Method of manufacturing sponge cakes
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- YAMAZAKI BAKING
- Filing Date
- 2024-11-13
- Publication Date
- 2026-05-25
AI Technical Summary
Existing methods for manufacturing sponge cakes do not adequately address the challenge of achieving both volume and excellent texture.
Incorporating lipase into the raw materials of sponge cakes, specifically at a concentration of 0.01 to 1% relative to wheat flour, and adjusting the dough pH to 6.0 to 9.0, results in the production of sponge cakes with enhanced volume and texture.
The method produces sponge cakes that are both voluminous and have excellent texture, as demonstrated by sensory evaluation and physical measurements.
Smart Images
Figure 2026085592000001_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to a technology for manufacturing sponge cakes. In particular, the present invention relates to a technology for manufacturing sponge cakes having volume and excellent texture.
Background Art
[0002] Sponge cakes are a type of puffed food based on wheat flour and are widely popular as light-textured snacks rich in elasticity. Regarding sponge cakes, it is known that adding oil and fat can make them soft and light in texture. Further, Patent Document 1 proposes manufacturing a soft-textured sponge cake by using egg yolk treated with phospholipase A.
Prior Art Documents
Patent Documents
[0003]
Patent Document 1
Summary of the Invention
Problems to be Solved by the Invention
[0004] The problem of the present invention is to develop a technology for manufacturing sponge cakes having volume and excellent texture.
Means for Solving the Problems
[0005] The inventors of the present invention earnestly studied to solve the above problems and found that sponge cakes having volume and excellent texture can be manufactured by adding lipase to the raw materials of sponge cakes, and thus completed the present invention.
[0006] Although not limited thereto, the present invention includes the following aspects. [1] A method for producing sponge cakes, comprising the steps of adding lipase to raw materials to prepare a dough and heating the prepared dough to obtain sponge cakes. [2] The method according to [1], wherein the amount of lipase added is 0.01 to 1% relative to the wheat flour. [3] The method according to [1] or [2], wherein the pH of the dough prepared by adding lipase is 6.0 to 9.0. [4] The method according to [1] or [2], wherein the dough is baked to obtain sponge cakes. [5] A method for improving the quality of sponge cakes, comprising the steps of preparing a dough by adding lipase to the raw materials, and heating the prepared dough to obtain sponge cakes. [Effects of the Invention]
[0007] According to the present invention, it is possible to produce sponge cakes that are voluminous and have an excellent texture. [Brief explanation of the drawing]
[0008] [Figure 1] Figure 1 shows cross-sectional photographs of the sponge cakes produced in the example (left: Sample 1, right: Sample 4). [Modes for carrying out the invention]
[0009] This invention relates to a technology for manufacturing sponge cakes. Sponge cakes are confectionery with a porous structure obtained by heating a batter containing ingredients such as cereal flour, sugars, and eggs. They can be eaten on their own, like castella and chiffon cakes, or used as part of cakes such as shortcakes and roll cakes. Specific examples of sponge cakes include muffins, pound cakes, Baumkuchen, chiffon cakes, castella, dorayaki, manju, hotcakes, scones, madeleines, waffles, cake donuts, cream puffs, kugelhopf, and savarin. This invention is applicable not only to Western-style confectionery but also to Japanese-style confectionery.
[0010] In this invention, a sponge cake with volume and excellent texture is produced by adding lipase to the raw materials for sponge cakes. In this invention, lipase refers to an enzyme that breaks down triacylglycerols, and phospholipases that use phospholipids as substrates and galactolipases that use galactolipids as substrates do not fall under the definition of lipase in this invention. In one embodiment, the lipase according to this invention has a characteristic amino acid sequence GXSXG, in which serine is the active site.
[0011] The lipase according to the present invention only needs to have the activity to hydrolyze triacylglycerol, and there are no particular restrictions on its origin or preparation method, but examples include lipases derived from microorganisms or animal pancreases. Furthermore, enzyme preparations containing lipases that can be used in food are commercially available from companies such as Amano Enzyme Co., Ltd. (Lipase AY "Amano" 30SD, Lipase GS "Amano" 250G, Lipase DF "Amano" 15, Lipase MER "Amano", Lipase MHA "Amano" 10SD, Lipase A "Amano" 6, Lipase R "Amano", Neurase F3G, etc.), Meito Sangyo Co., Ltd. (Lipase MY, Lipase OF), etc.
[0012] The amount of lipase added in this invention is, for example, 0.01 to 2% by weight relative to the wheat flour or other grain flour contained in the raw materials, and may also be 0.02 to 1% by weight or 0.03 to 0.5% by weight. The temperature at which lipase is added is not particularly limited, but from the viewpoint of allowing lipase to fully exert its function, it is preferable to use it at, for example, 25 to 80°C, and it may also be used at 30 to 70°C or 35 to 65°C. Furthermore, the time from adding lipase to the raw materials to heating the dough is not particularly limited, but for example it may be 5 minutes or more, and may be 10 minutes or more or 30 minutes or more. Moreover, there are no particular restrictions on the manner in which lipase is added to the raw materials, and lipase may be added to dough obtained by mixing desired raw materials, or the enzyme may be added to some or all of the raw materials in advance and then combined with other raw materials to prepare the overall dough.
[0013] The titer of lipase can be measured, for example, using polysorbate 20 as a substrate. Specifically, it can be evaluated by adding the enzyme to polysorbate 20, reacting it at 37°C for 10 minutes, and then quantifying the free fatty acids produced. For example, the activity of 1 U (unit) can be defined as the amount of enzyme required to produce 1 μmol of free fatty acids in 1 minute at 37°C. Here, the amount of lipase added is preferably 10 to 500 U per 100 parts by mass of cereal flour such as wheat flour, but it may also be 20 to 400 U or 30 to 300 U.
[0014] The optimal pH of lipase is not particularly limited, but in one embodiment it is 6.0 to 9.0, and may also be 6.5 to 8.5 or 7.0 to 8.0. There are no particular restrictions on the types of flours, such as wheat flour, used as ingredients for sponge cakes, and any starchy ingredients used in confectionery can be used. Specifically, for example, wheat flour such as cake flour, all-purpose flour, bread flour, and durum flour can be used, as well as other flours such as barley flour, rice flour, soybean flour, and glutinous rice flour, and starches such as potato starch, sweet potato starch, wheat starch, corn starch, and tapioca starch. These can also be used after being physically, chemically, or enzymatically treated. Examples of modified starches include phosphate-crosslinked starch, oxidized starch, and acetate starch. The amount of flour used, such as wheat flour, may be, for example, 5-80% or 10-70% by weight of the cake batter, or it may be 15-60% or 20-50% by weight.
[0015] As sugars used as ingredients for sponge cakes and similar products, any sugars commonly used in confectionery can be used without restriction. The amount of sugar used can be adjusted as appropriate depending on the type and characteristics of the product, but for example, it can be 50 to 200 parts by mass per 100 parts by mass of starchy raw material such as wheat flour, or it may be 60 to 180 parts by mass or 70 to 160 parts by mass. There are no particular restrictions on the type of sugar used, and monosaccharides, disaccharides, oligosaccharides, polysaccharides, etc., can be used alone or in combination. For example, starch sugars and oligosaccharides obtained by decomposing starch with acid or enzymes may be used. In one embodiment, examples of sugars used as raw materials include glucose, fructose, sucrose, maltose, lactose, starch syrup, various liquid sugars, various oligosaccharides, honey, brown sugar, trehalose, and allulose. Sugar alcohols can also be used, for example, maltitol, sorbitol, and xylitol.
[0016] In one embodiment, chicken eggs can be used as an ingredient for sponge cake. The type of egg used is not particularly limited, but examples include whole eggs, raw egg yolks, raw egg whites, pasteurized whole eggs, pasteurized egg yolks, salted whole eggs, salted egg yolks, sweetened whole eggs, sweetened egg yolks, egg yolk powder, powdered whole eggs, and egg white powder.
[0017] In one embodiment of the present invention, edible oils and fats are used as ingredients for a sponge cake. The type of oil or fat is not particularly limited, but examples include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, palm oil, palm kernel oil, coconut oil, sal fat, mango fat, milk fat, beef fat, lard, and fish oil. Oils and fats that have been subjected to physical or chemical treatments such as hardening, fractionation, or transesterification can also be used. The amount of oil or fat used is, for example, 0.5 to 30% by weight of the cake batter, and may be 1 to 15% by weight or 2 to 10% by weight.
[0018] Examples of other raw materials include excipients, swelling agents, pH adjusters, enzymes, thickening polysaccharides, emulsifiers, mixtures of emulsifiers and polymerized phosphates, dairy products, extracts, carbohydrates, sweeteners, fermented flavorings, eggs, inorganic salts, preservatives, and the like.
[0019] The sponge cake batter may be prepared by a commonly employed method. In the present invention, lipase may be added to the raw materials so that the lipase is contained in the batter. Examples of methods for preparing the batter include the sugar batter method, the flour batter method, and the all-in-one method. In the sugar batter method, melted eggs and water are added to and emulsified in a mixture of the raw material fats and oils and sugars, and then the batter is prepared by combining it with powdered materials such as wheat flour and baking powder. The flour batter method is a method in which a mixture of the raw material fats and oils and powdered materials such as wheat flour and baking powder is ground, and then a mixture of melted eggs, water, and sugars is mixed in to prepare the batter. The all-in-one method is a method in which powdered materials such as the raw material fats and oils, sugars, wheat flour, and baking powder, melted eggs and water are stirred at once with a foaming agent or an emulsifier to foam and prepare the batter. Further, when foaming the sponge cake batter, a method of foaming whole eggs (co-whipping method) may be used, or a method of separating egg whites and egg yolks, whipping the egg whites into meringue, and then combining them after gently mixing the egg yolks (separate method) may also be used. Although the pH of the batter is not particularly limited, from the viewpoint of fully exerting the function of lipase, for example, 6.0 to 9.0 is preferable, and it may also be 6.5 to 8.5 or 7.0 to 8.0.
[0020] The heating of the sponge cake batter may also be carried out by a commonly employed method. For example, heating by an oven may be used, or heating by a steamer, heating by pouring the batter onto a heated copper plate, etc., deep-frying by pouring into oil, or heating by a microwave oven may also be used.
Examples
[0021] Hereinafter, the present invention will be described in detail with reference to specific examples, but the present invention is not limited to the following specific examples. Unless otherwise specified, in this specification, a numerical range includes its endpoints, and concentrations and the like are described on a weight basis.
[0022] 1. Making sponge cake With respect to 130 parts by mass of whole eggs, 120 parts by mass of granulated sugar, 14 parts by mass of oil and fat (Riken Vitamin, Patty Grass 500), 10 parts by mass of shortening (Kao, Marish Super), and 10 parts by mass of water, enzymes in the amounts shown in the following table were put into a mixer bowl. After adjusting the temperature to 30°C, it was set in a vertical mixer (Hobart Japan, Hobart Mixer N-50), and whipped using a wire whip (medium speed for 3 minutes). After foaming until the specific gravity reached 0.62, 100 parts by mass of weak flour and 3 parts by mass of baking powder were added and mixed (low speed for 1 minute, medium speed for 2 minutes) to obtain a sponge cake batter with a specific gravity of 0.45 (batter pH: about 7.5).
[0023] Next, bottom paper and side paper were applied to a No. 6 sponge cake mold (diameter: 18 cm), and 330 g of the obtained sponge cake batter was poured therein, and baked using a fixed oven (160°C, for 30 minutes) to produce a sponge cake (Figure 1). (Enzyme) · Lipase A (Amano Enzyme, Lipase MHA "Amano" 10SD) · Lipase B (Amano Enzyme, Lipase R "Amano") · α-Amylase (Mitsubishi Chemical, Kokylase) 2. Evaluation of sponge cake After storing the obtained sponge cake at room temperature for 1 day, the sponge cake was evaluated as follows. (1) Volume (sponge height) The sponge cake was cut equally in the vertical direction, and the lengths from the bottom surface to the upper end of the center part and the side part of the cross section were measured. (2) Hardness / softness (maximum load) A circular section (diameter: 50 mm, thickness: 20 mm) of sponge cake was cut from the center as a sample, and the maximum load (N) was measured using a creep meter (Yamaden, RE-3305S) (load cell: 20 N, measurement speed: 1 mm / sec, plunger circular diameter: 30 mm, measurement strain rate: 50%). (3) Sensory evaluation (softness) Seven panelists evaluated the texture on a four-point scale (◎: Excellent, ○: Good, △: Average, ×: Poor).
[0024] [Table 1]
[0025] The evaluation results are shown in the table. By adding lipase based on the present invention, it was possible to produce a sponge cake with good volume and excellent texture. On the other hand, when α-amylase was added as the enzyme, the quality of the sponge cake did not improve as in the present invention.
Claims
1. The process involves adding lipase to the raw materials to prepare the dough, The process involves heating the prepared dough to obtain sponge cakes, A method for manufacturing sponge cakes, including [the specified ingredient].
2. The method according to claim 1, wherein the amount of lipase added is 0.01 to 1% relative to the wheat flour.
3. The method according to claim 1 or 2, wherein the pH of the dough prepared by adding lipase is 6.0 to 9.
0.
4. The method according to claim 1 or 2, wherein the batter is baked to obtain a sponge cake.
5. The process involves adding lipase to the raw materials to prepare the dough, The process involves heating the prepared dough to obtain sponge cakes, A method for improving the quality of sponge cakes, including [specific ingredient / method].