WO2019017312A1

WO2019017312A1 - Method for producing bakery food product and physical property modifier for bakery food product

Info

Publication number: WO2019017312A1
Application number: PCT/JP2018/026635
Authority: WO
Inventors: めぐみ木下; 笑平川; 山下　陽子
Original assignee: 味の素株式会社
Priority date: 2017-07-18
Filing date: 2018-07-17
Publication date: 2019-01-24
Also published as: JPWO2019017312A1

Abstract

This invention provides a method for producing a bakery food product, the method comprising blending polydextrose and/or indigestible dextrin with inulin.

Description

Method for producing bakery food and property modifier for bakery food

The present invention relates to a method for producing bakery food, a method for modifying physical properties of bakery food, and a physical property modifier for bakery food.

BACKGROUND ART In recent years, consumers' health-consciousness has increased, and there is a growing need for foods and beverages in which the amount of sugars and other sugars used is reduced. In order to satisfy such needs, methods using sweeteners other than sugar have been developed as sugar substitutes.

One of the product areas where reduction of sugar content is strongly required is bakery food.

With regard to bakery foods, low sugar products have been developed and marketed using a method of replacing sugar with a sweetener other than sugar. However, in bakery foods, sugar performs various functions other than imparting sweetness, and for example, it has a wide range of quality for bakery foods such as fluffy texture, moist texture, and swelling after baking. It contributes. Therefore, simply replacing sugar with a sweetener other than sugar reduces the texture and appearance. In order to ameliorate this problem, a sugar substitute composition using inulin and a high sweetness sweetener has been reported (Patent Document 1).

WO 1998/049905

Although sugar substitution with polysaccharides and high sweetness degree sweeteners reported in Patent Document 1 has a certain effect in terms of reducing calories of the product, as described above, the texture and appearance of bakery food etc. It is difficult to say that the application to the field of products regarded as particularly important is appropriate. Therefore, an object of the present invention is to provide a bakery product having excellent texture and appearance, in particular, a novel method for producing a bakery product having excellent texture and appearance and realizing low sugar content. is there.

As a result of intensive studies for the above problems, the present inventors have found that the texture and appearance of a bakery product provided by the function of sugar are at least one selected from polydextrose and indigestible dextrin, and inulin for bakery food It has been found that it can be substituted well by formulating into the present invention, and completed the present invention. Furthermore, the present inventors additionally use an enzyme such as transglutaminase in addition to these to form a low-sugar bakery product having an extremely good texture and appearance comparable to products using sugar. The inventors have also found that they can be prepared, and have completed the present invention. That is, the present invention is as follows.

[1] A method for producing a bakery food, which comprises blending inulin with either or both of polydextrose and indigestible dextrin.
[2] The method according to [1], which comprises blending 0.1% by weight to 10% by weight of polydextrose and 0.1% by weight to 10% by weight of inulin in a bakery food.
[3] Production of [1], characterized in that 0.1% by weight to 20% by weight of indigestible dextrin and 0.1% by weight to 10% by weight of inulin are contained in a bakery food Method.
[4] 0.1 wt% to 10 wt% of polydextrose, 0.1 wt% to 20 wt% of indigestible dextrin, 0.1 wt% to 10 wt% of inulin in a bakery food The manufacturing method of [1] characterized by mix | blending.
[5] The method according to any one of [1] to [4], further comprising blending one or more enzymes selected from the group consisting of transglutaminase, α-glucosidase, and branching enzyme.
[6] The method according to any one of [1] to [5], further comprising blending a sugar alcohol.
[7] The method according to any one of [1] to [6], which further comprises blending a high-intensity sweetener.
[8] Flour substitutes are selected from the group consisting of soy flour, soy protein, milk protein, wheat bran flour, oat fiber, oat bran, wheat fiber, almond poodle, citrus fiber, cellulose, hemicellulose and resistant starch The method according to any one of [1] to [7], which comprises blending one or more.
[9] A method for modifying physical properties of a bakery food, which comprises blending inulin with either or both of polydextrose and indigestible dextrin.
[10] The method according to [9], wherein polydextrose is contained in an amount of 0.1% by weight to 10% by weight and inulin is contained in an amount of 0.1% by weight to 10% by weight in a bakery food.
[11] The method according to [9], characterized in that the bakery food contains 0.1% by weight to 20% by weight of indigestible dextrin and 0.1% by weight to 10% by weight of inulin. .
[12] 0.1 wt% to 10 wt% of polydextrose, 0.1 wt% to 20 wt% of indigestible dextrin, 0.1 wt% to 10 wt% of inulin in a bakery food The method of [9], characterized in that it is compounded.
[13] The method of any one of [9] to [12], further comprising blending one or more enzymes selected from the group consisting of transglutaminase, α-glucosidase, and branching enzymes.
[14] The method of any of [9] to [13], further comprising blending a sugar alcohol.
[15] The method of any one of [9] to [14], further comprising blending a high-intensity sweetener.
[16] Flour substitutes selected from the group consisting of soy flour, soy protein, milk protein, wheat bran flour, oat fiber, oat bran, wheat fiber, almond poodle, citrus fiber, cellulose, hemicellulose and resistant starch The method according to any one of [9] to [15], characterized in that one or more is blended.
[17] A bakery food physical property modifier comprising at least one of polydextrose and indigestible dextrin and inulin.
[18] For adding to a bakery food so that the blending amount of polydextrose to a bakery food is 0.1 wt% to 10 wt% and the blending amount of inulin to a bakery food is 0.1 wt% to 10 wt% , [17] agents.
[19] It is added to the bakery food so that the blending amount of the indigestible dextrin to the bakery food is 0.1 wt% to 20 wt% and the blending amount of the inulin to the bakery food is 0.1 wt% to 10 wt% Because, [17] agents.
[20] Blending amount of polydextrose to bakery food is 0.1 wt% to 10 wt%, blending amount of indigestible dextrin to bakery food is 0.1 wt% to 20 wt%, blending amount of inulin to bakery food The agent according to [17], for adding to a bakery food such that the weight ratio is 0.1% to 10% by weight.
[21] The agent of any of [17]-[20], further comprising one or more enzymes selected from the group consisting of transglutaminase, α-glucosidase, and branching enzyme.
[22] The agent according to any one of [17] to [21], further comprising a sugar alcohol.
[23] The agent of any of [17]-[22], further comprising a high-intensity sweetener.
[24] A group consisting of soy flour, soy protein, milk protein, wheat bran flour, oat fiber, oat bran, wheat fiber, almond poodle, citrus fiber, cellulose, hemicellulose and resistant starch as a flour substitute [24] The agent according to any one of [17] to [23], which is a bakery food compounded with one or more selected from the group consisting of

According to the present invention, physical properties such as texture and appearance of bakery food can be modified. Moreover, according to the present invention, it is also possible to produce a low-sugar bakery food having a good texture and appearance while reducing sugars contained in bakery foods such as sugar and wheat flour.

Hereinafter, the present invention will be described in detail.

The term "bakery food" as used herein includes food manufactured by baking flour-based dough in an oven or the like. The "bakery food" in the present specification includes, for example, sponge cake, roll cake, madeleine, finniche, pound cake, baumkuchen, cheese cake, chocolate brownie, pancake, bread, dorayaki, cookie, biscuit, and donut etc. Included but not limited to.

In the present specification, the "physical properties" of a bakery food mean the "feel" and / or the "appearance" of the bakery food. Therefore, modifying the physical properties of a bakery food as used herein means modifying the texture and / or appearance of the bakery food.

1. Method for Producing Bakery Food The present invention relates to a method for producing a bakery food (hereinafter referred to as "the production method of the present invention"), which comprises blending inulin with either or both of polydextrose and indigestible dextrin To provide). According to the production method of the present invention, it is possible to prepare a bakery food in which physical properties such as texture and appearance are modified. In one aspect, according to the production method of the present invention, the texture and appearance of a bakery food prepared using sugar by replacing a part or all of the sugar contained in the bakery food with the above-mentioned compound etc. A comparable low-sugar bakery food can be prepared in comparison.

The "polydextrose" used in the production method of the present invention is a kind of water-soluble dietary fiber obtained by thermally polymerizing glucose in the presence of sorbitol, phosphoric acid and the like. Because dextrose is randomly attached during polymerization, polydextrose exists as a highly branched polymer. Polydextrose used in the present invention can be produced by a method known per se, or commercially available one may be used. As a commercially available polydextrose, for example, “Starlite (registered trademark) III” and the like sold by Koyo Shokai Co., Ltd. are preferable, but not limited thereto.

In the production method of the present invention, the lower limit of the polydextrose content of the bakery food is not particularly limited as long as the effects of the present invention can be obtained, but for example, usually 0.1 wt% or more, preferably 1 wt% or more, more preferably Can be blended in a proportion of 2% by weight or more, more preferably 3% by weight or more, particularly preferably 4% by weight or more. The upper limit is also not particularly limited as long as the effects of the present invention can be obtained, but generally 10% by weight or less, preferably 9% by weight or less, more preferably 8% by weight or less, still more preferably 7% by weight or less, particularly preferably It can mix | blend in the ratio of 6 weight% or less. By increasing the blending amount of polydextrose, a bakery food having a fluffy texture can be prepared. In one aspect, the blending amount of polydextrose is usually 0.1% by weight to 10% by weight, preferably 1% by weight to 10% by weight, more preferably 2% by weight to 10% by weight, and still more preferably 3% by weight It can be blended in a proportion of 10% by weight, particularly preferably 4% to 10% by weight. In another embodiment, the compounding amount of polydextrose is usually 0.1% by weight to 9% by weight, preferably 1% by weight to 9% by weight, more preferably 2% by weight to 9% by weight, still more preferably 3% by weight It can be blended in a proportion of 9% by weight, particularly preferably 4% to 9% by weight. In another embodiment, the blending amount of polydextrose is usually 0.1 wt% to 8 wt%, preferably 1 wt% to 8 wt%, more preferably 2 wt% to 8 wt%, still more preferably 3 wt%. % To 8% by weight, particularly preferably 4% to 8% by weight. In another embodiment, the compounding amount of polydextrose is usually 0.1% by weight to 7% by weight, preferably 1% by weight to 7% by weight, more preferably 2% by weight to 7% by weight, still more preferably 3% by weight % To 7% by weight, particularly preferably 4% to 7% by weight. In another embodiment, the blending amount of polydextrose is usually 0.1% by weight to 6% by weight, preferably 1% by weight to 6% by weight, more preferably 2% by weight to 6% by weight, still more preferably 3% by weight % To 6% by weight, particularly preferably 4 to 6% by weight.

"Indigestible dextrin" used in the production method of the present invention is a kind of water-soluble dietary fiber, and means an indigestible starch degraded product that is extremely difficult to digest by human digestive enzymes. Indigestible dextrin is a method known per se (for example, the resistant component is removed from the undegraded product when the starch of potato or corn is reduced in molecular weight by a chemical or enzymatic method, and this is desalted and decolorized And the like, or those commercially available may be used. Alternatively, reduced indigestible dextrin can also be used. As commercially available indigestible dextrin or reduced indigestible dextrin, for example, "Promitor (trademark) 85 (indigestible dextrin)" sold by Koyo Shokai Co., Ltd. or marketed by Matsutani Chemical Industry Co., Ltd. Preferred is "Fibersol 2H (reduced indigestible dextrin)" and the like, but is not limited thereto.

In the production method of the present invention, the lower limit of the indigestible dextrin content of the bakery food is not particularly limited as long as the effects of the present invention can be obtained, but for example, usually 0.1 wt% or more, preferably 1 wt% or more More preferably, it can be blended in a proportion of 2 wt% or more, more preferably 3 wt% or more, still more preferably 4 wt% or more, and particularly preferably 5 wt% or more. The upper limit is also not particularly limited as long as the effects of the present invention can be obtained, but usually 20% by weight or less, preferably 19% by weight or less, more preferably 18% by weight or less, still more preferably 17% by weight or less, more preferably Can be blended in a proportion of at most 16 wt%, particularly preferably at most 15 wt%. By increasing the content of the indigestible dextrin, in baked goods such as sponge cakes, the baked material can be favorably expanded and a preferable appearance can be obtained. In one embodiment, the compounding amount of the indigestible dextrin is usually 0.1% by weight to 20% by weight, preferably 1% by weight to 20% by weight, more preferably 2% by weight to 20% by weight, still more preferably 3% by weight % To 20 wt%, even more preferably 4 wt% to 20 wt%, particularly preferably 5 wt% to 20 wt%. In one embodiment, the compounding amount of the indigestible dextrin is usually 0.1% by weight to 19% by weight, preferably 1% by weight to 19% by weight, more preferably 2% by weight to 19% by weight, still more preferably 3% by weight % To 19 wt%, even more preferably 4 wt% to 19 wt%, particularly preferably 5 wt% to 19 wt%. In one embodiment, the compounding amount of the indigestible dextrin is usually 0.1 wt% to 18 wt%, preferably 1 wt% to 18 wt%, more preferably 2 wt% to 18 wt%, still more preferably 3 wt%. % To 18 wt%, even more preferably 4 wt% to 18 wt%, particularly preferably 5 wt% to 18 wt%. In one embodiment, the blending amount of the indigestible dextrin is usually 0.1% by weight to 17% by weight, preferably 1% by weight to 17% by weight, more preferably 2% by weight to 17% by weight, still more preferably 3% by weight % To 17 wt%, even more preferably 4 wt% to 17 wt%, particularly preferably 5 wt% to 17 wt%. In one embodiment, the compounding amount of the indigestible dextrin is usually 0.1% by weight to 16% by weight, preferably 1% by weight to 16% by weight, more preferably 2% by weight to 16% by weight, still more preferably 3% by weight % To 16 wt%, even more preferably 4 wt% to 16 wt%, particularly preferably 5 wt% to 16 wt%. In one embodiment, the compounding amount of the indigestible dextrin is usually 0.1% by weight to 15% by weight, preferably 1% by weight to 15% by weight, more preferably 2% by weight to 15% by weight, still more preferably 3% by weight % To 15 wt%, even more preferably 4 wt% to 15 wt%, particularly preferably 5 wt% to 15 wt%.

“Inulin” used in the production method of the present invention is a kind of water-soluble dietary fiber widely present in nature. Inulin has a structure in which fructose is polymerized in about 5 to 40 units by β-1,2 bond, and one glucose is connected by α-1,1 bond to the reducing end of fructose chain. The inulin used in the production method of the present invention may have any polymerization degree as long as the desired effects of the present invention can be obtained, but those having a polymerization degree of 5 to 40 are generally used, in particular, 10 to 20 are preferable. The inulin used for the production method of the present invention can be produced by a method known per se, or a commercially available one may be used. As commercially available inulin, for example, “Fractofiber (registered trademark) Fuji FF” and the like, which are commercially available from Fuji Nippon Sugar Sugar Co., Ltd., are preferable.

In the production method of the present invention, the lower limit of the inulin content of the bakery food is not particularly limited as long as the effects of the present invention can be obtained, but for example, usually 0.1 wt% or more, preferably 1 wt% or more, more preferably It can be blended in a proportion of 2% by weight or more, more preferably 3% by weight or more, and particularly preferably 4% by weight or more. The upper limit is also not particularly limited as long as the effects of the present invention can be obtained, but generally 10% by weight or less, preferably 9% by weight or less, more preferably 8% by weight or less, still more preferably 7% by weight or less, particularly preferably It can mix | blend in the ratio of 6 weight% or less. By increasing the content of inulin, a bakery food having a moist texture can be prepared. In one aspect, the compounding amount of inulin is generally 0.1% by weight to 10% by weight, preferably 1% by weight to 10% by weight, more preferably 2% by weight to 10% by weight, and still more preferably 3% by weight to 10%. It can be blended in a proportion by weight, particularly preferably 4 to 10% by weight. In one embodiment, the compounding amount of inulin is usually 0.1 wt% to 9 wt%, preferably 1 wt% to 9 wt%, more preferably 2 wt% to 9 wt%, still more preferably 3 wt% to 9 wt%. It can be blended in a proportion by weight, particularly preferably 4 to 9% by weight. In one embodiment, the compounding amount of inulin is usually 0.1 wt% to 8 wt%, preferably 1 wt% to 8 wt%, more preferably 2 wt% to 8 wt%, still more preferably 3 wt% to 8 It can be blended in a proportion by weight, particularly preferably 4 to 8% by weight. In one embodiment, the compounding amount of inulin is generally 0.1 wt% to 7 wt%, preferably 1 wt% to 7 wt%, more preferably 2 wt% to 7 wt%, still more preferably 3 wt% to 7 It can be blended in a proportion by weight, particularly preferably 4 to 7% by weight. In one embodiment, the compounding amount of inulin is generally 0.1 wt% to 6 wt%, preferably 1 wt% to 6 wt%, more preferably 2 wt% to 6 wt%, still more preferably 3 wt% to 6 It can be blended in a proportion by weight, particularly preferably 4 to 6% by weight.

In one aspect, the production method of the present invention can further incorporate one or more enzymes selected from the group consisting of transglutaminase (TG), α-glucosidase (AG), and branching enzyme (BE) . By adding these enzymes, it becomes possible to prepare a bakery food which is excellent in "the mouth of the top" and "the feeling of putting it in the mouth" in addition to the "fluffy feeling" and the "moist feeling". .

The TG used in the production method of the present invention is an enzyme having an activity of catalyzing an acyl transfer reaction in which a glutamine residue in a protein or peptide is a donor and a lysine residue is an acceptor, for example, mammals Those of various origins are known, such as those of origin, those of fish and those of microorganisms. The source of TG used in the present invention is not particularly limited as long as it has the above-mentioned activity, and any source of TG can be used, and a recombinant enzyme may be used. The TG used in the present invention may be a commercial product, and as a specific example, TGs derived from microorganisms commercially available from Ajinomoto Co., Ltd. under the trade name "Activa" TG can be used alone or in combination.

The compounding amount of TG in the production method of the present invention may be changed depending on various raw materials used in the bakery food and the ratio thereof, and further conditions such as temperature and time for causing the enzyme to act, but the desired effect of the present invention can be obtained. For example, it is usually 10 ^-4 U to 10 ⁴ U, preferably 10 ^-4 U to 10 ² U, and more preferably 10 ^-2 per 100 g of the dough before baking of a bakery food. It is U-20U.

In the present invention, the activity unit of TG is measured and defined as follows. That is, transglutaminase is allowed to act in a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as a substrate in Tris buffer at a temperature of 37 ° C. and pH 6.0, and the produced hydroxamic acid is present in the presence of trichloroacetic acid. After the iron complex is formed, the absorbance at 525 nm is measured, the amount of hydroxamic acid is determined by a calibration curve, and the amount of enzyme that produces 1 μmol of hydroxamic acid per minute is 1 unit (1 U) (JP-A-64) -27471)).

In addition, AG used in the production method of the present invention is an enzyme that hydrolyzes non-reducing terminal α-1, 4-glucosidic bond to generate α-glucose. The source of the AG used in the present invention is not particularly limited as long as it has the above-mentioned activity, and any source of AG can be used, and a recombinant enzyme may be used. The AG used in the present invention may be a commercially available product, and as a specific example, “α-glucosidase“ Amano ”” sold by Amano Enzyme Co., Ltd. can be suitably used.

In the present invention, the enzyme activity of α-glucosidase is defined as follows. That is, 1 ml of 0.02 M acetate buffer (pH 5.0) is added to 1 ml of 1 mM α-methyl-D-glucoside, 0.5 ml of the enzyme solution is added, and the mixture is allowed to act at 40 ° C. for 60 minutes. The amount of enzyme that produces 1 μg of glucose in 5 ml is defined as 1 U (unit).

Although the addition amount of AG used in the production method of the present invention may vary depending on various raw materials used in the bakery food and the ratio thereof, and further conditions such as temperature and time for causing the enzyme to act, the desired content of the production method of the present invention There is no particular limitation as long as the effect of is obtained, for example, it is usually 10 ^-3 U to 10 ⁵ U, preferably 10 ^-1 U to 10 ⁴ U, and more preferably ¹ U to 100 g before baking. It is 5 × 10 ³ U.

BE used in the production method of the present invention means that part of the 1,4-α-D-glucan chain is transferred to the 6-OH group of the acceptor 1,4-α-D glucan, as in amylopectin or glycogen. It is an enzyme that produces a branched structure of α-1, 6 bond. The source of BE used in the present invention is not particularly limited as long as it has the above-mentioned activity, and any source of BE can be used, and a recombinant enzyme may be used.

As used herein, the enzymatic activity of BE is defined as follows. That is, an enzyme solution dissolved in 0.1 M phosphate buffer (pH 7.0) in 50 μl of 0.1% amylose B (manufactured by Nacalai Tesque, Inc.) dissolved in 0.08 M phosphate buffer (pH 7.0) 50 μl was added, and after reacting for 30 minutes at 50 ° C., 0.5 ml of a solution of 0.26 g I ₂ and 2.6 g KI dissolved in 10 ml Milli Q water and 0.5 ml of 1N HCl were mixed and diluted to 130 ml 2) Add 2 ml of solution and measure the change of absorbance at 660 nm. The amount of enzyme which reduces the 660 nm absorbance by 1% in 1 minute of the reaction in this reaction system is defined as 1 U (unit).

Although the addition amount of BE used in the production method of the present invention may vary depending on various raw materials used in the bakery food and the ratio thereof, and further conditions such as temperature and time for causing the enzyme to act, the desired content of the production method of the present invention It is not particularly limited as long as the effect of is obtained, for example, usually 10 ^-5 U to 10 ⁴ U, preferably 10 ^-5 U to 10 ² U, more preferably 10 with respect to 100 g of the dough before baking. ^-3 U to 5 U

In one aspect, the production method of the present invention can further incorporate a sugar alcohol. Although it is possible to achieve good dough expansion by increasing the indigestible dextrin content, increasing the indigestible dextrin content tends to make the surface of the bakery food hard. Therefore, by replacing part of the indigestible dextrin with sugar alcohol as necessary, a bakery food having a good dough expansion and a soft surface can be prepared.

Sugar alcohols used in the production method of the present invention include, for example, sorbitol, mannitol, palatinit, xylitol, galactitol, reduced starch syrup, maltitol, erythritol and lactitol, etc., and one or more of these may be used in combination Can be used. Erythritol is preferred from the viewpoint of an energy of 0 kcal / g and an increase in blood sugar level.

The blending amount of sugar alcohol in the production method of the present invention is not particularly limited as long as the desired effect can be obtained, but when, for example, about 13 wt% to 20 wt% of indigestible dextrin is blended in bakery food, The amount of the indigestible dextrin is usually 9% by weight to 16% by weight, preferably 10% by weight to 15% by weight, and more preferably 11% by weight to 13% by weight. By replacing the part with sugar alcohol, it is possible to prepare a bakery food with good dough expansion and soft surface.

In one aspect, the production method of the present invention can further incorporate high-intensity sweeteners.

The high sweetness degree sweeteners used in the production method of the present invention include, for example, sucralose, acesulfame potassium, aspartame, stevia, neotame, thaumatin, glycyrrhizin, alitame, saccharin, saccharin sodium, licorice and advantame, etc. It is possible to use one kind or two or more kinds in combination. From the viewpoint of taste and the like similar to sucrose, combined use of sucralose, acesulfame potassium and aspartame is preferable.

The compounding amount of the high sweetness degree sweetener in the manufacturing method of the present invention is not particularly limited as long as the desired effect can be obtained, and the taste of the high sweetness degree sweetener and the like of the consumer taste and used Although it can be set appropriately, it is usually 5% by weight to 60% by weight, preferably 5% by weight to 40% by weight, more preferably 5% by weight to 30% by weight of sugar contained in the raw material of bakery food. % Can be substituted for the high intensity sweetener and blended. In addition, when two or more high-intensity sweeteners are used, they may be appropriately set in consideration of the sweetness intensity of the high-intensity sweetener used, for example, sucralose, acesulfame potassium, and aspartame In the case of using three high-intensity sweeteners in combination, generally, 0.008% by weight to 0.1% by weight of sucralose and 0.025% by weight of acesulfame K with respect to the weight of the raw material of the bakery food To 0.3% by weight, aspartame from 0.05% to 0.6% by weight, preferably from 0.008% to 0.07% by weight of sucralose, acesulfame K from 0.025% to 0.2% Wt%, 0.05 wt% to 0.4 wt% aspartame, more preferably 0.008 wt% to 0.05 wt% sucralose, 0.025 wt% acesulfame K 0.15 wt%, aspartame can be blended with 0.05 wt% to 0.3 wt%.

Furthermore, in one aspect, the production method of the present invention replaces raw material generally used for bakery food, and uses a raw material having a low sugar, high protein, and / or high dietary fiber composition as compared to wheat flour. You may mix | blend. Such low sugar, high protein and / or high dietary fiber raw materials include soy flour, soy protein, milk protein, wheat bran flour, oat fiber, oat bran, wheat fiber, almond poodle, citrus fiber, cellulose, hemicellulose and Examples thereof include, but are not limited to, resistant starch, and one or more of such raw materials may be used in combination.

When replacing wheat flour with a raw material having a low carbohydrate, high protein, and / or high dietary fiber composition, it is possible to replace the entire amount of wheat flour used with a raw material having a low carbohydrate, high protein, and / or high dietary fiber composition. Well, alternatively, a portion of the flour may be replaced with a raw material having a low sugar, high protein, and / or high dietary fiber composition.

In the production method of the present invention, in addition to the components described above, additives and the like usually used in preparing a bakery food can be used. Examples of such additives include, but are not limited to, pH adjusters, antioxidants, perfumes, gelling agents, thickeners, foaming agents, preservatives, coloring agents, and emulsifiers.

As long as the desired effects of the present invention can be obtained, the above-mentioned main components used in the production method of the present invention may be added to the other ingredients at any timing before baking the dough of the bakery food. It may be mixed. For example, to illustrate the case of producing a sponge cake using the separate method, a first step of mixing egg white and sugar to form a meringue, a second step of mixing meringue obtained in the first step and egg yolk, The third step of mixing the mixture obtained in the second step and the flour such as wheat flour, the fourth step of mixing the mixture obtained in the third step with the heated milk and fat mixture, and the fourth step In any of the first to fourth steps of the fifth step of firing the mixture obtained in the step in an oven or the like, part or all of each main component is replaced or mixed with the raw material Can. Alternatively, in any two or more steps of the first to fourth steps, each main component may be replaced or mixed with other raw materials stepwise. In the embodiment of the sponge cake, the dietary fiber is preferably added in the first step from the viewpoint of foamability and stability of sugar substitution, and the like, and the enzyme is reactive with the substrate, etc. It is preferable to add in the 1st, 2nd, 3rd process from a viewpoint of (1). Or when manufacturing by an all-in-one manufacturing method, you may add and mix with all the raw materials.

2. Method for modifying physical properties of bakery food The present invention relates to a method for modifying physical properties of a bakery food, which comprises blending inulin with either or both of polydextrose and indigestible dextrin (hereinafter referred to as "the method of the present invention May be referred to as By using the method of the present invention, physical properties such as texture and appearance of bakery food can be modified. In one aspect, by using the method of the present invention, it is possible to reduce the amount of sugar contained while maintaining a favorable texture and appearance in a bakery food. Therefore, in this embodiment, the method of the present invention can also be regarded as "a method of reducing sugar in bakery food".

In one embodiment, in the method of the present invention, any of TG, AG or BE or two or more enzymes, a sugar alcohol, a high-intensity sweetener, is further incorporated into a bakery food. In yet another aspect, the method of the present invention can incorporate raw materials having low carbohydrate, high protein, and / or high dietary fiber composition as a substitute for wheat flour. The raw materials having such enzymes, sugar alcohols, high sweetness sweeteners, low carbohydrates, high proteins, and / or high dietary fiber compositions, their blending amounts, blending timings, etc. The same ones as described in the method can be used.

3. Physical property modifier for bakery food The present invention is a physical property modifier for bakery food (hereinafter referred to as "the agent of the present invention") which comprises inulin and either or both of polydextrose and indigestible dextrin Provide). By using the agent of the present invention, the physical properties of a bakery food can be modified. Also, in one aspect, by using the agent of the present invention as a sugar substitute for bakery foods, it is possible to conveniently prepare low-sugar bakery foods having excellent texture and appearance. Therefore, in this embodiment, the agent of the present invention can also be regarded as "a sugar substitute for bakery foods".

The blending amount of polydextrose contained in the agent of the present invention is not particularly limited as long as the effect of the present invention can be obtained. For example, polydextrose is usually 0 for bakery foods prepared using the agent of the present invention. 1% by weight or more (preferably 1% by weight or more, more preferably 2% by weight or more, still more preferably 3% by weight or more, particularly preferably 4% by weight or more) and 10% by weight or less (preferably 9% by weight) It is preferable to add to the bakery food so as to be 8 wt% or less, more preferably 7 wt% or less, and particularly preferably 6 wt% or less. In one aspect, the blending amount of polydextrose is usually 0.1% by weight to 10% by weight, preferably 1% by weight to 10% by weight, more preferably 2% by weight to 10% by weight, and still more preferably 3% by weight It can be blended in a proportion of 10% by weight, particularly preferably 4% to 10% by weight. In another embodiment, the compounding amount of polydextrose is usually 0.1% by weight to 9% by weight, preferably 1% by weight to 9% by weight, more preferably 2% by weight to 9% by weight, still more preferably 3% by weight It can be blended in a proportion of 9% by weight, particularly preferably 4% to 9% by weight. In another embodiment, the blending amount of polydextrose is usually 0.1 wt% to 8 wt%, preferably 1 wt% to 8 wt%, more preferably 2 wt% to 8 wt%, still more preferably 3 wt%. % To 8% by weight, particularly preferably 4% to 8% by weight. In another embodiment, the compounding amount of polydextrose is usually 0.1% by weight to 7% by weight, preferably 1% by weight to 7% by weight, more preferably 2% by weight to 7% by weight, still more preferably 3% by weight % To 7% by weight, particularly preferably 4% to 7% by weight. In another embodiment, the blending amount of polydextrose is usually 0.1% by weight to 6% by weight, preferably 1% by weight to 6% by weight, more preferably 2% by weight to 6% by weight, still more preferably 3% by weight % To 6% by weight, particularly preferably 4 to 6% by weight.

Moreover, the compounding amount of the indigestible dextrin contained in the agent of the present invention is not particularly limited as long as the effect of the present invention can be obtained, but for example, it is difficult for bakery foods prepared using the agent of the present invention The digestible dextrin is usually at least 0.1% by weight (preferably at least 1% by weight, more preferably at least 2% by weight, more preferably at least 3% by weight, still more preferably at least 4% by weight, particularly preferably 5% by weight 20% by weight or less (preferably 19% by weight or less, more preferably 18% by weight or less, still more preferably 17% by weight or less, still more preferably 16% by weight or less, particularly preferably 15% by weight or less) Preferably, it is for adding to bakery food so that In one embodiment, the compounding amount of the indigestible dextrin is usually 0.1% by weight to 20% by weight, preferably 1% by weight to 20% by weight, more preferably 2% by weight to 20% by weight, still more preferably 3% by weight % To 20 wt%, even more preferably 4 wt% to 20 wt%, particularly preferably 5 wt% to 20 wt%. In one embodiment, the compounding amount of the indigestible dextrin is usually 0.1% by weight to 19% by weight, preferably 1% by weight to 19% by weight, more preferably 2% by weight to 19% by weight, still more preferably 3% by weight % To 19 wt%, even more preferably 4 wt% to 19 wt%, particularly preferably 5 wt% to 19 wt%. In one embodiment, the compounding amount of the indigestible dextrin is usually 0.1 wt% to 18 wt%, preferably 1 wt% to 18 wt%, more preferably 2 wt% to 18 wt%, still more preferably 3 wt%. % To 18 wt%, even more preferably 4 wt% to 18 wt%, particularly preferably 5 wt% to 18 wt%. In one embodiment, the blending amount of the indigestible dextrin is usually 0.1% by weight to 17% by weight, preferably 1% by weight to 17% by weight, more preferably 2% by weight to 17% by weight, still more preferably 3% by weight % To 17 wt%, even more preferably 4 wt% to 17 wt%, particularly preferably 5 wt% to 17 wt%. In one embodiment, the compounding amount of the indigestible dextrin is usually 0.1% by weight to 16% by weight, preferably 1% by weight to 16% by weight, more preferably 2% by weight to 16% by weight, still more preferably 3% by weight % To 16 wt%, even more preferably 4 wt% to 16 wt%, particularly preferably 5 wt% to 16 wt%. In one embodiment, the compounding amount of the indigestible dextrin is usually 0.1% by weight to 15% by weight, preferably 1% by weight to 15% by weight, more preferably 2% by weight to 15% by weight, still more preferably 3% by weight % To 15 wt%, even more preferably 4 wt% to 15 wt%, particularly preferably 5 wt% to 15 wt%.

Moreover, the compounding amount of inulin contained in the agent of the present invention is not particularly limited as long as the effects of the present invention can be obtained, but for example, inulin is usually 0 for a bakery food prepared using the agent of the present invention 1% by weight or more (preferably 1% by weight or more, more preferably 2% by weight or more, still more preferably 3% by weight or more, particularly preferably 4% by weight or more) and usually 10% by weight or less (preferably 9% by weight) It is preferable to add to the bakery food so as to be 8 wt% or less, more preferably 7 wt% or less, and particularly preferably 6 wt% or less. In one aspect, the compounding amount of inulin is generally 0.1% by weight to 10% by weight, preferably 1% by weight to 10% by weight, more preferably 2% by weight to 10% by weight, and still more preferably 3% by weight to 10%. It can be blended in a proportion by weight, particularly preferably 4 to 10% by weight. In one embodiment, the compounding amount of inulin is usually 0.1 wt% to 9 wt%, preferably 1 wt% to 9 wt%, more preferably 2 wt% to 9 wt%, still more preferably 3 wt% to 9 wt%. It can be blended in a proportion by weight, particularly preferably 4 to 9% by weight. In one embodiment, the compounding amount of inulin is usually 0.1 wt% to 8 wt%, preferably 1 wt% to 8 wt%, more preferably 2 wt% to 8 wt%, still more preferably 3 wt% to 8 It can be blended in a proportion by weight, particularly preferably 4 to 8% by weight. In one embodiment, the compounding amount of inulin is generally 0.1 wt% to 7 wt%, preferably 1 wt% to 7 wt%, more preferably 2 wt% to 7 wt%, still more preferably 3 wt% to 7 It can be blended in a proportion by weight, particularly preferably 4 to 7% by weight. In one embodiment, the compounding amount of inulin is generally 0.1 wt% to 6 wt%, preferably 1 wt% to 6 wt%, more preferably 2 wt% to 6 wt%, still more preferably 3 wt% to 6 It can be blended in a proportion by weight, particularly preferably 4 to 6% by weight.

In one aspect, the agent of the present invention can also be produced to further comprise any of TG, AG or BE or two or more enzymes, a sugar alcohol, and a high-intensity sweetener. As such enzymes, sugar alcohols, high sweetness degree sweeteners and the like and the blending amounts thereof, etc., those similar to those described in the above-mentioned "1. Method of manufacturing bakery food" can be used.

The form of the agent of the present invention is not particularly limited as long as the desired effect of the present invention can be obtained, and it may be solid (powder, granular), gel, paste, liquid (slurry, etc.) Although it can be prepared in any form such as fat and oil (including both liquid oil and solid fat, etc., it can be usually prepared as a solid form from the viewpoint of convenience in transportation and storage, etc.

The addition timing to the bakery food material of the agent of the present invention is not particularly limited, and it can be added at any timing before baking the dough of the bakery. In addition, it may be preferable to add the agent of the present invention in the same addition step as sugar, in consideration of influence on dough physical properties, handling of dough, and the like.

When producing a low sugar bakery food using the agent of the present invention, not only sugar but also relatively sugar rich raw materials such as wheat flour, lower sugar, high protein, and / or high The agent of the present invention can achieve the desired effect even if it is replaced with a raw material having a dietary fiber composition. The raw material having such a low sugar, high protein, and / or high dietary fiber composition may be the same as that described in the above-mentioned "1. Method for producing a bakery food".

The present invention will be more specifically described in the following examples, but the present invention is not limited by these examples.

[Example 1] Evaluation of individual items Sugar was replaced with various water-soluble dietary fibers to prepare a sponge cake, and it was examined whether the water-soluble dietary fibers could replace the function of sugar for the texture. Specifically, based on the composition shown in Table 1 below, half of the sugar (15% by weight) is reduced indigestible dextrin ("Fibersol 2H", Matsutani Chemical Industry Co., Ltd.), indigestible dextrin, respectively. ("Promitor (trademark) 85", Koyo Shokai Co., Ltd.), Isomaltodextrin ("Fiberixa (trademark)", Hayashibara Co., Ltd.), Polydextrose ("Starlite (registered trademark) III", Koyo Shokai Co., Ltd.), Alternatively, sponge cake was prepared in place of inulin ("Fractofiber (registered trademark)", Fuji Nippon Sugar Sugar Co., Ltd.). The sponge cake was specifically prepared as follows. Stir the egg white and the mixture of sugar and any of the water-soluble dietary fibers according to the separate method and lather to the front of the wet peak (to the extent that it is scooped with a whipper), meringue (specific gravity: 0.20 kitchen Aid 6-10 speed) was prepared, and the loosened egg yolk was added to it and stirred further. Then, the flour (weak flour) was added to this and stirred. Milk and a salt-free butter were mixed with the obtained mixture, and what was melt | dissolved by heating at 60 degreeC by hot water addition was added, it stirred well, and it was set as the dough of sponge cake. The resultant was baked in an oven at 180 ° C. for 30 minutes to obtain a sponge cake.

About the sponge cake which replaced the half amount of sugar with the water-soluble dietary fiber, the food texture was evaluated by the sensory test by three expert panelists in the viewpoint of "a fluffy feeling" and a "moist feeling". The evaluation criteria are as follows.

The results are shown in Table 2 below.

As shown in Table 2, reduced indigestible dextrin, indigestible dextrin, isomaltodextrin, and polydextrose have a function to impart a soft texture to bakery foods, and some inulin also has that function. Indicated. In addition, polydextrose and inulin have the function of imparting a moist texture to bakery foods, and it has been shown that inulin is particularly superior.

Example 2 Combination Evaluation Based on the results obtained in Example 1, various combinations of polydextrose, (reduced) indigestible dextrin, inulin and erythritol which is one of sugar alcohols in addition to these were added. Sponge cakes were prepared using formulations (Formulation 1 to Formulation 8), and their effects were evaluated. Erythritol used was purchased from Mitsubishi Chemical Foods Corporation. In addition, various dietary fibers, a method for preparing a sponge cake, an evaluation method and the like were the same as those described in Example 1.

Formulations 1-8 and the evaluation results are shown in Table 3-1 and Table 3-2. Formulations 1-8 replace the total amount of granulated sugar (112.5 g (30% by weight)) in the sponge cake basic composition of Table 1 with each sugar substitute material, and the raw materials other than granulated sugar The blending ratio is the same as in Table 1. More specifically, for example, Formulation 1 is a base formulation of granulated sugar (112.5 g (30% by weight)) portion, polydextrose (22.5 g (6.0% by weight)) and inulin (22.5 g ( 6.0 weight%)), and other egg yolks, egg whites, flour, butter and milk mean those blended in the same proportion as in Table 1.

As shown in Table 3-1 and Table 3-2, a good texture was obtained when any two of polydextrose, inulin, and indigestible dextrin were blended in appropriate amounts. In particular, it was shown that when all of polydextrose, inulin and indigestible dextrin are blended (formulation 7), a texture comparable to sugar can be obtained.

[Example 3] Improving the texture by adding an enzyme By replacing sugar with a combination of polydextrose, indigestible dextrin, inulin and erythritol, and additionally using various enzymes, the texture of the sponge cake is further enhanced. We examined whether it could improve. As enzymes, transglutaminase (TG), α-glucosidase (AG), glucose oxidase (GO), and branching enzyme (BE) were used alone or in combination. Here, “GO” in the present specification is an enzyme that decomposes glucose by using FAD (flavin adenine dinucleotide) as a coenzyme to form gluconolactone and hydrogen peroxide. The enzymatic activity of GO is defined as follows. Using glucose as a substrate, hydrogen peroxide is generated by the action of glucose oxidase in the presence of oxygen. The produced hydrogen peroxide is reacted with peroxidase in the presence of aminoantipyrine and phenol to form a quinoneimine dye. The absorbance at a wavelength of 500 nm is measured, the amount of quinoneimine dye is determined from the calibration curve, and the enzyme activity is calculated. The amount of enzyme required to oxidize 1 μmol of glucose per minute is defined as 1 U (unit). In addition, various dietary fibers, a method of preparing a sponge cake, and evaluation methods of "fluffy feeling" and "moist feeling" were the same as those described in Example 1. In addition, the texture of the sponge cake was also evaluated by a sensory test by three expert panelists in terms of "mouth at the top" and "a sense of unity in the mouth". In addition, as an evaluation criterion, it was evaluated by an 11-step evaluation of 0 points (there is no improvement effect) to 5 points (there is a certain degree of improvement effect) to 10 points (there is a very high improvement effect).

The blend ratio and the evaluation results are shown in Table 4 below. Table 4 is the description according to Table 3-1 and Table 3-2, and the composition 9 corresponds to the composition 8 in Table 3-2.

As shown in Table 4, the fluffy and moist feeling of the sponge cake is maintained regardless of the addition of one or more enzymes alone, and when a specific enzyme is added alone or in combination, It was shown that the texture of the sponge cake is further improved in the top mouth and mouth feel.

[Example 4] Replacement of wheat flour The combination of polydextrose, indigestible dextrin and inulin substitutes for sugar, and wheat flour is replaced with a raw material having a relatively low sugar, high protein, and / or high dietary fiber composition. Even in the case, it was verified whether a sponge cake having a desirable texture could be produced. Soybean flour was used as a raw material having a low sugar, high protein and / or high dietary fiber composition to replace wheat flour. The various dietary fibers, the method for preparing the sponge cake, the evaluation method and the like were the same as those described in Example 1.

The blend ratio and the evaluation results are shown in Table 5 below.

As shown in Table 5, when sugar is replaced by a combination of polydextrose, indigestible dextrin, and inulin, a sponge cake having a preferable texture is prepared even when the flour is converted to soy flour. It was shown that it was possible. In addition, when the enzymes were combined and added, a sponge cake having a very favorable texture could be prepared (formulation 22).

[Example 5] Combined use of sweeteners When sugar is replaced by combined use of polydextrose, indigestible dextrin and inulin, it is verified whether a sponge cake having a preferable texture can be produced even when combined with a high sweetness degree sweetener did. Sucralose, acesulfame potassium and aspartame were used as sweeteners used in combination. Preparation methods of various dietary fibers and sponge cakes were the same as those described in Example 1. Moreover, as an evaluation method, the food texture of a sponge cake, flavor, etc. were comprehensively evaluated by the sensory test of three expert panelists. In addition, as an evaluation standard, it was evaluated by an 11-point evaluation of 0 points (commercial value is low) to 5 points (having a certain commercial value) to 10 points (having a very high commercial value).

The blend ratio and the evaluation results are shown in Table 6 below.

As shown in Table 6, the sponge cake with a sweetener (formulation 24) had a quality that was considered to have a relatively good commercial value. In other words, the sponge cake exhibits an overall quality such as texture that is high enough to be commercialized.

According to the present invention, it is possible to prepare a bakery food in which physical properties such as texture and appearance are modified. Also, according to the present invention, a low sugar bakery product having good texture and appearance can be prepared without using sugar. Such low-sugar bakery products prepared according to the present invention are expected to have an effect of reducing the occurrence of obesity and dental caries because the amount of sugar used is reduced. Therefore, it is very useful not only from the food field but also from the viewpoint of preventive medicine.

This application is based on patent application No. 2017-138941 filed in Japan (filing date: July 18, 2017), the contents of which are incorporated in full herein.

Claims

A method for producing a bakery food, comprising blending inulin with either or both of polydextrose and indigestible dextrin.
The production method according to claim 1, wherein 0.1 to 10% by weight of polydextrose and 0.1 to 10% by weight of inulin are contained in a bakery food.
The method according to claim 1, wherein the bakery food contains 0.1% to 20% by weight of indigestible dextrin and 0.1% to 10% by weight of inulin.
Containing 0.1% by weight to 10% by weight of polydextrose, 0.1% to 20% by weight of indigestible dextrin, and 0.1% to 10% by weight of inulin in a bakery food The method according to claim 1, characterized in that
The method according to any one of claims 1 to 4, further comprising combining one or more enzymes selected from the group consisting of transglutaminase, α-glucosidase, and branching enzymes.
The method according to any one of claims 1 to 5, further comprising blending a sugar alcohol.
The method according to any one of claims 1 to 6, further comprising blending a high sweetness degree sweetener.
As a flour substitute, one or more selected from the group consisting of soy flour, soy protein, milk protein, wheat bran flour, oat fiber, oat bran, wheat fiber, almond poodle, citrus fiber, cellulose, hemicellulose and resistant starch The method according to any one of claims 1 to 7, characterized in that it is compounded.
A method for modifying physical properties of a bakery food, which comprises blending inulin with either or both of polydextrose and indigestible dextrin.
A bakery food physical property modifier comprising inulin and either or both of polydextrose and indigestible dextrin.
Claim for adding to the bakery food so that the blending amount of polydextrose to the bakery food is 0.1 wt% to 10 wt% and the blending amount of the inulin to the bakery food is 0.1 wt% to 10 wt%. The agent according to 10.
For adding 0.1 wt% to 20 wt% of the indigestible dextrin to the bakery food and 0.1 wt% to 10 wt% of the inulin to the bakery food The agent according to claim 10.
The blending amount of polydextrose to bakery food is 0.1% to 10% by weight, the blending amount of indigestible dextrin to bakery food is 0.1% to 20% by weight, and the blending amount of inulin to bakery food is 0. The agent according to claim 10, which is added to a bakery food to be 1 wt% to 10 wt%.
The agent according to any one of claims 10 to 13, further comprising one or more enzymes selected from the group consisting of transglutaminase, α-glucosidase, and branching enzymes.
The agent according to any one of claims 10 to 14, further comprising a sugar alcohol.
The agent according to any one of claims 10 to 15, further comprising a high sweetness degree sweetener.