JPH04370054A - Premix for hot cake and hot cake - Google Patents

Abstract

PURPOSE:To obtain the title premix having improved drying of surface, height, excellent flavor, texture, cooking and workability, comprising glucono-delta-lactone, a thickening agent, etc. CONSTITUTION:The objective premix, for example, comprises 60-85wt.% wheat flour 3-30wt.% saccharide, 0-40wt.% fats and oils, 0.5-5wt.% expanding agent, 0.5-9wt.% glucono-delta-lactone, 0.05-5wt.% thickening agent such as guar gum and/or 0.01-1.0wt.% (calculated as calcium) soluble calcium compound. A hot cake having excellent flavor and texture is obtained from the premix. Solubility of the soluble calcium compound is preferably >=10mg/100ml in water at 25 deg.C.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pancake premix and a pancake obtained by baking a pancake batter prepared using the premix. More specifically, the present invention relates to a pancake that has excellent flavor and texture, has an increased height, and has improved cooking and workability.

0002

[Prior Art and Problems to be Solved by the Invention] Pancakes are made by adding eggs, milk, etc. to a mixture whose main components are a large amount of flour and sugars such as sugar, mixing them to prepare a batter, and then frying this in a frying pan. It is obtained by baking both sides in a circular shape on an iron plate or hot plate. Conventionally, various premixes have been known in which flour, sugar, baking powder (leavening agent), etc. are mixed in advance so that such pancakes can be easily made. These premixes differ from premixes for regular sponge cakes in that they contain a large amount of flour, and generally contain 60 to 85% flour.
% by weight, 3 to 30% by weight of sugars, 0 to 40% by weight of fats and oils, and 0.5 to 5% by weight of baking powder (leavening agent) (for example, "Food Industry", p. 198, 19
(Published September 25, 1985). It also usually contains a small amount of salt and a flavoring (such as vanilla). Pancakes produced using such conventional pancake premixes cannot necessarily be said to be satisfactory in terms of flavor, texture, and the like. That is, pancakes produced using conventional pancake premixes do not have sufficiently satisfactory softness, melt-in-the-mouth properties, and the like.

[0003] In order to solve this problem, the present inventors discovered that a specific amount of glucono-delta-lactone could be incorporated into a premix for pancakes, and filed a patent application (Patent Application No. 2002).
-333820). However, when pancake batter is poured onto a frying pan, iron plate, or hot plate and baked on both sides in a circular shape, the surface of the pancake is difficult to dry, making it difficult to turn over, and the viscosity of the batter decreases, causing the height of the pancake to increase. Problems still remain, such as a decline in

0004

[Means for Solving the Problems] As a result of intensive research to solve the above problems, the present inventors have added glucono delta-lactone, a thickener and/or a soluble calcium compound to a premix for ordinary pancakes. We have completed the present invention by discovering that by adding it, the dryness of the surface is improved and it is possible to obtain pancakes that are tall and have excellent flavor and texture. That is, the present invention provides a premix for pancakes characterized by containing glucono delta lactone, a thickener and/or a soluble calcium compound, and a premix for pancakes obtained by cooking using this premix for pancakes. It offers pancakes that can be enjoyed at any time of the day.

[0005] It is well known that the glucono delta-lactone according to the present invention is used as a leavening agent or in combination with a thickener in the case of ordinary sponge cake premixes (
For example, JP-A-63-258529, JP-A No. 63-2510
No. 37, Special Publication No. 50-29026, etc.). However, for premixes containing a large amount of flour, such as premixes for pancakes, there are no premixes that use glucono delta lactone and a thickener together.

The present invention will be explained in detail below. The premix for pancakes of the present invention contains, in addition to the above-mentioned essential ingredients, wheat flour, sugars, fats and oils, leavening agents, etc. that are conventionally used for pancakes. The preferred premix is flour 50-90
wt% and glucono delta-lactone 0.5 to 9 wt%
and 0.05 to 5% by weight of a thickener and/or 0.01 to 1.0% by weight of a soluble calcium compound (calcium content), and a particularly preferred premix contains wheat flour 60 to 85% by weight. 3-30% by weight of sugars, 0-40% by weight of fats and oils, and 0.5-5% by weight of leavening agents.
and 0.5 to 9% by weight of glucono delta lactone, 0.05 to 5% by weight of a thickener and/or 0.01 to 1.0% by weight of a soluble calcium compound (as calcium content).
It contains.

The content of glucono delta lactone in the premix of the present invention is 0.5 to 9% by weight, preferably 2% by weight.
．． 0 to 9.0% by weight, more preferably 2.5 to 5%
．． 0% by weight. If the content of glucono delta lactone is less than 0.5% by weight, the flavor and texture will deteriorate, and if it exceeds 9% by weight, the effect will reach saturation and no further effect will be obtained. Furthermore, glucono delta-lactone is preferably blended in an amount of 2.0 to 10 parts by weight, more preferably 2.5 to 8 parts by weight, per 100 parts by weight of flour and sugars. , gluconate salts (eg, sodium gluconate, potassium gluconate, ammonium gluconate) may be used in combination with glucono delta-lactone.

[0008] In the premix for pancakes of the present invention, glucono delta lactone may be used alone as an acidic agent; , sodium hydrogen tartrate). Alum may be added in an amount of 0.2 to 5% by weight in the pancake premix of the present invention. It is preferably added in an amount of 0.3 to 4% by weight, more preferably 0.4 to 3% by weight. Note that alum containing water of crystallization is calculated as the weight excluding water of crystallization. The blending ratio (weight ratio) of glucono delta lactone and alum is 1:10 to 15:1, preferably 1:
It is in the range of 2 to 7:1.

Hydrogen tartrate may be added in an amount of 0.5 to 7% by weight in the pancake premix of the present invention. Preferably 1 to 5% by weight, more preferably 2 to 4% by weight
It is blended. The mixing ratio (weight ratio) of glucono delta lactone and hydrogen tartrate is in the range of 1:10 to 10:1, preferably 1:2 to 5:1. In addition, in the premix for pancakes of the present invention, in the case of a formulation containing glucono delta lactone and alum, or glucono delta lactone and hydrogen tartrate, sodium hydrogen carbonate is used as the alkaline baking powder.

When a thickener is added to the premix of the present invention, the content is 0.05 to 5% by weight, but if the content of the thickener is less than 0.05% by weight, the surface No improvement in drying or pancake height was observed, and 5% by weight
If it exceeds this value, the viscosity of the dough will become too high, resulting in poor workability and poor texture. Thickeners used in the present invention include guar gum, xanthan gum, karaya gum, carrageenan, dextrin, locust bean gum, gum arabic, gum gati, tamarind seed polysaccharide, tara gum, and the like.

[0011] When a soluble calcium compound is added to the premix of the present invention, the content thereof is 0.01 to 1.0.
If the content of the soluble calcium compound is less than 0.01% by weight (in terms of calcium content), the film-forming properties will be reduced, the surface will be difficult to dry, and it will be difficult to invert. If it exceeds 1.0% by weight, the aggregation of the protein will become strong, the mouthfeel will be heavy and hard, and the texture will be poor. Examples of the soluble calcium compound used in the present invention include calcium glycerophosphate, calcium chloride, calcium lactate, calcium gluconate, monobasic calcium phosphate, calcium sulfate, calcium hydroxide, calcium citrate, dibasic calcium phosphate, etc.
It is preferable that the solubility in water at ℃ is 10 mg/100 ml or more.

[0012] There are no particular restrictions on the type of wheat flour used in the present invention. That is, unbleached wheat flour that does not use bleach or flour improvers, bleached wheat flour, or JP-A-6
Any of the heat-treated wheat flours described in JP-A No. 2-96032 and JP-A No. 63-258529 can be used. The present invention is particularly effective when using unbleached wheat flour. The sugars contained in the premix of the present invention include monosaccharides, disaccharides, sugar derivatives (
Sugar alcohols, etc.) and oligosaccharides can be used. Specifically, monosaccharides such as glucose, xylose and fructose, disaccharides such as sucrose, lactose and maltose, sugar alcohols such as sorbitol and mannitol,
One or more oligosaccharides such as dextrin can be appropriately selected and used. However, the saccharides that can be used in the present invention are not limited to these. The sugars are preferably blended in an amount of 5 to 50 parts by weight, more preferably 10 to 35 parts by weight, per 100 parts by weight of the flour. Further, in the premix for pancakes of the present invention, it is preferable that the total amount of flour and sugars is in the range of 70 to 95% by weight. More preferably, it is in the range of 80 to 95% by weight.

[0013] As the fats and oils contained in the premix of the present invention, vegetable fats and oils, margarine, shortening, butter, etc. are used as in the case of conventional premixes for pancakes. Powdered fats and oils can also be used. However, the fats and oils that can be used in the present invention are not limited to these. The leavening agent (alkaline baking powder) contained in the premix of the present invention may be alkaline leavening agents such as sodium bicarbonate (sodium bicarbonate), ammonium carbonate, or any of these, as in the case of conventional premixes for pancakes. The main ingredients include potassium tartrate, citrate (salts of sodium, calcium, ammonium, etc.), sodium ascorbate, etc. however,
The swelling agents that can be used in the present invention are not limited to these. In the present invention, sodium hydrogen carbonate (sodium bicarbonate) is particularly preferred.

[0014] The premix for pancakes of the present invention is
In addition to the basic ingredients of flour, sugars, fats and oils, leavening agents, glucono delta lactone (or glucono delta lactone and alum or bitartrate), thickeners and/or soluble calcium compounds, salt, starch, etc. Various known formulations may be blended. The starch used includes starch obtained from raw materials such as potatoes, sweet potatoes, wheat flour, and corn, such as potato starch, wheat starch,
Cornstarch and the like are preferred. Moreover, in preparing the premix for pancakes, various additives can be added as necessary. Examples of such additives include surfactants, seasonings, spices, flavors, colorants, vegetable powders, and the like. The pancake of the present invention is obtained by baking a pancake batter obtained by adding and mixing eggs, milk, cream, water, etc. to the above-mentioned premix.

[0015]

[Effects of the Invention] When the premix for pancakes of the present invention is used, the surface dryness is improved and it becomes easier to turn over, and the cake is tall and soft, has an increased specific volume, has a good melt in the mouth, and has a good flavor. Pancakes with excellent texture can be obtained.

[0016]

[Examples] The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited to these Examples. Example 1 100 g of a premix for pancakes having the following composition was placed in a bowl, and 75 ml of milk and 26.5 g of whole eggs were added thereto and mixed at 150 rpm/min with a whisk to obtain a dough.

Flour
72.5% by weight sugar
20.0 Oil
fat
2.0 Food salt
1.0 Sodium hydrogen carbonate 1.5
〃Glucono delta lactone 2
．． 5 Guar gum
0.5 The viscosity of the obtained dough was measured (B-type viscometer/Precision Industrial Research Institute, No. 4 rotor, 6 rpm, 1 minute after the start of rotation, 17-20°C)
. Next, 100 g of the obtained dough was poured into a circular shape on a hot plate at 160° C., and the time until the entire surface was dry (the entire surface lost its luster/determined visually) was measured.

[0018] Separately, 100g of the obtained dough is 160g
The pancake according to the present invention was obtained by pouring it into a circular shape on a hot plate at 0.degree. C. and baking it for 4 minutes on the front side and for 2 minutes on the back side. The resulting pancakes were evaluated for pancake height (center), flavor, and texture (softness, melt-in-the-mouth, and moist feeling). The results are shown in Table 1. The texture and flavor were evaluated by a panel test conducted by 10 panelists. The evaluation criteria are as follows. ○: 7 or more out of 10 people recognized it as being good. Δ: 4 to 6 out of 10 people recognized it as good. ×: 7 or more out of 10 people recognized it as defective.

Example 2 The same procedure as in Example 1 was carried out except that the amount of thickener (guar gum) added to the premix for pancakes was 1.0% by weight and the amount of flour added was 72.0% by weight. Pancakes were produced in the same manner as in Example 1 and evaluated in the same manner. The results are shown in Table 1.

Example 3 The procedure was repeated in the same manner as in Example 1, except that xanthan gum was used instead of guar gum as the thickener for the premix for pancakes, and the amount added was 0.5% by weight. Pancakes were manufactured and evaluated in the same manner. The results are shown in Table 1.

Example 4 Pancakes were produced in the same manner as in Example 1, except that the formulation of the premix for pancakes was changed as shown below, and evaluated in the same manner. The results are shown in Table 1. flour
71.5% by weight sugar
12.0 oligosaccharide
8
．． 0 oil fat
2.0 servings salt
1.0 Sodium bicarbonate 1.5 Glucono delta lactone 2.5 Karaya gum
1.5 Comparative Example 1 Pancakes were produced in the same manner as in Example 1, except that the formulation of the premix for pancakes was changed as shown below, and evaluated in the same manner. The results are shown in Table 1. flour
73.0% by weight sugar
20.0 oil

2.0 servings salt
1.0 Sodium bicarbonate
1.5 Glucono delta-lactone 2.5 Comparative Example 2 Pancakes were produced in the same manner as in Example 1 except that the composition of the premix for pancakes was changed as shown below. was evaluated. The results are shown in Table 1. flour
71.2% by weight sugar
20.0 oil

2.0 servings salt
1.0 Sodium bicarbonate
1.5 glucono delta lactone 0.3 potassium alum
4.0

[0022]

[Table 1]

Example 5 Premix for pancakes having the composition shown in Table 2 20
0g in a bowl, add 150ml of milk, and 50ml of egg.
g was added and mixed by stirring. 100 g of the obtained dough was poured into a circular shape on a hot plate at 160° C., and both sides were baked to obtain a pancake according to the present invention. The surface film forming properties, surface dryness, ease of inversion, softness, specific volume, and melt-in-the-mouth properties of this pancake were evaluated, and the results are shown in Table 2.
It was shown to. The film-forming properties, surface dryness, ease of inversion, softness, and melt-in-the-mouth properties were evaluated by a panel test conducted by 10 panelists. The evaluation criteria are as follows. ○: 7 or more out of 10 people recognized it as being good. Δ: 4 to 6 out of 10 people recognized it as good. ×: 7 or more out of 10 people recognized it as defective. Further, the specific volume was measured by the rapeseed displacement method.

Example 6 Example 5 was repeated except that the blending ratio in the pancake premix was varied as shown in Table 2.
A pancake according to the present invention was produced in the same manner as described above. The pancake thus obtained was evaluated in the same manner as in Example 5, and the results are shown in Table 2.

Comparative Examples 3 to 5 Comparative pancakes were prepared in the same manner as in Example 5, except that the blending ratio in the pancake premix was changed as shown in Table 2. Manufactured. The pancake thus obtained was evaluated in the same manner as in Example 5, and the results are shown in Table 2.

[0026]

[Table 2]

Claims (6)

[Claims] 1. A premix for pancakes, comprising glucono delta-lactone, a thickener and/or a soluble calcium compound. Claim 2: 50 to 90% by weight of wheat flour, 0.5 to 9% by weight of glucono delta lactone, and 0.05% of thickener.
~5% by weight and/or 0.01 soluble calcium compounds
2. The premix for pancakes according to claim 1, containing 1.0% by weight (calcium content). [Claim 3] 60 to 85% by weight of wheat flour and 3 to 85% of sugars
30% by weight, 0 to 40% by weight of oil and fat, and 0.5 to 40% swelling agent.
5% by weight, 0.5 to 9% by weight of glucono delta-lactone, 0.05 to 5% by weight of a thickener and/or 0.01 to 1.0% by weight of a soluble calcium compound (as calcium content). The premix for pancakes according to claim 1, comprising: 4. The pancake premix according to claim 1, wherein the thickener is guar gum, xanthan gum or karaya gum. [Claim 5] The solubility of the soluble calcium compound is 2.
The premix for pancakes according to any one of claims 1 to 3, which has a concentration of 10 mg/100 ml or more based on water at 5°C. 6. A pancake obtained by cooking using the pancake premix according to any one of claims 1 to 3.