JP3181246B2 - Hot cake mix - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hot cake mix having a caramel flavor, which can be easily cooked at home, for example.

[0002]

2. Description of the Related Art Hot cakes baked in a pancake style and having a unique flavor and texture are suitable as snacks and snacks, are widely used from the food service industry to ordinary households, and are particularly quick and easy to cook. To be able to
A mixture of flour, sugar, baking powder, milk powder, spices and the like is commercially available as a hot cake mix.

[0003] These commercially available hot cake mixes include:
In addition to the usual blended ingredients, there are also blended flavor ingredients such as vanilla, or supplementary ingredients such as chocolate powder, and those having a taste different from ordinary hot cakes are also provided. However, in order to maintain the flavor and texture of the hot cake, the form of the food is monotonous and tends to feel unsatisfactory.

[0004] To this end, it is possible to widen the flavor variation by adding and mixing solids such as dried fruits, nuts, and granular chocolate. However, the sponge structure, which is a characteristic of hot cakes, is hard. , Which is not preferred because the texture is uncomfortable. In addition, in the case of a hot cake to which granular chocolate is added and mixed, the chocolate melts at the time of baking, so that the texture does not feel uncomfortable. In this case, there is a problem in that the liquid chocolate protrudes from the hot cake dough and burns to the frying pan, which is not preferable.

[0005]

DISCLOSURE OF THE INVENTION The present invention relates to a hot cake whose flavor tends to be monotonous. By mixing a solid content in a hot cake mix, the solid content is scattered in a sponge dough to form a hot cake. It is an object of the present invention to provide a hot cake mix in which a new flavor is imparted, and the solid content of the sponge structure is not only inconsistent with the sponge texture, but also the two are united to form a sponge structure.

[0006]

In order to achieve the above object, the present invention provides a hot cake mix characterized by mixing a powdery raw material mainly composed of wheat flour with a granular solid caramel. The solid caramel has a water content of 8 to 14% and a particle size of 3.5.
It is characterized by having a size of 10 to 10 mesh.

According to the hot cake mix of the present invention,
In order to bake this into a hot cake, water and, if necessary, liquid auxiliary materials such as milk and eggs are added, mixed and stirred, and heated and baked in a frying pan or the like. At that time, the plurality of granular solid caramels blended as solids are scattered in the sponge-like structure of the hot cake, and give an accent that tends to be monotonous with a rich taste unique to the caramel.

In general, the water content in the caramel component affects the chewing properties, and the higher the water content, the softer and more fluid the liquid is used as a feature of the present invention.

That is, the compounded solid caramel undergoes a heat history of a wet state in the hydromix during firing. The heating in the wet state melts the solid caramel and changes it into a free flowing caramel with an increased water content. As a result, it can easily penetrate into the surrounding sponge tissue, and the solid texture disappears. In addition, even in the hot cake that was allowed to cool after cooking, the caramel that had permeated the sponge tissue had a higher moisture content due to the transfer of water from the dough during heating, and did not return to the initial solid caramel. A good fluid state is maintained. Therefore, the caramel is present in unison with the sponge tissue, and does not cause a discomfort in the texture.

The embodiments of the present invention will be further described.
A powdered raw material mainly composed of flour is a powdered raw material which can be used as a hot cake mix by itself, or a powdered raw material obtained by adding additional raw materials to the mix to form a hot cake dough. For example, it is a composition in which all or a part of sugar, fats and oils, milk powder, paking powder, salt, spices, etc. is mixed with flour. There is no particular limitation on the composition of the hot cake. Further, in the present invention, it is also possible to mix dry fruit powder such as strawberry, powder of nuts, chocolates, flavors, coloring agents and the like in caramel. By this operation, not only a general caramel flavor but also a caramel flavor having a change in taste, aroma, color tone, and texture can be provided without feeling uncomfortable with the sponge structure.

[0011] Caramel in the present invention,
As indicated in the Japanese Agricultural Standards, sugars are dairy products and, if necessary, oils, fats, emulsifiers, fragrances, colorings, and starch added as raw materials. It shows a kind of soft soft candy which is 6-20%. Its general appearance is colored by the caramelization of a sugar solution by heating and the so-called Maillard reaction between sugars and milk protein, and the sugars and amino acids react to give a unique flavor to caramel.

[0012] Incidentally, hard candy with a low water content boiled down to 6% or less has better heat resistance than soft candy. Not integrated.
Therefore, the texture is uncomfortable, and the effects intended by the present invention cannot be obtained.

The soft caramel in the present invention melts at the cooking temperature of the hot cake and becomes completely integrated with the sponge structure. To maximize its effect, the water content of the solid caramel should be 8 to 10%. It must be in the range of 14%. That is, if the water content is 8% or less, melting at the time of baking the hot cake becomes insufficient, and the texture is not satisfactory. Conversely, when the water content is 14% or more, the melting property is good, but the solid caramel is deformed when mixed with the hot cake mix powder, there is a problem of workability such as adhesion to a machine, and furthermore, bacterial storage. This causes a problem in sex. Further, the shape of the solid caramel is not particularly limited, but generally, a square shape such as a dice shape or a substantially spherical shape can be appropriately selected. At that time, the particle size of the solid caramel needs to be 3.5 to 10 mesh. That is, if a caramel having a particle size of 10 mesh or less is arranged, the presence of the caramel in the sponge structure is lost, and the function of an accent as a taste is not exhibited. Conversely, 3.5
This is because, if a caramel having a mesh size or more is arranged, the melting will be insufficient in the moist heat state during firing of the hot cake, and coarse solid caramel will be present in the sponge structure.

Generally, when the caramel is adjusted to the above particle size, the weight per piece is in the range of 0.1 to 0.05 g. The mixing ratio between the solid caramel and the powdered raw material can be arbitrarily determined.
% Is preferable in taste.

As an example for obtaining the above-mentioned granular solid caramel, it is obtained by curing a sheet-shaped caramel at a low temperature, then crushing it with a crusher, and selecting the target particle size by a sieve.

The hot cake mix obtained by mixing the solid caramel obtained in the above steps is mixed with water or milk to obtain a hot cake dough. This is baked on both sides for about 2 minutes on a frying pan at about 160 ° C. to obtain a hot cake having a desired novel flavor.

At this time, no problem was observed in which the caramel protruded from the sponge dough and when the granular chocolate was placed, and the frying pan was scorched. This is because caramel has less fat content than chocolate,
It has good compatibility with the water-soluble hot cake dough. As a result, it is considered that the melted caramel quickly dissolves into the hot cake dough, and no phenomenon such as protrusion does not appear.

In the sponge structure of the hot cake obtained by the above operation, the caramel is melted, and the portions that have permeated into the surrounding sponge are appropriately scattered, so that the texture can be satisfied. is there.

[0019]

Embodiments of the present invention will be described below. A hot cake mix base obtained by mixing powder raw materials consisting of flour, sugar, glucose, baking powder, skim milk powder, vegetable fats and oils, salt, flavor, and coloring is prepared.

Next, caramel raw materials such as sugar, starch syrup, condensed milk, oils and fats, fragrances, colorings, and water are boiled down with stirring in a vacuum cooker, and further rolled while being cooled to form a 1.2 mm thick sheet. Was prepared. Next, this sheet-shaped dough was cooled to a product temperature of about 4 ° C., crushed by a crusher, and 3.5 to 10 mesh particles were collected by a vibrating sieve to obtain a solid caramel. At this time, the water content of the solid caramel was 11%.

To 200 g of the hot cake mix base obtained by the above operation, 30 g of granular solid caramel was mixed to obtain a hot cake mix of the present invention. To 230 g of this hot cake mix, 100 ml of milk and 100 g of whole egg were mixed to prepare a hot cake dough. In a hot cake obtained by taking an appropriate amount of this and baking both sides with a hot plate at about 160 ° C., the sites where the caramel had penetrated into the sponge structure were scattered, and the texture of the solid caramel was lost. Furthermore, there was no drawback that the caramel protruded from the hot cake and burned, and the caramel flavor was not only the flavor of the original hot cake but also the caramel flavor was moderately accentuated, and the taste was satisfactory.

[0022]

According to the present invention, when a hot cake mix in which a plurality of granular solid caramels are added to and mixed with a powder raw material is fired, the caramels are scattered in the hot cake,
In addition to providing an unprecedented taste, the caramel melts and penetrates into the surrounding sponge tissue, forming a whole sponge tissue. Even in a cold state, the caramel does not return to the initial solid state.
The caramel in which such a solid form has disappeared is an innovative solution to the problem of conventional products that tend to become monotonous with a uniform structure without feeling uncomfortable with the sponge texture. is there.

Claims (1)

(57) [Claims] 1. A powder raw material mainly composed of flour is added with a water content of 8%.
A hot cake mix characterized by adding and blending a granular solid caramel having a particle size of 3.5 to 10 mesh at １４14% by weight.