JP2000135049A - Cake improved in butter flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain cakes improved in butter flavor and provide a use of sucralose as a butter flavor-improving agent. SOLUTION: The cakes improved in butter flavor specifically contain sucralose. A butter flavor-improving agent contains sucralose as an effective ingredient. Sucralose has a structure in which 3 hydroxyl groups at the 1st and 6th positions of a fructose residue and the 4th position of a glucose residue are substituted with chlorine atoms and is a sweetener expressing sweetness in good quality of 600 times that of sucrose.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to cakes having improved butter flavor. The invention further relates to a new use of sucralose as a butter flavor enhancer.

[0002]

2. Description of the Related Art Various methods for improving the butter flavor of cakes have been studied.

However, it is not known that such effects can be obtained by containing sucralose.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide cakes having an improved butter flavor. Another object of the present invention is to provide a new use of sucralose, which is a high-intensity sweetener.

[0005]

Means for Solving the Problems The inventors of the present invention have made intensive studies to solve the above-mentioned problems, and surprisingly found that sucralose, a kind of sweetener, was added to cakes to form cakes. It has been found that the flavor of the contained butter can be brought out, and cakes with further improved flavor can be obtained. The present invention has been completed based on such unexpected findings.

That is, the present invention relates to cakes having an improved buttery flavor, which are characterized by containing sucralose. Furthermore, the present invention is a flavor enhancer for cakes containing sucralose as an active ingredient.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, sucralose has a structure in which three hydroxyl groups at positions 1 and 6 of a fructose residue and a position 4 of a glucose residue in a sucrose molecule are substituted with chlorine molecules. It is a high-intensity sweetener exhibiting about 600 times higher quality sweetness than sucrose (UK Patent No. 154316).
No. 7).

[0008] In the present invention, cakes are used to include a wide range of confections prepared from ingredients including flour and butter, such as sponge cakes such as short cakes and roll cakes, pound cakes, fruit cakes and the like. Butter cakes, castellas, puff pastries such as cream puffs and eclairs, fermented sweets such as savaran, pies such as apple pie, cream jelly cakes such as rare cheesecake, cookies, danish, pretzel, etc. it can.

In order to obtain cakes with an improved butter flavor according to the present invention, it is sufficient that sucralose is contained as a result, and the mixing timing and order of sucralose are not limited. The method of blending sucralose is not particularly limited, and solid sucralose such as powder or granules may be blended, or sucralose in a solution state may be blended.

The mixing ratio of sucralose to cakes for obtaining the effects of the present invention is not particularly limited, but usually 0.00001 to 0.5 sucralose per final cake.
% By weight, preferably in the range of 0.0001 to 0.5% by weight. In addition, the sweetness of sucralose itself is clearly felt in a composition of about 0.0006% by weight or more, so if it is desired to reduce the sweetness, it may be used at a concentration lower than that concentration. It can be adjusted arbitrarily by exerting its ability.

According to the present invention, the flavor and aroma of butter contained in cakes are further extracted by blending sucralose, and cakes having a good butter flavor can be prepared.

Further, the present invention is a butter flavor enhancer containing sucralose, a high-intensity sweetener, as an active ingredient. The miso flavor enhancer may be at least one containing sucralose, but may contain other food additives such as preservatives and stabilizers, as long as the effects of the present invention are not impaired. Good.

The butter flavor enhancer of the present invention may be in the form of a solid or a solution such as a powder or granules, and may be added to any of the above-mentioned cakes at any stage in the preparation of cakes. Used in combination. By blending such an enhancer, it becomes possible to further enhance the flavor of the butter of the cakes, and it is possible to cook or obtain delicious cakes having a good flavor.

The timing of adding the flavor enhancer is not particularly limited. Also, the mixing ratio of the flavor enhancer to the cakes varies depending on the type of the cakes and the amount of the butter contained therein, and cannot be specified unconditionally.
For example, converting the amount of sucralose to 0.00001-
The range may be 0.5% by weight, preferably 0.0001 to 0.5% by weight, and is appropriately selected based on this.

[0015]

The present invention will be described below in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. In the present invention, “parts” means “parts by weight” unless otherwise specified. Example 1 100 parts of pretzel flour, 25 parts of unsalted butter, 7.5 parts of sugar, 2 parts of salt, 1.35 parts of baking powder, 0.8 parts of soy dietary fiber, 0.3 parts of sucrose fatty acid ester, 0 parts of sucralose .018 parts and fragrance 0.2 parts with a universal mixing stirrer
Mix for 3 minutes at 05 rpm. Add 40 parts of water and add 105r
pm, mix for 6 minutes to make dough. Wrap in wrap and leave at room temperature for 30 minutes. Stretch the dough to a thickness of 3 mm, width 5
mm, cut to 12 cm length. 25 in a 180 ° C oven
After baking for 3 minutes, sprinkle 3 parts of salad oil, 0.2 part of butter flavor and 0.45 part of salt on 100 parts of dough. The result is a pretzel with a good butter feel.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Miki Fujii 1-1-11 Miwa-cho, Toyonaka-shi, Osaka F-term (reference) 4B032 DB05 DK11 DL05

Claims (2)

[Claims] 1. Butter-flavored cakes containing sucralose. 2. A butter flavor enhancer comprising sucralose as an active ingredient.