JPS6411261B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing puffed grain foods such as cakes and breads, and more particularly to a method for producing puffed grain foods that have even better swelling when fats and oils are added as an adjunct. Traditionally, when producing grain puffed foods such as cakes and breads, shotoning,
It is common practice to add fats and oils such as butter to make cakes melt better in the mouth, and to improve flavor and prevent aging in breads. However, it is difficult to believe that the addition of such fats and oils will reduce the rise of the finished product in the case of cakes, and improve the rise of bread by about 1 to 2% compared to when it is not added. In any case, there is currently a need for a method for producing puffed grain foods that can produce even more fluffy foods when fats and oils are added. An object of the present invention is to provide a method for producing a puffed grain food that melts well in the mouth and has even better puffiness when fats and oils are added as an auxiliary material. As a result of repeated research, the present inventors have found that when making cake batter, bread dough, etc., by adding fats and oils emulsified in the form of oil-in-water droplets with a specific proportion of egg yolk liquid as part of the raw materials, the finished product can be improved. It has been found that all of the vines melt well in the mouth and can be made into puffed foods that have a better swelling than conventional fat-and-oil mixtures. The present invention has been completed based on this knowledge, and includes a method for producing grain puffed foods such as cakes and breads, in which fats and oils emulsified in the form of oil-in-water droplets with egg yolk liquid are used as part of the raw materials. A method for producing a puffed grain food, characterized in that the proportions of egg yolk liquid and fat and oil are 5 to 1 part by weight and 5 to 9 parts by weight, when the combined total of both is 10 parts by weight. It is related to. In the present invention, "oil emulsified in an oil-in-water type with egg yolk liquid" means an oil or fat such as cottonseed oil or soybean oil emulsified in an oil-in-water type with egg yolk liquid.
In the present invention, this will be simply referred to as emulsified oil and fat hereinafter. In the present invention, the egg yolk liquid means an egg yolk liquid obtained by breaking eggs, a liquid obtained by suitably adjusting dried egg yolk powder with water, and the like. The emulsified oil and fat of the present invention is further prepared by blending 5 to 1 part by weight of egg yolk liquid to 5 to 9 parts by weight of oil and fat according to a normal emulsification method, when the total of the oil and fat and egg yolk liquid is 10 parts by weight. It is prepared by emulsifying. Note that the above-mentioned oils and fats for emulsified oils and fats and egg yolk liquid may be those that are planned in advance as raw materials for dough. In consideration of preservation, the emulsified fat or oil may further contain an appropriate amount of sugar or other additives. In the present invention, such emulsified fats and oils are added as part of the raw materials when making cake dough, bread dough, etc., but if this addition operation is performed at the mixing or kneading stage of the raw materials, it will affect the blending of the raw materials. No restrictions are imposed on the order. In the present invention, the addition ratio of emulsified oil and fat cannot be determined unconditionally because it can vary depending on the type of target puffed grain food, the blending ratio of the emulsified oil itself used, etc., but for example, in the case of a cake, When using an emulsified oil in which the weight ratio of cottonseed oil to egg yolk liquid is 7:3, the amount is preferably about 2 to 9% by weight based on the total weight of the raw materials other than the emulsified oil. If it is too small, it is difficult to expect melt-in-the-mouth and swelling effects, and if it is too large, the finished product will taste too heavy. The method of the present invention using the above-mentioned emulsified oil and fat will be explained below by taking cakes and breads as grain puffed foods as examples. In either case, the conventional method is followed except that emulsified oil and fat are added as part of the raw materials. In the present invention, the following parts and % mean parts by weight and % by weight, respectively. General embodiment of the method for making a cake according to the invention: Sugar per 100 parts of egg yolk (whole egg wash, egg white wash, etc.)
Take 90 to 100 parts and mix the two well with a whisk to foam. Mix 70 to 80 parts of wheat flour (soft flour) slowly so as not to eliminate the bubbles and, for example, without kneading too lightly with a wooden comb. Add the desired amount to the weight. Milk, water, flavoring agents, etc. are added as appropriate at any of the above steps as necessary. The resulting mixture is poured into a mold and baked in an oven at about 170-200°C for about 15-30 minutes. General embodiment of the method for making bread according to the invention: 1 to 5 parts of sugar, 1 to 3 parts of salt, 1 part of fermented yeast per 100 parts of wheat flour (strong flour, semi-strong flour)
~3 parts, 40 to 65 parts of water and 1 to 5 parts of oil and fat,
Thoroughly knead these. A desired amount of emulsified oil and fat prepared in advance is added to the mixture based on the total weight of the raw materials, and the mixture is further kneaded. Add milk powder, egg liquid, flavorings, etc. as needed. The kneading temperature after continuing the kneading operation for about 8 to 15 minutes is about 27 to 28.
It is ℃. The dough thus obtained is subjected to primary fermentation for about 2 hours at an ambient temperature of about 28-29°C. After about 1 and a half hours after the start of this primary fermentation, degas (punch)
After that, continue fermentation for another 30 minutes.
After fermentation is complete, the dough is cut into pieces and left to rest (on a bench) for about 16 to 18 minutes to recover the damaged dough. After shaping, it is subjected to secondary fermentation at about 36-38°C for about 45-50 minutes, and then baked in an oven at about 190-210°C for about 10-50 minutes. Next, we will explain how, using the above-described method for producing puffed grain foods of the present invention, the resulting product melts in the mouth and has a better fluffiness than conventional products containing fats and oils. The results of comparative tests are also shown in the case of bread production and in the case of bread production. Both test methods are as follows. Test example 1 Test method for cake production: Whole egg mixture prepared according to the following mixing ratio is thoroughly mixed with sugar and stirred to foam, and then flour is slowly added to the mixture, taking care not to eliminate the foam. Then, emulsified fats and oils, which had been adjusted in advance at a cottonseed oil to egg yolk liquid ratio of 7:3, were added and mixed in proportions of 2%, 5%, 7%, and 9% based on the total weight of the above raw materials. 4 types of dough were obtained, and these were put into a cylindrical mold (diameter 18
Pour 400g each into 180cm x height 6cm)
Four types of cakes were prepared by baking in an oven at ℃ for 25 minutes. Ingredients section Whole egg liquid 100 Sugar 100 Wheat flour (soft flour) 75 Emulsified oil (cottonseed oil: egg yolk liquid 7:3) Specified amount For comparison, the same amount of butter and cottonseed oil was used instead of the emulsified oil above. Each was added to produce four types of control cakes, and
The oil and fat that constitute the above emulsified oil and egg yolk liquid,
Four other control cakes were prepared by adding the egg yolk liquid to the whole egg wash and the fat and oil after adding the flour, and further control cakes were prepared in the same manner except that none of the above was added. did. The specific volume (cm ³ /g) of each cake thus produced was measured. Test Results: The results are shown in Table 1 below.

[Table] From the above table, it can be seen that the cake produced by the method of the present invention has a much larger specific volume than any oil-fat blended cake produced by the conventional method, that is, the finished product has a larger puffiness. Although it is not clear why the rise of the cake increases as a result of the method of the present invention, the use of emulsified fats and oils makes it difficult for bubbles to break when adding fats and oils, and furthermore, such fats and oils are used in the "kettle" during baking. It is presumed that this was done to provide some kind of good conditions for "elongation." Test Example 2 Test method for bread production: All of the bread dough raw materials prepared according to the following blending ratios were thoroughly kneaded, and bread was produced by the method of the present invention using emulsified oil and fat under the following conditions. . Ingredients: Flour (strong flour) 100 Sugar 3 Salt 2 Fermented yeast 2 Shortening 4 Water 50 Emulsified oil (cottonseed oil: egg yolk liquid 7:3) 4 (Ratio of raw materials other than emulsified oil to the total weight is approximately 2.5% ) Bread production conditions Kneading dough ingredients: 10 minutes at 28℃. Primary fermentation: 2 hours at 28℃. Punching - After 1.5 hours After fermentation - Cutting and dividing Bench time - 18 minutes Molding: Using a rectangular mold (8 cm x 17.5 cm x 8.5 cm).
Inflow of 450g of dough. Secondary fermentation: 45 minutes in a roaster at 37℃. Baking: 45 minutes in the oven at 200℃. For comparison, control breads were produced in the same manner using the same amount of shoe toning instead of the emulsified oil and without using the emulsified oil. Specific volume of bread produced in this way (cm ³ /
g) were measured respectively. Test Results: The results are shown in Table 2 below.

[Table] From the above table, it can be seen that the bread produced by the method of the present invention has a much larger specific volume than the oil-blended bread produced by the conventional method, and therefore the finished product has a larger puffiness. Although it is not clear why the method of the present invention increases the rise of bread in this manner, it is presumed that the use of emulsified fats and oils further promotes the spreadability of gluten. In addition, according to the method for producing puffed grain foods of the present invention, by using emulsified fats and oils in which fats and oils are emulsified with egg yolk liquid at a specific ratio, the final product can be made to rise better than those containing conventional fats and oils. In addition, we realized that it is possible to produce products that still melt in the mouth.
The results of test examples in the case of cake production are also shown below. Test example 3 Test method: Using soybean oil and egg yolk liquid in the mixing ratio shown in Table 3 below, first put the egg yolk liquid in a Hobart mixer and add soybean oil while stirring at high speed. Eight types of emulsified oil and fat samples were obtained. A cake was manufactured in the same manner as in Test Example 1, except that each of the obtained samples was used as an emulsified fat in the test method of Test Example 1 at a rate of 7% based on the total weight of the cake raw materials. The specific volume (cm ³ /g) of each of the cakes thus produced was measured, and the cakes were tasted to examine their melt-in-the-mouth texture. Test Results: The results are shown in Table 3 below.

【table】

[Table] The present invention is carried out as described above,
If such a method of the present invention is followed, it is possible to obtain a puffed grain food that melts in the mouth well and has even better swelling when fats and oils are added as an auxiliary material. The present invention will be explained in more detail by the following examples. Example 1 This experiment was carried out in accordance with Test Example 1, except that emulsified oil and fat, which had been adjusted in advance at a ratio of cottonseed oil to egg yolk liquid of 8:2, was added at a ratio of 7% to the total weight of other raw materials. A cake according to the invention was produced. The specific capacity of this cake was 4.9 cm ³ /g. For comparison, a cake produced in the same manner except that the same amount of butter was added instead of the emulsified oil and fat had a specific volume of 4.5 cm ³ /g. Both of the cakes thus obtained melted well in the mouth, but the cake according to the present invention was even better because it fluffed better. Example 2 Bread according to the present invention was produced in accordance with Test Example 2, except that emulsified oil and fat prepared in advance at a ratio of soybean oil to egg yolk liquid of 8:2 was used. The specific volume of this bread was 6.1 cm ³ /g. When eaten, this bread had a softer and softer texture than conventional bread containing fats and oils.

Claims (1)

[Claims] 1. In a method for producing puffed grain foods such as cakes and breads, fats and oils emulsified in the form of oil-in-water droplets with egg yolk liquid are used as part of the raw material, and in this case, the ratio of egg yolk liquid and fats and oils is equal to the total of both. A method for producing a puffed grain food, characterized in that the egg yolk liquid is 5 to 1 part by weight and the oil and fat is 5 to 9 parts by weight when the total amount is 10 parts by weight.