JP2008301788A - Premix composition and batter for heat cooking - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a cake premix for cooking with microwave oven, imparting soft properties smoothly melting in mouth to sponge cake, comparing favorably with conventional materials, while enriching proteins and various kinds of nutrient components, in a sponge tissue of cakes such as sponge cake and steamed bread dough, using a microwave oven, eliminating shrinkage by baking formed from immediately after heating and having volume and fine appearance. <P>SOLUTION: The premix composition for heat cooking is obtained by adding a protein not causing gelation, an expanding agent and a heat-coagulating polysaccharide to cereal flour contained as the main ingredient. The batter for heat cooking is obtained, by adding either one selected from a group consisting of a heat-coagulating polysaccharide liquid, the heat-coagulating polysaccharide liquid and water, the heat-coagulating polysaccharide liquid and milk and the heat-coagulating polysaccharide liquid, milk and water to cereal flour, a protein which does not cause gelation, and an expanding agent so as to keep the viscosity of the mixture to 500 Pa s or lower. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a protein-containing premix composition for sponge cake that can be easily cooked at home and the like, and a batter using the same.

The basic composition of a sponge cake is chicken eggs, sugar and flour. Stir the melted chicken eggs to form bubbles, and when heated in an oven, the bubbles expand and the dough swells, and the basic skeleton of the dough is formed by heat coagulation while containing air by heat denaturation of the protein. Furthermore, the gluten formed in the dough and the starch gelatinized when baked further strengthens the skeleton of the dough by adding wheat flour to this.
However, cooking a plump sponge cake took time and effort, such as fully foaming chicken eggs, blending dough ingredients, and kneading uniformly.

In order to make it easier to cook such a sponge cake, a premix for cooking has been added in which an expansion agent is added instead of chicken eggs. This premix is pre-mixed with dough ingredients such as flour and sugar, and consists of solid powder components, so it is excellent in distribution and storage, and is prepared by adding and mixing water or milk to the premix for cooking. Anyone can easily make a sponge cake just by heating the batter liquid.
However, in order to maintain the volume after expansion, it is necessary to add protein, which is a component that gels by heating, but if it is added beyond the appropriate amount range, the protein-specific taste will be strong and the flavor will be lowered. There was a problem that the texture became sticky, the viscosity increased, and handling became difficult.

  Furthermore, in order to heat such a sponge cake, an oven and a steamer are required. However, these cooking means have a long heating time, and it takes time and effort to preheat and cool. Therefore, it is conceivable to use a microwave oven widely used in each home. If a microwave oven is used, cooking can be heated from the inside, so cooking time is short and operation is also simple.

  However, when a sponge cake premix containing wheat flour is cooked in a microwave oven, it is heated from the inside, so that when the dough expands, the heated gel inhibits the expansion, so that sufficient expansion cannot be performed. Therefore, the sponge structure of the cake made from this becomes a strong viscoelasticity peculiar to gluten, and the expansion is suppressed due to the gluten's contraction force and becomes insufficient. Furthermore, the texture also becomes a rubber-like texture compared to that heated in the oven, and in addition, immediately after heating, the water vapor involved in expansion is rapidly condensed, so that there is a problem that shrinkage tends to occur. there were.

As a solution to such a problem, there has been proposed a pre-mix for cupcake that is soft and easy to melt even in a microwave oven and eliminates shrinkage immediately after heating (Patent Document 1). In this premix, the heat-coagulating protein and pregelatinized starch can be added to reduce the soft texture and the shrinkage of the cake after cooking.
However, even with this premix, the texture may become harder when protein or functional ingredients are further added, and the thermocoagulable protein used is 10 to 120% by weight of the flour, and the pregelatinized starch is There is a problem that 25 to 55% by weight of the flour must be added, the degree of freedom of cooking becomes low, the ratio of protein increases, the flavor is lowered, and the viscosity of the batter liquid becomes high, so that handling becomes difficult.

As described above, the premix for cooking is strong in demand not only for general household use but also for business use, but in order to make a plump sponge cake, the degree of freedom of mixing dough ingredients is very low, It was virtually impossible to increase the amount of protein or add functional materials.
JP 2002-27904 A

An object of the present invention is to provide a premix composition for cooking that can produce a sponge cake having a good, soft and plump texture even when a large amount of protein is added.
Another object of the present invention is to provide a premix composition for cooking by heating in a microwave oven that can produce a sponge cake having a soft and plump texture without baking shrinkage even when a microwave oven is used. It is.

  The present inventor uses a protein that does not gel as a protein in a premix mainly composed of flour, and when adding a fermentation polysaccharide (curdlan), even if the protein is added to the flour by 30%, The present inventors have found that a sponge cake having a soft and fluffy texture can be produced without heating and shrinking after heating and using a microwave oven.

That is, the present invention includes the following aspects.
(1) A premix composition for cooking, comprising flour, non-gelling protein, swelling agent, and thermocoagulable polysaccharide.
(2) The premix composition for cooking according to (1), comprising 0.1 to 50% by weight of thermocoagulable polysaccharide with respect to the flour.
(3) The premix composition for cooking according to (1) or (2), wherein the heating is performed by a microwave oven.
(4) Thermocoagulable polysaccharide fluid, thermocoagulable polysaccharide fluid and water, thermocoagulable polysaccharide fluid and milk, or any of the group consisting of thermocoagulable polysaccharide fluid, milk and water, flours, various proteins that do not gel A batter for cooking that has a viscosity of 500 Pa · s or less in addition to the swelling agent.
(5) The batter for cooking according to (4), wherein 5 to 15% by weight of water-insoluble dietary fiber is further added to the flour.
(6) The batter for cooking according to (1) or (2), wherein the heating is performed by a microwave oven.

  According to the present invention, a heat-denatured gel obtained by using flours is used as a heat-denatured polysaccharide, and a general protein-enhanced material without heat gelation is used instead of wheat flour for the purpose of strengthening the protein. However, since a sufficient plump feeling can be maintained, the degree of freedom of the premix blending composition is large, and various functional materials can be blended.

  In addition, according to the premix composition of the present invention, even when a large amount of non-gelling protein or functional material is added, a soft and plump textured sponge cake is produced at home using a microwave oven. can do.

  The premix composition for cooking according to the present invention is mainly composed of flours, and saccharides, proteins that do not gel, swelling agents, thermocoagulable polysaccharides, and functional materials, flavors and pigments as necessary. And various other additives.

  As the cereal flour used in the present invention, known cereals used as a raw material for sponge cake, such as wheat flour and rice flour, or a mixture thereof can be used. It is preferable that the compounding quantity of the flour in the premix of this invention is 20 to 80 weight%, and it is more preferable that it is 40 to 60 weight%. When the blending amount of flour in the premix exceeds 80% by weight, the degree of freedom in blending becomes low, considering the purpose of adding functional materials and protein-enhanced materials. On the other hand, if it is less than 20% by weight, the flavor and texture peculiar to flour cannot be maintained, which is not preferable in designing a sponge cake.

  The thermocoagulable polysaccharide used in the present invention refers to a fermentation polysaccharide (curdlan). A curdlan is a food additive mainly used as a thickening stabilizer, which is obtained by separation from a culture solution of gram-negative bacteria, and the main component is β-1,3-glucan. The blending amount of the thermocoagulable polysaccharide in the premix of the present invention is preferably 0.5 to 30% by weight, more preferably about 5% by weight, based on flour. Although it cannot be determined unconditionally due to the balance with the total amount of flour in the premix, if the blending amount of the thermocoagulable polysaccharide exceeds 30% by weight with respect to the flour, a soft feeling cannot be produced, and if it is less than 0.5% by weight The shrinkage suppression effect can no longer be demonstrated.

  The non-gelling protein used in the present invention refers to soy protein, collagen, milk and the like. The amount of the non-gelling protein in the premix of the present invention is preferably less than 30% by weight of the total protein contained in the premix, and more preferably 5 to 25% by weight. When the protein content in the premix is less than 5% by weight, the significance of applying the present invention is diminished. When the amount of non-gelling protein contained in the premix is 30% by weight or more, a sufficient plump feeling cannot be maintained, which is not preferable.

  The functional material used in the present invention refers to foods, food additives, quasi-drugs, pharmaceuticals, etc. that are ingested for the purpose of maintaining and improving physical condition and health. The blending amount of the functional material in the premix of the present invention cannot be unconditionally because the amount required differs depending on each functional material, but it is the same as the protein that does not gel when the balance of flavor is ignored. The total protein content contained in the premix is preferably less than 30% by weight.

  The sponge cake as used in the present invention includes sponge cake, chiffon cake, steamed bread, castella, hot cake, muffin, and ordinary baked bread such as croissant.

  To cook the premix of the present invention, water and / or milk is added to the premix of the present invention and stirred and mixed to make a batter solution. The blending amount of water and / or milk with respect to the premix of the present invention is preferably 30 to 250 ml of water and / or milk with respect to 100 g of the premix, and within this range, depending on the composition of the premix, the batter The viscosity of the liquid is less than 500 Pa · s which is easy to handle. When the blending amount of water and / or milk is less than 30 ml, the viscosity is significantly increased and it is difficult to maintain less than 500 Pa · s. Moreover, when it exceeds 250 ml, although a viscosity is preferable, it cannot be said that it is preferable from a viewpoint of a taste thin and delicious.

Next, this batter liquid is put in a suitable container and cooked.
For cooking, general cooking utensils such as an oven and a steamer can be used, but if the premix of the present invention is used, a plump cake can be made even using a microwave oven.

  Also, as a premix packaging container, if it is made of a heat-resistant material such as a paper container whose inner surface is coated with a resin, or a material compatible with a microwave oven such as polyethylene terephthalate, a batter is created in the container and the oven is left as it is. And can be cooked in the microwave.

  EXAMPLES Hereinafter, although an Example demonstrates this invention, this invention is not limited to these Examples.

(Cooking examples 1, 2, 3)
A premix having the composition shown in Table 1 below was mixed by a conventional method to obtain a cake mix composition for microwave cooking. The cake mix was put into a cup-shaped container having a capacity of 350 ml and mixed well with stirring to obtain a cake mix batter. The viscosity of each batter was as shown in Table 1. Next, each batter was heated in a microwave oven with an output of 500 W for 2 minutes to obtain the intended sponge cake. Each cake had a uniform and fine texture and had a fluffy texture in cooking example 2 using curdlan and cooking example 3 using pregelatinized wheat starch that gelled by heating. In other cooking examples 1, the one that expanded during heating shrunk rapidly after the end of the range and became sticky, resulting in a rubbery texture.

(Cooking examples 4-9)
A premix having the composition shown in Table 2 below was mixed by a conventional method to obtain a cake mixture for microwave cooking. 10 cc of water was added to 10 g of each premix and mixed. The resulting batter was poured into a beaker and heated in a microwave oven with an output of 1000 W for 30 seconds. After the heating, the height of the expansion trace remaining on the interface and side surface of the cake was measured, and the heat shrinkage calculated by the following formula was obtained.
Heat shrinkage rate (%) = (height of the expanded surface at the end of heating / height of the maximum expanded surface) × 100
By adding additives that gelled by heating, such as gluten, pregelatinized starch, and curdlan, a cake with little shrinkage after heating could be obtained.

(Cooking examples 10-13)
A protein material-containing premix having the composition shown in Table 3 below was mixed by a conventional method to obtain a cake mix composition for cooking in a microwave oven. The batter was heated in a microwave oven with an output of 500 W for 2 minutes to obtain the intended sponge cake. The cooking examples 10 and 11 using curdlan maintained a plump texture even when the protein amount increased, whereas the cooking examples 12 and 13 using pregelatinized wheat starch increased the protein amount. On the other hand, the texture was heavy and sticky.

(Cooking example 14-18)
A premix composed of the composition shown in Table 4 below was mixed by a conventional method to obtain a cake mix composition for microwave cooking. The batter was heated in a microwave oven with an output of 1000 W for 30 seconds, and the expanded surface of the range cake was observed. In the cooking examples 14-17 using curdlan in the amount of 1.7 to 5.3% by weight with respect to the flour, the heat shrinkage was suppressed and the soft feeling peculiar to the sponge cake was exhibited. When increased, the effect of suppressing heat shrinkage was excellent, but a tendency to increase the texture of the tissue was observed (Cooking Example 18).

(Cooking examples 19 and 20)
Based on the obtained knowledge, curdlan was added to the croissant dough, and the effect was confirmed.
The croissant dough shown in Table 4 was mixed with L3 “M4”, and chilled and fermented for 90 minutes and frozen for 2 minutes, and divided into 40 g units. Next, it was molded by performing three folds three times, fermented at 30 ° C. and 70% proofing for 70 minutes, and baked at 205 ° C. for 15 minutes. A 30 minute bench time was taken for each fold.

  Since the premix for cooking according to the present invention is excellent in distribution and storage, and can easily cook delicious sponge cakes to anyone, there is a high social demand. Moreover, since the freedom degree of a component mixing | blending is high, there exists an advantage that it can be easily set as a functional food or a health food.

Claims (6)

  A premix composition for cooking, comprising a flour, a non-gelling protein, a swelling agent, and a thermocoagulable polysaccharide.   The premix composition for cooking according to claim 1, comprising 0.1 to 30% by weight of thermocoagulable polysaccharide with respect to the flour.   The premix composition for cooking according to claim 1 or 2, wherein the heating is performed by a microwave oven.   Add one of the group consisting of thermocoagulable polysaccharides, thermocoagulable polysaccharides and water, thermocoagulable polysaccharides and milk, thermocoagulable polysaccharides, milk and water to flour, non-gelling protein and swelling agent A batter for cooking that has a viscosity of 500 Pa · s or less.   Furthermore, 5-15 weight% of water-insoluble dietary fiber was added with respect to the said flour, The batter for heat cooking of Claim 3 characterized by the above-mentioned.   The batter for cooking according to claim 4 or 5, wherein the heating is performed by a microwave oven.