JPS6411260B2 - - Google Patents

Description

[Detailed description of the invention]

"Field of Industrial Application" The present invention relates to a method for producing sponge cakes, and more specifically, it is a method for producing sponge cakes that utilize the original flavor of sponge cakes and have a moist texture. This invention relates to a new manufacturing method that greatly facilitates production. ``Prior art'' ``Problems to be solved by the invention'' Sponge cakes include so-called sponge cakes such as sponge sheets, sponge rolls, and round deco cakes, as well as biscuit-type sponge cakes such as butsuse, othello, and fingers. , generally sugar, eggs,
It is made by mixing (water), wheat flour, etc., aerating it, and baking it. Recently, the addition of fats and oils has been considered in order to further improve the taste and texture and provide a moist texture. When making sponge cakes, the timing of mixing the above ingredients is one of the major factors that determines the quality of the product. That is, it has been said that wheat flour and fats and oils inhibit and destroy air content (defoaming properties) in dough mixed with eggs and sugar, and methods of mixing flour and fats and oils have been studied for some time. As a method of adding fats and oils that has been developed so far,
There are two methods: one is to mix sugar and eggs using a cake foaming agent before aeration, and the other is to carefully add the sugar and eggs after aeration (dropped butter method). The foaming agent for cakes mentioned here is a mixture of sugar ester and other emulsifiers with monoglyceride, such as "Lyotoester SP" (manufactured by Ryoto Co., Ltd.) and "Top Unit" (manufactured by Okuno Seika Kogyo). It is. Typical compositions include 10% sucrose fatty acid ester, 8% glycerin fatty acid ester,
It contains 5% sorbitan fatty acid ester, 5% propylene glycol, and 25% D-sorbitol. or,
The basic structure is cake foaming agents such as "Hylofty" (manufactured by Kao Soap) and "Whipping Oil" (manufactured by Ryoto Co., Ltd.), and the oil and fat are converted into an oil-in-water (O/W) emulsion type using an emulsifier. It seems that a foaming oil and fat that is retained is also used. These foaming agents or foaming fats and oils for cakes seem to have the function of stabilizing the foam structure after aerating the sponge cake dough, making it possible to add fats and oils. On the other hand, as mentioned above, the foaming agent or foaming fat for cakes has an emulsifier as its main component, and the amount (for example, " According to the Lyotoester SP Manual (prepared by Mitsubishi Kasei Foods Co., Ltd.), if 11.9 parts by weight of butter is added to 100 parts by weight of flour, 7.1 parts by weight of a foaming agent for cakes is added.
When adding 24.2 parts by weight of oil and fat, 8.3 parts by weight of the cake foaming agent is added. Also, according to the "Hylofty Manual" [produced by Kao Soap Co., Ltd.], wheat flour
15 parts by weight of foaming oil and fat are added to 100 parts by weight. ) gives sponge cakes unpleasant sensations such as an emulsifier odor, removes the flavor of eggs, and leaves behind an unpleasant sweet taste, impairing the original flavor of sponge cakes. However, if a foaming agent for cakes or foaming oils and fats are not used or the amount used is reduced, it is necessary to determine the timing of adding oils and fats while checking the dough condition each time due to the antifoaming properties of the oils, or to devise the degree of stirring. This has the drawback of requiring sophisticated craftsmanship and poor workability. "Means for Solving the Problems" The present inventors are well aware of the advantages and disadvantages of such emulsifier-based cake foaming agents or foaming oils and fats, and have therefore developed a method that does not use such emulsifiers. As a result of various studies on how to make sponge cakes by minimizing the amount of emulsifier used, we found that a mixture of oil, water, and cyclodextrin hardly inhibits the aeration of the dough, and that it produces aerated dough. It was discovered that it hardly breaks down (that is, shows almost no antifoaming property of fats and oils), leading to the present invention. That is, the present invention provides a method for producing sponge cakes using eggs, sugar, flour, etc. and fats and oils as ingredients, and the fats and oils include 30 to 80% by weight of fats and oils, 15 to 70% by weight of water, and 1 to 10% by weight of cyclodextrin. The content of the present invention is a method for producing sponge cakes characterized by using a mixed mixture mainly composed of This greatly facilitates the production of sponge cakes. The fats and oils used in the present invention may be natural fats, processed fats, butters, or mixtures thereof, but preferably have a melting point of 40°C or lower and contain a large amount of lower fatty acids consisting of fatty acids having 4 to 8 carbon atoms. It is better if it does not include Components other than fat, oil, water, and cyclodextrin of the mixed mixture in the present invention are not particularly limited, but representative ones are listed as follows:
Oil-soluble fragrances, water-soluble fragrances, thiocholates, cocoa, oil and fat products, dairy products, milk, fermented foods, modified oils and fats, eggs and egg processed products, horticultural foods, seasoned foods, vegetables, nuts, seaweed and seaweed processing products, meat, processed meat products, etc. Cyclodextrin is a cyclic oligosaccharide analog also called sheardingar dextrin or cycloamylose, and is completely different from an emulsifier. The cyclodextrin used in the present invention is produced by reacting starch with a type of amylase produced by the genus Bacillus, or by reacting a type of amylase produced by the genus Micrococcus, Alternatively, cyclodextrin produced by other methods may be used, but it is preferable to use cyclodextrin that has been appropriately purified, since insufficiently purified cyclodextrin has the unpleasant taste of starch. As a guideline for purification, if the impurities other than cyclodextrin by the glycoamylase method are 0.3% by weight or less, it will be almost tasteless and odorless and will not affect the flavor of the sponge cake. In this case, the impurities may include starch, acyclic dextrin, sugars, etc. Since the cyclodextrin used in the present invention is insoluble in fats and oils, it is dissolved and dispersed in water before use. Water is 15~
It is used in a range of 70% by weight. The upper and lower limits of the oil and fat content in the mixed kneaded product may be determined in consideration of the stability of the mixed kneaded product, and are preferably 30 to 80% by weight. Also cyclodextrin 1-10% by weight
Used within the range of When the amount is less than this range, the mixed kneaded product tends to become unstable, and on the other hand, when it increases, the viscosity of the mixed kneaded product becomes high, making it difficult to uniformly disperse it in the dough. The kneaded mixture can be made by mixing eggs, sugar, etc. and aerating it to form seeds, and then mixing this with wheat flour, or by mixing eggs, sugar, etc. into aerated seeds, mixing them with wheat flour. Also good. Although the amount of the kneaded mixture of the present invention is not particularly limited, it is preferable that the amount of fat and oil added is 5 to 100 parts by weight per 100 parts by weight of wheat flour. Although the wheat flour used in the present invention is not particularly limited, soft flour is generally used in the production of sponge cakes. or,
Sugar is not particularly limited, and refined sugar, sorbitol, etc. are used. There is no problem in using cream tartar (potassium hydrogen tartrate), which is commonly used in the production of sponge cakes, in combination with the kneaded mixture of the present invention. The cream of tartar and the foaming agent for cakes may be added during the preparation of the mixed kneaded product of the present invention, or may be added during the production of sponge cakes. In the present invention, good results can be obtained with no use of a cake foaming agent or foaming fat or oil mainly consisting of an emulsifier, or with the addition of a very small amount. The very small amount added will be explained in detail in the examples, but for example, in the production of a cake in which eggs, sugar, and a mixed mixture are mixed and aerated, and then flour is mixed and baked, foaming for cakes is used. When using the agent Ryoto SP, it is 1.5 to 3.0 per 100 parts by weight of wheat flour.
It refers to parts by weight. That is, when the foaming agent for cakes is added in this range, the pure amount of emulsifier is in the range of 0.34 to 0.7 parts by weight, and the above-mentioned adverse effects of the emulsifier are hardly felt on sponge cakes. In addition, as described in the Examples section, for 100 parts by weight of wheat flour
Addition of 1.5 to 3.0 parts by weight of a foaming agent for cakes cannot compensate for the defoaming properties of fats and oils, and even when attempting to aerate the dough in the presence of fats and oils, the specific gravity of the dough does not decrease, and the dough cannot be aerated. It goes without saying that if oil is mixed with the egg foam, the egg foam will be destroyed and a voluminous cake will not be obtained, and that the kneaded mixture of the present invention should be used as the oil source. "Effects of the Invention""Actions" According to the present invention, a large amount of a foaming agent for cakes or foaming oils and fats, which is conventionally based on emulsifiers (for example, in the foaming agent for cakes, Ryoto SP, per 100 parts by weight of wheat flour) 7 to 9 parts by weight) can be made without using an emulsifier or with a very small amount of emulsifier. This makes it possible to reduce the flavor and edibility of sponge cakes that use large amounts of foaming agents and foaming oils, such as strong emulsifier odors, erasing the flavor of eggs, and remaining unpleasant sweetness. This allows you to solve all your perceived shortcomings all at once. It goes without saying that sponge cakes with the same volume as those obtained by using a cake foaming agent or a foaming oil or fat can be obtained. The reason why the present invention exhibits such remarkable effects as described above is not necessarily clear. In general, fats and oils have an antifoaming effect that destroys air-containing structures. The present inventors have investigated the antifoaming effect of fats and oils in various forms, but the problem could not be solved by simply forming an O/W type or W/O type emulsion. It has been found that by forming the foam into a hydride compound, the antifoaming effect is hardly exhibited. The mixed mixture of oil, water, and cyclodextrin in the present invention is disclosed in Japanese Patent Application No. 56-143558 (Japanese Unexamined Patent Publication No.
No. 58-43747), it is the same as an O/W emulsion in that the aqueous phase is a continuous phase, but O/W emulsions include monoglycium-based, span-based, and sucrose fatty acid ester-based emulsions. It is presumed that the clathrate compound of oil and fat and cyclodextrin protects the oil droplet interface in the mixed kneaded product of the present invention. It is thought that the difference in the interfacial state is the reason for the difference in antifoaming effect. "Examples" The present invention will be described below with reference to Examples and Comparative Examples, but the present invention is not limited thereto. In order to compare the antifoaming properties of the mixed kneaded product of the present invention with other fats and oils or emulsified fats and oils, the air content of the mixture of eggs and sugar was first evaluated, and the results are shown in Table 1. Next, a sponge cake was prepared using these kneaded mixtures, oils and fats, and emulsified oils and fats. Example 1 [] Creation of mixed kneaded oil Fat 69 parts (parts by weight, same hereinafter) Water 29 parts β-cyclodextrin 2 parts β-cyclodextrin (impurities other than cyclodextrin by glucoamylase method)
8 parts of water were added to 2 parts (0.2% by weight), dissolved and dispersed, 4 parts of oil and fat were added, and the mixture was mixed and stirred for 10 minutes using a homomixer. Next, 21 parts of water and 65 parts of oil and fat were added in the same container, and the mixture was further mixed and stirred for 10 minutes to obtain a mixed kneaded product. [] Making a sponge cake 450g chicken eggs (inner content, same below), 360g caster sugar,
Mix 20g of water and further mix 87 obtained by []
g was mixed, set in a Hobart mixer (Mixer N-50, manufactured by Hobart Co.), and aerated with a wire whipper at medium speed (rotation speed: 285 rpm). Next, add 300g of soft flour and mix the resulting dough into a 21cm diameter sponge cake baking mold.
A sponge cake was obtained by baking in an oven adjusted to 170°C for about 30 minutes. Comparative Example 1 The sponge cake of Example 1 was prepared in the same manner as in Example 1, except that 30 g of salad oil was used instead of the mixed mixture and the amount of water added was the same as in Example 1. Comparative Example 2 In the preparation of the sponge cake of Example 1, an O/W type emulsion with an oil content of 50% (weight %, the same applies hereinafter) was used instead of the mixed kneaded product (monogly type, spanned type, sucrose fatty acid ester type emulsifier was used as the emulsifier). The procedure was repeated in the same manner as in Example 1, except that 90 g of emulsifier (48% of the total) was used, and the amount of water added was adjusted to that in Example 1. Comparative Example 3 In making the sponge cake of Example 1, an O/W emulsion containing 70% oil (15% egg yolk was used as an emulsifier) was used instead of the mixed mixture (15% egg yolk was used as an emulsifier; the composition of this emulsion was 70% oil/fat, 15% water, The same procedure as in Example 1 was conducted except that 64 g of egg yolk (15%) was used and the amount of water added was adjusted to that in Example 1. Comparative Example 4 The sponge cake of Example 1 was prepared in the same manner as in Example 1 except that the mixed kneaded product was not used and the amount of water added was the same. Example 2 375 g of chicken eggs, 300 g of white sugar, and 65 g of water were mixed, and 87 g of the kneaded mixture obtained in [] of Example 1 was mixed, and the other operations were the same as in the preparation of the sponge cake of Example 1. . Comparative Example 5 The same procedure as in Example 2 was carried out except that 30 g of salad oil was used instead of the mixed mixture and the amount of water added was the same as in Example 1. Comparative Example 6 The same procedure as in Example 2 was carried out except that the mixed kneaded product was not used and the amount of water added was the same. In order to evaluate the aeration properties of the oil/fat, egg, and sugar mixtures obtained in Examples 1 and 2 and Comparative Examples 1 to 6, the aerated dough specific gravity of each example is shown in Table 1. As is clear from Table 1, salad oil or O/
When a W-type emulsion is used, the specific gravity of the air-containing fabric is large and air-containing properties are poor. On the other hand, when the mixed kneaded product of the present invention was used, the specific gravity of the air-containing dough was almost the same as when no oil or fat was added, and it can be seen that the air-containing property was hardly inhibited. Next, the effect of the combined use of the mixed kneaded product of the present invention and a foaming agent for cakes was evaluated. Example 3 1,500 g of chicken eggs, 1,200 g of caster sugar, and 116 g of water were mixed, and then 290 g of the kneaded mixture obtained in [] of Example 1 was mixed using a "20 coat mixer" [Kanto Mixture Machinery Co., Ltd.]
CS-20] and aerated with a wire whipper at 3rd speed (rotation speed 260 rpm). Next, 1000 g of soft flour was added and mixed, and the resulting dough was placed in a sponge cake baking mold with a diameter of 21 cm, and baked in an oven adjusted to 170° C. for about 30 minutes to obtain a sponge cake. Example 4 The sponge cake of Example 3 was prepared in the same manner as in Example 3, except that 15 g of "Ryoto SP" was added before aeration. Example 5 The sponge cake of Example 3 was prepared in the same manner as in Example 3, except that 19.5 g of "Ryoto SP" was added before aeration. Example 6 The sponge cake of Example 3 was prepared in the same manner as in Example 3, except that 26.0 g of "Ryoto SP" was added before aeration. Example 7 The sponge cake of Example 3 was prepared in the same manner as in Example 3, except that 39 g of "Ryoto SP" was added before aeration. Example 8 The sponge cake of Example 3 was prepared in the same manner as in Example 3, except that 12 g of "Ryoto SP" was added before aeration. Comparative Example 7 In making the sponge cake of Example 3, 100 g of salad oil was used instead of the mixed mixture, the amount of water to be added was adjusted to that of Example 3, and “Ryoto
The procedure of Example 3 was repeated except that 19.5 g of "SP" was added. Comparative Example 8 In making the sponge cake of Comparative Example 7,
The procedure was the same as in Comparative Example 7 except that 26 g of "Ryoto SP" was added. In order to evaluate the air content of the oil/fat, egg, and sugar mixtures obtained in Examples 3, 5 to 7, and Comparative Examples 7 and 8, the aerated dough specific gravity of each example is shown in Table 2. Also, Example 3
The evaluation of the sponge cakes obtained in steps 8 to 8 is shown in Table 3. As shown in Table 2, when mixing and aerating eggs, sugar, and a kneaded mixture, if the mixed kneaded product of the present invention and a foaming agent for cake are used in combination, the aeration time will be shortened.
Furthermore, as shown in Table 3, when the stability of the dough after adding wheat flour was evaluated by specific gravity, it was found that the dough after adding and mixing flour was stabilized by the combined use of a foaming agent for cake. At this time, if the pure amount of emulsifier such as a foaming agent for cake is 0.28 parts per 100 parts (by weight, the same applies hereinafter) of flour, the specific gravity of the dough after adding and mixing the flour is a little high at 0.48 (g/cc), and the sponge cake The specific volume is also 4.0 (g/cc), which is a rather low volume. On the other hand, the pure amount of emulsifier used as a foaming agent for cakes is 0.7 per 100 parts of flour.
Once the temperature is exceeded, the resulting cake will have a strong emulsifier odor.
It has an unpleasant sweet taste that makes you feel uncomfortable, and the epidermis peels off easily and turns whitish brown, and the inner layer is also sticky and sticky. From the above, when mixing the mixed dough with eggs and sugar, aerating it, and then baking it, the foaming agent for cakes to be used in combination with the mixed dough of the present invention has a pure emulsifier content per 100 parts of wheat flour. It is preferable to add it in an amount of 0.34 to 0.7 parts. As shown in Comparative Examples 7 and 8 in Table 2, the added amount of the cake foaming agent in the above range does not cover the defoaming properties of the fat and oil.
Even when adding 100 parts), air inclusion is extremely insufficient. Next, the effect of adding and mixing the mixed kneaded product of the present invention to the mixed and aerated seeds of eggs and sugar will be described. Example 9 1,500 g of chicken eggs, 1,200 g of white sugar, and 116 g of water were mixed, set in a "20 coat mixer" (same as in Example 3), and aerated for 15 minutes at 3rd speed with a wire whipper. Next, 290 g of the mixed kneaded product obtained in [] of Example 1 was mixed and mixed for 30 seconds with a wire whipper at 1st speed (rotation speed: 155 rpm). Comparative Example 9 1500 g of chicken eggs, 1200 g of white sugar, and 200 g of water were mixed and aerated in the same manner as in Example 9. Next, mix 100g of salad oil and use a wire whipper on 1st speed to
Mixed for seconds. Table 4 shows the specific gravities of the aerated doughs obtained in Example 9 and Comparative Example 9 after the addition of oil and fat. As is clear from Table 4, the mixed kneaded product of the present invention hardly destroys the aerated dough of eggs and sugar, whereas oils and fats such as salad oil have antifoaming properties. destroys and greatly increases the specific gravity of the dough. Next, the effect of adding and mixing flour, sugar, eggs, (water) and the mixed kneaded product of the present invention and aerating the mixture will be described. Example 10 Chicken eggs 3Kg, white sugar 2.6Kg, starch syrup 0.4Kg, water 0.2Kg,
2 kg of soft flour, mixed kneaded product obtained in [] of Example 1
Pre-mix 0.6Kg and 40g of "Ryoto SP" and ET
Aeration was performed using an Oukes continuous mixer (Model 4MBIA). This dough was placed in a 60 cm x 40 cm baking mold and baked in an oven adjusted to 200°C for about 15 minutes to obtain a sponge roll. Example 11 In making the sponge roll of Example 10,
The same procedure as in Example 10 was carried out except that 60 g of "Ryoto sp" was used. Example 12 In preparing the sponge roll of Example 10, the same procedure as in Example 10 was carried out except that 1 kg of the mixed kneading material and 60 g of "Ryoto SP" were used. Example 13 In making the sponge roll of Example 10,
The same procedure as in Example 10 was carried out, except that 120 g of the foaming oil and fat "Excelpart" (Kanebuchi Kagaku Kogyo Co., Ltd.) was used instead of "Ryoto SP". Example 14 In making the sponge roll of Example 10,
The same procedure as in Example 10 was carried out except that "Ryoto sp" was not added. Comparative Example 10 In making the sponge roll of Comparative Example 10,
The same procedure as in Example 10 was carried out except that 140 g of "Ryoto sp" was used. Fats and oils obtained in Examples 10 to 14 and Comparative Example 10,
In order to evaluate the air permeability of the mixture of eggs, sugar, and flour, the specific gravity of the aerated dough for each example is shown in Table 5. Table 5 also shows the evaluation of the sponge rolls obtained in each example. As shown in Table 5, by using the mixed kneaded product of the present invention, even in a continuous mixer, wheat flour,
It is possible to aerate sugar, eggs, and fats and oils at the same time, and to obtain a sponge cake that has a yellow color similar to that of a dropped butter cake, has a good egg flavor, is moist, and has a large texture. Furthermore, as shown in Table 5, even when the oil and fat content is increased from 20 parts (by weight of flour, the same applies hereinafter) to 34 parts, there is no cracking when rolled. If the mixed kneaded product of the present invention is used as an oil source, it is not necessary to use an emulsifier such as a foaming agent for cake when mixing and aerating flour, sugar, eggs, and oil. It seems preferable to use some emulsifier in order to improve the dents. The amount of emulsifier used as a foaming agent for cakes is as shown in the comparative example. If the pure amount of emulsifier is 1.6 parts per 100 parts of wheat flour (parts by weight, the same applies hereinafter), the resulting cake will be sticky and have a poor texture and smell of the emulsifier. I feel it. The preferred amount of foaming agent used for cakes is 0.34 to 1.2 parts in terms of pure emulsifier.Within this range, the cake has a yellow color similar to that of dropped butter, has a good egg flavor, and is moist and elastic. Flour,
It can also be obtained by mixing and aerating sugar, eggs, fats and oils, and then baking. Although the effects of the present invention have been explained above by way of example, the effects of the present invention do not change in any way even if the oil and fat content of the mixed kneaded product of the present invention changes. Furthermore, this does not preclude the use of cream tartar, which is commonly used in the production of sponge cakes. The effects of the present invention have been explained using a sponge cake as a representative example, but the effects of the present invention have been explained using a sponge cake as a representative example.
It goes without saying that similar effects can be obtained with biscuit type sponge cakes such as Fuga. As mentioned above, the present invention makes use of the original flavor of sponge cakes and greatly improves the production of sponge cakes that have a moist texture, and is outstanding from the conventional state of the art. be.

【table】

【table】

【table】

【table】

【table】

Claims (1)

[Claims] 1. A method for producing sponge cakes using eggs, sugar, flour, and fats and oils as ingredients, wherein the fats and oils include 30 to 80% by weight of fats, 15 to 70% by weight of water, and 1 to 10% by weight of cyclodextrin. 1. A method for producing sponge cakes, characterized by using a mixture whose main ingredient is %. 2. The manufacturing method according to claim 1, wherein a kneaded mixture with eggs, sugar, etc. is mixed, aerated to obtain seeds, and then flour is mixed and baked. 3. The manufacturing method according to claim 1, wherein the mixed dough and wheat flour are mixed with the seeds mixed with eggs, sugar, etc. and aerated, and then baked. 4. The manufacturing method according to claim 1, wherein a kneaded mixture with eggs, sugar, wheat flour, etc. is mixed, aerated, and baked. 5 The amount of fat added to 100 parts by weight of flour is 5
Claims 1, 2, 3, or 4, in which the blended product is mixed in an amount of ~100 parts by weight.
Manufacturing method described in section. 6 The pure amount of emulsifier per 100 parts by weight of wheat flour
The manufacturing method according to claim 2 or 3, wherein the foaming agent for cake or the foaming fat or oil is used in an amount corresponding to 0.34 to 0.7 parts by weight. 7 The pure amount of emulsifier per 100 parts by weight of wheat flour
The manufacturing method according to claim 4, wherein the amount of cake foaming agent or foaming oil or fat corresponding to 0.34 to 1.2 parts by weight is used. 8. The manufacturing method according to claim 1, wherein 1 to 2 parts by weight of potassium hydrogen tartrate is used per 100 parts by weight of eggs.