JP5189713B2 - Strawberry premix for baked food with strawberry and method for producing bakery food with strawberry - Google Patents

Abstract

A mochi (rice cake) premix for mochi-containing bakery foods, said premix comprising (a) mochi flour and (b) a pregelatinized starch and/or a processed pregelatinized starch.

Description

  TECHNICAL FIELD The present invention relates to a koji premix for baked bakery foods, and a method for producing a baked food containing koji using the koji premix.

  As bakery foods with potatoes, pie with potatoes that wraps cocoons or fertilization with pie dough, bread with potatoes that wraps potatoes or fertilizer with bread dough, and the like are known. In the manufacture of baked bakery foods, fermented foods such as fertilizer produced by adding water to koji flour, white flour, etc., kneading and heating are used, and koji, meat, fruits In general, it is made by wrapping a material such as vegetables in a cocoon such as fertilizer or by using a cocoon-like material alone and further wrapping it in flour dough and baking it. However, in this case, there has been a problem that, during baking, the cocoon such as fertilizer expands due to heat and protrudes out of the flour dough, resulting in the generation of many products that are not valuable as products.

  The protrusion of the koji to the outside of the flour dough is the gas taken in the koji or the completely wrapped contents (koji etc. It is considered that the gas contained in) is expanded by heat. Usually, in order to prevent the protrusion of the cocoon, the temperature at the time of baking is lowered, or soft potatoes are used in the manufacture of bakery food, but the protrusion of the cocoon at the time of baking can be sufficiently prevented. There wasn't. Therefore, it has been desired to develop a method capable of easily producing baked foods such as baked confectionery and baked bread such as baked bread without causing the candy to protrude outward from the flour dough during baking.

  Various premixes are disclosed as premixes for easily producing foods (Patent Documents 1 and 2). However, in the manufacture of baked bakery foods, no premix has been developed that can easily produce baked baked foods without baking the candy from the flour dough during baking.

JP 2002-153202 A JP-A-6-327394

  The present invention fundamentally improves the problems such as the fact that the cocoon protrudes from the flour dough during the baking of the baked bakery food as described above, and the fertilizer etc. There is no need to produce cocoons, and it is easy to produce bakery foods containing potatoes without significantly reducing labor costs and utility costs, and without installing facilities for producing fertilizer such as fertilizers in advance such as a steaming machine or steamer. The purpose is to do.

  That is, the problem of the present invention is that it is not necessary to prepare a koji such as fertilizer in advance, so that a baked food containing koji can be easily produced, and the koji does not protrude outside the flour dough during baking in the production of the bakery food. It is providing the manufacturing method of the bakery foodstuffs containing strawberry using the strawberry premix for bakery foods containing strawberry, and this strawberry premix. The present invention also has a slow aging of cocoons in baked foods containing strawberry (which means that specific molecules gradually return to their original state when cooled, and is also called β-formation), and is stored in a frozen state. It is another object of the present invention to provide a method for producing a baked food containing straw.

  As a result of intensive research in order to solve the above problems, the present inventors, in the manufacture of baked bakery food, instead of wrapping potatoes such as fertilizer in the flour dough, (a) rice flour and ( b) When a raw koji dough prepared by mixing a premix containing pregelatinized starch and / or pregelatinized starch and water is wrapped with flour dough, the koji dough is gelatinized at the time of baking. As a result, it was found that the koji does not protrude out of the flour dough during baking.

  The present inventors have also found that, in the baked bakery food using the premix, the aging of the candy is slow, and the baked bakery food that can be frozen and stored can be produced by using the premix. Furthermore, the present inventors further prepared a bakery food product obtained by wrapping strawberry dough wrapped in pie dough or bread dough, etc. in the manufacture of bakery foods, and the like. When wrapping, by leaving a part of the rice cake or the like unwrapped, when the rice cake dough is further wrapped in flour dough and baked, it is due to the thermal expansion of the gas in the rice cake or rice cake dough. It has been found that the protrusion of the koji outside the flour dough can be prevented more sufficiently. Based on the above findings, the present inventors have made further studies and completed the present invention.

That is, the present invention relates to the following inventions.
(1) A koji premix for bakery foods containing koji, comprising (a) koji powder and (b) pregelatinized starch and / or pregelatinized starch.
(2) A part or the whole of the dough obtained by mixing the koji premix for bakery foods with koji and water, becomes a koji-like shape by being alphatized at the time of baking. Strawberry premix for bakery foods with strawberries.
(3) The potato-containing bakery according to (1) or (2), wherein the cocoon powder is at least one selected from the group consisting of cocoon powder, pregelatinized powder, and pregelatinized powder. Food pre-mix.
(4) The above (1) to (1), wherein the pregelatinized starch is at least one selected from the group consisting of pregelatinized rice starch, pregelatinized rice starch, pregelatinized corn starch, and pregelatinized potato starch. 3. A koji premix for bakery foods containing koji according to any one of 3).
(5) The group wherein the pregelatinized starch is composed of acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, hydroxypropylated phosphate crosslinked starch, and phosphate monoesterified phosphate crosslinked starch The koji premix for bakery foods with koji according to any one of the above (1) to (4), characterized in that it is at least one selected from the above.
(6) The strawberry premix for bakery foods with strawberry according to any one of (1) to (5), further comprising a saccharide.
(7) The weight ratio of the (a) starch powder to the (b) pregelatinized starch and / or pregelatinized modified starch is 65:35 to 95: 5. The strawberry premix for bakery foods with strawberry according to any one of (6).
(8) The amount of the saccharide is 100 to 250 parts by weight with respect to a total of 100 parts by weight of the (a) starch powder and the (b) pregelatinized starch and / or pregelatinized modified starch. The strawberry premix for bakery foods containing strawberry according to (6) or (7), which is characterized in that
(9) The koji premix for bakery foods with strawberry according to any one of (1) to (8), wherein the bakery food is bread or baked confectionery.
(10) The koji premix for bakery foods with koji described in (9), wherein the baked confectionery is a pie.
(11) (i) A step of preparing a koji dough by mixing at least water with a koji premix for bakery foods according to any one of (1) to (10), and (ii) the A method for producing a bakery food containing straw, comprising the step of wrapping straw dough with flour dough.
(12) (i) A step of preparing a koji dough by mixing at least water with a koji premix for bakery foods according to any one of (1) to (10), (ii) koji, Wrapping at least one selected from the group consisting of fish, shellfish, meat, eggs, beans, fruits and vegetables using the straw dough and flour dough in this order, and (iii) said (ii) And baking the flour dough containing at least one kind selected from the group consisting of salmon, fish, shellfish, meat, eggs, beans, fruits and vegetables obtained in (1) and straw dough. To make baked bakery food.
(13) The method for producing baked bakery food according to (11) or (12), wherein the flour dough is pie dough or bread dough.

  When the koji dough prepared by mixing the premix of the present invention and water is used, it is not necessary to prepare koji for fertilization etc. in advance as in the case of the production of conventional baked confectionery. Manufacturing is very simple. For this reason, labor costs and utility costs can be saved significantly. In addition, since the manufacture of baked bakery foods becomes very simple, even in places that do not have facilities for manufacturing cocoons or fertilizers, or individuals who do not have cocoon or fertilizer manufacturing technology, cocoons (or fertilizers), or cocoons It becomes possible to produce a bakery food containing rice cake (or fertilizer) wrapped in potato. In addition, according to the present invention, the rice cake dough is made into a cocoon-like shape during baking of the flour dough wrapped around the dough, so that the rice cake does not protrude out of the flour dough. Can be easily and industrially produced.

  Furthermore, in the bakery foods containing koji produced by mixing the premix of the present invention and water, aging of koji in the food is slow. That is, in the baked bakery food manufactured using the strawberry premix for baked foods according to the present invention, the aging of the cocoon is suppressed, and the cocoon is hardly aged. Since the baked food with strawberries produced by mixing the premix of the present invention and water has a slow aging of strawberries even after freezing storage, the premix and the manufacturing method of the present invention are baked with strawberries that can be stored frozen. It is also suitably used for food production.

FIG. 1 is a diagram showing a state before baking of a baked pie using the premix (left column) and fertilizer application (right column) of the present invention. FIG. 2 is a view showing a state after baking of the baked pie using the premix (left column) and the fertilizer application (right column) of the present invention. FIG. 3A is an enlarged view of a part of the left column of FIG. FIG. 3B is an enlarged view of a part of the right column of FIG. FIG. 4 is a view showing a state before baking of straw-filled rice cake bread using the premix (left column) and ume powder (right column) of the present invention. FIG. 5 is a diagram showing a state after baking of straw-filled rice cake bread using the premix (left column) and ume powder (right column) of the present invention. 6A is an enlarged view of a part of the left column of FIG. FIG. 6B is an enlarged view of a part of the right column of FIG. FIG. 7A is a diagram showing the state of a dough when pregelatinized starch is used. FIG. 7B is a diagram showing the state of the dough when waxy corn processed starch is used. FIG. 7C is a diagram showing the state of the dough when tapioca modified starch is used. FIG. 7D is a diagram showing the state of the dough when only the koji powder containing no modified starch is used.

  The present invention relates to a koji premix for bakery foods containing koji, which contains (a) koji flour and (b) pregelatinized starch and / or pregelatinized starch. The koji premix for bakery foods according to the present invention is usually a koji-like shape when a part or the whole of a dough (koji dough) obtained by mixing with water is alphatized during baking. The water mixed with the koji premix for bakery foods containing koji can be added alone or as a component of other liquids such as milk. The liquid other than water is not particularly limited as long as it is a liquid containing water, and examples thereof include milk, soy milk, cream, vegetable juice, fruit juice, or a combination of two or more thereof.

  In a preferred embodiment, the koji premix for koji-baked food of the present invention has, for example, a part or all of koji dough obtained by mixing about 25 to 75 parts by weight of water with 100 parts by weight of the premix. It is made into a bowl-like shape by being α-ized at the time of firing. The temperature of baking is not specifically limited, What is necessary is just the temperature normally used for manufacture of a bakery foodstuff, Preferably, it is about 150-250 degreeC. The firing time is not particularly limited, but is preferably about 10 minutes to 30 minutes.

  In the present invention, “boiled dough” means a raw dough that is not normally heated and cannot be edible as it is, and may be described as “raw boiled dough”. In addition, the “boiled dough” does not include a koji or fertilizer that is usually prepared by heating such as boiling, baking, or steaming. In the present invention, “baked food containing straw” means a food made by wrapping and baking strawberries in a flour dough (for example, flour dough). Examples of the “bakery foods with strawberries” include foods such as salmon, fish, shellfish, meat, eggs, beans, fruits, vegetables and the like wrapped in the straw dough, and further wrapped in flour dough and baked. included. The “bakery food” is not particularly limited, and means, for example, baked goods or bread. The baked bakery food of the present invention is a bakery food containing strawberry inside, and is not particularly limited, for example, pie with strawberry, baked bun with strawberry, moon cake with strawberry, cake with strawberry, cookie with strawberry, biscuit with strawberry, Examples include baked confectionery such as steamed buns; In the present invention, “koji premix” means a mixed powder in which raw materials are mixed in advance for the preparation of koji dough. In the present invention, “α-formation” means gelatinization (α-formation) by heating a substance containing moisture. The above-mentioned “α-ized” means that, for example, when starch containing water is heated, the starch granules absorb water and swell to increase the viscosity. However, a specific material (for example, pre-gelatinized starch) ) Is partially gelatinized (α-ized) by adding water, and further gelatinized (α-ized) is promoted by heating (firing). “Aging of koji” means that the koji is cooled, so that starch in the koji gradually returns to the original state before baking, and the koji becomes hard, and is also called β-ization.

  The koji powder used in the koji premix for bakery foods of the present invention is not particularly limited, but those made from koji rice can be suitably used, preferably koji powder, pregelatinized koji powder and pregelatinized koji. It is at least one selected from the group consisting of powder. Those manufactured by a conventionally known technique can be used. Among these, cocoon powder, pregelatinized powder, or pregelatinized powder is preferable. For example, when producing bread with cocoons using a cocoon premix for bakery foods with cocoons, it is preferable to use α-ized cocoon powder, α-ized cocoon powder, etc. as the cocoon powder. For example, when producing a pie with straw, it is preferable to use straw powder or the like as (a) flour.

  As long as the effect of the present invention is exhibited, the strawberry premix for bakery foods according to the present invention may contain (a) flour other than potato flour. Although it does not specifically limit as other grain flour (cereal flour other than rice bran flour) used, For example, rice flour, wheat flour, barley flour, buckwheat flour, acne flour, wax flour, etc. are mentioned. Although it does not specifically limit as rice flour, For example, brown rice, brown rice, germinated brown rice, red rice, black rice flour, etc. are mentioned, These may be gelatinized. The said flour can use what was manufactured by the conventionally well-known technique, and can be used individually or in combination of 2 or more types.

  The pregelatinized starch used in the koji premix for bakery foods of the present invention is not particularly limited, but is preferably selected from the group consisting of pregelatinized rice starch, pregelatinized rice starch, pregelatinized corn starch and pregelatinized potato starch Is at least one kind. Those manufactured by a conventionally known technique can be used. Among them, pregelatinized rice starch or pregelatinized corn starch is preferable.

  The pregelatinized starch used in the koji premix for bakery foods according to the present invention is preferably a starch that is viscous at low temperatures and slow in aging. Such pregelatinized starch is not particularly limited, but is preferably acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, hydroxypropylated phosphate crosslinked starch, and phosphate monoesterified phosphorus. It is at least one selected from the group consisting of acid-crosslinked starches, more preferably acetylated adipic acid-crosslinked starch. You may use these individually or in combination of 2 or more types. As the pregelatinized starch such as acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch or hydroxypropylated phosphoric acid cross-linked starch, those produced by a conventionally known technique can be used.

  For example, when producing a baked bread, a baked pie, etc. using a strawberry premix for bakery foods containing strawberry, (b) acetylated adipic acid cross-linked starch or the like as pregelatinized starch and / or pregelatinized processed starch It is preferable to use it.

  The koji premix for bakery foods according to the present invention preferably further contains a saccharide. Examples of sugars include, but are not limited to, sugars such as granulated sugar and sugar; oligosaccharides such as maltose, trehalose, fructose, and maltose; sugar alcohols such as maltitol, sorbitol, xylitol, and hydrogenated syrup. You may use these individually or in combination of 2 or more types. Among them, a solid or powdered one is preferable, and for example, granulated sugar, maltose or glucose is preferable.

  For example, in the case of producing bread with rice cake using the rice cake premix for bakery foods of the present invention, (a) rice cake powder to be used for the premix may use α-ized rice cake powder and α-ized rice cake powder. Preferably, acetylated adipic acid cross-linked starch is used as the (b) pregelatinized starch and / or pregelatinized modified starch. In addition, for example, when producing potato-containing pie, it is preferable to use cocoon powder as (a) cocoon powder, and (b) acetylated adipic acid cross-linked as pregelatinized starch and / or pregelatinized processed starch. It is preferable to use starch.

  The koji premix for bakery foods of the present invention may be subjected to a fine sieve to remove lump of powder before mixing with a liquid such as water.

  The koji premix for bakery foods of the present invention preferably has a weight ratio of (a) koji flour to (b) pregelatinized starch and / or pregelatinized modified starch of about 65:35 to 95: 5. When the weight ratio of the (a) koji powder and the (b) pregelatinized starch and / or pregelatinized starch is within the above range, the processability, texture, taste and the like of the koji dough are excellent. More preferably, the weight ratio of the (a) starch and the (b) pregelatinized starch and / or pregelatinized modified starch is about 70:30 to 90:10.

  In the koji premix for bakery foods with koji, the weight ratio of the koji flour (a) to the (b) pregelatinized starch and / or pregelatinized modified starch is about 75:25 to 90:10. Is more preferable. When the weight ratio of the (a) starch powder and the (b) pregelatinized starch and / or pregelatinized modified starch is in the above range, the processability, texture, taste and the like become more excellent. Particularly preferably, the weight ratio of the (a) starch to the (b) pregelatinized starch and / or pregelatinized modified starch is about 75:25 to 85:15. When (b) contains pregelatinized starch and pregelatinized starch, the weight ratio of (a) starch powder to (b) pregelatinized starch and pregelatinized starch is preferred. Is about 70:30 to 90:10.

  In the koji premix for bakery foods according to the present invention, the amount of sugar is preferably 100 parts by weight in total of (a) koji powder and (b) pregelatinized starch and / or pregelatinized processed starch. On the other hand, it is about 100 to 250 parts by weight. The amount of the saccharide is more preferably about 150 to 220 parts by weight with respect to 100 parts by weight in total of (a) starch powder and (b) pregelatinized starch and / or pregelatinized modified starch, Preferably it is about 150-200 weight part. The blending amount of these saccharides is the total amount thereof when two or more saccharides are included.

  Among them, for example, if it is a koji premix for pies with koji, (a) about 70 to 90 parts by weight of koji powder, (b) about 10 to 30 parts by weight of acetylated adipic acid crosslinked starch, (a) It is preferable to blend about 90 to 110 parts by weight of granulated sugar and about 90 to 110 parts by weight of malt sugar with respect to 100 parts by weight of the total of (b). Preferably, the weight ratio of (a) and (b) is about 70:30 to 90:10.

  In addition, for example, in the case of a koji premix for koji bread, (a) about 45 to 55 parts by weight of pregelatinized flour and about 45 to 55 parts by weight of pregelatinized koji flour, and (b) acetylated About 15 to 25 parts by weight of adipic acid-crosslinked starch, about 90 to 110 parts by weight of granulated sugar and about 70 to 90 parts by weight of malt sugar are preferably added to 100 parts by weight of the total of (a) and (b). . In addition, in the case of the koji premix for koji bread, the weight ratio of the pregelatinized koji powder to the pregelatinized koji powder in (a) is preferably about 45:55 to 55:45. Preferably, about 15 to 25 parts by weight of (b) is used per 100 parts by weight of (a).

  In addition to the above, the koji premix for bakery foods with koji of the present invention is not limited to the above, for example, milk components, oils and fats, swelling agents, inorganic salts, emulsifiers, rice bran, flavor, spices, coloring One or more kinds of known ingredients such as ingredients and vegetable powders may be contained.

  Although it does not specifically limit as said milk component, For example, milk powder, skim milk powder, soybean milk powder, etc. are mentioned. You may use these individually or in combination of 2 or more types.

  The fats and oils are not particularly limited, and examples include butter, margarine, shortening, lard, olive oil and the like. You may use these individually or in combination of 2 or more types.

  Although it does not specifically limit as said swelling agent, For example, baking powder, baking soda, yeast powder etc. are mentioned. You may use these individually or in combination of 2 or more types.

  Examples of the inorganic salts include, but are not limited to, for example, sodium chloride, ammonium chloride, magnesium chloride, ammonium carbonate, ammonium hydrogen carbonate, sodium hydrogen carbonate, potassium carbonate, calcium carbonate, ammonium sulfate, calcium sulfate, magnesium sulfate, and tricalcium phosphate. Diammonium hydrogen phosphate, ammonium dihydrogen phosphate, sodium monohydrogen phosphate, calcium dihydrogen phosphate, ammonium alum and the like. You may use these individually or in combination of 2 or more types.

  The koji premix for bakery foods according to the present invention is a known method comprising (a) koji flour, (b) pregelatinized starch and / or pregelatinized starch, and other ingredients blended as desired. Can be produced by mixing and / or stirring. Preferably, the (a) starch powder and the (b) pregelatinized starch and / or pregelatinized modified starch, and other components to be blended as desired are mixed and / or stirred until uniform.

  In the koji premix for koji-baked food of the present invention, the bakery food is preferably bread or baked confectionery. The baked confectionery is not particularly limited, and examples thereof include baked confectionery such as pie, baked bun, moon cake, cake, cookies, biscuits, and manju, and pie is preferred.

  The koji premix for bakery foods containing koji obtained in this way is usually capable of preparing raw koji dough just by mixing and / or stirring with water or the like at room temperature. The raw koji dough is wrapped alone or in raw koji dough, and the ingredients such as koji are wrapped, and this is further wrapped in flour dough, and the raw koji dough is made into a koji shape by baking and alphatizing it. In addition, when the raw koji dough produced from such a premix of the present invention is used, it is possible to produce a good quality koji-baked food with no koji protruding from the flour dough when baking koji-baked food. It becomes possible. In addition, when wrapping the utensils or the like with the raw koji dough, do not wrap all of the utensils or the like hardened with the raw koji dough, By wrapping in a state where the bottom portion is not wrapped), it is possible to more sufficiently prevent the koji from protruding from the flour dough.

  The koji premix for bakery foods with koji of the present invention is suitably used for the production of baked food with koji. Among them, it is preferably used for the production of baked confectionery such as baked pie and baked bread. For example, a koji premix for baked bread suitable for the production of baked bread, a koji premix for baked confectionery suitable for the production of baked confectionery containing potato is one of the preferred embodiments of the present invention.

  The present invention includes (i) a process for preparing a koji dough by mixing the koji premix for koji-baked food and at least water, and (ii) a process for wrapping the koji dough with a flour dough. A method for producing food is also included. Such a manufacturing method is also referred to as manufacturing method 1 of the present invention. The production method 1 of the present invention may further include a step of forming the koji dough into a desired shape before or after the step (ii), a step of forming the flour dough into a desired shape, and the like. Moreover, you may include the process of baking the flour dough containing the koji dough obtained by (iii) process (ii) (what wrapped koji dough with flour dough). Moreover, the flour dough-containing flour dough obtained in step (ii) can be stored before baking, and may be stored until immediately before baking, for example, by freezing. However, after frozen storage, it is preferable to completely thaw and bake after reaching room temperature.

  The production method 1 of the present invention is at least selected from the group consisting of salmon, fish, shellfish, meat, eggs, beans, fruits, vegetables and the like before wrapping the salmon dough with flour dough in step (ii). A step of wrapping one kind (hereinafter also referred to as “tool”) with the koji dough may be included. In this case, in the step (ii), the dough wrapped with the ingredients (at least one selected from the group consisting of salmon, fish, shellfish, meat, eggs, beans, fruits and vegetables) is flour dough Wrapping with is preferable. When wrapping a koji dough that wraps an ingredient such as a koji with a flour dough, it is preferable to provide a portion that is not covered with a koji at the bottom of the ingredient such as a hard koji, as will be described later.

  The present invention includes (i) a step of preparing a koji dough by mixing the koji premix for bakery foods with koji and at least water, (ii) kite, fish, shellfish, meat, eggs, beans, fruits And a step of wrapping at least one selected from the group consisting of vegetables and vegetables using the straw dough and flour dough in this order, and (iii) (ii) (ii) the straw, fish, shellfish, meat, eggs obtained And a method for producing a baked bakery food including a step of baking a flour dough containing at least one kind selected from the group consisting of beans, fruits and vegetables and strawberry dough. Such a manufacturing method is also referred to as manufacturing method 2 of the present invention. The production method 2 of the present invention may further include a step of forming the koji dough obtained in the step (i) into a desired shape, a step of forming a flour dough into a desired shape, and the like. Also, in order to make it easier to wrap the ingredients with straw dough, the ingredients are hardened by a known method (for example, using the bean paste as candy, minced meat tied together with eggs, chopped powder, etc.) A process such as forming into a size or shape may be included. The method of wrapping the utensil using the koji dough and the flour dough in this order is not particularly limited. The method of first wrapping the utensil with the koji dough and then wrapping the koji dough with the flour dough, the koji dough and the flour dough A method of wrapping, placing the ingredients on the dough, and wrapping the ingredients with the dough and flour dough can be used. The flour obtained in the step (ii) and the flour dough with straw dough are around at least one kind selected from the group consisting of straw, fish, shellfish, meat, eggs, beans, fruits and vegetables. Part or all of them are wrapped with straw dough, and the ingredients and straw dough are further wrapped with flour dough.

The koji dough obtained by mixing koji premix for koji containing bakery food produced in the step (i) and at least water is also included in the present invention.
The flour dough containing the dough produced by wrapping the dough produced in the step (ii) with the flour dough, or the utensil and the dough wrapped using the koji dough and the flour dough in this order. Flour dough is also encompassed by the present invention.

  Although it does not specifically limit as said cocoon, For example, the following etc. are mentioned, for example: Mushroom, Koshian, Chestnut, White, Walnut, Sesame, etc.

Examples of the fish include, but are not limited to, the following seafood and the like: Ainame, red sea bream, red sea bream, red sea bream, cherry blossom, red sea bream, red sea bream, red sea bream, red sea bream, sea bream, and more. Iwashi, Iwana, Eel, Kawahagi, Ei, Oiwawa, Okiami, Oze, Sasago, Kajika, Kakiki, Katsuo, Kama, Kai, Kanpachi, Kisu, Kibinago, Gingara, Kimedai, Guchi, Koi, Salmon (Sujiko, how much, Mefun), mackerel, shark, caviar, Sayori, Sawara, Sanma, Shishamo, Shiramame, Shimaaji, Shirao, Suzuki, Tai, Tatsuo, Tara (Tarako, Shirako, Mako), Dojo , Flying fish, najitsu, jiji, herring, sea bream, sea bream, falcon, flatfish, fugu, funa, hobo, hokkake , Fish, such as tuna, masu, managatsu, mutsu, mejina, marube, yamame, wasagi; crab (hair, crab, crabs, crabs, etc.), shrimp, crustaceans, etc .; sea urchin, sea cucumber Echinoderms such as octopus, squid, firefly squid, jellyfish, haya etc.
These fish meat, internal organs and / or eggs can be used. The form of the fish is not particularly limited, and examples thereof include the following: sashimi, surimi, boiled, grilled, boiled, simmered, sweetened with vinegar, salted, smoked, freshly dried, round dried, canned in boiled water, Canned seasoning, canned in oil, flakes, white grilled, salmon grilled, salted, smoked, boiled, dried rice, mirin dried, or simmered.

  Examples of the shellfish include, but are not limited to, the following: Aoyagi, redfish, clams, abalone, escargots, oysters, samurai, shijimi, scallops, sushi, scallops, shellfish, potatoes Shellfish, idiot shellfish, scallop, scallop shell, seashell shellfish, shellfish shell, watch shellfish, mussel shell, etc. Raw or processed products of these shellfish can be used. Although it does not specifically limit as a processed product, For example, boiled-boiled, boiled in water, a scallop, boiled and dried, etc. are mentioned.

Examples of the meat include, but are not limited to, mammals such as cows, pigs, wild boars, mutton, lamb, goats, horses, deer, rabbits, whales; chickens, ducks, quails, duck, Birds such as sea breams, turkeys, hatos, cheeks, and birds; For these, the site to be used is not particularly limited, and if it is a cow, for example, shoulder, shoulder loin, ribulose, sirloin, lamp, fin, rose, shin, thigh, outer thigh, tail, etc. If it is a pig, for example, shoulders, shoulder loin, loin, fins, roses, thighs, thighs, pork legs, etc .; Chicken body (with or without skin); internal organs of these animals such as tongue (tongue), heart (heart), liver, bean (kidney), white (gastrointestinal), tail (tail), etc. Although it does not specifically limit as eggs, For example, an egg (a duck, a petan, a quail, a chicken) etc. are mentioned.
Furthermore, these processed products can also be used. The processed product is not particularly limited, but for example, grilled pork, bacon, shoulder bacon, ham, sausage (dry, semi-dry, bologna, Frankfurt, Wiener), liver paste, gelatin, egg tofu, dashi roll, corned beef, meat Canned processed goods, grilled meat, roast beef and the like.

  Examples of the beans include, but are not limited to, for example, the following: legumes such as azuki bean, kidney bean, pea, bean, broad bean, daizu, grape bean, chick bean, lentil, mung bean, and sesame. Seeds or fruits; almonds, hemp seeds, cashew nuts, pumpkin seeds, ginnan, chestnuts, walnuts, poppy seeds, coconuts, sesame seeds, lotus seeds, pistachios, sunflower seeds, hazelnuts, macadamia nuts, pine nuts, etc. Seeds or fruits other than legumes. These processed products can also be used. Processed products are not particularly limited, but for example, tofu (silk fried, rice noodles, soft), baked tofu, freshly fried, fried tofu, gandoki, frozen tofu, natto, kinako, miso (rice miso, wheat miso, bean miso, Kanayamadera Miso), Okara, soy milk, modified soy milk, soy processed products such as yuba (raw, dried);

  Examples of the fruits include, but are not limited to, the following: Akebono, acerola, avocato, apricots, strawberries, figs, yokan, ume, olives, oranges, oysters, kabosu, karin, kiwifruit, kankan , Guava, grapefruit, cherry, pomegranate, siqua washer, watermelon, sudachi, sumo, sumi, dalian, none, natsumikan, hyuga natsu, pineapple, hassaku, passion fruit, banana, papaya, loquat, grape, blueberry, poppy, mango, Unshu mandarin orange, Kiyo mandarin orange, melon, peach, mountain peach, yuzu, pear, lychee, lime, raspberry, apple, lemon, etc.

  Examples of the vegetables include, but are not limited to, the following: Asatsuki, tomorrow, asparagus, udon, edamame, akahijiki, okra, kaidodaikon, kabu, pumpkin, cauliflower, kankyo, kiku, cabbage, Cucumbers, green peas, watercress, watercress, burdock, burdock, komatsuna, konnyaku, zasai, sweet potato, sweet potato, sweet peas, sweet peas, salad vegetables, shitotogarashi, shiso, potatoes, shungyoku, junsai, ginger Zuiki, Zucchini, Serrated, Celery, Mainspring, Daikon, Takana, Bamboo shoot, Onion, Tarano bud, Chicory, Chingensai, Horsetail, Tsurumasaki, Togarashi, Tongan, Corn, Tomato, Eggplant, Rape, Nabana, Nigari, In Carrot, garlic, garlic sprout, green onion, spicy, lotus root, lotus root, parsley, bell pepper, wipes, wipes, broccoli, hemache, spinach, horseradish, mitsuba, agar, brussels sprouts, bean sprouts, moragoya Potatoes (Ginkgo biloba, Jinenjo, Long Mochi), Yugao, Lily Root, Wormwood, Rakkyo, Radish, Lettuce, Divided, Wasabi, Warabi, etc .; Or Enoki only, Kikurage, Shiitake, Bunjimeji, Hanjimeji, Nameko , Mushrooms such as bamboo shoots, octopus mushrooms, owls only, maitake mushrooms, mushrooms, matsutake mushrooms, etc. These raw or processed products can be used. Examples of processed products include salted, pickled, pickled, pickled, pickled, vinegared, boiled, grilled, steamed, dried, and powdered.

  The ingredients in the present invention include those processed or cooked by heating, seasoning, etc., one or more of the above-mentioned salmon, fish, shellfish, meat, eggs, beans, fruits and vegetables. The form of the tool is not particularly limited, but for example, a solid form, a paste form, a minced form and the like are preferable. Moreover, as above-mentioned, a tool can be hardened and shape | molded.

Production methods 1 and 2 of the present invention will be described in more detail.
In the step (i), the mixing ratio of the strawberry premix for baked bakery food and water can be appropriately set according to the type of baked bakery food, etc., for example, 100 parts by weight of the premix On the other hand, it is preferable that water is about 25 to 75 parts by weight. When the blending amount of water is within this range, it is preferable because a raw koji dough having an appropriate viscosity can be wrapped. That is, it is preferable that the blending amount of water is within this range because a raw koji dough having an appropriate viscosity for wrapping the utensils is obtained. The blending ratio of the koji premix for bakery foods with water and water is more preferably about 30 to 75 parts by weight of water with respect to 100 parts by weight of the premix, and about 30 to 70 parts by weight. Is more preferable. In addition, for example, when producing koji dough to be put into pies with koji, the amount of water is preferably about 25 to 50 parts by weight, more preferably about 30 to 45 parts by weight with respect to 100 parts by weight of the premix. Part. Moreover, when manufacturing the koji dough put into a koji bread, the amount of water is preferably about 50 to 75 parts by weight, more preferably about 55 to 75 parts by weight with respect to 100 parts by weight of the premix. is there.

  In the step (i), the water mixed with the koji premix for baked foods containing koji can be added alone or as a component of other liquids such as milk. When mixing a koji premix for bakery foods containing koji and a liquid other than water, for example, the amount of water (amount of water) contained in the liquid may be set to the above amount preferable.

  In step (i) in the production method of the present invention, the koji premix for baked food containing koji and a liquid containing water are usually mixed to prepare koji dough. The liquid containing water is not particularly limited as long as it can be used for food. As the liquid containing water, for example, at least one selected from the group consisting of water, milk, soy milk, cream, vegetable juice and fruit juice is preferable, and at least one selected from the group consisting of water, milk and soy milk is preferable. More preferred is water, and particularly preferred.

  The temperature of the liquid containing water to be mixed with the premix is not particularly limited, but a liquid of about 10 to 50 ° C., preferably about 30 to 40 ° C. is usually used.

  In the step (i), as long as the effects of the present invention are exhibited, other components may be added as appropriate in addition to the koji premix for baked foods and water. Although it does not specifically limit as another component, For example, a mugwort powder etc. are mentioned.

  In the step (i), the method for mixing the koji premix for baking bakery foods and a liquid such as water is not particularly limited as long as the liquid and the premix are uniformly mixed. For example, mixing and / or stirring can be performed using a mixer or the like.

  In the method for producing baked bakery food of the present invention, the flour dough is a raw dough containing flour normally used in the production of bakery food, and is not particularly limited, but preferably selected from the group consisting of rice flour, wheat flour and starch It is the dough produced from the raw material containing at least 1 sort. Although it does not specifically limit as said rice flour, For example, flour, such as sticky rice, brown rice, germination brown rice, red rice, and black rice, is mentioned. Examples of the wheat flour include thin flour, medium flour, and strong flour. Examples of the starch include sticky rice starch, rice starch, corn starch, and potato starch. These flours may be pre-gelatinized. The flour dough used in the production method of the present invention is not particularly limited, but is preferably a baked confectionery dough such as pie, biscuit, Chinese bun, moon cake, cookie, cake, or the like; or bread dough, more preferably pie dough or bread dough It is. In addition, when manufacturing flour dough, you may use for a fine sieve so that flour may not become a lump.

  In the manufacturing methods 1 and 2 of this invention, the manufacturing method of the flour dough used by the said process (ii) is not specifically limited, What is necessary is just to manufacture by the method normally used in order to manufacture a desired bakery foodstuff. In addition, when wrapping the cocoon dough or the cocoon dough that wraps the ingredients such as cocoon with the flour dough, it is preferable to cover the entire periphery of the candy dough or the cocoon dough that wraps the ingredients with the flour dough.

  In the method for producing a baked bakery food according to the present invention, the fertilizer and the like already in a bowl shape are not wrapped and baked with a flour dough, but the (a) starch powder, (b) pregelatinized starch and / or α Water or the like is added to the premix containing the modified starch and, if desired, sugars or the like to obtain a koji dough (step (i)). The raw koji dough produced in this way is usually moderately viscous so that it can be wrapped. This raw koji dough may be wrapped with cereal flour dough, or, if desired, ingredients such as koji may be wrapped with raw koji dough and further wrapped with flour dough. In this case, when wrapping a tool such as a basket, it is preferable not to completely cover the tool with a raw koji cloth, but to provide a part not covered with the koji cloth at the bottom of the tool. In a preferred embodiment, the tool can be exposed without covering about 5 to 30% of the bottom of the tool with raw straw dough.

  In the present invention, when the baked bakery food is baked, the koji dough wrapped in the flour dough is α-shaped to form a koji. Moreover, the said flour dough also becomes bakery food by baking. For example, baking bread dough produces bread, and baking pie dough produces pie. Therefore, a baked food containing strawberries is obtained by baking in the step (iii).

  In the production methods 1 and 2 of the present invention, in the step (iii), the temperature during baking is not particularly limited, but can be appropriately set according to the type of bakery food (that is, the type of flour dough), preferably Is about 150-250 ° C. The firing time is not particularly limited, but is preferably about 10 minutes to 30 minutes. The apparatus for baking is not specifically limited, For example, oven etc. can be used. In the present invention, unlike the case of wrapping a cocoon such as fertilizer that has already become cocoon-like, the cocoon dough has sufficient fluidity, so that the cocoon is caused by bubbles generated in the cocoon dough during heating. It does not expand and protrude out of the flour dough. In addition, when wrapping the above-mentioned utensils and the like with this koji dough, without wrapping all of the utensils, for example, by creating a part not wrapped in koji dough on the bottom of the hardened utensil, Even if the gas in the ingredient expands, the pressure applied to the dough does not increase, so that the soot does not protrude from the flour dough.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. The present invention is not limited to these examples, and can be implemented with appropriate modifications within the scope of the gist of the present invention.

(Production Example 1)
80 parts by weight of koji flour (trade name: Haeda Flour: made by Hinomoto Flour Co., Ltd.), 20 parts by weight of acetylated adipic acid crosslinked starch (trade name: Instant Clear Gel: made by National Starch), granulated sugar (trade name) 100 parts by weight of granulated sugar GN: manufactured by Mitsui Sugar Co., Ltd. and 100 parts by weight of maltose (trade name Sun Mart S: manufactured by Hayashibara Shoji Co., Ltd.) are mixed until they become uniform A cocoon premix for entering pie, No. 1) was prepared.

(Production Example 2)
Acetylated into 51 parts by weight of α-powdered flour (trade name: New Special Kumame Powder: made by Hinomoto Flour Co., Ltd.) and 49 parts by weight of α-powdered rice flour (product name: White Miso: made by Hinomoto Flour Co., Ltd.) Adipic acid cross-linked starch (trade name Instant Clear Gel: manufactured by National Starch Co., Ltd.) 20 parts by weight, granulated sugar (trade name, granulated sugar GN: manufactured by Mitsui Sugar Co., Ltd.), and malt sugar (trade name, Sanmart S: Hayashibara Co., Ltd.) 80 parts by weight of Shoji Co., Ltd. were mixed until uniform to prepare a koji premix for bakery foods with koji (koji premix for koji bread, No. 2).

Example 1
A koji dough was prepared by mixing and stirring 120 parts by weight of water with 300 parts by weight of the koji premix (No. 1) for koji in Production Example 1 (FIG. 7A). 10g of granule was wrapped with 20g of this koji dough. However, instead of wrapping all of the hardened granule when wrapped, leave the bottom of the hardened granule unwrapped and leave it 10cm x 10cm puff pastry (trade name frozen puff pastry PFS 10 x 10 butter: Co., Ltd. On the Kaneka), the four corners of the puff pastry were folded (Figure 1 (left column)). This was placed on an iron plate and placed in an oven (product name (model number) Nanban Kiln 62T5D, manufactured by Nanyo Seisakusho Co., Ltd.), adjusted to 230 ° C. and 180 ° C. for 13 minutes, and fired for 13 minutes to obtain a pie with straw. . This baked pie was baked neatly without protruding buds from the dough (FIG. 2 (left column) and FIG. 3A).

(Comparative Example 1)
100 parts by weight of koji flour (trade name: Haeda Flour: made by Hinomoto Flour Co., Ltd.) and 100 parts by weight of granulated sugar (product name: Granulated Sugar GN: made by Mitsui Sugar Co., Ltd.) and 120 parts by weight of water become uniform. And put into a pad, steamed for 30 minutes, then transferred to a pan and kneaded with low heat, and then maltose was added in several portions to obtain a cocoon-like fertilized dough. 10g of granule was wrapped with 20g of this fertilizing dough. However, instead of wrapping all of the hardened granule when wrapped, leave the bottom of the hardened granule unwrapped and leave 10cm x 10cm puff pastry (trade name frozen puff pastry PFS 10 x 10 butter: manufactured by Kaneka Corporation) ) And folded the four corners of the puff pastry (Figure 1 (right column)). This was placed on an iron plate and placed in an oven (product name (model number) Nanban Kiln 62T5D, manufactured by Nanyo Seisakusho Co., Ltd.) and baked for 13 minutes at 230 ° C. and 180 ° C. to obtain a potato-filled pie. In many cases, this pie with cocoon protrudes from the pie dough (FIG. 2 (right column) and FIG. 3B).

(Example 2)
A koji dough was produced by mixing and stirring 200 parts by weight of water in 300 parts by weight of the koji premix (No. 2) for koji bread of Production Example 2 until uniform. The obtained koji dough had a suitable viscosity capable of wrapping koji and the like. 10g of granule was wrapped with 20g of this koji dough. However, instead of wrapping all of the hardened granule when wrapping, leave the bottom of the hardened granule unwrapped and wrap it in 25 g of bread dough (trade name frozen bread dough: made by Ism) at 35 ° C. Fermentation was performed for 1 hour (FIG. 4 (left column)). After fermentation, they were placed on an iron plate and placed in an oven (product name (model number) Nanban Kiln 62T5D, manufactured by Nanyo Seisakusho Co., Ltd.) and baked for 12 minutes at 180 ° C and 150 ° C. This koji bread was baked without any koji protruding from the dough (FIG. 5 (left column) and FIG. 6A).

(Comparative Example 2)
100 parts by weight of granulated sugar (trade name: granulated sugar GN: manufactured by Mitsui Sugar Co., Ltd.) and 100 parts by weight of malt sugar (trade name: Sanmart S: 80 parts by weight (produced by Hayashibara Shoji Co., Ltd.) and 140 parts by weight of water were mixed and stirred until uniform to prepare a koji dough. In this case, it was necessary to reduce the amount of water added to make a dough that could wrap the straw. 10g of granule was wrapped with 20g of this koji dough. However, instead of wrapping all of the hardened granule when wrapping, leave the bottom of the hardened granule unwrapped and then wrap it in 25 g of bread dough (trade name frozen bread dough: made by Ism Co., Ltd.) for 1 hour at 35 ° C. Fermented (FIG. 4 (right column)). After fermentation, they were placed on an iron plate, placed in an oven (product name (model number) Nanban Kiln 62T5D, manufactured by Nanyo Seisakusho Co., Ltd.), and baked for 12 minutes at 180 ° C. and 150 ° C. to obtain bread filled with straw. In many cases, the buns with koji protruded from the dough (FIG. 5 (right column) and FIG. 6B).

(Comparative Example 3)
80 parts by weight of koji flour (trade name: Haeda Flour: manufactured by Hinomoto Flour Co., Ltd.) and 20 parts by weight of non-pregelatinized starch (derived from waxy corn) (trade name: Consista: manufactured by Steri Co., Ltd.), granulated sugar ( Product name Granulated sugar GN: 100 parts by weight of Mitsui Sugar Co., Ltd., maltose (trade name Sanmart S: manufactured by Hayashibara Corporation), and 110 parts by weight of water were mixed and stirred until uniform. With this formulation, it was impossible to wrap wrinkles without forming dough (FIG. 7B).

(Comparative Example 4)
80 parts by weight of rice bran powder (trade name: Haeda Flour: manufactured by Hinomoto Flour Co., Ltd.) and 20 parts by weight of non-pregelatinized starch (derived from tapioca) (trade name: Suzukaze: made by Shikishima Starch), granulated sugar (product) Name Granulated sugar GN: 100 parts by weight of Mitsui Sugar Co., Ltd., 100 parts by weight of maltose (trade name Sanmart S: manufactured by Hayashibara Shoji Co., Ltd.) and 110 parts by weight of water were mixed and stirred until uniform. With this formulation, it was impossible to wrap wrinkles without forming dough (FIG. 7C).

(Comparative Example 5)
100 parts by weight of koji flour (trade name: Haeda Flour: made by Hinomoto Flour Co., Ltd.) and 100 parts by weight of granulated sugar (trade name: Granulated Sugar GN: made by Mitsui Sugar Co., Ltd.), malt sugar (trade name: San Mart S: Co., Ltd.) 100 parts by weight of Hayashibara Shoji Co., Ltd. and 110 parts by weight of water were mixed and stirred until uniform. With this formulation, it was impossible to wrap wrinkles without forming dough (FIG. 7D).

  From Comparative Examples 3 to 5, when raw starch other than pregelatinized starch was used in the premix, a dough capable of wrapping straw or the like was not obtained.

  The koji premix for bakery foods according to the present invention can be suitably used for the production of, for example, koji pie, koji bread, kaki baked buns, koji koji.

Claims (17)

(I) a rice cake containing bakery foods for rice premix, see contains at least a water and mixing step to produce a rice cake dough, and the step of wrapping with flour dough (ii)該餅dough,該餅containing a bakery foods The koji premix comprises: (a) koji flour; (b) acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, hydroxypropylated phosphoric acid cross-linked starch, and phosphoric acid monoesterified phosphoric acid A method for producing a baked bakery food, comprising at least one pregelatinized starch selected from the group consisting of cross-linked starch . (I) a rice cake premix rice containing bakery foods, comprising at least a water and mixing step of preparing a rice cake dough, (ii) bean paste, fish, shellfish, meats, eggs, legumes, fruits and vegetables A step of wrapping at least one selected from the group using the koji dough and the flour dough in this order; and (iii), koji, fish, shellfish, meat, eggs, beans, fruits obtained in (ii) look including the step of calcining at least one and rice cake dough containing flour dough is selected from the group consisting of the class and vegetables, rice cake premix for該餅containing bakery foods, (a) and rice powder, (b) A small amount selected from the group consisting of acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, hydroxypropylated phosphate crosslinked starch, and phosphate monoesterified phosphate crosslinked starch Both cakes containing manufacturing method of bakery food characterized in that comprising a one α gelatinized modified starch. The rice cake according to claim 1 or 2, wherein a part or the whole of the dough obtained by mixing the rice cake premix for rice with bakery food and water is gelatinized at the time of baking. A method of manufacturing baked foods. The baked food with strawberries according to any one of claims 1 to 3, wherein the straw flour is at least one selected from the group consisting of straw flour, pregelatinized soot flour and pregelatinized soot flour. Manufacturing method. The said pregelatinized starch is acetylated adipic acid cross-linked starch, The manufacturing method of the bakery foodstuffs containing a candy of any one of Claims 1-4 characterized by the above-mentioned. The method for producing baked bakery food according to any one of claims 1 to 5, wherein the strawberry premix for baked baked food further contains a saccharide. The weight ratio of said (a) rice cake powder and said (b) pregelatinized starch in said rice cake premix for bakery foods containing rice cake is 65: 35-95: 5, It is characterized by the above-mentioned. 6. The method for producing a baked bakery food according to any one of 6 above. The amount of the saccharide is 100 to 250 parts by weight with respect to 100 parts by weight as a total of (a) starch and (b) pregelatinized starch. A method for producing bakery food. The method for producing baked bakery food according to any one of claims 1 to 8, wherein the flour dough is pie dough or bread dough. A group consisting of (a) starch and (b) acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, hydroxypropylated phosphate crosslinked starch, and phosphate monoesterified phosphate crosslinked starch A cocoon premix for baked bakery food comprising at least one pre-gelatinized starch selected from the above, for the production of baked bakery food, wherein the baked bakery food is raw in flour dough The use as described above, which is produced by wrapping and baking strawberries. The use according to claim 10, wherein a part or the whole of the dough obtained by mixing the koji premix for bakery foods with koji and water is made into a koji shape by being gelatinized at the time of baking. The use according to claim 10 or 11, wherein the cocoon powder is at least one selected from the group consisting of cocoon powder, pregelatinized powder and pregelatinized powder. Use according to any one of claims 10 to 12, characterized in that the pregelatinized starch is acetylated adipic acid crosslinked starch. The use according to any one of claims 10 to 13, wherein the koji premix for baked food containing koji further contains a saccharide. The weight ratio of the (a) rice bran powder and the (b) pregelatinized starch in the koji premix for bakery foods containing koji is 65:35 to 95: 5. 14. Use according to any one of 14. The use according to claim 14, wherein the compounding amount of the saccharide is 100 to 250 parts by weight with respect to 100 parts by weight in total of (a) starch and (b) pregelatinized starch. Use according to any one of claims 10 to 16, characterized in that the bakery food is bread or baked goods.