JP6667954B2 - Bakery product and method for producing the same - Google Patents

Description

  Bakery product and method for producing the same

  Mochi is a traditional food that has been loved since ancient times for its unique adhesive strength, adhesive strength, and elastic texture, which is produced mainly by steaming and kneading glutinous rice. In recent years, even for foods other than rice cakes, consumers who prefer a moist texture during eating (mochi texture) have increased, and bakery products have products with a mochi texture.

  As a method for imparting a mochi texture to a bakery product, for example, Patent Document 1 discloses a seed dough material containing at least wheat flour and an emulsion having an oil phase content of 3 to 90% by mass and an aqueous phase content of 10 to 97% by mass. Is kneaded at least with the water content of the emulsion in the aqueous phase at 80 to 100 ° C., and a method for producing a dough for bakery products is disclosed. Patent Document 2 discloses flour and / or starch Containing 0.05 to 7 parts by mass of a milk raw material having a phospholipid content in milk-derived solid content of 0.5% by mass or more based on the solid content with respect to 100 parts by mass of the solids. A bakery product using the prepared hot water dough is disclosed. However, the method of using hot water dough uses 80 ° C to 100 ° C hot water at the time of dough production, which not only complicates the process but also requires strict control of the hot water temperature, resulting in a decrease in the quality of the final product. There is a problem that variations easily occur and mass production is not easy.

Also, Patent Document 3 discloses a glutinous rice flour composition for bread and confectionery comprising 100 parts by weight of flour consisting of 80 to 85 parts by weight of glutinous rice flour and 20 to 15 parts by weight of gluten, and 1 to 30 parts by weight of maltose. Is described. It is described that the glutinous rice flour bread obtained from the composition grows like a rice cake when eaten, and has a different texture from wheat flour bread, and in fact, its appearance does not have bread-like volume.

  Patent Literature 4 discloses a bakery product having a soft and sticky feeling, manufactured using a mixed powder obtained by combining natural and / or modified waxy corn starch and pregelatinized starch. However, waxy corn starch has a problem in that the inherent flavor of bakery products is impaired due to the peculiar grain odor. Further, Patent Document 5 discloses a raw material powder comprising 62 to 92.5 parts by mass of wheat flour, 7 to 30 parts by mass of hydroxypropyl starch and / or acetyl starch, and 0.5 to 8 parts by mass of pregelatinized starch. Breads having a sticky texture have been disclosed. However, the breads are manufactured only for the purpose of imparting a moist feeling, and it is difficult to simultaneously obtain a soft texture and a moist texture.

  On the other hand, bakery products that do not contain food additives have been developed in response to increasing consumer awareness of safety and security in foods. For example, Patent Document 6 discloses (a) at least one wet heat treatment. And (b) a gluten-free bakery product manufactured using a composition comprising a flour / starch component comprising at least one other conventional bakery product material. However, the purpose of the present invention is not to provide a mochi texture.

  As described above, a bakery product which is excellent in sticky texture and has a large volume without using a food additive as much as possible and a method for producing the same have not yet been provided.

JP 2004-000029 A JP 2009-201469 A JP 2004-222548 A JP-A-10-056946 JP-A-10-295253 JP 2010-279355 A

  The present inventors, for a bakery product excellent in mochi texture, while intensively examining a specific starch not classified as a so-called food additive or a compounding ratio thereof, use a specific acid-roasted starch at a specific ratio. As a result, they first found that they had excellent mochi texture. However, many wrinkles were generated on the surface of the obtained bakery product, and a new problem that the appearance was unfavorable occurred.

  Therefore, the present inventors have studied in further detail that, for a specific acid-roasted starch, by mixing an alkali-roasted starch in a specific ratio, the resulting bakery product has excellent texture and appearance. I found that.

That is, the present invention includes the following [1] to [7] completed based on the above findings. First, the first invention provides the following bakery products.
[1]. A bakery product comprising 15 to 25 parts by mass of an acid-roasted starch and 3 to 20 parts by mass of an alkali-roasted starch in 100 parts by mass of a starchy raw material.
[2]. The bakery product according to the above [1], wherein the acid-roasted rice seed is an acid-roasted rice seed underground starch.
[3]. The bakery product according to the above [2], wherein the acid-roasted rice seed underground starch is an acid-roasted rice seed potato starch.
[4]. The bakery product according to any one of the above [1] to [3], wherein the alkali-roasted starch is an alkali-roasted underground starch.
The second invention provides the following mixed powder for bakery products.
[5]. A mixed powder for a bakery product, comprising 15 to 25 parts by mass of an acid-roasted starch and 3 to 20 parts by mass of an alkali-roasted starch in 100 parts by mass of a starchy raw material.
The third invention provides the following bakery product dough.
[6]. A dough for a bakery product, comprising 15 to 25 parts by mass of an acid-roasted starch and 3 to 20 parts by mass of an alkali-roasted starch in 100 parts by mass of a starchy raw material.
A fourth invention provides the following bakery product manufacturing method.
[7]. A method for producing a bakery product, which comprises blending 15 to 25 parts by mass of an acid-roasted starch and 3 to 20 parts by mass of an alkali-roasted starch in 100 parts by mass of a starchy raw material. How to make bakery products.

  ADVANTAGE OF THE INVENTION According to this invention, a bakery product excellent in sticky texture and appearance can be simply provided without requiring special manufacturing equipment. In addition, since the present invention comprises a specific starch which is not a food additive, it is possible to provide a bakery product excellent in mochi texture and appearance which is also preferred by consumers who are highly conscious of safety and security of food.

  The “starch raw material” in the present invention refers to flour obtained by pulverizing cereals, beans, potatoes, nuts, and the like, and starch extracted therefrom. "Flour" includes flour, cornflower, rice flour, tapioca flour, potato flour, sweet potato flour, buckwheat flour and the like, and "starch" includes wheat starch, corn starch, tapioca starch, potato starch, sweet potato starch, Examples include sago starch, taro starch, and various sticky starches. The “starch” includes processed starch obtained by subjecting starch to physical or chemical treatment.

  Here, starch used for the production of food is classified into “food” and “food additive”. In Japan, starch classified as “food” includes raw starch, bleached starch, acid-treated starch, and roasted starch. Starch classified as “food additive” includes phosphoric acid-crosslinked starch and hydroxy starch. Examples include 11 kinds of processed starches, such as propyl starch, which are described in Appended Table 1 of the Food Sanitation Act Enforcement Regulations. The present invention provides a bakery product having excellent sticky texture and appearance using starch classified as “food”.

  In the present invention, the “acid-roasted starch” refers to a starch obtained by mixing raw starch and an acid to reduce the moisture content of the starch to 5% or less, and then roasting at 100 ° C. to 140 ° C. .

  The “acid-roasted glutinous starch” used in the present invention refers to an acid-roasted starch made from rice cake-type starch. Among the sticky starches, the sticky starch contained in the rhizome or root (hereinafter referred to as the sticky ground starch) includes sticky potato starch, sticky tapioca starch, etc. And glutinous ground starch) include glutinous wheat starch, glutinous rice starch, glutinous corn starch and the like. The raw material of the acid-roasted glutinous starch used in the present invention is preferably a glutinous underground starch, and more preferably a glutinous potato starch, from the viewpoint of imparting a more preferable mochi texture and moist feeling to the bakery product.

  The acid that can be used in the production of the acid-roasted rice seed starch of the present invention is not particularly limited, and examples thereof include inorganic acids such as hydrochloric acid, nitric acid, and sulfuric acid, and organic acids such as acetic acid, succinic acid, and citric acid. .

  The specific production procedure of the above-mentioned acid-roasted glutinous starch is as follows. First, the rice seed starch and the acid are mixed well until uniform. The acid used at this time is adjusted so that the pH of the aqueous solution of starch having a solid content of 20% becomes 3.0 to 3.5. Next, the starch composition is dried to adjust the water content of the starch to 5% or less, and then roasted at 100 ° C to 140 ° C for 30 minutes to 120 minutes. Thereafter, if necessary, the composition is bleached, neutralized, filtered, dried, and pulverized.

  In the present invention, the term "alkali-roasted starch" refers to starch obtained by mixing raw starch and alkali to reduce the water content of the starch to 10% or less and then roasting at 120C to 180C. .

  The raw starch of the alkali-roasted starch used in the present invention may be any of underground starch and above-ground starch, and specifically, potato starch, tapioca starch, sweet potato starch, taro starch, kuzu starch, glutinous potato starch, rice starch Seed tapioca starch, wheat starch, rice starch, corn starch, mung bean starch, pea starch, sticky wheat starch, sticky rice starch, sticky corn starch and the like. The raw material of the alkali-roasted starch used in the present invention is not particularly limited, but from the viewpoint that the flavor of the obtained bakery product is more preferable, underground starch is preferable.

  The alkali that can be used in the production of the alkali-roasted starch of the present invention is not particularly limited, and includes, for example, sodium hydroxide, sodium carbonate, tetrasodium pyrophosphate, ammonium orthophosphate, disodium orthophosphate, trisodium phosphate, carbonate Calcium, potassium carbonate, sodium hydroxide and the like can be mentioned.

  The specific production procedure of the alkali roasted starch is as follows. First, starch, water and alkali are mixed. At this time, the amount of alkali added is such that the pH of the aqueous starch solution becomes 9.5 to 10.0. The starch aqueous solution is stirred for 30 minutes to 1 hour, filtered, and dried to adjust the water content of the starch to 10% or less. Thereafter, it is roasted at 120 ° C. to 180 ° C. for 5 hours to 20 hours. Thereafter, if necessary, the composition is bleached, neutralized, filtered, dried, and pulverized.

  The present invention has 15 to 25 parts by mass of acid-roasted starch and 3 to 20 parts by mass of alkali-roasted starch, out of 100 parts by mass of the starchy raw material, and is excellent in the sticky texture and appearance. Bakery products can be manufactured. Here, when the alkali-roasted starch is not used, when the acid-roasted starch is 15 parts by mass or more in 100 parts by mass of the starchy raw material, a sticky texture can be imparted, but the obtained product has surface wrinkles and Breaking occurs, which significantly impairs the value of the bakery product. Therefore, by using an alkali-roasted starch in combination with an acid-roasted glutinous starch, a bakery product excellent in sticky texture and excellent in appearance with few wrinkles can be produced. The amount of the acid roasted glutinous starch to be blended in the bakery product of the present invention is preferably 15 to 20 parts by mass of 100 parts by mass of the starchy raw material. In addition, the alkali roasted starch blended in the bakery product of the present invention is preferably 5 to 15 parts by mass, more preferably 5 to 10 parts by mass, among 100 parts by mass of the starchy raw material.

  In the production of the bakery product of the present invention, in addition to the above-mentioned starchy raw materials, auxiliary materials can be added as necessary. Auxiliary material refers to an auxiliary material generally used in the manufacture of bakery products or an auxiliary material used depending on the type or desired quality of the bakery product, and specifically, sugar, glucose, isomerized sugar. , Saccharides such as rare saccharides, rare saccharide-containing isomerized saccharides, oligosaccharides, dextrins and degraded reduced starch, dairy products such as skim milk powder, whole milk powder, milk and cheese, shortening, margarine, butter, powdered fats and emulsion Fats such as fats and oils, emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester and calcium stearoyl lactate, spices such as cinnamon and basilico, Western liquors such as brandy and rum, dried fruits such as raisins and dry cherry, almonds and peanuts Such as nuts, α-amylase, β-amylase, glucooxidase, protein Enzymes such as ze, lipase, xylanase, hemicellulase and glucose oxidase, pectin, guar gum decomposed products, agarose, glucomannan, polydextrose, sodium alginate, cellulose, hemicellulose, lignin, chitin, chitosan, indigestible dextrin and citrus fiber Fiber, active gluten, egg, cocoa powder, flavor, high-intensity sweetener and the like. In addition, although these auxiliary materials can be used suitably, it is desirable that the starchy raw material is contained in an amount of 10 to 80 parts by mass in 100 parts by mass of the bakery product.

  The manufacturing procedure of the bakery product of the present invention is the same as the known bakery product manufacturing procedure except that acid roasting seed starch and alkali roasting starch are added to the raw materials in specific ratios. Further, the starchy raw material of the present invention, in which the acid-roasted sticky starch and the alkali-roasted starch are blended, can be used as a mixed powder for bakery products. In this case, the acid roasting seed starch and the alkali roasting starch may be contained in the above numerical range with respect to 100 parts by mass of the starchy raw material in the bakery product mix powder. Further, a starchy raw material containing the acid-roasted glutinous seed starch and the alkali-roasted starch of the present invention is combined with an enzyme or the like to form a quality improving agent, and this is added to a bakery product dough, whereby the bakery product of the present invention is obtained. You can also get Further, the starchy raw material in which the acid roasting seed starch and the alkali roasting starch are blended can be used for a hot water kneading method in which a part of the dough is kneaded with hot water in advance. These doughs can also be applied to refrigerated doughs and frozen doughs.

  The bakery products referred to in the present invention mainly refer to breads and baked confectioneries, with or without yeast fermentation. For example, breads include breads such as Pullman and English bread, French breads such as buckets and Parisians, confectionery breads, danishes such as croissants, buns, bagels, nan, focaccia, English muffins, and various rolls such as table rolls. , Pobilia, pondecajo, pizza, tortilla, chinese bun, steamed bread, etc. Examples of baked goods include yeast donut, cake donut, steamed cake, sponge cake, butter cake, hot cake, madeleine, muffin, shoe dough, waffle, dorayaki, castella, taiyaki, imagawa ware, and the like. Among the above, in particular, breads are likely to break easily and their appearance is easily impaired. Therefore, according to the present invention, these problems can be solved.

  Hereinafter, the present invention will be described specifically with reference to Examples and Comparative Examples, but the scope of the present invention is not construed as being limited to these Examples.

1. Manufacture of Starch (1) Manufacture of acid-roasted starch To 3 kg each of potato starch, waxy potato starch, corn starch or waxy corn starch, a 2% hydrochloric acid aqueous solution was sprayed and mixed, and 20% of 20 g of the mixture was sprayed and mixed. Spraying and mixing were continued until the pH of the aqueous solution was 3-3.5. Next, the mixture was dried at 100 ° C. for 1 hour so that the water content of the acid and starch mixture became 5% or less, and further calcined at 120 ° C. for 1 hour. After cooling to room temperature, a starch suspension was prepared by adding 1.5 times the amount of starch to water, adjusted with sodium hydroxide until the pH reached 5.5 to 6.0, filtered, dried and pulverized. Thus, various acid-roasted starches were obtained.

(2) Production of Alkali-Roasted Starch A starch suspension prepared by adding 6 kg of water to 3 kg each of potato starch, rice seed potato starch, wheat starch or rice seed tapioca starch has a pH of 9 to 9.5. Then, the mixture was stirred for 1 hour while adding a 5% sodium carbonate solution, filtered, and dried at 40 ° C. for 24 hours. Next, it was dried at 100 ° C. for 1 hour and further roasted at 150 ° C. for 20 hours. Thereafter, the mixture was cooled to room temperature, filtered, dried and pulverized to obtain various kinds of alkali-baked starch.

2. Evaluation method of bakery products After allowing the bakery products fired according to the procedure described below to cool at 20 ° C. for 1 hour, the texture and appearance were evaluated by five well-trained panelists.
(1) Texture evaluation Each panel was instructed to give a score based on the criteria shown in Tables 1 and 2, and the average score was used as the evaluation point for the texture and the evaluation point for the moist feeling. As a reference sample, a sample using glutinous rice flour, which is generally used to impart a mochi texture to a bakery product, was employed. X when the evaluation score (average score of the panelists) is less than 3.0, x when the score is 3.0 or more and less than 3.5, ○ when the score is 3.5 or more and less than 4.5. When the score was 5 or more, it was evaluated as ◎.

(2) Appearance evaluation Each panel was instructed to give a score according to the evaluation criteria shown in Table 3 (comparison with a reference shape photograph), and the average score of all panelists was used as the appearance evaluation point. Specifically, in principle, instruct to attach the points of the reference shape closest to the shape of the bread to be evaluated, and if neither of the two adjacent reference shapes can be judged, exceptionally, those two points are used. Allowed to give the average score. X when the appearance evaluation score (paneler's average score) is less than 3.0, x when the score is 3.0 or more and less than 3.5, ○ when the score is 3.5 or more and less than 4.5. When the score was 4.5 or more, it was evaluated as ◎.

3. Bread test (examination of starch type)
(1) Manufacture of bread Using glutinous potato starch, acid roasted corn starch, acid roasted potato starch, acid roasted glutinous corn starch or acid roasted glutinous potato starch, the formulation shown in Table 4 and the formulation shown in Table 5 The breads of Reference Examples 1 to 7 were produced by the steps shown. As a reference sample, a bakery product containing glutinous rice flour, which is generally used when imparting a mochi texture to a bakery product, was employed.

(2) Evaluation Table 6 shows the results of texture evaluation and appearance evaluation of the obtained bread. As shown in Reference Examples 4 to 6, it was found that, when 100 parts by mass of the starchy raw material and 15 parts by mass or more of the acid-roasted starch were used, bread with excellent mochi texture was obtained. However, while these loaves had a sufficient mochi texture, the loaves broke and the appearance was impaired.

4. Bread test (examination of starch used in combination with acid roasted rice starch)
(1) Manufacture of bread Next, acid-roasted rice seed potato starch was added to various starches (wheat starch, rice seed potato starch, rice seed tapioca starch, alkali-baked wheat starch, alkali-baked potato starch, alkali-baked potato). Bread of Comparative Examples 1 to 3 and Examples 1 to 4 were prepared by using together rice cake potato starch and alkali-roasted rice cake tapioca starch with the formulations shown in Table 7. Each bread was manufactured in the same manner as the reference sample in Table 4 except that 20 parts of glutinous rice flour in Table 4 were replaced with each starch shown in Table 7.

(2) Evaluation Table 8 shows the results of texture evaluation and appearance evaluation of the obtained bread. When 15 parts of acid-roasted glutinous potato starch and 5 parts of alkali-roasted starch were used in combination with 100 parts by mass of the starchy raw material, a bread with excellent sticky texture and good appearance was obtained. Furthermore, these breads were excellent in moist feeling. There was no effect on the mochi texture of the bread due to the difference in the type of the raw starch of the alkali-roasted starch, but alkali-roasted underground starch (alkali-roasted potato starch, alkali-roasted potato starch, alkali-roasted) In the case of using glutinous tapioca starch), a good-tasting bread was obtained (Examples 2 to 4).

5. Bread test (examination of mixing ratio of acid roasted rice starch and alkali roasted starch)
(1) Production of Bread Next, breads of Comparative Examples 4 to 7 and Examples 5 to 11 were prepared by mixing acid-roasted rice seed potato starch and alkali-roasted rice cake tapioca starch in the proportions shown in Table 9.

(2) Evaluation Table 10 shows the evaluation results of the texture and appearance of the obtained bread. Out of 100 parts by mass of the starchy raw material, when 15 to 25 parts by mass of acid-roasted rice seed potato starch and 3 to 20 parts by mass of alkali-roasted rice seed tapioca starch are used in combination, they are excellent in sticky texture and moist feeling, and appearance. Good bread was obtained. Also, in the above range, when 5 to 15 parts by mass of alkali-roasted starch was blended, the total score of the mochi texture, moistness and appearance was 12 or more, and a more preferable bread was obtained. On the other hand, if it is thought that, if 100 parts by mass of the starchy raw material is blended with 25 parts by mass of acid-roasted rice seed potato starch, bread excellent in mochi texture will be obtained. As shown, when the blending amount of the combined alkali-roasted starch exceeded 20 parts by mass, a bread excellent in mochi texture was not obtained. Further, as shown in the evaluation of Comparative Example 7, when the compounding amount of the acid roasted rice seed potato starch exceeds 25 parts by mass in 100 parts by mass of the starchy raw material, bread having excellent mochi texture can be obtained. However, bread with an excellent appearance was not obtained even when alkaline roasted rice seed tapioca starch was used in combination.

Claims (3)

Against the starch material 100 parts by weight in the pre-fired material, and acid roasting waxy species starch 15-25 parts by weight obtained by the following (A), an alkaline roasting starch 3-20 parts by weight obtained by the following (B) Doo is used to contain, comprises a at least the acid roasting waxy species starch said alkali roasting starch bakery mixes powder:
(A) Mochi seed starch and an acid are mixed to make the water content of the starch 5% or less, then roasted at 100 ° C to 140 ° C, neutralized, filtered, dried and pulverized.
(B) Starch and alkali are mixed to reduce the water content of the starch to 10% or less, then roasted at 120C to 180C, neutralized, filtered, dried and pulverized. 15 to 25 parts by mass of acid-roasted glutinous starch obtained by the following (A) and 3 to 20 parts by mass of alkali-roasted starch obtained by the following (B) are blended in 100 parts by mass of the starchy raw material. The dough for bakery products:
(A) Mochi seed starch and an acid are mixed to make the moisture content of the starch 5% or less, then roasted at 100 ° C to 140 ° C, neutralized, filtered, dried and pulverized.
(B) Starch and alkali are mixed to reduce the water content of the starch to 10% or less, then roasted at 120C to 180C, neutralized, filtered, dried and pulverized. Mixing, in 100 parts by mass of the starchy raw material, 15 to 25 parts by mass of an acid-roasted glutinous starch obtained by the following (A) and 3 to 20 parts by mass of an alkali-roasted starch obtained by the following (B) A method for producing a bakery product, characterized by:
(A) Mochi seed starch and an acid are mixed to make the water content of the starch 5% or less, then roasted at 100 ° C to 140 ° C, neutralized, filtered, dried and pulverized.
(B) Starch and alkali are mixed to reduce the water content of the starch to 10% or less, then roasted at 120C to 180C, neutralized, filtered, dried and pulverized.