Bakery food product composition, bakery food product dough, and bakery food product

Abstract

To provide a bakery food product composition making it possible to obtain bakery food product dough with good workability even when a chewy feeling imparting starchy material is used.SOLUTION: A bakery food product composition is formed from a chewy feeling imparting starchy raw material, non-glutinous rice flour, wheat flour, and polysaccharide thickener. When the content of chewy feeling imparting starchy raw material is 1, the content of non-glutinous rice flour is 0.2-3.8, the content of polysaccharide thickener is 0.06-2.3 pts.mass relative to the total of 100 pts.mass of chewy feeling imparting starchy raw material, non-glutinous rice flour, and wheat flour, and the content of wheat flour is 5 mass% or more relative to the total of chewy feeling imparting starchy raw material, non-glutinous rice flour, and wheat flour.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a composition for bakery foods, a dough for bakery foods, and a bakery food. [Background technology]

[0002] Bakery foods are generally porous foods obtained by adding yeast and / or leavening agents and various auxiliary materials to cereal flour, which is mainly made of wheat flour, kneading the mixture with water to prepare dough, dividing and molding the dough into pieces of appropriate size and shape, and heating the mixture, and examples of such foods include bread, pancakes, waffles, pastries, butter cakes, etc. In recent years, food has become more diverse, and there has been a demand for bakery foods with a chewy texture. In order to obtain bakery foods with a chewy texture, it is common to use as raw materials glutinous cereal flour such as glutinous rice, glutinous starch separated and refined from glutinous crops, or modified or unmodified tapioca starch. Increasing the blending ratio of glutinous cereal flour, glutinous starch, or tapioca starch strengthens the chewy texture, but on the other hand, as the blending ratio increases, the dough becomes sticky and workability during shaping of the dough deteriorates (specifically, the dough sticks to the cutting blade and punching mold, making it difficult to cut the sheet). Regarding bakery foods with a chewy texture, Patent Document 1 discloses bread that is made by kneading a mochi-like food containing glutinous rice flour, phosphate-crosslinked tapioca starch, glucomannan flour, and water into bread dough and baking it, and describes that despite the high water content, a French bread is obtained that has a thin, crispy crust and an inner layer that is chewy and chewy when put in the mouth. However, there is no mention of the use of non-glutinous rice flour and a thickener, or the improvement of workability. Patent Document 2 discloses a quality improver for rice flour products that contains glucomannan or konjac flour and xanthan gum, and describes that rice flour bread made from rice flour has good crispness and elasticity and is inhibited from aging. However, there is no description or suggestion regarding the improvement of texture and workability of bakery foods that use glutinous starch ingredients. Furthermore, Patent Document 3 discloses a composition for bakery products containing wheat flour, rice flour with a damaged starch content of 15% by mass or more, and hydroxypropylated starch and / or acetylated starch, and describes that bakery products having both sufficient volume as bakery products and a sticky, chewy texture like Japanese sweets can be produced with good workability. However, there is no description or suggestion regarding the improvement of workability when using a mochi starch raw material. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2016-123392 A [Patent Document 2] JP 2013-123421 A [Patent Document 3] JP 2018-153127 A Summary of the Invention [Problem to be solved by the invention]

[0004] To provide a bakery food product which has good dough properties during working even when using a chewy texture-imparting starch material and has good texture after baking. [Means for solving the problem]

[0005] The present inventors have conducted intensive research to solve the above problems. As a result, they have found that a bakery food having good dough properties during working and good texture after baking can be obtained by using a bakery food composition comprising a glutinous starch raw material, non-glutinous rice flour, wheat flour, and a thickening polysaccharide, in which the glutinous starch raw material is one or more selected from the group consisting of glutinous grain flour, glutinous starch, and tapioca starch, the content of the glutinous starch raw material is 0.2 to 3.8 when the content of the glutinous starch raw material is taken as 1, the content of the non-glutinous rice flour is 0.06 to 2.3 parts by mass relative to 100 parts by mass of the total of the glutinous starch raw material, non-glutinous rice flour, and wheat flour, and the content of wheat flour is 5% by mass or more relative to the total of the glutinous starch raw material, non-glutinous rice flour, and wheat flour, and thus completed the present invention. That is, the present invention is as follows. [1] A bakery food composition comprising a chewy starch raw material, non-glutinous rice flour, wheat flour and a thickening polysaccharide, wherein when the content of the chewy starch raw material is taken as 1, the content of the non-glutinous rice flour is 0.2 to 3.8, the content of the thickening polysaccharide is 0.06 to 2.3 parts by mass per 100 parts by mass of the combined total of the chewy starch raw material, non-glutinous rice flour and wheat flour, and the content of wheat flour is 5% or more by mass of the combined total of the chewy starch raw material, non-glutinous rice flour and wheat flour. [2] The composition for bakery foods according to [1] above, wherein the starch raw material imparting a chewy texture is one or more selected from the group consisting of glutinous flour, glutinous starch, and tapioca starch. [3] The bakery food composition according to [1] or [2], wherein the tapioca starch is one or more selected from the group consisting of hydroxypropyl tapioca starch, hydroxypropyl phosphate cross-linked tapioca starch, hydroxyadipic acid cross-linked tapioca starch, and acetylated tapioca starch. [4] The bakery food composition according to any one of [1] to [3] above, wherein the thickening polysaccharide is xanthan gum and / or guar gum. [5] A premix for bakery foods, comprising the composition for bakery foods according to any one of [1] to [4] above. [6] A bakery food dough comprising the bakery food composition according to any one of [1] to [4] above or the bakery food premix according to claim [5]. [7] A bakery food product obtained by baking the bakery food dough described in [6] above. Effect of the Invention

[0006] According to the present invention, even when a chewy texture-imparting starch is used, it is possible to provide a bakery food that has good dough properties during working and good texture after baking. For example, it is possible to provide a bakery food that is easy to cut without stickiness during working when forming the dough, and has a chewy and elastic texture after baking. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] The bakery food composition of the present invention comprises a glutinous starch raw material, non-glutinous rice flour, wheat flour and a thickening polysaccharide.

[0008] In the present invention, the glutinous texture-imparting starch raw material can be any starch raw material that generally imparts a glutinous texture to the texture of food. Examples of such raw materials include glutinous grain flours such as glutinous rice flour and glutinous barley flour; glutinous starches such as glutinous rice starch, glutinous wheat starch and glutinous barley starch; and tapioca starch. By using the glutinous texture-imparting starch raw material, a glutinous texture can be imparted to bakery foods. Here, "tapioca starch" means untreated tapioca starch and its modified starch. Examples of such tapioca starch include hydroxypropyl tapioca starch, hydroxypropyl phosphate cross-linked tapioca starch, oxidized tapioca starch, and acetylated tapioca starch. In the present invention, the tapioca starch is preferably one or more selected from the group consisting of hydroxypropyl tapioca starch, hydroxypropyl phosphate cross-linked tapioca starch, hydroxyadipic acid cross-linked tapioca starch, and acetylated tapioca starch. Examples of hydroxypropyl tapioca starch include Matsutani Yuri from Matsutani Chemical Industry Co., Ltd., Matsutani Yuri 8 from Matsutani Chemical Industry Co., Ltd., acetylated adipic acid cross-linked tapioca starch includes Matsutani Kinmokusei from Matsutani Chemical Industry Co., Ltd., and acetylated tapioca starch includes Matsutani Sakura from Matsutani Chemical Industry Co., Ltd.

[0009] In the present invention, non-glutinous rice flour differs from glutinous rice flour in the ratio of starch contained therein. While glutinous rice flour contains only amylopectin and no amylose, non-glutinous rice flour contains amylose and amylopectin in a ratio of approximately 2:8. In the bakery food composition of the present invention, when the content of the chewy texture-imparting starch raw material is taken as 1, the content of non-glutinous rice flour is 0.2 to 3.8, preferably 0.15 or more, more preferably 0.38 or more, even more preferably 2.0 or more, and preferably 3.6 or less, more preferably 3.0 or less, even more preferably 1.7 or less. Within this range, the stickiness of the dough is improved, the dough can be well shaped, and a bakery food with a chewy texture can be obtained.

[0010] In the present invention, the wheat flour can be any ingredient generally used in bread making. Such ingredients are mainly strong flour, but medium-strength flour and weak flour can also be used. There are no particular limitations on the variety or place of origin of the wheat. The wheat flour content in the bakery food composition of the present invention is 5% by mass or more, preferably 3% by mass or more, more preferably 8% by mass or more, even more preferably 25% by mass or more, and preferably 77% by mass or less, more preferably 72% by mass or less, even more preferably 60% by mass or less, based on the total of the chewy texture-imparting starch raw material, non-glutinous rice flour and wheat flour contained in the bakery food composition. If the content is within this range, the stickiness of the dough is improved, the dough can be well molded, and a bakery food with a chewy texture can be obtained.

[0011] In the present invention, the thickening polysaccharide may be any thickening polysaccharide generally used in the manufacture of food. Examples of such thickening polysaccharides include xanthan gum, guar gum, pectin, carrageenan, tara gum, locust bean gum, and inulin. By using the thickening polysaccharides, the stickiness of the dough is improved, the dough can be well molded, and bakery foods with a chewy texture can be obtained. Note that polysaccharides such as mannan and agar are gelling agents that make the solvent non-fluid, and are therefore distinguished from thickening polysaccharides. The thickening polysaccharides in the present invention are preferably xanthan gum and / or guar gum. Commercially available thickeners can be used, and examples of such thickeners include Novazan (ADM) for xanthan gum and Guar Gum D (Takaragen) for guar gum. The content of the thickening polysaccharide in the bakery food composition of the present invention is 0.06 to 2.3% by mass, preferably 0.075% by mass or more, more preferably 0.15% by mass or more, even more preferably 0.2% by mass or more, and preferably 2% by mass or less, more preferably 0.9% by mass or less, based on 100 parts by mass of the total of the glutinous texture-imparting starch raw material, non-glutinous rice flour and wheat flour. Within this range, the stickiness of the dough is improved, the dough can be well molded, and a bakery food with a chewy texture can be obtained.

[0012] The bakery food premix of the present invention contains the bakery food composition. Generally, the premix is ​​a mixture of cereal flours such as cereal flour and starch with powdered raw materials such as chemical leavening agents, seasonings, flavorings, and colorings depending on the intended use. The bakery food premix of the present invention contains, in addition to the bakery food composition of the present invention, cereal flours such as rye flour, barley flour, and buckwheat flour (excluding wheat flour, non-glutinous rice flour, and glutinous rice flour); bran such as wheat bran and rice bran; yeast food; water-insoluble dietary fiber such as cellulose and resistant starch; water-soluble dietary fiber such as polydextrose, barley β-glucan, and resistant dextrin; starch hydrolysates and derivatives thereof such as dextrin and cyclodextrin; cellulose derivatives such as methylcelluloses; egg yolk, egg white, whole egg, and powders thereof. These may include auxiliary ingredients typically used in the production of bakery foods, such as egg components which are components derived from eggs and other eggs; dairy components such as milk powder, skim milk powder, and soy milk powder; proteins such as gluten, soy protein, wheat protein, and pea protein; solid or liquid fats and oils such as shortening, lard, margarine, butter, olive oil, and soybean oil; emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, lecithin, saponin, and sodium caseinate; inorganic salts such as salt; preservatives; flavorings; colorings; spices; vitamins; and fortifying agents such as calcium.

[0013] The dough for bakery foods of the present invention contains the composition for bakery foods or the premix for bakery foods. The bakery foods of the present invention are produced by baking the dough for bakery foods of the present invention. The dough for bakery foods of the present invention is not particularly limited, and may be any dough generally used in the manufacture of bakery foods, including elastic dough such as bread dough, sweet bread dough, and pastry dough, flowable batter such as pancake dough, waffle dough, and butter cake dough, and plastic dough such as old-fashioned dough. Dough is a non-fluid, elastic dough obtained by kneading powder ingredients including auxiliary ingredients such as flour and sugars with liquid ingredients including water and liquid egg so that gluten is formed. The amount of liquid ingredient varies depending on the type and amount of powder ingredients other than starchy ingredients such as flour, but is generally 50 to 80 parts by mass per 100 parts by mass of starchy ingredients. The gas generated by yeast fermentation is used to expand the dough by heating. Chemical leavening agents may also be used, but they are generally considered to be auxiliary agents for yeast fermentation. Batter dough is made by adding water in the same amount or several times more than the amount of flour such as wheat flour when making dough with wheat flour as the main ingredient. Plastic dough is made by adding water in the same amount as the amount of flour such as wheat flour when making dough with wheat flour as the main ingredient. Both batter dough and plastic dough are made by mixing wheat flour and other grain flours as the main ingredient, sugar, leavening agent, eggs, milk or water until they become homogeneous while minimizing the formation of gluten. In the production of the bakery food dough and bakery food of the present invention, in addition to the bakery food composition or the bakery food premix, other ingredients may be used, such as cereal flours such as rye flour, barley flour, and buckwheat flour (excluding wheat flour, non-glutinous rice flour, and glutinous rice flour); bran such as wheat bran and rice bran; yeast, yeast food; water-insoluble dietary fiber such as cellulose and resistant starch; water-soluble dietary fiber such as polydextrose, barley β-glucan, and resistant dextrin; starch hydrolysates and derivatives thereof such as dextrin and cyclodextrin; cellulose derivatives such as methylcelluloses; egg yolk, egg white, whole egg, and the like. It is possible to use auxiliary ingredients that are normally used in the production of bakery foods, such as eggs and their powdered form, or other ingredients derived from eggs; dairy ingredients such as milk, milk powder, skim milk powder, and soy milk powder; proteins such as gluten, soy protein, wheat protein, and pea protein; solid or liquid fats and oils such as shortening, lard, margarine, butter, olive oil, and soybean oil; emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, lecithin, saponin, and sodium caseinate; inorganic salts such as table salt; preservatives; flavorings; colorings; spices; vitamins; and fortifying agents such as calcium.

[0014] The bakery food dough and bakery food of the present invention can be produced according to a conventional method except that they contain the bakery food composition or the bakery food premix.

[0015] For example, for bread, there are the straight knead method, sponge method, Tangzhong method, long-term refrigeration method, aged noodle method, no-time method, Polish method, and sweetened sponge method. The direct kneading method is a method of making dough by mixing all the ingredients from the beginning. For example, all the ingredients are mixed and kneaded to make dough, which is then fermented, divided into appropriate sizes, left to rest at room temperature, shaped, proofed, and then baked.

[0016] The sponge method is a method of making dough by mixing ingredients in two stages. For example, yeast and water are added to part of the wheat flour to make a sponge dough, which is then left to rise for the first time, and then mixed with the remaining ingredients to make dough. After that, the dough is left to sit at room temperature, divided into appropriate sizes, left to rest at room temperature, shaped, proofed, and then baked.

[0017] The Yudane method is a method of making dough by using only a portion of the ingredients. For example, the Yudane dough is made by adding boiling water and salt to a portion of wheat flour, or by adding water and salt to a portion of wheat flour and then heating it. The dough is then added to the kneading process of the direct kneading method or the sponge dough method, and the dough is left to sit at room temperature, divided into pieces of appropriate size, rested at room temperature, shaped, proofed, and then baked.

[0018] The long-term refrigerated method involves preparing all or some of the ingredients the day before, and using dough that has been fermented at low temperature to make bread the next day. For example, yeast and water are added to some of the wheat flour to make a sponge dough, which is left to ferment overnight in the refrigerator, and the next day it is mixed with the remaining ingredients to make the dough. It is then left to sit at room temperature, divided into appropriate sizes, left to rest at room temperature, shaped, proofed, and then baked.

[0019] The aged noodles method is a method of making bread using dough that has been fermented in advance (aged noodles). For example, the previous day's dough (aged noodles) is added to the ingredients of the direct kneading method when making dough, and after the dough is fermented, it is divided into appropriate sizes, rested at room temperature, shaped, proofed, and then baked.

[0020] The no-time method is a method in which all ingredients are mixed from the beginning to make the dough, and the dough is produced without any or only for a short time during the first rise. For example, all ingredients are mixed and kneaded to make the dough, and the dough is divided into appropriate sizes without the first rise, left to rest at room temperature, shaped, proofed, and then baked.

[0021] The Polish process is a method of making bread after making a Polish starter. For example, a part of the wheat flour is made by adding water and yeast in an amount equal to that of the wheat flour, and after fermentation, the starter is mixed with the remaining ingredients to make a dough. After that, it is left to sit at room temperature, divided into appropriate sizes, left to rest at room temperature, shaped, proofed, and then baked.

[0022] The sweetened sponge method is a method of making dough by adding some of the sugar to the sponge. For example, a part of the flour, a part of the sugar, yeast and water are added to make a sponge dough, and the dough is left to rise for the first time. The remaining ingredients are then kneaded to make the dough. The dough is then left to sit at room temperature, divided into appropriate sizes, rested at room temperature, shaped, proofed and then baked.

[0023] For example, pancakes or waffles can be produced by preparing a batter for pancakes or waffles and baking them on an iron plate or in a baking mold.

[0024] EXAMPLES In the following, examples are shown to specifically explain the present invention, but the present invention is not limited to the following examples. EXAMPLES

[0025] Production Example 1: Production of bread dough Bread dough containing rice flour was produced according to Table 1 below. The recipe is shown in Table 1. (1) All ingredients except shortening were placed in a mixer (SK Mixer Model SK-20) and mixed using a hook at first speed for 2 minutes and at third speed for 3 minutes. The shortening was then added and the mixture was mixed at first speed for 2 minutes and at third speed for 5 minutes to obtain a dough. (2) After the dough was rested for 20 minutes at 18°C ​​and a relative humidity of 75%, it was stretched and then divided and molded into circles (diameter 28 mm) using a cutter so that each piece weighed 8.5 g. (3) After fermentation for 43 minutes at 38°C and a relative humidity of 55%, the fermented dough was baked in a convection oven at an internal temperature of 230°C for 5 minutes.

[0026] Table 1: Composition table (parts by mass) [Table 1] Non-glutinous rice flour: Takasago 117 (manufactured by Nippon Co., Ltd.) Glutinous rice flour: Takasago z-07 (manufactured by Nippun Co., Ltd.) Wheat flour: Eagle (manufactured by Nippon) Thickener (xanthan gum): Novazan (manufactured by ADM)

[0027] Sensory evaluation The prepared bread dough was subjected to a sensory evaluation by 10 experienced panelists according to the following evaluation table. The texture of Reference Example 1, which used only wheat flour as the starch ingredient, was scored as 1.0, and the workability of the dough was scored as 5.0.

[0028] Table 2: Evaluation criteria table [Table 2]

[0029] Test 1: Examination of the amount of glutinous rice flour used Bread dough was produced according to Production Example 1, except that the composition of the starch material was as shown in Table 3, and evaluated according to the above Evaluation Example. When increasing or decreasing the proportion of glutinous rice flour, it was substituted with wheat flour. In addition, the amount of water was adjusted within the range of 68 to 73 parts by mass to adjust the hardness of the dough and prevent a decrease in workability due to differences in hardness. The results are shown in Table 3. Reference Example 1 contained no glutinous rice flour, so it had good workability but no chewy texture. In Reference Examples 2 to 5, increasing the amount of glutinous rice flour gave it a chewy texture but the workability deteriorated. Reference Example 3 is the maximum amount of glutinous rice flour that can be used when workability is taken into consideration. Reference Example 5 contained too much glutinous rice flour, resulting in a sticky texture similar to gyuhi, which was unsuitable.

[0030] [Table 3]

[0031] Test 2: Examination of the amount of non-glutinous rice flour Bread dough was produced according to Production Example 1, except that the amount of non-glutinous rice flour in the starch material was set to the amount shown in Table 4, and evaluated according to the above Evaluation Example. When increasing or decreasing the proportion of non-glutinous rice flour, it was substituted with wheat flour. In addition, the amount of water was adjusted within the range of 72 to 80 parts by mass to adjust the hardness of the dough and prevent a decrease in workability due to differences in hardness. The results are shown in Table 4. In Examples 1 to 7, the stickiness of the dough was improved and the chewy texture was excellent. In Comparative Examples 1 and 2, the amount of non-glutinous rice flour was small, and workability could not be improved. In Comparative Example 3, the dough was very sticky and had a sticky texture similar to that of gyuhi.

[0032] [Table 4] TIFF2024031086000005.tif88147

[0033] Test 3: Examination of the amount of thickening polysaccharide Bread dough was produced according to Production Example 1, except that the amounts of starch material and thickening polysaccharide were changed to the amounts shown in Table 5, and evaluated according to the above evaluation example. The results are shown in Table 5. In Examples 5 and 8 to 10, the stickiness of the dough was improved and the chewy texture was excellent. In Comparative Example 4, the number of types of thickeners was small, and workability could not be improved. In Comparative Example 5, the number of types of thickeners was large, and although the stickiness of the dough was reduced, the texture became like gum, which was unsuitable.

[0034] [Table 5] Xanthan gum: Novazan (manufactured by ADM) Guar gum: Guar gum D (manufactured by Takaragen Co., Ltd.)

[0035] Test 4: Examination of modified starch types Bread dough was produced according to Production Example 1 except that the composition of the starch material was as shown in Table 6, and evaluated according to the above Evaluation Example. The results are shown in Table 6. In Examples 11 to 14, although the workability was slightly inferior, the chewy texture was very excellent.

[0036] [Table 6] Tapioca starch 1: Hydroxypropyl tapioca starch (Yuri Matsutani, Matsutani Chemical Industry Co., Ltd.) Tapioca starch 2: Hydroxypropyl phosphate cross-linked tapioca starch (Matsutani Yuri 8, Matsutani Chemical Industry Co., Ltd.) Tapioca starch 3: Acetylated adipic acid cross-linked tapioca starch (Matsutani Kinmokusei, manufactured by Matsutani Chemical Industry Co., Ltd.) Tapioca starch 4: Acetylated tapioca starch (Matsutani Sakura, manufactured by Matsutani Chemical Industry Co., Ltd.)

Claims

1. A bakery food composition comprising a chewy texture-imparting starch raw material, non-glutinous rice flour, wheat flour, and a thickening polysaccharide, When the content of the chewy texture-imparting starch raw material is taken as 1, the content of non-glutinous rice flour is 0.2 to 3.8, the content of the thickening polysaccharide is 0.06 to 2.3 parts by mass per 100 parts by mass of the total of the mochi-texturing starch raw material, non-glutinous rice flour and wheat flour, The bakery food composition has a wheat flour content of 5% by mass or more based on the total amount of the chewy starch raw material, non-glutinous rice flour and wheat flour.

2. 2. The bakery food composition according to claim 1, wherein the mochi texture-imparting starch raw material is one or more selected from the group consisting of mochi seed flour, mochi seed starch, and tapioca starch.

3. 3. The bakery food composition according to claim 2, wherein the tapioca starch is one or more selected from the group consisting of hydroxypropyl tapioca starch, hydroxypropyl phosphate cross-linked tapioca starch, hydroxyadipic acid cross-linked tapioca starch, and acetylated tapioca starch.

4. 2. The bakery food composition according to claim 1, wherein the thickening polysaccharide is xanthan gum and / or guar gum.

5. A bakery food premix comprising the bakery food composition according to any one of claims 1 to 4.

6. A bakery food dough comprising the bakery food composition according to any one of claims 1 to 4.

7. A bakery food dough comprising the bakery food premix described in claim 5.

8. A bakery food product obtained by baking the dough for bakery foods according to claim 6.

9. A bakery food product obtained by baking the bakery food dough described in claim 7.