KR20230093463A - Composition for Bakery Foods - Google Patents

Abstract

To produce a food having a moist or chewy texture, good texture, and a texture that melts in the mouth in a simple procedure without requiring a high degree of skill. A composition for bakery foods formed by heat-treating a mixture containing heat-treated wheat flour and water under pressure.

Description

Composition for Bakery Foods

The present invention relates to a composition used for preparing dough for bakery foods and the like.

BACKGROUND OF THE INVENTION Conventionally, in bakery foods such as bread and pizza, a crisp dry texture has been preferred. On the other hand, for foods made from dough, such as bakery foods and noodles, a soft and moist texture is also a desirable property. For example, bakery foods having a moist texture that seems to stick to the lips when ingested, while chewing without sticking to the mouth when chewed are preferred. In addition, if it is noodles, it is preferred to have a soft, chewy, elastic, chewy texture. Such conflicting texture of the dough, for example, in the case of bakery food, can be achieved by increasing the moisture content of the dough and baking it to include a large number of fine air bubbles to prepare a dough with a soft structure. However, such a manufacturing method is complicated or requires skilled techniques, and it is difficult to carry out simply.

In general, grain flour or starch, which is a main ingredient of bakery food or noodle dough, is alphanized when heated with water to have a chewy or moist texture. An attempt to improve the texture of bakery food using this has been proposed. Patent Document 1 describes a method for producing bread, including mixing a part of raw wheat flour with 1 to 2.5 times of hot water to make it alpha, and adding and mixing the rest of the raw materials thereto. Patent Document 2 describes the production of soft, moist, and chewy breads by mixing the remaining raw materials with whole dough obtained by pressurizing and heating a mixture of raw material powder and water. Patent Document 3 describes a method for producing a fermented species for bread, which includes fermenting a dough obtained by adding and mixing yeast and water to raw material containing alpha-gelated grain flour.

Gluten, which is a protein contained in wheat flour, has a property of forming a network structure and imparts moldability and elasticity to dough. On the other hand, since gluten hardens the texture of the dough, it is not preferable for the chewy or moist texture as described above. In Patent Document 4, a food quality improving agent prepared by dispersing wheat protein in a solvent of pH 2.5 to 8.0 and partially denaturing wheat protein by heating at a temperature of 50 to 100 ° C. for 2 hours to 30 days has excellent extensibility to food. It is stated that it is granted.

Patent Document 1 JPS59-156236A Patent Document 2 JP 2003-111555A Patent Document 3 JP 2019-024336A Patent Document 4 JP 2005-168499A

It is desirable to prepare a dough having a moist or chewy texture, good chewy taste, and excellent texture that melts well in the mouth by a simple procedure without requiring complicated or skilled techniques.

The present inventor mixes previously heated wheat flour with water, and then blends the composition prepared by pressurizing and heating the mixture into dough, so that it has a moist or chewy texture, good chewiness, and on the other hand, in the mouth It was found that dough having a texture that melts well can be produced.

Accordingly, the present invention provides:

[1] A composition for dough food, obtained by subjecting a mixture containing heat-treated wheat flour and water to heat treatment under pressure.

[2] The composition according to [1], wherein the heat-treated wheat flour is moist heat-treated wheat flour or dry heat-treated wheat flour.

[3] The composition according to [1] or [2], wherein the gluten vitality is 0 to 30%.

[4] The composition according to any one of [1] to [3], wherein the degree of α conversion is 40 to 100%.

[5] A method for producing a composition for dough food, including subjecting a mixture containing heat-treated wheat flour and water to heat treatment under pressure.

[6] The method according to [5], wherein the heat-treated wheat flour is wet heat-treated wheat flour or dry heat-treated wheat flour.

[7] The method according to [5] or [6], wherein the mixture is a mixture of 100 parts by mass of the raw material including the heat-treated wheat flour and 50 to 200 parts by mass of water.

[8] The method according to any one of [5] to [7], wherein the pressurized heat treatment is a heat treatment at 50 to 200°C for 5 to 120 minutes under an airtight condition.

[9] The method according to any one of [5] to [8], wherein the composition for dough food has a gluten vitality of 0 to 30%.

[10] The method according to any one of [5] to [9], wherein the gelatinization degree of the composition for dough food is 40 to 100%.

[11] Including preparing dough containing the composition for dough food according to any one of [1] to [4] or the composition for dough food prepared by the method according to any one of [5] to [10], A method for producing raw food.

[12] The method according to [11], wherein the solid content of the composition for dough food in the total solid content of the dough is 2 to 50% by mass.

[13] The method according to [11] or [12], wherein the dough further contains wheat flour.

[14] The method according to any one of [11] to [13], including further heating the prepared dough.

[15] A dough food comprising the composition for dough food according to any one of [1] to [4] or the composition for dough food produced by the method according to any one of [5] to [10].

According to the present invention, a raw food having a moist or chewy texture, good texture, and a texture that melts in the mouth can be produced with a simple procedure. For example, according to the present invention, it is possible to manufacture a bakery food having a moist texture, good chewing taste and a texture that melts well in the mouth.

In this specification, "dough food" refers to foods made from dough mainly composed of grain flour, and examples thereof include bakery foods and noodles. "Bakery food" is generally manufactured by fermenting dough containing grain flour and subsidiary materials as needed, followed by heating and cooking (for example, baking, steaming, frying, etc.). Examples of bakery foods include bread (square bread, British bread, etc.), bread rolls, pastries (red bean bread, cream bread, etc.), side dish bread (curry bread, etc.), French bread, German bread, croissants, Danish, Italian bread, waffles, breads such as naan and pita bread; pizza; Chinese dumplings and steamed buns; baked confectionery such as cookies, crackers and biscuits; fried confectionery such as donuts; and the like. In addition, "noodles" are generally manufactured by mixing raw material powder mainly composed of grain flour with moisture and forming a dough, and are cooked by boiling, steaming, etc., and then consumed. Examples of noodles include udon, cold noodles, buckwheat, Chinese noodles, pasta, and noodles.

The composition for dough foods of the present invention is a composition used for production of dough for dough foods such as bakery foods and noodles. By blending the composition for dough food into dough, it is possible to impart a moist or chewy texture to the dough, and a texture that is well chewed and melts in the mouth. Preferably, the composition for dough foods of this invention is used for manufacture of the dough of bakery foods.

The composition for dough foods of the present invention (hereinafter also referred to as the composition of the present invention) can be produced by subjecting a mixture containing heat-treated wheat flour and water to heat treatment under pressure. That is, the composition of the present invention is manufactured through the first heat treatment to heat the wheat flour to obtain heat-treated wheat flour, and the second heat treatment to pressurize and heat the mixture containing the wheat flour and water after the heat treatment. These procedures are presumed to bring about the effects of the present invention by giving the composition of the present invention properties such as α-alphaization of starch, denaturation of protein, and alteration of the gluten network network structure.

Wheat flour as a raw material of the heat-treated wheat flour used in the production of the composition of the present invention may be wheat flour used in food production, for example, strong wheat flour, semi-strong wheat flour, soft wheat flour, whole wheat wheat flour, durum flour, and these two Mixtures of more than one species may be mentioned. The type of wheat flour used in the composition of the present invention may vary depending on the type of dough prepared using the composition. For example, when producing bread dough, it is preferable to use gravity wheat flour, soft wheat flour, or a mixture thereof.

As a method of heat treatment (first heat treatment) of wheat flour for obtaining heat-treated wheat flour, both wet heat treatment and dry heat treatment are employable. Preferably, the wheat flour is heated under the condition that it does not form a dough, that is, the gluten in the wheat flour does not form a network structure. Usually, when 40 parts by mass or more of water is added and mixed with respect to 100 parts by mass of wheat flour, glutenin and gliadin constituting gluten interact to form a network structure. For this reason, the heat-treated wheat flour used in the present invention is preferably prepared by wet heat treatment or dry heat treatment using less than 40 parts by mass of water per 100 parts by mass of raw wheat flour.

As an example of the moist heat treatment method, an amount of water to the extent that wheat flour does not form a dough, preferably less than 40 parts by mass of water relative to 100 parts by mass of wheat flour, is added to wheat flour and heated; The method of heating while exhaling, etc. are mentioned. As a more specific example of the moist heat treatment, a method of spraying and adding water while stirring wheat flour with a high-speed stirrer, heating the stirrer and heating it with heat transmitted from the base wall; Heating by blowing high-temperature steam into the stirrer while stirring the wheat flour with the stirrer Method of treatment; Method of heating and stirring wheat flour and water using an extruder; Method of heat treatment in a saturated steam atmosphere using an apparatus described in Japanese Unexamined Patent Publication No. 2009-34038, etc. . From the viewpoint of improving the texture of the dough, the conditions for the moist heat treatment include a temperature preferably in the range of 50 ° C to 300 ° C, more preferably 60 to 240 ° C, still more preferably 100 ° C to 220 ° C, and a time period preferably is in the range of 10 seconds to 2 hours, more preferably 1 minute to 60 minutes, still more preferably 10 minutes to 30 minutes. Wheat flour subjected to moist heat treatment can be dried by a method such as shelf drying, hot air drying, or fluidized bed drying to be powdered. When wheat flour is granulated by moist heat treatment, etc., the wheat flour after drying can be suitably pulverized as needed. For the grinding, a known grinding means such as roll grinding or pin mill grinding can be employed as necessary.

As an example of the dry heat treatment method, a method of heating wheat flour by hot air, infrared rays, radiant heat, or the like in an open system or a closed system, and the like are exemplified. As a more specific example of the dry heat treatment, a method of heating the wheat flour with a stirrer while stirring it with a stirrer and heating it with heat transmitted from the wall; a method of heat treatment by blowing hot air into the rolling tank while stirring the wheat flour with a rolling tank; A method of heating and stirring wheat flour using the method, etc. are mentioned. From the viewpoint of improving the texture of the dough, the conditions for the dry heat treatment include a temperature in the range of preferably 50 ° C to 300 ° C, more preferably 60 to 240 ° C, still more preferably 100 ° C to 220 ° C, and a time period. is in the range of 10 seconds to 2 hours, more preferably 1 minute to 60 minutes, still more preferably 10 minutes to 30 minutes.

Next, the mixture containing the obtained heat-treated wheat flour and water is subjected to pressure heating treatment (second heat treatment). The mixture subjected to the pressurized heat treatment may contain other raw materials that can be blended into dough food, if necessary, in addition to the heat-treated wheat flour. Examples of the other raw materials include sugars such as sugar, glucose, fructose, invert sugar, starch syrup, maltose, and lactose; eggs or egg powder; proteins such as gluten and egg white; classification of grains other than the heat-treated wheat flour; Classification; Dairy products such as skim milk powder, whole milk powder, cheese powder, and whey powder; fats and oils such as shortening, butter, margarine, and other animal and vegetable oils; additives such as emulsifiers, expanding agents, thickeners, sweeteners, flavoring agents, coloring agents, and ascorbic acid; Inorganic salts, such as table salt; enzymes such as glucosidase, glucose oxidase, amylase, lipase, and hemicellulase; Any one or more than one selected from dietary fibers and the like may be used. The above other raw materials can be used in an amount of 100 parts by mass or less of heat-treated wheat flour in total, preferably 100 parts by mass or less.

A mixture is prepared by mixing the heat-treated wheat flour and raw materials including the above-mentioned other raw materials as necessary with water. As the water, any water used for food such as fresh water or purified water can be used without limitation. The amount of water used for preparing the mixture is preferably 50 to 200 parts by mass, more preferably 60 to 160 parts by mass per 100 parts by mass of the raw materials including the heat-treated wheat flour (total amount of the heat-treated wheat flour and the other raw materials) It is wealth. The water temperature may be room temperature (for example, 10°C to 40°C). The raw material and water may be mixed so that the raw material and water are substantially uniformly dispersed at around room temperature of 10°C to 40°C, and there is no need to excessively mix, stir or knead. A substantially uniform mixture is prepared by the above mixing. Preferably, the mixture is pasty.

As a method of subjecting the obtained mixture to heat treatment under pressure, for example, a method of heating the mixture in an airtight, for example, pressure-resistant airtight container is exemplified. From the viewpoint of improving the food texture of the dough, the temperature conditions of the pressurized heat treatment are preferably 50 ° C to 200 ° C, more preferably 105 ° C to 150 ° C, still more preferably 120 ° C to 140 ° C, and time conditions Silver, preferably 5 minutes to 120 minutes, more preferably 10 minutes to 90 minutes, still more preferably 10 minutes to 30 minutes. The mixture after the pressurized heat treatment can be used as the composition for dough food of the present invention after cooling as necessary. The composition of the present invention is in the form of a paste after the heat treatment under pressure. Alternatively, the composition may be dehydrated or dried again to prepare a solid, granular or powdery composition. When drying the composition, it is preferable not to apply heat of 50°C or higher.

The composition of the present invention has a gluten vitality (hereinafter also referred to as GV) of preferably 0 to 40%, more preferably 0 to 30%, still more preferably 0 to 20%. If the GV of the composition of this invention is this range, it is preferable from a viewpoint of improving the texture of dough. GV is an index showing the properties of proteins contained in raw materials such as wheat flour, and is different from the protein content in the raw materials. A typical GV for wheat flour is 50-60%. The GV of the composition of the present invention can be measured in the following procedure using a pulverized powder (hereinafter referred to as pulverized powder) after the composition is freeze-dried to dryness.

[Measurement of GV]

1) Measurement of soluble crude protein content of pulverized flour:

(a) Weigh 2 g of pulverized powder into a 100 mL beaker.

(b) A suspension was prepared by adding 40 mL of 0.05 N acetic acid to the beaker and stirring at room temperature for 60 minutes.

(c) The suspension obtained in (b) is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using filter paper to recover the filtrate.

(d) Wash the beaker used above with 40 mL of 0.05 N acetic acid, transfer the washing solution to a centrifuge tube, centrifuge at 5000 rpm for 5 minutes, and filter using filter paper to recover the filtrate.

(e) Combine the filtrate recovered in (c) and (d) above and dilute to 100 mL.

(f) 25 mL of the liquid obtained in (e) was put into a Keldahl tube of Keltech Auto System of Ticator (Sweden) with a hole pipette, and a dissolution accelerator (“Keltap C” manufactured by Japan General Co., Ltd.; potassium sulfate: copper sulfate = 9 :1 (weight ratio)) 1 tablet and 15 mL of concentrated sulfuric acid are added.

(g) Using the Keltec decomposition furnace (DIGESTION SYSTEM 20 1015 type) built into the Keltec Auto system, a 1-hour digestion process was performed with dial 4, and another 1-hour digestion process was automatically performed with dial 9 or 10. After this decomposition treatment, the liquid subjected to the decomposition treatment is distilled and titrated using the Keltec distillation titration system (KJELTECTION SYSTEM 1030 type) built into the same Keltec Auto system continuously and automatically (using 0.1 standard sulfuric acid for titration) ), and the soluble crude protein content of the pulverized powder is obtained by Equation 1 below.

(Equation 1) Soluble crude protein content (%)

=0.14×T×F×N×(100/S)×(1/25)

during the ceremony,

T = amount of 0.1 normal sulfuric acid required for titration (mL)

F = potency of 0.1 standard sulfuric acid used for titration (measure at the time of use or use a commercial product with a potency indication)

N=nitrogen protein conversion factor (5.70)

S = weight of ground powder (g)

2) Measurement of total crude protein content of pulverized flour:

(a) Precisely weigh 0.5 g of pulverized powder into a Keldahl tube of the Keltec Auto System of Tikita Co., Ltd., as used in 1) above, and 1 tablet of the same decomposition accelerator as used in (f) of 1) above and 5 mL of concentrated sulfuric acid add

(b) Using the same Keltec furnace of Keltec Auto Systems as used in 1) above, after carrying out digestion treatment for 1 hour with dial 9 or 10, following this digestion treatment, continuously and automatically in the same Keltec Auto system Using the same built-in Keltec distillation titration system as used in 1) above, distilling and titrating the liquid subjected to the decomposition treatment above (using 0.1 standard sulfuric acid for titration), Determine the crude protein content.

(Equation 2) Precursor protein content (%) = (0.14 × T × F × N) / S

during the ceremony,

T = amount of 0.1 normal sulfuric acid required for titration (mL)

F = potency of 0.1 normal sulfuric acid used for titration (determined at the time of use)

N=nitrogen protein conversion factor (5.70)

S = weight of ground powder (g)

3) Calculation of GV: From the soluble crude protein content of the pulverized powder obtained in 1) above and the total crude protein content of the pulverized powder obtained in 2) above, the GV of the pulverized powder is obtained by Equation 3 below.

(Formula 3) GV (%) = (soluble crude protein content / total crude protein content) × 100

The composition of the present invention preferably has a degree of gelatinization in the range of 40 to 100%, more preferably 50 to 100%. If the degree of gelatinization of the composition of the present invention is within this range, it is preferable from the viewpoint of improving the texture of the dough. The degree of α conversion of the composition of the present invention refers to the degree of α conversion measured by the BAP method (β-amylase-fluranase method). As the procedure of the BAP method, a known method described in 'Starch Chemistry, Vol. 28, No. 4, p235-240 (1981)' and the like can be employed. For example, the degree of gelatinization of the composition of the present invention can be measured in the following procedure using pulverized powder of the composition.

[Measurement method of degree of α crystalization by BAP method]

1) Reagent

The reagent used is as follows.

(a) 0.8 M acetic acid-acetic acid Na buffer solution

(b) 10N sodium hydroxide solution

(c) 2N acetic acid solution

(d) Enzyme solution: Dissolve 0.017 g of β-amylase (Nagase Biochemical Ltd. #1500) and 0.17 g of pullulanase (Hayashibara Biochemical Laboratories, No. 31001) in the above 0.8 M acetic acid-Na acetate buffer to make 100 mL. which

(e) inactivated enzyme solution: prepared by boiling the enzyme solution for 10 minutes

(f) Somogyi reagent and Nelson's reagent (reagent for determination of reducing equivalent)

2) Measurement method

a) The composition of the present invention is pulverized with a homogenizer to 100 mesh or less. 0.08 ~ 0.10 g of the obtained pulverized powder is removed with a glass homogenizer.

(b) 8.0 mL of demineralized water was added thereto and dispersed by raising and lowering the glass homogenizer 1020 times.

(c) Take 2mL each of the dispersion of (b) in two 25mL grade test tubes, and use one as a test tube with 0.8M acetic acid-Naacetic acid buffer.

(d) 0.2 mL of 10N sodium hydroxide solution was added to the other one, and the mixture was reacted at 50°C for 35 minutes to completely gelatinize. Thereafter, 1.0 mL of 2N acetic acid solution was added to adjust the pH to around 6.0, followed by regular use with a 0.8 M acetic acid-Na acetate buffer to obtain neutrophils.

(e) Take 0.4mL of the test solution prepared in (c) and (d), respectively, and enzymatically react at 40℃ for 30 minutes by adding 0.1mL of enzyme solution. At the same time, as a blank, 0.1 mL of inactivated enzyme solution is added instead of the enzyme solution. The enzymatic reaction is carried out while occasionally stirring the reaction solution in the middle.

(f) Add 0.5 mL of Sogi reagent to 0.5 mL of the reaction solution and boil in boiling water for 15 minutes. After boiling, cool in running water for 5 minutes, add 1.0 mL of Nelson's reagent, stir, and leave for 15 minutes.

(g) After that, 8.00 mL of demineralized water is added and stirred, and the absorbance at 500 nm is measured.

3) Calculation of α degree

The degree of α crystallinity is calculated by the following formula. Degree of α-gelatinization (%) = (decomposition rate of test solution) / (decomposition rate of fully gelatinized test solution) × 100

=(A-a)/(A'-a')×100

during the ceremony,

A = absorbance of the test plot

A' = absorbance of neutrophils

a = absorbance of the blank of the test plot

a' = absorbance of the blank of gelatinized spheres

The composition of the present invention can be used for production of dough for foods such as bakery foods and noodles. By using the composition of the present invention as a part of the dough raw material, it is possible to produce a dough with a moist or chewy texture, good texture, and a texture that melts well in the mouth. For example, dough can be prepared by adding the composition of the present invention and, if necessary, water to dough raw materials (for example, grain flour and additives) and kneading them. Alternatively, raw materials and moisture may be kneaded to prepare intermediate dough, and the composition of the present invention may be added thereto, and kneaded again to prepare dough. Preferably, if the composition of the present invention is kneaded and released in advance, and the dough is prepared by adding water as needed while kneading by adding the rest of the dough raw materials, the composition of the present invention is well dispersed in the dough, and the present invention The effect of improving the texture of the dough by the composition of can be exhibited more better.

Examples of grain flour included in the raw material include wheat flour, rye flour, barley flour, cornflower, rice flour, and mixtures of two or more thereof. These grain flours may be non-heat treated flour or heat treated flour. The grain flour is preferably wheat flour, more preferably unheated wheat flour. Examples of the wheat flour include wheat flour commonly used in food production, for example, strong wheat flour, semi-strong wheat flour, medium wheat flour, soft wheat flour, whole wheat flour, durum flour, and mixtures of two or more of these. The type of wheat flour used for the dough raw material may vary depending on the type of dough to be manufactured. For example, when producing bread dough, it is preferable to use strong wheat flour, semi-strong wheat flour, or a mixture thereof.

Examples of the additives included in the dough raw material include additives commonly used in the manufacture of bakery foods or noodle dough, for example, yeast (fresh yeast, dry yeast, etc.); yeast food; baking powder; sugars such as sugar, glucose, fructose, oxidized sugar, sugar alcohol, starch syrup, maltose, and lactose; eggs or egg powder; proteins such as gluten and egg white; processed or unprocessed starch; dextrin; dairy products such as skim milk powder, whole milk powder, cheese powder, and whey powder; fats and oils such as shortening, butter, margarine, and other animals and plants; additives such as emulsifiers, expanding agents, thickeners, sweeteners, flavoring agents, coloring agents, and ascorbic acid; Inorganic salts, such as table salt; enzymes such as glucosidase, glucose oxidase, amylase, lipase, and hemicellulase; Any one or two or more selected from dietary fibers and the like may be used. Water used for dough manufacturing includes water provided for food such as fresh water and purified water, milk, and fruit juice.

The content of the composition of the present invention in the dough raw material may vary depending on the type of dough to be produced. For example, the solid content of the composition of the present invention in the total solid content of the finally produced dough is preferably 2 to 50% by mass, more preferably 3 to 40% by mass, still more preferably 4 to 30% by mass. It should just be mass %. The content of the grain powder and additives in the dough raw material may also vary depending on the type of dough to be produced. For example, the content of grain flour may be 20 to 95% by mass in the total solid content of the finally manufactured dough.

Dough foods such as bakery foods and noodles can be produced from the dough containing the composition of the present invention. The method for producing a dough food according to the present invention can be carried out according to the usual manufacturing method for the dough food, except for preparing the dough containing the composition of the present invention.

In one example, the production of bakery food according to the present invention can be carried out according to various common methods such as a straight method, a middle method, an accelerated method, a liquid method, and a frozen dough method. For example, in the case of the middle seed method, the composition of the present invention may be added at either stage of the middle seed or the second day, but it is preferable to add at the stage of the last day. Next, the bakery food dough blended with the composition of the present invention is fermented as necessary, molded again by a conventional method, and then heated to produce a bakery food. Examples of the heating method include firing, steaming, frying (milk), and the like. Alternatively, in the present invention, the obtained bakery food dough may be refrigerated or frozen as it is or in a fermented or molded state, and, if necessary, thawed and heated to produce bakery food. You may manufacture bakery food by defrosting and heating as needed.

In another example, the production of noodles according to the present invention may be performed according to various common methods such as a roll noodle making method and an extrusion noodle making method. The obtained raw noodles may be cooked as they are, or may be refrigerated or frozen. Alternatively, raw noodles can be cooked and then refrigerated or frozen. Alternatively, dried noodles may be produced by drying the obtained raw noodles by a conventional method.

[Example]

The present invention will be explained in more detail below by way of examples, but the present invention is not limited to the following examples.

(Production Example 1) Preparation of composition for bakery food

20 parts by mass of water was added to 100 parts by mass of soft wheat flour (manufactured by Nisshin Foods), and the mixture was fed to an extruder and stirred at 50°C for 20 minutes to prepare wet heat treated flour. After cooling the obtained wet-heat treated wheat flour, 100 mass parts of water (about 25 degreeC) was added and stirred with respect to 100 mass parts of said wet-heat treated wheat flour, and the mixture was prepared. The mixture was placed in a heat-resistant aluminum pouch, degassed and sealed, and then placed in a retort kiln and heated under pressure at 120° C. for 15 minutes. After heat dissipating the pouch after heating under pressure, the contents were taken out and used as a composition for bakery foods. A part of the obtained composition for bakery foods was taken and the gluten vitality (GV) and the degree of α formation were measured. The results are shown in Table 1.

(Production Examples 2 to 11) Production of composition for bakery food

A composition for bakery food was prepared in the same procedure as in Production Example 1, except that the conditions of the moist heat treatment or the conditions of the pressurized heat treatment were changed as shown in Table 1. A part of the obtained composition for bakery food was taken and the GV and the degree of α formation were measured. The results are shown in Table 1.

(Comparative Examples 1 to 2)

20 parts by mass of water was added to 100 parts by mass of soft wheat flour (manufactured by Nissin Foods; Comparative Example 1) or strong wheat flour (manufactured by Nissin Foods; Comparative Example 2), fed to an extruder, stirred at 160° C. for 20 minutes, and moist heat treated wheat flour was prepared. After cooling the obtained wet-heat treated wheat flour, 100 mass parts of water (about 25 degreeC) was added and stirred with respect to 100 mass parts of said wet-heat treated wheat flour, and the obtained mixture was made into the composition for bakery foods. A part of the obtained composition for bakery food was taken and the GV and degree of α formation were measured. The results are shown in Table 1.

(Production Example 12) Preparation of composition for bakery food

Without adding water to 100 parts by mass of soft wheat flour (manufactured by Nisshin Foods), it was fed to an extruder and stirred at 50°C for 20 minutes to prepare dry heat treated wheat flour. After cooling the obtained dry heat treated wheat flour, 100 parts by mass of water (about 25°C) was added to 100 parts by mass of the dry heat treated wheat flour and stirred to prepare a mixture. The mixture was placed in a heat-resistant aluminum pouch, degassed and sealed, and then placed in a retort kiln and heated under pressure at 120° C. for 15 minutes. After heat dissipating the pouch after heating under pressure, the contents were taken out and used as a composition for bakery foods. A part of the obtained composition for bakery food was taken and the GV and degree of α formation were measured. The results are shown in Table 2.

(Production Examples 13 to 22) Production of composition for bakery food

A composition for bakery food was prepared in the same procedure as in Production Example 12, except that the conditions of the dry heat treatment or the conditions of the pressurized heat treatment were changed as shown in Table 2. A part of the obtained composition for bakery food was taken and the GV and the degree of α formation were measured. The results are shown in Table 2.

(Comparative Example 3)

100 parts by mass of soft wheat flour (manufactured by Nisshin Foods) was fed to an extruder without adding water, and stirred at 160°C for 20 minutes to prepare dry heat treated wheat flour. After cooling the obtained dry heat treated wheat flour, 100 parts by mass of water (about 25°C) was added and stirred with respect to 100 parts by mass of the dry heat treated wheat flour, and the obtained mixture was used as a composition for bakery foods. A part of the obtained composition for bakery food was taken and the GV and degree of α formation were measured. The results are shown in Table 2.

(Comparative Example 4)

100 mass parts of water (about 25 degreeC) was added and stirred with respect to 100 mass parts of soft wheat flour (made by Nissin Foods), and the mixture was prepared. The mixture was placed in a heat-resistant aluminum pouch, degassed and sealed, and then placed in a retort kiln and heated under pressure at 120° C. for 15 minutes. After heat dissipating the pouch after heating under pressure, the contents were taken out and used as a composition for bakery foods. A part of the obtained composition for bakery food was taken and the GV and degree of α formation were measured. The results are shown in Table 3.

(Comparative Examples 5 to 6)

100 mass parts of water (about 25 degreeC) was added and stirred with respect to 100 mass parts of soft wheat flour (made by Nissin Foods), and the mixture was prepared. The mixture was placed in a heat-resistant aluminum pouch and heated in a hot water bath at 95° C. for 5 minutes or 60 minutes while being opened. After heat dissipating the pouch after heating, the contents were taken out and used as a composition for bakery foods. A part of the obtained composition for bakery food was taken and the GV and degree of α formation were measured. The results are shown in Table 3.

(Comparative Examples 7 to 8)

100 parts by mass of soft wheat flour (manufactured by Nisshin Foods) was fed to an extruder without adding water, and stirred at 160°C for 20 minutes to prepare dry heat treated wheat flour. After cooling the obtained dry heat treated wheat flour, 100 parts by mass of water was added and stirred to prepare a mixture with respect to 100 parts by mass of the dry heat treated wheat flour. The mixture was placed in a heat-resistant aluminum pouch and heated in a hot water bath at 95° C. for 5 minutes or 60 minutes while being opened. After heat dissipating the pouch after heating, the contents were taken out and used as a composition for bakery foods. A part of the obtained composition for bakery food was taken and the GV and degree of α formation were measured. The results are shown in Table 3.

(Test Example 1) Manufacture of bread

Coupe bread was manufactured by a straight method using the following bread raw materials containing the bakery food composition of Production Example or Comparative Example. First, put the composition for bakery food in a bowl and spread it out well. Here, the rest of the bread raw materials were added and mixed in the order of low speed 3 minutes, medium speed 5 minutes, and low speed 2 minutes with a mixer to prepare bread dough. The bread dough was fermented at 75% humidity and 27 ° C for 60 minutes, then divided and molded, baked for 60 minutes, and then baked in an oven at 210 ° C for 15 minutes to prepare coupe bread. After cooling each coupe bread until it reached room temperature, 10 trained panelists consumed it to evaluate the texture of the bread. Evaluation was performed according to the following evaluation criteria, and the average value of the evaluation results of 10 persons was obtained. A result is shown to Tables 1-3.

＜Ingredients for bread＞

Composition for bakery food 15 mass parts

・Strong wheat flour (Camellia; manufactured by Nissin Foods) 45 mass parts

・Yeast 0.5 parts by mass

・Yeast food 0.2 parts by mass

·sugar 5 parts by mass

·salt 2 parts by mass

·margarine 5 parts by mass

·Rolling eggs 5 parts by mass

·water balance

Sum 100 parts by mass

<Evaluation Criteria>

(Moist)

5 points: There is enough moisture that seems to stick to the lips. very good

4 points: There is a sticky feeling. Good

3 points: There is no dryness, but there is a slight moist feeling

2 points: Less moist feeling, slightly crumbly, slightly soft, poor

1 point: very poor because of little moist feeling, crumbly, or strong soft texture

(Chewy taste, texture that melts well in the mouth)

5 points: There is no stickiness in the mouth, and the chewy taste is very good, very good

4 points: There is a little stickiness in the mouth, but the chewy taste is good. Good

3 points: There is a slightly sticky feeling in the mouth, but there is a chewy taste

2 points: There is a feeling of stickiness in the mouth, and the chewy taste is slightly inferior, and is poor.

1 point: Sticky feeling in the mouth, chewy taste is poor, very poor

Claims (15)

The composition for bakery foodstuffs formed by heat-processing the mixture containing heat-processed wheat flour and water under pressure. The method of claim 1,
The composition, wherein the heat-treated wheat flour is wet heat-treated wheat flour or dry-heat treated wheat flour. According to claim 1 or 2,
A composition having a gluten vitality of 0 to 30%. According to any one of claims 1 to 3,
A composition having a degree of α conversion of 40 to 100%. Heat treatment A method for producing a composition for bakery food products, including subjecting a mixture containing wheat flour and water to heat treatment under pressure. The method of claim 5,
The method, wherein the heat-treated wheat flour is wet heat-treated wheat flour or dry heat-treated wheat flour. According to claim 5 or 6,
The method in which the said mixture is a mixture of 100 mass parts of raw materials containing the said heat-treated wheat flour, and 50-200 mass parts of water. According to any one of claims 5 to 7,
The method in which the said pressurized heat treatment is heat treatment for 5 to 120 minutes at 50-200 degreeC under airtightness. According to any one of claims 5 to 8,
The gluten vitality of the composition for bakery food is 0 to 30%, the method. According to any one of claims 5 to 9,
The method according to which the degree of α formation of the composition for bakery food is 40 to 100%. A method for producing a bakery food comprising preparing dough containing the composition for bakery food according to any one of claims 1 to 4 or the composition for bakery food produced by the method according to any one of claims 5 to 10. The method of claim 11,
The method whose solid content of the said composition for bakery foodstuffs in the total solid content of the said dough is 2-50 mass %. According to claim 11 or 12,
The method, wherein the dough further comprises wheat flour. According to any one of claims 11 to 13,
A method comprising further heating the prepared dough. A bakery food containing the composition for bakery food according to any one of claims 1 to 4 or the composition for bakery food manufactured by the method according to any one of claims 5 to 10.