Mix flour for steamed bread for microwave cooking

Abstract

To provide flour mix for steamed bread for microwave cooking, the steamed bread having desirable texture and being hard to get hardened after baked and easy to be released from a mold after baked.SOLUTION: Mix flour for steamed bread from which the steamed bread is made through leavening by microwave heating includes cereal flour and / or starch flour, processed starch flour, an expansive agent, and oil. The starch flour is subjected to no chemical treatment. The processed starch flour contains hydroxypropylated phosphoric acid cross-linked starch flour derived from tapioca. The expansive agent contains gluconodeltalactone as an acidic agent.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a mix powder for steamed bread for microwave cooking, which has a good texture, is not likely to become hard after cooking, and has high mold release property after cooking, and a manufacturing method using the same.

Background Art

[0002] Bread is usually manufactured by adding wheat flour, water, etc., mixing them, fermenting them, and then heating them in an oven, a steamer, or the like. However, since many steps such as mixing and fermentation are time-consuming, many bread mix powders that can be easily made at home are commercially available.

[0003] In recent years, since the cooking process is less, long-time fermentation, preheating process, and long-time baking are not required, the demand for mix powders that can be cooked in a microwave oven at home has been increasing. For example, Patent Document 1 below discloses a mix powder for sponge cake that can be cooked by heating in a microwave oven. However, sponge cakes and bread cooked by heating in a microwave oven have a problem that the texture is hard and crumbly, and so-called aging is fast after cooking. In addition, there is a problem that the mold release property after baking is not as good as heating in an oven or the like. Regarding the problem of hard texture, Patent Document 1 discloses that it can be improved by containing a heat-coagulable protein.

[0004] Patent Document 2 below discloses that in order to solve the problem of texture in the same manner as Patent Document 1, it contains cereal grains and saccharides in a mass ratio of 7:3 to 3:7, and contains inulin in an amount of 4 to 70% by mass based on the total mass of the cereal grains and saccharides.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, Patent Documents 1 and 2 do not describe anything about anti-aging and mold release properties. Also, the texture was insufficient.

[0007] Therefore, an object of the present invention is to provide a mix powder for steamed bread for microwave cooking that has a good texture, is not likely to harden even after the passage of time after cooking, and is easy to release from the mold after cooking.

Means for Solving the Problems

[0008] As a result of intensive research to solve the above problems, the present inventors have found that by including a leavening agent containing glucono-delta-lactone and hydroxypropyl-phosphate cross-linked starch derived from tapioca in a mix powder for steamed bread for microwave cooking, the texture is good, it is not likely to harden after cooking, and it is easy to release from the mold after cooking, thus completing the present invention.

[0009] That is, in a first aspect of the present invention, there is provided a mix powder for steamed bread produced by puffing by microwave heating, which contains flour and / or starch, modified starch, a leavening agent, and oil and fat, wherein the starch is unchemically treated starch, the modified starch contains hydroxypropyl-phosphate cross-linked starch derived from tapioca, and the leavening agent contains glucono-delta-lactone as an acidulant.

[0010] In the above mix powder for steamed bread for microwave cooking, it is preferable that the modified starch contains ungelatinized first hydroxypropyl-phosphate cross-linked starch derived from tapioca and gelatinized second hydroxypropyl-phosphate cross-linked starch derived from tapioca.

[0011] In the above-mentioned mix powder for steamed bread for microwave cooking, the leavening agent is contained in an amount of 3 to 15% by mass, and glucono-delta-lactone contained in the leavening agent is preferably contained in the mix powder in an amount of 1.2 to 6.5% by mass.

[0012] In the above-mentioned mix powder for steamed bread for microwave cooking, it is preferable that the powdery fat and oil is contained in an amount of 1 to 20% by mass as the fat and oil.

[0013] In the above-mentioned mix powder for steamed bread for microwave cooking, it is preferable to contain at least one thickener selected from alginate, guar gum, and xanthan gum.

[0014] In the above-mentioned mix powder for steamed bread for microwave cooking, it is preferable to contain 20 to 50% by mass of the cereal flour, 5 to 20% by mass of the starch, and 2 to 20% by mass of the modified starch.

[0015] In the above-mentioned mix powder for steamed bread for microwave cooking, it is preferable that it is filled in a bag or a container.

[0016] In the second aspect of the present invention, there is provided a method for producing steamed bread, which includes a step of adding and mixing water and / or milk to a bag or a container to prepare dough, a step of putting the dough filled in the bag or the container into a microwave oven for heat treatment, and a step of taking out the steamed bread produced by being expanded by the heat treatment from the bag or the container.

Effects of the Invention

[0017] According to the present invention, by including a leavening agent containing glucono-delta-lactone and hydroxypropyl-phosphate cross-linked starch derived from tapioca in the mix powder for steamed bread for microwave cooking, the texture is good, it is not likely to become hard even after the passage of time after cooking, and furthermore, demolding after cooking can be facilitated.

Embodiments for Carrying Out the Invention

[0018] [Flour] As the flour used in the present invention, one or more selected from wheat flour, rice flour, barley flour, rye flour, corn flour, millet flour, barnyard millet flour, pearl barley flour, buckwheat flour, etc. can be used. Among these, wheat flour is preferable, and examples of wheat flour include strong flour, semi-strong flour, medium flour, weak flour, durum wheat flour, etc. Particularly preferably, medium flour is used as the wheat flour.

[0019] In the present invention, the flour may be adjusted to a predetermined particle size before use. When producing flour by grinding, classifying, and sieving grains such as wheat, the most suitable one among the sieved flour can be selected, or flours of multiple particle sizes can be combined and used. The particle size of the flour is not particularly limited, but preferably has an average particle diameter of 5 to 120 μm, and more preferably an average particle diameter of 40 to 70 μm. In the present invention, the average particle diameter of the flour can be determined, for example, as the Mean V (volume average value) measured dry using a laser diffraction / scattering particle size distribution measuring device or the like. As the laser diffraction / scattering particle size distribution measuring device, for example, a Microtrac particle size distribution measuring device (Microtrac Bell Co., Ltd.) can be used.

[0020] The content of the flour is preferably 20 to 50% by mass, and more preferably 30 to 40% by mass in the mixed flour.

[0021] [Starch without chemical treatment] In the present invention, as the main starch raw material, in addition to the flour, starch without chemical treatment can be used. Here, not being chemically treated means, for example, starch that has not been subjected to chemical treatments such as oxidation, acetylation, phosphorylation, crosslinking, etc. As such starch, for example, one or more selected from wheat starch, corn starch, tapioca starch, potato starch, corn starch, etc. can be used. Among these, wheat starch is preferable. By using starch in addition to the flour, it is possible to prevent aging after cooking and improve the mold release property. The content of the starch without chemical treatment is preferably 5 to 20% by mass, and more preferably 10 to 15% by mass in the mixed flour.

[0022] [Processed starch] In the present invention, in addition to the above-mentioned cereal flour and starch that has not been chemically treated, processed starch is used. As the processed starch, processed starch that has been chemically treated is preferable, and it is more preferable to contain hydroxypropyl-phosphate cross-linked starch derived from tapioca. Specifically, it is preferable to contain ungelatinized first hydroxypropyl-phosphate cross-linked starch derived from tapioca and gelatinized second hydroxypropyl-phosphate cross-linked starch derived from tapioca. As the processed starch, in addition to the above, for example, acetylated-phosphate cross-linked starch derived from tapioca, acetylated adipate cross-linked starch derived from tapioca, etc. can be used. The content of the processed starch is preferably 2 to 20% by mass, more preferably 2 to 10% by mass in the mixed flour. The mixing ratio of the ungelatinized first hydroxypropyl-phosphate cross-linked starch derived from tapioca and the gelatinized second hydroxypropyl-phosphate cross-linked starch derived from tapioca is preferably 1:1 to 3:1, most preferably 5.8:2.4, typically in terms of dry mass ratio. By using the processed starch, it is possible to prevent retrogradation after cooking and improve the mold release property.

[0023] As the ungelatinized first hydroxypropyl-phosphate cross-linked starch derived from tapioca, for example, "Yuri-8" (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.) can be used. As the gelatinized second hydroxypropyl-phosphate cross-linked starch derived from tapioca, for example, "Prijel VA70T" (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.) can be used.

[0024] [Leavening agent] As the leavening agent used in the present invention, it is preferable to contain glucono-delta-lactone as an acidulant. By using glucono-delta-lactone, it is possible to produce steamed bread with fine and fluffy inner bubbles even by short-time heat cooking using a microwave oven. The leavening agent is preferably 3 to 15% by mass, more preferably 3 to 10% by mass in the mixed flour. Glucono-delta-lactone is preferably 1.2 to 6.5% by mass, more preferably 1.2 to 4.3% by mass in the mixed flour.

[0025] [Oil and fat] As the oil and fat used in the present invention, any oil and fat used in foods may be used without particular limitation. Any of solid oil and fat, powdered oil and fat, and liquid oil and fat can be used. However, when incorporated into the mix powder, solid oil and fat or powdered oil and fat are preferred, and powdered oil and fat are particularly preferred. The powdered oil and fat can be produced, for example, by a spray drying method. As commercially available products, for example, "Magic Fat 200" (trade name, manufactured by Miyoshi Oil & Fat Co., Ltd.), "Magic Fat 202" (trade name, manufactured by Miyoshi Oil & Fat Co., Ltd.) and the like can be used. The oil and fat is preferably contained in the mix powder in an amount of 1 to 20% by mass, and more preferably 5 to 15% by mass. By containing the oil and fat, the texture becomes plump and aging after cooking can be prevented.

[0026] [Thickener] As the thickener used in the present invention, one or more selected from alginate, guar gum, xanthan gum, locust bean gum, alginate salt, agar, gelatin, pectin, maltodextrin, etc. can be used. Among these, it is preferable to use alginate, guar gum, and xanthan gum. By containing the thickener, the dough before heating can be made viscous to give a plump feeling, and the mold release property can be improved. The addition amount of the thickener may be added so as to obtain a desired viscosity, but in the mix powder, 0.01 to 1% by mass is preferable, and 0.05 to 0.2% by mass is more preferable.

[0027] [Sugars] As the sugars used in the present invention, suitable ones may be selected from among the sugars added to this type of food and used. For example, in addition to sucrose, lactose, maltose, glucose, oligosaccharides, fructose, betaine, xylitol, erythritol, white granulated sugar, processed brown sugar, molasses, raffinose, etc. can be used. Among these, sucrose and glucose are preferable, and when corresponding to calorie-restricted foods, xylitol, erythritol, stevia, licorice, aspartame, acesulfame potassium, sucralose, etc. may also be used.

[0028] Furthermore, the steamed bread mix powder for electronic range cooking of the present invention may contain egg white, salt, spices, coloring agents, etc. in addition to the above, if necessary.

[0029] [Method for manufacturing steamed bread] The method for manufacturing steamed bread of the present invention includes a step of preparing dough by adding water and / or milk to the above-mentioned steamed bread mix powder and mixing them in a bag or container, a step of putting the dough filled in the bag or container into a microwave oven and performing heat treatment, and a step of taking out the steamed bread produced by expanding through the heat treatment from the bag or container.

[0030] The bag or container is not particularly limited as long as it can withstand microwave heating. However, it is preferable to select the size and shape of the bag or container so that the steamed bread produced by expanding through heat treatment in the bag or container is easy to take out and has a size and shape that are easy to eat. In particular, a stand-type bag with a chuck and self-standing property (hereinafter referred to as a "stand bag") is preferable.

[0031] Put the steamed bread mix powder of the present invention into the above-mentioned bag or container, add water thereto, and stir with a spoon or the like to form bread dough. The amount of water added to the steamed bread mix powder is preferably 50 to 100 parts by mass, more preferably 70 to 80 parts by mass, based on 100 parts by mass of the steamed bread mix powder.

[0032] Next, put it into a microwave oven and heat it at, for example, 500 to 600 W for 2 minutes and 30 seconds to 3 minutes. As a result, the dough expands and solidifies in the bag or container, and by taking this out, steamed bread can be manufactured.

[0033] The steamed bread obtained by using the steamed bread mix powder of the present invention has a fine inner layer, a large volume, and good taste and texture.

Examples

[0034] The present invention will be described in more detail with reference to the following examples. However, these examples do not limit the scope of the present invention.

[0035] <Test Example 1> 1. Manufacture of Steamed Buns Mixing powders for steamed buns for microwave cooking of Examples 1 to 4 and Comparative Examples 1 to 3 were prepared according to the formulations shown in Table 1 below. In Examples 2 to 4 and Comparative Examples 1 to 3 compared with Example 1, the blending amounts of wheat starch, modified starch, leavening agent, powdered fat, etc. were changed, and the reduced amounts were replaced with wheat flour. The unit of the blending amounts in the table is mass%.

[0036]

Table 1

[0037] 2. Evaluation The steamed buns thus obtained were taken out of the stand bag, and the appearance, inner layer, ease of mold release, volume, and taste and texture were evaluated. The evaluation of the appearance is: ○... good, △... ordinary, ×... bad. The evaluation of the inner layer is: ○... fine, △... ordinary, ×... coarse. The evaluation of the mold release is: ○... good, △... ordinary, ×... bad. The volume was measured by measuring the thickness of the cross-section at the center of the steamed bun. The evaluation of the taste and texture was described as the average evaluation of all panelists after tasting by 4 panelists. The results are shown in Table 2.

[0038]

Table 2

[0039] <Test Example 2> As shown in Table 2 below, based on Example 1, the blending ratio of the leavening agent was changed, and the decreased amount was replaced with wheat flour in the same manner as in Test Example 1, to prepare a mixed powder for steamed bread for electronic range heating cooking of Example 1 and Examples 5 to 14.

[0040]

Table 3

[0041]

Table 4

Claims

1. A mix powder for steamed bread produced by puffing through microwave heating, comprising cereal flour and / or starch, modified starch, an expanding agent, and oil and fat, wherein the starch is unchemically treated starch, the modified starch contains hydroxypropyl phosphate cross-linked starch derived from tapioca, and the expanding agent contains glucono delta-lactone as an acidulant. A mix powder for steamed bread for microwave heating cooking, characterized in that.

2. The mix powder for steamed bread according to claim 1, wherein the modified starch contains ungelatinized first hydroxypropyl phosphate cross-linked starch derived from tapioca and gelatinized second hydroxypropyl phosphate cross-linked starch derived from tapioca.

3. The mix powder for steamed bread according to claim 1, containing 3 to 15% by mass of the expanding agent, and the glucono delta-lactone contained in the expanding agent is contained in the mix powder in an amount of 1.2 to 6.5% by mass.

4. The mix powder for steamed bread according to claim 1, containing 1 to 20% by mass of powdered oil and fat as the oil and fat.

5. The mix powder for steamed bread according to claim 1, further containing at least one thickener selected from alginate, guar gum, and xanthan gum.

6. The mix powder for steamed bread according to claim 1, containing 20 to 50% by mass of the cereal flour, 5 to 20% by mass of the starch, and 2 to 20% by mass of the modified starch.

7. The mix powder for steamed bread according to any one of claims 1 to 6, filled in a bag or a container.

8. A method for producing steamed bread, comprising the steps of using the mix powder for steamed bread according to claim 7, adding and mixing water and / or milk to the bag or container to prepare dough, putting the dough filled in the bag or container into a microwave oven for heat treatment, and taking out the steamed bread produced by puffing by the heat treatment from the bag or container.

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