JP4833960B2 - Burn-up improver for baked flour foods to improve texture and mold release - Google Patents

Description

  The present invention relates to a baking improver for baked flour food for improving the texture and releasability, and a baked product with improved texture and releasability produced using the baking improver for the baked food The present invention relates to a food and a manufacturing method thereof. In particular, the present invention uses a baking improver for baked goods containing finely pulverized curdlan having a specific gel strength to improve the texture of wheat baked food cooked on a baking plate or in a baking mold. And simultaneously, it is related with the method of providing the wheat baked food which utilized the flavor of the foodstuff raw material by improving the mold release property of the baked food cooked without using fats and oils conventionally.

  Conventionally, when producing a bakery product such as bread or pizza that is cooked by baking, various dough improving agents are added in order to create a soft feeling of the product. As components of such dough improving agents, thickening polysaccharides such as guar gum, xanthan gum, locust bean gum, pectin and the like are used as thickening stabilizers (JP 2004-33021 A, JP 2004-208703 A). JP, 2005-245409, JP 2005-261221, JP 2007-267641).

  Japanese Patent Application Laid-Open No. 2002-291396 discloses a quality improver containing a thickening stabilizer having an average particle size of 20 μm or less as a quality improving agent for confectionery and bread making. Are guar gum, pectin, locust bean gum, xanthan gum, tamarind gum, CMC and curdlan. Specifically, it describes that baked confectionery and breads that are soft and have a good melt in the mouth as crisps using guar gum, pectin, and xanthan gum. JP 2002-355012 A discloses a quality improver for takoyaki or okonomiyaki containing a thickening stabilizer of 20 μm or less similar to the above publication, and similarly, as the quality improver, Specific examples of producing takoyaki or okonomiyaki with a soft and soft feeling using guar gum, pectin and xanthan gum are described.

  On the other hand, in the past, when cooking baked food cooked on a baking plate or baking mold as described above, the mold release was performed in order to facilitate the release of the cooked food from the baking plate or from the baking mold. The agent is used. As the mold release agent, an oil or fat composition is usually used. The release agents include those used by applying to a baking plate such as an iron plate or the surface of a baking die, and those used by kneading into a dough for a baked food. As a thing used by applying to the surface of a baking plate such as an iron plate or a baking mold, for example, as disclosed in JP-A-2004-222588, fats and oils such as rapeseed oil and soybean oil, and polyglycerin condensed ricinolein Some release oils combined with an activator comprising a sucrose fatty acid ester of HLB 4 or less are applied to the surface of an iron plate or a baking mold and fired.

  Moreover, as disclosed in JP 2007-274975 A, a baked food crushed product having a lipid content of 35% by mass or more is laid on the bottom of a baking mold, and a bakery dough is placed thereon and baked. ing. Furthermore, JP 2007-252203 A discloses a release oil composition that is directly applied to a baking mold, containing 5 wt% or more of β-type oil crystals in the oil, such as salad oil and lard. Although oils and fats containing emulsifiers such as lecithin are described, these use oils and fats, and since emulsifiers also tend to be avoided by general consumers, In terms of taking advantage of the flavor of the original material, it is not always satisfactory for taste.

  On the other hand, examples of what is used by kneading into a dough for a baked food include kneading a salt such as a calcium salt in a cake dough, as disclosed in, for example, JP-A-2-92229 and JP-A-2005-23097. There is a known method of baking cakes using sodium carbonate or potassium carbonate for cake dough, adjusting the pH to 7.3 to 8.5, and using a minimum amount of release oil. Yes. Although this method is the minimum necessary, there is no difference from the conventional one in that it uses a release oil, and although the release of the dough after baking is permitted, the production site In addition, pH adjustment work is required, or the amount of calcium salt, sodium carbonate, or potassium carbonate added varies depending on the material mixed in the dough, so that practically difficult adjustment is required.

  JP-A-2000-116324 discloses a dough-kneaded oil composition in which tartaric acid or a salt thereof is blended with an edible oil containing 3% by weight or more of diglyceride to improve the releasability of the baked food. It is disclosed. This oil / fat composition is also mainly composed of edible oil / fat such as soybean oil and corn oil, and is nothing but an extension of the conventional release oil. Therefore, heretofore, a powerful mold release composition that improves the mold release property of a baked food without using fats and oils has not been known.

JP-A-2-92229. JP 2000-116324 A. JP 2002-291396 A. JP 2002-355012 A. JP 2004-33021 A. JP 2004-208703 A. Japanese Patent Application Laid-Open No. 2004-222588. JP-A-2005-23097. JP-A-2005-245409. Japanese Patent Laying-Open No. 2005-261221. JP2007-252203A. Japanese Patent Application Laid-Open No. 2007-267641. JP 2007-274975 A.

  An object of the present invention is to improve the texture and mold release property of a baked food product for improving the texture and mold release, and the baking improver for the baked food product. Baked food, and a method for producing the same, especially by using a baking improver for baked food, improving the texture of wheat baked food cooked on a baking plate or in a baking mold, and at the same time, As described above, a burn-up improver for grilled foods for producing a grilled wheat food that takes advantage of the flavor of the food material by improving the releasability of the cooked grilled food without using fats and oils, and the grilled food An object of the present invention is to provide a method for producing a baked food using a baking finish improving agent, and a baked food with improved texture and mold release using the method for producing a baked food.

  In order to solve the above-mentioned problems, the present inventor has intensively studied a baking improver for baked foods for improving the texture and releasability, and has obtained a finely pulverized curdlan having a specific gel strength. , Used as a baking improver for flour baked foods, mixed with the dough of baked foods to improve the texture of baked foods cooked on a baking plate or in a baking mold, and have a fluffy texture after baking In addition to the unique characteristics of curdlan, it improves the releasability of baked foods cooked on a baking plate or in a baking mold, and uses release oil as before. The present inventors have found that it is possible to obtain a flour-baked food excellent in releasability, and have completed the present invention.

That is, the present invention is a baked food cooked on a baking plate or in a baking mold, having a gel strength of 7.2 N / cm ² or more and containing finely pulverized curdlan as a main component. From the baked-up improver for the baked flour food to improve the texture and releasability, the baked-wheat food with improved texture and releasability using the baked-up improver for the baked food, and the production method thereof Become. The burn-up improving agent for baked flour foods of the present invention does not use edible fats and oils, so that the influence of the fats and oils on the flavor of the baked foods is eliminated, and the texture and release properties are improved by taking advantage of the flavors of the food materials. Baked foods can be manufactured.

  In the present invention, as the finely pulverized curdlan, a finely pulverized curdlan having an average particle diameter of 10 to 30 μm and remaining on the 106 μm mesh is 5% or less is used. In the present invention, examples of the baked flour food cooked on a baking plate or in a baking mold include bread, cake, pie, takoyaki, and okonomiyaki prepared using wheat flour as a food raw material.

  In the present invention, in order to produce a flour baked food with improved texture and releasability of the cooked baked food, it is prepared by blending the baking improver for flour baked food of the present invention and flour. It is possible to produce a food material using the flour dough as a constituent material by cooking it on a baking plate or in a baking mold. By this production method, a baked food with improved texture and releasability can be provided.

That is, the present invention specifically relates to (1) a sample that is heated in boiling water for 10 minutes to be gelled, immediately cooled in a water bath at 15 ° C. for 10 minutes, and the test is 10 mm in length except for both ends of the gel. The gel strength by the gel strength measurement method determined by making a piece and measuring the breaking point with a rheometer is 7.2 N / cm ² or more, the average particle size is 10 to 30 μm, and the aperture is 106 μm. It contains a finely pulverized curdlan with 5% or less remaining on the mesh as a main ingredient, and is mixed with flour dough and cooked on a baking plate or in a baking mold. and texture and releasability flour for improving the grilled food grilled uplink modifier, (2) pottery food product to be cooked baked board or baked type bread, cakes, pies, takoyaki, or, Comprising the above (1), wherein the flour grilled food grilled uplink modifier, which is a favorite baked.

The present invention also comprises ( 3 ) cooking a food material comprising a flour dough prepared by blending the finely pulverized curdlan described in ( 1 ) above and wheat flour on a baking plate or in a baking mold. A method for producing a flour-baked food with improved texture and releasability of the cooked baked food, and ( 4 ) a cooked food produced by the production method described in (3) above. The above-mentioned ( 4 ), wherein the baked food with improved texture and releasability of the baked goods and ( 5 ) the baked flour food is bread, cake, pie, takoyaki or okonomiyaki It consists of a flour-baked food with improved texture and releasability of cooked baked food.

  According to the present invention, the texture of a baked flour food cooked on a baking plate or in a baking mold can be improved, and a baked fluffy texture baked food can be provided. Because it is possible to obtain a finely baked flour food product without using mold release oil, it eliminates the effects of fats and oils on the flavor of the baked food, making it rich in taste by taking advantage of the flavor of the food material. It is possible to provide a baked food with improved texture and releasability.

The present invention has a gel strength of 7.2 N / cm ² or more and contains finely pulverized curdlan as a main component, and the texture of the baked food cooked on a baking plate or in a baking mold And a baking improver for baked foods for improving mold releasability, a baked food with improved texture and releasability using the baking improver for baked foods, and a method for producing the same. In the present invention, as the finely pulverized curdlan, those having an average particle diameter of 10 to 30 μm and those remaining on the 106 μmesh of 5% or less are used.

In the present invention, gel strength is measured as follows:
1. Operation method (1) Weigh 300 mg of this product, transfer to a potter type homogenizer (Tissue Grinder), add 15 mL of water, and suspend at a rotation speed of about 3500 rpm for 5 minutes.
(2) The suspension was transferred to a test tube (inner diameter: 15 mm), degassed under reduced pressure (10 mmHg or less), and then heated in boiling water for 10 minutes to cause gelation. Immediately in a 15 ° C. water bath for 10 minutes Cooling.
(3) A test piece having a length of 10 mm is prepared except for both ends of the gel, the breaking point is measured with a rheometer (Model RD-200 manufactured by Sun Scientific), and the gel strength is obtained by the following formula.

2. Calculation Gel strength (N / cm ² ) = (F / S) × 9.807
F: Breaking point display value (Kgf)
S: Bottom area of pressure-sensitive axis (cm ² )
9.807: Conversion factor from Kgf to N Breaking point measurement conditions
Measurement mode: 4
Pressure axis: 5.0mmφ (cylindrical type)
Sample stage speed: 200 mm / min
Maximum load: 1000g

In the present invention, the particle size is measured as follows.
1. Operation method:
(1) A 10 g sample is weighed with an upper pan balance, taken into a JIS test sieve (mesh size: 106 μm) having an inner diameter of 15 cm, and sieving by shaking it horizontally with hands.
(2) When there is almost no sample passing through the sieve, stop the sieve operation and accurately measure the amount (Wg) remaining on the sieve.

2. Formula: Particle size (106 μm residual amount,%) = (W / 10) × 100

  In the present invention, curdlan used as a main component of a baking improver for baked flour food is a heat-coagulable polysaccharide mainly composed of β-1,3-glucoside bonds produced by microorganisms. Examples of the polysaccharide include polysaccharides produced by alkali genus or Agrobacterium microorganisms. Specifically, the polysaccharide [Agricultural Biological Chemistry Vol.1 produced by Alkaligenes faecalis var Myxogenes strain 10C3K. 30, p. 196 (1966)], a polysaccharide (Japanese Patent Publication No. 48-32673) produced by a mutant NTK-u (IFO 13140) of Alkaligenes faecalis var Myxogenes strain 10C3K, Agrobacterium radiobacter ( Polysaccharides produced by IFO 13127) and its mutant U-19 (IFO 13126) (Japanese Examined Patent Publication No. 48-32684) can be used.

  In the present invention, a curdlan finely pulverized to an average particle diameter of 10 to 30 μm is used. In order to prepare the finely pulverized curdlan, a general curdlan powder can be used by a dry crusher such as a ball mill or a jet mill, or a freeze pulverizer using liquid nitrogen. Using the pulverizer, a pulverizer having a predetermined pulverization degree is prepared while adjusting the pulverization degree by a conventional method.

In the present invention, in order to obtain a finely pulverized curdlan having a predetermined gel strength, that is, a gel strength of 7.2 N / cm ² or more, the finely pulverized curdlan has an average particle diameter of 10 to 30 μm, and , Finely pulverized so that what remains on the 106 μ mesh is 5% or less. When the pulverization degree is excessive, gelation is difficult, and when the pulverization degree is excessively low, the dispersibility is deteriorated. Therefore, the pulverization degree having the above particle size is specified as the optimum pulverization degree. In the present invention, by using the finely pulverized curdlan having the above specific gel strength, the curdlan gel strength retains other flours and the like, while shrinking and releasing water by heating. Sliding between a baking plate such as an iron plate or a baking mold is improved, and release can be promoted.

  In order to produce a baked goods improvement product for the baked goods using the baking improver for the baked goods food of the present invention, except that the baking improver of the present invention is used as a baking improver for the baked food products, There are no particular differences from the raw material, the manufacturing process conditions and the manufacturing method of the baked food. That is, the finely pulverized curdlan and flour of the present invention are blended, and the food material prepared by a predetermined method is cooked on a baking plate or in a baking mold using the flour dough prepared by the blending. By doing so, it is possible to produce a baked flour food with improved texture and releasability of the baked food. In the present invention, the addition amount of the burn-up improver when producing the flour baked food is appropriately determined in each baked food to be produced, but is usually added in the range of 0.1 to 2.0%. . Examples of the baked flour food produced by the production method of the present invention include bread, cake, pie, takoyaki, and okonomiyaki.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

  A dough is prepared with a composition as shown in Table 1 using a commercially available takoyaki powder (not particularly limited, but easily available from Showa Flour Mills, for example).

To the dough 665.5g, 3.33g of curdlan without pulverization was added to prepare the dough, and after fully heated, poured into a takoyaki heating mold coated with salad oil. So baked.

A dough was prepared by adding 3.33 g of finely pulverized curdlan to 665.5 g of the dough prepared in the same manner and stirring well, and baked using a mold for takoyaki under the same conditions as in Example 1.

[Comparative example]
In the same manner, 3.33 g of flour was added to 665.5 g of the dough instead of finely pulverized curdlan, and baked using a mold for takoyaki under the same conditions as in Example 1 to obtain a control.

  The compositions of Examples 1 and 2 and the comparative example are summarized in Table 2.

  Table 3 summarizes the state of the baked takoyaki. As shown in the table, the ease of peeling from the baking mold was slightly improved by blending the curdlan that was not finely pulverized, but it was not sufficient. The use of the finely pulverized curdlan was remarkably easy to peel off. Moreover, the effect that the dough itself was baked plumply was also obtained.

Claims (5)

The sample is gelled by heating correctly in boiling water for 10 minutes, immediately cooled in a water bath at 15 ° C. for 10 minutes, a test piece having a length of 10 mm is formed by removing both ends of the gel, and the breaking point is measured with a rheometer. The gel strength measured by the gel strength measurement method is 7.2 N / cm ² or more, the average particle diameter is 10 to 30 μm, and the remaining amount on the sieve with an aperture of 106 μm is 5% or less. Wheat flour for improving the texture and releasability of baked goods mixed with flour dough and cooked on a baking plate or in a baking mold, characterized by containing finely pulverized curdlan as a main ingredient A baking improver for baked goods. The baking improver for baked flour food according to claim 1 , wherein the baked food cooked on a baking plate or in a baking mold is bread, cake, pie, takoyaki, or okonomiyaki. A food material comprising a flour dough prepared by blending the finely pulverized curdlan according to claim 1 and wheat flour, which is cooked on a baking plate or in a baking mold. A method for producing a baked food with improved texture and releasability. A flour-baked food with improved texture and releasability of the cooked baked food produced by the production method according to claim 3 . The flour-baked food product with improved texture and releasability of the cooked-baked food product according to claim 4 , wherein the flour-baked food product is bread, cake, pie, takoyaki, or okonomiyaki.