JPS6371138A - Powder mix for instant souffle - Google Patents
Powder mix for instant souffleInfo
- Publication number
- JPS6371138A JPS6371138A JP61213747A JP21374786A JPS6371138A JP S6371138 A JPS6371138 A JP S6371138A JP 61213747 A JP61213747 A JP 61213747A JP 21374786 A JP21374786 A JP 21374786A JP S6371138 A JPS6371138 A JP S6371138A
- Authority
- JP
- Japan
- Prior art keywords
- powder mix
- instant
- soufflé
- powder
- mix
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims description 62
- 239000000843 powder Substances 0.000 title claims description 61
- 229920002472 Starch Polymers 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 13
- 235000014103 egg white Nutrition 0.000 claims description 10
- 210000000969 egg white Anatomy 0.000 claims description 10
- 235000018102 proteins Nutrition 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 235000016337 monopotassium tartrate Nutrition 0.000 claims description 7
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- 229940082509 xanthan gum Drugs 0.000 claims description 7
- 235000010493 xanthan gum Nutrition 0.000 claims description 7
- 239000000230 xanthan gum Substances 0.000 claims description 7
- 229940086065 potassium hydrogentartrate Drugs 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 4
- 108010000912 Egg Proteins Proteins 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 150000008163 sugars Chemical class 0.000 claims description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 2
- 102000035195 Peptidases Human genes 0.000 claims description 2
- 108091005804 Peptidases Proteins 0.000 claims description 2
- 108010046377 Whey Proteins Proteins 0.000 claims description 2
- 102000007544 Whey Proteins Human genes 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 229940081543 potassium bitartrate Drugs 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 235000021119 whey protein Nutrition 0.000 claims description 2
- 235000013355 food flavoring agent Nutrition 0.000 claims 1
- 235000013312 flour Nutrition 0.000 description 8
- 229920000881 Modified starch Polymers 0.000 description 5
- 235000013345 egg yolk Nutrition 0.000 description 4
- 210000002969 egg yolk Anatomy 0.000 description 4
- 238000005187 foaming Methods 0.000 description 4
- 244000299461 Theobroma cacao Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 244000290333 Vanilla fragrans Species 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- LFYJSSARVMHQJB-QIXNEVBVSA-N bakuchiol Chemical compound CC(C)=CCC[C@@](C)(C=C)\C=C\C1=CC=C(O)C=C1 LFYJSSARVMHQJB-QIXNEVBVSA-N 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 241000283014 Dama Species 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- -1 boil it Substances 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- JNSGIVNNHKGGRU-JYRVWZFOSA-N diethoxyphosphinothioyl (2z)-2-(2-amino-1,3-thiazol-4-yl)-2-methoxyiminoacetate Chemical compound CCOP(=S)(OCC)OC(=O)C(=N/OC)\C1=CSC(N)=N1 JNSGIVNNHKGGRU-JYRVWZFOSA-N 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000012057 packaged powder Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Abstract] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
(産業上の利用分野)
家庭等で即席に「スフレ(Soufflg) Jを作る
ための即席スフレ用粉末ミックスに関する。さらには焼
き上がり後に長時間経過しても、しぼみの少ないスフレ
を作ることができる即席スフレ用粉末ミックスに関する
。Detailed Description of the Invention (Industrial Application Field) This invention relates to a powder mix for instant soufflé for making instant soufflé J at home. This invention relates to a powder mix for instant soufflé that can make fewer soufflés.
(従来の技#r)
スフレはヨーロッパの家庭で多く作られるデザートであ
り、その−゛般的作り方は牛乳、バター、砂糖、卵黄、
小麦粉、フレーバーなどを混ぜてクリーム状にしたもの
を煮上げ、これに卵白を泡立てたものを混ぜあわ、せ、
スフレ皿に入れて予め180℃位に加熱しておいたオー
ブン中で約15分間焼いて、生地が器の上にふっくらと
ふくれあがり表面が狐色に焦げてきたらできあがりであ
るというものである。(Traditional Technique #r) Soufflé is a dessert that is often made in European households.
Mix flour, flavors, etc. to make a creamy mixture, boil it, mix it with whipped egg whites, and serve.
Place it in a soufflé dish and bake it in an oven preheated to 180°C for about 15 minutes. When the dough puffs up on the plate and the surface turns a golden brown, it's done.
(発明が解決しようとする問題点)
フワフワとした口当たりと軽やかな口溶けをもつスフレ
はあたたかいデザートの代表的存在で、スフレというそ
の名前は「ふくれた」とか「ふくらませて焼いた」とか
いう意味で、焼き上げると生地がふくれあがるところか
ら名付けるれたものである。(Problem to be solved by the invention) Soufflé, which has a fluffy texture and a light melt-in-the-mouth texture, is a typical warm dessert.The name souffle means ``puffed'' or ``puffed and baked.'' The name comes from the way the dough puffs up when baked.
従来のスフレは焼き上り直後はふくれているが、時間の
経過とともにみるみるしぼんでしまう、まさに焼きたて
だけしか美味に食べられないという欠点があった。Conventional soufflés puff up immediately after baking, but gradually deflate over time, meaning that they can only be enjoyed freshly baked.
また、従来のスフレの作り方はスフレのミックス中の小
麦粉のデンプンを、アルフチ化するために煮込む必要が
ありかなり手間がかかるものである。In addition, the conventional method of making soufflé requires boiling the flour starch in the soufflé mix to turn it into alkaline, which is quite time-consuming.
本発明の目的は上記の欠点を解消し、焼き上がり直後の
ふくらみを長時間保持し、かつ即席に短時間に出来上が
るスフレを作るための即席スフレ用粉末ミックスを提供
することにある。The object of the present invention is to eliminate the above-mentioned drawbacks, to provide a powder mix for instant soufflé that maintains its puffiness for a long time immediately after baking, and that can be prepared instantly in a short time.
(問題点を解決するための手段y
本発明は糖類、乳固形分、特殊加工処理アルファ化イン
スタントスターチ、起泡性蛋白質、キサンタンガム、そ
の他層香料等を含有する粉末ミックス(A)の包装体と
、糖類と酒石酸水素カリウムを含有する粉末ミックス(
B)の包装体とからなる即席スフレ用粉末ミックスであ
る。(Means for solving the problem y) The present invention provides a package of a powder mix (A) containing sugars, milk solids, specially processed pregelatinized instant starch, foaming protein, xanthan gum, and other layered fragrances. , a powder mix containing sugars and potassium bitartrate (
This is a powder mix for instant soufflé consisting of B) and the packaged body.
本発明の即席スフレ用粉末ミックスは、粉末ミックス(
A)を卵黄と牛乳とで溶解してクリーム状として、粉末
ミックス(B)を卵白と攪拌混合してかたく泡立てたの
ち両者を混合し、スフレ皿あるいはコーヒーカップにへ
分目はど入れ、予め180〜200℃に加熱しておいた
オーブン中で8〜15分間焼くことによフて即席に、し
かも焼き上がり後に長時間8通しても、しぼみの少ない
スフレを作ることができる。The powder mix for instant soufflé of the present invention is a powder mix (
Dissolve A) with egg yolk and milk to make it creamy, stir and mix powder mix (B) with egg whites to make a stiff foam, then mix the two together and pour the mixture into a soufflé plate or coffee cup. By baking the soufflé for 8 to 15 minutes in an oven preheated to 180 to 200°C, it is possible to make a soufflé with little deflation even when the soufflé is baked for 8 to 15 minutes after baking.
通常、焼き上がり直後ふくれあがったスフレは、経時的
な温度低下とともにみるみるしぼんでしまうが、本発明
においては、粉末ミックス(A)にキサンタンガムを0
.3〜1.0重量%、起泡性蛋白質を0.3〜0.8重
量%添加するので、このしぼみを極力抑え見栄えを良く
することができる。 起泡性蛋白質としては小麦蛋白質
を蛋白質分解酵素で分解後噴霧乾燥した粉末、卵白粉末
、牛乳ホエー蛋白質粉末等を使用することが好ましい。Normally, a soufflé that puffs up immediately after baking quickly deflates as the temperature decreases over time, but in the present invention, xanthan gum is added to the powder mix (A) at 0%.
.. Since 3 to 1.0% by weight and 0.3 to 0.8% by weight of foamable protein are added, this shrinkage can be suppressed as much as possible and the appearance can be improved. As the foamable protein, it is preferable to use powder obtained by decomposing wheat protein with a proteolytic enzyme and then spray-drying it, egg white powder, milk whey protein powder, or the like.
本発明の粉末ミックス(A)は、小麦粉の使用量をで
きるだけ少なくし、代わりにアルファ化スターチを使用
することにしたので、煮る手間を省き、単に牛乳と卵黄
とにまぜてクリーム状とすることができる。しかし一般
のアルファ化スターチを使用した場合は、牛乳や卵黄で
粉末ミックス(A)を溶かすとき、べとべとしてだまを
生じやすいという欠点がある。これは従来のアルファ化
スターチはデンプンの粒子構造が破壊されて不定型にな
っているため、水にふれると表面だけが吸水して中が乾
いた大きな塊(いわゆるままこ或いはだま)になりやす
いことに起因している。また溶解後の増粘状態は加工し
すぎたデンプン質のような糊状を呈する欠点がある。本
発明の粉末ミックス(A)は、アルファ化スターチの一
種である、゛デンプンの粒子構造を保ったまま乾燥した
アルファ化スターチ(以下特殊加工処理アルファ化イン
スタントスターチという)を使用するのでこれらの欠点
がない。The powder mix (A) of the present invention uses as little flour as possible and uses pregelatinized starch instead, so it can be made into a cream by simply mixing it with milk and egg yolks without the need for boiling. Can be done. However, when general pregelatinized starch is used, it has the disadvantage that it becomes sticky and tends to form lumps when the powder mix (A) is dissolved with milk or egg yolk. This is because the particle structure of conventional pregelatinized starch is destroyed and becomes amorphous, so when it comes into contact with water, only the surface absorbs water and tends to form large lumps (so-called mamako or dama) with dry insides. This is due to this. In addition, the thickened state after dissolution has the disadvantage of exhibiting a paste-like consistency similar to that of overly processed starch. The powder mix (A) of the present invention uses pregelatinized starch (hereinafter referred to as special processed pregelatinized instant starch) which is a type of pregelatinized starch and has been dried while maintaining the starch particle structure, so it does not have these drawbacks. There is no.
この特殊加工処理アルファ化インスタントスターチは、
水を加えると最初の30秒間は余り粘度が上昇せず、こ
の間に十分分散が行なわれるだけの余裕があり、その後
完全な膨潤が行なわわて粘度が上昇するため、ママコ状
になることなく、べたべだした糊状にはならずデンプン
を適度に加熱処理した時と同じような完全な膨張構造が
保たれているのが大きな特徴である。粉末ミックス(A
)の主原料100重量部に対して10〜30重量部のこ
の特殊加工処理アルファ化インスタントスターチを添加
混合することにより粉末ミックス(A)の溶解性が著し
く改善され、又焼き上がり後のスフレの生地の状態もふ
フくらと良くなる。この特殊加工処理アルファ化インス
タントスターチとしては、米国ステツ(Staley)
社製ミラスパースを使用することができる。This special processing pregelatinized instant starch is
When water is added, the viscosity does not increase much for the first 30 seconds, and there is enough time for dispersion to take place during this time, and then complete swelling occurs and the viscosity increases, so it does not become lumpy. Its major feature is that it does not become sticky and paste-like, but maintains a completely expanded structure similar to that obtained when starch is heated to an appropriate level. Powder mix (A
) By adding and mixing 10 to 30 parts by weight of this specially processed pregelatinized instant starch to 100 parts by weight of the main raw material, the solubility of the powder mix (A) is significantly improved, and the solubility of the soufflé after baking is improved. The condition of the dough will also become fluffier. This specially processed pregelatinized instant starch is manufactured by Staley in the United States.
You can use Mirasperse, a product made by the company.
焼いた時スフレ生地のふくらみを増し、焼き上がり後の
経時的なしぼみを少なくするためには、卵白の泡立ちを
良くし泡を強化することが必要である。本発明において
は、この目的のために卵白はそのまま泡立てるより、軽
く泡立てたのち砂糖を加えて泡立てたほうが泡がしっか
りするので、粉末に加える砂糖の一部を卵白の泡立て用
にまねずために粉末ミックス(B)を作る。また粉末ミ
ックス(8)に酒石酸水素カリウムを添加し粉末ミック
ス(B)の溶液のPHを5〜6位に下げるとさらに効果
が認められる。卵白に加える砂糖と酒石酸水素カリウム
の比率は以下のものが好ましい。In order to increase the swelling of the soufflé dough when baked and to reduce deflation over time after baking, it is necessary to improve the foaming of egg whites and strengthen the foam. In the present invention, for this purpose, rather than whipping the egg whites as they are, it is better to lightly whip the egg whites and then add sugar to make a firmer foam. Make powder mix (B). In addition, further effects can be observed when potassium hydrogen tartrate is added to the powder mix (8) to lower the pH of the solution of the powder mix (B) to 5 to 6. The ratio of sugar and potassium hydrogen tartrate to be added to egg whites is preferably as follows.
卵白 2個分(65〜70g)粉末ミック
ス(B)
砂糖 14.9g
酒石酸水素カリウム O,Ig
試験例1
実施例1で得たポール箱入りの即席バニラスフレ用粉末
ミックスを使用して以下の方法でスフレを作った。Powder mix for 2 egg whites (65-70g) (B) Sugar 14.9g Potassium hydrogen tartrate O, Ig Test Example 1 Using the powder mix for instant vanilla soufflé in the pole box obtained in Example 1, perform the following method. I made a soufflé.
粉末ミックス(八)に大さじ1杯(15ml)の牛乳を
加えてざっくりかき混ぜ、さらに卵黄2個分を加え、均
一になるまでヨくかき混ぜる。つぎに粉末ミックス(B
)を大きめのポールに入れ、卵白2個分を加え泡立て器
で十分に泡立てる。両者を混合し、これを内面にマーガ
リンを塗ったスフレカップあるいはコーヒーカップにへ
分目はど入れ、予め200℃に加熱しておいたオーブン
に入れて、200℃で約10分間焼いて、カップの上に
おおよそ2倍に盛り上がフたスフレを作った。Add 1 tablespoon (15 ml) of milk to the powder mix (8) and mix roughly, then add 2 egg yolks and mix well until evenly mixed. Next, powder mix (B
) in a large bowl, add 2 egg whites and whisk thoroughly with a whisk. Mix both, put this into a soufflé cup or coffee cup whose inside is coated with margarine, put it in an oven preheated to 200℃, bake at 200℃ for about 10 minutes, and make the cup. I made a soufflé that doubled in size on top.
このスフレは焼き上がり後長時間経通しても、そのしぼ
み方は比較的少なく見栄えの良さ、軽い舌触りは十分に
維持できた。Even after this soufflé was left to stand for a long time after being baked, it showed relatively little deflation and maintained its good appearance and light texture.
試験例2
実施例2で得たポール箱入りの即席チョコレートスフレ
用粉末ミックスで試験例1と同様の方法でスフレを作っ
た。Test Example 2 A soufflé was made in the same manner as in Test Example 1 using the instant chocolate soufflé powder mix packaged in a pole box obtained in Example 2.
このスフレは焼き上がり後長時間経過しても、そのしぼ
み方は比較的少なく見栄えの良さ、軽い舌触りは十分に
維持できた。Even after a long period of time had passed after baking, this soufflé showed relatively little deflation and maintained its good appearance and light texture.
実施例1
砂糖15Kg、麦芽糖15にg、特殊加工処理アルファ
化インスタントスターチ(ステツ社製 ミ ラスバース
) 12Kg、脱脂粉乳7 Kg、小麦粉(薄力粉)2
Kg、起泡性蛋白質(千葉製粉社製5K−5)0.3
Kg、バニラフレーバー0.3 Kg、キサンタンガ
ム0.4にgを飛型粉体ミキサーで混合し粉末ミックス
(A) 52にgを製造した。これを52gずつポリ袋
に充填、シールして粉末ミックス(A)の包装体を得た
。Example 1 15 kg of sugar, 15 g of maltose, 12 kg of specially processed pregelatinized instant starch (Mirasverse manufactured by Stetsu Co., Ltd.), 7 kg of skim milk powder, 2 kg of wheat flour (soft flour)
Kg, foaming protein (Chiba Seifun Co., Ltd. 5K-5) 0.3
0.3 kg of vanilla flavor, 0.4 kg of xanthan gum, and 0.4 g of xanthan gum were mixed in a flying powder mixer to produce 52 g of powder mix (A). Each 52 g of this was filled into a plastic bag and sealed to obtain a package of powder mix (A).
砂糖14.9Kg、酒石酸水素カリウム0.1 Kgを
小型粉体ミキサーで混合し、粉末ミックス(B) 15
Kgを製造した。これを15gずつポリ袋に充填、シー
ルして粉末ミックス(B)の包装体を得た。Mix 14.9 kg of sugar and 0.1 kg of potassium hydrogen tartrate in a small powder mixer to make a powder mix (B) 15
Kg was produced. Each 15 g of this was filled into a plastic bag and sealed to obtain a packaged powder mix (B).
こうして得た粉末ミックス(A)の包装体と粉末ミック
ス(B)の包装体をボール箱に各1個ずつ収納して即席
バニラスフレ用粉末ミックスを得た。One package of powder mix (A) and one package of powder mix (B) thus obtained were placed in a cardboard box to obtain a powder mix for instant vanilla soufflé.
実施例2
砂糖15Kg、麦芽糖15にg、特殊加工処理アルファ
化インスタントスターチ(ステツ社製 ミ ラスパース
) 12Kg、脱脂粉乳5.6 Kg、小麦粉(薄力粉
)2にg、起泡性蛋白質(千葉製粉社製5K−5)0.
3 Kg、ココア粉末5.1 Kg、チョコレートフレ
ーバー0.2 Kg、カラメル色素0.4 Kg、キサ
ンタンガム0.4 Kgを飛型粉体ミキサーで混合し、
粉末ミックス(A) 56Kgを製造した。これを56
gずつポリ袋に充填、シールして粉末ミックス(A)の
包装体を得た。実施例1と同じ方法で粉末ミックス(B
)の包装体を得た。Example 2 15 kg of sugar, 15 g of maltose, 12 kg of specially processed pregelatinized instant starch (Mirasperse manufactured by Stetsu Co., Ltd.), 5.6 kg of skim milk powder, 2 g of wheat flour (soft flour), foaming protein (Chiba Flour Milling Co., Ltd.) Manufactured by 5K-5)0.
3 Kg, cocoa powder 5.1 Kg, chocolate flavor 0.2 Kg, caramel color 0.4 Kg, and xanthan gum 0.4 Kg were mixed in a flying powder mixer.
56 kg of powder mix (A) was produced. This is 56
Each g of the mixture was filled into a plastic bag and sealed to obtain a package of powder mix (A). Powder mix (B
) was obtained.
こうして得られた粉末ミックス(A)の包装体と粉末ミ
ックス(B)の包装体をボール箱に各1個ずつ収納して
即席チョコレートスフレ用粉末、ミックスを得た。One package of powder mix (A) and one package of powder mix (B) thus obtained were placed in a cardboard box to obtain powder and mix for instant chocolate soufflé.
(発明の効果)
本発明の即席スフレ用粉末ミックスを使用することによ
っ゛て、煮込む必要がなく短時間にスフレを作ることが
でき、また本スフレは焼き上がり後長時間経過してもし
ぼみが少ない。(Effects of the invention) By using the instant soufflé powder mix of the present invention, soufflés can be made in a short time without the need for boiling, and the soufflés do not wilt even after a long period of time after baking. Less is.
Claims (6)
タントスターチ、起泡性蛋白質、キサンタンガム、その
他着香料等を含有する粉末ミックス(A)の包装体と、
糖類と酒石酸水素カリウムを含有する粉末ミックス(B
)の包装体とからなる即席スフレ用粉末ミックス。(1) A package of powder mix (A) containing sugars, milk solids, specially processed pregelatinized instant starch, foamable protein, xanthan gum, other flavoring agents, etc.
Powder mix containing sugars and potassium bitartrate (B
) powder mix for instant soufflé.
て、特殊加工処理アルファ化インスタントスターチ10
〜30重量部を添加混合することを特徴とする特許請求
の範囲第1項記載の即席スフレ用粉末ミックス。(2) For 100 parts by weight of the main raw material of powder mix (A), 10 parts by weight of specially processed pregelatinized instant starch
2. The powder mix for instant soufflé according to claim 1, characterized in that up to 30 parts by weight are added and mixed.
泡性蛋白質を添加混合することを特徴とする特許請求の
範囲第1項又は第2項記載の即席スフレ用粉末ミックス
。(3) A powder mix for instant soufflé according to claim 1 or 2, characterized in that 0.3 to 0.8% by weight of foamable protein is added and mixed into the powder mix (A). .
解後噴霧乾燥した粉末、卵白粉末、牛乳ホエー蛋白質粉
末からなる群から選ばれた少なくとも1種以上であるこ
とを特徴とする特許請求の範囲第3項記載の即席スフレ
用粉末ミックス。(4) A patent claim characterized in that the foamable protein is at least one selected from the group consisting of powder obtained by decomposing wheat protein with a proteolytic enzyme and then spray-drying it, egg white powder, and milk whey protein powder. Powder mix for instant soufflé according to scope 3.
サンタンガムを添加混合することを特徴とする特許請求
の範囲第1項ないし第3項のいずれかに記載の即席スフ
レ用粉末ミックス。(5) Powder for instant soufflé according to any one of claims 1 to 3, characterized in that 0.3 to 1.0% by weight of xanthan gum is added and mixed into the powder mix (A). mix.
1〜6.0%添加混合することを特徴とする特許請求の
範囲第1項記載の即席スフレ用粉末ミックス。(6) Add 0.0% potassium hydrogen tartrate to the powder mix (B).
The powder mix for instant soufflé according to claim 1, characterized in that 1 to 6.0% is added and mixed.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61213747A JPS6371138A (en) | 1986-09-12 | 1986-09-12 | Powder mix for instant souffle |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61213747A JPS6371138A (en) | 1986-09-12 | 1986-09-12 | Powder mix for instant souffle |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS6371138A true JPS6371138A (en) | 1988-03-31 |
Family
ID=16644348
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP61213747A Pending JPS6371138A (en) | 1986-09-12 | 1986-09-12 | Powder mix for instant souffle |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6371138A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03251136A (en) * | 1990-03-01 | 1991-11-08 | House Food Ind Co Ltd | Biscuit mix |
CN103648292A (en) * | 2011-06-03 | 2014-03-19 | 好时公司 | Process for preparing and formulation for aerated baked food products and chocolate products |
-
1986
- 1986-09-12 JP JP61213747A patent/JPS6371138A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03251136A (en) * | 1990-03-01 | 1991-11-08 | House Food Ind Co Ltd | Biscuit mix |
CN103648292A (en) * | 2011-06-03 | 2014-03-19 | 好时公司 | Process for preparing and formulation for aerated baked food products and chocolate products |
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