WO2019146629A1 - Baked-good-resembling low-protein food product, and method for improving texture, fluffiness, and appearance thereof - Google Patents
Baked-good-resembling low-protein food product, and method for improving texture, fluffiness, and appearance thereof Download PDFInfo
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- WO2019146629A1 WO2019146629A1 PCT/JP2019/002038 JP2019002038W WO2019146629A1 WO 2019146629 A1 WO2019146629 A1 WO 2019146629A1 JP 2019002038 W JP2019002038 W JP 2019002038W WO 2019146629 A1 WO2019146629 A1 WO 2019146629A1
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- 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
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- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
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- 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
-
- 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
- A21D13/40—Products characterised by the type, form or use
- A21D13/44—Pancakes or crêpes
Definitions
- the present invention relates to a bakery product-like food having a very low protein content, a dough for producing the same, a premix, a method of producing a bakery product-like low protein food containing the same, and a bakery using a common flour.
- the present invention relates to a method for improving the texture and swelling and appearance of products such as bakery products like low-protein foods to improve the texture and swelling and appearance of products.
- JP-A-2015-033370 and JP-A-2014-060945 disclose a raw material composition for producing low protein bread, in which a part of the flour raw material is replaced with starch.
- JP-A-2014-506480 discloses a composition containing gluten-free flour such as rice flour, buckwheat flour, corn flour, millet flour, tapioca flour, potato flour and the like.
- the flour contains protein, and it is difficult to further reduce protein.
- the present invention is characterized in that, firstly, it is characterized by containing 0.04 to 6.0% of pregelatinized starch and 0.004 to 6.0% of polysaccharide thickener, like a bakery product like low protein food. It is a production fabric. Second, it is a bakery product-like low-protein food using the dough described in the above first. Third, a bakery product-like low-protein food premix comprising 0.1 to 9.0% of pregelatinized starch and 0.01 to 8.0% of polysaccharide thickener. . Fourth, it is a bakery product-like low-protein food compounded with the premix described in the third aspect.
- a fifth aspect of the present invention is a method for producing a bakery product-like low protein food, which comprises blending the premix as described in the third aspect.
- the bakery product-like low-protein food manufacturing dough is characterized by containing 0.04 to 6.0% of pregelatinized starch and 0.004 to 6.0% of polysaccharide thickener.
- Product-like This is a method to improve the texture and swelling and appearance of low-protein foods.
- the premix in the present invention is a powder composition for producing a bakery product-like food, and is a mixture of starch, sugars, sodium chloride and the like as necessary.
- a bakery product-like food can be obtained by heat-treating a dough prepared by adding water and other ingredients to the premix.
- the bakery product-like low protein food producing dough or premix in the present invention refers to a dough or premix having a protein content of 1.0% or less for producing a bakery product like food. Further, the bakery product-like low-protein food in the present invention refers to a material obtained by heat-treating a dough having a protein content of 1.0% or less.
- the bakery product-like food in the present invention refers to a bakery product which is a food produced by expanding a dough containing flour such as flour as necessary and baking it, steaming it, heating it with oil, etc.
- Bakery product-like foods that expand dough are classified into those that expand dough using microorganisms such as yeast and lactic acid bacteria, and those that expand dough using a chemical expansion agent such as baking soda or baking powder without using microorganisms.
- the former includes bread, French bread, naan, yeast donut and the like, and the latter includes soda bread, cookies, pound cake, cake donut, steamed bread, muffin, madeleine, pancake and the like.
- Raw starch refers to starch ( ⁇ -starch) in a state of being dewatered after removal from the plant, purification such as removal of impurities, and processing of starch that has been physically, chemically or enzymatically treated. Does not include starch.
- Chemically modified starch is obtained by introducing a functional group into the hydroxyl group of glucose residue of starch, and corresponds to one obtained by adding chemical processing of processed starch.
- Alphalated starch is a powder obtained by drying a gelatinized starch solution before aging, and is a type of processed starch.
- pregelatinized starch may be derived from potato, tapioca, corn, wheat, waxy corn, glutinous rice, glutinous rice, and may be chemically pregelatinized raw starch or gelatinized chemically modified starch.
- chemically modified starches phosphoric acid cross-linked starch and hydroxypropyl phosphoric acid cross-linked starch are preferable.
- those from potato, tapioca, corn, wheat and waxy corn are preferred for expanding dough using yeast, and those from corn are more preferred.
- the pregelatinized starch is preferably blended in an amount of 0.04 to 6.0% with respect to the dough and 0.1 to 9.0% in the premix. By setting it in this range, it becomes a bakery product-like low-protein food with improved swelling and good appearance and texture. More preferably, the blending amount of pregelatinized starch in the premix of those in which dough is expanded using baking soda or baking powder without using yeast is 1.0 to 6.0%.
- Thickening polysaccharides are polysaccharides of natural origin used for thickening, binding and gelling of food, and in the present invention, guar gum, xanthan gum, pylium seed gum, tamarind seed gum, carrageenan, locust bean gum, Succinoglycan, native gellan gum and the like can be used, and particularly, guar gum and succinoglycan are preferable.
- the polysaccharide thickener is preferably contained in an amount of 0.004 to 6.0% based on the dough and 0.01 to 8.0% in the premix. By setting it in this range, it becomes a bakery product-like low protein food with improved swelling, texture and appearance. More preferably, the blending amount of the polysaccharide thickener in the premix of what expands the dough with yeast is 0.01 to 3.0%.
- fresh starch with an amylose content of 20% or more and dextrin of DE 25 to 40 can be used.
- cellulose derivatives such as hydroxypropyl methylcellulose and methylcellulose can be used to aid in the expansion of the dough.
- a dough or premix for producing a bakery product-like food having a very low protein content Can be provided.
- the raw material of the premix in an Example and a comparative example used the commercial item.
- Premix base 1 and 2 for bread-like low-protein foods and premix base 3 for pancake-like low-protein foods having the composition described in Table 1 and Table 2 below are prepared and used in Examples and Comparative Examples did.
- bread-like low-protein foods are prepared by heat-treating dough prepared from 320 g of premix, 3 g of dry yeast, 20 g of vegetable oil and 250 g of water in a home bakery. I got
- the obtained low protein food has the same texture, swelling and appearance as those using wheat as “ ⁇ ", and the texture, swelling and appearance similar to those using wheat is” ⁇ "
- Example 1 A bread-like, low-protein food product was made with a pre-mix containing Premix base 1 having the composition set forth in Table 3 below using tapioca-derived phosphate cross-linked pregelatinized starch and guar gum.
- Premix base 1 having the composition set forth in Table 3 below using tapioca-derived phosphate cross-linked pregelatinized starch and guar gum.
- the origin and the chemical modification are represented as "(Tapioca / phosphoric acid crosslink)", and when the chemical modification is not present, they are described as "raw starch”.
- Comparative Example 1 A bread-like low-protein food was prepared by a premix having the composition described in Table 3 above, replacing the entire amount of alphalated starch with dextrin.
- Comparative Example 2 A total of guar gum was replaced with dextrin to prepare a bread-like low-protein food with a premix having the composition described in Table 3 above.
- Comparative Example 3 A portion of dextrin was replaced with pregelatinized starch to prepare a bread-like low-protein food with a premix having the composition described in Table 3 above.
- the bread-like low-protein food obtained according to Example 1 had the same appearance and swelling as in the case of using wheat flour, and the texture was elastic similar to gluten.
- Example 2 Bread-like pre-mix containing pre-mix base 2 having the composition described in Table 4 below using raw starch pre-gelatinized starch from wheat, raw pre-gelatinized starch from tapioca and guar gum Low protein food was made.
- Comparative Example 4 A bread-like low-protein food was prepared by a premix having the composition described in Table 4 above, with the total amount of alphalated starch replaced with dextrin.
- Comparative Example 5 A total of guar gum was replaced with dextrin to prepare a bread-like low-protein food with a premix having the composition described in Table 4 above.
- the bread-like low-protein food obtained in Example 2 had the same appearance and swelling as in the case of using wheat flour, and the texture was elastic similar to gluten.
- Example 3 Pancake-like like pre-mix containing pre-mix base 3 having the composition described in Table 5 below using raw starch pre-gelatinized starch from wheat, raw pre-gelatinized starch from tapioca and guar gum Low-protein foods were prepared.
- Comparative Example 6 The total amount of alphalated starch was replaced with dextrin to prepare a pancake-like low-protein food with a premix having the composition described in Table 5 above.
- Comparative Example 7 The total amount of guar gum was replaced with dextrin to prepare a pancake-like low-protein food with a premix having the composition described in Table 5 above.
- the pancake-like low-protein food obtained according to Example 3 had the same appearance and swelling as in the case of using wheat flour, and the texture was elastic similar to gluten.
- Examples 4 to 14 A bread-like, low-protein food was produced by using the various pregelatinized starches and guar gums of Table 7 and a premix containing Premix base 1 having the composition described in Table 6 below.
- the bread-like low-protein foods obtained in Examples 4, 8, 9, 12 and 14 were all similar in appearance and swelling to those in the case of using wheat flour, and had an elasticity similar to gluten in texture.
- the bread-like low-protein foods obtained in Examples 5 to 7 and 10 to 11 and 13 are compared with the bread-like low-protein foods obtained in Comparative Example 1 and Comparative Example 2, respectively.
- Example 15 to 21 A bread-like, low-protein food product was prepared using a variety of polysaccharide thickeners and premixes containing Premix base 1 having the composition set forth in Table 8 below.
- the bread-like low-protein foods obtained according to Examples 16 and 21 were all similar in appearance and swelling to those in the case of using flour, and had a texture resembling gluten-like elasticity.
- the bread-like low-protein food obtained according to Examples 15 and 17 to 20 is compared with the bread-like low-protein food obtained according to Comparative Example 1 and Comparative Example 2 as compared with the pregelatinized starch and the polysaccharide thickener.
- the texture, swelling and appearance were similar to those of general wheat flour-based bakery products, regardless of the type of polysaccharide thickener.
- Examples 22 to 23 A pancake-like, low-protein food was prepared by using a variety of pregelatinized starch and guar gum and premixing with Premix base 3 having the composition set forth in Table 9 below.
- the pancake-like low-protein food products obtained in Examples 22-23 all had appearance and swelling equivalent to those obtained using flour, and also had elasticity similar to gluten in texture.
- Examples 24 to 32 A bakery product-like low protein food was made with a premix containing a premix base having the composition set forth in Tables 10 and 11 below, using varying amounts of pregelatinized starch and polysaccharide thickener.
- the bread-like low-protein food (Example 24) prepared by the premix containing Premix base 1 has a more common flour than the bread-like low-protein food obtained by Comparative Examples 1, 2 and 3
- the texture, swelling and appearance were similar to the used bakery products.
- bread-like low-protein food (Examples 30 and 31) prepared by premix containing Premix base 1 had the same texture, swelling and appearance as bakery products using general wheat flour .
- the bread-like low-protein food (Example 25) prepared by the premix containing Premix base 2 used general wheat flour than the bread-like low-protein food obtained by Comparative Examples 4 and 5 It has been improved to feel, swell and look close to bakery products.
- the pancake-like low protein food (Examples 26-29, 32) prepared by the premix containing Premix base 3 has the same texture, swelling and appearance as a general wheat flour-based bakery product.
- Example 33 40 to 50 g of a dough prepared from 40 g of the premix used in Example 3 and 7.7 g of eggs, 20 g of vegetable oil, 10 g of sugar, 0.05 g of flavor and 17.25 g of water, filled in the form of madeleine at 180 to 190 ° C. The mixture was heat-treated for 15 minutes to obtain a low product like Madeleine.
- the low-protein food obtained was evaluated as " ⁇ ", and the low-protein food had a good puffiness, a fine-grained cross-section, a soft texture, good crispness, and a texture similar to that of Madeleine using flour. Met.
- Example 34 The whole dough made from 54.1 g of the premix used in Example 3, 5.4 g of vegetable oil, 5.4 g of reduced water starch, 2.7 g of sugar and 32.4 g of water is filled in a mold and heated in a steamer for 17 minutes It was processed to obtain steamed bread-like low protein food.
- the low-protein food obtained was evaluated as " ⁇ ", and the low-protein food had a good puffiness, a fine-grained cross-section, a soft texture, good crispiness, and the same food as steamed bread using flour. It was a feeling.
Abstract
[Problem] To provide a dough and a premix for producing a baked-good-resembling food product that has an extremely low protein content despite having a texture, fluffiness, and appearance closer to a baked good using ordinary wheat flour; and a baked-good-resembling low-protein food product. [Solution] A method for improving the texture, fluffiness, and appearance of a baked-good-resembling low-protein food product, the method being characterized in that 0.04–6.0% gelatinized starch, inclusive, and 0.004–6.0% thickening polysaccharide, inclusive, are contained in a dough for producing a baked-good-resembling low-protein food product.
Description
本発明は、たんぱく質含有量が非常に低いベーカリー製品様食品、それを製造するための生地、プレミックス及びそれを含有するベーカリー製品様低たんぱく食品の製造方法、並びに一般的な小麦粉を使用したベーカリー製品の食感と膨らみと外観に、ベーカリー製品様低たんぱく食品の食感と膨らみと外観を近づけるように改良する方法に関する。
The present invention relates to a bakery product-like food having a very low protein content, a dough for producing the same, a premix, a method of producing a bakery product-like low protein food containing the same, and a bakery using a common flour. The present invention relates to a method for improving the texture and swelling and appearance of products such as bakery products like low-protein foods to improve the texture and swelling and appearance of products.
従来、たんぱく質の摂取制限を必要とする人向けに、たんぱく質の量を減らした様々な、ベーカリー製品様食品が存在していた。
In the past, there have been various bakery product-like foods with reduced amounts of protein for those who need protein intake restrictions.
例えば、特開２０１５－０３３３７０号公報や特開２０１４－０６０９４５号公報には、小麦粉原料の一部をでん粉に置換した低蛋白パン製造用原料組成物が開示されている。
For example, JP-A-2015-033370 and JP-A-2014-060945 disclose a raw material composition for producing low protein bread, in which a part of the flour raw material is replaced with starch.
また、特表２０１４－５０６４８０号公報には、米粉、そば粉、トウモロコシ粉、キビ粉、タピオカ粉、ジャガイモ粉などのグルテンフリー穀粉を含む組成物が開示されている。
Further, JP-A-2014-506480 discloses a composition containing gluten-free flour such as rice flour, buckwheat flour, corn flour, millet flour, tapioca flour, potato flour and the like.
しかしながら、小麦粉の一部をでん粉に置き換えた、従来の、ベーカリー製品様低たんぱく食品は、小麦由来のたんぱく質が残存しており、低たんぱく化が不十分であった。
However, conventional bakery product-like low-protein foods, in which part of the wheat flour is replaced with starch, have protein derived from wheat remaining, and their protein reduction is insufficient.
また、米粉などのグルテンフリーの穀粉を用いる場合でも、穀粉にはタンパク質が含まれており、より一層の低たんぱく化は困難であった。
Moreover, even when using gluten-free flour such as rice flour, the flour contains protein, and it is difficult to further reduce protein.
一方、小麦粉の代わりにでん粉のみでベーカリー製品様食品を調製する場合、グルテンを含有していないため、生地を膨らませることや弾力のある食感とすることが困難であった。
On the other hand, when a bakery product-like food is prepared with starch alone instead of wheat flour, it is difficult to inflate the dough and to give a resilient texture because it does not contain gluten.
そのため、一般的な小麦粉を使用したベーカリー製品により近い食感、膨らみ及び外観を有するにもかかわらず、たんぱく質含有量が非常に低いベーカリー製品様食品製造用生地、プレミックス、さらにはベーカリー製品様低たんぱく食品が求められていた。
Therefore, despite having a similar texture, swelling and appearance to bakery products using common flour, it has a very low protein content, such as bakery product-like food dough, premix, and even bakery product-like low. There was a need for protein food.
本発明者らは、上記課題を解決するために鋭意研究した結果、アルファー化でん粉０．０４～６．０％（以下、特に断らない限り、「％」は「質量％」を意味する。）および増粘多糖類０．００４～６．０％を含有する生地を用いることで、ベーカリー製品様低たんぱく食品において、小麦粉を用いた通常のベーカリー製品に近づけるように膨らみ、食感及び外観を改良できることを見出し、本発明を完成するに至った。
As a result of intensive studies to solve the above problems, the inventors of the present invention have found that 0.04 to 6.0% of pregelatinized starch (hereinafter, unless otherwise specified, "%" means "% by mass"). And by using a dough containing 0.004 to 6.0% of polysaccharide thickener, in a bakery product-like low-protein food, it swells to approximate normal bakery products using wheat flour, and improves the texture and appearance It has been found that it is possible to complete the present invention.
すなわち、本発明は、第一に、アルファー化でん粉を０．０４～６．０％、増粘多糖類を０．００４～６．０％含有することを特徴とする、ベーカリー製品様低たんぱく食品製造用生地である。
第二に、上記第一に記載の生地を使用したベーカリー製品様低たんぱく食品である。
第三に、アルファー化でん粉を０．１～９．０％、増粘多糖類を０．０１～８．０％含有することを特徴とする、ベーカリー製品様低たんぱく食品製造用プレミックスである。
第四に、上記第三に記載のプレミックスを配合したベーカリー製品様低たんぱく食品である。
第五に、上記第三に記載のプレミックスを配合することを特徴とする、ベーカリー製品様低たんぱく食品の製造方法である。
第六に、ベーカリー製品様低たんぱく食品製造用生地において、アルファー化でん粉を０．０４～６．０％、増粘多糖類を０．００４～６．０％含有させることを特徴とする、ベーカリー製品様低たんぱく食品の食感と膨らみと外観を改良する方法である。 That is, the present invention is characterized in that, firstly, it is characterized by containing 0.04 to 6.0% of pregelatinized starch and 0.004 to 6.0% of polysaccharide thickener, like a bakery product like low protein food. It is a production fabric.
Second, it is a bakery product-like low-protein food using the dough described in the above first.
Third, a bakery product-like low-protein food premix comprising 0.1 to 9.0% of pregelatinized starch and 0.01 to 8.0% of polysaccharide thickener. .
Fourth, it is a bakery product-like low-protein food compounded with the premix described in the third aspect.
A fifth aspect of the present invention is a method for producing a bakery product-like low protein food, which comprises blending the premix as described in the third aspect.
Sixth, the bakery product-like low-protein food manufacturing dough is characterized by containing 0.04 to 6.0% of pregelatinized starch and 0.004 to 6.0% of polysaccharide thickener. Product-like This is a method to improve the texture and swelling and appearance of low-protein foods.
第二に、上記第一に記載の生地を使用したベーカリー製品様低たんぱく食品である。
第三に、アルファー化でん粉を０．１～９．０％、増粘多糖類を０．０１～８．０％含有することを特徴とする、ベーカリー製品様低たんぱく食品製造用プレミックスである。
第四に、上記第三に記載のプレミックスを配合したベーカリー製品様低たんぱく食品である。
第五に、上記第三に記載のプレミックスを配合することを特徴とする、ベーカリー製品様低たんぱく食品の製造方法である。
第六に、ベーカリー製品様低たんぱく食品製造用生地において、アルファー化でん粉を０．０４～６．０％、増粘多糖類を０．００４～６．０％含有させることを特徴とする、ベーカリー製品様低たんぱく食品の食感と膨らみと外観を改良する方法である。 That is, the present invention is characterized in that, firstly, it is characterized by containing 0.04 to 6.0% of pregelatinized starch and 0.004 to 6.0% of polysaccharide thickener, like a bakery product like low protein food. It is a production fabric.
Second, it is a bakery product-like low-protein food using the dough described in the above first.
Third, a bakery product-like low-protein food premix comprising 0.1 to 9.0% of pregelatinized starch and 0.01 to 8.0% of polysaccharide thickener. .
Fourth, it is a bakery product-like low-protein food compounded with the premix described in the third aspect.
A fifth aspect of the present invention is a method for producing a bakery product-like low protein food, which comprises blending the premix as described in the third aspect.
Sixth, the bakery product-like low-protein food manufacturing dough is characterized by containing 0.04 to 6.0% of pregelatinized starch and 0.004 to 6.0% of polysaccharide thickener. Product-like This is a method to improve the texture and swelling and appearance of low-protein foods.
本発明におけるプレミックスとは、ベーカリー製品様食品を製造するための粉体組成物であり、でん粉に糖類、食塩などを必要に応じて配合したものをいう。当該プレミックスに水、その他のものを加えた生地を加熱処理することによりベーカリー製品様食品が得られる。
The premix in the present invention is a powder composition for producing a bakery product-like food, and is a mixture of starch, sugars, sodium chloride and the like as necessary. A bakery product-like food can be obtained by heat-treating a dough prepared by adding water and other ingredients to the premix.
本発明におけるベーカリー製品様低たんぱく食品製造用生地またはプレミックスとは、ベーカリー製品様食品を製造するためのたんぱく質含量が１．０％以下である生地またはプレミックスをいう。また、本発明におけるベーカリー製品様低たんぱく食品とは、たんぱく質含量が１．０％以下の生地を加熱処理したものをいう。
The bakery product-like low protein food producing dough or premix in the present invention refers to a dough or premix having a protein content of 1.0% or less for producing a bakery product like food. Further, the bakery product-like low-protein food in the present invention refers to a material obtained by heat-treating a dough having a protein content of 1.0% or less.
本発明におけるベーカリー製品様食品とは、小麦粉などの穀粉を含有する生地を、必要に応じて膨張させ、焼く、蒸す、油調などの加熱を行うことにより製造される食品であるベーカリー製品において、穀粉の一部または全部をでん粉に置換した加熱処理食品をいう。
The bakery product-like food in the present invention refers to a bakery product which is a food produced by expanding a dough containing flour such as flour as necessary and baking it, steaming it, heating it with oil, etc. A heat-treated food in which part or all of the flour has been replaced by starch.
生地を膨張させるベーカリー製品様食品は、酵母、乳酸菌などの微生物を用いて生地を膨張させるものと、微生物を用いず重曹またはベーキングパウダーといった化学膨張剤を用いて生地を膨張させるものに分類することができる。前者としては食パン、フランスパン、ナン、イーストドーナツなどが挙げられ、後者としてはソーダブレッド、クッキー、パウンドケーキ、ケーキドーナツ、蒸しパン、マフィン、マドレーヌ、パンケーキなどが挙げられる。
Bakery product-like foods that expand dough are classified into those that expand dough using microorganisms such as yeast and lactic acid bacteria, and those that expand dough using a chemical expansion agent such as baking soda or baking powder without using microorganisms. Can. The former includes bread, French bread, naan, yeast donut and the like, and the latter includes soda bread, cookies, pound cake, cake donut, steamed bread, muffin, madeleine, pancake and the like.
生でん粉とは、植物体から取り出し、不純分除去などの精製を行い、脱水処理させた状態のでん粉（βでん粉）を意味し、物理的・化学的あるいは酵素的処理を加えたでん粉である加工でん粉を包含しない。
Raw starch refers to starch (β-starch) in a state of being dewatered after removal from the plant, purification such as removal of impurities, and processing of starch that has been physically, chemically or enzymatically treated. Does not include starch.
化学修飾されたでん粉とはでん粉のグルコース残基のヒドロキシ基に官能基を導入したものであり、加工でん粉のなかの化学的加工を加えたものに相当する。
Chemically modified starch is obtained by introducing a functional group into the hydroxyl group of glucose residue of starch, and corresponds to one obtained by adding chemical processing of processed starch.
アルファー化でん粉とは、糊化したでん粉溶液を老化前に乾燥して得た粉末であり、加工でん粉の一種である。
Alphalated starch is a powder obtained by drying a gelatinized starch solution before aging, and is a type of processed starch.
本発明において、アルファー化でん粉は、バレイショ、タピオカ、トウモロコシ、小麦、ワキシーコーン、うるち米、もち米由来のものが使用でき、生でん粉をアルファー化したもののほか、化学修飾されたでん粉をアルファー化したものも用いることができ、特に化学修飾されたでん粉のなかでは、リン酸架橋でん粉、ヒドロキシプロピルリン酸架橋でん粉が好適である。特に、酵母を用いて生地を膨張させるものについては、バレイショ、タピオカ、トウモロコシ、小麦、ワキシーコーン由来のものが好適であり、トウモロコシ由来のものがより好適である。
In the present invention, pregelatinized starch may be derived from potato, tapioca, corn, wheat, waxy corn, glutinous rice, glutinous rice, and may be chemically pregelatinized raw starch or gelatinized chemically modified starch. Among chemically modified starches, phosphoric acid cross-linked starch and hydroxypropyl phosphoric acid cross-linked starch are preferable. In particular, those from potato, tapioca, corn, wheat and waxy corn are preferred for expanding dough using yeast, and those from corn are more preferred.
また、当該アルファー化でん粉は、生地に対して０．０４～６．０％、プレミックスにおいては０．１～９．０％配合するのが好ましい。この範囲にすることで、膨らみが改善され外観や食感の良いベーカリー製品様低たんぱく食品になる。酵母を用いず重曹またはベーキングパウダーを用いて生地を膨張させるもののプレミックスにおけるアルファー化でん粉の配合量は、さらに好ましくは１．０～６．０％である。
The pregelatinized starch is preferably blended in an amount of 0.04 to 6.0% with respect to the dough and 0.1 to 9.0% in the premix. By setting it in this range, it becomes a bakery product-like low-protein food with improved swelling and good appearance and texture. More preferably, the blending amount of pregelatinized starch in the premix of those in which dough is expanded using baking soda or baking powder without using yeast is 1.0 to 6.0%.
増粘多糖類は、食品の増粘、結着、ゲル化に用いられる天然由来の多糖類であり、本発明においては、グァーガム、キサンタンガム、サイリウムシードガム、タマリンドシードガム、カラギーナン、ローカストビーンガム、サクシノグリカン、ネイティブジェランガムなどを用いることができ、特にグァーガム、サクシノグリカンが好適である。
Thickening polysaccharides are polysaccharides of natural origin used for thickening, binding and gelling of food, and in the present invention, guar gum, xanthan gum, pylium seed gum, tamarind seed gum, carrageenan, locust bean gum, Succinoglycan, native gellan gum and the like can be used, and particularly, guar gum and succinoglycan are preferable.
また、当該増粘多糖類は、生地に対して０．００４～６．０％、プレミックスにおいては０．０１～８．０％含有するのが好ましい。この範囲にすることで、膨らみや食感、外観が改善されたベーカリー製品様低たんぱく食品になる。酵母を用いて生地を膨張させるもののプレミックスにおける増粘多糖類の配合量は、さらに好ましくは０．０１～３．０％である。
The polysaccharide thickener is preferably contained in an amount of 0.004 to 6.0% based on the dough and 0.01 to 8.0% in the premix. By setting it in this range, it becomes a bakery product-like low protein food with improved swelling, texture and appearance. More preferably, the blending amount of the polysaccharide thickener in the premix of what expands the dough with yeast is 0.01 to 3.0%.
また、食感改良の観点から、アミロース含量が２０％以上の生でん粉、ＤＥ２５～４０のデキストリンを用いることができる。
From the viewpoint of improving the texture, fresh starch with an amylose content of 20% or more and dextrin of DE 25 to 40 can be used.
その他、生地の膨張の補助にヒドロキシプロピルメチルセルロース、メチルセルロースなどのセルロース誘導体を用いることができる。
In addition, cellulose derivatives such as hydroxypropyl methylcellulose and methylcellulose can be used to aid in the expansion of the dough.
本発明によると、一般的な小麦粉を使用したベーカリー製品に近づけるように食感、膨らみ及び外観を改良できるにもかかわらず、たんぱく質含有量が非常に低いベーカリー製品様食品製造用生地やプレミックスを提供することができる。
According to the present invention, although it is possible to improve the texture, swelling and appearance so as to approximate a general wheat flour-based bakery product, a dough or premix for producing a bakery product-like food having a very low protein content Can be provided.
以下に実施例を示し、本発明をより詳細に説明するが、本発明は以下に限定されるものではない。
EXAMPLES The present invention will be described in more detail by way of the following examples, but the present invention is not limited to the following.
実施例及び比較例でのプレミックスの原料は市販品を用いた。
The raw material of the premix in an Example and a comparative example used the commercial item.
［調製例］
（プレミックスベースの調製）
以下の表１および表２に記載の組成を有するパン様低たんぱく食品用のプレミックスベース１、２およびパンケーキ様低たんぱく食品用のプレミックスベース３を調製し、実施例、比較例に使用した。 [Preparation example]
(Premix based preparation)
Premix base 1 and 2 for bread-like low-protein foods and premix base 3 for pancake-like low-protein foods having the composition described in Table 1 and Table 2 below are prepared and used in Examples and Comparative Examples did.
（プレミックスベースの調製）
以下の表１および表２に記載の組成を有するパン様低たんぱく食品用のプレミックスベース１、２およびパンケーキ様低たんぱく食品用のプレミックスベース３を調製し、実施例、比較例に使用した。 [Preparation example]
(Premix based preparation)
Premix base 1 and 2 for bread-like low-protein foods and premix base 3 for pancake-like low-protein foods having the composition described in Table 1 and Table 2 below are prepared and used in Examples and Comparative Examples did.
以下のパン様の低たんぱく食品における実施例及び比較例では、プレミックス３２０ｇ、ドライイースト３ｇ、植物油２０ｇおよび水２５０ｇから作製した生地を、ホームベーカリーにて加熱処理することにより、パン様の低たんぱく食品を得た。
In the following examples and comparative examples of bread-like low-protein foods, bread-like low-protein foods are prepared by heat-treating dough prepared from 320 g of premix, 3 g of dry yeast, 20 g of vegetable oil and 250 g of water in a home bakery. I got
また、パンケーキ様の低たんぱく食品における実施例及び比較例では、プレミックス５０ｇ、植物油５ｇおよび水２５ｇから作製した生地を７０ｇ使用して、フライパンの中央に直径８ｃｍの円を描くように広げ、蓋をした状態で生地を加熱処理することにより、パンケーキ様の低たんぱく食品を得た。
In the examples and comparative examples of pancake-like low-protein foods, 70 g of dough prepared from 50 g of premix, 5 g of vegetable oil and 25 g of water is spread in a circle with a diameter of 8 cm in the center of the pan. By heat-treating the dough while covered, a pancake-like low-protein food was obtained.
得られた低たんぱく食品は、小麦を使用したものと同等の食感、膨らみ、外観を有する場合を「◎」、小麦を使用したものに近い食感、膨らみ、外観を有する場合を「○」、小麦を使用したものと食感、膨らみ、外観が異なる場合を「×」として評価した。
The obtained low protein food has the same texture, swelling and appearance as those using wheat as "「 ", and the texture, swelling and appearance similar to those using wheat is" ○ " The case where the texture was different from the one using wheat, the swelling, and the appearance were evaluated as "x".
[実施例１]
タピオカ由来のリン酸架橋のアルファー化でん粉およびグァーガムを用いて、以下の表３に記載の組成を有するプレミックスベース１を含有するプレミックスにより、パン様の低たんぱく食品を作製した。なお、表中でアルファー化でん粉については、由来、化学修飾を「（タピオカ／リン酸架橋）」のように表し、化学修飾のない場合は「生でん粉」と記載した。 Example 1
A bread-like, low-protein food product was made with a pre-mix containing Premix base 1 having the composition set forth in Table 3 below using tapioca-derived phosphate cross-linked pregelatinized starch and guar gum. In the table, for the pregelatinized starch, the origin and the chemical modification are represented as "(Tapioca / phosphoric acid crosslink)", and when the chemical modification is not present, they are described as "raw starch".
タピオカ由来のリン酸架橋のアルファー化でん粉およびグァーガムを用いて、以下の表３に記載の組成を有するプレミックスベース１を含有するプレミックスにより、パン様の低たんぱく食品を作製した。なお、表中でアルファー化でん粉については、由来、化学修飾を「（タピオカ／リン酸架橋）」のように表し、化学修飾のない場合は「生でん粉」と記載した。 Example 1
A bread-like, low-protein food product was made with a pre-mix containing Premix base 1 having the composition set forth in Table 3 below using tapioca-derived phosphate cross-linked pregelatinized starch and guar gum. In the table, for the pregelatinized starch, the origin and the chemical modification are represented as "(Tapioca / phosphoric acid crosslink)", and when the chemical modification is not present, they are described as "raw starch".
［比較例１］
アルファー化でん粉の全量をデキストリンに置き換えて上記の表３記載の組成を有するプレミックスによるパン様の低たんぱく食品を作製した。 Comparative Example 1
A bread-like low-protein food was prepared by a premix having the composition described in Table 3 above, replacing the entire amount of alphalated starch with dextrin.
アルファー化でん粉の全量をデキストリンに置き換えて上記の表３記載の組成を有するプレミックスによるパン様の低たんぱく食品を作製した。 Comparative Example 1
A bread-like low-protein food was prepared by a premix having the composition described in Table 3 above, replacing the entire amount of alphalated starch with dextrin.
［比較例２］
グァーガムの全量をデキストリンに置き換えて上記の表３に記載の組成を有するプレミックスによるパン様の低たんぱく食品を作製した。 Comparative Example 2
A total of guar gum was replaced with dextrin to prepare a bread-like low-protein food with a premix having the composition described in Table 3 above.
グァーガムの全量をデキストリンに置き換えて上記の表３に記載の組成を有するプレミックスによるパン様の低たんぱく食品を作製した。 Comparative Example 2
A total of guar gum was replaced with dextrin to prepare a bread-like low-protein food with a premix having the composition described in Table 3 above.
［比較例３］
デキストリンの一部をアルファー化でん粉に置き換えて上記の表３に記載の組成を有するプレミックスによるパン様の低たんぱく食品を作製した。 Comparative Example 3
A portion of dextrin was replaced with pregelatinized starch to prepare a bread-like low-protein food with a premix having the composition described in Table 3 above.
デキストリンの一部をアルファー化でん粉に置き換えて上記の表３に記載の組成を有するプレミックスによるパン様の低たんぱく食品を作製した。 Comparative Example 3
A portion of dextrin was replaced with pregelatinized starch to prepare a bread-like low-protein food with a premix having the composition described in Table 3 above.
実施例１により得られたパン様の低たんぱく食品は外観や膨らみも小麦粉を使用した場合と同等で、食感もグルテンに似た弾力があった。
The bread-like low-protein food obtained according to Example 1 had the same appearance and swelling as in the case of using wheat flour, and the texture was elastic similar to gluten.
[実施例２]
小麦由来の生でん粉のアルファー化でん粉、タピオカ由来の生でん粉のアルファー化でん粉、およびグァーガムを用いて、以下の表４に記載の組成を有するプレミックスベース２を含有するプレミックスにより、パン様の低たんぱく食品を作製した。 Example 2
Bread-like pre-mix containing pre-mix base 2 having the composition described in Table 4 below using raw starch pre-gelatinized starch from wheat, raw pre-gelatinized starch from tapioca and guar gum Low protein food was made.
小麦由来の生でん粉のアルファー化でん粉、タピオカ由来の生でん粉のアルファー化でん粉、およびグァーガムを用いて、以下の表４に記載の組成を有するプレミックスベース２を含有するプレミックスにより、パン様の低たんぱく食品を作製した。 Example 2
Bread-like pre-mix containing pre-mix base 2 having the composition described in Table 4 below using raw starch pre-gelatinized starch from wheat, raw pre-gelatinized starch from tapioca and guar gum Low protein food was made.
［比較例４］
アルファー化でん粉の全量をデキストリンに置き換えて上記の表４に記載の組成を有するプレミックスによるパン様の低たんぱく食品を作製した。 Comparative Example 4
A bread-like low-protein food was prepared by a premix having the composition described in Table 4 above, with the total amount of alphalated starch replaced with dextrin.
アルファー化でん粉の全量をデキストリンに置き換えて上記の表４に記載の組成を有するプレミックスによるパン様の低たんぱく食品を作製した。 Comparative Example 4
A bread-like low-protein food was prepared by a premix having the composition described in Table 4 above, with the total amount of alphalated starch replaced with dextrin.
［比較例５］
グァーガムの全量をデキストリンに置き換えて上記の表４に記載の組成を有するプレミックスによるパン様の低たんぱく食品を作製した。 Comparative Example 5
A total of guar gum was replaced with dextrin to prepare a bread-like low-protein food with a premix having the composition described in Table 4 above.
グァーガムの全量をデキストリンに置き換えて上記の表４に記載の組成を有するプレミックスによるパン様の低たんぱく食品を作製した。 Comparative Example 5
A total of guar gum was replaced with dextrin to prepare a bread-like low-protein food with a premix having the composition described in Table 4 above.
実施例２により得られたパン様の低たんぱく食品は外観や膨らみも小麦粉を使用した場合と同等で、食感もグルテンに似た弾力があった。
The bread-like low-protein food obtained in Example 2 had the same appearance and swelling as in the case of using wheat flour, and the texture was elastic similar to gluten.
[実施例３]
小麦由来の生でん粉のアルファー化でん粉、タピオカ由来の生でん粉のアルファー化でん粉、およびグァーガムを用いて、以下の表５に記載の組成を有するプレミックスベース３を含有するプレミックスにより、パンケーキ様の低たんぱく食品を作製した。 [Example 3]
Pancake-like like pre-mix containing pre-mix base 3 having the composition described in Table 5 below using raw starch pre-gelatinized starch from wheat, raw pre-gelatinized starch from tapioca and guar gum Low-protein foods were prepared.
小麦由来の生でん粉のアルファー化でん粉、タピオカ由来の生でん粉のアルファー化でん粉、およびグァーガムを用いて、以下の表５に記載の組成を有するプレミックスベース３を含有するプレミックスにより、パンケーキ様の低たんぱく食品を作製した。 [Example 3]
Pancake-like like pre-mix containing pre-mix base 3 having the composition described in Table 5 below using raw starch pre-gelatinized starch from wheat, raw pre-gelatinized starch from tapioca and guar gum Low-protein foods were prepared.
［比較例６］
アルファー化でん粉の全量をデキストリンに置き換えて上記の表５に記載の組成を有するプレミックスによるパンケーキ様の低たんぱく食品を作製した。 Comparative Example 6
The total amount of alphalated starch was replaced with dextrin to prepare a pancake-like low-protein food with a premix having the composition described in Table 5 above.
アルファー化でん粉の全量をデキストリンに置き換えて上記の表５に記載の組成を有するプレミックスによるパンケーキ様の低たんぱく食品を作製した。 Comparative Example 6
The total amount of alphalated starch was replaced with dextrin to prepare a pancake-like low-protein food with a premix having the composition described in Table 5 above.
［比較例７］
グァーガムの全量をデキストリンに置き換えて上記の表５に記載の組成を有するプレミックスによるパンケーキ様の低たんぱく食品を作製した。 Comparative Example 7
The total amount of guar gum was replaced with dextrin to prepare a pancake-like low-protein food with a premix having the composition described in Table 5 above.
グァーガムの全量をデキストリンに置き換えて上記の表５に記載の組成を有するプレミックスによるパンケーキ様の低たんぱく食品を作製した。 Comparative Example 7
The total amount of guar gum was replaced with dextrin to prepare a pancake-like low-protein food with a premix having the composition described in Table 5 above.
実施例３により得られたパンケーキ様の低たんぱく食品は外観や膨らみも小麦粉を使用した場合と同等で、食感もグルテンに似た弾力があった。
The pancake-like low-protein food obtained according to Example 3 had the same appearance and swelling as in the case of using wheat flour, and the texture was elastic similar to gluten.
［実施例４～１４］
表７の各種アルファー化でん粉およびグァーガムを用いて、以下の表６に記載の組成を有するプレミックスベース１を含有するプレミックスにより、パン様の低たんぱく食品を作製した。 [Examples 4 to 14]
A bread-like, low-protein food was produced by using the various pregelatinized starches and guar gums of Table 7 and a premix containing Premix base 1 having the composition described in Table 6 below.
表７の各種アルファー化でん粉およびグァーガムを用いて、以下の表６に記載の組成を有するプレミックスベース１を含有するプレミックスにより、パン様の低たんぱく食品を作製した。 [Examples 4 to 14]
A bread-like, low-protein food was produced by using the various pregelatinized starches and guar gums of Table 7 and a premix containing Premix base 1 having the composition described in Table 6 below.
実施例４、８、９、１２、１４により得られたパン様の低たんぱく食品はどれも外観や膨らみも小麦粉を使用した場合と同等で、食感もグルテンに似た弾力があった。また、実施例５～７、１０～１１、１３により得られたパン様の低たんぱく食品は、比較例１及び比較例２により得られたパン様の低たんぱく食品と比較すると、アルファー化でん粉及び増粘多糖類を使用した場合には、アルファー化でん粉の種類に依らず、一般的な小麦粉を使用したベーカリー製品に近い食感、膨らみ及び外観に改良されていた。
The bread-like low-protein foods obtained in Examples 4, 8, 9, 12 and 14 were all similar in appearance and swelling to those in the case of using wheat flour, and had an elasticity similar to gluten in texture. The bread-like low-protein foods obtained in Examples 5 to 7 and 10 to 11 and 13 are compared with the bread-like low-protein foods obtained in Comparative Example 1 and Comparative Example 2, respectively. When thickening polysaccharides were used, the texture, swelling and appearance were similar to general wheat flour-based bakery products regardless of the type of pregelatinized starch.
［実施例１５～２１］
各種増粘多糖類を用いて、以下の表８に記載の組成を有するプレミックスベース１を含有するプレミックスにより、パン様の低たんぱく食品を作製した。 [Examples 15 to 21]
A bread-like, low-protein food product was prepared using a variety of polysaccharide thickeners and premixes containing Premix base 1 having the composition set forth in Table 8 below.
各種増粘多糖類を用いて、以下の表８に記載の組成を有するプレミックスベース１を含有するプレミックスにより、パン様の低たんぱく食品を作製した。 [Examples 15 to 21]
A bread-like, low-protein food product was prepared using a variety of polysaccharide thickeners and premixes containing Premix base 1 having the composition set forth in Table 8 below.
実施例１６、２１により得られたパン様の低たんぱく食品はどれも外観や膨らみも小麦粉を使用した場合と同等で、食感もグルテンに似た弾力があった。また、実施例１５、１７～２０により得られたパン様の低たんぱく食品は、比較例１及び比較例２により得られたパン様の低たんぱく食品と比較すると、アルファー化でん粉及び増粘多糖類を使用した場合には、増粘多糖類の種類に依らず、一般的な小麦粉を使用したベーカリー製品に近い食感、膨らみ及び外観に改良されていた。
The bread-like low-protein foods obtained according to Examples 16 and 21 were all similar in appearance and swelling to those in the case of using flour, and had a texture resembling gluten-like elasticity. In addition, the bread-like low-protein food obtained according to Examples 15 and 17 to 20 is compared with the bread-like low-protein food obtained according to Comparative Example 1 and Comparative Example 2 as compared with the pregelatinized starch and the polysaccharide thickener. When used, the texture, swelling and appearance were similar to those of general wheat flour-based bakery products, regardless of the type of polysaccharide thickener.
［実施例２２～２３］
各種アルファー化でん粉およびグァーガムを用いて、以下の表９に記載の組成を有するプレミックスベース３を含有するプレミックスにより、パンケーキ様の低たんぱく食品を作製した。 [Examples 22 to 23]
A pancake-like, low-protein food was prepared by using a variety of pregelatinized starch and guar gum and premixing with Premix base 3 having the composition set forth in Table 9 below.
各種アルファー化でん粉およびグァーガムを用いて、以下の表９に記載の組成を有するプレミックスベース３を含有するプレミックスにより、パンケーキ様の低たんぱく食品を作製した。 [Examples 22 to 23]
A pancake-like, low-protein food was prepared by using a variety of pregelatinized starch and guar gum and premixing with Premix base 3 having the composition set forth in Table 9 below.
実施例２２～２３により得られたパンケーキ様の低たんぱく食品はどれも外観や膨らみも小麦粉を使用した場合と同等で、食感もグルテンに似た弾力があった。
The pancake-like low-protein food products obtained in Examples 22-23 all had appearance and swelling equivalent to those obtained using flour, and also had elasticity similar to gluten in texture.
［実施例２４～３２］
様々な配合量のアルファー化でん粉および増粘多糖類を用いて、以下の表１０及び表１１に記載の組成を有するプレミックスベースを含有するプレミックスにより、ベーカリー製品様低たんぱく食品を作製した。 [Examples 24 to 32]
A bakery product-like low protein food was made with a premix containing a premix base having the composition set forth in Tables 10 and 11 below, using varying amounts of pregelatinized starch and polysaccharide thickener.
様々な配合量のアルファー化でん粉および増粘多糖類を用いて、以下の表１０及び表１１に記載の組成を有するプレミックスベースを含有するプレミックスにより、ベーカリー製品様低たんぱく食品を作製した。 [Examples 24 to 32]
A bakery product-like low protein food was made with a premix containing a premix base having the composition set forth in Tables 10 and 11 below, using varying amounts of pregelatinized starch and polysaccharide thickener.
プレミックスベース１を含有するプレミックスにより作製したパン様の低たんぱく食品（実施例２４）は、比較例１、２及び３により得られたパン様の低たんぱく食品よりも、一般的な小麦粉を使用したベーカリー製品に近い食感、膨らみ及び外観に改良されていた。また、プレミックスベース１を含有するプレミックスにより作製したパン様の低たんぱく食品（実施例３０、３１）は、一般的な小麦粉を使用したベーカリー製品と同等の食感、膨らみ及び外観であった。
The bread-like low-protein food (Example 24) prepared by the premix containing Premix base 1 has a more common flour than the bread-like low-protein food obtained by Comparative Examples 1, 2 and 3 The texture, swelling and appearance were similar to the used bakery products. In addition, bread-like low-protein food (Examples 30 and 31) prepared by premix containing Premix base 1 had the same texture, swelling and appearance as bakery products using general wheat flour .
プレミックスベース２を含有するプレミックスにより作製したパン様の低たんぱく食品（実施例２５）は、比較例４及び５により得られたパン様の低たんぱく食品よりも、一般的な小麦粉を使用したベーカリー製品に近い食感、膨らみ及び外観に改良されていた。
The bread-like low-protein food (Example 25) prepared by the premix containing Premix base 2 used general wheat flour than the bread-like low-protein food obtained by Comparative Examples 4 and 5 It has been improved to feel, swell and look close to bakery products.
プレミックスベース３を含有するプレミックスにより作製したパンケーキ様の低たんぱく食品（実施例２６～２９、３２）は、一般的な小麦粉を使用したベーカリー製品と同等の食感、膨らみ及び外観であった。
The pancake-like low protein food (Examples 26-29, 32) prepared by the premix containing Premix base 3 has the same texture, swelling and appearance as a general wheat flour-based bakery product The
[実施例３３]
実施例３で用いたプレミックスを４０ｇ、卵７．７ｇ、植物油２０ｇ、砂糖１０ｇ、香料０．０５ｇおよび水１７．２５ｇから作製した生地を４０～５０ｇ、マドレーヌ型に充填し、１８０～１９０℃で１５分加熱処理してマドレーヌ様の低たんぱく食品を得た。 [Example 33]
40 to 50 g of a dough prepared from 40 g of the premix used in Example 3 and 7.7 g of eggs, 20 g of vegetable oil, 10 g of sugar, 0.05 g of flavor and 17.25 g of water, filled in the form of madeleine at 180 to 190 ° C. The mixture was heat-treated for 15 minutes to obtain a low product like Madeleine.
実施例３で用いたプレミックスを４０ｇ、卵７．７ｇ、植物油２０ｇ、砂糖１０ｇ、香料０．０５ｇおよび水１７．２５ｇから作製した生地を４０～５０ｇ、マドレーヌ型に充填し、１８０～１９０℃で１５分加熱処理してマドレーヌ様の低たんぱく食品を得た。 [Example 33]
40 to 50 g of a dough prepared from 40 g of the premix used in Example 3 and 7.7 g of eggs, 20 g of vegetable oil, 10 g of sugar, 0.05 g of flavor and 17.25 g of water, filled in the form of madeleine at 180 to 190 ° C. The mixture was heat-treated for 15 minutes to obtain a low product like Madeleine.
得られた低たんぱく食品の評価は「◎」であり、当該低たんぱく食品は、膨らみも良く、断面はきめ細かく、食感はふんわりとしていて、歯切れがよく、小麦粉を使用したマドレーヌと同様の食感であった。
The low-protein food obtained was evaluated as "◎", and the low-protein food had a good puffiness, a fine-grained cross-section, a soft texture, good crispness, and a texture similar to that of Madeleine using flour. Met.
[実施例３４]
実施例３で用いたプレミックスを５４．１ｇ、植物油５．４ｇ、還元水あめ５．４ｇ、砂糖２．７ｇおよび水３２．４ｇから作製した生地を全量、型に充填し、蒸し器で１７分加熱処理して蒸しパン様の低たんぱく食品を得た。 [Example 34]
The whole dough made from 54.1 g of the premix used in Example 3, 5.4 g of vegetable oil, 5.4 g of reduced water starch, 2.7 g of sugar and 32.4 g of water is filled in a mold and heated in a steamer for 17 minutes It was processed to obtain steamed bread-like low protein food.
実施例３で用いたプレミックスを５４．１ｇ、植物油５．４ｇ、還元水あめ５．４ｇ、砂糖２．７ｇおよび水３２．４ｇから作製した生地を全量、型に充填し、蒸し器で１７分加熱処理して蒸しパン様の低たんぱく食品を得た。 [Example 34]
The whole dough made from 54.1 g of the premix used in Example 3, 5.4 g of vegetable oil, 5.4 g of reduced water starch, 2.7 g of sugar and 32.4 g of water is filled in a mold and heated in a steamer for 17 minutes It was processed to obtain steamed bread-like low protein food.
得られた低たんぱく食品の評価は「◎」であり、当該低たんぱく食品は、膨らみも良く、断面はきめ細かく、食感はふんわりとしていて、歯切れがよく、小麦粉を使用した蒸しパンと同様の食感であった。
The low-protein food obtained was evaluated as "◎", and the low-protein food had a good puffiness, a fine-grained cross-section, a soft texture, good crispiness, and the same food as steamed bread using flour. It was a feeling.
The low-protein food obtained was evaluated as "◎", and the low-protein food had a good puffiness, a fine-grained cross-section, a soft texture, good crispiness, and the same food as steamed bread using flour. It was a feeling.
Claims (6)
- アルファー化でん粉を０．０４～６．０％、増粘多糖類を０．００４～６．０％含有することを特徴とする、ベーカリー製品様低たんぱく食品製造用生地。 A bakery product-like low-protein food-producing dough comprising 0.04 to 6.0% of alphalated starch and 0.004 to 6.0% of polysaccharide thickener.
- 請求項１に記載の生地を使用したベーカリー製品様低たんぱく食品。 A bakery product-like low protein food using the dough according to claim 1.
- アルファー化でん粉を０．１～９．０％、増粘多糖類を０．０１～８．０％含有することを特徴とする、ベーカリー製品様低たんぱく食品製造用プレミックス。 A bakery product-like low-protein food premix for containing 0.1 to 9.0% of alphalated starch and 0.01 to 8.0% of polysaccharide thickener.
- 請求項３に記載のプレミックスを配合したベーカリー製品様低たんぱく食品。 The bakery product-like low protein food which mix | blended the premix of Claim 3.
- 請求項３に記載のプレミックスを配合することを特徴とする、ベーカリー製品様低たんぱく食品の製造方法。 A method for producing a bakery product-like low protein food, which comprises blending the premix according to claim 3.
- ベーカリー製品様低たんぱく食品製造用生地において、アルファー化でん粉を０．０４～６．０％、増粘多糖類を０．００４～６．０％含有させることを特徴とする、ベーカリー製品様低たんぱく食品の食感と膨らみと外観を改良する方法。
Bakery product-like low protein food manufacturing dough comprising 0.04 to 6.0% of pregelatinized starch and 0.004 to 6.0% of polysaccharide thickener, a bakery product like low protein content How to improve the texture and swelling and appearance of food.
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|---|---|---|---|---|
| JPH1146669A (en) * | 1997-08-04 | 1999-02-23 | Morinaga & Co Ltd | Wafer |
| JPH11155467A (en) * | 1997-11-25 | 1999-06-15 | Kameda Seika Co Ltd | Bread |
| JP2001224300A (en) * | 2000-02-14 | 2001-08-21 | Nippon Flour Mills Co Ltd | Low-protein bread and method for producing the same |
| JP2007151531A (en) * | 2005-11-08 | 2007-06-21 | Bio Tec Japan:Kk | Low-protein rusk and method for producing the same |
| JP2007215464A (en) * | 2006-02-16 | 2007-08-30 | Bio Tec Japan:Kk | Extremely low protein bread and method for producing the same |
| JP2015033370A (en) * | 2013-08-09 | 2015-02-19 | 松谷化学工業株式会社 | Low protein bread and manufacturing method thereof |
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2019
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1146669A (en) * | 1997-08-04 | 1999-02-23 | Morinaga & Co Ltd | Wafer |
| JPH11155467A (en) * | 1997-11-25 | 1999-06-15 | Kameda Seika Co Ltd | Bread |
| JP2001224300A (en) * | 2000-02-14 | 2001-08-21 | Nippon Flour Mills Co Ltd | Low-protein bread and method for producing the same |
| JP2007151531A (en) * | 2005-11-08 | 2007-06-21 | Bio Tec Japan:Kk | Low-protein rusk and method for producing the same |
| JP2007215464A (en) * | 2006-02-16 | 2007-08-30 | Bio Tec Japan:Kk | Extremely low protein bread and method for producing the same |
| JP2015033370A (en) * | 2013-08-09 | 2015-02-19 | 松谷化学工業株式会社 | Low protein bread and manufacturing method thereof |
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