JP2007166916A - Method for producing baked food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing baked foods, adjusting their baked color and suppressing the browning in baking the baked foods, especially the foods treated at a high temperature such as choux pastry, pie, etc., and also capable of adjusting the baked color of the baked food without limiting the freedom of the dough materials. <P>SOLUTION: This method for producing the baked foods by baking edible dough while adjusting its baked color is provided by baking the edible dough in a state of attaching a baked color-adjusting agent on the surface of the edible dough. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a baked food in which baked food is prepared by adjusting baked color to baked edible dough, edible dough for baked food to adjust baked color, baked food using this edible dough, and edible dough It is related with the baking color adjusting agent.

  Conventionally, various foods such as bread, cakes, pies, and shoe skins (such as cream puffs and eclairs) obtained through the preparation process of charging raw materials and the baking process of baking the edible dough obtained by the preparation process (hereinafter referred to as cream puffs and eclairs) In general, these foods obtained through the baking process are collectively referred to as “baked foods”.) In general, baking the edible dough using wheat flour as a raw material causes the surface of the dough to brown, What was browned was supplied to the market.

  In general, the phenomenon of browning during baking is recognized as being due to the “Maillard reaction”, and this reaction is rapidly accelerated by heating the dough containing sugar and protein (amino acid) as raw materials. It is considered a thing.

  For example, in the case of white bread or white bread (so-called white bread) that is currently widely available on the market, in order to prevent browning in the baking process, dough is made without mixing raw materials that cause Maillard reaction during baking as much as possible. On the other hand, research has been conducted on raw materials and additives that suppress or inhibit the Maillard reaction that occurs during firing.

  Typically, it is assumed that the main factor of browning by the Maillard reaction is the use of sugar (sucrose, monosaccharide), and the amount used is limited to a certain value or less (see Patent Document 1). A technique for baking using lactose (see Patent Document 3) or the like is known.

  Therefore, when an edible dough is baked to produce a white baked food, selection and blending of raw materials are greatly limited in order to suppress or suppress browning due to the Maillard reaction during baking.

  On the other hand, baked foods such as shoe skins and pies generally make final edible dough with no or little sweeteners such as sugar as raw materials. Also, it is considered to be advantageous at first glance in terms of freedom of selection / mixing of raw materials.

  However, it is actually very difficult to bake these baked foods, especially shoe skin, so that the surface thereof is white. Baked foods such as shoe skin are baked so that cavities are formed in the dough during the baking process, and after baking, cream or the like is injected into the cavities and sold as products. Here, in order to form a cavity inside the edible dough, it is necessary to expand the volume of the edible dough to about 2 to 3 times that before baking, and this requires a considerably strong heating power. It is difficult to suppress the browning of the dough due to the Maillard reaction, and the dough is easily burnt. Under such circumstances, white cream puffs and the like whose surface is almost white have not yet been supplied to the market.

In addition, as a raw material for such an edible dough for shoe skin, a mixture of flour, fats and oils (such as butter and fresh cream), raw eggs (whole egg), and water is generally used. In addition, a technology is disclosed in which a specific α-starch other than wheat flour and a final raw material mixed with powdered fats and oils, powdered eggs, and carrageenan are baked to obtain the same standard industrially (Patent Documents) 4). In addition, regarding the baking technology, a method of increasing the volume and improving the texture is disclosed by covering the dough of the shoe skin with a cup-shaped heat-resistant container having a substantially semi-spherical shape inside. (See Patent Document 5).
JP-A-11-137164 JP 2003-102366 A JP 2001-314156 A Japanese Patent Publication No.57-50455 Japanese Patent No. 2787798

  Regarding baked foods, especially shoe skins baked at high temperatures, it is easy to bake and it is difficult to bake them into a white system. Similarly, pie does not need to be expanded several times unlike shoe skin, but it requires a considerably strong heating power during baking, and it is difficult to suppress browning of the dough. Furthermore, when the baking color was adjusted and a baked food was manufactured, the technical improvement in a baking process was not made | formed conventionally. In other words, in the field of manufacturing technology for baked foods with thinly adjusted baked color, there is no recognition of the need for technical improvement in the baking process in the first place, and furthermore, researches a baking method for suppressing or suppressing browning. I didn't even think of it.

  Therefore, an object of the present invention is to adjust the color of baking for baked foods, particularly foods processed at high temperatures such as shoe skins and pies, to suppress browning during baking. Moreover, it is adjusting the baking color of baking food, without restrict | limiting the freedom degree of dough raw material.

  The inventor of the present invention has made it difficult to produce a baked food that has been adjusted to a thin color and exhibits a substantially white color. As a result of diligent research and various tests on the manufacturing method and the like, the following findings were obtained.

  In the present invention, in order to obtain a baked food with an adjusted baked color, when focusing only on the raw material components and blending of the dough before baking as in the past, the type of raw material and the degree of freedom of blending are greatly limited. In addition, in light of the fact that there are still many unexplained parts about the Maillard reaction and further research is awaited in the future, we have also conducted extensive research on technical improvements in other processes.

  Specifically, in order to obtain a baked food with adjusted baked color, the present inventor has eagerly studied the ingredients and blending of the dough, while “not only the edible dough preparation process but also after the edible dough is completed. There should be room for technical ingenuity in the treatment of the firing process, and there may be a method for suppressing or suppressing the Maillard reaction by applying a new treatment to the firing process. " The present invention was created by repeating various studies and trial and error tests.

  In the baking process, the surface of the food can be baked into various brightly colored foods such as blue, red, and green (namely, colored baked foods). It is an extension of technology. That is, if the color is adjusted, the color of the colorant can be maintained vividly.

  In this way, as a result of repeated research to achieve the object of the present invention, the present inventor, when baked in a state where the baking color adjusting agent is adhered to the surface of the edible dough, Obtaining the knowledge that browning does not occur, the present invention has been achieved. That is, the gist of the present invention is as follows.

  The method for producing a baked food according to the present invention is a method for producing a baked food by adjusting the baked color and baking the edible dough, as described in claim 1, wherein the baked food adjusting agent is formed on the surface of the edible dough. The edible dough is baked in a state where it is attached.

  As described in claim 22, the edible dough of the present invention is characterized in that a baking color adjusting agent adheres on the surface.

  As described in claim 28, the baked food of the present invention is produced by baking edible dough.

  The baking color adjusting agent for edible dough according to the present invention, as described in claim 29, is used by adhering to the surface of the edible dough before baking, and is used to add starch, acid, sugar, dietary fiber, grain flour, or salt. It is characterized by including.

  According to the present invention, by baking the edible dough with the baking color adjusting agent attached to the edible dough, the dough surface can be prevented from being browned during baking, and the baking color can be suppressed. In particular, among baked foods such as shoe skins and pies that are generally easily browned when baked, foods that are whiter or foods that keep the coloring of the colorant vivid can be provided. In addition, the color of baking can be adjusted without limiting the degree of freedom of the dough material.

  Hereinafter, embodiments of the present invention will be described in detail. The illustration in the present embodiment does not limit the present invention.

  The method for producing a baked food according to the present invention is characterized in that the baking color of the baked food is adjusted by baking the edible dough with the baking color adjusting agent attached to the surface of the edible dough. According to the present invention, there is provided a baked food that can suppress or suppress browning during baking of edible dough, suppresses baked color, and exhibits a whiter color, or a baked food that exhibits a more vivid color with a colorant. Can do.

  The method of the present invention can be applied to various baked foods such as confectionery, bread and noodles, and preferably various edibles such as shoe skins (puff cream and eclairs), pies, cakes, scones, muffins, cookies and waffles. It can be applied to those obtained by baking a dough to obtain a baked food. In particular, it can be suitably applied to those that do not contain sugars such as shoe skin and pie and are baked at a high temperature.

  As the edible dough of the present invention, the raw materials of various baked foods are not mixed and baked, and mainly as flour products, flour, eggs, water, milk, butter, sugar, salt, colorant, storage An arbitrary raw material such as a material is appropriately added and mixed to form an arbitrary shape. By baking this edible dough, a baked food can be finally obtained. In addition, as a main raw material of edible dough, any raw material other than wheat flour can be used. Preferably, cereals are processed into a powder form. For example, shinshin flour, white egg flour, potato starch (commercially available, the main component is Potato starch, the same shall apply hereinafter), almond powder, and kina flour. Furthermore, as will be described later, starch can be used as the main raw material of the edible dough.

  In the present invention, the baking color of the baked food is adjusted so that the edible dough does not show a baking color upon baking. For example, the original white to cream coloration of the edible dough is maintained as it is after baking. It is possible to suppress the burning color that can be exhibited or is usually exhibited. Furthermore, if it is applied to an edible dough to which a colorant is added, it is possible to provide a vividly-colored baked food while preventing the colorant from becoming cloudy due to the color of the color.

  As the baking color adjusting agent of the present invention, it is possible to provide a baked food by suppressing or suppressing the baking color of the edible dough when baked in a state of being attached to the edible dough, starchy substances, acids, sugars, Examples include dietary fiber, cereal flour, and salt. These starchy substances, acids, sugars, dietary fibers, cereal flours, and salts can be widely used as the baking color adjusting agent of the present invention. Next, a preferred example will be described. .

  As a suitable example of the starch of the present invention, bracken starch, sweet potato starch, sweet potato starch, wheat starch, waxy starch, sago palm starch, glutinous rice starch, glutinous rice starch, potato starch, corn starch, potato starch (derived from potato starch, potato starch) Or a combination of two or more types of starches such as tapioca starch and kuzu powder.

  As a suitable example of the acid of this invention, 1 type of various acids, such as a citric acid, potassium hydrogen tartrate, malic acid, or the combination of these 2 or more types is mentioned.

  Examples of the saccharide of the present invention include one of various saccharides such as oligosaccharide, trehalose, and lactitol, or a combination of two or more thereof.

  As a suitable example of the dietary fiber of this invention, 1 type of various dietary fibers, such as inulin, alginic acid, glucomannan, or the combination of these 2 or more types is mentioned.

  Preferable examples of the cereal flour of the present invention include rice-derived powders such as glutinous rice flour, glutinous rice flour, and upper fresh flour, wheat flour, one of other cereal flours, or a combination of two or more thereof. Here, glutinous rice flour and glutinous rice flour as cereal flours are obtained by pulverizing rice grains as they are and making them into powder. On the other hand, glutinous rice starch and glutinous rice starch as starch substances described above are obtained by extracting starch components from glutinous rice or glutinous rice.

  As a preferred example of the salt of the present invention, a general edible salt, particularly a fine powder salt called snow salt is preferable.

  These baking color adjusting agents are desirably deposited on the surface of the edible dough as a powder. In addition, when adjusting the overall baking color of the edible dough, it is adhered to the entire surface of the edible dough, and when adjusting the baking color of the portion of the edible dough, it is partially adhered to the edible dough. .

  Note that, depending on the type of these color changing agents, it is also possible to reuse the color adjusting agent that has been deposited during baking and then removed.

  As the starch material used as the baking color adjusting agent of the present invention, when the main raw material of the edible dough is wheat flour, it is preferable to use other than starch derived from wheat flour. This is because if the ingredients of the edible dough and starch components are the same in wheat flour, browning during baking is more likely to occur than other starch materials. In this case, by using wheat starch mixed with other starches, browning suppression effect on the surface of the edible dough is obtained, and the wheat starch itself is not browned, and the above-mentioned starch is reused. Was also found to be possible. As a more preferable example, it is used in the form of a mixture of corn starch, potato starch (commercially available), tapioca starch, and wheat starch as the starch material to be adhered at the time of baking.

  By baking this edible dough with the baking color adjusting agent attached on the surface of the edible dough in this way, the browning due to the Maillard reaction at the corresponding place in the edible dough, that is, the place where the starch is attached and baked The effect of being suppressed or greatly suppressed is obtained. Thereby, discoloration (deterioration) of the color tone of the surface of the corresponding portion of the edible dough before baking is largely suppressed or suppressed, and the white-based baked food or coloring according to the color tone before baking of the surface of the corresponding portion of this dough It becomes possible to obtain a baked food.

  The cause of the suppression or suppression of the Maillard reaction by performing such a treatment is not necessarily clear, but a moisturizing action and a heat absorbing action are produced at the time of baking in the portion of the fabric to which the baking color adjusting agent is attached. It is recognized that this effect is a major factor.

  Thus, according to the present invention, the edible dough is baked in a state where the baking color adjusting agent is adhered, thereby suppressing browning during baking of the dough surface of the baking color adjusting agent-attached portion, for example, due to Maillard reaction or It can be greatly suppressed. Therefore, the color of the edible dough (i.e., a whiter color in the case of a white baked food, a colorant in the case of a colored baked food) It is possible to bake while maintaining the color of the edible dough), which greatly increases the degree of freedom of blending the raw materials in various white-based baked foods or colored baked foods.

  In the method for producing a baked food according to the present invention, after the baking color adjusting agent is attached to the edible dough, the edible dough is individually or collectively covered with a covering member that covers the edible dough from the top, and then baked. The inhibition or suppression action of crystallization is further enhanced.

  As a covering member used here, internal heat and moisture (moisture) are used from the viewpoint of maintaining moisture retention and heat absorption during firing and allowing the heat and moisture of the edible dough to move appropriately within the firing space. ) Is preferably made of a material having a suitable air permeability and low thermal conductivity, and having a lid shape.

  As a material of such a covering member, paper or wood can be used. Examples of suitable paper types include glassine paper and Japanese paper. Examples of suitable wood types include oak wood. That is, according to the covering member made of such a material, the internal heat and moisture (humidity) at the time of firing are appropriately released to the outside, so that in addition to further strengthening the suppression or suppression of browning, firing Later, the surface of the dough becomes soft and the entire dough is baked softly.

  On the other hand, when the cover member is fired with a non-breathable container such as metal such as iron or aluminum, the heat and moisture of the fabric is less than that of a paper or wooden container. Although it is inferior in that an appropriate movement is performed in the baking space, it can be used as appropriate according to the type of equipment such as an oven for baking the edible dough and the edible dough.

  Further, by providing holes or grooves for ventilation in the covering member itself, the heat in the covering member can be dissipated to the outside, and the baking conditions of the edible dough can be adjusted. Such a covering member with a hole or a groove can be suitably used for a metal member.

  The “lid shape” of the covering member is not particularly limited, but is a so-called paper cup shape with a flat side surface, and its outer peripheral side surface has a mountain / valley bent shape. It is preferable to use a food cup (for example, an aluminum cup or a paper cup for food) because the effect of escaping heat and moisture (humidity) from the groove portion due to the bent shape of the outer peripheral edge is enhanced. In addition, when manufacturing shoe skin, the shape of the covering member is slightly smaller than the size that you want to form rather than the size that you want to form as shoe skin after expansion of the edible dough. A better result was obtained with the shape of. Furthermore, you may make it adjust a heat | fever and a water | moisture content (humidity) at the time of baking by making a small hole over a part or whole of a coating | coated member.

  Next, in the present invention, the edible dough is covered with a film-like starch, a powdery baking color adjusting agent is placed on the film-like starchy surface, and the edible dough is baked, while the baking color is adjusted, A baked food with good taste and texture can be provided.

  If the edible dough has a large amount of fat and oil components such as for pie, the phenomenon that the fat and oil component oozes out on the surface of the dough during baking, and the burnt color regulator adhering to this dissolves in the fat and oil component and burns after baking. It may be difficult to separate the color adjusting agent from the dough, which may cause a problem that it is not preferable from the viewpoints of taste and texture. On the other hand, as a result of intensive studies by the present inventors, as a film-like starchy substance, for example, an oblate mainly composed of starchy substance is brought into contact with the dough surface, and a powdery color adjusting agent is formed on the oblate. It has been found that the above-mentioned problems can be avoided by sprinkling. In this case, it is preferable to use the same starch as the main raw material of the wafer as the baking color adjusting agent.

  That is, when the fat and oil components exude on the surface of the dough at the time of baking by baking as a state in which the starch is attached to the powdery color adjusting agent through the oblate of the main raw material in the corresponding part of the edible dough However, if the wafer is removed after baking, the powdery color modifier is also removed together, so this powdery color modifier can be easily separated from the fabric without being integrated with the fabric surface. It becomes possible to make it. In addition, such a method, that is, a method of baking in a state where the starchy color powder color modifier is attached to the corresponding portion of the edible dough via the main raw material oblate, the edible dough has a large amount of fat and oil components Of course, the present invention can be applied to other fabrics as well. In general, oblate is relatively inexpensive, and thus the above-described method is very excellent in terms of cost effectiveness. As described below, great advantages can be obtained from various uses and viewpoints.

  Specifically, in the case where the baking color adjusting agent is attached to the whole edible dough through the wafer and baked, a total of two wafers may be used on the lower side and the upper side of the dough. By adopting such a method, it is possible to make the lower side and the upper side of the fabric as uniform as possible in order to obtain an effect of suppressing browning of the fabric during baking.

  In addition, when the edible dough is for shoe skin, the dough expands after baking and the dough surface is uneven, but there is almost no such unevenness before baking, so the oblate is almost entirely on the dough surface. It is possible to make contact (or contact) uniformly. On the other hand, even when the edible dough is rich in fat and oil components such as kneaded pie, the oil exposed during baking hardly permeates into the oblate, and it is rare that the oblate sticks to the dough surface and becomes integrated. is there. Therefore, the wafer can be easily peeled off from the dough after firing. Furthermore, even when the wafer after baking is peeled off, if the entire dough with the wafer is shaken, the baking color adjusting agent is easily separated from the wafer and dropped. In addition, after baking the dough, the wafer becomes dry and crispy, and even if it does not completely peel from the dough, that is, if it becomes a burned food with an wafer, there is a great discomfort in texture. Does not occur.

  Further, in the method for producing a baked food according to the present invention, as a preferable method for attaching the baking color adjusting agent to the edible dough, the baking color adjusting agent is sprinkled from above the edible dough, for example, a member having a mesh A baking color adjusting agent is placed on the plate, and this member is vibrated above (in the left and right directions) above the edible dough, so that the baking color adjusting agent is sprinkled on the edible dough. As a result, the baking color adjusting agent falls in the form of powder (or snow), is sprinkled on the surface of the edible dough, and is attached in a state where snow has accumulated on the surface. Here, in order to obtain a sufficient effect of suppressing the Maillard reaction, a sufficient amount of the baking color adjusting agent is sprinkled so that the surface of the edible dough is not visible with the baking color adjusting agent. As a result, a baking color adjusting agent that does not adhere to the surface of the edible dough may be generated.

  Here, as the “member having a mesh”, for example, various instruments such as tea koshi, colander, or sieve can be used. Further, the size, shape, mesh roughness, and the like of these members may be appropriately selected according to the size of the fabric and the type and state of the baking color adjusting agent used.

  Further, in the method for producing a baked food according to the present invention, a baking member such as an iron plate or a baking die is preferable as a method for attaching the baking color adjusting agent from below and above the edible dough or over the entire surface of the edible dough. The baking color adjusting agent is placed on the surface of the baking color adjusting agent in a substantially uniform manner (by sprinkling from above using a sieve) (in other words, a sufficient amount is sprayed). Then, the edible dough is placed, and the baking color adjusting agent is further sprinkled from above the edible dough. Here, the baking color adjusting agent placed on the baking member (that is, laid under the edible dough) is not only placed directly on the baking member but also a predetermined sheet shape such as paraffin paper. It is good also as a form mounted on the member for baking through a (or mount-like) member.

  In this way, the baking color adjusting agent is baked in a state in which it is adhered as uniformly as possible to the entire surface of the edible dough, whereby browning of the entire surface of the edible dough is suppressed or suppressed, and before baking. It becomes possible to obtain a white baked food or a colored baked food in which discoloration of the color tone of the entire surface of the dough is suppressed or suppressed.

  In the method for producing a baked food according to the present invention, browning is partially prevented on the surface of the edible dough, and in particular, a predetermined shape (for example, a circle, an ellipse, a polygon, a star, a crescent, and various patterns, In the case of forming a browning portion or a white-type portion, etc., a mask member having an opening of a predetermined shape for causing the baking color adjusting agent to partially adhere to the edible dough surface. And sprinkle on the edible dough. The mask member is, for example, a mount-like member that is placed on a baking member on which a baking color adjusting agent is previously placed and is laid under the edible dough, or affixed from above or around the edible dough. Or it can be set as the structure by which a baking color adjusting agent is sprinkled over (predetermined site | part) after it is set as a proximity | contact state. By using such a mask member, the contour of the shape formed on the surface of the edible dough becomes clear, and the variation between the products is reduced as much as possible. Note that, from the viewpoint of clarifying the outline, generally, a better result is obtained as the distance between the edible dough surface and the mask member is closer. On the other hand, from the viewpoint of maintaining the above-described moisturizing action and heat absorbing action during firing, the material of the mask member is preferably a paper or wooden material having an appropriate air permeability, and a baking color adjusting agent is used. After sprinkling and adhering to the surface of the edible dough, in the case of a form other than the mount-like member, it is preferable to bake by excluding the mask member.

  The baking temperature and baking time are not particularly limited, and the type and baking of the edible dough for the edible dough with the baking color adjusting agent attached, the edible dough covered with the covering member, and the edible dough covered with the oblate. It can be set as appropriate according to the specifications of the device.

  In the present invention, it is preferable to use 7.5 parts by weight or more, more preferably 7.5 to 15 parts by weight of the baking color adjusting agent with respect to 100 parts by weight of edible dough. In order to suppress or suppress browning of the entire surface of the edible dough, the baking color adjusting agent is baked in a state in which it is adhered as uniformly as possible to the entire surface of the edible dough. Is preferable.

  At this time, if the baking color adjusting agent to be used is less than 7.5 parts by weight, it becomes difficult to uniformly adhere to the entire surface of the edible dough in terms of amount (area), and a browning portion is likely to occur. It becomes difficult to achieve whitening or coloring of the entire surface. On the other hand, although there is no restriction | limiting in particular about the upper limit of the baking color adjusting agent to be used, it is preferable to set it as 15 weight part or less from viewpoints, such as cost.

  As the edible dough of the present invention, those prepared by a general method can be used as appropriate, but by preparing the edible dough itself so as to exhibit a whiter color, it can be used for products and consumer demands. Accordingly, it is possible to provide a baked food exhibiting a whiter color. In addition, in the manufacturing method of the baked food which exhibits a white type in this way, if a coloring agent is added to edible dough, the coloring of a coloring agent can be maintained vividly.

  In general, the ingredients and blending of edible dough vary greatly depending on the type of baked food, and in the ingredients, whole eggs, mainly those with a lot of yolk components, and / or those with a high sugar content, the coloration of the ingredients themselves is baked. It is easy to remain after baking or to be burned at the time of baking, and it is preferable to devise technical measures for the dough raw material in order to adjust the baking color.

  For example, when the edible dough is for kneaded pie, kneaded pie generally has a relatively low total egg (including egg white and yolk, the same) components and sugar as shown in Table 1, so according to the method of the present invention, By performing the baking with the baking color adjusting agent attached, the baking color can be adjusted and baking can be performed satisfactorily.

  On the other hand, for example, when the edible dough is a shoe skin dough for cream puff, the raw material of the shoe skin dough generally has a relatively small amount of sugar as shown in Table 2, but contains a large amount of whole egg components. It is relatively difficult to suppress the color sufficiently. That is, in general raw material ingredients and shoe shoe fabrics of the manufacturing method, when the baking color adjusting agent is attached on the surface and baked according to the present invention, although the baking color can be suppressed, a slight browning can be prevented. It is difficult to reduce the coloration of the raw material components themselves. Therefore, in order to adjust the baking color of the baked food with such a relatively large amount of whole egg components, for example, the total egg component of the edible dough raw material is reduced or a component that prevents (inhibits) the Maillard reaction. It is preferable to add a thing or to devise technical ideas about edible dough materials.

  In addition, if the yolk component decreases in the shoe skin dough, the swelling during baking tends to decrease. Therefore, it is preferable to perform technical measures such as using an expanding agent as necessary. As the expansion agent, baking powder (BP) is mainly used, and various other types can be used, but in order to bake a white one, the expansion agent should be as white as possible. preferable.

  Moreover, in order to adjust the baking color of the baked food, it is desirable to appropriately adjust the raw material or the manufacturing method of the edible dough because the higher the sugar content in the raw material components (for example, cookies), the more difficult it is to suppress the baking color. In addition, even when the raw material component has a relatively low sugar content (for example, puff pastry or shoe skin dough), in order to obtain a colored baked food, for example, when a component containing a sugar content such as puree is used as a colorant. Similarly, adjustment is desired. Therefore, for edible dough ingredients that contain sugar, for example, various sweetening ingredients that are less likely to cause Maillard reaction have been developed, and these can be replaced with normal sugar and used as alternatives or supplements. By doing, baking color can be suppressed and a baked food can be provided.

  Moreover, when fats and oils are used for the raw material of edible dough, as fats and oils, for example, butter (generally yellow), shortening (generally white), cacao butter (generally yellow), various margarines, There are various types such as lard, and these are generally used alone or in combination, and various fats and oils can be used in the present invention. Of these oils and fats, shortening is desirable from the viewpoint of finally making the color of the fabric as close to white as possible, and it is preferable to use the shortening alone. In addition, it is preferable to use butter alone or a mixture of butter and shortening from the viewpoint of achieving a total balance such as texture in addition to coloring.

  In order to bring the edible dough itself closer to the white color so as to suppress the burning color of the baked food and more vividly show a white color or coloring due to coloring, specifically, the following edible dough preparation method is the present invention. It can be suitably applied.

  Although the example of the manufacturing method of the shoe skin | dough for cream puffs as an edible dough is demonstrated, it can adjust and apply suitably also with other baked foods.

  In the method for producing choux pastry, oil, fat, water, wheat flour (mainly flour), swelling agent, and whole egg are usually used as raw materials. In order to whiten the shoe skin dough, it is advisable to add egg white to the whole egg as an egg ingredient to increase the egg white ingredient as a whole. Moreover, it is good to use starchy material (henceforth the starchy material for dough in order to distinguish from the starchy material for baking) instead of a wheat flour component. In addition, it is good also as what mixed wheat flour and starchy substance. Preferably, a small amount of a Maillard reaction inhibitor is added. Moreover, when obtaining the colored baked food, a coloring agent is suitably added to edible dough.

  Here, in addition to whole eggs (that is, including white and yolk), egg white (only white and not yolk) is added because the yolk component promotes the yellowing of the edible dough. This is because it is necessary to suppress the amount (mixing ratio). That is, in the production of the shoe skin dough, the color of the edible dough is adjusted to be more white by adding egg white in addition to the whole egg and increasing the ratio of the white component. Furthermore, the edible dough produced in this manner is baked and has good swelling, texture and the like as a baked food.

  Moreover, since starch can suppress the burning color at the time of baking compared with wheat flour, and also can make food texture favorable, it can be used suitably in order to make edible dough whiter. As the starch for dough, for example, corn starch, potato starch (commercially available), tapioca starch, and kuzu powder can be used.

  The shoe skin dough using the starch for dough can be produced by a general method as in the case of using wheat flour. Preferably, in order to prevent the peculiar sensation and the occurrence of lumps when using starch for dough, apareil mixed with fats and oil and water among raw materials, starch for dough, swelling agent and water It is advisable to prepare the basic raw materials mixed with each of them separately and then mix them.

  Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to an Example.

(Test Example 1) Shoe baked in a state in which starch is attached as a baked color adjusting agent to shoe slab dough as an edible dough, and the shape, coloration, and starch separation of the baked shoe skin as this baked food, And the texture was evaluated.

(Production of shoe skin fabric)
In Test Example 1, shoe skin fabric was prepared with the blending raw materials and blending ratios shown in Table 3. Follow the general method for preparing the choux pastry, boil butter and water, add flour in it, knead well, and add whole egg and egg white premixed with baking powder little by little. . Then, about 20 g of shoe skin fabric was formed into a disk having a diameter of 5 cm and a height of 2 cm.

(Firing test of shoe skin fabric)
As a firing test for shoe skin dough, (1) About 1.5 to 3 g of various starches are sprinkled on the surface of one piece (about 20 g) of shoe skin dough using tea koshi to fire the shoe skin dough. Test, (2) In addition to (1), a test in which shoe cloth is covered with various lids (coating members), and (3) a test in which the starch is sprinkled as it is without sprinkling or using a lid as a comparative example went.

  As various starch materials, bracken starch, sweet potato starch, sweet potato starch, wheat starch, waxy starch, sago palm starch, glutinous rice starch, glutinous rice starch, mixed starch A (corn starch: starch starch (commercially available): tapioca starch: kuzu starch = 1: 1: 1: 1 (weight ratio)), mixed starch B (corn starch: potato starch (commercially available): tapioca starch: thin flour = 1: 1: 1: 1 (weight ratio)), mixed starch C (corn starch: potato starch (commercially available): tapioca Starch: weak flour = 1: 1: 1: 2 (weight ratio)), and various lids made of paper, wooden, and iron outer peripheral sides having valley / mountain-fold cup shapes were used.

Here, common conditions in each test are shown below.
Oven used: Kudensha ceramic fixed oven MCX4-2L Electric shoe leather fabric Weight per piece: Approximately 20 g
Shoe leather fabric shape: 5cm in diameter and 2cm in height
Kinds of starches: bracken starch, sweet potato starch, sweet potato starch, wheat starch, waxy starch, sago palm starch, glutinous rice starch, glutinous rice starch, mixed starch A, mixed starch B, mixed starch C
Starch sprinkling amount: About 1.5 to 3 g per piece
Firing temperature: 160 ° C. to 190 ° C. (oven setting temperature 170 ° C.)
Baking time: 30 minutes Lid shape: Cup shape with upper surface 35mm, opening 50mm, height 40mm, outer peripheral side surface is valley / mountain fold shape (similar shape to aluminum cup for food and paper cup) Is)
Cover material: paper, wood, iron

  As a result of the baking test described above, the shape and color of the surface of each baking shoe skin were visually evaluated from the appearance. Moreover, in the test which sprinkled the starchy substance mentioned above, the shoe skin was shaken to right and left after baking, and it was visually evaluated from the external appearance whether the starchy substance isolate | separated from the shoe skin surface. Moreover, as a result of the baking test described above, the texture of each baking shoe skin was evaluated by a sensory test. These evaluation results are summarized in Table 4.

  As shown in Table 4, the shape of shoe skins sprinkled and baked with various starches is swelled and has an inner layer (cavity), which is similar to general shoe skins, and has no practical problems. It was. The coloration of these shoe skins was all that was sprinkled with various starches, and was white or slightly colored, and the bake color could be suppressed compared to the brown of the comparative example. In particular, those using a paper or wooden lid exhibited a white color regardless of the type of starch. Of the various starches, sago palm starch exhibited a white color regardless of the presence and type of lid.

  The separation of the starch quality of the shoe skin that has been sprinkled and baked with various types of starch is all that has been sprinkled with various types of starch, so that the starch can be removed or remains slightly on the surface. It was not. In particular, there was a tendency that the separation situation was good by using the lid regardless of the type of the lid. In addition, bracken starch, sweet potato starch, sweet potato starch, sago palm starch, and mixed starch A showed good separation conditions regardless of the presence and type of lid. Moreover, although the mixed starches B and C contain weak flour, it was found that the separation situation was improved when used as a mixed powder with various starches. The texture of these shoe skins was as good as or better than that of ordinary shoe skins because starch was well separated.

  On the other hand, in the comparative example in which the starch was not sprinkled and the lid was not used, the baked surface became brown due to the Maillard reaction, resulting in a shoe skin exhibiting a general baked color.

(Test Example 2) Shoe Skin In Test Example 2, baking was performed in a state in which various baking color modifiers were attached to shoe skin dough as an edible dough, and the shape, coloration, and starch quality of the baking shoe skin as this baked food The separation and texture were evaluated. The baking color adjusting agents used include citric acid, potassium hydrogen tartrate, trehalose, inulin (dietary fiber), alginic acid (dietary fiber), thin flour, rice flour (Gunma Flour Milling), and Kamisin Flour (Towa Food Industry Co., Ltd.) ), Glutinous rice powder (raw flour powder + gelatinized product, manufactured by Yamaguchi Shoten), and glutinous rice powder (raw powder product + gelatinized product, manufactured by Yamaguchi Shoten). The shoe skin fabric was baked using various baking color adjusting agents and various lids as appropriate, and the resulting baking shoe skin was evaluated. The evaluation results are shown in Table 5.

  As shown in Table 5, the shape of the shoe skins sprinkled and fired with various firing color modifiers was swelled to form an inner layer (cavity), and was the same as general shoe skins. In the case of using citric acid, there was some swelling, but there was no problem in practical use.

  In addition, the coloration of the shoe skin is white or slightly colored, and it has been found that the burning color can be suppressed as compared with a general shoe skin. In addition, in the case of using no inulin and alginic acid and having no lid, and using the soft flour, it was colored yellowish white, but as a whole, there was a tendency to suppress the burning color.

  In addition, the separation condition of the burnt color modifier for shoe skin was only slightly adhered to the surface with citric acid, trehalose, and weak flour, but there was no practical problem, and the others fell or remained slightly on the surface. It was. The texture of the shoe skin was bitter in citric acid and sweet in trehalose depending on how the baking color modifier was separated, but there was no practical problem.

(Test Example 3) Pie The pie dough as an edible dough is baked in a state in which starch as a baking color adjusting agent is attached, and the color of the baked pie as the baked food, the separation of starch, and the texture evaluated.

  In this test example, pie dough was produced with the blending raw materials and blending ratios shown in Table 6. According to a general method, the pie dough is prepared by mixing sieved flour, salt, and finely cut butter into a state where they are almost uniformly mixed (substantially sobolo). Water and eggs were added and further mixed to obtain the final puff pastry. Then, about 7 g of pie dough was formed into a rectangular parallelepiped having a width of 4 cm, a length of 7 cm, and a height of 3 mm.

  As a baking test of pie dough, (1) a test in which about 0.5 g of various starches are sprinkled on the surface of one piece (about 7 g) of pie dough, and (2) in addition to (1) A test in which pie dough is covered with various lids (coating members) and baked, (3) A test in which various starches are sprinkled on the pie dough through an oblate as a filmy starch in (1), (4) and (3) In addition, a test for baking the pie dough with various lids, and (5) a test for baking as it is without using any starchy sprinkling or covering member as a comparative example.

  Corn starch, potato starch (commercially available), tapioca starch, and kuzu powder were used as various starch materials, and paper, wooden, and iron 4 cm × 7 cm, substantially rectangular shapes were used as various lids. In addition, oblate has a rectangular shape slightly larger than the planar shape of pie dough as a general material including starch (potato, sweet potato, and corn starch), lecithin and food oil as raw materials, and a thickness of 0.015 mm. About the same level (made by Kokumi Oblate Co., Ltd.) was used.

Here, the conditions in each test are shown below.
Oven used: Kudensha ceramic fixed oven MCX4-2L Weight per electric puff dough: Approximately 7g
The shape of the pie dough: A substantially rectangular shape of 4 cm x 7 cm (thickness of about 3 mm)
Starch type: Corn starch, potato starch (commercially available), tapioca starch, sprinkle of kuzu starch: about 0.5g per piece
Baking temperature: 170 ° C. to 190 ° C. (oven setting temperature 180 ° C.)
Baking time: 13 minutes Lid shape: Material of approximately rectangular container lid of 10 cm x 5 cm x 5 cm: Paper, wood, type of iron oblate: Thickness of oblate made by Kokuko Oblate Co., Ltd .: 0.015 mm
Oblate ingredients: starch (potato, sweet potato, corn starch), lecithin, food oil

  The coloration, starch separation, and texture were evaluated in the same manner as in Example 1 described above, and the results are summarized in Table 7.

  As shown in Table 7, when various starches are sprinkled on the puff pastry of this example, the surface of the baking is white or slightly light brown, and the starch of the comparative example is not used. Compared to the fox color, the color was close to white, and an effect of inhibiting browning by the Maillard reaction was observed.

  When it was baked with starch attached without using oblate, it was slightly light brown and the starch was slightly adhered to the surface, resulting in a less crispy texture overall, It was not so much.

  On the other hand, in the case where the starch is attached through the wafer and baked, even if any starch is sprinkled, a sufficient browning-inhibiting effect is observed, and the baked pie with the baked dough surface almost white. was gotten. The result of baking with the starch attached to the pie dough through the oblate is more effective in suppressing browning by the Maillard reaction than the result of baking with the starch attached without the oblate. I understood. Furthermore, when sprinkled with starch through an oblate, a baked pie with almost white color can be obtained regardless of the presence and type of the lid. Further, when the lid is used, the presence and type of the lid are considered. The separation of starch and the texture were good.

  And when it is baked with various starches attached through the oblate, the whole starch can be easily detached from the dough by peeling the oblate after baking in any baked pie. Thus, it was possible to prevent starch from adhering to the surface of the dough.

(Test Example 4) Pie The pie dough as an edible dough is baked in a state in which starch as a baking color adjusting agent is adhered, and the color of the baked pie as the baked food, the separation of starch, and the texture evaluated. In this test example, using the bracken starch, sweet potato starch, sweet potato starch, waxy starch, sago palm starch, glutinous rice starch, and glutinous rice starch as the starch quality, a pie dough was prepared in the same manner as in Test Example 3 described above, A firing test was conducted to evaluate coloration, starch separation, and texture. The results are summarized in Table 8.

  As shown in Table 8, the coloration of the baked pie was white or slightly colored when various starches were used, and it was found that the baked color can be suppressed. Moreover, in the thing using an oblate, the isolation | separation condition and food texture of various starch substances were favorable. If no oblate was used, various starches adhered to the baked pie, resulting in a slightly crispy texture, but there was no practical problem.

(Test Example 5) Pie Pie was baked in a state where various baking color modifiers were attached to the pie dough as an edible dough, and the coloration of the baked pie as the baked food, separation of starchy material, and texture were evaluated. In this test example, except that snow salt powder (salt), trehalose, oligosaccharide, and lactitol were used as the baking color adjusting agent, a pie dough was prepared in the same manner as in Test Example 3 described above, and a baking test was performed. Separation of color, baking color adjusting agent, and texture were evaluated. The results are summarized in Table 9.

  As shown in Table 9, it was found that the coloration of the baked pie was white or slightly colored when various baking color adjusting agents were used, and the baking color could be suppressed. Moreover, the segregation of the baking color adjusting agent tended to be easily removed with snow salt powder, and the texture was good. In addition, although trehalose, oligosaccharide, and lactitol were slightly adhered to the surface of the baked pie and the texture was slightly crispy, there was no problem in practical use.

Claims (29)

  A method for producing a baked food by adjusting baked color to baked edible dough, characterized in that the edible dough is baked in a state in which a baked color adjusting agent is attached to the surface of the edible dough. A method for producing food.   The method for producing a baked food according to claim 1, wherein the baking color adjusting agent is starchy.   The starch is any one of bracken starch, sweet potato starch, sweet potato starch, wheat starch, waxy starch, sago palm starch, glutinous rice starch, glutinous rice starch, potato starch, corn starch, potato starch (from starch), tapioca starch, and kuzu starch It is a 1 type, or 2 or more types of combination, The manufacturing method of the baked foodstuffs described in Claim 2 characterized by the above-mentioned.   The method for producing a baked food according to claim 1, wherein the baking color adjusting agent is an acid.   The method for producing a baked food according to claim 1, wherein the baking color adjusting agent is a saccharide.   The method for producing a baked food according to claim 1, wherein the baking color adjusting agent is dietary fiber.   The method for producing a baked food according to claim 1, wherein the baking color adjusting agent is a cereal powder.   The method for producing a baked food according to claim 1, wherein the baking color adjusting agent is a salt.   The method for producing a baked food according to any one of claims 1 to 8, wherein the edible dough covered with the baking color adjusting agent is covered with a covering member and the edible dough is baked.   The method for producing a baked food according to claim 9, wherein the covering member is made of a material having air permeability and high thermal conductivity.   The method for producing a baked food according to claim 9, wherein the covering member is made of paper or wood.   The method for producing a baked food according to any one of claims 8 to 11, wherein the covering member has a lid shape.   The edible dough is covered with a film-like starch, a powdery baking color adjusting agent is placed on the surface of the film-like starch, and the edible dough is baked. The manufacturing method of the baked food as described in claim | item.   The baking according to any one of claims 1 to 13, wherein the edible dough is placed on a baking member, the baking color adjusting agent is sprinkled from above the edible dough, and the edible dough is baked. A method for producing food.   The baking color adjusting agent is sprinkled on a baking member, the edible dough is placed on the baking member, the baking color adjusting agent is sprinkled from above the edible dough, and the edible dough is baked. Item 14. A method for producing a baked food according to any one of Items 1 to 13.   The method for producing a baked food according to any one of claims 1 to 13, wherein the baking color adjusting agent is attached to the edible dough through a mask member having an opening having a predetermined shape.   The method for producing a baked food according to any one of claims 1 to 16, wherein 7.5 parts by weight or more of the baking color adjusting agent is used with respect to 100 parts by weight of the edible dough.   The method for producing a baked food according to any one of claims 1 to 17, wherein the edible dough includes a raw material derived from flour.   The method for producing a baked food according to any one of claims 1 to 17, wherein the edible dough includes a starch-derived raw material.   The method for producing a baked food according to any one of claims 1 to 19, wherein the edible dough is a shoe skin dough.   The method for producing a baked food according to any one of claims 1 to 19, wherein the edible dough is a pie dough.   An edible dough characterized in that a baking color adjusting agent adheres to the surface.   23. The edible dough according to claim 22, wherein the baking color adjusting agent adheres to the surface via a filmy starch.   The edible dough according to claim 22 or 23, comprising a raw material derived from flour.   The edible dough according to claim 22 or 23, comprising a raw material derived from starch.   26. The edible dough according to any one of claims 22 to 25, wherein the edible dough is a shoe skin dough.   The edible dough according to any one of claims 22 to 25, wherein the edible dough is a pie dough.   A baked food produced by baking the edible dough according to any one of claims 22 to 27.   A baking color adjusting agent for edible dough, comprising starch, acid, sugar, dietary fiber, cereal flour, or salt, used by adhering to the surface of the edible dough before baking.