Water-based dough baked food product improving agent, water-based dough, water-based dough baked food product mix flour, water-based dough baked food product, water-based dough producing method, method for minimizing degradation over time of water-based dough baked food product, and method for improving food texture of water-based dough baked food product

Abstract

To provide: a water-based dough baked food product improving agent that can produce a water-based dough baked food product with good meltability in mouth, an excellent moistness, and minimized degradation over time; a water-based dough baked food product; a water-based dough baked food product producing method; a method for minimizing degradation over time of the water-based dough baked food product; and a method for improving food texture of the water-based dough baked food product.SOLUTION: A water-based dough baked food product improving agent contains the following component (a) as an active component. Component (a): A food product starch composition containing starch-lipid composite obtained by applying heat treatment to potato starch and polyglyceryl fatty acid ester under pressure conditions of 0 MPa or more and 20 MPa or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an improver for water-based baked foods and water-based baked foods using the same. [Background technology]

[0002] Crepes, pancakes, hotcakes (a type of pancake), takoyaki, and okonomiyaki are all made with water-based batter, which is poured directly into various molds or onto a flat iron plate. These water-based batter baked foods are extremely popular as snacks and desserts. These water-based batter baked foods are not only prepared at home using flour mixes, but in recent years have also become widely available as pre-cooked chilled or frozen foods at supermarkets and convenience stores.

[0003] Patent Document 1 discloses a method for improving the quality of baked foods made with water-based dough, which contains at least the same amount of water as wheat flour, by blending a certain amount of water-insoluble dietary fiber, thickening polysaccharides, and a food surfactant with an HLB value of 5 or less. This method is said to improve yield and soften the product by increasing the amount of water added, improve workability such as demolding in mass production, and suppress syneresis when the product is thawed in the cold, and reduce deterioration in texture due to starch aging. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 07-111855 Summary of the Invention [Problem to be solved by the invention]

[0005] However, when using the technology described in Patent Document 1, there was room for improvement in terms of obtaining water-based dough baked foods that have excellent melt-in-the-mouth and moist texture, and that maintain these excellent textures even after storage.

[0006] The present invention aims to provide an improver for water-based dough baked foods, water-based dough, a mix flour for water-based dough baked foods, water-based dough baked foods, a method for producing water-based dough, a method for suppressing deterioration over time of water-based dough baked foods, and a method for improving the texture of water-based dough baked foods. [Means for solving the problem]

[0007] As a result of extensive research, the present inventors have discovered that the quality of water-based baked foods can be improved by using a specific component (a), and have thus completed the present invention.

[0008] In other words, according to the present invention, there are provided an improver for water-based dough baked foods, water-based dough, a mix flour for water-based dough baked foods, water-based dough baked foods, a method for manufacturing water-based dough, a method for suppressing the deterioration of water-based dough baked foods over time, and a method for improving the texture of water-based dough baked foods. [1] An improver for water-based baked foods containing the following ingredient (a) as an active ingredient: Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less. [2] The water-based dough improver for baked foods according to [1], wherein the average degree of polymerization of the polyglycerol fatty acid ester of component (a) is 2 or more and 9 or less. [3] The water-based baked food improver according to [1] or [2], wherein the water-based baked food is one selected from the group consisting of crepes, pancakes, hotcakes, okonomiyaki, takoyaki, dorayaki, imagawayaki, and taiyaki. [4] A water-based dough containing the following component (a), powdered ingredients other than the component (a), and water. Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less. [5] The water-based dough described in [4], wherein the content of component (a) relative to the total content of the powder raw material and component (a) in the water-based dough is 0.2 mass% or more and 25 mass% or less. [6] The water-based dough according to [4] or [5], wherein the water content per 100 parts by mass of powder raw material in the water-based dough is 80 parts by mass or more and 250 parts by mass or less. [7] A mix flour for water-based baked foods, comprising the following component (a) and one or two selected from the group consisting of cereal flours and sugars. Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less. [8] A water-based baked food product comprising the following component (a) and a powder ingredient other than the component (a). Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less. [9] The food product described in [8], wherein the content of component (a) in the water-based baked food product is 0.2% by mass or more and 25% by mass or less relative to the total content of the powdered raw materials and component (a).

[10] A method for producing water-based dough, comprising the step of blending the following component (a) with water-based dough raw materials: Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

[11] A method for producing a baked food product made from water-based dough, comprising the step of heating and cooking the water-based dough obtained by the method described in

[10] .

[12] A method for suppressing deterioration over time of a water-based dough baked food, the method comprising the step of blending the following component (a) into the dough ingredients of the water-based dough baked food. Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

[13] A method for improving the texture of a water-based dough baked food, comprising the step of blending the following component (a) into the dough ingredients of the water-based dough baked food. Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less. [Effects of the Invention]

[0009] According to the present invention, it is possible to obtain a water-based baked food product that melts easily in the mouth and has an excellent moist feeling.Furthermore, it is possible to obtain a water-based baked food product that melts easily in the mouth, has an excellent moist feeling, and is less likely to age even after the passage of time. DETAILED DESCRIPTION OF THE INVENTION

[0010] Each embodiment of the present invention will be described in more detail below. In this specification, when a numerical range is given, the upper and lower limits can be appropriately combined, and the resulting numerical range is also considered to be disclosed. In this specification, the water-based dough may also be simply referred to as dough.

[0011] [1. Water-based dough improver for baked foods] The water-based dough improver for baked foods in this embodiment contains the following component (a) as an active ingredient. Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

[0012] In this specification, a water-based baked food contains water in a mass that is close to or exceeds the mass of the powder raw material described below. From the viewpoint of more suitably obtaining the effects of the water-based baked food improver, the water-based baked food is preferably one selected from the group consisting of crepes, pancakes, hotcakes, okonomiyaki, takoyaki, dorayaki, imagawayaki, taiyaki, manju, and waffles, more preferably one selected from the group consisting of crepes, pancakes, hotcakes, okonomiyaki, takoyaki, dorayaki, imagawayaki, taiyaki, and waffles, and even more preferably one selected from the group consisting of crepes, pancakes, hotcakes, dorayaki, imagawayaki, taiyaki, and waffles. In this specification, sponge cake is not included in the category of baked foods made with water-based batter. Sponge cake is a baked confectionery that typically uses eggs as the main water component, taking advantage of the foaming properties of the eggs, and also uses sugar and wheat flour, and is characterized by a batter with a low specific gravity that melts easily in the mouth. The specific gravity of sponge cake batter before baking is specifically between 0.3 and 0.6. Component (a) will be described in more detail below.

[0013] (Component (a)) Component (a) in this embodiment is a food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

[0014] The potato starch is one or more types selected from the group consisting of raw potato starch and modified raw potato starch. The potato starch preferably contains raw potato starch, and more preferably is raw potato starch.

[0015] The modified raw potato starch is preferably a modified starch obtained by subjecting the raw potato starch to one or more chemical treatments selected from the group consisting of cross-linking, etherification, and monoesterification. Examples of the chemical treatment include one or more of cross-linking such as phosphate cross-linking and adipic acid cross-linking; etherification such as hydroxypropylation; and monoesterification such as phosphate monoesterification. The modified starch is preferably one or more of the following selected from the group consisting of phosphate cross-linked potato starch and etherified phosphate cross-linked potato starch, and more preferably phosphate cross-linked potato starch.

[0016] The constituent fatty acids of the polyglycerol fatty acid ester are not particularly limited, but are preferably saturated fatty acids, more preferably one or more selected from the group consisting of myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid, and even more preferably one or two selected from the group consisting of palmitic acid and stearic acid.

[0017] The polyglycerol fatty acid ester preferably has an HLB value of 1 or more and 13 or less, and an average degree of polymerization of polyglycerol of 2 or more and 9 or less. Here, the HLB value is more preferably 1 or more and 11 or less, and even more preferably 3 or more and 10 or less. The average degree of polymerization of polyglycerol is more preferably 2 or more and 7 or less, and even more preferably 2 or more and 5 or less. In this specification, the average degree of polymerization of polyglycerol is measured by a method of calculation from the hydroxyl value, or a method of determining the composition of polyglycerol by gas chromatography, liquid chromatography, thin-layer chromatography, gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, or the like, and then calculating the average degree of polymerization.

[0018] The food starch composition contains a starch-lipid complex obtained by heat-treating the potato starch and the polyglycerol fatty acid ester under a pressure of 0 MPa or more and 20 MPa or less. In this specification, pressure means gauge pressure.

[0019] Here, the term "starch-lipid complex" refers to a complex formed by the interaction of starch and a polyglycerol fatty acid ester. It is not easy to specifically identify the structure, and much remains to be elucidated. However, for example, it is thought that the polyglycerol fatty acid ester is encapsulated in the helical structure of the amylose molecule in the raw potato starch. Alternatively, the glycerol fatty acid ester may be attached to the surface of the helical structure of the amylose molecule. Alternatively, the polyglycerol fatty acid ester may interact with a portion other than the amylose molecule. In the starch-lipid complex, the potato starch may have its starch chains cleaved to form low molecular weight molecules, or may have its starch chains polymerized to form high molecular weight molecules, or may contain both. It is sufficient that the starch-lipid complex is formed in at least a portion of the food starch composition.

[0020] The food starch composition preferably contains the starch-lipid complex in an amount of from 60% to 100% by mass, more preferably from 70% to 100% by mass, even more preferably from 80% to 100% by mass, and even more preferably from 90% to 100% by mass.

[0021] The content of the polyglycerol fatty acid ester in the food starch composition relative to 100 parts by mass of the potato starch is not particularly limited, but is preferably from 0.01 to 10 parts by mass, more preferably from 0.1 to 5 parts by mass, even more preferably from 0.2 to 3 parts by mass, even more preferably from 0.3 to 2 parts by mass, and even more preferably from 0.5 to 1 part by mass.

[0022] The total content of the potato starch and the polyglycerol fatty acid ester in the food starch composition (excluding the water content) is preferably 80% by mass or more and 100% by mass or less, more preferably 90% by mass or more and 100% by mass or less, and even more preferably 95% by mass or more and 100% by mass or less.

[0023] In addition to the potato starch and the polyglycerol fatty acid ester, the food starch composition may contain an insoluble salt within a range that does not impair the effects of the invention. An example of an insoluble salt is calcium carbonate. The calcium carbonate content in the food starch composition (excluding the water content) is preferably 0.1% by mass or more and 2% by mass or less.

[0024] The food starch composition can be obtained, for example, by adding water to a raw material mixture containing potato starch and a polyglycerol fatty acid ester using an extruder, and then subjecting the mixture to a heat treatment.

[0025] For example, when heat treatment is performed using an extruder, the moisture content is adjusted by adding, for example, 5% by mass to 60% by mass of water to a raw material mixture containing potato starch and a polyglycerol fatty acid ester, and then the raw material mixture is heat-expanded under conditions such as a barrel temperature of 20°C to 200°C, an outlet temperature of 80°C to 200°C, a screw rotation speed of 100 rpm to 1000 rpm, and a heat treatment time of 1 second to 600 seconds, thereby obtaining the desired food starch composition. Here, the water addition conditions are preferably 6% by mass or more and 50% by mass or less of the raw material mixture, more preferably 8% by mass or more and 40% by mass or less of the raw material mixture, and even more preferably 10% by mass or more and 30% by mass or less of the raw material mixture. As for the temperature conditions, a barrel temperature of 25°C or more and 180°C or less and an outlet temperature of 90°C or more and 180°C or less are more preferred, and a barrel temperature of 30°C or more and 170°C or less and an outlet temperature of 100°C or more and 170°C or less are even more preferred. The screw rotation speed is more preferably 150 rpm or more and 900 rpm or less, and even more preferably 200 rpm or more and 850 rpm or less. As for pressure conditions, the outlet pressure (maximum pressure) is preferably 0.5 MPa or more and 20 MPa or less, more preferably 0.6 MPa or more and 18 MPa or less, even more preferably 0.8 MPa or more and 15 MPa or less, and even more preferably 1 MPa or more and 10 MPa or less, as measured by gauge pressure. The heat treatment time is more preferably from 5 seconds to 120 seconds, and even more preferably from 10 seconds to 60 seconds.

[0026] In another embodiment, the desired food starch composition may be obtained by adding water to a raw material mixture containing potato starch and a polyglycerol fatty acid ester to adjust the moisture content, then heating and gelatinizing the mixture under atmospheric pressure, and then drying. The heating and gelatinization temperature is preferably 90°C or higher and 100°C or lower, more preferably 95°C or higher and 100°C or lower, and even more preferably 100°C (boiling state). The heating and gelatinization time is not particularly limited, but can be, for example, 10 seconds to 2 hours. The drying method may be, for example, a drum dryer or a hot plate.

[0027] The target food starch composition can be obtained by heat-treating the raw material mixture under the above conditions, preferably in the presence of water. As described above, whichever heat-treatment method is used, high-pressure treatment is not necessary, and the target food starch composition can be obtained under pressure conditions of 20 MPa or less, preferably 18 MPa or less, and more preferably 15 MPa or less.

[0028] After the food starch composition has been heat-treated by the above-mentioned method or the like, it may be subjected to a pulverization step and a sieving step, if necessary. Known devices and methods for pulverization and sieving can be used as needed.

[0029] The content of particles that fall under a JIS Z8801-1 sieve with 0.25 mm openings in the food starch composition is preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, even more preferably 90% by mass or more, and even more preferably 95% by mass or more, based on the total mass of the food starch composition. There is no upper limit to the content of particles that fall under a 0.25 mm opening sieve, and the content is 100% by mass or less, based on the total mass of the food starch composition.

[0030] The content of component (a) in the water-based dough improver for baked foods is not particularly limited, and may be, for example, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 10% by mass or more, 30% by mass or more, 50% by mass or more, etc., or 100% by mass or less, 99% by mass or less, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, etc.

[0031] The content of component (a) in the improver for water-based baked foods is preferably 50% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more, of the total water-based baked food, in order to improve the melt-in-the-mouth texture and moistness of the water-based baked food and to suppress its deterioration over time. Furthermore, there is no upper limit to the content of component (a) in the water-based dough improver for baked foods, and it is 100% by mass or less, but it may be, for example, 99% by mass or less.

[0032] The water-based dough improver for baked foods is preferably composed of component (a). When the water-based dough improver for baked foods contains ingredients other than ingredient (a), the ingredients other than ingredient (a) may include starch, grain flour, pH adjusters, sugars, leavening agents, and emulsifiers.

[0033] [2. Water-based dough and its manufacturing method] The water-based dough of this embodiment contains the aforementioned component (a). A detailed description of component (a) has been omitted here, as it was described above in [1. Water-based dough improver for baked foods].

[0034] The content of component (a) in the water-based dough is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.5% by mass or more, still more preferably 0.7% by mass or more, and even more preferably 0.8% by mass or more, based on the total weight of the water-based dough, from the viewpoint of improving the melt-in-the-mouth texture and moistness of the water-based dough baked food and suppressing deterioration over time. Also, from the same viewpoint, the content of component (a) in the water-based dough is preferably 10% by mass or less, more preferably 8% by mass or less, even more preferably 5% by mass or less, still more preferably 3% by mass or less, and even more preferably 2% by mass or less, based on the total weight of the water-based dough.

[0035] The content of component (a) in the water-based dough is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.5% by mass or more, even more preferably 0.8% by mass or more, and even more preferably 1% by mass or more, based on the total content of the powdered raw materials and component (a), from the viewpoint of improving the melt-in-the-mouth texture and moistness of the water-based dough baked food and suppressing deterioration over time. Also, from the same viewpoint, the content of component (a) in the water-based dough is preferably 25% by mass or less, more preferably 18% by mass or less, even more preferably 13% by mass or less, even more preferably 8% by mass or less, even more preferably 5% by mass or less, and particularly preferably 4% by mass or less, based on the total content of the powdered raw materials and component (a).

[0036] The water-based dough in this embodiment contains water as an ingredient. The water referred to here includes the moisture of ingredients used instead of water, such as milk, soy milk, fruit juice, fermented milk, and aqueous solutions of flavors such as coffee powder. However, water does not include the moisture in powdered ingredients. On the other hand, if non-powdered ingredients such as eggs, grated vegetables or potato paste, or fresh yeast contain moisture, this moisture is included in the water as an ingredient. The water-based dough of this embodiment preferably contains water other than eggs, more preferably water, milk, soy milk, fruit juice, fermented milk, or an aqueous solution of flavors such as coffee powder, and even more preferably water, milk, soy milk, fruit juice, or fermented milk. The water-based dough of this embodiment preferably contains less than 50% by mass of egg-derived water in its total water content.

[0037] The water content in the water-based dough is preferably 40% by mass or more, more preferably 45% by mass or more, and even more preferably 50% by mass or more, based on the total mass of the water-based dough, from the viewpoint of improving the melt-in-the-mouth texture and moistness of the water-based dough baked food and suppressing deterioration over time. Also, from the same viewpoint, the water content in the water-based dough is preferably 75% by mass or less, more preferably 70% by mass or less, even more preferably 68% by mass or less, and even more preferably 66% by mass or less, based on the total mass of the water-based dough.

[0038] The water content in the water-based dough is preferably 80 parts by mass or more, more preferably 90 parts by mass or more, even more preferably 100 parts by mass or more, even more preferably 105 parts by mass or more, and even more preferably 108 parts by mass or more, based on 100 parts by mass of the total of the powder raw materials and component (a), from the viewpoint of improving the melt-in-the-mouth texture and moistness of the water-based dough baked food and suppressing deterioration over time. Also, from the same viewpoint, the water content in the water-based dough is preferably 250 parts by mass or less, more preferably 230 parts by mass or less, even more preferably 220 parts by mass or less, and even more preferably 215 parts by mass or less, based on 100 parts by mass of the total of the powder raw materials and component (a). For example, in the case of crepe dough, the water content in the water-based dough is preferably 140 parts by mass or more, more preferably 150 parts by mass or more, even more preferably 160 parts by mass or more, even more preferably 160 parts by mass or more, and even more preferably 170 parts by mass or more, per 100 parts by mass of the powder raw materials and component (a), from the viewpoint of improving the melt-in-the-mouth texture and moistness of the baked food and suppressing deterioration over time. Also, from the same viewpoint, the water content in the water-based dough is preferably 250 parts by mass or less, more preferably 230 parts by mass or less, even more preferably 220 parts by mass or less, and even more preferably 215 parts by mass or less, per 100 parts by mass of the powder raw materials and component (a). For example, in the case of pancake batter, the water content in the water-based batter is preferably 80 parts by mass or more, more preferably 90 parts by mass or more, even more preferably 100 parts by mass or more, even more preferably 105 parts by mass or more, and even more preferably 108 parts by mass or more, per 100 parts by mass of the powder raw materials and component (a), from the viewpoint of improving the melt-in-the-mouth texture and moistness of the baked food and suppressing deterioration over time. Also, from the same viewpoint, the water content in the water-based batter is preferably 130 parts by mass or less, more preferably 120 parts by mass or less, and even more preferably 115 parts by mass or less, per 100 parts by mass of the powder raw materials and component (a).

[0039] From the viewpoints of improving the melt-in-the-mouth texture and moistness of baked foods made from the water-based dough and suppressing deterioration over time, the mass ratio of water to component (a) (water / (a)) is preferably 15 or more, more preferably 18 or more. From the same viewpoint, the mass ratio of water to component (a) (water / (a)) is preferably 205 or less, more preferably 120 or less, even more preferably 90 or less, and even more preferably 80 or less. For example, in the case of crepe dough, the mass ratio of water content in the water-based dough to component (a) (water / (a)) is preferably 20 or more, more preferably 30 or more, and even more preferably 35 or more, from the viewpoint of improving the melt-in-the-mouth texture and moistness of a baked food product made from the water-based dough and suppressing deterioration over time. Also, from the same viewpoint, the mass ratio of water content in the water-based dough to component (a) (water / (a)) is preferably 205 or less, more preferably 100 or less, even more preferably 70 or less, even more preferably 60 or less, and even more preferably 50 or less. Furthermore, in the case of pancake batter, for example, the mass ratio of water content in the water batter to component (a) (water / (a)) is preferably 15 or more, more preferably 18 or more, from the viewpoint of improving the melt-in-the-mouth texture and moistness of the baked food product and suppressing deterioration over time. Also, from the same viewpoint, the mass ratio of water content to component (a) (water / (a)) may be preferably 65 or less, more preferably 55 or less, even more preferably 45 or less, and even more preferably 35 or less.

[0040] Next, we will explain the powdered ingredients. The powdered ingredients are raw materials that are mixed in powder form when preparing the water base dough. However, component (a) is not included in the powdered ingredients. In addition, the powdered ingredients are specifically components that are mixed independently of component (a). Specific examples of powdery raw materials include cereal flours such as wheat flour, rice flour, pearl millet flour, rye flour, buckwheat flour, and soy flour (for example, defatted soy flour); vegetable powders such as carrots and spinach; potato powders such as yam, sweet potato, and potato; nut powders such as almond powder and peanut flour; proteins such as gluten and soy protein; starches other than component (a), such as unprocessed starch, esterified starch, etherified starch, pregelatinized starch, acid-treated starch, oxidized starch, enzyme-treated starch, and resistant starch; polysaccharides such as dextrin; sugar, fructose, glucose, isomerized sugar, invert sugar, and oligosaccharides. Examples of suitable ingredients include sugars such as sugar, trehalose, and sugar alcohols; powdered sweeteners such as aspartame and acesulfame potassium; dairy products such as skim milk powder, whole milk powder, and cheese powder; flavoring ingredients such as cocoa powder and matcha powder; powdered oils and fats; seasonings such as salt, powdered soy sauce, granulated soup stock, powdered soup stock, kelp powder, kelp tea base, dried sardine powder, bonito flakes powder, and sodium glutamate; dietary fiber such as bran, cellulose, and indigestible dextrin; eggs such as egg white powder and whole egg powder; thickeners such as guar gum and alginate esters; and leavening agents such as baking soda and baking powder. Furthermore, the Mizutane dough preferably contains one or more powder ingredients selected from grain flour, starch, sugars, leavening agents, yam flour, thickeners, and seasonings, more preferably one or more ingredients selected from grain flour, starch, sugars, leavening agents, and seasonings, even more preferably one or more ingredients selected from grain flour and starch, even more preferably grain flour, even more preferably one or more ingredients selected from wheat flour and rice flour, and even more preferably wheat flour.

[0041] The water-based dough of this embodiment may further contain edible oils and fats. The edible oils and fats are not limited to those used for cooking, but examples include vegetable oils such as rapeseed oil, soybean oil, corn oil, sesame oil, coconut oil, palm oil, palm kernel oil, rice oil, cottonseed oil, safflower oil, sunflower oil, olive oil, linseed oil, peanut oil, monkey fat, cocoa butter, and shea butter; animal oils and fats such as beef tallow, lard, chicken fat, milk fat, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides. Also included are processed oils and fats obtained by fractionating, hydrogenating, transesterifying, or otherwise processing the above vegetable oils, animal oils, and synthetic oils and fats. These may be used alone or in combination of two or more.

[0042] The edible oils and fats may be blended into the water-based dough as edible oils and fats themselves, or may be blended in the form of butter, margarine, shortening, fat spread, cream, etc. In this embodiment, the edible oils and fats are preferably blended in the form of one or more selected from the group consisting of rapeseed oil, soybean oil, butter, margarine, shortening, fat spread, and cream.

[0043] When edible oils and fats are contained in the water-based dough, the content of the edible oils and fats in the dough is preferably 0.5% by mass or more, more preferably 1% by mass or more, and even more preferably 1.5% by mass, based on the total mass of the water-based dough. The content of the edible oils and fats in the water-based dough is preferably 8% by mass or less, more preferably 5% by mass or less, and even more preferably 4% by mass or less, based on the total mass of the water-based dough.

[0044] The water-based dough of this embodiment may contain ingredients other than the aforementioned powder ingredients and edible fats and oils. Examples of other ingredients include liquid sugars such as honey, brown sugar syrup, and maple syrup; grated or paste of vegetables and potatoes such as carrots, spinach, tomatoes, sweet potatoes, potatoes, and yams; baker's yeasts such as fresh yeast, dry yeast, and semi-dry yeast; emulsifiers; pH adjusters; and flavorings.

[0045] In addition, the mizutane dough can contain ingredients other than the raw materials contained in the dough described above. Ingredients are usually added after the mizutane dough is prepared, and specific examples include dried fruits such as raisins, lemon peel, and orange peel; nuts such as diced almonds and walnuts; vegetables such as cabbage and green onions; seafood such as octopus and squid; meat such as pork and beef; oils and fats such as drizzling oil and simmering oil; pickled ginger; tempura bits; noodles; and cheese. Okonomiyaki and other dishes may also be topped with eggs such as fried eggs, but in this case, the eggs are not included in the raw materials of the mizutane dough.

[0046] The method for producing water-based dough in this embodiment includes a step of blending the aforementioned component (a) with water-based dough ingredients. A detailed description of component (a) is omitted here, as it was previously described in [1. Water-based dough improver for baked foods].

[0047] In the method for producing the water-based dough, the step of blending component (a) with the water-based dough raw material is not particularly limited, but it is preferable to produce it through the following steps. Step (1) Mixing component (a) and powdered raw materials other than component (a) Step (2) A step of adding raw materials containing water to the mixture obtained in step (1) and mixing them.

[0048] [3. Mixed flour for baking food with water-based dough] In this embodiment, the mix flour for water-based baked food contains component (a) and one or two selected from the group consisting of grain flour and sugars. As specific examples of grain flour and sugar, powdered products among those exemplified as ingredients to be mixed into the water-based dough can be used.

[0049] The content of component (a) in the mix flour for baked food with water-based dough is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.5% by mass or more, even more preferably 0.8% by mass or more, and even more preferably 1% by mass or more, based on the total mix flour for baked food with water-based dough, from the viewpoint of improving the melt-in-the-mouth texture and moistness of the baked food with water-based dough and suppressing deterioration over time. Also, from the same viewpoint, the content of component (a) in the mix flour for baked food with water-based dough is preferably 25% by mass or less, more preferably 18% by mass or less, even more preferably 13% by mass or less, even more preferably 8% by mass or less, even more preferably 5% by mass or less, and particularly preferably 4% by mass or less.

[0050] [4. Water-based baked food and its manufacturing method] The water-based dough baked food product of this embodiment contains the aforementioned component (a) and powdered ingredients other than component (a). A detailed explanation of component (a) is omitted here, as it was previously described in [1. Improver for water-based dough baked food products]. As the powdered ingredients, those exemplified as powdered ingredients to be blended in water-based dough can be used.

[0051] In this embodiment, the content of component (a) relative to the total content of the powdered raw materials and component (a) in the water-based baked food is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.5% by mass or more, even more preferably 0.8% by mass or more, and even more preferably 1% by mass or more, based on the total content of the powdered raw materials and component (a), from the viewpoint of improving the melt-in-the-mouth texture and moistness of the water-based baked food and suppressing deterioration over time. Also, from the same viewpoint, the content of component (a) in the water-based baked food is preferably 25% by mass or less, more preferably 18% by mass or less, even more preferably 13% by mass or less, even more preferably 8% by mass or less, even more preferably 5% by mass or less, and particularly preferably 4% by mass or less, based on the total content of the powdered raw materials and component (a).

[0052] Furthermore, the water-based dough baked food product may contain ingredients other than the above-mentioned ingredient (a) and powder ingredients, and specific examples of other ingredients include the ingredients mentioned above for the water-based dough.

[0053] The method for producing a water-based dough baked food in this embodiment includes a step of obtaining water-based dough by the above-mentioned method, and a step of heating and cooking the water-based dough.

[0054] The cooking method used in the step of cooking the water-based dough is not particularly limited, but is preferably baking or frying, more preferably baking using various molds or flat iron / copper plates and baking machines, hot plates, frying pans, or ovens equipped with them, and even more preferably baking using various molds or flat iron / copper plates and baking machines, hot plates, or frying pans equipped with them. Automatic baking machines capable of continuous baking, such as crepes, can also be used. The heating conditions are not particularly limited, but the dough can be baked, for example, at a temperature of 150°C to 280°C for 1 minute to 40 minutes, preferably 2 minutes to 20 minutes.

[0055] In addition, the method for producing a water-based baked food product in this embodiment may include a step of adding a topping or incorporating a filling after the above-mentioned step of cooking. Toppings and fillings include creams such as custard cream and whipped cream; fruits such as bananas and oranges; chocolate chips; nuts; jams and fruit sauces; ice cream; green laver; bonito flakes; pickled ginger; and salads such as tuna mayonnaise and potato salad.

[0056] Furthermore, the method for producing a baked food product with water-based dough according to this embodiment may include a storage step after the above-mentioned cooking step, before or after the step of adding a topping or encapsulating a filling. The temperature of the storage step is not limited, but may include a step of storing the product at a temperature of preferably 10°C or less, more preferably above 0°C and 10°C or less. Furthermore, the baked food product with water-based dough may be reheated after the preservation step. The reheating method is not limited, but microwave heating is preferred. [5. Methods for preventing deterioration of baked foods made with water-based batter over time] The method for suppressing deterioration over time of a water-based dough baked food in this embodiment is characterized by including a step of blending the aforementioned component (a) into the water-based dough ingredients. A detailed description of component (a) is omitted here, as it was previously described in [1. Water-based dough improver for baked foods]. Furthermore, a detailed description of the process of blending component (a) with the water-based dough ingredients is omitted here, as it was previously described in [2. Water-based dough and its manufacturing method]. Here, deterioration over time of baked foods made with water-based dough refers to dryness due to drying over time, hardening and grittiness due to aging of the starch contained in the baked foods made with water-based dough, etc. Here, in this specification, suppressing deterioration over time of baked foods made with water-based dough is sometimes expressed as being excellent in terms of resistance to aging. The deterioration over time is preferably deterioration over time after refrigerated storage or thawing after frozen storage, for example, deterioration over time after storage at a temperature of 10°C or lower, more preferably higher than 0°C and lower than 10°C.

[0057] [6. Method for improving the texture of baked foods made with water-based dough] The method for improving the texture of a water-based dough baked food in this embodiment is characterized by including a step of blending the aforementioned component (a) into the water-based dough ingredients. A detailed description of component (a) is omitted here, as it was previously described in [1. Water-based dough improver for baked foods]. Furthermore, a detailed description of the process of blending component (a) with the water-based dough ingredients is omitted here, as it was previously described in [2. Water-based dough and its manufacturing method]. Here, improving the texture of a water-based baked food product means improving the melt-in-the-mouth texture and moistness. Melt-in-the-mouth texture refers to the ability of a water-based baked food product to disappear smoothly from the mouth when placed in the mouth and chewed. The method for improving the texture of baked foods made from water-based dough is a method for improving the texture immediately after baking, after refrigerated storage, or after thawing after frozen storage, and is particularly suitable as a method for improving the texture after refrigerated storage or thawing after frozen storage. Furthermore, the method is particularly suitable as a method for improving the texture after storage at a temperature of 10°C or lower, more preferably above 0°C and below 10°C. [Example]

[0058] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples in any way.

[0059] In carrying out the present invention, the following raw materials were used: (Component (a)) Food starch composition 1: Produced by the method described in Production Example 1 below. (powder raw material) Crepe mix: "Crepe Mix S840" manufactured by Nippon Co., Ltd. Pancake mix: "Pancake Mix S634" manufactured by Nippon Co., Ltd. Starch 1: Pregelatinized acetylated cross-linked tapioca starch "Gelcol GT-α", manufactured by J-Oil Mills Co., Ltd. (edible fats and oils) Rapeseed oil: J-Oil Mills Co., Ltd. (water content: less than 0.5% by mass) (egg) Whole eggs (75% moisture by mass)

[0060] <Production example 1: Food grade starch composition 1> A raw material mixture consisting of 2 kg of raw potato starch (J-Oil Mills, Inc., "Gelcol BP-200") and 15 g of polyglycerol fatty acid ester (DuPont Specialty Products, Inc., "GRINDSTED PGE55-M" (HLB: approximately 7, average degree of polymerization of polyglycerol: 3 or less, constituent fatty acids: stearic acid, a small percentage of palmitic acid)) was heat-treated for 15 seconds in a twin-screw extruder (Kowa Kogyo Co., Ltd., "KEI-45-15") while adding water at 11.5% by mass (50 g / min) to the flour. The resulting heat-treated material was placed in a thermostatic chamber set at 110°C for 30 minutes and dried until the moisture content reached 10% by mass. The dried heat-treated product was pulverized in a benchtop pulverizer and passed through a JIS-Z8801-1 sieve with 0.25 mm openings. The undersieve fraction was collected to obtain food starch composition 1. The conditions for the twin-screw extruder were a barrel temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a maximum pressure in the barrel of 5 MPa, and a screw rotation speed of 230 rpm.

[0061] <Test Example 1> Crepes were prepared as baked foods using the water-based batter according to the following method using the formulation shown in Table 1, and the resulting crepes were evaluated. [Making crepes] 1. The powdered raw materials and, for each example, component (a) were added to a bowl and mixed lightly. 2. Add water and egg mixture to step 1 above and mix with a whisk until smooth. 3. Add rapeseed oil to the above 2. and mix lightly. 4. The water-based dough obtained in step 3 above was scooped up with a ladle and poured into a 28cm diameter frying pan at a rate of 80g per sheet, and spread thinly. 5. The frying pan from step 4 above was baked on an induction stove (Iris Ohyama, IHK-T32-B) at scale 1 for 2 minutes on one side, then flipped over for 1 minute, for a total of about 3 minutes to obtain crepes. 6. The resulting crepes were wrapped in food wrap and stored overnight at 5°C, after which their masses were measured using a personal electronic balance (A&N, EK-15KL) and evaluated. For Control Example 1-1 and Example 1-3, the moisture content of the crepes after overnight storage at 5°C was measured using a heat-dry moisture meter (A&N, MS-70), and the water activity was measured using a water activity estimation device (AS ONE, SP-W).

[0062] The resulting crepes were tasted by a panel of five experts, who evaluated the crepes' melt-in-the-mouth texture, moistness, and resistance to staleness using the following criteria. The scores listed in the table are the consensus scores of the five experts. The evaluation results are also shown in Table 1. If the evaluation result fell between the scores, the midpoint was used as the score. For example, if the score was between 3 and 4, it was given a score of 3.5. Here, the term "not easily noticeable retrogradation" means that hardening or dryness due to retrogradation of starch in the crepe after baking is not easily noticeable.

[0063] (Evaluation criteria: melt-in-your-mouth) 5: Melts in the mouth much better than Control Example 1-1 4: Melts in the mouth better than Control Example 1-1 3: Melts in the mouth similar to Control Example 1-1 2: Melts in the mouth worse than Control 1-1 1: Melt-in-mouth texture is much worse than Control 1-1 (Evaluation criteria: moist feeling) 5: The moist feeling is much better than that of Control Example 1-1 4: Moisturizing feeling better than Control Example 1-1 3: Moist feeling equivalent to that of Control Example 1-1 2: Less moist than Control 1-1 1: Much worse moist feeling than Control Example 1-1 (Evaluation criteria: resistance to aging) 5: Much less aging than control example 1-1 4: Less noticeable aging than control example 1-1 3: Feels aging similar to control case 1-1 2: Aging is more noticeable than in control case 1-1 1: Much more sensitive to aging than control 1-1

[0064] [Table 1]

[0065] As a result, the crepes obtained by blending the water-based dough improving agent for baked foods of the present invention had superior melt-in-the-mouth texture and moistness compared to the control example. As shown in Table 1, Examples 1-1 to 1-4, which contained component (a), had better melt-in-the-mouth texture, moistness, and resistance to aging after refrigerated storage than Control Example 1-1. In particular, by increasing the content of component (a), the mass increased in a concentration-dependent manner when refrigerated overnight after baking. In other words, each Example retained more moisture than the Control Example, even when refrigerated overnight. In addition, for Examples 1-5 and 1-6, in which the amount of component (a) was the same as in Example 1-3 but the amount of water added to the dough was increased or decreased, Example 1-5, which added more water, had particularly good melt-in-the-mouth texture, moist feeling, and resistance to aging. On the other hand, even when the amount of water was increased using only mixed flour without containing component (a), as in Comparative Example 1-1, the melt-in-the-mouth texture, moist feeling, and anti-staling sensation were not improved, and in fact were reduced.Furthermore, even when other starches were added and water was added, as in Comparative Example 1-2, the mass did not increase when stored in a refrigerator overnight after baking, and the melt-in-the-mouth texture, moist feeling, and anti-staling sensation were not improved.

[0066] <Test Example 2> Pancakes were prepared as a water-based baked food product using the ingredients listed in Table 2 and the method described below. [Making pancakes] 1. Add all the powder ingredients to a bowl and mix lightly. 2. Add water and egg mixture to step 1 above and mix with a whisk until smooth. 3. The water-based dough obtained in step 2 above was scooped up with a ladle and poured into a 28 cm diameter frying pan at a rate of 60 g per sheet, and spread out. 4. The frying pan from step 3 above was baked on an induction stove (Iris Ohyama, IHK-T32-B) at scale 2 for 2 minutes on one side, then flipped over for 1 minute, for a total of about 3 minutes to obtain pancakes.

[0067] [Table 2]

[0068] As a result, the obtained hot cakes were superior in melt-in-the-mouth texture and moistness compared to Control Example 2-1. Furthermore, even when the obtained hot cakes of Example 2-1 were refrigerated overnight, they were superior in melt-in-the-mouth texture, moistness, and resistance to aging compared to Control Example 2-1.

Claims

1. An improver for water-based baked foods containing the following ingredient (a) as an active ingredient: Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

2. 2. The water-based dough improver for baked foods according to claim 1, wherein the average degree of polymerization of the polyglycerol fatty acid ester of component (a) is 2 or more and 9 or less.

3. The water-based dough baked food improver according to claim 1 or 2, wherein the water-based dough baked food is one selected from the group consisting of crepes, pancakes, hotcakes, okonomiyaki, takoyaki, dorayaki, imagawayaki, and taiyaki.

4. A water-based dough containing the following component (a), powdered raw materials other than the component (a), and water. Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

5. The water-based dough according to claim 4, wherein the content of component (a) relative to the total content of the powder raw material and component (a) in the water-based dough is 0.2 mass% or more and 25 mass% or less.

6. The water-based dough according to claim 4 or 5, wherein the water content per 100 parts by mass of the total of the powder raw material and the component (a) in the water-based dough is 80 parts by mass or more and 250 parts by mass or less.

7. A mix flour for water-based baked foods, comprising the following component (a) and one or two selected from the group consisting of cereal flours and sugars: Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

8. A water-based baked food product comprising the following component (a) and a powder raw material other than the component (a). Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

9. The food product according to claim 8, wherein the content of component (a) relative to the total content of the powder raw materials and component (a) in the water-based baked food product is 0.2% by mass or more and 25% by mass or less.

10. A method for producing water-based dough, comprising the step of blending the following component (a) into water-based dough raw material. Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

11. A method for producing a baked food product made from water-based dough, comprising a step of heating and cooking the water-based dough obtained by the method described in claim 10.

12. A method for suppressing deterioration over time of a water-based dough baked food, the method comprising the step of blending the following component (a) into the dough ingredients of the water-based dough baked food. Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

13. A method for improving the texture of a water-based dough baked food, comprising the step of blending the following component (a) into the dough ingredients of the water-based dough baked food. Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

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