JPH0515297A - Production of hot cake - Google Patents

Abstract

PURPOSE:To obtain a high-quality product having soft palatability, good melt in the mouth, fineness, increased specific volume and good taste by whipping dough until a specific volume of dough becomes >= a specific value. CONSTITUTION:Dough is whipped until a specific volume ratio of dough becomes >=1.4ml/g or 0.5-20 pts.wt. emulsifying agent selected from a glycerol fatty acid ester, a sucrose fatty acid ester, a sorbitan fatty acid ester, a propylene glycol fatty acid and a phospholipid is added to 100 pts.wt. total amount of wheat flour and saccharide and whipped or 0.5-50 pts.wt. of the emulsifying agent having a liquid crystal structure is added to 100 pts.wt. total amount of wheat flour and saccharide and whipped and the raw material is baked to give the objective product.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a hot cake, more specifically, a hot cake having a soft mouthfeel and a smooth mouthfeel, a fine texture, a high specific volume and a good flavor. Regarding the method.

[0002]

BACKGROUND OF THE INVENTION Hot cakes are mainly made of wheat flour and sugars, and are produced by baking a dough obtained by adding fats and oils, expanding agents, eggs, milk, etc., if necessary ( For example, “Food Industry” p. 198, 19
Published September 25, 1985). However, mouthfeel, mouthfeel, texture, specific volume, flavor, etc. have not been sufficiently satisfactory. Therefore, there is a demand for a hot cake that has a soft mouthfeel, a smooth texture, a fine texture, an increased specific volume, and a good flavor.

Texture and swelling of pancakes (specific volume)
Is determined by the bubbles in the internal phase. Therefore, it is considered that if the air bubbles are fine and uniform, and a large amount of them are contained, the cake will be full and the texture will be fine and the mouthfeel will be good. Conventionally, in order to solve such a problem, the desired hot cake could not be obtained because the bubbles were nonuniform and the number was small because bubbles were formed by the expanding agent.

[0004]

[Means for Solving the Problems] Therefore, as a result of intensive research to solve the above problems, the inventors of the present invention have made it possible to hold a whipping step so that a large amount of air bubbles can be made uniform and fine before baking the hot cake. Therefore, they have found that high quality pancakes can be cooked, and have completed the present invention.
That is, the present invention provides a method for producing a hot cake, which comprises performing at least one method selected from the following methods (i) to (iv) in the method for producing a hot cake. is there. (I) Method of whipping until the specific volume of dough reaches 1.4 ml / g or more. (Ii) 0.5 to 2 of one or more emulsifiers selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and phospholipid per 100 parts by weight of flour and sugar in total.
Method of adding 0 parts by weight and whipping. (iii) One or more kinds of emulsifiers selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and phospholipid, which form a liquid crystal structure, are added to wheat flour and sugar in a total amount of 1
A method of adding 0.5 to 50 parts by weight to 00 parts by weight. (iv) One or more emulsifiers selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and phospholipid and having a liquid crystal structure, a total of flour and sugar 1
Method of adding 0.5 to 50 parts by weight to 00 parts by weight and whipping.

In the present invention, the above methods (i) to (iv) may be carried out independently, but it is preferable to combine two or more kinds because a more synergistic effect can be obtained. Above (iii)
The method of (1) has the effect of improving the stability of the foam due to the formation of the liquid crystal structure, increasing the specific volume, and making the texture finer, etc., without the whipping treatment. It is more preferable to carry out. The time required for the whipping process can be shortened as (i)>(ii)> (iv).

The above four types of methods will be described in detail below. Method (i) In this method, the dough obtained by adding flour, swelling agent, egg, milk, etc. to the wheat flour and sugar as the main ingredients was whipped until the specific volume became 1.4 ml / g or more. After that, bake to produce a pancake, or whip eggs and sugars and add flour, fats, expanding agents, and milk to it so that the specific volume of the dough becomes 1.4 ml / g or more. Make hot cakes. Dough specific volume is 1.4 ml / g
If it is less than the above, the effect of the present invention cannot be obtained. In addition, the specific volume of dough
When it exceeds 6.0 ml / g, the effect reaches saturation and a larger effect cannot be expected.

Method (ii) In this method, sugars and fats and oils are added to one or more emulsifiers selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and phospholipid, if necessary. Whipped mixture A obtained by adding saccharides and fats and oils to wheat flour and a swelling agent as needed, or whipped mix A and eggs obtained by adding saccharides and fats and oils to the emulsifier as needed. And the dough specific volume is 1.4
There is a method of producing a hot cake by adjusting the amount to at least ml / g and adding the mix B prepared by adding sugars and fats and oils to wheat flour and an expanding agent as necessary. The amount of the emulsifier added is 0.5 to 20 parts by weight with respect to 100 parts by weight of the total amount of wheat flour and saccharides.If the amount is less than 0.5 parts by weight, the effect of the present invention cannot be obtained, and if it exceeds 20 parts by weight, the effect is already saturated. Reached and economically disadvantageous.

Among the emulsifiers used in this method, the glycerin fatty acid ester is preferably monoglyceride or diglyceride, and the constituent fatty acid may be either saturated fatty acid or unsaturated fatty acid. Further, polyglycerin fatty acid ester can also be used. Monoglyceride is a monoester of glycerin and a saturated or unsaturated fatty acid, the bound fatty acid moiety of the monoglyceride,
It may be in either the α- or β-position, and preferably the fatty acid is bonded to the α-position. Examples of monoglyceride include glycerin fatty acid monoester (commonly known as monoglyceride),
There are glycerin organic acid fatty acid monoester, polyglycerin fatty acid monoester, polyglycerin condensed ricinoleic acid monoester, and the like. The glycerin fatty acid monoester used in the present invention is preferably a monoester of a saturated fatty acid having 14 to 22 carbon atoms, and as the saturated fatty acid having 14 to 22 carbon atoms, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid. And saturated fatty acids. These saturated fatty acids may be composed of a single material, or may be composed of a mixture of two or more kinds. The glycerin organic acid fatty acid monoester used in the present invention is a compound obtained by esterifying the -OH group at the 3-position of glycerin fatty acid monoester with an organic acid. Specific examples of the fatty acid constituting the glycerin organic acid fatty acid monoester are the same as the specific examples of the constituent fatty acid of the glycerin fatty acid monoester. Further, as organic acids, aliphatic monocarboxylic acids composed of lower fatty acids such as acetic acid, propionic acid and butyric acid, saturated aliphatic dicarboxylic acids such as oxalic acid and succinic acid, and aliphatic unsaturated compounds such as maleic acid and fumaric acid. Examples thereof include oxy acids such as dicarboxylic acid, lactic acid, malic acid, tartaric acid, diacetyl tartaric acid and citric acid, and amino acids such as glycine and aspartic acid. For the purpose of the present invention, any glycerin organic acid fatty acid monoester can be used as long as it is the above organic acid, but citric acid, succinic acid, tartaric acid, and diacetyltartaric acid are particularly preferable. Although commercially available glycerin organic acid fatty acid monoester contains a part of unreacted organic acid and glycerin fatty acid monoester, it may be used in the present invention. The polyglycerin fatty acid monoester used in the present invention preferably has a constituent fatty acid having 14 to 22 carbon atoms and a glycerol polymerization degree of 1 to 9. Specific examples of the constituent fatty acids are the same as the specific examples of the constituent fatty acids of the glycerin fatty acid monoester. Examples of the polyglycerin constituting the polyglycerin fatty acid monoester include tetraglycerin, pentaglycerin,
One or more compounds selected from the group consisting of hexaglycerin, heptaglycerin, octaglycerin, nonaglycerin, decaglycerin and the like can be mentioned. The polyglycerin condensed ricinoleic acid ester used in the present invention is an ester of polyglycerin and condensed ricinoleic acid, and is usually a polyglycerin having a degree of glycerin polymerization of 2 to 3 and a condensed ricinoleic acid having a degree of condensation of 3 to 5 of ricinoleic acid. Mixtures of mono or diesters are used. The diglyceride is an ester of glycerin and a saturated or unsaturated fatty acid, and the fatty acid moiety bonded to glycerin may be either α or β-position, α-,
Fatty acids may be bound to the α′-position, or fatty acids may be bound to the α- and β-positions. Examples of the fatty acid constituting the diglyceride include fatty acids having 14 to 22 carbon atoms, specifically, other than the above saturated fatty acids, oleic acid, linoleic acid, linolenic acid, arachidic acid, arachidonic acid, behenic acid, erucic acid, etc. Unsaturated fatty acids.

Among the emulsifiers used in this method, sucrose fatty acid ester is an ester of sucrose and fatty acid, and includes mono-, di-, tri-, polyester, etc., and the constituent fatty acid has 12 to 24 carbon atoms. A single fatty acid or a mixed system of two or more fatty acids is preferable. Further, the HLB is preferably 5 to 15. Among the emulsifiers used in this method, the sorbitan fatty acid ester is an ester of sorbitan and a fatty acid, and the constituent fatty acid is preferably a single fatty acid having 12 to 24 carbon atoms or a mixed system of two or more thereof. The sorbitan fatty acid ester includes monoester type and triester type, but the monoester type is preferred in the present invention.
Among the emulsifiers used in this method, propylene glycol fatty acid ester is an ester of propylene glycol and fatty acid, and monoester type and diester type are used, and the constituent fatty acid is a simple fatty acid having 12 to 24 carbon atoms. A mixed system of one or more kinds is preferable. Among the emulsifiers used in the present method, examples of the phospholipid include lecithin and lecithin derivatives. Lecithin is phosphatidylcholine, phosphatidylethanolamine,
A phospholipid mixture composed of phosphatidylinositol, phosphatidic acid and the like, and lecithin obtained from soybean, egg yolk and the like is typical. Examples of the lecithin derivative include lysolecithin and lysophosphatidic acid. Particularly, lecithin or a phospholipid containing no nitrogen atom with respect to the weight of a phospholipid containing a nitrogen atom in a weight ratio of 1.0 or more is preferably used.

Method (iii) In this method, the method is selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and phospholipid,
One or more emulsifiers forming a liquid crystal structure are used. As a method for forming a liquid crystal structure, an oil phase containing one or more emulsifiers and fats and oils selected from glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and phospholipid, and sucrose fatty acid ester and water are contained. There is a method of emulsifying by mixing with an aqueous phase and tempering. The amount of the emulsifier added is 0.5 to 50 parts by weight with respect to 100 parts by weight of the total amount of wheat flour and saccharides, and the effect of the present invention cannot be obtained with less than 0.5 parts by weight, and the effect is already saturated when the amount exceeds 50 parts by weight. Reached and economically disadvantageous. Examples of the emulsifier used here include those used in the above method (ii).

Method (iv) In this method, the mixture obtained by the method (iii) is further whipped. The method of whipping treatment is not particularly limited.

The use of sucrose fatty acid ester as an emulsifier is known from JP-A-62-158446. However, the effect of the present invention cannot be obtained only by adding the sucrose fatty acid ester, and after the addition of the sucrose fatty acid ester to form a stable liquid crystal structure, the effect is obtained only after the whipped treatment by the method of the present invention. Is expressed. Further, when the above liquid crystal structure is stably generated, the same effect as that obtained by the whipping treatment can be obtained without the whipping treatment, and it is a feature of the method of the present invention that the whipping treatment is not required.

[0013]

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples. Example 1 40 g of sugar was added to 100 g of eggs, and the meringue specific volume was 3.0 ml /
Whip until g, 100 g flour, 1 swelling agent
g, 50 ml of milk, 10 g of oil and fat are mixed uniformly and the specific volume is 1.
5 ml / g of dough was obtained. 100 g of this dough was cast in a circle on a hot plate at 160 ° C., and both sides were baked to obtain a hot cake of the present invention. Specific volume about this pancake,
The softness, dryness, texture and flavor were evaluated by the following methods, and the results are shown in Table 1. <Evaluation method> The softness, mouthfeel, texture and flavor were evaluated by a panel test by 10 panelists. The evaluation criteria are as follows. ⊚: 8 or more out of 10 recognized as good. ◯: 5 to 7 out of 10 recognized as good. Δ: 3 to 4 out of 10 persons recognized as good. ×: 8 or more out of 10 recognized as defective. The specific volume was measured by the rapeseed displacement method.

Example 2 A sample was prepared in the same manner as in Example 1 except that the dough having a specific volume of dough of 1.8 ml / g was obtained by whipped until the specific volume of meringue reached 5.0 ml / g. An inventive pancake was obtained. Physical properties of the obtained hot cake were evaluated in the same manner as in Example 1, and the results are shown in Table 1.

Example 3 Example 2 was repeated except that the amount of the expanding agent was changed to 3 g.
A pancake of the present invention was obtained in the same manner as. Physical properties of the obtained hot cake were evaluated in the same manner as in Example 1, and the results are shown in Table 1.

Comparative Example 1 In Example 1, dough having a specific volume of 1.0 ml / g was obtained by mixing bubbles with sugar so that the specific volume of meringue was 1.0 ml / g. A comparative hot cake was obtained in the same manner as in Example 1 except for the above. Physical properties of the obtained hot cake were evaluated in the same manner as in Example 1, and the results are shown in Table 1.

Comparative Example 2 Comparison was carried out in the same manner as in Example 1 except that whip was obtained in Example 1 until the meringue specific volume reached 1.5 ml / g to obtain a dough having a specific volume of 1.1 ml / g. Got a pancake. Physical properties of the obtained hot cake were evaluated in the same manner as in Example 1, and the results are shown in Table 1.

Comparative Example 3 Comparative Example 2 except that the amount of the expanding agent was changed to 6 g in Comparative Example 2.
A comparative hot cake was obtained in the same manner as. Physical properties of the obtained hot cake were evaluated in the same manner as in Example 1, and the results are shown in Table 1.

[0019]

[Table 1]

Example 4 One egg (50 g) was added to 100 g of pancake mix A having the following composition, and the mixture was whipped to give a dough specific volume of 2.0 ml.
Adjusted to / g. 100 g of hot cake mix B having the following composition was added thereto, lightly mixed, and 80 ml of milk was further added to produce a hot cake dough. 100 g of this dough 16
The hot cake was cast in a circular shape on a hot plate at 0 ° C. and baked on both sides to obtain a hot cake of the present invention. The physical properties of the obtained hot cake were evaluated in the same manner as in Example 1, and the results are shown in Table 2.

[0021]Pancake mix A   Stearic acid monoglyceride 1.0% by weight   Sucrose stearate (HLB 11) 1.0  Sorbitan monostearate 0.5   Propylene glycol monobehenate 0.5   Soy lecithin 0.1   Lactose 60.0   Fat 5.0   Water 31.9Pancake mix B   Flour 74.0% by weight   Lactose 20.0   Baking powder 3.0   Fat 3.0 Example 5 In Example 4, pancake mix A and B with eggs
Same as Example 4 except that milk was added and whipped.
Then, the hot cake of the present invention was obtained. Obtained hot cake
The physical properties of the lacquer were evaluated in the same manner as in Example 1, and the
The results are shown in Table 2.

Example 6 A hot cake was obtained in the same manner as in Example 4, except that 1 egg (50 g) and 150 ml of milk were added to 200 parts by weight of a hot cake mix having the following composition and whipped. The physical properties of the obtained hot cake were evaluated in the same manner as in Example 1, and the results are shown in Table 2.

[0023]Distribution   Flour 73.0 parts by weight   Lactose 18.0   Baking powder 3.0   Fragrance 0.5   Stearic acid monoglyceride 0.5  Sorbitan monostearate 0.5   Propylene glycol monobehenate 0.5   Sucrose stearate (HLB 11) 0.5   Soy lecithin 0.01   Soybean oil 3.49 Comparative Examples 4-5 Mixing ratio of pancake mix A in Example 4
Was processed in the same manner as in Example 4 except that
I got a comparative hot cake. Obtained pancakes
Was evaluated for physical properties in the same manner as in Example 1 and
The results are shown in Table 2.

[0024]Pancake mix A                                             Comparative Example 4 Comparative Example 5   Stearic acid monoglyceride 0.1% by weight 10.0% by weight   Sucrose stearate (HLB 11) 0.05 10.0   Sorbitan monostearate 0.05 10.0   Propylene glycol monobehenate 0.05 10.0   Soy lecithin 0.05 1.0   Lactose 60.0 60.0   Fat 5.0 5.0   Water 34.7 4.0 Reference example 1 In Example 4, commercially available as a pancake mix
Same as Example 4 except using hot cake mix
To obtain a pancake. Obtained pancakes
Was evaluated for physical properties in the same manner as in Example 1 and
The results are shown in Table 2.

[0025]

[Table 2]

Example 7 An oil phase and an aqueous phase having the following compositions were mixed and emulsified at 50 ° C., and then 48 ° C. at 20 ° C.
O / W emulsion with liquid crystal structure was manufactured by time tempering.

[0027]Oil phase   Stearic acid monoglyceride 5 parts by weight   Sorbitan monostearate 5   Propylene glycol monobehenate 5   Soy lecithin 0.1   Soybean oil 34.9Water phase   Sucrose stearate (HLB 11) 5 parts by weight   Water 45 20 parts by weight of this liquid crystal emulsion was added to
X 200 parts by weight, 1 egg (50 g), milk
Add 150 ml and mix well to make hot cake dough.
It was Circulate 100 g of this dough on a hot plate at 160 ° C.
And baked on both sides to obtain a hot cake of the present invention.
The obtained pancake was treated in the same manner as in Example 1.
The physical properties were evaluated, and the results are shown in Table 3.

[0028]Distribution   Flour 76.0 parts by weight   Lactose 20.5   Baking powder 3.0   Fragrance 0.5 Example 8 The liquid crystal emulsion of Example 7 and the pancake mix were prepared separately.
20 parts by weight and 200 parts by weight, and 1 egg (50g),
Add 150 ml of milk and homogenize, then whipped and
Implemented except that the specific volume of the dough cake dough was 2.0 ml / g
The hot cake of the present invention was obtained by treating in the same manner as in Example 7. Profit
The obtained hot cake was prepared in the same manner as in Example 1.
The sex was evaluated and the results are shown in Table 3.

Comparative Example 6 A hot cake was obtained in the same manner as in Example 7, except that the liquid crystal emulsion was not added and no whipping was performed. The physical properties of the obtained hot cake were evaluated in the same manner as in Example 1, and the results are shown in Table 3.

[0030]

[Table 3]

[0031]

According to the method of the present invention, it is possible to obtain a hot cake having a soft mouthfeel, a smooth mouthfeel, a fine texture, an increased specific volume and a good flavor.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Hideo Maeda             1876, Doaihoncho, Hasaki-cho, Kashima-gun, Ibaraki-             twenty three

Claims (3)

[Claims] 1. A method for producing a hot cake, comprising:
A method for producing a hot cake, which comprises performing at least one method selected from the methods shown in (i) to (iv) below. (I) Method of whipping until the specific volume of dough reaches 1.4 ml / g or more. (Ii) 0.5 to 2 of one or more emulsifiers selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and phospholipid per 100 parts by weight of flour and sugar in total.
Method of adding 0 parts by weight and whipping. (iii) One or more kinds of emulsifiers selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and phospholipid, which form a liquid crystal structure, are added to wheat flour and sugar in a total amount of 1
A method of adding 0.5 to 50 parts by weight to 00 parts by weight. (iv) One or more emulsifiers selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and phospholipid and having a liquid crystal structure, a total of flour and sugar 1
Method of adding 0.5 to 50 parts by weight to 00 parts by weight and whipping. 2. The method according to claim 1, wherein the phospholipid is lecithin. 3. The method according to claim 1, wherein the phospholipid has a ratio of the weight of the phospholipid containing no nitrogen atom to the weight of the phospholipid containing a nitrogen atom of 1.0 or more.