CN110913699A

CN110913699A - Muffin-like food, premix for muffin-like food, cake donut, and premix for cake donut

Info

Publication number: CN110913699A
Application number: CN201880033453.0A
Authority: CN
Inventors: 松浦传史; 栋久绫志郎; 坂元直基
Original assignee: Mitsubishi Chemical Foods Corp
Current assignee: Mitsubishi Chemical Corp
Priority date: 2017-05-31
Filing date: 2018-05-31
Publication date: 2020-03-24
Also published as: JP7205468B2; WO2018221634A1; JPWO2018221634A1

Abstract

A muffin-like food and a premix for the muffin-like food, each containing 0.05-1.0 wt% of wheat flour, of an emulsifier comprising a sucrose fatty acid ester having 16 or less carbon atoms and constituting a fatty acid. The HLB of the sucrose fatty acid ester is preferably 11 to 20.

Description

Muffin-like food, premix for muffin-like food, cake donut, and premix for cake donut

Technical Field

The present invention relates to muffin-like food products, a premix for muffin-like food products, cake donuts and a premix for cake donuts.

Background

There is known a technique of adding an emulsifier such as a sucrose fatty acid ester to a muffin-like food in order to improve the texture of the muffin-like food such as softness and to increase the specific volume of the baked muffin-like food.

For example, a technique related to a method for producing muffins using a polyglycerol fatty acid ester and a sucrose fatty acid ester in combination to obtain a soft texture and a satisfactory inner crumb (see patent document 1 and the like), and a technique related to a method for producing muffins having a soft texture, a fine texture, and a good flavor with a high specific volume by kneading dough using 0.5 to 20 parts by weight of an emulsifier per 100 parts by weight of the total of wheat flour and a saccharide (see patent document 2 and the like) are known.

Although the conventional technology relating to the method for producing muffins can produce muffins having good softness and moist feeling, the following problems are present.

In all the known techniques, there is no description about a technique for providing a crispy texture, which is an important texture in muffins, and there is no disclosure about a method for producing a muffin having a crispy texture and a well-balanced texture.

Patent document 1 specifically discloses a formulation in which a sucrose fatty acid ester having HLB of 11 to 13 is used as the sucrose fatty acid ester, but does not disclose details of the fatty acid constituting the sucrose fatty acid ester. Further, in patent document 2, the emulsifier is added in an amount exceeding 3% of the total amount under specific implementation conditions, and according to the study of the present inventors, according to all the currently known techniques, a muffin-like food giving good mouthfeel to a wide range of customers cannot be provided. Further, patent document 2 has a problem that the amount of the emulsifier added is large, and thus the consumer's demand for reducing food additives such as emulsifiers at present as much as possible cannot be met, and the cost is high.

Like the muffin-like food, a cake donut produced by heating a dough without performing a whipping step is also a food which requires a balance between crispness and texture, and has the same problems as the muffin-like food.

Patent document 1: japanese laid-open patent publication No. 62-158446

Patent document 2: japanese laid-open patent publication No. 5-15297

Disclosure of Invention

In view of recent health consciousness and diversification of foods, the 1 st object of the present invention is to provide: a muffin-like food which has a reduced amount of an emulsifier added as much as possible and which is excellent in a crunchy texture and a crispy texture important particularly in a muffin-like food, and a premix for a muffin-like food which can be easily produced.

In addition, due to recent health consciousness and diversification of foods, the 2 nd object of the present invention is to provide: a cake donut excellent in crispness and mouthfeel which is important particularly in cake donuts, and a premix for cake donuts which can easily produce the cake donut, wherein the amount of an emulsifier added is reduced as much as possible.

Means for solving the problems

The present inventors have selected and added an appropriate type of constituent fatty acid of sucrose fatty acid ester and HLB as an emulsifier, and developed a muffin-like food having excellent crispiness and texture and good texture even with a smaller amount of the emulsifier added.

Further, the present inventors have developed a cake donut which is excellent in crispiness and texture and has a good texture even with a smaller amount of an emulsifier to be added by selecting and adding an appropriate type of constituent fatty acid of sucrose fatty acid ester and HLB as the emulsifier.

The gist of the present invention is as follows.

[1] A muffin-like food comprises wheat flour and sucrose fatty acid ester, wherein the wheat flour contains at least 0.05-1.0 wt% of emulsifier containing sucrose fatty acid ester, and the carbon number of fatty acid in the sucrose fatty acid ester is 16 or less.

[2] The muffin-like food according to [1], wherein the muffin-like food further comprises a glycerin fatty acid ester.

[3] The muffin-like food according to item [1] or [2], wherein the sucrose fatty acid ester has HLB of 11 to 20.

[4] A method for producing a muffin-like food according to any one of [1] to [3], which comprises a step of adding a mixture of a sucrose fatty acid ester and wheat flour.

[5] A muffin-like food premix comprising wheat flour and a sucrose fatty acid ester, wherein the premix contains an emulsifier containing the sucrose fatty acid ester in an amount of at least 0.05 to 1.0 wt% relative to the wheat flour, and the sucrose fatty acid ester has a constituent fatty acid having 16 or less carbon atoms.

[6] The muffin-like food premix according to [5], wherein the premix further comprises a glycerin fatty acid ester.

[7] The muffin-like food premix according to [5] or [6], wherein the sucrose fatty acid ester has an HLB of 11 to 20.

[8] [5] the method for producing a preliminary mixture for a muffin-like food according to any one of [5] to [7], which comprises a step of adding a mixture of the sucrose fatty acid ester and wheat flour.

[9] A cake donut comprises wheat flour and sucrose fatty acid ester, wherein the sugar fatty acid ester comprises at least 0.05-1.0 wt% of emulsifier containing sucrose fatty acid ester, and the constituent fatty acid of the sucrose fatty acid ester has 16 or less carbon atoms.

[10] The cake donut of [9], wherein the cake donut further comprises a glycerin fatty acid ester.

[11] The cake donut of [9] or [10], wherein the sucrose fatty acid ester has HLB of 11 to 20.

[12] A method for producing a cake donut according to any one of [9] to [11], comprising a step of adding a mixture of a sucrose fatty acid ester and wheat flour.

[13] A premix for cake doughnuts, which comprises wheat flour and a sucrose fatty acid ester, wherein the premix contains at least 0.05 to 1.0 wt% of an emulsifier containing a sucrose fatty acid ester, relative to the wheat flour, and the number of carbon atoms of constituent fatty acids of the sucrose fatty acid ester is 16 or less.

[14] The premix for cake donuts according to [13], wherein the premix further contains glycerin fatty acid ester.

[15] The premix for cake donuts according to [13] or [14], wherein the sucrose fatty acid ester has HLB of 11 to 20.

[16] A method for producing a premix for cake donuts according to any one of [13] to [15], comprising a step of adding a mixture of the sucrose fatty acid ester and wheat flour.

Effects of the invention

The present invention can provide: a muffin-like food excellent in a crunchy texture and a crunchy texture which are important in a muffin-like food and excellent in a mouth feel, while controlling the amount of an emulsifier to be added to a low level, and a muffin-like food premix which enables the production of the muffin-like food in a simple manner.

Further, the present invention may provide: the cake donut excellent in the mouthfeel, particularly the important crunchiness and texture in the cake donut, while controlling the amount of the emulsifier added to be low, and a premix for cake donut which can easily manufacture the cake donut.

Drawings

FIG. 1 is a diagram showing a scale used for sensory evaluation.

Detailed Description

The embodiments of the present invention are described in detail below.

The following description of the constituent elements is an example (representative example) of the embodiment of the present invention, and the present invention is not limited to these contents unless the gist thereof is exceeded.

The muffin-like food and the premix for the muffin-like food according to claim 1 and the cake donut and the premix for the cake donut according to claim 2 contain 0.05 to 1.0 wt% of an emulsifier containing a sucrose fatty acid ester having 16 or less carbon atoms constituting a fatty acid, relative to wheat flour.

The muffin-like food is a food obtained by kneading wheat flour with water, milk, etc., and optionally egg, sugar, leavening agent, etc., and baking the kneaded dough with a heating cooker such as a frying pan (frying pan) or a baking pan (hot plate) without a whipping step. Specifically, there are listed a pancake (pancake) which is a baked product having a relatively thin thickness and a moderate sweetness and is eaten as a main food; baked products are relatively thick, muffins for snack or dessert consumption, and the like.

The muffin (cake) like food of the present invention is the same in the point that the name includes the term cake (cake), but is a food completely different in taste and dough state due to the difference in the manufacturing process and the material formulation compared to the sponge cake, pound cake and other expanded cakes requiring a whipping process.

The foaming type cake must have a whipping process of whipping into bubbles. In contrast, a muffin-like food is different from a sponge cake in that it is expanded by a leavening agent such as baking powder (baking powder) in the process of baking batter. The muffin-like food does not require a whipping process and requires a different amount of egg mixing than a bubble-type cake.

Further, most of the foamed cakes are placed in a mold or the like, and the whole is baked with an oven or the like. In contrast, the muffin-like food is baked one by one on one side with a frying pan, a baking pan, or the like. Therefore, the heat transfer during baking is different, and thus the dough surface, inner flesh and the sponge cake are completely different in state.

The muffin-like food is required to be easily baked in a frying pan or the like by lightly mixing the powder with water or milk.

The cake donut is different from a yeast donut produced by adding yeast to dough and fermenting the dough, wherein the yeast donut is formed by taking wheat flour as a main component, adding a leavening agent, oil and fat, salt, monosaccharide and/or disaccharide and the like according to needs, further adding water and eggs and mixing, and forming and frying the obtained dough.

[ sucrose fatty acid ester ]

First, a sucrose fatty acid ester selected for use as an emulsifier in the present invention will be described.

In the present invention, a sucrose fatty acid ester having 16 or less carbon atoms constituting a fatty acid (hereinafter, sometimes referred to as "specific sucrose fatty acid ester") is used as the sucrose fatty acid ester. When the sucrose fatty acid ester is a sucrose fatty acid ester having 17 or more carbon atoms constituting a fatty acid, a muffin-like food or a cake doughnut having excellent crispness and texture cannot be obtained.

The specific sucrose fatty acid ester used in the present invention may have 16 or less carbon atoms constituting the fatty acid, and the number of carbon atoms constituting the fatty acid of the specific sucrose fatty acid ester is preferably 12 or more, more preferably 14 or more, and most preferably 16. The constituent fatty acid may be a linear saturated fatty acid such as palmitic acid, a linear unsaturated fatty acid such as palmitoleic acid, or a branched fatty acid, but among them, a linear saturated fatty acid is preferable.

The specific sucrose fatty acid ester may be a sucrose fatty acid ester of a constituent fatty acid having 16 or less carbon atoms, and the constituent fatty acid may contain a fatty acid having more than 16 carbon atoms. In this case, the fatty acid having 16 or less carbon atoms accounts for preferably 60% by weight or more of the constituent fatty acids, and the proportion of the fatty acid having 16 or less carbon atoms in the constituent fatty acids is more preferably 70% by weight or more, still more preferably 80% by weight or more, and most preferably 90% by weight or more.

The HLB of the specific sucrose fatty acid ester is not particularly limited, but from the viewpoint of dispersibility in the batter, the HLB is preferably 11 to 20, more preferably 14 to 20, still more preferably 15 to 20, and particularly preferably 16 to 20. Sucrose fatty acid esters having an HLB of less than the lower limit have poor water dispersibility in batter and are not easy to use.

Sucrose fatty acid esters are known per se as emulsifiers for food products, and commercially available ones can be used. Examples of commercially available products of specific sucrose fatty acid esters having 16 or less carbon atoms constituting the fatty acid include "RYOTO sucrose ester P-1670", "RYOTO sucrose ester P-1570", "RYOTO sucrose ester P-1195", "RYOTO sucrose ester Monoester P", "RYOTO sucrose ester M-1695", and "RYOTO sucrose ester L-1695" (trade name of Mitsubishi chemical Co., Ltd.).

As the specific sucrose fatty acid ester, a sucrose fatty acid ester produced by irradiating with microwaves as described in japanese patent No. 5945756 can be used.

[ other emulsifiers ]

In the present invention, only the specific sucrose fatty acid ester may be used as the emulsifier, or an emulsifier other than the specific sucrose fatty acid ester (hereinafter referred to as "other emulsifier") may be used in combination.

Examples of the other emulsifier include, but are not particularly limited to, fatty acid esters such as glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose acetic isobutyrate ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan fatty acid ester, lecithin, and enzymatically treated lecithin. In addition, natural emulsifiers such as saponins and phytosterols may also be used. These may be used alone in 1 kind, or in combination of 2 or more kinds.

As the emulsifier, an oil and fat composition obtained by mixing one or more of the above emulsifiers with an oil and fat can be used.

Among these, from the viewpoint of economy, it is preferable to use an inexpensive glycerin fatty acid ester. Among these, the monoglyceride is particularly preferably used from the viewpoint of good crispness when combined with a specific sucrose fatty acid ester.

As the glycerin fatty acid ester, a monoglyceride having an average polymerization degree of glycerin of usually 10 or less, preferably 6 or less, more preferably 3 or less, and most preferably 1 is used. The content of the monoglyceride in the glycerin fatty acid ester is preferably 50% by weight or more, more preferably 70% by weight or more, still more preferably 80% by weight or more, and most preferably 90% by weight or more.

The number of carbon atoms of the fatty acid constituting the glycerin fatty acid ester is not particularly limited, but is usually 10 or more, preferably 12 or more, more preferably 14 or more, most preferably 16 or more, usually 22 or less, preferably 18 or less.

In the composition ratio of the fatty acids constituting the glycerin fatty acid ester, the composition ratio of the fatty acid having 16 carbon atoms is preferably 50 mol% or more, and particularly preferably 55 mol% or more.

The HLB of the glycerin fatty acid ester is preferably 1 or more, more preferably 3 or more, preferably 9 or less, and more preferably 6 or less.

Specific examples of the glycerin fatty acid ester include "RYOTO polyglycerin ester B-70D", "RYOTO polyglycerin ester SWA-10D", "RYOTO polyglycerin ester SWA-15D", "RYOTO polyglycerin ester SWA-20D", "RYOTO polyglycerin ester B-100D", "RYOTO polyglycerin ester ER-60D", "RYOTO polyglycerin ester LOP-120 PP", "RYOTO polyglycerin ester HS 9", "RYOTO polyglycerin ester TS 4", "RYOTO polyglycerin ester TS 2", "RYOTO polyglycerin ester L-10D", "RYOTO polyglycerin ester S-28D", "RYOTO polyglycerin ester O-50D" (hereinafter, manufactured by Mitsubishi chemical food Co., Ltd., trade name); "Myverol 18-04K" (trade name, manufactured by TOYOBO CO., Ltd., supra); "SY Glyster DAS-7S", "SY Glyster TS-5S", "SY Glyster PS-5S", "SY Glyster MS-3S", "SY Glyster TS-3S", "SY Glyster PS-3S", "SY Glyster DAO-7S", "SY Glyster PO-5S", "SY Glyster MO-3S", "SY Glyster PO-3S", "SY Glyster MB-750", "SY Glyster DDB-750" and "SY Glyster NE-750" (above, manufactured by Saka chemical industry Co., Ltd., trade name); "Sunsoft Q-185S", Sunsoft Q-1810S ", Sunsoft Q-175S", "Sunsoft Q-1710S", "Sunsoft A-186E", "Sunfat PS-8B", "Sunfat PS-6B", "Sunsoft Q-14S", "Sunsoft Q-12S", "Sunsoft A-121C", "Sunsoft A-141C", "Sunsoft A-171C", "Sunsoft A-181C", "Sunsoft A-121E", "Sunsoft A-141E", "Sunsoft A-171E", "Sunsoft Q-18B", "Sunsoft Q-18D", "Sunsoft Q-17B", "Sunsft A-143E", "Sunsft A-173E", "Sunsft A-183E" (manufactured by Sun chemical Co., Ltd., trade name); "EMLUSY MS", "EMLUSY MH", "EMLUSY P-100", "EMLUSY ML", "EMLUSY OL-100H", "EMLUSY HRO", "EMLUSY MO", "EMLUSY MV", "POEM M-100", "POEM M-200", "POEM M-300", "POEM V-200", "POEM B-200", "POEM P-200", "POEM L-200", "POEM DL-200V", "POEM CS-200", "POEM K-30", "POEM K-37V", "POEM B-10", "POEM DS-100A", "POEM-100V", "EM DP-95 RF", "POEM J-2081V", "POPR-300", "POEM S-60V", "POEM 0-80V", "POEM S-65V", and, "POEM B-150", "POEM SMV-302", "Solman S-300", "L-300" (trade name, manufactured by Rigaku vitamin Co., Ltd.); "NIKKOL Hexaglyn 1-M", "NIKKOL Hexaglyn 1-L", "NIKKOL Decaglyn 1-SV", "NIKKOL Decaglyn 1-OV", "NIKKOL Decaglyn 1-M", "NIKKOL Decaglyn 1-L", "NIKKOL Hexaglyn DGMS", "NIKKOL Tetraglyn 1-SV", "NIKKOL Tetraglyn 1-OV", "NIKKOL Tetraglyn 3-OV", "NIKKOL Decaglyn 3-SV", "NIKKOL Hexaglyn 1-SV", "NIKKOL Hexaglyn 1-OV", "NIKKOL Decaglyn 2-SV" (manufactured by Nikkol chemical Co., Ltd., trade name) and the like.

Sucrose fatty acid esters other than the specific sucrose fatty acid ester are preferably not used as the other emulsifier in the case where the mouth-improving property is impaired.

[ content of emulsifier ]

The muffin-like food and the premix for muffin-like food according to claim 1 and the cake donut and the premix for cake donut according to claim 2 contain the emulsifier containing the specific sucrose fatty acid ester in an amount of 0.05 to 1.0 wt%, preferably 0.05 to 0.5 wt%, more preferably 0.05 to 0.2 wt% based on wheat flour. If the content of the emulsifier is less than 0.05 wt%, the function of improving the texture and the like by the emulsifier cannot be sufficiently obtained, and if it exceeds 1.0 wt%, the mouth-melting property tends to be deteriorated by the excess emulsifier, and the purpose of controlling the amount of the emulsifier used in the present invention cannot be achieved.

When a specific sucrose fatty acid ester and another emulsifier such as the glycerin fatty acid ester are used in combination as an emulsifier, the specific sucrose fatty acid ester is contained in an amount of preferably 5% by weight or more, more preferably 10% by weight or more, further preferably 15% by weight or more, and particularly preferably 20% by weight or more of the total emulsifier. The proportion of the specific sucrose fatty acid ester in the total amount of the emulsifier is preferably 90% by weight or less, more preferably 80% by weight or less, still more preferably 70% by weight or less, and particularly preferably 60% by weight or less. When the proportion of the specific sucrose fatty acid ester in the emulsifier is too small, the effect of improving crispness and texture by using the specific sucrose fatty acid ester cannot be sufficiently obtained. When the proportion of the specific sucrose fatty acid ester in the emulsifier is too large, the cost increases and the economical efficiency deteriorates.

In the present invention, the specific sucrose fatty acid ester is particularly preferably mixed in an amount of 0.05 to 0.5 wt% based on the wheat flour, and particularly preferably in an amount of 0.05 to 0.2 wt%.

[ wheat flour ]

As the wheat flour, any wheat flour may be used as long as it does not inhibit the solution of the subject of the present invention. Among them, low gluten flour is preferably mainly used, and high gluten flour, quasi-high gluten flour, medium gluten flour, coarse cereal flour and the like are suitably mixed and used.

Examples of the weak flour to be used include flour such as 1, flour such as 2, and flour used for producing a snack such as flour 3, regardless of the type of the flour. These wheat flours may be used in combination of a plurality of kinds, as long as they are mainly low-gluten flours.

The content of wheat flour in the muffin-like food of the invention 1 and the cake donut of the invention 2 is usually 1 to 90% by weight, preferably 10 to 80% by weight, further preferably 20 to 70% by weight, most preferably 30 to 60% by weight.

The content of the wheat flour in the premix for muffin-like food of the invention 1 and the premix for cake donuts of the invention 2 is not particularly limited, and is usually 1 to 99% by weight, preferably 10 to 90% by weight, more preferably 20 to 85% by weight, most preferably 40 to 80% by weight.

In any case, when the content of wheat flour is too small, dough formation tends to be difficult, and when too large, dough hardness and mechanical resistance tend to be lowered.

[ other additives and raw materials ]

The muffin-like food and the premix for muffin-like food according to claim 1 and the cake donut and the premix for cake donut according to claim 2 are usually produced by mixing wheat flour and an emulsifier containing a specific sucrose fatty acid ester with saccharides, fats and oils, a leavening agent, and other additives and raw materials used as needed.

(saccharides)

The saccharide is not particularly limited, and examples thereof include monosaccharides, oligosaccharides, polysaccharides, sugar alcohols, mixtures thereof, and natural saccharides. These may be used alone in 1 kind, or may be used in combination of 2 or more kinds.

Specific examples of the monosaccharide include glucose (glucose), galactose, fructose (fructose), arabinose, xylose and the like.

Examples of the oligosaccharide include disaccharides such as granulated sugar, maltose, cellobiose, lactose, trehalose, and isomaltulose; and trisaccharides or more such as malto-oligosaccharide, isomalto-oligosaccharide, fructo-oligosaccharide, galacto-oligosaccharide, lactulose-oligosaccharide, xylo-oligosaccharide, dextrin, cyclodextrin, and coupling sugar.

Examples of the sugar alcohol include sorbitol, xylitol, mannitol, maltitol, isomalt, erythritol, and reduced starch saccharides.

Examples of the polysaccharide include carrageenan, agar, alginic acid, guar gum, tara gum, locust bean gum, tamarind gum, psyllium seed gum, mannan, gum arabic, tragacanth gum, karaya gum, pectin, xanthan gum, gellan gum, curdlan, pullulan, cellulose derivatives, starch, modified starch, and the like.

The mixture of these and natural saccharides include fructose syrup, starch syrup (mizuram), honey, maple syrup, and the like.

Among these, from the viewpoint of sweetness and baking color, granulated sugar or glucose is preferable as the saccharide, and both granulated sugar and glucose are particularly preferable.

The amount of the saccharides is usually 1 to 100% by weight based on the wheat flour, depending on the kind of the muffin-like food, such as muffins, pancakes or cake donuts.

(oil and fat)

Examples of the fat and oil include butterfat such as butter (butter) and butterfat (butter); animal oils and fats such as lard, fish and whale oil; vegetable oils and fats such as coconut oil, palm kernel oil, palm oil, cocoa butter, sesame oil, safflower oil, soybean oil, corn oil, rapeseed oil, sunflower seed oil, cottonseed oil, peanut oil, olive oil and the like, oils and fats containing these animal oils and fats and/or vegetable oils and fats, and processed oils and fats obtained by subjecting these oils and fats to hydrogenation, fractionation, transesterification and the like. These oils and fats may be used alone in 1 kind or in combination of 2 or more kinds. Further, a plurality of oils and fats may be mixed in advance, and the formulated shortening may be used.

The oil or fat is generally used in an amount of 0.1 to 50 wt% based on wheat flour.

(leavening agent)

The leavening agent is not particularly limited, and known leavening agents generally used for food products can be used as appropriate as needed. Among them, baking powder can be preferably used. Examples of the fermentation powder include a composition comprising an alkaline component such as sodium bicarbonate or ammonium chloride, which is alkaline and is a gas generating source, and an acidic component which has an effect of promoting gas generation by an acid or a salt which reacts with an acid.

Examples of the acidic component include potassium hydrogen tartrate, monocalcium phosphate (also referred to as monocalcium phosphate), tartaric acid, dried alum, fumaric acid, sodium phosphate, and gluconolactone.

To keep the leavening agent components from reacting with each other during storage or to capture moisture when the leavening agent absorbs moisture, a dispersant such as corn starch, or the like may be added to the leavening agent.

The leavening agent is usually used in an amount of 0.1 to 50 wt% based on the wheat flour.

(other Components)

The muffin-like food and the premix for muffin-like food of the invention 1, and the cake donut and the premix for cake donut of the invention 2, further may contain a milk component; salt; coarse cereal powder; dried fruits such as raisins; eggs; artificial sweeteners such as erythritol and aspartame; a seasoning; a preservative; fortifiers such as vitamins, calcium, and the like; a fragrance; pigments, and the like.

Examples of the cereal grain flour include gramineous crops such as Echinochloa barnyard grass (Echinochloa esculenta), millet (Setaria italica), broom corn millet (Panicum milacea), Sorghum (Sorghum biocolor), Coix lacryma-jobi var.ma-yuen, barley, rye (Secale cereale), and oat (Avena sativa L.); beans such as soybean and red bean (Adzuki bean); cashew nuts and other nuts; buckwheat; sesame and the like, and the amount thereof can be appropriately adjusted according to the purpose. The coarse cereal powder can be used alone 1 kind, or mixed with more than 2 kinds.

Examples of the milk component include condensed milk such as raw milk, whole milk powder, skim milk powder, and whole condensed milk, butter, raw cream, condensed cream, cheese, and yogurt. The milk component can be used alone 1 kind, or mixed with more than 2 kinds.

As the egg, in addition to a whole egg, only yolk or albumen, dried whole egg, dried albumen, dried yolk or the like may be used.

[ preparation of a preliminary mixture for muffin-like food ]

The preliminary mixture for muffin-like food according to claim 1 can be prepared by uniformly mixing wheat flour, an emulsifier containing a specific sucrose fatty acid ester, saccharides, fats and oils, a leavening agent, other additives, and other raw materials.

In the preparation of the preliminary mixture for muffin-like food, all the above components may be added at once and mixed, or only a part of them may be mixed in advance and the remaining part may be mixed.

The preliminary mixture for muffin food according to claim 1 may be a preliminary mixture provided as a mixture of all the components contained in the preliminary mixture for muffin food, or a preliminary mixture provided separately with a part of the components from the other components, preferably at least a specific sucrose fatty acid ester and wheat flour as a mixture, for producing the preliminary mixture for muffin food. This is because the effect is maximized by the effective contact of the specific sucrose fatty acid ester with the wheat flour.

[ production of muffin-like food ]

The muffin-like food product of the invention 1 is preferably produced by the following method: the preliminary mixture for muffin-like food according to claim 1 is added with a predetermined amount of water and, if necessary, milk components such as eggs and raw milk in a predetermined ratio, and the mixture is kneaded to prepare a batter, and the batter is baked. The batter for baking may be prepared by adding a predetermined amount of water and a predetermined ratio of milk components such as egg and raw milk to the aforementioned wheat flour, emulsifier containing specific sucrose fatty acid ester, saccharide, oil and fat, leavening agent, and other components used as needed, and mixing them without passing through the preliminary mixture for muffin food of claim 1, in addition to the preliminary mixture for muffin food of claim 1.

For the same reason as in the case of producing the preliminary mixture for muffin-like foods, it is preferable to use wheat flour and the specific sucrose fatty acid ester as a mixture also in the production of the muffin-like foods.

[ preparation of premix for cake donuts ]

The premix for cake donuts according to the invention of claim 2 can be prepared by uniformly mixing wheat flour, an emulsifier containing a specific sucrose fatty acid ester, saccharides, fats and oils, a raising agent, other additives, and other raw materials.

In the preparation of the premix for cake donuts, all the above components may be added at once and mixed, or only a part of them may be previously mixed and the remaining part may be mixed.

The cake donut premix of claim 2 may be a premix provided as a mixture of all the components contained in the cake donut premix, or a premix in which some of the components are separately provided from other components, and preferably at least a specific sucrose fatty acid ester and wheat flour are used as a mixture for producing the cake donut premix. This is because the effect is maximized by the effective contact of the specific sucrose fatty acid ester with the wheat flour.

[ production of cake donuts ]

The cake donuts of the invention of claim 2 are preferably made by the following method: the cake doughnut premix of claim 2 is added with a predetermined amount of water and, if necessary, milk components such as eggs and raw milk in a predetermined ratio, and the resulting mixture is kneaded to prepare a batter, which is then fried. The batter for deep-frying may be prepared directly without using the cake doughnut premix according to claim 2 by adding a predetermined amount of water and a predetermined ratio of milk components such as egg and raw milk to the aforementioned wheat flour, emulsifier containing specific sucrose fatty acid ester, saccharide, oil and fat, leavening agent, and other components used as needed, and mixing them.

For the same reason as in the case of the production of a premix for cake donuts, it is preferable to use wheat flour and a specific sucrose fatty acid ester as a mixture also in the production of cake donuts.

Examples

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples without exceeding the gist thereof.

[ muffin ]

Production example 1

440g of low-gluten flour, 80g of granulated sugar, 40g of glucose, 20g of shortening and 20g of baking powder are weighed respectively, put into a food processor, stirred for 3 minutes, mixed and prepared into a premix A.

Production example 2

Premix B was prepared in the same manner as in preparation example 1 except that 0.44g (0.1% by weight based on wheat flour) of a sucrose fatty acid ester ("RYOTO sucrose ester P-1670" manufactured by Mitsubishi chemical corporation, HLB: 16, and the number of carbon atoms constituting the fatty acid (palmitic acid: 16) was added.

(production example 3)

Premix C was prepared in the same manner as in production example 1 except that 0.44g (0.1% by weight relative to wheat flour) of a sucrose fatty acid ester ("RYOTO sucrose ester P-1670" manufactured by Mitsubishi chemical corporation, HLB: 16, number of carbon atoms constituting fatty acids (palmitic acid: 16) and 1.76g (0.4% by weight relative to wheat flour) of a monoglyceride fatty acid ester ("Myverol 18-04K", HLB: 4, content of monoglyceride fatty acid ester: 93% by weight, number of carbon atoms constituting fatty acids: 16 and 18, and composition ratio of fatty acids having 16 carbon atoms constituting fatty acids: 55 mol% manufactured by Wako K.K.K. were added.

Production example 4

Premix D was prepared in the same manner as in preparation example 1 except that 0.44g (0.1% by weight based on wheat flour) of a sucrose fatty acid ester ("RYOTO sucrose ester S-1170" manufactured by Mitsubishi chemical corporation, HLB: 11, and the number of carbon atoms constituting the fatty acid (stearic acid): 18) was added.

Production example 5

Premix E was prepared in the same manner as in preparation example 1 except that 1.76g (0.4% by weight based on wheat flour) of a sucrose fatty acid ester ("RYOTO sucrose ester P-1670" manufactured by Mitsubishi chemical corporation, HLB: 16, number of carbon atoms constituting fatty acid (palmitic acid: 16) and 7.04g (1.6% by weight based on wheat flour) "of a monoglyceride fatty acid ester (" Myverol18-04K "manufactured by Wako corporation) were added.

(production example 6)

Premix F was prepared in the same manner as in preparation example 1 except that 0.44g (0.1% by weight based on wheat flour) of a sucrose fatty acid ester ("RYOTO sucrose ester M-1695", manufactured by Mitsubishi chemical corporation, HLB: 16, and the number of carbon atoms constituting the fatty acid (myristic acid: 14) was added.

(reference example 1)

156g of water was added to 180g of the premix A obtained in production example 1, and the mixture was stirred about 100 times until the powder lump disappeared to prepare a batter. Adding 100g of the batter into a baking pan with the temperature of 180 ℃, baking the batter for 4 minutes on one side, and baking the batter for 3 minutes on the other side to obtain the muffin A.

(example 1)

Muffin B was obtained in the same manner as in reference example 1, except that premix B was used instead of premix A.

(example 2)

Muffin C was obtained in the same manner as in reference example 1, except that premix C was used instead of premix A.

Comparative example 1

Muffin D was obtained in the same manner as in reference example 1, except that premix D was used instead of premix a.

Comparative example 2

Muffin E was obtained in the same manner as in reference example 1, except that premix E was used instead of premix A.

(example 3)

Muffin F was obtained in the same manner as in reference example 1, except that premix F was used instead of premix a.

(evaluation of brittleness (compression fracture test Using rheometer))

The crunchiness of the muffins A to F was evaluated by the presence or absence of fracture in a compression fracture test using a compression rheometer CR-500DX manufactured by Sun scientific. 6 pieces of muffins were cut by a press die having a diameter of 5cm to obtain the center, and the center was pressed by a tooth-shaped plunger (Sun science Adapter No.34) having a width of 20mm at a speed of 30mm/min until the deformation rate became 90%, to count the number of broken muffins. Whether or not fracture occurred was determined by whether or not a decrease of 0.1N or more in compressive stress due to fracture during compression was observed. The evaluation results are shown in table 1.

(evaluation of mouth-melting-improving Property (sensory evaluation))

Regarding the mouth-melting properties of muffins a to F, using muffins baked the next day, 8 persons (male 1 and female 7) evaluated (tasters) in food research and development were asked at room temperature to examine the mouth-melting properties during chewing and swallowing in reference example 1: muffin a (likewise, the muffin baked the next day) was evaluated as a comparative subject (control). Evaluation was carried out by a scoring method, as in the scale shown in fig. 1, taking reference example 1: muffin A was zero point (control), and was freely marked on a scale by the subjective feeling of a taster, to answer whether the mouth formation of the muffin was good or poor and the degree thereof. From the obtained results, the distance from the zero point to the mark was measured, and the results of the panelists were normalized by taking the value having the longest absolute value distance (i.e., the maximum value) among the 4 values of examples 1 and 3, and comparative examples 1 and 2 as 100 of the panelists and converting the values of the other muffins into relative values. Finally, the scores of 8 panelists were summed up and compared.

The evaluation results are shown in table 2.

[ Table 1]

[ Table 2]

Mouth-melting evaluation result of muffin based on sensory evaluation

Evaluators	Example 1	Example 3	Comparative example 1	Comparative example 2
					1	59	31	-100	-21
2	91	6	100	9
					3	38	-97	100	-70
4	0	-75	100	20
					5	100	81	19	-26
6	-96	-50	-100	-96
					7	-26	100	0	-68
8	-62	51	-100	-32
					Total up to	102	47	19	-284

As is clear from tables 1 and 2, in the present invention, by using a sucrose fatty acid ester having 16 or less carbon atoms constituting a fatty acid, a muffin-like food having excellent crispiness and texture can be produced while reducing the amount of an emulsifier to be added.

[ donuts cake ]

Production example 7

80G of strong flour, 320G of weak flour, 60G of granulated sugar, 60G of glucose, 12G of skimmed milk powder, 1G of salt, 32G of shortening and 16G of baking powder are weighed respectively, put into a food processor, stirred for 3 minutes, mixed and prepared into a premix G.

Production example 8

Premix H was prepared in the same manner as in preparation example 7 except that 0.44g (0.1% by weight based on wheat flour) of a sucrose fatty acid ester ("RYOTO sucrose ester P-1670" manufactured by Mitsubishi chemical corporation, HLB: 16, and the number of carbon atoms constituting the fatty acid (palmitic acid: 16) was further added.

Production example 9

Premix I was prepared in the same manner as in preparation example 7 except that 0.44g (0.1% by weight based on wheat flour) of a sucrose fatty acid ester ("RYOTO sucrose ester S-1170" manufactured by Mitsubishi chemical corporation, HLB: 11, number of carbon atoms constituting fatty acid (stearic acid): 18) was further added.

Production example 10

Premix J was prepared in the same manner as in production example 7 except that 0.44g (0.1% by weight based on wheat flour) of a sucrose fatty acid ester ("RYOTO sucrose ester S-570" manufactured by Mitsubishi chemical corporation, HLB: 5, and the number of carbon atoms constituting the fatty acid (stearic acid): 18) was further added.

(reference example 2)

To 500G of the premix G obtained in production example 7, 70G of egg and 110G of water were added, and the mixture was kneaded at a low speed for 1 minute and half minutes in a cake mixer to prepare a dough. After dough is leavened at room temperature for 10 minutes, the dough is pressed to the thickness of 1cm, a doughnut model with the outer circumference diameter of 6.6cm and the inner circumference diameter of 3.2cm is used for pressing and cutting a die, the single side of the doughnut is fried for 1 minute by frying oil at the temperature of 180 ℃, and the doughnut G is turned over and fried for 1 minute, thereby obtaining the cake doughnut G.

(example 4)

Cake donuts H were obtained in the same manner as in reference example 2, except that premix H was used instead of premix G.

Comparative example 3

Cake donuts I were obtained in the same manner as in reference example 2, except that premix I was used instead of premix G.

Comparative example 4

Cake donut J was obtained in the same manner as in reference example 2, except that premix J was used instead of the premix.

(evaluation of brittleness (compression fracture test by rheometer))

The crispy feeling of cake donuts G to J was evaluated by the integral value of stress required for rupture in a compression rupture test using a compression rheometer CR-500DX manufactured by Sun scientific Co. A20 mm wide toothed plunger (Sun scientific Adapter No.34) was used to set 10 4 equally divided doughnuts in a direction such that the plunger did not go beyond the doughnut, and was compressed from top to bottom at a speed of 60mm/min until the deformation rate was 80%, causing them to break. The stress was measured every 0.025 seconds, and the average value of the integrated stresses obtained until fracture was calculated to evaluate the brittle feeling. The results are shown in Table 3.

[ Table 3]

As is clear from table 3, the present invention can produce cake doughnuts with excellent crispness by using sucrose fatty acid esters having 16 or less carbon atoms constituting fatty acids, in addition to reducing the amount of emulsifier to be added.

In addition, it is clear from the results of trial eating the cake donuts G-J that the cake donut H of the present invention also had good melting feeling in the oral cavity. Since the cake donut has the same puffing principle as that of a muffin, a cake donut having excellent crispness and texture as well as a muffin can be obtained.

The present invention has been described in detail using specific embodiments, but it will be apparent to those skilled in the art that various modifications can be made without departing from the spirit and scope of the invention.

The present application is based on japanese patent application 2017-108183, filed on 31/5/2017, the entire contents of which are incorporated herein by reference.

Claims

1. A muffin-like food comprises wheat flour and sucrose fatty acid ester, wherein the wheat flour contains at least 0.05-1.0 wt% of emulsifier containing sucrose fatty acid ester, and the carbon number of fatty acid in the sucrose fatty acid ester is 16 or less.

2. The muffin-like food product according to claim 1, wherein the muffin-like food product further comprises a glycerol fatty acid ester.

3. The muffin-like food according to claim 1 or 2, wherein the sucrose fatty acid ester has HLB of 11 to 20.

4. A method for producing a muffin-like food according to any one of claims 1 to 3, which comprises a step of adding a mixture of a sucrose fatty acid ester and wheat flour.

5. A muffin-like food premix comprising wheat flour and a sucrose fatty acid ester, wherein the premix contains an emulsifier containing the sucrose fatty acid ester in an amount of at least 0.05 to 1.0 wt% relative to the wheat flour, and the sucrose fatty acid ester has a constituent fatty acid having 16 or less carbon atoms.

6. The muffin-like food premix according to claim 5, wherein the muffin-like food premix further comprises a glycerin fatty acid ester.

7. The muffin-like food premix according to claim 5 or 6, wherein the sucrose fatty acid ester has HLB of 11 to 20.

8. A method for producing the preliminary mixture for muffin-like food according to any one of claims 5 to 7, which comprises a step of adding a mixture of the sucrose fatty acid ester and wheat flour.

9. A cake donut comprises wheat flour and sucrose fatty acid ester, wherein the sugar fatty acid ester comprises at least 0.05-1.0 wt% of emulsifier containing sucrose fatty acid ester, and the constituent fatty acid of the sucrose fatty acid ester has 16 or less carbon atoms.

10. The cake donut of claim 9, wherein said cake donut further comprises a glycerol fatty acid ester.

11. The cake donut of claim 9 or 10, wherein the sucrose fatty acid ester has an HLB of 11 to 20.

12. A method for producing a cake donut according to any one of claims 9 to 11, which comprises a step of adding a mixture of a sucrose fatty acid ester and wheat flour.

13. A premix for cake doughnuts, which comprises wheat flour and a sucrose fatty acid ester, wherein the premix contains at least 0.05 to 1.0 wt% of an emulsifier containing a sucrose fatty acid ester, relative to the wheat flour, and the number of carbon atoms of constituent fatty acids of the sucrose fatty acid ester is 16 or less.

14. The cake donut premix of claim 13, further comprising a glycerin fatty acid ester.

15. The cake donut premix of claim 13 or 14, wherein the sucrose fatty acid ester has an HLB of 11 to 20.

16. A method for producing a premix for cake donuts as set forth in any one of claims 13 to 15, which comprises a step of adding a mixture of the sucrose fatty acid ester and wheat flour.