JP3397891B2 - Cake composition for microwave cooking - Google Patents
Cake composition for microwave cookingInfo
- Publication number
- JP3397891B2 JP3397891B2 JP13542194A JP13542194A JP3397891B2 JP 3397891 B2 JP3397891 B2 JP 3397891B2 JP 13542194 A JP13542194 A JP 13542194A JP 13542194 A JP13542194 A JP 13542194A JP 3397891 B2 JP3397891 B2 JP 3397891B2
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- Prior art keywords
- flour
- pressure
- cake
- heat
- treated
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明はケーキ用組成物、更に詳
細には電子レンジを用いて調理するに適したケーキ用組
成物に関する。FIELD OF THE INVENTION This invention relates to cake compositions, and more particularly to cake compositions suitable for cooking using a microwave oven.
【０００２】[0002]
【従来の技術】スポンジケーキ、蒸しケーキや蒸しパン
等のケーキ類を作るために用いられるケーキミックス
は、近年種々のものが市場に供せられている。これらの
ミックスは元来主にオーブン、あるいはオーブンレンジ
を用いて調理するに適した組成配合のものが供給されて
いた。2. Description of the Related Art In recent years, various cake mixes used for making cakes such as sponge cakes, steamed cakes and steamed bread have been put on the market. Originally, these mixes were supplied mainly in a composition suitable for cooking in an oven or a microwave oven.
【０００３】ところが近年その便利さと高い安全性が反
映して、電子レンジが急速に普及し、今や家庭用調理器
具として欠くことのできない物となっている。この電子
レンジの普及にともない、電子レンジ調理用のケーキミ
ックスが販売されている。しかし、それらのミックスを
用いても電子レンジを用いて調理したケーキ類は通常の
オーブンや蒸し器等で調理したケーキ類に比べて食感が
硬く、ガミーであるという問題点があった。In recent years, however, reflecting the convenience and high safety, microwave ovens have rapidly spread, and are now indispensable as household cooking utensils. With the spread of this microwave oven, cake mixes for microwave oven cooking are sold. However, even if these mixes are used, there is a problem that cakes cooked using a microwave oven have a harder texture and are more gummy than cakes cooked in a normal oven or steamer.
【０００４】これは電子レンジがマイクロ波によって内
部から加熱し、短時間で処理してしまうため澱粉のα化
が不充分で、かつボリュームが充分にでないうちに蛋白
質が熱変性し凝固してしまうこと、また加熱後放置する
ことにより水分が蒸発しやすいと言う特徴を有するた
め、硬くガミーな食感となると思われる。This is because the microwave oven internally heats it by microwaves and processes it in a short time, so that the gelatinization of starch is insufficient and the protein is thermally denatured and coagulated before the volume is sufficient. In addition, since it has a feature that water is likely to evaporate when left to stand after heating, it seems to have a hard and gummy texture.
【０００５】これらの問題点に対する改善策の一つとし
て特開昭６３−２５８５２９号に於いて熱処理小麦粉を
使用する方法が開示されている。これは例えばエクスト
ルーダー、ホットローラー、ミキサー内での蒸煮、マイ
クロ波加熱、遠赤外加熱法等、あるいはこれらを組み合
わせた方法で小麦粉を処理、または小麦原粒を処理後製
粉することによって得られる熱処理小麦粉をマイクロ波
調理用ケーキプレミックス中に１〜５０重量％用いると
いうものであり、これによってケーキは食感がソフトと
なり、老化が遅くなり、ボリュームが出て縮まなくなる
と報告している。As one of the countermeasures against these problems, JP-A-63-258529 discloses a method of using heat-treated wheat flour. This can be obtained, for example, by treating wheat flour by a method such as an extruder, a hot roller, steaming in a mixer, microwave heating, far-infrared heating method, or a combination thereof, or milling the wheat original grain after processing. It is reported that the heat-treated wheat flour is used in a microwave cake premix in an amount of 1 to 50% by weight, which reports that the cake has a soft texture, slows aging, and does not shrink in volume.
【０００６】しかしながらこの方法を用いても、電子レ
ンジで調理して得られるケーキ類は、オーブン、または
蒸し器を用いて調理されたケーキ類と比較すると、未だ
にガミーで、硬く、「引き」が強い食感となっている。
またこれを防止する目的でケーキミックスへの加水率を
増加させると、電子レンジ調理後にボリュームが全く出
ず、内相は餅状となりケーキとは似つかないものとなっ
てしまうという問題点があった。However, even if this method is used, cakes obtained by cooking in a microwave oven are still gummy, hard, and have a strong "pull" as compared with cakes cooked in an oven or a steamer. It has a texture.
Also, if the water content of the cake mix is increased to prevent this, there is a problem that the volume does not come out at all after microwave oven cooking, and the internal phase becomes like a cake and does not look like a cake. .
【０００７】[0007]
【発明が解決しようとする課題】斯かる実状に於いて本
発明者は、電子レンジで調理してもオーブンや蒸し器等
で調理したケーキ類と同様の食感を有するケーキ類を提
供すべく、鋭意研究を行った結果、ケーキミックス中に
特定の湿熱処理した穀粉類を配合せしめれば、電子レン
ジ調理後にもソフトで、しっとりし、引きの無い食感を
有するケーキ類が得られることを見いだし、本発明を完
成した。In this situation, the present inventor provides cakes having the same texture as cakes cooked in an oven or a steamer even when cooked in a microwave oven. As a result of diligent research, it was found that by adding a certain kind of moist heat-treated flour to the cake mix, cakes having a soft, moist, and non-texturing texture can be obtained even after microwave oven cooking. The present invention has been completed.
【０００８】[0008]
【課題を解決するための手段】すなわち、本発明は減圧
ラインと加圧蒸気ラインとの両方を付設し、内圧、外圧
共に耐圧性の密閉できる容器内に穀粉類を入れ、減圧と
した後、蒸気導入による加圧加熱を行い、あるいはこの
操作を繰り返すことにより、穀粉類を所定時間加熱した
後冷却することによって得た穀粉類湿熱処理物を含有す
ることを特徴とする電子レンジ調理用ケーキ組成物であ
る。That is, the present invention is provided with both a depressurization line and a pressurized steam line, puts flour in a container that can be hermetically sealed at both internal pressure and external pressure, and after depressurization, Cake composition for microwave oven cooking, characterized in that it contains a heat-treated grain flour heat-treated product by heating the grain flour for a predetermined time and then cooling by performing pressure heating by introducing steam, or by repeating this operation. It is a thing.
【０００９】本発明でいう穀粉類とは、小麦粉、コーン
フラワー、米粉等の穀粉；コーンスターチ、小麦澱粉、
タピオカ澱粉等の澱粉を総称し、これらは１種または２
種以上を適宜混合使用することができる。The cereal flours referred to in the present invention include cereal flours such as wheat flour, corn flour and rice flour; corn starch, wheat starch,
Starch such as tapioca starch is generically referred to as 1 type or 2 types.
It is possible to appropriately mix and use one or more species.
【００１０】本発明に用いる穀粉類湿熱処理物の製造に
あたっては、上記のような穀粉類を、内圧、外圧共に耐
圧性の密閉できる容器内に入れた後に処理容器を密閉
し、先ず減圧ラインをあけて減圧処理を行う。この時の
減圧の程度は約７００mmHg（ゲージ）以上の真空度にす
る。処理装置（容器）の容積と真空装置の性質にもよる
が７００mmHg程度の真空度には容易に到達しうる。約７
００mmHg以上の真空度に達すれば、その状態をかなりの
時間維持せしめる必要はなく、すぐに減圧ラインを閉じ
加圧蒸気ラインをあけて加圧蒸気を導入し、容器内温度
を１００℃またはそれ以上（例えば１２０℃〜１３０
℃）に上昇せしめる。所定時間この高温状態を維持せし
めた後加圧蒸気ラインを閉じ放冷し、次いで湿熱処理さ
れた穀粉類をとり出す。In the production of the moist-heat-treated cereal flour used in the present invention, the cereal flour as described above is placed in a container that can be hermetically sealed against both internal pressure and external pressure, and then the treatment vessel is hermetically closed. Open and perform depressurization. At this time, the degree of pressure reduction is set to a degree of vacuum of about 700 mmHg (gauge) or more. Depending on the volume of the processing equipment (container) and the nature of the vacuum equipment, a vacuum degree of about 700 mmHg can be easily reached. About 7
If the vacuum level of 00 mmHg or more is reached, it is not necessary to maintain the state for a considerable time, immediately close the decompression line and open the pressurized steam line to introduce pressurized steam, and keep the temperature inside the container at 100 ° C or higher. (For example, 120 ° C to 130
℃). After maintaining this high temperature state for a predetermined time, the pressurized steam line is closed and allowed to cool, and then the moist-heat treated cereal flour is taken out.
【００１１】被処理穀粉類層が比較的薄いときは減圧−
加圧加熱の一サイクルで所期の処理効果が得られるが、
場合により（例えば被処理穀粉類層が厚い時）にはこの
サイクルを繰り返すのが好ましい。例えば減圧（７００
mmHgまたはそれ以上の真空度）−加圧蒸気導入（容器内
温度約１００℃またはそれ以上）−再減圧（７００mmHg
またはそれ以上の真空度）−加圧蒸気導入（例えば容器
内圧力１．３kg／cm2G 、温度１２０℃以上）−冷却の
如くである。When the treated flour layer is relatively thin, decompression-
The desired treatment effect can be obtained with one cycle of pressure heating,
In some cases (eg when the treated flour layer is thick) it is preferred to repeat this cycle. For example, decompression (700
mmHg or higher vacuum degree) -Pressurized steam introduction (internal temperature about 100 ° C or higher) -Re-depressurization (700 mmHg
Or higher vacuum degree) -pressurized steam introduction (for example, pressure in container is 1.3 kg / cm 2 G, temperature is 120 ° C or higher) -like cooling.
【００１２】なお加圧蒸気による放置時間（加熱時間）
は装置（容器）の容積、被処理穀粉類の種類、穀粉類層
の厚み等によって多少異なるが一般的には１０〜３０分
である。なお上記のように減圧−加熱サイクルを繰り返
すようにすれば処理装置内の穀粉類層の厚さを大きくす
る（従って被処理穀粉類の量を多くする）ことができ
る。[0012] It should be noted that the time left for heating with pressurized steam (heating time)
Is generally 10 to 30 minutes, though it varies somewhat depending on the volume of the apparatus (container), the type of processed flour, the thickness of the flour layer, and the like. By repeating the depressurization-heating cycle as described above, it is possible to increase the thickness of the grain layer in the treatment device (thus increasing the amount of the treated grain flour).
【００１３】すなわち、直径４０cmの円筒形装置を用い
上記のような減圧−加圧加熱−減圧−加圧加熱処理を行
ったところ穀粉類層の厚さが５cmでも２１cmでも、層内
のどの部分をとってみても変性改質効果にはほとんど差
はなく均一処理を達成することができる。That is, when the above pressure-pressurization-pressure-pressure-pressure heat treatment was performed using a cylindrical device having a diameter of 40 cm, any portion of the flour layer, whether the thickness was 5 cm or 21 cm, Even if the above is taken, there is almost no difference in the modification / modification effect, and uniform treatment can be achieved.
【００１４】因に、装置の大きさによっては穀粉類層の
厚さはこの数倍にもすることが可能である。なお最後の
加圧蒸気導入の加熱処理のあと蒸気導入を止めてから放
冷し、熱処理穀粉類を取り出してもよいが、蒸気導入を
止めてから、一旦減圧ラインをあけて余分の蒸気を除
き、減圧のもとに冷却してから熱処理穀粉類を取り出す
方が取扱い上有利である。Incidentally, depending on the size of the device, the thickness of the flour layer can be several times as large as this. After the final heat treatment of pressurized steam introduction, the steam introduction may be stopped and allowed to cool, and the heat-treated cereal flour may be taken out, but after the steam introduction is stopped, the decompression line is once opened to remove excess steam. It is advantageous in terms of handling to take out the heat-treated flour after cooling it under reduced pressure.
【００１５】斯くして得られた本発明に用いる穀粉類の
湿熱処理物は、特に以下の様な特性を有する。The moist heat-treated product of cereal flour used in the present invention thus obtained has the following characteristics.
【００１６】ａ）アミログラムでの最高粘度が湿熱処理
前の粘度に比較し６０％以下に低下し、かつブレークダ
ウンが無い。
ｂ）示差走査型熱量計の分析の結果、糊化開始温度、糊
化ピーク温度、糊化終了温度が高温側に移行するととも
に、糊化熱が減少している。
ｃ）偏光十字を有する。
ｄ）アミラーゼによる消化性が、湿熱処理前の粘度に比
較して４〜１０倍程度である。
ｅ）これを糊液とした後、オートクレーブで加圧加熱処
理した場合、粉の糊液の粘度が低下しない。
ｆ）これを糊液とした後、機械的な剪断力（攪拌）を与
えることによる糊液の粘度低下率が初期粘度の１０％以
下である。A) The maximum viscosity in amylogram is reduced to 60% or less as compared with the viscosity before wet heat treatment, and there is no breakdown. b) As a result of the analysis of the differential scanning calorimeter, the gelatinization start temperature, the gelatinization peak temperature, and the gelatinization end temperature shift to the high temperature side, and the gelatinization heat decreases. c) Have a polarization cross. d) The digestibility by amylase is about 4 to 10 times the viscosity before the wet heat treatment. e) When this is used as a paste solution and subjected to heat treatment under pressure in an autoclave, the viscosity of the powder paste solution does not decrease. f) After this is used as a paste solution, the viscosity reduction rate of the paste solution by applying mechanical shearing force (stirring) is 10% or less of the initial viscosity.
【００１７】本発明は、上記の如き穀粉類の湿熱処理物
を電子レンジ調理用ケーキ組成物中に含有せしめて成る
ものであるが、その含有量は該電子レンジ調理用ケーキ
組成物中の全穀粉類の５〜１００％とするのが好まし
い。含有量がこれより少なすぎると本発明の目的が達成
しにくく、食感が劣ったものとなり易い。According to the present invention, the heat-moisture-treated product of cereal flour as described above is contained in a cake composition for microwave oven cooking, and the content thereof is the total amount in the cake composition for microwave oven cooking. It is preferably from 5 to 100% of the flour. If the content is too small, the object of the present invention is difficult to achieve and the texture tends to be poor.
【００１８】なお、本発明組成物を得るに当たっては、
この穀粉類の湿熱処理物の他には通常用いられる原材料
すなわち小麦粉や澱粉等の穀粉類、糖類、粉乳、卵、食
塩、色素、油脂、乳化剤、膨張剤等を適宜配合し、常法
に従い混合攪拌すれば良い。In order to obtain the composition of the present invention,
In addition to the heat-moisture treated product of this flour, commonly used raw materials, such as flour and starch, flour, saccharides, milk powder, eggs, salt, pigments, oils and fats, emulsifiers, swelling agents, etc. are appropriately mixed and mixed according to a conventional method. Just stir.
【００１９】本発明の組成物の例であるケーキミックス
は水、または牛乳を添加し混合、攪拌後電子レンジにて
調理するが、その際水または牛乳の添加量を通常より多
く、すなわちミックス１００部に対して、９０〜１８０
部、好ましくは１００〜１５０部添加した場合、よりソ
フトでしっとりとした良好な食感の製品が得られ、老化
も遅くなる。The cake mix which is an example of the composition of the present invention is prepared by adding water or milk, mixing and stirring and then cooking in a microwave oven, in which case the amount of water or milk added is higher than usual, that is, Mix 100. 90 to 180 parts
When added in an amount of 100 parts by weight, preferably 100 to 150 parts, a softer and moist product having a good texture is obtained, and aging is delayed.
【００２０】[0020]
【作用】本発明で用いる穀粉類の湿熱処理物は、穀粉類
中の澱粉の粒構造が保持されるのみならず強固な構造と
なっているため、電子レンジにより調理しても澱粉粒の
保水機能が低下せず、そのため加水を増加させてもケー
キの物性が糊状、または餅状とならず、きめ細かくソフ
トに膨化した内相となるものと推察される。The heat-moisture-treated product of cereal flour used in the present invention not only retains the grain structure of starch in the cereal flour but also has a strong structure. It is presumed that the function of the cake does not deteriorate, and therefore the physical properties of the cake do not become paste-like or dough-like even if the amount of water added is increased, and the inner phase swells finely and softly.
【００２１】因に、特開昭６３−２５８５２９号に記載
されているエクストルーダーやホットロール等で熱処理
された、熱処理小麦粉は本発明品とは異なり、この様な
保水能を有さないため既に述べた如く水を保持できず物
性が糊状、または餅状となってしまい実用には供し得な
いものである。By the way, unlike the product of the present invention, the heat-treated wheat flour which has been heat-treated by an extruder or hot roll described in JP-A-63-258529 does not have such a water-retaining ability, and therefore has already been obtained. As described above, it cannot hold water, and its physical properties become paste-like or rice cake-like, which cannot be put to practical use.
【００２２】[0022]
【発明の効果】本発明による組成物を用いれば、電子レ
ンジにより加熱調理しても食感が硬くならず、ソフトで
しっとりした食感のケーキ類を提供することができる。
また得られたケーキ類は、電子レンジによる加熱調理後
１日を経ても良好な食感が保持され、いわゆる老化しに
くい製品となる。By using the composition according to the present invention, it is possible to provide cakes which have a soft and moist texture and do not have a hard texture even when cooked in a microwave oven.
Further, the obtained cakes retain a good texture even after 1 day from being cooked in a microwave oven, and are so-called products that are not easily aged.
【００２３】[0023]
【実施例】以下実施例及び比較例を挙げて本発明を更に
説明する。EXAMPLES The present invention will be further described with reference to Examples and Comparative Examples.
【００２４】実施例１〜５及び比較例１〜２
直径４０センチメートル、奥行き８０センチメートルの
円管型の内・外圧に耐圧性の容器（日阪製、レトルト殺
菌器）を用い、内部の２５センチメートル×３２センチ
メートルのステンレスバットに、小麦粉〔日清製粉
（株）製フラワー〕を、厚さ５センチトートルになるよ
うに入れた（約３．０kg）後、密閉し、まず減圧ライン
を開放し、１０分後３０トール減圧となった時、減圧ラ
インを閉じ、加圧蒸気ラインを開放して２．４kg／cm2
Ｇの蒸気を導入し、１０分後に缶内温度が１２４℃に達
した時点で、再び減圧ラインに切り換えて減圧し、１０
分後、３０トールに達したところで再び加圧蒸気ライン
に切り換えて加熱をした後、圧力を開放し冷却した後、
開釜して処理小麦粉を取り出して乾燥、粉砕して湿熱処
理小麦粉を得た。この湿熱処理小麦粉を用いて下記表１
に示した配合の組成物を調製し、電子レンジ調理用ケー
キミックスを得た。（実施例１〜５）。比較として、未
処理の小麦粉（比較例１）および小麦粉を連続式混合機
〔日清エンジニアリング（株）製スーパーターボ〕に
て、圧力１．０kg／cm2 で３秒間飽和蒸気処理して得た
加圧湿熱処理小麦粉（比較例２）を用いた。Examples 1 to 5 and Comparative Examples 1 to 2 A circular tube type container having a diameter of 40 cm and a depth of 80 cm and having a pressure-resistant container for internal and external pressure (manufactured by Hisaka, retort sterilizer) was used. Wheat flour [Flower made by Nisshin Flour Milling Co., Ltd.] was put into a 25 cm × 32 cm stainless steel bat so that the thickness was 5 cm torr (about 3.0 kg), then the container was sealed and the pressure was reduced first. The line was opened, and after 10 minutes, when the pressure was reduced to 30 Torr, the decompression line was closed and the pressurized steam line was opened to 2.4 kg / cm 2.
After introducing the G vapor and 10 minutes later, when the temperature inside the can reached 124 ° C., the pressure was changed to the decompression line again to reduce the pressure.
After 30 minutes, when the pressure reaches 30 Torr, the pressure steam line is switched again to heat, and then the pressure is released and cooled.
The processed wheat flour was taken out of the pot, dried, and crushed to obtain heat-moisture treated wheat flour. Using this moist heat treated wheat flour, Table 1 below
A composition having the composition shown in was prepared to obtain a cake mix for microwave cooking. (Examples 1-5). As a comparison, untreated wheat flour (Comparative Example 1) and wheat flour were obtained by continuous steam treatment for 3 seconds at a pressure of 1.0 kg / cm 2 using a continuous mixer (Super Turbo manufactured by Nisshin Engineering Co., Ltd.). Pressure-moisture heat-treated wheat flour (Comparative Example 2) was used.
【００２５】この電子レンジ調理用ケーキミックス組成
物４０ｇを直径６cmの容器にとり水を４０、５０、６０
ml（加水率；１００、１２５、１５０％）を添加しよく
混合した後、その３個ずつを電子レンジ（５００Ｗ）中
に入れ４分間加熱調理しケーキを得た。このケーキの中
央部の高さを測定するとともに、内相、食感を下記の表
２に示した評価基準に従って１０名のパネラーにより評
価してもらいその平均値を求めたところ表３に示したと
おりであった。40 g of the cake mix composition for microwave cooking is placed in a container having a diameter of 6 cm and water is added to 40, 50, 60.
After adding ml (water content; 100, 125, 150%) and mixing well, three pieces of each were placed in a microwave oven (500 W) and cooked for 4 minutes to obtain a cake. The height of the central part of this cake was measured, and the internal phase and texture were evaluated by 10 panelists according to the evaluation criteria shown in Table 2 below, and the average value was obtained. It was as it was.
【００２６】[0026]
【表１】 [Table 1]
【００２７】[0027]
【表２】 [Table 2]
【００２８】[0028]
【表３】 [Table 3]
【００２９】上記表３の結果より、減圧後加圧湿熱処理
小麦粉を電子レンジケーキミックス中の穀粉原料中の５
〜１００％含有する本発明ケーキ組成物は、当該湿熱処
理小麦粉の配合率を増加させるにともない、高加水条件
で電子レンジ調理を行ってもボリュームが出、内相、食
感に優れたケーキが得られる一方、加圧湿熱処理小麦粉
を用いた場合には、そのような効果はみられないことが
わかる。From the results shown in Table 3 above, the pressure- and pressure-moisture treated wheat flour after depressurization was added to 5 of the flour raw materials in the microwave cake mix.
The cake composition of the present invention containing ˜100% has a large volume even when microwave oven cooking is performed under high water addition conditions as the blending ratio of the moist heat treated wheat flour is increased, and a cake excellent in internal phase and texture is obtained. On the other hand, it can be seen that when the pressure-moisture-heat-treated wheat flour is used, such an effect is not observed.
【００３０】実施例６〜１０及び比較例３〜４
下記表４に示した配合の組成物を調製し、電子レンジ調
理用ケーキミックスを得た。Examples 6 to 10 and Comparative Examples 3 to 4 Compositions having the formulations shown in Table 4 below were prepared to obtain cake mixes for microwave oven cooking.
【００３１】尚、湿熱処理穀粉としては、小麦粉をコー
ンスターチに代えた以外は実施例１で用いた湿熱処理穀
粉と同様にして得た減圧後加圧湿熱処理澱粉（実施例６
〜１０）未処理澱粉（比較例３）及び加圧湿熱処理澱粉
（比較例４）を用いた。As the heat-moisture treated flour, pressure-reduced and pressure-moisture treated starch obtained in the same manner as the heat-moisture treated flour used in Example 1 except that wheat flour was replaced with corn starch (Example 6)
-10) Untreated starch (Comparative Example 3) and pressure-moisture treated starch (Comparative Example 4) were used.
【００３２】この電子レンジ調理用ケーキミックス組成
物を用い、実施例１〜５と同様にしてケーキを得、各ケ
ーキの中央部の高さを測定すると共に、内相、食感につ
き実施例１〜５と同様の評価試験を行った。その結果は
表５に示したとおりであった。Using this cake mix composition for microwave cooking, a cake was obtained in the same manner as in Examples 1 to 5, the height of the central portion of each cake was measured, and the internal phase and texture were evaluated in Example 1. The same evaluation test as that of ~ 5 was performed. The results are as shown in Table 5.
【００３３】[0033]
【表４】 [Table 4]
【００３４】[0034]
【表５】 [Table 5]
【００３５】上記表５の結果より、減圧後加圧湿熱処理
澱粉を電子レンジケーキミックス中の穀粉原料中の５〜
１００％含有する本発明ケーキ組成物は、当該湿熱処理
澱粉の配合率を増加させるにともない、高加水条件で電
子レンジ調理を行ってもボリュームが出、内相、食感に
優れたケーキが得られる一方、加圧湿熱処理澱粉を用い
た場合には、そのような効果はみられないことがわか
る。From the results shown in Table 5 above, the pressure- and pressure-heated starch after depressurization was added to the flour raw material in the microwave cake mix in an amount of 5 to 5%.
The cake composition of the present invention containing 100%, as the blending ratio of the heat-moisture treated starch is increased, the cake is excellent in internal phase and texture even if microwave cooking is performed under high water addition conditions. On the other hand, it can be seen that such an effect is not observed when the pressure-moisture-treated starch is used.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 明石 肇 埼玉県入間郡大井町鶴ケ岡５丁目３番１ 号 日清製粉株式会社製粉研究所内 (72)発明者 高橋 美和 埼玉県入間郡大井町鶴ケ岡５丁目３番１ 号 日清製粉株式会社製粉研究所内 (56)参考文献 特開 昭63−258529（ＪＰ，Ａ) 特開 昭58−101634（ＪＰ，Ａ) 特開 平４−130102（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A21D 6/00 - 8/02 A23L 1/10 - 1/176 C08B 30/02 - 30/12 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hajime Hajime 5-3-1, Tsurugaoka, Oi-cho, Iruma-gun, Saitama Prefecture Nisshin Flour Milling Co., Ltd. Milling Research Laboratory (72) Miwa Takahashi 5 Tsurugaoka, Oi-cho, Iruma-gun, Saitama Prefecture 3-3 No. 1 in Nisshin Flour Milling Co., Ltd. (56) Reference JP-A 63-258529 (JP, A) JP-A 58-101634 (JP, A) JP-A 4-130102 (JP, A) ) (58) Fields surveyed (Int.Cl. 7 , DB name) A21D 6/00-8/02 A23L 1/10-1/176 C08B 30/02-30/12
Claims (2)
付設し、内圧、外圧共に耐圧性の密閉できる容器内に穀
粉を入れ、減圧とした後、蒸気導入による加圧加熱を行
い、あるいはこの操作を繰り返すことにより、穀粉類を
所定時間加熱した後冷却することによって得た穀粉類湿
熱処理物を含有することを特徴とする電子レンジ調理用
ケーキ組成物。1. A decompression line and a pressurized steam line are both attached, and flour is placed in a container that can be hermetically sealed at both internal and external pressures to reduce pressure, and then pressure heating is performed by introducing steam, or A cake composition for microwave oven cooking, comprising a heat-moisture-treated product of flour obtained by heating the flour for a predetermined time and then cooling by repeating this operation.
成物に配合使用する全穀粉類の５〜１００重量％である
ことを特徴とする請求項１記載の電子レンジ調理用ケー
キ組成物。2. The cake composition for microwave oven cooking according to claim 1, wherein the content of the moist-heat-treated cereal flour is 5 to 100% by weight based on the total cereal flour used in the cake composition. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13542194A JP3397891B2 (en) | 1994-06-17 | 1994-06-17 | Cake composition for microwave cooking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13542194A JP3397891B2 (en) | 1994-06-17 | 1994-06-17 | Cake composition for microwave cooking |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08159A JPH08159A (en) | 1996-01-09 |
| JP3397891B2 true JP3397891B2 (en) | 2003-04-21 |
Family
ID=15151344
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP13542194A Expired - Lifetime JP3397891B2 (en) | 1994-06-17 | 1994-06-17 | Cake composition for microwave cooking |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3397891B2 (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001346503A (en) * | 2000-06-05 | 2001-12-18 | Nisshin Seifun Group Inc | Heat-treated wheat flour for pancake |
| JP4440496B2 (en) * | 2001-06-19 | 2010-03-24 | 株式会社日清製粉グループ本社 | Material for flour products |
| JP3961789B2 (en) * | 2001-06-22 | 2007-08-22 | 独立行政法人農業・食品産業技術総合研究機構 | Heat-denatured flour and food materials and foods using the flour |
| US8268989B2 (en) * | 2008-05-07 | 2012-09-18 | Corn Products Development Inc. | Thermally inhibited polysaccharides and process of preparing |
| EP2358207B1 (en) * | 2008-11-21 | 2017-03-01 | The Quaker Oats Company | Whole oat microwavable baked items |
| US8471003B2 (en) * | 2009-04-14 | 2013-06-25 | Corn Products Development Inc. | Thermally inhibited polysaccharides and process of preparing |
| US20100310747A1 (en) * | 2009-06-05 | 2010-12-09 | Brunob Ii B.V. | Gluten-Free Bakery Products |
| US10349980B2 (en) | 2009-08-27 | 2019-07-16 | The Foundry, Llc | Method and apparatus for altering biomechanics of the shoulder |
| JP6092291B2 (en) * | 2015-05-07 | 2017-03-08 | ヱスビー食品株式会社 | Method for producing wheat flour roux, wheat flour roux and curry roux and stew roux using the same |
-
1994
- 1994-06-17 JP JP13542194A patent/JP3397891B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH08159A (en) | 1996-01-09 |
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