WO2020188694A1 - Procédé de fabrication d'aliments cuits réfrigérés ou congelés - Google Patents

Procédé de fabrication d'aliments cuits réfrigérés ou congelés Download PDF

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Publication number
WO2020188694A1
WO2020188694A1 PCT/JP2019/011150 JP2019011150W WO2020188694A1 WO 2020188694 A1 WO2020188694 A1 WO 2020188694A1 JP 2019011150 W JP2019011150 W JP 2019011150W WO 2020188694 A1 WO2020188694 A1 WO 2020188694A1
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WO
WIPO (PCT)
Prior art keywords
dough
baked food
frozen
refrigerated
baking
Prior art date
Application number
PCT/JP2019/011150
Other languages
English (en)
Japanese (ja)
Inventor
貴史 伊東
和子 小島
謙太朗 入江
由 江口
順也 内田
榊原　通宏
Original Assignee
日清フーズ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清フーズ株式会社 filed Critical 日清フーズ株式会社
Priority to PCT/JP2019/011150 priority Critical patent/WO2020188694A1/fr
Priority to JP2021506848A priority patent/JP7325497B2/ja
Publication of WO2020188694A1 publication Critical patent/WO2020188694A1/fr

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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
    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/16—Fatty acid esters
    • 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

Definitions

  • the present invention relates to a refrigerated or frozen product of a baked food obtained by baking a dough containing flour.
  • Patent Document 1 describes that a predetermined amount of urea is added to a dough containing wheat flour when producing pancakes.
  • Patent Document 2 describes that a good texture and flavor can be obtained by replacing a part or all of the conventionally used wheat flour with durum wheat flour for all frozen bakery foods, and the frozen bread based on such findings.
  • a production method using durum wheat semolina and other crushed cereals and an emulsifier selected from lecithin and monoglyceride emulsifiers as raw materials is described.
  • Patent Document 3 describes a method of whipping until the dough specific volume reaches 1.4 ml / g or more as a method for producing a hot cake having a soft mouthfeel, good melting in the mouth, fine texture, increased specific volume, and good flavor.
  • a production method for carrying out at least one of a total of four methods, including a method of using a specific emulsifier such as a glycerin fatty acid ester in a specific amount, is described.
  • a specific emulsifier such as a glycerin fatty acid ester in a specific amount
  • JP-A-2002-10181 Japanese Unexamined Patent Publication No. 9-149756 JP-A-5-15297
  • Patent Documents 1 and 2 are for blending ingredients that do not originally need to be blended with the pancakes or the like in order to impart freezing resistance to the pancakes or the like.
  • the combination of such ingredients may have an unexpected effect on the quality of the pancakes.
  • a technique that does not adversely affect the quality of pancakes and the like and can easily and surely impart freezing resistance to pancakes and the like has not yet been provided.
  • An object of the present invention is to provide a refrigerated or frozen baked food having a good texture and appearance in an edible state even though it is refrigerated or frozen.
  • the present invention comprises a step of bringing a dough containing flour and having a specific gravity of 0.32 to 0.48 g / ml into contact with a heating plate to obtain a baked food, and refrigerating or freezing the baked food. This is a method for producing frozen baked foods.
  • the method for producing a refrigerated or frozen baked food of the present invention includes a baking step of baking a dough to obtain a baked food, and a low temperature treatment step of refrigerating or freezing the baked food.
  • the dough used in the present invention is typically prepared by mixing a dough material (mix) containing flour and water.
  • flour usually used for producing bakery foods such as pancakes
  • wheat flour such as weak flour, medium-strength flour, strong flour, whole wheat flour, and duram semolina
  • Examples thereof include rye flour, rice flour, corn flour, corn glitz and the like, and one of these can be used alone or in combination of two or more depending on the type of baked food to be produced.
  • the baked foods are pancakes and waffles, taiyaki, and large-sized baked foods, it is preferable to use at least soft flour as the flour.
  • the content of the flour in the dough raw material is preferably 10 to 50% by mass, more preferably 20 to 40% by mass, based on the total mass of the dough raw material.
  • the dough raw material may further contain raw materials usually used in the production of bakery foods.
  • starches such as tapioca starch, potato starch, cornstarch, waxy cornstarch, wheat starch, rice starch, and treatments such as pregelatinization, acetylation, etherification, esterification, oxidation treatment, and cross-linking treatment are performed.
  • swelling agent such as sodium hydrogen carbonate (baking soda), baking powder, ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride or yeast
  • eggs such as whole egg, egg white, egg yolk; milk, defatted milk powder, butter, etc.
  • Dairy products such as salt; sugars, fats and oils, emulsifiers, thickeners, acidulants, fragrances, spices, coloring agents, fruit juices, vitamins, etc., depending on the type of baked food to be produced, etc. Can be used alone or in combination of two or more.
  • the specific gravity of the dough to be baked in the baking step is in the range of 0.32 to 0.48 g / ml.
  • the "specific gravity” here is the specific gravity of the dough after 10 minutes of floor time after all the dough raw materials are mixed and mixing is completed.
  • the refrigerated or frozen food obtained by baking the dough is given a porous sponge structure in which relatively fine bubbles are uniformly and densely present in the entire inner layer, and aging of starch is felt when eating. I made it difficult.
  • Refrigerated or frozen foods having such a sponge structure are cooked in a microwave oven or naturally thawed to be in an edible state, and are elastically deformed by an external force, and the external force (load) at that time. ) And distortion have a linear relationship, so when eaten, the mouthfeel is soft and melts in the mouth, and the texture is excellent.
  • the texture of the inner layer is fine and voluminous, and the appearance is also excellent.
  • the specific gravity of the dough immediately before baking is less than 0.32 g / ml, the dough is too light and may not form the body of the baked food even if it is baked. On the contrary, the specific gravity is 0.48 g / ml. If it exceeds the limit, the sponge structure cannot be obtained, and relatively large bubbles are unevenly present in the inner layer, so that the aging of the starch may be easily felt when eating.
  • the specific gravity of the dough immediately before baking is preferably 0.32 to 0.45 g / ml, more preferably 0.38 to 0.45 g / ml.
  • the specific gravity of the dough can be adjusted by appropriately adjusting the dough raw material, the mixing conditions at the time of dough preparation, and the like. Regarding mixing, basically, the longer the mixing time and the faster the stirring speed during mixing (the higher the rotation speed of the mixer used for mixing), the lower the specific gravity of the dough tends to be. Further, as the dough raw material, it is possible to reduce the specific gravity of the dough by using a dough material containing a large number of bubbles and having a small specific gravity, such as meringue made by whipping egg white.
  • the dough contains at least one selected from the group consisting of foaming emulsified oils and fats and foaming emulsifiers. That is, it is preferable to prepare the dough by using the foaming emulsified oil and / or the foaming emulsifier together with the flour as the dough raw material, and the dough prepared in this way has relatively fine bubbles uniformly and densely formed throughout the dough. The specific gravity tends to fall within the specific range.
  • the foamable emulsified oil and fat contains an emulsifier, oil and fat, and water, and may be an oil-in-water type (O / W type) emulsion in which oil droplets are dispersed in water, and a water-in-oil type (W) in which water droplets are dispersed in oil.
  • O type oil-in-water type
  • Emulsion may be used.
  • Examples of the emulsifier contained in the foamable emulsified fat and oil or the foamable emulsifier include polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl lactate calcium, stearoyl lactate sodium, monoglyceride, and organic. Examples thereof include acid monoglyceride and lecithin, and one of these can be used alone or in combination of two or more.
  • Examples of fats and oils used for foaming emulsified fats and oils include rapeseed oil, soybean oil, palm oil, cottonseed oil, sunflower oil, corn oil, sesame oil, olive oil, coconut oil, rice oil, and the like.
  • the total content of the foaming emulsified fat and oil and the foaming emulsifier in the dough raw material is preferably 0.5 to 5.0% by mass, more preferably 2.0 to 4.% of the total mass of the dough raw material. It is 0% by mass.
  • the content of sugars in the dough raw material is preferably 5 to 35% by mass with respect to the total mass of the dough raw material from the viewpoint of improving the aging resistance and the balance between the texture and taste of the baked food. , More preferably 15 to 25% by mass.
  • the sugar those usually used in the production of bakery foods can be used without particular limitation.
  • sugar granulated sugar, sucrose, maltose, lactose, fructose, glucose, isomerized sugar, trehalose, oligosaccharide, dextrin.
  • Monosaccharides, disaccharides or polysaccharides such as high fructose corn syrup; sugar alcohols such as sorbitol and maltose; liquid sugars such as honey, water candy and maple syrup; other sweeteners, one of these alone or two or more Can be used in combination.
  • sugars have the effect of improving the aging resistance of baked foods.
  • sugar which is a type of sugar, has a high sweetness and is easily colored by heating, so that the baked foods contain a large amount of sugars. This may cause inconveniences such as the sweetness of the baked food becoming too strong and the baked color tending to become dark.
  • trehalose as a part or all of the saccharides.
  • the content of trehalose in the dough raw material is preferably 2.5 to 17.5% by mass, more preferably 5 to 15% by mass, based on the total mass of the dough raw material.
  • baking powder in the dough from the viewpoint of improving the appearance of the baked food made by baking the dough and the quality after refrigeration and freezing storage.
  • baking powder as the dough raw material, it is possible to impart a porous sponge structure in which finer bubbles are uniformly and densely present in the entire inner layer of the baked dough, that is, the baked food.
  • the baking powder ordinary ones that can be used in foods, for example, those containing baking soda as a base and an acidic agent as an auxiliary agent can be used.
  • the acidic agent include potassium hydrogen tartrate (particularly L-form), calcium dihydrogen phosphate, baked alum, fumaric acid, sodium phosphate, and gluconodeltalactone, and one of these may be used alone or.
  • baking powder has a different gas generation rate depending on the type of acidic agent contained in the baking powder.
  • the baking powder used in the present invention is a single type of acidic agent. It is preferable to use a substance containing a plurality of kinds of acidic agents rather than a substance containing.
  • the baking powder preferably used in the present invention include baking powders containing a plurality of types of acidic agents and containing at least one of calcium dihydrogen phosphate and potassium hydrogen tartrate in the plurality of types of acidic agents.
  • the amount of baking soda in the dough is preferably 0.1 to 1.0% by mass, and more preferably 0.2 to 0.7% by mass. That is, the content of the baking powder in the dough raw material as the amount of baking soda is preferably 0.1 to 1.0% by mass, more preferably 0.2 to 0.7% by mass, based on the total mass of the dough raw material. Is.
  • a bubble-containing dough having a specific gravity of 0.32 to 0.48 g / ml is brought into contact with a heating plate such as an iron plate and baked to produce a baked food, more specifically, a flour-containing puffed food.
  • the method of baking the dough in the baking step is direct heating by contact with a heating plate, and is not indirect heating by infrared rays emitted from heated air or a wall surface, such as heating using an oven. Therefore, the baked foods according to the present invention do not include flour-containing swelled foods obtained by baking dough using an oven, such as sponge cakes and muffins.
  • the present invention is particularly effective for baked foods produced by direct heating of dough using a heating plate.
  • the dough baking procedure is typically such that the dough is poured onto the surface of a heating plate, one side of the dough is baked, and then the dough is turned upside down to the side opposite to the previously baked side. Although the side is baked, only one side of the dough may be baked.
  • the temperature of the heating plate is preferably 165 to 185 ° C, more preferably 170 to 180 ° C, from the viewpoint of the balance of the texture of the baked food, the shape (thickness) due to the swelling of the dough, the baking color and the like. is there. If the temperature of the heating plate is too low, the baking of the dough will be insufficient, and if the temperature of the heating plate is too high, it will be easily burnt and the appearance of the baked food may be deteriorated.
  • the baked food after baking (baked food before refrigeration or freezing) preferably has a thickness within the range of 10 to 25 mm, and it is preferable to control the thickness of the dough before baking so that the thickness falls within that range. By keeping the thickness of the baked food after baking within this range, the texture improvement due to the porous sponge structure can be maximized.
  • the baked food obtained in the baking step is refrigerated or frozen.
  • the product temperature of the baked food when refrigerated is usually about 2 to 10 ° C.
  • the freezing method for freezing the baked food is not particularly limited, and either quick freezing or slow freezing can be adopted.
  • the frozen food of the baked food may be stored and sold in a freezing temperature range, or the frozen food may be thawed at a distribution stage or the like.
  • the present invention is applicable to baked foods containing flour (flour-containing swollen foods), which are produced by bringing the dough into direct contact with a heating plate, and specifically, pancakes and pancakes (pancakes).
  • baked confectioneries such as pancakes
  • waffles waffles
  • taiyaki taiyaki
  • large-sized ware can be exemplified.
  • Examples 1 to 7, Comparative Examples 1 to 3 and Reference Examples 1 to 3 A dough was prepared using the dough raw materials shown in Tables 1 and 2 below. Specifically, water and whole eggs are added and mixed in a commercially available mixer (Mixer N50 Hobart), and sugars (sugar, trehalose) are first added while the product temperature of the mixture is maintained at 36 ° C. Then, mix at 2nd speed for 30 seconds, then add fat (foaming emulsified fat, soybean oil), mix at 2nd speed so that the dough has a predetermined specific gravity, and further, soft powder, skim milk powder and baking powder.
  • a commercially available mixer Mater N50 Hobart
  • sugars sucgar, trehalose
  • the rotation speed (rotation speed) of the mixer can be adjusted in three stages from 1st speed to 3rd speed.
  • the 1st speed has the slowest rotation speed, and the larger the value, the faster the rotation speed.
  • the foamable emulsified fat and oil the trade name "Patigrass 500" manufactured by RIKEN Vitamin was used.
  • the baking powder a baking powder containing 35% by mass of baking soda and containing two types of acid agents, calcium dihydrogen phosphate and potassium L-potassium tartrate, was used.
  • Examples 8 to 11 and Reference Examples 4 to 5 Frozen pancakes were obtained in the same manner as in Example 1 except that the amount of baking powder used was changed as shown in Table 3 below.
  • Example 1 In the comparison between Examples 1, 5 to 7 and Reference Examples 1 and 2 in Table 2, Examples 1, 6 and 7 were particularly highly evaluated. Therefore, the temperature of the heating plate at the time of firing was set to Example 1. It can be seen that the temperature is preferably about 170 to 185 ° C., which is the range to which 6, 7 belongs. Further, in comparison between Example 1 and Reference Example 3 in Table 2, Example 1 in which sugar and trehalose were used as sugars had a baked color of thawed pancakes as compared with Reference Example 3 in which only sugar was used. From the good results, it can be seen that trehalose has the effect of improving the baking color of baked goods such as pancakes.
  • the content of baking powder in the dough is in the range of 0.1 to 1.0% by mass in terms of the amount of baking soda, the thickness of the pancake after baking is 10 to 25 mm.
  • the baking powder content was within an appropriate range, and the texture and appearance of the thawed pancakes were superior to those of the reference examples outside the above range.
  • the production method of the present invention even though it is refrigerated or frozen, when it is cooked in a microwave oven or naturally thawed to make it edible, it has a soft texture and melts well in the mouth.
  • a refrigerated or frozen baked food having a fine texture of the inner layer, a voluminous feel, a good baked color, and a good texture and appearance.
  • the present invention is particularly useful for the production of refrigerated or frozen pancakes.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Le procédé selon la présente invention pour la fabrication d'un aliment cuit réfrigéré ou congelé comprend une étape au cours de laquelle une pâte comprenant une farine de céréale et ayant une gravité spécifique comprise entre 0,32 et 0,48 g/ml est mise en contact avec une plaque de chauffage pour obtenir un aliment cuit puis une étape de réfrigération ou de congélation de l'aliment cuit. De préférence, la température de la plaque de chauffage est comprise entre 165 et 185 °C. De préférence, la pâte contient du tréhalose, une huile émulsifiée moussante ou une matière grasse et/ou un émulsifiant moussant. De préférence, l'aliment cuit est une crêpe, un gâteau chaud, une gaufre, un tai-yaki (une crêpe en forme de poisson avec un fourrage) ou un ooban-yaki (une crêpe ovale avec un fourrage).
PCT/JP2019/011150 2019-03-18 2019-03-18 Procédé de fabrication d'aliments cuits réfrigérés ou congelés WO2020188694A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/JP2019/011150 WO2020188694A1 (fr) 2019-03-18 2019-03-18 Procédé de fabrication d'aliments cuits réfrigérés ou congelés
JP2021506848A JP7325497B2 (ja) 2019-03-18 2019-03-18 冷蔵又は冷凍焼成食品の製造方法

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7077466B1 (ja) 2021-09-21 2022-05-30 森永製菓株式会社 冷凍喫食用焼成食品

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0515297A (ja) * 1991-07-04 1993-01-26 Kao Corp ホツトケーキの製造方法
JPH09149756A (ja) * 1995-11-28 1997-06-10 Nisshin Flour Milling Co Ltd 冷凍パンケーキ類の製造法
JP2000159788A (ja) * 1992-12-02 2000-06-13 Hayashibara Biochem Lab Inc トレハロ―ス含有組成物
JP2002101811A (ja) * 2000-09-29 2002-04-09 Snow Brand Milk Prod Co Ltd ホットケーキ類
JP2002354980A (ja) * 2001-03-29 2002-12-10 Morinaga Milk Ind Co Ltd 焼成食品用起泡剤、それを用いた焼成食品、焼成食品の製造方法及び焼成食品用プレミックス
JP2005087145A (ja) * 2003-09-19 2005-04-07 Kanebo Ltd 冷凍喫食用焼成食品及びそれを用いた組合せ冷菓
JP2005270040A (ja) * 2004-03-26 2005-10-06 Riken Vitamin Co Ltd ケーキ用油脂組成物およびそれを用いたホットケーキミックス
JP2005304373A (ja) * 2004-04-21 2005-11-04 Asahi Denka Kogyo Kk ホットケーキ類生地
US7595081B1 (en) * 2003-10-17 2009-09-29 Bellar Willis F Non-flour containing baked and related food compositions
JP2010104245A (ja) * 2008-10-28 2010-05-13 Nitto Fuji Flour Milling Co Ltd 焼き饅類用ミックス粉及び焼き饅類
JP2016101143A (ja) * 2014-11-28 2016-06-02 昭和産業株式会社 冷凍用のケーキ生地
WO2019058956A1 (fr) * 2017-09-19 2019-03-28 日清フーズ株式会社 Procédé de fabrication d'aliment cuit réfrigéré ou congelé

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0515297A (ja) * 1991-07-04 1993-01-26 Kao Corp ホツトケーキの製造方法
JP2000159788A (ja) * 1992-12-02 2000-06-13 Hayashibara Biochem Lab Inc トレハロ―ス含有組成物
JPH09149756A (ja) * 1995-11-28 1997-06-10 Nisshin Flour Milling Co Ltd 冷凍パンケーキ類の製造法
JP2002101811A (ja) * 2000-09-29 2002-04-09 Snow Brand Milk Prod Co Ltd ホットケーキ類
JP2002354980A (ja) * 2001-03-29 2002-12-10 Morinaga Milk Ind Co Ltd 焼成食品用起泡剤、それを用いた焼成食品、焼成食品の製造方法及び焼成食品用プレミックス
JP2005087145A (ja) * 2003-09-19 2005-04-07 Kanebo Ltd 冷凍喫食用焼成食品及びそれを用いた組合せ冷菓
US7595081B1 (en) * 2003-10-17 2009-09-29 Bellar Willis F Non-flour containing baked and related food compositions
JP2005270040A (ja) * 2004-03-26 2005-10-06 Riken Vitamin Co Ltd ケーキ用油脂組成物およびそれを用いたホットケーキミックス
JP2005304373A (ja) * 2004-04-21 2005-11-04 Asahi Denka Kogyo Kk ホットケーキ類生地
JP2010104245A (ja) * 2008-10-28 2010-05-13 Nitto Fuji Flour Milling Co Ltd 焼き饅類用ミックス粉及び焼き饅類
JP2016101143A (ja) * 2014-11-28 2016-06-02 昭和産業株式会社 冷凍用のケーキ生地
WO2019058956A1 (fr) * 2017-09-19 2019-03-28 日清フーズ株式会社 Procédé de fabrication d'aliment cuit réfrigéré ou congelé

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7077466B1 (ja) 2021-09-21 2022-05-30 森永製菓株式会社 冷凍喫食用焼成食品
JP2023045333A (ja) * 2021-09-21 2023-04-03 森永製菓株式会社 冷凍喫食用焼成食品

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JPWO2020188694A1 (fr) 2020-09-24

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