JPH09172942A - Production of heat swollen food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a heat swollen food, easy in freshness control and excellent in long time preservability, fresh feeling of a just-made food and taste by mixing raw materials such as grain flour to obtain a hydrated heat swelling dough, treating the dough under specific conditions and swelling it. SOLUTION: Oil and fat such as soybean oil is added to raw materials consisting mainly of grain flour preferably in an amount of 2-25% (based on a dough to be prepared), and these materials are mixed to obtain the hydrated dough (the solid content is preferably 50-75%), which swells when heated. The dough is packed in a heat-resisting container suitable for microwave heating and frozen to obtain a frozen product. Without defrosting, this frozen product is heated with microwave to swell it, and thus a heat swollen food is obtained just before eating. Further, the specific gravity of the dough is preferably adjusted to 0.5-0.8.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a sponge cake,
The present invention relates to a method for producing a heat-puffed food, such as a steamed bread and a pancake, in which a heat-puffed food that is inflated mainly by heating flour is produced.

[0002]

2. Description of the Related Art Examples of heat-puffed foods which are mainly made of cereal flour and which are puffed by heating include sponge cakes, steamed breads and hot cakes. Such heat-puffed food is usually produced in the following form and method,
It is offered to eaters.

As a first method, at home or in a store,
Some dough is prepared and subjected to heat treatment such as baking. Second
There is a method of distributing the finished product. As a third method, there is a method in which the finished product is stored in a frozen state, distributed, and thawed at the time of eating. The fourth method is to provide the premix type granules or powdered cake dough in the form of a raw material.

[0004]

However, each of the above conventional methods has the following problems. The above-mentioned first method is very time-consuming and requires a large amount of equipment. In the second method, the finished product cannot be stored for a long period of time, and thus freshness management is troublesome. Also, since it takes time from completion to eating, the freshness of the fresh product is lacking. The quality of the third method varies depending on the thawing conditions. In addition, since it cannot be stored for a long time after thawing, freshness management is troublesome. Also, since it takes time from completion to eating, the freshness of the fresh product is lacking. The above-mentioned fourth method requires the labor of adding and mixing liquids such as water, milk and eggs. In addition, if a heating step is carried out for pulverization or if it is usually stored at room temperature, the deterioration of flavor tends to proceed, and the freshness of the raw material is impaired. In addition, those with particularly advanced deterioration are markedly inferior in terms of flavor, such as accompanied by an off taste.

[0005]

In order to solve the above-mentioned problems, the method for producing a heat-expanded food according to claim 1 is a method for producing a heat-expanded food which is a food which is expanded by heating. By the time, the raw materials mainly consisting of flour are mixed, and when heated, a dough containing water is obtained, and the dough is filled in a heat-resistant container suitable for microwave heating, and the dough is frozen and frozen. In addition, at the time of eating, the frozen product is inflated by microwave heating without thawing the frozen product.

By the above method, raw materials are prepared, and the raw materials are mixed and frozen by the time of eating to prepare a frozen product. Next, at the time of eating, the frozen product is microwave-heated without being thawed. As a result, the frozen product is inflated to obtain a final form of food suitable for eating.

Therefore, from the factory that produces and supplies the above heat-expanded food, it can be shipped in the frozen state and distributed to stores, restaurants and the like. The person who purchased the food or the cook at the restaurant receives the heat-expanded food in the frozen state and stores it in a freezer or the like as necessary. Then, it is taken out from the freezer at home or in the store, and is microwaved without being thawed by using a heating cooker such as a microwave oven. In this way, it is possible to obtain a puffed food product in a state in which the frozen product can be puffed and actually eaten.

Therefore, it is not necessary to prepare and bake the dough at home or in a store, and it is sufficient to heat the dough with a simple cooking utensil such as a microwave oven. Therefore, unlike the above-mentioned first method, it is troublesome. It doesn't take much and the equipment is not large.

Further, since it is circulated in the frozen state, unlike the above-mentioned second conventional method, it can be stored for a long period of time and the freshness management becomes easy. Also, since the finished product is not inflated but is inflated for the first time during eating, it has a fresh feeling.

Further, since defrosting is not performed, there is no quality difference due to defrosting conditions, unlike the above-mentioned third conventional method. Also, since it is distributed in the frozen state, it can be stored for a long time,
Freshness management becomes easy. Also, since the finished product is not inflated but is inflated for the first time during eating, it has a fresh feeling.

Also, since the raw material has been mixed by the producer by the time of eating, the above-mentioned conventional fourth method is used.
Unlike the above method, it does not take the labor for the drinker to add and mix the liquid. Further, since the raw material is not pulverized, a fresher raw material can be used and the flavor is improved.

In the method for producing a heat-expanded food according to a second aspect, in addition to the method according to the first aspect, when the raw materials are mixed, fats and oils are added to the raw materials so as to be 2 to 25% in the dough. In addition, the solid content of the dough is adjusted to 50 to 75%.

According to the above method, in addition to the effect of the method of the first aspect, it is possible to produce a heat-puffed food product which is homogeneous in its entirety and has a moist texture without stickiness or dryness.

The method for producing a heat-expanded food according to claim 3 is characterized in that, in addition to the method according to claim 1 or 2, the specific gravity of the dough is adjusted to 0.5 to 0.8.

The specific gravity of the dough is adjusted mainly by the amount of air taken in. When the dough adjusted to this range is used, the microwave is heated when the microwave is heated as compared with the case where the specific gravity is higher. It becomes easier to reach the center part more quickly. Also, compared to when the specific gravity is smaller,
Excessive swelling can be suppressed, and the texture can be adjusted so that it is not too light. Therefore, by adjusting to the above-mentioned specific gravity, the above-mentioned claim 1 or 2
In addition to the effect of the described method, it is possible to further reduce uneven heating due to microwave heating and to make the heat-expanded food as a whole more uniform. Moreover, since the texture can be adjusted, a desired texture can be obtained.

In the method for producing a heat-expanded food according to claim 4, in addition to the method according to claim 1, 2 or 3, the dough is filled in the container having heat resistance, and the outer layer of the dough is heated by radiant heating. It is characterized in that the above-mentioned freezing is carried out after the preliminary heating for heating is carried out.

According to the above method, since the dough is radiantly heated in advance prior to the microwave heating, the outer layer of the dough is heat-altered, and becomes a swelled and heated state. Since the heat-expanded portion is foamed, microwaves are easily transmitted. Therefore, during the subsequent microwave heating, the microwave is allowed to reach the center of the dough quickly,
The heating can be performed uniformly over a wide range.
Thereby, in addition to the effect of the method of claim 1, 2 or 3, heating unevenness can be reduced, and a heat-puffed food product having less unevenness and more uniform puffing and a clean shape can be obtained.

[0018]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below. In the present embodiment, a dough containing mainly flour is filled in a container, circulated in a frozen state, and stored in a freezer at home or in a store. Then, at the time of eating, the food is taken out from the freezer and heated in a microwave oven as it is without thawing to eat. The type of food is not particularly limited as long as it is a product that swells when heated mainly with cereal flour. For example, sponge cake, steamed bread, hot cake, etc. can be mentioned.

(1) Blending As raw materials, as described below, flour, sugar, eggs,
Baking powder, fats, solids, etc.

Flour, Sugar and Egg Flour, sugar and egg may be those used in general cake dough, but are not particularly limited. The ratio of added weight is
It is generally about 1: 1 to 1: 1: 2, but the individual type and amount are not particularly limited.

Wheat flour is generally used as the cereal flour,
In addition, rye, barley flour, corn flour, etc. may be used alone or in combination of two or more.

When sugar is added, sweetness can be imparted and a body sensation can be imparted. Examples of sugars include monosaccharides such as glucose, disaccharides such as sucrose, maltose and lactose, starch degradation products such as oligotose and starch syrup, sugar alcohols such as sorbitol, and edible polyhydric alcohols.
These sugars can be used alone or in combination of two or more. Sucrose is most preferable in terms of flavor.

When eggs are added, the flavor can be improved and the foamability and emulsifying power can be improved. As the eggs, raw eggs, yolk, processed eggs such as sweetened eggs, dried eggs and frozen eggs are used.

Baking powder This is possible without addition, but if it is added, a heat-puffed food having a more uniform and fine texture can be produced. Types include acid agents and alkaline agents. Examples of the acidifying agent include alum, aluminum oxide, potassium hydrogen tartrate, glucono delta lactone, and monocalcium phosphate. Examples of the alkaline agent include ammonium carbonate, ammonium hydrogen carbonate, sodium hydrogen carbonate, magnesium carbonate, calcium carbonate and the like.

These acidic agents and alkaline agents may be used alone or in combination. Moreover, you may use a commercially available mixed preparation. The preferred amount added is 0.5% to 5% of the total dough, and more preferably 1% to 3%. If it is too much, it will have a salty taste, and the swelling will be too large, resulting in an unpleasant texture. On the other hand, if the amount is too small, the effect of making the texture uniform is low.

Fats and oils As fats and oils, soybean oil, rapeseed oil, corn oil, cottonseed oil,
Examples thereof include vegetable oils and fats such as palm oil, palm oil and safflower oil, animal oils and fats such as beef tallow and lard, milk and fats such as butter and cream, emulsified oils and fats such as shortening and margarine. These can be used alone or in combination of two or more. Among the usable fats and oils, liquid vegetable fats and oils such as soybean oil and rapeseed oil are preferable.

The preferred amount of addition is 2 to 25% of the total dough.
And more preferably 5 to 15%. If the amount is too small, a slightly moist feeling will be lacked when finished. On the other hand, if the amount is too large, the product becomes sticky and has an oily odor, which adversely affects the flavor.

Solid content The solid content of the raw materials contained in the dough is preferably 50 to 75% of the total dough, more preferably 60 to 7%.
By adjusting the amount to 0%, it is possible to obtain heat-puffed foods that are homogeneous throughout, have no dryness, and have a moist texture. If the solid content is too low, the water content will be high even after heating, and the product will become sticky and raw. If it is too much, it will have a slightly crispy texture.

Others Other raw materials include, for example, emulsifiers, stabilizers, quality improvers and the like.

Examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, sugar ester and lecithin.

Examples of the stabilizer include (a) gums derived from plants such as gum arabic, locust bean gum, guar gum, carrageenan, pectin, and alginic acid, (b) mucilages produced by microorganisms such as xanthan gum, and (c) gelatin. , Proteins such as casein, and (d) starch and starch derivatives.

Examples of the quality improving agent include calcium stearyl lactate.

In addition, dairy products such as milk and skim milk powder, flavors, other flavor materials, coloring agents and the like may be added.

(2) Process In the production, as shown below, each process of mixing, freezing and heating is performed in this order. If necessary, preheating is performed after mixing and before freezing.

Mixing The raw materials mentioned in the above-mentioned formulation section are mixed. This may be, but is not limited to, a normal cake dough making method. This gives a fluid dough.
For easy mixing, the all-in-one method in which all the raw materials are stirred and mixed at once is preferable.

If the air contained in the dough is small, the specific gravity of the dough becomes large. If the specific gravity of the dough is too large, it becomes difficult for the microwaves to reach the central portion of the dough during the subsequent microwave heating, and the peripheral portion is more likely to be heated first, which may cause uneven heating. In addition, if the specific gravity of the dough is too small, the swelling tends to be larger, and in some cases, the texture may be too light. for that reason,
Preferably, the specific gravity of the dough obtained by mixing is 0.5 to 0.
It is desirable to adjust to 8, and more preferably to 0.6 to 0.7. As a result, it is possible to reduce uneven heating when microwave heating is performed in a microwave oven later and to make the heat-expanded food as a whole more uniform. Further, it is possible to adjust and improve the desired texture.

The specific gravity is adjusted by (a) adding the flour after foaming the egg in advance, (b) adding a foamable substance such as an emulsifier, and (c) a continuous foaming device. Examples thereof include, but are not particularly limited to.

Preheating Prior to freezing the dough, it can be preheated as follows. Preheating can be performed by filling the dough into a heat-resistant container and radiantly heating (radiant heating) in an oven or the like. By this preheating, the outer layer of the dough is heat-altered. As a result, the outer layer changes from the state of the dough to the state of being expanded and heated. Since the heat-expanded portion is foamed, microwaves are easily transmitted. Therefore, the microwave reaches the central portion of the dough quickly, and the heating can be performed uniformly over a wide range. As a result, heating unevenness can be reduced in microwave heating / expansion in a microwave oven after freezing, and thus a heat-expanded food product with less surface irregularities, expanded to a more uniform state, and in a clean shape can be obtained. You can

Further, since the water content of the outer layer portion is reduced by the preheating, that portion is less likely to be affected by the microwave. Therefore, since alteration or swelling does not occur again, it is possible to substantially uniformly swell.

Similarly, since it is not easily affected by microwaves, it is possible to prevent the surface once fired in a clean state from being changed by microwaves. Therefore, a heat-puffed food product with a clean surface can be obtained.

The optimum conditions for preheating vary greatly depending on the volume and shape of the dough, and are not particularly limited. However, if the temperature is too high, the surface is too charred, and if the temperature is too low, deterioration by heating does not occur sufficiently. Further, if preheating is performed for a long time, swelling proceeds too much at this point, and there is no point in performing microwave heating. Therefore, the heating is preferably performed at a high temperature of 180 to 300 ° C. for a short time of about 5 minutes. Further, more preferably, it is performed at a temperature of 200 to 250 ° C.

After preparing the frozen dough, put it in a container. And it freezes immediately.
Examples of the freezing method include a method of directly putting the dough into a freezer after preparation, a method of freezing the dough by a quick freezing device such as a freezing tunnel, and then putting into the freezer, but are not particularly limited.

In the case where the above-mentioned preheating is carried out, it may be frozen immediately after the preheating while being kept in the heat resistant container.

The process up to this point is performed in a factory or the like, and in this state, the product is transported to a store such as a store or a restaurant or each home for distribution.

Microwave heating The frozen product obtained in the freezing step can be temporarily stored in a freezer or the like. Then, this frozen product is taken out from the freezer at the time of eating. Then, it is heated by a microwave heating device such as a microwave oven without thawing. Microwave heating is dielectric heating performed by applying microwaves to an object to be heated. As a result, a heat-expanded food product that is expanded by the expandability of the raw material is obtained. The microwave heating device may be for home use, commercial use, or industrial production, and is not particularly limited.

(3) Form Container shape Since microwave heating is internal heating, the shape of the container is not particularly limited, and various shapes can be used.

Container Material A material that can withstand microwave heating is required. When heating in an oven or the like as preheating before freezing, a material that can withstand this is required. Paper or because of simplicity and cost,
Modified paper such as coated paper is preferred. Alternatively, for example, edible containers such as plastics, corn for frozen dessert, and skin in the middle can be used. Examples of plastic containers include heat resistant resins such as polystyrene, polyethylene, polypropylene, polymethylmethacrylate, polyetheretherketone (PEEK), fluororesins, and polysulfates. Besides, for example, pottery, ceramics, glass and the like can be used.

In the heating process using a microwave oven or the like, the container may be transferred to another container and heated. In particular, when using an edible container, this is preferable because the container absorbs moisture when frozen and the texture tends to deteriorate. That is,
Until freezing, keep it in another moisture-resistant container, for example, a paper or plastic container as described above. If you want to preheat, put it in a heat-resistant container. Next, at the time of microwave heating, the frozen state may be transferred to an edible container and heated. Further, the microwave heating is not limited to the edible container, and the microwave heating can be performed by transferring the container to another container of your choice during microwave heating, for example, a container made of pottery or glass.

Capacity of container Although not particularly limited, the capacity for individual consumption is 100 to
Prepare 500 ml, preferably about 200 to 350 ml. Then, the dough is filled in such an amount that the dough does not overflow from the container even when it is inflated.

(4) Combination with other foodstuffs As a combination with other foodstuffs, fruit sauce, chocolate sauce, nuts such as almonds, chocolate chips, raisins, and liquor are kneaded into the dough in advance, or microwaved. After heating, it can be topped.

It is also possible to combine heat-puffed food after microwave heating with whipped cream, ice cream or the like, or put butter, margarine or the like on the heat-puffed food after microwave heating.

[0052]

【Example】

[Examples 1 to 6] The dough was prepared by introducing the raw materials shown in Table 1 into a mixer (Kenmix mixer manufactured by Aikosha Seisakusho) and stirring and mixing for 4 minutes. In the table,
G is granulated sugar, and B. P. Represents baking powder. Moreover, each numerical value is a weight ratio in each dough. Regarding each item of texture, texture and evaluation, “◯” indicates “good” and “Δ” indicates “slightly good”. Other points are described in the "Supplement" column.

Each 70 g of this dough is placed in a paper cup (200 m
1 volume) and immediately frozen in a freezer at −20 ° C. for 2 days. Take this out and put in a microwave oven (Toshiba, output 50
It was heated for 2 minutes at 0 W) and evaluated for texture and texture.

[0054]

[Table 1]

[Example 7] An emulsifying foaming agent for confectionery (manufactured by Dai-ichi Kogyo Seiyaku Co., Monoace S
P gold) was added at 1.5%, frozen in the same manner as above, and heated in a microwave oven. As a result, as compared with Example 6, a heat-puffed food product that was more uniformly puffed, had no unevenness on the upper surface, and had a lighter texture was obtained.

Example 8 The raw materials described in Example 6 were mixed in the same manner to prepare a dough, which was filled in a paper cake mold in an amount of 40 g each and then heated in an oven (Fujisawa Seisakusho, Queen Oven) at 200 ° C. Preheating was performed for 5 minutes. The dough thus obtained was immediately frozen in a freezer at -20 ° C for 2 days, and then the frozen product was taken out and heated in a microwave oven. As a result, a well-shaped heat-puffed food product having a perfectly puffed upper surface was obtained.

[0057]

As described above, the method for producing a heat-expanded food according to claim 1 of the present invention is a method for producing a heat-expanded food which is a food that is inflated by heating, by the time of eating. A raw material mainly composed of flour is mixed, a dough containing water that expands when heated is obtained, the dough is filled in a heat-resistant container suitable for microwave heating, and the dough is frozen to obtain a frozen product and eaten. Sometimes it is a method of expanding the frozen product by heating it in the microwave without thawing it.

Therefore, unlike the above-mentioned first method of the related art, there is an effect that no labor is required and the equipment is not large-scaled.

Further, unlike the above-mentioned second conventional method,
The effect that it can be stored for a long time and freshness management becomes easy,
The effect is that it has a fresh feeling.

Further, unlike the above-mentioned third conventional method,
The effect is that there is no quality difference due to the thawing conditions, that it can be stored for a long time and that freshness management is easy, and that there is a fresh feeling of freshness.

Further, unlike the above-mentioned fourth conventional method,
The effect that it takes no effort for the eater to add and mix the liquid and the effect that a fresher raw material can be used and a flavorful food product can be obtained.

In the method for producing a heat-expanded food according to a second aspect, in addition to the method according to the first aspect, when the raw materials are mixed, fats and oils are added to the raw materials so as to be 2 to 25% in the dough. In addition, the solid content in the dough is adjusted to 50 to 75%.

Therefore, in addition to the effect of the method according to the first aspect, it is possible to produce a heat-puffed food product which is homogeneous in its entirety and has a moist texture without stickiness or dryness.

The method for producing a heat-expanded food according to claim 3 is a method of adjusting the specific gravity of the dough to 0.5 to 0.8 in addition to the method of claim 1 or 2.

Therefore, in addition to the effect of the method of claim 1 or 2, there is no heating unevenness due to microwave heating.
It is possible to produce a heat-puffed food product that has no unevenness on the upper surface, is uniformly puffed over the whole, and has a desired and better texture.

In addition to the method of claim 1, 2 or 3, the method for producing a heat-expanded food according to claim 4 comprises preheating by filling the heat-resistant container with the dough and heating the outer layer of the dough by radiant heating. This is a method of performing the above-mentioned freezing after the operation.

Therefore, in addition to the effect of the method of claim 1, 2 or 3, there is an effect that a clean heat-puffed food having a uniform puffed shape can be obtained.

Claims (4)

[Claims] 1. A method for producing a heat-expanded food, which is a food that expands when heated, comprising mixing raw materials consisting mainly of flour by eating and expanding when heated.
Obtain a dough containing water, fill the dough into a heat-resistant container suitable for microwave heating, freeze the dough to obtain a frozen product, and at the time of eating, microwave heat without thawing the frozen product. A method for producing a heat-expanded food, which comprises expanding the frozen product according to claim 1. 2. When the above raw materials are mixed, fats and oils are added to the raw materials so as to be 2 to 25% in the dough, and the solid content in the dough is adjusted to 50 to 75%. The method for producing a heat-expanded food according to claim 1. 3. The method for producing a heat puffed food according to claim 1, wherein the specific gravity of the dough is adjusted to 0.5 to 0.8. 4. The freezing is performed after the dough is filled in the heat-resistant container and preheated by heating the outer layer of the dough by radiant heating. 2. The method for producing a heat-expanded food according to 2 or 3.