WO2009122900A1 - ベーカリー食品用ミックス - Google Patents
ベーカリー食品用ミックス Download PDFInfo
- Publication number
- WO2009122900A1 WO2009122900A1 PCT/JP2009/055179 JP2009055179W WO2009122900A1 WO 2009122900 A1 WO2009122900 A1 WO 2009122900A1 JP 2009055179 W JP2009055179 W JP 2009055179W WO 2009122900 A1 WO2009122900 A1 WO 2009122900A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- mix
- bakery food
- parts
- texture
- mass
- Prior art date
Links
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
- 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
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/45—Wafers
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
Definitions
- the present invention relates to a bakery food mix from which a bakery food with a crunchy texture can be obtained, and a bakery food produced using the mix.
- the bakery food mix of the present invention is particularly suitable as a mix for baked goods, a hot cake or a waffle.
- Bakery foods such as takiyaki, imagawayaki, large format yaki, dorayaki, waffles, etc. are foods in which ingredients such as koji and cream are wrapped in a skin mainly composed of flour.
- the grilled eel, Imagawa ware, and large size ware are preferred because they have a crispy texture and a fragrant flavor.
- the conventional product is fragrant with a relatively crispy texture when freshly baked, but it is not fully satisfactory, and the texture and flavor will deteriorate over time.
- Patent Document 1 discloses an eggshell powder and a melting point of 40 as a roasted-like food that exhibits a freshly baked texture when heated in a microwave oven even when frozen or chilled.
- a baked potato-like food consisting of a skin to which oils and fats at or above ° C. have been added has been proposed.
- the technique described in Patent Document 1 prevents the texture of the baked potato-like food from being lowered by freezing or chilled storage, and does not improve the texture when baked.
- Patent Document 2 describes a mixed powder for shoe skin comprising 100 parts by weight of a starch mixture of pregelatinized and non-crosslinked pregelatinized starch and 0.1 to 20 parts by weight of casein as an expanding agent. .
- the technique described in Patent Document 2 is a technique for simplifying the manufacturing process and improving the production efficiency of shoe skin, and does not improve the texture of shoe skin.
- Patent Document 3 discloses a dough for puffed food that can produce puffed food such as shoe skin in a simple process without using eggs and wheat flour. And puffed food dough containing a portion. However, the shoe skin produced from this puffed food dough has a soft texture, not a crisp texture.
- An object of the present invention is to provide a bakery food mix that can obtain a baked food with a crunchy texture and can maintain a texture and flavor when baked for a long time.
- the present invention achieves the above object by providing a bakery food mix characterized by containing starch and milk protein.
- a baked food with a crisp texture can be obtained, and the crisp texture and flavor when baked can be maintained for a long time.
- the milk protein used in the present invention is not particularly limited, and examples thereof include casein, casein salts (such as sodium caseinate and calcium caseinate), ⁇ -lactoglobulin, ⁇ -lactoglobulin, and serum albumin.
- a food material containing milk protein for example, whole milk powder, skim milk powder, whey powder and the like can also be used.
- the food material containing milk protein it is preferable to use a food material containing 5% by mass or more of milk protein. In the present invention, one or more selected from these milk proteins or foods containing milk proteins can be used.
- the content of the milk protein is preferably 0.1 to 10% by mass, more preferably 0.2 to 3% by mass in the bakery food mix of the present invention.
- the content of the milk protein is preferably 0.1 to 10% by mass, more preferably 0.2 to 3% by mass in the bakery food mix of the present invention.
- the starch used in the present invention is not particularly limited, and examples thereof include corn, wheat, potato, rice, tapioca, sweet potato, waxy corn, high amylose corn, glutinous rice, barley, mung beans, sago, and corn.
- Grain flour or starch used as a raw material, and processed or modified starch obtained by subjecting these starches to any one or more treatments such as pregelatinization, acetylation, etherification, and crosslinking can be used.
- starch made from corn, wheat, potato, rice, or tapioca is particularly preferable. In the present invention, one or more selected from these starches can be used.
- the content of the starch is preferably 30 to 95% by mass and more preferably 40 to 90% by mass in the bakery food mix of the present invention.
- the content of the starch is preferably 30 to 95% by mass and more preferably 40 to 90% by mass in the bakery food mix of the present invention.
- the bakery food mix of the present invention preferably further contains an emulsifier in addition to the milk protein and starch.
- emulsifiers include glycerin fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, glycerin succinic acid fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polysorbate, and the like.
- emulsifiers include glycerin fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, glycerin succinic acid fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polysorbate, and the like.
- glycerin fatty acid ester and / or propylene glycol fatty acid ester it is particularly preferable to use glycerin fatty acid ester and / or propylene glycol fatty acid ester, and it is more preferable to use glycerin fatty acid ester and propylene glycol fatty acid ester in combination.
- the content of the emulsifier is preferably 0.01 to 5% by mass, more preferably 0.2 to 2% by mass in the bakery food mix of the present invention.
- the mix for bakery foods of this invention contains fats and oils in addition to said milk protein and starch.
- fats and oils include rapeseed oil, soybean oil, sesame oil, corn oil, palm oil, sunflower oil, safflower oil, shortening, butter, cocoa butter, lard, head, olive oil and the like, especially rapeseed oil, soybean oil, palm oil. Shortening is preferred.
- the content of these fats and oils is preferably 1 to 15% by mass and more preferably 3 to 10% by mass in the bakery food mix of the present invention. By containing 1 to 15% by mass of these fats and oils, it is possible to obtain a bakery food mix with a more crunchy and preferable texture.
- the bakery food mix of the present invention can be used for the manufacture of bakery foods such as simmered, okonomiyaki, takoyaki, hot cake, American dog, waffle, dorayaki, pizza, crepe, donut, etc. It is suitable as a mix for cakes or waffles.
- the sardine ware referred to in the present invention is a concept including Imagawa ware and large size ware.
- raw materials and additives conventionally used in the bakery food such as wheat flour, other flours, soy protein, wheat protein, egg powder, Dietary fiber, swelling agent, thickener (pectin, carrageenan, xanthan gum, guar gum, locust bean gum, etc.), salt, sugar, sweetener, spice, seasoning, vitamins, minerals, pigment, flavoring, etc.
- pectin, carrageenan, xanthan gum, guar gum, locust bean gum, etc. salt, sugar, sweetener, spice, seasoning, vitamins, minerals, pigment, flavoring, etc.
- a composition corresponding to the target bakery food for example, an example of a preferable blending example in the case where the bakery food mix of the present invention is a baked mix, a hot cake mix or a waffle mix is shown below.
- the bakery food mix of the present invention can produce a bakery food by a method similar to the conventional bakery food production method using a bakery food mix except that the mix is used. That is, according to a conventional method according to the type of the desired bakery food, the bakery food mix of the present invention, in addition to water or milk, if necessary, egg, fat, sugar, dairy product, emulsifier, yeast, chocolate, What is necessary is just to add cocoa, fruit juice, etc. suitably, and to mix and to bake.
- the amount of water added to the bakery food mix of the present invention is appropriately determined depending on the type of the desired bakery food. For example, in the case of a baked mix, the amount of water is preferably 50 to 200 parts by mass with respect to 100 parts by mass of the mix.
- 80 to 150 parts by mass of water is more preferable.
- 30 to 150 parts by mass of water is preferable with respect to 100 parts by mass of the mix, more preferably 50 to 80 parts by mass of water.
- 100 parts by mass of the mix On the other hand, 60 to 150 parts by mass of water is preferable, and 80 to 120 parts by mass of water is more preferable.
- the ingredients are not limited, and conventionally used ingredients can be used, for example, salmon, cream, jam, Chocolate, cheese, ice cream, marron paste, sweet potato paste, curry, rice cake and the like can be used.
- the bakery food of the present invention produced using the bakery food mix of the present invention retains a crispy texture for a long time, and also retains a crispy texture even when frozen or refrigerated. Freezing can be performed by a conventional method and may be quick freezing or slow freezing, but is preferably quick freezing.
- the method for thawing the frozen bakery food of the present invention is not particularly limited. For example, natural thawing, chilled thawing, microwave thawing, a method of thawing by immersing in running water or water while packed in a bag, etc. Any method may be used.
- Evaluation test example 1 Using the baked bakery mixes prepared in Examples 1 to 13 and Comparative Examples 1 to 4, baked potatoes were produced by the following methods. (Manufacturing method of firewood) 100 parts by mass of the mixture for roasting and 110 parts by weight of water were mixed, and this was fired at 180 ° C. for 6 minutes in a roasting machine to obtain roasted. The texture of the obtained baked ware was evaluated according to the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Tables 1-5.
- Method for producing hot cake 100 parts by mass of the mix for hot cake, 60 parts by mass of water and 25 parts by mass of egg were mixed, and this was baked on an iron plate at 185 ° C. for 3 minutes for the front and 3 minutes for the back to obtain a hot cake.
- the texture of the obtained hot cake was evaluated according to the following evaluation criteria.
- the evaluation results (average score of 10 panelists) are shown in Table 6.
- a waffle mix (100 parts by mass), water (100 parts by mass) and egg (20 parts by mass) were mixed and baked at 180 ° C. for 5 minutes by a waffle maker to obtain a waffle.
- the texture of the obtained waffles was evaluated according to the following evaluation criteria.
- the evaluation results (average score of 10 panelists) are shown in Table 7.
- the texture of the obtained baked ware was evaluated according to the following evaluation criteria when stored in a hot warmer set at 65 ° C. for 2 hours.
- the evaluation results (average score of 10 panelists) are shown in Table 8.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
Description
これらのなかでも、特にグリセリン脂肪酸エステルおよび/またはプロピレングリコール脂肪酸エステルを用いることが好ましく、グリセリン脂肪酸エステルおよびプロピレングリコール脂肪酸エステルを併用することがより好ましい。
上記乳化剤の含有量は、本発明のベーカリー食品用ミックス中、0.01~5質量%が好ましく、0.2~2質量%がより好ましい。上記乳化剤を含有させることにより、ホットウォーマーなどの保温器に数時間保管しても、食感が劣化することなく、焼き立て時のサクサクした食感を維持するベーカリー食品を得ることができる。
これら油脂の含有量は、本発明のベーカリー食品用ミックス中、1~15質量%が好ましく、3~10質量%がより好ましい。これら油脂を1~15質量%含有させることにより、よりサクサクとした好ましい食感のベーカリー食品用ミックスを得ることができる。
例えば、本発明のベーカリー食品用ミックスを、鯛焼き用ミックス、ホットケーキ用ミックスまたはワッフル用ミックスとする場合の好ましい配合例の一例を次に示す。
薄力粉 0~60質量部
澱粉 30~90質量部
糖類 3~15質量部
油脂 1~15質量部
カゼインNa 0.1~10質量部
グリセリン脂肪酸エステル 0.5~1質量部
薄力粉 0~60質量部
強力粉 0~20質量部
澱粉 30~50質量部
糖類 10~30質量部
油脂 1~5質量部
膨張剤 1~5質量部
カゼインNa 0.1~5質量部
グリセリン脂肪酸エステル 0.8~1.5質量部
香料 0.1質量部
薄力粉 10~40質量部
強力粉 5~30質量部
澱粉 30~60質量部
油脂 1~20質量部
糖類 1~20質量部
膨張剤 0.5~5質量部
カゼインNa 0.1~5質量部
グリセリン脂肪酸エステル 0.2~0.8質量部
表1~5に示す配合により鯛焼き用ミックスをそれぞれ調製した。
実施例1~13および比較例1~4で調製した鯛焼き用ミックスを用いて、下記の方法により鯛焼きをそれぞれ製造した。
(鯛焼きの製造方法)
鯛焼き用ミックス100質量部および水110質量部を混合し、これを鯛焼き機にて180℃で6分焼成し、鯛焼きを得た。
得られた鯛焼きについて、食感を下記の評価基準により評価した。その評価結果(10名のパネラーの平均点)を表1~5に示す。
5点:非常にサクサクしている
4点:ややサクサクしている
3点:普通
2点:やや引きを感じる
1点:引きを強く感じる
表6に示す配合によりホットケーキ用ミックスをそれぞれ調製した。
実施例14~16および比較例5で調製したホットケーキ用ミックスを用いて、下記の方法によりホットケーキをそれぞれ製造した。
ホットケーキ用ミックス100質量部、水60質量部および卵25質量部を混合し、これを185℃の鉄板にて表3分、裏3分焼成し、ホットケーキを得た。
5点:表面が非常にサクサクしている
4点:表面がややサクサクしている
3点:普通
2点:やや引きを感じる
1点:引きを強く感じる
表7に示す配合によりワッフル用ミックスをそれぞれ調製した。
実施例17~19および比較例6で調製したワッフル用ミックスを用いて、下記の方法によりワッフルをそれぞれ製造した。
ワッフル用ミックス100質量部、水100質量部および卵20質量部を混合し、これをワッフルメーカーにて180℃で5分焼成し、ワッフルを得た。
5点:表面が非常にサクサクしている
4点:表面がややサクサクしている
3点:普通
2点:やや引きを感じる
1点:引きを強く感じる
実施例20~24で調製した鯛焼き用ミックスを用いて、下記の方法により鯛焼きをそれぞれ製造した。
鯛焼き用ミックス100質量部および水110質量部を混合し、これを鯛焼き機にて180℃で6分焼成し、鯛焼きを得た。
5点:非常にサクサクしている
4点:ややサクサクしている
3点:普通
2点:やや引きを感じる
1点:引きを強く感じる
Claims (6)
- 澱粉と乳蛋白とを含有することを特徴とするベーカリー食品用ミックス。
- さらに乳化剤を含有する請求の範囲第1項記載のベーカリー食品用ミックス。
- 前記乳蛋白が、カゼインまたはカゼイン塩である請求の範囲第1項または第2項記載のベーカリー食品用ミックス。
- 前記澱粉が、コーン、小麦、馬鈴薯、米、タピオカのいずれかを原料とする澱粉である請求の範囲第1~3項のいずれかに記載のベーカリー食品用ミックス。
- 請求の範囲第1~4項のいずれかに記載のベーカリー食品用ミックスを用いて製造されたことを特徴とするベーカリー食品。
- ベーカリー食品が、鯛焼き、ホットケーキまたはワッフルである請求の範囲第5項記載のベーカリー食品。
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020107018417A KR101318691B1 (ko) | 2008-04-02 | 2009-03-17 | 베이커리 식품용 믹스 |
JP2010505555A JP5562230B2 (ja) | 2008-04-02 | 2009-03-17 | ベーカリー食品用ミックス |
EP09726577.1A EP2258199B1 (en) | 2008-04-02 | 2009-03-17 | Mix for bakery food |
CN2009801036760A CN101932246B (zh) | 2008-04-02 | 2009-03-17 | 烘焙食品用混合物 |
HK11103264.0A HK1148907A1 (en) | 2008-04-02 | 2011-03-30 | Mix for bakery food |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008-096454 | 2008-04-02 | ||
JP2008096454 | 2008-04-02 |
Publications (1)
Publication Number | Publication Date |
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WO2009122900A1 true WO2009122900A1 (ja) | 2009-10-08 |
Family
ID=41135286
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2009/055179 WO2009122900A1 (ja) | 2008-04-02 | 2009-03-17 | ベーカリー食品用ミックス |
Country Status (7)
Country | Link |
---|---|
EP (1) | EP2258199B1 (ja) |
JP (2) | JP5562230B2 (ja) |
KR (1) | KR101318691B1 (ja) |
CN (1) | CN101932246B (ja) |
HK (1) | HK1148907A1 (ja) |
TW (1) | TWI478671B (ja) |
WO (1) | WO2009122900A1 (ja) |
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JP2013059270A (ja) * | 2011-09-12 | 2013-04-04 | Nisshin Foods Kk | アメリカンドッグ用バッターミックス |
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US10667549B2 (en) | 2012-06-05 | 2020-06-02 | Intercontinental Great Brands Llc | Shredded products having a marbled surface |
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JP2014054205A (ja) * | 2012-09-12 | 2014-03-27 | Unitec Foods Co Ltd | プレミックス粉 |
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JP2020171237A (ja) * | 2019-04-11 | 2020-10-22 | 日本製粉株式会社 | 新規食感を有するドーナツ |
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JP2021126047A (ja) * | 2020-02-10 | 2021-09-02 | 株式会社ニップン | 保温耐性のある型焼き菓子及びその製造方法 |
JP7490379B2 (ja) | 2020-02-10 | 2024-05-27 | 株式会社ニップン | 保温耐性のある型焼き菓子及びその製造方法 |
WO2024070643A1 (ja) * | 2022-09-27 | 2024-04-04 | 日清オイリオグループ株式会社 | シュー皮用油脂組成物 |
Also Published As
Publication number | Publication date |
---|---|
HK1148907A1 (en) | 2011-09-23 |
KR101318691B1 (ko) | 2013-10-16 |
JPWO2009122900A1 (ja) | 2011-07-28 |
CN101932246B (zh) | 2013-03-27 |
EP2258199A1 (en) | 2010-12-08 |
JP5562230B2 (ja) | 2014-07-30 |
JP5955883B2 (ja) | 2016-07-20 |
EP2258199A4 (en) | 2011-03-23 |
TWI478671B (zh) | 2015-04-01 |
TW201000015A (en) | 2010-01-01 |
EP2258199B1 (en) | 2017-04-19 |
KR20100130181A (ko) | 2010-12-10 |
CN101932246A (zh) | 2010-12-29 |
JP2014132907A (ja) | 2014-07-24 |
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