Foaming agent for confectionery

Abstract

To provide a whipping agent for confectionery which can whip confectionery dough in a short period even at a low temperature, and from which confectionery having fine texture of the confectionery dough after baking can be acquired.SOLUTION: In a whipping agent, in the whole whipping agent for confectionery, a fat content is 5 weight% or less and a moisture content is 30-60 weight%. In the whole whipping agent, there are included: 8-20 weight% of an emulsifier A which is formed of mono-glycerin mono-saturated fatty acid ester; 4-20 weight% of an emulsifier B which includes saccharose saturated fatty acid ester having 8 or more pf HLB and glycerin organic acid saturated fatty acid ester, and includes 50-100 weight% of the glycerin organic acid saturated fatty acid ester and saccharose saturated fatty acid ester having 8 or more of HLB with respect to the whole body of the emulsifier B, which is at least one kind of an emulsifier selected from glycerin organic acid saturated fatty acid ester, saccharose saturated fatty acid ester having 8 or more of HLB, lecithin, and sorbitan saturated fatty acid ester; 0.5-10 weight% of at least one kind of an emulsifier C selected from polyglycerin fatty acid ester having 8 or more of HLB, saccharose fatty acid ester having 13 or more of HLB, and enzymolysis lecithin; 0.01-5 weight% of at least one kind of a thickener selected from xanthan gum, guar gum, carrageenan, agar, gelatin, tamarind gum, roast bean gum, alginate, pectin, cellulose and a derivative thereof; and 1-10 weight% of ethanol.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a foaming agent for confectionery, which is a foaming composition having a continuous phase formed as an aqueous phase, and is one type of dough improver used for foaming confectionery dough such as sponge dough and Baumkuchen dough.

Background Art

[0002] A foaming agent for confectionery is a foaming composition having a continuous phase formed as an aqueous phase, which is produced by blending an emulsifier, saccharides, and other auxiliary raw materials, and is one type of dough improver used for foaming cake dough such as sponge dough and Baumkuchen dough. In the foaming composition, the emulsifier and the aqueous phase component have a lamellar liquid crystal structure, so that the composition easily blends with the dough; upon mixing, the emulsifier which is a surfactant is oriented between air and the dough, and has the function of causing foaming. In recent years, the demand for higher production efficiency has increased due to factors such as labor cost reduction, and conventional foaming agents for confectionery often require a long time for foaming and fail to meet the required quality. Furthermore, as production procedures have been simplified, liquid egg may be used immediately after being taken out of a refrigerator without temperature adjustment, and conventional foaming agents for confectionery are hard at low temperatures, so they are less compatible with dough and have the problem of inferior foaming properties. In addition to these productivity-related problems, there is a widespread demand for cakes that have a fine and even crumb structure in the baked cake dough and are rich in egg flavor.

[0003] Therefore, as a foaming agent for confectionery intended to quickly blend into the dough even at low temperatures, an edible foaming agent (Patent Document 1) containing sugar alcohols, propylene glycol fatty acid esters, etc., with a specific particle size distribution has been disclosed. However, this propylene glycol fatty acid ester has an adverse effect on the flavor of the cake dough, making it unusable for some users. Furthermore, as an emulsifying foaming agent for cakes that reduces hardness, improves dispersibility, and has excellent foaming properties, an emulsifying foaming agent for cakes containing specific amounts of glycerin fatty acid esters, sucrose saturated fatty acid esters, unsaturated fatty acid esters, etc., has been disclosed (Patent Document 2). However, even the foaming agent described in this patent document does not have sufficient foaming power at low temperatures, and the examples do not use thickeners, resulting in a cake dough with low viscosity, low dough stability, a coarse texture, and unsuitability for mass production. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2007-82463 [Patent Document 2] Japanese Patent Publication No. 2017-176139 [Overview of the project] [Problems that the invention aims to solve]

[0005] The objective of the present invention is to provide a foaming agent for confectionery that can foam the dough quickly even at low temperatures, and produce confectionery with a fine texture after baking. [Means for solving the problem]

[0006] The inventors of this invention conducted extensive research to solve the above problems and found that a confectionery foaming agent containing specific amounts of emulsifiers A, B, and C, a thickener, and ethanol, with fat and water content within a specific range, foams confectionery dough in a short time even at low temperatures, and that confectionery dough baked using this foaming agent has a fine texture, thus completing the present invention.

[0007] In other words, the first aspect of the present invention is a confectionery foaming agent having a fat content of 5% by weight or less and a water content of 30-60% by weight in the whole foaming agent, wherein the whole foaming agent comprises: emulsifier A consisting of monoglycerin monosaturated fatty acid ester: 8-20% by weight, at least one emulsifier selected from the group consisting of glycerin organic acid saturated fatty acid ester, sucrose saturated fatty acid ester with an HLB of 8 or more, lecithin, and sorbitan saturated fatty acid ester, and further comprising glycerin organic acid saturated fatty acid ester and sucrose saturated fatty acid ester with an HLB of 8 or more, and glycerin organic acid saturated fatty acid ester and sucrose with an HLB of 8 or more This invention relates to a foaming agent for confectionery, containing: Emulsifier B: 4-20% by weight, which includes saturated fatty acid esters in 50-100% by weight of the total Emulsifier B; Emulsifier C: 0.5-10% by weight, which is at least one selected from the group consisting of polyglycerin fatty acid esters with an HLB of 8 or higher, sucrose fatty acid esters with an HLB of 13 or higher, and enzymatically hydrolyzed lecithin; Thickener C: 0.01-5% by weight, which is at least one selected from the group consisting of xanthan gum, guar gum, carrageenan, agar, gelatin, tamarind gum, roasted bean gum, alginic acid derivatives, pectin, cellulose and its derivatives; and Ethanol: 1-10% by weight. A preferred embodiment relates to a confectionery foaming agent containing, in total, at least one sugar alcohol selected from the group consisting of sorbitol, mannitol, maltitol, xylitol, erythritol, and reduced starch syrup: 7 to 28% by weight, and at least one polyhydric alcohol selected from the group consisting of glycerin, polyglycerin, and propylene glycol: 1 to 10% by weight. The second aspect of the present invention relates to confectionery containing the confectionery foaming agent. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a foaming agent for confectionery that can foam the dough in a short time even at low temperatures, and that produces confectionery with a fine texture after baking. [Modes for carrying out the invention]

[0009] The present invention will be described in more detail below. The foaming agent for confectionery of the present invention is characterized by having an oil content and water content within a specific range, and containing specific amounts of emulsifiers A, B, and C, a thickener, and ethanol.

[0010] Since the aforementioned fats and oils may inhibit foaming ability or result in a less fine texture of the confectionery dough after baking, the less fat and oil they are present, the better. Preferably, the amount is 5% by weight or less, more preferably 3% by weight or less, even more preferably 1% by weight or less, and most preferably substantially absent. Here, substantially absent fats and oils means that fat and oil raw materials are not intentionally blended into the confectionery foaming agent, and includes cases where they are unintentionally present as impurities.

[0011] Furthermore, while there are no particular limitations on the oils and fats used, those that are liquid at room temperature are preferred, and rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, etc., are preferred.

[0012] In this disclosure, low temperature corresponds to the temperature inside a refrigerator, for example, 3 to 15°C, and room temperature corresponds to, for example, 15 to 30°C.

[0013] The aforementioned moisture content is preferably 30-60% by weight, more preferably 40-60% by weight, and even more preferably 40-55% by weight of the total foaming agent for confectionery. If it is less than 30% by weight, the effect of making the dough finer after baking may be reduced, and if it is more than 60% by weight, the proportion of ingredients that maintain the liquid crystal structure will decrease, and the product may not be viable.

[0014] The emulsifier A is an emulsifier that imparts foaming properties, and specifically, monoglycerin monosaturated fatty acid esters are preferred. As the saturated fatty acid esters, palmitic acid esters, stearic acid esters, and behenic acid esters are preferred, with stearic acid esters being more preferred.

[0015] The content of emulsifier A is preferably 8 to 20% by weight, more preferably 8 to 18% by weight, and even more preferably 12 to 18% by weight, of the total foaming agent for confectionery. If the content is less than 8% by weight, the foaming ability may not be sufficiently imparted, and if it is more than 20% by weight, the liquid crystal structure may not be maintained, resulting in reduced foaming ability.

[0016] The emulsifier B is an emulsifier that stabilizes the liquid crystal structure, and is preferably at least one selected from the group consisting of glycerin organic acid saturated fatty acid ester, sucrose saturated fatty acid ester with an HLB of 8 or higher, lecithin, and sorbitan saturated fatty acid ester. It is also preferable that it contains glycerin organic acid saturated fatty acid ester and sucrose saturated fatty acid ester with an HLB of 8 or higher, and that the glycerin organic acid saturated fatty acid ester and sucrose saturated fatty acid ester with an HLB of 8 or higher constitute 50 to 100% by weight of the total emulsifier B.

[0017] As the glycerol organic acid saturated fatty acid ester, citrate monoglyceride is preferred. As the citrate monoglyceride, citrate monosaturated fatty acid glyceride is preferred, and citrate monostearate glyceride is more preferred.

[0018] The sucrose saturated fatty acid ester used as emulsifier B is preferably one with an HLB of 8 or higher. If the HLB is lower than 8, the effect of stabilizing the liquid crystal structure is reduced, and foaming ability may decrease. A higher HLB is better, but emulsifiers with an HLB exceeding 20 are difficult to obtain. The saturated fatty acid ester is preferably palmitic acid ester or stearic acid ester, with stearic acid ester being more preferred.

[0019] The lecithin mentioned above is not particularly limited as long as it is edible, but soy lecithin, sunflower lecithin, and egg yolk lecithin are preferred, with soy lecithin being more preferred from the viewpoint of price.

[0020] As the saturated fatty acid ester constituting the sorbitan saturated fatty acid ester, palmitic acid ester, stearic acid ester, and behenic acid ester are preferred. Among them, stearic acid ester is more preferred from the viewpoint of cost, and behenic acid ester is more preferred for dough requiring heat resistance.

[0021] The content of the emulsifier B is preferably 4 to 20% by weight, more preferably 10 to 20% by weight, and still more preferably 10 to 15% by weight, based on the entire foaming agent for confectionery. If the content is less than 4% by weight, the effect of stabilizing the liquid crystal structure is not sufficient, and after long-term storage, the confectionery dough may not be foamable in a short time at low temperature. If the content is more than 20% by weight, the flavor of the baked dough may be deteriorated.

[0022] The emulsifier C is an emulsifier that imparts foamability in a short time even at low temperature, and is preferably at least one selected from the group consisting of polyglycerol fatty acid esters having an HLB of 8 or more, sucrose fatty acid esters having an HLB of 13 or more, and enzymatically decomposed lecithin.

[0023] As the polyglycerol fatty acid ester, a polyglycerol fatty acid ester having an HLB of 8 or more is preferred. If the HLB is lower than 8, the effect of imparting foamability in a short time even at low temperature may be low. A higher HLB is better, but substantially no emulsifier has an HLB exceeding 20.

[0024] The fatty acid ester constituting the polyglycerol fatty acid ester may be either a saturated fatty acid ester or an unsaturated fatty acid ester. As the saturated fatty acid, lauric acid, myristic acid, palmitic acid, and stearic acid are preferred, and as the unsaturated fatty acid, oleic acid is preferred.

[0025] The polymerization degree of polyglycerol in the polyglycerol fatty acid ester is preferably as high as possible, and is 4 or more, more preferably 6 or more. If the polymerization degree is lower than 4, the effect of imparting foamability in a short time even at low temperature may be low, and substantially no emulsifier has a polymerization degree exceeding 10.

[0026] The sucrose fatty acid ester used as emulsifier C is preferable to have a high HLB, and a sucrose saturated fatty acid ester with an HLB of 13 or higher is preferred. However, if the HLB is lower than 13, the effect of imparting foaming properties in a short time even at low temperatures may be low, and emulsifiers with an HLB of more than 20 are difficult to obtain.

[0027] The saturated fatty acid esters constituting the sucrose saturated fatty acid ester are preferably palmitic acid ester and stearic acid ester, with stearic acid ester being more preferred.

[0028] Furthermore, sucrose saturated fatty acid esters with an HLB of 13 or higher also fall under the category of emulsifier B. However, when using them, it is sufficient to use them in a way that satisfies the content requirements for both emulsifier B and emulsifier C. In that case, even if only one raw material is used as a sucrose saturated fatty acid ester with an HLB of 13 or higher, it can be considered as if both emulsifier B and emulsifier C were included.

[0029] The aforementioned enzyme-hydrolyzed lecithin mainly consists of phosphatidic acid and lysolecithin obtained from plant lecithin or egg yolk lecithin, and examples of plant lecithin include soy lecithin and sunflower lecithin.

[0030] The content of emulsifier C is preferably 0.5 to 10% by weight of the total foaming agent for confectionery, more preferably 0.5 to 5% by weight, and even more preferably 1 to 5% by weight. If the content is less than 0.5% by weight, the effect of imparting foaming ability in a short time even at low temperatures may be low, and if it is more than 10% by weight, the baked dough may become sticky and have an undesirable texture.

[0031] The aforementioned thickener is characterized by its ability to refine the texture of the confectionery dough after baking, and is preferably at least one selected from the group consisting of xanthan gum, guar gum, carrageenan, agar, gelatin, tamarind gum, roasted bean gum, alginic acid derivatives, pectin, cellulose, and its derivatives, with xanthan gum, guar gum, tamarind gum, and roasted bean gum being more preferred, and xanthan gum being even more preferred due to its high effect in imparting viscosity to the dough.

[0032] The amount of the thickening agent is preferably 0.01 to 5% by weight of the total foaming agent for confectionery, more preferably 0.01 to 0.5% by weight, and even more preferably 0.1 to 0.5% by weight. If the amount is less than 0.01% by weight, the effect of making the dough finer after baking may be low, and if it is more than 5% by weight, the baked dough may become sticky and have an undesirable texture.

[0033] The aforementioned ethanol is characterized by its ability to improve foaming properties, and its content is preferably 1 to 10% by weight, more preferably 1 to 5% by weight, and even more preferably 2 to 5% by weight, of the total foaming agent for confectionery. If the amount is less than 1% by weight, the effect of improving foaming properties may be low, or the texture of the confectionery dough after baking may be inferior, and if it is more than 10% by weight, an ethanol-derived flavor may remain in the baked dough, resulting in an undesirable flavor.

[0034] The aforementioned foaming agent for confectionery preferably contains a sugar alcohol from the viewpoint of improving the stability of the liquid crystal. Examples of the sugar alcohol include at least one sugar alcohol selected from the group consisting of sorbitol, mannitol, maltitol, xylitol, erythritol, and reduced starch syrup. Among these, sorbitol is more preferred from the viewpoint of stabilizing the liquid crystal structure and the flavor of the baked dough.

[0035] The sugar alcohol content is preferably 7 to 28% by weight, more preferably 7 to 21% by weight, and even more preferably 10.5 to 21% by weight, of the total amount of the confectionery foaming agent. If the content is less than 7% by weight, the effect of making the dough finer after baking may be low, and if it is more than 28% by weight, the flavor derived from the sugar alcohol may become too strong in the baked dough.

[0036] The aforementioned foaming agent for confectionery preferably contains a polyhydric alcohol from the viewpoint of keeping the confectionery dough moist after baking. The polyhydric alcohol can be at least one selected from the group consisting of glycerin, polyglycerin, and propylene glycol. Among these, glycerin is preferred because it has a high effect in keeping the confectionery dough moist after baking.

[0037] The polyhydric alcohol content is preferably 1 to 10% by weight, more preferably 3 to 10% by weight, and even more preferably 3 to 5% by weight, of the total foaming agent for confectionery. If the content is less than 1% by weight, the effect of making the dough moist may be low, and if it is more than 10% by weight, the flavor derived from the polyhydric alcohol may become too strong in the baked dough.

[0038] The aforementioned foaming agent for confectionery may also contain other optional ingredients, such as colorants like β-carotene, oil-soluble antioxidants like extracted tocopherol and L-ascorbic acid palmitate, food emulsifiers, flavorings like milk flavor, vanilla flavor, and orange oil, and inorganic salts such as sodium bicarbonate, sodium carbonate, and potassium carbonate as pH adjusters.

[0039] According to the aforementioned foaming agent for confectionery, because it has a lamellar liquid crystal structure due to an emulsifier that stabilizes the liquid crystal structure for a long period of time and an aqueous phase component, it is possible to foam the confectionery dough at low temperatures and in a short time even after long-term storage, and to obtain confectionery with a fine texture after baking.

[0040] The following is an example of a method for producing the foaming agent for confectionery of the present invention. First, a predetermined amount of raw materials is added to a beaker in order, starting with the liquid raw materials. The mixture is heated and stirred until the temperature reaches 60-80°C, and then cooled to 1-50°C at a cooling rate of 5°C / min or less, stirring as needed, to obtain the foaming agent for confectionery of the present invention.

[0041] By incorporating the aforementioned foaming agent for confectionery into the confectionery dough, a confectionery with a fine texture after baking can be obtained. Examples of such confectionery include cakes and Baumkuchen made with sponge cake. [Examples]

[0042] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way to these examples. In the examples, "parts" and "%" are based on weight.

[0043] The raw materials used in the examples and comparative examples are as follows: 1) Rapeseed oil: "Refined Rapeseed Oil" manufactured by Kaneka Corporation 2) Monoglycerin monostearate: "Emulgy MS" manufactured by Riken Vitamin Co., Ltd. 3) Monoglyceride citrate: "Poem K-30" manufactured by Riken Vitamin Co., Ltd. 4) Sorbitan stearate: "Poem S-65V" manufactured by Riken Vitamin Co., Ltd. (HLB=3.0) 5) Lecithin: Yelchin TS from ARCHER DANIELS MIDLAND 6) Sucrose stearate ester: "Ryoto Sugar Ester S-1170" manufactured by Mitsubishi Chemical Foods Corporation (HLB=11) 7) Polyglycerin oleate: "SY Glister MO-7S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB=12.9) 8) Xanthan gum: CP KELCO APS "K-OB" 9) Ethanol: "Shuncol B" manufactured by Shinwa Alcohol Industry Co., Ltd. 10) Sorbitol: "Sorbitol 'Ueno'" manufactured by Ueno Food Techno Co., Ltd. 11) Glycerin: "Glycerin" manufactured by Sakamoto Pharmaceutical Co., Ltd. 12) Monoglycerin monobehenate: "Poem B-100" manufactured by Riken Vitamin Co., Ltd. (HLB=5.4) 13) Sucrose stearate ester: "Ryoto Sugar Ester S-970" manufactured by Mitsubishi Chemical Foods Corporation (HLB=9) 14) Sucrose stearate: "DK Ester F-140" manufactured by Daiichi Kogyo Seiyaku Co., Ltd. (HLB=13) 15) Sucrose stearate ester: "Ryoto Sugar Ester S-1670" manufactured by Mitsubishi Chemical Foods Corporation (HLB=16) 16) Sucrose stearate ester: "Ryoto Sugar Ester S-370" manufactured by Mitsubishi Chemical Foods Corporation (HLB=3) 17) Sucrose stearate ester: "Ryoto Sugar Ester S-570" manufactured by Mitsubishi Chemical Foods Corporation (HLB=5) 18) Sucrose stearate ester: "Ryoto Sugar Ester S-770" manufactured by Mitsubishi Chemical Foods Corporation (HLB=7) 19) Polyglycerin stearate: "SY Glister MS-3S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB=8.4) 20) Polyglycerin oleate: "SY Glister MO-3S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB=8.8) 21) Polyglycerin stearate: "SY Glister TS-7S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB=10) 22) Polyglycerin oleate: "SY Glister MO-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB=11.6) 23) Polyglycerin laurate: "SY Glister ML-750" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB=14.7) 24) Polyglycerin oleate: "SY Glister PO-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB=4.7) 25) Polyglycerin stearate: "SY Glister TS-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB=7.4) 26) Enzyme-hydrolyzed lecithin: "Sorec K-EML" manufactured by Koyo Shokai Co., Ltd. (HLB=11)

[0044] <Rating> (Evaluation of foaming properties) Add 1.2 parts by weight of granulated sugar (temperature adjusted to 20°C), 0.1 parts by weight of rapeseed oil, 1.6 parts by weight of liquid whole egg (temperature adjusted to 5°C), and 0.06 parts by weight of confectionery foaming agent to 100 parts by weight of cake flour in a mixer bowl. Attach the wire whisk to the mixer (Hobart Japan Co., Ltd., model number: N-50) and mix at low speed for 30 seconds, then mix at medium speed until the specific gravity is 0.40 g / cm³. 3 Whip until it reaches or for 15 minutes. During mixing, the temperature inside the mixer bowl was kept below 15°C. Start mixing at medium speed until the specific gravity reaches 0.40 g / cm³. 3 The time taken to reach the target was measured. The evaluation criteria were as follows: 5 points: within 6 minutes 4 points: within 8 minutes 3 points: within 10 minutes 2 points: within 12 minutes 1 point: 0.40g / cm 3 Not reaching

[0045] <Sensory evaluation of sponge cake> The sponge cakes obtained in the examples and comparative examples were stored for 24 hours in a room temperature-controlled to 20°C. Then, 10 skilled panelists visually evaluated the fineness of the texture of the cakes, and the average of their evaluation scores was used as the evaluation value. The evaluation criteria were as follows:

[0046] (The fineness of the fabric's weave) 5 points: Compared to Example 4, the bubbles are finer and more uniform overall. 4 points: Compared to Example 4, the bubbles are more uniform overall. 3. As in Example 4, the bubbles are somewhat uniform overall. Point 2: Compared to Example 4, the bubbles are slightly less uniform. 1 point: Compared to Example 4, the bubbles are non-uniform. -: Foaming ability evaluation: 0.40 g / cm 3 Not rated because it did not reach the required level.

[0047] (Example 1) Foaming agent for confectionery and preparation of cake using the same A foaming agent for confectionery was prepared according to the formulation shown in Table 1. Specifically, first, predetermined amounts of ethanol, sorbitol (sugar alcohol), glycerin (polyhydric alcohol), and water were all added to a stainless steel beaker and mixed while stirring. Next, predetermined amounts of monoglycerin monostearate (emulsifier A), citrate monoglyceride (emulsifier B), sucrose stearate (HLB=11, emulsifier B), polyglycerin oleate (HLB=12.9, emulsifier C), lecithin (emulsifier B), sorbitan stearate (emulsifier B), and xanthan gum (thickener) were gradually added to the stainless steel beaker while stirring, and the mixture was heated to 80°C, mixed, and dissolved to create an oil-in-water emulsion. After that, the mixture was cooled to 50°C at a rate of 1°C / min while stirring at 3000 rpm using a homomixer Mark II (Primix Corporation) to obtain a foaming agent for confectionery, and the obtained foaming agent for confectionery was stored at room temperature. The foaming properties of confectionery foaming agents were evaluated 3 days (D+3) and 14 days (D+14) after the start of storage, and the results are shown in Table 1.

[0048] To 100 parts by weight of cake flour, add 1.2 parts by weight of granulated sugar (temperature maintained at 20°C), 0.1 parts by weight of rapeseed oil, 1.6 parts by weight of liquid whole egg (temperature maintained at 5°C), and 0.06 parts by weight of confectionery foaming agent (14 days after storage) to a mixer bowl. Mix at low speed for 30 seconds, then mix at medium speed until the specific gravity is 0.40 g / cm³. 3 The mixture was whipped until it reached a certain consistency. 250 parts by weight of cake flour and 2.5 parts by weight of baking powder were added and mixed at low speed for 30 seconds, then scraped down and whipped at medium speed for 1 minute to obtain the sponge cake batter. 380g of the batter was poured into a No. 6 can and baked in a fixed oven at 180°C (top heat) and 150°C (bottom heat) for 45 minutes. The cake was then left to stand in a room heated to 20°C for 24 hours to obtain the sponge cake. The fineness of the texture of the obtained sponge cake was evaluated and the results are shown in Table 1.

[0049] (Examples 2-4, Comparative Example 1) Foaming agent for confectionery and preparation of cakes using the same A foaming agent for confectionery and a sponge cake were prepared using the same procedure as in Example 1, except that the amounts of rapeseed oil, sorbitol, and water were varied according to the formulation shown in Table 1. The obtained foaming agent for confectionery was stored at room temperature and its foaming ability (D+3, D+14) was evaluated. The fineness of the texture of the obtained sponge cake was evaluated, and the results are shown in Table 1.

[0050] [Table 1]

[0051] As is clear from the results in Table 1, when the fat content is 5% by weight or less, the foaming ability and fineness of the dough texture are better (Examples 1-4), and when the fat content exceeds 5% by weight, the foaming ability and fineness of the dough texture decrease (Comparative Example 1).

[0052] (Examples 5-9, Comparative Examples 2-3) Foaming agent for confectionery and preparation of cakes using the same Foaming agents for confectionery and sponge cakes were obtained using the same procedure as in Example 1, except that the amount of monoglycerin monostearate (emulsifier A) added to impart foaming properties was changed according to the formulations shown in Table 2. The obtained foaming agents for confectionery were stored at room temperature and their foaming properties (D+3, D+14) were evaluated. The fineness of the texture of the obtained sponge cakes was evaluated, and the results are shown in Table 2.

[0053] [Table 2]

[0054] As is clear from the results in Table 2, when the content of monoglycerin monostearate (emulsifier A), which imparts foaming properties, was within the appropriate range, good foaming properties and a fine texture were observed (Examples 5-9), while foaming properties decreased when the content fell outside the appropriate range (Comparative Examples 2-3).

[0055] (Examples 10-13) Foaming agent for confectionery and preparation of cakes using the same A foaming agent for confectionery and a sponge cake were obtained in the same manner as in Example 1, except that emulsifier A, which imparts foaming properties, was replaced with monoglycerin monostearate or monoglycerin monobehenate, according to the formulation shown in Table 3. The obtained foaming agent for confectionery was stored at room temperature and its foaming properties (D+3, D+14) were evaluated. The fineness of the texture of the obtained sponge cake was evaluated, and the results are shown in Table 3.

[0056] [Table 3]

[0057] As is clear from the results in Table 3, the saturated fatty acid esters of emulsifier A that impart foaming properties showed no difference depending on the fatty acid species, and all exhibited good foaming properties and a fine texture (Examples 10-13).

[0058] (Examples 14-17, Comparative Example 4) Foaming agent for confectionery and preparation of cakes using the same A confectionery foaming agent and sponge cake were obtained using the same procedure as in Example 1, except that the amount of emulsifier B added to stabilize the liquid crystal structure was changed according to the formulation shown in Table 4. The obtained confectionery foaming agent was stored at room temperature and its foaming ability (D+3, D+14) was evaluated. The fineness of the texture of the obtained sponge cake was evaluated, and the results are shown in Table 4.

[0059] [Table 4]

[0060] As is clear from the results in Table 4, when the content of the specific emulsifier B that stabilizes the liquid crystal structure is within the appropriate range, good foaming properties and fine texture are observed (Examples 14-17), while when the content falls below the lower limit, the liquid crystal structure becomes unstable, resulting in poor foaming properties for D+14 (Comparative Example 4).

[0061] (Examples 18-20, Comparative Examples 5-7) Foaming agent for confectionery and preparation of cakes using the same Confectionery foaming agents and sponge cakes were obtained using the same procedure as in Example 1, except that the sucrose stearate ester (HLB=11) of specific emulsifier B, which stabilizes the liquid crystal structure, was replaced with other sucrose stearate esters (HLB=3-16) according to the formulations shown in Table 5. The obtained confectionery foaming agents were stored at room temperature and their foaming properties (D+3, D+14) were evaluated. The fineness of the texture of the obtained sponge cakes was evaluated, and the results are shown in Table 5.

[0062] [Table 5]

[0063] As is clear from the results in Table 5, when a specific emulsifier B, sucrose stearate ester, which stabilizes the liquid crystal structure, was used, good foaming properties and a fine texture were observed (Examples 18-20). However, when sucrose saturated fatty acid ester with an HLB of 8 or higher was not included, and the HLB value fell below the lower limit, foaming properties deteriorated significantly (Comparative Examples 5-7).

[0064] (Examples 21-25, Comparative Examples 8-9) Foaming agent for confectionery and preparation of cakes using the same Following the formulations shown in Table 6, a confectionery foaming agent and sponge cake were obtained using the same procedure as in Example 1, except that the polyglycerin oleate ester (HLB=12.9) of emulsifier C, which imparts foaming ability even at low temperatures in a short time, was replaced with various polyglycerin fatty acid esters (HLB=4.7~14.7). The obtained confectionery foaming agent was stored at room temperature, and its foaming ability (D+3, D+14) was evaluated. The fineness of the texture of the obtained sponge cake was evaluated, and the results are shown in Table 6.

[0065] [Table 6]

[0066] As is clear from the results in Table 6, when polyglycerin fatty acid ester of emulsifier C, which imparts foaming ability even at low temperatures in a short time, was used, good foaming ability and fine texture were observed at low temperatures (Examples 21-25). However, when emulsifier C was not included and polyglycerin fatty acid ester with an HLB value below the lower limit was used, foaming ability at low temperatures deteriorated (Comparative Examples 8-9).

[0067] (Examples 26-28) Foaming agent for confectionery and preparation of cakes using the same Following the formulations shown in Table 7, a foaming agent for confectionery and a sponge cake were obtained using the same procedure as in Example 1, except that polyglycerin oleate ester (HLB=12.9) of emulsifier C, which imparts foaming ability even at low temperatures in a short time, was replaced with sucrose stearate ester (HLB=13, 16) or enzymatically hydrolyzed lecithin (HLB=11). The obtained foaming agent for confectionery was stored at room temperature and its foaming ability (D+3, D+14) was evaluated. The fineness of the texture of the obtained sponge cake was evaluated, and the results are shown in Table 7.

[0068] [Table 7]

[0069] As is clear from the results in Table 7, when high-HLB sucrose stearate ester (Examples 26, 27) and enzymatically hydrolyzed lecithin (Example 28) were used as emulsifier C to impart foaming properties in a short time even at low temperatures, good foaming properties and a fine texture were observed at low temperatures.

[0070] (Examples 29-32, Comparative Example 10) Foaming agent for confectionery and preparation of cakes using the same Foaming agents for confectionery and sponge cakes were obtained using the same procedure as in Example 1, except that the amount of polyglycerin oleate (HLB=12.9), an emulsifier C that imparts foaming ability even at low temperatures and in a short time, was changed according to the formulation shown in Table 8. The obtained foaming agents for confectionery were stored at room temperature and their foaming ability (D+3, D+14) was evaluated. The fineness of the texture of the obtained sponge cakes was evaluated, and the results are shown in Table 8.

[0071] [Table 8]

[0072] As is clear from the results in Table 8, when the content of emulsifier C, which imparts foaming ability even at low temperatures in a short time, was within the appropriate range, good foaming ability and fine texture were observed (Examples 29-32), while when the content fell below the lower limit, foaming ability at low temperatures decreased (Comparative Example 10).

[0073] (Examples 33-37, Comparative Example 11) Foaming agent for confectionery and preparation of cakes using the same A confectionery foaming agent and sponge cake were obtained using the same procedure as in Example 1, except that the amount of xanthan gum, a thickening agent that results in a finer texture after baking, was changed according to the formulation shown in Table 9. The obtained confectionery foaming agent was stored at room temperature and its foaming ability (D+3, D+14) was evaluated. The fineness of the texture of the obtained sponge cake was evaluated, and the results are shown in Table 9.

[0074] [Table 9]

[0075] As is clear from the results in Table 9, when the content of the thickener that makes the dough texture finer after baking is within the appropriate range, the dough texture is fine and good (Examples 33-37), while when no thickener is added and its content is below the lower limit, the dough texture is large and poor (Comparative Example 11).

[0076] (Examples 38-40, Comparative Example 12) Foaming agent for confectionery and preparation of cakes using the same Foaming agents for confectionery and sponge cakes were obtained using the same procedure as in Example 1, except that the ethanol content, which improves foaming ability, was changed according to the formulations shown in Table 10. The obtained foaming agents for confectionery were stored at room temperature and their foaming ability (D+3, D+14) was evaluated. The fineness of the texture of the obtained sponge cakes was evaluated, and the results are shown in Table 10.

[0077] [Table 10]

[0078] As is clear from the results in Table 10, when the ethanol content was within the appropriate range, good foaming properties and fine texture were observed (Examples 38-40), while when ethanol was absent, foaming properties and fine texture decreased (Comparative Example 12).

[0079] (Examples 41-44) Foaming agent for confectionery and preparation of cakes using the same A confectionery foaming agent and sponge cake were obtained using the same procedure as in Example 1, except that the amount of sorbitol, a sugar alcohol that improves the stability of the liquid crystal, was changed according to the formulation shown in Table 11. The obtained confectionery foaming agent was stored at room temperature and its foaming ability (D+3, D+14) was evaluated. The fineness of the texture of the obtained sponge cake was evaluated, and the results are shown in Table 11.

[0080] [Table 11]

[0081] As is clear from the results in Table 11, the addition of sorbitol resulted in good foaming properties and a finer texture (Examples 41-44).

[0082] (Examples 45-48) Foaming agent for confectionery and preparation of cakes using the same A confectionery foaming agent and sponge cake were obtained using the same procedure as in Example 1, except that the amount of glycerin, a polyhydric alcohol that keeps the dough moist after baking, was changed according to the formulation shown in Table 12. The obtained confectionery foaming agent was stored at room temperature and its foaming ability (D+3, D+14) was evaluated. The fineness of the texture of the obtained sponge cake was evaluated, and the results are shown in Table 12.

[0083] [Table 12]

[0084] As is clear from the results in Table 12, the inclusion of glycerin resulted in good foaming properties and a fine texture of the dough in all cases, and the moistness of the pastry dough after baking was also good (Examples 45-48).

[0085] (Examples 49-51) Foaming agent for confectionery and preparation of cakes using the same Foaming agents for confectionery and sponge cakes were obtained using the same procedure as in Example 1, except that the amount of water added was changed according to the formulations shown in Table 13. The obtained foaming agents for confectionery were stored at room temperature and their foaming properties (D+3, D+14) were evaluated. The fineness of the texture of the obtained sponge cakes was evaluated, and the results are shown in Table 13.

[0086] [Table 13]

[0087] As is clear from the results in Table 13, both the low moisture content (Examples 49 and 50) and the high moisture content (Example 51) showed inferior evaluation results compared to Example 1, but all demonstrated good foaming properties and a fine texture.

Claims

1. A confectionery foaming agent having a fat content of 5% by weight or less and a moisture content of 30 to 60% by weight, In the entire confectionery foaming agent, Emulsifier A consisting of monoglycerin monosaturated fatty acid ester: 8-20% by weight, Emulsifier B: 4-20% by weight, comprising at least one emulsifier selected from the group consisting of glycerin organic acid saturated fatty acid ester, sucrose saturated fatty acid ester with an HLB of 8 or higher, lecithin, and sorbitan saturated fatty acid ester, and containing glycerin organic acid saturated fatty acid ester and sucrose saturated fatty acid ester with an HLB of 8 or higher in an amount of 50-100% by weight of the total emulsifier B. At least one emulsifier C selected from the group consisting of polyglycerol fatty acid esters with an HLB of 8 or higher, sucrose fatty acid esters with an HLB of 13 or higher, and enzymatically hydrolyzed lecithin: 0.5 to 10% by weight. At least one thickening agent selected from the group consisting of xanthan gum, guar gum, carrageenan, agar, gelatin, tamarind gum, roasted bean gum, alginic acids, pectin, cellulose and its derivatives: 0.01 to 5% by weight, A foaming agent for confectionery containing ethanol: 1 to 10% by weight.

2. In the entire confectionery foaming agent, At least one sugar alcohol selected from the group consisting of sorbitol, mannitol, maltitol, xylitol, erythritol, and reduced starch syrup: 7 to 28% by weight, The confectionery foaming agent according to claim 1, comprising 1 to 10% by weight of at least one polyhydric alcohol selected from the group consisting of glycerin, polyglycerin, and propylene glycol.

3. A confectionery containing the foaming agent for confectionery according to claim 1 or 2.

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