Agent enabling high added water content in dough-based heated food, dough stickiness restrainer, caving restrainer for dough-based heated food, texture improving agent, volume increasing agent, method using the same, method for manufacturing dough using the same, and method for manufacturing dough-based heated food

Abstract

To provide technology that improves dough-heated foods or dough and enables an increase in the amount of water added to the dough-heated foods.SOLUTION: An agent enabling high added water content in dough-heated foods, having as its active ingredient one or more of the following reduced starch syrups selected from (a) to (d): (a) reduced starch syrup (low-sugar reduced starch syrup) having a sugar composition of 50 mass% or more of pentasaccharides or higher, (b) reduced starch syrup obtained by reducing a starch syrup having a dextrose equivalent of 10 or more but not exceeding 35 (low-sugar reduced starch syrup), (c) reduced starch syrup having a sugar composition of less than 30 mass% of monosaccharides and less than 50 mass% of pentasaccharides or higher (medium-sugar reduced starch syrup), (d) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of over 35 but not exceeding 55 (medium-sugar reduced starch syrup).SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to an agent that enables high hydration of dough-heated foods, an agent for inhibiting stickiness of dough, an agent for inhibiting caving in dough-heated foods, a texture-improving agent and a volume-increasing agent, methods for using them, a method for producing dough using them, and a method for producing dough-heated foods. [Background technology]

[0002] Dough refers to a food dough made by blending starch-based ingredients obtained from grains, beans, etc. with water and, if necessary, other ingredients (secondary ingredients), and is a relatively low-moisture, hard dough with poor fluidity. Dough is cooked by baking, steaming, frying, boiling, or other methods to be used as a cooked dough food. Specific examples include dough for bread, donuts, pies, noodles, dumplings, shumai, spring roll wrappers, manju wrappers, dumplings, and baked goods such as cookies and rice crackers. As mentioned above, there is a wide range of cooked dough foods, and the market is large, making them an important part of the food industry.

[0003] In recent years, high-hydration bread, which has a moist, fluffy, chewy, or soft texture, has become popular among breads, a typical type of dough-heated food. As the name suggests, high-hydration bread is made from dough with a high water content, which is desirable from the perspective of production costs as well as the fact that it increases the product yield per unit of raw material cost.

[0004] On the other hand, high-hydration bread has problems such as the dough becoming sticky and sticking to the manufacturing machine, the surface of the dough becoming rough, and other difficulties in handling during the manufacturing process, and the bread structure becoming weak and prone to caving. Therefore, technologies to improve high-hydration bread have been researched and developed, and for example, Patent Document 1 discloses a method for manufacturing high-hydration bread that does not cause stickiness or roughness in the dough by using a processed starch with specific physical properties and an endo-amylase. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Special Publication No. 2022-037867 Summary of the Invention [Problem to be solved by the invention]

[0006] However, although the technology described in Patent Document 1 is shown to improve dough stickiness and roughness, it is unclear whether it can also improve caving. Furthermore, the present inventors have recently discovered that increasing the amount of water added causes problems such as a coarse internal phase and a decrease in volume, but it is unclear whether the technology described in Patent Document 1 can solve these problems. Thus, even in light of the prior art, it cannot be said that there is a sufficient supply of technology that can improve dough or heated dough foods and solve the problems associated with increasing the amount of water added. In other words, the present invention aims to provide a technology that improves heated dough foods or dough and enables the amount of water added to be increased in heated dough foods. [Means for solving the problem]

[0007] As a result of extensive research, the present inventors have found that medium to low sugar reduced starch syrup (below, (A) to (D)) can suppress the stickiness of dough when the amount of water added to the dough is increased. They have also found that low sugar reduced starch syrup (below, (A) and (B)) can suppress caving in heated dough foods and improve the fineness and uniformity of the texture. Furthermore, they have found that powder or low sugar reduced starch syrup with a lower sugar content (obtained by reducing starch syrup with a dextrose equivalent of less than 27) can significantly increase the volume of heated dough foods. Based on these findings, the present inventors have completed the following inventions.

[0008] (1) The agent for enabling high hydration of a heated dough food according to the present invention contains, as an active ingredient, one or more reduced starch syrups selected from the following (A) to (D): (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more (low-sugar reduced starch syrup); (A) Reduced starch syrup (low sugar content reduced starch syrup) obtained by reducing starch syrup having a dextrose equivalent of 10 to 35, (C) Reduced starch syrup (medium sugar content reduced starch syrup) whose sugar composition is less than 30% by mass of monosaccharides and less than 50% by mass of 5 or more sugars; (e) Reduced starch syrup (medium sugar content reduced starch syrup) obtained by reducing starch syrup having a dextrose equivalent of more than 35 and less than 55.

[0009] (2) The stickiness inhibitor for dough according to the present invention contains, as an active ingredient, one or more reduced starch syrups selected from the following (A) to (D): (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more (low-sugar reduced starch syrup); (A) Reduced starch syrup (low sugar content reduced starch syrup) obtained by reducing starch syrup having a dextrose equivalent of 10 to 35, (C) Reduced starch syrup (medium sugar content reduced starch syrup) whose sugar composition is less than 30% by mass of monosaccharides and less than 50% by mass of 5 or more sugars; (D) Reduced starch syrup (medium sugar content reduced starch syrup) obtained by reducing starch syrup having a dextrose equivalent of more than 35 and not more than 55;

[0010] (3) The caving inhibitor for heated dough foods according to the present invention contains the following reduced starch syrup (a) and / or (b) as an active ingredient: (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more (low-sugar reduced starch syrup); (i) Reduced starch syrup (low sugar content reduced starch syrup) obtained by reducing starch syrup with a dextrose equivalent of 10 to 35.

[0011] (4) The texture improver for a heated dough food according to the present invention contains the following reduced starch syrup (A) and / or (B) as an active ingredient: (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more (low-sugar reduced starch syrup); (i) Reduced starch syrup (low sugar content reduced starch syrup) obtained by reducing starch syrup with a dextrose equivalent of 10 to 35.

[0012] (5) The volume-increasing agent for a heated dough food product according to the present invention contains, as an active ingredient, the following reduced starch syrup in powder form: (a) and / or (b): (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more (low-sugar reduced starch syrup); (i) Reduced starch syrup (low sugar content reduced starch syrup) obtained by reducing starch syrup with a dextrose equivalent of 10 to 35.

[0013] (6) In the present invention, the reduced starch syrup may be in powder form.

[0014] (7) In the present invention, the reduced starch syrup may be a reduced starch syrup obtained by reducing a starch syrup having a dextrose equivalent of less than 27.

[0015] (8) The method for producing dough according to the present invention includes a step of mixing the agent with ingredients constituting the dough.

[0016] (9) The method for producing a heated dough food according to the present invention includes a step of heating a dough containing the agent.

[0017] (10) The method for enabling high hydration of a heated dough food according to the present invention comprises the step of mixing one or more reduced starch syrups selected from the following (A) to (D) with ingredients constituting the dough: (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more (low-sugar reduced starch syrup); (i) Reduced starch syrup (low sugar content reduced starch syrup) obtained by reducing starch syrup with a dextrose equivalent of 10 to 35. (C) Reduced starch syrup (medium sugar content reduced starch syrup) whose sugar composition is less than 30% by mass of monosaccharides and less than 50% by mass of 5 or more sugars; (e) Reduced starch syrup (medium sugar content reduced starch syrup) obtained by reducing starch syrup having a dextrose equivalent of more than 35 and less than 55.

[0018] (11) The method for suppressing stickiness of dough according to the present invention comprises a step of mixing one or more reduced starch syrups selected from the following (A) to (D) with ingredients constituting the dough: (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more (low-sugar reduced starch syrup); (i) Reduced starch syrup (low sugar content reduced starch syrup) obtained by reducing starch syrup with a dextrose equivalent of 10 to 35. (C) Reduced starch syrup (medium sugar content reduced starch syrup) whose sugar composition is less than 30% by mass of monosaccharides and less than 50% by mass of 5 or more sugars; (e) Reduced starch syrup (medium sugar content reduced starch syrup) obtained by reducing starch syrup having a dextrose equivalent of more than 35 and less than 55.

[0019] (12) A method for suppressing caving in a heated dough food according to the present invention comprises the step of mixing the following reduced starch syrup (a) and / or (b) with ingredients constituting the dough: (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more (low-sugar reduced starch syrup); (i) Reduced starch syrup (low sugar content reduced starch syrup) obtained by reducing starch syrup with a dextrose equivalent of 10 to 35.

[0020] (13) The method for improving the texture of a heated dough food according to the present invention comprises the step of mixing the following reduced starch syrup (a) and / or (b) with ingredients constituting the dough: (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more (low-sugar reduced starch syrup); (i) Reduced starch syrup (low sugar content reduced starch syrup) obtained by reducing starch syrup with a dextrose equivalent of 10 to 35.

[0021] (14) A method for increasing the volume of a heated dough food product according to the present invention comprises the step of mixing the following reduced starch syrup (A) and / or (B), which is in powder form, with ingredients constituting dough: (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more (low-sugar reduced starch syrup); (i) Reduced starch syrup (low sugar content reduced starch syrup) obtained by reducing starch syrup with a dextrose equivalent of 10 to 35. [Effects of the Invention]

[0022] According to one aspect of the present invention, it is possible to suppress stickiness of dough. Furthermore, according to one aspect of the present invention, it is possible to suppress caving of a dough-heated food. Furthermore, according to one aspect of the present invention, it is possible to make the texture of the inner phase of a dough-heated food finer or more uniform. Furthermore, according to one aspect of the present invention, it is possible to increase the volume of a dough-heated food, thereby improving its volume.

[0023] Stickiness of dough and caving, coarse texture, and volume loss in heated dough foods are problems that can arise when the amount of water added to the dough is increased, but the present invention can solve some or all of these problems. Therefore, the present invention makes it possible to increase the amount of water added to heated dough foods. This can contribute to the production of heated dough foods with desired textures such as moist, chewy, and fluffy, as well as to improving product yields and reducing production costs. [Brief explanation of the drawings]

[0024] [Figure 1] Photographs showing the method for measuring the caving depth in Example 1. [Figure 2] (I) is a bar graph showing the caving depth of bread without reduced starch syrup (Sample 1) and breads containing low-sugar reduced starch syrup (b) (Sample 2) and low-sugar reduced starch syrup (a) (Sample 3) at a moisture content of 69 bakers'%. (II), (III), and (IV) are bar graphs showing the caving depth of bread without reduced starch syrup (Samples 4, 7, and 10) and breads containing low-sugar reduced starch syrup (b) (Samples 5, 8, and 11) and low-sugar reduced starch syrup (a) (Samples 6, 9, and 12) at moisture contents of 73, 75, and 79 bakers'%, respectively. [Figure 3] 1 is a bar graph showing the adhesive force of bread dough (sample 1) containing no reduced starch syrup and bread dough (samples 2 to 5) containing various reduced starch syrups. [Figure 4] This is a photograph showing the degree of adhesion when the palm of the hand is pressed against bread dough (sample 1) without reduced starch syrup and bread dough (sample 4) with low sugar reduced starch syrup (b). [Figure 5] These are photographs showing the internal structure of bread containing no reduced starch syrup (samples 1 and 4), and bread containing low-sugar reduced starch syrup (b) (samples 2 and 5) and low-sugar reduced starch syrup (a) (sample 3). [Figure 6] (I) is a bar graph showing the volume of bread (Sample 1) without reduced starch syrup and bread containing low-sugar reduced starch syrup (b) (Sample 2) and low-sugar reduced starch syrup (a) (Sample 3) at a moisture content of 71 bakers%. (II) is a bar graph showing the volume of bread (Sample 4) without reduced starch syrup and bread containing low-sugar reduced starch syrup (b) (Sample 5) and low-sugar reduced starch syrup (a) (Sample 6) at a moisture content of 73 bakers%. [Figure 7] 1 is a bar graph showing the adhesive force of bread dough (sample 1) containing no reduced starch syrup and bread dough (samples 2 to 5) containing 1 to 7 baker's% of low-sugar reduced starch syrup (b). DETAILED DESCRIPTION OF THE INVENTION

[0025] The present invention will be described in detail below.

[0026] The present invention provides the following agents (i) to (iv). In the present invention, (i) to (iv) may be collectively referred to as "the agent of the present invention" or "the agent", or any one of them may be referred to as "the agent of the present invention". (i) an agent that enables high hydration of dough-heated foods; (ii) a dough anti-sticking agent; (iii) caving inhibitors for dough-cooked foods; (iv) Texture improver for heated dough foods; (v) Volume increasing agents for dough-heated foods.

[0027] As mentioned above, "dough" refers to a food dough that has a relatively low water content and is hard and lacks fluidity, among food doughs made by blending starch-based ingredients such as grain flour or beans with water or water and secondary ingredients. In the present invention, dough may also be simply referred to as "dough" or "food dough."

[0028] "Heated dough food" refers to a food produced by heating dough. Examples of methods for heating dough include baking, steaming, deep-frying, and boiling, but are not limited to these. Any heating method that makes the dough edible or improves the taste can be used.

[0029] Specific examples of heated dough foods include breads, donuts, pies, Danish pastries, pizza, steamed buns, muffins, Chinese steamed buns, Karinto, noodles, dumplings, shumai, spring roll wrappers, dumplings, baked goods such as cookies and rice crackers, cakes such as crepes, pancakes, hotcakes, and sponge cakes, tortillas, and steamed buns.

[0030] Bread is a food product made by heating bread dough, and the dough rises due to carbon dioxide produced by fermentation or gases such as carbon dioxide and ammonia produced by the chemical reaction of leavening agents.

[0031] (i) is an agent used to enable high hydration in dough-heated foods. Here, "enabling high hydration" means enabling the blending of a higher amount of water (high hydration) than the general moisture content in the dough-heated food. This agent can enable high hydration because it can reduce the degree of defects caused by high hydration (for example, stickiness of the dough, caving in the dough-heated food, coarse texture of the internal phase, volume loss, etc.).

[0032] Here, the typical moisture content of a heated dough food product, for example, bread, can be about 60 to 70 baker's % (parts by weight when flour is 100). This typical moisture content varies depending on the amount of sugar (sugar, granulated sugar, etc.), and specific examples include the following: <General moisture content of bread> (baker's %) Sugar content less than 10% (French bread, sliced ​​bread, etc.): Water content about 70% Sugar content of about 10-19% (butter rolls, sweet bread, etc.): Water content of about 65% Sugar content of about 20-30% (sweet breads, Danish pastries, sweet rolls, etc.): Water content of 60% or less

[0033] In the case of bread, if the moisture content exceeds the general moisture content listed above, it is usually called high-hydration bread, and it is more likely to suffer from the problems mentioned above.

[0034] (ii) is an agent used to suppress the stickiness of dough. Here, "stickiness of dough" refers to the degree to which the dough becomes sticky and adheres to hands, manufacturing equipment, etc. "Suppressing the stickiness of dough" refers to reducing the degree of stickiness of dough. The degree of stickiness of dough can be confirmed by a sensory evaluation when touching the dough with hands, or by measuring the adhesiveness or adhesive force by stress measurement using a physical property measuring device (rheometer).

[0035] (iii) is an agent used to prevent caving in dough-heated foods. "Caving" refers to the state in which the sides or top of a dough-heated food become dented and deformed after heating. "Preventing caving" means eliminating or reducing the degree of such deformation.

[0036] The internal phase of a cooked dough food may show traces of numerous air bubbles (sudachi, air bubble structure) that were formed during fermentation and leavening. The size and number of these hole-like air bubble traces, as well as the thickness and uniformity of the membrane that makes up the air bubbles, are referred to as the texture of the internal phase.

[0037] (iv) is an agent used to improve the texture of a dough-heated food. In the present invention, "improving the texture" refers to making the texture of the internal phase of a dough-heated food finer and / or increasing the uniformity of the texture. Note that "fine texture" means that the diameter of the holes in the sudachi is small, the number of holes is large, and the membrane that makes up the holes is thin. Furthermore, "high uniformity of texture" means that the diameters of the holes in the many sudachi citrus fruits vary little and are all relatively uniform in diameter. The texture of the internal phase of a dough-heated food (for example, the crumb in the case of bread) can be confirmed by cutting the food so that the internal phase is visible, and then observing it visually or with a microscope.

[0038] (v) is an agent used to increase the volume of a dough-heated food. "Increasing the volume" of a dough-heated food means increasing the volume of the dough-heated food obtained per unit weight of dough or dough-heated food.

[0039] Reduced starch syrup is a sugar alcohol obtained by reducing starch syrup. Here, starch syrup is a substance obtained by saccharifying starch with acids or enzymes, and is a mixture of monosaccharides (glucose) and polysaccharides (oligosaccharides, dextrins, etc.). Therefore, reduced starch syrup is also a mixture containing two or more sugar alcohols, including monosaccharide sugar alcohols and polysaccharide (disaccharides, trisaccharides, tetrasaccharides, or pentasaccharides or more) sugar alcohols. Depending on the degree of saccharification, reduced starch syrup can be divided into high-saccharification reduced starch syrup, medium-saccharification reduced starch syrup, and low-saccharification reduced starch syrup.

[0040] Specific examples of the sugar composition of low-saccharification reduced starch syrup include (a) above, as well as (e) a sugar composition containing 1 to 10% by mass of monosaccharides, 6 to 21% by mass of disaccharides, 7 to 23% by mass of trisaccharides, 5 to 13% by mass of tetrasaccharides, and 50 to 82% by mass of pentasaccharides or more.

[0041] Specific examples of the sugar composition of medium-sugar reduced starch syrup include (c) above, as well as (f) a sugar composition containing 2 to 10% by mass of monosaccharides, 40 to 55% by mass of disaccharides, 15 to 35% by mass of trisaccharides, 1 to 5% by mass of tetrasaccharides, and 1 to 38% by mass of pentasaccharides or more.

[0042] In the present invention, the sugar composition refers to the mass percentage of each sugar relative to the total mass of sugars, i.e., the mass percentage of each sugar when the total mass of sugars is taken as 100.

[0043] The sugar composition can be confirmed using high performance liquid chromatography (HPLC). That is, reduced starch syrup is subjected to HPLC as a sample to obtain a chromatogram. In the chromatogram, the sum of the areas of all peaks corresponds to the "total mass of sugars," and the area of ​​each peak corresponds to the "mass of each sugar." Therefore, the mass percentage of each sugar in the sample can be calculated as the ratio of the area of ​​each peak to the sum of the areas of all detected peaks. HPLC conditions can be set appropriately according to standard methods, but the following conditions can be exemplified. HPLC conditions Column: MCI GEL CK04S (10mm ID x 200mm) Eluent; high purity water Flow rate; 0.4mL / min Injection volume; 20μL Column temperature: 65°C Detection: Differential refractive index detector RI-10A (Shimadzu Corporation)

[0044] Since reduced starch syrup is produced by reducing starch syrup, the degree of saccharification of reduced starch syrup corresponds to the degree of saccharification of the starch syrup. In other words, the higher the degree of saccharification of the raw starch syrup, the higher the degree of saccharification of the reduced starch syrup, and the lower the degree of saccharification of the raw starch syrup, the lower the degree of saccharification of the reduced starch syrup. The dextrose equivalent (DE) is generally used as an indicator of the degree of saccharification of starch syrup. DE is the ratio (percentage) of reducing sugars in a sample to the total solids when the reducing sugars in the sample are measured as glucose. The maximum DE value is 100, which means that all of the solids are glucose, and the lower the DE, the more oligosaccharides and polysaccharides there are.

[0045] That is, the DE of the raw material starch syrup for low-saccharification reduced starch syrup can be exemplified as 10 or more, 12 or more, 14 or more, less than 27, 26 or less, 25 or less, 23 or less, 22 or less, 30 or less, 32 or less, 35 or less, or (i) 10 or more and 35 or less.

[0046] Furthermore, examples of the DE of the raw material starch syrup for medium sugar content reduced starch syrup include more than 35, 37 or more, 48 or less, 50 or less, 55 or less, or (d) more than 35 or less than 55.

[0047] The DE of starch syrup can be measured by the following method. <<DE measurement method>> Accurately weigh 2.5 g of sample and dissolve in water to make 200 mL. Measure 10 mL of this solution, add 10 mL of 1 / 25 mol / L iodine solution (Note 1) and 15 mL of 1 / 25 mol / L sodium hydroxide solution (Note 2), and leave in the dark for 20 minutes. Next, add 5 mL of 2 mol / L hydrochloric acid (Note 3), mix, and then titrate with 1 / 25 mol / L sodium thiosulfate solution (Note 4). When the solution turns slightly yellow near the end of the titration, add 2 drops of starch indicator (Note 5) and continue titrating. The end point is when the solution's color disappears. Determine the blank value using water, and calculate DE using the following equation 1. (Note 1) 1 / 25 mol / L iodine solution: Place 20.4 g of potassium iodide and 10.2 g of iodine in a 2 L measuring flask, dissolve in a small amount of water, and then add water up to the marked line. (Note 2) 1 / 25 mol / L sodium hydroxide solution: Place 3.2 g of sodium hydroxide in a 2 L measuring flask, dissolve it in a small amount of water, and then add water up to the marked line. (Note 3) 2 mol / L hydrochloric acid: Gradually add 150 mL of hydrochloric acid to 750 mL of water while stirring. (Note 4) 1 / 25 mol / L sodium thiosulfate solution: Place 20 g of sodium thiosulfate in a 2 L measuring flask, dissolve it in a small amount of water, and then add water up to the marked line. (Note 5) Starch indicator: Dissolve 5 g of soluble starch in 500 mL of water, and dissolve 100 g of sodium chloride in this. TIFF2025174610000002.tif49165

[0048] The low sugar content reduced starch syrup can be used in liquid form or in solid form such as powder. Here, powder refers to an aggregate of minute solid particles. Examples of particle diameters of such solid particles include 10 μm to 0.5 mm, or 20 μm to 1 mm, and powders include not only powders but also granular forms.

[0049] In the present invention, commercially available reduced starch syrup may be used as is, or it may be produced according to methods known to those skilled in the art. Known methods for producing reduced starch syrup include a reduction reaction in which hydrogen is added to raw sugar (starch syrup). The reduction reaction by hydrogen addition may be carried out, for example, by charging a 40 to 75% by mass aqueous solution of raw sugar together with a reduction catalyst into a high-pressure reactor, adjusting the hydrogen pressure in the reactor to 4.9 to 19.6 MPa, and the reaction solution temperature to 70 to 180°C, while mixing and stirring, until hydrogen absorption is no longer observed. The reduction catalyst is then separated, and the mixture is decolorized and desalted by ion exchange resin treatment, and if necessary, activated carbon treatment, etc., and concentrated to a predetermined concentration to produce a highly concentrated reduced starch syrup.

[0050] In the present invention, the reduced starch syrup is mixed with the ingredients for forming the dough. The timing for adding the reduced starch syrup can be, for example, when mixing the ingredients for forming the dough (at the start of kneading or during kneading).

[0051] The reduced starch syrup in the dough can be appropriately set depending on the type of dough, the type of dough-heated food, the amount of water added, the desired taste and texture, the presence, type and amount of secondary ingredients, etc. Specific examples of the blending amount include reduced starch syrup (solid content) of 0.1 parts by weight or more, 0.2 parts by weight or more, 0.3 parts by weight or more, 0.4 parts by weight or more, 0.5 parts by weight or more, 0.6 parts by weight or more, 0.7 parts by weight or more, 0.8 parts by weight or more, 0.9 parts by weight or more, 1.0 parts by weight or more, 10 parts by weight or less, 9.5 parts by weight or less, 9.0 parts by weight or less, 8.5 parts by weight or less, 8.0 parts by weight or less, 7.5 parts by weight or less, 7.0 parts by weight or less, or in terms of mass percentage relative to the total amount of bread dough (100% by mass), 0.1% or more, 0.2% or more, 0.3% or more, 0.4% or more, 0.5% or more, 10% or less, 9% or less, 8% or less, 7% or less, 6% or less, 5% or less, 4.5% or less, 4.0% or less, 3.5% or less, etc.

[0052] The method according to the present invention may include other steps as long as the steps do not impair the characteristics of the present invention, such as a grinding step, a mixing step, a kneading step, a fermentation step, a seasoning step, a molding step, a cooling step, a packaging step, etc.

[0053] The present invention will be described below based on examples, but the technical scope of the present invention is not limited to the features shown in these examples. [Example]

[0054] <Reduced Starch Syrup> The commercially available reduced starch syrup shown in Table 1 was used. High-saccharification reduced starch syrup and low-saccharification reduced starch syrup (b) are powders, while medium-saccharification reduced starch syrup and low-saccharification reduced starch syrup (a) are liquids. Low-saccharification reduced starch syrup (b) has a sugar composition with a lower degree of saccharification than low-saccharification reduced starch syrup (a). [Table 1]

[0055] <Example 1> Examination of the caving prevention effect and water addition enabling effect (1) High-hydration bread production High-hydration breads (sugar content 12% baker's) named Samples 1 to 12 were produced using the formulations shown in Table 2. Samples 1 to 3 have a hydration content of 69% baker's, Samples 4 to 6 have a hydration content of 73% baker's, Samples 7 to 9 have a hydration content of 75% baker's, and Samples 10 to 12 have a hydration content of 79% baker's. [Table 2]

[0056] The bread manufacturing procedures were as follows [1] to [7]. [1] Mixing: The bread ingredients shown in Table 2 (excluding shortening) were placed in a mixer (Aikosha Manufacturing Co., Ltd.) and mixed for 5 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed. After adding the shortening, the mixture was mixed for 2 minutes at low speed, 3 minutes at medium speed, and then 3 minutes at high speed. [2] Primary fermentation: [1] was left to ferment for 60 minutes in an environment with a temperature of 27°C and humidity of 75%. [3] Divide [2] into balls of 220g each and roll them into balls. [4] Bench time: [3] was left to rest at room temperature for 20 minutes. [5] Shaping: [4] is passed through a molder (Kotobuki baking machine) to stretch it, bend it into a U shape, and place 6 balls into one loaf bread mold and cover it with a lid (Pullman mold, square 3-loaf bread). [6] Secondary fermentation: [5] was left to ferment for 63 minutes in an environment with a temperature of 38°C and humidity of 85%. [7] Firing: [6] was baked for 45 minutes at 210℃ bottom heat and 200℃ top heat.

[0057] (2) Quantitative determination of caving (bending) After baking, the bread of Example 1(1) was removed from the mold and allowed to cool at room temperature for 1 hour. It was then placed in a vinyl bag and stored for 2 days at a temperature of 20°C and humidity of 60%. Six marks were then made along the length at 5 cm intervals. As shown in Figure 1, a ruler (ruler A) was placed along the short side of the bread, aligned with the marks. Another ruler (ruler B) was placed perpendicular to the top surface of the bread, perpendicular to ruler A. The length (mm) from the top surface of the bread to the bottom of ruler A was measured using ruler B, and this was recorded as the "caving depth." For each sample, the caving depth was calculated as the average of the measurements at the six marks. The results are shown in Figure 2.

[0058] As shown in Figure 2(I), the caving depth of sample 3 at a water content of 69 Bakers% was equivalent to that of sample 1, while that of sample 2 was significantly smaller than that of sample 1. Also, as shown in Figure 2(II), the caving depth of samples 5 and 6 at a water content of 73 Bakers% was smaller than that of sample 4, with sample 5 having the smallest value. Also, as shown in Figure 2(III), the caving depth of samples 8 and 9 at a water content of 75 Bakers% was smaller than that of sample 7, with sample 8 having the smallest value. Also, as shown in Figure 2(IV), the caving depth of samples 11 and 12 at a water content of 79 Bakers% was smaller than that of sample 10, with sample 11 having the smallest value.

[0059] That is, at a moisture content of 69 bakers%, bread blended with low-sugar reduced starch syrup (b) had a smaller caving depth than bread blended without reduced starch syrup or bread blended with low-sugar reduced starch syrup (a).At moisture contents of 73-79 bakers%, bread blended with low-sugar reduced starch syrup (b) or low-sugar reduced starch syrup (a) had a smaller caving depth than bread blended without reduced starch syrup, and the caving depth of bread blended with low-sugar reduced starch syrup (b) was particularly small.

[0060] These results demonstrate that low-saccharification reduced starch syrup suppresses caving in foods made with high-hydration dough and allows for an increase in the amount of water added to the dough. In particular, it was revealed that low-saccharification reduced starch syrup in powder form or with a low degree of saccharification (obtained by reducing starch syrup with a DE of less than 27) is significantly more effective in suppressing caving in foods made with high-hydration dough and allowing for an increase in the amount of water added to the dough.

[0061] Example 2: Examination of stickiness suppression effect (1) Bread dough production High-hydration bread dough samples 1 to 5 (sugar content 12 baker's%, hydration content 74 baker's%) were produced using the formulations shown in Table 3. Sample 1 is a bread dough containing no reduced starch syrup, while samples 2 to 5 are bread doughs containing various reduced starch syrups. [Table 3]

[0062] The dough production procedures were as follows [1] to [3]. [1] Mixing: The bread ingredients shown in Table 3 (excluding shortening) were placed in a mixer (Aikosha Seisakusho) and mixed for 5 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed. After adding the shortening, the mixture was mixed for 2 minutes at low speed, 3 minutes at medium speed, and then 1.5 minutes at high speed. [2] Dividing: [1] was divided into 60g balls, rolled up, and placed on an acrylic plate. [3] Primary fermentation: [2] was left to ferment for 60 minutes in an environment with a temperature of 27°C and humidity of 75%.

[0063] (2) Quantitative determination of stickiness After the primary fermentation in Example 2(1), the bread dough was taken with a card and placed on the sample stage of a creep meter RE2-33005C (Yamaden). Using a cylindrical plunger with a diameter of 3 cm, the dough was compressed at a compression rate of 5 mm / sec until it was deformed by 50% by volume, and the adhesive force (negative maximum load) (Pa) was measured. The adhesive force was calculated as an average value for three pieces of dough for each sample. The results are shown in Figure 3. Furthermore, the bread dough of Sample 1 and Sample 4 was pressed with a horizontal palm at a constant force, and then pulled up while maintaining the horizontal position, and the degree of dough adhesion was confirmed visually and by sensory observation. The results are shown in Figure 4.

[0064] As shown in Figure 3, Samples 3, 4, and 5 all had lower adhesive strength than Sample 1. In particular, Sample 4 had the lowest adhesive strength. As shown in Figure 4, both sensory and visual observations confirmed that Sample 4 had significantly lower adhesive strength than Sample 1. That is, bread doughs containing medium- or low-sugar reduced starch syrup had lower adhesive strength than those containing no reduced starch syrup or those containing high-sugar reduced starch syrup. In particular, the adhesive strength of the bread dough containing low-sugar reduced starch syrup (b) was the lowest. These results demonstrate that medium- and low-sugar reduced starch syrup can suppress stickiness in highly hydrated doughs, which tend to become sticky. It was also revealed that powdered or low-sugar reduced starch syrup with a lower sugar content (obtained by reducing starch syrup with a DE of less than 27) had the greatest effect in suppressing dough stickiness.

[0065] Example 3: Examination of texture improvement effect (1) Bread production High-hydration breads (sugar content 12 baker's%), Samples 1 to 3 (hydration content 73 baker's%) and Samples 4 and 5 (hydration content 75 baker's%), were produced using the procedure described in Example 1 (1). Their compositions are shown in Table 4. As shown in Table 4, Samples 1 and 4 are breads that do not contain reduced starch syrup, Samples 2 and 4 are breads that contain low-sugar reduced starch syrup (b), and Sample 3 is bread that contains low-sugar reduced starch syrup (a). [Table 4]

[0066] (2) Evaluation of texture After baking, the bread of Example 3(1) was removed from the mold and allowed to cool at room temperature for 1 hour. It was then placed in a plastic bag and stored overnight at 20°C and 60% humidity. A slice of the bread was then cut from the center to a thickness of approximately 2 cm, and the texture of the crumb was visually inspected. The results are shown in Figure 5.

[0067] As shown in Figure 5, Sample 4 had more large air bubble traces than Sample 1. This indicates that the higher the hydration rate, the coarser the texture of the bread crumb.

[0068] On the other hand, samples 2 and 3 both had smaller air bubble traces and less variation in air bubble trace size than sample 1. In particular, sample 2 had significantly smaller air bubble traces and more uniform air bubble trace sizes. Sample 5 also had significantly smaller air bubble traces and less variation in air bubble trace size than sample 4. In other words, bread containing low-sugar reduced starch syrup (a) or (b) had a finer, more uniform texture in its internal phase compared to bread containing no reduced starch syrup. These results demonstrate that low-sugar reduced starch syrup can improve the texture of the internal phase in foods made with highly hydrated dough, which tends to have a coarse texture. In particular, low-sugar reduced starch syrup in powder form or with a low degree of saccharification (obtained by reducing starch syrup with a DE of less than 27) was found to have a significantly greater effect on improving texture.

[0069] Example 4: Examination of volume increase effect (1) Bread production High-hydration breads (sugar content 12 baker's%) of samples 1 to 3 (hydration content 71 baker's%) and samples 4 to 6 (hydration content 73 baker's%) were produced using the procedure described in Example 1 (1). The formulations are shown in Table 5. As shown in Table 5, samples 1 and 4 are breads that do not contain reduced starch syrup, samples 2 and 5 are breads that contain low-sugar reduced starch syrup (b), and samples 3 and 6 are breads that contain low-sugar reduced starch syrup (a). [Table 5]

[0070] (2) Volume evaluation After baking, the bread of Example 4(1) was removed from the mold and allowed to cool at room temperature for 1 hour. It was then placed in a plastic bag and stored overnight at 20°C and 60% humidity. The volume of each loaf was then measured using a laser volume measuring device (Volscan VSP600, SNS Inc.). The volume measurements were averaged over three loaves of bread for each sample. The results are shown in Figure 6.

[0071] As shown in Figures 6(I) and (II), Sample 4 had a smaller volume than Sample 1. In other words, it was revealed that the higher the hydration rate, the smaller the volume of the bread.

[0072] On the other hand, as shown in Figure 6(I), at a hydration rate of 71 bakers%, samples 2 and 3 both had larger volumes than sample 1, with sample 2 being significantly larger in particular. As shown in Figure 6(II), at a hydration rate of 73 bakers%, samples 5 and 6 both had larger volumes than sample 4, with sample 5 being significantly larger in particular. In other words, bread containing low-sugar reduced starch syrup (a) or (b) had a larger volume than bread containing no reduced starch syrup. These results demonstrate that low-sugar reduced starch syrup can increase the volume of foods made from heated, highly hydrated dough, which tends to lose volume. In particular, low-sugar reduced starch syrup in powder form or with a low saccharification degree (obtained by reducing starch syrup with a DE of less than 27) was found to have a significantly greater effect on increasing volume.

[0073] Example 5: Examination of blending amount (1) Bread dough production Highly hydrated bread dough samples 1 to 5 (sugar blending rate 12 baker's%, hydration rate 74 baker's%) were produced according to the procedure described in Example 2 (1). The blending rates are shown in Table 6. As shown in Table 6, sample 1 is bread dough containing no reduced starch syrup (0%), and samples 2 to 5 are bread dough containing 1 to 7 baker's% of low-sugar reduced starch syrup (b). [Table 6]

[0074] (2) Quantitative determination of stickiness The adhesive force (Pa) was measured for the bread dough of Samples 1 to 5 in this Example 5(1) using the method described in Example 2(2), and the average was calculated for each sample. The results are shown in FIG.

[0075] As shown in Figure 7, Samples 2 to 5 all had lower adhesive strength than Sample 1. In other words, bread dough containing 1 to 7 baker's% (0.51 to 3.58% by mass of the dough) of low-sugar reduced starch syrup had lower adhesive strength than dough containing no reduced starch syrup. These results demonstrate that reduced starch syrup can suppress dough stickiness regardless of the amount added.

Claims

1. An agent for enabling high hydration of a heated dough food, the agent comprising, as an active ingredient, any one or more reduced starch syrups selected from the following (A) to (D): (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars; (A) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35; (C) Reduced starch syrup having a sugar composition of less than 30% by mass of monosaccharides and less than 50% by mass of 5 or more sugars; (e) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 35 and not more than 55.

2. A stickiness inhibitor for dough, comprising, as an active ingredient, any one or more reduced starch syrups selected from the following (A) to (D): (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars; (A) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35; (C) Reduced starch syrup having a sugar composition of less than 30% by mass of monosaccharides and less than 50% by mass of 5 or more sugars; (e) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 35 and not more than 55.

3. A caving inhibitor for heated dough foods, comprising the following reduced starch syrup (a) and / or (b) as an active ingredient: (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars; (i) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35.

4. A texture improver for heated dough foods, comprising the following reduced starch syrup (a) and / or (b) as an active ingredient: (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars; (i) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35.

5. A volume-increasing agent for heated dough foods, comprising, as an active ingredient, the reduced starch syrup of the following (A) and / or (B) in powder form: (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars; (i) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35.

6. The agent according to any one of claims 1 to 4, wherein the reduced starch syrup is in powder form.

7. The agent according to any one of claims 1 to 4, wherein the reduced starch syrup is obtained by reducing starch syrup having a dextrose equivalent of less than 27.

8. A method for producing dough, comprising the step of mixing the agent according to any one of claims 1 to 5 with ingredients for forming dough.

9. A method for producing a heated dough food, comprising the step of heating a dough containing the agent according to any one of claims 1 to 5.

10. A method for enabling high hydration of a heated dough food, comprising a step of mixing one or more reduced starch syrups selected from the following (A) to (D) with ingredients constituting the dough; (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars; (A) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35; (C) Reduced starch syrup having a sugar composition of less than 30% by mass of monosaccharides and less than 50% by mass of 5 or more sugars; (e) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 35 and not more than 55.

11. A method for suppressing stickiness of dough, comprising a step of mixing one or more reduced starch syrups selected from the following (A) to (D) with ingredients constituting the dough; (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars; (A) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35; (C) Reduced starch syrup having a sugar composition of less than 30% by mass of monosaccharides and less than 50% by mass of 5 or more sugars; (e) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 35 and not more than 55.

12. A method for suppressing caving in a heated dough food, comprising the step of mixing the following reduced starch syrup (a) and / or (b) with ingredients constituting the dough; (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars; (i) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35.

13. A method for improving the texture of a heated dough food, comprising the step of mixing the following reduced starch syrup (a) and / or (b) with ingredients constituting the dough; (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars; (i) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35.

14. A method for increasing the volume of a heated dough food, comprising the step of mixing the following reduced starch syrup (A) and / or (B), which is in powder form, with ingredients constituting the dough; (A) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars; (i) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35.

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