Fats and oils composition for butter cakes

Abstract

To provide a fat composition for butter cake, capable of manufacturing butter cake suppressing oil exudation and maintaining a good texture even after an elapse of long time, and to provide butter cake.SOLUTION: A fat composition for butter cake includes maltose-generating α-amylase, hemicellulase and mono-glycerol mono-unsaturated fatty acid ester. The fat composition for butter cake enables a manufacture of butter cake, suppressing oil exudation and maintaining a good texture even after an elapse of long time, and can provide such butter cake.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a fat and oil composition for butter cakes and a butter cake dough that can suppress greasiness by containing maltose-producing α-amylase, hemicellulase, and monoglycerin monounsaturated fatty acid ester, and can produce butter cakes having a good texture even after a long time has passed.

Background Art

[0002] A butter cake means a cake using butter (or a butter substitute such as margarine) as one of the main raw materials, and is produced using butter, flour, sugars, eggs, and baking powder as raw materials. Representative ones include pound cake, financier, madeleine, Baumkuchen, muffin, cupcake, fruit cake, etc. After baking, it is required to maintain a soft, moist and good-mouthed texture immediately after baking even after a long time has passed. Also, after baking, during storage or distribution, if oil seeps out from the butter cake and adheres to the packaging container, the appearance of the product is damaged, and the consumer's willingness to purchase decreases. Therefore, a butter cake without greasiness is desired. However, in butter cakes, it has been difficult to suppress greasiness while maintaining the softness, moist feeling, and mouthfeel due to the large amount of butter blended. [[ID=1​​​​​​​​​​​​​​​Japanese Patent Publication No. 2018-157771 [Patent Document 2] Japanese Patent Publication No. 2020-68770 [Patent Document 3] Japanese Patent Publication No. 2020-184952 [Overview of the project] [Problems that the invention aims to solve]

[0005] However, Patent Documents 1 to 3 have the following problems. While Patent Documents 1 and 2 have some effect in improving the texture of confectionery, they do not have the effect of suppressing oil stains. Furthermore, Patent Document 3 describes the effect on bread, and even when this method is applied to butter cakes, which have a high fat content, a sufficient texture improvement effect is not obtained in butter cakes, nor is it possible to suppress oil stains.

[0006] The object of the present invention is to provide a fat and oil composition for butter cakes that can suppress oil staining and produce butter cakes that maintain a good texture even after a long period of time, and a butter cake. [Means for solving the problem]

[0007] As a result of diligent research to solve the above problems, the present invention was completed by discovering that a fat composition containing maltose-producing α-amylase, hemicellulase, and monoglycerol monounsaturated fatty acid ester can suppress oil staining of butter cakes and maintain a good texture even after a long period of time.

[0008] In other words, the present invention is as follows [1] to [4]. [1] A fat composition for butter cake containing maltose-producing α-amylase, hemicellulase, and monoglycerol monounsaturated fatty acid ester. [2] A butter cake batter containing cereal flour and the butter cake fat composition described in [1]. [3] A method for producing butter cake dough, characterized by using cereal flour and the butter cake oil composition described in [1]. A butter cake made by baking the butter cake batter described in [4][2]. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a fat and oil composition for butter cakes that can suppress oil staining and produce butter cakes that maintain a good texture even after a long period of time, as well as a butter cake. [Modes for carrying out the invention]

[0010] [Fat composition for butter cakes] The butter cake fat composition of the present invention is characterized by containing maltose-producing α-amylase, hemicellulase, and monoglycerol monounsaturated fatty acid ester. The butter cake fat composition of the present invention can exert its effects in any form, whether as shortening, water-in-oil emulsion, or oil-in-water emulsion. The present invention will be described in more detail below.

[0011] (Maltose-producing α-amylase) The maltose-producing α-amylase used in this invention is an enzyme that mainly produces maltose by hydrolyzing the α-1,4-glucosidic bonds of starch, and can be derived from bacteria such as Bacillus or fungi such as Aspergillus. One or more of these maltose-producing α-amylases may be selected and used. Maltose-producing α-amylases with an optimal temperature of 65-85°C act near the gelatinization temperature of starch, thus enabling more efficient decomposition of starch into maltose.

[0012] Maltose-producing α-amylase breaks down starch to produce maltose, a disaccharide with moisturizing properties. This results in a soft, melt-in-the-mouth texture, and the shortened side chains of the starch create a starch structure that is less prone to retrogradation, allowing the product to maintain a good texture even after a long period of time.

[0013] In the butter cake fat composition of the present invention, the content of maltose-producing α-amylase is not particularly limited, but is preferably 1 to 200 u per 100 g of edible fat. The lower limit is more preferably 5 u or more, even more preferably 10 u or more, and particularly preferably 20 u or more. The upper limit is more preferably 100 u or less, even more preferably 80 u or less, and particularly preferably 60 u or less. When the content is 1 u or more, sufficient maltose is produced, resulting in a soft, melt-in-the-mouth texture, and the side chains of the starch become shorter, forming a starch structure that is less susceptible to retrogradation, allowing the good texture to be maintained even after a long time. When the content is 200 u or less, excessive starch decomposition is suppressed, resulting in a soft, melt-in-the-mouth texture.

[0014] In this invention, the activity unit of the maltose-producing α-amylase is defined as 1u, where 1 μmol of enzyme produces a reducing sugar equivalent to 1 μmol of maltose per minute. Enzyme activity can be determined by reacting maltotriose as a substrate at 40°C for 10 minutes and quantifying the resulting reducing sugar. The reducing sugar can be quantified by referring to "Method for Quantification of Reducing Sugars (2nd Edition)" (by Sakuzo Fukui, Gakkai Shuppan Center).

[0015] (Hemicellulase) The hemicellulase used in this invention is an enzyme that hydrolyzes polysaccharides contained in plant tissues, and includes xylanase, which hydrolyzes xylan; arabanase, which hydrolyzes araban; and mannase, which hydrolyzes mannan. Any of these may be selected, but xylanase is preferably selected and added. The hemicellulase is derived from fungi (e.g., Trichoderma, Melipillus, Humicola, Aspergillus, Fusarium) or bacteria (e.g., Bacillus). One or more of these hemicellulases may be selected and used. The hemicellulase decomposes polysaccharides near the gelatinization temperature of starch, efficiently increasing the action of maltose-producing α-amylase on starch. This results in a soft, melt-in-the-mouth texture, and the ability to maintain a good texture even after a long period of time.

[0016] The optimal temperature for hemicellulase is preferably 45°C to 60°C. Since hemicellulase with an optimal temperature of 45°C to 60°C has an optimal temperature near the gelatinization temperature of starch, as starch gelatinization progresses, hemicellulase breaks down polysaccharides, releasing the water contained in the polysaccharides into the butter cake batter, improving the moistness and allowing it to be efficiently used for starch gelatinization. As starch gelatinization progresses sufficiently, maltose-producing α-amylase can act on the starch, thus efficiently enhancing the effect of maltose-producing α-amylase. In addition, as starch gelatinization progresses sufficiently and the starch structure of the butter cake becomes strong, the butter is held within the network of the starch structure, which suppresses oil seepage from the butter cake.

[0017] In the butter cake fat composition of the present invention, the hemicellulase content is not particularly limited, but is preferably 1 to 2000u per 100g of edible fat. More preferably, the lower limit is 100u or more, even more preferably 300u or more, and particularly preferably 500u or more. More preferably, the upper limit is 1800u or less, and even more preferably 1500u or less. When the content is 1u or more, the water contained in the polysaccharides is released into the butter cake dough, and the action of maltose-producing α-amylase on the starch can be sufficiently enhanced, resulting in a soft, moist, melt-in-your-mouth texture that can be maintained even after a long period of time. When the content is 2000u or less, excessive decomposition of polysaccharides is suppressed, and gluten formation due to excessive release of water is suppressed, resulting in a soft, moist, melt-in-your-mouth texture.

[0018] In this invention, the active unit of the hemicellulase is defined as 1 u, which is the amount of enzyme that produces 1 μmol of xylose per minute. The active unit can be determined by reacting hemicellulose as a substrate at 40°C for 10 minutes and quantifying the resulting reducing sugar.

[0019] (Monoglycerin monounsaturated fatty acid ester) The monoglycerin monounsaturated fatty acid ester used in the present invention is characterized in that the constituent fatty acid is a monounsaturated fatty acid, preferably oleic acid. The monoglycerin monounsaturated fatty acid ester can improve the dispersibility of fats and oils, improve the creaming property and egg absorption property, and improve the emulsion stability of the dough. As a result, a soft and moist texture can be obtained. Furthermore, the effect of the monoglycerin monounsaturated fatty acid ester can be enhanced by using it in combination with hemicellulase. When baking a butter cake dough, hemicellulase decomposes polysaccharides, and the water contained in the polysaccharides is released into the dough. The released water is emulsified by the monoglycerin monounsaturated fatty acid ester and spread throughout the dough, promoting the gelatinization of starch and strengthening the structure of the butter cake, thereby suppressing the greasiness of the butter cake.

[0020] In the fat and oil composition of the present invention, the content of the monoglycerin monounsaturated fatty acid ester is not particularly limited, but in 100 parts by mass of edible fats and oils, it is preferably 0.1 part by mass to 4.0 parts by mass. As the lower limit, it is more preferably 0.2 part by mass or more, still more preferably 0.3 part by mass or more, and particularly preferably 0.4 part by mass or more. As the upper limit, it is more preferably 3.0 parts by mass or less, still more preferably 2.0 parts by mass or less. When it is 0.1 part by mass or more, the dispersibility of the fats and oils is improved, and the emulsion stability of the dough can be enhanced, so that a soft and moist texture can be obtained. When it is 4.0 parts by mass or less, excessive softening of the fats and oils is suppressed, and a decrease in the emulsion stability of the dough is suppressed, so that a soft and moist texture can be obtained.

[0021] (Edible fats and oils) As the edible oil used in the present invention, edible oils generally used as raw materials for margarine and shortening can be used. For example, natural animal and vegetable oils and fats such as beef tallow, lard, fish oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, corn oil, etc., and their hydrogenated oils, highly hydrogenated oils, interesterified oils, etc. can be mentioned. These are appropriately selected according to the purpose and used alone or in combination of two or more. By dispersing or dissolving maltose-forming α-amylase, hemicellulase, and monoglycerin monounsaturated fatty acid ester in the edible oil, the dispersibility of each component in the butter cake batter can be enhanced, and the effects of each component can be obtained more efficiently. The SFC (solid fat content) of the edible oil at 25°C, which is the temperature during the production of a general butter cake batter, is preferably 4 to 40%, and more preferably 9 to 35%. When maltose-forming α-amylase, hemicellulase, and monoglycerin monounsaturated fatty acid ester are not contained in the edible oil but added alone to the butter cake batter, the effects of the present invention cannot be expected.

[0022] In addition, the measurement of the solid fat content is carried out in accordance with the standard oil and fat analysis test method "2.2.9 Solid Fat Content (NMR Method)". The measuring device uses "SFC-2000R" (manufactured by Astec Co., Ltd.), and the solid fat content in the present invention is measured using this measuring device.

[0023] In the butter cake oil composition of the present invention, as long as the effects of the present invention are not impaired, additives generally used in the oil composition used for the butter cake batter, such as modified starch, other enzymes, emulsifiers, preservatives, pH adjusters, pigments, flavors, etc. may be appropriately used.

[0024] The present invention provides a method for producing a fat and oil composition for butter cakes, which can be achieved by adding the maltose-producing α-amylase and hemicellulase at a temperature that does not deactivate them, in the same manner as the conventional methods for producing shortening, margarine, and oil-in-water emulsions. For example, the following method can be used: First, the fat and oil and oil-soluble components are heated to a temperature above their melting point, and after uniform dissolution, heated water and water-soluble components sufficiently dissolved in water are added, and after uniform mixing and stirring, the temperature is lowered to 50-55°C. Next, an enzyme is added, and the mixture is rapidly cooled and plasticized using a rapid cooling and kneading device, and then cooled to 30°C or below to obtain the desired fat and oil composition for butter cake dough. In the above production, when cooling a homogeneous mixture that is in a high-temperature state, the container holding the homogeneous mixture may be cooled from the outside, but it is preferable in terms of performance to rapidly cool it using a chiller, botter, combinator, etc., which are generally used in the production of shortening and margarine.

[0025] [Butter cake batter] The butter cake batter of the present invention is characterized by containing cereal flour and the butter cake fat composition of the present invention. Preferably, the cereal flour content in the batter is 15 to 30% by mass. More preferably, it is manufactured by the sugar batter method or the whole-egg method and is characterized by a batter that contains air. Furthermore, a butter cake can be obtained by baking the butter cake batter of the present invention.

[0026] The amount of the butter cake fat composition of the present invention in the butter cake batter is preferably 50 to 200 parts by mass per 100 parts by mass of cereal flour. More preferably, the lower limit is 80 parts by mass or more. More preferably, the upper limit is 150 parts by mass or less, and even more preferably 120 parts by mass or less. By setting the content of the butter cake fat composition within this range, a good texture for the butter cake can be obtained.

[0027] In addition to butter (or butter substitutes such as margarine), flour, sugars, eggs, and baking powder, the ingredients for the butter cake in this invention include emulsifiers, water, modified starch, dairy products, salt, caramel, fruit, preservatives, vitamins, proteins, amino acids, chemical leavening agents, and flavors.

[0028] Suitable grain flours for use with the butter cake fat composition of the present invention include wheat flour, rice flour, barley flour, rye flour, and the like. The butter cake batter of the present invention can be produced by mixing the butter cake fat composition of the present invention with grain flour and other ingredients as the main raw materials.

[0029] [Butter cake] In addition to butter (or butter substitutes such as margarine), flour, sugars, eggs, and baking powder, the ingredients for the butter cake in this invention include emulsifiers, water, modified starch, dairy products, salt, caramel, fruit, preservatives, vitamins, proteins, amino acids, chemical leavening agents, and flavors. [Examples]

[0030] The present invention will now be specifically described with reference to examples, but these examples are not intended to limit the present invention. (Example 1) A butter cake fat composition was prepared using the following method with the formulation shown in Table 1. 5 kg of hydrogenated palm oil (melting point 42°C), 30 kg of palm oil, 35 kg of hydrogenated rapeseed oil (melting point 36°C), 30 kg of rapeseed oil, 500 g of monoglycerin monounsaturated fatty acid ester, and other components were blended and heated to dissolve the oil phase. 20 kg of heated water was added to the mixture to produce an emulsion. The emulsion was cooled to 50-55°C, 50 g of maltose-producing α-amylase and 50 g of hemicellulase were added, and the mixture was thoroughly stirred. Then, it was rapidly cooled to below 25°C using a margarine production machine to produce a butter cake fat composition. The enzyme activity (u) per 100 g of edible fat in the butter cake fat composition is shown in Table 1. (Examples 2-12, Comparative Examples 1-8) Examples 2-12 and Comparative Examples 1-8 were prepared using the formulations shown in Tables 1 and 2, and the fat and oil compositions for butter cake were manufactured under the same conditions as in Example 1.

[0031] Using the fat and oil compositions for butter cake prepared in the examples and comparative examples, a pound cake, a type of butter cake, was produced by the following manufacturing method. In Comparative Example 8, edible fats and oils, other components, maltose-producing α-amylase, hemicellulase, and monoglycerin monounsaturated fatty acid esters were each added to the butter cake batter individually (not as a mixed fat and oil composition).

[0032] (Method for making pound cake) 300g (250g in Example 11) of the butter cake fat composition and 300g of granulated sugar were weighed into a mixer bowl and mixed at low speed for 5 minutes. Then, while mixing at low speed, 300g of whole eggs were added in 5 portions, and after all the whole eggs had been added, the mixture was mixed at low speed for 1 minute. 300g of cake flour and 3g of baking powder, which had been sifted beforehand, were added and the mixture was mixed at low speed for 30 seconds and then at medium speed for 15 seconds to obtain the pound cake batter. The composition of the pound cake batter is shown in Table 3. The obtained batter was divided into 250g portions and baked in an oven at 165°C (top heat) and 150°C (bottom heat) for 34 minutes. After the pound cakes were allowed to cool at room temperature for 1 hour, they were removed from the molds, placed in bags, sealed, and stored at 20°C.

[0033] [Pound cake review] The texture (softness, moistness, melt-in-the-mouth quality) and oiliness of the pound cake after baking were evaluated. The evaluation method for each evaluation item is described below.

[0034] (Evaluation of softness) After baking, pound cakes stored at 20°C for 1 day (D+1) and 30 days (D+30) were cut into 2cm wide slices and then into 4cm x 4cm x 2cm squares to be used as samples. The stress (N) required to compress the pound cake by 6mm from the cut surface was measured using a rheometer manufactured by Yamaden Co., Ltd., and the softness was evaluated. The stress values ​​of the pound cake using Comparative Example 1 in (D+1) and (D+30) were set to 100, and values ​​less than 70 were evaluated as "◎", 70 or more and less than 80 as "〇", 80 or more and less than 90 as "△", and 90 or more as "×". The average of 10 values ​​was used as the softness score, and evaluations of "◎" and "〇" were considered pass.

[0035] (Evaluation of moistness) The moistness of pound cakes stored at 20°C for 1 day (D+1) and 30 days (D+30) after baking was evaluated by 10 panelists. Moisture was evaluated using a pound cake made with Comparative Example 1 as the baseline, with a rating of very moist (5), slightly moist (4), comparable (3), slightly dry (2), and dry (1). An average score of 4.4-5.0 points from the 10 panelists was rated as "◎", 3.7-4.3 points as "○", 3.1-3.6 points as "△", and 3.0 points or less as "×", with "◎" and "○" being considered passing grades.

[0036] (Evaluation of melt-in-your-mouth texture) The melt-in-your-mouth texture of pound cakes stored at 20°C for 1 day (D+1) and 30 days (D+30) after baking was evaluated by 10 panelists. The evaluation was conducted according to the following criteria, with the average score of the 10 panelists being rated as follows: 2.5-3.0 points as "◎", 2.0-2.4 points as "○", 1.5-1.9 points as "△", and 1.0-1.4 points as "×". "◎" and "○" were considered passing grades. Evaluation criteria: (3 points) It has no grittiness when chewed and dissolves quickly in the mouth. (2 points) It doesn't feel gritty when chewed, but it takes a long time to dissolve in the mouth. (1 point) It feels gritty when chewed and takes a long time to dissolve in the mouth.

[0037] (Evaluation of oil stains) The bottom of a butter cake (7cm x 14cm, 6-7cm high) was placed on a filter paper of the same size as the bottom, and the filter paper was placed in a plastic bag. After storage at 20°C for 30 days (D+30), the oil staining was evaluated by the increase in mass of the filter paper. The evaluation was performed according to the following criteria, and a rating of "◎" or "〇" was considered a pass. Evaluation criteria: (◎) The increase in the mass of the filter paper is less than 1g. (〇) The increase in the mass of the filter paper is 1g or more but less than 2g. (△) The increase in the mass of the filter paper is 2g or more but less than 3g. (×) The increase in the mass of the filter paper is 3g or more.

[0038] [Enzymes used] (Maltose-producing α-amylase) 1) Product name: OPTICAKE FRESH 50BG, manufactured by Novozyme Japan Co., Ltd., enzyme activity 840u / g 2) Product name: Novamyl-3D, manufactured by Novozyme Japan Co., Ltd., enzyme activity 1500 u / g (Hemicellulase) 3) Product name: Sucrase X, manufactured by Mitsubishi Chemical Corporation, enzyme activity 25000 u / g 4) Product name: Sumizyme X, manufactured by Shin Nippon Chemical Co., Ltd., enzyme activity 5000 u / g (Monoglycerin monounsaturated fatty acid ester) 5) Product name: Poem OL-200VM, manufactured by Riken Vitamin Co., Ltd., Substance name: Monoglycerin oleate ester 6) Product name: Emulgy OL-100H, manufactured by Riken Vitamin Co., Ltd., Substance name: Monoglycerin oleate ester (α-amylase) 7) Product name: Spitase CP3, manufactured by Nagase ChemteX Co., Ltd., enzyme activity 30,000 u / g (Maltotetraose-producing α-amylase) 8) Product name: POWERFresh 3050 GF, manufactured by Danisco Japan Co., Ltd., enzyme activity 3500 u / g (Monoglycerin monosaturated fatty acid ester) 9) Product name: Emulgy MS, manufactured by Riken Vitamin Co., Ltd., Substance name: Monoglycerin stearate ester

[0039] [Table 1]

[0040] [Table 2]

[0041] [Table 3]

[0042] The results in Tables 1 and 2 show that using the butter cake fat composition of the present invention yields excellent results in all aspects, including softness, moistness, melt-in-the-mouth quality, and oiliness. On the other hand, as shown in Comparative Examples 1 to 7, a butter cake fat composition that does not contain any of maltose-producing α-amylase, hemicellulase, or monoglycerin monounsaturated fatty acid ester cannot obtain the effects of the present invention. Furthermore, as shown in Comparative Example 8, adding maltose-producing α-amylase, hemicellulase, or monoglycerin monounsaturated fatty acid ester individually to cereal flour does not yield the effects of the present invention.

Claims

1. A fat composition for butter cake containing edible oils and fats, maltose-producing α-amylase, hemicellulase, and monoglycerin monounsaturated fatty acid esters, The content of the maltose-producing α-amylase is 1 to 200 u per 100 g of the edible oil. The hemicellulase content is 1 to 2000 u per 100 g of edible oil. A butter cake oil composition wherein the content of the monoglycerin monounsaturated fatty acid ester is 0.1 to 4.0 parts by mass per 100 parts by mass of the edible oil.

2. A butter cake batter containing cereal flour and the butter cake fat composition according to claim 1.

3. A method for producing butter cake dough, characterized by using cereal flour and the butter cake oil composition according to claim 1.

4. A butter cake made by baking the butter cake batter according to claim 2.

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