Method for manufacturing bakery foods

Abstract

To provide a method of producing a bakery food product, the method being capable of producing the bakery food product which has a good tone, is evenly colored, and is excellent in a secondary processed product and food texture.SOLUTION: A method of producing a bakery food product in which the bakery food product is combined with pulverized materials of black wolfberry of 0.2-10 pts.mass relative to cereal flour of 100 pts.mass to be used as a raw material, and the pulverized materials of black wolfberry are combined with dough as a dispersing liquid obtained by dispersing the pulverized materials of black wolfberry with water.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing bakery foods containing a pulverized product of black goji berries.

Background Art

[0002] In recent years, various types of bakery foods have been manufactured and provided, and the demand for bakery foods with vivid colors has also been increasing.

[0003] For bakery foods with vivid colors, food coloring agents and food raw materials containing food coloring agents are used. For example, for purple bakery foods, anthocyanin pigments or foods containing them are often used.

[0004] So far, as a technique for providing a bakery dough that exhibits the original purple color of anthocyanin pigments without adding eggs or leavening agents, a bakery dough containing a food raw material containing anthocyanin pigments, eggs and / or a leavening agent, and an acidic substance has been proposed (see, for example, Patent Document 1). Further, as a technique for providing a method for producing a food having a liquidity of pH 5.0 to 6.5 colored purple using an anthocyanin-based pigment excellent in stability, a method of coloring purple using purple carrot pigment has been proposed (see, for example, Patent Document 2).

[0005] However, in the proposed techniques, the color tone is not sufficient, and there are also unfavorable effects on secondary processability and texture, and bakery foods of sufficient quality cannot be provided.

[0006] Also, recently, bakery foods using black goji berries as a component that develops purple have been developed, but at present, further improvements are required to meet the increasing demands of consumers.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

[0008] In response to such demands, the present invention aims to break the current situation, solve the above-mentioned problems in the prior art, and achieve the following objects. That is, the present invention aims to provide a method for producing a bakery food that has a good color tone, no uneven coloring, and is excellent in secondary processability and texture. [Means for Solving the Problems]

[0009] As a result of intensive studies to achieve the above object, the present inventors have found that by blending 0.2 to 10 parts by mass of a pulverized product of black crowberry fruit with 100 parts by mass of cereal flours used as raw materials and blending the pulverized product of black crowberry fruit into the dough in a state of being dispersed in water, a good color tone (especially the color tone after toasting) can be obtained, there is no uneven coloring, and the secondary processability and texture are also good.

[0010] The present invention is based on the above findings of the present inventors, and the means for solving the above problems are as follows. That is, <1> A method for producing a bakery food, wherein the bakery food is blended with 0.2 to 10 parts by mass of a pulverized product of black crowberry fruit with respect to 100 parts by mass of cereal flours used as raw materials, and the method is characterized in that the pulverized product of black crowberry fruit is blended into the dough as a dispersion liquid dispersed in water. <2> The method according to <1>, wherein the temperature of the dispersion liquid is 50°C or higher. <3> The method according to <1> or <2>, further blended with an emulsifier. <4> The method according to any one of <1> to <3>, wherein the bakery food is a fermented bakery food.

Advantages of the Invention

[0011] According to the present invention, it is possible to solve the above-mentioned conventional problems, and to provide a method for manufacturing a bakery food that can produce a bakery food having a good color tone, no uneven coloring, and excellent secondary processability and texture.

Embodiments for Carrying Out the Invention

[0012] (Method for Manufacturing Bakery Food) In the method for manufacturing a bakery food of the present invention, 0.2 to 10 parts by mass of a pulverized product of black crowberry fruits is blended with respect to 100 parts by mass of cereal flours used as raw materials. As long as the pulverized product of black crowberry fruits is blended into the dough as a dispersion liquid dispersed in water, there is no particular limitation, and a known method can be appropriately selected.

[0013] <Mixing Step> The mixing step is a step of blending a dispersion liquid in which a pulverized product of black crowberry fruits is dispersed in water into the dough.

[0014] In the present invention, the pulverized product of black crowberry fruits is blended into the dough in a state of being dispersed in water. If the pulverized product of black crowberry fruits is mixed and blended as a powder, uneven coloring in the internal phase of the dough and the baked bakery food is likely to occur. Therefore, by once dispersing it in water and blending, this uneven coloring can be suppressed and a vivid color tone can be obtained. Furthermore, when blended into the dough as a dispersion liquid, due to the influence that the pulverized product of black crowberry fruits is easily dispersed throughout the dough, it also has a favorable influence on the secondary processability of the dough and the texture after baking.

[0015] <<Dispersion Liquid>> The dispersion liquid contains at least a pulverized product of black crowberry fruits, and further contains other components as necessary.

[0016] -Pulverized Product of Black Crowberry Fruits- Black goji berries (scientific name: Lycium ruthenicum Murray) are known to grow naturally in the alpine regions of Qinghai Province, Tibet, and are also called wolfberries and soft gold. The fruits of black goji berries are said to contain 20 times more anthocyanins than blueberries.

[0017] There are no particular restrictions on the pulverized product of the fruits of the black goji berries, and it can be appropriately selected. For example, the whole grain powder of the fruits of the black goji berries can be used.

[0018] Regarding the blending amount of the pulverized product of the fruits of the black goji berries in bakery foods, there are no particular restrictions as long as it is blended in an amount of 0.2 to 10 parts by mass with respect to 100 parts by mass of the cereal flours used as raw materials, and it can be appropriately selected according to the purpose. However, with respect to 100 parts by mass of the cereal flours used as raw materials, 0.3 to 5 parts by mass is preferable, and 0.5 to 3 parts by mass is more preferable. If it exceeds 10 parts by mass, there may be a problem with secondary processability and texture, and if it is less than 0.2 parts by mass, there may be a risk that a sufficiently good color tone cannot be obtained.

[0019] As the pulverized product of the fruits of the black goji berries, commercially available products may be used, or appropriately prepared products may be used.

[0020] There are no particular restrictions on the method for preparing the pulverized product of the fruits of the black goji berries, and it can be appropriately selected. For example, methods such as pulverizing dried fruits of the black goji berries using a cutter mill, a roll mill, a stone mortar mill, a jet mill, a hammer mill, a pin mill, a vibration mill, a planetary mill, etc. can be mentioned.

[0021] -Other components- Regarding other components in the dispersion liquid, there are no particular restrictions as long as the effects of the present invention are not impaired, and they can be appropriately selected. For example, the same components as those described in the item of <<fabric>> described later can be mentioned.

[0022] The amount of water used in the dispersion liquid is not particularly limited and can be appropriately selected. From the perspective of enhancing dispersibility, it is preferably 50 parts by mass or more, more preferably 50 to 1,000 parts by mass, based on 100 parts by mass of the pulverized material of black kukko fruit. A part of the water used for the fabric can also be used for the water.

[0023] The temperature of the dispersion liquid is not particularly limited and can be appropriately selected. However, it is preferably 50°C or higher, more preferably 50 to 100°C, and particularly preferably 70 to 100°C. Being within the preferred range is advantageous in that the secondary processability is further improved and the texture after baking is also further improved.

[0024] The method for adjusting the temperature of the dispersion liquid is not particularly limited and can be appropriately selected. For example, there are a method of using water at the target temperature as the water for dispersing the pulverized material of black kukko fruit, a method of heating the dispersion liquid to the target temperature after dispersing the pulverized material of black kukko fruit in water, and the like.

[0025] As the water used in the dispersion liquid, for example, an aqueous solution or a dispersion liquid containing the above-mentioned other components can also be used.

[0026] <<Fabric>> Except for at least blending the above-mentioned dispersion liquid, the fabric can be appropriately selected and blended with known components such as cereal flours used as raw materials, which are usually used for the fabric of bakery foods.

[0027] - Cereal flours used as raw materials - The cereal flours used as the raw materials are not particularly limited and can be appropriately selected according to the purpose from known components. For example, there are wheat flour for bread, cereal flours other than wheat flour for bread, wheat bran, and the like. These can be used alone or in combination of two or more. Generally, strong flour is used as the wheat flour for bread, and other wheat flours such as durum wheat flour, medium flour, and weak flour can also be used. Examples of the flours other than the bread flour include rye flour, rice flour, corn flour, buckwheat flour, starches (including processed starches), and the like.

[0028] -Other Ingredients- There are no particular restrictions on the other ingredients other than the flours used as raw materials in the dough, and they can be appropriately selected. For example, they include auxiliary raw materials commonly used in the production of breads. Examples of the auxiliary raw materials include various fermented starters such as sourdough and sponge starters; baker's yeast such as fresh yeast, semi-dry yeast, and dry yeast; yeast food; sugars such as sucrose, glucose, fructose, invert sugar, starch syrup, maltose, and lactose; eggs or egg powder; dairy products such as non-fat milk powder, whole milk powder, cheese powder, yogurt powder, and whey powder; proteins such as gluten; powdered fats and oils; emulsifiers; leavening agents; thickeners; sweeteners; flavorings; colorants; ascorbic acid; inorganic salts such as table salt; malt powder, malt extract; commercially available dough improvers; dietary fiber, and the like. These may be used alone or in combination of two or more. Among these, it is preferable to blend an emulsifier and yeast food in that the secondary processability is further improved and the texture after baking is also further improved. The auxiliary raw materials may be added in advance to the flours used as raw materials before the preparation of the dough, or may be added to the flours used as raw materials during the preparation of the dough. There are no particular restrictions on the amount of the auxiliary raw materials used, and they can be appropriately selected. However, the amount is preferably 20 parts by mass or less with respect to 100 parts by mass of the flours used as the raw materials.

[0029] As the emulsifier, there is no particular limitation as long as it can be used in bakery foods, and it can be appropriately selected. For example, glycerin fatty acid ester, glycerin acetic fatty acid ester, glycerin lactic fatty acid ester, glycerin succinic fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride, lecithin, etc. can be mentioned. These may be used alone or in combination of two or more. The amount of the emulsifier used is not particularly limited and can be appropriately selected. However, it is preferably 0.01 to 2 parts by mass, more preferably 0.03 to 1.5 parts by mass, and even more preferably 0.05 to 1 part by mass with respect to 100 parts by mass of the cereal flours used as raw materials.

[0030] The yeast food refers to those among the food additives used in breads and confectioneries as nutrients for baker's yeast and for which the display under the collective name of "yeast food" is recognized in the Food Sanitation Law. The yeast food may be used alone or in combination of two or more. The amount of the yeast food used is not particularly limited and can be appropriately selected. However, it is preferably 0.01 to 1.5 parts by mass, more preferably 0.05 to 1 part by mass with respect to 100 parts by mass of the cereal flours used as raw materials.

[0031] In addition, as other components in the dough, a masking material for masking the smell of the ground black goji berries may be blended as necessary. The masking material is not particularly limited and can be appropriately selected. For example, raw cream, creams such as creams using vegetable oils and fats (whipped cream), etc. can be mentioned. These may be used alone or in combination of two or more. The usage amount of the masking material is not particularly limited and can be appropriately selected.

[0032] <Bakery food> In this specification, "bakery food" (or sometimes simply referred to as "bakery") generally refers to a food produced by heating (e.g., baking, steaming, frying, etc.) dough containing flour and auxiliary materials after fermenting it as necessary. The bakery food is not particularly limited and can be appropriately selected. For example, bread (square bread, British bread, etc.), roll bread, sweet bread (bean bread, cream bread, etc.), vegetable bread (curry bread, etc.), hard bread (French bread, German bread, etc.), croissant, Danish, Italian bread, nan, pita bread, etc.; pizza; Chinese buns and steamed buns; baked confectioneries such as panettone, kouign-amann, stollen, waffle, muffin, madeleine, financier, cookie, cracker, biscuit, etc.; fried confectioneries such as doughnut, etc. Among these, fermented bakery foods produced from fermented dough are preferred in terms of being likely to exhibit effects in terms of secondary processability and texture. The fermented bakery food is not particularly limited and can be appropriately selected. For example, bread; fermented confectioneries such as panettone, kouign-amann, stollen, waffle, yeast doughnut, etc.

[0033] As described above, the method for producing the bakery food of the present invention is not particularly limited as long as a pulverized product of black crowberry fruit is blended into a predetermined amount of dough as a dispersion liquid dispersed in water, and a known method for producing bakery food can be appropriately selected. For example, when the bakery food is bread, the method for producing bread dough is not particularly limited and can be appropriately selected. For example, it can be carried out according to various conventional methods such as the straight dough method, the sponge method, the quick method, the liquid sponge method, etc. Also, as a bread-making method, it can be carried out according to the conventional bread-making method. For example, in the case of the straight method, the bread-making raw materials are kneaded to form bread dough, and after the first fermentation, it is divided, rounded if necessary, and bench time is taken if necessary. Then, after shaping, proofing (secondary fermentation) is carried out. In the case of the sponge method, according to the normal procedure, a part of the raw material flour, yeast, moisture, and other materials if necessary are kneaded and fermented to prepare a sponge. The remaining raw material flour, other materials and moisture if necessary are added to this sponge, and after kneading and the first fermentation according to the normal procedure, it is divided and rounded, bench time is taken if necessary, and then, after shaping, proofing (secondary fermentation) is carried out.

[0034] According to the method for producing a bakery food of the present invention, it is possible to produce a bakery food having a good color tone in which the crumb part exhibits a vivid purple color, there is no uneven coloring, and which is also excellent in secondary processability and texture.

[0035] The present invention also relates to a method for improving the quality of a bakery food, wherein the bakery food is formulated with 0.2 to 10 parts by mass of a pulverized product of black crowberry fruit with respect to 100 parts by mass of the cereal flours used as raw materials, and the method is characterized in that the pulverized product of black crowberry fruit is formulated into the dough as a dispersion liquid dispersed in water.

[0036] The quality improvement method can be carried out in the same manner as the method described in the item of the method for producing a bakery food of the present invention described above, and can improve the color tone of the bakery food, suppress uneven coloring, and also improve the secondary processability and texture.

Examples

[0037] Hereinafter, the present invention will be described by showing test examples, but the present invention is not limited to these test examples at all.

[0038] (Test Example 1: Production of Bakery Food) Bread was produced by the following formulation and steps. <Formulation> · Wheat flour (strong flour) ··· 100 parts by mass · Fresh yeast ··· 3 parts by mass (Regular (manufactured by Oriental Yeast Co., Ltd.)) · Yeast food ··· The amounts described in Tables 1 to 3 (Doughast NEW (manufactured by Oriental Yeast Co., Ltd.)) · Emulsifier ··· The amounts described in Tables 1 to 3 (Emulgee (registered trademark) MM-100 (manufactured by Riken Vitamin Co., Ltd.)) · Salt ··· 2 parts by mass · Cane sugar ··· 6 parts by mass · Margarine ··· 6 parts by mass · Water ··· 68 parts by mass · Ground black goji berries ··· The amounts described in Tables 1 to 3 (Whole grain powder of black goji berries (manufactured by Youbio)) · Red wine powder (manufactured by TAO Co., Ltd.) ··· The amounts described in Tables 1 to 3

[0039] <Process> [1. Mixing] The bread dough ingredients (excluding margarine) described in the above <Formulation> were put into a bread mixer. Kneading was carried out at low speed for 5 minutes, at medium-low speed for 6 minutes, and at medium-high speed for 1 minute, then margarine was mixed, and further kneading was carried out at low speed for 2 minutes, at medium-low speed for 3 minutes, and at medium-high speed for 1 minute to prepare the dough at a kneading temperature of 27°C. In addition, the ground black goji berries and red wine powder were used as follows. (1) When the mixing method is powder mixing: The ground black goji berries or red wine powder was used as it was. (2) When the mixing method is water mixing: The ground black goji berries or red wine powder was dispersed with an equal amount of water (20°C) to make a dispersion, and the resulting dispersion was used. The water used was a part of the water (68 parts by mass) in the above formulation. (3) When the mixing method is hot water mixing: The pulverized black goji berry or red wine powder was dispersed in an equal amount of hot water (90 °C or 50 °C) to obtain a dispersion, which was then used. Note that a part of the water (68 parts by mass) in the above formulation was used as the hot water. [2. Primary fermentation] The dough was fermented for 80 minutes (floor time) in an environment with a temperature of 27 °C and a relative humidity of 75%. [3. Dough division] The dough was divided into pieces weighing 250 g each. [4. Bench time] After 25 minutes of bench time, it was shaped. [5. Secondary fermentation (proofing)] The shaped dough was proofed for 45 minutes in an environment with a temperature of 38 °C and a relative humidity of 85%. [6. Baking] It was baked at 190 °C for 40 minutes to obtain bread.

[0040] <Evaluation> The bread or bread dough produced above was evaluated for the following evaluation items. The results are shown in Tables 1 to 3.

[0041] [Color tone and unevenness] When the bread was baked in an oven toaster (1000 W) for 2 minutes, the color tone and unevenness were evaluated by 10 trained evaluators according to the following evaluation criteria. Tables 1 to 3 show the evaluation results with the largest number of people. - Color tone - 5 points: The purple color of the crust part after baking is very vivid. 4 points: The purple color of the crust part after baking is vivid. 3 points: The purple color of the crust part after baking is slightly vivid. 2 points: The purple color of the crust part after baking is light. 1 point: There is almost no or no purple color in the crust part after baking. - Unevenness - ○: There is no unevenness in coloring and it is uniform. ×: There is slightly uneven coloring.

[0042] [Workability in secondary processing] The stretchability and workability in secondary processing of the fabric in the cutting and forming processes were evaluated by 10 trained evaluators according to the following evaluation criteria, and the average scores are shown in Tables 1 to 3. -Workability in secondary processing- 5 points: Extremely excellent stretchability and excellent workability in secondary processing. 4 points: Excellent stretchability and slightly excellent workability in secondary processing. 3 points: Slightly excellent stretchability and unproblematic workability in secondary processing. 2 points: Slightly inferior stretchability and slightly inferior workability in secondary processing. 1 point: Inferior stretchability and inferior workability in secondary processing.

[0043] [Texture] The texture of the crumb part before toasting was evaluated by 10 trained evaluators according to the following evaluation criteria, and the average scores are shown in Tables 1 to 3. 5 points: Extremely soft and extremely moist. 4 points: Soft and moist. 3 points: Slightly soft and slightly moist. 2 points: Slightly hard and slightly dry. 1 point: Hard and dry.

[0044]

Table 1

[0045]

Table 2

[0046]

Table 3

[0047] From the results of the above test examples, it was confirmed that according to the present invention, a bakery product having a good color tone, no uneven coloring, and excellent workability and texture in secondary processing can be produced.

Claims

1. A method for manufacturing a bakery product, wherein the bakery product is formulated with 0.2 to 10 parts by mass of a ground product of black crowberry fruit per 100 parts by mass of cereal flours used as raw materials, and the method is characterized in that the ground product of black crowberry fruit is incorporated into the dough as a dispersion liquid dispersed in water.

2. The method according to claim 1, wherein the temperature of the dispersion liquid is 50°C or higher.

3. The method according to claim 1 or 2, further comprising incorporating an emulsifier.

4. The method according to any one of claims 1 to 3, wherein the bakery product is a fermented bakery product.

5. The method according to any one of claims 1 to 4, further comprising incorporating an east food.

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