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Bakery product having excellent texture and taste and method of producing the same

A bakery food and manufacturing method technology, applied in directions such as bakery food, pre-baked dough processing, baking, etc., can solve the problem that the taste is affected by the taste is not always satisfactory, and achieve the effects of good flavor and good melt in the mouth.

Active Publication Date: 2012-05-02
MATSUTANI CHEM INDS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] In this way, although there are many research cases using polymer substances such as proteins, fats, starches, or polysaccharides, they are not necessarily satisfactory in terms of the influence on the taste of the product and the mouthfeel imparted.

Method used

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  • Bakery product having excellent texture and taste and method of producing the same
  • Bakery product having excellent texture and taste and method of producing the same
  • Bakery product having excellent texture and taste and method of producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0110] Using wheat flour, isomerized sugar (Comparative Example 1), and rare sugar-containing isomerized sugar (Example 1), Yamagata-so bread was produced by the middle method of the following compounding ratio. Table 1 shows the compounding ratio, Table 2 shows the production conditions, Table 3 shows the evaluation criteria, and Table 4 shows the evaluation results based on Table 3.

[0111] 【Table 1】

[0112]

[0113]

[0114] * Made by Nisshin Seinen Co., Ltd., Milion

[0115] * 2Oriental Yeast Industry Co., Ltd., Oriental Yeast

[0116] * 3Oriental Yeast Industry Co., Ltd., C Oriental Active Agent

[0117] * 4Snow Brand Dairy Co., Ltd., Hokkaido Skim Milk

[0118] * 5Snow Brand Dairy Co., Ltd. shortening

[0119] [Table 2]

[0120]

[0121] The middle temperature after kneading: 24°C

[0122] Middle seed fermentation time: 4 hours

[0123] The kneading temperature after kneading: 28 ℃

[0124] One fermentation time: 20 minutes

[0125] Split: 275g×2 ...

Embodiment 2

[0138] Using wheat flour, isomerized sugar (comparative example 2), and rare sugar-containing isomerized sugar (example 2), butter rolls were produced by the middle method of the following compounding ratio. The compounding ratio is shown in Table 5, the production conditions are shown in Table 6, and the results are shown in Table 7. Evaluation criteria use Table 3.

[0139] 【table 5】

[0140]

[0141]

[0142] * The product names of 1-4 are the same as those described in Table 1.

[0143] * 6 Made by Miyoshi Oil Co., Ltd., Pantheonselect M

[0144] [Table 6]

[0145]

[0146] Kneading temperature of the medium: 26°C

[0147] Middle seed fermentation time: 2.5 hours

[0148] The kneading temperature after kneading: 28 ℃

[0149] One fermentation time: 20 minutes

[0150] Portions: 40g

[0151] Wake up time: 20 minutes

[0152] Final fermentation in the oven: 50 minutes

[0153] Baking temperature: upper heat 190°C / lower heat 175°C

[0154] Baking time: 8 m...

Embodiment 3-4

[0160] Using wheat flour, isomerized sugars (Comparative Examples 3 and 4), and rare sugar-containing isomerized sugars (Examples 3 and 4), sponge cakes were produced by the middle method of the following compounding ratios. Table 8 shows the compounding ratio, Table 9 shows the production conditions, Table 10 shows the evaluation criteria, and Table 11 shows the results.

[0161] 【Table 8】

[0162]

[0163]

[0164] * Made by Seventh Sein Flour Co., Ltd., Violet

[0165] * Manufactured by August Island Food Industry Co., Ltd., PerformanceG

[0166] Table 9 shows the production conditions of the sponge cake by the total mixing method.

[0167] [Table 9]

[0168]

[0169] Dough specific gravity: 0.45

[0170] Baking time: 30 minutes

[0171] Baking temperature: upper and lower fire 180 ℃

[0172] 【Table 10】

[0173]

[0174] 【Table 11】

[0175]

[0176] control

Comparative example 3

Comparative example 4

Example 3

Example 4

...

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PUM

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Abstract

An object of the present invention is to provide a bakery product which has a soft and moist texture, sweetly dissolves in the mouth, has a favorable flavor, and is well risen and a method of producing the same. Another object of the present invention is to provide a method of producing the same. By using raw material flour obtained by blending a rare sugar-containing isomerized sugar syrup or a rare sugar in wheat flour as a main raw material in the production of a bakery product, a bakery product to which softness, moistness, and a property of sweetly dissolving in the mouth is imparted is produced.

Description

technical field [0001] The present invention relates to providing a baked food and a method for producing the same. In the baked food, grain powder of various breads such as plain bread, rolls, and croissants, and other cakes, biscuits, and cream-filled pastries, etc., is used as a main raw material. Soft and moist mouthfeel, good melting in the mouth, good flavor and texture. In particular, it relates to a method for producing a baked food such as plain bread having a soft and moist texture and a good texture such as melting in the mouth. Background technique [0002] In recent years, consumers have diversified tastes and tend to pursue new types of food that are not limited to the original concept, or food that has never had a taste, or food that has been further improved in taste and flavor, even small sweet biscuits, sponge cakes, Baked foods such as bread or rice confectionery, wheat flour, rice flour, or starch, which use grain flour as a main ingredient, are no excep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18
CPCA21D13/062A21D2/181A21D13/00A21D2/08A21D8/04
Inventor 朝山展好浦上淳一高石泰行
Owner MATSUTANI CHEM INDS CO LTD
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