JP4690365B2 - Baked flour product having an egg-containing layer and method for producing the same - Google Patents
Baked flour product having an egg-containing layer and method for producing the same Download PDFInfo
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- JP4690365B2 JP4690365B2 JP2007182269A JP2007182269A JP4690365B2 JP 4690365 B2 JP4690365 B2 JP 4690365B2 JP 2007182269 A JP2007182269 A JP 2007182269A JP 2007182269 A JP2007182269 A JP 2007182269A JP 4690365 B2 JP4690365 B2 JP 4690365B2
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- 235000013312 flour Nutrition 0.000 title claims description 52
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 235000013601 eggs Nutrition 0.000 claims description 79
- 239000007788 liquid Substances 0.000 claims description 49
- 150000001720 carbohydrates Chemical class 0.000 claims description 32
- 230000008014 freezing Effects 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 12
- 238000005470 impregnation Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 235000012771 pancakes Nutrition 0.000 claims description 6
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 4
- 241000209140 Triticum Species 0.000 description 17
- 235000021307 Triticum Nutrition 0.000 description 17
- 235000000346 sugar Nutrition 0.000 description 8
- 235000008429 bread Nutrition 0.000 description 6
- 239000000243 solution Substances 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 235000013330 chicken meat Nutrition 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 241000208140 Acer Species 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000723347 Cinnamomum Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、表面を卵含有層で被覆してなる卵含有層を有する小麦粉焼成品、該卵含有層を有する小麦粉焼成品を冷凍した卵含有層を有する冷凍小麦粉焼成品、およびこれらの小麦粉焼成品の製造方法に関する。本発明の卵含有層を有する小麦粉焼成品は、外側の卵含有層がやや固い食感で、内側の小麦粉焼成品、例えばホットケーキの食感と相俟って従来にない食感を呈し、しかも冷凍後、食する際に電子レンジなどで解凍、加熱調理しても、良好な食感を有するものである。 The present invention relates to a baked wheat flour product having an egg-containing layer whose surface is coated with an egg-containing layer, a frozen baked wheat product having an egg-containing layer obtained by freezing the baked wheat flour product having the egg-containing layer, and a baked wheat flour thereof. The present invention relates to a method for manufacturing a product. The flour-baked product having the egg-containing layer of the present invention has a slightly hard texture on the outer egg-containing layer, and exhibits an unprecedented texture in combination with the texture of the inner flour-baked product, for example, a hot cake, Moreover, after freezing, even when thawing and cooking with a microwave oven or the like when eating, it has a good texture.
ベーカリー製品、いわゆる小麦粉焼成品は、購買意欲を刺激するために様々な食感、食味、形状、色彩などを有するものが求められている。このなかでも、フレンチトーストは、鶏卵に牛乳および砂糖などを加えた混合液をパンに染み込ませて焼き直したものであり、パンをしっとりとした食感にしたものである。上記パンとしては一般に食パンが用いられている。
また、ベーカリー製品は冷凍品も販売されており、冷凍保存しても食感が低下しないものが望まれている。特許文献１には、電子レンジによる加熱解凍しても食感や外観が低下しない冷凍パンケーキや冷凍ホットケーキなどの冷凍小麦粉焼成品の製造法として、小麦粉焼成品の表面に、水、糖類または糖アルコールの水溶液を添加含浸せしめた後、冷凍することを特徴とする冷凍小麦粉焼成品の製造法が提案されている。
Bakery products, so-called baked flour products, are required to have various textures, tastes, shapes, colors, etc. in order to stimulate the willingness to purchase. Among them, French toast is a mixture of chicken eggs with milk and sugar soaked in bread and baked to make the bread a moist texture. In general, bread is used as the bread.
In addition, frozen products are also sold as bakery products, and it is desired that the bakery products do not deteriorate in texture even when stored frozen. In Patent Document 1, as a method for producing a frozen baked product such as a frozen pancake or a frozen hot cake that does not deteriorate in texture and appearance even when heated and thawed using a microwave oven, water, sugars or There has been proposed a method for producing a baked product of frozen wheat flour, which is obtained by adding and impregnating an aqueous solution of a sugar alcohol and then freezing.
本発明は、従来のフレンチトーストやホットケーキなどの小麦粉焼成品とは異なった新しい食感を呈し、かつ冷凍後、食する際に電子レンジなどで解凍、加熱調理しても、斯かる良好な食感を有する小麦粉焼成品を提供することをその課題とする。 The present invention presents a new texture different from that of a previously baked flour such as French toast or hot cake, and even after thawing and cooking in a microwave oven etc. It is an object of the present invention to provide a baked flour product having a feeling.
本発明は、上記課題を、糖類含有液を含浸させた小麦粉焼成品の表面を、該表面に液卵を含む卵含有液を付着させ焼成することにより形成された卵含有層で被覆してなり、上記小麦粉焼成品は、ホットケーキまたはパンケーキであり、上記小麦粉焼成品への上記糖類含有液の含浸量は、小麦粉焼成品の質量の５０〜２００％であり、上記小麦粉焼成品表面への上記卵含有液の付着量は、上記糖類含有液を含浸させた小麦粉焼成品の質量の１０〜２００％であることを特徴とする卵含有層を有する小麦粉焼成品を提供することにより、達成したものである。
また、本発明は、上記卵含有層を有する小麦粉焼成品を冷凍してなる卵含有層を有する冷凍小麦粉焼成品（以下、「冷凍小麦粉焼成品」という。）を提供するものである。
さらに、本発明は、上記の卵含有層を有する小麦粉焼成品および冷凍小麦粉焼成品の製造方法として、小麦粉焼成品としてのホットケーキまたはパンケーキに、該小麦粉焼成品の質量の５０〜２００％の糖類含有液を含浸させた後、該小麦粉焼成品の表面に、液卵を含む卵含有液を、上記糖類含有液を含浸させた小麦粉焼成品の質量の１０〜２００％付着させ、焼成することを特徴とする卵含有層を有する小麦粉焼成品の製造方法、および該製造方法により製造された卵含有層を有する小麦粉焼成品を冷凍することを特徴とする冷凍小麦粉焼成品の製造方法を提供するものである。
The present invention covers the above problems by coating the surface of a baked flour product impregnated with a saccharide-containing liquid with an egg-containing layer formed by attaching and baking an egg-containing liquid containing liquid eggs on the surface. The flour-baked product is a hot cake or pancake, and the amount of impregnation of the saccharide-containing liquid into the flour-baked product is 50 to 200% of the mass of the flour-baked product. the deposition amount of the egg-containing solution by providing a wheat flour baked products having an egg-containing layer, wherein 10 to 200% der Rukoto of the mass of the saccharide-containing solution flour baked products impregnated with, Achieved.
Moreover, this invention provides the frozen wheat flour baking product (henceforth "frozen wheat flour baking products") which has an egg containing layer formed by freezing the wheat baking products which have the said egg containing layer.
Furthermore, the present invention relates to a method for producing a flour-baked product and a frozen-baked flour product having an egg-containing layer as described above, in a hot cake or pancake as the flour-baked product, and 50 to 200% of the mass of the flour-baked product. After impregnating the saccharide-containing liquid, 10 to 200% of the mass of the flour-baked product impregnated with the saccharide-containing liquid is adhered to the surface of the baked flour-containing product and baked. A method for producing a baked flour product having an egg-containing layer, and a method for producing a baked frozen product product comprising freezing a wheat baked product having an egg-containing layer produced by the production method are provided. Is.
本発明によれば、外側の卵含有層がやや固い食感で、内側の小麦粉焼成品の食感と相俟って従来にない食感を呈し、しかも冷凍後、食する際に電子レンジなどで解凍、加熱調理しても、良好な食感を有する卵含有層を有する小麦粉焼成品、該卵含有層を有する小麦粉焼成品を冷凍した冷凍小麦粉焼成品、およびこれらの小麦粉焼成品の製造方法を提供することができる。 According to the present invention, the outer egg-containing layer has a slightly hard texture, presents an unprecedented texture in combination with the texture of the inner flour-baked product, and when frozen and eats, etc. Baked product having an egg-containing layer that has a good texture even after being thawed and cooked in the oven, a frozen baked product obtained by freezing the baked product having the egg-containing layer, and a method for producing these baked products Can be provided.
以下、本発明の卵含有層を有する小麦粉焼成品および冷凍小麦粉焼成品を、その好ましい製造方法に基づいて詳しく説明する。 Hereinafter, the baked wheat flour product and the baked frozen wheat flour product having the egg-containing layer of the present invention will be described in detail based on the preferred production method.
本発明において小麦粉焼成品に含浸させる糖類含有液に用いられる糖類としては、砂糖、果糖、ブドウ糖、オリゴ糖、マルチトール、トレハロース、ハチミツ、デキストリンなどが挙げられる。
上記糖類含有液は、通常、水溶液とすればよい。また、液状の糖類、水あめ、メープルシロップなどのシロップはそのまま用いることもできる。
Examples of the saccharide used in the saccharide-containing liquid impregnated into the baked flour product in the present invention include sugar, fructose, glucose, oligosaccharide, maltitol, trehalose, honey, and dextrin.
The saccharide-containing liquid is usually an aqueous solution. In addition, syrups such as liquid saccharides, starch syrup, and maple syrup can be used as they are.
上記糖類含有液には、必要に応じて、香料などを添加してもよい。
上記糖類含有液を含浸させる小麦粉焼成品としては、例えば、ホットケーキ、パンケーキ、ドーナツ、菓子パン、蒸しパン、蒸しケーキなどを挙げることができ、公知の方法により製造された従来のこれらの小麦粉焼成品を用いることができる。
この小麦粉焼成品への上記糖類含有液の含浸は、例えば、上記糖類含有液に小麦粉焼成品を浸漬すればよく、その浸漬方法および浸漬条件が特に制限されるものではない。また、ホットケーキへの上記糖類含有液の含浸は、塗布、スプレーなどの手段で行ってもよい。
A fragrance | flavor etc. may be added to the said saccharide containing liquid as needed.
Examples of the baked flour products impregnated with the saccharide-containing liquid include hot cakes, pancakes, donuts, confectionery breads, steamed breads, steamed cakes, etc., and these conventional flour baked products manufactured by known methods Product can be used.
The impregnation of the baked flour product with the saccharide-containing liquid may be performed, for example, by immersing the baked flour product in the saccharide-containing solution, and the dipping method and conditions are not particularly limited. The impregnation of the saccharide-containing liquid into the hot cake may be performed by means such as coating or spraying.
小麦粉焼成品への上記糖類含有液の含浸量は、特に制限されないが、小麦粉焼成品の質量の５０〜２００％が好ましく、７０〜１５０％がより好ましい。
上記糖類含有液の含浸量が多過ぎると、小麦粉焼成品本来の形状が保てない場合があり、また上記糖類含有液の含浸量が少な過ぎると、とろとろとした本発明品独特の食感にならない場合がある。
上記糖類含有液は、小麦粉焼成品の内部全体にまで均一に含浸させることが好ましい。
The amount of impregnation of the saccharide-containing liquid into the baked flour product is not particularly limited, but is preferably 50 to 200%, more preferably 70 to 150% of the mass of the baked flour product.
If the amount of impregnation of the saccharide-containing liquid is too large, the original shape of the baked flour product may not be maintained. If the amount of impregnation of the saccharide-containing liquid is too small, It may not be possible.
It is preferable that the saccharide-containing liquid is uniformly impregnated into the entire interior of the baked flour product.
上記糖類含有液を含浸させた小麦粉焼成品の表面を被覆する卵含有層は、好ましくは、例えば、液卵を含む卵含有液に、上記糖類含有液を含浸させた小麦粉焼成品を浸漬し、該小麦粉焼成品の表面に上記卵含有液を付着させた後、焼成することにより形成することができる。
上記卵含有液に用いる卵としては、生卵、冷蔵卵、冷凍卵、乾燥卵、酵素処理卵、加糖卵、加塩卵などのいずれでもよく、またその種類も、一般的には鶏卵であるが、うずら、あひるなどの鶏以外の家禽卵でもよい。上記液卵としては、乾燥卵を水に溶解させたものを用いてもよい。
上記卵含有液には、必要に応じて、砂糖、牛乳、シナモン、色素、でんぷん、油脂などを添加することができる。
The egg-containing layer that covers the surface of the baked flour product impregnated with the saccharide-containing liquid is preferably immersed in the baked flour product impregnated with the saccharide-containing liquid, for example, in an egg-containing solution containing liquid egg, After the egg-containing liquid is attached to the surface of the baked flour product, it can be formed by baking.
The egg used in the egg-containing liquid may be any of raw eggs, refrigerated eggs, frozen eggs, dried eggs, enzyme-treated eggs, sweetened eggs, salted eggs, etc., and the type is generally chicken eggs. Poultry eggs other than chickens such as quail and duck may be used. As the liquid egg, a dried egg dissolved in water may be used.
Sugar, milk, cinnamon, pigment, starch, fats and oils can be added to the egg-containing liquid as necessary.
上記卵含有液は、液卵の含有量が３０〜１００質量％であることが好ましい。液卵の含有量が少な過ぎると、卵本来の味がしない。 The egg-containing liquid preferably has a liquid egg content of 30 to 100% by mass. If the content of the liquid egg is too low, the egg will not taste.
小麦粉焼成品表面への上記卵含有液の付着量は、特に制限されないが、上記糖類含有液を含浸させた小麦粉焼成品の質量の１０〜２００％が好ましく、３０〜１００％がより好ましい。上記卵含有液の付着量が多過ぎると、卵含有層の食感だけが感じられてしまい、また上記卵含有液の付着量が少な過ぎると、卵含有層が均一に小麦粉焼成品に被覆されない場合がある。 The amount of the egg-containing liquid attached to the surface of the baked flour product is not particularly limited, but is preferably 10 to 200%, more preferably 30 to 100%, of the mass of the baked wheat flour impregnated with the saccharide-containing solution. If the attached amount of the egg-containing liquid is too large, only the texture of the egg-containing layer is felt, and if the attached amount of the egg-containing liquid is too small, the egg-containing layer is not uniformly coated on the baked flour product. There is a case.
上記卵含有液を付着させた小麦粉焼成品の焼成は、該卵含有液を加熱凝固させて小麦粉焼成品の表面に卵含有層を形成させるものであり、１２０〜２１０℃で、２〜７分間程度焼成すればよく、より好ましくは１６０〜２００℃で、３〜５分間程度焼成するとよい。焼成温度が高過ぎたり、焼成時間が長すぎたりすると、卵含有層が焦げ付き、また小麦粉焼成品中の糖分、水分が減るので、やわらかい食感が損なわれる場合があり、また焼成温度が低過ぎたり、焼成時間が短過ぎたりすると、卵含有層となる部分が生焼けの状態となり、卵液が小麦粉焼成品に移行するため、小麦粉焼成品の食感が固くなる場合がある。 The baking of the flour-baked product to which the egg-containing liquid is adhered is to heat and solidify the egg-containing liquid to form an egg-containing layer on the surface of the wheat flour-baked product, at 120 to 210 ° C. for 2 to 7 minutes. What is necessary is just to carry out baking to about extent, More preferably, it is good to bake at 160-200 degreeC for about 3-5 minutes. If the baking temperature is too high or the baking time is too long, the egg-containing layer will be burnt, and the sugar content and moisture in the flour-baked product will be reduced, so the soft texture may be impaired, and the baking temperature is too low. If the baking time is too short, the portion that becomes the egg-containing layer is in a state of raw baking, and the egg liquid is transferred to the flour-baked product, so that the texture of the flour-baked product may become hard.
上記卵含有層は、上記糖類含有液を含浸させた小麦粉焼成品の全表面に形成するのが好ましいが、例えば該小麦粉焼成品の上面のみなど、該小麦粉焼成品の一部に上記卵含有層を形成してもよい。また、小麦粉焼成品表面への上記卵含有液の付着は、塗布、スプレーなどの手段で行ってもよい。 The egg-containing layer is preferably formed on the entire surface of the baked flour product impregnated with the saccharide-containing liquid. For example, only the upper surface of the baked flour product, the egg-containing layer may be part of the baked flour product. May be formed. Moreover, you may perform adhesion of the said egg containing liquid to the surface of a wheat-baked product by application | coating, spraying, etc.
本発明の冷凍小麦粉焼成品は、上述の如くして製造した本発明の卵含有層を有する小麦粉焼成品を冷凍したものである。この冷凍は、常法により行うことができ、急速冷凍でも緩慢冷凍でもよいが、好ましくは急速冷凍である。
本発明の冷凍小麦粉焼成品は、解凍、調理の方法としては、特に制限されるものではなく、例えば、電子レンジ、オーブン、スチームを用いた方法などが挙げられ、何れの方法でもよい。
The frozen wheat flour baked product of the present invention is a frozen wheat flour product having the egg-containing layer of the present invention produced as described above. This freezing can be performed by a conventional method and may be quick freezing or slow freezing, but is preferably quick freezing.
The method for thawing and cooking the frozen wheat flour product of the present invention is not particularly limited, and examples thereof include a method using a microwave oven, an oven, and steam, and any method may be used.
以下、実施例および比較例を挙げて本発明をさらに具体的に説明するが、本発明は以下の実施例などによって何ら限定されるものではない。 EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated further more concretely, this invention is not limited at all by the following Examples.
実施例１
通常の方法に従って製造したホットケーキ（径１００ｍｍ、厚み２０ｍｍ、質量２５ｇ）を下記配合の糖類含有液に２０分間浸漬し、糖類含有液の含浸量がホットケーキの質量の１００％である糖類含有液含浸ホットケーキを得た。次に、この糖類含有液含浸ホットケーキ表面に下記配合の卵含有液を付着させ、卵含有液の付着量が糖類含有液含浸ホットケーキの質量の５５％である卵含有液付着ホットケーキを得た。次いで、この卵含有液付着ホットケーキを１７０℃で４分間焼成し、本発明の卵含有層を有するホットケーキを得た。
Example 1
A hot cake (diameter 100 mm, thickness 20 mm, mass 25 g) produced according to a normal method is immersed in a saccharide-containing liquid having the following composition for 20 minutes, and the saccharide-containing liquid impregnation amount is 100% of the mass of the hot cake. An impregnated hot cake was obtained. Next, an egg-containing liquid having the following composition is attached to the surface of the saccharide-containing liquid-impregnated hot cake to obtain an egg-containing liquid-attached hot cake in which the amount of the egg-containing liquid is 55% of the mass of the saccharide-containing liquid-impregnated hot cake. It was. Next, this egg-containing liquid-attached hot cake was baked at 170 ° C. for 4 minutes to obtain a hot cake having an egg-containing layer of the present invention.
〔糖類含有液の配合〕
砂糖 ３３質量部
水 ６４質量部
メープルシロップ １．２質量部
香料 １．８質量部
[Formulation of sugar-containing liquid]
Sugar 33 parts by weight Water 64 parts by weight Maple syrup 1.2 parts by weight Fragrance 1.8 parts by weight
〔卵含有液の配合〕
鶏卵 ５５質量部
水 ２８質量部
砂糖 ５質量部
でんぷん ５質量部
油脂 ７質量部
[Combination of egg-containing liquid]
Egg 55 parts by weight Water 28 parts by weight Sugar 5 parts by weight Starch 5 parts by weight Fats and oils 7 parts by weight
比較例１
ホットケーキに糖類含有液を含浸させない以外は、実施例１と同様にして卵含有層を有するホットケーキを得た。
Comparative Example 1
A hot cake having an egg-containing layer was obtained in the same manner as in Example 1 except that the saccharide-containing liquid was not impregnated into the hot cake.
評価試験例１
実施例１および比較例１で得た卵含有層を有するホットケーキについて、焼成直後の食感および冷凍状態で７日間保存後に電子レンジで解凍・加熱調理した直後の食感を、１０名のパネラーに下記評価基準により評価させた。その評価結果（１０名のパネラーの平均点）を表１に示す。
Evaluation test example 1
For the hot cake having the egg-containing layer obtained in Example 1 and Comparative Example 1, the texture immediately after baking and the texture immediately after thawing and cooking in a microwave oven after being stored in a frozen state for 10 days were 10 panelists. Were evaluated according to the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1.
（食感の評価基準）
５点：とろとろとした食感と、固い食感とが一体となった食感を非常に感じる。
４点：とろとろとした食感と、固い食感とが一体となった食感を感じる。
３点：とろとろとした食感と、固い食感とが一体となった食感を少し感じる。
２点：とろとろとした食感と、固い食感とが別々となった食感を少し感じる。
１点：とろとろとした食感と、固い食感とが別々となった食感を感じる。
(Evaluation criteria for texture)
5 points: I feel very much the texture that combines a thick texture and a solid texture.
4 points: A texture that is a combination of a thick texture and a hard texture.
3 points: I feel a bit of a texture that combines a thick texture and a hard texture.
2 points: I feel a bit of a texture that is a separate texture and a solid texture.
1 point: I feel a texture that is a separate texture and a solid texture.
Claims (4)
上記小麦粉焼成品は、ホットケーキまたはパンケーキであり、
上記小麦粉焼成品への上記糖類含有液の含浸量は、小麦粉焼成品の質量の５０〜２００％であり、
上記小麦粉焼成品表面への上記卵含有液の付着量は、上記糖類含有液を含浸させた小麦粉焼成品の質量の１０〜２００％であることを特徴とする卵含有層を有する小麦粉焼成品。 The surface of the saccharide-containing solution flour baked products impregnated with, Ri Na coated with egg-containing layer formed by baking is deposited eggs containing liquid containing liquid egg to the surface,
The flour-baked product is a hot cake or pancake,
The amount of impregnation of the saccharide-containing liquid into the flour-baked product is 50 to 200% of the mass of the flour-baked product,
Adhesion amount of the egg-containing liquid into the flour baked good surface flour baked product having an egg-containing layer, wherein 10 to 200% der Rukoto of the mass of the saccharide-containing solution flour baked products impregnated with .
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54160783A (en) * | 1978-06-07 | 1979-12-19 | Asahi Denka Kogyo Kk | Production of high water content cake |
| JPH03105846A (en) * | 1989-09-19 | 1991-05-02 | Copal Co Ltd | Discharge tube |
| JPH1099057A (en) * | 1996-10-01 | 1998-04-21 | Q P Corp | Frozen french toast |
| JPH11215947A (en) * | 1998-01-30 | 1999-08-10 | Q P Corp | Bread processed food and its production |
| JPH11215948A (en) * | 1998-01-30 | 1999-08-10 | Q P Corp | Processed egg solution for absorption of bread and production of bread processed food using the same |
| JP2003180245A (en) * | 2001-12-21 | 2003-07-02 | Q P Corp | Oil and fat food for french toast |
| JP2004081091A (en) * | 2002-08-27 | 2004-03-18 | Asahi Denka Kogyo Kk | Method for producing french toast-like food |
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2007
- 2007-07-11 JP JP2007182269A patent/JP4690365B2/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54160783A (en) * | 1978-06-07 | 1979-12-19 | Asahi Denka Kogyo Kk | Production of high water content cake |
| JPH03105846A (en) * | 1989-09-19 | 1991-05-02 | Copal Co Ltd | Discharge tube |
| JPH1099057A (en) * | 1996-10-01 | 1998-04-21 | Q P Corp | Frozen french toast |
| JPH11215947A (en) * | 1998-01-30 | 1999-08-10 | Q P Corp | Bread processed food and its production |
| JPH11215948A (en) * | 1998-01-30 | 1999-08-10 | Q P Corp | Processed egg solution for absorption of bread and production of bread processed food using the same |
| JP2003180245A (en) * | 2001-12-21 | 2003-07-02 | Q P Corp | Oil and fat food for french toast |
| JP2004081091A (en) * | 2002-08-27 | 2004-03-18 | Asahi Denka Kogyo Kk | Method for producing french toast-like food |
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| JP2009017816A (en) | 2009-01-29 |
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