Composition for sponge cake and cakes using the same

Abstract

To provide a composition which improves reduced volume of sponge cake by the addition of D-psicose, and cake produced by using the same.SOLUTION: By adding, to cake batter dough containing D-psicose, crosslinked starch having aggregability of starch gel of 30 mass% of 0.11-0.69, a problem of reduced volume during baking caused by D-psicose is solved. Also, by adding, to the cake batter dough containing 1.9-10.5% of D-psicose, 0.8-26% of the crosslinked starch exhibiting the aggregability, not only the problem is solved, but also sponge cake volume synergistically improves.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a composition for sponge cakes and cakes made using the same. [Background technology]

[0002] Sponge cakes are generally made by using the foaming power of eggs to leaven a batter primarily containing cereal flour (mainly wheat flour), eggs, and sugar, and then baking the cake while maintaining the foamed state. Since fluffy, voluminous sponge cakes are generally preferred, in addition to the foaming power of eggs, baking powder or baking soda may be added to the batter, and the carbon dioxide generated when the batter dissolves or is heated may be used to increase the volume. Furthermore, an emulsifier may be added to maintain the volume, preventing the bubbles generated in the batter from disappearing until the baking process is complete.

[0003] Furthermore, in order to increase the volume of cakes, in addition to the above, the use of starch, particularly modified starch, as part of the grain flour has also been investigated. For example, Patent Document 1 discloses confectioneries that use a swelling-controlled starch with a swelling index of 3 to 15 (most preferably cross-linked tapioca starch) and wheat flour in a weight ratio of 7:93 to 70:30 in order to obtain confectioneries that are large in volume and have a light texture.

[0004] D-psicose has an energy value of 0 kcal / g as a food, has the effect of suppressing postprandial blood glucose elevation, and has 60 to 70% of the sweetness of sugar, so it is sometimes used as a sugar substitute in cake batter ingredients. However, it has been confirmed that adding more than a certain amount of D-psicose reduces the volume of cakes. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 7-75479 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a composition that improves the volume of sponge cake, which is reduced by adding D-psicose, and cakes produced using the composition. [Means for solving the problem]

[0007] The present inventors have conducted extensive research to solve this problem and have found that the problem of reduced volume during baking caused by D-psicose can be solved by adding a specific amount of cross-linked starch, which exhibits a certain degree of cohesiveness, to cake batter. They have also discovered that not only does this starch itself have the effect of improving the volume of sponge cakes, but that when combined with D-psicose, which causes the above-mentioned problem, it unexpectedly synergistically improves the volume of sponge cakes, leading to the completion of the present invention.

[0008] The present invention mainly consists of six inventions (cake mix, cake batter, baked cake, cake manufacturing method, cake leavening composition, and cake leavening method), specifically the following [1] to [8]. [1] A sponge cake mix containing 30% by mass of crosslinked starch having a starch gel cohesiveness of 0.11 to 0.69 and D-psicose. [2] A cake batter containing 0.25 to 26% crosslinked starch having a cohesiveness of 0.11 to 0.69 in 30% by mass of starch gel and 1.9 to 12.8% D-psicose. [3] A sponge cake obtained by baking a cake batter containing 0.25 to 26% of crosslinked starch having a cohesiveness of 0.11 to 0.69 in 30% by mass of starch gel and 1.9 to 12.8% of D-psicose. [4] A method for producing a sponge cake, comprising the steps of preparing a cake batter containing 0.25 to 26% cross-linked starch having a cohesiveness of 0.11 to 0.69 for 30% by mass of starch gel and 1.9 to 12.8% D-psicose, filling the batter into a mold, and baking the batter in a baking oven at 100°C or higher. [5] A composition for expanding a sponge cake, comprising 30% by mass of a crosslinked starch having a starch gel cohesiveness of 0.11 to 0.69. [6] The composition for expanding a sponge cake according to [5] above, further comprising D-psicose. [7] A method for improving the rise of a sponge cake, comprising adding 0.25 to 26% of cross-linked starch having a starch gel cohesiveness of 0.11 to 0.69 at 30% by mass to a cake batter containing 1.9 to 12.8% D-psicose, filling the batter into a mold, and baking it in a baking oven at 100°C or higher. [8] A method for improving the rise of a sponge cake, comprising adding 1.9 to 10.5% D-psicose and 0.8 to 26% cross-linked starch having a cohesiveness of 0.11 to 0.69 for 30% by mass of starch gel to a cake batter, filling the batter into a mold, and baking it in a baking machine at 100°C or higher. [Effects of the Invention]

[0009] According to the present invention, not only is it possible to improve the suppression of swelling of the baked cake that occurs when D-psicose is added to cake batter and then baked, but it is also possible to synergistically increase the volume of the sponge cake. DETAILED DESCRIPTION OF THE INVENTION

[0010] The term "sponge cake" as used herein refers to a cake made by filling a mold with a batter obtained by mixing the main ingredients of flour, eggs, and sugar with secondary ingredients such as milk, oil, salt, and seasonings, and then baking it. This term is distinct from breads that require yeast fermentation. The term "sponge cake" as used herein does not necessarily refer to so-called sponge cakes, but may also refer to any cake baked using flour, eggs, and sugar as the main ingredients, such as chiffon cake, cupcake, madeleine, financier, pancake, dorayaki, steamed dorayaki, taiyaki, ningyoyaki, bell castella, and waffles, which require a certain volume after baking. The effects of the present invention are best demonstrated in sponge cakes made using a batter that utilizes the foaming properties of eggs, as well as chiffon cake, pancake, castella, busse, roll cake, and baumkuchen. The sponge cake can be made according to a standard method, such as the sugar batter method, the combined batter method, the all-in method, the flower batter method, and the separate batter method. When the dough temperature during the baking process exceeds 80°C, the expansion is at its maximum, and the effect of the present invention is therefore more clearly observed.

[0011] The above-mentioned "eggs" generally refers to whole eggs from chickens, but other eggs may also be used, and only egg yolks or egg whites may be used, and processed products such as frozen or powdered egg liquid may also be used. Furthermore, the above-mentioned "sugar" is also called sucrose, and may be called granulated sugar, powdered sugar, white sugar, brown sugar, etc. depending on the particle size and degree of refinement, but any of these may be used.

[0012] The "cereal flour" that is the main ingredient of the sponge cake of the present invention is not limited to wheat flour, but may also be rice flour, corn flour, soybean flour, rye flour, barley flour, millet flour, barnyard millet flour, starch, etc., which includes modified starch (excluding cross-linked starch with specific cohesive properties, which is an essential component of the present invention, as described below). Specific examples of modified starch include cross-linked starch (e.g., phosphate cross-linked starch), etherified starch (e.g., hydroxypropyl starch), esterified starch (e.g., acetate starch), modified starch that is a combination of these processes (e.g., acetylated adipate cross-linked starch and hydroxypropylated phosphate cross-linked starch), sodium octenyl succinate starch, oxidized starch, acid-treated starch, etc.

[0013] The "crosslinked starch" essential to the present invention refers to phosphate-crosslinked starch, a modified starch obtained by reacting a starch suspension with a crosslinking agent such as sodium trimetaphosphate or phosphorus oxychloride, including crosslinked starch that has undergone esterification or etherification. Sedimentation is often used as an indicator of the degree of processing of this crosslinked starch, and its measurement method is as follows: First, 0.15 g (solids equivalent) of starch sample is weighed into a test tube, and 15 mL of a pre-prepared reagent (prepared by 26% ammonium chloride, 10% zinc chloride, and 64% water) is poured into it. Next, the starch sample in the test tube is uniformly dispersed using a bench vibrator, immediately placed in a boiling bath, heated for 10 minutes, and then cooled to 25-35°C. The starch sample in the test tube is then re-dispersed using a bench vibrator, and 10 mL of the solution is poured into a 10 mL graduated cylinder. After allowing to stand at 25°C for 20 hours, the sediment reading is read.

[0014] The term "cohesion" used in the present invention refers to the ratio of the load area (energy) applied to a food product twice consecutively to the load area (energy) applied the first time the product is deformed or broken. The cohesion value (maximum value 1) is an index of the tendency of the substance to cohere and form lumps, with a higher value indicating greater elasticity and resilience. The cohesion of starch in the present invention can be measured, for example, as follows: first, a 30% anhydrous starch suspension is placed in a 120 mm circumference casing, one opening of which is tied with kite string, and the suspension is stirred and heated in a boiling bath until it is partially gelatinized. The other opening of the casing is then tied with kite string. The suspension is placed in a boiling bath and heated for 30 minutes, followed by ice cooling and refrigeration for one day to produce a starch gel. Next, using the texture analysis mode of a creep meter (Yamaden RE2-3305B), a compressive load was applied to the starch gel cut to a thickness of 20 mm under the conditions of a 20 mm circular plunger, a measurement speed of 5 mm / sec, a measurement strain rate of 50%, and two measurements, and the ratio of the resulting loaded areas was determined.

[0015] The crosslinked starch used in the present invention preferably has a cohesiveness of 0.11 to 0.69, 0.11 to 0.56, or 0.11 to 0.22. When the cohesiveness exceeds 0.69 or falls below 0.10 (i.e., immeasurable), the effect of improving the volume loss caused by D-psicose is not observed, and the effect of increasing the volume of cakes to which D-psicose is not added is also not observed. Crosslinked starch having the specified cohesiveness may be used as one of the ingredients of sponge cake, and may be added to the dough before baking at least 0.25% or more during the preparation of the mix or batter. However, when it is desired not only to suppress the volume loss of sponge cake caused by D-psicose but also to synergistically increase the volume, a blending amount of 0.8% or more is required. Furthermore, when emphasis is placed not only on volume but also on the taste of the cake, blending in a range of 1.0 to 26% or 1.2 to 20% is preferred.

[0016] However, when the cake batter contains more than 12.82% D-psicose, no significant effect of improving the volume of the sponge cake is observed even when the crosslinked starch is added in the amount range described above. Therefore, it is preferable to keep the D-psicose content in the cake batter at 12.8% or less, and when a synergistic volume-improving effect is expected, it is preferable to keep the D-psicose content in the cake batter within the range of 1.9 to 10.5%.

[0017] D-psicose is an epimer of D-fructose (fruit sugar) and is a sugar that exists in nature only in small amounts. However, in recent years, the development of mass production technology has made it relatively easy to obtain, and it is available as a crystalline product (for example, "Astraea" manufactured by Matsutani Chemical Industry Co., Ltd. (standard purity of 95% or more)) or a liquid mixture (for example, "Rare Sugar Sweet" manufactured by Matsutani Chemical Industry Co., Ltd.).

[0018] In the present invention, the terms "improved volume," "volume enhancement," "improved swelling," and "improved swelling" are all synonymous, and particularly refer to the improvement of the volume that is reduced when D-psicose is added, i.e., the volume of the sponge cake becomes the same as or greater than that when D-psicose is not added, and preferably refer to the specific volume (cm 3 / g) is 4.0 or more, more preferably 4.2 or more, and even more preferably 4.4 or more. Here, the specific volume is the volume (cm) measured by cooling the baked cake at room temperature and using a laser volume meter (for example, Selnac Win VM2000 series manufactured by Astex Corporation). 3 ) divided by mass (g) (cm 3 A laser volume meter measures the volume of an object by projecting a laser with a certain wavelength (pulse length) onto the object and measuring the time it takes for the reflected light to be received by the light-receiving unit, thereby scanning the shape of the object.

[0019] As described above, the sponge cake mix of the present invention only needs to contain the essential ingredient, cross-linked starch with a cohesiveness of 0.11 to 0.69. It can be premixed with the main ingredients, cereal flour, eggs, and sugar, to provide a flour mix, or the sponge cake manufacturer can add their desired ingredients to the cross-linked starch with a cohesiveness of 0.11 to 0.69. In addition to the main ingredients, the mix can also contain seasonings such as baking soda, baking powder, dairy products, oils and fats, and salt, as well as fillings such as raisins and nuts. Furthermore, since the sponge cake of the present invention is a cake produced by substituting D-psicose for part or all of the sugar, it can contain sweeteners other than sugar to adjust the sweetness quality of the final product, provided that the effects of the present invention are not impaired. Examples of sweeteners include glucose, fructose, oligosaccharides, starch syrup, sugar alcohols, and high-intensity sweeteners. Examples of high-intensity sweeteners include acesulfame potassium, sucralose, thaumatin, aspartame, stevia (rebaudiosides A, B, C, D, E, F, G, H, I, J, K, L, M, O, stevioside, etc.), saccharin, saccharin sodium, licorice, monk fruit, neotame, monellin, glycyrrhizin, alitame, and neohesperidin.

[0020] To achieve the effects of the present invention, as mentioned above, the crosslinked starch with a cohesiveness of 0.11 to 0.69 must be contained in an amount ranging from 0.25 to 25% by mass at least at the batter stage. For example, in a product designed to add 300 parts by mass of liquid (a mixture of water, milk, eggs, etc.) to 100 parts by mass of sponge cake mix flour, the crosslinked starch is prepared to be contained in the mix flour in an amount ranging from 1.0 to 100% by mass. [Example]

[0021] The present invention will be described in detail and specifically below by way of experimental examples, but the present invention is not limited to these experimental examples. In the following experimental examples, "parts" means parts by mass, and "%" means % by mass, unless otherwise specified.

[0022] <Effect of D - psicose on cake specific volume> According to the procedure of [Table 1] below, each sponge cake was baked with the formulation of [Table 2]. The specific volume of the baked sponge cake was measured using a laser volumeter ("Selnac Win VM2000 series" manufactured by Astec Co., Ltd.), and the value obtained by dividing the volume (cm 3 ) by the mass (g) (cm 3 / g) is shown in [Table 2].

[0023]

Table 1

[0024]

Table 2

[0025] The cake baked with 0.26% addition of D - psicose to the cake batter dough did not show a reduction in specific volume compared to the baked cake without D - psicose addition (Test Group 2). However, it was found that the specific volume decreased when D - psicose was added at 1.92%, 5.13%, and 25.64% (Test Groups 3 - 5).

[0026] <Examination of materials to improve the specific volume of cakes containing D - psicose> Since it was confirmed that the specific volume of the cake baked with the addition of D - psicose decreased, next, materials that could improve this reduced specific volume were examined. The materials examined are as follows in [Table 3] below (in the table, except for the unprocessed starch described in (4), all are phosphate - crosslinked starch products of Matsutani Chemical Industry Co., Ltd.).

[0027] The cohesion of the materials investigated was measured as follows: First, a 30% starch suspension (anhydrous equivalent) was placed in a 120 mm circumference casing, one of the openings of which was tied with kite string, and stirred and heated in a boiling bath until partially gelatinized. The casing was then tied with kite string at the other opening. The resulting mixture was placed in a boiling bath and heated for 30 minutes, then ice-cooled and refrigerated for one day to form a starch gel. Next, a compressive load was applied to the starch gel, cut to a thickness of 20 mm, using a creep meter (Yamaden RE2-3305B) in texture analysis mode under the following conditions: a 20 mm circular plunger, a measurement speed of 5 mm / s, a measurement strain rate of 50%, and two measurements, and the ratio of the resulting loaded areas was calculated.

[0028] The sedimentation volume was measured as follows: 0.15 g (solids equivalent) of starch sample was weighed into a test tube, and 15 mL of a pre-prepared reagent (26% ammonium chloride, 10% zinc chloride, and 64% water) was poured into it. Next, the starch sample in the test tube was uniformly dispersed using a bench vibrator, immediately placed in a boiling bath, heated for 10 minutes, and then cooled to 25-35°C. The starch sample in the test tube was then dispersed again using a bench vibrator, and 10 mL was poured into a 10 mL graduated cylinder. After leaving the cylinder at 25°C for 20 hours, the sediment volume was read.

[0029] On the other hand, the obtained sponge cake was baked according to the procedure in [Table 1] above with the composition in [Table 4] below, and its specific volume was measured with a laser volumeter (same as above).

[0030] [Table 3]

[0031] [Table 4-1] [Table 4-2]

[0032] In the "cake without D-psicose", regardless of the cross-linked starch used, the specific volume was equal to or greater than that of Test Group 1 (= control group, containing neither psicose nor cross-linked starch). On the other hand, in the "cake containing D-psicose", when the cohesiveness of the cross-linked starch used was 0.70 - 0.93, the specific volume was equal to or less than that of the control group (Test Group 1), and when the cohesiveness of the cross-linked starch used was 0.11 - 0.69, the specific volume was significantly improved compared to the control group. That is, the cross-linked starch with a cohesiveness of 0.11 - 0.69 not only improved the volume reduction caused by D-psicose, but also synergistically improved the volume of the cake when coexisting with D-psicose. Also, there was no effect of improving the specific volume of the "cake containing D-psicose" for the cross-linked starch that did not form a 30% gel and whose cohesiveness could not be measured. Even when the cohesiveness was in the range of 0.11 - 0.69 (0.54 or 0.53), there was no effect of improving the specific volume of the "cake containing D-psicose" when it was raw starch.

[0033] <Examination of the addition amount of cross-linked starch for improving the specific volume of cakes containing D-psicose> Regarding the cross-linked starch having the effect of improving the specific volume of cakes containing D-psicose, the difference in the effect depending on the addition amount was examined. The sponge cake was baked with the formulation shown in [Table 5] below according to the procedure of [Table 1] above, and its specific volume was measured with a laser volumeter (same as above).

[0034]

Table 5

[0035] In a cake containing D-psicose, when cross-linked starch having specific cohesiveness was added to the dough at 0.26% or more, an improvement in specific volume was observed regardless of the presence or absence of D-psicose. However, when the cross-linked starch was added up to 0.77%, no synergistic effect on specific volume improvement due to the coexistence of D-psicose was recognized, and only a slight effect of improving specific volume by the cross-linked starch itself was confirmed. On the other hand, when the cross-linked starch was blended into the dough at 1.28%, 5.13%, 12.82%, 19.23%, and 25.64%, not only was the reduction in cake specific volume caused by D-psicose improved, but the cake specific volume increased dramatically, and a synergistic effect due to the coexistence of D-psicose was confirmed.

[0036] <Examination of the addition amount of D-psicose> As in the above test (Table 2), when 1.92% or more of D-psicose was added to the dough, the cake specific volume decreased. However, when coexisting with cross-linked starch having specific cohesiveness, unexpectedly, the cake specific volume improved synergistically. Therefore, the addition amount of D-psicose at which the synergistic effect was recognized was examined. Specifically, sponge cakes were baked with the formulations in [Table 6] below according to the procedure in [Table 1] above, and the specific volume was measured with a laser volumeter (same as above).

[0037]

Table 6

[0038] In a cake containing cross-linked starch having specific cohesiveness, when 1.28% of D-psicose was added to the dough, the specific volume tended to decrease. When added in excess of 12.82%, the specific volume of the cross-linked starch was not improved either. However, when D-psicose was added to the dough in the range of 1.92 to 10.26%, a synergistic effect on specific volume improvement due to the coexistence of the cross-linked starch was observed.

Claims

1. A mix for sponge cake, comprising 30% by mass of cross-linked starch having a cohesiveness of 0.11 to 0.69 in the form of a starch gel and D-psicose, said sponge cake containing 0.25 to 26% of said cross-linked starch and 12.8% or less of D-psicose.

2. A cake batter comprising 0.25 to 26% of a crosslinked starch having a cohesiveness of 0.11 to 0.69 for 30% by mass of a starch gel and 1.9 to 12.8% of D-psicose.

3. The sponge cake is obtained by baking a cake batter containing 0.25 to 26% of crosslinked starch having a cohesiveness of 0.11 to 0.69 in 30% by mass of starch gel and 1.9 to 12.8% of D-psicose.

4. The method for producing a sponge cake includes the steps of preparing a cake batter containing 0.25 to 26% of crosslinked starch having a cohesiveness of 0.11 to 0.69 for 30% by mass of starch gel and 1.9 to 12.8% of D-psicose, filling the batter into a mold, and baking the batter in a baking machine at 100°C or higher.

5. A composition for leavening a sponge cake, comprising 30% by mass of cross-linked starch having a starch gel cohesiveness of 0.11 to 0.69, wherein the sponge cake contains 0.25 to 26% of the cross-linked starch and 12.8% or less of D-psicose.

6. The composition for expanding a sponge cake according to claim 5, further comprising D-psicose.

7. A method for improving the swelling of a sponge cake, comprising the steps of: adding 0.25 to 26% of crosslinked starch, the cohesiveness of which of 30% by mass of starch gel is 0.11 to 0.69, to a cake batter containing 1.9 to 12.8% D-psicose; and filling the batter that has undergone the above step into a mold and baking it in a baking machine at 100°C or higher.

8. A method for improving the swelling of a sponge cake, comprising the steps of: adding 1.9 to 10.5% of D-psicose and 0.8 to 26% of a crosslinked starch having a cohesiveness of 0.11 to 0.69 for 30% by mass of starch gel to a cake batter; and filling the batter that has undergone the above step into a mold and baking it in a baking machine at 100°C or higher.

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