JP2007330228A - New type swollen food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new type swollen food that has improved palate feeling without damage to the swelling function, and a method for producing the same. <P>SOLUTION: The dough of this swollen food includes several kinds of grain flour, gel-like substance melting at 50 to 85°C is heterogenously dispersed in the dough. The content of the gel-like substance is 5 to 100 pts.wt. per 100 pts.wt. of the grain flour in the dough for the swollen food. The dough for the swollen food is prepared by mixing them and the resultant dough is heated to produce the swollen food. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a puffed food dough, a puffed food using the dough, and a method for producing them.

Puffed foods represented by bread and cakes are widely eaten. Methods for improving the texture of the puffed food include, for example, flours such as wheat flour and rice flour, fats and oils such as butter, margarine and shortening, dairy products, eggs, proteins such as soy protein, sugar, isomerized sugar Investigate the type and composition of sugar, fructose, fructose, maltose, reduced maltose, syrup such as starch syrup, reduced starch syrup and sorbitol, puffed materials such as yeast and baking powder, puffing aids such as yeast food, starch, emulsifier There are methods of adding thickening polysaccharides, enzymes and the like. However, since these methods have to be performed within a range that does not adversely affect the physical properties of the dough and the expansion function, there has been a drawback that a significant improvement effect is not seen in the final product. Moreover, in breads, as one of the texture improvement, there is a bread (Patent Document 1) using 40 parts by weight to 82 parts by weight of hot water seed dough with respect to 100 parts by weight of the whole wheat flour. Even when using a method to improve the texture by improving the degree of swelling of the product, the final product has not yet improved significantly in texture, and the mouth feels moist. It had the disadvantage of being dumped inside and difficult to swallow. In cakes, there is a method to disperse the hot water treated with a batter containing flour and water at a temperature higher than the pregelatinization temperature of the flour in order to improve the texture (Patent Documents 2 and 3). In the final product, the texture has not been improved to a great extent than before, and it has a texture that is moist but has a dango shape in the mouth and is difficult to swallow. In addition, for the purpose of providing a sponge cake and bread that can be kept wet for a long period of time by freezing storage, refrigeration storage, and room temperature storage, sponge cake and bread made by adding konjac jelly and baking (patented) Although there is a literature 4), it is described that the konjac jelly has a property of undergoing a gelation reaction and completely gelling when heated during processing of the additive food. The konjac jelly, which is a sol-like substance, is uniformly dispersed in the dough because it is not a gel-like substance but is considered to have an influence on the dough physical properties. In addition, since the gelation reaction occurs during the expansion of the dough, there is a drawback that it cannot sufficiently expand.
JP 2006-42809 A JP 2003-333991 A JP 2004-49073 A JP-A-2-31637

  An object of the present invention is to provide a novel puffed food having an improved texture without impairing the puffing function of the puffed food and a method for producing the same.

  As a result of intensive research to solve the above problems, the inventors of the present invention have swelled a gel-like material having a melting point lower than the heating dough temperature and higher than the heating dough temperature in the production of the puffed food. The present invention has found that the texture can be improved without impairing the expansion function of the original expanded food by non-uniformly dispersing 5 to 100 parts by weight with respect to 100 parts by weight of the whole flour in the food dough. It came to complete.

  That is, the first of the present invention is a dough for puffed food containing flour, wherein a gel-like material having a melting point of 50 to 85 ° C. is unevenly dispersed in the dough, and the content of the gel-like material However, it is 5-100 weight part with respect to 100 weight part of flours in expanded food dough, It is related with the expanded food dough characterized by the above-mentioned. In a preferred embodiment, the gelling agent used for the gel is a gel consisting of at least one selected from a gelling agent (A) consisting of native gellan gum, cassia gum, locust bean gum, tara gum and glucomannan and κ carrageenan. Containing at least one gelling agent selected from the group consisting of a gelling agent (C) consisting of at least one selected from the agent (B), cassia gum, locust bean gum, tara gum and glucomannan and xanthan gum. The present invention relates to a puffed food dough as described above. The second of the present invention relates to a puffed food obtained by heating the puffed food dough described above. A third aspect of the present invention relates to a method for producing a puffed food, characterized in that a puffed food dough in which a gel-like product is dispersed non-uniformly is heated until the dough temperature becomes higher than the melting point of the gel-like product. A preferred embodiment relates to the method for producing a puffed food as described above, wherein the puffed food dough temperature immediately after heating is higher than the melting point of the gel.

  If the dough for puffed food of this invention is used, the puffed food which improved the food texture without impairing a puffing function can be provided.

  Hereinafter, the present invention will be described in more detail. Puffed foods obtained by heating dough for puffed food that can be used in the present invention are breads such as bread, loaf bread, French bread, roll bread, bun bread, sweet bread, white baked bread, Danish bread, and donuts. Bread, steamed bread, etc., for cakes, sponge cake, butter cake, steamed cake, madeleine, pound cake, chiffon cake, busse, baumkuchen, roll cake, snack cake, etc. The desired puffed food can be obtained by heating the puffed food dough. These puffed food dough and puffed food mainly contain flour as a raw material.

  The flour as a raw material for the puffed food dough is not particularly limited as long as it is edible, and examples thereof include wheat, rice, buckwheat, corn, potato, tapioca, sweet potato, etc., and at least selected from these groups Starches derived from one species and their modified starches can be used.

  The gel-like material of the present invention is a state in which the colloidal solution loses fluidity and is solidified in a jelly shape with some elasticity and hardness. The gel-like material usually contains saccharides and a gelling agent in water. It is prepared by adding a mixture of chelating agent powder, heating and stirring and mixing at a predetermined temperature for about 10 minutes, filling a container, and cooling to a predetermined temperature at a predetermined temperature. The melting point of the gel-like material, that is, the temperature at the time when the gel-like material cannot be maintained by dry heat, is preferably 50 to 85 ° C, more preferably 55 to 85 ° C. If the temperature is lower than 50 ° C, the gelled product may be dissolved before the expanded food is sufficiently expanded, and the expanded food may not be sufficiently expanded. In some cases, the gel-like product remains undissolved in the finished swollen food product without completely dissolving the gel-like product.

  In addition, the measurement of melting | fusing point of a gel-like material left still the gel-like material cut out to the cube of about 2 cm in one side in the water bath thermostat adjusted so that a water flow may not hit a gel-like material directly, and 0.3-0 The temperature can be obtained by raising the temperature of the water bath thermostat at a speed of 5 ° C./min, measuring the temperature of the water temperature when the height is 5 mm or less, and setting the temperature as the melting point. The content of the gel is preferably 5 to 100 parts by weight and more preferably 10 to 70 parts by weight with respect to 100 parts by weight of flour in the dough for puffed food. If the amount is less than 5 parts by weight, the texture may not be improved. If the amount is more than 100 parts by weight, swelling may not be sufficiently obtained or the texture may be stiff.

  In order to set the melting point of the gel material to 50 to 85 ° C., the gelling agent is at least one selected from a gelling agent (A) composed of native gellan gum, cassia gum, locust bean gum, tara gum and glucomannan. Selected from the group consisting of three gelling agents consisting of at least one selected from gelling agent (B), cassia gum, locust bean gum, tara gum and glucomannan (C) and xanthan gum (C). It is preferable to mainly contain at least one kind. Among them, the use of only the gelling agent (A) or the combination of the gelling agent (A) and the gelling agent (C) is more preferable, and the use of only the gelling agent (A) is more preferable. In the gelling agent (B), the weight ratio of at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and κ carrageenan is preferably 4: 1 to 1: 9, and 7: 3 to 1: 4. Is more preferable. In the gelling agent (C), the weight ratio of at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and xanthan gum is preferably 1: 4-4: 1, and 2: 3-3: 2. Is more preferable. In addition, the melting point of the gel is basically determined by the type of gelling agent, but since the melting point increases when a cation is added, it can be adjusted by the amount added.

  The addition amount of the gelling agent has a correlation with the gel strength. When the addition amount is small, the gel strength is low, that is, soft and weak, and when the addition amount is large, the gel strength is high, that is, the gel is hard and strong. The appropriate addition amount is an appropriate addition amount if it is in a state of non-uniform dispersion when the dough is prepared. The non-uniform dispersion refers to a state where the gel-like material can be confirmed to be visually scattered, that is, the gel-like material is dispersed in a diameter of about 0.2 to 3 mm. If it is smaller than 0.2 mm or no gel-like material is found, the dispersion is uniform, and the addition amount of the gelling agent should be increased. Conversely, if it is larger than 3 mm, the addition amount of the gelling agent is decreased. Can be adjusted.

  In the present invention, if the gel-like material has a melting point of 50 to 85 ° C. and non-uniform dispersion is maintained in the dough, for example, sodium alginate for the purpose of improving texture and workability. , Propylene glycol alginate, carboxymethylcellulose calcium, sodium carboxymethylcellulose, sodium starch phosphate, sodium starch glycolate, methylcellulose, sodium poacrylate, aeromonas gum, azotobacter vinelandie gum, almond gum, ama seed gum, gum arabic, arabi Nogalactan, alginic acid, aloe vera extract, erwinia honeyensis gum, elemi resin, enterobacter shimanas gum, enterobacter gum, okra extract, gati gum, curdlan, ι Laginan, Lambda carrageenan, Far celeran, Karaya gum, chitin, chitosan, guar gum, psyllium seed gum, gellan gum, sclero gum, tamarind seed gum, danmar resin, tragacanth gum, triacan sos gum, troro aoi, natto gum, dehydrated alga extract, pectin, pullulan , Welan gum, sesbania gum, rhamzan gum, kidney duck aloe extract, glucosamine, macrohomopsis gum, seaweed cellulose, yeast bacterial membrane, dextran, microfibrous cellulose, levan, agar, gelatin and the like may be contained in the gel.

  Moreover, starches, fats and oils, saccharides, proteins, peptides, various flavoring materials, flavors, natural coloring agents, synthetic coloring agents, vitamins, minerals, chelating agents, etc. may be added to the gel-like material. The addition of an emulsifier is not particularly troublesome, and a preservative and an antibacterial agent may be used in combination for improving the shelf life.

  As the heating method of the present invention, at least one general heating method can be used by baking, steaming, oiling, boiling and the like. As the heating device, at least one kind of oven, steamer, fryer, retort sterilizer, or the like can be used.

  The dough temperature before heating is preferably in the range of -30 to 40 ° C. If it is lower than −30 ° C., storage may be costly and may not be good, and if it is higher than 40 ° C., when yeast or the like is used, it may not be sufficiently expanded due to the effect on fermentation. For the dough temperature before heating, a thermocouple is inserted into the center of the dough surface before heating up to a position of 50 ± 5% in the thickness direction. For example, a waterproof food digital thermometer (trade name: SK-250WP II-N, (Made by Sato Meters Co., Ltd.).

  The temperature of the puffed food dough immediately after heating is the temperature at the center of the dough measured within 1 minute after the end of heating, as long as it is higher than the melting point of the gelled material mixed with the puffed food dough. Considering that heating is not insufficient from the viewpoint of hygiene, specifically, the range of 85 to 100 ° C is preferable, and 90 to 100 ° C is more preferable. The temperature of the puffed food dough immediately after heating is such that a thermocouple is inserted into the thickest portion of the puffed food immediately after heating up to a position of 50 ± 5% in the thickness direction, for example, a waterproof food digital thermometer (trade name: SK-250WP II). -N, can be measured by Sato Meters Co., Ltd.

  Although the manufacturing example of the puffed food of this invention is not necessarily limited, it illustrates below. First, the gel-like material is a mixture of saccharides, gelling agent and chelating agent mixed in water, mixed with heating and stirring at 80 to 90 ° C. for 10 minutes, and then filled into a container at 5 to 10 ° C. It can be obtained by cooling to the desired product temperature.

  Next, a medium seed dough is prepared as follows. Add flour, sugar, yeast, yeast food, water to the mixer, mix for 2 minutes at low speed, 2 minutes at medium to high speed, raise at 24-25 ° C, 28-30 ° C, 3-4 hours in constant temperature bath Allow to stand to obtain a medium-sized dough. Then, mix the main ingredients and medium dough except for shortening, mix for 3 minutes at low speed and 3 minutes at medium and high speed, then add shortening, mix for 3 minutes at low speed and 5 minutes at medium and high speed. When the main temperature dough becomes an upper temperature, the gel-like material of the present invention is charged and kneaded at a low speed for 4 minutes and at a medium speed for 1 minute to obtain the main temperature dough.

  Next, after taking a floor time for a predetermined time at a predetermined temperature, the main body dough is divided into an appropriate amount of dough. After the division, a bench time of a predetermined time is taken at a predetermined temperature, the dough is stretched with a molder, and then curled and spread to obtain a molded product having a desired shape. This molded product is subjected to final fermentation at a predetermined temperature and a predetermined humidity for a predetermined time. After the final fermentation, bread can be obtained by baking for a predetermined time in an oven at 170 to 180 ° C.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Specific volume evaluation method>
The volume of the obtained bread / sponge cake was measured by the rapeseed substitution method, the volume (cm ³ ) / weight (g) value was taken as the specific volume value, and the specific volume value of the comparative example (blank) was taken as 100. The specific volume value of the example was used as the specific volume evaluation result.

<Moistness evaluation method>
The bread cakes obtained in the examples and comparative examples were sampled by 5 skilled panelists, evaluated according to the following four criteria, and the results were summarized. The evaluation criteria are as follows. ◎: There is a lot of moist feeling compared to the comparative example that becomes a blank, ○: There is a sufficient moist feeling compared to the comparative example that becomes a blank, △: To the extent that you can see the difference in moist feeling compared to the comparative example that becomes a blank, X: The difference in moist feeling is not understood compared with the comparative example which becomes a blank.

<Easy swallowing evaluation method>
The bread cakes obtained in the examples and comparative examples were sampled by 5 skilled panelists, evaluated according to the following four criteria, and the results were summarized. The evaluation criteria are as follows. ◎: Easily swallowed compared to the comparative example to be blank, ○: Sufficiently swallowed compared to the comparative example to be blank, △: Slightly easier to swallow than the comparative example to be blank, ×: Comparative example to be a blank It is easy to swallow compared with but does not change.

(Production Examples 1 to 5, 7, and 8) Preparation of Gels G1 to G5 and G7 and G8 According to the formulation shown in Table 1, a mixture of raw materials other than water and yogurt was added to water, and a stirring mixer ( Product name: Chemistarr B-100, manufactured by Tokyo Rika Kikai Co., Ltd.) was stirred and mixed at 85 ° C. for 10 minutes. The material containing yogurt was added here, and it became uniform while supplementing the evaporated water. The mixture was stirred and filled in a heat-resistant plastic bag and cooled in a refrigerator at 5 ° C. for 3 hours to obtain gel-like materials G1 to G5, G7, and G8.

(Production Example 6) Preparation of Gel Product G6 In accordance with the formulation shown in Table 1, the powder-mixed raw material was added to water and swollen for 30 minutes with stirring, and then stirred mixer (product name: Chemisterer B-100 type) , Manufactured by Tokyo Rika Kikai Co., Ltd.), heated and mixed at 70 ° C. for 300 minutes, filled in a heat-resistant plastic bag, and cooled in a refrigerator at 5 ° C. for 3 hours to obtain a gel product G6.

(Comparative Example 1) Blank of Example 1 According to the general bread composition shown in Table 2, a dough was prepared using a vertical mixer (product name: 20 coats, manufactured by Kanto Mixer) and a hook. First of all, the medium seed dough is filled with flour, yeast, yeast food, and water in a vertical mixer, mixed for 2 minutes at low speed, for 2 minutes at medium and high speed, raised to a cooking temperature of 24 ° C, and constant temperature at 28 ° C for 4 hours. Obtained by storage in a bath. Add the main ingredients and medium dough except for shortening, mix for 3 minutes at low speed and 3 minutes at medium and high speed, then add shortening, mix for 3 minutes at low speed and 5 minutes at medium and high speed. A home baked dough of ℃ was obtained. The obtained main body dough was allowed to stand for 20 minutes in a constant temperature bath at 28 ° C. to obtain floor time, and then divided into 230 g dough. After dividing, the bench time was taken at 28 ° C. for 20 minutes, the dough was stretched with a molder, curled and spread to obtain a rod-like dough, and then folded into a U shape and molded. Six pieces of this molded product are put into a food mold (bottom: vertical 12 cm x horizontal 36 cm, top: vertical 12.5 cm x horizontal 37 cm, height: 13 cm), and final fermentation is performed at a temperature of 38 ° C and a humidity of 80% for 60 minutes. went. After the final fermentation, the food mold was capped and baked in an oven at 195 ° C. for 37 minutes to obtain bread. The obtained bread was used as the blank of Example 1.

Example 1
In accordance with the general bread composition shown in Table 2, after preparing the main body dough, the gel-like material G1 was added, and the bread was mixed in the same manner as in Comparative Example 1 except that the gel-like material G1 was added and mixed for 3 minutes at low speed and for 30 seconds at medium speed. Obtained. Table 2 shows the results of the specific volume and the texture evaluation of the obtained bread compared to Comparative Example 1 which is a blank.

(Comparative Example 2) Blank of Example 2 According to the general French bread composition shown in Table 2, the main body blending material excluding shortening was put into a vertical mixer (product name: 20 coats, manufactured by Kanto Mixer Co., Ltd.) at low speed. After mixing for 3 minutes at medium and high speed for 3 minutes, shortening was applied, and after further mixing for 3 minutes at low speed and for 5 minutes at medium and high speed, a koji mold with a temperature of 25 ° C. was obtained. The obtained cocoon dough was allowed to have a floor time of 90 minutes in a constant temperature bath at 28 ° C., and then the dough was divided into 200 g portions. After splitting, the bench time was taken at 28 ° C. for 20 minutes, the dough was stretched with a molder, curled and spread to obtain a rod-shaped molded product. Three pieces of this molded product were placed on a top plate and subjected to final fermentation at a temperature of 35 ° C. and a humidity of 75% for 50 minutes. After the final fermentation, the bread was baked in an oven at 210 ° C. for 20 minutes to obtain French bread. The obtained French bread was used as the blank of Example 2.

(Example 2)
In accordance with the general French bread composition shown in Table 2, the main blending material excluding shortening and gel-like material G2 are put into a vertical mixer (product name: 20 coats, manufactured by Kanto Mixer Co., Ltd.). The bread was obtained in the same manner as in Comparative Example 2 except that the mixture was mixed for 4 minutes. Table 2 shows the results of the specific volume and texture evaluation of the obtained French bread compared to the French bread obtained in Comparative Example 2.

(Comparative example 3) Blank of Example 3 According to the composition of a general loaf pan shown in Table 2, a dough was prepared using a vertical mixer (product name: 20 coats, manufactured by Kanto Mixer) and a hook. Medium seed dough is made by adding flour, sugar, yeast, yeast food, and water into a vertical mixer, kneaded for 2 minutes at low speed and 2 minutes at medium and high speed, raised to a temperature of 24 ° C, and raised at 28 ° C for 3 hours. Obtained by standing in a thermostatic bath. Add the main ingredients and medium-sized dough except for shortening, mix for 3 minutes at low speed and 3 minutes at medium and high speed, then add shortening, mix for 3 minutes at low speed and 5 minutes at medium and high speed. I obtained a homemade dough. The obtained main body dough was allowed to stand for 20 minutes in a constant temperature bath at 28 ° C., and then divided into 300 g pieces. After splitting, a bench time of 20 minutes was taken at 28 ° C., the dough was stretched with a molder, curled and spread to obtain a rod-shaped molded product. Put this molded product in a food mold (bottom: vertical 8cm x horizontal 16.5cm, top: vertical 9cm x horizontal 18cm, height: 8cm), final fermentation at temperature: 38 ° C, humidity: 80% for 60 minutes went. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. The obtained loaf pan was used as the blank of Example 3.

(Example 3)
The loaf pan was prepared in the same manner as in Comparative Example 3 except that the main loaf bread was prepared according to the general loaf bread composition shown in Table 2 and then the gel G3 was added and mixed at a low speed for 4 minutes and at a medium high speed for 1 minute. Got. Table 2 shows the results of the specific volume and texture evaluation of the obtained loaf bread in comparison with Comparative Example 3 serving as a blank.

(Comparative Example 4) Blank of Example 4 According to the general Danish composition shown in Table 2, the main ingredient compounding material excluding shortening was put into a vertical mixer (product name: 20 coats, manufactured by Kanto Mixer Co., Ltd.), and 3 at low speed. After mixing for 3 minutes at medium and high speed, shortening was added and mixed for 3 minutes at low speed and for 4 minutes at medium and high speed to obtain a dough with a temperature of 25 ° C. The obtained main body dough was kept in a constant temperature bath at 27 ° C. for 30 minutes, and then left in a −20 ° C. freezer for 30 minutes, and the dough was stored at 3 ° C. for 2 hours. Next, the margarine for folding and the main body cloth were used, and the sheet was folded three times twice with a reverse sheeter to obtain a nine-layer folding cloth. After storing the folded dough in a thermostatic bath at 3 ° C. for 16 hours, the folded dough was folded once in a reverse sheeter to make 27 layers of folded dough, and the dough thickness was increased to 5 mm. Next, the folded dough was cut into a 10 cm long × 10 cm wide square and folded into two to obtain a molded product. Six of the molded products were arranged on a top plate, and final fermentation was performed at a temperature of 35 ° C. and a humidity of 75% for 50 minutes. After the final fermentation, it was baked in an oven at 200 ° C. for 14 minutes. The obtained Danish bread was used as the blank of Example 4.

Example 4
In accordance with the general Danish composition shown in Table 2, after preparing the main dough, the gel-like product G4 extruded with a sieve of 8 mesh (mesh opening 2.36 mm) is charged, and the medium speed is 4 minutes at low speed. A Danish bread was obtained in the same manner as in Comparative Example 4 except that the mixture was mixed for 1 minute. Table 2 shows the results of specific volume and texture evaluation of the obtained Danish bread in comparison with Comparative Example 4 serving as a blank.

(Comparative Example 5) Blanks of Comparative Examples 6 to 9 and Examples 5 to 7 In accordance with the formulation shown in Table 3, 7.3 parts by weight of sugar and 2 parts by weight of skim milk powder were further added, and 2 parts by weight of shortening was added to 6 parts by weight of margarine. The molded product obtained in the same manner as in Comparative Example 2 except that the amount of salt was changed to 1.8 parts by weight was changed to a food type (bottom: vertical 8 cm x horizontal 16.5 cm, top: vertical) 9 cm × width 18 cm, height: 8 cm), and the final fermentation was performed for 60 minutes at a temperature of 38 ° C. and a humidity of 80%. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. The obtained bread was used as blanks of Comparative Examples 6-9 and Examples 5-7.

(Comparative example 6) Examination of addition amount of gel-like material According to the formulation shown in Table 3, except that 3 parts by weight of gel-like material G2 was added, a molded product obtained in the same manner as in Comparative Example 5 was used as a food mold (bottom surface: One piece was placed in 8 cm long × 16.5 cm wide, top surface: 9 cm long × 18 cm wide, height: 8 cm), and final fermentation was performed at a temperature of 38 ° C. and a humidity of 80% for 60 minutes. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. Table 3 shows the results of the specific volume and the texture evaluation of the obtained bread as compared with Comparative Example 5 serving as a blank.

(Example 5) Examination of addition amount of gel-like material According to the formulation shown in Table 3, the molded product obtained in the same manner as in Comparative Example 6 was eaten except that the amount of gel-like product G2 was changed to 6 parts by weight. One piece was put into a mold (bottom: 8 cm long × 16.5 cm wide, top surface: 9 cm long × 18 cm wide, height: 8 cm), and final fermentation was performed at a temperature of 38 ° C. and a humidity of 80% for 60 minutes. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. Table 3 shows the results of the specific volume and the texture evaluation of the obtained bread as compared with Comparative Example 5 serving as a blank.

(Comparative example 7) Examination of addition amount of gel-like material According to the formulation shown in Table 3, 120 parts by weight of gel-like material G2 was added and the amount of water was changed to 10 parts by weight. Put the resulting molded product into a food mold (bottom: 8cm x 16.5cm, top: 9cm x 18cm, height: 8cm), temperature: 38 ° C, humidity: 80%, 60 minutes final Fermentation was performed. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. Table 3 shows the results of the specific volume and the texture evaluation of the obtained bread as compared with Comparative Example 5 serving as a blank.

(Example 6) Examination of addition amount of gel-like material According to the formulation shown in Table 3, a molded product obtained in the same manner as in Comparative Example 7 was eaten except that the amount of gel-like product G2 was changed to 100 parts by weight. One piece was placed in a mold (bottom: 8 cm long × 16.5 cm wide, top surface: 9 cm long × 18 cm wide, height: 8 cm), and final fermentation was performed at a temperature of 38 ° C. and a humidity of 80% for 60 minutes. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. Table 3 shows the results of the specific volume and the texture evaluation of the obtained bread as compared with Comparative Example 5 serving as a blank.

(Comparative Example 8) Examination of gelling agent According to the formulation shown in Table 3, it was obtained in the same manner as Comparative Example 5 except that 30 parts by weight of gel-like product G7 was added and the amount of water was changed to 60 parts by weight. 1 mold into a food mold (bottom: 8cm x 16.5cm, top: 9cm x 18cm, height: 8cm), final fermentation for 60 minutes at a temperature of 38 ° C and humidity of 80% went. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. Table 3 shows the results of the specific volume and the texture evaluation of the obtained bread as compared with Comparative Example 5 serving as a blank.

(Comparative Example 9) Examination of gelling agent According to the formulation shown in Table 3, the molded product obtained in the same manner as in Comparative Example 8 was changed to a food mold (bottom surface: bottom: One piece was placed in 8 cm long × 16.5 cm wide, top surface: 9 cm long × 18 cm wide, height: 8 cm), and final fermentation was performed at a temperature of 38 ° C. and a humidity of 80% for 60 minutes. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. Table 3 shows the results of the specific volume and the texture evaluation of the obtained bread as compared with Comparative Example 5 serving as a blank.

(Example 7) Examination of gelling agent According to the composition shown in Table 3, the molded product obtained in the same manner as in Comparative Example 8 was changed to a food mold (bottom: One piece was placed in 8 cm long × 16.5 cm wide, top surface: 9 cm long × 18 cm wide, height: 8 cm), and final fermentation was performed at a temperature of 38 ° C. and a humidity of 80% for 60 minutes. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. Table 3 shows the results of the specific volume and the texture evaluation of the obtained bread as compared with Comparative Example 5 serving as a blank.

(Comparative example 10) Comparison examination with prior art According to the mixing | blending of Table 4 based on prescription of Example 4 of Unexamined-Japanese-Patent No. 2006-42809 which is a prior art, a vertical mixer (Product name: 20 coats, Kanto mixer) And hot water at 95 ° C in a mixer, and a mixture of flour, whey protein, salt and sugar added in advance, and added for 2 minutes at low speed, 2 minutes at medium and high speed. Chaotic. The soaking temperature at that time was 75 ° C. This dough was stored at 5 ° C. for 18 hours to obtain a hot water seed dough. Put the main ingredients and hot water dough excluding margarine into the vertical mixer, mix for 3 minutes at low speed and 4 minutes at medium and high speed, then add margarine and mix for 3 minutes at low speed and 7 minutes at medium and high speed. A homemade dough with an upper temperature of 27 ° C. was obtained. Next, after taking the floor time for 70 minutes in the constant temperature bath of 27 ° C., the obtained main body dough was divided into 300 g portions. After splitting, a bench time was taken at 27 ° C. for 20 minutes, the dough was stretched with a molder, curled and spread to obtain a rod-shaped molded product. Put this molded product in a food mold (bottom: vertical 8cm x horizontal 16.5cm, top: vertical 9cm x horizontal 18cm, height: 8cm), final fermentation for 60 minutes at temperature: 38 ° C, humidity: 80% went. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. The obtained bread was used as a blank for Comparative Example 11 and Example 8.

(Comparative Example 11) Comparative Study with Prior Art According to the formulation shown in Table 4, in order to comply with the prescription of Example 4 described in JP-A-2006-42809, which is a prior art, the amount of hot water at 95 ° C. A bread was obtained in the same manner as in Comparative Example 10 except that the content was changed to 60 parts by weight. Table 4 shows the results of the specific volume and texture evaluation of the resulting bread compared to Comparative Example 10 that was a blank.

(Example 8) Comparative examination with prior art According to the composition shown in Table 4, the amount of water in the composition of the main koji dough was changed to 3 parts by weight, and 7 parts by weight of the gel product G2 was added. To get bread. Table 4 shows the results of the specific volume and texture evaluation of the resulting bread compared to Comparative Example 10 that was a blank.

(Comparative example 12) Comparison examination with prior art According to the composition of Table 5 based on the prescription of Example 3 described in JP-A-2-31637, which is the prior art, a vertical mixer (product name: 20 coats, Kanto mixer) ) And hook, and the ingredients other than unsalted butter are added. After mixing for 3 minutes at low speed and for 5 minutes at medium and high speed, add unsalted butter and mix for 3 minutes at low speed and 3 minutes at medium and high speed. As a result, a koji mold with a temperature of 24 ° C. was obtained. After taking the main body dough for 90 minutes in a constant temperature bath at 28 ° C., the dough was divided into 300 g portions. After splitting, the bench time was taken at 28 ° C. for 20 minutes, the dough was stretched with a molder, curled and spread to obtain a rod-shaped molded product. Put this molded product in a food mold (bottom: vertical 8cm x horizontal 16.5cm, top: vertical 9cm x horizontal 18cm, height: 8cm), final fermentation for 60 minutes at temperature: 38 ° C, humidity: 80% went. After the final fermentation, it was baked in an oven at 170 ° C. for 27 minutes. The obtained bread was used as a blank for Comparative Example 13 and Example 9.

(Comparative Example 13) Comparative Study with Prior Art According to the composition shown in Table 5, in order to comply with the prescription of Example 3 described in JP-A-2-31637, which is a prior art, blended materials excluding unsalted butter were used. Bread was obtained in the same manner as in Comparative Example 12 except that the gel-like product G6 was added at the time of addition. Table 5 shows the results of the specific volume and the texture evaluation of the obtained bread compared with the comparative example 12 which is a blank.

(Example 9) Comparative study with prior art A bread was obtained in the same manner as in Comparative Example 13 except that the gel-like product G6 was changed to the gel-like product G2 in accordance with the formulation shown in Table 5. Table 5 shows the results of the specific volume and the texture evaluation of the obtained bread compared with the comparative example 12 which is a blank.

(Comparative Example 14) Comparative study with sponge cake According to the general composition of sponge cake shown in Table 6, thin flour (trade name: Violet, Nisshin Flour Milling Co., Ltd.) passed through a vertical mixer ball in advance through a sieve. ) And baking powder, super white sugar, liquid shortening, foaming agent for confectionery, sterilized whole egg (liquid whole egg), and aerated while stirring until the specific gravity becomes 0.45 g / ml. A dough for baking was used. 400 g of the obtained dough for baking was filled in a cake baking mold having a diameter of 18 cm (No. 6 can) and baked in an oven at 160 ° C. for 40 minutes to obtain a cake. The obtained cake was used as the blank of Example 10.

(Example 10) Comparative examination with prior art Comparative example except that gel-like material G5 extruded with a sieve of 8 mesh (mesh opening 2.36 mm) was added according to the general sponge cake formulation shown in Table 6 In the same manner as in 14, a cake was obtained. Table 6 shows the results of the specific volume and texture evaluation of the obtained cake in comparison with Comparative Example 14 serving as a blank.

Claims (4)

  A dough for puffed food containing flour, in which a gel-like material having a melting point of 50 to 85 ° C. is unevenly dispersed in the dough, and the content of the gel-like material is flour in the dough for puffed food The dough for puffed food characterized by being 5 to 100 parts by weight with respect to 100 parts by weight.   The gelling agent used for the gel-like material is a gelling agent (B) comprising at least one selected from a gelling agent (A) comprising native gellan gum, cassia gum, locust bean gum, tara gum and glucomannan, and κ carrageenan. And at least one gelling agent selected from the group consisting of at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and a gelling agent (C) consisting of xanthan gum. The dough for puffed food according to 1.   A puffed food obtained by heating the puffed food dough according to claim 1 or 2.   A method for producing a puffed food comprising heating a dough for puffed food in which a gel-like substance is dispersed non-uniformly until the dough temperature becomes higher than the melting point of the gel-like substance.