JP7456774B2 - タンパク質及び繊維が豊富で空気を含む食品を製造する方法 - Google Patents
タンパク質及び繊維が豊富で空気を含む食品を製造する方法 Download PDFInfo
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- JP7456774B2 JP7456774B2 JP2019571248A JP2019571248A JP7456774B2 JP 7456774 B2 JP7456774 B2 JP 7456774B2 JP 2019571248 A JP2019571248 A JP 2019571248A JP 2019571248 A JP2019571248 A JP 2019571248A JP 7456774 B2 JP7456774 B2 JP 7456774B2
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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- A—HUMAN NECESSITIES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
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- Molecular Biology (AREA)
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- Pediatric Medicine (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Peptides Or Proteins (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
・乾燥原料を混合して乾燥混合物を提供することであって、乾燥原料が、繊維、タンパク質、安定剤、任意の膨張剤、及び任意のさらなる原料を含む群から選択される原料であり、該原料が、原料の総重量に対して少なくとも90wt%の乾物を含む、乾燥混合物を提供することと;
・湿原料を乾燥混合物中で混合してなめらかなバッターにすることであって、湿原料が、水、繊維、タンパク質、安定剤、任意の膨張剤、及び任意のさらなる原料を含む群から選択される原料であり、該原料が、原料の総重量に対して90wt%未満の乾物を含む、バッターにすることと、
を含む。
実験の初期設定
パン様の製品を調製し、評価した。原料を以下の表に示す:
1.イヌリン1を温水に溶解;2分間混合(設定2/3)(→透明な溶液)
2.乾燥原料(柑橘類繊維、塩、キサンタン、亜麻仁)を予混合(→均質の混合物)
3.設定1でミキサー、1分内、イヌリン1を溶解した水に乾燥混合物を添加(→凝集物の形成なし)。
4.設定2でミキサー、1.5分間混合(→均質の混合物)。
5.設定3でミキサー、3.5分間混合(→粘性の混合物)。
6.ボールの側面から乾燥原料を除去(こすり取る)(→ボールから除去した残余粉末)。
7.設定2でミキサー、タンパク質粉末を1.5分内に添加(→微粉末の形成なし)。
8.設定3でミキサーを用いて2分間混合(→バッター)。
9.ボールの側面から乾燥原料をこすり取る(→ボールの側面から除去した残余粉末)。
10.設定2で1.5分間混合(→こすり取ったものを組み込む)
11.設定3で2分間混合(→空気を含み且つ粘着性のバッター)
12.ミキサーを操作設定1で用いて、30秒中にベーキングパウダーを徐々に添加(→微粉末なし)。
13.設定2で30秒間混合(→微粉末なし)。
14.設定3で20秒間混合(→均質な分布)。
15.焼成用の型に脂肪ベースの離型剤を塗布(→粘着なし)。
16.縁から下に約2センチメートルまで型を満たす(→あふれ出るのを防ぐ)。
17.型を炉に入れる。
18.好ましくは予め蒸気処理(→膨らしプロセスを改善し得る)
19.175℃で45分間焼成(酵母に関しては他の条件を使用)(→膨張パン)
20.焼成後に型からパンを迅速に取り出す(→粘着なし)。
・伸縮性、クラムの裂開、パリパリしたクラスト:質感分析器
・膨張体積及び形状、弾力:Volscan(体積)、C-cell、質感分析器
・クラム(気泡)のサイズ及び壁厚さ:C-Cell
・できぐあい、湿分損失、湿分:秤量、中心部温度を測定、感覚的評価
・クラストのパリパリ感、クラストの焦げ目:感覚的評価、LAB色測定、質感分析器
11.1:非容認。緊密過ぎる、空気を含んでいない。下限のタンパク質/上限の繊維。
11.2:良好。空気を含み、弾力のある、良好なクラスト色、白パン用の外見。
11.3:非容認。緊密過ぎる、空気を含んでいない。下限のタンパク質/上限の繊維。
11.4:非容認:プラスチックのような外観、異臭、上限のタンパク質。
12.1:許容される。膨張体積が少ない。上限の繊維。
12.2:非容認。焼成中にパンが崩壊、緊密、湿った感じ。下限のタンパク質/上限の水。
12.3:良好。11.2のようであるが、亜麻仁の視覚効果を伴う。
13.1:良好。糖なし、乾燥繊維を繊維シロップと置き換え。焦げ目の色が消失。
13.2:非容認。膨らしが乏しく、含まれる空気が少ないパン、体積が小さい。下限のキサンタン。
13.3:良好。改善された質感、より多くの気泡、より大きい体積、フワフワ感が少ない、よりパン様である。
4.1:良好。より緊密且つクラムがより堅く、より小さいバブル/気泡
4.2:非容認。形が崩れ、クラストがプラスチック様の光沢。上限のタンパク質
4.3:非容認。形が崩れ、生焼け、不均一に(強く)膨張されている。上限のキサンタン(単独)
4.5:非容認。形が崩れ、プラスチックのような光沢、大き過ぎる気泡、均一に調理されていない。下限の(柑橘類)繊維。
4.6:非容認。4.5のようであるが、効果が増強されている。下限未満の(柑橘類)繊維
4:10:良好。良いクラム、大きいバブル、パンのような弾性。12.3と比較して改善された質感。
4:10:非容認。塩辛く、金属のような味、ベーキングパウダー原料が高過ぎ、多孔質のクラスト、しかし非常に良好に空気を含む質感。
大規模製造の目的のために、方法ステップを、さらなる実験において最適化し/組み合わせた。これらの実験で使用される平均的配合物を次の表に示す:
1.約50%の水を、全ての混合された乾燥原料及び脂肪が既に入れてある生地捏ね機に添加;
2.原料を堅いバッターまで混合する;
3.残りの水を液体酵母と共に添加し、混合してなめらかなわずかに弾性のあるバッターとする(混合をゆっくりと開始し、より速くして終了);
4.焼成用の型に脂肪ベースの離型剤を塗布;
5.型に325~350gのバッターを満たす;
6.約30~35分間、生地発酵;
7.約180~210℃で30~40分間焼成;
8.35~40℃の中心部温度までの間、パンを真空冷却してもよい。
製品を、質感分析器及びC-Cellを用いて、American Association of Cereal Chemist(AACC)協会の、それぞれAACCI74-09及びAACCI10-18.01法により承認された標準的方法を使用して分析した。
質感的態様
異なる種類のパンの質感分析の標準偏差(std,standard deviation)を含む測定データを次の表に示す。
C-Cell測定を使用して得られた分析データを、下の表に示す:
可消化炭水化物の総量を、分析されたデンプンの量及び糖の合計量に基づいて以下に示す。分析値に基づいて、乾物に基づく量を算出する。
Claims (11)
- タンパク質、食物繊維、水、安定剤、及び任意で可消化炭水化物を含む焼成食品であって、前記焼成食品が、乾物重量に基づいて少なくとも30wt%の、アルブミンからなるタンパク質を含み、前記タンパク質の前記食物繊維に対する重量比が、0.75~4の範囲で選択され、前記食品が、グルテン非含有食品であり、前記任意の可消化炭水化物の前記タンパク質に対する重量比が、0.15以下であり、前記繊維が、(i)柑橘類繊維からなる果実繊維と(ii)1又は2以上のイヌリン及びイヌリン誘導体の組み合わせを含み、前記果実繊維の前記1又は2以上のイヌリン及びイヌリン誘導体に対する比が、2/3~1.5の範囲から選択され、前記安定剤が、前記焼成食品の前記乾物重量に基づいて、0.5~2wt%の量のキサンタンガムを含み、前記食品がパン様の製品であり、
前記焼成食品が、前記タンパク質、前記食物繊維、前記水、前記安定剤、及び任意で前記可消化炭水化物を含む焼成用組成物から製造され、前記焼成用組成物中の水分量が前記焼成用組成物の総重量に対して、50~70wt%の範囲で選択される、
前記焼成食品。 - 食品が、60~90(体積)%の範囲から選択される多孔度を有する、請求項1に記載の焼成食品。
- 可消化炭水化物が利用可能である場合、前記可消化炭水化物のタンパク質に対する重量比が、0.05以下である、請求項1に記載の焼成食品。
- 乾物重量に基づいて、最大で60wt%のタンパク質を含む、請求項1~3のいずれかに記載の焼成食品。
- 食物繊維が、焼成食品の乾物重量に基づいて、15~25wt%の量で利用可能である、請求項1~4のいずれかに記載の焼成食品。
- 安定剤が、レシチン(E322)、グリセリン(E422)、脂肪酸のモノグリセリド及びジグリセリド(E471)、モノグリセリド及びジグリセリドの酢酸エステル(E472a)、モノグリセリド及びジグリセリドの乳酸エステル(E472b)、モノグリセリド及びジグリセリドのクエン酸エステル(E472c)、モノグリセリド及びジグリセリドの酒石酸エステル(E472d)、モノグリセリド及びジグリセリドのジアセチル酒石酸エステル(E472e)、並びにモノグリセリド及びジグリセリドの混合エステル(E472f)、ステアロイル乳酸ナトリウム又はカルシウム(E481、E482)、並びにモノステアリン酸ソルビタン(E491)からなる群から選択される1又は2以上の安定剤をさらに含む、請求項1~5のいずれかに記載の焼成食品。
- 亜麻仁をさらに含む、請求項1~6のいずれかに記載の焼成食品。
- 焼成食品の乾物重量に基づいて、0.2~7.5wt%の範囲で選択される油脂又は脂肪をさらに含む、請求項1~7のいずれかに記載の焼成食品。
- 油脂又は脂肪が、バター、ヤシ油、ココナッツ油、及びナタネ油のうち1又は2以上を含む、請求項8に記載の焼成食品。
- 焼成食品の総重量に対して40~60wt%の範囲で選択される量の水を含む、請求項1~9のいずれかに記載の焼成食品。
- C-Cell分析で決定される、食品のスライスの総スライス面積に対するガス気泡の総面積が、45~55%の範囲から選択される、請求項1~10のいずれかに記載の焼成食品。
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