Cake manufacturing method

Abstract

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

Description

Technical Field

[0001] The present invention relates to a method for manufacturing a cake.

Background Art

[0002] Conventionally, in the production of cakes such as sponge cakes, as methods utilizing the foaming power of eggs used as raw materials, there are the co-whipping method in which whole eggs are whipped and then combined with flour, and the separate whipping method in which egg yolks and egg whites are whipped separately and then combined with flour. Also, for industrial mass production, as a method utilizing foaming agents such as food emulsifiers, there is the all-in-mix method in which all cake raw materials are mixed and then foamed. On the other hand, pound cakes containing a large amount of solid fats such as butter and margarine, and butter cakes such as Baumkuhnen, have problems such as the air bubbles in the cake batter generated by the foaming power of foaming agents or eggs not being stable due to the defoaming effect of the solid fat, and the volume being likely to decrease. Therefore, generally, a cake manufacturing method called the sugar-butter method is used. The sugar-butter method is a cake manufacturing method that utilizes the foaming of a mixture of solid fat and sugars. First, the solid fat and sugars are whipped, then whole eggs are mixed and stirred, and finally, flour is added to produce cake batter. However, since the sugar-butter method adds flour last, it is difficult to uniformly mix the cake batter, and the baked cake tends to be powdery and have a rough texture. Also, the volume of the cake produced by the sugar-butter method is still not satisfactory.

[0003] Regarding techniques for manufacturing cakes using the sugar batter method, for example, a method for manufacturing baked goods has been disclosed in which exomalt tetrahydrolase, xylanase, and phospholipase are incorporated into a baked goods dough containing 50 to 200 parts by mass of sugars per 100 parts by mass of starch raw material, and the texture of pound cakes manufactured by the sugar batter method has been improved (Prior Reference 1). Furthermore, a method for manufacturing baked goods has been disclosed in which an oil-in-water emulsion for kneading into baked goods containing 3 to 15% by weight of milk-derived protein and 0.1 to 3% by weight of fermented cellulose complex is added, and the texture of pound cakes manufactured by the sugar batter method has been improved (Prior Reference 2).

[0004] However, these techniques are not always sufficient to improve the texture and volume of cakes, which are challenges in the sugar batter method. There is a need for more practical and effective cake manufacturing techniques. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2020-22372 [Patent Document 2] Japanese Patent Publication No. 2019-170288 [Overview of the project] [Problems that the invention aims to solve]

[0006] The present invention aims to provide a method for producing cakes that improve the texture, volume, and other qualities of cakes manufactured by the sugar batter method, and an oil and fat composition used therein. [Means for solving the problem]

[0007] As a result of diligent research into the aforementioned problems, the inventors discovered that the problems can be solved by mixing solid fats and sugars in the sugar batter method with an oil and fat composition containing a predetermined amount of glycerin succinate fatty acid ester and oil and fat. Based on this finding, the present invention was conceived.

[0008] In other words, the present invention includes the following configuration. (1) In a method for producing cake using the sugar batter method, A method for producing a cake, characterized by mixing solid fats and sugars together with a fat composition containing 1 to 30% by mass of glycerin succinate fatty acid ester and 60% by mass or more of fats and oils. (2) A method for producing a cake according to (1), further comprising lecithin in the fat and oil composition. (3) A fat and oil composition used in a method for producing cakes by the sugar batter method, the composition containing 1 to 30% by mass of glycerin succinate fatty acid ester and 60% by mass or more of fat and oil. (4) The oil and fat composition according to (3) further containing lecithin. [Effects of the Invention]

[0009] The present invention provides a method for manufacturing cakes and a fat composition used therein that can improve the quality of cakes manufactured by the sugar batter method. Specifically, it can improve the texture of cakes, such as powderiness and grittiness, which are problematic in the sugar batter method. It can also improve the volume of cakes, which is another problem in the sugar batter method. [Modes for carrying out the invention]

[0010] The solid fat used in the cake manufacturing method of the present invention refers to fats that exhibit a relatively soft paste-like or semi-solid state at room temperature (15-25°C) or below, or fats that exhibit a relatively hard solid state, or fat compositions exhibiting these states. Examples include lard, beef tallow, milk fat, butter, coconut oil, palm oil, margarine, cocoa butter, and processed fats and oils. Processed fats and oils include those that have been treated by fractionation, hydrogenation, or transesterification of vegetable oils and animal oils. Specifically, examples include hydrogenated fats such as hydrogenated palm oil, hydrogenated coconut oil, hydrogenated soybean oil, and hydrogenated rapeseed oil, as well as fractionated fats such as fractionated palm oil, fractionated coconut oil, fractionated soybean oil, and fractionated rapeseed oil. Only one type of solid fat may be used, or any two or more types may be used in combination.

[0011] The solid fat content (SFC) of the solid fat used in the cake manufacturing method of the present invention at 20°C is usually 5% or more, preferably 5-50%, more preferably 10-40%, even more preferably 10-30%, and particularly preferably 10-20%. The SFC of solid fats at 20°C can be measured using the standard method for analyzing fats and oils (Japan Oil Chemists' Society).

[0012] The sugars used in the method for producing the cake of the present invention include, for example, monosaccharides such as glucose, fructose, xylose, galactose, and arabinose, disaccharides such as sucrose, lactose, maltose, and trehalose, and oligosaccharides such as maltotetraose, maltopentaose, and maltohexaose. Granulated sugar, refined sugar, glucose-fructose syrup, and fructose-glucose syrup, which are mainly composed of sugars, are also included in the definition of sugars. There are no particular restrictions on the form of the sugars, and they may be in powder, liquid, or paste form. Only one type of sugar may be used, or any two or more types may be used in combination.

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

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

[0015] Examples of glycerin succinate fatty acid esters include Poem B-10 (trade name; glycerin succinate stearate ester; manufactured by Riken Vitamin Co., Ltd.) and Poem B-30 (trade name; glycerin succinate stearate ester; manufactured by Riken Vitamin Co., Ltd.), which are commercially manufactured and sold, and these can be used in the present invention.

[0016] The fats and oils contained in the fat and oil composition used in the method for producing the cake of the present invention are not particularly limited, but examples include vegetable oils, animal fats and oils, processed fats and oils, medium-chain triglycerides, etc. Examples of vegetable oils include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, coconut oil, palm oil, palm kernel oil, peanut oil, olive oil, sesame oil, etc. Examples of animal fats and oils include lard, beef tallow, fish oil, milk fat, etc. Examples of processed fats and oils include those obtained by fractionation, hydrogenation, transesterification, etc. from vegetable oils and fats or animal fats, and specifically, examples include hydrogenated oils such as hydrogenated palm oil, hydrogenated coconut oil, hydrogenated soybean oil, hydrogenated rapeseed oil, and fractionated oils such as fractionated palm oil, fractionated coconut oil, fractionated soybean oil, fractionated rapeseed oil, etc. Examples of medium-chain fatty acid triglycerides include caproic acid triglyceride, caprylic acid triglyceride, capric acid triglyceride, and lauric acid triglyceride. Among these oils and fats, it is preferable to use a liquid oil that is liquid at room temperature (15-25°C) or below, in terms of dispersibility of glycerin succinic acid fatty acid ester in the oil composition. Only one type of oil or fat may be used, or any two or more types may be used in combination.

[0017] The fat composition used in the method for producing the cake of the present invention preferably further contains lecithin. Lecithin mainly consists of phospholipids obtained from oilseeds such as soybeans and rapeseed or animal raw materials such as egg yolks [for example, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, or enzymatically treated products thereof (for example, lysophosphatidylcholine, which is an enzymatic hydrolysate of phosphatidylcholine)]. Examples of lecithin include crude lecithin (crude lecithin) which contains glycolipids, simple lipids such as triglycerides, free sugars, pigments, etc. in addition to phospholipids; high-purity lecithin (purified lecithin) obtained by removing simple lipids etc. from crude lecithin to increase the purity of phospholipids; fractional lecithin, enzymatically hydrolyzed lecithin, enzymatically treated lecithin, etc., which are obtained by further fractionation or enzymatic treatment. Lecithin may be used alone or in any combination of two or more types.

[0018] As lecithin, for example, SLP paste (trade name; crude lecithin; manufactured by Tsujido Oil Co., Ltd.), Nisshin Lecithin DX (trade name; crude lecithin; manufactured by Nisshin Oillio Group Co., Ltd.), Resimer EL (trade name; enzymatically decomposed lecithin; manufactured by Riken Vitamin Co., Ltd.), etc. are commercially manufactured and sold, and these can be used in the present invention.

[0019] The oil and fat composition used in the method for producing the cake of the present invention is not particularly limited in its form, but in terms of dispersibility in solid fat and saccharides, it is preferably liquid, paste-like, or semi-solid.

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

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

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

[0023] The fat and oil composition used in the method for producing the cake of the present invention may contain any component as long as it does not hinder the effects of the present invention. Examples of such components include antioxidants such as tocopherol and L-ascorbic acid fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, glycerin triceth acid fatty acid esters, glycerin diacetyl tartrate fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, sucrose fatty acid esters, and food emulsifiers other than lecithin.

[0024] The method for producing the fat and oil composition used in the present invention's method for producing cakes is not particularly limited, and known methods can be used. For example, one method involves dissolving glycerin succinic acid fatty acid ester and, optionally, lecithin in fat and oil to produce a liquid, paste, or semi-solid formulation.

[0025] The sugar batter method used in the present invention's method for producing cakes refers to a method of producing cake batter by a method comprising the steps of mixing solid fat and sugars (step A), mixing eggs into the mixture containing solid fat and sugars obtained in step A (step B), and mixing cereal flour into the mixture containing solid fat, sugars and eggs obtained in step B (step C), and then obtaining a cake by baking the cake batter and subjecting it to heat treatment such as steaming. The sugar batter method used in the present invention's method for producing cakes may include any steps as long as steps A, B, and C are included, as long as they do not hinder the effects of the present invention. Examples of such steps include mixing cake ingredients other than solid fat, sugars, eggs, and cereal flour, which will be described later.

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

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

[0028] There are no particular restrictions on the mixing method in step A, and any known method can be used. For example, one method involves putting solid fat and sugars into a mixer bowl, then adding the oil composition, mixing them with a beater or whisk at a low speed, preferably for 0.5 to 1.5 minutes, until the solid fat, sugars, and oil composition are homogeneous, and then stirring at a high speed, preferably for 1 to 10 minutes. When mixing, it is preferable to use solid fat, sugars, and the oil composition at room temperature (15 to 25°C).

[0029] In step B, eggs are mixed with the mixture containing the solid fat obtained in step A, sugars, and the aforementioned fat composition. Chicken eggs are preferred for use in step B, and may be egg whites, egg yolks, or whole eggs, but egg yolks or whole eggs are preferred. In addition to cracked eggs (raw eggs), liquid eggs, dried eggs, frozen eggs, etc., may also be used for use in step B. There are no particular restrictions on the amount of eggs used in step B relative to the mixture obtained in step A, but 10 to 100 parts by mass is preferred, 20 to 80 parts by mass is more preferred, and 30 to 70 parts by mass is even more preferred, per 100 parts by mass of the mixture obtained in step A. Furthermore, any components may be added in step B as long as they do not hinder the effects of the present invention. Examples of such components include cake ingredients other than the solid fat, sugars, eggs, and flour described later.

[0030] There are no particular restrictions on the mixing method in step B, and any known method can be used. For example, one method involves putting the mixture obtained in step A into a mixer bowl, then adding the eggs, mixing them with a beater or whisk at a low speed, preferably for 0.5 to 3 minutes, until the mixture obtained in step A and the eggs are homogeneous, and then stirring at a high speed, preferably for 1 to 3 minutes. When adding the eggs and mixing at a low speed, it is preferable to add the eggs in 2 to 6 portions, mixing for 0.5 to 1 minute after each addition. Furthermore, when mixing, it is preferable to use the mixture obtained in step A and the eggs at room temperature (15 to 25°C).

[0031] In step C, flour is mixed with the mixture containing the solid fat obtained in step B, sugars, the aforementioned fat composition, and eggs. The flour used in step C is not particularly limited, but examples include wheat flour, barley flour, rye flour, rice flour, buckwheat flour, corn flour, soybean flour, etc. Wheat flour may also be weak flour, medium flour, strong flour, etc. The amount of flour used in step C relative to the mixture obtained in step B is not particularly limited, but 10 to 70 parts by mass is preferred, 15 to 60 parts by mass is more preferred, and 20 to 50 parts by mass is even more preferred, per 100 parts by mass of the mixture obtained in step B. In addition, any component may be added in step C as long as it does not hinder the effects of the present invention. Examples of such components include cake ingredients other than the solid fat, sugars, eggs, and flour described later.

[0032] There are no particular restrictions on the mixing method in step C, and any known method can be used. For example, one such method involves putting the mixture obtained in step B into a mixer bowl, then adding the flour, and mixing them with a beater or whisk at a low speed, preferably for 0.5 to 3 minutes, until the mixture obtained in step B and the flour are homogeneous. Furthermore, it is preferable to use the mixture obtained in step B and the flour at room temperature (15 to 25°C) during mixing.

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

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

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

[0036] The amount of solid fat in the cake batter is preferably 1 to 50% by mass, more preferably 5 to 40% by mass, and even more preferably 10 to 30% by mass. The amount of sugars in the cake batter is preferably 1 to 50% by mass, more preferably 5 to 40% by mass, and even more preferably 10 to 30% by mass. The amount of eggs in the cake batter is preferably 1 to 50% by mass, more preferably 5 to 40% by mass, and even more preferably 10 to 30% by mass. The amount of cereal flour in the cake batter is preferably 1 to 50% by mass, more preferably 5 to 40% by mass, and even more preferably 10 to 30% by mass.

[0037] The cakes obtained by the cake manufacturing method of the present invention can be made by subjecting the cake batter to heat treatment such as baking or steaming, and examples include sponge cakes, roll cakes, butter sponge cakes, pound cakes, chiffon cakes, madeleines, muffins, pancakes, baumkuchen, castella, dorayaki, steamed cakes, steamed buns, and the like.

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

[0039] [Preparation of fat and oil compositions used in the manufacturing method of cakes using the sugar batter method] (1) Raw materials 1) Glycerin succinate fatty acid ester (Product name: Poem B-10; Glycerin succinate stearate ester; Manufactured by Riken Vitamin Co., Ltd.) 2) Glycerin tricyan acid fatty acid ester (product name: Poem K-30; manufactured by Riken Vitamin Co., Ltd.) 3) Glycerin fatty acid ester (product name: Emulgy P-100; manufactured by Riken Vitamin Co., Ltd.) 4) Lecithin (Product name: SLP Paste; Crude lecithin; Manufactured by Tsuji Oil Co., Ltd.) 5) Rapeseed oil (Product name: Rapeseed Salad Oil; Manufactured by Boso Oil Co., Ltd.)

[0040] (2) Manufacturing method In each test plot, all raw materials were placed in a 1L stainless steel beaker according to the content (mass%) listed in Table 1, so that 500g of oil composition was obtained. The mixture was heated and mixed at 80°C for approximately 10 minutes. After that, it was allowed to cool to obtain oil compositions 1 to 7. Oil compositions 1 to 4 are examples, and oil compositions 5 to 7 are comparative examples.

[0041] [Table 1]

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

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

[0044] Furthermore, cake batter 8 and cake 8 were obtained in the same manner as the cake preparation method described above, except that the amount of butter was changed to 200g and no fat composition was added.

[0045] Table 2 shows the parts by mass of each ingredient contained in cake batters 1-8, and the specific gravity (g / ml) of cake batters 1-8.

[0046] [Table 2]

[0047] (3) Evaluation of the cake The cakes were evaluated based on texture and volume. Texture was sensorily evaluated for each of the eight cakes (1-8) according to the texture evaluation criteria described in Table 3, and the results were coded. Volume was measured for each of the eight cakes (1-8) from the base to the highest point of the top (in cm), and evaluated according to the volume evaluation criteria described in Table 3, and the results were coded. For both evaluation items, "◎" and "○" indicated satisfaction with the effects of the present invention. The evaluation results are shown in Table 4.

[0048] [Table 3]

[0049] [Table 4]

[0050] As shown in Table 4, cakes 1 to 4, which were made using the example fat compositions 1 to 4, received an evaluation of "◎" or "○" in all evaluation items, indicating superiority in terms of texture and volume. Among these, fat composition 3, which has a high content of glycerin succinic acid fatty acid ester, and fat composition 4, which also contains lecithin, were found to be particularly preferable because the cakes 3 and 4 made using them had excellent volume. Furthermore, it was found that the stability, handling, and dispersibility of the fat composition were improved by using lecithin in combination. On the other hand, cakes 5-7 using comparative examples of fat and oil compositions 5-7, and cake 8 without a fat and oil composition, received a "△" or "×" rating in all evaluation items, indicating that they were undesirable in terms of texture and volume.

Claims

1. In the method of manufacturing cakes using the sugar batter method, A method for producing a cake, characterized by mixing a solid fat with sugars, and mixing them together with a fat composition containing 6 to 25% by mass of glycerin succinate fatty acid ester and 60% by mass or more of fat, wherein the solid fat has a SFC (solid fat content) of 5 to 50% at 20°C.

2. The method for producing a cake according to claim 1, wherein the oil and fat composition further contains lecithin.

3. A fat and oil composition used in a method for producing cakes by the sugar batter method, where a solid fat and sugars are mixed together, the composition is characterized by containing 6 to 25% by mass of glycerin succinic acid fatty acid ester and 60% by mass or more of fat and oil, wherein the solid fat has a SFC (solid fat content) of 5 to 50% at 20°C.

4. The oil and fat composition according to claim 3, further containing lecithin.

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