WO2023162895A1

WO2023162895A1 - Bakery food and bakery food production method

Info

Publication number: WO2023162895A1
Application number: PCT/JP2023/005838
Authority: WO
Inventors: 佳奈子竹本; 隆弘柳下; 充博内倉
Original assignee: 日清製粉プレミックス株式会社
Priority date: 2022-02-28
Filing date: 2023-02-17
Publication date: 2023-08-31
Also published as: CN117500378A

Abstract

The present invention is a bakery food that is a heated product of dough containing (A) resistant starch, (B) at least one component selected from cereal flour, non-resistant starch derived from cereal flour, and a protein material derived from cereal flour, and (C) an egg component, wherein the content of (A) is 20-60% by mass in dry raw materials, the total mass of (A) and (B) is 35-80% by mass in the dry raw materials, and the content of (C) is 150-400% by mass based on the total mass of (A) and (B).

Description

BAKERY FOOD AND METHOD FOR PRODUCING BAKERY FOOD

The present invention relates to bakery foods and methods for producing them.

Bakery foods are foods obtained by adding liquids such as water and milk to grain flour such as wheat flour and starch, and subjecting the dough to heat treatment such as baking, steaming, and frying.

Since bakery foods are usually made mainly of flour, starch, and sugars, the more you eat bakery foods, the more sugar you will inevitably consume. Carbohydrates are one of the three major nutrients, along with lipids and proteins. Excessive intake of carbohydrates raises blood sugar levels and promotes the secretion of insulin hormones, raising concerns about health problems. Therefore, in some cases, eating of bakery foods is unavoidably restricted in eating habits. In recent years, with the rise in health consciousness, there has been an active movement to actively introduce carbohydrate restriction into the diet. In Japan, there is a growing need for bakery foods suitable for carbohydrate restriction.

Low-sugar bakery foods are known in which the sugar in ordinary bakery foods is replaced with dietary fiber that is indigestible by human digestive enzymes. ing. As a bakery food using resistant starch, Patent Document 1 describes a bakery food in which starch having a swelling degree of less than 10 accounts for 30 to 75% by weight of the total dry solid weight of raw materials.

　Bakery foods using resistant starch have a problem in that the palatability is impaired due to the decrease in texture caused by this. In relation to the decrease in texture, Patent Document 2 contains soluble dietary fiber, indigestible starch, non-digestible starch and grain flour, the content of the soluble dietary fiber is 3 to 50% by mass, and the indigestible It is described that a bakery food mix having a total content of 2 to 70% by mass of non-digestible starch and non-digestible starch provides a soft and elastic texture.

JP 2014-121294 A JP 2019-017275 A

However, there is a demand for a new technique for improving the texture of bakery foods containing resistant starch.
SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a bakery food that uses a resistant starch to reduce the sugar content and has a good texture.

The present invention provides a resistant starch (A),
Containing a component (B) which is at least one selected from flour, non-digestible starch derived from flour, and protein material derived from flour, and an egg component (C),
The content of the resistant starch (A) is 20 to 60% by mass in the dry raw material,
The total mass of the resistant starch (A) and the component (B) is 35 to 80% by mass in the dry raw material, and
A bakery food is provided, which is a heated dough having a content of the egg component (C) of 150 to 400% by mass with respect to the total mass of the resistant starch (A) and the component (B).

The present invention also provides a resistant starch (A),
Containing a component (B) which is at least one selected from flour, non-digestible starch derived from flour, and protein material derived from flour, and an egg component (C),
The content of the resistant starch (A) is 20 to 60% by mass in the dry raw material,
The total mass of the resistant starch (A) and the component (B) is 35 to 80% by mass in the dry raw material, and
Provided is a method for producing bakery food, wherein the content of the egg component (C) is 150 to 400% by mass with respect to the total mass of the resistant starch (A) and the component (B). do.

The present invention provides a bakery food in which the decrease in texture caused by the resistant starch is effectively improved while suppressing the carbohydrate content by using the resistant starch. The bakery food of the present invention effectively suppresses the rough and/or dry texture caused by the resistant starch, and becomes moist and good.

The present invention will be described below based on preferred embodiments.
The present invention provides a resistant starch (A),
Containing a component (B) which is at least one selected from flour, non-digestible starch derived from flour, and protein material derived from flour, and an egg component (C),
The content of the resistant starch (A) is 20 to 60% by mass in the dry raw material,
The total mass of the resistant starch (A) and the component (B) is 35 to 80% by mass in the dry raw material, and
The bakery food is a heated dough in which the content of the egg component (C) is 150 to 400% by mass with respect to the total mass of the resistant starch (A) and the component (B).

The indigestible starch (A) used in the present invention is also called resistant starch, is a type of insoluble dietary fiber, exhibits resistance to digestive enzymes, is difficult to be digested and absorbed in the digestive tract of healthy people, and It is known to be assimilated by intestinal bacteria and have a favorable effect on the intestinal flora. Resistant starch is classified into the following four types RS1 to RS4.
Although RS1 itself is easily digestible, it is physically protected by the husk and the like, so that digestive enzymes cannot act on it, and RS1 is a resistant starch that exhibits digestion resistance. included in the category.
RS2 is an unprocessed resistant starch (raw starch) that exhibits digestion resistance due to the special crystal structure of starch granules, and can be exemplified by potato starch and immature banana starch. Also, high amylose starch is also classified as RS2 because it has a large amount of straight-chain amylose. The high amylose starch referred to herein is starch having an amylose content of 50% by mass or more.
RS3 is an indigestible starch that exhibits digestion resistance because its structure has changed due to starch aging into a structure that makes it difficult for digestive enzymes to act on it. (β-starch) can be exemplified.
RS4 is a resistant starch that exhibits digestion resistance due to its high degree of chemical modification. . These can be used singly or in combination of two or more.

A particularly preferable resistant starch (A) is a resistant starch classified into RS2 to RS4 and having a dietary fiber content of 20% by mass or more (hereinafter also referred to as "high dietary fiber resistant starch"). be. The content of dietary fiber in the dietary fiber-rich resistant starch is preferably 35% by mass or more, more preferably 50% by mass, from the viewpoint of ensuring low sugar and low calorie bakery foods. above, and particularly preferably at least 60% by mass. As used herein, the dietary fiber content is a value determined by an enzyme-gravimetric method (Prosky method) based on AOAC985.29. The dietary fiber content can be measured using a commercially available measurement kit based on the Prosky method, such as a dietary fiber measurement kit (Wako Pure Chemical Industries).

Examples of RS2 include Nisshoku Roadster (manufactured by Nihon Shokuhin Kako), Hi-Maze 1043 (manufactured by Japan NSC), and Actistar 11700 (manufactured by Cargill Japan).
Examples of RS4 include Pine Starch RT (manufactured by Matsutani Chemical Industry), Fibergym RW (manufactured by Matsutani Chemical Industry), and Actistar RT 75330 (manufactured by Cargill Japan).

The amount of the resistant starch (A) in the dry ingredients of the bakery food is 20% by mass, preferably 30% by mass or more, and even more preferably 35% by mass or more. If the amount of resistant starch (A) in the dry raw material is less than 20% by mass, the amount of dietary fiber is insufficient, resulting in insufficient sugar reduction in bakery foods, and the health benefits expected from dietary fiber-containing foods. There is a problem that the function is not sufficiently obtained.
The amount of the resistant starch (A) in the dry ingredients is 60% by mass or less, preferably 55% by mass or less, more preferably 50% by mass or less.
When the amount of the resistant starch (A) is 60% by mass or less in the dry raw material, the decrease in texture caused by the resistant starch (A) can be suppressed, and it is possible to eat deliciously. also has the advantage of being stable.
The range of the amount of the resistant starch (A) in the dry raw material is 20% by mass or more and 60% by mass or less, more preferably 30% by mass or more and 55% by mass or less, and 35% by mass or more and 50% by mass. % or less is even more preferable.
As used herein, the term "dry raw material" refers to raw materials other than liquid raw materials such as water, raw milk, liquid eggs, and liquid oils. The dry ingredients are usually in powder form.

Furthermore, the amount of the resistant starch (A) is preferably 30% by mass or more, preferably 35% by mass, of the total dry ingredients other than sugars and sweeteners in the bakery food from the viewpoint of particularly excellent balance between the effects of reducing sugar content and improving texture. % or more is more preferable.
For the same reason, the amount of resistant starch (A) is preferably 95% by mass or less, more preferably 88% by mass or less, of the total dry ingredients other than sugars and sweeteners in bakery foods.
As a range, the amount of resistant starch (A) is preferably 30 to 95% by mass, more preferably 35 to 88% by mass, of the total dry ingredients other than sugars and sweeteners in bakery foods. .

The bakery food of the present invention further contains a component (B) (hereinafter simply referred to as "component (B)") which is at least one selected from flour, flour-derived non-digestible starch, and flour-derived protein material. . In the present invention, by including the component (B), a skeleton structure in the bakery food is formed, thereby having the advantages of shape stability and texture improvement.

As the grain flour, any grain flour that is commonly used in the production of bakery foods can be used without particular limitation. Examples thereof include wheat flour, rice flour, corn flour, white sorghum, and the like. They can be used in combination. Examples of wheat flour include soft flour, all-purpose flour, hard flour, and durum wheat flour. In addition, it is suitable to point out the non-gelatinized grain flour as grain flour here. In this specification, when the amount of grain flour not described as "pregelatinized flour" is stated, the amount of non-pregelatinized grain flour is stated. Therefore, for example, when the dough contains pregelatinized flour, the amount of the pregelatinized flour is not included in the amount of component (B).

Protein materials derived from cereal flour include wheat proteins such as gluten, gliadin, and glutenin, as well as soy proteins such as concentrated soy protein and isolated soy protein, full-fat soy flour, and defatted soy flour. In particular, gluten and gliadin are preferred, and gluten is particularly preferred, because they have excellent skeleton-forming ability in bakery foods, thereby making it easier to obtain a good texture and good flavor.

Non-digestible starch derived from cereal flour is starch other than the above-mentioned indigestible starch (starch that cannot be digested and absorbed in the digestive tract of healthy people), and is starch that can be digested and absorbed in the digestive tract of healthy people. As the non-digestible starch, so-called ordinary starch other than the resistant starch that is usually used in bakery foods can be used without any particular limitation. It may be a modified starch obtained by one or more treatments such as cross-linking or the like, and these ordinary starches may be used singly or in combination of two or more. Unprocessed starches derived from cereal flour (or raw materials for processed starches) include, for example, corn starch, waxy corn starch, wheat starch, rice starch, and the like. The term non-digestible starch used herein refers to non-gelatinized starch. Basically, in this specification, when the amount of starch not described as "pregelatinized starch" is stated, the amount of non-pregelatinized starch is stated. Therefore, for example, when the dough contains pregelatinized starch derived from grain flour, the amount of the pregelatinized starch is not included in the amount of component (B).

In the present invention, the total amount of component (A) and component (B) is 35% by mass, preferably 40% by mass or more, of the dry ingredients of the bakery food. If the total amount of component (A) and component (B) is less than 35% by mass in the dry raw material of the bakery food, the skeleton of the bakery food will be insufficient, resulting in the problem of shrinkage after baking. occur.
The total amount of component (A) and component (B) is 80% by mass or less, preferably 70% by mass or less, in the dry ingredients of the bakery food. When the total amount of components (A) and (B) is 80% by mass or less in the dry ingredients of the bakery food, it is possible to achieve a soft and moist texture while suppressing carbohydrates. From these points, the total amount of component (A) and component (B) is 35% by mass or more and 80% by mass or less, and 40% by mass or more and 70% by mass in the dry ingredients of bakery foods. The following are more preferable.

In particular, the ratio of component (A) in the total amount of component (A) and component (B) is preferably 30% by mass or more, more preferably 35% by mass or more, because the effect of improving texture is high.
Moreover, the ratio of the component (A) in the total amount of the component (A) and the component (B) is preferably 88% by mass or less, more preferably 70% by mass or less, from the viewpoint of improving texture.
The ratio of component (A) in the total amount of component (A) and component (B) is preferably in the range of 30% by mass to 88% by mass, and 35% by mass to 70% by mass. is more preferred.

Furthermore, from the viewpoint of excellent balance between the effects of reducing sugar content and improving texture, the total amount of components (A) and (B) should be 80% by mass or more of the total dry ingredients other than sugars and sweeteners in bakery foods. is preferred, and 85% by mass or more is more preferred.　

In the bakery food, the component (B) of the bakery food desirably contains flour or a protein material derived from the flour so that the bakery food has excellent skeleton-forming ability, thereby further obtaining a good texture. It is preferable because it is easy to use and has a good flavor. For example, bakery foods preferably contain flour-derived protein materials because they have good flavor and taste. When the bakery food contains a protein material derived from flour, it preferably contains 5% by mass or more of the protein material derived from flour in the total amount of the components (A) and (B), and contains 7% by mass or more. is preferred. In addition, from the viewpoint of improving the texture of bakery foods, the amount of protein material derived from flour is preferably 20% by mass or less, and 13% by mass or less, of the total amount of components (A) and (B). is more preferred.

When the bakery food contains flour such as wheat flour, rice flour, corn flour, and white sorghum as the component (B), the effect of improving texture by containing a predetermined amount of eggs described later is further improved. is preferred. The reason for this is thought to be related to the fact that the protein contained in the flour forms a skeleton, which stabilizes the shape and retains air bubbles, thereby providing a soft texture. When the bakery food contains flour as the component (B), the amount of the flour is preferably 15% by mass or more, preferably 20% by mass or more, of the total amount of the components (A) and (B). It is more preferable to have For example, if the amount of flour is 60% by mass or less in the total amount of components (A) and (B), when the grain-derived protein material is contained, the amount is maintained to improve moistness and indigestion. It is preferable in terms of obtaining the effect of reducing the fibrous texture of starch, and it is more preferably 50% by mass or less.

The bakery food of the present invention further contains an egg component (C). As the egg component (C), chicken eggs such as raw eggs, liquid eggs, chilled eggs, frozen eggs, dried eggs, enzyme-treated eggs, sweetened eggs, and salted eggs can be used. For example, not only chicken eggs but also quail eggs, duck eggs, ostrich eggs and the like can be used. These can be used individually by 1 type or in combination of 2 or more types. The egg component (C) may be powder within the range of 150 to 400% by mass with respect to the total amount of components (A) and (B), as described later.

The ingredients of the bakery food of the present invention contain the egg component (C) in an amount of 150% by mass or more, preferably 200% by mass or more, based on the total amount of the components (A) and (B). The raw material of the bakery food of the present invention contains the egg component (C) in an amount of 150% by mass or more with respect to the total amount of the components (A) and (B), thereby reducing the texture caused by using resistant starch. It is possible to improve the rough and dry texture caused by the resistant starch and obtain a moist and good texture.
The raw material of the bakery food contains 400% by mass or less of the egg component (C) with respect to the total amount of the (A) component and the (B) component, and is particularly excellent in improving the texture, so it contains 350% by mass or less. preferably. The raw material of the bakery food contains 400% by mass or less of the egg component (C) with respect to the total amount of the components (A) and (B), so that it swells softly like a cake and maintains a moist and good texture. has the advantage of being able to If the content is more than 400 parts by mass, the amount of egg is too much and the balance is not good, so the dough does not rise softly, and the dry texture of the egg becomes stronger, resulting in a dry texture.
From these viewpoints, it is preferable that the dough of the bakery food contains the egg component (C) in a range of 200% by mass or more and 350% by mass or less with respect to the total amount of the components (A) and (B).

In particular, in the present invention, it is preferable to use both whole egg and egg white as the egg component (C) in terms of forming the skeleton of the secondary processed product and contributing to the texture.
From the viewpoint of further improving texture, when both whole egg and egg white are used as the egg component (C), it is preferable that the amount of egg white is 40 parts by mass or more with respect to 100 parts by mass of whole egg, and 60 parts by mass or more. It is more preferable to have
From the viewpoint of further improving the texture, the amount of egg white is preferably 100 parts by mass or less, more preferably 80 parts by mass or less, relative to 100 parts by mass of the whole egg.
The range is preferably 40 parts by mass or more and 100 parts by mass or less, more preferably 60 parts by mass or more and 80 parts by mass or less, relative to 100 parts by mass of the whole egg.

In order to further improve the texture effect, in the present invention, in addition to whole eggs, it is preferable to contain 20 parts by mass or more, more preferably 30 parts by mass or more, of egg yolk with respect to 100 parts by mass of whole eggs.
From the viewpoint of further improving texture, the egg yolk content is preferably 100 parts by mass or less, more preferably 60 parts by mass or less, relative to 100 parts by mass of the whole egg.
As a range, 20 parts by mass or more and 100 parts by mass or less of egg yolk may be added to 100 parts by mass of the whole egg, and more preferably 30 parts by mass or more and 60 parts by mass or less may be added.
The egg white and egg yolk referred to here differ from the egg white and egg yolk in the whole egg, and refer to the egg white and egg yolk separated from the egg yolk and egg white, respectively.

In the present invention, the dry raw materials include non-digestible starch other than grain flour, saccharides, proteins other than grain flour such as milk powder, pigments, flavors, salt, emulsifiers, swelling agents, thickeners, eggshell calcium, enzymes, and taste. Agents, spices and the like may be included as appropriate depending on the desired quality of the bakery food. However, the emulsifier contained in the emulsified fat or emulsified foamed fat, and the saccharides contained in the emulsified fat or emulsified foamed fat, which will be described later, are not included in the dry ingredients.

Examples of non-digestible starches other than those derived from cereal flour include underground starches such as potato starch, sweet potato starch, and tapioca starch (plant-derived starches that accumulate starch in rhizomes, roots, and rhizomes), and processed starches thereof. . Among these non-digestible starches, tapioca starch and/or modified starch thereof are preferably used in the present invention because they have the advantage of imparting a moist texture to bakery foods, and processed starch is particularly preferred. Etherified ones are preferred. Etherified tapioca starch may be processed other than etherification. When the present invention uses non-grain flour-derived non-digestible starch, the amount of non-grain flour-derived non-digestible starch is 5% by mass or more with respect to the total amount of components (A) and (B). , is preferable in terms of effectively exhibiting the above advantages and improving texture. In addition, the amount of non-digestible starch other than grain flour is preferably 20% by mass or less with respect to the total amount of components (A) and (B) in terms of improving texture, and is preferably 15% by mass or less. is more preferable. The term non-digestible starch used herein refers to non-gelatinized starch. Basically, in this specification, when the amount of starch not described as "pregelatinized starch" is stated, the amount of non-pregelatinized starch is stated.

In addition, in the present invention, the fact that the dough contains pregelatinized starch or pregelatinized grain flour particularly suitably suppresses the texture of the resistant starch, such as roughness and dryness, and provides a moist texture. preferable. The gelatinized starch or gelatinized grain flour does not correspond to resistant starch. The pregelatinized starch may be derived from cereal flour or not derived from cereal flour. Examples of the cereal flour, when derived from cereal flour, include wheat flour, rice flour, corn flour, and white sorghum. Starches other than those derived from cereal flour include underground starches such as potato starch, sweet potato starch, and tapioca starch. The pregelatinized starch may be esterified, etherified, oxidized or crosslinked.
In addition, as the grain flour in the gelatinized grain flour, the same grain flour as the grain flour when the gelatinized starch is derived from the grain flour can be used.
When the dough contains pregelatinized starch or pregelatinized grain flour, the total amount of pregelatinized starch or pregelatinized grain flour in the dry ingredients constituting the dough is 0.01 to 10% by mass to improve texture and flowability. It is preferable in terms of achieving both texture feeling, and more preferably 0.1 to 5% by mass.
In addition, the total amount of pregelatinized starch or pregelatinized flour is 0.1 to 10 parts by mass with respect to 100 parts by mass of the total amount of components (A) and (B) to improve texture and flowability. It is preferable in that a certain texture feeling can be achieved at the same time, more preferably 0.1 to 5 parts by mass, and particularly preferably 1 to 5 parts by mass.

Sugars include monosaccharides such as glucose, disaccharides such as sucrose, maltose and fructose, oligosaccharides, dextrin, sugar alcohols such as sorbitol, maltitol and xylitol. The saccharide may be powder or liquid. The amount of saccharides is, for example, 90% by mass or less with respect to the total amount of components (A) and (B). is preferable in that it is easier to further improve , and in particular, from the viewpoint of reducing carbohydrates, 80% by mass or less is more preferable, and 70% by mass or less is particularly preferable.
In addition, the amount of saccharides is preferably 1/3 or more in terms of mass ratio with respect to the total amount of components (A) and (B). It is preferably 45% by mass or more, and more preferably 45% by mass or more.
From these points, the amount of sugars is preferably 40 to 80% by mass with respect to the total amount of components (A) and (B) in terms of both reducing sugars and improving texture, and 45 to 70%. % by mass is more preferred.
The amount of saccharides referred to here does not include the amount of saccharides in the emulsified foamed fat.

The bakery food of the present invention can further contain oils and fats. The oils and fats used in the present invention include oils such as palm oil, coconut oil, soybean oil, rapeseed oil, sunflower oil, safflower oil, cottonseed oil, sesame oil, corn oil, and rice oil, and these oils are hydrogenated, transesterified, and fractionated. Processed oils and fats obtained by processing such as, and emulsified bubble fat and emulsified fat using these oils and fats. is particularly preferable from the viewpoint of bubble stability.

The emulsified foam fat is also called a foaming emulsified fat, which is obtained by dispersing fat and emulsifier in a mixture of saccharides, water, etc., and contains at least fat, emulsifier, saccharides and water. The emulsified foam fat can be produced, for example, by mixing water phase components such as saccharides, water and hydrophilic emulsifiers with oil phase components such as fats and lipophilic emulsifiers and then emulsifying the mixture.

As the fats and oils that constitute the emulsified foamed fats and oils, for example, one of the various fats and oils listed above can be used singly or two or more of them can be used in combination. The content of fat in the emulsified foamed fat is preferably 5 to 50% by mass with respect to the total mass of the emulsified foamed fat.

Examples of emulsifiers constituting the emulsified foam oil include glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, lecithin, and the like. More than one species can be used in combination. The content of the emulsifier in the emulsified foamed fat is preferably 3 to 30% by mass with respect to the total mass of the emulsified foamed fat.

Examples of saccharides constituting the emulsified foam oil include starch syrup, reduced starch syrup, high-fructose liquid sugar, and the like, and these can be used alone or in combination of two or more. The content of saccharides in the emulsified foamed fat is preferably 30 to 60% by mass with respect to the total mass of the emulsified foamed fat.

A commercially available product can be used as the emulsified foam oil in the present invention. Commercially available emulsified foam oils and fats are preferably those conventionally used for the production of fine and moist sponge cakes. (manufactured by Tsukishima Food Industry), Parfumdol (manufactured by Miyoshi Oil and Fat), and Himel (manufactured by Kaneka).

In addition, the emulsified oils and fats include those obtained by emulsifying the oils and fats listed above as the oils and fats constituting the emulsified bubble oils and fats. In the present specification, the term "emulsified fat" simply means that, unlike "emulsified foam fat," it does not have foaming properties.

Furthermore, when the dough of the bakery food of the present invention contains emulsified foamed fat, the amount of emulsified foamed fat is 20% with respect to the total of components (A) and (B) in order to suitably obtain the above effects. It is preferably at least 25% by mass, more preferably at least 25% by mass. From the viewpoint of easiness of improving the texture, the content is preferably 45% by mass or less, more preferably 40% by mass or less. The amount of emulsified foamed oil referred to here refers to the total amount of emulsified foamed oil including saccharides, emulsifiers and water.

Furthermore, when the dough of the bakery food of the present invention contains fats other than emulsified foamed fat, the amount of fat in the fats is 100 parts by mass or more with respect to 100 parts by mass of emulsified foamed fat. , is preferable from the point of ease of further improving the texture, and it is more preferably 120 parts by mass or more. In addition, since the effect of using the emulsified foamed fat is easy to obtain, the amount of fats and oils other than the emulsified foamed fat is preferably 300 parts by mass or less with respect to 100 parts by mass of the emulsified foamed fat. More preferably, it is 250 parts by mass or less. Examples of such fats and oils include emulsified fats and oils as well as liquid oils and the like. A liquid oil is a fat that is liquid at 25°C. The amount of emulsified foamed oil referred to here refers to the total amount of emulsified foamed oil including saccharides, emulsifiers and water.

In addition, the dough of the bakery food of the present invention may contain moisture not derived from eggs. In the case of using a water-containing component such as the above-described emulsified foamed oil, the term "moisture" as used herein includes water contained in the component. From the viewpoint of making the texture of the bakery food moist and good, the amount of water not derived from eggs in the entire raw material of the bakery food is preferably 5% by mass or more, for example, 9% by mass of the total raw material of the bakery food. The above is more preferable. In addition, from the viewpoint of further improving the texture, the amount of moisture not derived from eggs in the total raw material of the bakery food is preferably 30% by mass or less, such as 25% by mass or less, in the total raw material of the bakery food. It is more preferable to have The proportion in the total raw materials for bakery food is the same as the proportion in the dough before heating.

The bakery food of the present invention is preferably produced using egg foaming from the viewpoint of texture and flavor.
In general, the dough for bakery foods is made by separating egg yolks and egg whites and using the air bubbles contained in the meringue made from the egg whites to inflate the dough. do. In the bakery food of the present invention, both the separately-boiled method and the co-boiled method can be employed, but the separately-boiled method has the advantage of being able to use more eggs. Particularly preferably, the method for producing a bakery food includes a first step of obtaining a mixed liquid by mixing a mixed powder containing components (A) and (B) with a liquid containing whole eggs, and It is preferred to have a second step of adding foamed egg white to the mixture.

(First step)
In the first step, mixed powder containing components (A) and (B) is mixed with a liquid containing whole eggs. In this case, it is preferable to add the emulsified cellular oil and fat to the whole egg before adding the mixed powder, if necessary, and stir and mix. Stirring and mixing is more preferable. To the resulting mixed solution, the mixed powder and, if necessary, water are added, and the mixture is further stirred and mixed. The specific gravity of the liquid after mixing (first specific gravity) is preferably 0.40 to 0.65, and in particular, 0.40 to 0.60 is compatible with maintaining the shape and light texture. is suitable.

As described above, fats and oils may be added and mixed to the mixed liquid obtained by mixing the mixed powder containing the components (A) and (B) with the liquid containing the whole egg as a step before the second step. . In this case, there is an advantage of imparting a moist feeling. The fats and oils include fats and oils other than emulsified foam fats and oils. The specific gravity (second specific gravity) of the dough obtained by adding fats and oils to the mixed liquid and stirring and mixing is preferably 0.45 to 0.68, particularly 0.45 to 0.65. It is suitable in that both a moist texture and a light texture can be achieved.
A seed dough is obtained by the above steps.

(Second step)
The meringue is added to the seed dough obtained in the first step as described above and mixed. It is preferable that the specific gravity (third specific gravity) of the dough after mixing is 0.35 to 0.60 in terms of realizing a soft texture.

The bakery food of the present invention is obtained by heating the dough obtained by the above steps. As a heating method, any method such as baking, steaming, oil conditioning, etc. can be adopted. Although the heating temperature is not particularly limited, 150 to 220° C. is generally known as a firing temperature, for example.

The present inventor intends to improve the rough and/or dry texture caused by the resistant starch by combining the resistant starch with the grain flour-derived component and the egg component in a predetermined amount ratio. I found that it can be done. Originally, it would be desirable to measure the characteristics of this bakery food using some means and then directly specify them in the claims of the present application.
However, many elements such as chemical properties and internal structure are involved in the texture of bakery foods in a complex manner, and analysis of these elements requires significantly excessive economic expenditure and time. Moreover, there is no known method for measuring the rough and/or dry texture of resistant starch, and establishing a new measuring method requires significantly excessive economic expenditure and time.
From the above circumstances, in view of the fact that the nature of patent applications requires promptness, etc., the applicant has proposed that the bakery food of the present invention is "resistant starch (A), flour, derived from flour," as described above. and a component (B) that is at least one selected from protein materials derived from grain flour, and an egg component (C), and the content of the resistant starch (A) is in the dry raw material 20 to 60% by mass, the total mass of the resistant starch (A) and the component (B) is 35 to 80% by mass in the dry raw material, and the content of the egg component (C) is the indigestible Claim 1 describes that it is a heated dough that is 150 to 400% by mass with respect to the total mass of the starch (A) and the component (B).
As described above, at the time of filing of the present application, "a component (B) that is at least one selected from resistant starch (A), grain flour, non-digestible starch derived from grain flour, and protein material derived from grain flour, and eggs It contains a component (C), the content of the resistant starch (A) is 20 to 60% by mass in the dry raw material, and the total mass of the resistant starch (A) and the component (B) is the dry raw material 35 to 80% by mass of medium, and the content of the egg component (C) is 150 to 400% by mass with respect to the total mass of the resistant starch (A) and the component (B). Circumstances existed in which it was impossible to identify the characteristics of bakery foods that are "things."

Examples of bakery foods to which the present invention can be applied include breads; pizzas; cakes; Breads include bread (eg, roll bread, white bread, black bread, French bread, dry bread, coppé bread, croissants, etc.), cooked bread, sweet bread, steamed bread, and the like. Examples of cakes include sponge cakes, butter cakes, roll cakes, hot cakes, busse, baumkuchen, pound cakes, cheese cakes, snack cakes, muffins, bars, cookies, and pancakes. Among these, pancakes, hot cakes, sponge cakes, roll cakes, steamed cakes, steamed breads, butter cakes, and muffins are preferable in terms of achieving both reduced sugar content and moist feeling.

Examples will be described below, but the present invention is not limited to the following examples. The numerical values for the formulations in Table 1 are parts by mass.

[Example 1]
(Preparation of sponge cake)
Mixed powders having the composition shown in Table 1 were mixed in advance. As the resistant starch, tapioca resistant starch (trade name “Pine Starch RT”, manufactured by Matsutani Chemical Industry Co., Ltd., dietary fiber 75% by mass or more) was used. Gluten was used as wheat protein.
After putting 100 parts by mass of whole egg, 45 parts by mass of egg yolk, and 20 parts by mass of emulsified bubble oil (Patty Grass 500 manufactured by Riken Vitamin Co., Ltd.) into a bowl, add it to a whipper (vertical mixer manufactured by SK Mixer, product name: SK-10). Then, 40 parts by mass of water and 100 parts by mass of mixed powder were added. The mixture was mixed for 30 seconds at the 1st speed of the whipper and at 3rd speed for 4 minutes or longer to obtain a specific gravity of 0.60 (first specific gravity). Next, 30 parts by mass of salad oil was mixed and stirred with a whipper at 1st speed for 1 minute or longer to obtain a seed dough having a specific gravity of 0.63 (second specific gravity).
Separately from the above, 60 parts by mass of egg white and 20 parts by mass of sugar were added and beaten for 6 minutes or longer with a whipper at 3rd speed to prepare a meringue. A dough having a specific gravity of 0.50 (third specific gravity) was prepared by combining the seed dough and the meringue. It was poured into a sponge cake mold and baked at 180° C. for 30 minutes to obtain a sponge cake.

[Example 2]
A sponge cake was obtained in the same manner as in Example 1 except that the composition of the mixed powder was changed as shown in Table 1.
The first specific gravity was 0.60, the second specific gravity was 0.64, and the third specific gravity was 0.53.

[Example 3]
A sponge cake was obtained in the same manner as in Example 1 except that the composition of the mixed powder was changed as shown in Table 1.
The first specific gravity was 0.63, the second specific gravity was 0.66, and the third specific gravity was 0.54.

[Example 4]
The amounts of whole egg, egg yolk, water, and egg white were changed to the amounts shown in Table 1. A sponge cake was obtained in the same manner as in Example 2 except for this point.
The first specific gravity was 0.60, the second specific gravity was 0.63, and the third specific gravity was 0.56.

[Example 5]
The amounts of whole egg, egg yolk, water, and egg white were changed to the amounts shown in Table 1. A sponge cake was obtained in the same manner as in Example 2 except for this point.
The first specific gravity was 0.60, the second specific gravity was 0.63, and the third specific gravity was 0.47.

[Example 6]
The composition of the mix powder was changed to the amount shown in Table 1. A sponge cake was obtained in the same manner as in Example 2 except for this point.
The first specific gravity was 0.63, the second specific gravity was 0.67, and the third specific gravity was 0.53.

[Example 7]
In addition to changing the composition of the mixed flour to the amount shown in Table 1, the amount of egg yolk was changed to the amount shown in Table 1. A sponge cake was obtained in the same manner as in Example 2 except for this point.
The first specific gravity was 0.65, the second specific gravity was 0.68, and the third specific gravity was 0.55.

[Example 8]
The composition of the mixed powder was changed to the composition shown in Table 1. A sponge cake was obtained in the same manner as in Example 2 except for this point. As the pregelatinized flour, pregelatinized wheat flour (manufactured by Nisshin Flour Milling Co., Ltd.) was used.
The first specific gravity was 0.60, the second specific gravity was 0.63, and the third specific gravity was 0.53.

[Example 9]
The composition of the mixed powder was changed to the composition shown in Table 1. A sponge cake was obtained in the same manner as in Example 2 except for this point.
The first specific gravity was 0.60, the second specific gravity was 0.64, and the third specific gravity was 0.53.

[Comparative Example 1]
A sponge cake was obtained in the same manner as in Example 1 except that the composition of the mixed powder was changed as shown in Table 1.
The first specific gravity was 0.65, the second specific gravity was 0.68, and the third specific gravity was 0.55.

[Comparative Example 2]
Change the amount of whole egg to 40 parts by mass, change the amount of egg yolk to 20 parts by mass, change the amount of water to 85 parts by mass, change the amount of egg white to 30 parts by mass, and (A) + The ratio of (C) to the total of (B) was set to less than 150% by mass. A sponge cake was obtained in the same manner as in Example 2 except for this point.
The first specific gravity was 0.65, the second specific gravity was 0.67, and the third specific gravity was 0.62.

[Comparative Example 3]
Change the amount of whole egg to 140 parts by mass, change the amount of egg yolk to 60 parts by mass, change the amount of water to 5 parts by mass, change the amount of egg white to 90 parts by mass, and (A) + A sponge cake was obtained in the same manner as in Example 2, except that the ratio of (C) to the total of (B) was over 400% by mass.
The first specific gravity was 0.60, the second specific gravity was 0.63, and the third specific gravity was 0.48.

[Comparative Example 4]
A sponge cake was obtained in the same manner as in Example 1 except that the composition of the mixed powder was changed as shown in Table 1 and the amount of sugar added to the egg white was changed as shown in Table 1.
The first specific gravity was 0.67, the second specific gravity was 0.70, and the third specific gravity was 0.58.

(Evaluation method)
The sponge cake was baked, allowed to cool, and then stored in a refrigerator for 24 hours. After that, 10 panelists evaluated texture using the following evaluation criteria. Table 1 shows the average value of the evaluation results of 10 people. In addition, the sugar content was evaluated according to the following criteria. Table 1 shows the results.

(Evaluation criteria for texture)
5 points: Moist and delicious with neither rough feeling nor dry feeling.
4 points: Although slightly rough, it is moist and delicious to eat.
3 points: It is delicious to eat although it has either or both of a slightly rough feeling and a dry feeling.
2 points: Either or both of a rough feeling and a dry feeling are very present, and the taste is not felt.
1 point: Either or both of a rough and dry feeling is very present and cannot be eaten.

As can be seen from the evaluation results shown in Table 1, the content of the resistant starch (A) is 20 to 60% by mass in the dry raw material, and the total mass of (A) and (B) is 35 to 80% by mass in the dry raw material. and the content of the egg component (C) is 150 to 400% by mass with respect to the total mass of (A) and (B). It has good texture.
In particular, Example 8, which is a heated dough containing a pregelatinized product, exhibited an excellent texture-improving effect.
On the other hand, in Comparative Example 1, in which the content of resistant starch (A) is more than 60% by mass in the dry raw material, the content of egg component (C) is 150% relative to the total mass of (A) and (B). Comparative Examples 2 and 3, which are out of the range of ~400% by mass, and Comparative Example 4, in which the total mass of (A) and (B) is more than 80% by mass with respect to the dry ingredients, resulted in poor texture.
As described above, the effect of improving the texture of the present invention is "the total mass of the resistant starch (A) and the component (B) is 35 to 80% by mass in the dry raw material, and the content of the egg component (C) is , 150 to 400% by mass of the total mass of the resistant starch (A) and component (B).
Although the sugar content per 100 g of sponge cake is generally about 53 g, the sugar content of the sponge cakes in Examples 1 to 9 was less than 30 g per 100 g. Among them, Examples 2, 6, 8, and 9 were less than 26 g, Example 5 was less than 22 g, and Example 3 was suppressed to less than 16 g.

Claims

resistant starch (A),
Containing a component (B) which is at least one selected from cereal flour, non-digestible starch derived from cereal flour, and protein material derived from cereal flour, and an egg component (C),
The content of the resistant starch (A) is 20 to 60% by mass in the dry raw material,
The total mass of the resistant starch (A) and the component (B) is 35 to 80% by mass in the dry raw material, and
A bakery food, which is a heated dough whose content of the egg component (C) is 150 to 400% by mass with respect to the total mass of the resistant starch (A) and the component (B).
The bakery food according to claim 1, wherein the flour is wheat flour.
The bakery food according to claim 1 or 2, wherein the amount of saccharides is 90% by mass or less with respect to the total amount of components (A) and (B).
The bakery food according to any one of claims 1 to 3, wherein the dough contains at least one selected from pregelatinized starch and pregelatinized flour.
The bakery food according to any one of claims 1 to 4, wherein the dough contains a protein material derived from grain flour.
The bakery food according to any one of claims 1 to 5, which is at least one selected from pancakes, hot cakes, sponge cakes, roll cakes, steamed cakes, steamed bread, butter cakes and muffins.
The bakery food according to any one of claims 1 to 6, further comprising emulsified foamed fat.
The bakery food according to any one of claims 1 to 7, wherein the dough contains whole egg and egg white as egg ingredients.
resistant starch (A),
Containing a component (B) which is at least one selected from flour, non-digestible starch derived from flour, and protein material derived from flour, and an egg component (C),
The content of the resistant starch (A) is 20 to 60% by mass in the dry raw material,
The total mass of the resistant starch (A) and the component (B) is 35 to 80% by mass in the dry raw material, and
A method for producing a bakery food, wherein the content of the egg component (C) is 150 to 400% by mass with respect to the total mass of the resistant starch (A) and the component (B).