JP7383335B2 - Bakery food dough and bakery food - Google Patents

Description

The present invention relates to dough for bakery foods and bakery foods.

In response to the recent increase in health consciousness, foodstuffs with health functions are attracting attention. Among edible fats and oils, edible fats and oils with health functions are attracting attention. Edible oils and fats that have attracted attention in recent years include olive oil, flaxseed oil, and medium-chain fatty acid triglycerides.

Olive oil, flaxseed oil, medium-chain fatty acid triglycerides, and the like can be ingested as they are, or by eating foods containing these oils and fats. Among foods containing these oils and fats, one of the foods that can be easily eaten is bakery foods such as baked goods. For example, Patent Documents 1 to 4 have been proposed as bakery foods containing fats and oils.

If you want to ingest large amounts of olive oil, flaxseed oil, and medium-chain fatty acid triglycerides, you need to incorporate large amounts of these oils and fats into your baked goods. However, olive oil, flaxseed oil, and medium-chain fatty acid triglycerides are all oils and fats (liquid oils) that are liquid at room temperature. Usually, when a large amount of liquid oil is added to bakery foods, there is a problem that the dough cannot maintain its shape after baking. Therefore, liquid oils such as olive oil, flaxseed oil, and medium-chain fatty acid triglyceride cannot be incorporated in large amounts into bakery foods.

From the above background, there has been a demand for the development of bakery foods containing a large amount of liquid oil such as olive oil, flaxseed oil, and medium-chain fatty acid triglycerides.

Japanese Patent Application Publication No. 2016-168000 JP 2016-168003 Publication Japanese Patent Application Publication No. 2016-131559 Japanese Patent Application Publication No. 2016-111985

An object of the present invention is to provide a dough for bakery food that has baking resistance even though it contains a large amount of liquid oil.

The present inventors conducted extensive research to solve the above problems. As a result, it was found that this problem could be solved by blending liquid oil as a powdered oil and fat composition into dough for bakery foods. This led to the completion of the present invention.

That is, the first invention of the present invention is a dough for bakery food that contains 10 to 45% by mass of a powdered oil and fat composition and 20 to 60% by mass of a high protein content food material having a protein content of 40% by mass or more. The dough for bakery food has a liquid oil content of 5 to 30% by mass , a moisture content of less than 10% by mass, and 70% by mass or more of the liquid oil derived from the powdered oil/fat composition.
A second invention of the present invention is the dough for bakery food according to the first invention, wherein the liquid oil contains 70% by mass or more of linear saturated fatty acids having 8 to 10 carbon atoms.
A third invention of the present invention is the dough for bakery food according to the first invention or the second invention, wherein the dough for bakery food is dough for baked confectionery.
A fourth invention of the present invention is a bakery food prepared by baking the dough for bakery food according to any one of the first to third inventions.
A fifth invention of the present invention is the bakery food according to the fourth invention, wherein the bakery food is a baked confectionery.

According to the present invention, it is possible to provide dough for bakery food that has baking resistance even though it contains a large amount of liquid oil.

The dough for bakery food according to the embodiment of the present invention is a dough for bakery food containing 1 to 50% by mass of a powdered oil and fat composition, the content of liquid oil is 1 to 35% by mass, and the content of water is 10% by mass. %, and 70% by mass or more of the liquid oil is derived from the powdered oil and fat composition.

In the present invention, the dough for bakery food refers to a dough before baking obtained by kneading raw materials used for manufacturing bakery food.

The dough for bakery food according to the embodiment of the present invention contains 1 to 50% by mass, preferably 10 to 45% by mass, and more preferably 20 to 35% by mass of the powdered oil and fat composition. When the powdered oil/fat composition is blended in the dough for bakery food in the above range, a dough for bakery food that has baking resistance can be obtained even though a large amount of liquid oil is blended. In the present invention, the bakery food dough having baking resistance means that the shape of the bakery food does not collapse after baking.

The powdered oil/fat composition used for manufacturing the bakery food dough according to the embodiment of the present invention preferably contains liquid oil in an amount of 50% by mass or more, more preferably 60 to 85% by mass, as a raw material oil. It is preferably blended in an amount of 65 to 80% by mass. Note that in the present invention, liquid oil refers to fats and oils that are liquid at 20°C.
Specific examples of the liquid oil include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, flaxseed oil, medium chain fatty acid triglyceride (also referred to as MCT), and Examples include processed oils and fats (ester-exchanged oils, fractionated oils, hardened oils (hydrogenated oils), etc.) of these oils and fats. Two or more kinds of the liquid oils can also be used in combination.
The liquid oil preferably contains 70% by mass or more, more preferably 80% by mass or more, and still more preferably 90% by mass or more of straight chain saturated fatty acids having 8 to 10 carbon atoms.

The powdered oil and fat composition used for manufacturing the bakery food dough according to the embodiment of the present invention preferably contains 1 to 20% by mass, more preferably 3 to 18% by mass of processed starch as a raw material, and It is preferably blended in an amount of 5 to 15% by mass.

The powdered oil and fat composition used for manufacturing the bakery food dough according to the embodiment of the present invention preferably contains 5 to 30% by mass of dextrin as a raw material, more preferably 7 to 25% by mass, and even more preferably is blended in an amount of 10 to 20% by mass.

In addition to liquid oil, modified starch, and dextrin, the powdered oil and fat composition may contain raw materials that are normally used in the production of powdered oils and fats. Specifically, raw materials that can be blended into the powdered oil and fat composition include sugars (e.g., lactose, sucrose, glucose, etc.), vitamins (e.g., vitamin C, vitamin E, etc.), and polysaccharide thickeners (e.g., vitamin C, vitamin E, etc.). (e.g., gelatin, xanthan gum, gum arabic, gellan gum, locust bean gum, tamarind seed gum, carrageenan, agar, pectin, etc.), micronutrients (e.g., calcium, potassium, magnesium, iron, zinc, etc.), antioxidants, fragrances. etc.

The powdered oil and fat composition can be manufactured by a conventionally known manufacturing method. The powdered oil and fat composition can be produced, for example, by drying and powdering an oil-in-water emulsion containing raw materials. The oil-in-water emulsion can be obtained by a known emulsion preparation method, for example, by mixing an aqueous phase and an oil phase containing liquid oil, stirring with a homomixer or the like, and then homogenizing with a homogenizer or the like. can. The oil-in-water emulsion can be dried and powdered using a known spray drying method, vacuum freeze-drying method, vacuum drying method, or the like.

The dough for bakery food according to the embodiment of the present invention has a liquid oil content of 1 to 35% by mass, preferably 5 to 30% by mass, and more preferably 15 to 25% by mass. When the content of liquid oil in the dough for bakery food is within the above range, a bakery food containing a large amount of liquid oil can be obtained. The liquid oil contained in the dough for bakery food according to the embodiment of the present invention is the same as the liquid oil blended into the powdered oil and fat composition as the raw material oil. Furthermore, the liquid oil in the present invention includes not only liquid oil that is directly blended into dough for bakery foods, but also liquid oil that is blended as a raw material fat into processed fats and oils such as powdered fat compositions.
The liquid oil contained in the dough for bakery food according to the embodiment of the present invention preferably contains 70% by mass or more, more preferably 80% by mass or more, and even more preferably contains straight chain saturated fatty acids having 8 to 10 carbon atoms. contains 90% by mass or more. When the liquid oil contained in the dough for bakery food contains straight chain saturated fatty acids having 8 to 10 carbon atoms within the above range, a bakery food containing a large amount of medium chain fatty acids can be obtained.

In the bakery food dough of the embodiment of the invention, 70% by mass or more of the liquid oil is derived from the powdered oil/fat composition, preferably 80% by mass or more of the liquid oil is derived from the powdered fat/oil composition, and more preferably 90% by mass or more of the liquid oil is derived from the powdered oil and fat composition. If 70% by mass or more of the liquid oil contained in the dough for bakery food is derived from the powdered oil composition, the dough for bakery food will have baking resistance even though it contains a large amount of liquid oil. It becomes the fabric for use. Note that "derived from a powdered oil/fat composition" means that it is blended as a raw material oil/fat for the powdered oil/fat composition.

The dough for bakery food according to the embodiment of the present invention has a moisture content of less than 10% by mass, preferably less than 7% by mass, and more preferably less than 5% by mass. If the moisture content of the dough for bakery food is within the above range, the dough for bakery food will be difficult to separate. In addition, in the present invention, water includes not only the water directly added to the dough for bakery food but also the water contained in the raw materials blended into the dough for bakery food.

The dough for bakery food according to the embodiment of the present invention preferably contains the following fats and oils A. The fat/oil A preferably has a solid fat content (hereinafter referred to as SFC) of 75% or more at 5°C, 70% or more at 10°C, 60% or more at 20°C, 25 to 60% at 30°C, and 35% or more. SFC is 15% or less at 5°C, more preferably 78% or more at 10°C, 65% or more at 20°C, 30 to 60% at 30°C, and 10% or less at 35°C, More preferably, the SFC is 90% or more at 5°C, 90% or more at 10°C, 85% or more at 20°C, 40 to 55% at 30°C, and 8% or less at 35°C. The fat A is preferably a lauric fat whose SFC satisfies the above range, and more preferably an extremely hardened palm kernel stearin oil. Note that in the present invention, lauric oils and fats refer to oils and fats containing 40% by mass or more of lauric acid as a constituent fatty acid.
The dough for bakery food according to the embodiment of the present invention preferably contains the oil A in an amount of 20 to 55% by mass, more preferably 25 to 50% by mass, and even more preferably 30 to 45% by mass. When the fat/oil A is blended in the dough for bakery food in the above range, the dough becomes easier to shape.
The SFC of fats and oils can be measured in accordance with 2.2.9-2003 Solid Fat Content (NMR method) of "Standard Oils and Fats Analysis Test Methods" edited by Japan Oil Chemists' Society. Furthermore, analysis of constituent fatty acids of fats and oils can be performed using gas chromatography (according to AOCS Ce1f-96).

The bakery food dough according to the embodiment of the present invention preferably contains a high protein content food material. The dough for bakery food according to the embodiment of the present invention preferably contains 20 to 60% by mass of high protein content ingredients, more preferably 25 to 55% by mass, and still more preferably 30 to 50% by mass. . In the present invention, the term "high protein content food" refers to food whose protein content is 40% by mass or more. Specific examples of the high protein content foodstuffs include cheese powder, whey protein, soybean protein, and the like.

In addition, the dough for bakery food according to the embodiment of the present invention includes raw materials that are usually mixed in dough for bakery food (wheat flour (strong flour, medium flour, soft flour, etc.), barley flour, rice flour, corn flour, rye). Flours such as flour, buckwheat flour, soybean flour, active gluten, starch, powders such as cellulose powder, yeast, yeast food, enzymes, salt, sugars and sugar alcohols such as sugar (granulated sugar, caster sugar), skim milk powder , dairy products such as whole milk powder, eggs such as dried egg whites and dried egg yolks, seasonings, fragrances, etc.) can be blended in normal amounts.

The method for producing dough for bakery food according to the embodiment of the present invention is not particularly limited, and known production conditions and methods for producing dough for bakery food can be applied. The dough for bakery food according to the embodiment of the present invention can be manufactured, for example, by mixing raw materials and then shaping the resulting dough using a mold or the like.

The bakery food dough according to the embodiment of the present invention is preferably a shaped bakery food dough. The method of forming the dough for bakery food is not particularly limited, but specific examples include molding, drawing, and the like. Note that the molded dough for bakery food according to the present invention does not include dough for bakery food filled in a mold.

The bakery food according to the embodiment of the present invention is obtained by baking the dough for bakery food according to the embodiment of the present invention.
The bakery food according to the embodiment of the present invention can also be obtained by baking a combination of the dough for the bakery food according to the embodiment of the present invention with other ingredients.
The bakery food according to the embodiment of the present invention is preferably obtained by baking only the ingredients including the dough for bakery food according to the embodiment of the present invention. The dough for bakery food according to the embodiment of the present invention has baking resistance even when only the food materials including the dough for bakery food are baked. Therefore, the bakery food according to the embodiment of the present invention can be obtained without using dough for bakery food filled in a mold.

Bakery foods according to an embodiment of the present invention include baked goods such as biscuits, cookies, crackers, hardtack, pretzels, cut breads, wafers, sables, langue de chat, macaroons, pound cakes, fruit cakes, madeleines, Baumkuchen, castella cakes, etc. Cakes, shortcakes, roll cakes, tortes, decorated cakes, sponge cakes such as chiffon cakes, cheesecakes, gateau chocolates, steamed cakes, choux cakes, fermented sweets, pies, waffles and other Western sweets, tarts, sweet breads, French breads, Breads such as stollen, panettone, brioche, donuts, danishes, and croissants. The bakery food according to the embodiment of the present invention is preferably a baked confectionery, more preferably a biscuit or a cookie.

The baking method (manufacturing method) of the bakery food according to the embodiment of the present invention is not particularly limited, and baking can be performed by the same baking method (manufacturing method) as conventionally known bakery food. Specific examples of the baking method include oven heating, direct baking, high frequency heating (microwave heating), and the like.
The method of baking the bakery food according to the embodiment of the present invention is preferably oven heating. In oven heating, the heating temperature is preferably 160 to 200°C, and the heating time is preferably 3 to 10 minutes.

According to the present invention, it is possible to obtain dough for bakery food that has baking resistance even though it contains a large amount of liquid oil. Further, according to the present invention, a bakery food containing a large amount of liquid oil can be obtained.

Next, the present invention will be explained with reference to Examples, but the present invention is not limited to these Examples.
The SFC of fats and oils was measured in accordance with 2.2.9-2003 Solid Fat Content (NMR method) of "Standard Oils and Fats Analysis Test Methods" edited by Japan Oil Chemists' Society.
The constituent fatty acids of the fats and oils were analyzed using gas chromatography (according to AOCS Ce1f-96).

[MCT1]
The medium chain fatty acid triglyceride was designated as MCT1 (property at 20°C: liquid, content of straight chain saturated fatty acids having 8 to 10 carbon atoms: 100% by mass).

[Oil A1]
Extremely hardened oil of palm kernel stearin was added to fat A1 (property at 20°C: solid, lauric acid content: 54.7% by mass, SFC at 5°C: 96.6%, SFC at 10°C: 96.3%, SFC at 20°C: 93.9%, SFC at 30°C: 50.4%, SFC at 35°C: 5.9%).

[Manufacture of powdered oil and fat composition]
An aqueous phase was prepared by dissolving 10 parts by mass of processed starch and 15 parts by mass of dextrin in 100 parts by mass of water. Next, after mixing 125 parts by mass of the aqueous phase and 75 parts by mass of MCT1, the aqueous phase and the oil phase were homogenized using a pressure homogenizer to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle spray dryer to form a powdered oil and fat composition (liquid oil content: 75% by mass, liquid oil containing linear saturated fatty acids having 8 to 10 carbon atoms). amount: 100% by mass, content of processed starch: 10% by mass, content of dextrin: 15% by mass).

Other raw materials used were as follows.
Cheese powder (protein content: 45% by mass)
Whey protein (protein content: 93.5% by mass)

[Manufacture and evaluation of dough for baked goods]
Dough for baked confectionery was obtained by mixing raw materials according to the formulations shown in Tables 1 to 3 below using an all-in mix method. The obtained dough for baked confectionery was molded in a 1.5 cm x 3 cm mold, and then removed from the mold to obtain a shaped dough for baked confectionery.
The dough for baked confectionery after mixing was observed, and the condition of the dough for baked confectionery was evaluated using the following evaluation criteria. When the evaluation result was ◎ or ○, it was determined that the condition of the baked confectionery dough was good. The results are shown in Tables 1-3.

<Evaluation criteria for dough for baked goods>
◎: The dough did not separate at all.
○: The dough is slightly separated.
×: The dough is separated.

[Manufacture and evaluation of baked goods]
The shaped dough for baked confectionery was placed on a baking sheet and baked in an oven (upper heat temperature: 180°C, lower heat temperature: 160°C, time: 4 minutes) to produce baked confectionery.
The baked confectionery was observed and the baking resistance of the dough for baked confectionery was evaluated using the following evaluation criteria. When the evaluation result was ◎ or ○, it was determined that the baked confectionery dough had baking resistance. The results are shown in Tables 1-3.

<Baked confectionery evaluation criteria>
◎: The shape is almost unchanged before and after firing.
○: The shape slightly changed before and after firing.
×: The shape completely changed and collapsed before and after firing.

The baked confectionery dough of the example had good dough condition. Moreover, the baked confectionery dough of the example had baking resistance.
On the other hand, the baked confectionery doughs of Comparative Examples 1 to 3 did not have baking resistance. Moreover, the dough for baked confectionery of Comparative Example 4 separated and could not be molded.

Claims (5)

A dough for bakery food containing 10 to 45% by mass of a powdered oil and fat composition and 20 to 60% by mass of a high protein content food having a protein content of 40% by mass or more, and having a liquid oil content of 5 to 40% by mass. 30% by mass , water content is less than 10% by mass, and 70% by mass or more of the liquid oil is derived from the powdered oil/fat composition. The dough for bakery food according to claim 1, wherein the liquid oil contains 70% by mass or more of linear saturated fatty acids having 8 to 10 carbon atoms. The dough for bakery food according to claim 1 or 2, wherein the dough for bakery food is dough for baked confectionery. A bakery food obtained by baking the dough for bakery food according to any one of claims 1 to 3. The bakery food according to claim 4, wherein the bakery food is a baked confectionery.