JP2002153202A - Cake premix for cooking by microwave oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a cake having no glutinousness and no fragility by teeth even in cooking by a microwave oven, a flavor and palatability of roasting flavor and excellent appearance such as roasting color, etc. SOLUTION: This cake premix for cooking by a microwave oven comprises a ground material of roasted cake.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a cake premix for microwave cooking.

[0002]

2. Description of the Related Art Conventionally, various premixes for making cakes are known. These premixes were mainly in a composition suitable for cooking using an oven or a microwave oven. However, in recent years, since microwave ovens have become widespread at home, various premixes for cooking in microwave ovens have been proposed.

For example, a premix for microwave cooking, characterized in that the content of sorbitol is 7 to 30% by weight and the content of emulsifier is 0.3 to 3% by weight.
(See JP-A-62-96033), a cake premix for microwave cooking containing heat-treated flour (see JP-A-63-258529), and a baking powder content of 1.0 to 4.5% by weight. % And an emulsifier content of 0.3 to 3% by weight (refer to JP-A-62-96032), and a flour content of 31 to 37% by weight. %, The content of granulated sugar is 27 to 36% by weight, the content of dried whole eggs is 11 to 16% by weight, and the content of powdered fat is 11 to 18% by weight. (See Japanese Patent Application Laid-Open No. 1-95723), cake flour characterized by mixing a natural paste such as xanthan gum or carrageenan and an emulsifier with cake main ingredients such as flour and sugar. Japanese Unexamined Patent Publication (Kokai) No. Hei 2-163030), a method for improving the texture of a food heated in a microwave oven, comprising using a powdered fat or oil composition having a foaming property for a food heated in a microwave oven (JP-A-7-298839). For example, are known.

[0004] However, all of these conventional products have a steamy bread-like texture, are strongly pulled, lack brittleness, softness, lightness, elasticity, and moistness, do not have a baked color, and have a poor burning odor. It was not satisfactory because of the smell of stuffiness.

[0005]

Therefore, the inventors of the present invention have found that even when cooked in a microwave oven, they have no pull, are brittle, have a soft texture and a flavor with a burning smell, and furthermore have an appearance such as a baked color. As a result of conducting various studies to obtain a good cake, the present invention was completed.

[0006]

That is, the present invention is a cake premix for microwave cooking, characterized by containing crushed baked confectionery.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION As baked confectionery used in the cake premix for microwave cooking of the present invention, crackers such as hard biscuits, soft biscuits, soda crackers, cream crackers, etc., dry breads, wafers, cookies And biscuits such as sables, which can be prepared by known methods.

[0008] Baked confectionery is a roller mill, stone mill,
Hammer mill, ball mill, pebble mill, rod mill,
It can be pulverized by a tube mill, a pot mill, a vibration mill, an attrition mill and the like.

The baked confectionery to be used in the present invention is usually 3 to
100 mesh may be sufficient, but in particular, the thing of 8 mesh through is 95% by weight or more, and the baked confectionery of 8 mesh or less, 30 to 30 mesh is 30 to 30 mesh
90% by weight, 30 to 30 mesh or less
Those containing 0% by weight are preferred in terms of texture and appearance.

The cake premix of the present invention for microwave cooking can be mixed with the pulverized baked goods and a protein substance and an expanding agent to prepare a cake having excellent instantaneousness and excellent quality.

The protein substances include egg white powder, egg yolk powder,
Milk powder such as whole egg powder, whole milk powder, casein, skim milk powder, milk protein such as cheese powder, whole fat soybean powder, defatted soybean powder,
Dried soy milk, concentrated soy protein, soy protein such as soy protein curd, wheat gluten, gelatin and the like. Among them, egg white powder and egg yolk powder are particularly preferable in terms of texture and flavor.

Examples of the expanding agent include sodium hydrogencarbonate, ammonium hydrogencarbonate, ammonium chloride, ammonium carbonate, glucono-delta-lactone, sodium acid pyrophosphate, alum, fumaric acid, calcium monobasic phosphate and dibasic phosphoric acid. Those to which calcium, citric acid, potassium hydrogen tartrate and the like are added can be used.

The cake premix for microwave cooking according to the present invention may contain, as appropriate, oils and fats, saccharides, starch, emulsifiers, thickeners, pigments, flavors and the like in addition to the protein substance and the leavening agent.

The content of the protein substance is in the range of 1 to 10% by weight, preferably 4 to 6% by weight. If the content of the protein substance is less than 1% by weight, a soft texture lacks in softness, and if the content exceeds 10% by weight, a texture lacks in brittle tooth brittleness. The content of the expanding agent is in the range of 1 to 5% by weight, preferably 2 to 3% by weight. If the content of the expander is less than 1% by weight, the texture becomes sticky, and if it exceeds 5% by weight, the texture becomes dry and hard, lacking in moisture.

[0015] In the cake premix for microwave cooking of the present invention, the raw materials are prepared by using a Nauta mixer, a ribbon mixer,
It can be prepared by mixing uniformly with a V blender, fluidized bed mixer or the like.

When a cake is prepared using the cake premix for microwave cooking of the present invention, water, milk and the like are added to the cake premix, followed by stirring and mixing. For example, 500W-600
By heating and cooking with W for about 1 to 2 minutes, a predetermined cake can be obtained.

[0017]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Examples 1-2, Comparative Examples 1-2 Preparation of crushed baked goods 60 parts by weight of flour, 16 parts by weight of unsalted butter, 13 parts by weight of sugar, 2 parts by weight of skim milk powder, 0.5 parts by weight of baking soda, Salt 0.
10 parts by weight of water was added to 3 parts by weight, and the kneaded dough was rolled to a thickness of 0.5 cm and then divided into 4 cm in diameter by a punch to obtain a molded dough. The molded dough was baked at 160 ° C. to obtain a biscuit (water content 3%, lipid 17%). Next, this biscuit was pulverized with a coffee mill to obtain a desired pulverized baked confectionery. The particle size composition of the obtained crushed baked confectionery is 1% by weight over 8 mesh, 19% by weight of 8 to 20 mesh, 20% by weight.
-30 mesh 50% by weight, 30 mesh through 30% by weight. Preparation of Cake Premix 90 parts by weight of the above baked confectionery, 2 parts by weight of baking powder, 4 parts by weight of egg white powder and 4 parts by weight of yolk powder were uniformly mixed to prepare a cake premix. Preparation of Cake The dough obtained by adding 10 g of water or 12 g of milk to 10 g of the above-mentioned cake premix is placed in a paper mold having a diameter of 6 cm, and placed in a microwave [National Microwave oven NE-N255 (manufactured by Matsushita Electric Industrial Co., Ltd.)] (500 W). Heated for a minute to obtain a cake. A cake obtained in the same manner as above except that flour (unheated) was used in place of the ground baked confectionery is shown as a comparative example. Each of the obtained cakes was evaluated by ten panelists according to the evaluation criteria shown in Table 1 below. Table 2 shows the evaluation results.

[0019]

[Table 1]

[0020]

[Table 2]

As is evident from Table 2, the cake prepared by microwave oven using the cake premix of the present invention has better appearance, softness, crispness and mouth melting, fragrance and flavor as compared with the cake of the comparative example. It turns out to be good.

Examples 3-4, Comparative Examples 3-4 Preparation of ground baked goods: 60 parts by weight of flour, 27 parts by weight of unsalted butter, 27 parts by weight of sugar, 2 parts by weight of skim milk powder, and 0.2 parts by weight of baking soda Liquid egg 13
By weight, the kneaded dough is rolled to a thickness of 0.5 cm,
It was divided into 4 cm in diameter by a punching die to obtain a molded dough. The molded dough was baked at 160 ° C. to obtain a cookie (2.5% moisture). Next, the cookie was pulverized with a coffee mill to obtain the desired pulverized baked confectionery. The particle size composition of the obtained crushed baked confectionery was 8% mesh over 0% by weight, 8 to 20 mesh 18% by weight, 20 to 30 mesh 41% by weight, and 30 mesh through 41% by weight. Preparation of Cake Premix 90 parts by weight of the crushed baked goods, 2 parts by weight of baking powder, 4 parts by weight of egg white powder, and 4 parts by weight of yolk powder were uniformly mixed to prepare a cake premix. Preparation of Cake The dough obtained by adding 10 g of water or 12 g of milk to 10 g of the above-mentioned cake premix is placed in a paper mold having a diameter of 6 cm, and placed in a microwave [National Microwave oven NE-N255 (manufactured by Matsushita Electric Industrial Co., Ltd.)] (500 W). Heated for 30 minutes to obtain a cake. A cake obtained in the same manner as above except that flour (unheated) was used in place of the ground baked confectionery is shown as a comparative example. Each of the obtained cakes was evaluated in the same manner as in Examples 1 and 2. Table 3 shows the evaluation results.

[0023]

[Table 3]

As is clear from Table 3, the cake cooked in the microwave oven using the cake premix of the present invention is superior in appearance to the cake of the comparative example, is soft, has a good crispness and melts in the mouth, and is fragrant and flavorful. It turns out to be good.

[0025] was prepared cake premix as shown in Table 4 using a baked confectionery ground product prepared in Example 5-11 cake premix example 1. Using the obtained cake premix, a cake was prepared and evaluated in the same manner as in Example 2 (milk system). Table 4 shows the evaluation results.

[0026]

[Table 4]

As is clear from Table 4, the cake cooked in the microwave oven using the cake premix of the present invention has an excellent appearance, is soft, has good crispness and melts in the mouth, and has a good flavor.

[0028]

Even when cooked in a microwave oven using the cake premix of the present invention, it has no pulling, is brittle, has a soft texture, a flavor with a burning smell, and has an appearance such as a roasted color. A good cake can be obtained.

 ──────────────────────────────────────────────────の Continued on the front page (72) Inventor Hiromi Arai 19-12 Nihonbashi Koamicho, Chuo-ku, Tokyo Nisshin Flour Milling Co., Ltd. No. 19-12 Nisshin Flour Milling Co., Ltd. Food Development Laboratory F-term (reference) 4B032 DB05 DB35 DK70 DP44

Claims (3)

[Claims] 1. A cake premix for microwave cooking comprising a ground baked confectionery. 2. The microwave oven cooking cake premix according to claim 1, wherein the baked confectionery crushed product is a crushed product of biscuits, cookies, crackers, wafers, and sables. 3. A baked confectionery having a particle size composition of not less than 95% by weight of 8 mesh through and a mesh of not more than 8 mesh having a particle size composition of 30 to 30 mesh out of 20 to 30 mesh.
The cake premix for microwave cooking according to any one of claims 1 and 2, wherein 90% by weight and 30 mesh or less are 10 to 70% by weight.