Bakery food product mix

Abstract

To provide a bakery food product having a chewy texture not only immediately after production but also after elapse of a relatively long time since production.SOLUTION: The bakery food product mix of the present invention contains rice flour, a thickening polysaccharide, and an enzyme, the content of the thickening polysaccharide is 0.05-0.5 pts.mass per 100 pts.mass of the rice flour, and the content of the enzyme is 0.005-0.05 pts.mass per 100 pts.mass of the rice flour. The thickening polysaccharide may include one or more materials selected from guar gum, xanthan gum, carrageenan, pectin, and glucomannan. The enzyme may include one or more materials selected from phospholipase, glucoamylase, G4 amylase, maltotriohydrolase, maltogenic amylase, and α-amylase.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a mix used in the production of bakery foods, and in particular to a mix containing rice flour. [Background technology]

[0002] Rice flour has traditionally been used as an ingredient in bakery foods such as breads and donuts. For example, Patent Documents 1 and 2 describe mixes for deep-fried bakery foods such as donuts, which contain rice flour and pregelatinized starch as essential ingredients. The mix described in Patent Document 1 is said to produce deep-fried bakery foods with a crisp, heavy, chewy texture. The mix described in Patent Document 2 is said to produce deep-fried bakery foods with a chewy yet soft texture.

[0003] Patent Document 3 describes that a modifier containing glucomannan or konjac flour and xanthan gum is added to dough to solve problems (such as runny dough) specific to dough for bread, donuts, etc., that contain rice flour. Patent Document 3 also describes carrageenan, guar gum, pectin, etc. as optional components that can be added to the modifier (paragraph

[0012] of Patent Document 3).

[0004] Patent Document 4 describes a gluten-free rice flour bread flour with excellent shape retention and elasticity, which contains a main flour made primarily from fine rice grains and guar gum (a thickening polysaccharide) containing an alginate ester. The fine rice grains are obtained by soaking rice grains in an aqueous solution containing enzymes such as hemicellulase, pectinase, and pectinesterase, followed by drying and fine pulverization. Patent Document 4 does not describe the inclusion of enzymes in addition to the fine rice grains in the rice flour bread flour. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2021-73904 [Patent Document 2] Patent Publication No. 2021-73905 [Patent Document 3] Japanese Patent Application Laid-Open No. 2013-123421 [Patent Document 4] Japanese Patent Application Publication No. 2019-83719 Summary of the Invention [Problem to be solved by the invention]

[0006] Using rice flour as an ingredient in bakery foods can impart a chewy, desirable texture to the bakery foods. However, the chewy texture of bakery foods made using rice flour deteriorates over time. For example, if the bakery foods are stored for one day at room temperature and normal pressure, they lose the chewy texture they had immediately after production and may become dry and have an undesirable texture. No technology has yet been developed that can effectively prevent the chewy texture of bakery foods from deteriorating over time.

[0007] An object of the present invention is to provide a bakery food product that has a chewy texture not only immediately after production but also after a relatively long time has passed since production. [Means for solving the problem]

[0008] The present invention provides a bakery food mix containing rice flour, a thickening polysaccharide, and an enzyme, wherein the content of the thickening polysaccharide is 0.05 to 0.5 parts by mass per 100 parts by mass of the rice flour, and the content of the enzyme is 0.005 to 0.05 parts by mass per 100 parts by mass of the rice flour.

[0009] The present invention also relates to a dough for bakery foods, which comprises a mixture of the bakery food mix of the present invention and a liquid. The present invention also relates to fried bakery foods obtained by frying the bakery food dough of the present invention. [Effects of the Invention]

[0010] According to the present invention, a bakery food product is provided that has a chewy texture not only immediately after production but also after a relatively long time has passed since production. DETAILED DESCRIPTION OF THE INVENTION

[0011] The bakery food mix of the present invention (hereinafter also referred to simply as the "mix of the present invention") contains rice flour, thickening polysaccharides, and enzymes. Rice flour is the base ingredient for imparting a chewy texture (chewy feeling) to bakery foods produced using the mix of the present invention. The thickening polysaccharides and enzymes mainly play a role in preventing deterioration over time of the chewy feeling of the bakery foods obtained by containing rice flour.

[0012] The rice flour used in the present invention is ground raw material rice. There are no limitations on the type or place of origin of the raw material rice. There are no particular limitations on the type of rice flour (type of raw material rice), and examples include non-glutinous rice flour and glutinous rice flour. There are also no particular limitations on the degree of polishing of the rice flour, and examples include polished rice flour and brown rice flour. In the present invention, one type of rice flour may be used, or multiple types of rice flour with different types and / or degrees of polishing may be used.

[0013] The rice flour content in the mix of the present invention is preferably 20 to 70% by mass, more preferably 40 to 60% by mass, based on the total mass of the mix. If the rice flour content is too low, it may be difficult to impart a chewy texture to the bakery food, while if the rice flour content is too high, the contents of thickening polysaccharides and enzymes may be relatively reduced, making it difficult to achieve the desired effects of the present invention.

[0014] The thickening polysaccharide may be any that can be used in food products, without particular limitation, and examples thereof include pectin, alginic acid, alginates, inulin, guar gum, locust bean gum, tamarind gum, xanthan gum, gum arabic, glucomannan, galactomannan, tamarind seed gum, psyllium seed gum, karaya gum, agar, carrageenan, pullulan, curdlan, gellan gum, konjac flour, cellulose and its derivatives (carboxymethylcellulose, microcrystalline cellulose, etc.), soybean polysaccharides, pregelatinized starch, pregelatinized modified starch, etc., and these may be used alone or in combination of two or more. Among these thickening polysaccharides, guar gum, xanthan gum, carrageenan, pectin, and glucomannan are particularly preferred.

[0015] The content of the thickening polysaccharide in the mix of the present invention is 0.05 to 0.5 parts by mass, preferably 0.1 to 0.4 parts by mass, and more preferably 0.15 to 0.3 parts by mass, per 100 parts by mass of rice flour in the mix. If the content of the thickening polysaccharide is less than 0.05 parts by mass per 100 parts by mass of wheat flour, the effect of the thickening polysaccharide may be insufficient, whereas if the content of the thickening polysaccharide is more than 0.5 parts by mass per 100 parts by mass of wheat flour, the taste and texture of the bakery food may be deteriorated.

[0016] Examples of enzymes include lipid-degrading enzymes such as phospholipase and lipase; starch-degrading enzymes such as α-amylase, β-amylase, glucoamylase, G4 amylase, glucosyltransferase, pullulanase, maltotriohydrolase, maltogenic amylase, cyclodextrin glucanotransferase, transglucosidase, and 4-α-glucanotransferase. These enzymes can be used alone or in combination. Among these enzymes, phospholipase, glucoamylase, G4 amylase, maltotriohydrolase, maltogenic amylase, and α-amylase are particularly preferred. Examples of phospholipases include enzymes that hydrolyze the ester bond of phospholipids, such as phospholipase A1, phospholipase A2, and phospholipase B; and phosphodiesterases, such as phospholipase C and phospholipase D. Commercially available enzymes suitable for use in the present invention include "Phospholipase A1" (phospholipase) manufactured by Mitsubishi Chemical Corporation, "Glucozyme AF-6" (glucoamylase) manufactured by Amano Enzyme Inc., "Denabake EXTRA" (G4 amylase) manufactured by Nagase ChemteX Corporation, "POWER Fresh 3050GF" (maltotriohydrolase) manufactured by Danisco Japan, "Novamyl 10000BG" (maltose-producing amylase) manufactured by Novozym Japan, and "Biozyme A" (α-amylase) manufactured by Amano Enzyme Inc.

[0017] The enzyme content in the mix of the present invention is 0.005 to 0.05 parts by mass, preferably 0.01 to 0.04 parts by mass, and more preferably 0.015 to 0.03 parts by mass, per 100 parts by mass of rice flour in the mix. If the enzyme content is less than 0.005 parts by mass per 100 parts by mass of wheat flour, the effect of the enzyme may be insufficient, while if the enzyme content exceeds 0.05 parts by mass per 100 parts by mass of wheat flour, the taste and texture of the bakery food may be deteriorated.

[0018] The mix of the present invention may further contain powdered oil in addition to the rice flour, thickening polysaccharide, and enzyme. This, combined with the effects of the thickening polysaccharide and enzyme, makes it possible to more effectively prevent deterioration of the chewy texture of bakery foods over time. The powdered oil may be any oil that is in powder form at room temperature and normal pressure and can be used in foods, and the type of oil is not particularly limited, and may be vegetable oil or animal oil.

[0019] As used herein, "room temperature and atmospheric pressure" refers to the ambient temperature and atmospheric pressure in an environment in which the mix of the present invention or dough or bakery food using the mix is ​​usually produced and used (eaten), typically an environment with an ambient temperature of 25°C and an atmospheric pressure of 1 atmosphere.

[0020] The content of powdered oil in the mix of the present invention is preferably 5 to 50 parts by mass, and more preferably 7 to 40 parts by mass, per 100 parts by mass of rice flour in the mix. If the content of oil is too low, there is little point in using the oil, whereas if the content of oil is too high, the taste and texture of the bakery food may be deteriorated.

[0021] The mix of the present invention may contain ingredients other than the above-mentioned ingredients (rice flour, thickening polysaccharides, enzymes, powdered oils and fats).These other ingredients can be any ingredients commonly used in the production of bakery foods that are solid (powdered) at room temperature and normal pressure, and can be used without any particular limitation. Examples of such ingredients include cereal flours other than rice flour (e.g., wheat flour) and starches (e.g., tapioca starch); sugars such as glucose, sucrose, oligosaccharides, maltose, trehalose, and fructose; proteins such as milk protein and soy protein; emulsifiers such as sucrose fatty acid esters; egg powders such as whole egg powder, egg yolk powder, and egg white powder; leavening agents such as baking powder; yeast, spices, dried fruits, nuts, enzymes, flavorings, and dietary fiber.These ingredients can be used alone or in combination of two or more in appropriate amounts.

[0022] The mix of the present invention is typically obtained by mixing various ingredients including rice flour, a thickening polysaccharide, and an enzyme. The mix of the present invention is typically in the form of a powder, granules, or the like at room temperature and normal pressure.

[0023] The mix of the present invention is for use in bakery foods and can be used to produce bakery foods. In the present invention, "bakery foods" refers to foods obtained by heating dough containing cereal flours (a group consisting of cereal flours and starches), and includes foods containing only the heated dough and foods containing the heated dough and other foods (e.g., fillings). Bakery foods are typically produced by subjecting fermented or unfermented dough, which has been prepared by mixing powdered ingredients including cereal flours with a liquid such as water, to a heat treatment such as baking, frying, or steaming. Specific examples of bakery foods include breads, pizzas, cakes, Japanese and Western baked goods such as waffles, choux pastries, biscuits, and baked buns, fried sweets such as donuts, takoyaki, okonomiyaki, and chijimi. Examples of breads include bread (e.g., rolls, white bread, brown bread, French bread, hardtack, buns, and croissants), cooked bread, and sweet buns. Examples of cakes include sponge cakes, butter cakes, roll cakes, hotcakes, busse, Baumkuchen, pound cakes, cheesecakes, snack cakes, muffins, bars, cookies, pancakes, and crepes.

[0024] The mix of the present invention is particularly useful for producing fried bakery foods. The term "fried bakery foods" used herein refers to bakery foods in which frying is used as a heat treatment for fermented or unfermented dough. Examples of fried bakery foods include donuts, churros, sata andagi, and fried bread.

[0025] Bakery foods can be produced using the mix of the present invention according to a conventional method. The method for producing bakery foods typically includes a dough preparation step for preparing dough and a heating step for heating the dough. The dough preparation step is typically carried out by adding a liquid to a mix to obtain a mixture and stirring the mixture in a mixer. The dough to be prepared may be a clay-like dough (so-called dough) with a relatively low liquid content, or a paste-like dough (so-called batter) with a relatively high liquid content, and can be appropriately selected depending on the type of bakery food to be produced. The method of heating the dough in the heating step is not particularly limited, and examples thereof include baking and frying. When producing fried bakery foods, the dough is heated by frying. If necessary, after the dough preparation step and before the heating step, the dough may be fermented by leaving it to stand in a predetermined environment for a predetermined time.

[0026] The present invention includes a dough for bakery foods (hereinafter simply referred to as "dough of the present invention") consisting of a mixture of the mix of the present invention and a liquid. The above description of the mix of the present invention is also applied to the dough of the present invention as appropriate.

[0027] The dough of the present invention is typically a mixture containing a mix and water. The moisture content of the dough of the present invention is not particularly limited and can be adjusted appropriately depending on the type of bakery food to be produced using the dough, but is preferably 20 to 50% by mass, more preferably 25 to 45% by mass. The "moisture content of the dough" referred to here refers to the moisture content measured according to the bone dry method, and specifically, is calculated by heating the dough to a product temperature of 130°C and calculating the ratio of the mass at which constant weight is reached to the mass before heating.

[0028] The dough of the present invention can be produced in the same manner as dough for bakery foods of this type, and typically can be produced by adding a liquid to the mix of the present invention and stirring. The liquid used together with the mix when producing the dough of the present invention may be any substance that is liquid at room temperature and normal pressure and can be used in food. The liquid is typically water, but liquids other than water can be used in addition to or instead of water, and the liquid may be a mixture of multiple types of liquids. Examples of liquids other than water include egg wash (whole egg, egg white, egg yolk) and milk. The amount of liquid added to the mix of the present invention when producing the dough of the present invention is preferably 35 to 75 parts by mass, more preferably 40 to 70 parts by mass, per 100 parts by mass of the mix, from the viewpoint of fully exerting the effects of the mix. When calculating the amount of liquid to be added to the dough, the water content of the whole eggs used as the liquid is assumed to be 76% by mass, and the water content of the milk used as the liquid is assumed to be 88% by mass.

[0029] The present invention includes fried bakery foods obtained by frying the dough of the present invention. The dough can be fried in a conventional manner. The explanations for the mix and dough of the present invention described above are applicable to the fried bakery foods of the present invention. [Example]

[0030] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0031] [Examples 1 to 6, Comparative Examples 1 to 5] The raw materials listed in the "Mix (parts by mass)" column in Table 1 below were mixed together to produce a powder mix at room temperature and normal pressure. Details of the raw materials used are as follows: Rice flour: refined flour, "Fuwari" by Nisshin Flour Milling Co., Ltd. Thickening polysaccharide: Guar gum (Mitsubishi Chemical Corporation "Guar Gum RG100") Enzyme: Phospholipase (Mitsubishi Chemical Corporation's "Phospholipase A1") Powdered oil: "Magic Fat 200" manufactured by Miyoshi Oil Co., Ltd. Sugars: Granulated sugar, Mitsui Sugar Co., Ltd. "Spoon Brand Granulated Sugar"

[0032] [Evaluation test] Doughnuts were produced using one of the mixes from the Examples and Comparative Examples by the following method: Immediately after production, the doughnuts were left to stand in an environment at room temperature and normal pressure, and allowed to cool until the temperature of the doughnuts reached approximately 25°C. The doughnuts were then placed in a sealable, non-air-permeable bag-like container, which was then sealed. The bag-like container was then left to stand in an environment at an ambient temperature of 25°C for a predetermined period of time for storage. The donuts were tasted by a panel of 10 experts, who evaluated the texture (strength of chewiness, absence of crumbly texture) using the following evaluation criteria. For each type of donut to be evaluated, the texture was evaluated immediately after production (after cooling and before being placed in the bag-shaped container), after one day of storage, and after two days of storage. The average score of the 10 experts was used as the evaluation result for that evaluation item for the donut to be evaluated. The results are shown in Table 1 below.

[0033] (How to make donuts) The mix and water were added to a commercially available mixer and mixed at low speed for 2 minutes, followed by mixing at high speed for 1 minute to prepare dough. The amount of water added is as shown in the "Amount of water added to the mix (parts by mass)" column in Table 1 below, and is based on 100 parts by mass of rice flour in the mix. The temperature of the dough immediately after preparation (kneading temperature) was 25°C. After a 10-minute floor time, the dough was divided into 50 g portions per donut, and the divided portions were formed into disks to obtain formed dough. The formed dough was then placed in an oil bath filled with edible oil at 185°C and fried for a total of 2 minutes and 30 seconds, while being turned upside down every 30 seconds, to produce donuts.

[0034] <Texture evaluation criteria> 5 points: Very chewy and extremely good. 4 points: Chewy texture, good. 3 points: Slightly chewy texture, no problem. 2 points: The texture is somewhat gritty and poor quality. 1 point: The texture is gritty and extremely poor.

[0035] [Table 1]

[0036] As shown in Table 1, the mixes of the examples contained 0.05 to 0.5 parts by mass of thickening polysaccharide per 100 parts by mass of rice flour and 0.005 to 0.05 parts by mass of enzyme per 100 parts by mass of rice flour, and therefore, compared to the mixes of the comparative examples which did not meet these requirements, the donuts stored for one day and two days after production had a good texture and excellent chewiness. This demonstrates that in order to prevent deterioration over time in the chewiness of bakery foods made with rice flour, it is effective to use the specified amounts of thickening polysaccharide and enzyme in addition to rice flour as ingredients.

Claims

1. Contains rice flour, thickening polysaccharides and enzymes, the content of the thickening polysaccharide is 0.05 to 0.5 parts by mass per 100 parts by mass of the rice flour, The bakery food mix has a content of the enzyme of 0.005 to 0.05 parts by mass per 100 parts by mass of the rice flour.

2. The bakery food mix according to claim 1 , wherein the thickening polysaccharide comprises one or more selected from the group consisting of guar gum, xanthan gum, carrageenan, pectin, and glucomannan.

3. The bakery food mix according to claim 1 or 2, wherein the enzyme comprises one or more selected from the group consisting of phospholipase, glucoamylase, G4 amylase, maltotriohydrolase, maltogenic amylase, and α-amylase.

4. The bakery food mix according to claim 1 or 2, further comprising powdered oil or fat.

5. A dough for bakery foods comprising a mixture of the mix according to claim 1 or 2 and a liquid.

6. A fried bakery food product obtained by frying the dough according to claim 5.

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