JP2015188358A - Acidic flour paste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide acidic flour pastes such as acidic custard, excellent in spread properties, extensibility, and packaging material releasability, regardless of having an acidic pH.SOLUTION: The acidic flour pastes contain 4 to 12 mass% of starches, 4 to 40 mass% of fat, and 0.01 to 1 mass% of agar. The starches preferably include a gelatinization and swelling inhibiting starch derived from a waxy starch and a gelatinization and swelling inhibiting starch derived from a non-waxy starch. The acidic flour pastes have a pH of preferably 1 to 5.5.

Description

  The present invention relates to acidic flower pastes such as acidic flower pastes and acidic custards, which have good spreadability and extensibility, and good packaging material peelability, even though the pH is acidic.

  Flower pastes and flower pastes having bodies obtained by gelatinizing starch such as custard have been widely used as toppings and fillings for breads and confectionery. These flour pastes are generally obtained by mixing starches such as wheat flour and cereal starches, milk, sugar, eggs, water, etc. and then gelatinizing them by heating, and are generally rich in viscoelasticity. It shows physical properties and texture.

  However, recently, it has been widely used in roll-in applications where sheet-like flour pastes are stretched at the same time as bakery dough, and it is rich in spread and extensibility rather than conventional physical properties rich in viscoelasticity. There is an increasing demand for physical properties. In this case, the spreadability and extensibility are generally given by adding fats and oils, but in this method, emulsification is destroyed due to aging of starches especially during refrigerated storage, and fat separation and moisture separation are performed. Emulsification stability has been a problem.

  Recently, many acidic flower pastes containing acidic materials such as citrus juice, yogurt, and coffee have come to be seen. When such a sour material is blended in a large amount, the starch gel is destroyed at the time of producing the flour paste, resulting in a weak body feeling and a problem that the peelability of the packaging material is deteriorated. Moreover, since the emulsification stability is extremely lowered, there is a problem of water separation during storage.

  Also, in confectionery bread applications, even when acidic food materials are used for flour pastes, there is usually no problem because sugars of about 8 to 30% by mass are usually added to give sweetness. In addition to the above-mentioned problems, there is a problem that the storage stability deteriorates because sugars cannot be used in the case of producing flour pastes mainly composed of acidity such as pizza, mayonnaise, cheese, tomato, etc. and not containing sweetness.

  For this reason, in flour pastes mainly composed of acidity and not containing sweetness, an acid such as acetic acid, lactic acid or citric acid is further added in order to improve the storage stability without relying on a preservative. In this case, since the pH is further lowered, the above problem occurs more remarkably.

Therefore, in the above acidic flour pastes, the amount of protein and thickening stabilizer is usually increased for the purpose of enhancing gel physical properties and improving emulsion stability. And extensibility will deteriorate extremely.
Oils and fats are also distributed for the purpose of improving the physical properties, but in order to obtain sufficient spreadability and extensibility, it is necessary to add a large amount of oils and fats. It will occur.

Here, it is conceivable to add a synthetic emulsifier for the purpose of improving the emulsification stability, but there is a possibility that the flavor expression of the taste component of the flour paste may deteriorate.
Thus, in the acidic flour paste, it has been difficult to achieve both sufficient spreadability and extensibility and sufficient emulsification stability, and to obtain better packaging material peelability.

  In order to cope with this problem, a method using an acid-soluble soybean protein (see, for example, Patent Document 1) has been proposed. However, this method is an invention for obtaining a flour paste suitable for a continuous bread-making method, and can only obtain good spreadability and extensibility after being subjected to extrusion shearing by a depositer or the like. In addition to having very viscoelastic properties and texture due to the use of too much protein that emphasizes resistance, the packaging material peelability is poor when it is used as it is without extrusion shearing with a depositor etc. The spreadability and extensibility are poor, and when used for roll-in, there is a problem that the adhesion to the fabric is poor and the emulsification stability at the time of baking is poor.

JP-A-7-184528

  The present invention provides acidic flower pastes such as acidic flower pastes and acidic custards, which have good spreadability and extensibility, and good packaging material peelability, even though the pH is acidic. is there.

  As a result of various studies to achieve the above object, the present inventors have found that the above problem can be solved by adding a small amount of agar to flour pastes having a specific composition. It was found that this is possible.

  The present invention has been made based on the above knowledge, and contains 4 to 12% by mass of starches, 4 to 40% by mass of fats and oils, and 0.01 to 1% by mass of agar. Is to provide.

  Moreover, this invention heats, after homogenizing the flour paste raw material containing 4-12 mass% of starches, 4-40 mass% of fats and oils, 0.01-1 mass% of agar, and an acidic raw material. The present invention provides a method for producing acidic flour pastes characterized by cooling.

  The present invention also provides a composite dough obtained by combining the above flour paste and bakery dough, and further a bakery food obtained by heating the composite dough.

  ADVANTAGE OF THE INVENTION According to this invention, even if it is acidic that pH is 5.5 or less, the emulsification stability is favorable and the packaging material peelability, spread property, and extensibility can provide the flower pastes. In addition, when the flower paste is combined with a bakery dough by a method such as wrapping, sanding, topping, or lamination and used as a composite dough, the adhesiveness with the dough is good and workability is improved.

Hereinafter, the acidic flour pastes of the present invention will be described in detail.
The flour pastes have a body made of gelatinized starch obtained by gelatinizing starch, and examples thereof include flour paste and custard.
Flower pastes generally use gelatinized starch obtained by gelatinizing non-modified starch derived from non-waxy starch such as wheat flour and corn starch as the gelatinized starch. When these non-modified starches are gelatinized by heating, the starch particle shape disappears due to swelling of the starch particles, forming a uniform starch gel, and this starch gel forms the body of flour pastes. .

  In the acidic flour pastes of the present invention, only the gelatinized starch obtained by gelatinizing the non-modified starch derived from the non-waxy starch may be used, but acid resistance is required as compared with ordinary flour pastes. Therefore, contrary to this, it is preferable to use a modified starch that has been processed to suppress the swelling of starch particles (gelatinized swelling-inhibited starch), and more preferably, the starch from which it is derived, Use two types of starch, waxy starch and non-waxy starch.

First, the gelatinized swelling-inhibiting starch will be described.
The gelatinized swelling-suppressed starch used in the present invention is obtained by further gelatinizing a modified starch that has been processed by any method so that the starch particles are suppressed from swelling when the starch is gelatinized by heating to leave a starch granule shape. It is obtained.
That is, this gelatinized swelling-inhibiting starch is characterized in that it retains the starch granule shape despite being gelatinized starch. Therefore, by using this gelatinized swelling-suppressed starch, the acidic flour pastes of the present invention having good emulsification stability and good packaging material peelability and extensibility can be obtained.
Specific examples of the gelatinized swelling-inhibiting starch include gelatinized crosslinked starch, gelatinized aged starch, gelatinized wet heat-treated starch, gelatinized emulsifier-treated starch, and the like in the present invention, preferably gelatinized crosslinked Starch, particularly preferably gelatinized phosphoric acid crosslinked starch is used.

  In addition, as the raw material starch of the gelatinization swelling suppression starch, starch commonly used in foods such as potato starch, sweet potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, glutinous rice starch, glutinous rice starch, etc. In the present invention, a raw starch (waxy starch) having a high amylopectin content such as tapioca starch, waxy corn starch, and sticky rice starch, potato starch, sweet potato starch, sago starch, corn starch, wheat starch, and glutinous rice It is preferable to use a raw material starch (non-waxy starch) having a low amylopectin content such as starch. In the present invention, those having an amylopectin content of 85% by mass or more are referred to as waxy starch, and those having an amylopectin content of less than 85% by mass are referred to as non-waxy starch.

In the acidic flour pastes of the present invention, gelatinized phosphate cross-linked starch derived from one or more kinds of waxy starch selected from tapioca starch, waxy corn starch and glutinous rice starch, potato starch, sago starch, corn starch, It is particularly preferred to use in combination with one or more non-waxy starch-derived gelatinized phosphoric acid cross-linked starches selected from wheat starch and glutinous rice starch.
Here, the mass ratio (the former: latter) of the gelatinized swelling-inhibiting starch derived from waxy starch and the gelatinized swelling-inhibiting starch derived from non-waxy starch is preferably 20:80 to 60:40, more preferably 25:75. ~ 50: 50. When the ratio of the gelatinized swelling-inhibiting starch derived from waxy starch is less than 20% by mass of the total of both, aging is likely to progress with time, and the extensibility may be deteriorated, and if it exceeds 60% by mass, There is a possibility that the packaging material peelability may deteriorate.

In addition, in the acidic flour pastes of the present invention, as the above starches, in addition to the gelatinized swelling-inhibited starch derived from waxy starch and the gelatinized swelling-inhibited starch derived from non-waxy starch, the non-chemically processed starch used in general acidic flower pastes These gelatinized starches may be used in combination.
The content of non-modified gelatinized starch in the acidic flour paste of the present invention is preferably 50% by mass or less, more preferably 30% by mass or less, still more preferably 5% by mass or less, most preferably in starches. It is preferable not to contain.

  As raw material starch of non-modified gelatinized starch, starches generally used in foods, such as corn starch, waxy corn starch, tapioca starch, wheat starch, potato starch, sweet potato starch, sago starch, rice starch, waxy rice starch, etc. And other flours such as strong flour, semi-strong flour, medium flour, thin flour, durum flour, whole grain flour, rye flour, barley flour and rice flour can be used without particular limitation.

  In the acidic flour pastes of the present invention, the total content of all starches, that is, non-modified gelatinized starch, gelatinized swelling-inhibited starch derived from waxy starch, and gelatinized swelling-inhibited starch derived from non-waxy starch are combined. The content is 4 to 12% by mass, preferably 5 to 10% by mass. In addition, some of the flours listed above as raw starch for non-modified gelatinized starch include components other than starch (for example, protein). In the present invention, such flours are not starch. The content of starch is calculated by considering it as starches.

The acidic flour pastes of the present invention are required to be at least acidic, but the pH is preferably 1 to 5.5, more preferably 1 to 5.3, and even more preferably 3.0 to 5.3. To do.
Here, if the pH is over 5.5, the storage stability may not be sufficiently maintained, and if the pH is less than 1, the acidity may be too strong, and sufficient emulsion stability may not be obtained. is there.

As an acidic raw material used in order to make the acidic flour paste of this invention into the said pH, an acidic fruit juice and a sour agent are mentioned, for example.
Acid juice includes strawberry, cassis, blueberry, citron, acerola, apricot, plum, tangerine, orange, kiwifruit, guava, grapefruit, cherries, shikwasa, watermelon, pear, natsumikan, pineapple, lotus cup, passion fruit, papaya , Biwa, Grape, Mango, Hyuga Summer, Hebe, Kumquat, Cabos, Sweet Summer, Hassaku, Melon, Mangosteen, Yellow Peach, White Peach, Lychee, Raspberry, Apple, Lemon and other Juices, Puree with Reduced Water Content , Pastes, jams and other processed products.
Specific examples of acidulants include adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, carbon, acetic acid, fumaric acid, malic acid, phosphoric acid, phytic acid, and salts thereof. Of these, one or more of them can be used.
In addition, fermented foods, such as cheese, fermented milk, fermented fruit juice, wine, coffee, etc. are mentioned as acidic food materials other than fruit juice and a sour agent.

  Examples of the fats and oils used in the acidic flower pastes of the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, Various vegetable oils and animal fats such as olive oil, canola oil, beef tallow, milk fat, pork fat, cacao butter, fish oil, whale oil, etc., and these were subjected to one or more treatments selected from hydrogenation, fractionation and transesterification Examples include processed oils and fats. These fats and oils can be used alone or in combination of two or more. Among these, it is preferable to use together the transesterified oil and fat which transesterified the palm fraction soft part oil, and Haieru rapeseed extremely hardened oil. In this case, it is preferable to use 50 to 99.8% by mass, particularly 70 to 99.6% by mass of the transesterified oil and fat obtained by transesterifying the palm fraction soft part oil. It is preferable to use 0.2 to 2% by mass, particularly 0.4 to 1% by mass in combination.

In the acidic flour paste of the present invention, the content of fats and oils is 4 to 40% by mass, preferably 5 to 30% by mass, and more preferably 5 to 25% by mass. If the oil content is less than 4% by mass, acidic flour pastes having good spreadability and extensibility cannot be obtained. On the other hand, if it exceeds 40% by mass, the emulsion stability deteriorates, it is easy to be sticky, the oil content is easily separated, the problem that the acidic powder paste melts into the mouth, and the acidic flour paste and Vigorous oil separation occurs when the composite dough combined with the bakery dough is baked.
In addition, when the auxiliary raw material containing fats and oils is used for the acidic flour paste of this invention, the fats and oils content contained in those auxiliary raw materials shall be included in the content of the said fats and oils.

In addition, saccharides can be used for the acidic flour pastes of the present invention.
The saccharide is not particularly limited as long as it is a low-molecular saccharide such as monosaccharide, disaccharide, and oligosaccharide other than the high-molecular saccharide such as the above-mentioned starch. For example, sucrose, granulated sugar, powdered sugar, Liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, Examples include xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide and the like. These saccharides can be used alone or in combination of two or more.

  The content of the saccharide can be used without particular limitation in the range of 0 to 40% by mass as the solid content in the acidic flour pastes of the present invention, from the aspect of flavor expression of the acidic flavor material, Further, in the present invention, the saccharide content is preferably 10% by mass or less as a solid content in the flour pastes of the present invention because it has a certain degree of preservability with acid without using saccharides.

Moreover, it is preferable that the acidic flour paste of this invention does not contain trans acid substantially. Hydrogenation is a typical method for raising the melting point of fats and oils, but hydrogenated fats and oils, except for completely hydrogenated fats and oils, usually contain about 10 to 50% by mass of trans acid in the constituent fatty acids. .
On the other hand, there is almost no trans acid in natural fats and oils, and the oils and fats derived from ruminants contain only less than 10% by mass. In recent years, oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans acid and have an appropriate consistency have been required.
The term “substantially free of trans acid” as used herein means that the content of trans acid is preferably less than 10% by mass, more preferably 5% by mass or less, and most preferably 1% by mass in the total constituent fatty acids of the oil and fat It means the following.

  The acidic flour paste of the present invention contains agar in an amount of 0.01 to 1% by mass, preferably 0.05 to 0.5% by mass, more preferably 0.1 to 0.5% by mass. By containing a small amount of agar in this manner, the packaging material peelability can be dramatically improved while maintaining good spreadability and extensibility of the acidic flower pastes. In addition, since the emulsification stability is improved, the physical property improvement effect by preventing emulsification breakage at the time of production or combined work on bakery dough, the water separation prevention effect and the texture improvement effect by improving water retention Can also be obtained.

  The above-mentioned effects of the present invention can be obtained only with agar among the many thickening stabilizers. For example, when gellan gum, which is a stronger gelling agent, is used, the packaging material peelability is improved, but the emulsion stability is not. If enough guar gum is used for water storage in refrigerated storage and the thickening effect is higher, the emulsification stability is improved to some extent, but the packaging material peelability is poor. As described above, the reason why the effect of the present invention is obtained even though agar is not used in acidic foods because it is low in acid resistance among thickening stabilizers is not clear. Then, only agar can realize a “crisp” texture gel without a paste-like feeling, so it seems that it shows some approximate effect even in the acidic region.

  Although it does not restrict | limit especially as agar which can be used by this invention, What is necessary is just what was conventionally used for foodstuffs, for example, the agar obtained by mainly extracting from the red alga Tengusa, Ogonori etc. is mentioned. . This agar includes yarn agar, stick agar, flake agar, powder agar, and the like. In addition, agar whose properties have been modified by some method can also be used. In addition, as agar with modified physical properties, those with increased gel strength, those with reduced gel strength, those with increased viscoelasticity, those with reduced viscoelasticity, those with higher melting points, those with lower melting points, etc. Is mentioned. In the present invention, one or more of these can be used without any particular limitation.

In addition, as agar used by this invention, it is preferable that a mass mean molecular weight is 30,000-1,000,000, and it is more preferable that it is 200,000-400,000. Further, it is preferable that the gel strength of the day Hiyamizu formula in 1.5 mass% is 10~1,200g / cm ^2, more preferably 500~800g / cm ^2. In the present invention, by using agar in this range, the above-mentioned sufficient effect can be obtained with a smaller addition amount.

  In addition to the agar, the acidic flour paste of the present invention is particularly preferable in that it contains locust bean gum and xanthan gum because the emulsion stability can be improved. The content of locust bean gum and xanthan gum in the acidic flour paste of the present invention is 0.01 to 2% by mass, particularly 0.1 to 1% by mass in total of the locust bean gum and xanthan gum in the acidic flour paste. It is preferable. The mass ratio of locust bean gum and xanthan gum is not particularly limited, but is the former: the latter, preferably 30-70: 70-30, more preferably 40-60: 60-40.

Moreover, the acidic flour pastes of the present invention can contain other thickening stabilizers other than the agar, locust bean gum and xanthan gum within a range not affecting the effects of the present invention.
Examples of other thickening stabilizers include gellan gum, guar gum, carrageenan, gum arabic, alginic acids, pectin, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, glucomannan, gelatin and the like. , One or more selected from these can be used.
The content of the other thickening stabilizer is preferably 0.1% by mass or less, more preferably 0.05% by mass or less in the acidic flour paste of the present invention.

Moreover, it is preferable that the acidic flour paste of this invention does not contain a synthetic emulsifier at the point which can make flavor expression favorable.
Examples of the synthetic emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, Sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride and the like.

  For the acidic flour pastes of the present invention, an emulsifier that is not the synthetic emulsifier can be used. Examples of the emulsifier include soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, milk fat globule membrane protein, and one or more selected from these can be used. .

  In the flour pastes of the present invention, other food materials and food additives that can be used as raw materials for flour pastes can be used. For example, salting agents such as water, salt and potassium chloride, milk -Milk and dairy products such as condensed milk, skim milk powder, casein, whey powder, butter and cream, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red bean pigment, tocopherols, tea extracts, etc. Antioxidants, plant proteins such as wheat protein and soy protein, milk proteins and animal proteins such as whey protein concentrate and total milk protein, eggs such as whole eggs, egg yolk and egg white powder and various processed eggs, flavorings, seasonings Foods, food preservatives, shelf life improvers, enzymes, fruits and fruit juices other than the above-mentioned acidic materials, nut paste, spices, spice extract, cacao mass, cocoa powder, vegetables, Kind, seafood and the like.

  Of these food materials and food additives, water and components containing water such as milk and eggs are used so that the water content in the acidic flower pastes of the present invention is 30 to 70% by mass. It is preferable to do.

Next, the manufacturing method of the acidic flour paste of this invention is described.
The acidic flour paste of the present invention is obtained by homogenizing a flour paste raw material containing 4 to 12% by mass of starch, 4 to 40% by mass of fats and oils, 0.01 to 1% by mass of agar, and an acidic material. It can be obtained by heating and cooling.

  In addition, when using gelatinization swelling suppression starch as said starch here, this swelling suppression starch may be gelatinized or non-gelatinized, but the following preliminary emulsification It is preferable to use a non-gelatinized material in that the viscosity of the composition is suppressed, and the production is easy and stable production is possible.

Hereinafter, the preferable manufacturing method of the acidic flour paste of this invention when the swelling suppression starch derived from a waxy starch and the swelling suppression starch derived from a non-waxy starch are used is described.
Specifically, first, starch 4-12 mass% (this starch contains the swelling suppression starch derived from the said waxy starch and the swelling suppression starch derived from non-waxy starch), 4-40 mass% of fats and oils, and water, Aqueous ingredients such as milk and eggs, and acidic ingredients such as acidic fruit juice and acidulant, and sugar flour, locust bean gum and xanthan gum, and other ingredients as required. A pre-emulsified composition is made. At that time, the ratio of the water phase to the oil phase (the former: the latter, based on mass) is preferably 90:10 to 65:35. In addition, when adding a thickening stabilizer, it is preferable to add to an oil phase from the point of workability | operativity.

  Next, the obtained preliminary emulsified composition is homogenized by a homogenizer such as a valve-type homogenizer, a homomixer, or a colloid mill, preferably at a pressure of 0 to 80 MPa, and then heated. Heating is sterilized by heating such as UHT, HTST, batch type, retort, microwave heating, etc. using direct heating methods such as injection and infusion methods, or indirect heating methods such as plate, tubular, and scraping. Alternatively, it can be carried out by heat sterilization or cooking using a direct fire or the like. The heating temperature is preferably 60 to 130 ° C., and the heating time is preferably 0.05 to 30 minutes. Moreover, you may homogenize again after a heating if necessary.

  Although the non-gelatinized starch is swollen by this heating operation, the gelatinized swelling-inhibiting starch used in the present invention is inhibited from swelling even at this stage, and thus, even in the obtained acidic flour pastes. It retains the starch shape. Moreover, when gelatinization swelling suppression starch is used, the shape of starch is hold | maintained without further swelling at this stage.

  Next, the heated pre-emulsified composition is cooled. The cooling may be rapid cooling, slow cooling, or the like, and aging may be performed before or after cooling. Furthermore, the obtained acidic flour pastes of the present invention may be stored in a refrigerated state or a frozen state as necessary.

  Furthermore, the acidic flour pastes of the present invention may have a sheet shape, a block shape, a column shape, a die shape, or the like. Preferred sizes for each shape are: sheet form: 50 to 1000 mm long, 50 to 1000 mm wide, 1 to 50 mm thick, block form: 50 to 1000 mm long, 50 to 1000 mm wide, 50 to 500 mm thick, columnar: Diameter 1 to 25 mm, length 5 to 100 mm, dice shape: length 5 to 50 mm, width 5 to 50 mm, and thickness 5 to 50 mm.

  The acidic flower pastes of the present invention thus obtained are used for filling, topping, kneading, folding (roll-in), such as cookies, pie, shoe, sable, sponge cake, butter cake, cake donut, etc. It can be widely used for confectionery, bread, French bread, Danish, sweet roll, yeast donut bread and the like. Among these, the flour pastes of the present invention can be particularly preferably used for folding (roll-in).

Next, the composite fabric of the present invention will be described.
The composite dough of the present invention is obtained by combining the acidic flour paste of the present invention with a bakery dough by a method such as filling, topping, kneading, folding, and wrapping.

  Examples of the bakery dough include, for example, cookie dough, pie dough, shoe dough, sable dough, sponge cake dough, butter cake dough, cake donut dough, bread loaf dough, confectionery dough, French bread dough, Danish dough, sweet roll dough, yeast Examples include confectionery dough such as donut dough and bread dough.

  Examples of the composite dough include, for example, a wrapping cloth in which pasty acidic flower pastes are wrapped in a bakery cloth, a laminated cloth in which pasty acidic flower pastes are topped or sanded on a bakery cloth, and a sheet form on a bakery cloth Laminated dough rolled in acid flour paste, continuous baking line, block-like acid flour paste is extruded into a thin plate using a fat pump etc., laminated dough rolled into bakery dough, cylindrical shape And mixed dough in which dice-shaped acidic flower pastes are dispersed in a bakery dough.

  The amount of the acidic flour paste of the present invention used in the composite dough of the present invention varies depending on the type of bakery dough, but is generally preferably 10 to 100 parts by mass, more preferably 100 parts by mass of bakery dough. 20 to 70 parts by mass.

Next, the bakery food of the present invention will be described.
The bakery food of the present invention is obtained by heating the composite dough as necessary after rolling, forming, proofing, and rack time.

Examples of the heating method include firing, frying, and steaming, and one or more treatments selected from these can be performed.
The baking conditions for baking the composite dough are preferably 160 to 250 ° C., particularly 170 to 220 ° C., as in the case of ordinary bakery foods. When the temperature is lower than 160 ° C., the fire path tends to deteriorate and a good texture is difficult to obtain. Moreover, when it exceeds 250 degreeC, the water | moisture content of acidic flower pastes will fly too much and a color luster will deteriorate easily, and it will become scorched, and a food taste will deteriorate easily.

Rack time is particularly effective when the composite fabric is fried. By taking the rack time, the moisture of the bakery dough can be blown off and the surface can be solidified. As a result, the moisture of the bakery dough can be reduced and the oil absorption during the frying operation can be reduced. It is desirable to take the above, and a preferable effect can be obtained by standing in an environment having a relative humidity of 50% or less for 10 to 40 minutes.
The above-mentioned frying operation of the composite dough is preferably carried out at 160 to 250 ° C., particularly 170 to 220 ° C., as in the case of ordinary donuts. When the temperature is lower than 160 ° C., there is much oil absorption, and it is difficult to obtain a good texture. When it exceeds 250 ° C., it tends to cause scorching and poor taste.

  The steaming conditions for steaming the composite dough are preferably 80 to 120 ° C, particularly 90 to 100 ° C, and the humidity is preferably 90 to 100%, more preferably 95 to 100%, as in a normal steamed cake or the like. Is preferred.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited at all by these Examples.

[Example 1]
Agar (mass average molecular weight 300,000, 1.5 mass) with random transesterified fats and oils of palm super olein with iodine number 65 of 19.94 mass% and high rapeseed rapeseed extremely hardened oil (iodine value less than 1) 0.06 mass% gel strength of Japan Hiyamizu expressions in% is 700g / cm ²⁾ 0.3 wt%, was added to the oil phase of xanthan gum 0.2% by weight and 0.2% by weight locust bean gum. 56.3% by weight of water, 2.1% by weight of phosphate-crosslinked starch derived from waxy corn, 4.9% by weight of phosphate-crosslinked starch derived from corn, 10% by weight of sugar mixed fructose glucose liquid sugar (sugar content 75% by weight), 2% by mass of sodium chloride, 3% by mass of protein concentrated whey powder, 0.2% by mass of dried egg white, 0.3% by mass of lactic acid and 0.5% by mass of tomato flavor were mixed to obtain an aqueous phase. This oil phase and water phase are heated and dissolved, mixed, emulsified, homogenized, heat sterilized, filled in pillows made of 0.2 mm thick polyethylene, cooled to 22 ° C., length 400 mm, width 200 mm, A tomato-flavored acidic flour paste having a sheet shape of 8 mm thickness and having no added synthetic emulsifier was obtained.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0.3% by mass, and the saccharide content is 7.5% by mass as the solid content. The mass ratio of gelatinized swelling-inhibiting starch derived from waxy starch and non-waxy starch-derived gelatinized swelling-inhibiting starch is 30:70, the content of gelatinized swelling-inhibiting starch in starch is 100% by mass, and the trans acid content is It was 1 mass% or less.
The obtained acidic flour paste was subjected to a packaging material peelability test, an emulsification stability test, and a bakery test described below.

[Example 2]
The same formulation and production method as in Example 1 except that 0.3% by mass of agar in Example 1 was changed to 0.8% by mass and 56.3% by mass of water was changed to 55.8% by mass. A sheet-like tomato-flavored acidic flower paste as an addition was obtained.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0.8% by mass, and the saccharide content is 7.5% by mass as the solid content. The mass ratio of gelatinized swelling-inhibiting starch derived from waxy starch and non-waxy starch-derived gelatinized swelling-inhibiting starch is 30:70, the content of gelatinized swelling-inhibiting starch in starch is 100% by mass, and the trans acid content is It was 1 mass% or less.
The obtained acidic flour paste was subjected to a packaging material peelability test, an emulsification stability test, and a bakery test described below.

Example 3
The same formulation and production method as in Example 1 except that 0.3% by mass of agar in Example 1 was changed to 0.15% by mass, and 56.3% by mass of water was changed to 56.45% by mass. A sheet-like tomato-flavored acidic flower paste as an addition was obtained.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0.15% by mass, and the saccharide content is 7.5% by mass as a solid content. The mass ratio of gelatinized swelling-inhibiting starch derived from waxy starch and non-waxy starch-derived gelatinized swelling-inhibiting starch is 30:70, the content of gelatinized swelling-inhibiting starch in starch is 100% by mass, and the trans acid content is It was 1 mass% or less.
The obtained acidic flour paste was subjected to a packaging material peelability test, an emulsification stability test, and a bakery test described below.

Example 4
In Example 1, a sheet-like tomato-flavored acidic flour with the same composition and production method as in Example 1 except that the pH was adjusted to 3.5 using lactic acid after heat sterilization. A paste was obtained.
The pH of this acidic flour paste is 3.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0.3% by mass, and the saccharide content is 7.5% by mass as a solid content. The mass ratio of gelatinized swelling-inhibiting starch derived from waxy starch and non-waxy starch-derived gelatinized swelling-inhibiting starch is 30:70, the content of gelatinized swelling-inhibiting starch in starch is 100% by mass, and the trans acid content is It was 1 mass% or less.
The obtained acidic flour paste was subjected to a packaging material peelability test, an emulsification stability test, and a bakery test described below.

[Comparative Example 1]
Except that 0.3% by mass of agar in Example 1 was changed to 2% by mass and 56.3% by mass of water was changed to 54.6% by mass, the same formulation and production method as in Example 1 was carried out without adding a synthetic emulsifier. A sheet-like tomato-flavored acidic flower paste was obtained.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 2% by mass, the saccharide content is 7.5% by mass as a solid content, and waxy The mass ratio of starch-derived gelatinized swelling-inhibited starch and non-waxy starch-derived gelatinized swelling-inhibited starch is 30:70, the content of gelatinized swelling-inhibited starch in starch is 100% by mass, and the trans acid content is 1 mass. % Or less.
The obtained acidic flour paste was subjected to a packaging material peelability test, an emulsification stability test, and a bakery test described below.

[Comparative Example 2]
A synthetic emulsifier is not added in the same formulation and production method as in Example 1 except that 0.3% by mass of agar in Example 1 is not added and 56.3% by mass of water is changed to 56.6% by mass. A sheet-like tomato-flavored acidic flower paste was obtained.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0% by mass, the saccharide content is 7.5% by mass as a solid content, and waxy The mass ratio of starch-derived gelatinized swelling-inhibited starch and non-waxy starch-derived gelatinized swelling-inhibited starch is 30:70, the content of gelatinized swelling-inhibited starch in starch is 100% by mass, and the trans acid content is 1 mass. % Or less.
The obtained acidic flour paste was subjected to a packaging material peelability test, an emulsification stability test, and a bakery test described below.

[Comparative Example 3]
The same formulation and production method as in Example 1, except that 1% by weight of gelatin was used instead of 0.3% by weight of agar in Example 1 and that 56.3% by weight of water was changed to 55.6% by weight. A sheet-like tomato-flavored acidic flour paste with no synthetic emulsifier added was obtained.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0% by mass, the saccharide content is 7.5% by mass as a solid content, and waxy The mass ratio of starch-derived gelatinized swelling-inhibited starch and non-waxy starch-derived gelatinized swelling-inhibited starch is 30:70, the content of gelatinized swelling-inhibited starch in starch is 100% by mass, and the trans acid content is 1 mass. % Or less.
The obtained acidic flour paste was subjected to a packaging material peelability test, an emulsification stability test, and a bakery test described below.

[Comparative Example 4]
The same formulation and production method as in Example 1 except that 0.1% by mass of gellan gum was used instead of 0.3% by mass of agar in Example 1 and that 56.3% by mass of water was changed to 56.5% by mass. Thus, a sheet-like tomato-flavored acidic flour paste with no synthetic emulsifier added was obtained.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0% by mass, the saccharide content is 7.5% by mass as a solid content, and waxy The mass ratio of starch-derived gelatinized swelling-inhibited starch and non-waxy starch-derived gelatinized swelling-inhibited starch is 30:70, the content of gelatinized swelling-inhibited starch in starch is 100% by mass, and the trans acid content is 1 mass. % Or less.
The obtained acidic flour paste was subjected to a packaging material peelability test, an emulsification stability test, and a bakery test described below.

[Comparative Example 5]
A sheet-like tomato-flavored acidic flour paste with the same composition and production method as in Example 1 except that 0.3% by mass of agar in Example 1 was changed to 0.3% by mass of HM pectin. Got.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0% by mass, the saccharide content is 7.5% by mass as a solid content, and waxy The mass ratio of starch-derived gelatinized swelling-inhibited starch and non-waxy starch-derived gelatinized swelling-inhibited starch is 30:70, the content of gelatinized swelling-inhibited starch in starch is 100% by mass, and the trans acid content is 1 mass. % Or less.
The obtained acidic flour paste was subjected to a packaging material peelability test, an emulsification stability test, and a bakery test described below.

[Comparative Example 6]
The same as Example 1 except that the agar in Example 1 was not added, 0.2% by mass of xanthan gum was changed to 0.4% by mass, and 56.3% by mass of water was changed to 56.4% by mass. A sheet-like tomato-flavored acidic flour paste with no synthetic emulsifier added was obtained by blending and manufacturing method.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0% by mass, the saccharide content is 7.5% by mass as a solid content, and waxy The mass ratio of starch-derived gelatinized swelling-inhibited starch and non-waxy starch-derived gelatinized swelling-inhibited starch is 30:70, the content of gelatinized swelling-inhibited starch in starch is 100% by mass, and the trans acid content is 1 mass. % Or less.
The obtained acidic flour paste was subjected to a packaging material peelability test, an emulsification stability test, and a bakery test described below.

[Comparative Example 7]
Example 1 except that the agar in Example 1 was not added, the locust bean gum 0.2% by mass was changed to 0.4% by mass, and the water 56.3% by mass was changed to 56.4% by mass. A sheet-like tomato-flavored acidic flour paste with no synthetic emulsifier added was obtained by the same blending and production method.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0% by mass, the saccharide content is 7.5% by mass as a solid content, and waxy The mass ratio of starch-derived gelatinized swelling-inhibited starch and non-waxy starch-derived gelatinized swelling-inhibited starch is 30:70, the content of gelatinized swelling-inhibited starch in starch is 100% by mass, and the trans acid content is 1 mass. % Or less.
The obtained acidic flour paste was subjected to a packaging material peelability test, an emulsification stability test, and a bakery test described below.

[Comparative Example 8]
The same composition as in Example 1 except that agar in Example 1 was not added, 3% by mass of protein concentrated whey powder was changed to 6% by mass, and 56.3% by mass of water was changed to 53.6% by mass. A sheet-like tomato-flavored acidic flour paste with no synthetic emulsifier added was obtained by the production method.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0% by mass, the saccharide content is 7.5% by mass as a solid content, and waxy The mass ratio of starch-derived gelatinized swelling-inhibited starch and non-waxy starch-derived gelatinized swelling-inhibited starch is 30:70, the content of gelatinized swelling-inhibited starch in starch is 100% by mass, and the trans acid content is 1 mass. % Or less.
The obtained acidic flour paste was subjected to a packaging material peelability test, an emulsification stability test, and a bakery test described below.

<Packaging peelability test>
The acid flour pastes obtained in Examples 1 to 7 and Comparative Examples 1 to 8 were refrigerated and stored at 5 ° C. for 24 hours, and then the packaging material peelability was evaluated according to the following evaluation criteria. I wrote in 1.
-Packaging material peelability evaluation standard (double-circle): The adhesion to a packaging material was not seen at all.
○: Adhesion to the packaging material was not observed at all, but was slightly glossy.
Δ: Slight adhesion to the packaging material was observed.
X: Adherence to a clear packaging material was observed.

<Emulsion stability test>
The acid flour pastes obtained in Examples 1-7 and Comparative Examples 1-8 were stored frozen at -20 ° C for 3 weeks, then thawed overnight at a 10 ° C incubator, and the emulsified state was evaluated as follows. The results are shown in Table 2.
-Evaluation standard of emulsion stability A: Neither water separation nor oil separation was observed.
○: Neither water separation nor oil separation was observed, but there was no gloss.
Δ: Some water separation was observed.
X: Some oil separation was observed.
XX: A clear water separation was observed.
XXX: A clear oil separation was observed.

<Bakery test>
Using the sheet-like acidic flower pastes obtained in Examples 1 to 7 and Comparative Examples 1 to 8, flour paste folded danishes were produced by the following blending and production methods.
About the obtained acidic flower paste folding danish, according to the following evaluation criteria, the workability | operativity at the time of roll-in and the melt | dissolution of the acidic flower paste part were evaluated, respectively. The results are shown in Table 3.

(Combination of Danish fabric)
50 parts by weight of strong powder, 50 parts by weight of flour, 3 parts by weight of skim milk powder, 1.5 parts by weight of salt, 8 parts by weight of whole egg (net), 3 parts by weight of yeast, 0.1 part by weight of yeast food, margarine for kneading 10 Part by mass, 48 parts by mass of cold water, 70 parts by mass of chip-shaped margarine.

(Danish fabric manufacturing method)
Powerful flour, weak flour, skim milk powder, yeast food, kneading margarine are put in a mixer bowl, mixed using a vertical mixer for 3 minutes until each material becomes uniform at low speed, and then frozen into a chip-shaped margarine And mixed at low speed for 1 minute. Furthermore, cold water and whole eggs in which yeast and salt were dissolved were added with stirring, and the mixture was mixed at a low speed for 2 minutes to raise the kneading temperature to 20 ° C. Next, after taking a floor time of 20 minutes, the dough was cooled for 60 minutes in a -20 ° C. freezer, and was folded three times on a reverse sheeter to obtain 27 layers of Danish dough.

(Production method of acid flower paste folded Danish)
The Danish dough is rolled to a thickness of 6 mm, 50 parts by weight of sheet-like acidic flower paste is placed on 100 parts by weight of the Danish dough, and then wrapped, and then rolled in three times with a reverse sheeter. A composite fabric that is a laminated fabric of layers (9 acidic flower paste layers) was obtained. After cooling this composite dough at 2 ° C. for 4 hours, it is rolled to a thickness of 10 mm, cut into a width of 30 mm and a length of 150 mm, a single cut is made in the center, and the end is passed through three times, This was placed on a top plate and fermented for 50 minutes with a proofer having a temperature of 34 ° C. and a relative humidity of 80%, and then baked for 14 minutes in a fixed kiln set to 200 ° C. on the top and 180 ° C. on the bottom.

-Roll-in workability (extensibility and adhesion between fabrics) Evaluation standard A: Appropriate hardness, good extensibility, and no breakage.
○ +: Slightly hard, but good extensibility.
○-: Slightly soft, but good extensibility.
Δ +: too hard, poor extensibility, and slightly cut
Δ-: There is stickiness and the fabric is slightly slipped.
X +: It is too hard, the extensibility is extremely poor, and there are many cuts.
X-: Stickiness is severe, and the protrusion from the dough and the slippage of the dough are seen.
-Crisis evaluation criteria A: Extremely good melt in the mouth.
○: Good melting in the mouth.
(Triangle | delta): It is a little waxy, or has a little stickiness, and is a little inferior.
X: It is a waxy texture, or is sticky and bad.

Claims (10)

  An acidic flour paste comprising 4 to 12% by mass of starch, 4 to 40% by mass of fat and oil, and 0.01 to 1% by mass of agar.   The acidic flour paste according to claim 1, having a pH of 1 to 5.5.   The acidic flour paste according to claim 1 or 2, wherein the starch contains gelatinized swelling-inhibited starch derived from waxy starch and gelatinized swelling-inhibited starch derived from non-waxy starch.   Content of saccharides is 10 mass% or less as solid content, The acidic flour paste as described in any one of Claims 1-3 characterized by the above-mentioned.   The acidic flour paste according to any one of claims 1 to 4, which is substantially free of trans acid.   The acidic flour paste according to any one of claims 1 to 5, further comprising xanthan gum and locust bean gum.   The acidic flour paste according to any one of claims 1 to 6, which does not contain a synthetic emulsifier.   It is characterized by heating and cooling after 4-12% by mass starch, 4-40% by mass fat and oil, 0.01-1% by mass agar, and a flour paste raw material containing an acidic material. A method for producing acidic flower pastes.   The composite dough which combined the acidic flower paste and bakery dough as described in any one of Claims 1-7.   A bakery food obtained by heating the composite dough according to claim 9.