JPH08159A - Cake composition for cooking with microwave oven - Google Patents

Abstract

PURPOSE:To obtain the subject composition containing grain flour subjected to a wet-heat treatment by a specific method, not hardened even when heated and cooked with a microwave oven, having a soft and wet texture, and giving cakes difficult to age. CONSTITUTION:Grain flour is charged in a container having both a vacuum line and a pressed steam line and resistant to both the inner pressure and the outer pressure, evacuated and subsequently pressed and heated with steam, or heated by repeating the operations. The wet-heated grain flour is added preferably in an amount of 5-100% based on the whole grain flour of a composition to obtain the objective composition. The extent of the above-mentioned vacuum is preferably a vacuum degree of >=700mmHg. The wet-heated grain flour is preferably subjected to the removal of excessive steam by stopping the introduction of the steam into the container and subsequently opening the vacuum line, further cooled under vacuum, and then taken out.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION This invention relates to cake compositions, and more particularly to cake compositions suitable for cooking using a microwave oven.

[0002]

2. Description of the Related Art In recent years, various cake mixes used for making cakes such as sponge cakes, steamed cakes and steamed bread have been put on the market. Originally, these mixes were supplied mainly in a composition suitable for cooking in an oven or a microwave oven.

In recent years, however, reflecting the convenience and high safety, microwave ovens have rapidly spread, and are now indispensable as household cooking utensils. With the spread of this microwave oven, cake mixes for microwave oven cooking are sold. However, even if these mixes are used, there is a problem that cakes cooked using a microwave oven have a harder texture and are more gummy than cakes cooked in a normal oven or steamer.

This is because the microwave oven internally heats it by microwaves and processes it in a short time, so that the gelatinization of starch is insufficient and the protein is thermally denatured and coagulated before the volume is sufficient. In addition, since it has a feature that water is likely to evaporate when left to stand after heating, it seems to have a hard and gummy texture.

As one of the countermeasures against these problems, JP-A-63-258529 discloses a method of using heat-treated wheat flour. This can be obtained, for example, by treating wheat flour by a method such as an extruder, a hot roller, steaming in a mixer, microwave heating, far-infrared heating method, or a combination thereof, or milling the wheat original grain after processing. It is reported that the heat-treated wheat flour is used in a microwave cake premix in an amount of 1 to 50% by weight, which reports that the cake has a soft texture, slows aging, and does not shrink in volume.

However, even if this method is used, cakes obtained by cooking in a microwave oven are still gummy, hard, and have a strong "pull" as compared with cakes cooked in an oven or a steamer. It has a texture.
Also, if the water content of the cake mix is increased to prevent this, there is a problem that the volume does not come out at all after microwave oven cooking, and the internal phase becomes like a cake and does not look like a cake. .

[0007]

In this situation, the present inventor provides cakes having the same texture as cakes cooked in an oven or a steamer even when cooked in a microwave oven. As a result of diligent research, it was found that by adding a certain kind of moist heat-treated flour to the cake mix, cakes having a soft, moist, and non-texturing texture can be obtained even after microwave oven cooking. The present invention has been completed.

[0008]

That is, the present invention is provided with both a depressurization line and a pressurized steam line, puts flour in a container that can be hermetically sealed at both internal pressure and external pressure, and after depressurization, Cake composition for microwave oven cooking, characterized in that it contains a heat-treated grain flour heat-treated product by heating the grain flour for a predetermined time and then cooling by performing pressure heating by introducing steam, or by repeating this operation. It is a thing.

The cereal flours referred to in the present invention include cereal flours such as wheat flour, corn flour and rice flour; corn starch, wheat starch,
Starch such as tapioca starch is generically referred to as 1 type or 2 types.
It is possible to appropriately mix and use one or more species.

In the production of the moist-heat-treated cereal flour used in the present invention, the cereal flour as described above is placed in a container that can be hermetically sealed against both internal pressure and external pressure, and then the treatment vessel is hermetically closed. Open and perform depressurization. At this time, the degree of pressure reduction is set to a degree of vacuum of about 700 mmHg (gauge) or more. Depending on the volume of the processing equipment (container) and the nature of the vacuum equipment, a vacuum degree of about 700 mmHg can be easily reached. About 7
If the vacuum level of 00 mmHg or more is reached, it is not necessary to maintain the state for a considerable time, immediately close the decompression line and open the pressurized steam line to introduce pressurized steam, and keep the temperature inside the container at 100 ° C or higher. (For example, 120 ° C to 130
℃). After maintaining this high temperature state for a predetermined time, the pressurized steam line is closed and allowed to cool, and then the moist-heat treated cereal flour is taken out.

When the treated flour layer is relatively thin, decompression-
The desired treatment effect can be obtained with one cycle of pressure heating,
In some cases (eg when the treated flour layer is thick) it is preferred to repeat this cycle. For example, decompression (700
mmHg or higher vacuum degree) -Pressurized steam introduction (internal temperature about 100 ° C or higher) -Re-depressurization (700 mmHg
Or higher vacuum degree) -pressurized steam introduction (for example, pressure in container is 1.3 kg / cm ² G, temperature is 120 ° C or higher) -like cooling.

[0012] It should be noted that the time left for heating with pressurized steam (heating time)
Is generally 10 to 30 minutes, though it varies somewhat depending on the volume of the apparatus (container), the type of processed flour, the thickness of the flour layer, and the like. By repeating the depressurization-heating cycle as described above, it is possible to increase the thickness of the grain layer in the treatment device (thus increasing the amount of the treated grain flour).

That is, when the above pressure-pressurization-pressure-pressure-pressure heat treatment was performed using a cylindrical device having a diameter of 40 cm, any portion of the flour layer, whether the thickness was 5 cm or 21 cm, Even if the above is taken, there is almost no difference in the modification / modification effect, and uniform treatment can be achieved.

Incidentally, depending on the size of the device, the thickness of the flour layer can be several times as large as this. After the final heat treatment of pressurized steam introduction, the steam introduction may be stopped and allowed to cool, and the heat-treated cereal flour may be taken out, but after the steam introduction is stopped, the decompression line is once opened to remove excess steam. It is advantageous in terms of handling to take out the heat-treated flour after cooling it under reduced pressure.

The moist heat-treated product of cereal flour used in the present invention thus obtained has the following characteristics.

A) The maximum viscosity in amylogram is reduced to 60% or less as compared with the viscosity before wet heat treatment, and there is no breakdown. b) As a result of the analysis of the differential scanning calorimeter, the gelatinization start temperature, the gelatinization peak temperature, and the gelatinization end temperature shift to the high temperature side, and the gelatinization heat decreases. c) Have a polarization cross. d) The digestibility by amylase is about 4 to 10 times the viscosity before the wet heat treatment. e) When this is used as a paste solution and subjected to heat treatment under pressure in an autoclave, the viscosity of the powder paste solution does not decrease. f) After this is used as a paste solution, the viscosity reduction rate of the paste solution by applying mechanical shearing force (stirring) is 10% or less of the initial viscosity.

According to the present invention, the heat-moisture-treated product of cereal flour as described above is contained in a cake composition for microwave oven cooking, and the content thereof is the total amount in the cake composition for microwave oven cooking. It is preferably from 5 to 100% of the flour. If the content is too small, the object of the present invention is difficult to achieve and the texture tends to be poor.

In order to obtain the composition of the present invention,
In addition to the heat-moisture treated product of this flour, commonly used raw materials, such as flour and starch, flour, saccharides, milk powder, eggs, salt, pigments, oils and fats, emulsifiers, swelling agents, etc. are appropriately mixed and mixed according to a conventional method Just stir.

The cake mix which is an example of the composition of the present invention is prepared by adding water or milk, mixing and stirring and then cooking in a microwave oven, in which case the amount of water or milk added is higher than usual, that is, Mix 100. 90 to 180 parts
When added in an amount of 100 parts by weight, preferably 100 to 150 parts, a softer and moist product having a good texture is obtained, and aging is delayed.

[0020]

The heat-moisture-treated product of cereal flour used in the present invention not only retains the grain structure of starch in the cereal flour but also has a strong structure. It is presumed that the function of the cake does not deteriorate, and therefore the physical properties of the cake do not become paste-like or dough-like even if the amount of water added is increased, and the inner phase swells finely and softly.

By the way, unlike the product of the present invention, the heat-treated wheat flour which has been heat-treated by an extruder or hot roll described in JP-A-63-258529 does not have such a water-retaining ability, and therefore has already been obtained. As described above, it cannot hold water, and its physical properties become paste-like or rice cake-like, which cannot be put to practical use.

[0022]

By using the composition according to the present invention, it is possible to provide cakes which have a soft and moist texture and do not have a hard texture even when cooked in a microwave oven.
Further, the obtained cakes retain a good texture even after 1 day from being cooked in a microwave oven, and are so-called products that are not easily aged.

[0023]

EXAMPLES The present invention will be further described with reference to Examples and Comparative Examples.

Examples 1 to 5 and Comparative Examples 1 to 2 A circular tube type container having a diameter of 40 cm and a depth of 80 cm and having a pressure-resistant container for internal and external pressure (manufactured by Hisaka, retort sterilizer) was used. Wheat flour [Flower made by Nisshin Flour Milling Co., Ltd.] was put into a 25 cm × 32 cm stainless steel bat so that the thickness was 5 cm torr (about 3.0 kg), then the container was sealed and the pressure was reduced first. The line was opened, and after 10 minutes, when the pressure was reduced to 30 Torr, the decompression line was closed and the pressurized steam line was opened to 2.4 kg / cm ^2.
After introducing the G vapor and 10 minutes later, when the temperature inside the can reached 124 ° C., the pressure was changed to the decompression line again to reduce the pressure.
After 30 minutes, when the pressure reaches 30 Torr, the pressure steam line is switched again to heat, and then the pressure is released and cooled.
The processed wheat flour was taken out of the pot, dried, and crushed to obtain heat-moisture treated wheat flour. Using this moist heat treated wheat flour, Table 1 below
A composition having the composition shown in was prepared to obtain a cake mix for microwave cooking. (Examples 1-5). For comparison, untreated wheat flour (Comparative Example 1) and wheat flour were obtained by continuous steam treatment for 3 seconds at a pressure of 1.0 kg / cm ² with a continuous mixer (Super Turbo manufactured by Nisshin Engineering Co., Ltd.). Pressure-moisture heat-treated wheat flour (Comparative Example 2) was used.

40 g of the cake mix composition for microwave cooking is placed in a container having a diameter of 6 cm and water is added to 40, 50, 60.
After adding ml (water content; 100, 125, 150%) and mixing well, three pieces of each were placed in a microwave oven (500 W) and cooked for 4 minutes to obtain a cake. The height of the central part of this cake was measured, and the internal phase and texture were evaluated by 10 panelists according to the evaluation criteria shown in Table 2 below, and the average value was obtained. It was as it was.

[0026]

[Table 1]

[0027]

[Table 2]

[0028]

[Table 3]

From the results shown in Table 3 above, the pressure- and pressure-moisture treated wheat flour after depressurization was added to 5 of the flour raw materials in the microwave cake mix.
The cake composition of the present invention containing ˜100% has a large volume even when microwave oven cooking is performed under high water addition conditions as the blending ratio of the moist heat treated wheat flour is increased, and a cake excellent in internal phase and texture is obtained. On the other hand, it can be seen that when the pressure-moisture-heat-treated wheat flour is used, such an effect is not observed.

Examples 6 to 10 and Comparative Examples 3 to 4 Compositions having the formulations shown in Table 4 below were prepared to obtain cake mixes for microwave oven cooking.

As the heat-moisture treated flour, pressure-reduced and pressure-moisture treated starch obtained in the same manner as the heat-moisture treated flour used in Example 1 except that wheat flour was replaced with corn starch (Example 6)
-10) Untreated starch (Comparative Example 3) and pressure-moisture treated starch (Comparative Example 4) were used.

Using this cake mix composition for microwave cooking, a cake was obtained in the same manner as in Examples 1 to 5, the height of the central portion of each cake was measured, and the internal phase and texture were evaluated in Example 1. The same evaluation test as that of ~ 5 was performed. The results are as shown in Table 5.

[0033]

[Table 4]

[0034]

[Table 5]

From the results shown in Table 5 above, the pressure- and pressure-heated starch after depressurization was added to the flour raw material in the microwave cake mix in an amount of 5 to 5.
The cake composition of the present invention containing 100%, as the blending ratio of the heat-moisture treated starch is increased, the cake is excellent in internal phase and texture even if microwave cooking is performed under high water addition conditions. On the other hand, it can be seen that such an effect is not observed when the pressure-moisture-treated starch is used.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hajime Hajime 5-3-1, Tsurugaoka, Oi-cho, Iruma-gun, Saitama Nisshin Flour Milling Co., Ltd. (72) Miwa Takahashi 5 Tsurugaoka, Oi-cho, Iruma-gun, Saitama Prefecture 3-3-1 Nisshin Flour Milling Co., Ltd.

Claims (2)

[Claims] 1. A decompression line and a pressurized steam line are both attached, and flour is placed in a container that can be hermetically sealed at both internal and external pressures to reduce pressure, and then pressure heating is performed by introducing steam, or A cake composition for microwave oven cooking, comprising a heat-moisture-treated product of flour obtained by heating the flour for a predetermined time and then cooling by repeating this operation. 2. The cake composition for microwave oven cooking according to claim 1, wherein the content of the moist-heat-treated cereal flour is 5 to 100% by weight based on the total cereal flour used in the cake composition. .