JP5960897B1 - Baked food - Google Patents

Abstract

Disclosed is a baked food that can be improved in texture in a baked food eaten after cooling to a freezing temperature. In a baked food to be eaten after cooling to a freezing temperature, a processed starch having a hydroxypropyl group and a substitution degree (DS) of 0.08 to 0.20 is added and baked, and the moisture content is The baked food which is 5-50 mass%. Moreover, the baked food whose mass ratio of content of the processed starch which has the said hydroxypropyl group with respect to moisture content in the said baked food is 0.5-4.0. [Selection figure] None

Description

  The present invention relates to a baked food that is eaten after cooling to a freezing temperature with improved texture.

  For example, baked foods such as hot cakes, biscuits, cookies, monaca and the like that are eaten after cooling to the freezing temperature are known. However, among such baked foods, baked foods such as hot cakes and dorayaki, for example, are baked aquatic dough containing flour as a raw material and cooled to the freezing temperature to eat, so the water freezes at room temperature. There was a problem that the texture that was obtained could not be obtained.

  Conventionally, various attempts have been made to improve the texture in the food field. For example, Patent Literature 1 discloses rice cakes made of starch and raw materials made of rice and hydroxypropyl starch. In the Example column, the process of preparing dough by uniformly mixing rice cake flour and hydroxypropyl starch, etc., steaming for 10 minutes in a steamer, and then using a home-use machine is disclosed.

  Patent Document 2 is a process for obtaining a homogenized mixture obtained by homogenizing a first raw material containing fats and oils, an emulsifier, and water, and adding a second raw material containing starch therein to make a water seed dough. Disclosed is a method of baking to obtain a baked food comprising corn, monaca peel, or wafer.

  Patent Document 3 discloses an application relating to frozen ice cream, in which starches suppress ice crystals in frozen desserts such as frozen ice cream (paragraph 0024).

  Non-Patent Document 1 discloses that hydroxypropyl starch is excellent in refrigeration stability and freezing and thawing and is used for improving the texture of food.

Japanese Patent No. 3658653 Japanese Patent No. 3717469 Japanese Patent No. 476257

Agricultural and livestock industry promotion organization “Basic knowledge and current status of processed starch”, last updated on May 10, 2010, Agricultural and livestock industry promotion organization homepage [May 20, 2015 search], Internet <Http://www.alic.go.jp/joho-d/joho07_000055.html>

  As disclosed in each of the above-mentioned patent documents, in a baked food that is conventionally eaten after cooling to the freezing temperature, no attempt has been made to improve the texture by adding a modified starch having a hydroxypropyl group. .

  For example, Patent Document 1 does not disclose the baked food, and evaluates the softness and elasticity of the candy sweets that are different from the baked food. Therefore, it cannot be inferred to the effect of improving the texture of the baked food. .

  Patent Document 2 aims to obtain a crisp texture of baked food such as corn (paragraph 0007). Therefore, even if Patent Document 2 is taken into consideration, the effect of improving the texture of the baked food eaten after cooling to the freezing temperature cannot be estimated.

  In addition, Patent Document 3 does not directly use a modified starch having a hydroxypropyl group as starches as shown in Table 1. Further, as shown in Table 4, it is confirmed that the effect of suppressing ice crystals in ice cream varies depending on the type of starch. Therefore, even if Patent Document 3 is taken into consideration, when a processed starch having a hydroxypropyl group that is not directly used in Patent Document 3 is used for a baked food different from ice cream, the texture is improved. It is impossible to deduce the effect to be made.

  Non-Patent Document 1 does not disclose in detail how the texture of food is improved. Moreover, it does not disclose the effects on the baked food that is eaten after cooling to the freezing temperature. Therefore, even if Non-Patent Document 1 is taken into consideration, the effect of improving the texture of the baked food eaten after cooling to the freezing temperature cannot be estimated.

  An object of the present invention is to provide a baked food that can improve the texture in a baked food that is eaten after cooling to the freezing temperature.

  The present invention is based on the finding that in a baked food eaten after cooling to a freezing temperature, the texture can be improved by adding and baking a modified starch having a hydroxypropyl group.

In order to achieve the above object, in one aspect of the present invention, in a baked food containing a portion that does not thaw when cooled to a freezing temperature and eaten , at least one selected from gramineous grains, potatoes, and root vegetables A baked food characterized by adding baked flour and processed starch having a hydroxypropyl group is provided.

  The degree of substitution (DS) of the modified starch having a hydroxypropyl group is preferably 0.08 to 0.20. The degree of substitution (DS) of the modified starch having a hydroxypropyl group is more preferably 0.11 to 0.18.

Moreover, it is preferable that the moisture content of the said baked food is 5-50 mass%. Moreover, it is more preferable that the moisture content of the baked food is 6.5 to 30% by mass.
Moreover, it is preferable that mass ratio of content of the processed starch which has the said hydroxypropyl group with respect to water content in the said baked food is 0.5-4.0. The mass ratio of the content of the modified starch having a hydroxypropyl group to the content of water in the baked food is more preferably 0.8 to 3.0.

The raw material for the modified starch having a hydroxypropyl group is preferably tapioca starch.
Also, the flour, wheat, rice, barley, rye, corn, eh shed, tapioca, and more preferably contains at least one material selected Jagai mode or al. The flour is more preferably wheat flour.

Also, the baked goods, it is preferable that eaten with frozen dessert. Moreover, it is more preferable that the baked food is eaten while in contact with the frozen dessert.

  ADVANTAGE OF THE INVENTION According to this invention, the food texture of the baked food eaten after cooling to freezing temperature can be improved.

Hereinafter, an embodiment in which the baked food of the present invention is embodied will be described.
The baked food of this embodiment is obtained by baking after processing starch having a hydroxypropyl group and water.

  Specific examples of the modified starch having a hydroxypropyl group include hydroxypropyl starch and hydroxypropylated phosphoric acid crosslinked starch. It does not specifically limit as a manufacturing method of the processed starch which has a hydroxypropyl group, According to a conventional method, it can manufacture. For example, hydroxypropyl starch can be obtained by adding a starch swelling inhibitor to raw starch and then reacting with propylene oxide under an alkaline catalyst. Phosphoric acid crosslinking of starch can be produced by causing a known crosslinking agent such as trimetaphosphate, hexametaphosphate, phosphorus oxychloride or the like to act on starch. Hydroxypropylated phosphoric acid crosslinked starch is obtained by combining a reaction using propylene oxide for introducing a hydroxypropyl group and a reaction using a crosslinking agent. Any of the reactions may be performed first. Only one kind of these modified starches having a hydroxypropyl group may be used, or two kinds may be used in combination.

  As the raw material starch of the processed starch, known raw materials can be appropriately employed. Examples include tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, sweet potato starch, wheat starch, sago starch, and legume starch. These may be used alone or in combination of two or more. Among these raw material starches, tapioca starch is preferred from the viewpoint of superior texture.

  The lower limit of the degree of substitution (DS) of the modified starch having a hydroxypropyl group is preferably 0.08 or more, more preferably 0.11 or more. By making the degree of substitution 0.08 or more, the texture of the baked food can be further improved. The upper limit of the degree of substitution is preferably 0.20 or less, more preferably 0.18 or less. When the substitution degree is 0.20 or less, the texture of the baked food can be further improved. The degree of substitution of the modified starch having a hydroxypropyl group can be adjusted by changing the amount of propylene oxide added during production. The degree of substitution refers to the average number of substituted hydroxyl groups per glucose.

  The lower limit of the water content in the baked food is preferably 5% by mass or more, more preferably 6.5% by mass or more. By setting the water content to 5% by mass or more, it is possible to reduce the crunchy texture and further improve the texture. The upper limit of the water content is preferably 50% by mass or less, more preferably 30% by mass or less. By setting the water content to 50% by mass or less, it is possible to reduce the frozen texture and further improve the texture.

  The lower limit of the mass ratio of the content of the processed starch having a hydroxypropyl group to the content of water in the baked food is preferably 0.5 or more, more preferably 0.8 or more. By setting the mass ratio to 0.5 or more, the frozen texture can be reduced, and the texture can be further improved. The upper limit of the mass ratio is preferably 4.0 or less, more preferably 3.0 or less. By setting the mass ratio to 4.0 or less, it is possible to reduce the crunchy texture and further improve the texture.

  The baked food of this embodiment may further contain flour as a raw material. As the raw material flour, known raw materials can be appropriately used. For example, flour raw materials obtained from gramineous cereals, beans, artificial cereals, potatoes, root vegetables, nuts and the like can be used. More specific flours include, for example, wheat, rice, barley, rye, corn, fin, soybean, buckwheat, tapioca, potato, chestnut and the like. These may be used alone or in combination of two or more. Among these flours, wheat flour is preferable from the viewpoint of superior texture of the baked food.

  The baked food of this embodiment may contain other additives as long as it is generally contained in the baked food and does not inhibit the action of each component described above. Examples of other additives include emulsifiers, fats and oils, proteins, seasonings, sweeteners, swelling agents, thickening stabilizers, fragrances, antioxidants, and coloring agents. These additives may be used alone or in combination of two kinds.

  Specific examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polysorbate, lecithin and the like. Specific examples of the glycerin fatty acid ester include polyglycerin fatty acid ester, monoglyceride, organic acid monoglyceride, diglycerin monofatty acid ester and the like. These may be used alone or in combination of two or more.

  Examples of the fat include animal oil, vegetable oil, fish oil and the like. More specifically, soybean oil, safflower oil, sunflower oil, palm oil, sesame oil, linseed oil, castor oil, olive oil, corn oil, cottonseed oil, peanut oil, grape seed oil, straw oil, rice germ oil, wheat Examples include germ oil, medium chain fatty acid oil (MCT), squalene, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), milk fat (butter), hardened oil, lard, and various butters.

  Specific examples of proteins include milk, skim milk powder, whole milk powder, egg white and the like. Specific examples of the seasoning include sugar, salt, various amino acids, soy sauce, miso, sauce, vinegar, mirin, ketchup, mayonnaise, curry powder and the like. Specific examples of the sweetener include glucose, fructose, maltose, oligosaccharide, sucrose, honey, starch syrup, glucose fructose liquid sugar, trehalose, maltitol, palatinose, xylitol, sorbitol, aspartame, saccharin sodium and the like. Specific examples of the swelling agent include yeast, sodium bicarbonate, ammonium hydrogen carbonate, baking powder and the like.

  The baked food of this embodiment is not particularly limited as long as it is a baked food that is eaten after cooling to the freezing temperature. For example, it may be a food that is heated after cooling to the freezing temperature or a food that is returned to room temperature, may be a food that includes a portion that does not thaw after cooling to the freezing temperature, or a food that is eaten as it is without being thawed. There may be. Specific examples of the baked food eaten after cooling to the freezing temperature include confectionery, breads, frozen foods and the like. Specific examples of the confectionery include various cakes such as cheesecake, Madeleine, Baumkuchen, crepe, galette, hot cake, taiyaki, and other various Japanese and Western confectionery. Specific examples of breads include, for example, confectionery bread, copper bread, butter roll, bread, and fried bread.

  It is preferable that the baked food of this embodiment is what is eaten with the frozen dessert. Frozen confectionery refers to food served in a chilled state. Eating with frozen dessert includes both those eaten in contact with the baked food and frozen confectionery and those eaten in a non-contact state between the frozen confectionery and the baked food. Examples of forms to be eaten with frozen confectionery include those in which frozen confectionery is wrapped in baked food, sandwiched between baked food, filled in baked food, and placed on baked food. Specific examples of frozen desserts include ice cream, ice milk, lacto ice, ice lolly, shaved ice, sherbet, parfait, ice bun, sundae, frappe, frozen yogurt, jelly, apricot tofu, mousse, bavaroa, pudding, yokan, fruit juice, etc. Frozen ice confectionery, chocolate, various creams, strawberries, jam, red bean paste and the like.

Next, the manufacturing method of the baked food of this embodiment is described.
In the method for producing a baked food according to the present embodiment, a step of preparing a mixed solution is performed by adding processed starch having a hydroxypropyl group and other additives to a predetermined amount of water and mixing well. Next, the baked food can be obtained by baking the mixed liquid at a predetermined temperature using various desired baking machines. The baked food is cooled to a freezing temperature. The freezing temperature is not particularly limited as long as it is 0 ° C. or lower, but is preferably −10 ° C. or lower, more preferably −18 ° C. or lower.

According to the baked food of this embodiment, the following effects can be obtained.
(1) In this embodiment, in a baked food that is eaten after cooling to the freezing temperature, a modified starch having a hydroxypropyl group is added and baked. Therefore, the texture of the baked food can be further improved.

In particular, in the case of a baked food containing a portion that does not thaw when eating after cooling to the freezing temperature, a moist texture can be obtained even at the freezing temperature.
In addition, you may change the said embodiment as follows.

-In the said embodiment, when mixing each raw material and preparing dough of a baked food, the mixing | blending order of each raw material is not specifically limited.
-The baked food of the said embodiment may mix | blend matcha tea, coffee, fruit juice, cacao mass, etc. from a viewpoint of provision of a taste or a color.

  -The shape of the baked food of the said embodiment is not specifically limited, The shape according to the food made into various objectives is employable. For example, a sheet shape, a plate shape, a circular shape, a spindle shape, a rectangular shape, or the like can be appropriately employed. When the baked food is formed into a sheet shape, the thickness of the sheet is not particularly limited.

Although the test example is given below and the embodiment is described more specifically, the present invention is not limited to these.
<Test Example 1: Examination of types of processed starch>
The texture of the baked food when the kind of processed starch was changed was evaluated.

  First, as shown in Table 2, 30 parts by weight of processed starch or raw starch of each example, 18 parts by weight of wheat flour, 1.5 parts by weight of emulsifier, 30 parts by weight of sugar, 1 part by weight of salt, in 50 parts by weight of water Parts, 8 parts by weight of vegetable oil and 1.5 parts by weight of skim milk powder were added and mixed well. The obtained water seed dough was spread on a hot plate heated to 200 ° C. and baked for 3 minutes to obtain a baked dough having a water content of 15% by mass. In Table 2, the addition amount (part by mass) of each component in each example is also described.

  About the obtained baked dough, after cooling to near normal temperature, it preserve | saved for 60 minutes in the freezer below -18 degreeC. Thereafter, the baked dough was taken out, 10 panelists sampled each baked dough, and scored according to the evaluation items shown in Table 1 below. The average score was calculated and the texture was evaluated according to the criteria shown in Table 1. The results are shown in Table 2.

As shown in Table 2, it was confirmed that the calcined dough of Example 1 to which the modified starch having a hydroxypropyl group was added had an excellent texture. It was confirmed that each comparative example using modified starch or raw starch other than hydroxypropylated modified starch did not give an excellent texture-enhancing effect on the baked dough with respect to Example 1.

<Test Example 2: Examination of substitution degree (DS) of hydroxypropyl starch>
The texture of the baked food when DS was changed was evaluated.
As the raw material of the baked food, each component composition of each example described in Table 3 was adopted. In addition, the manufacturing method of baking food and the evaluation method of food texture followed the method as described in the column of Test Example 1. The results are shown in Table 3.

As shown in Table 3, it was confirmed that when the degree of substitution of hydroxypropyl starch in the baked dough decreased, a feeling of dryness was produced, and the texture decreased. On the other hand, it was confirmed that when the substitution degree of hydroxypropyl starch in the baked dough increases, the sticky texture tends to decrease.

<Test Example 3: Examination of water content>
The texture of the baked food was evaluated when the water content was changed.
As the raw material of the baked food, each component composition of each example described in Table 4 was adopted, and the moisture content after baking was changed by adjusting the baking time. In addition, the manufacturing method of baking food and the evaluation method of food texture followed the method as described in the column of Test Example 1. The results are shown in Table 4.

As shown in Table 4, it was confirmed that when the moisture content in the baked dough decreases, a feeling of dryness is generated and the texture tends to decrease. On the other hand, it was confirmed that when the water content in the baked dough increases, the frozen texture tends to increase.

<Test Example 4: Examination of starch mixing ratio>
The texture of the baked food when the blending ratio of starch with respect to the water content was changed was evaluated.

  Each ingredient composition of each example described in Table 5 was adopted as a raw material of the baked food, and the blending ratio of starch with respect to the moisture content after baking was changed by adjusting the baking time. In addition, the manufacturing method of baking food and the evaluation method of food texture followed the method as described in the column of Test Example 1. The results are shown in Table 5.

As shown in Table 5, it was confirmed that when the blending ratio of starch with respect to the water content in the baked dough increases, a feeling of stickiness occurs and the texture tends to decrease. On the other hand, it was confirmed that when the blending ratio of starch with respect to the water content in the baked dough decreases, the frozen hard texture tends to increase.

<Test Example 5: Examination of types of hydroxypropyl starch>
The texture of the baked food when the kind (origin) of hydroxypropyl starch was changed was evaluated.

  Each ingredient composition of each example described in Table 6 was adopted as a raw material of baked food. In addition, the manufacturing method of baking food and the evaluation method of food texture followed the method as described in the column of Test Example 1. The results are shown in Table 6.

As shown in Table 6, it was confirmed that when tapioca-derived hydroxypropyl starch was used, a superior texture was obtained compared to other types of hydroxypropyl starch.

<Test Example 6: Examination of types of flour>
The texture of the baked food when the type of flour was changed was evaluated.
Each ingredient composition of each example described in Table 7 was adopted as a baked food material. In addition, the manufacturing method of baking food and the evaluation method of food texture followed the method as described in the column of Test Example 1. The results are shown in Table 7.

As shown in Table 7, even when flour other than wheat flour was used as flour, it was confirmed that a good texture was obtained when used in combination with hydroxypropyl starch.

Claims (12)

In baked foods that contain portions that do not thaw when cooled to freezing temperature and eaten,
A baked food characterized by adding and baking at least one flour selected from gramineous grains, potatoes, and root vegetables, and a modified starch having a hydroxypropyl group.   The degree of substitution (DS) of the processed starch having a hydroxypropyl group is 0.08 to 0.20.   The degree of substitution (DS) of the processed starch having a hydroxypropyl group is 0.11 to 0.18.   The moisture content of the said baked food is 5-50 mass%, The baked food as described in any one of Claims 1-3 characterized by the above-mentioned.   The moisture content of the said baked food is 6.5-30 mass%, The baked food as described in any one of Claims 1-3 characterized by the above-mentioned.   The mass ratio of the content of the modified starch having a hydroxypropyl group to the water content in the baked food is 0.5 to 4.0. The baked food described in 1.   The mass ratio of the content of the modified starch having a hydroxypropyl group with respect to the water content in the baked food is 0.8 to 3.0. The baked food described in 1.   The baked food according to any one of claims 1 to 7, wherein a raw material of the processed starch having a hydroxypropyl group is tapioca starch. The flour, wheat, rice, barley, rye, corn, shed example, tapioca, and according to any one of claims 1-8, characterized in that it comprises at least one material selected Jagai mode or al Baked food. The baked food according to claim 9 , wherein the flour is wheat flour. The baked food according to any one of claims 1 to 10, wherein the baked food is eaten together with a frozen dessert. The baked food according to claim 11 , wherein the baked food is eaten in contact with a frozen dessert.