Frozen batter dough

Abstract

The object of the present invention is to provide a frozen batter dough that can be easily used to produce bakery products with good texture and flavor simply by thawing and baking, a method for producing the same, and bakery products obtained by partially or completely thawing and baking the frozen batter dough. [Solution] By adding 10-45% by weight of grain flour, 0-20% by weight of oil and fat, and 0.3-4% by weight of non-gelatinized starch to the frozen batter dough, and preferably further adding trehalose, the denaturation of the dough caused by freezing and thawing is suppressed, and the above problem is solved when it is baked.

Description

Technical Field

[0001] The present invention relates to a frozen batter dough for bakery foods, a method for producing the same, a bakery food obtained by baking the batter dough, and a method for suppressing denaturation of the batter dough.

Background Art

[0002] As a mix powder that allows for easy preparation of bakery foods such as bread and cakes at home, hot cake mix and the like are often used. However, such mix powders require the process of separately preparing and mixing materials such as eggs and milk, and also require cleaning up afterwards, taking time and effort in cooking.

[0003] Therefore, in order to save time and effort and cook conveniently, a paste-like dough in which flour, milk, eggs, and other raw materials are mixed in advance has been proposed. For example, Patent Document 1 discloses a cake dough base filled and sealed in a standing pouch. Further, in Patent Document 2, a method for producing a liquid frozen cake mix dough is disclosed, in which a delayed-action leavening agent dispersed in a blended fat obtained by blending two or more kinds of vegetable fats or animal fats so that the melting point becomes 10 to 40°C is added and mixed to a liquid cake mix dough based on flour and obtained by mixing eggs, fats and oils, sugar, milk, and other raw materials, and then frozen.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] The object of the present invention is to provide a frozen batter dough that can be easily used to produce bakery products with good texture and flavor simply by thawing and baking, a method for producing the same, and bakery products obtained by partially or completely thawing and baking the frozen batter dough. [Means for solving the problem]

[0006] The inventors conducted various studies to solve these problems and found that by setting the composition of the frozen batter dough to 10-45% by weight of grain flour, 10-20% by weight of oil and fat, and 0.3-4% by weight of non-gelatinized starch, the denaturation of the dough caused by freezing and thawing can be suppressed, thus completing the present invention.

[0007] In other words, the present invention was completed based on the above findings and consists of the following [1] to [9]. [1] Frozen batter dough for bakery food, containing 10-45% by weight of cereal flour, 0-20% by weight of oil and fat, and 0.3-4% by weight of non-gelatinized starch. [2] The frozen batter dough of [1], wherein the non-gelatinized starch is hydroxypropylated phosphate crosslinked starch. [3] The frozen batter dough of [1] or [2], further comprising trehalose. [4] A bakery food made by baking (partially or completely) the frozen batter dough described in any of [1] to [3] above. [5] A method for producing frozen batter dough, comprising the steps of adding and mixing 10-45% by weight of cereal flour, 0-20% by weight of oil and fat, and 0.3-4% by weight of non-gelatinized starch, and then freezing the mixture. [6] A method for producing the frozen batter dough according to [5], wherein the non-gelatinized starch is hydroxypropylated phosphate crosslinked starch. [7] A method for producing frozen batter dough according to either [5] or [6], further comprising trehalose. [8] A method for suppressing the denaturation of frozen batter dough, wherein the batter dough is formulated to contain 10-45% by weight of cereal flour, 0-20% by weight of oil and fat, and 0.3-4% by weight of non-gelatinized starch, and is used after partially or entirely thawing. [9] A method for suppressing the denaturation of frozen batter dough as described in [8], further comprising the addition of trehalose. [Effects of the Invention]

[0008] According to the present invention, it is possible to suppress the denaturation of dough caused by freezing and thawing, making it possible to easily obtain bakery products with good texture and flavor simply by thawing part or all of the frozen dough and baking it. [Modes for carrying out the invention]

[0009] [Frozen batter dough] In this invention, "batter dough" refers to a fluid dough made primarily from cereal flour, containing water or milk, and possibly oils and fats, and is distinct from "dough dough." In this invention, "frozen batter dough" refers to the batter dough that has been frozen once or more times, and is intended to be used to obtain bakery products by thawing part or all of it and baking it. The specific gravity of the batter dough is not particularly limited, but after dough preparation and before freezing, the lower limit is preferably 0.3 g / mL or more, more preferably 0.5 g / mL or more, even more preferably 0.8 g / mL or more, 1 g / mL or more, or 1.05 g / mL or more, and most preferably 1.1 g / mL or more. In addition, the upper limit is preferably 1.5 g / mL or less, and more preferably 1.3 g / mL or less.

[0010] The cereal flour used in the frozen batter dough of the present invention is not particularly limited as long as it is a powder of cereals mainly containing starch, but examples include wheat flour (whether strong flour, semi-strong flour, all-purpose flour, or weak flour, including whole grain flour), rice flour, barley flour, rye flour, oat flour, etc. The amount added is preferably 10 to 45% by weight of the batter dough, more preferably 15 to 40% by weight, and even more preferably 17 to 35% by weight.

[0011] While fats and oils are not essential as ingredients for the frozen batter dough of the present invention, if used, edible fats and oils are preferred. For example, shortening, margarine, fat spread, butter, coconut oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, canola oil, sesame oil, olive oil, etc., can be used. The amount added is preferably 0 to 20% by weight of the batter dough, more preferably 0.1 to 15% by weight, and even more preferably 0.5 to 10% by weight.

[0012] The "non-gelatinized modified starch" used in the frozen batter dough of the present invention refers to modified starch that has not been gelatinized, i.e., β-type modified starch. Examples of such modified starch include etherified starch and esterified starch, which have functional groups added to the hydroxyl groups of starch, and cross-linked starch, which has cross-linked hydroxyl groups of starch. Preferably, it is etherified and / or cross-linked starch, and more preferably hydroxypropylated phosphate cross-linked starch. As the raw material from which hydroxypropylated phosphate cross-linked starch is derived, any of the starches from rice, peas, sago, tapioca, potatoes, and corn, as well as the waxy varieties thereof, can be used. However, when considering the thickness of the pancake when baked, it is preferable to use any of the starches from tapioca, potatoes, and corn, as well as the waxy varieties thereof. When texture is important, it is more preferable to use one or more of the starches from tapioca, corn, and the waxy varieties thereof. When aroma is important, it is particularly preferable to use waxy corn starch. As the non-gelatinized starch in the batter dough, one or more of the above types can be used, and the total content is preferably 0.3 to 4% by weight, more preferably 0.5 to 3% by weight, and even more preferably 0.8 to 2.5% by weight. Furthermore, the amount of non-gelatinized starch per 100 parts by weight of flour is preferably 0.5 to 15 parts by weight, more preferably 0.8 to 12 parts by weight, even more preferably 1 to 10 parts by weight, and particularly preferably 1.5 to 8 parts by weight. By incorporating this non-gelatinized starch, the denaturation of the dough due to freezing and thawing of the frozen batter dough can be suppressed, so that when the frozen and thawed batter dough is baked, bakery food with good texture and flavor can be obtained.

[0013] The frozen batter dough of the present invention can further contain trehalose, and by using it in combination with the aforementioned non-gelatinized starch, the denaturation of the batter dough due to freezing and thawing can be further suppressed. The trehalose content in the batter dough is preferably 0 to 20% by weight, more preferably 1.5 to 15% by weight, even more preferably 3 to 10% by weight, and particularly preferably 5 to 8% by weight. Furthermore, the amount of trehalose per 100 parts by weight of flour is preferably 0 to 60 parts by weight, more preferably 5 to 40 parts by weight, even more preferably 10 to 30 parts by weight, and particularly preferably 13 to 20 parts by weight.

[0014] The frozen batter dough of the present invention may contain carbohydrates other than trehalose, and the type is not particularly limited, but for example, one or more selected from sugar (white sugar, brown sugar, coarse sugar, cane sugar, millet sugar, beet sugar, beet sugar, Wasanbon sugar, granulated sugar, powdered sugar, etc.), starch syrup, isomerized sugar, molasses, honey, maple syrup, maltose, etc. can be used. The carbohydrate content in the batter dough is preferably 0 to 30% by weight, more preferably 1 to 25% by weight, and even more preferably 3 to 20% by weight. Furthermore, the amount of carbohydrates per 100 parts by weight of flour is preferably 0 to 80 parts by weight, more preferably 5 to 60 parts by weight, and even more preferably 10 to 40 parts by weight.

[0015] The frozen batter dough of the present invention may contain eggs, and the type is not particularly limited, but one or more can be selected from liquid whole egg, liquid egg yolk, liquid egg white, raw whole egg, raw egg yolk, raw egg white, frozen whole egg, frozen egg yolk, frozen egg white, dried whole egg, dried egg yolk, dried egg white, etc. Furthermore, the egg content in the batter dough is preferably 0 to 40% by weight, more preferably 1 to 30% by weight, and even more preferably 2 to 20% by weight.

[0016] Furthermore, as other auxiliary raw materials, raw materials used in ordinary batter dough can be used, and there is no particular limitation. For example, milk such as animal milk and plant milk (soy milk, almond milk, etc.), starch other than the ungelatinized processed starch, baking powder, emulsifier, sweetener, salt, enzyme, yeast, flavor, pigment, spice, etc. can be mentioned, and they can be used in various combinations according to the type of bakery food. When using baking powder, it is preferable to use a slow-acting type containing an oxidizing agent such as sodium pyrophosphate.

[0017] The moisture required for preparing the frozen batter dough of the present invention can be any moisture derived from the raw materials used for preparing ordinary batter dough. Specifically, mainly eggs, milk, water, etc. can be mentioned. By these raw materials, the moisture content in the batter dough before freezing is preferably 15 to 65% by weight, and more preferably 20 to 60% by weight.

[0018] [Method for producing frozen batter dough] The method for producing the frozen batter dough of the present invention includes a step of preparing batter dough by mixing flour at 10 to 45% by weight, oil and fat at 0 to 20% by weight, and ungelatinized processed starch at 0.3 to 4% by weight, and a step of freezing this. The details of the freezing step are a step of filling the prepared batter dough into a pouch, container, etc. and then freezing it. It is preferable not to include a starch gelatinization step before the freezing step.

[0019] [Bakery food] The bakery food of the present invention is a bakery food obtained by thawing part or all of the frozen batter dough of the present invention described above by methods such as natural thawing or running water thawing, and baking it by pouring it into a baking pan or mold and baking or steaming it. Since the denaturation of the dough caused by cold thawing is suppressed, the deterioration of the quality such as the texture and flavor of the bakery food obtained by baking this is also suppressed. The type of bakery food is not particularly limited, and examples thereof include taiyaki, dorayaki, imabariyaki, ningyo yaki, takoyaki, okonomiyaki, hot cake, pancake, waffle, crepe, sponge cake, pound cake, cupcake, steamed bread, castella, and the like.

[0020] [Method for suppressing denaturation of frozen batter dough] The method for suppressing denaturation of the frozen batter dough of the present invention is characterized in that flour is blended so as to be 10 to 45% by weight, oil and fat is 0 to 20% by weight, and non-gelatinized processed starch is 0.3 to 4% by weight. Further, since the denaturation due to cold thawing of the frozen batter dough can be further suppressed by blending trehalose, an embodiment of further blending trehalose may be adopted. In the present invention, "denaturation" means that the properties of the dough are deteriorated compared to the batter dough before freezing, such as a decrease in viscosity due to separation of components such as water and oil.

Example

[0021] Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited by the following examples. In the present invention, % is all by weight unless otherwise specified.

[0022] [Example 1] (Preparation of batter dough) To confirm the effects of adding non-gelatinized starch and trehalose to frozen pancake batter, the batter was first prepared. The raw materials listed in Table 1 were mixed, the resulting batter was filled into nylon pouches, and sealed with heat seal. The sealed nylon pouches were placed on a metal tray and left to freeze in a freezer at a set temperature of -40 to -25°C for 6 to 78 hours. The batter was then thawed overnight in a refrigerator at a set temperature of 6°C. This freezing and thawing process was repeated a total of seven times. In order to standardize the moisture content of the dough in each test group, waxy corn starch was used instead of non-gelatinized starch in control group 1, test group 1, and test group 2, and refined sugar was used instead of trehalose. In control group 1, the moisture content of the dough was 28.4%, and the specific gravity of the dough before freezing was 1.152 g / mL.

[0023] (Evaluation Test 1: Evaluation of pancakes obtained by baking batter that has been chilled and thawed) Pancakes were prepared by pouring 100g of thawed batter onto a frying pan heated on an induction cooktop (low setting), cooking the surface for 4 minutes, then flipping and cooking the other side for 3 minutes. The results were evaluated using the following method. The results are shown in Table 1. The batter used was either thawed once or thawed seven times. (Evaluation of thickness) Cut the freshly baked pancake in half with a knife and determine the thickness of the widest part in the center of the cross-section. It was measured using a standard. (Sensory evaluation) Regarding texture and flavor, we first gave an overall evaluation of the pancakes on a 5-point absolute scale (5: good, 4: good, 3: average, 2: slightly bad, 1: bad). We then compared the evaluation scores with those of the control group (group without non-gelatinized starch or trehalose) to confirm the effect of adding non-gelatinized starch or trehalose.

[0024] (Evaluation test 2: Confirmation of dough denaturation due to freezing and thawing) The condition of the batter dough after 3, 5, and 7 freezing cycles was compared with the batter dough immediately after preparation and before freezing, using the following method. The results are shown in Table 1. (Evaluation of the fabric) Visual inspection (◎: No change, ○: Slight oil separation, △: Oil separation and decreased viscosity).

[0025] [Table 1]

[0026] The ingredients listed in Table 1 above are as follows: Wheat flour: "Flower" (Nisshin Flour Milling Co., Ltd.) Concentrated milk: "Takanashi Hokkaido Skimmed Concentrated Milk" (Takanashi Dairy Co., Ltd.) Whole egg: "Frozen whole egg (for cooking) HV NO.3" (Kewpie Egg Co., Ltd.) White sugar: "Refined White Sugar ES" (Shiosuiko Sugar Refining Co., Ltd.) Butter Oil: "Morinaga Butter Oil" (Morinaga Milk Industry Co., Ltd.) Trehalose: "Treha® (registered trademark)" (Nagase Vita Co., Ltd.) Non-gelatinized starch: Hydroxypropylated phosphate cross-linked starch (derived from waxy corn), "Pine Ace 1" (Matsutani Chemical Industry Co., Ltd.) Baking powder: "Freezer for Freezing" (Aikoku Co., Ltd.) Waxy Corn Starch: "Nisshoku Waxy Starch Y" (Nippon Shokuhin Kako Co., Ltd.)

[0027] The results of Evaluation Test 1 showed that the pancakes in Test Groups 2 and 3, which contained non-gelatinized starch, were thicker and rose better than those in Control Group 1, regardless of the number of freeze-thaw cycles, and also had better texture and flavor. Furthermore, the batter dough in Test Groups 1 and 3, which contained trehalose, showed good evaluations of texture and flavor after one freeze-thaw cycle, but after seven freeze-thaw cycles, only Test Group 3, which also contained non-gelatinized starch, still showed good evaluations.

[0028] Furthermore, in Evaluation Test 2, the condition of the batter dough after three freezing and thawing cycles remained the same as before freezing for all formulations. However, after five freezing and thawing cycles, the batter doughs of Control Group 1 and Test Group 1, which did not contain non-gelatinized starch, showed some oil separation and a decrease in viscosity. In contrast, the batter doughs of Test Groups 2 and 3, which contained non-gelatinized starch, showed some oil separation but no decrease in viscosity. Moreover, the batter dough of Test Group 3, which used trehalose in combination with non-gelatinized starch, showed no decrease in viscosity even after seven freezing and thawing cycles.

[0029] From the above, it was found that by incorporating non-gelatinized starch into the batter, the denaturation of the batter due to freezing and thawing can be suppressed, resulting in pancakes that rise well, have a good texture, and flavor even after repeated freezing and thawing before baking. Furthermore, it was found that by using trehalose in combination with non-gelatinized starch, the denaturation of the batter due to freezing and thawing is further suppressed, resulting in a batter that is even less affected by freezing and thawing.

[0030] [Example 2] We investigated the effect of the amount of non-gelatinized starch added to frozen pancake batter. The pancake batter was prepared in the same manner as in Example 1, except that the ingredients listed in Table 2 below were mixed, and the batter was frozen and thawed once.

[0031] (Evaluation Test 3: Evaluation of pancakes obtained by baking batter that has been chilled and thawed) Pancakes were prepared by pouring 100g of thawed batter onto a frying pan heated on an induction cooktop (low setting), cooking the surface for 4 minutes, then flipping it over and cooking the other side for 3 minutes. The pancakes were evaluated using the following method, and the results are shown in Table 2. (Evaluation of thickness) I cut the freshly baked pancake in half with a knife and measured the thickness of the widest part in the center of the cross-section with a ruler. (Sensory evaluation) To evaluate in more detail, texture was divided into "fluffiness" and "moistness," and aroma was also evaluated individually (5: good, 4: fairly good, 3: average, 2: slightly bad, 1: bad). Similar to evaluation test 1, an absolute evaluation was first performed for each evaluation item, and the effect of adding non-gelatinized starch was confirmed in detail by comparing the evaluation score with the control group (group without non-gelatinized starch).

[0032] [Table 2]

[0033] Table 2 shows that the pancakes in test groups 6 and 7 were of similar thickness to those in control group 2, but the pancakes in test groups 4 and 5 were thicker than those in control group 2 and had particularly good rise. Furthermore, regarding the sensory evaluation item "fluffiness," the pancakes in test groups 5 and 6 were particularly good, and regarding "moistness," the pancake in test group 5 was particularly good. From the above, it was found that it is best to incorporate non-gelatinized starch in an amount of about 0.1 to 5% by weight, preferably 0.3 to 4% by weight, and more preferably 0.5 to 3% by weight. Regarding "aroma," the pancakes in test group 5 were as good as those in control group 2, and the pancakes in test group 4 were particularly good compared to those in control group 2. However, the pancakes in test group 6 retained a wheat-like aroma but tended to be slightly inferior. Furthermore, the pancakes in test groups 7 and 8, which had increased amounts of non-gelatinized starch, had a weaker wheat-like aroma and an unnatural chemical odor derived from the non-gelatinized starch was noticeable.

[0034] [Example 3] The effect of the raw starch type on non-gelatinized starch in frozen pancake batter was investigated. For the frozen pancake batter, the dough was prepared in the same manner as in Example 1, except that the ingredients listed in Table 3 were mixed, and the dough was frozen and thawed once. The method for preparing and evaluating the baked pancakes was the same as in Example 2. The results are shown in Table 3 below.

[0035] [Table 3]

[0036] The product names and manufacturers of each non-gelatinized starch listed in Table 3 above are as follows: Hydroxypropylated phosphate-crosslinked starch (derived from waxy corn): "Pine Ace 1" (Matsutani Chemical Industry Co., Ltd.) Hydroxypropylated phosphate cross-linked starch (derived from tapioca): "Matsutani Yuugao" (Matsutani Chemical Industry Co., Ltd.) Hydroxypropylated phosphate cross-linked starch (derived from potatoes): "Farinex VA70" (Matsutani Chemical Industry Co., Ltd.)

[0037] Table 3 shows that the pancake thickness in test groups 9-11 was the same as or greater than that of control group 2, indicating good rising regardless of the starch raw material. Regarding the sensory evaluation item "fluffiness," the pancake in test group 9 was the best, while the pancakes in test groups 9 and 10 were good for "moistness." From the above, it was found that even with frozen batter dough using non-gelatinized starch made from waxy corn starch, tapioca starch, or potato starch, the thickness of the pancakes was good, the texture was preferable when waxy corn or tapioca starch was used as the raw material, and the texture was most preferable when waxy corn starch was used as the raw material. Regarding "aroma," the pancakes in test groups 9 and 11 retained a wheat-like aroma but were slightly inferior, while the pancake in test group 10 had a weak wheat-like aroma and an unnatural chemical odor derived from the non-gelatinized starch was detected.

Claims

1. A frozen batter dough for bakery food containing 10-45% by weight of cereal flour, 0-20% by weight of oil and fat, and 0.3-4% by weight of non-gelatinized starch.

2. The frozen batter dough according to claim 1, wherein the non-gelatinized starch is hydroxypropylated phosphate crosslinked starch.

3. The frozen batter dough according to claim 2, further comprising trehalose.

4. A bakery food product obtained by partially or completely thawing and baking a frozen batter dough according to any one of claims 1 to 3.

5. A method for producing frozen batter dough, comprising the steps of adding and mixing 10 to 45% by weight of cereal flour, 0 to 20% by weight of oil and fat, and 0.3 to 4% by weight of non-gelatinized starch, followed by the step of freezing.

6. A method for producing frozen batter dough according to claim 5, wherein the non-gelatinized starch is hydroxypropylated phosphate crosslinked starch.

7. A method for producing frozen batter dough according to claim 5 or 6, further comprising the addition of trehalose.

8. A method for suppressing the denaturation of frozen batter dough, wherein the batter dough is formulated to contain 10-45% by weight of cereal flour, 0-20% by weight of oil and fat, and 0.3-4% by weight of non-gelatinized starch, and is used after partially or entirely thawing.

9. The method for suppressing the denaturation of frozen batter dough according to claim 8, further comprising the addition of trehalose.

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