JP2015084741A - Novel dough for roll cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dough capable of producing a roll cake on a large scale which is unprecedentedly soft and moist, is so quick in melt-in-the-mouth of a sponge cake that melts simultaneously with cream, and is not too sweet.SOLUTION: Poured is 650 g of a dough obtained by an after-flour method evenly on an oven plate (35×50×H3 cm) on which a sheet of brown paper is spread, and baked for 9 minutes in a stationary gas oven heated in advance at 195°C of an upper heat and 150°C of an under heat by shutting a damper to obtain a sponge cake having a maximum load measured with a rheometer of 0.17-0.3 N, an average foam area of the dough of 1.0-2.5 mm, and an average membrane area of the dough of 0.12-0.3 mm. A roll cake is produced by using a sponge cake with a sponge cake dough for chilled circulation roll cake.

Description

  The present invention relates to a dough for chilled distribution roll cake and a method for producing the same.

  In recent years, the hit of roll cakes at specialty confectionery stores has resulted in a “roll cake boom”, and handling of roll cakes has progressed at mass retailers and convenience stores (CVS). However, mass merchandisers and CVS roll cakes are not as soft and moist as textures compared to roll cakes at confectionery specialty stores, and there is a large difference in quality levels.

  In order to solve this problem, with respect to 1 part by mass of the liquid egg, 0.4 to 1.1 parts by mass of sugar, 0.03 to 1.1 parts by mass of flour and 0.01 to 0.3 of the emulsifying foaming agent A baked confectionery dough (Patent Document 1) prepared by foaming using a mass part and having a dough specific gravity of 0.7 or less is disclosed, but is obtained by an all-in-mix method for castella dough, Moreover, since neither phosphoric acid cross-linked starch nor polysaccharide thickener is used, there is a problem that a soft texture cannot be obtained, the surface is rough, and a sweet cake is obtained. Furthermore, although a sponge cake having a content ratio of flour, whole egg, and sugar of 1: 0.5 to 2: 0.5 to 2 is disclosed (Patent Document 2), the total amount of sugar is small and the amount of sugar is small. Because there are many, there is a problem that a soft texture cannot be obtained and a cake having a strong sweetness is obtained.

JP 2012-029576 A JP 2009-072177 A

  The object of the present invention is to provide a dough that makes it possible to produce a mass production of a roll cake that is soft and moist, and melts quickly in the mouth of the sponge cake, melts simultaneously with the cream, and is not too sweet. is there.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that fats, whole eggs, confectionery foaming agents, sugars, swelling agents, thickening agents for flour containing a specific amount of phosphate-crosslinked starch. A dough containing a specific amount of polysaccharides and water is used to produce a roll cake by the post-powder method, so that the dough is soft and moist like never before, and sponge cake and cream when used in roll cakes Was found to melt at the same time, and the present invention was completed.

That is, the first of the present invention is a dough obtained by a post-powder method, and 650 g of the dough is poured uniformly on a top plate (35 × 50 × H 3 cm) laid with hatron paper, In a fixed gas oven preheated to 150 ° C., when the damper is closed and baked for 9 minutes, the maximum load value measured with a rheometer is 0.17 to 0.3 N, and the average bubble area of the dough is 1.0 to 2 .5mm ^2, and an average membrane area of the fabric is sponge cake obtained is 0.12~0.3mm ^2, relates to sponge cake dough for chilled distribution roll cake. A preferred embodiment is based on 100 parts by weight of flour, 40 to 55 parts by weight of fats and oils, 300 to 360 parts by weight of whole eggs, 15 to 30 parts by weight of foam for confectionery, 80 to 120 parts by weight of sugar, and 2 to 2 of swelling agent. The chilled circulation as described above, comprising 3 parts by weight, 0.7 to 3 parts by weight of polysaccharide thickener and 50 to 80 parts by weight of water, wherein the phosphate-crosslinked starch is 20 to 40% by weight of flour in the whole flour. It relates to sponge cake dough for roll cake. More preferably, it relates to the sponge cake dough for a chilled distribution roll cake as described above, wherein the thickening polysaccharide is at least one selected from the group consisting of carboxymethylcellulose, LM pectin, sodium alginate, xanthan gum, guar gum and λ carrageenan.

In the second aspect of the present invention, the maximum load value measured with a rheometer is 0.17 to 0.3 N, the average bubble area of the fabric is 1.0 to 2.5 mm ² , and the average membrane area of the fabric is 0.12 to ² . The present invention relates to a sponge cake for chilled distribution roll cake that is 0.3 mm ² . A preferred embodiment relates to the sponge cake for chilled distribution roll cake as described above, wherein the dough according to any one of claims 1 to 3 is used. More preferably, the sponge for chilled distribution roll cake as described above, wherein the specific gravity of the dough is adjusted to 0.20 to 0.30 g / ml and the viscosity at 25 ° C. is adjusted to 0.14 to 0.2 Pa · s and then baked. Regarding cakes. 3rd of this invention is 40-55 weight part of fats and oils, 300-360 weight part of whole eggs, 15-30 weight part of confectionery foaming agents, 80-120 weight part of sugars, and a swelling agent with respect to 100 weight part of flour. After 2 to 3 parts by weight, thickening polysaccharide 0.7 to 3 parts by weight and water 50 to 80 parts by weight, the mixture of phosphoric acid cross-linked starch is 20 to 40 wt% flour in the whole flour A chilled distribution roll that is fired after a dough is obtained by adjusting the powder method so that the specific gravity is 0.20 to 0.30 g / ml and the dough viscosity at 25 ° C. is 0.14 to 0.2 Pa · s. The present invention relates to a method for producing a sponge sponge cake. 4th of this invention is related with the chilled distribution roll cake which uses the sponge cake for the above-mentioned chilled distribution roll cake.

  According to the present invention, it is possible to provide a dough that makes it possible to manufacture a mass production of a roll cake that is soft and moist and has a quick melting of the sponge cake and melts at the same time as the cream, and is not too sweet. it can.

  Hereinafter, the present invention will be described in more detail. The sponge cake dough for chilled distribution roll cake of the present invention is obtained by the post-powder method, and the sponge cake obtained by baking the dough under specific conditions has a specific maximum load value, an average cell area of the specific dough, and a dough Average film area.

  Sponge cake dough of the present invention is a sponge cake baked into a thin rectangle using the dough, creams (whipped cream, butter cream, custard cream, etc.), jams, and fruits etc. It is a sponge cake dough used for roll cakes distributed in chilled after being placed and spirally wound.

  The sponge cake dough (650 g) was uniformly poured into a top plate (35 × 50 × H3 cm) laid with hatron paper, and the damper was closed in a fixed gas oven preheated to 195 ° C. and 150 ° C. When fired for a minute, the resulting sponge cake has a maximum load value measured by a rheometer of 0.17 to 0.3N. If the maximum load value is less than 0.17N, the roll cake may be crushed. Moreover, when it exceeds 0.3 N, software may not be obtained.

  Details of the method for measuring the maximum load value are shown below. That is, the roll cake dough after baking is cut into a length 1.3 cm × width 1.3 cm × height 1.3 cm with an ultrasonic cutter and then maximum using a creep meter (“RE2-3305S” manufactured by YAMADEN) Measure the load value. The conditions at that time are: mode: texture measurement, storage pitch: 0.05 sec, measurement distortion rate: 50%, measurement speed: 5 mm / sec, return distance: 5 mm.

The sponge cake, average cell area of the fabric is 1.0 to 2.5 mm ^2, preferably 1.0~2.1mm ^2. When the average bubble area is smaller than 1.0 mm ² , the softness may be lowered. If it is larger than 2.5 mm ² , the roll cake may be cracked or a moist texture may not be obtained.

  The detail of the measuring method of the average bubble area of the said cloth | dough is shown below. That is, the roll cake dough after baking was cut into a length of 1.3 cm × width of 7.0 cm × thickness of 0.5 cm with an ultrasonic cutter, and then used with a digital microscope (“VHX-2000” manufactured by Keyence Corporation) A small high-performance zoom lens (“VH-Z20R / W” manufactured by Keyence Corporation) is set, the cloth cut surface is measured by the automatic area measurement function, and the average bubble area is calculated.

Also, the sponge cake, the average membrane area of the fabric is 0.12～0.3Mm ^2, preferably 0.14~0.27mm ^2. If the average membrane area is smaller than 0.12 mm ² , the roll cake may be crushed. If it is larger than 0.3 mm ² , the softness may decrease.

  Details of the method for measuring the average membrane area of the dough are shown below. That is, after the baked roll cake dough is cut into a length of 1.3 cm × width of 7.0 cm × thickness of 0.5 cm with an ultrasonic cutter, it is ultra-compact using a digital microscope (“VHX-2000” manufactured by Keyence Corporation). A high-performance zoom lens (“VH-Z20R / W” manufactured by Keyence Corporation) is set, the cloth cut surface is measured by the automatic area measurement function, and the average film area is calculated.

  When a roll cake is made using the sponge cake as described above, it is soft and moist, and the sponge cake melts quickly and melts simultaneously with the cream, producing a mass production of roll cake that is not too sweet. It becomes possible.

  In addition, the after-powder method of the present invention refers to mixing all the raw materials of the roll cake dough except for flours such as flour and expansion agent, and foaming until a specific gravity is obtained. This is a method of making dough by adding flour such as sieving flour and swelling agent added in several portions and mixing so that bubbles do not break. Compared to the all-in-mix method in which all ingredients are mixed at once, the after-powder method is easier to aerate, and the work is compared to a separate method in which the eggs are divided into egg yolk and egg white and mixed separately after being foamed. Since the load is reduced, it is suitable for mass production.

  Sponge cake for chilled distribution roll cake of the present invention, the above-mentioned sponge cake dough for chilled distribution roll cake, fats and oils, whole eggs, confectionery foaming agent, sugar, swelling agent, thickening polysaccharide and It can be easily obtained by blending a specific amount of water.

  The flour used in the sponge cake of the present invention is not particularly limited as long as it is edible. For example, wheat, rice, corn, potato, tapioca, sweet potato, etc., or starch derived therefrom and processed starch thereof can be exemplified. At least one selected from the group can be used, but in the present invention, it is preferable to use flour. Examples of the flour include strong flour, medium flour, thin flour, and the like, and at least one selected from the group can be used, but in order to satisfy softness, good mouthfeel, etc., A flour with a low protein content is desirable.

  Furthermore, it is preferable that phosphoric acid cross-linked starch is necessarily included as the flour. The phosphoric acid cross-linked starch refers to starch in which starch metabolite or phosphorus oxychloride is allowed to act on starch, and hydroxyl groups within or between starch molecules are cross-linked to suppress swelling and gelatinization of starch granules. . By blending the phosphoric acid crosslinked starch, it is possible to impart a soft texture and increase the volume of the dough.

  Examples of the raw material starch of the phosphate-crosslinked starch include starches commonly used in foods such as potato starch, sweet potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, and rice starch. It is preferable to use at least one selected from the group of tapioca starch, corn starch, and starch derived from rice starch. The content of the phosphoric acid crosslinked starch is preferably 20 to 40% by weight in the whole flour. If it is less than 20% by weight, the texture of the dough may become hard. On the other hand, if it is more than 40% by weight, the kiln may be dropped after baking the sponge cake dough.

  The type of oil and fat used in the sponge cake of the present invention is not particularly limited, and corn oil, rapeseed oil, soybean oil, palm oil, palm kernel oil, linseed oil, tung oil, safflower oil, kaya oil, sesame oil , Coconut oil, sunflower oil, cottonseed oil, pepper oil, kapok oil, rice bran oil, walnut oil, peanut oil, olive oil, coconut oil, tea oil, castor oil, cacao butter, shea butter, borneo, and other vegetable oils, fish oil, whale oil Animal fats and oils such as beef tallow, pork tallow, milk fat and sheep fat, and further hydrogenated oils, transesterified oils, fractionated oils and the like, and at least one selected from these groups can be used.

  As the fats and oils, from the viewpoint of workability, softness and moistness, SFC (solid fat content) at 25 ° C. is 15% or less, that is, fluid fats and oils at normal temperature. The content of fats and oils in the sponge cake dough is preferably 40 to 55 parts by weight, more preferably 42 to 50 parts by weight with respect to 100 parts by weight of flour. If it is less than 40 parts by weight, the texture may become hard. On the other hand, if the amount is more than 55 parts by weight, the texture becomes oily and the soft texture may be lost.

  The whole egg used in the sponge cake of the present invention is a whole egg of a chicken egg, in addition to a raw whole egg, a whole salted egg, a whole sugared egg, a whole whole egg, a dried whole egg, a whole frozen egg, a whole frozen sweetened egg yolk, Enzyme-treated whole eggs can be used, and at least one selected from these groups may be used. The total egg content in the sponge cake dough is preferably 300 to 360 parts by weight, more preferably 320 to 350 parts by weight with respect to 100 parts by weight of flour. When the amount is less than 300 parts by weight, foaming cannot be performed up to a predetermined specific gravity, and a soft texture may not be obtained. On the other hand, if the amount is more than 360 parts by weight, the egg protein may aggregate during baking, and the texture of the dough after baking may become rough.

  The confectionery foaming agent used in the sponge cake of the present invention contains glycerin fatty acid ester, liquid sugar, and water, and is heated to the melting point of glycerin fatty acid ester or higher and cooled to form α-type crystals. The confectionery foaming agent may appropriately contain other emulsifiers, fats and oils, ethanol preparations, colorants, thickening polysaccharides and the like as long as foaming performance is not impaired. When fats and oils are included, it is preferable to use an oil-in-water emulsion. It is preferable that 5 to 50% by weight of an emulsifier, 20 to 60% by weight of liquid sugar, and 3 to 50% by weight of water are contained in the entire confectionery foaming agent.

  The content of the confectionery foaming agent in the sponge cake dough is preferably 15 to 30 parts by weight, more preferably 18 to 25 parts by weight with respect to 100 parts by weight of flour. If it is less than 15 parts by weight, foaming may not be achieved up to a predetermined specific gravity. On the other hand, when the amount is more than 30 parts by weight, the dough viscosity becomes too high, and the volume may not be produced during firing.

  Examples of the saccharide used in the sponge cake of the present invention include sugar, isomerized sugar, glucose, trehalose, fructose, maltose, reduced maltose, starch syrup, reduced starch syrup, and sugar alcohol. Among them, sugar that is white sugar or granulated sugar Is preferred. The sugar content in the sponge cake dough is preferably 80 to 120 parts by weight, more preferably 90 to 110 parts by weight, with respect to 100 parts by weight of flour. If the amount is less than 80 parts by weight, the sweetness may be insufficient and a light white taste may be obtained. On the other hand, when the amount is more than 120 parts by weight, the sweetness becomes too strong, and stickiness may occur, and a soft texture may not be obtained or the surface may be roughened.

  The expansion agent used in the sponge cake of the present invention refers to a substance having an action of making a confectionery dough sponge-like porous and inflating, and at least selected from the group consisting of ammonium bicarbonate, baking soda, baking powder and the like One can be used. The content of the swelling agent in the sponge cake dough is preferably 2 to 3 parts by weight, more preferably 2 to 2.5 parts by weight with respect to 100 parts by weight of flour. When the amount is less than 2 parts by weight, the dough volume after baking may be insufficient. Moreover, when it is more than 3 parts by weight, a bitter taste may be felt.

  The thickening polysaccharide used in the sponge cake of the present invention refers to a water-soluble polysaccharide having a high viscosity, and is at least one selected from the group consisting of carboxymethylcellulose, LM pectin, sodium alginate, xanthan gum, guar gum and λ carrageenan. Seeds can be used. The content of the thickening polysaccharide in the sponge cake dough is preferably 0.7 to 3 parts by weight and more preferably 1 to 2 parts by weight with respect to 100 parts by weight of flour. If the amount is less than 0.7 parts by weight, the cake dough may drop in the kiln after baking or the softness may be impaired. On the other hand, when the amount is more than 3 parts by weight, the dough viscosity becomes too high, and the volume may not be produced during firing.

  The sponge cake dough of the present invention contains water, and its content is preferably 50 to 80 parts by weight, more preferably 50 to 75 parts by weight with respect to 100 parts by weight of flour. If it is less than 50 parts by weight, moistness may be impaired. On the other hand, if the amount is more than 80 parts by weight, the dough may become sticky.

  The sponge cake for chilled distribution roll cake of the present invention is preferably adjusted to a moisture content of 43 to 53 wt% and an oil content of 10 to 14 wt% in the entire sponge cake in order to obtain a moist texture.

  In the sponge cake of the present invention, cocoa powder, chocolate, coffee, matcha tea, black tea, oolong tea, puer tea, jasmine tea, caramel, chestnut, almond, hazelnut, pistachio, macadamia nut, walnut, peanut, coconut , Soybeans, pecan nuts, pine nuts, cashew nuts, pumpkin seeds, sesame seeds, poppy seeds, dairy products, fruits, vegetables, herbs, spices, salt, preservatives, vitamins, calcium and other fortifiers, proteins, amino acids, PH Conditioners, pigments, fragrances, liquor, bamboo charcoal, squid ink, malt and the like can be contained.

  The sponge cake for chilled distribution roll cake of the present invention can be produced as follows. That is, after mixing saccharides, confectionery foaming agent, fats and oils, and thickeners into a vertical mixer ball, add a predetermined amount of whole egg and water that have been temperature-controlled at 20 ° C. The air content is adjusted so that the specific gravity is 0.10 to 0.25 g / ml. And after adding a predetermined amount of sieving flour, phosphoric acid cross-linked starch and swelling agent in advance, the specific gravity of the final dough is 0.20 to 0.30 g / ml, and the viscosity is 0.14 to 0.2 Pa · s. The sponge cake dough for chilled distribution roll cake is obtained.

  The dough obtained above is poured into an iron plate and baked in an oven or the like at 140 to 220 ° C. for 5 to 15 minutes to obtain a sponge cake for chilled distribution roll cake.

  A chilled distribution roll cake can be obtained by placing creams (whipped cream, butter cream, custard cream, etc.) or jam on the sponge cake for chilled distribution roll cake of the present invention and winding it in a spiral.

  In the chilled distribution roll cake of the present invention, in order to more suitably enjoy the effect of the present invention in which the sponge cake and cream are squeezed at the same time, the overrun using a fat having a melting point of 30 to 35 ° C. is 100 to 180%. It is preferable to use whipped cream.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Specific gravity measurement>
Sponge cake doughs obtained in Examples and Comparative Examples were placed in a measuring cup (100 ml), the weight (g) was measured, and the specific gravity (g / ml) was calculated by dividing by the volume (ml).

<Viscosity measurement>
Sponge cake doughs obtained in Examples and Comparative Examples were placed in a measuring cup for about 9 to 10 minutes, and measured using a B-type viscometer (“BH” manufactured by Tokyo Keiki Co., Ltd.).

<Measurement of maximum load value>
Sponge cakes obtained in Examples and Comparative Examples were allowed to cool on a take-up board for 30 minutes, and then stored for 1 hour in a covered weight, then 1.3 cm long × 1.3 cm wide by an ultrasonic cutter After cutting to 1.3 cm, the maximum load value was measured using a texture measuring machine (“RE2-30005C” manufactured by YAMADEN). The conditions at that time are as follows. Mode: Texture measurement, storage pitch: 0.05 sec, measurement distortion: 50%, measurement speed: 5 mm / sec, return distance: 5 mm.

<Measurement of average bubble area>
Sponge cakes obtained in Examples and Comparative Examples were allowed to cool on a take-up board for 30 minutes, and then stored for 1 hour in a covered weight, followed by an ultrasonic cutter with a length of 1.3 cm × width 7.0 cm × thickness After cutting to 0.5 cm, using a digital microscope (Keyence's “VHX-2000”), set an ultra-compact high-performance zoom lens (Keyence's “VH-Z20R / W”), and cut the fabric cut surface. The photographed image was binarized, and the average bubble area was calculated by the automatic area measurement function for the portion corresponding to the bubble.

<Measurement of average membrane area>
Sponge cakes obtained in Examples and Comparative Examples were allowed to cool on a take-up board for 30 minutes, and then stored for 1 hour in a covered weight, followed by an ultrasonic cutter with a length of 1.3 cm × width 7.0 cm × thickness After cutting to 0.5 cm, using a digital microscope (Keyence's “VHX-2000”), set an ultra-compact high-performance zoom lens (Keyence's “VH-Z20R / W”), and cut the fabric cut surface. The photographed image was binarized, and the average film area was calculated by the automatic area measurement function for the portion corresponding to the film.

<Sensory evaluation method (appearance, softness, moistness)>
The sensory evaluation of the sponge cakes obtained in Examples / Comparative Examples obtained in Examples / Comparative Examples was skillful after being allowed to cool on a take-up board for 30 minutes and then stored in a covered weight for 1 hour. Ten panelists ate them and evaluated them according to the following evaluation criteria.
(appearance)
A: The surface is not rough at all.
○: The surface is hardly roughened.
Δ: The surface is slightly rough.
X: The surface is rough.
(Softness)
A: It is soft and feels very soft.
○: Softness is felt.
Δ: Slightly hard and lacks softness. (Same as a commercially available roll cake for mass sales)
X: The softness is not felt and it is heavy.
(Moist)
A: It is very moist.
○: Moist.
Δ: Moist and lacking in moisture (Same as a commercially available roll cake for mass sales)
×: Papa is attached.

<Comprehensive evaluation>
The sponge cakes obtained in the examples and comparative examples were evaluated according to the following criteria.
A: All three items of appearance, softness and moistness are A.
○: Among the three items of appearance, softness and moistness, there are no X and Δ, and there is one or more ○.
Δ: Of the three items of appearance, softness and moistness, there is no x and there is one or more Δ.
X: Among the three items of appearance, softness, and moisture, there is one or more x.

(Example 1) Production of sponge cake for roll cake According to the formulation of Table 1, a sponge cake for roll cake was produced. That is, after putting granulated sugar, carboxymethylcellulose, a foaming agent for confectionery, and a liquid shortening into a bowl, attaching a wire whipper to a vertical mixer ("Hobart mixer MODEL N-50" manufactured by HOBART CANADA), and mixing, Further, whole egg and water adjusted to 20 ° C. were added, and the mixture was aerated until the specific gravity reached 0.18 g / ml. And the weak flour, the phosphoric acid cross-linked starch, and baking powder which were sieved beforehand were thrown in, and it adjusted again so that specific gravity might be set to 0.25 g / ml with a whipper. In a fixed gas oven (manufactured by Fuji Mac) pre-heated to 195 ° C. in the upper flame and 150 ° C. in the lower flame in advance, 650 g of the obtained dough was uniformly poured into a top plate (35 × 50 × H 3 cm) laid with hatron paper. The damper was closed and baked for 9 minutes to produce a sponge cake for roll cake. The evaluation results are shown in Table 1.

(Example 2) Production of sponge cake for roll cake Example except that the amount of liquid shortening was increased from 40 parts by weight to 50 parts by weight and the amount of water was increased from 50 parts by weight to 75 parts by weight according to the formulation shown in Table 1. A sponge cake for roll cake was produced in the same manner as in Example 1, and the evaluation results are shown in Table 1.

(Comparative example 1) Preparation of sponge cake for roll cake According to the composition shown in Table 1, except that the amount of flour was changed from 60 parts by weight to 90 parts by weight and the amount of phosphoric acid crosslinked starch was changed from 40 parts by weight to 10 parts by weight. A sponge cake for roll cake was produced in the same manner as in Example 2, and the evaluation results are shown in Table 1.

(Comparative example 2) Preparation of sponge cake for roll cake According to the composition shown in Table 1, a sponge cake for roll cake was prepared in the same manner as in Example 2 except that carboxymethylcellulose was not added. It was shown in 1.

(Comparative Example 3) Production of roll cake sponge cake A roll cake sponge cake was produced in the same manner as in Example 2 except that the amount of granulated sugar was changed from 100 parts by weight to 140 parts by weight according to the formulation shown in Table 1. The evaluation results are shown in Table 1.

(Comparative example 4) Production of sponge cake for roll cake According to the formulation shown in Table 1, a sponge cake for roll cake was produced with the same formulation as in Example 2 except that the after-powder method was changed to the all-in-mix method. . That is, granulated sugar, carboxymethyl cellulose, confectionery foaming agent, liquid shortening, whole egg, water, soft flour, phosphoric acid cross-linked starch, baking powder are put into a ball and a vertical mixer (“HOBART MIXER MODEL manufactured by HOBART CANADA) N-50 ") was attached with a wire whipper and was aerated until the specific gravity was 0.29 g / ml to prepare a sponge cake dough for roll cake. In a fixed gas oven (manufactured by Fuji Mac) pre-heated to 195 ° C. in the upper flame and 150 ° C. in the lower flame in advance, 650 g of the obtained dough was uniformly poured into a top plate (35 × 50 × H 3 cm) laid with hatron paper. The damper was closed and baked for 9 minutes to produce a sponge cake for roll cake. The evaluation results are shown in Table 1.

  As is apparent from Table 1, the sponge cake for roll cakes of Example 1 and Example 2 was soft and moist, and Example 2 in which the amounts of oils and fats and water were increased was more preferable texture. On the other hand, Comparative Example 1 in which the addition amount of phosphoric acid cross-linked starch was reduced was insufficient in softness, and Comparative Example 2 in which carboxymethyl cellulose was not added was deformed after baking and the appearance was very poor. Comparative Example 3 having a large addition amount was not preferable because the softness was insufficient, the surface was rough, and the sweetness was too strong. Moreover, the comparative example 4 produced with the all-in-mix manufacturing method had the texture.

(Examples 3 to 12) Preparation of sponge cake for roll cake According to the formulation shown in Table 2, the carboxymethyl cellulose having a degree of ether substitution of 0.2 to 0.3 was changed to a different thickening polysaccharide, and the amount added was changed. Except for changing from 1 part by weight to 2 parts by weight, a sponge cake for roll cake was produced in the same manner as in Example 2, and the evaluation results are shown in Table 2.

  As is apparent from Table 2, carboxymethylcellulose (Examples 3 and 4), LM pectin (Examples 5 and 6), sodium alginate (Example 7), and λ carrageenan having an ether substitution degree of 0.55 to 0.65. Each of the sponge cakes for roll cakes blended with (Examples 8 and 9), xanthan gum (Example 10) and guar gum (Examples 11 and 12) had a soft and moist texture. Among them, sponge cakes for roll cakes using LM pectin, λ carrageenan, xanthan gum and guar gum were highly evaluated.

(Example 13) Production of roll cake On the sponge cake for roll cake of Example 2, 300 g of whipped cream ("Rashente G" manufactured by Kaneka Corporation) foamed to 100% overrun was placed in a spiral shape. Roll rolls were made. The obtained roll cake had a good texture in which the sponge cake and the cream were squeezed at the same time.

Comparative Example 5 Production of Roll Cake A roll cake was obtained in the same manner as in Example 13 except that the sponge cake for roll cake of Comparative Example 2 was used. The obtained roll cake had a small sponge cake volume, a very poor appearance, a slow mouthfeel, and a mouthfeel that did not go away at the same time as the cream.

Comparative Example 6 Production of Roll Cake A roll cake was obtained in the same manner as in Example 13 except that the sponge cake for roll cake of Comparative Example 3 was used. The obtained roll cake had a rough texture of the sponge cake, lack of softness, strong sweetness, slow mouthfeel, and a mouthfeel that did not go away at the same time as the cream.

Comparative Example 7 Production of Roll Cake A roll cake was obtained in the same manner as in Example 13 except that the sponge cake for roll cake of Comparative Example 4 was used. The obtained roll cake was insufficient in the softness of the sponge cake, was dry, had a slow mouthfeel, and had a mouthfeel that did not stop at the same time as the cream.

Claims (8)

A dough obtained by a post-powder method, in which 650 g of the dough is uniformly poured into a top plate (35 × 50 × H3 cm) laid with hatron paper, and preheated to 195 ° C. and 150 ° C. When the damper is closed for 9 minutes in a gas oven, the maximum load value measured with a rheometer is 0.17 to 0.3 N, the average bubble area of the fabric is 1.0 to 2.5 mm ² , and the average membrane of the fabric A sponge cake dough for a chilled distribution roll cake, in which a sponge cake having an area of 0.12 to 0.3 mm ² is obtained. 40 to 55 parts by weight of fats and oils, 300 to 360 parts by weight of whole eggs, 15 to 30 parts by weight of foam for confectionery, 80 to 120 parts by weight of sugar, 2 to 3 parts by weight of swelling agent, and 100 parts by weight of flour 2. The chilled distribution roll cake according to claim 1, comprising 0.7 to 3 parts by weight of a polysaccharide and 50 to 80 parts by weight of water, wherein the phosphate-crosslinked starch is 20 to 40% by weight of the flour in the whole flour. For sponge cake dough. The sponge cake dough for chilled distribution roll cake according to claim 2, wherein the thickening polysaccharide is at least one selected from the group consisting of carboxymethylcellulose, LM pectin, sodium alginate, xanthan gum, guar gum and λ carrageenan. Chilled maximum load value 0.17~0.3N measured by rheometer, the average cell area of fabric 1.0 to 2.5 mm ^2, and the average membrane area of the fabric is 0.12～0.3Mm ² Sponge cake for distribution roll cake. The sponge cake for chilled distribution roll cakes according to claim 4, wherein the dough according to any one of claims 1 to 3 is used. The sponge cake for chilled distribution roll cake according to claim 5, wherein the specific gravity of the dough is adjusted to 0.20 to 0.30 g / ml and the viscosity at 25 ° C is adjusted to 0.14 to 0.2 Pa · s and then baked. . 40 to 55 parts by weight of fats and oils, 300 to 360 parts by weight of whole eggs, 15 to 30 parts by weight of foam for confectionery, 80 to 120 parts by weight of sugar, 2 to 3 parts by weight of swelling agent, and 100 parts by weight of flour A mixture containing 0.7 to 3 parts by weight of a polysaccharide and 50 to 80 parts by weight of water, wherein the phosphoric acid cross-linked starch is 20 to 40% by weight of flour in the whole flour, and the specific gravity is 0 A method for producing a sponge cake for chilled distribution roll cake, wherein the dough is adjusted to 20 to 0.30 g / ml and the dough viscosity at 25 ° C. is adjusted to 0.14 to 0.2 Pa · s, and then baked. . A chilled distribution roll cake using the sponge cake for a chilled distribution roll cake according to any one of claims 1 to 6.