Bakery food mix, bakery food prepared using same, and method for producing the same

Abstract

To provide a bakery food mix that contains 50 mass% or more of whole wheat flour and can produce a bakery food having a soft and fluffy texture.SOLUTION: A bakery food mix containing 50 mass% or more of whole wheat flour, active gluten, and soybean flour.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to a bakery food mix containing 50% by mass or more of whole wheat flour and capable of producing bakery foods with a soft and fluffy texture. The present disclosure also relates to bakery foods using the bakery food mix and a method for producing the same. [Background technology]

[0002] Pancakes and other bakery foods are popular due to their appealing texture and the ease with which they can be varied with toppings, etc. In addition, bakery food mixes, which are pre-mixed powder ingredients required for preparing bakery foods, are also commercially available, making it easy to prepare bakery foods.

[0003] Various formulations for improving bakery foods have been proposed in the past, not only in terms of texture and taste but also in terms of nutrition. For example, Patent Document 1 describes a high-protein pancake mix containing whey protein, wheat protein, inulin, and cornstarch as a pancake mix capable of producing delicious, high-protein pancakes. Patent Document 2 also describes a bakery food mix that contains dietary fiber, is low in sugar and calories, and yet is capable of producing bakery foods with excellent texture. The bakery food mix contains soluble dietary fiber, resistant starch, non-digestible starch, and cereal flour, with the soluble dietary fiber content being 3 to 50% by mass and the total content of the resistant starch and the non-digestible starch being 2 to 70% by mass. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-142542 [Patent Document 2] Japanese Patent Application Publication No. 2019-017275 Summary of the Invention [Problem to be solved by the invention]

[0005] Many bakery foods use wheat flour, which is milled by removing the wheat grain's outer layer and germ, as the main ingredient. The outer layer and germ of wheat grains are rich in nutrients such as dietary fiber, protein, lipids, minerals, and vitamins, so wheat flour, which loses the nutrients contained in the wheat grain, is nutritionally inferior to whole wheat flour. Therefore, bakery foods that use whole wheat flour as the main ingredient are beneficial as highly nutritious foods that can replenish nutrients that are often lacking in a balanced manner.

[0006] However, increasing the whole wheat flour content in bakery food mixes to 50% by mass or more has the drawback of resulting in a hard texture in the cooked bakery food due to the increased dietary fiber content, etc. It has been known that dairy proteins can be used to adjust the hardness and protein content of bakery foods, but the addition of dairy proteins makes the dough sticky and reduces the rise of the bakery food after cooking. Furthermore, when dairy proteins are added to bakery food mixes containing 50% by mass or more of whole wheat flour, the bakery food tends to become even harder after cooking. It has also been known that thickening polysaccharides and emulsifiers can be used to solve problems such as the stickiness of the dough caused by the addition of dairy proteins and the rise caused by stickiness, but the addition of these ingredients increases costs and, depending on the type of emulsifier added, makes it impossible to follow the clean label trend.

[0007] Therefore, an object of the present disclosure is to provide a mix for bakery foods that contains 50% by mass or more of whole wheat flour and that can be used to produce bakery foods with a fluffy and soft texture. [Means for solving the problem]

[0008] The present inventors conducted extensive research to solve the above-mentioned problems and found that by using a bakery food mix containing 50% by mass or more of whole wheat flour, as well as active gluten and soy flour, bakery foods with a soft and fluffy texture can be obtained. Furthermore, the inventors also found that when the mass ratio of the total amount of active gluten and soy flour to 100 parts by mass of whole wheat flour in the bakery food mix is ​​20 to 40 parts by mass, the rise of the bakery food after cooking is improved. The present disclosure was completed based on these findings and through further research.

[0009] That is, the present disclosure provides the inventions of the following aspects. Item 1. Bakery food mix containing 50% or more by mass of whole wheat flour, active gluten, and soy flour. Item 2. The bakery food mix according to Item 1, wherein the total amount of active gluten and soy flour is 1 to 60 parts by mass per 100 parts by mass of whole wheat flour. Item 3. The bakery food mix according to Item 1 or 2, containing 0.05 to 15 parts by mass of the active gluten and 0.5 to 50 parts by mass of the soy flour per 100 parts by mass of the whole wheat flour. Item 4. The bakery food mix according to any one of Items 1 to 3, which does not contain at least one selected from the group consisting of milk proteins, thickening polysaccharides, and emulsifiers. Item 5. The bakery food mix according to any one of Items 1 to 4, wherein the bakery food is a non-fermented bakery food. Item 6. A bakery food product obtained using the bakery food mix according to any one of Items 1 to 5. Item 7. A method for producing bakery food, comprising the following steps: A step of preparing dough by adding a liquid to the bakery food mix according to any one of items 1 to 5 and mixing it; A process of heat treating the obtained dough. [Effects of the Invention]

[0010] The bakery food mix of the present disclosure can provide bakery foods with a fluffy and soft texture after cooking, even though it contains 50% or more by mass of whole wheat flour. Furthermore, the bakery food mix of the present disclosure can achieve a fluffy and soft texture without using milk proteins, thickening polysaccharides, or emulsifiers, eliminating the need for artificial emulsifiers and enabling clean label trends to be followed. Furthermore, one embodiment of the bakery food mix of the present disclosure can provide bakery foods with not only a fluffy and soft texture but also good rise after cooking. Furthermore, the bakery food mix disclosed herein contains 50% or more by mass of nutrient-rich whole wheat flour, as well as soy protein, making it possible to easily prepare nutritious bakery foods at home, thereby contributing to the achievement of SDG 3's goal of "Good health and well-being for all," which states, "Ensure healthy lives and promote well-being for all at all ages." Furthermore, because the bakery food mix disclosed herein uses whole wheat flour including the wheat bran and germ, it can contribute to reducing food waste and can also contribute to the achievement of SDG 12's goal of "Responsible consumption and production" and SDG 13's goal of "Take urgent action to combat climate change." DETAILED DESCRIPTION OF THE INVENTION

[0011] 1.Definition It should be understood that the terms used in this disclosure are used in the sense commonly used in the art unless otherwise specified. Therefore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure pertains.

[0012] In the present disclosure, the term "bakery food" refers to a food obtained by heat-treating dough made primarily from flour. Bakery foods include fermented bakery foods, in which the dough is fermented before being subjected to heat treatment, and non-fermented bakery foods, in which the dough is not fermented.

[0013] In this disclosure, the term "bakery food mix" refers to a prepared flour (premix) that has been mixed in advance to produce bakery food.

[0014] In the present disclosure, the content of each ingredient in a bakery food mix is ​​the percentage relative to the total amount (100% by mass) of the bakery food mix.

[0015] 2. Bakery food mixes The bakery food mix of the present disclosure is characterized by containing 50% by mass or more of whole wheat flour, active gluten, and soy flour. The bakery food mix of the present disclosure will be described in detail below.

[0016] [Whole wheat flour] The bakery food mix of the present disclosure contains 50% by mass or more of whole wheat flour. Whole wheat flour is a grain flour obtained by milling wheat grains as they are. In conventional bakery food mixes containing 50% by mass or more of whole wheat flour, bakery foods have a hard texture after cooking. However, the bakery food mix of the present disclosure contains 50% by mass or more of whole wheat flour and also contains active gluten and soy flour, which will be described later, making it possible to obtain bakery foods with a soft and fluffy texture.

[0017] The whole wheat flour may be any of whole wheat weak flour, whole wheat medium strength flour, and whole wheat strong flour, but when the bakery food is a pancake, whole wheat weak flour is preferred.

[0018] The whole wheat flour content in the bakery food mix of the present disclosure may be 50% by mass or more, preferably 60 to 85% by mass, more preferably 60 to 80% by mass, and even more preferably 60 to 70% by mass. In particular, when the whole wheat flour content in the bakery food mix of the present disclosure satisfies the range of 60 to 70% by mass, the bakery food after cooking can have a soft and fluffy texture and also can have good rise.

[0019] [Active gluten] The bakery food mix of the present disclosure contains active gluten, which is a gum-like substance (gluten, wheat protein) obtained by adding water to wheat flour to make dough and washing the dough with water, and then drying the gum-like substance into a powder.

[0020] In the bakery food mix of the present disclosure, the ratio of active gluten to whole wheat flour is, for example, 0.05 to 15 parts by mass, preferably 0.1 to 10 parts by mass, more preferably 0.3 to 7 parts by mass, and even more preferably 0.4 to 4 parts by mass of active gluten per 100 parts by mass of whole wheat flour.

[0021] The content of active gluten in the bakery food mix of the present disclosure is, for example, 0.05 to 10% by mass, preferably 0.1 to 7% by mass, more preferably 0.1 to 5% by mass, and particularly preferably 0.2 to 3% by mass. By satisfying this content, it is possible to appropriately form a gluten network structure in the bakery food, making it less likely to collapse and allowing the bakery food to have an even more suitable fluffy and soft texture.

[0022] [Soy flour] The bakery food mix of the present disclosure contains soy flour. In the present disclosure, the soy flour may be either raw soy flour made by powdering raw soybeans or heat-treated inactivated soy flour. In addition, the soybeans used as the raw material for the soy flour may be either full-fat soybeans or defatted soybeans.

[0023] In the bakery food mix of the present disclosure, the ratio of soy flour to whole wheat flour is, for example, 0.5 to 50 parts by mass, preferably 1 to 40 parts by mass, more preferably 5 to 35 parts by mass, and even more preferably 17 to 35 parts by mass of soy flour per 100 parts by mass of whole wheat flour. In particular, when the ratio of soy flour satisfies 17 to 35 parts by mass per 100 parts by mass of whole wheat flour, the bakery food after cooking can have a soft and fluffy texture and also exhibit good rise.

[0024] The soy flour content in the bakery food mix of the present disclosure is, for example, 5 to 35% by mass, preferably 5 to 30% by mass, more preferably 5 to 25% by mass, and particularly preferably 10 to 22% by mass. By satisfying this content, it is possible to appropriately form a gluten network structure in the bakery food, and it is possible to further suitably provide a fluffy and soft texture. In particular, when the soy flour content in the bakery food mix of the present disclosure satisfies 10 to 22% by mass, the bakery food after cooking can have a fluffy and soft texture and also exhibit good rise.

[0025] [Ratio of total amount of active gluten and soy flour to whole wheat flour] In the bakery food mix of the present disclosure, the ratio of the total content of active gluten and soy flour to the content of whole wheat flour is, for example, 1 to 60 parts by mass, preferably 5 to 50 parts by mass, more preferably 10 to 40 parts by mass, and even more preferably 20 to 40 parts by mass per 100 parts by mass of whole wheat flour. In particular, when the total content of active gluten and soy flour satisfies 20 to 40 parts by mass per 100 parts by mass of whole wheat flour, the bakery food after cooking can have a soft and fluffy texture and also exhibit good rise.

[0026] [Protein composition] The bakery food mix of the present disclosure contains wheat protein derived from wheat ingredients such as whole wheat flour, active gluten, and other wheat protein-containing ingredients, as needed. The wheat protein content in the bakery food mix of the present disclosure may be within a range that satisfies the content of the whole wheat flour and active gluten, for example, 4.1 to 12% by mass, preferably 4.5 to 15% by mass, more preferably 3 to 12% by mass, and particularly preferably 5 to 9% by mass. In the present disclosure, the wheat protein content in the bakery food mix refers to the content of the wheat protein itself in the bakery food mix, not the content of wheat ingredients such as whole wheat flour. For example, if a bakery food mix contains X2% by mass of whole wheat flour (wheat protein concentration X1% by mass) and Y2% by mass of active gluten (wheat protein concentration Y1% by mass), the wheat protein content in the bakery food mix will be [{(X1 × X2) + (Y1 × Y2)} / 100]% by mass.

[0027] The bakery food mix of the present disclosure also contains soy protein derived from soybean ingredients, such as the soy flour and other soy protein-containing ingredients blended as needed. The soy protein content in the bakery food mix of the present disclosure may be within a range that satisfies the soy flour content, for example, 0.4 to 15% by mass, preferably 0.7 to 12% by mass, more preferably 1 to 10% by mass, and even more preferably 1 to 8% by mass. In the present disclosure, the soy protein content in the bakery food mix refers to the content of the soy protein itself in the bakery food mix, not the content of the soybean ingredients itself, such as soy flour. For example, if soy flour with a soy protein concentration of X1% by mass is added to the bakery food mix at X2% by mass as the soy protein-containing ingredient, the soy protein content in the bakery food mix will be [(X1 × X2) / 100]% by mass.

[0028] The total content of wheat protein and soy protein in the bakery food mix of the present disclosure is, for example, 4.5 to 20 mass%, preferably 6 to 18 mass%, more preferably 8 to 15 mass%, and even more preferably 10 to 13 mass%.

[0029] [Milk protein, thickening polysaccharides, and emulsifiers] The bakery food mix of the present disclosure may contain at least one selected from the group consisting of milk protein, thickening polysaccharides, and emulsifiers. However, in a preferred embodiment of the bakery food mix of the present disclosure, at least one selected from the group consisting of milk protein, thickening polysaccharides, and emulsifiers is not contained. In another preferred embodiment of the bakery food mix of the present disclosure, at least two selected from the group consisting of milk protein, thickening polysaccharides, and emulsifiers are not contained. In yet another preferred embodiment of the bakery food mix of the present disclosure, milk protein, thickening polysaccharides, and emulsifiers are not contained. In conventional techniques, milk protein, thickening polysaccharides, and emulsifiers are used to adjust the hardness of bakery foods, but the bakery food mix of the present disclosure can have good softness even without containing milk protein, thickening polysaccharides, and emulsifiers.

[0030] [Other ingredients] The bakery food mix of the present disclosure may contain sugars as needed. "Sugars" is a general term for monosaccharides and disaccharides. Examples of sugars include granulated sugar, white sugar, brown sugar, brown sugar, and other sugars; isomerized sugar, and the like. When the bakery food mix of the present disclosure contains sugars, the content thereof may be appropriately set depending on the type of sugar used, and may be, for example, 1 to 25% by mass, preferably 5 to 20% by mass, and more preferably 10 to 15% by mass.

[0031] Furthermore, the bakery food mix of the present disclosure may contain salt as needed to adjust the taste. When salt is contained in the bakery food mix of the present disclosure, the content thereof is not particularly limited, but may be, for example, 0.01 to 5% by mass, preferably 0.1 to 3% by mass, and more preferably 0.5 to 2% by mass.

[0032] The bakery food mix of the present disclosure may also contain baking powder (leavening agent) to improve the rise of the bakery food after cooking. In particular, when the bakery food mix of the present disclosure is used for non-fermented bakery foods, it is preferable that the bakery food mix contains baking powder. When the bakery food mix of the present disclosure contains baking powder, the content thereof may be appropriately set depending on the type of baking powder used, and may be, for example, 1 to 8% by mass, preferably 1 to 5% by mass, and more preferably 2 to 4% by mass.

[0033] In addition to the ingredients described above, the bakery food mix of the present disclosure may contain other ingredients commonly used in the production of bakery foods, as needed. Examples of such other ingredients include flour (other than whole wheat flour), starch, dried eggs, gelling agents, stabilizers, enzymes, eggshell calcium, yeast, yeast food, flavoring agents, spices, and flavorings. The content of these other ingredients may be appropriately determined depending on the types of other ingredients used, the type of bakery food, and the like.

[0034] [Manufacturing method] The bakery food mix of the present disclosure can be obtained by mixing the above-mentioned ingredients.

[0035] [Applicable bakery food types] The type of bakery food that can be cooked using the bakery food mix of the present disclosure is not particularly limited, and examples include cakes such as pancakes (synonymous with hotcakes), cupcakes, sponge cakes, butter cakes, roll cakes, pound cakes, and muffins; baked goods such as waffles, choux pastries, and biscuits; fried goods such as donuts; and breads such as croissants, rolls, French bread, hardtack, rolls, and sliced ​​bread. Among these, the bakery food mix of the present disclosure is suitably used as a mix for non-leavened bakery foods, especially cakes, and particularly pancakes.

[0036] [Bakery food manufacturing] The production of bakery foods using the bakery food mix of the present disclosure can be carried out according to a general method for producing a bakery food mix, but specifically, it is sufficient if the method includes a step of preparing dough by adding a liquid to the bakery food mix of the present disclosure and mixing it, and a step of heat-treating the obtained dough.

[0037] The liquid used to prepare the dough may be appropriately selected depending on the type of bakery food to be produced, and examples thereof include water, milk, eggs, etc. The dough prepared using the bakery food mix may be either a batter (fluid dough) or a dough (lumpy dough) as long as it is appropriate for the type of bakery food to be produced. For example, when producing pancakes using the bakery food mix of the present disclosure, the batter may be prepared using the bakery food mix of the present disclosure.

[0038] The dough prepared using the bakery food mix of the present disclosure is fermented as necessary and then subjected to a heat treatment. The heat treatment may be carried out by a method appropriate to the type of bakery food to be produced, such as baking using a frying pan, oven, toaster oven, etc.; frying using cooking oil, etc. For example, when producing pancakes using the bakery food mix of the present disclosure, baking may be carried out in a frying pan. [Example]

[0039] The present disclosure will be specifically described below using examples, but the present invention is not limited to these examples.

[0040] 1.Material The compositions of the whole wheat flour, milk protein concentrate, soy flour, active gluten, thickening polysaccharides, and emulsifiers used in this test are as follows: Whole wheat flour : Whole wheat flour, containing 8% wheat protein by mass Active gluten : Contains 80% wheat protein by mass soy flour : Soybean powder made by heat-treating whole fat soybeans to inactivate enzymes, contains 34% soy protein by mass Milk Protein Concentrate : Contains 80% milk protein by mass thickening polysaccharides : Psyllium seed gum emulsifier : Sucrose palmitate

[0041] 2. Manufacturing pancake mix The ingredients shown in Tables 1 and 2 were mixed to produce a pancake mix.

[0042] [Table 1]

[0043] [Table 2]

[0044] 3. Making pancakes To 100 g of the resulting pancake mix, 50 g of liquid egg (whole egg) and 100 g of milk were added and mixed 80 times with a whisk to prepare a batter. The mixture was heated on a hot plate (Avien XGM24-BK) at power level 1. When the plate temperature reached 180°C, 100 ml of the batter was dropped onto the plate from a height of approximately 10 cm and baked for 3 minutes, then flipped over and baked for 3 minutes in the same manner. The resulting pancakes were then transferred to a wire rack and allowed to cool at 25°C for 30 minutes.

[0045] 4. How to evaluate pancakes 4-1.Softness of pancakes A compression test was performed using a rheometer (Shimadzu Texture Analyzer "EZ-SX") to measure the stress of the pancakes after they had been allowed to cool for 30 minutes. In the compression test, the pancake was placed in the center of the base, and a plunger (aluminum cylinder, φ20 mm) was pressed down 7.5 mm at a speed of 1 mm / sec and held there for 10 seconds, and the maximum stress at this point was taken as the measured value of stress. Stress measurements were performed three times, and the average value was calculated. Note that stress is a value that serves as an index of softness; the higher the stress, the harder the pancake, and the lower the stress, the softer the pancake.

[0046] 4-2. Pancake rise (height) After cooling for 30 minutes, the thickest part of the pancake (mainly the center) was measured with a ruler.

[0047] 4-3. Sensory evaluation of pancakes The softness and flavor of the pancakes were evaluated by five trained evaluators in accordance with JIS Z 9080:2004 "Sensory evaluation analysis - Methods." Specifically, after eating the pancakes after leaving them to cool for 30 minutes, the soft and fluffy texture and flavor of the pancakes were rated according to the following criteria. <Criteria for determining the fluffy softness of pancakes> 3 points: Very good fluffy and soft texture 2 points: Soft and fluffy texture 1 point: Not fluffy and hard 0 points: Very hard <Criteria for judging pancake flavor> 3 points: Very good 2 points: Good 1 point: Bad 0 points: Very bad

[0048] 5. Evaluation Results The results are shown in Tables 3 and 4. Pancakes made from a mix containing 50% by mass or more of whole wheat flour and no added active gluten or soy flour had a high stress and a hard texture (Comparative Example 1). Pancakes made from a mix containing 50% by mass or more of whole wheat flour and to which only active gluten or soy flour was added still had a hard texture (Comparative Examples 2 and 3). Pancakes made from a mix containing 50% by mass or more of whole wheat flour and milk protein were even harder (Comparative Example 4).

[0049] In contrast, pancakes made from a mix containing 50% or more by mass of whole wheat flour, active gluten, and soy flour had low stress and a soft, fluffy texture (Examples 1 to 3). In particular, when the mass ratio of the total amount of active gluten and soy flour to 100 parts by mass of whole wheat flour was 20 to 40 parts by mass, the pancakes also rose well (Examples 1 and 3). Furthermore, the pancakes of Examples 1 to 3 were superior in terms of softness and fluffiness to pancakes made from a mix containing milk protein, a thickening polysaccharide, and an emulsifier (Reference Example 1).

[0050] [Table 3]

[0051] [Table 4]

Claims

1. A mix for bakery foods containing 50% or more by mass of whole wheat flour, active gluten, and soy flour.

2. The bakery food mix according to claim 1, wherein the total amount of the active gluten and the soy flour is 1 to 60 parts by mass per 100 parts by mass of the whole wheat flour.

3. 3. The bakery food mix according to claim 1, wherein the active gluten is contained in an amount of 0.05 to 15 parts by mass and the soy flour is contained in an amount of 0.5 to 50 parts by mass per 100 parts by mass of the whole wheat flour.

4. The bakery food mix according to claim 1 or 2, which does not contain at least one selected from the group consisting of milk proteins, thickening polysaccharides, and emulsifiers.

5. The bakery food mix according to claim 1 or 2, wherein the bakery food is a non-fermented bakery food.

6. A bakery food product obtained using the bakery food mix according to claim 1 or 2.

7. A method for producing a bakery food product, comprising the steps of: A step of preparing dough by adding a liquid to the bakery food mix according to claim 1 or 2 and mixing the mixture; and The resulting dough is then heat treated.

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