Method for making cake

Abstract

To provide a method for making cake, improving quality such as food texture and volume of cake made by the sugar-batter method, and an oil and fat composition used for the same.SOLUTION: A method for making cake by the sugar-batter method includes mixing solid fat and sugar together with an oil and fat composition containing 1-30 mass% of glycerol succinic acid fatty ester and 60 mass% or more of oil and fat.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing a cake. [Background technology]

[0002] Conventionally, in the manufacture of cakes such as sponge cakes, methods utilizing the foaming power of eggs used as ingredients include a co-beating method in which whole eggs are whipped and then mixed with wheat flour, and a separate whipping method in which egg yolks and egg whites are whipped separately and then mixed with wheat flour. In addition, for industrial mass production, an all-in-mix method in which all cake ingredients are mixed and then whipped is used as a method utilizing a foaming agent such as a food emulsifier. On the other hand, butter cakes such as pound cakes and paumkuchen, which contain a large amount of solid fat such as butter and margarine, have a problem that the bubbles in the cake batter generated by the foaming power of the foaming agent and eggs are unstable due to the defoaming action of the solid fat, and the volume is likely to decrease. Therefore, a method of producing cakes called the sugar batter method is generally used. The sugar batter method is a method of producing cakes that utilizes the fact that solid fat and sugars are foamed when mixed together. First, the solid fat and sugars are whipped, and then whole eggs are mixed and stirred, and finally wheat flour is added to produce a cake batter. However, since wheat flour is added last in the sugar batter method, it is difficult to mix the cake batter uniformly, and the baked cake tends to have a powdery and rough texture. In addition, the volume of cakes produced by the sugar batter method is still not satisfactory.

[0003] As a technique related to a method for producing cakes using the sugar batter method, for example, a method for producing baked goods, which is characterized by including exomaltotetrahydrolase, xylanase, and phospholipase in a baked goods dough containing 50 to 200 parts by mass of sugars per 100 parts by mass of starchy raw material, has been disclosed in which the texture of the pound cake produced by the sugar batter method has been improved (Prior Document 1). Also, a method for producing baked goods, which is characterized by adding an oil-in-water emulsion for kneading baked goods, which contains 3 to 15% by weight of milk-derived protein and 0.1 to 3% by weight of fermented cellulose complex, has been disclosed in which the texture of the pound cake produced by the sugar batter method has been improved (Prior Document 2).

[0004] However, these techniques are not necessarily sufficient in improving the texture and volume of cakes, which are issues with the sugar batter method, and there is a demand for more practical and effective techniques for producing cakes. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2020-22372 A [Patent Document 2] JP 2019-170288 A Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a method for producing a cake which improves the quality, such as the texture and volume, of a cake produced by the sugar batter method, and an oil and fat composition for use therein. [Means for solving the problem]

[0007] As a result of intensive research into the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by mixing a glycerin succinic acid fatty acid ester and an oil and fat composition containing a predetermined amount of oil and fat when mixing a solid fat and a sugar in the sugar batter method, and have developed the present invention based on this finding.

[0008] That is, the present invention includes the following configuration. (1) In a method for producing a cake using the sugar batter method, A method for producing a cake, comprising mixing a solid fat and a sugar together with an oil and fat composition containing 1 to 30 mass % of a glycerin succinic acid fatty acid ester and 60 mass % or more of an oil and fat. (2) The method for producing a cake according to (1), further comprising containing lecithin in the oil and fat composition. (3) An oil and fat composition used in a cake manufacturing method using a sugar batter method, the oil and fat composition containing 1 to 30 mass % of a glycerin succinic acid fatty acid ester and 60 mass % or more of an oil and fat. (4) The oil composition according to (3), further comprising lecithin. Effect of the Invention

[0009] The method for producing a cake of the present invention and the fat and oil composition used therein can improve the quality of cakes produced by the sugar batter method. Specifically, it can improve the texture of cakes, such as powdery texture and roughness, which are problems with the sugar batter method. It can also improve the volume of cakes, which is a problem with the sugar batter method. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The solid fat used in the method for producing a cake of the present invention refers to a fat that exhibits a relatively soft property of a paste or semi-solid at room temperature (15 to 25°C) or lower, or a fat that exhibits a relatively hard property of a solid, or an oil and fat composition that exhibits these properties, and examples thereof include lard, beef tallow, milk fat, butter, coconut oil, margarine, cocoa butter, processed oil and fat, etc. Examples of processed oil and fat include vegetable oil and fat or animal oil and fat that have been subjected to fractionation, hydrogenation, ester exchange, etc., and specific examples thereof include hardened oil and fat such as palm hardened oil and fat, coconut hardened oil and fat, soybean hardened oil and fat, rapeseed hardened oil and fat, and fractionated oil and fat such as palm fractionated oil and fat, coconut fractionated oil and fat, soybean fractionated oil and fat, rapeseed fractionated oil and fat, etc. Only one type of solid fat may be used, or any two or more types may be used in combination.

[0011] The SFC (solid fat content) at 20°C of the solid fat used in the method for producing a cake of the present invention is usually 5% or more, preferably 5 to 50%, more preferably 10 to 40%, even more preferably 10 to 30%, and particularly preferably 10 to 20%. The SFC of solid fats at 20°C can be measured according to the Standard Methods for Analysis of Fats, Oils and Related Compounds (Japan Oil Chemists' Society).

[0012] Examples of sugars used in the method for producing a cake of the present invention include monosaccharides such as glucose, fructose, xylose, galactose, and arabinose, disaccharides such as sucrose, lactose, maltose, and trehalose, and oligosaccharides such as maltotetraose, maltopentaose, and maltohexaose. In addition, granulated sugar, white sugar, glucose-fructose liquid sugar, fructose-glucose liquid sugar, and the like, which are mainly composed of sugars, are also included in the sugars. The form of the sugars is not particularly limited, and may be in the form of powder, liquid, paste, or the like. Only one type of sugar may be used, or any two or more types may be used in combination.

[0013] The glycerin succinic acid fatty acid ester contained in the oil and fat composition used in the method for producing a cake of the present invention is a type of glycerin organic acid fatty acid ester, which is a compound in which at least one succinic acid and one fatty acid are ester-bonded to any one of the hydroxy groups of glycerin, and is usually produced by a method known per se, such as a reaction between a glycerin mono fatty acid ester and succinic anhydride (or succinic acid), or a reaction between glycerin, succinic acid, and a fatty acid.

[0014] The fatty acid constituting the glycerin succinic acid fatty acid ester is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable fats and oils, and examples thereof include saturated fatty acids and unsaturated fatty acids having 6 to 24 carbon atoms. Examples of saturated fatty acids having 6 to 24 carbon atoms include caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. Examples of unsaturated fatty acids having 6 to 24 carbon atoms include palmitoleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, and ricinoleic acid. Among these, saturated fatty acids having 12 to 22 carbon atoms are preferred, saturated fatty acids having 16 to 22 carbon atoms are more preferred, and saturated fatty acids having 16 to 18 carbon atoms are even more preferred. The glycerin succinic acid fatty acid ester may be one containing only one of these fatty acids as the constituent fatty acid, or may be one containing any two or more of these fatty acids as the constituent fatty acids.

[0015] Examples of glycerin succinic acid fatty acid esters that are commercially available include Poem B-10 (product name: glycerin succinic acid stearate; manufactured by Riken Vitamin Co., Ltd.) and Poem B-30 (product name: glycerin succinic acid stearate; manufactured by Riken Vitamin Co., Ltd.), and these can be used in the present invention.

[0016] The fats and oils contained in the fat and oil composition used in the method for producing a cake of the present invention are not particularly limited, and examples thereof include vegetable fats and oils, animal fats and oils, processed fats and oils, and medium-chain fatty acid triglycerides. Examples of vegetable fats and oils include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, coconut oil, palm oil, palm kernel oil, peanut oil, olive oil, and sesame oil. Examples of animal fats and oils include lard, beef tallow, fish oil, and milk fat. Examples of processed fats and oils include vegetable fats and oils and oils that have been subjected to fractionation, hydrogenation, ester exchange, and other treatments. Specifically, examples of processed fats and oils include hardened fats and oils such as palm hardened fats and oils, coconut hardened fats and oils, soybean hardened fats and oils, and rapeseed hardened fats and oils, and fractionated fats and oils such as palm fractionated fats and oils, coconut fractionated fats and oils, soybean fractionated fats and oils, and rapeseed fractionated fats and oils. Examples of the medium-chain fatty acid triglyceride include caproic acid triglyceride, caprylic acid triglyceride, capric acid triglyceride, and lauric acid triglyceride. Among these oils and fats, it is preferable to use a liquid oil that is liquid at room temperature (15 to 25°C) or lower in terms of dispersibility of the glycerin succinic acid fatty acid ester in the oil and fat composition. The oils and fats may be used alone or in combination of any two or more kinds.

[0017] The fat and oil composition used in the method for producing a cake of the present invention preferably further contains lecithin. Lecithin is mainly composed of phospholipids obtained from oil seeds such as soybeans and rapeseeds or animal raw materials such as egg yolks [e.g., phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, or enzyme-treated products thereof (e.g., lysophosphatidylcholine, which is an enzymatic decomposition product of phosphatidylcholine)]. Examples of types of lecithin include crude lecithin (crude lecithin) containing simple lipids such as glycolipids and triglycerides, free sugars, pigments, etc. in addition to phospholipids, high-purity lecithin (purified lecithin) obtained by removing simple lipids, etc. from crude lecithin to increase the purity of phospholipids, fractionated lecithin further subjected to fractionation or enzyme treatment, enzymatically decomposed lecithin, enzyme-treated lecithin, etc. Lecithin may be used alone or in combination of any two or more types.

[0018] Examples of lecithin include SLP Paste (product name: crude lecithin; manufactured by Tsuji Oil Mills), Nisshin Lecithin DX (product name: crude lecithin; manufactured by Nisshin Oillio Group, Ltd.), and Recimal EL (product name: enzymatically hydrolyzed lecithin; manufactured by Riken Vitamin Co., Ltd.), which are commercially manufactured and sold, and these can be used in the present invention.

[0019] The form of the fat or oil composition used in the method for producing a cake of the present invention is not particularly limited, but from the viewpoint of dispersibility in solid fats and sugars, it is preferably in a liquid, paste or semi-solid form.

[0020] The amount of the glycerin succinic acid fatty acid ester contained in the oil and fat composition used in the method for producing a cake of the present invention is not particularly limited as long as it is 1 to 30% by mass in the oil and fat composition, but is preferably 3 to 30% by mass, more preferably 5 to 30% by mass, even more preferably 6 to 25% by mass, and particularly preferably 6.5 to 20% by mass.

[0021] The fats and oils contained in the fats and oils composition used in the method for producing a cake of the present invention are not particularly limited as long as they are 60% by mass or more in the fats and oils composition, but 70% by mass or more is preferable, 75% by mass or more is more preferable, and 80% by mass or more is even more preferable. The upper limit is, for example, preferably 99% by mass or less, more preferably 97% by mass or less, more preferably 95% by mass or less, even more preferably 94% by mass or less, and most preferably 93.5% by mass or less. The lower limit and upper limit may be arbitrarily combined to specify the fats and oils content range.

[0022] The amount of lecithin contained in the fat or oil composition used in the method for producing a cake of the present invention is preferably 0.1 to 10 mass %, more preferably 0.1 to 5 mass %, and even more preferably 0.3 to 3 mass % in the fat or oil composition.

[0023] The fat and oil composition used in the method for producing a cake of the present invention may contain any component within the range that does not impair the effects of the present invention. Examples of such components include antioxidants such as tocopherol and L-ascorbic acid fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, glycerin citric acid fatty acid esters, glycerin diacetyltartaric acid fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, sucrose fatty acid esters and other glycerin succinate fatty acid esters, and food emulsifiers other than lecithin.

[0024] The method for producing the oil and fat composition used in the method for producing a cake of the present invention is not particularly limited, and any method known per se can be used. For example, a method in which a glycerin succinic acid fatty acid ester and, if desired, lecithin are dissolved in an oil and fat to prepare a liquid, paste, or semi-solid preparation can be mentioned.

[0025] The sugar batter method used in the method for producing a cake of the present invention refers to a method for producing a cake batter by a method including a step of mixing solid fat and sugars (step A), a step of mixing eggs with the mixture containing the solid fat and sugars obtained in step A (step B), and a step of mixing flour with the mixture containing the solid fat, sugars, and eggs obtained in step B (step C), and then baking the cake batter and subjecting it to a heat treatment such as steam to obtain a cake. The sugar batter method used in the method for producing a cake of the present invention may include any step as long as it includes steps A, B, and C and does not impair the effects of the present invention. Examples of such steps include a step of mixing cake ingredients other than the solid fat, sugars, eggs, and flour described below.

[0026] The method for producing a cake of the present invention is characterized in that in step A of the sugar batter method, i.e., when mixing the solid fat with the sugar, the solid fat is mixed with an oil and fat composition containing 1 to 30 mass% of glycerin succinic acid fatty acid ester and 60 mass% or more of oil and fat. The amount of the oil and fat composition used relative to the solid fat in step A is not particularly limited, but is preferably 1 to 50 mass parts, more preferably 5 to 40 mass parts, and even more preferably 8 to 30 mass parts, relative to 100 mass parts of the solid fat.

[0027] The mass ratio of the solid fat to the sugars (solid fat / sugars) in step A is not particularly limited, but is preferably 0.1 to 10, more preferably 0.3 to 5, and even more preferably 0.5 to 4. In step A, any component may be added within a range that does not impair the effects of the present invention. Examples of such components include solid fats, sugars, eggs, and cake ingredients other than grain flour, which will be described later.

[0028] The mixing method in step A is not particularly limited, and a method known per se can be used. For example, a method in which a solid fat and sugar are added to a mixer bowl, and then the oil composition is added, and these are mixed with a beater or whipper at low speed, preferably for 0.5 to 1.5 minutes, until the solid fat, sugar, and the oil composition become homogeneous, and then the mixture is stirred at high speed, preferably for 1 to 10 minutes, can be mentioned. In addition, when mixing, it is preferable to use solid fat, sugar, and the oil composition at room temperature (15 to 25°C).

[0029] In step B, eggs are mixed into the mixture containing the solid fat, sugars, and the oil and fat composition obtained in step A. The eggs used in step B are preferably chicken eggs, and may be egg whites, egg yolks, or whole eggs, but are preferably egg yolks or whole eggs. The eggs used in step B may be cracked eggs (raw eggs), liquid eggs, dried eggs, frozen eggs, etc. The amount of eggs used in step B relative to the mixture obtained in step A is not particularly limited, but is preferably 10 to 100 parts by mass, more preferably 20 to 80 parts by mass, and even more preferably 30 to 70 parts by mass, relative to 100 parts by mass of the mixture obtained in step A. In step B, any component may be added within a range that does not inhibit the effects of the present invention. Examples of such components include cake ingredients other than solid fats, sugars, eggs, and grain flour, which will be described later.

[0030] The mixing method in step B is not particularly limited, and a method known per se can be used. For example, the method includes adding the mixture obtained in step A to a mixer bowl, adding eggs, and mixing them with a beater or whipper at low speed, preferably for 0.5 to 3 minutes, until the mixture obtained in step A and the eggs become homogeneous, and then stirring at high speed, preferably for 1 to 3 minutes. When adding eggs and mixing at low speed, it is preferable to add the eggs preferably in 2 to 6 portions and mix for 0.5 to 1 minute for each addition. In addition, when mixing, it is preferable to use the mixture obtained in step A and the eggs at room temperature (15 to 25°C).

[0031] In step C, flour is mixed into the mixture containing the solid fat, sugars, the oil and fat composition, and eggs obtained in step B. The flour used in step C is not particularly limited, and examples thereof include wheat flour, barley flour, rye flour, rice flour, buckwheat flour, corn flour, and soy flour. The wheat flour may be weak flour, medium-strength flour, or strong flour. The amount of flour used in step C relative to the mixture obtained in step B is not particularly limited, and is preferably 10 to 70 parts by mass, more preferably 15 to 60 parts by mass, and even more preferably 20 to 50 parts by mass, relative to 100 parts by mass of the mixture obtained in step B. In step C, any component may be added within a range that does not impair the effects of the present invention. Examples of such components include cake ingredients other than solid fats, sugars, eggs, and flour, which will be described later.

[0032] The mixing method in step C is not particularly limited, and any method known per se can be used. For example, the method includes adding the mixture obtained in step B to a mixer bowl, adding cereal flour, and mixing them with a beater or whipper at low speed, preferably for 0.5 to 3 minutes, until the mixture obtained in step B and the cereal flour become homogenous. In addition, when mixing, it is preferable to use the mixture obtained in step B and the cereal flour at room temperature (15 to 25°C).

[0033] The cake batter thus obtained through the process including step A, step B, and step C preferably has a specific gravity (g / ml) of 0.5 to 1, more preferably 0.6 to 1, and even more preferably 0.7 to 1. Note that the cake batter refers to a batter obtained by mixing various cake ingredients through step A, step B, step C, and any other optional steps before heat treatment, and a cake can be obtained by baking the cake batter or by subjecting it to a heat treatment such as steaming.

[0034] Cake ingredients used in cake batter include, in addition to solid fats, sugars, eggs and cereal flours, starches such as potato starch, sweet potato starch, corn starch, wheat starch, rice starch and tapioca starch, processed starches obtained by subjecting these starches to acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, phosphorylation treatment, cross-linking treatment, heat treatment, gelatinization treatment, pulverization treatment, enzyme treatment or the like, starch hydrolysates such as dextrin and starch syrup, milk, concentrated milk, fresh cream, whole milk powder, skimmed powder, etc. Examples of ingredients commonly used in cakes include dairy products such as milk, condensed milk, and cheese; oils and fats such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, peanut oil, olive oil, and sesame oil; fruits, processed fruit products, nuts and seeds, cocoa powder, salt, Western alcoholic beverages, foaming agents, leavening agents such as baking powder, sugar alcohols such as sorbitol, mannitol, maltitol, and reduced starch syrup, sweeteners, acidulants, flavorings, coloring agents, and water.

[0035] The content of the glycerin succinic acid fatty acid ester in the cake dough is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and even more preferably 0.1% by mass or more, and may be, for example, 0.01 to 4% by mass, 0.05 to 3% by mass, or 0.1 to 2% by mass.

[0036] The content of solid fat in the cake batter is preferably 1 to 50% by mass, more preferably 5 to 40% by mass, and even more preferably 10 to 30% by mass. The content of sugar in the cake batter is preferably 1 to 50% by mass, more preferably 5 to 40% by mass, and even more preferably 10 to 30% by mass. The content of egg in the cake batter is preferably 1 to 50% by mass, more preferably 5 to 40% by mass, and even more preferably 10 to 30% by mass. The content of grain flour in the cake batter is preferably 1 to 50% by mass, more preferably 5 to 40% by mass, and even more preferably 10 to 30% by mass.

[0037] The cake obtained by the cake manufacturing method of the present invention can be obtained by subjecting cake dough to a heat treatment such as baking or steaming, and examples of the cake include sponge cake, roll cake, butter sponge cake, pound cake, chiffon cake, madeleine, muffin, pancake, Baumkuchen, castella, dorayaki, steamed cake, steamed bread, etc.

[0038] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these. EXAMPLES

[0039] [Preparation of fat and oil composition used in cake manufacturing method using sugar batter method] (1) Raw materials 1) Glycerin succinic acid fatty acid ester (product name: Poem B-10; glycerin succinic acid stearate; manufactured by Riken Vitamin Co., Ltd.) 2) Glyceryl citrate fatty acid ester (product name: Poem K-30; manufactured by Riken Vitamin Co., Ltd.) 3) Glycerol fatty acid ester (product name: Emulgy P-100; manufactured by Riken Vitamin Co., Ltd.) 4) Lecithin (product name: SLP Paste; crude lecithin; manufactured by Tsuji Oil Mills) 5) Rapeseed oil (product name: Rapeseed salad oil; manufactured by Boso Oil Co., Ltd.)

[0040] (2) Manufacturing method In each test group, all the raw materials were placed in a 1 L stainless steel beaker according to the contents (% by mass) shown in Table 1 so that the obtained oil composition was 500 g, and mixed by heating at 80° C. for about 10 minutes. Then, the mixture was left to cool to obtain oil compositions 1 to 7. Note that oil compositions 1 to 4 are examples, and oil compositions 5 to 7 are comparative examples.

[0041] [Table 1]

[0042] [Preparation and evaluation of cakes using the sugar batter method] (1) Raw materials 1) White sugar (product name: White Sugar ST; manufactured by Fuji Nippon Sugar Co., Ltd.) 2) Liquid egg (product name: Excel Egg HV; manufactured by Kewpie Egg Co., Ltd.) 3) Wheat flour (product name: Violet; manufactured by Nisshin Flour Milling Co., Ltd.) 4) Baking powder (product name: Baking Powder O#1; manufactured by Oriental Yeast Co., Ltd.) 5) Solid fat (butter) (product name: Morinaga Butter; SFC 16.5% at 20°C; manufactured by Morinaga Milk Industry Co., Ltd.) 6) Oil and fat compositions 1-7

[0043] (2) Making cakes using the sugar batter method 176 g of butter (product temperature 20°C) and 200 g of white sugar were added to a 5-quart mixer (model: universal mixer 5DMr; manufactured by Shinagawa Kogyosho Co., Ltd.), and 24 g of any one of the oil and fat compositions 1 to 7 was further added, and the mixture was mixed homogeneously at low speed for 1 minute using a beater. Then, the mixture was mixed at high speed for 5 minutes to obtain a mixture containing butter, white sugar, and the oil and fat composition. Next, 200 g of liquid egg (product temperature 25° C.) was added to the mixture in five portions, and mixed homogeneously at low speed for 0.5 minutes each time for a total of 2.5 minutes. After that, the mixture was stirred at high speed for 1 minute to obtain a mixture containing butter, white sugar, an oil composition, and eggs. Next, 200 g of wheat flour and 2 g of baking powder were added to the mixture and mixed homogeneously at low speed for 1 minute to obtain cake doughs 1 to 7. Next, 450 g of cake doughs 1 to 7 were each filled into a pound cake mold, baked for 45 minutes in an electric oven (model: Nanban Bakken BKS-622TFSOND; manufactured by Shichiyo Seisakusho) with the top heat at 170°C and the bottom heat at 160°C, and then allowed to cool to obtain cakes 1 to 7.

[0044] In addition, cake dough 8 and cake 8 were obtained in the same manner as in the preparation of the cake, except that the amount of butter was changed to 200 g and the oil and fat composition was not added.

[0045] Table 2 shows the parts by mass of the various ingredients contained in cake doughs 1 to 8, and the specific gravities (g / ml) of cake doughs 1 to 8.

[0046] [Table 2]

[0047] (3) Cake evaluation The cakes were evaluated based on texture and volume. Cakes 1 to 8 were each subjected to a sensory evaluation of texture according to the texture evaluation criteria shown in Table 3, and the results were coded. The volume of each of cakes 1 to 8 was measured by measuring the height (cm) from the bottom to the highest point on the top, and evaluated according to the volume evaluation criteria shown in Table 3, and the results were coded. For each evaluation item, "◎" and "◯" were used to indicate that the effects of the present invention were satisfied. The evaluation results are shown in Table 4.

[0048] [Table 3]

[0049] [Table 4]

[0050] As shown in Table 4, cakes 1 to 4 using the oil and fat compositions 1 to 4 of the examples were evaluated as "◎" or "◯" in all evaluation items, and were found to be excellent in terms of texture and volume. Among these, oil and fat composition 3 having a high content of glycerin succinic acid fatty acid ester and oil and fat composition 4 using lecithin in combination were found to be preferable because the cakes 3 and 4 made using these compositions had particularly excellent volumes. In addition, it was found that the stability, handling properties, and dispersibility of the oil and fat composition were improved by using lecithin in combination. On the other hand, cakes 5 to 7, which were comparative examples using oil and fat compositions 5 to 7, and cake 8, which did not contain an oil and fat composition, were rated as "△" or "×" in all evaluation items, and were found to be unfavorable in terms of texture and volume.

Claims

1. In a method for producing a cake using the sugar batter method, A method for producing a cake, comprising mixing a solid fat and a sugar with an oil and fat composition containing 1 to 30% by mass of a glycerin succinic acid fatty acid ester and 60% by mass or more of an oil and fat.

2. 2. The method for producing a cake according to claim 1, further comprising the step of: adding lecithin to the oil and fat composition.

3. The oil and fat composition is used in a method for producing cakes using a sugar batter method, and contains 1 to 30% by mass of a glycerin succinic acid fatty acid ester and 60% by mass or more of an oil and fat.

4. The oil or fat composition according to claim 3, further comprising lecithin.

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