JP2008295389A - Method for producing sponge food product cooked with microwaves - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a sponge food product cooked with microwaves, which has high volume without use of any chemical expansion agent and foaming agent, causes less shrinkage after microwave cooking, has good taste and giving good texture, such as meltability in the mouth. <P>SOLUTION: The production method includes the preparation of dough having a specific gravity of 0.35-1.1 and free from chemical expansion agent and foaming agent by mixing 100 pts.mass of a wheat flour composition containing 5-100 mass% heat-treated wheat flour, obtained by the indirect heat-treatment of wheat flour or a mixture of wheat flour and starch with 100-10,000 pts.mass of beaten albumen or whole eggs, while stirring the mixture in a closed vessel and the microwave cooking of the prepared dough. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing sponge-like foods such as sponge cake, pancake, cupcake, American muffin, steamed bread, and steamed cake by microwave cooking. Specifically, a method for producing a sponge-like food product that has a large volume, little shrinkage after microwave cooking, good taste, and good mouthfeel and the like, without using any chemical swelling agent and foaming agent. About.

  Conventional microwave cooking sponge-like foods such as sponge cakes, cupcakes, American muffins, steamed bread, steamed cakes, etc. are produced by expanding the dough containing bubbles by microwave cooking. In order to prevent sinking after heating and cooking, the use of a foaming agent such as a swelling agent or emulsifying oil is often essential, and the amount used is also large.

  For example, Patent Document 1 states that “a raw material mainly composed of flour is mixed and heated to obtain a dough containing moisture, which is filled in a heat-resistant container suitable for microwave heating, and then frozen. A technique is disclosed in which a frozen product is obtained, and the frozen product is expanded by microwave heating without thawing at the time of eating. In this technique, a swelling agent is not essential, but there is a description (paragraph [0024] of Patent Document 1) that a more uniform and finely heated puffed food can be obtained by adding a swelling agent. 2.00% of swelling agent (BP) is used in the total amount. However, this technique needs to freeze the dough once, it is preferable to adjust the specific gravity of the dough to an extremely narrow range of 0.5 to 0.8, and because cooking time by microwave cooking is short, The reaction residue of the swelling agent tends to remain, and the taste is often a problem, for example, it tastes like a meal.

  Patent Document 2 states that, “100 to 100 parts by weight of flour, eggs 170 to 230 parts by weight, sugars 110 to 140 parts by weight, sugars 110 to 140 parts by weight, fats and oils 80 to 120 parts by weight, confectionery foaming agent A technique relating to “butter cakes obtained by baking a dough containing 10 to 20 parts by weight after adjusting the air content to a specific gravity of 0.50 to 0.70 g / ml” is disclosed. In this technique, a confectionery foaming agent is essential. As described in paragraph [0016] of Patent Document 2, this confectionery foaming agent contains “vegetable oil, emulsifier, liquid sugar, water, and others. , A foaming agent emulsified in an oil-in-water type, which appropriately contains a fragrance, an ethanol preparation, a thickening polysaccharide, and the like. In addition, baking powder was used in all the examples, and the taste unique to the emulsifier and the taste of the baking powder were combined to cause a problem with the taste.

Patent Document 3 includes a “primary foaming step of mixing and foaming raw materials, and a secondary foaming step of stirring and foaming the primary foamed fabric obtained in this step, and the primary foaming step. but the specific gravity S1 of the primary foamed material is intended to be 0.35~0.5g / cm ^3, the secondary expansion step, the specific gravity _{S 2} of the secondary foamed material obtained in this step, the A technique relating to “a method for producing a confectionery dough having a difference (S ₁ −S ₂ ) from the specific gravity S ₁ of the primary foamed dough of 0.2 g / cm ³ or less” is disclosed. In this technique, a secondary foaming process is essential, and a special machine called a secondary foaming machine is required.

  Conventionally, various sponge cake mixes for microwave cooking have been proposed. For example, Patent Document 4 proposes a premix using baking powder and an emulsifier, and Patent Document 5 discloses a cake premix containing wheat flour and a leavening agent heat-treated at a temperature of 75 to 100 ° C. Furthermore, Patent Document 6 proposes a premix composition for sponge cake using thermocoagulable protein and pregelatinized starch as cereals as a cake mix that gives a cake with excellent texture and low shrinkage. Patent Document 7 proposes a cake composition for microwave cooking containing a heat-treated product of flours. However, as is clear from the examples described in these patent documents, these compositions also require the use of a swelling agent.

  Patent Document 8 describes a flour composition for confectionery such as sponge cake that does not use an expanding agent, and Example 2 of Patent Document 9 includes a sponge cake that contains swelling-inhibiting starch and does not contain an expanding agent. Raw materials for use are described. However, these confectionery flour compositions and sponge cake ingredients are suitable for cooking in an oven and are not intended to be cooked in the microwave. The effect was not fully exhibited.

Japanese Patent Laid-Open No. 9-172942 JP 2006-271338 A Japanese Patent No. 3693010 JP-A-62-96032 Japanese Patent Publication No.7-97950 JP 2002-27904 A Japanese Patent No. 3397891 Japanese Patent No. 3590185 Japanese Patent No. 3322225

  The object of the present invention is microwave cooking with good volume, little shrinkage after microwave cooking, good taste and good mouthfeel, even without using chemical swelling agents and foaming agents The object is to provide a method for producing a sponge-like food.

As a result of various investigations to achieve the above object, the present inventors have used a chemical swelling agent and a foaming agent prepared by adding indirect heat-treated wheat flour to a foamed egg white or whole egg. Even without this, it was found that the dough was expanded by microwave cooking and the shrinkage after cooking was very small.
This invention was made | formed based on the said knowledge, 100 mass parts of flour compositions containing 5-100 mass% of heat-processed flour obtained by indirect heat-processing, stirring wheat flour in a closed container, and foaming After mixing with 100 to 10,000 parts by weight of egg white or whole egg, and preparing dough having a dough specific gravity in the range of 0.35 to 1.1 without blending chemical swelling agent and foaming agent The present invention provides a method for producing a microwave-cooked sponge-like food, characterized in that the dough is microwave-cooked.

  According to the present invention, even if no chemical swelling agent and foaming agent are used, the microwave cooking has a good volume, little shrinkage after microwave cooking, good taste, and good mouthfeel and mouthfeel. Sponge-like food can be produced. The sponge-like food of the present invention does not require the use of a swelling agent and a foaming agent, so there is no taste derived from the reaction residue of the swelling agent or an emulsifier derived from the emulsifier resulting in a good taste. Is. In addition, the indirect heat-treated flour used in the present invention easily blends with the foamed egg white or whole egg, so that an extremely smooth dough can be obtained without crushing the foamed egg white or whole egg foam. This has led to a very good quality of the resulting sponge-like food.

  Hereafter, the manufacturing method of the preferable microwave cooking sponge-like food of this invention is demonstrated. The sponge-like food targeted by the present invention is not particularly limited as long as it uses wheat flour and exhibits a sponge-like internal phase. For example, sponge cake, pancake, cupcake, American muffin, steamed Examples include bread and steamed cakes. The sponge-like food of the present invention does not require any use of a swelling agent and a foaming agent. As described above, a sponge-like food having a good volume, little shrinkage after microwave cooking, good taste and good mouthfeel, etc. without using any swelling agent and foaming agent can be obtained. Can do.

The wheat flour composition used in the present invention includes heat-treated wheat flour (hereinafter referred to as indirect heat-treated wheat flour) obtained by indirect heat treatment while stirring wheat flour in a closed container as the main raw material wheat flour.
In the indirect heat-treated wheat flour, as the flour to be subjected to indirect heat treatment, wheat flour usually used in the sponge-like food, such as strong flour, semi-strong flour, medium strength flour, thin flour, durum flour, etc. It can be appropriately selected depending on the case.

  The indirect heating treatment of these flours is preferably performed while stirring the flour in a closed container having a stirring device composed of a rotating shaft having heating means. More preferably, it is carried out by using a sealed cylindrical container having a stirring device comprising a hollow structure rotating shaft and supplying heated steam into the hollow structure rotating shaft. As an example of a container that can be used for such indirect heat treatment, a heat treatment stirrer described in JP-A-2004-9022 can be mentioned.

  The indirect heat treatment is performed at a product temperature of 80 to 150 ° C., preferably 100 to 130 ° C., for 5 to 120 minutes, preferably 30 to 80 minutes. The stirring conditions vary depending on the size of the container and the amount of flour to be processed, but are usually 10 to 60 rpm, preferably about 20 to 50 rpm. The indirect heat-treated flour has the characteristics that the amylose elution amount is suppressed to 10 to 80% and the protein elution amount is suppressed to 30 to 80% with respect to untreated wheat flour.

It is preferable to add an emulsifier when the wheat flour is indirectly heated. Examples of such an emulsifier include glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin and the like. Among these, glycerin fatty acid ester is preferable, and stearic acid monoglyceride and succinic acid monoglyceride are particularly preferable. preferable. These emulsifiers may be used alone or in combination of two or more.
When adding these emulsifiers, the addition amount is preferably 0.1 to 2.0 parts by mass, and more preferably 0.3 to 1.0 part by mass with respect to 100 parts by mass of the wheat flour subjected to the indirect heat treatment.

  The flour composition used in the present invention preferably contains 5 to 100% by mass of the above indirectly heated wheat flour, more preferably 25 to 100% by mass, and particularly preferably 60 to 100% by mass. If the amount of the indirectly heated wheat flour is less than 5% by mass, it is difficult to obtain a sufficient effect.

In the present invention, a part of the wheat flour subjected to indirect heat treatment may be replaced with starch. Such starches include starches such as tapioca, potato, wheat, corn, waxy corn, starches obtained by subjecting these starches to chemical / processing treatments such as acetylation, etherification, crosslinking, oxidation, and α-formation, and mixtures thereof. Can be used, and tapioca starch, wheat starch, and corn starch are preferable. When using these starches, the amount used is preferably 5 to 50% by mass, more preferably 5 to 20% by mass, based on the mass of the wheat flour subjected to indirect heat treatment.
Moreover, in this invention, you may substitute and use the starch which carried out the indirect heat processing separately to the indirect heat processing wheat flour. 5-50 mass% of the mass of the indirectly heat-processed flour is preferable, and the usage-amount in this case has more preferable 5-20 mass%.

In the flour composition used in the present invention, in addition to the above-mentioned indirectly heated wheat flour, flours usually used in the production of sponge-like foods, for example, untreated flour, corn flour, white sorghum and other flours Starch such as tapioca, potato, wheat, corn and waxy corn, and starch obtained by subjecting these starches to chemical / processing treatments such as acetylation, etherification, crosslinking, oxidation, and pregelatinization can be appropriately blended.
In the present invention, in addition to the above-mentioned wheat flour composition, raw materials usually used for the production of sponge-like foods, for example, sugars such as sugars, fats and oils, milk powder, pigments, fragrances, salt, emulsifiers, dried eggs, soy protein Wheat gluten powder, thickening polysaccharides, eggshell calcium, enzymes, flavoring agents, spices and the like can be appropriately used depending on the type of sponge food.
The blending of sugar is preferable because the shape of the sponge-like food after microwave cooking is stable. Although the compounding quantity of such sugar changes with kinds of sponge-like foodstuff, it is 0-240 mass parts normally with respect to 100 mass parts of flour compositions, Preferably it is 25-140 mass parts.

Moreover, what is necessary is just to use a normal commercial item for the egg white or whole egg used by this invention.
In order to carry out the present invention, first, egg white or whole egg is foamed by stirring or the like. The degree of foaming can be appropriately adjusted depending on the specific gravity of the target dough, and it is usually preferable that the specific gravity of the egg white or whole egg after foaming is in the range of about 0.12 to 1.1. The range of 0.2 to 0.6 is more preferable.

Next, the foamed egg white or whole egg and the above-mentioned indirect heat-treated wheat flour composition are lightly mixed with a wooden spatula or the like so as to blend well, and the dough specific gravity is 0.35 to 1.1. A dough in the range of preferably 0.4 to 1.0, more preferably 0.5 to 0.8 is prepared. At this time, it is not necessary to foam the dough again.
If the dough specific gravity is less than 0.35, it swells during microwave cooking, but the dough connection becomes weak, so holes are formed, and the shape is not maintained and shrinks. If the dough specific gravity is more than 1.1, the dough does not swell uniformly during microwave cooking, and the shape is not maintained. In addition, dough which does not contain a swelling agent or a foaming agent and has a high specific gravity does not generally expand in microwave cooking, but in the present invention, a dough with a high specific gravity of 0.8 to 1.1. However, it is easily expanded by microwave cooking and has very little shrinkage after cooking.
The specific gravity of the dough can be adjusted by the degree of foaming of egg white or whole egg, the mixing ratio of egg white or whole egg and flour composition, and the like.

  The mixing ratio of the egg white or whole egg and the flour composition is usually preferably 100 to 10,000 parts by weight, more preferably 100 to 7,000 parts by weight with respect to 100 parts by weight of the flour composition. 100 to 2,000 parts by mass is particularly preferable.

  Subsequently, the microwave cooking sponge-like food of the present invention is obtained by microwave cooking the dough. Microwave cooking can be performed using either a home microwave oven or a commercial microwave oven. The cooking conditions may be appropriately selected according to the type, shape, size, etc. of the sponge food.

  EXAMPLES Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.

Preparation Example 1 (Preparation of indirectly heated wheat flour 1)
A thin flour (trade name “Violet” manufactured by Nisshin Flour Milling Co., Ltd.) was introduced into a heat treatment stirring apparatus described in JP-A-2004-9022, and steam was introduced into the rotating shaft of the hollow structure of the apparatus. Then, an indirect heat treatment for 60 minutes was performed at a product temperature of 110 ° C. to obtain an indirect heat treatment flour 1.

Preparation Example 2 (Preparation of indirectly heated wheat flour 2)
Indirect heat treatment is performed in the same manner as in Preparation Example 1 except that 1 part by weight of an emulsifier (trade name “Emulsy MM-100” manufactured by Riken Vitamin Co., Ltd.) is added per 100 parts by weight of the flour. 2 was obtained.

Preparation Example 3 (Preparation of indirectly heated wheat flour 3)
Indirect heat treatment was performed in the same manner as in Preparation Example 1 except that strong flour (trade name “Cameriya” manufactured by Nisshin Flour Milling Co., Ltd.) was used instead of the weak flour, and indirectly heated wheat flour 3 was obtained.

Preparation Example 4 (Preparation of indirectly heated wheat flour 4)
Indirect heat treatment was performed in the same manner as in Preparation Example 2 except that the same strong flour as in Preparation Example 3 was used in place of the thin flour, and indirectly heated wheat flour 4 was obtained.

Reference Example 1 (Preparation of swelling-inhibited starch)
Referring to the method described in paragraph [0022] of Patent Document 6 (Japanese Patent Application Laid-Open No. 2002-27904), after adjusting corn starch to a moisture content of 24%, heat treatment is performed at 120 ° C. for 4 hours to obtain a swelling-inhibited starch. It was.

Reference Example 2 (Preparation of wet heat-treated flour)
The wheat flour suspension was dropped on the contact portion of the rotating drum heated to 150 ° C., dehydrated and dried into a thin film on the roll surface, and pulverized to obtain wet-heat treated wheat flour.

[Examples 1 to 4]
One egg white (about 35 g) was stirred for 1 minute with an electric mixer and foamed to adjust the specific gravity to about 0.20. To this, 5 g (indirectly) of the indirectly heated wheat flour 1 obtained in Preparation Example 1 was added. The mixture was mixed with 100 parts by mass of heat-treated wheat flour (700 parts by mass of foamed egg white), and then stirred with a wooden spatula for 20 seconds to obtain a dough (specific gravity shown in Table 2). Table 2 shows the familiarity between the foamed egg white and the indirectly heated wheat flour.
The indirect heat-treated flours 2 to 4 obtained in Preparation Examples 2 to 4 were performed in the same manner as above to obtain dough. The whole amount of dough obtained was put into a cup (diameter 6 cm, height 8 cm) and cooked for 40 seconds in a microwave oven with an output of 600 W to obtain a cupcake-like food.
About the obtained cupcake-like food, after 5 minutes of microwave cooking, volume feeling and resilience were evaluated with 10 panelists according to the evaluation criteria table of Table 1 below. The average of the evaluation results is shown in Table 2.

[Comparative Examples 1-8]
Dough (specific gravity is shown in Table 2) was obtained like Example 1-4 except having used the flour raw material shown in Table 2 instead of the indirectly heat-processed wheat flour used in Examples 1-4. The whole amount of dough obtained was put into a cup (diameter 6 cm, height 8 cm) and cooked for 40 seconds in a microwave oven with an output of 600 W to obtain a cupcake-like food.
About the obtained cupcake-like food, volume feeling and resilience were evaluated in the same manner as in Examples 1 to 4. The evaluation results are shown in Table 2.

[Examples 5 to 11 and Comparative Example 9]
Using the raw materials shown in Table 3, cupcake-like foods were obtained by the following production steps.
First, a whole egg (about 60 g) was stirred with an electric mixer for 1 minute to foam and adjusted to a specific gravity of about 0.25. To this, 35 g of raw materials shown in Table 3 were mixed. Next, the mixture was stirred with a wooden spatula for about 5 seconds to obtain a dough (the dough specific gravity is described in Table 3). The whole amount of the dough was put into a cup (diameter 6 cm, height 8 cm) and cooked for 70 seconds in a microwave oven with an output of 600 W to obtain a cupcake-like food.
About the obtained cupcake-like food, volume feeling and resilience were evaluated in the same manner as in Examples 1 to 4. The evaluation results are shown in Table 3.

[Examples 12 to 18 and Comparative Examples 10 to 12]
Using the raw materials shown in Table 4, cupcake-like foods were obtained by the following production steps.
First, 100 g of whole eggs were stirred with a Hobart mixer (medium speed) to cause foaming (specific gravity is described in Table 4). To this, 16.7 g of the raw material shown in Table 4 was mixed and stirred with a wooden spatula so as to be blended for 5 seconds to obtain a dough. After measuring the specific gravity of the obtained dough, 50 g of the dough was put in a cup (diameter 6 cm, height 8 cm), and cooked for 40 seconds in a microwave oven with an output of 600 W to obtain a cupcake-like food.
About the obtained cupcake-like food, volume feeling and resilience were evaluated in the same manner as in Examples 1 to 4. The evaluation results are shown in Table 4.

[Examples 19 to 25 and Comparative Example 13]
Using the raw materials shown in Table 5, cupcake-like foods were obtained by the following production steps.
First, a whole egg (about 60 g) was stirred for 1 minute with an electric mixer and foamed to prepare a specific gravity of about 0.25, and the amount of ingredients shown in Table 5 (the same ingredients as in Example 6) Formulation) was mixed. Next, the mixture was stirred with a wooden spatula for about 5 seconds to obtain a dough (the dough specific gravity is described in Table 5). The whole amount of the dough was put into a cup (diameter 6 cm, height 8 cm) and cooked for 70 seconds in a microwave oven with an output of 600 W to obtain a cupcake-like food.
About the obtained cupcake-like food, volume feeling and resilience were evaluated in the same manner as in Examples 1 to 4. The evaluation results are shown in Table 5.

[Experimental Examples 1-4]
In Example 15, a cupcake-like food was obtained in the same manner as in Example 15 except that a part of the indirectly heated wheat flour 2 was replaced with indirectly heated starch as shown in Table 6.
About the obtained cupcake-like food, volume feeling and resilience were evaluated in the same manner as in Examples 1 to 4. The evaluation results are shown in Table 6.
Indirect heat-treated starch was obtained in the same manner as in Preparation Example 2 except that tapioca starch was used in place of the flour.

Claims (3)

  100 parts by weight of a flour composition containing 5 to 100% by weight of heat-treated wheat flour obtained by indirect heat treatment while stirring the wheat flour in a closed container, and 100 to 10,000 parts by weight of foamed egg white or whole eggs The dough having a dough specific gravity in the range of 0.35 to 1.1 is prepared without mixing a chemical swelling agent and a foaming agent, and then the dough is microwave-cooked. A method for producing a microwave cooking sponge-like food.   The microwave cooking according to claim 1, wherein the indirect heat treatment is performed in a sealed container having a stirring device including a rotating shaft having a heating means at a product temperature of 80 to 150 ° C for 5 to 120 minutes. A method for producing sponge-like food.   The microwave cooking sponge-like food manufactured by the method of Claim 1 or 2.