Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D10/00—Batters, dough or mixtures before baking
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/40—Products characterised by the type, form or use
  • A21D13/44—Pancakes or crêpes
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
  • A21D6/003—Heat treatment

Definitions

• the present invention relates to a method for producing a bakery mix containing pregelatinized flour.
• Patent Literature 1 describes the use of a specific pregelatinized acetylated crosslinked tapioca starch, which is a type of pregelatinized starch, as an active ingredient of a texture modifier for confectionery such as steamed cakes. Patent Document 1 describes that it is preferable to use a drum dryer as a method for pregelatinizing raw material starch when producing the above-mentioned pregelatinized acetylated crosslinked tapioca starch. No consideration is seen.
• Patent Document 2 as a method for efficiently producing a pregelatinized starch having desired swelling properties and water retention properties, water is added to a raw material starch to adjust the moisture content to 26 to 59% by mass, and then the raw material starch is describes a method of contacting steam and/or hot water with particles of to increase the water content.
• Patent Document 3 as a method for producing a cereal flour alpha compound that has a porous structure and can be used as an aromatic component adsorbent, 200 to 5000 parts by mass of water is added to 100 parts by mass of cereal flour. A method of freeze-drying by adding alcohol after heat-gelatinization is described. In the method described in Patent Document 3, the heating temperature for heat gelatinization is maintained above the gelatinization temperature, and in the examples, grain flour is gelatinized in a boiling water bath.
• An object of the present invention is to provide a bakery mix that can produce a bakery food that has a good taste and texture and is excellent in resistance to deterioration over time.
• the present invention is a method for producing a bakery mix containing cereal flour having a content of 1 to 50% by mass of pregelatinized cereal flour, comprising a process for producing the pregelatinized cereal flour, and and a step of producing the bakery mix using the pregelatinized grain flour, wherein the step of producing the pregelatinized grain flour includes adding a slurry containing 100 parts by mass of raw material flour and 500 parts by mass or more of water to the slurry.
• a method for producing a bakery mix comprising a slurry heating step of heating under conditions where the product temperature is 90° C. or higher, and a step of drying the slurry that has undergone the slurry heating step to obtain a solid.
• the present invention also provides a method for producing bakery foods using the bakery mix produced by the production method of the present invention.
• Bakery mixes are used in the production of bakery foods, and are typically powders at normal temperature and pressure.
• Bakery foods are typically fermented or non-fermented foods obtained by adding grain flour as an essential ingredient, optionally adding leavening agents such as yeast or baking powder, water, salt, sugar and the like. It is a food obtained by baking dough.
• Specific examples of bakery foods include breads; pizzas; cakes such as hot cakes, pancakes and sponge cakes; is mentioned.
• Breads include breads (for example, roll bread, white bread, black bread, French bread, dry bread, copdozens bread, croissant, etc.), cooked bread, sweet bread, and the like.
• cakes include sponge cakes, butter cakes, roll cakes, hot cakes, busse, baumkuchen, pound cakes, cheese cakes, snack cakes, muffins, bars, cookies, and pancakes.
• the bakery mix contains at least flour.
• flours refers to powdery substances derived from grains at normal temperature and normal pressure, and is a concept that includes flours and starches.
• starch refers to "pure starch” isolated from plants such as wheat, and is distinguished from the starch inherently present in cereal flour or whole grain flour.
• the cereal flour (flour, starch) in the bakery mix may be one containing starch, regardless of the amount of amylose content, and may be glutinous or glutinous.
• the flour contained in the bakery mix may be of one type or two or more types.
• Specific examples of grain flour include wheat flour (specifically, for example, hard flour, all-purpose flour, weak flour, durum wheat flour, durum semolina), rice flour, buckwheat flour, rye flour, soy flour, barley flour, corn flour, etc.
• flour mainly composed of flour containing at least the outer skin and / or germ, for example, "bran” mainly composed of the outer skin, "whole grain” containing the three main components of endosperm, outer skin and embryo mentioned.
• bran and whole grain include wheat bran and whole wheat flour derived from wheat.
• starch include unprocessed starch such as potato starch, wheat starch, corn starch, waxy corn starch, rice starch, and tapioca starch; oil processing, etherification, esterification, acetylation, cross-linking treatment, oxidation treatment, etc. of unprocessed starch. and processed starch that has been subjected to one or more of the treatments of
• the flour in the bakery mix contains pregelatinized flour (hereinafter also referred to as "specific pregelatinized flour”) manufactured in the manufacturing process described below.
• specific pregelatinized flour pregelatinized flour
• the bakery mix has a good taste and texture, and it is possible to produce a bakery food excellent in resistance to deterioration over time.
• Bakery foods manufactured using bakery mixes containing specific pregelatinized cereal flours are fluffy, soft, moist, and chewy. can be maintained. Furthermore, it is excellent in resistance to microwave ovens, and has good taste and texture even after heating in microwave ovens.
• the content of the specific pregelatinized cereal flour in the cereal flour in the bakery mix is 1-50% by mass, preferably 3-40% by mass, relative to the total mass of the cereal flour. If the content is less than 1% by mass, the use of the specific pregelatinized cereal flour is meaningless, and if the content exceeds 50% by mass, secondary processability and quality of bakery foods may be adversely affected.
• the type and content of cereal flour other than the specific pregelatinized cereal flour contained in the bakery mix are not particularly limited, and can be appropriately selected according to the type of bakery food to be manufactured.
• As other cereal flours other than the specific pregelatinized cereal flours one or more types can be selected from the specific examples of the cereal flours described above.
• the content of the specific pregelatinized cereal flour in the cereal flour in the mix is preferably 1 to 30% by mass, more preferably 5% by mass, based on the total mass of the cereal flour. ⁇ 15% by mass.
• wheat flour is preferable as other cereal flours other than the specific pregelatinized cereal flours, and hard flour is particularly preferable.
• the content of the cereal flour other than the specific pregelatinized cereal flour in the bakery mix is preferably 50% by mass or more with respect to the total mass of the cereal flour.
• the content of the specific pregelatinized cereal flour in the cereal flour in the mix is preferably 1 to 50% by mass, more preferably 5% by mass, based on the total mass of the cereal flour. ⁇ 20% by mass.
• wheat flour is preferable as other grain flours other than the specific pregelatinized grain flours, and soft flour is particularly preferable.
• the content of cereal flour (including specific pregelatinized cereal flour) in the bakery mix can be appropriately set depending on the bakery food to be manufactured, but is preferably 35% by mass or more.
• cereal flour including specific pregelatinized cereal flour
• the content of cereal flour (including specific pregelatinized cereal flour) in the bakery mix can be appropriately set depending on the bakery food to be manufactured, but is preferably 35% by mass or more.
• for breads it is more preferably 60% by mass or more, more preferably 70% by mass or more
• for cakes it is more preferably 40% by mass or more, further preferably 45% by mass or more.
• a bakery mix may contain ingredients other than flour.
• ingredients other than flour those that can be used in the production of bakery foods can be used without particular limitation. or yeast; eggs such as whole eggs, egg whites and yolks; proteins such as gluten; dairy products such as milk, skim milk powder and butter; salts such as salt; solid ingredients such as nuts and raisins; Sugars, oils, emulsifiers, thickeners, seasonings, flavors, spices, coloring agents, etc., may be mentioned, and depending on the type of bakery food to be manufactured, one of these may be used alone or in combination of two or more. can be used.
• the production method of the present invention includes at least a step of producing a specific pregelatinized cereal flour (pregelatinized cereal flour production step) and a step of producing a bakery mix using the specific pregelatinized cereal flour produced in the production step (mix production step).
• the mix production step typically includes a step of mixing the specific pregelatinized cereal flour produced in the pregelatinized cereal flour production step with other mix raw materials.
• the "other mixed raw materials” referred to here include the above-mentioned “other grain flours other than the specific pregelatinized grain flours” and “other ingredients other than grain flours”. More than one species can be used in combination.
• the pregelatinized cereal flour production step includes a step of heating a slurry containing raw cereal flour and water (slurry heating step), and a step of drying the slurry that has undergone the slurry heating step to obtain a solid (slurry drying step).
• slurry heating step the starch contained in the raw material cereal flour in the slurry is pregelatinized, and the raw material cereal flour becomes the specific pregelatinized cereal flour. Therefore, the slurry heating step can be said to be a ⁇ -forming step.
• the pregelatinized cereal flour production step typically includes a step of preparing a slurry to be heated in the slurry heating step (slurry preparation step). That is, the pregelatinized cereal flour production process according to the present invention typically has a slurry preparation process, a slurry heating process (pregelatinization process), and a slurry drying process, and each process is carried out in this order.
• the raw material flour used in the slurry preparation step one or more specific examples of the flour that can be used in the bakery mix can be used.
• cereal flour other than bran is used as the raw material cereal flour used in this step.
• the raw flour is typically unprocessed flour that has not been subjected to pretreatment such as heating, but pretreated flour can also be used.
• pretreatment include a treatment of adding various flour modifiers to raw flour.
• the cereal flour modifier is an agent capable of modifying cereal flour to have desired properties. sticky agents and the like.
• the enzyme include amylase, protease that decomposes proteins contained in grain flour, and the like.
• the raw material flour used in the slurry preparation step preferably contains starch.
• starch used herein refers to "pure starch” isolated from plants such as wheat, as described above. Using starch as a raw material for pregelatinized cereal flours is particularly advantageous in that handling is easy due to less foaming of the slurry, compared to the use of cereal flour such as wheat flour.
• slurry is prepared by adding 500 parts by mass or more of water to 100 parts by mass of raw flour.
• the side chains of the starch contained in the cereal flour are easily opened in the subsequent drying process of the slurry, and as a result, the aging resistance of the starch is improved. In terms of improvement, etc., it is presumed that an excellent effect can be obtained as compared with the conventional manufacturing method. If the amount of water added is less than 500 parts by mass with respect to 100 parts by mass of flour, the desired effects of the present invention cannot be obtained.
• the amount of water added to 100 parts by mass of the raw flour is preferably 600 to 2500 parts by mass, more preferably 700 to 2000 parts by mass, and even more preferably 800 to 1500 parts by mass. If the amount of water added is too large, a large amount of time and energy will be required to obtain solids in the slurry drying step in the next step, which may lead to an increase in production cost and a decrease in production efficiency.
• the slurry prepared in the slurry preparation step typically contains only raw material flour and water as a solvent, but if necessary, other ingredients, such as the raw material flour, used in pretreatment It may contain possible flour modifiers.
• the slurry containing the flour pretreated with the flour modifier may contain a flour modifier that is the same as or different from the flour modifier, or 2) not A flour modifier may be included in the slurry containing the processed flour.
• a reaction such as an enzymatic reaction involving the flour modifier occurs, but this reaction must be completed before the slurry is subjected to the next drying step. or may have occurred during the drying process.
• the slurry prepared in the slurry preparation step is heated. It must be done under the condition that As described above, in the present invention, 500 parts by mass or more of water is added to 100 parts by mass of the raw flour to prepare a slurry with a large amount of water. It is speculated that this contributes not a little to the ease of opening and, in turn, improves the aging resistance of starch. It is possible to produce high-quality pregelatinized flour while suppressing damage due to heat.
• the temperature of the slurry during heating in the slurry heating step is preferably 100°C or higher, more preferably 105°C or higher, still more preferably 110 to 140°C, further preferably 115 to 135°C. , and more preferably 120 to 130°C. Heating the slurry under conditions where the material temperature of the slurry exceeds 100° C. can be carried out, for example, by heating the slurry in a pressurized atmosphere.
• the slurry heating time (the time for maintaining the product temperature) is preferably 1 minute or more, more preferably 3 minutes, from the viewpoint of ensuring the predetermined effects of the present invention. That's it.
• the upper limit of the heating time in the gelatinization step is preferably 180 minutes or less, more preferably 120 minutes or less, from the viewpoint of production efficiency.
• the method of heating the slurry in the slurry heating step is not particularly limited as long as it is a method that can cope with the conditions of high water content and high temperature.
• a typical method for heating a slurry is a method in which a slurry containing flour is placed in a container and the container is heated. The heating of the slurry may be performed in a batch mode or in a continuous mode.
• Examples of the vessel for storing the slurry when heating it include a pressure cooker in the case of adopting a batch method, and a line mixer such as a static mixer in the case of adopting a continuous method.
• the heating means is also not particularly limited, and examples thereof include electric, gas, and steam types, and one of these can be used alone or two or more of them can be used in combination.
• a method of heating the slurry using a steam-type heating means for example, there is a method of directly introducing saturated steam or superheated steam into a container containing the material to be dried (grain flour).
• the slurry heating step it is preferable to stir the slurry while heating the slurry. If the slurry is heated in a still state without being stirred, the grain flour contained in the slurry may become lumpy, and the gelatinization of the starch may become insufficient or uneven. By stirring the slurry, such inconvenience can be prevented and the gelatinization of starch can be promoted.
• the method of stirring the slurry is not particularly limited as long as the grain flour contained therein can be dispersed throughout the slurry.
• a known stirrer-equipped container comprising a container and a stirrer for stirring the contents of the container can be used, and the procedure can be carried out according to a conventional method.
• an apparatus having stirring blades can be exemplified, and when the slurry is heated in a continuous mode, a static mixer can be exemplified.
• a slurry stirring means a known ultrasonic vibration generating means can be used.
• the ultrasonic vibration generated by the ultrasonic vibration generating means generates fine bubbles in the slurry to stir the slurry. do.
• the heated slurry may be stirred by blowing a gas such as steam into the slurry without using a stirrer such as a stirring blade.
• the slurry heating step is preferably completed in a state where the slurry to be heated contains 500 parts by mass or more of water with respect to 100 parts by mass of raw flour.
• the reason is that the water content of the slurry after the slurry heating step (slurry to be subjected to the slurry drying step in the next step) is a small amount such as less than 500 parts by mass with respect to 100 parts by mass of the raw flour.
• the gelatinization of the starch in the raw flour is suppressed, and there is a risk that the desired effects of the present invention will not be achieved.
• the container for containing the slurry preferably has pressure resistance.
• the pressure of the pressurized atmosphere may be appropriately adjusted according to the amount of solvent contained in the slurry and the heating temperature (the temperature of the slurry), and is not particularly limited. Since the upper limit temperature of the slurry due to heating depends on the pressure, it is preferable to set the pressure corresponding to the desired heating temperature.
• the slurry heated in the slurry heating step is dried to obtain a solid containing the specific pregelatinized grain flour.
• the drying method of the slurry is not particularly limited, and known drying methods can be used. Examples thereof include freeze drying, spray drying using a spray dryer, and heat drying using a drum dryer.
• the degree of drying of the slurry is not particularly limited, but typically, until the water content of the solid obtained by drying the slurry is about the same as the water content of the raw flour used in the slurry preparation step, More specifically, it is dried until it becomes about 15% by mass.
• the solid matter of the slurry obtained through the slurry drying step may be used as it is as the specific pregelatinized cereal flour, or may be pulverized into a powder.
• the pulverization of solids can be carried out according to a conventional method using household pulverizers such as coffee mills and juicers; and industrial pulverizers such as hammer mills, pin mills and jet mills. It should be pulverized.
• the degree of gelatinization (degree of gelatinization) of the specific pregelatinized cereal flour produced through the pregelatinized cereal flour production process is preferably 90% or more, more preferably 95% or more.
• degree of gelatinization refers to the degree of alpha conversion measured by the BAP method ( ⁇ -amylase/pullulanase method).
• the degree of alpha conversion by the BAP method can be measured as follows according to a previous report (Kasei Gaku Zasshi 32(9), 653-659, 1981).
• A Method for measuring degree of alpha conversion by ⁇ -amylase/pullulanase method
• the reagents used are as follows. 1) 0.8 M acetic acid-Na acetate buffer 2) 10 N sodium hydroxide solution 3) 2 N acetic acid solution 4) Enzyme solution: ⁇ -amylase (Nagase ChemteX Co., Ltd., #1500S) 0.017 g and pullulanase (Hayashibara Biochemical Laboratory, No. 31001) 0.17 g was dissolved in the 0.8 M acetic acid-Na acetate buffer to make 100 mL. 5) Inactivated enzyme solution: Prepared by boiling the enzyme solution for 10 minutes. 6) Somogyi's reagent and Nelson's reagent (reagents for measuring the amount of reducing sugars)
• B-1) A sample (pregelatinized cereal flour) is pulverized with a homogenizer to a size of 100 mesh or less. Take 0.08-0.10 g of this ground sample flour into a glass homogenizer. B-2) Add 8.0 mL of demineralized water to the content of the glass homogenizer, and disperse the content by moving the glass homogenizer up and down 10 to 20 times to obtain a dispersion. B-3) Take 2 mL each of the dispersion of B-2) in two 25 mL graduated test tubes, and one of the two tubes is filled with 0.8 M acetic acid-Na acetate buffer. , shall be test plots.
• B-4) Add 0.2 mL of 10N sodium hydroxide solution to the other one of the two and react at 50 ° C. for 3 to 5 minutes to completely paste the dispersion of B-2). make it Then, 1.0 mL of 2N acetic acid solution is added to the other tube to adjust the pH to around 6.0, and the volume is adjusted with 0.8M acetic acid-Na acetate buffer to form a gelatinized section.
• B-5) Take 0.4 mL of each of the test solutions prepared in B-3) and B-4) above for the test plot and the gelatinized plot, add 0.1 mL of the enzyme solution to each, and incubate at 40°C for 30 minutes with the enzyme. React to obtain a reacted liquid.
• a blank was also prepared by adding 0.1 mL of the inactivated enzyme solution instead of the enzyme solution.
• the enzymatic reaction is carried out while occasionally stirring the reaction mixture.
• B-6) Add 0.5 mL of Somogyi reagent to 0.5 mL of each of the reacted solution and the blank, and boil in a boiling bath for 15 minutes. After boiling, the mixture is cooled in running water for 5 minutes, then 1.0 mL of Nelson's reagent is added, stirred, and allowed to stand for 15 minutes.
• B-7) After that, 8.00 mL of demineralized water is added to each of the reacted solution and the blank, stirred, and the absorbance at 500 nm is measured.
• A, A', a, and a' are as follows.
• A absorbance of test plot
• A' absorbance of gelatinized plot
• a absorbance of blank of test plot
• a' absorbance of blank of gelatinized plot
• the present invention includes a method for producing bakery foods using the bakery mix produced by the method for producing the bakery mix of the present invention.
• a configuration different from the above-described method for producing the bakery mix of the present invention will be described.
• the above-described description of the bakery mix manufacturing method of the present invention is appropriately applied to the structure that is not particularly described in the method of manufacturing the bakery food of the present invention.
• the bakery food production method of the present invention typically includes a step of preparing dough using a bakery mix (dough preparation step) and a step of heating the prepared dough (dough heating step).
• the dough preparation step is typically carried out by adding an appropriate amount of liquid ingredients such as water to a bakery mix and kneading the mixture.
• the dough preparation step can also be carried out by a known sponge seed method or liquid seed method.
• the dough preparation step typically, the dough is divided and rounded (dividing step), the dough is molded into a predetermined shape (molding step), and the molded dough is subjected to the dough heating step in the next step.
• a method of heating the dough in the dough heating step is not particularly limited, and examples thereof include baking and frying.
• a typical dough heating method is baking using an oven or the like.
• Unprocessed starch (wheat starch, corn starch, rice starch, potato starch, any one of processed tapioca starch) is used as the raw material flour, and the amount of water shown in Tables 1 and 2 is added to 100 parts by mass of the raw material flour.
• an aqueous slurry was prepared (slurry preparation step). This slurry is placed in a pressure vessel equipped with a stirrer (rotatably installed paddle), and while stirring with the stirrer, the heating temperature shown in Tables 1 and 2 (the temperature of the slurry), the heating time ( The material temperature was maintained for a period of time) (slurry heating step).
• the slurry (gelatinization liquid) that has passed through the slurry heating step was freeze-dried using a commercially available freeze dryer (trade name “Genesis SQ”, manufactured by SP Industries) to obtain a solid (slurry drying step ).
• the resulting solid was pulverized using a commercially available coffee mill to produce pregelatinized grain flour (more specifically, pregelatinized starch).
• the pregelatinized flour thus produced and wheat flour were mixed to produce bakery mixes containing 5% by mass, 10% by mass or 20% by mass of the pregelatinized flour.
• the control example of each example in Table 2 is the comparative example to the left of the example in question; for example, the control example of Example 15 is Comparative Example 5.
• each example uses a slurry prepared by adding 500 parts by mass or more of water to 100 parts by mass of raw flour, and the slurry has a product temperature of 90 ° C. or higher. Since the pregelatinized grain flour was produced by heating under the conditions, the texture of bakery foods (pancakes, muffins, donuts, bread) was excellent compared to the comparative examples that did not meet these conditions, and was refrigerated for one day. Because it is highly evaluated, it has excellent starch aging resistance, and quality deterioration over time is suppressed, and furthermore, it has a good texture even after being refrigerated for one day and heated in a microwave oven. , It can be seen that the microwave oven resistance is also excellent.
• a bakery mix that can produce bakery foods that have good taste and texture and excellent resistance to deterioration over time.

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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
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• Bakery Products And Manufacturing Methods Therefor (AREA)

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• 2022
  • 2022-04-26 JP JP2023517532A patent/JPWO2022230839A1/ja active Pending
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