JPWO2019151034A1 - How to make food - Google Patents

Abstract

The food manufacturing method includes a step of preparing a bakery food, a step of preparing a batter by adding one or two kinds selected from the group consisting of component (A): modified starch or modified starch, and a bakery food. A method for producing a food product, which comprises a step of attaching the batter to the outside of the food and a step of oiling the bakery food to which the batter is attached to form an outer layer, wherein the outer layer of the food is the outermost layer. It is a manufacturing method.

Description

The present invention relates to a method for producing a food product.

Techniques for using starch in the production of foods include those described in Patent Documents 1 and 2.
Patent Document 1 (Japanese Unexamined Patent Publication No. 2007-236389) applies a fat-based coating to the surface of an uncooked or incompletely cooked food, and applies a fat-coated food to a specific temperature. A method for producing a cooked food including each step of contacting the superheated steam to obtain a cooked food for a specific time is described, and a donut is described as a specific example of the food.

Further, Patent Document 2 (Japanese Unexamined Patent Publication No. 2004-2900023) describes a method for producing a fried food which is sprinkled with starch-based powder and re-fried, and in particular, wheat flour is used as a starch-based powder by such a production method. When used, it is said that it is possible to provide fried foods, particularly donuts, which can maintain a crispy texture even when stored in a closed container for 48 hours or more.

JP-A-2007-236389 Japanese Unexamined Patent Publication No. 2004-2900023

However, the above-mentioned patent documents do not disclose or suggest a food having an outer layer formed by adhering a batter to the outside of a bakery dough or a bakery food and oiling it. Therefore, the present invention provides a food having excellent crispness and crispness immediately after preparation of the outer layer and after storage.

According to the present invention
The process of preparing bakery food and
The step of adding the component (A) to prepare the batter, and
The step of adhering the batter to the outside of the bakery food and
A step of oiling the bakery food to which the batter is attached to form an outer layer derived from the batter, and
A method for producing a food product, which comprises the above, wherein the outer layer is the outermost layer.
Ingredient (A): 1 or 2 selected from the group consisting of unmodified starch and modified starch

Further, according to the present invention,
The process of preparing bakery dough and
The step of adding the component (A) to prepare the batter, and
The step of adhering the batter to the outside of the bakery dough and
A step of oiling the bakery dough to which the batter is attached to form an outer layer derived from the batter, and
A method for producing a food product, which comprises the above, wherein the outer layer is the outermost layer.
Ingredient (A): 1 or 2 selected from the group consisting of unmodified starch and modified starch

According to the present invention, there is provided a method for imparting a crispy feeling to the outer layer of a food product, which comprises obtaining the food product by the method for producing the food product according to the present invention described above.
Further, according to the present invention, there is provided a method for maintaining the crispy feeling of the outer layer of the food, including obtaining the food by the method for producing the food in the present invention described above.

According to the present invention, it is a batter mix used in the above-mentioned method for producing food in the present invention.
A batter mix containing the ingredient (A) and flour is provided.

It should be noted that any combination of these configurations and the conversion of the expression of the present invention between methods, devices and the like are also effective as aspects of the present invention.
For example, according to the present invention, the food product obtained by the method for producing a food product according to the present invention described above is provided.

As described above, according to the present invention, it is possible to obtain a food having excellent crispness and crispness immediately after preparation of the outer layer and after storage.

Hereinafter, embodiments of the present invention will be described with reference to specific examples of each component. In addition, each component can be used alone or in combination of two or more.

In the present embodiment, the first food manufacturing method includes the following steps.
(Step 11) Step of preparing bakery food (step 12) Step of adding component (A) to prepare batter (step 13) Step of adhering batter containing component (A) to the outside of bakery food (step 14) ) Step of oiling bakery food with batter to form an outer layer derived from batter Each step will be described below.

(Step 11)
In step 11, the bakery food is prepared. Step 11 includes, for example, the step of preparing bakery dough. In addition, step 11 includes one or more cooking steps selected from the group consisting of, for example, baking, oiling, steam heating and microwave heating of bakery dough. Moreover, a commercial product can also be used as a bakery food.

Specific examples of bakery foods include one selected from the group consisting of donuts, breads, baked goods, and steamed sweets. Examples of donuts include baked donuts, fried donuts and steamed donuts, and examples of bread include ordinary bread baked in an oven and the like, fried bread and steamed bread, and baked confectionery includes sponge cake, castella, etc. Examples include finanche, madeleine, waffle, balmkuchen and chiffon cake. Examples of steamed confectionery include steamed cakes and steamed buns. The batter-derived outer layer obtained by the production method of the present embodiment is excellent in crispness and crispness, and is also excellent in texture difference between the softness of the core bakery food and the hardness of the batter-derived outer layer. The bakery food is preferably one with a soft texture. From that point of view, the bakery food is preferably donuts, bread, steamed cakes, sponge cakes, castella, financiers, madeleines, waffles, balmkuchens, chiffon cakes, more preferably donuts, and even more preferably fried donuts.

(Step 12)
Step 12 is a step of adding the component (A) to prepare a batter.

The content of the component (A) in the batter is preferably 10% by mass or more, more preferably 10% by mass or more, based on the total solid content in the batter, from the viewpoint of improving the crispy feeling and crispness immediately after the production and after storage of the food. Is 20% by mass or more, more preferably 30% by mass or more, and even more preferably 35% by mass or more.
From the same viewpoint, the content of the component (A) in the batter is 100% by mass or less, preferably 80% by mass or less, more preferably 60% by mass or less, based on the total solid content in the batter. It is even more preferably 50% by mass or less, and even more preferably 45% by mass or less.

Hereinafter, the component (A) blended in the batter will be described.
In the present embodiment, the gelatinization start temperature of the raw material starch of the modified starch of the component (A) and the unmodified starch is preferably 50 ° C. from the viewpoint of improving the crispy feeling and crispness immediately after the production of the food and after the storage. The above is more preferably 55 ° C. or higher, and preferably 83 ° C. or lower, more preferably 70 ° C. or lower. Here, the gelatinization start temperature is the temperature at which the gelatinization of starch starts, and can be known by measuring the viscosity developed by gelatinization, and is measured by, for example, lavender viscograph E or an equivalent measuring device. be able to. Examples of the raw material starch having a gelatinization start temperature of 50 ° C. or higher and 83 ° C. or lower include tapioca starch, cornstarch, waxy cornstarch, potato starch, and sweet potato starch.

The raw material starch of the chemical starch of the component (A) and the unchemical starch in the present embodiment are preferably one or more selected from tapioca starch, cornstarch, waxy cornstarch, horseshoe starch, and sweet potato starch. More preferably, it is one or two selected from tapioca starch and cornstarch, and even more preferably tapioca starch.

Further, the component (A) may contain either unmodified starch or modified starch, but it is preferable to include modified starch from the viewpoint of improving the crispy feeling and crispness immediately after the production and after storage of the food. It is more preferable that the modified starch is contained in an amount of 10% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and more preferably 80% by mass or more and 100% by mass or less based on the whole component (A). Even more preferable. From the same viewpoint, the chemical starch is preferably one or more selected from the group consisting of oxidized starch, acetylated starch, acetylated oxidized starch, and phosphoric acid cross-linked starch, and more preferably oxidized starch and acetylated starch. One or more selected from the group consisting of starch and acetylated oxidized starch, and even more preferably one or two selected from oxidized starch and acetylated oxidized starch. Further, it is preferable that the component (A) contains oxidized starch and acetylated oxidized starch. Here, the acetylated oxidized starch is a starch that has undergone an acetylation treatment and an oxidation treatment, and the order of treatment does not matter.

When the outer layer contains oxidized starch and acetylated oxidized starch, the content of acetylated oxidized starch in the component (A) in the batter is crispy immediately after the production of the food and after storage with respect to 1 part by mass of the oxidized starch. From the viewpoint of improving the feeling and crispness, it is preferably 0.1 part by mass or more, more preferably 0.2 part by mass or more, and further preferably 0.3 part by mass or more.
From the same viewpoint, the content of the acetylated oxidized starch in the component (A) in the batter is preferably 5 parts by mass or less, more preferably 3 parts by mass or less, based on 1 part by mass of the oxidized starch. More preferably, it is 2 parts by mass or less.
When the component (A) contains oxidized starch and acetylated oxidized starch, the total content of the oxidized starch and the acetylated oxidized starch in the component (A) may be 10% by mass or more and 100% by mass or less. More preferably, it contains 50% by mass or more and 100% by mass or less, and even more preferably 80% by mass or more and 100% by mass or less.

Further, the batter may contain a solid content other than the component (A). Specific examples of solids other than starch include sweeteners such as wheat flour and sugar, seasonings and the like. Preferably, the batter contains flour, more preferably cake flour.
When the batter contains wheat flour, the content of the wheat flour in the batter is preferably 20% by mass or more with respect to the total solid content in the batter from the viewpoint of stably forming the outer layer derived from the batter on the outside of the food. , More preferably 30% by mass or more, still more preferably 40% by mass or more, even more preferably 50% by mass or more, and even more preferably 55% by mass or more.
Further, from the viewpoint of improving the crispness and crispness immediately after the production and after storage of the food, the content of the wheat flour in the batter is preferably 90% by mass or less, more preferably 90% by mass or less, based on the total solid content in the batter. It is 80% by mass or less, more preferably 70% by mass or less, and even more preferably 65% by mass or less.
When the batter contains wheat flour, the mass ratio of the component (A) per wheat flour is preferably 0.1 or more, more preferably 0.1 or more, from the viewpoint of improving the crispy feeling and crispness immediately after the production of the food and after storage. Is 0.2 or more, more preferably 0.4 or more. Further, from the viewpoint of stably forming an outer layer derived from batter on the outside of the food, the mass ratio of the component (A) per wheat flour is, for example, 6.0 or less, preferably 5.0 or less, more preferably 4. It is 0.0 or less, more preferably 2.0 or less, even more preferably 1.5 or less, and even more preferably 1.0 or less.

In addition, the batter specifically contains water in addition to the solid content. The content of water in the batter is, for example, 40% by mass or more and 80% by mass or less. Here, the water content is the mass ratio of the batter to the total composition.

(Step 13)
Step 13 is a step of attaching a batter containing the component (A) to the outside of the bakery food.

(Step 14)
The oiling conditions in step 14 are not limited and can be set according to the type of bakery food. For example, the temperature is 140 ° C. or higher and 200 ° C. or lower, and 60 seconds or longer and 480 seconds or lower.

In the present embodiment, the second food production method includes the following steps.
(Step 21) Step of preparing bakery dough (step 22) Step of adding component (A) to prepare batter (step 23) Step of adhering batter containing component (A) to the outside of bakery dough (step 24) ) Step of forming an outer layer derived from batter by oiling the bakery dough to which the batter is attached Each step will be described below.

(Step 21)
In step 21, the bakery dough is prepared. Step 21 includes, for example, the step of preparing a bakery dough. A commercially available product can also be used as the bakery dough.

Specific examples of the bakery dough include one selected from the group consisting of donut dough, bread dough, and baked confectionery dough. Examples of the donut dough include cake donut dough and yeast donut dough, and examples of the bread dough include ordinary bread dough, side dish dough with fillings and the like, and sweet bread dough. The batter-derived outer layer obtained by the production method of the present embodiment is excellent in crispness and crispness, and also has a texture difference between the softness of the bakery dough after cooking and the hardness of the batter-derived outer layer, which is the core. Therefore, the bakery dough after cooking is preferably soft in texture.
Further, from the viewpoint of improving the workability of attaching the batter, it is preferable that the bakery dough has a shape-retaining property and hardness sufficient to be lifted by hand to attach the batter. In addition, those containing yeast are preferably attached with a batter after fermentation. The bakery dough is preferably cake donut dough, yeast donut dough, bread dough, side dish dough and sweet bread dough, more preferably cake donut dough and yeast donut dough, and even more preferably cake donut dough. Further, the bakery dough may be refrigerated or frozen in order to have appropriate shape retention, and is preferably frozen.

(Step 22)
Step 22 is a step of adding the component (A) to prepare a batter.

The content of the component (A) in the batter is preferably 10% by mass or more, more preferably 10% by mass or more, based on the total solid content in the batter, from the viewpoint of improving the crispy feeling and crispness immediately after the production and after storage of the food. Is 20% by mass or more, more preferably 30% by mass or more, and even more preferably 35% by mass or more.
From the same viewpoint, the content of the component (A) in the batter is 100% by mass or less, preferably 80% by mass or less, more preferably 60% by mass or less, based on the total solid content in the batter. It is even more preferably 50% by mass or less, and even more preferably 45% by mass or less.

Hereinafter, the component (A) blended in the batter will be described.
In the present embodiment, the gelatinization start temperature of the unmodified starch of the component (A) and the raw material starch of the modified starch is preferably 50 ° C. from the viewpoint of improving the crispy feeling and crispness immediately after the production of the food and after the storage. The above is more preferably 55 ° C. or higher, and preferably 83 ° C. or lower, more preferably 70 ° C. or lower. Here, the gelatinization start temperature is the temperature at which the gelatinization of starch starts, and can be known by measuring the viscosity developed by gelatinization, and is measured by, for example, lavender viscograph E or an equivalent measuring device. be able to. Examples of the raw material starch having a gelatinization start temperature of 50 ° C. or higher and 83 ° C. or lower include tapioca starch, cornstarch, waxy cornstarch, potato starch, and sweet potato starch.

The raw material starch of the chemical starch of the component (A) and the unchemical starch in the present embodiment are preferably one or more selected from tapioca starch, cornstarch, waxy cornstarch, horseshoe starch, and sweet potato starch. More preferably, it is one or two selected from tapioca starch and cornstarch, and even more preferably tapioca starch.

Further, the component (A) may contain either unmodified starch or modified starch, but it is preferable to include modified starch from the viewpoint of improving the crispy feeling and crispness immediately after the production and after storage of the food. It is more preferable that the modified starch is contained in an amount of 10% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and more preferably 80% by mass or more and 100% by mass or less based on the whole component (A). Even more preferable. From the same viewpoint, the chemical starch is preferably one or more selected from the group consisting of oxidized starch, acetylated starch, acetylated oxidized starch, and phosphoric acid cross-linked starch, and more preferably oxidized starch and acetylated starch. One or more selected from the group consisting of starch and acetylated oxidized starch, still more preferably one or two selected from oxidized starch and acetylated oxidized starch, still more preferably oxidized starch and acetyl. It is a chemical oxide starch. Further, it is preferable that the component (A) contains oxidized starch and acetylated oxidized starch. Here, the acetylated oxidized starch is a starch that has undergone an acetylation treatment and an oxidation treatment, and the order of treatment does not matter.

When the outer layer contains oxidized starch and acetylated oxidized starch, the content of acetylated oxidized starch in the component (A) in the batter is crispy immediately after the production of the food and after storage with respect to 1 part by mass of the oxidized starch. From the viewpoint of improving the feeling and crispness, it is preferably 0.1 part by mass or more, more preferably 0.2 part by mass or more, and further preferably 0.3 part by mass or more.
From the same viewpoint, the content of the acetylated oxidized starch in the component (A) in the batter is preferably 5 parts by mass or less, more preferably 3 parts by mass or less, based on 1 part by mass of the oxidized starch. More preferably, it is 2 parts by mass or less.
When the component (A) contains oxidized starch and acetylated oxidized starch, the total content of the oxidized starch and the acetylated oxidized starch in the component (A) may be 10% by mass or more and 100% by mass or less. More preferably, it contains 50% by mass or more and 100% by mass or less, and even more preferably 80% by mass or more and 100% by mass or less.

Further, the batter may contain a solid content other than the component (A). Specific examples of solids other than starch include sweeteners such as wheat flour and sugar, seasonings and the like. Preferably, the batter contains flour, more preferably cake flour.
When the batter contains wheat flour, the content of the wheat flour in the batter is preferably 20% by mass or more with respect to the total solid content in the batter from the viewpoint of stably forming the outer layer derived from the batter on the outside of the food. , More preferably 30% by mass or more, still more preferably 40% by mass or more, even more preferably 50% by mass or more, and even more preferably 55% by mass or more.
Further, from the viewpoint of improving the crispness and crispness immediately after the production and after storage of the food, the content of the wheat flour in the batter is preferably 90% by mass or less, more preferably 90% by mass or less, based on the total solid content in the batter. It is 80% by mass or less, more preferably 70% by mass or less, and even more preferably 65% by mass or less.
When the batter contains wheat flour, the mass ratio of the component (A) per wheat flour is preferably 0.1 or more, more preferably 0.1 or more, from the viewpoint of improving the crispy feeling and crispness immediately after the production of the food and after storage. Is 0.2 or more, more preferably 0.4 or more. Further, from the viewpoint of stably forming an outer layer derived from batter on the outside of the food, the mass ratio of the component (A) per wheat flour is, for example, 6.0 or less, preferably 5.0 or less, more preferably 4. It is 0.0 or less, more preferably 2.0 or less, even more preferably 1.5 or less, and even more preferably 1.0 or less.

In addition, the batter specifically contains water in addition to the solid content. The content of water in the batter is, for example, 40% by mass or more and 80% by mass or less. Here, the water content is the mass ratio of the batter to the total composition.

(Step 23)
Step 23 is a step of adhering a batter containing the component (A) to the outside of the bakery dough.

(Step 24)
The oiling conditions in step 24 are not limited and can be set according to the type of bakery dough. For example, the temperature is 140 ° C. or higher and 200 ° C. or lower, and 60 seconds or longer and 900 seconds or lower.

Foods can be obtained by the above steps of the first or second method for producing foods.
Since the food obtained in the present embodiment has an outer layer formed by attaching a batter containing the component (A) to the outside of the bakery food or bakery dough and oiling it, the outer layer is immediately after production and stored. It has excellent crispness and crispness afterwards. More specifically, according to the present embodiment, it is possible to obtain a food having excellent crispness and crispness after storage at room temperature. Further, according to the present embodiment, it is possible to obtain a core bakery food and a food having an excellent texture difference between the softness of the bakery dough after cooking and the hardness of the outer layer derived from the batter.
The storage temperature at room temperature can be, for example, more than 10 ° C and 40 ° C or less.
Further, in the present embodiment, the method of imparting a crispy feeling to the outer layer of the food includes obtaining the food by the method for producing the food described above.
Further, in the present embodiment, the method of maintaining the crispy feeling of the outer layer of the food includes obtaining the food by the method for producing the food described above.

The food obtained by the production method in the present embodiment is specifically an oily food, and includes a batter-derived outer layer provided on the outermost layer of the food.

The bakery food is the core part of the food obtained in this embodiment. The bakery food preferably constitutes 80% or more of the total volume of the food, and more preferably 90% or more of the total volume of the food.
Further, the bakery food is preferably obtained by subjecting the bakery dough to one or more cooked foods selected from the group consisting of baking, oiling, steam heating and microwave heating.

The bakery dough is the core part of the food product obtained in this embodiment. After oiling, the bakery dough preferably constitutes 80% or more of the total volume of the food, and more preferably 90% or more of the total volume of the food.

The batter-derived outer layer in the present embodiment is provided on the outside of the bakery food or bakery dough. When a plurality of outer layers are provided, the outer layer derived from the batter is provided so as to be the outermost layer, that is, the outermost layer. The outer layer may be provided in contact with the bakery food or the bakery dough, or an intervening layer may be provided between the outer layer and the bakery food or the bakery dough. From the viewpoint of simplifying the food manufacturing process, the outer layer is preferably provided in contact with the bakery food or bakery dough.
Further, the outer layer may be provided over the entire outside of the bakery food or bakery dough, or may be provided on a part of the outside of the bakery food or bakery dough. From the viewpoint of improving the texture difference between the softness of the bakery food or bakery dough, which is the core of the food obtained by the present embodiment, and the hardness of the outer layer derived from the batter, the outer layer preferably covers the entire outer surface of the bakery food or bakery dough. Provided.

The average thickness of the outer layer derived from the batter is preferably more than 0 mm, more preferably 0.1 mm or more, from the viewpoint of stably improving the crispy feeling and crispness immediately after the production and after storage of the food. , More preferably 0.5 mm or more. From the same viewpoint, the average thickness of the batter-derived outer layer is preferably 15 mm or less, more preferably 10 mm or less.
Here, the thickness of the outer layer derived from the batter may be different on the outside of the bakery food or bakery dough.

The batter mix of the present embodiment is used in the method for producing the first or second food product of the present embodiment described above. Specifically, it contains the above-mentioned component (A) and wheat flour. The total mass of the component (A) and the wheat flour is preferably 80% by mass or more, more preferably 90% by mass or more, and further preferably 95% by mass or more. The total mass of the component (A) and the wheat flour in the batter mix is 100% by mass or less.

The content of the component (A) is preferably 10 parts by mass or more, more preferably 20 parts by mass or more, still more preferably 40 parts by mass or more, still more preferably 50 parts by mass with respect to 100 parts by mass of wheat flour. The above, and for example, 600 parts by mass or less, preferably 500 parts by mass or less, more preferably 200 parts by mass or less, further preferably 150 parts by mass or less, still more preferably 100 parts by mass or less, still more. It is preferably 80 parts by mass or less.

Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.

(raw materials)
The following materials were mainly used as raw materials.
(Donuts and donut dough)
Frozen donut dough: "Egg donut", fried donut made by Orlando Foods: "Pondering", made by Mister Donut Thailand (ingredient (A))
Tapioca starch: manufactured by J-Oil Mills Co., Ltd. (gelatinization start temperature: 64 ° C)
Cornstarch: Made by J-Oil Mills Co., Ltd. (Gelatinization start temperature: 79 ° C)
Acetylated tapioca oxide starch: "Gelcol SP-2", manufactured by J-Oil Mills Co., Ltd. (starch start temperature of raw material starch: 64 ° C)
Tapioca oxide starch: Oxidized starch obtained by the method described in Production Example 1 (starch starting temperature of raw material starch: 64 ° C.)
Acetylated tapioca starch: "Actbody A700", manufactured by J-Oil Mills Co., Ltd. (starch starting temperature of raw material starch: 64 ° C)
(Other)
Wheat flour 1: Weak flour, "Flower", Nisshin Flour Mill Co., Ltd. Wheat flour 2: Weak flour, "All purpose flour" (Kite Brand), United Flour Mill Public Sugar 1: "Johakuto", Dainippon Meiji Sugar Co., Ltd. Sugar 2: "Pure Refined Sugar", Mitr-Phol frying oil 1: "FryUp 201", J-Oil Mills Co., Ltd. frying oil 2: Soybean oil, Thai Vegetable Oil Public Company Limited

Here, the gelatinization start temperature of tapioca starch and cornstarch was measured by the following method.
(Measuring method of gelatinization start temperature)
The gelatinization start temperature of each starch was measured by lavender viscograph E (manufactured by lavender). Starch was put into a beaker containing 450 mL of distilled water so as to have a dry matter equivalent of 6%, and after stirring, the starch slurry was transferred to a metal cylindrical container attached to the apparatus. The starch solution was heated while rotating the stirring rod (blade type) attached to the apparatus at 75 rpm, and the viscosity of the starch solution was measured while raising the temperature by 1.5 ° C. per minute. The temperature at which the viscosity of the starch solution reached 10 BU was defined as the gelatinization start temperature.

(Manufacturing Example 1)
In this example, oxidized tapioca starch was produced.
150 g of tapioca starch and 190 g of distilled water were added to a separable flask and dispersed to prepare a slurry having a dry matter-equivalent mass concentration of 38.2% by mass.
After the temperature of the obtained slurry was adjusted to 37 ° C., 18.2 mL of an aqueous sodium hypochlorite solution (effective chlorine concentration 14.3%) was added at one time, and the effective chlorine concentration with respect to the reduced mass of starch was 2% by mass / g. And said.
After adding the sodium hypochlorite aqueous solution, a 3 mass% sodium hydroxide aqueous solution was added dropwise to adjust the pH to 9.9.
Then, an aqueous sodium hydroxide solution was added dropwise at appropriate times to maintain the pH within 9.9 ± 0.03 until the reaction was completed to obtain oxidized starch.
The reaction was terminated when a part of the slurry was sampled in a timely manner and added dropwise to a saturated potassium iodide solution so that the slurry did not show purple color.
After confirming the completion of the reaction, 3% by mass hydrochloric acid was added to the slurry to neutralize it to pH 6, and then the oxidized starch in the slurry was washed and dehydrated.
Then, it was dried overnight at 40 ° C., pulverized and sieved with a 60 mesh sieve (opening 250 μm), and used as the oxidized tapioca starch.

(Examples 1 to 7, Comparative Example 1)
The frozen donut dough was oiled with frying oil 1 heated to 180 ° C. for 2 minutes while frozen, and then turned upside down and oiled for another 1 minute to obtain the bakery food which is the ingredient of this example.
After oiling, the rough heat of the bakery food was removed at room temperature, and then the batters of the formulations of each example shown in Table 1 or Table 2 were attached, and oiled at 180 ° C. for 75 seconds on each side.
The texture of the outer layer derived from the batter immediately after oiling of the obtained food and 4 hours after room temperature (21 ° C.) was evaluated by the average value of the scores of four specialized panelists according to the following evaluation criteria, and 2.1 points. The above was passed.

(Crispy feeling)
5 points: Very crispy 4 points: Very crispy 3 points: Crispy 2 points: Slightly crispy 1 point: Not crispy at all (crisp)
5 points: Very crisp 4 points: Very crisp 3 points: Crisp 2 points: Slightly crisp 1 point: Very crisp (difference in texture between inner and outer layers)
5 points: There is a great difference in texture between the softness of the inner tool and the hardness of the outer layer 4 points: There is a difference in texture between the softness of the inner tool and the hardness of the outer layer 3 points: The softness of the inner tool and the hardness of the outer layer There is a slight difference in texture 2 points: There is not much difference in texture between the softness of the inner ingredients and the hardness of the outer layer 1 point: There is no difference in texture between the softness of the inner ingredients and the hardness of the outer layer

The outer layer of the food of each example shown in Table 1 had a favorable crispy texture and crispness both immediately after frying and after storage at room temperature, and was also excellent in the texture difference between the inner ingredient and the outer layer.
Comparing each component (A), among the textures of the outer layer derived from the batter immediately after oiling, the crispy feeling was particularly excellent in the order of oxidized tapioca starch, acetylated tapioca oxide starch, acetylated tapioca starch and corn starch. Regarding crispness, the order of excellent was oxidized tapioca starch, acetylated tapioca starch, and tapioca starch. In addition, among the textures of the outer layer derived from the batter after storage at room temperature, the oxidized tapioca starch and the acetylated tapioca starch were equivalent in the crispy texture, followed by the acetylated tapioca starch and the cornstarch, and the crispness was improved. Was superior in the order of oxidized tapioca starch, acetylated tapioca oxidized starch, and cornstarch.
Further, in Table 1, Example 4 containing tapioca oxide starch was the most excellent in almost all the evaluation items.
On the other hand, in the food obtained in Comparative Example 1, although there was a difference in texture between the inner layer and the outer layer, the outer layer was not crispy and the crispness was poor.

The outer layer of the food of each example shown in Table 2 had a favorable crispy texture and crispness both immediately after frying and after storage at room temperature, and was also excellent in the texture difference between the inner ingredient and the outer layer.
Among them, the texture of the outer layer derived from the batter immediately after oiling is excellent in the case of blending tapioca oxide starch alone for crispy feeling (Example 4), and in the case of tapioca starch oxide alone for crispness (Example 4). 4) and the case where the oxidized tapioca starch and the acetylated tapioca starch were mixed at a ratio of 1: 2.33 (Example 6) were excellent.
The texture of the outer layer derived from the batter after storage at room temperature is best when both the crispy texture and the crispness are mixed with the oxidized tapioca starch and the acetylated tapioca starch at a ratio of 1: 1 (Example 7). It was found that it had better resistance to deterioration over time.

(Example 8)
Using the frozen donut dough as the filling, directly attach the batter of each example shown in Table 3 to it, oil it in frying oil 1 at 180 ° C for 2 minutes, turn it over and oil it for another 1 minute. I got it.
The texture of the outer layer derived from the batter immediately after oiling of the obtained food and 4 hours after room temperature (21 ° C.) was evaluated by the average value of the scores of four specialized panelists according to the following evaluation criteria, and 2.1 points. The above was passed.

The outer layer of the food of Example 8 shown in Table 3 had a favorable crispy texture and crispness both immediately after frying and after storage at room temperature, and was also excellent in the texture difference between the inner filling and the outer layer.

(Examples 9 to 11)
A fried donut was used as a filling material, and a batter containing each of the examples shown in Table 4 was added thereto, and the food of this example was obtained by oiling it with frying oil 2 at 170 to 180 ° C. for 140 seconds.
70 seconds after the start of frying, it was turned upside down once and oiled on both sides for 70 seconds each.
2. The texture of the outer layer derived from the batter immediately after the oiling of the obtained food and after 4 hours at 27 ° C. was evaluated by two specialized panelists according to the above-mentioned evaluation criteria, and the average value of each score was calculated. One or more points were passed.

The outer layer of the food of each example shown in Table 4 had a favorable crispy texture and crispness both immediately after frying and after storage at room temperature, and was also excellent in the texture difference between the inner ingredient and the outer layer. Among them, the food to which the batter, which is a mixture of the oxidized tapioca starch and the acetylated tapioca starch of Example 11 at a ratio of 1: 1 is attached, has both crispness and crispness of the outer layer derived from the batter after storage at room temperature. It was excellent and showed better resistance to deterioration over time.

(Examples 12 to 16)
A commercially available bakery food was used as a filling material, and a batter containing each of the examples shown in Table 5 was added thereto, and the food of this example was obtained by oiling with frying oil 2 at 180 ° C. for 150 seconds.
The following were used as bakery foods.
(Bakery food)
Waffles: Manneken Belgium Waffles (Sales by Rosen Co., Ltd.)
Baumkuchen: Moist and fluffy Baumkuchen (sold by Aeon Co., Ltd.)
Castella: Kasutera (sold by Aeon Co., Ltd.)
Steamed cake: Hokkaido cheese steamed cake (manufactured by Yamazaki Baking Co., Ltd.)
Bread: Daily table butter roll (sold by Aeon Co., Ltd.)

2. The texture of the outer layer derived from the batter immediately after oiling of the obtained food and after 4 hours at 25 ° C. was evaluated by three specialized panelists according to the above-mentioned evaluation criteria, and the average value of each score was calculated. One or more points were passed.

The outer layer of the food of each example shown in Table 5 had a favorable crispy texture and crispness both immediately after frying and after storage at room temperature, and was also excellent in the texture difference between the inner ingredient and the outer layer. In addition, even when baked confectioneries such as waffles, Baumkuchen, and castella were used as the food in the inner layer, the texture difference between the inner layer and the outer layer was excellent. Further, even when steamed cake or bread was used as the filling material, the difference in texture between the inner layer and the outer layer was preferable.

(Examples 17 to 19)
A commercially available bakery food was used as a filling material, and a batter containing each of the examples shown in Table 6 was added thereto, and the food of this example was obtained by oiling with frying oil 2 at 180 ° C. for 150 seconds.
The following were used as bakery foods. In addition to the above, the following components (A) were used.
(Bakery food)
Sponge cake: (Yamazaki Baking Co., Ltd., cut to 3 cm x 3 cm x 3.5 cm except for the cream of "Strawberry Special")
Ingredient (A)
Phosphoric acid cross-linked tapioca starch: "Actbody TP-1", manufactured by J-Oil Mills Co., Ltd. (starch starting temperature of raw material starch: 64 ° C)

2. The texture of the outer layer derived from the batter immediately after oiling of the obtained food and after 4 hours at 25 ° C. was evaluated by three specialized panelists according to the above-mentioned evaluation criteria, and the average value of each score was calculated. One or more points were passed.

As shown in Table 6, the outer layer of the food of each example having the sponge cake as the inner layer preferably has a crispy texture and crispness both immediately after frying and after storage at room temperature, and has a difference in texture between the inner ingredient and the outer layer. Was also excellent.
Even when phosphoric acid cross-linked starch was used as the component (A), a preferable food product was obtained. Further, even when the mass ratio of the component (A) per wheat flour was 2.1 as in Example 18, a food having a favorable texture of the outer layer was obtained either immediately after frying or after storage at room temperature. Further, a preferable food was obtained even when the ingredient (A) was contained but the flour was not contained.

(Manufacturing example of batter mix 1)
200 g of tapioca starch and 800 g of wheat flour 1 were mixed to produce a batter mix.

(Production example 2 of batter mix)
240 g of acetylated tapioca oxidized starch, 160 g of oxidized tapioca starch and 600 g of wheat flour 1 were mixed to prepare a batter mix.

(Production example 3 of batter mix)
110 g of acetylated tapioca starch, 1.2 g of sugar 1 and 88.8 g of wheat flour 1 were mixed to prepare a batter mix.

This application claims priority on the basis of Japanese application Japanese Patent Application No. 2018-0155666 filed on January 31, 2018, and incorporates all of its disclosures herein.

Claims (22)

The process of preparing bakery food and
The process of preparing a batter by adding the following component (A), and
The step of adhering the batter to the outside of the bakery food and
A step of oiling the bakery food to which the batter is attached to form an outer layer derived from the batter, and
A method for producing a food product, wherein the outer layer is the outermost layer.
Ingredient (A): 1 or 2 selected from the group consisting of unmodified starch and modified starch The method for producing a food product according to claim 1, wherein the raw material starch of the modified starch and the gelatinization start temperature of the unmodified starch are 50 ° C. or higher and 83 ° C. or lower. The method for producing a food product according to claim 1 or 2, wherein the modified starch is one or more selected from the group consisting of oxidized starch, acetylated starch and acetylated oxidized starch. The method for producing a food product according to any one of claims 1 to 3, wherein the raw material starch of the modified starch and the unmodified starch are tapioca starch. The method for producing a food product according to any one of claims 1 to 4, wherein the component (A) contains an oxidized starch and an acetylated oxidized starch. The method for producing a food product according to claim 5, wherein the content of the acetylated starch in the component (A) is 0.1 part by mass or more and 5 parts by mass or less with respect to 1 part by mass of the oxidized starch. The process of preparing bakery food is
The method for producing a food product according to any one of claims 1 to 6, which comprises one or more cooking steps selected from the group consisting of baking bakery dough, oiling, steam heating and microwave heating. The method for producing a food according to any one of claims 1 to 7, wherein the bakery food is one selected from the group consisting of donuts, bread, baked confectionery, and steamed confectionery. The method for producing a food product according to any one of claims 1 to 8, wherein the batter further contains wheat flour. The method for producing a food product according to claim 9, wherein the mass ratio of the component (A) to the flour in the batter is 0.1 or more and 6.0 or less. The process of preparing bakery dough and
The process of preparing a batter by adding the following component (A), and
The step of adhering the batter to the outside of the bakery dough and
A step of oiling the bakery dough to which the batter is attached to form an outer layer derived from the batter, and
A method for producing a food product, wherein the outer layer is the outermost layer.
Ingredient (A): 1 or 2 selected from the group consisting of unmodified starch and modified starch The method for producing a food product according to claim 11, wherein the raw material starch of the modified starch and the gelatinization start temperature of the unmodified starch are 50 ° C. or higher and 83 ° C. or lower. The method for producing a food product according to claim 11 or 12, wherein the modified starch is one or more selected from the group consisting of oxidized starch, acetylated starch and acetylated oxidized starch. The method for producing a food product according to any one of claims 11 to 13, wherein the raw material starch of the modified starch and the unmodified starch are tapioca starch. The method for producing a food product according to any one of claims 11 to 14, wherein the component (A) contains an oxidized starch and an acetylated oxidized starch. The method for producing a food product according to claim 15, wherein in the component (A), the content of the acetylated starch is 0.1 parts by mass or more and 5 parts by mass or less with respect to 1 part by mass of the oxidized starch. The method for producing a food product according to any one of claims 11 to 16, wherein the bakery dough is one selected from the group consisting of donut dough, bread dough, and baked confectionery dough. A method for imparting a crispy feeling to the outer layer of a food, which comprises obtaining the food by the method for producing a food according to any one of claims 1 to 17. A method for maintaining the crispy feeling of the outer layer of a food, which comprises obtaining the food by the method for producing a food according to any one of claims 1 to 17. A batter mix used in the method for producing a food product according to any one of claims 1 to 17.
A batter mix containing the ingredient (A) and flour. The batter mix according to claim 20, wherein the total mass of the component (A) and the flour is 80% by mass or more based on the total mass of the batter mix. The batter mix according to claim 20 or 21, wherein the content of the component (A) is 10 parts by mass or more and 500 parts by mass or less with respect to 100 parts by mass of the wheat flour.