JP2008278786A - Mixture for bakery product, and bakery product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a mixture for bakery products, improving the product volume of the bakery products, obtaining the excellent bakery products having fine and soft inner layer texture, and excellent in moist feeling and melting-in-mouth feeling. <P>SOLUTION: This mixture for the bakery products contains the following moist heat-treated wheat flour A and the following moist-heat-treated wheat flour B. The moist-heat-treated wheat flour A: The moist heat-treated wheat flour contains starch not pregelatinized essentially, also has 80 to 98 gluten vitality on setting the gluten vitality of un-treated wheat flour as 100 and 105 to 155 degree of gluten swelling on setting the degree of the gluten swelling of the untreated wheat flour as 100. The moist heat-treated wheat flour B: This moist heat-treated wheat flour has ≥12.5 and ≤30% degree of pregelalatinization, and also ≥1 and ≤10 Pa s viscosity on adding water by 300 mass% based on the flour. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a bakery mix and bakery, and more specifically, a bakery having a good appearance and texture, particularly a bakery mix from which puffed skin (puff cream skin) is obtained and produced using the mix. It relates to bakery products.

  Bakeries such as hot cakes, pancakes, sponge cakes, steamed breads, bread rolls, butter rolls, confectionery breads, shoe skins, etc. are preferred because they have a large volume, the inner layer is fine, soft and moist and melts. It is. In order to obtain such an appearance and texture, many methods for blending pregelatinized starch have been reported.

  For example, “excellent processability characterized by containing at least one calcium salt selected from flours mainly composed of wheat flour, egg white powder, calcium lactate, calcium citrate and calcium gluconate, and a thickening polysaccharide. "Wheat flour composition for confectionery" (Patent Document 1) or "100 to 10 parts by weight of flour mainly composed of wheat flour, 0.1 to 10 parts by weight of egg white powder and 0.1 to 10 parts by weight of gelatinized starch And a confectionery flour composition containing 0.01 to 1 part by weight of citric acid (Patent Document 2).

  However, the techniques of Patent Documents 1 and 2 have some problems. That is, for example, pregelatinized starch (gelatinized starch) has a very high degree of pregelatinization, and has the disadvantage that it causes lumps due to moisture absorption and that the cakes feel sticky when the amount added is increased.

  In order to compensate for these drawbacks, “(1) heat-treated flour and / or starch having a flour content of 20% or less, and (2) a gelatinized flour having a starch content of 60% or more. Two types of pregelatinized starch and / or pregelatinized flour with different degrees of pregelatinization are used in combination, as in “Dough composition for cakes characterized by containing pregelatinized starch” (Patent Document 3). Some proposals have been made.

  However, since the technique described in Patent Document 3 is the same as the conventional one in that a lot of pregelatinized starch and / or pregelatinized flour is used, it is difficult to feel the original flavor of wheat flour, derived from pregelatinized starch and / or pregelatinized flour. Necktie still remained.

  In response to the above problems, “10-50% by weight of the flour used as a main material is for heat-treated batter preparation, and a batter comprising 100 parts by weight of the flour for heat-treated batter preparation and 150-400 parts by weight of water is used. Manufacturing heat-treated batter by heat-treating at or above the pregelatinization temperature of starch in the heat-treated batter preparation flour, preparing cake dough by mixing the heat-treated batter and the remaining main material components, and manufacturing baking cakes "Method" has been proposed (Patent Document 4), but this is a double handling in which a part of the flour is battered separately heated and mixed with the rest of the flour, and handling is complicated. Not only that, but the quality has changed greatly due to unevenness in heat treatment, and so on.

  In particular, as a technique relating to shoe skin, an oil-in-water emulsified composition that is gelled by a method of adding xanthan gum or the like to shoe material (see Patent Document 5) or a thermoreversible gel having a specific particle size and melting point Although a method of blending a product with a dough has been proposed (see Patent Document 6), a shoe skin that can be satisfactorily satisfied by these methods has not been obtained.

Japanese Patent Laid-Open No. 9-224550 JP-A-9-224551 JP 2002-125578 A JP 2004-49073 A JP 52-122670 A JP 2003-137 A

  The present invention eliminates such conventional problems, improves the product volume of bakery products, and provides a mix for bakery products that can produce bakery products that are fine, soft, moist and melted in the inner layer. The issue is to provide.

This invention solves the said subject by providing the mix for bakery characterized by containing the following wet heat-treated wheat flour A and the following wet heat-treated wheat flour B.
Wet heat-treated wheat flour A: The contained starch is not substantially pregelatinized, and the gluten vitality is 80 to 98 when the gluten vitality of the untreated wheat flour is 100, and the gluten swelling degree is that of the untreated wheat flour. Wet heat-treated flour that is 105 to 155 when the degree of gluten swelling is 100.
Wet heat-treated wheat flour B: Wet heat-treated wheat flour having a degree of alpha of 12.5% or more and 30% or less and a viscosity of 1 Pa · s or more and 10 Pa · s or less when added to 300% by weight of the flour.

  According to the bakery mix according to the present invention, the product volume of the bakery can be improved, and the bakery having a fine and soft inner layer and having a moist feeling and a mouth-feeling feeling can be obtained.

  First, the wet heat-treated flour A used in the present invention will be described.

  Wet heat-treated wheat flour A is a strong, quasi-strong, medium-strength, thin-strength wheat flour, etc., and the contained starch is not substantially pregelatinized, and the gluten vitality is gluten of untreated wheat flour. A wheat flour having a vitality of 100 to 80, preferably 80 to 92, and a gluten swelling degree of 105 to 155 when the gluten swelling degree of the untreated wheat flour is 100. Examples of a method for obtaining such wet heat-treated flour A include the methods for producing heat-treated flour described in JP-A-9-191847 and JP-A-10-52232. That is, the wheat flour is introduced into a pressurized closed high-speed stirrer into which saturated water vapor has been introduced, and subjected to wet heat treatment under the conditions of a peripheral speed of 5 to 20 m / sec and a residence time of 2 to 20 seconds, and thereby the product temperature of the flour is increased. The wet-heat-treated wheat flour A can be obtained by setting the temperature to 65 to 92 ° C, preferably more than 80 ° C and not more than 92 ° C.

The method for measuring gluten vitality according to the present invention is as follows.
(1) In measuring gluten vitality, first, the soluble protein content of the flour to be measured is measured. The method for measuring the soluble protein content is as follows.
(1-1) About 2 g of a sample (flour) is precisely weighed in a 100 ml beaker.
(1-2) Add 40 ml of 0.05N acetic acid and stir at room temperature for 60 minutes using a stirrer.
(1-3) The obtained suspension is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using filter paper to collect the filtrate.
(1-4) Wash the beaker with 40 ml of 0.05 N acetic acid, transfer the washing to a centrifuge tube, centrifuge at 5000 rpm for 5 minutes, and then filter using filter paper to collect the filtrate.
(1-5) The filtrate obtained in the above (1-3) and (1-4) is mixed and made up to 100 ml.
(1-6) 25 ml of the liquid obtained in (1-5) above was put into a Kjeldahl tube of Keltech Auto System manufactured by Ticator (Sweden) with a whole pipette, and a decomposition accelerator [Cefcut C5 manufactured by Nisshin Flour Milling Co., Ltd. (Component) potassium sulfate: copper sulfate = 9: 1 (mass ratio)] Add 1 tablet and 15 ml of concentrated sulfuric acid.
(1-7) Decomposition is carried out using the Keltech auto-system Keltech decomposition furnace (DIGESTIONSYSTEM 201015 type) for 1 hour with dial 4 and then with dial 9 or 10 for 1 hour.
(1-8) Distillation and titration are carried out with a Keltec distillation titration system (KJELTEC AUTO 1030 type) incorporated in the Keltec Auto system, but (1-7) and (1-8) are continuously automatic. Done. For titration, 0.1 N sulfuric acid is used.
(1-9) The soluble protein content is determined by the following formula.

(2) Next, the crude protein content of the flour to be measured is measured. The method for measuring the crude protein content is as follows.
(2-1) About 0.5 g of a sample (flour) is precisely weighed into a Kjeldahl tube of Keltech Auto System manufactured by Ticator (Sweden), and a decomposition accelerator [Cefcut C5 manufactured by Nisshin Seifun Co., Ltd .; Ingredients) Potassium sulfate: Copper sulfate = 9: 1 (mass ratio)] Add 1 tablet and 15 ml of concentrated sulfuric acid.
(2-2) Decomposition is carried out for 1 hour with the dial 9 or 10 using a Keltec auto-system Keltech decomposition furnace (DIGESTIONSYSTEM 201015 type).
(2-3) Distillation and titration are carried out with the Keltec distillation titration system (KJELTEC AUTO 1030 type) incorporated in the Keltec Auto system, but (2-2) and (2-3) are continuously automatic. Done. For titration, 0.1 N sulfuric acid is used.
(2-4) The crude protein content is determined by the following formula.

(3) The value of gluten vitality is obtained by the following equation.

The method for measuring the degree of gluten swelling referred to in the present invention is as follows.
(1) About 10 g of a sample (flour) is precisely weighed in a 300 ml beaker.
(2) Add 200 ml of 0.02 N lactic acid, stir with a glass rod and leave overnight.
(3) Centrifuge and centrifuge at 3000 rpm for 10 minutes.
(4) Discard the supernatant and measure the weight (g) of the precipitated solid.
(5) The degree of gluten swelling is determined by the following formula.

  Next, the wet heat-treated flour B used in the present invention will be described.

The wet heat-treated flour B is obtained by performing a wet heat treatment in which water or steam is added to the wheat flour for heat treatment, followed by drying and pulverization. This wet heat-treated wheat flour B has a degree of gelatinization of 12.5% or more and 30% or less, preferably a degree of alpha conversion of 15.0% or more and 25.0% or less, and watered to 300% by mass of flour The viscosity is 1 Pa · s or more and 10 Pa · s or less, preferably the viscosity is 2.0 Pa · s or more and 5.0 Pa · s or less.
It is preferable that the wet heat-treated wheat flour B further has a particle size of 1.0 mm or less and a ratio of wheat flour having a particle size of 0.40 mm or less is 90% or more.

  Wet heat-treated wheat flour with a degree of alpha of less than 12.5% and a viscosity of less than 1 Pa · s when added to 300% by weight of flour is low in water absorption and swellability. Compared with bakery products using wheat flour, there is less quality advantage.

  On the other hand, wet heat-treated wheat flour having a degree of gelatinization of more than 30% and a viscosity of 10 Pa · s when added to 300% by weight of the flour is not preferable because it gives a feeling of volume but causes stickiness.

  In addition, when the wet-heat treated wheat flour B has a particle size of 1.0 mm or less and the ratio of the wheat flour having a particle size of 0.40 mm or less is 90% or more, the wheat flour is quickly added to water during the preparation of cake dough. Therefore, the dough viscosity is stable, and there is no roughness after baking.

  As wheat flour used as the raw material of the wet heat-treated wheat flour B, thin flour, medium flour, strong flour and the like can be mentioned, which can be appropriately selected and used. Although the specific manufacturing method of this wet heat processing wheat flour B is not limited, For example, the following methods are employ | adopted.

Regarding the wet heat treatment of the wheat flour in the wet heat treated flour B, any method may be used as long as the starch contained in the flour is gelatinized by wet heat treatment in which water or water vapor is added to the wheat flour and heat-treated. A method of heat-treating under pressure using saturated water vapor after filling with wheat flour, a method of hydrolyzing and heat-kneading wheat flour using a uniaxial or biaxial extruder can be employed.
For example, after adding water appropriately to thin wheat flour, it is sealed and sealed in an aluminum pouch, and is heated (for example, at 110 to 130 ° C. for 10 to 20 minutes) under pressure (1 atm) using saturated steam. Thus, wet heat-treated flour B can be obtained.

  In addition, examples of the drying treatment method after the wet heat treatment include shelf drying, hot air drying, fluidized bed drying, and the like, which can be appropriately employed depending on the wet heat treatment method. For the grinding treatment after the drying treatment, various grinding means such as roll grinding and pin mill grinding can be employed.

  In the wet heat-treated flour B, the above-mentioned degree of pregelatinization and viscosity are values measured as follows.

<Measurement of degree of alpha>
In measuring the degree of alpha (also referred to as the degree of gelatinization), the conventional beta-amylase pullulanase method is used. The contents will be described below.

(A) Reagents The reagents used are as follows.
1.0.8M acetic acid-Na acetate buffer 2.10N sodium hydroxide solution 3.2N acetic acid solution 4. Enzyme solution: 0.017 g of β-amylase (Nagase Seikagaku Corporation # 1500) and 0.17 g of pullulanase (Hayashibara Biochemical Institute, 31001) were dissolved in the above 0.8 M acetic acid-Na acetate buffer solution to give 100 ml. What
5. Inactivated enzyme solution: prepared by boiling the enzyme solution for 10 minutes.
6). Somogy reagent and Nelson reagent (reagent for measuring the amount of reducing sugar)

(B) Measuring method Wet heat-treated wheat flour B is pulverized with a homogenizer to make it 100 mesh or less. 0.08 to 0.10 g of this pulverized wet heat-treated wheat flour B is taken in a glass homogenizer.
2. To this, 8.0 ml of demineralized water is added, and the glass homogenizer is moved up and down 10 to 20 times to perform dispersion.
3. Add two 25 ml graduated test tubes to 2. 2 ml of each of the above dispersions is taken up, and one volume is fixed with 0.8 M acetic acid-Na acetate buffer to prepare a test group.
4). To the other one, 0.2 ml of 10N sodium hydroxide solution is added and reacted at 50 ° C. for 3 to 5 minutes for complete gelatinization. Thereafter, 1.0 ml of 2N acetic acid solution is added to adjust the pH to around 6.0, and then the volume is adjusted with 0.8 M acetic acid-Na acetate buffer to obtain a gelatinized section.
5. 3. above. And 4. Take 0.4 ml each of the test solution and the gelatinized test solution prepared in the above, add 0.1 ml of the enzyme solution to each, and allow the enzyme reaction at 40 ° C. for 30 minutes. At the same time, a blank prepared by adding 0.1 ml of inactivated enzyme instead of the enzyme solution is also prepared. Enzymatic reaction is performed while stirring the reaction solution occasionally.
6). Add 0.5 ml of the Somogy reagent to 0.5 ml of the reacted solution and boil in a boiling bath for 15 minutes. After boiling, cool in running water for 5 minutes, add 1.0 ml of Nelson reagent, stir and leave for 15 minutes.
7). Thereafter, 8.00 ml of demineralized water is added, followed by stirring and measuring the absorbance at 500 nm.

(C) Calculation of degree of alpha The degree of alpha is calculated according to the following formula.

<Measurement of viscosity>
In measuring the viscosity, a batter hydrated to 300% by mass of the powder is prepared, and the viscosity of the batter after mixing with a mixer is measured with a BM viscometer. The procedure will be described below.

(A) Preparation of batter 900 ml of cold water is poured into a bowl (manufactured by Hobart), and 300 g of wet heat-treated wheat flour B is put thereon. Stir appropriately with a wire whip (manufactured by Hobart), blend in the powder and water, and then stir with a mixer (manufactured by Hobart) for 1st = 30 seconds and 2nd = 240 seconds.

(B) Measuring method Using a BM viscometer, the viscosity is measured after 10 minutes from stirring with the mixer.

The mix for bakery products of the present invention contains the wet heat-treated wheat flour A and the wet heat-treated wheat flour B as the flour for bakery products.
10-90 mass% is preferable and, as for content of the wet heat processing wheat flour A, 40-80 mass% is more preferable.
Moreover, 5-80 mass% is preferable and, as for content of wet heat-treated flour B, 5-50 mass% is more preferable.
Moreover, A / B = 0.1-15 is preferable and, as for the mixing ratio (mass ratio) of wet heat-treated wheat flour A and wet heat-treated wheat flour B, 0.2-7 are more preferable.

The bakery mix of the present invention preferably further contains pregelatinized starch in addition to the above-mentioned wet heat-treated wheat flour A and B. 1-15 mass% is preferable and, as for content of this pregelatinized starch, 1-7 mass% is more preferable. By containing the pregelatinized starch in an amount within this range, handling is further stabilized and a good dough can be formed.
Examples of the pregelatinized starch include potato, tapioca, wheat, corn-derived pregelatinized starch, and the like, but are not particularly limited.

  Moreover, the bakery mix of the present invention comprises raw materials and additives conventionally used in bakery products, such as other flours, flours, starches; proteins such as soy protein, wheat gluten, egg powder, and skim milk powder. Materials: Fats and oils such as animal and vegetable fats and oils, powdered fats and oils; dietary fiber, swelling agent, thickener, emulsifier, salt, sugar, sweetener, spice, seasoning, vitamins, minerals, pigments, flavors, dextrin, etc. Can be contained. The mix for bakery products of the present invention, when using other flour raw materials in addition to the above wet heat treated flours A and B, the total content of the above wet heat treated flours A and B is 60% in the whole flour raw materials. It is preferable that it is mass% or more.

  The mix for bakery products of the present invention has a composition corresponding to bakery items such as hot cakes, pancakes, sponge cakes, pound cakes, crepes, steamed breads, breads, butter rolls, sweet breads, donuts, American dogs, shoe skins, etc. A mix may be mentioned, and a mix for shoe skin having a composition corresponding to shoe skin is particularly preferable.

  The bakery mix of the present invention does not feel unpleasant stickiness or stickiness due to the addition of pregelatinized starch or a thickener, is excellent in volume, is very moist and melts in the mouth, and has the preferred flavor of wheat flour Can be manufactured.

  The bakery of the present invention is produced by a conventional method using the above-described bakery mix of the present invention. Examples of the bakery include hot cakes, pancakes, sponge cakes, pound cakes, crepes, steamed breads, breads, butter rolls, confectionery breads, donuts, American dogs and shoe skins.

  Next, in order to describe the present invention more specifically, examples and comparative examples will be described. However, the present invention is not limited to the following examples.

(Production Example 1 Production of wet heat-treated flour A)
As the wet heat-treated flour A, one obtained by the following production method was used. In a pressurized system (absolute pressure: 1.2 kg · weight / cm ² ) in which saturated water vapor is blown at a rate of 12 kg / hr, in a closed high-speed stirrer (the device disclosed in Japanese Patent Laid-Open No. 3-83567), Was supplied at a rate of 200 kg / hour and subjected to wet heat treatment under the conditions of a peripheral speed of 10.5 m / second and a residence time of 5 seconds, and the wet-heat treated wheat flour A was obtained at a product temperature of about 85 ° C. when the flour was discharged.

  The obtained heat-treated wheat flour A had a degree of alpha of 5.8%, a gluten vitality of 58.5%, and a gluten swelling degree of 2.8 times. Incidentally, the degree of pre-heat treatment of the flour is 4.0%, the gluten vitality is 68.8%, and the gluten swelling degree is 2.3 times. Therefore, when the gluten vitality of the untreated flour is 100 Furthermore, the gluten vitality of the obtained heat-treated wheat flour A is 85.0, and when the gluten swelling degree of the untreated wheat flour is 100, the gluten swelling degree of the obtained heat-treated wheat flour A is 121.7. there were.

(Production Example 2 Production of Wet Heat Treated Flour B)
As the wet heat-treated flour B, one obtained by the following production method was used. Hydration is performed at a moisture content of 90%, sealed in an aluminum pouch, and heat-treated (at 130 ° C. for 15 minutes) in a pressurized (1 atm) state using saturated water vapor to perform wet heat treatment. went.
After the wet heat treatment, the wet heat treated wheat flour is dried by shelf drying, and then pulverized by a pulverizer. The proportion of the flour having a particle size of 1.0 mm or less is 100% and the flour having a particle size of 0.40 mm or less. Wet heat-treated wheat flour B having a ratio of 90% was obtained.

  The resulting hydrothermally treated wheat flour B had a degree of alpha of 21% and a viscosity of 3 Pa · s when added to 300% by weight of the flour. Note that the degree of gelatinization and the viscosity were measured by the procedure described above. The particle size was measured using a Microtrac FRA9220 (dry type) (manufactured by Nikkiso Co., Ltd.).

<Examples 1-4 and Comparative Example 1>
Using the wet heat-treated wheat flour A obtained in Production Example 1, the wet heat-treated wheat flour B obtained in Production Example 2 and untreated wheat flour (soft flour), the composition of shoe skin mix shown in Table 1 and the production method shown in Table 2 The shoe skins were prepared respectively.

  The state of the shoe dough before baking, the shape of the obtained shoe skin and the texture were evaluated by 10 panelists according to the evaluation criteria shown in Table 3 below. The results are shown in Table 1.

  As is clear from the results shown in Table 1, when the mix containing the two types of wet heat-treated wheat flour of the present invention (Examples 1 to 4) is used, the shoe dough has good formability, shape and texture. A good shoe skin is obtained. In particular, when a mix containing pregelatinized starch is used in addition to the two types of wet heat-treated wheat flour of the present invention, the effect is remarkable. In contrast, when untreated wheat flour (Comparative Example 1) is used, the formation of shoe dough is not very good, and the resulting shoe skin does not swell, has a heavy texture, and feels sticky. There is a bad quality.

Claims (5)

A bakery mix comprising the following wet heat-treated wheat flour A and the following wet heat-treated wheat flour B.
Wet heat-treated wheat flour A: The contained starch is not substantially pregelatinized, and the gluten vitality is 80 to 98 when the gluten vitality of the untreated wheat flour is 100, and the gluten swelling degree is that of the untreated wheat flour. Wet heat-treated flour that is 105 to 155 when the degree of gluten swelling is 100.
Wet heat-treated wheat flour B: Wet heat-treated wheat flour having a degree of alpha of 12.5% or more and 30% or less and a viscosity of 1 Pa · s or more and 10 Pa · s or less when added to 300% by weight of the flour.   The bakery mix according to claim 1, further comprising pregelatinized starch.   The bakery mix according to claim 1 or 2, wherein the content of the wet heat-treated wheat flour A is 10 to 90% by mass and the content of the wet heat-treated wheat flour B is 5 to 80% by mass.   The bakery mix according to any one of claims 1 to 3, wherein the bakery is shoe skin.   A bakery produced using the bakery mix according to any one of claims 1 to 4.