WO2014128873A1

WO2014128873A1 - Composition for dough-based foods

Info

Publication number: WO2014128873A1
Application number: PCT/JP2013/054265
Authority: WO
Inventors: 裕之水渕; 金子　敦
Original assignee: 昭和産業株式会社
Priority date: 2013-02-21
Filing date: 2013-02-21
Publication date: 2014-08-28

Abstract

Provided is an excellent composition for dough-based foods, said excellent composition being capable of yielding goods which suffer from little deterioration of mouthfeel. The excellent composition is selected from the group consisting of (a) a composition which contains wheat flour and an emulsifying agent, (b) a composition which contains wheat flour and an animal and/or vegetable protein, (c) a composition which contains wheat flour and β-starch and (d) a composition which contains wheat flour and oil or fat. The excellent composition can yield excellent dough-based foods. Examples of the dough-based foods include bakery goods, confectionary goods, baked bread products, fried products, products reheated in a microwave oven, white baked breads, chewy goods, steamed goods, cakes, confectionary products baked on a hot plate, and snack foods.

Description

Dough-based food composition

The present invention relates to a dough-based food composition. More specifically, the present invention relates to a composition for bread products, confectionery products and snack products, a composition used for baked products, steamed products and oil-boiled products, a composition used for microwave oven reheat products, and the like.

Bread and confectionery originated from ancient Egypt and Mesopotamia, BC, but spread around the world as trade between the world became popular. After that, by combining with the local food culture, bread and confectionery according to each region's ethnicity, religion and customs came to be made. In the following, we will pick up processed products made from flour such as wheat flour typical of each country.
In Japan, bread such as Anpan and jam bread; steamed buns such as steamed buns and steamed castella; Snacks such as baking are listed.

In China, Shihi-ma-shao-bing (zhi-ma-shao-bing), red bean paste (hong-dou-bing), beef bowl (niu-rou-xian-bing) ), White bun (bai-man-tou; steamed bread), oil husk (you-su-pi; Chinese-style pie), open mouth (kai-kou-xiao; fried donut), turf hemisphere (zhi-ma-qiu) ; Sesame sesame dumplings), Asa (ma-hua; Chinese-style Karinto), Sha-qi-ma (Chinese-style), Yue-bing, Feng-li-su; Pineapple sweets , Ma-lai-gao (steamed castella), maple (ma-shu), pine kou (song-gao; rice flour cake), wa-tou (steamed bread of corn and soybean) Etc.

In Thailand, Khanom Towapep (mochi rice cake), Khanom Chan (rice flour steamed cake), Khanom Kluwai (rice flour and banana steamed cake), Khanom Tonyip (egg yolk and sugar cake), Khanom Toon Yoto (sweet rice candy), Khanom Met Kanun (beans, potatoes and cassava sweets), Khanom For Ithong (yolk and sugar sweets), Sankaya Fuck Tone (pumpkin sweets with custard) ), Khanom Moken (baked confectionery with taro), Khanom Twiwi-(Thai-style rice bun), Khanom Sari (Thai-style steamed cake), Khanom Turn (Thai-style steamed cake), Parton Ko (fried bread), Khanom・ Clock (Takoyaki with Thai rice flour), Khanom Buan (Thai crepe), etc.

In Indonesia, Apum (sweet steamed bread), Que Mankook (sweet steamed bread), Pastel (Indonesian fried dumplings), Putu Ayu (steamed cake), Nagasari (coconut milk and banana steamed confectionery), Resol (Risoles) ) (Indonesian-style spring rolls), Sasagon (mochi rice cake), Bol (sponge cake).
In Malaysia, Apan Bari (Malaysian-style pancake), Cue (sweet rice steamed with rice cake powder, rice flour, sago flour, etc.), Tosai (Malay-style crepe), Iduri (black lens) Bean and rice flour steamed bread), Roti Chanai (Malay crepe, thin bread), Pao (Malay meat bun), Wu Tau Guo (Yam and rice flour cake), Oil strip (fried bread) And yellow pear candy.

In Singapore, multava (pancakes with ingredients), doce (bean and rice pancakes), crab meat wraps (boiled pork with buns), moon cakes (non-sweet cakes), nonya cakes, Popia (prepared crepes), Roti Terror (egg pancake), Roti Plata (Singapore crepes, thin bread).

In Vietnam, Bain Goi (rice flour steamed confectionery), Bain Zua Bon (baked coconut bread), Bain Sue Kem (Custard Puff Cream), Bain Chuon (Banana Cake), Bain Bao Tit Heo (Fried meat man), Bain Me (Vietnamese sandwich), Bain Bao (Vietnamese Chinese bun), Bain Beo (Vietnamese steamed rice cake), Bain Kep Me (Vietnamese waffle), Bain franc (Vietnamese style) Custard pudding), Bain Theo (Vietnamese style okonomiyaki).

In the Philippines, puto (steamed rice flour), empanada (spanish-style meat pie), ensaimada (sweet bread), puto bibinka (rice flour hot cake), puto bonbon (confectionery with rice flour), etc. .

By the way, flour products using flour can be broadly classified into bread products, confectionery products, and snack products.
Moreover, a wheat flour product is manufactured by combining heating methods such as baking, steaming, oil frying and boiling alone or in combination of two or more. As special heating methods, iron plate firing, boiling before firing, steaming before cooking oil, and the like are known. In general, the above-mentioned bread products, confectionery products, and snack products are roughly classified into three types of “baked products”, “steamed products”, and “oiled product” according to the final heating method.
In addition, when a flour product is stored and distributed at room temperature, chilled or frozen, the flour product to be stored and distributed may be reheated or naturally thawed in a microwave oven, oven, steamer, fryer, etc. or eaten as it is. .
Bread products, confectionery products, and snack products can also be manufactured by weighing each raw material at the time of manufacture. However, in order to ensure product uniformity, ease of work, and economy, raw materials required in advance It is also possible to use a premix (prepared for Prepared Mix) in which

In the case of producing a small amount of premix, the premix is produced by mixing various raw materials using a mixing mixer such as a cutter mixer.
When a large amount of premix is manufactured, it is manufactured through processes such as weighing of various raw materials, pneumatic transportation, mixing, prevention of foreign matter mixing, packaging, and quality inspection.

When a flour processed product is commercialized using flour (for example, wheat flour, wheat flour and rice flour, etc.), the texture of the product deteriorates over time. It is possible to reduce the deterioration of the texture by making full use of the storage technology, but considering the storage at room temperature, transfer at room temperature, simpler handling, etc., a dough-based food composition that can reduce the deterioration of texture, It is desired by a wide range of users such as food manufacturers, food dealers and households.
An object of the present invention is to provide an excellent dough-based food composition capable of obtaining a product that can reduce texture deterioration.

Therefore, the present inventor has studied various compositions for dough-based foods containing flour, and if the composition for dough-based foods of the present invention is used, it is possible to obtain an excellent flour product that can reduce texture deterioration. I found out. Furthermore, the inventor has found a composition specialized for bakery products, confectionery products, baked products, steamed products, oil cake products, iron plate baked products, microwave oven reheat products, etc., and completed the present invention. It was.

Here, the “texture” is mainly the mouthfeel when eating a product (for example, soft feeling (soft and elastic without crushing), mouth melting feeling (gluing in the mouth by chewing etc.) It is not shaped like a lip and has a little lingering sensation), crispness (easily chewable texture), hardened texture, feeling of elasticity (moderate softness and resilience combined with elasticity, easy to chew crispness It has goodness and does not excessively adhere to the oral cavity such as teeth and tongue), a feeling of dryness, etc. The texture in the oral cavity is distinguished from the texture (eg, over the throat) when passing through the esophagus, which is mainly required for noodle products.
“Dough” refers to a kneaded (ie, dough) or water-soluble (ie, batter) dough such as flour.
The “dough-based food” is a flour product obtained from a dough using a composition containing at least flour among flour.

That is, the present invention provides the following [1] to [11].
[1] A dough-based food composition according to any one of the following (a) to (d):
(A) Composition comprising wheat flour and emulsifier (b) Composition comprising wheat flour and animal and / or vegetable protein (c) Composition comprising wheat flour and β-starch (d) Composition comprising wheat flour and fat

[2] The composition for a dough-based food according to [1], which is a composition for bread products, a composition for confectionery products, or a composition for snack products.

[3] The composition according to [1] or [2], wherein the composition (b) is a composition for a microwave reheated product and is as described in (1) and / or (2) below: Composition.
(1) Flour: 100 parts by weight of animal and / or vegetable protein: 0.2-10 parts by weight, dietary fiber: 0.01-5 parts by weight, thickener: 0.005-10 parts by weight Department.
(2) One or more of the following can be selected and used.
Animal and / or vegetable protein: egg protein, milk protein, wheat protein, soybean protein.
-Flour other than dietary fiber and / or wheat flour: barley bran, wheat bran, soybean pulp, de-embryonic corn flour.
Thickener: xanthan gum, pectin, alginic acid and its derivatives, pregelatinized starch.

[4] The composition according to [1] or [2], wherein the (a) composition is a white baked bread composition and is as described in (1) and / or (2) below: object.
(1) Flour: 0.05 to 5 parts by mass of emulsifier, 0.25 to 4 parts by mass of glucose, and 0.25 to 5 parts by mass of trehalose with respect to 100 parts by mass.
(2) One or more types can be selected from the following and used.
Emulsifier: glycerin diacetyl tartaric acid fatty acid ester, stearoyl lactate, sucrose fatty acid ester, glycerin fatty acid ester (monoglyce).

[5] The composition according to [1] or [2], wherein the composition (c) is a product composition having a moist feeling and is as described in (1) and / or (2) below: Composition.
(1) (β-starch / pregelatinized starch) mass ratio: (1/10 to 20/1)
(2) From the following, one or more can be selected and used.
Β-starch (natural starch and modified starch): derived from waxy rice, derived from waxy corn, derived from tapioca, derived from wheat.
Α-starch (natural starch and modified starch): derived from waxy rice, derived from waxy corn, derived from tapioca, derived from wheat.

[6] The composition according to [1] or [2], wherein the composition (a) is a composition for baked bread products and is as described in (1) and / or (2) below: object.
(1) Emulsifier: 0.05 to 5 parts by mass, thickener: 0.001 to 10 parts by mass, enzyme: 0.1 to 2000 ppm with respect to 100 parts by mass of wheat flour.
(2) One or more of the following can be selected and used.
Emulsifier: glycerin diacetyl tartaric acid fatty acid ester (DATEM), stearoyl lactate, sucrose fatty acid ester, glycerin fatty acid ester (monoglyce).
Thickener: xanthan gum, pectin, alginic acid and its derivatives, pregelatinized starch.
Enzyme: α-amylase, β-amylase, hemicellulase, lipase.
[7] The composition according to item [1] or [2], wherein the composition (b) is a composition for an oil cake product and is as described in (1) and / or (2) below: object.
(1) Flour: Animal and / or vegetable protein: 0.2 to 10 parts by mass with respect to 100 parts by mass.
(2) One or more of the following can be selected and used.
Animal and / or vegetable proteins: egg-derived, milk-derived, soybean-derived, wheat-derived.

[8] The composition (d) is a composition for steamed products, a composition for cake confectionery products, or a composition for baked confectionery products, and is as described in (1) and / or (2) below. The composition according to [1] or [2].
(1) For wheat flour: 100 parts by mass, fats and oils: 0.2 to 15 parts by mass, swelling agent: 0 to 10 parts by mass, and thickener: 0.001 to 10 parts by mass.
(2) From the following, one or more can be selected and used.
Thickener: xanthan gum, guar gum, alginic acid and its derivatives, pregelatinized starch.
[9] The composition (d) is a composition further containing rice flour, and the composition is a composition for steamed products, a composition for cake confectionery products, or a composition for iron plate baked products, and the following ( The composition according to [1] or [2], which is as described in 1) and / or (2).
(1) Wheat flour: 100 parts by weight of fat / oil: 0.2-15 parts by weight, swelling agent: 0-10 parts by weight, thickener: 0.001-10 parts by weight, rice flour: 2-80 parts by weight .
(2) From the following, one or more can be selected and used.
Thickener: xanthan gum, guar gum, alginic acid and its derivatives, pregelatinized starch.

[10] The composition according to [1] or [2], wherein the composition (c) is a composition for a baked iron plate product and is as described in (1) and / or (2) below: .
(1) β-starch: 5 to 100 parts by mass, swelling agent: 0.01 to 10 parts by mass with respect to 100 parts by mass of wheat flour.
(2) From the following, one or more can be selected and used.
Β-starch (natural starch and modified starch): tapioca origin, wheat origin, corn origin, rice origin.

[11] In any one of the above [1] to [10], the fats and oils are mixed so as to be 0.2 to 15% by mass in the composition, and then the fats and oils are permeated for 12 hours or more. The composition for dough-based foods as described.

According to the present invention, it is possible to provide an excellent dough-based food composition capable of obtaining a product that can reduce the deterioration of texture.

<Dough-based food composition of the present disclosure>
The dough-based food composition of the present disclosure uses at least wheat flour, and is any one of the following compositions (a) to (d).
(A) Composition comprising wheat flour and emulsifier (b) Composition comprising wheat flour and animal and / or vegetable protein (c) Composition comprising wheat flour and β-starch (d) Composition comprising wheat flour and fat By using such a composition, it becomes possible to obtain a flour product that can reduce the deterioration of texture.
Examples of “flour products” include bread products, confectionery products, snack products, baked products, steamed products, oil cake products, iron plate baked products, and microwave oven reheat products.

Further, by adding other components to the compositions (a) to (d), a flour product having a better texture can be obtained.
Other ingredients (hereinafter also referred to as “optional ingredients”) include, for example, flours other than wheat flour (eg, rice flour, rye flour, corn flour, etc.), emulsifiers, animal and vegetable proteins, pregelatinized starch, β-starch (natural starch) , Modified starch), fats and oils, thickeners, dietary fiber, yeast, synthetic swelling agents, enzymes, sugars, sugar alcohols, milk / dairy products, preservatives, pH adjusters, bacteriostatic agents, and quality-preserving agents. From these, one kind or two or more kinds can be selected.

小麦 Flour products can be produced by heating methods such as baking, steaming, oil frying, and boiling alone or in combination of two or more. Moreover, as a special heating method, iron plate baking, boiled before baking, steamed before oil cooking, etc. are mentioned.

Generally, bread products can be obtained by obtaining dough from a composition containing wheat flour and appropriately subjecting it to yeast fermentation, followed by heat treatment of the dough.

As bread products, bread such as mountain bread and square bread; sweet bread such as anpan bread, cream bread and jam bread; hearth bread and live red such as French bread; bread rich in fats and oils such as Danish pastry, croissant and brioche ; Table rolls such as butter rolls and hot-dock rolls; Sandwiches and hamburgers, etc. with sandwiched or placed cooked ingredients on baked bread; Bake baked after sandwiched or placed cooked ingredients on dough Cooking bread; Variety bread with various ingredients such as nuts, raisins, brown sugar and orange peel; Middle Eastern bread such as Nan and Pita; Steamed bread such as steamed bread and Chinese bun, and fried bread such as East Donut It is done. Other examples include English muffins, knecke broths, and rusks.

For bread products, standard straight method (straight bowl method); short time straight method; no time method such as standard no-time method and mechanical dough forming method (batch type high-speed mixing method and continuous bread method); liquid type method Medium seed method such as standard medium seed method, 100% medium seed method, long-term medium seed method, refrigerated medium seed method, sweetened medium seed method; re-mix method (Remix Method); Risch method); sour seed method; hop seed method; medium noodle method; Cholly wood method; continuous bread method; frozen dough method (retard dough method).
As firing conditions, it is generally performed at about 180 to 220 ° C.
For example, the standard straight method and the standard medium seed method are as follows.
(1) Straight method: Mixing material measurement->mixing->fermentation->punch->fermentation->division-> bench time->molding->proof->heating-> eating.
(2) Medium seed method: Medium seed mixing → Medium seed fermentation → Main rice mixing → Floor time → Division / rounding → Bench time → Molding → Proofer → Heating → Eating.
Industrially, the dough may be refrigerated or frozen after mixing and before baking, and may be distributed after packaging with a cooling step after baking. Furthermore, when eating, it may be reheated by an oven, a steamer, or a fryer.

In general, a confectionery product can be obtained by obtaining a dough or batter dough from a composition containing wheat flour and heating the dough.

Confectionery products include sponge cakes such as short cakes, roll cakes, torte, decoration cakes, chiffon cakes and scones; butter cakes such as pound cakes, fruit cakes, butter cakes, cheesecakes, baumkuchen and muffins; cream puffs and eclairs Choux pastries such as santonole; fermented confectionery such as Danish pastries, sabaran, bubba, brioche, croissants, donuts; American pie and tartlets, tartlets, millefeuilles, francs, struthels, fine cookies, sables, etc .; Other examples include waffles; pancakes, hot cakes, crepes, puddings, pizza pie, meat pie, cake donuts and the like.
As a method for producing a confectionery product, there are a side-standing method, a separate method, an all-in-mix method for sponge cakes; a sugar batter method, a flower batter method, an all-in-mix method for butter cakes, and the like.
The confectionery product manufacturing methods can be broadly divided into confectionery product manufacturing methods in which the dough is molded and heated using filling and topping before baking, and confectionery product manufacturing methods processed by filling and topping after baking. It is done. Moreover, when manufacturing a confectionery product, you may shape | mold into arbitrary shapes.
For example, the standard all-in-mix method and the standard sugar batter method are as follows.
(1) Sponge cake all-in-mix method: Add foaming emulsifier to raw materials such as flour, sugar, egg and mix → Dough mold → Heat → Cool → Eating.
(2) Butter cake / sugar batter method: Add sugar to fat and mix → Add eggs little by little and mix → Finally add flour → Mix → Mold dough → Heat → Cool → Eat.

In addition, there are Dorayaki, Imagawayaki, Taiyaki, Okonomiyaki, Takoyaki, Akashiyaki, Ikayaki, Monjayaki, American Dog, Potato Dog, and Cheese Dog (Cheese Waffle) as snack products unique to Japan. There are pizza, chijimi, etc. as snack products other than Japan.
Dorayaki and Imagawa Yaki are obtained by baking batter dough, and American dogs are obtained by attaching batter dough to ingredients and oiling it.

In general, a snack product is provided in place of a light meal excluding snack confectionery. However, in the present disclosure, a dough or batter dough containing flour is obtained, and an auxiliary material (meat, It can be obtained by adding a food such as seafood, vegetable or other animal / vegetable food).
The above bread products, confectionery products, and snack products may be products using secondary materials used for topping, filling, etc., as long as the effects of the present technology are not impaired, and products formed in an arbitrary shape. Also good.

Obtaining bread, confectionery products, snack products, baked / steamed / oiled / baked iron plate products, products for reheating microwave ovens, etc. with reduced texture deterioration by the dough-based food composition of the present disclosure Can do. Based on the compositions (a) to (d), the quality of the product such as texture, taste and appearance can be further improved.
The dough-based food composition is preferably a powdered premix powder (also referred to as a prepared powder) by mixing the components. “Premix flour” refers to cooked powder that can easily cook the flour product of the present disclosure.

What is necessary is just to use what is marketed as flour used for this indication. As the said commercial item, flour of various protein content is marketed now, but it will not specifically limit unless the effect of this technique is impaired. The wheat flour of the present disclosure may be durum flour made from durum wheat, which is known as a raw material for pasta. Generally, gluten-rich flour is used for bread products; flours with low gluten are used for confectionery and snack products, and a combination of wheat flour and a plurality of flours determined to be optimal by those skilled in the art is used. .

Furthermore, in order to provide a texture and flavor other than the texture and flavor produced by using wheat flour, flour other than flour may be included.
Examples of cereal flours other than wheat flour include rice flour, rye flour, barley flour, oat flour, buckwheat flour, barn flour, millet flour, and corn flour. Among the flours of the present disclosure, one or more types can be selected.
Examples of the corn flour used in the present disclosure include corn as a raw material, as it is or after degermination treatment, pulverized and milled; corn endosperm portion ground and the like. For example, corn meal, corn flour, de-embryonic corn flour, corn pulverized powder, corn grits and the like can be mentioned, and one or more of them can be selected and used.
The rice flour used in the present disclosure is dried and milled using rice as a raw material as it is or after water absorption or heat gelatinization. Rice flour can be classified as raw glutinous rice, gelatinized glutinous rice, raw glutinous rice, and gelatinized glutinous rice. Among the rice flour of the present disclosure, one or more kinds can be selected and used.

The emulsifier used in the present disclosure mainly has the function of a surfactant and is used for the purpose of emulsification, dispersion, penetration, washing, foaming, mold release, etc. in foods, and starch and protein modification. Food additive and its preparation.
Examples of emulsifiers used in the present disclosure include glycerin fatty acid ester (monoglycer), glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, glycerin acetic acid ester, polyglycerin. Glycerin fatty acid esters such as fatty acid ester and polyglycerin condensed ricinoleic acid ester; sorbitan fatty acid ester; propylene glycol fatty acid ester; sucrose fatty acid ester; stearoyl lactate of stearoyl calcium lactate and sodium stearoyl lactate; polysorbate (polyoxyethylene sorbitan fatty acid ester) ); Lecithin, enzymatically degraded lecithin, enzyme-treated lecithin; saponins, sterols, etc. And the like.
Among the emulsifiers of the present disclosure, one or more kinds can be selected and used.

The protein used in the present disclosure is preferably an animal protein and / or a vegetable protein.
Examples of animal proteins used in the present disclosure include proteins obtained from eggs and dairy products as raw materials. For example, egg-derived protein, milk-derived protein, gelatin and the like can be mentioned.
For example, examples of “egg-derived protein” include egg yolk, egg white, and concentrated egg. Examples of this state include powder, liquid, frozen, and concentrated.
For example, as “milk-derived protein”, raw milk, skim milk, component-adjusted milk, fermented milk (eg, cheese, yogurt, etc.), casein, whey protein, whey protein concentrate (WPC), and whey whey protein (WPI) Etc.

The “vegetable protein” used in the present disclosure is a product obtained by extracting grains (eg, beans (eg, soybeans, peas, etc.), wheat, rice, etc.) as a raw material and using the original production method of the proteins contained therein. It can be used as a material. Examples of the vegetable protein include soybean-derived protein, wheat-derived protein, and rice-derived protein. Of these, one or more can be selected.
Examples of “soybean-derived protein” include defatted soybeans after oil extraction, soybean extract protein (also referred to as powdered soymilk) obtained by defatting defatted soybeans to increase protein content, concentrated soy protein defatted, desugared and ash, Examples include separated soybean protein that has been desugared and deashed.
Examples of the “wheat-derived protein” include gluten, gliadin, glutenin and the like obtained by fractionating them.
Examples of “rice-derived protein” include oryzinin and the like.
One or more of the proteins of the present disclosure can be selected and used.

The starch used in the present disclosure is preferably β-starch and / or pregelatinized starch.

Β-starch in the present disclosure means starch that has not been gelatinized, and is starch other than “pregelatinized starch” described below. Examples of the β-starch include natural starch and modified starch.
Natural starch generally refers to a material that does not dissolve in cold water but is simply dispersed and suspended in an emulsion, and can be used as a raw material for modified starch.
As the “natural starch” used in the present disclosure, for example, cereals such as corn starch (eg, starch such as normal corn, waxy corn, high amylose corn), wheat starch, rice starch (eg, glutinous rice starch, glutinous rice starch, etc.) (Ground) starch; potato starch, tapioca starch (eg cassava starch, manioca starch, etc.), sago starch, sweet potato starch and other potato starches (underground) starch; And other starches such as lotus starch and hishi starch.

The “modified starch” used in the present disclosure can be broadly classified into “chemically modified starch”, “physically modified starch”, “enzyme modified starch”, etc. A treated starch with improved physical properties. “Chemically modified starch”, “physically modified starch”, “enzyme modified starch” and the like can be used alone or in combination of two or more.

As “chemically modified starch”, for example, roasted dextrin (for example, dextrin, british gum, etc.); acid-treated starch, degradation product of oxidized starch, etc .; oxidized starch (for example, oxidized starch, dialdehyde starch, etc.); starch ester (Eg starch acetate, phosphate starch, octanyl succinate starch); starch ether (eg hydroxyalkyl starch (preferably alkyl group is ethyl or propyl, etc.), carboxymethyl starch, cationic starch, cyanoethyl starch, etc.); Cross-linked starch (eg, phosphate-crosslinked starch, glycerol-crosslinked starch, formalin-crosslinked starch, etc.); graft starch (eg, polyacrylic acid-grafted starch, co-dextrin, etc.) and the like.
“Oxidized starch” refers to starch treated with an oxidizing agent such as sodium hypochlorite or other oxidizing agents, such as dialdehyde starch oxidized with periodate, unprocessed Also included within the scope of oxidized starches of the present disclosure are self-modified starches obtained by thermochemical treatment with an oxidizing agent such as persulfate immediately before use.
“Starch ester” is also referred to as esterified starch, and refers to a product in which various functional groups are ester-bonded by reacting starch with an organic acid, an inorganic acid or a salt thereof.
“Crosslinked starch” refers to a product in which a polyfunctional group is bonded to hydroxyl groups of two or more starches by various crosslinking agents.
“Graft starch” refers to a product obtained by reacting starch (preferably cationic) with a monomer that is a polymer such as (meth) acrylamide.
The chemically modified starch of the present disclosure can be obtained by a general method for obtaining chemically modified starch. Chemically modified starch can be obtained, for example, by a production method including a treatment in which one or a combination of roasting treatment, oxidation treatment, ether treatment, crosslinking treatment, grafting treatment and the like are combined. Examples of the chemically modified starch include phosphate-crosslinked starch, hydroxypropyl phosphate-crosslinked starch, acetylated phosphate-crosslinked starch, starch acetate, and oxidized starch.
Further, a chemically modified starch obtained by a production method including at least an ether treatment is preferable, and a chemically modified starch obtained by a production method including an ether treatment and a crosslinking treatment is further preferred.

Examples of the “physically modified starch” include wet heat-treated starch, radiation-treated starch, fractionated amylose, pregelatinized starch, and the like.
Examples of the “enzyme-modified starch” include maltodextrin, cyclic starch (for example, cyclic dextrin etc.), amylose and the like.

Among the β-starches disclosed herein, one or more can be selected and used.

The “pregelatinized starch” in the present disclosure is obtained by drying a starch paste solution that has been swollen and not precipitated by heating an aqueous suspension of raw material starch or treating with an alkali or the like. It is done.
Examples of the raw material starch include the above-mentioned natural starch and modified starch.
The method for processing the modified starch is not particularly limited as long as the effect of the present technology is not impaired. Examples of the pregelatinized modified starch include pregelatinized phosphate cross-linked starch, pregelatinized hydroxypropyl phosphate cross-linked starch, pregelatinized acetylated phosphoric acid cross-linked starch, pregelatinized acetic acid starch, and pregelatinized oxidized starch.
Among the pregelatinized starches of the present disclosure, one or more kinds can be selected and used.

The “oil and fat” used in the present disclosure is not particularly limited as long as it is edible and does not impair the effects of the present technology. Examples of the fats and oils include liquid vegetable fats and oils such as soybean oil, corn oil, rice oil, palm kernel oil, rapeseed oil and sunflower oil; liquid animal fats and oils such as fish oil; and hardened oil obtained by hardening these liquid fats and oils by hydrogenation; Solid vegetable oils and fats such as palm oil and cocoa butter; Solid animal fats and oils such as milk butter (eg, fermented butter, unsalted butter, salted butter, etc.), pork fat, beef tallow and sheep fat; And solid or fluid oils and fats (for example, shortening), and plastic or fluid oils and fats (for example, margarine and fat spread) emulsified with water and the like. Moreover, it is also possible to prepare fats and oils in powder form.
Among the fats and oils of the present disclosure, one or more kinds can be selected and used.

The “thickener” used in the present disclosure is used for the purpose of imparting viscosity to food or for adjusting the viscosity.
Examples of thickeners used in the present disclosure include polysaccharides present in sap such as gum arabic and tragacanth; polysaccharides present in seeds such as beans such as locust bean gum, guar gum, tara gum, tamarind seed gum; alginic acid, carrageenan Polysaccharides present in seaweeds such as; fruits such as pectin or pectic acid, polysaccharides present in leaves, rhizomes, etc .; fermentation products of microorganisms such as curdlan, xanthan gum, gellan gum, pullulan; crystalline cellulose, chitosan, etc. And derivatives thereof (for example, esters), salts (for example, sodium, potassium, magnesium, calcium, etc.) and the like.
Among the thickeners of the present disclosure, one type or two or more types can be selected and used.

A swelling powder (also referred to as a synthetic swelling agent) used in the present disclosure expands a product such as confectionery by generating carbon dioxide gas.
As the swelling agent of the present disclosure, for example, one or more alkali preparations (for example, sodium bicarbonate (also referred to as sodium bicarbonate, sodium bicarbonate), ammonium bicarbonate, and ammonium chloride) can be selected and used. Depending on the case, one or more various acidic agents may be selected and used in combination with an alkaline agent.
Examples of the oxidizing agent include d-tartaric acid, potassium d-tartrate, monocalcium phosphate, disodium phosphate, calcined alum, fumaric acid, sodium acid pyrophosphate, and glucono delta lactone.
Further, it is possible to use a dispersant added with a blocking agent such as starch.

“Saccharides” used in the present disclosure are classified into monosaccharides, oligosaccharides in which 2 to 10 monosaccharides are polymerized, and polysaccharides having a polymerization degree higher than that, depending on the molecular size (degree of polymerization). being classified.
Examples of monosaccharides include glucose, fructose, arabinose and mannose.
Among oligosaccharides, examples of disaccharides include sucrose (sugar), maltose (maltose), isomaltose, and trehalose. Examples of the trisaccharide include raffinose, maltotriose, and panose.
Examples of the polysaccharide include glycogen, inulin, mannan, and carrageenan.
Moreover, liquid dextrin, powdery dextrin, etc. are mentioned as saccharide which hydrolyzed starch.
Of the saccharides of the present disclosure, one or more can be selected and used.

“Dietary fiber” refers to a saccharide having a degree of polymerization of 10 or more and is not hydrolyzed by endogenous enzymes of the human small intestine.
Examples of dietary fiber used in the present disclosure include polysaccharides (eg, alginic acid, laminarin) contained in, for example, plant gum mucilage (eg, guar gum, konjac mannan, etc.); , Fucoidan, agarose, agaropectin, etc.); for example, pectin contained in citrus fruits, apples, root vegetables, etc .; synthetic polysaccharides (eg, carboxymethylcellulose (CMC), polydextrose, etc.); Fibers (such as lignin, hemicellulose, and cellulose) contained in wheat bran, corn, beans (such as soybeans and peas), and fruits; fibers (such as chitin, crustacean shells) And chitosan etc.).
Examples thereof include grains prepared from raw materials such as cereals (for example, wheat, barley, corn, and rice), legumes (for example, soybeans, peas, and the like), and fruits. The preparation may be performed by a known method such as pulverization, separation, or extraction. Examples of the dietary fiber thus prepared include corn flour, whole grain flour, rice bran, barley bran, wheat bran, soybean pulp, and residue after squeezing fruit juice.
Moreover, as dietary fiber of this indication, it is possible to use the thing containing preferably 1 mass% or more of dietary fiber, More preferably 1.5 mass% or more of dietary fiber. In addition, in the food component database (Ministry of Education, Culture, Sports, Science and Technology: June 25, 2012 last update date), the dietary fiber of corn flour is 1.7 g.
Among the dietary fibers of the present disclosure, one or more can be selected and used.

The “enzyme” used in the present disclosure is used in flour products for the purpose of increasing volume, improving dough stability, preventing aging, improving gluten network, and the like.
Examples of enzymes include α-amylase, β-amylase, glucoamylase, pullulanase, isoamylase, endoprotease, exoprotease, hemicellulase (including xylanase and pentosanase), lactase, lipase, lipoxygenase, glucose oxidase, and transglucosidase. Can be mentioned.
Among the enzymes of the present disclosure, one or two or more can be selected and used.

The composition for a dough-based food of the present disclosure is prepared by adding the above-described optional components and auxiliary materials (eg, eggs, milk, etc.) containing water and / or water as necessary to 100 parts by mass of flour and kneading. , Dough or batter dough can be obtained.
And it becomes possible to make various products by cooking the obtained dough suitably.
Products obtained from the dough-based food composition of the present disclosure can be broadly divided into bread products, confectionery products, and snack products. The bread product, confectionery product and snack product can be further classified into a baked product, a steamed product, an oil cake product and a baked iron plate product according to the final heating method. Iron plate baked products are classified into iron plate baked confectionery products having a saccharide content of 5% or more and iron plate baked cooked products having a saccharide content of less than 5%. Moreover, when distributing a baked product, a steamed product, an oil butter product, and an iron plate baked product to a market, it may be made into the product reheated and cooked with a microwave oven before eating.
As described above, the texture, flavor, appearance, and the like expected by the eater vary depending on the target product and the final heating method. Furthermore, as time passes after making the product, the way the food texture and flavor deteriorate will differ depending on the heating method. Therefore, by providing a more finely divided composition for dough-based foods, it is easier to meet the user's demands for texture, flavor, and the like.

The dough-based food composition of the present disclosure can be made into a flour product after being made into a dough or batter using flour.
Examples of the obtained flour product include those described above.
The flour product can be packaged in a packaging container or a packaging bag. In order to improve the preservability and handleability of the packaged flour product, a bacteriostatic agent such as a preservative and a pH adjuster;

<Composition for microwave oven reheating product of the present disclosure>
As the composition for a microwave reheat product of the present disclosure, it is preferable to use a composition containing the above-mentioned (b) wheat flour and animal and / or vegetable proteins.
More preferably, the composition for a microwave reheat product of the present disclosure preferably includes wheat flour; animal and / or vegetable protein; dietary fiber and / or flour other than flour; thickener.
When the composition for a microwave reheated product of the present disclosure is used, an electron that can reduce texture hardening and surface wrinkles that occur when the temperature is lowered again after reheating the bread in the microwave during eating A range reheat product can be obtained.
For example, in a product such as a hamburger in which ingredients are sandwiched between breads, the amount of heat necessary to heat the ingredients becomes overheated for the breads, so that the texture and wrinkles of the texture become noticeable in conventional breads. End up. However, the product obtained with the composition of the present disclosure can reduce texture hardening and wrinkles after microwave oven recooking. Therefore, it can be said that the composition of the present disclosure is an excellent composition for a microwave oven reheat product.

The animal and / or vegetable protein used in the composition for a microwave reheated product of the present disclosure is as described in the composition for food based on dough, preferably egg protein (preferably powdered egg white). Milk protein (preferably skim milk), soy protein (preferably defatted soybean), wheat protein (gluten), more preferably egg protein.
You may select and use 1 type, or 2 or more types from animal and / or vegetable protein.
Flour other than dietary fiber and / or wheat flour used in the microwave reheat product composition of the present disclosure is as described in the dough-based food composition.
Examples of the corn flour include de-embryonic corn flour and corn pulverized powder, and the de-germ corn flour is also referred to as “corn flour” in the microwave reheat product composition of the present disclosure.
As wheat flour other than dietary fiber and / or wheat flour, wheat bran, barley bran, soybean pulp, and corn flour (de-embryed corn flour) are preferable, and soybean pulp and corn flour (de-germ corn flour) are more preferable. It is.
One or more kinds of flours other than dietary fiber and / or wheat flour may be selected and used.
The thickener used in the microwave reheat product composition of the present disclosure is as described above, and preferably xanthan gum, pectin and alginic acid and derivatives thereof (for example, sodium alginate, alginate, etc.), pregelatinized starch Alginic acid and its derivatives are more preferable. One or more of these thickeners may be selected and used.

Furthermore, the components described in <Dough-based food composition according to the present disclosure> may be appropriately added as optional components.

In the composition for a microwave reheated product, the amount of animal and / or vegetable protein is preferably 0.2 to 12.5 parts by mass, more preferably 0.2 parts per 100 parts by mass of flour. -10 parts by mass, more preferably 1-7 parts by mass.
In the composition for a microwave reheated product, the amount of dietary fiber and / or flour other than flour is preferably 0.01 to 5.25 parts by mass, more preferably 0.005 parts by mass with respect to 100 parts by mass of flour. The amount is 01 to 5 parts by mass, more preferably 0.2 to 2.5 parts by mass.
In the composition for a microwave reheat product, the blending amount of the thickener is preferably 0.005 to 12.5 parts by mass, more preferably 0.005 to 10 parts by mass with respect to 100 parts by mass of the flour. is there.

The composition for a microwave reheated product comprises animal and / or vegetable protein: 0.2 to 10 parts by weight (preferably 1 to 7 parts by weight), dietary fiber and / or 100 parts by weight of flour. Or flour other than wheat flour: 0.01 to 5 parts by mass (preferably 0.2 to 2.5 parts by mass), thickener: 0.005 to 10 parts by mass (preferably 0.01 to 1 part by mass) ) Is preferred.

A method for producing a microwave oven reheat product of the present disclosure uses a composition for a microwave oven reheat product according to the present disclosure to produce a fired product, an oil cake product, a steamed product, or an iron plate fired product by a known production method. Obtained and stored at room temperature, refrigerated (chilled, etc.) and frozen, and the stored product may be reheated in a microwave oven when eating.
Although it does not specifically limit as a microwave oven reheating product obtained, For example, bread products (for example, a hamburger, a hot dog, English muffin, etc.), confectionery products (for example, sponge cake etc.), and snack products (taiyaki, dorayaki) , Imagawa Yaki, Pizza, American Dog, Okonomiyaki, Takoyaki, Chijimi, etc.).

<The composition for white baking bread of this indication>
As the white baked bread composition of the present disclosure, it is preferable to use a composition containing (a) wheat flour and an emulsifier.
More preferably, the white baked bread composition of the present disclosure preferably contains wheat flour, an emulsifier and a saccharide.
“White-type baked bread” is a bread in which, when the temperature of the kiln is 200 ° C. as a baking condition, the lightness reduction rate of the crust portion of the bread after baking relative to the lightness of the dough before baking is 10% or less. is there. This baking temperature of 200 ° C. is a general baking temperature for ordinary bread products other than white-type baking bread.
When a conventional composition for baked bread products is baked at a baking temperature of 200 ° C., a brown baked color is imparted and it is difficult to obtain a white baked bread. Moreover, when baking temperature is lowered, bread without baking color can be obtained, but since the baking time becomes longer, the texture becomes harder, the softness is not felt, and the melting of the mouth becomes worse. However, in the case of using the white baked bread composition of the present disclosure, a baked bread product having a white texture with no baking color even at a baking temperature of 200 ° C. A system-baked bread can be obtained. Moreover, if the composition of the present disclosure is used, white baked bread can be produced at the baking temperature of general bread products, so there is no need to set the baking temperature for the white baked bread, and work efficiency and It is also excellent in terms of productivity improvement.
Therefore, it can be said that the composition of the present disclosure is an excellent composition for white baked bread. Furthermore, since the bread obtained with the composition of the present disclosure is white, various colorants can be blended with the white baked bread composition of the present disclosure as desired. Thereby, various colors can be given to bread, and bread appealing to consumers' sight can be made.

As the emulsifier used in the white baked bread composition of the present disclosure, as described in the composition for food based on dough, preferably glycerin diacetyl tartaric acid fatty acid ester (DATEM), stearoyl lactate, sucrose fatty acid ester And glycerin fatty acid ester (monoglycer), more preferably glycerin diacetyltartaric acid fatty acid ester (DATEM) having an HLB of 8 or more, sucrose fatty acid ester having an HLB of 11 or more, and glycerin in which the fatty acid has a straight chain carbon number of 10 or more. Fatty acid ester (monogli) and stearoyl lactate which is sodium salt or calcium salt. More preferred are glycerin diacetyl tartaric acid fatty acid ester (DATEM) and sucrose fatty acid ester. You may select and use 1 type (s) or 2 or more types from these.
Glucose and trehalose are preferably used as the saccharide used in the white baked bread composition of the present disclosure.

In the white baked bread composition, the amount of the emulsifier is preferably 0.04 to 6 parts by mass, more preferably 0.05 to 5 parts by mass, and still more preferably 0. 1 to 4 parts by mass.
In the white baked bread composition, with respect to 100 parts by weight of wheat flour, preferably 0.25 to 4 parts by weight of glucose and 0.25 to 5 parts by weight of trehalose, more preferably 0.5 to 3 parts by weight of glucose and Trehalose is 0.5 to 4 parts by mass.

The white baked bread composition contains emulsifier: 0.05 to 5 parts by mass (preferably 0.1 to 4 parts by mass), glucose: 0.25 to 4 parts by mass with respect to 100 parts by mass of wheat flour. Trehalose: 0.25 to 5 parts by mass (preferably 0.5 to 3 parts by mass of glucose, 0.5 to 4 parts by mass of trehalose) is preferable.

What is necessary is just to perform the manufacturing method of the composition for white baked bread of this indication by the manufacturing method of a well-known baked bread product using the composition for white baked bread of this indication.
Although it does not specifically limit as obtained white type baking bread, For example, bread, roll bread, hard baking bread, confectionery bread (Japanese style confectionery bread (for example, Anpan etc.), Western style confectionery bread (for example, pastry etc.)), cooking bread, etc. are mentioned. It is done.

<Product with the motivation of the present disclosure>
Compared with existing bread products, confectionery products, and snack products, the product having a moist feeling of the present disclosure has a feeling of elasticity that has both moderate softness and resilience, and has a crispness that can be easily bitten. And those that do not excessively adhere to the oral cavity such as teeth and tongue.
It is preferable to use the composition containing the above-mentioned (c) wheat flour and β-starch as the moist and moist product composition of the present disclosure.
More preferably, the product composition having a moist feeling of the present disclosure includes wheat flour, β-starch and pregelatinized starch.
Traditional bread products, confectionery products, and snack products have used hot water seeds and rice flour, etc., but the former process of wheat flour with hot water makes the process complicated, and the latter has a rice flour aging rate. There has been a demand for a product having a sticky texture that is easy and reduces quality deterioration over time due to aging.
When the composition for products having a moist feeling of the present disclosure is used, a product (for example, a bakery product, a confectionery, etc.) that suppresses hardening of the texture over time due to aging and has a crispness and does not stick to the teeth. Products, snack products, etc.). Therefore, it can be said that the composition of the present disclosure is an excellent composition for products having a sticky feeling.

The β-starch used in the product composition having a sticky feeling of the present disclosure is as described in the composition for food based on dough, preferably, starch derived from wheat, starch derived from waxy rice, starch derived from waxy corn, Natural starch of tapioca-derived starch and these modified β-starch, more preferably tapioca-derived modified β-starch. One or two or more of the β-starch may be selected and used.
The pregelatinized starch used in the product composition having a sticky feeling according to the present disclosure is as described in the composition for food based on dough. Corn-derived pregelatinized starch, tapioca-derived pregelatinized starch and these pregelatinized modified starches, more preferably pregelatinized tapioca modified starch. One or two or more kinds of pregelatinized starch may be selected and used.

In the product composition having a moist feeling, the blending amount of β-starch is preferably 10 to 476.2 parts by mass, more preferably 12 to 468.8 parts by mass, more preferably 100 parts by mass of wheat flour. Is 17.8 to 444 parts by mass.
The blended amount of pregelatinized starch is preferably 1 to 250 parts by weight, more preferably 1.3 to 225 parts by weight, and still more preferably 2 parts per 100 parts by weight of the flour in the product composition having a moist feeling. 2 to 160 parts by mass.
The total amount of β-starch and pregelatinized starch is preferably 11 to 726.2 parts by mass, more preferably 13.3 to 1 part per 100 parts by mass of the flour in the product composition having a moist feeling. 693.8 parts by mass, more preferably 20 to 604 parts by mass.

In the product composition having a moist feeling, the blending mass ratio of (β-starch / pregelatinized starch) is preferably (1/10 to 20/1), more preferably (1/1 to 15 / 1).

The manufacturing method of the product having the motivation of the present disclosure may be cooked according to the product using the product composition having the motivation of the present disclosure. The cooking may be performed by baking, oil boiling, steaming, or iron plate baking alone or in combination of two or more.
Although it does not specifically limit as a product with the feeling of stickiness obtained, Bread products, confectionery products, snack products, baked products, oil cake products, steamed products, iron plate baked products, etc. are mentioned.

<Composition for baked bread products of the present disclosure>
As the baked bread product composition of the present disclosure, it is preferable to use a composition containing the above (a) wheat flour and an emulsifier.
More preferably, the composition for a baked bread product of the present disclosure preferably contains wheat flour, an emulsifier, a thickener and an enzyme.
When the composition for a baked bread product of the present disclosure is used, a baked bread product can be obtained in which the flavor is not lost after baking and the soft feeling and the good meltability are maintained. Furthermore, a baked bread product that maintains the deliciousness when baked can be obtained by delaying or preventing aging. Therefore, it can be said that the composition of the present disclosure is an excellent composition for baking bread products.

The emulsifier used in the composition for baked bread products of the present disclosure is as described in the composition for food based on dough, preferably glycerin diacetyl tartaric acid fatty acid ester (DATEM), stearoyl lactate, sucrose fatty acid ester, And glycerin fatty acid ester (monoglyce). More preferably, glycerin diacetyl tartaric acid fatty acid ester (DATEM) having an HLB of 8 or more, sucrose fatty acid ester having an HLB of 11 or more, a glycerin fatty acid ester (monoglyce) having a straight chain of 10 or more carbon atoms, and a sodium salt or Stearoyl lactate, which is a calcium salt.
More preferred are glycerin diacetyl tartaric acid fatty acid ester (DATEM) and stearoyl lactate which is a sodium salt or calcium salt. You may select and use 1 type (s) or 2 or more types from the said emulsifier.
The thickener used in the composition for a baked bread product of the present disclosure is as described in the composition for food based on dough, preferably alginic acid and derivatives thereof, xanthan gum and pectin, more preferably alginic acid. And its derivatives, and pectin. You may select and use 1 type (s) or 2 or more types from the said thickener.
The enzyme used in the composition for a baked bread product of the present disclosure is as described above for the dough-based food composition, preferably α-amylase, β-amylase, and hemicellulase, more preferably α. -Amylase. One or two or more of these enzymes may be selected and used.
Furthermore, the components described in <Dough-based food composition of the present disclosure> may be appropriately added as optional components.

In the composition for baked bread products, the amount of the emulsifier is preferably 0.045 to 5.5 parts by weight, more preferably 0.05 to 5 parts by weight, and still more preferably 0 to 100 parts by weight of wheat flour. 1 to 4 parts by mass.
In the composition for baked bread products, the blending amount of the thickener is preferably 0.0008 to 12 parts by mass, more preferably 0.001 to 10 parts by mass, and still more preferably 0 to 100 parts by mass of wheat flour. 0.01 to 1 part by mass.
In the composition for baked bread products, the enzyme content is preferably 0.08 to 2100 ppm, more preferably 0.1 to 2000 ppm, and still more preferably 5 to 1500 ppm with respect to 100 parts by weight of wheat flour.

What is necessary is just to perform the manufacturing method of the baking bread product of this indication by the above-mentioned manufacturing method of bread using the composition for baking bread products of this indication. Firing may be performed in an oven or an iron plate (griddle).
Although it does not specifically limit as a baked bread product obtained, For example, bread, roll bread, hard-baked bread, confectionery bread (Japanese style confectionery bread (for example, an bread etc.), Western style confectionery bread (for example, pastry etc.)), cooking bread, etc. are mentioned. It is done.

<Composition for Oil Butter Product of the Present Disclosure>
It is preferable to use the composition containing the above-mentioned (b) wheat flour and animal and / or vegetable protein as the composition for oily product of the present disclosure.
More preferably, the composition for oily product of the present disclosure preferably contains wheat flour, animal and / or vegetable protein, and an emulsifier.
In the case of using the composition for an oily product of the present disclosure, it is possible to obtain an oily product in which oil absorption is reduced, crispness is maintained, and quality deterioration due to change with time can be suppressed. Therefore, it can be said that this composition is an excellent composition for oil-dried products.

The animal protein and / or vegetable protein used in the composition for the oily product of the present disclosure is as described in the composition for dough-based food, and preferably derived from egg, soybean, wheat, and It is derived from milk, and of these, egg-derived protein is preferred.
Of the animal protein and / or vegetable protein, powdered egg white, defatted soybean powder, gluten, and skim milk are preferable, and defatted soybean powder and powdered egg white are more preferable.
You may select and use 1 type, or 2 or more types from the said animal protein and / or vegetable protein.

The emulsifier used in the composition for an oil butter product of the present disclosure is as described in the composition for a dough-based food. Preferably, glycerin diacetyl tartaric acid fatty acid ester (DATEM), stearoyl lactate, sucrose fatty acid ester, And glycerin fatty acid ester (monoglyce). More preferably, glycerin diacetyl tartaric acid fatty acid ester (DATEM) having HLB of 8 or more, sucrose fatty acid ester having HLB of 11 or more, glycerin fatty acid ester (monoglyce) having a straight chain of 11 or more carbon atoms, and sodium salt or Stearoyl lactate, which is a calcium salt. More preferred are glycerin diacetyl tartaric acid fatty acid ester (DATEM) and stearoyl lactate which is a sodium salt or calcium salt.
You may select and use 1 type (s) or 2 or more types from the said emulsifier.
Furthermore, the components described in <Dough-based food composition of the present disclosure> may be appropriately added as optional components.

The method for producing an oily product of the present disclosure may be performed by a known method for producing an oily product using the composition for an oily product of the present disclosure.
Oil cooking is a method of cooking foods in a large amount of heated oil. What is necessary is just to perform oil-boiled temperature normally at 100 degreeC or more.
The oil to be used for the oil is not particularly limited as long as it is an edible oil. Animal fats and oils.
The oil-boiled product obtained is not particularly limited, and examples thereof include fried bread, fried confectionery, and fried snack products.

<Composition for steamed product, cake confectionery product, and iron plate baked confectionery product of the present disclosure>
As the composition for steamed products, cake confectionery products, and iron plate baked confectionery products of the present disclosure, it is preferable to use a composition containing the above (d) wheat flour and fats and oils.
In the composition containing (d) wheat flour and fat, more preferably, the composition for steamed product / confectionery product / iron plate baked confectionery product of the present disclosure contains wheat flour, fat / oil and an expanding agent.
When the composition for steamed products, cake confectionery products, and iron plate baked confectionery products of the present disclosure is used, the disappearance of the flavor over time after cooking is suppressed, the texture of the texture due to aging is suppressed, the melting of the mouth is worsened It is possible to obtain steamed products, cake confectionery products, and iron plate baked confectionery products that can be suppressed and can maintain a soft feeling and deliciousness during cooking. Therefore, it can be said that the composition of the present disclosure is an excellent composition for steamed products, cake confectionery products, and iron plate baked confectionery products.
In addition, the composition for iron plate baked products is divided into a composition for iron plate baked confectionery products with a high saccharide content and a composition for iron plate baked cooked products with a low saccharide content. In the present disclosure, a saccharide content of less than 5% is a composition for a baked baked product, and a composition having 5% or more is a composition for a baked confectionery product.

The fats and oils used in the composition for steamed products, cake confectionery products, and iron plate baked confectionery products of the present disclosure may be selected from one or more of those described in the composition for dough-based foods. .
The expansion agent used in the composition for steamed products, cake confectionery products, and iron plate baked confectionery products of the present disclosure is as described in the composition for dough-based foods.

It is preferable that the composition for steamed products, cake confectionery products, and iron plate baked confectionery products of the present disclosure contain the thickener described in the composition for food based on dough, and among these thickeners, preferably alginic acid And derivatives thereof, xanthan gum, guar gum, and pregelatinized starch, and more preferably xanthan gum and guar gum. You may select and use 1 type (s) or 2 or more types among the said thickeners.
The steamed product / cake confectionery product / iron plate baked confectionery product composition of the present disclosure preferably contains the rice flour described in the dough-based food composition.
Furthermore, the components described in <Dough-based food composition of the present disclosure> may be appropriately added as optional components.

In the composition for steamed products, cake confectionery products, and iron plate baked confectionery products, the compounding amount of the synthetic swelling agent is preferably 0 to 11 parts by mass, more preferably 0 to 10 parts by mass, and even more preferably 1 to 8 parts by mass. It is.
In the composition for steamed products, cake confectionery products, and iron plate baked confectionery products, the amount of fats and oils is preferably 0.15 to 11 parts by mass, more preferably 0.2 to 15 parts by mass with respect to 100 parts by mass of flour. Part, more preferably 1 to 12 parts by weight.
In the composition for steamed products, cake confectionery products, and iron plate baked confectionery products, the blending amount of the thickener is preferably 0.001 to 12.5 parts by mass, more preferably 0. 001 to 10 parts by mass, more preferably 0.01 to 1 part by mass.
In the composition for steamed products, cake confectionery products, and iron plate baked confectionery products, when trying to obtain a product containing rice flour, the amount of rice flour is preferably 1.5 to 82 parts by mass, more preferably 2 to 80 parts. Part by mass, more preferably 4 to 75 parts by mass. Adding rice flour increases the feeling of softness and melting in the mouth.

The method for producing the steamed product / cake confectionery product / iron plate baked confectionery product of the present disclosure uses the composition for the steamed product / cake confectionery product / iron plate baked confectionery product of the present disclosure, What is necessary is just to perform with the manufacturing method of a baked confectionery product. For cake confectionery products, baking (oven baking, iron plate baking, etc.), steaming, oil frying, etc. may be performed.
The obtained steamed product / cake confectionery product / iron plate baked confectionery product is not particularly limited, and examples thereof include cakes, hot cakes, steamed bread, muffins, taiyaki, Imagawa ware, and dorayaki. Snack products such as Taiyaki, Imagawayaki, Dorayaki, etc., with a sugar content of 5% or more can be classified as baked confectionery products.

<Composition for an iron plate baking cooked product of the present disclosure>
As the composition for an iron plate baked cooked product of the present disclosure, it is preferable to use the composition containing the above (c) wheat flour and β-starch.
More preferably, the composition for an iron plate baked cooked product of the present disclosure preferably contains wheat flour, β-starch and a swelling agent.
When using the composition for an iron plate baked and cooked product of the present disclosure, an iron plate baked and cooked product having good meltability of the inner phase can be obtained. This iron plate baking cooked product is obtained using batter dough and vegetables or meat and seafood. Since such an excellent iron plate baked cooked product can be obtained, this composition can be said to be a specialized composition for obtaining an iron plate baked cooked product.

The β-starch used in the composition for an iron plate baked cooked product of the present disclosure is as described in the composition for food based on dough, but preferably natural starch derived from tapioca, natural starch derived from wheat, rice-derived Natural starch, natural starch derived from corn, natural starch derived from potato, and modified β-starch thereof (for example, oxidized starch). One or two or more of the β-starch may be selected and used.
The expansion agent used in the composition for a baked cooked product of the present disclosure is as described in the composition for food based on dough.
Furthermore, the components described in <Dough-based food composition of the present disclosure> may be appropriately added as optional components.

In the composition for a baked iron plate product, the amount of β-starch is preferably 4 to 110 parts by weight, more preferably 5 to 100 parts by weight, and still more preferably 10 to 90 parts by weight with respect to 100 parts by weight of wheat flour. Part.
In the composition for an iron plate baked cooked product, the blending amount of the expansion agent is preferably 0.0075 to 11 parts by mass, more preferably 0.01 to 10 parts by mass, and still more preferably 0 to 100 parts by mass of wheat flour. 1 to 8 parts by mass.

What is necessary is just to perform the manufacturing method of the iron plate baking cooking product of this indication by well-known iron plate baking using the composition for iron plate baking cooking products of this indication. Iron plate baking is heating an iron plate and baking batter dough or dough dough with the heated iron plate.
Although it does not specifically limit as an iron plate baking cooking product obtained, For example, snack products, such as okonomiyaki, takoyaki, Chijimi, etc. are mentioned.

<Dough-based food composition impregnated with fats and oils of the present disclosure>
The method for producing the dough-based food composition of the present disclosure is not particularly limited, but the dough-based food composition of the present disclosure can be obtained by mixing desired components.
And when obtaining the dough-based food having a better texture, it is preferable that the fats and oils are permeated into components other than the fats and oils in the dough-based food composition.
As the fats and oils, the fats and oils described in the above <composition for dough-based foods of the present disclosure> may be used, but it is desirable to use fats and oils other than powdered fats and oils, and it is particularly preferable to use liquid fats and oils.
In any one of the dough-based food compositions shown in (a) to (d), when taking a form containing fats and oils as a component in the composition, the fats and oils are permeated for a predetermined time after the fats and oils are mixed. It is preferable.
(A) Composition comprising wheat flour and emulsifier (b) Composition comprising wheat flour and animal and / or vegetable protein (c) Composition comprising wheat flour and β-starch (d) Composition comprising wheat flour and fat As a method of mixing the fats and oils, (1) a method of mixing ingredients other than fats and fats, which are components in the composition for food based on dough of the present disclosure, and fats and oils at the same time; (2) dough based food of the present disclosure A method in which components other than fats and oils are mixed in advance, and fats and oils are added to the mixture and mixed; (3) components other than fats and oils that are components in the dough-based food composition And a part of the oil and fat are mixed and then the remaining oil and fat are added and mixed so as to obtain a desired oil and fat blending amount. Thereby, an oil-and-fat mixture can be obtained.
The amount of the oil / fat is preferably 0.2 to 15% by mass, more preferably 1 to 12% by mass of the oil / fat in the composition.
Examples of the mixing include uniform dispersion with a mixer. The mixing time is not particularly limited.
The predetermined time is preferably 12 hours or longer, more preferably 24 hours or longer. By making it pass for a predetermined time, it can be set as the composition for dough-based foods which fats and oils permeate | transmitted enough, By this, the dough-based food excellent in texture can be obtained.
From the composition for dough-based foods infiltrated with fats and oils as described above, the dough is prepared by adding water or / and water-containing auxiliary materials (egg, milk, etc.) as appropriate, and the dough is finally heated to a texture. An excellent dough-based food can be obtained. The manufacturing method and example product of the dough-based food are as illustrated in the above-mentioned <dough-based food composition of the present disclosure>.

Hereinafter, the present invention (the present disclosure) will be described in detail by way of examples. However, the present invention (the present disclosure) is not limited to these examples.

In addition, it shows in the following tables about each sensory evaluation criteria performed in [Example].
The lightness is an index representing the color tone, and is also referred to as “reflectance” and may be expressed as an L value. White has a lightness of 100% and black has a lightness of 0%. It can be measured by using a spectroscopic color difference meter. In the test example, the brightness of the crust portion of the product was measured with a spectroscopic color difference meter SZ-Σ90 (manufactured by Nippon Denshoku Industries Co., Ltd.).
The lightness reduction rate was calculated by the following calculation formula (1).
・ Lightness reduction rate (%)
= 100 × (lightness before firing−lightness after firing) / lightness before firing Formula (1)

<Test Example 1-11: Microwave Reheating Pan (Range Pan)>
100 parts by mass of each premix shown in Table 2 and raw materials other than fats and oils (yeast 1.5, sugar 15, salt 2, water 62 with respect to 100 parts by mass of the premix), using a vertical mixer, low speed The mixture was kneaded for 3 minutes and medium speed for 5 minutes, oil and fat (shortening 10) was added, and further kneaded at low speed for 2 minutes, medium speed for 4 minutes and high speed for 1 minute to obtain a dough. The obtained dough was fermented for 30 minutes, and after dividing into 75 g, a bench time of 30 minutes was taken. After forming into a bun type and taking a proof for 90 minutes, it was baked at 185 ° C. for 12 minutes. The baked range bread was stored at room temperature for 24 hours, refrigerated for 24 hours, and frozen for 24 hours, reheated (1500 W, 15 seconds) in a microwave oven, and then baked. Test example 1 is a comparative product.
The range pan reheated by the microwave oven was subjected to sensory evaluation by an evaluation panel. Sensory evaluation used the thing after baking and the thing 24, 72 hours after baking. As shown in Table 2, good results were obtained in Test Example 2-11 (more Test Example 2-10). Further, Test Example 3-9 was good, and Test Example 4-7 was particularly good.
From this result, the composition of the microwave oven reheated bread is 100 parts by weight of flour, animal and / or vegetable protein: 0.2 to 10 parts by weight (preferably 1 to 7 parts by weight), Flour other than dietary fiber and / or wheat flour: 0.01-5 parts by mass (preferably 0.2-2.5 parts by mass), thickener: 0.005-10 parts by mass (preferably 0.01 ~ 1 part by weight) was considered preferable.
When pregelatinized starch is used as a thickener, it is preferably 1 to 10 parts by weight with respect to 100 parts by weight of flour. When a thickener other than pregelatinized starch is used, 100 parts by weight of flour. It was considered that 0.01 to 1 part by mass with respect to parts was preferable.

<Test Example 12-22: White baked bread (white bread)>
Each premix shown in Table 3 and medium-sized raw materials (70 parts by weight of wheat flour, 3 parts by weight of yeast, 0.1 part by weight of yeast food, 40 parts by weight of water), using a vertical mixer, 3 minutes at low speed, It was mixed for 2 minutes at medium speed and fermented at 28 ° C. for 4 hours. Ingredients other than fats and oils of the obtained dough and the main body (30 parts by mass of premix, 2 parts by mass of salt, 25 parts by mass of water) are kneaded for 3 minutes at low speed and 4 minutes at medium speed, and fats and oils (5 parts by weight of shortening) are added. Furthermore, the dough was obtained by mixing for 2 minutes at low speed and 4 minutes at medium speed. The obtained dough was fermented for 30 minutes, divided into 50 g, and a bench time of 30 minutes was taken. After molding into a roll mold using a molder and taking a proof for 90 minutes, white bread was obtained by baking at 200 ° C. for 8 minutes.
The obtained white bread was subjected to sensory evaluation by an evaluation panel. Test example 12 is a comparative product. The lightness was measured using a spectroscopic color difference meter at the crust site before firing and after firing, and those with a lightness reduction rate of 10% or less were regarded as acceptable products.
The sensory evaluation was performed after 2, 24, 48 and 72 hours after firing.
As shown in Table 3, good results were obtained in Test Example 13-22 (more Test Example 14-21). Furthermore, Test Examples 15-20 were good, and Test Examples 16-19 were particularly good.
From this result, the composition of the white baked bread is emulsifier: 0.05 to 5 parts by mass (preferably 0.1 to 4 parts by mass), glucose: 0.25 to 100 parts by mass of wheat flour. 4 parts by mass, trehalose: 0.25 to 5 parts by mass (preferably 0.5 to 3 parts by mass of glucose, 0.5 to 4 parts by mass of trehalose) was considered preferable.

<Test Example 23-100: Product with sticky texture>
<Test Example 23-35: Product having sticky texture: Sticky texture snack>
100 parts by mass of each premix and raw materials (liquid oil (rapeseed oil) 30 parts by mass, egg 25 parts by mass, water 70 parts by mass) shown in Table 4 are mixed using a vertical mixer at a low speed of 1 minute and a medium speed of 8 minutes. A dough was obtained. The obtained dough was divided, molded into a 15 g spherical shape, and then baked at 185 ° C. for 16 minutes to obtain a sticky texture snack.
The obtained sticky texture snack was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48 and 72 hours after firing. As shown in Table 4, good results were obtained in Test Examples 25-35 (more Test Examples 26-35 and Test Examples 27-34). Furthermore, Test Examples 28-33 were good, and Test Examples 29-32 were particularly good.
From this result, it is considered that a product having a sticky texture, such as a sticky food snack composition, preferably has a “β-starch / pregelatinized starch” mass ratio of 0.1 to 20 (preferably 1 to 15). It was. Further, it was considered that 10 to 700 parts by mass of starch was preferable with respect to 100 parts by mass of wheat flour.

<Test Example 36-48: Product having a sticky texture: Sticky texture bread>
100 parts by mass of each premix shown in Table 5 and raw materials other than fats and oils (10 parts by mass of sugar, 1.8 parts by mass of salt, 3 parts by mass of yeast, and 60 parts by mass of water) were mixed at low speed 3 using a vertical mixer. The mixture was kneaded for 3 minutes at medium speed, oil and fat (5 parts by weight of shortening) was added, and further kneaded at low speed for 3 minutes and medium speed for 4 minutes to obtain a dough. The obtained dough was fermented for 30 minutes, divided into 60 g, and a bench time of 30 minutes was taken. Molded into a roll using a molder, and after taking 90 minutes, baking was performed at 200 ° C. for 10 minutes to obtain a sticky texture bread.
The resulting sticky texture bread was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48 and 72 hours after firing. As shown in Table 5, good results were obtained in Test Examples 38 to 48 (more Test Examples 39 to 48 and Test Examples 40 to 47). Further, Test Examples 41-46 were good, and Test Examples 42-45 were particularly good.
From this result, it is considered that a product having a sticky texture, such as a sticky bread composition, preferably has a “β-starch / pregelatinized starch” mass ratio of 0.1 to 20 (preferably 1 to 15). It was. Further, it was considered that 10 to 700 parts by mass of starch was preferable with respect to 100 parts by mass of wheat flour.

<Test Example 49-61: Product having a sticky texture: Sticky texture cake donut>
100 parts by mass of each premix shown in Table 6 and raw materials (2 parts by mass of sugar, 1 part by mass of sodium chloride, 0.2 parts by mass of an expanding agent (bicarbonate, glucono delta lactone), 30 parts by mass of liquid oil (rapeseed oil), 25 eggs (Mass part, 70 parts by mass of water) were mixed until uniform to obtain a dough. The obtained dough was divided into 50 g, formed into a spherical shape, and then oiled at 175 ° C. for 4 minutes to obtain a sticky texture cake donut.
The resulting sticky texture cake donut was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48, and 72 hours had passed after oiling. As shown in Table 6, good results were obtained in Test Examples 51-61 (more Test Examples 52-61 and Test Examples 53-60). Furthermore, Test Examples 54 to 59 were good, and Test Examples 55 to 58 were particularly good.
From this result, the product having a sticky texture, for example, the composition of the sticky texture cake donut, preferably has a “β-starch / pregelatinized starch” mass ratio: 0.1 to 20 (preferably 1 to 15). Thought. Further, it was considered that 10 to 700 parts by mass of starch was preferable with respect to 100 parts by mass of wheat flour.

<Test Example 62-74: Product having sticky texture: Steamed bread with sticky texture>
100 parts by mass of each premix shown in Table 7 and raw materials (100 parts by mass of sugar, 100 parts by mass of egg, 10 parts by mass of foamable emulsified oil and fat, 80 parts by mass of water), using a vertical mixer, 1 minute at low speed, It was scraped off and chased at a low speed of 1 minute to obtain a batter dough. 80 g of the obtained dough was put in a mold and steamed for 13 minutes to obtain a sticky steamed bread.
The obtained sticky steamed bread was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48, and 72 hours after steaming. As shown in Table 7, good results were obtained in Test Examples 64-74 (more Test Examples 65-74 and further Test Examples 66-73). Further, Test Examples 67-72 were good, and Test Examples 68-71 were particularly good.
From this result, the product having a sticky texture, for example, a sticky steamed bread composition, preferably has a “β-starch / pregelatinized starch” mass ratio: 0.1 to 20 (preferably 1 to 15). Thought. Further, it was considered that 10 to 700 parts by mass of starch was preferable with respect to 100 parts by mass of wheat flour.

<Test Example 75-87: Product having a sticky texture: Sticky texture sponge cake>
100 parts by mass of each premix shown in Table 8 and raw materials (egg 120 parts by mass, foamable emulsified oil and fat 10 parts by mass, sugar 120 parts by mass, water 10 parts by mass) using a vertical mixer, low speed 1 minute, The dough is obtained by mixing at high speed until the specific gravity reaches 0.65. 40 g of the obtained dough was put into a mold having a bottom diameter of 55 mm and a height of 50 mm, and baked for 17 minutes at 190 ° C. on the top fire / 170 ° C. on the bottom fire to obtain a sticky texture sponge cake.
The obtained sticky texture sponge cake was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48 and 72 hours after firing. As shown in Table 8, good results were obtained in Test Examples 77-87 (more Test Examples 78-87 and Test Examples 79-86). Further, Test Examples 80 to 85 were good, and Test Examples 81 to 84 were particularly good.
From this result, the composition of a product having a sticky texture, for example, a sticky texture sponge cake, has a “β-starch / pregelatinized starch” mass ratio of 0.1 to 20.0 (preferably 1 to 15). I thought it was preferable. Further, it was considered that 10 to 700 parts by mass of starch was preferable with respect to 100 parts by mass of wheat flour.

<Test Example 88-100: Product having sticky texture: Sticky texture hot cake>
100 parts by mass of each premix shown in Table 9 and raw materials (liquid oil (rapeseed oil) 10 parts by mass, sugar 75 parts by mass, water 80 parts by mass) using a vertical mixer, low speed 2 minutes, medium speed 5 minutes Chaotic and batter dough was obtained. 30 g of batter dough was added to a preheated iron plate, and it was baked for 2 minutes at 180 ° C. for 2 minutes.
The obtained sticky texture hot cake was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48 and 72 hours after firing. As shown in Table 9, good results were obtained in Test Example 90-100 (more Test Example 91-100, and further Test Example 92-99). Further, Test Examples 93 to 98 were good, and Test Examples 94 to 97 were particularly good.
From this result, the product having a sticky texture, such as a sticky texture hot cake composition, preferably has a “β-starch / pregelatinized starch” mass ratio of 0.1 to 20 (preferably 1 to 15). Thought. Further, it was considered that 10 to 700 parts by mass of starch was preferable with respect to 100 parts by mass of wheat flour.

From the results of Test Examples 23-100, it is preferable that the composition of the product having a sticky texture has a “β-starch / pregelatinized starch” mass ratio of 0.1 to 20 (preferably 1 to 15). Thought. Further, it was considered that 10 to 700 parts by mass of starch was preferable with respect to 100 parts by mass of wheat flour.

<Test Examples 101 to 112: Bread products: Soft texture bread>
Using a vertical mixer, 100 parts by mass of each premix shown in Table 10 and raw materials other than fat (1.5 parts by mass of yeast, 14 parts by mass of sugar, 1.8 parts by mass of salt, 63 parts by mass of water) The mixture was kneaded at a low speed of 3 minutes and a medium speed of 4 minutes, added with fats and oils (shortening 5 parts by mass), and further kneaded at a low speed of 2 minutes and a medium speed of 4 minutes to obtain a dough. The obtained dough was fermented for 30 minutes, divided into 60 g, and a bench time of 30 minutes was taken. Molded into a roll using a molder, and after taking 90 minutes, baking was performed at 200 ° C. for 10 minutes to obtain a soft texture bread.
The fluffy texture bread obtained from the raw materials shown in Test Example 1-8 was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48 and 72 hours after firing. As shown in Table 10, good results were obtained in Test Examples 102-112 (more Test Examples 103-111). Further, Test Examples 104-110 were good, and Test Examples 105-108 were particularly good.
From this result, especially in the composition for baked bread products, for example, the composition of soft texture bread, the emulsifier: 0.05 to 5.0 parts by mass (preferably 0.1 to 4 parts by mass), thickener: 0.001 to 10.0 parts by mass (preferably 0.01 to 1 part by mass), enzyme: 0.1 to 2000 p. p. m. (Preferably 5 to 1500 ppm) was considered preferable.
When pregelatinized starch is used as a thickener, it is preferably 1 to 10 parts by weight with respect to 100 parts by weight of flour. When a thickener other than pregelatinized starch is used, 100 parts by weight of flour. It was considered that 0.01 to 1 part by mass with respect to parts was preferable.

<Test Examples 113-122, etc .: Oil-butter products>
<Test Examples 113-122: (1) Oil-dried products using dough dough: Cake donuts>
100 parts by mass of each premix shown in Table 11 and raw materials (swelling agent (soda, glucono delta lactone) 3 parts by mass, sugar 23 parts by mass, salt 0.5 parts by mass, egg 10 parts by mass, water 20 parts by mass) Were mixed using a vertical mixer for 1 minute at a low speed and 1 minute at a medium speed to obtain a dough. After taking the floor time for 5 minutes, it was stretched to a thickness of 10 mm with a rolling pin and cut to 20 mm × 100 mm. Oiled at 180 ° C. for 2 minutes, and after inversion, further oiled for 1 minute 30 seconds to obtain a cake donut.
The obtained cake donut was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48, and 72 hours had passed after oiling. As shown in Table 11, good results were obtained in Test Examples 114-122 (more Test Examples 115-121). Further, Test Examples 116-120 were good, and Test Examples 117-119 were particularly good.
<(1) Oil-dried product using dough dough: cake donut> to <(4) Oil-dried product using dough dough: fried bread> From the results of the oil-dried product, flour: 100 parts by weight Thus, it was considered that animal and / or vegetable protein: 0.2 to 10 parts by mass (preferably 2 to 8 parts by mass) is preferable.

<(2) Oil-buttered products using batter dough: American dog>
100 parts by weight of each premix of Test Example 113 and Test Example 117 and raw materials (12 parts by weight of sugar, 0.5 parts by weight of sodium chloride, 2 parts by weight of a swelling agent (bicarbonate, glucono delta lactone), 20 parts by weight of water) Stir until uniform to obtain a batter dough. An American dog was obtained by stabing sausages on bamboo skewers, entwining batter dough and oiling at 175 ° C. for 3 minutes 30 seconds.
The obtained American dog was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48, and 72 hours had passed after oiling. As a result, good results were obtained in Test Example 117 as in the case of cake donuts.

<(3) Oil-dried products using dough dough: East donuts>
100 parts by mass of each premix of Test Example 113 and Test Example 117, raw materials other than fats and oils (1.5 parts by mass of yeast, 0.5 parts by mass of swelling agent (bicarbonate, glucono delta lactone), 1 part by mass of sodium chloride, sugar 10 parts by mass and 55 parts by mass of water) using a vertical mixer, knead at low speed for 3 minutes and medium speed for 4 minutes, add oil and fat (shortening), and further knead at low speed for 2 minutes and medium speed for 4 minutes to obtain a dough It was. The obtained dough was fermented for 30 minutes, divided into 60 g, and a bench time of 30 minutes was taken. After molding into a ring mold, taking a proof for 90 minutes and a rack time of 15 minutes, respectively, oiling was performed at 185 ° C. for 1 minute and 30 seconds on each side to obtain an yeast donut.
About the obtained yeast donut, sensory evaluation was performed by the evaluation panelist. The sensory evaluation was performed after 2, 24, 48, and 72 hours had passed after oiling. As a result, good results were obtained in Test Example 117 as in the case of cake donuts.

<(4) Oil-buttered products using dough: Fried bread>
100 parts by weight of each premix of Test Example 113 and Test Example 117 and raw materials other than fats and oils (1.5 parts by weight of yeast, 14 parts by weight of sugar, 1.8 parts by weight of salt, 63 parts by weight of water) Using a mixer, the mixture was kneaded at low speed for 3 minutes and medium speed for 5 minutes, added with fats and oils (5 parts by weight of shortening), and further kneaded at low speed for 2 minutes and medium speed for 5 minutes to obtain a dough. The obtained dough was fermented for 30 minutes, divided into 60 g, and a bench time of 30 minutes was taken. After forming into a ring mold and taking a proof for 90 minutes and a rack time of 15 minutes, respectively, oil frying was performed at 185 ° C. for 1 minute and 30 seconds on each side to obtain fried bread.
About the obtained fried bread, sensory evaluation was performed by the evaluation panelist. The sensory evaluation was performed after 2, 24, 48, and 72 hours had passed after oiling. As a result, good results were obtained in Test Example 117 as in the case of cake donuts.

<Test Examples 123-134, etc .: Steamed product, cake confectionery product, iron plate baked confectionery product>
<Test Examples 123-134: (1) Cake confectionery product: sponge cake>
100 parts by mass of each premix and raw materials (100 parts by mass of sugar, 120 parts by mass of egg, 10 parts by mass of foamable emulsified fat and oil, 80 parts by mass of water) shown in Table 12 are mixed at a low speed of 1 minute. The kneaded mixture was obtained at a high speed until the specific gravity reached 0.45. The obtained dough was poured into No. 6 mold and fired for 30 minutes at 170 ° C. in the upper flame / 175 ° C. in the lower flame to obtain a sponge cake.
The obtained sponge cake was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48, and 72 hours after firing. As shown in Table 12, good results were obtained in Test Examples 124-134 (more Test Examples 125-133). Further, Test Examples 126 to 132 were good, and Test Examples 127 to 130 were particularly good.
From this result, the composition of a cake confectionery product, for example, a sponge cake, with respect to flour: 100 parts by mass, expansion agent: 0 to 10 parts by mass (preferably 1 to 8 parts by mass), fats and oils: 0.2 to It was considered that 15 parts by mass (preferably 1 to 12 parts by mass) and a thickener: 0.001 to 10 parts by mass (preferably 0.01 to 1 part by mass) were preferable.

<(2) Cake confectionery products: Steamed bread>
Regarding each premix of Test Example 123 and Test Example 127, 80 g of batter dough prepared as described in <(1) Cake confectionery product: Sponge cake> was placed in a paper mold and steamed for 20 minutes to obtain steamed bread. . About the obtained steamed bread, sensory evaluation was performed by the evaluation panelist. The sensory evaluation was performed after 2, 24, 48, and 72 hours had passed after oiling. As a result, good results were obtained in Test Example 127 as with the sponge cake.

<(3) Cake confectionery product: Hot cake>
100 parts by weight of each premix of Test Example 123 and Test Example 127 and raw materials (100 parts by weight of eggs, 80 parts by weight of sugar, 250 parts by weight of water) were mixed until uniform to obtain batter dough. Using a hot plate preheated to 170 ° C., 60 g of batter dough was baked to obtain a hot cake.
The obtained hot cake was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48, and 72 hours after firing. As a result, good results were obtained in Test Example 127 as with the sponge cake.

<(4) Iron plate baked confectionery product: Taiyaki>
100 parts by mass of each premix of Test Example 123 and Test Example 127 and raw materials (egg 5 parts by mass, sugar 6 parts by mass, water 120 parts by mass) were stirred and mixed until uniform to obtain batter dough. The batter dough was placed on the right side of the baking machine that had been preheated to 165 ° C., and then dropped on the iron plate in the order of straw, and baked for 4 minutes. Batter dough was added to the left side, and the left and right sides were combined, and then the left side was baked for 4 minutes to obtain taiyaki.
The obtained taiyaki was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48 and 72 hours after firing. As a result, good results were obtained in Test Example 127 as with the sponge cake.

<(5) Teppanyaki baked confectionery product: Imagawa Yaki>
For each premix of Test Examples 123 and 127, the batter dough prepared in the same manner as in the above <(4) Iron plate baked confectionery product: Taiyaki> And baked for 4 minutes. Imabaki-yaki was obtained by adding batter dough on the left side in the order of koji, and combining the right and left sides of the baked one and baking for another 4 minutes.
The obtained Imagawa Yaki was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48 and 72 hours after firing. As a result, good results were obtained in Test Example 127 as with the sponge cake.

<(6) Cake confectionery product: Muffin>
By kneading 100 parts by mass of each premix of Test Example 123 and Test Example 127 with raw materials (egg 30 parts by mass, sugar 30 parts by mass, water 20 parts by mass) using a confectionery vertical mixer for 2 minutes at low speed. A batter dough was obtained. A muffin was obtained by dispensing 75 g of batter dough into a muffin mold having a bottom diameter of 65 mm and a height of 35 mm and firing at 175 ° C. for 30 minutes.
The obtained muffin was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48 and 72 hours after firing. As a result, good results were obtained in Test Example 127 as with the sponge cake.

From the results of <(1) Cake confectionery product: Sponge cake> to <(6) Cake confectionery product: Muffin> In contrast, expansion agent: 0 to 10 parts by mass (preferably 1 to 8 parts by mass), fat and oil: 0.2 to 15 parts by mass (preferably 1 to 12 parts by mass), thickener: 0.001 From 10 to 10 parts by mass (preferably from 0.01 to 1 part by mass) was considered preferable.
When pregelatinized starch is used as a thickener, it is preferably 1 to 10 parts by weight with respect to 100 parts by weight of flour. When a thickener other than pregelatinized starch is used, 100 parts by weight of flour. It was considered that 0.01 to 1 part by mass with respect to parts was preferable.

<Test Examples 135-146: (1) Cake confectionery product using rice flour: sponge cake>
Using the premix and raw materials shown in Table 13, a sponge cake was obtained according to the above-described preparation method of <Test Examples 123-134: (1) Cake confectionery product: sponge cake>.
The obtained sponge cake was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48, and 72 hours after firing. As shown in Table 13, good results were obtained in Test Examples 136-146 (more Test Examples 137-145). Further, Test Examples 138 to 144 were good, and Test Examples 139 to 142 were particularly good.
From this result, the cake confectionery product using rice flour, for example, a sponge cake composition using rice flour, has a swelling agent of 0 to 10 parts by weight (preferably 1 to 8 parts by weight) with respect to 100 parts by weight of flour. ), Oil and fat: 0.2 to 15 parts by mass (preferably 1 to 12 parts by mass), thickener: 0.001 to 10 parts by mass (preferably 0.01 to 1 part by mass), rice flour: 2 to 80 parts by mass (preferably 4 to 75 parts by mass) was considered preferable.

<(2) Cake confectionery products using rice flour: Steamed bread>
For each of the premixes of Test Examples 135 and 139, 80 g of batter dough prepared as described above in <Test Examples 123-134: (1) Cake confectionery product: Sponge cake> was placed in a paper mold and steamed by steaming for 20 minutes. I got bread.
The obtained steamed bread was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48 and 72 hours after firing. As a result, good results were obtained in Test Example 139 like the sponge cake.

<(3) Cake confectionery product using rice flour: Hot cake>
A hot cake was obtained from the premixes and raw materials of Test Examples 135 and 139 according to the method for preparing a hot cake.
The obtained hot cake was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48, and 72 hours after firing. As a result, good results were obtained in Test Example 139 like the sponge cake.

<(4) Iron plate baked confectionery product using rice flour: Taiyaki>
Taiyaki was obtained from the premix of Test Examples 135 and 139 and the raw materials according to the method for preparing taiyaki.
The obtained taiyaki was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48, and 72 hours after firing. As a result, good results were obtained in Test Example 139 like the sponge cake.

<(5) Cake confectionery product using rice flour: Imagawa Yaki>
For each of the premixes of Test Examples 135 and 139, Imagawa Yaki was obtained according to the method for preparing Imagawa Yaki.
The obtained Imagawa Yaki was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48, and 72 hours after firing. As a result, good results were obtained in Test Example 139 like the sponge cake.

<(6) Cake confectionery product using rice flour: Muffin>
Muffins were obtained from the premixes and raw materials of Test Examples 135 and 139 according to the above-described muffin preparation method.
The obtained muffin was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2, 24, 48, and 72 hours after firing. As a result, good results were obtained in Test Example 139 like the sponge cake.

From the results of <(1) Cake confectionery product using rice flour: Sponge cake> to <(6) Cake confectionery product using rice flour: Muffin> The composition of the confectionery product is as follows: flour: 100 parts by weight, swelling agent: 0-10 parts by weight (preferably 1-8 parts by weight), fat / oil: 0.2-15 parts by weight (preferably 1- 12 parts by mass), thickener: 0.001 to 10 parts by mass (preferably 0.01 to 1 part by mass) was considered preferable.
When pregelatinized starch is used as a thickener, it is preferably 1 to 10 parts by weight with respect to 100 parts by weight of flour. When a thickener other than pregelatinized starch is used, 100 parts by weight of flour. It was considered that 0.01 to 1 part by mass with respect to parts was preferable.

<Test example 147-156 etc .: iron plate baked cooked product>
<Test Example 147-156: (1) Iron plate baked cooked product: Okonomiyaki>
100 parts by mass of the premix shown in Table 14 and raw materials (2 parts by mass of sugar, 1 part by mass of salt, and 160 parts by mass of water) were stirred and mixed until uniform to prepare a dough. For each sheet, 110 g of cabbage and 1 egg were added to 80 g of dough and mixed. Oil was applied to an iron plate preheated to 180 ° C., the dough and ingredients were poured, and 25 g of pork was placed thereon. When bubbles started to appear on the surface, the okonomiyaki was obtained by firing until it turned over.
The obtained okonomiyaki was subjected to sensory evaluation over time by an evaluation panel. The sensory evaluation was performed using the baked product and the sample that was allowed to stand at room temperature for 2 to 4 hours. As shown in Table 14, good results were obtained in Test Examples 148 to 156 (more Test Examples 149 to 155). Further, Test Examples 150 to 154 were good, and Test Examples 151 to 153 were particularly good.
From this result, the composition of the baked iron plate cooked product, for example, okonomiyaki, is 5 to 100 parts by weight (preferably 10 to 90 parts by weight) β-starch with respect to 100 parts by weight of flour, and 0 to 10 parts of swelling agent. Part by mass (preferably 0.1 to 8 parts by mass) was considered preferable.

<(2) Teppan-baked cooked product: Takoyaki>
Prepare dough by stirring and mixing 100 parts by weight of each premix of Test Examples 147 and 151 and raw materials (330 parts by weight of water, 2 parts by weight of sugar, 1 part by weight of salt, and 15 parts by weight of eggs) until uniform. did. Soybean oil was applied to a takoyaki preheated to 175 ° C., dough was added, and appropriate amounts of octopus, leeks, fried balls, and ginger were added. When the dough was further added and the surface had hardened, it was turned upside down with bamboo skewers, shaped into a spherical shape, and baked for 10 minutes to obtain takoyaki.
The obtained takoyaki was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2 or 4 hours after firing. As a result, the same results as in Okonomiyaki were obtained in Test Example 151.

<(3) Iron plate baking products: Chijimi>
A dough was prepared by stirring and mixing 100 parts by mass of each premix of Test Examples 147 and 151 and raw materials (1 part by mass of sugar, 2 parts by mass of sodium chloride, 100 parts by mass of water, and 30 parts by mass of eggs) until uniform. Appropriate ingredients such as leek, squid, onion, carrot and leek were added to the dough and lightly mixed. Oil was applied to an iron plate that had been heated to about 200 ° C. in advance, and the dough mixed with the ingredients was placed and stretched thinly. It was baked for 3 minutes, turned over, and further baked for 3 minutes to obtain Chijimi.
The obtained Chijimi was subjected to sensory evaluation by an evaluation panel. The sensory evaluation was performed after 2 or 4 hours after firing. As a result, the same results as in Okonomiyaki were obtained in Test Example 151.

When the compositions (a) to (c) of the present disclosure were used, each premix in each table was added and mixed so that the shortening would be 2% by mass to obtain a mixture.
Specifically, those used as the compositions (a) to (c) of the present disclosure were Test Examples 4, 16, 29, 42, 55, 68, 81, 94, 105, 117, 151.
Moreover, when using the composition containing flour and fats and oils of this indication (d), the fats and oils which are one of the components of the said composition were added and mixed so that it might become 2 mass%, and the mixture was obtained.
Specifically, what was used as the composition (d) of the present disclosure was Test Examples 127 and 139, and the fats and oils were adjusted to 2% by mass.
Each obtained mixture is allowed to stand for a predetermined time (immediately after mixing, 12 hours after mixing, 24 hours) to prepare three types: a mixture immediately after mixing, a mixture after 12 hours after mixing, and a mixture after 24 hours after mixing. did.
And each product was created based on the manufacturing process of each test example using each prepared mixture.
The obtained product was subjected to sensory evaluation by an evaluation panel. As a result, in any of the evaluation items, when 12 hours or more had passed after mixing, the deterioration of the texture of the obtained product could be reduced and the flavor was better than that immediately after mixing.

Claims

Any one of the dough-based food compositions shown in the following (a) to (d):
(A) Composition comprising wheat flour and emulsifier (b) Composition comprising wheat flour and animal and / or vegetable protein (c) Composition comprising wheat flour and β-starch (d) Composition comprising wheat flour and fat
The dough-based food composition according to claim 1, which is a composition for bread products, a composition for confectionery products, or a composition for snack products.
The said (b) composition is a composition for microwave oven reheating products, and is as the following (1), The composition of Claim 1 or 2.
(1) Flour: For 100 parts by mass
Animal and / or vegetable protein: 0.2 to 10 parts by weight Flour other than dietary fiber and / or wheat flour: 0.01 to 5 parts by weight Thickener: 0.005 to 10 parts by weight
The said (a) composition is a composition for white type | system | group baking bread | pans, and is as the following (1), The composition of Claim 1 or 2.
(1) Flour: For 100 parts by mass
Glucose: 0.25-4 parts by mass Trehalose: 0.25-5 parts by weight Emulsifier: 0.05-5 parts by weight
The composition according to claim 1 or 2, wherein the composition (c) is a product composition having a moist feeling and is as described in (1) below.
(1) (β-starch / pregelatinized starch) mass ratio: 1/10 to 20/1
The composition according to claim 1 or 2, wherein the composition (a) is a composition for baked bread products and is as described in (1) below.
(1) Flour: For 100 parts by mass
Emulsifier: 0.05-5 parts by mass Thickener: 0.001-10 parts by mass Enzyme: 0.1-2000 ppm
The composition according to claim 1 or 2, wherein the (b) composition is a composition for an oil-blow product and is as described in (1) below.
(1) Flour: For 100 parts by mass
Animal and / or vegetable protein: 0.2 to 10 parts by mass
The composition according to claim 1 or 2, wherein the composition (d) is a composition for a steamed product, a composition for a cake confectionery product, or a composition for an iron plate baked confectionery product, and is as described in (1) below.
(1) Flour: For 100 parts by mass
Fat and oil: 0.2 to 15 parts by mass Thickener: 0.001 to 10 parts by mass Expanding agent: 0 to 10 parts by mass
The composition (d) is a composition further containing rice flour, and the composition is a composition for steamed products, a composition for cake confectionery products, or a composition for baked iron products, and as described in (1) below. The composition according to claim 1 or 2.
(1) Flour: For 100 parts by mass
Fat and oil: 0.2 to 15 parts by mass Thickener: 0.001 to 10 parts by mass Expanding agent: 0 to 10 parts by mass Rice flour: 2 to 80 parts by mass
The said (c) composition is a composition for iron plate baking cooking products, and is as the following (1), The composition of Claim 1 or 2.
(1) Flour: For 100 parts by mass
β-starch: 5 to 100 parts by weight Swelling agent: 0.01 to 10 parts by weight
The dough-based food according to any one of claims 1 to 10, wherein the fats and oils are mixed so as to be 0.2 to 15% by mass in the composition, and then the fats and oils are permeated for 12 hours or more. Composition.