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

Method for producing sponge food product cooked with microwaves Download PDF

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JP2008295389A
JP2008295389A JP2007146065A JP2007146065A JP2008295389A JP 2008295389 A JP2008295389 A JP 2008295389A JP 2007146065 A JP2007146065 A JP 2007146065A JP 2007146065 A JP2007146065 A JP 2007146065A JP 2008295389 A JP2008295389 A JP 2008295389A
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dough
wheat flour
flour
sponge
food
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JP4676971B2 (en
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Yumiko Sakate
佑美子 坂手
Takahiro Yagishita
隆弘 柳下
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Nisshin Seifun Group Inc
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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

本発明は、マイクロ波調理によるスポンジケーキ、パンケーキ、カップケーキ、アメリカンマフィン、蒸しパン、蒸しケーキなどのスポンジ状食品の製造方法に関する。詳細には、化学的膨張剤および起泡剤を全く用いなくても、ボリュームが大きく、マイクロ波調理後の縮みが少なく、食味が良好で口溶けなどの食感も良好なスポンジ状食品の製造方法に関する。   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.

従来のマイクロ波調理スポンジ状食品、例えばスポンジケーキ、カップケーキ、アメリカンマフィン、蒸しパン、蒸しケーキなどは、気泡を含有させた生地をマイクロ波調理により膨化させて製造されるが、その気泡の発生助剤および加熱調理後の沈み防止のために膨張剤や乳化性油脂などの起泡剤の使用が必須であることが多く、またその使用量も多い。   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.

例えば、特許文献1には、「穀粉を主体とする原料を混合し、加熱すると膨化する、水分を含む生地を得、この生地をマイクロ波加熱に適する耐熱性容器に充填し、次いで凍結して凍結物を得、喫食時にこの凍結物を解凍することなくマイクロ波加熱して膨化させる」技術が開示されている。この技術において、膨張剤は必須ではないが、膨張剤を添加するとより均一なキメの細かい加熱膨化食品が得られる旨の記載(特許文献1の段落〔0024〕)があり、その実施例において生地全量中に膨張剤(B.P.)が2.00%使用されている。しかしながら、この技術は、一旦生地を凍結する必要があり、その生地の比重を0.5〜0.8と極めて狭い範囲に調整することが好ましく、また、マイクロ波調理による調理時間が短いため、膨張剤の反応残渣が残りやすく、喫食時のエグ味がするなど、呈味性が問題となる場合が多い。   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.

また、特許文献2には、「小麦粉100重量部に対して、卵170〜230重量部、糖類110〜140重量部、糖類110〜140重量部、油脂80〜120重量部、製菓用起泡剤10〜20重量部を含む生地を、比重0.50〜0.70g/mlの範囲に含気調整後、焼成してなるバターケーキ類」に関する技術が開示されている。この技術においては、製菓用起泡剤が必須であり、この製菓用起泡剤は特許文献2の段落〔0016〕に記載されているように「植物油、乳化剤、液糖、水を含み、その他、香料、エタノール製剤、増粘多糖類等を適宜含む水中油型に乳化した起泡剤」である。しかも、実施例にはすべてベーキングパウダーが用いられており、乳化剤特有のエグ味とベーキングパウダーのエグ味が合わさって食味的に問題があるものであった。   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.

また、特許文献3には、「原料を混合するとともに発泡させる一次発泡工程と、この工程で得られた一次発泡生地を撹拌し、さらに発泡させる二次発泡工程とを有し、前記一次発泡工程が、前記一次発泡生地の比重S1 を、0.35〜0.5g/cm3 とするものであり、前記二次発泡工程が、この工程で得られる二次発泡生地の比重Sと、前記一次発泡生地の比重Sとの差(S−S)を、0.2g/cm3 以下とする菓子用生地の製造法」に関する技術が開示されている。この技術においては、二次発泡工程を必須とし、二次発泡機という特殊な機械が必要であった。 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.

また、従来より、種々のマイクロ波調理用スポンジケーキミックスが提案されている。例えば、特許文献4にはベーキングパウダーおよび乳化剤を使用するプレミックスが提案され、特許文献5には75〜100℃の温度下で熱処理した小麦粉と膨剤などを含有するケーキプレミックスが開示され、さらに食感が優れているとともに焼き縮みの少ないケーキが得られるケーキミックスとして、特許文献6には、熱凝固性蛋白と、穀粉類としてα化澱粉を使用したスポンジケーキ用プレミックス組成物が提案され、特許文献7には、穀粉類湿熱処理物を含有する電子レンジ調理用ケーキ組成物が提案されている。しかし、これらの特許文献に記載の実施例から明らかなように、これらの組成物も、膨張剤の使用が必要なものであった。   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.

特許文献8には、膨張剤を使用しないスポンジケーキなどの菓子類用小麦粉組成物が記載され、また特許文献9の実施例2には、膨潤抑制澱粉を含有し、膨張剤を含有しないスポンジケーキ用原料が記載されている。しかし、これらの菓子類用小麦粉組成物およびスポンジケーキ用原料は、オーブンで調理するのに適したものであり、マイクロ波で調理することを想定しているものではなく、マイクロ波で調理した場合には、その効果が十分に発揮されないものであった。   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.

特開平9−172942号公報Japanese Patent Laid-Open No. 9-172942 特開2006−271338号公報JP 2006-271338 A 特許第3693010号公報Japanese Patent No. 3693010 特開昭62−96032号公報JP-A-62-96032 特公平7−97950号公報Japanese Patent Publication No.7-97950 特開2002−27904号公報JP 2002-27904 A 特許第3397891号公報Japanese Patent No. 3397891 特許第3590185号公報Japanese Patent No. 3590185 特許第3312225号公報Japanese Patent No. 3322225

本発明の目的は、化学的膨張剤および起泡剤を全く用いなくても、ボリュームが良好で、マイクロ波調理後の縮みが少なく、食味が良好で口溶けなどの食感も良好なマイクロ波調理スポンジ状食品の製造方法を提供することにある。   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.

本発明者らは、上記目的を達成すべく種々検討した結果、卵白または全卵を泡立てたものに、間接加熱処理小麦粉を添加して調製した生地が、化学的膨張剤および起泡剤を用いなくても、マイクロ波調理により生地が膨化し、且つ調理後の縮みも非常に少ないことを知見した。
本発明は、上記知見に基づいてなされたもので、小麦粉を密閉容器中で撹拌しながら間接加熱処理して得られる加熱処理小麦粉を5〜100質量%含む小麦粉組成物100質量部と、起泡させた卵白または全卵100〜10,000質量部とを混合し、化学的膨張剤および起泡剤を配合することなく、生地比重が0.35〜1.1の範囲の生地を調製した後、該生地をマイクロ波調理することを特徴とする、マイクロ波調理スポンジ状食品の製造方法を提供するものである。
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.

本発明によれば、化学的膨張剤および起泡剤を全く用いなくても、ボリュームが良好で、マイクロ波調理後の縮みが少なく、食味が良好で口溶けなどの食感も良好なマイクロ波調理スポンジ状食品を製造することができる。本発明のスポンジ状食品は、膨張剤および起泡剤の使用を要しないため、膨張剤の反応残渣などに起因するエグ味や起泡剤に起因する乳化剤由来のエグ味が無く、食味に優れるものである。また、本発明において用いる間接加熱処理小麦粉は、起泡させた卵白または全卵と容易になじむため、起泡させた卵白または全卵の泡をつぶすことなく、極めて滑らかな生地を得ることができ、これが得られるスポンジ状食品の非常に良好な品質につながっている。   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.

以下、本発明の好ましいマイクロ波調理スポンジ状食品の製造方法について説明する。 本発明の対象とするスポンジ状食品は、小麦粉を使用し、且つスポンジ状の内相を呈するものであれば特に制限されるものではなく、例えばスポンジケーキ、パンケーキ、カップケーキ、アメリカンマフィン、蒸しパン、蒸しケーキなどが挙げられる。本発明のスポンジ状食品は、膨張剤および起泡剤を全く用いる必要がない。前述のように、膨張剤および起泡剤を全く用いなくても、ボリュームが良好で、マイクロ波調理後の縮みが少なく、食味が良好で口溶けなどの食感も良好なスポンジ状食品を得ることができる。   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.

本発明で使用される小麦粉組成物は、主原料の小麦粉として、小麦粉を密閉容器中で撹拌しながら間接加熱処理して得られる加熱処理小麦粉(以下、間接加熱処理小麦粉という)を含むものである。
上記間接加熱処理小麦粉において、間接加熱処理に供する小麦粉としては、上記スポンジ状食品に通常用いられる小麦粉、例えば強力粉、準強力粉、中力粉、薄力粉、デュラム小麦粉などを、上記スポンジ状食品の種類に応じて適宜選択することができる。
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.

これら小麦粉の間接加熱処理は、加熱手段を有する回転シャフトからなる撹拌装置を有する密閉容器中において該小麦粉を撹拌しながら行うことが好ましい。より好ましくは、中空構造の回転シャフトからなる攪拌装置を有する密閉系円筒状容器を用い、加熱蒸気を中空構造の回転シャフト内に供給することにより行う。このような間接加熱処理に使用しうる容器の例として特開2004−9022号公報に記載された熱処理攪拌装置が挙げられる。   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.

上記間接加熱処理は、品温80〜150℃、好ましくは100〜130℃で、5〜120分間、好ましくは30〜80分間行うとよい。撹拌の条件は、容器の大きさ、処理すべき小麦粉の量によって異なるが、通常は10〜60rpm、好ましくは20〜50rpm程度である。上記間接加熱処理小麦粉は、未処理の小麦粉に対し、アミロース溶出量が10〜80%に抑制され、かつ蛋白質溶出量が30〜80%に抑制されている特徴を有する。   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.

小麦粉を間接加熱処理する際に、乳化剤を添加して処理することが好ましい。斯かる乳化剤としては、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、リゾレシチンなどが挙げられ、これらの中でもグリセリン脂肪酸エステルが好ましく、特にステアリン酸モノグリセリド、コハク酸モノグリセリドが好ましい。これらの乳化剤は単独使用しても2種以上併用してもよい。
これら乳化剤を添加する場合、その添加量は、間接加熱処理に供する小麦粉100質量部に対して、0.1〜2.0質量部が好ましく、0.3〜1.0質量部がより好ましい。
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.

本発明で使用される小麦粉組成物は、上記の間接加熱処理小麦粉を5〜100質量%含むことが好ましく、25〜100質量%含むことがより好ましく、60〜100質量%含むことが特に好ましい。間接加熱処理小麦粉の配合量が5質量%未満では十分な効果が得難い。   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.

また本発明においては、間接加熱処理に供する小麦粉の一部を澱粉で代替えしてもよい。斯かる澱粉としては、タピオカ、馬鈴薯、小麦、コーン、ワキシーコーンなどの澱粉、これらの澱粉をアセチル化、エーテル化、架橋、酸化、α化などの化学・加工処理を施した澱粉、それらの混合物を用いることができるが、好ましくはタピオカ澱粉、小麦澱粉、コーン澱粉である。これら澱粉を使用する場合、その使用量は、間接加熱処理に供する小麦粉の質量の5〜50質量%が好ましく、5〜20質量%がより好ましい。
また、本発明においては、間接加熱処理小麦粉に別途間接加熱処理した澱粉を代替使用してもよい。この場合の使用量は、間接加熱処理小麦粉の質量の5〜50質量%が好ましく、5〜20質量%がより好ましい。
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%.

本発明で使用される小麦粉組成物には、上記の間接加熱処理小麦粉の他に、スポンジ状食品の製造に通常用いられる穀粉類、例えば、未処理の小麦粉、コーンフラワー、ホワイトソルガムなどの穀粉類、タピオカ、馬鈴薯、小麦、コーン、ワキシーコーンなどの澱粉、これらの澱粉をアセチル化、エーテル化、架橋、酸化、α化などの化学・加工処理を施した澱粉を適宜配合することができる。
本発明において、上記小麦粉組成物に加えて、さらに、スポンジ状食品の製造に通常用いられる原材料、例えば、砂糖などの糖類、油脂類、粉乳、色素、香料、食塩、乳化剤、乾燥卵、大豆蛋白、小麦グルテン粉末、増粘多糖類、卵殻カルシウム、酵素、呈味剤、香辛料などを、スポンジ状食品の種類に応じて適宜用いることができる。
砂糖の配合は、マイクロ波調理後のスポンジ状食品の形状が安定するため好ましい。斯かる砂糖の配合量は、スポンジ状食品の種類によっても異なるが、小麦粉組成物100質量部に対して、通常0〜240質量部、好ましくは25〜140質量部である。
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.

また、本発明で使用される卵白または全卵は通常の市販品を用いればよい。
本発明を実施するには、まず、卵白または全卵を撹拌などにより起泡させる。起泡の程度は、目的とする生地の比重などにより適宜調整することができ、通常は、起泡後の卵白または全卵の比重が0.12〜1.1程度の範囲であるのが好ましく、0.2〜0.6の範囲がより好ましい。
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.

次いで、この起泡させた卵白または全卵と、上記の間接加熱処理小麦粉等を含む小麦粉組成物とをよくなじむように軽く木ベラなどで混合して、生地比重が0.35〜1.1、好ましくは0.4〜1.0、より好ましくは0.5〜0.8の範囲の生地を調製する。この際、この生地を再度起泡させる必要はない。
生地比重が0.35未満であると、マイクロ波調理時に膨らむが、生地の繋がりが弱くなるため穴が開いたり、形状が保持されず萎縮する。また生地比重が1.1超であると、マイクロ波調理時に生地が均一に膨らまず、形状を保たない。なお、膨張剤や起泡剤を含まず且つ比重の重い生地は、一般的にはマイクロ波調理では膨張しないが、本発明においては、生地比重が0.8〜1.1と比重が重い生地でもマイクロ波調理で容易に膨張し、また調理後の縮みも非常に少ないという特徴を有する。
また、生地比重は、卵白または全卵の起泡の程度、卵白または全卵と小麦粉組成物との混合割合などにより調整することができる。
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.

卵白または全卵と小麦粉組成物との混合割合は、通常、小麦粉組成物100質量部に対して、卵白または全卵100〜10,000質量部が好ましく、100〜7,000質量部がより好ましく、100〜2,000質量部が特に好ましい。   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.

次いで、上記生地をマイクロ波調理することにより、本発明のマイクロ波調理スポンジ状食品が得られる。マイクロ波調理は、家庭用電子レンジ、業務用電子レンジのいずれを用いても行うことができる。また、その調理条件は、スポンジ状食品の種類や形状、大きさなどに応じて適宜選択すればよい。   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.

次に本発明をさらに具体的に説明するために実施例を挙げるが、本発明は以下の実施例に限定されるものではない。   EXAMPLES Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.

調製例1(間接加熱処理小麦粉1の調製)
薄力粉(日清製粉(株)製の商品名「バイオレット」)を、特開2004−9022号公報に記載された熱処理攪拌装置に投入し、蒸気を該装置の中空構造の回転シャフト内に導入して、品温110℃で60分間の間接加熱処理を行い、間接加熱処理小麦粉1を得た。
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.

調製例2(間接加熱処理小麦粉2の調製)
薄力粉100質量部当たり1質量部の乳化剤(理研ビタミン(株)製の商品名「エマルジーMM−100」)を添加した以外は、調製例1と同様にして間接加熱処理を行い、間接加熱処理小麦粉2を得た。
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.

調製例3(間接加熱処理小麦粉3の調製)
薄力粉の代わりに強力粉(日清製粉(株)製の商品名「カメリヤ」)を用いた以外は、調製例1と同様にして間接加熱処理を行い、間接加熱処理小麦粉3を得た。
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.

調製例4(間接加熱処理小麦粉4の調製)
薄力粉の代わりに、調製例3と同じ強力粉を用いた以外は、調製例2と同様にして間接加熱処理を行い、間接加熱処理小麦粉4を得た。
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.

参考例1(膨潤抑制澱粉の調製)
特許文献6(特開2002−27904号公報)の段落〔0022〕に記載される方法を参考にして、コーンスターチを水分24%に調整後、120℃で4時間加熱処理して膨潤抑制澱粉を得た。
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.

参考例2(湿熱処理小麦粉の調製)
150℃に加熱された回転ドラムの接触部に小麦粉縣濁液を落下させ、ロール表面で薄膜状に脱水乾燥し、これを粉砕して湿熱処理小麦粉を得た。
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.

〔実施例1〜4〕
卵白1個分(約35g)を電動ミキサーで1分間攪拌して起泡させて比重を約0.20に調整し、これに、調製例1で得られた間接加熱処理小麦粉1を5g(間接加熱処理小麦粉100質量部に対し、起泡卵白700質量部)混合し、次いで20秒間なじむように木ベラで攪拌して生地(比重は表2に示す)を得た。このときの起泡卵白と間接加熱処理小麦粉のなじみ具合を表2に記載した。
調製例2〜4で得られた間接加熱処理小麦粉2〜4についても上記と同様に行い、生地を得た。得られた生地全量をカップ(直径6cm、高さ8cm)に入れ、出力600Wの電子レンジで40秒間加熱調理して、カップケーキ様食品を得た。
得られたカップケーキ様食品について、電子レンジ調理の5分後に、ボリューム感および復元性を下記表1の評価基準表によりパネラー数10人で評価した。その評価結果の平均を表2に示す。
[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.

Figure 2008295389
Figure 2008295389

〔比較例1〜8〕
実施例1〜4において使用した間接加熱処理小麦粉の代わりに、表2に示す穀粉原料を使用した以外は、実施例1〜4と同様にして生地(比重は表2に示す)を得た。得られた生地全量をカップ(直径6cm、高さ8cm)に入れ、出力600Wの電子レンジで40秒間加熱調理して、カップケーキ様食品を得た。
得られたカップケーキ様食品について、ポリューム感および復元性を実施例1〜4と同様に評価した。その評価結果を表2に示す。
[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.

Figure 2008295389
Figure 2008295389

〔実施例5〜11および比較例9〕
表3に示す原料を使用して、下記の製造工程によりカップケーキ様食品をそれぞれ得た。
まず、全卵1個分(約60g)を電動ミキサーで1分間攪拌して起泡させて比重約0.25に調製し、これに、表3に示す原料35gを混合した。次いで、5秒間ほど木ベラで攪拌して生地(生地比重は表3に記載)を得た。得られた生地全量をカップ(直径6cm、高さ8cm)に入れ、出力600Wの電子レンジで70秒間加熱調理して、カップケーキ様食品を得た。
得られたカップケーキ様食品について、ボリューム感および復元性を実施例1〜4と同様に評価した。その評価結果を表3に示す。
[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.

Figure 2008295389
Figure 2008295389

〔実施例12〜18および比較例10〜12〕
表4に示す原料を使用して、下記の製造工程によりカップケーキ様食品をそれぞれ得た。
まず、全卵100gをホバートミキサー(中速)で攪拌して起泡させた(比重は表4に記載)。これに表4に示す原料16.7gを混合し、5秒間なじませるように木ベラで攪拌して生地を得た。得られた生地の比重を測定した後、生地50gをカップ(直径6cm、高さ8cm)に入れ、出力600Wの電子レンジで40秒間加熱調理して、カップケーキ様食品を得た。
得られたカップケーキ様食品について、ボリューム感および復元性を実施例1〜4と同様に評価した。その評価結果を表4に示す。
[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.

Figure 2008295389
Figure 2008295389

〔実施例19〜25および比較例13〕
表5に示す原料を使用して、下記の製造工程によりカップケーキ様食品をそれぞれ得た。
まず、全卵1個分(約60g)を電動ミキサーで1分間攪拌して起泡させて比重約0.25に調製し、これに、表5に示す量の原料(実施例6と同じ原料配合)を混合した。次いで、5秒間ほど木ベラで攪拌して生地(生地比重は表5に記載)を得た。得られた生地全量をカップ(直径6cm、高さ8cm)に入れ、出力600Wの電子レンジで70秒間加熱調理して、カップケーキ様食品を得た。
得られたカップケーキ様食品について、ボリューム感および復元性を実施例1〜4と同様に評価した。その評価結果を表5に示す。
[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.

Figure 2008295389
Figure 2008295389

〔実験例1〜4〕
実施例15において、間接加熱処理小麦粉2の一部を、表6に示すように間接加熱処理澱粉に置き換えた以外は、実施例15と同様にしてカップケーキ様食品を得た。
得られたカップケーキ様食品について、ボリューム感および復元性を実施例1〜4と同様に評価した。その評価結果を表6に示す。
なお、間接加熱処理澱粉は、調製例2において薄力粉の代わりにタピオカ澱粉を用いた以外は同様に処理して得た。
[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.

Figure 2008295389
Figure 2008295389

Claims (3)

小麦粉を密閉容器中で撹拌しながら間接加熱処理して得られる加熱処理小麦粉を5〜100質量%含む小麦粉組成物100質量部と、起泡させた卵白または全卵100〜10,000質量部とを混合し、化学的膨張剤および起泡剤を配合することなく、生地比重が0.35〜1.1の範囲の生地を調製した後、該生地をマイクロ波調理することを特徴とする、マイクロ波調理スポンジ状食品の製造方法。   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. 間接加熱処理が、加熱手段を有する回転シャフトからなる撹拌装置を有する密閉容器中において、品温80〜150℃で5〜120分間の条件で行うことを特徴とする請求項1記載のマイクロ波調理スポンジ状食品の製造方法。   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. 請求項1または2に記載の方法で製造されるマイクロ波調理スポンジ状食品。   The microwave cooking sponge-like food manufactured by the method of Claim 1 or 2.
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JP7383013B2 (en) 2019-03-29 2023-11-17 株式会社日清製粉グループ本社 Method for producing flour composition
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