JP6841744B2 - Oil bakery food mix and method of manufacturing oil bakery food dough using it - Google Patents

Description

The present invention relates to an oil bakery food mix containing a baking powder composition.

Some donuts, which are one of the typical oil bakery foods, use baking powder as a leavening agent. The baking powder contains a baking soda that generates carbon dioxide as a base (gas generating agent), and also contains an acidic agent as an auxiliary agent for assisting the decomposition of the baking soda. In addition, the leavening agent is a fast-acting agent that generates a large amount of gas at a low temperature (immediate-acting), a slow-acting agent that generates a large amount of gas after a high temperature, and an intermediate between immediate-acting and slow-acting. There are intermediate ones located in, and persistent ones that can withstand a long heating time for slow baking, and it is known that such differences in leavening characteristics differ depending on the type of acid agent used. ..

In general, in the production of donuts, it is preferable to use a slow-acting leavening agent because the contrast of the deep-fried color is improved. In particular, in the production of donuts having a unique crack on one side, which is also called old fashion, a slow-acting leavening agent is required, and an additional effect of improving crispness is also produced. Conventionally, aluminum salts (alum) and phosphates have been used as slow-acting leavening agents (see Patent Documents 2 and 3), but aluminum salts and phosphates may adversely affect health. It has been pointed out that there is an increasing need for baking powder that does not use these. In Patent Document 1, as an intermediate to slow-acting baking powder composition corresponding to such needs, baking soda is used as a base, and an acidic agent other than an aluminum salt and a phosphate is used as an auxiliary agent. A coating containing a cured oil / fat having a melting point of 55 to 70 ° C. and having an average film thickness of 5 to 50 μm is described.

By the way, in the confectionery / bakery industry, frozen dough has come to be used due to its convenience, and frozen dough is commercially available as a dough for making homemade bread. When the dough produced by using a mix containing baking powder is stored frozen, the function of baking soda is lost during the frozen storage, the volume of the cooked product is reduced, and the appearance and texture are deteriorated. was there. As a means for solving such a problem, there is known a method of suppressing the reaction of baking soda during freezing by coating baking soda with oil and fat to maintain foaming property and swelling property during cooking. For example, Patent Document 2 describes that the baking soda contained in the mix is coated with a coating agent such as a cured fat or oil. Further, in Patent Document 3, in order to produce a dough for cake donuts that does not break even if it is fried in a frozen state immediately after being taken out of the freezer, the surface of a leavening agent such as baking soda is used as a slow-acting leavening agent. It is described that those coated with a coating agent such as glycerin fatty acid ester are used.

Japanese Unexamined Patent Publication No. 2011-67195 Japanese Unexamined Patent Publication No. 2004-313185 Japanese Unexamined Patent Publication No. 2002-335894

An object of the present invention is to provide an oil-boiled bakery food that has an appearance and texture comparable to those not stored in a frozen state even when stored frozen in the state of the dough, and the food safety is ensured. , Oil butterfly bakery food mix and oil butterfly bakery food dough manufacturing method.

The present invention contains a baking powder composition containing baking soda and an acidic agent other than an aluminum salt and a phosphate, and the surface of the baking soda is coated with a film of a cured fat or oil having a melting point of 55 to 70 ° C. A bakery food mix.

Further, the present invention is a method for producing a dough for an oil bakery food, which comprises a step of mixing the above-mentioned mix for an oil bakery food of the present invention and a liquid to produce a dough.
Further, the present invention is a method for producing an oily bakery food, which comprises a step of mixing the above-mentioned oil bakery food mix of the present invention and a liquid to produce a dough, and oiling the dough.

According to the present invention, there is provided an oil-boiled bakery food that has an appearance and texture comparable to that in the case where the dough is stored frozen in the state of the dough, and the food safety is ensured. ..

The oil bakery food mix of the present invention contains a baking powder composition using baking soda (sodium hydrogen carbonate) as a base (gas generating agent) and an acidic agent as an auxiliary agent. The mix of the present invention is characterized in that, in such a baking powder composition, an acidic agent other than an aluminum salt and a phosphate is used as an acidic agent, and the surface of baking soda is coated with a specific fat or oil.

The idea of the characteristic composition of the baking powder composition according to the present invention does not use aluminum salts and phosphates, which are acidic agents that have been pointed out to have an adverse effect on human health, and is food safe. Ensuring sex is the starting point. Such a technical idea of the present invention is in contrast to Patent Documents 2 and 3 in which an aluminum salt or a phosphate is described as a usable acidic agent. On the other hand, as the baking powder composition used for producing oily bakery foods, those capable of exhibiting a slow-acting swelling action are preferable, and the baking powder composition using an aluminum salt or a phosphate as an acidic agent is preferable. Although it is useful in that respect, if aluminum salts and phosphates that are useful for developing a slow-acting swelling action are not intentionally used, it is necessary to take a separate means for expressing the slow-acting swelling action. Therefore, as a result of various studies by the present inventor, the surface of the baking soda constituting the baking powder composition together with the acidic agent is coated with a film of a cured fat and oil having a melting point of 55 to 70 ° C., so that the acidity other than the aluminum salt and the phosphate is acidic. It was found that the baking powder composition exhibits a slow-acting swelling effect even when the agent is used, and can significantly improve the appearance and texture of the oil bakery food produced by using the frozen dough. The present invention has been made based on such findings.

The baking powder composition described in Patent Document 1 is common to the present invention in that an acidic agent other than an aluminum salt and a phosphate is used, and a cured fat or oil having a melting point of 55 to 70 ° C. is used as a coating material. It differs from the present invention in that the object to be coated with the cured fat is an acidic agent, and the object to be coated is baking soda. According to Patent Document 1, when the baking powder composition is applied to dorayaki and only baking soda is coated with the cured fat (Comparative Example 3), only the acidic agent is coated with the cured fat. It is stated that the evaluation of dorayaki was lower than that in the case of (Example 1), and negative contents were described for the baking powder composition according to the present invention. As described above, the reason why the evaluation of the composition of the baking powder composition (coating the surface of baking soda with oil and fat) according to the present invention differs between the present invention and the invention described in Patent Document 1 is that the baking powder composition is applicable. It is presumed that this is due to the difference in. That is, in the present invention, the oil bakery food typified by donuts is targeted, and the case where the dough is frozen is also considered, whereas the dorayaki described in Patent Document 1 is oil. It is neither a food made from bakery nor a food made from frozen dough. Patent Document 1 does not specifically describe the loss of the function of baking powder during frozen storage and the countermeasures against it.

In the baking powder composition according to the present invention, the fat and oil used for coating the surface of baking soda needs to be a cured fat and oil. The cured fat or oil is typically a fat or oil containing an unsaturated fatty acid that is liquid at normal temperature and pressure, hydrogenated to increase the amount of saturated fatty acid, and solidified at normal temperature and pressure. The type of hardened fat is not particularly limited as long as it can be hydrogenated, and examples thereof include rapeseed oil, palm oil, soybean oil, cottonseed oil, corn oil, beef tallow, lard, etc., but rapeseed oil, palm oil, and large Soybean oil is preferred. Further, the melting point of the cured fat and oil used for coating the surface of baking soda needs to be 55 to 70 ° C. If the melting point of the cured fat or oil deviates from such a specific range, the baking powder composition is unlikely to exhibit a slow-acting swelling action, and the effect of the present invention is not exhibited.

The average film thickness of the cured oil / fat film on the surface of the baking soda is preferably 5 to 50 μm, more preferably 8 to 45 μm, and even more preferably 8 to 20 μm. The average film thickness of the coating on the surface of baking soda is one of the important factors that control the swelling action of the baking powder composition and determine the swelling characteristics such as immediate effect and slow effect, and even if the average film thickness is too small. If it is too large, it becomes difficult for the baking powder composition to exhibit a slow-acting swelling action, and the effect of the present invention cannot be achieved. The average film thickness of the cured oil / fat film can be adjusted by appropriately adjusting the particle size and amount of the baking soda to be coated, the supply amount of the cured oil / fat as the coating material, and the like.

The average film thickness of the coating film on the surface of baking soda can be measured by measuring the particle size distribution of particles using, for example, a powder particle size distribution measuring device Microtrac (manufactured by Nikkiso Co., Ltd.). Specifically, first, the particle size distribution of baking soda before coating the cured fat and oil is measured, and the average particle size (R0) is calculated. Next, the particle size distribution of baking soda after coating of the cured fat and oil is measured in the same manner, and the average particle size (R1) is calculated. Then, the average film thickness of the coating on the surface of the baking soda is calculated by the following formula.
Average film thickness = (R1-R0) / 2

From the viewpoint of more surely exerting the effect of the present invention, the average particle size of the baking soda coated with the cured fat is preferably 30 to 300 μm, more preferably 50 to 200 μm. From the same viewpoint, in the baking powder composition according to the present invention, the average particle size of baking soda is in the above range, and the particle size is 30 to 30 to the total mass of baking soda contained in the baking powder composition. The proportion of the mass of the baking soda of 300 μm is preferably 80% by mass or more.

Further, in the baking powder composition according to the present invention, the acidic agent used in combination with the baking soda coated with the cured fat and oil is other than aluminum salt and phosphate, and is solid at room temperature which can be blended in foods. Acids or salts thereof can be used and include, for example, organic acids such as succinic acid, fumaric acid, tartaric acid, citric acid, malic acid, adipic acid, gluconic acid, lactic acid and salts thereof, among which succinic acid, Fumaric acid, tartaric acid, and salts thereof are preferable, and fumaric acid, tartaric acid, and salts thereof are particularly preferable. Acid salts are preferable as the salts of these organic acids, and examples thereof include monosodium fumarate and potassium hydrogen tartrate. The particle size of the acidic agent is not particularly limited, and ordinary powdery ones can be used.

The baking powder composition according to the present invention can be obtained by mixing an acidic agent with baking soda whose surface is coated with a film of cured fats and oils having a melting point of 55 to 70 ° C. The coating method using the cured fat on the surface of the baking soda is not particularly limited as long as it can obtain a desired average coating film thickness, but a fluidized bed coating method is preferable. Examples of this fluidized bed coating method include the following methods (1) to (4).

(1) A method in which cured fats and oils melted by, for example, a spray gun are continuously sprayed from above onto baking soda that has been suspended and moved using a fluidized bed granulation coating device, and dried and cooled as necessary.
(2) Melted hardened fats and oils are added to baking soda that has been planetarily moved by centrifugal force due to rotation of the rotor and slit air using a centrifugal fluidized bed coating granulator, and dried and cooled as necessary. how to.
(3) Using a composite fluidized bed granulation coating device, the baking soda that has been suspended, centrifugally rolled, or swirled is sprayed with cured fats and oils melted from above or from the side, for example, with a spray gun, and if necessary. How to dry and cool.
(4) Using a ball mill, an electric mortar, a high-efficiency powder mixing device, a device for contacting powder by convection of a high-speed air stream, etc., the baking soda and the cured fats and oils are brought into contact with each other and collided with each other, and the baking soda is exposed to the entire surrounding surface. A method of adhering and coating hardened fats and oils.
Among the methods (1) to (4), the method (3) or (4) is particularly preferable, and the method (4) is particularly preferable.

In the baking powder composition according to the present invention, the mixing ratio of the baking soda (baking soda whose surface is coated with hardened fat) and the acidic agent is preferably in the range of 30 to 200% of the neutralization of the baking soda, and further. The amount of neutralization of baking soda is preferably in the range of 50 to 150%, specifically, the amount of the acidic agent is preferably 20 to 150 parts by mass, and more preferably 35 to 100 parts by mass with respect to 100 parts by mass of baking soda. is there.

The mix of the present invention usually contains flours in addition to the baking powder composition described above. The flour can be used without particular limitation as long as it can be contained in oil bakery foods such as donuts. For example, flour such as soft flour, medium flour, and strong flour, buckwheat flour, rice flour, and corn flour can be used. , Barley flour, rye flour, hatomugi flour, hie flour, foam flour, etc.; tapioca starch, horse bell flour, corn starch, waxy corn starch, wheat flour, rice flour, etc. , Processed starches that have been subjected to treatments such as esterification, acetylation, cross-linking treatment, and oxidation treatment, and one of these can be used alone or in combination of two or more. The content of flours in the mix of the present invention is preferably 40 to 90% by mass, more preferably 50 to 70% by mass, based on the total mass of the mix.

The mix of the present invention may contain ingredients other than the baking powder composition and flours described above, for example, sugars, emulsifiers, egg flour, salt, soybean flour, fragrances, dairy ingredients, thickeners, etc. A swelling agent and the like can be mentioned, and one of these can be used alone or in combination of two or more in an appropriate amount depending on the type of oil bakery food to be produced.

The mix of the present invention is used in the production of dough for oil bakery foods or oil bakery foods obtained by oiling the dough. Examples of oil bakery foods (porous swelling foods) to which the mix of the present invention can be applied include donuts, churros and the like.

The present invention includes a method for producing a dough for an oil bakery food using the above-mentioned mix of the present invention, and a method for producing an oil bakery food. The method for producing a dough for oily bakery foods of the present invention includes a step of mixing the mix of the present invention and a liquid to produce a dough. When mixing the mix with the liquid, the mixture may be agitated or kneaded, if desired.

In the method for producing dough for oil bakery foods, the type of liquid to be mixed with the mix is not particularly limited, and examples thereof include water, milk, eggs, etc., and one of these may be used alone or in combination of two or more. Can be used. The amount of liquid used (the amount of water in the oil bakery food) may be appropriately adjusted according to the type of the oil bakery food in which the dough for the oil bakery food is used. For example, when the oil bakery food produced using the mix of the present invention is a donut (old fashion donut), the water content in the donut is preferably 15 to 50% by mass with respect to the total mass of the donut. , More preferably 18-35% by mass.

The method for producing a dough for an oil bakery food product of the present invention may include a step of freezing the dough produced as described above. Generally, when the dough containing the baking powder composition is frozen, there is a concern that the swelling function of the baking powder composition is impaired. However, in the present invention, the baking powder composition has the above-mentioned characteristic structure. As a result, such concerns have been dispelled, and high-quality frozen dough for oil-boiled bakery foods can be obtained. The method of freezing the dough is not particularly limited, and either quick freezing or slow freezing can be adopted.

Further, the method for producing an oil lantern bakery food of the present invention includes a step of oiling the dough produced by the method for producing a dough for oil lantern bakery food of the present invention described above. The oiling of the dough can be done according to the conventional method. The oil temperature at the time of oiling the dough may be appropriately set according to the type of oil bakery food, which is the object of manufacture, and is not particularly limited. For example, when the oil bakery food is a donut, the present invention is used. From the viewpoint of more reliably exhibiting the swelling action of the baking powder composition, the temperature is preferably 170 to 195 ° C, more preferably 175 to 185 ° C.

The present invention is particularly suitable for the production of oily bakery foods that are required to exhibit a slow-acting swelling action, and specific examples of such foods include donuts. The mix of the present invention is particularly suitable for producing old-fashioned donuts having a unique crack on one side and a distinctive texture with strong crispness. Old-fashioned donuts typically have a dough that is produced from a mix according to a conventional method and shaped into a desired shape, dropped into hot oil, and one side of the dough (the back side of the donut) is submerged in the oil and the other. A method in which the surface side (the surface side of the donut) is floated on the oil, the one surface side is oiled, and then the dough is inverted and the other surface side is oiled. In the above, gas generated from a swelling agent or the like contained in the dough is ejected from the other side of the dough, that is, the surface side of the donut that is oiled after the dough is inverted, which is unique to the surface of the old-fashioned donut which is a production product. A crack is formed.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

(Manufacturing of baking powder composition)
A high-speed stirrer (VG-05 manufactured by Paulec Co., Ltd.) was used as a device for coating the fluidized bed, and 475 g of baking soda (sodium hydrogen carbonate) and a predetermined amount of any one of the following fats and oils A to E were added to the device to rotate the blade. The mixture was mixed at 25 ° C. for 40 minutes under the conditions of several 500 rpm and a cross screw rotation speed of 2000 rpm. Next, tempering was performed for 5 hours in a constant temperature bath at 45 ° C. to produce a fat-coated baking soda in which the surface of the baking soda was coated with a film of fat and oil. Then, 40 g of the fat-coated baking soda and a predetermined amount of any one of the following acidic agents A to B were mixed to produce a baking powder composition.
-Fat A: Hardened fat, melting point 58 ° C
-Fat B: Hardened fat, melting point 67 ° C
-Fat C: Hardened fat, melting point 70 ° C
-Fat D: Hardened fat, melting point 40 ° C
-Fat E: Hardened fat, melting point 51 ° C
・ Acid agent A: Glucono delta lactone ・ Acid agent B: Potassium aluminum sulfate

[Examples 1 to 3, Comparative Examples 1 to 4 and Reference Example]
Put 700 g of wheat flour (soft flour, manufactured by Nisshin Seifun Co., Ltd., trade name "Flower"), 300 g of sugar, 120 g of salad oil, 10 g of skim milk powder, 4 g of salt, and 8 g of the baking composition into a commercially available mixer at low speed. Stir for 5 minutes to produce a donut mix.

[Manufacturing donut dough and donuts]
Old-fashioned donuts were produced using the donut mixes of the Examples, Comparative and Reference Examples. Specifically, 1100 g of a donut mix, 200 g of water, and 100 g of liquid eggs were put into a commercially available mixer, and the dough was stirred at a low speed for 2 minutes and then at a high speed for 2 minutes to produce a dough. This dough was stretched to a thickness of 15 mm with a reverse sheeter, punched out with a ring-shaped punch, and then pressed with a bowl-shaped stamping die to obtain 40 g of molded dough. The molded dough was placed in a freezer at −40 ° C. for 30 minutes to freeze, and then placed in a plastic bag and stored at −18 ° C. One month later, this frozen dough was taken out of the freezer and oiled as it was without thawing to produce old-fashioned donuts. Specifically, the frozen dough is placed on a wire net so that the large-diameter side (bottom surface) of the frozen dough is on the top, put in oil at an oil temperature of 180 ° C. and fried for 1 minute and 30 seconds, and then the dough is raised and lowered. The other side was flipped and fried for 1 minute and 30 seconds to produce an old-fashioned donut.

〔Evaluation test〕
The appearance of the old-fashioned donut immediately after frying was evaluated according to the following evaluation criteria (out of 5 points). In addition, 10 specialized panelists ate the old-fashioned donuts immediately after frying, and the texture at that time was evaluated according to the following evaluation criteria (out of 5 points). The results (average score of 10 panelists) are shown in Table 1 below.

(Appearance evaluation criteria)
5 points: Very good with good cracks with clear contrast.
4 points: The contrast of cracks is a little clear and good.
3 points: The contrast of cracks is not clear in some places, but it is almost good.
2 points: There is almost no crack contrast and it is inferior.
1 point: There is no contrast of cracks and it is defective.
(Evaluation criteria for texture)
5 points: Hard and crispy texture that melts in the mouth and is very good.
4 points: It is crispy and melts in the mouth a little.
3 points: The crispness is slightly inferior, or the melting in the mouth is slightly inferior.
2 points: Poor crispness and poor melting in the mouth.
1 point: No crispness and poor melting in the mouth.

As shown in Table 1, each Example was superior in appearance and texture of old-fashioned donuts produced from frozen dough as compared with each Comparative Example and Reference Example.
Since the melting points of the fats and oils coating the surface of the baking soda are mainly out of the appropriate range (55 to 70 ° C.) in Comparative Examples 1 and 2, the evaluation is as low as that of Comparative Example 3 in which the surface of the baking soda is not coated with the fats and oils. It is presumed that it has become.
Comparative Example 1 and Comparative Example 4 have the same fats and oils for coating the surface of baking soda, but in Comparative Example 4, since the phosphoric acid agent is an aluminum salt conventionally widely used in a slow-acting baking powder composition, It was highly evaluated as compared with Comparative Example 1 in which the acidic agent was other than the aluminum salt and the phosphate. However, each example has a higher evaluation than this Comparative Example 4, and from this, the mix of the present invention can provide a high quality oil bakery food while ensuring food safety. I understand.
It is presumed that the reference example was evaluated lower than each example because the average film thickness of the oil and fat film on the surface of the baking soda was 100 μm and was too thick.

Claims (6)

It contains a baking powder composition containing baking soda, an aluminum salt and an acidic agent other than phosphate, and the surface of the baking soda is coated with a film of cured fat and oil having a melting point of 55 to 70 ° C. , and an average film of the film. It has a thickness of 5 to 20 μm and is
An oil bakery food mix in which the acidic agent is selected from glucono delta lactone, fumaric acid and its salt, tartaric acid and its salt. The oil bakery food mix according to claim 1, wherein the oil bakery food is a donut. A method for producing an oil lantern bakery food dough, which comprises a step of mixing the oil lantern bakery food mix according to claim 1 or 2 with a liquid to produce a dough. The method for producing an oil bakery food dough according to claim 3 , which comprises a step of freezing the dough. A method for producing an oil lantern bakery food, which comprises a step of mixing the oil lantern bakery food mix according to claim 1 or 2 with a liquid to produce a dough, and oiling the dough. The method for producing an oil bakery food according to claim 5 , wherein the oil temperature at the time of oiling the dough is 170 to 195 ° C.