CN110612027A

CN110612027A - Mix for baked food

Info

Publication number: CN110612027A
Application number: CN201880030964.7A
Authority: CN
Inventors: 桑原明香; 福田真人; 榊原通宏
Original assignee: NISSIN FOOD PRODUCTS CO Ltd
Current assignee: NISSIN FOOD PRODUCTS CO Ltd
Priority date: 2017-07-13
Filing date: 2018-07-13
Publication date: 2019-12-24
Also published as: WO2019013315A1; JPWO2019013315A1; JP2023105164A; JP7293113B2

Abstract

The mix for baked food of the present invention contains 10 to 70 mass% of an insoluble dietary fiber and 3 to 20 mass% of an easily digestible starch. The mix for baked food of the present invention preferably further contains 5 to 50 mass% of a protein material. The mix for baked food of the present invention is particularly useful for producing non-fermented baked food, and examples thereof include waffles, pancakes, hot cakes, custard cakes, miscellaneous pancakes, octopus, grand ju, minor ju and sea bream.

Description

Mix for baked food

Technical Field

The present invention relates to a mix for baked food used for producing baked food such as baked confectionery and bread, and more particularly, to a mix for baked food containing dietary fiber and suitable for producing low-sugar and low-calorie baked food.

Background

Baked foods are obtained by adding water or a liquid such as milk to a flour such as wheat flour or a powdery material such as starch, fermenting the dough as needed, and then subjecting the fermented dough to a heating treatment such as baking, steaming or frying, and there are known baked foods having various tastes such as baked foods using a fermented dough with excellent aroma such as bread, baked foods having a crispy and crispy texture such as cookies, and baked foods having a light and soft taste such as hot cakes. Baked goods are broadly classified into fermented baked goods in which dough is fermented before being subjected to a heating treatment and non-fermented baked goods in which the dough is not fermented. In addition, the texture of the baked food is not so much affected by the amount of liquid added to the powder raw material during dough production. Dough with a relatively small amount of liquid added is called dough, and dough with a relatively large amount of liquid is called batter, which is generally liquid with a relatively large moisture content.

In addition, since baked foods generally contain cereal flour, starch, and sugars as main raw materials, the intake amount of sugars inevitably increases if the eating opportunity of the baked foods increases. Sugar is one of 3 macronutrients in parallel with lipid and protein, but when sugar is taken in an excessive amount, there is a concern about health problems such as an increase in blood glucose level and promotion of insulin hormone secretion, and therefore, eating of baked foods is sometimes restricted in dietary life. In recent years, against the background of the rising health interest, the activity of actively adopting sugar regulation in dietary life has been activated, and sugar-regulating therapies, weight-reducing regimens and the like have been proposed in large numbers, and among these, there is an increasing demand for baked foods that are low in sugar and suitable for sugar regulation.

As baked foods with a high sugar content, baked foods are known in which sugar content in ordinary baked foods is replaced with dietary fiber that is hardly digested by human digestive enzymes, and as the dietary fiber, indigestible starch, indigestible dextrin, inulin, and the like are used. However, if dietary fiber is contained in a baked food, there is a problem that the baked food can be reduced in sugar content, while the original taste, flavor, and taste of the baked food are reduced, and the taste of the food is impaired. In order to solve this problem, various proposals have been made.

For example, patent document 1 describes a baked snack such as a biscuit or a cookie, which contains starch such as corn starch (digestible starch) and indigestible starch, and the total content of both starches is 17 wt% or less. Patent document 2 describes a cookie containing wheat flour, granulated sugar, shortening or fat, inulin, and indigestible starch. However, these techniques for reducing the sugar content of baked foods have a certain effect of improving the texture and the like of baked foods using dough (dough) having a low moisture content such as cookies and bread, but have a poor effect of improving the texture and the like of baked foods using dough (batter) having a high moisture content such as pancakes and miscellaneous pancakes, and thus the texture and the like are reduced by blending dietary fibers.

Patent document 3 describes that a raw material powder containing an edible powder containing inulin as a main component and wheat bran powder is added to a material such as bread, cake, or udon noodle. Patent document 4 describes a diet food containing 2 to 20 times of insoluble dietary fiber selected from wheat bran, rice bran and bean curd refuse, relative to a water-soluble dietary fiber powder containing inulin as a main component. However, baked foods obtained by applying these techniques have a hard and powdery dry and crispy texture and are poor in texture.

Patent document 5 describes a food composition containing a low-sugar food material and a koji as a food composition for batter dough, and the low-sugar food material includes indigestible starch, indigestible dextrin, soybean flour, soybean milk powder, soybean curd refuse, wheat bran, cellulose, polydextrose, wheat dietary fiber, soybean dietary fiber, indigestible glucan, agar-agar, konjac flour, almond flour, nut flour, wheat protein, soybean protein, pea protein, and egg protein. However, the food described in patent document 5 has advantages such as an improvement in the mouth-dissolving feeling and a masking effect of fibrous (fibrous feeling) by containing the koji, and on the other hand, the unique flavor of the koji is increased, so that the food is not suitable for the baked food in some cases.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open publication No. 2010-239893

Patent document 2: U.S. patent application publication No. 2008/0138472 specification

Patent document 3: japanese laid-open patent publication No. 2008-79606

Patent document 4: U.S. patent application publication No. 2009/0202674 specification

Patent document 5: japanese patent laid-open publication No. 2017-55662

Disclosure of Invention

The present invention addresses the problem of providing a mix for baked goods that can produce baked goods that contain dietary fiber, have low sugar and low calories, and that have an excellent texture.

The present invention provides a mix for baked food containing 10 to 70 mass% of an insoluble dietary fiber and 3 to 20 mass% of an easily digestible starch.

The present invention is a batter comprising a mixture of 100 parts by mass of the above-described mix for baked food of the present invention and more than 60 parts by mass of a liquid.

Detailed Description

The mix for baked food of the present invention contains insoluble dietary fiber and digestible starch.

The insoluble dietary fiber used in the present invention is a water-insoluble dietary fiber, and examples thereof include cellulose, hemicellulose, chitin, chitosan, indigestible starch, soybean dietary fiber, sugar beet fiber, wheat bran, pea fiber, apple dietary fiber, citrus fiber, wheat fiber, oat fiber, sugar cane fiber, potato fiber, and the like, and 1 of these may be used alone or 2 or more in combination. Among these insoluble dietary fibers, indigestible starch in particular is preferably used in the present invention because of its high effect of reducing the powdery texture of a dough or a baked food obtained using a mix for baked food.

Indigestible starch suitable as insoluble dietary fiber is also called resistant starch, and is known to show resistance to digestive enzymes, to be hardly digested and absorbed by the digestive tract of a healthy person, and to be assimilated by intestinal bacteria in the large intestine, to exert a favorable influence on intestinal flora. The indigestible starches are classified into 4 types of RS1 to RS4 described below.

RS1 is easily digestible by itself, but is physically protected by the outer skin or the like, and therefore, it is an indigestible starch exhibiting digestion resistance due to the inability of digestive enzymes, and is mainly contained in whole flour, seeds, beans, and the like.

RS2 is a raw, indigestible starch (raw starch) showing digestion resistance due to the specific crystal structure of starch granules, and examples thereof include potato starch and unripe banana starch. In addition, high amylose starches are also mostly amylose starches having an amylose structure and are classified as RS 2. The high amylose starch referred to herein is a starch having an amylose content of 50 mass% or more in the starch.

RS3 is an indigestible starch which shows digestion resistance due to a change in structure of starch caused by retrogradation into a structure in which a digestive enzyme hardly acts, and examples thereof include retrograded starch (β -graded starch) obtained by heating for temporary gelatinization (α -formation) and then cooling.

RS4 is an indigestible starch which exhibits digestion resistance by a high degree of chemical modification, and examples thereof include starch subjected to strong crosslinking treatment, etherified starch and esterified starch.

In the present invention, any indigestible starch of RS1 to RS4 may be used, but in particular, indigestible starches classified as RS2 to RS4 and having a dietary fiber content of 20 mass% or more (hereinafter, also referred to as "indigestible starch having a high dietary fiber content") are preferable. The content of dietary fiber in the indigestible starch having a high dietary fiber content is preferably 50% by mass or more, and more preferably 60% by mass or more, from the viewpoint of more reliably achieving a reduction in sugar content and a reduction in heat of the baked food. In the present specification, the dietary fiber content is a value quantified by an enzyme-gravimetric method (Prosky method) based on AOAC 985.29. The dietary fiber content can be measured by a commercially available measurement kit based on the Prosky method, for example, a dietary fiber measurement kit (and Wako pure chemical industries).

The indigestible starch having a high dietary fiber content may be either a native starch (unprocessed starch) or a processed starch. However, in general, natural indigestible starch is almost limited to less than 30% by mass even when the dietary fiber content is high, and indigestible starch having a high dietary fiber content is not suitable in many cases. On the other hand, for example, the indigestible starch of RS2, i.e., starch subjected to heat treatment such as moist heat treatment, is used as an indigestible starch having a high dietary fiber content in the present invention by increasing the dietary fiber content by heat treatment. Specifically, for example, a high amylose corn starch having an amylose content of 70 mass% in starch has a dietary fiber content of not more than about 20 mass% in an unprocessed state before heat treatment, but is about 60 mass% when subjected to moist heat treatment. Thus, the high amylose starch (indigestible starch of RS 2) subjected to moist heat treatment can be used in the present invention as an indigestible starch having a high dietary fiber content. As the indigestible starch having a high dietary fiber content, commercially available products can be used. Examples of RS2 include Lodestar (manufactured by Nippon food Co., Ltd.), High Maize 1043 (manufactured by Nippon NSC Co., Ltd.), and Actistar11700 (manufactured by Cargill Japan). Examples of RS4 include Pine Starch RT (manufactured by Songgu chemical industry), Fiber Gym RW (manufactured by Songgu chemical industry), and Actistar RT 75330 (manufactured by Cargill Japan).

The content of the insoluble dietary fiber in the mix for baked food of the present invention is 10 to 70 mass%, preferably 20 to 60 mass%, and more preferably 25 to 55 mass% with respect to the total mass of the mix. If the content of insoluble dietary fiber in the mix for baked food is less than 10% by mass, the reduction of sugar content and the reduction of calorie of the baked food are insufficient due to the shortage of the dietary fiber amount, and there is a possibility that the health-care function expected of the dietary fiber-containing food cannot be obtained. In addition, if the content of insoluble dietary fiber in the mix for baked food exceeds 70 mass%, the baked food has a powdery dry crispy texture.

The digestible starch used in the present invention is a starch other than an indigestible starch (a starch that cannot be digested and absorbed by the digestive tract of a healthy person) that is one of the above insoluble dietary fibers, and is a starch that can be digested and absorbed by the digestive tract of a healthy person. As the digestible starch, so-called normal starches other than indigestible starches generally used in baked foods may be used without particular limitation, and may be raw starches, or processed starches obtained by subjecting raw starches to one or more treatments such as esterification, etherification, oxidation, crosslinking, and alphatization, and one or more of these normal starches may be used alone or in combination. Examples of the raw starch (or raw material of the processed starch) include ground starch (starch derived from a plant in which starch is accumulated in seeds), such as corn starch, waxy corn starch, tapioca starch, wheat starch, and rice starch; subterranean starch (starch derived from plants in which starch is accumulated in subterranean stems or roots), such as potato starch, sweet potato starch, and tapioca starch. Among these digestible starches, waxy corn starch or subterranean starch is preferably used in the present invention because it improves the soft mouthfeel of baked foods.

The content of the digestible starch in the mix for baked food of the present invention is 3 to 20 mass%, preferably 8 to 16 mass%, based on the total mass of the mix. If the digestible starch content in the mix for baked food is less than 3 mass%, the mouthfeel of the baked food obtained using the mix may be dry and easily broken to be rough. In addition, if the content of digestible starch in the mix for baked food exceeds 20 mass%, the mouth-solubility of the baked food is poor.

The mix for baked foods of the present invention may contain a protein material (a protein material other than the above-mentioned essential components) in addition to the above-mentioned essential components (insoluble dietary fiber, digestible starch). By containing a protein material in the mix for baked food, the soft texture of baked food obtained using the mix can be further improved. Protein materials usable in foods, whether plant or animal, can be used without particular limitation as protein materials used in the present invention, and examples of protein materials other than the above-mentioned components include wheat proteins such as gluten, gliadin, and glutenin; egg proteins such as whole egg, egg white, and egg yolk; milk proteins such as skimmed milk powder and whey protein; soybean protein, gelatin, etc., and they may be used alone in 1 kind or in combination of 2 or more kinds. In the mix for baked food of the present invention, the content of the protein material is preferably 5 to 50% by mass, and more preferably 10 to 40% by mass, based on the total mass of the mix.

The mix for baked food of the present invention may contain cereal flour in addition to the above-mentioned essential ingredients (insoluble dietary fiber, digestible starch). By adding the cereal flour to the mix for baked food, the skeletal texture of a dough obtained using the mix is improved, and as a result, the softness and the mouth-solubility of the baked food can be further improved. The cereal flour used in the present invention is not particularly limited, and cereal flours generally used in the production of baked foods can be used, and examples thereof include wheat flour, rice flour, corn flour, and white sorghum, and 1 kind of these can be used alone or 2 or more kinds can be used in combination. Examples of wheat flour include wheat flour, hard flour, and medium flour. The content of the cereal flour in the mix for baked food of the present invention is preferably 5 to 50% by mass, and more preferably 10 to 40% by mass, based on the total mass of the mix. If the content of the cereal flour in the mix for baked food is too small, the meaning of using the cereal flour is low, whereas if it is too large, the content of the insoluble dietary fiber is too small, and the reduction of sugar content and the reduction of calorie content of the baked food may be insufficient.

The mix for baked food of the present invention may contain a thickener in addition to the above-mentioned essential ingredients (insoluble dietary fiber, digestible starch). By containing the thickener in the mix for baked food, the rough texture of powdery texture caused by insoluble dietary fiber in the baked food obtained by using the mix can be effectively reduced. Examples of the thickener used in the present invention include gums such as xanthan gum and guar gum, glucomannan, alginic acid, and pectin, and 1 kind or 2 or more kinds of them may be used alone or in combination. Among these thickeners, glucomannan, alginic acid, and pectin are preferable. The content of the thickener in the mix for baked food of the present invention is preferably 1 to 5% by mass, and more preferably 2 to 4% by mass, based on the total mass of the mix.

The mix for baked food of the present invention may contain other materials generally used in the production of baked food, for example, saccharides, fats and oils, milk powder, pigments, spices, salt, emulsifiers, bulking agents, dried eggs, thickeners, eggshell calcium, enzymes, flavor-imparting agents, spices, and the like, as appropriate depending on the desired quality of the baked food and the like. The content of these other materials is preferably about 0 to 20 mass%, more preferably about 0 to 15 mass%, based on the total mass of the mix for baked food.

The mix for baked food of the present invention can be obtained by appropriately mixing the above-mentioned respective components. The form of the mix for baked food of the present invention at normal temperature and pressure is not particularly limited, and is, for example, powder or granule.

The mix for baked food of the present invention can be used for the production of baked food. The baked food as referred to in the present invention is a food obtained by subjecting a fermented or non-fermented dough, which is obtained by using cereal (cereal flour and starch) as a main raw material and adding yeast, a bulking agent (baking powder or the like), water, salt, granulated sugar or other auxiliary raw materials as necessary, to a heating treatment such as baking, steaming, frying or the like. Examples of baked foods to which the present invention can be applied include bread; pizza; cake products; japanese western-style baked snacks such as waffles, western-style pastries, biscuits, gongs, baked steamed buns, and the like; fried snacks such as donuts, etc. Examples of the bread include staple bread (for example, bread, white bread, black bread, french bread, dry bread, spindle bread, croissant, etc.), seasoned bread, snack bread, and steamed bread. Examples of the cake include sponge cake, cream cake, cake roll, hot cake, patty, annual ring cake, pound cake, cheesecake, snack cake, muffin, stick cake, cookie, and pancake.

The mix for baked food of the present invention is particularly suitable for the production of non-fermented baked food. The non-fermented baked food is produced by subjecting a dough obtained by adding a liquid to a mix for baked food (powder material) and kneading the mixture to a heating treatment such as baking without fermentation, that is, without involving fermentation of the dough. Examples of the non-fermented bakery product include pancake, hot cake, cream cake, kokui cake, assorted pancake, octopus, cookie, biscuit, pizza, sponge cake, western pastry, cake roll, cheesecake, snack cake, muffin, annual ring cake, pound cake, steamed bread, and doughnut. On the other hand, examples of the fermented baked food produced by dough fermentation include staple bread, snack bread, seasoned bread, and pizza. In general, a non-fermented baked food has characteristics such that the tongue feeling is smooth and soft and the surface is soft as compared with a fermented baked food, but the mix for a baked food according to the present invention can highlight the characteristics inherent to such a non-fermented baked food and further exhibit non-fermented baked food characteristics.

The baked food using the mix for baked food of the present invention can be produced by a conventional method, and typically, a dough is produced by adding a liquid to the mix and kneading the mixture, and in the case of a leavened baked food, there is a step of subjecting the dough to a heat treatment such as baking after leavening the dough. Examples of the liquid to be added to the mix for baked food in the preparation of dough include water, milk, and eggs, and 1 of them may be used alone or 2 or more of them may be used in combination.

In addition, the amount of the liquid to be added to the mix for baked food in the production of dough can be appropriately adjusted depending on the kind of dough to be produced, the kind of baked food, and the like. In general, a dough produced by adding about 60 parts by mass or less, for example, about 40 to 60 parts by mass of a liquid to 100 parts by mass of a powder material such as the mix for baked food of the present invention is called a dough, and a dough produced by adding more than 60 parts by mass, for example, about 70 to 450 parts by mass is called a batter. The moisture content of the dough is usually 40 mass% or less, preferably 28 to 40 mass%, and the moisture content of the batter is usually 30 mass% or more, preferably 50 to 85 mass%. The amount of the liquid to be added to the mix for baked food of the present invention is preferably 40 to 400 parts by mass, more preferably 50 to 350 parts by mass, and still more preferably 60 to 350 parts by mass based on 100 parts by mass of the mix.

The mix for baked food of the present invention is applicable to both dough and batter, and is particularly useful as a mix for batter and suitable for producing batter-type baked food produced using batter. Generally, when dietary fiber is contained, a batter-type baked food tends to have a fibrous texture in the mouth upon eating as compared with a dough-type baked food produced using dough, and when the batter-type baked food of the present invention is used for producing such a batter-type baked food, a low-sugar and low-calorie baked food having no fibrous texture and excellent texture can be produced.

The present invention includes a batter (liquid dough) containing a mixture of 100 parts by mass of the mix for baked food of the present invention and more than 60 parts by mass of a liquid. In the batter of the present invention, the amount of the liquid constituting the mixture is preferably 60 to 450 parts by mass, more preferably 90 to 400 parts by mass, and still more preferably 100 to 350 parts by mass, based on 100 parts by mass of the mix for baked food of the present invention. The batter of the present invention may contain various food materials such as fruits, trees, vegetables, meats, fish and shellfish, for example, nuts for pancake, vegetables for miscellaneous pancake, and the like, as required.

The baked food (batter-type baked food) obtained using the mix or batter for baked food of the present invention is characterized by having an excellent texture with smoothness, a good tongue touch, softness and good meltability in the mouth, in contrast to a relatively hard texture such as a cazzarella in a dough-type baked food such as a cookie. Examples of the non-fermented baked food which is particularly useful as the application of the mix or batter for baked food of the present invention include waffles, pancakes, hot cakes, custards, miscellaneous pancakes, octopus, queen grilles, juju grilles, and snapper grilles.

Examples

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[ examples 1 to 23 and comparative examples 1 to 9 ]

Hot cake mixes as a mix for baked food were produced by appropriately mixing and stirring the raw materials shown in table 1 below. Details of the raw materials used are as follows.

Insoluble dietary fiber: cellulose (trade name "Avicel FD-101", manufactured by Asahi Kasei Co., Ltd.), tapioca indigestible Starch (trade name "Pine Starch RT", manufactured by Songgu chemical industry)

Protein raw material: gluten (wheat protein)

[ test example ]

Hot cakes were made using the hot cake mixes of the examples and comparative examples. Specifically, 50 parts by mass of egg and 170 parts by mass of milk were added to 180 parts by mass of the hot cake mix, and the mixture was sufficiently stirred to obtain a batter as a liquid dough. The obtained batter was dropped on a hot plate heated to 170 ℃ and spread, and after baking for 3 minutes, the baked material of the batter was turned upside down, and the unbaked surface side was baked for 1 minute and 30 seconds to prepare a hot cake. The prepared hot cake was eaten by 10 panelists, and the taste (smoothness and softness) was evaluated according to the following evaluation criteria. The results are shown in tables 1 to 4 below as the average of 10 evaluation points.

< evaluation criteria for smoothness >

And 5, dividing: smooth, very good tongue feel, and extremely good.

And 4, dividing: smooth, good tongue touch and is good.

And 3, dividing: ordinary smoothness is felt.

And 2, dividing: the powder feeling was dry and bad.

1 minute: the dry powder feel was strong and extremely poor.

< evaluation Standard of flexibility >

And 5, dividing: very soft, the dough melted, very good.

And 4, dividing: soft, melting dough, good.

And 3, dividing: ordinary softness is felt.

And 2, dividing: poor mouth solubility, rough touch and poor feeling.

1 minute: very poor mouth solubility, or a rough tactile sensation, very poor.

As shown in table 1, the hot-cake mix of each example contains dietary fiber, has low sugar content and low calorie, and is excellent in both smoothness and softness of the hot cake. That is, when dietary fiber for the purpose of reducing sugar and calorie is contained in a mixed material (comparative example 5) composed of hard boiled rice and granulated sugar, as shown in comparative examples 1 to 3, if only insoluble dietary fiber is contained, both smoothness and softness are reduced, but as shown in each example, by further containing digestible starch, both are improved, and the taste of the baked food is excellent.

Further, from the comparison between example 1 and example 2 or between example 3 and example 4, it is understood that indigestible starch is more effective as insoluble dietary fiber than cellulose.

As is clear from the comparison among examples 2, 6 and 7 in table 2, the effect of improving the texture of the underground system is particularly excellent with respect to the digestible starch, and the effect of improving the texture of the waxy corn starch is more excellent than that of the corn starch with respect to the above-ground system.

In table 2, examples 8 to 11 containing the protein material and/or the thickener are more excellent in texture than other examples not containing them, and it is understood that by containing them in the mix, particularly by containing both the protein material and the thickener as in example 11, the texture of the batter-type baked food can be greatly improved.

From the comparison of examples and comparative examples in table 3, the critical meaning that the content of insoluble dietary fiber in the mix is 10 to 70 mass% is evident.

In table 3, the mouth-feel was particularly excellent in examples 13 to 17, particularly examples 14 to 16, and it was found that the content of insoluble dietary fiber in the mix was preferably about 20 to 60 mass%, more preferably about 25 to 55 mass%.

From the comparison between examples and comparative examples in table 4, the critical meaning that the digestible starch content in the blend is 3 to 20 mass% is evident.

In Table 4, the taste of examples 20 to 22 was particularly excellent, and it was found that the content of digestible starch in the mix was preferably about 8 to 16 mass%.

Industrial applicability of the invention

According to the mix and batter for baked goods of the present invention, baked goods containing dietary fiber, having low sugar and low calorie and having excellent texture can be produced. The baked food produced by the invention contains almost no food fiber, and has the mouthfeel with hardness, powder feeling and fiber feeling common to the existing baked food with low sugar and low calorie, and has the excellent mouthfeel with smoothness, good tongue touch feeling, softness and good mouth solubility.

Claims

1. A mix for baked food, which contains 10 to 70 mass% of an insoluble dietary fiber and 3 to 20 mass% of an easily digestible starch.

2. The mix for baked food according to claim 1, further comprising 5 to 50 mass% of a protein material.

3. The mix for baked food according to claim 1 or 2, further comprising cereal flour.

4. The mix for baked food according to any one of claims 1 to 3, further comprising a thickener.

5. The mix for baked food according to any one of claims 1 to 4, wherein the baked food is a non-fermented baked food.

6. The mix for baked food according to claim 5, wherein the non-fermented baked food is waffle, pancake, hot cake, custard, miscellaneous pancake, octopus, grand queen, minor queen, or porgy.

7. A batter comprising a mixture of 100 parts by mass of the mix for baked food according to any one of claims 1 to 6 and more than 60 parts by mass of a liquid.