JP2014223042A - Baking powder, manufacturing method thereof, and food product using the baking powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a baking powder having excellent slow-acting properties.SOLUTION: The baking powder includes sodium hydrogen carbonate and an acidic agent coated with a fat having a median diameter of 100 μm or more and a melting point of 55°C to 75°C. The acidic agent includes one or more of acidic agents having a median diameter of 100 μm or more and one or more of acidic agents having a median diameter less than 100 μm. The surface of the one or more of acidic agents having a median diameter of 100 μm or more is coated with a fat which contains the one or more of acidic agents having a median diameter less than 100 μm.

Description

  The present invention relates to a baking powder, a method for producing the same, and a food product using the baking powder. In particular, the present invention relates to a slow-acting baking powder containing an acid agent coated with a coating agent, a method for producing the same, and a food product using the baking powder.

Baking powder is a type of swelling agent, the main agent that produces carbon dioxide (sodium bicarbonate), and baked alum, fumaric acid, tartaric acid that acts as an aid to adjust the rate of gas generation by reacting with the main agent. It is a food additive comprising an acidic agent such as sodium, and an excipient such as wheat flour and starch to improve the storage stability by adjusting the concentration so that the main agent and auxiliary agent do not react during storage.
For the expansion agent, the generation time of carbon dioxide gas is controlled by an acid agent, and the immediate effect that generates a large amount of gas at a low temperature, the slow-acting property that generates a large amount of gas after reaching a high temperature, and baked slowly. Therefore, it is known that there are long-lasting materials that can withstand long heating times. Of these, baked alum has been frequently used as an acidizing agent for slow-acting baking powders, but since it contains aluminum, its use has tended to be avoided in recent years.
Therefore, as an alternative, several attempts have been proposed to obtain delayed action by coating baking powder component particles with a coating agent.

For example, Patent Document 1 discloses a method in which a baking powder raw material and a high melting point oil and fat such as sugar ester are mixed and stirred at a temperature of a melting point of 70 to 85 ° C. or higher, and the baking powder raw material is coated with the oil and fat. Yes.
Patent Document 2 discloses a method in which one acid agent and a high melting point oil and fat such as hardened rapeseed oil are mixed and stirred at a temperature equal to or lower than the melting point to contact and collide, and the acid agent surface is coated with the oil and fat. ing.

JP 2000-333591 A JP 2011-67195 A

However, since the manufacturing method of Patent Document 1 is heated to a high temperature when mixing the baking powder raw material and the fats and oils, sodium hydrogen carbonate as the main agent self-decomposes into carbon dioxide gas and water regardless of the acid agent. Furthermore, there is a problem that the decomposition reaction is further advanced by the water eluted there, and the quality of the carbon dioxide generation amount of the baking powder is greatly reduced.
In addition, when stirring and cooling a mixture of oil and baking powder raw material heated and melted to a high temperature, the oil and fat that returns to the solid cannot be dispersed by stirring, and the medium diameter in the finally obtained baking powder The mixture particles of 1 mm or more are generated. Therefore, in the dough obtained by adding water to this baking powder, particles having a median diameter of 1 mm or more that do not dissolve in water remain, which has a problem of adversely affecting secondary processing.
Moreover, since the manufacturing method of patent document 1 coats not only baking powder raw materials, that is, sodium bicarbonate and an acidic agent, but also excipients that do not need to be coated originally, use of fats and oils is wasted. There is a problem that there are many.

  The production method of Patent Document 2 has a problem that depending on the type of the acid agent to be coated, the surface of the acid agent cannot be successfully coated with fats and oils, and the intended delayed action baking powder may not be obtained. .

Therefore, the present invention solves such problems of the prior art, can coat fats and oils on an acid agent regardless of the type of acid agent, and has a desired delayed action and high quality baking powder. And it aims at providing the manufacturing method.
Moreover, an object of this invention is to provide the foodstuff manufactured using the said baking powder.

  The baking powder according to the present invention is a baking powder containing sodium hydrogen carbonate and an acidic agent coated with oil having a median diameter of 100 μm or more and a melting point of 55 ° C. to 75 ° C. It consists of an acidic agent with a median diameter of 100 μm or more and one or more types of acidic agents with a median diameter of less than 100 μm. It is formed by coating with an oil and fat containing an agent.

  It is preferable that the weight ratio of one or more kinds of acid agents having a median diameter of 100 μm or more and one or more kinds of acid agents having a median diameter of less than 100 μm is 5: 1 to 1: 1.

  The method for producing baking powder according to the present invention includes one or more kinds of acid agents having a median diameter of 100 μm or more, one or more kinds of acid agents having a median diameter of less than 100 μm, a median diameter of 100 μm or more, and a melting point of 55 ° C. to 75 ° C. After stirring the oil and fat at 0 ° C. below the melting point, sodium hydrogen carbonate is added.

  It is preferable that the weight ratio of one or more kinds of acid agents having a median diameter of 100 μm or more and one or more kinds of acid agents having a median diameter of less than 100 μm is 5: 1 to 1: 1.

  The food according to the present invention is produced using the above baking powder.

With the baking powder of the present invention, it is possible to provide a slow-acting baking powder capable of more precisely controlling the time and temperature of gas generation.
Moreover, the manufacturing method of the baking powder of this invention can coat fat and oil on the whole surface of an acidic agent irrespective of the magnitude | size of the median diameter of an acidic agent.
Moreover, the foodstuff with a sufficient food texture can be provided by using the baking powder of this invention.

It is a figure for demonstrating reaction of the oil-fat coating which concerns on one Embodiment of this invention. It is a figure which shows the internal structure of the dough manufactured using baking powder, When (A) uses the baking powder which concerns on one Embodiment of this invention, (B) is the coarse particle acidic agent which is not fat-oil-coated And (C) shows a case of using a coarse powder acid agent coated with oil and fat and a baking powder containing fine particle acid agent not coated with fat and oil. (A) is a figure which shows the result of the gas generation amount in 30 degreeC, (B) is a figure which shows the result of the gas generation amount in 50 degreeC.

  Hereinafter, the present invention will be described in detail based on preferred embodiments shown in the accompanying drawings.

First, with reference to FIG. 1, the manufacturing method of the baking powder which concerns on one Embodiment of this invention is demonstrated.
The baking powder manufacturing method of this embodiment is as follows. First, one or more kinds of acidic agents having a median diameter of 100 μm or more, one or more kinds of acid agents having a median diameter of less than 100 μm, a median diameter of 100 μm or more, and a melting point of 55 ° C. The powdered fats and oils of -75 degreeC are stirred at the temperature below the melting | fusing point of the fats and oils and fats are coated with an acidic agent, Then, sodium hydrogencarbonate is added.

  Here, the acidic agent is an acid or a salt thereof that can be added to food and is solid at room temperature. For example, adipic acid, L-ascorbic acid, ammonium chloride, citric acid, calcium citrate, gluco Nodelta lactone, DL-tartaric acid, L-tartaric acid, DL-potassium hydrogen tartrate, potassium L-tartrate, ammonium carbonate, potassium carbonate (anhydrous), calcium carbonate, sodium carbonate, ammonium bicarbonate, sodium bicarbonate, magnesium carbonate, Lactic acid, calcium lactate, calcium dihydrogen pyrophosphate, disodium dihydrogen pyrophosphate, tetrapotassium pyrophosphate, tetrasodium pyrophosphate, fumaric acid, monosodium fumarate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, metaphosphate Sodium, aluminum sulfate Nmmonium, potassium aluminum sulfate, calcium sulfate, DL-malic acid, DL-sodium malate, calcium monohydrogen phosphate, potassium dihydrogen phosphate, sodium dihydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, phosphorus Examples include dipotassium oxyhydrogen and disodium hydrogen phosphate.

The inventors of the present invention have intensively studied the method of coating the surface of the acid agent with the high melting point oil and fat. When the median diameter of the acid agent is smaller than the median diameter of the oil and fat, the acid agent is coated on the surface of the oil and fat. As a result, it was found that the desired delayed action could not be obtained, and the surface of the acid agent could not be coated with the fat or oil unless the fat and oil were mixed with an acid agent equal to or larger than the size of the fat and oil. .
Therefore, the median diameter for classifying coarse particles and fine particles of the acid agent may be a relative value with respect to the median diameter of the high melting point oil used as a coating agent, but it is preferable to classify the median diameter by 100 μm. Oils with a melting point of 55 to 75 ° C. are easily melted by the heat generated during pulverization, so it is industrially difficult to obtain particles having a median diameter of less than 200 μm, and particles having a median diameter of less than 100 μm are obtained at low cost on the market. It is not possible. Therefore, if acidic agent particles having a median diameter of 100 μm or more are included substantially, the surface of the acidic agent can be coated with fats and oils.

In the commercially available acid agent, as the acid agent having a median diameter of 100 μm or more, for example, organic acids such as fumaric acid, citric acid, malic acid, glucono delta lactone, tartaric acid and salts thereof, calcium dihydrogen pyrophosphate And inorganic salts such as potassium dihydrogen phosphate and potassium carbonate.
Examples of the acidic agent having a median diameter of less than 100 μm include, for example, organic acids and salts thereof such as sodium fumarate, calcium dihydrogen phosphate, L potassium hydrogen tartrate, calcium dihydrogen pyrophosphate, potassium dihydrogen phosphate, Examples thereof include inorganic salts such as potassium carbonate.

  Specific examples of powdered fats and oils having a median diameter of 100 μm or more and a melting point of 55 to 75 ° C. include, for example, liquid fats and oils containing higher fatty acids such as stearic acid, palmitic acid and stearic acid, and unsaturated fatty acids (for example, rapeseed oil, Palm oil, soybean oil, cottonseed oil, corn oil, beef tallow, lard, etc.) and hydrogenated to increase the amount of saturated fatty acid and solidify, emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, and the like.

By mixing and stirring an acidic agent having a median diameter of 100 μm or more, an acidic agent having a median diameter of less than 100 μm, and a powdery fat having a median diameter of 100 μm or more and a melting point of 55 to 75 ° C. below the melting point of the fat and oil, The oil coating reaction as shown in FIG.
First, as shown in FIG. 1A, acidic agent coarse particles having a median diameter of 100 μm or more, acidic agent fine particles having a median diameter of less than 100 μm, and powdered fats and oils having a median diameter of 100 μm or more are mixed. When stirring is started at a temperature lower than the melting point of the oil or fat, the acidic agent coarse particles and the oil and fat particles collide with each other, and heat is generated locally (hot spots). Next, part of the fat and oil particles is melted by the heat generated here, and adheres to the surface of the acidic agent coarse particles as shown in FIG. Then, the collision between the acidic agent coarse particles and the fat and oil particles is repeated many times, so that the fats and oils adhere to the surface of the acidic agent coarse particles one after another. In such an adhesion process, the acid agent fine particles are taken into the oil and fat, and the acid agent fine particles are also covered with the oil and fat. As a result, as shown in FIG. 1C, the entire surface of the acid agent coarse particles is coated with fat and oil containing acid agent fine particles.

By performing such coating, not only the surface of the acid agent having a median diameter of 100 μm or more but also acid agent particles having a median diameter of less than 100 μm can be coated with the oil.
Further, since the oils and fats to be coated are mixed and stirred at a temperature below the melting point, particles of 1 mm or more that are not soluble in water are not generated in the baking powder, and the secondary processing is not adversely affected.

In addition, it is preferable that the weight ratio of 1 or more types of acidic agents with a median diameter of 100 μm or more and 1 or more types of acidic agents with a median diameter of less than 100 μm is 5: 1 to 1: 1. With such a weight ratio, the entire surface of the acid agent particles can be coated with fats and oils without unevenness. Further, the oil or fat surface is not coated with the acid agent particles.
Moreover, the weight ratio of the acidic agent which consists of an acidic agent with 1 or more types of median diameters of 100 micrometers or more and an acidic agent of 1 or more types with a median diameter of less than 100 micrometers, and a high melting point fat is 20: 1-10: 1. Preferably there is. More preferably, it is 17: 1 to 11: 1. If it is such a weight ratio, an acidic agent can be coated with fats and oils.

  In addition, it is preferable to mix a plurality of acid agents having different characteristics such as a median diameter and a melting rate. Since each acid agent can be coated with oils and fats, the time and temperature for generating gas can be finely adjusted. As a result, the intended delayed action can be controlled more strictly.

  As shown in FIG. 1 (C), the baking powder obtained by such a manufacturing method comprises an acid agent coated with sodium hydrogen carbonate and fats and oils having a median diameter of 100 μm or more and a melting point of 55 ° C. to 75 ° C. The acidic powder comprises one or more kinds of acid agents having a median diameter of 100 μm or more and one or more kinds of acid agents having a median diameter of less than 100 μm. The surface of the acid agent is coated with an oil or fat containing an acid agent having a median diameter of less than 100 μm.

  The acid agent is composed of one or more kinds of acid agents having a median diameter of 100 μm or more and one or more kinds of acid agents having a medium diameter of less than 100 μm. By coating with the oil and fat containing the above acidic agent having a median diameter of less than 100 μm, the food texture can be improved when the food is produced using the baking powder containing the acidic agent.

Here, there is a case where the texture of food is evaluated by the characteristic of “burning out”. First, this “burning out” will be described. “Fire escape” refers to the ease with which heat is transmitted to the unbaked portion of the dough that has not been baked yet, as high-temperature steam passes through the cavity inside the baked sponge-like dough. For example, when cooking a hot cake on a hot plate, it gradually baked from the lower surface, but if steam cannot pass through the baked sponge structure, heat will not be transmitted to the middle layer and it will be burnt. However, such a state is called “bad fire”.
This characteristic of “burn-out” is greatly influenced by the gas generation condition around the temperature (60 ° C.) at which the gelatinization of the flour is started, for example, when preparing a food dough such as a hot cake.

  In the baking powder of this embodiment, since an acidic agent having a median diameter of 100 μm or more and an acidic agent having a median diameter of less than 100 μm are coated, when making the dough, up to around the temperature at which gelatinization of flour starts. Gas generation can be delayed. Further, an acidic agent having a median diameter of 100 μm or more generates large bubbles, and an acidic agent having a median diameter of less than 100 μm generates many small bubbles. Therefore, as shown in FIG. In addition, it is possible to make a fabric having a sponge-like structure in which large bubbles are joined by small bubbles. With such a sponge-like structure, a passage through which steam can pass through the walls of the main large bubbles is secured, so that it is possible to improve the escape. Moreover, a lighter texture can be given because many small bubbles exist in the dough.

On the other hand, in the case of using baking powder in which any acidic agent is not coated, gas generation is not sufficiently performed before and after the temperature at which gelatinization of the flour is started, as shown in FIG. Moreover, it becomes a sponge-like structure in which even large bubbles are not connected.
In addition, when baking powder coated only with an acidic agent having a median diameter of 100 μm or more is used, the generation of small bubbles is not sufficiently performed before and after the temperature at which gelatinization of the flour is started, and it is small in the sponge-like tissue. Since bubbles cannot be left, as shown in FIG. 2C, a sponge-like structure is formed in which large bubbles are simply joined together.

  In this embodiment, a plurality of types of acid agents can be used, and each acid agent can be coated with fats and oils, so that the time and temperature for generating gas can be finely adjusted. As a result, the intended delayed action can be controlled more strictly.

In addition, in this embodiment, it is preferable that the weight ratio of one or more types of acidic agents of 100 μm or more and one or more types of acidic agents of less than 100 μm is 5: 1 to 1: 1. If it is such a weight ratio, a foodstuff with a good burn-in and a good texture can be obtained.
Moreover, the weight ratio of the acidic agent which consists of an acidic agent with 1 or more types of median diameters of 100 micrometers or more and an acidic agent of 1 or more types with a median diameter of less than 100 micrometers, and a high melting point fat is 20: 1-10: 1. Preferably there is. More preferably, it is 17: 1 to 11: 1. With such a weight ratio, the desired delayed action can be obtained.

  In addition, as one or more kinds of acid agents of 100 μm or more and one or more kinds of acid agents of less than 100 μm, various kinds of acid agents having different time for gas generation and different temperatures for generating gas can be combined. The time and temperature of gas generation can be controlled more strictly according to the type and characteristics.

  In this embodiment, the baking powder is composed of sodium hydrogen carbonate and an oil-coated acid agent. However, the present invention is not limited to this, and in order to improve storage stability, shaping such as wheat flour and corn starch (starch) is used. Agents can also be included.

  The baking powder according to this embodiment is not particularly limited as long as it is a food for which a slow-acting baking powder is used, and can be used. Examples of foods that normally use slow-baking powder include fried confectionery such as donuts, steamed breads, muffins, pound cakes, sponge cakes and other cakes, shoe confectionery, cookies, Imagawa Yaki, Japanese sweets such as dorayaki, fried foods such as tempura, foods such as okonomiyaki and takoyaki.

  The baking powder concerning this embodiment can also be used as a raw material of the mixed powder suitable for cooking the foodstuffs mentioned above.

  The food packaging method according to the present invention has been described in detail above, but the present invention is not limited to this embodiment, and various improvements and modifications may be made without departing from the spirit of the present invention. Of course.

Example 1
Fumaric acid (median diameter: 180 μm) and glucono delta lactone (median diameter: 170 μm), which are acidic agents of 100 μm or more, and dihydrogen phosphate, which is an acidic agent of less than 100 μm, in the weight ratio shown in Table 1 below A mixture of calcium (median diameter: 34 μm) and higher fatty acid of 100 μm or more (stearic acid: median diameter: 320 μm) is put in a vertical mixer (tank inner diameter: 200 nm), and the number of stirring blade rotations is: The mixture was stirred at 2000 rpm until the powder temperature reached 50 to 55 ° C., and the acid agent was coated with fats and oils.
Next, baking powder of Example 1 was produced by adding sodium bicarbonate (sodium hydrogen carbonate) and corn starch as an excipient at the weight ratio shown in Table 1 below.

(Comparative Example 1)
A baking powder of Comparative Example 1 was produced in the same manner as in Example 1 except that the higher fatty acid (stearic acid) was not added.

(Comparative Example 2)
Each acid agent was individually mixed with a higher fatty acid (stearic acid) in the weight ratio shown in Table 1 and stirred under the same conditions as in Example 1 to apply oil and fat coating, and then each acid agent coated with oil and fat was mixed. .
Next, baking powder of Comparative Example 2 was produced by adding sodium bicarbonate and corn starch as an excipient at the weight ratio shown in Table 1.

  The baking powder obtained in Example 1, Comparative Example 1 and Comparative Example 2 was measured for gas generation as follows, and a hot cake was prepared using these baking powders and evaluated. It was.

(1) Measurement of gas generation amount 4 g of baking powder obtained in Example 1, Comparative Example 1 and Comparative Example 2 was introduced into 100 ml of water maintained at a constant temperature in a container immersed in a water bath, and gas was supplied. Generation | occurence | production was promoted and the time-dependent change of the gas generation amount was measured. The results are shown in Table 2 and FIGS. 3 (A) and 3 (B). 3A and 3B, the vertical axis indicates the amount of gas generated (ml), and the horizontal axis indicates the elapsed time (seconds). 3A shows a case where the water in the container is maintained at 30 ° C., and FIG. 3B shows a case where the water is maintained at 50 ° C.

  As shown in Table 2 and FIG. 3, the example in which both the acid agent of 100 μm or more and the acid agent of less than 100 μm are oil-coated is shown in FIG. 3 (B) even at 30 ° C. in FIG. Even when the temperature was 50 ° C., it was confirmed that the amount of gas generated was smaller than that of Comparative Examples 1 and 2, and the amount of gas generated gradually increased as the temperature increased.

(2) Secondary processing test (confectionery test results)
First, using the baking powder obtained in Example 1, Comparative Example 1 and Comparative Example 2, a hot cake was cooked as follows, and the prepared hot cake was evaluated in three stages.
Specifically, 100 g of wheat flour, 30 g of sugar, 10 g of glucose, 5 g of skim milk powder, 48 g of powder consisting of 10 g of fat and oil, 2 g of baking powder, 33 g of water and 17 g of whole egg were mixed, and the resulting dough was heated to 170 ° C. After firing on one side for 3 minutes on a copper plate, it was inverted and the other side was fired for 3 minutes.
The prepared hot cake was evaluated for the degree of “burn-out” in three stages (excellent: ○, intermediate: Δ, inferior: ×).
Table 3 below shows the results of sensory evaluation of the texture of the hot cakes of each Example and Comparative Example, together with a part of the results of the gas generation amount (ml) described above.

（ホットケーキ評価コメント）
実施例１：内層は縦目で歯切れが良い、食感としてはソフト感、軽さが感じられ、火抜けが良い。
比較例１：内層は丸めで歯切れが悪い、しっとりした食感で火抜けが悪い。
比較例２：内層はやや丸め、しっとりとした食感でやや火抜けが悪い。

(Hot cake evaluation comment)
Example 1: The inner layer is long and crisp, the texture is soft and light, and the flame is good.
Comparative Example 1: The inner layer is rounded and crisp, with a moist texture and a poor flame.
Comparative Example 2: The inner layer is slightly rounded, has a moist texture, and has a slightly poor flame.

As shown in Table 3, in the examples in which oils and fats were coated on both the acidic agent having a median diameter of 100 μm or more and the acidic agent having a median diameter of less than 100 μm, the amount of gas generated at 30 ° C. and 50 ° C. It is thought that many large bubbles and small bubbles were generated around the gelatinization start temperature (60 ° C.) of the flour, which was a little higher than in Comparative Examples 1 and 2 and the temperature rose to some extent. Therefore, inside the dough, as shown in FIG. 2 (A), a passage through which steam can pass through the walls of large bubbles is secured, the fire is improved, and a lighter texture can be obtained. It is thought that it was made.
Moreover, it turns out from Table 3 that the amount of gas generation at 30 ° C. and 50 ° C. is larger in Comparative Example 1 in which the acid agent is not oil-coated than in Examples and Comparative Example 2 in which the acid agent is oil-coated. Therefore, in Comparative Example 1, gas generation is not sufficiently performed at the gelatinization start temperature of around 60 degrees, which greatly affects the texture of the hot cake. As shown in FIG. It is thought that the steam was not able to pass through because it was baked into a sponge-like structure that was not connected to each other, and the fire escape had deteriorated.
On the other hand, in Examples and Comparative Example 2 in which the oil / fat coating was performed on the acidic agent, gas generation was larger at a gelatinization start temperature of around 60 ° C. than in Comparative Example 1, and FIG. ), A sponge structure in which bubbles are joined is formed. Therefore, compared with the comparative example 1, it is thought that a flame is good and evaluation of food texture is good.
In Comparative Example 2, it was considered that the surface coating of the acid agent having a particle size of less than 100 μm was not successfully performed although each acid agent was subjected to the oil coating process alone. For this reason, gas generation causing small bubbles at a gelatinization start temperature of around 60 ° C. is not sufficiently performed, and as shown in FIG. 2C, the bubbles are not sufficiently joined to each other. It is thought that the texture is inferior to that.

  As mentioned above, although baking powder concerning the present invention, its manufacturing method, and foodstuffs using the baking powder were explained in detail with one embodiment, the present invention is not limited to the above embodiment. Of course, various improvements and modifications may be made without departing from the scope of the present invention.

Claims (5)

A baking powder containing sodium bicarbonate and an acid agent coated with oil having a median diameter of 100 μm or more and a melting point of 55 ° C. to 75 ° C.,
The acid agent comprises one or more kinds of acid agents having a median diameter of 100 μm or more and one or more kinds of acid agents having a median diameter of less than 100 μm. Baking powder characterized in that it is coated with one or more kinds of the above-mentioned oils and fats containing an acidic agent having a median diameter of less than 100 μm.   The weight ratio of the one or more kinds of acid agents having a median diameter of 100 µm or more and the one or more kinds of acid agents having a median diameter of less than 100 µm is 5: 1 to 1: 1. The baking powder described.   After stirring at least one type of acid agent having a median diameter of 100 μm or more, one or more types of acid agent having a median diameter of less than 100 μm, and oil having a median diameter of 100 μm or more and a melting point of 55 ° C. to 75 ° C. below the melting point , A method for producing baking powder in which sodium bicarbonate is added.   4. The weight ratio of the one or more kinds of acid agents having a median diameter of 100 μm or more and the one or more kinds of acid agents having a median diameter of less than 100 μm is 5: 1 to 1: 1. The manufacturing method of the baking powder of description.   A food produced using the baking powder according to claim 1.

Images