JP6168765B2 - Bakery food with reduced deterioration over time - Google Patents
Bakery food with reduced deterioration over time Download PDFInfo
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、経時的劣化の抑制されたベーカリー食品に関する。 The present invention relates to a bakery food in which deterioration over time is suppressed.
デンプンを主成分とするベーカリー食品のうち、パンやケーキなど20〜40%程度の水分を含みふんわりした食感の製品は、製造後、経時的に硬くぱさついた食感に変化すること(老化という)が知られている。デンプンは通常、冷水には不溶性であるが、十分な水分のある状態で60〜70℃以上程度の温度に加熱されると粒状態がほぐれ水分を抱き込んで粘度の高い状態となる(糊化する)。これをアルファ化というが、アルファ化したデンプンは、室温程度の温度に放置すると徐々に抱き込んでいた水分を放してベータ結晶へと変化するためにやがて水に不溶となる。このアルファ化状態からベータ結晶への変化が老化である。老化の進行は約4℃(冷蔵温度)で最も速く進行する。ベーカリー食品に使用するのは小麦粉などの穀粉であり、穀粉の主成分はデンプンである。ベーカリー製品の焼成時にも同様の現象が起こっており、焼成直後の製品中にはアルファ化したデンプンが多く存在する。しかしその後、老化が進行するにつれて硬くぱさついた食感となり数日で品質が大きく低下する。製品を冷凍保管すれば、老化よる品質低下を避けることが可能である。しかし、冷凍保管は解凍工程を含め手間とエネルギーがかかる。 Among bakery foods based on starch, products with a fluffy texture that contains about 20-40% of moisture, such as bread and cake, change to a texture that is firm and cramped over time after production (aging) Is known). Starch is usually insoluble in cold water, but when heated to a temperature of about 60 to 70 ° C. in a state with sufficient moisture, the granular state is loosened and the moisture is embraced and becomes a high viscosity state (gelatinization). To do). This is called pregelatinization, but when pregelatinized starch is allowed to stand at a temperature of about room temperature, it gradually becomes insoluble in water because it gradually releases the water it has embraced and turns into beta crystals. The change from the pregelatinized state to the beta crystal is aging. Aging progresses most rapidly at about 4 ° C. (refrigeration temperature). The bakery food uses flour such as wheat flour, and the main ingredient of the flour is starch. A similar phenomenon occurs during baking of bakery products, and a lot of pregelatinized starch is present in the product immediately after baking. However, after that, as the aging progresses, the texture becomes hard and crispy and the quality is greatly reduced in a few days. If the product is stored frozen, it is possible to avoid quality degradation due to aging. However, freezing storage takes time and energy including a thawing process.
このような課題に対し、ベーカリー食品に乳化剤などの添加物を配合することで老化抑制する方法が知られている。とくにモノグリセリドは老化抑制効果が高いとされる(特許文献1)。これは、アルファ化したデンプン(アミロースへリックス部分)が当該物質を包摂することでベータ結晶への変化を遅延していると考えられているが、十分に老化を抑制しているとはいえない。 For such a problem, a method for suppressing aging is known by adding an additive such as an emulsifier to a bakery food. In particular, monoglyceride is said to have a high aging inhibitory effect (Patent Document 1). It is thought that pregelatinized starch (amylose helix part) delays the change to beta crystals by inclusion of the substance, but it cannot be said that it sufficiently suppresses aging. .
本発明は、老化などの経時的劣化の抑制されたベーカリー食品を提供することを目的とする。 An object of this invention is to provide the bakery food by which deterioration with time, such as aging, was suppressed.
アルファ化デンプンがベータ結晶へ変化するのを抑制することで、冷蔵条件化でも経時変化の抑制されたベーカリー食品を開発しようとするのが従来の考え方であったが、本発明者らは、はじめからアルファ化していないベーカリー食品であれば老化が起こらないので経時変化しないと考え検討した結果、本発明を完成させた。
本発明は、以下の経時的劣化の抑制されたベーカリー食品を提供するものである。
項1. 原料の乾燥固形重量総量のうち、30〜75重量%が膨潤度10未満のデンプンであるベーカリー食品。
項2. 原料の乾燥固形重量総量のうち、30〜75重量%が膨潤度10未満のデンプンであり、0〜25重量%が活性グルテンである、項1に記載のベーカリー食品。
項3. 膨潤度10未満のデンプンが、リン酸モノエステル化リン酸架橋デンプン、リン酸架橋デンプン、湿熱処理デンプン、ハイアミロースデンプン、アセチル化アジピン酸架橋デンプン、アセチル化リン酸架橋デンプン、ヒドロキシプロピル化リン酸架橋デンプン、熱抑制デンプンからなる群から選ばれる少なくとも1種である、項1または2に記載のベーカリー食品。
項4. 水分含量が20重量%以上である、項1〜3のいずれかに記載のベーカリー食品。
The conventional idea has been to develop a bakery food in which the change over time is suppressed even under refrigerated conditions by suppressing the conversion of pregelatinized starch into beta crystals. As a result, the present invention was completed.
The present invention provides the following bakery foods in which deterioration over time is suppressed.
Item 1. The bakery food whose 30-75 weight% is the starch whose swelling degree is less than 10 among the dry solid weight total amount of a raw material.
Item 2. Item 2. The bakery food according to Item 1, wherein 30 to 75% by weight of the total dry solid weight of the raw material is starch having a swelling degree of less than 10, and 0 to 25% by weight is active gluten.
Item 3. A starch having a degree of swelling of less than 10 is phosphate monoesterified phosphate cross-linked starch, phosphate cross-linked starch, heat-moisture treated starch, high amylose starch, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, hydroxypropylated phosphoric acid Item 3. The bakery food according to Item 1 or 2, which is at least one selected from the group consisting of crosslinked starch and heat-suppressed starch.
Item 4. Item 4. The bakery food according to any one of Items 1 to 3, wherein the moisture content is 20% by weight or more.
本発明の経時変化の抑制されたベーカリー食品は、一般的な方法で製造でき、一般のベーカリー食品と同等の良好な食感を有する。アルファ化していないので、冷蔵保管しても物性が変化せず、また、摂取後の遊離ブドウ糖の量が少なく血糖値の上昇を低減させるものである。 The bakery food in which the change with time of the present invention is suppressed can be produced by a general method and has a good texture equivalent to that of a general bakery food. Since it is not pregelatinized, the physical properties do not change even when stored refrigerated, and the amount of free glucose after ingestion is small and the increase in blood glucose level is reduced.
膨潤度10未満のデンプンとしては、リン酸モノエステル化リン酸架橋デンプン、リン酸架橋デンプン、湿熱処理デンプン、ハイアミロースデンプン、アセチル化アジピン酸架橋デンプン、アセチル化リン酸架橋デンプン、ヒドロキシプロピル化リン酸架橋デンプン、熱抑制デンプンなどが挙げられる。これらのうち架橋デンプンは、修飾基による架橋度が高いほど、膨潤度は小さくなる。低膨潤度デンプンの膨潤度は、好ましくは0〜8、より好ましくは0〜5である。 As starch having a degree of swelling of less than 10, phosphate monoesterified phosphate crosslinked starch, phosphate crosslinked starch, wet heat-treated starch, high amylose starch, acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, hydroxypropylated phosphorus Acid cross-linked starch, heat-inhibited starch and the like can be mentioned. Among these, cross-linked starch has a lower degree of swelling as the cross-linking degree by the modifying group is higher. The degree of swelling of the low swelling starch is preferably 0-8, more preferably 0-5.
本発明のベーカリー食品には、活性グルテンを配合してもよい。
活性グルテン(バイタルグルテンともいう)は、粉末状になった状態のグルテンを意味し、加水により速やかに元の粘弾性を持ったグルテンを生じるものを指す。活性グルテンを得るための乾燥法として、フラッシュ乾燥、スプレー乾燥、真空乾燥、凍結乾燥などが挙げられ、いずれの乾燥法を用いて製造してもよい。スプレー乾燥製造された活性グルテンが好ましい。
You may mix | blend active gluten with the bakery foodstuff of this invention.
Active gluten (also referred to as vital gluten) means gluten in a powdered state, and refers to that which quickly produces gluten with the original viscoelasticity by addition of water. Examples of the drying method for obtaining active gluten include flash drying, spray drying, vacuum drying, freeze drying and the like, and any drying method may be used. Active gluten produced by spray drying is preferred.
本発明のべーカリー食品の原料の乾燥固形重量総量のうち、30〜75重量%が膨潤度10未満のデンプンであり、0〜25重量%が活性グルテンであることが好ましい。ベーカリー食品に配合可能な他の成分としては、穀粉(米粉、小麦粉、ライ麦粉、ソバ粉、コーンフラワー、あわ粉、きび粉、はと麦粉、ひえ粉など)、食塩、ドライイースト、油脂(バター、マーガリン、ショートニング、液状油、硬化油など)、糖類(砂糖、麦芽糖、乳糖、ブドウ糖、果糖、転化糖、水飴、異性化糖、糖アルコール、還元水あめなど)、重曹、牛乳、脱脂粉乳、卵、全脂粉乳、ヨーグルト、膨張剤、食物繊維、増粘多糖類(キサンタンガム、グアガムなど)、酸化防止剤、乳化剤、色素、香料などが挙げられる。穀粉は、ベーカリー食品100重量部当たり3〜20重量部程度配合できる。油脂は、ベーカリー食品100重量部当たり1〜15重量部程度配合できる。糖類は、ベーカリー食品100重量部当たり0.1〜5重量部程度配合できる。 Of the total dry solid weight of the raw material for the bakery food of the present invention, 30 to 75% by weight is starch having a degree of swelling of less than 10, and 0 to 25% by weight is preferably active gluten. Other ingredients that can be added to bakery foods include cereal flour (rice flour, wheat flour, rye flour, buckwheat flour, corn flour, whey flour, acne flour, wheat flour, fly flour, etc.), salt, dry yeast, and fat (butter , Margarine, shortening, liquid oil, hardened oil, etc.), sugar (sugar, maltose, lactose, glucose, fructose, invert sugar, starch syrup, isomerized sugar, sugar alcohol, reduced starch syrup, etc.), baking soda, milk, skimmed milk powder, egg , Whole fat powdered milk, yogurt, swelling agent, dietary fiber, thickening polysaccharides (xanthan gum, guar gum, etc.), antioxidants, emulsifiers, pigments, fragrances and the like. About 3 to 20 parts by weight of flour can be blended per 100 parts by weight of bakery food. About 1 to 15 parts by weight of fat can be blended per 100 parts by weight of bakery food. Sugars can be blended in an amount of about 0.1 to 5 parts by weight per 100 parts by weight of bakery food.
本発明のべーカリー食品には、食パンやロール類(テーブルロール、バンズ、バターロール等)、菓子パン、クロワッサン、デニッシュペストリー、ピザクラフト、ナン、スポンジケーキ、シフォンケーキ、ホットケーキなどが含まれる。
ベーカリー食品は、各成分を混合して生地を製造し、成型、焼成などを行い常法に従い製造することができる。
Bakery foods of the present invention include bread and rolls (table rolls, buns, butter rolls, etc.), confectionery breads, croissants, Danish pastries, pizza crafts, naan, sponge cakes, chiffon cakes, hot cakes and the like.
A bakery food can be produced according to a conventional method by mixing each component to produce a dough, molding, baking and the like.
本発明のベーカリー食品は、脱酸素剤やアルコール徐放剤などとともに袋、缶などの容器に封入して保存することができる。また、冷蔵保存時にも硬さの増加などの経時変化は抑えられる。 The bakery food of the present invention can be stored by being enclosed in a container such as a bag or a can together with an oxygen scavenger or an alcohol sustained-release agent. In addition, changes over time such as increased hardness can be suppressed even during refrigerated storage.
以下、実施例及び比較例を挙げて本発明を更に説明するが、本発明がこれら実施例に限定されないことはいうまでもない。なお、以下において、配合量は特に説明のない限り、重量基準で表す。 EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is further demonstrated, it cannot be overemphasized that this invention is not limited to these Examples. In the following, the blending amounts are expressed on a weight basis unless otherwise specified.
(実施例1)表1に示した配合(i)〜(iii)でパン様のベーカリー食品を試作した。縦型ミキサーを用いてオールインワンで混捏後、1個あたり約80gに丸く成型し、ホイロをとった後、200℃で焼成した。その結果、いずれの配合も良好な成形性を有しており、焼成することによりベーカリー食品となった。配合(iv)と比較して小麦粉を使用するときの本来の風味はなかったが、食感は良好であった。それぞれの内部のスポンジ状の部分から2cm立方体を切り出し、クリープメーターを用いて硬さを測定した。ステージに載置した試料の上からφ20mmの円形プランジャーを5mm/秒の速度で試料厚さの50%まで押し込んだときの応力を比較した。応力の増加は硬くなったことを示す。各5回測定実施した。比較として表1に示した配合(iv)でパンを試作し、実施例1と同様に硬さを測定した。その結果を表2に示すが、比較例である配合(iv)では、硬さは保管4日目にはすでに約250%にも達しており、大きく経時変化していることが示された。一方、配合(i)ではほとんど硬さ変化しておらず、配合(ii)でも硬さ変化が少なく、いずれも経時変化が抑制されていることが示された。配合(iii)では、硬さ変化が大きくなっているが、比較例よりもその変化が小さいものであった。 (Example 1) A bread-like bakery food was prepared with the formulations (i) to (iii) shown in Table 1. After kneading with an all-in-one using a vertical mixer, each piece was rounded to about 80 g, taken on a proof, and then fired at 200 ° C. As a result, all the formulations had good moldability, and baked foods were obtained by baking. Although there was no original flavor when using wheat flour compared to Formula (iv), the texture was good. A 2 cm cube was cut out from each sponge-like portion, and the hardness was measured using a creep meter. The stress was compared when a circular plunger with a diameter of 20 mm was pushed from the top of the sample placed on the stage to 50% of the sample thickness at a speed of 5 mm / second. An increase in stress indicates that it has become harder. Each measurement was carried out 5 times. For comparison, a bread was made with the formulation (iv) shown in Table 1, and the hardness was measured in the same manner as in Example 1. The results are shown in Table 2. In Formula (iv), which is a comparative example, the hardness has already reached about 250% on the fourth day of storage, indicating that it has changed significantly with time. On the other hand, almost no change in hardness was observed in the formulation (i), and there was little change in hardness in the formulation (ii), indicating that the change with time was suppressed in all cases. In Formulation (iii), the hardness change was large, but the change was smaller than that of the comparative example.
(実施例2)表3に示した配合(v)、配合(vi)でシフォンケーキ様のベーカリー食品を、配合(vii)でホットケーキ様のベーカリー食品を一般的な製造法で試作したところ、いずれも製造適性は問題なかった。 Example 2 A chiffon cake-like bakery food with the formulation (v) and formulation (vi) shown in Table 3 and a hot cake-like bakery food with the formulation (vii) were prototyped by a general production method. In any case, there was no problem in the suitability for production.
製造したベーカリー食品を試食したところ、配合(v)では小麦粉を使用するときの本来の風味はなかったが、食感は良好であった。配合(vi)も食感は良好であり、小麦粉本来の風味が出てきて本来のシフォンケーキにそん色ないものであった。配合(vii)は、本来のホットケーキよりもわずかにぱさつき感はあるものの、本来のホットケーキと大差なく、風味も良好であった。 When the manufactured bakery food was sampled, the blend (v) did not have the original flavor when using flour, but the texture was good. Formulation (vi) also had a good texture, and the original flavor of wheat flour appeared and was incomparable with the original chiffon cake. Formulation (vii) had a slightly more crisp feeling than the original hot cake, but was not much different from the original hot cake and had a good flavor.
また、配合(v)、(vi)のシフォンケーキ様のベーカリー食品、配合(vii)のホットケーキ様のベーカリー食品を脱酸素剤とともに密封して冷蔵保管したところ、いずれも経時変化が抑制されていることが示された。配合(v)は保管7日後でもほとんど硬くならなかった。配合(vi)と配合(vii)は硬さが増加したが、硬さ変化が少なく、保管7日後の硬さの変化量は、一般的なシフォンケーキやホットケーキと比較して、配合(vi)で40%程度、配合(vii)で20%程度に抑制されていた。 In addition, the chiffon cake-like bakery foods of formulas (v) and (vi) and the hot cake-like bakery foods of formula (vii) were sealed and stored refrigerated together with an oxygen scavenger, both of which suppressed changes over time. It was shown that Formulation (v) hardly hardened even after 7 days of storage. The blend (vi) and blend (vii) increased in hardness, but there was little change in hardness, and the amount of change in hardness after 7 days of storage compared to general chiffon cakes and hot cakes (vi ) Was suppressed to about 40%, and the formulation (vii) was suppressed to about 20%.
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