JPH05103601A - Production of food by using chemical foaming agent - Google Patents

Abstract

PURPOSE:To obtain the subject food excellent in taste and keeping quality and useful for a cake, etc., by adding a specified amount of a specified solid lactate to a food and preventing the phenomena of aging of starch. CONSTITUTION:A objective food is obtained by adding 0.01-5.0wt.% (based on whole solid matter in food) chemical foaming agent composed of a solid lactate represented by the formula (M is Na, K or NH4; m and n are 0-5) to a food such as a prepared mix mainly composed of one or more materials selected from wheat flour, rice flour, corn starch and tapioca starch.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention comprises cake, hot cake, steamed bread, dorayaki, doughnut, biscuits, choux and other flours, rice flour, corn starch, tapioca starch, etc. The present invention relates to a method for producing a food characterized by inflating.

[0002]

2. Description of the Related Art Cakes, pancakes, steamed bread, dorayaki, donuts, biscuits, flour such as husks,
Foods containing rice flour, corn starch, and tapioca starch as the main components become harder due to the aging effect of starch after production, and the taste deteriorates. In particular, this tendency is remarkable when it takes several days or more from production to consumption or when the product is stored and distributed at a low temperature for storage.

Therefore, those skilled in the art compensate for such drawbacks by increasing the sugar content or adding an emulsifier in the composition, but in the recent tendency toward a decrease in sweetness and in foods containing no fats and oils, the effect of the emulsifier is high. Was hard to show enough.

Therefore, it is used in foods containing wheat flour, rice flour, corn starch, tapioca starch and the like as the main ingredients, such as cakes, hot cakes, steamed bread, dough, donuts, biscuits, and choux, and the aging after production. There has been a long-felt need for an improved method of suppressing the deterioration of the taste.

As a method for solving the above-mentioned problems, there has been conventionally known a method of delaying the deterioration of starch with time after production by increasing the moisturizing property of food. That is, although sodium lactate is used as a moisturizing component in the food, it is extremely hygroscopic and is usually used as an aqueous solution. Therefore, it cannot be used in a so-called "prepared mix" in which components other than water are pre-blended. However, there is a strong demand for streamlining of the manufacturing process or simplification of the manufacturing process for the purpose of reducing the manufacturing cost due to the recent labor shortage.Manufacturers of such foods can meet such demands by using the prepared mix. It is intended to be cleared, and it can be said that there is an increasing tendency to use the prepared mix in the future. Therefore, there is a strong demand for the improved method which can be sufficiently used in the prepared mix. As described above, as a method for producing a food using a chemical leavening agent, a production method that suppresses the deterioration of the taste with time after production and that can be sufficiently used for prepared mixes has not yet been obtained. The current situation.

Further, the general formula 1

[0007]

[Chemical 2]

The method for producing a solid lactate represented by the above formula is already known (Japanese Patent Laid-Open No. 225,332 / 1988), but it is only a description that it can be used in foods, and a suggestion for the present invention. Is not seen at all.

[0009]

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a food using a chemical leavening agent, which is capable of preventing the aging effect of starch over time after production and suppressing the deterioration of taste. Is provided.

A further object of the present invention is to provide a production method which can be sufficiently used in a prepared mix in which ingredients other than water are pre-blended in foods using a chemical leavening agent.

[0011]

In view of the above circumstances, the present inventors have been able to suppress the deterioration of the taste after production,
As a result of earnest studies and researches on a production method that can be used for prepared mix, the present invention has been completed with the desired effect when producing a food using a chemical leavening agent.

[0012] That is, the above-mentioned objects are to be solved by the general formula 1, when manufacturing a food using a chemical leavening agent.

[0013]

[Chemical 3]

This can be achieved by a method for producing a food by adding 0.01 to 5.0% by weight of the solid lactate represented by the formula to the total solid content of the food.

Furthermore, the present invention provides the above-mentioned manufacturing method,
It is also achieved by using a prepared mix whose main component is at least one selected from the group consisting of wheat flour, rice flour, corn starch and tapioca starch.

[0016]

That is, the present invention is a food containing a chemical expander such as cake, hot cake, steamed bread, dorayaki, donuts, biscuits, choux and other flours, rice flour, corn starch, tapioca starch, etc. The solid lactate of the above chemical formula 1 is added in an amount of 0.01 to 5.0% by weight, preferably 0.05 to 4.0, based on the total solid content of the food.
Addition by weight% makes it possible to delay the aging of the starch with the passage of time after production and maintain a good texture.
When the amount of the solid lactate added is less than 0.01% by weight based on the total solid content of the food, no clear effect is observed, and when it exceeds 5.0% by weight based on the total solid content of the food, the taste is improved. Is not preferable because it has an adverse effect on.

In the present invention, the "chemical leavening agent" is added in the process of manufacturing bread, confectionery and other foods,
Primarily generated by chemical changes due to two or more types of components, one of which is a gas source and the other of which is an acidic component that functions to generate gas (however, there may be only one such as sodium hydrogen carbonate). It refers to a food additive and its formulation that expand the dough by the force of carbon dioxide gas or ammonia gas to make it porous and improve the texture, and the range of the chemical expansion agent is a component that becomes a gas generation source. Examples thereof include ammonium chloride, ammonium carbonate, potassium carbonate (anhydrous), calcium carbonate, ammonium hydrogen carbonate, sodium hydrogen carbonate, sodium carbonate, magnesium carbonate, and the like. Examples of the acidic component that functions to generate are adipic acid and L -Ascorbic acid,
Citric acid, calcium citrate, gukono delta lactone, DL-tartaric acid, L-tartaric acid, DL-potassium hydrogen tartrate, potassium L-tartrate, lactic acid, calcium lactate, tetrapotassium pyrophosphate, dicalcium dihydrogen pyrophosphate, pyroline Disodium dihydrogen acid, tetrasodium pyrophosphate, fumaric acid, monosodium fumarate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, ammonium ammonium sulfate, potassium aluminum sulfate, calcium sulfate, D
L-malic acid, DL-sodium malate, tricalcium phosphate, monopotassium hydrogen phosphate, dipotassium hydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, disodium hydrogen phosphate or dihydrogen phosphate. Sodium and the like can be mentioned.

The solid lactate used in the present invention is preferably one which can be easily made into a fine powder, and more preferably one which is a fine powder and can be easily added to the prepared mix. ..

Further, in foods such as pancakes and donuts, the shape can be maintained in a preferable shape by the effect of calcium lactate which is a constituent of the solid lactate used in the present invention.

[0020]

EXAMPLES Examples according to the present invention will be shown below, but the present invention is not limited to these examples.

Example 1 100 parts of wheat flour (soft flour), 100 parts of whole egg, 10 white sugars
0 parts, a foaming agent for a cake having the composition shown in Table 1 below (trade name: Ryoto-ester SP, manufactured by Mitsubishi Kasei Foods Co., Ltd.) (additive which is one kind of the chemical expanding agent referred to in the present invention) 6 parts , 30 parts of sorbitol liquid, 30 parts of water and structural formula 1 used in the present invention

[0022]

[Chemical 4]

Solid lactate represented by: 1.5 to 4.5
Using a whipper in a cake mixer (Kitchen Aid), bubbling 5 parts by weight for 5 minutes at speed No.4, transfer the resulting batter to a round shape with a diameter of 15 cm, and put it in an oven for 16 minutes.
It was baked at 0 ° C. for 30 minutes.

[0024]

[Table 1]

After the cake was cooled to room temperature, it was placed in a polyethylene bag and, after 1 to 3 days, the hardness and texture of the cake were evaluated. The evaluation results are shown in Table 2.

Comparative Example 1 The cake was baked under the same conditions as in Example 1 except that the solid lactate was removed.

After the cake was cooled to room temperature, it was placed in a polyethylene bag and, after 1 to 3 days, the hardness and texture of the cake were evaluated. The evaluation results are shown in Table 2.

[0028]

[Table 2]

In Table 2, the hardness of the cake was sliced to a thickness of 2 cm, and a rheometer (NRM, manufactured by Fudo Kogyo Co., Ltd.) was used.
(-2010J-CW), and the force (g) required for compressing 5 mm with a disk having a diameter of 3 cm is shown. The smaller this force is, the softer the cake is.

Example 2 200 g of a commercially available hot cake mix (trade name: hot cake mix H-10, Showa Sangyo Co., Ltd.) (containing a chemical expanding agent) was used in the present invention for Structural Formula 2.

[0031]

[Chemical 5]

2 to 4 g of solid lactate represented by: 1 egg
Ke and 135 g of milk are added, mixed evenly in a stainless steel ball, and a ring with a diameter of 12 cm is placed on a hot plate.
After reversing, the back surface was baked for 2 minutes.

After cooling to room temperature, it was placed in a polyethylene bag and after 1 to 3 days, the hardness and texture of the hot cake were evaluated. The evaluation results are shown in Table 3.

Comparative Example 2 A hot cake was baked under the same conditions as in Example 2 except that the solid lactate was removed.

After cooling to room temperature, it was placed in a polyethylene bag, and after 1 to 3 days, the hardness and texture of the hot cake were evaluated. The evaluation results are shown in Table 3.

[0036]

[Table 3]

In Table 3, the hardness of the hot cake is determined by placing the hot cake (thickness: 2 cm) on a moving table of a rheometer (NRM-2010J-CW manufactured by Fudo Kogyo Co., Ltd.) and using a disk having a diameter of 3 cm. Force required to compress 5 mm (g
Number). The less this force is, the softer the pancake is.

Example 3 200 g of wheat flour (soft flour), a baking powder having the composition shown in Table 4 below (trade name: Aikoku Baking Powder, distributor: Aikoku Sangyo Co., Ltd., manufacturer: Omiya Rokushoku Kogyo Co., Ltd.) (chemical Leavening agent) 10 g, baked alum 2 g, salt 1 g, white sucrose 120 g, egg 20 g and water 1
Structural formula 3 used in the present invention in 90 g

[0039]

[Chemical 6]

3.5 to 7 g of the solid lactate represented by is mixed with a whipper of a cake mixer (Kitchen Aid) at a speed No. 1 for 1 minute and further at a speed No. 2 for 1 minute, and the mixture is applied to a powder cake mold. , The dough was poured and steamed for 40 minutes in a steamer.

[0041]

[Table 4]

After steaming, the mixture was cooled to room temperature, placed in a polyethylene bag, and after 1 to 3 days, the hardness and texture of the steamed bread were evaluated. The evaluation results are shown in Table 5.

Comparative Example 3 A steamed bread was prepared under the same conditions as in Example 3 except that the solid lactate was removed.

After cooling to room temperature, it was placed in a polyethylene bag, and after 1 to 3 days, the hardness and texture of steamed bread were evaluated. The evaluation results are shown in Table 5.

[0045]

[Table 5]

In Table 5, the hardness of the steamed bread was sliced to a thickness of 2 cm, and the rheometer (NR manufactured by Fudo Kogyo Co., Ltd., NR
M-2010J-CW) mounted on a moving table, diameter 3 cm
The force (g number) required for 5 mm compression with the disk was shown. The smaller this force is, the softer the steamed bread is.

Example 4 A cake donut mix was prepared by mixing the ingredients according to the formulation in Table 6. At this time, when sodium lactate was used in place of the solid lactate used in Table 6, the sodium lactate was in a liquid state, so that it could not be prepared into a cake donut mix.

Then, a cake donut was prepared according to the composition shown in Table 7, 45 g of the dough was dropped into a fryer at 185 ° C. by a manual cutter, and fried on one side for 1 minute 30 seconds and on the back side for 1 minute 15 seconds.

After cooling to room temperature, it was placed in a polyethylene bag and after 1 to 3 days, the hardness and texture of the cake donuts were evaluated. The evaluation results are shown in Table 8.

Comparative Example 4 Under the same conditions as in Example 4 except that the solid lactate was removed,
A cake donut mix was produced and then cake donuts were made.

[0051]

[Table 6]

The composition of the expanding agent in Table 6 is the same as that of the baking powder shown in Table 4 above. The solid lactate salt is the same as that shown in Structural Formula 1 used in Example 1.

[0053]

[Table 7]

After cooling to room temperature, it was placed in a polyethylene bag and after 1 to 3 days, the hardness and texture of the cake donuts were evaluated. The evaluation results are shown in Table 8.

[0055]

[Table 8]

In Table 8, the hardness of the cake donut was sliced into a thickness of 2 cm, placed on a moving table of a rheometer (NRM-2010J-CW, manufactured by Fudo Kogyo Co., Ltd.), and a disk having a diameter of 3 cm was 5 mm. Force required to compress (g
Number). The smaller this force is, the softer the cake donuts are.

[0057]

INDUSTRIAL APPLICABILITY The following effects can be seen in the production of cakes, hot cakes, steamed breads, dorayakis, donuts, biscuits, crusts and the like using the chemical leavening agent according to the present invention.

1. After manufacturing these, even if time passes,
Aging of starch is suppressed, hardening is delayed, and texture is kept good.

2. The so-called prepared mix, in which components other than water are pre-blended, can be easily produced, and labor can be saved during food production.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Internal reference number FI Technical display location A23L 1/03 8214-4B A23P 1/14 9050-4B C07C 59/08 8827-4H

Claims (2)

[Claims] 1. When manufacturing a food using a chemical leavening agent, a compound represented by the general formula 1, A method for producing a food product, comprising adding the solid lactate represented by the formula (1) to 0.01 to 5.0% by weight based on the total solid content of the food product. 2. The prepared mix, wherein the food containing the chemical leavening agent is a prepared mix containing at least one selected from the group consisting of wheat flour, rice flour, corn starch and tapioca starch as a main component. The manufacturing method of the food described.