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
  • 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
  • A21D2/188—Cellulose; Derivatives thereof
• • 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
  • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
• • 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
  • A21D10/04—Batters
• • 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
  • A21D13/60—Deep-fried products, e.g. doughnuts
• • 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
• • 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
  • A21D2/181—Sugars or sugar alcohols
• • 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
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
  • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough

Definitions

• the present invention relates to a mix for oily foods used in the production of oily foods and containing a specific water-soluble dietary fiber.
• Oil butterfly food is a food obtained by cooking an oil butterfly object with oil butterfly, that is, oil having a temperature higher than the boiling point of water.
• oil butterfly that is, oil having a temperature higher than the boiling point of water.
• fried foods such as donuts
• fried foods such as tempura.
• the oil butterfly not only heats the object to be oiled and heats it, but also has the effect of evaporating the water content of the object at a high temperature and absorbing oil in the voids where the water content was present. Therefore, oil-battered foods (in the case of fried foods, the batter part) are characterized by a crispy texture.
• Patent Document 1 describes, for example, as a donut mix suitable for producing frozen donuts that can be eaten in a frozen state, a first component that is a saccharide such as dextrin and water-soluble dietary fiber and the like. Those containing a second component which is an oil absorption inhibitory component are described.
• the technical idea of Patent Document 1 is to improve the eatability of donuts in a frozen state by using a relatively large amount of the first component, and to prevent inconveniences such as excessive oil content by using a large amount of the first component. It is suppressed by the combined use of the second component.
• Patent Document 2 describes that low-carbohydrate food raw materials such as indigestible dextrin are used in oil-based foods such as donuts in order to respond to recent health consciousness.
• Patent Document 3 describes that by blending isomaltodextrin with a snack confectionery such as potato chips, drainage during the production of the snack confectionery is improved and a snack confectionery having a crispy texture can be obtained.
• the crispy and unique texture of oily foods is easily lost over time due to the influence of moisture in the oily foods or the surrounding environment. Therefore, for example, when manufacturing and selling oily foods such as donuts and corn dogs at the store, even if the oily foods have a crispy texture immediately after being manufactured and arranged at the store, the crispy foods are produced. By the time consumers who purchase oil corn foods at stores take them home and eat them, the corn dogs may be completely lost and the oil corn foods may become lithe. .. An effective technique capable of solving the problem of the deterioration of the sakumi of oily foods over time has not yet been provided.
• An object of the present invention is to provide a technique capable of providing an oily food that can maintain a crispy texture for a long time.
• the present invention is a mix for oily foods containing 0.5 to 15% by mass of high Tg water-soluble dietary fiber having a glass transition point of 180 ° C. or higher. Further, the present invention is a method for producing an oily food, using the above-mentioned mix for oily food of the present invention. Further, the present invention is a method for improving the texture of an oily food, in which the oily food contains 0.5 to 15% by mass of high Tg water-soluble dietary fiber having a glass transition point of 180 ° C. or higher.
• the oily food mix of the present invention contains 0.5 to 15% by mass of high Tg water-soluble dietary fiber having a glass transition temperature of 180 ° C. or higher. Characterized by its content.
• Tg is the temperature at which a transition (glass transition) occurs between a hard glass state and a soft rubber state.
• a relatively high temperature water-soluble dietary fiber (high Tg water-soluble dietary fiber) having a Tg of 180 ° C. or higher is used as an essential component of the mix, and an oil-rich food (fried food) produced using the mix is used.
• the batter part was made difficult to transfer to the rubber state, and the crispy texture could be maintained for a long time.
• Alumina was used as the reference substance. The measurement was carried out in a temperature range of 20 to 230 ° C. with a heating rate of 5 ° C./min. I went there. After the temperature rise measurement (1st scan) to a constant temperature, the temperature was cooled to 20 ° C., and the temperature rise measurement (2nd scan) was performed again. The obtained results were analyzed by the software attached to DSC (Thermal Analysis Software TA7000 (Hitachi High-Tech Science)).
• the Tg of the high Tg water-soluble dietary fiber used in the present invention is 180 ° C. or higher, preferably 190 ° C. or higher.
• the upper limit of Tg of the high Tg water-soluble dietary fiber is not particularly limited, but is preferably 230 ° C. or lower, more preferably 215 ° C. or lower.
• the content of the high Tg water-soluble dietary fiber in the mix of the present invention is 0.5 to 15% by mass with respect to the total mass of the mix from the viewpoint of achieving a high degree of compatibility between the crispness and appearance of the oily food. It is preferably 1 to 10% by mass, more preferably 3 to 10% by mass.
• the mix of the present invention contains a substance having a Tg of 180 ° C. or higher in the mix for the purpose of making it difficult for the oily food produced by the mix to transfer to the rubber state.
• Water-soluble dietary fiber is used as the Tg substance.
• the high Tg water-soluble dietary fiber used in the present invention is typically a polysaccharide, but in general, starches having the same polysaccharide tend to have a higher Tg than the water-soluble dietary fiber. In order to achieve the purpose, it is also conceivable to use starches as the high Tg substance to be contained in the mix.
• Examples of the high Tg water-soluble dietary fiber used in the present invention include indigestible dextrin having a high Tg, and particularly preferably isomaltodextrin. It is not clear at this time whether all of the substances called isomaltodextrin can be used as high Tg water-soluble dietary fiber in the present invention, but as an example of the isomaltodextrin that can be used in the present invention, Patent Document 3 ( Examples thereof include those described in [0015] to [0018] of JP-A-2018-201371).
• Examples of the high Tg water-soluble dietary fiber include, but are not limited to, Fibersol 2 (Matsutani Chemical Industry Co., Ltd.) and Fiberlixa (Hayashibara Co., Ltd.), which is an isomaltodextrin.
• the mix of the present invention preferably further contains saccharides in addition to high Tg water-soluble dietary fiber.
• the "sugar” in the present invention does not include dietary fiber such as high Tg water-soluble dietary fiber and low Tg water-soluble dietary fiber described later.
• the saccharide include monosaccharides such as glucose, fructose, xylose and galactose; disaccharides such as sucrose, maltose, lactose and trehalose; sugar alcohols such as xylitol, sorbitol and lactitol, and one of these is used alone.
• monosaccharides and / or disaccharides are used as saccharides, and 80% by mass or more is used as the total amount of monosaccharides and disaccharides among the saccharides used.
• sucrose is used as the saccharide in an amount of 50% by mass or more of the saccharides used.
• the content-mass ratio of sugars and high Tg water-soluble dietary fiber is preferably 1: 0 as the former: the latter from the viewpoint of improving the crispness of oily foods and the balance between taste and appearance. It is 01 to 1: 2, more preferably 1: 0.03 to 1: 1, and even more preferably 1: 0.1 to 1: 0.5. That is, in the mix of the present invention, the high Tg water-soluble dietary fiber is preferably 1 to 200 parts by mass, more preferably 13 to 100 parts by mass, and further preferably 10 to 50 parts by mass with respect to 100 parts by mass of the saccharides in the mix. It is preferable that the portion is contained.
• the content of saccharides in the mix of the present invention is preferably 5% by mass or more, more preferably 10% by mass or more, still more preferably 10% by mass or more, based on the total mass of the oily food from the viewpoint of taste and appearance. Is 15% by mass or more.
• the upper limit of the sugar content in the mix of the present invention is not particularly limited, but is preferably 50% by mass or less, more preferably 45% by mass or less, still more preferably 45% by mass or less, from the viewpoint of the taste and appearance of the oily food. It is 40% by mass or less.
• the total content of sugars and high Tg water-soluble dietary fiber in the mix of the present invention is preferably 10 to 50% by mass with respect to the total mass of the mix from the viewpoint of taste and appearance of oily foods. It is more preferably 15 to 45% by mass, still more preferably 20 to 40% by mass.
• the mix of the present invention preferably contains high Tg water-soluble dietary fiber and, if necessary, saccharides, as well as low Tg water-soluble dietary fiber having a glass transition point of 125 ° C. or higher and lower than 180 ° C.
• high Tg water-soluble dietary fiber and low Tg water-soluble dietary fiber together as ingredients in the mix, various performances such as texture (sakumi), shape retention, and appearance of oily foods are improved at a higher level.
• the Tg of the low Tg water-soluble dietary fiber used in the present invention is preferably 125 ° C. or higher and 150 ° C. or lower.
• Examples of the low Tg water-soluble dietary fiber used in the present invention include low Tg indigestible dextrin such as inulin and indigestible glucan, and one of these may be used alone or in combination of two or more. be able to. Of these, inulin is particularly preferable from the viewpoint of improving the crispness of oily foods.
• the total content of the low Tg water-soluble dietary fiber and the high Tg water-soluble dietary fiber is determined from the viewpoint of the taste and appearance of the oil-fed food. It is preferably 20% by mass or less, more preferably 15% by mass or less, still more preferably 10% by mass or less, based on the total mass of the above.
• the mix of the present invention may contain components other than the above-mentioned components (high Tg water-soluble dietary fiber, low Tg water-soluble dietary fiber, sugars).
• Other ingredients include flours.
• the flours that can be contained in the mix of the present invention include flours such as strong flours, semi-strong flours, medium-strength flours, weak flours, and durum flours, rye flours, cornflowers, barley flours, buckwheat flours, soybean flours, and hatomugi flours.
• Flours such as hie flour and foam flour; starches such as tapioca starch, horse bell flour, corn starch, waxy corn starch, wheat starch (raw starch), and these raw starches are processed with fats and oils, pregelatinized, etherified, esterified, and crosslinked. , Processed starch that has been subjected to one or more treatments such as oxidation, and the like, and one of these can be used alone or in combination of two or more.
• the content of the flours in the mix is preferably 45 to 75% by mass, more preferably 50 to 70% by mass, based on the total mass of the mix.
• the mix of the present invention can contain ingredients other than the above-mentioned cereal flours, and can be appropriately selected depending on the type of oily food in which the mix is used.
• emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, organic acid monoglyceride, sodium stearoyl lactate, calcium stearoyl lactate; gluten, gliadin, glutenin (above, wheat).
• the content of the components other than the flour in the mix of the present invention is preferably 20% by mass or less with respect to the total mass of the mix.
• the mix of the present invention is obtained by mixing the above-mentioned components such as high Tg water-soluble dietary fiber.
• the form of the mix of the present invention under normal temperature and pressure is powder such as powder or granules.
• the mix of the present invention can be used in the production of oily foods in the same manner as this type of mix.
• a liquid is added to the mix of the present invention to prepare a clay-like dough (so-called dough) or a liquid or paste-like dough (so-called batter), and the dough is oiled to obtain a desired oily food.
• the liquid to be mixed with the mix include aqueous liquids containing water, oil, seasonings, egg liquid, milk and the like.
• the mixing ratio of the mix and the liquid is generally about 1: 0.2 to 1: 8 as a mix: liquid.
• a liquid such as water is added to the mix to prepare a dough (dough or batter), and the dough is put into heated oil. It has a process of oiling.
• a liquid such as water is added to the mix to prepare a dough (batter), and the dough is adhered to the surface of the ingredients. , It has a step of putting the dough-attached ingredient into heated oil and oiling it.
• the oil-rich food contains 0.5 to 15% by mass, preferably 1 to 10% by mass, and more preferably 3 to 10% by mass of high Tg water-soluble dietary fiber having a glass transition point of 180 ° C. or higher.
• the oily food When the oily food is a fried confectionery such as donut or a bakery food, the oily food is typically produced by oiling a dough containing a high Tg water-soluble dietary fiber, and is highly Tg water-soluble. Dietary fiber is contained throughout the oily food.
• the oil butterfly food is a fried food such as an American dog, the oil butterfly food is typically a garment that covers the ingredients and the surface of the ingredients, and the high Tg water-soluble dietary fiber is the garment. Is contained in.
• Examples 1 to 8, Comparative Examples 1 to 7, Reference Example 1 The raw materials were mixed according to the formulations shown in Tables 1 and 2 below to produce a donut mix. Details of the raw materials used are as follows.
• the mix of Reference Example 1 is a typical mix for old-fashioned donuts.
• Wheat flour Soft flour (manufactured by Nisshin Seifun Co., Ltd., trade name "Flower") -Sugar (non-dietary fiber): maltodextrin (Tg 160 ° C) -Water-soluble dietary fiber A: Indigestible dextrin (Fibersol 2 Matsutani Chemical Industry Co., Ltd., Tg 185 ° C) -Water-soluble dietary fiber B: Indigestible dextrin (Fiberlixa Co., Ltd.
• Example 9 to 14 Comparative Examples 8 to 11, Reference Example 2
• the raw materials were mixed according to the formulation shown in Table 3 below to produce a corn dog mix.
• the details of the raw materials used are the same as in the donut mix described above.
• the mix of Reference Example 2 is a typical corn dog mix.
• a batter was prepared by adding 725 g of water and 1 kg of a corn dog mix to a hovert mixer and stirring at low speed for 1 minute with a beater. Sausage (length 10 cm, weight 40 g) is stabbed on a skewer along the long axis, and the prepared batter is attached to the surface of the sausage so that the weight after oiling (product weight) is about 100 g.
• the desired American dog was obtained by oiling with soybean white squeezed oil heated to 170 to 180 ° C. for 4 minutes.
• the mix of each example contains 0.5 to 15% by mass of high Tg water-soluble dietary fiber (water-soluble dietary fiber A or B) having a glass transition point of 180 ° C. or higher. Compared with the comparative example and the reference example which did not satisfy this, the texture and appearance of the corn dog batter 5 hours after the oiling was excellent.
• an oily food that can maintain a crispy texture for a long time is provided.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Molecular Biology (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Grain Derivatives (AREA)
• General Preparation And Processing Of Foods (AREA)

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• 2020
  • 2020-12-23 KR KR1020227015012A patent/KR20220103710A/ko active Search and Examination
  • 2020-12-23 JP JP2021567576A patent/JPWO2021132391A1/ja active Pending
  • 2020-12-23 WO PCT/JP2020/048275 patent/WO2021132391A1/ja active Application Filing
  • 2020-12-23 CN CN202080079349.2A patent/CN114745961A/zh active Pending

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