JP6046355B2 - Bakery food mix - Google Patents
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- JP6046355B2 JP6046355B2 JP2012043568A JP2012043568A JP6046355B2 JP 6046355 B2 JP6046355 B2 JP 6046355B2 JP 2012043568 A JP2012043568 A JP 2012043568A JP 2012043568 A JP2012043568 A JP 2012043568A JP 6046355 B2 JP6046355 B2 JP 6046355B2
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Description
本発明は、ベーカリー食品用ミックス、および該ミックスを用いて得られる新規な外観および食感を有するベーカリー食品に関する。 The present invention relates to a bakery food mix, and a bakery food having a novel appearance and texture obtained by using the mix.
近年、消費者の嗜好は多様化し、既存の概念にとらわれない新しいタイプの食品、あるいはこれまでにない食感の食品が求められる傾向にある。ベーカリー食品においても同様に新規な食感や外観を有するベーカリー食品が求められている。
従来より、ベーカリー食品に新規な食感や外観などを付与するために種々の方法が提案されている。例えば、特許文献１には、「生地を圧延することなく調製する食パンのようなベーカリー製品の製造に際して、主原料として、小麦粉に、酸化澱粉及び／又は酸化アセチル化澱粉、或いは、酸化澱粉及び／又は酸化アセチル化澱粉とα化澱粉質を配合した原料粉を用いることにより、調製されたベーカリー製品に、ソフトでしっとりとし、かつ、歯切れ感と口溶け感の良さを付与する技術」が記載されている。
In recent years, consumer preferences have diversified, and there is a tendency for new types of foods that are not bound by existing concepts, or foods that have an unprecedented texture. Similarly, there is a demand for bakery foods having a new texture and appearance.
Conventionally, various methods have been proposed for imparting a new texture or appearance to bakery foods. For example, Patent Document 1 discloses that, in the manufacture of a bakery product such as bread that is prepared without rolling dough, as a main raw material, wheat starch, oxidized starch and / or acetylated starch, or oxidized starch and / or Or, by using raw material powder blended with oxidized acetylated starch and pregelatinized starch, a technology that gives soft and moist and good crispness and mouth-melting feeling to the prepared bakery product is described. Yes.
しかし、このような従来の技術で得られるベーカリー食品は、従来あるベーカリー食品の食感や外観の改良程度にとどまっており、既存の概念にとらわれない新しいタイプのベーカリー食品といえるものではなかった。 However, the bakery food obtained by such a conventional technique is only an improvement in the texture and appearance of the conventional bakery food, and is not a new type of bakery food that is not bound by the existing concept.
本発明の目的は、既存のベーカリー食品の概念から外れた従来にない外観および食感を有するベーカリー食品が得られるベーカリー食品用ミックスを提供することにある。 An object of the present invention is to provide a bakery food mix from which a bakery food having an unprecedented appearance and texture deviating from the concept of an existing bakery food can be obtained.
本発明者らは、種々検討した結果、原料粉として、もち種馬鈴薯から製造した澱粉を用いることにより、上記目的を達成するベーカリー食品が得られることを知見した。 As a result of various studies, the present inventors have found that a bakery food that achieves the above object can be obtained by using starch produced from glutinous potato as the raw material powder.
本発明は、上記知見に基づいてなされたもので、主原料粉としてもち種馬鈴薯澱粉を含有し、ミックス全体の蛋白含量が０〜４．０質量％であることを特徴とするベーカリー食品用ミックス、および該ミックスを用いて得られるベーカリー食品を提供するものである。 The present invention has been made on the basis of the above findings, and contains potato seed potato starch as a main raw material powder, and the protein content of the entire mix is 0 to 4.0% by mass. , And a bakery food obtained using the mix.
本発明のベーカリー食品用ミックスによれば、既存のベーカリー食品の概念からは外れた従来にない外観および食感を有するベーカリー食品、特に、透明感のある外観を有するベーカリー食品が得られる。 According to the bakery food mix of the present invention, a bakery food having an unprecedented appearance and texture that deviates from the concept of an existing bakery food, in particular, a bakery food having a transparent appearance.
本発明のベーカリー食品用ミックスは、主原料粉としてもち種馬鈴薯澱粉を含有する。このもち種馬鈴薯澱粉とは、アミロペクチンほぼ１００％の馬鈴薯を原料とした澱粉及びその加工澱粉である。このもち種馬鈴薯澱粉としては、「エリアンＶＣ１２０」（松谷化学工業製）などの市販品があり、これらの市販品を用いることができる。 The bakery food mix of the present invention contains potato seed potato starch as the main raw material powder. This glutinous potato starch is a starch made from potato of about 100% amylopectin and a processed starch thereof. As this glutinous potato starch, there are commercially available products such as “Erian VC120” (manufactured by Matsutani Chemical Industry), and these commercially available products can be used.
もち種馬鈴薯澱粉の含有量は、ミックス中、好ましくは３〜８５質量％、より好ましくは１０〜８０質量％、さらに好ましくは２０〜８０質量％である。もち種馬鈴薯澱粉の含有量が少なすぎると、本発明の効果が得られず、またもち種馬鈴薯澱粉の含有量が多すぎると、好ましい食感が得られない。 The content of glutinous potato starch in the mix is preferably 3 to 85% by mass, more preferably 10 to 80% by mass, and still more preferably 20 to 80% by mass. If the content of the glutinous potato starch is too small, the effect of the present invention cannot be obtained, and if the content of the glutinous potato starch is too large, a preferable texture cannot be obtained.
本発明のベーカリー食品用ミックスは、ミックス全体の蛋白含量が０〜４．０質量％、好ましくは０〜２．０質量％である。蛋白含量が４．０質量％より多いと、ベーカリー食品の透明感がなくなり、また食感が硬くなりやすい。
なお、上記のもち種馬鈴薯澱粉は、蛋白をほとんど含有しておらず、蛋白含量はほぼ０質量％である。
In the bakery food mix of the present invention, the protein content of the whole mix is 0 to 4.0% by mass, preferably 0 to 2.0% by mass. If the protein content is more than 4.0% by mass, the bakery food is not transparent and the texture tends to be hard.
Note that the glutinous potato starch described above contains almost no protein and the protein content is almost 0% by mass.
本発明のベーカリー食品用ミックスには、上記のもち種馬鈴薯澱粉の他に、原料粉として、小麦粉（強力粉、準強力粉、中力粉、薄力粉など）、ライ麦粉、米粉、とうもろこし粉などの穀粉、コーンスターチ、ワキシーコーンスターチ、ハイアミロースコーンスターチ、馬鈴薯澱粉、小麦澱粉、タピオカ澱粉、緑豆澱粉、サゴ澱粉、米澱粉、エンドウ豆澱粉、およびこれらの加工澱粉などの澱粉、大豆粉、小豆粉、えんどう豆粉などの豆粉などを、目的とするベーカリー食品の種類に応じて適宜配合することができる。これらの原料粉を配合する場合、ミックス全体の蛋白含量が４．０質量％を超えないように配合する必要がある。 In the bakery food mix of the present invention, in addition to the above-mentioned rice cake potato starch, as raw material flour, flour such as wheat flour (strong flour, semi-strong flour, medium flour, thin flour), rye flour, rice flour, corn flour, Corn starch, waxy corn starch, high amylose corn starch, potato starch, wheat starch, tapioca starch, mung bean starch, sago starch, rice starch, pea starch, and starches such as these modified starches, soy flour, red bean flour, pea flour Or the like can be appropriately blended according to the type of the desired bakery food. When blending these raw material powders, it is necessary to blend so that the protein content of the entire mix does not exceed 4.0% by mass.
また、本発明のベーカリー食品用ミックスには、目的とするベーカリー食品の種類に応じて、砂糖、グルコース、フルクトース、マルトース、トレハロース、アラビノース、キシロース、リボース、ガラクトース、ガラクツロン酸、ウロン酸、ラムノース、フコース、マンノース、又はこれらを構成成分とする還元糖を有する物質や混合物である水あめなどの糖類、食塩、調味料、香辛料、ビタミン類、ミネラル類、色素、香料、粉末油脂などの油脂類、乳化剤、増粘剤、イースト、膨張剤などの副原料を適宜配合することができる。なお、これらの副原料は、ベーカリー食品用ミックスを用いてベーカリー食品を作製する際に、該ミックスと混合してもよい。 The bakery food mix of the present invention includes sugar, glucose, fructose, maltose, trehalose, arabinose, xylose, ribose, galactose, galacturonic acid, uronic acid, rhamnose, fucose, depending on the type of the desired bakery food. , Mannose, or sugars such as starch syrup, which is a substance having a reducing sugar or a mixture thereof, salt, seasonings, spices, vitamins, minerals, pigments, fragrances, oils and fats such as powdered oils, Auxiliary raw materials such as a thickener, yeast, and a swelling agent can be appropriately blended. In addition, when preparing bakery food using the mix for bakery foods, you may mix these auxiliary materials with this mix.
本発明のベーカリー食品用ミックスが用いられるベーカリー食品としては、プルマン、イギリス食パンなどのパン類、バケット、パリジャンなどのフランスパン、菓子パン、バンズ、テーブルロールなどの各種ロール類、スポンジケーキなどのケーキ類、ピザ、トルティーヤ、シュー皮、焼き饅頭、クレープ、ワッフル、どら焼き、たい焼き、今川焼き、大判焼き、たこ焼き、お好み焼きなどが挙げられる。
本発明のベーカリー食品用ミックスは、従来のベーカリー食品用ミックスと同様にして用いられる。すなわち、本発明のベーカリー食品用ミックスは、目的とするベーカリー食品の種類に応じて他の原料を適宜混合し、常法に従ってベーカリー食品を製造することができる。
Bakery foods using the bakery food mix of the present invention include breads such as pullman and British bread, French bread such as buckets and Parisians, various rolls such as sweet bread, buns and table rolls, and cakes such as sponge cakes. , Pizza, tortilla, shoe skin, grilled bun, crepe, waffle, dorayaki, taiyaki, imagawa, large format, takoyaki and okonomiyaki.
The bakery food mix of the present invention is used in the same manner as a conventional bakery food mix. That is, the bakery food mix of the present invention can produce bakery foods according to a conventional method by appropriately mixing other raw materials according to the type of the desired bakery food.
本発明を具体的に説明するために実施例および比較例を挙げるが、本発明は以下の実施例によって制限されるものではない。尚、実施例４および５は参考例である。 Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited by the following examples. Examples 4 and 5 are reference examples.
実施例１〜５および比較例１〜２
表１に示す配合により、表１に示す蛋白含量のベーカリー食品用ミックスをそれぞれ調製した。ミックスの蛋白含量は、表１に示す量の活性グルテンを配合することにより調整した。
各ミックス１００質量部にそれぞれ水６５質量部を加え、下記の〔製造条件〕にて、まんじゅう様のベーカリー食品をそれぞれ製造した。
〔製造条件〕
ミキシング 低速２分
分割 ２０ｇ
包餡 餡２０ｇ
焼成温度 １７０℃
焼成時間 １７分
Examples 1-5 and Comparative Examples 1-2
According to the formulation shown in Table 1, bakery food mixes having the protein contents shown in Table 1 were prepared. The protein content of the mix was adjusted by adding active gluten in the amount shown in Table 1.
65 parts by mass of water was added to 100 parts by mass of each mix, and a bun-like bakery food was produced under the following [Production conditions].
[Production conditions]
Mixing Low speed 2 minutes Split 20g
包 餡 20g
Firing temperature 170 ° C
Firing time 17 minutes
実施例１〜５および比較例１〜２で製造したベーカリー食品について、外観の透明感および食感を下記の評価基準によりパネラー１０名に評価させた。その結果（１０名の平均点）を表１に示す。 With respect to the bakery foods produced in Examples 1 to 5 and Comparative Examples 1 and 2, the appearance transparency and texture were evaluated by 10 panelists according to the following evaluation criteria. The results (average score of 10 people) are shown in Table 1.
外観の透明感の評価基準
５点 透明感に優れている。
４点 透明感がやや優れている。
３点 透明感がある。
２点 透明感がやや劣る。
１点 透明感がない。
Evaluation criteria for appearance transparency 5 points Excellent transparency.
4 points Transparency is slightly better.
3 points Transparent.
2 points Transparency is slightly inferior.
1 point There is no transparency.
食感の評価基準
５点 やわらかい。
４点 やややわらかい。
３点 ふつう。
２点 やや硬い。
１点 硬い。
Evaluation criteria for texture 5 points
4 points A little soft.
Three points.
2 points Slightly hard.
1 point Hard.
Claims (2)
A method for producing a bakery food using the bakery food mix according to claim 1.
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| JP2012043568A JP6046355B2 (en) | 2012-02-29 | 2012-02-29 | Bakery food mix |
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| JP2012043568A JP6046355B2 (en) | 2012-02-29 | 2012-02-29 | Bakery food mix |
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| JP2013179841A JP2013179841A (en) | 2013-09-12 |
| JP6046355B2 true JP6046355B2 (en) | 2016-12-14 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6054206B2 (en) * | 2012-03-05 | 2016-12-27 | 日清フーズ株式会社 | Baked goods mix |
| JP6666644B2 (en) * | 2014-02-07 | 2020-03-18 | 日清製粉プレミックス株式会社 | Bakery food mix |
| JP6147688B2 (en) | 2014-03-03 | 2017-06-14 | 松谷化学工業株式会社 | Bakery product and manufacturing method thereof |
| JP6408836B2 (en) * | 2014-08-30 | 2018-10-17 | テーブルマーク株式会社 | Manufacturing method of buns suitable for microwave heating and buns manufactured by the manufacturing method |
| JP6176812B2 (en) | 2014-09-26 | 2017-08-09 | 松谷化学工業株式会社 | Bakery product excellent in slice suitability and method for producing the same |
| JP6761631B2 (en) * | 2015-11-18 | 2020-09-30 | 日清製粉プレミックス株式会社 | Bakery food mixture |
| JP6813171B2 (en) * | 2016-08-18 | 2021-01-13 | 松谷化学工業株式会社 | Breads and their manufacturing methods |
| WO2022230841A1 (en) * | 2021-04-28 | 2022-11-03 | 株式会社日清製粉グループ本社 | Method for producing mix for takoyaki or okonomiyaki |
| WO2023008535A1 (en) * | 2021-07-30 | 2023-02-02 | 株式会社Ｊ－オイルミルズ | Puff-collapse inhibitor and inhibition method for baked confectionery |
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| JP2579850Y2 (en) * | 1993-11-30 | 1998-09-03 | カネボウフーズ株式会社 | Combination confectionery |
| WO2000054606A1 (en) * | 1999-03-15 | 2000-09-21 | Coöperatieve Verkoop- En Productievereniging Van Aardappelmeel En Derivaten Avebe B.A. | Ingredients for expanded foods |
| JP4009680B2 (en) * | 2001-06-19 | 2007-11-21 | 株式会社両双 | Kneaded sheet dough and its manufacturing method |
| JP3634857B2 (en) * | 2003-04-10 | 2005-03-30 | 鳥越製粉株式会社 | Grilled confectionery, method for producing the same, and premix for baked confectionery |
| PL1656027T3 (en) * | 2003-08-18 | 2019-02-28 | Cerestar Holding B.V. | Bakery products containing starch n-octenyl succinate |
| US20070039612A1 (en) * | 2003-09-15 | 2007-02-22 | Sarah Veelaert | Clean label stabilised starch with improved organoleptic properties |
| JP5127826B2 (en) * | 2007-05-18 | 2013-01-23 | 三栄源エフ・エフ・アイ株式会社 | Starch-containing composition and method for producing the same |
| US20110052780A1 (en) * | 2008-01-30 | 2011-03-03 | Cargill, Incorporated | Preparation of enzymatically hydrolyzed starch |
| JP5813299B2 (en) * | 2010-08-05 | 2015-11-17 | 松谷化学工業株式会社 | Process for producing bread with dried fruits |
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