JP2002101811A - Pancakes - Google Patents
PancakesInfo
- Publication number
- JP2002101811A JP2002101811A JP2000297952A JP2000297952A JP2002101811A JP 2002101811 A JP2002101811 A JP 2002101811A JP 2000297952 A JP2000297952 A JP 2000297952A JP 2000297952 A JP2000297952 A JP 2000297952A JP 2002101811 A JP2002101811 A JP 2002101811A
- Authority
- JP
- Japan
- Prior art keywords
- urea
- product
- present
- hot
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000012771 pancakes Nutrition 0.000 title abstract 3
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000004202 carbamide Substances 0.000 claims abstract description 29
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 239000012467 final product Substances 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 3
- 230000008014 freezing Effects 0.000 claims abstract description 3
- 238000001816 cooling Methods 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 7
- 241000209140 Triticum Species 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 3
- 238000005057 refrigeration Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 32
- 238000010438 heat treatment Methods 0.000 description 13
- 239000000203 mixture Substances 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000843 powder Substances 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- 238000012360 testing method Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000001728 nano-filtration Methods 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920006065 Leona® Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、尿素を含有するこ
とを特徴とするホットケーキ類に関する。本発明のホッ
トケーキ類は、冷蔵又は凍結保存後、電子レンジで加熱
調理しても硬くならず、また経時的な硬化が抑制されて
いるという特徴を有する。TECHNICAL FIELD The present invention relates to hot cakes containing urea. The hot cakes of the present invention have the characteristics that they do not become hard even when cooked in a microwave oven after refrigeration or frozen storage, and that hardening over time is suppressed.
【０００２】[0002]
【従来の技術】小麦粉を主成分とする混合物に、糖類、
卵、牛乳等を加えて混合した生地を天板、ホットプレー
ト等で円形に両面を焼成することによって得られるホッ
トケーキは、一般に、焼きたてを皿に重ね、角切りにし
たバターをのせ、シロップをかけて食すが、近年では焼
成したものを冷却又は凍結処理を行って、冷蔵又は冷凍
状態で市販されているものもある。消費者はこれを購入
し、家庭で電子レンジ、オーブントースター等で加熱調
理を行うが、電子レンジで加熱調理を行うと、ホットケ
ーキの周辺部が硬くなったり、また、加熱調理後、冷め
るに従い徐々に全体が硬化し、歯切れの悪い食感となる
という問題がある。2. Description of the Related Art Sugars are added to a mixture containing flour as a main component.
Eggs, hot cakes obtained by baking the dough mixed with milk, etc. in a circular shape on a top plate, a hot plate, etc., are generally baked on a plate, put on butter cut into squares, The syrup is eaten, but in recent years, some of the baked ones are cooled or frozen, and some of them are marketed in a refrigerated or frozen state. Consumers buy it and cook it at home with a microwave oven or oven toaster, etc.When cooking with a microwave oven, the periphery of the hot cake becomes harder, There is a problem that the whole hardens gradually and has a crisp texture.
【０００３】そこで、この問題を解決するために、小麦
粉、米粉等の穀類を主原料とし、油脂を副原料として水
とともに混練した電子レンジ用食品において、その生地
に食物繊維の粉末及び／又は乳化剤を混入することで、
電子レンジで加熱しても硬化することのない食品を提供
する技術（特開平３−２２９４１号公報）、小麦粉湿熱
処理物を含有させて、電子レンジで解凍しても食感の硬
化が生じず、引きの抑制されたベーカリー製品を提供す
る技術（特開平７−１４７９４７号公報）、小麦粉を含
む食品の生地原料に水溶性ヘミセルロースを添加するこ
とで、焼成後、冷蔵又は凍結した小麦粉を含む食品の電
子レンジ加熱後の引きや、冷めるに従って硬くなるとい
った経時的な硬化を抑制する技術（特開平１１−１６９
０６２号公報）等が提案されている。しかしながら、い
ずれの技術においても電子レンジ加熱調理後の引きや経
時的な硬化を十分に抑制するには至っていない。[0003] In order to solve this problem, in a food for a microwave oven, which is mainly made of cereals such as flour and rice flour and kneaded with oil and fat as an auxiliary material together with water, the fiber of the fiber and / or the emulsifier is added to the dough. By mixing
Technology for providing food that does not cure even when heated in a microwave oven (Japanese Unexamined Patent Publication (Kokai) No. 3-22941). A technique for providing a bakery product with reduced pulling (Japanese Patent Application Laid-Open No. 7-149474), a method for adding a water-soluble hemicellulose to a dough material of a food containing wheat flour, and a food containing refrigerated or frozen flour after baking. (Japanese Patent Application Laid-Open (JP-A) No. 11-169).
No. 062) has been proposed. However, none of the techniques has sufficiently suppressed pulling and hardening over time after microwave cooking.
【０００４】[0004]
【発明が解決しようとする課題】本発明者らは、焼成
後、冷蔵又は凍結保存し、喫食時に電子レンジで加熱調
理しても硬くならず、また経時的な硬化の抑制されたホ
ットケーキ類を得るべく、鋭意研究を進めていたとこ
ろ、ホットケーキ類の製造時に尿素を配合することによ
り、焼成後、冷蔵又は凍結保存したものを電子レンジで
加熱調理しても硬くならず、また経時的な硬化の抑制さ
れたホットケーキ類が得られることを見出し、本発明を
完成させるに至った。したがって、本発明は、焼成後、
冷蔵又は凍結保存し、電子レンジで加熱調理しても硬く
ならず、また経時的な硬化の抑制されたホットケーキ類
を提供することを課題とする。DISCLOSURE OF THE INVENTION The present inventors have found that hot cakes which are not hardened even when baked, refrigerated or frozen and cooked in a microwave oven at the time of eating, and whose hardening with time is suppressed. Although intensive research was carried out to obtain, by mixing urea at the time of manufacturing hot cakes, after baking, refrigerated or frozen storage, even if cooked in a microwave oven, it did not become hard, and It has been found that hot cakes with suppressed curing can be obtained, and the present invention has been completed. Therefore, the present invention, after firing,
It is an object of the present invention to provide hot cakes which are not hardened even if they are refrigerated or frozen and cooked in a microwave oven, and whose curing with time is suppressed.
【０００５】本発明において、ホットケーキ類とは、ホ
ットケーキ、クレープ、パラチンケン、ワッフル、ドー
ナツ、今川焼き、どら焼き、鯛焼き、お好み焼き、たこ
焼き等のことをいう。[0005] In the present invention, hot cakes refer to hot cakes, crepes, palatinken, waffles, donuts, imagawa-yaki, dorayaki, taiyaki, okonomiyaki, takoyaki, and the like.
【０００６】[0006]
【課題を解決するための手段】電子レンジ加熱の特性
上、冷蔵又は冷凍保存したホットケーキ類を電子レンジ
で加熱調理すると、加熱時にホットケーキ類中に含有さ
れる水分が蒸発されやすい。また、電子レンジ加熱では
加熱が過剰となりやすく、ホットケーキ類を電子レンジ
で加熱調理すると、水分が過剰に蒸発し、水分が減少し
て硬くなるという現象が生じる。さらに、加熱調理後、
ホットケーキ類をそのまま放置すると、水分の蒸発がさ
らに進み、経時的に硬化する。SUMMARY OF THE INVENTION Due to the characteristics of microwave oven heating, when hot cakes refrigerated or frozen are cooked in a microwave oven, the moisture contained in the hot cakes tends to evaporate during heating. In addition, in a microwave oven, heating tends to be excessive, and when a hot cake is cooked in a microwave oven, a phenomenon occurs in which water evaporates excessively, and the water decreases to harden. After cooking,
If the hot cakes are left as they are, the evaporation of water proceeds further, and the cake hardens over time.
【０００７】本発明では、ホットケーキ類の製造時に最
終製品中、小麦粉１００重量％に対して尿素を好ましく
は０．００２重量％〜０．５重量％含有するように添加
することにより、尿素が小麦粉中のタンパク質に作用し
てタンパク質の保水性が向上するのと、生地のキメが細
かくなり生地から水分が蒸発しづらくなるため、冷蔵又
は冷凍保存後、電子レンジで加熱調理しても硬くなら
ず、また経時的な硬化の抑制されたホットケーキ類を得
ることができる。なお、最終製品中、尿素の含有量が小
麦粉１００重量％に対して０．００２重量％未満では、
電子レンジで加熱調理すると硬くなることがあり、また
経時的に硬化が生じることがあるため好ましくなく、
０．５重量％を超えると、生地の粘度が低下し、焼成後
の食感が悪くなることがあるため好ましくない。In the present invention, urea is added by adding urea preferably in an amount of 0.002% by weight to 0.5% by weight with respect to 100% by weight of flour in the final product during the production of hot cakes. It acts on the protein in the flour to improve the water retention of the protein, and the texture of the dough becomes finer, making it difficult for moisture to evaporate from the dough. And hot cakes whose curing with time is suppressed can be obtained. In the final product, if the content of urea is less than 0.002% by weight with respect to 100% by weight of flour,
It may be hard when cooked in a microwave oven, and it may be hardened over time.
If it exceeds 0.5% by weight, the viscosity of the dough decreases, and the texture after baking may deteriorate, which is not preferable.
【０００８】[0008]
【発明の実施の形態】本発明のホットケーキ類の製造に
ついてホットケーキを例に挙げて説明する。先ず、薄力
粉、中力粉、強力粉等の小麦粉、ベーキングパウダー等
の粉類を合わせて篩にかける。次いで、ボールにサラダ
油、砂糖を混ぜ合わせ、溶いた卵、食塩、脱脂粉乳、尿
素等を加えて混ぜ、さらに水、牛乳等の水分を加えてよ
く混ぜ合わせる。これに篩を通した粉類を加え、軽く混
ぜて生地を調製する。１８０℃に熱したホットプレート
上に、例えば、直径１０ｃｍのリング型をおき、生地５
０ｇを流し込み、片面を１分３０秒間ずつ焼成する。焼
成後、冷却し、常法に従って冷蔵又は凍結処理を行う。
本発明において尿素は、化成品の尿素を使用してもよ
く、乳や乳素材をナノフィルトレーション（ＮＦ）膜や
逆浸透（ＲＯ）膜で処理して透過液を回収し、必要に応
じ、常法に従って濃縮又は乾燥処理を行った尿素含有組
成物（特願平１１−０８２７６８号）を用いてもよい。
また、尿素の添加は、上述のように生地の調製時、又は
調製後の生地に添加してもよく、あるいは市販のホット
ケーキミックスのようなものに、予め含有させてもよ
い。BEST MODE FOR CARRYING OUT THE INVENTION The production of hot cakes of the present invention will be described by taking hot cakes as an example. First, flour such as flour, medium flour and strong flour, and flour such as baking powder are combined and sieved. Next, the salad oil and sugar are mixed in the bowl, and the mixed eggs, salt, skim milk powder, urea and the like are added and mixed, and then water, milk and other water are added and mixed well. Add the sifted flour to this and mix gently to prepare the dough. On a hot plate heated to 180 ° C., for example, place a ring mold having a diameter of 10 cm,
0 g is poured in, and one side is baked for 1 minute and 30 seconds. After baking, it is cooled and refrigerated or frozen according to a conventional method.
In the present invention, the urea may be a chemical urea, and the milk or milk material is treated with a nanofiltration (NF) membrane or a reverse osmosis (RO) membrane to collect a permeate, and as necessary, A urea-containing composition (Japanese Patent Application No. 11-082768), which has been concentrated or dried according to a conventional method, may be used.
The urea may be added at the time of preparing the dough as described above, or may be added to the dough after the preparation, or may be previously contained in a commercially available hot cake mix or the like.
【０００９】[0009]
【実施例】以下実施例を示し、本発明をさらに詳細に説
明する。実施例１ 表１の配合に従い、ホットケーキを製造した。小麦粉、
ベーキングパウダー等の粉類を篩にかけた。次いで、ボ
ールにサラダ油及び砂糖を混ぜ合わせ、溶いた卵、食
塩、脱脂粉乳及び尿素（和光純薬工業社製）を加えて混
ぜ、さらに水を加えてよく混ぜ、篩を通した粉類を加
え、軽く混ぜて生地を調製した。１８０℃のホットプレ
ート上に直径１０ｃｍのリング型をおき、生地５０ｇを
流し込み、片面を１分３０秒間ずつ焼成してホットケー
キを製造し、本発明品１を得た。また、尿素を添加しな
い以外は上記と同様の方法でホットケーキを製造し、比
較品１を得た。本発明品１及び比較品１を−２０℃で急
速凍結し、−２０℃で2週間保存した。The present invention will be described in more detail with reference to the following examples. Example 1 According to the composition shown in Table 1, a hot cake was produced. flour,
Powders such as baking powder were sieved. Then, mix the salad oil and sugar in a bowl, add the melted egg, salt, skim milk powder and urea (manufactured by Wako Pure Chemical Industries, Ltd.), add water, mix well, and add the powder that has passed through a sieve. And lightly mixed to prepare a dough. A ring mold having a diameter of 10 cm was placed on a hot plate at 180 ° C., 50 g of dough was poured, and one side was baked for 1 minute and 30 seconds to produce a hot cake, thereby obtaining a product 1 of the present invention. In addition, a hot cake was produced in the same manner as described above except that urea was not added, and Comparative Product 1 was obtained. The product 1 of the present invention and the comparative product 1 were rapidly frozen at −20 ° C. and stored at −20 ° C. for 2 weeks.
【００１０】[0010]
【表１】 [Table 1]
【００１１】試験例1 −２０℃で２週間保存後の本発明品１及び比較品１を５
００Ｗの電子レンジで、一枚につき１分間加熱調理し、
その後室温で１０分間放置した。１０分間放置後の硬さ
を測定し、さらに官能評価を行った。硬さの測定は、レ
オナー（ＲＥ−３３０５型、山電社製）にて、直径５ｍ
ｍの円柱状のプランジャーを用い、貫入速度１０ｍｍ／
秒で、直径１０ｃｍのホットケーキの中心から２．５ｃ
ｍの部分を測定した。５ｍｍ貫入時の荷重（ｇｆ）を測
定し、これをホットケーキの硬さの指標とした。荷重の
値が小さく、好ましくは６０〜１２０ｇｆであるとき、
食感としてソフト感を有するものとなる。 Test Example 1 The product of the present invention 1 and the comparative product 1 after storage at −20 ° C. for 2 weeks were 5
Cook with a 00W microwave for 1 minute per sheet,
Then, it was left at room temperature for 10 minutes. The hardness after standing for 10 minutes was measured, and the sensory evaluation was further performed. The hardness was measured using a Leona (RE-3305, manufactured by Yamaden Corporation) with a diameter of 5 m.
m using a cylindrical plunger with a penetration speed of 10 mm /
2.5 seconds from the center of a 10 cm diameter hot cake in seconds
m was measured. The load (gf) at the time of penetration of 5 mm was measured, and this was used as an index of the hardness of the hot cake. When the value of the load is small, preferably 60 to 120 gf,
It has a soft texture as a texture.
【００１２】官能評価は、３０名のパネラーに本発明品
１及び比較品１を食してもらい、外観、食感（ソフト
感）及び風味について、次の７段階の評価点で評価して
もらい、これを点数化して、その平均点で示した。 評価点；かなり良い（＋３点）、やや良い（＋２点）、
わずかに良い（＋１点）、どちらともいえない（０
点）、わずかに悪い（−１点）、やや悪い（−２点）、
かなり悪い（−３点）。結果を表２に示す。In the sensory evaluation, 30 panelists eat the product 1 of the present invention and the comparative product 1, and the appearance, texture (softness) and flavor are evaluated according to the following seven grades. This was scored and indicated by the average score. Evaluation point: fairly good (+3 points), slightly good (+2 points),
Slightly good (+1 point), Neither (0
Points), slightly worse (-1 point), slightly worse (-2 points),
Quite bad (-3 points). Table 2 shows the results.
【００１３】[0013]
【表２】 [Table 2]
【００１４】本発明品１は比較品１に比べ、荷重の値が
小さかった。電子レンジで加熱調理して１０分間経過後
でも硬くなりにくく、膨らみがあって外観もよく、ソフ
トな食感で、風味も良好であるとの評価を得た。The product 1 of the present invention had a smaller load value than the product 1 of the comparative example. Even after 10 minutes of heating and cooking in a microwave oven, it was evaluated that it was hard to become hard, swelled, had a good appearance, had a soft texture, and had a good flavor.
【００１５】参考例１ ２６．０ｍｇ／１００ｍｌの割合で尿素を含んでいる脱
脂乳３０ｌについて、ＵＦ膜（Desal PW1812T，Desalin
ation社製）を使用し、３倍濃縮を行った。なお、膜処
理は操作温度５０℃、圧力１．５ＭＰａの条件で行っ
た。このＵＦ膜により透過液を分離、回収した後、乳糖
結晶を分離した。この母液を凍結乾燥して、乳由来の尿
素含有組成物粉末２５０ｇを得た。なお、この乳由来尿
素含有組成物粉末の成分値は表３に示す通りであり、ま
た、尿素濃度は２．０％であった。 Reference Example 1 UF membrane (Desal PW1812T, Desalin) was prepared for 30 l of skim milk containing urea at a rate of 26.0 mg / 100 ml.
ation) (3-fold concentration). The film treatment was performed at an operating temperature of 50 ° C. and a pressure of 1.5 MPa. After separating and collecting the permeate with the UF membrane, lactose crystals were separated. This mother liquor was freeze-dried to obtain 250 g of a milk-derived urea-containing composition powder. In addition, the component values of this milk-derived urea-containing composition powder were as shown in Table 3, and the urea concentration was 2.0%.
【００１６】[0016]
【表３】 [Table 3]
【００１７】実施例２ 実施例１と同様の方法でホットケーキを製造した。参考
例1で得た乳由来尿素含有組成物粉末０．５０重量％を
尿素の代わりに添加し、過不足は水で調整してホットケ
ーキを製造し、本発明品２を得た。また、参考例１で得
た乳由来尿素含有組成物粉末２．０重量％を尿素の代わ
りに添加し、過不足は水で調整してホットケーキを製造
し、本発明品３を得た。さらに、尿素を添加しない以外
は上記と同様の方法でホットケーキを製造し、比較品２
を得た。本発明品２、本発明品３及び比較品２を−２０
℃で急速凍結し、−２０℃で2週間保存した。 Example 2 A hot cake was produced in the same manner as in Example 1. 0.50% by weight of the milk-derived urea-containing composition powder obtained in Reference Example 1 was added instead of urea, and the excess or deficiency was adjusted with water to produce a hot cake, thereby obtaining a product 2 of the present invention. In addition, 2.0% by weight of the milk-derived urea-containing composition powder obtained in Reference Example 1 was added instead of urea, and the excess or deficiency was adjusted with water to produce a hot cake, thereby obtaining a product 3 of the present invention. Further, a hot cake was produced in the same manner as described above except that urea was not added, and a comparative product 2 was prepared.
I got Inventive product 2, inventive product 3, and comparative product 2 at -20
The mixture was quickly frozen at ℃ and stored at -20 ℃ for 2 weeks.
【００１８】試験例２ −２０℃で２週間保存後の本発明品２、本発明品３及び
比較品２について、重量変化率を求めた。また、硬さを
測定し、さらに官能評価を行った。重量変化率は、電子
レンジで加熱調理する前の凍結したままの重量（加熱前
重量）と、５００Ｗの電子レンジで、一枚につき１分間
加熱調理し、その後室温で１時間放置後の重量（加熱後
重量）を測定し、重量変化率を下記に示す式１より求め
た。 重量変化率（％）＝｛（加熱前重量−加熱後重量）／加熱前重量｝×１００（ 式１） 硬さの測定は、５００Ｗの電子レンジで、一枚につき１
分間加熱調理し、その後室温で１時間放置したものにつ
いて、試験例１と同様の方法で行った。官能評価は、５
００Ｗの電子レンジで、一枚につき１分間加熱調理し、
その後室温で１時間放置したものについて、試験例１と
同様の方法で行った。なお、食感（ソフト感）は、加熱
調理し、室温で１分間放置後のものについても評価を行
った。重量変化率の結果を図１に、硬さの結果を図２
に、官能評価の結果を表３に示す。 Test Example 2 The rate of weight change was determined for the product of the present invention 2, the product of the present invention 3, and the comparative product 2 after storage at −20 ° C. for 2 weeks. Further, the hardness was measured, and a sensory evaluation was further performed. The weight change rate is the weight after freezing before heating in a microwave oven (weight before heating), and the weight after heating and cooking each in a 500 W microwave oven for 1 minute, and then left at room temperature for 1 hour ( (Weight after heating) was measured, and the rate of weight change was determined by the following equation 1. Weight change rate (%) = {(weight before heating−weight after heating) / weight before heating} × 100 (Equation 1) The hardness was measured using a microwave oven of 500 W and 1 piece per sheet.
The same method as in Test Example 1 was carried out on a sample which was cooked for 1 minute and then left at room temperature for 1 hour. Sensory evaluation is 5
Cook with a 00W microwave for 1 minute per sheet,
After that, the sample was left at room temperature for 1 hour, and the test was performed in the same manner as in Test Example 1. The texture (soft feeling) was also evaluated after cooking by heating and leaving at room temperature for 1 minute. FIG. 1 shows the result of the weight change rate, and FIG. 2 shows the result of the hardness.
Table 3 shows the results of the sensory evaluation.
【００１９】図１より、本発明品２及び本発明品３は、
比較品２に比べ、重量変化が少なく、電子レンジ加熱に
よる水分蒸発が抑制されていた。また、本発明品２よ
り、尿素の含有量が多い本発明品３の方がより重量変化
率が小さかった。図２より、本発明品２及び本発明品３
は、比較品２よりも荷重の値が小さかった。また、本発
明品２より、尿素の含有量が多い本発明品３の方がより
荷重の値が小さかった。According to FIG. 1, the product 2 of the present invention and the product 3 of the present invention
The change in weight was smaller than that of the comparative product 2, and water evaporation due to heating in a microwave oven was suppressed. The product 3 of the present invention having a higher urea content had a smaller weight change rate than the product 2 of the present invention. FIG. 2 shows that the product of the invention 2 and the product of the invention 3
Was smaller in load value than Comparative Product 2. Also, the load of the present invention 3 having a higher urea content was smaller than that of the present invention 2.
【００２０】[0020]
【表４】 [Table 4]
【００２１】１時間放置後でも本発明品２及び本発明品
３は比較品２に比べ、膨らみがあって外観もよく、ソフ
トな食感で、風味も良好であるとの評価を得た。また、
本発明品２より、尿素の含有量が多い本発明品３の方が
より膨らみがあり、食感もソフトであるとの評価を得
た。Even after standing for 1 hour, the product of the present invention 2 and the product of the present invention 3 were evaluated as having a swelling and good appearance, a soft texture, and a good flavor as compared with the comparative product 2. Also,
The product 3 of the present invention having a higher urea content was evaluated to have more swelling and a softer texture than the product 2 of the present invention.
【００２２】[0022]
【発明の効果】本発明によれば、焼成し、冷蔵又は凍結
保存後、電子レンジで加熱調理しても硬くならず、また
経時的硬化の抑制されたホットケーキ類を提供すること
ができる。また、本発明のホットケーキ類は、冷凍保存
したホットケーキ類を自然解凍した際に生じる硬化も抑
制されている。According to the present invention, it is possible to provide hot cakes which are not hardened even if they are baked, refrigerated or frozen, and cooked in a microwave oven, and whose curing with time is suppressed. In the hot cakes of the present invention, the hardening that occurs when the frozen hot cakes are naturally thawed is also suppressed.
【図１】試験例２における加熱前と加熱後のホットケー
キの重量変化率（％）を示す図である。FIG. 1 is a diagram showing a weight change rate (%) of a hot cake before and after heating in Test Example 2.
【図２】試験例２における加熱後のホットケーキの室温
で１時間放置後の硬さ示す図である。FIG. 2 is a diagram showing the hardness of a heated hot cake in Test Example 2 after being left at room temperature for 1 hour.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 山本 晴敬 埼玉県川越市新宿町６−20−58 Ｆターム(参考） 4B032 DB10 DB35 DK01 DK05 DK66 DL08 DL20 DP73 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Harutaka Yamamoto 6-20-58 Shinjuku-cho, Kawagoe-shi, Saitama F-term (reference) 4B032 DB10 DB35 DK01 DK05 DK66 DL08 DL20 DP73
Claims (3)
て尿素を０．００２〜０．５重量％含有することを特徴
とするホットケーキ類。1. Hot cakes characterized in that the final product contains 0.002 to 0.5% by weight of urea based on 100% by weight of flour.
は凍結処理した冷蔵又は凍結ホットケーキ類。2. Refrigerated or frozen hot cakes obtained by cooling or freezing the hot cakes according to claim 1.
００２〜０．５重量％含有することを特徴とするホット
ケーキ類用ミックス。3. Urea is added in an amount of 0.1% urea to 100% by weight of flour.
A mix for hot cakes, comprising 002 to 0.5% by weight.
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|---|---|---|---|
| JP2000297952A JP4183897B2 (en) | 2000-09-29 | 2000-09-29 | Hot cakes |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000297952A JP4183897B2 (en) | 2000-09-29 | 2000-09-29 | Hot cakes |
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| Publication Number | Publication Date |
|---|---|
| JP2002101811A true JP2002101811A (en) | 2002-04-09 |
| JP4183897B2 JP4183897B2 (en) | 2008-11-19 |
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ID=18779986
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000297952A Expired - Fee Related JP4183897B2 (en) | 2000-09-29 | 2000-09-29 | Hot cakes |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019058956A1 (en) * | 2017-09-19 | 2019-03-28 | 日清フーズ株式会社 | Method for manufacturing refrigerated or frozen baked food |
| WO2020188694A1 (en) * | 2019-03-18 | 2020-09-24 | 日清フーズ株式会社 | Method for manufacturing refrigerated or frozen baked food |
| CN113473864A (en) * | 2019-03-29 | 2021-10-01 | 株式会社日清制粉集团本社 | Method for producing farinaceous composition |
-
2000
- 2000-09-29 JP JP2000297952A patent/JP4183897B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019058956A1 (en) * | 2017-09-19 | 2019-03-28 | 日清フーズ株式会社 | Method for manufacturing refrigerated or frozen baked food |
| WO2020188694A1 (en) * | 2019-03-18 | 2020-09-24 | 日清フーズ株式会社 | Method for manufacturing refrigerated or frozen baked food |
| JPWO2020188694A1 (en) * | 2019-03-18 | 2020-09-24 | ||
| JP7325497B2 (en) | 2019-03-18 | 2023-08-14 | 株式会社日清製粉ウェルナ | Manufacturing method of refrigerated or frozen baked food |
| CN113473864A (en) * | 2019-03-29 | 2021-10-01 | 株式会社日清制粉集团本社 | Method for producing farinaceous composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4183897B2 (en) | 2008-11-19 |
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