JP6144041B2 - Bakery products and manufacturing method thereof - Google Patents

Description

  The present invention relates to a bakery product that has both good crispness and a good mouthfeel and is excellent in soft feeling and moist feeling, and a method for producing the same.

In recent years, foods have been required to have a crisp and crisp texture, and this demand is no exception in bakery products. However, if a crisp and crisp texture is sought, the bakery product is unfavorable, with a vomit and a powdery texture.
Conventionally, various methods have been proposed as methods for improving the crispness and crispness of bakery products.
Patent Document 1 discloses a method of blending 20 to 70% of sweetened knead with wheat flour and uniformly kneading it, but there is a problem of coloring and sweetness, and it cannot be used for all bakery products. Absent.
In Patent Document 2, the section having a heating solubility of 8% or less and not passing through a 60-mesh sieve has a particle shape of 5% or less, and the ratio of the cold water swelling degree (Sc) to the heating swelling degree (Sh) is as follows. A method of adding processed starch characterized by a relationship of 1.2 ≧ Sc / Sh ≧ 0.8 and a cold water swelling degree of 4 to 15 is disclosed, and Patent Document 3 discloses wet-heated wheat flour. Although the method of using at alpha degree of 12.5%-30% or less is disclosed, in any case, the crispness is improved, but since the swelling is not sufficient, the product feels powdery.
Patent Document 4 discloses a method using a material containing 0.2 to 10 parts by mass of pregelatinized waxy potato starch, but although it is moist, it is flickering unique to waxy species (adhesion). Will develop and the mouth will be reduced.
Patent Document 5 discloses a method of using raw material powder in which oxidized starch and / or acetylated starch, or oxidized starch and / or oxidized acetylated starch and pregelatinized starch are mixed with wheat flour.
Patent Document 6 discloses a method for producing a bakery characterized by blending 5 to 20% by weight of starch or cereal derived from potato, tapioca and cereal seeds when rolled to produce a bakery. .

JP2011-72221 JP-A-5-15296 JP2008-92941 JP2007-325526A JP2009-273421A JP2002-345394

  Therefore, the problem to be solved by the present invention is to provide a bakery product that has good crispness and smoothness and is excellent in soft feeling and moist feeling, and a method for producing the same.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors surprisingly use a sweet potato starch having a low-temperature gelatinization property, so that both crispness and mouthfeel are good and soft feeling, moist It was found that a bakery product excellent in feeling can be produced.

The present invention has been achieved based on these findings. That is, the present invention provides the following.
1. A bakery product manufactured using a raw material flour containing wheat flour as a main ingredient, a sweet potato starch having a low-temperature gelatinization property having a gelatinization start temperature of 78 ° C. or less, or a material obtained by blending the processed starch.
2. The bakery product according to 1 above, wherein the processing of the processed starch is at least one selected from the group consisting of phosphoric acid crosslinking, acetylation and pregelatinization.
3. The bakery product according to 1 or 2 above, wherein the bakery product is at least one selected from the group consisting of breads, confectionery breads, rolls, donuts, and Chinese buns.
4. Any one of said 1-3 whose compounding ratio of sweet potato starch which has a low temperature gelatinization characteristic, or its processed starch is 1 mass%-50 mass% with respect to the total mass of the raw material flour containing wheat flour. Bakery products described in
5. The bakery product according to any one of 1 to 4 above, wherein a sweet potato starch having a low-temperature gelatinization property having a gelatinization start temperature of 78 ° C. or lower or a processed starch thereof is blended with raw material flour. Manufacturing method.

  According to the present invention, it is possible to provide a bakery product that is good in both crispness and mouthfeel and excellent in soft feeling and moist feeling, and a method for producing the same. Moreover, since the starchy material is mix | blended with the raw material of the bakery product of this invention, the harmonious food texture can be provided and the bakery product excellent in the taste can be provided.

The viscosity curves by RVA of sweet potato spirit, quick sweet and konamizuki are shown. The viscosity curve by RVA of tapioca starch and potato starch is shown.

  In the present invention, sweet potato starch having a low temperature gelatinization property of 78 ° C. or less, or processed starch thereof is used. Preferably, it is a sweet potato starch having a gelatinization start temperature of 45 ° C to 75 ° C, more preferably 55 ° C to 70 ° C, or a processed starch thereof. The gelatinization start temperature of the processed starch is also preferably 78 ° C. or lower. As a method for measuring the gelatinization start temperature, there are methods using a thermal analyzer such as a Brabender amylograph, rapid viscograph (hereinafter referred to as RVA), DSC, etc., but the measurement of the gelatinization start temperature described in this specification is possible. For this, RVA is used. That is, the gelatinization start temperature in the present specification means that, in RVA, an aqueous suspension having a starch concentration of 6% by mass (containing 1.8 g of starch as a completely dry substance in 30 g of suspension) is stirred at 50 ° C. However, it means a temperature obtained by mechanically reading the temperature at which the viscosity is developed by the start of gelatinization of starch when heated at a rate of 12 ° C. per minute.

  The sweet potato starch having low-temperature gelatinization properties used in the present invention can be prepared from tuberous roots of a specific sweet potato line. As such a sweet potato line, for example, “Kanto No. 116” (later registered as “Kansho Norin 57” in May 2002 as a new breed cultivated by the Ministry of Agriculture, Forestry and Fisheries, was named “Quick Sweet”) and “Kyushu”. No. 159 ”(a product registration application was made under the name“ Konamizuki ”in 2010). Such a sweet potato can be produced by selecting a plant individual having a low gelatinization start temperature of tuberous starch from progeny plants produced by crosses of specific sweet potato families. In other words, “Kanto 116” can be produced from a progeny of “Municipal” as the parent and “Kyushu 30” as the parent (Crop Research Institute Research Report 3, 35-52 (2003.3.2); Patent No. 3366939), and “Kyushu 159” can be created from a mating progeny with “99L04-3” as the parent and “Kyukei 236” as the parent (Starch Information March 2008 Starch) About cultivating varieties of candy; Starch information April, 2011 issue Characteristics of new low-temperature gelatinized starch cultivar "Konamizuki").

  The sweet potato starch having a low-temperature gelatinization property of 78 ° C. or less used in the present invention may be further processed physically and / or chemically. The processing method in that case is selected from hydroxypropylation, acetylation, phosphoric acid cross-linking, oxidation, acid dipping and pregelatinization, and these can be used alone or in combination of two or more. Examples of preferable processing include phosphoric acid crosslinking, acetylation, and pregelatinization. These processed starches can be produced according to a conventional method, and the type and degree of processing can be appropriately selected according to the purpose.

  For example, for etherification, hydroxypropyl starch can be obtained by using propylene oxide as an etherifying agent and reacting with starch. For example, acetic anhydride or vinyl acetate monomer is used as an esterifying agent for esterification, and starch acetate can be obtained by reacting with starch. The phosphoric acid crosslinking can be produced by using trimetaphosphate or phosphorus oxychloride as a crosslinking agent and acting on starch. Similarly, adipic acid-crosslinked starch can be obtained by using adipic anhydride as a crosslinking agent. For oxidation, sodium hypochlorite is used as an oxidizing agent, and this can be made into oxidized starch by acting on an alkaline starch suspension.

  The “bakery product” in the present invention uses a raw material flour mainly composed of wheat flour, and if necessary, in addition to yeast (or baking powder), salt, water, etc., and additional ingredients as necessary. In addition, it is a generic term for products prepared by performing a heat treatment such as baking, frying, and steaming on a bakery dough obtained through or without a fermentation process. Grains other than wheat, such as whole grains, rye, rice, corn, barley, barnyards, awa, acne, germinated brown rice, black rice, red rice, soybeans, red beans, amaranth, quinoa, etc. may be mixed in the raw material powder. .

  Specific examples of the bakery products 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 donuts such as yeast donuts and cake donuts. , Danish, Chinese bun, steamed bread, steamed cake, sponge cake, butter cake, hot cake and other cakes, baked confectionery such as shoe dough and cookies.

The secondary material is a secondary material generally used for bread production, or a secondary material used depending on the type of bread, desired quality, etc. Specifically, sugar, glucose, isomerized sugar, oligo Sugars such as sugar, starch degradation products, reduced starch degradation products, dairy products such as skim milk powder, whole milk powder, shortening, margarine, butter, emulsified fats and oils, glycerin fatty acid esters, sucrose fatty acid esters, stearoyl lactic acid Emulsifiers such as calcium, spices such as cinnamon and basil, brandy, rum and other liquors, dried fruits such as raisins and dried cherries, nuts such as almonds and peanuts, α-amylase, β-amylase, glucooxidase, protease, lipase , Enzymes such as xylanase, hemicellulase, glucose oxidase, fragrances (eg Vanilla essence), artificial sweeteners (eg aspartame), pectin, guar gum degradation products, agarose, glucomannan, polydextrose, sodium alginate, cellulose, hemicellulose, lignin, chitin, chitosan, indigestible dextrin, etc., activity Examples include gluten and cocoa powder.
Moreover, the material prescription of the bakery food of this invention is applicable also to the refrigerated dough and frozen dough currently utilized for the rationalization of the manufacturing process of a bakery food, and the objective on distribution.

  The blending ratio of the sweet potato starch having a low-temperature gelatinization property or the processed starch blended in the bakery product of the present invention is 1% by mass to 50% by mass, preferably 5% by mass to the total mass of the raw flour including wheat flour. 30% by mass. If it is 1% by mass or less, the effect of the present invention is not exhibited, and if it exceeds 50% by mass, the volume of the bakery product is not preferable.

  The following reference examples (manufacturing examples of processed starch) and examples illustrate the present invention specifically, but the scope of the present invention is not limited to the following examples. However, “parts” means “parts by weight”. As sweet potato starch having low-temperature gelatinization characteristics, starch (hereinafter referred to as “Konamizuki”) collected from a variety “Konamizuki” (variety registration application number “24650”) was used. In addition, a commercially available standard sweet potato starch (trade name “sweet potato spirit”) was used, and the physical properties of these sweet potato starches having low-temperature gelatinization characteristics were compared. Table 1 shows the gelatinization start temperature by RVA of sweet potato spirits and konamizuki, and the gelatinization start temperature by RVA of tapioca starch and potato starch as reference.

Moreover, the gelatinization curve and gelatinization start temperature by RVA of sweet potato spirit, quick sweet, and konamizuki are shown in FIG. 1 (starch concentration is 6%). Moreover, the gelatinization curve and gelatinization start temperature by taping of tapioca starch and potato starch by RVA are shown in FIG. The gelatinization start temperature was measured as follows.
An aqueous suspension having a starch concentration of 6% by mass (containing 1.8 g of starch as an absolute dry substance in 30 g of the suspension) was heated to 50 ° C. at a heating rate of 12 ° C. per minute while stirring. The temperature at which the viscosity of the suspension was expressed by gelatinization was mechanically read by RVA and used as the gelatinization start temperature.

[Reference Example 1]
Dissolve 20 parts of sodium sulfate in 130 parts of water, add 100 parts of Konomizuki to make a slurry, add 3% aqueous solution of caustic soda with stirring and maintain at pH 11.4 to pH 11.5, while adding sodium trimetaphosphate 0.05 Then, the mixture was reacted at 41 ° C. for 5 hours, neutralized with sulfuric acid, and washed with water to obtain a phosphoric acid crosslinked starch of Sample 1. The gelatinization start temperature was 66.15 ° C.

[Reference Example 2]
Add 100 parts of Konomizuki to 130 parts of water to make a slurry, add a 3% aqueous solution of sodium hydroxide under stirring to maintain pH 8.0 to pH 8.5, add 1.2 parts of acetic anhydride and acetylate with sulfuric acid. The sample 2 was neutralized and washed with water to obtain acetylated starch of Sample 2. The gelatinization start temperature was 60.50 ° C.

[Reference Example 3]
100 parts of Konomizuki was added to 120 parts of water to prepare a slurry, which was gelatinized with a drum dryer and then pulverized to obtain a gelatinized starch of Sample 3.

[Reference Example 4]
100 parts of sweet potato spices were added to 120 parts of water to prepare a slurry, which was gelatinized with a drum dryer and pulverized to obtain a gelatinized starch of Sample 4.

[Example 1]
In the formulations of Tables 2 and 3, No. 1-No. Nine Yamagata breads were produced.

  Yamagata bread was baked according to a conventional method, and flavor, moistness, softness, crispness, mouthfeel, and inner phase were evaluated. In the evaluation, the product was put in a plastic bag, sealed and kept at 20 ° C., and a sensory test was conducted after 1 day (24 hours). The sensory test was evaluated on a 5-point scale by 10 panelists and averaged. Evaluation criteria are shown in Table 4, and evaluation results are shown in Table 5 and Table 6.

  From these results, by using a sweet potato starch having a low-temperature gelatinization property or a processed starch obtained by processing the sweet potato starch having the low-temperature gelatinization property, both crispness and crispness are good, and a soft feeling, moist It became clear that a bakery product with excellent feeling could be obtained.

Example 2
In the formulation of Table 7, No. 10-No. 14 yeast donuts were produced.

  Yeast donuts were baked according to a conventional method and evaluated for moistness, softness, crispness, and mouthfeel. In the evaluation, the product was put in a plastic bag, sealed and kept at 20 ° C., and a sensory test was conducted after 1 day (24 hours). The sensory test was evaluated on a 5-point scale by 10 panelists and averaged. The evaluation criteria are shown in Table 4, and the evaluation results are shown in Table 8.

  From these results, it was clarified that by using sweet potato starch having low-temperature gelatinization characteristics, a donut product having good crispness and mouthfeel and excellent softness and moistness can be obtained.

Example 3
In the formulation of Table 9, No. 15-No. Nineteen Chinese buns were produced.

  Chinese buns were baked according to a conventional method, and the softness, crispness, mouthfeel, and appearance (surface shape / gloss) were evaluated. Table 10 shows the evaluation criteria, and Table 11 shows the evaluation results.

  From these results, it was clarified that by using a sweet potato starch having a low-temperature gelatinization property, Chinese buns having good crispness and crispness, excellent softness and good appearance can be obtained.

Claims (4)

A method for producing a bakery product in which starch is mixed with raw material flour mainly composed of wheat flour , wherein the starch consists only of sweet potato starch having a low-temperature gelatinization property with a gelatinization start temperature of 55 to 70 ° C. The method for producing the bakery product is characterized in that the mixture ratio of the sweet potato starch is 10 to 30% by mass with respect to the total mass of the raw flour containing wheat flour, and the bakery product is bread.   A method for producing a bakery product in which starch is mixed with raw material flour mainly composed of wheat flour, wherein the starch consists only of sweet potato starch having a low-temperature gelatinization property with a gelatinization start temperature of 55 to 70 ° C. The method for producing the bakery product is characterized in that the mixture ratio of the sweet potato starch is 15 to 50% by mass with respect to the total mass of the raw flour containing wheat flour, and the bakery product is yeast donut.   A method for producing a bakery product in which starch is mixed with raw material flour mainly composed of wheat flour, wherein the starch consists only of sweet potato starch having a low-temperature gelatinization property with a gelatinization start temperature of 55 to 70 ° C. The method for producing the bakery product is characterized in that the mixture ratio of the sweet potato starch is 10 to 30% by mass with respect to the total mass of the raw flour containing wheat flour, and the bakery product is Chinese.   A method for producing a bakery product in which starch is mixed with raw material flour mainly composed of wheat flour, wherein the starch consists only of sweet potato starch having a low-temperature gelatinization property with a gelatinization start temperature of 55 to 70 ° C. The production ratio of the sweet potato starch is 15-30% by mass with respect to the total mass of the raw flour containing wheat flour, and the bakery product is bread, yeast donut or Chinese chaff, Method.

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