JP2019154308A - Mix powder for bakery product - Google Patents

Abstract

To provide mix powder for bakery product obtained by heating a batter dough which can be easily peeled from a mold or a baking plate.SOLUTION: The invention is configured so that, out of 100 mass parts of starch included in the mix powder, 2 mass parts or more mass parts are replaced with fat processed starch, for providing mix powder for bakery product obtained by heating a batter dough which can be easily peeled from a mold or a baking plate. Using the mix powder, a bakery product heated on a mold or baking plate and excellent in peeling property while maintaining original texture as it is, can be produced without affection to a flavor due to fat which is a conventional mold release agent. In addition, a new application of fat processed starch which serves as a peeling property improver of the bakery product obtained by heating a batter dough can be provided.SELECTED DRAWING: None

Description

  The present invention relates to a mixed powder for a bakery product obtained by heating batter dough, a bakery product manufactured using the mixed powder for the bakery product, and a method for manufacturing the bakery product.

Conventionally, starch and processed starch have been used in bakery products for the purpose of changing the texture. In particular, when it is desired to give a crisp texture, starch that tends to swell is often added.Such starch is pregelatinized and swells when heated, so that the dough penetrates into the details of the mold. Often, the peelability of the film becomes poor.
However, in order to stably produce a bakery product that uses a mold such as taiyaki, it is an essential condition that the peelability from the mold is good.

  Therefore, in order to facilitate the peeling of the bakery product produced by heating with a mold or a baking plate from the mold or the baking plate, a release agent composed of an oil or fat composition is usually used. There are two types of mold release agents: one that is applied to the surface of the mold or baking plate, and the other that is blended into the dough of the bakery product. Yes.

  For example, a dough-kneaded oil / fat composition in which tartaric acid or a salt thereof is mixed with edible oil / fat containing 3% by weight or more of diglyceride to improve the releasability of the baked food has been proposed (Patent Document 1). This oil / fat composition is mainly composed of edible oil / fat, and is positioned as an extension of a conventional release oil. In addition, as a non-oil composition, the dough of baked confectionery contains a paste such as gum arabic, and is adjusted so as to suppress the swelling of starch granules, so that the dough peelability is maintained while maintaining a good texture. (Patent Document 2) has been proposed.

On the other hand, oil- and fat-processed starch is a starch for foods manufactured by attaching a small amount of edible fats and oils to starch and processing it, and generally has a function of binding with protein components during cooking. It is used as a batter for fried foods.
Moreover, it has been reported that the fat processed starch which has specific solubility and emulsification ability is excellent in the texture improvement effect and the yield improvement effect at the time of mix | blending with foodstuffs, such as processed meat products (patent document 3).

JP 2000-116324 A JP 2002-281889 A International Publication No. 2012/164801

  An object of the present invention is to provide a mixed powder for a bakery product obtained by heating a batter dough, which can improve the peelability from a mold or a baking sheet while maintaining a sticky texture. . Moreover, by providing the bakery product manufactured using the mixed powder for bakery products and having improved peelability from the mold or baking plate without using a conventional release oil, and a method for producing the bakery product is there.

  In order to solve the above-mentioned problems, the present inventor has earnestly studied a mixed powder for bakery products obtained by heating batter dough, which has a good texture and has good peelability from a mold or a baking sheet. As a result, it is possible to improve the peelability of bakery products obtained by heating batter dough with a mold or a baking plate by blending a small amount of fat processed starch with a small amount of edible oil attached to starch and mixing it with mixed powder. The present inventors have found that a bakery product having excellent peelability can be obtained without using a release oil while maintaining the feeling, and the present invention has been completed.

  In the present invention, as a bakery product obtained by heating batter dough with a mold or a baking plate, cereals, dorayaki, Imagawa-yaki, Ningyo-yaki, Suzu Castella, Takoyaki, prepared with flour and starch as food ingredients, Examples include okonomiyaki, hot cake, pancake, waffle, crepe, inner mess, wafer, sponge cake, steamed bread, steamed cake, and the like. In such foods, when a relatively large amount of starch is blended, a problem in peelability is likely to occur, so that the product is more effective for products containing a large amount of starch. A product containing 5 parts by mass or more, preferably 10 parts by mass or more of starch in 100 parts by mass of the mixed powder, and has a remarkable effect.

That is, this invention consists of the mixed powder for bakery products of (1) and (2) below.
(1) Mix powder for bakery products obtained by heating batter dough, wherein the fat and oil processed starch is blended.
(2) The mixed powder according to (1), wherein the oil- and fat-processed starch is blended in an amount of 2 parts by mass or more out of 100 parts by mass of starch contained in the mixed powder.

Moreover, this invention consists of the peelability improving agent of the bakery product of (3) and (4), the manufacturing method of the bakery product of (5), or the bakery product of (6).
(3) A bakery product heated with a mold or a baking plate, using the material containing the mixed powder according to (1) or (2) as a raw material.
(4) The above bakery products are Taiyaki, Dorayaki, Imagawa Yaki, Doll Yaki, Bell Castella, Takoyaki, Okonomiyaki, Hot Cake, Pancake, Waffle, Crepe, Middle Skin, Wafer, Sponge Cake, Steamed Bread, or The bakery product according to (3), which is a steamed cake.
(5) A method for producing a bakery product, comprising preparing a batter dough containing the mixed powder according to (1) or (2), and heating the batter dough with a mold or a baking plate.
(6) An exfoliation improver for bakery products obtained by heating batter dough, comprising fat and oil processed starch as an active ingredient.

  According to the present invention, a bakery product that is manufactured by heating with a mold or a baking plate having excellent releasability without applying a release oil to the surface of the mold or baking plate or kneading into a dough as in the past. It is possible to provide a bakery product that is free from the influence of the release oil on the flavor of the bakery product and has improved texture and the peelability is improved.

  Fat and oil-modified starch is a food-grade starch produced by attaching a small amount of edible fat to starch and processing it, and has the function of binding with protein components during cooking. It is mainly used as. The fat and oil content in the oil- and fat-processed starch is a very small amount of about 0.3%, and the peelability of the bakery product obtained by heating the batter dough is improved simply by blending a small amount of the oil-and-fat processed starch into the mixed powder for bakery products. That was unpredictable. According to the present invention, a new use of a peel improver from a mold or a baking plate of a bakery product obtained by heating batter dough can be provided as an application of fat and oil processed starch.

  In the present invention, a bakery product obtained by heating batter dough is obtained by baking, steaming, or microwave heating batter dough mainly composed of flour and / or starch. Includes Taiyaki, Dorayaki, Imagawa Yaki, Ningyo Yaki, Suzu Castella, Takoyaki, Okonomiyaki, hot cake, pancake, waffle, crepe, inner skin, wafer, sponge cake, steamed bread, steamed cake, etc. .

  The batter dough mainly includes flour (flour and / or starch) and water, and optionally other components added. Although it depends on the type of bakery product, the general formulation of batter dough is a suspension that can flow through the pipe and contains 100 parts by weight or more of moisture with respect to 100 parts by weight of the powder. The dough can be rolled up or flattened somewhat tightly, and the general water content is less than 70 parts by weight with respect to 100 parts by weight of the powder.

  In the present invention, the mixed powder for bakery products refers to a mixture of raw materials such as flour, starch, salt, baking powder, yeast, sugars, and fragrances necessary for producing batter dough. A basic batter dough can be produced simply by adding water and other liquids to the mixed powder and mixing and stirring.

  Examples of cereal flour include wheat flour, rice flour (eg, fresh powder, rice bran flour), corn flour, buckwheat flour, rye flour, barley flour, and soybean flour. Examples of the starch include unprocessed starch and processed starch in addition to the oil- and fat-processed starch used in the present invention. Baking powder, active gluten, emulsifier, saccharide, salt, enzyme, yeast, egg, dairy product, fats and oils, spices, dietary fiber, and the like can be used in various combinations depending on the type of bakery product.

  In the present invention, the oil- and fat-processed starch refers to 0.005% by mass to 5% by mass, preferably 0.01% by mass to 2% by mass, more preferably 0% by mass of edible fats and / or edible fats and oils to the raw material starch. 0.02% by mass to 1% by mass, and then mixed so as to be uniform, and refers to a starchy material produced by a process including operations such as heating and aging.

  It does not specifically limit as raw material starch of fats and oils processed starch, A well-known thing can be selected 1 type, or 2 or more types. Examples thereof include wheat starch, potato starch, corn starch, waxy corn starch, tapioca starch, rice starch, sweet potato starch, and modified starches thereof. Modified starches include those that are acetylated, hydroxypropylated, etherified, phosphorylated, octenyl succinylated, crosslinked, etc., alone or in combination.

  The edible oil and fat used for the oil and fat processed starch is not particularly limited, and one or more known ones can be selected. For example, vegetable oil (soybean oil, corn oil, safflower oil, rapeseed oil, sesame oil, sesame oil, linseed oil, cottonseed oil, sunflower oil, peanut oil, olive oil, rice oil, palm oil, etc.), animal oil, medium chain fatty acid Triglycerides, and processed oils and fats obtained by processing such as fractionation, hydrogenation, and transesterification can be used. It does not specifically limit as an edible oil and fat related substance used for fats and oils processed starch, An emulsifier (glycerin fatty acid ester, sucrose fatty acid ester, etc.), phospholipid, fatty acid monoglyceride, diglyceride etc. are mentioned. In addition to the raw material starch and edible oil and fat and / or edible oil and fat related substances, auxiliary materials such as soybean powder and a pH adjuster can also be used.

  In the present invention, by adding 2 parts by mass or more, preferably 3.5 parts by mass or more, of the oil- and fat-processed starch in 100 parts by mass of starch contained in the mixed powder, the bakery with improved peelability without changing the texture. The product can be manufactured. When the oil- and fat-processed starch is used in an amount of less than 2 parts by mass with respect to 100 parts by mass of starch, the peelability from the heated bakery product mold or baking plate becomes insufficient.

  In order to produce a bakery product using the mixed powder for a bakery product of the present invention, the mixed powder for a bakery product of the present invention is used as a mixed powder for a bakery product, except that the mixed powder for a bakery product of the present invention is used. The production can be carried out without any particular difference from the production raw material, production treatment conditions and production method. For example, by mixing the mixed powder and water for the bakery product of the present invention and using the batter dough prepared by the mixing, the food material prepared by a predetermined method is heated with a mold or a baking plate. A bakery product with improved texture and peelability can be produced.

  Various ingredients can be added to the batter dough depending on the type of bakery product. For example, in the case of takoyaki, octopus chopping, green onions, red ginger and the like are added, and in the case of okonomiyaki, various ingredients for okonomiyaki can be added.

  A desired bakery product can be obtained by heating the batter dough thus prepared. Depending on the bakery product, it can be “baked”, “steamed”, and “microwave heated”, but it is more effective when baked. For example, in the case of Taiyaki, batter dough is filled into a Taiyaki mold, filling such as candy is added, and sandwiched between upper and lower molds. In the case of takoyaki, pour the batter dough into the takoyaki mold and turn it over, and in the case of okonomiyaki, batter the batter on the iron plate. In the case of steamed bread, batter dough is placed in a steaming mold and steamed. Steamed bread-like bakery products can also be prepared by putting batter dough into a mold and microwave heating in a microwave oven or the like.

  There are no particular limitations on the material and shape of the mold and the baking sheet used. Examples of the material of the mold and the baking plate include metals such as aluminum, copper, iron, and stainless steel, paper, and silicon. In addition to the round shape, polygonal shape, hemispherical shape, bell shape, disk shape, etc., the shape of the shape can also be a shape with a complicated shape such as Taiyaki or Ningyo-yaki.

EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations. In the following examples, “part” is “part by mass” and “%” is “mass%”.
[Test Example 1]

  Taiyaki was prepared and evaluated as shown below.

≪Preparation method≫
Mix powder was prepared with the formulation shown in Table 1. The following flours and starches were used.
Flour: King Star (Showa Sangyo Co., Ltd.)
Processed starch A: SF-4000 (Showa Sangyo Co., Ltd.)
Processed starch B: SF-1450 (Showa Sangyo Co., Ltd.)
Oil-fat processed starch A: 0.2 parts by mass of safflower oil (Showa Sangyo Co., Ltd.) is added to 100 parts by mass of processed starch A, and a mixture is obtained by stirring and mixing with a cutter mixer. Spread thinly, heat-ripen at 140 ° C. for 1 hour, and then cool at room temperature. Obtained fat processed starch Oil processed starch B: Saflower oil (Showa Sangyo Co., Ltd.) 0. 2 parts by weight was added and stirred and mixed with a cutter mixer to obtain a mixture. The mixture was thinly spread on an aluminum vat, aged by heating at 100 ° C. for 3 hours, and then cooled at room temperature. Processed starch Oil and fat processed starch C: Sanus bind A (Sanasu Co., Ltd.)
Fat and oil processed starch D: BT-800 (Sanwa Starch Co., Ltd.)

  Water was added to the mixed powders (Examples 1 to 10, Comparative Example 1) prepared according to the formulation shown in Table 1 at a water content shown in Table 1, and mixed with a whipper until there was no lumps. The dough 50 g / piece and the anko 40 g / piece were baked at 180 ° C. for 4 minutes and 20 seconds with a taiyaki baking machine.

≪Evaluation method≫
When taking out the baked taiyaki from the taiyaki baking machine, the state of adhesion of the dough to the baked surface was visually evaluated. For each mixed powder, 10 pieces were baked and evaluated, and the average score was calculated.
≪Evaluation criteria≫
5: No adhesion to the calciner and very good peelability 4: Very little adhesion to the calciner and good peelability 3: Slight adhesion to the calciner, slightly acceptable range 2: Firing machine 1: Good adhesion to the baking machine, very poor adhesion

≪Combination≫

≪Result≫
Of the 100 parts of the mixed powder, the baked baked bread was baked using the mixed powder for baking baked with 3 to 40 parts of the fat and oil processed starch, and the peelability from the baking mold is shown in Table 1. In Taiyaki where the shape of the baking mold was the most complicated, it was significantly easy to peel off from the baking mold only by replacing 4 parts of 100 parts of starch with oil-modified starch (Example 1). When 7 parts were replaced with fat-and-oil processed starch, the result that there was almost no adhesion to a baking machine and peeling was very good was obtained (Examples 2 and 6). Moreover, the sticky texture remained the same.
[Test Example 2]

  Steamed bread was produced and evaluated as follows.

≪Preparation method≫
With the formulation shown in Table 2, steamed bread mix powder was prepared. The same wheat flour and starch as those used in Test Example 1 were used.

  Water and whole eggs were added to the mixed powders prepared in accordance with the formulation in Table 2 (Examples 11 to 16 and Comparative Example 2) at the ratios shown in Table 2, and mixed with a whipper until there was no lumps. A paper mold (glassine case) was fitted to a round celcle (diameter 8.5 cm × height 3 cm), and 85 g of the dough was poured. After being steamed for 17 minutes in a 95 ° C. steamer, it was allowed to cool at room temperature for 30 minutes.

≪Evaluation method≫
When the paper mold was peeled off from the steamed bread after being allowed to cool, the state of adhesion of the fabric to the paper mold was visually evaluated. For each mixed powder, 10 steamed breads were prepared and evaluated, and the average score was calculated.
≪Evaluation criteria≫
5: No adhesion to the paper mold and very good peelability 4: Little adhesion to the paper mold and good peelability 3: Slight adhesion to the paper mold, but acceptable range 2: Paper mold There is adhesion to the paper and the peelability is poor. 1: The paper mold is firmly attached and the peelability is very poor.

≪Combination≫

≪Result≫
Table 2 shows the releasability from the paper mold of steamed bread manufactured using steamed bread mixed powder containing 4 parts or 12 parts of fat and oil processed starch among 100 parts of mixed powder. When 33 parts of 100 parts of starch were replaced with oil- and fat-processed starch, the peelability from the paper mold was remarkably improved and it was easy to peel off (Examples 11 and 13). When all 100 parts of starch were replaced with oil- and fat-processed starch, the result was that there was almost no adhesion to the paper mold, and the peelability was very good, and the texture was as it was.

In a bakery product manufactured by baking with a mold or a baking plate, it has been desired to eliminate poor appearance and poor yield of the bakery product due to the dough adhering to the mold or baking plate.
In the method of applying the mold release oil to the surface of the mold or the baking plate, the workability is poor, and therefore, a type to be blended with the bakery product has been desired. According to the present invention, without kneading the release oil into the dough, the bakery obtained by heating the batter dough with the same texture and excellent peelability while eliminating the influence of the release oil on the flavor of the bakery product Mixed powder for products can be provided.

Claims (6)

  A mixed powder for bakery products obtained by heating batter dough, characterized in that oil- and fat-processed starch is blended.   The mixed powder according to claim 1, wherein the oil- and fat-processed starch is blended in an amount of 2 parts by mass or more out of 100 parts by mass of starch contained in the mixed powder.   The bakery product heated with the type | mold or the baking board which uses the material containing the mixed powder of Claim 1 or 2 as a raw material.   The above bakery products are Taiyaki, Dorayaki, Imagawayaki, Ningyoyaki, Suzu Castella, Takoyaki, Okonomiyaki, Hotcake, Pancake, Waffle, Crepe, Midskin, Wafer, Sponge Cake, Steamed Bread, or Steamed Cake The bakery product according to claim 3.   A batter dough containing the mixed powder according to claim 1 or 2 is prepared, and the batter dough is heated with a mold or a baking plate. An exfoliation improver for bakery products obtained by heating batter dough, comprising fat and oil processed starch as an active ingredient.