JPWO2019088239A1 - Fabrics for manufacturing low-protein foods for bakery products, premixes, low-protein foods for bakery products containing them, and methods for manufacturing them. - Google Patents
Fabrics for manufacturing low-protein foods for bakery products, premixes, low-protein foods for bakery products containing them, and methods for manufacturing them. Download PDFInfo
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- 235000013305 food Nutrition 0.000 title claims abstract description 95
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims description 5
- 239000004744 fabric Substances 0.000 title 1
- 229920002472 Starch Polymers 0.000 claims abstract description 93
- 235000019698 starch Nutrition 0.000 claims abstract description 88
- 239000008107 starch Substances 0.000 claims abstract description 87
- 229920000856 Amylose Polymers 0.000 claims abstract description 37
- 229920000881 Modified starch Polymers 0.000 claims abstract description 15
- 229920001353 Dextrin Polymers 0.000 claims abstract description 12
- 239000004375 Dextrin Substances 0.000 claims abstract description 12
- 235000019425 dextrin Nutrition 0.000 claims abstract description 12
- 239000004368 Modified starch Substances 0.000 claims abstract description 10
- 235000019426 modified starch Nutrition 0.000 claims abstract description 10
- 244000005700 microbiome Species 0.000 claims description 11
- 230000008961 swelling Effects 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 abstract description 37
- 241000209140 Triticum Species 0.000 abstract description 34
- 235000021307 Triticum Nutrition 0.000 abstract description 34
- 230000032683 aging Effects 0.000 abstract description 23
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 abstract description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 9
- 229910000147 aluminium phosphate Inorganic materials 0.000 abstract description 5
- 238000010586 diagram Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 27
- 235000008429 bread Nutrition 0.000 description 15
- 240000004713 Pisum sativum Species 0.000 description 8
- 235000010582 Pisum sativum Nutrition 0.000 description 8
- 235000012771 pancakes Nutrition 0.000 description 8
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- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 6
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- 235000021312 gluten Nutrition 0.000 description 3
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
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- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000013804 distarch phosphate Nutrition 0.000 description 2
- 235000012489 doughnuts Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
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- 244000017020 Ipomoea batatas Species 0.000 description 1
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- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/44—Pancakes or crêpes
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- 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
- A21D8/00—Methods for preparing or baking dough
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
【課題】 一般的な小麦粉を使用したベーカリー製品と同等な食感を有するにもかかわらず、でん粉特有のぬめりや老化を抑制し、たんぱく質含有量が非常に低いベーカリー製品様食品製造用生地、プレミックス、それを含有するベーカリー製品様食品、及びその製造方法を提供する。【解決手段】 アミロース含量２０％以上の生でん粉３〜４７％と酢酸でん粉またはリン酸架橋でん粉等の化学修飾されたでん粉１〜４５％とを含有し、さらにＤＥ２５〜４０のデキストリン４〜１５％を含有するベーカリー製品様低たんぱく食品製造用生地。【選択図】なしPROBLEM TO BE SOLVED: To suppress sliminess and aging peculiar to starch and to suppress sliminess and aging peculiar to starch, and to prepare a dough for food production like a bakery product having a very low protein content, although it has a texture equivalent to that of a bakery product using general wheat flour. Provided are a mix, a bakery product-like food containing it, and a method for producing the same. SOLUTION: It contains 3 to 47% of raw starch having an amylose content of 20% or more and 1 to 45% of chemically modified starch such as acetic acid starch or phosphoric acid crosslinked starch, and further contains 4 to 15% of dextrin of DE25 to 40. Bakery products containing low-protein food manufacturing dough. [Selection diagram] None
Description
本発明は、小麦粉を使用したベーカリー製品（穀粉を使用した生地を、必要に応じて膨張させ、加熱して得られる食品）と同等な食感を有し、さらには老化を抑制した、たんぱく質含有量が非常に低いベーカリー製品様食品を製造するための生地、プレミックス及びそれを含有するベーカリー製品様食品、及びその製造方法に関する。 The present invention has a texture equivalent to that of a bakery product using wheat flour (a food obtained by expanding a dough using flour as necessary and heating it), and further suppresses aging, and contains a protein. Concerning dough, premixes and bakery product-like foods containing them for producing very low quantities of bakery product-like foods, and methods of producing them.
従来、たんぱく質の摂取制限を必要とする人向けに、たんぱく質の量を減らした様々なベーカリー製品様食品が存在していた。 Traditionally, there have been various bakery product-like foods with reduced protein content for those who require protein intake restrictions.
例えば、特開２０１５−０３３３７０号公報や特開２０１４−０６０９４５号公報には、小麦粉原料の一部をでん粉に置換した低蛋白パン製造用原料組成物が開示されている。 For example, Japanese Patent Application Laid-Open No. 2015-0333370 and Japanese Patent Application Laid-Open No. 2014-060945 disclose a raw material composition for producing low-protein bread in which a part of a wheat flour raw material is replaced with starch.
また、特表２０１４−５０６４８０号公報には、米粉、そば粉、トウモロコシ粉、キビ粉、タピオカ粉、ジャガイモ粉などのグルテンフリー穀粉等を含む組成物が開示されている。 Further, Japanese Patent Application Laid-Open No. 2014-506480 discloses a composition containing gluten-free flour such as rice flour, buckwheat flour, corn flour, millet flour, tapioca flour, and potato flour.
しかしながら、小麦粉の一部をでん粉に置き換えた、従来のベーカリー製品様低蛋白食品は、小麦由来のたんぱく質が残存しており、低たんぱく化が不十分であった。 However, in the conventional bakery product-like low-protein food in which a part of wheat flour is replaced with starch, the protein derived from wheat remains, and the low protein content is insufficient.
また、米粉などのグルテンフリーの穀粉を用いる場合でも、穀粉にはタンパク質が含まれており、より一層の低たんぱく化は困難であった。 Further, even when gluten-free flour such as rice flour is used, the flour contains protein, and it is difficult to further reduce the protein content.
一方、小麦粉の代わりにでん粉のみでベーカリー製品様食品を調製する場合、口中での付着性が高くなる「ぬめり」のある食感となっていた。また、老化の進行が速くなるという問題もあった。 On the other hand, when a bakery product-like food is prepared using only starch instead of wheat flour, the texture has a “slimy” texture that increases the adhesiveness in the mouth. There is also the problem that the progress of aging becomes faster.
そのため、一般的な小麦粉を使用したベーカリー製品と同等な食感を有するにもかかわらず、たんぱく質含有量が非常に低いベーカリー製品様食品製造用生地やプレミックス、さらには老化を抑制したベーカリー製品様低たんぱく食品が求められていた。 Therefore, although it has the same texture as a bakery product using general wheat flour, it has a very low protein content, such as bakery products, food manufacturing dough and premixes, and bakery products that suppress aging. Low-protein foods were in demand.
本発明者らは、上記課題を解決するために鋭意研究した結果、アミロース含量２０％（以下、特に断らない限り、「％」は「質量％」を意味する。）以上の生でん粉３〜４７％を含有する生地を用いることで、でん粉特有のぬめりを抑制し、小麦粉を用いた通常のベーカリー製品と同等の食感を得ることができることを見出し、本発明を完成するに至った。また、当該生地に、酢酸でん粉またはリン酸架橋でん粉等の化学修飾されたでん粉を１〜４５％配合することで、でん粉特有のぬめりだけでなく老化を抑制できること、更に、ＤＥ２５〜４０のデキストリンを４〜１５％配合することでふんわりとした食感にすることができることも発見した。 As a result of diligent research to solve the above problems, the present inventors have conducted raw starch 3 to 47 having an amylose content of 20% or more (hereinafter, "%" means "mass%" unless otherwise specified). We have found that by using a dough containing%, it is possible to suppress the sliminess peculiar to starch and obtain a texture equivalent to that of a normal bakery product using wheat flour, and have completed the present invention. Further, by blending 1 to 45% of chemically modified starch such as acetic acid starch or phosphoric acid crosslinked starch into the dough, not only the sliminess peculiar to starch but also aging can be suppressed, and moreover, dextrin of DE25 to 40 can be added. It was also discovered that a fluffy texture can be obtained by blending 4 to 15%.
すなわち、本発明は、第一に、アミロース含量２０％以上の生でん粉を３〜４７％含有することを特徴とする、ベーカリー製品様低たんぱく食品製造用生地である。
第二に、化学修飾されたでん粉を１〜４５％含有することを特徴とする、上記第一に記載のベーカリー製品様低たんぱく食品製造用生地である。
第三に、ＤＥ２５〜４０のデキストリンを４〜１５％含有することを特徴とする、上記第一または第二に記載のベーカリー製品様低たんぱく食品製造用生地である。
第四に、上記第一から第三の何れか一つに記載の生地を使用することを特徴とする、ベーカリー製品様低たんぱく食品である。
第五に、アミロース含量２０％以上の生でん粉を１０〜７０％含有することを特徴とする、ベーカリー製品様低たんぱく食品製造用プレミックスである。
第六に、化学修飾されたでん粉を５〜６５％含有することを特徴とする、上記第五に記載のベーカリー製品様低たんぱく食品製造用プレミックスである。
第七に、ＤＥ２５〜４０のデキストリンを５〜３２％含有することを特徴とする、上記第五または第六に記載のベーカリー製品様低たんぱく食品製造用プレミックスである。
第八に、上記第五から第七の何れか一つに記載のプレミックスを配合することを特徴とする、ベーカリー製品様低たんぱく食品である。
第九に、上記第五から第七の何れか一つに記載のプレミックスを配合することを特徴とする、ベーカリー製品様低たんぱく食品の製造方法である。
第十に、前記ベーカリー製品様低たんぱく食品が生地の膨張に微生物を用いないものであることを特徴とする、上記第九に記載の製造方法である。
第十一に、前記ベーカリー製品様低たんぱく食品が生地の膨張に微生物を用いるものであることを特徴する、上記第九に記載の製造方法である。
第十二に、ベーカリー製品様低たんぱく食品製造用生地において、アミロース含量２０％以上の生でん粉を３〜４７％含有させることを特徴とする、ベーカリー製品様低たんぱく食品の食感を改良する方法である。That is, the present invention is, firstly, a bakery product-like low-protein food manufacturing dough, which is characterized by containing 3 to 47% of raw starch having an amylose content of 20% or more.
Secondly, the bakery product-like low-protein food manufacturing dough according to the first aspect, which is characterized by containing 1 to 45% of chemically modified starch.
Thirdly, the bakery product-like low-protein food manufacturing dough according to the first or second above, which is characterized by containing 4 to 15% of DE25 to 40 dextrin.
Fourth, it is a bakery product-like low-protein food characterized by using the dough according to any one of the above 1 to 3.
Fifth, it is a premix for producing low-protein foods like bakery products, which is characterized by containing 10 to 70% of raw starch having an amylose content of 20% or more.
Sixth, the bakery product-like low-protein food production premix according to the fifth above, which is characterized by containing 5 to 65% of chemically modified starch.
Seventh, the bakery product-like low-protein food production premix according to the fifth or sixth above, which is characterized by containing 5 to 32% of DE25-40 dextrin.
Eighth, it is a bakery product-like low-protein food characterized by blending the premix according to any one of the above fifth to seventh.
Ninth is a method for producing a bakery product-like low-protein food, which comprises blending the premix according to any one of the above fifth to seventh.
Tenth, the production method according to the ninth aspect, wherein the bakery product-like low-protein food does not use microorganisms for swelling of the dough.
Eleventh, the production method according to the ninth aspect, wherein the bakery product-like low-protein food uses microorganisms for swelling of the dough.
Twelfth, a method for improving the texture of a bakery product-like low-protein food product, which comprises containing 3 to 47% of raw starch having an amylose content of 20% or more in a dough for producing a bakery product-like low-protein food product. Is.
本発明におけるプレミックスとは、ベーカリー製品様食品を製造するための粉体組成物であり、でん粉に糖類、食塩などを必要に応じて配合したものをいう。当該プレミックスに水、その他のものを加えた生地を加熱処理することによりベーカリー製品様食品が得られる。また、本発明におけるベーカリー製品様低たんぱく食品製造用生地またはプレミックスとは、ベーカリー製品様食品を製造するためのたんぱく質含量が１．０％以下である生地またはプレミックスをいう。また、本発明におけるベーカリー製品様低たんぱく食品とは、たんぱく質含量が１．０％以下の生地を加熱処理して得られたものをいう。 The premix in the present invention is a powder composition for producing a bakery product-like food, and refers to a mixture of starch with sugars, salt and the like as needed. A bakery product-like food can be obtained by heat-treating the dough in which water or other substances are added to the premix. Further, the dough or premix for producing a bakery product-like low-protein food in the present invention refers to a dough or premix having a protein content of 1.0% or less for producing a bakery product-like food. Further, the bakery product-like low-protein food in the present invention refers to a food obtained by heat-treating a dough having a protein content of 1.0% or less.
本発明におけるベーカリー製品様食品とは、小麦粉などの穀粉を含有する生地を、必要に応じて膨張させ、焼く、蒸す、油調などの加熱を行うことにより製造される食品であるベーカリー製品において、穀粉の一部または全部をでん粉に置換した加熱処理食品をいう。 The bakery product-like food in the present invention is a bakery product which is a food produced by expanding a dough containing a flour such as wheat flour as necessary and heating it by baking, steaming, oiling, or the like. A heat-treated food in which part or all of the flour is replaced with starch.
生地を膨張させるベーカリー製品様食品は、酵母、乳酸菌などの微生物を用いて生地を膨張させるものと、微生物を用いず重曹またはベーキングパウダーといった化学膨張剤を用いて生地を膨張させるものに分類することができる。前者としては食パン、フランスパン、ナン、イーストドーナツなどが挙げられ、後者としてはソーダブレッド、クッキー、パウンドケーキ、ケーキドーナツ、蒸しパン、マフィン、マドレーヌ、パンケーキなどが挙げられる。 Bakery product-like foods that expand the dough are classified into those that expand the dough using microorganisms such as yeast and lactic acid bacteria, and those that expand the dough using a chemical leavening agent such as baking soda or baking powder without using microorganisms. Can be done. Examples of the former include bread, French bread, naan, and yeast donuts, and examples of the latter include soda bread, cookies, pound cakes, cake donuts, steamed bread, muffins, madeleines, and pancakes.
生でん粉とは、植物体から取り出し、不純分除去などの精製を行い、脱水処理させた状態のでん粉（βでん粉）を意味し、物理的・化学的あるいは酵素的処理を加えたでん粉である加工でん粉を包含しない。 Raw starch means starch (β starch) that has been removed from the plant, purified by removing impurities, and dehydrated, and is processed by physical, chemical, or enzymatic treatment. Does not contain starch.
本発明においては、アミロース含量が２０％以上の生でん粉を使用するのが好ましいが、生でん粉中のアミロース含量が生でん粉全量に対し２０％以上であればよく、アミロース含量の異なるでん粉を組み合わせて使用することもできる。なお、生でん粉中のアミロース含量は、ヨウ素呈色比色法などによって測定されるが、本発明におけるアミロース含量は、生でん粉の製造者の公称値を採用した。 In the present invention, it is preferable to use raw starch having an amylose content of 20% or more, but the amylose content in the raw starch may be 20% or more based on the total amount of the raw starch, and starches having different amylose contents may be combined. It can also be used. The amylose content in raw starch is measured by an iodine colorimetric method or the like, and the amylose content in the present invention is the nominal value of the raw starch manufacturer.
アミロース含量が２０％以上の生でん粉としては、小麦でん粉、えんどう豆でん粉、トウモロコシでん粉などを用いることができる。また、当該生でん粉は、生地に対して３〜４７％、プレミックスに対して１０〜７０％含有するのが好ましい。この範囲にすることで、でん粉特有のぬめりを改善でき、口中のまとまり感が良い生地になる。 As the raw starch having an amylose content of 20% or more, wheat starch, pea starch, corn starch and the like can be used. The raw starch is preferably contained in an amount of 3 to 47% based on the dough and 10 to 70% based on the premix. By setting this range, the sliminess peculiar to starch can be improved, and the dough has a good cohesiveness in the mouth.
なお、微生物を用いずに生地を膨張させるベーカリー製品様食品については、アミロース含量が３０％以上の生でん粉を使用することで、より本発明の効果を得ることができる。 For bakery product-like foods that expand the dough without using microorganisms, the effects of the present invention can be further obtained by using raw starch having an amylose content of 30% or more.
アミロース含量２０％以上の生でん粉を用いるとでん粉の老化が起きやすくなるが、酢酸でん粉などの有機酸によりエステル化されたでん粉、リン酸架橋でん粉などのリン酸により架橋化されたでん粉を用いることにより老化を抑制することができる。特に、微生物を用いて生地を膨張させるベーカリー製品様食品においては、化学修飾されたでん粉を使用することが好ましい。化学修飾されたでん粉は、生地に対して１〜４５％、プレミックスに対して５〜６５％含有するのが好ましい。この範囲にすることにより、口中のまとまりがよく、老化の進行が抑えられた生地が得られる。 If raw starch with an amylose content of 20% or more is used, aging of the starch is likely to occur, but starch esterified with an organic acid such as acetate starch and starch crosslinked with phosphoric acid such as phosphoric acid-crosslinked starch should be used. Therefore, aging can be suppressed. In particular, in bakery product-like foods in which the dough is expanded by using microorganisms, it is preferable to use chemically modified starch. The chemically modified starch is preferably contained in an amount of 1 to 45% based on the dough and 5 to 65% based on the premix. By setting this range, a dough with good cohesiveness in the mouth and suppressed aging can be obtained.
化学修飾されたでん粉とはでん粉のグルコース残基のヒドロキシ基に官能基を導入したものであり、加工でん粉のなかの化学的加工を加えたものに相当する。 Chemically modified starch is obtained by introducing a functional group into the hydroxy group of the glucose residue of starch, and corresponds to the chemically processed starch in the processed starch.
また、ベーカリー製品様食品の食感を改善するために、ＤＥ２５〜４０のデキストリンを用いることもできる。特に、微生物を用いずに生地を膨張させるベーカリー製品様食品においては、当該デキストリンを使用することが好ましい。ＤＥ２５〜４０のデキストリンを使用する場合は、生地に対して４〜１５％、プレミックスに対して５〜３２％含有するのが好ましい。この範囲にすることで、ふんわりとした食感を付与でき、生地のキメが細かくなる。 In addition, DE25-40 dextrin can also be used to improve the texture of bakery product-like foods. In particular, it is preferable to use the dextrin in bakery product-like foods that expand the dough without using microorganisms. When using a dextrin of DE25-40, it is preferably contained at 4-15% with respect to the dough and 5-32% with respect to the premix. By setting this range, a soft texture can be given and the texture of the dough becomes finer.
一方、グルテンネットワークの代替としてアルファー化でん粉と増粘多糖類を用いることができる。 On the other hand, pregelatinized starch and thickening polysaccharides can be used as alternatives to the gluten network.
アルファー化でん粉は、バレイショ、タピオカ、トウモロコシ、小麦などを由来とするものが使用でき、生でん粉をアルファー化したもののほか、化学修飾したでん粉をアルファー化したものも用いることができる。 As the alpha-formed starch, those derived from potato, tapioca, corn, wheat and the like can be used, and in addition to pregelatinized raw starch, pregelatinized starch that has been chemically modified can also be used.
増粘多糖類は、グァーガム、キサンタンガムなどを用いることができる。 As the thickening polysaccharide, guar gum, xanthan gum and the like can be used.
その他、生地の膨張の補助にヒドロキシプロピルメチルセルロース、メチルセルロースなどのセルロース誘導体を用いることができる。 In addition, cellulose derivatives such as hydroxypropylmethyl cellulose and methyl cellulose can be used to assist the expansion of the dough.
本発明によると、一般的な小麦粉を使用したベーカリー製品と同等な食感を有するにもかかわらず、たんぱく質含有量が非常に低いベーカリー製品様食品製造用生地やプレミックス、さらに、必要に応じて老化を抑制したベーカリー製品様低たんぱく食品を提供することができる。 According to the present invention, a bakery product-like food manufacturing dough or premix with a very low protein content, even though it has the same texture as a bakery product using general wheat flour, and if necessary, It is possible to provide low-protein foods such as bakery products that suppress aging.
以下に実施例を示し、本発明をより詳細に説明するが、本発明は以下に限定されるものではない。 Examples will be shown below to describe the present invention in more detail, but the present invention is not limited to the following.
実施例及び比較例でのプレミックスの原料においては、市販品を用いた。生でん粉として、小麦でん粉（（株）新進製）、えんどう豆でん粉（日澱化學（株）製）、もち米でん粉（上越スターチ（株）製）、ワキシーコーンでん粉（三和澱粉工業（株）製）、化学修飾されたでん粉として、小麦由来の酢酸でん粉、タピオカ由来のリン酸架橋でん粉、α化でん粉として、小麦由来のα化でん粉、タピオカ由来のα化でん粉、ＤＥ２５〜４０のデキストリンとして、とうもろこし、馬鈴薯、甘藷由来のでん粉分解物、その他として、トレハロース、グァーガム、ＭＣＴ（中鎖脂肪酸油）、膨張剤・乳化剤製剤、ＨＰＭＣ（ヒドロキシプロピルメチルセルロース）、還元水あめ、色素、グラニュー糖、キシロース、香料、食塩、微粒二酸化ケイ素、乳化剤を用いた。 Commercially available products were used as raw materials for the premixes in Examples and Comparative Examples. As raw starch, wheat starch (manufactured by Shinshin Co., Ltd.), starch bean starch (manufactured by Nissho Kagaku Co., Ltd.), glutinous rice starch (manufactured by Joetsu Starch Co., Ltd.), waxy corn starch (manufactured by Sanwa Starch Industry Co., Ltd.) ), As chemically modified starch, acetate starch derived from wheat, phosphoric acid cross-linked starch derived from tapioca, pregelatinized starch, pregelatinized starch derived from wheat, pregelatinized starch derived from tapioca, as dextrin of DE25-40 , Corn, potato, starch decomposition product derived from sweet potato, as others, trehalose, guar gum, MCT (medium chain fatty acid oil), swelling agent / emulsifier preparation, HPMC (hydroxypropyl methylcellulose), reduced water candy, pigment, granulated sugar, xylose, Fragrance, salt, fine starch starch and emulsifier were used.
以下の微生物を用いて生地を膨張させるベーカリー製品様低たんぱく食品に関する実施例１−１から１−７及び比較例１−１から１−２では、プレミックス３２０ｇ、ドライイースト３ｇ、植物油２０ｇおよび水２５０ｇから作製した生地を、ホームベーカリーにて加熱処理することにより、食パン様の低たんぱく食品を得た。 In Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-2 regarding bakery product-like low-protein foods in which the dough is expanded using the following microorganisms, 320 g of premix, 3 g of dry yeast, 20 g of vegetable oil and water The dough prepared from 250 g was heat-treated in a home bakery to obtain a bread-like low-protein food.
また、微生物を用いずに生地を膨張させるベーカリー製品様低たんぱく食品に関する実施例２−１から２−６及び比較例２−１では、実施例２−５を除き、プレミックス５０ｇ、植物油５ｇおよび水２５ｇから作製した生地を７０ｇ使用して、フライパンの中央に直径８ｃｍの円を描くように広げ、蓋をした状態で生地を加熱処理することにより、パンケーキ様の低たんぱく食品を得た。実施例２−５においては、プレミックス４４ｇ、植物油５ｇおよび水３１ｇから作製した生地を７０ｇ使用して、同様の方法によりパンケーキ様の低たんぱく食品を得た。 In addition, in Examples 2-1 to 2-6 and Comparative Example 2-1 regarding low-protein foods such as bakery products that expand the dough without using microorganisms, 50 g of premix, 5 g of vegetable oil and 5 g of vegetable oil and Using 70 g of dough prepared from 25 g of water, the dough was spread in a circle with a diameter of 8 cm in the center of a frying pan, and the dough was heat-treated with the lid on to obtain a pancake-like low-protein food. In Example 2-5, 70 g of dough prepared from 44 g of premix, 5 g of vegetable oil and 31 g of water was used to obtain a pancake-like low-protein food by the same method.
［実施例１−１］
アミロース含量２１〜２７％の小麦由来の生でん粉を用いて、プレミックス中の生でん粉が５３％である表１に記載の組成を有するプレミックスによる食パン様の低たんぱく食品を作製した。[Example 1-1]
Using raw starch derived from wheat having an amylose content of 21 to 27%, a bread-like low-protein food made by premix having the composition shown in Table 1 in which the raw starch in the premix was 53% was prepared.
得られた低たんぱく食品は、膨らみも小麦粉を使用した食パンと同等で、食感もグルテンに似た弾力があった。また、一日経過後も、目立った老化はなかった。 The low-protein food obtained had a swelling equivalent to that of bread using wheat flour, and had an elasticity similar to that of gluten in texture. In addition, there was no noticeable aging even after one day.
［実施例１−２］
アミロース含量４０％のえんどう豆由来の生でん粉およびアミロース含量０％のワキシーコーン由来の生でん粉を用いて、生でん粉中のアミロース含量を２０％とした表１に記載の組成を有するプレミックスによる食パン様の低たんぱく食品を作製した。[Example 1-2]
Using raw starch derived from peas with an amylose content of 40% and raw starch derived from waxy corn with an amylose content of 0%, a premix having the composition shown in Table 1 with an amylose content of 20% in the raw starch was used. A bread-like low-protein food was prepared.
得られた低たんぱく食品は、小麦粉を使用した食パンと同様な食感であった。また、一日経過後も、目立った老化はなかった。 The obtained low-protein food had a texture similar to that of bread using wheat flour. In addition, there was no noticeable aging even after one day.
［実施例１−３］
アミロース含量４０％のえんどう豆由来の生でん粉およびアミロース含量０％のワキシーコーン由来の生でん粉を用いて、生でん粉中のアミロース含量を２４．８％とした表１に記載の組成を有するプレミックスによる食パン様の低たんぱく食品を作製した。[Example 1-3]
Using raw starch derived from peas with an amylose content of 40% and raw starch derived from waxy corn with an amylose content of 0%, a pre with the composition shown in Table 1 in which the amylose content in the raw starch is 24.8%. A bread-like low-protein food was prepared by mixing.
得られた低たんぱく食品は、小麦粉を使用した食パンと同様な食感であった。また、一日経過後も、目立った老化はなかった。 The obtained low-protein food had a texture similar to that of bread using wheat flour. In addition, there was no noticeable aging even after one day.
［実施例１−４］
アミロース含量２１〜２７％の小麦由来の生でん粉を用いて、プレミックス中の生でん粉が１０％である表１に記載の組成を有するプレミックスによる食パン様の低たんぱく食品を作製した。[Example 1-4]
Using raw starch derived from wheat having an amylose content of 21 to 27%, a bread-like low-protein food made by premix having the composition shown in Table 1 in which the raw starch in the premix was 10% was prepared.
得られた低たんぱく食品は、小麦粉を使用した食パンと同様な食感であった。また、一日経過後も、目立った老化はなかった。 The obtained low-protein food had a texture similar to that of bread using wheat flour. In addition, there was no noticeable aging even after one day.
［実施例１−５］
アミロース含量２１〜２７％の小麦由来の生でん粉を用いて、プレミックス中の生でん粉が７０％である表１に記載の組成を有するプレミックスによる食パン様の低たんぱく食品を作製した。[Example 1-5]
Using raw starch derived from wheat having an amylose content of 21 to 27%, a bread-like low-protein food made by premix having the composition shown in Table 1 in which the raw starch in the premix was 70% was prepared.
得られた低たんぱく食品は、膨らみも小麦粉を使用した食パンと同等で、食感もグルテンに似た弾力があった。また、一日経過後も、目立った老化はなかった。 The low-protein food obtained had a swelling equivalent to that of bread using wheat flour, and had an elasticity similar to that of gluten in texture. In addition, there was no noticeable aging even after one day.
［実施例１−６］
実施例１−１の組成において、デキストリンの代わりに、タピオカ由来のリン酸架橋でん粉を増量して、表２に記載の組成を有するプレミックスによる食パン様の低たんぱく食品を作製した。[Example 1-6]
In the composition of Example 1-1, the amount of tapioca-derived phosphate-crosslinked starch was increased instead of dextrin to prepare a bread-like low-protein food by premix having the composition shown in Table 2.
得られた低たんぱく食品は、小麦粉を使用した食パンと遜色ない食感であった。また、一日経過後も、目立った老化はなかった。 The low-protein food obtained had a texture comparable to that of bread made from wheat flour. In addition, there was no noticeable aging even after one day.
［実施例１−７］
実施例１−１の組成において、デキストリンの代わりに、小麦由来の生でん粉とタピオカ由来のリン酸架橋でん粉を増量して、表２に記載の組成を有するプレミックスによる食パン様の低たんぱく食品を作製した。[Example 1-7]
In the composition of Example 1-1, instead of dextrin, raw starch derived from wheat and phosphoric acid cross-linked starch derived from tapioca were increased to obtain a bread-like low-protein food by premix having the composition shown in Table 2. Made.
得られた低たんぱく食品は、小麦粉を使用した食パンと遜色ない食感であった。また、一日経過後も、目立った老化はなかった。 The low-protein food obtained had a texture comparable to that of bread made from wheat flour. In addition, there was no noticeable aging even after one day.
［比較例１−１］
実施例１−１の組成において、小麦でん粉の代わりに、アミロース含量０％のもち米由来の生でん粉を用いて、表２に記載の組成を有するプレミックスによる食パン様の低たんぱく食品を作製した。[Comparative Example 1-1]
In the composition of Example 1-1, raw starch derived from glutinous rice having an amylose content of 0% was used instead of wheat starch to prepare a bread-like low-protein food by premix having the composition shown in Table 2. ..
得られた低たんぱく食品は、窯落ちし、食パンの形を保持できていなかった。また、低たんぱく食品の内部は餅状であった。 The obtained low-protein food had fallen into the kiln and could not retain the shape of bread. The inside of the low-protein food was rice cake-like.
［比較例１−２］
実施例１−１の組成において、小麦でん粉の代わりに、タピオカ由来のリン酸架橋でん粉を増量して、表２に記載の組成を有するプレミックスによる食パン様の低たんぱく食品を作製した。[Comparative Example 1-2]
In the composition of Example 1-1, instead of wheat starch, the amount of tapioca-derived phosphate cross-linked starch was increased to prepare a bread-like low-protein food by premix having the composition shown in Table 2.
得られた低たんぱく食品は、小麦粉を使用した食パンと異なり、裂いたときにちぎれやすく、弾力の弱いものであった。 Unlike bread made from wheat flour, the obtained low-protein food was easily torn when torn and had weak elasticity.
［実施例２−１］
アミロース含量４０％のえんどう豆由来の生でん粉を用いて、表３に記載の組成を有するプレミックスによるパンケーキ様の低たんぱく食品を作製した。[Example 2-1]
Using raw starch derived from peas with an amylose content of 40%, a pancake-like low-protein food having the composition shown in Table 3 was prepared by premixing.
得られた低たんぱく食品は、膨らみも良く、断面はきめ細かく、食感はふんわりとしていて、歯切れがよく、小麦粉を使用したパンケーキと同様の食感であった。また、一日経過後も、目立った老化はなかった。 The obtained low-protein food had good swelling, a fine cross section, a fluffy texture, a crisp texture, and a texture similar to that of pancakes using wheat flour. In addition, there was no noticeable aging even after one day.
［実施例２−２］
アミロース含量４０％のえんどう豆由来の生でん粉およびアミロース含量０％のワキシーコーン由来の生でん粉を用いて、生でん粉中のアミロース含量を２０％とした表３に記載の組成を有するプレミックスによるパンケーキ様の低たんぱく食品を作製した。[Example 2-2]
Using raw starch derived from starch beans with an amylose content of 40% and raw starch derived from waxy corn with an amylose content of 0%, a premix having the composition shown in Table 3 with an amylose content of 20% in the raw starch was used. A pancake-like low-protein food was prepared.
得られた低たんぱく食品は、断面がきめ細かく、歯切れがよく、小麦粉を使用したパンケーキと同様の食感であった。また、一日経過後も、目立った老化はなかった。 The obtained low-protein food had a fine cross section, was crisp, and had a texture similar to that of pancakes using wheat flour. In addition, there was no noticeable aging even after one day.
［実施例２−３］
アミロース含量４０％のえんどう豆由来の生でん粉およびアミロース含量０％のワキシーコーン由来の生でん粉を用いて、生でん粉中のアミロース含量を２４．９％とした表３に記載の組成を有するプレミックスによるパンケーキ様の低たんぱく食品を作製した。[Example 2-3]
Using raw starch derived from starch beans with an amylose content of 40% and raw starch derived from waxy corn with an amylose content of 0%, a pre with the composition shown in Table 3 in which the amylose content in the raw starch is 24.9%. A pancake-like low-protein food was prepared by mixing.
得られた低たんぱく食品は、断面がきめ細かく、歯切れがよく、小麦粉を使用したパンケーキと同様の食感であった。また、一日経過後も、目立った老化はなかった。 The obtained low-protein food had a fine cross section, was crisp, and had a texture similar to that of pancakes using wheat flour. In addition, there was no noticeable aging even after one day.
［実施例２−４］
アミロース含量４０％のえんどう豆由来の生でん粉を用いて、プレミックス中の生でん粉が１０％である表３に記載の組成を有するプレミックスによるパンケーキ様の低たんぱく食品を作製した。[Example 2-4]
Using raw starch derived from peas with an amylose content of 40%, a pancake-like low-protein food product was prepared by premix having the composition shown in Table 3 in which the raw starch in the premix was 10%.
得られた低たんぱく食品は、膨らみも良く、断面がきめ細かく、食感はふんわりとしていて、歯切れがよく、小麦粉を使用したパンケーキと同様の食感であった。また、一日経過後も、目立った老化はなかった。 The obtained low-protein food had a good swelling, a fine cross section, a fluffy texture, a crisp texture, and a texture similar to that of pancakes using wheat flour. In addition, there was no noticeable aging even after one day.
［実施例２−５］
アミロース含量４０％のえんどう豆由来の生でん粉を用いて、プレミックス中の生でん粉が７０％である表３に記載の組成を有するプレミックスによるパンケーキ様の低たんぱく食品を作製した。[Example 2-5]
Using raw starch derived from pea with an amylose content of 40%, a pancake-like low-protein food product was prepared by premix having the composition shown in Table 3 in which the raw starch in the premix was 70%.
得られた低たんぱく食品は、膨らみも良く、断面がきめ細かく、食感はふんわりとしていて、歯切れがよく、小麦粉を使用したパンケーキと同様の食感であった。また、一日経過後も、目立った老化はなかった。 The obtained low-protein food had a good swelling, a fine cross section, a fluffy texture, a crisp texture, and a texture similar to that of pancakes using wheat flour. In addition, there was no noticeable aging even after one day.
［実施例２−６］
実施例２−１の組成において、小麦由来の酢酸でん粉の代わりに、アミロース含量４０％のえんどう豆由来の生でん粉を増量して、表４に記載の組成を有するプレミックスによるパンケーキ様の低たんぱく食品を作製した。[Example 2-6]
In the composition of Example 2-1 the amount of raw starch derived from peas having an amylose content of 40% was increased instead of the acetic acid starch derived from wheat, and a pancake-like pancake-like composition having the composition shown in Table 4 was used. A low-protein food was prepared.
得られた低たんぱく食品は、小麦粉を使用したパンケーキと遜色ない食感であった。 The obtained low-protein food had a texture comparable to that of pancakes using wheat flour.
［比較例２−１］
実施例２−１の組成において、えんどう豆でん粉の代わりに、アミロース含量０％のもち米由来の生でん粉を用いて、表４に記載の組成を有するプレミックスによるパンケーキ様の低たんぱく食品を作製した。[Comparative Example 2-1]
In the composition of Example 2-1 pancake-like low-protein food by premix having the composition shown in Table 4 using raw starch derived from glutinous rice having an amylose content of 0% instead of pea starch. Was produced.
生地混合時に、流動性がなく、得られた低たんぱく食品は、断面が密状になっており、小麦粉を使用したパンケーキと異なり、もちもちとした餅食感となった。 When the dough was mixed, the obtained low-protein food had no fluidity and had a dense cross section, and unlike pancakes using wheat flour, it had a chewy rice cake texture.
［実施例２−７］
実施例２−１で用いたプレミックスを５４．１ｇ、植物油５．４ｇ、還元水あめ５．４ｇ、砂糖２．７ｇおよび水３２．４ｇから作製した生地を全量、型に充填し、蒸し器で１７分加熱処理して蒸しパン様の低たんぱく食品を得た。[Example 2-7]
The dough prepared from 54.1 g of the premix used in Example 2-1, 5.4 g of vegetable oil, 5.4 g of reduced starch syrup, 2.7 g of sugar and 32.4 g of water was filled into a mold and steamed 17 It was heat-treated for a minute to obtain a steamed bread-like low-protein food.
得られた低たんぱく食品は、膨らみも良く、断面はきめ細かく、食感はふんわりとしていて、歯切れがよく、小麦粉を使用した蒸しパンと同様の食感であった。また、一日経過後も、目立った老化はなかった。
The obtained low-protein food had a good swelling, a fine cross section, a fluffy texture, a crisp texture, and a texture similar to that of steamed bread using wheat flour. In addition, there was no noticeable aging even after one day.
Claims (12)
A method for improving the texture of a bakery product-like low-protein food product, which comprises containing 3 to 47% of raw starch having an amylose content of 20% or more in a dough for producing a bakery product-like low-protein food product.
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| JP2022118875A (en) * | 2021-02-03 | 2022-08-16 | ハウス食品株式会社 | Baked food |
| WO2024029614A1 (en) * | 2022-08-04 | 2024-02-08 | 株式会社日清製粉ウェルナ | Mix for deep-fried confectionery and manufacturing method for deep-fried confectionery |
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| JPH0463561A (en) * | 1990-07-03 | 1992-02-28 | Terumo Corp | Food material and production thereof |
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| JPH11289966A (en) * | 1998-04-10 | 1999-10-26 | Nof Corp | Low salt and low protein composition for bread production and production of bread using the same |
| JP2001224300A (en) * | 2000-02-14 | 2001-08-21 | Nippon Flour Mills Co Ltd | Low-protein bread and method for producing the same |
| JP2007215464A (en) * | 2006-02-16 | 2007-08-30 | Bio Tec Japan:Kk | Extremely low protein bread and method for producing the same |
| CN101945587A (en) * | 2008-02-28 | 2011-01-12 | 味之素株式会社 | Low-protein food and manufacturing method for same |
| JP6312190B2 (en) * | 2013-08-09 | 2018-04-18 | 松谷化学工業株式会社 | Low protein bread and method for producing the same |
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| JPH08504583A (en) * | 1992-12-24 | 1996-05-21 | グッドマン、フィールダー、リミテッド | Food composition containing resistant starch |
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