Oil-in-water emulsion for kneading cake batter, and method for producing cake batter

Abstract

To provide an oil-in-water emulsion kneaded into cake dough that can give a cake having a large volume and a soft good texture.SOLUTION: An oil-in-water emulsion kneaded into cake dough contains enzyme-treated yolk, and saccharides, with an aqueous phase having an acidic pH. There are also provided cake dough containing the oil-in-water emulsion kneaded into cake dough, and a method for producing cake dough using the oil-in-water emulsion kneaded into cake dough. The enzyme-treated yolk preferably comprises yolk treated with phospholipase A and protease.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil-in-water emulsion for kneading cake batter, and a method for producing cake batter. [Background technology]

[0002] Cakes such as sponge cakes, steamed cakes, and butter cakes have been beloved since ancient times and are characterized by their high moisture content and soft, moist texture.The basic recipe for cakes is a mixture of equal parts eggs, flour, and sugar (3:1 ratio).

[0003] The cake dough used to obtain this cake is a fluid to paste-like batter containing many fine air bubbles, and the foaming methods used to incorporate these air bubbles can be broadly divided into methods that utilize the creaming properties of plastic fats and oils, and methods that utilize the foaming power of eggs. Representative examples of the former include the "flour batter method" and the "sugar batter method," while representative examples of the latter include the "all-in-mix method" and the "post-flour method." The former is often used to make butter cakes with a high fat content, while the latter is often used to make sponge cakes and steamed cakes with a high egg content. The "post-flour method" can be further classified into the "combined beaten method" and the "separate beaten method."

[0004] In recent years, cake doughs with high-quality ingredients have been increasingly used for the above-mentioned cakes, for example, by increasing the amount of eggs used to improve the flavor or by adding edible oils and fats to further improve the softness and moistness of the cakes.

[0005] However, if the amount of eggs or edible fats and oils added is increased, the resulting cake will have a light and fluffy texture, but its shape retention will decrease and it will be prone to baking down. For this reason, methods have been proposed in which dextran of a specific molecular weight is added (see, for example, Patent Document 1), a specific acid-treated milk protein is added (see, for example, Patent Document 2), or flour is added in two separate batches (see, for example, Patent Document 3).

[0006] However, conventional methods were not sufficient in terms of softness, nor were they sufficient in terms of achieving both moistness and crispness, as well as volume. In particular, sponge cake dough has a high water content, which means that some added ingredients have low dispersibility in the dough. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 2016-096761 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-187311 [Patent Document 3] Japanese Patent Application Laid-Open No. 2016-106541 Summary of the Invention [Problem to be solved by the invention]

[0008] Therefore, an object of the present invention is to provide an oil-in-water emulsion for kneading cake batter, which can give cakes that are large in volume, soft, and have a good texture. [Means for solving the problem]

[0009] As a result of extensive investigations conducted by the present inventors to achieve the above object, they have found that the above problems can be solved by using an oil-in-water emulsion of a specific composition in the production of cake dough. That is, the present invention provides an oil-in-water emulsion for use in kneading cake batter, which contains enzyme-treated egg yolk and sugars and has an acidic pH in the aqueous phase. The present invention also provides a method for producing cake batter using an oil-in-water emulsion for kneading cake batter, which contains enzyme-treated egg yolk and sugars and has an acidic pH in the aqueous phase. [Effects of the Invention]

[0010] By using the oil-in-water emulsion for kneading cake batter of the present invention, cakes that are large in volume and have a soft texture can be stably obtained. DETAILED DESCRIPTION OF THE INVENTION

[0011] Preferred embodiments of the oil-in-water emulsion for kneading cake batter of the present invention will be described in detail below. As shown in the examples below, the oil-in-water emulsion for kneading cake batter of the present invention has a large volume and a soft, moist texture. The oil-in-water emulsion for kneading cake batter of the present invention has excellent softness or crispness. The oil-in-water emulsion for kneading cake batter of the present invention contains enzyme-treated egg yolk, which allows the resulting cake to have a large volume and a soft, pleasant texture. As a substrate for preparing the enzyme-treated egg yolk, raw egg yolk, pasteurized egg yolk, salted egg yolk, or sweetened egg yolk can be used. Alternatively, egg raw materials containing egg yolk, such as whole eggs, can be used. Furthermore, cholesterol-reduced egg yolk may be used as the substrate to reduce the cholesterol in the oil-in-water emulsion. In the present invention, egg yolk is preferred over whole eggs because a greater effect can be achieved with a small amount of addition. Even when an egg white component is contained, the amount is preferably 100 parts by mass or less, particularly preferably 50 parts by mass or less, per 100 parts by mass of egg yolk.

[0012] Considering the flavor of the resulting cake and the suppression of microbial growth during the enzymatic reaction, salted egg yolk is particularly suitable, and preferably contains 3 to 20% by mass of salt relative to the egg yolk substrate, as this facilitates the above-mentioned effects of salting, and more preferably contains 5 to 15% by mass of salt. The salt used in this case can be one or more types selected from rock salt, natural salt, organic salt, and refined salt.

[0013] In the above-mentioned enzyme-treated egg yolk, phospholipase A or protease can be used as the enzyme used in the enzymatic treatment of the egg yolk substrate. The above-mentioned phospholipase A, also known as phospholipid hydrolase, is an enzyme that catalyzes the reaction of decomposing phospholipids into lysophospholipids, and pancreatic juice from mammals such as pigs or commercially available phospholipase A derived from microorganisms can be used. The protease is an enzyme that catalyzes the reaction of hydrolyzing proteins, and commercially available proteases derived from plants, animals, or microorganisms can be used. The above-mentioned proteases can be classified into neutral proteases, alkaline proteases, and acidic proteases depending on the pH range of their optimum activity, and can also be classified into serine proteases, cysteine ​​proteases, metalloproteases, aspartic acid proteases, etc. depending on their site of action, and any of them can be used. Specific examples of proteases include trypsin, chymotrypsin, papain, pepsin, bromelain, pancreatin, subtilisin, thermolysin, collagenase, and alcalase. In the present invention, it is particularly preferable to use bromelain and / or alcalase, as these provide a softer, more easily melted in the mouth and a moist texture. When treating egg yolk with an enzyme, phospholipase A alone, protease alone, or a combination of phospholipase A and protease may be used. However, using egg yolk treated with phospholipase A is preferred because it results in a cake with a larger volume. In particular, using enzyme-treated egg yolk treated with phospholipase A and protease is preferred because it results in a cake with particularly excellent volume and softness.

[0014] The content of enzyme-treated egg yolk in the oil-in-water emulsion for kneading into cake batter of the present invention is preferably 5 to 50% by mass, preferably 10 to 40% by mass, and more preferably 15 to 35% by mass. When the content of enzyme-treated egg yolk is 50% by mass or less, the viscosity of the resulting oil-in-water emulsion is less likely to increase, facilitating stable production during production of the oil-in-water emulsion and facilitating uniform dispersibility, particularly in sponge cake dough with a high moisture content, during cake batter production. Furthermore, when the content of enzyme-treated egg yolk is 5% by mass or more, the effects of the present invention are more easily achieved.

[0015] The oil-in-water emulsion for kneading cake batter of the present invention contains a sugar, which allows the resulting cake to have a large volume and a soft, pleasant texture. Examples of the sugars include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and derivatives thereof. Specific examples include white sugar, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, enzyme-saccharified starch syrup, acid-saccharified starch syrup, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, palatinit, lactitol, linear oligosaccharide alcohols, branched oligosaccharide alcohols, highly saccharified reduced starch syrup, reduced maltose starch syrup, reduced starch syrup, isomers Examples of suitable sugars include corn syrup, sucrose-bound starch syrup, oligosaccharides, xylose, trehalose, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, xylooligosaccharides, arabinose, palatinose oligosaccharides, agarooligosaccharides, chitin oligosaccharides, lactosaccharooligosaccharides, molasses, isomaltooligosaccharides, maltooligosaccharides, coupling sugar, raffinose, lactulose, theandeoligosaccharides, and gentiooligosaccharides. One or more selected from these may be used.

[0016] The sugar content in the oil-in-water emulsified oil-and-fat composition of the present invention is preferably 1 to 35% by mass. By setting the sugar content to 35% by mass or less, it is possible to prevent a significant increase in the viscosity of the resulting oil-in-water emulsified oil-and-fat composition, avoid a decrease in homogeneous dispersibility in cake batter, particularly sponge cake batter, and prevent the cake batter from burning when heated. The sugar content is more preferably 5 to 30% by mass, and even more preferably 5 to 25% by mass. By setting the sugar content to 1% by mass or more, it is possible to stabilize the oil-in-water emulsion of the oil-in-water emulsified oil-and-fat composition. When the sugar used is liquid, the above content is calculated based on the solid content.

[0017] The oil-in-water emulsion for kneading into cake batter of the present invention contains fats and oils in an oil-in-water emulsified form. The inclusion of fats and oils gives the resulting cake a soft and moist texture. Furthermore, the oil-in-water form improves the mixability with cake batter, allowing the enzyme-treated egg yolk and sugars, which are active ingredients for improving volume and texture, to be efficiently and homogeneously dispersed in the cake batter and act thereon.

[0018] Examples of the oils and fats include animal and vegetable oils such as 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, monkey fat, mango fat, milk fat, beef tallow, lard, and fish oil. Furthermore, one or more of these oils and fats that have been subjected to physical or chemical treatments such as hardening, fractionation, and interesterification can be used.

[0019] The fat and oil content in the oil-in-water emulsion for kneading cake batter of the present invention is preferably 15 to 80 mass %, more preferably 15 to 65 mass %, and even more preferably 15 to 60 mass %. By setting the fat / oil content to 15% by mass or more, a softer cake can be obtained. Furthermore, by setting the fat / oil content to 80% by mass or less, it is possible to prevent a decrease in the emulsion stability of the oil-in-water emulsified fat / oil composition, and also to prevent the resulting cake from becoming too oily. Note that the fat / oil content referred to in this specification refers to the amount of fat / oil contained in fat / oil-containing components such as enzyme-treated egg yolk.

[0020] The use of interesterified oils and fats in the oil-in-water emulsion for kneading cake batter of the present invention is preferred because it provides excellent uniform dispersibility in cake batter, particularly sponge cake batter, and because it allows for the production of soft, moist cakes with good crispness. Good crispness is also preferred because it helps to suppress stickiness under conditions where the dough weight is increased to increase the volume, which tends to cause stickiness. When the oil-in-water emulsion for kneading cake batter contains interesterified oils and fats, the amount of interesterified oil and fat is preferably 10% by mass or more, more preferably 15% by mass or more, of the oil and fat, in order to improve the above-mentioned effects of adding the interesterified oil and fat. Regarding the upper limit, in order to suppress thickening during the production of an oil-in-water emulsion with a high oil content, it is preferable that the amount of interesterified oil be 80% by mass or less, preferably 60% by mass or less, of the oil and fat.

[0021] The oil-in-water emulsion for kneading cake batter of the present invention has an acidic pH in the aqueous phase. By making the pH of the aqueous phase acidic, it is possible to obtain a soft, moist cake with good crispness, which is preferable. It is also preferable in that it can improve the storage stability of the oil-in-water emulsified oil composition itself and furthermore, it can reduce the bitterness of the enzyme-treated egg yolk. To make the pH of the water phase of the oil-in-water emulsified oil composition acidic, an acid or an acidulant, and if necessary, water, are used.

[0022] Examples of acids or acidulants used to adjust the pH include lactic acid, citric acid, gluconic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, vinegar (acetic acid), fruit juice, and fermented milk. These can be used alone or in combination of two or more. However, the use of vinegar (acetic acid) is preferred because it has the greatest effect of improving shelf life even when added in small amounts.

[0023] Here, the pH of the aqueous phase of the oil-in-water emulsion for kneading cake batter of the present invention is preferably in the range of 2.5 to 6.0, more preferably 3.0 to 5.5, and most preferably 3.5 to 5.0. A pH of 2.5 or higher prevents the resulting cake from having an excessively strong sour taste, further preventing the cake from floating poorly and becoming small in volume. Furthermore, a pH of 6.0 or lower makes it easier to stably obtain the effects of acidification. The pH is measured for the oil-in-water emulsified fat and oil composition at 20°C. In the oil-in-water emulsion for kneading cake batter of the present invention, the amounts of the acid or acidulant and the water used may be appropriately selected depending on the type of acid used so that the aqueous phase has an acidic pH, preferably a pH of 2.5 to 6.0, but preferably the amounts of the acid and acidulant used are selected from the ranges of 0.1 to 20% by mass, and the water content is selected from the ranges of 7 to 70% by mass. Here, the water content includes the amount of water contained in water-containing ingredients such as sugars, enzyme-treated egg yolk, and acidulant.

[0024] In the oil-in-water emulsion for kneading cake batter of the present invention, any raw materials other than those mentioned above can be used as long as they do not impair the object of the present invention. Such other raw materials include egg yolk other than enzyme-treated egg yolk, egg white, lecithin, emulsifiers such as glycerin fatty acid esters, milk and dairy products, thickening agents, high-intensity sweeteners, salt, starches, grains, inorganic salts, organic acid salts, enzymes, diglycerides, plant sterols, plant sterol esters, fruit juice, concentrated fruit juice, fruit juice powder, dried fruit, fruit pulp, vegetables, vegetable juice, spices, spice extracts, herbs, linear dextrin / dextrins, cocoa and cocoa products, coffee and coffee products, various other food ingredients, flavorings, bittering agents, seasonings, coloring agents, preservatives, antioxidants, pH adjusters, sequestering agents, strengthening agents, etc. The amounts of the other raw materials used can be appropriately selected depending on the intended use, but are preferably 15% by mass or less in total in the oil-in-water emulsion.

[0025] The oil-in-water emulsion for kneading cake batter can be obtained, for example, as follows. First, an aqueous phase is prepared by dispersing and dissolving water-soluble components, such as enzyme-treated egg yolk and, if necessary, acids, acidulants, sugars, salt, and spices such as mustard powder, in a moisture-containing liquid such as water. An oil phase is also prepared by dispersing oil-soluble components and thickening stabilizers, if necessary, in oils and fats such as liquid oils and interesterified oils. Next, the oil phase is added to the aqueous phase while stirring to obtain an oil-in-water preliminary emulsion. The oil-in-water preliminary emulsion is then treated with an emulsifier such as a colloid mill or a homogenizer for final emulsification, yielding the oil-in-water emulsion for kneading cake batter.

[0026] The average particle size of the oil particles in the oil-in-water emulsion for kneading cake batter of the present invention is preferably 20 μm or less, more preferably 10 μm or less, and most preferably 5 μm or less. A particle size exceeding 20 μm is undesirable because it tends to reduce the emulsion stability of the oil-in-water emulsified oil composition and may cause oil separation during storage. The average particle size can be measured, for example, using a laser diffraction particle size distribution analyzer (SALD-2100) manufactured by Shimadzu Corporation or an optical microscope.

[0027] The cake dough of the present invention contains the oil-in-water emulsion for kneading cake dough of the present invention, and more specifically, the cake dough is kneaded with the oil-in-water emulsion for kneading cake dough of the present invention. Examples of types of cake batter include sponge cake batter including chiffon cake batter, castella batter, and busse batter; butter cake batter including pound cake batter, madeleine batter, muffin batter, and baumkuchen batter; and steamed cake batter, which are liquid to paste-like batters containing many fine bubbles. However, sponge cake batter is preferred because it uses the foaming power of eggs to achieve a significant improvement in texture.

[0028] The amount of the oil-in-water emulsion for cake batter kneading of the present invention used in the cake batter of the present invention is preferably 1 to 150 parts by mass, more preferably 5 to 50 parts by mass, and most preferably 5 to 30 parts by mass per 100 parts by mass of the cereal flour used in the cake batter.

[0029] The flour used in the cake batter is not particularly limited, but examples include wheat flour such as weak flour, medium-strength flour, and strong flour, as well as wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, whole rye flour, soybean flour, and Job's tears flour, and it is preferable to use one or more types selected from these. In the present invention, it is preferable to use wheat flour such as weak flour, medium-strength flour, and strong flour. When used in cake dough that does not contain cereal flour, the amount of the oil-in-water emulsion for kneading into cake dough of the present invention used is preferably 0.2 to 50% by mass, more preferably 1 to 15% by mass, and even more preferably 1 to 10% by mass in the cake dough.

[0030] In addition to the oil-in-water emulsion for cake batter kneading of the present invention and the above-mentioned grain flours, other ingredients such as sugars, sweeteners, milk and dairy products, fats and oils, leavening agents, eggs, water, salt, starches, emulsifiers, seasonings, spices, flavorings, colorings, cocoa, chocolate, nuts, matcha green tea, black tea, coffee, tofu, soybean flour, beans, vegetables, fruit, fruit juice, jam, fruit sauce, fruit, herbs, meat, seafood, preservatives, and shelf life improvers can be appropriately used for the cake batter of the present invention.

[0031] Examples of the sugars that can be used include glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, lactose, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactoferrin oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, dextrin, etc. In the present invention, one or more selected from these can be used.

[0032] The sweetener may be sucralose, acesulfame potassium, stevia, aspartame, etc. In the present invention, one or more selected from these may be used.

[0033] Examples of the milk and dairy products that can be used include raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, partially skimmed milk, skim milk, processed milk, cream, cheese, concentrated whey, ice cream, concentrated milk, concentrated skim milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein-enriched whey powder, buttermilk powder, sweetened milk powder, modified milk powder, fermented milk, lactic acid bacteria drinks, dairy drinks, calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, whey protein concentrate, total milk protein, etc. In the present invention, one or more selected from these can be used.

[0034] The fats and oils that can be used include margarine, shortening, butter, powdered fats and oils, liquid oil, etc. In the present invention, one or more selected from these can be used.

[0035] Examples of leavening agents that can be used include carbonates such as sodium bicarbonate and ammonium carbonate, and those to which one or more of the following have been added: tartaric acid, sodium bitartrate, monobasic sodium phosphate, monobasic calcium phosphate, fumaric acid, sodium fumarate, potassium fumarate, sodium citrate, calcium citrate, ammonium citrate, glucono-delta-lactone, sodium gluconate, potassium gluconate, ammonium gluconate, and calcined alum have been added, or starches have been added. Commercially available baking powders can also be used. In the present invention, one or more of these can be used.

[0036] Examples of eggs that can be used 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, powdered egg yolks, powdered whole eggs, and powdered egg whites. In the present invention, one or more types selected from these can be used.

[0037] The cake dough of the present invention can be produced, for example, by blending and mixing the oil-in-water emulsion for kneading cake dough of the present invention and, if necessary, the other ingredients described above, during the production of cake dough containing cereal flour.

[0038] Alternatively, the cake dough can be produced by blending the oil-in-water emulsion for kneading cake batter of the present invention, and, if necessary, the other ingredients described above, with a commercially available mixed powder and mixing them. A foaming operation may be added during the preparation of the cake dough. The foaming procedure may be selected from a variety of methods, such as the flour batter method, sugar batter method, and all-in-mix method, depending on the type of cake batter. The foaming operation may be carried out by using Italian meringue or by separately foaming egg whites, such as by using egg whites separately.

[0039] The specific gravity of the cake dough of the present invention is preferably 0.3 to 0.9, more preferably 0.35 to 0.8. In particular, in the case of a sponge cake, the specific gravity is preferably 0.3 to 0.8, more preferably 0.35 to 0.55.

[0040] In the present invention, the specific gravity of the cake dough can be measured, for example, as follows. First, prepare a measuring cup of a fixed volume and measure the weight of the water when it is filled to the brim. Next, use the measuring cup to measure the weight of cake batter when it is filled to the brim within 1 minute after production. The measured weight of the cake batter is then divided by the measured weight of the water to obtain the specific gravity of the cake batter. The specific gravity of the cake batter is measured at 20°C.

[0041] The cake dough of the present invention can be heated in the same manner as conventional cake dough to give a cake. The heat treatment may be, for example, baking, frying, steaming, or steam-baking, and one or more treatments selected from these may be carried out, but baking is preferred. The cake obtained can be stored in a refrigerator or freezer, or can be heated in a microwave oven after storage. [Example]

[0042] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples. The pH values ​​below were measured for emulsions at 20°C. The average particle size of the oil particles is D50 on a volume basis, measured using a laser particle size distribution analyzer manufactured by Shimadzu Corporation.

[0043] <Production of oil-in-water emulsion for kneading cake batter> [Production Example 1] An aqueous phase was prepared by mixing 20 parts by weight of sugar-mixed fructose-glucose syrup (75% sugar solids), 2 parts by weight of vinegar (15% acetic acid content), and 25 parts by weight of 10% by weight enzyme-treated (phospholipase A-treated) salted egg yolk. Separately, an oil phase was prepared by mixing 40 parts by weight of rapeseed salad oil and 13 parts by weight of randomly interesterified palm superolein oil. The oil phase was then added to the aqueous phase while stirring to obtain an oil-in-water preliminary emulsion. This was then emulsified and homogenized in a colloid mill to obtain an oil-in-water emulsion A for kneading cake batter of the present invention, which has an average oil particle size of 3 μm or less, a pH of the aqueous phase of 4.0, and a sugar content of 15% by weight. The 10% by weight salted egg yolk is egg yolk containing 10% by weight of salt in the salted egg yolk.

[0044] [Production Example 2] An oil-in-water emulsion B for kneading into cake batter of the present invention was obtained using the same formulation and production method as in Production Example 1, except that the 40 parts by mass of rapeseed salad oil and 13 parts by mass of randomly interesterified palm superolein oil in Production Example 1 were replaced with 53 parts by mass of rapeseed salad oil. The emulsion had an average oil particle size of 3 μm or less, a pH of 4.0, and a sugar content of 15% by mass.

[0045] [Production Example 3] An oil-in-water emulsion C for use in kneading cake batter of the present invention, having an average oil particle size of 3 μm or less, a pH of 4.0, and a sugar content of 15% by mass, was obtained using the same formulation and production method as in Production Example 1, except that 25 parts by mass of 10% by mass of enzyme-treated (treated with phospholipase A) salted egg yolk in Production Example 1 was replaced with 25 parts by mass of 10% by mass of enzyme-treated (treated with phospholipase A and protease). Alcalase was used as the protease.

[0046] [Production Example 4] An oil-in-water emulsion D for use in kneading cake batter of the present invention, having an average oil particle size of 3 μm or less, a pH of 4.0, and a sugar content of 14% by mass, was obtained using the same formulation and production method as in Production Example 1, except that 25 parts by mass of 10% by mass enzyme-treated (treated with phospholipase A) salted egg yolk in Production Example 1 was replaced with 25 parts by mass of 10% by mass enzyme-treated (treated with phospholipase A and protease) salted egg yolk used in Production Example 3, and furthermore, 20 parts by mass of sugar-mixed fructose-glucose liquid sugar (solid sugar content 75% by mass) was replaced with 20 parts by mass of reduced starch syrup (solid content 70% by mass).

[0047] [Production Example 5] An oil-in-water emulsion E for use in kneading cake batter of the present invention, having an average oil particle size of 3 μm or less, a pH of 4.0, and a sugar content of 14% by mass, was obtained using the same formulation and production method as in Production Example 1, except that 25 parts by mass of 10% by mass enzyme-treated (treated with phospholipase A) salted egg yolk in Production Example 1 was replaced with 25 parts by mass of 10% by mass enzyme-treated (treated with phospholipase A and protease) salted egg yolk used in Production Example 3, and further, 20 parts by mass of sugar-mixed fructose-glucose syrup (solid sugar content 75% by mass) was replaced with 20 parts by mass of invert sugar syrup (solid content 70% by mass).

[0048] [Production Example 6] An oil-in-water emulsion F for use in kneading cake batter of the present invention was obtained using the same formulation and production method as in Production Example 1, having an average oil particle size of 3 μm or less, a pH of 5.0, and a sugar content of 3% by mass. The emulsion F has an average oil particle size of 3 μm or less, a pH of 5.0, and a sugar content of 3% by mass. The same formulation and production method as in Production Example 1 were used, except that the 25 parts by mass of 10% by mass of enzyme-treated (treated with phospholipase A) salted egg yolk used in Production Example 1 was replaced with 25 parts by mass of 10% by mass of enzyme-treated (treated with phospholipase A and protease) salted egg yolk used in Production Example 3, and the amount of sugar-mixed fructose-glucose liquid sugar (solid sugar content 75% by mass) was changed from 20 parts by mass to 4 parts by mass, and 16 parts by mass of water was added.

[0049] [Production Example 7] An oil-in-water emulsion G for use in kneading cake batter of the present invention was obtained using the same formulation and production method as in Production Example 1, having an average oil particle size of 3 μm or less, a pH of 4.5, and a sugar content of 7.5% by mass. The oil-in-water emulsion G for use in kneading cake batter of the present invention has an average oil particle size of 3 μm or less, a pH of 4.5, and a sugar content of 7.5% by mass. The same formulation and production method as in Production Example 1 were used, except that the 25 parts by mass of 10% by mass of enzyme-treated (treated with phospholipase A) salted egg yolk used in Production Example 1 was replaced with 25 parts by mass of enzyme-treated (treated with phospholipase A and protease) salted egg yolk used in Production Example 3, and further, the 20 parts by mass of sugar-mixed fructose-glucose liquid sugar (solid sugar content 75% by mass) was changed to 10 parts by mass, and 10 parts by mass of water was added.

[0050] [Production Example 8] An oil-in-water emulsion H for use in kneading cake batter of the present invention, having an average oil particle size of 3 μm or less, a pH of 4.0, and a sugar content of 22.5% by mass, was obtained using the same formulation and production method as in Production Example 1, except that the 40 parts by mass of rapeseed salad oil in Production Example 1 was changed to 30 parts by mass, the 25 parts by mass of enzyme-treated (treated with phospholipase A) 10% by mass salted egg yolk was replaced with 25 parts by mass of enzyme-treated (treated with phospholipase A and protease) 10% by mass salted egg yolk used in Production Example 3, and the 20 parts by mass of sugar-mixed fructose-glucose syrup (solid sugar content 75% by mass) was changed to 30 parts by mass.

[0051] [Production Example 9] Comparative oil-in-water emulsion I for use in kneading cake batter was obtained using the same formulation and production method as in Production Example 1, except that 2 parts by mass of vinegar (acetic acid content 15% by mass) in Production Example 1 was replaced with 2 parts by mass of water. The emulsion had an average oil particle size of 3 μm or less, a pH of 7, and a sugar content of 15% by mass.

[0052] [Production Example 10] Comparative oil-in-water emulsion J for kneading into cake batter was obtained using the same formulation and production method as in Production Example 1, except that 25 parts by mass of enzyme-treated (treated with phospholipase A) 10% by mass salted egg yolk in Production Example 1 was replaced with 25 parts by mass of 10% by mass salted egg yolk. The emulsion had an average oil particle size of 3 μm or less, a pH of 4.0, and a sugar content of 15% by mass.

[0053] <Production of sponge cake dough and sponge cake> The above oil-in-water emulsions A to J for kneading into cake batter were used to produce sponge cake batters and sponge cakes of Examples 1 to 8 and Comparative Examples 1 and 2 according to the formulation and production method of sponge cakes described below.

[0054] [Examples 1 to 8, Comparative Examples 1 and 2] 130 parts by mass of whole eggs (net), 120 parts by mass of caster sugar, and 12 parts by mass of the oil-in-water emulsion for kneading cake batter (any of A to J) were placed into a mixer bowl, which was then set in a vertical mixer. Using a wire whisk, the mixture was mixed at low speed for 10 seconds, then whipped at high speed for 3 minutes and foamed until the specific gravity reached 0.35. To this was added 100 parts by mass of plain flour, and after mixing at low speed for 30 seconds, 4 parts by mass of butter oil and 12 parts by mass of rapeseed oil that had been heated to 40°C were added, and the mixture was mixed at low speed for 30 seconds and then at medium speed for 10 seconds, to obtain sponge cake doughs A to J with a specific gravity of 0.45. A No. 7 sponge cake mold was lined with bottom and side papers, and 450 g of the resulting sponge cake batter was poured into it and baked in a stationary oven at 180°C for 30 minutes to obtain sponge cakes A to J. The dispersibility of the oil-in-water emulsion in the batter in each of Examples 1 to 8 was good.

[0055] Comparative Example 3 Sponge cake dough K and sponge cake K with a specific gravity of 0.45 were obtained in the same manner as in [Examples 1 to 8, Comparative Examples 1 and 2], except that 12 parts by mass of water was used instead of 12 parts by mass of oil-in-water emulsion for kneading cake dough.

[0056] <Sponge cake evaluation> The volume of the resulting sponge cakes was visually observed on the day of baking and evaluated according to the following evaluation criteria. The results are shown in Tables 1 and 2. The resulting sponge cakes were stored at room temperature for one day, and then evaluated for softness, moistness, and crispness by 10 panelists according to the following evaluation criteria. The total score was used as the evaluation score, and the results are shown in Tables 1 and 2 below. 33~40 points: ◎+, 25~32 points: ◎, 17~24 points: ○, 9~16 points: △, 8 points or less: ×

[0057] <Volume evaluation criteria> ⊚: No burnt-down was observed, and the sponge cake was of sufficient volume. ○: Although there was some denting, there was almost no burn-down and the sponge cake was of sufficient volume. △: The sponge cake was significantly burned down and had an insufficient volume. ×: The sponge cake was severely burned down and had an insufficient volume.

[0058] <Evaluation criteria for softness, moistness, and crispness> Softness 4 points...extremely good. 3 points...Good. 2 points...slightly bad. 1 point...bad. 0 points...extremely poor.

[0059] Moisturizing 4 points...extremely good. 3 points...Good. 2 points...slightly bad. 1 point...bad. 0 points...extremely poor.

[0060] Crisp 4 points...Very crisp. 3 points...crisp. 2 points...A little sticky and not very crisp. 1 point... Sticky and not very crisp. 0 points...extremely sticky and not very crisp.

[0061] [Table 1]

[0062] [Table 2]

[0063] <Production of steamed cake dough and steamed cake> [Example 9] 140 parts by weight of whole eggs (net), 100 parts by weight of caster sugar, 20 parts by weight of starch syrup, 15 parts by weight of cake foaming emulsified oil (Torte (registered trademark): manufactured by ADEKA Corporation), 15 parts by weight of concentrated milk-like composition (Prime EF: manufactured by ADEKA Corporation) and 20 parts by weight of the oil-in-water emulsion C for kneading cake dough were placed in a mixer bowl, which was set in a vertical mixer, and whipped using a wire whipper until the specific gravity was 0.30. 100 parts by weight of soft flour and 1 part by weight of baking powder were added, and the mixture was mixed at low speed for 30 seconds. 15 parts by weight of cake kneading oil (Glacieux (registered trademark): manufactured by ADEKA Corporation) were added, and the mixture was mixed at low speed for 30 seconds and medium speed for 10 seconds. A steamed cake dough A having a specific gravity of 0.5 was obtained. The dispersibility of the oil-in-water emulsion in the dough of Example 9 was good. 45 g of the obtained steamed cake dough A was poured into a heat-resistant cup and steamed in a steamer at 90°C for 15 minutes to obtain steamed cake A.

[0064] Comparative Example 4 Steamed cake dough B and steamed cake B with a specific gravity of 0.5 were obtained in the same manner as in Example 4, except that 20 parts by mass of oil-in-water emulsion C for kneading cake dough were not added and the amount of whole eggs (net) was changed from 140 parts by mass to 160 parts by mass.

[0065] When the cakes were tasted for comparison one day after steaming, steamed cake A obtained using the oil-in-water emulsion for kneading cake batter of the present invention was found to have a larger volume and to be superior in softness, moistness, and crispness to steamed cake B, which did not use the emulsion.

Claims

1. An oil-in-water emulsion for kneading cake batter, which contains 15 to 35% by mass of enzyme-treated egg yolk and 1 to 35% by mass of sugars, and is used to prepare cake batter having a pH of 3.0 to 5.5 in the aqueous phase and a specific gravity of 0.3 to 0.

9.

2. 2. The oil-in-water emulsion for kneading cake batter according to claim 1, wherein the enzyme-treated egg yolk is obtained by treating egg yolk with phospholipase A and protease.

3. The oil-in-water emulsion for kneading cake batter according to claim 1 or 2, wherein the oil-in-water emulsion contains transesterified oils and fats.

4. The oil-in-water emulsion for cake dough kneading according to any one of claims 1 to 3, having an oil / fat content of 15 to 80% by mass.

5. A method for producing cake dough having a specific gravity of 0.3 to 0.9 using an oil-in-water emulsion for cake dough kneading, which contains 15 to 35% by mass of enzyme-treated egg yolk and 1 to 35% by mass of sugars and has an aqueous phase with a pH of 3.0 to 5.5.

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