JPH0650A - Premix for hot cake and production of hot cake - Google Patents

Abstract

PURPOSE:To obtain a premix for a hot cake capable of providing the hot cake having fine surface texture and good finish and the hot cake having good texture and a method for producing the hot cake. CONSTITUTION:The premix for a hot cake is characterized by including cysteine or glutathione therein. The objective method for producing the hot cake is composed of steps for adding an egg, cow's milk, cream or water or a mixture of two or more thereof to the premix for the hot cake, preparing a dough and then baking the prepared dough.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hot cake premix and a method for producing a hot cake comprising cooking using the premix. In particular, the present invention relates to a premix for a hot cake, which contains a specific sulfur-containing amino acid among amino acids or peptides to obtain a cake whose quality and texture are further improved.

[0002]

2. Description of the Related Art A hot cake (pancake) is a mixture of a large amount of wheat flour and sugars such as sugar as its main component, an egg,
It is obtained by adding milk or the like and mixing to prepare a dough, and baking the dough in a circular shape on a frying pan, an iron plate or a hot plate. In order to easily make such a hot cake at home, there have been known premixes for hot cakes having various compositions in which wheat flour, sugars, oils and fats, expanding agents and the like are mixed in advance.
These premixes are different in that they contain a large amount of wheat flour as compared with the premixes for ordinary sponge cakes, etc., and generally 60 to 85% by weight of wheat flour and 3 to 3 sugars are used.
0% by weight, fats and oils 0 to 40% by weight, and swelling agent 0.5 to
Consists of 5% by weight ("Food Industry", pages 198, 1985)
(Published September 25, 2013), and usually also contains small amounts of salt and flavors (such as vanilla). The hot cake produced using the conventional hot cake premix as described above, the texture of the product (especially, the state of the cut surface), the texture such as melting in the mouth is not sufficiently satisfactory, further improvement Is desired.

By the way, in a method for producing bread including fermentation and baking steps, organic acids such as cystine or methionine and carboxylic acid, or lactic acid bacteria are added to the dough for the purpose of improving the volume and obtaining bread with good flavor. A method of adding is known (Japanese Patent Application Laid-Open No. 56-121288,
Or, the above-mentioned 56-121429 gazette). Therefore, the present inventor studied the introduction of cystine and methionine into a hot cake premix. However, the texture of the obtained pancake is not yet satisfactory.

[0004]

The object of the present invention is to provide a hot cake premix which can obtain a cake having a uniform texture and a good finish, and a hot cake having a good texture, and the production thereof. To provide the law.

[0005]

Means for Solving the Problems The present inventor has conducted extensive studies to improve the texture and texture of the above products. As a result, they have found that the texture and texture of a product can be improved by using a premix for hot cakes to which cysteine or glutathione is added, and the present invention has been completed. By the way, in the manufacture of bread, it is said that the texture of the product is improved by adding cysteine, cystine and glutathione. This is because during mixing during the preparation of the dough, the exchange reaction of the -SS-bonding group and the -SH group of the protein in flour, which is present in large amounts, is promoted by these, and many gluten network structures are formed. It is thought to be for. On the other hand, in normal cakes, in order to make the product softer,
The dough is prepared in such a way that a kneading-like gluten network structure like bread is formed as little as possible.
That is, wheat flour is added at the final stage of dough preparation, and the dough is prepared in such a manner that the air bubbles made in the previous step are not destroyed as much as possible and that they are uniformly mixed. Despite this structural difference from the bread, the preferred cake is obtained via the -SH group of the introduced amino acid, -SS- in the flour protein during dough preparation. It is considered that an exchange reaction between the bonding group and the —SH group was carried out, and as a result, a structure that efficiently traps the bubbles was formed in the dough. The present inventors have found that the above object can be achieved by selectively using a specific sulfur-containing amino acid among amino acids or peptides as described above.

The present invention provides a precake premix characterized in that it contains cysteine or glutathione. Further, the present invention, to the above premix for hot cake, eggs, milk, cream, water, or after preparing a dough prepared by adding a mixture of two or more thereof,
Provided is a method for producing a hot cake, which comprises baking the dough.

The preferred embodiments of the present invention are as follows. (1) Cysteine or glutathione is contained in the premix for hot cake in an amount of 0.2 to 4.0% by weight.

[Detailed Description of the Invention] The hot cake premix of the present invention will be described in detail below. The premix for hot cake of the present invention is characterized by containing cysteine or glutathione.
As described above, the amino acid as described above contains a —SH group, which is a —S—S— linking group in the protein contained in the flour or eggs in the premix during dough preparation, or a —SH group. A structure that promotes the exchange reaction and efficiently traps bubbles is formed. In the present invention, cysteine or glutathione is contained in the premix for hot cake in an amount of 0.2 to 4.0% by weight (preferably 0.3 to
3.0 wt%) is preferable. In addition,
Although cysteine and glutathione may be used in combination, the addition amount in this case is also preferably within the above range.

The premix for hot cake of the present invention is
As described above, it is the same as the conventional hot cake premix having the above-mentioned various formulations, except that the specific sulfur-containing amino acid is contained. That is, the hot cake premix of the present invention comprises 60 to 85% by weight of flour and 3 to 30% by weight.
Sugars, 0 to 40% by weight of fats and oils, 0.5 to 5% by weight of swelling agent, and 0.2 to 4.0% by weight of the above-mentioned present invention.
The cysteine or glutathione is used as a basic composition, and various additives are added to the basic composition if necessary.

Hereinafter, these components will be described in detail. There are no particular restrictions on the type of flour used in the premix for hot cake of the present invention. That is, any of unbleached wheat flour which does not use a bleaching agent or a wheat flour improving agent, bleached wheat flour, or heat-treated wheat flour as described in JP-A-62-96032 and JP-A-63-258529. Can also be used. In the present invention, the effect is particularly great in the case of unbleached wheat flour. The flour is in the premix for hot cake,
It is preferably prepared so as to be contained in a proportion of 63 to 80% by weight.

The sugars used in the hot cake premix of the present invention include monosaccharides, disaccharide sugars, sugar derivatives (sugar alcohols, etc.), oligosaccharides, dextrins and the like. Specifically, glucose, xylose, monosaccharides such as fructose, and disaccharides such as saccharose, lactose and maltose and saccharide derivatives such as sorbitol and mannitol, and oligosaccharides such as maltooligosaccharides and fructooligosaccharides, and further dextrins, one kind Alternatively, two or more kinds can be appropriately selected and used. However,
The saccharides that can be used in the present invention are not limited to these. The saccharides are preferably contained in the hot cake premix in the range of 10 to 25% by weight. The sugar is preferably added in an amount of 5 to 50 parts by weight, more preferably 10 to 35 parts by weight, based on 100 parts by weight of the wheat flour. Further, in the premix for hot cake of the present invention, it is preferable that the total blending amount of the flour and the sugar is in the range of 70 to 95% by weight. More preferably, it is 80 to 95.
It is in the range of% by weight.

As the fat and oil used in the hot cake premix of the present invention, margarine, shortening and butter can be used. Powdered oils and fats can also be used.
However, the fats and oils that can be used in the present invention are not limited to these. The above-mentioned fats and oils are preferably contained in the premix for hot cake in an amount of 1 to 15% by weight.

The swelling agent used in the hot cake premix of the present invention includes carbonates such as sodium hydrogen carbonate (sodium bicarbonate or sodium bicarbonate), ammonium carbonate, tartaric acid, sodium hydrogen tartrate, and primary phosphoric acid. Salt (sodium, calcium), fumaric acid, fumarate (sodium, potassium), citrate (sodium, calcium, ammonium), gluconodeltalactone, gluconate (sodium, potassium, ammonium), baked alum, etc. Examples thereof include a mixture of such acid agents. However, the swelling agent that can be used in the present invention is not limited to these. In the present invention, sodium hydrogen carbonate is particularly preferable as the expanding agent.

Examples of additives that can be added to the hotcake premix of the present invention include a surfactant,
Examples thereof include seasonings, spices, flavors, colorings, and vegetable powders. In addition, starch or the like may be used. As the starch used, starch obtained from raw materials such as potato, sweet potato, wheat flour, and corn, for example,
Potato starch, wheat starch, corn starch and the like are preferable.

The hot cake dough using the premix for hot cake of the present invention can be prepared by mixing the above-mentioned components in a predetermined ratio and then mixing them in a conventional manner. In preparing the dough, eggs, milk, cream, water or any mixture thereof are usually used.
Then, an appropriate amount of these is added to the hot cake premix of the present invention, and the mixture is kneaded with a mixer or the like to prepare a hot cake dough. The obtained dough is baked using a frying pan or the like as described above, whereby the hot cake according to the present invention is obtained.

[0016]

[Examples] The present invention will be described more specifically below with reference to Examples and Comparative Examples. However, the present invention is not limited to these examples.

[Example 1] 200 g of premix for hot cake having the following composition was put in a bowl, and 150 ml of milk was added to the bowl.
ml and 50 g of eggs were added and mixed with stirring. Mixing of premix for hot cake (% by weight) Wheat flour 71.94 Sugar 17.98 Swelling agent 5.76 Oil and fat 2.88 Fragrance 0.36 Cysteine 1.08 100 g of the obtained dough on a hot plate at 160 ± 5 ° C. It was poured into a circle and baked on both sides to obtain a pancake according to the present invention. The "texture state (state of cut surface)" and "texture (melting in the mouth)" of the above prepared hot cake were evaluated by a panel test by 10 panelists.
The evaluation criteria are as follows. A: 7 out of 10 people recognized that they were good. B: 4 to 6 out of 10 persons recognized as good. C: 7 out of 10 people recognized that it was defective.

[Example 2] The hot cake according to the present invention was operated in the same manner as in Example 1 except that glutathione was used in place of cysteine in the premix for hot cake. Was manufactured. Then, the obtained hot cake was evaluated in the same manner as in Example 1.

Example 3 Example 3 was repeated except that the amount of cysteine was changed to 0.58% by weight and glutathione was added in an amount of 0.5% by weight in the premix for hot cake. A pancake according to the present invention was prepared by the same procedure as in Example 1. Then, the obtained hot cake was evaluated in the same manner as in Example 1.

[Comparative Example 1] A comparative hot cake was prepared in the same manner as in Example 1 except that the premix for hot cake was used in Example 1 except that cysteine was removed. Then, the obtained hot cake was evaluated in the same manner as in Example 1.

COMPARATIVE EXAMPLE 2 Comparative hot cake was prepared in the same manner as in Example 1 except that the same amount of cystine was used instead of cysteine in the premix for hot cake in Example 1 above. Was manufactured. Then, the obtained hot cake was evaluated in the same manner as in Example 1. The above results are summarized in Table 1 below.

[0022]

[Table 1] Table 1 ──────────────────────────────────── Examples Examples Examples Examples Comparative Examples Comparative Example 1 2 3 12 2 ───────────────────────────────────── ──────── Addition amount (% by weight) Cysteine 1.08 −−− 0.58 −−−−−− Glutathione −−− 1.08 0.50 −−−−−−− Cystine −−−−−−−−−−−− 1.08 ─── ───────────────────────────────── Evaluation results Texture A A A C B Texture A A A A A C A ───────────────────────────────────

As is clear from the results shown in Table 1 above, when the hot cake premixes (Examples 1 to 3) according to the present invention containing cysteine or glutathione were used, the texture was good and the texture was good. Even a good pancake is obtained.

[0024]

INDUSTRIAL APPLICABILITY When the premix for hot cake according to the present invention is used, a hot cake having a good texture (especially, the inner state is uniform and finished) and a good texture (especially, a pleasant taste) can be obtained.

Claims (2)

[Claims] 1. A premix for a pancake, which comprises cysteine or glutathione. 2. A dough prepared by adding eggs, milk, cream, water, or a mixture of two or more thereof to the premix for hot cake according to claim 1,
A method for producing a hot cake, which comprises baking the dough.