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 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.
• 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 and the like. It is believed that
• a starch for baked confectionery containing 20% by mass or more and 100% by mass or less of the component (A): acetylated phosphoric acid cross-linked tapioca starch.
• a mixed powder for baked confectionery containing the starch for baked goods according to the present invention there is provided a baked confectionery material comprising the baked confectionery starch according to the present invention. Furthermore, according to the present invention, there is provided a baked confection containing the starch for baked goods according to the present invention.
• 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 method for producing a mixed powder for baked confectionery, a baked confectionery dough, or a baked confectionery.
• the present invention also encompasses the use of the mixed powder for baked confectionery according to the present invention in a method for producing baked confectionery dough or baked confectionery.
• the present invention includes the use of the baked confectionery material according to the present invention in the method for producing baked confectionery.
• each component can be used individually or in combination of 2 or more types.
• the starch for baked confectionery is a composition composed of one or more types of starch, and component (A): 20% by mass or more and 100% by mass or less of acetylated phosphoric acid cross-linked tapioca starch Including.
• the acetylated phosphate cross-linked tapioca starch of component (A) is a non-pregelatinized starch, that is, a ⁇ -starch. It is preferable that the cold-water swelling degree of a component (A) is two or more and less than 3.5.
• the component (A) may be subjected to processing other than acetylated phosphoric acid crosslinking, as long as the effects of the present invention are not impaired.
• the baked confectionery starch may consist of the component (A) or may contain starch other than the component (A).
• the content of the component (A) in the baked confectionery starch is relative to the whole baked confectionery starch from the viewpoint of making the balance of the texture of the baked confectionery, the mouthfeel, the texture of the dough after baking and the sweetness preferable. It is 20% by mass or more, preferably 25% by mass or more, more preferably 30% by mass or more, and further preferably 40% by mass or more. Also, from the viewpoint of improving the texture of the baked confectionery, the content of the component (A) in the baked confectionery starch is 100% by mass or less, preferably 90% by mass or less, based on the whole baked confectionery starch. More preferably, it is 80 mass% or less, still more preferably 70 mass% or less, still more preferably 60 mass% or less.
• the starch for baked confectionery is a starch other than the component (A), further one or more starches selected from the group consisting of component (B): phosphoric acid cross-linked starch and component (C): pregelatinized starch May be included.
• 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 component (A) is not included in the component (B).
• the raw material starch of the component (B) is preferably selected from the group consisting of tapioca starch, potato starch and waxy corn starch, from the viewpoint of making the balance of texture and mouth of the baked confectionery, texture and sweetness of dough after baking preferable. It is one or more selected, and more preferably tapioca starch.
• the content of the component (B) in the starch for baked confectionery is 0% by mass based on the whole starch for baked confectionery from the viewpoint of improving the texture of the baked confectionery
• the content is preferably 20% by mass or more, more preferably 30% by mass or more, and still more preferably 40% by mass or more.
• the content of the component (B) in the starch for baked confectionery is preferably 80% by mass or less, more preferably 70% by mass or less, more preferably with respect to the whole baked confectionery starch. It is 60 mass% or less.
• the content of the component (B) to the total of the components (A) and (B) when the starch for baked goods contains the component (B) is a mass ratio ((B) from the viewpoint of improving the texture of the baked goods
• the ratio of (/ ((A) + (B))) is preferably 0.4 or more, more preferably 0.45 or more, and still more preferably 0.5 or more.
• the mass ratio ((B) / ((A) + (B)))) is preferably 0.9 or less, more preferably 0.8 or less, and still more preferably 0.75. The following is more preferably 0.7 or less.
• 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 their processing, from the viewpoint of making the texture of baked confectionery, mouth melting, balance of texture after baking and sweetness preferable.
• One or more selected from the group consisting of starches more preferably one or more selected from the group consisting of tapioca starch and its modified starch, and still more preferably acetylated phosphate cross-linked Tapioca starch.
• the raw material starch of a component (C) may be the same as a component (A) or a component (B), and may differ.
• 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) to the total of the components (A) and (B) when the starch for baked goods contains the components (B) and (C) is a mass ratio from the viewpoint of improving the texture of the baked confectionery
• ((C) / ((A) + (B))) is 0.04 or more, More preferably, it is 0.05 or more.
• the mass ratio ((C) / ((A) + (B))) is preferably 0.08 or less, more preferably 0.07 or less.
• the starch for baked goods in the present embodiment can be preferably used for baked goods because it contains the component (A). More specifically, by using starch for baked confectionery containing component (A), even when it is made gluten-free and gliadin-free, it is excellent in the texture, mouthfeel, and the texture and sweetness of the dough after baking. You can get baked goods. In addition, by using starch for baked confectionery containing ingredient (A), it becomes possible to obtain, for example, an effect of enhancing sweetness in gluten-free and gliadin-free baked confectionery. It is also possible to reduce the blending amount of the components. In addition, by using the starch for baked confectionery containing the component (A), it is also possible to improve, for example, the taste of the baked confectionery.
• the mixed powder for baked goods is a composition containing the starch for baked goods described above. More specifically, the mixed powder for baked confectionery is a mixed powder containing the component (A), preferably one selected from the group consisting of the component (A), the component (B) and the component (C) Or it is mixed powder containing 2 types.
• the mixed powder for baked confectionery 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. Furthermore, solids such as nuts and chocolate chips can also be added.
• the mixed powder for baked confectionery is preferably gluten free and gliadin free.
• the content of starch for baked confectionery powder for mixed powder for baked confectionery can be set according to the type of baked confectionery, for example, but the texture of baked confectionery, mouthfeel, balance of texture and sweetness of dough after baking From the viewpoint of making it preferable, the content is preferably 20% by mass or more, more preferably 30% by mass or more, and still more preferably 40% by mass or more, with respect to the whole mixed powder for baked confectionery. From the same point of view, the content of starch for baked confectionery mix powder for baked confectionery is 100% by mass or less, preferably 90% by mass or less, based on the whole mixed powder for baked confectionery, and more preferably Is 80% by mass or less, more preferably 70% by mass or less, and still more preferably 60% by mass or less.
• the baked confectionery material includes the baked confectionery starch described above. More specifically, the baked confectionery material comprises the component (A), preferably the component (A), and one or more selected from the group consisting of the components (B) and (C) It is a dough containing.
• 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 it is preferable to balance the texture and taste of baked goods, texture and sweetness of dough after baking From the viewpoint of setting, the content is preferably 10% by mass or more, more preferably 15% by mass or more, and more preferably 20% by mass or more, based on the entire baked confectionery dough. From the same point of view, the content of the starch for baked confectionery in the dough for baked confectionery is 100% by mass or less, preferably 70% by mass or less, and more preferably 60% or less, with respect to the whole baked confectionery dough. It is at most mass%, more preferably at most 55 mass%, even more preferably at most 50 mass%.
• the baked confectionery contains the starch for baked confectionery mentioned above.
• Specific examples of baked goods include pound cake, madeleine, sponge cake, cookies, baumkuchen and finnciers.
• baked confectionery is preferably one selected from the group consisting of pound cake, madeleine, sponge cake, and cookies. And more preferably one selected from the group consisting of pound cake, madeleine and sponge cake.
• the baked good 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 the starch for baked confectionery containing the component (A) in the dough, it is excellent in the texture and texture of the mouth, and the balance between texture and sweetness of the dough after baking. 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.
• Processed fats and oils 2 Acro 10, J-Oil mills, Inc.
• Processed fats and oils 3 Splendor HG, J-Oil mills, Inc.
• Processed fats and oils 4 Splendor L , J-Oil Mills Co., Ltd. (Other ingredients)
• Flour flour Heart, made in Japan flour Co., Ltd. flour: Eagle, made in Japan flour co., Ltd. Baking powder: F-up, Aikoku sugar Co., Ltd. sugar: top white sugar, Nisshin Sugar Co., Ltd. powdered sugar: Nisshin Sugar Co., Ltd. skimmed milk powder: Morinaga Milk Industry 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 compounding and evaluation results of the pound cake.
• the starch for baked goods comprises one or more of the components (A) to (C).
• the specific gravity of the dough was about 0.8. 4.
• a pound type (S) 320 g of a dough was placed and fired under the following conditions.
• Example 7 In this example, preparation and evaluation of madeleine were performed. Table 2 shows the formulation and evaluation results of Madeleine.
• the dough was put in a squeeze bag, and about 80 g of the dough was poured into a chrysanthemum-shaped aluminum and fired under the following conditions.
• Oven Prince oven Baking temperature: upper 180 ° C / lower 200 ° C Baking time: 17 minutes
• the madeleine obtained in the examples was excellent in the texture, mouth slip, and the balance of texture and sweetness of the dough after baking. Moreover, although the madeleine obtained by the Example is a thing with a smaller addition amount of sugar than a control example, the sweetness equivalent to a control example was obtained.
• Example 8 sponge cake was prepared and evaluated.
• Table 3 shows the composition and evaluation results of the sponge cake.
• the sponge cake obtained in each Example was excellent in the texture and texture of the mouth, and the texture and sweetness of the dough after baking.
• the sponge cake obtained in the example had a smaller amount of added sugar than the control example, the same sweetness as that of the control example was obtained.
• Example 9 In this example, cookies were prepared and evaluated. Table 4 shows the composition and evaluation results of the cookies.
• the cookies obtained in the examples were excellent in the balance of texture, palate, texture and sweetness of dough after baking.

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

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• 2018
  • 2018-11-27 KR KR1020207014857A patent/KR20200092960A/ko unknown
  • 2018-11-27 JP JP2019558142A patent/JP7292212B2/ja active Active
  • 2018-11-27 CN CN201880076121.0A patent/CN111386044A/zh active Pending
  • 2018-11-27 SG SG11202004956SA patent/SG11202004956SA/en unknown
  • 2018-11-27 WO PCT/JP2018/043501 patent/WO2019111750A1/ja active Application Filing
  • 2018-11-30 TW TW107143039A patent/TW201927168A/zh unknown
• 2020
  • 2020-06-01 PH PH12020550770A patent/PH12020550770A1/en unknown

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