CN117500378A

CN117500378A - Baked food and method for producing baked food

Info

Publication number: CN117500378A
Application number: CN202380012301.3A
Authority: CN
Inventors: 竹本佳奈子; 柳下隆弘; 内仓充博
Original assignee: Nisshin Seifun Premix Inc
Current assignee: Nisshin Seifun Premix Inc
Priority date: 2022-02-28
Filing date: 2023-02-17
Publication date: 2024-02-02
Also published as: WO2023162895A1

Abstract

The present invention is a baked good that is a heating of a dough comprising: an indigestible starch (A), a component (B) selected from at least one of a cereal flour, a non-indigestible starch derived from the cereal flour, and a protein raw material derived from the cereal flour, and an egg component (C), the content of the (A) being 20 to 60 mass% in a dry raw material, the total mass of the (A) and the (B) being 35 to 80 mass% in a dry raw material, and the content of the (C) being 150 to 400 mass% relative to the total mass of the (A) and the (B).

Description

Baked food and method for producing baked food

Technical Field

The present invention relates to baked goods and a method for producing the same.

Background

Baked food is a food obtained by adding water or a liquid such as milk to a powder material such as cereal flour or starch, and subjecting the dough obtained by the above-mentioned heating treatment such as baking, steaming or frying.

Baked foods generally use cereal flour, starch, and sugar as main raw materials, and thus, if the opportunity to eat the baked foods increases, the intake of sugar inevitably increases. While sugar is one of three nutrients juxtaposed with lipid and protein, excessive intake of sugar causes an increase in blood glucose level, and promotes secretion of insulin hormone, etc., which is a health concern. Therefore, the eating of baked foods has sometimes to be restricted in the dietary life. In addition, in recent years, in the context of an increase in health consciousness, the active use of sugar limitation in food and drink life has been actively pursued, and therapies for limiting sugar, weight loss methods, and the like have been vigorously promoted, and in such cases, there is an increasing demand for baked foods having low sugar content and suitable for sugar limitation.

As baked foods for promoting low sugar content, foods in which sugar content in a general baked food is replaced with dietary fiber which is hardly digested by human digestive enzymes, and as the dietary fiber, indigestible starch and the like are used are known. Patent document 1 describes a baked food using a starch having a swelling degree of less than 10 as 30 to 75% by weight of the total dry solids content of the raw material.

In baked foods using indigestible starch, there is a problem that the taste is lowered and the delicacy is impaired. Regarding the decrease in taste, patent document 2 describes the following: a mixture for baked foods which contains a soluble dietary fiber, an indigestible starch, a non-indigestible starch and a cereal flour, wherein the content of the soluble dietary fiber is 3 to 50 mass%, and the total content of the indigestible starch and the non-indigestible starch is 2 to 70 mass%, and which has a soft and elastic texture.

Prior art literature

Patent literature

Patent document 1: japanese patent laid-open publication No. 2014-121294

Patent document 2: japanese patent application laid-open No. 2019-017275

Disclosure of Invention

Problems to be solved by the invention

However, baked foods containing indigestible starches require new mouthfeel improvement methods.

Accordingly, an object of the present invention is to provide a baked food which uses indigestible starch to suppress the amount of sugar and has a good taste.

Means for solving the problems

The present invention provides a baked good which is a heating product of a dough, the dough comprising: an indigestible starch (A), a component (B) selected from at least one of a cereal flour, a non-indigestible starch derived from the cereal flour and a protein raw material derived from the cereal flour, and an egg component (C),

the content of the indigestible starch (A) is 20 to 60 mass% in the dry raw material,

the total mass of the indigestible starch (A) and the component (B) is 35 to 80 mass% in the dry raw material,

and the content of the egg component (C) is 150 to 400% by mass relative to the total mass of the indigestible starch (A) and the component (B).

The present invention also provides a method for producing a baked food, comprising heating a dough, the dough comprising: an indigestible starch (A), a component (B) selected from at least one of a cereal flour, a non-indigestible starch derived from the cereal flour and a protein raw material derived from the cereal flour, and an egg component (C),

Effects of the invention

The present invention provides a baked food in which the amount of sugar is suppressed by using an indigestible starch and the deterioration of taste due to the indigestible starch is effectively improved. The baked food of the present invention can effectively suppress the roughness and/or the taste of dried bars caused by indigestible starch, and is a food having excellent wettability.

Detailed Description

The present invention will be described below based on preferred embodiments.

The present invention is a baked good that is a heating of a dough comprising: an indigestible starch (A), a component (B) selected from at least one of a cereal flour, a non-indigestible starch derived from the cereal flour and a protein raw material derived from the cereal flour, and an egg component (C),

The indigestible starch (a) used in the present invention is also called resistant starch, which is one type of insoluble dietary fiber, is known to be resistant to digestive enzymes, is difficult to digest and absorb in the digestive tract of healthy people, is assimilated by intestinal bacteria in the large intestine, and has a good effect on the intestinal flora. The indigestible starch is classified into four types, RS1 to RS 4.

Although RS1 itself is easily digested, it is physically protected by the husk and the like, and therefore, is an indigestible starch exhibiting digestion resistance because of the inability of digestive enzymes, and is mainly contained in whole wheat, seeds, beans and the like.

RS2 is a raw indigestible starch (raw starch) exhibiting digestion resistance due to the special crystal structure of starch grains, and examples thereof include potato starch and uncooked banana starch. In addition, high amylose is also mostly amylose with a linear structure, and is classified as RS2. The high amylose starch as referred to herein means starch having an amylose content of 50% by mass or more in the starch.

RS3 is an indigestible starch which is a structure in which digestion enzymes are difficult to act due to aging of starch, and thus shows digestion resistance, and examples thereof include aged starch (β -starch) obtained by temporarily gelatinizing (α -forming) starch by heating and then cooling.

RS4 is an indigestible starch exhibiting digestion resistance by a high degree of chemical modification, and examples thereof include starch subjected to strong crosslinking treatment (for example, phosphoric acid crosslinked starch), etherified starch, and esterified starch. They may be used singly or in combination of two or more.

The particularly preferred indigestible starch (a) is an indigestible starch classified as RS2 to RS4 and having a dietary fiber content of 20 mass% or more (hereinafter also referred to as "dietary fiber-enriched indigestible starch"). The content of dietary fiber in the dietary fiber-rich indigestible starch is preferably 35 mass% or more, more preferably 50 mass% or more, and particularly preferably 60 mass% or more, from the viewpoint of making the low-sugar and low-calorie of the baked food more reliable. In the present specification, the dietary fiber content refers to a value quantified by an enzyme-weight method (Prosky method) based on AOAC 985.29. The dietary fiber content can be measured using a commercially available measurement kit based on the Prosky method, for example, a dietary fiber measurement kit (and the photoplethysmography industry), and the like.

Examples of RS2 include Nisshoku Roadster (manufactured by Japanese food chemical Co., ltd.), hi-mail 1043 (manufactured by Nippon NSC Ltd.), and Actistar 11700 (manufactured by Cargill Japan).

Examples of RS4 include Pin Starch RT (manufactured by Song Valley chemical Co., ltd.), fiber ym RW (manufactured by Song Valley chemical Co., ltd.), and Actistar RT 75330 (manufactured by Cargill Japan).

The amount of the indigestible starch (a) is 20 mass% or more, more preferably 30 mass% or more, and still more preferably 35 mass% or more in the dry raw material of the baked food. When the amount of the indigestible starch (a) is less than 20 mass% in the dry raw material, the low-sugar quality of the baked food becomes insufficient due to the shortage of the dietary fiber amount, and there is a problem that the desired health function of the dietary fiber-containing food cannot be sufficiently obtained.

The amount of the indigestible starch (a) in the dry raw material is 60 mass% or less, preferably 55 mass% or less, more preferably 50 mass% or less.

By setting the amount of the indigestible starch (a) to 60 mass% or less in the dry raw material, the degradation of the taste due to the indigestible starch (a) can be suppressed, and the product is delicious and has the advantage of stable shape.

The amount of the indigestible starch (a) is preferably 20 to 60% by mass, more preferably 30 to 55% by mass, and even more preferably 35 to 50% by mass, based on the dry raw material.

In the present specification, "dry raw material" means a raw material from which water and liquid raw materials such as fresh milk, liquid egg, liquid oil and the like are removed. Typically, the dry feedstock is in powder form.

Further, from the viewpoint of particularly excellent balance between the effect of reducing the sugar content and the effect of improving the taste, the amount of the indigestible starch (a) is preferably 30 mass% or more, more preferably 35 mass% or more, in the total of the dry materials other than the sugar and the sweetener in the baked food.

For the same reason, the amount of the indigestible starch (a) is preferably 95 mass% or less, more preferably 88 mass% or less in the total of the dry materials other than the sugar and the sweetener in the baked food.

The amount of the indigestible starch (a) is preferably 30 to 95% by mass, more preferably 35 to 88% by mass, based on the total amount of the dry materials excluding the sugar and the sweetener in the baked food.

The baked food of the present invention further contains a component (B) selected from at least one of cereal flour, non-indigestible starch derived from cereal flour, and a protein raw material derived from cereal flour (hereinafter also referred to simply as "(component B)"). In the present invention, the component (B) is contained to form a skeleton structure in the baked food, thereby providing advantages of stable shape and improved taste.

The cereal flour used in the production of baked foods is not particularly limited, and examples thereof include wheat flour, rice flour, corn flour, white sorghum, and the like, and 1 or 2 or more of them may be used alone or in combination. Examples of the wheat flour include low-gluten flour, medium-gluten flour, high-gluten flour, and durum wheat flour. The cereal flour referred to herein is preferably non-alpha cereal flour. In the present specification, when the amount of the cereal flour not described as "alpha cereal flour" is referred to, the amount of non-alpha cereal flour is referred to. Thus, for example, in the case where the dough contains an alpha-cereal flour, the amount of the alpha-cereal flour is not included in the amount of the component (B).

Examples of the protein material derived from cereal flour include, in addition to wheat proteins such as gluten, prolamine and gluten, soy proteins such as concentrated soy proteins and isolated soy proteins, whole soy flour, defatted soy flour and the like. In particular, gluten and prolamine are preferable, and gluten is particularly preferable, from the viewpoint of excellent skeleton-forming ability of baked foods, and thus good taste and flavor can be more easily obtained.

The non-indigestible starch derived from the cereal flour is starch which is not digestible and absorbable by the digestive tract of a healthy person, but is starch which is not digestible and absorbable by the digestive tract of a healthy person. The non-indigestible starch may be, without particular limitation, a so-called normal starch other than the indigestible starch which is usually used in baked foods, may be a raw starch, or may be a processed starch obtained by subjecting a raw starch to a treatment such as esterification, etherification, oxidation, crosslinking, etc. at least once, and one or two or more of these normal starches may be used alone or in combination. Examples of raw starch derived from cereal flour (or raw material of processed starch) include corn starch, waxy corn starch, wheat starch, rice starch, and the like. The non-indigestible starch herein means non-alpha starch. Basically, in the present specification, when the amount of starch "alpha starch" is not described, it means the amount of non-alpha starch. Thus, for example, in the case where the dough contains an alpha-starch from cereal flour, the amount of the alpha-starch is not included in the amount of component (B).

In the present invention, the total amount of the component (a) and the component (B) is 35 mass% or more, preferably 40 mass% or more, in the dry raw material of the baked food. If the total amount of the component (A) and the component (B) is less than 35% by mass in the dried raw material of the baked food, the skeleton formation of the baked food is insufficient, and thus, there is a problem that shrinkage occurs after baking.

(A) The total amount of the component (A) and the component (B) is 80% by mass or less, preferably 70% by mass or less, of the dry raw material of the baked food. By setting the total amount of the component (a) and the component (B) to 80 mass% or less in the dry raw material of the baked food, a soft and moist mouthfeel can be achieved while suppressing the sugar content. From these viewpoints, the total amount of the component (a) and the component (B) is preferably 35 to 80% by mass, more preferably 40 to 70% by mass, in the dry raw material of the baked food.

In particular, from the viewpoint of high taste improving effect, the proportion of the component (a) is preferably 30 mass% or more, more preferably 35 mass% or more, in the total amount of the component (a) and the component (B).

In addition, from the viewpoint of high taste improving effect, the ratio of the component (a) to the component (B) is preferably 88 mass% or less, more preferably 70 mass% or less in the total amount of the component (a) and the component (B).

(A) The ratio of the component (A) in the total amount of the component (A) and the component (B) is preferably in the range of 30 to 88% by mass, more preferably 35 to 70% by mass.

From the viewpoint of more excellent balance between the effect of reducing the sugar content and the effect of improving the taste, the total amount of the component (a) and the component (B) is preferably 80 mass% or more, more preferably 85 mass% or more, in the total of the dry materials other than the sugar and the sweetener in the baked food.

In the case of baked foods, it is preferable that the component (B) of the baked foods contains cereal flour or a protein material derived from cereal flour, from the viewpoint of excellent skeleton-forming ability of the baked foods, thereby more easily obtaining good taste and good flavor. For example, from the viewpoint of good flavor and taste, the baked food preferably contains a protein material derived from cereal flour. When the baked food contains a protein material derived from cereal flour, the total amount of the component (a) and the component (B) is preferably 5% by mass or more of the protein material derived from cereal flour, and more preferably 7% by mass or more. In addition, from the viewpoint of improving the taste of the baked food, the amount of the protein material derived from the cereal flour is preferably 20 mass% or less, more preferably 13 mass% or less, in the total amount of the component (a) and the component (B).

In the baked food, when cereal flour such as wheat flour, rice flour, corn flour, white sorghum and the like is contained as the component (B), a predetermined amount of eggs to be described later is contained, and the effect of improving the taste by this is preferable. The reason for this is considered to be that the protein contained in the cereal flour forms a skeleton, and the shape is kept stable and air bubbles are formed, thereby obtaining a soft taste. When the baked food contains cereal flour as the component (B), the amount of cereal flour is preferably 15 mass% or more, more preferably 20 mass% or more, based on the total amount of the component (a) and the component (B). For example, if the amount of the cereal flour is 60 mass% or less in the total amount of the component (a) and the component (B), it is preferable to maintain the amount and obtain the effect of reducing the wet feeling and the fibrous feeling of the indigestible starch in the case of containing the cereal-derived protein material, and more preferably 50 mass% or less.

The baked food of the present invention further contains an egg component (C). As the egg component (C), raw chicken eggs, liquid eggs, chilled eggs, frozen eggs, dried eggs, enzyme-treated eggs, sweetened eggs, salted eggs, and the like can be used. For example, not only chicken eggs but also quail eggs, duck eggs, ostrich eggs, and the like may be used. These may be used alone or in combination of 1 or more than 2. The egg component (C) may be a powder as long as the total amount of the components (A) and (B) is 150 to 400% by mass, as described later.

The raw material for baked foods of the present invention contains 150 mass% or more of the egg component (C), preferably 200 mass% or more, relative to the total amount of the component (a) and the component (B). The raw material for baked food of the present invention contains 150 mass% or more of the egg component (C) relative to the total amount of the component (A) and the component (B), whereby the deterioration of the taste due to the use of the indigestible starch can be reduced, the rough and dry-bar taste due to the indigestible starch can be improved, and a moist taste can be obtained.

The raw material of the baked food preferably contains an egg component (C) in an amount of 400 mass% or less relative to the total amount of the component (a) and the component (B), and is preferably 350 mass% or less in view of particularly excellent taste improving effects. The baked food material has an advantage that it can maintain a soft, swollen and moist good taste like a cake by containing the egg component (C) in an amount of 400 mass% or less relative to the total amount of the components (A) and (B). When the amount exceeds 400 parts by mass, the balance is poor because of the large amount of eggs, the eggs do not swell and the dry taste of the eggs is enhanced, and the dry taste is changed into the dry taste.

From the above viewpoints, the dough for baked food preferably contains 200 to 350 mass% of the egg component (C) relative to the total amount of the component (a) and the component (B).

In particular, in the present invention, from the viewpoint of forming a skeleton of a secondary processed product and contributing to taste, it is preferable to use both whole egg and egg white as the egg component (C).

In the case of using both whole egg and egg white as the egg component (C), the egg white is preferably 40 parts by mass or more, more preferably 60 parts by mass or more, relative to 100 parts by mass of the whole egg, from the viewpoint of further improving the taste.

From the viewpoint of further improving the taste, the egg white is preferably 100 parts by mass or less, more preferably 80 parts by mass or less, per 100 parts by mass of the whole egg.

The amount of the egg white is preferably 40 to 100 parts by mass, more preferably 60 to 80 parts by mass, per 100 parts by mass of the whole egg.

In order to provide a further excellent taste effect, in the present invention, it is preferable to contain 20 parts by mass or more of egg yolk, more preferably 30 parts by mass or more, per 100 parts by mass of whole egg.

Further, from the viewpoint of the effect of further improving the taste, the egg yolk is preferably contained in an amount of 100 parts by mass or less, more preferably 60 parts by mass or less, relative to 100 parts by mass of the whole egg.

In the range, 20 to 100 parts by mass of egg yolk, more preferably 30 to 60 parts by mass of egg yolk can be added to 100 parts by mass of whole egg.

The egg white and egg yolk as used herein are egg white and egg yolk used after being separated from egg yolk and egg white, respectively, unlike egg white and egg yolk in whole eggs.

In the present invention, proteins other than the cereal flour source, such as non-indigestible starches, sugars and milk powder, pigments, flavors, table salt, emulsifiers, bulking agents, thickeners, eggshell calcium, enzymes, flavoring agents, spices, and the like may be appropriately contained in the dry raw materials depending on the desired quality of the baked food. However, the emulsifier contained in the emulsified fat or emulsified air-bubble fat or the saccharide contained in the emulsified fat or emulsified air-bubble fat described later is not contained in the dry raw material.

Examples of the non-indigestible starches other than the above-mentioned cereal flour sources include underground starches (starches derived from plants in which starch is accumulated in underground stems, roots, and rhizomes) such as potato starch, sweet potato starch, and tapioca starch, and processed starches thereof. Among the above non-indigestible starches, tapioca starch and/or processed starch thereof are preferably used in the present invention because of their advantage of imparting a moist mouthfeel to baked foods, and processed starch is particularly preferred, and etherified starch is particularly preferred. The etherified tapioca starch may also be subjected to processes other than etherification. In the case where non-indigestible starch other than the cereal flour source is used in the present invention, the amount of non-indigestible starch other than the cereal flour source is preferably 5% by mass or more relative to the total amount of the component (a) and the component (B) from the viewpoint of effectively exhibiting the above-mentioned advantages and taste improvement. From the viewpoint of improving the taste, the amount of non-indigestible starch other than the cereal flour source is preferably 20 mass% or less, more preferably 15 mass% or less, relative to the total amount of the component (a) and the component (B). The non-indigestible starch herein means non-alpha starch. Basically, in the present specification, when the amount of starch "alpha starch" is not described, it means the amount of non-alpha starch.

In the present invention, it is preferable that the dough contains an gelatinized starch or an gelatinized cereal powder, from the viewpoint that the texture of the nondigestible starch, which is coarse and dry, can be suppressed particularly well and the dough has a moist texture. The alpha-starch or alpha-cereal flour is not an indigestible starch. The gelatinized starch may be any of a cereal flour source and a cereal flour source. Examples of the cereal flour used when the cereal flour is derived include wheat flour, rice flour, corn flour, white sorghum, and the like. Further, as starches other than the source of the cereal flour, there may be mentioned underground starches such as potato starch, sweet potato starch, tapioca starch and the like. The alpha-starch may be esterified, etherified, oxidized, and cross-linked.

In addition, as the cereal flour in the gelatinized cereal flour, the same cereal flour as that when the gelatinized starch is derived from cereal flour can be exemplified.

In the case where the dough contains the gelatinized starch or the gelatinized cereal powder, the total amount of the gelatinized starch or the gelatinized cereal powder in the dry raw material constituting the dough is preferably 0.01 to 10% by mass, more preferably 0.1 to 5% by mass, from the viewpoint of improving the taste and improving the texture of the dough having fluidity.

Further, from the viewpoint of improving the taste and the dough feeling having fluidity, the total amount of the gelatinized starch or the gelatinized cereal powder is preferably 0.1 to 10 parts by mass, more preferably 0.1 to 5 parts by mass, and particularly preferably 1 to 5 parts by mass, relative to 100 parts by mass of the total amount of the component (a) and the component (B).

Examples of the saccharides include monosaccharides such as glucose, disaccharides such as sucrose, maltose and fructose, oligosaccharides, dextrin, sorbitol, maltitol and sugar alcohols such as xylitol. The saccharide may be powder or liquid. In terms of reducing the sugar content and improving the taste of the baked food using the indigestible starch more easily, the amount of the sugar is preferably 90 mass% or less, particularly preferably 80 mass% or less, particularly preferably 70 mass% or less, based on the total amount of the component (a) and the component (B).

The amount of the saccharide is preferably 1/3 or more in terms of mass ratio relative to the total amount of the component (a) and the component (B), and in particular, is preferably 40 mass% or more, more preferably 45 mass% or more in terms of taste improvement.

From the above viewpoints, the amount of saccharide is preferably 40 to 80% by mass, more preferably 45 to 70% by mass, based on the total amount of the component (a) and the component (B), in terms of both reducing the saccharide and improving the taste.

The saccharide amount herein does not include the saccharide amount in the emulsified bubble fat.

The baked food of the present invention may further contain oils and fats. Examples of the fats and oils used in the present invention include fats and oils such as palm oil, coconut oil, soybean oil, rapeseed oil, sunflower seed oil, safflower oil, cottonseed oil, sesame oil, corn oil, and rice bran oil, processed fats and oils obtained by subjecting these to hydrogenation, transesterification, fractionation, and the like, and emulsified bubble fats and oils using the above-mentioned fats and oils. From the viewpoint of improving the taste, emulsified air-bubble oils and/or emulsified oils are preferable, and from the viewpoint of stability of air bubbles, emulsified air-bubble oils and fats are particularly preferable.

The emulsified bubble fat is also called foaming emulsified fat, and is obtained by dispersing fat and an emulsifier in a mixture of a saccharide, water or the like, and contains at least fat, an emulsifier, a saccharide and water. The emulsified bubble fat can be prepared by, for example, mixing an aqueous phase component such as saccharide, water, and a hydrophilic emulsifier with an oil phase component such as fat and oil, and emulsifying the mixture.

As the oil or fat constituting the emulsified bubble oil or fat, for example, one or a combination of two or more of the above-listed various oils or fats may be used alone. The content of the oil in the emulsified bubble oil is preferably 5 to 50% by mass based on the total mass of the emulsified bubble oil.

Examples of the emulsifier constituting the emulsified bubble fat include glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and lecithin, and 1 or 2 or more of them may be used singly or in combination. The content of the emulsifier in the emulsified bubble fat is preferably 3 to 30 mass% relative to the total mass of the emulsified bubble fat.

Examples of the saccharides constituting the emulsified bubble fat include syrup, reduced syrup, and glucose-fructose solution candy, and 1 or 2 or more of them may be used singly or in combination. The content of the saccharide in the emulsified bubble oil or fat is preferably 30 to 60 mass% relative to the total mass of the emulsified bubble oil or fat.

In the present invention, commercially available products can be used as the emulsified air-bubble fat. The commercially available product of the emulsified air-bubble Fat is preferably one conventionally used for producing a fine-meshed and wet sponge cake, and examples thereof include Pattiglass 500 (manufactured by Riken Vitamin co., ltd.), marish Gold (manufactured by king of flowers), performer (manufactured by the food industry of the lunar island), PARFUM D' OR (manufactured by Miyoshi Oil & Fat co., ltd.), and haimeu (manufactured by Kaneka).

The emulsified fat may be a fat which constitutes an emulsified bubble fat, and may be a fat obtained by emulsifying the above-described fat. In the present specification, when the oil and fat is simply referred to as "emulsified fat and oil", unlike "emulsified air-bubble fat and oil", the oil and fat may not have foamability.

In the case where the dough for baked food of the present invention contains the emulsified air-bubble fat, the amount of the emulsified air-bubble fat is preferably 20 mass% or more, more preferably 25 mass% or more, relative to the total of the component (a) and the component (B), from the viewpoint of obtaining the above-mentioned effects. From the viewpoint of easiness in taste improvement, the content is preferably 45% by mass or less, more preferably 40% by mass or less. The amount of the emulsified bubble fat as referred to herein means the total amount of the emulsified bubble fat comprising saccharide, emulsifier and water.

Further, in the case where the dough for baked food of the present invention contains fats other than emulsified air-bubble fat, the amount of the fat component of the fat is preferably 100 parts by mass or more, more preferably 120 parts by mass or more, relative to 100 parts by mass of the emulsified air-bubble fat, from the viewpoint of easier improvement of the taste. Further, from the viewpoint of easily obtaining the effect of using the emulsified air-bubble fat, the amount of the fat component of the fat or oil other than the emulsified air-bubble fat is preferably 300 parts by mass or less, more preferably 250 parts by mass or less, relative to 100 parts by mass of the emulsified air-bubble fat. Examples of the fat component include a liquid oil and the like, in addition to the fat component of the emulsified fat. The liquid oil is an oil or fat which is liquid at 25 ℃. The amount of the emulsified bubble fat as referred to herein means the total amount of the emulsified bubble fat comprising saccharide, emulsifier and water.

In addition, the dough of the baked food product of the present invention may also contain moisture not originating from eggs. The term "moisture" as used herein refers to moisture contained in a component containing water such as the emulsified bubble fat. The amount of moisture not originating in eggs in the whole raw material of the baked food is preferably 5% by mass or more, more preferably 9% by mass or more in the whole raw material of the baked food, for example, from the viewpoint of improving the taste of the baked food. In addition, from the viewpoint of improving the taste, the amount of moisture not originating in eggs in the whole raw material of the baked food is preferably 30 mass% or less, more preferably 2.5 mass% or less, for example, in the whole raw material of the baked food. The proportion of the whole raw material in the baked food is the same as that in the dough before heating.

The baked food of the present invention is preferably produced by foaming eggs from the viewpoint of taste and flavor.

Generally, baked food dough is prepared by the following methods: separating egg yolk from egg white, and swelling dough by air bubbles contained in egg icing made of egg white; and a co-whipping method in which the dough is expanded by air bubbles formed by foaming whole eggs. In the baked food of the present invention, either of the separate whipping method and the common whipping method may be employed, but if the separate whipping method is employed, there is an advantage in that eggs can be used more. The method for producing a baked food preferably comprises the steps of: a step 1 of mixing a mixed powder containing the component (A) and the component (B) with a liquid containing whole egg to obtain a mixed liquid, and a step 2 of adding foamed egg white to the mixed liquid obtained in the step 1.

(step 1)

In step 1, a mixed powder containing the component (A) and the component (B) is mixed with a liquid containing whole egg. In this case, it is preferable to add the emulsified air-bubble fat to the whole egg before adding the mixed powder and mix the whole egg with stirring, if necessary, and it is more preferable to mix the whole egg before adding the mixed powder with the yolk and the emulsified air-bubble fat with stirring. The above-mentioned mixed powder is added to the obtained mixed solution, and water is added as needed, and further stirred and mixed. The specific gravity (1 st specific gravity) of the mixed liquid is preferably 0.40 to 0.65, particularly 0.40 to 0.60, and is preferable in view of both the shape retention and the fresh taste.

As described above, the fat and oil may be added to the mixed solution obtained by mixing the mixed powder containing the component (a) and the component (B) with the liquid containing whole egg as the previous stage of the step 2. This has the advantage of imparting a moist feel. Examples of the fat include fats other than emulsified bubble fat. The specific gravity (2 nd specific gravity) of the dough obtained by adding the fat and oil to the mixed solution and stirring and mixing is preferably 0.45 to 0.68, and particularly preferably 0.45 to 0.65, in terms of achieving both a moist taste and a fresh taste.

According to the above steps, a seed dough can be obtained.

(step 2)

The egg icing is added to the dough obtained in step 1 as described above and mixed. From the viewpoint of realizing a soft texture, the specific gravity (3 rd specific gravity) of the dough after mixing is preferably 0.35 to 0.60.

The baked food of the present invention can be obtained by heating the dough obtained according to the above procedure. As the heating method, any method such as baking, steaming, frying, and the like can be used. The heating temperature is not particularly limited, but is generally known as a baking temperature of 150 to 220 ℃.

The present inventors have found that by combining an indigestible starch with a component derived from cereal flour and an egg component in a predetermined ratio, an unprecedented taste improving effect on the rough taste and/or the dry bar taste caused by the indigestible starch can be achieved. In this case, it is preferable that the characteristics of the baked food are measured by some means, and then, the characteristics are directly noted in the claims of the present application.

However, the mouthfeel of baked foods is compositely involved in various factors such as chemical characteristics and internal structures, and significant economic expenditure and time are required for analyzing them. In addition, regarding the coarseness of the indigestible starch and/or the taste of the dried bars, the determination method is not known, and significantly excessive economic expenditure and time are required for establishing a new determination method.

In view of the above circumstances, in view of the fact that the nature of the patent application requires rapidity or the like, as described above, the applicant has described in claim 1 that the baked food of the present invention is a "heated product of a dough containing indigestible starch (a), a component (B) selected from at least one of cereal flour, non-indigestible starch derived from cereal flour, and protein raw material derived from cereal flour, and an egg component (C), the content of the indigestible starch (a) being 20 to 60 mass% in the dry raw material, the total mass of the indigestible starch (a) and the component (B) being 35 to 80 mass% in the dry raw material, and the content of the egg component (C) being 150 to 400 mass% relative to the total mass of the indigestible starch (a) and the component (B).

As described above, in the present application, there are cases where the characteristics of a baked food, which is a "heated product of a dough containing an indigestible starch (a), a component (B) selected from at least one of cereal flour, non-indigestible starch derived from cereal flour, and a protein raw material derived from cereal flour, and an egg component (C), cannot be specified, the content of the indigestible starch (a) being 20 to 60 mass% in a dry raw material, the total mass of the indigestible starch (a) and the component (B) being 35 to 80 mass% in a dry raw material, and the content of the egg component (C) being 150 to 400 mass% relative to the total mass of the indigestible starch (a) and the component (B).

Examples of baked foods to which the present invention is applicable include breads; pizza class; cake; japanese western baked snack such as waffle, puff, biscuit, bronze gong, baked steamed bread, etc.; fried snack such as doughnuts, etc. Examples of breads include breads (e.g., rolls, white breads, black breads, french breads, dry breads, hot dog breads, croissants, etc.), seasoned breads, snack breads, steamed breads, and the like. Examples of cakes include sponge cakes, butter cakes, cake rolls, scones, sandwich cakes (bouchee), annual cakes (baumkuchen), pound cakes (round cakes), cheese cakes, snack cakes (snack cakes), muffins, sweet sticks (sweet sticks), biscuits, pancakes, and the like. Among them, pancake, scone, sponge cake, cake roll, steamed cake, steamed bread, butter cake or muffin is preferable from the viewpoint of achieving both of reduced sugar and moist feeling.

Examples

The following examples are given by way of illustration, but the present invention is not limited to the following examples. The numerical values of the proportions in table 1 are parts by mass.

[ example 1 ]

(production of sponge cake)

The mixed powders having the compositions shown in table 1 were mixed in advance. As the indigestible Starch, tapioca indigestible Starch (trade name "pin Starch RT", manufactured by Pine and grain chemical industry company), dietary fiber 75 mass% or more was used. As wheat protein, gluten was used.

After 100 parts by mass of whole egg, 45 parts by mass of egg yolk, and 20 parts by mass of emulsified air bubble fat (Pattiglass 500 manufactured by Riken Vitamin Co., ltd.) were added to a pot, the mixture was stirred with a whipper (SK Mixer Co., ltd.) at a speed of 2 nd gear for 1 minute, and then 40 parts by mass of water and 100 parts by mass of mixed powder were added. Mixing at 1 st speed of the whipper for 30 seconds, and mixing at 3 rd speed for 4 minutes or more to obtain a specific gravity of 0.60 (1 st specific gravity). Then, 30 parts by mass of salad oil was mixed and stirred with a whipper at a 1 st speed for 1 minute or more to prepare a seed dough having a specific gravity of 0.63 (2 nd specific gravity).

Separately from the above steps, 60 parts by mass of egg white and 20 parts by mass of granulated sugar were added, and the mixture was foamed at a speed of 3 stages of a whipper for 6 minutes or more to prepare an egg icing. The above dough and the egg icing were combined to prepare a dough having a specific gravity of 0.50 (3 rd specific gravity). Pouring into a sponge cake mould, and baking at 180deg.C for 30 min to obtain sponge cake.

[ example 2 ]

A sponge cake was obtained in the same manner as in example 1, except that the composition of the mixed powder was changed as shown in table 1.

The 1 st specific gravity was 0.60, the 2 nd specific gravity was 0.64, and the 3 rd specific gravity was 0.53.

[ example 3 ]

The 1 st specific gravity was 0.63, the 2 nd specific gravity was 0.66, and the 3 rd specific gravity was 0.54.

[ example 4 ]

The amounts of whole egg, yolk, water and egg white were changed as shown in table 1. Except for this, a sponge cake was obtained in the same manner as in example 2.

The 1 st specific gravity was 0.60, the 2 nd specific gravity was 0.63, and the 3 rd specific gravity was 0.56.

[ example 5 ]

The 1 st specific gravity was 0.60, the 2 nd specific gravity was 0.63, and the 3 rd specific gravity was 0.47.

[ example 6 ]

The composition of the mixed powder was changed as shown in table 1. Except for this, a sponge cake was obtained in the same manner as in example 2.

The 1 st specific gravity was 0.63, the 2 nd specific gravity was 0.67, and the 3 rd specific gravity was 0.53.

Example 7

The composition of the mixed powder was changed as shown in table 1, and the amount of egg yolk was changed as shown in table 1. Except for this, a sponge cake was obtained in the same manner as in example 2.

The 1 st specific gravity was 0.65, the 2 nd specific gravity was 0.68, and the 3 rd specific gravity was 0.55.

Example 8

The composition of the mixed powder was changed as shown in table 1. Except for this, a sponge cake was obtained in the same manner as in example 2. Further, as the gelatinized cereal flour, gelatinized wheat flour (manufactured by Nikko flour Co., ltd.) was used.

The 1 st specific gravity was 0.60, the 2 nd specific gravity was 0.63, and the 3 rd specific gravity was 0.53.

[ example 9 ]

Comparative example 1

Comparative example 2

The amount of whole egg was changed to 40 parts by mass, the amount of yolk was changed to 20 parts by mass, the amount of water was changed to 85 parts by mass, the amount of egg white was changed to 30 parts by mass, and the ratio of (C) relative to the total of (A) + (B) was set to less than 150% by mass. Except for this, a sponge cake was obtained in the same manner as in example 2.

The 1 st specific gravity was 0.65, the 2 nd specific gravity was 0.67, and the 3 rd specific gravity was 0.62.

[ comparative example 3 ]

The amount of whole egg was changed to 140 parts by mass, the amount of yolk was changed to 60 parts by mass, the amount of water was changed to 5 parts by mass, the amount of egg white was changed to 90 parts by mass, and the ratio of (C) relative to the total of (A) + (B) was set to more than 400% by mass. Except for this, a sponge cake was obtained in the same manner as in example 2.

The 1 st specific gravity was 0.60, the 2 nd specific gravity was 0.63, and the 3 rd specific gravity was 0.48.

[ comparative example 4 ]

A sponge cake was obtained in the same manner as in example 1, except that the composition of the mixed powder was changed as shown in table 1, and the amount of granulated sugar added to egg white was changed as shown in table 1.

The 1 st specific gravity was 0.67, the 2 nd specific gravity was 0.70, and the 3 rd specific gravity was 0.58.

(evaluation method)

Baking sponge cake, cooling, and refrigerating for 24 hr. Then, the following evaluation criteria were used to evaluate the taste by 10 panelists. Table 1 shows the average value of the evaluation results of 10 panelists. The amount of sugar was evaluated according to the following criteria. The results are shown in Table 1.

(evaluation criteria for mouthfeel)

5, the method comprises the following steps: neither roughness nor dry barks, wet and delicious.

4, the following steps: although slightly dry, it is moist and delicious to eat.

3, the method comprises the following steps: although having one or both of a slightly rough feeling and a dry feeling, it is delicious to eat.

2, the method comprises the following steps: one or both of the rough feeling and the dry feeling are strong, and the feeling of being unpalatable is not felt.

1, the method comprises the following steps: one or both of the rough feeling and the dry feeling are strong and cannot be eaten.

As is clear from the evaluation results shown in table 1, each example of baked foods as a dough-heated product in which the content of the indigestible starch (a) in the dry raw material was 20 to 60 mass%, the total mass of (a) and (B) in the dry raw material was 35 to 80 mass%, and the content of the egg component (C) was 150 to 400 mass% relative to the total mass of (a) and (B) had excellent good mouthfeel.

In particular, example 8, which is a heated product of a dough containing an alpha-form compound, showed an excellent taste improving effect.

On the other hand, comparative example 1 in which the content of the indigestible starch (a) exceeds 60 mass% in the dry raw material, comparative examples 2 and 3 in which the content of the egg component (C) is out of the range of 150 to 400 mass% relative to the total mass of (a) and (B), and comparative example 4 in which the content exceeds 80 mass% relative to the total mass of (a) and (B) in the dry raw material are poor in taste.

As described above, the taste improving effect of the present invention is obtained for the first time by satisfying the composition that "the total mass of the indigestible starch (a) and the component (B) is 35 to 80 mass% in the dry raw material, and the content of the egg component (C) is 150 to 400 mass% relative to the total mass of the indigestible starch (a) and the component (B)".

In general, the amount of sugar content per 100g sponge cake was about 53g, while the amounts of sugar content per 100g sponge cake in examples 1 to 9 were less than 30g. Wherein examples 2, 6, 8, 9 were below 26g, example 5 was below 22g, and example 3 was suppressed below 16g.

Claims

1. A baked good that is a heating of a dough, the dough comprising: a non-digestible starch A selected from the group consisting of cereal flour, non-digestible starch derived from cereal flour and a protein material derived from cereal flour, and an egg component C,

the content of the indigestible starch A in the dry raw material is 20 to 60 mass%,

the total mass of the indigestible starch A and the component B is 35 to 80 mass% in the dry raw material,

and the content of the egg component C is 150 to 400% by mass relative to the total mass of the indigestible starch A and the component B.

2. The baked good of claim 1 wherein the cereal flour is wheat flour.

3. Baked goods according to claim 1 or 2, wherein the amount of saccharide is 90 mass% or less relative to the total amount of the a and B ingredients.

4. A baked good according to any of claims 1 to 3 wherein the dough contains at least one selected from the group consisting of an alpha starch and an alpha cereal flour.

5. A baked good as claimed in any one of claims 1 to 4 wherein the dough contains proteinaceous raw materials from cereal flour.

6. The baked good of any of claims 1-5, wherein the baked good is at least one selected from pancakes, scones, sponge cakes, cake rolls, steamed cakes, steamed breads, butter cakes, and muffins.

7. The baked good of any of claims 1-6, wherein the baked good further comprises emulsified air bubble fat.

8. The baked good of any of claims 1 to 7 wherein the dough contains whole egg and egg white as egg ingredients.

9. A method for producing baked food comprises heating dough,

the dough contains: a non-digestible starch A selected from the group consisting of cereal flour, non-digestible starch derived from cereal flour and a protein material derived from cereal flour, and an egg component C,