JP6927775B2 - Bakery food mix - Google Patents

Description

The present invention relates to a bakery food mix used for producing bakery foods such as baked goods and breads, and more specifically, for bakery foods containing dietary fiber and suitable for producing low-sugar, low-calorie bakery foods. Regarding the mix.

Bakery foods are foods obtained by adding liquids such as water and milk to powder raw materials such as flour and starch, and subjecting them to heat treatment such as baking, steaming, and frying, and cookies. Bakery foods having various textures are known, such as those having a crunchy and hard texture such as, and those having a soft and soft texture such as hot cakes. The texture of bakery foods is not a little affected by the amount of liquid added to the powder raw material during the production of dough. A dough with a relatively small amount of liquid added is called a dough, and a dough with a relatively large amount of liquid is called a batter. The batter usually has a relatively high water content and is liquid.

In addition, since bakery foods usually use flour, starch, and sugar as main raw materials, the intake of sugars inevitably increases as the eating opportunities of bakery foods increase. Sugar is one of the three major nutrients along with lipids and proteins, but excessive intake of sugar raises blood sugar levels and promotes the secretion of insulin hormones, which may cause health problems. In some cases, it is unavoidable to limit the eating of bakery foods in the diet. In recent years, with the growing health consciousness, the movement to actively incorporate sugar restriction into the diet has become active, and many therapies and diet methods for restricting sugar have been proposed. There is a growing need for bakery foods that are suitable for sugar restriction.

As a bakery food that claims low sugar, it is known that the sugar in ordinary bakery food is replaced with dietary fiber that is difficult to be digested by human digestive enzymes. Dextrin, inulin, etc. are used. However, when dietary fiber is contained in a bakery food, the sugar content of the bakery food is reduced, but the original texture, taste, flavor, etc. of the bakery food are deteriorated, and the deliciousness of the food is impaired. be. Various proposals have been made to solve this problem.

For example, Patent Document 1 contains 6 to 45% by weight of a dietary fiber fortifying composition, and the dietary fiber fortifying composition contains 7 to 50% by weight of a low-viscosity water-soluble dietary fiber such as indigestible dextrin. Described are bakery foods comprising 50-93% by weight of modified starch having a hydroxypropyl group. Further, Patent Document 2 describes a cookie containing wheat flour, sugar, shortening or fat, inulin and resistant starch. However, the sugar-reducing technology of these bakery foods has a certain improvement effect on the texture and the like for bakery foods using dough (dough) having a relatively low water content such as cookies and bread. However, for bakery foods such as pancakes and okonomiyaki that use dough (batter) having a relatively high water content, the improvement effect is poor, and the texture and the like are deteriorated due to the addition of dietary fiber.

Patent Document 3 describes that a raw material powder containing an edible powder containing inulin as a main component and a bran powder is added to a material such as bread, cake, and udon noodles. Further, Patent Document 4 describes a diet food containing 2 to 20 times the amount of insoluble dietary fiber selected from bran, bran, and okara with respect to water-soluble dietary fiber powder containing inulin as a main component. However, the bakery food obtained by applying these techniques had a hard, powdery and lumpy texture, and was inferior in texture.

Patent Document 5 describes a food composition for batter dough containing a low-sugar food raw material and koji, and the low-sugar food raw material includes resistant starch, resistant dextrin, soybean flour, and soy milk powder. , Okara, Fusuma, Cellulose, Polydextrose, Wheat Dietary Fiber, Soy Dietary Fiber, Indigestible Glucan, Agar, Konjac Flour, Almond Poodle, Nut Powder, Wheat Protein, Soy Protein, Peas Bean Protein, Egg Protein ing. However, the foods described in Patent Document 5 have merits such as improvement of melting in the mouth and masking effect of fibrousness (fiber feeling) by containing Jiuqu, but on the other hand, the unique flavor of Jiuqu is added. It may not match the flavor of bakery foods, making it difficult to apply to bakery foods.

Japanese Unexamined Patent Publication No. 10-243777 Japanese Unexamined Patent Publication No. 2011-167211 Japanese Unexamined Patent Publication No. 2008-79606 JP-A-2009-207484 JP-A-2017-55662

An object of the present invention is to provide a bakery food mix capable of producing a bakery food containing dietary fiber, low in sugar and low in calories, and having an excellent texture.

The present invention contains soluble dietary fiber, resistant starch, non-refractory starch and flour, and the content of the soluble dietary fiber is 3 to 50% by mass. A bakery food mix having a total content of 2 to 70% by mass.
Further, the present invention is a batter containing a mixture of 100 parts by mass of the above-mentioned bakery food mix of the present invention and a liquid exceeding 60 parts by mass.

According to the bakery food mix and batter of the present invention, it is possible to produce a bakery food containing dietary fiber, having low sugar content and low calories, and having an excellent texture. The bakery food produced by applying the present invention has almost no hardness, powderiness, or fibrous texture that is typical of conventional bakery foods containing dietary fiber and claiming low sugar and low calories, and melts in the mouth. Has a good, fluffy, elastic and excellent texture.

The bakery food mix of the present invention contains soluble dietary fiber, resistant starch, non-digestible starch and flour.

The soluble dietary fiber used in the present invention is a dietary fiber soluble in water, and examples thereof include pectic substances, gums, mucilages, seaweed polysaccharides, and chemically modified polysaccharides. Specific examples of soluble dietary fiber include resistant dextrin, water-soluble β-glucan, arabic gum, agar, glucomannan, inulin, water-soluble soybean polysaccharide, acacia dietary fiber, carrageenan, carboxymethyl cellulose, methyl cellulose, alginic acids, esterification. Low methoxyl pectin (LM pectin) with a degree of less than 50%, high methoxyl pectin (HM pectin) with a degree of esterification of 50% or more, psyllium seed gum, carrageenan, xanthan gum, guar gum, guar gum decomposition product, gellan gum, dextrin, tamarind seed gum , Polydextrose, and decomposition products of starch can be exemplified, and one of these can be used alone or in combination of two or more.

The content of soluble dietary fiber in the bakery food mix of the present invention is 3 to 50% by mass, preferably 5 to 30% by mass, based on the total mass of the mix. If the content of soluble dietary fiber in the bakery food mix is less than 3% by mass, the bakery food obtained by using this will not dissolve well in the mouth, and the bakery food will have low sugar content and low calories due to the lack of dietary fiber. It may become insufficient and the health function expected of dietary fiber-containing foods may not be obtained. Further, when the content of soluble dietary fiber in the bakery food mix exceeds 50% by mass, the bakery food has a sloppy texture.

The resistant starch used in the present invention is also called resistant starch, which is a kind of insoluble dietary fiber and shows resistance to digestive enzymes, is difficult to be digested and absorbed in the digestive tract of a healthy person, and is an intestinal bacterium in the large intestine. It is known that it is assimilated into and has a good effect on the intestinal flora. The resistant starch is classified into the following four types, RS1 to RS4.
RS1 is an indigestible starch that is easily digested by itself, but is physically protected by the outer skin and thus exhibits digestive resistance due to the inability of digestive enzymes to act. Mainly whole grains, seeds, and beans. Included in the class.
RS2 is an unprocessed resistant starch (raw starch) that exhibits digestibility due to the special crystal structure of starch granules, and examples thereof include potato starch and immature banana starch. In addition, high amylose starch also has a large amount of amylose having a linear structure and is classified into RS2. The high amylose starch referred to here is a starch having an amylose content of 50% by mass or more in the starch.
RS3 is a resistant starch that exhibits digestive resistance because it has changed to a structure in which digestive enzymes do not easily act due to aging of the starch. It is an aged starch obtained by gelatinizing (pregelatinizing) once by heating and then cooling. (Β-formed starch) can be exemplified.
RS4 is a resistant starch that exhibits digestibility due to being highly chemically modified, and examples thereof include starch that has been subjected to a strong cross-linking treatment, and starch that has been etherified or esterified.

In the present invention, any of the resistant starches of RS1 to RS4 can be used, but particularly preferable is the resistant starch classified into RS2 to RS4 and having a dietary fiber content of 20% by mass or more (hereinafter referred to as “resistant starch”). It is also called "digestible starch containing a high amount of dietary fiber"). The content of dietary fiber in the resistant starch having a high dietary fiber content is preferably 50% by mass or more, more preferably 60% by mass, from the viewpoint of ensuring low sugar content and low calorie content in bakery foods. That is all. As used herein, the dietary fiber content is a value quantified by the enzyme-gravimetric method (Proski method) based on AOAC985.29. The dietary fiber content can be measured using a commercially available measuring kit based on the Proski method, for example, a dietary fiber measuring kit (Wako Pure Chemical Industries, Ltd.).

The resistant starch having a high content of dietary fiber may be a natural starch (unprocessed starch) or a modified starch. However, in general, most of the natural resistant starch has a dietary fiber content of less than 30% by mass, and is often unsuitable as a dietary fiber-rich resistant starch. On the other hand, for example, RS2 resistant starch that has been subjected to a heat treatment such as a wet heat treatment has a dietary fiber content increased by the heat treatment, and is used as a dietary fiber-rich resistant starch in the present invention. Can be used. Specifically, for example, high amylose cornstarch having an amylose content of 70% by mass in starch has a dietary fiber content of only about 20% by mass in the unprocessed state before heat treatment, but when wet heat treatment is applied. It will be about 60% by mass. As described above, the wet-heat-treated high amylose starch (RS2 resistant starch) can be used in the present invention as a dietary fiber-rich resistant starch. A commercially available product can be used as the resistant starch having a high content of dietary fiber. Examples of RS2 include a solar eclipse roadster (manufactured by Nihon Shokuhin Kako), Hi-Maze 1043 (manufactured by NSC Japan), and Actister 11700 (manufactured by Cargill Japan). Examples of RS4 include Pine Starch RT (manufactured by Matsutani Chemical Industry Co., Ltd.), Fiber Gym RW (manufactured by Matsutani Chemical Industry Co., Ltd.), and Actister RT 75330 (manufactured by Cargill Japan).

The non-digestible starch used in the present invention is a starch other than the above-mentioned indigestible starch (starch that is not digested and absorbed in the digestive tract of a healthy person), and is a starch that can be digested and absorbed in the digestive tract of a healthy person. As the non-digestible starch, so-called ordinary starch other than the indigestible starch usually used for bakery foods can be used without particular limitation, and may be unmodified starch, or esterified, etherified, or oxidized to unmodified starch. It may be a modified starch obtained by subjecting one or more treatments such as cross-linking and pregelatinization, and one of these ordinary starches may be used alone or in combination of two or more. Examples of unprocessed starch (or raw material for processed starch) include terrestrial starch (plant-derived starch that accumulates starch in seeds) such as corn starch, waxy corn starch, tapioca starch, wheat starch, and rice starch; Examples thereof include underground starch (starch derived from a plant that accumulates starch on underground stems and roots) such as starch and tapioca starch. Among these non-digestible starches, waxy corn starch or underground starch is preferably used in the present invention because it enhances the fluffy texture of bakery foods.

In the bakery food mix of the present invention, the total content of the above-mentioned resistant starch and non-refractory starch is 2 to 70% by mass, preferably 20 to 65% by mass, based on the total mass of the mix. %, More preferably 35-60% by mass. If the total content of both starches in the bakery food mix is less than 2% by mass, the bakery food obtained by using this may not melt well in the mouth and may have a sloppy texture, and the bakery food may have a lack of dietary fiber. There is a risk that the low sugar content and low calorie content of foods will be insufficient, and the health functions expected of dietary fiber-containing foods will not be obtained. Further, if the total content of both starches in the bakery food mix exceeds 70% by mass, the texture of the bakery food obtained by using the starch may become sticky and unfavorable.

Further, in the bakery food mix of the present invention, the content mass ratio of the resistant starch to the non-digestible starch is preferably 10: 1 to 1: 1 and more preferably 7: 1 to 2 as the former: the latter. It is 1. When the content-mass ratio of both starches in the bakery food mix is within such a range, the texture of the bakery food obtained by using the mix has a fibrous texture mainly derived from resistant starch and mainly condemned digestion. It can be particularly excellent in balance with the sticky texture derived from sex starch.

In the bakery food mix of the present invention, the content of resistant starch is preferably 10 to 60% by mass, more preferably 20 to 40% by mass, based on the total mass of the mix.
Further, in the bakery food mix of the present invention, the content of non-digestible starch is preferably 3 to 40% by mass, more preferably 5 to 20% by mass, based on the total mass of the mix.

As the flour used in the present invention, flour usually used in the production of bakery foods can be used without particular limitation, and examples thereof include wheat flour, rice flour, corn flour, white sorghum, etc., and one of them alone or Two or more types can be used in combination. Examples of wheat flour include soft flour, medium-strength flour, strong flour, durum flour and the like.

The content of flour in the bakery food mix of the present invention is preferably 5 to 50% by mass, more preferably 10 to 40% by mass, based on the total mass of the mix. If the content of flour in the bakery food mix is too low, the skeletal texture of the dough obtained by using it will be insufficient, and as a result, it will be difficult to obtain the fluffy texture of the bakery food. The content of dietary fiber and indigestible starch may be too low, resulting in insufficient sugar and calorie reduction in bakery foods.

The bakery food mix of the present invention may further contain a protein material (protein material other than the essential component) in addition to the essential components (soluble dietary fiber, resistant starch, non-digestible starch, flour). good. By including the protein material in the bakery food mix, the fluffy texture of the bakery food obtained by using the mix can be further enhanced. As the protein material used in the present invention, any protein material that can be used in foods can be used regardless of whether it is of vegetable or animal origin, and protein materials other than the above components include, for example, gluten, gliadin, glutenin and the like. Wheat protein; egg protein such as whole egg, egg white, egg yolk; milk protein such as defatted milk powder, whey protein; soybean protein, gelatin, etc., and one of these may be used alone or in combination of two or more. can. In the bakery food mix of the present invention, the content of the protein material is preferably 15 to 50% by mass, more preferably 20 to 40% by mass, based on the total mass of the mix.

The bakery food mix of the present invention includes other raw materials commonly used in the production of bakery foods, such as sugars, fats and oils, milk powder, pigments, flavors, salt, emulsifiers, swelling agents, dried eggs, thickeners, eggshell calcium. , Enzymes, flavoring agents, spices and the like may be appropriately contained depending on the desired quality of the bakery food and the like. The content of these other raw materials is preferably about 0 to 20% by mass, more preferably about 0 to 15% by mass, based on the total mass of the bakery food mix.

The bakery food mix of the present invention can be obtained by appropriately mixing the above-mentioned components. The form of the bakery food mix of the present invention under normal temperature and pressure is not particularly limited, such as powder or granular form.

The bakery food mix of the present invention can be used in the production of bakery foods. The bakery food referred to in the present invention is obtained by using flours (flour and starch) as a main raw material and adding auxiliary raw materials such as yeast, leavening agent (baking powder, etc.), water, salt, and sugar as necessary. A food product obtained by subjecting starched or non-fermented dough to heat treatment such as baking, steaming, and frying. Examples of bakery foods to which the present invention can be applied include breads; pizzas; cakes; Japanese and Western baked goods such as waffles, shoes, biscuits, dorayaki, and baked buns; and fried sweets such as donuts. Examples of breads include breads (for example, roll breads, white breads, black breads, French breads, dry breads, coppe breads, croissants, etc.), cooked breads, sweet breads, steamed breads, and the like. Examples of cakes include sponge cakes, butter cakes, roll cakes, hot cakes, busses, balmkuchens, pound cakes, cheese cakes, snack cakes, muffins, bars, cookies, panques and the like.

The production of bakery foods using the bakery food mix of the present invention can be carried out according to a conventional method, and typically, a liquid is added to and kneaded with the mix to produce a dough, and the dough is prepared as needed. After fermenting, the dough is subjected to a heat treatment such as baking. Examples of the liquid to be added to the bakery food mix when producing the dough include water, milk, eggs and the like, and one of these can be used alone or in combination of two or more.

In addition, the amount of liquid added to the bakery food mix when producing the dough can be appropriately adjusted according to the type of the dough to be produced, the type of the bakery food, and the like. Generally, a dough produced by adding about 60 parts by mass or less of a liquid, for example, 40 to 60 parts by mass, to 100 parts by mass of a powder raw material such as the bakery food mix of the present invention is called a dough. Further, a dough produced by adding an amount exceeding 60 parts by mass, for example, about 70 to 450 parts by mass, is called a batter. The water content of the dough is usually 40% by mass or less, preferably 28 to 40% by mass, and the water content of the batter is usually 30% by mass or more, preferably 50 to 85% by mass. The amount of the liquid added to the bakery food mix of the present invention is preferably 40 to 400 parts by mass, more preferably 50 to 350 parts by mass, and more preferably 60 to 350 parts by mass with respect to 100 parts by mass of the mix. ..

The bakery food mix of the present invention can be applied to both dough and batter, but is particularly useful as a batter mix, and is suitable for producing batter-type bakery foods produced using batters. In general, the batter-type bakery food has a fiber feeling in the mouth when eating when it contains dietary fiber, as compared with the dow-type bakery food produced by using dough. If it is a food mix, even when it is used for producing such a batter-type bakery food, it is possible to produce a low-sugar and low-calorie bakery food having no fibrous texture and excellent texture.

The present invention includes a batter (liquid dough) containing a mixture of 100 parts by mass of the above-mentioned bakery food mix of the present invention and a liquid exceeding 60 parts by mass. In the batter of the present invention, the amount of the liquid constituting the mixture is preferably 60 to 450 parts by mass, more preferably 90 to 400 parts by mass, and more preferably 90 parts by mass with respect to 100 parts by mass of the bakery food mix of the present invention. It is 100 to 350 parts by mass. If desired, various ingredients such as fruits, nuts, vegetables, meats, and seafood, such as nuts for panques and vegetables for okonomiyaki, may be added to the batter of the present invention.

The bakery food (batter type bakery food) obtained by using the bakery food mix or batter of the present invention is characterized in that the internal phase is fluffy and has an elastic texture, and is a cookie-like dough type. This is in contrast to bakery foods, which have a crunchy and relatively hard texture. Examples of bakery foods for which the application of the bakery food mix or batter of the present invention is particularly useful include panques, hot cakes, sponge cakes, steamed cakes, steamed buns, butter cakes, okonomiyaki, takoyaki, large-sized ware, and oval-sized bakery. Examples include grilled and taiyaki.

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. In addition, Examples 13, 14, 18, 24 and 25 are reference examples.

[Examples 1 to 25 and Comparative Examples 1 to 8]
The raw materials shown in Table 1 below were appropriately mixed and stirred to produce a hot cake mix as a bakery food mix. Details of the raw materials used are as follows.
-Soluble dietary fiber: inulin (trade name "FF", manufactured by Fuji Nihon Seito Corporation), indigestible dextrin (trade name "Fibersol 2", manufactured by Matsutani Chemical Industry Co., Ltd.)
-Resistant starch: tapioca resistant starch (trade name "Pine starch RT", manufactured by Matsutani Chemical Industry Co., Ltd.), corn resistant starch (trade name "Nisshoku Roadster", manufactured by Nippon Shokuhin Kako)
・ Protein material: Gluten (wheat protein)

[Test example]
Hot cakes were produced using the hot cake mixes of each example and comparative example. Specifically, 50 parts by mass of eggs and 170 parts by mass of milk were added to 180 parts by mass of the hot cake mix and stirred well to obtain a batter as a liquid dough. The obtained batter is hung on a hot plate heated to 170 ° C., spread, and baked for 3 minutes. Then, the baked product of the batter is turned upside down and the unbaked surface side is baked for 1 minute and 30 seconds to make a hot cake. Manufactured. We asked 10 panelists to eat the produced hot cake and evaluated the texture (fluffy feeling, melting in the mouth) at that time according to the following evaluation criteria. The results are shown in Tables 1 to 4 below as the average value of the evaluation points of 10 people.

<Evaluation criteria for softness>
5 points: Very elastic and fluffy, very good.
4 points: Feeling elastic and fluffy, good.
3 points: I usually feel fluffy.
2 points: Not enough fluffy feeling, dry and defective.
1 point It is extremely poor because it does not feel fluffy and has a strong dryness.
<Evaluation criteria for melting in the mouth>
5 points: Very good melting in the mouth and extremely good.
4 points: Good melting in the mouth.
3 points: Normal melting in the mouth.
2 points: Poor melting in the mouth, sloppy or sticky, and defective.
1 point: Very poorly melted in the mouth, strong or sticky, extremely poor.

As shown in Table 1, the hot cake mix of each example contained dietary fiber, was low in sugar and low in calories, and was excellent in both the fluffy feeling of the hot cake and the melting in the mouth.
Further, regarding soluble dietary fiber, if the content in the mix is too small, the melting in the mouth is particularly lowered (Comparative Examples 1 and 2), and conversely, if it is excessive, the fluffy feeling is particularly lowered (Comparative Example 3).
Further, from the comparison between Example 3 and Comparative Examples 4 and 5, it can be seen that if only one of the resistant starch and the non-refractory starch is contained in the mix, the effect of improving the texture is inferior.
Further, from the comparison between Example 3 and Comparative Example 6, it can be seen that if the mix does not contain flour such as cake flour, the fluffy feeling is particularly reduced.

From the comparison between Examples 7 to 9 in Table 2, the underground system is particularly excellent in improving the texture of the non-digestible starch, and the waxy cornstarch is more effective in improving the texture than the cornstarch in the aboveground system. It turns out that it is excellent.
Further, in Table 2, since Examples 10 to 12 containing gluten had a better texture than other Examples not containing gluten, by incorporating a protein material in the mix, a batter-type bakery food was prepared. It can be seen that the texture, especially the fluffy texture, can be significantly improved.

From the comparison between the examples and the comparative examples in Table 3, the critical significance of the total content of the resistant starch and the non-digestible starch in the mix of 2 to 70% by mass is clear.
Further, in Table 3, since Examples 3 and 10 to 17 were particularly excellent in texture, the content of resistant starch in the mix was preferably about 10 to 40% by mass, and the content of non-refractory starch was contained. It can be seen that the amount is preferably about 8 to 25% by mass.

In Table 4, since Examples 3 and 20 to 23, particularly Examples 3, 21 and 22 were excellent in texture, the content mass ratio of the resistant starch to the non-digestible starch in the mix was 10. It can be seen that about 1: 1 to 1: 1 is preferable, and about 7: 1 to 2: 1 is more preferable.

Claims (6)

It contains soluble dietary fiber, resistant starch, non-digestible starch and flour, and the content of the soluble dietary fiber is 3 to 50% by mass, the content of the resistant starch is 20 to 40% by mass, the difficulty. The total content of the resistant starch and the non-digestible starch is more than 20% by mass and 70% by mass or less .
A bakery food mix in which the content mass ratio of the resistant starch to the non-digestible starch is 10: 1 to 1: 1 as the former: the latter. The bakery food mix according to claim 1, wherein the non-digestible starch is waxy corn starch or underground starch. The bakery food mix according to claim 1 or 2, wherein the non-digestible starch is a modified starch. The bakery food mix according to any one of claims 1 to 3, further containing 15 to 50% by mass of a protein material. The bakery food is panque, hot cake, sponge cake, steamed cake, steamed bread, butter cake, okonomiyaki, takoyaki, large-sized ware, oval-yaki or taiyaki, according to any one of claims 1 to 4. The listed bakery food mix. A batter containing a mixture of 100 parts by mass of the bakery food mix according to any one of claims 1 to 5 and a liquid of more than 60 parts by mass.