JP6111644B2 - Method for improving texture of pastries - Google Patents

Description

  The present invention relates to a method for improving the texture of pastries having a good crisp, crisp, and crisp texture.

  In recent years, the spread of open fresh bakery and in-store bakery has made it easier for consumers to obtain freshly baked bread. As a result, the demand for the original taste of bread is increasing in wholesale and convenience stores.

  Pastries such as Danish, croissant, pie, etc. are formed after laminating the flour dough and roll-in oil and fat, folding and rolling to form a laminated structure with an oil layer and a flour dough layer. Obtained by obtaining a process and firing. The characteristics of such pastries are crispness, good melting of the mouth, and a crisp and flaky texture. However, there is a drawback that the texture peculiar to pastries immediately after baking is impaired with the passage of time.

  Conventionally, many studies have been made to improve the texture and dough physical properties of bread and confectionery, and various improvement methods have been developed. An example of the improver is the use of an emulsifier preparation. Specifically, W / O type emulsifier composition using a plurality of emulsifiers (Patent Document 1) and a method of adjusting the pH of a suspension containing an organic acid monoglyceride and adding it to a dough (Patent Document 2), emulsifier and sugar There is a method of blending an emulsified composition mixed with quality into bread dough (Patent Document 3). In addition, as a technique for an improving agent using a polysaccharide derived from a natural product, a method for producing a bakery product containing a bread quality improving agent mainly composed of galacturonic acid and water-soluble hemicellulose is disclosed (Patent Literature). 4, Patent Document 5).

JP 2003-92986 A JP-A-7-79687 JP 2011-72272 A JP 2001-211813 A JP-A-5-7449

  In the techniques disclosed in Patent Documents 1 to 3, the odor peculiar to the emulsifier may affect the taste and flavor of the product, so the amount added to the bread dough is limited, and sufficient effects cannot be obtained. In addition, products containing a large amount of emulsifier do not match consumers' natural orientation. Accordingly, it has been desired to develop an improving agent having a sufficient effect of improving the physical properties of the dough, using a natural product that hardly affects the flavor of the product. On the other hand, the technique described in Patent Document 4 is a technique related to a general bread improving agent, and does not mention the effect of addition to pastries. The effect expected of the improver is related to aging prevention and volume increase, and there is no description of the texture improvement effect of pastries having a specific laminated structure. Furthermore, it is a technology that requires the combined use of pectin and soybean polysaccharides, but when pectin with excellent water retention is added to pastries, the product will have a moist texture, but the crispness and mouth mouth unique to pastries Rejected, it is rather counterproductive to the crispness. Patent Document 5 relates to a bakery product containing water-soluble hemicellulose, but the expected effect is to give a soft feeling to the bakery product, and an effect that is completely opposite to melting in the mouth and flaky texture was expected. Is. In view of the above situation, an object of the present invention is to establish an effective texture improvement method for pastries using a natural product-derived material.

As a result of intensive studies by the inventor, by adding water-soluble soybean polysaccharide, which originally imparts a soft feeling of breads, to pastries, it is a unique flaky and crisp and well-melted mouth. It has been found that a texture is imparted. That is, the present invention is (1) a method for improving the texture of pastries, comprising adding a water-soluble soybean polysaccharide.
(2) The texture improvement method according to (1), wherein the texture improvement is due to the crispness, mouth melting, and flaky feeling of pastries.
(3) The method for improving the texture of pastries according to (1), wherein the addition amount of the water-soluble soybean polysaccharide is 0.05 parts by weight or more and 5 parts by weight or less as a solid content with respect to 100 parts of wheat flour.
(4) The texture improvement method for pastries according to (3), wherein the pastries are Danish, croissant or pie.
It is about.

  According to the present invention, by adding the water-soluble soybean polysaccharide, it is possible to give the pastries a unique crisp and crispy texture with good crispness and mouth melting.

(Pastry)
The pastries of the present invention are produced by folding roll-in fats and oils into a dough produced using a kneading fat composition such as margarine. Specifically, dough is formed by mixing strong powder, weak flour, sugar, salt, yeast, water, and the like together with the kneading fat composition. This dough is retarded, rolled into the dough with roll-in oil and fat, folded, further spread and folded repeatedly, in a laminated state in which multiple layers are formed, or molded afterwards, and the final product Depending on the form, it is fired after the proof process. Also included are those in which the laminated dough is frozen in the course of its production process, allowing long-term storage and distribution.
So-called pies, croissants and Danish are also a form of pastry dough. Moreover, it is preferable that an object is a croissant.

(Water-soluble soybean polysaccharide)
The water-soluble soybean polysaccharide that can be used in the present invention refers to a water-soluble polysaccharide extracted from soybean, and its production method is not particularly limited. In general, Okara, a by-product after extraction of isolated soy protein, is used as a raw material, and water is added to it to extract it under mildly acidic conditions, which are the isoelectric point of soy protein, and at high temperatures exceeding 100 ° C. The The extracted water-soluble soybean polysaccharide may use the extracted filtrate as a raw material as it is, or may be used after a purification process such as activated carbon or desalting.
The addition amount of the water-soluble soybean polysaccharide is preferably 0.05 parts by weight or more and 5 parts by weight or less, more preferably 0.1 parts by weight or more and 5 parts by weight or less with respect to 100 parts by weight of the flour as the solid content of the water-soluble soybean polysaccharides, Most preferred is 0.3 to 3 parts by weight. If the added amount of water-soluble soybean polysaccharide is less than 0.05 parts by weight, the intended effect may be difficult to obtain, and if it is more than 5 parts by weight, the dough may loosen and become sticky, resulting in poor workability. .

  The form of the water-soluble polysaccharide used in the present invention can take various forms such as powder, granule, and liquid. As a method for adding the water-soluble soybean polysaccharide, it may be added by mixing powder together with other raw materials in the mixing process, or it may be added after preparing an aqueous solution in advance. Any method may be selected as long as the soy polysaccharide is uniformly mixed with other raw materials. Further, it may be used in such a form that it is preliminarily dissolved on the aqueous phase side of an emulsified composition such as kneading and roll-in oil and fat.

(Combination with other functional materials)
The water-soluble soybean polysaccharide used in the present invention can be used in combination with other bakery quality improvers such as thickening polysaccharides, emulsifiers, enzymes, reducing agents, etc. as long as the effects of the present invention are not impaired. It is.

(effect)
According to the present invention, it is a flaky and peculiar texture that is crisp, crispy and crisp, with only a very simple operation of adding an appropriate amount of water-soluble soybean polysaccharide in the process of preparing pastries. Good pastries can be prepared.

  The mechanism of improving the texture of pastries by water-soluble soybean polysaccharide has not been elucidated in detail. According to existing knowledge, the texture of bakery products with water-soluble soybean polysaccharides is similar to bakery products with other polysaccharides, and is rather soft and hard to harden even after long-term storage. It was. Therefore, only when the water-soluble soybean polysaccharide is blended with pastries having a layered structure composed of wheat flour dough and roll-in fats and oils, the crispness, mouth-melting feeling and crispy flaky feeling peculiar to pastries are remarkably improved. The effect is a completely new finding.

  EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited to these examples. In the examples,% means weight basis.

* Texture improvement effect by water-soluble soybean polysaccharide (Examples 1-7, comparative example 1)
Croissants were prepared according to the formulation shown in Table 1. That is, using a vertical mixer, 100 parts of strong powder, 8 parts of sugar, 1.8 parts of salt, 3 parts of skim milk powder, 8 parts of whole egg, 4 parts of yeast, margarine for kneading (Pariall Ace, Fuji Oil Co., Ltd.) 5 Add 5 to 5 parts of water-soluble soybean polysaccharide (Soya Five-S, Fuji Oil Co., Ltd.), add 50 to 55 parts of water, and mix at a low speed of 5 minutes and then at a medium speed of 5 minutes. Raised to 25 ° C. After taking a retard for 90 minutes at -20 ° C, the oil for roll-in (Artpia GS, Fuji Oil Co., Ltd.) was folded into the dough. First, the layers were folded into 4 layers, then 3 layers, and the dough was rested by taking a retard for 45 minutes at -6 ° C, and then folded back into 3 layers, finally resulting in 36 layers. The final fabric thickness was 3.5mm. This dough was molded, proofed for 60 minutes at a temperature of 32 ° C. and a humidity of 80%, and then baked in an oven (up 210 ° C., down 200 ° C.) for 15 minutes.

  The results of sensory evaluation of croissants (on the firing day and after 1 day) are shown in Table 1. The sensory evaluation was performed at room temperature after firing (on the day of firing), and after cooling after firing, sealed in a plastic bag, stored in a constant temperature bath at 20 ° C for 24 hours (1 day after firing) went.

Evaluation method and evaluation criteria (appearance)
◎: Well-floating, uniform inner layer ○: Slightly inferior, but uniform inner layer △: Standard floating, inner layer ×: Poor-floating, non-uniform inner layer (texture: crisp)
◎: Easy to bite without pulling ○: Slightly pulled but easy to bite △: Standard crisp ×: Scratched and difficult to bite (texture: melted in mouth)
◎: Melt very quickly ○: Good mouth melt △: Standard mouth melt ×: Aggregate and hardly melt (Food texture: Crispy)
◎: Very crisp ○: Good crispness △: Standard crispness ×: Moist and no crispness

(Table 1) Texture improvement effect by water-soluble soybean polysaccharide

  The results are shown in Table 1. As Examples 1-7 showed, the croissant which mix | blended water-soluble soybean polysaccharide maintained favorable food texture even if 1 day passed after baking.

Claims (2)

The amount of water-soluble soybean polysaccharide added is 0.05 to 5 parts by weight as a solid content with respect to 100 parts of wheat flour, and the texture improvement is due to the crispness, mouth melting, and flaky feeling of pastries. A method for improving the texture of pastries (excluding pastries containing rice ingredients), characterized by adding a water-soluble soybean polysaccharide . The method for improving the texture of pastries according to claim 1, wherein the pastries are Danish, croissant or pie (excluding pastries containing rice ingredients).