JPH0662723A - Cake for freezing - Google Patents

Abstract

PURPOSE:To obtain a cake for freezing without hardening even by thawing by including specific amounts of saccharides and glucono-delta-lactone or gluconic acid in wheat flour. CONSTITUTION:The cake for freezing is obtained by including 4-120 pts.wt. saccharides and 0.1-25 pts.wt. glucono-delta-lactone or gluconic acid in 100 pts.wt. wheat flour. Monosaccharides, disaccharides, saccharide derivatives (a sugaralcohol, etc.) and oligosaccharides, etc., are cited as the saccharides. The glucono-delta-lactone or gluconic acid has function as an inflating agent in addition to the freeze-resisting action on the maintenance of soft texture without hardening even by thawing after freezing and preserving. Although the inflating agent is obtained by blending a carbonate or a bicarbonate with an acidic substance such as an organic acid, etc., remarkable freezing-resisting action is recognized by using the glucono-delta-lactone or gluconic acid and the saccharides in combination as compared with that in using the saccharides alone.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cake which is frozen and preserved and thawed to be eaten. The present invention relates to a frozen cake which maintains a soft texture that does not become hard when thawed.

[0002]

2. Description of the Related Art Generally, cakes such as sponge cakes, pancakes, and hot cakes, which are frozen, are deteriorated in texture due to aging of starch, which significantly deteriorates the texture. Many attempts have been made to prevent or delay the deterioration of the texture due to aging in such foods and confectionery. For example, sorbitol, glucose, sucrose, a method of imparting monosaccharides and oligosaccharides such as maltose together with sweetness, dextrin, β-limit dextrin, a method of using polysaccharides of the same system as starch such as waxy starch or a partial decomposition product thereof, Natural gums, methods using water-soluble polysaccharides such as sodium alginate, methods using fats and oils and their derivatives, substances having a surface-active effect, methods applying dextrin alcohol (JP-A-60-4973).
No. 7), a method of imparting oligosaccharides derived from agar and / or carrageenan (JP-A No. 62-210955) and the like, and some effects are observed in each application, but the effects are not sufficient in all cases. Another problem is that dextrin alcohol has an odor and has a bad flavor.

[0003]

Means for Solving the Problems As a result of intensive research to solve the above-mentioned problems, the present inventors have found that it is not hard to freeze-preserve it by using a saccharide in combination with gluconodeltalactone or gluconic acid. The present invention has been completed by finding that a cake which has never been seen before can be obtained. That is,
The present invention is based on 100 parts by weight of wheat flour and contains 4 to 120 parts by weight of saccharides and 0.1 to gluconodeltalactone or gluconic acid.
The present invention provides a freezing cake, characterized by containing 25 parts by weight.

In the present invention, the freezing cake is prepared by adding and mixing eggs, milk, cream, water and the like to the essential ingredients of the present invention such as wheat flour, saccharides and glucono delta lactone or gluconic acid, if necessary. The cake dough is preferably hot cakes, pans, pancakes, or other cakes that are baked on a heating plate such as a hot plate, a frying pan, or an iron plate for freezing and storing in a freezer.

The present invention will be described in detail below. There is no particular limitation on the type of wheat flour used in the present invention. That is, unbleached wheat flour, bleached wheat flour or a bleached wheat flour which does not use a bleaching agent or a wheat flour improving agent, or JP-A-62-96032 or 63-
Any of the heat-treated wheat flour as described in Japanese Patent No. 258529 can be used. In the present invention,
The effect is particularly great in the case of unbleached wheat flour.

The saccharides used in the present invention include monosaccharides, disaccharides, sugar derivatives (sugar alcohols, etc.) and oligosaccharides. Specifically, one or more kinds are selected from monosaccharides such as glucose, xylose and lactose, disaccharides such as sucrose, lactose and maltose, sugar alcohols such as sorbitol and mannitol, and oligosaccharides such as dextrin. Can be used. However, the saccharides that can be used in the present invention are not limited to these. Sugar content is 100 flour
4 to 120 parts by weight is suitable with respect to parts by weight, but the content of sugars in pancakes and hot cakes is preferably 10 to 50 parts by weight. If the sugar content is less than 4 parts by weight, it becomes hard when frozen and thawed, and if it exceeds 120 parts by weight, the texture is impaired.

The glucono-delta lactone or gluconic acid used in the present invention has a so-called freezing-resistant effect of maintaining a soft texture that does not become stiff even after thawing after being frozen, and also has an effect as a swelling agent. The swelling agent is a carbonate or bicarbonate such as ammonium carbonate, ammonium hydrogen carbonate or sodium hydrogen carbonate, and an acidic substance such as citric acid, tartaric acid, potassium hydrogen tartrate, fumaric acid, gluconic acid or glucono delta lactone. It was done.
However, freezing resistance effect is not observed at all in acidic substances other than glucono-delta lactone and gluconic acid, whereas glucono-delta lactone and gluconic acid are used in combination with sugar as compared with the case where sugar is used alone. A remarkable freezing resistance effect is seen. In the present invention, the content of gluconodeltalactone or gluconic acid is 0.1 to 25 parts by weight based on 100 parts by weight of wheat flour. If the content of glucono delta lactone or gluconic acid is less than 0.1 parts by weight, freeze resistance cannot be obtained, and if it exceeds 25 parts by weight, the sourness becomes strong, which is not preferable. Since gluconodelta lactone becomes gluconic acid by water, it is usually used as gluconodelta lactone.

Further, in the present invention, it is possible to use together with an acidic substance other than glucono-delta lactone and gluconic acid and / or a swelling agent. Examples of other acidic substances include phosphates such as monocalcium phosphate (salts such as sodium, potassium, calcium, ammonium), tartrates such as d-tartaric acid and potassium hydrogen d-tartrate, citrates, and sodium acid pyrophosphate. , Burnt alum, burnt ammonium alum, ammonium chloride, ammonium carbonate, ammonium hydrogencarbonate and the like. Further, sodium hydrogen carbonate is preferably used as the swelling agent component. It is suitable to add an acidic substance in a molar ratio of 0.5 to 5 with respect to sodium hydrogen carbonate. However, the expander component that can be used in the present invention is not limited to these.

The freezing cake of the present invention contains various known compounds such as salt, starch, cream, butter and yogurt in addition to the above-mentioned basic compound of wheat flour, sugar, glucono delta lactone or gluconic acid. May be. The frozen cake of the present invention is flour, sugar, glucono delta lactone or gluconic acid as described above, 100 parts by weight of a premix containing other components, eggs preferably 10 to 50 parts by weight, milk or water preferably The dough for cake obtained by adding and mixing 50 to 200 parts by weight and the like can be obtained by an ordinary method, preferably by baking it with the above-mentioned heating plate.

[0010]

EFFECTS OF THE INVENTION When the frozen cake of the present invention is used, it is possible to obtain a cake which is not hardened even when it is thawed, maintains its softness, and is not significantly deteriorated in texture due to frozen storage.

[0011]

The present invention will be described in detail below with reference to examples and comparative examples, but the present invention is not limited to these examples. The parts in the examples are based on weight unless otherwise specified.

Examples 1 to 3 and Comparative Examples 1 to 2 Premixes for pancakes for freezing having the formulations shown in Table 1 100
Into a bowl, 100 ml of milk and 26.5 g of whole egg were added and mixed with a whisk at a speed of 150 rpm / min to obtain a dough. Next, 100 g of the obtained dough was baked on a 160 ° C. hot plate for 2 minutes on the front side and 2 minutes on the back side to obtain a pancake. The obtained pancake was frozen and stored 5 minutes after baking. This was thawed in a microwave oven (600W) for 1 minute after 3 days. For the thawed pancake, a sensory test was performed on the difference in hardness from before freezing (after baking for 5 minutes) according to the following criteria. In addition, the compressive stress after 5 minutes of baking and after 3 days of freezing storage was measured with a rheometer (FUDO
H RHEO METER, NRM-2010J-CW) was used to determine the rate of increase. The results are shown in Table 1.

<Sensitivity Test Criteria for Hardness> ◎: 8 or more out of 10 panelists evaluated as soft ○: 6 or more out of 10 panelists evaluated as soft △: 4 out of 10 panelists evaluated as soft Evaluated: 8 or more out of 10 panelists evaluated that it was hard

[0014]

[Table 1]

Claims (1)

[Claims] 1. Sugars 4 to 120 per 100 parts by weight of wheat flour
Parts by weight and glucono delta lactone or gluconic acid 0.
A freezing cake characterized by containing 1 to 25 parts by weight.