JP2024172018A - Cake and method for producing cake - Google Patents

Abstract

To provide a cake that exhibits comparable texture and flavor profiles even when not containing egg or dairy components, and offers a substantial volume.SOLUTION: A cake contains saccharides, grain flour, soybean milk, and carboxymethyl cellulose.SELECTED DRAWING: None

Description

The present invention relates to a cake containing carboxymethylcellulose and a method for producing a cake containing carboxymethylcellulose.

In recent years, health consciousness has increased, and so-called plant-based foods, which use plant-based ingredients instead of animal-based ingredients, have come into the spotlight as a way to promote healthier eating habits (e.g., Patent Document 1, etc.).

When it comes to cakes, a type of baked confectionery, there is a demand for plant-based products that do not use milk, eggs, etc.

JP 2023-56671 A

The protein contained in egg whites traps air and easily foams (foaming ability), and the bubbles remain firm (foam stability). The lecithin contained in egg yolks also promotes emulsification. Therefore, if eggs are not included in the ingredients, there are problems such as the dough not rising well and the risen dough lacking stability, resulting in a cake with less volume after baking.

Therefore, the present invention aims to provide a cake that has a voluminous texture and flavor that is comparable even if it does not contain eggs or dairy ingredients, and a method for producing this cake.

As a result of extensive research into achieving this objective, the inventors discovered that incorporating carboxymethylcellulose (CMC) was effective, and thus completed the present invention.

The present invention provides the following:
(1) A cake comprising sugars, grain flours, soy milk, and carboxymethylcellulose.
(2) The cake described in (1) above, characterized in that it does not contain eggs.
(3) A cake according to (1) or (2), characterized in that it does not contain any dairy ingredients.
(4) The cake according to (1) or (2), wherein the carboxymethyl cellulose has a Brookfield viscosity (30 rpm/25° C.) of 1 to 200 mPa·s when dispersed in water with a solid content of 1% by mass.
(5) The cake according to (1) or (2), wherein the carboxymethyl cellulose has a degree of carboxymethyl substitution in the range of 0.2 to 0.5.
(6) The cake according to (1) or (2), wherein the carboxymethyl cellulose has an average particle size in the range of 10 to 70 μm.
(7) The cake according to (1) or (2), wherein the amount of the carboxymethyl cellulose to be blended relative to the total amount of the raw materials is 0.1 to 5 mass % in terms of solid content.
(8) The cake according to (1) or (2), which is a pound cake.
(9) A method for producing a cake, comprising: a mixing step of mixing ingredients containing sugars, grain flours, soy milk, and powdered carboxymethyl cellulose; and a baking step of pouring the batter obtained in the mixing step into a mold and baking the batter.
(10) The method for producing a cake according to (9), characterized in that the ingredients do not contain eggs.
(11) The method for producing a cake according to (9) or (10), characterized in that the raw materials do not contain dairy ingredients.
(12) The method for producing a cake according to (9) or (10), wherein the cake is a pound cake.

According to the present invention, it is possible to provide a cake that is voluminous and has a texture and flavor that is comparable even when it does not contain eggs or dairy ingredients. It is also possible to provide a method for producing this cake.

Photographs of cakes of Examples 1 to 3 and Comparative Example 1 (top: photograph from above, bottom: cross-sectional photograph).

The present invention will be explained in detail below. In this invention, "~" includes the end values. In other words, "X~Y" includes the values X and Y at both ends.

(cake)
The cake of the present invention comprises sugar, cereal flour, soy milk, and carboxymethyl cellulose.

(Sugars)
The sugars used in the cake of the present invention are not particularly limited, and examples thereof include granulated sugar, white sugar, brown sugar, brown sugar, cane sugar, beet sugar, maple sugar, Wasanbon sugar, oligosaccharides, glucose, fructose, invert sugar, starch syrup, maltose, lactose, and the like, and these can be used alone or in combination of two or more kinds. The nature of the sugars is not particularly limited, and sugars in various forms such as powder and liquid can be used. In the present invention, the blending amount of the sugars relative to the total amount of the ingredients of the cake is preferably 15 to 35% by mass, more preferably 20 to 30% by mass. These sugars may be used alone or in combination of two or more kinds.

(Flours)
The flour used in the cake of the present invention is not particularly limited, and examples thereof include flours such as wheat flour (weak flour, medium flour, semi-strong flour, strong flour, whole wheat flour, durum wheat flour, etc.), barley flour, soy flour, buckwheat flour, rye flour, rice flour, and corn flour; starches such as corn starch, potato starch, tapioca starch, sago starch, and processed starches obtained by subjecting these starches to physical or chemical processing alone or in combination. From the viewpoint of extensibility, it is preferable to use weak flour and starches, and it is more preferable to use weak flour. In the present invention, the amount of the flour to be blended relative to the total amount of the raw materials for the cake is preferably 20 to 35% by mass, more preferably 25 to 30% by mass. These flours may be used alone or in combination of two or more types.

(Soy milk)
In the present invention, soy milks refer to milky products obtained by soaking soybeans, red beans, or other beans in water, grinding them, heating them, and filtering them. More specifically, the above soy milks include 1) products obtained by soaking soybeans in water to swell them, grinding them, adding water, boiling them down, and filtering them to remove the okara, 2) products obtained by steaming soybeans, grinding them, filtering them to remove the okara, and 3) commercially available soy milks made from soybeans (so-called unadjusted soy milks). Other soy milks include those obtained by adjusting the unadjusted soy milks listed above to have a taste and aroma that is easy to drink (adjusted soy milks), and those obtained by adding fruit juice or other ingredients to unadjusted soy milk (soy milk beverages). There are no particular limitations on the soy milks used in the cake of the present invention, and any of unadjusted soy milks, adjusted soy milks, and soy milk beverages may be used. In the present invention, the amount of soy milks to be mixed with respect to the total amount of the ingredients of the cake is preferably 10 to 30% by mass, more preferably 15 to 25% by mass. These soy milks may be used alone or in combination of two or more.

(Carboxymethylcellulose)
Carboxymethylcellulose has a structure in which a part of the hydroxyl group in the glucose residue constituting cellulose is ether-bonded to a carboxymethyl group. Carboxymethylcellulose may take the form of a salt, and the carboxymethylcellulose used in the present invention also includes the salt of carboxymethylcellulose. Examples of the salt of carboxymethylcellulose include metal salts such as sodium carboxymethylcellulose.

(Degree of carboxymethyl substitution)
The carboxymethyl cellulose used in the present invention preferably has a carboxymethyl substitution degree per anhydrous glucose unit of cellulose of 0.20 or more, more preferably 0.23 or more. If the carboxymethyl substitution degree is less than 0.20, it is difficult to disperse it uniformly in the cake dough when using a device with low stirring power such as a mixer, and it precipitates even when added to the cake dough, and the desired thickening cannot be obtained. The upper limit of the carboxymethyl substitution degree is preferably 0.50 or less, more preferably 0.48 or less, and even more preferably 0.45 or less. If the carboxymethyl substitution degree exceeds 0.50, it is likely to dissolve in an aqueous medium such as water or soy milk, and there is a risk of the dough becoming sticky in the container. Therefore, the carboxymethyl substitution degree is preferably in the range of 0.20 or more and 0.50 or less. The carboxymethyl substitution degree can be adjusted by controlling the amount of the carboxymethylating agent to be reacted, the amount of the mercerizing agent, the composition ratio of water to the organic solvent, etc.

In the present invention, anhydrous glucose units refer to the individual anhydrous glucose (glucose residues) that constitute cellulose. The degree of carboxymethyl substitution (also called the degree of etherification) refers to the proportion of hydroxyl groups in the glucose residues that constitute cellulose that have been substituted with carboxymethyl ether groups (the number of carboxymethyl ether groups per glucose residue). The degree of carboxymethyl substitution is sometimes abbreviated as DS.

The method for measuring the degree of carboxymethyl substitution is as follows:
Approximately 2.0 g of the sample is weighed out and placed in a 300 mL Erlenmeyer flask with a stopper. 100 mL of nitric acid methanol (a solution of 100 mL of concentrated nitric acid added to 1000 mL of methanol) is added and shaken for 3 hours to convert the salt of carboxymethylcellulose (CMC) to H-CMC (hydrogen-type carboxymethylcellulose). 1.5 to 2.0 g of the bone-dry H-CMC is weighed out and placed in a 300 mL Erlenmeyer flask with a stopper. The H-CMC is moistened with 15 mL of 80% methanol, 100 mL of 0.1N-NaOH is added, and the mixture is shaken at room temperature for 3 hours. Using phenolphthalein as an indicator, excess NaOH is back-titrated with 0.1N-H ₂ SO ₄ , and the degree of carboxymethyl substitution (DS value) is calculated by the following formula.
A = [(100 × F' - _0.1N - _H2SO4 (mL) × F) × 0.1] / (bone dry mass of H-CMC (g))
Degree of carboxymethyl substitution=0.162×A/(1−0.058×A)
F': Factor _of 0.1N _H2SO4 F: Factor of 0.1N NaOH.

(Crystallization degree of cellulose type I)
The crystallinity of cellulose type I in the carboxymethyl cellulose used in the present invention is not particularly limited. The crystallinity of cellulose can be controlled by the concentration of the mercerizing agent, the temperature during treatment, and the degree of carboxymethylation. Since a high concentration of alkali is used in mercerization and carboxymethylation, the cellulose type I crystals are easily converted to type II crystals, but the desired crystallinity can be maintained by adjusting the degree of modification, such as by adjusting the amount of alkali (mercerizing agent) used. The lower limit of the crystallinity of cellulose type I in the carboxymethyl cellulose used in the present invention is 0. The upper limit is not particularly limited. In reality, it is considered that the upper limit is about 90%.

The method for measuring the crystallinity of cellulose type I of carboxymethyl cellulose is as follows:
The sample is placed in a glass cell and measured using an X-ray diffraction measuring device (LabX XRD-6000, manufactured by Shimadzu Corporation). The degree of crystallinity is calculated using the method of Segal et al., and is calculated from the diffraction intensity of the 002 plane at 2θ=22.6° and the diffraction intensity of the amorphous part at 2θ=18.5° using the diffraction intensity of the X-ray diffraction pattern at 2θ=10° to 30° as a baseline, according to the following formula:
Xc = (I002c - Ia) / I002c × 100
Xc = crystallinity of cellulose type I (%)
I002c: 2θ=22.6°, diffraction intensity of the 002 plane Ia: 2θ=18.5°, diffraction intensity of the amorphous portion.

(viscosity)
The viscosity of the carboxymethyl cellulose used in the present invention is not particularly limited, but from the viewpoint of the handleability of the dough, the B-type viscosity (conditions: rotation speed 30 rpm, temperature 25° C.) when made into an aqueous dispersion with a solid content of 1% by mass is preferably 1 to 400 mPa·s, more preferably 5 to 300 mPa·s, and even more preferably 10 to 200 mPa·s. If the B-type viscosity is too high above the upper limit, there is a risk that the dough will stick to the container, and if it is too low above the lower limit, there is a risk that the moldability will decrease.

(Average particle size)
In the present invention, the carboxymethylcellulose blended in the cake is preferably in the form of a powder or fine powder, and has an average particle size of 10 to 70 μm, more preferably 12.5 to 65 μm, under conditions of a moisture content of less than 10% by mass. It is even more preferably 15 to 60 μm. It is presumed that by having the average particle size in the above range, the fiber length and fiber diameter of the carboxymethylcellulose are not too thin and are kept within a certain range, and the carboxymethylcellulose is likely to exhibit thickening (gelation) while having good dispersibility. If the average particle size is too large than the upper limit, there is a risk of deterioration in texture, and if it is too small than the lower limit, the powder is likely to fly up, making it difficult to handle.

The average particle size in the present invention is the particle size that includes 50% of the particles when calculated from the minimum value in the volume-based particle size distribution. The particle size distribution can be measured using a laser diffraction/scattering particle size distribution analyzer.

(Production method of carboxymethyl cellulose)
Carboxymethyl cellulose can generally be produced by treating cellulose with an alkali (mercerization), and then reacting the resulting mercerized cellulose (also called alkali cellulose) with a carboxymethylating agent (also called etherifying agent). Common methods for producing carboxymethyl cellulose include the aqueous method, in which both mercerization and carboxymethylation are carried out using water as a solvent, and the solvent method, in which both mercerization and carboxymethylation are carried out in a solvent mainly made of an organic solvent. From the viewpoint of the degree of carboxymethyl substitution and the degree of crystallinity, the carboxymethyl cellulose used in the present invention is preferably produced, for example, by carrying out mercerization in a solvent mainly made of water or in a mixed solvent of water and an organic solvent, and then carrying out carboxymethylation in a mixed solvent of water and an organic solvent.

(cellulose)
In this specification, cellulose refers to a polysaccharide having a structure in which D-glucopyranose (also simply called "glucose residue" or "anhydroglucose") is linked together through β-1,4 bonds. Cellulose is generally classified into native cellulose, regenerated cellulose, fine cellulose, microcrystalline cellulose in which the non-crystalline region is removed, etc., based on the origin, production method, etc. In the present invention, any of these celluloses can be used as the raw material for mercerized cellulose.

Examples of natural cellulose include bleached or unbleached pulp (bleached or unbleached wood pulp); linters, refined linters; and cellulose produced by microorganisms such as acetic acid bacteria. There are no particular limitations on the raw materials for bleached or unbleached pulp, and examples include wood, cotton, straw, bamboo, hemp, jute, and kenaf. There are also no particular limitations on the manufacturing method for bleached or unbleached pulp, and it may be a mechanical method, a chemical method, or a combination of the two. Examples of bleached or unbleached pulp classified according to the manufacturing method include mechanical pulp (thermomechanical pulp (TMP), groundwood pulp), chemical pulp (sulfite pulp such as softwood unbleached sulfite pulp (NUSP) and softwood bleached sulfite pulp (NBSP), and kraft pulp such as softwood unbleached kraft pulp (NUKP), softwood bleached kraft pulp (NBKP), hardwood unbleached kraft pulp (LUKP), and hardwood bleached kraft pulp (LBKP)). In addition to paper pulp, dissolving pulp may also be used. Dissolving pulp is chemically refined pulp that is mainly dissolved in chemicals before use and is the main raw material for artificial fibers, cellophane, etc.

Examples of regenerated cellulose include cellulose dissolved in some solvent such as cuprammonium solution, cellulose xanthate solution, or morpholine derivatives, and then spun again. Examples of fine cellulose include cellulose obtained by depolymerizing cellulose-based materials such as the above-mentioned natural cellulose and regenerated cellulose (e.g., acid hydrolysis, alkali hydrolysis, enzymatic decomposition, explosive crushing, vibrating ball mill treatment, etc.), and cellulose obtained by mechanically processing the above-mentioned cellulose-based materials.

(Mercerization)
Mercerized cellulose (also called alkali cellulose) is obtained by adding a mercerizing agent (alkali) to the above-mentioned cellulose as a raw material. By adjusting the composition of the solvent in the mercerization reaction and the composition of the solvent in the carboxymethylation reaction, it is possible to economically obtain carboxymethyl cellulose that has both a specific degree of carboxymethyl substitution and a crystallinity of cellulose type I.

For example, by using water as the main solvent in the mercerization reaction and using a mixed solvent of an organic solvent and water in the subsequent carboxymethylation, it is possible to obtain carboxymethylcellulose having a specific degree of carboxymethyl substitution and a crystallinity of cellulose type I of 50% or more.
The solvent mainly using water (water-based solvent) refers to a solvent containing water at a ratio of more than 50% by mass. The water content in the water-based solvent is preferably 55% by mass or more, more preferably 60% by mass or more, more preferably 70% by mass or more, more preferably 80% by mass or more, even more preferably 90% by mass or more, and even more preferably 95% by mass or more. Particularly preferably, the water-based solvent is 100% by mass (i.e., water). The higher the water content during mercerization, the more advantageously the carboxymethyl group is introduced into the cellulose more uniformly. Examples of solvents other than water (used in a mixture with water) in the water-based solvent include organic solvents used as a solvent during the subsequent carboxymethylation. Examples of the solvent include alcohols such as methanol, ethanol, N-propyl alcohol, isopropyl alcohol, N-butanol, isobutanol, and tertiary butanol, ketones such as acetone, diethyl ketone, and methyl ethyl ketone, as well as dioxane, diethyl ether, benzene, and dichloromethane, and these can be added alone or in a mixture of two or more kinds to water in an amount of less than 50% by mass to be used as a solvent for mercerization. The content of the organic solvent in the solvent mainly composed of water is preferably 45% by mass or less, more preferably 40% by mass or less, more preferably 30% by mass or less, more preferably 20% by mass or less, more preferably 10% by mass or less, more preferably 5% by mass or less, and more preferably 0% by mass.

Examples of mercerizing agents include alkali metal hydroxides such as lithium hydroxide, sodium hydroxide, and potassium hydroxide, and any one or more of these can be used in combination. The mercerizing agent is not limited to these, but these alkali metal hydroxides can be added to the reactor as an aqueous solution of, for example, 1 to 60 mass %, preferably 2 to 45 mass %, and more preferably 3 to 25 mass %.

The amount of the mercerizing agent used is not particularly limited, but is preferably an amount that can make the degree of carboxymethyl substitution in the carboxymethyl cellulose 0.20 or more. In one embodiment, the amount is preferably 0.1 mol to 2.5 mol, more preferably 0.3 mol to 2.0 mol, and even more preferably 0.4 mol to 1.5 mol per 100 g of cellulose (bone dry).

The amount of solvent used during mercerization is not particularly limited as long as it allows the raw materials to be mixed by stirring, but it is preferably 1.5 to 20 times by mass, and more preferably 2 to 10 times by mass, relative to the cellulose raw material.

The mercerization process is carried out by mixing the raw material (cellulose) with a solvent, adjusting the temperature of the reactor to 0-70°C, preferably 10-60°C, more preferably 10-40°C, adding an aqueous solution of a mercerizing agent, and stirring for 15 minutes to 8 hours, preferably 30 minutes to 7 hours, more preferably 30 minutes to 3 hours. This produces mercerized cellulose (alkali cellulose).

The pH during mercerization is preferably 9 or higher, which allows the mercerization reaction to proceed. The pH is more preferably 11 or higher, even more preferably 12 or higher, and may be 13 or higher. There is no particular upper limit to the pH.

Mercerization can be carried out using a reactor capable of mixing and stirring the above components while controlling the temperature, and various reactors that have been used in the past for mercerization reactions can be used. For example, a batch-type mixing device with two shafts for mixing the above components is preferable from the standpoint of both uniform mixing and productivity.

(Carboxymethylation)
Carboxymethyl cellulose is obtained by adding a carboxymethylating agent (also called an etherifying agent) to mercerized cellulose.

Carboxymethylating agents include monochloroacetic acid, sodium monochloroacetate, methyl monochloroacetate, ethyl monochloroacetate, and isopropyl monochloroacetate. Of these, monochloroacetic acid or sodium monochloroacetate is preferred in terms of the ease of obtaining the raw materials.

The amount of the carboxymethylating agent used is not particularly limited, but in one embodiment, from the viewpoint of effective utilization, it is preferable to add in the range of 0.5 to 1.5 moles per anhydrous glucose unit of cellulose. The lower limit of the above range is more preferably 0.6 moles or more, even more preferably 0.7 moles or more, and the upper limit is more preferably 1.3 moles or less, even more preferably 1.1 moles or less. The carboxymethylating agent can be added to the reactor as, for example, a 5 to 80 mass % aqueous solution, more preferably 30 to 60 mass %, but is not limited thereto, or it can be added in a powder state without being dissolved.

When monochloroacetic acid or sodium monochloroacetate is used as the carboxymethylating agent, the molar ratio of the mercerizing agent to the carboxymethylating agent (mercerizing agent/carboxymethylating agent) is generally set to 0.90 to 2.45. This is because if it is less than 0.90, the carboxymethylation reaction may be insufficient, and unreacted monochloroacetic acid or sodium monochloroacetate may remain, resulting in waste, and if it exceeds 2.45, a side reaction between the excess mercerizing agent and monochloroacetic acid or sodium monochloroacetate may proceed, resulting in the production of an alkali metal glycolate, which may be uneconomical.

The concentration of the cellulose raw material in the carboxymethylation reaction is not particularly limited, but is preferably 1 to 40% (w/v) from the viewpoint of increasing the effective utilization rate of the carboxymethylation agent. The effective utilization rate of the carboxymethylation agent refers to the proportion of carboxymethyl groups introduced into cellulose among the carboxymethyl groups in the carboxymethylation agent.

Simultaneously with the addition of the carboxymethylating agent, or before or immediately after the addition of the carboxymethylating agent, an organic solvent or an aqueous solution of an organic solvent is appropriately added to the reactor, or the organic solvent other than water used during the mercerization treatment is appropriately reduced by reducing pressure or the like to form a mixed solvent of water and an organic solvent, and the carboxymethylation reaction is allowed to proceed in this mixed solvent of water and an organic solvent. The timing of the addition or reduction of the organic solvent may be any time between the end of the mercerization reaction and immediately after the addition of the carboxymethylating agent, and is not particularly limited, but is preferably within 30 minutes before or after the addition of the carboxymethylating agent, for example.

Examples of organic solvents include alcohols such as methanol, ethanol, N-propyl alcohol, isopropyl alcohol, N-butanol, isobutanol, and tertiary butanol; ketones such as acetone, diethyl ketone, and methyl ethyl ketone; and dioxane, diethyl ether, benzene, and dichloromethane. These can be added alone or in mixtures of two or more to water and used as a solvent for carboxymethylation. Of these, monohydric alcohols with 1 to 4 carbon atoms are preferred because of their excellent compatibility with water, and monohydric alcohols with 1 to 3 carbon atoms are even more preferred.

The ratio of the organic solvent in the mixed solvent during carboxymethylation is preferably 20% by mass or more, more preferably 30% by mass or more, even more preferably 40% by mass or more, even more preferably 45% by mass or more, and particularly preferably 50% by mass or more, based on the total amount of water and organic solvent. The higher the ratio of the organic solvent, the more likely it is that uniform carboxymethyl group replacement will occur, and the more advantageous it is that carboxymethylcellulose of stable quality can be obtained. There is no upper limit to the ratio of the organic solvent, and it may be, for example, 99% by mass or less. Considering the cost of the organic solvent to be added, it is preferably 90% by mass or less, more preferably 85% by mass or less, even more preferably 80% by mass or less, and even more preferably 70% by mass or less.

When the crystallinity of carboxymethylcellulose is to be a high value such as 50% or more, it is preferable that the reaction medium for carboxymethylation (a mixed solvent of water and an organic solvent, etc., not containing cellulose) has a lower proportion of water (in other words, a higher proportion of organic solvent) than the reaction medium for mercerization. By satisfying this range, it becomes easier to maintain the crystallinity of the resulting carboxymethylcellulose. In addition, when the reaction medium for carboxymethylation has a lower proportion of water (a higher proportion of organic solvent) than the reaction medium for mercerization, when transferring from the mercerization reaction to the carboxymethylation reaction, a mixed solvent for the carboxymethylation reaction can be formed by the simple means of adding a desired amount of organic solvent to the reaction system after the mercerization reaction is completed.

A mixed solvent of water and an organic solvent is formed, and the carboxymethylating agent is added to the mercerized cellulose, followed by stirring for 15 minutes to 4 hours, preferably 15 minutes to 1 hour, while maintaining a constant temperature, preferably in the range of 10 to 40°C. The liquid containing the mercerized cellulose and the carboxymethylating agent are preferably mixed in several batches or by dropwise addition, in order to prevent the reaction mixture from becoming too hot. After adding the carboxymethylating agent and stirring for a certain period of time, the temperature is raised if necessary to a reaction temperature of 30 to 90°C, preferably 40 to 90°C, more preferably 60 to 80°C, and an etherification (carboxymethylation) reaction is carried out for 30 minutes to 10 hours, preferably 1 hour to 4 hours, to obtain carboxymethyl cellulose. By raising the temperature during the carboxymethylation reaction, the advantage is obtained that the etherification reaction can be carried out efficiently in a short time.

For carboxymethylation, the reactor used for mercerization may be used as is, or a separate reactor capable of mixing and stirring the above components while controlling the temperature may be used.

After the reaction is completed, the remaining alkali metal salt may be neutralized with a mineral acid or an organic acid. If necessary, by-products such as inorganic salts and organic acid salts may be removed by washing with aqueous methanol, and the product may be dried, pulverized, and classified to obtain carboxymethyl cellulose or a salt thereof. Examples of devices used in dry pulverization include impact mills such as hammer mills and pin mills, media mills such as ball mills and tower mills, and jet mills. Examples of devices used in wet pulverization include homogenizers, mass colloiders, and pearl mills.

In the present invention, the amount of carboxymethylcellulose is preferably 0.1 to 5 mass %, more preferably 0.3 to 4.5 mass %, even more preferably 0.5 to 4.0 mass %, and particularly preferably 0.7 to 3.5 mass %, in terms of solid content relative to the total amount of cake ingredients. Having the amount of carboxymethylcellulose in the above range results in favorable workability and moldability. If the amount is more than the upper limit value, there is a risk that the dough will stick to the container, and if it is less than the lower limit value, there is a risk that moldability will decrease.

(Eggs)
The cake of the present invention may be configured to not contain eggs, and from the viewpoint of plant-based foods, it is preferable that the cake does not contain eggs. In the present application, eggs include whole eggs, egg yolks, and egg whites. The eggs of the present application may be either cracked eggs or liquid eggs, and may or may not be pretreated by sterilization, freezing, salting, sweetening, or the like.

(Milk ingredients)
The cake of the present invention may be configured to not contain dairy components, and from the viewpoint of plant-based foods, it is preferable that the cake does not contain dairy components. In the present application, dairy components refer to components derived from milk and dairy ingredients themselves, such as cow's milk, skim milk, skim milk powder, whole milk powder, sweetened milk powder, etc.

(Oils and fats)
In the cake of the present invention, fats and oils can be used. There is no particular limitation on the type of fats and oils, and examples thereof include vegetable fats and oils such as corn oil, rapeseed oil, soybean oil, coconut oil, palm oil, etc., animal fats and oils such as lard, beef tallow, fish oil, milk fat, etc., and hardened oils and interesterified oils thereof. In the present invention, from the viewpoint of plant-based foods, it is preferable to use vegetable fats and oils such as rapeseed oil, soybean oil, palm oil, corn oil, etc., or hardened oils and interesterified oils thereof. The blending amount of fats and oils with respect to the total amount of the raw materials of the cake is preferably 15 to 35% by mass, more preferably 20 to 30% by mass. These fats and oils may be used alone or in combination of two or more kinds.

The cake of the present invention may contain leavening agents, emulsifiers, etc., as appropriate, as long as they do not impair the effects of the present invention.

(Leaving agent)
In the present invention, the leavening agent refers to a substance that has the effect of making the cake dough porous and spongy, and examples of such leavening agents include ammonium hydrogen carbonate, sodium bicarbonate, baking powder, etc. When a leavening agent is used in the cake of the present invention, the amount of the leavening agent blended is preferably 1.5% by mass or less, more preferably 1.0% by mass or less, based on the total amount of the ingredients of the cake. These leavening agents may be used alone or in combination of two or more kinds.

(emulsifier)
Examples of emulsifiers include emulsifiers used in foods, such as glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, plant sterols, lecithin, sodium stearoyl lactate, calcium stearoyl lactate, polysorbate, and Quillaja saponin. When an emulsifier is used in the cake of the present invention, the amount of the emulsifier is preferably 1.0% by mass or less, more preferably 0.5% by mass or less, based on the total amount of the ingredients of the cake. These emulsifiers may be used alone or in combination of two or more.

The cake of the present invention can be appropriately blended with, for example, salt, thickening polysaccharides such as xanthan gum and carrageenan, other thickeners, flavorings, coloring agents, emulsion stabilizers, etc., as needed.

(Cake manufacturing method)
The method for producing a cake of the present invention includes a mixing step in which essential raw materials, namely sugars, cereal flours, soy milks, and powdered carboxymethyl cellulose, are mixed with raw materials that are used as necessary, such as a leavening agent, salt, fats and oils, and an emulsifier, and a baking step in which the batter obtained in the mixing step is poured into a mold and then baked.

The cake of the present invention contains carboxymethylcellulose, so it has a texture and flavor that is comparable to those of cakes that do not contain eggs or dairy ingredients, and is voluminous.

Examples of cakes of the present invention include sponge cakes, roll cakes, pancakes, bouchées, baumkuchen, pound cakes, snack cakes, etc.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these. In addition, unless the method of measurement/calculation of each value in each example is specifically stated, it was measured/calculated according to the method described in the specification.

(viscosity)
The viscosities of CMC1 to 3 used in the examples were measured as follows. First, CMC1 to 3 were each added to water to prepare an aqueous dispersion of carboxymethyl cellulose with a solid content of 1% by mass. The obtained aqueous dispersion with a solid content of 1% by mass was stirred for 3 hours using a stirrer at a rotation speed of 600 rpm and a temperature of 25°C. Thereafter, the viscosity after 3 minutes was measured using a B-type viscometer (manufactured by Toki Sangyo Co., Ltd.) at a rotation speed of 30 rpm and a temperature of 25°C in accordance with the method of JIS Z 8803.

(Average particle size)
The average particle diameters of CMC1 to 3 used in the examples were determined from the particle diameter distribution based on the volume average particle diameter.

The particle size distribution was measured using a laser diffraction/scattering particle size distribution analyzer (Mastersizer 2000E, Spectris, Inc.). The sample was dispersed in methanol and then ultrasonically treated for at least one minute before the measurement.

(Production Example 1)
A solution of 68 parts of sodium hydroxide dissolved in a mixed solvent of 30 parts of water and 70 parts of isopropanol (IPA) was added to a twin-axis kneader with the rotation speed adjusted to 100 rpm, and 100 parts of hardwood pulp (LBKP, manufactured by Nippon Paper Industries Co., Ltd.) was added in terms of dry mass when dried for 60 minutes at 100 ° C. The mixture was stirred and mixed at 30 ° C. for 90 minutes to prepare mercerized cellulose. Further, 230 parts of IPA and 80 parts of monochloroacetic acid were added while stirring, and after stirring for 30 minutes, the mixture was heated to 70 ° C. and allowed to carry out a carboxymethylation reaction for 90 minutes. The concentration of IPA in the reaction medium during the carboxymethylation reaction was 91%. After completion of the reaction, the mixture was neutralized with acetic acid to a pH of about 7, deliquored, dried, and pulverized to obtain a fine powder of carboxymethylcellulose sodium salt (CMC1) having a carboxymethyl substitution degree (DS) of 0.28, a crystallinity of cellulose I type of 0%, an average particle size of 20 μm, a 1% viscosity of 80 mPa s, and a moisture content of less than 10%.

(Production Example 2)
A powder of carboxymethylcellulose sodium salt (CMC2) having a carboxymethyl substitution degree (DS) of 0.28, a crystallinity of cellulose I type of 0%, an average particle size of 50 μm, a 1% viscosity of 80 mPa s and a moisture content of less than 10% was obtained in the same manner as in Production Example 1, except that the degree of pulverization was changed.

(Production Example 3)
A solution of 20 parts of sodium hydroxide in 100 parts of water was added to a twin-shaft kneader with the rotation speed adjusted to 100 rpm, and 100 parts of hardwood pulp (LBKP, manufactured by Nippon Paper Industries Co., Ltd.) was added in terms of dry mass when dried at 100 ° C. for 60 minutes. The mixture was stirred and mixed at 30 ° C. for 90 minutes to prepare mercerized cellulose. Further, 230 parts of IPA and 60 parts of sodium monochloroacetate were added while stirring, and after stirring for 30 minutes, the mixture was heated to 70 ° C. and allowed to undergo a carboxymethylation reaction for 90 minutes. The concentration of IPA in the reaction medium during the carboxymethylation reaction was 70%. After the reaction was completed, the mixture was neutralized with acetic acid to about pH 7, deliquored, dried, and pulverized to obtain a powder of carboxymethyl cellulose sodium salt (CMC3) with a carboxymethyl substitution degree (DS) of 0.32, a crystallinity of cellulose I type of 71%, an average particle size of 50 μm, a 1% viscosity of 30 mPa · s, and a moisture content of less than 10%.

(Cake manufacturing)
Cakes of Examples 1 to 3 and Comparative Example 1 were produced with the formulations shown in Table 1. Specifically, powders, i.e., weak flour, beet sugar, baking powder, salt, and CMC 1 to 3 or modified starch (phosphate cross-linked starch), were sifted into a bowl. Next, margarine (derived from vegetable oil) and an emulsifier, which had been preheated and melted, were added to the bowl and thoroughly stirred. Furthermore, unsweetened soy milk was added to the bowl and thoroughly stirred to obtain a cake batter. The obtained cake batter was poured into a pound cake mold and baked at a temperature of 160°C for 50 minutes in an oven preheated to 160°C to produce a cake.

(Sensory evaluation)
A sensory evaluation was carried out by 14 panelists on the items of appearance, smell, taste, texture and overall deliciousness for the cakes obtained in the Examples and Comparative Examples, using a 5-point scale (5 points to 1 point). A score equivalent to the cake of Comparative Example 1 was given as 3 points, and the cakes of Examples 1 to 3 were scored based on this. The evaluation criteria are shown below. Average scores were also calculated and are shown in Table 2.
5 points: better than Comparative Example 1 4 points: slightly better than Comparative Example 1 3 points: equivalent to Comparative Example 1 2 points: slightly worse than Comparative Example 1 1 point: worse than Comparative Example 1

From Table 2, it can be seen that the cakes containing CMC in Examples 1 to 3 achieved excellent results, equal to or better than the cake in Comparative Example 1, which did not contain CMC, in all items of the sensory evaluation. In particular, Examples 2 and 3, which used CMC2 and CMC3, achieved better results than Comparative Example 1 in all items.

Figure 1 shows photographs of the cakes of Examples 1 to 3 and Comparative Example 1. The top photo shows the cakes taken from above, and the bottom photo shows the cross-section of the cakes. Figure 1 shows that the cakes containing CMC of Examples 1 to 3 have a raised center and increased volume compared to the cake of Comparative Example 1, which does not contain CMC.

From the above, it was found that cakes containing sugars, cereal flours, soy milks, and carboxymethylcellulose had superior flavor and texture, and also had a volume-increasing effect, compared to cakes in which processed starch was used instead of carboxymethylcellulose.

Claims (12)

A cake characterized by containing sugars, grain flours, soy milk, and carboxymethylcellulose. The cake according to claim 1, characterized in that it does not contain eggs. The cake according to claim 1 or 2, characterized in that it does not contain dairy ingredients. The cake according to claim 1 or 2, characterized in that the carboxymethyl cellulose has a B-type viscosity (30 rpm/25°C) of 1 to 200 mPa·s when dispersed in water with a solid content of 1% by mass. The cake according to claim 1 or 2, characterized in that the carboxymethyl cellulose has a degree of carboxymethyl substitution in the range of 0.2 to 0.5. The cake according to claim 1 or 2, characterized in that the carboxymethyl cellulose has an average particle size in the range of 10 to 70 μm. The cake according to claim 1 or 2, characterized in that the amount of carboxymethyl cellulose in the total amount of the raw materials is 0.1 to 5 mass % in terms of solid content. The cake according to claim 1 or 2, characterized in that it is a pound cake. A mixing step of mixing raw materials including sugars, grain flours, soy milk, and powdered carboxymethyl cellulose;
and a baking step of pouring the batter obtained in the mixing step into a mold and baking the mixture. The method for producing a cake according to claim 9, characterized in that the ingredients do not contain eggs. The method for producing a cake according to claim 9 or 10, characterized in that the ingredients do not contain dairy ingredients. The method for producing a cake according to claim 9 or 10, characterized in that the cake is a pound cake.