WO2019013315A1

WO2019013315A1 - Bakery food mix

Info

Publication number: WO2019013315A1
Application number: PCT/JP2018/026434
Authority: WO
Inventors: 明香桑原; 福田　真人; 榊原　通宏
Original assignee: 日清フーズ株式会社
Priority date: 2017-07-13
Filing date: 2018-07-13
Publication date: 2019-01-17
Also published as: CN110612027A; JPWO2019013315A1; JP7293113B2; JP2023105164A

Abstract

This bakery food mix contains 10-70 mass% insoluble dietary fibers and 3-20 mass% easily digestible starch. The bakery food mix favorably further contains 5-50% of a protein material. The bakery food mix is particularly useful in production of non-fermented bakery foods, for example, waffles, pancakes, hotcakes, butter cakes, okonomi-yaki, tako-yaki, oban-yaki, koban-yaki, tai-yaki, etc.

Description

Bakery food mix

The present invention relates to a bakery food mix used for producing bakery foods such as baked goods and breads, and in particular, for bakery foods containing dietary fiber and suitable for producing low sugar and low calorie bakery foods. About the mix.

For bakery foods, dough obtained by adding liquid such as water and milk to powder raw materials such as flour and starch and starch is fermented if necessary, and then it is subjected to heat treatment such as baking, steaming and frying It is a food that can be obtained and used, which has an excellent aroma such as bread-like fermented dough, a crispy toothy texture like a cookie, or a crunchy, fluffy food like a hot cake. There are known bakery foods having various textures such as those having a feeling. Bakery foods are roughly classified into fermented bakery foods which ferment dough before being subjected to heat treatment, and non-fermented bakery foods which are not fermented. In addition, the texture of the bakery food is affected to some extent by the amount of liquid added to the powdery raw material when producing the dough. The dough with a relatively small amount of liquid added is called a dough, and the relatively large dough is called a batter, and the batter usually has a relatively high water content and is liquid.

In addition, since bakery foods are usually made of flour, starch and saccharides as main ingredients, when the chance of eating bakery foods increases, the amount of intake of sugars inevitably increases. Carbohydrates are one of the three major nutrients alongside lipids and proteins, but excessive intake of carbohydrates raises blood sugar levels and promotes secretion of insulin hormones, leading to concern about health issues. In some cases, the eating habits of the bakery food can not but be restricted. Also, in recent years, there has been a movement to actively adopt carbohydrate restriction in the diet on the background of rising health-consciousness, and a number of therapies and diet methods that restrict carbohydrates have been proposed, among which There is a growing need for bakery foods that are suitable for carbohydrate restriction.

As a low-sugar bakery food, it is known to replace sugar in ordinary bakery food with dietary fiber that is difficult to digest by human digestive enzymes, and as this dietary fiber, resistant starch, resistant to digestion Dextrin, inulin and the like are used. However, when dietary fiber is added to the bakery food, the sugar content of the bakery food can be lowered while the texture, taste and taste of the bakery food are lowered, and the taste as food is impaired. is there. Various proposals have been made to solve this problem.

For example, Patent Document 1 describes baked confections such as biscuits and cookies containing starch such as corn starch (non-digestible starch) and nondigestible starch in a total content of 17% by weight or less of both starches. Patent Document 2 also describes a cookie containing flour, sugar, shortening or fat, inulin and resistant starch. However, with regard to texture, etc., these sugar reduction techniques for bakery foods have a certain improvement effect on bakery foods that use dough (dough) with relatively low water content such as cookies and bread. However, the improvement effect is poor for bakery foods using dough (batter) having a relatively high water content, such as pancake and okonomiyaki, and the combination of dietary fiber causes a reduction in the texture and the like.

Patent Document 3 describes that a raw material powder containing an inulin-based edible powder and a bran powder is added to any material such as bread, cake, and starch. In addition, Patent Document 4 describes a diet food in which 2 to 20 times the amount of insoluble dietary fiber selected from bran, bran and bean curd are mixed with water-soluble dietary fiber powder containing inulin as a main component. However, the bakery food obtained by applying these techniques has a hard, powdery and rough texture and is inferior in texture.

Patent Document 5 describes, as a food composition for batter dough, a composition containing a low carbohydrate food material and straw, and as the low carbohydrate food material, resistant starch, resistant digestible dextrin, soy flour, soymilk powder , Okara, Bran, Cellulose, Polydextrose, Wheat Dietary Fiber, Soy Dietary Fiber, Indigestible Glucan, Agar, Konjac Flour, Almond Poodle, Nut Powder, Wheat Protein, Soy Protein, Pea Protein, Egg Protein are described ing. However, the food described in Patent Document 5 can be provided with a beard, so that it has merits such as an improvement in mouth melt feeling and a masking effect of fiber-likeness (fiber feeling), while adding a unique flavor by the beak. It may not match the flavor of the bakery food, and it was difficult to apply to the bakery food.

Unexamined-Japanese-Patent No. 2010-239893 US Patent Application Publication No. 2008/0138472 JP 2008-79606 A U.S. Patent Application Publication No. 2009/0202674 JP 2017-55662 A

An object of the present invention is to provide a bakery food mix which can produce a bakery food excellent in texture while containing dietary fiber and having low sugar content and low calorie content.

The present invention is a bakery food mix comprising 10 to 70% by mass of insoluble dietary fiber and 3 to 20% by mass of non-digestible starch.
The present invention is also a batter comprising a mixture of 100 parts by mass of the aforementioned bakery food mix of the present invention and a liquid of more than 60 parts by mass.

The bakery food mix of the present invention contains insoluble dietary fiber, non-digestible starch.

The insoluble dietary fiber used in the present invention is a water insoluble dietary fiber, for example, cellulose, hemicellulose, chitin, chitosan, resistant starch, soybean dietary fiber, beet fiber, wheat bran, pea fiber, apple dietary fiber, Citrus fiber, wheat fiber, oat fiber, sugar cane fiber, potato fiber, etc. may be mentioned, and one of these may be used alone or in combination of two or more. Among these insoluble dietary fibers, particularly resistant starch is preferably used in the present invention because it is highly effective in reducing the powderiness of dough or bakery food obtained using a bakery food mix.

Indigestible starch suitable as insoluble dietary fiber, also called resistant starch, shows resistance to digestive enzymes, is difficult to be digested and absorbed in the digestive tract of healthy people, and is assimilated by enteric bacteria in the large intestine and becomes intestinal It is known that it has a good influence on the endobacterial flora. Resistant starch is classified into the following four types: RS1 to RS4.
RS1 is an indigestible starch that is resistant to digestion and can not act as digestive enzymes can not act because it is physically protected by the outer skin etc. although it is easily digestible, and it is mainly whole grains, seeds, beans Included in the class.
RS2 is a raw indigestible starch (raw starch) that exhibits digestion resistance due to the special crystal structure of starch granules, and can be exemplified by potato starch and immature banana starch. In addition, high amylose starch also has many linear amylose structures and is classified into RS2. The high amylose starch referred to here is a starch having an amylose content of 50% by mass or more in the starch.
RS3 is a nondigestible starch that is resistant to digestion because it has been converted to a structure in which digestive enzymes are less likely to act due to the aging of starch, and it is an aged starch obtained by cooling after being gelatinized (alphalated) once by heating. (Beta-ized starch) can be illustrated.
RS4 is a highly chemically modified resistant digestive resistant starch which is resistant to digestion and can be exemplified by starch which has been subjected to a strong crosslinking treatment and starch which has been etherified or esterified.

In the present invention, any one of RS1 to RS4 resistant starch can be used, but particularly preferred is a resistant starch classified into RS2 to RS4 and having a dietary fiber content of 20% by mass or more (hereinafter referred to as Also referred to as "high dietary fiber content resistant starch"). The content of the dietary fiber in the high dietary fiber content indigestible starch is preferably 50% by mass or more, more preferably 60% by mass from the viewpoint of making the sugar reduction and the calorie reduction of the bakery food more reliable. It is above. In the present specification, the dietary fiber content is a value quantified by the enzyme-gravimetric method (Prosky method) based on AOAC 985.29. The dietary fiber content can be measured using a commercially available measurement kit based on the Proski method, for example, a dietary fiber measurement kit (Wako Pure Chemical Industries, Ltd.) or the like.

The high dietary fiber content resistant starch may be a natural starch (raw starch) or a modified starch. However, in general, natural resistant starch is at most at a dietary fiber content of at most 30% by mass, and is often not suitable as a high dietary fiber content resistant starch. On the other hand, for example, RS2 resistant starch which has been subjected to heat treatment such as moist heat treatment has a high dietary fiber content due to the heat treatment, and in the present invention, it is a food fiber high content resistant starch It is available. Specifically, for example, high amylose corn starch having an amylose content of 70% by mass in starch has a dietary fiber content of only about 20% by mass in the unprocessed state before heat treatment, but when subjected to wet heat treatment It becomes about 60 mass%. Thus, the heat-treated high amylose starch (RS2 resistant starch) can be used in the present invention as a high dietary fiber content resistant starch. A commercial item can be used as said dietary fiber high content indigestible starch. As an example of RS2, eclipse roadster (made by Nippon Food Chemical Co., Ltd.), high maze 1043 (made by Nippon NSC), Actistar 11700 (made by Cargill Japan) are mentioned. Examples of RS 4 include Pinestarch RT (manufactured by Matsutani Chemical Industry), Fiber Gym RW (manufactured by Matsutani Chemical Industry), and Actistar RT 75330 (manufactured by Cargill Japan).

The content of insoluble dietary fiber in the bakery food mix according to the present invention is 10 to 70% by mass, preferably 20 to 60% by mass, more preferably 25 to 55% by mass, with respect to the total mass of the mixture. is there. If the content of insoluble dietary fiber in the bakery food mix is less than 10% by mass, insufficient dietary fiber content causes insufficient sugar reduction and calorie reduction of the bakery food, and the health function expected for dietary fiber-containing foods is There is a possibility that it can not be obtained. In addition, when the content of insoluble dietary fiber in the bakery food mix exceeds 70% by mass, the bakery food has a powdery and greasy texture.

The non-digestible starch used in the present invention is a starch other than the indigestible starch (a starch which is not digested and absorbed in the digestive tract of a healthy person) which is one of the insoluble dietary fibers described above. It is a starch to be obtained. As the non-digestible starch, so-called common starches other than indigestible starch commonly used in bakery foods can be used without particular limitation, and raw starch may be used, or esterification, etherification, oxidation to raw starch may be used. Modified starches may be obtained by applying one or more treatments such as cross-linking or pregelatinization, and one of these conventional starches may be used alone or in combination of two or more. Examples of raw starch (or raw material of modified starch) include ground starch (starch derived from a plant that accumulates starch in seeds) such as corn starch, waxy corn starch, tapioca starch, wheat starch, rice starch, etc .; potato starch, sweet potato Underground starches such as starch and tapioca starch (starches derived from plants that accumulate starch in rhizomes and roots) can be mentioned. Among these critically digestible starches, waxy corn starch or underground starch is preferably used in the present invention because it enhances the soft texture of a bakery food.

The content of non-digestible starch in the bakery food mix of the present invention is 3 to 20% by mass, preferably 8 to 16% by mass, based on the total mass of the mix. When the content of non-digestible starch in the bakery food mix is less than 3% by mass, the texture of the bakery food obtained by using the mix may be fragile and crumbled. In addition, when the content of non-digestible starch in the bakery food mix exceeds 20% by mass, the mouth melting of the bakery food becomes worse.

The bakery food mix of the present invention may further contain a protein material (a protein material other than the above-mentioned essential components) in addition to the above-mentioned essential components (insoluble dietary fiber, non-digestible starch). By incorporating the protein material in the bakery food mix, the soft texture of the bakery food obtained using the mix can be further enhanced. As protein materials used in the present invention, regardless of plant or animal, those usable for food can be used without particular limitation, and as protein materials other than the above-mentioned components, for example, gluten, gliadin, glutenin etc. Wheat protein; egg protein such as whole egg, egg white, egg yolk etc; milk protein such as skimmed milk powder, whey protein etc .; soya protein, gelatin etc. may be mentioned it can. In the bakery food mix of the present invention, the content of the protein material is preferably 5 to 50% by mass, more preferably 10 to 40% by mass, with respect to the total mass of the mix.

The bakery food mix of the present invention may further contain flour in addition to the above-mentioned essential components (insoluble dietary fiber, non-digestible starch). By incorporating cereal flour in the bakery food mix, as a result of enhancing the skeletal feeling of the dough obtained using the mix, the softness and mouth meltability of the bakery food can be further improved. As flour used in the present invention, flour generally used in the production of bakery food can be used without particular limitation, and examples thereof include wheat flour, rice flour, corn flour, white sorghum etc. One of these may be used alone or in combination. Two or more of them can be used in combination. Examples of wheat flour include weak flour, medium flour, strong flour and durum wheat flour. The content of flour in the bakery food mix of the present invention is preferably 5 to 50% by mass, more preferably 10 to 40% by mass, based on the total mass of the mix. If the content of flour in the bakery food mix is too low, it makes little sense to use the flour, on the contrary, if the content is too high, the content of insoluble dietary fiber will be too low, resulting in low sugar content and low calorie content of the bakery food. It may be insufficient.

The bakery food mix of the present invention may further contain a thickener in addition to the above-mentioned essential components (insoluble dietary fiber, non-digestible starch). By including a thickener in the bakery food mix, powdery rough texture due to insoluble dietary fiber can be effectively reduced in the bakery food obtained using the mix. Examples of thickeners used in the present invention include gums such as xanthan gum and guar gum, glucomannan, alginic acids, pectin and the like, and one of these may be used alone or in combination of two or more. . Among these thickeners, glucomannan, alginic acids and pectin are preferable. The content of the thickener in the bakery food mix of the present invention is preferably 1 to 5% by mass, more preferably 2 to 4% by mass, based on the total mass of the mix.

The mix for bakery food of the present invention is other raw materials usually used for producing bakery food, for example, saccharides, fats and oils, milk powder, pigment, flavor, salt, emulsifier, swelling agent, dried egg, thickener, eggshell calcium Enzymes, flavoring agents, spices and the like may be suitably contained according to the quality of the desired bakery food and the like. The content of these other raw materials is preferably about 0 to 20% by mass, more preferably about 0 to 15% by mass, with respect to the total mass of the bakery food mix.

The bakery food mix of the present invention can be obtained by appropriately mixing the above-mentioned components. The form of the mix for bakery food of the present invention under normal temperature and normal pressure is not particularly limited, such as powder or granular form.

The bakery food mix of the present invention can be used for producing bakery food. The bakery food according to the present invention is obtained by using flour (grain flour and starch) as a main ingredient and adding auxiliary ingredients such as yeast and swelling agents (baking powder etc.), water, salt, sugar and the like as necessary. A food obtained by subjecting the fermented or non-fermented dough to heat treatment such as baking, steaming, frying and the like. Examples of bakery foods to which the present invention can be applied include breads; pizzas; cakes; Japanese and Western-baked confectionery such as waffles, shoes, biscuits, braised pans, and baked buns; and fried confectionery such as donuts. Examples of bread include bread (for example, bread, white bread, black bread, french bread, dried bread, cuppe bread, croissant and the like), cooked bread, confectionery bread, steamed bread and the like. The cakes include sponge cakes, butter cakes, roll cakes, hot cakes, busses, berm kuuhen, pound cakes, cheese cakes, snack cakes, muffins, bars, cookies, pancakes and the like.

The bakery food mix according to the invention is particularly suitable for the production of non-fermented bakery food. A non-fermented bakery food is manufactured by subjecting a dough obtained by adding and mixing a liquid to a bakery food mix (powder raw material) to a heat treatment such as baking without fermentation, ie, fermentation of the dough It is a bakery food that is manufactured without it. Non-fermented bakery foods include, for example, pancake, hot cake, butter cake, crepe, okonomiyaki, takoyaki, cookie, biscuit, pizza, sponge cake, shoe, roll cake, cheese cake, snack cake, muffin, berm kuhen, pound cake, There are steamed bread and donuts. On the other hand, examples of fermented bakery food produced with fermentation of dough include bread, confectionery bread, cooked bread, pizza and the like. Generally, non-fermented bakery food is characterized in that it has a smooth texture and softer surface than fermented bakery food, according to the bakery food mix of the present invention, such non-fermented bakery food is It is possible to highlight unique features and to further develop non-fermented bakery food likeness.

The production of a bakery food using the bakery food mix of the present invention can be carried out according to a conventional method, and typically, a liquid is added to and mixed with the mix to produce a dough, and in the case of a fermented bakery food After fermenting the dough, the dough is subjected to a heat treatment such as baking. Examples of the liquid to be added to the bakery food mix when producing the dough include water, milk, eggs and the like, and one of these may be used alone or in combination of two or more.

Further, the amount of liquid added to the bakery food mix when producing the dough can be appropriately adjusted according to the type of dough to be produced, the type of bakery food, and the like. Generally, a dough produced by adding about 60 parts by mass or less, for example, 40 to 60 parts by mass of a liquid to 100 parts by mass of a powdery raw material such as a bakery food mix of the present invention is called a dough. Also, a dough produced by adding an amount of more than 60 parts by mass, for example, about 70 to 450 parts by mass, is called a batter. The moisture content of the dough is usually 40% by weight or less, preferably 28 to 40% by weight, and the moisture content of the batter is usually 30% by weight or more, preferably 50 to 85% by weight. The amount of liquid added to the bakery food mix of the present invention is preferably 40 to 400 parts by mass, more preferably 50 to 350 parts by mass, and more preferably 60 to 350 parts by mass with respect to 100 parts by mass of the mix. .

The bakery food mix of the present invention is applicable as a dough or a batter, but is particularly useful as a batter mix, and is suitable for producing a batter type bakery food manufactured using a batter. In general, batter-type bakery foods are more likely to retain a feeling of fiber in the mouth at the time of eating when dietary fibers are contained, compared to dough-type bakery foods manufactured using dough. If it is a food-grade mix, even if it is used for producing such batter-type bakery food, it is possible to produce a low-sugar and low-calorie bakery food which has no feeling of fiber and is excellent in texture.

The present invention includes a batter (liquid dough) containing a mixture of 100 parts by mass of the above-described bakery food mix of the present invention and a liquid of more than 60 parts by mass. In the batter of the present invention, the amount of the liquid constituting the mixture is preferably 60 to 450 parts by mass, more preferably 90 to 400 parts by mass, more preferably 100 parts by mass of the bakery food mix of the present invention. It is 100 to 350 parts by mass. If desired, various ingredients such as fruits, nuts, vegetables, meats, and fish and shellfish may be added to the batter of the present invention, for example, nuts for pancake and vegetables for okonomiyaki.

The bakery food (batter type bakery food) obtained using the bakery food mix or batter according to the present invention is characterized in that it is smooth, soft and soft and has an excellent texture with good mouth melting, and a cookie This is in contrast to dough-type bakery foods such as sorghum, which have a relatively hard texture that is crunchy. As non-fermented bakery foods in which the application of the bakery food mix or batter according to the present invention is particularly useful, for example, waffles, pancake, hot cake, butter cake, okonomiyaki, takoyaki, large format, oval format, taiyaki are It can be mentioned.

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

[Examples 1 to 23 and Comparative Examples 1 to 9]
The raw materials shown in Table 1 below were appropriately mixed and stirred to produce a hot cake mix as a bakery food mix. Details of the raw materials used are as follows.
Insoluble dietary fiber: cellulose (trade name "Avicel FD-101", manufactured by Asahi Kasei Corp.), tapioca resistant starch (trade name "Pine Starch RT", manufactured by Matsuya Chemical Industry Co., Ltd.)
・ Protein material: gluten (wheat protein)

[Test example]
Hot cakes were produced using the hot cake mix of each example and comparative example. Specifically, 50 parts by mass of an egg and 170 parts by mass of milk were added to 180 parts by mass of the hot cake mix and stirred well to obtain a batter as a liquid dough. The obtained batter is dripped and spread on a hot plate heated to 170 ° C. and baked for 3 minutes, and then the baked product of the batter is turned upside down and the unbaked side is baked for 1 minute and 30 seconds to obtain a hot cake Manufactured. Ten panelists had the produced hot cake eaten, and the texture (smoothness and softness) at that time was evaluated according to the following evaluation criteria. The results are shown in the following Tables 1 to 4 as the average value of the evaluation points of 10 persons.

<Evaluation criteria for smoothness>
5 points: Smooth, very good texture, very good.
4 points: Smooth, good touch, good.
3 points: I feel the smoothness normally.
2 points: There is a ruddy powdery appearance and it is bad.
1 point The powdery powder is strong and extremely poor.
<Evaluation criteria for softness>
5 points: Very soft, the dough melts and is very good.
4 points: The dough is soft and melts well.
3 points: I feel soft normally.
2 points: Poor melting or poor texture.
1 point: Melting is very bad, rough feeling is strong, extremely poor.

As shown in Table 1, the hot cake mix of each example was excellent in both smoothness and softness of the hot cake while containing dietary fiber and having low sugar and low calorie. That is, when dietary fiber is added to the mix (comparative example 5) comprising weak flour and sugar for the purpose of achieving low carbohydrate and low calorie, it is preferable to simply incorporate insoluble dietary fiber as in comparative examples 1 to 3. Both the smoothness and the softness decrease, but as in each example, by incorporating the non-digestible starch, both improve both and the texture of the bakery food becomes excellent. .
Also, from the comparison between Example 1 and Example 2 or Example 3 and Example 4, it is understood that indigestible starch is more effective than cellulose as the insoluble dietary fiber.

From the comparison between Examples 2, 6 and 7 in Table 2, the underground system is particularly excellent in improving the texture with respect to the digestible starch, and with the above-ground system, waxy corn starch has a better texture than corn starch. It can be seen that the improvement effect is excellent.
Also, in Table 2, since Examples 8 to 11 containing protein material and / or a thickener were superior in texture to the other examples not containing them, it is preferable to include them in the mix, especially It is understood that the texture of the batter type bakery food can be greatly improved by including both the protein material and the thickener as in Example 11.

From the comparison of Examples and Comparative Examples in Table 3, the critical significance of the content of 10 to 70% by mass of insoluble dietary fiber in the mix is clear.
Further, in Table 3, particularly Examples 13 to 17, especially Examples 14 to 16 were excellent in texture, and the content of insoluble dietary fiber in the mix is preferably about 20 to 60% by mass, and 25 to It is understood that about 55% by mass is more preferable.

From the comparison of Examples and Comparative Examples in Table 4, the critical significance of the content of non-digestible starch in the mix of 3 to 20% by mass is clear.
Further, in Table 4, since Examples 20 to 22 are particularly excellent in texture, it is understood that the content of the nontoxic digestible starch in the mix is preferably about 8 to 16% by mass.

According to the bakery food mix and batter of the present invention, it is possible to produce a bakery food which contains dietary fiber and which is low in sugar and low in calorie, yet excellent in texture. The bakery food produced by applying the present invention is smooth with almost no texture with hardness, flouriness or fiber, which is characteristic of conventional bakery foods containing dietary fiber and low in sugar and low in calories. It has a good texture that is soft and soft and melts in the mouth.

Claims

A bakery food mix comprising 10 to 70% by mass of insoluble dietary fiber and 3 to 20% by mass of non-digestible starch.
The bakery food mix according to claim 1, further comprising 5 to 50% by mass of a protein material.
The bakery food mix according to claim 1 or 2, further comprising flour.
The bakery food mix according to any one of claims 1 to 3, further comprising a thickener.
The bakery food mix according to any one of claims 1 to 4, wherein the bakery food is a non-fermented bakery food.
The bakery food mix according to claim 5, wherein the non-fermented bakery food is waffle, pancake, hot cake, butter cake, okonomiyaki, takoyaki, large format, oval format or taiyaki.
A batter comprising a mixture of 100 parts by mass of the bakery food mix according to any one of claims 1 to 6 and a liquid of more than 60 parts by mass.