Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D10/00—Batters, dough or mixtures before baking
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/36—Vegetable material
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Definitions

• the present invention relates to starch for baked goods.
• Patent Documents 1 and 2 disclose techniques relating to starch used for baked goods. According to Patent Document 1 (Japanese Patent Application Laid-Open No. 2013-212104), by baking the dough using a heated mold, it is transparent in the state after baking and, even when stored after baking, remains transparent and A technique relating to a baked confectionery mix capable of producing baked confectionery capable of maintaining the form is described, and the baked confectionery mix contains a specific amount of a specific type of potato starch and is substantially free of flour. It is described that it is composition.
• Patent Document 2 Japanese Patent Application Laid-Open No. 2009-82108
• Japanese Patent Application Laid-Open No. 2009-82108 includes specific amounts of natural starch, modified starch and modified starch in total starch amount in a starch composition for producing cakes, and the blending weight of these. It is stated that the ratio is in a specific range.
• a starch composition for cake production described in the same document a stable cake dough is formed even when whole flour is replaced with starch as grain flour, and the foam stability of the dough in the heating step is achieved. It is possible to provide a starch composition for producing cakes which is excellent in industrially stable production, and which is difficult to achieve only with wheat flour, and is excellent in texture such as softness, elasticity, mouth melting, moist feeling, etc. It is done.
• a baked confectionery mix comprising the baked confectionery starch according to the present invention.
• a baked confectionery material comprising the baked confectionery starch according to the present invention.
• a baked confection containing the starch for baked goods according to the present invention is provided.
• a method for improving the mouth of a baked confection comprising baking the confectionery starch according to the present invention in a dough.
• the present invention also encompasses the use of the baked confectionery starch according to the present invention in a baked confectionery mix, a baked confectionery dough, or a method for producing a baked confectionery.
• the present invention also encompasses the use of the baked confectionery mix according to the present invention in a baked confectionery material or a method for producing a baked confectionery.
• the present invention includes the use of the baked confectionery material according to the present invention in a method for producing baked confectionery.
• the baked confectionery is excellent in the balance of appearance, texture, mouthfeel, texture and sweetness of baked dough. You can get it.
• each component can be used individually or in combination of 2 or more types.
• the baked confectionery starch is a composition composed of two or more types of starch, and comprises component (A): hydroxypropylated starch and component (B): phosphate cross-linked starch.
• Component (A) The hydroxypropylated starch of component (A) is specifically a non-pregelatinized starch, that is, ⁇ -starch. It is preferable that the cold-water swelling degree of a component (A) is two or more and less than 3.5.
• component (B) mentioned later does not contain crosslinked starches, such as a component (B): phosphoric acid crosslinked starch, etc. which are mentioned later.
• the raw material starch of the component (A) is preferably composed of tapioca starch, potato starch and waxy corn starch from the viewpoint of making the balance of the appearance, texture, bite and texture of the dough after baking and sweetness preferable. It is one or more selected from the group, more preferably tapioca starch.
• the content of the component (A) in the starch for baked confectionery is the whole of the starch for baked confectionery from the viewpoint of making the balance of appearance, texture, mouthfeel, texture and sweetness of dough after baked confectionery favorable.
• the content is more than 0% by mass, preferably 1% by mass or more, more preferably 3% by mass or more, still more preferably 5% by mass or more, and still more preferably 7% by mass or more.
• the content of the component (A) in the baked confectionery starch is, for example, 20% by mass or less, preferably 18% by mass or less, more preferably 16% by mass with respect to the whole baked confectionery starch. % Or less, more preferably 15% by mass or less.
• component (B) Specifically, the phosphate cross-linked starch of component (B) is non-pregelatinized starch, that is, ⁇ -starch. It is preferable that the cold-water swelling degree of a component (B) is two or more and less than 3.5.
• the component (B) may be subjected to processing other than phosphoric acid crosslinking, as long as the effects of the present invention are not impaired.
• the raw material starch of the component (B) is preferably composed of tapioca starch, potato starch and waxy corn starch from the viewpoint of making the balance of the appearance, texture, bite and texture of the dough after baking and sweetness preferable. It is one or more selected from the group, more preferably tapioca starch.
• the raw material starch of the component (A) and the raw material starch of the component (B) may be the same as or different from each other, and are preferably the same, and more preferably tapioca starch.
• the content of the component (B) in the baked confectionery starch can be, for example, the remainder excluding starch other than the component (B) in the baked confectionery starch.
• the content of the component (B) in the baked confectionery starch is more than 0% by mass, preferably 20% by mass or more, based on the whole baked confectionery starch, from the viewpoint of improving the texture of the baked confectionery. More preferably, it is 40% by mass or more, still more preferably 60% by mass or more, still more preferably 70% by mass or more, still more preferably 80% by mass or more, particularly preferably 82% by mass or more.
• the content of the component (B) in the baked confectionery starch is less than 100% by mass, preferably 97% by mass or less, and more preferably 95% by mass with respect to the whole baked confectionery starch.
• the content is more preferably 93% by mass or less.
• content of the component (A) in starch for baked confectionery is 1 mass% or more and 18 mass% or less with respect to the whole starch for baked confectionery
• content of a component (B) is starch for baked confectionery 20 mass% or more and 97 mass% or less may be sufficient with respect to the whole.
• the content of the component (A) relative to the total of the components (A) and (B) of the starch for baked goods is a mass ratio ((A) / ((A)) from the viewpoint of improving the texture and mouthfeel of the baked goods. In (B))), it is 0.03 or more, preferably 0.04 or more. From the same viewpoint, the mass ratio ((A) / ((A) + (B))) is 0.18 or less, preferably 0.16 or less, and more preferably 0.12 or less. .
• the starch for baked confectionery may contain starches other than component (A) and (B), Preferably, as component (A) and starches other than (B), component (C): gelatinized starch is further added May be included. (Component (C)) Next, the component (C) will be described.
• the component (C) is, for example, pregelatinized starch which has been subjected to gelatinization treatment such as jet cooker treatment, drum dryer treatment, extruder treatment and the like.
• the cold water swelling degree of the component (C) is preferably 3.5 or more, more preferably 5 from the viewpoint of making the balance of texture and mouth of the baked confectionery, texture and sweetness of the dough after baking preferable. The above, more preferably 10 or more.
• the cold water swelling degree of the component (C) is preferably 40 or less, more preferably 30 or less, and still more preferably 20 or less.
• the measuring method of the cold-water swelling degree of a component (C) is later mentioned by the term of an Example.
• the raw material starch of the component (C) is preferably tapioca starch, potato starch and waxy corn starch and these, from the viewpoint of making the balance of the appearance, texture, bite and texture and sweetness of the dough after baking good. At least one selected from the group consisting of modified starches, more preferably one or more selected from the group consisting of tapioca starch and modified starches thereof, still more preferably acetylated phosphorus Acid cross-linked tapioca starch. Moreover, the origin raw material of a component (C) and the origin raw material of component (A) and (B) may be the same, and may differ.
• the source material of the component (C) is preferably the same as the source material of the component (A) or (B), more preferably the source material of the components (A) to (C) is the same, more preferably the component
• the raw material derived from (A) to (C) is cassava.
• the starch obtained from cassava is called tapioca starch.
• the content of the component (C) when the starch for baked confectionery contains the component (C) is preferably 1 to the whole starch for baked confectionery from the viewpoint of making the texture of the dough after baking the baked confectionery more preferable.
• the content is at least 2% by mass, more preferably at least 3% by mass, and still more preferably at least 4% by mass.
• the content of the component (C) in the baked confectionery starch is preferably 20% by mass or less, more preferably 10% by mass or less, more preferably 20% by mass or less with respect to the whole baked confectionery starch. It is 8 mass% or less.
• the content of the component (C) relative to the total of the components (A) and (B) when the starch for baked goods contains the component (C) is a mass ratio (from the viewpoint of improving the texture and mouthfeel of the baked goods) (C) / ((A) + (B))) is preferably 0.01 or more, more preferably 0.02 or more. From the same viewpoint, the mass ratio ((C) / ((A) + (B))) is preferably 0.2 or less, more preferably 0.15 or less, and still more preferably 0.1. It is below.
• the starch for baked goods in this embodiment contains a component (A) and (B), it can be preferably used for baked goods. More specifically, even when gluten-free and gliadin-free are obtained by using starch for baked confectionery containing components (A) and (B), appearance, texture, mouthfeel, texture of dough after baking and texture It is possible to obtain baked confectionery excellent in the balance of sweetness. In addition, by using starch for baked confectionery containing components (A) and (B), it is possible to obtain, for example, an enhancement effect of sweetness in gluten-free and gliadin-free baked confectionery, so It is also possible to reduce the blending amount of sweetening ingredients such as sugar. In addition, by using the starch for baked confectionery containing the components (A) and (B), it is also possible to improve, for example, the taste of the baked confectionery.
• the baked confectionery mix is a composition containing the baked confectionery starch described above. More specifically, the baked confectionery mix is a mixed powder containing the components (A) and (B), preferably a mixed powder containing the components (A) and (B) and (C).
• the baked confectionery mix may further contain components other than the components (A) to (C).
• components other than the components (A) to (C) for example, starches other than the components (A) to (C) described above, flour, sweetening components such as sugar and sweetener, dairy products, egg powder and egg white powder etc.
• Eggs, emulsifiers, leavening agents, seasonings, flavors, flavor powders such as matcha tea and cocoa powder, pigments, thickeners, fats and oils and the like may be included, and among them, powdery ones are preferred.
• solids such as nuts and chocolate chips can also be added.
• the baked goods mix is preferably gluten free and gliadin free.
• the content of the starch for baked goods of the mix for baked goods can be set according to, for example, the type of baked goods, but the appearance, texture and taste of baked goods, balance of texture and sweetness of dough after baking From the viewpoint of making it preferable, it is preferably 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass or more based on the whole baked confectionery mix. . From the same point of view, the content of the starch for baked confectionery of the mix for baked confectionery is 100% by mass or less, preferably 99% by mass or less, with respect to the whole baked confectionery mix.
• the baked confectionery material is a composition including the baked confectionery starch described above. More specifically, the baked confectionery dough is a dough comprising the components (A) and (B), preferably a dough comprising the components (A) and (B) and (C).
• the baked confectionery material may further contain components other than the components (A) to (C).
• components other than the components (A) to (C) for example, starches other than the components (A) to (C) mentioned above, flour, sweetening components such as sugar, honey and sweeteners, dairy products, whole eggs and egg whites Eggs such as egg yolks and egg powder, emulsifiers, swelling agents, seasonings, flavors, flavor powders such as matcha and cocoa powder, pigments, thickeners, oils and fats, fruit juices and vegetables, soy milk, water, etc.
• solids such as nuts and chocolate chips can also be added.
• the baked confectionery dough is preferably gluten free and gliadin free.
• the content of the starch for baked goods in the dough for baked goods can be set according to, for example, the type of baked goods, but the appearance, texture and taste of baked goods, texture and texture of baked goods after baking From the viewpoint of making the balance preferable, the content is preferably 10% by mass or more, more preferably 15% by mass or more, still more preferably 20% by mass or more, still more preferably 25% by mass, based on the whole baked confectionery material. It is above. From the same point of view, the content of the starch for baked confectionery in the dough for baked confectionery is 50% by mass or less, preferably 45% by mass or less, and more preferably 40% or less based on the whole baked confectionery dough. It is at most mass%, more preferably at most 35 mass%.
• the baked confectionery contains the starch for baked confectionery mentioned above.
• Specific examples of baked goods include pound cake, madeleine, sponge cake, baumkuchen, and finniche.
• the baked confectionery is preferably one selected from the group consisting of pound cake, madeleine and sponge cake Yes, more preferably pound cake.
• the baked confectionery starch is preferably gluten free and gliadin free.
• the baked confectionery can be obtained, for example, by a manufacturing method including the step of including the above-described baked confectionery starch in a dough and baking it. Since the baked confectionery obtained in the present embodiment contains starch for baked confectionery containing the components (A) and (B) in the dough, the appearance, texture, mouthfeel, balance of texture and sweetness of the dough after baking are obtained. Excellent. Further, in the present embodiment, the method of improving the mouth of a baked confectionery includes, for example, baking containing a starch for baked confectionery in a dough. Further, in the present embodiment, the method for improving the sweetness of baked goods includes, for example, baking containing a starch for baked goods in a dough.
• Phosphoric acid cross-linked tapioca starch (Component (B)): Act body TP-4W, manufactured by J-Oil Mills, Inc., cold water swelling degree 2.1
• Pregelatinized acetylated phosphoric acid cross-linked tapioca starch (component (C)): Gelcor GT- ⁇ , manufactured by J-Oil Mills, Inc., cold water swelling degree 14.1 Flour flour: Heart, made in Japan Powder Co., Ltd. Baking powder: F-up, made in Aikoku Co., Ltd.
• the degree of cold water swelling was measured by the method described in "Experimental methods for starch and related carbohydrates", pp. 279-280, 1986, published by the Society Publishing Center. Specifically, it was measured by the following method.
• 1 g of a sample was precisely weighed in terms of the mass of the dry matter, placed in a centrifuge tube, impregnated with 1 mL of methyl alcohol, and while stirring with a glass rod, distilled water at 25 ° C.
• Example 1 Comparative Examples 1 and 2
• Table 1 shows the formulations and evaluation results of the pound cakes of each example including the control example.
• the starch for baked goods comprises one or more of the components (A) to (C).
• Example 1 From Table 1, the pound cake obtained in Example 1 was suppressed in shrinkage and had a preferable appearance. Moreover, in Example 1, compared with Comparative Examples 1 and 2, the appearance of a pound cake, the texture, the palate, and the balance between texture and sweetness of the dough after baking were excellent. In addition, the sponge cake of Example 1 felt the same sweetness as that of the control example at a smaller amount of added sugar than that of the control example.

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• Life Sciences & Earth Sciences (AREA)
• Food Science & Technology (AREA)
• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Inorganic Chemistry (AREA)
• Botany (AREA)
• Dispersion Chemistry (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Confectionery (AREA)
• Grain Derivatives (AREA)
• Polysaccharides And Polysaccharide Derivatives (AREA)

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• 2018
  • 2018-11-27 CN CN201880076153.0A patent/CN111372458A/zh active Pending
  • 2018-11-27 JP JP2019558141A patent/JP7357544B2/ja active Active
  • 2018-11-27 KR KR1020207014858A patent/KR20200092961A/ko unknown
  • 2018-11-27 WO PCT/JP2018/043497 patent/WO2019111749A1/ja active Application Filing
  • 2018-11-27 SG SG11202004958RA patent/SG11202004958RA/en unknown
  • 2018-11-30 TW TW107143040A patent/TW201927165A/zh unknown
• 2020
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