JPH09201160A - O/w type emulsifying oil and fat composition for cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an O/W type emulsifying oil and fat composition for a cake, capable of providing a cake excellent in melt in the mouth and moist texture, without breaking foams of a cake dough, having an average emulsion particle diameter in a fixed range, containing fixed amounts of edible oils and fats, a sucrose fatty acid ester, etc. SOLUTION: This O/W type emulsifying oil and fat composition for a cake comprises (A) edible oils and fats such as a colza oil, (B) water, (C) 0.2-1.0wt.% of a sucrose fatty acid ester and (D) 0.2-1.0wt.% of a polyglycerin fatty acid ester having HLB >=9 as essential components and has 3-15μm average emulsion particle diameter. The sucrose fatty acid ester is preferably lipophilic and/or hydrophilic. Preferably, the O/W type emulsifying oil and fat composition for a cake is used by blending its 100 pts.wt. with 50-150 pts.wt. of wheat flour.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cake O / for which a cake dough can be made to contain oil and fat without defoaming, and a moist cake having a good melting in the mouth can be obtained.
The present invention relates to a W type emulsified oil and fat composition.

[0002]

2. Description of the Related Art Conventionally, when preparing a cake dough containing fats and oils, liquid or fluid fats and oils are finally added to the dough prepared by the separate method, the co-standing method or the like. However, this method cannot avoid the disappearance of air bubbles in the cake dough due to the defoaming effect of fats and oils, and requires considerable skill to minimize this.

Although an all-in-mix method using a foaming fat or the like has been devised as a method for improving these problems, it is functionally insufficient when a cake dough containing a large amount of fat is obtained. . That is, the bubbles of the cake dough cannot be stably maintained, and a cake having a good texture cannot be obtained.
Further, since the foaming fat and oil requires a large amount of emulsifier, the cake produced using this is not preferable in terms of flavor.

Emulsified fats and oils obtained by emulsifying fats and oils into an O / W (oil-in-water) type have been proposed as a method for improving these (Japanese Patent Laid-Open No. 64-16554 and Japanese Patent Laid-Open No. 1-307442). Nothing has been obtained that satisfies the stability of the dough and the good effect of adding fats and oils to the mouth.

[0005]

[Problems to be Solved by the Invention] When obtaining a cake dough containing fats and oils, how to make bubbles in the cake dough not to be broken when adding the fats and oils and to make the cake after baking moist so that it melts well in the mouth? Is the point. Therefore, an object of the present invention is to provide an O / W-type emulsified oil / fat composition capable of blending fats and oils without breaking the cake dough and, after baking the dough, has a function of the fats and oils to give a moist cake having a good melt in the mouth. I am trying.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies in view of the above circumstances, and as a result, have found that an O / W emulsion oil / fat composition containing a specific proportion of sucrose fatty acid ester and polyglycerin fatty acid ester. It was found that the above problem can be solved by blending a cake dough with an average emulsion particle size in a specific range.
The present invention has been completed.

According to the present invention, in addition to edible oil and water, 0.2 to 1.0% by weight of sucrose fatty acid ester and 0.2 to 1.0% by weight of polyglycerin fatty acid ester having HLB of 9 or more are essential components. As an O / W type emulsified oil / fat composition having an average emulsified particle size of 3 to 15 μm.
Is an O / W type emulsified fat composition for cake.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The O / W type emulsified oil / fat composition for a cake of the present invention (hereinafter, sometimes simply referred to as an emulsified composition) contains sucrose fatty acid ester and polyglycerin fatty acid ester in addition to edible oil / fat and water. It is contained as an essential component.

The sucrose fatty acid ester used in the emulsion composition of the present invention is not limited in its constituent fatty acids, but higher fatty acids such as stearic acid, palmitic acid and oleic acid and mixed fatty acids thereof are preferable. The degree of esterification is not particularly limited, and low HLB and high lipophilicity and HL
Those having high B and high hydrophilicity can be used alone or in combination of two or more kinds. Moreover, the addition amount is 0.2 to 1.0% by weight with respect to the entire emulsion composition of the present invention.

It is important to use a polyglycerin fatty acid ester having an HLB of 9 or more. The degree of polymerization of glycerin is preferably 4 or more. The constituent fatty acids are not particularly limited, but higher fatty acids such as stearic acid, palmitic acid and oleic acid, and mixed fatty acids thereof are preferable. Further, the addition amount is 0.2 to the whole emulsion composition of the present invention.
1.0% by weight.

The O / W type emulsified oil / fat composition for a cake of the present invention can exhibit the desired function of the present invention only by using the sucrose fatty acid ester and the polyglycerin fatty acid ester in the specified amounts. That is, during preparation of the cake dough, the bubbles of the dough are retained without destabilization, and the function of the added fat is exhibited after the baking of the dough,
A moist cake is obtained. If either or both of the sucrose fatty acid ester and the polyglycerin fatty acid ester are less than 0.2% by weight, it is difficult to obtain a stable O / W type emulsified oil / fat composition, and the foam of the cake dough cannot be kept stable. Further, if it exceeds 1.0% by weight, the flavor of the emulsifier in the produced cake becomes strong, which is not preferable.

In addition to the above-mentioned sucrose fatty acid ester and polyglycerin fatty acid ester, the O / W type emulsified oil / fat composition for cake of the present invention may optionally contain other emulsifiers (lecithin, fatty acid monoglyceride, organic acid monoglyceride, sorbitan). Fatty acid esters, propylene glycol fatty acid esters, etc.) and sugars (sorbitol, maltitol, sucrose, etc.), thickeners (xanthan gum, carrageenan, guar gum, locust bean gum, etc.), flavoring agents (dairy products, egg products, amino acids, etc.) ) Etc. may be added appropriately.

The O / W type emulsified oil / fat composition for a cake of the present invention has an average emulsified particle size of 3 to 15 μm, preferably 5
It exerts its function most in the range of 10 μm. That is, the cake after baking becomes moist and melts in the mouth without losing the bubbles of the cake dough. If the average emulsified particle size is less than 3 μm, the foam of the cake dough can be kept stable, but the stability of the O / W type emulsified oil / fat composition itself is too good, and the effect of adding the oil / fat on the cake after baking appears. do not do. In other words, a cake that is soft and melts in the mouth cannot be obtained. On the contrary, when the average emulsified particle diameter exceeds 15 μm, the stability of the O / W type emulsified oil / fat composition is deteriorated and the foam of the dough cannot be kept stable when mixed with the cake dough, so that the cake after baking is It is not desirable because it has a heavy texture and uneven texture.

In order to prepare the O / W type emulsified oil / fat composition of the present invention, first, as an oil phase, edible oil / fat, for example, rapeseed oil, soybean oil,
1 of animal and vegetable fats and oils such as cottonseed oil, corn oil, sunflower oil, safflower oil, palm oil, peanut oil, olive oil, beef tallow, lard, fish oil, etc. and processed fats and oils such as fractionated oils, hydrogenated oils, transesterified oils and fats Use two or more species,
A lipophilic emulsifier such as an oil-soluble one of sucrose fatty acid ester or lecithin is dissolved or dispersed in the oil or fat. Next, as a water phase, a hydrophilic emulsifier such as a water-soluble polyglycerin fatty acid ester or sucrose fatty acid ester is dissolved or dispersed in water. The above oil phase is gradually added to this aqueous phase and mixed using a propeller or the like, and then homogenized using a homogenizer such as a homogenizer or a homomixer to obtain the O / W type emulsified oil / fat composition of the present invention. The average emulsified particle size is adjusted, for example, by adjusting the homogenizing pressure of the homogenizer or the rotation speed of the homomixer, and finally adjusting it within the range of 3 to 15 μm.

The O / W type emulsified oil / fat composition for a cake thus obtained has a content of 20 to 100 parts by weight of wheat flour.
200 parts by weight, preferably 50 to 150 parts by weight are mixed and used. This functions as a stable emulsion during cake dough preparation and does not destabilize the air bubbles of the dough.
However, in the latter stage of baking of the dough, that is, when gelatinization of wheat flour in the dough, gluten, and air bubbles are fixed by coagulation of egg components, the emulsified composition of the present invention destroys the emulsified state and becomes the original oil and fat. Function, which makes the cake moist and melts in the mouth.

[0016]

The present invention will be described in more detail in the following examples. In the examples and comparative examples, parts are by weight.

Based on the formulations shown in Tables 1 and 2, O /
A W type emulsified fat composition was prepared. That is, an oil phase component in which a lipophilic emulsifier was uniformly dissolved or dispersed in edible oil and fat, and a water phase component in which a hydrophilic emulsifier and 70% reduced starch syrup were uniformly dissolved in water were heated to 70 ° C. next,
After gradually adding the oil phase component to the water phase component, the mixture was homogenized at a predetermined rotation speed using a homomixer (HV-M type manufactured by Tokushu Kika Kogyo Co., Ltd.) and then cooled to room temperature. Next, a cake was baked using this emulsified composition to evaluate the performance. That is, 50 parts egg yolk, 50 parts milk, 150 parts emulsified composition,
A mixture of 100 parts of flour and 50 parts of sugar in a mixer was added to 200 parts of egg white and 100 parts of sugar and added to a foamed meringue (specific gravity 0.18) to prepare a cake dough. The final specific gravity of the dough was measured at this point. Next, put 55 g of cake dough into a mold and hold at 170 ° C for 2
It was baked for 5 minutes. Evaluate the flavor texture of each obtained cake,
The results are summarized in Tables 3 and 4.

[0018]

[Table 1] Note 1) Mitsubishi Chemical Foods Co., Ltd., Lyoto sugar ester S-170: H LB1. 2) Mitsubishi Chemical Foods Co., Ltd., Lyoto Sugar Ester P-1570: HLB15. 3) The following was used. Examples 1 to 4 are SY Glister MS-500: HLB12 manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. Example 5 is SY Glister MSW-750: HLB15 manufactured by the same company.

[0019]

[Table 2] Note 1) Same as Note 1 in Table 1. 2) SY Glister DAS-7 manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
50: HLB3. 3) Same as Note 2 in Table 1. 4) The following was used. Comparative Examples 1 and 3 are the same as Example 5. Comparative Examples 4, 6 and 7 are the same as Example 1.

[0020]

[Table 3]

[0021]

[Table 4]

As shown in Tables 3 and 4, an O / W type emulsified oil / fat composition prepared by adjusting the average emulsion particle size to 3 to 15 μm using sucrose fatty acid ester and polyglycerin fatty acid ester having HLB of 9 or more is good. It has been revealed that it has various cake preparation functions. On the other hand, it can be seen that the sucrose fatty acid ester alone, the polyglycerin fatty acid ester alone, or the polyglycerin fatty acid ester having an HLB of less than 9 has insufficient functionality. Further, the desired effects of the present invention cannot be obtained even with an emulsion composition having an average emulsion particle size of less than 3 μm or more than 15 μm.

[0023]

EFFECT OF THE INVENTION By using the O / W type emulsified oil / fat composition for a cake of the present invention, it becomes possible to easily produce a moist cake having a uniform texture and having a good meltability in the mouth.

Claims (2)

[Claims] 1. In addition to edible oil and water, 0.2 to 1.0% by weight of sucrose fatty acid ester and 0.2 to 1.0% by weight of polyglycerin fatty acid ester having HLB of 9 or more are contained as essential components. And the average emulsion particle size is 3 to
An O / W type emulsified oil / fat composition for a cake having a thickness of 15 μm. 2. The O / according to claim 1, wherein the sucrose fatty acid ester is a lipophilic one and / or a hydrophilic one.
W type emulsified oil and fat composition.