improving the foamability of the composition initially and after long-term storage, the content of component I in the emulsion composition of the present invention is preferably 0.5 to 5.0 mass%, more preferably 1.0 to 4.0 mass%, and even more preferably 1.5 to 3.5 mass%.
Component I constitutes the oil phase of the emulsion composition of the present invention.

It is also preferable that the emulsified composition of the present invention contains J: phospholipid (hereinafter also referred to as "component J"). Examples of component J include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and enzyme-treated products thereof. As component J, natural lecithins such as soybean lecithin and egg yolk lecithin, and their enzymatically decomposed products can also be used. Moreover, as component J, a phospholipid complex (for example, a complex of phospholipid and protein, etc.) can also be used. As component J, one type or two or more types of phospholipids can be used.

From the viewpoint of improving the foamability of the composition initially and after long-term storage, the content of component J in the emulsion composition of the present invention is preferably 0 to 1.0 mass%, more preferably 0.05 to 0.80 mass%, and even more preferably 0.10 to 0.50 mass%.
Component J constitutes the oil phase of the emulsion composition of the present invention.

The emulsion composition of the present invention preferably contains K: a lower alcohol (hereinafter, also referred to as "component K"). As component K, ethanol is preferred.
From the viewpoint of facilitating production of the emulsion, the content of component K in the emulsion composition of the present invention is preferably 0 to 10 mass%, more preferably 1.0 to 8.0 mass%, and even more preferably 2.0 to 7.0 mass%.
Component K constitutes the aqueous phase of the emulsion composition of the present invention.

In addition to the above-mentioned components, the emulsified composition of the present invention may contain various additives within a range that does not impair the effects of the present invention. Examples of additives include liquid carriers, oily carriers, stabilizers, wetting agents, emulsifiers, binders, tonicity agents, disintegrants, lubricants, fillers, surfactants, dispersants, suspending agents. , diluent, osmotic pressure adjuster, pH adjuster, preservative, antioxidant, colorant, ultraviolet absorber, humectant, thickener, brightener, buffer, preservative, flavoring agent, fragrance, coating agents, flavoring agents, bacterial inhibitors, etc.

The emulsion composition of the present invention can be obtained, for example, by emulsifying and mixing an oil-and-fat composition containing an oil phase component and an aqueous solution containing an aqueous phase component by a conventional method. For example, an oil-and-fat composition containing each component of the oil phase is heated to about 80°C and stirred, and separately, an aqueous solution containing each component of the aqueous phase is heated to about 80°C and stirred. The oil-and-fat composition is then added to the aqueous solution and stirred to emulsify and disperse the oil-and-fat composition in the aqueous solution, thereby obtaining the desired oil-in-water emulsion composition. From the viewpoint of enhancing the emulsion stability of the emulsion composition of the present invention, the aqueous solution preferably has a mass ratio (aqueous solution/oil-and-fat composition) of 2.0 or more relative to the oil-and-fat composition, and more preferably 4.0 to 15.

The oil-in-water emulsion composition of the present invention is used to produce cake products. Examples of cake products include sponge cake, butter cake, chiffon cake, roll cake, Swiss roll, bouillon, baumkuchen, pound cake, cheesecake, snack cake, steamed cake, etc.

The cake of the present invention is produced by baking a cake batter containing the emulsion composition of the present invention. This cake batter can be prepared by a normal method except for adding the emulsion composition of the present invention. For example, it can be obtained by mixing at least flour, eggs, sugars, and the emulsion composition of the present invention. From the viewpoint of obtaining a good texture and flavor, the cake of the present invention is preferably produced by mixing at least flour, 50 to 300 parts by mass of eggs, 20 to 250 parts by mass of sugars, and 3 to 100 parts by mass of the emulsifier of the present invention per 100 parts by mass of the flour to prepare an aerated cake batter, and baking this cake batter. More preferably, it is produced by mixing 80 to 250 parts by mass of eggs, 50 to 180 parts by mass of sugars, and 5 to 50 parts by mass of the emulsion composition of the present invention per 100 parts by mass of flour, and baking the aerated cake batter.
The above-mentioned cereal flour is not particularly limited, but examples thereof include wheat flour, rice flour, barley flour, rye flour, corn flour, and barnyard millet flour, and among these, wheat flour is preferably used.
The eggs include chicken eggs, ostrich eggs, duck eggs, etc., among which chicken eggs are preferably used. Moreover, the eggs refer to egg whites and/or egg yolks.
There are no particular limitations on the processed form of the eggs used; raw eggs, frozen eggs, powdered eggs, sweetened eggs, pasteurized eggs, etc. can be used, with pasteurized eggs being preferred.
The cake dough may further contain conventional additives such as milk powder, baking powder, sugar, edible oil, flavorings, etc., which are commonly used in cake dough.

There are no particular limitations to the baking method, but it is usually done by putting the cake batter into the desired mold (cylinder, triangular tube, square tube, etc.) and baking (heating) it in an oven, etc.

With respect to the above-mentioned embodiment, the present invention further discloses the following oil-in-water emulsion composition, cake, and method for producing the cake.

<1>
A: Monoacylglycerol whose constituent fatty acids are saturated fatty acids,
B: sugar alcohol with 6 or more carbon atoms,
C: contains sucrose fatty acid ester, and D: water,
The content of the sugar alcohol having 6 or more carbon atoms is 20 to 65% by mass, preferably 20 to 55% by mass, more preferably 22 to 50% by mass, even more preferably 25 to 45% by mass,
The water content is 10 to 30% by mass, preferably 15 to 29% by mass, more preferably 20 to 28% by mass,
The value of the ratio of the content of the sucrose fatty acid ester to the content of monoacylglycerol whose constituent fatty acids are the saturated fatty acids is 0.45 to 1.5, preferably 0.45 to 1.3 in terms of mass ratio, or more. preferably 0.50 to 1.0, more preferably 0.55 to 0.80,
The content of fats and oils is 2.0% by mass or less, preferably 1.0% by mass or less, more preferably 0.60% by mass or less, even more preferably 0.30% by mass or less,
Oil-in-water emulsion composition for foaming cake dough.

＜2＞
E: The oil-in-water emulsion composition for whipping cake batter according to item <1> above, which contains glycerin, wherein the sum of the content of the sugar alcohol having 6 or more carbon atoms and the content of the glycerin is 40% by mass or more, preferably 42% by mass or more, more preferably 44% by mass or more, and even more preferably 46% by mass or more, and the ratio of the content of the glycerin to the content of the sugar alcohol having 6 or more carbon atoms is 0.1 or more, preferably 0.15 or more, and more preferably 0.20 or more, in terms of mass ratio.
＜3＞
E: The oil-in-water emulsion composition for whipping cake batter according to item <1> or <2>, which contains glycerin, wherein the sum of the content of the sugar alcohol having 6 or more carbon atoms and the content of the glycerin is 70% by mass or less, preferably 65% by mass or less, more preferably 60% by mass or less, and even more preferably 55% by mass or less, and the ratio of the content of the glycerin to the content of the sugar alcohol having 6 or more carbon atoms is 1 or less, preferably 0.95 or less, and more preferably 0.90 or less, in terms of mass ratio.
＜4＞
E: The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <3> above, which contains glycerin, the sum of the content of the sugar alcohol having 6 or more carbon atoms and the content of the glycerin is 40 to 70% by mass, preferably 42 to 65% by mass, more preferably 44 to 60% by mass, and even more preferably 46 to 55% by mass, and the ratio of the content of the glycerin to the content of the sugar alcohol having 6 or more carbon atoms is 0.1 to 1, preferably 0.15 to 0.95, and more preferably 0.20 to 0.90 by mass.
＜5＞
The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <4> above, wherein the saturated fatty acid that is a constituent fatty acid of the monoacylglycerol is one or more selected from the group consisting of myristic acid, palmitic acid, stearic acid, and arachidic acid, preferably palmitic acid and stearic acid, and more preferably palmitic acid or stearic acid.
＜6＞
The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <5>, wherein the content of monoacylglycerol having a saturated fatty acid as a constituent fatty acid in the emulsion composition is preferably 2.0% by mass or more, more preferably 3.0% by mass or more, and even more preferably 5.0% by mass or more.
＜７＞
The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <6>, wherein the content of monoacylglycerol having a constituent fatty acid as a saturated fatty acid in the emulsion composition is preferably 10% by mass or less, more preferably 9.5% by mass or less, and even more preferably 9.0% by mass or less.
＜8＞
The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <7>, wherein the content of monoacylglycerol having a saturated fatty acid as a constituent fatty acid in the emulsion composition is preferably 2.0 to 10 mass%, more preferably 3.0 to 9.5 mass%, and even more preferably 5.0 to 9.0 mass%.
＜9＞
The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <8> above, wherein the sugar alcohol is preferably one or more selected from sorbitol, xylitol, erythritol, maltitol, and propylene glycol, more preferably sorbitol or maltitol, and even more preferably sorbitol.
＜10＞
The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <9>, wherein the sucrose fatty acid ester is a sucrose fatty acid ester having a monoester content of preferably 30 to 90% by mass, more preferably 40 to 85% by mass, and even more preferably 50 to 80% by mass.
<11>
The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <10>, wherein the fatty acid constituting the sucrose fatty acid ester is preferably lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, or erucic acid, more preferably a saturated fatty acid among these, and even more preferably stearic acid.
＜12＞
The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <11>, wherein the content of the sucrose fatty acid ester in the emulsion composition is preferably 1.0% by mass or more, more preferably 2.0% by mass or more, and even more preferably 4.0% by mass or more.
＜13＞
The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <12>, wherein the content of the sucrose fatty acid ester in the emulsion composition is preferably 10% by mass or less, more preferably 8.0% by mass or less, and even more preferably 6.0% by mass or less.
＜14＞
The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <13>, wherein the content of the sucrose fatty acid ester in the emulsion composition is preferably 1.0 to 10% by mass, more preferably 2.0 to 8.0% by mass, and even more preferably 4.0 to 6.0% by mass.
＜15＞
The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <14>, wherein the content of glycerin in the emulsion composition is preferably 0% by mass or more, more preferably 3.0% by mass or more, and even more preferably 7.0% by mass or more.
＜16＞
The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <15>, wherein the content of glycerin in the emulsion composition is preferably 40% by mass or less, more preferably 35% by mass or less, and even more preferably 30% by mass or less.
＜１７＞
The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <16>, wherein the content of glycerin in the emulsion composition is preferably 0 to 40% by mass, more preferably 3.0 to 35% by mass, and even more preferably 7.0 to 30% by mass.
＜18＞
The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <17>, wherein the oil is an oil contained in edible animal fats or edible vegetable fats.
＜19＞
The oil-in-water emulsion composition for whipping cake batter according to item <18>, wherein the vegetable oil is one or more oils selected from the group consisting of soybean oil, olive oil, safflower oil, corn oil, rapeseed oil, cottonseed oil, fractionated oils thereof, transesterified oils, and hardened oils.

<20>
The emulsified composition is
G: Contains a propylene glycol fatty acid ester, and the content of the propylene glycol fatty acid ester is 1.5% by mass or more, preferably 2.0% by mass or more, more preferably 3.0% by mass or more, <1 above The oil-in-water emulsion composition for foaming cake dough according to any one of items ＞ to <19>.
<21>
The emulsified composition is
G: Any one of <1> to <20> above, which contains a propylene glycol fatty acid ester, and the content of the propylene glycol fatty acid ester is 5.5% by mass or less, preferably 5.4% by mass or less. An oil-in-water emulsion composition for foaming cake dough as described in .
<22>
The emulsified composition is
G: Contains propylene glycol fatty acid ester, and the content of the propylene glycol fatty acid ester is 1.5 to 5.5% by mass, preferably 2.0 to 5.5% by mass, more preferably 3.0 to 5.5% by mass. The oil-in-water emulsion composition for foaming cake dough according to any one of <1> to <21> above, which has a content of 4% by mass.
<23>
The fatty acid constituting the propylene glycol fatty acid ester is preferably lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, or erucic acid, more preferably a saturated fatty acid, and even more preferably behenic acid. The oil-in-water emulsion composition for foaming cake dough according to any one of <20> to <22> above.

＜24＞
The emulsion composition comprises:
H: The oil-in-water emulsion composition for whipping cake batter according to any one of the items <1> to <23>, which contains a fatty acid and has a content of the fatty acid of 0.10% by mass or more, preferably 0.15% by mass or more, and more preferably 0.20% by mass or more.
＜25＞
The emulsion composition comprises:
H: The oil-in-water emulsion composition for whipping cake batter according to any one of the items <1> to <24>, which contains a fatty acid and has a content of the fatty acid of 1.0 mass% or less, preferably 0.80 mass% or less, and more preferably 0.60 mass% or less.
＜26＞
The emulsion composition comprises:
H: The oil-in-water emulsion composition for whipping cake batter according to any one of the items <1> to <25>, which contains a fatty acid, and the content of the fatty acid is 0.10 to 1.0 mass%, preferably 0.15 to 0.80 mass%, and more preferably 0.20 to 0.60 mass%.
＜27＞
The oil-in-water emulsion composition for whipping cake batter according to any one of the items <24> to <26>, wherein the fatty acid is preferably a fatty acid having 16 to 24 carbon atoms, more preferably a fatty acid having 18 to 22 carbon atoms, and even more preferably a fatty acid having 20 to 22 carbon atoms.

＜28＞
The emulsion composition comprises:
I: The oil-in-water emulsion composition for whipping cake batter according to any one of the items <1> to <27>, which contains a sorbitan fatty acid ester, and the content of the sorbitan fatty acid ester is 0.5% by mass or more, preferably 1.0% by mass or more, and more preferably 1.5% by mass or more.
＜29＞
The emulsion composition comprises:
I: The oil-in-water emulsion composition for whipping cake batter according to any one of the items <1> to <28>, which contains a sorbitan fatty acid ester, and the content of the sorbitan fatty acid ester is 5.0% by mass or less, preferably 4.0% by mass or less, and more preferably 3.5% by mass or less.
＜30＞
The emulsion composition comprises:
I: The oil-in-water emulsion composition for whipping cake batter according to any one of the items <1> to <29>, which contains a sorbitan fatty acid ester, and the content of the sorbitan fatty acid ester is 0.5 to 5.0 mass%, preferably 1.0 to 4.0 mass%, and more preferably 1.5 to 3.5 mass%.
＜31＞
The oil-in-water emulsion composition for whipping cake batter according to any one of <28> to <30>, wherein the fatty acid constituting the sorbitan fatty acid ester is preferably lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, or erucic acid, more preferably a saturated fatty acid, and even more preferably stearic acid.
＜32＞
The emulsion composition comprises:
J: The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <31>, which contains a phospholipid and has a phospholipid content of 0 mass% or more, preferably 0.05 mass% or more, and more preferably 0.10 mass% or more.
＜33＞
The emulsion composition comprises:
J: The oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <32>, which contains a phospholipid and has a phospholipid content of 1.0% by mass or less, preferably 0.80% by mass or less, and more preferably 0.50% by mass or less.
＜34＞
The emulsion composition comprises:
J: The oil-in-water emulsion composition for whipping cake batter according to any one of the above items <1> to <33>, which contains a phospholipid and has a phospholipid content of 0 to 1.0% by mass, preferably 0.05 to 0.80% by mass, and more preferably 0.10 to 0.50% by mass.
＜35＞
The emulsion composition comprises:
K: The oil-in-water emulsion composition for whipping cake batter according to any one of the items <1> to <34>, which contains a lower alcohol, and has a content of the lower alcohol of 0 mass% or more, preferably 1.0 mass% or more, and more preferably 2.0 mass% or more.
＜36＞
The emulsion composition comprises:
K: The oil-in-water emulsion composition for whipping cake batter according to any one of the items <1> to <35>, which contains a lower alcohol, and the content of the lower alcohol is 10% by mass or less, preferably 8.0% by mass or less, and more preferably 7.0% by mass or less.
＜３７＞
The emulsion composition comprises:
K: The oil-in-water emulsion composition for whipping cake batter according to any one of the items <1> to <36>, which contains a lower alcohol, and the content of the lower alcohol is 0 to 10% by mass, preferably 1.0 to 8.0% by mass, and more preferably 2.0 to 7.0% by mass.
＜３８＞
The oil-in-water emulsion composition for whipping cake batter according to any one of <35> to <37>, wherein the lower alcohol is preferably ethanol.

＜３９＞
A cake obtained by baking a cake batter containing the oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <38>.
＜40＞
A method for producing a cake, comprising: preparing a cake batter by blending the oil-in-water emulsion composition for whipping cake batter according to any one of <1> to <38> above into a batter; and baking the cake batter.
＜41＞
The method for producing a cake according to item <40> above, wherein the cake batter is a mixture of at least cereal flour, 50 to 300 parts by mass of an egg, 20 to 250 parts by mass of a sugar, and 3 to 100 parts by mass of the oil-in-water emulsion composition for whipping cake batter described in any one of items <1> to <38> above, per 100 parts by mass of the cereal flour, and preferably a mixture of 80 to 250 parts by mass of an egg, 50 to 180 parts by mass of a sugar, and 5 to 50 parts by mass of the oil-in-water emulsion composition for whipping cake batter described in any one of items <1> to <38> above, per 100 parts by mass of the cereal flour.

EXAMPLES Hereinafter, the present invention will be explained in detail based on Examples, but the present invention is not limited thereto.

Preparation Example 1: Preparation of oil-in-water emulsion composition
Saturated monoacylglycerol (trade name: Excel VS-95, glycerin monostearate, manufactured by Kao Corporation), sorbitan fatty acid ester (trade name: Emazol S-10VHL, sorbitan monostearate, manufactured by Kao Corporation, or trade name: Emazol S-30V, sorbitan tristearate, manufactured by Kao Corporation), propylene glycol fatty acid ester (trade name: Grinstead PGMB, propylene glycol monobehenate, manufactured by Danisco), fatty acid (trade name: Lunac BA, behenic acid, manufactured by Kao Corporation), lecithin (trade name: Yelkin TS, soy lecithin, manufactured by ADM), polyoxyethylene sorbitan fatty acid ester (trade name: Emazol S-120V, manufactured by Kao Corporation), and rapeseed oil (trade name: Rapeseed White Oil, manufactured by Nisshin Oillio Group Co., Ltd.) were mixed in the ratios shown in Table 1 below, heated to 80 ° C., stirred and dissolved, and an oil and fat composition for forming an oil phase was prepared.
The numerical values of each component shown in the upper column of Table 1 indicate mass % when the total of the oil phase components and the aqueous phase components is taken as 100 mass %.

Sucrose fatty acid ester (trade name: Ryoto Sugar Ester S-1170S, sucrose stearate (monoester 55%, di-tri-polyester 45%), manufactured by Mitsubishi Chemical Foods Corporation), water (ion-exchanged water), sorbitol (trade name: Sorbitol (solid content 70%), manufactured by Kao Corporation), sugar alcohol (trade name: Sweet OL (solid content 70%, raw material DE 45), reduced starch syrup, manufactured by Bussan Food Science Co., Ltd.), purified glycerin (trade name: Glycerin, manufactured by Kao Corporation), ethanol (trade name: Traceable 95, manufactured by Japan Alcohol Industry Co., Ltd.), microcrystalline cellulose (trade name: CEOLUS RC-N30, manufactured by Asahi Kasei Corporation), and xanthan gum (trade name: Bistop D-3000, manufactured by San-Ei Gen F.F.I.) were mixed in the ratios shown in Table 1 below, and the mixture was adjusted to 80° C., and then stirred and dissolved for 5 minutes under conditions of a paddle of 120 rpm and a homomixer of 1500 rpm, to obtain an aqueous solution for forming an aqueous phase.
The numerical values of each component shown in the upper column of Table 1 indicate mass % when the total of the oil phase components and the aqueous phase components is taken as 100 mass %.

The oil composition was gradually added to the aqueous solution and emulsified by stirring for 10 minutes using an Ajihomomixer (2M-03 model, manufactured by Primix Corporation) at 80°C, paddle speed of 120 rpm, and homomixer speed of 1500 rpm to obtain oil-in-water emulsion compositions (Products 1 to 9 of the present invention, and Comparative Products 1 to 13). Each of the obtained emulsion compositions was cooled to 20°C and then used in the test examples described below.
Table 1 shows the contents (unit: mass %) of monoacylglycerol (component A) having a saturated fatty acid as a constituent fatty acid, sugar alcohol having 6 or more carbon atoms (component B), sucrose fatty acid ester (component C), water (component D), glycerin (component E), oils and fats (component F), propylene glycol fatty acid ester (component G), and fatty acid (component H) in each emulsion composition, as well as the total content of component B and the content of component E, the ratio of the content of component C to the content of component A (C/A, mass ratio), and the ratio of the content of component E to the content of component B (E/B, mass ratio).

[Test Example 1: Foaming Test]
180 g of white sugar was added to 200 g of eggs (raw chicken eggs), and the mixture was heated to 20° C. while stirring at low speed using a tabletop mixer (HOBART N-50, whipper: N-5D). 30 g of the emulsion composition (products 1 to 9 of the present invention, or comparative products 1 to 13) prepared in Preparation Example 1 above and 50 g of water were added and stirred at medium speed for 1 minute. 200 g of weak flour (Nissin Flour Milling Co., Ltd.) was added, stirred at low speed for 1 minute, and then stirred at medium speed for 9 minutes to obtain a cake batter. The obtained cake batter was transferred to a 108 ml cup and quickly weighed, and the specific gravity (bulk specific gravity, unit: g/cm ³ ) of the cake batter was calculated to evaluate the foamability. The smaller the specific gravity, the greater the swelling of the cake batter after stirring, and the higher the foamability.
The above emulsion compositions were used immediately after production (after 1 to 3 days), then stored at 20°C for 30 days (30 d) after production, and finally stored at 40°C for 40 days (40 d) after production. If the specific gravity of the cake batter exceeded 0.43 g/ ^cm3 , the following test was not carried out.
The results are shown in Table 1 below.

As is clear from Table 1 above, when cake batter was stirred using comparative products, Comparative Products 8 to 13 had poor foaming properties immediately after production (bulk specific gravity exceeded 0.43 g/cm ³ ); Products 2 to 7 lose their foaming properties (bulk specific gravity exceeds 0.43 g/ ^cm3 ) when stored at 20°C for 30 days, and Comparative Product 1 loses foaming properties when stored at 40°C for 40 days. It was found that foamability was impaired (bulk specific gravity exceeded 0.43 g/cm ³ ). On the other hand, when a cake batter is prepared using the product of the present invention, a cake batter with excellent foaming properties can be obtained, and furthermore, after storing the product of the present invention at 20°C for 30 days or at 40°C for 40 days. Even when used, it was found that the foaming properties were excellent (Products 1 to 9 of the present invention).

Preparation Example 2: Preparation of oil-in-water emulsion composition
Saturated monoacylglycerol (trade name: Excel VS-95, manufactured by Kao Corporation), sorbitan fatty acid ester (trade name: Emazol S-10VHL, manufactured by Kao Corporation), propylene glycol fatty acid ester (trade name: Grinstead PGMB, manufactured by Danisco), fatty acid (trade name: Lunac BA, manufactured by Kao Corporation), lecithin (trade name: Yelkin TS, manufactured by ADM), lipoprotein, and rapeseed oil (trade name: Rapeseed Oil, manufactured by Nisshin Oillio Group, Ltd.) were mixed in the ratios shown in Table 2 below, heated to 80°C, and stirred to dissolve, to prepare an oil phase component.
The numerical values of each component shown in the upper column of Table 2 indicate mass % when the total of the oil phase components and the aqueous phase components is taken as 100 mass %.

Sucrose fatty acid ester (product name: Ryoto Sugar Ester S-1170S, manufactured by Mitsubishi Chemical Foods Corporation), water (ion-exchanged water), sorbitol (product name: Sorbitol (solid content 70%), manufactured by Kao Corporation), liquid sugar (product name: Hi-Maltose MC-45, sugar content 70% by mass, syrup mainly composed of glucose and maltose, manufactured by Nippon Shokuhin Kako Co., Ltd.), isomerized sugar (product name: Hi-Sweet LI (solid content 76%), manufactured by Dai-Nippon Meiji Sugar Co., Ltd.), refined sugar Glycerin (trade name: Glycerin, manufactured by Kao Corporation), ethanol (trade name: Traceable 95, manufactured by Japan Alcohol Industry Co., Ltd.), microcrystalline cellulose (trade name: CEOLUS RC-N30, manufactured by Asahi Kasei Corporation), and xanthan gum (trade name: Bistop D-3000, manufactured by San-Ei Gen F.F.I.) were mixed in the ratios shown in Table 2 below, and the mixture was adjusted to 80°C. After that, the mixture was stirred and dissolved for 5 minutes under conditions of a paddle speed of 120 rpm and a homomixer speed of 1500 rpm, to obtain an aqueous phase component.
The numerical values of each component shown in the upper column of Table 2 indicate mass % when the total of the oil phase components and the aqueous phase components is taken as 100 mass %.

Gradually adding the water phase component to the oil phase component, stir for 10 minutes using an Ajihomo mixer (manufactured by Primix, Model 2M-03) at 80°C, paddle speed of 120 rpm, and homomixer speed of 1,500 rpm. The mixture was emulsified to obtain oil-in-water emulsion compositions (product 10 of the present invention and comparative product 14). After cooling each of the obtained emulsified compositions (present invention product 10 and comparative product 14) and the emulsified compositions obtained in Preparation Example 1 (comparative products 12 and 13) to 20°C, the test examples described below were performed. It was used for.
Table 2 shows monoacylglycerol (component A) whose constituent fatty acids are saturated fatty acids in each emulsified composition, sugar alcohol with 6 or more carbon atoms (component B), sucrose fatty acid ester (component C), and water (component D), the content (unit: mass %) of glycerin (component E), fats and oils (component F), propylene glycol fatty acid ester (component G), and fatty acids (component H) are also shown, and the content of component B is also shown. and the total content of component E, the ratio of the content of component C to the content of component A (C/A, mass ratio), and the ratio of the content of component E to the content of component B (E/B , mass ratio) are also shown.

[Test Example 2 Foaming Test]
210 g of white sugar was added to 260 g of eggs (raw chicken eggs), and the mixture was heated to 20° C. while stirring with a tabletop mixer (HOBART N-50, whipper: N-5D). 10 g of the emulsified composition prepared in Preparation Examples 1 and 2 (invention product 10 or comparative products 12 to 14) and 100 g of water were added and stirred at medium speed for 1 minute. 200 g of soft flour (manufactured by Nisshin Seifun Co., Ltd.) and 20 g of rapeseed oil were added, stirred at medium speed for 9 minutes, and then the cake batter was transferred to a 108 ml cup and promptly weighed to calculate the specific gravity and evaluate the foaming properties.
The above emulsified compositions include those immediately after production (1 to 3 days later), those stored at 40 °C for 40 days (40d) after production, those stored at 40 °C for 2 months (2M) after production, and those stored at 40 °C after production (2M). It was then stored at 40°C for 3 months (3M) and used.
The results are shown in Table 2 below.

[Test Example 3 Discoloration test of emulsified composition]
The color tone of the emulsified compositions prepared in Preparation Examples 1 and 2 (inventive product 10 and comparative products 12 to 14) was measured using a color difference meter (NIPPON DENSHOKU) immediately after production and when stored at 40°C for 3 months after production. Color Meter ZE2000) was used for measurement according to the CIE color system (L ^* , a ^* , b ^* ). The visual lightness (L ^* ) value is used in the test; the closer the L ^* value is to 0, the lower the lightness (stronger black), and the closer the L ^* value is to 100, the lower the lightness. It means high (strong white color). In addition, the appearance of the emulsified composition before and after storage was visually observed.
The results are shown in Table 2 below.

As is clear from Table 2, when the cake dough is stirred using the comparative product 14 immediately after production, after 40 days storage at 40°C, after 2 months storage at 40°C, or after 3 months storage at 40°C, the foaming property is poor, and as the storage period at 40°C increases, the specific gravity of the cake dough after stirring increases, and the foaming property is impaired. In addition, it was found that the foaming property of the comparative products 12 and 13 is significantly poor even when the comparative products are used immediately after production. Furthermore, when the color of the comparative product 14 was measured before and after storage at 40°C, it was 63.6 before storage at 40°C, while it was 59.0 after storage, the difference being 4.6. This indicates that the color of the comparative product has browned due to storage at 40°C for 3 months. Furthermore, when the color of the comparative product 14 before and after storage at 40°C was visually compared, it was found that the comparative product browned due to the progress of the Maillard reaction and the like when stored at 40°C for 3 months.
On the other hand, when the cake dough was stirred using the product of the present invention (product 10 of the present invention), no difference was observed in the specific gravity of the cake dough after stirring, even if it was used immediately after production, after 40 days of storage at 40°C, after 2 months of storage at 40°C, or after 3 months of storage at 40°C, and all of them had excellent foaming properties. Furthermore, when the color of the product of the present invention (product 10 of the present invention) was measured before and after storage at 40°C, it was 59.1 before storage at 40°C, while it was 59.7 after storage, so the color hardly changed before and after storage. Furthermore, when the color of the product of the present invention (product 10 of the present invention) before and after storage at 40°C was compared visually, the product of the present invention did not change in appearance even after storage at 40°C for 3 months.

[Preparation Example 3: Preparation of oil-in-water emulsion composition]
Using the same method as in Preparation Example 2, Invention Products 11 and 12 and Comparative Product 15 were prepared in the proportions shown in Table 3 below. The numerical values for each component shown in the upper column of Table 3 indicate the mass % when the total of the oil phase components and the aqueous phase components is taken as 100 mass %.
Table 3 also shows the contents (unit: mass %) of monoacylglycerol (component A) having a saturated fatty acid as its constituent fatty acid, sugar alcohol having 6 or more carbon atoms (component B), sucrose fatty acid ester (component C), water (component D), glycerin (component E), oils and fats (component F), propylene glycol fatty acid ester (component G), and fatty acid (component H) in each emulsion composition, as well as the total content of component B and the content of component E, the ratio of the content of component C to the content of component A (C/A, mass ratio), and the ratio of the content of component E to the content of component B (E/B, mass ratio).

[Test Example 3: Foaming Test]
210g of white sugar was added to 260g of eggs (raw chicken eggs), and the mixture was heated to 20°C while stirring with a tabletop mixer (HOBART N-50, whipper: N-5D). 10g of the emulsion composition prepared in Preparation Example 1 (Products 1, 3, 4, 7 of the present invention), the emulsion composition prepared in Preparation Example 2 (Product 10 of the present invention), or the emulsion composition prepared in Preparation Example 3 (Products 11, 12, Comparative Product 15 of the present invention) and 100g of water were added and stirred at medium speed for 1 minute. 200g of weak flour (Nissin Flour Milling Co., Ltd.) and 20g of rapeseed oil were added and stirred at medium speed for 5, 7, or 9 minutes to obtain a cake batter. The obtained cake batter was transferred to a 108ml cup and quickly weighed, and the specific gravity (bulk specific gravity, unit: g/cm ³ ) of the cake batter was calculated to evaluate the foamability.
The above emulsion composition was used immediately after production (after 1 to 3 days).

[Test Example 4: Test of formulation properties of emulsion composition]
The emulsion composition prepared in Preparation Example 1 (Products 1, 3, 4, and 7 of the present invention), the emulsion composition prepared in Preparation Example 2 (Product 10 of the present invention), or the emulsion composition prepared in Preparation Example 3 (Products 11, 12, and Comparative Product 15 of the present invention) was placed in a container (an inverted truncated cone cup with a bottom surface of φ45 mm, a top surface of 61 mm, and a height of 47 mm) without leaving any gaps, and the surface was flattened with a spatula. Using a PENETROMETER RPM-101 (manufactured by Rigo Co., Ltd.), a metal cone (type 1/1A, weight 102.5 g) was placed so as to contact the surface of the emulsion composition, and the cone was inserted into the emulsion composition for 5 seconds, and the depth from the surface of the emulsion composition to the tip of the cone that had penetrated was measured. The value 10 times the penetration depth [mm] was taken as the consistency.
The results are shown in Table 3 below together with the results of Test Example 3 above.

As shown in Table 3 above, the emulsified composition that satisfies the provisions of the present invention can increase the consistency by containing glycerin (products of the present invention 3, 4, 7, and 10 to 12). was completed. When cake batter was stirred using the emulsified composition of the present invention containing glycerin, the prepared cake batter had excellent foaming properties.
On the other hand, the emulsified composition (comparative product 15) that did not meet the specifications of the present invention could not increase the consistency even though it contained glycerin, and had hard physical properties. Furthermore, even when cake dough was prepared using the emulsified composition containing glycerin (Comparative Product 15), the resulting dough had a high specific gravity and was poor in foamability.

[Test Example 4: Cake Baking Test]
180g of white sugar was added to 200g of eggs (raw chicken eggs), and the mixture was heated to 20°C while stirring with a tabletop mixer (HOBART N-50, whipper: N-5D). 30g of the emulsion composition (Product 3 of the present invention) prepared in Preparation Example 1 above or the emulsion composition (Comparative Product 15) prepared in Preparation Example 3 above, and 50g of water were added and stirred at medium speed for 1 minute. 200g of weak flour (Nissin Flour Milling Co., Ltd.) was added, stirred at low speed for 1 minute, and then stirred at medium speed until the specific gravity became 0.36 to 0.37. 300g of the resulting cake dough was then poured into a round steel mold (Mold No. 6) and baked in an oven with upper heat of 175°C and lower heat of 180°C for 30 minutes to produce a cake, which was then allowed to cool at 20°C overnight.
The texture of the resulting cakes was evaluated by five expert panelists according to the following evaluation criteria. When the evaluations varied among the expert panelists, the evaluation values were agreed upon by consensus.

- Texture evaluation criteria -
3: Good melting in the mouth with no stickiness; 2: Good melting, but a bit sticky and difficult to swallow; 1: Poor breakup, strong stickiness, and difficult to swallow. The results are shown in Table 4.

As is clear from Table 4, when cake batter was prepared using the emulsion composition of Comparative Product 15, it took about 9 minutes to stir until the batter density reached 0.36 to 0.37. Furthermore, the cake obtained by baking this cake batter spread easily, but was sticky and somewhat difficult to swallow. On the other hand, when cake batter was prepared using the emulsion composition of the present invention (Invention Product 3), it took about 5 minutes to stir until the batter density reached 0.36 to 0.37, making it clear that it quickly exhibited foaming properties. Furthermore, the cake obtained by preparing cake batter using the emulsion composition of the present invention and baking it spread easily, was not sticky, and had good melt-in-the-mouth properties.

As described above, by using the emulsion composition of the present invention, a cake dough that foams quickly and has excellent foaming properties can be obtained. Furthermore, the emulsion composition of the present invention does not lose its foaming properties or discolor even when stored for a long period of time, and can maintain stable foaming action and quality over a long period of time. Furthermore, by producing a cake using the emulsion composition of the present invention, the cake can be made to have a texture that breaks up easily and melts in the mouth well.

Claims (6)

A: Monoacylglycerol whose constituent fatty acids are saturated fatty acids,
B: sugar alcohol with 6 or more carbon atoms,
C: sucrose fatty acid ester ,
D: water ,
I: sorbitan fatty acid ester,
J: phospholipid, and
K: lower alcohol
The saturated fatty acid in component A is a fatty acid selected from myristic acid, palmitic acid, stearic acid, and arachidic acid, and the fatty acid constituting component C is lauric acid, myristic acid, palmitic acid, and stearic acid. is a fatty acid selected from , oleic acid, behenic acid, and erucic acid,
The content of the component A is 2.0 to 10% by mass, the content of the component B is 20 to 65% by mass, the content of the component C is 1.0 to 10% by mass, and the content of the component D is 10 to 30% by mass, the content of component I is 0.5 to 5.0% by mass, the content of component J is 0.05 to 1.0% by mass, and the content of component K is 1.0%. 10% by mass, the ratio of the content of component C to the content of component A is 0.45 to 1.5 in terms of mass ratio, and the content of fats and oils is 1.5% by mass. An oil-in-water emulsion composition for foaming cake dough, the content of which is 0% by mass or less. E: Contains glycerin, the sum of the content of component B and the content of component E is 40 to 70% by mass, and the ratio of the content of component E to the content of B is by mass The oil-in-water emulsion composition for foaming cake dough according to claim 1, which has a ratio of 0.1 to 1. G: The oil-in-water emulsion composition for foaming cake dough according to claim 1 or 2, which contains propylene glycol fatty acid ester, and the content of component G is 1.5 to 5.5% by mass. H: The oil-in-water emulsion composition for whipping cake batter according to any one of claims 1 to 3, comprising a fatty acid, and the content of said component H is 0.1 to 1.0 mass%. The oil-in-water emulsion composition for whipping cake batter according to any one of claims 1 to 4, wherein the content of the oil or fat is 0.60% by mass or less. A method for producing a cake, which comprises blending the emulsified composition according to any one of claims 1 to 5 into dough to prepare cake dough, and baking the cake dough.