JP5097735B2 - cake - Google Patents

Description

The present invention relates to a cake that exhibits a soft texture even when heated and solidified.

A cake is generally a confectionery made by baking, steaming, or the like of a dough made by mixing flour, eggs, milk, sugar and the like. There are various textures depending on the blending and manufacturing method, but recently, soft textures with a good mouthfeel are preferred.

A technical problem with cakes that are solidified by heat treatment such as baking is that soft texture is lost due to evaporation of water and heat solidification by heat treatment. As a method of obtaining a cake with a soft texture even after heat coagulation, the texture of the texture due to heat coagulation is reduced by increasing the moisture and lipid content in the dough and lowering the protein and starch content. It is known that doughs with high moisture and lipid content and doughs with low protein and starch content tend to cause a concentration gradient when left standing, so make a cake with a stable and soft texture. It is difficult to make. Patent Document 1 contains glycerin monofatty acid esters and glycerin organic acid fatty acid esters, and the mass fraction of the diglycerin fatty acid ester compounding amount relative to the total polyglyceric acid ester compounding amount is 0.15 to 0.50. Although the method using the emulsified fat composition for cakes which mix | blended the emulsifier for foodstuffs which is is described, it was not yet satisfactory texture.

JP 2006-75137 A

An object of the present invention is to provide a cake that exhibits a soft texture even when heated and solidified.

The present inventor conducted intensive research to achieve the above object, and in a cake to be heated and coagulated, blended with one or more selected from the group consisting of lactic acid fermented egg white and cream, butter, emulsified fats and oils If it does so, it discovered that the cake of soft texture was unexpectedly obtained, and came to complete this invention.

That is, the present invention
(1) In a cake made by blending flour and whole eggs and coagulating by heating,
Lactic acid fermented egg white is 0.4 to 4.6% in protein equivalent amount, and one or more selected from the group consisting of cream, butter, emulsified oil and fat,
Cake in which the lactic acid fermented egg white is subjected to a heat treatment and a homogenization treatment at 60 to 110 ° C. for 5 to 120 minutes ,
(2) For 1 part of protein equivalent of lactic acid fermented egg white, one or two or more selected from the group consisting of cream, butter, emulsified oil and fat is blended in a lipid equivalent of 0.1 to 50 parts in total (1) cake,
(3) The cake according to (1) or (2), wherein the cake is a cheesecake-like food,
It is.

According to the present invention, it is possible to provide a cake that exhibits a soft texture even when heated and solidified. If the cake of this invention is manufactured, the demand of the people who could not be satisfied with the conventional cake can be produced, and the supply amount of the cake which was restricted due to the difficulty of manufacture can be expanded.

The present invention is described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

This invention is invention which concerns on the cake manufactured by heat-coagulating which mix | blends the 1 type (s) or 2 or more types chosen from the group which consists of lactic acid fermented egg white and cream, butter, emulsified fats and oils.

The cake of the present invention is not particularly limited as long as it is made by heating and solidifying. For example, sponge cake, chiffon cake, butter cake, gateau chocolate, cheese cake, hot cake, castella, donut, steamed cake, Mahler Kao and the like can be mentioned.

The heating method for solidifying the cake of the present invention is not particularly limited, for example, baking cooking or steaming cooking using a frying pan or oven, steaming cooking using a steamer, oil cooking using a fryer, microwave cooking using a microwave oven, etc. Can be mentioned.

The lactic acid fermented egg white used in the cake of the present invention is obtained by adding lactic acid bacteria to a liquid egg white and fermenting it. Such lactic acid fermentation generally uses lactic acid bacteria-assimilating saccharide as a nutrient source and adds a fermentation promoting substance such as yeast extract as necessary, and preferably 10 ³ to 10 ⁸ , more preferably 1 mL of lactic acid bacteria. 10 ⁵ to 10 ⁷ have been fermented and the present invention may be obtained using the same method.

The form of lactic acid fermented egg white used for the cake of the present invention can have various forms (for example, liquid, powder, microcolloid, cream, paste, jelly). That is, it can be processed into an appropriate form and used according to the properties of the food to be blended.

Examples of the egg white used for the lactic acid fermented egg white are those obtained by splitting egg yolks from birds such as chickens and industrially obtained, sterilized, frozen, concentrated or diluted And those obtained by removing specific components (such as lysozyme and avidin) and those obtained by rehydrating a dried product. Moreover, you may use what mixed some yolks to the extent which does not affect an effect (0.01-0.3% with respect to an egg white liquid).

Examples of the lactic acid bacteria used in the above lactic acid fermented egg white are generally used in the production of yogurt and cheese. , Leuconostoc genus (Leuconostoccremoris, etc.), Enterococcus faecalis, Bifidobacterium (Bifidobacterium Bbifidum, etc.) and the like.

Examples of lactic acid bacteria assimilating saccharides used in the above lactic acid fermented egg white include monosaccharides (glucose, galactose, fructose, mannose, N-acetylglucosamine, etc.), disaccharides (lactose, maltose, sucrose, cellobiose, trehalose, etc.), oligos, etc. Examples thereof include saccharides (particularly those having 3 to 5 monosaccharides bonded thereto), glucose fructose liquid sugar, and the like, and one or more kinds can be added to liquid egg white.

The fermentation-promoting substance used for the lactic acid-fermented egg white is not particularly limited as long as it promotes fermentation within a range that does not impair the effects of the present invention. For example, protein degradation products such as amino acids and peptides, yeast extracts, vitamins, minerals and the like can be mentioned.

The typical manufacturing method of the said lactic acid fermented egg white is shown below. Add egg white protein 2-8%, lactic acid bacteria assimilating sugar 1-15%, and fermentation-promoting substance 0.5-10% to water and adjust pH to 5-7.5 using acid materials such as lactic acid and hydrochloric acid. Prepare a feed solution. In addition, as an acid material, it is preferable to use lactic acid from the surface of flavor. After heating the resulting 5-120 minutes charge liquid at 60 to 110 ° C., it is added so that the lactic acid bacteria starter to ¹⁰ 5 to 10 ⁷ per 1 mL. Fermented at 25-50 ° C. for 8-48 hours to obtain lactic acid fermented egg white. If necessary, the lactic acid fermented egg white may be sterilized by heating and homogenized under high pressure, or may be powdered by drying such as freeze drying or spray drying.

Although the compounding quantity of the lactic acid fermentation egg white used for the cake of this invention is not specifically limited, 0.1-15% is preferable at protein conversion amount with respect to the whole, and 0.3-8% is more preferable. If the blended amount of lactic acid fermented egg white is outside the above range, a soft texture may not be exhibited.

The cream used in the cake of the present invention is obtained by removing a part of components other than milk fat from raw milk, milk, special milk or fermented milk to make the milk fat 18-80%. The cream used for the cake of the present invention may be one or two or more types of treatments such as homogenization, sterilization, aging, and fermentation. Moreover, even if it uses together the cream which has not performed the said process, and the cream which performed the said process, you may use together 1 type, or 2 or more types of creams which performed the said different process.

The butter used in the cake of the present invention is a product obtained by stirring and kneading fat granules obtained from raw milk, milk, special milk or fermented milk. The butter used for the cake of the present invention may be one obtained by performing one or more treatments such as sterilization, aging, washing with water, salting and fermentation. Moreover, even if the butter which has not performed the said process and the butter which performed the said process may be used together, the butter which performed the said different process may be used together 1 type, or 2 or more types.

The emulsified oil and fat used in the cake of the present invention is not particularly limited as long as lipids and water are emulsified, but those having a lipid content of 18 to 90% are preferable. For example, an oil phase raw material in which an emulsifier such as lecithin is dissolved is added to a water phase raw material in which fresh water and an emulsifier such as sucrose fatty acid ester are uniformly mixed, and then coarsely emulsified, and then excellent in shearing force such as a high-pressure homogenizer. Oil-in-water emulsified fats and oils treated with a homogenizer, etc., and water-in-oil emulsified fats and oils emulsified and homogenized by adding a water phase raw material in which a thickener such as gum arabic is dissolved in an oil phase raw material such as shortening Is mentioned. The emulsified fats and oils used in the cake of the present invention may be one obtained by performing one or more treatments such as homogenization, sterilization, aging and fermentation. Moreover, even if it uses together the emulsified fat and oil which performed the said process and the emulsified fat and oil which performed the said process, you may use together the emulsified fat and oil which performed the said different process 1 type, or 2 or more types. If the lipid is outside the above range, the cake may not exhibit a soft texture.

The total amount of one or two or more selected from the group consisting of cream, butter and emulsified oil / fat used in the cake of the present invention is not particularly limited, but in terms of lipid equivalent to 1 part protein equivalent of lactic acid fermented egg white. An amount of 0.1 to 50 parts in total is preferable, and 1 to 15 parts is more preferable. Although it does not specifically limit with respect to the whole cake, The quantity used as the total amount of 0.1-50% in lipid conversion amount is preferable, and 1-25% is more preferable. If the total amount of one or more selected from the group consisting of cream, butter, and emulsified oil and fat is outside the above range, a soft texture may not be exhibited.

The cheesecake-like food that is one embodiment of the cake of the present invention is a kind or two selected from the group consisting of the above-mentioned lactic acid fermented egg white and cream, butter, emulsified oil and fat, with a part or all of the cheese blended in the cheesecake. It is a food that has a cheesecake-like appearance and flavor that is replaced with seeds or more and is heated and solidified. The present invention is preferable because a very soft texture can be obtained when the cake is a cheesecake-like food.

In addition to the above-described lactic acid fermented egg white, cream, butter, and emulsified oil and fat, raw materials generally used for the cake can be used in the cake of the present invention as long as the effects of the present invention are not impaired. Examples of such raw materials include sucrose, glucose, galactose, fructose, mannose, lactose, maltose, trehalose, honey, starch syrup, reduced starch syrup, sugar-bound starch syrup, oligosaccharide, reducing oligosaccharide, isomerized sugar, invert sugar, Sugar alcohol, dextrin produced by hydrolyzing starch, cyclodextrin, reduced dextrin, sugars such as inulin, flour such as wheat flour and rice flour, raw starch such as corn starch, potato starch and tapioca starch, physical and / or enzymatic And / or chemically treated starch, whole eggs of poultry, egg yolk, egg white, sterilized eggs, frozen eggs, concentrated eggs, dried eggs, etc., oils such as soybean oil, sesame oil, almonds, nut paste, Nuts such as nut powder, fruits, fruit juice, pulp paste, fruits such as dried fruits, vegetables, vegetable juice, vegetable paste Vegetables such as dried vegetables, milk raw materials such as milk, concentrated milk, milk powder, milk protein, fermented milk, cheese, soy milk, soy polysaccharides, soy protein etc., protein raw materials such as gelatin, xanthan gum, native gellan gum, Guar gum, tamarind gum, pectin, carrageenan, agar, konjac mannan, thickening polysaccharides such as sodium carboxymethylcellulose, fragrances such as vanilla flavor, fruit flavor, coloring agents such as gardenia pigment, sucrose fatty acid ester, glycerin fatty acid ester, etc. Emulsifiers, pH adjusters such as potassium hydrogen tartrate, acidulants such as citric acid and lactic acid, baking powder, baking soda and other salting agents, sodium chloride and other salts, dietary fiber, alcoholic beverages, coffee, tea, matcha tea, cocoa, chocolate, Caramel etc. are mentioned.

Hereinafter, the present invention will be specifically described based on Examples and Comparative Examples. The present invention is not limited to these.

[Production Example 1]
The lactic acid fermented egg white for an Example was manufactured. Specifically, an egg white aqueous solution composed of 50% liquid egg white, 4% granulated sugar, 0.05% yeast extract, 0.15% 50% lactic acid and 45.8% fresh water was stirred and prepared. The obtained egg white aqueous solution was heated at 70 to 90 ° C. for 5 minutes, and then 0.02% lactic acid bacteria starter (Lactococcus lactis subsp. Lactis, Leuconostoc mesenteroides subsp. After fermentation for 24 hours, the mixture was sterilized by heating at 70 to 90 ° C. for 10 minutes, and then treated at a pressure of 10 MPa using a high-pressure homogenizer to produce liquid lactic acid fermented egg white 1 (protein content 7%). Subsequently, after processing for 5 minutes with a centrifugal force of 5250 G using a centrifuge, the supernatant was removed, and paste-like lactic acid fermented egg white 2 (protein content 14%) was produced. Moreover, the lactic acid fermented egg white 1 was spray-dried under the conditions of an air blowing temperature of 160 ° C. and an exhaust air temperature of 65 ° C. to produce powdered lactic acid fermented egg white 3 (protein content 63%).

[Example 1]
A baked cheesecake-like food was produced using the lactic acid fermented egg white 2 and fresh cream produced in Production Example 1. Specifically, 33% lactic acid fermented egg white 2, 33% fresh cream (lipid content 45%), 15% whole egg, 15% sugar, 4% weak flour are placed in a bowl and mixed with stirring in a whisk. I got a good dough. Pour 500 g of dough into No. 6 round shape and bake it in an oven at 180 ° C. for 45 minutes to cake (the amount of protein in cream of lactic acid fermented egg white: 4.6%, the amount of cream lipid to 1 part of protein in lactic acid fermented egg white: 3. 2 parts). When the prepared cake was tasted, it showed a very soft texture.

[Example 2]
A steamed cheesecake-like food was produced using the lactic acid fermented egg white 3 and fresh cream produced in Production Example 1. Specifically, lactic acid fermented egg white 3 12%, vegetable synthetic cream (lipid content 39%) 19%, whole egg 24%, sugar 24%, corn starch 10%, soft flour 10%, baking powder 1% in a bowl And stirred and mixed with a whisk to obtain a uniform dough. Pour 50 g of dough into a mold with a diameter of 5 cm, steam for 25 minutes in a medium-heater steamer, cake (protein content of lactic acid fermented egg white: 7.6%, amount of cream lipid to 1 part of protein content of lactic acid fermented egg white: 1.0 Part). When the prepared cake was tasted, it showed a very soft texture.

[Example 3]
A hot cake was made using the lactic acid fermented egg white 2 and fresh cream produced in Production Example 1. Specifically, lactic acid fermented egg white 2 is 22%, fresh cream (lipid content 45%) 7%, whole egg 22%, sugar 13%, soft flour 34.5%, baking powder 1%, salt 0.5% Was stirred and mixed with a whisk to obtain a uniform dough. 50 g of the dough was baked on a hot plate at 160 ° C. for 5 minutes to produce a cake (protein amount of lactate fermented egg white: 3.1%, lipid amount of cream relative to 1 part of protein amount of lactate fermented egg white: 1.0 part). . When the prepared cake was tasted, it had a soft texture.

[Comparative Example 1]
In Example 1, except that the lactic acid fermented egg white 2 was replaced with cream cheese (protein content 9%), the cake (cream cheese protein mass: 3.0%, cream cheese protein mass 1 according to Example 1) Lipid amount of cream with respect to part: 5.0 parts). When the prepared cake was sampled, it had a tight texture and did not exhibit a soft texture.

[Comparative Example 2]
In Example 1, except that 33 parts of fresh cream were replaced with 15 parts of rapeseed oil (lipid content 100%) and 18 parts of fresh water, the cake (protein content of lactic acid fermented egg white: 4.6%, The amount of rapeseed oil lipid to 3.2 parts of protein mass of lactic acid fermented egg white was 3.2 parts. When the prepared cake was tasted, it had a rough texture and did not exhibit a soft texture.

[Test Example 1]
In order to examine the influence of the blending amount of lactic acid fermented egg white on the texture of the cake, Examples 4 to 4 were carried out in accordance with Example 1, except that 33 parts of lactic acid fermented egg white 2 was replaced with the blending shown in Table 1. The cake of Example 6 was made. The prepared cake was sampled and evaluated according to the following evaluation criteria.

＜評価基準＞
○：非常にソフトな食感を呈する場合。
△：ややソフトな食感を呈する場合。
×：ソフトな食感を呈しない場合。

<Evaluation criteria>
○: When presenting a very soft texture.
Δ: A slightly soft texture is exhibited.
X: When a soft texture is not exhibited.

From Table 1, in the cake of the present invention, a lactic acid fermented egg white and a cream, butter, one or more selected from the group consisting of emulsified oils and fats are blended to give a soft texture, and the lactic acid fermented egg white is converted into protein. It can be understood that a softer texture is exhibited by blending in the range of 0.1 to 15% (Examples 1, 4, 5, and 6). In particular, blending in the range of 0.3 to 8% was preferable because it exhibited a very soft texture (Examples 1 and 5).

[Test Example 2]
In order to investigate the effect of one or two or more total blending amounts selected from the group consisting of cream, butter, emulsified oil and fat on lactic acid fermented egg white on the texture of cake, 33 parts each of lactic acid fermented egg white 2 and fresh cream are displayed. The cakes of Examples 7 to 9 were produced in the same manner as in Example 1 except that the composition shown in 2 was replaced. The produced cake was sampled and evaluated according to the evaluation criteria of Test Example 1.

From Table 2, the cake of the present invention has a soft texture by blending lactic acid fermented egg white and one or more selected from the group consisting of cream, butter, emulsified oil and fat, and the lactic acid fermented egg white is protein equivalent With 1 part, 1 type or 2 or more types selected from the group consisting of cream, butter and emulsified oils and fats are blended in a range of 0.1 to 50 parts in total in terms of lipids, thereby presenting a softer texture. (Examples 1, 7, 8, 9). In particular, blending in the range of 1 to 15 parts was preferable because it exhibited a very soft texture (Examples 1 and 8).

Claims (3)

In a cake made by blending flour and whole eggs and coagulating by heating,
Lactic acid fermented egg white is 0.4 to 4.6% in protein equivalent amount, and one or more selected from the group consisting of cream, butter, emulsified oil and fat,
A cake, wherein the lactic acid fermented egg white is subjected to a heat treatment and a homogenization treatment at 60 to 110 ° C for 5 to 120 minutes . The cake of Claim 1 which mix | blends 0.1-50 parts in total with the lipid conversion amount of the 1 type (s) or 2 or more types chosen from the group which consists of cream, butter, emulsified fats and oils with respect to 1 part of protein conversion amount of lactic acid fermentation egg white. The cake according to claim 1 or 2, wherein the cake is a cheesecake-like food.