JP7205468B2 - Hotcake-like foods, premixes for hotcake-like foods, cake donuts, and premixes for cake donuts - Google Patents

Description

The present invention relates to a pancake-like food, a premix for a pancake-like food, a cake donut, and a cake donut premix.

Add emulsifiers such as sucrose fatty acid esters to hotcake-like foods to improve the texture of hotcake-like foods, such as softness, and to improve the specific volume after baking hotcake-like foods. There are known techniques for

For example, a technique related to a method for producing a hot cake that obtains a soft texture and a preferable internal phase by using a polyglycerin fatty acid ester and a sucrose fatty acid ester in combination (see Patent Document 1, etc.), a total of 100 parts by weight of wheat flour and sugars By whipping the dough using 0.5 to 20 parts by weight of an emulsifier against the Such a technique (see Patent Document 2, etc.), etc. are known.

According to the technology related to the conventional method for producing hot cakes, it is possible to produce hot cakes with good softness and moistness, but there are the following problems.

In any of the previously known techniques, there is no description of a technique for improving the crispness, which is an important texture in hotcakes, and a good hotcake with a good balance between crispness and melting in the mouth. There is no technical disclosure of a method for producing the

In the formulation specifically implemented in Patent Document 1, a sucrose fatty acid ester having an HLB of 11 to 13 is used, but details of the fatty acid constituting the sucrose fatty acid ester are not disclosed. In addition, under the conditions specifically implemented in Patent Document 2, the amount of emulsifier added exceeds 3% of the total amount. It was not possible to provide a hot cake-like food that gives a good texture to In addition, Patent Document 2 has a problem that the amount of emulsifier added is large, and it is not suitable for consumer needs to reduce food additives such as emulsifiers as much as possible, and the cost is further increased.

Similar to pancake-like foods, cake donuts produced by heating dough produced without performing the whipping process are also foods that require a balance between crispiness and melting in the mouth, and are similar to hotcake foods. had the problem of

JP-A-62-158446 JP-A-5-15297

The present invention provides a pancake-like food that contains as little emulsifier as possible and has an excellent texture, especially crispness and melting in the mouth, which are important in pancake-like foods, due to the recent diversification of health consciousness and diet. The first object is to provide a premix for hot cake-like food that can be easily produced.

In addition, due to recent health consciousness and diversification of food, the present invention provides a cake donut with an emulsifier addition amount as small as possible and excellent in texture, especially crispness and melting in the mouth, which are important in cake donuts. A second object is to provide a premix for cake donuts that can be produced in a short period of time.

The present inventors have found that by selecting and adding the type of constituent fatty acid of the sucrose fatty acid ester suitable as an emulsifier, and even HLB, even with a smaller amount of emulsifier added, it is particularly excellent in crispness and melting in the mouth. We have developed a hot cake-like food with good texture.
In addition, the present inventors have found that by selecting and adding the type of constituent fatty acid of the sucrose fatty acid ester suitable as an emulsifier and further HLB, even with a smaller amount of emulsifier added, it is particularly excellent in crispness and melting in the mouth. In addition, we have developed a cake donut with a good texture.

The gist of the present invention is as follows.

[1] A pancake-like food containing wheat flour and sucrose fatty acid ester, containing 0.05 to 1.0% by weight of an emulsifier containing at least sucrose fatty acid ester with respect to wheat flour, and the sucrose fatty acid A pancake-like food in which the constituent fatty acid of the ester has 16 or less carbon atoms.

[2] The pancake-like food according to [1], which further contains a glycerin fatty acid ester.

[3] The hotcake-like food according to [1] or [2], wherein the sucrose fatty acid ester has an HLB of 11 to 20.

[4] A method for producing a pancake-like food according to any one of [1] to [3], which comprises adding a mixture of sucrose fatty acid ester and wheat flour.

[5] A pancake-like food premix containing wheat flour and sucrose fatty acid ester, containing 0.05 to 1.0% by weight of an emulsifier containing at least sucrose fatty acid ester with respect to wheat flour, A premix for a pancake-like food, wherein the constituent fatty acid of the sucrose fatty acid ester has 16 or less carbon atoms.

[6] The premix for pancake-like food according to [5], further containing a glycerin fatty acid ester.

[7] The premix for pancake-like food according to [5] or [6], wherein the sucrose fatty acid ester has an HLB of 11 to 20.

[8] The method for producing a premix for pancake-like food according to any one of [5] to [7], comprising adding a mixture of the sucrose fatty acid ester and wheat flour.

[9] A cake donut containing wheat flour and a sucrose fatty acid ester, containing 0.05 to 1.0% by weight of an emulsifier containing at least a sucrose fatty acid ester relative to the wheat flour, and the sucrose fatty acid ester A cake donut having a constituent fatty acid having 16 or less carbon atoms.

[10] The cake donut according to [9], further containing a glycerin fatty acid ester.

[11] The cake donut according to [9] or [10], wherein the sucrose fatty acid ester has an HLB of 11-20.

[12] The method for producing a cake donut according to any one of [9] to [11], which comprises adding a mixture of sucrose fatty acid ester and wheat flour.

[13] A cake donut premix containing wheat flour and sucrose fatty acid ester, containing 0.05 to 1.0% by weight of an emulsifier containing at least sucrose fatty acid ester with respect to wheat flour, the sucrose A premix for cake donuts, wherein the constituent fatty acid of the fatty acid ester has 16 or less carbon atoms.

[14] The premix for cake donuts according to [13], further containing a glycerin fatty acid ester.

[15] The premix for cake donuts according to [13] or [14], wherein the sucrose fatty acid ester has an HLB of 11 to 20.

[16] The method for producing a premix for cake donuts according to any one of [13] to [15], comprising adding a mixture of the sucrose fatty acid ester and wheat flour.

According to the present invention, a pancake-like food excellent in texture, particularly crispness and melting in the mouth, which are important in pancake-like foods, and a hotcake that can be easily produced by suppressing the amount of emulsifier added. A premix for food is provided.
In addition, according to the present invention, after suppressing the amount of emulsifier added, a cake donut excellent in texture, especially crispness and melting in the mouth, which is important for cake donuts, and a cake donut plate that can be easily manufactured. A mix is provided.

It is a figure which shows the scale bar used for sensory evaluation.

Embodiments of the present invention will be described in detail below.
The description of the constituent elements described below is an example (representative example) of embodiments of the present invention, and the present invention is not specified by these contents unless it exceeds the gist thereof.

The pancake-like food and the premix for the pancake-like food of the first invention and the cake donut and the premix for the cake donut of the second invention contain a sucrose fatty acid ester having 16 or less carbon atoms in the constituent fatty acid. It contains 0.05 to 1.0% by weight of emulsifier based on wheat flour.

Hot cake-like food is a batter obtained by kneading wheat flour and, if necessary, eggs, sugars, swelling agents, etc. with water or milk, etc. It is cooked in a cooking utensil. Specific examples include pancakes, which are relatively thin and moderately sweet and are eaten as a staple food, and pancakes, which are relatively thick and are eaten as snacks and desserts.

The hot cake-like food of the present invention is common in that the name includes the word cake, but the hot cake-like food of the present invention and a foaming cake that requires a whipping process such as sponge cake and pound cake The texture and texture are completely different due to the difference in the manufacturing process and the combination of ingredients.
Foamed cakes require a whipping process to entrain air bubbles. On the other hand, the pancake-like food is different from the foam cake in that the batter is expanded with a swelling agent such as baking powder in the step of baking the batter. Hotcake-like foods do not require a whipping process, so the amount of egg required is different from that of foamed cakes.
Furthermore, many of the foamed cakes are baked entirely in an oven or the like, such as by placing them in a mold. On the other hand, pancake-like foods are baked one side at a time on a frying pan, a hot plate, or the like. Therefore, due to the difference in heat transfer during baking, both the surface and the inner phase of the dough are completely different from the foamed cake.
A pancake-like food is required to be simple in that the powder is lightly mixed with water or milk and immediately baked in a frying pan or the like.

A cake donut is made mainly of wheat flour, and if necessary, a leavening agent, oil, salt, monosaccharide and / or disaccharide, etc. are added, water and eggs are added and mixed, and the resulting dough is molded. It is a deep-fried donut and is distinguished from yeast donuts, which are manufactured by adding yeast to the dough and allowing it to ferment.

[Sucrose fatty acid ester]
First, sucrose fatty acid esters that are selectively used as emulsifiers in the present invention will be described.

In the present invention, a sucrose fatty acid ester having a constituent fatty acid of 16 or less carbon atoms (hereinafter sometimes referred to as a "specific sucrose fatty acid ester") is used as the sucrose fatty acid ester. If the constituent fatty acid is a sucrose fatty acid ester having 17 or more carbon atoms, it is not possible to obtain a pancake-like food or cake donut that is excellent in both crispness and meltability in the mouth.

The specific sucrose fatty acid ester used in the present invention may have a constituent fatty acid of 16 or less carbon atoms, but the carbon number of the constituent fatty acid of the specific sucrose fatty acid ester is preferably 12 or more, more preferably 14 or more. 16 is most preferred. The constituent fatty acid may be a straight-chain saturated fatty acid such as palmitic acid, a straight-chain unsaturated fatty acid such as palmitoleic acid, or a branched fatty acid. Saturated fatty acids are preferred.

The specific sucrose fatty acid ester may contain a constituent fatty acid having 16 or less carbon atoms, and may contain a fatty acid having more than 16 carbon atoms in the constituent fatty acids. In that case, 60% by weight or more of the constituent fatty acids are preferably fatty acids with 16 or less carbon atoms, and the ratio of fatty acids with 16 or less carbon atoms in the constituent fatty acids is more preferably 70% by weight or more, and 80% by weight or more. More preferably, 90% by weight or more is most preferable.

The HLB of the specific sucrose fatty acid ester is not particularly limited, but from the viewpoint of dispersibility in the batter, the HLB is preferably 11 to 20, more preferably 14 to 20, and even more preferably 15 to 20. In particular, those having an HLB of 16 to 20 are preferred. If the HLB is lower than the above lower limit, the water dispersibility in the batter is poor, making it difficult to use.

Sucrose fatty acid ester is a food emulsifier known per se, and commercially available products can be used. Examples of commercial products of specific sucrose fatty acid esters having 16 or less carbon atoms in the constituent fatty acids include, for example, "Ryoto Sugar Ester P-1670", "Ryoto Sugar Ester P-1570", and "Ryoto Sugar Ester P-1195. ”, “Ryoto Sugar Ester Monoester-P”, “Ryoto Sugar Ester M-1695” and “Ryoto Sugar Ester L-1695” (manufactured by Mitsubishi Chemical Foods, trade names).
As the specific sucrose fatty acid ester, one produced by irradiating microwaves as described in Japanese Patent No. 5945756 may be used.

[Other emulsifiers]
In the present invention, only the specific sucrose fatty acid ester may be used as an emulsifier, or an emulsifier other than the specific sucrose fatty acid ester (hereinafter referred to as "another emulsifier") may be used in combination.

Other emulsifiers include, but are not limited to, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyltartaric acid ester, sorbitan fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin. Fatty acid esters such as fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan fatty acid esters, lecithin, enzyme-treated lecithin and the like. Natural emulsifiers such as saponins and plant sterols can also be used. These may be used alone or in combination of two or more.
As an emulsifier, a fat composition in which one or more of the above emulsifiers are mixed with a fat can also be used.

Among these, it is preferable to use inexpensive glycerin fatty acid esters from the viewpoint of economy. Among them, it is particularly preferable to use monoglycerin fatty acid ester from the viewpoint of good crispness when combined with specific sucrose fatty acid ester.

As the glycerin fatty acid ester, a monoglycerin fatty acid ester having an average degree of polymerization of glycerin of usually 10 or less, preferably 6 or less, more preferably 3 or less, and most preferably 1 is used. The monoglycerin fatty acid ester content in the glycerin fatty acid ester is preferably 50% by weight or more, more preferably 70% by weight or more, still more preferably 80% by weight or more, and most preferably 90% by weight or more.

The number of carbon atoms of the fatty acid constituting the glycerin fatty acid ester is not particularly limited, and is usually 10 or more, preferably 12 or more, more preferably 14 or more, most preferably 16 or more, and usually 22 or less, preferably 18 or less. .

In the composition ratio of fatty acids constituting the glycerin fatty acid ester, the composition ratio of fatty acids having 16 carbon atoms is preferably 50 mol % or more, particularly preferably 55 mol % or more.

The HLB of the glycerin fatty acid ester is preferably 1 or more, more preferably 3 or more, preferably 9 or less, further preferably 6 or less.

Specifically, as the glycerin fatty acid ester, "Ryoto polyglyester B-70D", "Ryoto polyglyester SWA-10D", "Ryoto polyglyester SWA-15D", "Ryoto polyglyester SWA-20D", " Ryoto Polyglyester B-100D", "Ryoto Polyglyester ER-60D", "Ryoto Polyglyester LOP-120PP", "Ryoto Polyglyester HS9", "Ryoto Polyglyester TS4", "Ryoto Polyglyester" TS2", "Ryoto Polyglyester L-10D", "Ryoto Polyglyester S-28D", "Ryoto Polyglyester O-50D" (manufactured by Mitsubishi Chemical Foods, trade names); "Myberol 18-04K ” (manufactured by Koyosho Co., Ltd., product names); “SY Glister DAS-7S”, “SY Glister TS-5S”, “SY Glister PS-5S”, “SY Glister MS-3S”, “SY Glister TS- 3S”, “SY Glister PS-3S”, “SY Glister DAO-7S”, “SY Glister PO-5S”, “SY Glister MO-3S”, “SY Glister PO-3S”, “SY Glister MB-750” , "SY Glister DDB-750", "SY Glister NE-750" (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade names); "Sunsoft Q-185S", "Sunsoft Q-1810S", "Sunsoft Q- 175S", "Sunsoft Q-1710S", "Sunsoft A-186E", "Sanfat PS-8B", "Sanfat PS-6B", "Sunsoft Q-14S", "Sunsoft Q-12S" , "Sunsoft A-121C", "Sunsoft A-141C", "Sunsoft A-171C", "Sunsoft A-181C", "Sunsoft A-121E", "Sunsoft A-141E", " SUNSOFT A-171E, SUNSOFT A-181E, SUNSOFT Q-18B, SUNSOFT Q-18D, SUNSOFT Q-17B, SUNSOFT A-143E, SUNSOFT A-173E”, “Sunsoft A-183E” (manufactured by Taiyo Kagaku Co., Ltd., trade names); “EMULGY MS”, “EMULGY MH”, “EMULGY P-100”, “EMULGY ML”, “EMULGY OL- 100H”, “EMULGY HRO”, “EMULGY MO”, “EMULGY MV”, “POEM M-100 ”, “Poem M-200”, “Poem M-300”, “Poem V-200”, “Poem B-200”, “Poem P-200”, “Poem L-200”, “Poem DL-200V”, "Poem CS-200", "Poem K-30", "Poem K-37V", "Poem B-10", "Poem DS-100A", "Poem DO-100V", "Poem DP-95RF", " Poem J-2081V", "Poem PR-300", "Poem S-60V", "Poem 0-80V", "Poem S-65V", "Poem B-150", "Poem SMV-302", "Solman S-300", "L-300" (manufactured by Riken Vitamin Co., Ltd., trade names); "NIKKOL Hexaglyn 1-M", "NIKKOL Hexaglyn 1-L", "NIKKOL Decaglyn 1-SV", "NIKKOL Decaglyn 1 -OV", "NIKKOL Decaglyn 1-M", "NIKKOL Decaglyn 1-L", "NIKKOL Hexaglyn DGMS", "NIKKOL Tetraglyn 1-SV", "NIKKOL Tetraglyn 1-OV", "VNIKKOLy Dec3" "NIKKOL Decaglyn 3-SV", "NIKKOL Hexaglyn 1-SV", "NIKKOL Hexaglyn 1-OV", "NIKKOL Decaglyn 2-SV" (manufactured by Nikko Chemicals Co., Ltd., trade names) and the like.

The use of sucrose fatty acid esters other than the specific sucrose fatty acid esters as other emulsifiers may impair the meltability in the mouth, which is not preferable.

[Content of emulsifier]
In the pancake-like food and the premix for pancake-like food of the first invention and the cake donut and the premix for cake donut of the second invention, the content of the emulsifier containing the specific sucrose fatty acid ester is It is 0.05 to 1.0% by weight, preferably 0.05 to 0.5% by weight, more preferably 0.05 to 0.2% by weight. If the content of the emulsifier is less than 0.05% by weight, the emulsifier's function of improving texture cannot be sufficiently obtained, and if it exceeds 1.0% by weight, the excess emulsifier tends to make the meltability in the mouth worse. Moreover, the object of the present invention, which is to reduce the amount of emulsifier used, cannot be achieved.

When using a specific sucrose fatty acid ester as an emulsifier together with another emulsifier such as the above-mentioned glycerin fatty acid ester, the proportion of the specific sucrose fatty acid ester in the total emulsifier is preferably 5% by weight or more, and more preferably 10% by weight or more. It is preferably 15% by weight or more, more preferably 20% by weight or more. The ratio of the specific sucrose fatty acid ester in the total emulsifier is preferably 90% by weight or less, more preferably 80% by weight or less, even more preferably 70% by weight or less, and particularly preferably 60% by weight or less. If the proportion of the specific sucrose fatty acid ester in the emulsifier is too low, the effect of improving the crispness and melt-in-the-mouth feeling due to the use of the specific sucrose fatty acid ester cannot be sufficiently obtained. If the ratio of the specific sucrose fatty acid ester in the emulsifier is too high, the cost will increase and the economy will be impaired.

In particular, in the present invention, it is preferable to blend the specific sucrose fatty acid ester so that the ratio of the specific sucrose fatty acid ester to wheat flour is 0.05 to 0.5% by weight, particularly 0.05 to 0.2% by weight. .

[flour]
Any wheat flour can be used as long as it does not interfere with the solution of the problems of the present invention. Among them, it is preferable to mainly use weak flour, and to mix it with strong flour, semi-strong flour, medium-strength flour, cereals, etc. as appropriate.

As the soft flour to be used, those used in confectionery production such as 1st, 2nd, and 3rd grade flours can be mentioned, and the variety of origin wheat flour does not matter. A plurality of these wheat flours can be mixed and used as long as they are mainly soft flours.

The content of wheat flour in the pancake-like food of the first invention and the cake donut of the second invention is usually 1 to 90% by weight, preferably 10 to 80% by weight, more preferably 20 to 70% by weight, most preferably is 30 to 60% by weight.

The content of wheat flour in the premix for hot cake-like food of the first invention and the premix for cake donuts of the second invention is not particularly limited, but usually 1 to 99% by weight, preferably 10 to 90% by weight. , more preferably 20 to 85% by weight, most preferably 40 to 80% by weight.

In either case, if the content of wheat flour is too low, it tends to be difficult to form the dough, and if it is too high, the dough tends to be hard and have poor mechanical resistance.

[Other additives and raw materials]
The hot cake-like food and the premix for the hot cake-like food of the first invention, and the cake donut and the cake donut premix of the second invention usually contain an emulsifier containing wheat flour and a specific sucrose fatty acid ester, sugars, It is manufactured by mixing oils and fats, swelling agents, other additives and raw materials used as necessary.

(sugars)
Examples of sugars include, but are not limited to, monosaccharides, oligosaccharides, polysaccharides, sugar alcohols, mixtures thereof, and natural sugars. Only one of these may be used, or two or more may be mixed and used.

Specific examples of monosaccharides include glucose (glucose), galactose, fructose (fructose), arabinose, and xylose.

Oligosaccharides include disaccharides such as sugar, maltose, cellobiose, lactose, trehalose, and palatinose, malto-oligosaccharides, iso-malto-oligosaccharides, fructo-oligosaccharides, galacto-oligosaccharides, milk oligosaccharides, xylooligosaccharides, dextrin, cyclodextrin, and coupling sugar. Trisaccharides or higher sugars such as

Sugar alcohols include sorbitol, xylitol, mannitol, maltitol, palatinit, erythritol, hydrogenated starch saccharification products and the like.

Polysaccharides include carrageenan, agar, alginic acid, guar gum, tara gum, locust bean gum, tamarind gum, psyllium seed gum, mannan, gum arabic, tragacanth gum, karaya gum, pectin, xanthan gum, gellan gum, curdlan, pullulan, cellulose, cellulose derivatives. , starch, processed starch, and the like.

Mixtures of these and natural sugars include isomerized sugar, starch syrup, honey and maple syrup.

Among these, from the viewpoint of sweetness and browning color, sugar or glucose is preferable as sugar, and it is particularly preferable to use both sugar and glucose.

Sugars are usually used in an amount of 1 to 100% by weight based on wheat flour, depending on whether the hotcake-like food is a hotcake, a pancake, or a cake donut.

(fat)
Oils and fats include milk fats such as butter and butterfat, lard, animal fats such as fish whale oil, coconut oil, palm kernel oil, palm oil, cocoa butter, sesame oil, safflower oil, soybean oil, corn oil, rapeseed oil, sunflower oil. Vegetable oils such as oil, cottonseed oil, peanut oil, and olive oil, oils and fats containing these animal oils and/or vegetable oils, and processed oils and fats obtained by hardening, fractionating, and transesterifying these oils and the like. These fats and oils may be used alone or in combination of two or more. Shortening prepared by mixing a plurality of oils and fats in advance may also be used.

Fats and oils are usually used in an amount of 0.1 to 50% by weight based on wheat flour.

(swelling agent)
The swelling agent is not particularly limited, and any swelling agent that is known to be commonly used in foods can be appropriately used as necessary. Among them, baking powder can be preferably used. As baking powder, for example, there is a composition consisting of an alkaline component such as sodium hydrogen carbonate and ammonium chloride, which exhibits alkalinity and serves as a source of gas generation, and an acid component, which is an acid or a salt that exhibits an acid reaction and plays a role in promoting gas generation. mentioned.

Examples of the acidic component include potassium hydrogen tartrate, calcium dihydrogen phosphate (also known as primary calcium phosphate), tartaric acid, baked alum, fumaric acid, sodium phosphate, glucono delta lactone, and the like.

A dispersing agent such as cornstarch or starch may be added to the swelling agent so that the components of the swelling agent do not react with each other during storage or to capture moisture when the swelling agent absorbs moisture. good.

The leavening agent is usually used in an amount of 0.1-50% by weight based on wheat flour.

(other ingredients)
The pancake-like food and the premix for the pancake-like food of the first invention and the cake donut and the premix for the cake donut of the second invention further contain milk components, salt, cereals, dried fruits such as raisins, and eggs. , erythritol, artificial sweeteners such as aspartame, seasonings, preservatives, vitamins, fortifying agents such as calcium, flavors, coloring agents, and the like.

Millets include millet, foxtail millet, millet, sorghum, pearl barley, barley, rye, oats and other gramineous crops; soybeans, adzuki beans and other beans; cashew nuts and other nuts; buckwheat and sesame; It can be adjusted appropriately according to the application. Millet may be used alone or in combination of two or more.

Examples of milk components include raw milk, condensed milk such as full-fat powdered milk, skimmed milk powder, and whole-fat condensed milk, butter, fresh cream, concentrated cream, cheese, yogurt, and the like. Only one type of milk component may be used, or two or more types may be mixed and used.

Eggs can be whole eggs, egg yolks only, egg whites, dried whole eggs, dried egg whites, dried egg yolks, and the like.

[Preparation of premix for pancake-like food]
The premix for pancake-like food of the first invention is prepared by uniformly mixing wheat flour, an emulsifier containing a specific sucrose fatty acid ester, saccharides, oils and fats, a swelling agent, other additives and raw materials.

In preparing the premix for pancake-like food, all of the above components may be added and mixed at once, or only a portion of them may be mixed in advance and the remainder may be mixed.

The premix for hotcake-like food of the first invention may be provided as a mixture of all the ingredients contained in the premix for hotcake-like food, and some ingredients are Although it may be provided, it is preferable that at least the specific sucrose fatty acid ester and wheat flour be used as a mixture for producing a premix for hot cake-like food. This is because the effect is maximized by efficient contact between the specific sucrose fatty acid ester and wheat flour.

[Production of pancake-like food]
The hotcake-like food of the first invention is preferably the premix for the hotcake-like food of the first invention, a predetermined amount of water, and if necessary, a milk component such as eggs or raw milk at a predetermined ratio. It is produced by kneading to prepare a batter and baking it. The batter to be baked uses the premix for hot cake-like food of the first invention, as well as the above-mentioned wheat flour, emulsifiers containing specific sucrose fatty acid esters, sugars, fats and oils, swelling agents, other ingredients used as necessary , by adding a predetermined amount of water and, if necessary, milk components such as eggs and raw milk in a predetermined ratio and kneading, directly preparing without going through the premix for hot cake-like food of the first invention can also

For the same reason as in the production of the pancake-like food premix, it is preferable to use the wheat flour and the specific sucrose fatty acid ester as a mixture in the production of the hotcake-like food.

[Preparation of premix for cake donut]
The premix for cake donuts of the second invention is prepared by uniformly mixing wheat flour, an emulsifier containing a specific sucrose fatty acid ester, sugars, fats and oils, swelling agents, other additives and raw materials.

In preparing the cake donut premix, all of the above components may be added and mixed at once, or only a portion of them may be premixed and the remainder may be mixed.

Further, the cake donut premix of the second invention may be provided as a mixture of all ingredients contained in the cake donut premix, and some ingredients are provided separately from other ingredients. However, at least the specific sucrose fatty acid ester and wheat flour are preferably used as a mixture for producing a cake donut premix. This is because the effect is maximized by efficient contact between the specific sucrose fatty acid ester and wheat flour.

[Production of cake donuts]
The cake donut of the second invention is preferably obtained by adding a predetermined amount of water and, if necessary, milk components such as eggs and raw milk in a predetermined ratio to the cake donut premix of the second invention, kneading and kneading to make a batter. It is manufactured by preparing and frying this. In addition to using the cake donut premix of the second invention for the batter to be fried, the above-mentioned wheat flour, emulsifiers containing specific sucrose fatty acid esters, sugars, fats and oils, swelling agents, and other ingredients used as necessary , A predetermined amount of water, and if necessary, milk components such as eggs and raw milk are added in a predetermined ratio and kneaded, so that it can be directly prepared without going through the cake donut premix of the second invention. .

For the same reason as in the production of the cake donut premix, it is preferable to use the wheat flour and the specific sucrose fatty acid ester as a mixture also in the production of the cake donut.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to the description of the Examples below as long as the gist thereof is not exceeded.

[Pancake]
(Production example 1)
440 g of soft flour, 80 g of sugar, 40 g of glucose, 20 g of shortening, and 20 g of baking powder were weighed, put into a food processor, and stirred and mixed for 3 minutes to prepare a premix A.

(Production example 2)
Furthermore, 0.44 g of sucrose fatty acid ester ("Ryoto Sugar Ester P-1670" manufactured by Mitsubishi Chemical Foods, HLB: 16, number of carbon atoms of constituent fatty acid (palmitic acid): 16) (0.1% by weight of wheat flour) ) Premix B was prepared in the same manner as in Production Example 1, except that

(Production example 3)
Furthermore, 0.44 g of sucrose fatty acid ester ("Ryoto Sugar Ester P-1670" manufactured by Mitsubishi Chemical Foods, HLB: 16, number of carbon atoms of constituent fatty acid (palmitic acid): 16) (0.1% by weight of wheat flour) ), monoglycerin fatty acid ester ("Myverol 18-04K" manufactured by Koyosho Co., Ltd., HLB: 4, content of monoglycerin fatty acid ester: 93% by weight, number of carbon atoms in constituent fatty acids: 16 and 18, number of carbon atoms in constituent fatty acids: 16 A premix C was prepared in the same manner as in Production Example 1, except that 1.76 g (0.4% by weight of wheat flour) was added.

(Production example 4)
Furthermore, 0.44 g of sucrose fatty acid ester ("Ryoto Sugar Ester S-1170" manufactured by Mitsubishi Chemical Foods, HLB: 11, carbon number of constituent fatty acid (stearic acid): 18) (0.1% by weight of wheat flour ) Premix D was prepared in the same manner as in Production Example 1, except that

(Production example 5)
Furthermore, 1.76 g of sucrose fatty acid ester ("Ryoto Sugar Ester P-1670" manufactured by Mitsubishi Chemical Foods, HLB: 16, carbon number of constituent fatty acid (palmitic acid): 16) (vs. wheat flour 0.4% by weight ), and 7.04 g of monoglycerin fatty acid ester (“Myvelol 18-04K” manufactured by Koyosho Co., Ltd.) (1.6% by weight of wheat flour) were added in the same manner as in Production Example 1. Premix E was prepared. .

(Production example 6)
Furthermore, 0.44 g of sucrose fatty acid ester ("Ryoto Sugar Ester M-1695" manufactured by Mitsubishi Chemical Foods, HLB: 16, number of carbon atoms of constituent fatty acid (myristic acid): 14) (0.1% by weight of wheat flour) ) Premix F was prepared in the same manner as in Production Example 1, except that

(Reference example 1)
156 g of water was added to 180 g of premix A obtained in Production Example 1, and the mixture was stirred about 100 times until lumps disappeared to prepare a batter. 100 g of this batter was placed on a hot plate at 180° C., baked for 4 minutes on one side and baked for 3 minutes on the other side to obtain a hot cake A.

(Example 1)
A hot cake B was obtained in the same manner as in Reference Example 1, except that premix B was used instead of premix A.

(Example 2)
A hot cake C was obtained in the same manner as in Reference Example 1, except that premix C was used instead of premix A.

(Comparative example 1)
A hot cake D was obtained in the same manner as in Reference Example 1 except that premix D was used instead of premix A.

(Comparative example 2)
A hot cake E was obtained in the same manner as in Reference Example 1, except that premix E was used instead of premix A.

(Example 3)
A hot cake F was obtained in the same manner as in Reference Example 1, except that premix F was used instead of premix A.

(Evaluation of crispness (compression fracture test by rheometer))
The crispness of hotcakes A to F was evaluated by the presence or absence of breakage in a compression breakage test using a compression rheometer CR-500DX manufactured by Sun Science Co., Ltd. About 6 pancakes, the center part is hollowed out with a die cut of 5 cm in diameter, and each is compressed with a toothed plunger (Sun Science Adapter No. 34) with a width of 20 mm at a speed of 30 mm / min and a strain rate of 90%. The number of broken hot cakes was counted. The presence or absence of rupture was determined by whether or not a reduction in compressive stress of 0.1 N or more was observed due to rupture during the compression process. Each evaluation result is shown in Table 1.

(Evaluation of goodness of melting in the mouth (sensory evaluation))
Regarding the feeling of melting in the mouth of hot cakes A to F, using hot cakes the day after baking, at room temperature, 8 evaluators (panelists) engaged in food research and development (1 male, 7 females) chewed. Reference Example 1: Hotcake A (similarly, the hotcake the day after baking) was evaluated as a comparative object (control) with respect to the goodness of melting in the mouth during the process of swallowing. The evaluation is performed by a scoring method, and the zero point (control) in the scale bar as shown in FIG. 1 is referred to as Reference Example 1: Hotcake A. The panelists were allowed to mark freely on the scale bar based on their subjectivity and answer. Based on the obtained results, the distance from the zero point to the mark was measured. In other words, the results among panelists were standardized by setting the maximum value to 100 for that panelist and converting the values of other pancakes as relative values. Finally, the scores of the 8 panelists were totaled and compared.
Each evaluation result is shown in Table 2.

From Tables 1 and 2, according to the present invention, by using a sucrose fatty acid ester having 16 or less carbon atoms in the constituent fatty acid, the amount of the emulsifier added is reduced, and the crispness and meltability in the mouth are excellent. It can be seen that a cake-like food can be produced.

[cake donut]
(Production Example 7)
Weigh 80 g of strong flour, 320 g of soft flour, 60 g of sugar, 60 g of glucose, 12 g of skimmed milk powder, 1 g of salt, 32 g of shortening, and 16 g of baking powder, put them into a food processor, stir and mix for 3 minutes to prepare premix G. bottom.

(Production Example 8)
Furthermore, 0.44 g of sucrose fatty acid ester ("Ryoto Sugar Ester P-1670" manufactured by Mitsubishi Chemical Foods, HLB: 16, number of carbon atoms of constituent fatty acid (palmitic acid): 16) (0.1% by weight of wheat flour) ) Premix H was prepared in the same manner as in Production Example 7, except that

(Production Example 9)
Furthermore, 0.44 g of sucrose fatty acid ester ("Ryoto Sugar Ester S-1170" manufactured by Mitsubishi Chemical Foods, HLB: 11, carbon number of constituent fatty acid (stearic acid): 18) (0.1% by weight of wheat flour ) Premix I was prepared in the same manner as in Production Example 7, except that

(Production Example 10)
Furthermore, 0.44 g of sucrose fatty acid ester ("Ryoto Sugar Ester S-570" manufactured by Mitsubishi Chemical Foods, HLB: 5, carbon number of constituent fatty acid (stearic acid): 18) (0.1% by weight of wheat flour) ) Premix J was prepared in the same manner as in Production Example 7, except that

(Reference example 2)
70 g of eggs and 110 g of water were added to 500 g of the premix G obtained in Production Example 7, and the mixture was stirred with a cake mixer at low speed for 1.5 minutes to prepare a dough. After resting this dough at room temperature for 10 minutes, it was rolled to a thickness of 1 cm, cut into a donut shape with an outer diameter of 6.6 cm and an inner diameter of 3.2 cm, heated with frying oil at 180°C for 1 minute on one side, and turned over. A cake donut G was obtained by frying with oil for 1 minute.

(Example 4)
Cake donut H was obtained in the same manner as in Reference Example 2 except that premix H was used instead of premix G.

(Comparative Example 3)
Cake donut I was obtained in the same manner as in Reference Example 2 except that premix I was used instead of premix G.

(Comparative Example 4)
Cake donut J was obtained in the same manner as in Reference Example 2 except that premix J was used instead of premix G.

(Evaluation of crispness (compression fracture test by rheometer))
The crispness of cake donuts G to J was evaluated by the integrated value of the stress required for breakage in a compression breakage test using a compression rheometer CR-500DX manufactured by Sun Science Co., Ltd. Using a toothed plunger (Sun Scientific Adapter No. 34) with a width of 20 mm, set 10 donuts divided into 4 equal parts in a direction in which the plunger does not protrude from the donut, and set the donut from above at a speed of 60 mm / min and a strain rate Compressed to 80% and fractured. The stress was measured every 0.025 seconds, and the crispness was evaluated by calculating the average value of the integrated stress obtained until breakage. Table 3 shows the results.

From Table 3, according to the present invention, by using a sucrose fatty acid ester having 16 or less carbon atoms in the constituent fatty acid, the amount of emulsifier added is reduced, and a cake donut with excellent crispness can be produced. I know you can.

Moreover, as a result of tasting the cake donuts G to J, it was found that the cake donut H of the present invention had a good melt-in-the-mouth feeling. Since the cake donut has the same puffing principle as that of the hot cake, it is considered that the cake donut having excellent crispness and meltability in the mouth like the hot cake was obtained.

Although the present invention has been described in detail using specific embodiments, it will be apparent to those skilled in the art that various modifications can be made without departing from the spirit and scope of the invention.
This application is based on Japanese Patent Application No. 2017-108183 filed on May 31, 2017, which is incorporated by reference in its entirety.

Claims (20)

A pancake-like food containing wheat flour and sucrose fatty acid ester , containing 0.05 to 1.0% by weight of an emulsifier containing at least sucrose fatty acid ester with respect to wheat flour, and the sucrose fatty acid ester A pancake-like food containing 0.05 to 0.5% by weight based on wheat flour and having 14 or more and 16 or less carbon atoms in the constituent fatty acid of the sucrose fatty acid ester. 2. The pancake-like food according to claim 1, wherein the constituent fatty acid of said sucrose fatty acid ester has 16 carbon atoms. 3. The pancake-like food according to claim 1, further comprising a glycerin fatty acid ester. The hot cake-like food according to any one of claims 1 to 3, wherein the sucrose fatty acid ester has an HLB of 11 to 20. A method for producing a pancake-like food according to any one of claims 1 to 4, comprising the step of adding a mixture of sucrose fatty acid ester and wheat flour. A premix for hotcake-like food containing wheat flour and sucrose fatty acid ester , containing 0.05 to 1.0% by weight of an emulsifier containing at least sucrose fatty acid ester with respect to wheat flour, and the sucrose fatty acid A premix for pancake-like food, containing 0.05 to 0.5% by weight of the ester relative to the wheat flour, wherein the constituent fatty acid of the sucrose fatty acid ester has 14 or more and 16 or less carbon atoms. 7. The premix for pancake-like food according to claim 6, wherein the constituent fatty acid of said sucrose fatty acid ester has 16 carbon atoms. The premix for pancake-like food according to claim 6 or 7, further comprising a glycerin fatty acid ester. The premix for pancake-like food according to any one of claims 6 to 8, wherein the sucrose fatty acid ester has an HLB of 11 to 20. The method for producing a premix for pancake-like food according to any one of claims 6 to 9, comprising the step of adding a mixture of the sucrose fatty acid ester and wheat flour. A cake donut containing wheat flour and sucrose fatty acid ester , containing 0.05 to 1.0% by weight of an emulsifier containing at least sucrose fatty acid ester with respect to wheat flour, and adding the sucrose fatty acid ester to the wheat flour A cake donut containing 0.05 to 1.0% by weight of the sucrose fatty acid ester, wherein the constituent fatty acid of the sucrose fatty acid ester has 16 or less carbon atoms, and the HLB of the sucrose fatty acid ester is 11 to 20 (however, excluding those containing hyaluronic acid and/or its salts). The cake donut according to claim 11, further comprising glycerin fatty acid ester. The cake donut according to claim 11 or 12, containing 0.05 to 0.2% by weight of the sucrose fatty acid ester relative to wheat flour. The cake donut according to any one of claims 11 to 13, wherein the sucrose fatty acid ester has an HLB of 15 and 16. The method for producing a cake donut according to any one of claims 11 to 14, comprising the step of adding a mixture of sucrose fatty acid ester and wheat flour. A cake donut premix containing wheat flour and sucrose fatty acid ester , containing 0.05 to 1.0% by weight of an emulsifier containing at least sucrose fatty acid ester with respect to wheat flour, and the sucrose fatty acid ester A cake donut containing 0.05 to 1.0% by weight based on the wheat flour, wherein the constituent fatty acid of the sucrose fatty acid ester has 16 or less carbon atoms, and the HLB of the sucrose fatty acid ester is 11 to 20. Premixes for use (excluding those containing hyaluronic acid and/or its salts). The cake donut premix according to claim 16, further comprising a glycerin fatty acid ester. The cake donut premix according to claim 16 or 17, which contains 0.05 to 0.2% by weight of the sucrose fatty acid ester relative to wheat flour. The cake donut premix according to any one of claims 16 to 18, wherein the sucrose fatty acid ester has an HLB of 15 and 16. The method for producing a cake donut premix according to any one of claims 16 to 19, comprising the step of adding a mixture of the sucrose fatty acid ester and wheat flour.

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