JP4183897B2

JP4183897B2 - Hot cakes

Info

Publication number: JP4183897B2
Application number: JP2000297952A
Authority: JP
Inventors: 亘持地; 篤芹澤; 西村篤史; 晴敬山本
Original assignee: Snow Brand Milk Products Co Ltd
Current assignee: Snow Brand Milk Products Co Ltd
Priority date: 2000-09-29
Filing date: 2000-09-29
Publication date: 2008-11-19
Anticipated expiration: 2020-09-29
Also published as: JP2002101811A

Description

【０００１】
【発明の属する技術分野】
本発明は、尿素を含有することを特徴とするホットケーキ類に関する。本発明のホットケーキ類は、冷蔵又は凍結保存後、電子レンジで加熱調理しても硬くならず、また経時的な硬化が抑制されているという特徴を有する。
【０００２】
【従来の技術】
小麦粉を主成分とする混合物に、糖類、卵、牛乳等を加えて混合した生地を天板、ホットプレート等で円形に両面を焼成することによって得られるホットケーキは、一般に、焼きたてを皿に重ね、角切りにしたバターをのせ、シロップをかけて食すが、近年では焼成したものを冷却又は凍結処理を行って、冷蔵又は冷凍状態で市販されているものもある。消費者はこれを購入し、家庭で電子レンジ、オーブントースター等で加熱調理を行うが、電子レンジで加熱調理を行うと、ホットケーキの周辺部が硬くなったり、また、加熱調理後、冷めるに従い徐々に全体が硬化し、歯切れの悪い食感となるという問題がある。
【０００３】
そこで、この問題を解決するために、小麦粉、米粉等の穀類を主原料とし、油脂を副原料として水とともに混練した電子レンジ用食品において、その生地に食物繊維の粉末及び／又は乳化剤を混入することで、電子レンジで加熱しても硬化することのない食品を提供する技術（特開平３−２２９４１号公報）、小麦粉湿熱処理物を含有させて、電子レンジで解凍しても食感の硬化が生じず、引きの抑制されたベーカリー製品を提供する技術（特開平７−１４７９４７号公報）、小麦粉を含む食品の生地原料に水溶性ヘミセルロースを添加することで、焼成後、冷蔵又は凍結した小麦粉を含む食品の電子レンジ加熱後の引きや、冷めるに従って硬くなるといった経時的な硬化を抑制する技術（特開平１１−１６９０６２号公報）等が提案されている。
しかしながら、いずれの技術においても電子レンジ加熱調理後の引きや経時的な硬化を十分に抑制するには至っていない。
【０００４】
【発明が解決しようとする課題】
本発明者らは、焼成後、冷蔵又は凍結保存し、喫食時に電子レンジで加熱調理しても硬くならず、また経時的な硬化の抑制されたホットケーキ類を得るべく、鋭意研究を進めていたところ、ホットケーキ類の製造時に尿素を配合することにより、焼成後、冷蔵又は凍結保存したものを電子レンジで加熱調理しても硬くならず、また経時的な硬化の抑制されたホットケーキ類が得られることを見出し、本発明を完成させるに至った。したがって、本発明は、焼成後、冷蔵又は凍結保存し、電子レンジで加熱調理しても硬くならず、また経時的な硬化の抑制されたホットケーキ類を提供することを課題とする。
【０００５】
本発明において、ホットケーキ類とは、ホットケーキ、クレープ、パラチンケン、ワッフル、ドーナツ、今川焼き、どら焼き、鯛焼き、お好み焼き、たこ焼き等のことをいう。
【０００６】
【課題を解決するための手段】
電子レンジ加熱の特性上、冷蔵又は冷凍保存したホットケーキ類を電子レンジで加熱調理すると、加熱時にホットケーキ類中に含有される水分が蒸発されやすい。また、電子レンジ加熱では加熱が過剰となりやすく、ホットケーキ類を電子レンジで加熱調理すると、水分が過剰に蒸発し、水分が減少して硬くなるという現象が生じる。さらに、加熱調理後、ホットケーキ類をそのまま放置すると、水分の蒸発がさらに進み、経時的に硬化する。
【０００７】
本発明では、ホットケーキ類の製造時に最終製品中、小麦粉１００重量％に対して尿素を好ましくは０．００２重量％〜０．５重量％含有するように添加することにより、尿素が小麦粉中のタンパク質に作用してタンパク質の保水性が向上するのと、生地のキメが細かくなり生地から水分が蒸発しづらくなるため、冷蔵又は冷凍保存後、電子レンジで加熱調理しても硬くならず、また経時的な硬化の抑制されたホットケーキ類を得ることができる。なお、最終製品中、尿素の含有量が小麦粉１００重量％に対して０．００２重量％未満では、電子レンジで加熱調理すると硬くなることがあり、また経時的に硬化が生じることがあるため好ましくなく、０．５重量％を超えると、生地の粘度が低下し、焼成後の食感が悪くなることがあるため好ましくない。
【０００８】
【発明の実施の形態】
本発明のホットケーキ類の製造についてホットケーキを例に挙げて説明する。先ず、薄力粉、中力粉、強力粉等の小麦粉、ベーキングパウダー等の粉類を合わせて篩にかける。次いで、ボールにサラダ油、砂糖を混ぜ合わせ、溶いた卵、食塩、脱脂粉乳、尿素等を加えて混ぜ、さらに水、牛乳等の水分を加えてよく混ぜ合わせる。これに篩を通した粉類を加え、軽く混ぜて生地を調製する。１８０℃に熱したホットプレート上に、例えば、直径１０ｃｍのリング型をおき、生地５０ｇを流し込み、片面を１分３０秒間ずつ焼成する。焼成後、冷却し、常法に従って冷蔵又は凍結処理を行う。本発明において尿素は、化成品の尿素を使用してもよく、乳や乳素材をナノフィルトレーション（ＮＦ）膜や逆浸透（ＲＯ）膜で処理して透過液を回収し、必要に応じ、常法に従って濃縮又は乾燥処理を行った尿素含有組成物（特願平１１−０８２７６８号）を用いてもよい。また、尿素の添加は、上述のように生地の調製時、又は調製後の生地に添加してもよく、あるいは市販のホットケーキミックスのようなものに、予め含有させてもよい。
【０００９】
【実施例】
以下実施例を示し、本発明をさらに詳細に説明する。
実施例１
表１の配合に従い、ホットケーキを製造した。
小麦粉、ベーキングパウダー等の粉類を篩にかけた。次いで、ボールにサラダ油及び砂糖を混ぜ合わせ、溶いた卵、食塩、脱脂粉乳及び尿素（和光純薬工業社製）を加えて混ぜ、さらに水を加えてよく混ぜ、篩を通した粉類を加え、軽く混ぜて生地を調製した。１８０℃のホットプレート上に直径１０ｃｍのリング型をおき、生地５０ｇを流し込み、片面を１分３０秒間ずつ焼成してホットケーキを製造し、本発明品１を得た。
また、尿素を添加しない以外は上記と同様の方法でホットケーキを製造し、比較品１を得た。
本発明品１及び比較品１を−２０℃で急速凍結し、−２０℃で2週間保存した。
【００１０】
【表１】

【００１１】
試験例 1
−２０℃で２週間保存後の本発明品１及び比較品１を５００Ｗの電子レンジで、一枚につき１分間加熱調理し、その後室温で１０分間放置した。１０分間放置後の硬さを測定し、さらに官能評価を行った。
硬さの測定は、レオナー（ＲＥ−３３０５型、山電社製）にて、直径５ｍｍの円柱状のプランジャーを用い、貫入速度１０ｍｍ／秒で、直径１０ｃｍのホットケーキの中心から２．５ｃｍの部分を測定した。５ｍｍ貫入時の荷重（ｇｆ）を測定し、これをホットケーキの硬さの指標とした。荷重の値が小さく、好ましくは６０〜１２０ｇｆであるとき、食感としてソフト感を有するものとなる。
【００１２】
官能評価は、３０名のパネラーに本発明品１及び比較品１を食してもらい、外観、食感（ソフト感）及び風味について、次の７段階の評価点で評価してもらい、これを点数化して、その平均点で示した。
評価点；かなり良い（＋３点）、やや良い（＋２点）、わずかに良い（＋１点）、どちらともいえない（０点）、わずかに悪い（−１点）、やや悪い（−２点）、かなり悪い（−３点）。
結果を表２に示す。
【００１３】
【表２】

【００１４】
本発明品１は比較品１に比べ、荷重の値が小さかった。電子レンジで加熱調理して１０分間経過後でも硬くなりにくく、膨らみがあって外観もよく、ソフトな食感で、風味も良好であるとの評価を得た。
【００１５】
参考例１
２６．０ｍｇ／１００ｍｌの割合で尿素を含んでいる脱脂乳３０ｌについて、ＵＦ膜（Desal PW1812T，Desalination社製）を使用し、３倍濃縮を行った。なお、膜処理は操作温度５０℃、圧力１．５ＭＰａの条件で行った。このＵＦ膜により透過液を分離、回収した後、乳糖結晶を分離した。この母液を凍結乾燥して、乳由来の尿素含有組成物粉末２５０ｇを得た。
なお、この乳由来尿素含有組成物粉末の成分値は表３に示す通りであり、また、尿素濃度は２．０％であった。
【００１６】
【表３】

【００１７】
実施例２
実施例１と同様の方法でホットケーキを製造した。
参考例1で得た乳由来尿素含有組成物粉末０．５０重量％を尿素の代わりに添加し、過不足は水で調整してホットケーキを製造し、本発明品２を得た。
また、参考例１で得た乳由来尿素含有組成物粉末２．０重量％を尿素の代わりに添加し、過不足は水で調整してホットケーキを製造し、本発明品３を得た。
さらに、尿素を添加しない以外は上記と同様の方法でホットケーキを製造し、比較品２を得た。
本発明品２、本発明品３及び比較品２を−２０℃で急速凍結し、−２０℃で2週間保存した。
【００１８】
試験例２
−２０℃で２週間保存後の本発明品２、本発明品３及び比較品２について、重量変化率を求めた。また、硬さを測定し、さらに官能評価を行った。
重量変化率は、電子レンジで加熱調理する前の凍結したままの重量（加熱前重量）と、５００Ｗの電子レンジで、一枚につき１分間加熱調理し、その後室温で１時間放置後の重量（加熱後重量）を測定し、重量変化率を下記に示す式１より求めた。
重量変化率（％）＝｛（加熱前重量−加熱後重量）／加熱前重量｝×１００（式１）
硬さの測定は、５００Ｗの電子レンジで、一枚につき１分間加熱調理し、その後室温で１時間放置したものについて、試験例１と同様の方法で行った。
官能評価は、５００Ｗの電子レンジで、一枚につき１分間加熱調理し、その後室温で１時間放置したものについて、試験例１と同様の方法で行った。なお、食感（ソフト感）は、加熱調理し、室温で１分間放置後のものについても評価を行った。
重量変化率の結果を図１に、硬さの結果を図２に、官能評価の結果を表３に示す。
【００１９】
図１より、本発明品２及び本発明品３は、比較品２に比べ、重量変化が少なく、電子レンジ加熱による水分蒸発が抑制されていた。また、本発明品２より、尿素の含有量が多い本発明品３の方がより重量変化率が小さかった。
図２より、本発明品２及び本発明品３は、比較品２よりも荷重の値が小さかった。また、本発明品２より、尿素の含有量が多い本発明品３の方がより荷重の値が小さかった。
【００２０】
【表４】

【００２１】
１時間放置後でも本発明品２及び本発明品３は比較品２に比べ、膨らみがあって外観もよく、ソフトな食感で、風味も良好であるとの評価を得た。また、本発明品２より、尿素の含有量が多い本発明品３の方がより膨らみがあり、食感もソフトであるとの評価を得た。
【００２２】
【発明の効果】
本発明によれば、焼成し、冷蔵又は凍結保存後、電子レンジで加熱調理しても硬くならず、また経時的硬化の抑制されたホットケーキ類を提供することができる。また、本発明のホットケーキ類は、冷凍保存したホットケーキ類を自然解凍した際に生じる硬化も抑制されている。
【図面の簡単な説明】
【図１】試験例２における加熱前と加熱後のホットケーキの重量変化率（％）を示す図である。
【図２】試験例２における加熱後のホットケーキの室温で１時間放置後の硬さ示す図である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to hot cakes characterized by containing urea. The hot cakes of the present invention are characterized in that they do not become hard even when cooked in a microwave oven after refrigeration or cryopreservation, and curing over time is suppressed.
[0002]
[Prior art]
Hot cakes obtained by baking both sides of a dough made by adding sugar, egg, milk, etc. to a flour-based mixture and baking both sides in a circular pattern on a baking sheet, hot plate, etc. It is eaten with syrup overlaid with chopped butter that is stacked on top of each other. In recent years, some baked products are cooled or frozen, and some are commercially available in the refrigerated or frozen state. Consumers purchase this and cook it with a microwave oven, oven toaster, etc. at home, but when cooking with a microwave oven, the periphery of the hot cake becomes harder, and as it cools after cooking, There is a problem that the whole is gradually cured, resulting in a crisp texture.
[0003]
Therefore, in order to solve this problem, dietary fiber powder and / or emulsifier is mixed in the dough in food for microwave ovens, which is made from cereals such as wheat flour and rice flour and kneaded with water using fats and oils as auxiliary materials. Thus, a technique for providing a food that does not cure even when heated in a microwave oven (Japanese Patent Laid-Open No. 3-22941), containing a heat-treated product of wheat flour, and curing the texture even if thawed in a microwave oven Which is baked and then refrigerated or frozen by adding water-soluble hemicellulose to a dough raw material for food containing wheat flour (Japanese Patent Application Laid-Open No. 7-147947), which provides a bakery product in which pulling is suppressed. A technique (Japanese Patent Application Laid-Open No. 11-169062) that suppresses aging of foods containing foods after heating in a microwave oven or hardening with time such that the food becomes harder as it cools has been proposed. That.
However, none of the techniques has sufficiently suppressed pulling after microwave cooking and curing over time.
[0004]
[Problems to be solved by the invention]
The inventors of the present invention have been diligently researching to obtain hot cakes that are refrigerated or frozen after baking and that do not become hard even when cooked in a microwave oven at the time of eating. However, by adding urea at the time of the production of hot cakes, hot cakes that are not hardened even when cooked in a microwave oven after being baked or refrigerated or frozen, and also cured over time are suppressed. Has been found, and the present invention has been completed. Therefore, an object of the present invention is to provide hot cakes that are refrigerated or frozen after baking, do not become hard even when cooked in a microwave oven, and are suppressed in hardening over time.
[0005]
In the present invention, the hot cakes include hot cakes, crepes, Palachinken, waffles, donuts, Imagawa-yaki, Dorayaki, tsuyaki, okonomiyaki, takoyaki and the like.
[0006]
[Means for Solving the Problems]
Due to the characteristics of microwave heating, when hot cakes that have been refrigerated or frozen are cooked in a microwave oven, moisture contained in the hot cakes is likely to evaporate during heating. In addition, in microwave heating, heating tends to be excessive, and when hot cakes are cooked in a microwave oven, a phenomenon occurs in which moisture is excessively evaporated and moisture decreases and becomes hard. Furthermore, if the hot cakes are left as they are after cooking, the water further evaporates and hardens over time.
[0007]
In the present invention, urea is added to the final product at the time of production of the hot cakes so that urea is contained preferably in an amount of 0.002% to 0.5% by weight with respect to 100% by weight of the flour. The protein's water retention is improved by acting on the protein, and the texture of the dough becomes finer, making it difficult for moisture to evaporate from the dough, so it will not become hard even if cooked in a microwave oven after refrigerated or frozen storage, Hot cakes that are suppressed in curing over time can be obtained. In addition, when the urea content in the final product is less than 0.002% by weight with respect to 100% by weight of wheat flour, it may be hardened by cooking with a microwave oven, and may be hardened over time. If it exceeds 0.5% by weight, the viscosity of the dough is lowered, and the texture after baking may be deteriorated.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The production of the hot cakes of the present invention will be described using a hot cake as an example. First, wheat flour such as light flour, medium flour and strong flour, and powder such as baking powder are combined and sieved. Next, mix salad oil and sugar in a bowl, add melted egg, salt, skim milk powder, urea, etc., mix, and add water, milk, etc. and mix well. Add the sieved powder to this and mix gently to prepare the dough. For example, a ring shape having a diameter of 10 cm is placed on a hot plate heated to 180 ° C., 50 g of dough is poured, and one side is fired for 1 minute and 30 seconds. After firing, it is cooled and refrigerated or frozen according to conventional methods. In the present invention, urea as a chemical product may be used as urea, and milk or a milk material is treated with a nanofiltration (NF) membrane or a reverse osmosis (RO) membrane to collect a permeate, and if necessary Alternatively, a urea-containing composition (Japanese Patent Application No. 11-082768) that has been concentrated or dried according to a conventional method may be used. Moreover, the addition of urea may be added to the dough at the time of preparation of the dough as described above or after preparation, or may be previously contained in a commercial hot cake mix.
[0009]
【Example】
The following examples illustrate the present invention in more detail.
Example 1
A hot cake was produced according to the formulation in Table 1.
Flour such as wheat flour and baking powder was sieved. Next, mix salad oil and sugar in a bowl, add melted egg, salt, skim milk powder and urea (manufactured by Wako Pure Chemical Industries, Ltd.), mix well, add water, mix well, and add powder through a sieve. The dough was prepared by lightly mixing. A ring mold having a diameter of 10 cm was placed on a hot plate at 180 ° C., 50 g of dough was poured, and one side was baked for 1 minute and 30 seconds to produce a hot cake, thereby obtaining Product 1 of the present invention.
Moreover, the hot cake was manufactured by the method similar to the above except not adding urea, and the comparative product 1 was obtained.
Invention product 1 and comparative product 1 were snap frozen at −20 ° C. and stored at −20 ° C. for 2 weeks.
[0010]
[Table 1]

[0011]
Test example 1
The product 1 of the present invention and the comparative product 1 after storage at −20 ° C. for 2 weeks were cooked for 1 minute in a 500 W microwave oven and then allowed to stand at room temperature for 10 minutes. The hardness after standing for 10 minutes was measured, and further sensory evaluation was performed.
The hardness was measured with a Leoner (RE-3305 type, manufactured by Yamaden Co., Ltd.) using a cylindrical plunger with a diameter of 5 mm, an intrusion speed of 10 mm / second, and 2.5 cm from the center of a hot cake with a diameter of 10 cm. The part of was measured. The load (gf) at the time of 5 mm penetration was measured and used as an index of the hardness of the hot cake. When the value of the load is small, preferably 60 to 120 gf, the texture is soft.
[0012]
The sensory evaluation is to have 30 panelists eat the product 1 of the present invention and the comparative product 1, and evaluate the appearance, texture (soft feeling) and flavor with the following seven evaluation points. And the average score.
Evaluation point: fairly good (+3 points), slightly good (+2 points), slightly good (+1 points), neither (0 points), slightly bad (-1 points), slightly bad (-2 points) Very bad (-3 points).
The results are shown in Table 2.
[0013]
[Table 2]

[0014]
The product 1 of the present invention had a smaller load value than the comparative product 1. It was evaluated that it was hard to harden even after 10 minutes had been cooked in a microwave oven, had a bulge, had a good appearance, had a soft texture and good flavor.
[0015]
Reference example 1
About 30 liters of skim milk containing urea at a rate of 26.0 mg / 100 ml, a UF membrane (Desal PW1812T, manufactured by Desalination) was used and concentrated three times. The film treatment was performed under conditions of an operating temperature of 50 ° C. and a pressure of 1.5 MPa. After the permeate was separated and collected by this UF membrane, lactose crystals were separated. This mother liquor was lyophilized to obtain 250 g of a urea-containing composition powder derived from milk.
The component values of this milk-derived urea-containing composition powder are as shown in Table 3, and the urea concentration was 2.0%.
[0016]
[Table 3]

[0017]
Example 2
A hot cake was produced in the same manner as in Example 1.
0.50% by weight of the milk-derived urea-containing composition powder obtained in Reference Example 1 was added instead of urea, and the excess or deficiency was adjusted with water to produce a hot cake to obtain Product 2 of the present invention.
Further, 2.0% by weight of the milk-derived urea-containing composition powder obtained in Reference Example 1 was added instead of urea, and the excess or deficiency was adjusted with water to produce a hot cake to obtain Product 3 of the present invention.
Further, a hot cake was produced in the same manner as above except that urea was not added, and Comparative Product 2 was obtained.
Invention product 2, Invention product 3 and Comparative product 2 were snap frozen at −20 ° C. and stored at −20 ° C. for 2 weeks.
[0018]
Test example 2
The weight change rate was calculated | required about this invention product 2, this invention product 3, and the comparison product 2 after storage at -20 degreeC for 2 weeks. Moreover, hardness was measured and sensory evaluation was performed.
The weight change rate is the weight after freezing before cooking in a microwave oven (the weight before heating), the weight after cooking for 1 minute in a 500 W microwave oven, and then standing at room temperature for 1 hour ( Weight after heating) was measured, and the rate of weight change was determined from Equation 1 shown below.
Weight change rate (%) = {(weight before heating−weight after heating) / weight before heating} × 100 (formula 1)
The measurement of hardness was carried out in the same manner as in Test Example 1 with a 500 W microwave oven cooked for 1 minute per piece and then allowed to stand at room temperature for 1 hour.
The sensory evaluation was carried out in the same manner as in Test Example 1 with a 500 W microwave oven cooked for 1 minute per piece and then allowed to stand at room temperature for 1 hour. The texture (soft feeling) was also evaluated after cooking for 1 minute at room temperature.
FIG. 1 shows the results of weight change rate, FIG. 2 shows the results of hardness, and Table 3 shows the results of sensory evaluation.
[0019]
As shown in FIG. 1, the product 2 of the present invention and the product 3 of the present invention have less weight change than the comparative product 2, and water evaporation due to microwave heating is suppressed. Moreover, the weight change rate of this invention product 3 with much urea content was smaller than this invention product 2.
From FIG. 2, the product 2 of the present invention and the product 3 of the present invention had a smaller load value than the comparative product 2. In addition, the load of the product 3 of the present invention 3 having a higher urea content was smaller than that of the product 2 of the present invention.
[0020]
[Table 4]

[0021]
Even after standing for 1 hour, the inventive product 2 and the inventive product 3 were swelled, had a good appearance, had a soft texture, and had a good flavor as compared with the comparative product 2. In addition, the product 3 of the present invention having a higher urea content was more bulging than the product 2 of the present invention, and it was evaluated that the texture was softer.
[0022]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, after baking, refrigeration or freezing preservation | save, even if it cooks with a microwave oven, it does not become hard and can provide the hot cakes by which the hardening with time was suppressed. Moreover, the hardening which arises when the hot cakes of this invention naturally defrost the hot cakes preserve | saved frozen is also suppressed.
[Brief description of the drawings]
1 is a graph showing the weight change rate (%) of a hot cake before and after heating in Test Example 2. FIG.
FIG. 2 is a diagram showing the hardness of a hot cake after heating in Test Example 2 after being left at room temperature for 1 hour.

Claims

In a hot cake made by adding flour to a liquid mixture containing eggs and moisture and preparing the dough, and baking the dough, the liquid mixture mixes eggs and urea with the mixture containing oil and sugar. Furthermore, it is prepared by mixing water, and urea is in a ratio of 0.02% by weight to 38.67% by weight of flour to 0.5% by weight in relation to 100% by weight of flour. Hot cakes characterized by being formulated in a range .

In a hot cake made by adding flour to a liquid mixture containing eggs and moisture and preparing the dough, and baking the dough , urea is added to 38.67% by weight of the flour after the preparation of the dough. A hot cake characterized by being blended in a range of 0.02% by weight to 0.5% by weight with respect to 100% by weight of wheat flour .

A refrigerated or frozen hot cake obtained by cooling or freezing the hot cake according to claim 1 or 2 .

Urea is blended in a range from 0.02% by weight to 38.67% by weight of wheat flour and 0.5% by weight to 100% by weight of flour. Characteristic mix for hot cakes.

(1) adding a flour to a liquid mixture containing eggs and moisture to prepare dough, and (2) baking the dough to obtain hot cakes,
The liquid mixture is prepared by mixing egg and urea with a mixture containing oil and sugar, and further mixing moisture; and
Urea is added to wheat flour in a range of 0.02% by weight to 38.67% by weight of wheat flour and 0.5% by weight to 100% by weight of flour.
The manufacturing method of the hot cake characterized by the above-mentioned.

(1) adding a flour to a liquid mixture containing eggs and moisture to prepare dough, and (2) baking the dough to obtain hot cakes,
Adding urea to the dough and then performing the firing; and
Urea is added to wheat flour in a range of 0.02% by weight to 38.67% by weight of wheat flour and 0.5% by weight to 100% by weight of flour.
The manufacturing method of the hot cake characterized by the above-mentioned.

The method for producing hot cakes according to claim 5 or 6, further comprising a step of making the refrigerated or frozen hot cakes obtained by cooling or freezing the hot cakes obtained in the step (2).

In the method of using urea for the production of hot cakes,
(A) When preparing dough by adding flour to a liquid mixture containing eggs and water, the liquid mixture is mixed with oil and sugar, eggs and urea are mixed, and water is further mixed. Or dough containing urea, or
(B) To a liquid mixture containing eggs and moisture, add dough to prepare dough, then add urea to make dough containing urea,
Furthermore, urea is blended in the range from 0.02% by weight to 38.67% by weight of wheat flour and 0.5% by weight to 100% by weight of wheat flour. A method of using as a component for enhancing the water retention of proteins therein.