JP6101433B2 - Bakery products - Google Patents

Description

  The present invention is a bakery product such as sponge cake, chiffon cake, castella, hot cake, donut, cheese cake, etc., mainly made from wheat flour, ingredients are not biased during production, and are uniformly dispersed after baking, It relates to those having a good texture. In particular, the present invention contains a large amount of ingredients such as fruits in large amounts, and is suitable for pound cakes, sponge cakes, chiffon cakes, etc. that require a crispy, refreshing, soft feeling, etc. .

  Sponge cakes and chiffon cakes are a type of bakery product obtained from flour, sugars, eggs, and oils, and the dough is made by mixing dried fruits and fruits in Western liquor, blended with fresh fruits, and baked. Is preferred.

  Conventionally, as a method for stabilizing ingredients, a method is generally used in which a thickener such as modified starch is added to the dough to increase the viscosity of the dough and make the ingredients difficult to settle during baking.

Moreover, the following examination has been made about the texture improvement of these bakery products.
In Patent Document 1, water-insoluble or water-swellable carboxymethyl cellulose and fine cellulose are blended with flour, foaming component, dough containing water as essential components, or dough containing cereal flour and water as essential components. A bakery product that improves the tackiness, has a uniform weight and shape (not ingredients), and has improved texture in mass production.

  Patent Document 2 discloses that bread obtained from a dough mixed with a fine cellulose material contains abundant dietary fiber and has a texture comparable to that of ordinary bread.

  Patent Document 3 discloses that a castella in which a fine particle cellulose-based material is blended can be obtained with a small volume reduction after firing, excellent texture, and high long-term storage stability.

Japanese Patent Laid-Open No. 10-262541 JP-A-5-95754 JP-A-7-135888

  Regarding the stabilization of ingredients, the settling of ingredients can certainly be prevented by blending processed starch such as tapioca pregelatinized starch into the dough. However, in order to disperse the ingredients uniformly, it is necessary to add a large amount of modified starch. As a result, the texture of the cake after baking deteriorates, and the original crispy feeling, fresh feeling, and soft feeling of the cake. There was a problem that the food texture such as was impaired.

  Moreover, in the literature of patent documents 1-3, the uniformity and food texture of dough itself can be improved by adding a specific cellulose raw material to dough. However, these documents did not describe any means for achieving the blending of ingredients and the uniformity thereof.

  Therefore, the present invention contains ingredients with a large specific gravity, such as fruit, in a specific amount, combined with cellulose in a specific ratio, and blended into the dough, so that the ingredients are not unevenly distributed at the time of manufacture and are uniformly dispersed after baking. Furthermore, it aims at providing the bakery product which has favorable food texture, such as a crispy feeling, a refreshing feeling, and a soft feeling.

  The present inventors contain a specific amount of ingredients such as fruits having a large specific gravity, combine with cellulose in a specific ratio, and blend into the dough so that the ingredients are not unevenly distributed at the time of manufacture and are uniformly dispersed after baking. Furthermore, the present inventors have found that a bakery product having a good texture such as a crispy feeling, a refreshing feeling, and a soft feeling can be obtained, and the present invention has been made.

That is, the present invention is as follows.
(1) In a bakery product obtained from raw materials containing flour, saccharides and fats and oils, the minor axis is 0.5 mm or more, the major axis / minor axis ratio is 1.0 to 5.0, and the specific gravity is 1.0 g / A bakery product containing 1% by mass or more of ingredients of mL or more and further containing 0.1% by mass or more of cellulose.
(2) The bakery product according to (1), wherein the cellulose is a crystalline cellulose composite.
(3) The bakery product according to (1) or (2), wherein the ingredients are at least one selected from dried fruits, fruits soaked in sugar solution, and fresh fruits.
(4) The bakery product according to any one of (1) to (3), further containing 0.1% by mass or more of modified starch.
(5) The bakery product according to any one of (1) to (4), which is any one of a pound cake, a sponge cake, and a chiffon cake.

  In accordance with the present invention, a specific amount of ingredients such as fruits are contained in a specific amount, the ingredients are not biased at the time of manufacture, and are uniformly dispersed after baking, and also have a good crispy feeling, a refreshing feeling, a soft feeling, etc. A bakery product with a good texture can be provided.

The present invention will be specifically described below.
<Ingredients for bakery products>
The bakery product of the present invention is a product obtained by adding water to a raw material containing wheat flour, sugars, and fats, mixing, kneading, baking, or oiling. Specifically, it refers to a pound cake, sponge cake, chiffon cake, castella, hot cake, cheesecake, and donut. Pound cakes, sponge cakes, chiffon cakes, castellas, and cheese cakes are particularly preferred forms that contain ingredients and need to maintain their uniformity.

<Wheat flour>
Here, the wheat flour is a powder made by grinding wheat. Among wheat flours, they are classified into soft flour, medium flour, strong flour, floating flour, whole wheat flour, graham flour, and semolina flour according to the proportion of protein contained therein and the properties of gluten formed, all falling under the wheat flour referred to in this application. . Among these, for the bakery product of the present invention, strong flour, medium flour, and weak flour are preferable.

  The strong flour has a protein ratio of 12% or more, the medium flour has a protein ratio of 11.9 to 8.6%, and the weak flour has a protein ratio of 8.5% or less. is there. In particular, in the present application, it is preferable in terms of processing characteristics and texture to use those containing 50% by mass of flour. More preferably, it is 70 mass% or more, Most preferably, it is 85 mass% or more.

  The amount of flour blended in the bakery product of the present invention is preferably 10% by mass or more, more preferably 15% by mass or more, and particularly preferably 20% by mass or more. The more flour, the better nutritional value is preferable. The upper limit is preferably 50% by mass or less, more preferably 40% by mass or less, and particularly preferably 30% by mass or less from the viewpoint of productivity (ease of grouping of dough).

<Sugar>
Next, saccharides used in the present invention include, for example, sucrose, lactose, maltose, glucose (glucose), fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, trehalulose, neotrehalose, palatinose, Examples thereof include saccharides such as D-xylose, starch hydrolyzate, and dextrin; and sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol. High sweetness sweeteners such as stevioside contained in saccharin sodium, cyclamate and salts thereof, acesulfame potassium, thaumatin, aspartame, sucralose, alitame and stevia extract may also be added. Two or more kinds of these saccharides may be combined. Among these, starch hydrolysates, dextrins, sucrose, glucose, and sugar alcohols are preferable in terms of taste. Of these, sucrose, sugar alcohol, or combinations thereof are preferred.

  The amount of saccharide to be blended in the bakery product of the present invention is preferably 2% by mass or more, more preferably 5% by mass or more, and particularly preferably 10% by mass or more. The more saccharides, the better the sweetness. The upper limit is preferably 25% by mass or less, more preferably 20% by mass or less, and particularly preferably 15% by mass or less from the viewpoint of the balance between the taste of sweetness and flour.

<Oil and fat>
As fats and oils used by this invention, 1 type, or 2 or more types can be used together from milk fat content, such as butter and fresh cream, vegetable fats and oils, these fractionated fats and oils, hardened fats and oils, transesterified fats and oils. Examples of vegetable oils include soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, palm oil, palm kernel oil and coconut oil. Among these, butter and fresh cream are preferable in terms of flavor.

  The amount of fats and oils to be blended in the bakery product of the present invention is preferably 10% by mass or more, more preferably 15% by mass or more, and particularly preferably 20% by mass or more. The more fats and oils, the better the flavor and nutritional value. The upper limit is preferably 35% by mass or less, more preferably 30% by mass or less, and particularly preferably 25% by mass or less from the viewpoint of productivity (dough unity).

<Egg>
As eggs used in the present invention, those circulated as edible eggs can be used, and bird eggs are preferably used. Examples of bird eggs include chicken eggs, quail eggs, duck eggs, ostrich eggs, and pigeon eggs, and these can also be used in combination. In particular, in the present invention, it is preferable to use chicken eggs in terms of processability and taste. As the egg, a raw egg can be used as it is, or a dried processed egg can be used, but it is preferable to use a raw egg in terms of processability.

  The amount of egg to be blended in the bakery product of the present invention is preferably 10% by mass or more, more preferably 15% by mass or more, and particularly preferably 20% by mass or more. The more eggs, the better the flavor and nutritional value. The upper limit is preferably 35% by mass or less, more preferably 30% by mass or less, and particularly preferably 25% by mass or less from the viewpoint of productivity (dough unity).

<Oligosaccharide>
The bakery product of the present invention preferably contains an oligosaccharide for the purpose of imparting a rich taste. By blending oligosaccharides in addition to saccharides, the sweetness of the above-mentioned saccharides (taste immediately after eating) can be mellow and rich in aftertaste (taste immediately after swallowing) can be imparted. Examples of the oligosaccharide include fructooligosaccharide, galactooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, dairy oligosaccharide, cellooligosaccharide, xylooligosaccharide, lactulose, α-, β-, and γ-cyclodextrin. Among these, malto-oligosaccharides, isomalto-oligosaccharides, and dairy oligosaccharides are preferable because of their high taste-improving effect.

  The amount of the oligosaccharide to be blended in the bakery product of the present invention is preferably 1% by mass or more, more preferably 3% by mass or more, and particularly preferably 5% by mass or more. The greater the number of oligosaccharides, the better the taste improving effect. The upper limit is preferably 15% by mass or less, more preferably 10% by mass or less, and particularly preferably 8% by mass or less.

<Other raw materials>
Except for the above, the bakery product of the present invention can have the same configuration as that of a normal food as long as the effects of the present invention are not affected. For example, what mixed the additive material selected from water, protein, a thickener, a seasoning, a fragrance | flavor, a pigment | dye, an emulsifier, etc. in a predetermined ratio is used.

  As the protein, milk-derived protein such as cow's milk, skim milk powder, whole milk powder, whole fat sweetened condensed milk, skimmed sweetened condensed milk or fresh cream, soybean protein and the like can be used.

  As a thickener, it can be added as long as the effect of the present invention is not adversely affected. For example, xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind seed gum, tara gum, curdlan, rumzan gum, gati gum, glucomannan, caraya gum, deacylated gellan gum, native gellan gum, gum arabic, macrohomopsis gum, carrageenan, agar, Gelatin, pectin, curdlan, glucomannan, alginic acid (alginic acid, alginate), various modified and processed starches, CMC, MC, HPC, HPMC, microcrystalline cellulose, fermented cellulose, microfibrous cellulose, dried konjac processed products, etc. Can be mentioned.

Examples of the emulsifier include glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride such as citric acid or lactic acid, polyglycerin fatty acid ester), sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, Examples include lecithin, saponin, polysorbate, stearoyl lactate (sodium, calcium) and the like.
It is also possible to use vitamins, calcium, iron, DHA nutrients and the like together.

<Ingredients>
The bakery product of the present invention has a minor axis of 0.5 mm or more, a major axis / minor axis ratio of 1.0 to 5.0, and contains 1% by mass or more of ingredients having a specific gravity of 1.0 g / mL or more. . This tool material is a large one having a minor axis of 0.5 mm or more.

  As used herein, the minor axis is the smallest distance among the distances from one surface to the other surface through the center (center of gravity) when using an amorphous material. The larger the minor axis, the better the eating response and the better the flavor. The minor axis is more preferably 1 mm or more, further preferably 3 mm or more, particularly preferably 5 mm or more, and most preferably 10 mm or more. As an upper limit, it is 30 mm or less.

  The major axis is the largest in the above measurement method, and the major axis / minor axis ratio is 1.0 to 5.0. In terms of ease of eating, 1.0 to 3.0 is preferable, and 1.0 to 2.0 is more preferable.

  The specific gravity of the ingredients is 1.0 g / mL or more, and the larger the specific gravity, the better the eating response and the better the volume feeling when chewing with the teeth. The specific gravity is preferably 1.2 g / mL or more, more preferably 1.3 g / mL or more, particularly preferably 1.5 g / mL or more, and most preferably 1.7 g / mL or more. . In order to maintain a uniform distribution of ingredients, 3.0 g / mL or less is preferable.

<Types of ingredients>
The material that can be used in the present invention may be plant or animal.
As plant-based ingredients, fruits, vegetables, nuts, cereals and the like that have been cut fresh and / or those that have been subjected to processing such as drying and dipping can be used. Soaked fruits and vegetables are those soaked in sugar solution such as sugar, soaked in salt water, soaked in vinegar, etc., even if they contain moisture or are dried , Either can be used. Among these, it is preferable in terms of processability to use dried fruits obtained by drying the fruits in the sun or the like, or dried after sugaring.

  Animal ingredients include beef, pork, chicken, or those processed into dried meat, ham, sausage, etc., fish, or those processed into fish sections, sea bream, sausage, etc. What fermented milk, such as cheese, can also be used.

<Fruit ingredients>
It is preferable to use fruit-based ingredients in the bakery product of the present invention. By using the fruit, a product with excellent taste can be obtained. Among them, the fruit-based ingredients are preferably at least one selected from dried fruits, fruits soaked in sugar solution, and fresh fruits from the viewpoint of ease of processing.

<Dried fruit>
The ingredients to be blended in the bakery product of the present invention are preferably dried fruits in terms of ease of processing, texture and taste. Examples of dried fruits include raisins (grape), figs (figures), prunes, dried persimmons (oysters), apricots, plums, blueberries, cranberries, currants (currants), orange peels (orange peels), lemon peels One or more of dry fruits such as (lemon peel), melon, apple, mango, papaya, banana, pineapple, jujube, date palm, hawthorn and wolfberry can be used.

<Addition of ingredients>
The bakery product of this invention needs to contain 1 mass% or more of the above-mentioned ingredients. By blending a large amount of ingredients, a bakery product with excellent texture and taste can be obtained. Preferably, it is 3% by mass or more, more preferably 5% by mass or more, further preferably 10% by mass or more, particularly preferably 15% by mass or more, and most preferably 20% by mass. That's it. If too much ingredients are added, the balance with the dough is lost, the shape is lost, and the texture is impaired. Therefore, the upper limit is 50% by mass or less.

<Cellulose>
The bakery product of the present invention further contains 0.1% by mass or more of cellulose.
In the present invention, “cellulose” is a powder of a naturally derived water-insoluble fibrous material containing cellulose. Examples of raw materials include wood, bamboo, wheat straw, rice straw, cotton, ramie, bagasse, kenaf, beet, squirts, and bacterial cellulose. Even if one kind of natural cellulosic material is used as a raw material, a mixture of two or more kinds can be used.

  These are hydrolyzed to a specific degree of polymerization by acid hydrolysis, enzymatic decomposition, alkaline hydrolysis, blasting treatment, etc., and used as powdered after mechanical treatment such as grinding and grinding as necessary It is preferable. Examples of cellulose that can be used include cellulose floc (powder cellulose) and crystalline cellulose. Among the above, it is preferable to use crystalline cellulose in terms of miscibility with the dough and the like.

  In addition, among the crystalline celluloses, when a crystalline cellulose composite in which crystalline cellulose and a water-soluble gum are combined is used, the dispersibility of the cellulose in the dough, the uniform dispersibility of the ingredients, and the texture (crispy feeling, rough feeling) This is preferable because it can improve the soft feeling). Furthermore, even in the crystalline cellulose composite, when the easily dispersible crystalline cellulose composite in which a specific amount of a hydrophilic substance is blended in addition to crystalline cellulose and a water-soluble gum is used, the above-described cellulose dispersibility and uniform ingredients are obtained. Dispersibility and texture (reduction in roughness) are possible, which is preferable.

<Addition amount of cellulose>
The bakery product of the present invention needs to contain 0.1% by mass or more of cellulose. The cellulose blending amount here is calculated from the weight of the material itself in the case of a single cellulose material, and is calculated from the weight of the composite when a cellulose composite is used (the cellulose content in the composite is Absent). The more cellulose is blended, the better the uniformity of the ingredients. Preferably, it is 0.3% by mass or more, more preferably 0.5% by mass or more, further preferably 1% by mass or more, particularly preferably 3% by mass or more, and most preferably It is 5 mass% or more. On the other hand, if too much cellulose is blended, a fibery and soft texture appears in the cake, so the upper limit is preferably 10% by mass or less.

<Average degree of polymerization of cellulose>
The average degree of polymerization of cellulose used in the present invention is preferably 500 or less. The average degree of polymerization can be measured by a reduced specific viscosity method using a copper ethylenediamine solution specified in the crystalline cellulose confirmation test (3) of “14th revised Japanese pharmacopoeia” (published by Yodogawa Shoten). If the average degree of polymerization is 500 or less, the cellulosic material is preferably subjected to physical treatment such as stirring, pulverization, and grinding in the mixing step with the dough, and composite formation is easily promoted. More preferably, the average degree of polymerization is 300 or less, and still more preferably, the average degree of polymerization is 250 or less. The lower the average degree of polymerization, the easier the control of complexing. Therefore, the lower limit is not particularly limited, but a preferred range is 10 or more.

<Particle shape of cellulose (L / D)>
The cellulose in the cellulose used in the present invention preferably has a fine particle shape. As for the particle shape of cellulose, the cellulose composite of the present invention was made into a pure water suspension at a concentration of 1% by mass and treated with a high shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name “Excel Auto Homogenizer ED-7”): A water dispersion dispersed at a rotational speed of 15,000 rpm × 5 minutes) is diluted with pure water to 0.1 to 0.5% by mass, cast on mica, and air-dried. 100 particles represented by the ratio (L / D) of the major axis (L) and minor axis (D) of the particle image obtained when measured with a microscope (SEM) or atomic force microscope (AFM) Calculated as an average of ~ 150 particles.

  L / D is preferably 20 or less, more preferably 15 or less, further preferably 10 or less, particularly preferably 5 or less, and most preferably 4 or less from the viewpoint of stabilizing the dispersion of ingredients. The lower limit is preferably as large as possible in view of dispersion stabilization due to entanglement with ingredients. 1 or more is preferable, 2 or more is more preferable, and 3 or more is particularly preferable.

<Average particle diameter of cellulose>
Cellulose (powder cellulose, crystalline cellulose, crystalline cellulose composite) used in the present invention is characterized by a small median diameter of particles contained therein. The size of the particles can be measured by the following method. First, cellulose is made into a pure water suspension at a concentration of 0.5% by mass, and a high shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name “Excel Auto Homogenizer ED-7”) Processing conditions: 15,000 rpm × 5 minutes), and without centrifuging, the laser diffraction / scattering particle size distribution meter (manufactured by Horiba, Ltd., trade name “LA-910”, ultrasonic treatment for 1 minute, refractive index 1. 20) The integrated 50% particle diameter (volume average particle diameter) in the volume frequency particle size distribution obtained by 20). The median diameter of 20 μm or less is preferable because the suspension stability of the cellulose composite is more easily improved. In addition, when a food containing cellulose is eaten, it is possible to provide a smooth texture with no roughness. More preferably, it is 15 micrometers or less, Especially preferably, it is 10 micrometers or less, More preferably, it is 8 micrometers or less. Although a minimum in particular is not restrict | limited, As a preferable range, it is 0.1 micrometer or more.

<Crystalline cellulose composite>
The crystalline cellulose composite used in the present invention is composed of crystalline cellulose and a water-soluble gum, and the surface of the crystalline cellulose is coated with a water-soluble gum by chemical bonds such as hydrogen bonds. The composition is composed of 20 to 99% by mass of crystalline cellulose and 1 to 80% by mass of water-soluble gum. As a preferable range, it is comprised from 30-95 mass% of crystalline cellulose and 5-70 mass% of water-soluble gum, and is suitably adjusted according to the kind of water-soluble gum. Here, if the crystalline cellulose is 99% by weight or less, the water-soluble gum coating on the crystalline cellulose surface is sufficient, and in the manufacturing process of the bakery product, the surface of the dough is not rough, and a smooth dough is obtained, Even when eating baked bakery products, a product with an excellent texture can be obtained without being soft. In addition, when the water-soluble gum is 80% by mass or less, stickiness hardly occurs when the dough is kneaded and it is easy to manufacture.

  As crystalline cellulose composites, in addition to crystalline cellulose and water-soluble gum, other food materials such as oligosaccharides, sugar alcohols, starch degradation products, starches containing processed starch, fats and oils, proteins, salt, various phosphates, etc. Salts, emulsifiers, thickening stabilizers, pigments and the like can be blended as desired. These food materials can be added at the time of producing the composite, or can be added after the production of the composite.

  Water-soluble gums to be combined with crystalline cellulose include indigestible dextrin, Karaya gum, polydextrose, psyllium seed gum, locust bean gum, guar gum, tamarind seed gum, chitosan, gum arabic, gati gum, tragacanth gum, agar, carrageenan, alginic acid , Sodium alginate, calcium alginate, propylene glycol ester alginate, HM pectin, LM pectin, Azotobacter vinelandie gum, xanthan gum, curdlan, pullulan, dextran, gellan gum, sodium carboxymethylcellulose, carboxymethylcellulose calcium, methylcellulose, hydroxypropylcellulose, hydroxyethylcellulose Can be mentioned.

Among the above, Karaya gum, xanthan gum, sodium carboxymethylcellulose, and indigestible dextrin are particularly preferable because they are easily complexed with crystalline cellulose.
Furthermore, Karaya gum and xanthan gum are more preferable because they are excellent in texture when added to a bakery product as a crystalline cellulose composite.

<Kalaya gum>
Karaya gum is a refined sap of a mosquito tree in the family Aoyagi. Commercially available grades include Hand-picked-selected (HPS), Superior No.1, Superior No.2, Superior No.3, and Shifting, based on color, bark, and foreign material ratio (published in Sachishobo 2001) Kunizaki and Sano, “Food polysaccharides” on page 88, Table 4-4). The Karaya gum used in the present invention can be used without limitation as long as it can be used in food. Among these, HPS and Superior No. 1 are preferable for use in the present invention, and HPS is preferable in terms of suspension stability of the complex. In particular, those derived from Sterculia urens in central and northern India are preferred in terms of suspension stability of the complex.

  Here, the mass ratio of cellulose to Karaya gum is preferably 99/1 to 80/20. More preferably, it is 94 / 6-84 / 16, More preferably, it is 92 / 8-86 / 14.

<Xanthan gum>
Xanthan gum is a gum made by fermenting starch such as corn by the bacterium Xanthomonas campestris, and consists of repeating units of glucose 2 molecules, mannose 2 molecules, and glucuronic acid. The xanthan gum used in the present invention includes potassium salts, sodium salts, and calcium salts. If it is a grade which has said structure and can be used with a foodstuff, it can be used without a restriction | limiting in a viscosity.

  When used for the bakery product of the present invention, the mass ratio of cellulose to xanthan gum is preferably 99/1 to 80/20. More preferably, it is 99 / 1-90 / 10, More preferably, it is 96 / 4-92 / 8.

<Carboxymethylcellulose sodium>
Carboxymethylcellulose sodium (CMC-Na) is one in which the hydroxyl group of cellulose is substituted with monochloroacetic acid and has a linear chemical structure in which D-glucose is linked by β-1,4. CMC-Na is obtained by dissolving pulp (cellulose) with a sodium hydroxide solution and etherifying with monochloro acid (or its sodium salt).

  In particular, it is preferable from the viewpoint of complexing to use CMC-Na having a substitution degree and a viscosity adjusted within a specific range. The degree of substitution is the degree to which a carboxymethyl group is ether-bonded to a hydroxyl group in cellulose, and is preferably 0.6 to 2.0. If the degree of substitution is in the above range, it is preferable because the dispersibility of CMC-Na is sufficient and the production is easy. More preferably, the substitution degree is 0.6 to 1.3. The viscosity of CMC-Na is preferably 500 mPa · s or less, more preferably 200 mPa · s or less, and further preferably 50 mPa · s or less in a 1% by mass pure aqueous solution. Particularly preferably, it is 20 mPa · s or less. The lower the viscosity of CMC-Na, the easier the complexing with cellulose and hydrophilic gum is promoted. The lower limit is not particularly set, but a preferable range is 1 mPa · s or more.

  Here, the mass ratio of cellulose to CMC-Na is preferably 99/1 to 80/20. More preferably, it is 94 / 6-84 / 16, More preferably, it is 92 / 8-86 / 14.

<Indigestible dextrin>
The indigestible dextrin used for the production of the crystalline cellulose composite is obtained by heating and enzymatic treatment of starch. The average molecular weight of dietary fiber is about 500 to 3000, the glucose residue is α-1,4, α -1,6, β-1,2, β-1,3, β-1,6-glucoside bonds, part of the reducing end is levoglucosan (1,6-anhydroglucose), development of a branched structure Dextrin. As a commercial product, a product that conforms to the standards described in the 8th edition of the Food Additives Official Document can be used.

  When indigestible dextrin is used as the water-soluble gum, the composition is preferably 30 to 70% by mass of crystalline cellulose and 30 to 70% by mass of indigestible dextrin.

<Hydrophilic substance blended in crystalline cellulose composite>
The cellulose composite used in the present invention may contain a hydrophilic substance in addition to cellulose and a water-soluble polysaccharide for the purpose of enhancing the dispersibility in water. A hydrophilic substance is an organic substance that is highly soluble in cold water and hardly causes viscosity. Hydrophilic polysaccharides such as starch hydrolysates, dextrins, indigestible dextrin, polydextrose, fructooligosaccharides, galactooligosaccharides , Maltooligosaccharides, isomaltooligosaccharides, berries oligosaccharides, cellooligosaccharides, xylooligosaccharides, lactulose, lactose, maltose, sucrose, α-, β-, γ-cyclodextrins and other oligosaccharides, glucose, fructose, sorbose, etc. Monosaccharides, sugar alcohols such as maltitol, sorbitol and erythritol, vitamins, collagen, azulene and chitosan are suitable. Two or more kinds of these hydrophilic substances may be combined. Among the above, hydrophilic polysaccharides such as starch hydrolysates, dextrins and polydextrose are preferable from the viewpoint of dispersibility, and dextrin is most preferable.

  Although there is no restriction | limiting in the compounding quantity of the hydrophilic substance in a cellulose composite, As a preferable range, it is 5 mass% or more, More preferably, it is 10 mass% or more, More preferably, it is 20 mass% or more.

<Other additives blended in crystalline cellulose composite>
In the case where an anionic polysaccharide is used in the cellulose composite used in the present invention, a divalent ionic substance may be blended for the purpose of promoting the conjugation. The divalent ionic substance generates divalent ions such as calcium and magnesium when dissolved in water, and specific examples include calcium chloride and magnesium chloride. This substance is preferably added before complexing cellulose and anionic polysaccharide. The addition amount of the divalent ionic substance is preferably 0.5% by mass or more in the cellulose composite. More preferably, it is 1 mass% or more, More preferably, it is 3 mass% or more. If the amount of this substance is too high, it affects the taste of foods and drinks to which the cellulose composition is added, so the upper limit is preferably 10% by mass or less.

<Easily dispersible crystalline cellulose composite>
For the bakery product of the present invention, it is preferable to use an easily dispersible one among the crystalline cellulose composites. By using the easily dispersible crystalline cellulose composite, the crystalline cellulose composite is uniformly dispersed in the dough kneading step, so that the binding property with the ingredients is increased and contributes to the uniform stability of the ingredients. . Furthermore, since the easily dispersible crystalline cellulose composite is easily dispersed in the form of fine particles, coarse particles are reduced in the dough kneading process, the roughness when eating the baked product after baking is reduced, and the texture is also excellent. .

  The easily dispersible crystalline cellulose composite of the present invention is a crystalline cellulose composite obtained from the above-mentioned crystalline cellulose and water-soluble gum, and contains 50% by mass or more of the above-mentioned hydrophilic substance. Since the dispersibility of crystalline cellulose becomes high by increasing the hydrophilic substance, it is preferable. More preferably, it is 60 mass% or more, More preferably, it is 70 mass% or more. The upper limit is 95% by mass or less.

  The easily dispersible crystalline cellulose composite may contain a disintegrating agent in addition to the above-mentioned crystalline cellulose, water-soluble gum, and hydrophilic substance. The disintegrant has the effect of increasing the dispersibility of crystalline cellulose when kneading the dough, and promotes the above-mentioned effects (binding properties with the ingredients, uniform stability of the ingredients, and roughness). It is. In particular, when adding salt and / or acid to the dough for the purpose of seasoning, the effect of adding a disintegrant is great. The addition amount of the disintegrant is preferably 5% by mass or more, more preferably 10% by mass or more, and particularly preferably 15% by mass or more with respect to the crystalline cellulose composite. The upper limit is 40% by mass or less.

<Disintegrant blended in the easily dispersible crystalline cellulose composite>
It is preferable to use a water-swellable disintegrant to be blended with the easily dispersible crystalline cellulose composite. For example, at least one selected from galactomannan particles such as guar gum, locust bean gum and tara gum, modified starch, and partially pregelatinized starch can be used. From the viewpoint of the dispersion effect, it is preferable to use modified starch.

<Processed starch used for cellulose composite>
The modified starch used in the easily dispersible crystalline cellulose composite includes acetylated adipic acid cross-linked starch, acetylated oxidized starch, acetylated phosphoric acid cross-linked starch, sodium octenyl succinate starch, acetic acid starch, oxidized starch, hydroxyalkylated phosphoric acid Cross-linked starch, hydroxyalkylated starch, phosphoric acid-crosslinked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid-crosslinked starch, starch glycolate sodium, and starch phosphate sodium are preferred. These can be used in any form of an alpha process, a partially alpha process, and a non-alpha process. Further, acid-treated starch or pregelatinized starch obtained by pregelatinizing raw starch can also be used. The above-mentioned modified starch may be used alone or in combination of two or more.

  In particular, when used for food and drink, eleven kinds of modified starch (acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, octenyl succinate starch sodium, Acetic acid starch, oxidized starch, hydroxypropylated phosphoric acid cross-linked starch, hydroxypropylated starch, phosphoric acid cross-linked starch, phosphorylated starch and phosphoric acid monoesterified phosphoric acid cross-linked starch), and pregelatinized starch obtained by pre-gelatinizing raw starch preferable.

  Among the above, hydroxypropylated phosphate cross-linked starch, hydroxypropylated starch, phosphate cross-linked pregelatinized starch, and pregelatinized starch are more preferable in terms of dispersibility of the cellulose composition, hydroxypropylated starch, hydroxypropylated phosphoric acid Cross-linked starch and phosphate cross-linked pregelatinized starch are more preferred, and hydroxypropylated starch is most preferred.

<Typical cellulose material and its manufacturing method>
There is no restriction | limiting in particular in the manufacturing method of a cellulose, Commercially available cellulose can be used for the bakery product of this invention. For example, as the crystalline cellulose (not a composite), trade names “Theolas UF-F711 (composition: 100% by mass of crystalline cellulose)” manufactured by Asahi Kasei Chemicals Co., Ltd., trade names “Theolas UF-F702 (composition: crystalline cellulose) 100% by mass) ”, trade name“ Theolas ST-100 (composition: crystalline cellulose 100% by mass) ”, trade name“ Theolas ST-02 (composition: 100% by mass of crystalline cellulose) ”, trade name“ Theolas FD-101 ( "Composition: crystalline cellulose 100% by mass)", trade name "Theolas FD-301 (composition: crystalline cellulose 100% by mass)", trade name "Theorus FD-F20 (composition: crystalline cellulose 100% by mass)", product manufactured by FMC Name “Avicel PH-101, 102 (composition: crystalline cellulose 100 mass%)”, trade name “Avicel PH-3 1, 302 (composition: crystalline cellulose 100% by mass) ”, trade name“ Avicel PH-200 (composition: crystalline cellulose 100% by mass) ”, product name“ Comprecel M101, 102, 301, 302, 200 ”manufactured by Meidai Kako Composition: 100% by mass of crystalline cellulose) "and the like can be used.

  Next, as the crystalline cellulose composite, trade name “Theoras Fiber DF-17 (composition: crystalline cellulose / indigestible dextrin / gellan gum = 65 / 34.2 / 0.8 mass%) manufactured by Asahi Kasei Chemicals Corporation. ”, Trade name“ Theolas RC-N81 (composition: crystalline cellulose / karaya gum / dextrin = 80/10/10 mass%) ”, trade name“ Theolas RC-N30 (composition: crystalline cellulose / xanthan gum / dextrin = 75/5 / 20% by mass) ”, trade name“ Theorus SC-900 (composition: crystalline cellulose / xanthan gum / sodium carboxymethyl cellulose / dextrin / edible oil / fat = 73 / 2.8 / 5/19 / 0.2% by mass) ”, trade name “Theorus RC-591S (Composition: Crystalline cellulose / Carboxymethyl cellulose sodium) = 89/11 wt%) ", trade name" CEOLUS CL-611S (composition: crystalline cellulose / sodium carboxymethyl cellulose = 85/15 wt%) "can be mentioned. “Avicel RC-591 (composition: crystalline cellulose / sodium carboxymethylcellulose = 89/11% by mass)”, “Avicel BV-1518 (composition: crystalline cellulose / sodium carboxymethylcellulose / calcium chloride / saccharose = 60/12 / 3/25% by mass) ”,“ Theocell NEO-C01, C11, C81, C91 (composition: crystalline cellulose / sodium carboxymethylcellulose = 80 to 90/10 to 20% by mass) ”manufactured by Meidai Kako, etc. can be suitably used. .

  Furthermore, as the easily dispersible crystalline cellulose composite, the product name “Theorax DX-2 (composition: crystalline cellulose / karaya gum / dextrin = 36 / 4.5 / 59.5% by mass)” manufactured by Asahi Kasei Chemicals Corporation is used. it can.

  As the powdered cellulose, “KC Flock (composition: cellulose = 100% by mass)” manufactured by Nippon Paper Industries Co., Ltd., “VITACEL (Vitacel) (composition: cellulose = 100% by mass)” manufactured by JRS (Lettengmeier) can be preferably used.

  Also, those disclosed in the following documents can be used. For example, JP-B-40-12174, JP-B-47-15734, JP-A-54-54169, JP-A-54-55054, JP-A-54-55763, JP-A-54-138153, JP-A-54-157875, Kaihei 5-255538, JP-A-6-654417, JP-A-6-335365, JP-A-7-102113, JP-A-7-173332, JP-A-7-268129, JP-A-8-151481, JP-A-9-3243, JP-A-11-11 -46722, JP-A-11-46723, JP-A-11-253114, JP-A-11-253115, JP-A-11-302448, JP-A-2000-41627, JP-A-2000-178377, JP-A-2002-345410, JP-A-2003-135030. , JP2008-113572, JP2010-104324, JP20. 0-136645, JP2011-152877, JP2011-162700, JP2011-193880, International Patent Pamphlets WO00 / 018502, WO04 / 11501, WO03 / 096976, WO05 / 096832, WO07 / 047895, WO07 / 041395, Etc.

  Among the above, the bakery product of the present invention includes a product name “Theoras Fiber DF-17” manufactured by Asahi Kasei Chemicals Co., Ltd., which is a crystalline cellulose composite, a product name “Theorus RC-N81”, and a product name “Theorus RC-”. N30 "or the like is preferably used, and more preferably, the product name" Theolas DX-2 ", which is an easily dispersible crystalline cellulose composite, is used in terms of both the uniform dispersibility of the ingredients and the texture. preferable.

<Processed starch used in bakery products>
In addition to the above-mentioned raw materials, modified starch can be used for the bakery product of the present invention. Processed starch is preferred because it can be used in combination with cellulose to obtain a synergistic effect in uniform stabilization of ingredients. The amount added to the bakery product of the present invention when used in combination with cellulose is preferably 0.1% by mass or more. More preferably, it is 1 mass% or more, More preferably, it is 1.5 mass% or more, Most preferably, it is 2 mass% or more. When the processed starch is added too much, the texture is impaired, so that it is preferably 10% by mass or less, more preferably 5% by mass or less, and particularly preferably 3% by mass or less.

  Here, as the modified starch that can be used, acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, octenyl succinate starch sodium, acetate starch, oxidized starch, hydroxyalkylated phosphate crosslinked starch, Hydroxyalkylated starch, phosphoric acid cross-linked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, starch sodium glycolate, and sodium starch phosphate ester are preferred. These can be used in any form of an alpha process, a partially alpha process, and a non-alpha process. Further, acid-treated starch or pregelatinized starch obtained by pregelatinizing raw starch can also be used. The above-mentioned modified starch may be used alone or in combination of two or more. Among the above-mentioned processed starches, those processed with alpha are preferable because of their high synergistic effect with cellulose. More preferred is an acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxyalkylated starch, phosphorylated starch, or raw starch that has been made alpha. Particularly preferred is pregelatinized starch obtained by subjecting raw starch to alpha.

Processed starch ingredients include wheat starch, corn starch, waxy corn starch (waxy corn starch), potato starch, waxy potato starch, tapioca starch, rice starch, glutinous rice starch, sweet potato starch, sago starch, waste starch, etc. Is mentioned.
Among these, waxy corn starch (waxy corn starch) and tapioca starch are preferable from the viewpoint of synergistic effects with cellulose, and tapioca starch is more preferable.

<Production method for bakery products>
The bakery product of the present invention is a raw material containing wheat flour, saccharides, fats and oils, and if necessary, water added, mixed, kneaded, baked, or oiled, a conventionally known method It is prepared by. In the above-mentioned method, depending on the ratio of the blended raw materials, added moisture content, dough mixing / kneading conditions, baking conditions, final form, pound cake, sponge cake, chiffon cake, castella, hot cake, cheesecake Both donuts can be produced. Among these, a pound cake, a sponge cake, a chiffon cake, a castella, and a cheesecake are particularly preferable because the effects of the present invention are increased from the form.

<Pound cake, sponge cake, chiffon cake, castella, cheesecake>
For example, whipping all eggs in advance before preparing the cake dough, separate eggs into egg white and egg yolk, whipping the egg white part into a meringue state and preparing the cake dough, and all raw materials There are three known all-in-mix methods in which cakes are mixed together and whipped to prepare a cake dough. In the present invention, it is preferable to prepare by an all-in-mix method capable of mass production.

In the all-in-mix method, raw materials such as flour, whole eggs, sugars, fats and oils, water, and emulsifiers are mixed together, whipped, foamed, poured into a firing mold, and then fired in an oven. Can be prepared.
In the present invention, the whipping step is not always essential, and the degree and method of whipping can be appropriately adjusted using known techniques according to the finally required form.

<Method for adding cellulose>
In the above-described production method, cellulose is added at a stage before firing. In particular, mixing with other raw materials in the presence of water is preferable because dispersion of cellulose is promoted. Moreover, when adding an egg or water, you may mix with them previously and may add in the state disperse | distributed.

<Method of adding ingredients>
In the manufacturing method described above, the ingredients of the present invention are also added at a stage before firing. The order of adding the ingredients and cellulose may be mixed, but it is preferable to add them after the cellulose is dispersed in the dough.

<Sponge cake, pound cake, chiffon cake>
The sponge cake as referred to in the present invention is a cake dough that is baked into a light sponge shape that is rich in elasticity in an oven, particularly in the above description, utilizing the foamability of melted chicken eggs. In particular, in the foaming process, the basic composition of the sponge dough is eggs, sugar, and flour. Here, butter sponges containing fats and oils are also included in the sponge cake of the present invention. The chiffon cake of the present invention is included in the sponge cake of the present invention, and particularly refers to a product that has undergone meringue in the whipping process.

Here, the sponge cake of the present invention and the pound cake can be distinguished by the specific gravity of the dough before baking. The specific gravity of the sponge cake dough is preferably 0.3 to 0.69 g / mL, more preferably 0.35 to 0.6 g / mL, and still more preferably 0.4 to 0.55 g / mL. is there.
The specific gravity of the dough of the pound cake of the present invention is preferably 0.7 to 1.0 g / mL, more preferably 0.75 to 0.9 g / mL, and still more preferably 0.75 to 0.85 g. / ML.

The invention is illustrated by the following examples. However, these do not limit the scope of the present invention.
First, a method for making a pound cake and an evaluation method for various physical properties will be described.

<Raw materials other than cellulose * Cellulose is described in the Examples>
1) Soft flour: Nisshin brand name "Nisshin Flower soft flour"
2) Super white sugar: Made by Mitsui Sugar
3) Maltooligosaccharide: Product name “Fuji Oligo” manufactured by Nippon Shokuhin Kako
4) Modified starch (Tapioca alpha starch): Sanwa starch product name "Tapioca Alpha TP-2"
5) Salt: Nippon Salt Manufacturing Product Name “Cooking Salt”
6) Whole Egg: Commercial Egg 7) Butter (Unsalted): Product name “Butter (no salt)”
8) Dried fruit mix: Made by Kojimaya Product name “Dice cut dried fruit”
* Kiwi, persimmon, pineapple, papaya, mango, melon, and apple cut in dice, soaked in sugar solution, and dried.
* Measured minor axis = 3 mm to 10 mm, major axis / minor axis ratio = 1 to 3, specific gravity (average) 1.4 g / mL
9) Vanilla Essence: Made by Meijiya Product name “Vanilla Essence”

<Prototype method of pound cake: trial production with total amount of 500 g>
1) First, in the formulations shown in Table 1, the powders indicated by * were previously mixed in a plastic bag for 3 minutes and put into a metal bowl.
2) Next, the whole egg was added, mixed with a plastic spatula, melted, and the dough was laid for 10 minutes at room temperature.
To this was added melted butter, dried fruit and vanilla essence and mixed for another 10 minutes. Here, the specific gravity of the dough before firing in Examples 1 to 10 and Comparative Examples 1 to 3 was 0.75 to 0.85 g / mL.
3) 400 g was placed so as to be flat in a metallic compound mold, and baked in an oven at 170 ° C. for 40 minutes. * The cross-sectional shape is about 7cm square.
4) The baked cake was cut into a thickness of about 2 cm and used for evaluation.

<Uniformity of ingredients>
1) A 12-cut cake was selected at random, and the number of all ingredients present in the cross section was visually measured. The distance from the bottom of the cake to the top was measured, and the number of ingredients existing from the center to the top was measured. From the quantity of the ingredients measured above, the uniformity was calculated by the following formula.
Uniformity of ingredients (%) = ((number of ingredients present in the upper part) / (total number of ingredients)) × 100

<Food texture evaluation>
The above cake was actually eaten by twelve men and women from the age of 22 to 48 and a sensory evaluation was performed according to the following evaluation criteria. For each of the following textures, points were assigned with 1 to 4 points (in increments of 1 point) to obtain an average score.
1) Crispy feeling: Crispy texture when biting the crust with the front teeth Average 3 points or more: ◎ Excellent
(No addition of cellulose and modified starch (thickener) and no discoloration)
Average 2 points or more and less than 3 points: ○ Excellent Average 1 point or more and less than 2 points: △ Inferior Average less than 1 point: × Almost none (the texture is too sticky)
2) Roughness: Ease of biting the crumb with the front teeth Average 3 points or more: ◎ Very good
(No addition of cellulose and modified starch (thickener) and no discoloration)
Average 2 points or more and less than 3 points: ○ Excellent Average 1 point or more and less than 2 points: △ Inferior Average less than 1 point: × Almost none (the texture is too sticky)
3) Soft feeling: Light texture when chewing the whole with back teeth Average 3 or more points: ◎ Very good
(No addition of cellulose and modified starch (thickener) and no discoloration)
Average 2 points or more and less than 3 points: ○ Excellent Average 1 point or more and less than 2 points: △ Inferior Average less than 1 point: × Almost none (the texture is too sticky)
4) Roughness: Rough feel on the tongue when swallowing Average 3 points or more: ◎ None Average 2 points or more, less than 3 points: ○ Almost None Average 1 point or more, Less than 2 points: △ Feel a little less than average 1 point : × Feel

[Example 1]
In the above-mentioned method for producing a pound cake, when mixing the powders marked with * in 1), as the cellulose, a product name “Theorax DX-2 (composition: (Crystalline cellulose / karaya gum / dextrin = 36 / 4.5 / 59.5 mass%) ”(average cellulose polymerization degree 200, cellulose particle L / D1.6, volume average particle diameter 8.2 μm) A cake was made as a trial by blending 0.1% by mass with respect to 500 g. Said evaluation was performed about the obtained cake. The obtained results are shown in Table 1. In Table 1, the cellulose used here was described as an easily dispersible crystalline cellulose composite A.

[Example 2]
In the trial production method of Example 1, the blending amount of Asahi Kasei Chemicals product name “Theorax DX-2 (composition: crystalline cellulose / karaya gum / dextrin = 36 / 4.5 / 59.5 mass%)” is 0.3 mass. Except for changing to%, a cake was made in the same manner and evaluated in the same manner. The obtained results are shown in Table 1. In Table 1, the cellulose used here was described as an easily dispersible crystalline cellulose composite A.

[Example 3]
In the trial production method of Example 1, the blending amount of Asahi Kasei Chemicals product name “Theorax DX-2 (composition: crystalline cellulose / karaya gum / dextrin = 36 / 4.5 / 59.5 mass%)” is 0.5 mass. Except for changing to%, a cake was made in the same manner and evaluated in the same manner. The obtained results are shown in Table 1. In Table 1, the cellulose used here was described as an easily dispersible crystalline cellulose composite A.

[Example 4]
In the trial production method of Example 1, the blending amount of Asahi Kasei Chemicals product name “Theorax DX-2 (composition: crystalline cellulose / karaya gum / dextrin = 36 / 4.5 / 59.5% by mass)” is 1% by mass. Except for the change, a cake was made in the same manner and evaluated in the same manner. The obtained results are shown in Table 1. In Table 1, the cellulose used here was described as an easily dispersible crystalline cellulose composite A.

[Example 5]
<Preparation of easily dispersible crystalline cellulose composite>
Using a high-speed stirrer (product name: TK Homomixer MARKII, manufactured by PRIMIX), 250 g of dextrin (product name: SANDEC # 100, manufactured by Sanwa Starch) was added as a hydrophilic substance while stirring 1500 g of tap water at 25 ° C. at 2000 rpm. Stir for minutes. Thereafter, 25 g of hydroxypropylated starch derived from waxy corn starch (trade name Delica WH, manufactured by Nissho Chemical Co., Ltd.) was added as processed starch, and the mixture was further stirred for 5 minutes. Subsequently, as a cellulose composite, a composite of cellulose and xanthan gum (trade name Theolas RC-N30 manufactured by Asahi Kasei Chemicals, composition: crystalline cellulose / xanthan gum / dextrin = 75/5/20 (mass ratio), storage modulus (G ′ ): 1.0 Pa, volume average particle size 8.6 μm, colloidal component amount 65% by mass) was added and stirred at 12,000 rpm for 60 minutes to obtain a dispersion.

  This dispersion was dried in a range of an inlet temperature of 160 to 200 ° C. and an outlet temperature of 60 to 80 ° C. at a feed rate of 10 g / min using a spray dryer (trade name SD-1000 manufactured by Tokyo Science). The obtained dried product was passed through a sieve having an opening of 500 μm to obtain a cellulose composition A (average cellulose polymerization degree 190, cellulose particles L / D1.8, volume average particle diameter 9.6 μm).

<Trial production and evaluation of cake>
In the trial production method of Example 1, a cake was similarly produced and evaluated in the same manner except that the cellulose was changed to the cellulose composition A and the blending amount thereof was changed to 0.3% by mass. The obtained results are shown in Table 1. In Table 1, the cellulose used here was described as an easily dispersible crystalline cellulose composite B.

[Example 6]
In the trial production method of Example 1, cellulose was manufactured by Asahi Kasei Chemicals Co., Ltd., which is a crystalline cellulose composite. “Theorus RC-N81 (composition: crystalline cellulose / karaya gum / dextrin = 80/10/10% by mass)” (average of cellulose) The degree of polymerization was changed to 200, cellulose particles L / D 1.6, and the volume average particle diameter was 8.9 μm). Evaluation was performed. The obtained results are shown in Table 1. In Table 1, the cellulose used here is described as a crystalline cellulose (MCC) composite.

[Example 7]
In the trial production method of Example 1, cellulose is made of crystalline cellulose powder, trade name “Theorus UF-F711 (composition: crystalline cellulose = 100 mass%)” (average cellulose polymerization degree 220, cellulose particle L / D3.5, volume average particle diameter 25 μm), except that the blending amount was changed to 3% by mass, a cake was similarly produced and evaluated in the same manner. The obtained results are shown in Table 1. In Table 1, the cellulose used here is described as crystalline cellulose (MCC) powder.

[Example 8]
In the trial production method of Example 1, cellulose is a powdered cellulose product name “Vitacel (composition: cellulose = 100 mass%)” (average degree of polymerization of cellulose 860, cellulose particles L / D5.2, volume) An average particle size was changed to 70 μm), and a cake was similarly produced and evaluated in the same manner except that the blending amount was changed to 3% by mass. The obtained results are shown in Table 1. In Table 1, the cellulose used here was described as powdered cellulose.

[Example 9]
In the trial production method of Example 1, the blending amount of cellulose with a trade name “Theorax DX-2 (composition: crystalline cellulose / karaya gum / dextrin = 36 / 4.5 / 59.5% by mass)” manufactured by Asahi Kasei Chemicals Co., Ltd. The cake was made in the same manner except that the product name was changed to 3% by mass, and 2% by mass of the product name “Tapioca Alpha-TP-2 (100% starch-α starch)” was added as modified starch. Evaluation was performed. The obtained results are shown in Table 1. In Table 1, the cellulose used here was described as an easily dispersible crystalline cellulose composite A.

[Example 10]
In the trial production method of Example 1, the cellulose was changed to 2 mass% in the product name “Theorus UF-F711 (composition: crystalline cellulose = 100 mass%)” manufactured by Asahi Kasei Chemicals. Is not added at the same time as the powders, but the eggs and cellulose are dispersed in advance for 3 minutes with a household mixer (trade name “PRO Big 1200” manufactured by SANYO), and a defoaming device (trade name “Awatori” manufactured by Shinky) Nertaro AR-100 type ") was defoamed and added at the time of egg addition in the above-described cake prototyping method to produce a cake. Evaluation was similarly performed about the obtained cake. The obtained results are shown in Table 1. In Table 1, the cellulose used here is described as crystalline cellulose (MCC) powder.

[Comparative Examples 1-3]
In order to compare with a conventional cake, in Comparative Example 1, a cake to which cellulose and a thickener (modified starch) were not added was prototyped. On the other hand, in Comparative Examples 2 and 3, cellulose was not blended, modified starch was blended as a thickener, and a cake was prototyped.
The obtained results are shown in Table 1.

比較例１は、食感が優れるものの、具材は沈降し、均一なものは得られなかった。それに対し、比較例２、３で、加工デンプンを配合、増量すると、具材の均一性は向上したが、それに反し、食感が悪化した（食感がモチモチしすぎ、本来のケーキの食感（比較例１参照）ではなくなった。）。

In Comparative Example 1, although the texture was excellent, the ingredients settled and a uniform product was not obtained. On the other hand, in Comparative Examples 2 and 3, when the modified starch was mixed and increased, the uniformity of the ingredients was improved, but on the contrary, the texture deteriorated (the texture was too sticky, the texture of the original cake (See Comparative Example 1).)

  In Examples 1 to 3, the blending amount of dried fruit was fixed to 10% by mass, and the addition amount of an easily dispersible crystalline cellulose complex (MCC / Kalaya gum complex and dextrin blended as a hydrophilic substance) was varied. It is the obtained result. From the results in Table 1, the uniformity of the ingredients improved as the amount of the easily dispersible crystalline cellulose composite increased. Moreover, even if 0.1 mass% of the easily dispersible crystalline cellulose composite was added, the uniformity of ingredients was improved compared to Comparative Example 1 (cellulose and modified starch not added). With respect to the texture, compared with Comparative Examples 2 and 3 (modified starch blended) in which the uniformity of ingredients was improved at the Example level, a texture that was favorable was obtained.

  In Example 4, 20 mass% of ingredients are blended, and the same easily dispersible crystalline cellulose composite (a readily dispersible MCC / karaya gum composite containing dextrin as a hydrophilic substance) is added in a large amount. By doing, although the food texture fell a little compared with Examples 1-3, the uniformity of ingredients became satisfactory.

  In Example 5, 10 mass% of ingredients were blended, and the kind of the easily dispersible crystalline cellulose composite was changed (MCC / xanthan gum composite, dextrin as a hydrophilic substance and modified starch as a disintegrant) It is. As a result, the texture was the same as in Example 2 where the same amount of cellulose was added, and the uniformity of the ingredients was improved.

  In Example 6, a crystalline cellulose composite that is not easily dispersible is used as the cellulose in 10% by mass of the ingredients. As a result, compared with the easily dispersible ones (Examples 2 and 5), it is necessary to increase the amount of cellulose added to achieve the same uniformity of ingredients, but the uniformity of ingredients, food Good feeling was obtained. Moreover, compared with Example 3 which is the same cellulose addition amount, although the uniformity of ingredients was inferior, the thing with favorable food texture was obtained.

  In Examples 7 and 8, crystalline cellulose powder and powdered cellulose were used as cellulose instead of crystalline cellulose composite in 10% by mass of the ingredients. As a result, it was necessary to increase the amount of cellulose added to the one using the crystalline cellulose composite, but a good material uniformity and texture were obtained. In crystalline cellulose and powdered cellulose, the effect was obtained with crystalline cellulose in a small amount.

  Example 9 uses 10% by mass of the ingredients using the same easily dispersible crystalline cellulose composite as in Example 2 and 2% by mass of modified starch. By using cellulose and modified starch in combination, the food texture was good and the ingredients were uniform compared to Comparative Examples 2 and 3.

  In Example 10, a crystalline cellulose powder is used as the cellulose, and is dispersed and added in advance. Even if crystalline cellulose which is not a composite was used, the uniformity of the ingredients and the texture were improved with respect to Example 7 by dispersing in advance.

  In accordance with the present invention, a specific amount of ingredients such as fruits are contained in a specific amount, the ingredients are not biased at the time of manufacture, and are uniformly dispersed after baking, and also have a good crispy feeling, a refreshing feeling, a soft feeling, etc. This is useful because it can provide a bakery product having a good texture.

Claims (4)

In a bakery product that is either a pound cake, a sponge cake or a chiffon cake obtained from a dough prepared from a raw material containing flour, sugars, fats and oils, the dough has a minor axis of 0.5 mm or more as an ingredient, major axis / minor diameter ratio is 1.0 to 5.0, a specific gravity comprises more ingredients 1.0 g / mL 1% by mass or more, further 10 weight cellulose 0.1 mass% or more in the dough A bakery product which is either a pound cake, a sponge cake or a chiffon cake, characterized in that it is dispersed in an amount of not more than% .   The bakery product according to claim 1, wherein the cellulose is a crystalline cellulose composite.   The bakery product according to claim 1 or 2, wherein the ingredients are at least one selected from dried fruits, fruits soaked in sugar solution, and fresh fruits.   The bakery product according to any one of claims 1 to 3, further comprising 0.1 mass% or more of modified starch dispersed in the dough.