JPWO2016111061A1 - Processed starch for bakery food and mix for bakery food - Google Patents

Abstract

The processed starch for bakery foods of the present invention is hydroxypropylated, has a pasting peak temperature of 56 to 63 ° C., and a pasting energy of 3.5 to 7.0 J / g. The degree of substitution of the hydroxypropyl group is preferably 0.13 to 0.18. The processed starch for bakery foods of the present invention is preferably cross-linked with phosphoric acid, and is preferably made from tapioca starch. The bakery food mix of the present invention contains the processed starch for bakery food of the present invention, and may further contain wheat flour and an enzyme.

Description

  The present invention relates to a processed starch for bakery foods used in the manufacture of bakery foods such as breads, and a bakery food mix using the same.

  Processed starch is starch that has been subjected to chemical or physical processing that changes the structure and properties of starch, and is conventionally used in bakery foods such as breads and baked goods. For example, Patent Document 1 describes that hydroxypropyl starch having a substitution degree of 0.07 to 0.18 is used as a main raw material of a wafer sheet used for a wafer which is a kind of baked confectionery. It is also described that tapioca starch is preferred as a raw material for propyl starch. According to Patent Document 1, by using this specific hydroxypropyl starch, a thick-baked wafer sheet that has an appropriate hardness when eaten and has a texture that is responsive to eating, and is crisp and well melted. Is supposed to be obtained.

  In Patent Document 2, hydroxypropyl starch having a substitution degree of 0.01 to 0.15 is used for the purpose of preventing the temporal change in quality of confectionery such as sponge cake whose main ingredient is wheat flour. It is also described that tapioca starch is preferable as a raw material for this hydroxypropyl starch. In addition, Patent Document 2 [0018] also describes that hydroxypropyl starch is used in principle as an uncrosslinked one, and even when crosslinked, a slightly crosslinked one having a degree of swelling of 25 or more is used. Has been.

JP 2003-333984 A JP-A-8-242752

The present invention is a processed starch for bakery foods that has been hydroxypropylated, has a pasting peak temperature of 56 to 63 ° C., and a pasting energy of 3.5 to 7.0 J / g.
Moreover, this invention is a mix for bakery foods containing the said processed starch for bakery foods.
Moreover, this invention is a bakery food obtained using the said processed starch for bakery foods, or the said bakery food mix.

  An object of the present invention relates to a processed starch for bakery foods and a bakery food mix capable of providing a bakery food that hardly deteriorates in appearance and texture over time.

  The processed starch for bakery foods of the present invention is a so-called hydroxypropylated starch obtained by subjecting a raw material starch to a hydroxypropylation treatment as a chemical processing treatment. In the production of the processed starch for bakery foods of the present invention, the raw material starch can be hydroxypropylated according to a conventional method using a necessary reagent such as a hydroxypropylating agent (propylene oxide). Specific conditions can be appropriately set by those skilled in the art.

  In addition to being hydroxypropylated, the processed starch for bakery foods of the present invention further has a gelatinization peak temperature of 56 to 63 ° C. and a gelatinization energy of 3.5 to 7.0 J / g. This is one of the main features.

  Starch is a mixture of linear amylose in which glucose is linked by α-1,4 bonds and amylopectin having a branched structure via α-1,6 bonds. In the state of raw starch without heating, It has a micelle structure in which amylose and amylopectin are regularly assembled by hydrogen bonding, and has a highly crystallized granular shape. Although there is little room for water molecules to enter into the micelle structure of this raw starch (starch granule), when water is added to the raw starch and heated, the hydrogen bonds are broken by the heat energy and the micelle structure loosens. There is room for molecules to enter, and the starch granules hydrate and gradually swell. At a certain temperature (gelatinization peak temperature), the crystal structure collapses all at once, and paste-like gelatinized starch is formed. Moreover, when this gelatinized starch is left as it is, starch molecules reassemble with the passage of time to form a micelle structure and aggregate. This phenomenon is called starch aging. Bakery foods are usually hardened over time after baking, and so-called unpleasant texture deterioration occurs. The main cause of this quality deterioration is thought to be due to starch aging. The gelatinization peak temperature is a temperature that gives the apex of an endothermic curve by differential scanning calorimetry, and is considered to be a temperature at which most hydrogen chains of sugar chains in starch are cleaved. The gelatinization energy indicates the heat energy required for the hydrogen bond to be broken and the starch to gelatinize.

  If the pasting peak temperature of processed starch for bakery foods exceeds 63 ° C or the pasting energy exceeds 7.0 J / g, starch pasting is slow, sugar chains of starch tend to aggregate, and aging is fast. Therefore, a modified starch that can effectively improve the aging resistance of bakery foods cannot be obtained. Moreover, when the gelatinization peak temperature of the processed starch for bakery foods is less than 56 ° C. or the gelatinization energy is less than 3.5 J / g, the crisp texture of the bakery food obtained by using this may be sticky. There is. The pasting peak temperature of the processed starch for bakery foods is preferably 58 to 62 ° C., and the pasting energy is preferably 4.5 to 6.0 J / g. The gelatinization peak temperature and the gelatinization energy are each measured by the following methods.

<Measurement method of gelatinization peak temperature and gelatinization energy>
Using a differential scanning calorimeter (manufactured by Seiko), prepare a sample obtained by adding 40 mg of distilled water to a dry matter weight of 10 mg of the test starch, and a comparative control consisting of only the same amount of distilled water. The temperature is raised by 5 ° C. per minute from 25 ° C. to 140 ° C. while individually housed in an aluminum cell, and the difference between the endothermic energy of the two is measured. The peak of the endothermic energy (peak formed between 30 ° C. and 100 ° C.) generated when the test starch is gelatinized is defined as the gelatinization peak temperature (° C.), and the paste per gram of dry matter of the endothermic energy The heat of formation is defined as gelatinization energy (J / g).

  Adjustment of the gelatinization peak temperature and gelatinization energy of hydroxypropylated starch can be carried out by controlling the degree of substitution of hydroxypropyl groups. When the degree of substitution of the hydroxypropyl group in the hydroxypropylated starch is increased, the gelatinization peak temperature and the gelatinization energy decrease, respectively. When the degree of substitution is decreased, the gelatinization peak temperature and the gelatinization energy are reduced. Each rises.

  From the viewpoint of adjusting the gelatinization peak temperature and gelatinization energy to the specific ranges, the degree of substitution of hydroxypropyl groups in the processed starch for bakery foods of the present invention is preferably 0.13 to 0.18, more preferably 0.00. 15-0.18. “Degree of Substituion” (DS) here means the number of moles of hydroxypropyl groups per glucose residue of starch.

  In addition, the processed starch for bakery foods of the present invention has an RVA peak viscosity of 2300 to 3300 cP, more preferably 2600 to 3000 cP, in addition to the gelatinization peak temperature and the gelatinization energy being in the above ranges, respectively. It is preferable. RVA represents gelatinization characteristics when starch is heated to become paste, and represents viscosity (gelatinization peak viscosity) when starch is heated and swollen. When the RVA peak viscosity is in such a range, particularly when tapioca starch is used as a raw material for processed starch for bakery food, the texture of the bakery food obtained using the processed starch is further enhanced. The effect is played. The RVA peak viscosity of the processed starch can be adjusted by appropriately adjusting the type of raw starch before processing, the degree of substitution of hydroxypropyl groups, etc., and when the processed starch is phosphate-crosslinked as described later It is also possible to adjust by appropriately adjusting the degree of crosslinking. The RVA peak viscosity is measured by the following method.

<Measurement method of RVA peak viscosity>
Using a rapid viscosity measuring device (manufactured by Newport Sanentific), 2 g of test starch (converted to 14% water) and 25 ml of distilled water were added to an aluminum can (container for the object to be measured) attached to the measuring device. Thereafter, a paddle (stirring bar) is further added, the aluminum can is set on a tower, and the aluminum can is heated while rotating the paddle at a rotation speed of 160 rpm / min. The viscosity of the contents is measured while raising the temperature of The heating conditions of this test starch suspension were as follows. First, the test starch suspension was held at 50 ° C. for 1 minute, then raised to 95 ° C. over 7 minutes and 30 seconds, and held at that temperature for 5 minutes. Next, after cooling to 50 ° C. over 7 minutes and 30 seconds, the temperature is maintained for 2 minutes. And let the peak value of the viscosity measured value of the test starch suspension in this heat processing be RVA peak viscosity of a test starch.

  The processed starch for bakery foods of the present invention is preferably phosphoric acid crosslinked, that is, it is preferably hydroxypropylated phosphoric acid crosslinked starch. When the processed starch for bakery foods is subjected to a crosslinking treatment, the collapse of starch granules due to heating (for example, baking or frying) when producing bakery foods using this is effectively suppressed. Further, the starch crosslinking treatment includes, for example, adipic acid crosslinking in addition to phosphoric acid crosslinking. However, since phosphoric acid crosslinking does not significantly affect the flavor, as the crosslinking treatment of the processed starch for bakery foods of the present invention. Particularly preferred. The phosphoric acid crosslinking of starch can be performed according to a conventional method.

  The degree of swelling of the processed starch for bakery foods of the present invention is preferably less than 25, more preferably 18-24. When the degree of swelling of the processed starch for bakery foods is within the above range, the mouth-melting of the bakery food obtained using the starch is further improved, and the texture immediately after the production of the bakery food can be maintained longer. The degree of swelling of processed starch for bakery foods can be adjusted by appropriately adjusting the type of raw starch before processing, the degree of substitution of hydroxypropyl groups, etc., and when the processed starch is cross-linked with phosphate as described below It is also possible to adjust the degree of crosslinking by appropriately adjusting the degree of crosslinking. The degree of swelling is measured by the following method.

<Measurement method of swelling degree>
1 g of an object to be measured (starch) is prepared in terms of dry matter, dispersed in 100 ml of pure water, heated at 90 ° C. for 30 minutes, and then cooled to 30 ° C. to obtain a gelatinized solution. This gelatinized solution is centrifuged (3000 rpm, 10 minutes), divided into a gel layer and a supernatant layer, the weight of the gel layer is measured, and the measured value is designated as A. Next, the gel layer weighed is dried (105 ° C., constant weight), the weight of the dried product is measured, and the measured value is designated as B. The degree of swelling of the measurement object is obtained by dividing A thus obtained by B, that is, A / B.

  The processed starch for bakery foods of the present invention can be basically produced according to a conventional method except that the gelatinization peak temperature, gelatinization energy and the like are adjusted to the specific ranges. Processed starch is usually separated by a grinding process in which raw materials such as tapioca, corn and potato are roughly crushed in an aqueous solution, a sieving process in which fibers such as hulls are removed, and a suspension containing starch and protein is separated by the difference in specific gravity between the two. It is manufactured through a step of separating starch, a step of performing chemical processing such as hydroxypropylation treatment or crosslinking treatment, a step of washing / dehydrating, and a drying step. The raw material starch of the processed starch for bakery foods of the present invention is not particularly limited, but it is preferable to use tapioca starch as a raw material from the viewpoint of imparting a texture to the bakery food obtained using the starch.

  Next, the bakery food mix of the present invention will be described. The bakery food mix of the present invention contains the aforementioned processed starch for bakery food of the present invention and is a powder at normal temperature and pressure. The content of the processed starch for bakery food of the present invention in the bakery food mix of the present invention can be appropriately adjusted according to the type of bakery food and the like, but is not particularly limited, Preferably it is 5-80 mass%, More preferably, it is 10-60 mass%.

  The bakery food mix of the present invention usually further contains flour in addition to the aforementioned processed starch for bakery food of the present invention. As flour, what is usually used for the manufacture of bakery foods can be used without particular limitation, for example, wheat flour such as thin flour, medium flour, strong flour, rye flour, barley flour, buckwheat flour, rice flour, corn flour These can be used, and one of these can be used alone or in combination of two or more. The content of flour in the bakery food mix of the present invention is preferably 5 to 40 mass%, more preferably 10 to 20 mass%, based on the total mass of the mix.

  As a preferred embodiment of the bakery food mix of the present invention, “in addition to the processed starch for bakery food of the present invention described above, further containing wheat flour, in the mix containing the flour and the processed starch for bakery food, And a bakery food mix in which the degree of substitution of hydroxypropyl groups in the mixture with whole starch exceeds 0.03. The “degree of substitution of hydroxypropyl groups in the mixture” here means the degree of substitution of hydroxypropyl groups with respect to the total amount of wheat flour and starch, and more specifically, the mixture (of the whole wheat flour and whole starch in the mix). The hydroxypropyl group substitution degree for the wheat flour in the mixture) is 0, and the arithmetic average of the hydroxypropyl group substitution degree for the starch in the mixture and the content ratio of the flour to the starch is This means the calculated degree of substitution. When the hydroxypropyl group substitution degree of the mixture in the bakery food mix exceeds 0.03, the aging deterioration of the texture of the bakery food obtained using the mix is effectively suppressed, and the bakery immediately after production. The texture of the food will be maintained for a long time. As the processed starch for bakery foods in a preferred embodiment of this bakery food mix, those using tapioca starch as a raw material are preferable. As mentioned above, by using tapioca starch as a raw material for processed starch for bakery foods, it is possible to impart a texture to bakery foods. Usually, after a few days have passed since the manufacture of the bakery food, the bakery food becomes hard and brittle and the feeling of stickiness is lost. However, the hydroxypropyl group substitution degree of the mixture in the bakery food mix is 0. By exceeding 03, the glutinous texture of the bakery food obtained using the mix lasts longer, and depending on the conditions, the glutinous texture is maintained for about one month after production. The degree of substitution of the hydroxypropyl group in the mixture is preferably 0.03 to 0.14, more preferably 0.09 to 0.13. The degree of substitution of hydroxypropyl groups in the mixture can be adjusted by appropriately adjusting the degree of substitution of hydroxypropyl groups in the processed starch for bakery foods of the present invention, the content ratio of wheat flour to the processed starch, and the like.

  The bakery food mix of the present invention may contain an enzyme. By including an enzyme in the mix, the aging of the bakery food obtained using the mix, in particular, the glutinous sensation, is more unlikely to occur. In the bakery food mix of the present invention, a preferable enzyme is lipase, and phospholipase is particularly preferable. The content of the enzyme in the bakery food mix of the present invention is preferably 0.00005 to 0.1 mass%, more preferably 0.0001 to 0.05 mass%, based on the total mass of the mix. . If the enzyme content in the bakery food mix is too low, it is not meaningful to use the enzyme. If the enzyme content is too high, the bakery food obtained using the mix will not melt well and the texture will be reduced. May be incurred.

  The mix for bakery foods of the present invention may contain other components other than the above-mentioned components (processed starch for bakery foods, flour and enzymes of the present invention). Other ingredients include, for example, starches other than the processed starch for bakery foods; swelling agents such as sodium bicarbonate (baking soda), baking powder, ammonium carbonate, ammonium bicarbonate, ammonium chloride, or yeast; salad oil, etc. Fats and oils; Sugars such as sugar; Eggs such as whole eggs, egg whites and egg yolks; Milk products such as milk, skim milk powder and butter; Salts such as salt; Emulsifiers, thickeners, acidulants, flavorings, spices, coloring agents Additives such as fruit juice and vitamins can be used, and one of these can be used alone or in combination of two or more.

  The processed starch for bakery foods and the bakery food mix of the present invention can be used for the production of bakery foods. The bakery food referred to in the present invention is a fermented or non-fermented dough obtained by using flour as a main raw material and adding auxiliary materials such as yeast, a swelling agent (baking powder, etc.), water, salt and sugar as necessary. Refers to foods obtained by subjecting to heat treatment such as baking, steaming and frying. Examples of bakery food products to which the present invention can be applied include breads; pizzas; cakes; Japanese and Western baked confectionery such as waffles, shoes, biscuits, dorayaki, baked buns, and fried confectionery such as donuts. Examples of breads include bread (eg, roll bread, white bread, black bread, French bread, dry bread, copper bread, croissant), cooking bread, sweet bread, steamed bread, and the like. Examples of cakes include sponge cakes, butter cakes, roll cakes, hot cakes, busses, baumkuchens, pound cakes, cheesecakes, snack cakes, muffins, bars, cookies, pancakes and the like.

  The present invention is particularly suitable for a bakery food obtained without fermentation by yeast, that is, a bakery food obtained by heat-treating a yeast non-fermented dough. Specific examples of the bakery food that does not require yeast fermentation and to which the processed starch for bakery food and the bakery food mix of the present invention can be applied include, for example, cakes such as muffin, pound cake, pancake, and hot cake; Yaki, Imagawa Yaki, Dorayaki, waffles, cookies, biscuits, donuts and the like. The processed starch for bakery food and the bakery food mix of the present invention can also be applied to bakery foods that require yeast fermentation. Specific examples of the bakery food include, for example, yeast donuts, curry bread, rice bran donuts, Cooking bread, confectionery bread, etc. are mentioned.

  Examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

[Examples 1 to 5 and Comparative Examples 1 to 3]
Eight slurries were prepared by adding 120 parts by mass of water to 20 parts by mass of sodium sulfate and 100 parts by mass of tapioca starch. While stirring each slurry, 30 parts by mass of a 3% aqueous sodium hydroxide solution and a predetermined part by mass of propylene oxide were prepared. Then, 0.02 part by mass of sodium trimetaphosphate was added, reacted at 40 ° C. for 24 hours, neutralized with hydrochloric acid, washed with water, dehydrated, dried, ground in a mortar, passed through a 100 mesh sieve, A hydroxypropylated phosphoric acid crosslinked starch having a propyl group substitution degree within a predetermined range was obtained. The relationship between the amount of propylene oxide added to the slurry and the degree of substitution of the hydroxypropylated phosphoric acid crosslinked starch obtained thereby is as follows. Propylene oxide addition amount (parts by mass): Degree of substitution of hydroxypropyl group = (5 parts by mass: 0.08), (6 parts by mass: 0.10), (7.5 parts by mass: 0.13), (9 Parts by mass: 0.15), (9.5 parts by mass: 0.16), (11 parts by mass: 0.18), (11.5 parts by mass: 0.19), (13 parts by mass: 0.22) ).

Example 6
A slurry in which 20 parts by mass of sodium sulfate and 100 parts by mass of tapioca starch were added to 120 parts by mass of water was prepared. While stirring the slurry, 30 parts by mass of a 3% sodium hydroxide aqueous solution, 9.5 parts by mass of propylene oxide, And then reacted at 40 ° C. for 24 hours, neutralized with hydrochloric acid, washed with water, dehydrated, dried, pulverized in a mortar, passed through a 100-mesh sieve, and hydroxypropyl group having a degree of substitution of 0.16 A modified starch was obtained.

  For the starch of each of the above Examples and Comparative Examples (hereinafter also referred to as specific processed starch), the pasting peak temperature, pasting energy, RVA peak viscosity, and swelling degree were measured by the above-mentioned methods, respectively, and the degree of substitution was as follows: Measured by method. The results are shown in Table 1 below.

[Example Production Examples 1 to 9 and Comparative Production Examples 1 to 4]
The specific processed starch and wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Flower”) were mixed to prepare a bakery food mix having the composition shown in Table 2 below. About the obtained mix, the substitution degree of the mixture of the wheat flour in the mix and the whole starch (the specific processed starch) was measured. The results are shown in Table 2 below.

[Example Production Examples 10 to 16]
A predetermined amount of enzyme (phospholipase A2) was added to the bakery food mix of Example Production Example 7 to prepare a bakery food mix having the composition shown in Table 3 below.

〔Evaluation test〕
Muffins, which are bakery foods that do not require yeast fermentation, were produced using the mix of each of the above production examples and comparative production examples. Specifically, sugar, salad oil (vegetable oil), salt, baking powder (swelling agent), and glycerin fatty acid ester (emulsifier) are further blended into the evaluation target mix to obtain a muffin mix having the following composition. To 100 parts by mass, 40 parts by mass of whole egg, 20 parts by mass of water and 35 parts by mass of salad oil were added and mixed to prepare a dough. After taking a floor time of 10 minutes, 40-50 g of dough was poured onto glassine paper and fired at 180 ° C. for 25 minutes to produce muffins.
The obtained muffins are allowed to stand at room temperature (about 25 ° C) for 1 hour immediately after production, and after being packaged in plastic bags for 24 hours, the appearance (volume feeling) and texture (mochi feeling) are evaluated by the following 10 panelists. We had you evaluate by. That is, changes in the appearance and texture of muffin over time were evaluated. The results (average score of 10 panelists) are shown in Table 2 and Table 3 below.

<Composition of muffin mix>
・ Sugar 40.0% by mass
・ Wheat flour 17.0% by mass
・ Salad oil 3.0% by mass
・ Salt 0.3% by mass
・ Specific processed starch 38.0% by mass
・ Baking powder 1.6% by mass
・ Glycerin fatty acid ester 0.1% by mass
Total 100% by mass

(Evaluation criteria for appearance)
5 points: Swelling does not change as compared with that immediately after production, and there is a sufficient volume feeling, which is very good.
4 points: Swelling is slightly insufficient compared to that immediately after production, but there is a sense of volume and good.
3 points: Slightly insufficient bulge and slightly lack of volume compared to those immediately after production.
2 points: Insufficient swelling and poor volume compared to those immediately after production.
1 point: It does not swell at all compared with the one immediately after manufacture, there is no volume feeling, and it is very poor.

(Evaluation criteria for texture)
5 points: The food texture does not change compared to the product immediately after production, the texture is sufficiently good and very good.
4 points: The food texture is slightly inferior to that immediately after production, but it has a sticky feeling and is good.
3 points: Slightly inferior to the texture immediately after production, and slightly sticky.
2 points: The texture is insufficient compared to the product immediately after production, and the texture is poor.
1 point: The texture is considerably lower than that immediately after production, there is no stickiness, and it is very poor.

  ADVANTAGE OF THE INVENTION According to this invention, the bakery foodstuff which is excellent in aging tolerance, and cannot deteriorate easily over time of an external appearance and food texture can be provided.

Claims (9)

  Processed starch for bakery foods that is hydroxypropylated, has a gelatinization peak temperature of 56 to 63 ° C., and a gelatinization energy of 3.5 to 7.0 J / g.   The processed starch for bakery foods according to claim 1, wherein the RVA peak viscosity is 2300 to 3300 cP.   The processed starch for bakery foods according to claim 1 or 2, wherein the hydroxypropyl group has a substitution degree of 0.13 to 0.18.   The processed starch for bakery foods according to any one of claims 1 to 3, wherein the starch is crosslinked with phosphoric acid.   The processed starch for bakery foods according to any one of claims 1 to 4, wherein the raw material is tapioca starch.   The mix for bakery foods containing the processed starch for bakery foods as described in any one of Claims 1-5.   The bakery according to claim 6, further comprising wheat flour, wherein the degree of substitution of hydroxypropyl groups in the mixture of the wheat flour and the total starch in the bakery food mix including the processed starch for bakery food exceeds 0.03. Mix for food.   Furthermore, the mix for bakery foods of Claim 6 or 7 containing an enzyme.   Bakery food obtained using the processed starch for bakery food according to any one of claims 1 to 5 or the bakery food mix according to any one of claims 6 to 8.