JP2015165777A - Bakery product and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bakery product excellent in glutinous texture with a soft feeling, and a manufacturing method thereof, wherein "soft feeling" is accompanied with "soft texture", and "glutinous texture" is accompanied with "chewy texture" and "resilient texture".SOLUTION: A bakery product excellent in glutinous texture with a soft feeling is manufactured from a starch material with a composition including 0.5 to 100 parts by mass of tapioca starch as glutinous flour and/or processed tapioca starch as glutinous flour in 100 parts by mass of the starch material. The manufacturing method of the bakery product of the present invention can be applied to various bakery products, so that bakery products having "soft feeling" accompanied with "soft texture" and "glutinous texture" accompanied with "chewy texture" and "resilient texture" are provided.

Description

  The present invention relates to a bakery product having an excellent and soft texture, that is, a soft texture, that is, having a soft texture and a soft feeling, and a method for producing the same.

  Mochi (boiled rice) is a traditional food that has been loved for a long time because of its unique adhesiveness, adhesiveness, and elastic texture. An increasing number of consumers prefer foods having a moist texture (mochi texture), and bakery products are also increasing in products having a moist texture. Among them, not only mochi texture, but also bakery products with moist texture (moist feeling) and soft texture (soft feeling) at the time of eating together with mochi texture have come to be demanded in the market. . However, when trying to enhance the moist feeling and soft feeling of a bakery product having a mochi texture, the mochi texture tends to be weakened.

  Conventionally, several methods have been disclosed as methods for imparting a mochi texture to bakery products. There are two known methods for imparting a mochi texture to bakery products. One is a method using a specific raw material, and the other is a method using a hot water seed dough. In the method of imparting a mochi texture to the bakery product, as a method of using a specific raw material for imparting a mochi texture to the bakery product, for example, Patent Document 1 discloses phosphate cross-linked waxy corn starch and pregelatinized starch. And a method for producing a bakery product that is elastic and soft and has an excellent mochi texture. However, since waxy corn starch has a peculiar odor derived from grains, the bakery product has a problem that the original flavor of the bakery is impaired.

  Patent Document 2 uses a raw material powder consisting of 62-92.5 parts by weight of wheat flour, 7-30 parts by weight of hydroxypropyl starch and / or acetyl starch, and 0.5-8 parts by weight of pregelatinized starch. A method for producing bread having a texture is disclosed. The breads have a problem in that it is difficult to obtain a soft texture because it is intended only to give a sticky feeling. Patent Document 3 discloses a method of producing breads having a moist and moist feeling using wheat flour, pre-gelatinized wheat flour and / or pre-gelatinized wheat starch, and α-amylase. In the breads, since the raw material is derived from wheat, there is a problem that the sticky texture is weaker than breads using strong flour and etherified starch.

  Therefore, in Patent Document 4, mochi texture, soft feeling, moist feeling and melted mouth feel are enhanced by preparing hot water dough using mochi flour or blending mochi flour and pregelatinized starch. A method for producing bread is disclosed. Although the breads certainly have a balance between a mochi texture and a soft texture, in recent years, consumers who prefer a stronger mochi texture have not always been satisfied.

  On the other hand, as a method using a hot water seed dough for imparting a mochi texture to a bakery product, for example, Patent Document 5 discloses a flour and oil phase content of 3 to 90% by mass and an aqueous phase content of 10 to 97% by mass. Disclosed is a method for producing a hot water seed dough for a bakery product, characterized in that a seed dough material containing at least an emulsion is mixed with at least water in the aqueous phase of the emulsion at 80 to 100 ° C. No. 6 is a milk raw material in which the content of phospholipid in the solid content derived from milk is 0.5% by mass or more based on the solid content with respect to 100 parts by mass of the flour and / or starch. As a bakery product using a hot water dough containing 0.05 to 7 parts by mass. The method of using hot water dough requires the use of hot water of 80 ° C to 100 ° C during the manufacture of the dough, which complicates the process and requires strict management of the hot water temperature, resulting in variations in the final product. There is a problem that mass production is not easy.

  As described above, various methods have been disclosed as methods for imparting mochi texture to bakery products, but methods for mass-producing bakery products that achieve both mochi texture and softness have not been disclosed. However, the problem of manufacturing such bakery products has not been solved.

  In addition to the above, the following techniques are disclosed as bakery products using glutinous starch. Patent document 7 contains glutinous potato starch as a main raw material powder, and the protein content of the whole mix is 0 to 4.0% by mass, and is obtained using the mix for bakery foods and the mix A bakery food having an unprecedented appearance and texture is disclosed. Although it is described that the bakery food is transparent and has a softness, no mochi texture is imparted. Moreover, in patent document 8, the preservability manufactured using the material containing 0.2-10 mass parts of processed waxy potato starch gelatinized with respect to 100 mass parts of raw material flour which uses wheat flour as a main raw material. Disclosed are bakery foods that are excellent, soft and moist. The object of the present invention is to impart a soft feeling and moist feeling to the bakery product, and no mochi texture is imparted to the bakery product.

  Further, Patent Document 9 discloses a ready-to-use refrigerated liquid dough for making pancakes, waffles, brownies, muffins or cakes, comprising a starch component and an organic acid or mixture of organic acids, Is microbiologically stabilized by heating at a temperature of 60 ° C. to 72 ° C. for a time sufficient to substantially reduce the number of bacteria in the dough, and the dough is at a temperature of 8 ° C. or less for at least 3 weeks. Kneading capable of long-term storage, characterized in that it can be stored and has a water activity Aw of greater than 0.90 and a viscosity at 4 ° C. and 0.3 rpm of 5,000 to 60,000 cP Disclosed are powders and baked products obtained using the dough. The invention is characterized in that starch having a high gelatinization temperature is used in order to form a gel only during cooking, and it is described that the kneaded powder can be stored for a long period of time. Since the kneaded powder contains an organic acid or an organic acid mixture as an essential component, there is a problem that a peculiar acidity is added and the flavor of the bakery product is impaired.

JP 10-056946 A Japanese Patent Laid-Open No. 10-295253 JP 2003-199482 A JP 2010-057368 A JP 2004-000029 A JP 2009-201469 A JP 2013-179841 A JP 2007-325526 A JP 2004-512846 A

  An object of the present invention is to provide a bakery product having an excellent mochi texture and a soft feeling and a method for producing the same, that is, an object of the present invention is to provide a “soft texture” of “soft texture” and “mochi mochi” An object of the present invention is to provide a bakery product having a “feel of texture” and a “moist texture” of “elastic texture” and a method for producing the same.

  In order to solve the above-mentioned problems, the inventors of the present invention are making a bakery product that is excellent in mochi texture and has a soft feeling. In order to complete the present invention, it has been found that a bakery product having excellent mochi texture and softness can be produced by blending a specific amount of glutinous seed tapioca starch into a starch raw material for producing bakery products. It came.

  That is, in the starch raw material used for the manufacture of bakery products, the present invention is such that 0.5 to 100 parts by mass of the starchy raw material is glutinous seed tapioca starch and / or processed glutinous seed tapioca starch. Using the blended starchy raw material, a bakery product having excellent softness and softness is produced. The method for producing a bakery product of the present invention can be applied to the manufacture of various bakery products, and also applied to the manufacture of bakery products using refrigerated dough or frozen dough in the manufacture of bakery products. A bakery product having an excellent texture and a soft feeling can be produced.

  As described above, conventionally, various methods have been disclosed as a method for imparting a mochi texture to bakery products, including selection and blending of raw materials and a method for producing the same, but it has a mochi texture. When trying to enhance moist and soft feelings about bakery products, the mochi texture tends to be weakened, and it is technically difficult to mass-produce bakery products that combine both mochi texture and soft feeling There was a problem.

  In the production of the bakery product of the present invention, glutinous tapioca starch (β-glutinous tapioca starch) and / or processed glutinous tapioca starch is used as a starch raw material. Seed tapioca starch can be used. Further, as the processed glutinous seed tapioca starch, from hydroxypropyl pregelatinized tapioca starch, hydroxypropylated cross-linked pregelatinized tapioca starch, acetyl pregelatinized multicultural tapioca starch, and acetylated cross-linked pregelatinized tapioca starch One or more selected processed glutinous seed tapioca starches can be used. Further, as the processed glutinous tapioca starch used in the manufacture of the bakery product of the present invention, glutinous tapioca starch (β-glutinous tapioca starch) acetyl-glutinous tapioca starch, acetylated cross-linked glutinous tapioca starch, hydroxypropyl-glutinous tapioca One or two or more processed glutinous tapioca starches selected from starch and hydroxypropylated cross-linked glutinous tapioca starch can be used.

  The starch raw material used for the manufacture of the bakery product of the present invention is blended so that 0.5 to 100 parts by mass of the starchy raw material is glutinous seed tapioca starch and / or processed glutinous seed tapioca starch Can be prepared as a starchy raw material mix for producing a bakery product.

  The present invention includes an invention of a method for producing a bakery product having a mochi texture and soft feeling, comprising producing a bakery product using the starchy raw material mix for producing a bakery product of the present invention as a starchy raw material. To do. The manufacturing method of this bakery product can be used for manufacture of various bakery products, and bread, cakes, donuts, baked confectionery, or non-fermented breads can be raised as this bakery product.

  That is, the present invention specifically relates to [1] starchy raw material used in the manufacture of bakery products, and 100 to 100 parts by mass of the starchy raw material has 0.5 to 100 parts by mass of seed tapioca starch and / or processed A bakery product characterized by using starchy raw materials formulated to be glutinous seed tapioca starch, and [2] processed glutinous seed tapioca starch is pre-gelatinized glutinous tapioca starch The bakery product as described in [1] above, and [3] processed glutinous tapioca starch are hydroxypropyl pregelatinized tapioca starch, hydroxypropylated cross-linked pregelatinized tapioca starch, acetyl pregelatinized tapioca starch And one or more processed glutinous tapioca starches selected from acetylated, cross-linked, α-glutinous varieties of tapioca starches, as described in [1] above A bakery product or [4] processed glutinous tapioca starch selected from acetyl glutinous tapioca starch, acetylated crosslinked glutinous tapioca starch, hydroxypropyl glutinous tapioca starch, and hydroxypropylated crosslinked glutinous tapioca starch 1 Or a bakery product according to the above [1], wherein the bakery product is a bread, cake, donut, baked confectionery, or non-fermented bread The bakery product according to any one of [1] to [4] above.

  The present invention also provides [6] starchy raw material used for the manufacture of bakery products, wherein 100 to 100 parts by mass of the starchy raw material is 0.5 to 100 parts by mass of glutinous tapioca starch and / or processed glutinous tapioca. The starchy raw material mix for manufacturing bakery products characterized by being blended so as to be starch, and [7] processed glutinous tapioca starch blended in the starchy raw material are the above-mentioned [2] to [4] Processed glutinous tapioca starch specified in any one of the above-mentioned [6] starchy material mix for manufacturing a bakery product, [8] the above [6] or [7] A method for producing a bakery product having a mochi texture and softness, characterized by producing a bakery product using a starchy raw material mix for manufacturing a bakery product as a starchy raw material, and [9] Bakery Products, breads, cakes, donuts compounds consists method for producing a bakery product according to claim 8 which is a baked confectionery, or non-fermented bread.

  The present invention provides a bakery product that is soft and has an excellent texture, that is, a bakery product that has an excellent texture and a soft texture. The method for producing a bakery product of the present invention can be used for the production of various bakery products, and can be applied to the production of a wide range of bakery products to produce a bakery product having an excellent mochi texture and a soft feeling. Can do. Furthermore, since the manufacturing method of the bakery product of this invention can be applied also to refrigerated dough and frozen dough, it becomes possible to provide a high quality bakery product excellent in distribution characteristics.

  In the starch raw material used for the manufacture of bakery products, the present invention is formulated such that 0.5 to 100 parts by mass of the starchy raw material is glutinous tapioca starch and / or processed glutinous tapioca starch Using the produced starchy raw material, the bakery product is excellent in mochi texture and soft.

  The “glutinous seed tapioca starch” used as a starchy raw material in the manufacture of the bakery product of the present invention is a starch made from glutinous seed tapioca, which is composed of almost 100% amylopectin. As the glutinous tapioca starch, glutinous tapioca starch produced by Siam Quality Starch (Thailand) using glutinous tapioca straw obtained from Thai Tapioca Development Institute (Thailand) can be used.

  In the manufacture of the bakery product of the present invention, as the glutinous tapioca starch blended as a starchy raw material, unprocessed glutinous tapioca starch (β-starch is starch that has not been pre-gelatinized relative to pre-gelatinized starch) And processed glutinous tapioca starch obtained by physically and chemically processing the starch. As the processed glutinous seed tapioca starch, pregelatinized glutinous seed tapioca starch can be used. Here, the pregelatinized starch is a powdered starch obtained by heating the starch using a drum dryer, an extruder, a spray dryer or the like in the presence of water, pregelatinizing and drying the starch, and then pulverizing it as necessary. Point to. β-glutinous tapioca starch and α-glutinous tapioca starch can be used.

  In the production of the bakery product of the present invention, as chemically processed processed glutinous tapioca starch, which is blended as a starchy raw material, β-glutinous tapioca starch, processed by chemically processing α-glutinous tapioca starch The glutinous tapioca starch can be used, and the processing method of the glutinous tapioca starch is one or more methods selected from hydroxypropylation, acetylation, cross-linking, oxidation and acid soaking as starch processing methods. Can be used in combination. Here, hydroxypropylation refers to a treatment of reacting propylene oxide with starch, and acetylation refers to a treatment of reacting acetic anhydride, vinyl acetate monomer, or the like with starch, and can be carried out according to a conventional method. Cross-linking refers to a treatment such as adding a cross-linking agent such as metaphosphate or phosphorus oxychloride to react with starch, and can be carried out according to a conventional method. Oxidation refers to a treatment that causes sodium hypochlorite to act on starch, and acid soaking refers to a treatment that causes sulfuric acid to act on starch, both of which can be carried out according to conventional methods.

  In the production of the bakery product of the present invention, β-glutinous tapioca starch and / or processed glutinous tapioca starch blended as a starchy raw material is blended in an amount of 0.5 parts by mass or more out of 100 parts by mass of the starchy raw material. Then, a preferable mochi texture and soft feeling can be imparted to the bakery product. A more preferable blending ratio of the β-glutinous tapioca starch and / or the processed glutinous tapioca starch is 10 to 85 parts by mass, which makes the mochi texture and soft feel more preferable.

  In the production of the bakery product of the present invention, it is necessary to take into account the type of bakery product, etc., as the raw material for raw materials other than β-glutinous tapioca starch and / or processed glutinous tapioca starch blended as starchy raw materials Depending on the starch, starch other than the glutinous seed tapioca starch and other cereal flours can be blended. As this wheat flour, general wheat flour used in the manufacture of bakery can be used. For example, super strong flour, strong flour, medium flour, or weak flour can be used. Strong wheat flour is Canada Western Red Spring wheat, medium flour flour is Australian standard white wheat, weak flour flour is Western white wheat, white crab. A typical example is flour produced from wheat or the like. In addition, wheat flour produced in Japan (for example, yumechi, kitahonami, spring yokoi, etc.), low amylose flour, high amylose flour, and glutinous seed flour can also be used.

  In the production of the bakery product of the present invention, β-glutinous tapioca starch and / or processed glutinous-type tapioca starch blended as a starchy raw material, as a starchy raw material such as raw flour, corn as the starchy raw material other than wheat flour Starch, waxy corn starch, potato starch, waxy potato starch, wheat starch, glutinous wheat starch, tapioca starch, sago starch, mung bean starch, pea starch, rice starch, glutinous rice starch, sweet potato starch, and processed starch thereof, α Starch such as modified starch can be used. It is possible to mix protein components such as glutenin, gliadin, and gluten with the starch and use it as a wheat flour substitute. In such a case, protein components such as gluten may be included in the raw material flour to calculate the blending amount. Indigestible starch (RS) imparted with resistance to human digestive enzymes can also be used. Indigestible starch is generally divided into four sections, called RS1, RS2, RS3, RS4. RS1 is a starch that is physically inaccessible due to incorporation of granules in the protein matrix, RS2 is a starch that can withstand digestion with α-amylase, RS3 is a starch composed of aged amylose, and RS4 can withstand digestion with α-amylase Refers to modified starch.

  In the production of the bakery product of the present invention, other grain flours that are blended as starchy raw materials include whole grain flour, bran, rye, rice, corn, barley, barnyard millet, awa, acne, germinated brown rice, black rice, red rice, soybean Grain flour such as red beans, amaranthus, quinoa can be used. A particularly preferable starchy raw material other than the glutinous seed tapioca starch contained in the bakery product of the present invention is wheat flour, which can make the original flavor of the bakery product stand out.

  In the production of the bakery product of the present invention, as a starch raw material, the blended pregelatinized tapioca starch and / or processed pregelatinized tapioca starch is 0.5 parts by mass or more with respect to 100 parts by mass of the starchy raw material. However, the particularly preferable blending amount of the pregelatinized tapioca starch is preferably 0.5 to 15 parts by weight, more preferably 1 to 10 parts by weight with respect to 100 parts by weight of the starch raw material. . When using α-modified glutinous seed tapioca starch and / or processed α-modified glutinous seed tapioca starch, it is preferable to use β-glutinous seed tapioca starch and / or processed β-glutinous seed tapioca starch to achieve a more preferable mochi texture and softness. A feeling can be given to bakery products. Even if the upper limit exceeds the above range, the object of the present invention can be achieved, but it is preferable not to exceed the above range from the viewpoint of cost.

  In the production of the bakery product of the present invention, as a starchy raw material, particularly preferred as processed β-glutinous tapioca starch is hydroxypropyl-glutinous tapioca starch or acetyl-glutinous tapioca starch, and the starch is further cross-linked The treated hydroxypropylated cross-linked glutinous tapioca starch or acetylated cross-linked glutinous tapioca starch may be used. The processed β-glutinous tapioca starch can impart a preferable mochi texture and soft feeling to the bakery product, and further improve the storage stability of the bakery product.

  In the production of the bakery product of the present invention, as a starchy raw material, particularly preferred as the processed pregelatinized tapioca starch is hydroxypropyl pregelatinized tapioca starch or acetyl pregelatinized tapioca starch, Hydroxypropylated cross-linked α-glutinous tapioca starch or acetylated cross-linked α-glutinous tapioca starch obtained by further crosslinking the starch may be used. The processed α-glutinous seed tapioca starch can impart a preferable mochi texture and soft feeling to the bakery product, and further improve the storage stability of the bakery product.

  Here, there is an index called the degree of substitution (expressed in terms of the number of moles of substituents per anhydroglucose residue of starch) as an index indicating the progress of the reaction of hydroxypropylation or acetylation in processed glutinous tapioca starch. The method of measuring the degree of substitution can be measured according to the method described in the starch / related carbohydrate experiment method (Nakamura, Kainuma, edited by the Society Publishing Center). The substitution degree of hydroxypropylation or acetylation of the glutinous tapioca starch used in the present invention is not particularly limited, but is preferably 0.02 to 0.18.

  Moreover, there is an index called sedimentation as an index indicating the progress of crosslinking. The sedimentation product can be measured as follows. A suspension in which 2.0 g of a sample is dispersed at a rate of 98 mL of water in terms of dry matter is heated at 90 ° C. for 30 minutes and then cooled to 30 ° C. This starch solution is put into a 100 mL graduated cylinder, the upper end of the solution is adjusted to 100 mL, the volume (mL) of the cloudy layer after 24 hours is measured, and the measured value is taken as the sedimentation product. Although it does not specifically limit as a sedimentation product of the cross-linked rice cake tapioca starch used by this invention, 85 or less are preferable.

  In the manufacture of the bakery product of the present invention, yeast, baking powder, salt, water, and other auxiliary materials can be added as needed in addition to the starchy raw material. The bakery product of the present invention is manufactured by preparing a bakery dough according to a conventional method based on the above-described raw materials and performing heat treatment such as baking, frying and steaming. In that case, it is preferable that raw material flour contains 10 mass parts-80 mass parts with respect to 100 mass parts of bakery products.

  The secondary material is a secondary material that is generally used in the manufacture of bakery, or a secondary material that is used depending on the type of bakery, desired quality, and specifically, sugar, glucose, isomerized sugar, rare Sugar, rare sugar-containing isomerized sugar (for example, rare sugar sweet, manufactured by Matsutani Chemical Co., Ltd.), oligosaccharides, dextrin, reduced starch decomposition products, dairy products such as skim milk powder, whole milk powder, and milk, shortening , Oils and fats such as margarine, butter, powdered fats and oils, emulsified fats and oils, emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester and stearoyl calcium lactate, spices such as cinnamon and basilico, Western liquors such as brandy and rum, raisins and dry Dried fruits such as cherries, nuts such as almonds, peanuts, α-amylase, β-amylase, guru Enzymes such as cooxidase, protease, lipase, xylanase, hemicellulase, glucose oxidase, fragrance (eg, vanilla essence), artificial sweetener (eg, aspartame), pectin, guar gum degradation product, agarose, glucomannan, polydextrose, sodium alginate , Cellulose, hemicellulose, lignin, chitin, chitosan, indigestible dextrin, dietary fiber such as citrus fiber, active gluten, cocoa powder and the like.

  In the method for producing a bakery product according to the present invention, the bakery production method itself is a raw material, except that a starchy raw material containing glutinous tapioca starch and / or processed glutinous tapioca starch is used as the starchy raw material. In the production method and production conditions, there is no difference from a known bakery production method. The starchy raw material blended with glutinous tapioca starch and / or processed glutinous tapioca starch of the present invention can be prepared as a starchy raw material mix for bakery production, and the glutinous tapioca starch of the present invention The bakery product of the present invention can also be obtained by preparing the blended starch raw material in advance as a quality improver combined with an enzyme and the like and adding it to the dough for the bakery product. Furthermore, the starchy raw material blended with glutinous seed tapioca starch and / or processed glutinous seed tapioca starch is one of the bakery manufacturing methods, and can be used for the hot water pouring method in which part of the dough is kneaded with hot water in advance. It is. In addition, glutinous tapioca starch blended with glutinous seed tapioca starch and / or processed glutinous seed tapioca starch can be applied to refrigerated doughs and frozen doughs recently used for rationalization of the manufacturing process of bakery food and distribution purposes.

  Bakery products to which the method for producing a bakery product of the present invention can be applied include breads: “bread bread such as Pullman, British bread, French bread such as bucket, Parisian, sweet bread, Danish, croissant, buns, bagels, naan, focaccia , English muffins, various rolls such as table rolls, etc. ", Donuts:" East donuts, cake donuts, etc. ", Cakes:" Steamed cakes, sponge cakes, butter cakes, hot cakes, Madeleine, muffins ", non-fermented Breads: “Povilia, Pondequejo, etc.”, baked confectionery: “Shoe dough, crepe, waffle, dorayaki, castella, taiyaki, Imagawayaki, cookies, etc.”, pizza, tortilla, Chinese bun, steamed bread it can.

  EXAMPLES The present invention will be specifically described below with reference to examples and comparative examples, but the scope of the present invention is not limited to the following examples. Here, “part” means mass part, and “%” means mass%. Moreover, beta starch is shown about the starch which is not specified as pregelatinization.

(About used starch)
As glutinous tapioca starch, glutinous tapioca starch from Siam Quality Starch (Thailand) was used. In addition, as shown in Reference Examples 1 to 7, using the glutinous seed tapioca starch as a raw material, processed β-glutinous tapioca starch, pregelatinized tapioca starch, and processed α-glutinous tapioca starch were prepared.

[Reference Example 1]
A slurry was prepared by dissolving 20 parts of sodium sulfate in 130 parts of water and dispersing 100 parts of seed tapioca starch in this liquid. Under alkaline conditions of pH = 11-12, 1000 ppm of sodium trimetaphosphate was added to the slurry, and the mixture was reacted at 40 ° C. for 20 hours to cross-link the seed tapioca starch. The slurry after the reaction was neutralized with sulfuric acid, washed with water, dehydrated, and dried to obtain a phosphoric acid-crosslinked rice seed tapioca starch (sample No. 1). The sedimentation product of the starch was 4.5.

[Reference Example 2]
A slurry was prepared by dispersing 100 parts of seed tapioca starch in 130 parts of water. While stirring, a 3% aqueous solution of caustic soda was added to the slurry while maintaining pH 8.0 to pH 8.5, and 4.5% vinyl acetate was added and reacted at 25 ° C. for 20 minutes to effect acetylation of the seed tapioca starch. It was. The slurry after the reaction was neutralized with sulfuric acid, washed with water, dehydrated and dried to obtain acetyl glutinous seed tapioca starch (sample No. 2). The degree of substitution of the starch was 0.054.

[Reference Example 3]
A slurry was prepared by dispersing 100 parts of seed tapioca starch in 130 parts of water. To the slurry, 6.0% of propylene oxide was added under alkaline conditions of pH = 11 to 12, and reacted at 40 ° C. for 20 hours to perform hydroxypropylation treatment of the seed tapioca starch. The slurry after the reaction was neutralized with sulfuric acid, washed with water, dehydrated and dried to obtain hydroxypropyl glutinous seed tapioca starch (sample No. 3). The degree of substitution of the starch was 0.097.

[Reference Example 4]
A slurry was prepared by dispersing 100 parts of seed tapioca starch in 130 parts of water. To the slurry, 6.0% of propylene oxide was added under alkaline conditions of pH = 11-12 and reacted at 40 ° C. for 20 hours. Next, 1000 ppm of sodium trimetaphosphate was added, reacted, neutralized with sulfuric acid, washed with water, dehydrated, and dried to obtain hydroxypropylated phosphoric acid crosslinked glutinous tapioca starch (sample No. 4). The degree of substitution of the starch was 0.095, and the sedimentation product was 4.9.

[Reference Example 5]
A slurry was prepared in which 100 parts of seed tapioca starch was dispersed in 120 parts of water. The slurry was dried with a drum dryer, and the starch was pregelatinized and then pulverized to obtain pregelatinized glutinous tapioca starch (sample No. 5).

[Reference Example 6]
Sample 120 was added to 120 parts of water. 4 parts of hydroxypropylated phosphoric acid crosslinked glutinous seed tapioca starch was added to prepare a slurry. The slurry was dried with a drum dryer, and the starch was pregelatinized and then pulverized to obtain hydroxypropylated cross-linked pregelatinized tapioca starch (sample No. 6).

[Reference Example 7]
Sample 120 was added to 120 parts of water. 100 parts of 3 hydroxypropyl glutinous seed tapioca starch was added to prepare a slurry. The slurry was dried with a drum dryer, and the starch was pregelatinized and then pulverized to obtain hydroxypropyl pregelatinized tapioca starch (sample No. 7).

(Evaluation method for bakery products)
A bakery product was prepared according to a conventional method, and the softness (soft feeling) and elasticity (mochi texture) of the bakery product at the time of eating were evaluated. About the bakery product used for evaluation, after producing a bakery product, it naturally cooled at room temperature, and after the bakery product returned to room temperature, it sealed in the plastic bag, hold | maintained at 20 degreeC for 24 hours, and was set as the sample for evaluation. Evaluation was carried out by 10 well-trained panelists, and the softness and mochi texture of bakery products were evaluated on a 5-point scale as shown in Table 1. The softness score and mochi texture score of the reference sample were set to 3. The score of 10 panelists was averaged, and the score of soft feeling and mochi texture of each sample was taken.

Comprehensive evaluation was performed as follows.
×: Both the soft feeling and the mochi texture score are less than 3.7. Δ: The soft feeling and the mochi texture score are 3.7 or more for only one. ○: Both the soft feeling and the mochi texture score are 3.7 or more. The total score for both is less than 8.4: The score for soft feeling and mochi texture is both 3.7 or more and the total score for both is 8.4 or more

  <Test 1>

(Bread test 1)
Yamagata bread was produced by the middle seed method at a blending ratio shown in Table 2 in which a part of the wheat flour was substituted with seed tapioca starch, tapioca starch, waxy corn starch, waxy potato starch or potato starch.

(Results of bread test 1)
As shown in Table 3, when glutinous seed tapioca starch was used, there was sufficient mochi texture and soft feeling compared to bread using other starches, and the target bread was obtained.

  <Test 2>

(Bread test 2)
As shown in Table 4, Yamagata bread was produced by the middle seed method by changing the blending amount of glutinous seed tapioca starch.

(Results of bread test 2)
As shown in Table 5, when the compounding of the glutinous tapioca starch with respect to 100 parts by mass of the starchy raw material was 0.5 parts by mass or more, a preferable soft feeling and mochi texture were shown.

  <Test 3>

(Bread test 3)
As shown in Table 6, Yamagata bread was produced by the middle seed method using processed β-glutinous tapioca starch (sample Nos. 1 to 4). Here, Sample No. 1 is a crosslinked glutinous seed tapioca starch, sample no. 2 is acetyl glutinous seed tapioca starch, sample no. 3 is hydroxypropyl glutinous seed tapioca starch, sample no. No. 4 is hydroxypropylated cross-linked rice seed tapioca starch, sample no. 5 is pregelatinized rice cake tapioca starch.

(Results of bread test 3)
As shown in Table 7, as processed β-glutinous tapioca starch, when glutinous tapioca starch cross-linked to acetyl treatment, hydroxypropyl treatment or hydroxypropyl treatment is used, both soft feeling and mochi texture are particularly preferable. became. In addition, when the processed β-glutinous tapioca starch and the pregelatinized tapioca starch were used in combination, a preferable soft feeling and mochi texture were obtained.

  <Test 4>

(Bread test 4)
A portion of the wheat flour is pregelatinized tapioca starch (sample No. 5), processed pregelatinized tapioca starch (sample No. 6, 7) or pregelatinized tapioca starch (Matsunoline M-22, manufactured by Matsutani Chemical Industry Co., Ltd.) Yamagata bread was produced by the medium seed method with the formulation shown in Table 8 replaced by.

(Results of bread test 4)
As shown in Table 9, preferred soft feeling and mochi texture were exhibited when the blend of the pregelatinized tapioca starch with respect to 100 parts by mass of the starchy raw material was 0.5 parts by mass or more. Moreover, also when the pregelatinized tapioca starch which carried out the cross-linking treatment after the hydroxyized glutinous seed tapioca starch was subjected to hydroxypropyl treatment or hydroxypropyl treatment, preferred soft feeling and mochi texture were shown.

  <Test 5>

(Bread test 5)
As shown in Table 10, Yamagata bread was produced by a middle seed method using Japanese wheat flour and processed β-glutinous tapioca starch (sample Nos. 1 to 4). Here, Sample No. 1 is a crosslinked glutinous seed tapioca starch, sample no. 2 is acetyl glutinous seed tapioca starch, sample no. 3 is hydroxypropyl glutinous seed tapioca starch, sample no. 4 is hydroxypropylated cross-linked rice seed tapioca starch.

(Results of bread test 5)
As shown in Table 11, even when Japanese wheat flour was used, it was possible to give a soft feeling and a mochi texture preferred for bread by replacing part of the flour with glutinous tapioca starch.

<Test 6 (bread test 6)>
Using tapioca starch, glutinous seed tapioca starch or hydroxypropyl glutinous seed tapioca starch (sample No. 3) and a highly water-absorbing material (Herpacel AQ Plus), etc., a quality improver is prepared with the composition shown in Table 12, The bread shown in Table 13 was used to produce bread using a conventional method.

(Results of bread test 6)
As shown in Table 14, the bread obtained when the glutinous tapioca starch or hydroxypropyl glutinous tapioca starch was used as the quality improver showed a preferable soft feeling and mochi texture.

  <Test 7>

(Table roll test)
Table rolls were produced by the medium seed method with the formulation shown in Table 15 in which a portion of the wheat flour was replaced with glutinous tapioca starch, tapioca starch or hydroxypropyl glutinous seed tapioca starch (sample No. 3).

(Results of table roll test)
As shown in Table 16, when glutinous tapioca starch or hydroxypropyl glutinous tapioca starch was used, a table roll having a preferable soft feeling and mochi texture could be obtained.

<Test 8 (confectionery bread test)>
A confectionery bread (anpan) was produced by the medium seed method with the composition shown in Table 17 in which a part of the wheat flour was replaced with tapioca starch, glutinous seed tapioca starch or hydroxypropyl glutinous seed tapioca starch (sample No. 3). In addition, about the cocoon, the cocoon of the Matoba Works was used.

(Results of sweet bread test)
As shown in Table 18, when soft glutinous tapioca starch or hydroxypropyl glutinous tapioca starch was used, a preferable soft feeling and mochi texture were shown.

<Test 9 (Danish test)>
Danish was manufactured by a conventional method with the composition shown in Table 19 in which a part of the wheat flour was replaced with tapioca starch, glutinous seed tapioca starch or hydroxypropyl glutinous seed tapioca starch (sample No. 3).

(Results of Danish test)
As shown in Table 20, when soft glutinous tapioca starch or hydroxypropyl glutinous tapioca starch was used, a preferable soft feeling and mochi texture were shown.

<Test 10 (Danish test 2)>
A flour paste folded dough is prepared by a conventional method with a composition shown in Table 21 in which a part of the wheat flour is replaced with tapioca starch, glutinous seed tapioca starch or hydroxypropyl glutinous tapioca starch (sample No. 3), and the dough is baked The Danish was manufactured.

(Results of Danish test 2)
As shown in Table 22, when soft glutinous tapioca starch or hydroxypropyl glutinous tapioca starch was used, preferred soft feeling and mochi texture were shown.

<Test 11 (English muffin test)>
English muffins were produced by the straight method with the formulation shown in Table 23, in which a portion of the wheat flour was replaced with tapioca starch, glutinous seed tapioca starch or hydroxypropyl glutinous seed tapioca starch (sample No. 3).

(Results of English muffin test)
As shown in Table 24, a soft feeling and a mochi texture preferred when using glutinous tapioca starch or hydroxypropyl glutinous tapioca starch were shown.

<Test 12 (bagel test)>
Bagels were produced by the straight method with the formulation shown in Table 25 in which a portion of the wheat flour was replaced with tapioca starch, glutinous seed tapioca starch or hydroxypropyl glutinous seed tapioca starch (sample No. 3).

(Results of bagel test)
As shown in Table 26, a soft feeling and a mochi food texture were preferable when glutinous tapioca starch or hydroxypropyl glutinous tapioca starch was used.

<Test 13 (Focaccia test)>
Focaccia was produced by the straight method with the formulation shown in Table 27, in which a part of the wheat flour was replaced with tapioca starch, glutinous seed tapioca starch or hydroxypropyl glutinous seed tapioca starch (sample No. 3).

(Focaccia test results)
As shown in Table 28, a soft feeling and a mochi texture preferred when using glutinous tapioca starch or hydroxypropyl glutinous tapioca starch were shown.

<Test 14 (cake donut test)>
Cake donuts were produced according to a conventional method using tapioca starch, glutinous seed tapioca starch, or hydroxypropylated crosslinked glutinous seed tapioca starch (sample No. 4) with the composition shown in Table 29.

(Results of cake donut test)
As shown in Table 30, when the amount of glutinous tapioca starch was 30 and 70 parts by mass with respect to 100 parts by mass of the starchy raw material, preferable soft feeling and mochi texture were shown.

<Test 15 (steamed cake test)>
A steamed cake was produced according to a conventional method with the composition shown in Table 31 in which a part of the thin flour was replaced with tapioca starch, glutinous seed tapioca starch, and hydroxypropyl glutinous seed tapioca starch (sample No. 3).

(Results of steamed cake test)
As shown in Table 32, the soft feeling and mochi texture preferred when using glutinous tapioca starch or hydroxypropyl glutinous tapioca starch were shown.

<Test 16 (hot cake test)>
A hot cake was produced by a conventional method with the formulation shown in Table 33, in which a portion of the wheat flour was replaced with tapioca starch, glutinous seed tapioca starch or hydroxypropyl glutinous seed tapioca starch (sample No. 3).

(Results of hot cake test)
It was confirmed that the hot cake produced using glutinous seed tapioca starch or hydroxypropyl glutinous seed tapioca starch had a preferable soft feeling and mochi texture.

<Test 17 (sponge cake test)>
Sponge cakes were produced by the all-in-mix method with the composition shown in Table 34 in which a part of the wheat flour was replaced with tapioca starch, glutinous seed tapioca starch or hydroxypropyl glutinous seed tapioca starch (sample No. 3).

(Result of sponge cake test)
It was confirmed that the sponge cake produced using glutinous seed tapioca starch or hydroxypropyl glutinous seed tapioca starch had a preferable soft feeling and mochi texture.

<Test 18 (Madeleine test)>
A portion of the wheat flour is tapioca starch, glutinous seed tapioca starch, hydroxypropyl glutinous seed tapioca starch (sample No. 3), pregelatinized glutinous seed tapioca starch (sample No. 5) or hydroxypropyl pregelatinized glutinous tapioca starch (sample No. Madeleine was prepared by a conventional method with the formulation shown in Table 35 substituted in .6).

(Madeleine test results)
It was confirmed that Madeleine produced using glutinous seed tapioca starch, hydroxypropyl glutinous seed tapioca starch or a pregelatinized product thereof had a preferable soft feeling and mochi texture.

<Test 19 (Castella test)>
Castella was produced by a conventional method with the composition shown in Table 36 in which a part of the wheat flour was replaced with tapioca starch, glutinous seed tapioca starch or hydroxypropyl glutinous seed tapioca starch (sample No. 3).

(Results of castella test)
It was confirmed that castella produced using glutinous seed tapioca starch or hydroxypropyl glutinous seed tapioca starch had a preferable soft feeling and mochi texture.

<Test 20 (soft cookie test)>
The composition shown in Table 37, in which a part of the wheat flour was replaced with pregelatinized tapioca starch, pregelatinized tapioca starch (sample No. 5) or hydroxypropylated cross-linked pregelatinized tapioca starch (sample No. 6), Made cookies.

(Results of soft cookie test)
Soft cookies produced using pregelatinized rice cake tapioca starch were softer and more resilient than cookies using tapioca starch, which is generally known as soft cookies. In addition, it was confirmed that the soft cookie produced using hydroxypropylated cross-linked α-glutinous tapioca starch was softer and more resilient than the above-mentioned α-glutinous tapioca starch, and the change over time was small. did.

<Test 21 (Pobilia test)>
Porvillea was produced by a conventional method with the formulation shown in Table 38 in which a part of the wheat flour was replaced with tapioca starch, glutinous seed tapioca starch or hydroxypropyl glutinous seed tapioca starch (sample No. 3).

(Pobilia test results)
It was confirmed that povilia produced using glutinous seed tapioca starch or hydroxypropyl glutinous seed tapioca starch has a preferable soft feeling and mochi texture.

<Test 22 (Pondecejo test)>
A pondequeo was prepared by a conventional method using tapioca starch, glutinous seed tapioca starch, or hydroxypropyl glutinous seed tapioca starch (sample No. 3) with the composition shown in Table 39.

(Results of the pondejo test)
It was confirmed that pondecejo produced using 100% of the starchy raw material using the seed tapioca starch or the hydroxypropyl rice cake tapioca starch has a preferable soft feeling and mochi texture.

<Test 23 (Chinese bun test)>
Chinese buns were produced by a conventional method with the composition shown in Table 40 in which a part of the wheat flour was replaced with tapioca starch, glutinous seed tapioca starch, and hydroxypropyl glutinous seed tapioca starch (sample No. 3).

(Chinese bun test results)
It was confirmed that Chinese buns produced using glutinous seed tapioca starch and hydroxypropyl glutinous seed tapioca starch had favorable soft feeling and mochi texture.

<Reference test 1 (creep meter test)>
Yamagata bread was produced by the middle seed method at the same blending ratio as in Table 2 in which a part of the wheat flour was replaced with seed tapioca starch, tapioca starch, waxy corn starch, or waxy potato starch. The center of the produced bread was cut into a 40 mm square and a 20 mm thickness, and the resistance when the bread was compressed using a creep meter (RHEONER II CREEP METER RE-2-33005B, manufactured by YAMADEN) was measured. After compression once, the compression was released and then the second compression was performed. The maximum load required when compressing the first time is used as a guide for soft feeling, the maximum load when compressing the second time is used as the gum load, and the value of gum load / (first maximum load) is mochi texture. As a guideline.

Creep meter measurement conditions:
◎ Plunger: L50 + No. 2
◎ Compression speed: 5mm / sec

(Result of creep meter test)
Table 41 shows the measurement results. Bread made with glutinous seed tapioca starch has a significantly smaller maximum load required for compression than bread made with other starches, and the gum load / (first maximum load) value is clear It was shown that the bread containing glutinous seed tapioca starch was soft and had a mochi texture.

The present invention provides a bakery product that is soft and has an excellent texture, that is, a bakery product that has an excellent texture and a soft texture. The method for producing a bakery product of the present invention can be used for the production of various bakery products, and can be applied to the production of a wide range of bakery products to produce a bakery product having an excellent mochi texture and a soft feeling. Can do. Furthermore, since the manufacturing method of the bakery product of this invention can be applied also to refrigerated dough and frozen dough, it becomes possible to provide a high quality bakery product excellent in distribution characteristics.

Claims (9)

  In the starch raw material used for the manufacture of bakery products, among 100 parts by mass of the starch raw material, 0.5 to 100 parts by mass are glutinous seed tapioca starch and / or processed glutinous seed tapioca starch. A bakery product that is manufactured using raw materials.   The bakery product according to claim 1, wherein the processed glutinous seed tapioca starch is pregelatinized glutinous seed tapioca starch.   Processed glutinous tapioca starch is selected from hydroxypropyl pregelatinized tapioca starch, hydroxypropylated cross-linked pregelatinized tapioca starch, acetyl pregelatinized tapioca starch, and acetylated cross-linked pregelatinized tapioca starch The bakery product according to claim 1, which is one or more processed glutinous tapioca starches.   Processed glutinous tapioca starch is selected from acetyl glutinous tapioca starch, acetylated crosslinked glutinous tapioca starch, hydroxypropyl glutinous tapioca starch, and hydroxypropylated crosslinked glutinous tapioca starch. The bakery product according to claim 1, which is tapioca starch.   The bakery product according to any one of claims 1 to 4, wherein the bakery product is a bread, a cake, a donut, a baked confectionery, or a non-fermented bread.   In the starchy raw material used for the manufacture of bakery products, among 100 parts by weight of the starchy raw material, 0.5 to 100 parts by weight were blended so that glutinous seed tapioca starch and / or processed glutinous seed tapioca starch A starchy raw material mix for manufacturing bakery products.   The starch for producing bakery products according to claim 6, wherein the processed glutinous tapioca starch blended in the starch raw material is the processed glutinous tapioca starch specified in any one of claims 2 to 4. Quality raw material mix.   A method for producing a bakery product having a mochi texture and a soft feeling, characterized in that a bakery product is produced using the starchy raw material mix for producing a bakery product according to claim 6 or 7 as a starchy raw material.   The method for producing a bakery product according to claim 8, wherein the bakery product is a bread, a cake, a donut, a baked confectionery, or a non-fermented bread.