WO2018221634A1

WO2018221634A1 - Hotcake-like food, premix for hotcake-like food, cake donut, and premix for cake donut

Info

Publication number: WO2018221634A1
Application number: PCT/JP2018/020898
Authority: WO
Inventors: 傳史松浦; 綾志郎棟久; 直基坂元
Original assignee: 三菱ケミカルフーズ株式会社
Priority date: 2017-05-31
Filing date: 2018-05-31
Publication date: 2018-12-06
Also published as: CN110913699A; JP7205468B2; JPWO2018221634A1

Abstract

Provided are: a hotcake-like food containing an emulsifier in which a sucrose fatty acid ester having a constituent fatty acid with a carbon number of 16 or less is included in an amount of 0.05-1.0 wt% with respect to wheat flour; and a premix for the hotcake-like food. The HLB of the sucrose fatty acid ester is preferably 11-20.

Description

Hot cake-like food, hot cake-like food premix, cake donut, and cake donut premix

The present invention relates to a hot cake-like food, a premix for hot cake-like food, a cake donut, and a premix for cake donut.

Add emulsifiers such as sucrose fatty acid esters to the hot cake-like food to improve the texture of the hot cake-like food, such as softness, and to increase the specific volume after baking the hot cake-like food The technology to do is known.

For example, a technique related to a method for producing a hot cake that uses a polyglycerin fatty acid ester and a sucrose fatty acid ester in combination to obtain a soft texture and a preferable internal phase (see Patent Document 1, etc.), a total of 100 parts by weight of flour and sugar By whipping dough using 0.5 to 20 parts by weight of emulsifier, the texture is soft and smooth, the texture is fine, the specific volume is increased, and the flavor is good. Such a technique (see Patent Document 2) is known.

According to the technology related to the conventional method for producing a hot cake, a hot cake having a good softness and a wet feeling can be produced, but there are the following problems.

With any of the techniques known in the art, there is no description of a technique for improving the crispness, which is an important texture in hotcakes, and a good hotcake that balances crispness and mouthfeel. There is no technical disclosure about the method of manufacturing.

In the formulation specifically implemented in Patent Document 1, those having an HLB of 11 to 13 are used as sucrose fatty acid esters, but there is no disclosure of the details of the fatty acids constituting the sucrose fatty acid esters. Further, under the conditions specifically implemented in Patent Document 2, the amount of emulsifier added exceeds 3% of the total amount, and according to the study by the present inventors, a wide range of customers can be obtained by any previously known technique. It was not possible to provide a hot cake-like food that gave a good texture to the food. In addition, Patent Document 2 has a problem that the amount of emulsifier added is large, which is not suitable for consumer needs to reduce food additives such as emulsifiers as much as possible, and the cost is further increased.

Like hot cake-like foods, cake donuts made by heating dough made without whipping are also foods that require a balance between crispness and mouthfeel, similar to foods for hot cakes Had the problem of.

Japanese Patent Laid-Open No. 62-158446 JP-A-5-15297

The present invention is a hot cake-like food with the least amount of emulsifier added as much as possible due to recent health-consciousness and diversification of food, and excellent texture, particularly crispness and mouthfeel, which are important in hot cake-like foods, and It is a first object to provide a premix for hot cake-like food that can be easily produced.

In addition, the present invention is a cake donut with the least amount of emulsifier added as much as possible due to recent health consciousness and diversification of food, and excellent texture, especially crispness and mouthfeel, which is important in cake donuts, and simplified It is a second object to provide a premix for cake donuts that can be manufactured.

The present inventor was particularly excellent in crispness and mouth-melting feeling even with a smaller amount of added emulsifier, by selecting and adding the type of constituent fatty acid of sucrose fatty acid ester suitable as an emulsifier, and also HLB. We have developed a hot cake-like food with a good texture.
In addition, the present inventor is excellent in crispness and mouth-feeling feeling even with a smaller amount of added emulsifier, by selecting and adding the constituent fatty acid of sucrose fatty acid ester suitable as an emulsifier, and further by adding HLB. In addition, we have developed a cake donut with a good texture.

The gist of the present invention is as follows.

[1] A hot cake-like food containing wheat flour and sucrose fatty acid ester, containing at least 0.05 to 1.0% by weight of an emulsifier containing sucrose fatty acid ester, based on the wheat flour, A hot cake-like food in which the fatty acid of the ester has 16 or less carbon atoms.

[2] The hot cake-like food according to [1], further comprising a glycerin fatty acid ester.

[3] The hot cake-like food according to [1] or [2], wherein the sucrose fatty acid ester has an HLB of 11 to 20.

[4] The method for producing a hot cake-like food according to any one of [1] to [3], comprising a step of adding a mixture of sucrose fatty acid ester and wheat flour.

[5] A premix for a hot cake-like food containing wheat flour and sucrose fatty acid ester, containing at least 0.05 to 1.0% by weight of an emulsifier containing sucrose fatty acid ester, A premix for a hot cake-like food, wherein the constituent fatty acids of the sucrose fatty acid ester have 16 or less carbon atoms.

[6] The premix for hot cake-like food according to [5], further containing glycerin fatty acid ester.

[7] The premix for hot cake-like food according to [5] or [6], wherein the sucrose fatty acid ester has an HLB of 11 to 20.

[8] The method for producing a premix for a hot cake-like food according to any one of [5] to [7], comprising a step of adding a mixture of the sucrose fatty acid ester and wheat flour.

[9] A cake donut containing wheat flour and sucrose fatty acid ester, containing at least 0.05 to 1.0% by weight of an emulsifier containing sucrose fatty acid ester, based on the flour, Cake donuts having 16 or fewer carbon atoms in the constituent fatty acids.

[10] The cake donut according to [9], further containing a glycerin fatty acid ester.

[11] The cake donut according to [9] or [10], wherein the sucrose fatty acid ester has an HLB of 11 to 20.

[12] The method for producing a cake donut according to any one of [9] to [11], comprising a step of adding a mixture of sucrose fatty acid ester and wheat flour.

[13] A cake donut premix containing wheat flour and sucrose fatty acid ester, containing at least 0.05 to 1.0% by weight of an emulsifier containing sucrose fatty acid ester relative to wheat flour, A premix for cake donuts having 16 or less carbon atoms in the fatty acid ester.

[14] The premix for cake donuts according to [13], further containing a glycerin fatty acid ester.

[15] The premix for cake donuts according to [13] or [14], wherein the sucrose fatty acid ester has an HLB of 11 to 20.

[16] The method for producing a premix for cake donuts according to any one of [13] to [15], comprising a step of adding a mixture of the sucrose fatty acid ester and wheat flour.

According to the present invention, a hot cake-like food excellent in texture, particularly a crispness and a mouthfeel that is important in a hot cake-like food, and a hot cake that can be easily produced while suppressing the addition amount of an emulsifier A premix for food is provided.
In addition, according to the present invention, a cake donut excellent in texture, particularly a crispness and a mouthfeel that is important in a cake donut, and a cake donut pre-press that can be easily produced, while suppressing the amount of emulsifier added to a small amount. A mix is provided.

It is a figure which shows the scale bar used for sensory evaluation.

Hereinafter, embodiments of the present invention will be described in detail.
The description of the constituent elements described below is an example (representative example) of an embodiment of the present invention, and the present invention is not specified in these contents unless it exceeds the gist.

The hot cake-like food of the first invention, the premix for hot cake-like food, the cake donut of the second invention, and the premix for cake donut contain a sucrose fatty acid ester having 16 or less carbon atoms in the constituent fatty acid. An emulsifier is contained in an amount of 0.05 to 1.0% by weight based on wheat flour.

A hot cake-like food is a batter obtained by kneading flour and eggs, sugars, a swelling agent, etc. with water or milk, if necessary, without heating the frying pan or hot plate. It is baked with cooking utensils. Specifically, pancakes that are comparatively thin and baked as a staple food, and hot cakes that are comparatively thick and eaten as a snack or dessert.

The hot cake-like food of the present invention is common in that the name includes the word cake, but the hot cake-like food of the present invention and a foamed cake that requires a whipping step such as sponge cake or pound cake Means that the texture and dough state are completely different from each other due to the difference in the manufacturing process and composition of materials.
The foaming type cake needs a whipping step for embedding bubbles. On the other hand, the hot cake-like food is different from the foam-type cake in that it is expanded by a swelling agent typified by baking powder in the step of baking the batter. The hot cake-like food does not require a whipping step, and therefore, the required amount of egg is different from the foamed cake.
Furthermore, many foaming cakes are baked in an oven or the like by placing them in a mold. On the other hand, a hot cake-like food is baked one side at a time in a frying pan or a hot plate. Therefore, due to the difference in heat transfer during baking, the surface of the dough and the inner phase are completely different from the foamed cake.
Hot cake-like foods are required to be simple in that the powder is lightly mixed with water or milk and baked immediately in a frying pan or the like.

Cake donuts are mainly made of wheat flour, and if necessary, add a swelling agent, fats and oils, salt, monosaccharides and / or disaccharides, add water and eggs, mix, and mold the resulting dough. This is an oily donut, which is distinguished from yeast donuts produced by adding yeast to the dough and fermenting it.

[Sucrose fatty acid ester]
First, a sucrose fatty acid ester that is selectively used as an emulsifier in the present invention will be described.

In the present invention, a sucrose fatty acid ester having a constituent fatty acid having 16 or less carbon atoms (hereinafter sometimes referred to as “specific sucrose fatty acid ester”) is used as the sucrose fatty acid ester. When the constituent fatty acid is a sucrose fatty acid ester having 17 or more carbon atoms, it is impossible to obtain a hot cake-like food or cake donut that is excellent in both crispness and mouth melting feeling.

The specific sucrose fatty acid ester used in the present invention only needs to have 16 or less carbon atoms in the constituent fatty acid, but the constituent fatty acid in the specific sucrose fatty acid ester preferably has 12 or more carbon atoms, more preferably 14 or more, 16 is most preferred. The constituent fatty acid may be a linear saturated fatty acid such as palmitic acid, a linear unsaturated fatty acid such as palmitoleic acid, and may have a branched chain. Saturated fatty acids are preferred.

The specific sucrose fatty acid ester only needs to contain a constituent fatty acid having 16 or less carbon atoms, and the fatty acid having a carbon number larger than 16 may be contained in the constituent fatty acid. In that case, 60% by weight or more of the constituent fatty acid is preferably a fatty acid having 16 or less carbon atoms, and the proportion of the fatty acid having 16 or less carbon atoms in the constituent fatty acid is more preferably 70% by weight or more, and 80% by weight or more. More preferred is 90% by weight or more.

The HLB of the specific sucrose fatty acid ester is not particularly limited, but from the viewpoint of dispersibility in batter, the HLB is preferably 11-20, more preferably 14-20, and even more preferably 15-20. In particular, those having an HLB of 16 to 20 are preferred. If the HLB is lower than the above lower limit, the water dispersibility in the batter is poor and it is difficult to use.

Sucrose fatty acid esters are food emulsifiers known per se, and commercially available ones can be used. Examples of commercially available specific sucrose fatty acid esters having 16 or less carbon atoms are “Ryoto Sugar Ester P-1670”, “Ryoto Sugar Ester P-1570”, “Ryoto Sugar Ester P-1195”. "Ryoto sugar ester monoester-P", "Ryoto sugar ester M-1695", "Ryoto sugar ester L-1695" (manufactured by Mitsubishi Chemical Foods, Inc., trade name), and the like.
As specific sucrose fatty acid ester, what was manufactured by irradiating with a microwave as described in Japanese Patent No. 5945756 may be used.

[Other emulsifiers]
In the present invention, only a specific sucrose fatty acid ester may be used as an emulsifier, and an emulsifier other than the specific sucrose fatty acid ester (hereinafter referred to as “other emulsifier”) may be used in combination.

Other emulsifiers are not particularly limited, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin Examples include fatty acid esters such as fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid esters, lecithin, and enzyme-treated lecithin. Natural emulsifiers such as saponins and plant sterols can also be used. These may be used alone or in combination of two or more.
As the emulsifier, an oil or fat composition in which one or more of the above emulsifiers are mixed with an oil or fat can also be used.

Of these, it is preferable to use an inexpensive glycerin fatty acid ester from the viewpoint of economy. Among these, monoglycerin fatty acid esters are particularly preferably used from the viewpoint of good crispness when combined with specific sucrose fatty acid esters.

As the glycerol fatty acid ester, a monoglycerol fatty acid ester having an average polymerization degree of glycerol of usually 10 or less, preferably 6 or less, more preferably 3 or less, and most preferably 1 is used. The monoglycerol fatty acid ester content in the glycerol fatty acid ester is preferably 50% by weight or more, more preferably 70% by weight or more, still more preferably 80% by weight or more, and most preferably 90% by weight or more.

The number of carbon atoms of the fatty acid constituting the glycerin fatty acid ester is not particularly limited, and is usually 10 or more, preferably 12 or more, more preferably 14 or more, most preferably 16 or more, and usually 22 or less, preferably 18 or less. .

In the composition ratio of the fatty acid constituting the glycerin fatty acid ester, the constituent ratio of the fatty acid having 16 carbon atoms is preferably 50 mol% or more, particularly preferably 55 mol% or more.

The HLB of the glycerin fatty acid ester is preferably 1 or more, more preferably 3 or more, preferably 9 or less, more preferably 6 or less.

Specific examples of the glycerin fatty acid ester include “Ryoto polyglycerin B-70D”, “Ryoto polyglycerin SWA-10D”, “Ryoto polyglycerin SWA-15D”, “Ryoto polyglycerin SWA-20D”, “ Ryoto polyglycerester B-100D, Ryoto polyglycerate ER-60D, Ryoto polyglycerate LOP-120PP, Ryoto polyglycerate HS9, Ryoto polyglycerate TS4, Ryoto polyglycerester “TS2”, “Ryoto-polyglycerester L-10D”, “Ryoto-polyglycerester S-28D”, “Ryoto-polyglycolester O-50D” (trade name, manufactured by Mitsubishi Chemical Foods, Inc.); “Myverol 18-04” (Such as manufactured by Koyo Shosha Co., Ltd., trade name); “SY Glister DAS-7S”, “SY Glister TS-5S”, “SY Glister PS-5S”, “SY Glister MS-3S”, “SY Glister TS-” 3S "," SY Glister PS-3S "," SY Glister DAO-7S "," SY Glister PO-5S "," SY Glister MO-3S "," SY Glister PO-3S "," SY Glister MB-750 " "SY Glister DDB-750", "SY Glister NE-750" (trade name, manufactured by Sakamoto Pharmaceutical Co., Ltd.); "Sunsoft Q-185S", "Sunsoft Q-1810S", "Sunsoft Q- 175S "," Sunsoft Q-1710S "," Sunsoft A-186E "," Sunfat PS-8B "," Sunfat PS-6 " ”,“ Sunsoft Q-14S ”,“ Sunsoft Q-12S ”,“ Sunsoft A-121C ”,“ Sunsoft A-141C ”,“ Sunsoft A-171C ”,“ Sunsoft A-181C ” "Sunsoft A-121E", "Sunsoft A-141E", "Sunsoft A-171E", "Sunsoft A-181E", "Sunsoft Q-18B", "Sunsoft Q-18D", "Sunsoft A-181E" "Soft Q-17B", "Sunsoft A-143E", "Sunsoft A-173E", "Sunsoft A-183E" (trade name, manufactured by Taiyo Chemical Co., Ltd.); "Emalgie MS", "Emalgie MH" , "Emulgie P-100", "Emulgie ML", "Emulgie OL-100H", "Emulgie HRO", "Emulgie MO", "Emulgie MV", "Poem M-10" 0, Poem M-200, Poem M-300, Poem V-200, Poem B-200, Poem P-200, Poem L-200, Poem DL-200V "Poem CS-200", "Poem K-30", "Poem K-37V", "Poem B-10", "Poem DS-100A", "Poem DO-100V", "Poem DP-95RF", "Poem J-2081V", "Poem PR-300", "Poem S-60V", "Poem 0-80V", "Poem S-65V", "Poem B-150", "Poem SMV-302", " “Solman S-300”, “L-300” (trade name, manufactured by Riken Vitamin Co., Ltd.); “NIKKOL Hexaglyn 1-M”, “NIKKOL Hexaglyn 1-L”, “NIKKOL Decaglyn 1-SV ”,“ NIKKOL Decaglyn 1-OV ”,“ NIKKOL Decaglyn 1-M ”,“ NIKKOL Decaglyn 1-L ”,“ NIKKOL HexagLNMS ”. ”,“ NIKKOL Decaglyn 3-OV ”,“ NIKKOL Decaglyn 3-SV ”,“ NIKKOL Hexalyn 1-SV ”,“ NIKKOL Hexalyn 1-OV ”,“ NIKOLV Chemical ” Name).

It is not preferable to use a sucrose fatty acid ester other than the specific sucrose fatty acid ester as the other emulsifier, since it may impair the meltability of the mouth.

[Emulsifier content]
In the hot cake-like food and the premix for hot cake-like food of the first invention and the cake donut and the premix for cake donut of the second invention, the content of the emulsifier containing the specific sucrose fatty acid ester is It is 0.05 to 1.0% by weight, preferably 0.05 to 0.5% by weight, and more preferably 0.05 to 0.2% by weight. When the content of the emulsifier is less than 0.05% by weight, it is not possible to sufficiently obtain a function such as a texture improvement by the emulsifier, and when it exceeds 1.0% by weight, there is a tendency that the excessive emulsifier causes poor mouth dissolution. In addition, the object of the present invention to suppress the amount of emulsifier used cannot be achieved.

When other emulsifiers such as the aforementioned glycerin fatty acid ester are used in combination with the specific sucrose fatty acid ester as an emulsifier, the ratio of the specific sucrose fatty acid ester in the total emulsifier is preferably 5% by weight or more, more preferably 10% by weight or more. It is preferably 15% by weight or more, and particularly preferably 20% by weight or more. The ratio of the specific sucrose fatty acid ester in the total emulsifier is preferably 90% by weight or less, more preferably 80% by weight or less, still more preferably 70% by weight or less, and particularly preferably 60% by weight or less. If the ratio of the specific sucrose fatty acid ester in the emulsifier is too small, the effect of improving the crispness feeling and the mouth melting feeling by using the specific sucrose fatty acid ester cannot be obtained sufficiently. When there are too many ratios of the specific sucrose fatty acid ester in an emulsifier, cost will become high and economical efficiency will be impaired.

Particularly in the present invention, the specific sucrose fatty acid ester is preferably blended so that the ratio of the specific sucrose fatty acid ester to wheat flour is 0.05 to 0.5% by weight, particularly 0.05 to 0.2% by weight. .

[flour]
As the flour, any flour can be used as long as the solution of the problem of the present invention is not hindered. Among them, it is preferable to use mainly weak flour, and mix and use strong flour, semi-strong flour, medium flour, millet, etc. as appropriate.

As the weak flour to be used, those used for confectionery production such as 1st grade flour, 2nd grade flour, 3rd grade flour, etc. can be mentioned, regardless of the type of wheat flour derived. A plurality of these flours can be mixed and used as long as the flour is mainly used.

The content of flour in the hot cake-like food of the first invention and the cake donut of the second invention is usually 1 to 90% by weight, preferably 10 to 80% by weight, more preferably 20 to 70% by weight, most preferably Is 30 to 60% by weight.

The flour content in the pre-mix for hot cake-like food of the first invention and the pre-mix for cake donuts of the second invention is not particularly limited, but is usually 1 to 99% by weight, preferably 10 to 90% by weight. More preferably, it is 20 to 85% by weight, and most preferably 40 to 80% by weight.

In any case, when the content of the flour is too small, the dough formation tends to be difficult, and when it is too much, the dough tends to be hard and the mechanical resistance tends to decrease.

[Other additives and raw materials]
The hot cake-like food of the first invention and the premix for hot cake-like food, and the cake donut and the premix for cake donut of the second invention are usually an emulsifier containing flour and a specific sucrose fatty acid ester, a saccharide, Manufactured by mixing fats and oils, swelling agents, other additives and raw materials used as necessary.

(Sugar)
The saccharide is not particularly limited, and examples thereof include monosaccharides, oligosaccharides, polysaccharides, sugar alcohols, mixtures thereof, and natural saccharides. Only 1 type may be used and 2 or more types may be mixed and used.

Specifically, examples of the monosaccharide include glucose (glucose), galactose, fructose (fructose), arabinose, xylose and the like.

Oligosaccharides include sugars, maltose, cellobiose, lactose, trehalose, palatinose and other disaccharides, maltooligosaccharides, isomaltoligosaccharides, fructooligosaccharides, galactooligosaccharides, whey oligosaccharides, xylooligosaccharides, dextrin, cyclodextrins, and coupling sugars. And sugars with 3 or more sugars.

Examples of sugar alcohols include sorbitol, xylitol, mannitol, maltitol, palatinit, erythritol, and reduced starch saccharified product.

Polysaccharides include carrageenan, agar, alginic acid, guar gum, tara gum, locust bean gum, tamarind gum, silium seed gum, mannan, gum arabic, tragacanth gum, karaya gum, pectin, xanthan gum, gellan gum, curdlan, pullulan, cellulose, cellulose derivatives. , Starch, modified starch and the like.

These mixtures and natural sugars include isomerized sugar, starch syrup, honey, maple syrup and the like.

Among these, from the viewpoint of sweetness and baking color, sugar or glucose is preferable as sugar, and it is particularly preferable to use both sugar and glucose.

Sugars are usually used in an amount of 1 to 100% by weight based on wheat flour, depending on whether the type of hot cake-like food is a hot cake, a pancake, or a cake donut.

(Oil and fat)
Fats and oils include butter and butter fat and other animal fats, lard, fish whale oil and other animal fats, palm oil, palm kernel oil, palm oil, cocoa butter, sesame oil, safflower oil, soybean oil, corn oil, rapeseed oil, sunflower Examples thereof include vegetable oils such as oil, cottonseed oil, peanut oil and olive oil, oils and fats containing these animal oils and / or vegetable oils, and processed oils and fats which have been cured, fractionated, and transesterified. Only 1 type may be used for these fats and oils, and 2 or more types may be mixed and used for them. A shortening prepared by mixing a plurality of fats and oils in advance may be used.

Oils and fats are usually used in an amount of 0.1 to 50% by weight based on the flour.

(Puffing agent)
The puffing agent is not particularly limited, and any puffing agent that is generally used in foods can be used as needed. Among them, baking powder can be preferably used. As the baking powder, for example, a composition comprising an alkaline component that exhibits alkalinity and serves as a gas generating source, such as sodium hydrogen carbonate and ammonium chloride, and an acidic component that plays a role in promoting gas generation with an acid or a salt that exhibits an acidic reaction. Can be mentioned.

Examples of the acidic component include potassium hydrogen tartrate, calcium dihydrogen phosphate (also called primary calcium phosphate), tartaric acid, calcined alum, fumaric acid, sodium phosphate, glucono delta lactone, and the like.

Even if a dispersing agent such as corn starch or starch is added to the swelling agent so that the swelling agent components do not react with each other during storage, or when the swelling agent absorbs moisture, Good.

The expansion agent is usually used in an amount of 0.1 to 50% by weight based on the flour.

(Other ingredients)
The hot cake-like food of the first invention and the premix for hot cake-like food, and the cake donut and the premix for cake donut of the second invention are further provided with dairy ingredients, salt, millet, raisin and other dried fruits, eggs In addition, artificial sweeteners such as erythritol and aspartame, seasonings, preservatives, fortifiers such as vitamins and calcium, flavorings, coloring agents, and the like may be contained.

Examples of millet include millet, millet, millet, sorghum, barley, barley, rye, oats and other gramineous crops, soybeans, red beans and other beans, cashew nuts, buckwheat, sesame, etc. It can be suitably adjusted according to the application. Only 1 type of millet may be used, or 2 or more types may be mixed and used.

Examples of milk components include condensed milk such as raw milk, full fat powdered milk, skim milk powder, and whole fat condensed milk, butter, fresh cream, concentrated cream, cheese, yogurt and the like. Only 1 type may be used for a milk component, and 2 or more types may be mixed and used for it.

As the egg, whole egg, egg yolk alone, or egg white, dried whole egg, dried egg white, dried egg yolk and the like can be used.

[Preparation of pre-mix for hot cake-like food]
The premix for hot cake-like food of the first invention is prepared by uniformly mixing wheat flour, an emulsifier containing a specific sucrose fatty acid ester, saccharides, fats and oils, a swelling agent, other additives and raw materials.

In preparing the premix for a hot cake-like food, all the above components may be added and mixed at once, or only a part of them may be mixed in advance and the rest may be mixed.

The pre-mix for hot cake-like food of the first invention may be provided as a mixture of all components contained in the pre-mix for hot cake-like food, and some components are separate from other components. Although it may be provided, it is preferable that at least the specific sucrose fatty acid ester and wheat flour are used as a mixture in the production of a premix for a hot cake-like food. This is because the effect is maximized by the efficient contact between the specific sucrose fatty acid ester and the flour.

[Manufacture of hot cake-like food]
The hot cake-like food of the first invention is preferably added to the premix for the hot cake-like food of the first invention with a predetermined amount of water and, if necessary, milk components such as eggs and raw milk in a predetermined ratio, It is manufactured by preparing a batter by kneading and baking it. The batter used for baking uses the pre-mix for hot cake-like food of the first invention, the above-mentioned wheat flour, an emulsifier containing a specific sucrose fatty acid ester, saccharides, fats and oils, a swelling agent, and other components used as necessary In addition, a predetermined amount of water and, if necessary, milk components such as eggs and raw milk are added at a predetermined ratio and kneaded to prepare directly without passing through the premix for hot cake-like food of the first invention. You can also.

For the same reason as in the production of a premix for a hot cake-like food, it is preferable that wheat flour and a specific sucrose fatty acid ester are used as a mixture also in the production of a hot cake-like food.

[Preparation of premix for cake donuts]
The premix for cake donuts of the second invention is prepared by uniformly mixing flour, an emulsifier containing a specific sucrose fatty acid ester, saccharides, fats and oils, a swelling agent, other additives and raw materials.

In preparing the premix for cake donuts, all the above-mentioned components may be added and mixed at once, or only a part of them may be mixed in advance and the rest may be mixed.

The cake donut premix of the second invention may be provided as a mixture of all components contained in the cake donut premix, and some of the components are provided separately from the other components. However, at least the specific sucrose fatty acid ester and the wheat flour are preferably used as a mixture in the production of a premix for cake donuts. This is because the effect is maximized by the efficient contact between the specific sucrose fatty acid ester and the flour.

[Manufacture of cake donuts]
The cake donut of the second invention is preferably a batter by adding and kneading a predetermined amount of water and, if necessary, milk components such as eggs and raw milk to the cake donut premix of the second invention. Is prepared and oiled. In addition to using the cake donut premix of the second invention, the batter to be used for the oil can be used for the above-mentioned wheat flour, emulsifiers containing specific sucrose fatty acid esters, sugars, fats and oils, puffing agents, and other ingredients used as necessary. It is also possible to prepare directly without passing through the premix for cake donut of the second invention by adding a predetermined amount of water and, if necessary, milk components such as eggs and raw milk in a predetermined ratio and kneading. .

For the same reason as in the production of the cake donut premix, it is preferable that the flour and the specific sucrose fatty acid ester are used as a mixture also in the production of the cake donut.

Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to the description of the following examples unless it exceeds the gist.

[Pancake]
(Production Example 1)
440 g of weak flour, 80 g of sugar, 40 g of glucose, 20 g of shortening, and 20 g of baking powder were weighed, put into a food processor, and stirred and mixed for 3 minutes to prepare Premix A.

(Production Example 2)
Furthermore, 0.44 g of sucrose fatty acid ester (“Ryoto Sugar Ester P-1670” manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB: 16, carbon number of constituent fatty acid (palmitic acid): 16) (0.1% by weight of wheat flour) ) Premix B was prepared in the same manner as in Production Example 1 except that it was added.

(Production Example 3)
Furthermore, 0.44 g of sucrose fatty acid ester (“Ryoto Sugar Ester P-1670” manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB: 16, carbon number of constituent fatty acid (palmitic acid): 16) (0.1% by weight of wheat flour) ), Monoglycerin fatty acid ester (“Myverol 18-04K” manufactured by Koyo Trading Co., Ltd.), HLB: 4, content of monoglycerin fatty acid ester: 93% by weight, carbon number of constituent fatty acids: 16 and 18, carbon number of constituent fatty acid of 16 Premix C was prepared in the same manner as in Production Example 1, except that 1.76 g (0.4% by weight of wheat flour) was added.

(Production Example 4)
Furthermore, 0.44 g of sucrose fatty acid ester (“Ryoto Sugar Ester S-1170” manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB: 11, carbon number of constituent fatty acid (stearic acid): 18) (0.1% by weight of wheat flour) ) A premix D was prepared in the same manner as in Production Example 1 except that it was added.

(Production Example 5)
Furthermore, 1.76 g of sucrose fatty acid ester (“Ryoto Sugar Ester P-1670” manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB: 16, carbon number of constituent fatty acid (palmitic acid): 16) (0.4% by weight of wheat flour) ), And pre-mix E was prepared in the same manner as in Production Example 1 except that 7.04 g (1.6% by weight of wheat flour) of monoglycerin fatty acid ester (manufactured by Koyo Trading Co., Ltd. “Myverol 18-04K”) was added. .

(Production Example 6)
Furthermore, 0.44 g of sucrose fatty acid ester ("Ryoto Sugar Ester M-1695" manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB: 16, carbon number of constituent fatty acid (myristic acid): 14) (0.1% by weight of wheat flour) ) A premix F was prepared in the same manner as in Production Example 1 except that it was added.

(Reference Example 1)
To the premix A 180 g obtained in Production Example 1, 156 g of water was added, and the batter was created by stirring about 100 times until there was no waste. 100 g of this batter was put on a 180 ° C. hot plate, baked for 4 minutes on one side, and turned over for 3 minutes to obtain a hot cake A.

Example 1
Hot cake B was obtained in the same manner as in Reference Example 1 except that premix B was used instead of premix A.

(Example 2)
A hot cake C was obtained in the same manner as in Reference Example 1 except that the premix C was used instead of the premix A.

(Comparative Example 1)
A hot cake D was obtained in the same manner as in Reference Example 1 except that the premix D was used instead of the premix A.

(Comparative Example 2)
A hot cake E was obtained in the same manner as in Reference Example 1 except that the premix E was used instead of the premix A.

(Example 3)
A hot cake F was obtained in the same manner as in Reference Example 1 except that the premix F was used instead of the premix A.

(Evaluation of crispness (compression fracture test with rheometer))
The crispness of the hot cakes A to F was evaluated by the presence or absence of breakage in a compression break test using a compression rheometer CR-500DX manufactured by Sun Scientific. When six hot cakes were punched out with a 5 cm diameter die, the center was cut, and each was compressed to a speed of 30 mm / min and a distortion rate of 90% with a toothed plunger (Sun Scientific Adapter No. 34) with a width of 20 mm. The number of broken hot cakes was counted. The presence or absence of breakage was determined by whether or not a decrease in compression stress of 0.1 N or more due to breakage was observed in the compression process. Each evaluation result is shown in Table 1.

(Evaluation of good mouth (sensuality evaluation))
Regarding the mouthfeel of hot cakes A to F, 8 evaluators (panelists) engaged in food research and development at room temperature using a hot cake the day after baking (1 male, 7 female) chewed About the good meltability in the process of swallowing, Reference Example 1: Hot cake A (similarly, the hot cake the day after baking) was evaluated as a comparative object (control). The evaluation is carried out by a scoring method, and the zero point (control) in the scale bar as shown in FIG. 1 is referred to as Reference Example 1: Hot cake A, and whether or not the hot cake melts in the mouth is determined. The panelists were free to mark and answer on the scale bar according to the subjectivity of the panelists. Based on the obtained results, the distance from the zero point to the mark is measured, and among the four values of Example 1, Example 3, Comparative Example 1, and Comparative Example 2, the distance is the longest in absolute value. That is, the maximum value was set to 100 in the panelist, and the values of other hot cakes were converted as relative values to standardize the results between panelists. Finally, the scores of the 8 panelists were summed and compared.
The respective evaluation results are shown in Table 2.

From Tables 1 and 2, according to the present invention, by using a sucrose fatty acid ester having 16 or less carbon atoms in the constituent fatty acid, the amount of the emulsifier added is reduced, and the hotness excellent in crispness and mouth-feeling. It can be seen that cake-like food can be produced.

[Cake donuts]
(Production Example 7)
80g strong powder, 320g weak powder, 60g sugar, 60g glucose, 12g nonfat dry milk, 1g salt, 32g shortening, 16g baking powder, put into a food processor, stir and mix for 3 minutes to prepare Premix G did.

(Production Example 8)
Furthermore, 0.44 g of sucrose fatty acid ester (“Ryoto Sugar Ester P-1670” manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB: 16, carbon number of constituent fatty acid (palmitic acid): 16) (0.1% by weight of wheat flour) ) A premix H was prepared in the same manner as in Production Example 7 except that it was added.

(Production Example 9)
Furthermore, 0.44 g of sucrose fatty acid ester (“Ryoto Sugar Ester S-1170” manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB: 11, carbon number of constituent fatty acid (stearic acid): 18) (0.1% by weight of wheat flour) ) Premix I was prepared in the same manner as in Production Example 7 except that it was added.

(Production Example 10)
Furthermore, 0.44 g of sucrose fatty acid ester (“Ryoto Sugar Ester S-570” manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB: 5, carbon number of constituent fatty acid (stearic acid): 18) (0.1% by weight of wheat flour) ) Premix J was prepared in the same manner as in Production Example 7 except that it was added.

(Reference Example 2)
To 500 g of the premix G obtained in Production Example 7, 70 g of eggs and 110 g of water were added, and the dough was prepared by stirring at a low speed for 1 and a half minutes with a cake mixer. The dough was allowed to rest for 10 minutes at room temperature, then rolled to a thickness of 1 cm, cut into a donut shape with an outer diameter of 6.6 cm and an inner diameter of 3.2 cm, and flipped on one side for 1 minute with 180 ° C. frying oil. The cake donut G was obtained by oiling for 1 minute.

Example 4
A cake donut H was obtained in the same manner as in Reference Example 2 except that premix H was used instead of premix G.

(Comparative Example 3)
A cake donut I was obtained in the same manner as in Reference Example 2 except that Premix I was used instead of Premix G.

(Comparative Example 4)
A cake donut J was obtained in the same manner as in Reference Example 2 except that Premix J was used instead of Premix G.

(Evaluation of crispness (compression fracture test with rheometer))
The crispness of the cake donuts G to J was evaluated by the integrated value of the stress required for the rupture in the compression rupture test using the compression rheometer CR-500DX manufactured by Sun Science. Using a tooth-type plunger (Sun Science Adapter No. 34) with a width of 20 mm, set 10 donuts divided into 4 equal parts so that the plunger does not protrude from the donut, the speed is 60 mm / min from the top, distortion rate Compressed to 80% to break. The stress was measured every 0.025 seconds, and the average value of the accumulated stress obtained until the breakage was calculated to evaluate the crispness. The results are shown in Table 3.

From Table 3, according to the present invention, by using a sucrose fatty acid ester having 16 or less carbon atoms in the constituent fatty acid, it is possible to produce a cake donut with excellent crispness while reducing the amount of emulsifier added. I understand that I can do it.

In addition, as a result of tasting cake donuts G to J, it was found that the cake donut H of the present invention also has a good feeling of prank. Since the cake donut has the same expansion principle as a hot cake, it is considered that a cake donut with excellent crispness and meltability was obtained as in the case of hot cakes.

Although the present invention has been described in detail using specific embodiments, it will be apparent to those skilled in the art that various modifications can be made without departing from the spirit and scope of the invention.
This application is based on Japanese Patent Application No. 2017-108183 filed on May 31, 2017, which is incorporated by reference in its entirety.

Claims

A hot cake-like food containing wheat flour and sucrose fatty acid ester, comprising at least 0.05 to 1.0% by weight of an emulsifier containing sucrose fatty acid ester, based on the flour, and comprising the sucrose fatty acid ester A hot cake-like food in which the fatty acid has 16 or less carbon atoms.
The hot cake-like food according to claim 1, further comprising a glycerin fatty acid ester.
3. The hot cake-like food according to claim 1 or 2, wherein the sucrose fatty acid ester has an HLB of 11 to 20.
The method for producing a hot cake-like food according to any one of claims 1 to 3, further comprising a step of adding a mixture of sucrose fatty acid ester and wheat flour.
A premix for hot cake-like food containing wheat flour and sucrose fatty acid ester, comprising at least 0.05 to 1.0% by weight of an emulsifier containing sucrose fatty acid ester, based on wheat flour, A premix for a hot cake-like food in which the fatty acid of the ester has 16 or less carbon atoms.
The premix for hot cake-like food according to claim 5, further comprising a glycerin fatty acid ester.
The premix for hot cake-like food according to claim 5 or 6, wherein the sucrose fatty acid ester has an HLB of 11 to 20.
The method for producing a premix for a hot cake-like food according to any one of claims 5 to 7, further comprising a step of adding a mixture of the sucrose fatty acid ester and wheat flour.
A cake donut containing wheat flour and sucrose fatty acid ester, comprising at least 0.05 to 1.0% by weight of an emulsifier containing sucrose fatty acid ester, based on the flour, Cake donuts with 16 or fewer carbon atoms.
The cake donut according to claim 9, further comprising a glycerin fatty acid ester.
The cake donut according to claim 9 or 10, wherein the sucrose fatty acid ester has an HLB of 11 to 20.
The method for producing a cake donut according to any one of claims 9 to 11, further comprising a step of adding a mixture of sucrose fatty acid ester and wheat flour.
A premix for cake donuts containing wheat flour and sucrose fatty acid ester, comprising at least 0.05 to 1.0% by weight of an emulsifier containing sucrose fatty acid ester, based on the flour, A premix for cake donuts having 16 or less carbon atoms in the constituent fatty acids.
The premix for cake donuts according to claim 13, further comprising a glycerin fatty acid ester.
The premix for cake donut according to claim 13 or 14, wherein the sucrose fatty acid ester has an HLB of 11 to 20.
The method for producing a premix for cake donuts according to any one of claims 13 to 15, further comprising a step of adding a mixture of the sucrose fatty acid ester and wheat flour.